Recipe for emerald turtle cake with kiwi. Kiwi cake “Emerald turtle”
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 a cake recipe " Emerald turtle", this is the 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.
- 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;
- 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;
- Upon reaching the desired consistency, immediately turn off the heat, and add the diced, softened butter. Set aside the cream to cool
Preparing the cakes.
- 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;
- 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;
- 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;
- 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;
- At this point, the recipe for the Emerald Turtle cake can be varied in two ways:
- For example, cut the cakes into a circle of a convenient diameter, and set aside the trimmings for sweet topping;
- Or, do not trim the edges, just slightly trim them along the edge, and use the crushed crumbs on the topping shortbread;
- 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;
- 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;
- 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 is 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!
2016-11-20
The Emerald Turtle cake is prepared very quickly. This is a great option if you don’t have an oven, but you really want to cook something tasty and unusual.
Products:
For the test:
1. Condensed milk - 1 can
2. Wheat flour - 450 gr
3. Chicken eggs - 1 pc.
4. Baking soda - 1 teaspoon
5. Table vinegar - 1/6 teaspoon
For the custard:
1. Milk 500 ml
2. Chicken eggs 2 pcs.
3. Sugar 200 gr
4. Wheat flour 2 tbsp. spoons
5. Vanilla sugar 1 sachet
6. Butter 220 g
For decoration:
1. Kiwi 10–13 pcs.
How to make the Emerald Turtle cake:
Step-by-step recipe with photos.
Preparing the cream.
Let's start preparing the cake by making the custard. If you've never made it before, now is the time to try it.
After all, this is not at all difficult to do, and yet such cream is often used not only for soaking cakes, but also for filling eclairs and generally goes well with various pastries.
First, break the chicken eggs and use a whisk to mix them with the milk.
Then add vanilla and regular sugar. Shake everything thoroughly again with a whisk. Lastly, pour the wheat flour into the cream and put everything on the fire.
Cook the cream over medium heat, stirring all the time until it thickens, in this case about 15-25 minutes. In any case, you will feel when the custard needs to be removed from the stove.
Let the custard cool slightly and then melt the butter in it, stirring until the mixture becomes smooth again. Close the saucepan with the finished cream with a lid and set it aside for now.
Prepare the dough.
Mix in a deep bowl egg and condensed milk. Separately, extinguish the baking soda with vinegar, and then add it to a common plate. Now all that remains is to gradually add wheat flour and knead the dough. First with a whisk, and then with your hands. The dough will end up pleasant to the touch, soft and very elastic.
Important: you may need a little more flour, so, as they say, be guided by the situation.
Divide the finished dough into 10-12 balls of different sizes. The easiest way to do this is to first divide the dough in half. Make 4-5 larger balls from one half, and pinch off about 1/3 of the other half and roll 3-4 small balls from it; the remaining dough will make about 3-4 medium-sized balls.
Roll out the cakes.
Prepare your work surface and rolling pin by dusting them with flour. Then roll each ball in turn into a flat and fairly thin cake. After you roll out the first cake, prick it over the entire area with a fork.
When all the cakes are rolled out, only then proceed to the next step.
We bake the cakes.
Each cake needs to be fried on both sides in a dry frying pan (dry, that is, without adding any oil at all).
For the best result, you first need to heat the pan well, then lay out the dough and, when it bubbles and is covered with a crispy crust on one side, turn it over with the raw side down.
Usually it takes 1.5-2 minutes to fry one cake, so this process is very fast, and if you decide that you will have time to roll out the next portion of dough while the previous one is being prepared, then you are very mistaken.
Trim the cakes.
After frying, each cake needs to be made more carefully, cutting off uneven edges. This can be done using plates of different diameters or pre-prepared templates.
Important: do not throw in dough scraps, firstly, they are also tasty, and, secondly, we will need them later.
As a result, you will end up with several cakes of different diameters, thanks to which your turtle’s shell will turn out to be the desired rounded shape.
Preparing the kiwi.
When both the cakes and the custard are ready, all that remains is to peel the kiwi and cut each fruit into thin circles or ovals (that is, the kiwi can be cut either lengthwise or crosswise).
Important: it is better to take hard fruits, because softer ones simply cannot be cut thinly.
Assembling the Emerald Turtle cake.
And finally we come to the most interesting part, assembling the cake. To do this, take a suitable flat dish and place the first large cake on it, and then pour custard over it.
Using a tablespoon, spread the cream over the entire area of the cake.
Then carefully lay out thin slices of kiwi
Coat them with cream again on top and place a new cake layer.
Continue in the same spirit, successively reducing the size of the cakes so that the smallest is at the very top.
In order to smooth out the corners, take the trimmings of the cakes and place them in those places where you see fit. Then cover the top of the cake with the remaining custard. This way you will get a hemisphere.
Use the remaining kiwi pieces to make a shell for the turtle. Thin slices of fruit slide well, so it’s better to put them on top and place thicker ones at the bottom.
When the shell is ready, cut out the muzzle, paws and tail from a whole kiwi, place them on a saucer in the places designated for these turtle body parts, and then let the cake sit for a little while so that the cakes absorb some of the cream.
Serve the Emerald Turtle cake.
After half an hour, the “Emerald Turtle” cake is ready and you can invite everyone to have tea.
The cakes turn out somewhat similar to cookies, and the cream goes incredibly well with them. Kiwis add some sourness and therefore the cake turns out moderately sweet and not at all cloying. So all this beauty not only looks good on the table, but is also very tasty, be sure to try it.
Bon appetit!
Tips for the recipe:
– You can divide the dough into 8 equal parts, fry the cakes, and after that cut them, making each next one 1-1.5 centimeters smaller.
– You can choose any cream for coating the cakes, for example sour cream or use whipped cream with sugar.
– This recipe can become the basis for your culinary creativity, because in its likeness you can make not only a turtle, but also a soccer ball, for example, or just a hemispherical cake decorated with the fruits that you like best.
The Emerald Turtle cake is prepared very quickly. This is a great option if you don’t have an oven, but you really want to cook something tasty and unusual. It can be decorated very beautifully and served at the festive table, I assure you, the guests will be delighted!
Products:
For the test:
1. Condensed milk - 1 can
2. Wheat flour - 450 gr
3. Chicken eggs - 1 piece
4. Baking soda - 1 teaspoon
5. Table vinegar - 1/6 teaspoon
For the custard:
1. Milk 500 ml
2. Chicken eggs 2 pcs.
3. Sugar 200 gr
4. Wheat flour 2 tbsp. spoons
5. Vanilla sugar 1 sachet
6. Butter 220 g
For decoration:
1. Kiwi 10–13 pcs.
How to make the Emerald Turtle cake:
Step-by-step recipe with photos.
Preparing the cream.
Let's start preparing the cake by making the custard. If you've never made it before, now is the time to try it. After all, this is not at all difficult to do, and yet such cream is often used not only for soaking cakes, but also for filling eclairs and generally goes well with various pastries.
First, break the chicken eggs and use a whisk to mix them with the milk.
Then add vanilla and regular sugar. Shake everything thoroughly again with a whisk. Lastly, pour the wheat flour into the cream and put everything on the fire.
Cook the cream over medium heat, stirring all the time until it thickens, in this case about 15-25 minutes. In any case, you will feel when the custard needs to be removed from the stove.
Let the custard cool slightly and then melt the butter in it, stirring until the mixture becomes smooth again. Close the saucepan with the finished cream with a lid and set it aside for now.
Prepare the dough.
In a deep plate, mix the chicken egg and condensed milk. Separately, extinguish the baking soda with vinegar, and then add it to a common plate. Now all that remains is to gradually add wheat flour and knead the dough. First with a whisk, and then with your hands. The dough will end up pleasant to the touch, soft and very elastic.
Important: you may need a little more flour, so, as they say, be guided by the situation.
Divide the finished dough into 10-12 balls of different sizes. The easiest way to do this is to first divide the dough in half. Make 4-5 larger balls from one half, and pinch off about 1/3 of the other half and roll 3-4 small balls from it; the remaining dough will make about 3-4 medium-sized balls.
Roll out the cakes.
Prepare your work surface and rolling pin by dusting them with flour. Then roll each ball in turn into a flat and fairly thin cake. After you roll out the first cake, prick it over the entire area with a fork.
When all the cakes are rolled out, only then proceed to the next step.
We bake the cakes.
Each cake needs to be fried on both sides in a dry frying pan (dry, that is, without adding any oil at all).
For the best result, you first need to heat the pan well, then lay out the dough and, when it bubbles and is covered with a crispy crust on one side, turn it over with the raw side down.
Usually it takes 1.5-2 minutes to fry one cake, so this process is very fast, and if you decide that you will have time to roll out the next portion of dough while the previous one is being prepared, then you are very mistaken.
Trim the cakes.
After frying, each cake needs to be made more carefully, cutting off uneven edges. This can be done using plates of different diameters or pre-prepared templates.
Important: do not throw in dough scraps, firstly, they are also tasty, and, secondly, we will need them later.
As a result, you will end up with several cakes of different diameters, thanks to which your turtle’s shell will turn out to be the desired rounded shape.
Preparing the kiwi.
When both the cakes and the custard are ready, all that remains is to peel the kiwi and cut each fruit into thin circles or ovals (that is, the kiwi can be cut either lengthwise or crosswise).
Important: it is better to take hard fruits, because softer ones simply cannot be cut thinly.
Assembling the Emerald Turtle cake.
And finally we come to the most interesting part, assembling the cake. To do this, take a suitable flat dish and place the first large cake on it, and then pour custard over it.
Using a tablespoon, spread the cream over the entire area of the cake.
Then carefully lay out thin slices of kiwi
Coat them with cream again on top and place a new cake layer.
Continue in the same spirit, successively reducing the size of the cakes so that the smallest is at the very top.
In order to smooth out the corners, take the trimmings of the cakes and place them in those places where you see fit. Then cover the top of the cake with the remaining custard. This way you will get a hemisphere.
Use the remaining kiwi pieces to make a shell for the turtle. Thin slices of fruit slide well, so it’s better to put them on top and place thicker ones at the bottom.
When the shell is ready, cut out the muzzle, paws and tail from a whole kiwi, place them on a saucer in the places designated for these turtle body parts, and then let the cake sit for a little while so that the cakes absorb some of the cream.
Serve the Emerald Turtle cake.
After half an hour, the “Emerald Turtle” cake is ready and you can invite everyone to have tea.
The cakes turn out somewhat similar to cookies, and the cream goes incredibly well with them. Kiwis add some sourness and therefore the cake turns out moderately sweet and not at all cloying. So all this beauty not only looks good on the table, but is also very tasty, be sure to try it.
Bon appetit!
Tips for the recipe:
– You can divide the dough into 8 equal parts, fry the cakes, and after that cut them, making each next one 1-1.5 centimeters smaller.
– You can choose any cream for coating the cakes, for example sour cream or use whipped cream with sugar.
– This recipe can become the basis for your culinary creativity, because in its likeness you can make not only a turtle, but also a soccer ball, for example, or just a hemispherical cake decorated with the fruits that you like best.
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 they first began to grow fruit.
Cultivated plant in New Zealand were introduced 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 baking soda(you will need to extinguish 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
shallow 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 well.
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 layer on the base (plate, tray or) and grease it with cream.
Place kiwi rings or ovals on the greased cake layer. Cover everything with a second cake, and also grease with cream and place the kiwi.
One of the most beloved and famous recipes of the Soviet homemade baked goods There was a 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.
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