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Moroccan cake with coffee (page 9)

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Irisik
What proportions?
V-tina
Raisa, focusing on your taste, very, very strong coffee, about 3 tsp. probably
Irisik
Thank you! Took to bookmarks
ludok01
Girls, explain how to properly lead the gelatin into the cream so that it does not turn into a lump or flakes (there was an experience)
V-tina
ludok01, pour in a thin stream, mix at high speed with a mixer. no such excesses have ever happened
Irisik
Quote: I_n_a
Since this is generally the first cake that I have made, and I have not yet mastered decorating cakes, so do not judge strictly.
Wonderful cake! And very neat, so don't worry))
ludok01
V-tina, thanks for the answer !!!! And before adding you cool it !!!!!!
irza
It is not necessary to cool, then there will be no flakes.
ludok01
Thanks for the advice irza !!!!! I did not know that
ludok01
URL = https: //Mcooker-enn.tomathouse.com/0bd5b7eabeef4e4fbdf652a68773abfc]Moroccan cake with coffee Moroccan cake with coffee Moroccan cake with coffee URL = https: //Mcooker-enn.tomathouse.com/8a8054844ca943908784bae54c48cf6c]Moroccan cake with coffee Girls do not judge strictly, the first time I did it. Thank you girls for your advice !!!!!!
Irina_MP
So, after pouring hot gelatin, sour cream curled up, and in general the liquid cream came out, as it did not whip, it is clear that I am not catching up, a master class would be on cream with pictures (I really want to learn)
irza
If warm gelatin is introduced, then the mass will be liquid and solidify as it cools. In this case, I put the cream in the cold and as soon as it begins to thicken, I spread it on a biscuit.
Irina_MP
Thank you so much! I knocked down the cream to the peaks, everything is fine, I added sour cream and sugar, the cream became liquid; usually when you beat sour cream with sugar (without cream), it becomes so fluffy, but I got it straight ... liquid sour cream, beat, beat, added condensed milk, which did not want to disperse (maybe you don't need to cook for a long time?) , sort of thickened a little, and then bam ... hot gelatin in a trickle ..... flakes (though not large) and slurry. At the end, I put the cream in the refrigerator for 15-20 minutes, took it out, mixed it, on a biscuit. In general, it turned out very tasty, the child asked for such a cream in the cake for his birthday. Only now I'm a little scared because it seems that I got it in a completely random way (I did it wrong somehow). Correct, please, maybe where you did not finish off, digested or something else.
tuskarora
irza, please tell me, does the cream look more like a cream or a souffle after hardening? I want to make the top layer of a cake out of it and pour it over with glaze. Do you think this is possible?
irza
Elena, the cream here with gelatin, solidifies and you get a soufflé.
I think the glaze is quite applicable, the main thing is not to pour it hot.
tuskarora
Thank you!


Irza, Ira! Thank you so much !!!!!! Thank you all! And the biscuit and soufflé are awesome
mayammy
Hello everyone!
I have a report and thanks)
I really liked the cake! Light, airy, coffee, no oil, sugary and fat - everything I like) My picky son really liked it too!
The only thing - in the cakes, something crunches a little on the teeth. I didn't understand what it was, but most likely cocoa. I wonder if everyone has it? Or is it just that my cocoa is bad?
In any case, I will bake again, especially since it cooks quickly, looks beautiful, and it turns out very tender and tasty!
Perhaps for myself I will slightly change the proportions in the cream - a little more cream, a little less sour cream, because I like a creamier taste.
Attaching photo)
Moroccan cake with coffee
gawala
Quote: mayammy
in the cakes, something crunches a little on the teeth. I didn't understand what it was, but most likely cocoa.
I brew cocoa with boiling water, and then add a little beaten eggs, mix and then into the dough. Cocoa dries the dough if you add it dry ...And the brewed cocoa, as it were, makes the dough pleasantly moist .. I really like this sponge cake ..

Lidiia
mayammyWhat kind of glaze you have so yellow? What a beautiful cake !!!
Olekma
So I was tempted by this cake, a painfully good, not complicated description and wonderful reviews. Stands still in shape, freezes But the cream is awesome! licked the spoon just stopped from not eating half ...
I baked in a slow cooker, it turned out very high, I cut it into 4 cakes, there was not enough cream for such an amount of cakes. Another time I will bake for 4 eggs, then the cream should be good enough.


Added Thursday, 16 Jun 2016 12:13 pm

I forgot to add that instead of cocoa I put the same amount of carob in the dough, I like baking with it, but for the sake of cleanliness, I will try to bake it with cocoa next time.
Irisik
Quote: Olekma
I forgot to add that instead of cocoa I put the same amount of carob into the dough
What is it, carob?
Olekma
Quote: Irisik

What is it, carob?
Carob is the fruit of the carob, after roasting and grinding it looks like cocoa, but sweeter and most importantly healthy, it is eaten, a milk drink similar to cocoa is brewed, my children love "cocoa" from carob more, add to baked goods, etc. .d.
Irisik
Olekma, Thank you! I have never heard, much less tried))
Tanya-Fanya
I came to show off wonderful crispy biscuit muffins according to the recipe from this cake! The child is delighted!
I am doubly grateful for this recipe as it does not contain gluten-free ingredients! This is important for celiac sufferers.

Moroccan cake with coffee
Again the photo lies on its side
Olekma
And yesterday I baked this sponge cake with cocoa and baking powder - it turned out to be a sugary cake
Today I repeated it again with baking powder, it turned out a biscuit, but not as tall and chic as with carob and soda, now I don’t even know to try baking it again with cocoa and soda, in order to understand what is the problem, why such a difference in height is from some and the same products.
Tanya-Fanya
Olekma-Katyusha, have you checked starch? Have you already baked or cooked jelly from it? I clearly know which starch we have on sale is good, and which even jelly spoils.
I couldn't stand it because of the heat, the muffins, though small, sat in the oven for 25 minutes. Therefore, I turned off the oven and poured the second half of the dough into the multicooker. 40 minutes "Pastry" Panasonic mhs181 and stood off for 20 minutes - a wonderful tender cake came out.
Muffins have a crunchy cap. The kid said these muffins are cooler than McDonald's
Olekma
Quote: Tanya-Fanya
Olekma-Katyusha, have you checked starch? Have you already baked or cooked jelly from it?
Yes, I always take the same one, and the previous biscuit on the carob was baked from the same starch. Therefore, I sin on baking powder. There is nothing more to think about. And I baked the first biscuit for 53 minutes in Oursson, I always put out the VNK biscuit for so much and others are baked perfectly, and then I opened the lid after 53 minutes and before my eyes he sank to the cake - the dough was raw Yesterday I baked it for 58 minutes, put it on baking, baked , but alas, the height is not the same.
aprelinka
Moroccan cake with coffee
This is my cake. Increased by 1 egg. Decorated to a minimum, for this cake is no longer needed. The cream is almost twice as much.
To summarize: Cream bomb, the idea is gorgeous. the biscuit needs to be changed. I'll take either just a chocolate classic or from three chocolates. Impregnated coffee and gelatin put into the coffee maker


Added Sunday 02 Oct 2016 09:12 PM

I also added boiled cherries on my own, but it did not sound. It was not enough. Top homemade burfies in cocoa.
Somewhat disappointed with the biscuit, but I think it will be another version of the cake
ABOUT
Thank you very much for the recipe !!!! I had those. plain. Now a novelty in the recipe
irza
Elena, thanks for your feedback and impressions 👍. The biscuit is non-standard here, perhaps for an amateur.
I recommend trying the perfect chocolate sponge cake, in my recipes there is. I am very happy with it and I bake for almost all chocolate cakes.
Taia
aprelinka, such an interesting powder on top of the cake.
This is what and how? Would you like to share?
I like this laconic design.
aprelinka
Taia, sometimes the simpler, the better. The cake was made for a friend's wooden wedding. She recognizes only such a design - chocolate, coffee

For this cake, I was sorry to close the sides, the mousse was thick enough, the top of the cocoa was heavily sprinkled, chocolate on the peeler, soft alpengold is perfect for this, and burfi rolls in cocoa are also great for this. Can be truffles, coffee beans in chocolate. This is for the future. I will bake such a cake by Friday.
lutik54
Please tell me I have a question about soufflé. After whipping cream to the peaks do we add sour cream and continue whipping at high speeds? Then add sugar and continue beating? And then condensed milk? How to do it right? When I add something to whipped cream, I get thin porridge. How to make the right cream? Thank you in advance.
aprelinka
Hello! I am probably the biggest fan of this cake I do and do
Moroccan cake with coffee
about the cake: I make from three chocolates permanently
about the cream: I do it according to the recipe, except for the sequence: sour cream + sugar + condensed milk at high speeds until a delicate, well-whipped mass. Melt gelatin, strain and pour slightly cooled into sour cream
cream separately to the peaks and mix into the cream like a soufflé. I am a nozzle with a souffle, if there is none. then with an ordinary spatula, carefully and gently.
now grace - the cake gorgeous freezes on the balcony.

most of all I like the combination with coffee.
Irina! Thanks again for the idea !!!!!!!!!
fomca
Girls, and no one tried to bake this biscuit without sugar, on stevia?
Ksyu-juha
Thank you very much for the recipe - the cream is delicious .. but I need to let it warm up and I can see the gelatin stronger, I'll put a little less next time. I have a biscuit from Prague.
Elena, did as they wrote, thank you.
Moroccan cake with coffee
Moroccan cake with coffee
aprelinka
Oksana, delicious! this color of the cream just strikes me down! delicious

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