fomca
Ludmila, almost all biscuits need to be impregnated !!!!
How did you make the jelly that fell apart? How was it transferred to the cake?
Lyudmila23
fomca, did not properly prepare the form for the jelly, the cling film moved off a little and ended up in the jelly. When I pulled out the film all the jelly and fell apart. My first experience ... (I assembled a mosaic on a cake in pieces! How do you prepare the form?
fomca
I put the film in a mold and fill it in. Hold the edges of the film so that they do not get stuck in the poured jelly.
Lyudmila23
fomca, thanks, I'll be more careful next time!
Olesya Kurdyukova
Damn, girls, for the life of me I still don't understand how to make jelly. First you need to keep it separately in the refrigerator or what? then on the cake? how to divide it?
lambada
Olesya Kurdyukova, but why divide it? You have to make two separate layers, there the recipe says, "... Prepare in the form of jelly from half servingafter covering the bottom with a film. So make two layers of jelly ... ""
JuliAnna81
Girls, take to your ranks
Here is my cake
Strawberry Poppy Kiss Cake
It turned out to be very tender, it just melted in the mouth
Soaked in cream liqueur half with water, and made jelly from homemade strawberry jam by mixing it with gelatin.
I was worried that the cake might go because of the jelly layers, but everything is fine - everything remained in its place !!
Thanks to the author for the recipe!
The only question remained, and if you grind the poppy, will the taste change towards a more saturated poppy seed and will it not spoil the appearance of the cakes? And now the poppies look beautiful, and the best, as always, is the enemy of the good ..
JuliAnna81
Quote: Olesya Kurdyukova

Damn, girls, for the life of me I still don't understand how to make jelly. First you need to keep it separately in the refrigerator or what? then on the cake? how to divide it?

Olesya, I have each layer of jelly frozen in the refrigerator for about an hour on cling film in the form in which the cakes were baked ..
RedRose
Girls, I've been drooling for two months on this cake, and now there is a reason to cook. There are a couple of questions: how will the cake survive a warm summer evening for 3 hours without a refrigerator as the bottom tier in a two-tier cake? And would it be tasty to replace the average cake with meringue (insulating it with a thin layer of butter cream or chocolate)? Or is it better not to engage in amateur performances
RedRose
So she answered herself. The cake is delicious, even with meringues
For my taste, the poppy still needs to be ground a little, I soaked the biscuit well, I took the creamy curd cream (I don't like custard). Thanks for the recipe! Delicious.
mayammy
Hello everyone! I'll add my own report.
Hell for a visit to a large company.
I even overdid it with the number of cakes, so from the remaining two I made another mini-cake home)

The cake turned out to be high and soft, I was afraid that it would float while I was going. Stuck in a few cocktail tubes (nothing else was at hand), arrived fine)

Regarding the cream, I cooked it twice (the first portion was not enough, although I increased the number of ingredients), and both times the butter went in lumps, although it lay in the room all night, the temperature with the cream was the same, and the butter is good , other creams came out well from it. I don't know what I did wrong (Next time I'll try with creamy curd.

And about the poppy. In a large company in the next. since I will probably choose a more versatile, ordinary cake. Since not everyone, as it turned out, loves poppies ... But I did not think about it, because I myself love all the unusual combinations.
Although everyone praised the cake anyway)
I especially liked the sequence in the filling - white cream - red layer - white cream. It looks very elegant and festive)

Attaching photo. Decorated in pauses.Instead of flowers, incomprehensible heaps came out, but oh well) The photos are all from the phone and under artificial lighting, I forgot to take a picture of the cut, then my friend sent me.
The last photo is he before being coated with cream.
Strawberry Poppy Kiss Cake
Strawberry Poppy Kiss Cake
Strawberry Poppy Kiss Cake
Merri
Mayan, how beautiful!
Albinka75
A very interesting recipe, in the context of the cake really looks very appetizing!
lisenok27
Girls hello everyone !! And I, with a cutter, looked at this cake for a long time, and finally made it. The cakes were making a double portion. Creamy curd cream, biscuits according to the recipe and soaked them with ice cream. The strawberries were frozen. The customers said that it was as if they were eating a delicate curd with strawberries. Thank you very much for the recipe
Strawberry Poppy Kiss Cake
Tatti
And here is my cutter))))
Strawberry Poppy Kiss Cake
Many thanks to the author for the recipe
Yu
Girls, can you please tell me if this cake is suitable for mastic, if I collect it in a "box" of biscuit?
And what is the weight of this recipe?
lambada
Yu, probably too late already, of course it will suit the mastic)))
Ksenia-nsk
Yu, lambada, Girls, yes, it's probably too late, but suddenly someone else will need it. Here's my Strawberry Poppy Kiss under the mastic. I didn't make a biscuit box, only a rather thick layer of potatoes and butter + chocolate. Well, here I also rolled mastic a bit thick. And I also have a small diameter of the cake, so the layers of jelly and cream are so thick))) and if the diameter is normal, then it seems to me that you definitely don't need to make an additional box of biscuit. And it’s difficult to judge by the weight of my cake, I did it just for myself and for some reason didn’t make detailed notes. There is prescription jelly and cream, and the biscuit seems smaller. Well, plus a lot of potatoes and a lot of mastic. Released in 2260.
And many thanks to the author for the recipe !!! It's better to thank late than never
Strawberry Poppy Kiss Cake Strawberry Poppy Kiss Cake
(I decorated the cake according to a master class from TortDeko magazine).
Arekf
Ksenia, I really liked the cake. And the design, and such a neat, appetizing cut!
Ksenia-nsk
Arekf, Svetlana, Thank you
kirpochka
Helen-01Elena, thank you so much for the delicious cake recipe. I did it for a man's birthday - I really liked it, only I had a white biscuit on the yolks, and poppy from Natasha (Natapit) - it turned out gorgeous .. Unfortunately, there is no cutter)
Kseny @
An interesting cake, I wanted to try it for a long time, and now, as soon as I got a good tasty poppy, it happened)
Just like many, I baked a poppy cake from natapit, and a white cake - VNK. Cream - custard sour cream. In general, I liked the cake, and in the context it looks original and tastes, especially for lovers of poppy seeds) Only it seems to me that sour cream has slightly simplified the taste. Next time I'll do it with a prescription cream, it's interesting to compare. Thanks a lot to the author!
Strawberry Poppy Kiss Cake
Olesya
I hasten to show off my result
Strawberry Poppy Kiss Cake

Strawberry Poppy Kiss Cake

Thank you HUGE for the recipe !!!
Girls, tell me about the cream. Made with a recipe. I cooked the custard, beat the butter until splendid, then three, four tbsp. l began to add the custard base to the oil. Mixed in by hand with a spatula. The cream did not work out perfectly homogeneous, it stratified a little. Why
kirpochka
Quote: Olesya
The cream did not work out perfectly homogeneous, it stratified a little.
Maybe this is due to the quality of the oil ... You need to put 1-2 liters in the butter and beat until the butter with the custard base is completely homogeneous, etc.
Olesya
kirpochka, please tell me to beat by hand or with a mixer? If with a mixer, then at what speed?
kirpochka
Quote: Olesya
whisk by hand or with a mixer?
Beat with a hand mixer at medium speed.
I-na
And I am grateful for the cake recipe. Honestly, I've done it twice already - very tasty! The only thing, I made jelly on agar.
Strawberry Poppy Kiss Cake and cutterStrawberry Poppy Kiss Cake

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