First Kiss Cake. You will fall in love from the first bite! Strawberry kiss cake French kiss cake with nuts

We are preparing a presentable, spectacular and delicious Strawberry Kiss cake! This seductive and romantic name of the dessert is justified by its delicate airy texture and subtle pleasant taste. Light and soft sponge cakes are complemented by contrasting poppy seeds, alternate with cool jelly layers of bright strawberries and are combined with delicate butter custard. Tasty, attractive and beautiful!

The dessert is assembled in a standard way. We form a high stack - we place biscuit layers moistened with sweet impregnation and frozen jelly disks on top of each other. Carefully level each layer with thick cream. Long-term and mandatory impregnation firmly “binds” all layers, the taste becomes harmonious and complete. The alternation of neutral sponge cake and bold strawberry jelly creates an elegant, even cut that is smooth and crisp. An attractive cake due to its multi-layer filling does not require complex decorations. We limit ourselves to a laconic design - a creamy top with a scattering of fresh seasonal berries.

Ingredients:

For the biscuit:

eggs - 5 pcs.;
flour - 100 g;
sugar - 150 g;
starch (any) - 30 g;
baking powder - 1 teaspoon;
vanilla sugar - 10 g;
poppy - 30 g.

For impregnation:

water - 70 ml;
sugar - 2 teaspoons.

For cream:

milk - 400 ml;
egg - 1 pc.;
sugar - 80 g;
butter - 250 g;
potato starch - 20 g;
vanilla sugar - 10 g.

For strawberry jelly:

strawberries (frozen or fresh) - 500 g;
sugar - 50 g;
gelatin - 15 g.

To cover the cake:

cream 33-35% - 250 g;
Almette cream cheese - 200 g;
powdered sugar - 80 g.

Strawberry kiss cake recipe with photo

Separate the eggs into components. We put the yolks aside for now - they will come in handy later, let's move on to the whites. We place them in a clean, dry container, previously degreased. To remove grease from the walls of the dishes, soak a cloth or napkin in lemon juice, go over the entire area and then wipe dry with a paper towel. We also make sure that no particles of yolk or shell get into the container. Beat the whites without adding granulated sugar. We work with a mixer until light foaming.
Gradually add half the amount of sugar to the protein foam, continuing to beat. Maintain the pace until a dense thick mass with stable peaks is formed. To determine readiness, slowly turn the bowl over. The density of the whipped egg whites should be such that the mass does not flow off the walls and ideally maintains a stable position.
Let's move on to the yolks. Beat with vanilla sugar and the remaining half of the regular sugar for 3-5 minutes. We work with the mixer until the sugar crystals are partially dissolved. The mixture should thicken and become fluffy.
In portions (in 2-3 approaches), add the whipped yolks into the container with the whites and carefully mix from bottom to top with a silicone spatula or spoon, avoiding sudden movements.
In a separate bowl, combine the dry ingredients: flour, baking powder and starch. Sift and add in parts to the egg mixture, stirring smoothly from bottom to top. We achieve a uniform consistency without dry islands. We are not in a hurry, we act smoothly, with caution, so as not to upset the workpiece for the future biscuit.
Separate the third part from the dough (for accuracy it is convenient to use a kitchen scale). Place in a 22 cm diameter mold and spread in an even layer.
Add poppy seeds to the remaining dough. Stir from bottom to top for a short time - just until the poppy seeds are evenly distributed.
Place the poppy part of the dough in another mold with the same diameter. We send the preparations to the oven, preheated to 180 degrees. A thin light cake is baked for about 10-15 minutes, a poppy seed cake - 20-25 minutes. We check readiness by piercing the center of the baked goods with a toothpick or wooden skewer - the stick should remain dry.
Let the biscuits cool and remove from the molds.
Using a knife, trim off the browned tops. You can skip this step, but biscuits without dark crusts will look much more attractive when cut into a cake.
Cream for cake Strawberry kiss
In a heatproof bowl, whisk together the egg, cornstarch, simple sugar and vanilla. Add a little milk (40-50 ml) to dilute the thick mass. Grind thoroughly until as smooth as possible.
Next, in another bowl, boil the rest of the milk. Pour half of the boiled liquid into the sugar-egg mixture in a thin stream, continuously stirring the contents of the bowl with a whisk.
Pour the egg mixture into the remaining milk and place on low heat. We constantly whisk vigorously, especially at the bottom and in the corners of the pan - it is important to prevent burning and the formation of lumps. Bring the mixture until thickened (almost boiling), then remove from the stove and cool completely.
When the cream has completely cooled, in a separate bowl, beat the butter that has melted at room temperature.
Add the custard mixture in portions (2-3 tablespoons each), continuing to work with the mixer.
When the butter and milk part are completely combined into a homogeneous mass, the cream is ready!
Jelly for Strawberry Kiss cake
Cover strawberries with sugar. Frozen berries do not need to be thawed.
Place on low heat. While stirring, wait until the sugar grains are completely dissolved and the berries soften. Strawberries quickly release their natural juice; no additional water is required.
Cool the strawberry mass and grind in a blender bowl until smooth.
Pour gelatin into 100 ml of water, stir and leave to swell for 10 minutes or for the time indicated on the package.
Heat the swollen mass until the granules are completely dissolved. We choose any method - “water bath”, microwave, or, as in our example, lower the bowl of gelatin into another container filled with hot water, stir vigorously. Whatever method is chosen, do not forget that gelatin cannot be brought to a boil!
Pour the dissolved mixture into the strawberry puree in a stream while continuously stirring with a whisk.
We take the molds in which the biscuits were baked. Cover with cling film and distribute the strawberry mixture evenly. Level the layer over the entire area. Place the molds in the refrigerator or to speed up the process in the freezer. We wait for the jelly to harden.
Assembling the Strawberry Kiss Cake
Cut the poppy seed cake lengthwise into two equal layers. We place one of them on a plate. It is convenient to assemble inside the split ring - then the cake will be the most even and neat. We moisten the cake with impregnation (sugar dissolved in water).
Apply a quarter of the cream and distribute evenly.
Now it's the strawberry's turn. Together with the film, we bring the frozen jelly to the ring. Turn over onto a layer of cream. Carefully separate the film.
Apply a layer of cream again.
We spread a light sponge cake without poppy seeds. We wet it with impregnation.
Grease the cake with cream. Place a second layer of strawberry jelly on top, just like the previous one.
Distribute the remaining cream and place the last poppy seed cake. We wet it with impregnation. Cover the cake with cling film and put it in the refrigerator for 3-4 hours or overnight.
Prepare the cream for coating. Whip cold cream together with powdered sugar until thickened. As soon as the tracks from the corollas stop floating, we stop.
Add cream cheese. Beat again until smooth.
Apply a thick layer of cream to the sides and surface of the dessert.
We arrange it as desired. In our example, an additional portion of cream is used, whipped with a thickener to fix the shape. The surface is decorated with fresh berries. You can choose any other decor.
Strawberry Kiss Cake is ready!

Enjoy your tea!

My mother got the recipe for this cake from her friend Zhenya, and she got it from her mother, so the recipe is at least 100 years old.
We always made this cake only in winter, because it must be frozen quickly, and modern powerful freezers did not exist in those days.
Today, nothing prevents you from baking such a cake all year round.
In fact, only the idea remains from the original recipe for the cake, but at the end I will give the original recipe for the cream - maybe someone will want to make the cake just like that.
The cake is very simple in composition - meringue and chocolate cream, and when frozen, the taste is most similar to good ice cream.

For a cake with a diameter of 24 cm and a height of 5 cm you will need:

For the meringue:

4 large egg whites (160 g)

200 grams (1 cup) fine sugar

For cream:

1/2 tsp. instant coffee

2 tbsp. milk

50 -100 g sugar

150 g dark chocolate

1/2 lemon (zest and juice)

1 tbsp. cognac

1 tsp vanilla concentrate

250 ml whipping cream

Pistachios - optional.

Preparation.

1. Prepare French meringue.

2. Spread the meringue on two baking sheets, in small portions. You can use a teaspoon or a pastry bag. Leave space between servings of meringue as it expands during baking.
3. Preheat the oven to 160 degrees C (heat convector mode), place the sheets in the oven. Bake the meringue for 10 minutes, and then, without opening the oven, reduce the temperature to 100 degrees C and bake the meringue for at least another hour. Check if it's baked Merega (fr) - egg whites whipped with sugar into a stable foam. There are three types of meringue: French (raw whites whipped with sugar), Italian (whites brewed with boiling sugar syrup) and Swiss (whites are heated with sugar to a temperature of 45-60 C and then whipped). Baked French and Swiss meringue is called meringue.(it should become light and completely dry). If necessary, bake the meringue for some more time.
It is very difficult to indicate the exact time; it depends on what kind of whites were there and on the air humidity on the day of baking. Sometimes it takes me up to 4-5 hours to bake.
If your oven does not have a convection heat setting, you will have to bake twice. One standard baking sheet contains 2 egg whites meringue.
4. Transfer meringue to a wire rack and cool completely.

Preparing the cream.

Prepare a water bath. Pour the yolks into a bowl, add sugar and milk and whisk, heating until the yolks are white, fluffy and reach pasteurization temperature (approximately 65 degrees C). Add coffee dissolved in 1 tsp. hot water. Stir.
Transfer the yolks to a clean bowl and set aside. Break the chocolate into small pieces, add lemon juice to it and melt the chocolate in a water bath.
Mix chocolate with yolks, juice, vanilla and zest. Cool the mixture to a temperature of 20-22 degrees C.
Whip the cream to soft peaks, add chocolate-yolk cream and cognac, whip the cream to stiff peaks.

Assembling the cake.

Place a ring on a board or plate and insert an acetate ribbon into it. Divide the meringue into 4 parts and the cream into 5 parts.
Place the first layer of meringue, smooth side down, uneven side up.

3. Spread 1/5 of the cream over the meringue layer.

4. Place a second layer of meringue on top of the cream, this time with the smooth side up, uneven at the bottom, trying to lay the meringue so that the tops of the meringue of the top layer fit into the recesses of the bottom layer.

5. Repeat paragraphs. 2 and 3 with the remaining meringue and cream.

6. Immediately cover the cake with cling film and place in the freezer for 2-3 hours until the cream has completely hardened.

7. Take out the cake, remove the ring and ribbon and spread the remaining cream on top.

8. Keep the cake in the freezer until serving. Cut the cake with a sharp knife, periodically dipping it in hot water and wiping it with a napkin.

Original cream recipe.

Aunt Zhenya's original recipe used classic Charlotte chocolate cream.

Compound:

1 cup of sugar

1/4 cup milk

2 tbsp. cocoa

250 g butter

Zest and juice of 1/2 lemon

1 tsp cognac

Preparation.

In a bowl, beat the yolks with half the sugar until light and fluffy.
Mix sugar and cocoa in a saucepan, pour in milk. Stirring, bring the mixture to a boil.
Pour the resulting syrup into the yolks in a thin stream and stirring constantly. Cool the mixture completely to a temperature of 20-21 degrees C. Add vanilla, zest, juice, cognac.
Beat the softened butter until fluffy. Continuing to beat the butter, begin adding the yolk mixture in small portions, each time beating the cream until smooth.

It is better to beat the charlotte cream by hand, with a regular whisk, because in a mixer it can be easily overbeaten, and then it loses its lightness and creaminess.

The most accurate and complete description: kiss cake recipe - from the best chefs in a large but informative article collected from all corners of the Internet and books.

Recipes under the same name can have a lot of variations. This is the case with the Negro’s Kiss cake. Chocolate lovers love to prepare this culinary masterpiece. And cocoa. Well, there are many cooking options, everyone can choose what suits them. The most common recipes are: “Negro’s Kiss” cake with kefir or sour cream. The first one turns out to be more budget-friendly, but the taste does not change much.

Cake “Kiss of the Negro” with kefir: ingredients

For the test we will need:

cocoa powder (5 tbsp);
wheat flour (2 tbsp.);
kefir (250 ml);
sunflower oil (1 tbsp.);
soda (1 tsp) and vinegar;
eggs (2 pieces);
sugar (half a glass).

The filling is made from condensed milk (varenka – 1 can) and butter (50 g). For the cream you need to prepare cocoa (2 tbsp), sour cream and sugar (3 tbsp each). This cake can be prepared simply for tea or even for a holiday. Chocolate lovers will be delighted: the dark, aromatic cake layer with cocoa and delicious sour cream will not leave anyone indifferent.

How to make a Negro's Kiss cake with kefir?

Knowing how to make a Negro's Kiss cake using regular kefir, you can often delight your family and yourself with delicious homemade cakes. Even a schoolchild can figure out the cooking process:

Mix sugar and cocoa to obtain a homogeneous white-brown powder.
Beat eggs, kefir and sugar with cocoa with a mixer.
Add sunflower oil, flour and soda, quenched with vinegar.
Mix all ingredients thoroughly.
The dough turns out liquid. Pour it into the prepared pan and bake for 40 minutes. Set the temperature at 180 degrees. Readiness is checked with a match. You can also determine visually: when the edges are already a little dry, it means it’s time to remove from the oven.
Remove the finished cake and wait until it cools. Then cut into three shortcakes.
Mix boiled condensed milk with butter and coat the cakes.
Make the cream: beat sugar and sour cream, add cocoa powder.
Pour chocolate cream onto the top of the cake.

If you want to experiment, you can sprinkle nuts, candied fruits or colorful sprinkles on top of the chocolate cream.

Particularly talented people can make chocolate decorations (bow or flower).

To make the Negro’s Kiss cake, just look at the step-by-step recipe with photos. Housewives warn that the finished dough should not wait long for its turn to be baked, otherwise it will simply settle. The dough is kneaded and immediately sent to the oven.

Step-by-step preparation

Step 1:

Ingredients.
Step 2:

We are preparing a biscuit. Mix sugar and cocoa so that there are no lumps and beat with eggs.
Step 3:

Add soda to warm kefir and mix into the dough. Then stir in the melted butter.
Step 4:

Then add flour and mix until smooth.
Step 5:

Line the pan with parchment paper, grease with oil and pour in the dough. Bake for 30-40 minutes at 180 degrees.
Step 6:

In the meantime, let's prepare the cream. Beat the sour cream, gradually adding sugar mixed with cocoa. Place the finished cream in the refrigerator.
Step 7:

Grind the walnuts.
Step 8:

Cut the finished cooled sponge cake into 2 cake layers (or you can bake 2 cake layers separately, after dividing the dough into 2 parts).
Step 9:

Take the thickened cream out of the refrigerator and grease the cake. Sprinkle nuts on top.
Step 10:

Cover with the second cake layer and spread cream on top. The sides of the cake can be completely coated with cream or left dripping.
Step 11:

We use chocolate for decoration. Using a knife, scrape off the chocolate chips.
Step 12:

And sprinkle the top of the cake (to imitate the curls of a black man).
Step 13:

We cut the cake and invite everyone to have tea. Let's cut ourselves a well-deserved big piece of cake. Bon appetit!

– If desired, the cream can be left white and without adding cocoa.
– You can use sunflower seeds or other nuts to replace walnuts.
– If you have a baking pan with a smaller diameter, then divide the finished dough into 3 parts and bake each cake separately.

What drinks can you use with:

With tea, coffee, milk, kefir.

How to prevent the dough from burning?

To prevent the dough from burning, you need to put a bowl of water in the oven. It does not matter what test we are talking about. It can be any dough: unleavened, yeast, biscuit, shortbread, choux,…

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Calorie content of foods possible in the dish

Sour cream – 210 kcal/100g
Sour cream 10% fat content – 115 kcal/100g
Sour cream 20% fat content – 210 kcal/100g
Sour cream 25% fat content – 284 kcal/100g
Sour cream 30% fat content – 340 kcal/100g
Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Chocolate – 550 kcal/100g
Milk-nut chocolate – 542 kcal/100g
Nut chocolate – 580 kcal/100g
Porous milk chocolate – 506 kcal/100g
Creamy chocolate – 560 kcal/100g
Walnut oil – 925 kcal/100g
Walnuts – 650 kcal/100g
Black English walnut – 628 kcal/100g
Black Persian walnut – 651 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Kefir 1% fat – 38 kcal/100g
Kefir 2.5% fat – 53 kcal/100g
Kefir “Doctor Beefy” 1.8% – fat content – 45 kcal/100g
Full-fat kefir – 62 kcal/100g
Low-fat kefir – 30 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Cocoa powder – 374 kcal/100g
Baking soda – 0 kcal/100g

Of course, I had to tinker with this cake, since the protein and shortbread layers that make up the cake turn out to be quite fragile and capricious, but the result, believe me, is worth it! The cake is very tasty!!! A real treat!

Ingredients:
Protein crust:
Squirrels - 4 pcs.
Sugar - 1 glass
Shortbread:
Butter - 150 g
Sugar - 0.5 cups
Yolks - 2 pcs.
Flour - 2 cups
Soda - 0.5 teaspoon
Custard cream:
Yolks - 2 pcs.
Sugar - 0.5 cups
Flour - 1 tablespoon (without slide)
Milk - 200 ml
Butter - 200 g

Parchment paper, baking dish with a diameter of 23 cm

Protein crust:
Beat the egg whites first, then gradually add the sugar and beat until stiff peaks form.

Draw a circle on parchment (circle the baking pan)

and place the whites whipped with sugar on it. I didn’t grease the paper with anything; moreover, I ran out of parchment paper for baking and had to use regular tracing paper; the finished cake came off the paper perfectly! I also placed some egg whites next to the crust so that I could test the meringue later to see if it was ready.

In the recipe I used, the protein cake turns out like a soufflé, that is, the inside of the cake should be soft and not turn into meringue, and accordingly the cooking time for such a cake is 35-40 minutes. But since I don’t like such protein masses, I wanted to see crispy, crumbly light meringue in this cake. The cake, of course, took a very long time to cook, about 2 hours at a low (about 100 degrees) oven temperature. In general, the cooking time for meringue is very individual and depends largely on the oven itself. In general, the principle here is the same - bake the meringue for a long time and at a low temperature. The main thing is to be patient, because the meringue is not even baked, but dried in the oven. I also thought that for this cake it is more convenient to bake 2 egg white layers, so the cakes will bake faster and better inside. After preparing the crust, I left it to cool directly in the oven. During the cooking process, the cake will increase slightly in volume, we will adjust it later :)

Shortbread:
Beat softened butter with sugar, add yolks, then soda dissolved in vinegar (experienced cooks, explain to me why soda is here?) and mix everything. Add the sifted flour and quickly knead the dough. It turns out quite dense

Divide the dough into 2 equal parts. Lightly grease the mold with vegetable oil and use your hands to form the first cake layer along the bottom of the mold.

Bake the shortbread at 180 degrees for 15-20 minutes. We bake the second cake in the same way.
Now you can trim the protein cake. I just placed one shortbread cake on top of the egg white cake and carefully cut off the excess on the sides

We do everything VERY carefully, the cakes are fragile!

Custard cream:
Mix the yolks with sugar, add flour and mix well. Then gradually pour in the milk and stir constantly so that no lumps form. When we add all the milk and mix well, put the cream on low heat and bring to a boil, stirring constantly! Turn off the heat and cool the cream.

After cooling, beat the cream with softened butter.

Strawberry kiss cake recipe with photo

Cream for cake Strawberry kiss

Jelly for Strawberry Kiss cake

Assembling the Strawberry Kiss Cake

Cake “Kiss of the Negro” with kefir: ingredients

How to make a Negro's Kiss cake with kefir?

Step-by-step preparation

Step 1:

Step 2:

Step 3:

Step 4:

Step 5:

Step 6:

Step 7:

Step 8:

Step 9:

Step 10:

Step 11:

Step 12:

Step 13:

Calorie content of foods possible in the dish