Tatyana Zagoruyko

Saved 12/8/17 3:30 PM to CAKES.... CREAM

Stub cake ✧ Stump Cake

Stub cake ✧ Stump Cake  See details »

Video subtitles:
  • 00:05: Good day! Welcome to my channel! Today I'm going to make a Stump cake which is a traditional New Year cake in some countries I decorated my cake with cute hedgehogs
  • 00:31: for the batter we'll need 375 g of flour 360 g of sugar or to taste 250 ml of vegetable oil 6 middle-sized eggs 125 ml of water, 20 g of cocoa powder 15 g of baking powder a pinch of salt
  • 01:01: and some vanilla extract we'll need 2 springform pans, one of which should be less in diameter my pans are 24 and 20 cm in diameter which I've lined with parchment also I buttered and floured the sides shake off any excess mix the baking powder and flour as thoroughly as possible
  • 01:32: so our cake rises evenly then sift add a pinch of salt to the eggs and whip up into light mixture while gradually adding the sugar
  • 02:03: add some vanilla add in the vegetable oil in batches use flavourless and odorless oil warm up the water until hot and add to the batter in batches
  • 02:36: finally add in the flour mixture you can use a mixer here on low speed and very quickly so the batter isn't dense pour 2/3 of the batter into a separate bowl and add the cocoa powder to 1/3 of the batter
  • 03:00: it would be correct not to add all the flour to the batter but to save 40 g of the flour and then add this flour into those 2/3 of the batter and add 20 g of cocoa into 1/3 of the batter in this case we don't need to even out the consistency of light and cocoa batter but as I haven't done so my cocoa batter was thicker so I had to add a little bit of water to the cocoa batter
  • 03:30: unfortunately, I didn't manage to even out the consistency and my cocoa batter sank down while baking and the cake turned out not as beautiful as I wanted it to be it was still tasty but I wanted it to be beautiful once cut as well divide the batter pour the batter into the centre alternately 1 part of cocoa batter and 2 parts of light batter at a time
  • 04:04: so 1 tbsp of cocoa batter and 2 tbsp of light batter you can shake your pan
  • 04:30: to even it out bake the cakes in a 180 degree Celsius oven in the centre of your oven usually it takes 40-50 min but it depends on the thickness of batter and the diameter of your pans and one cake might be done earlier your finger shouldn't sink down and a toothpick inserted into the centre should come out clean without any batter on it
  • 05:06: put the cakes onto a cooling rack, let them cool a bit remove the sides put them back onto a cooling rack and let them cool completely I baked my cakes yesterday and when they were cooled down I wrapped them into some plastic wrap and put into the fridge took them out of the fridge in the morning and continued to make the cake
  • 05:33: cut a dome from the little cake and this looks like cross section of the tree as I wanted it to be set your cut dome aside and cut the cake in half here you can see the mistake put the little cake on top of the bigger one and decide where to cut a dome from the bigger cake
  • 06:03: cut and then cut the cake into 2-3 layers depending on its thickness set it aside crumb your cut domes
  • 06:34: for the cream we'll need 200 g of bitter-sweet chocolate and 200 ml of heavy whipping cream warm up the cream until hot pour onto the chocolate and leave for 5-7 so the chocolate starts to melt then mix till smooth
  • 07:01: slightly warm up the mixture to melt the chocolate put the mixture into the fridge to let it cool completely for the cream we'll need our chocolate ganache at room temperature 1 can (380 g) of caramelized sweetened condensed milk (dulce de leche) and 170 g of butter at room temperature
  • 07:32: whip up the butter gradually add caramelized sweetened condensed milk
  • 08:03: and then gradually add in our chocolate ganache the cream is soft and and thick at the same time
  • 08:30: spread the cream over the layers assembling the whole cake I won't use any sugar syrup to soak up the cake with because the cake is moist as is, but it's up to you the sugar syrup is made of 2 tbsp of sugar and 3 tbsp of water
  • 09:01: leave the top layer uncovered mix some of the cream with crumbs and even out the sides with this mixture
  • 09:31: making it look like a stump put the cake into the fridge to cool down let's make some bark for our stump we'll need folded into 2 layers aluminum foil I wrinkled it a little bit like this
  • 10:02: and we'll need 2 pieces of parchment paper we'll also need 100 g of bitter-sweet chocolate melt the chocolate you need to temper it, but I didn't spread the chocolate over the parchment cover with a foil
  • 10:31: one more piece of parchment on top and loosely roll it in and let it cool like this put it into the fridge or leave on your table then roll out and discard the foil I think these pieces of chocolate represent tree bark
  • 11:01: take your cake out of the fridge it's set spread the rest of the cream over the sides and decorate with bark and to make it look more realistic, I will slightly sprinkle it with some cocoa powder and icing sugar
  • 11:31: our cake is done you can serve it as is or decorate however you like but I turned out to have some cream leftovers so I made 2 hedgehogs I used some cookies crumbled it and mixed it with the cream so it's easy to mold
  • 12:02: made it look like hedgehogs used almond leaves for needle made the eyes with some sugar glaze that simply I had on hand the noses are chocolate put my hedgehogs on my stump and our cake is done!
  • 12:32: Have a nice meal! Thanks for watching! Bye!