Cake "Air Snickers"

Tell me, do you feel the nuts afterwards, I don’t know put, don’t put? Who made with nuts, roasted them or sprinkled them raw?
I already have the dough in the refrigerator, the most pleasant thing is to roll out the proteins!

I have exactly the same bowl, only a maniac color!

necessarily with nuts! fried hazelnuts, in pieces, not in dust!

And it is very easy to roll out, I cover the piece with a 3 liter plastic bag for freezing) it is very dense, the dough does not bristle under it) and that's it, nothing sticks, the dough is very soft and tender, the cake is ready in 10 seconds

necessarily with nuts! fried hazelnuts, in pieces, not in dust!

And it is very easy to roll out, I cover the piece with a 3 liter plastic bag for freezing) it is very dense, the dough does not bristle under it) and that's it, nothing sticks, the dough is very soft and tender, the cake is ready in 10 seconds

Thank you! I stabbed the walnuts, forgot that I have hazelnuts, though still in the shell, we have our own, a tree grows in the yard.

[annnushka27]

the tree grows in the yard.

annnushka27, is this a sort? Doesn't grow very sprawling?

[annnushka27]

annnushka27, is this a sort? Doesn't grow very sprawling?

We must move on to another topic. I do not know what sort of hazelnut, hazelnut. In general, it is somehow strange, it looks more like a bush, but it seems to have been cut off at the very least, so there are many small trunks. We bought a house, it was already growing there, but it was small and tortured, at first we did not think that there was a nut, there were no fruits. Husband, grit, we will cut it down in the spring, he was "scared" and now we have nuts for 2 years, though a little while. No, not very sprawling yet. I'll take a picture.

[Shine]

it’s not an air mass that comes out, but a pooping toffee.

Toffee, it's delicious ...
Shinewhy do you need a mixer. I whisk to such peaks with a whisk ...

And the toffee you get is patam that you at MAX speed do not whip proteins without sugar. As soon as there are standing peaks (no sugar) and necessarily at MAX speed (I'll write again just in case), only then add sugar 1 tbsp. l.
By the way, what kind of mixer do you have? Isn't Saturn by chance?

[annnushka27]

more like a bush

annnushka27, understandably . That means ordinary hazelnuts.

[Flaksia]

mixer at mnu what eurotek. and also a whisk attachment on a Brownian blender. even she does not excite me at all. then the misl comrades threw in: I often have a lot of sugar, some kind of dumb. I take it from a nearby store. it is not white, but of some yellowish color and large crystals. and almost always does not dissolve in proteins. Most likely, I have a problem with sugar.
Flaksia, and my bowl is very similar. only white-transparent. by the way, if my memory serves me, then on a tip from the forum (it seems Suslina) and purchased for these purposes!

[Sveta]

First cake in the oven! more than 50 minutes passed. it's still sticky ... what to do? maybe you need to remove the stick and close the oven completely?
I want to put almond flakes instead of walnuts ... what do you think? or not worth it?
and I also want to consult. I reduced sugar, but I'm afraid it will still be sweet, I will add cranberries. I wanted to put a whole on one cake, but right now I think, I can blend it and mix it with cream (cream butter + condensed milk).
Sveta, about whipping proteins. yes, most likely it's your sugar. but one more advice for the future. proteins need air for peaks. When I whisk, I put the bowl a little on one side and whisk it, too, as if sideways. Even it seems to me that they get more air this way. on the first cake, beat 2 squirrels in 5 minutes and barely laid it out with a silekon spatula. while the peaks stand, I went.

and also a whisk attachment on a Brownian blender.even she does not excite me at all.

Leave that omelet attachment.

yes, most likely it's your sugar. but one more advice for the future. proteins need air for peaks. When I whisk, I put the bowl a little on one side and whisk it, too, as if sideways. Even it seems to me that they get more air this way.

Sugar has nothing to do with it. If it is large, then it will not completely dissolve in the resultan and after baking the meringue there will be, as it were, places where caramel flows out. This is not a problem for cake layers.
Although I would recommend changing the sugar to white, fine crystalline. I always keep such sugar at home for meringues, because it is not always on sale.

This is the main reason that proteins are poorly saturated with oxygen initially. Such nonsense happens with the Saturn mixer. So the corollas are somehow wrong. They don't capture much oxygen. And the result is a toffee. But these whisks are good for making pancake dough.

First cake in the oven! more than 50 minutes passed. it's still sticky ... what to do? maybe you need to remove the stick and close the oven completely?

Try to remove your wand. If you used to have brown meringues in the oven, then periodically glance.

[Tanya]

Try to remove your wand. If you used to have brown meringues in the oven, then periodically glance.

Tanya, the fact of the matter is that this is my first experience of meringues in the oven! baked the first cake for 1.5 hours. at the end she removed the wand. I barely took out limes, right now it stood a little dry, but the meringue is not brown, and not even creamy, but the peaks are ... and that pleases!
I put the second one without a wand, covered it up and peep through the window ... I'm waiting!
the fire in the burner is on the verge of extinguishing, but I'm afraid to add. need to buy a thermometer. I put it on the first division (the Germans wrote 160 *) and the lope there are those degrees ... who knows?

Although I would recommend changing the sugar to white, fine crystalline. I always keep such sugar at home for meringues, because it is not always on sale.

This is the main reason that proteins are poorly saturated with oxygen initially. Such nonsense happens with the Saturn mixer.

For dark, with large crystals, I have known for a long time that proteins do not whip well with it. but I haven't seen it for a long time.
and whip the proteins with an old mixer, ours. he is already 30 years old and I pray for him. two modern thrown out. Phillips is standing, but his whisk is like knocking down an omelet, but I knock down an omelet by hand.

[Tanya]

Tanya, the fact of the matter is that this is my first experience of meringues in the oven! irl_haha :.

Huh .... Duc had to at least check ... meringue is fried or dried normally.
It turns out that the oven for the meringue is normal and does not burn anything. There is no need to add temperature.

Huh .... Duc had to at least check ...

I check it on Snickers ...
the second was baked ... already creamy and dry ... I didn't even time it, but quickly ... the stick could not be put ... I want to put the first in the oven later.

but I really care about the cream color of the moral ...

but I really care about the cream color of the moral ...

Light, turn on the light

beeches walk

Light, turn on the light

beeches walk

Irr, look to the holes!
padumaesh, the opytachku is chilled

Irr, look to the holes!
padumaesh, the opytachku is chilled

drunk

In short, I made this cake, and I was finally convinced that I and the meringue are not compatible concepts. I whipped the whites with a Sovdep mixer, whipped perfectly, put the sugar in 1st tbsp., Smeared them, but the impression was that they were somehow few, the eggs were large, two even with double yolks (I took them from ATB), when the peaks tried to make the proteins stuck directly to the spoon and the dough was visible, I had to spread it with my hands. And when I put it in the oven, at 160 grams (if you believe her), then they not only did not become more magnificent, but generally stuck and became a thin crust on the cake. I don't even know what my mistake is? Maybe my mixer is also a little airy proteins? She didn't even bother!
And another question a little off topic, I still do not understand with convection my Whirlpool oven or not, my passport in Italian (it seems), I studied it with a poke.It has a fan on the back wall, so baking can be turned on with or without it. Is this convection? I baked with this fan.

... Is this convection? I baked with this fan.

yes, it is.

Anya! the cake will still be boring, you'll see.

yes, it is.

Anya! the cake will still be boring, you'll see.

Thank you! I know it's delicious, but he looks like ... as if the cakes are not smeared, there is still cream, butter + condensed milk, it was necessary to make sour cream, even if they would soak this dry stuff. I'm just used to biscuits, they are so lush. It seems to me that something is wrong with whipping, for the first time I whipped with this mixer, this is not mine, I have not. Eggs on a biscuit, I know how I beat it, you will laugh, simultaneously with two hands and two blenders with whisk attachments, Brown and Dex, a bowl on silicate. stand, Schaub did not spin, and forward.

It will be saturated, it will not be dry. will be slightly similar to Kiev. And when are you planning to stab him? better the day after tomorrow, well, as a last resort tomorrow evening.

and you know, ladies, it seems to me that Anka is a baluvana! drag a picture !!!! more with your ideas about the biscuit will not go far. We can have everything kosher there and it turned out, and you slander for nothing.
APD. Incidentally, I baked in the morning, and in the evening they all sharpened.

It will be saturated, it will not be dry. will be slightly similar to Kiev. And when do you plan to stab him? better the day after tomorrow, well, as a last resort tomorrow evening.

I baked it for Christmas!

and you know, ladies, it seems to me that Anka is a baluvana! drag a picture !!!! more with your ideas about the biscuit will not go far. We can have everything kosher there and it turned out, and you slander for nothing.
APD. Incidentally, I baked in the morning, and in the evening they all sharpened.

Oh, if only a baluvana! I will continue to do it until it works out. Right now, I was once again on the topic, looked at the pictures, my cakes are thin, damn it. It’s not my day, I’m kind of friends with pastries.

[Sveta]

Sveta, about whipping proteins. yes, most likely it's your sugar. but one more advice for the future. proteins need air for peaks. When I whisk, I put the bowl a little on one side and whisk it, too, as if sideways. Even it seems to me that they get more air this way. on the first cake, beat 2 squirrels in 5 minutes and barely laid it out with a silekon spatula. while the peaks stand, I went.

In-in, I also hold the bowl at first, until the squirrels get stronger.
sweetka, it is possible that you start to pour sugar early, and in large quantities, so the proteins turn out to be sticky, they are not whipped right away, and you quench them with sugar ...

I baked it three oases. I finally have never had thick cakes. Anh, well, what are you, take a picture - the girls will immediately tell you kosher chi not. I'm a perfectionist myself, so I'm experimenting all the way

I baked it three oases. I finally have never had thick cakes. Anh, what are you, take a picture - the girls will immediately tell you kosher chi not. I'm a perfectionist myself, so I'm experimenting all the way

I myself know that it did not work out, on the cakes, there seem to be no proteins. I take a picture, just the little one is capricious, his teeth, everything will not come out, he is now in my arms. Exhibit, show, what kind of cake should NOT be.

Anh, my story has found its hero. I was waiting for Lenochka to tell her, to amuse her. Did not work out. maybe my story will make you more cheerful. How I baked Lekin cake for the first time.
in short, I have a micro-ear with a grill and convection. Lenka had me drive a large gas oven, I think 30 minutes on convection in mikruh will be the very thing. But I didn’t take into account that I have it by the size of a tavo ... Let me sculpt cakes on a plate and understand that there is really a lot of dough, even for three cakes. Moreover, there will be only two tiers in my micro. Well, I broke it in two by two. I think half an hour - the squirrels will not have time to settle very much. Zafigachila. these same half an hour pass - the proteins of the mnu are not just not baked, but there is not even a hint that they have reacted at least a little with the temperature. another half hour passes. the story is the same. Then I understand that I mantulated the proteins on the cakes ...eeeeeeee ... mneeeeeeee ... a little more (to put it mildly) than it should have been. I'm sitting under the window, waiting. another half hour. I look, the top on the upper tier becomes stern. I was delighted! I pull it out, and the bottom one is virgin ... liquid! I understand that you need to swap them. try it somehow. it is a separate pleasure to swap this raw crust from plate to plate. in short, everything broke. but at the very least I baked the cakes. on the meringue already did not pay attention to sales. stuck in the second batch. the oven was already warmed up well and things went more fun. there are my pieces of 1.2 cakes, and to them I bring a third, already baked type. I take it off the lattice - and voila - it does somersaults-mortale and crashes on the table in such curly pieces! the last one remained. fourth. and what do you think? he turns out of the grate without even having time to reach the table !!!! thank God, it falls out on the floor with a cake down. in short, I rake dry meringue from the cake, and sobsno, cake, leaves the birds. on the exhaust I have such a bunch of crust-bezeshnye pieces, after 2 hours I go to my mother in dere and I, essno, are hysterical. But! Naming is our everything! I coat this something with condensed milk and butter, sculpt such a curly heap, sprinkle it with hot chocolate on top and set it to cool. I come to my mother and proudly demonstrate my masterpiece: "Mom, cake" Stone Rose "! almost no one succeeds. Miraculously did everything right. For you, darling!" The guests are shocked. Well, such a highly intelligent bunch of nonsense pieces. And what a pretentious name, too. and I am with the brazen face of a triumphant. gobbled up everything for a sweet soul. I only confessed to my mother later. And she said that it was the most delicious cake, so "dotsya, bake some more."

Cool! Yes, sometimes it seems that it didn't work out, and then everything is fine. I had it for the New Year.

papados. How could squirrels sit like that, huh? we can have a hole in the oven. straight, I'm all upset.

papados. How could squirrels sit like that, huh? we can have a hole in the oven. straight, I'm all upset.

And you say - baluvana! I have no hole there. I bake yeast dough all the time, it turns out great. Don't get upset, these are all the little things in life. I, one of these days just bake meringue, try, but I will knock it down with something else.

no, it's not the meringue here. it didn’t stand up in the mnu, and it spread over the cakes, but still the bezeshny layer was thicker. much thicker. for some reason they actually fell off in the oven.

no, it's not the meringue here. it didn’t stand up in the mnu, and it spread over the cakes, but still the bezeshny layer was thicker. much thicker. for some reason they actually fell off in the oven.

And if the tempera. high, could they fall?

I hope tomorrow the girls will advise what the reason is. When will I do it again. I will not turn on the fan.

I just burned on convection

The night thought ...

1) The meringue sits down from what is not enough (sugar was poured early, sugar is like that, ...)
2) We put it in a hot oven. I have an oven without convection, electric, I set 160 degrees. and bake exactly 30-35 minutes. on the Middle level. During this time, the cake is ready, and the meringue is browned (see my photos on page 18)
3) ... still thinking ...

IMHO.

The night thought ...

1) The meringue sits down from the fact that it is not enough (they poured sugar early, sugar like that, ...)
2) We put it in a hot oven. I have an oven without convection, electric, I set 160 degrees. and bake exactly 30-35 minutes. on the Middle level. During this time, the cake is ready and the meringue is browned (see my photos on page 18)
3) ... still thinking ...

IMHO.

Thank you so much! I couldn’t fall asleep yesterday, going over the whole process in my head. I'll try again one of these days.

and I also had a hot oven sometimes, and with sugar you know my troubles. but it never fell like that. Can't we be with the eggs, huh?

and I also had a hot oven sometimes, and with sugar you know my troubles. but it never fell like that. Can't we be with the eggs, huh?

Sveta, I cook according to orders, I've already baked so many of these Snickers ... and I whisk the squirrels for biscuits. NEVER did I have a meringue village or a biscuit did not work! I take only store eggs, I also buy different sugar. This shoto you cant in a whipping or oven. Is there a thermometer in the oven?

[Anushka]

So I finally came with a report from my Snickers! Yesterday I collected it at 2 o'clock. nights. There was no more strength for the glaze. Drank a glass a cup hot homemade wine and passed out. Poured gasoline today.
Repin from me is still the same, I tried to paint the Christmas tree and snowflakes with a medical syringe!
I don’t know the taste, I’ll cut the current tomorrow! But the squirrels did not settle, the peaks are still and right now. I smeared cream right on them. I could not use a spoon, they saved the sylecon scapula.
Anushka, I also have eggs with ATB, but small. I thought it would not be enough, I wanted to add more, but did not add. beat 2 squirrels each and immediately spread on a thin cake. the cakes were baked for a very long time. I know the temperature of the oven, there is no thermometer. at the smallest division, even the oven was rotten.
Maybe you really didn't finish off the proteins without sugar?

So I bake this cake, two cakes are already ready, only they stuck to the form, peeled them off in parts, and put the third cake on baking paper, I hope it will come off and the top will be beautiful, while the beautiful one is sitting in the oven. The cream whipped well, but the condensed milk was liquid, although it was brown, I want to add prunes instead of nuts. If everything works out I'll post a photo, I already feel it will be delicious.

[Love]

only they stuck to the mold, tore them off in parts, and put the third cake on the baking paper, I hope it will come off and the top will be beautiful, while the beautiful one is sitting in the oven.

Love, I rolled it out on a silcon rug (I have it the size of a baking sheet) and then, along with the rugs, transferred it to a baking sheet. and also removed))) pulled the rug onto the table, pried it with a spatula long and cool on a sheet of paper. my cakes were very fragile.

[annnushka27]

annnushka27
I once had this with squirrels ... I could not understand either, and then analyzed it - I simply interrupted them ... This also happens. And out of them all the air and kapets. Became, as in your photo. Then I tried to somehow smear them on the cake. So it was baked like wet cotton wool, nifiga did not rise. Nothing, ate.

So I finally came with a report

Nelya!

well done - the cake is big and I feel delicious from the photo - our size, in short (you don't lose weight for an hour in themes?, otherwise I would have announced a weigh-in for a week)))))

from Roman to Jordan, Ukrainians always have a weight loss moratorium!

[Love]

Love, I rolled out on a silekon rug (I have it the size of a baking sheet) and then transferred it to a baking sheet together with the rugs. and also removed))) pulled the rug onto the table, pried it with a spatula long and cool on a sheet of paper. my cakes were very fragile.

And why so many body movements ?! I smear the cakes with my hand right on the parchment, yes, it sticks, but I wet my hand in cold water and quickly spread it. I do this all the time, I don’t have to carry anything anywhere ... I draw the desired size on the parchment below and everything turns out wonderful!
I put the baked cake together with the parchment on the table for cooling. Never broke anything!

Yes, I also leveled it right away on the baking sheet, but I didn't think to put the paper, now I'll try to remove the third cake from the paper, if it doesn't break I'll take a picture.

[svetta]

svetta Similarly, only instead of water I use flour ... I roll it out with my hand and a rolling pin.

the cake is big and I feel delicious from the photo - our size, in short (you don't lose weight for an hour in themes?, otherwise I would announce a weighing maratorium for a week)))))

no, I'm not losing weight, I'm looking into the current topic ...: girl_cleanglasses: and I'm waiting for my hour. and the maratorium should be announced not for a week, but for the whole month. these holidays will end soon! and the size ... that's yes (y) my husband's favorite size! when I ask him what kind of cake to bake, he has one answer BIG-O-OH!

And why so many body movements ?! I smear the cakes with my hand right on the parchment, yes, it sticks, but I wet my hand in cold water and quickly spread it. I do this all the time, I don’t need to transfer anything anywhere ... I draw the required size on the parchment below and everything turns out wonderful!
I put the baked cake together with the parchment on the table for cooling. Never broke anything!

I figured that for me the body movements would be - stretch this piece of dough with your hands (even wet) on a baking sheet, especially since the dough itself crumbled a lot.and roll out a little at first, I have no rolling pin, less baking sheet. and so I rolled out on a rug (covered with foil) for 5 minutes according to the size of the rug (without drawing anything) and without lifting the peresuval on a baking sheet and then smeared with proteins. and back, barely lifted the edge and the rug slid along with the skin!

I figured that for me the body movements would be - stretch this piece of dough with your hands (even wet) on a baking sheet, especially since the dough itself crumbled a lot. and roll out a little at first, I have no rolling pin, less baking sheet. and so I rolled out on a rug (covered with foil) for 5 minutes according to the size of the rug (without drawing anything) and without lifting the peresuval on a baking sheet and then smeared with proteins. and back, barely lifted the edge and the rug slid along with the skin!

When I bake on a silicone rug, when baking it goes slightly in waves under the product, an uneven bottom is obtained, so I almost never use it for the oven. I almost always use parchment (multiple times) or a Teflon mat over the entire baking sheet, but it doesn't work for everything.

[annnushka27]

annnushka27
I once had this with squirrels ... I could not understand either, and then analyzed it - I simply interrupted them ... This also happens. And out of them all the air and kapets. Became, as in your photo. Then I tried to somehow smear them on the cake. So it was baked like wet cotton wool, nifiga did not rise. Nothing, ate.

Maybe this is the case. But, they were airy when I spread them, and settled in the oven.

When I bake on a silicone rug, when baking it goes slightly in waves under the product, an uneven bottom is obtained, so I almost never use it for the oven. I almost always use parchment (multiple times) or a Teflon mat over the entire baking sheet, but it doesn't work for everything.

So my cakes turned out in waves!

And, in general, I can tell you, it seems to me, even for the sake of such a result, how can I bake it! I did not keep it until tomorrow, baked another cake, and this one we have already "sentenced" by half!