Easter cake "Dream" and Icing Gelatin

By the way! It is not recommended to heat gelatin to a boil! It is not recommended to heat gelatin with food acids up to 60 ° C (acid hydrolysis (destruction) of gelatin begins). There are no acids in the glaze here, so you can safely bring the syrup to a boil (but why, if everything will dissolve already at 60 °?). When you add gelatin, there will be no boil there, it will not lose its properties.

[Lena]

Lena, Masha has it!
But I didn't calm down and read the whole topic!
And many here wrote that they boiled and then immediately added gelatin ... so my thoughts immediately got lost ...



Lena! All! Convinced!
I will not think any more!

Well, if they boiled, like Natalia in the video (I already looked), then this is not boiling in the literal sense. Because there bubbles begin to appear only along the perimeter of the dishes. And this is not the boiling of a solution in the strict sense.

[Rezlina]

Rezlina, you can and without marshmallows
With him it comes out thicker and you can add color)
I added lemon juice, citric acid is also possible)
But you need a lemon!

Thank you! 😊
I did it first without marshmallows. Everything turned out great, but the smell😬 I don’t know how it will be afterwards on the cooled ones. Added lemon. Since there was not enough for everything I immediately did it with marshmallows - the smell and taste 😋👍
I applied marshmallow with my hand, as it is thicker. After dipping, many crumbs remained in the glaze (the cake is very crumble this time)
And the recipe also says, pour gelatin with warm water. After that, I got a gelatin pancake, I threw it out and filled it with cold, that's it 👌

[Masinen]

Masinen, Mashunya, here are mine, baked from the same Manitoba. The mix with her was super, very good Easter cakes turned out. My husband has already taken a sample today, he said that the upper class. True, I did not cover yours with icing, I did not have the strength to wait until they cool down. Flour added 200 grams, baked half the portion.

And this is from Sonador from the night cold dough Also from one Manitoba and also added flour. I made the glaze for them, were baked first.

Thank you so much for the glaze recipe. I baked Easter cakes according to my usual recipes, and decorated them with this glaze. Very good, cut a small cake, the glaze was cut evenly, did not crumble, did not fall off. Looks great, cooks quickly. The first portion turned out perfect for me, whipped for a long time. With the second, we were a little lazy, it looked like it was ready. When applied, it is more transparent and liquidish, the layer was applied thinner. I made a conclusion, do not be lazy and beat well.
Marshmelow did not add, I read about him late, there was no one to go to the store. So I did both portions without him, I think that with him it would be even better.

Yesterday I smeared my cakes with this icing!
She did not experiment and check, but still brought the temperature of the syrup to 68 degrees and only then did she introduce gelatin.
It turned out perfect !!!!!!
It is frozen perfectly! Solid, but not crumble!
This glaze is the best !!!!!
My search is over!

This glaze is the best !!!!!
My search is over!

Hurray Sveta, I am very glad that the glaze did not disappoint you

[Natasha]

Natasha, not a bit disappointed!
I am happy as a child!

I am happy as a child!

So this is the best indicator that everything turned out the way you wanted.
Happy Holidays !!!

Masha, welcome!

I just can't see in the photo with which nozzle you rub butter and sugar ...

tell me, pliz

[Masinen]

Masinen, Mashunya, your cake is the best!
All the guests appreciated, they said that they had not eaten more cake than this cake for a long time

[Rottis]

Rottis, Lena, I have an old-style flexi)

Marinuly, Marina, here, this is the coolest praise!
Easter cake has not been eaten for a long time!
Uraaaa !!!

[Masinen]

Masinen, Masha, I also carry thanks from our whole family and relatives!
I baked this cake last year, out of three it was the best. This year I tried three more new ones - Myasoedovsky, Almond brewed and night made from cold dough.
Dream and Myasoedovsky won by a wide margin! Now I will only bake them for Easter! Both are very tasty, fragrant, moist, heavy, and not messy to cook! Otherwise, I saw recipes where three types of dough are made, two types of dough ... in our time, a working woman clearly does not have enough time or energy for this ...
With white glaze - this is a Dream, with color - this is Myasoedovskie

The cut is excellent - they do not crumble, they are plump, after baking they cooled directly in paper tins, did not sag

Masha baked cake according to your recipe, very tasty, now I will only use this recipe, this recipe is my favorite
True, I applied the icing to the still hot cakes, was already late for church and for this there are big smudges, thank you

[Masinen, Mashenka]

I specially left two Easter cakes to cut them in 5 days. With white glaze - this is a Dream with gelatin glaze, with yellow glaze - this is Myasoedovsky with glaze from Dr. Otter.

Exactly one week has passed since baking. We cut it. Both never crumble!


The gelatinous glaze also does not crumble, it keeps well on the kulich

From dr. Otkera, in principle, did not crumble, but broke into large pieces, some of which fell off

Take a bite

According to the results of testing, gelatinous wins by a wide margin!
Masinen, Mashenka, thanks so much for writing this recipe here! Excellent glaze! It prepares quite quickly, quickly stops sticking, does not crumble when cutting the cake, it keeps well!

By the way, the unadorned Easter cakes ran out faster than the icing! In order not to throw away the leftovers, I put the glaze in a plastic jar with a tight lid and put it in the refrigerator. Just now I remembered!

The glaze solidified well, but not into a hard lump, but rather a plastic mass. Probably, you can cook it in advance, and warm it up a little before use. I'll have to try.

[Tanyush @ ka]

Tanyush @ ka, lana light, girls !!
Your reports, for me the most important praise !!

lana light, SvetaThank you for the test !!
We won with glaze!

We won with glaze!

Aha!

[lana light]

lana light, Svetochka, that's just like my photos - also baked and Mashin recipe and Myasoedovsky Iziuminkin and cutters - just one to one like yours. Glaze, however, I have according to my recipe. But I really, really liked the taste of both. Maybe there are even a little more Machines, it seemed that the myasoyedovsky came out a little drier, well, just a little bit. Well, there were some spices in myasoyedovsky vanilla, and I put the zest in there, the smell was more citrus-vanilla, and in the Machine there was a richer bouquet of spices, I also put the zest in the general bouquet of smells, but in the general bouquet of smells it did not show itself so clearly. I also violated both recipes by my disorganization, so as a matter of fact, it's hard to say. But so far, of all the cakes that I baked, I like Machines the most. Pekla Butter of Elena BO three years ago, I am also delighted with him, but Elena has it adapted to baking in a bread maker, then I baked it.
Masha, thanks again for the recipe! I will deal with the yeast, I will not take care of the holiday, but just like that (my husband just diminished the Easter cake very quickly and I realized that I had to repeat it))

[Mona1]

But I really, really liked the taste

Mona1, Tan!

For the last three years I've been baking Myasoedovsky, this year I decided to try something different. I love wet and necessarily fibrous cake. Therefore, I stopped at "Dream" and made the right decision. A double batch of dough was baked until Wednesday morning.

True, I have not tried the gelatinous glaze yet, covered it with the usual: protein-powder-lemon juice, but the Easter cakes were insanely delicious even without glaze

Thank you so much for the wonderful recipe.

[Masinen]

Masinen, Maria, yesterday I baked your Kulich! I am very sorry that I made only half a portion. Because today the first cuts are cut in the morning, and for the evening we have nothing! Baked on the memorial day, immediately distributed most. On the table with the largest cuts. All relatives who tried it said that the taste of Kulich was extraordinary!
I did everything strictly according to the recipe, the only thing was that I had baked milk, and I did not have lemon oil. I added lemon zest and lemon juice to the dough. I used a gingerbread mixture, for the filler - dark and white raisins, dried cherries, dried apricots, candied fruit and almond petals and walnuts. All this was soaked in cognac for a long time, and then pink liqueur was added.
I did everything 5 times, as you advised. For a long time, of course, but not confusing. Therefore, as between drinks, I could do other things.
It's a pity that I didn't take the pictures right away, I forgot, and there was no time. And in the evening there was nothing to photograph!
Now I will have 2 recipes as my favorite, your Dream cake and mine, Honey. My husband also told me to bake only these!
Thank you very much for sharing your recipe with us!

And I did not find mashmello in my outback and the correct marshmallow too (((in general I did this:
1 tsp of gelatin + 6 hours of water and left them to swell for 15 minutes. At the same time, I added 4 tablespoons of water to 1 glass of sugar and dissolve in a sipopchik into a saucepan over the fire. Then she poured the swollen gelatin into the hot syrup, stirred it and beat it for 4 minutes with a hand mixer into a thick mass. Krasooootaaaa !!! dried up in an hour and a half. But what beauty was on the Easter cakes !!! and taaadaaaam it is delicious and does not pour !!!! Bookmark the recipe. Thank you!!!!




Here he is handsome.
In general, I was inspired by the understanding that I baked all the cupcakes for children and they came out too ugly. And in the refrigerator, as luck would have it, neither milk nor chocolate (in order to somehow cover up this disgrace from above), I remembered this icing)))) Thanks for her again)))

[Maria]

Maria, thank you for the glaze, I was looking for a glaze on gelatin, I came across this recipe, I am very pleased with the result, I made it with marshmallows.

We leave the dough to rise.
I kneaded the dough five times and it rose five times. The dough turned out to be silk, I can't even describe, I can't find the words, what a gorgeous dough it turned out.

Tell me how much the dough should rise? And 5 times already crumpled with fillers?

Preparing for baking - studying recipes. I will definitely bake this recipe! And the question arose - since I am going to bake according to several recipes (and I will have little time during the week), does it get stale for a long time? If you bake on Wednesday, wrap it in plastic and refrigerate (or on the balcony)? I plan to decorate on Saturday.

Masinen, Maria, or girls who baked this cake more than once. I have 2 types of flour - French thing and Finnish Nordic. What do you think is the best flour to use for this cake? There is also a variant of our usual St. Petersburg flour, Predportovaya

[Lyubashik]

Lyubashik, I would not put it in the refrigerator. And onto the balcony. From Wednesday to Sunday, the cake will ripen cool in the warmth. I baked this cake that year, this is my favorite recipe for today, the longer it costs, the tastier. This year I do not bake, it will not work out on time. I also always worry about drying out. And so I do this - I put a cake in a bag so that the bag reaches the glaze. Tightly so that the bag is, wrap the excess around the cake, but so that the cap is out so that it does not get damp. And the Easter cakes stand side by side, and on top with a large piece of polyethylene I just cover all this wealth loosely, so that there is slightly air access from the sides. Then it certainly does not dampen anything. Although I make the icing, which might not have gotten wet, if I put each cake in its entirety in a bag - according to your wonderful icing recipe for gingerbread (Thank you again for it), just a little less powder so that you get a not so cool icing as for contour icing. Photos of my last year's Easter cakes are in this Temko, look a year ago. There were several pieces - in paper forms. I still missed them inside with lard, I think that they would not have become stale in 4 days without a bag))
I also made Myasoedovsky that year, which is also very tasty, the family could not choose the winner, but this one seemed to me more to my liking.

[katiyshka]

katiyshka, it is better to consider flour, where there is more protein. They usually write on the packaging, you need to look. In general, this cake with the most ordinary flour turned out excellent for me

[katiyshka]

katiyshka, Katyusha, the most protein in Nordic - 13g, in the French thing (bakery Top grade, not Extra) - 10.3g, in Predportovaya - 10g

Sveta, Marina, thank you

[katiyshka]

katiyshka,
Only not pre-porous, it became very bad flour.

Tati-ana, Tatiana, thank you

[Masinen]

Masinen, Masha, I look at the pictures from the 14th page - you don’t shoot a hook on detuning? And yet, if you try to brew 100 grams of flour from the total amount, will I not ruin the recipe? With infusion, it stale more slowly.

Good afternoon everyone. Maybe someone knows if agar-agar can be used for gelatin glaze? And if so, how to use it? Pour boiling water, or cold water and bring to a boil ?? Or run after gelatin all the same?

Notes for yourself. For three large, 6 medium and 2 small, you need two servings twice. Sizes of paper forms. And then I got tired of cooking) this year I did not bother at all, I covered everything with this glaze. Small gelatin is better, dissolves faster and behaves better in the finished glaze.
Thanks again for the glaze recipe.

[Chamomile]

you need two times two portions

Chamomile, Ol, do you mean 4 servings of glaze for the specified number of cakes?

[lana light]

lana light, Yes

I have one serving of glaze (without marshmallows) enough for 9 cakes of 250 grams each. And I have 22 of them. white and 8 chocolate. I decided to knead the second batch into 1.5 cups of sugar and 1.5 tsp. gelatin. And you can see the syrup has digested, and the gelatin may be superfluous, but it thickened so that it was impossible to smear it. And I diluted it with water and beat it with a spoon. Everything is frozen (I do it without a marshmallow).

[Volga63]

Volga63, I smeared thickly, one might say applied

Oh, girls, I flew in with this cake. Horror. At first, my yeast (dry) did not work, it happens with yeast, but I rarely know what the five does with them in the warehouse. Then they turned off the light and my bread maker, which kneaded all this, was cut off. Somewhere by one in the morning, I freaked out, put everything in the bread maker with the baked goods for a delayed start and went to bed. At five in the morning I got up to look - at night the lights were turned off again and my bread maker was reset. Well at least at the stage of lifting, not baking. But everything went up perfectly, still, for so much time. Since I did not have time to bake, I charged the bread maker again to work for me.
We tasted it today. Mdaaa .... The icing is delicious, yes, but the cake itself is very dense. Perhaps I added too much flour when baking, and in tandem with my dying yeast, this led to a disastrous result.
In short, I have a new dream - to bake a delicious Dream))

At first, my yeast (dry) did not work, it happens with yeast, but I rarely know what the five does with them in the warehouse.

I had this several times, so I stopped buying dry yeast altogether. Pressed Voronezh Lux-extras have never failed, although I keep them in the freezer for a long time.

Baked cakes according to this recipe. delicious!!! but for some reason it crumbles strongly. what is the reason???

Hello! Kulich is incomparable !!! Hell in the past and this year! Thank you so much! Please tell me what I am doing wrong - the cake does not smell like vanilla ... Although I added it as indicated in the recipe (I took three packets - from different companies)

[Tatka]

Tatka, In me, too, which I just did not put, and natural and simple and liquid, does not smell. It's strange.



Tatka, Can vanilla and vanillin expired sell in the store.
Easter cakes are super!

Now I specifically went and sniffed - yes, there is no smell of vanilla. Strange ...
Last year, S Myasnikovskaya was the best for me, and Dream came second. They switched places this year
For the second time I baked for gifts
Last time - half a portion. It's cool at home, worried about how the dough will fit? But technical progress in the kitchen helped a lot!
She put the dough in Shteba, on languor 30 *, 3 hours. Perfect fit! Just fit in the bowl. Then she kneaded in HP, on the dough for 1.5 hours. Then again the dough for 1.5 hours. I almost ran away! I added raisins and dried cherries, kneaded on dumplings, 15 min. That is, almost everything was done for me by the technique! I just put it on paper molds, half a portion fits into 6 pieces 9 * 9. Hell in AG
I was presented with 2 different purchased Easter cakes, well, heaven and earth! How delicious to try homemade cake!
By the way, I read a lot about the importance of quality oil, preferably with a fat content of 82%. The last time the butter ran out, I was reluctant to go to the store, I kneaded it in margarine. So, I didn't feel the difference at all! And fit well and taste great!
These are the beauties on margarine:

Maria, I made Easter cake according to your recipe, thanks from many who tried it (I handed everything out, I saw a beautiful crumb).
I want to bake another batch tomorrow. You have indicated in your description that you have changed something for yourself. Specifically, you are interested in eggs - you just replaced half of the yolks with whites? I want to bake it back on yolks. Thanks in advance for your reply. Maybe not only the author, but someone else tried it, please share.

Girls, I'm sorry I didn't answer, I don't receive notifications!
Who asked in a personal, answered everyone)
I congratulate everyone on Easter, peace and goodness to your home!

Thank you, I baked for Easter, the dough fermented in the refrigerator and it was very tasty! I recommend to everyone!

Help is needed. How to prepare cranberries or cherries for dough. Do not sprinkle dry. And how to finely crush the nuts?



Maybe someone will come in handy. In the dough itself, the vanilla smell is lost. So that vanilla aroma emanates from the cake, add a bag of vanilla sugar with sugar to the gelatin glaze.