A delicious cake with a beautiful name “Day and Night” is easy to make. Its main feature is that it is two-colored: white and dark colors.
And it can be chocolate or plain cakes, as well as a dark sponge cake and light impregnation or vice versa. In fact, there are a lot of recipes and everyone will be able to choose the one that suits them best.
Day and Night Cake - General Cooking Principles
Usually used for making biscuit cakes, and they can not only bake, but also buy ready-made in the store. In addition, it is quite acceptable to cook cakes from cookies, crackers.
Cake cream can be based on sour cream, condensed milk or butter. One ingredient remains unchanged: sugar. But it is better to use powdered sugar, so the cream will be softer and more uniform.
The finished cake is poured with icing: there is also a great expanse for experiments. You can make one or two glazes using different ingredients. The difference between dark glaze and light, except for the addition of cocoa powder or dark chocolate, the rest of the principle of preparation is similar.
In addition, it is permissible to add many additional ingredients, both in the cakes and in the impregnation, glaze, decoration of the top and sides. For example, berries, nuts, fruits and more.
Recipe 1. Cake “Day and night”
Ingredients for sponge cakes:
• 4 eggs;
• 240 grams of sour cream;
• 145 grams of powdered sugar;
• some salt;
• 6 g baking powder;
• 320 grams of flour;
• 50 grams of cocoa.
Ingredients for cream:
• 33 grams of cocoa;
• 400 grams of sour cream;
• 105 grams of nuts;
• 150 grams of powdered sugar;
• 110 grams of milk chocolate.
Cooking process:
1. Sift flour, ripper and salt into a large bowl.
2. In a separate bowl, beat the proteins to a stable foam.
3. In the third, thoroughly whip up the granulated sugar with yolks.
4. Mix the protein mass with the yolk mixture, inject prepared bulk ingredients into the resulting mass in small portions. 5. Divide the dough into two approximately equal parts, pour cocoa into one of the parts and mix thoroughly.
6. We bake at 180 degrees two biscuit cakes: white and chocolate, each about 30 minutes.
7. Cool the finished cakes and cut them in two, in the end you should get four cakes: two dark, two light.
8. Whip sour cream with 100 grams of powdered sugar to a uniform delicate texture.
9. Milk chocolate rub fine chips.
10. The remaining powder is mixed with a tablespoon of cocoa, sift.
11. Spread the nuts in a dry frying pan, fry until the characteristic smell, crush into small pieces.
12. Sandwich cream on each cake, alternating light cake with dark cake, sprinkle with prepared walnuts.
13. Coat the assembled cake with a thin layer of cream.
14. Sprinkle half of the dessert with regular icing sugar, the second half - cocoa, mixing it with icing sugar.
15. Sprinkle chocolate on the sides of the cake, use the same chocolate to decorate the top of the cake.
16. Serve after a pre-3-hour impregnation.
Recipe 2. Cake “Day and night” without baking
Ingredients:
• 350 grams of chocolate shortbread;
• 250 grams of vanilla shortbread;
• 250 grams of sweet cream butter;
• 300 grams of sour cream;
• 140 grams of powdered sugar;
• 100 grams of white chocolate;
• 105 grams of dark chocolate;
• 142 grams of butter for cream.
How to cook:
1. Break open chocolate cookies into small chips in one bowl, vanilla into another.
2. Put 150 grams of softened butter in chocolate chip cookies and 100 grams of butter in vanilla.
3. We interfere with the oil so that both masses acquire a dense structure.
4. We roll both masses into layers about 1 cm thick, giving them the shape we need. As a result, we should have two chocolate and one light cakes.
5. Make a cream: whip sour cream with powder, soak them in each cake, forming a cake.
6. Lubricate the top and sides of the cake with the remaining cream.
7. Make glazed fudge from melted dark and white chocolate by adding butter to both masses.
8. Divide the top of the cake visually into two parts, one lubricated with dark fudge, the other light. 9. Insist the cake in the refrigerator for 120 minutes.
Recipe 3. Day and night cake with ganache
Ingredients:
• 6 eggs;
• 500 grams of flour;
• a pinch of citric acid;
• 35 grams of cocoa bakery;
• 30 ml of brandy or rum;
• 103 grams of sugar;
• soda;
• vanilla flavoring.
Ingredients for black ganache:
• 150 grams of dark bitter chocolate;
• 100 ml of cream;
• 20 ml of cognac;
• powdered sugar to taste.
Ingredients for white ganache:
• 30 grams of butter;
• powdered sugar to taste;
• 100 ml of milk;
• 150 grams of white chocolate.
Ingredients for cream:
• 0.5 liters of cream;
• 150 grams of powdered sugar;
• lemon acid.
Optional:
• 50 grams of walnut kernels;
• 50 grams of cashews.
Preparation:
1. Pound sugar with baking powder, yolks. We add half of the sifted flour, we achieve liquid dough without lumps.
2. In a separate bowl, beat the proteins with citric acid and salt.
3. Gradually add the protein mass to the yolks, stir the dough.
4. Enter the remaining flour, soda and flavoring, knead.
5. Divide the dough into two equal parts, into one of which we mix cocoa powder.
6. Bake two biscuits. In consequence, we divide each into two cakes.
7. Soak the cakes with alcohol.
8. Making the cream: pour cold cream into the bowl of the blender, add a pinch of citric acid and powdered sugar. Whisk.
9. We roast the nuts in a dry frying pan, then cool and chop.
10. Form the cake: lay alternately dark and light cakes, soaking them with prepared cream and sprinkling with crushed nuts.
11. Cook the black and white ganache of the ingredients indicated in the recipe, cool both mixtures.
12. We decorate the cake according to our wishes. You can divide it visually into two parts and pour ganache of each color of the corresponding color, or alternate the icing in a chaotic manner.
13. It is advisable to insist the cake before serving at least 12 hours so that it becomes especially juicy.
Recipe 4. Cake “Day and night” with curd cream and strawberry
Biscuit Ingredients:
• half a cup of sugar;
• a glass of flour;
• three eggs;
• 2 tbsp. l cocoa;
• baking powder. Ingredients for cream:
• 300 grams of sour cream;
• 300 grams of cottage cheese;
• 80 grams of regular sugar;
• 200 grams of strawberries.
Cooking process:
1. Beat eggs with sugar, pour flour and cocoa with baking powder into the mass.
2. We bake cakes of the necessary diameter and height. Cooling down.
3. Mix well with sugar and sour cream, add the curd two times ground through a sieve and mix.
4. Split the curd cream in two parts, add one of them to finely chopped strawberries, leaving the part to decorate the cake.
5. We lubricate dark cakes with light cream with berries, and we grease the sides and top of the cake with a cream without berries.
6. Remove the cake for two hours in the fridge, decorate with strawberries before serving.
Recipe 5. Cake “Day and night” in the form of ruins
Ingredients:
• 2 eggs;
• about a glass of sour cream;
• 100 grams of condensed milk;
• 350 grams of flour;
• 2 tbsp. l cocoa;
• 250 grams of granulated sugar;
• baking powder.
Cream:
• half a cup of sugar;
• 120 grams of walnuts;
• bank of pineapples;
• 800 g sour cream.
Frosting:
• 50 g sour cream;
• 45 g butter;
• powdered sugar.
How to cook:
1. Whip sugar with eggs, pour in cocoa mixture, add condensed milk and sour cream. Beat again.
2. Pour the flour sifted with baking powder, knead the dough without lumps.
3. Bake the cake tart, laying out the prepared dough on the oiled parchment. Cooling down.
4. For the impregnation of the cake, beat the sour cream with sugar.
5. Cut the cooled crust into cubes.
6. Dipping each cube in sour cream mass, spread them in a slit on a large flat dish, sprinkling them with chopped roasted nuts and finely chopped canned pineapples.
7. We remove the cake in the fridge for a few hours so that it gets a good grasp.
8. At this time we can do the glaze: pour sour cream in an enamel pan, add sugar, put on a slow fire. Continuously stirring, bring the mixture to a boil and immediately add the oil, simmer, stirring, for 3 or 4 minutes.
9. Cool the finished glaze to room temperature, pour the frozen cake with it.
10. Again, we remove the dessert in the fridge for full impregnation for a couple of hours.
Recipe 6. Cake-cake “Day and night”
Ingredients (cake):
• 4 eggs;
• 325 grams of sugar;
• 210 grams of sour cream;
• half a pack of butter;
• one and a half glasses of flour;
• a glass of walnuts;
• 40 grams of cocoa;
• baking powder.
Ingredients (cream):
• half a cup of sugar;
• a glass of sour cream;
Ingredients (icing):
• sour cream;
• sugar;
• butter;
• cocoa.
Preparation:
1. Pound the butter and a half from the norm specified in the recipe.
2. The other half of sugar is ground with eggs.
3. Mix both masses, add flour, carefully beat.
4. Divide the dough into two parts. In the first we mix cocoa powder.
5. Grease the baking dish with butter and sprinkle with flour.
6. We spread the dough alternately, starting from the center of the form: first chocolate, after the usual, each time starting from the middle.
7. Bake the cake in an oven heated to 180 degrees for 25 minutes.
8. While the cake is getting cold, we cook the glaze in a small saucepan: mix the sour cream with softened butter, bring to a boil, add sugar and cocoa, ensuring complete dissolution of all bulk ingredients and uniformity.
9. For cream, whip sour cream with sugar.
10. Cut the finished cake, saturate it with sour cream mass, form a cake, then pour all over with icing.
11. Sprinkle with walnuts, pre-fry and chop them.
Cake “Day and Night” - Tricks and Tips
• To make a sponge cake of good quality, be sure to use ingredients of the same temperature and sift all loose objects before kneading.
• Bake cakes better in a well heated oven at a temperature of 190-205 degrees.
• Cakes are prepared no longer than 25 minutes, but if in doubt, their readiness can be checked with a regular toothpick.
