Moroccan cake with coffee

I am very grateful for the recipe! The biscuit is the smartest. I am delighted with him, gentle, porous. The smell of soda was felt for the first 10 minutes after cutting. The cake turned out to be very large and tasty, but I added gelatin and it became well, not rubbery, but very dense)))) (the gelatin was instant, added 30g). And immediately the question is, is it possible to bake the same biscuit, but without cocoa? What more starch to add?

I am very glad of your friendship with this cake! You write correctly about the white biscuit - we change the cocoa to starch. Add vanilla for flavor as well.

Thanks for the advice!!!! Today I'll try))))

Not a biscuit, but a miracle. Vanilla turned out to be beyond praise. Tall, more tender than tender. Thanks again for the recipe

Hello dear! I am grateful to the author and at the same time I share my experience and impressions.
I bought into the lightness of the cake, because they ordered me a very small cake with a rather big inscription. After reading carefully the recipe, the dispute about spoons and scales, as well as other comments, I thought about how to bake it, and started the folk Russian fun "not to leave a stone unturned from the recipe, and then ask the author what kind of garbage turned out".
I often bake a classic biscuit (and biscuit with cocoa) based on the proportions of sugar and flour by weight taken half as much as eggs (again by weight). Correlating with this recipe, I concluded that in the original version of the author there was not enough starch, but in the end it was too much for me, and I don’t really like the dome on the biscuit. Therefore, I counted everything in my own way, and even for three eggs (I need a small cake, I'm just starting to bake to order, so I don't refuse any orders). I added less soda than the norm (I don't add to the classics at all, but this is not flour, xs how the dough behaved).
In my opinion, the dry ingredients could have been added a little less. I liked mixing in the starch. I mixed in easily, the dough turned out to be very fluffy, completely non-flowing, did not settle at all during kneading. After baking, it did not rise much, it rose quite a bit (but, since the fluffy airy dough was already a rather high layer in the mold, the height was enough for me for three cakes). It is cut, by the way, amazingly easily, nothing drags behind the knife, there were almost no crumbs. The biscuit turned out just like the author in the photo, porous, chocolate, pissed at me when pressed and cut. And, what is remarkable, it is absolutely even in height !!!! In general, I liked working with him, but I lacked that softness and tenderness of the usual classic biscuit with flour, I really love it. But the taste, the color, as they say ...

The cream soufflé for me tasted too sour cream, I added a little more cream there. In general, I really love all kinds of air-gelatinous creams, and this very airiness seemed to me a little. Another time I would replace some of the sour cream with whipped cream or, again, for lightness and stability of the structure, with whipped protein. These are in no way comments to the author, not a criticism, but my experience and my taste. Maybe someone just as picky will come in handy
Unfortunately, the cake was not made without incident (on the day of the return, the husband dropped a bag of mayonnaise on it and had to redo the top, fill it with icing, etc., etc., just before the return, because there is no photo, neither appearance nor section).
the most important thing is that the customer really liked the cake, so thanks again to the author

[Luera]

Luera, I think that you, nevertheless, are too clever with the proportions, because the biscuit here is very tender and fluffy. Try it, after all, bake it according to the recipe and then put all the points for yourself.

And what exactly led you to such thoughts? I did NOT complain, did NOT say that the biscuit did not work out, I just described my experience and expressed my opinion. And I don’t understand how an increase in the amount of dry ingredients can add tenderness to a biscuit.

I repeat, the biscuit was like in the author's photo. He was fluffy, I admit it. Very well behaved, cut and actively absorbed the impregnation.
I just like the other biscuit better, is that weird in your opinion?

but I missed that softness and tenderness of an ordinary classic biscuit with flour, I really love it.

... I just read your post: girl_manikur: And it's hard to judge the quality and taste of the biscuit from the photo, IMHO.

[thanks to the author]

It is very difficult to explain what I mean, it is more and more at the level of sensations. This biscuit is also lush, porous, fluffy, I do not diminish in any way its merits. But it is not like a biscuit with flour (and it cannot be so, because it is not a biscuit with flour). They are just different. It has a slightly different fluffiness. And the behavior is different. Another time, when I bake this biscuit, I will try to put the baking powder at the rate, maybe this will further increase the rise of the dough. But I don't think that there is a need for this, because everything was so good. Especially with taste, I did not describe any problems. I tried the scraps - the biscuit just almost caught up with the cream in tenderness (or maybe it was softer, there were very few scraps, I didn't taste it). This biscuit has a big plus - its lightness. A large enough volume of a biscuit weighed only 240 grams, which was more than wonderful for my purposes. In addition, the cake was absolutely even. Not a donkey, not hunched over, this is also a wonderful property for a biscuit.

You, of course, are offended for the recipe you like, but, apparently, you just did not quite correctly understand the intonation of the post, there was a lot of information there. I wrote from the very beginning that thanks to the author... For this I stop the discussion.

I read it, today I baked it in a BRAND 6050 pressure cooker - it turned out very high.



Confused by the smell of soda .... Stands, cools, I will cut and smear with cream. Will the soda smell disappear?

[Olga]

Olga, do not worry, after cooling everything will be normal.

Hello girls! Today I baked a biscuit in a Redmond slow cooker, I don’t know how it turns out to be 7 cm high (exactly in a cartoon), as they write, but it rose 3 cm. I weighed the products on the scales and then checked them with a table spoon, 160 grams of cocoa (8 tbsp. l.) I didn't succeed, cocoa 45 gr 3 tbsp. l. came out full on horseback, I would even say 4 tbsp. l., the eggs really I had C-2 (smallish) maybe it's the eggs, I should have taken more. The dough came out like thick sour cream. I baked in the baking mode for 1 hour, baked, the smell was stupid in the kitchen, but I don’t know why it didn’t rise, the biscuit turned out to be 463 grams, but the middle was not hammered porous. Naturally, you can't cut such a cake on a cake into 2 cakes, I take a bake for only half a portion, I took 3 eggs and all the products in half, the dough came out a little thinner, baked for 30 minutes. rose, can be cut in half and lighter so delicate. Well, like that. I don't know when I will start to be friends with these biscuits, if it's good, if it's not very good. When I get it 7 cm high;) Girls who made a good biscuit in a slow cooker, share your experience.

[Irina]

Irina, and the size of the pots in the MV is the same?
The second question is of course about the eggs. For size C2, add 1 egg.
The third question is about the consistency of the dough. I have it like whipped cream, airy, full of bubbles. To do this, beat the eggs for at least 10 minutes. at high speeds.
And another question about starch. Its quality greatly influences the result.

[Irina]

Irina, and the size of the pots in the MV is the same?
The second question is of course about the eggs. For size C2, add 1 egg.
The third question is about the consistency of the dough. I have it like whipped cream, airy, full of bubbles. To do this, beat the eggs for at least 10 minutes.at high speeds.
And another question about starch. Its quality greatly influences the result.

irza
I don’t know about the bowl, who’s like mine, 20-22 cm, about the eggs, yes, I had to add one more thing, I beat the eggs on a food processor, and increase it to a lush white mass. in volume, but about starch, then try another. Thank you

girls, but for my taste (there were no problems with the biscuit), but I would have done more impregnation, and put less gelatin ...

I've been looking for a cake for my dad's birthday for a long time. I thought of a chocolate sponge cake with coffee cream and just came across this one. The biscuit itself rose well, especially the hat, although it slept later. Maybe she was overly clever with the amount of ingredients (measured in spoons), but it did not work out so porous, crumbled when cut and for some reason it turned out dry (In general, not a very pleasant biscuit to the taste. But the cream is awesome, I was afraid that it would not freeze I am not very friendly with gelatin. I added 20 g. of instant gelatin, everything froze perfectly. And although I did it according to the proportions of the cream, it turned out less, the 2nd layer was half as much. So the cream saved the cake, well, everyone praised.
And how many I have not tried to bake different versions of the biscuit, the classic one is the most delicious for me) Next time I would make a regular one with such a cream.

The biscuit turned out just like the author in the photo, porous, chocolate, pissed at me when pressed and cut. And, what is remarkable, it is absolutely even in height !!!! In general, I liked working with him, but I lacked that softness and tenderness of the usual classic biscuit with flour, I really love it. But the taste, the color, as they say ... More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=198579.0

I also understand what Anna is writing about, I agree with her. she absolutely correctly described the biscuit, all its excellent properties. It is weightless, even, porous, gentle, airy, but the OWC has a softer structure, probably due to the content of vegetable oil! But that's all for an amateur! I like both, and for different purposes I bake different biscuits!

Thank you so much for the recipe and photo report. The cake is amazing in taste and worth making and making!

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What an interesting design! you have such a positive cake!

Delicious cake, thank you !!! For myself, I just decided to double the impregnation - the layer, apparently, absorbed some of the moisture - a little dry for my taste

[irza]

irza, thanks for the recipe! A simple recipe that has brought variety to our dessert menu. The sponge cake rose normally until it was soaked and separate from the cake, I could smell starch in my mouth. A strange sensation ... As someone wrote here: as if licking starch. But everything was perfect in the finished cake! I didn't want to bother with cream and increase the calorie content of the cake, so I have a souffle: 180g of cottage cheese + 420g of sour cream + 2/3 cans of boiled condensed milk. I whipped everything with a blender, didn't put sugar, maybe replaced it with condensed milk. Cottage cheese in the cake is not felt at all. You can even increase it by 1.5-2 times to the ratio of sour cream and cottage cheese 1: 1. Gelatin others. Otker 2 packages of 10 gr. Well, then everything is according to your technology. It turned out to be a liquid soufflé immediately after mixing, so I put it in the refrigerator for 8 minutes, stirring 3 times during this time. Then I already collected the cake. The soufflé is perfect in the finished cake!
Top of the cake is covered with chocolate sauce: bitter and milk chocolate 50 g each, milk somewhere 50-60 g. He warmed it up in a micron, stirred it, cooled it a little, smeared it with a brush. Delicious and didn't add extra calories from cream or butter.

Lisa Alisa, thanks for your additions and impressions! Glad I liked the cake.

I have my report! The biscuit did not succumb to me the first time, the middle failed very much, but this is not a reason to give up the second time in the shape of 23 it grew by almost 6 cm, as a result, a tall and very tasty cake turned out thanks, Irina, for the recipe

May I have a question? Can I take the usual sour sour cream from the store for the cream? Or is it better that there is no sourness in the cream?

The original recipe contained only sour cream, coffee with gelatin and a little sugar. And I did this for a long time, delighting my sweet tooth.

I understood this, I wanted to know if sour cream from the store is suitable or is it better without sourness?

As for me, it is better without sourness.

Thank you, I'll try to get home sour cream ...

I do it from the store, I know which manufacturers do not have sour cream.

I also did the second time from ordinary sour cream (1 pack 450g) + 2 packs of cottage cheese (170g each) + a can of boiled condensed milk + 125ml of coffee + 2 bags of gelatin, etc. otker. The very thing! I really liked the soufflé (I mixed it with a blender): neither cottage cheese nor sourness was felt.

Thank you girls!

irza Irina, hello! Thank you very much for the recipe! So far I have only used the recipe for the cream, slightly changing it. Here are my proportions:
Cream - 100 g.
Yogurt - 50 g.
Boiled condensed milk - 100 g.
Instant coffee - 0.5 tsp.
Gelatin - 5 g.
Water - 25 g.
Liqueur - 2 tbsp. l.
Very tasty, thanks for the idea to add coffee to condensed milk.

Thanks for the biscuit recipe made three servings, each with variations, left on potato starch and with added baking powder, on right on cornstarch and soda,


and then look how it rose without cocoa ..


and cut (here is a creamy soufflé and lemon curd)

Oh, what an appetizing cut! I want it too!

Made for my brother for his birthday, brother is delighted, guests too. THANK YOU!!!

Thanks for the recipe, what to look for, you need to soak well, otherwise it crumbles a lot. Very delicate, light, unusual coffee taste. DELICIOUS!!!

Hello everyone!
Girls, help me count on D22. And even then I ended up with complete nonsense (I probably lose my qualifications) - and it rose unevenly with a dome, at the edge the height is just 2 centimeters, that is, it will not share 3 cakes in any way.
The calculated proportions were as follows: eggs 3, sugar 120g, starch 114g, cocoa 32, soda 0.7 tsp. Where is the mistake?

[Lydia]

Lydia, for 3 eggs I get 102g sugar, 96g starch, 27g cocoa. I divide by 5 and multiply by 3 eggs all the ingredients

Thanks for the answer. I re-read through the coefficient, by diameter. When counting, 3.5 eggs come out, I took 3 large ones.

Lydia, you counted everything correctly, but still, on a 22 cm mold, I would take 4 eggs, 128 g of starch, 136 g of sugar, 36 g of cocoa. I won't tell you about the amount of soda, I only use baking powder - 4 g per 100 g of flour. Also, try stirring in the starch not with a mixer, but by hand using a whisk or spatula.

[cabachok]

cabachok, thank you. I will try on 4 eggs and with your numbers, I hope it will work out.

So my hands reached this cake. Irina, thanks for the recipe!
The biscuit turned out to be very airy and rose very well (I used baking powder instead of soda). In the finished cake, it was probably slightly dry, although at the same time it melted in my mouth. But next time I'll probably add a little more impregnation. I added 15 g of gelatin to the soufflé, I don't like it when it is rubbery. Everything has frozen very well, I think next time you can even reduce the amount of gelatin a little.
In general, I liked the cake very much, my family cried for a sweet soul. I will bake some more.

Well, my reportage



And this is a cutter

Delicious! Thanks for the recipe, I've made this cake three times already. All my guests loved it. The cake turned out to be very tender and not too sweet. I made the biscuit strictly according to the recipe, and the cream - heavy cream with condensed milk and coffee with gelatin (10 gr). The cream froze, but remained softer than the soufflé.
Since this is generally the first cake that I have made, and I have not yet mastered decorating cakes, so do not judge strictly. But the taste is, of course, delicious.

here look how it rose without cocoa ..

Luda, tell me, please, how much starch you took on a white biscuit, the one without cocoa. I want to bake such a cake for my daughter-in-law for her birthday.

[Irina Gladysheva]

Irina Gladysheva, exactly as in the recipe, only replaced cocoa with starch

Thank you!

I would like to say about this cake that it is definitely delicious. I liked the cream very much, and the preparation is simple and the result is excellent. For the first time I baked a biscuit without flour ... not bad, but rather dry, especially when the cut one stood in the refrigerator - it crumbled a lot. When repeating this cake, most likely I use chocolate chiffon. In general, if you are a fan of coffee-flavored desserts, this cake is a great option.

I am also grateful for the cake! Rather, for a souffle. Very, very tasty!
For some reason, the biscuit did not work out, well, I baked another chocolate one. And I did not add sugar to the soufflé, it cost boiled.
THANK YOU!!!

Can you brew natural coffee or can you make instant coffee?

[Raisa]

RaisaI brewed instant