Cake "Majaritsa"

Category: Confectionery
Majaritsa cake

Ingredients

Dough:
Flour 300 g
Baking powder 1/2 tsp
Margarine 125 g
Powdered sugar 100 g
Milk 4 tbsp. l.
Cream:
Sugar 200 g
Milk 500 g + 100 g
Flour 60 g
Butter 200 g
Cocoa 2 tbsp. l.
Glaze:
Chocolate 2 tiles
Cream 50-100 ml

Cooking method

  • Dough:
  • Mix flour with baking powder and grind with margarine (butter) into crumbs. Add powdered sugar and milk and knead the dough. You need to take so much milk to get a homogeneous, rather soft dough. Wrap in plastic and refrigerate for 30 minutes.
  • The original recipe states that the dough must be divided into 4 parts. But in the photo in the source, I see more cakes. Apparently the number of cakes depends on the size of the form. The main rule when rolling and baking cakes is that they should be thin. And how many of them you get depends on the size of your cake. For a cake 18 cm in diameter I got 14 cakes. Bake the cakes at 200 ° C until golden brown.
  • Cream:
  • Mix 100 ml of milk with starch. Set aside.
  • Pour sugar into a saucepan with a thick bottom, let it melt and cook until caramelized. Pour in milk 500g (be careful with this!) And cook until the caramel is completely dissolved in milk (about 10 minutes). Add milk with starch to the caramel mass (while stirring vigorously so that no lumps form). Cook until thick. Cool down.
  • Beat butter until fluffy. Continuing to beat, add alternately the sugar mass and cocoa powder.
  • I did a little differently: first I added cocoa powder to the caramel mass. And when he dissolved, she introduced starch.
  • Layer the cooled cakes with cream. Melt chocolate in cream (50-100 ml) and pour over the cake. It will take 1-2 days to completely saturate the cake. Before serving, cut into squares (preferably with a hot knife).
  • I got a cake 18 cm in diameter, 9 cm in height and 1400 g in weight. Small but daring! :))))
  • You can read the original recipe here: torte kolaci
  • If you have any additions regarding the translation, I will listen to them with pleasure, that is, read them.)))
  • And here is the recipe test from neighbor Christina:
  • 300 g flour
  • 1 tsp baking powder
  • 100 g butter
  • 1 egg
  • 100 g sugar
  • 3 tbsp. l. sour cream
  • Mix flour and baking powder, and sift on the table with a slide. Make a depression in the middle - and drive an egg into it. Spread cold butter, cut into small pieces, sugar and sour cream over the surface of the flour. Knead the dough. Cover with foil and refrigerate for one hour. Then divide the dough into 4 parts and roll each part to a thickness of 2 mm into a rectangle measuring 20 x 30 cm. Bake at 200 degrees for 10-15 minutes.
  • This dough is soaked faster with cream than the previous one. And I personally liked working with him more. But no matter what version of the test you use, you will undoubtedly like the cake.
  • RECIPE TAKEN FROM BLOG Raechka-Regina1611 FOR WHAT THANKS TO HER MUCH!

The dish is designed for


Weight: 1400g
Ø = 18 cm, ↑ = 9 cm

Note

My cake is designed like a basket of chanterelles.

pygovka
so ... so ... so .... well, who is such yummy, and with that name, shows at night, Huh? already want to try. now questions:
1.How much milk is needed in the dough? that is, pour in a little, kneading to the consistency that you need?
lunova-moskalenko
It should be tasty, but I didn't move in, but what are the chanterelles from?
pygovka
CREAM intrigues in Madjaritsa! it looks like caramel, but with the taste of chocolate because of cocoa ... somewhere I read that someone will make microns for the famous chanterelles ...
Ikra
Chanterelles? So, I am not the only one to see them ... I already have a heart attack just like a mushroom maniac. I thought they were already seen everywhere. Is this decoration?
valvery
Chanterelles are ready-made cookies that came across to me by accident at the right time. And so I was going to make them myself, and the master class in the Land of Masters would be good and simple would be no worse. Milk in the dough according to the recipe 4 tablespoons, but it all depends on the flour, see what kind of dough you get. And you need something to make it easy to work. So add one spoon at a time and watch. Spoons are also different for everyone ...
The cream is definitely an interpretation of caramel, I won't say anything new - very tasty !!
pygovka
Quote: Ikra

Chanterelles? So, I am not the only one to see them ... I already have a heart attack just like a mushroom maniac. I thought they were already seen everywhere. Is this decoration?
and what, the real ones put maybe?
pygovka
then I did not understand at all, the recipe costs 500g. + 100g. 100 went for cream with starch, about 4-5 tbsp. l. into the dough, and the rest? I have only one idea - the rest goes to cream ...
valvery
The cake was meant for a mushroom picker fan. Imagine his screeching ... an adult I still have a warm heart. Here is a simple decoration cake, but delight for the soul Exact hit according to the customer's interest
valvery
pygovkaOf course, 500g of milk is in cream, to make caramel. I will now correct the recipe so that it is immediately clear
Merri
Valeria, is there a real cake decorated with chanterelles in the photo? Cool, as children say! And what about the basket?
Ikra
Quote: valvery

The cake was meant for a mushroom picker fan. Imagine his screeching ... an adult I still have a warm heart. Here is a simple decoration cake, but delight for the soul Exact hit according to the customer's interest
I can even imagine it! It's a pity that I live far away. My husband howls loudly: he saw the cake and lost his composure. I would urgently order the same. He (and I) is a mushroom picker-maniac, in severe form
Give a reference to the manufacture of chanterelles, I just want to show him that mushrooms can be made from scrap materials. And then he does not believe)))
lunova-moskalenko
Quote: Ikra

Chanterelles? So, I am not the only one to see them ... I already have a heart attack just like a mushroom maniac. I thought they were already seen everywhere. Is this decoration?
And I thought that the author mixed up the picture. But I, too, immediately caught the chanterelles.
Quote: pygovka

and what, the real ones put maybe?
Well something like that!
valvery
Merri I'm Valentina, inside the basket is a Madzharitsa cake, on top of a chocolate mastic mshm there is a patchwork print on it, and so I walked with a brush with vodka and honey for shine, so that it looked more like a cupboard. Well, the mushrooms (cookies) on top are just a confectionery decor, but actually the cake is exhibited in the cake decorating theme called Basket with chanterelles.
Ikra Well, my husband and I must be mushroom addicts, that's why the theme is mushroom and is a favorite in cakes. And I will find a reference to the mushrooms and I will not forget it, just not right away because I don't know how to navigate it to the Land of Masters, I'll have to look, but I WILL FIND IT NOW !!!!!!
Ikra
valvery , I so admired the chanterelles. that I even read about the cake inattentively. Now I read it and took it to bookmarks
I just didn't understand: the recipe contains 60 g flour in the cream, and the description contains starch. Is it interchangeable?
valvery
IkraYes, the recipe contains flour, but Regina replaced it with starch, and I made starch / flour in half
Lyuba 1955
The beauty! I took it to your bookmarks, thanks
Ilona
Girls! I found a reference to making mushrooms! I hope this is the one you are looking for.
🔗] https://Mcooker-enn.tomathouse.com/s-image/2255/node/284335
But how to make such cute chanterelles I can't imagine, who would teach them how real! The cake is just super !!!
valvery
ilonnna No, this is not the right link. It's just fungi, and we need chanterelles ...
🔗that's it!
🔗 and one more
It is made of clay, but I saw on these MK and mastic, it turns out even better, because the mastic can be rolled thinner.
Ilona
Valentina, thanks for the reference with the chanterelles. We must adopt
valvery
ilonnna Glad to be helpful!
Tasha
The cake is mesmerizing. Very expertly prepared!
And how much mastic will it take for such a cake by weight?
Scarlett
valvery!, what a beauty! ... Tell me, what do you think, can this dough be replaced in a bread maker? Or is it rather closer to the sand one and is it needed with handles? (well, I'm not friends with sand)
valvery
tasha74I won't say for sure, I didn't weigh it, but not very much - it's like a ribbon around the sides and that's it, the top of the cake is greased with cream, I think no more than 200 grams
Scarlett There is no doubt about it! shortbread dough, which means with your hands, lightly and quickly. Shortbread dough loves and recognizes only hands.
Scarlett
Sana
Does the cake taste like Napoleon?
valvery
Sana No ! this is exactly for lovers of shortbread cakes (which I am). It requires sediment to settle and become softer, and a delicious caramel-chocolate cream. In Napoleons, the cakes are simpler, but the cream is rich in taste. And here the cakes are fatty, crumbly and extraordinary cream. A cake, even a small one, turns out to be heavy, like all sand products
Ilona
Lena, if the cake needs time to settle, how do you write, then you need to decorate it in a day or two? (so that nothing sank). Is it settling in the refrigerator?
valvery
I didn't find Lena in the correspondence, but I, nevertheless, Valentina and take the courage to answer instead of Lena, the cake needs to stand for two days Well, it's very hot here and I just won't risk it in the room for two days, although I can stand for 6 hours just in the room. Sand cakes are ripe! It's good if the cellar saves you in your house, my wand is a lifesaver!
valvery
Such cakes are good because you do it ahead of time, it forms and aligns very well and there is a gap between baking and finishing, allowing you to do something useful.
Ilona
Quote: valvery

Such cakes are good because you do it ahead of time, it forms and aligns very well and there is a gap between baking and finishing, allowing you to do something useful.
Well, then we see this and I will bake my friend by the 4th. And then I broke my whole head how to have time to combine with the work schedule. What do you think, if I bake and collect 31, and put it in the refrigerator under a large bag, and I make and decorate the third one, it won't deteriorate yet? Doesn't that mean too many days? (If for myself, then I would not even bother).
valvery
You will have time for everything, nothing will happen to him. Look in the same thread for the Krakowski cake, too, my recipe, no less tasty with butter cream there, just your situation is described
Ilona
Thanks for the advice, I went to look.
Tasha
Quote: valvery

Sana No ! this is just for lovers of shortbread cakes (which I am). It requires sediment to settle and become softer, and a delicious caramel-chocolate cream. In Napoleons, the cakes are simpler, but the cream is rich in taste. And here the cakes are fatty, crumbly and extraordinary cream. A cake, even a small one, turns out to be heavy, like all sand products

I really wanted to do it after such a detailed layout. Wait for the report!

I like that mastics are only 200 grams !!! And very beautiful! And how has the tonality been achieved? What colors? I also want to try it!

Is the diameter really 18cm? I'm looking at 200g of chocolate + 100ml of cream ... it must be very thick in the glaze ...
valvery
tasha74 No . What diameter can I have? If the cake is square! 21x21 cm And I did not cover it with icing, The last layer was a leveling cream for mastic. And I gave the alignment from Regina, and her cake was simply sprinkled with chocolate without mastic at all. There, and the glaze is appropriate. The tonality is achieved with paints bought in Germany based on natural products. They do not paint over to death, but they give the tone. I can photograph and exhibit the paints, because I don't know German at all and I can't tell you anything about them, just show them. A very good thing!
Dana
Heart attack Heart attack Heart attack !!! Yes, beauty is not earthly! For me this kind of cakes is not a dream come true. A hottsa, even burst! Girls poke snout nose in Temko on mastic, I can't find something. What kind of beast is. Signature: hedgehog and teapot in one bottle.
lunova-moskalenko
Today I accidentally saw such cookies as chanterelles in the store. But the price ... For kg as much as 79 UAH. For Russians I will transfer almost 10 dollars. But when he saw such a cookie, the cake immediately surfaced. Thanks again, cake in the bookmarks!
Ikra
I wonder if such cookies are sold in Odessa?
I would order my son, and then I also depicted something similar to my husband with a cake
shuska
Quote: Ikra

I wonder if such cookies are sold in Odessa?
I would order my son, and then I also depicted something similar to my husband with a cake
I vaguely recall seeing something like this.Let the son look at the store "Sladko" on Panteleymonovskaya near Privoz (entrance to Privoz from the side of Aleksandrovsky Prospect)
Ikra
Yeah, he will find this place. I was here for three days, I walked along Alexandrovsky Prospect. Thank you!
valvery
So we live in the same country (I mean Ukraine), and the prices, where whoever wants what, sets the same. In our region, 125 grams and I know for sure that Lugansk, Donetsk, Dnepropetrovsk are ahead of the rest in terms of high cost. We get almost 40 grams more expensive. But, really, it is very light !!! I will definitely see who is the manufacturer of this miracle? It may well be that he is being brought to us from Russia .... I will find out, I will report back immediately!
Ikra
Yes, we have the same prices.
I have (I apologize for the flood, but by the way I had to), a story of how I bought a jacket from one station in a mestro in a small shop, and went on foot on business to another station. Walk - 20 minutes. I went on business, then looked into almost the same small clothing store. My jacket is hanging there for exactly twice the price. Do I need to tell you that the second metro station is the closest to Rublevka?
Irina Dolars
Valentine, thanks for the recipe. And decorated as always delightful
I also love chocolate-caramel fillings.

I suggest you make an adjustment so that there is no confusion
Quote: valvery

GLAZE:
chocolate - 2 bars
cream - 50-100ml

... Melt chocolate in cream (50-100 ml) and pour over the cake ...

... Before serving, cut into squares ...

... I got a cake 18 cm in diameter, 9 cm in height ...

Quote: valvery

tasha74 No. What diameter can I have? If the cake is square! 21x21 cm. And I did not cover it with glaze, the last layer was a leveling cream for mastic. And I gave the alignment from Regina ...

It's just that your changes in Regina's recipe are somewhat confusing.
It may be better to highlight in red, or write separately, and then add your own version
valvery
Irina DolarsI wanted, as usual, the best, that is, more information, but it turned out, as always, confusion! Of course, it will be better when it is clearer! As soon as I rake it up a bit, I'll redo it.
I learned everything about cookies. Makes the Kiev confectionery shop. The price is already different with us. We brought them to all points and supermarkets and knocked down the price. I already saw 85 grams on the market in the confectionery rows.
Ikra
shuska , thanks for the store address! Chanterelles arrived from Odessa
True, it didn't come to the cake, they ate it like that
Majaritsa cake
Omela
Oh, just like living!
Ikra
On another forum I put it in a mushroom branch - everyone bought
valvery
If you remove the vase, then you can easily buy on a log house with a knife ...
Ikra
So I kind of gave them a hint. No, they didn't even read it. We, they say, are small, and you are lucky - I typed large
Ilona
Stunning chanterelles! It's a pity we can't find such people on sale in Moscow. And then I really liked the idea of ​​the cake.

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