Cakes with protein cream and jam in accordance with GOST

[Yulia]

Yulia, did you learn to make such roses for a long time? I envy

[Natalia]

Julia, did you learn to make such roses for a long time? I envy

Natalia, no, not for long ... the second time it turned out. But first I looked through the whole theory here on the site. I make roses on a piece of marshmallow or marshmallow.

Good afternoon, ladies, but I have a question on the test. I read that when baking, you need to throw peas or beans on the shortbread dough, they say otherwise the bottom will rise and everything is bad. When you baked this recipe, was everything okay? Should you add peas to your aluminum molds? )) Did anyone raise it or did it all work out?

Be sure to throw peas or beans, otherwise the bottom will rise.

[Tinka]

Tinka, the dough rose, but I never throw the peas, I don't want to bother.

[Tinka]

Tinka, Valentine, I bake in silicone molds, I never add anything. The dough rises slightly in the middle, but not much, there is a lot of space for jam and cream. I always make 2 servings, so this is how much peas I need, and I also need to rinse / dry them before using. I also have no desire to bother with this.

Merri, Irina, I always remember you with a kind word when I bake these baskets or make this cream. This cream is in my favorites. I make only it from protein creams. I decorate cakes with them, stuff custards, "Bird's milk" on its basis I make.
Thank you very much!!!

[Irinochka]

Irinochka, Thanks for the kind words!
Valentine, I don't bother with peas either. If the center rises a little, it's okay, everything is decorated with cream.

Clear. Thanks to all))

And here is the report. Gnarled, but now I have experience in cooking) The photo shows two types of baskets: I put peas in some, but not in others, for the sake of experiment. I did not wash or dry the peas, I slyly poured it on baking paper, and already put it in baskets in it)) The protein cream won as always, that is, I won’t overcome it, no matter how much I try) Well, nothing, early or late I will defeat him. The baskets came out too thick, but this is already my fault. In general, it turned out very tasty. I liked the dough, sweet.

Recently I found out that whatever the dough does not rise, it must be put into the freezer and from there directly into the hot oven.

I didn't put it in the freezer, I just put it in the refrigerator for half an hour. All the same it rose. But in moderation.

Very elegant baskets. And how much is obtained from this dough and cream? Have a son soon dr. wants such baskets I need about 25 pieces of these. What time to increase pro
portions of dough and cream.

With the amount of ingredients indicated in the recipe, I got 8 baskets in 9 cm molds. There was not a single broken line. You probably need to triple the amount of test.

Oh thank you. Tau quickly. I will try.

Not at all)) Good luck)

[Valentine]

Valentine, baskets can be pricked with a fork before baking.
What's wrong with the cream? Why doesn't it work? It seems so simple. Do as described, step by step, and everything will work out.

[Merri]

Merri, that's exactly what I do. I beat it in a cold bowl, boil the syrup until a medium ball, then beat it until it cools down, but still after an hour it loses its shape, settles and becomes stringy, and the roses are not made from it, they do not hold (((I do not know what is wrong. I did it 5 times, and everything is wrong (Next time I'm going to cook Tortyzhki according to the recipe, it seems. I bought agar-agar. I'm waiting for reasons to make a cream. I won't rest until I learn how to make it.

[Valentine]

ValentineHow long does the syrup take?
And, yet, this phrase - "then I whisk until it cools down", what does it refer to? This is not in the recipe! Please, do everything as it is written, without fantasies, literally checking with every word, it cannot fail! The syrup acquires the desired consistency in 5 minutes. After the introduction of hot syrup, the finished cream does not need to be whipped until it cools, you need to whisk until fluffy. And it will not cool down during whipping. Beat, you can take out to the cold and cool, you can immediately decorate, and then ready-made cakes in the cold. They were stored for 2-3 days (during this time there is nothing to store) and nothing settles.
Good luck! Everything will work out! Merry Christmas!

[Merri]

Merri, "beat until it cools down" it depends on which recipe is not present)) I have not yet taken the cream recipe from this forum. From here I will cook the next one) And in the previous read it was written until it cools down. Perhaps I even saw it somewhere in the discussions. I will not say for sure. But thanks for the wish) Hopefully next. once everything works out. Merry Christmas too !!

[Merri]

Merri, by the way, I found where it says beat until it cools. This is exactly the recipe for Cake.

I never beat until cool. I look at the thickness of the cream, how it becomes dense, which I need in terms of thickness, so stopping whipping. Once I tried to beat until the "hole", so I interrupted the cream, then the cream dripped. I don't risk it anymore.

so I found where it says beat until it cools. This is exactly the recipe for Cake.

There are many opinions on this topic, someone says that you do not need to whip until it cools. Apparently you need to feel when you need to stop whipping. Every time I doubt - enough or a little more.

[Merri]

Merri, by the way, I found where it says beat until it cools. This is exactly the recipe for Cake.

Valentina, then your complaints are at the wrong address.
Everyone who did it strictly according to my recipe, everyone succeeded the first time. What I wish you too!

[Merri]

Merri, you that, I did not think to complain about you !! This is generally what I am telling you. Chesna-chesna)))

[Valentine]

Valentine, I have no complaints, but you are telling in the subject that you do not get the cream. In fact, you are using a different recipe. Write about it where you got it. And then, in fact, it turns out that I incorrectly described its preparation. In fact, I did it myself the first time using this recipe, and many others, which is why I shared the recipe.

Good night everyone) well, it seems, and I'm ripe for baskets)) I bought (finally !!!!) molds ... but it seems to me they are too big, big baskets will turn out ... but I want small ones) in general, I will look smaller .. but for now I'll start with the big ones, for a very long time I wanted and waited)) tomorrow
And I prepare the cream in the same way as described by the author of the topic. And without a thermometer! Already two years)) and I only failed once, maybe the yolk managed to get into the proteins ... And so, it always turns out a wonderful, dense and voluminous cream. At first, I was also waiting for a ball, but then I realized that this was not the main thing) it is very difficult to achieve it ... And the water should not just be cold, but super cold, I put a bowl of water in the freezer for a few minutes. Then the ball will turn out. And so, if the drop does not spread, and already becomes viscous in the water, then that's all, that's enough, otherwise you can digest. On average, it takes me 8-10 minutes to cook, depending on the strength of the fire. And so that the syrup does not become sazacharized, you need to stir it until the sugar dissolves, do not let the syrup boil with undissolved sugar. Well, citric acid in the middle of the process saves the day)
Well, in general, something like that) tomorrow I will report on the baskets ...

Added Sunday 08 Jan 2017 4:52 pm

No sooner said than done!)) With the initiative of me
My baskets))

Merry, Ira, thank you very much for the recipe! Very simple and delicious!
There were no problems, absolutely) I rolled out the first baskets, apparently thickly, their dough rose during baking and there was very little left in the middle.But I was not at a loss, and when they cooled down, I carefully cut off the excess with a spoon)) then I rolled it out thinner. I pierced with a fork ... There were no legumes at home, so I did not put anything in the middle))) those that are thinner, they did not rise much in the middle anyway
They took off from the form without problems, they themselves fell out)
Jam - passed frozen raspberries and red currants through a sieve, added a little strawberries and boiled them with agar. She poured more liquid on a spoon on the spread out raspberries in baskets. In general, I provided sourness
Delicious!!! Highly!!!

[firuza83]

firuza83, Yasminka, what beautiful cakes you have !!! You can see what a textured cream, a clear drawing! Clever girl! The baskets are good too. When made from delicious dough, its surplus is only a plus.

[Irina]

Irina, today it turned out to be a valentine :) the cream was perezbit in my opinion, bubbled, the taste was not reflected. Although not on the leaves, when I put the cream in the bag, I noticed an air bubble, maybe he was a hooligan?

[Marina]

Marina, beautifully!!!

Goodnight! Accept my gratitude for the recipe, the baskets are always obtained !!)) I love quick and understandable recipes)) I have no normal tips for depositing cream, so it seems that the cream has floated, but it seems)
Z. Y. I couldn't insert a photo from my phone.

Thanks for the recipe! And if you put a whole egg? (maybe a stupid question, but not very long ago I started cooking, I don't know all the nuances)
I made baskets according to the recipe, but filled half with honey cream, peach jam at the bottom, and the other part with whipped cottage cheese from sour cream, inside thawed currants with strawberries.

And if you put a whole egg?

Zhenya, do not quite understand where? Cream?