Kefir cake

Category: Confectionery
Kefir cake

Ingredients

BISCUIT:
semolina 1 tbsp.
kefir 1 tbsp.
vegetable oil 150 ml
sugar 170gr.
wheat flour 1 tbsp.
soda 1 tsp
CREAM:
kefir 0.5 l.
sugar 0.5-1 tbsp. (taste)
sour cream OK. 100 g
gelatin 15 gr.

Cooking method

  • 1 st. = 250ml.
  • Sponge cake for pie recipe "Kefir cake
  • I didn’t keep it dry and dry it anymore. Cut into 3 cakes
  • This is the bottom cut
  • Kefir cake
  • And this is the top
  • Kefir cake
  • She soaked the cakes with apricot jam diluted with water.
  • CREAM:
  • Pour boiling water over the gelatin (yeah, boiling water - that's what I always do). Beat kefir with sugar. Pour the swollen gelatin into kefir in a thin stream. Beat the sour cream. Combine sour cream with kefir. Cool slightly so that the cream thickens a little (so that it does not leak when smearing the cakes). We collect the cake and in the refrigerator for setting / gelling the cream (it turns out something similar to a souffle and sways slightly)
  • Kefir cake
  • For decoration, the cream can be combined with jam of different colors. I combined cream with strawberry jam. The result is a pink cream. But in order to decorate with this cream, it must be cooled (otherwise it will leak). I didn't have such an opportunity - my husband was already standing behind his back and demanded a cake (yeah, practically not soaked - he stood in the refrigerator for only a couple of hours). So I quickly navazyukla just with a pastry bag some strange patterns (forgive me for such a daub "the cake is decorated in the fantasy style of folk art or in the style of painting on dishes from the early 19th century" ©Gaby ).
  • Kefir cake Kefir cake

Time for preparing:

OK. 3 hours per biscuit, approx. 1 hour for cream and assembly, plus at least a couple of hours () for impregnation and cooling

Note

I thought for a long time whether to lay out this cake (I didn't prepare it on purpose, there are no good photos, and it's not a masterpiece, which are here for everyone to admire and lick). I decided to post it all the same. Suddenly someone will like it. It is very tasty (even though it came out ugly for me) The husband ate a third, then chopped off another portion (in general, half of the cake was gone two hours after it was assembled). And said to do more

Joy
Manna, delicate, wonderful cake. Just a balm for my stomach ... I have taken the recipe to the bookmarks - I will definitely make it. Thank you.
Manna
Quote: Joy

Manna, delicate, wonderful cake. Just a balm for my stomach ... I have taken the recipe to the bookmarks - I will definitely make it. Thank you.
I'm glad you liked this cake
Gaby
Manna, I also pour boiling water over gelatin and niche, everything always freezes, and the phrase about daub I strongly recommend replacing with: the cake is decorated in a fantasy style of folk art or in the style of painting on dishes from the early 19th century. In!

And the recipe is cool!
Manna
Quote: Gabi

and I strongly recommend replacing the phrase about daubing with: the cake is decorated in a fantasy style of folk art or in the style of painting on dishes from the early 19th century. In!

And the recipe is cool!
Thank you for the kind words I would never have composed so floridly

Fixed
nina1973
What a wonderful cake and not very high-calorie it seems
Manna
Quote: nina1973

What a wonderful cake and not very high-calorie it seems
Somehow I didn't ask myself about calories ... But he eats very easily (and quickly)
Omela
manna , what a handsome man it turned out !!!!
Manna
Quote: Omela

manna , what a handsome man it turned out !!!!
Mistletoethanks for the praise

Only you don't need to praise me like that, otherwise I will decorate the cakes later, once and such a daub such decorations "in the fantasy style of folk art or in the style of painting on dishes of the early 19th century" () receive praises

But the fact that the cake is tasty and light is undoubtedly
Omela
Quote: manna

otherwise I will decorate the cakes later,
for me to cut a biscuit into pieces is already a feat !!!! And about the decoration, I generally keep quiet !!! So, deservedly get praises !!!
Manna
Quote: Omela

for me to cut a biscuit into pieces is already a feat !!!! And about the decoration, I generally keep quiet !!! So, deservedly get praises !!!
After these words, I directly felt like a hero, But how could I have got such a cake without Shrimati from Mistletoe?
nimart
Manna, a very nice cake and I really like the decorations
tell me, how much water to pour gelatin and for how long?
Manna
Quote: nimart

Manna, a very nice cake and I really like the decorations
tell me, how much water to pour gelatin and for how long?
nimart, thanks for the positive feedback
I pour the gelatin with boiling water so that it completely covers it and so that there is a place for swelling ... well ... somewhere 50ml ... I stir it and leave it to swell for 15 minutes (sometimes less - I still pour boiling water, not cold water). In general, I do everything by eye, both in the volume of liquid and in time. The main thing is that there are no grains.
nimart
Manna, and tried to make a cream not on gelatin, but on agar?
I several times made kefir cream on agar and probably the wrong proportions or something else and I didn't really like the taste.

And what is sour cream added for, for taste or consistency? ) question from the teapot)
Manna
Quote: nimart

Manna, and tried to make a cream not on gelatin, but on agar?
I several times made kefir cream on agar and probably the wrong proportions or something else and I didn't really like the taste.

And what is sour cream added for, for taste or consistency? ) question from the teapot)
Haha, sour cream for both taste and consistency (it whips well if thick).

And about agar ... I confess, I wanted to buy it so many times, but I never bought it. So I don't know how with agar
Omela
Quote: nimart

Manna, and tried to make a cream not on gelatin, but on agar?
nimart , I did, but not kefir, but creamy yoghurt. Here HERE.
SvetaGdeTo
manna, supper cake! Photos, by the way, too! Indeed, I want to lick. So gentle!
"Otherwise I will decorate the cakes ..." - the main thing is, do not be lazy to spread such delicious treats to us!
Manna
Quote: SVETAGDETO

manna, supper cake! Photos, by the way, too! Indeed, I want to lick. So gentle!
"Otherwise I will decorate the cakes ..." - the main thing is, do not be lazy to spread such delicious treats to us!
Oh, well, I was completely praised
thanks for the support
MariS
Manna,thanks for such a delicate cake! I really want to create the same miracle. For me, this is aerobatics. Thank you -
Manna
Quote: new

Manna,thanks for such a delicate cake! I really want to create the same miracle. For me, this is aerobatics. Thank you -
Here the main desire is to create. And you have it. So "such a delicate cake" will work out for you
Alexandra
Quote: Omela

nimart , I did, but not kefir, but creamy yoghurt. Here HERE.
Manna, nice delicate cake
Mistletoe, and why such difficulties with agar? It doesn't have to be soaked at all
You need to take 1 tsp for every 250 grams of mass that we want to gel (or 1 tsp for every 500 g if we just want a thicker, non-flowing consistency), pour 50 grams of hot, almost boiling water, stir so that there are no lumps, bring to a boil and boil for 1 minute to reveal the gelling properties of the agar. Then add a warm (or room temperature, but not cold) mass, which we want to gel, into this mixture on a spoon. Freezes at room temperature

Manna
Quote: Alexandra

Manna, nice delicate cake
It is especially pleasant to "hear" this from you Thank you

Quote: Alexandra

Why such complications with agar? <...> Freezes at room temperature
Now I want to buy it doubly But just ... where can I get it in this "tundra"? Okay, boom look
Omela
Quote: manna

Just ... where can I get it in this "tundra"? Okay, boom look
manna , is sold in the "Indian Spices" chain of stores.

Alexandra, I soak it, because my older comrades taught this way (Cake) on our forum !! And I boil for 3-5 minutes, no less, because I read that there are punctures with solidification. But, as they say, who is used to what.
Alexandra
Mistletoe, agar of different quality is available.

The one in the flakes - perhaps, and requires soaking and longer boiling

But the finely ground white powder that is sold in Indian spices - perfectly gelatinous, and does not require any additional action. Even overdue - once bought in excess - behaves perfectly.

I do it in accordance with the recommendations of Elena Stoyanova, she wrote a book about the use of agar in a healthy diet
manna, you can order from Seregina with postal delivery
🔗
🔗
Omela
Alexandra, Thank you! I have powder from Indian spices. I will try not to soak, as you advise.
Manna
Quote: Omela

manna , is sold in the "Indian Spices" chain of stores.
So the difficulty lies in the fact that I am now 200 km from Moscow. But as soon as I get home, immediately to the "Indian Spices" for agar

GirlsThanks a lot for the tip

Alexandra, also thank you for the educational program on agar Very instructive
Albina
Highly APPETITE cake, but this week is EASTER and it will be necessary to bake cakes, so I will refrain from baking for now.
Manna
Quote: Albina

Highly APPETITE cake, but this week is EASTER and it will be necessary to bake cakes, so I will refrain from baking for now.
Thank you I am glad that you liked the cake
nimart
Manna, Omelochka, Alexandra, thanks for responding to my question about agar

Alexandra, can you explain again pzhl, about the dosage?
Quote: Alexandra


You need to take 1 tsp for every 250 grams of mass that we want to gel (or 1 tsp for every 500 g if we just want a thicker, non-flowing consistency), pour 50 grams of hot, almost boiling water, stir so that there are no lumps, bring to a boil and boil for 1 minute to reveal the gelling properties of the agar. Then add a warm (or room temperature, but not cold) mass, which we want to gel, into this mixture on a spoon. Freezes at room temperature

did 1 hour. l of agar per 0.5 l of liquid. poured hot, slightly cooled agar into whipped kefir with sugar, beat it even more, it immediately froze when spreading.
grains were felt when finished.
can agar overdose?
SvetaGdeTo
"But as soon as I get home, go straight to the Indian Spices for agar" .....
Manna, can you tell me where in Moscow "Indian Spices"?
Alexandra
nimart ,

No overdose.
I wrote that the mass (in this case, kefir) should be warm or at least at room temperature,
and that it is necessary not to pour the agar, but add the mass to the agar on a spoon.
You poured hot agar into cool kefir, so the agar gelled instantly - I draw your attention again - the agar gelled at room temperature
You can fix it - just heat the kefir mass together with the agar in it until the lumps are completely dissolved

SVETAGDETO , on our forum there is a separate Temka about "Indian spices"
nimart
Mannochka,
baked your kefir cake but without kefir cream (there was no kefir in the house, and time to figure out something based on motives)
And in my head is your photo with "ice patterns", so I can say that my cake with imaginary kefir cream
and when it is with real kefir cream, then twice

Alexandra, thank you, I'll take into account what you need to pour into. And all the same if at 1h. l of agar per 500 g of liquid, a thick, non-flowing consistency, then what is it at 1 hour. l for 250g? I'm completely confused, please explain
Manna
Quote: SVETAGDETO

Manna, can you tell me where in Moscow "Indian Spices"?
Here is a temka about "Indian spices". There are addresses.

Quote: nimart

Mannochka,
baked your kefir cake but without kefir cream (there was no kefir in the house, and time to figure out something based on motives)
Is my cake without kefir cream? Then this ... and not my cake, and not Shrimati from Mistletoe... This is a biscuit from my cake and from Shrimati from Mistletoe

Quote: nimart
And in my head is your photo with "ice patterns"
ABOUT! Another variant of the name my daub my patterns "in the fantasy style of folk art or in the style of painting on dishes of the early 19th century" (© Gabi)
Alexandra
nimart,
1 tsp for 250 g - holds its shape like a light molded jelly, cut with a knife while maintaining its shape

1 tsp per 500 g - creates a creamy consistency, but retains its shape only when frozen

(I removed the photo so as not to clog the Temka)
Manna
Quote: Alexandra

I will give examples of my work:
What a beauty aaaa (* breathless *) That's about such masterpieces, which you look at with admiration and swallowing saliva, I said
nimart
Alexandra, thanks for the clarity !!!
What are your golden hands !! Inspiration to you in creativity !!!

So, if you need 500g of cream for a cake, then it must be made from 500g of liquid (kefir, for example) and 2 hours. l. agar?
nimart
Mannochka,
I know city cake will be
I know garden patterns bloom
the main thing, in my case, is not to promise, otherwise it will definitely not work
Alexandra
manna, Thanks for the kind words
nimart , thanks and good health

In the recipe, the kefir cream is soft, should it not be cut with a knife while maintaining its shape? In this case, 1 tsp. for 500 g of kefir
And if you want to keep the cream like a cheesecake, then 2 tsp. for 500 g
Manna
Quote: nimart

So, if you need 500g of cream for a cake, then it must be made from 500g of liquid (kefir, for example) and 2 hours. l. agar?
I don't know for sure (I didn't use agar after all), but based on the proportions that I gave Alexandra, I think I need 1h. l. for 500g. kefir, inchaye you will not get a light kefir souffle, but kefir marmalade
Manna
Baked a biscuit in a smokehouse

I decided to assemble a kefir cake with him in the opposite way in a silicone mold of a suitable size

Kefir cake

And the cutter
Kefir cake
Manna
Here is the build process

Kefir cake Kefir cake
Kefir cake Kefir cake
Vichka
Mannochka! You amaze me more and more!
I will learn to collect such a cake from you.
Narkom
tech-s should try to collect the same ...
Manna
Quote: VS NIKA

I will learn to collect such a cake from you.
Thank you dear! There is nothing complicated in such an assembly. It just takes a little longer than usual.

Quote: Narkom

tech-s should try to collect the same ...
Of course, try it out.This assembly is convenient in that you don't need to decorate the cake, it is already decorated with its own shape A, this saves time
Lud-Mil @
Manna, do you think you can replace kefir in cream with homemade yogurt?
A very beautiful cake turned out!
irunchik24
I baked this cake today! It turned out !!! The first semolina cake I got. Instead of kefir I took Prostokvashino's "Sourdough" and I think that from this the color of the crust is like that of ryan bread))) but delicious
Manna
Irunchik, I'm very glad that the pastries turned out to be successful

Quote: Lud-Mil @

Manna, do you think you can replace kefir in cream with homemade yogurt?
A very beautiful cake turned out!
Thank you Of course, you can also yogurt I apologize for seeing your question just today

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