irza
Quote: ilonnna

Gee ... are you going to put more in spoons or grams?

Ilona, do not finish me off with these gram spoons. All the time I baked with spoons without tops, thinking that I was applying it correctly. And here Oksana I discovered America that, according to GOST, a tablespoon is with a slide. So one of the last experiments was with heaped spoons - the biscuit did not sink a drop.
Soon my son got DR, I will bake this biscuit and weigh already full spoons. We must come to the ideal formula in grams.

p. from. hostess, and you put starch and cocoa in spoons or grams?
Ilona
Quote: irza

Ilonadon't finish me off with these gram spoons
p. from. hostess, and you put starch and cocoa in spoons or grams?
Irin, I can’t help but finish off ... my job is to elicit the exact components) Moreover, I looked at the cake myself! So we're waiting for your son's DR!
kobrinchanka
Thanks for the recipe. The biscuit is probably not lying - this is the most fluffy chocolate biscuit I've baked. Baked already 2 times strictly by weight, and not measured the ingredients with spoons. The first one for myself in a Moroccan cake, for a test, the cake turned out to be gorgeous, and the view pumped up (I thought of pouring the top with hot icing - he was a poor fellow and swam slightly) I baked it for the second time on a custom cake - today I'm waiting for reviews, but I'm sure the biscuit won't let me down. Very tasty.
Freesia
And I just baked your biscuit - very tender and fluffy! Found my chocolate Thanks a lot! Baking in a multicooker, height 7 cm.
Moroccan cake with coffee

Katrina
Loved one loves chocolate pies. I will experiment tonight to please tomorrow)
it's a pity, of course, there is no oven - everything has to be baked in a multicooker, and this is a little longer - I pushed a few cakes into the oven - and they were ready: it takes 2 times less time (
But I am glad that in my Bork u700 excellent cakes are obtained - airy and tender, my friend constantly says that I cheat her and buy ready-made biscuits in the store)
Thanks for the recipe!
Freesia
My birthday cake for home. It turned out very tasty! I already said about the biscuit - delicious!
For the cream I took only sour cream with sugar and condensed milk, without cream, next time I will put less gelatin, I have instant, I think even 20 grams will be enough as in the recipe. I put 30 g, the cream began to thicken before my eyes.
I liked the cake even while reading the recipe, it happens, after all, you look and feel that it is yours! Will be on our favorites list too! Thank you Ira for the recipe!
Moroccan cake with coffee
irza
Quote: Kobrinchanka

thanks for the recipe. biscuit, probably not lying - this is the most fluffy chocolate biscuit that I have baked.


Kobrinchanka, I fully support the airiness. I'm glad I liked everything!
irza
Quote: Freesia

baked your biscuit - very tender and fluffy! Found my chocolate

The recipe is now yours! On this occasion, I propose to go to you!
Freesia, insanely glad that the biscuit conquered with its chocolate, airiness! Delicious cakes!
Freesia
Agreed!
fronya40
Very interesting cake! I take it to bookmarks!
irza
Quote: fronya40

very interesting cake! I will take it to your bookmarks!

TanyaI think you will not go wrong
Galleon-6
Girls, save me, I mixed it up and bought an ordinary one instead of boiled condensed milk. Question. can about using it instead of boiled, there is no time to change it.
Vilapo
Quote: Goleon-6

Girls, save me, I mixed it up and bought an ordinary one instead of boiled condensed milk. Question. can about using it instead of boiled, there is no time to change it.
Pour into a container and microwave, quickly cook, it will take 5 minutes.
Galleon-6
And in more detail, I never cooked, whether it is necessary to close, interfere and at what power.
Vilapo
Quote: Goleon 6

And in more detail, I never cooked, whether it is necessary to close, interfere and at what power.
Pour into a dish suitable for the microwave oven, larger than the volume of condensed milk. Power 800, turn on for 2 minutes, stop, mix. And so again, and then a minute, this is enough for good quality condensed milk. We stand nearby so that the condensed milk does not decide to run away
Galleon-6
Fu, thanks, saved.
Vilapo
Quote: Goleon 6

Fu, thanks, saved.
irza
Quote: Goleon 6

Girls, save me, I mixed up and instead of boiled condensed milk I bought an ordinary one. Question. can about using it instead of boiled, there is no time to change it.

goleon-6, in this cake you can make any cream - the biscuit is good with different creams. Raw condensed milk is also good, there will be a difference in the color of the cream and the caramel note.

Quote: Vilapo

Pour into the microwave and cook quickly, it will take 5 minutes.

Vilapo, thank you my friend for your prompt help! I advised everything correctly.
And for those who do not have a micra, it is possible to cook in a glass jar on the stove, putting it in a saucepan with water. Of course, there will be more time.
Ilona
Quote: Vilapo

Pour into a dish suitable for the microwave oven, larger than the volume of condensed milk. Power 800, turn on for 2 minutes, stop, mix. And so again, and then a minute, this is enough for good quality condensed milk. We stand nearby so that the condensed milk does not decide to run away
Wow! Wow!!! That's great! Dont know! So what? Does it taste the same as if you cook it in a saucepan with water for 3-4 hours?
Vilapo
Quote: ilonnna

Wow! Wow!!! That's great! Dont know! So what? Does it taste the same as if you cook it in a saucepan with water for 3-4 hours?
Yes, exactly the same
Zhivchik
Irochka, thanks for the recipe!
Take the report.

🔗
irza
Quote: Zhivchik

Irochka, thanks for the recipe!
Take the report.

Wow, what a delicious report, Tanya !!!! Such reports are ready to accept and accept
And the photo is just like on the first page
Zhivchik
Quote: irza

And the photo is just like on the first page

Yeah ... only looks at the other side.
I also wanted to have at least a thin ball of cream under the ganache, like yours, but not enough. Although I took sour cream 600 g. And the layers are not the same (I counted on).

My men said that the cake is very similar to Roshen's Cappuccino.

Galleon-6
Moroccan cake with coffee

I did it with grief in half. Delicious cake, thank you.
irza
Quote: Goleon 6

I did it with grief in half.

A SHO is that? In addition to raw condensed milk, are there any other problems?
Galleon-6
There was no cream, I replaced everything with sour cream, I never used gelatin (I filled it with coffee, it swelled, I put it in micro, and then in cream). And the cream is some kind of liquid, I put it in the refrigerator, it thickened a little, but not as I imagined, I cut everything into a split form, cut the cakes, somehow poured the cream, closed the whole thing in the refrigerator, and in the evening they got the whole family and here is a lot of applause, everyone liked it so much, but of course I didn't say anything, how nervous I was.
Ilona
Quote: Goleon 6

There was no cream, I replaced everything with sour cream, I never used gelatin (I filled it with coffee, it swelled, I put it in micro, and then in cream). And the cream is some kind of liquid, I put it in the refrigerator, it thickened a little, but not as I imagined, I cut everything into a split form, cut the cakes, somehow poured the cream, closed the whole thing in the refrigerator, and in the evening they got the whole family and here is a lot of applause, everyone liked it so much, but of course I didn't say anything, how nervous I was.
Well, the main thing is that I did it! Today it's my turn to bake your biscuit, Irin. But the cream ... cream with gelatin, I don't really like something ... or is yours not rubbery? Is it soft? I need a juicy cake!
kolenko
I was here, too, going to the oven on the night shift. The whole day before my eyes was yesterday's Zhivchikovy kusmanchik. So that, ilonna, let's go together ...
Zhivchik
Quote: Goleon 6

There was no cream, I replaced everything with sour cream, I never used gelatin (I filled it with coffee, it swelled, I put it in micro, and then in cream).And some kind of cream is liquid, I put it in the refrigerator, it thickened a little, but not as I imagined, I cut everything into a split form, cut the cakes, somehow poured the cream, closed the whole thing in the refrigerator

And what's wrong? Everything is as it should be. I also did not take cream, but only sour cream 21 5 - 600 g.
I always make this coffee jelly.
But a biscuit with one starch (without a drop of flour) was news to me. When I started making it, I thought that I had not written flour. I had to turn on the computer, because I did it at one in the morning ... and look again. But no, I rewrote everything correctly. And it happens to me ...

Quote: kolenko

The whole day before my eyes was yesterday's Zhivchikovy kusmanchik. So that, ilonna, let's go together ...

Otozh ... see Lenochka, what a magic piece I have ...
irza
Quote: ilonnna

Today it's my turn to bake your biscuit, Irin. But the cream ... cream with gelatin, I don't really like something ... or is yours not rubbery? Is it soft? I need a juicy cake!

Thank you, Elon for taking over the baton in the Moroccan Race! I wish you to reach the finish line with a good result.

Regarding the cream, if you add both boiled water and cream, then the cream will definitely not be rubbery. If only sour cream, it will be similar to rainbow sour cream, only coffee. But here the biscuit is so porous that the cake will not be dry (it does not even need excessive soaking).

irza
Quote: ilonnna

Irin, I can't help but finish it off ... my job is to elicit the exact components) Moreover, I looked at the cake myself! So we're waiting for your son's DR!

Wait. Tomorrow we have a holiday, so the sonulin cake is already in the refrigerator, all that remains is to bring the marafet.
So, I decided to increase the amount in grams, picking up a spoon with the top, and compare. Hell at the rate of 1 tbsp. a spoonful of starch = 20 grams (30 g, as according to GOST, did not dare to take), 1 tbsp. spoon of cocoa = 15 g. Total for 5 eggs took 160 g of starch and 45 g of cocoa
The biscuit made me happy. First of all, the fact that it did not sag in the center, it turns out denser. I cut it with a string easily and simply (before that, because of the increased fiberiness, it was not always possible to cut into perfect cakes). And yet, before, removing the top crust, the fibers of the biscuit could stretch behind it in places. Today the crust has been removed without damaging the crust.
Tomorrow we will cut it and try to remove the incision, well, and share the taste impressions (I slightly changed the cream and made a chocolate-prune layer)
Ilona
Irisha! Happy Birthday to your son! Let it grow for the joy of the mother and please with its successes!
Wow damn !!! A little bit I did not wait for the correct calculations! And I did everything by grams, only baked yesterday. Externally and smell like. In the morning I tried to extract multi from the saucepan, but ... to no avail. There was no time to wisdom and I rode off to work. I'll continue in the evening!
Irin, what is a sour cream rainbow, which will a cream with sour cream look like?
irza
Elonhow did your story end?
We have already eaten Artemkin's cake. Of course, as a host, I didn't have time for a photo session, but I liked the cake. I wrote about the proportion of the biscuit above. But this time the cream was made from cream, raw condensed milk and gelatin. It looks very much like bird's milk. In addition, puréed prunes mixed with melted chocolate were added to the cream as an interlayer. The taste and color solution was very successful

Quote: ilonnna

Irisha! Happy Birthday to your son! Let it grow for the joy of the mother and please with its successes!

Thank you! I'm all for it, let it please!
Quote: ilonnna

In the morning I tried to extract multi from the saucepan, but ... to no avail. There was no time to wisdom and I rode off to work. I'll continue in the evening!

For this reason, I in every possible way avoid pots and one-piece forms - I'm afraid not to get

Quote: ilonnna

Irin, what is a sour cream rainbow, which will a cream with sour cream look like?

So this is a dessert made of sour cream, sugar and gelatin. Sour cream is colored and poured into bowls in layers. Well something like this
Moroccan cake with coffee
Ilona
Clearly ... I rarely make desserts, so I don't actually know anything about them ...Everything that was ordered in a cafe / restaurant is kind of ... beautiful, but rubbery, somehow since childhood, love for them did not develop. Sometimes I do something from the "tasty program", as my youngest says about the program of Y. Vysotskaya, and it seems that it is delicious.
Now about the biscuit. I took it out, everything is ok, did not break it, the lightest, fluffy, cut into 3 cakes great. I was kneading the dough according to your old "indications" in grams. You know what surprises ... somehow, but he crunches on his teeth. But there is no poppy in there, and I definitely didn’t drop the shell, I didn’t add sand ... it tasted delicate, tasty, not dry and with a light crunch. I wonder if this is a feature of the biscuit? But then what gives this crust? While I hid the biscuit in a bag, today or tomorrow I will collect the cake, maybe the crunching will disappear after soaking with cream?
fomca
Quote: irza

But this time the cream was made from cream, raw condensed milk and gelatin. It looks very much like bird's milk. In addition, puréed prunes mixed with melted chocolate were added to the cream as an interlayer. The taste and color solution was very successful

So, so, layer ....: girl_in_dreams: And the proportions: prunes - chocolate, "by eye"? And then where is her? Between the cream, or on the cake, and then the cream? Come on, come on, talk ... I got interested right ...
kolenko
Well yes! I don't know how to cut cakes beautifully, and take pictures of them beautifully !!!
The cake is gone
But there are memories
Baked in a cartoon 65 min.
Cream - cream, boiled condensed milk (Helen - Vilapo cement!), Gelatin + natures. coffee.
It turned out to be tall, tasty, not cloying! Thank you!

Moroccan cake with coffee
irza
Quote: kolenko

It turned out to be tall, tasty, not cloying! Thank you!

To your health! From the photo I see that the cake is juicy, tasty and the biscuit is correct
irza
Quote: fomca

So, so, layer ....: girl_in_dreams: And the proportions: prunes - chocolate, "by eye"? And then where is her? Between the cream, or on the cake, and then the cream? Come on, come on, talk ... I got interested right ...

Svetlan, to some extent by eye, as I experimented. But I had exactly 200 grams of prunes. Chocolate drops are not more than 100 grams. I steamed the prunes, whipped them up and added melted chocolate, mixed. I collected the cake like this: the cake is part of the cream, I evened out the prunes on top, then again the cream cake and repeated.
In the cut, it seemed that the biscuit was not 3 layers, but 5 (due to the prune layer)
Ilona
Girls, and no one crunches? And what kind of nonsense then? It is unclear ... everywhere today is not my day ... although the biscuit is the fluffiest and softest, like fluff! Delicious !!! I collected a cake with a different cream, I had left over from Valina's rafaello. This is where I put boiled condensed milk and it turned out very tasty. But what crunches remains a mystery. I had a thoughtful thought that suddenly (but this could not be) the MV saucepan was dirty, but this cannot be. But even if it could, it crunches even in the very middle cut.
Zhivchik
Linen kolenko, you have a beautiful negritosik.
What kind of cream did you take? Pereyaslovskie?

Quote: ilonnna

Girls, and nobody's sick?

I have not tried the biscuit myself. But in the finished cake, absolutely nothing crunched.
irza
Elon, perhaps this is due to starch, if there are impurities in it. But it shouldn't be felt in the finished cake.
fomca
Quote: irza

... blended ...


Thank you - I really like this option .... Wait!
irza
Quote: fomca




Thank you - I really like this option .... Wait!
This option works very well with cherries.
Ilona
Quote: irza

Elon, perhaps this is due to starch, if there are impurities in it. But it shouldn't be felt in the finished cake.
The starch is still the same, this is not a new package. But the biscuit was not baked without flour. I made a cheesecake without flour on starch, but there is more moisture there, it might not be felt. Let's see what happens. Just try it yourself will not turn out to be wrong, but it's so interesting already ... Maybe I'll try the trimmings ...
Ilona
Irin, do you have a similar recipe, but without cocoa? I want the same fluffy and light yogut cake. To reduce the weight and increase the volume.
irza
Quote: ilonnna

Irin, do you have a similar recipe, but without cocoa? I want the same fluffy and light yogut cake. To reduce the weight and increase the volume.

So I baked a light biscuit according to the same recipe, only I replaced cocoa with starch. Everything worked out
Ilona
that is, you increased the amount of starch by exactly the amount of cocoa in grams, right?
irza
Quote: ilonnna

that is, you increased the amount of starch by exactly the amount of cocoa in grams, right?

when I baked the white version, I haven't worked with grams yet, only with spoons.
Caramia
Quote: ilonnna

Irin, do you have a similar recipe, but without cocoa? I want the same fluffy and light yogut cake. To reduce the weight and increase the volume.

Ilona, here's a look at the options for this biscuit here 🔗

And regarding the crunch in this biscuit, I felt it a little too, it seemed like the cake itself was soft, and there was such a strange sensation in my mouth ... - I wrote about it. My husband described it like this: "It tickles somehow ..." Could it really be the quality of the starch?
Zhivchik
Quote: caramia

And regarding the crunch in this biscuit, I felt it a little too, like the cake itself was soft,

Most likely this is the property of starch. For example, in jelly, I also feel a certain crust.
It was the cake itself that I did not try, but only with impregnation. Of course, there is a difference if baked with flour and starch. With starch, it is, although gentle, but fluffy, but elastic.
And the starch itself, in contrast to flour, crunches.

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