Cake "White Night"

[ledi]

ledi, I do not know what to say. Butter cream is smeared here with a layer of 6-7 mm. Charlotte fat cream, is it tasty to eat it in such a thick layer
The girls dilute the separator sour cream with milk, beat it and get a wonderful creamy cream. I can’t dare to repeat, I’m afraid that I’ll get butter at the end

Try to make cream on this recipe Gentle cream... Only take butter to milk in a 1: 1 ratio, or at least 1: 1.5, otherwise I did it according to the recipe, then the cream was a little liquid. Or maybe the butter is not very good.

So I still doubt that separator sour cream with sourness, how will this affect the taste?
Thanks for the link. Good idea, I'll try it. Angela, is it necessary to collect the cake in the form? In the photo, it seems that the mousse is not fluid. I have an order for a rectangular cake, I do not have such a detachable form, and I will align the top and sides of the cake to match the decoration. That's why I asked for the charlotte. In general, I messed up your head. I just really liked the composition of the cake, they ask for a super chocolate one. Looking at your recipe, I immediately fell in love with it. But something needs to be changed.

The mousse is not flowing, but immediately after cooking it is very tender, because there is room temperature butter, yolks and melted chocolate. If you hold it in the refrigerator for a longer time, let it thicken a little, then you can probably collect it without a form, it was easier for me to shove the cake into the form and not be afraid that the top cake and cream would squeeze out the mousse until it froze.
And the biscuit, well, it turns out very chocolatey, I like that, but give my husband only white biscuits, so I bake them more often.
Separator sour cream is cream (I don't know what fat content), they are without pronounced sourness, well, maybe sometimes, somewhere, a little bit, but in general they always have a sweetish aftertaste. They still need to be whipped with either sugar. powder or condensed milk. So, if there is a slightly noticeable sourness in them, then I think it will overlap with a sweet addition.

And you didn't bother me at all, ask. I am glad that my cake was to their liking and will be made to order by clients.

[ledi]

ledi, and if you make a "temporary" form for assembly, for example from (I do not know what they are called), they are sold in household stores, the size of a kitchen table, there are silicone, and there are hard figs. He knows what they are from. Now I'll look for a picture.

- this photo is not mine

You see, they tied it with a ribbon so as not to disintegrate, maybe you can design something for yourself in this regard for a square one.

I could be wrong, but it seems like an acetate film

That it is not a film.

I found some new ones, still in the package. A set of hot coasters has been written. There are 30x40 sizes - under the plates, and there are on the kitchen table.

Like these ones

Acetate film comes in different thicknesses, the thickest bends with difficulty.

I will know, otherwise I have never seen such a film.

Girls, thanks! Probably all the same I will play it safe and make a cake in shape. Thanks for the tip

Angela, I'm reporting! Thanks for the recipe! The cake has already left with customers! I don’t know if I’ll get feedback or not. I'll write my own, at least not a lot, because I haven't tried the cake, well, maybe someone will come in handy. I tried scraps of cakes, very airy and tasty, baked quickly in 30 minutes. Regarding the mousse, I did not manage to mix it with proteins (I probably didn’t have enough patience), I got some kind of stratified mass of cream and I beat it with a mixer for a couple of seconds, after this maneuver everything mixed perfectly. The mousse cream turned out to be delicate, airy, not flowing, and I added gelatin to it in vain, I think I ruined everything with it. About the cream! I managed to buy homemade cream more or less sweet on the market, I mixed it with cold milk 1 to 1.Whip it with powdered sugar until the moment when they lingered and did not fall out of the spoon (I was afraid to interrupt). Quickly covered the cake with them and put it in the refrigerator (did not cover the top). I don't know how they behaved between the cakes, but the remnants fell off slightly. Is this normal, is it supposed to be? First time I used cream for cream, so I don't know how it should be. Yes, the cake was covered with no shape, nothing was woven, I even slightly trimmed the sides with the remnants of mousse. So that is all! Thanks again!

[Vera]

Vera, but my mousse after mixing with proteins turned out to be watery. In the recipe, gelatin does not go to him, and I did not indicate it, but in reality the eggs were huge, there is a lot of protein, I did not think of taking a little, so I had to get out with the gelatin.
I won't tell you about cream, I also never made butter cream from market cream.
And the biscuit, yes, it turns out airy and tasty. For chocolate cakes, I always use it, although rarely, my husband prefers white rather than choco biscuit.

Thank you very much for paying attention to this cake.

wonderful cake!

I'm with a report. I haven't tried it myself. The customer is delighted)))
I made several changes in the cake))) Strawberries in white cream, by the way I have it from sweet cream for ice cream. And in the chocolate mousse, I replaced the whites with cream (since the kids ate too, and we didn't risk it).
The rest - the biscuit is very soft, pleasant, it turned out to be exactly the same size as the author's.
Well, the photo is mine, a cake and a cut from the customer)))
If anyone comes in handy - the weight of the cake without a backing, together with the decor - 1.8 kg

It is a masterpiece

Good evening in the subject)
Made in the form of cupcakes, very tasty !!!!
How could this recipe be simplified and adapted for Kenwood, who tried it, in what sequence to whip / inject in-you?

[Angela]

Angela, do you think you can bake a chocolate sponge cake in MV? (Panasonic)

and still, we beat the cream without sugar?