Cake "Air Snickers"

Sveta, put the dough in a new way, the third cake was a little better, but only under the bottom, under the cream ... they are just smooth: pardon: I added lemons and knocked them down manually, I don't know anymore. I'm sitting waiting for my daughter, I called her to buy another sugar
Yes, I've already thought about the balls. But I have them alone, with Silpo (there is a problem with my family now). Now I took the eggs that I bought yesterday, I bought the first egg cakes earlier. We'll see...

Nelya, I buy only store eggs, after salmonellosis I don't recognize homemade ones.

Take number 2! first cake in the oven ... there are peaks
What is the reason? The sugar or eggs are fresher. Eggs purchased with weekly difference
Light, and a little retreat! Where do you get the eggs for the cakes? I rarely use homemade ones for baking, mainly for pancakes, pancakes. sirnikov. And in cakes, pies are often store-bought. I just like eggs with ATB more, but I don't know why this time I fell for Silpovskie.

And I again baked for my husband's birthday. All guests asked for a recipe! I don’t show the photo, the cake turned out as always. I distributed the dough on parchment, and baked on it, very convenient. Diameter 30 cm

And I again baked for my husband's birthday. All guests asked for a recipe! I don’t show the photo, the cake turned out as always. I distributed the dough on parchment, and baked on it, very convenient. Diameter 30 cm

I also bake on parchment. What else can you bake on?

I also bake on parchment. What else can you bake on?

on the teflon rug the most capricious and sticky dough is removed with a bang

girls, please tell me
can anyone bake cakes in advance? how to store them and how much can you?
I have a lot to do here and still work, I won't have time to bake a cake in one day ... it would be nice to bake cakes on weekends, and put them on Thursday ...

[Hotice-1]

Hotice-1, if you bake 3 days earlier, it will be a very well-soaked and delicious cake. I froze it altogether, though for homemade tea. In general, if in assembled form it does not disappear in 3-4 days, then nothing will happen to the cakes.

[Hotice-1]

Hotice-1, if you bake 3 days earlier, it will be a very well-soaked and delicious cake. I froze it altogether, though for homemade tea. In general, if in assembled form it does not disappear in 3-4 days, then nothing will happen to the cakes.

I agree 100%!

[Hotice-1]

Hotice-1, if you bake 3 days earlier, it will be a very well-soaked and delicious cake. I froze it altogether, though for homemade tea. In general, if in assembled form it does not disappear in 3-4 days, then nothing will happen to the cakes.

I will have sour cream, people want to pick it up on Friday, but there is on Sunday ... I can’t fold it completely in advance .. the sour cream will probably deteriorate ... so I just want the cakes, but I don’t know how to store it, I read it that they can stick together or stick to the package, parchment, since the meringue in the refrigerator gets wet
but just on the table without a refrigerator is also not good-1. there will be a lot of them, but 2.-probably they may also deteriorate, 3.-get dusty

Nothing will happen to them without a refrigerator. Allow to cool completely and pack each separately without refrigerator. And what, the original cream is not at all? I mean, they don't want to?

Nothing will happen to them without a refrigerator. Allow to cool completely and pack each separately without refrigerator. And what, the original cream is not at all? I mean, they don't want to?

the woman who ordered herself also bakes well and, in terms of composition, said p .. it will stick together from her son-oh sweet ...

So we've already discussed this! Sugar can be safely, even very boldly, reduced! You can give a bit of lemon juice.

So we've already discussed this! Sugar can be safely, even very boldly, reduced! You can give a bit of lemon juice.

I cut it by half, sour cream, chocolate nuts, sometimes a little caramel, everyone is delighted)))

I also bake on parchment. What else can you bake on?

I'll just spread the dough on deco, the cakes are removed with a bang, because they are fat)

So I baked this cake, DELICIOUS !!! especially as it stands, reduced sugar, cream sour cream, still very sweet. But for those with a sweet tooth

Good day to all!!!! I baked this miracle cake !!! DELICIOUS - said the husband, who in general is always not tasty or normal, you can eat. But of course it was not without jambs. Since I'm just learning, the meringues on 2 cakes whipped up terribly, there were no peaks (there were snot) I shoveled the Internet and that's what I found. I think girls who also want to bake such delicious food and are afraid to work with proteins may find it useful.
1 must be whipped in a glass or copper bowl. In plastic it is impossible (it was in such a bowl that I whipped proteins for 30 minutes) This is due to the fact that plastic is porous and microparticles of fat do not allow proteins to rise.
2 If you cannot create a thick foam, then you can pour in quite a bit of citric acid, maybe enough on the tip of a knife.
3 On powdered sugar, the peaks are better, but in general 60% sugar and 40 powders are recommended.
These little tricks helped me achieve good "peaks" in the meringue.
May the confectionery gurus forgive me if something goes wrong
And I will write down the recipe in my notebook as "Cake from Leke" her eternal memory and the kingdom of heaven ...

[Julia!]

Julia!
Congratulations on the entry of Air Snickers fans !!!
By meringue.
I beat the meringue in any dish, but most often in plastic.
I take any eggs from the refrigerator and room ones.
The proportions are by eye, a little more sugar, a little less, do not matter to me.
Usually a little more than two minutes is enough for a peak.

[Za-za]

Za-za The whites are perfectly whipped in a plastic bowl, I succeed.

Well, maybe you only whisk the whites in it, so I do everything in mine So until the result was not passed into a glass jar ... This is the first time in my life I decided on this

Vichka I spent a total of 8 hours on the cake. Even now I am starting to sin on sugar, since the coffee was unsweetened with it today, maybe there was still a problem in that. But for Baptism I will do it again

That there are eight hours! I baked a cake for three days once!

That there are eight hours! I baked a cake for three days once!

OGO, this is all ahead of me, so today I started reading about icing ... I think I got myself into a mess

Girls, baked yort more than once. Here with butter cream it crunches, meringue is felt, and with sour cream I like it more, but the meringue is blown away into a thin film. Is it all so and only me? Then the meaning of this meringue? to make cakes using this dough, sour cream with boiled water and not waste time baking cakes with meringues? What do you think?

And yet, I had this cake for 7 days from spreading to eating the last piece, sambi tender for about 4 days. The cream did not turn sour a single gram. Good sour cream, fresh, clean dishes, pour boiling water over, and all the rules will be.

This year, Snickers baked took 1.5 recipe norms. Surprisingly, it baked faster than usual.

Girls, baked yort more than once. Here with butter cream it crunches, meringue is felt, and with sour cream I like it more, but the meringue is blown away into a thin film. Is it all so and only me? Then the meaning of this meringue? to make cakes using this dough, sour cream with boiled water and not waste time baking cakes with meringues? What do you think?

My cream is this: two cans of boiled condensed milk, 450g cl. butter, 300ml cream 33%.

how many cakes were there? I got 4 (I did it according to the opposite)

The mixer has a plastic or plastic bowl, which I just don't beat. Now it contains sour cream.I didn't even pour boiling water over the squirrels. Just mine and that's it.

Then I don't understand why my proteins did not rise Girls, teach
My husband has a 19th day of jam, the mother-in-law will come and he wished this very cake

[U]

Za-za Everyone probably has some subtleties of whipping proteins. I use a conventional, antediluvian twin-attachment mixer. First, beat at low speed, as soon as foam appears, increase the speed and beat until tender, it takes a couple of minutes. I have a wide range of bowls, no special ones. And I also think that in a tall, narrow bowl, whites are easier to beat. I began to get it right when I bought a bowl similar to U .
I do something like in this video, with such a mixer.

Well, anything can happen in life ... Maybe she interrupted, maybe the stars are so steel, there are no punctures without punctures! When I am especially responsible for beating (like, for cream), I additionally simply wipe the container with a lemon wedge and dry it out.

[ychilka]

ychilka, I think that without meringues it will be a completely different cake! Neither better nor worse .. just different. Hell already how many times. The meringue, in my opinion, gives piquancy and zest to this cake. More precisely, not even meringue, but a combination of meringue, this particular dough and cream with boiled condensed milk. As the saying goes from the song, you can't throw out the words!))) And I make cream for 1 serving - 1 can of boiled condensed milk + 400 ml whipped natural cream 33%. Standing record for 4 days. So on the 4th day, the meringue was felt! YES it wasn't crunchy, but it was! And it was delicious! Should I go and cook something else? )))))

Well, maybe you only whip in it and whip it, so in mine I just don't do it

No, I also do everything in mine, and everything is whipped up with a bang! You just need to either wash it with a bang, or a great way to scald the bowl and whisk with boiling water before whipping, well, of course, then wipe everything dry with a clean (not greasy) towel.
And what would be an excellent meringue, it was necessary to beat the proteins without sugar until the proteins become so thick that when the bowl is turned upside down, they will never fall out of it, even if shaken. Then we add sugar.
If you want to keep the crispness of the cakes with moist cream, then first coat the meringue cake with butter cream or chocolate (white / black optional)

Does the cake crumble when sliced?

I cut with a dry hot knife, cut perfectly, on a tray that which was crumbled

[ychilka]

ychilka, I think that without meringues it will be a completely different cake! Neither better nor worse .. just different. Hell already how many times. The meringue, in my opinion, gives piquancy and zest to this cake. More precisely, not even meringue, but a combination of meringue, this particular dough and cream with boiled condensed milk. As they say from the song, you can't throw out the words!))) And I make cream for 1 portion - 1 can of boiled condensed milk + 400 ml whipped natural cream 33%. Standing record for 4 days. So on the 4th day, the meringue was felt! YES it wasn't crunchy, but it was! And it was delicious! Should I go and cook something else? )))))

I meant that if you make sour cream + condensed milk cream, the meringue completely melts, a thin film remains, there is no meringue taste. I'll try to make cream with condensed milk, maybe that will change ...

Do - don't hesitate! We don’t eat butter creams ... but there was no sour cream at home, so we used the cream ... the amount of cream turned out to be a tube in a tube… it could even be more… and the meringue was felt on the 4th day. Good luck!
The cake was cut with a knife for bread with cloves - it did not crumble.

With proteins, everything becomes clear But how to make the icing correctly? I just melted a bar of chocolate and decorated the cake.

[Za-za]

Za-za, that's right))) I also just melted the chocolate, poured it into a pastry bag and "drew" a chaotic grid on top of the cake.

By meringue.
I beat the meringue in any dish, but most often in plastic.
I take any eggs from the refrigerator and room ones.
The proportions are by eye, a little more sugar, a little less, do not matter to me.
Usually a little more than two minutes is enough for a peak.

I will subscribe under every word !!! It always works !!!

Girls, help! The cake has been in the oven (gas) for an hour. pace. dropped to a minimum, raised to the very top, and the meringue is still quite soft, there is not even a hint of a crust. But everything is so rosy, begins to turn brown:

The photo from the phone, of course, did not convey the blush ...
Someone else sat in the oven for so long ??? And the shortcrust cake from below into a coal or a crouton will not turn?

Girls, help! The cake has been in the oven (gas) for an hour. pace. dropped to a minimum, raised to the very top, and the meringue is still quite soft, there is not even a hint of a crust. But everything is so rosy, begins to turn brown:
The photo from the phone, of course, did not convey the blush ...
Someone else sat in the oven for so long ??? And the shortcrust cake from below into a coal or a crouton will not turn?

Dry the cake ... The squirrels have not finished off, in my opinion, so the crust does not work ... In general, it is strange - redden without a crust ???

Reason for editing: quotes should be inserted without photos.

No, everything is OK with proteins, persistent peaks, do not fall out of the bowl upside down ... I often do bezeshki, everything is fine, but here is an ambush

So I pulled out my sufferer. Tanned but not burnt. And so grumpy !!!! The cake, of course, I really dried it! it turned out so crumbly, but at the same time fatty, delicious from the edge. I hope the cream will moisturize him a little.

Altsena, so my first cake is crumbling, but the cream will not soften it through the meringue

I'll try to make cream with condensed milk, maybe that will change ...

The cream will melt the meringue too)

For the New Year, I once again baked this tasty and not troublesome cake. Who has not tried it yet - do not be lazy, you will not regret it. A real magic wand.

[izumka]

izumka, it turned out nicely! Is the top decorated with the same cream as inside? Share your secret, pliz!

Yes, this is homemade cream with boiled condensed milk. I used to make sour cream with sugar, but then the top should be like Leka's in the first post. And I wanted something New Year's.

Thank you! She also soaked the cakes with such a cream, and keeps the shape well in terms of density! As you ask, I will apply your method with some decoration!