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Cake "Striving upward" (based on Tiramisu) (page 2)

ElenaS
Kinglet, Vika don't think that I'm a bore .... but how much does your egg weigh? I just know that there are large stores, they have a weight of about 60g, and I have home ones, they are much smaller.
Kinglet
ElenaS, yes, Lenochka, I have just large stores and their weight is 50-60 grams. And I can't think so badly about you, the weight of the eggs is really very important. Ask everything you need in order to successfully prepare a cake - I will be happy to answer :))
ElenaS
Kinglet, Vic, something is wrong with my Savoyardi, they are somehow low. although I whipped and mixed everything well. everything as you wrote. I am confused by the consistency of the dough that I got. it is watery (maybe you need a little more flour?), when I squeeze it out of the bag onto the pan, it spreads a little. here it seems to me it should be denser. outside yes hard, knocking on the table, as you wrote) but inside it is hard. melts in the mouth. but it seems to me that inside is just like a biscuit should be? roughly what size do you make them? and in the photo you have it sprinkled with sah on top. powder, did you sprinkle it after the oven when they cooled down?
Kinglet
ElenaS, Helen, flour, of course, is different for everyone, and it's hard for me to say what the reason is, but I think there can be three of them: either you need to add flour (which is unlikely, because you wrote that you have smaller eggs), either you planted the dough during kneading (I also had this), or the baking temperature was low. You need to mix the dough very carefully, using the folding method, so as not to lose air bubbles in the proteins and thereby not precipitate the dough. With a spatula, dive into the center of the bowl, lower it to the bottom, lead towards the edge of the bowl and emerge at the wall. And so you repeat, with your other hand rotating the bowl around its axis. Another thing may be in insufficient temperature: usually biscuit dough is baked at 180 degrees, but here you need 200-210. What was your baking temperature?
About the size of the cookies: those that go inside can be made of any size, it does not matter, because sometimes you have to break them in order to fit them tightly. And those that will be outside, I made 10 cm in size.
I sprinkled the cookies with powdered sugar before sending them to the oven, the recipe says about this, here's a quote: "After squeezing stick-shaped cookies on a sheet of unlubricated baking paper, do not forget to sprinkle them with powdered sugar - this will promote the appearance of a crust on them and when broken, they will crunch like real ones, not worse than purchased ones :))) ".
ElenaS
Kinglet, Vika DU! Yes, she seemed to do everything right. I have 40g eggs, so I calculated it according to the recipe. the oven was 200-210. I think there are no problems with the temperature.
Vic and the dough is dense for cookies? when you put it on, did it keep its shape straight?
and I also wanted to ask .. I understand that you have the topmost cake aligned and decorated with BZ. how much protein did you make? I just don't know if he stays where is he?
Kinglet
ElenaS, Lena, the dough turned out not too dense, but kept its shape, did not spread. BZ was for four proteins (I think it is possible for three, but for me it is always a much bigger problem if there is not enough cream than if it remains, so I try to do it with a margin). If it remains - dry the bezeshek :)
Roxann
And about Tiramisu ... How much that word was misunderstood for me ...
I baked tiramisu before. And there was not much delight ... Well, cake and cake. Sweet. Coffee and cocoa flavored. Cream like cream ...
Well, you had to understand why so many people are attracted to him!
I decided to bake according to your recipe.Fortunately, the experience has already been positive.
In general, the adventures began at the stage of baking savoyardi. Weighed the products, measured them out, whipped them up. The dough is perfect. Siliconized paper. The oven, however, is gas, preheated. I put the dough in a bag, deposited a couple of chopsticks, admired how beautiful they were, and ... the culinary bag burst! The dough splashed in a huge lump on a baking sheet ... Ay-ay, what to do, there are no disposable bags or spare bags. She grabbed a tight bag, somehow collected the dough from the baking sheet, picked out the remains from the bag. I put it off ... Splash! - the nozzle fell off the bag. Swear, wind it back up. What kind of biscuit dough is there, I don't know whether it's worth continuing. I plant sticks as they plant. There is not enough space on the baking sheet. And here! The doorbell rings - the husband and daughter returned from the walk :-D. We must smile and send to wash our hands and feet. She smiled and sent ... She ran to see what happened to the unfortunate Savoyards ... They blurred, of course, a little, but they lie ... The remnants of the dough splashed, covered with powdered sugar and threw it into the oven ... Baked! The excess powder melted into brown caramel, but that didn't scare me. It tasted delicious. I tried only two things and was surprised at my willpower.
Desire cake (based on Tiramisu)
It came down to the cream. I honestly looked for sweet white wine in nearby shops ... Dry - in bulk, semi-sweet - wagons. Sweet - no. No, that's all. And then I remembered that my daughter would probably try the cake, but she was not two years old. I decided to replace the wine with grape juice and exhaled with that.
Then I thought - well, where am I going to give five proteins after the cream ?! The cake is not quite what Vicki described. And ... I went to Chadeyka in LJ for a recipe for an angel's biscuit with cocoa. I baked it. It turned out tall, lush, cooled down on the cups, as expected))
I made a syrup for the cream (to clear my conscience, I poured a little martini into it. Well, just a little. Sweet and white, so that the aroma of alcohol could be felt at least a little in the cream). I made coffee. Added cognac and sugar. Whipped cream. She took out cocoa and rubbed a bitter chocolate. I open mascarpone and understand that it is his smell that I do not like at all and in any way. The cheese is good, delicious. It's just that I personally have an association with sooo fat village cream ... Well, okay, nothing to lose. I mixed everything I need, spread the cake with baby's help.
Desire cake (based on Tiramisu)
The cakes were perfectly soaked in coffee, not soaked. The cream turned out to be quite tender, and I was afraid to collect a cake with very thick layers without a ring. And I realized that in a delicate cake, chocolate chips would embarrass me, so I sprinkled layers of only cocoa in the middle.
Desire cake (based on Tiramisu)
There was no time to decorate ... I covered the cake with a thin layer of cocoa and a thick layer of grated chocolate on top, planted cookies along the edge. And, of course, it turned out that not only were the cookies not calibrated, but just the two that I ate were missing). In general, it looked like this:
Desire cake (based on Tiramisu)
Was soaked in the refrigerator for eight hours. In the evening, guests came: “Oh! Tiramisu! Mmmmm, how delicious! let's have another piece, or two better! " I liked it too, although I came to the conclusion that I love fruit-flavored cakes much more, and that the last piece is the most delicious. Therefore, there is no photo of the cut, there is an indecent photo of the last spoonful of cake ... Which shows what a cool chocolate cake turned out in structure)) Desire cake (based on Tiramisu)
Kinglet
Roxann, I read your report straight: I laughed and frowned - it’s so unpleasant when the bag is torn. I’m very glad that this recipe was to my liking :))) You know, I read your story and it seemed to me that we have known you for a hundred years, So I suggest you go to you :) Don't even worry about the alcohol in the cream: during the cooking of the base, all the alcohol evaporates, only the aroma remains. And about the remaining proteins - you found an excellent way out, just excellent, I will also try it, but in principle, the custard base only on yolks is, of course, pure foolishness on my part.If you really do not want the proteins to disappear or not want to go with them tinkering - then you can, of course, cook the cream on whole eggs, but here's the taste of custard on whole eggs ... well, somehow it doesn't give me unearthly bliss, well, somehow it doesn't call me high .. ... And so - you can, of course :) And about the uncalibrated Savoyardi - it seems to me that this is all the charm: well, it is impossible to make handmade homemade Savoyardi exactly the same, but such Savoyardi immediately say to everyone: “We were made by loving hands for the best in the world people and therefore we are perfect! "))) And the chocolate cake in your photo is, of course, a separate song, well, you just have an amazing structure. Health and well-being to you, your family and your home

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