Cake Negro in foam with jam

Contrasting games

It was due to the combination of dark sponge cake and whipped cream that the “Negro in Foam” cake got its name. A recipe with a photo will help novice confectioners bake such a dessert. Please note that there are different variations in the preparation of this pastry. However, in any case, the basis is dessert. We will start not with the classic, but with one of the most popular recipes.

Compound:

½ tsp. finely ground table salt;
vanillin to taste;
1 ½ tbsp. granulated sugar;
2 tbsp. sifted flour;
1 tbsp. l. cocoa powder;
1 tsp. soda;
200 g of fruit or berries;
150 g margarine for baking;
1 tbsp. kefir;
3 pcs. chicken eggs.

On a note! We will need the whites to make the meringue, so they need to be placed in a closed container and refrigerated.

Preparation:

First, separate the egg whites from the yolks.
Place the yolk mixture in a bowl and add a little more than half a portion of granulated sugar.
Using a mixer or blender, beat the egg-sugar mixture.
Place margarine for baking in an enamel bowl and melt in a steam bath.
Add the melted margarine to the egg-sugar mixture and beat everything again.
Read also: Milk girl cake recipe step by step at home
Add the melted margarine to the egg-sugar mixture, table salt, vanillin and baking soda. Beat the mass again.
Add sifted flour into the resulting mass in portions.
We never stop beating the dough. The speed of movement of the whisks should be minimal.
The dough should be liquid. If you know how to make a sponge cake, you will be able to determine the ideal consistency of the dough.
Grease the heat-resistant form with refined vegetable oil or butter.
We spread the dough and put the cake in the oven for half an hour.
The ideal temperature for baking is 200°.
For the filling you can use any berries and fruits. They need to be thoroughly washed, dried and crushed.
Combine the cooled whites with the remaining portion of granulated sugar and beat into a strong foam.
When the cake is almost ready, open the oven door and remove it.
Place the prepared fruits or berries on top.
Fill the sponge cake with the protein mixture.
If necessary, smooth out the protein cream with a spatula.
If desired, you can place pieces of fruit, berries and chopped chocolate on top.
We put the cake back in the oven and bake for another 20 minutes so that the top layer, or rather the meringue, is well baked.
This is such an incredibly tasty and original cake that we have created.

Advice! There is no need to quench the soda with vinegar; this function will be performed by the fermented milk product added to the dough.

With sour cream dough

Each housewife improves the classic recipe depending on the gastronomic preferences of the household. This is how even more delicious and appetizing desserts are born.

To prepare the cake according to this recipe you should prepare:

750 ml sour cream;
400 g sugar;
250 ml cherry jam;
400 g flour;
5 g of soda, slaked with vinegar.

Creation stages:

Half the stated volume of sugar is whipped with the egg mass until a stable foam forms. After this, you can add a third of the sour cream, jam and flour.
2 biscuits are baked from the flour mixture in an oven at a temperature of 220 °C for 30 minutes.
In a blender or using a mixer, whip sour cream (sour cream and remaining granulated sugar).
When the cakes have cooled, they are thoroughly coated with air mixture on all sides.

Confectionery classics

There is another option for making the “Negro in Foam” cake. The classic recipe involves baking a sponge cake with a sour cream or kefir base. You can try both options and choose the one that suits you.

Advice! For aroma and extra taste, add a little liqueur or jam to the dough.

Compound:

1 tbsp. granulated sugar;
2 pcs. chicken eggs;
1 tbsp. kefir;
2 tbsp. l. cocoa powder;
fruit or jam - to taste;
1 tsp. baking soda;
walnut kernels - to taste;
1 tbsp. high-grade flour.

Advice! To prevent the sponge cake from sticking to the pan, line it with parchment.

Preparation:

Place the chilled eggs in a bowl.
Add granulated sugar and beat this mass until smooth.
Grind the walnut kernels and sift the flour.
Add baking soda to flour.
Mix this mixture with nuts.
Add fruit or jam, flour and kefir in portions to the egg-sugar mixture. Mix. Do you see how the dough has slightly increased in volume?
Read also: How to make cheesecake at home - 8 recipes
Place the dough in a springform pan and bake the biscuit base for about half an hour. Temperature range – 180°.
Do not remove the cake from the mold until it has cooled completely.
The cooled biscuit base must be cut into two equal cake layers.
Let's prepare the cream. Combine the cooled sour cream with granulated sugar and beat thoroughly until thickened.
We grease the cakes with the prepared cream, and decorate the top with melted chocolate.

On a note! To cut the biscuit evenly, use a piece of fishing line or guitar string.

Milk based

In the absence of fermented milk ingredients for preparing the dough, you can use a variation that involves the use of:

2 eggs;
200 g sugar;
100 g of powdered sugar;
250 ml milk;
300 ml blackberry jam;
400 g flour;
10 g soda;
500 g sour cream.

Sequence of actions:

A persistent foam is created from eggs and sugar into which milk is poured.
After adding jam, flour and soda are mixed into the dough base.
From a homogeneous mixture, 2 cakes are baked in an oven preheated to 180 °C, each of which is then divided in half lengthwise.
The layers are coated with sour cream cream whipped with powdered sugar.
After soaking in the refrigerator, the cake is served.

A note for lovers of home baking

Do you need to whip up something for tea? How about a Negro in Foam cake? The recipe with jam allows you to bake such a cake in just an hour.

Advice! If you don't have jam or preserves, take fresh frozen berries or fruits, mash them in a blender and add granulated sugar.

Compound:

1 chicken egg;
150 g granulated sugar;
1 tbsp. sifted high-grade flour;
½ tbsp. kefir;
500 ml of sour cream with fat mass of at least 20%;
½ tsp. table soda;
300-400 g jam or fruit puree.

Advice! It is best to use jam made from sour varieties of berries and fruits, such as currants, gooseberries or honeysuckle.

Preparation:

Pour granulated sugar into a bowl and add the egg.
Actively beat this mass with a blender or mixer until a thick and homogeneous foamy mixture is formed.
In a separate bowl, combine kefir and 50 ml of sour cream. Let's put the rest of the sour cream in the refrigerator for now.
Add soda to the fermented milk mixture and mix.
After a few minutes, bubbles will appear on the surface, only after that we can combine this mixture with the egg-sugar mass.
Add sifted flour portionwise and knead the dough. It is best to knead the biscuit dough with a spatula and in one direction from bottom to top.
Now add the jam and mix the dough again.
Bake the sponge cake until fully cooked and cool.
Combine the cooled sour cream with the remaining portion of granulated sugar and beat.
We cut the biscuit base into three layers and grease it generously with cream.
The cake must be set before serving. It is best to leave it in the refrigerator overnight.

Advice! The cream will be softer and more airy if you add powdered sugar.

Alena Malish from Minsk sent this recipe for a cake called Negro in foam and her story to our culinary blog .

“When I was a very little girl, my dad made a cake made from currant jam with sour cream that was simply magical in my opinion: so airy and sweet. For some reason they always baked it just like that, for no reason . And the recipe was written on an old napkin.

Time passed, I grew up and was already preparing Napoleon and Ryzhik myself. But then I remembered that “Negro in Foam” and I decided to please my parents. Just. I dumped all the ingredients written down on a napkin into a pile, whisked them, poured them into the mold and waited. I wait an hour or two. And there’s nothing like dad’s cake in the oven. She probably didn't add enough flour. The parents choked, but ate. The second attempt was also unsuccessful: well, I didn’t know that in order to extinguish the soda in kefir you need to wait time.

Another time, I decided to do like dad and poured the dough not into the mold, but onto a baking sheet; as a result, there was very little dough and my cake burned. Mom was happy for a long time while she tried to wash my culinary masterpiece. Deciding that I had enough experimenting, I started baking other cakes. Since I love to cook and always need to surprise me with something, I have perfectly mastered the recipe for Kyiv cake, Count's ruins, Napoleon, Leningrad, Bird's milk and many others.

More than 10 years have passed since then and I’m finally ready to bake IT. And I even baked it, and it even turned out something similar, but not the same. It looks kind of crooked and lopsided. That's it, I decided that's enough!

A couple of months ago, my husband decided to give me a birthday present - bake a cake and asked me which one was my favorite. I told him this story, but asked him not to risk it.

He didn’t listen to me, took the recipe for the Negro cake in foam, my three-year-old son, and my boys went into the kitchen. The son said that he would bake the birthday cake himself and took out the largest pan and mixer.

We didn’t argue with him; we know it’s useless, he really loves fiddling with dough. Dad served him food, and he whipped it and excitedly told him that he was baking a cake for his mother. I poured it into the mold myself. Then I whipped the cream myself.

Honestly, I didn’t believe that anything would work out. But in the morning at breakfast, a Negro cake in foam, crookedly studded with candles, was placed on the table in front of me. Temochka decorated it himself