Cakes a la "Kinder Delis"

[GruSha]

I made pies, my daughter ate and all this time purred, how delicious
GruShaThank you for bringing this recipe here

I made a triple portion, one and a half on a 32x40 baking sheet, I think that if I baked a double portion on this baking sheet it would be better
instead of mascarpone, I had ... frozen kefir, thawed and thrown through cheesecloth for 1.5 or even 2 days,
I did not expect such a cool delicate consistency of the resulting cream, I really liked it

And I am with the report. Made for 1 portion (the last 2 eggs remained at home). Unexpectedly, they called me and said that guests would come. Baked. I made the impregnation of condensed milk + cream + lime liqueur. Well, it’s necessary, as the children's pies were originally adapted for adults. Why, everyone likes alcohol impregnations. I made the icing liquid (I like it so it doesn’t freeze). As a result, it all absorbed into the top cake. Therefore, the top cake is all glazed and biscuit. From the photo it seems that the glaze is with lumps. But no. These are the pores of the biscuit Cut immediately after coating with glaze, so the cut is so chocolate-smeared (as it was intended). The cakes just melt in your mouth. Mine can't even be lifted off the plate, they are so soft and flexible. Only with a fork. I will definitely do more. The only thing is that because of the chocolate taste of my glaze, the taste of the cream is not entirely clear, so next time I'll leave a couple uncoated to feel the original taste. Thanks for the simple and delicious recipe.

[Alyona]

Alyona, Alexandra, thanks, girls, for the photo report !!! Very beautiful, delicate cakes turned out :-)

[GruSha]

GruShathank you for the wonderful recipe

Girls, what, everyone bakes without baking powder? Che-t I'll add, perhaps ...

thanks for the recipe! I really liked the kids, though the appearance is not Kinder's, I did it like a cake for a cake

[Yulia]

Yulia, very nice!!!

Girls, do not tell me how you can replace mascarpone with such a thing, so that the cake will be preserved for two days without a refrigerator? Maybe there is some kind of cream with a long shelf life?

The youngest son is a lover of kinder delis and milk slice, for the first time she baked especially for him. The biscuit was difficult to remove from the baking paper, rather thin.
Now I always make a double portion to make the cakes thicker. Very, very tasty. Thank you very much for the recipe. The child said it was a union.

[Yana]

Yana, I'm very glad that I liked the cakes :)

Girls, hello everyone!
I hasten to share my discovery:
- I made 2 portions for the cake at once, threw in, which means 4 eggs, sugar on top, beat. In parallel, I climb into the recipe and am stunned that it was necessary to knead with separately whipped proteins. Well, nothing, I think, where ours did not disappear, I will bake it like that. She lifted the mass for a long time, combined it with the flour mixture, poured it into sheets and baked it. I'll tell you, the cakes were no worse, so I kneaded the next batch in the same way)
Maybe someone will come in handy))) I have long wanted to simplify the dough and the case helped

[Anya]

Anya, this is certainly great, but if you read the whole recipe, you would see that the author did not initially separate the whites and yolks

Note
I have a large baking sheet, I bake a double portion at once. The recipe is the simplest, I don't even separate the protein, I just beat the eggs until a very fluffy foam, it turns out great.

Girls, SOS !! I began to beat mascarpone with condensed milk - literally half a minute and the mass went into grains, I thought that I was still beating it like a cream and it would become plastic, but it didn't work, the blender was already hot, but it does not become homogeneous. What did I ruin everything? All the same, a double portion! And it is not written, after all, that you need to beat gently or, for example, it is better to just mix. What to do?

Catch the report!))
1.) Advice for beginners, those who did not deal with mascarpone: Stir condensed milk with cheese not with an electric whisk, and ate with an electric one for no more than 20-30 seconds, otherwise you risk getting separate grains of fat or water, which I cannot reanimate I found it how I didn’t try ...maybe someone can, but the double portion of the expensive cream had to be thrown away.
2.) For those who know the taste of purchased kinder and who do not like the bitter taste of cocoa, the taste is closer to milk chocolate, for example, for children Highly! Bitter biscuit taste. I believe that the taste should be more balanced in the recipe, since the name "Kinder milk slice" is nevertheless, therefore it should be closer to the original! Again, many people like the bitter taste, of course, but, for example, my children could not eat (((My daughter consoled me, she felt sorry for the work))), says mommy, you just put less cocoa)), so funny, in the 3rd grade and it was so funny and touching, as it seems she cannot and does not want to offend
I'll just reduce the amount of cocoa from 15 to 5 grams for the future. Cocoa to the article was "Golden Label" - maybe it's so bitter
3.) Well, for the budget, of course, a little expensive because of mascarpone, although an insanely delicious cream !!!!
Conclusion: I would venture to bake with less cocoa. And, yes, now I will not spoil the mascarpone by whipping)

[Irina]

Irina, thank you very much for your advice !!! On NG I want to bake exactly these cakes

Our favorite cakes were baked today

I am to you,
say thank you very much. I liked it very much, I made two portions, I made butter with cottage cheese, maybe mascarpone, well, I really can't afford it, it's just golden ....
And so my family really liked it,
the recipe came to the occasion: girl_curtsey: my husband and I have 10 years of marriage today!
Thank you! Well, and a photo report, I ask you not to judge strictly for the appearance

[Oksana]

Oksana, great birthday cake turned out !!!

[Gulsine]

what a gorgeous cake or cake! it does not matter! I just saw, I will bake by all means!
GulsineDo you think the Princess can handle him? A portion of dough is enough for one tab, right?

[Vika]

Vika, I will not say about the princess. Maybe two steps is better? Why don't you want it in the oven?

yes faster in my opinion, in the Princess ...

Thank you for the delicious, and most importantly - simple and quick recipe!
I made a mini cake in a multi-baker (pizza panel below, thin waffles on top). Made 1.5 servings, just enough for 3 plates





I cooked for tomorrow for the guests, I couldn't resist, part of it "tried", I had to bake one more portion
Very tasty, even though it tastes a little bitter due to the large amount of cocoa

[Lelik_R]

Lelik_R, excellent result!!!

[GruSha]

GruSha, thanks for the recipe: rose: fast, simple, delicious, Lelik_R, special thanks for the idea with the cartoon, I baked a double portion, 4 biscuits turned out, I put them in a cake, I really liked it

[Hope]

Hope, glad that I liked the cake

[GruSha]

GruSha, Gulsinochka, I also carry my thanks for the recipe !!!

I made it for 4 servings, but slightly changed the recipe, because for the cake I was afraid that there would be too tender cakes with such a small amount of flour: I added a little flour - only 140 gr., Reduced cocoa - 40 gr.

The dough was made all at once for 8 eggs. She poured the cakes on parchment, lined with circles, the dough was baked in almost even circles. So there are no scraps, and quickly - 5 minutes and 4 cakes are ready, I put 2 baking sheets at once, on each of 2 circles, oven with convection. Only the parchment should be very good, it sticks to the cheap cakes. A good one, I used 2 leaves on all the cakes - I took it off and filled it in again.

A cake came out with a diameter of 18 cm, a height of 12 cm, 10 cakes.

The first time I made the same cream with condensed milk, only mixed with whipped cream - 500 gr. Mascarpone, 500 gr. cream 33%, a can of Rogachev condensed milk. Mine said that this is the best cake! Very delicate cakes, very tasty cream. But I felt a little condensed milk.

The next time, instead of condensed milk, I took 100 grams. good honey.

This time the cake came out 20 cm, 10 cm high, 8 cakes, weight 2 kg. The customer called - everyone was delighted, she said, very praised!

Sprinkled on top with dark chocolate, melted with 20% cream, + plum. oil.

Here is a cross-section of the first option:



In general, this recipe will be my favorites now! Thank you very much!

[Inna]

Inna,: girl-swoon: this is a bomb of words no, I also want

Inna, this is a bomb of words, no, I want it too

Yeah, we had a fight for the last pieces! )) Now I'm thinking wherever Mascarpone can be taken at wholesale prices, otherwise the cake is very expensive. But delicious !!!!!!!!!! And customers now have it in the first place though. And all - with your submission !!!

Mascarpone can be done by yourself

Mascarpone in a slow cooker

[Lelik_R]

Lelik_R, Lel, I read the recipes, but it all seems to me that this is not it. There is also milk from young buffaloes in the original (dreaming!)))

But if it goes on like this, I will try to do it myself.

I doubt very much that we are supplied with this))
And in my opinion, homemade mascarpone and purchased mascarpone taste no different, and the cream comes out just as tasty

[Lelik_R]

Lelik_R, Yes, I also doubt it)) So I'll try to do it, only I don't have a multi, I will still look for recipes.

Girls! tell me, urgently needed! There is no time to make the icing, can you just melt the chocolate? or is ganache better?

Vika, you can melt chocolate with cream and add butter at room temperature, it will be almost like ganache, but with a more liquid consistency, it will lie well and will be delicious.

[Sweet]

Sweet, Inna, thanks a lot !:



well that's it! Made and given!

it was necessary to make a return to the family, which every year we are treated to the end of Ramadan

Baked in ala multi-baker, that is, in a small grill. 3 portions for 2 cakes with 3 layers Made a condensed milk impregnation, cream and liquor.
prescription cream and glaze. as suggestedSweet, Inna,
Cut into pieces. into the container and sent.
Mine tried

rather licked

all the edges and residues and told to immediately repeat. Well, it's just a bomb! but just how



GruSha, GulsineThank you very much! I love these recipes with a minimum cost and a rich yield.

I somehow bought this kinder deliz. The child liked it, I'll try to make it at home, thanks everyone for the recipes

What is the best kinder deliz recipe?

I baked a cake based on a recipe for a friend's birthday. Everyone really liked it, especially the husband of a friend, under the noise of a conversation I spotted him several times with a plate near the cake. I baked two cakes for 8 eggs. There are 4 eggs per cake, 120 g of flour, the rest is according to the recipe. Cream with mascarpone, impregnation of cognac + cream + condensed milk. Glaze: cocoa, sour cream, so. oil.
?

I cook this recipe for the thousandth time, and always delicious and airy. I do it with sour cream-curd cream (70/30), it turns out gentle, airy, delicious !!! Thanks for the recipe

[Oksana]

Oksana, Gorgeous cake!
Specify, how many servings of the indicated ingredients did you use? And the shape of what diameter?

[Vika]

Vika, Hello. Sorry I didn't see it right away. Triple portion of dough, form 21.5 (from the multicooker).

[Oksana]

Oksana, Thank you! we will bake!

I made it! It's sooo tasty !!!

I had 250 g of mascarpone, so I made a triple serving. I baked the cake on the whole baking sheet, cut it into 3 parts and then into pies.
The only thing I did not understand was why the recipe indicated T baking 210 degrees. My cake is burnt at the bottom, obviously it needs to be lower than T. Next time I will bake as usual.

[GruSha]

GruShaThanks for the recipe, very good. Baked at 210 temp, everything is fine.

[Gulsine]

Gulsineand we became fans of this wonderful recipe!
Thank you very much!

It all started corny: the recipe was gathering dust in the bookmarks, uncertain attempts to try it were postponed for various reasons. The original source has not been tried.
But it so happened that there was a cream (cream + cream + powder), and the choice for the extension fell on this recipe.
I baked a double portion on a standard baking sheet.
Despite the Teflon mat, the cake was very reluctant to peel off, although the match was dry.
At the same time, I noticed the plasticity of the base and decided to wrap the roll.
I walked a little over the surface with impregnation (20% cream + cognac + juice from cherries + powder), smeared it with cream, added cherries from cognac tincture, twisted it, put it in the refrigerator. Poured over the cooled chocolate.
Under the coffee - a song.
Very delicate biscuit consistency, weightless.
Very winning taste thanks to good cocoa (I have Etker).
And given the ease of preparation - a godsend!
I will definitely repeat it with my own cream!

[Tatyana]

Tatyana, great result