Ilona
Yes, it is curious but it turns out ... in ala-cheesecake, I don't feel starch at all .... but in jelly, all the more so. Well, I'll try the white version of the biscuit too!
wave
girls, good afternoon, please tell me I have cornstarch, it's worth the risk
fomca
Irin! Well, I promised !!!!!!!! Accept the report. The biscuit came out porous, tender, springy, and when pressed, it emitted a barely audible creak. I was afraid, but it did not affect the taste. Impregnation - everything is as expected. The interlayer between the soufflé is whipped steamed prunes, mixed with melted chocolate and walnuts. The filling turned out to be thick, therefore, in order not to mix it all when laying out with cream, I took and laid this mass on a film, covered it with another film and formed a circle equal to the diameter of the cake. I put it in the refrigerator before assembling the cake. By the way, quick assembly is also according to your advice! Well ... cream, spoon - and go!
Moroccan cake with coffee

Moroccan cake with coffee

Vkusnooooooo !!!!!
Ilona
Irin, and it tastes good to me! I also tried it yesterday. I squeezed the cake, I didn't give it to anyone. She designed, as the children said, "like myself, so dude," well, okay ... snickering! Bows are no longer rolled to them) Previously, a cylinder smeared with cream was stuffed into their mouth and it was delicious and beautiful, but now, damn it, "well, maaam, what kind of a blooper is this?" And my mother answered: "Well, yes ... the border is not finished, and the rose is crumbling! Mother also has March 8!" But everyone liked the taste. Delicate airy! I take the recipe as a priority note. I will have it in 1 rows now. I liked the biscuit entot. The crust in the cake is gone. It doesn't seem to be felt. Or it may simply not understand what is crunching: milk mastic or biscuit. Well, let them wonder, the main thing is that he is the most delicate!

Moroccan cake with coffee
Moroccan cake with coffee
Zhivchik
Girls, your pieces are beautiful.

Ilona, the thought came to me that cocoa can still crunch. I somehow got this.
Zvezda askony
IRZA
And there is no flour at all in the biscuit?
Zhivchik
Quote: Zvezda Askony

IRZA
And there is no flour at all in the biscuit?

Quite right. There is no flour at all. Only nibbled.
Zvezda askony
Found that there is no flour
And how much starch is 80 or 160 grams ???
Sentry - eggs are beaten - soon put starch but I don't know lope: girl_cray:
Ingredients:
- 5 pieces. eggs (whites and yolks separately, at room temperature);
- 1 cup of sugar;
- 10 tbsp. spoons with a small slide of starch;
- 1 teaspoon with a slide of baking powder;
- lemon zest of one lemon.
Form 23 cm in diameter.

And here is also a baking powder
Shaw to put, sho not to put ??
Vilapo
Quote: Zvezda Askony

Found that there is no flour
And how much starch is 80 or 160 grams ???
Sentry - eggs are beaten - soon put starch but I don't know lope: girl_cray:
Ingredients:
- 5 pieces. eggs (whites and yolks separately, at room temperature);
- 1 cup of sugar;
- 10 tbsp. spoons with a small slide of starch;
- 1 teaspoon with a slide of baking powder;
- lemon zest of one lemon.
Form 23 cm in diameter.

And here is also a baking powder
Shaw to put, sho not to put ??
Lodge the food as directed in the recipe from the first page
Zvezda askony
Thank you!
The stove is gone!
Zhivchik
Quote: Zvezda Askony

Shaw to put, sho not to put ??

Ingredients
Biscuit:
Eggs, room temperature, 1 cat. 5 pieces.
Sugar 170 g (1 tbsp.)
Potato starch 8 tbsp l. (≈ 70 g)
Cocoa 3 tbsp. l. (25 g)
Soda 1 tsp (no top)

I put food all by weight.
Ilona
Girls, I also baked in grams, as it was originally in the recipe. Irina has already indicated her amendments afterwards. I liked the result, I will repeat it unambiguously. I will have the main biscuit.
Zhivchik, no, it's not cocoa crunching in me. Definitely not it. It is a proven "Golden Label" from one batch.
kavilter
My biscuit didn't work out.After the introduction of the dry mixture, he sagged strongly. Then it rose well in the oven, but before taking it out of the oven, it sagged a lot. I have never had this, I never opened the oven.
Ilona
strange. Did you whip it with a mixer when adding starch into the mixture? It was necessary to introduce carefully, if with a mixer, then at minimum speed.
irza
Quote: fomca

Irin! Well, I promised !!!!!!!! Accept the report.
Vkusnooooooo !!!!!

Svetul, I am very glad that the cake was a success! Mega-appetizing cut

Quote: ilonnna

I squeezed the cake, I didn't give it to anyone.

Eh, it's good when it happens! The main thing is that the family stayed with the cake for the holiday. And the design as for a home version is very credible! Elon, do you have a cream from Rafaello?
irza
Quote: Zvezda Askony

Ingredients:
- 5 pieces. eggs (whites and yolks separately, at room temperature);
- 1 cup of sugar;
- 10 tbsp. spoons with a small slide of starch;
- 1 teaspoon with a slide of baking powder;
- lemon zest of one lemon.
Form 23 cm in diameter.

Anya , but where does this recipe come from? I'm also interested in replacing baking soda with baking powder. Need to try
irza
Quote: ilonnna

Girls, I also baked in grams, as it was originally in the recipe. Irina has already indicated her amendments afterwards. I liked the result, I will repeat it unambiguously. I will have the main biscuit.

This is what I wanted to say about the amendments. I advise you to first bake according to the original recipe. In this case, the biscuit is so fluffy and fibrous that it cannot be compared with some more familiar one. But in the case of amendments, the biscuit is still denser, it turns out more stable (I would even risk making a 2D or 3D cake from this), there is already a resemblance to a chiffon biscuit, vanilla on boiling water with cocoa.
irza
Quote: kavilter

My biscuit didn't work out. After the introduction of the dry mixture, he sagged strongly. Then it rose well in the oven, but before removing it from the oven, it sagged a lot. I have never had this, I never opened the oven.

Once I had such a case. This happened when I bought starch from another manufacturer. It initially raised doubts about the quality - there was some kind of impurity in the tactile sensations. I had to say goodbye to this starch, since neither jelly nor biscuit came out.
Kira, I can’t definitely complain about your starch, especially if you have used it successfully before.
In addition, eggs are of different sizes, perhaps you should add a spoon or two of starch (judging by the fact that the biscuit still rose in the oven, and then fell off).
Well and more Ilona one of the possible reasons also indicated.
Zhivchik
Quote: irza

Anya , but where does this recipe come from? I'm also interested in replacing soda with baking powder. Need to try

I now always add baking powder, even if the recipe says soda. I put only twice the specified rate of baking powder than soda.

Quote: irza

Once I had such a case. It happened when I bought starch from another manufacturer.

This may also be the case.
Several times I bought some starch, though for jelly, and it turned out such nonsense. The substance is some kind of white, watery. Okay, you would think that corn starch got caught. But this has happened more than once.
This is the same nonsense I had with flour. I only added it to the biscuit dough, but it was just zilch ... zilch ... and it swelled ...
Zhivchik
Quote: kavilter

Then it rose well in the oven, but before taking it out of the oven, it sagged a lot.

He could still sag if there was little starch (flour).
Kamusik
Irisha, I also came with a report. I baked two cakes, one with cocoa, and the other without, with lemon zest. I combined the cakes. I liked the biscuits very much !!! The cream is generally bombastic (coffee poured from the bottom of my heart). Sponge cake with zest just fluff! With impregnation, it squats a little, so you need to bake either a double portion or in a smaller form. I had 28cm. The photo shows that the white biscuit is very thin, but it gave a hint of lemon - go crazy! In short, I really liked the cake! I will definitely bake!

🔗 🔗
irza
Kamusik-Tanyusha, well, who shows such cuts at night. Here, only from the zest, drool began to flow, and also such a high piece. Well, as from a pastry shop!
Kamusik
And all thanks to you !!! And tips from girls who share their experiences! By the way, so quickly, my cake has not yet been destroyed.
irza
Quote: Kamusik

And all thanks to you !!! And tips from girls who share their experiences! By the way, so quickly, my cake has not yet been destroyed.



This cake, as for me, is prepared easily and without blemish, not to mention that it is eaten instantly - the main thing is to tell the guests that there is no flour in it and, in general, it is not nutritious (we are silent about cream)
Freesia
Quote: Kamusik

By the way, so quickly, my cake has not yet been destroyed.
: yes: and we have it!
Kamusik
Ilona
Quote: irza

when I baked the white version, I haven't worked with grams yet, only with spoons.
Irin, it doesn't matter :)) I'm talking about the very essence, instead of cocoa, I increased the amount of starch by the same amount, right? Tomorrow I'll bake your white biscuit, so confess it !!!
And in the cut of his cake I have a cream from Valina Raffaello, but with condensed milk. There was a little cream, and I added it!
navis
I liked the cake very much. I would like to clarify, the soda is not extinguished or is it better to use baking powder? Thanks for the recipe!
Zhivchik
Quote: navis

I liked the cake very much. I would like to clarify, the soda is not extinguished or is it better to use baking powder? Thanks for the recipe!

As for me, it is better to add 2 times more baking powder than baking soda. I also don't understand the meaning of soda, if it has nothing to react to.
In such recipes, I silently replace the baking soda with ripper and everything is always ok.
navis
Thanks for the advice! I'll try with baking powder.
irza
Quote: ilonnna

Irin, it doesn't matter :)) I'm talking about the very essence, instead of cocoa, I increased the amount of starch by the same amount, right? Tomorrow I'll bake your white biscuit, so confess it !!!

Yeah, 3 tablespoons of cocoa replaced with 3 tablespoons of starch.
Ilona
Thanks for the confirmation!
Zvezda askony
Here I am
Cake made
Truth nakosyachila with a biscuit and in the end it "fell" and there was only 6 cm in height
I gathered my courage and completed
Photos made
But they are ashamed to exhibit.
he is so "kuguz" turned out
I got the cream lighter than in the photographs
Glaze made with chocolate.
Delicious cake !!!!!!
Next time I'll try to make a cherry version of the cream
You just need to think about how to replace cocoa.
Specially made the zest for the grapefruit version of the biscuit
But I didn't think of which cream would suit him
I really liked the principle of the cream
It turned out "bird milk"
Thanks to the author, I went to put thanks
Ilona
What do you mean ashamed? Let's take pictures to the studio! We all study here !!! The hostess will come and debrief the flights. Indicate what is wrong and what is good! Science will be for you and others.
Galleon-6
No shame, studio photo
Kamusik
Quote: ilonnna

What do you mean ashamed? Let's take pictures to the studio! We all study here !!! The hostess will come and debrief the flights. Indicate what is wrong and what is good! Science will be for you and others.

I fully support! I also made another one based on Moroccan-no cocoa with zest and raspberry soufflé. At the moment, this is, in my opinion, the most non-intricate cake with ideal taste. If Ira doesn't mind, I'll post a photo later.
Ilona
Aha! only in the next. just put the baking powder. I spoiled the sponge cake with not slaked soda. First time I did it with baking powder. And this time I decided to bake white (without cocoa) as indicated with soda. Lohanul ...
irza
Quote: Zvezda Askony

Truth nakosyachila with a biscuit and in the end it "fell" and there was only 6 cm in height
So, so, so, what are the jambs? Tell us, suddenly you will save someone from mistakes.
And 6 cm is also a result

Quote: Zvezda Askony

he is so "kuguz" turned out

What is it like? Well, we don't know such a word ... So the photo in the studio

Quote: Zvezda Askony

Next time I'll try to make a cherry version of the cream
You just need to think about how to replace cocoa.

Cocoa in the dough? Then replace with starch.
irza
Quote: Kamusik

At the moment, this is, in my opinion, the most non-intricate cake with ideal taste.

PPKS

Quote: Kamusik

If Ira doesn't mind, I'll post a photo later.

Ira won't mind
Zhivchik
Quote: ilonnna

Aha! only in the next. just put the baking powder. I spoiled the sponge cake with not slaked soda. First time I did it with baking powder. And this time I decided to bake white (without cocoa) as indicated with soda. Lohanul ...

So what does the soda in the pie react with? There is no acid.
I always add baking powder if there is no sour cream or kefir in the recipe. And even in this case, I add a baking powder, if I know that it is not sour kefir or sour cream. And if only soda is indicated in the recipe, and I don't have baking powder at home, then I add citric acid crushed with a mortar to the soda.
Zhivchik
Quote: Zvezda Askony

But they are ashamed to exhibit.
he is so "kuguz" turned out

Quote: irza

What is it like? Well, we don't know such a photo ... So the photo in the studio

It's not like "cute".
And expose photos are not "ashamed".
irza
Quote: Zhivchik

It's not like "cute".

Explained In an accessible language. I need to start a dictionary
Zvezda askony
Well, since I'm not ashamed, I'll show you!
Just don't laugh loudly
Moroccan cake with coffee
Moroccan cake with coffee
Ilona
And we can quietly! Like this. I'm kidding, of course! The cake is like a cake, I've already prepared for a horror movie, and here - chamomile! The main thing is to bake deliciously, but you will learn how to decorate. But I didn’t understand only in the context. Have you baked a cake without cocoa? something all light, only the edge darkens.
Ilona
Quote: Zhivchik

So what does the soda in the pie react with? There is no acid.
I always add baking powder if there is no sour cream or kefir in the recipe. And even in this case, I add a baking powder, if I know that it is not sour kefir or sour cream. And if only soda is indicated in the recipe, and I don't have baking powder at home, then I add citric acid crushed with a mortar to the soda.
Zhivchik, you will not believe it, and I do so. And then I decided to do everything according to the recipe ... but there is no "extinguisher". Well, I think, maybe, as in the case with condensed milk biscuit, maybe also what magic - and everything is OK! So ... not OK, in general. Now you have to redo it.
Kamusik
Quote: ilonnna

But I just did not understand in the context. Have you baked a cake without cocoa? something all light, only the edge darkens.

Apparently the cream didn't work out very well. And the cakes darken and eat with cocoa. And it's okay! The first time after all. The next one will be better!

Quote: ilonnna

Zhivchik, you will not believe it, and I do so. And then I decided to do everything according to the recipe ... but there is no "extinguisher". Well, I think, maybe, as in the case with condensed milk biscuit, maybe also what magic - and everything is OK! So ... not OK, in general. Now you have to redo it.

Girls, in theory, agree with you 1000%. But I did it with cocoa strictly according to the recipe and everything was OK!

With Ira's permission, I show mine without cocoa and with raspberry soufflé. There was a baking powder here. Girls, the sponge cake is so airy, even I turned on "wet cakes" before, nearly did not saturate, so as not to violate the structure of the biscuit.

Ilona
Kamusik, I also baked normally with cocoa according to the recipe. Cocoa extinguishes soda ?? Is it ?? Oh ... just like magic ... or the cocoa just clogs the soda flavor.
Kamusik
Quote: ilonnna

Kamusik, I also baked normally with cocoa according to the recipe. Cocoa extinguishes soda ?? Is it ?? Oh ... just like magic ... or the cocoa just clogs the taste of the soda.

Secrets covered in darkness .... It's good that there is a forum to share. Others will not step on this rake.
Vilapo
The cake is popular and I think it will be interesting for girls to read this about products that quench soda.
Acidic products used in baking:
- fermented milk products (sour cream, kefir, yogurt, whey, yogurt, etc.),
- fruit juices and purees,
- vinegar and crystalline citric acid,
- honey,
- sugar syrups,
- chocolate and cocoa,
- eggs.
Kamusik
Quote: Vilapo


- chocolate and cocoa,
- eggs.

🔗

For me personally, this is news, like a biscuit on starch without flour.

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