home Confectionery Cakes Cake "Blueberries in champagne"

Cake "Blueberries in champagne" (page 3)

L-olga
Your beauty queen, I'm just looking at her in Chinese))))
And by the way, the original queen is soft?
So is Chinese silicone soft or hard?
Because if the reltef is complex, then the pie is deformed on the portions, after all
Kara
Queen is soft, but it is not critical for her, because, firstly, it is round, so if it is bursting, then it is small along the entire diameter, and secondly, it is small. Love her dearly
L-olga
Quote: Kara

Queen is soft, but it is not critical for her, because, firstly, it is round, so if it is bursting, then it is small along the entire diameter, and secondly, it is small. Love her dearly
Give pictures, they are masterpiece !!!!
And I suspect that it is not entirely black, because my portions are generally like car tires
Kara
Well, how will I do in it again, I'll post it
L-olga
In short, you made my day))) I'm sitting now on Ali I'm suffering.
I desperately wanted some new pavonies, but I'm afraid I'm afraid I'm afraid when the price will be announced to me
Kara
In general, alish pavoni (at least from this seller) are no worse than the original

If only he would start making sweets, I have already taken out the whole motssk for him
L-olga
Quote: Kara

In general, alish pavoni (at least from this seller) are no worse than the original

I wish he would start making sweets, I have already taken out the whole motssk for him
Well, do you have portioned alish pavoni? Soft?
Alishnye pavoni - cool termini)))))
Elena_Kamch
Kara, Irochka, I, in fact, went on business Several times made mousse with champagne from this recipe. It's delicious, everyone likes it. I pour it any biscuit (usually chocolate and voila!) Thank you for sharing!
Kara
Lenus, I'm so glad it came in handy for you !!
Elena_Kamch
Irish, can I try you?
After your numerous and vivid experiments, what recipe for mirror glaze did you choose? I did it only on cocoa, I want to try the colored one, but there are so many recipes and even if I'm so boy-boy ... The cake is in the freezer, my husband is already ..., then: girl_mad: And the cake is still there ...
Kara
Helen, to be honest, I don't like icing on cocoa

Most of all I love with pressing

Here she gave the recipe

Euro cakes and Euro desserts # 22

But she is one of the most dreary to prepare.
Try this one, it's very light

Blueberry cake in champagneDrunk cherry mousse cake
(Kara)


In it, you can take white instead of dark chocolate and add dye
Husky
Irin, can you tell me what role glucose syrup plays in the biscuit? In the course we were given the same recipe, slightly different proportions. When asked about glucose, they answered what is added for smoothness.
Today I baked this recipe according to your layout, only with frozen raspberries. The top of the biscuit turned out to be glossy, shiny. I don’t understand, is that meant by the word "smooth"?
I got such a biscuit

Blueberry cake in champagne Blueberry cake in champagne

Another question appeared. Can I store velor-covered mousse cake in the freezer? Not in the fridge, but in the freezer.
Kara
People, I cannot answer this question, I don’t know. For smoothness Maybe just why the biscuit inside the cake is smooth?
I think the goal is different, to allow the products in the biscuit to survive freezing and defrosting without compromising quality. Sugar during the preparation of glucose syrup "mutates" into dextrose and fructose. Namely, dextrose is added to desserts for the purposes described above.
So I don't think smoothness has anything to do with it.

But this is purely my reasoning, maybe our girls chemists will explain it from a scientific point of view

Quote: Husky
Can I store velor-covered mousse cake in the freezer?

I have never tried it, but again, purely theoretically, I see no obstacles, cocoa with chocolate perfectly tolerate freezing.Only now it will be necessary to defrost it in the refrigerator for at least 6 hours, otherwise the velor will crack 100% from the shock temperature drop
Husky
Ira, Thanks for the clarification. Today I'll try to cover it with velor and freeze it. I will watch. For the holidays, my son should drive up with a girl. She is a lover of mousse cakes. True, she already cooks them herself perfectly.
And about glucose in a biscuit, I'll ask in kindergarten. I think Lena can explain.
Arnella
Quote: Husky
what role does glucose syrup play in biscuit
I don't know about the biscuit, but if you add glucose syrup to the bread, the bread becomes fluffy and does not get stale for a very long time. Checked! Maybe here for these purposes? : girl-th: Although, why would a biscuit start to harden?

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers