Rina
I have no idea. But I know that many semi-finished cakes can be frozen. I think you can defrost it simply by putting it in the refrigerator.
Yanusya08
Quote: Rina

I have no idea. But I know that many semi-finished cakes can be frozen. I think you can defrost it simply by putting it in the refrigerator.
Here I will try and unsubscribe ... The main thing is that now it would turn out for a portion, otherwise it's already dumb to do ...
danuca
I've baked the cake three times already, half a portion. The third time the bottom turned out to be rubber. Why? Baked in a silicone mold in the oven. Maybe I'm overexposing ... I bake for about 30 minutes, but for half a portion it can be a lot?
Someone bakes in the oven, tell me!
Sonadora
Little, I come to you with a big thank you, even a huge one.

Here's my "chocolate", big and chocolatey:
Chocolate cake on boiling water

To say that the biscuit turned out delicious is to say nothing. Tall, airy, very delicate, not dry. Pure pleasure!
I cut it into 4 cakes, layered it with the simplest cream as possible - condensed milk + butter, poured chocolate icing on top.
The birthday boy and the guests were delighted.
Thank you!!!
Crochet
Sonadora-chka
Yes, my you are good, well, what a pleasure it is to read such reviews, a direct balm for the showerat ...
And how beautiful your chocolate turned out
!!! Well, you yourself know!

Thank you very much !

danuca
I no longer bake in the oven, I read that they bake in a silicone mold in the microwave, if half a serving. Now I bake in a micr. It turns out wonderful - a lush sponge cake without any plasticine bottoms! I bake half a portion almost every day (and I tried to bake it on whole grain flour, it works great, now I only bake it on it)), cut it into two parts, coat it with sugar-free berry syrup, and instead of cream, Danissimo curd with chocolate balls (for children diet restrictions, too sweet and fatty is not allowed). Children eat in a day.
OKa
And I once did it in the oven - not at all! In micro - much more airy and, naturally, faster. So - no ovens!
Olka44
Crochet, Thank you!!!
the cake "growled" instantly !!!! I did it longer ...)))
like this: three layers, cream - sour cream, condensed milk, strawberries, sprinkled with grated chocolate on top and tried to "draw" flowers ... oh, when will I start learning to decorate?
baked in the oven ...
🔗 🔗
IRR
Crumb!, I carry grand merci for a simple but delicious recipe. I have prepared, but have not eaten yet, I am waiting for mine
joke! already full of belly, and time, just for the second supper. But, the glaze was not enough for me. Such a puddle of it turned out to be small in a proportion of -2x2x2. something like smeared, in the next. if I don’t get hung up, I’ll do 2 p more. Cream according to your recipe with semolina porridge, delicious, next time I want it again, as the girls did - with sour cream.

Chocolate cake on boiling water Chocolate cake on boiling water- temptation on a platter with a blue border (rummaged through half a servant until I found the entourage of the sovets spill)

shl. forgot ... baked in a pressure cooker, sobsno ... it was a test for her.
matroskin_kot
AAA, then I, I think, you can't hear about cakes ..., And then, they oppress us, they send us to the themes ... Not a rainbow ... Mantra-90-60-90 .. ..
Gasha
What is going on ??? !!! IRR pill on diets and went into the blast !!!
IRR
Quote: matroskin_kot

A .... Mantra-90-60-90 ....
: girl_haha: and that's just zhzhzh face
Zhivchik
Quote: matroskin_kot

AAA, then I, I think, you can't hear about cakes ..., And then, they oppress us, they send us to the themes ... Not a rainbow ... Mantra-90-60-90 .. ..

Give some ... some waist here.

IRR, stunned ...
IRR
okay, I won't
matroskin_kot
IN TERMS OF? I will not ??? (you will stop eating !!!!) If - play the fool - 90-60-90 - okay .... and sooo .... I am nervously ... waist-well .... waist .... my neighbor-in the north-has no waist ... vashsche ...her that little thing "AntiMeter" - the granny called him that, so he was "grown" .... And - she is happy - and now
Crochet
Quote: Olka44

Crochet, Thank you!!!
Olka44
To your health! I am very glad that you liked the cake!

Quote: Olka44

oh, when will I start learning to decorate?
I'm in trouble with that too ...

IRRish, good health! It’s immediately obvious that you have no problems with decoration, how are you a cake?Havelubnichkami, something artistically, beauty Chocolate cake on boiling water...
Magadanka
and here is my chocolate chocolate 6 cm

Chocolate cake on boiling water
but I do not know how to decorate, so do not judge strictly

Chocolate cake on boiling water
IRR
Crochet,: flowers: I understood why the glaze was not enough for me - I have a huge saucepan - 6 liters, respectively, and the diameter maybe forgot that you are in Panasik
MIrinaS
Girls, hello! Who always bakes this biscuit, can you tell me something?
I recently bought a cartoon in Kiev (where I live), for the summer I came to my mother (with a cartoon).
So, in Kiev they baked both chocolate and other biscuits - they rose well, fluffy, delicious. And then the problem (If it rises, then it settles at the bottom (when you cut it - you can see the directly settled layer) or even worse - it rises badly. It already seems to me that there just by chance the biscuits turned out so well (((
The tension in the net is normal, the eggs are the same.

And how to do it right: baking for 85 minutes, then you need it to stand in the multi or pull it out of the multi and let it cool in a saucepan on the table? or just pull out of the saucepan?
Magadanka
by chance it can only turn out well once, is there something wrong with the flour?
MIrinaS
Quote: Magadanka

by chance it can only turn out well once, is there something wrong with the flour?
Yes, I thought the same about flour at first. but there was the most common one.
Rina
MIrinaS I'm guessing flour problems too. I recently bought an unusual brand (which seems to be a good manufacturer) - the flour turned out to be of very poor quality. Somehow I went for pancakes, but the bread turned out to be nasty. And other housewives also complain that at some point the flour became of poor quality.
MIrinaS
Quote: Rina

Marina, I also assume problems with flour. I recently bought an unusual brand (which seems to be a good manufacturer) - the flour turned out to be of very poor quality. Somehow I went for pancakes, but the bread turned out to be nasty. And other housewives also complain that at some point the flour became of poor quality.

from the same flour we bake bread in a bread maker - excellent
Rina
MIrinaSSorry, I just watched that you and I seem to be the namesake of Irina

In any case, you bake from other products. Some of them could have influenced - milk, baking powder, cocoa, flour ... The dough could have a slightly different consistency (for example, I still have not been able to cook the "zebra" as my mother baked, it turns out the "temper "at the bottom of the cake).
Lisss's
MIrinaS, try to bake longer, for 20-30 minutes .. my unbaked dough sagged so much and the strip was wet from below - I also thought about flour at first .. you never know, maybe there are voltage drops in the network ..
MIrinaS
Quote: Rina

MIrinaSSorry, I just watched that you and I seem to be the namesake of Irina
Irina, for sure - namesake. Very nice

Quote: Lisss's

MIrinaS, try to bake longer, for 20-30 minutes .. my unbaked dough sagged so much and the strip was wet from below - I also thought about flour at first .. you never know, maybe there are voltage drops in the network ..
that is, an oven for 110 minutes somewhere?
now baked it again (baked 85min), rose well, but when it stood for 10 minutes with the lid open - a donkey (
and what are the correct actions after the signal? open the lid and let it stand, do not open the lid and let it stand, or take out the saucepan immediately?

.
Rina
I would not touch the cake, but let it cool quietly in a saucepan to strengthen the structure. No matter how much I cooked, I forgot to take it out on time, it once stood on my heating in Panasonic overnight
MIrinaS
Quote: Rina

I would not touch the cake, but let it cool quietly in a saucepan to strengthen the structure.
that is, do not even open the multi lid?
Rina
Yes, I somehow do not pay attention.I open the lid, feel it with my finger so that the top of the cake is already elastic, if sticky, so that the dough no longer stretches behind the finger. But I give the cake to cool slowly. True, it sweats a little, but if you take it out not hot, but at least slightly warm, then this sweat quickly disappears in the air. But the sides remain soft.

By the way, I just thought - I, in general, have deviations from the original recipe.
1. I usually use sour milk, not milk.
2. Due to this, I put only soda, without baking powder.
Maybe this also affects?
MIrinaS
maybe, but I will still try - stubborn me
Svetl @ nka
Quote: Rina


By the way, I just thought - I, in general, have deviations from the original recipe.
1. I usually use sour milk, not milk.
2. Due to this, I put only soda, without baking powder.
Maybe this also affects?

I once had an urgent order for this cake and had to bake it at night. But there was no milk. so I used kefir, but without soda, just baking powder. As for me it turned out even better. than with milk.

And today there was another incident, but different. I made the dough. everything seems to be according to the recipe (but with kefir). I poured it into a mold and put it in the oven (this time I did it in the oven). And maybe I was doing something for 10 minutes, and then I looked at the table, and the baking powder was lying there. and lies to itself. I took the batter out of the oven, poured it back into the bowl and added baking powder (I think it will be). mixed, so in a bowl the dough doubled and did not think it would decrease .. I poured the dough back into the mold and into the oven. I was afraid that I would not run away from the form. but no. Immediately after 5 minutes there was a soda smell (although it was not there), but then it disappeared. And everything went with a bang. Rose well and tasted soda did not taste.

Maybe my grief experience will be useful to someone.
IRR
Quote: Svetl @ nka

today there was another incident, but different.

someone already wrote in this thread that the recipe is indestructible
Svetl @ nka
Quote: IRR

someone already wrote in this thread that the recipe is indestructible

that's for sure. he doesn't care about anything
Elenka
Believe it or not, I failed 2 times in a row, I really don't know what's the matter. Maybe with my hands ...
Crochet
Elenka69
Lenusik, what exactly didn't work out, didn't bake or something?
Elenka
Innochka, he settles inside, like clay becomes.
Only the first time it turned out ok, and then ... it's a shame. It just goes to the trash. Baking in MV 60 + 20 min.
I still want to do it, but I'm afraid I'm very upset.
People with incidents do it. and I'm over him .... can I do it?
Svetl @ nka
Quote: Elenka69

Innochka, he settles inside, like clay becomes.
Only the first time it turned out ok, and then ... it's a shame. It just goes to the trash. Baking in MV 60 + 20 min.
I still want to do it, but I'm afraid I'm very upset.
People with incidents do it. and I'm over him .... can I do it?

and you try it in the oven, it bakes better in the oven.
IRR
Quote: Elenka69


I'm over him .... can I do it?
yeah, yeah, that's exactly what you do, with a spoon, not with a mixer.
Rina
MIrinaS, Irish, by the way, about your question. How do you mix the dough at your mom's?
MIrinaS
Quote: Rina

How do you mix the dough at your mom's?
Irin, I did everything according to the recipe here and there. First I mixed dry ingredients, then added "wet"), and at the end boiling water. All with a spoon.
Svetl @ nka
Quote: MIrinaS

Irin, I did everything according to the recipe here and there. First I mixed dry ingredients, then added "wet"), and at the end boiling water. All with a spoon.

I did it differently with a whisk and spoon and a mixer at the minimum speed and always an excellent result.
IRR
I always add a little more flour than the recipe. It seems to me that the dough is very liquid. Always ... I don’t want to, but my hand stretches itself

shl. I have water chtol thinner than Kroshi
Elenka
Thank you, I'll take everything into account, both about the spoon and about the excess flour. I'll try .... I really want to make such a cake with a cherry.
At least she complained.
Sonadora
Quote: Elenka69

I really want to make such a cake with a cherry.


I also thought to make this cake with cherries, according to the "drunk" principle.Bake a biscuit, cool, cut off the lid, remove the crumb, grind it, mix with cream and cherries (fresh), stuff everything back and cover with icing ... Dream!
Elenka
I also thought to make this cake with cherries, according to the "drunk" principle.
Sonadora, I would not advise doing that, there is some kind of rubberiness in it. Make a biscuit (drier) for a nice drunk cherry. This cake turns out to be quite heavy.
It's up to you, we have a lot of recipes tested by such a Drunken cherry, even me.
Sonadora
Elenka69 , thanks for the advice, I will be smart.
I don't know how rubberiness, I thought about something else.
I don’t even know how to embrace ... "Chocolate", of course, is not fragile, but the walls and bottom are soft, can I make the "box" thin and will not fall apart later.

Elenka
Yes. somehow he is not for this. Do you understand me.
Not for advertising purposes, but for help, I can offer

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14587.0

On the second page, I have just a more successful version from a multicooker. Eh, I love this cake !!!
Kamusik
I also came with a report and a huge thank you for Kroshi!!!

When I found this recipe, I immediately wanted a cartoon - I really love cakes with chocolate cakes, and even seen enough in Temka for all this beauty ...
In short, the dream of an idiot came true, a cartoon at home. Yesterday there was a cake! Everything went with a bang !!!, no failures, no understandings. Here's the process itself
Chocolate cake on boiling water
biscuit cut into 4 cakes
Chocolate cake on boiling water baked perfectly, porous good dough, not sticky
cream made sour cream (from homemade sour cream)
Chocolate cake on boiling water sprinkled with nuts on top and sides
Chocolate cake on boiling water

The cake is a fairy tale !!! And, I forgot to say that I still soaked it with strong coffee with rum.
The most important thing is sooooo fast !!!
Huge respect to the author, you Crochet!!!
Elena Bo
Thanks for the recipe!
Yesterday baked in a cartoon. I came out wonderfully well. Huge. While baking, the whole family walked around and licked their lips. The smell was just crazy. Then they attempted the warm one, but I beat him off. He cooled down overnight and lay in the refrigerator. Soaked and smeared with cream today. In the evening we will try
How I love the multicooker ... We have 32 on the street. It seems even hotter at home. And I baked a cake
Rina
I cook a half portion, bake in the LandLife pressure cooker - twice the "porridge" mode. The cake is perfectly cut into three layers, cream is made from 450 g of sour cream.

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