lenchikflor
Thanks, relieved. Otherwise, out of habit, she started baking a couple of days before .., and thoughtful scared.
chiran-n
The questions ripened: what diameter should the attachment be used, when to squeeze out the dough? In mm?
And if you do it with cream? Nobody tried it?
How many fruits by weight? Or is it all on your own?
Vitalinka
Quote: chiran-n

The questions ripened: what diameter should the attachment be used, when to squeeze out the dough? In mm?
And if you do it with cream? Nobody tried it?
How many fruits by weight? Or is it all on your own?

Ira, I used an 8 mm nozzle. I didn't do it with cream, but took the fruits that were at home at that moment. By the number to fill in all the cells.
chiran-n
Thank you!
And I wanted to take 4 millimeters ... Too thin, probably ...
Vitalinka
Quote: chiran-n

Thank you!
And I wanted to take 4 millimeters ... Too thin, probably ...
Well, probably you also need to take into account the fact that the choux dough increases in volume during baking and the size of the cage. It seems to me that 4 mm is not enough, take 6mm.
Aunt Besya
Quote: lenchikflor

Question to the masters. Is it possible to cook the cakes 2 days before the holiday, the day before filling, or will they damp? ... Thanks in advance for the answers
They will not damp, you can safely do it in a few days!
nikanna
I want to say thank you very much for the cake !!! This is something - despite the fact that the cakes did not rise very much, but it was great !!!
Klimola
And I thank you for the cake !!! Very tasty!
Oca
What beautiful cakes everyone has! I probably will never succeed ...
Please explain a couple of points: "Cooking jelly for pouring. I used 2 sachets of Dr. Otker's ready-made jelly, but have previously made my own with fruit juice and agar. In general, there is no difference here."- I didn’t understand what we are talking about, especially about agar. In general, how to make sure that the jelly does not flow down until it hardens? Maybe first make jelly in a large form, put cakes with cream on it, and then turn the frozen structure over?
And the question about the cream ... The only one that I learned how to make is sour cream + condensed milk + coconut flakes (it tastes like rafaello, it goes very well for soaking cacao muffins). All sorts of custards that are in milk burn only like this. I can't "brew" them normally for 30 minutes ... I will definitely read the topic about Confectionery creams! Interested in what kind of cream it is:
Quote: Aprelevna

I remembered that my "Ladies' fingers" with sour cream flew away, not having time to nastoyatstsa ..
I think I will be able to cook it.
Aunt Besya
Wasp!As our Hairpin says (be it a hundred times healthy !!!) - the road will be mastered by the one walking!
Everything will work out, and the creams will turn out better and better from time to time !!! And who did they immediately start to get? Something I have not met those born with a pastry bag in hand ..

And here's what we're talking about .. Jelly Dr. Otter for the lazy, opened the bag, poured it into some water (or into juice0, boil it for a minute and pour it .. And if there is no jelly in the house? And this was discovered at the very last moment .. Then you can make with the same success jelly on yellow, on agar-agar, using the available liquid (juice, syrup) there will be no difference!
And so that the jelly does not flow down. can be made at choice 1. a side of the edge of the cream (leave a little in advance for these purposes) 2. a side of foil (baking, writing paper). I always worry more about the wrong thing. so that it does not flow, but so that it does not freeze too quickly! Also, you know, nothing good! you have not yet had time to pour the whole cake, but it has already grabbed, but not very evenly, and there is no way to pour the second layer, because it will look exactly like the second layer ...

Personally, I make the simplest cream for "Ladies' fingers": whipped sour cream with sugar and vanilla sugar (a glass of sugar for 0.5 sour cream) until the crystals dissolve. For "Ladies' fingers" the cream should not be thick, its task is not to decorate the cake, but to saturate the custard "fingers".
So for the "Tropicanka" cake it is hardly suitable!

Try Liss's Modified Custard, a delicious and easy-to-make cream!
Oca
Aunt Besya, Thanks for the clarification! I really want to make a cake! I just bastard from the sight of cakes-lattices, so I would have eaten. I'm just reading about the cream right now. The idea was born to cook it in a slow cooker, because in it, in 1 hour of cooking milk porridge, nothing burned, except for a piece stuck to the bottom. This is the only "saucepan" in which all the food is obtained, and then there is no need to wash the stove, floor, cabinets. After changing the gas stove to an electric one, I cannot cook even pasta without incident! And yesterday a cupcake exploded in the microwave
My jelly freezes in the fridge for 2-4 hours, but then it is so thick that you can play basketball. The pastry bag is still a dream, because plastic for 50r is just awful quality, especially nozzles, and something more or less professional is expensive. I decided that until I learned how to cook at least one of the creams tolerably, confectionery would hardly be needed.

I forgot to ask what dyes can be added to the cream and dough (to add brightness to the roses: red, green, yellow)? I remember Easter eggs, how my hands were smeared with unwashed paint, and the desire to paint baked goods evaporates ...
Aunt Besya
Wasp, I would not advise you to cook the cream in a slow cooker !!!
The modified custard, which I wrote to you about, cooks very quickly and needs to be stirred. That is, just a couple of minutes! The main thing is not to be afraid. The proportions in the cream are verified, you do not need to fantasize, the components are available for everyone!
In this cake, for a bigger problem, it will not be the cream, but the dough for the cakes, IMHO! Firstly, it is custard, it also needs to be cooked on the stove, and the dough thickens instantly, you need to interfere - do not leave for a second! And a bag is also needed (well, at least a bag with a cut end) to squeeze the grates onto a baking sheet!
You can add any dyes that are available (dry, liquid, gel), but there is any difference in the brightness of the color that they will give, however, some of them are not suitable for some creams. so, for example, alcohol-based dyes are not suitable for protein-custard. if you use dry Easter eggs, then first dissolve the dye in a small amount of boiled water and then add it drop by drop to the cream to achieve the desired color brightness!

Or maybe you have a problem with the dishes in which you cook? There are examples of pots to which everything sticks tightly ...
lenchikflor
Aunt Besya, thank you thank you thank you! Tasty, easy, simple to perform, but it looks great !!!!!!!
Nothing got damp, everything remained in the cake, nothing fell from the bottom cake. Everything is just super, only the cream (modified custard) needs to be done a double portion, I made 1.5, not enough.
When I prepared the cake for the second time, vanillin ran out, I had to put coconut flakes into the cream, a lot, from the heart. I rubbed the boiled cream (before the oil was introduced) through a sieve, small pieces of shavings passed, but they were already boiled and were pleasant to the touch of the tongue. So, when I introduced the oil and tried it, it turned out to be Raffaello. Children, in joy, tried half a portion with a finger
Aunt Besya
lenchikflor! To your health! Naturally, the amount of cream must be determined from the diameter of the cakes!
sparta
Aunt Besya , tell me, please ... Will the bottom cakes withstand the load? In a word, for a long time I had the idea of ​​making a cake-barrel ... I am fascinated by your recipe ... Today I baked dough cakes with a diameter ... small, bigger, bigger, bigger ... The question is, will my lower, small cakes withstand yourself a lot of protruding cakes?
I wrote it awkwardly, I think you will understand me ...
Tomorrow I'm starting to assemble the cake, I'm afraid of "surprises".
Luera
Oh, what an inspiring interesting cake! This is ... so much room for experimentation! Just thoughts scatter ... You can make a cake of any shape and size ... And if with fresh strawberries and whipped cream? And if, without any fruit, instead of cream, pour it all over with tiramisu or bird's milk? But you can finally make a snack cake with cheese, fish, mushrooms ... STOP!
First I will do it according to the recipe! Then I will report)

Albina
Yes, GREAT CAKE! : girl_claping: Especially since I am "friends" with eclairs, I have baked them since I was 16, and thank God, they always worked out. And if the whole process can be divided into several days, then this is only on hand and not burdensome at all THANKS FOR THE DETAILED RECIPE
Giraffe
I want to make "Tropikanka" for the New Year. Do you think frozen berries will work fine? In the summer I did it with fresh ones, I really liked it, so I wanted to eat in the winter.
chiran-n
I made with frozen cherries - delicious!
Giraffe
Thank you! I have cherries, raspberries from my garden.
Luera
The question is: can this cake be aligned on top and on the sides with a wet meringue (without pouring jelly into the cells from above)? What do you think? Will it hold on?
Vitalinka
Quote: Luera

The question is: can this cake be aligned on top and on the sides with a wet meringue (without pouring jelly into the cells from above)? What do you think? Will it hold on?
I made this cake without jelly. I just smoothed it with cream and decorated it with fruit. The subject has my photo, if you are interested you can see.
_Milana_
Quote: chiran-n

I made with frozen cherries - very tasty!
Chiran-n, what kind of cream did you use with cherries? Like the custard recipe? It seems to me that there should be a delicious combination with creamy curd cream.
chiran-n
Yes, just like the recipe! Fruits go very well with it))) But will the creamy curd soak the cake as it should? It should be done thinner, I think
chiran-n
Tropicanka cake

bragging about the cut. True, this one is without cherry ...
Elya_lug
chiran-n, I did it with sour cream cheese cream. It impregnates normally, does not ferment and keeps its shape.
Yes, I also boast, I was looking for cakes for diabetics not long ago, they told me to make Tropikanka in the ambulance. Instead of sugar, I used fructose in sour cream-curd cream. I took the fruits that I was told you can for diabetics: apples, pears, tangerines and oranges. For decoration, I also boiled apples in fructose syrup. I also bought straws on fructose. The birthday girl was delighted that she was presented with a cake, since she has not used this for a long time, the guests also liked the delicate taste and selection of fruits.
Tropicanka cake
Luera
I made it! I liked the choux pastry very much. It worked well. True, my grilles were very swollen. Apparently, in my airfryer it is better to bake at a slightly lower temperature. But out of three cakes, a big cake turned out, the rest of the dough was used up for snack cakes. The cream was made with cheese custard (based on the cheesecake "Tenderness itself"), instead of fruit, I took frozen cherries and soaked it for half a day with syrup with rum. To decorate the top and sides, I made a ganache of white chocolate and sprinkled with pine nuts. The cake turned out to be very tender and very tasty. Thanks again for the wonderful recipe.
suertero
Here is my report Tropicanka cake.
Delicious cake. Thank you!
Sheis
And I finally made this cake! Only the modified cream did not come out for me for some reason ... for me to add sweets to this cake ... It turned out delicious, tender, not sugary, the children were delighted, and my nephew (a cake was made on her d \ r) asked this do the next d \ r. I liked my brother, who doesn't like sweets.But next time I'll take a sweeter cream, probably ...
Cvetaal
Aunt Besya , thanks for the very, very tasty cake

Tropicanka cake
laxy
and I'm with a report. Delicious and unusual cake. The only thing I probably didn’t dry out the custards was that it was very wet, well, I hope you understand.
Made for men on February 23rd. It seemed to me that a cake with this name is just for men: closedeyes:
And here is the cake itself
Tropicanka cake
Aunt Besya
Did the guys check it out?
laxy
Quote: Aunt Besya

Did the guys check it out?

yeah, they ate both cheeks, their ears were already moving
Nagira
Aunt Besya, I saw a familiar name in the column "Recent topics" and decided to join in the praise of this cake

He is popular with everyone and always! This is my penultimate
Tropicanka cake Tropicanka cake Tropicanka cake

baked, however, according to Sveta's recipe from the site My Bread Maker. The differences are very microscopic

But I always make a cream NOT custard since childhood, I don’t love ... creams or fillings with flour-starch

So I always have this Tropicana with butter mascarpone cream

Here are the proportions, if anyone is interested:

Cream (33-38% fat) - 300 ml
Mascarpone - 600 gr
Powdered sugar to taste - 100-150 gr

And fruits - fresh mango, carambola, grapes, tangerine and apricot halves from compote
Aunt Besya
Nagirochka, what a handsome man! The main thing is that it is simple and tasty! How I already missed a decent cooking ...
Mama RoMashek
I read the topic, was inspired, there were questions - 1.5 glasses of water (in the preparation of the dough), which glass is meant, 200 g?
How long is the cake baked? And a separate paper is needed for each cake. Or is it possible on the same? And lastly, should the cake be removed hot or cold? Forgive the fool for stupid questions, I want to do it right, and so that the first time it works
Aunt Besya
Quote: Mama RoMashek

I read the topic, was inspired, there were questions - 1.5 glasses of water (in the preparation of the dough), which glass is meant, 200 g?
How long is the cake baked? And a separate paper is needed for each cake. Or is it possible on the same? And lastly, should the cake be removed hot or cold? Forgive the fool for stupid questions, I want to do it right, and so that the first time it works
I use a faceted glass as a measure. The cakes are baked like a regular choux pastry - 15-20 minutes until browning. One sheet of baking paper is enough to bake all the cakes, because they can be removed without problems. But personally, I bake two at a time, then I use two sheets of paper (well, to quickly). I take off the cakes immediately hot, put them to cool separately so that they remain dense and do not get wet, and literally after 10 minutes you can safely put them on top of each other!
BlackHairedGirl
Thanks for the delicious cake !!! Baked for Birthday. Delight !!! We will work on the decoration, there was not enough fruit ... I will bake more, definitely! THANK YOU!!!

Tropicanka cake
Penelopa
I'll put in my kopecks too
Indeed, this cake was invented in our Dnepropetrovsk cafe "Fantasy" (they have a lot of super-tasty cakes, the recipes of which are the strictest secret)
Original: cake cream - whipped cream + whipped sour cream (I won't say exactly the proportion, but I have more cream)
This cake is often ordered, so many people love it.
Well, here are my few photos of this cake (I took a photo a long time ago - one of the first cakes to order)
Tropicanka cake Tropicanka cake
Mama RoMashek
Brought a belated report Tropicanka cake, Aunt Besya, thanks again!!!
Aunt Besya
Mama RoMashek !!!Yummy !!! And we ate it today 🔗
Freesia
Tell me, how can you replace jelly for cakes? I won't find him in any way
Natalia K.
Quote: Freesia

Tell me, how can you replace jelly for cakes? I won't find him in any way
Freesia, you can replace Mriya jelly. Only the amount of water that is written on the package is divided by two.
Matilda
Quote: Freesia

Tell me, how can you replace jelly for cakes? I won't find him in any way
in "Silpo" look. I take it there.
BlackHairedGirl
Take two ... I tried
Tropicanka cake

Help yourself!
Tropicanka cake
Freesia
Delicious, summer, light cake! Thank you! The guests praised
With nectarine, peach, banana, kiwi, apple, plum
Tropicanka cake
pitochka
And this is my Tropikanka)))) I have done it several times already !!! And always with a bang !!!! Thank you so much for the recipe !!!

Tropicanka cake Tropicanka cake

For "safety net", I baked a thin chocolate biscuit on the bottom
And this option - "packed" in a classic biscuit. Decorated with protein cream

Tropicanka cake Tropicanka cake
Vinochek
Made the 30th. I barely waited for the New Year - I walked around the bush about delicious food! The cake is super! No, awesome! Lightweight, melting in your mouth! Made with banana, pineapple, apricot jam with cognac and peach jam. And two layers made a couple of rows with cherries. I've already eaten a third myself and hit my hands so as not to finish the rest
lesik_l
What a delicious cake! I liked it very much. Thanks for the recipe. The fotik, unfortunately, was covered - I can't show it.
It fits very well on the New Year's table, light, with a lot of fruit - you will lick your fingers.
idianka
Thank you for the cake! It turned out very tasty, both the children and the husband liked it)) The younger child does not like fruits in cakes, but then somehow he did not make out something, but nothing was corrected, but eaten))

Tropicanka cake

Added more pieces of jelly

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