Kamusik
Thank you Natasha! He was a good teacher!
Freesia
My biscuit turned out to be very dense, everything was baked normally. What it should be, please tell me, I just compared it with vanilla on boiling water, so that airy tender. Can this be, if you shift the flour?
natapit
yes, shift the flour - ruin the biscuit! and the biscuit in this recipe is the simplest, classic! I’m very sorry that it was so vouched., but don’t worry, almost everyone goes through this. Did the eggs beat well?
Freesia
Thanks for answering! The impregnation is ready, the chocolate is melted. Beaten the eggs well. Can I use it in a cake or in another oven?
I also have a vanilla boiling water in stock, maybe I'll make a cake with it. Just don't know whether to soak the cakes in vanilla or not, with such a cream?
Freesia
Natasha, please tell me how much flour is in grams?
nut
The cake is just lovely - you eat a piece and you want more and more: girl_love: Such a delicate and airy - it is shorter
Here is my piece
Swiss cake
I did it for myself, so I didn't bother with decorations
Natasha - this is for you
By the way, the biscuit turned out to be tall and fluffy.
natapit
Impregnation is needed! It not only makes the biscuit juicier, but also a flavor enhancer! Make it with his own biscuit, I think that thanks to the impregnation and cream, it will be very tender! I added weight in grams and a photo in the comments, take a look! For 4 large or 5 medium eggs, 175 gr. flour! A glass of 240 ml = 140 gr., But it is better to weigh! Good luck! I'm waiting for a photo of a piece!

PS classic biscuit, by the way, is denser than biscuit on boiling water !!! good luck!
natapit
Irin, what a cool piece !!! and that there was a lot of cream ?!
irza
Quote: nut

Here is my piece
Swiss cake

Mmmm, how delicious! It looks like tiramisu
nut
Mnogaaaa, somewhere half a glass was left, I didn't know how to smear it all over: (the photo shows that it even tilted to the side, I even had to put side supports - I tried to slide down Girls, and what kind of white chocolate do you use? porous, but he does not want to melt at all: (I rubbed black into the cream, for lack of white
Kamusik
Quote: nut

Mnogaaaa, somewhere half a glass was left, I didn't know how to spread it all over
Ir, what was your diameter? I don't have much.

Girls, what kind of white chocolate do you use? We saw only porous, but it does not want to melt at all

And we have the same problem ... I took a white Svitoch with coconut, but also not ice. There was white shavings, I had to use everything up.
Arka
And my white porous Roshen melts perfectly
Freesia
My cream remained the same, although I put a lot in the layer. It will go to putty!
During this week I have tried all the white aerated chocolate that I found here - Roshen, Korona, Russian - does not melt !!! I also saw the Crown with a whole hazelnut, maybe it will be fine, nuts aside. And today I did not melt it, I just rubbed this porous finely into cottage cheese
Kamusik
Quote: Freesia

And today I did not melt it, I just rubbed this porous finely into cottage cheese

Great idea!!! This is what collective intelligence means!
povarenokza
Freesia, I made a putty from this cream and the rest of the biscuit. The putty did not go under Charlotte, the oil cream was smeared
And what kind of cream will you make the decor on top?
Freesia
povarenokzaI doubted the same, but now you have confirmed I will not do putty with this cream, but with charlotte and jewelry the same
Freesia
Natasha! Here I am with a cake
I liked it Supposed that the cream is bird's milk
That dense biscuit, soaked very well

Swiss cake

Thank you!
Ilona
Girls, I also suffered with melting white chocolate (for mastic I need it), until Luda (Huska) suggested that chocolate figurines by weight are very good for this. In almost every market in a confectionery there are small white and black chocolate bears. I can't say that they are delicious in themselves, but as part of a recipe, it's another matter! And melt!
Kamusik
I have never met such people in Ukraine!
Vitalinka
Kamusik, we do not have figures, but there are white and black chocolate coins. They, like figurines, are used instead of chocolate.
Kamusik
Thank you, Vitalinka! It was the coins and shavings that I used in these cakes.
Irinochka
I did it more than once! Natalya thanks just the BIGGEST FOR THE RECIPE !!!! All your recipes are just gorgeous !!!!

Swiss cake
nink
And I’m with a report. The cake is delicious, moist, I like wet biscuits. Forgive me, I changed the recipe a little, and here's why. I began to do it, and when I had already tried the cream - the taste is familiar to me, I spent the whole summer making a similar one (only without chocolate + on gelatin), I decided: "Oh, let's make it more fruity ...". And what I did, but the cakes were already soaked in coffee (I added amaretto instead of cognac, they are already similar). It turned out well, but it would have been more interesting with orange impregnation (since I added an orange soufflé). The recipe is good, it even seems to me very similar to "Classic Tiramisu". I recommend it to everyone (instead of cream, I took marscapone, and added a little butter to the chocolate to melt better ...). Customers who want "Tiramisu" to order - you can safely offer this cake, it is good in density and will be covered normally. Thank you Natapit for a recipe, very tasty and "healthy" I would also like to hear the opinion of the girls, is "Swiss" similar to "Tiramisu"? P.S. Sorry for the plate, there is a speck of chocolate, I took a picture and did not see, "disgrace ..".
Swiss cake
Apelsinka
nink , beautiful cut! A recipe for an orange soufflé, can I?
nink
Quote: Apelsinka

nink , beautiful cut! A recipe for an orange soufflé, can I?
Of course it is possible . I think it is inappropriate to write here, I will write in a personal.
Yulia
Quote: nink

Of course it is possible . I think it is inappropriate to write here, I will write in a personal.

Why are we a family in PM: family: we are all interested here in the subject issue as a recipe, please
nink
Quote: Yuliya

Why are we a family in PM: family: we are all interested here in the subject issue as a recipe, please
Yes - yes, only today the small will not give. I mean, it's inappropriate here (here in the subject ...), since the author has set the recipe and there are clearly comments on the recipe. I will correct myself, little by little "penetrate" on the site (ninok-novice).
Husky
Quote: nink

P.S / Sorry for the plate, there is a speck of chocolate, I took a picture and did not see it, "disgrace ..".

So I couldn't see your speck even in glasses, but I clearly saw a snail on top of a piece of cake. What is she made of?
And we'll wait for the soufflé recipe.
Yulia
Quote: nink

Yes - yes, only today the small will not give, little by little I "penetrate" on the site (ninok-novice).

will wait
nink
Quote: husky

but I clearly saw the snail on top of a piece of cake. What is she made of?
"Eye-diamond" you have. I think you immediately noticed that this is caramel. That snail or "it" - for a quick hand caramel from cheap "barberry" ... I have never worked with caramel yet (I was too lazy to cook or isomalt ...), but like this ... Everything, nothing, it just sticks even oiled paper. I need to sit in the net ... and clarify the question, but put it off for later, now I need 2-3 more good middle points for cakes ...
EgeVika
Natasha, I'm in a hurry and I am very grateful for this recipe !!! delicious!! cream pleased with its density! now this will be one of my favorites! Unfortunately, there is no cutter, because I made my son for my birthday, everyone was busy with guests, I didn't have time to take a picture)))
natapit
povarenokza
Natasha, I will come to you with a quote from the customer "The cake is awesome and very tasty, everyone liked it !!!"
Once again, thank you for your huge list of recipes And of course we are waiting for new ones !!!
natapit
MariV
Swiss cake
Natasha, and I made a cake yesterday, but instead of cottage cheese - whipped cream. Thanks again for the recipe!
Natalusik
and yesterday I collected a cake, all according to the recipe, only instead of cottage cheese I made homemade mascarpone from 10% cream, I'm really looking forward to trying it, I will definitely unsubscribe.
natapit
Quote: MariV

Swiss cake
Natasha, and I made a cake yesterday, but instead of cottage cheese - whipped cream. Thanks again for the recipe!

beautiful piece !!! and I love the curd very much !!!
natapit
Quote: Natalusik

and yesterday I collected a cake, all according to the recipe, only instead of cottage cheese I made homemade mascarpone from 10% cream, I'm really looking forward to trying it, I will definitely unsubscribe.

we are waiting !!!
taty100
Natasha, thank you very much for the wonderful recipe. The cake was to go and there are no pictures of the cutter, but everyone really, really liked it. it was so delicious.
Only instead of black chocolate I cooked chocolate icing. and rubbed white chocolate into cream.
Thanks again
natapit
Per4ik
Natasha, thank you for the recipe. He is very fond of our family for the awesomely tasty cream and airiness in general. He is the favorite of my customers. And here is one of the cuts:

Swiss cake
natapit
Kirieshka
Girls and me with a report ... I took the recipe for this cake not on the forum, where? - I don't even remember, but I fell in love as soon as I read it ... And when I cooked it, I left it for myself ... The taste of TIRAMISU (at least for me is very similar), only without savoyardi and mascarpone ... Tasty and like everyone ... You can "play" with the recipe, that is, make a layer of white chocolate, and without the addition of alcohol ... The zest in the cream gives piquancy ... the cream is generally universal, I add it to other cakes too ... I apologize for the photo, this is a cake before mastic ...

Swiss cake
Kirieshka
Girls - complementing my yesterday's message .... My cake is Swiss .....
Zayac07
Thank you very much for the recipe !!! She did, however, non-alcoholic with a little raspberry impregnation - incomparable !!! The whole family approved, even the fussy son really liked
Swiss cake
Here, the cutter reported
Alinka
I have been looking for a recipe for a cake with curd filling for a long time - I will definitely do it the other day
disney
Swiss cake
And this is my "test of the pen". Do not throw too much slippers. Did it for the first time, and the decorator is still the same

But the cake is delicious. Made with raspberry impregnation and added a little grated raspberry to the cream. Thanks for the recipe
Kamusik
Great cake! He is also my favorite!
Irina1607
Girls tell me I need to pack the cake on Thursday in mastic on Friday to give when it is better to bake a biscuit and when to grease with cream
Caramia
Quote: Irina1607

Girls tell me I need to pack the cake on Thursday in mastic on Friday to give when it is better to bake a biscuit and when to grease with cream

Irina, any baked biscuit needs to stand at least 8-10 hours, or even more. During this time, it seems to mature, acquire the desired structure. In the same way, a cake smeared with cream needs at least a few hours in order to soak the cakes and give the necessary shrinkage (for evenness)

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