"Macho" is the best homemade cake
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We, novice homemakers, are always wary of preparing complex desserts at home. But cake is truly the pinnacle of culinary art! When we begin making it at home, we're so reluctant to disappoint our sweet-toothed family members that we often deprive them of the pleasure of cake out of this fear. But that won't happen with "Macho"!
The "Macho" recipe is a derivative of the "Poncho" cake. The only differences are the icing and the color of the sponge cake. Some people think they're the same cake with different fillings. For me, the main advantage of this delicacy is the availability of ingredients, the ease of preparation, and, of course, the cake's exquisite flavor.
There are countless recipes (with liqueur, for children, with various glazes and creams, with prunes, dried apricots, pineapple, and nuts). I'll recommend a few tried-and-true basic recipes. You can also customize the ingredients to create your own unique cake. Let's start with something simpler!
"Macho" from a homemade confectionery recipe
Ingredients for the biscuit:
- Eggs - 2 pcs.
- Condensed milk - 150 g
- Sugar – 100 g
- Heavy sour cream – 200g
- Flour - 250g
- Soda - 0.5 tsp.
Ingredients for sour cream:
- Full-fat sour cream – 200 g
- Sugar - 100 g
Ingredients for chocolate custard:
- Granulated sugar - 100 gr
- Large yolks – 2 pcs.
- Milk - 50 ml
- Vanilla - 1 packet
- Bar of chocolate
- Butter at room temperature - 200 g
- Maple syrup (to taste) – 20 ml
Additionally:
- Walnuts - 100 g
- Prunes - 100 gr.
- Milk chocolate (optional)
Method of preparation:
- First, prepare the prunes and nuts. Pour boiling water over the prunes and lightly toast the nuts. Also, let the butter soften.
- Let's start with the dough. Beat the eggs with granulated sugar and a pinch of salt. Add the sour cream and condensed milk. Sift the flour several times, then add the baking soda. Mix the dry ingredients with the wet ones. The dough is ready. Pour it into the molds and bake two layers. Cool on a wire rack. Reserve one layer for the base, and randomly tear the other into small pieces.
- While the cake base is cooling, without wasting any time, let's prepare the first cream: beat the sour cream well until the sugar dissolves and put it in the refrigerator.
- Now let's make the custard. Whisk the egg yolks, granulated sugar, vanilla sugar, and milk together. Place the bowl over a pan of simmering water, but make sure the water doesn't touch the bottom. Continue whisking until the mixture slightly reduces and thickens (about 10 minutes). Add the grated chocolate. Whisk the butter with the syrup and fold it into the custard.
- It's time to assemble the cake. Spread the base layer with sour cream. Chop the nuts and prunes. Arrange the cake layers, mixed with the remaining sour cream, on the base layer. Arrange the layers in tiers and mounds. Spread the prunes and nuts between the tiers. Top with custard. If desired, you can create a distinctive lava pattern with melted white chocolate.
Let the cake soak for a few hours, or better yet, refrigerate it overnight. Then, in the morning, you can surprise your family with a delicious treat!
“Macho” with liqueur and hazelnuts
Ingredients for the dough:
- Protein - 2 pcs.
- Chopped roasted hazelnuts - 400 g
- Semolina and flour - 40 g each
- Sugar – 300 g
Ingredients for the cream:
- Yolk - 2 pcs
- Sugar – 200 g
- Chocolate - 200 g
- Butter - 400 g
- Milk - 80 ml
- Liqueur - 30 ml
Method of preparation:
- Prepare the sponge cake. Beat the chilled egg whites until stiff peaks form, add the sugar, and beat again. Then carefully fold in the dry ingredients and mix. Bake 4 layers for 7 minutes each.
- Prepare the custard using the method from the previous recipe.
- Assemble the cake into a mound using two main layers and two sliced layers. Cover everything with cream.
Experiment with fillings and surprise your macho!
