Crystal cake

Category: Confectionery
Kitchen: Russian
Crystal Cake

Ingredients

Sponge cake with mayonnaise: 1 serving
Sour cream: 1 serving
Sour cream 0,5 l
Sugar 1 glass
Gelatin 20 g
Cakes impregnation syrup:
Black currant 1 glass
Sugar 1 glass
Water 2 glasses
Jelly:
Gelatin 30 g
Any syrup 0,5 l
Fruits:
Kiwi 1 PC.
Strawberry 2 pcs.
Orange 1 PC.
Caramel:
Sugar 1 glass
Water 0.5 cups
Oil cream:
Oil 200 g
Powdered sugar 150 g
------------------------------------------- -------------
Glass = 200 g

Cooking method

  • Sponge cake with mayonnaise
  • Saturate with currant syrup.
  • Then sour cream.
  • Outside, the cream is buttery to keep the caramel when you wrap the cake with it.
  • Biscuit:
  • We bake a biscuit. Cut into 4 cakes. any biscuit can be
  • Syrup:
  • Fill the currants with sugar and let stand for 40 minutes.
  • Then fill with water and cook for 40 minutes.
  • We filter.
  • Sour cream:
  • Beat sour cream with sugar.
  • Gelatin must first be soaked in water. Let stand for 20 minutes. Then squeeze and melt in a water bath.
  • Pour in a thin stream into the whipped sour cream, while continuing to beat for a couple of minutes.
  • Assembly:
  • We grease the cake with nothing on top, and the sides of the cake need to be coated with butter cream in order for the caramel to hold.
  • We put it in the refrigerator until the cream completely solidifies.
  • Oil cream:
  • beat butter with powdered sugar
  • Jelly:
  • It can be anything you like.
  • Heat the syrup.
  • Soak gelatin. We insist. We wring out.
  • Add to the syrup and heat, but do not boil.
  • Let it freeze so that you can put it with a spoon
  • Cake Top Decoration:
  • We take out the cake and wrap it with foil, so that a 2 cm rim is obtained on top.
  • We spread the fruit cut into thin half rings and the frozen jelly. To make the jelly smooth, smooth it out with a hot spoon. We put in the refrigerator until completely solidified
  • Caramel:
  • Fill the sugar with water and cook over low heat.
  • Cook until golden brown. If you drop a drop of caramel into a bowl of water, a ball should form from it. It should mold, but not freeze !!!
  • Crystal bead preparation:
  • Lay out baking paper on the table.
  • You need to have a long piece equal to the circumference.
  • Pour the caramel in a thin stream without interruption in arbitrary circular movements, so that it looks like a chain.
  • Make sure that the caramel does not freeze on the paper to the end, otherwise you will not be able to wrap the cake with it.
  • It is necessary that it stretch a little, then it is easy to wrap the cake with it and remove it from the paper. It's not very difficult as you think.

Note

It is better to tint the butter cream with any color, then your crystal will be visible in all its glory. You can tint the caramel itself. Only necessarily with a liquid dye.
and it is also convenient to pour caramel from a jug with a spout. just make sure the jug is heat resistant

Unfortunately, there are no cooking photos. I promise to add a little later.

prubul
Yes, but where is everything? where is the recipe ?. Looked licked and that's it?
ShaKsA
))) really, but how do such caramel boards appear? At least a couple of sentences (or photos) with a description of the technology would not hurt
Mar_k
brace, The cake looks beautiful !!! But I wanted you all to describe in one place both the photo and the biscuit and what is attached - in Demi word the whole process in one place !!!!
Husky
Girls, patience and patience again.
Now we will enter into negotiations with the author and explain how we exhibit MK.
Give a discount to a newcomer on our forum.
Mar_k
Husky, We look forward to plucking up patience !!! These 'crystal' stains are very interesting!
brace
girls do not be offended by me. I will try to fix it. and here I am still with a computer neochen. until I figure out where to write.
Husky
brace, thank you for your understanding and desire to correct the recipe according to the rules of the forum.
But ... it's still not clear.
Look. In the table of ingredients, you also need to write the amount of products that goes into this recipe.
In preparation, then it will not be necessary to indicate the quantity.
From what you have written here, it is very difficult to understand how much biscuit you use.
You need to either write all the ingredients that go first to the biscuit and their quantity.
Then select the word "CREAM" in the ingredients and write under it all the ingredients that are part of the cream with their quantity.
Also impregnation
Also caramel
You can write in the ingredients the word "BISCUIT" according to the recipe "biscuit on mayonnaise" and then indicate in the quantity how many servings of this biscuit go to this cake. In preparation, you will need to give a link to this biscuit.
If something is not clear, then in order not to clog the topic, write to me in a personal and there I will explain.
brace
good husky. I'll try to fix everything
Husky
brace, the recipe was edited. But questions arose.
Over sour cream.
I would like a more detailed description of its preparation.
Did I understand correctly that sour cream is whipped with sugar and then cooked for 40 minutes? Where in the water bath or directly on the stove?
What does gelatin do in a cream? Is he going there? If so, how is it introduced into the cream, when?
How is he soaked and what?
Jelly
What do you soak gelatin in? How much do you take on a cake of this diameter.
brace
it is not necessary to cook sour cream cream. just beat the sour cream with sugar. and soak gelatin in water. then we squeeze out excess water and melt it in a water bath. and pour in a thin stream into the whipped sour cream. and continue to beat for 2 minutes
Svetta
brace, very interesting cake decoration! I liked it sooo much, thanks for sharing.
There was a question about caramel. After wrapping the cake, does the caramel solidify or remain soft? And when cutting the cake, does the caramel break or also cut? Thank you.
brace
caramel freezes. but at the same time the cake is cut without problems. where the crystal breaks off, I simply insert it into the cut piece.
NataST
brace, tell me, please, in the photo - is it sugar caramel or isomalt? Too light for sugar, even it says we cook until golden brown, but here is a completely pure transparent color. And how many minutes, at least approximately, does it cook until it is "ball"? I really want to get such caramel, so so many questions
brace
we cook it from sugar. the color should be light light gold. if the dark hardens immediately like a candy cockerel. too white will stretch too much. cannot be removed from the paper. here you need to catch the golden mean. while cooking, drip onto paper and watch how the droplet solidifies. how to act. In general, the process is laborious and painstaking. but I think you will succeed. I did it 3 times
Pulisyan
Karyazhka, very nice! This is the first time I've seen this! How do you get this crystal-clear color on the sides? Apparently this is a long "samurai path" ...
brace
Yes, you need to pant over it. And red caramel looks amazing on a white cake!
brace
Girls really want to see your crystal cakes!
artisan
The idea is gorgeous! Highly! But I cooked the caramel a couple of times and I doubt very much that I will get such a transparent color. I suspect that the photo is not caramel, but isomalt. I really love the accuracy in recipes
brace
What is isomalt? I didn't even hear. I'm not a pro. I'm new to cake. I did it from sugar !!!!
Husky
No, Oksana, this kind of white and transparent caramel happens ... just for some reason sometimes. Probably you need to work with it more often to feel it.
brace, and when cooking caramel, do not add lemon juice or vinegar? I usually add vinegar when the syrup starts to boil. Maybe that's why the color gives?
brace
Husky. I used to make candy on a stick very often.Well, there are cockerels, fish .... And I know for sure that vinegar is for caramel to freeze and peel off from the mold. without vinegar. there was always a problem getting out of the form. they just dragged on. But it is precisely this viscous caramel that we need. Otherwise, wrap the cake. It will crumble! And break. And if you cook it correctly. It remains very pliable for a while! I bent down the icicles on the sides with my fingers!
brace
Maybe just in the photo it is directly transparent! in fact it is slightly golden!
ShaKsA
I must try I bookmark
prubul
Colossal work! Thank you very much for your creativity!
brace
Glad to share with you!
tsssssa
The quality of the caramel depends on the quality of the sugar. In the pastry book it is recommended to cook caramel from refined sugar, which is cubed. It is cleaner, there are no crystallization centers, so the caramel should be more transparent.
brace
I used regular granulated sugar.
Ilona
Karyazhka, the cake is so interesting. Now many want to try it! Eh, I would have caught him a week earlier. I would try to make my Pearl Svalba in this way, and not from tasteless isomalt.
Snag, but there is a photo of your cake in a cut, so that you can see all its deliciousness and want to bake it even faster?
And the question about caramel for 1 cup of sugar is 0.5 cups of water?
And the most common question in our topic is what is the volume of the order book taken as a basis? 200 g / 250 g?
Husky
Ilona, I think we are talking about glasses. True, I have a slightly different recipe. 1/3 cup water for 1 cup sugar. From this I conclude that we are talking about glasses.
Ilona
Luda, let's wait for the author.
brace
I measure out with a glass of 200 gr. Of course, half a glass of water!
brace
Unfortunately there are no pictures! As I am going to do it again I will definitely take a picture for you!
Ilona
Aha! And we will wait !!!
mur_myau
Nice cake! I'm waiting for a detailed recipe.
Ilona
So it seems like everything is already detailed! Or are you waiting for a photo of the process?

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