Bakeries, how was it baked?

[baked the pie immediately with the filling in the usual form with a flat bottom]

Today I have implemented one of my old ideas for baking a pie. I am not aware of anyone doing this.
And here is the cake - a mystery.



I must say right away that baked the pie immediately with the filling in the usual form with a flat bottom, but I got bumpers.

I'm sure the hive mind will figure it out. And then I will post a phased photo of the preparation of the pie. This is a profile question, almost all experienced bakers. So how did I do it?

[Creamy]

Creamy, here the problem is more likely not for bakers, but for connoisseurs of scribbling and similar properties of disciplines, to which I do not belong in any way. I thought that such a thing could be obtained if the fruits laid out on the center of the usual form were covered with a low bowl with vertical walls, for example, and the biscuit dough was poured on top. Turn over after baking.
Although no, this bowl will not be removed later. Unless you shake out the filling, remove this bowl and put the fruit back in the groove.
A "bowl" can be, for example, a herring tin ...

[Creamy]

Creamy, put a ring on the inside of one form and put fruit in the smaller one, and dough (shortbread?) in the larger one?
A ring was pulled out of the finished cake and turned over.

but I got bumpers.

I did not understand this moment.
Are the wavy sides not from the shape?
If the ring was low, then, perhaps, the surprise cake, on the reverse side, is all covered with dough. Then the ring was removed through the bottom.

[Anna1957]

Anna1957, Annayes, that's right, at the bottom of the large mold was placed a small filled mold.









In fact, the side is beautiful, but clearly large. It is necessary for an elegant thin rim to take a bowl for the filling of a larger diameter. Well, for beauty, you can pour agar. I have long wanted to try this method, so I did it.

Cool !!!!

Well, for beauty, you can pour agar

You can use gelling or, like on cakes, the fruit is polished - with icing.

[Creamy]

Creamy, no, I didn't really catch up. I assumed that the fruit would lie on the bottom of a large mold, covered with a bowl. And you have - on the contrary, the bottom of the bowl is on the bottom of the mold, there is no dough under the bottom of the bowl, there is a hole from which this bowl is picked out. Then the dough should not be liquid, so as not to leak under the bottom of the bowl.
I once again
Such a form for a jellied pie with a diameter of 20 cm will be brought to me from Germany soon. For a lot of money))) Because we have 26cm, but I haven't found the average size (20) anywhere.
I also tried to farm, but not very successfully))

And in the factory form it looks like this

But this is the standard large mold in which I bake regular cakes for others. And for myself, I need a smaller size. I also have small portions, but I could not find the middle one.

And what kind of dough do you need and what kind of filling so as not to get wet?

This method is rather interesting for assembling cakes, cheesecakes. You can bake a biscuit ring. and in this already baked biscuit ring, place alternating layers of different cakes, different creams, fillings. A cake with a similar outer biscuit shell - armor does not require leveling and long-term stabilization.

And what kind of dough do you need and what kind of filling so as not to get wet?

I experimented with regular biscuit dough. Filling apples with frozen black currants. My filling turned out to be too juicy. I also called my pie whitewash pie, only with berry filling.

[Creamy]

Creamy, and if the dough does not flow under the bowl, you can try my version of baking without the filling (with an inverted bowl), then pick this bowl out of the inverted product - and then fill the resulting groove. Only the height of the bowl should be less than the height of the sides of the form, so that the bottom of the resulting recess has sufficient thickness. But where to get such a "bowl" ?? Some kind of frying pan without a handle, perhaps a pancake, its sides are low.

[Anna1957]

Anna1957, Anna, yes, so you can get an exclusive shape for your needs. I had the lid of a large Ceylon tea can.

a lid from a large Ceylon tea tin.

Look, I felt that there was something exclusive

But where to get such a "bowl" ?? Some kind of frying pan without a handle, perhaps a pancake, its sides are low.

You can take a silicone mold with small sides

This method is rather interesting for assembling cakes, cheesecakes.

I made a mousse cake in a similar way. I needed a notch in the top layer and I inserted a small mold into the main mold, froze and poured the mousse.

You can take a silicone mold with small sides

Good idea too

But where am I all leading then. I really want to have such a mold for a shape-shifter pie with two molds at once, one into the other. It would be so convenient. Put any filling in the central part with sides, pour the dough on top. Bake and turn over. And immediately ready-made beautiful pie with a border - a side and filling. And so that there was at once the entire size range - by 20 cm, 24 cm and 28 cm. For different, so to speak, companies.

[Alevtina]

Alevtina, but to me, on the contrary, it seems more convenient to put fruit on an already baked cake. I often twist roses from apple slices - they are quite sensitive to deformation, it is better not to turn them over)). But, of course, it's better when there are different options. And different sizes - that's for sure.

I really want to have such a mold for a shape-shifter pie with two molds at once, one into the other. It would be so convenient.

Therefore, I thought that there was only a ring, and not a form with a bottom, which gives a small difference in heights, the very "side". To prevent the fruit from leaking into the dough, the ring can be covered with a layered baking sleeve (I recently tested it (the sleeve) on a lemon inverted pie, the film does not stick to either caramel or lemons and can be easily removed), and the diameter of the ring can be changed every time , depending on the amount of filling.

and the diameter of the ring can be changed every time, depending on the amount of filling.

This is what I really like!

This is what I really like!

It remains to figure out what to make it from and develop a system for changing the diameter.
Well, do not buy this trifle, having such abilities!

Instead of the inner shape, you can simply install a confectionery ring - without a bottom and the height can be small, as for a tart 2-3-4 cm

[NatalyTeo]

NatalyTeo, and a ring without a bottom, installed inside the mold, what gives?

[Creamy]

Creamy, there is no limit to perfection!!!!

Alevtina, this is Masterpiece !!! Thanks for the idea!!!

[Tatyana]

Tatyana, inner edges are even

[Natalia]

Natalia, understandably. We are talking a little about different things. Then I make the filling, so I didn't immediately realize how you do it.

Continuation of a story. Played with a bowl, inserting it empty, on the contrary. Here's what happened.







This is how it is possible to bake a blank for a jellied pie in the usual form. Just do not forget to grease the inner additional bowl with butter and sprinkle with breadcrumbs, then this bowl will easily move away from the biscuit blank. The photo shows that I just forgot to grease and sprinkle the bowl, so I took out the bowl with some effort.

Continuation of a story. Played with a bowl, inserting it empty, on the contrary.Here's what happened.

Class !!!
Thank you for your research)) I am sleeping and I see a jellied pie to make.

Finally a handsome man turned out And the fruits can be laid more beautifully in this version (than when they are then turned over).
I am pleased that my initially wrong guess led to such a wonderful result in the hands of the master

[Anna1957]

Anna1957, Anna, yes, with this method, you can make the fruit styling beautiful, and therefore the cake itself becomes spectacular. Everything becomes simple. I baked the workpiece, cooled it, sealed it, froze it. At the right time he took it out, decorated it with fruit and filled it with gelatin or agar.

[Alevtina]

Alevtina, about the fill. No matter how I tried, it is possible to make the filling beautifully and with high quality only with store-bought "Cake Jelly". Previously bought by Dr. Etker, then it suddenly disappeared. I now have a Haas. There in the composition of carrageenan - apparently, he gives such a result.

[Ala]

Ala, well, you, as always ... Well done! : girl_claping: no one doubted that you with your ingenuity would come up with something !! Lyubasha told me how to glaze any fruit quickly, I even did: oops: I will find, I will write! And if the ring, as for confit, is tightened from below with a film?!
I'm going outside the frame now .. Can you think of something for me? Look in my temka ... please
Natasha, my skier, are you drawn to sweets? And the cake (not to call it otherwise) is good !!

[Ol,]

skier, are you drawn to sweets?

Ol, how could you think of me like that ?! Well, my household ... and they have such a sweet tooth ... and they seduce me, but I do not give in ... I

[Natasha]

Natasha, where are you !?