Cake "Air Snickers"

[fish]

fish First, beat the whites without sugar, until they reach strong peaks, and only then gradually add sugar ... Literally a tablespoon at a time ... Try again! And everything will work out !!! If you beat with a mixer, it will take 10-12 minutes ... With a combine - 5-6 minutes.

Thank you! I will try again!

I've baked this cake 2 times already. The first time with the cream as in the recipe, it seemed a little dry.
The second time I made a cream from var. condensed milk with sour cream. It turned out soft, but the proteins do not crunch, they are soaked. Next time I will do it with butter cream, just increase its amount.
But in any case, delicious.

Have you tried regular, sour cream with sugar?

I think that sour cream with sugar will soak everything even more, and once in the meringue recipe, it should be like meringue, but this is just an ordinary soft cake.

No, it will not be like a meringue, this is not Kiev ... There will be protein, baked on top and soft like cream inside. It does not bake until dry. And with sour cream you get a SONG Try it.

Here I am with the report. Baked on the eighth of March. The cakes were baked on March 6 in the evening. On the seventh in the morning I collected the cake. But I realized that the cake needs to be collected 2 in advance in order to soak, as it becomes much tastier after 2 days. The cake was the first to fry a little, did not know how long to bake and at what temperature, and then I realized. and baked on convection, on the uppermost shelf at 160 degrees for 30 minutes. And one more thing: I took 1 glass of sugar into the dough, and not 1.5 glasses, so that it would not be very sweet, and it turned out fine.

Yes, exactly, everything is correct. The only thing, I would have baked without convection, my cake is baked at 160 without convection, 50 minutes. Have you taken a photo?

Girls and here is my Air Snigers

I also want to add: the cake is delicious but sooooo sweet, you need to change something with sugar here or cream

Surely! Here, how many times have they talked about it. Halve the sugar. For dough 0.5 cups and for proteins 2/3 cups I make ...

Yes, exactly, everything is correct. The only thing, I would have baked without convection, my cake is baked at 160 without convection, 50 minutes. Have you taken a photo?

For some reason, it was not possible to download it earlier. My cake, it's a pity, I didn't photograph the cut. Sorry for the quality of the photo.

I'm not sorry for the quality of the photo!
And what, it was impossible to photograph with an ancient mobile? Or close the camera on a good phone? Or take a picture from a distance - from the back room, or around the corner? Or a landscape or a dog. But, my God is culinary, why are the torments such ...
It's a masterpiece after all ..

[rnv76]

rnv76 The cake is wonderful! Thank you I have no doubt that you will bake it more than once! Just adjust the sugar.

Good evening.
Girls I have questions for you
I want to bake this cake I will make a round shape 26 cm I will bake it according to the recipe (full norm)
1. How many cakes should be obtained?
2. Is it necessary to bake it on convection? - I have an ordinary oven without convection

[Irina]

Irina, I bake four round cakes, the rest of the dough goes to crumb. A non-convection oven also gives excellent results. I do not advise making more than four cakes - it turns out that the cake is already quite tall. Good luck!

Lyudmila THANK YOU VERY MUCH for your answer

Girls want to clarify about sugar what exact amount (preferably in grams) you need to take so that it is not very cloying

[Irina1607]

Irina1607

I'm afraid I won't tell you in grams ... I measured it with an ordinary glass. Here, take a look at the link
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102475.0

[Irina1607]

Irina1607

I'm afraid I won't tell you in grams ... I measured it with an ordinary glass. Here, take a look at the link
https://Mcooker-enn.tomathouse.com/in...02475.0

Tatyana, how much sugar did you add with a glass and how did it taste sweet or not so sweet? And how many ml in a glass?

220 ml in a glass, if to the very brim. It turned out not very sweet, I do not like much sweet.

220 ml in a glass, if to the very brim. It turned out not very sweet, I do not like much sweet.

Tatyana, as I understand it, you put 1 such glass. I also want it not to be very sweet, since I will still smear with sour cream with condensed milk

I put half a glass on the dough and two-thirds of a glass on the proteins. Sugar was added to sour cream to taste.

I am now in the process of baking the cakes. For some reason, I baked the first cake, the squirrels settled down during the baking process: girl_cray1: although initially they were very "standing", I ate them on the cake. Now I'm baking cake number 2
Why can it be so

Maybe you interrupted them? I don’t even know ... You need to go to the Temka pastry shop to ask the girls around.

And we have this. Flower based on Irina Dolars. Colleague for the anniversary.
Leke has a bright memory. She is not there, but we still thank and remember.

[Leke]

Our family also loved the Air Snickers. Delicious!!! I have baked it 2 times already and next week I will bake my mom again for her anniversary (this cake is now her favorite) Thank you Leke for the recipe for this delicious cake. Bright memory to her.

Girls, there is no time to re-read Temka (I have 4 children), tell me: should this wonderful cake be insisted in the refrigerator or just like that?

let it stand at least a day outside the refrigerator. It's hot now, I think it's dangerous to keep outside the refrigerator for more than a day. In general, the longer it is infused, the tastier.

In the summer, I would still put it in the refrigerator, and in the winter it was always soaked on my window. It is also important what you will lubricate it with - condensed milk with butter, sour cream or whipped cream, so be guided by what will stand better outside the refrigerator.

I still have it in the refrigerator (or on the balcony) in winter. And even more so in the summer (and with 4 children), I would not keep it without a refrigerator at all. For a day, it will be remarkably soaked (or better, 2 days - well, that is, if with condensed milk).

Thank you girls tremendous !!!!

I smeared the cake with condensed milk, I was afraid to mess with sour cream in the summer

[leka]

leka
Thanks for the recipe! Awesome cake, tasty and big. It is very easy to prepare and the result is very pleasing

Hi girls! I went to the forum purely by chance, and I realized that I HERE FOR A LONG LONG: girl_love: You are so interesting !!! : girl_wink: I want to try to bake such a cake, but I don’t understand in which oven to cook it? I have a gas: at what temperature, and how much is the stove? I will bake a meringue for the first time, please advise PLIZZZZ !!! Thank you

160 degrees, oven for about 50 minutes. I focus on my oven - the squirrels should be slightly baked on the tops, that is, become beige.

I keep forgetting to run into Temka. I made this cake again, and added a couple of spoons of cocoa to the dough. It turned out very tasty and beautiful in the context

160 degrees, oven for about 50 minutes. I focus on my oven - the squirrels should be slightly baked on the tops, that is, become beige.

Thank you very much. Yesterday I baked 2 cakes (the third one is finished today, I started late), the first cake turned out to be too small (I beat the whites badly), and the second one is BEAUTIFUL !!!! Today I'll finish the third one and spread it with cream.

Girls, do not you know by chance how many kg is obtained according to this recipe ??

Girls, I have re-read the whole Temka again, in search of a solution to the sweetness issue! some girls write about 2/3 cups of sugar for proteins, but according to the recipe 2, after all, is it not enough sugar for meringues? The cake is delicious, but very sweet, I make it with caramel from Creme brulee, I remove sugar from the cream altogether, the caramel sauce compensates well, and all the same - it's sooooo sweet

[olesya555]

olesya555 Olesya, I wrote this about 2/3 glasses of sugar - this is quite normal, I have already established it empirically, and two glasses - yes, too sweet.

Girls, good evening, what kind of cream is still suitable here and what proportions are needed, but how do you think Tafita-2 will fit here?

Girls, I want to make this cake in NG.
We must do it early (then there simply won't be time). Therefore, the question is, is it possible to bake the cakes in advance and grease them later, or is it better to bake and immediately grease them and let it insist ??? I want to do it on the 28th or 29th.

[metel_007]

metel_007
Olya! This cake tastes best on the second and even the third day, so feel free to bake and grease on the 29th. It is not necessary to bake the cakes in advance, there is also protein.

wave
Tanya, if I knew what Tafita-2 is, I make a regular sour cream, sprinkle each cake with nuts. Whole pan cake. Sour cream takes a lot, three bags of 400 g each.

As for me, Tafitta-2 will not work, it will be too sweet

[metel_007]

metel_007
Olya! This cake tastes best on the second and even the third day, so feel free to bake and grease on the 29th. It is not necessary to bake the cakes in advance, there is also protein.

wave
Tanya, if I knew what Tafita-2 is, I make a regular sour cream, sprinkle each cake with nuts. Whole pan cake. Sour cream takes a lot, three bags of 400 g each.

Tanya then tell me which cream is better (I mean tastier) with sour cream or condensed milk?

[Lekochkin]

Tanya then tell me which cream is better (I mean tastier) with sour cream or condensed milk?

Olya!
can I also say for the cream. I did Lekochkin option, as in the recipe - condensed milk with butter - a very rich tasty sweet taste, I think it will be podietic and easier with sour cream (if such a shit is applied to this cake). I also thought about cream with sour cream. I wanted to do everything. Maybe I'll get myself together too.

[IRR]

IRR, the fact is that I do not like sweets at all and I even really like cream with sour cream, I just don't know if it is appropriate in this particular cake. And if I do it with condensed milk, then I will simply reduce the amount of sugar.

Ol, as for me - sour cream is the thing, not as cloying as condensed milk. I don’t eat condensed milk at all, especially boiled one.

[BlackHairedGirl]

Ol, as for me - sour cream is the thing, not as cloying as condensed milk. I don’t eat condensed milk at all, especially boiled one.

BlackHairedGirl , Thank you.

Tan, Ol, girls of the Union of Right Forces, now I will definitely bake in NG holidays

shl. that's how it happens, right? there are no people, but they live in memory through good recipes

Ir, and I also remember every time, the kingdom of heaven to her ... and I have already baked the cake countless times and again they order mine. It is light and not cloying, just what you need.