Cake "Fairy Tale"

Thank you!

I report on the "Fairy Tale" cake. In the recipe, it was written that the eggs must be beaten until a stable white foam. I have a mixer that is 15 years old (if not more). After the first two cakes (only had time with prunes and nuts) I stood waiting in the wings. I mean I put it in the oven, turn around, and it smokes (just stood on the table, but turned on the cut). She quickly unplugged it from the socket, glad there was no fire. So I didn't finish the cake. The cake turned out to be a composite, but I really liked the cake with prunes. And I didn't feel it with nuts (maybe because I didn't fry them). And I'm waiting for a present for the new year - a new mixer.

The new mixer will work fabulous .... By the way, I am also choosing a car now. Stopped at KitchenAid, little left to do. Buy!

I never fry a nut beforehand. It tastes better this way. And I really like the walnut in these cakes. If you do not feel the taste, then make twice as many nuts. I do not regret pouring filler into the cakes. The rise here is not important in the cake, but the flavoring effect is guaranteed.

: girl_claping: Thank you to the author for the recipe, I've been sitting on the forum for a long time, I've remade peaceful things))))) The girl of the night is all so clever !!!!! I have a new oven and I will not adapt to it in any way ... that all the cakes were baked in the microwave (800 power for 6 minutes + 3 minutes rested there)))) It turned out great !!!!!!!!! Only it seemed to me that the cream was a bit too much, I almost got a basin))))) Well, never mind the children gobbled up what was left, but the cake is really a TALE !!!!!!!

"Our regiment has arrived! Do you hear, you, staff captain? We will give you, Melekhov, a platoon" (Sholokhov. Quiet Don). : scout: Shushunya, I am glad that I shared the valuable experiences of baking in the microwave.

And after purchasing the oven, I now knead immediately into 3 cakes (I beat 3 eggs + 250g sugar + vanilla, + 300g sour cream + 270g flour, sifted with 2.5 tsp. Soda and 1.5 tsp. Lemon kita powder). I divide into equal 3 portions and add to each of my loose ones (nuts + poppy seeds, shock. Crumb + prunes, raisins). On 3 forms - distribute the thinner the better. And in a hot oven 150 * C 25-30 min. on annular convection. It turns out quickly and conveniently.

And not much cream. By the way, the last time I added only 20 g of Mriya gelatin for a mass of 1.200 g sour cream. And at the beginning of the recipe, I wrote almost 2 times more gelatin. So now I'm leaning towards reducing the dose of gelatin !!!!

[tasha74]

tasha74, thank you very much for the recipe for a delicious cake! I did everything according to the recipe, only I took homemade sour cream and put only 20 grams of gelatin. It turned out super! Everyone loved the cake!

Thanks for the delicious cake recipe!
Three cakes with poppy seeds, raisins and nuts
🔗 🔗

I love this cake very much! Mom always baked on holidays! Thanks for the recipe! On the weekend I will definitely do it!

And after purchasing the oven, I now knead immediately into 3 cakes (I beat 3 eggs + 250g sugar + vanilla, + 300g sour cream + 270g flour, sifted with 2.5 tsp. Soda and 1.5 tsp. Lemon kita powder). I divide into equal 3 portions and add to each of my loose ones (nuts + poppy seeds, shock. Crumb + prunes, raisins). On 3 forms - distribute the thinner the better. And in a hot oven 150 * C 25-30 min. on annular convection. It turns out quickly and conveniently.

Natasha in this quote is a slightly different recipe than on page 1: there is less sugar, no starch ... You forgot to add it, or is it a different recipe? I baked a fairy tale according to a different recipe (more sour cream, less flour and no starch) I didn't like very well. Please tell me what recipe you are making? Thank you

I forgot to add starch, and reduced sugar since the time of writing the recipe ... but this is a matter of taste - you can make it sweeter. So the recipe is the same.

Thank you

I love this cake, I bookmark it

[Natasha,]

Natasha, and I'm bringing another thank you for the biscuit! What a fluffy he turns out! I even took a photo A little with a dome, but still ... in the center it is 2.5 cm high !!!!!! I baked in a rectangular shape measuring 37 * 25 cm for 2.5 eggs, if you take eggs according to your recipe weighing 75 g each (I just got the weight of three eggs)

Right - fluffy! And the pores are so large - this is the work of soda and acid. Crushed lemon crystals into powder?

Right - fluffy! And the pores are so large - this is the work of soda and acid. Crushed lemon crystals into powder?

Yes of course! Well, I enlarged this photo - and so, their size completely suited me!

Girls, I want to make a cake for the weekend, tell me - do you have to do something with the poppy in terms of processing, boil it, grind it or pour it straight from the pack and that's it?

Good day. I baked this cake and I don’t understand what the catch is. Can you tell me. Gelatin added 20g. (gelatin Dr. Oteker), the cream stood in the soufflé. The cake stood in the refrigerator overnight. Cut, the cakes are quite dense and dryish. Maybe you need to keep it warm for some time before use?

Poorly soaked the cakes.
Nice piece!

; -D impregnated according to the recipe. 100ml for 1 cake.
Thank you.
I decided to soak it with sour cream next time.

the beauty is fabulous! but intersno-you can bake it in a multvark, something is lazy in the oven ...

well, just a masterpiece! Thank you!

And I still don't understand, the author in the photo has a fairly airy and porous cream. From the photo it looks like there is no gelatin at all. How can you achieve such a structure in this cream with gelatin?

[fronya40]

fronya40 Currently, the mistresses-wizards do such miracles in multicooker. I think you can! Although I do not have this device. Shushunka baked in the microwave - happy!

kolenI wrote in the comments about reducing the dose of gelatin. Because for a long time I was adapting to his unstable behavior. The result could change every time. I make the cream according to the script and try to achieve when the cream is the most delicate, light. Read the comments for new introductions. But you can't do without gelatin. If possible, I'll let you know. But you have to experiment.

I saw your message on decreasing the dose of gelatin. I also took 20g. In the next. times 10g. I will try. I really liked the "splendor of the cream" in your photo. When mixing sour cream with cream, I got a smooth sour cream mass. Splendor, unfortunately, did not work out. I will train. Those who made it liked the cake. I am very picky about cakes now. The taste must be perfect. I can share my experience on how to make many new cakes, without much money. I am announcing a new cake. I get paid for its cost. I'm giving away the cake without one piece. Everyone is satisfied and happy. I made a new cake. The one who ordered received it at cost. Because I just can't eat cakes in such quantities anymore. ))

Much also depends on the thickness (fat content) of sour cream and cream. Everything should be looked at with an experienced eye for your taste.
After the stage of mixing sour cream with dissolved gelatin, let stand in a cool place until the mass is bonded (set). Beat with a mixer before adding to the whipped cream, stir with spatula. You should get a looser structure. Try this.

A good way for training and experience. Just wonderful! And I give everything or wait for a new reason to make sweets!

Thank you very much for your advice. So I will do so next time.

Thanks for the recipe! I baked two good girls for a present, I made both cakes with mastic! Here is the report. Elena
P.S. And how to attach a photo, so I wanted to show off strongly

[Elena]

Elena, we have a theme I'm a newbie! What you need to know to communicate at the School of Pastry Chefs? and there is a post How to insert a photo into a message ... Read it.
You can also use to insert a photo Galleries Bread Makers.

Well, that's what I did with "Fairy Tale"



She did it for her friends for their birthdays! They love it, thanks for the recipe, just cool and easy. True, when I read it for the first time it was scary.

Well, you must, you have something wrong with the pictures. I don't see any pictures. Well, I believe that everything is good there! If you do it through the radical, then choose position 2) Picture in the text. Try again.

And the cake is good in itself (tasha74), and the Cat Revelers turned out beautiful cakes!

Lucky girlfriends !!

Thank you girls very much, I will try again with pictures !!! Today I want a bird cherry oven, they say it’s very tasty, then I will report back at the same time and try again with pictures.

So cozy and homely warm!

Tell me please. Mac you did not soak? It seemed to me that he crunched a little.

I didn't have such a phenomenon. I added it right away.
What? A little crunched - is this the norm? It seems to me that soft poppy taste is a disadvantage.

And I love steamed soft, and do not consider it a disadvantage. I love crispy too. It depends on where and in what test)) Whoever likes it apparently

Girls, and at what size is the cake shape?

I bake in a 28cm mold.

Thank you!

I read-read about cream with gelatin and do not understand why no one uses a thickener for cream and sour cream? I get such an airy cream with it - a spoon is worth it, although it may be a matter of homemade cream and a whipping machine, since I whip not with a mixer, but with a special nozzle for cream in a food processor.
In general, tomorrow or the day after tomorrow I will cook this cake - then I will report back

I baked the cakes. The biscuit did not rise at all Where I don't even guess the error

Natasha, tell me please, I really want to bake this cake, but my cream will be sour cream, I have a question: about eggs, 75 gr. - is it with or without shell? our eggs are all small and 1 egg without shell weighs 35-40g. or do I have to weigh them with the shell and then I take 2 whole eggs?

Natasha, thanks for the wonderful cake recipe! The cake turned out to be very tasty and large - 10 cm high.

so what's with the eggs?

75 g - is it with or without shell?

I usually take 1 egg of 1 or O category. I never weighed it.

[oksa851]

75 g and more - the weight of the highest category eggs with shells.
Considering that the shell weight is 10% of the total, I don't think +/- 4-7 grams will play a big role. It's not yeast in bread.
oksa851if you have like pygovka egg of the 3rd category (35-45 g), then I would take 2 pieces, and the perfect one, as I wrote kolen, one is enough

I bake this cake according to your recipe very often and today I decided not to bother with whipping and just mixed all the ingredients. The result is exactly the same.

Good day!
I also baked this very appetizing cake! Since the recipe was written earlier, and the technology itself was not recorded (here I am a simpleton!), I prepared the cakes in a simple way, namely, I simply mixed the bulk for each cake with a mixer (all the ingredients at once except fillers), and then mixed in the additives with a spoon. I just read it today. that it was necessary to beat the egg, but judging by my cakes (and they turned out to be soft and high, about 2 cm high, each in a 24 cm shape), there is not much difference (beat or not). My add-ons-1. poppy + coconut flakes; 2. chocolate drops + prunes; 3. white raisins. By the way, I weighed the eggs, my C1 category weighs about 45 grams, so on the scales I added part of another egg to 75 grams. Due to the lack of cream, I used another cream, butter-custard. But I also love sour cream very much, and I am sure that it will go perfectly with these biscuits. In a word, there is a cake, insists, waiting in the wings! There was no trouble with him, it turned out to be very high, heavy, insanely fragrant. And I'll tell you about the taste later, when we cut. She didn't decorate either, because it is for a family tea party.

Good day!
And here is a photo of my cake:

And the cut:

I cut each of their three cakes into 2, their thickness quite allowed to do this (we do not like thick biscuits).My cream (butter-custard) was delicious, but it didn't really saturate the cakes. I am sure that with sour cream, which is offered in the original, the cake will be more saturated and moist, and sour cream will add additional sourness. We liked the cakes themselves very much, all the fillers are appropriate and perfectly combined with each other. In short, delicious cake, thanks for the recipe!

Natasha, thank you very much for this recipe !!!! I baked it for my friend and her daughter for their birthday (they have one day). The cake is very easy to prepare. She did everything exactly according to the recipe, except for the amount of sugar (she almost halved). The guests really liked it. Scattered in an instant. I baked it for the first time, therefore, not knowing the taste of the cake, I was very worried. It turned out in vain. In the photo, the birthday girl and my son


And here is the cut



Sorry for not very neat photos, we were celebrating in nature and the lighting was not very good.