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Cake "Blueberries in champagne" (page 2)

gawala
Quote: ShuMakher
before christmas
Ah .. well, I'll screw it up later anyway .. So it's freezing ...
Kara
Quote: ShuMakher

Unsweetened and with lard?

And I will grease the top with horseradish and mustard
Elena_Kamch
Irochka, and how much gelatin in grams in champagne mousse? I don't see it in the recipe
Rada-dms
Quote: ShuMakher

There won't be enough deer ...

Quote: Kara

My zaaaika will be back from a business trip, I will make you two !! No, three !!!
Six! And everyone is different! I went to cook for sled dogs!
Helen
Kara, Irina, What a beauty!!!!!!!!!!! no words !!! golden hands !!!
Kara
Quote: Elena_Kamch

Irochka, and how much gelatin in grams in champagne mousse? I don't see it in the recipe
Helen, 7 grams. I do not know where the missing will try to fix it


Added on Friday 02 Dec 2016 10:02 AM

Quote: Rada-dms

Six! And everyone is different! I went to cook for sled dogs!
Olenka, at least 10 won't rust after me!
Olechka.s
Irishka, there are simply no words! Stunned !!! What a fine fellow you are !!! And close up, it's very velvety, and the shape of the cake is amazing. Very nice! Both an inventor and a beauty Looking at such a masterpiece, you already get pleasure. And some here are generally lucky, they can also try
Kara
Olenka, thanks! And you come
Irina F
My hands are already itching with impatience !!!! Khachukhachu !!!!
My nine-year-old son was very impressed with this form! And the way the velor lies on top)
He can't wait for mommy to prepare such a cake, though all in doubts - will he like the champagne case
Kara
I am sure she will like it! my, though not nine years old, but the first thing I did was pick out blueberry jelly with champagne and ate
Svetlenki
Irish, under you Kara, did the title appear in red or did I miss something? Has this started to happen long ago? Congratulations!
Kara
Svetik, but I don't know, maybe some innovations on the forum ...
Tumanchik
Just amazing !!!! How to sleep now? How to live now? at least lick a piece of paper from such a cake then
Irisha full flight to the land of goodies))))
lettohka ttt
Kara, Irochka the Magician !!! Such a Masterpiece cake !!!! And even though she is indifferent to the sweet, from the photo of the cake, and the form in wild Delight !!!
galchenoK
Good day. Your recipe is so similar to the cake recipe from Alex and Milana.
Kara
Quote: galchenoK

Good day. Your recipe is so similar to the cake recipe from Alex and Milana.

Galina, hello. This recipe from "Alex and Milan" is similar to the recipe from the booklet that came with the form
Fifanya
Irish, champagne jelly in the cake after freezing peeled off from the mousse and "let the juice". What do you think, what is the reason, help me figure it out? In gelatin? I have a sheet ewald
galchenoK
No complaints, you have done a lot of work, but this phrase inspired ...
Quote: Kara
After all, I understood that for SUCH shape the cake should be unusual, fantastic - to match itself. I figured it out, almost.
Kara
Quote: Fifanya

Irish, champagne jelly in the cake after freezing peeled off from the mousse and "let the juice". What do you think, what is the reason, help me figure it out? In gelatin? I have a sheet ewald

Anh, maybe in gelatin, or maybe in champagne. What did she take?


Added Sunday December 11, 2016 5:15 PM

Quote: galchenoK

No complaints, you have done a lot of work, but this phrase inspired ...

But this phrase of mine didn’t inspire you, or you haven’t read it up to this point?

Quote: Kara


And, lo and behold, along with the coveted form from the box, I took out a brochure with recipes on two pages. And one of them is sparkling wine jelly

Well, to completely dispel your doubts, below is the Milana recipe. Of course, the recipe for jelly with champagne is similar (although the ratio of ingredients is different), since it was taken just from the brochure by both me and Milana, about which I immediately wrote.For the rest, as they say, find 10 differences

For biscuit 15x15 cm
2 eggs
66 g sugar
66 g flour
1/4 tsp baking powder
a pinch of salt
40 g black currant
Raspberry confit 15x15 cm:
180 g raspberry puree
20 g sugar
10 g glucose
2 g pectin NH
Champagne jelly 15x15:
140 ml champagne
25 ml water
80 g sugar
6 g sheet gelatin
6 ml lemon juice
Champagne mousse:
170 ml champagne
90 ml cream 33% for heating
170 ml cream 33-35% for whipping
50 g yolk
45 g sugar
9 g cornstarch
40 g white chocolate
7 g sheet gelatin
zest of 1 tangerine
Original here 🔗

Fifanya
I took Moscato, and the gelatin is good, on it I make good mousses. I’m thinking, but if you take just white grape wine (I’m sure that it’s the norm) instead of champagne, it will somehow affect the taste. I don't like champagne jelly like champagne. Such a grape-wine taste
Kara
Anya, I haven't worked with sheet gelatin for a long time, but I just want to take Ewald and try it. What's his Blum? Etker has 220 like. Maria Selyanina taught me that you should always pay attention to this indicator, because for the same recipe for gelatin with different Blum, you need to take a different amount.
Here's another Luda Huska gave an excellent tablet on the use of gelatin in different compositions
Tyts

As for the wine, there was a recipe for white wine in the booklet. But I wanted a holiday. I am sure that if you replace champagne with wine, the taste will not change in any way.
Fifanya
I can't say anything about Blum yet, the package is outside the city in the house, but I came to the city to work with a cake under my arm. She began to cut and behold. I sin on champagne, fig knows what is actually mixed there. Gelatin does not like acidic environment. I will redo it with wine, I will say.
Irish, on the Internet I found that sheet 120 + blum, granular 180+
Kara
Well, maybe champagne, so I didn't risk it and took the proven Proseco right away
Fifanya
What gelatin did you have, Etker? Then it makes sense to add gelatin?
Kara
Yes, I have Etker
Kokoschka
Kara, it is so beautiful that I still look and see everything, but I still don’t fully understand ...
Kara
Lil, don't you understand, you and Irishka are going to see me too! I'll do it on purpose to try it. And then you won't stop yourself, you will sculpt and sculpt
Kokoschka
Kara, Ira with great pleasure !!!

What are some straight alien cakes .....
Kara
Lilechka, thanks! They are very light performed by Won Irishka IrinaF will confirm
Kara

Girls, I have great news for you !!

After a long correspondence with the seller with Ali (and I have already placed 4 or 5 orders with him) with detailed explanations of what and how I need, they still made forms that are BETTER in quality than a silicomart. I never thought I'd say that, but voila

Blueberry cake in champagne

Silikomart on the right, China on the left. I think it can be seen with the naked eye that the thickness of the silicone in the black Chinese is significantly greater. If you remember, I already wrote that it is very difficult to work with a cube, because the sides are moving apart and a metal frame is needed. So for the Chinese form, nothing extra is needed !!

Blueberry cake in champagne

You see, this second additional wall allows the inner one, the one that actually holds the cake, not to go anywhere.

Store address under the spoiler

Marusya
Kara, Irina, is it only about this form from this seller? Others don't? Worse than silikomart will be?
Kara
Maroussia, he has all the cool shapes, I used to order small ones (all kinds of balls / hearts). She corresponded and explained. This time I ordered very complex shapes, in fact the most capricious ones, below the link under the spoiler. All molds are of very good quality!






Marusya
Irina, Thank you! I just remember that somewhere you wrote that China is China. Take note
Olga
Kara, Irina, thanks for the links, the price is so humane. Can you buy these forms in one copy? Heart, for example. And then collect from two. I do not understand a little how it turns out to be voluminous.
Kara
Olga, I did not understand the question The form itself is voluminous. Of which two?
Svetlenki
Quote: Kara
After a long correspondence with the seller with Ali (and I have already placed 4 or 5 orders with him) with detailed explanations of what and how I need, they still made forms that are BETTER in quality than a silicomart.

Kara, Irish, I will tell my local pastry girlfriends and show this form just to see their facial expressions, when I explain whose merit is the release of these forms!

Thanks for the links!
Kara
Quote: Svetlenki
whose merit the release of these forms



I would still somehow convince him to produce polycarbonate forms

By the way, he writes me such messages

Blueberry cake in champagne

Arnella
Regarding Allie, lately I've been cracking myself: how long do you have to wait for their goods !!! : girl_cray: I'm tired of opening disputes. I went, Irinka, to your (i.e. Alliekspressovsky) store, to visit Tengu.
Lanochka007
Kara, took this splendor cake to your bookmarks! Thank you so much for the link to Ali
Aunt Besya
Irin, tell me please, do the cakes turn out small? I look there all forms no more than 17 cm? then how big a cake I want to buy at least one, but I just can't figure out the dimensions there, I just want the cake to be, and not a small piece
Kara
Elena, well, they are not that kind of malipuski, a full-fledged cake, we have enough for a family of three for 2-3 days. 17 cm - still not a cake
prona
IrinaIrochka no words, what a clever girl you are! Thank you for sharing your best practices and "silicone" places. Today I will persuade my husband to order. Otherwise, you can't save enough money for silikomart.
Quote: Aunt Besya
I just want the cake to be, and not a small piece
Elena, there will not be a big cake, but, for example, there are 9 portions in a cube, in circles 8-10. And if the company is large, then you can make two or use the second tier
A diamond is never the size of a cobblestone
Kara
Quote: prona
A diamond is never the size of a cobblestone

Gold words!
Aunt Besya
And you don't let it be stamped straight!
L-olga
Ira, if I understood correctly, are black uniforms of better quality than all the rest? Are they the ones to look at? Thank you
Kara
Ol, no, he now makes all his forms from good silicone.

About a month ago, he sent me a message that, based on my recommendations, they updated the entire product line. Last time I received a "Cube" from black silicone and "Heart" from white, the quality of the forms is identical

PS: Initially, they made replicas of Pavoni in black color (well, so that it was quite similar), now everything.
L-olga
Okay, so let's look at 2 sections, thanks, but have you tried brown ones? In some pictures they are brown, in others they are lilac ...
And who is there for individual design to contact? ))) otherwise these pavonies stand and stand ...




And by the way, do you have a pawony? How does it compare to them? Silikomart is all well, very soft
Kara
Quote: L-olga
By the way, do you have a pawony? How does it compare to them?

Pavoni (real) are of the same quality as silikomart
L-olga
Quote: Kara

Pavoni (real) are of the same quality as silikomart
Not really. By the way, silicomart is also different.
I have portioned silicomart - stones, pillows - soft, soft.
Pavoni for 1 liter is also soft. But the portioned ones, on the contrary, are tight. Generally super
Kara
I have a Pavoni Queen, which is no different in quality from silikomart. I can't say anything about the little ones, because I don't have them

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