Kiwi cake “Emerald turtle. Emerald turtle cake

1. Prepare the custard for the Emerald Turtle cake. Pour milk into a saucepan and put on fire. Beat the eggs into a bowl, add the flour and stir thoroughly with a fork until completely homogeneous.
2. As soon as the milk boils, reduce the heat to low and pour vanilla and regular sugar into it in a thin stream. Beating the egg dough with a fork, pour hot sweetened milk into it, spoonful at a time. Pour about a quarter of the milk into the egg mixture in this manner.
3. While stirring the boiling milk in a saucepan, pour the egg mixture into it in a thin stream. Stirring with a spoon or whisk, cook the custard until thick (1-2 minutes). Remove the pan from the heat, add the butter and stir thoroughly until it dissolves. Cover the pan with the cream with a lid.
4. Prepare the dough for the Emerald Turtle cake. To do this, first sift the flour through a sieve into a bowl. Pour condensed milk into a separate bowl, add the egg and beat with a mixer until smooth. Combine the condensed milk mass and half the flour, mix.
5. Quench the soda with vinegar and stir into the condensed milk dough. Then add the remaining flour and knead into a soft, non-stick dough. Place the ball on a floured table and knead it a little with your hands.
6. Roll the dough into a “sausage” and cut it into 8 pieces. At the same time, 4-5 pieces are larger, and the rest are slightly smaller. Roll out each piece of dough into a round about 20 cm on a floured surface. The last 3-4 cake layers should be 1-3 cm smaller in diameter. Prick each layer with a fork in several places. To make the cakes even, cut them out with a large plate of the required diameter.
7. Prepare the cake layers for the Turtle cake in a frying pan or in the oven at 180/200C (10-12 minutes). To do this, put the frying pan on the fire and heat it up very high. Place one cake layer on a hot frying pan. After a couple of minutes or when it turns brown, turn it over to the other side.
8. Fry all the other cakes in this manner. If you want to bake cake layers in the oven, line the baking sheet with parchment paper or sprinkle it well with flour. Cool the finished cakes on a wire rack.
9. Kiwi for Turtle cake needs to be peeled and thinly sliced. Place the cakes with cream on a plate in the following order: the largest cake, custard, the next cake, cream, etc. You need to fold the cakes in descending order of diameter so that the top one is the smallest.
10. Grease the surface and sides of the cake with the remaining custard and decorate with kiwi. Cut half a kiwi lengthwise into two parts, put one quarter as a “turtle’s head”, and cut the second into two parts and make “paws” out of them. “Eyes” for the turtle can be made with pieces of chocolate or simply slightly cut with a knife.
11. Leave the Emerald Turtle cake in the refrigerator for 4-6 hours to soak. Then remove the dish, cut the kiwi cake into portions and serve. Enjoy your tea!

The dessert Emerald Cake, which housewives can also recognize by the name “Emerald Turtle,” will be a great delight for children, and not only for the holiday.

Of course, you will have to devote time to him, but only an hour or two.

Cake “Emerald Turtle” in finished form

Kiwi, such an unusual fruit with an incredibly high content of useful elements, is liked by many and is used as an independent dessert, and as a filler for desserts and even vegetable and meat dishes. It is a mistake to believe that kiwi originates from New Zealand, as many people think. The birthplace of the fruit is ancient China, where the fruit was first grown.

The cultivated plant was brought to New Zealand only in 1906, calling it “Chinese gooseberry”. And later, when the demand for the unusual fruit began to grow, they gave it the name of the Kiwi bird, which is a symbol of the country of national importance.

Ingredients for 8 servings

For the shortcakes:

1 can of condensed milk

450 grams of wheat flour

1 chicken egg

1 teaspoon of baking soda (you will need to quench it with vinegar essence or lemon juice)

For the custard:

½ (500 ml) liter milk

2 pieces of chicken eggs

200 grams (about 1 cup) granulated sugar

2 tbsp. spoons of wheat flour

1 packet vanilla sugar

220 grams butter

For decoration (and optional filler):

10-15 pieces of ripe kiwi fruits (we select ripe fruits, but hard ones)

Inventory

oven

hob

baking tray

saucepan

tablespoon

mixer or whisk

Smooth surface

pan

small plate

assembly dish or cake stand

How to make Emerald cake with condensed milk

At the beginning of the cake making process, let's make the cream. The custard will cool well while we prepare the shortcakes for the base of the cake in a frying pan (or in the oven). In addition, he does not tolerate distracted attention. That is, you should not be distracted while preparing it, otherwise it will burn.

It is worth noting: The cream that we will now deal with is excellent not only for soaking cake layers, but also perfectly complements any, especially as a filler for.

Break the eggs into a container and beat them thoroughly.

You need to divide the finished dough into approximately 10 or 12 pieces, but of different sizes, since we will assemble the cake in the shape of a turtle, where the shell tapers towards the top. That is, roll about 5 larger balls, make 4 smaller balls, and the rest very small.

You don’t have to bother: make all the balls (8 pieces) the same size, and adjust the irregularities and edges (to reduce in size) by cutting the diameters of plates of different sizes.

On a work surface dusted with lightly flour, roll out our shortcakes into thin flat cakes.

The rolled out dough for the cakes needs to be “pierced” with a fork.

Prick their surface with a fork so that they do not bubble and remain even when baking.

Let's start baking the cakes. You can cook the shortcakes in the oven, but we’ll make it easier: fry them in a preheated large frying pan (or whatever you have).

“Bake” the crust in a frying pan

You need to fry on both sides, turning over. There is no need to use oil for frying.

Trim the finished cakes along the edges. For this we will use a plate.

If there are no plates of different diameters to fit different slide sizes, then you can prepare them (for example, from cardboard).

Cakes for the Emerald Turtle cake

We won't throw away the scraps. Firstly, children will eat them with pleasure, and secondly, they will be useful to us when assembling the cake.

Let's start working on kiwi fruits. They need to be thoroughly washed and peeled.

Cut the peeled fruits into rings or ovals.

Assembling the Emerald cake

Place the first cake on the base (plate, tray or) and grease it with cream.

Place kiwi rings or ovals on the greased cake layer. Cover everything with the second cake, and also grease with cream and place the kiwi.

One of the most beloved and famous recipes for Soviet home baking was turtle cake. Today we invite you to prepare an unusual “Emerald Turtle” cake in a frying pan. Your guests will really like this funny turtle, and you will undoubtedly appreciate the simplicity and accessibility of the recipe.

Ingredients:
For the test:

• 1 can of any condensed milk
• 1 chicken egg
• 1/2 tsp. soda quenched in vinegar
• 450 g flour

To prepare the cream:

• 2 eggs
• 1 thin glass of sugar
• ½ l milk
• 2 tbsp. sifted flour
• 1/2 pack of vanillin
• 1 stick of butter

Step-by-step instruction:
1. First, cook the cream so that it cools while the cakes are baked. For the cream, mix milk and sugar in a saucepan and put on fire.
2. Mix eggs, flour and vanilla into warm milk. We will cook, stirring constantly, until thickened.
3. Cool the cream a little and add butter to it. Let's beat the mixture.
4. Make the dough for the cakes. In a bowl, mix condensed milk with egg, soda and flour. The dough should be soft and elastic. Let's divide it into 8 pieces.
5. Roll each piece into a round pancake and prick it with a fork so that the cake does not puff up during baking.
6. Place the cake in a frying pan and put it in the oven, heated to 180 degrees. The cakes bake very quickly, so don’t leave the oven, quickly take them out and bake the next one.
7. Take a round plate and carefully cut off all the cakes on it.
8. Grease the cakes with still warm cream, coat the sides of the cake and top well, sprinkle with crumbs. We lay out the paws and head of the turtle from the scraps.
9. To make the turtle green, cover it on all sides with kiwi circles.

Ingredients:

• 1 can of classic condensed milk;
• 3 eggs;
• 1 tsp. without top of bread soda;
• 1 tsp. not slaked vinegar;
• 480 g of premium flour;
• ½ l milk;
• 200 g granulated sugar;
• 1 packet of vanillin;
• 180 g butter.

Fast and tasty

You might think that the main advantage of the Emerald Turtle cake recipe is its ease of preparation.

However, when it comes to original presentation, as well as saving on expensive components, the Emerald Turtle cake is a budget option that has no competitors.

Unlike most sweet baking recipes, the Emerald Turtle cake is prepared in a frying pan in a matter of minutes, but this does not detract from its taste or affect its quality. The only thing you have to tinker with when creating the Emerald Turtle cake is the kiwi decoration. But the result is worth it!

Making the Emerald Turtle cake step by step

Preparing the cream.

1. Combine slightly warmed milk, eggs, sugar in a mixer bowl. Stir everything thoroughly and add 1.5 full tablespoons of flour and vanilla sugar to a homogeneous mass. Turn the mixer on to medium speed and beat the mixture for 1 minute;
2. Pour the future cream into a non-stick saucepan and place it on low heat. Stirring should not be stopped until the mixture becomes sufficiently viscous;
3. When the desired consistency is reached, immediately turn off the heat, and add diced, softened butter into the hot egg-milk mass. Set aside the cream to cool

Preparing the cakes.

1. Place the entire contents of a can of condensed milk into a container for kneading the dough, beat in an egg and, stirring the thick dough base with a long wooden spoon, gradually introduce the following components: soda and flour;
2. As the mass thickens, we begin kneading with our hands until, in the end, we get a plastic dough that easily lags behind the walls of the bowl. Now you need to form 8 identical balls from the dough;
3. On a board lightly dusted with flour, roll out a cake from each ball to the size of the diameter of the frying pan in which you will cook;
4. The frying pan can only be lightly coated with butter, or it may not be greased if it has a non-stick coating. Place the cakes one at a time on a heated frying pan, make several pricks with a fork and bake under the lid, spending no more than 40 seconds on each side;
5. At this point, the recipe for the Emerald Turtle cake can be varied in two ways:
6. For example, cut the cakes into a circle of a convenient diameter, and set aside the trimmings for sweet topping;
7. Or, do not trim the edges, just trim them slightly along the edge, and add crushed shortbread cookies to the topping;
8. We form the cake, pouring cream on each layer. It’s okay if it protrudes from the sides; we’ll also thoroughly coat the sides, placing the top;
9. If we cut the cakes, then as a result our “Emerald Turtle” cake, as in photo recipes on the Internet, has a rounded “dome” top. But if we went with the second option and the cake remained flat, we will have to form another 2-3 layers of thick biscuit cookies, tapering towards the top. We will also coat them with cream and our recipe for the “Emerald Turtle” cake cooked in a frying pan will become a little more complicated, but even more original;
10. Now, without departing from the classics, we sprinkle the entire cake with crumbs from scraps or cookies and do the painstaking decoration. To do this, we peel several pieces of kiwi, cut them into thin slices and place them on top of the cream so that no gaps are visible.

Ideally, the Emerald Turtle cake, cooked in a frying pan, takes 15 minutes, but there are a large number of options that allow you to complicate the cooking process by adding new details. This option could be to fill the top and sides of the cake with a layer of transparent green jelly.

It is better to make the paws and head of our turtle from large marmalades, also green, and currant berries will serve well as eyes. The “Emerald Turtle” cake is a beneficial field for imagination, a pleasant variety and a small reason to please those closest to you.

Bon appetit!

Let's relax a bit and have a tea party! And for dessert we’ll make a kiwi cake. The pleasant light sourness of the fruit goes well with cream and walnuts. Kiwi has many beneficial properties. It tastes slightly reminiscent of strawberries, gooseberries or melon and contains many vitamins and minerals that are beneficial for health and elasticity of the skin, strong immunity, good figure and excellent mood.

It is eaten raw, dried, dried, added to pizza and sauces for meat and fish dishes. Today we will try a tender and fragrant cake.

Ingredients for the crusts

Let's use regular biscuit dough as a basis. Just add some walnuts to it. Ours is simple. Cooking takes very little time. We take:

250 g sugar;

150 g flour;

A packet of baking powder;

Vanillin;

Walnuts - 100 g;

Salt on the tip of a knife.

Preparing the right biscuit

Add walnuts to the kiwi cake, or rather, to the dough. To do this, we clean them, lightly fry them in a frying pan, and grind them in a blender until they become flour. Separately mix sugar, salt and vanillin, add eggs and beat with a mixer for about 4-5 minutes until fluffy, but not strong foam. Sift the flour through a sieve, mix with baking powder, chopped nuts and add little by little to the eggs, continuing to beat. The dough should not be very liquid, but like thick sour cream.

Grease the mold with vegetable oil and fill it two-thirds full. Leave it on the counter for a few minutes before baking. The dough will evenly cover the pan, and a light crust will form on its surface. Now you can bake. For many, it is more convenient to use a springform pan - it is then easier to remove from it. In the oven, select a temperature of 180 degrees and bake for about half an hour.

During the baking process, you do not need to open the oven - the sponge cake will not rise and will not bake well. It’s easy to check if it’s ready by pricking it in several places with a fork or toothpick - they should remain clean, without any dough residue.

Do not immediately remove the biscuit from the mold. Let it cool. This will take approximately 5-6 hours. A good biscuit should stand upside down. Then its surface will be smooth, without a slide. You can place 3-4 wide cups on the table and turn the cake over them. And to prevent it from drying out, you can cover it with a dry towel.

Impregnation for cakes

In order to make the kiwi sponge cake more juicy and tender, we will prepare a special impregnation. It is used before greasing the cakes with cream. We will need:

Water - 1 tbsp.;

Coffee - 3 tbsp. l.;

Sugar - 3 tbsp. l.

In a small saucepan, dissolve the sugar in water and, stirring, heat to a boil. Let cool.

Brew coffee, strain, add it to sugar syrup. Mix well. Well, the coffee impregnation is ready.

Layer for cakes

Our kiwi cake goes well with buttercream. For it we will need:

Cream 30% fat - 450 g;

Powdered sugar - 200 g.

As you know, cream whips well when chilled. Therefore, before preparing the cream, put them in the refrigerator for a couple of hours. Then beat with a mixer, adding powdered sugar little by little, for 5 minutes until soft peaks form. It is better not to use sugar - often it does not have time to melt.

Assembling a kiwi cake

Divide the finished and cooled sponge cake into 2 cake layers and soak each one with coffee syrup. It is good to use a silicone pastry brush. It allows you to apply the liquid evenly over the entire surface. We grease not the inner porous part of the cake, but the outer part on which the crust has formed, and turn it inward. This way the cake will be well soaked on all sides.

Peel the kiwi and cut into cubes. Place the bottom cake on a dish, grease it well with cream, place the kiwi pieces and pour cream on top. Cover with the second cake layer, align the edges and grease the finished cake with buttercream on top and sides.

Dressing up the turtle

Before decorating the kiwi cake, put it in the refrigerator for a couple of hours. This way it will soak in better, the top layers of the cream will harden and it will be easier to decorate. In the meantime, let's prepare the fruit. Our cake will be in the shape of a green turtle.

Carefully remove the skin from the kiwi and cut into slices. We leave one whole: we cut out the head, four legs and tail of the turtle from it. Decorate the cake with circles over the entire surface. At the end we add the head, tail and paws. Well, everything is ready! You can drink tea.