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Truffle Cake (page 3)

glykoza
I did it several times. I took the recipe from Cooking from Michelle.

Truffle Cake
Freesia
Oksana, hello!
I have a question about the cream. I took Milenium black porous chocolate and 2 glasses of homemade cream, not very thick. Prepared as in the recipe, at night in the cold. In the morning I wanted to beat it, only I dipped the mixer into the cream, and it gathered in flakes, instantly. Please tell me where is my mistake? in Apple pie order? And it tastes like chocolate ice cream, used with biscuit
Anyutochka
artisanThank you very much for the recipe!

Comments:
1. The cream was prepared on the same day as the cakes (that is, she did not stand it all night). Chopped the chocolate into pieces, poured over 1 cup of warmed store cream, stirred until the chocolate dissolved, added another glass of cream and began to beat with a mixer. Whipped for a long time (longer than just cream) - 10 minutes in the fastest possible mode. There was a feeling that it would not beat up. After beating, the cream was a little thin (if you spread it on the cakes right away, it would spread). I put it in the cold for the whole time while cooking the cakes - 40-50 minutes. During this time, the cream thickened to the "standing" state of the spoon and lay perfectly on the soaked biscuits.
2. Cakes from the number of products specified in the recipe turned out to be 6 pieces. diameter 20 cm. Probably next time I will smear the cakes thinner on paper. But even so it turned out yummy
Only maaaalo
Truffle Cake
Lyalulya
Oksanchik, I was ordered here a truffle in the form of a unit, please tell me it is better to bake it in the form of a unit, or is it still rectangular and then cut?
artisan
It seems to me that it will not work exactly as a unit. It will be necessary to trim a little later. I would bake in two rectangles as I usually do. The first is a leg and a crossbar, and the second, a little one, for a spout ... although, you can bake the spout and draw it on paper. give allowances. collect the cake and then cut it according to the pattern.
Meri klarissa
Truffle Cake
Delicious cake!
Svetta
Girls, I made this cake to order. Everything is exactly according to the description, all the processes are in a tube, I haven't changed the products, I even have a tartar. But the ambush turned out to be with the cakes ... I did everything as described by Michelle, that is, I added the proteins the very last to a very dense mass. They intervened sooo badly, until everything was added and mixed, the heart poured more than once with blood ... She baked with a diameter of 22 cm and 6 cakes, weighed the dough on the scales. Baked for exactly 5 minutes. by timer. They were removed from the parchment perfectly hot, nothing stuck. BUT. The cakes were flat and slightly rubbery.
Soaked the cakes with syrup, added Rum flavoring instead of liquor. I smeared it with cream (cream super!), The cake stood in my refrigerator for 1.5 days. Then she decorated and gave it away.
So that's it. Before decorating, I cut the finished cake evenly around the edges. I tried it - the taste is unearthly !!! But the cakes, as I had a thickness of 3 mm, remained 3 mm. And they did not swell at all from the cream, although the cake stood for half a day without a refrigerator.
Judging by the delight of the customer, the cake turned out and was incredibly tasty!
And only then ... and only then did I read the comments of Oksana the Artisan in green, as she made the dough !!! That's where the dog fumbled for me !!! And I don't need to make 3 cakes and a bunch of snacks in one day !!!
Well, now I remember my mistakes and advise others - read the original source carefully !!!
Truffle Cake
Decorating is not my strong point, so don't judge strictly! Customers know my cakes taste and are already used to their appearance.
artisan
Quote: Meri Klarissa


Delicious cake!

Agree!!!

Quote: svetta

And I don't need to make 3 cakes and a bunch of snacks in one day !!!

oh, how familiar !!!!
At the expense of the intervention, you must first stir in a little protein well, then a little more.Then the dough becomes thinner and the proteins do not settle so much. And the cakes do not spill on me either

Svetta
Quote: Master

At the expense of the intervention, you must first stir in a little protein well, then a little more. Then the dough becomes thinner and the proteins do not settle so much. And the cakes do not spill on me either
Oksana, so I intervened a little, obviously in the end the squirrels were heavily planted.
I found a photo of cakes.
Truffle Cake
Next time I will add the last flour, at least half. I want fluffy cakes!
artisan
They will not be lush! And don't! They are as thin as pancakes, but soft!
Svetta
Quote: Master

They will not be lush! And don't! They are as thin as pancakes, but soft!
But after all, in the photo of everyone in the section you can see how plump the cakes are, and the height of the cake is not 5 cm, like mine ...
Irina1607
Oksana tell me which glass in ml did you use for the cream?
artisan
Quote: Irina1607

Oksana tell me which glass in ml did you use for the cream?

250 ml.
artisan
Quote: svetta

But after all, in the photo of everyone in the section you can see how plump the cakes are, and the height of the cake is not 5 cm, like mine ...

NO!! The cakes are not thick! and in the photo, it's an optical illusion! The cakes are thin !!!!
Irina1607
Or you can cover this cake with mastic. I have already planned to do it for the New Year, now I sit and think is it possible or not?
artisan
And don't hesitate! Can!
Irina1607
Another question is what fat content is needed? I have 21% and 33%, can they be mixed together or is it better to buy one fat content in addition?
artisan
Here I am not an advisor. I just started working with 30% cream, before I was only at home. Therefore, it is better for you to ask this question in the ambulance for the cream, there the girls, more experienced, will prompt. I, purely theoretically, think that it is possible.
Irina1607
Oksana I want to wish you a Happy New Year 2014 and say a BIG THANKS for the recipe for such a delicious cake. Here is my report
double portion of dough and cream
Truffle Cake
and cutter
Truffle Cake
at the request had to be repeated and done for 1 portion
Truffle Cake
cutter
Truffle Cake
artisan
Thank you!!! And for the congratulations and for the report !!!! Glad that everything worked out and liked it !!!
Plague
studying
artisan
Zhdems
vesennyaya
Good day! I came with gratitude! Thank you, artisan I for a delicious cake, baked us yesterday for our wedding anniversary.Truffle Cake
artisan
To your health! And happy family holiday! Glad it was sweetened with a truffle cake and that it worked out!
lavender38
artisan thanks for the delicious cake Truffle Cake
artisan
lavender38 , you are welcome!
Yanusya08
Girls, tell me, please, did someone add cherries to this cake? How is it matched?
Irina1607
Save the girls. Did and many times but completely flew out of my head what starch is needed for corn or potato?
Lubastik24
artisan Oksanochka, thanks! Very, very tasty cake !!! For the chokaholics! I only made a cream of 1.5 norms to make it juicier. It is generally similar to ice cream or chocolate soufflé - so tender and fluffy!
Truffle Cake

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