Cake "Swiss"

Tatiana, thank you for answering. I asked about the zest because HUSBAND in baking does not tolerate citrus flavor, but I love ... So I think - I REALLY WANT TO GET A BOUQUET: COFFEE - COGNAC - CITRUS ... Tanechka, but in two cakes the cake turns out at least centimeters 5 heights ??

They don't answer me, but I'm waiting

They don't answer me, but I'm waiting

Just went in. Yes, it will work! On page 5, look, there is my cake of 2 layers.

Tanya, thanks for the answer. Saw your 2-layer round cake. Is that ONE serving, cut in half? Did I understand correctly? So I will have the same height, but MORE in length and width

Tatiana, thank you for answering. I asked about the zest because the HUSBAND in baking does not tolerate the citrus flavor, but I love ... So I think - I REALLY WANT TO GET A BOUQUET: COFFEE - Cognac -CITRUS ... Tanya, but in two cakes the cake turns out at least centimeters 5 heights ??

My husband also doesn't like lemon, but he really liked the cake, ate it with pleasure.

Yes, that's one serving! As for the lemon, do not load, it cannot be said that it is very clearly felt. There are only subtle, delicate notes (so to speak)!

Girls, lovely! Tell me, can you make a car from this cake and decorate with cream? I just baked this cake round all the time

Girls, tell me please, how much will such a cake weigh?

Girls, what is the weight of the cake per serving?

Girls, what is the weight of the cake per serving?

I have about 2 kg. Sponge cake weight - 425 gr.

Great, I just have an order for 2 kg. And what is the shape of the diameter?

Good evening! I came with a small photo report ... because in the process of making a biscuit, questions arose)))
It felt like she had killed the eggs, because the dough was very thick and viscous and did not spread at all, as evidenced by the photo:



Then a question arose about the baking time, because very quickly the cake began to brown - after 12 minutes it was already ready ... I didn't measure the height, but I figured it out in comparison with a teaspoon:



The biscuit tastes just great - light, airy and by weight, respectively, also not heavy, before soaking ...)))

Delicious cake! I have done it more than once and always with a bang !!! May I have a question? Please tell me on a rectangular shape size 41 * 30 cm to increase the portion by how much? Thank you in advance! Sorry, maybe I put it wrong ... I need a ready-made cake 40 * 30 in size and 7-8 cm high, I want to make a suitcase ... Do you need to multiply the proportions by how much? Thank you...

I need a ready-made cake 40 * 30 in size and 7-8 cm in height, I want to make a suitcase ... Do you need to multiply the proportions by how much? Thank you...

I think you need to bake 3 cakes - this means 3 servings ;-)

Thank you!!

it seemed a bit dry to me ... probably because we are lovers of wet, soaked biscuits ... maybe the cottage cheese was dry .. and the impregnation should be increased?

[echeva]

echeva,
I don’t know how dry it came out - I even got podtikalo from under the niche cake, I really use homemade cottage cheese - it’s the most delicate and ideal for creams! If you want to tell you how to do it - it's very simple!

[Alyona]

Alyonaplease share your way. I would appreciate that

[echeva]

echeva,
Take kefir in a liter package Not paper - cellophane (we have a Gorodets one - I don't know which one you have - any one), you can take half a liter of sachets at once - 2-3 and freeze them in the freezer. Then you take it out and discard it from the bag while still frozen in cheesecloth (oh yes, we put it in 4 layers), let it thaw on its own - the whey sticks (I substitute a saucepan, you can bake pancakes from it) and you get cottage cheese - I usually leave it to thaw overnight, the main thing is that it does not stand and too much serum does not merge - then it will be dryish, but it will stand for a day at room temperature and it is easy to fix it with the same whey or sour cream, but I had it 1 time in 2 years))).
Then whisk with sugar powder and the ready-made cream - you can mix it with cream and whipped sour cream as per the recipe, but even without them it turns out to be a very delicate independent cream
I feed the child with this cottage cheese, how agusha turns out - the other does not eat ...))
About 300 grams of cottage cheese comes out of a liter of kefir. For this recipe, I use a 2 liter pack.

great way and I know it ... thanks for reminding

I baked a biscuit in the morning. All I was drunk with cakes, though not quite on "you", but not on "you" - that's for sure.
I made two norms - for 8 eggs. I cut it in the way Natalia drew, that is, 2 whole layers, and one will be a composite of two halves. The biscuit came out fluffy, in color just like the Soviet one from cooking, light golden like that. I never baked a biscuit, no matter how real. Proud of myself
Now a question. Rather, two.
Do the cream also for 2 rates? I ask because something scares me a kilo of cottage cheese and a liter of cream. Or make one and a half?
And the second question. Found only aerated white chocolate. Doesn't this fit? I read somewhere that it does not melt. What to do then?
The cake is scheduled for the 23rd, so there is still time, I hope to wait for answers. Thanks in advance.

Victoria, aerated chocolate will do, I pour a little milk into a bowl and melt the chocolate there. At the rate of cream, for an amateur. The cream is delicious! I make for mine according to a recipe, and to order half of the norm (not everyone likes a lot of cream). You make 1.5, look, if it seems a little, you can still knock out the cream!

Thank you very much, Anna
So I will. I will report back later.

Girls, tell me, please! I just made this cake, but my cream turned out to be liquid. I whipped the cream to the peak, when I combined it with cottage cheese, I did not even use a mixer, I interfered with a spatula .. Now there is nothing to do, but in the future I would know what I did wrong.

I collected the cake today. The cream is gorgeous. Maybe it's the cottage cheese?

9% took cottage cheese. I walked over it with a blender to eliminate lumps, it became thinner then, and when I added chocolate, it became generally liquid. I think that in the refrigerator all this should freeze and will not spread.

I had a weight cottage cheese, very dense. I also blasted it, it was the same dense and remained, only it acquired uniformity. The cottage cheese was one and a half norms, that is, 750 g. And chocolates - 2 pieces of 95 g each, that is, more than one and a half norms.
The chocolate, although porous, melted well in the microwave. And the mass was thick, so when added to the curd, its consistency did not change much. Whipped the cream to the peaks, introduced it with a spatula into the cottage cheese, and then spun it with a mixer, as Natalya wrote. The cream did not fall or liquefy.

Maybe next time you try to weigh the cottage cheese so that the excess liquid is gone?

Thanks, I'll try to weigh it. If this does not help, then the pens are not growing from there.

My cake for this wonderful recipe. I cooked for my men (son and husband) on February 23rd, but they couldn't wait and ate today. I liked the cake very much! Juicy, unusual taste, possessed by a cream. Thanks a lot for the recipe!

[Olga]

Olga, very beautiful cake, thanks for the photo!

Today we tasted the cake is very, very tasty. I have no words! Thank you very much for the recipe

I do not know how to decorate beautifully, so my home





And I distributed the cream unevenly, put a lot on the first layer. Next time I will not do it by eye, I will weigh it on the scales.

I lay in the bookmarks for a long time, but finally decided to bake. Now this is my favorite! Delightful harmonious combination of aromas and tastes! It turns out to be a little expensive, but it tastes much more expensive than its price. She baked it in a mold with a diameter of 26 cm. The dough was kneaded 2 times in half a portion and when baking was divided in half, that is, each cake turned out into 1/4 portion. Impregnation was done with 300 ml. The cake is tender, moist and fragrant. Natasha, thanks for the recipe!

And the second question. Found only aerated white chocolate. Doesn't this fit? I read somewhere that it does not melt.What to do then?

How it melts. we only sell porous and everything has always been ok. We sell two types, one Russian Air, the other Ukrainian Roshen. I like Roshen better, it melts better, but the Russian one is also nothing, at first it is like a whole, but after stirring well with a spoon, it diverges.

[Victoria]

Victoria, Natalia, thanks for the amazing photo reports!

Girls, hello!
I want to bake this cake, there is still time, which means there is a hope that I will have time to get an answer
Tell me, craftswomen, with what blenders do you grind cottage cheese? I only have a stationary blender, do you think they can? To be honest, I have never ground cottage cheese

Tell me, craftswomen, with what blenders do you grind cottage cheese? I only have a stationary blender, do you think they can? I, frankly, never grinded cottage cheese

I am submersible on a leg.

[natapit]

natapitDo you think you can replace the cream in the cream with weighed sour cream? We have no cream. And the cake intrigued, I want to make cream with cottage cheese and there is white chocolate. Moreover, a friend asks to cook a cake for her granddaughter, but the cream is not butter, but curd asks.
I bastard with your recipe, it looks so appetizing that drools.

[Era]

Era, I already wrote in the comments that you can use thick and fat sour cream, not sour and which can be whipped! Good luck!

Galya, I did it with thick and non-acidic sour cream - delicious !!! But our sour cream is whipped like cream in a relief!
ABOUT! While I was slowing down, Natusya answered herself!

[natapit]

natapit, Ilona, Thank you! We have sour cream 18%, but I put it overnight, then you can beat it. Of course it will not be in relief, but it turns out quite magnificently. I will cook the cake for myself tomorrow, and for my friend in a week.

[Nansy]

Nansy,
Natasha, I grind in Thermomix, count in a stationary blender. But more often I just take pasty cottage cheese (activia, agusha, tema or Ostankino low-fat sausages), maybe that's why my cream is not thick, but very delicate and tasty.

Lisa, thanks! I'd rather take such cottage cheese

Natasha, thank you so much for the recipe! What a delicious treat! Now I have this cake in my favorites

[Natalia]

Natalia, I'm glad that I liked the recipe !!! thanks for the photo report!

I have no photos, but thanks a lot! The zest gives the cream a light piquancy, such a combination for me. Chocolate took 120 grams, it seemed a bit too much. In the next. if I take a little less, maybe even rub it or make one layer instead of three. But this, if for yourself. And I will offer it to the customer in its original form. I slightly increased the impregnation.
Natasha, does the taste of the cream change a lot with cream cheese? Also a very interesting option, I want to try.

[Victoria]

Victoria, I'm glad I liked the cake! With cream cheese, the cake is even more tender and airy!

Natasha, and with which cheese tastes better, I'm not entirely sure that I understood which cream cheese we are talking about - mascarpone / ricotta / philadelphia?

This is cake! Simply gorgeous!

[Vei]

Vei, in the comments, I don't remember the page, Natasha gave the recipe in grams. And in that version, she has Philadelphia cheese next to it, everything is possible. It seems to me that mascarpone will not give such an interesting taste as these cheeses, they seem to be salty. Although with mascarpone, it should also be skusnaa.