Moroccan cake with coffee

At night, I only had enough strength to find photographs, choose the best and exhibit.
Now I tell you about mistakes
1) I forgot that after the biscuit mode there is heating.
Therefore, after the final "cuckoo" she worked quietly for herself.
Then she ran and completely forgot
As a result, when I opened the cartoon
When she poured it was up to 8.
After a long heating - + it is obvious that it also caught a condensate - only 6 cm remained and in the middle it was completely opal inside.
The biscuit lay for a couple of days. Then I pulled myself together
Cut it open
It turned out 2, 5 cakes
The third was only on the edges
Therefore, such an unusual cut
Soaked only coffee. Since vano-tallinn - as expected, was found in a day. And I couldn't open Baileys
The cream turned out to be very, very tasty - light, airy, moderately sweet.
I really liked the icing of cream with chocolate - very easy and beautiful.
The chocolate was with hazelnuts - which added its own charm.
My husband liked the cake !!!!!
Me too!
Decorated with waffle flowers - as it is very simple, fast and guaranteed beautiful.
I didn't sprinkle with sprinkles - as I wanted to admire the chocolate icing

Kamusik
And can you find out all the ingredients, their exact amount, and the procedure?
Sorry for raspberries - there are very few of them
But a lot of red currants have been made. Will it work instead of raspberries?
I want to "finish off" this cake !!!!!
Schaub was not ashamed

[Tanyusha]

Tanyusha Kamusik, I wanted to look closer at your beautiful cake. About her ............. this ad is not the most moral in the radical ...
Let me teach you what to press so that various "garbage" does not appear.
When you have uploaded the picture, you don’t copy the link stupidly, but change where the "transition with the preview" to the "graphic file" (I circled in red). And then this outrage will not happen, but only a picture.



Here is a good image hosting 🔗

Irochka irza, sorry.

ZINGER
I put cocoa
It's just that the whole biscuit is 6 cm - that's why it is so thin and behind the cream is almost invisible

ZINGER
I put cocoa
It's just that the whole biscuit is 6 cm - that's why it is so thin and behind the cream is almost invisible

I believe you. As for your cake, I did not voice my opinion.

Kamusik
And can you find out all the ingredients, their exact amount, and the procedure?
Sorry for raspberries - there are very few of them
But there is a lot of red currant. Will it work instead of raspberries?
I want to "finish off" this cake !!!!!
Schaub was not ashamed

Of course!!! I'll tell you in the evening, now I'm running away.
FORGET ABOUT "ashamed" !!!!! We are all learning.

[Acidic products used in baking:]

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.

I never baked this biscuit with baking powder. Only with quicklime soda. Both the light and brown versions worked great. I put soda without top in a spoon.

The cake is popular and I think girls will be interested in reading this about products that quench soda.
Acidic products used in baking:
- honey,
- sugar syrups,
- chocolate and cocoa,
- eggs.

That is, the presence of both sugar and cocoa in the dough suggests a slightly acidic reaction with soda. Considering that there is no oil in the recipe, starch is apparently easier than flour rises, and this acid is enough.
In addition, if you read about starch and how molasses can be made from it (this is the same sugar syrup in essence), then perhaps when heated in the oven, the starch itself still has the right effect on the soda
I think there are quite adequate scientific explanations for our guesses.
And I queue up baked goods of the light version with quick soda. Then I will unsubscribe

I never baked this biscuit with baking powder. Only with quicklime soda. Both the light and brown versions worked great. I put soda without a top in a spoon.

That is, the presence of both sugar and cocoa in the dough suggests a slightly acidic reaction with soda. Considering that there is no oil in the recipe, starch is apparently easier than flour rises, and this acid is enough.
In addition, if you read about starch and how molasses can be made from it (this is the same sugar syrup in fact), then perhaps when heated in the oven, the starch itself still has the right effect on the soda
I think there are quite adequate scientific explanations for our guesses.
And I queue up baked goods of the light version with quick soda. Then I will unsubscribe

Quite right, this is exactly what happens Soda decomposes when the dough is heated during baking, emitting carbon dioxide, which loosens the dough I have not yet made this cake, but I baked the biscuit itself, for testing, but somehow it so happened that my husband and I I quickly scrambled without cream I'm going to try number 2, otherwise I somehow lagged behind Tanya

And I queue up baked goods of the light version with quick soda. Then I will unsubscribe

As promised, I unsubscribe. Baked a vanilla sponge cake for 5 eggs. Instead of cocoa, I put starch. I took 11 full spoons with a slide (200 grams by weight came out). Added vanilla for aroma, well, not slaked soda as expected 1 tsp. without top. Knowing the ability of this biscuit to rise, she baked simultaneously in two forms - 21 cm and 15 cm.After baking, they looked like this


The larger biscuit was perfectly cut with a string into 5 (!) Cakes. Moreover, it was cut so easily that I myself was in shock (to see the increased amount of starch "starch" and dried the biscuit). With the original recipe, it will not be possible to cut the biscuit into such an amount - there the biscuit is softer and fluffy-fibrous. The smaller one safely shared 2 cakes and went into a custom-made cake.
As a result, today we had tea with such a cake


In a layer of sour cream + boiled + banana + prunes. I never thought that banana and prunes in one bottle could play so harmoniously until customers ordered such fillings. We liked it very much. In addition, the cream was damp, so the cake is without additional impregnation. But no one called it dry.

Ira !!! I did everything in exactly the same way, only not for 5, but for 10 eggs (count HOW it hurt me later - doubly!) And baked in a detachable rectangular shape, because I originally wanted to make a horse cake. Bake with a bang !! Big, handsome! And I began to cut it figuratively and tried a piece of pruning and ... the soda was rushing, although I’m not one of those who it interferes with, I’m calm about it. The feeling that I just rinsed my mouth, almost such an aftertaste. So I baked a sponge cake with a ripper. And this one is lying on the balcony and waiting for his uchatsti - either to crumble the buns (but I'm afraid they will burst from such a quantity), or to risk taking a cake for themselves. I really want the second, but I don't know how to interrupt the taste of soda ...

And she began to cut it figuratively and tried a piece of pruning and ... soda and rushing

Elon, was the biscuit already well cooled? Now, after sleeping on the balcony, the smell and taste have not changed?

The biscuit was baked 2 days before assembly and was covered with a towel on the balcony, then covered with a bag. No, it didn’t work ... yesterday I put a tiny piece on the side patch (into the potatoes) - I can feel it.

Irish! I came to you with a thank you!
Today the customer unsubscribed about the cake: "The cake is a fairy tale)) tender, like a baby's ass! Thank you !!!)) Very tasty, everything is awesome" I have a team hodgepodge. Your biscuit (only white), Oksanchik's cream, chiran-n fruit addition technology.

[irza]

irza Ira, here I am in a hurry to see you with a report

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Thank you so much for such a delicious cake !!! Needless to say, delicious !!!
My son doesn’t like chocolate cakes at all, but THIS cake, he ate a piece completely, to the last crumb.
I'm like Sveta-fomka 1 table. gave me a spoonful of flour. She poured melted chocolate over the cake and sprinkled with grated chocolate.

And I want to thank



Wonderful biscuit, delicious and light.

God, how beautiful and delicious he is !!!! I am such a lover of cakes, pastries is my weakness. I especially love cakes with a lot of cream. Here's yours just wonderful. Birthday is coming soon, I will definitely prepare it !! And how I would like to eat such a miracle now ...

Irochka, made a cake, has not eaten yet, but licked the cream - this is something, so delicious Thank you. Photo later - he "went to think in the refrigerator"

The only question is, it sank terribly in the center after cooling down, why?

[Linen]

The only question is, it sank terribly in the center after cooling down, why?

Linen, did you take the products in grams?
Sagged most likely that there was a thin dough. That is, there are a lot of eggs (maybe they were large), but not enough starch.

everything in grams, eggs - 250 grams

everything in grams, eggs - 250 grams

Then I have one suggestion that there are too many eggs and the dough turned out to be watery ..

Irina, thank you very much for the recipe. The taste is just fabulous. The biscuit is weightless, and the cream, so generally bastard. The cake flies away instantly. The only thing, out of inexperience, I experimented with in a 3D cake and it cracked, but in the end I somehow corrected the situation and realized for myself that it is impossible with this cake so, very tender. And here is the photo:

The only question is, it sank terribly in the center after cooling down, why?

Where and how did he cool down? He needs to cool down in uniform.

Where and how did he cool down? He needs to cool down in uniform.

in the form and in the oven

[Lenochka]

in the form and in the oven

In the form - this is good, but in the oven - not necessary. Lenochka, but in this particular case, I think that starch can be added for a spoon or two more.
Although I suspect the cake will still be delicious

Delicious, then tasty, I have no doubt about it, but I often have a problem with subsidence.

[Svetlana]

I experimented in 3D cake

Svetlana - you are a heroine! Not only did they create such a bear, they also adapted the Moroccan one! Moroccan bear turned out!
As for 3D cakes and this biscuit, I went through it myself. At the dawn of my acquaintance with this cake, I decided to use it for my son's cake "Bunny 3D". While it was necessary to serve it to the table, the bunny had to be propped up from all sides, especially from behind, since from the "reclining" position he tried to completely "lie down". But it was tasty, however
I will show it, but I ask you not to laugh too much

He went to bed, thinking maybe they wouldn't see and eat

Yeah, Irin, he seemed to recoil back, they say, do not eat changing! He would still have frightened eyes and it would be exactly like that!

Yes, if I hadn't inserted a tube for him, he would have gone to bed too. Not only that, after all, I fiddled with my head from "Plombir", but it's rather heavy. Poor Mikhailo could not resist.

Ira, this is just a divine cake
Now standing in the refrigerator, waiting for decoration. It's good that I remembered about him. I needed a mother-in-law cake for a doctor. I wanted to make a vanilla sponge cake on boiling water with yogurt cream - simple, fast, tasty. Yesterday I bought natural yogurt with apricot and mango. And today I remembered this coffee cake. As a result, I replaced the sour cream with yogurt. And condensed milk for caramel sauce.
So far I have tried only "in parts" - unusually tasty. The most tender biscuit. Cream ... just no words
If I have time to take a picture of the cut, I will definitely post it. Thanks for the wonderful recipe.

[Irina]

Irina, thank you so much for the cake recipe! We really, really liked it!

Wow how beautiful !!!

Oh, and I didn’t report my report. But it was just unrealistically tasty. Today my son asked for a "cake with fruit".Doing this again

The cream is just super. Yummy. Here is my cut.



True, the biscuit is not the same, I don't really like chocolate biscuit. But cream .... mmmmmmmmmmm ....... yummy. Thanks for the recipe.

[Irina]

IrinaThank you so much for the cake recipe! We really, really liked it!

Vitalinka, insanely happy about your friendship with Moroccan cake. And the chocolate decoration suits it exclusively

[Anyut]

Oh, and I didn’t report my report. But it was just unrealistically tasty. Today my son asked for a "cake with fruit". Doing this again

Anyut, well, since my son approves the cake, then this is a success!

The cream is just super. Yummy. Here's my cut.
True, the biscuit is not the same, I don't really like chocolate biscuit. But cream .... mmmmmmmmmmm ....... yummy. Thanks for the recipe.

Svetlan, an appetizing cut. And this biscuit can be baked with light, replacing cocoa with starch

[THANK YOU VERY MUCH!!!!]

Oh, and I’ve lost count of how many times I’ve made your cake in different interpretations, let alone a biscuit! In the heat in the cartoon - a nice thing !!! So many times to you THANK YOU VERY MUCH!!!!
I also sincerely thank the author of the chocolate cakes on kefir in the microwave, they also help out sooo much when everything is super burning in terms of the unexpected order or for some other reason.

[irza]

irza, and I was baking your cake again. It is very tasty! Thanks again for the recipe!
I just wanted to clarify with you - both last and this time the biscuit was a small slide and just came off the walls of the form. Yes, and did not rise as high as yours. What could be the reason?
This time I baked 1.5 portions in a mold with a diameter of 28 cm - at the exit I got a biscuit 4 cm high and weighing 550 grams. I think this is not enough. What do you think ?

[Vitalinka]

Vitalinka , I bake all the time in the form of 28. And it's really too small ... My cake weight (one portion) is 520g, height is 4-5cm. How did you beat the eggs? I always now separate the whites from the yolks, the result is pleasing.

[Kamusik]

Kamusik, at my exit, as you did, and baked in terms of 7 eggs. I did everything as in the recipe, according to the idea there should be more. Next time I'll try to divide the eggs into whites and yolks. It's just that Irina has such a magnificent sponge cake and I want one too. Tanya, do you take large eggs or the first category? And how long do you bake? Maybe I overexpose it in the oven, which is why it comes off my walls?

Yes, I try to take large ones, if C1, then I add one. And I bake for 40 minutes. And what do you measure in - in spoons or gr?

I measured everything in grams, and decided to take C1 eggs - I thought it would be more correct.

Well, you know, C1 can also be different ... Try to add one after all.

[Tanyusha]

Tanyusha, Thank you ! Next time I will definitely try to do it according to your advice.

It's my pleasure! It will definitely work out !!! Have you tried it without cocoa? It generally turns out like fluff, though not so high. I often bake 2 cakes (when I need 2), make the vanilla cake for 1.5 servings and combine the cakes, I'm very good. nra.

No, I haven't tried it without cocoa. I'll take a note.

Have a recipe?

No cocoa recipe? I understand that you just need to replace cocoa with starch, right.

Right!

No cocoa recipe? I understand that you just need to replace cocoa with starch, right.

The zest of this biscuit is the zest of one lemon.