Truffle Cake

[Gerda1]

Gerda1, maybe this is not correct, but I think that a glass is 250 ml.

By the way ... what if you add butter to this cream? fatten them up like Cuini's soft cream?

well, I also counted as 250,
I bought normal cream today, but it turned out to be sweet Well, nothing, it seems delicious with chocolate ...
I will experiment today
And those coffee creams will go gorgeous

I am a master! You were my cake guru before, but after THIS cream .. I gave my husband a spoon to lick on my head - and it started! First he came running with a piece of loaf, then one more time, and then spat and came running just with a Big Spoon! He's not very cakes,: nea: but loves cream. In general, I barely fought back! This is for you

I am a master! You were my cake guru before

🔗 🔗 🔗

Wow!!! I am very glad that I liked the cream
But what about the cakes? What is the impression of the whole cake ??? For me it is one of the most beloved and "expensive" to taste.

I baked my sister for the anniversary - there was not a crumb left, I made a double portion! But the fact that it is quite expensive is for sure! It cost me a lot with all the decor!

No, well, these mice ....

[I am a mistress!]

I am a mistress! I'm here with you with an idea about your brand cream - can I? We ordered a cake for tomorrow, I always have some homemade cream in my store (Well, or almost always - our local cows are all going on maternity leave and it became more problematic to buy cream) But I forgot about chocolate. It's a bummer to go to the store and I replaced the dark chocolate with the usual tiled icing - 2 bars for 0.5 liters of cream. As you taught, I heated a glass of cream somewhere, dissolved my "chocolate" in it and added a packet of instant chocolate for flavor, cooled the whole thing on the balcony and whipped it with the rest of the cream - it turned out no worse, but significantly cheaper. 0.5 l. cream - 22 UAH, shock glaze 10 UAH for 2 pieces plus a bag of instant "hot chocolate" 1.5 UAH. To order - the most it!

0.5 l. cream - 22 UAH, shock glaze 10 UAH for 2 pieces plus a bag of instant "hot chocolate" 1.5 UAH. To order - the most it!

How much is a bag in grams?

[I am a mistress!]

I am a mistress! I'm here with you with an idea about your brand cream - can I?

To order - the most it!

You can ... Thank you for the idea, I'm sure it will be useful to someone! But I have one thing ... I do people the same way as for myself. I use decorative elements from this glaze, but I love it in cream precisely because of the chocolate, and if I replace it .... I will know ?! Not correct, I know, but I can't help it

Sorry, I didn't write, in a 25 g bag - a regular portioned bag of hot chocolate. I,: first_move: I didn’t mean to offend anyone about cheating and replacing real chocolate with confectionery icing - after all, I include the cost of products in the price of the cake. There are people who agree to pay money for real chocolate, they are not particularly worried about the price, if only it turns out delicious, but there are those who ask for something cheaper. traded to the last penny - such clients and no one ...

Sorry, I didn't write, in a 25 g bag - a regular portioned bag of hot chocolate. I,: first_move: I didn’t mean to offend anyone about cheating and replacing real chocolate with confectionery icing - after all, I include the cost of products in the price of the cake. There are people who agree to pay money for real chocolate, they are not particularly worried about the price, if only it turns out delicious, but there are those who ask for something cheaper. bargaining to the last penny - there would be such clients and no one ... And tomorrow the cake is also not for the most generous clients

What are you !!! What a thought! What insults !!!! All options are needed here, because there are so many of us, and there are also many situations! Not at all offended! Trust me! I just expressed my opinion.I continue to develop a set of my own rules of work. One of them, either I do as I like, what I am sure of, or I do not do it. In this sense, I decided without compromise. This does not mean at all that one fine moment, I will not try your version and I will like it, and then the second version of Truffle-cheap will appear in the album of cake compositions. But not yet. Thanks again for the option.

Oh, it's good that you are not offended! This is for you. You're my favorite cake maker!

Do not rain!

And for the master ... thanks, of course, but rather an apprentice

[artisan]

artisan, well, do not be poor, please, if you look at your cakes, you will be stunned,: nyam: you have golden handles. And I again with a otchetik - I made your signature cream yesterday, but only with white chocolate (I found only porous) and homemade sour cream. It was not possible to get the cream, so it turned out a little liquid at first,: girl_cray: added a thickener and sent it to the refrigerator overnight. She sculpted roses in the morning!

Here is the report

She sculpted roses in the morning!

What is this? Was the thickener superfluous yet?
Well, you're straight vaasche, experimenter-experimenters!

Thanks for the report and for the heart!

Yes, I don't even know - with dark chocolate it turned out a little thinner, even with cream and without a thickener - just for the layer, but the decorations will not work. Maybe it is white chocolate that gives such an effect? Thanks for the compliment!

I tried it too. Delicious, mega chocolate. but tearing cakes from paper is not for the faint of heart. Thanks for the recipe.

[Scarlett]

Scarlett, I tell you a secret, the point is not that the chocolate is white, but that the chocolate porous, dark porous chocolate will give the same effect! It's just that there are emulsifiers and so on ... I noticed this trick for a long time

[kleskox35]

kleskox35! Thank you very much - a valuable observation! : hi: I would never have thought of it! I take regular dark chocolate, but white is rarely simple ... By the way, I confess that my clients for some reason prefer chocolate cream not with real chocolate, but with icing and a packet of "Hot Chocolate" Probably, we are all already so accustomed to different chemical things that we no longer perceive natural products. (The main thing is that the tail does not grow!)

(The main thing is that the tail does not grow!)

Or maybe you like him very much

I have never tasted this chocolate from a bag, I guess.

I tried it too. Delicious, mega chocolate. but tearing cakes from paper is not for the faint of heart. Thanks for the recipe.

Oh, how strange. I bake on ordinary writing paper, take it off as soon as I removed the cakes from the oven. If the cake is too dry, then yes, then it is more difficult to do this. And when it's soft, I turn the paper with the cake over, paper to the top and remove the paper, then return the cake to the same paper again to cool it down.

Warm is generally unrealistic - it immediately firmly adheres to the surface. I tried to turn it over on paper and on a silicone mat and on a wet towel. Only when it cools down then it is still possible. Maybe I'm not taking care of them?

Exactly, you don't bother! This is the biggest difficulty, baking, but not baking.

I will note that the technological preparation of this cake did not please me at all. She cut the cakes with a knife, they turned out to be very thin, and when separated from the parchment, they were also full of holes in places. Ultimately, this was not visible, but I know my "sides".
I didn’t figure it out with the cream. I had a thick, homemade cream, chocolate, as it is written - Black Crown. Probably my mistake was that the cream had to be initially diluted with milk, because after all the procedures - bringing to an almost boil, mixing with chocolate, standing in the refrigerator overnight, the chocolate-cream mixture was cola, the whisk did not turn. I poured cold milk there, 50 grams, the whisk still twisted, but naturally, the mass was cut. Remembering the instructions of the elders, I warmed it up a bit, the cream whipped, became homogeneous, and subsequently froze. But.When the cake was already cut, the cream quickly enough turned into a warm mess, although it was kept in the cold until the last.
In short, tasty, but these troubles with cakes and cream ... probably hands still need to be changed
Shl. The syrup seemed to me not enough, but the cream remained, though later it went into decoration. And it's a little expensive to order, nevertheless, I did a test for my husband for others, pictures, to my great regret, no
Suffered a fat shpasib !!!

I was worn out with cakes, the cream did not come out, but she bears a thank you

Actually, I wrote !!!!!

(I did it with my fatty sour cream. I heated one glass, but not to a boil. I added broken chocolate to it, stirred it so that it would melt. I added a second glass of sour cream and began to whisk. My sour cream is thick and fatty, usually only whisk into it, and immediately butter.And then, due to the fact that it was all warm, I calmly and for a long time whipped until my cream ceased to be a liquid chocolate substance, and began to thicken right under the corollas)

So what??? Who is your enemy ???
With cakes - yes, you have to get used to, and guess the thickness, and bake without overdrying. It's a matter of skill!
Expensive, I agree. But sometimes for yourself loved

Live and learn ... But I'm not claiming the title of Super Confectioner of the Year ... yet

You are with a super duper, as you like, but I hope you will try to do it again?

Oksana, I will not be me if I give up and bring it to the desired perfection!

Maybe I can't see, poke me pliz, what kind of fat should I take for the cream? Is 35% okay?

Juliash, cream should be for whipping (30-35%)

The question is still ripe, do you replace the tartar or bake without it?

I pretend that it is not in the recipe

Just don't swear! I have a question again. I baked it, already smeared it, it's worth it. The cakes are thick .... well, mm 3 is probably normal? On the reports, everyone has pussies, and also, it seemed to me, they are a little rubbery. I feel it didn't work out for me

That's right, they are like pancakes, thin! But at the expense of rubber, here I don't even know ... Did you soak them? I will wait with a sinking heart for a test. It is better to eat it not from the refrigerator, so that the shrimp heats up.

I sit, savoring Truth from the refrigerator, but very tasty, just a real truffle. It's a pity you can't add alcohol, then there would be a bomb at all! And the biscuits were nourished and increased slightly in thickness. I decided, I will make my MEGA-cake Oksana out of it,

and I will root for you! (do you see how tight it is from the fridge ??? But leave it in the kitchen and try later)

I want to report on this cake. The cake completely matched my order, it was dense, obedient, did not require any reinforcement. Thanks again!!! And the cake itself can be viewed here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144257.1520

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[Juliash]

Juliash, I am delighted!!!!! The work is gorgeous !!!!! Good girl !! I was very worried. And then you will advise like this ... what if it does not work ?! Oh, how good it all worked out! Tell me, how many servings did you make? And what layers did you bake? That's how much you had to bake them !!!! Heroine! Hope you get the reward you deserve!

She baked 15 portions, 3 sizes, the largest 22x32. The highest part is 25 cm, did not strengthen it, stood rooted to the spot, tolerated the transportation perfectly. The restaurateurs were shocked, nice, but I got the well-deserved thanks again !!!!

Baked 15 servings

Clever, and more!

Oksanochka. The cake is delicious !! The most real chocolate chocolate !! And just a bunch of questions. The first time I did it with Prostokvashino cream, drinking, 20%. Probably not such are needed there. I beat them, I beat them, well, not a hint of thickening. Then I gave it gelatin. I missed. It turned out delicious. But still the question with cream is open? What's wrong?
The second time I did it with homemade sour cream.Everything thickened as it should, BUT the taste was sour, and then I noticed that there was no sugar in the cream ... The cream was sweet. Do I need to give sugar to homemade sour cream ???
Chocolate for the first time took the Black Crown, and the second time - Roshen BRUT.

[Altsena]

Altsena, I only do with homemade sour cream. Oh, No. Again I am not expressing myself correctly. With homemade cream. Store-bought, 20% is sooo liquid! But your homemade sour cream, apparently, is what we call smooth. (it is collected on sour milk, so it is sour) For this cake, I take homemade cream, they are also separator sour cream. (they are extracted from fresh milk, so there should not be acid there and they taste sweet.) You don't need to add sugar, chocolate gives sweetness

This is our TOP with fresh, settled milk ??? Oh, I won't have time to collect it so much today !! And in the evening you have to smear the cakes already! And 20% cream is the maximum in our stores. Well, I will add gelatin to 20% cream! It tasted better to me.

NOT!!! No gelatin needed! Try, on a small portion, add butter, butter, to increase the fat content.

Divine cake! Thank you, Artisan!
I didn't have time to take a picture - they dared very quickly ...

[Penelopa]

Penelopa, I am very happy!!!

Can I do with truffle such a fraud ???:
On Thursday late in the evening, make it in the freezer ..... On Friday morning at 4 o'clock, transport it in our heat, (but in a box with cold accumulators), and then put it back in the freezer and eat it on Sunday ???
Will we be alive after this?