Royal cakes

Category: Bakery products
Royal cakes

Ingredients

DOUGH:
egg yolks 3 pcs
sour cream 200g
butter (frozen) 200g
flour (sift) 700g (+)
salt 1h l. (no top)
FILLING:
apples with sourness 3 pcs
walnut (chopped) 100g
raisins 1 st.
cinnamon 1h l.
FRENCH MERENGA:
egg whites (room temperature)) from 8 eggs
fine sugar 450g
vanilla extract

Cooking method

  • Dough preparation:
  • All dishes and food should be cooled in advance. Sift flour on the table. Grate the frozen butter on a coarse grater into flour. Mix yolks, sour cream separately and put in flour and butter. Mix evenly with two large cold knives and chop the mass into crumbs….
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  • Knead the dough quickly, gather into a ball and put in a foil. Send to refrigerator for 3-4 hours ... ..
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  • Filling:
  • Chop the walnuts separately (neither small nor large). Rinse the raisins and dry them. Cut the apples into small thin pieces. If the skin is not thick, then you do not need to peel the apples. Mix everything and add cinnamon.
  • French meringue:
  • Degrease the utensils for beating. Then wipe the dishes and whisk dry. Proteins should be at a temperature of 22-25 degrees. Beat the whites as soon as they begin to foam and turn white, add sugar. Whisk until stiff peaks.
  • Assembling the cakes:
  • Put the oven on heating 200 * С. Prepare trays. We take out the dough, divide it into small pieces. Then take one piece at a time and roll up the tourniquet. Divide the tourniquet into small pieces ... Roll each piece into a circle with a diameter of 8 cm ... ..
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  • Put in the middle a few raisins, chopped walnuts, apple slices, and cover all with 1 dessert spoon of meringue….
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  • Stitch the edges as follows: blind two opposite edges together, then the next two together (like a cross).
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  • Whipped meringue will appear in the ears between the dough - this is normal. Place all cakes on a baking sheet.
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  • Bake for 15-20 minutes on a beautiful ruddy color.
  • You should get 24 large cakes, and if you make them small, then 32 pieces. More meringue is needed for small cakes.
  • I highly recommend making other fillings as well. Pear + cinnamon + nut or apricot + cinnamon + nut, peach + cinnamon + nut gives excellent taste. Only if the fruit is juicy should you add cornstarch.
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The dish is designed for

32pcs

Time for preparing:

2.5h

Note

These are my signature cakes. ... Try it, and maybe the cakes will become your signature dessert.

Moskvichk @
Pts. beautifully! but tell me, the meringue inside turns out to be soft?
irza
What a wonderful recipe! And for the description and step-by-step photos, special thanks
Tasha
Yes, it is not crunchy, but not pasty ... There is symbiosis inside during baking, the filling is complemented by crispy crumbly dough ... And a very harmonious taste. I love making small cakes for one bite. Fuss more, of course, but enjoy the maximum. And when there are a lot of them on a platter, and I put them in a pyramid, then it is very beautiful.

I have been baking these cakes for a very long time. But they don't get bored. Me and macarons go instantly and these cakes ...
Twist
Natasha, very gentle and beautiful! I took it to the bookmarks.
Gasha
Natashik, wonderful pies !!!
celfh
A very interesting recipe!
Merri
Royal cakes! Oh, it turns out they are called that !!!
fronya40
mmmmmmmmmmmmmmmm. I take it to bookmarks !!!!
Tasha
Marisha, Tanya, Gasha, Irina, Frosya ... I feel as if I have already fed you all goodies. I am glad that my scanty experience can please someone ...
londar
But they don't get bored. Me and macarons go instantly and these cakes ...
[/ quote]


I beg your pardon, but who are the "macarons"
Tasha
Macarons are real "diamonds", delicious little cakes, a few grams of pure pleasure. I have not yet completely mastered this site and I do not know if there are any recipes ... I, for example, have a whole selection, so I will draw up and make a separate post on pasta. Smooth on the outside, soft and slightly viscous inside, with a lovely "skirt" around the edges, made of almond flour and meringue, cream ........ What makes me especially happy about them is the endless opportunity to experiment - with tastes, fillings and even in size ... Colorful funny halves - nut, chocolate, citrus, raspberry, truffle, coffee, violet or black pepper. Filling of chocolate, ice cream, fruit jelly, custard, spices, aromatic alcohol, rose water or caramel. These are the chocolate ones:
Royal cakes
lunova-moskalenko
Natasha, super recipe! Share more your talents and recipes. In the meantime, I took the recipe into the bookmarks and into the booklet! Thank you!
Gaby
tasha74, your miracle cakes are so good!

There is a macaroni recipe here on the forum, with raspberry cream, BUT don't let it bother you, post your recipes, because lot recipes not it happens !
Tasha
Nadia and Vika, of course I am ready to share my success.
lunova-moskalenko
And I'm ready to write!
fomca
Something hasn't come out for me for the second day of beauty, then yesterday with rolls, then today ... Here's my result, I need experience in sculpting ... meringue climbs out - it's inconvenient ...

Filling - nuts, raisins, pear, cinnamon. Unusual and tasty. Thank you!!!

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Tasha
Light, sipatish ones!
Did you get the dough? It should be fragile, flaky, crumbling ... And the photo does not show the structure or something .. And the filling is needed a little less. It's more convenient to work this way ... I did it, maybe I got used to it already ..
The most important thing is delicious!
fomca
Yes, probably, I tightened the dough a little bit, it was too tiny I got it and I tried to put it all into a ball. Puffiness is present in the finished product, it is clearly visible on the bottom!
Freesia
Thanks for the recipe! I'd like to cook
Tasha
Apples are a classic, but the apricot will soon be - also unusually tasty !!!
Freesia, I will be glad if the recipe comes in handy !!!

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