Kamusik
I believe that it is necessary to bake a biscuit on Tuesday, spread it on Wednesday, let the night stand, "settle down, sit down", and on Thursday you can continue. Good luck!
Caramia
I agree 100%. This is ideal.
Irina1607
Thank you so much . I planned so, but decided to clarify
Cartoon
I wrote to Natasha in a personal - and she's gone for a long time. Suddenly he won't read it. I'll ask here
I want to make it for a holiday. Will the cream withstand the heat? Event in the banquet hall. And he will stand on the table for 3 hours until his turn comes. I would not want it to be cut, but there is some water ((I will disgrace myself. Scary horror. But in the subject everyone praises for the taste - I want to try
Behold
Girls, who did in the summer how the cream behaves, eh?
Ilona
Did it to my son that weekend. The cream withstood the heat with dignity. And the last piece of cake was eaten today!
Natasha, thanks for the recipe!
Cartoon

Everything, now I am 100% sure of the choice!
Natalia, thanks for the recipe!)
ilonnna, thanks for the answer

More like a weekend. You can buy cream with high fat content only in a large market, not nearby. Therefore, I'm waiting for a trip to the store and I'll do it for a try
exiga
Tell me please, if you stick strawberries into the cream between the cakes and cover them with mastic, how will it endure? Maybe someone did a similar experiment?
Zayac07
Quote: exiga

Tell me please, if you stick strawberries into the cream between the cakes and cover them with mastic, how will it endure? Maybe someone did a similar experiment?
exiga I haven't tried it myself, but the idea was to shove strawberries into a chocolate layer. The chocolate will harden and I think it will not let the strawberries flow
Kamusik
Girls, I think that strawberries (even strawberries) will be completely out of topic here! A cake with a very peculiar taste, try it in the original! It is to this cake that you do not need to add or subtract anything. IMHO.
Cartoon
Layered her biscuit, put it on for the night.
But here it is interesting ...
I bought cottage cheese. It seems not grainy, so soft, 9%. But still there are grains in it.
Which cottage cheese to choose? Write the name of what you are buying, please. In order not to guess. We don't eat cottage cheese, so I don't understand it at all.
Kamusik
It was necessary to grind or blender through a sieve.
exiga
Girls, thanks! then I will look for another option, otherwise the client ordered a cake to be with strawberries in cream
Lastenok
I also tried this wonderful cake !! He's Gorgeous !!!!!!!!!!! Thank you for the recipe !!!
echeva
Quote: Kamusik

I believe that it is necessary to bake a biscuit on Tuesday, spread it on Wednesday, let the night stand, "settle down, sit down", and on Thursday you can continue. Good luck!
tell me, how and where to store this ready-made biscuit? in x-ke or not? in a polyethylene bag? in the bread box on the table?
Kamusik
Zhenya, if this is already a cake, then, of course, in the fridge! And, if just a biscuit, then when it cools down, in a bag on the table.
Ilona
But given the heat, I would not risk it, but put it in a bag in the refrigerator. The question is how long are you going to keep. It usually lays in my fridge for a long time, but here the Chocolate-Chiffon (also Natasha's delicious recipe) in the fridge has grown moldy in 10 days It was so offensive. These were scraps, I thought to put them on the transfer, and did not have time
Kamusik
Well, you give it, mother! Of course, it will get moldy in 10 days! We are talking about one day on the table, a maximum of 2.
Ilona
Nah ... the refrigerator hasn't grown moldy before. This only happened in the summer. And it's a pity, it would be better if the trimmings were immediately crushed)
Ilona
I was just stunned, my mastic wrapped in cling film also went black with black dots. In general, this is the first time I've seen this in a year. I was very surprised. The refrigerator is clean and cold. I don't know what to attack.
Lenok458
I am very grateful to Natasha for the recipe, and to you girls for advice and tips. The cake was baked for the first time in my life, for the anniversary of her husband. In general, it worked out. They ate it with a bang.Of course, I saw my mistakes, next time I will definitely correct them. Thanks again to the collective intelligence. Without you girls, with a complete lack of experience, I would not have done it.
natapit
Thank you all for your help!
Lenok458 - I'm glad I liked the cake!
echeva
Quote: Lenok458

Of course, I saw my mistakes, next time I will definitely correct them.
Lenok458, share your mistakes. I have to surprise overseas guests with this cake tomorrow. (i.e. bake) I really want to avoid misunderstandings and mistakes.
echeva
Quote: echeva

Lenok458, share your mistakes. I have to surprise overseas guests with this cake tomorrow. (i.e. bake) I really want to avoid misunderstandings and mistakes.
Lenok458
Zhenya! I didn't soak the cakes very well. This had to be done more carefully, because the impregnation is really a flavor enhancer. My impregnation turned out to be uneven also due to the fact that I did not very successfully cut the round cake into two thin ones. Where the biscuit has been normally soaked, the taste is much better. Well, the decorator of me is still the same. Decorated the top normally, but of course you have to work on the sides.
echeva
Helen, do you think it is necessary to increase the amount of impregnation? how much? 1.5 cups instead of 1?
Lenok458
I don't think we need to increase. I still have the impregnation (about 1/3 cup). It was necessary to use it all.
echeva
girls, I took the last jar of 35% cream in the store, and in it 380g is it possible to mix sour cream 25% with the cream? will keep in shape? if yes, when to do it? after whipping cream? or beat together? do i still have a thickener - add? how much? 2 packs?
Kamusik
Zhenya, personally, I love this cake so much that I would not add anything! Maybe just cut into 2 cakes? Then this cream is enough for you.
Your version has a place to be, but it seems to me that it will have a slightly different taste.
echeva
I still haven't found a question-strawberry .. we have a hoooooolodno, no berries .. what other berry is the cake friendly with? or .... nuts, meringues, marshmallows, poppy seeds. raisins .. What besides strawberries?
notglass
He made friends with me very well with cherries in cognac.
natapit
Quote: echeva

girls, I took the last jar of 35% cream in the store, and in it 380g is it possible to mix sour cream 25% with the cream? will keep in shape? if yes, when to do it? after whipping cream? or beat together? do i still have a thickener - add? how much? 2 packs?
Zhenya! you can add sour cream, provided that it is fatty, not sour and thick! Do not be afraid everything will work out! whisk the cream and sour cream separately, and then combine everything. The cake is friendly with any red berry, you can use raspberries, cherries, red currants. GOOD LUCK!
echeva
Girls, THANKS for your help !!!!!
Everything, everything, everything succeeded! And I found a strawberry .. BUT .... I will increase the impregnation next time !!!!!!!!!!! SORRY, we didn't have time to take the photo ... that's all gobbled up eaten with amazing speed !!!!
Anara
Good afternoon! Can you please tell me, and on a round shape with a diameter of 30, how much to increase the rate of biscuit and cream? Thank you in advance..
Antonovka
Anara,
When my shape differs from that indicated in the recipe, I count the area of ​​one and the other and in proportion either reduce or increase the recipe.
Natasha's uniform is 30x40 cm, an area of ​​1200 sq. cm
Your shape is a 30 cm circle, area 706.86 sq. cm

Your area is less

Ratio 706.86 / 1200 = 0.6 - decrease

But on the other hand, Natasha makes a big biscuit and she cuts it like not into layers, but across and then collects the cake, so I don't know what to advise you (the most interesting thing is that I baked it - but I don't remember how)

Let's wait for the author
Kamusik
I bake in the form of 28, I don't change anything! I do not advise you either.
EgeVika
I also baked in the form of 28, without changing anything
natapit
thank you all for the correct advice!
Lastenok
Good afternoon, girls! Tell me, did anyone make such a cake with only chocolate cakes and cherries in a layer? How does it taste? I have baked this delicious cake more than once! He's just gorgeous! But how in a different performance?
nink
Quote: Lastenok

Good afternoon, girls! Tell me, did anyone make such a cake with only chocolate cakes and cherries in a layer? How does it taste? I have baked this delicious cake more than once! He's just gorgeous! But how in a different performance?
I did a similar one, only instead of this cream the souffle was denser. FIT for my taste, especially cherry with chocolate cakes.
Lastenok
Quote: nink

I did a similar one, only instead of this cream the souffle was denser. FIT for my taste, especially cherry with chocolate cakes.
Thank you! I'll try.
Kizya
Natalia, as always spoil us with amazing cakes !!! I took it to bookmarks, I will definitely cook it !!! And will such a cake go under the mastic, or is it too tender?
Apelsinka
Very good!
LyuLyoka
Natalia, girls, tell me the impregnation should cool completely before applying? I didn't bake cakes before, I'm afraid to screw it up.
Apelsinka
Not necessarily, you can also lukewarm: rose: but it is better to add alcohol to the cooled syrup
LyuLyoka
Apelsinka, thanks. The cake has already been eaten, so light, not cloying. Sooo delicious, everyone is delighted
natapit, Natalia, thank you so much for the recipe
LyuLyoka
And here is the cake
Swiss cake
unsightly, of course, but made with my own hands

Swiss cake

leftovers
Natalia, thanks again !!!
Ilona
The main thing is that it is delicious !!!
LyuLyoka
Yeah, it's very tasty, but we'll fill our hand
Trawl
Girls, please tell me if I write something wrong now. I want to bake a cake for guests. Large. Is it possible to do this: I bake two cakes 30 to 40, I make the cream and the impregnation in double, I DO NOT CUT the cakes. , and so I leave. That is, two large cakes plus a double portion of cream .. It turns out we have a cake of 30 to 40. NOOO - won't it be too low (I'm afraid it wouldn't look like a cake ... Or maybe not be greedy - and bake the THIRD If yes, then take the cream now as much as a triple portion ..?: umnik2: OUCH. THAT IS EXPENSIVE TRIPLE ... maybe cream 2.5 ..: oops: NO, probably stupid questions. In general, I'm confused. ....... And yet - if you don't put the zest at all? (The husband does not like the smell of citrus) there will be no delight ???
Kamusik
There is no one yet, my opinion. A flatbread will not be if everything is right, that is, a good fluffy biscuit and a well-whipped cream! At first I also did not understand how Natasha cut the cakes and could not cut into 3. Everything was great! I somewhere in the subject posted a photo of my cake from 2 layers. About the zest. It will be delicious, but without zest. This is a cake in which you absolutely should not deviate from the recipe. IMHO. Moreover, the zest is not a product that is very difficult to find. Is it a problem to buy a couple of lemons?

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