Cake "Morning" (by P. S. Markhel)

[Description from the book of PS Markhel "Production of cakes and pastries."]

Cake "Morning" (by P. S. Markhel)

Category: Confectionery

Kitchen: Russian

Ingredients
Sponge cake
Egg (C1)	3 pcs
Granulated sugar	90 g
Wheat flour	90 g
Air-chocolate cake. (Proportion is given per tortilla and trim per crumb to sprinkle the sides of the cake)
Egg whites	85 g (3 egg whites C1)
Granulated sugar (fine)	165 gr.
Cocoa powder	20 gr.
Roasted nuts	70 gr. (I always take cashews, unless otherwise specified in the recipe)
Vanilla powder	3 gr. (take a bag of vanilla sugar and don't miss even though it's 12 grams)
Biscuit soak syrup
Sugar	55 gr.
Water	55 gr.
Cognac (or dessert wine)	1 tbsp. l.
Charlotte cream
Whole milk	125 gr.
Sugar	160 g
Butter	230 gr.
Cognac	1 tbsp. l.
Cocoa powder	20 gr.
Egg C1 (or better C2) (or yolk)	1 piece (2 pieces)

Cooking method

• Huske cake
• This masterpiece of confectionery thought did not come into my hands from the first, or even the third time. The recipe is simple, everything seemed familiar, but the final result satisfied me only from the fourth approach.
• In order not to fall into invisible traps, read my mistakes, check with your kitchen appliances and I assure you that this cake will be the best decoration for the festive table.
• I recalculated industrial proportions for kitchen ones in relation to C1 eggs, the output is about 1 kg cake (a little with a plus, depending on the remains of the cream).
• Description from the book of PS Markhel "Production of cakes and pastries."
• The cake is sponge-air, round, consists of two cakes: biscuit and air-chocolate, layered with cream. The weight of the cake is 1-2 kg.
• Classical technology (in production).
• Whisk the whites until they increase in volume by 4-5 times. Without stopping whipping, pour in granulated sugar mixed with vanilla powder, cocoa powder and crushed roasted nuts. The finished mass is laid out on sheets covered with paper in the form of round cakes. Baking is produced at a temperature of 110-120^about C for about 2 hours.
• A round biscuit cake is soaked with syrup and glued with butter chocolate cream with an air-chocolate semi-finished product. The top and side surfaces of the cake are coated with chocolate cream. On the sides, the cake is sprinkled with crumbs from an air-chocolate semi-finished product, and the top is trimmed with butter cream.
• How it was in my kitchen.
• I'll start at the end. Since there are no photos of the cake in the book, and Google does not know anything about the Morning cake, the finish can be whatever you get. My eyes are always not very good and 40 grams of cream is just enough for the border. Therefore, the cream for finishing should be set aside more than 40 grams, since chocolate still remains.
• And the cake will take 2 more days. Start in the evening.
• Now, first.
• The most difficult for me was the air-chocolate semi-finished product. Merengue is generally a capricious beast - under-whipped or over-whipped squirrels threaten a dessert fiasco. Pay attention to the ratio of proteins to sugar, there is not enough sugar for embossed meringues, so do not try to achieve the sharpest peaks.
• Approach number one. If you do as in the description, nothing will come of it. In production: a powerful machine, the temperature regime of the room, at home it is almost impossible to achieve this. Cocoa powder contains fats that kill meringue. Should in theory. I decided that God was taking care of him and first whipped the whites with sugar, and then mixed a mixture of sifted cocoa powder with nuts. I made a smear on a circle of 20 cm (I always make kilogram cakes 20 cm in diameter) and sent it to the oven at 120 ° C for 2 hours. After 2 hours, I took out the cake, cooled it down, took off the parchment and ... The cake suddenly emitted an indistinct crackle and the crust fell through.The inside of the cake was damp. I cut off the edges that my husband and I ate like cookies, the rest went to the bin.
• Approach number two. I decided that I needed to plant cookies for a test and see what happened. The temperature was set to 115 ° C, the time was 2 hours. With the cookies, the result was perfect, but the inside was wet again.
• Approach number three. It turns out that cocoa powder is different in stores. Different fat content depending on the manufacturer, possibly different additives (too different color for creams and cakes). I went back to the Golden Label. I made anesthesia for the fear of over-whipping the proteins and beat for 20 minutes until almost solid peaks. Without stopping whipping, I added cocoa (some of them scattered from the whisks in the kitchen), the meringue blurred a little, but the pattern of the whisks was distinct. Chopped nuts with a spatula. She put the meringue on the parchment from the bag, drawing concentric circles. But this time I made a circle not 20 cm, but 23 cm. Oven 110 ° C for 2 hours.
• 
• After 2 hours, I saw small cracks on the cake, lowered the temperature to 100 ° C and left it on for another 30 minutes. Then the cake waited 24 hours for the cake to be assembled. A miracle happened! The cake came out perfectly dry. However, when I removed the parchment on the back side, small voids formed from the uneven deposition of concentric circles from the bag. I collected the cake, they ate it with a bang.
• Approach number four. I already understood that the problem is in the thickness of the cake and temperature. Therefore, again the circle is 23 cm, but this time I made it with a smear. Oven 110 ° C for 2 hours and 1 hour at 100 ° C. Overexposed - the crust cracked, and inside the cake turned out to be a little "tight" and tasted more like "Kiev" than meringue. That is, the cake is tasty, but the ideal is completely dry inside.
• I finally have a picture of the technology for making an air cake.
• Air-chocolate cake.
• When preparing the cake, the temperature of the proteins during whipping is not important IMHO (I tried all sorts of different things: both cold and warm, whipped the same). But before you start whipping the meringue, the oven should be heated, parchment with a 23 cm circle drawn is ready and a bag for depositing the cake is prepared.
• Chop the nuts small and sift the cocoa powder into a separate bowl.
• Before whipping the whites, make sure the dishes and whisk are clean and free of grease. Whisk at medium speed for 2 minutes, then beat at maximum. When whipping meringue, I always add a little (on the tip of a knife) citric acid or lemon juice (a teaspoon). Add sugar evenly and beat until the sugar crystals are completely dissolved. By the time they dissolve, there will be peninsular peaks on the corollas. Semi-sharp, because with such an amount of sugar, it is hardly possible to achieve solid peaks. Add cocoa powder in small portions without stopping whipping. Small, because the powder will dust. When the cocoa is spread over the meringue, add the crushed nuts and gently stir in with a spatula. Do not stir for a long time, as the meringue settles quickly.
• 
• Transfer quickly to a bag and place the cake layer on the parchment in concentric circles. Draw the circles tightly to each other so as not to leave gaps between them. Smooth out slightly with a spatula.
• Please check with your oven. The temperature should be uniform throughout the cabinet. In my experience 110o C is high temperature and 120o C is hopelessly high. Feel free to put it at 100-105 ° C for 2.5 hours. Remove from oven and let sit for at least 12 hours. Just before assembling the cake, remove the parchment.
• Biscuit.
• Divide the eggs into whites and yolks. Whisk the yolks and a quarter of the sugar until a light, gooey cream. Beat the whites until firm foam, add the remaining sugar and beat until firm and shiny. Combine whites and yolks. Pour in the sifted flour and gently knead the dough using "rolling" movements from the walls to the center.
• 
• Put a circle of parchment on the bottom of a 22-23 cm mold, lay out the dough, carefully level with a spatula. Bake in the oven at 200 ° C for about 20 minutes. The splinter should come out clean and the surface should be dark golden.
• 
• Allow the biscuit to cool in the form.Run a knife along the edge and carefully remove the biscuit onto the wire rack and remove the parchment. Wrap the completely cooled sponge cake in foil and leave for at least 12 hours. It is very important to let the biscuit mature. If you collect the cake without aging, then the cake soaked in syrup will become sour and fall apart on a plate into crumbs.
• 
• Charlotte cream.
• For the cake you need 440 gr. chocolate cream and 40 gr. white. In the book recipe, the proportions of ingredients for Charlotte Chocolate Cream and Classic Charlotte Cream are slightly different. For home use, there is no need to prepare two different creams separately, just set aside a portion of white cream to decorate when preparing chocolate. Keep in mind that in Soviet production, finishing creams and layering creams were different, because in finishing creams there was a greater amount of oil in order for the cream to hold its shape better when setting the jewelry. In the proportion given in my recipe, there is enough finishing oil.
• In the literature and articles they write that the cream on the yolks is more delicious than on the whole egg. In all honesty, I will say that I do not feel much difference in taste, although I can unmistakably decompose almost any confection on my tongue into its main components. In my experience, yolk cream is thinner and requires the addition of oil. It is ideal for sandwiching cakes, but less embossed in the finish. If you are preparing a cream on yolks, put 10-15 grams more oil than is required by the recipe.
• Stir the egg (yolks) with milk, add sugar and put on medium heat. With constant stirring, let it boil and cook for 3-4 minutes. Remove from heat and refrigerate. The cooled syrup must be filtered through a sieve, since protein clumps may remain.
• 
• Remove the oil from the refrigerator 20-30 minutes before preparing the cream. The oil should not "float" and should not be very cold. Put butter, cut into pieces, into the mixer bowl and beat until it increases in volume and lightens. Then, without stopping whipping, add the egg-milk-sugar syrup in small portions. Pour in the brandy and tinkle well. Set aside two rounded tablespoons of cream for decorating. Gently add cocoa powder to the rest of the mass and beat until the cocoa is evenly distributed.
• Biscuit dipping syrup.
• Dissolve sugar in water and boil to 102 ° C, add cognac. Refrigerate.
• I still have syrup after cooking candied orange fruits, I used it. I highly recommend it, the taste of the soaked crust turned out to be simply amazing.
• Assembling the cake.
• The final piece will be approximately 21 cm in diameter.
• 
• Place the crisp crust on a cutting board. Place a stencil of the desired diameter on it. I am using a split baking dish. Its frame, when the lock is displaced, can be moved apart a few centimeters. Using a sharp thin knife, mark a circle on the cake and cut it very, very carefully. With a sawing motion, without pressure. The crust is fragile and crumbles.
• 
• Cut off the biscuit also.
• Fold both cakes and trim if necessary. Using cream, mark a vertical strip on the side of the cake, along which you will then fold both skins.
• 
• Put the sponge cake on a plate (substrate). Use a brush to spread the syrup. When the syrup is absorbed, apply a layer of cream.
• 
• Place the air cake carefully on top of the biscuit. Take a cutting board (I use a cake carrier), place it on the airy crust and lightly press it onto the biscuit crust.
• 
• Apply cream to the surface and sides of the cake. Use a spatula to smooth out the cream layer. I use a plastic comb, but if not, you can use a fork and apply decorative waves to the surface.
• 
• From the dry crust scraps, make a crumb and sprinkle the sides of the cake. To do this, scoop up the crumbs on a spatula (I have a plastic plate) and press them to the side of the cake. Many do with the palm, but I don't want to get dirty in the cream.
• Apply the border and decor with white cream to your liking and discretion.
• Very interesting figures are obtained if you put chocolate in a bag with the remains of white cream and plant the decor.I still had gold and silver sugar beads and added them. The cake will turn out to be simple and elegant.
• The finished cake is cut well and tastes very interesting. Of course, the airy cake gives a special charm. Pay close attention to him.
• 

[Zmeika]

I think this is a delicious cake! I'll take it for myself, maybe I'll risk it!Zmeika, thanks for the recipe, and especially for your experience in cooking!

Loksa, you won't regret it! This is how the old recipes are verified, I just cannot tear myself away from this magic book.

[Zmeika]

Zmeika, thanks for the recipe!
I have never baked a chocolate meringue, but here it is also in a cake
Thank you for the details described and your experience!

I read it like a book at night .., thank you very much for your experiments !! It should be very tasty.
And yet, if not cashews, then what can be replaced? A little fried Greek won't work ??

[Zhannptica]

Zhannptica, you can put almonds and peanuts. But almonds are tough. I love cashews precisely for their noble taste and the necessary softness. Peanuts will greatly forgive products. But this is my personal feeling. Walnut, I hesitate to use, is very oily. Kirdyk Merengue must come ...

Thanks for rating my opus

Added on Tuesday 25 Oct 2016 00:16

Meringue tastes harsh

Thanks for the advice, I will listen))

[Zmeika]

Zmeika, Great presentation of the recipe. I read the recipe at work and horror how the pens were "combed" on your recipe. We must wait for the evening or the weekend. Thank you.

What a luxury. I really wanted to make, for sure I will risk it, it will be my first such cake. I wonder if you take water into Shallot cream instead of milk and increase the oil, will it work? I have already perked up with other creams (it turns out; otherwise I can't milk), or is it better to add something else (such as starch)?

beautiful cake hardworking

the rest went to the trash can.

Thank you very much for your feedback. I'm glad if someone gets inspired by my initiative

Well, yes, in the trash, that is, it was completely inedible from fishing. Although I sometimes enjoy eating raw whipped egg whites.

Is it possible to replace milk with water ooo ... I won't tell you. We need to experiment. But if you can't milk how can butter? This is a purely dairy product.

[Zmeika]

Zmeikawhat a nostalgic cake. And a typical Soviet design, if you remove the beads. You have to taste it.

posetitell, what if you use at least juice instead of water? Surely it will be tastier. In any case, it will no longer be Charlotte, but with orange juice it should turn out to be very tasty, the combination with cocoa will be competent (I think so).

[Zmeika]

Zmeika, smart girl! The cake is definitely bookmarked!

[Zmeika]

Zmeika, could not pass by. what are you clever and hard worker !!!!!! the master class is excellent! let the hand of the giver not become scarce))))))
in pursuit of French, American confectionery fashion, we began to completely forget about the Soviet classics, where there were really cool recipes.
see how many admirers Irina Chadeeva has, with her Soviet cakes and pies?
and our Luda Huska? they even dedicate cakes to her
thanks for a wonderful morning with such a gorgeous recipe !!!!!

[posetitell]

Is it possible to replace milk with water ooo ... I won't tell you. We need to experiment. But if you can't milk how can butter? This is a purely dairy product.

I'm experimenting, I already do a lot of creams, breads, muffins, etc. on water and normally. Then I will unsubscribe. At first, with a bread machine, I brushed aside all recipes with dairy, then grunt half a liter for courage spat and took risks. Now I drink champagne in buckets)))
Oil 82.5 percent. With lactase deficiency, the higher the fat percentage of the product, the easier it is to tolerate. That is, skim milk is "death". But not everyone cares. I have such a degree of intolerance that I can oil. But there are also days when I can't really do it. And sometimes I can do a lot. At the same time, I eat only butter from one company, the rest of the crash test did not pass, including goat's milk and cheeses from the store, which sets me up for questions))) Here's how ...

Added on Tuesday 25 Oct 2016 10:08 AM

posetitell, what if you use at least juice instead of water? Surely it will be tastier. In any case, it will no longer be Charlotte, but with orange juice it should turn out to be very tasty, the combination with cocoa will be competent (I think so).

Oooh thanks, I will definitely do that.

In principle, you can. Brew the juice with starch and sugar until the consistency of condensed milk, and then beat with butter. This is how the cream for Wenceslas is made, but that one is made with milk and starch.

Added on Tuesday 25 Oct 2016 10:18 AM

I was captivated by rice broth baked goods, but to say that it is low in calories is a strong cunning. Suitable for those who eat eggs and milk fat.

[Zmeika]

Zmeika, you can write a thesis according to your description: victory: Thanks for the recipe!

And how many yolks for the cream?

Either 2 yolks or 1 egg (small). Corrected in the list of ingredients. Thank you!

[Zmeika]

Zmeika, thank you very much! I fully agree with the opinion aprelinka, although not against the new.

Shoveled everything. really - there is nothing about this cake and its appearance in any collection, not a single master. The recipe was approved in 1967. so I looked everywhere. what is later released is useless!)))

By the way, I dug up Kengis and Markhel's book on homemade pies and cakes from second-hand booksellers. I took as many as 2 releases, one in 1967, the second for 1975.

Mamadaragaya, how much valuable there is! True, for me, spoiled by kitchen devices, it is already difficult to navigate in glasses and spoons. But there are those recipes that tolerate errors. Listen, pear jam in applesauce is the name day of the stomach! Here are just pear seals to taste well, no. Pear jam is suitable only for fillings. But the apple jam was taken away with such speed that I barely kept track of the last can. I am definitely a retrograde. I never mind modern desserts, I go to Seleznev's shop like to a museum. Maybe I, too, will someday learn the same thread

But I have one test for the suitability of the cooking: a family friend has nerves from steel ropes and in pursuit of body reading does not eat sweets at all. So if I managed to provoke him, the recipe must be dragged to the masses
Rice broth baking leaves no one indifferent. The dough comes out light, snow-white. Here here there is a recipe, I have slightly different proportions, but the set is the same.

By the way, I dug up Kengis and Markhel's book on homemade pies and cakes from second-hand booksellers. I took as many as 2 releases, one in 1967, the second in 1975.

I have it. So it is called "Home cooking ...". Yes, we have really grown out of the habit of glasses / bed, etc., because it turns out plus or minus half an elephant. But all the major culinary publications of the 50-80s are of great value to me. I read and study)).

[Description from the book of P. S. Markhel "Production of cakes and pastries"]

By the way, I dug up Kengis and Markhel's book on home cooking of pies and cakes from second-hand booksellers. I took as many as 2 releases, one in 1967, the second in 1975.

They are, on Avito, and not only these valuable books.

Description from the book of P. S. Markhel "Production of cakes and pastries".

And you can have a few details: what year is the book, who is the publisher, how many pages, what it looks like, are there any co-authors ...?

] Zmeika [/ b], I have mastered your cake. Fatty, of course, due to such a high-calorie cream. Photos are rather weak, but already at the table I took pictures from the phone. I remembered that I had to report to you. Please do not judge strictly because I am an amateur confectioner.

Natalia, a wonderful cake came out.

Hope you like it. Butter cream is oil. Making it less bold will hardly work. However, there are butter creams with the addition of cream, they are lighter in texture.

I am currently looking for the cakes with the lowest calorie count. Not even calories ... My parents have a tough cardio diet, many foods are simply not close, butter, for example. Therefore, I try this and that, but I come to the conclusion that where there is less fat, there is more sugar, replacing sugars gives a purely psychological result (fructose, honeys are all from the evil one, the same sugar, and fructose must be handled carefully (in sense of health)).



Ohh ... just now noticed a question from Talia a year ago. But I hope she was able to find the book. She is the only one and any search engine will give an accurate result.