Cake "Air Snickers"

[Leka]

Maybe the second time will be better? How does it taste ???

Lekatastes as expected, very good!
And this is given that the soufflé practically did not rise
I will definitely do more. Leka, and the question about flour in grams? If it is not difficult to weigh the amount of flour in grams in the glass that you used for the recipe.
With the dough by the third cake, I figured it out: I rolled it into a roller along the length of the baking sheet, and then dipping my fingers into the water, spread the dough over the entire area at a time.
Leka, while you were baking the cakes for 2 for 30 minutes, did you have protein cream during this time? Or are you using some kind of secret? Because after baking 2 cakes for 10 + 15 minutes, the protein began to actively sit down.
And still, I will bake this cake until I come to a normal result.

Weighed ... in my glass without a slide 142 grams of flour ... I take flour in the Metro ... ARO is called .. for more than a year I have been baking everything on it and bread and biscuit and dumplings ...
I bake 2 cakes at once on convection ... but in general I want to find a similar baking sheet and try to bake at once 3. I think that you either did not finish off the squirrels or you killed. Try to beat at maximum speed, it takes me 5 minutes for 6 proteins.
My third cake was baked normally and the protein didn't go down, well, except that I didn't reduce the sugar, maybe this also makes the protein sit down

[Leka]

Leka , and your glass is ordinary faceted?

He is not faceted, but ... well, from a past life

Thank you Somewhere I was, but I probably won't find If it's not difficult for you, you can weigh the amount of sugar in it, because I will bake in 3 passes and whisk the whites 2 pcs for each cake separately

[Leka!]

Weighed ... in my glass without a slide 142 grams of flour ... I take flour in the Metro ... ARO is called .. for more than a year I have been baking everything on it and bread and biscuit and dumplings ...
I bake 2 cakes at once on convection ... but in general I want to find a similar baking sheet and try to bake at once 3. I think that you either did not finish off the squirrels or you killed. Try to beat at maximum speed, it takes me 5 minutes for 6 proteins.
My third cake was baked normally and the protein didn't go down, well, except that I didn't reduce the sugar, maybe this also makes the protein sit down

Thank you,Leka!
Now, taking into account all the amendments, I will bake a new cake as soon as we finish the old one. : girl_dough: This left 1 \ 3.
Nut, smart girl, I'll try and beat 2 pieces separately.

Girls, but you can call "you", otherwise I feel like a granny

Weighed .. sugar 220 grams.

Thank you: flowers: I will bake on Saturday

Girls, tell me how to make sour cream for this cake with condensed milk? I only got such a cream once (without condensed milk, with sugar), then no matter how much I tried it ... liquid, how milk turns out ... I make it in Kenwood.

I took 25-30% sour cream and boiled ready-made condensed milk. For 500g sour cream, 300-400g condensed milk and beat.

Leka, thanks! From the fridge or warm sour cream? I can’t understand why I didn’t succeed ... And purchased condensed milk, purchased or cooked by yourself? Whisked at maximum speed?

For this I take the purchased one .. and just do it myself always cook. It's just that it turns out thinner, but in this cake you don't need to soak much. Beat on a medium rubberized spatula, it was cold and sour cream and condensed milk.

And I’m a whisk. Why a spatula?

Well, if in Kenwood there is 010 or 020, then there is a rubberized spatula specially for creams I only whisk protein with a whisk, slushki, biscuit and meringue

[Leka]

Leka I'm baking cakes for your cake now, only they are tiny: wow: it turns out - this is how it should be or not

[nut]

nut,
What are they like?

The nut, the dough cake hardly rises, and the meringue should kind of swell a little ..increase. A full norm or half?

Full norm, already 3 cakes are baking It's bad that the oven only bakes one at a time - I’m already muddied up Sour cream will be making

Yes, one at a time. Success !!! I also went to sculpt my gift ... if you write anything, I'll be here with raids

[Leke]

Well, all the same, I finished it off. Sugar decreased by 1/2 tbsp into the dough and also into proteins, cream 600g. sour cream + 6 tbsp. l. sugar, in addition to sour cream and nuts, I threw cherries on the cakes, sprinkled the sides with breadcrumbs - the rest is the same as the Author's

well, he's huge - bursting boom all week
Leke huge thanks

Hello! I want to bake this cake, tell me, who used whipped cream as a cream?

I very often use whipped cream instead of cream - 33%, beat with a mixer, at least 5 minutes. Sometimes I add sah. sand, and sometimes not. Like!

[Foxy]

Foxy, you can safely smear with whipped cream

nut, the class is that huge, yes! So this is just a plus! And treat and crack yourself

I am very glad that everyone likes it !!!

well, he's huge - bursting boom all week

oh, in 2 days such a size flies away, there are four of us in the family ...

thanks for the answer! And vegetable cream is suitable for this 29% fat?

Never worked with vegetable cream

Hello. I really want to taste your cake. that's just a question about the cream, if instead of boiled condensed milk, it will be the usual one. How will the cream turn out? Or here they wrote about cream, maybe then cream is better. In general, please tell me, from which cream will be tastier?

[Titasha]

Titasha, You can also whip cream with butter from uncooked condensed milk. Tasty - but how sweet for me. But if sour cream (sour cream with sugar or sour cream with condensed milk) - that's it! The sourness balances the excess sweetness and is just right. If the sour cream seems thin to you, you can add a little thickener (we sell "Smetanfix" or something similar) The cream will be airy and sweet (if with sugar), but without sourness. In general, be guided by your taste preferences.

Yes, I also think that with sour cream (not very sour) it will be best.

Tomorrow morning with coffee I will try and share my impressions, but now I am sure that it is sooooo tasty: nyam: It smells too fragrant

Nut, and after a couple of days (if he lives) it will be even tastier

thanks for the recipe. All the same, the cream was made from cream, with the addition of sugar. True, there was a small pack of cream, so there was not much cream. But it's still sooo tasty. And I very much doubt that he will remain alive for a few more days)))))

I also tasted a cake --- SUUUUUnEEEEE
HUGE THANKS

Girls, lovely !!! I am very glad that you rated it and you like it !!

The cake is really delicious! Thank you! For some reason, I only got 2 cakes - I probably did something wrong. I spread it very hard on a baking sheet, the dough almost crumbled. At first I thought that nothing would work out at all when I put the dough in the refrigerator. Did I put in a lot of flour? And then they already ask to repeat.

Rezlina, probably a lot of flour, the dough turns out to be very elastic, you can easily smear it with a wet hand. I have a baking sheet 30x40

I'm baking a cake again today
tomorrow guests will come to visit, order .. here ...

[leka]

leka! : bravo: The cake is very tasty! The cream was made from homemade cream and boiled condensed milk - it was whipped very well. And I made the cakes like this: cut out baking paper to the size of a baking sheet, put the dough on the table, covered it with cling film and rolled it out exactly to the size of the paper with a rolling pin. Then she removed the film (easily!) And transferred it to a baking sheet together with the paper. It seemed to me easier and faster than spreading it with your hand on a baking sheet.

[izumka]

izumka beautiful cake turned out!
I also rolled it with a rolling pin, only without the film. I'll have to try. Doesn't the film stretch behind the rolling pin, won't it break?

[DJ]

DJ , Thank you! The film does not stretch behind the rolling pin and does not tear, I then remove it and put it on the next cake.

[izumka]

izumka, Thank you!!! Cake otpad !!! (y) I'm glad that I liked it, and I must try your way

Leka, please tell me, is one cake baked in my oven until all the baked proteins settle? or whisk the protein by dividing 6 by 3?

Then it is better to divide .... in my opinion Nutlet baked 3 cakes separately and whipped 2 proteins per cake separately too

Thank you, Leka. I'll post a report afterwards.

Waiting !!!

Yes, that's exactly how I baked it in 3 passes, this week I bought 3 identical baking trays in Kostorama for 199 rubles especially for this cake. by Fackelmann - the process has been speeded up

Uraaaa !! Now the nut is twice the size hay will store cakes

And I have two baking sheets, and I baked two cakes each, and then another ... Proteins and the rest of the dough at this time rested in the refrigerator for 20 minutes. Nothing settled, everything is fine.

[BlackHairedGirl]

BlackHairedGirl - it's easier for you, my oven does not allow you to put 2 sheets at once, I have 4 levels, and there is only one grate-stand - you have to adapt: ​​mda: But for this cake it is not a sin to sweat

Girls, tell me, you can bake the cakes today, and smear the cakes tomorrow
(don't want to go for sour cream)?