home Confectionery Cakes Chocolate cakes Creamy chocolate cake with peaches

Creamy chocolate cake with peaches (page 3)

Kamusik
Zhenya, unnecessarily!
echeva
I made a Moroccan cake - there is just gelatin in the cream. It turns out something like Bird's milk ... in my family they like cream like thick yogurt - sour cream, that's why I'm asking a question about a cream thickener .. I wouldn't want to get a strong mousse cream again ... or are my fears groundless? (On the other sides - will the thickener keep the shape of the cream?) ... In general. decided to trust you completely and irrevocably
Kamusik
If you do everything strictly according to the recipe, then there will be no strong jelly. And, since the layer of cream is high enough, the fixer will not hold such a layer. You have two options - either to make with a thickener and a layer of cream two times less, or with gelatin according to the recipe.
Py. Sy. Why unnecessary chemicals (thickener), especially for yourself? IMHO.
Ilona
There will be no strong jelly! I checked, it turned out sooo tasty and tender, but I took 20g of gelatin, because I have gelatin from Dr. Otcher, it is more grippy.
Tasha
In general, there are general calculations. Maybe someone does not know, then you need to remember: 1 liter of the total mass of the cream needs 20 g of gelatin. To dissolve 1 g of gelatin, 5 g of water is used.
echeva
how much do you need to take usual gelatin, not instanthow is the recipe?
Tasha
I value them equally in gelling.
Dissolve the instant immediately: pour gelatin into boiling water, stirring vigorously. Dissolve ordinary gelatin: pour the powder with cold water and allow time to swell, and then heat until dissolved.
Zhivchik
Quote: echeva

how much do you need to take usual gelatin, not instanthow is the recipe?

Regular gelatin and instant gelatin are in a ratio of 1: 1.5.
That is, we usually take 1 tbsp. l, but instant 1.5 tbsp. l


This I brought out in my practice.

If prescription grows quickly. -30 g, then the usual - 20 g.

Quote: tasha74

I value them equally in gelling.

echeva
I'll still take 20 g instead of 30 ... - THANKS FOR THE ANSWERS !!!
Tasha
I also used to share: powder, sheet, instant. In the end, I also practiced and came to the conclusion that they are the same. Not absolutely, of course. Leafy clean and odorless (gold and platinum are stronger). But now I am dealing with powdered Gelatine Bloom 200 (the strength of food-grade gelatin jelly is determined by Bloom or Valentui) and instant Mriya - I see no difference in the effect.
Zhivchik
Quote: tasha74

I also used to share: powder, sheet, instant. In the end, I also practiced and came to the conclusion that they are the same. Not absolutely, of course. Leafy clean and odorless (gold and platinum are stronger). But now I am dealing with powdered Gelatine Bloom 200 (the strength of food-grade gelatin jelly is determined by Bloom or Valentui) and instant Mriya - I see no difference in the effect.

I don't have Gelatine Bloom 200. And the leaf too.
I was comparing regular gelatin, which used to be sold in sachets, and now instant gelatin. If we take the ratio 1: 1, then with the instant one it turns out not jelly, but thick jelly. If you take 1: 2, then like rubber. But 1: 1.5 is just right.
kukki
Good afternoon, girls. Tell me, has anyone tried to cover this cake with mastic? they ordered me a chocolate cake with butter cream and peaches. and then I find this miracle !! just what you need. but not words about mastic ... will the cake withstand the weight of the mastic?
Zhivchik
Quote: kukki

Tell me, has anyone tried to cover this cake with mastic? I ordered a chocolate cake with cream cheese cream and peaches. and then I find this miracle !! just what you need.but not words about mastic ... will the cake withstand the weight of the mastic?

If a classic biscuit can withstand your mastic, then this cake will also withstand.
kukki
Quote: Zhivchik

If a classic biscuit can withstand your mastic, then this cake will also withstand.

Thank you
Anyuta NN
Thanks to the author for the recipe for this wonderful cake. We liked it very much. Rich chocolate sponge cake, delicious soufflé, large cake yield. You just need to think about how to cut and lay peaches correctly so that the cut is beautiful.
Creamy chocolate cake with peaches
Creamy chocolate cake with peaches
Scops owl
Natasha, I am with a report and gratitude. Cake is now one of my favorites. How delicious, words cannot convey: mail1: I did it with peaches, I also want to try it with strawberries Decorated with chocolate, I reported to you about my chocolate adventures in Temka. (White chocolate decor: chrysanthemum and sides for the cake) Cocoa put a third of the norm. I sin on him, I'm afraid because of him the biscuits rise poorly when I add a lot
Creamy chocolate cake with peaches
And this is a top view. Of course there is something to work on, but even this one was smart for a sweet soul. The main thing is to pretend that everything is designed this way.
Creamy chocolate cake with peaches
Scops owl
Natasha, did it for the New Year. Of course I screwed it up. Why did I put it in the refrigerator, and then began to water it with icing, well, it grabbed unevenly. I masked it with powder. Nobody paid any attention. The chocolate was 73%. For me, just right, a little bitter. Everyone liked it, only the nephew seemed bitter. Now, if I bake the children, I'll take a simple chocolate or change the icing recipe. Thanks again. This is one of my favorite cakes.
I took a photo with the paper, so I transferred it, and there was no time for filming.
Creamy chocolate cake with peaches
Merri
Larissa, jambs are not visible, as if so conceived!
Rivka
Tasha, thanks a lot for the recipe!
We made the last call. Before that there was a failure, so my hands were shaking. But I liked the cake very much, they called and thanked.
The cream was easy to work with. I doubted whether it was possible to fill the cream with ganache, in the sense of not only the cakes, but the whole cream. Made ganache out of white chocolate and it didn't freeze. Therefore, the question disappeared by itself.
For me personally, the cream is missing something, some note. But the most important thing is that the customer liked it.
Thank you and recommend it to everyone.
ElenaS
Girls ... pliz tell me .... I need such a cake just to coat the top with butter + cookies and decorate with MB cream. how the cream mousse will behave, the putty will not fall off? Does anyone have experience? really needed
Inna76
Hello. The cake is delicious, light, made for the new year, went with a bang. Made according to the recipe without changes. Weight 3100 height 8.5, diameter 26 cm, height of the cake itself 2.5 cm. The only thing is that my ganache did not freeze, but soaked the top cake (it was completely absorbed). Can you tell me the reason ??? I applied it barely warm on a chilled cake, but after a day it did not freeze in the refrigerator (you can see the smudges in the photo). It's good that the meringue did not work out (it was all cracked), crumbled it and sprinkled it on top (there was a cake for myself, a test of the pen both in it and in the meringue on sticks).
Creamy chocolate cake with peaches
Creamy chocolate cake with peaches

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers