Cake "Fairy Tale"

Photo from the other side of the cake

The cake came out weighing 3 kg

Have a nice day, everyone. I bake this cake for the second day ...... Why the second ... since I threw everything out on the first ..... I just took off the second cake ... Similarly, the cake does not rise I think that they are designed for a maximum of 24. I have 28 and a thickness of up to 1 cm (((Today I increased the rate of flour and sour cream in half ... The biscuit became better ... but still not the same as in the original picture. I don't understand what's the matter ... . The cakes are not porous at all ((((like pancakes ((((((((((((

Have a nice day, everyone. I bake this cake for the second day ...... Why the second ... since I threw everything out on the first ..... I just took off the second cake ... Similarly, the cake does not rise I think that they are designed for a maximum of 24. I have 28 and a thickness of up to 1 cm (((Today I increased the rate of flour and sour cream in half ... The biscuit became better ... but still not the same as in the original picture. I don't understand what's the matter ... . The cakes are not porous at all ((((like pancakes ((((((((((((

At first, I also thought that the cake would not work, because the cakes almost did not rise and looked a little under-baked (they were sticky when touched). The cakes should not be Thick in this cake. But I didn't have time to redo everything and I put together a cake with these cakes. My cakes were also not very porous, but this did not affect the taste of the cake. Baking in the form of 26 cm, collected in 24 cm. It's a pity that you threw out the products. It was necessary to try at least a small piece of cream to spread and try what would happen. What if everything is not so bad

Thanks for the answer. Yesterday a neighbor gave a slightly different recipe and I baked the cakes. It turned out better. I understood, in principle, what the problem is ..... It is in the form One norm is designed for a maximum of 26 forms and I have more ...

I did it))))

I want to try this cake, please tell me what kind of fruit can I put in the cream layer? I baked a classic Poor Jew, but I want more airy cakes. I think peaches, bananas, kiwi.

Hello. It seems to me that it is already quite airy. I just had a very big one and I baked in a large form, not very high. I really love fruits, but probably not in this case. All three cords are filled with fillers and so serious ... Well, that's for my taste.

Thank you) Just the customer wants) I have already tried baked for myself, it is really very tasty!

[lenysk]

lenysk, it seems to me, you need to be able to say No in this case)), fruits are not included in the recipe of this cake, and absolutely justified. Make a simple biscuit for such a customer

Girls, did you bake this cocoa sponge cake? I didn't succeed at all. And another question: drive sour cream into the egg mass with a mixer or just stir in with a spatula?

[Larissa]

Larissa, add sour cream and stir at low speed of the mixer.

Girls, I got such a cake. In the photo it seems normal, maybe it should be so? It does not look like biscuit, it seems porous, but a little rubbery.

[Larissa]

Larissa, should be soft. It looks normal. Do with baking soda and other fillings.

Uraaaa! I managed! Instead of baking soda, I put baking powder on autopilot, so it didn't work. With soda, everything worked out, an airy, tender biscuit!
Sveta, thanks for your help !!!

Thanks for the recipe! I needed a sour cream biscuit recipe. The biscuit is delicious! The cream was made by charlotte!

Natasha, thank you very much for the recipe! It was my turn to use it


The weight of the cake is 3.5 kg, the height is almost 10 cm, the taste is excellent!

Girls, does everyone really make this cream with gelatin? That is, in structure it is like a soufflé. It turns out that only syrup is served here. I still think not to add gelatin if the sour cream puffs up.And then we also whip today, not tomorrow.
And will the cake be thick in the form of 24?

[VictoriaCam]

VictoriaCam, I won't tell you about the cream, I made another one, but I baked it in a 24 cm form., I got 2.5 cm cakes.

[Victoria]

Victoria, it turns out not a cream, but a real soufflé. Baked in a square shape 24 * 24, the cakes came out at least 2 cm. Do not regret the impregnation, take it at least 300 ml, 100 for each cake.

[Victoria]

Victoria, well, if you collect a cake with just cooked cream - souffle, then there will be impregnation from it, it does not immediately turn into a souffle. I take 180-200 g of impregnation for three cakes.

And me and 300 ml was not enough.

I also soaked very abundantly, but then I realized that I could soak even more. It's all about taste and color. Many VNK do not saturate, and I love wet cakes, so I saturate everything and a lot.

my fairy tale looked like this, the first themed cake in honor of my daughter's good marks at school :) on top, butter cream with condensed milk inside a cake with poppy seeds, nuts and raisins, thank you so much for the recipe! the cake turned out to be very tasty and moderately sweet.

the most delicious cake! I cooked it myself, it turned out not so beautiful, but mega delicious)

I'm baking this cake. The question is impregnation. Need impregnation without alcohol. Please advise!

Yes, you can just soak water + sugar with syrup ... In general, any impregnation will do.

[Larchik79]

Larchik79, thanks for the advice! I made milk with sugar.

[Tasha]

Tasha, thanks for the recipe and happy birthday!

On the basis of sour cream-nut biscuit, I made 3 cakes - with poppy seeds (pre-brewed boiling water), walnuts, with cocoa. Impregnation - milk with sugar. Cream - boiled condensed milk with butter. Have already eaten Very tasty, real homemade cake!

Thanks for the recipe! The cake is gorgeous! My report ....

tell me, can you replace citric acid with lemon juice? extinguish soda for them?

I never use acid, just lemon juice. The cake is great.

I never use acid, just lemon juice. The cake is great.

How much juice do you take?

[Girls]

Girls... the biscuit didn't work out at all. I tried it with poppy seeds for the whole norm for a 26cm shape. While stirring the flour. already understood. that nothing worthwhile will turn out The bubbles have disappeared altogether. the test was barely enough to fill out the form. As a result, at the edges somewhere in mm5. in the middle a little more and through holes. The edges are lined with parchment. but it still burned. Did everything according to the recipe. but the error is somewhere at the kneading stage. Temperature 180. Prompt. where is the mistake?

[valentine]

valentine, I in such cases sin on sour cream. With a fat content of 15-20%, it is liquid and, to put it mildly, non-dairy, that is, made of all sorts of rubbish. If the eggs are fresh and beaten perfectly, then sour cream could mess with it. I had punctures before, now I'm doing sour cream myself, everything is fine.
About burnt out. The temperature in ovens is also not always exactly maintained. Try reducing the heat 5-10 degrees next time.
To make the biscuit evenly lay in the mold, twist the filled mold a couple of times and tap lightly. Then the big bubbles will blow off, and "Everest" will not grow in the center.

[Anna.]

Anna. so there was nothing to twist. The dough was barely enough to smear in shape. The biscuit practically did not rise. Or I kneaded the flour for a long time. to get rid of the lumps or I don't know what. The typical soda bubbles were gone. when i scratched the dough

The flour must first be sifted and the dough must be gently mixed from bottom to top, carefully and quickly. You don't need to knead for a long time. Apparently you have mixed it. The biscuit is tender.

[valentine52]

valentine52, check the sizes of your own and recommended forms. I baked this cake, everything turned out as in the recipe.

I made a creamy sour cream according to this recipe without gelatin, but put a sachet of thickener for cream (in sour cream for stabilization), the cream turned out to be super, delicate, airy, not sugary. Made for a dairy girl. Thanks for the recipe

I also got two pancakes. Muku tried to mix it in quickly, but I saw the pieces of flour and finished them off. And in general, I forgot the soda. But tomorrow I'll miss the mascarpone and put in strawberries. The sour cream was thick.

Tell me if chocolate cream will suit this cake? They ordered such a cake, but they want chocolate cream.

And another question, can anyone have tried all these fillers (nuts, raisins, etc.) to be used with VNK biscuit? As it turns out? Sour cream cakes are dense.

The cake was bad. The skins are tight as bad cupcakes. Impregnation of 120 ml per cake did not help. The cakes remained tight. They almost didn't get up. It's all about sour cream. In 3 st. l. there cannot be 100 grams of sour cream. In fact, the dough is ordinary biscuit, but sour cream makes it very heavier. A bunch of sour cream. It was necessary to put these 3 spoons (30-40 grams). Better yet, take regular biscuit dough and add fillers. When you break the cake with a fork, the cream is already spreading, the cakes move out.
I did not add gelatin to the cream. It was thick. And that, the absence of gelatin did not help these dry cakes.

In 3 st. l. there can be no 100 grams of sour cream

It can very well, if the sour cream is thick

Girls, who can help with recounting the prescription? I can't figure out what shape to take with a diameter, and how much to reduce the proportions of the recipe, so that the cake turns out to be about 1 500 gr.

[Become_North]

Become_North, Julia, good morning! I make in a 22 cm mold (0.5 servings). I cover the top with mirror glaze (+200 g to weight somewhere). The cake comes out with a weight of about 2 kg. If up to 1.5 kg, you need to take 1/3 of the dough and the shape of 15-16 centimeters.

[oskar]

oskar, Thank you so much! and another question, do you pour the mirror glaze on the biscuit?

[Become_North]

Become_North, Sorry for not responding right away. I put some of the cream on the last cake, it hardens and then I pour the glaze. After complete solidification, I remove the form, sprinkle the sides with toasted nuts. on top of the glaze I draw a pattern with melted chocolate. I make this cake very often, one might say "the dog ate it." Another point: I put less gelatin than in the recipe (no more than 15 g in half portion). Impregnation milk + vodka + sugar. powder. I bake in a 21 cm shape, then cut off the cakes a little, because the edges are a little fried with me. The cakes end up with a slightly smaller diameter than the shape. I spread the edges of the form with a special film 10 cm high (you can replace it with an ordinary dense file) and "collect" the cake. Freezes in 2 hours.

[oskar]

oskar, oh thanks for the detailed description !!

[Become_North]

Become_North, It's my pleasure! Always ready to help!

I thought that I would not be surprised with the fillings of the cakes))) But this one is just a bomb !!! Thank you very much, Natalia, for the recipe !!!
Made some minor adjustments) I reduced the gelatin a little, used gin instead of the indicated alcohol, and made one cake with dried apricots ... the combination of all these tastes was divine !!! The filling is stable, keeps its shape well.
The middle in the cakes with dried apricots and prunes was not baked a little, as if rubber, but I think in the future I will correct this point. Since the edges are right, I know what to aim for

Delicious cake !!!
I did it just for testing, and, of course, because of laziness I decided not to bake three cakes, but one on a sheet. Divided the paper into three parts with a pencil and a ruler, laid out dough with different fillings on each part.



The cake rose, lush, again measured it with a ruler and divided it into three parts.
Soaked well, the cream keeps its shape well, did not decorate, so, sprinkled a little chocolate on top. It turned out very huge and delicious !!