Swan Lake cake

: girl_dance: I beat him. I liked the cream in general. By the way, I'm still baking a biscuit (not thought). Now I will have two cakes. I made more cream. Interestingly, the waffles won't sour from the cream ... I'll come tomorrow. Happy holidays.

Girls, my eyes are full of holes, I have not found anywhere about the weight ... Tell me, how much is the weight of the finished cake?

[Qween]

Qween, I, like many, have a question about the consistency of the dough. What should it be? I got a thick, viscous. I put it in the middle of the mold and, with some effort, spread it over the entire mold with a spoon.

Girls who are interested in the weight of the finished cake. I have a diameter of 26 cm, a height of 6 cm, a weight of 1.9 kg. Truth forgot to weigh after assembly. This is the weight after leveling with the ganache. But I have a little ganache + I initially cut off the "tubercle" from the chocolate crust for the crumb (still left).

[yalexandrina]

yalexandrina, Thank you!!!

Hello, I still want to try this cake, I did it like that, but the cake did not work out, it was very thick, maybe it was necessary to add more milk, and if replaced with SHNK, it will be very different from the recipe !!!?

[wave]

wave, I replace it with SHNK or for chocolate cakes with kefir from Cilia, I like it more.

Elya, thanks !!

Good evening!!
And I am with this cake today
to say that it is huge is to say nothing.
I made chocolate dough one third less. Baked in a slow cooker, 40 minutes was enough. But he waved very very straight
I won't pour chocolate, sprinkle with grated
How long will my husband and I eat - I don't know))))))))
We will start tomorrow, on Saturday guests will come, I'm afraid that they will have to try a 3-day cake))))))

and a three-meter jar next to it, to estimate the size of the "disaster"


My dough was also thick, and I added 2-3 tbsp. l. milk

[Gerda1]

Gerda1, and on the third and fourth day the cake will be delicious !!! And if you are afraid that you will not master it all, then you can wrap a part in film and send it to the freezer, and then use it on occasion.

How long had I been going to try to make the Swan Lake cake, but all my hands did not reach, everything stopped at my own, more proven cakes, and I was afraid of this cake, I thought it was very difficult. And finally I made up my mind and did it.
What can I say ... it didn't quite work out the way I wanted ... I don't know what let me down. Or my pens, which are both left-handed ... or something in my products is not right ... or the recipe itself let me down.
I didn't quite make a chocolate cake. And I baked it 2 times. The first time I kneaded it strictly according to the recipe, the dough was not to say very thick (like homemade thick sour cream), I put it to bake in a slow cooker. The baking time was 80 minutes, but the cake turned out to be dull and heavy. Time allowed me, the cake began to bake in advance and I kneaded a second time. I really wanted to bake a second cake according to a different recipe, but still decided to defeat this cake and knead it again the same way, but this time I put it in the oven, deciding that it was the multicooker that was to blame for the first time. But the cake was heavy again. I had to collect from what was.
I baked the cakes with meringue without any problems. It turned out great and I liked the cream.

The photo of the whole cake spun and forgot to do, the top was filled with just melted chocolate.
Here I captured the remaining piece in the morning, here you can see the problem cake.


But all the same, I’ll take Anechka thanks, maybe she will still look at the forum and see her. I liked the very idea of ​​non-waffle cakes in combination with such a cream, but I'll think about the chocolate dough. Maybe I'll use the link at the beginning of the topic that Anya herself gives and try to make this cake with a biscuit from natapit "Christmas bomb"

[Nelya]

Nelya, it's strange that you got such a cake. Look at the previous page - I baked and showed the cut. The cake turned out to be bombastic !!! I baked it for customers several times, it always worked out. A very good recipe! And my chocolate cake turns out to be tall, large-pored, soft. You screwed up something in the food or in the baking technology.

Sveta, well, I said that I have both left handles. Can't compare with the masters
Voscheto I am friends with all biscuits, but here I have not made friends. And what is strange about both times. Here maybe some other trick ... I read the whole topic and not only I got heavy cakes

[Nelya]

Nelya, what kind of baking powder did you use? There is often an ambush.
AND COCOA !!! Low quality cocoa! I burned myself several times on cocoa from ATB (this is generally a terrible horror) and sometimes Mriya. I try to use Dr. Oetker, there are no punctures !!!

Svetik, baking powder I don't remember which one. I just bought it, but I immediately poured the bags into a jar. But what and where I took - I do not remember. Or ATB or Silpo. But definitely not Dr. Otter.
And I have one cocoa. Now I buy only Belarusian Kommunarka.

and I and I made it, delicious, sooooo sweet, I didn't add cocoa, the dough turned out so cool, just then I soaked the cakes with coffee

here he is sweet

Well, I'll show you my cake in a cut)))
On the third day, the guests finished the remaining quarter ... everyone liked it very much
But purely for myself I will make a half portion

[nila]

nila, maybe it's the flour?

and my cake didn't work out. Dull and heavy. Baking powder Dr. Otter, alkalized cocoa Callebaut. Flour Makfa. Hands also seem to grow from the right place ...
But it didn't work out ... now I'm baking VNK with cocoa for replacement.

Flour Makfa

Girls, do not take this MacFoo, byaka still that ...
Now there is a lot of flour of much better quality, Belyaevskaya is very good, Aleika has become worse, but also better than Makfa.

[Olga]

Olga, each region has its own Makfa flour producer. We in Ukraine also have a Makfa of Ukrainian production. Great flour!

[svetta]

svetta, in Russia one as far as I know

Girls, do not take this MacFoo, byaka still that ...
Now there is a lot of flour of much better quality, Belyaevskaya is very good, Aleika has become worse, but also better than Makfa.

I don't know, I didn't notice anything bad in her. I tried a lot, I stopped at it. And I bake biscuits and cupcakes on it. And the ciabatta is also only on it. There were no complaints.
And such, as you wrote, we do not have))).

[Olga]

Olga, there is only one Makfa trademark, but the concern includes several enterprises across the country that produce flour under this TM (including). Therefore, flour of one TM may differ in quality. Although it shouldn't be.
🔗Makfa

In general, you need to watch that the protein content in flour is at least 12.0 g per 100 g. Belyaevskaya is just 12.

[Olga]

Olgadear, Belyaevskaya flour is sold far from all over Russia. Rather, it is your local manufacturer, few people know him.
In our Ukraine, unfortunately, on all brands of flour, regardless of its manufacturer, the values ​​from GOST are simply rewritten. And the flour is all different, although the inscriptions are the same.

Producer Altai Territory, our wheat does not grow.
As for the rewritten values ​​- I disagree, I always go to the markets and shops and pay attention to the composition, it is different for everyone.
I did not just spread the discussions here, I got burned on the Mkkfe, it was the biscuits that turned out to be cool, I don't buy any more.
By the way, yesterday another lake was baked by the order of my mother, tomorrow I will meet with friends, they will probably praise me!

[Olga]

Olga, we have the same thing written on ALL wheat flour. Until I have yet come across other meanings. Therefore, I think that most likely they are writing GOST, but I cannot check.
And Makfa is our very good flour, expensive.

Did you only make butter cream in this cake? If you make sour cream with boiled condensed milk, will the meringue get wet?

[Qween]

Producer Altai Territory, our wheat does not grow.

Come on...
In Altai, even spelled is grown. And this is one of the best wheat.

I really like Makfa. One of my three favorite manufacturers. And I only take semolina, generally Makfovskaya. T.
Sorry for off.

Qween, thanks for the recipe !!! I'll bookmark it. I will bake for the New Year holidays.

I would like to know what the diameter of the cakes, from the specified amount of ingredients, are obtained from the author?
I have cakes and a shape of about 25 cm, and the cake turned out to be low, and the meringue and cream were smeared well sooooo thin. I baked in the evening, my head was already not thinking enough, caught on the phrase that the shape should be taken by the diameter of the waffles ... But I should have probably tried to cut them ... Somehow I will try to repeat in a different size, if the household will appreciate the flavor combination tomorrow.

I baked a cake for a holiday, added 1 glass of flour to the biscuit, it turned out to be much softer, tastier, more chocolate.

[valentina13]

valentina13, I have a silicone form of 25 cm, if the cakes protrude slightly beyond the biscuit, I cut it off and that's it.
By the way, this time I made two types of cream, thickening butter, and curd cheese-sah. powder.

I baked a cake for a holiday, added 1 glass of flour to the biscuit, it turned out to be much softer, tastier, more chocolate.

Yes, I was quite satisfied with the consistency of the dough for the chocolate cake, but I did not think of cutting the waffle, and to be honest, I was afraid that it would break. I am more embarrassed that the amount of cream and protein mass for a diameter of 25 cm is clearly not enough, so I asked in what size the author was preparing.

Girls, help !!!
Have you got the idea to make a lake for Charlotte cream?
Do you think it's worth it or not?

[Olga]

Olga, worth it, I did.

I recently made this cake. I did it for the umpteenth time, like there was no ambush. But no, and there is a hole in the old woman. My cakes did not rise. Well, in general, the horror turned out awful.
Firstly, at the exit, a pancake with a height of 3 cm, when cut inside, is knocked down as lumpy as unbaked. Baking powder was taken by Dr. Otter by prescription.
Second, despite Dr. Otter's cocoa, it was gray-brown in color.
Third, it tasted awful.
Since the cake was custom-made, and I had a shaft ahead of me, I baked a new cake.
I took into account the mistakes - I put in 0.3 stack less. flour, baking powder gave 0.5 tsp. more. There was no other cocoa, but there was a pack (per glass) of Hot chocolate by the same Dr. Otcher, poured it in and added 1.5 tbsp. l. cocoa. And lo and behold !, the cake rose, it was soft, dark and of normal taste.
After examining a pack of cocoa, I discovered that the producer of it is Romania. I don’t want to say bad things about Romanians, but they make cocoa g .... The same parsley with baking powder. G.
In short, the cake turned out, the customer is delighted, here is a photo

The cake is gorgeous !! Thanks for the recipe !! I was going to bake it for so long - a couple of years. But everything turned out to be much easier than I thought.
Here is my cutaway

Wow, what an interesting cake. She took everything for herself. I will definitely do it.

What is the weight of the finished cake? Say pzhlsta😁

Add all ingredients by weight, subtract about 15% per pack. And the weight also depends on what you will decorate with.

Thanks for the recipe !!! Delicious cake !!!

I made this cake. We will try tomorrow. I think that it is very tasty (while collecting and trying it). I am a complete ignoramus in jewelry, so I beg your pardon. For the first time I tried some bubble wrap on the sides. Next time, I hope it will be smoother. There is no more strength for mastic, but of course it would be more beautiful.
In general, do not kick

It turned out sooo high. 13 cm

[Svetulechkaaaa]

Svetulechkaaaa ... you gave it away !!!

Well done!

For the first time I tried some bubble wrap on the sides.

Svetul, and details for amateurs ?!

How is this pimple done ?!

[Crochet]

Crochet, along the height of the cake, a strip of pimple film (which everyone loves to burst) is cut off. The length of the strip is enough to wrap the cake.A thin layer of chocolate (150 g of chocolate + 70 g of butter) is evenly applied on one side of the film along the entire length.
We wrap the cake. When the chocolate grabs (my hands reached after 10 minutes), carefully remove the film. All.
I have a video, but on my phone ... I can only send via Watsap ...
And thanks for the praise

[Firefly]

Firefly, Thank you so much !!!

It's unlikely that I've ever been like that subscribe make up my mind, but ... never say never , so I gladly accept the offer:

I have a video, but on my phone ... I can only send via Watsap ...

I wrote to the PM.

An interesting recipe. I took it to the bookmarks. Only I had a question, where, in fact, are the swans ???
Expected to see a cake decorated with swans

The cake is delicious. Made for 6 eggs. Form 23 cm. The cream took 600 g of butter + 2 cans of condensed milk. The sides and top were leveled with cream.