"Inneta" cake with caramelized apples

Very beautiful cake, take it to your bookmarks

Will agar-agar make mousse? have not tried it?

Very beautiful cake, take it to your bookmarks

Will agar-agar make mousse? have not tried it?

Thank you, use it to your health! There is no experience with agar in this recipe. If you try, write your impressions.

Ira, thanks for the recipe, the cake is very tasty!

Eh, it's a shame such art is muddy and spread, but there is no other _{(I want a camera)}

the cake is delicious, I love cinnamon. Its smell flew for a long time in the kitchen, and I didn't want to leave there. And not very difficult in execution turned out to be a little nakosyachila with the cream, a strong temperature difference and lumps in the cream - but this is not fatal, the gradient did not work out and that's all.

[Natasha]

Ira, thanks for the recipe, the cake is very tasty!

Natasha, always happy to share! Thanks for your feedback

[Allusya]

Eh, it's a shame such art is muddy and spread, but there is no other _{(I want a camera)}

the cake is delicious, I love cinnamon. Its smell flew for a long time in the kitchen, and I did not want to leave there. And not very difficult in execution turned out to be a little nakosyachila with the cream, a strong temperature difference and lumps in the cream - but this is not fatal, the gradient did not work out and that's all.

Tax, Allusya, about the fotik, write letters to Santa Claus. Now is the right time
And about the cake and soufflé, let's figure it out. Why is there a big temperature difference? Have you moved away from technology? Look, it says that the loose gelatin must be mixed with the warm custard. Then cool it down (there is no need to wait for a cold and setting state) at room temperature. In theory, when mixed with cream, the temperature difference is not so critical, and the gelatin is no longer concentrated, but diluted.
Regarding the gradient, I see from the photo that the coffee jelly was poured early - the soufflé was not yet sufficiently frozen

Well, in general, I'm glad that I liked the recipe and liked it.

Maybe I moved away from the technology, I can't remember, because at the same time I was making many more dishes for myself on the DR - and everything was as usual - running!
And I myself smeared this jelly to horror. The fact is that the lumps in the souffl spoiled the surface, and the gulf of jelly, this horror also intensified visually. I took out a comb and let's "scratch". The soufflé began to mix in the jelly.

For the first time, 33% cream was delivered to the store and Finally I got to this cake. I probably didn't finish off the cream a little (I was afraid to interrupt, because it was whipped for the first time) - the cream mousse is not very stable, although it may become denser if it stands still.
In the morning - the mousse is denser, but I think I still haven't finished it off.
I added cinnamon and nuts - there is nothing superfluous in the recipe., Everything complements the taste. My conclusions (how I will try next time): 1. since there is a lot of mousse, I will often miss it between the cakes on top of the chocolate cream 2. or you need another 1/2 part of the biscuit (thin crust), which I will put between the layer - the mousse ... 3. and still try with caramel cream (with which the author advised). VERY TASTY AND BEAUTIFUL !!!!!!

Irinka, I am coming to you with thanks for the most tender cake that just melts in your mouth !!
Made it using creamy chocolate cream and impregnated caramel sauce. The chocolate cream was reinforced with more chocolate drops. I got a chocolate caramel cake.



It is very easy to do. Collected and decorated it in 2 hours. Only a biscuit was baked in advance and a caramel sauce was cooked.
She baked and collected in a 28 cm mold. Sponge cake for 4 eggs.Everything else is prescription.
In the finished form, the cake turned out to be 7 cm and 7.5 cm.
4 cm biscuit + cream
3 cm mousse
0.5 cm jelly

Husky, and where can I see how you made such interesting tapes (as I understand it, chocolate ones?) - well, very impressive.

[VikaS]

VikaS, you can see here in THIS TOPIC

[Ira]

Ira, I want to make a cake, but I have a question - is 1/2 cup coffee enough for pouring coffee jelly?

Girls, if you replace the cream with sour cream (21%), you need to increase the amount of gelatin? And how to whip sour cream correctly so that it looks a little like cream in consistency? (cool sour cream, whisk, beat, overlaid with ice, first at medium speed, then at maximum? beat for about ...... min?
I want to repeat the cake, only there is NO cream again.
THANKS, THANKS for all the comments.

And about the amount of coffee for pouring - it was enough for me.

Tell me, at what temperature do you add whipped cream to the soufflé? at least approximately.

[Ira]

Ira, I want to make a cake, but I have a question - is 1/2 cup of coffee enough for pouring coffee jelly?

Vitalinka, be guided by the color, so that the beautiful fill would come out in the end.

Girls, if you replace the cream with sour cream (21%), you need to increase the amount of gelatin? And how to whip sour cream correctly so that it looks a little like cream in consistency? (cool sour cream, whisk, beat, overlaid with ice, first at medium speed, then at maximum? beat for about ...... min?
I want to repeat the cake, only there is NO cream again.
THANKS, THANKS for all the comments.

And about the amount of coffee for pouring - it was enough for me.

Unfortunately, store sour cream does not whip like cream. So you don't need to beat her for a long time. You can generally whisk and mix with the custard.

Hello Irina! Your mousse is just a masterpiece !!!!! My admiration has no boundaries! I even specially signed up to express my delight.Thank you for the wonderful recipe and amazing design that attracted me in my search for the idea of ​​a birthday cake. The guests are absolutely delighted! Nice to make two cakes
True, I changed the rest (chocolate sponge cake, the same mousse between the cakes and under the mousse ground walnut roasted nuts), but now I really want to try your recipe unchanged!

Tell me, at what temperature do you add whipped cream to the soufflé? at least approximately.

I get even the other way around - I introduce the custard portion into the whipped cream at a low mixer speed. Cream from the refrigerator, and the base is not warm, but not frozen to jelly. I'm not ready to say more precisely about the temperature.

Tell me, at what temperature do you add whipped cream to the soufflé? at least approximately.

Perhaps I can answer as I did.

Added cream to caramel sauce in several portions. Stir with a mixer at low speed.
The temperature of the cream was 16 *, caramel sauce 42 *

[Lyudochka]

Irinka, I am coming to you with thanks for the most tender cake that just melts in your mouth !!

Lyudochka, and from me a huge merci for trusting the recipe !!! I'm glad I liked it. I designed the cake so well. Let's take the record book

It is very easy to do. Collected and decorated it in 2 hours. Only the biscuit was baked in advance and the caramel sauce was cooked.

All doubters take note of these words. Opinion Husky you can trust entirely

Came with a small but report. I made it !!!! How afraid I was to add caramel to cream, but I did it. Everything went great, but I had to drink valerian. The soufflé is frozen, it is already felt, I will pour coffee tomorrow, what are the aromas from it ..... mmm I did not leave the recipe, everything is point by point. Thanks, thanks for the recipe! Girls, good happy everyone. : elka: Many thanks to the owner of the recipe

Irishka !!!!! A huge THANKS for the recipe for a wonderful mousse and detailed "instructions" for cooking
I made mousses for the first time, I was very much afraid, but it turns out that it was not so difficult, the taste is simply amazing. I disobeyed you a little, but listened to the advice and made half the norm, applied the mousse on top, with a layer of about 1 cm, applied the rest to the sides, I really liked how he lay down. It didn’t work just beautifully pouring coffee, but here my fault, I was in a hurry
Thanks again for all your recipes and advice.
Happy New year to you!!! May all your dreams and desires come true in the new year!

I am with my report
Made a vanilla biscuit (from 4 eggs-vanilla on boiling water).
It was 8 cm in the bowl.But as long as it was heated, it turned out 6.5 cm
Gave to soak for about 12 hours
Then cut the biscuit into 3 pieces
Melted milk with chocolate
When boiling cream (sand + egg + milk with caramel) - set the temperature to 80 degrees - it turned out to be a lot But still delicious
Unresolved problems
1- there was not enough form height
How to decide?
a) are there special tall forms for assembly?
b) make a biscuit for 2 eggs?
The cake is standing - standing
I think it will be delicious - but with beauty - it did not work

1- there was not enough form height
How to decide?
a) are there special tall forms for assembly?

Place a strip of foil or baking paper around the edge.
There are also special transparent food tapes. They are usually covered with chocolate curls or build up forms. Sold in prof. confectionery stores.
They are reusable and very convenient to use.

Forms met high, but small diameter (split). Height 20 cm, and diameter usually 20 cm. Positioned as "cake molds".

Thank you! Take note of the soufflé !!! And decor! Loved the decor. Just like a good pastry shop.

The total height of the cake is 12 cm
Due to the fact that there were no solid sides - the top turned out to be domed and actually "left" on the sides
How can you correct this disgrace?!?
I want beauty!

The total height of the cake is 12 cm
Due to the fact that there were no solid sides - the top turned out to be domed and actually "left" on the sides
How can you correct this disgrace?!?
I want beauty!

Not seeing the cake, it's hard to say ... But, obviously, this time let it stay that way, otherwise there will be too much cream. Or, if not lazy, take all the decoration to ..... mother, make high sides and decorate in a new way. You can do with a little blood - take cardboard, wrap it with foil or film and put it under the detachable side of the form. Did you understand it?

Do you collect this cake in a split form? I just don't have it. Wonderful cake I want to learn how to make a cream soufflé

Albina, I'm not specifically talking about this cake, theoretically any cake can be assembled in any form, it does not have to be detachable. It's just more convenient to pull out of the detachable one.

Irina, thank you so much for such a wonderful cake! I did it for the New Year. It was a bit older to make mousse, but I did it well, you just lick your fingers. I pumped up the biscuit, but this is such a thing, and the apples turned out to be coarsely chopped (I was afraid to grind them), maybe that's why I felt the skin in them (next time I'll clean them). But all the same, the cake turned out to be very, very tasty !!! This is my cake



^{Reason for editing: transferring the BB code of the photo to a new line, for better viewing.}

Dear friends! I congratulate YOU and YOUR FAMILIES on wonderful holidays! I sincerely wish you goodness, warmth, understanding and happiness in the NEW YEAR !!!!

Thanks for trusting my recipes. Delicious cakes, please your loved ones !!!

[Irisha]

Irisha, I also came to you with a thank you!
I baked your cake, it was not without adventure. I reread the recipe several times, but for some reason, at the last moment, I did it wrong. I baked another chocolate cake that day, and when I was preparing flour for your cake, a pack of cocoa was at hand and I, by inertia, poured it into the flour.And only then did I come to my senses that the biscuit is white according to the recipe. I already had to bake a chocolate sponge cake, and did the rest according to the recipe. The cake turned out to be very tasty !!!
Thank you for sharing such a great recipe!

🔗

I don't know how correct I got the cut, but we liked the taste of the cake, so I'll bake it again!

Vitalinka, it's so great! I had only thoughts of using a shocobiscuit, but you have already made it into reality! Any pastry shop can envy the cut! thank you

Irisha, thanks!
I'm looking at the photo and everyone has white mousse, but I got beige? Why is that?

No, the mousse is not white, because it has a caramel-colored custard base. Perhaps this photo distorts the color.

[Vitalinka]

Vitalinka, most likely your caramel is dark. And I even like it better. The mousse is caramel. The main thing is that it does not affect the taste. To avoid bitterness.
On the contrary, I was a little upset that after the introduction of the cream, the cream became lighter than it was initially.

And your cut is exactly like from a pastry shop. Very beautiful!!!

[Lyudochka]

Lyudochkathanks for the praise!
It did not affect the taste in any way, there was no bitterness. It was delicious! I was just embarrassed by other photos and I thought that maybe I did something wrong.

Girls, tell me how to properly pour the jelly cake, pour it warm, hot or cold? And how to make the surface smooth?

[Victoria]

Victoria, the main thing is not to pour it abruptly onto the well-frozen mousse. The jelly is not hot, but also does not start to set.

[Victoria]

Victoriawhat jelly do you use? For the jelly to be smooth, it must still be warm. It should be enough to cover the entire surface of the cake.
Since the mousse will be cold, well cured. then a warm jelly, just has time to spill over the surface and almost immediately solidify. If it is not enough, then when you add more jelly later, it will lay on top of each other and will no longer be even.

[Irina]

Irina, Ludmila, thank you, I will make jelly exactly according to the recipe (gelatin + coffee), a bit stupid for the first time, but you explained to me very clearly, you can say chewed, thank you again

Girls suck !!! My custard base turned out to be grains of both the taste and color of burnt sugar, the grains were formed when I introduced the milk into the caramel. The milk is fresh, I checked it does not roll. What to do? Throw away and redo?

[Victoria]

Victoria, go through the blender to remove the grains. And try the taste later ... if it tastes too bitter ... you will have to redo it.

[Svetlana]

Svetlana, thanks, I already redid it and everything worked out. It is simply written clearly in a thick-walled saucepan to heat sugar, and I am in a regular stainless steel, and it just burned out. But now everything is fine, I put a cake with mousse in the refrigerator, I hope it will freeze. Tomorrow I will report.

Girls, I'm with a report. Here he is my long-suffering. But still I can say it turned out. But now I know for sure all the nuances and the next one will definitely be better. It all started from the fact that I did not properly melt the caramel (remade), the second snag is the market cream. I studied the topic of cream and butter creams, diluted with milk, chilled well, whipped perfectly. The sides of the cake turned out to be uneven, because the shape in which the biscuit was baked turned out to be large, I had to construct a "removable ring" from cardboard, let me level them with chocolate + butter cream. Then I made coffee as I like strong and a little sugar, but I needed not strong and more sugar, the jelly turned out a little bit with bitterness. And the disaster of the chocolate decorations, they are so fragile !!! In the photo you can see my butterfly broke, the spirals also did not work out, I got out of the position and stuck small mastic flowers, but I don’t know how to attach them to the jelly, I put them on melted chocolate. I won't be able to taste it, I gave it to my daughter, she goes to her birthday, in the evening I'm waiting for impressions.



Thank you girls for your help!

Irina, thanks for the cake recipe! The cake is moderately sweet and light. Only the chocolate layer turned out to be tough. I think because I used nuts, prunes and oil, which even when bought in a pack has a solid shape. (although the oil is expensive). Apparently it was with prunes and froze between the cakes. But that's okay.

here is a photo of the section

Ira, I brought you my thanks. The cake is amazing, I liked everything about it. Did to meet with a friend, she left for another city, see each other rarely, so I wanted to please)))) The friend was satisfied. Everything is as in the recipe, I did not change anything, chocolate cream - ganache with cognac, I did not add any nuts or prunes, the cake is self-sufficient without this. Thanks for the delicious recipe
Report:

[Girls!]

Girls!
Has anyone weighed a full portion of cake without decorations?
And yet, they ordered me this composition for decoration with cream. What to do - to make another thin layer of biscuit on top of the mousse?

[Svetlana]

Svetlana, I have no information on the weight. You can estimate by products. Regarding the decoration with cream, I would also put a biscuit on top.