pygovka
Natasha needs help, I want my granddaughter for christening (I’ve already become a grandmother), bake this biscuit, but I don’t know how to increase the products, with eggs it’s clear, I will have a shape of 30X40, I would like to cut it higher, for example, into 6 eggs or 7, the rest is like count?
Kamusik
pygovka , while Natasha is gone, I'll put in my 5 kopecks. I baked in the form d = 30, did not immediately understand that it was necessary to cut into equal PIECES and tried to cut the cake into 3 cakes. Only 2 succeeded! So if you double everything up, it's a gorgeous big cake!
Natasha, I'm sorry I got in.
natapit
Quote: pygovka

Natasha needs help, I want my granddaughter for christening (I’ve already become a grandmother), bake this biscuit, but I don’t know how to increase the products, with eggs it’s clear, I’ll have a 30X40 shape, I would like to cut it higher, for example, into 6 eggs or 7, the rest is like count?
Swiss cake

CONGRATULATIONS!!!
Quote: Kamusik

pygovka , while Natasha is gone, I'll put in my 5 kopecks. I baked in the form d = 30, did not immediately understand that it was necessary to cut into equal PIECES and tried to cut the cake into 3 cakes. Only 2 succeeded! So if you double everything up, it's a gorgeous big cake!
Natasha, I'm sorry I got in.
Girls, I baked this cake again last week! one norm turned out to be on a 38x40 baking sheet, I weighed the ingredients and my eggs were medium, greased the top cake under cream with confiture, on cocoa cream, and then chocolate, cut into 3 cakes, turned out to be 12 x 36 in size
chicken eggs
5 pieces.
sugar
200 g
wheat flour
175 g
baking powder for the dough
1 tsp
cream cheese (Philadelphia)
600 g
cream 35%
400 ml
powdered sugar
4-6 st. spoons
lemon zest
1/2 tsp
water
200 ml
instant coffee
2 tsp
cocoa
1 tbsp. the spoon
cognac
2 tbsp. spoons
chocolate black
200 g
Butter
75 g
raspberry jam
100 g
conclusion - 2 norms need to be baked 2 times, each time cooking at 1 rate according to the recipe, you do not need more, it is so high, and who needs thick cakes! better to increase the area! good luck!

Swiss cake

natapit
if I want to increase the dough at the expense of eggs, I divide the ingredients by the original number of eggs, for example 200 g of sugar: by 5 eggs = 40 g, then I multiply, for example, if I cook by 8 eggs 8 x 40 = 320 g of sugar, etc. etc.

in your case, you need to reduce by 1 egg and accordingly reduce the ingredients 200 g of sugar - 40 g = 160 g of sugar, etc. BUT!!!it is for 1 cake, and you will need to bake such 2 cakes. Beat each rate separately!

if you bake on a baking sheet 30 x 40, then cutting off the edges by 1 cm we get approximately 28x38, bake 2 cakes, and divide according to the scheme
Swiss cake

sorry for the quality, I painted in haste! the scraps will be used for decoration and you will have a tall cake 24x28 cm!
pygovka
thanks girls. how to decrease or increase I know, I have a problem if not grams are indicated, but glasses. now I know.
thanks for the compliments!
Alya
Girls, I rarely write something on the forum. Not always convenient from the phone. Today I get out of the shadow of many years. Tell us where you put a hundred ooo cream :). The cake is in the fridge. The pets refused to lick the cream after dinner. She herself is not a fan of sweets in such an amount :), so she just piled up like a mountain (otherwise you can't say from above). Tomorrow I'll sign off on the taste :).
natapit
Quote: Alya

Girls, I rarely write something on the forum. Not always convenient from the phone. Today I get out of the shadow of many years. Tell us where you put a hundred ooo cream :). The cake is in the fridge. The pets refused to lick the cream after dinner. She herself is not a fan of sweets in such an amount :), so she just piled up like a mountain (otherwise you can't say from above). Tomorrow I'll sign off on the taste :).

Do you see a lot of cream in the cut? in fact, it is rather a delicate curd-creamy mass, like in a cheesecake, absolutely not sugary and light in taste, which perfectly holds its shape and does not spread and is easily lined on the cakes. but all this, so to speak, for an amateur. Did you read the recipe before cooking? it's strange that you didn't immediately think that there was a lot of cream for you, you had to cut it down!
Alya
I didn't want to offend you at all. I wrote a question without complaints. I see that everyone has less cream, so I asked. Maybe everyone takes a little less.Thank you for responding.
Kamusik
I am sure that Natasha was not offended! You just chose not quite the right tone! Since you are new, I want to say that proven recipes are laid out on this site, more than once. And even more so, Natasha!
natapit
Alya, I am in no way offended! the answer is written in the form of a question.
Alya
Thank you very much Natasha !!!! I'm far from new on this site :), almost 4 years from the date of registration. I just hardly write. I know and feel the friendliness of members of the forum. Unfortunately, the tone in the messages cannot be conveyed ... I really just became stumped with the cream.
Today my husband and I have a wedding anniversary, I have no doubt tried a new recipe, we will celebrate and unsubscribe, be sure :-). Only I do not promise a photo. I am writing from an iPhone, I think it is technically impossible to insert.
p.s. I was so worried that, already, I dreamed that the moderators considered me a boor and banned me on a bread machine.
Antonovka
Alya,
Everything will work out (even with my crooked handles everything worked out) - the cake is just awesome.Congratulations on the anniversary
Alya
Quote: Antonovka

Alya,
Everything will work out (even with my crooked handles everything worked out) - the cake is just awesome.Congratulations on the anniversary
Thank you so much for your congratulations !!!! And how to insert just Nick in bold without quoting?
Antonovka
I just copy the nickname, then paste it, select it and press the icon IN
Alya
Thank you! I thought there was a special button that I didn't know about. I apologize for Off :-). I went to shred salads :-).
povarenokza
Girls, please tell me which portion of the recipe should be taken for round cakes with a diameter of 22 and 26 cm.
natapit
Alya! Congratulations! I wish you happiness and love!

povarenokza, for form 26 - norm. WHICH IS GIVEN IN THE RECIPE! for form 22, recalculate minus one egg, read the last comments! good luck!
povarenokza
natapit, thanks! This month, my husband's DR, I can't wait to cook this delicious treat faster !!!!
natapit
Alya
Natasha, thank you very much for the cake !!!!!!!
In general, in order! It's good that yesterday I decided not to leave the cream in the mug, but "piled" a cap on top)))). In the refrigerator, he acquired a completely different structure and slightly "squatted". Everyone really appreciated the combination of chocolate-coffee-citrus and delicate cream. I am using this cake !!! Only now, share your experience, please, did you try to pack it with mastic? It seems to me that he is so gentle, probably not worth it?
Another time I will take half a glass more impregnation, although at first it seemed like this too much. In general, many thanks for the pleasant taste and aesthetic (beautiful cut) pleasure! The result is an excellent Festive dessert!
Antonovka
Alya,
Another time I'll take half a glass of more impregnation, although at first it seemed like this too much

My thoughts are straight
Alya
Antonovka,
natapit
Alya! glad I liked the cake!
Aprelevna
Alya, I fell in love with this cake Natasha so much that I bake basically only him, all och. like.
And I pack it in mastic all the time. Behaves very well.
I also use the cream from this cake in other biscuits, for example, in chiffon.
I'm very good. I like the biscuit, it always turns out very well. delicious, and the cream is, in general, wonderful.
Thank you Natasha again !!
Alya
Aprelevna, then you make less cream just by packing under mastic? And how do you deal with the sides? It's just that I had a lot of cream crawled into the sides and there wasn't much left between the cakes, all the taste was compensated by the side coating and the one on top. So I think with a smaller layer of cream it would not be so effective, probably. Your experience is interesting in more detail, if not a secret
Aprelevna
Alya, my cream won't go anywhere. I whip the cream (if necessary, add a fix-fix, a thickener), then combine them with cottage cheese and chocolate, the cream is thick enough. I coat the cakes, put them in the cold.
I do not coat the top or sides with this cream. I level the cake with plaster and butter cream, cover it with mastic.

I have already done so much that I have tried a lot of things in this cream: I just put cream, and I put cherries, and pineapples, and large chocolate chips.
I regulate the amount of cream, depending on the cakes, I have never baked a cake, like Natasha's: in a large layer, cut into three.
I bake round biscuits for 2, 3 and 4 eggs, depending on what I need.
A cake of three biscuits keeps its shape perfectly, does not sag, in any case, I have never had the cake sag.

Alya
Thank you so much for the detailed answer!
Tanushechka
The cake is just wonderful. I baked it for the third time and we will not be full, everyone is delighted. Thank you very much.
natapit
povarenokza
I am with my report
Swiss cake

Very delicate and tasty cake. It reminds my relatives of the taste of glazed cheese
I baked in a mold with a diameter of 26 cm. I made a biscuit for 9 medium eggs, 1 portion of cream, 2 portions of impregnation, 2 portions of chocolate layer. I cut the biscuit a little so that it was even. Weight (without decoration) turned out to be 2.4 kg.
THANKS natapit
nut
Girls, can you tell me, does the cream strongly feel cottage cheese? I really want to bake it for the weekend, but mine somehow do not really like baking with cottage cheese
povarenokza
nut, I took cottage cheese Polar bear 9%, it was not even necessary to grind it. The cream turns out to be very delicate, the taste of cottage cheese, of course, is felt, but it is delicate. Does your family like glazed curds?
nut
Yes, in general, they don't eat cottage cheese Anyway, I'll do it - maybe they won't notice, I will say this cream is so sour, special 3 eggs 100 g sugar 90 g flour 1 pinch salt 20 g butter 30 g powdered sugar
povarenokza
exactly, I did it without lemon, the eldest son can't. So probably the sourness will mask the cottage cheese. The main thing is that they do not see the curd itself in the process of work. The cake is ooooooooooooo delicious, my family lost 3.7 kg in 2 days
Kamusik
Ira, just now, my husband and I were making coffee with this cake (I'm baking it for the nth time already!) And I tell you responsibly - you don't feel the cottage cheese! This time I made, on the recommendation of Natasha, a layer of the top cake with peach jam (sour) and cream on top,. You can even put a little less cottage cheese.
nut
Well, that's it - let's go sausage eggs Thank you girls
nut
Everything - almost everything is ready - it remains to whip the cream;) The question is - how to mix? whipped cream into cottage cheese or vice versa - does the order matter here or not?
Kamusik
Cottage cheese in cream, but I think it's not important!
Kamusik
And the biscuit is already speckled? Did you rise well?
Freesia
I just took a biscuit from the multicooker. For 4 eggs - 4cm high. What do you think is the normal height? it seems a little small to me. May have to redo
Lozja
Quote: Freesia

I just took a biscuit from the multicooker. For 4 eggs - 4cm high. What do you think is the normal height? it seems a little small to me. May have to redo

There are still thick layers of cream, the cake will be of a decent height, the cream is quite dense, it keeps its shape. I would leave. If it is baked normally inside.
Freesia
Lozja, Thank you!
I look that I can only cut into 2 cakes, in the evening I will find out which one is inside
nut
I was absent here - I began to whip the cream and missed - the butter turned out, I had to run for new ones. I collected the cake - it turned out to be 12cm high, made it into 4 eggs and in the form of 30/40 cm.But the cream is so much oooo, I didn't even know where to shove it
Arka
I would find where to shove
nut
So I sit on glasses, and in the cream of fat drain
natapit
So, I missed so many things !!!! Girls, there is not a lot of cream, it should be so, then it will slightly thicken and you will be happy. believe me !!!!

Thanks to everyone who left comments and photos and thanks for the help! I love you all!!!
Kamusik
My next for home tea drinking! * JOKINGLY *
🔗

🔗
Apelsinka
Kamusik cool cake! (y) Decorated with cream? And on the side?)
Kamusik
Also cream and chocolate chips.
natapit
Nitsyose for home tea !!!! such a handsome man to the exhibition!

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