Cake "Plombir"

[Suslin]

I'm with a progress report
we remember, yes, that baking cakes and flying a spaceship are practically identical things for me. so I took on the Sundae cake timidly, but immediately for a double portion. It was on Friday, so it was extremely vital to watch "Ukraine May Talent", then the news, then the talents again ... in short, 12 o'clock at night - the very thing is to start learning how to bake cakes.
the cake turned out to be somehow wet (well, here I sin on the oven, the cake is wet, and the bottom is dark brown!), but very tasty.
the most fun was with the cream. the milk did not react at all to the starch. milk for yourself and milk, and at the bottom - white starchy liquid. in this regard, Suslin the phrase "add to butter mass caused me some bewilderment. what mass ??? liquid warm milk and that's it! Well, I began to add it a little after all. yeah, just that case. butter does not react to milk, milk does not react to starch. in a bowl - white and yellow bourden. and it would be okay to splash itself gently, like the Black Sea on the South Coast. but I tried to beat THIS with mixing whisks! in the end: I am all in greasy-sticky drops, walls, ceiling and floor in the same condition. nothing happens to the mass. I think the milk is already some kind of cold. took it and put it in the micra for a minute. as a result, the butter melted and the mass became homogeneous, but refused to whip at all!
in the 25th minute of whipping, when half of the cream was successfully attached by me to the wall of the refrigerator and my own T-shirt, and the mixer was sobbing like a choking asthmatic in a fog, what should have happened.
the oil has flaked off again!
"It's good that I didn't say anything about the cake to my mother-in-law ..." - I thought treacherously. "Well, in a pinch, the dogs will eat ... or what less beloved relatives ..."
in short, the moment of truth has come! that is, the time of sticking my bisweet into the crem, forgive God. Essno, the wet biscuit disintegrated into small crumbs in the milk mass and a kind of sweet aristocratic prison came out! the view is just creepy
a little useful. I took a metal flour sieve as a mold. covered with tracing paper and cling film. later remained mega-satisfied with the idea. only put it in a bowl for safety net. by the morning at the bottom there was quite a bit of leaked liquid
I tamped my something and put it in the refrigerator. the husband bought starch in the store, where the sellers love him very much. this, ladies, is a very important condition! as giving it to me he said: "Auntie somewhere rummaged for a long time, then gave out a package with the words that your wife will be satisfied, since this is really good starch." which is typical, when I buy in this store, no one rummages anywhere. and somehow the salted herring I brought disintegrated right on the kitchen table, before even reaching the cutting board, you can imagine how much it swam in brine with them.
but we're talking about starch. aunt, yes, she told the truth! in the morning I pulled out a monolithic round from the refrigerator, taking into account that it was put there at the beginning of 4 in the morning. nowhere, nothing flowed. even, pretty.
it was decided to cover it with melted chocolate. Ladies! do not quit smoking when the chocolate is melted in the micr! three chocolates just down the drain. burned out !!! it turned out very nice, also thanks to the beads from Cradle This is not a masterpiece, but for the "folk primitivism" style, which I love very much, this is it!
Along the way, dad (father-in-law) sobbed, mother-in-law applauded, guests were out, and I thought that my nose would reach the moon from pride!
and also, I almost forgot! I took half of sugar Suslina half and it was still mega-sweet! and in my something I added Amaretto liquid flavor. you know, it tasted so spicy
my husband decided to show off his knowledge of chemistry for the 10th grade and soaked it: aaaaaaaa, amaretto - this is the characteristic smell of dead bones ...

Well, something like this


incision

morality: a really good starch will not allow any curved handle like me to ruin this tasty cake.
sorry for the many beeches. I love everyone

[Wolchebnica]

Wolchebnica to health. Well at least you passed without incident.

Light, sun, read your adventures, and laughed 🔗 and grabbed my heart 🔗.
For me, it has remained a mystery, well, it’s such a super-starch if it didn’t thicken the milk! There you should get a thick milk jelly and now it is laid out in the butter. Have you even warmed milk? but the impression is that you threw starch into the cold, "white starchy slurry" 🔗.... no, mystery .. how can it happen that the starch did not brew the milk ...
I am glad that in the end everything worked out, the cake was a success, relatives are out 🔗... I will come in the summer to give a master class on cream.

[sweetka]

sweetka?
at the expense of starch .... I think that his merit is clearly exaggerated by you. His work should have been visible immediately, it's not gelatin, which solidifies when cooled. Bow to Suslenoy versions that your milk was not boiling ... otherwise I don’t know how to explain it .... And this suspicious liquid that flowed out of the cake while it froze ... I think the cake froze due to the fact that the dough absorbed the liquid and the butter has cooled (which you, like chocolates, seem to have melted decently)

Girls!!! it is necessary to heat the chocolate or warm up the cream in a micr for 10-20 seconds !!!I put it on for 10-20 seconds, opened it, prevented it, looked. If necessary, I put it on 10 more.

But the coolest thing is that everything worked out for you !!!
Now do a full audit of your actions and repeat! be sure !!!!!! I'm even afraid to think that you will succeed when you do everything right !!! it will be a bomb! ... but under strict guidance ...

I don't know about Polish starch, I'll show you which one I use, here


they didn’t take it out to me, she took it from the shelf in the supermarket.
The cooking technology is standard, the recipe says, yes, in general, any jelly is cooked like that, first mix the starch in a small amount of liquid, and then pour it in a thin stream into the boiling one (milk, compote, in short, into what you need to thicken).

[ignoring instructions]

For me, it has remained a mystery, well, it’s such a super-starch if it didn’t thicken the milk! There you should get a thick milk jelly and now it is laid out in the butter. Have you even warmed milk? but the impression is that you threw starch into the cold, "white starchy slurry"

mother, I can be suspected of anything, even the fall of the Tunguska meteorite! but not in ignoring instructions... I'm a fan of instructions and prescriptions when it comes to learning something new. At cha sho it was written - to boil the milk and put the starch diluted with cold milk into it. I did so. and it was not written in cha to cook until thickened. I didn't cook

Yes, I always did it in butter, as the recipe says. And melted, do you mean ghee? Probably you can, you do and you like

Yes, I talked about ghee, I always add it to the custard and it turns out very tasty, cream for your cake, not custard, but I will try.
My custard recipe is like this, I mix milk + flour + sugar with a mixer at low speed, then I bring it to a boil on the stove, add melted butter to this mixture, which is not very cold, I beat everything with a mixer at high speed, it turns out an excellent delicate custard, everyone very like it, ideal for Napoleon and other cakes that require custard.

And so I still do not understand. Do the cream less and as much as in the recipe? Well, so as not to crush cookies?

And so I still do not understand. Do the cream less and as much as in the recipe? Well, so as not to crush cookies?

For the first time, I gave a little less cream to the cake ... then I regretted it. The second time I gave it all, and everything is fine !!!!

What if I took cream instead of milk? 12%? Is it emergency? Now I will come home from work, I will pick out. I'm worried ... Because of the cream ... But there was no milk ... Although I do not order less than seven bags of it in Platypus ...

[Suslya]

Suslya, I made a cake yesterday according to your (or your) recipe, for which I thank you very much. I really respect not confused recipes. All the time sweetku recalled, because she began to do it at about 10 pm after the parent meeting. I had corn starch (or rather Gustin Otera), but everything was brewed and whipped well. And since I took the butter out of the refrigerator in advance, then finally I understood what it means to beat the butter, otherwise I used to soften it in the microwave, but it was half melted, it was half hard. ... In my understanding, either more cream is needed, or less cake (put the edges on the crumbs), it was a little thick when mixing. But when it froze, everything was ok. Delicious - by itself. The only question arose for the author and connoisseurs of creams. How can I ease it? And then 400 g of oil is too much for us. If you pour sunflower into the cake? And if you add cream instead of butter to the cream, those for whipping 35% - still less fat than butter. Will it work? By the way, in Prague cakes I completely replaced the oil with sunflower oil, the taste changed, but did not get any worse. Above, the cream was made without oil at all, but IMHO this is absolutely radical

The only question arose for the author and connoisseurs of creams. How can I ease it? And then 400 g of oil is too much for us.

very correct question! and I did a double soldering - in general, 800 grams of oil want something lighter

[sweetka]

While our cake is being baked, we will cook the cream.
0.5 l milk
3 full teaspoons of starch
1 glass of sugar (I take 2/3 cup, it always seems to me that it will be sweet)
200 grams of butter.

sweetka , that's all I think, but where did 800gr come from? A double serving is 400 grams, right? A portion of cream is enough for me for a portion of dough.
My opinion is that it is better to eat one piece, fatty and tasty, than 5 pieces of none ... but that's just my opinion. And for the holidays I try to make one cake with butter (and it cannot be fat !!!) and the other with sour cream or something else, easier.

Cake "Plombir"
200 g butter
1 glass of sugar (I put just over half a glass)
1 egg
100g sour cream
1/2 tsp baking soda, quenched with vinegar
2 cups of flour.

Here's another 200 gr

[Susli]

Well, I'm talking about my creamy sundae. I try the second day, I can't understand. Still a bit fat. And since the terms fat / sweet are somewhere nearby, I keep thinking, reduce sugar, or not ... I took sugar on the advice Susli... First, 100 grams, and somewhere else 140 grams. I feel that I need to pass it on with milk. Otherwise I don’t understand!

[Susli]

I also reduced sugar on the advice Susli

My opinion is that it is better to eat one piece, fatty and tasty, than 5 pieces of none ...

Here's something to me tells me that you are a young and slender hostess. The fact of the matter is that I want to facilitate without loss of taste. If no one knows, then I'll try it on a half portion and unsubscribe. I plan to replace the butter in the cake with sunflower, and in the cream with confectionery cream.
Another question, and what glasses? And sour cream is exactly 100 grams or ml?

But I have experience with silicone molds. I did it in the Winter Palace without film. I didn't even grease the mold with oil. And the dishwasher uniform. Jumped out lightly. Hopefully milk will have the same effect.

Girls, you have a struggle for sweetness and fat content.
So I came with my experiment. Instead of butter, I added boiled condensed milk.
1. The taste of the ice cream was lost forever, though I thought I’d find crème brulee instead. No, it didn't look like creme brulee, it looked like boiled condensed milk.
2. There was no fat (where would it come from), but I was very sweet. Although my husband shouted: Very tasty!
3. Kept the shape well, although the cream turned out thinner. Most likely, he was all absorbed into the pieces of the cake and glued them together.
4. I also added a layer of soufflé.The soufflé was very appropriate here.
Here's what happened in the context:

Whole cake here

4. I also added a layer of soufflé. The soufflé was very appropriate here.

hmm .. souffle is good oooh .... how did you make the soufflu? Can we replace it with a crème? Why is this some other cake coming out?

The dough soufflé does not stick. I understood this from Bird's milk. I had a biscuit base there. Well, the soufflé with the biscuit didn't lie together ... We needed a layer of cream.

[sweetka]

sweetka into the account: replace the cream with a souffle, I also somehow doubt it
How I made soufflé look here

Why is this some other cake coming out?

of course different, and also dry! Immediately, the cakes are soaked in cream and due to this they become soft-juicy ... Maybe just take another recipe?

[Hairpin]

The soufflé with dough does not stick. I understood this from Bird's milk. I had a biscuit base there. Well, the soufflé with the biscuit didn't lie together ... We needed a layer of cream.

Hairpin , I make Bird's Milk cake with this soufflé, and the soufflé with biscuit there "lie dead"

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15211.0

[artisan]

Well, I'm reporting. I did as planned - in the dough I replaced the butter with sunflower oil, and in the cream, 33% cream. As noted above artisan, a negative experience is even better than a positive one. It's good that I cooked a half portion. No, well, he, in principle, nothing came out ... though he didn't want to freeze without a freezer in any ... BUT if he hadn't tried the original. The crust is not so tender, it resembles shortbread cookies, and the cream is liquid and does not harden well. So the conclusions are as follows - cook as is in the original recipe, but not often. Another moment with the cream in the original recipe. So that it whips well and is plump, you need to soften the butter in a natural way, and the milk jelly should be properly cooled (I cooled it by immersing the saucepan in cold water, that is, it turned out just below room temperature). And with the cream it turned out that they whipped separately well, but the jelly cooled down by itself (and it could be seen it was a little warmer than necessary) and after adding it, the cream became liquid Although, purely theoretically, if the cream were also thickened with a thickener, it could be Well, we won't throw it away like that, of course, so I won't say that the products of the pass

[k.alena]

Well, girls-experimenters I read you and admire what good fellows you are, k.alena I shake hands I thought Hairpin the first choice comes up with.
But to me, to be honest, the cake is not greasy at all, maybe I'm not the right one ... well, I don't want to change anything at all

[k.alena]

Well, girls-experimenters I read you and admire what good fellows you are, k.alena I shake my hand I thought Hairpin the first choice comes up with.
But to me, to be honest, the cake is not greasy at all, maybe I'm not the right one ... well, I don't want to change anything at all

And I ... I don't want to change anything either ... it will be a completely different story. I really liked this cake, I didn't expect it myself, I thought. that nothing can surprise me

I only thought of making it according to the original (with milk). I have no desire to change anything either ... Both the dough and the cream should be left like that. With cut sugar.

And in general, maybe, remove sugar in the recipe right away? So that someone does not drink a full dose?

[k.alena]

k.alena , everything is correct, until I try, I will not believe it !!! And let it be a mistake, but I checked it myself !!!!!

And in general, maybe, remove sugar in the recipe right away? So that someone does not drink a full dose?

And my note is that such a sweet tooth like me, categorically for full portion of sugar !!!
Hairpin , for some reason it seems that the dough in milk will be oaky. Better the most low-fat sour cream, or completely low-fat mayonnaise than milk ... but it is so ... my intuition ...

Anyway, I'm a member of the Plombir fan club, in the original recipe.

thought. that nothing can surprise me

And I! And I! Glad to find a new shape and a bite !!! I love variety very much!

[Mistress]

Mistress!
I'm not talking about dough. When I was doing it, I didn't have milk, and instead of milk I made a cream with cream. So my dream is to duplicate it in milk.
Well, if you like this dose of sugar, let's leave it that way!

[Suslya]

There is such a discussion! I'll have to get out of the bushes too.
I made this cake for the weekend too. Delicious turned out. Under the pressure of many posts about reducing sugar, my hand trembled and put 3/4 cup of sugar into the dough, although we love sweets. But in cream - the full rate. It turned out just for our taste.
I suggest not to reduce the amount of sugar in the recipe, but to write a possible interval from 0.5 to 1 cup (well, by the way, the recipe already has it)
Regarding the replacement of products in the recipe. I agree with the girls who think that with other ingredients it will be completely different compote cake. As for me, a small piece of tasty (!), Albeit fatty cake, is better than a large piece of something incomprehensible
It turned out cool with this cake. Different people saw different products in it, from condensed milk to cottage cheese. But everyone liked it very much.

Here, in fact, my handsome man (though completely bald, without decorations, but no less tasty from this)


Suslya, thanks for the recipe!
The only thing, girls, look, please, what kind of cream I got.

It seemed to me that he split a little. She beat the butter at room temperature normally, added chilled jelly. It seems that I did everything right. Is your cream uniform?

[shuska]

... it's like him ... being afraid that I would be old and fat again, she said nothing ... But apparently it's time to say ... shuska, the first time my cream was also a bit like yours ... (you can see this graininess and reminded someone of cottage cheese) Therefore, the second and third times I just added a little more oil until I got a homogeneous fluffy mass. We all have different oil !!! And the cake is really pretty!

[shuska]

Oh, girls, well they made fun
shuska Thanks for getting out of the bushes, every opinion is important, so let the sugar rate remain as it is. And the cream has stratified a little, yes, and you can fix this matter as Mistress said, throw butter, more husky she said, whip the cream and in every case have a piece of butter for such cases.
Hairpinwell you barknulaaa , already acquired pluses. That's what the power of persuasion means.

It seemed to me that he split a little. She beat the butter at room temperature normally, added chilled jelly. It seems that I did everything right. Is your cream uniform?

Question: how did you add jelly?
I added it in small portions: add - beat, add - beat. It's easier to track when the jelly is already more than normal. Then the cream can only be saved by adding oil.
And the recipe says a little bit !!!

Question: how did you add jelly?
I added it in small portions: add - beat, add - beat. So it's easier to track when the jelly is already more than normal. Then the cream can only be saved by adding oil.
And the recipe says a little bit !!!

Yes, in principle, and did so. Well, of course not in a teaspoon, but in small portions. Probably, next time it will be necessary to be more attentive at this stage.

And how was it with sugar? reduced the dose?

Hardly ever. Almost full glass. It was delicious for us

Well, I also had to get out of the bushes to insert my 5 kopecks, I made this wonderful cake on the weekend, I took the sugar as expected, the full rate, since my hubby is still that sweet tooth. If I had the opportunity now, I would put on display not this cake, but a photo of my faithful, how he rolled his eyes with pleasure, tasting the cake !!! Not even an on-duty remark like "Soaked poorly, or pour chocolate ... .."
But as soon as I hinted that it was necessary to reduce the sugar, they would see how his eyes widened, Says: "Don't even think, listen to what smart people advise you !!!"

[sweetka]

but who adapted what forms for this cake? are there any more like me beggars lonely hearts that have no cake molds?

sweetka, well, why are you suffering, lonely? Take any tray, or at least a cardboard box of chocolates, shoes, a designer, dishes, etc., any shape, a cake box, cover it with a cellophane bag and that's it!

[artisan]

artisan , I do not suffer! I'm interested. so curious about a cake box in general would have come to mind! And after all, I have a wonderful plastic - I keep a cat's grub in it and I will have to expropriate it from the expropriators!

[sweetka]

sweetka, and I used my favorite greenish bowl for my Plombirchik. It turned out a hemispherical cake

It's time for me to get out of the gloom. I have been living and eating on your site for half a year. The family refuses to increase the carrying capacity of the car, they had to make friends happy. I started with your cake. The next day after the holiday, they returned the plate with the scruffed bottom. The guests fought for the opportunity to collect the last drops of cream and cake crumbs. The hostess was worried, the cake overshadowed the main course. And all this is thanks to you.

Everything turned out well. First I read all the recommendations and reviews, I took everything into account. Reduced sugar, the rest is prescription. And thanks from me plus 18 guests.

And thanks from me plus 18 guests.

Well, here I will crawl out! How many servings were made for 18 people?

I made a cake for 3 servings. I baked the cakes in two steps, the cream also had to be divided in half. But it was worth it.

I licked my lips while reading the reviews for a long time, but my hands did not reach the cake. Made 1 serving. The cake turned out to be dense, medium fragility, very tasty. The thickness of the dough is less than 1cm. Baked very quickly. Broke into pieces of 2-3cm.
I cooked the cream without any problems, but next time I will make the cream a little more (I will increase the amount of milk (and starch, respectively) by 100 ml). Sugar put half of the norm, it worked! I didn’t add zest. She did it in a saucepan covered with cellophane. The cake stood in a refrigerator for 3 days before eating, soaked incredibly well! By weight 1.4kg. Everyone liked it very much. I'm just delighted with it - fast, simple and very tasty !!! You can do it in advance and give it any shape! Many thanks to the author !!!


For some, the cakes come out too soft, I think it depends not only on the thickness of the cake, but also on the fat content of margarine and sour cream, the fatter, the denser the cakes will be.
Sundae only in the upper tier.
Butter has a higher fat content than margarine, so the result is
I'll tell you a secret, instead of butter / margarine, I added pork fat - lard (we do it ourselves). His fat content is almost 100%. Smiling. It is not felt to taste, but the friability gives very good))) I always add to the shortbread dough.

This is cake! Oh, how glad I am that everything worked out !!

And as for the cakes, baked in butter - it turns out dense and not high, as it should, but baked on margarine - it turned out fluffy and airy, not at all. Maybe this margarine .... well, in general, I will do as before, in butter.

from from this place in more detail, pliz! I just have heaps of this lard. In the fall, we changed the piggy Tavo ... into lard and sausages. sausages already bye-bye, but where to put the lard ..? Well, I don’t fry it on it and add it to borscht. so worth it. sorry - the natural product is lost.

So my mother, too, does not know what to do with it. So I recycle! If during cooking it is not "overheated", that is, it has no smell, then it will not be felt in baking, especially when vanillin is added. I add to the shortbread dough instead of butter / margarine in the same proportion, or slightly less. Napoleons bake only on it, the dough is crumbly and flaky.In short, I add everywhere and everywhere! Indeed - a natural product, without chemicals and any additives!

[Suslya]

Suslya, and I brought you a photo ... Here!



1. I do not lubricate the silicone mold after the PM and I do not put the film. And so well taken out;
2. On my licked fingers, I'm sure that half of Wort still need to be halved. In the process of the second halving, Mistress tie hand and foot and regularly sniff ammonia. A lot of ammonia.

I want to ask you about the oil in the dough. I keep it to room temperature, whip it white, and then shove everything else in there. If the butter is beaten, the dough will be denser, and if melted in the microwave, the dough will be thinner.

And I also always put butter only at room temperature, somewhere, when I read that baking is better from this, I do not know what the scientific basis is, but since then I have been doing just that.

[Wort!]

Wort!
The idea has been adopted !!! What is below, below the strawberry layer is your "Sundae" on an orange biscuit !!!

[Wort!]

So do you whip it before putting in everything else, or do you just stir it?

Just stirring.

Wort!
The idea has been adopted !!! What is below, below the strawberry layer is your "Sundae" on an orange biscuit !!!

Yeah, I see, I see, well done, I just look everything turned out as it should, it did not get wet into the porridge.

[Wort, artisan]

Wort, artisan I came to say THANK YOU again. Your sundae Barbies are the hit of the season. I did this at the repeated request of my daughter, and I forgot to take a picture of whom they asked to order (the customers were also delighted and promised to send me their photos)

Wolchebnica, Barbie is very pretty! It's like a breeze blowing from the side ..... but here's an extra portion of dough, sorry to do? Again the ladies are bowing in deep curtsy .... The length of the skirt is not enough.

Indeed, I squeezed it for myself, or even most likely because I squeezed it for myself (I was afraid that it would take a long time for three to eat a larger size, since we do not give this to the baby yet).
But please note, the curtsy is not as deep as the first time

Well done Wolchebnica , beautiful cake And what kind of mastic? marmyshkovaya?

Suslya Thank you!
Marmyshkovaya mastic, we are friends with her, it turns out good elastic, in contrast to gelatinous. The consistency of the latter scares me at all, and even cracks after drying.

And here is my next (ceremonial-day off) Plombirchik

(of course, it was not done without jambs, but still the cake turned out to be spectacular)