Cake "Tropicanka"

Again I am grateful for the recipe. What a wonderful cake. Made to a friend for her birthday.


Everyone loved the cake. First of all, getting up from the table, the guests went to the computer so that I could print out the recipe.

Alain !! That's so beautiful!! And what kind of ribbon is so green?

Paper ribbon for binding flowers, but that's how I used it.

The sidewall is more accurate. I made previous cakes with halves of apples, but this is more confusing, although more beautiful.

And what are the apples processed so that they do not darken?

Thick arag jelly, I didn't have gelatin at hand, so I cooked syrup for 200 ml of water + 100 g of sugar + 0.5 tsp. agar. I glazed the cake on top with the same syrup, all the colors were perfectly preserved and the fruit did not flow. Wrongly put it - I dipped the fruit in syrup and immediately laid it out, and then finely chopped all the leftovers and made a fruit jelly salad from the leftover syrup.

Hello! I can't find the recipe for the modified custard cream by the link, for some reason, it's not there, help!

Hello! I can't find a recipe for a modified custard cream by the link, for some reason, it's not there, help!

see under the spoiler

this amount is enough for just 1 serving of eclairs. they can be used to decorate and coat cakes.

2 stacks milk (210ml + 210ml)
2 eggs (120g)
3 tbsp. l. flour (45g)
1 stack. sugar (200g)
250 g butter 82% fat
1 tsp cognac
vanilla essence

3 tbsp. l. flour, 1 stack. mix milk and 2 eggs.

1 stack. combine milk with 1 stack. sugar in a saucepan and bring to a slow boil.

Pour the egg mixture into boiling sugar-milk syrup and bring to a boil, stirring constantly. turn off and, without ceasing stirring, cool to 21C.

Beat butter, add syrup in portions, whisking thoroughly after each addition. aromatize 1 tsp. cognac and a few drops of vanilla essence.

now a photo of the process.

this is the most important tool in the preparation of such a cream Merry

🔗

to combine flour, milk and eggs, we do this:
put all the flour in a small bowl. pour a little (30-40 ml) milk into it
and stir with a broom

🔗

pour in a little more milk (ml 40) and stir until smooth

🔗

now we drive in the eggs, stir, pour in all the milk and stir again until smooth

🔗

all this can be done with a mixer at low speed.

the sugar and milk syrup is boiling. stir it before boiling, so that the sugar does not burn

🔗

pour our egg-milk-flour mixture into it and constantly stirring with a broom, wait for it to boil. Stir thoroughly with a whisk along the bottom so as not to burn. the mixture will begin to thicken and boil, like this

🔗

immediately remove from heat and put in cold water to cool. stir periodically with the same broom. if you decorate the cake with cream through the nozzles, it is better to strain the cream through a fine sieve, from possible burnt and unmixed pieces, so that the nozzles do not clog.

the cooled mixture looks like this

🔗

Whisk butter for 5 minutes in a large bowl
add the cooled mixture to the oil. at the very beginning, you can add a lot, but in the end - carefully, 2 st. l., otherwise the cream may split. oil can be different.

🔗

after adding each portion of the mixture, stir thoroughly so that the cream becomes matte, so that there is no shine from the unmixed mixture
then beat for 5 minutes at high speed - the mass will become thicker and denser, more glossy. at the end of whipping, flavored with cognac and vanilla.

if, during the whipping process, the cream cracked, became grains - take a piece of 50 g of well softened butter (not from the refrigerator, the cold one will not interfere with the cream), throw it into a bowl of cream, and whisk again. the cream will come off again.

when I whip the cream, be sure to keep 50-100 grams of butter on a saucer on the table, just to be in case of need.

if after decorating the cake you still have unused cream, you can store it for 2 days in the refrigerator, or completely freeze it until the next occasion. it is stored in the freezer for several months. put in a plastic bag, wrap tightly (it is better, of course, in a special sealed bag, but I store it in ordinary plastic bags). when you need a cream, we take out their freezers, put them in a bowl and defrost either at room temperature, or in the refrigerator overnight, and then at room temperature. when the cream is at room T, beat it a little. the cream must necessarily warm up to room T, because if the cream is still cool, it will split, be beaten off by grains. do not worry - we wait until it heats up, and beat again. and we get our wonderful cream

see under the spoiler

this amount is enough for just 1 serving of eclairs. they can be used to decorate and coat cakes.

2 stacks milk (210ml + 210ml)
2 eggs (120g)
3 tbsp. l. flour (45g)
1 stack. sugar (200g)
250 g butter 82% fat
1 tsp cognac
vanilla essence

3 tbsp. l. flour, 1 stack. mix milk and 2 eggs.

1 stack. combine milk with 1 stack. sugar in a saucepan and bring to a slow boil.

Pour the egg mixture into boiling sugar-milk syrup and bring to a boil, stirring constantly. turn off and, without ceasing stirring, cool to 21C.

Beat butter, add syrup in portions, whisking thoroughly after each addition. aromatize 1 tsp. cognac and a few drops of vanilla essence.

now a photo of the process.

this is the most important tool in the preparation of such a cream Merry

🔗

to combine flour, milk and eggs, we do this:
put all the flour in a small bowl. pour a little (30-40 ml) milk into it
and stir with a broom

🔗

pour in a little more milk (ml 40) and stir until smooth

🔗

now we drive in the eggs, stir, pour in all the milk and stir again until smooth

🔗

all this can be done with a mixer at low speed.

the sugar and milk syrup is boiling. stir it before boiling, so that the sugar does not burn

🔗

pour our egg-milk-flour mixture into it and constantly stirring with a broom, wait for it to boil. Stir thoroughly with a whisk along the bottom so as not to burn. the mixture will begin to thicken and boil, like this

🔗

immediately remove from heat and put in cold water to cool. stir periodically with the same broom. if you decorate the cake with cream through the nozzles, it is better to strain the cream through a fine sieve, from possible burnt and unmixed pieces, so that the nozzles do not clog.

the cooled mixture looks like this

🔗

Whisk butter for 5 minutes in a large bowl
add the cooled mixture to the oil. at the very beginning, you can add a lot, but in the end - carefully, 2 st. l., otherwise the cream may split. oil can be different.

🔗

after adding each portion of the mixture, stir thoroughly so that the cream becomes matte, so that there is no shine from the unmixed mixture
then beat for 5 minutes at high speed - the mass will become thicker and denser, more glossy. at the end of whipping, flavored with cognac and vanilla.

if, during the whipping process, the cream cracked, became grains - take a piece of 50 g of well softened butter (not from the refrigerator, the cold one will not interfere with the cream), throw it into a bowl of cream, and whisk again. the cream will come off again.

when I whip the cream, be sure to keep 50-100 grams of butter on a saucer on the table, just to be in case of need.

if after decorating the cake you still have unused cream, you can store it for 2 days in the refrigerator, or completely freeze it until the next occasion. it is stored in the freezer for several months. put in a plastic bag, wrap tightly (it is better, of course, in a special sealed bag, but I store it in ordinary plastic bags). when you need a cream, we take out their freezers, put them in a bowl and defrost either at room temperature, or in the refrigerator overnight, and then at room temperature.when the cream is at room T, beat it a little. the cream must necessarily warm up to room T, because if the cream is still cool, it will split, be beaten off by grains. do not worry - we wait until it heats up, and beat again. and we get our wonderful cream

Thank you!

Thank you very much for the recipe, I just fell in love with this cake, so light and airy. Photos of my first cake, subsequent ones were better.

Hello! Thank you very much for such a delicious cake. Delicious, it is poorly said. The cake is amazing, awesome, I had to drive my family away so that the mothers got at least a piece. I will do it more than once.

[Mistress]

On July 10, we had a porcelain wedding and, two months later, decided that this cake would be on the table for sure. I did everything according to the recipe, as expected, except for the cream. Well, for some reason, it was in my head that cream-whipped with sugar sour cream. I bought excellent sour cream. She whipped just gorgeous. Plus, there was a little cream left from the airy sneakers (condensed milk + butter) and I added it. Then, my husband distracted me and the cream was interrupted and began to separate into oil and serum. I remembered the advice Mistress about resuscitation. The resuscitator turned out to be cool from me. Only the cognac forgot to add although the bottle was in front of my eyes. The cream turned out to be not enough, there was not enough for the sides, but there was no time for a new one. Nothing, no one even barked about this. From fruits I have banana, kiwi, gooseberries, apples, raspberries, strawberries and wild strawberries.
In general, many thanks to Svetlana for showing this cake on her website, and Aunt Bese for bringing it to our

The cake is simply magnificent with the combination of the taste of dough, cream and a kaleidoscope of frkuts-berries

[Aunt Besya]

Aunt Besya, I came with great gratitude for the Tropicanka recipe!

How long have I dreamed of making this cake and still could not get myself together, tune,it was scary to start!
But I decided to myself, there is nowhere else to pull, for the anniversary of our wedding I will create it for sure!
And here he is! I succeeded ... and in vain I was afraid: - \ the most difficult thing for me was to build layout cell drawing. And not only because she was blind, but simply could not find an elementary compass and a ruler in the house (this is what it means for a long time there are no schoolchildren in the house). The circle was circled from a silicone mat 25cm in diameter. And then, with the help of her husband's roulette, she would draw.

There are 6 lattices. She put the cake on a sponge cake. The cream made a double portion and it was enough for me a tulle-in-a-tulle for a layer and coating. And then on the sides I mixed it with chopped scraps from a biscuit cake. There was not enough cream to decorate, and I didn't really strive)) I never learned how to work with nozzles ... I tried to plant stars around the edges, it turned out dog mines incomprehensible hillocks ... well, I spat on this business, just laid out the fruit. The fruit was dipped in a slightly diluted lemon jelly before being laid out. And from above she was already pouring it with cake fill.
The cake weighed more than 3.6kg. height is almost 9cm (I added a measure for 2 photos).
Mine go in circles, let's cut it, they don't want to wait for the evening!

Nelya to be stunned !!! Beauty and so neat! Dump head

Alena, well, just dump your head and be careful! Even in the photo you can see how snot hang jelly flowed over the cream ... needs to be removed somehow

Find fault !!! I thought you drew stripes specially for beauty! : crazy: You give out secrets straight! Everything is great!

Girls, is the dough in the cake dry or not? And then I apparently did not right, we have been standing in the refrigerator for a day now, and the smeared sides are all hard, if you try it with your fingernail. The cake is not custom-made, but still it will be my first gift, as from a mother-in-law to a son-in-law in DR. )) I would like to understand that I put the braids in the oven or should it be so?

The dough should be the same as in the Eclair pastries. Fragile enough, so maybe overexposed, this can be corrected with a more liquid cream so that there is something to be absorbed. This cake has enough fruit juice, just stand a little longer and soak.

Ilona, ​​the cream and fruit dough should already become soft during this time. True, if I immediately put it in the refrigerator and the cream froze, then the dough did not have time to soak. If possible, cover with foil. He must soften.

Eh, the trouble is probably that I made the grates very frequent, and the berries were frozen, I drained the juice and added starch, I was afraid that it would flow from under the mastic and apparently here I missed
So I will bake again to win! only next time, and this will be as it is, I'll leave it on the table until tomorrow

Exactly, there is a mistake. Excessive starch. And I put frozen strawberries and cherries straight without defrosting. Gradually thaws in the cake and the juice is absorbed.

Well ... they will now chew crackers, since I don’t get to the DR - I’m working. Though I will not see shame. I also don’t know if the cake arrived intact, my son says that my aunt flew into the box on the street. I hope nothing happened.

[on the street my aunt flew in]

Well ... they will now chew crackers, since I don’t get to the DR - I’m working. Though I will not see the shame. I still don’t know if the cake arrived whole, my son says that it’s in the box on the street my aunt flew in... I hope nothing happened.

Now it certainly won't be a biscuit Most likely a gingerbread

[Aunt Besya]

Aunt Besya, thanks for the original cake recipe !!!
On Tuesday, my son has a birthday, today I bake cakes, as they say, "The first went" ... in the oven

Still, I would like to find a children's decoration, otherwise celebrate 3 years, but I have no cool ideas from fruits, I found only a palm tree made from bananas and tangerines and kiwi (grapes) in the network, but the palm tree definitely belongs to the Tropics

Yesterday I prepared this cake for my first grader. Really lightweight, summer, childish

The design, of course, leaves much to be desired But the taste is magical! And most importantly, a great option to shove fruit into a child



But the cut is very appetizing:

[lizard]

lizard, oh what a bright, joyful cake turned out !!! A young student must give a five plus!

Lydia, what kind of fruit did you choose for the cake? Did you use frozen berries? and I watch the first cake - a biscuit?

Girls, eat for health and feed, pamper your relatives! He is also one of my favorites in my family!

And I won't try with frozen berries. In winter, you will not find fresh, normal ones.

[Pten4ik]

Pten4ik, Thank you

Better on you, okay?

And the cake contains the same fruits as in the photo: a peach, seedless grapes, an orange, and also a banana and cherries - just frozen. The bottom cake is a biscuit, this is from the series "we had it with us" - a biscuit baked and cut into shortcakes lay in the freezer, took out and "spread" it under the cake. And the cakes themselves according to the recipe turned out only 3. And the portion of the cream was enough for me. The only thing I regret is that I did not weigh it. And so everything is super !!!

And so everything is super !!!

I agree completely - the cake is excellent. By far my favorite.
Once again - thanks for the recipe

[Aunt Besya]

Aunt Besya, thanks, we will try tomorrow!

Better on you, okay?

And the cake contains the same fruits as in the photo: a peach, seedless grapes, an orange, and also a banana and cherries - just frozen. The bottom cake is a biscuit, this is from the series "we had it with us" - a biscuit baked and cut into shortcakes lay in the freezer, took out and "spread" it under the cake. And the cakes themselves according to the recipe turned out only 3. And the portion of the cream was enough for me. The only thing I regret is that I did not weigh it. And so everything is super !!!

Yeah thanks! I also have frozen cherries, though a little, but in each piece there should be a piece)))))

I'll come with a report tomorrow

[Aunt Besya]

Aunt Besya-Lenochka, take the report

Delicious cake

[Aunt Besya]

Aunt Besya-Lenochka, take the report
Delicious cake

Alena, such a sunny, wonderful cake. Tell me, is the cream in the recipe, or another? Much like whipped cream.

Alena, such a sunny, wonderful cake. Tell me, is the cream in the recipe, or another? Much like whipped cream.

Thank you! Prescription inside, wet meringue on top

[Leka_s]

Leka_s, beautifully ! I also want a wet meringue!

[Aunt Besya]

Well, I'm with a report


Delicate, tasty, interesting!

I'm not a cake specialist, but it worked out well for the first time! Next time I'll make the cakes thicker and add more sour berries. This time, the cake turned out to be very tender and calmly sweet, and judging by the name and personal desire, there should be a riot of taste

I say with confidence that I will repeat the cake many times! Thank you very much Aunt Besya!

Well, girls, what a fine fellow you are! Very beautiful base cakes are so even !!

Lenochka, and I want to say thank you for this yummy, though I made a cake last summer in DR, my son, but today they ordered a cake with fruit, it is obligatory, the very first thing that came to mind - Tropikanka We agreed and I am incredibly happy, so soon I will report back, and this is my first Tropicana with an unsuccessful design in the form of a barrel, but we ate everything before the last egg

To your health !!!

Aunt Besechka !!! Thank you!!! Baked, already cut. Yummy!!!!
Happy Holidays !!! Happy New Year!!!

Helen, I put the recipe in the bookmarks a long time ago, but I just saw it today. And I can't see enough - I want to bake it, but so far it's almost whole with NG! I will definitely bake it. I tried to repeat it myself, laid out thin sticks, but this is still a super idea !!!
Thank you so much!

I came with a report and gratitude! Aunt Basia thanks for the recipe!
I baked 1.5 portions, it turned out 6 cakes with a diameter of 26 cm, I used 5, I gave one to the child as an edible steering wheel. Fruits - banana, oranges, canned pineapples, kiwi, frozen cherries and blueberries. I did not draw a stencil, I squeezed the dough immediately onto a silicone mat, there are marking circles of different diameters. I made the cells in the first cake a little large, so it turned out to be an excellent steering wheel. The first biscuit-cake of two eggs. Everyone loved it!
Do not judge strictly with fruits for the first time.

Happy New Year, dear girls !! May the year be as successful as this recipe !!

I made this cake for work. The first reaction - why do we need a cake? Yes, after such a snack and everything else, who will eat it? And the cake is huge, there will be 3-3.5 kilograms. Ha, twice. I knew that this particular recipe, but after the feast, would go with a bang. They ate every bite, and asked for more.

Thanks again for the great recipe.

By the way, the New Year's cake has already been eaten, now I am baking cakes for Tropikanka

How many fruits are nada? Approximately: santa: What is the weight of a cake per serving?

Oops ... I didn't weigh without mastic. Yes, and not everything that was baked into the cake was included (there was still on the plate. And I don't remember how many portions I took either, it seems 2. And the cake turned out to be about 6 kg (with mastic and what is on the plate). Fruits are many small ones, because . you need to put everything in each cell. Maybe someone who writes down every step, will tell you? A cake of heavy weight.

[geisika]

geisika... how many fruits I will not say, always by eye, to close all the nets, custard or sour cream, or sour cream and curd. It turns out in the region of 3 kg (without decoration)

And I came with a report) the cake is great! I adore eclairs, but here is a choux pastry cake - well, just a song! when I throw over the pictures, I will show the cut, although the photo was not very good, but the taste is a bomb! so tender, with a sour fruity, it melted right in my mouth))) I ate two hefty pieces without looking))) I made creamy cream, and fruits, bananas, pineapples, oranges and raspberries. Top and bottom - biscuit cakes (lay in the freezer, decided to use) Pekla just like that, for no reason, went to visit him. I liked everyone, without exception, even those who don't eat cakes at all)

So I made this cake. The husband said that he did not expect the cake to be so delicious. Did everything as in the recipe. Fruit left 2 bananas, 2 tangerines, a can of pineapples (340 g), 100 g of strawberries, 2 kiwi, 200 grams of cherries, I will not say for sure. I made 2 cakes, for 2 houses for half a portion, the cake is light, I wanted to eat more))))) In this photo, a cake that was made by a kuma who is breastfeeding, so half of the cake is only bananas and pineapples, she even liked it, I there was not enough sourness, but the part where for normal))) people are sooooo delicious)))))

Girls, please tell me, I've been looking at this cake for so long.Can you replace sugar in the cream with honey, for example (in this case, how much honey to take), or fructose? I want to make a friend, she has diabetes in the initial stage, she excluded sugar, and loves sweets Thanks in advance

Why not? It is easy for fructose, but honey, if not very tasteful, like buckwheat, is also not bad, but again, the aftertaste may remain, or the cream may be mixed with honey for a sample and tasted as it tastes. And the quantity, and the taste, so that it was sweet, if the fruit is sour and vice versa, is not very sweet, if the fruit is rich in taste.