Piazza cake "Euphoria"

[Chocolate biscuit:]

Piazza cake "Euphoria"

Category: Confectionery

Ingredients
Chocolate biscuit:
Flour	140 g
Baking powder	1.5 tsp.
Espresso coffee	120 ml
Cocoa	40 g
Yolks	4 things.
Sugar	120 g + 30 g
Vegetable oil	80 g
Protein	6 pcs.
Poppy cake:
Butter at room temperature	100 g
Sugar	100 g
Yolks	4 things.
Poppy dry	150 g
Nuts	100 g
Protein	4 things.
Sugar	50 g
Cream:
Butter at room temperature	180 g
Boiled condensed milk	380 g (1 can)
Cream (33 - 35%)	170 ml
Chocolate	200 g
-----------------------------------------------	-----------------
Form covered with baking paper	23 x 23 cm

Cooking method

• Chocolate biscuit:
• Very similar to cooking Chocolate Chiffon Biscuit with some changes.
• Brew a strong espresso coffee, pour cocoa powder over it. Stir until smooth, cool.
• Grind the yolks with sugar until white, add vegetable oil and coffee mixture. Mix well with a mixer.
• Mix dry ingredients separately: flour, baking powder. Add to the coffee-yolk mixture.
• Beat whites and sugar (30 g) separately until stiff peaks.
• Introduce them in several steps into the dough, stirring gently.
• Divide the dough into 2 parts. Bake the cakes at the same time at 160˚ C.
• If this is not possible, divide the dough into 2 parts before adding proteins. Place one part in the refrigerator. In the second, add 3 whipped proteins with 15 g of sugar. Do the same with the 2nd part. That is, add proteins just before baking.
• I baked with one cake and then cut into two.
• Poppy cake:
• Beat the butter with sugar until white, add the yolks one by one, beating well each time. Add dry whole poppy seeds and pre-roasted nuts (I used walnuts).
• Beat whites with sugar until dense foam. Add to the mass in several stages, gently kneading.
• Oven at 170˚ C. Suck in a mold, gently remove, the cake is very tender.
• Cream:
• Bring the heavy cream to a boil, remove from the heat, add the broken dark chocolate into pieces, mix until smooth. Leave to cool.
• Beat the butter white, add boiled condensed milk on a spoon.
• Whip the cream with chocolate and add to the butter-condensed milk cream.
• Assembly:
• I soaked the chocolate cake with a little cherry soak, and the poppy cake with milk and layered it with cream.

Note

I was making orange caramel custard written from the words Yenni , for which a huge THANKS to her!

Caramel Custard:
500 ml milk
250ml 10% cream (I used 33%)
Boil 1 can of boiled condensed milk.
4 yolks and 4 tbsp. l. beat sugar, add 3 tbsp. l. flour and 2 tbsp. l. vanilla pudding, stir well.
Pour boiling milk into the egg mass, stirring constantly and return the whole mixture to medium heat and brew the cream. Cool down.
Beat 300 g of butter, add the custard in a spoonful, whisking all the time.

Add to Oranges for the layer.

I made half a serving of this cream and added one orange.

The taste is harmonious, with a slightly refreshing creamy taste.

The weight of the finished cake is about 2 kg.

I will definitely make this dance with cream, which is in the main recipe. We have this recipe on the forum called Tafita.

Step-by-step photos for making poppy cake
The recipe is taken from here 🔗

Svetochka, incredible dance!
So your cream isn't from the recipe, but the one in the note? And which option is preferable?

[Liza!]

Liza! Yes, I had to try the basic recipe first, and then experiment. And I followed the other way around. Cream took caramel custard with oranges from Yenni... We liked! But with chocolate, I think it will be great!

It seems to me that a chocolate sponge cake with poppy seeds, caramel and oranges is something unusually tasty and more interesting than just chocolate cream ...
In general, you need to bake! And by the New Year I will never lose weight

And by the New Year I will never lose weight

Oh, okay, we saw! You are already a beauty - slender!

[Svetochka]

Svetochkawhat delicious food! I already choked with saliva, only looked at the photo, and how I read the composition Now I know exactly what kind of cake I will have for the New Year's table.

Light, super !!! I really love dancing, but they are marine, infections ... How much time did you spend on this masterpiece?

[Svetochka]

Svetochkawhat delicious food! I already choked with saliva, only looked at the photo, and how I read the composition Now I know exactly what kind of cake I will have for the New Year's table.

Marin!, Thank you! It is very pleasant to hear such words from the masters!

Light, super !!! I really love dancing, but they are marine, infections ... How much time did you spend on this masterpiece?

Sveta, there is not much time, you have to do everything. Therefore, in fits and starts. In the morning I baked cakes, after dinner I used cream .... In the evening I collected them.

ohh, I just saw another multi-storey dance, I think this is our Svetik with another masterpiece, well done Svetul has another beauty

A-ah-ah !!! That's so beautiful! Svetlana, how beautiful and tasty it is!

[Sveta]

Sveta, wonderful cake, thanks
What made me especially happy is how small the world is)

I will definitely make this plyatsok with cream, which goes in the main recipe. We have this recipe on the forum called Tafita.
The recipe is taken from here 🔗

lubany_b from which you saw this recipe indicates the source 🔗where i read u idianka

Douche creamy cream with chocolate gusto.
Recipe vid Lelechka84 from Mcooker-enn.tomathouse.com

[lubany_b]

What made me especially happy is how small the world is) lubany_b from which you saw this recipe indicates the source 🔗where i read u idianka

Well, yes, they also use a chocolate-chiffon biscuit from natapit

Svetochka, the dancer is just handsome!

ohh, I just saw another multi-storey dance, I think it's our Svetik with another masterpiece came, well done Svetul has another beauty

And when I saw the picture, I immediately thought of the Light! Clever girl! You will seduce me to dance !!!!!

seemingly 100% Euphoria definitely a fantastic-beautiful cake

[Shine]

Shine, I can't catch words! I've been sitting for five minutes now, meditating, looking at the cake and licking my lips.

Sveta, !!!

Can you please tell me how to make milk and cherry impregnations? And, is it necessary to impregnate, or is it possible without impregnation? I'm just afraid to overdo it and get wet cakes.

[Yasmin]

Yasmin, see the impregnation recipes here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=134.50

[Suslya, Melanyushka]

Suslya, Melanyushka! Thank you for your attention to the recipe! Try it - it's not difficult!
idianka, Yenni ,! Here are the culprits of the "celebration"! Thank you!
Mom Tanya , tell me - what is there to seduce? I took it and baked it!
SanechkaA, Manechka, Merri Thank you for appreciating the cake!

Can you please tell me how to make milk and cherry impregnations? And, is it necessary to impregnate, or is it possible without impregnation? I'm just afraid to overdo it and get wet cakes.

yasmin , here I had a cherry soak on a chocolate sponge cake, there is a cherry in the fridge, drenched in cognac, and I used it. And the milk impregnation on the walnut-poppy cake, just took 40 grams of milk and added sugar, stirred and soaked. Why are you afraid? A little to make it even more tender.

Thank you very much, I will definitely try to cook

fomca, an incomparable dance!
Sveta, how long have you baked the poppy layer? I see oranges in the middle. Did you cut the layer into 2 parts or baked 2 poppy cakes ??

fomca, an incomparable dance!
Sveta, how long have you baked the poppy layer? I see oranges in the middle. Did you cut the layer into 2 parts or bake 2 poppy cakes?

Oh, two identical messages. I don't know how to remove it.

I will not say exactly about the time, about 25 minutes, until a dry speck. Focus on your oven. And there is only one poppy cake, these are nuts, they probably look like an orange to you.

Thank you! The light, I looked closely, I can already see the nuts. I just read your words "Add Oranges for the layer", so oranges seem to be.

Svetochka, the chocolate sponge cake is already baking. But then I'm even afraid to start)))
If you don't add nuts, is it necessary to increase the amount of poppy seeds or is it unnecessary? And if you add raisins there?

In general, my full fail biscuit at first rose, it was very pretty, but while it cooled down, all fell out and shriveled. And when I cut it, it turned out to be a dull pancake inside. I don't understand what I did wrong, but it's a pity ...

So .... It's a pity, of course ... Did you check the readiness of the biscuit with a dry stick, a splinter? Was it dry or not baked? Another possible reason, if it’s probably finished, then there’s little flour if the middle failed. I cool the biscuit by turning the mold, which rests on three to four glasses, on the edges.

As for the nuts in the poppy layer ... It seems to me that there is no need to replace their quantity with poppy seeds, but raisins ... perhaps it is possible - it's all a matter of taste!

Light, well, mine did not even let me throw out this pancake, since I somehow cut it into three pieces of chocolate and smeared it with cream of sour cream and boiled condensed milk. Well, they happily snagged him, they were only surprised at his appearance)))
In general, I will master it and bake it until it works out.

Light, well, mine didn't even let me throw this pancake out, since it's chocolate

Liza! This is a very tender and delicious biscuit! (y) We must try!

[Sveta,]

What a disgrace! Really, there are still no photo reports in this delicious topic?!?!?!?!
Delicious cake. Mega chocolate. And so light, so airy ..... the pieces just seem to melt in their mouths.
I just took the cream Tafita2
Impregnation for chocolate-chiffon biscuit coffee shop, for the poppy layer - ice cream "Creamy ladybug" thanks to Lyuda for such an idea impregnation, the only thing, it was indecently sweet for me, that's why I didn't combine it with syrup. Just melted



Pay attention to how much the bottom crust of the chocolate biscuit is thinner than the top ..... and I cut them the same. Our gentle

Sveta, thanks for bringing us such a wonderful recipe
My husband is rather stingy with praise. Most often I hear "normal", "good". And then he said that it would be obligatory to repeat it !!!

Anya, what a handsome man!
I'm even afraid to imagine how delicious it is)))
Now I will definitely do it.
I especially want to try with Tafita,
I made a cake with the first Tafita, I really liked it ...

Anya! I am very glad that you brought such a wonderful piece of your cake! The biscuit can be seen from the photo came out wonderful, a layer - mmmm ....! And the report is very detailed, it will definitely be useful to someone in the future. Thank you!

What a disgrace! Is there really still not a single photo report in this delicious topic?!?!?!?!

And don't say what reports they brought to Klass, but here - NOBODY !!!

Brightwing, don't cry !! Now we will fix this matter. There are new girls there and they do not know that it is necessary to display the prepared cake in the profile topic. I'm going to give an ad.

Correcting, here is my "Euphoria"


Delicious, I have tafita cream.

And don't say what reports they brought to Klass, but here - NOBODY !!!

Did not know! Thank you Huska enlightened. Today my pictures with the description will be here, and I will do it with great joy.
Until the evening, Svetik!

fomca, here's my cake!
I don't know how to successfully photograph, in fact, the cake looks much more beautiful and attractive.
It turned out smooth and neat, but in the photo it is not at all so.


Now about the taste. Bomb!
If you say that it is tasty - say nothing! Its godlike! I have never eaten such a delicious cake in my life. There are many wonderful cakes that I will definitely bake, but this cake is beyond competition, I am ready to eat it every day. The Euphoria cake is the best for today. He became one of my favorites and is now on a par with "Napoleon", which I have been baking for the last 17 years, and with the "Winter Honey" cake, the recipe for which I learned on the forum.

The height of the cake is almost 9 cm, more precisely 8, 9 cm. My first tall cake! How beautiful, chic, festive and solemn it is. I know not modestly, but I just bastard from my cake, how I like it. It's not a shame to show people like that.

In this cake I have successfully, although quite by accident, the combinations were selected (of course, for my taste), I myself did not expect that it would be so incomparable.Sponge cakes, I noticed, fully open only after a day. I can't even imagine that the cake will taste even better tonight.

I collected it like this: biscuit cake (baked in the microwave according to the valvery recipe) - very slightly (slightly) impregnation with its diluted lingonberry tincture - caramel sauce (according to the Stern recipe) - charlotte cream (according to Husky's recipe) - poppy layer - biscuit - tincture - sauce - charlotte.

My taste sensations and impressions.

Well, firstly, poppy again, I thought that the third cake was no longer interesting. It turned out to be wrong. Then the poppy started playing in a completely different way. The poppy layer itself is incredibly tasty, not dry at all, juicy, probably due to the butter. I especially liked that the layer is high, I think it affects the taste. By the way, the layer is cut very easily, you just need to cool it.
It didn't seem like a lot of poppy seeds to me. Maybe it depends on other ingredients, on a different cream or on the amount of sugar (I put a little), but most likely on the tastes of the cake eaters.

Secondly, the caramel sauce was very, very relevant, emphasized the charlotte or the charlotte was set off by the sauce, but the combination of caramel sauce and charlotte sauce, and even with chocolate biscuit, is something incredible.
I have no doubt that the cake with chocolate cream is also very tasty, but lately I don't want anything chocolate at all, except for a biscuit, and I have no cream either. For me, charlotte is perfect here, because this cream is very delicate with a cooling effect, even custard sour cream, which I love very much, would not fit here as much as charlotte.

I used to think that a cake can be tall only from a large number of cakes. It turns out there are other options. I watched on the forum what tall and beautiful cakes everyone had, I didn't understand how it happened, I even envied it, I thought that I certainly couldn't. And now I've got a tall cake. Well, straight bursting with joy and happiness.
For the first time, Charlotte was preparing cream with 10% cream diluted by one third with milk, it turned out amazingly, I will definitely cook it in the future. The cream is incomparable!

The cake turned out to be 2kg. Large, but I think we will eat it faster than ever.

Now that the cake has been eaten, I can say with confidence that the Euphoria cake is a festive win-win option, it will decorate even the most exquisite table!

Sveta, thank you very much for this wonderful recipe for an amazingly delicious cake!

Very nice cut!)))
I will do it!)))

[Lelechka84]

Svetik, I'm running to your topic, say thank you, for the tempting cake. It was not possible to resist and I did it. It was very interesting for me to bake a poppy layer, since I did not make such layers in cakes. True, I took the cream according to the prescription, and not the one that you did. But there is a desire to repeat with another cream.
Here's my cake and a piece of it.

Made a chocolate sponge cake from valvery 1/2 serving
Poppy cake from a recipe from Sveta fomca "Euphoria" cake full portion
Cream "Tafita" from Lelechka84 full portion.
Impregnation Caramel sauce from but made with milk. Therefore, it was not a sauce, but an impregnation.
Baked in a 23 cm mold.The assembled height turned out to be 8 cm.Weight 2.15kg
Delicious, but it seemed to me very sweet. For me, the "tafita" cream turned out to be a pronounced cream and it clogs the taste of the cakes. Here, I think a neutral cream or with a slight hint of citrus would suit me.
But I love poppy and therefore I will try again.



Sveta, I have a photo of the process of kneading and baking a poppy cake, as well as assembling the cake. If you deem it necessary, I will insert a photo.

[Girls, Grigorivna, Era, Husky, Anka_DL, standing ovation]

Girls, Grigorivna, Era, Husky, Anka_DL, standing ovation!!!!!!! Your pieces turned out to be so delicious - just a sight for sore eyes!

It’s getting harder and harder for me to go online, so sorry for coming so late.

I am very glad that now we have so many cakes with different fillings in our subject, and even with such detailed descriptions and links to the recipes used! It's great! Now, I'm sure that anyone who still wants to enjoy this cake will definitely choose the very best combination for themselves.

Sveta, I have a photo of the process of kneading and baking a poppy cake, as well as assembling the cake. If you deem it necessary, I will insert a photo.

Luda! Yes, of course, please! You will have everything so detailed that no one will have any problems with the preparation of the interlayer! We are waiting, sir!

Svetlanka, thank you!

Loved this cake! I'm going to bake it again soon. At the end of the week I'll give my son "Euphoria" (his friend will be passing by in a car).

Well, with the permission of the hostess, I will insert a photo of making a poppy cake.

Sugar is ground with butter until white. Add one yolk at a time, stirring the mass thoroughly each time.
Poppy and nuts are poured into the oil - yolk mass.
Everything is thoroughly mixed.



The protein is whipped together with sugar into a white fluffy mass



I introduced the protein mass into the poppy-nut mixture in three doses, gently mixing the proteins each time.



The form in which the poppy cake was baked was greased with butter. She put parchment at the bottom. Whether it was necessary to lubricate the mold or not, I don't know. But since when baking all the biscuits, I always grease the mold completely, I did the same here.
I put the mass in the form. The mass was laid out, and not poured. She leveled it with a spatula.



Baked at 170 *. How much to bake by time is not indicated in the recipe. I went to the original source, it says 50-60 minutes. I set it for 45 minutes, since I have a convection stove.
baked for only 30 minutes. And then I think that it was possible to bake less. I determine not by a dry splinter, but by how the cake begins to move away from the shape at the edges.



She let the cake cool right in the mold, as the girls wrote that the cake was very tender. I made it quite dense, but at the same time crumbling. But not much.
The top was dry enough. But when she took it out and turned it over, at the bottom I saw a kind of mixed protein. Although it seemed to be mixed and there was no protein in separate pieces in the mass. Maybe it settled during baking.
Question. Did anyone have it? And if not. then why this could happen.
The cake is completely baked. The cut is dry. Loose and delicious.



I immediately cut it off and ate it. Vkuuuuusno !! I love poppy.

Well, a few photos of the assembly.



You can see the layout for this cake HERE

Luda, amazing! Nice, detailed and a lot of photos. Thank you! I read it with pleasure. Such descriptions are very much needed.

I cannot answer questions about protein, there is little experience.

How can you not answer? Did you bake the poppy cake? She baked. Here. Have you had protein flaking when baking? Well, most likely not. And for me this is already information. Well, maybe someone else will write something or suggest what it could be connected with.
But tell me, looking at the photo of mixing proteins, did you have the same mass? Or did I get the wrong result when mixing? This is the debriefing and tips. And you don't tell me.

Luda, I'll tell you how it was with me. I baked a poppy layer in a pressure cooker, there was no protein flaking. I added protein in three steps, but this mass was not so thick for me, when I put it in a baking bowl, then it distributed itself over it.

I don't even know how to answer correctly. The first time I baked it - the layer turned out, there were no smudges. The butter mixture was whipped in a food processor, poppy and nuts were added there, and they were manually combined with the proteins with a spatula. The second time I beat the butter with a mixer and got smudges. I don’t know why it’s like this. For myself, I drew conclusions that I will beat the butter mass further in the combine. By the way, Lyudochka, you have the correct dough consistency

[Did anyone have it?]

The protein is whipped together with sugar into a white fluffy mass
I introduced the protein mass into the poppy-nut mixture in three doses, gently mixing the proteins each time.
I put the mass in the form. The mass was laid out, and not poured. She leveled it with a spatula.

The top was dry enough. But when she took it out and turned it over, at the bottom I saw a kind of mixed protein. Although it seemed to be mixed and there was no protein in separate pieces in the mass. Maybe it settled during baking.
Question. Did anyone have it? And if not. then why this could happen.

I have such white parts, as if unmixed proteins were not.

indianka, here the question is not smudges, as far as I understood.
By the way, I don't have a combine, I beat everything with a mixer. Everything is super

How can you not answer? You baked the poppy cake, didn't you? She baked. Here. Have you had protein flaking when baking? Well, most likely not. And for me this is already information. Well, maybe someone else will write something or suggest what it could be connected with.
But tell me, looking at the photo of mixing proteins, did you have the same mass? Or did I get the wrong result when mixing? This is the debriefing and tips. And you don't tell me.

Well, if so.
Luda, my mass was also thick, it didn't pour, I spread it with a spoon. Baked in a silicone mold, I really like the oven in it. I smeared the form just in case, because I didn't know whether to grease or not. Huska, I also did not find information on this matter. I put a paper circle on the bottom of the form, because I was afraid that part of the cake might stick to the bottom, but for some reason this does not happen with the paper, then the paper easily peeled off.

I also introduced the proteins in 3 steps, but they did not mix well, so I quickly and quickly mixed them with a spatula in a circular motion, one might say I almost shaken the mass. Then she trembled that the cake would settle. Baked for 25 minutes.

Luda, I'm still a beginner in baking cakes, so I could be wrong, but in my opinion your protein has separated a little because it did not mix the mass very well, but all because the mass is dense, and besides, it is of such a color that it did not immediately noticeably mix protein or not.
In general, one cannot draw conclusions at a time. When we bake this poppy cake 2-3 times, then something definite can be said.

Lyudochka, I'm going to bake "Euphoria" at the end of the week. I will definitely get accustomed to the squirrels, and then unsubscribe.

[Luda]

Luda! How detailed everything was described!

For the poppy cake I whipped everything in a mixer, baked for 30 minutes at 170 grams, the oven was normal, and the temperature was set visually ... "by eye", the thermometer broke, and I have been living for a year now. I know my oven by heart. I can easily set the temperature I need. She did not smear the form with anything, only I had to put the paper down, after baking and cooling, the paper was removed perfectly, not a crumb remained on it. The bottom was the same as the top.

[Sweet lana]

At the expense of baking the poppy cake in the original source (and this Sweet lana with u- it is indicated that the form (both the bottom and the sides) must be lined with foil and greased, but I do not like to tear off the foil from the cake, so I use greased parchment. Furnace for 50-60 minutes at t170C, usually 50 minutes are enough.

Girls, many thanks to everyone who responded about the poppy cake. I realized that I had such a bad luck alone. Well, this is also an experience. Mine and this one ate, only crackling behind the ears.

Luda, I'm still a beginner in baking cakes, so I could be wrong, but in my opinion your protein has separated a little because it did not mix the mass very well, but all because the mass is dense, and besides, it is of such a color that it did not immediately noticeably mix protein or not.

Yes, I also think that I just did not completely mix in the protein. I used to mix everything (including flour) with a mixer, at low speed. And here by hand, with a spatula, so the marriage turned out. Well nothing. We are learning !!

In general, one cannot draw conclusions at a time. When we bake this poppy cake 2-3 times, then something definite can be said.

Lyudochka, I'm going to bake "Euphoria" at the end of the week. I will definitely get accustomed to the squirrels, and then unsubscribe.

I agree to all 100. We are waiting for another report! Maybe we'll find out something new.