ychilka
Quote: abr533

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.

The recipe is proven, it's about the products. They did something wrong ... Maybe the gelatin is strong?
abr533
Quote: ychilka

The recipe is proven, it's about the products. They did something wrong ... Maybe the gelatin is strong?

Plain gelatin from "Mriya"
VikaS.
I also used Mriya, the cream was moderate in density, I really, really liked it. Have you weighed the necessary portion of gelatin or poured it "by eye" ?, because I often focus on the packaging and do not guess with the required portion - then I weigh, and the extra 2-3 g of gelatin significantly change the density of the soufflé.
ychilka
I also have Mriya. The cream was like heavy cream or a delicate soufflé.
Glucose
Very nice and delicious cake. My girls are delighted with him.
iriskaa
Girls! How many cake is one serving? I need 2-2.5kg, is it enough or should I bake for 1.5 servings? thanks to everyone who answers
irza
Irina, and decorate with cream, mastic? If not, then you need to increase the portion.
iriskaa
Quote: irza

Irina, and decorate with cream, mastic? If not, then you need to increase the portion.
mastic
iriskaa
irza
I have a shape of 24, will it be good for 5 eggs or reduce by one?
irza
Irina, if the eggs are large C0, then the biscuit can escape in this form. And with the usual size of eggs, it will rise a little higher, but will not run away anywhere).
iriskaa
Thank you. Keep your fists for me, I'll bake tomorrow, with a cake to order.
N @ T @
Ira, I have to bring you THANK YOU a thousand times for this cake, but all my hands did not reach, forgive me 7 times already, but there is no photo of the cut, so today I made an emergency and decided to report on this topic too. I like its noble taste, absolute ease of execution. I have a photo of this cake in a mastic version, but the content is not visible there, and in this version of decoration - the cake is guessed

Ira, MANY THANKS for the recipe!

Moroccan cake with coffee
Ilona
Beautyaa !!!!
N @ T @
Quote: Ilona

Beautyaa !!!!
Ilona, ​​I would say not beauty, but an express decoration
Ilona
Express, but beauty! And from what to squeeze chocolate? After all, from the roots = teak does not work out of paper, because it cools down quickly, and you do not have time to squeeze everything out, but then how to warm it in it? In hot water it will turn sour ... Oh, I'm a fool! In the package and in the water it was necessary !!!
N @ T @
Ilona, ​​I poured the chocolate still warm into a disposable pastry bag and closed it with a clothespin for bags, it cooled down a little - I cut off the nose and drew according to the template. The chocolate is applied to the cake with the convex side, and I put the hearts with the convex side outward - it's so beautiful.
Ilona
nope ... I do not like it made of polyethylene disposable ... the hole there is not very good. round, this is one and the seam gets in the way - that's two. Straight lines don't get perfect.
N @ T @
for icing - yes, but for chocolate, this is the only method I use
Ilona
And I tried and nothing good came out ... look at my cake pops, which are in the background, this is the best thing that could come of a plastic bag from me.
N @ T @
Quote: Ilona
this is the best that could come of a plastic bag from me
Ilona, ​​so I'm not using a bag, but a disposable pastry bag
Tanyushechka
girls, I want to bake a cake in a Panasonic cartoon, tell me how many minutes to put?
Zhivchik
Bake pastries as usual.
Ilona
Quote: N @ T @
Ilona, ​​so I'm not using a bag, but a disposable pastry bag
Yes, that's what I called him this one-time confectionery)
Tanyushechka
And if you replace potato starch with corn, take the same amount?
N @ T @
Quote: Tanyushechka

And if you replace potato starch with corn, take the same amount?
I baked all the times in corn, I took the same amount
Tanyushechka
Thank you
goldy
IrochkaThank you so much for this enjoyment! Delicate cakes, magically delicious cream, made easy, eaten in a moment! It is fantastic! I didn't manage to photograph the first experience, but it was very similar to your cake in the photo in the recipe. And these photos are the "second experience", I hurried to apply the cream, it did not have time to harden properly and was absorbed into the cakes, so the cakes were low.
It's a fairy tale ... Mmmm ...
Moroccan cake with coffee Moroccan cake with coffee
Tanyushechka
irza, thank you very much for such a simple and delicious cake recipe !!!
Moroccan cake with coffee
The cream used custard sour cream from natapit, but I will definitely try with the cream from the recipe.
Trendy
I baked this cake again, now for myself. There was no time to cook condensed milk, I put in the usual one, so I didn't add coffee to the cream, only soaked the cakes with it. It turned out delicious. The daughter said that it looked like her favorite tiramisu.
The cake looked like in the previous photo, only there were two cakes.
Lanochka_3009
Girls, I've been looking at this cake for three months and licking my lips. The pictures are great, the reviews are superb, but for the second time I have failed. The cake does not rise above 2cm. The first time I baked in a square shape, it turned out without a dome, rather soft and fluffy (but only 2 cm). Today it baked in a round shape with a diameter of 22 cm. As a result: a dome, large pores at the top, and at the bottom it is hard as a stone. Help me figure out what could be the reason.
The cooking technology does not differ from the author's, except that I put half of the sugar in the sugar (I do this with all the baked goods). I measure the products with spoons, add the dry mixture at the minimum speed of the mixer.
In general, what is special about cocoa biscuits? I have not yet found my recipe, it is with cocoa that I cannot.
Irina Dolars
In my opinion, the amount of sugar also affects the result.
It is better to do, as they say, "exactly"

Or the oven is to blame
Tanyushechka
Lanochka_3009, beat only eggs with sugar with a mixer, and gently stir in the dry mixture with a spoon. I also did not succeed for the first time (I introduced the dry mixture using a mixer), when I baked it for the second time, mixed it with a spoon and everything worked out, I baked it in MV (see photo above)
Lanochka_3009
Girls, I tried adding proteins with a spoon, not a mixer in another recipe. The result is a rubber biscuit. The masters say that she interfered badly. So I decided to play it safe with Moroccan. And what about baking in a cartoon - do you need to preheat it? And it's scary to send a biscuit into a cold multicooker.
Lanochka_3009
Quote: Irina Dolars

In my opinion, the amount of sugar also affects the result.
It is better to do, as they say, "exactly"

Or the oven is to blame

Or pens are not growing from there, I just thought. But with other recipes, everything is ok.
By the way, about the amount of sugar in the dough. I think that the amount of sugar should be put only in shortbread dough so that it is crumbly. Is not it?!
Tanyushechka
And what about baking in a cartoon - do you need to preheat it?
no, there is no need to warm up in advance, I baked in Panasonic 18 on the baking mode 60min + 20min
Tanyushechka
Lanochka_3009, and how many minutes you beat eggs with sugar?
Kamusik
Lanochka_3009, firstly, try weighing (and not with spoons, they are different for everyone), and, secondly, the dry mixture - not inject with a mixer, but carefully, by folding it with a spatula! It must come out, the recipe has been rechecked 1,000,000 times! Good luck.
irza
Quote: Irina Dolars

In my opinion, the amount of sugar also affects the result.
It is better to do, as they say, "exactly"

PPKS
In general, I think that the first time you need to cook strictly according to the recipe, and then make your own changes! If you change the ratio of products, technology, add something from yourself, then the result may or may not be successful. If we get lucky. And the attitude to the original recipe will spoil

Quote: Lanochka_3009

large pores at the top and rock-hard at the bottom.

I am more inclined to believe that starch failed. She herself once stepped on this rake by buying an unverified brand.The package declared 100% potato starch, but both in appearance and tactile (there was no characteristic creak), it was different from the previous one.
Change starch.

And about sugar, use the full amount. It is in this recipe that starch and cocoa neutralize excess sweetness. I can't call this biscuit sweet, on the contrary, I want to soak it with something sweet, IMHO
Zhivchik
Quote: Lanochka_3009

By the way, about the amount of sugar in the dough. I think that the amount of sugar should be put only in shortbread dough so that it is crumbly. Is not it?!

Sugar in the dough is just the norm. I'm not a fan of sweet pastries (I reduce sugar in almost every recipe), but here is the golden mean.

No not like this. If you make a classic biscuit instead of the declared 1 tbsp. sugar - 0.5 tbsp. sugar, you get a sweet omelet.
Shortcrust pastry turns out to be crumbly not due to zanar, but due to correctly selected products and of course the correct technology. If you put sugar in it, but, instead of softened fat, melted, or proteins or just sour cream, then what kind of looseness can we talk about?
Lanochka_3009
Quote: Tanyushechka

no, there is no need to warm up in advance, I baked in Panasonic 18 on the baking mode 60min + 20min

What does +20 minutes mean? Heating (or cooling) in mV?
Zhivchik
Quote: Lanochka_3009

What does +20 minutes mean? Heating (or cooling) in mV?

Heated. Then you open the lid and take out the saucepan.
Lanochka_3009
"No, not so. If you make a classic biscuit instead of the declared 1 tbsp. Sugar - 0.5 tbsp. Sugar, then you get a sweet omelet.
Shortcrust pastry turns out to be crumbly not due to zanar, but due to correctly selected products and of course the correct technology. If you put sugar in it, but melted fat instead of softened fat, or proteins or sour cream, then what kind of looseness can we talk about? "

I am new to this business. Thanks for such valuable information. It's just that if in sweet cakes + sweet cream + cream for mastic + Mastic = too sweet (((I try to reduce the amount of sugar at least somewhere.
Lanochka_3009
Quote: Tanyushechka

Lanochka_3009, and how many minutes you beat eggs with sugar?

5-7 minutes until such a good white foam at the top, and at the bottom it remains yellow.
Lanochka_3009
By the way, thanks to the author of the recipe !!! Although I haven't succeeded yet, the recipe is just a bomb! I have not yet met such a combination. I have a real passion to do and everything worked out!)
Zhivchik
Quote: Lanochka_3009

I am new to this business. Thank you for such valuable information. It's just that if in sweet cakes + sweet cream + cream for mastic + Mastic = too sweet (((I try to reduce the amount of sugar at least somewhere.

Of course, you can reduce sugar, but not by half. I have definitely reduced sugar to 150 g. But no more.

Why do you use mastic for your homemade cake? Yes, sometimes for some kind of celebration. I did it several times with mastic, but I had a choice, either from mastic or protein. Of course, a cake machine with protein cream looks nothing. Neither I nor my son ate that mastic. The husband used everything. And then ... such a lover of sweets, he said it was disgusting.
Yes, for sale (to order), of course, mastic cakes are more profitable (more expensive), but to eat it yourself?

Quote: Lanochka_3009

the recipe is just a bomb! I have not yet met such a combination.

This cake is very similar to our Kiev Cappuccino cake from Roshen.

Quote: Lanochka_3009

5-7 minutes until such a good white foam at the top, and at the bottom it remains yellow.

What is it like? Ie, do you beat with a mixer only at the top and at the same time the mass is heterogeneous?
Lanochka_3009
"How is it? That is, with a mixer you beat only at the top and at the same time the mass is heterogeneous?"
With a mixer, I beat the whole mass of course)))) to the state of an airy, white cap at the top. That is, not to the peaks.
This is my mistake, or what ?!
I'm just learning to decorate with mastic, so I treat my people to it.
Irina Dolars
Quote: Lanochka_3009
5-7 minutes until such a good white foam at the top, and at the bottom it remains yellow
Here it is an ERROR! More precisely two: the amount of sugar and the whipping time
For a biscuit, the ratio of egg: sugar: flour is very important!
In addition, the biscuit is whipped until a thick and lush state of ALL MASS (see the photo of the author !!!!!!)
This mass acquires such density that almost no dough flows from the rim (either holds or slowly slides), and even a hill forms on the surface, which spreads very slowly. It takes me at least 15 minutes to whip. It depends on the power of the mixer. The egg-sugar mass does not just need to be beaten, but BEAT (!) Until thick.
And it is better to mix flour with starch with a spatula, adding portion by portion and sifting each time.
The first post under the spoiler HERE

Looking for a photo ...
Tanyushechka
What does +20 minutes mean? Heating (or cooling) in mV?
this means that I bake for 80 minutes (after the first baking cycle for 60 minutes, I set the baking mode again for 20 minutes)
Lanochka_3009, eggs with sugar should be beaten for at least 10 minutes, the mass should increase very well, the dry mixture should be introduced into this mass carefully and mixed with a spatula or spoon. Try, as the girls advised, weigh the products and you will succeed
Zhivchik
Quote: Tanyushechka

this means that I bake for 80 minutes (after the first baking cycle for 60 minutes, I set the baking mode again for 20 minutes)

Why bake a biscuit with 5 eggs (in total) for 80 minutes?
60 minutes is enough + 20 minutes on heating.
Lanochka_3009
Oh, girls! Thanks a lot!

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