home Confectionery Cakes Cake "Air Snickers"

Cake "Air Snickers" (page 10)

Kamusik
Oh, Katyusha, it's good at least you're here. I think maybe I can cut the cakes in half and spread as much as is enough .... otherwise there is no more boiled condensed milk. And you, too, had very tender cakes, is it really scary to touch them?
exiga
Yes, my biscuits are also fragile, after all, I baked for half a portion, and then cut them. I was afraid that it would fall apart, but nothing, sometimes it is even worse to cut something. And I made the cream condensed milk plus sour cream, but in the end I probably had to do it with butter, somehow I didn't really like it.But the cream was smeared with a silicone brush very gently, the meringue was practically not damaged
nila
Quote: Kamusik

whipped the cream, but there is very little of it. I can't even imagine how it can be stretched into three cakes (cake on a tarp) ...
Tanya !!!STOP! What 3 cakes! we smear 2 cakes, top current glaze! and the cakes are very fragile, I would not cut them. spread on 2 cakes, should be enough! did you add butter? if 250g is enough.
Kamusik
Quote: nila

Tanya !!!STOP! What 3 cakes! we smear 2 cakes, top current glaze! and the cakes are very fragile, I would not cut them. spread on 2 cakes, should be enough! did you add butter? if 250g is enough.

FSE !!! Spread it.
nila you are my savior! I'm a brake, I was going to smear 3 cakes. And where to hold it, so that it would soak, in the warmth?
nila
All ! I thought I didn't have time!
If the cream is oil, then it is possible in the room ... but the oil sweats!
I took it out into the mess. if you're in no hurry to try ... put it in the fridge!
exiga
nila, as a specialist in "snickers" you can ask? What is the best temperature for baking cakes? Otherwise, I put 140 and convection, of course the meringue was dry, but the bottom cake would have been lighter. And somehow I didn’t risk a lower temperature, because the shortbread dough would probably have flowed rather than baked I don’t know if my oven is not designed for such a cake, or whether to bake meringues and shortbread separately, otherwise somehow the result is not very satisfied
Cake Air Snickers
P.s. black point defect fotika
Kamusik
I am in a hurry, of course I am in a hurry, for two days I have already been mury! With oil, I think everything will be normal, it has been in the kitchen since yesterday evening and everything is ok. Today I tasted Belarusian condensed milk for the first time, girls, it's SUPER! No cream will flow with it! I'll report back tomorrow. Thanks to all.
Kamusik
That's right they say that all ovens are different! I baked on 160 * with convection 40 min. Last 5 minutes on the "bottom" mode.

Love.
I baked at 160 gr. in a gas oven, baked cakes round with a diameter of 30 cm, it turned out a tall cake and two cakes were enough to spread and crisp, the cakes were well baked right away with the meringue.
exiga
So I have some kind of misfortune, I tried to bake before, then the shortbread came out as it should, and the meringue inside is sticky, that is, underdried, and now the meringue is super, and the shortbread cake is dark
nila
Quote: exiga

nila, as a specialist in "snickers" you can ask? What is the best temperature for baking cakes? Otherwise, I put 140 and convection, of course the meringue was dry, but the bottom cake would have been lighter.
Kate! found a Snickers specialist! I only robbed him twice))) once, for the New Year, and the second, again for the New Year, the current Old! I can't tell you anything about convection ... it's not for me. I have a gas oven, without convection, and even without a thermometer.
The first time I baked-put on the minimum division (the Germans write 150 * in the instructions), they baked for a very long time and the oven went out. 2 times I added the division to the floor. at
Here the girls wrote that not everyone succeeded in convection. also came to the conclusion that it is necessary to knock down the proteins well without sugar, and then pour sugar over a spoon.
exiga
With proteins everything was fine, here is a photo of just whipped proteins:
https://Mcooker-enn.tomathouse.com/r-image/i036.r.1/1301/e2/09380f777796.jpg
And this is with sugar:
Cake Air Snickers
We have a very favorite cake "Count Ruins", so I have already gone through a decent school with squirrels. Apparently my oven is somewhat specific, I must try chtoli without convection
Svetta
Quote: exiga


We have a very favorite cake "Count Ruins", so I have already gone through a decent school with squirrels. Apparently my oven is somewhat specific, I must try chtoli without convection
I baked VERY MANY TIMES at 160 degrees. without convection, I don't have it (electric oven). It turns out ALWAYS! you can see my cake on page 18.
That shoto with the oven ...
exiga
svetta Well, this is certainly a class! And my 160 turns out a bit too much, in general, you probably need to buy a thermometer in the oven, otherwise recently I have been tormented by vague doubts about the temperature in the oven
Svetta
Quote: exiga

svetta Well, this is certainly a class! And my 160 turns out a bit too much, in general, you probably need to buy a thermometer in the oven, otherwise recently I have been tormented by vague doubts about the temperature in the oven


Diagnosis - oven !!!
And from my rich experience with this cake, I will say that you need to pull on these very peaks only but the cake, which will be on top. And on other cakes I do the meringue smoothly, then it is better to smear the cream. Like this!
Kamusik
Quote: svetta



And from my rich experience with this cake, I will say that you need to pull on these very peaks only but the cake, which will be on top. And on other cakes I do the meringue smoothly, then it is better to smear the cream. Like this!

+100! That was my decision during the preparation process !!!
It seems to me also important how thick the sand cake and meringue will be on it. IMHO.
Svetta
Quote: Kamusik

+100! That was my decision during the preparation process !!!
It seems to me also important how thick the sand cake and meringue will be on it. IMHO.

+ 100% !!!!!
Kamusik
Girls, when will you give me the go-ahead to try? Half a day is in the kitchen, at night I will put it on the balcony (cold). Is Mona tomorrow afternoon? Or wait a little longer?
Svetta
Quote: Kamusik

Girls, when will you give me the go-ahead to try? Half a day is in the kitchen, at night I will put it on the balcony (cold). Is Mona tomorrow afternoon? Or wait a little longer?
I would have kept him in the kitchen overnight, nothing bad will happen to him, only it will be better saturated. In the morning on the balcony, and at lunchtime you can kill!
Although my first cake, the one on page 18, was stabbed by my husband half an hour after spreading, here is that cut piece. It was very tasty !!!
Kamusik
Svetta
Found my old photos ...
this is part ...
Cake Air Snickers
Cake Air Snickers
Kamusik
! Such a neat one, apparently in this she did not pull the proteins on the first and second cakes?
Svetta
Quote: Kamusik

! Such a neat one, apparently in this she did not pull the proteins on the first and second cakes?

I thought about it already on the second cake, I don't pull it anymore. What's the point ???
Vichka

... decided I needed this cake too.
I have only one question - should I put the cakes in a preheated oven or a cold one?
nila
Yes, hot.
Vichka
Quote: nila

Yes, hot.
Thank you, Nelya
nila
VS NIKA good luck! let everything work out the first time!
Vichka
Quote: nila

VS NIKA good luck! let everything work out the first time!
Nelya, Thank you. 🔗


BlackHairedGirl
Kamusik!
Tanyush! Well, how ??? Happened???
Vichka
Girls!
Ready to start baking the cake, I'm standing at the start!
But, I have not decided on the amount of sugar, how much sugar should I put in a biscuit?
nut
I reduced the sugar in the dough by half a glass and also reduced it to the proteins: flowers: I wrote herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102475.60
Vichka
Quote: nut

I reduced the sugar in the dough by half a glass and also reduced it to the proteins: flowers: I wrote herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102475.60
Thank you, Ira. And so did I. I just measured one glass of sugar. Whipped the yolks, went on to study.
Kamusik
Quote: BlackHairedGirl

Kamusik!
Tanyush! Well, how ??? Happened???

In appearance, as it were, yes ... A little later, boom to try. I'll unsubscribe in the evening.
Quickly in the morning I took a picture and sent it to the cold.

Cake Air Snickers
BlackHairedGirl
Kamusik, well, gorgeous !!! And the size, the size ... the very thing
Vichka
Girls, but I didn't have enough proteins for the third cake, apparently I overdid it with the first two cake layers. And now, will the first or many proteins be obtained? And further. When I began to spread the dough ... I started to think .. but will I tear it off the paper when it’s baked?
By the way, I read in the instructions for the oven - meringues recommend a convection oven, at 80-100g.
I went to beat two more proteins.
Kamusik
Well, I came with a report!
At first, all Thank you so much for your empathy, tips, etc. !!!
Now to the point. To say that it is delicious is to say nothing! The cake is bombing! Not at all difficult to execute. The dose is quite normal, since it is all airy. Shortly speaking, got drunk I tried with my husband for the most "I can not". I'll go to the neighbors now.
Now analysis of the flight, my thoughts are that I did not like it (or I did not succeed). For myself, I decided that I would do (certainly more than once!) This cake in a shape, because it is very fragile and it is impossible to cut the edges for aesthetics (for me, in any case), I completely agree with Sveta, on the first two cake layers do not pull on proteins. I will also reduce sugar (although this did not stop my husband).
Well, now for your judgment the pictures.

Cake Air Snickers


Cut

Cake Air Snickers


And I did not specifically remove the crumbs from the tray in order to show how it crumbles with me.

Cake Air Snickers


Girls, everyone is crumbling, or do I have pens ....?
Special thanks to Leka for the recipe! Bright memory to her!

Tanyusha, and the size without deviations from the recipe. Oh, I forgot, I baked on 2 silicone rugs. Super! While one cake was cooling down, I baked on the other.
Vichka
Tanya! the cake is super! Class !!! Well done!!!
Quote: Kamusik


baked on 2 silicone rugs. Super! While one cake was cooling down, I baked on the other.
Well. And I read from someone that I didn't like baking this cake on a silicone mat, I wanted to ... bake it on paper ...
Kamusik
Vika, no, what are our years, not the last cake you make!
Thanks for the compliments.
Vichka
Quote: Kamusik

Vika, no, what are our years, not the last cake you make!
Thanks for the compliments.
I will not retreat!
I still have a third cake in front of me, so I'll spread it on the rug now!
exiga
Kamusik !!! Such a really airy cake, just class! And I did not crumble much, but we seem to have established the reasons together, we will try to deal with the consequences
VS NIKA, I baked on paper, after all, the cake is fat, so it didn't stick a bit
Kamusik
Vika, if you are on the rug, then put it on the sheet. Can fold on the bars!
Kamusik
Katyusha, why didn't you crumble? I think so, Shaw shouldn't crumble like mine.
Thank you for rating!
Svetta
Quote: Kamusik


Now analysis of the flight, my thoughts are that I did not like it (or I did not succeed). For myself, I decided that I would do (certainly more than once!) This cake shaped, since it is very fragile and it is impossible to cut the edges for aesthetics (for me, in any case), I completely agree with Sveta, do not pull proteins on the first two cakes. I will also reduce sugar (although this did not stop my husband).

Girls, everyone is crumbling, or do I have pens ....?
Kamusik, with a start!
About the cake in the form. I once tried baking in a mold ... the proteins expanded in breadth and climbed up the sides of the mold. Not only was I unable to take off the uniform - they stuck to it tightly, but also the shape turned out like a bowl of a stadium, then I had to bring the squirrels into a greaseable form. So do not repeat the mistakes of others !!!
I leave the edges as they are, I don't see anything wrong with that, I warn my customers that the cake looks like this. I just initially try to make cakes neatly and in the same way.
The cake is cut normally, it crumbles moderately, not critical.
And I always put sugar according to the recipe, no one has yet complained that it is too sweet. This is a purely male cake - butter cream, sugary-sweet taste ... but Tropikanka is female, cake-dessert, light in taste, not sugary, fruity ... To each his own !!! I believe that reducing the sweetness of this cake in all sorts of ways makes it NOT SNEAKERS, remember the taste of the bar.And I only make it with peanuts! IMHO
exiga
I don’t even know, in general, I felt it somehow turned out more densely, but what’s the joke without a clue In the cartoon, I bake a similar dough (pie "Angels tears" ) so it just melts there on the tongue, and some kind of biscuit comes out in the oven
Vichka
Quote: exiga

VS NIKA, I baked on paper, after all, the cake is fat, so it didn't stick a bit
Kate, the first two cakes on paper are already ready for me, they got off the paper like clockwork! I'll see what happens to the third on the rug.
Vichka
Well, I collected it.

Cake Air Snickers
exiga
The cake is just awful! Or maybe it's time for the birthday girl to relax
Vichka
Quote: exiga

The cake is just awful! Or maybe it's time for the birthday girl to relax
Katya, thanks!
It's time to rest, but my family decided to congratulate me at night.
Lyuba 1955
Girls, and I cut the edges with scissors, it turns out smoothly and does not break
Vika, and the cake (worried in vain) is gorgeous - birthday
Kamusik
Vika, !!!

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