Cobweb cakes - a whole family of sumptuous desserts. We can’t say that they are similar in recipes, common to all can be considered only the design of the upper layer. The classic, still from Soviet times, cake is rather complicated, although it consists of completely affordable products. But there are more simple recipes in our selection, moreover, they are not inferior to it.
Spider Web Cake - General Cooking Principles
Cakes for such a cake can be sand, biscuit, sour cream or protein. The technologies for preparing each test are different, and in order to achieve the desired result, the recommended proportions and sequence of mixing the components must be strictly observed.
The creams used to smear the cakes are also varied. It is important to use only fresh and high-quality products for their preparation. Condensed milk and butter with herbal additives or sour cream may cause the cream to exfoliate when whipped, expired products will make the dessert unsuitable for consumption.
The highlight is the decoration of the cake. Actually, thanks to the pattern on the surface, he got his name. The drawing is applied with melted chocolate from a pastry bag or is formed in a special way, using a toothpick. How to do this is described in detail in each recipe.
Cake "Spider line" from shortcrust pastry with meringue and cherry according to GOST
Ingredients:
four large eggs;
50 grams of natural chocolate (black);
high-quality margarine - 180 gr.;
100 grams of cherry berries;
pack of butter "Peasant" butter;
50 grams of chopped nuts;
a can of whole condensed milk;
one and a half glasses of refined sugar;
three tablespoons of liquid high-fat sour cream and the same amount of jam;
30 gr cocoa powder;
one and a half tablespoons of baking soda;
9 percent table vinegar;
high-grade wheat flour - two and a half cups.
Cooking method:
Put the margarine in a bowl in advance and cut it directly in it, leave it at room temperature. This should be done about an hour before the batch so that the margarine softens well.
Knead slices of softened fat with fork teeth, pour half a glass of sugar and rub it thoroughly with a spoon.
Add the yolks to the resulting sweet mass, and pour the remaining proteins into a separate dry bowl and place in the refrigerator.
Following the yolks, spread the sour cream to the oil mass and grind it again well.
In a small cup, we extinguish soda, pour vinegar. Stirring the edge of the knife, wait until the mass ceases to hiss, and immediately pour it into a common bowl.
Stirring the oil mass with a spoon, gradually pour the carefully sifted flour. Having thoroughly washed the thick dough with your hands, divide it into three equal parts and roll it into balls.
We pour cocoa on the table, put one of the balls on it and, kneading, interfere with the powder. Continue until the dough is colored evenly.
We wrap each ball with a film and put it in the refrigerator for an hour.
While the dough is cooling, slightly dry the walnut kernels in a dry frying pan. Cooling slightly, chop finely with a knife. It is important not to turn nuts into crumbs, small pieces should come out.
We rub the internal surfaces of the round detachable shape with vegetable oil.
We take out a piece of light dough from the refrigerator and distribute it gently with our fingers along the bottom of the mold. Lubricate the surface with jam, sprinkle abundantly with nut crumbs.
We cut dark dough into small balls and evenly lay them out according to jam. Place a cherry on each of them and lightly press the berries.
Beat the cooled proteins with a mixer with the rest of the sugar until a dense foam. We start at the minimum speed, but as soon as the mass turns white, gradually increase the speed and pour sugar in parts.
Gently spread the protein mass on top of the dough and place it for 40 minutes in an already heated oven. Cool the finished cake slightly, without removing from the form, then carefully remove.
In the same form, bake another cake from light dough, but without meringue. His baking will take up to 20 minutes.
While both cakes are cooling down, there is time to prepare the cream. Beat the condensed milk thoroughly with softened butter. Two-thirds of the cream is placed in the refrigerator for an hour, and the remainder is temporarily left on the table.
Lubricate the cake with meringue with chilled cream, lay the second cake on top of it and pour the top with warm cream. We put the cake in the refrigerator for half an hour.
While it cools, make chocolate. We break the tiles into pieces, in a bowl and put in a water bath. Stir continuously, warming until chocolate melts.
Having cooled a little, we spread the resulting chocolate mass in a pastry bag. Squeezing a thin strip, "draw" a spiral on the cake, starting from the center. After, drawing lines with the tip of a wooden skewer from the center, we divide the cake into sectors - a pattern in the form of a spider line will come out.
The cake needs a long impregnation, let it stand in the cold for five or more hours.
Sponge cake "Spider line" with meringue
Ingredients:
eight eggs;
a pound of brown sugar and 15 gr. vanilla;
130 ml of drinking water;
a spoon of any brandy;
200-gram pack of butter "Farmer" butter;
half a can of whole and a full can of caramelized condensed milk;
100 grams of peanuts;
bitter, 76 percent chocolate - 200 g .;
half a glass of cream;
chopped walnuts.
Cooking method:
Breaking four eggs, we separate, extremely carefully, the proteins from the yolks.
Beat the whites intensively, initially pure, then, adding a spoonful, introduce 75 grams of sugar. Beat until we get stable peaks.
Pour the same amount of sugar to the yolks, whip, as the whites, whites, with a mixer.
We spread a third of the protein mass to the yolks and carefully, intervene with the movements of the scapula from top to bottom. Then pour the seeded flour and mix gently again, introduce the remainder of the protein mass.
We spread the dough in a parchment-covered form and set to bake at 180 degrees for half an hour. Be sure to preheat the oven in advance, if the cake starts to bake in a cold cabinet, the cake will not rise.
After checking the biscuit for readiness with a wooden torch, we take it out and free from the form, cool it on the wire rack.
While the cake has cooled sufficiently, there is time to cook meringue. The whites of four eggs are beaten with 250 grams of brown sugar. The technology is similar to the preparation of the dough: pour over a spoon, whisking until the crystals are completely dissolved.
Cover the baking sheet with parchment and lightly moisten it with vegetable oil. The whipped squirrels are transferred to a pastry bag and squeezed onto the paper with mounds. Bake meringues for 50 minutes, at a temperature of 150 degrees.
We prepare syrup for soaking delicate biscuit cakes. Pour water into a saucepan, pour 100 grams of brown sugar into it and put on low heat. Mixing the sweet mass, cook a clear syrup. Having cooled, mix it with cognac.
Having prepared the impregnation, beat the cream. Oil (150 gr.) And condensed milk should be laid out on the table before cooking. The temperature of the products should be the same, otherwise the cream does not aesthetically separate when whipped. First, whip the cream until fluffy, then gradually, with continuous whipping, pour both types of condensed milk into it.
We start to collect the cake. Cut the cooled biscuit in half, lay the bottom on a flat dish. Pouring from a spoon, soak the cake with syrup. Abundantly greased with cream, sprinkle with roasted, finely chopped peanuts.
Spread part of the cooled meringue on the cream layer. A few pieces will need to be broken and filled with spaces between larger ones.
We spread the cream on top of the meringue with a thick layer, and on top the second cake. Having soaked in syrup, we again apply the cream and grease it with the remains of the side. We put in the refrigerator.
We interrupt the peanuts in small crumbs and sprinkle the sides of the cake well with it.
Bringing the cream to a boil, add pieces of chocolate and a quarter packet of butter. Having placed in a water bath, we bring to homogeneity, by constant stirring. After cooling a little, pour the chocolate mass onto the cake and gently smooth over the entire surface.
Making the top of the meringue cake. We put the remains of the chocolate mass into a confectionery bag and apply an arbitrary pattern with it.
Protein cake "Spider line" with fruit cream
Ingredients
In the dough:
a glass of sugar;
perfect eggs - four things;
1 g vanilla powder.
In cream:
50 gr Sahara;
milk - a quarter cup;
150 gr. any jam;
butter, medium fat - half a pack;
60 gr roasted peanuts.
Cooking method:
Separating the yolks, beat the whites with sugar with a mixer until a stable foam. Sugar is added gradually, pouring in the process of beating on a spoon. At the same time, we introduce vanilla.
We cover the baking sheet with parchment. We spread a third of the protein mass on it and level it with a centimeter layer, giving it the shape of a circle. We prepare in such a way three cakes and bake them at 120 degrees for 40 minutes.
Wrap the cooled cakes with a towel and leave for twelve hours, but better for a day.
Having mixed sugar with milk, boil over low heat in a thick syrup. We check its readiness “breakdown by thread”: prying a little syrup with two fingers, unclench them - a thick mass should stretch with a thread.
Filter the finished milk syrup through a sieve, cool to room temperature.
Beat the softened butter until fluffy, then, without stopping, gradually add syrup to it. At the end, we interfere with the jam and beat it for another quarter of an hour.
A third of the cream is laid out in a paper cornet or pastry bag, the rest, distributing equally, glue the protein cakes to each other.
We coat the surface and sides of the collected cake with the rest of the cream and sprinkle abundantly with crushed nuts.
Squeezing cream out of the cornet, we make out the surface of the cake with a cobweb pattern.
Chocolate cake "Spider line" with cream and ganache
Ingredients
In the dough:
Butter, "Traditional" butter - 180 gr.;
130 gr flour;
cane sugar - 180 gr.;
two tablespoons of cocoa powder;
eggs - 2 pcs.;
two tablespoons of high-fat milk;
one and a half teaspoons of ripper.
For ganache:
butter - half packs;
two hundred grams of dark chocolate bars.
For registration (web):
cream - 30 gr.;
a fifty gram bar of white chocolate.
Additionally:
half a glass of fat, liquid cream.
Cooking method:
Sift flour into a deep and wide bowl. Add cocoa and mix thoroughly. You can sift flour and cocoa together, then it will immediately disperse well.
We spread in the flour mixture softened, pre-mashed with a fork oil. We break eggs to it and pour in sugar, adding two tablespoons of milk, mix thoroughly.
We shift the chocolate dough into a round shape with a diameter of not more than 18 cm. Pre-flank the sides and bottom with oil or line it with parchment, so the cake will come out better.
We put the mold in the oven, bake the cake for exactly forty minutes, then check it for preparedness by piercing a dry onion. We spread the finished biscuit from the mold until it cools completely onto the wire rack.
We break the chocolate into small squares, put it in a saucepan. Add chopped butter. Having placed in a water bath, slowly warm up, stirring until a completely homogeneous mass is obtained. After removing from the stove, rub the chocolate ganache until smooth.
In a separate saucepan, warm the cream in a water bath. After adding pieces of white chocolate, we continue to warm until it is completely melted. Remove the white chocolate mass from the heat and slightly pause.
Whip the cream until fluffy. Do not save, immediately take a 35% product, beat low-fat cream until the desired density does not work.
Cut the chocolate cake in half. Having laid the lower workpiece on the dish, apply whipped cream on it and cover it with the upper part of the biscuit cake.
Apply on the entire surface of the cake (top and sides) with a uniform layer of dark chocolate ganache. Immediately, squeezing out of a pastry bag, apply white chocolate mass on it in circles. With the tip of the toothpick we draw thin lines, advancing the toothpick across the strips from the center of the cake.
Layer cake "Spider line" with sour cream and fruit
Ingredients:
a pound of flour;
700 grams of sour cream, medium fat;
150 grams of sugar and as much powder;
two eggs;
baking soda - 1/2 tsp;
banana and kiwi - one fruit each;
a spoon of vinegar;
30 gr poppy;
milk chocolate (dark);
peeled walnuts.
Cooking method:
Pour sugar into a deep bowl, add a little less than half the sour cream and all the sugar. Thoroughly whisk with a mixer, add the vinegar slaked with vinegar and mix quickly until bubbles form. Pouring flour, kneads a steep, but not hard dough.
Dividing the batch into eight parts, roll out the circles, maintaining a thickness of 8 mm. Bake the cakes until browning, alternately placing in a preheated oven.
Beat the remnants of sour cream with powdered sugar, pouring it in parts and gradually increasing the speed of the mixer. The cream should come out uniform and lush.
Laying the cooled cakes on top of each other, generously coat them with cream and layered with fruits. On the first preparation, put the mug of banana on top of the cream, on the next - pieces of kiwi and chopped nuts.
Lubricating the rest of the cake, sprinkle the sides with nut crumbs. Chocolate melted with a water bath, apply a spider line pattern from a syringe.
Cobweb cake with curd layer
Ingredients:
high-grade baking flour - 150 gr.;
two whole eggs and four yolks;
sugar - 350 gr.;
a small bag of vanillin;
a glass of milk;
a bag of finished test ripper;
750 gr. fat dry cottage cheese;
gelatin granules - 20 g .;
300 ml of fatty, 35% cream;
a jar of canned peaches;
50 gr dark chocolate;
half a spoon of hand-squeezed lemon juice.
Cooking method:
Quickly but carefully rub two eggs with one hundred grams of sugar. After adding flour, a pinch of salt, vanillin and a cultivator, beat well with a mixer.
We spread the dough in a grated form, place it in a hot oven to bake. After half an hour, we check the cake with a toothpick for readiness. Removing from the oven, free from form and cool.
Cooking cream. Grinding yolks with 200 gr. sugar, pour in the milk and mix thoroughly. Bringing the mixture to a boil over low heat, remove from the stove and mix half a spoonful of lemon juice into it.
Pour gelatin with peach syrup, setting in a water bath, warm, stirring continuously and evenly, dissolving the granules without residue.
In a deep bowl on a sieve, wipe the cottage cheese. After pouring the cream and the cooled gelled syrup, add the cooled milk mixture. Beat the contents of the bowl until splendid at high speeds of the mixer.
We divide the curd into two approximately equal parts and interfere with any cocoa.
We put the cooled biscuit in a clean, detachable form, lay on the surface, dried peaches from syrup.
We spread the dark curd mass on the fruits and put the cake for a quarter of an hour in the cold. Then we spread the light one, and let the cake freeze well in the refrigerator, let it stand for about an hour.
From the melted dark chocolate to the frozen surface of the cake, apply the pattern "spider line". Place the cake until completely frozen in the refrigerator.
Spider Web Cake - cooking tips and tricks
If you need to decorate the surface of the cake with melted chocolate, let it pause, so that it even begins to slightly harden. The chocolate mass will come out of the syringe with neat strips, which will allow you to apply a better picture.
If the pattern is formed by the tip of a toothpick, the chocolate mass should be liquid and slightly warm so that it mixes easily with the cream flooded by its heat.
