Cake "Air Snickers"

until creamy.

this is probably a more accurate description, "peaks" in the yolks definitely cannot be achieved

[Tsvik]

Also wanted Tsvikeh prompt ...

I have baked this cake three times in a row, well, very tasty, my husband and parents really liked it. And it's not difficult at all. Unfortunately, there is no photo, but for the fourth time I will try to take a photo.

Well, since everyone is so smart here, the second question is ... Add margarine ... we don't add margarine here, but ... should this margarine / butter be whipped until white or just add soft pieces? I whipped ...

but I didn’t beat it, I just stirred it with a spoon

Well, since everyone here is so smart, the second question ...

I whipped everything except flour and soda and then added them.

[Hairpin]

Hairpin, I finally can, in any shortbread dough: I crush the butter in small pieces into flour, rub it with my fingers, then add everything else to this crumb .. twirl it in a ball and lie down ...

[Aprelevna]

Well, not a fig ... well you look at Aprelevna!!! She rubs her fingers! Shame on my head !!! Ali in Prague there is no electricity? !!! With her fingers ... she ... volocardine ... carvalol ... a dropper ... and from under the dropper a convulsive cry "Oil and flour with my fingers" ... the sound of a body collapsing on the bed ... (followed by deathly silence. .. and only the dead ... and then everyone knows ...)

But I didn't succeed in taking a picture again, the cake turned out, but the photo does not want to be saved on the memory card, maybe it will turn out to be fresh in the morning if my guests do not gobble it up. I also did it with butter, I just took the softened one and combined it with beaten eggs already in the hole of flour, but the condensed milk, although it was written that according to GOST, after cooking it turned out to be liquid and transparent, albeit dark brown, well, about the taste tomorrow, oh already I'll tell you today.

[Louboff]

Louboff!!! And that potassium condensed milk is dummy - the manufacturer is on the arena !!! Photos are a matter of everyday life, but a shitty manufacturer - so we need this information !!!

I, as girls, took Belarusian condensed milk, and then on the news they said that we had banned the import of their milk

I, as girls, took Belarusian condensed milk, and then on the news they said that we had banned the import of their milk

I have not heard this! Nightmare! We must have time to make stocks, condensed milk is valid!

I, as girls, took Belarusian condensed milk, and then on the news they said that we had banned the import of their milk

Um ... actually, except for Belarusian milk ... everything else ... STE ... well ... in general ... it's far from milk ... if the import of Belarusian milk is banned ... then ... um ... milk will be banned here altogether ...

[Hairpin]

I, as girls, took Belarusian condensed milk, and then on the news they said that we had banned the import of their milk

Yes ... his mother told my husband about it too. Damn .... the best condensed milk ..

Um ... actually, except for Belarusian milk ... everything else ... STE ... well ... in general ... it's far from milk ... if the import of Belarusian milk is banned ... then ... um ... milk will be banned here altogether ...

Hairpin, or I brake after champagne or you wrote this ...

I need to go to the store tomorrow, buy the rest
I recently took our boiled milk with a child on the label, such a horror. Some kind of burnt, not tasty at all.

Belarusian is tasty, but it contains only normalized milk, that is, from powder.

Belarusian is tasty, but it contains only normalized milk, that is, from powder.

There are two types of standardized milk:
brought to the required fat content rate (mixing milk and cream with skim milk) and "reconstituted" from dry powder, the reconstituted one can also be called skimmed, since skim milk contains dry milk concentrate.

[May]

Belarusian is delicious, but it contains only normalized milk, that is, from powder.

May... Have you, in general, been to Belarus? !!! There are cows, and live ones. But the industry ... the same is ... but only on TV ... So either powdered milk, or from Belarus ... Well, or the option that aliens flew to Lukoshenko and they agreed to convert part of the milk into powder. .. Options without the participation of aliens - no way ...

[that the technologists of the laboratory were trying to find a food additive in the products, in its composition similar to the impact glue. It is approved for use, but there is no method to identify it. But even more so, she has nothing to do in condensed milk, where manufacturers are not ashamed to add it.]

Here's what I read:that the technologists of the laboratory were trying to find a food additive in the products, in its composition similar to the impact glue. It is approved for use, but there is no method to identify it. But even more so, she has nothing to do in condensed milk, where manufacturers are not ashamed to add it.

[Hairpin]

Well no,Hairpin, I was not in Belarus. I have always believed that standardized milk is from powder, but VS NIKA got me thinking. I googled and realized that I was wrong and now I will not be afraid of normalized milk as "damn incense".

[Hairpin]

Well no,Hairpin, I was not in Belarus. I have always believed that standardized milk is from powder, but VS NIKA got me thinking. I googled and realized that I was wrong and now I will not be afraid of normalized milk as "damn incense".

On packages with milk, they often write in the composition -normalized and fat-free, so if normalized is mixed with fat-free, then dry is added there.
I put milk, where they write skim, back on the shelf.

[normalized and fat-free]

On packages with milk, they often write in the composition -normalized and fat-free, so if normalized is mixed with fat-free, then dry is added there.

Well, it's not for nothing that I ran into this topic. Live and learn.

[Meu]

Meu, I'll tell you one story. Well, this is when I was at my Kuzya (Kuzya is a gelding in a Belarusian sanatorium near Vitebsk).
I'm going from the sanatorium to Minsk. And there ... there are haystacks. I have not seen haystacks in our suburbs .. Honestly, I am in the suburbs and do not visit very often. And here, in Belarus, not only haystacks, but also made in the form of lizards ... with eyes ... mouth ... Well, purely fabulous fields ... And the driver, looking at my admiration, said that there are some craftsmen these haystacks were designed with the help of the wrong foil ... the wrong metal ... Well, a German rides on Belarusian roads at night ... and headlights into a haystack, whose face is framed with foil ... Well, purely a horror film ... to see a huge monster in the middle of a field ... an accident ... an injury ... since then, they say, haystacks in Belarus have not been decorated with foil or metal ... so as not to frighten visitors !!!!

So I decided to bake this cake, only I think something went wrong for me. I did it in half a portion, reduced sugar by 1/3 of the norm, but it turned out all the same very sweet. The cream was made from sour cream "Valio" 42% 500g whipped with boiled condensed milk. Shortbread cakes are certainly not my strong point, I love baking biscuits, so I still didn't understand whether I got this cake or not. She baked in a rectangular shape 20x30 cm on baking paper, when she rolled out the cake turned out to be thin (maybe it was necessary to make the cake thicker, and take the shape less). Baked in an electric oven at a temperature of 170 grams, 40 minutes. As a result, I got a thin, brittle shortcrust cake, the cream-colored meringue is very dry, when I removed the top of the meringue, it all cracked, and in some places fell off the shortbread cake



Tell me how it should be or am I doing it wrong? When assembling the cake, my head already stopped thinking, as a result, I put the middle cake on the bottom cake, turning it meringue down (the result was meringue, cream, meringue, shortbread, cream, shortbread, meringue). My nuts are fried almonds. It turned out like this cake



I collected the cake yesterday afternoon, stood in the refrigerator overnight, today about 30 minutes at room temperature. We decided to try, more or less the middle of the cake was soaked and the cut is not at all as beautiful as everyone else does. But I do not despair, I will try to bring it to perfection. Well, that's actually the cut of my sufferer.

When assembling the cake, my head already stopped thinking, as a result, I put the middle cake on the bottom cake, turning it meringue down (the result was meringue, cream, meringue, shortbread, cream, shortbread, meringue).

I did not fold it like that, I put all the cakes up. And the color, yes, I got the same. True, I came to the conclusion that it is tastier when the meringue is not very much dried. For me, the best option is a dry top crust on the meringue, but inside it remains a little soft.

So I'm talking about the same thing, I don't know what rolled over me, I wanted to put all the meringue cakes up, but what happened next time I will work more carefully

[aksana]

So I'm talking about the same thing, I don't know what rolled over me, I wanted to put all the meringue cakes up, but what happened next time I will work more carefully

aksana, dont be upset! Your cake looks gorgeous! I don't think it influenced the taste.
I used to bake a similar cake and I called it after my daughter's name, since it was prepared for the first time on the occasion of her birthday. And the meringue in it took shape almost as you did.
That is, I did it like this
:1. Baked two thin biscuit cakes, as for a roll; baked meringue on paper;
2. I smeared the first cake with cream, spread it on the meringue cream (as it happens), on top of raspberry jam, again meringue and cream; then the second cake, cream and meringue (for the top meringue, I chose the best ones when baking).

Belarusian is tasty, but it contains only normalized milk, that is, from powder.

Mainochka made from powdered milk is reconstituted.
And normalized is brought to the required fat content.

I recently took our boiled milk with a child on the label, such a horror. Some kind of burnt, not tasty at all.

And you still carefully look at which child is on the label.
There is the May Day cannery, and there is also all sorts of nasty things, there is a kid with a cabbage leaf
on the head ...
So don't take this)))
Better yet, cook a normal Belarusian Rogachev condensed milk.
Recently cooked - just lovely!
You cook for an hour and a half - thick and light brown, three and a half - also thick,
but already dark, which one do you like more)))

I don’t remember what the child was, we only sell one species with a child, a yellow and blue label. And I also always cook Belarusian myself, then there was simply no time.

We tasted my creation today. Husband's brother said next time to do 5 times more
I thought the board doesn't weigh more than 500 grams anyway, but it turned out to be a whole kilogram. Net weight 2500


I liked it very much. I put 6 pieces in the freezer before my mother arrived, just she + her husband's brother and we will drink tea. Swan Lake is also waiting for her arrival in the freezer. Now I think how to surprise on February 11 at my daughter's birthday. Sprinkled with roasted peanuts between the cakes and sides

We tasted my creation today. Husband's brother said next time to do 5 times more

A very beautiful cake, Tanya turned out!
It didn't seem big to us either, although I did it from 9 eggs.

I didn't manage to take a picture, guests, there is no time to figure it out, but here's what I want to say, I did it with margarine for the first time, but since there is no margarine in the house, this time I did it in butter, the cakes turned out to be just shortbread, but they melted on margarine, crumbled and tasted better. The cream tasted normal, but I didn’t like the condensed milk, but there was a trading house "Smetanin" in accordance with GOST, I will not buy this anymore, there is one more jar, I will try it not boiled and then I will write.

I have been baking such a cake for 30 years, I call it "Beautiful Mary".Only I don't put sugar in the dough at all, and I make the cream not from boiled, but from ordinary condensed milk with butter. The cake is not too sweet. The recipe, along with the name, I got from a friend after much persuasion.

Oh, and I put the usual condensed milk, not boiled. I somehow missed it. Precisely now I have to repeat it. I would like to know the feedback from those who did both options.

Girls, well, I made it ... but ... it looks like I did it through tired ... I suspect that I whipped the butter badly ... I obviously don't have enough cream ... So I'll redo it later ... but to a smaller size , otherwise it turned out too big ... I barely stuffed myself into the cake bowl ...

My recipe initially had half the amount (3 eggs). And to spoil this cake, in my opinion, you cannot. It always tastes good, even when it doesn't work out.

I have been baking such a cake for 30 years, I call it "Beautiful Maria". Only I don't put sugar in the dough at all, and I make the cream not from boiled, but from ordinary condensed milk with butter. The cake is not too sweet. The recipe, along with the name, I got from a friend after much persuasion.

An interesting option, I would have tried this, less sweet.

Girls, well, I made it ... but ... it looks like I did it through tired ... I suspect that I whipped the butter badly ... I obviously don't have enough cream ... So I'll redo it later ... but to a smaller size , otherwise it turned out too big ... I barely stuffed myself into the cake bowl ...

I also can't get a lot of cream, a rather thin layer comes out on each cake. So it worked out

I did it too, but I didn't add sugar from the cake, put 1.5 cups of sugar in the meringue. Condensed milk cream with butter. The dumplings were taken ready-to-weigh 500 grams per 250 grams of butter.
Cashew nuts.
Yesterday they took a sample. For me it turned out rather dry. The husband said that it was the very thing. I'll post a photo.

here's my cake


Well, here's the cut ..


[/ quote]

For me it turned out rather dry.

For me, too ... although it stood for 4 days!

Therefore, next time I will do it with sour cream (sour cream + condensed milk)

I'll reduce the cake myself ... leave the amount of cream, and count the cakes for 3 eggs ...

It is possible and so, but I also do not have enough cream.
Cake for a large company

It is possible and so, but I also do not have enough cream.

I have a cake of 9 eggs and enough cream. Yes, when you put the cream on the cakes, it seems that there is very little of it, but when you start cutting, you can see that everything is soaked perfectly. And with more cream or less cakes, the cake will be sweeter.
We just got used to having a layer of cream thicker, more luxuriant!

I have sugar-free cakes - the cake is not sweet. Rather, with a pleasant sweetness. Yes, we love a lot of cream.

I'll reduce the cake myself ... leave the amount of cream, and count the cakes for 3 eggs ...

So, I decided so !!!

So we tried and loved this cake. I do it according to the classic Lekin recipe. But I additionally coat it with custard meringue, because I decorate the cake with mastic.

The last option is a cake decorated with mastic and its cut from one portion of the recipe:





And here in more detail: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=169712.0

This is a cake! I'm talking about the cut ... And why are you showing the chUmodanchik? _joking