Recipe from Alexander Seleznev: Making "Pincher"
Content
We'll cook it today Pincher cake by Alexander Seleznev. Alexander Seleznev is a talented pastry chef and media personality. He hosts the shows "Sweet Recipes" and "Culinary Holidays," is the author of "The Pastry Chef's Bible," and runs a confectionery house.
This recipe differs from the classic Pincher dessert. But let's trust the renowned chef, who has won numerous pastry competitions, to make this cake a delight.
For the dough we need: 250 g flour, 200 g sour cream, a couple of eggs, 250 g sugar, 200 condensed milk, 1 teaspoon soda, half a lemon, three tablespoons cocoa, 1 teaspoon baking powder.
The filling consists of a couple of bananas, five tablespoons of powdered sugar, 50 grams of butter, 1 kg of 20% sour cream, and 1 tablespoon of rum. Alexander Seleznev's cake also requires decoration, which consists of a couple tablespoons of cocoa and rose petals.
Prepare the dough and filling
Place the eggs, sugar, milk, and condensed milk in a bowl. Beat the ingredients with a mixer. Then add the sour cream and beat again. In another bowl, mix the cocoa, flour, and baking powder, then sift the mixture through a sieve. Finally, add the baking soda, which has been quenched with lemon juice. Transfer the dough to a baking pan and bake the sponge cake in an oven preheated to 200 degrees Celsius for about half an hour.
Peel the bananas and cut them into thick slices, then fry them in butter for a few minutes. Add a tablespoon of powdered sugar to the bananas, let it melt, and then pour in the rum and set it on fire to evaporate the alcohol.
Assembling the cake
Cut the baked sponge cake into three layers. Leave one layer as is for the base of the dessert, and cut the remaining two into cubes. Place the fried bananas on each layer. Mix the sour cream with powdered sugar until smooth, then dip each sponge cake piece into the cream and place them on top of the bananas.
Drizzle the remaining sour cream over the cake, spreading it evenly over the entire surface. Decorate with rose petals. Finally, sprinkle the pincher with cocoa powder. Refrigerate for a few hours. This is the pincher by Alexander Seleznev.
The taste and appearance of the dessert are exquisite, enjoy your tea!
