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Cake-Plyatsok "Lucy" (master class) (page 3)

Katiaryna
Svetlana, there is no cut photo, unfortunately. I made layers with apple and cherry, butter + boiled condensed milk. I personally didn’t like the combination with this cream, but it’s just me and my husband. Everyone else was delighted with the cream too. I think this is due to the fact that the eaters were of an older age and for them this cream is like a call from childhood.
I really want to try your version of the cream, so the experiment is not over))))
GenyaF
Brightwing! Let me give you a clip and a boy and from my uncle

Cake-Plyatsok Lucy (master class)
fomca
Zhenya, wow, what a handsome man! And what kind of cream did you make?
GenyaF
Yes, everything was according to the recipe, only the butter turned out to be 200g instead of 250, so it was a bit liquid, but namana froze in the refrigerator
glykoza
Svetochka, thank you again.

Here's this year's cake. By the way, it was also made for Sveta + we had a Catholic Easter.

Cake-Plyatsok Lucy (master class)

A photo of the cut, to be honest, would have been more beautiful, but when hungry colleagues grabbed the knife ...

Cake-Plyatsok Lucy (master class)

Although, not ... looked at the photo of the cut of my previous cake. This one is even very good.
Cake-Plyatsok Lucy (master class)
Lanochka_3009
Girls, then I made cream sour cream + condensed milk. How much sour cream did it take? Is condensed milk better than boiled?
fomca
Svetlana, oh, I was late, sorry !!!
Look, if you count the amount of cream in the original version, you get about 1000 grams of it. Maybe from this calculation and navigate? Then you get a jar of boiled condensed milk (380 g) and about 600 g of sour cream.
Jeanne, and I remember your previous cut !!! Thanks again!
Lanochka_3009
fomcaThanks for the tip! Next time I will know how to calculate the amount of cream. Now the report. Sorry for no photo. The cake (it was the cake that was ordered))) went to the anniversary and I never saw it again. In the process of cooking, I still have apple and poppy filling. It seemed to me that the dough was not enough for such an amount of filling, I was afraid that the dough would break during baking. She rolled it out quite thinly (by the way, the dough is very pleasant to work with), everything was baked wonderfully. But in the end, the weight of the product turned out to be 1.8 kg. instead of 2.8kg. I think where is the catch? All products were measured on the scales.
P.S .: special thanks for the apple filling recipe. I decided to patent it as a salad) It's very, very tasty!
fomca
SvetlanaI don't even know what the weight is! And how much cream was about?
Lanochka_3009
fomca, 500 grams of sour cream was diluted with boiled condensed milk (here I even find it difficult. Maybe 100 grams). It's not about the cream, but about the amount of dough. Why was it not enough for me alone? Do you need to roll it straight to transparency? The recipe is interesting, I want to try again.
fomca
Svetlana, no, of course, not up to transparency. In general, it is easier for me to distribute it with my hands, and not roll it out.
irisha_k
Svetlana, I've been looking at this cake for a long time. I decided to bake it for the New Year. Please tell me if it is possible to freeze the cake, i.e. ready-made cakes in the refrigerator to a certain number, and then smear them with cream. There is a lot of work before the holiday, but you have to do everything. Thank you!
fomca
irisha_k, yes you can, I think. Good luck!
Marina22
Dragged away, thanks

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