Bakery products

Dancer "Embroidery"

Ingredients for the preparation of the dance "Embroidery"

For white test:

  1. Premium wheat flour 500 grams
  2. Sugar 200 grams
  3. Cream margarine 65-67% fat content 200 grams
  4. Chicken egg 1 piece
  5. Sour cream 4.5% fat 4 tablespoons
  6. Baking powder food 10 grams
  7. Vanilla Sugar 15 grams

For chocolate dough:

  1. Wheat flour 300 grams
  2. Cream margarine 65-67% fat content 150 grams
  3. Chicken yolks 2 pieces
  4. Cocoa powder bitter 2 tablespoons
  5. Sugar 200 grams
  6. Sour cream 4.5% fat 2 tablespoons
  7. Food baking powder 1 teaspoon

For sour cream:

  1. Sour cream 4.5% fat filtered 600 milliliters
  2. Icing sugar 130 grams
  3. Vanilla Sugar 20 grams

Other ingredients:

  1. Walnut without shell halves 300 grams
  2. Plum jam, thick 450 grams
  3. Milk chocolate 1 bar (300 grams)
  • Main ingredients Nuts, Flour, Sugar
  • Serving 10 Servings
  • World CuisineUkrainian Cuisine


Deep bowl - 3 pieces, Tablespoon - 2 pieces, Teaspoon, Table, Cloth, Freezer, Plate - 3 pieces, Oven, Large baking tray with high sides, Baking paper, Rolling pin, Sterile gauze - about 1 meter 20 centimeters, Thick thread - 20 - 40 centimeters, Mixer, Kitchen spatula, Knife

Cooking dance "Vyshivanka":

Step 1: make chocolate dough.

Today we will prepare a dance with two types of dough. First, drive into a deep bowl 2 chicken yolks and grind them with 200 grams of sugar until smooth with a tablespoon. Then add to them 150 grams pre-melted, soft creamy margarine. To grind it completely does not work, margarine will remain in pieces, but it should be so. Sift 300 grams of wheat flour through a sieve directly into a bowl to all the ingredients, add 2 tablespoons bitter cocoa powder, 2 tablespoons of sour cream and 1 teaspoon baking powder. Squeeze the dough in a bowl with your hands until a thick consistency. Then put it on the table sprinkled with flour and knead it more cool. The dough should be firm but soft. Divide the finished dough into 3 equal parts, each individually wrap in cling film and put in a freezer on 30 minutes along with a grater with which it will be rubbed.

Step 2: prepare white dough.

White dough is prepared according to the principle of chocolate dough. Grind 1 chicken egg with 200 grams of sugar in a deep bowl until smooth with a tablespoon. Add 200 grams of chopped into pieces, soft creamy margarine, 4 tablespoons of sour cream, 10 grams of food baking powder, 15 grams of vanilla sugar, 500 grams of wheat flour sifted through a sieve, and knead the dough directly in a bowl. Then put it on the table sprinkled with flour, mix in it the remaining flour that remained in the bowl. Divide the dough into 3 equal partswrap in cling film and lay on 30 minutes into the freezer. This dough will be softer.

Step 3: bake the cakes.

While the dough settles in the freezer, preheat the oven up to 200 degrees. In 30 minutes, take 1 part of the white dough from the freezer and lay on the table sprinkled with flour. Take a large rectangular baking sheet and cover it with baking paper so that its edges extend beyond the sides. Roll the cake to the size of your rectangular baking sheet with a rolling pin, flatten it and place it gently on the prepared baking sheet. If the cake is slightly uneven, gently trim it under the sides of the pan with clean fingers. Thickness of rolled cake from 1 to 1.5 centimeters. Then, using a tablespoon, grease the cake 150 grams thick plum jam and lay on top of it 100g walnuts. Remove from the freezer 1 part chocolate dough with a grater, unfold the film and rub it with a coarse grater on top of the jam in an even layer. Bake cake 10 - 12 minutes until ready. Bake 2 more cakes in the same way and let them cool. The last cooked cake, do not remove from the pan, let it cool right in it. By consistency, they should be soft and airy, but if your cakes nevertheless turn out to be a little hard, do not worry, as a result, the cream applied to their surface will soak the baked dough and the dance will be soft and very tasty.

Step 4: prepare sour cream.

For sour cream, you need strained, thick and fat sour cream. What does strained mean? One day before preparing the dance, put the sour cream in sterile gauze folded in 3-4 layers. It takes me about 1 meter 20 centimeters gauze. Fold the envelope, tie its ends with a dense thread and bring. Place a plate under which the serum will drain. Keep the sour cream as it is for 2-3 hours at room temperature. During this time, a lot of serum drains, but not all. Then put the sour cream in the refrigerator for a day. In the morning, pulling sour cream from the refrigerator, and turning the cheesecloth, you will see that you have got the real cheese cream. Put the snow-white mass in a deep bowl. Add to thick sour cream 130 grams of powdered sugar and 20 grams of vanilla sugar. Beat all the ingredients with a mixer for 15 - 20 minutes. During this time, sour cream thickens and becomes airy and magnificent. Put the finished cream in the refrigerator on 1.5 - 2 hours.

Step 5: grease the cakes with cream.

And now we come to the final stage of cooking a delicious cake - a dance cake. Take the sour cream from the refrigerator and divide it into 3 equal parts, I always do it by eye. On the last cake, which cooled in a baking sheet, put 1 part of the cream and distribute it over the entire surface of the cake using a kitchen spatula. Then put the second cake on top and grease it again with the second part of the cream. With the third cake, do the same as with the previous two. The thickness of the cream on the cake is approximately 5 - 7 millimeters. Then take a coarse grater and grate directly onto the top greased cake 1 bar of milk chocolate so that its entire surface is covered with chocolate chips. Cover the finished dance with cling film and refrigerate for 8-9 hours so that the cakes are saturated with cream. Cut the finished dance with a knife into portioned arbitrary pieces, basically cut it from 10 to 15 centimeters in length and from 5 to 10 centimeters in width.

Step 6: we serve the dance "Embroidery".

The stitch "Embroidery" is served on plates in portions. Any drink impresses this cake - cake, but most of all it is pleasant to savor it with fresh only brewed tea, compote or milkshake. Enjoy your meal!

Recipe Tips:

- - If you have a large baking sheet, it is very easy to put rolled dough onto it. Take a rolling pin, put it on one of the edges of the dough, wrap the end and roll it around the rolling pin. Put the rolling pin with the dough on a baking sheet, and turn the roll in the opposite direction, so that again you get a layer of dough.

- - If you do not have mechanical requisitions for whipping cream, you can use a whisk or a fork. But with the help of this kitchen tool, whipping cream cream will be a little more difficult and longer, about 40 - 55 minutes.

- - Dance cake cakes can be lubricated with any kind of cream, it can be custard, chocolate, vanilla. You can also pour the glaze of the dance with white or black chocolate.

- - Instead of plum jam, you can put any other jam, the main thing is that it is thick.