Muska
Ira: at the end, I got to this cake. The biscuit came up great (I didn't even expect it). I tried the soufflé still liquid - I liked it. As a result, I think it turned out great. It's just a pity we didn't have a chance to try. She made the godson for his birthday and at the end of the holiday she no longer wanted the cake. Thanks a lot for the recipe !!!!!!
Ilona
Quote: Muska

It's just a pity we didn't have a chance to try. She made the godson for his birthday and at the end of the holiday she no longer wanted the cake. Thanks a lot for the recipe !!!!!!
And I don't want cakes either at the beginning or at the end of the holiday
Moroccan cake with coffee
Unless I have not tried everything yet, but what I have already tried, even if it is very tasty, does not climb. This only does not apply to meringues yet Eh, I would use normal ordinary food, otherwise only cakes)))) Profession costs))
Helen-01
Thank you for such a yummy, everyone liked it - I specially handed out a piece to my friends in order to hear opinions))))))))
Moroccan cake with coffee
I will definitely do more
echeva
Guys, if you quench the soda with vinegar, will the taste change? Does the biscuit come up? Afraid of the bad taste of soda after reading some of the posts ....
Vitalinka
Quote: echeva

Guys, what if you quench the soda with vinegar? Will the taste change? will the biscuit rise? dreading the unpleasant taste of soda after reading some of the posts ....
I baked this cake several times and the soda is not felt at all.
Zhivchik
Quote: echeva

Guys, what if you quench the soda with vinegar? Will the taste change? will the biscuit rise? dreading the unpleasant taste of soda after reading some of the posts ....

It is unnecessary to extinguish it. But replace 1 tsp of soda with 2 tsp. baking powder you can.
echeva
is it possible or necessary ???? I will bake today .....
irza
Quote: echeva

is it possible or necessary ???? I will bake today .....
possible, but not necessary
echeva
added a double portion of baking powder - the biscuit turned out to be excellent, it is cooling ... I will inform you about the taste later
echeva
Well, finally, my photo report! The biscuit is great !!! directly alive, weightless and airy. Cream-happiness for some !!!! No oil is the main thing !!! And more!!!! delicious !!!! But the impregnation in the trail. I will double it once. Cool cake !!! I will repeat !!! Thank you very much!!!! There was not enough cocoa for the glaze, sprinkled with crumbs and coconut flakes, and, silly, I did not think to leave the cream for coating on the sides - there would be an excuse to "make work on mistakes" "
Moroccan cake with coffee

By the way, I baked in a multicooker Panassonic 181
AlenaT
I support previous speakers!
I made this cake for my husband's anniversary at work, just like that without preparation.
The people appreciated it. Made for myself the next day, the biscuit rose even better,
could be safely cut into 4 cakes.
But I will also take twice as much impregnation, the cake is very fluffy, but I
I like wet cakes more.
In general, it has a very harmonious taste.
Many thanks to the author!)))
Irina1607
Can this cake be made with mastic? And how can it be done in advance?
irza
Girls, I am very glad for positive reviews! Delicious cakes for you !!!

Quote: Irina1607

Can this cake be made with mastic? And how can it be done in advance?

I did both under mastic and under cream. It is only necessary to take into account that the biscuit is very delicate, and the cream is souffle. That is, there may be problems with alignment.
You can bake a biscuit in advance, nothing will happen to him. Considering the cream / sour cream in the cream, it is not worth collecting too early, especially since it is summer
Irina1607
Quote: irza

You can bake a biscuit in advance, nothing will happen to him. Considering the cream / sour cream in the cream, it is not worth collecting too early, especially since it is summer
I’ll need a cake in the middle of the week, what day I don’t know exactly, maybe Tuesday or maybe Friday. Therefore, I would like to at least bake a biscuit on the weekend and make a cream and collect, and in the middle of the week, the main thing for me is pastries in advance. And tell me more to grease with cream, align and cover with mastic to do it in one day or lubricate and align in one day and cover it on another?
What glass did you take in ml?
Kamusik
Before "covering", it is necessary to let the cream harden well.
irza
I have a measuring cup 230 ml
Kamusik
Once again, I made this cake! It's just a lifesaver !!! And everyone really likes it.Ira, another thanks for the recipe!

🔗

🔗
Zhivchik
Tanyusha, another yummy ... And even with a ladybug ..
In fact ... there is never a lot of cake like that.
fomca
Irin, as I promised, and in your topic, I expose a cake with a biscuit on starch, or rather, its cut. This time paired with creamy strawberry custard. Deliciously tasty, rich chocolate taste with light strawberry cream!
Moroccan cake with coffee
Mannushka
irza
Thanks a lot for the recipe
I have been looking at it for a long time and now I decided to try it: a very tender and weightless biscuit turns out
Only, as someone already wrote, the biscuit creaked slightly and this is definitely not from cocoa. I put a little less gelatin in the cream (I have a Dr. Otter) and the cream turned out to be the most excellent: it got cold, but did not become like jelly - I don't like that
Here is a cutaway
Moroccan cake with coffee
And this is it under the mastic
Moroccan cake with coffee
Now I want to try to bake a simple biscuit on starch
My merci
Natalusik
very tasty cake, sorry without the cut, but thanks to the author for such a non-stained and tasty recipe !!
echeva
scroll through the Temko-there are a hundred and so many cuts of all kinds
Shatenka
Good day. Is this sponge cake suitable for a Lightning McQueen cake, or is it too tender to machine?
Kamusik
Shatenka , I would say that it is airy. Much depends on whether you will saturate it or not and what kind of cream will be.
skate
It seems to me that for a voluminous cake it is very delicate
Ilona
No, it won't. It will be very difficult to cut it out. As it is very soft and airy.
Anka_DL
Irinathanks for the biscuit
There were no problems with baking, the pores were even, it was cut easily.
Moroccan cake with coffee Moroccan cake with coffee
Did it with Strawberry custard cream with cream, top Ganache
Inessa82
Girls, what is the weight of the cake?
Vitalinka
Inessa82, it is very lightweight. I made 1, 5 norms, the cake weighed 2.5 kg.
Mom
thanks for the recipe !!! the cake is great !!
irza
Quote: Anka_DL

Irinathanks for the biscuit
There were no problems with baking, the pores were even, it was cut easily.

Anyut, chic cut! I don’t understand how I got past your answer, maybe there were no notifications
irza
Quote: Mom

thanks for the recipe !!! the cake is great !!

Mom Themes (oh, and I am also a mother of Themes), I'm glad that I liked the cake! Show your deliciousness
alacake
thanks for the recipe. The cream is very tasty, but with the biscuit I got a small puncture. It is so delicate and airy that it could not soak properly. I needed to divide it into 3 cakes, well, this is in the future. I will definitely bake this cake: girl_love: more;)
olesya6
Girls, can you tell me if you can add nuts to this biscuit?
irza
Quote: olesya6

Girls, can you tell me if you can add nuts to this biscuit?
In principle, it is possible, but difficulties may arise when cutting.
olesya6
Added! There were no problems with cutting. Great biscuit !!!! Thank you!
Mona1
Well, here I am with a cake. Many thanks to the author Irochka for the recipe. Very tasty.
Moroccan cake with coffee
Moroccan cake with coffeeMoroccan cake with coffeeMoroccan cake with coffee
True, I have violated everything that is possible in technology (I am a beginner in this business so far). So I immediately excuse myself that it's not quite what the recipe needed.
I read a lot that something is crunching there, and I put not one starch, but half and half with flour all the same. Then, I DIDN'T PUT SODA or OPENER at all. Baked according to the principle of a classic biscuit, but with the separation of proteins and yolks in the ratio: for 1 egg: 30 g of flour (in my case, flour + starch) and 30 g of sugar (thanks to Helen Vilapo). But I forgot that there is also cocoa, so next time when calculating I will add it to flour and starch. Baked as here, 40 minutes at 180 degrees.
Now about the cream. The cream was in the store only 15%, so I did everything, absolutely not according to the rules. I picked out the boiled condensed milk myself from a can (2/3 of the can), added 100 g of cream, brought it all to a homogeneity with a blender, added 350 g of 25% sour cream, 1/4 cup of coffee and 1 sachet of thickener Smeta sour cream (I don't like gelatin). And only then into the mixer. I whipped it, it thickened a bit, but it was liquid, I added half a packet of the Estimate, and it turned out to be a beautiful creamy mass.This is the wrong cream came out.
I soaked the cakes with the rest of the coffee, but somehow forgot to soak the top one. But below and above there was a bit of cream, he softened it, so it did not affect the taste.
Top - ganache (cream + chocolate + some butter + Almond flavor).
Decorations: almond nuts with petals (only I overcooked them a little), the central flower is mastic, the rest of the flowers and decorations on the side of the cake are chocolate.
My homemade cake really liked it, thank you very much again.
Moroccan cake with coffee
VictoriaCam
I’m looking at the photo and don’t understand what color the cakes are. Unassembled earth-colored cake, unsaturated. And the crust in the assembled cake is already the color of chocolate. Is this the color rendition? And not only from the author, but in the reviews: pardon: I want a rich color biscuit, beautiful to be. It's just that someone from the Great on this site wrote (Cake, it seems) that cocoa without brewing or without fat will be gray, and there are no such components in the biscuit.
Vitalinka
VictoriaCam, the cakes are chocolate and very, very tasty! And so that the color and taste are wonderful - use good quality cocoa.
Ilona
Yes Yes! I also confirm that the cakes are sooo chocolatey and delicious !!! (if good cocoa)
VictoriaCam
Thank you, then I'm not afraid. Last time I took a very cool cocoa.
Karry79
I baked a cake. The cake was baked well, there were no problems with it, it did not fall. Everything is fine. In the cream, I wanted to replace gelatin with agar-agar. I took 8 grams of agar. And the cream did not turn out the desired structure. Remained liquid, not at all like a soufflé. I would like to achieve exactly the structure that is in the original. Can anyone know how to use agar agar in this recipe?
I am light
Girls! Someone made this cake in two tiers, I want to make, of course, a second tier on tubes and a substrate, as expected. The lower one will survive, won't go anywhere?
Zhivchik
Quote: LIGHT I

Girls! Someone made this cake in two tiers, I want to make, of course, a second tier on tubes and a substrate, as expected. The lower one will survive, won't go anywhere?

As for me, this biscuit is softer and fluffier than the classic one and the second tier will not stand.
Again ... depending on what kind of cream you have (oil or protein) inside and out. And if mastic, then definitely not.
I am light
I will decorate with charlotte or modified custard.
Irina Dolars
We have Irina (chiran-n) any cakes with any creams will collect and pack even in mastic, even in chocolate Moroccan cake with coffee
But always with a mount.
I am light
So it is possible! Thanks, I will try.
Per4ik
Quote: LIGHT I

So it is possible! Thanks, I will try.

of course. Moreover, I make this cake and three and four tiers. Everything is OK.
I am light
Thank you! I just made such a 3D cake, barely then cut out the figure, the cakes were incredibly tender, which means if you don't cut it on tubes, it will work out.
mme_it
Ira, baked your cake! Just YUM-YAM! Such vnusnyatina, which plus everything is very easy to prepare, I have not cooked or eaten for a long time! Thank you! I will send the photo report later!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers