The amazing Curly Pinscher cake is very original, tender and tasty, so it’s hard to tear yourself away from it. It can not be compared with store-bought desserts, as it is considered one of the easiest and most delicious cakes that you can cook. An important advantage of the cake is that it always turns out the first time. This recipe is quite old, so every hostess should have it. However, it is rarely baked, which is very strange and incomprehensible. There are many variations of Pincher's cake, but without fail with sour cream.

Cake features

Digging through an old recipe book, you can probably find a step-by-step Curly Pinscher cake recipe. When most food was in short supply, the ingredients for the legendary Curly Pinscher cake could be found in every home. That is why, making Curly Pinscher with Cherry is as easy as shelling pears even now. As for the Pincher cake, the cooking recipe is very simple, and most importantly, the chocolate cake is baked very quickly. As for the preparation of the cream, it is made with condensed milk and sour cream, so it turns out incredibly tasty.

Before you learn how to make a cake at home using a step-by-step pinscher cake recipe with photos and videos, you should understand its interesting name. As for the name of the Curly Pinscher cake, it did not come from the Doberman Pinscher dog breed, but from an English surname, quite famous. The English family was in the culinary business, probably one of them came up with the recipe for the legendary Curly Pinscher cake. Of particular interest to everyone is the unique and extremely original design of the Curly Pinscher cake. It is important to note that dessert can cause a storm of positive emotions and delight.

Regarding the Pincher cake with cherries, we can say that it is considered a very nutritious, satisfying and incredibly tasty dessert. If you cut off a small piece of cake for tea, you will forget about the feeling of hunger for a long time. In addition, you will get real pleasure and enjoyment.

Cooking Pincher dessert in a slow cooker is much easier than in a conventional oven. This is due to the fact that the cake turns out to be more porous, airy, and a minimum of effort is required from you. However, you can cook however you like.

Technology and recipe

Cooking a curly cake is very simple, just use an authentic and competent recipe, which is accompanied by photographs of the culinary process. Such a dessert reminds of childhood, so you should definitely cook it. The recipe with a photo is great for any occasion: holidays or weekdays. Be sure to learn how to make a cake, as it is very simple, affordable and very tasty.

The process of making Pincher cake consists of several important steps. First you need to make the dough, bake the cakes. After that, you can start preparing a delicious, delicate cream and glaze. The most interesting part in the recipe is the assembly of the cake. To diversify the taste, any dried fruits and nuts can be added to the dessert filling.

The finished dessert will surprise not only with its taste and non-standard name, but also with its stunning appearance and design. Despite the fact that you need to tinker a little with cooking, the final result can please absolutely everyone. The total cooking time is about two hours.

Dough Ingredients:

• sugar - 180 grams;
• chicken eggs - 2 pcs.;
• flour - 2 cups;
• sour cream - 1 tbsp.;
• condensed milk - ½ cans;
• baking soda - 1 teaspoon;
• cocoa powder - 3-4 tbsp. spoons.

Cream products:

• condensed milk - ½ cans;
• sugar - 1 cup;
• sour cream (fat content 20%) - 200 milliliters;
• cherries, nuts - 1 glass each.

Glaze Ingredients:

• butter - 50 grams;
• sugar - 4 tablespoons;
• milk - 5 tbsp. spoons;
• cocoa - 5 tbsp. spoons or chocolate - 50 grams.

Cooking algorithm:

Beat eggs into a saucepan or bowl, then you can add the required amount of sugar. Beat thoroughly with a mixer, after which it is worth adding condensed milk, stirring continuously. The result should be a uniform and beautiful composition. Add sour cream, stir again.

The next step is to sow the flour using a sieve. This manipulation is extremely important, as it will enrich the flour with a sufficient amount of oxygen, which will allow you to get a tasty and airy cake. Extinguish the soda, add everything to the liquid mass, beat with a mixer.

The resulting dough should be divided into 2 parts. One should contain 1/3 of the entire mixture, and the second - ¾. The part with less dough goes into the oven. The result is a white cake.

Then you should add cocoa powder to the second part, mix thoroughly and bake the cake.

To prepare the cream, it is enough to beat fresh sour cream with condensed milk and sugar. To do this, it is better to use a mixer, so the cream will turn out much softer, more airy.

The next step is the preparation of chocolate icing. In a bowl, combine sugar, cocoa powder or chocolate, milk, sour cream, mix thoroughly. Send to the stove on a small fire, continue to stir until all particles are dissolved. Remove from stove, add oil.

Assembling the cake: lay the white cake on a dish, generously grease with the finished cream. Arrange cherries on top, you can add chopped nuts.

As for the chocolate cake, it must be cut into cubes, then dip in sour cream, put half on top of the cherries. Sprinkle generously with nuts and cherries, then repeat the layer again. Do similar layers several times, pour cream.

Then you need a slightly chilled chocolate icing, you need to pour it over the cake and sprinkle with nuts. As you can see, the preparation of such a dessert at home is extremely simple and understandable.

If you find it difficult to cook, then a special video recipe will help you, where everything is described in detail.

Thus, the curly pinscher is a divinely delicious, hearty homemade cake that is easy to prepare. The only thing that needs to be done is to follow the recipe and follow the cooking technology. Enjoy your meal!

Ingredients:

• 4.5 stack. premium flour;
• 4 eggs;
• 4 full stacks. sour cream 20% (2.5 stacks - in the dough, 1.5 stacks - in the cream);
• 780 g of sugar (450 g - in the dough, 250 g - in the cream, 80 g - in the glaze);
• 1 can of condensed milk according to GOST;
• ¼ stack. milk;
• 4 teaspoons (with top) natural cocoa powder;
• 35 g soda baking powder;
• 2.5 st. tablespoons of melted butter;
• 1 sachet of vanillin;
• 180 g of peeled cherries (pitted).

original dessert

The recipe for this wonderful and very simple cake goes back to those distant times when all pinschers probably had curls - it’s hard to think of another explanation for the name. Cake "Curly Pinscher", this is indeed a very funny recipe, uplifting with its very appearance.

In contrast to the classic Curly Pinscher cake recipe, which you will read below, the product can be modified as you like - for example, use light icing instead of dark.

The original Curly Pinscher cake with cherries is just a standard, a base, a standard. No less tasty will be the Curly Pinscher cake with the addition of kiwi slices, or tangerine slices, with halves of ripe strawberries or raspberry scattering.

The Curly Pinscher cake recipe at home involves the use of both fresh and frozen berries, but if you bought a cherry in a store, before adding it to the cake, you need to let it drain and remember to take out the bones. Let it drain a little by putting it in a sieve, you can also use sour cream if it is too liquid. Curly Pinscher cake with sour cream should not spread over the dish, so care should be taken not to leave excess moisture in the ingredients.

The approximate cooking time for the Curly Pinscher cake (photo) is 2 hours 20 minutes, and at the output we get from 12 to 15 serving slices of yummy.

Cooking a cake step by step

Thor "Curly Pinscher" recipe with photos with step-by-step preparation:

1. Separate the egg whites from the yolks and pour the egg whites into the mixing bowl. Beat them at high speed until the volume doubles, then carefully, without settling the foam, add the yolks along the edge of the bowl and continue beating for about a minute;
2. Add 450 g of granulated sugar to the egg mass, all the condensed milk from the jar and, after 3-5 minutes of intensive beating, 1 tbsp. Spoon start laying sour cream. While we put all 2.5 cups of sour cream into the bowl, the biscuit mass will already acquire a creamy consistency, and all the grains of sugar will dissolve well;
3. In a bowl, mix flour with vanilla and baking powder and sift the entire amount of loose mixture directly into the bowl. You can no longer turn on the mixer, and use a spatula for further kneading;
4. Divide the dough between three different bowls. In two of them, add 1.5 teaspoons of cocoa powder and stir until the entire mass is evenly colored;
5. For baking cakes of this type, silicone molds are very convenient, but any will do. The main thing is not to forget to grease them well before spreading the dough;
6. We bake biscuits for the Curly Pinscher cake step by step, one at a time, in an oven preheated to 1900 C. You should get two chocolate and one white base.

While the cakes are baking and cooling, we can prepare the cream.

We combine the sour cream and sugar prepared for this in a dry, clean bowl of a mixer and, at the maximum mode, beat the mass until it becomes a strong homogeneous soufflé. Process time depends on the density of sour cream.

We form our Curly Pinscher cake according to the recipe with cherries. However, as we remember, any berry-fruit filler you like or even thick jam can replace this sour berry.

1. On the first chocolate cake, laid out on a flat cake dish, apply a layer of cream. Gently press the cherries over the entire surface of the cream, trying to use exactly half of all the prepared berries.
2. In the same way, we form the second layer, with a white biscuit and spend all the remaining cherries on it.
3. We break the third cake into pieces with our hands, but do not crumble, namely, we create shapeless pieces of small size.
4. Each piece is then, separately, dipped into the cream and, trying not to press the wet slices, carefully lay out the “slide” on the second biscuit.

Only now you can start making the glaze - if we did it earlier, it would freeze. The Curly Pinscher cake recipe is not so strict and provides for the use of icing for any option that you like, but we offer the simplest way that looks very impressive on the finished product. Milk, 80 g of granulated sugar and the remaining cocoa (1 tablespoon) are combined in a small saucepan and heated, avoiding boiling, until the sugar is completely dissolved;

You need to water the cake with icing from a spoon lightly greased with vegetable oil. We distribute the glaze randomly, creating the appearance of curls, curls.

We hope you didn’t find anything complicated in how to make a Curly Pinscher cake, as in the photo. Our step-by-step Curly Pinscher cake recipe is suitable even for the most novice housewives.

Enjoy your meal!

Dough:

• - 400 g.
• Eggs - 3 pcs.
• Sour cream - 200 gr.
• Sugar - 1 cup
• Baking powder - 2 tsp
• Cocoa - 3 tbsp. spoons

For sour cream:

• Sour cream (any fat content) - 1 l.
• Sugar - 1 cup

For chocolate glaze:

• Cocoa - 4 tbsp. l.
• Sour cream - 4 tbsp. l.
• Butter - 40 gr.
• Sugar - 6 tbsp. l.

Pincher Cake Recipe

• 1 Classic Curly Pinscher cake with condensed milk
• 2 Delicious dessert with cherries
• 3 Cooking with prunes
• 4 Cake "Curly Pinscher" with pineapple
• 5 With bananas
• 6 How to bake a cake based on kefir
• 7 With sour cream
• 8 Recipe for a slow cooker

The most unusual thing about this sour cream cake is its design. The upper layers are made up of unevenly plucked pieces of biscuit glued with cream. Most likely, for this the Curly Pinscher cake got its “dog” name: to pinch (English) - to pinch, and “curly” or “curly” is added for fidelity.

Classic Curly Pinscher cake with condensed milk

Condensed milk is added to both cakes and cream. The dessert is richly sweet and very high-calorie.

Biscuit Ingredients:

• 150 g of sugar;
• three eggs;
• 350 g flour;
• 200 g sour cream;
• 200 ml of condensed milk;
• 10 g of soda;
• 5 g salt;
• 60 g cocoa.

Cooking steps:

1. Beat the eggs: separately proteins with salt and yolks with sugar. Splendor biscuit depends on the quality of the protein foam, it should be thick and dense. Liquid protein should not remain at the bottom of the bowl. A powerful mixer will do the job in 5 - 7 minutes, a hand whisk can also achieve a good result, but much more slowly.
2. Add condensed milk and sour cream to the yolk, mix thoroughly.
3. Combine with proteins. The mixer cannot be used. This is done with a spatula in a circular motion from the bottom up, as if winding the dough on protein flakes. So the lush structure of the foam is completely preserved.
4. Sift flour and baking soda directly into the dough. Some cooks sift the flour three times before using it. Saturated with air and warmed by room heat, the product will help the biscuit rise well.
5. Knead the dough with the same gentle movements from the bottom up.
6. Add cocoa to half of the finished composition. It also needs to be sifted so that bitter “nuggets” of undissolved powder are not found in the cakes.
7. Line the bottom of the mold with parchment paper or grease with oil. The sides do not need to be lubricated so that excess fat does not prevent the biscuit from “growing”.
8. Bake both cakes at 180 ºС for 40 minutes.

While the biscuit is baking and cooling, you can prepare the cream and fudge.

Whip for the cream:

• 200 ml of condensed milk;
• 200 ml of fat sour cream;
• 200 g of powdered sugar.

The process will go more efficiently if the products are well cooled.

For fondant, heat in a water bath until smooth:

• 100 g of powdered sugar;
• 100 ml of milk;
• 80 g cocoa.

Add 50 g of butter to the finished fudge and cool it.

This cake is usually collected on a white cake.

1. Lubricate the bottom cake generously with cream.
2. Pinch the chocolate cake into large pieces. Dipping each in cream, put them in a slide.
3. From above, "Pincher" is coated with the remnants of the cream, without trying to smooth out the uneven relief.
4. Fondant is applied to the cake with thin, chaotically intersecting lines, creating a thick cobweb.

Delicious dessert with cherry

Cake "Curly Pinscher" with cherries is also considered a classic. Cakes are prepared in exactly the same way as in the first recipe. This version differs in cream and icing.

For cream:

• 500 ml farm sour cream;
• 200 g of powdered sugar;
• 200 g cherries;
• 50 g of cognac.

Cherries should be pitted. Fresh, canned or frozen.

1. Roll fresh berries lightly in starch to stop the release of juice. Clean off excess starch.
2. Assembling the cake, alternate layers of biscuit pieces and berries. Most of the cherries will be placed on the bottom cake. Cognac is added by whipping the cream, if desired.

Frozen cherries lose their flavor slightly and release a lot of juice. Therefore, defrosting is carried out in two stages. First - in the refrigerator, then - in the room. So the berries will lose less liquid. Pour cognac over the finished fruits and leave for half an hour so that the cherry is saturated with aroma. Mix berries with cream and finish assembling the cake.

Canned cherries are enough to throw in a colander and let it drain. The sugar added during preservation enhanced the taste of the berries and brought down the sourness, so cognac is not needed. You can mix this cherry with cream or put it between pieces of biscuit.

From the remaining juice, cherry icing is prepared to decorate the cake. You can use it with chocolate or separately.

For glaze:

• 200 ml cherry juice;
• 300 g sugar.

Cook until thickened, cool and spread on the cake.

Cooking with prunes

Cake "Pincher" can be prepared with dried fruits. This is a winter dessert. A successful combination with sour cream is created by prunes, raisins and walnuts.

1. Wash dried fruits thoroughly.
2. Soak dried berries for half an hour in cold boiled water.
3. Drain the liquid and dry the fruits on a napkin.
4. Cut prunes into quarters.
5. Chop the walnut with a knife. Leave a few large pieces for decoration.

Small filling will be unevenly distributed between the pieces of biscuit. Therefore, you need to collect a cake with prunes a little differently.

1. Bake three chocolate cakes.
2. Spread the bottom with cream and sprinkle with a mixture of dried fruits and nuts.
3. Cover with second layer. Repeat the filling layer.
4. Cut the third cake into slices the size of half a matchbox. Dip each slice in cream and make a “curly hat”.
5. Lay out the cooked walnut pieces.

Prunes require a rich chocolate note in the cake, so instead of fudge, they use a glaze of melted dark chocolate and 3: 1 butter.

Cake "Curly Pinscher" with pineapple

Tropical aroma and fresh taste will give the dessert a pineapple filling.

Fresh fruit is lightly poached in syrup so that the pieces become soft and harmonize with the delicate biscuit.

1. Water and sugar 2:1 are heated until the grains dissolve.
2. Pineapple slices are immersed in syrup for 4 to 5 minutes. To use less syrup, you can let the filling in parts in a small bowl.
3. Canned pineapple rings are cut into quarters for the bottom cake and into small pieces in order to shift small pieces of biscuit on the hat with them.

The cake will be more juicy if you add peach or grapes to the pineapple.

with bananas

A special assembly method is used for a cake stuffed with large pieces of fruit. So that the “cap” on the cake does not disperse, the dessert is laid out in a deep bowl, and then turned over onto a serving dish.

1. Line a bowl or salad bowl with cling film.
2. Put the pieces of biscuit, smeared with cream, in a spiral on the sides of the bowl from the bottom to the top edge.
3. Fill the entire volume mixed with pieces of biscuit in cream and soft fruits. It is convenient to use coarsely chopped banana for this. You can add peaches, mangoes, nectarines, apricots, plums and so on. It is important to observe the measure, from a large number of fruits the cake can fall apart.
4. Lightly tamp the filling and brush with cream.
5. Cover with a whole cake, pressing it tightly over the entire surface.
6. Invert the dessert onto a serving platter and garnish with chocolate fudge.

How to bake a cake based on kefir

Picky gourmets may say that kefir-based biscuit is a little tougher than sour cream. However, under a layer of cream, this is not felt at all. At the same time, the calorie content of the dessert, although not by much, but decreases.

Ingredients:

• 200 ml of kefir;
• 200 ml of condensed milk;
• 350 g flour;
• two eggs;
• 200 g of sugar;
• 10 g of soda;
• 5 g salt;
• vanilla extract.

The more acidic the kefir, the better the biscuit will turn out.

1. Whisk the whites.
2. Grind the yolks with sugar.
3. Pour kefir and vanilla extract into them.
4. Carefully combine with proteins.
5. Sift flour and soda into the dough. It is not necessary to extinguish the soda, there is enough lactic acid in the dough for this.
6. From half of the dough, bake a white biscuit.
7. In the other half, add two tablespoons of cocoa and prepare a chocolate cake.
8. Bake at 180 ºС for at least 30-40 minutes.

With sour cream

In order for the cream to soften the cakes well, retain volume and shape, it must be prepared on thick, fatty sour cream. It shouldn't taste too sour.

The easiest recipe:

• 250 g sour cream;
• 100 g of powdered sugar;
• vanilla extract.

You need to whip the cream like cream, immersing the container with chilled sour cream in ice water. With prolonged whipping, the cream becomes liquid. You need to achieve the correct consistency in 5 - 7 minutes.

Sour cream, stabilized with gelatin, will more reliably hold the biscuit together and better protect it from the juicy filling. For a cake with fresh cherries, this is ideal.

Ingredients:

• 250 g sour cream;
• 100 g of powdered sugar;
• vanilla extract;
• 5 g gelatin.

To prepare a solution with gelatin, use only 30 - 40 ml of water.

1. Dilute gelatin according to the instructions, that is, soak, heat until completely dissolved.
2. Cool, but do not wait until the gelatin seizes the film.
3. Beat sour cream, as in the previous case.
4. Pour the gelatin solution into the finished cream in a thin stream, without turning off the mixer.
5. Achieve uniform composition. Cool it down.

Recipe for multicooker

You don’t have to talk much about how to cook a Curly Pinscher cake in a slow cooker. There are no special tricks in this process. The main thing is to correctly use the advantages of an electronic device over an oven. With the help of modern technology, it is easy to create the ideal microclimate for baking biscuits. You can make the cakes more juicy and soft by adding more fat and liquid ingredients to the dough. The biscuit will rise just fine. The entire dough volume can be baked at once.

Ingredients:

• 250 g sour cream;
• 200 g of sugar;
• 200 g of condensed milk;
• 320 g flour;
• three eggs;
• 10 g of soda;
• 5 g salt;
• 50 g cocoa powder.

Combine all ingredients in a blender.

1. Lubricate the multicooker bowl with butter.
2. Pour in half of the batter.
3. In the second half, add cocoa and pour on top.
4. With a fork, without plunging it to the very bottom, you can slightly mix the top layer. Thanks to this, pieces of biscuit on the cut will look very interesting.
5. Set the "Baking" mode for an hour.
6. Divide the cooled biscuit with a thread or a long bread knife into 4 cakes.
7. The bottom one should be white. Cut the remaining cakes into equal cubes and assemble the cake.

"Pincher" always turns out to be successful: the dough is prepared for one or two, and it is simply impossible to spoil its decor.

Sift flour with baking soda and baking powder twice into a bowl.

Beat the eggs with sugar (1 cup) until firm fluffy foam, add mayonnaise and beat well again.

Sift in the cocoa powder. Use only good quality cocoa, then the color of the cake and its taste will be on top.

Mix thoroughly with a whisk so that the cocoa powder is evenly distributed and there are no lumps.

Introduce flour, sifted with baking powder and soda into the resulting chocolate mass, mix thoroughly with a whisk. The dough may seem watery, but that's okay.

Line two molds with a diameter of 18-20 cm with parchment paper. Pour the batter into the prepared molds.

Bake the cakes in the oven at 180 degrees until cooked for about 20 minutes, but it's better to keep an eye on them. The crust should be elastic, but tender.

Remove the cakes from the oven, let stand for about 5-10 minutes in the form, remove the cakes to the wire rack and leave to cool completely.

Meanwhile, prepare the cherries. You can use cherries in syrup (drain the syrup) or frozen berries, like mine. In this case, you need to remove the cherry seeds, if any (you will need about 2 cups of cherries), put the berries in a ladle, add sugar to taste and bring to a boil, boil for about 2-3 minutes. Allow to cool, drain the syrup, but do not pour out.

While the cherries are cooling, cut one cake into two layers, put one on a flat dish - this will be the base, and cut the second into arbitrary cubes. Cut the second cake in the same way.

Pour sour cream into the mixer bowl, add half a glass of sugar and pour in condensed milk. Beat the cream and then taste it for sweetness. If desired, you can add more sugar, especially if the sour cream tastes sour.

Put a few spoons of cream and some cherries on the bottom cake base.

Then a layer of cake cubes, again cream and cherries. If desired, you can add a little cherry syrup to the cake, so the cake will be even more tender. Repeat layers until the end of the cream and cake. The top layer should be cream. It is advisable to let the Pincher cake with cherries stand in the refrigerator so that it soaks and takes shape.