home Confectionery Cakes Cake "White Acacia" (modern) *

Cake "White Acacia" (modern) * (page 2)

Ilona
)))))))))))))))
nink
Girls, hello! Sorry, I did not answer right away (everyone is sick and for a long time ...) Chocolate need high quality, that is CHOCOLATE
and not glaze ... Glaze can be added (in order to "reduce the cost" of the recipe), but only if you know "white ganache" well. Alcohol should be added to the cream, a little, but it is PLEASANT. He takes that kind of "sweetness" of white chocolate and makes the cream "spicy". I hardly do it without boiled condensed milk. In this cream (2 tablespoons - NO MORE, otherwise it will be heard in the taste) condensed milk gives a barely perceptible caramel note and takes the white "unpresentable look" of the cream. The cream should be ivory. It is sweet, but in moderation (for example, for me Snickers and similar ones are sweet ...) It must be "regulated" by ourselves. First I whisk the ganache + then add the mascarpone + boiled condensed milk + alcohol. I look to taste, and I add, for example, mascarpone (if sweet) or ganache (if simple ...). I will say that the variant with mascarpone is the most successful (I tried it with sour cream and with tops). Sour cream - it is sour cream, and with tops - it was not possible to combine ganache with whipped tops. That is, it is necessary to immediately make the "liquid" ganache with a large number of vershoks and then cool and beat together. Here is a very recent section of Acacia. Here are 3 biscuits, 4 eggs per serving (correspondingly reduced other ingredients). Everything turns out - form 21, weight with cream 2.2 or 2.4 kg. I think you can safely try a portion of 4 eggs per 26 cm mold.
White Acacia Cake (modern) *
nink
Quote: Vilapo

It makes no sense to remove sugar from a biscuit; it is there, and so it is less than the required norm by 1 egg, but the chocolate should be reduced, but then you need to add sir, or 33% cream or sour cream, it will give sourness.
Vilapo- thanks for baking. The cut is good - but I can't see the black chocolate (ganache) on top + the color of the cream is very white. Everything else is great! : bravo: Your truth - the biscuit does not need to be changed, otherwise it will lose its "beauty" and fluffiness. Impregnation-coffee WITHOUT SUGAR + Amaretto or cognac. Amaretto PERFECT for impregnation and cream. (my observations).
nink
Quote: ilonnna

Me, too, as you can see, I plan to model for myself!
Illona - "beauty". that got to the recipe! : flowers: Only cream on Chocolate, otherwise ... it will be impossible to eat it. The cream can be frozen calmly - nothing "will be" for him. I don't have exact proportions - litter ...: girl_cray: I do almost everything without recipes ... And cashews ...-You see, for an amateur ... But I don't "perceive" walnuts in cakes ... In cakes I use only cashews and almonds. Hazelnut occasionally has a very "specific" taste, all the "attention" in the cake draws on itself.
Vilapo
Quote: nink

Vilapo-Thank you. what they baked. The cut is good - but I don't see a black chokorlad (ganache) on top + the color of the cream is very white. Everything else is great! : bravo: Your truth, the biscuit does not need to be changed. otherwise it will lose its "beauty" and fluffiness. Impregnation-coffee WITHOUT SUGAR + Amaretto or cognac. Amaretto PERFECT goes with impregnation and cream. (My observations).
The cream is very white, I cook condensed milk in the microwave, it does not darken like the one that is cooked in a jar, and it tastes like toffee. Dark ganache simply did not make, there was enough cream. ) the impregnation was coffee without sugar, but without alcohol Ninochka, thanks again for the recipe Get well soon
nink
Quote: Vilapo

The cream is very white, I cook condensed milk in the microwave, it does not darken like the one that is cooked in a jar, and it tastes like toffee. Dark ganache simply did not make, there was enough cream. ) the impregnation was coffee without sugar, but without alcohol Ninochka, thanks again for the recipe Get well soon
Oooh .. -then "no questions". Everything is perfect. (as for me...)
Ilona
Quote: nink

Illona - "beauty". that got to the recipe! : flowers: Only cream on Chocolate, otherwise ... it will be impossible to eat it. The cream can be frozen calmly - nothing "will be" for him. I don't have exact proportions - litter ...: girl_cray: I do almost everything without recipes ... And cashews ...-You see, for an amateur ... But I don't "perceive" walnuts in cakes ... In cakes I use only cashews and almonds. Hazelnut occasionally has a very "specific" taste, all the "attention" in the cake draws on itself.
Here, Ninok, I was glad that I hadn't presented this miracle on chocolate glaze to anyone. Very soon the store cake reminded me of "Gift" it seems it was called in Soviet times ... In short, only on chocolate and only neither cashews nor peanuts (I can’t stand it at all), but just those that you don’t like - walnuts or hazelnuts ... Rather, I'll put walnuts. But I really liked the biscuit for its fluffiness. I had a small shape of 17 cm, and then I cut the biscuit into 4 pieces. A portion of 5 eggs was enough. I'll show the cake later, there is no time to even show off.
nink
Quote: ilonnna

I had a small shape of 17 cm, and then I cut the biscuit into 4 pieces. A portion of 5 eggs was enough. I'll show the cake later, there is no time to even show off.
:) I even made this biscuit without nuts (to cheese cream with peaches) - I didn't even change the proportions + only added a spoon or half of flour. It was good.
Ilona
Ninok, there are no complaints about biscuit at all (well, what I don't like cashews in baking, it's my own fault) And so fluffy biscuit, I liked it! The cream here ... well, again it is my own fault, I thumped the icing for lack of white chocolate! Therefore, I got an improved store result because of the glaze.
olesia32
Should the cakes be immediately taken out of the oven or cooled there?
nink
Quote: olesia32

Should the cakes be immediately taken out of the oven or cooled there?
Immediately get it out, stand for at least 4-6 and get it. No longer needed - the bottom will steam off and will not come off well. There, "the skin on top will be thin, I recommend removing it immediately hot on the grill.
olesia32
can you not add cognac? or replace?
fronya40
oh what yummy White Acacia Cake (modern) *
nink
Quote: olesia32

can you not add cognac? or replace?
I add Italian Amaretto (it's just cheaper in Ukrainian), there is less alcohol there. It is possible without alcohol, but the white ganache itself is sweet. even a little luscious. Frankly, I think that this recipe will still be good when there is an opportunity to make chocolate ganache (DO NOT GLAZE!) + Mascarpone (it makes the cream interesting) + a little alcohol. I often work with white ganache - I decorate almost everything with it on top (or + even tint) - alcohol goes well with it. Only this is what I ran into, I tried once on the tops of the bazaar (sour cream). there, when cognac was added (there was no Amaretto), the cream began to exfoliate. With mascarpone + cognac, this has never happened. And in general, I noticed that the cream tolerates high-quality (foreign) alcohol, but with our Ukrainian. it is necessary to add little by little and look ....: crazy: Here at delamination I add mascarpone a little (tops home) and knock down with a whisk slightly. Adding oil will aggravate the situation. Something like this ... I have done Acacia many times myself, I think that you can always adjust and change the recipe "for yourself". :) But it is easier for me in this case to work with the cream - I add mascarpone, it rarely stratifies and has a very good structure in itself and in the cream. With homemade tops and sour cream, it is much more difficult. I wish you all successful and delicious cakes!
inucya
nink, your cake is delicious, but I made it for a visit, so I could not make a photo, but I will definitely repeat it and come with a report, and now I ask for advice - can this delicious cream be put into custard cakes? It keeps its shape, but it is wet. I don't know how to be
nink
Quote: inucya

nink, your cake is delicious, but I made it for a visit, so I could not make a photo, but I will definitely repeat it and come with a report, and now I ask for advice - can this delicious cream be put into custard cakes? It keeps its shape, but it is wet. I don't know how to be
Inucya, have you done with mascarpone? Exactly according to the recipe and with boiled condensed milk + alcohol? I apologize for "asking persistently" - I made this cream 30 times for sure and the most delicious is just that (for me ...). I think that for custards it is possible - it is quite fatty.I myself want to try it for a long time + more custards with cheese cream are also interesting. Only I can't do custard yet. If you have a white ganache base that is whipped well, be sure to try it with dark ganache (the same type of 56% chocolate, not bitter!) The ratio is approximately 4: 1 + a little alcohol (you must try it in the process). Excellent chocolate cream of excellent structure and taste (it does not have such a rich chocolate taste and benefits from this).
inucya
nink, made with 40% loose cream with a little sourness, instead of condensed milk I put caramel sauce cooked on 30% cream (I kept a thick form). The ganache whipped cool, but after 1 minute while I was whipping the cream, it became like a stone, but 30 seconds. in micro and it softens. I kept the cream in shape.
In general, I do it with dark chocolate, and the custard sagging does not threaten, due to quick eating, given the delicious cream
And put boiled condensed milk (or caramel) with dark chocolate?
nink
Quote: inucya

nink, made with 40% loose cream with a little sourness, instead of condensed milk I put caramel sauce cooked on 30% cream (it kept a thick form) Ganache whipped cool, but after 1 minute while I was whipping the cream, it became like a stone, but 30 seconds in micro and it softened. I kept the cream in shape.
In general, I do it with dark chocolate, and the custard sagging does not threaten, due to quick eating, given the delicious cream
And put boiled condensed milk (or caramel) with dark chocolate?
Got it. And with mascarpone, this cream is just what you need. Do NOT put condensed milk (or caramel) with dark chocolate. But from the blackest it is VERY CHOCOLATE TASTE. If you put condensed milk, there will be TAFita, but it is better to put condensed milk less.
But if you mix white ready-made + black ready-made (mix and beat again), you will have a different shade of chocolate taste. More noble or something. There you can add everything to taste - the base of the ganache and the rest!
cmak
The cake is very interesting, you must try it!

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