VRad
Kara, Irinaif the topic is still alive. Something went wrong for me. I decided to do what was at hand, before spending money on silikomart, in order to determine how much form I need.
1. Schreusel. The first time I did it. After 15 minutes at 160 * I had it completely liquid. Probably, it should be so? And I began to bake further, to a dry stick and it turned out to be stone. I increased the amount of dough, taking into account the larger diameter of my Form. The coefficient is 1.7.
2. Total volume. I made it in the usual detachable form 24 cm. Without a striker, the height is 4.5 cm, with a striusel ~ 5.5-6. So, a rough calculation of the volume (400 ml of cream and 220 g of cheese, 300 g of cherries) without a strusel 2 liters. Cream + cheese turned out to be a very bulky mass. Could it be because she whipped in kenwood?
3. The amount of gelatin water in the mousse. 7 g and 20 ml. According to the Husky table, it would be necessary to take 10 grams of gelatin and 60 water for a volume of 600 ml (if the cheese is counted as 200). I got a very thick solution from 7 grams with 20 ml, even in a warm form, and a lot of it remained on the walls after pouring into the cream. Maybe that's why the mousse is softer than the cherry layer.
What's wrong?
Kara
Quote: VRad
What's wrong?
Valeria, it's not like that
1. Strusel. In principle, it cannot be liquid! Initially, it is a loose crumb, from which it is necessary to form a semblance of a circle. We put it in the oven so that all the ingredients make friends and bond with each other due to the oil. There is no liquid strisel at any of the stages.
2. Mousse and can not be voluminous, it's mousse. It should be airy, and you need to whip it exactly to this state.
3. The action of gelatin depends, firstly, on its type (in the same topic as the Husky table, there is a detailed description about gelatin), secondly, on its quantity, and thirdly, on the correctness of its preparation. According to the Husky table, 10 grams of gelatin per 600 ml of liquid is a jelly of a standard proportion Euro cakes and Euro desserts # 63, which is not used for mousse in any way. The recipe gives the optimal amount of gelatin for this cake. Again, the gelatin is not prepared correctly, loose In principle, gelatin cannot be thick, it is a completely liquid substance, no matter what ratio of gelatin to water you make.
Quote: VRad
Maybe that's why the mousse is softer than the cherry layer.
The mousse should be softer than the cherry layer, because the cherry layer is jelly and the creamy layer is mousse. But properly prepared mousse should not fall apart and spread.
Here in this thread Euro cakes and Euro desserts it is described in great detail about each stage of preparation of any mousse dessert, all the points are placed on the first page, this will help you find your way.
VRad
Irina, thank you for quick answer . She seems to have trampled the topic well, but when you first start doing it yourself, questions are inevitable. Besides, I'm not a pastry chef.
Strosel was made strictly according to the recipe. And it was crumb, but I gathered it into a lump and kneaded it a little, like shortbread dough. Maybe it shouldn't have been done? the oil in the oven melted and it began to bubble, boil or something. This is what I meant when I said "liquid".
But what to do with such a huge volume of mousse? About 2 liters. This is for two cakes in your mold. Maybe take only 200 grams of cream? Or maybe it was necessary to knock down the cream only before the appearance of the whisk marks, and not to the peaks? Probably the degree of "whipping" affects the volume?
And once again about gelatin. and it is possible to take water not 20, but 40 ml for 7 grams of gelatin? In the sense of 1: 6. I am using dr.oetker.
Kara
Quote: VRad
And it was crumb, but I gathered it into a lump and kneaded it a little, like shortbread dough. Maybe it shouldn't have been done?
Of course you didn't need to knead it, it's not shortbread dough. Stirred, laid out with a spoon on a baking sheet, leveled, gave the desired shape and in the oven.
Quote: VRad
But what to do with such a huge volume of mousse? About 2 liters. This is for two cakes in your mold
For my form, this amount is enough, the leftovers (and there are not many of them) I put in cups, it turns out a wonderful portioned dessert. But you can take any volume of your choice and in accordance with your shapes.

Quote: VRad
Or maybe it was necessary to knock down the cream only before the appearance of the whisk marks, and not to the peaks? Probably the degree of "whipping" affects the volume?
For all mousses, the cream must be whipped until soft peaks, if whipped until strong, the finish of the cake may crack. And the degree of "whipping" does not affect the volume in any way, soft or strong peaks - the volume is the same.
Quote: VRad
and it is possible to take water not 20, but 40 ml for 7 grams of gelatin? In the sense of 1: 6. I am using dr.oetker.
You can't! Dissolve the gelatin correctly, there will be no problems and difficulties
VRad
Thank you! I will try further
Ketsal
Thanks for the recipe! It was my first mousse cake in my life! There was nothing to make Streusel out of anything - a substitute for chocolate biscuits! The first mirror glaze - it hid the braid relief! But I liked it and now I'm not afraid!
Merry Christmas! [IMG] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/75206/IMG_20190106_143324.jpg [/ IMG]
marysichca
Kara, Hello. Can this cake be made in the form of hemispherical cakes?
Kara
Good day. Of course you can, I don't see any restrictions
marysichca
Thank you. cooked, very tasty.
Apple
Quote: Kara
Quote: VRad on Wednesday, November 21, 2018 at 02:05 PM
and it is possible to take water not 20, but 40 ml for 7 grams of gelatin? In the sense of 1: 6. I am using dr.oetker.
You can't! Dissolve the gelatin correctly, there will be no problems and difficulties
This confused me a little - after all, it is necessary to soak gelatin in powder precisely from the ratio of 6 parts of water to 1 part of gelatin. Some pastry chefs take a slightly different ratio, but not less than 5: 1.
y-turina
Irina, good afternoon! I want to make a cake. The ingredients for the cherry layer contain 2 tbsp. spoons lim. acid, and the step-by-step instructions do not say where to attach it. Tell me where?
Kara
Julia, add lemon juice (NOT citric acid) to cherries.
y-turina
Irina, thank you.
y-turina
Good day! I made a cake. It turned out delicious, but there were "shoals":
1.Please tell me how to correctly inject gelatin into the mousse (it went with threads)
2.Streusel turned out tasty, but oak (can you bake it less in time?)

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