Cake "Air Snickers"

[LEKE]

Girls, I'm with you. A LEKE everlasting memory

I join the lovers of this cake! I really like sour cream (or cream) + boiled condensed milk in cream

Thank you, girls for the advice, I will try the recipe today, with sour cream I'm afraid that the proteins will get wet! I will definitely write what happened!

[leka]

Thank you girls for the advice, I will try the recipe today, with sour cream I'm afraid that the proteins will get wet! I will definitely write what happened!

do not worry, now I am re-reading the topic, many have already done this, and leka including - on the contrary, the more it stays and is saturated, the

Of course, if you need a crunchy meringue, then sour cream is not the option.

The squirrels just won't get wet, all the moisture will go into the cakes and there will be such a numb !!! - precisely airy, hence the name. And proteins become like marshmallows in consistency.

Girls, an ambulance is urgently needed, what should be the proteins (like meringues with peaks or just a lush mass)? Thanks for the advice on the cream !!!!!!!!

with peaks must be
we pull them with a spoon, there seems to be a photo on the first page?

Damn, my nightmare is not peaks, what to do, maybe add sugar or all over again

[Volnushka]

damn, my nightmare is not peaks, what to do, can add sugar or all over again

Do not worry, Volnushka, I didn't have peaks for the first time either
but I still spread the mass on the dough and baked it, yes, not magnificently, but it did not affect the taste,
believe me

Tanyusha. don't worry, everything will work out! If you beat with a mixer, then for peaks you need to beat for 10-12 minutes. Just keep whisking.

[I am]

I understand now I am kotraya says that after the next cake she wants beer and roach. I am sucked to hell. It's good that NG current once a year miss herring now

[I am]

I understand now I am who says that after the next cake she wants beer and roach

Tyuyuyu ... I just want to ... but I almost always after a sweet (cake, sweets) seize something selenium-spicy. But mostly fish.

girls, thank you all for your support, the squirrels did not whip, made a new portion, only beat 2 squirrels each, everything worked out great: girl_skakalka: didn't you need to smear the top layer with cream? I didn't smear it, it's a handsome man, we'll try it at night, unsubscribe (I made the cream according to the recipe)!

waiting for a photo! : friends: yes, the top layer does not need to be smeared, only the glaze pattern

Tyuyuyu ... I just want to ... but I almost always after a sweet (cake, sweets) seize something selenium-spicy. But mostly fish.

Sister!!!!

Yesterday dad had a birthday - an anniversary. I baked this cake for him. Relatives are delighted. let's ask what it is called and how it is prepared. I asked you to remember the name because it is important. "Lekin cake" I call it. The people agreed that this is a very good name for such a delicious cake. Bright memory to you, Lenochka.

Blessed memory of Lena!
I baked this cake for the first time and it turned out great! I baked it in advance, on December 30, to soak the cake. I didn't leave the recipe, I wanted to try it in the original. Perhaps in the next. since I will make the cream less oily. I will replace some of the oil with sour cream.
I liked the cake very much, it turned out really airy and tasty.

[BlackHairedGirl)]

And me with the leftovers

baked with sour cream, for me, and my more first option is the original. They said that the cake should be sweet, that it is cake. And the structure - almost all of the sour cream was absorbed, although I put a fix on it, I put a little more cranberries to emphasize the sweetness. (although the sugar is reduced as BlackHairedGirl), still remained sweet enough, good.

Bright memory Lekochka,she was very kind and generous.


it seemed that with sour cream, it looks more like a shortbread cake, but also very tasty. And with condensed milk and butter, the taste is richer. But this may be my own troubles. And with condensed milk, you still feel the meringue-proteins - not so they dissolve in it, as in sour cream. Even this can be seen in Lekin's photo of the recipe.

And vapsche, kaneshn, an energetic bomb, but once a year mona)))))))))

What time there, I plan it for at least Christmas at least ... And then mine ate, and I'm in flight (that is, at the post)))
Yir, you should try with cranberries, good idea

I cooked according to the original recipe, but decided to add frozen cherries to add sourness. The cake is super!

[IRR]

IRR, well, of course, with boiled condensed milk - it's the most delicious cream (at the genetic level)
I wanted to add a little sour cream to the cream, but I was afraid to spoil it, maybe in the next. time....
And it's beautiful with cranberries!

and with cherries it is a thought. I really want something in him, so that with sourness. Even though I reduce the sugar, it's still very sweet for me. something with age saffsem taste changes

And I made this cake for the New Year! For some reason, I had the first day, but I did it on December 30, the smell of eggs was present, I was terribly upset, but on the second day everything went away, maybe it was the smell of boiled condensed milk? The cream was made - homemade cream with var. condensed milk. Everyone liked the cake
thanks to the untimely departed Leka.

Lub, I think it's not condensed milk, but the meringue smelled. I had such an egg-like smell just when the meringue was baked in the oven. it should be dried at low temperatures. I had somewhere around 160-170 degrees, and I think it began to bake instead of drying. but after the cakes had cooled down, the smell was gone.

Svetochka, that's right, my oven is designed as if for 150g, but for some reason it began to go out and I baked somewhere around 160-170g. This, of course, is torment - the cakes are burning, and I did not notice the smell when the cakes were baked, but then ... And after a day, I don’t know what happened, but the smell was gone.

I want to try this cake for Christmas too! read all the reviews and was worried. I have an oven without convection, 150 * is hard to set up, it can go out. weak gas supply in winter, one hope, now there is no frost. But I decided to take a chance anyway! for a start, I want to try the basic recipe, but add cranberries or frozen cherries to the cream.
how do you say, bake early tomorrow? or is it better to start with 5 numbers?

I also want to try it for Christmas. I plan tomorrow, 4.01. in the evening.

[Nelya]

I want to try this cake for Christmas too! read all the reviews and was worried. I have an oven without convection, 150 * is hard to set up, it can go out. weak gas supply in winter, one hope, now there is no frost. But I decided to take a chance anyway! for a start, I want to try the basic recipe, but add cranberries or frozen cherries to the cream.
how do you say, bake early tomorrow? or is it better to start with 5 numbers?

Nelya, and conversion is not required. Bake on below average gas. I would advise to bake either tomorrow evening or in the morning of the 5th.
The cake is good - today is the 3rd, and I still have his pussies left for one tea party for the whole family.
Sweet and nourishing, so a lot is not eaten.

I want to try this cake for Christmas too! read all the reviews and was worried. I have an oven without convection, 150 * is hard to set up, it can go out. weak gas supply in winter, one hope, now there is no frost. But I decided to take a chance anyway! for a start, I want to try the basic recipe, but add cranberries or frozen cherries to the cream.
how do you say, bake early tomorrow? or is it better to start with 5 numbers?

I don’t remember which branch was advised, there was something like this: if the temperature is high (160, for example), bake with the oven door ajar. just insert a matchbox between the door and the wall of the stove, then some of the heat will go out by itself.and you will warm yourself at the same time, and the bezeshki will dry, not bake.

So, be careful with the matchbox! it will ignite. They talked about the handle of a spoon.

Well, I don’t know why he would ignite at such low temperatures, but if we’re really weird, you can wrap it up with a falga. it just seems to me that the boxes are more convenient than the spoon.

just insert a matchbox between the door and the plate wall,

I think that's the width of the speeches. the box will be a bit too much. You will surely be warming up, but baking (drying) the meringue will be long.
I insert a sushi stick. It is both long (you can see it well) and the thickness is normal enough to dry the bezels.

I'm with a photo report. The cake is delicious, very very wet, I make it with caramel cream-brute and fried hazelnuts, I roll the dough thinly, it turns out up to 10 cakes



Thanks for the recipe and for sharing experience in Temka

I misunderstood about 10 cakes. how much are they in diameter?

in diameter 26

Thank you all for your advice! I read it behind the half-open oven door and forgot. thank you for reminding. I'll start baking cakes today. already prepared a sushi stick.
I wanted to answer yesterday ... I could not ... I followed the link on page 11 ... I read a lot for the night ... I looked at the photo of her cakes and flowers, I was upset, then I could not sleep at midnight.
Yes, this is how it happens, there was a man ... and he is not there, but what a memory of him remains! I came to the forum later, and did not meet with her here ... but it seems we crossed paths on another forum (I had seen a photo of the kitchen before). I felt so sorry that I could not restrain myself.
and you girls are so great! such support was provided to her))) and she, thanks to you as well, held on to the last ...
THE KINGDOM TO HER HEAVENLY, AND THE EARTH TO DOWN ...
sorry that this topic ... but I don’t want to go to the TU ... I see a reminder for many more ...

Thank you all for your advice! I read it behind the half-open oven door and forgot. thank you for reminding. I'll start baking cakes today. already prepared a sushi stick.
I wanted to answer yesterday ... I could not ... I followed the link on page 11 ... I read a lot for the night ... I looked at the photo of her cakes and flowers, I was upset, then I could not sleep at midnight.
Yes, this is how it happens, there was a man ... and he is not there, but what a memory of him remains! I came to the forum later, and did not meet with her here ... but it seems we crossed paths on another forum (I had seen a photo of the kitchen before). I felt so sorry that I could not restrain myself.
and you girls are so great! such support was provided to her))) and she, thanks to you as well, held on to the last ...
THE KINGDOM TO HER HEAVENLY, AND THE EARTH TO DOWN ...
sorry that this topic ... but I don’t want to go to the TU ... I see a reminder for many more ...

I also followed that link, re-read the whole topic, for several days all this does not go out of my head, I told everyone at home, I just don't believe that there was a man, he wrote here until the last day, and he is gone ...

[Olesya!]

I'm with a photo report.

Olesya! napoleon

[Olesya!]

Olesya! napoleon

here I am about that. I swear I don't understand how it happened

I always do it this way, I haven't even tried it with 4 cakes, because I like it in advance. Vkuuuuuuusno!

here the girl sent a piece of it



but it was so

I have not written yet in this thread, I am correcting.
I have been making this cake almost from the beginning of its appearance here on the forum, author Leka, blessed memory of her. But I saw it in another place, from there and this recipe in its original form.
I did it right away, only taking into account the author's recommendations that the cake turns out to be big. Made half of the serving. And since I am pathologically lazy, I simplified the process to the maximum. Hope everything is clear.




Since this test cake was first intended for home eating, I left such a crook and cut it. But we unexpectedly went to visit for Christmas, we had to carry what we had. The cake was eaten with a bang by the guests in the amount of 7 people, enough for everyone!
After that I baked them so much !!!!!!!!!!

damn it, girls, but I still can't really make friends with these bezeshny layers ... somehow these peaks of yours in eggs are given to me once out of ten and then, apparently, by some miracle.

damn it, girls, but I still can't really make friends with these bezeshny layers ... somehow these peaks of yours in eggs are given to me once out of ten and then, apparently, by some miracle.

hitting the peaks is a whole science ...

an ordinary mixer beats for a long time - 8-10 minutes, and a planetary mixer is faster and more stable.

just 8-10 minutes ... but didn’t want 25? and it still doesn't work out right

hitting the peaks is a whole science ...

an ordinary mixer beats for a long time - 8-10 minutes, and a planetary mixer is faster and more stable.

That is not, I whipped the usual Chinese SITAKI 180 W for 5-6 minutes, no more ... We stood dead !!! I've already baked how many cakes ...

and when I beat the squirrels, I also dance next to the tambourine. can we, tavo, tambourine aside?

just 8-10 minutes ... but didn’t want 25? and it still doesn't work out right

Namesake, that's how I do it.
Eggs from the refrigerator were divided on an egg separator, whites in a mixer bowl (high plastic with an oval bottom, dry). With a whisk mixer at a speed of 2-3, I begin to beat for 2 minutes, then I increase the speed a little by 3-4 - 1 minutes - again the speed by 6-7 - beat for 1 minute - add a little sugar - I make the speed to the maximum, it was 12 - I gradually pour in all the sugar - beat for another 1-2 minutes. ALL. Standing almost dead, good semi-solid peaks. For Snickers, no more is needed.

It seems to me that I have re-read all the branches about meringue here and I am doing it this way, but, damn it, it’s not an air mass that comes out, but a pooping toffee.

It seems to me that I have re-read all the branches about meringue here and I am doing it this way, but, damn it, it’s not an air mass that comes out, but a pooping toffee.

Have you tried a pinch of lemon?

[svetta]

It seems to me that I have re-read all the branches about meringue here and I am doing it this way, but, damn it, it’s not an air mass that leaves me, but a pooping toffee.

I beat the whites in the same way as svetta... But I used to beat them in a wide enamel bowl, it doesn't matter. She reproached herself for not being able to, she blamed the old mixer that it could not cope. But when I bought a specially plastic bowl for beating, the proteins began to turn out at 5+ ++. And the old mixer turns out to be very well done, well, it turns out that I can do it.
I don’t know if it depends on the coating of the dishes, but for some reason I got the impression that the shape of the dishes in which the whites are whipped is also important. Svetta also beats well in a tall plastic bowl.