Albina
Kiwis can taste bitter. I once made a turtle cake, and I put a lot of kiwi there. And some apparently gave a bitterness.
Olga VB
Apples are normal, only you need to take not tough and juicy and cut not very large, they will be really softer.
And if you close them quickly with cream, then they will not darken.
Chamomile
And when you crumble apples, they need to be put in acidified water. You can acidify with citric acid, vinegar, lemon. Then the apples will not darken.
Olga VB
Thank you, namesake, I just wanted to finish writing ...
vesennyaya
Thank you all very much! I love our forum, HP is the best
Elya_lug
vesennyaya, I lay the apples, do not darken. Of course, peel the oranges from the films and cut them, put the tangerines in slices.
vesennyaya
Elya_lug, thanks! Girls, how much fruit do you use? I see that many of the cells are completely filled during assembly, last time it took me 2 bananas, a jar of peaches and pineapples, but the cells were not completely filled with fruit. I'm also afraid that the cake is not very wet from the fruit. Is there a middle ground?
vesennyaya
I used to cook for myself on March 8
Tropicanka cake
Tropicanka cake
Elya_lug
vesennyaya, Olya, each fruit to your taste. For example, I have 1-2 apples, a pear, an orange, 1-2 bananas, a couple of tangerines. The layer is thick, I just sprinkle it, I don't aim at every cell. And I like sour cream + cottage cheese with cream. It turns out not wet, but juicy
vesennyaya
Quote: Elya_lug

vesennyaya, Olya, each fruit to your taste. For example, I have 1-2 apples, a pear, an orange, 1-2 bananas, a couple of tangerines. The layer is thick, I just sprinkle it, I don't aim at every cell. And I like sour cream + cottage cheese with cream. It turns out not wet, but juicy
How about sour cream cheese? What is this cream?
Elya_lug
vesennyaya, I just knock down 25% sour cream, add and mix the curd mass with sugar. 1: 1. The cream is thick, does not spread. I put the cream on the mesh, sprinkle fruits, mesh, cream, etc.
vesennyaya
Prepared, thank you all for your help))Tropicanka cake
Marina111
I have never made anything custard: no dough, no cream. And can you mix eggs into the dough with a mixer?
Leka_s
Marina111, you can, that's exactly what I'm doing
Elya_lug
Marina111, you can, it will be faster and more convenient. But the rule is the same: stir in the eggs one at a time.
Olka I
Quote: Marina111
And can you mix eggs into the dough with a mixer?
I intervened with a submersible blender and tried to mix eggs into the dough in the combine
Albina
Quote: Marina111
And can you mix eggs into the dough with a mixer?
Here is an educational video
TatianaSa
The video is beautiful, but picking the hole with your fingernail
Marina111
Thank you for the video!
Sweetsnau
Genius girls, tell me pzhl, is it possible to put protein-custard as decoration on the custard in this cake? Thank you
AnnaCha
Hi girls! Do you think it is possible for me to make dough at night while looking at it, and tomorrow bake cakes from it? nothing should happen to him overnight if it is in the fridge?
prona
It shouldn't. I somehow had the dough left and finished the next day. Everything rose, I did not notice the difference.
Elena1705
did !!! Delicious! In the morning I gave it to my mother (it’s her birthday), so after half an hour she called and said that the cake would obviously not wait for us until evening. The children said, "It's a bit of a crush, mom has gone" (my son is 3 years old), thank you so much for the recipe, in the evening I will send a photo report
Elena1705
Tropicanka cake
that's such a beauty
Elena1705
Girls! Help, for the umpteenth time, is it possible to make a "tropican" in the form of a house from a calibrated bar? my husband has 4.05 d. I want to make a type of "dreams come true" but I'm even afraid ... thank you very much in advance
Elya_lug
Elena1705, and what does it mean "in the form of a house made of calibrated timber?" House-shaped cake? You can, only first you need to think about what to decorate, that is, what the beams will be made of. How do they even look?
Ekaterina2
Elena1705oh! even breathing stopped .... I saw your cake.
Leka_s
Elya, here is a house made of calibrated timber


Elya_lug
Leka_s, thank you, now it's clear!
Elena1705, then first you make a drawing on paper, decide on the number of portions, at least two. You bake, you collect. You level the sides with "potatoes" or waffle sheets, coat them with chocolate cream, draw bars, glue the windows. Here you will have to tinker with the roof, wafer sheets can help out again.
Elena1705
Ekaterina2thank you
Elena1705
Elya_lug, ahh I forgot about waffle sheets ah ... Leka_s, thanks for the photo, I went to create ...
Ljna
thank you very much for the recipe!
baked a cake, delicious! I got 6 cakes with a diameter of 25cm. decorated with MB
I will show the cut, the cake was 2-tiered, but I will not show the top
Tropicanka cake
Scops owl
The cake is extraordinary. Delicious, light. Didn't leave anyone indifferent. Thank you
Tropicanka cake
jan4ik-70
Ljna, More details, please! What do you mean "led"? The daughter was going to bake a 2-tier cake for her wedding. Nizhniy Tropikanka, upper - vanilla sponge cake on boiling water. Cover with mastic. What are the pitfalls?
The first time I will do a 2-tiered
Elya_lug
jan4ik-70, collect the cake in a mold, then put a little oppression to make the cake dense. Then nothing will happen to him.
jan4ik-70
Elya_lug, Thank you! What do you think, without tubes and a substrate under the upper cake will it withstand, will not bend? Or is it better to play it safe? I chose this cake in the hope that it would be dense enough. Somehow, the tubes inside are not familiar ...
Ljna
jan4ik-70, I was let down that I cooled a little, because the next day, I grabbed very well, you will succeed, do not worry
jan4ik-70
Ljna, Thank you!
Elya_lug
jan4ik-70if transported, it is better with tubes. And if at home, then it is possible without, and the substrate is desirable.
jan4ik-70
Aunt Basia, I want to thank you for the recipe for my favorite cake! Several years ago, in one of the supermarkets near my house there was a confectionery department from "Fantasy". I often bought the Tropicanka. The supermarket closed and my family was left without delicious pastries. I had to learn how to bake myself. Then my daughter got married. It was inconvenient to buy a cake in front of the matchmakers, I had already treated them to my "masterpieces" a couple of times. I went to the Bread Maker and saw ..... dear mom .... I couldn't pass by! This is what you need! Light, tasty, easy to prepare. I made up my mind. The cake weighed about 9.5 kg. Made 2 servings of Tropicanka and 2 servings of Vanilla on boiling water. 3 servings of Modified Custard Cream and whipped cream with powder for the top tier + a biscuit for potatoes for leveling. Pressed, strengthened with tubes. There were not many guests, about 20 people. But, the cake sold out in 15 minutes. The daughter did not have time to cut. The tropicanca turned out to be quite dense, it was not even necessary to strengthen it. But, God preserves the careful, the weight is still not small. From 2 portions without mastic it turned out to be 4.5 kg, with a diameter of 30 cm, although initially I made a 26 cm lattice. Broken, I don’t understand. I made ruches and roses for the first time and was in a hurry. so not neatly turned out. There was no time to redo. And I forgot to take a picture of the cut

More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&action=post2[imgTropicanka cake]
Scops owl
Jan, pretty girl. And you won't say that I did the first time with roses with ruffles
lessik
Yesterday I did it, today I tried it. Delicious! Freshly! Easy! Very summer! really tropicana

Tropicanka cake Tropicanka cake
.
JuliAnna81
Girls, urgently, help !!
The dough was made for 4 eggs, the consistency of the dough is like sour cream. I baked the first cake (baked for 25 minutes), but he doesn't want to lag behind the parchment at all !!!! And he didn't really get up. It tastes good (cuttings), but it is not realistic to remove from the sheet. What is the reason? The remaining dough is waiting for your support !!!
Antonovka
JuliAnna81,
Possibly bad paper? Have you baked on it before?
JuliAnna81
Yes, the eclairs baked, they also pestered a little, but they are small and I managed to pick them out. And here it does not work out that way. We need a whole cake! Good firm paper, not cheap. Now I loaded the 2nd cake on a silicone mat. I'll see what happens ...I really want to bake this particular cake, my daughter's trying to do it!
thrill
JuliAnna81, Julia, I'm baking without paper. And in the pastry shop when I worked about paper and did not hear.
The sheets were simply fried in the oven (for eclairs, if there were any traces of baking) and cleaned with a brush.

I grease the leaf with a little margarine and wipe it well with a napkin. A barely noticeable trace of fat remains.
They themselves fly off the sheet after baking)
JuliAnna81
thrill, Love, thank you very much. The circulation brought changes to the future. And now everything worked out for me on a silicate rug
Leka_s
Yulia, I somehow, too, the paper was sticking to the cake, I turned it over and ironed the paper with a damp cloth, carefully removed all the paper with the top
JuliAnna81
Leka_s, thanks for the advice. I think it will come in handy in the future!) Where I can’t use a silicone mat. Because, I realized how great it turns out to bake this dough on it! Why haven't I used it before ?! Generally fabulous! well, I save paper))
Leka_s
Yulia, I bake round cakes on the rug, but square / rectangular on paper, because I can't draw the contours on the rug

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