The most original cake "kilimanjaro"

The most original cake

Dear friends, I want to tell you how to make the most original Kilimanjaro cake. Homemade cake turns out to be very tasty, incredibly tender, awesomely beautiful: and it’s not difficult to prepare. Stunningly tender cakes soaked in peach syrup, combined with spicy cream - this is something. And canned peaches give sweets a special piquancy. You have not tasted such a delicious dessert yet, I assure you - this is beyond words.


  • wheat flour - 130 grams;
  • sugar - 180 grams;
  • chicken eggs (medium size) - 5 pieces;
  • butter - 50 grams;
  • cocoa powder - 30 grams;
  • baking powder for dough - 5 grams;
  • vanilla sugar - 8 grams.

For cream:

  • yogurt - 400 grams;
  • cream (35%) - 400 grams;
  • canned peaches (peaches + syrup) - 800-850 grams;
  • gelatin powder - 15 grams;
  • icing sugar - 50 grams.

To decorate:

  • chocolate - 50 grams;
  • powdered sugar.

The most original cake is Kilimanjaro. Step by step recipe

  1. To prepare the dough: melt the butter and leave to cool.
  2. In a separate container we combine wheat flour, cocoa powder, baking powder, and mix everything well so that the baking powder spreads over the entire volume (then the biscuit will rise well and evenly during baking).
  3. Sift the dry ingredients for the dough through a sieve.
  4. Break chicken eggs into the bowl of the mixer (I use medium-sized eggs) and add vanilla sugar.
  5. On the mixer, install the whisk nozzle and, gradually pouring sugar, beat the chicken eggs in a light, airy, light mass.
  6. Tip: I beat the egg mass for a long time, it should increase in volume by 2-3 times and become so dense that the egg mass can be drawn.
  7. And only now we introduce the mixture of flour and cocoa into the egg mass in four doses, mix it very carefully (moving the blade from the bottom up, from the edges to the center). Thus, we will preserve as much as possible the volume that we achieved during whipping with a mixer.
  8. Add 2-3 tablespoons of the finished dough to the cooled butter and mix well until a homogeneous mass is obtained.
  9. Then gently introduce the butter into the main biscuit dough.
  10. To bake a biscuit, we need a split mold for a cake with a diameter of 24 centimeters.
  11. The bottom of the prepared form is covered with parchment paper, and the sides of the form do not need to be lubricated.
  12. The biscuit dough is sent to the form (the form can be scrolled several times so that the biscuit is smooth).
  13. Bake a biscuit in a preheated oven to 180 degrees for 35-40 minutes.
  14. Tip: we don’t open the oven door for the first 20 minutes, otherwise the biscuit may settle. Check the readiness of the biscuit with a wooden stick.
  15. Turn the baked biscuit in the form onto the wire rack and leave to cool.
  16. We take out the cooled biscuit from the mold and cut it into three cakes.
  17. Tip: it is very good to cut the biscuit no earlier than 4-5 hours after baking. The top cake should be a little thinner, because I will cut it into 12 parts.
  18. Put the first cake on the serving plate.
  19. From the middle cake, cut out the middle (using a plate) so that there are walls: a thickness of about 1.5 centimeters.
  20. Put the middle of the middle cake to the side, and transfer the walls to the lower cake, to the serving plate.
  21. On a serving plate with cake we set a confectionery ring.
  22. The cake that will be on top is divided into 12 equal parts.
  23. To prepare a cream for the most original Kilimanjaro cake, we pour the syrup (into a separate container) from canned peaches and cut them into small pieces.
  24. Pour 150 milliliters of peach syrup into a separate container, add gelatin (according to the recipe), mix well and leave for a while to make the gelatin swell.
  25. Soak the lower crust in the confectionery ring with the remaining peach syrup (I, as a rule, soak the lower crust very well). Then we soak the middle cake layer of the Kilimanjaro cake, and soak the cut cake only at the base.
  26. We take cream from the refrigerator (only very fat and very cold cream are whipped) and whisk them with powdered sugar until stable.
  27. Tip: it is very important not to process the cream during whipping, they should keep their shape well, but be soft.
  28. Gently swell the swollen gelatin (but do not boil) so that it completely dissolves.
  29. In a separate container we combine yogurt, gelatin, and mix everything well.
  30. Then we introduce whipped cream (I do this with a mixer, but briefly, quickly and at low speeds). The result is a very light, airy and very tasty cream.
  31. Add ⅔ of all chopped peaches to the finished cream and mix.
  32. We spread a third of the whole cream in a confectionery ring (so that the cream fills the bowl and rises with a pea).
  33. Then we put half the sliced ​​cake (we put it quite tightly so that all the pieces fit) and squeeze a little cream.
  34. Gently lay the cut out middle of the biscuit on top and continue to install the remaining pieces of biscuit.
  35. Now gently, slide, spread the remaining cream.
  36. From above, in the middle of the original Kilimanjaro cake, we lay the deferred peaches. You can examine the process of cake formation in more detail on my video under the recipe.
  37. The cake in the ring is sent to the refrigerator for several hours to completely freeze the cream.
  38. Chop 25 grams of chocolate with a knife, and melt the remaining 25 grams.
  39. We melt the bottom of the cake with melted chocolate and sprinkle with chopped chocolate.
  40. Before serving, top of the original Kilimanjaro homemade cake is decorated with icing sugar.

Incredibly delicate, awesomely tasty, home-made cake is very beautiful - it will simply surprise you with its taste. I wish you bon appétit. Even more of my video recipes are waiting for you on the site "Delicious."

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