Moroccan cake with coffee

[Ira, baked your cake!]

Ira, baked your cake! Just YUM-YAM! Such vnusnyatina, which plus everything is very easy to prepare, I have not cooked and ate for a long time! Thank you! I will send the photo report later!

Olga, thanks! I am very pleased with the positive result. I myself appreciate the recipe for its simplicity of preparation and extraordinary taste.

Olga, thanks! I am very pleased with the positive result. I myself appreciate the recipe for its simplicity of preparation and extraordinary taste.

And most importantly, all relatives and husbands liked the taste. The ladies said that the delicate coffee cream was stunning. Nobody believed that I made it from what was "at hand"

It is impossible to pass by! I thought I'd stop by for a minute, look with one eye and that's it. Very interesting, now I want to try it myself
Thank you!

Ir, I see you write that you sometimes do without cream. I liked the soufflé just with sour cream and boiled condensed milk. Think the cream gives the taste more tenderness? There is no high-percentage cream nearby, 20% will help enrich the taste, do you think? Maybe add a little more of them? And heaped tablespoons? There are no scales.

Vika, whipped cream will do. Our 20% cream is liquid and does not whip to peak. What are yours?

There are only 20% in the most expensive stores, occasionally 25%. Yes, I know they don't whip. But I thought that maybe the very presence of cream at least such would make the taste softer

In the most expensive stores, only 20%, occasionally 25%. Yes, I know they don't whip. But I thought that maybe the very presence of cream at least such would make the taste softer

The advantage of heavy cream is that it whips to the peak and the soufflé turns out to be more airy, tender. If you dilute sour cream with 20% cream, we get a slurry that cannot be whipped, but only fixed with gelatin.

So, according to the recipe, anyway, put gelatin okay, maybe I'll get out for heavy cream by Sunday ...

Irina, good afternoon! Thank you for the recipe for such a delicious cake, our guests really liked it. But the cake had to be baked 2 pieces. shopping mall there was a problem with the volume of tablespoons of starch (as described on pages 1-2). I added 160 gr. To the cake. starch, as you have written. I took a whole package (it contains 150 g) -fabricated starch, in the store it is sold with such a weight + a little more, the eggs were normal, not small and everything else according to the recipe. As a result, the cake did not rise as it should (it turned out 3.5-4 cm in height), it was very dense (like a gingerbread). In general, not as airy and loose as yours. I ran to the store for another 1 pack of starch. But she was already taking him in tablespoons. Came out 8 st. l. even with the top, somewhere half a package weighing 150 grams. And of course, this time, the cake came out as it should - rose well, was fluffy. It turns out that the cake will be baked in either case, but it will not be the same as you suggested. Can make changes to the weight of the starch in the cake?

[160g]

I baked this cake more than once and a hundred times the cakes from this recipe, I always take exactly 160g! starch. Everything turns out EXCELLENT !!!

As a result, the cake did not rise as it should (it turned out 3.5-4 cm in height), it was very dense (like a gingerbread).

Most likely the reason is poor-quality starch. Unfortunately, very often you can buy.
Or they forgot to add soda.

She added soda. It's just that the inconsistency of 8 Art. l of starch and 160 g of starch. They wrote about this on page 2.

"irza, you better take away the tablespoons, and leave the grams, everyone has scales. It all depends on how to pour, I weighed and I got cocoa 3 tbsp. l-25 g of starch, respectively, it turned out 8 tbsp.l-70g ".

So on purpose (I was not too lazy) I went now and weighed it. 1 st. l. ! 8g starch. We also talked about the fact that tablespoons are also different, and you can pour it in different ways. Therefore, the spoons will not be correct! IMHO.

She added soda. It's just that the inconsistency of 8 Art. l of starch and 160 g of starch. They wrote about this on page 2.

"irza, you better remove the tablespoons, and leave the grams, everyone has scales. It all depends on how to pour, I weighed and I got 3 tablespoons of cocoa-25 g of starch, respectively, it turned out 8 tablespoons-70 g."

I have no scales and I baked by measuring with spoons and more than once, everything worked out. I pick up a spoon with a slide. But even if everything was in the recipe in grams, I would measure it with a spoon
And the cake is just fabulous, the first one baked to try, coincided with unexpected guests, people fought for crumbs. And I was praised
Ira THANKS !!! I will try to report back later with a photo.

I pick up a spoon with a slide.

Just a spoon, this is a spoon under the knife, that is, without a slide. And if Art. a spoon with a slide, then it is a slide.
So you always need to indicate the weight in the recipe, this is the best option, because everyone has a different concept of the word spoon.
It's like my husband puts sugar in tea 2. tsp with a slide. And he considers this as 2 tsp.

Tanya, I do not argue, but I have a spoon with a slide and then I wanted to add starch to the dough.
Tanya, what kind of dough do you get, like thick sour cream or thinner? I'm thinner

[Olesya]

Tanya, what kind of dough do you get, like thick sour cream or thinner? I'm thinner

Olesyato be honest .... I don't remember. I measured the starch with spoons (I remember exactly), probably it hasn't been added in grams yet. To make the dough thinner than thick sour cream, I myself would add it even to the desired consistency. Well, I don’t know ... I have baked so many of these cakes in 32 years, so the taste has already developed to the thickness of the dough.

[Olesya]

Olesyato be honest .... I don't remember. I measured the starch with spoons (I remember exactly), probably it hasn't been added in grams yet. To make the dough thinner than thick sour cream, I myself would add it even to the desired consistency. Well, I don’t know ... I have baked so many of these cakes in 32 years, so the taste has already developed to the thickness of the dough.

Here it is for me too, so a spoon with a slide

Thank you very much for the recipe for such a delicious cake. Did it on the weekend - everyone is delighted

THANK YOU!!!! For such a delicious !!!! cake. I did it three times, this time a two-story one, everything worked out, I wanted to pour chocolate over the author. The chocolate did not melt, I took Roshen, I hadn’t noticed anything like that at Roshen before. I had to urgently find a way out of the situation.

[irza]

I gave away my first custom cake on Saturday. For this case, I chose Moroccan, although I had not baked it before. And all thanks to the rave reviews about him and the seductive cut in the photo. irza... Thanks to all. The customer was satisfied.

Girls, can you tell me if you can add cherries to the layer, or is it better not to spoil?

Girls, can you tell me if you can add cherries to the layer, or is it better not to spoil?

You can, just squeeze out the excess juice.

irza, I baked this awesome cake twice!
It does not reach the photo, it is quickly eaten. I baked one small cake to try it myself, and took the second large one to work. Everyone is delighted.
The cakes just melt in your mouth, just take a sip of tea.
But I put more gelatin when I baked it strictly according to the recipe (for myself), the cream almost did not freeze.

Therefore, I have a question for all the girls who prepared the cake. Did everyone take 20 grams of gelatin?

But I put more gelatin when I baked it strictly according to the recipe (for myself), the cream almost did not freeze.

Therefore, I have a question for all the girls who prepared the cake. Did everyone take 20 grams of gelatin?

The first question. Which gelatin did you take - regular or instant?

Most likely instant, if the soufflé is not frozen. Just the instant one had to take 30 g. I wrote about it

There is no usual gelatin.I will use instant, but 1.5 times more.

Zhivchik, I probably have a simple ordinary gelatin, sold in bags of 10 grams. I have not met another. I soak it, keep it in the refrigerator for 20-30 minutes, then heat it up in the microwave.
What does instant dissolve look like?

[can't]

Zhivchik, probably I have a simple ordinary gelatin, sold in bags of 10 grams. I have not met another. I soak it, keep it in the refrigerator for 20-30 minutes, then heat it up in the microwave.
What does instant dissolve look like?

I'll tell you how to soak regular gelatin. We dilute it with cold boiled water in a ratio of 1: 7. Usually, I immediately measure the water, make a funnel in it (I twist the vessel around its axis) and gradually fill in the gelatin. I will twirl the bowl a little more so that the gelatin does not lie on the bottom as a hard pancake, but dissolves in the water. Then I put it on the table to swell. Not in the refrigerator. Honestly, this is the first time I've heard that. When it swells dissolve in the microwave or in a steam bath (gas). Boil can't.

Instant dissolve I dilute 1: 5 with boiling water. Stirred, dissolved. Cool down and can be used.

This is what a pack of instant gelatin looks like. The brand can be different. But on the pack it is written - instant.

Zhivchik, now I understand. Thank you, enlightened!
I have a simple gelatin, instant, never met.
Why in the fridge? I do not know. Where this infa comes from, I can't even say, but as far as I can remember, I always kept soaked gelatin in the cold.
By the way, now gelatin is such that it does not turn into a lump, as it was in Soviet times. I put the gelatin in a cup and add water, or vice versa, I poured a little water (juice, milk) and poured gelatin. It doesn't matter, I just put it in the refrigerator with a spoon.

Galina, what instructions are there on the gelatin packaging? How does the manufacturer advise to breed?

irza, and they advise, as I do, they advise a glass of water, but I don't take that much. True, not all packs indicate the cooking method, some do not say which manufacturer at all.
On the forum I read that for 300 grams of cream - soufflé you need 10 grams of gelatin. I like it very much: neither a strong souffle, nor a liquid one, just right.

Honestly, the first time I heard about gelatin in the refrigerator ... What does the manufacturer advise?

Now they advise in different ways, this has remained with me since Soviet times. Then I read on a bag and in magazines. But in which one I don't remember exactly, I just wrote it down in a notebook.
I have been doing this for 30-35 years.

Now they advise in different ways, this has remained with me since Soviet times. Then I read on a bag and in magazines.

With this method of preparing gelatin (in the refrigerator), it does not have time to completely swell and open. And as soon as this process of swelling begins, immediately it (gelatin solution) "grasps" the cold and it simply freezes. Not ... that's not the right way.

Girls, I do everything strictly according to the recipe, soak gelatin in half a glass of coffee. The soufflé turns out to be what you need. The most perfect.

And in general about gelatin. always soak in cold water. Except, of course, this cream. On the pack it says instant, sometimes no. Although I seem to take the same packaging. 20 gr. pour gelatin 100 gr. water. This is enough for a cream of 500 gr. cream + 500 gr. cottage cheese.

Irin, tell me please, if I combine vanilla and "Moroccan" in one cake :) biscuit, will they make friends? If so, which cream is better to choose?

Thanks for the recipe. Delicious! Made for 0.5 portions, cake weight 1300g.

Irin, tell me please, if I combine vanilla and "Moroccan" in one cake :) biscuit, will they make friends? If so, which cream is better to choose?

These biscuits are different in structure and "fluffiness". I've never done that myself. But without cocoa starchy baked. Maybe you can try this if you need light and dark biscuits in one cake

These biscuits are different in structure and "fluffiness". I've never done that myself. But without cocoa, starchy baking. Maybe you can try this if you need light and dark biscuits in one cake

Yes, Irish, you understood me correctly, you need a light and dark biscuit in one cake, your (can you?) Vanilla biscuit baked many times, always a wonderful result: nyam: Now I want to try with a dark one, but I don't know which one to combine
In general, the head is already spinning, not only is the New Year, but also on this day the eldest son has an anniversary (20 years), a full house is going to guests, everyone will meet with us, so you need a BIG cake.
Irish, and if starchy with cocoa, and the second without, your mousse Bovarsky (from the Internet) will suit these biscuits? I'm completely confused, I like your two cakes, I don't know which one to choose

I've baked vanilla biscuit many times, always a wonderful result: nyam: Now I want to try with dark, but I don't know which one to combine

If you have a friendship with boiling water vanilla, then make it with cocoa. You will get 2 biscuit colors, but with the same density and friability. This biscuit will suit both a Moroccan cream and a mousse from "Ineta", just do the impregnation, as the mousses freeze and do not moisturize the cake as much as a regular cream.

Irish, and if starchy with cocoa, and the second without, your mousse Bovarsky (from the Internet) will suit these biscuits? I'm completely confused, I like your two cakes, I don't know which one to choose

Of course it will do, and the apples will fit well

Irishka !!!!! THANK YOU VERY MUCH, a mountain straight off your shoulders, Happy coming to you

Happy New Year! With the report Korzh for 3 eggs, the amount of cream did not decrease. Thanks for the recipe, delicious!

Thanks for the recipe. Delicious! Made for 0.5 portions, cake weight 1300 g

Tell me, is the cream that decorates the cake is also a souffle or some other?

Tell me, is the cream that decorates the cake is also a souffle or some other?

No, this is 1/3 of the MODIFIED BREWED CREAM, I did it for a test, but the oil failed, it was of poor quality, the result went in grains, but tasty, not greasy.

Seduced and baked this cake. The biscuit turned out to be excellent, and the cream soufflé is generally a nightmare, froze to a rubbery state. Did everything according to the recipe.

Strange, my cream was a little stuck,
just enough to stick well to the cakes.
Maybe the gelatin was very strong?

Strange, my cream was a little stuck,
just enough to stick well to the cakes.
Maybe the gelatin was very strong?

Plain gelatin from "Mriya"

abr533, why immediately a nightmare? Look for reasons in products, in technology. .. Anything can happen.

for Mriya, follow the instructions on the package. If I'm not mistaken, then you need to pour hot water. How did you do it?

As in the recipe, 20 grams of gelatin in 0.5 tbsp. hot coffee. On the packaging of Mriya, it is just written to dilute per liter to get jelly or to solidify the jellied meat. What gelatin did you use?