Luysia
So I twirled this little black one in my hands ... The notch at the bottom of it is not as deep as in the photo above ... Very little filling will enter ...

I want a shiny ...
lunova-moskalenko
A picture of these forms is on page 3 of this topic. Right here https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=170587.40
lunova-moskalenko
Quote: Luysia

So I twirled this little black thing in my hands ... The notch at the bottom of it is not as deep as in the photo above ... Very little stuffing will go in ...

I want a shiny ...
Well I do not know! I have Fakelmanovskaya. The fillings are pretty well included! And this girl of Sveta, brilliant since Soviet times from the GDR, has! Since the Fakelmanovskaya diameter is larger and the filling will be enough! Look here there are already reports!
nut
I think that when you turn the biscuit over, the middle will still go down and the notch will be deeper - in short, I went to get the form from the bins
Natalia K.
Quote: Luysia

So I twirled this little black thing in my hands ... The notch at the bottom of it is not as deep as in the photo above ... Very little stuffing will go in ...

I want a shiny ...
Luysia notches one to one, we compared them. In the photo, the brilliant form is Svetina from the My HP forum. She bought me a little black one, and at the same time compared it with her Soviet department. So that they are one to one
Luysia
Then, probably, I'll buy a Fakelmanovskaya, the one that is larger (we sell them with a diameter of 28 and 30 cm).

We sell them in Amstor, but not in Silpo!
Natalia K.
Quote: nut

I think that when you turn the biscuit over, the middle will still go down and the notch will be deeper - in short, I went to get the form from the bins
Nooooo middle does not go down as it is and will remain.
Natalia K.
Quote: Luysia

Then, probably, I'll buy a Fakelmanovskaya, the one that is larger (we sell them with a diameter of 28 and 30 cm).
The white form has a diameter of 28.
nut
Yeah: o Girls, be weasel, give a dough recipe for a 28cm mold, how many eggs, flour, etc., because I'm not at all friends with a biscuit
Natalia K.
Quote: nvk

Well I do not know! I have Fakelmanovskaya. The fillings are pretty well included! And this girl of Sveta, brilliant since Soviet times from the GDR, has!
Nadia, you have beguiled something. Sveta bought her form here. I quote verbatim
I have known such a cake for a very long time. It was baked by my friend in a special uniform, which she brought back from the GDR, where her father served back in Soviet times. This form was the subject of my terrible white envy, and the cake in it seemed to me the height of culinary skill. He then, in our inexperienced time, aroused admiration and delight against the background of banal sour cream and festive Napoleons.
Now, fortunately, getting such a shape is not a problem, I was the first to come across this small tin, only 20 cm in diameter. And now I'm looking at the same Teflon, bigger one.
lunova-moskalenko
Quote: nut

I think that when you turn the biscuit over, the middle will still go down and the notch will be deeper - in short, I went to get the form from the bins
And if the biscuit is made for 3 eggs, and not 5, then the notch is quite spacious! We are waiting for the report. Damn, it's raining, I wanted to make it with strawberries ...
Natalia K.
Quote: nut

Yeah: o Girls, be weasel, give a dough recipe for a 28cm mold, how many eggs, flour, etc., because I'm not at all friends with a biscuit
Nut I wrote somewhere here, okay I repeat
3 eggs
1 cup of sugar
1 cup flour
lunova-moskalenko
Quote: natalisha_31

Nadia, you have beguiled something. Sveta bought her form here. I quote verbatim
I have known such a cake for a very long time. It was baked by my friend in a special uniform, which she brought back from the GDR, where her father served back in Soviet times.This form was the subject of my terrible white envy, and the cake in it seemed to me the height of culinary skill. He then, in our inexperienced time, aroused admiration and delight against the background of banal sour cream and festive Napoleons.
Now, fortunately, getting such a shape is not a problem, I was the first to come across this small tin, only 20 cm in diameter. And now I'm looking at the same Teflon, bigger one.
Well, I'm talking about sclerosis! : crazy: I remember, that she showed this form, and the content has already forgotten. And it was too lazy to go to clarify that forum! Thanks for the fix!
Natalia K.
There are also glass forms. She's good at it too.
lunova-moskalenko
Quote: Vitalinka

Girls, you won't get bored with you! Now I also want this form.
Yes, we are such tempters! If you don't find it, whistle. As if we still saw one yesterday in a shop window in Silpo.
Natalia K.
Well, all the strawberries will not have time to ripen all the pies will go. And what to close for the winter
lunova-moskalenko
Quote: natalisha_31

Well, all the strawberries will not have time to ripen all the pies will go. And what to close for the winter
I wonder how much strawberries are in other areas of Ukraine today? We have from 20 UAH. I wanted to jump out to buy today, but there is no desire to rain and go out.
Natalia K.
Quote: nvk

I wonder how much strawberries are in other areas of Ukraine today? We have from 20 UAH. I wanted to jump out to buy today, but there is no desire to rain and go out.
Oh Nagy we have as much as 35 UAH.
lunova-moskalenko
Quote: natalisha_31

Oh Nagy we have as much as 35 UAH.
Horror! : oI didn't even buy at that price. Last Saturday I was with my son in Sevastopol, where I bought for 25 hryvnias. We then had her from 35. Yesterday I saw 20, but really small. Last year I flew by with jam, the toad was choking. Now I'm thinking of waiting even cheaper or already spinning a couple of kg?
Vitalinka
I also bought 35 grams of strawberries last weekend.
Lozja
A few days ago we had 45 UAH - the first strawberry on the market. But our town is generally expensive, prices are focused on the salary of nuclear power plants. All the rest - live as you want. I think it will be even cheaper, because it has just begun, strawberries.
lunova-moskalenko
Quote: Vitalinka

I also bought 35 grams of strawberries last weekend.
so it turns out that we are still living curly in the Crimea! Everything, went for strawberries and figs with him with this rain! Wait with the report!
Lozja
Quote: nvk

so it turns out that we are still living curly in the Crimea! Everything, went for strawberries and figs with him with this rain! Wait with the report!

20-25 UAH is normal at this moment, it seems to me.
lunova-moskalenko
Quote: Lozja

A few days ago we had 45 UAH - the first strawberry on the market. But our town is generally expensive, prices are focused on the salary of nuclear power plants. All the rest - live as you want. I think it will be even cheaper, because it has just begun, strawberries.
We've had strawberries for a long time. The first one was around 70 UAH! And I thought that Yalta is an expensive city because of the tourists. Everyone is trying to make money over the summer in order to live in the winter! So the prices are beating!
Lozja
Quote: nvk

We've had strawberries for a long time. The first one was around 70 UAH! And I thought that Yalta is an expensive city because of the tourists. Everyone is trying to make money over the summer in order to live in the winter! So the prices are beating!

It is understandable, but I was in Yalta - the prices are not very different from our locals. And in our country to sunbathe against the background of radiation only perhaps to swim in the lake, which is not far away near the station. Here's a resort.
nut
The girls, I brought the form, baked the biscuit, cooled it in the withers, laid the cherry on top, spread the jelly according to the instructions, cooled it slightly (it grasps very quickly) poured it on the cherry and ..... no jelly - everything went inside: swoon: And so it all started well: girl_cray1: How can you pour jelly correctly so that it all remains on top
lunova-moskalenko
Quote: nut

The girls, I brought the form, baked the biscuit, cooled it in the withers, laid the cherry on top, spread the jelly according to the instructions, cooled it slightly (it grasps very quickly) poured it on the cherry and ..... no jelly - everything went inside: swoon: And so it all started well: girl_cray1: How can you pour jelly correctly so that it all remains on top
Irisha, and the workpiece has cooled down well. What kind of jelly did you make? Of course, I also absorbed it, but to say that everything, no! And I just filled in completely everything was cooled down.
nut
The workpiece was very cold, and the jelly d.Etker 8) It all leaked inside and froze under the cake and everything turned out wet, and if you cool the jelly itself more, then it began to gel in the ladle
Natalia K.
Quote: nut

The girls, I brought the form, baked the biscuit, cooled it in the withers, laid the cherry on top, spread the jelly according to the instructions, cooled it slightly (it grasps very quickly) poured it on the cherry and ..... no jelly - everything went inside: swoon: And so it all started well: girl_cray1: How can you pour jelly correctly so that it all remains on top
Nut read it, I hope Sveta with my HP will not be offended
"While the biscuit is completely cooling, we cut the strawberries into plates, put them beautifully in the middle of the biscuit. Chill in the refrigerator. During this time we dilute a packet of Dr. Oetker Red Cake Jelly, only 2 tablespoons of sugar are needed, as soon as it cools down a little, fill the top immediately jelly pie, trying to evenly distribute it among the berries.This must be done quickly, freezes instantly.

The highlighted words are key to any jelly work. Let's analyze it in detail.
1. The surface to be poured must be COLD !!! Otherwise, the jelly will either be absorbed into the biscuit, or poured out.
2. It is very important to catch that stage of the jelly when it is already thickening, but not yet lumpy. At this moment, you can not be distracted by anything !!! all attention to jelly !!! And when you pour it already slightly thickening on a COLD surface, it solidifies right on the cake!
Sometimes I can still miss this moment, then I immediately warm up the jelly in a bowl ... and "our song is good, start over!"
If this nevertheless happened and the jelly lay in pieces, then you need to heat a long wide knife or spatula (in boiling water or on fire) and quickly smooth the surface of the jelly.
3. These recommendations apply to the recipe "TROPIKANKA cake".

I am currently using Dr. Oetker. 1 sachet is enough for my small form. Previously, when he was not there, I took the usual MRIYA jelly (of all the ones sold here I like the most), only not 2 glasses of water as according to the recipe, but 1 glass. And even earlier, in Soviet times, I made jelly with apple juice and gelatin (I will write a recipe at home, if necessary).
Well, that's all!
lunova-moskalenko
Quote: nut

The workpiece was completely cold, and the jelly D. Etker 8) It all leaked inside and froze under the cake and everything turned out wet
Something you mean broke with the jelly itself! I didn't have that. I wanted to go for strawberries today to make a photo report, but my husband slowed down, they say I’ll take it and now my mom is driving. But I promise to do it literally tomorrow and show everything in detail. I will even deliberately put it in a separate topic, otherwise we have cluttered the topic here. Maybe you can try another portion of jelly now to pour it over again. And the wet is not scary, it will soak and everything will dry out.
nut
I made 2 packs, now I cooled it down almost to cold, stirred it all the time with a whisk so that it would not freeze in the ladle, took out the cake from the withers, it was completely cold, the first jelly froze inside, I poured it out and again everything was absorbed and the bottom was already in jelly.
Kitchen stuff (1)
here it is clearly shown after the second fill

Alim
Quote: nvk

Oh! I missed the message. Nightmare. I've been hunting the little ones for a long time! Where did you get it? Turn-outs, passwords, pliz!
I hand over a turnout In our Solovyov warehouses today I saw a set of 5 pieces of molds with a diameter of 10 cm, a height of 2 cm, fakelmanovsky and the price for all pleasure is 100 UAH
Natalia K.
Quote: nut

I made 2 packs, now I cooled it down almost to cold, stirred it all the time with a whisk so that it would not freeze in the ladle, took out the cake from the withers, it was completely cold, the first jelly froze inside, I poured it out and again everything was absorbed and the bottom was already in jelly.
Kitchen stuff (1)
here it is clearly shown after the second fill
Nut I'm shocked. I don't even know what to say (write). Tomorrow I will definitely do it and report back.

Natalia K.
Quote: Alim

I hand over a turnout In our Solovyov warehouses today I saw a set of 5 pieces of molds with a diameter of 10 cm, a height of 2 cm, Fakelman's and the price for all the pleasure is 100 UAH
🔗
Caprice
Quote: nut

The girls, I brought the form, baked the biscuit, cooled it in the withers, laid the cherry on top, spread the jelly according to the instructions, cooled it slightly (it grasps very quickly) poured it on the cherry and ..... no jelly - everything went inside: swoon: And so it all started well: girl_cray1: How can you pour jelly correctly so that it all remains on top
There used to be a link to a similar pie. So there, before, black to lay out the fruits and pour the jelly - they smeared the baked cake with cream. And then they laid out the fruit and poured the jelly. The jelly shouldn't be hot.

Natalia K.
Quote: Caprice

There used to be a link to a similar pie. So there before, black to lay out the fruit and pour in the jelly - they smeared the baked cake with cream. And then they laid out the fruit and poured the jelly.
Caprice I baked this cake more than once. I did not grease the bottom of the pie with cream, but immediately laid out the fruits and poured the jelly. But I have never had such a thing.
Caprice
Who can do it? As for me, it will be even tastier with the cream
By the way, I just thought that it’s right that I didn’t buy this pan for a jellied pie yesterday. And so already devices and gadgets have nowhere to store. At most, if I really want to, I will bake it in a tart mold from shortcrust pastry, spread it with cream, fill it with fruit and pour in jelly.
lunova-moskalenko
Girls with a pie move into the recipe I created about him.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=170962.0
lunova-moskalenko
Quote: Alim

I hand over a turnout In our Solovyov warehouses today I saw a set of 5 pieces of molds with a diameter of 10 cm, a height of 2 cm, Fakelman's and the price for all the pleasure is 100 UAH
One gets stolen. There should be like 6 pieces! And in which warehouse? Maybe I'm sending my son, he studies in Sevaste!
Alim
Maybe it was "stolen", but everything is in a box, 5 pieces are written. Details in PM. If the price is right
irza
Quote: nut

a jelly D. Etker

Nut, and the usual jelly, or for the cake? Maybe you need much less water, if the usual jelly?
Natalia K.
I took a photo of my own
Kitchen stuff (1)

And yet there are 6 of them
lunova-moskalenko
Quote: Alim

gyyy ... In Sevastopol, a black box and molds tezh
And what is also Fakelmanovskaya? It's just that they have all the packages as in the top picture, and you write that black? Strange. Damn, son can't go to Nightingales. He has his last exam on Sunday, and tomorrow he has a consultation. Already current next week. after the session closed!
Alim
yes, torchman. in that shop on monday and thursday days off
if I get there again, I will take a picture
Svetta
To everyone interested in this cake I will give an exhaustive consultation on the topic
https://Mcooker-enn.tomathouse.com/in...2.0
I am the author.
friend
Maybe someone saw these forms in St. Petersburg?
lunova-moskalenko
Quote: svetta

To everyone interested in this cake I will give an exhaustive consultation on the topic
https://Mcooker-enn.tomathouse.com/in...2.0
I am the author.
HOORAY!!! THE AUTHOR IS LIKED HERE !!! AND THAT PARTISANILA AND ON MY INVITATIONS HERE DIDN'T COME !!! LIGHT, I'm glad that you are with us!
Natalia K.
Quote: nvk

HOORAY!!! THE AUTHOR IS LIKED HERE !!! AND THAT PARTISANILA AND ON MY INVITATIONS HERE DIDN'T COME !!! LIGHT, I'm glad that you are with us!
Yeah, Nadia was lured by my prayers. Yesterday I told Sveta that Ira Nut it is impossible to pour the jelly on the right one. Here Svetta and decided to help
lunova-moskalenko
Quote: natalisha_31

Yeah, Nadia was lured by my prayers. Yesterday I told Sveta that Ira Nut it is impossible to pour the jelly on the right one. Here Svetta and decided to help
Thanks for the prayers! I wrote to her several times, they say we are waiting for a visit, and she was partisan. Probably if not for Oreshek, then we would not have lured her again!
makabusha
Kitchen stuff (1) Kitchen stuff (1)

All recipes

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers