Ilona
Lozja, why did you make the cakes so thick, did you double the portion of dough, or did you just have a smaller diameter? Are the cakes rising strongly? (I ask what would then reduce the portion if that)
Vilapo
Quote: ilonnna

Lozja, why did you make the cakes so thick, did you double the portion of dough, or did you just have a smaller diameter? Are the cakes rising strongly? (I ask what would then reduce the portion if that)
ilonnna, she made this cake with biscuit cakes. In the recipe I mentioned that this cake can be made with biscuit cakes and it turns out very tasty. And with those cakes with which I made, this experiment .. also successful. At that time, my mixer from the combine broke down, and as you know, the biscuit needs to be beaten well. Now I already bought myself a new mixer and was making a cake with biscuit cakes.
Strawberry pleasure cake
this is how it looks with a biscuit.
Ilona
No, Len, well, they are thin anyway !!! As I love !!! Then let's add additions to the recipe (for those who want a cake on a biscuit dough), so as not to miss the amount
Vilapo
Quote: ilonnna

No, Len, well, they are thin anyway !!! As I love !!! Then let's add additions to the recipe (for those who want a cake on a biscuit dough), so as not to miss the amount
Ilona, ​​I have a shape of 24cm in diameter, so that the biscuit is not thick, I make it from 4 eggs, 120g. sugar, 1/2 tsp. l. van. sugar, 120g. flour. Or choose whichever one you do best.
Lozja
I have a Vanilla biscuit on boiling water, in a slow cooker, 21 cm.And the shape is 22 cm.
Zhivchik
Girls, I don’t know where to turn with my question. Can you tell me something.
I always used regular gelatin. And now instant instant is sold everywhere. How to use it?
I used to take 1 tbsp. l. gelatin soaked it with 7 tbsp. l cold boiled. water. It swelled up. Then she melted it and poured it into 0.5 l. liquids. Now, how about this instant one?
I want my mom to make a soufflé with one protein, stevioside instead of sugar and strawberries. And I don’t know how much of this gelatin. And do I need to soak it?
Vilapo
Quote: Zhivchik

Girls, I don’t know where to turn with my question. Can you tell me something.
I always used regular gelatin. And now instant instant is sold everywhere. How to use it?
I used to take 1 tbsp. l. gelatin soaked it with 7 tbsp. l cold boiled. water. It swelled up. Then she melted it and poured it into 0.5 l. liquids. Now, how about this instant one?
I want my mom to make a soufflé with one protein, stevioside instead of sugar and strawberries. And I don’t know how much of this gelatin. And do I need to soak it?
Tanya, with this gelatin I do the old-fashioned way, pour cold boiled water for at least 10, it swells, I dissolve it in a water bath.
Zhivchik
Quote: Vilapo

with this gelatin, I do the old fashioned way, pour cold boiled water for at least 10, it swells, I dissolve it in a water bath.

True? I am a bast ...
Lenochka,
Ilona
Quote: Vilapo

Ilona, ​​I have a shape of 24cm in diameter, so that the biscuit is not thick, I make it from 4 eggs, 120g. sugar, 1/2 tsp. l. van. sugar, 120g. flour. Or choose whichever one you do best.
Thank you!

Quote: Zhivchik

True? I am a bast ...
Lenochka,

So ... on the pack it is written what and how ...
Vilapo
Quote: ilonnna

Thank you!

So ... on the pack it is written what and how ...
Yes, it is written on the pack to pour into a container of hot water, at the rate of 1 tbsp. spoon for 400 ml of water. But this option does not suit us, we need to combine gelatin with sour cream, so I do as I wrote to Tanya
Quote: Vilapo

Tanya, with this gelatin I do the old-fashioned way, pour it with cold boiled water for at least 10, it swells, I dissolve it in a water bath.
Ilona
Well, well ... we must somehow remember!
Vitalinka
Vilapo , thank you very much for the wonderful cake!
Made with vanilla biscuit, all the rest according to the recipe. Next time I'll try your cakes.

Strawberry pleasure cake Strawberry pleasure cake
Vilapo
Vitalinka, the cake is great. And thank you for writing
nut
Vilapo - Lena, tell me - when we breed jelly 2 packs of 2 tbsp. sugar should be added or not? If necessary, how much?
Vilapo
Quote: nut

Vilapo - Lena, tell me - when we breed jelly 2 packs of 2 tbsp. sugar should be added or not? If necessary, how much?
We don't add a nut in jelly from the packs, everything is there. Only dilute with boiled water. We reduced the water to 2 glasses so that it solidifies well.
nut
In Dr. Etker it is written to mix the pack with 2 tbsp. l. sugar and stir with water, well, I mixed 2 packs with 3 tbsp. l sugar for 2 cups. water - it will probably be sweet - the cake in the wither is already worth it
Lozja
Quote: nut

In Dr. Etker it is written to mix the pack with 2 tbsp. l. sugar and stir with water, well, I mixed 2 packs with 3 tbsp. l sugar for 2 stack. water - it will probably be sweet - the cake in the wither is already worth it

That's right! Lena meant regular strawberry jelly, it comes with strawberry flavor, and it already has sugar in it. And the jelly for Ober's cake is essentially tasteless in itself, so sugar must be added there according to the instructions. I also made it according to the instructions on the bag - everything turned out just right to taste, don't worry.
Vilapo
Quote: Lozja

That's right! Lena was referring to the usual strawberry jelly, it comes with a strawberry flavor, and it already contains sugar. And the jelly for Ober's cake is essentially tasteless in itself, so sugar must be added there according to the instructions. I also made it according to the instructions on the bag - everything turned out just right to taste, don't worry.

Nut, it won't be sweet, don't worry. You ask and do not write what kind of jelly we are talking about, and I answer meaning the jelly that I use.
nut
I could not resist and tried a piece - divinely delicious and tender
Vilapo
Quote: nut

I could not resist and tried a piece - divinely delicious and tender
That's great, eat to your health
Vitalinka
Vilapo, well, we really liked your cake! Only today we have a peach treat with a honey biscuit!

Strawberry pleasure cake
Vilapo
, personally. !! Vitalinka, these cakes can be made with any fruit and will always be very tasty. Thanks for the photo and report
Ilona
Question: and if there is no semi-finished jelly product, can it somehow be made by yourself or is it very dreary? I only have Dr. Oetker Jellix - a natural gelling agent for instant jam, jams, jellies. Can you make fruit juice from any jam and add it there and get jelly?
barbariscka
ilonnna Ilona, ​​I added Jellix to orange confiture in https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=156314.0.
If you rub it through a sieve, you actually get jelly. I think that you can try and make from berries. But it will still be different. It's easier to buy regular gelatin and prepare jelly based on some kind of berry or other fruit. It will not be worse than from the doctor.
Vilapo
Quote: ilonnna

Question: and if there is no semi-finished jelly product, can it somehow be made by yourself or is it very dreary? I only have Dr. Oetker Jellix - a natural gelling agent for instant jam, jams, jellies. Can you make fruit juice from any jam and add it there and get jelly?
Ilona, ​​pectin is not gelatin, it's better to make jelly yourself. Boil the concentrated compote, strain the berries and add gelatin. Let it freeze a little ...
Ilona
Girls, thank you all! By the way, it was written on the package that it was for making jams and jellies. But I didn’t experiment and drove it back to the store (I couldn’t think of it right away) Now I am a happy owner of 2 bags of quick cherry jelly and 2 bags of raspberry - no strawberry! Probably I will do it with raspberry. I'll just put the younger one and go straight to the open-hearth!
Vilapo
And today, on the contrary, I was very lucky, there appeared not only strawberry, but also peach. By the way, I bought peaches today, and they are greenish for food, but just right for a cake ...
Strawberry pleasure cake
Ilona
Soooo! Now I am going to torture with my gelatin. I did not find an instant one, but there is the most common one.Isn't it a lot of 2 tbsp. l. gelatin for 350 g sour cream then? Can't get a piece of rubber?
Vilapo
Quote: ilonnna

Soooo! Now I am going to torture with my gelatin. I did not find an instant one, but there is the most common one. Isn't it a lot of 2 tbsp. l. gelatin for 350 g sour cream then? Can't get a piece of rubber?
No, it won't work, gelatin is still diluted with water, plus sugar in sour cream ...
Ilona
Well, okay, I will believe a word! The cakes are already getting cold!
Ilona
Lena, I did everything, it remains only to pour the jelly, but it seems to me that it will not freeze, because I poured one spoon into a saucer and put it in the refrigerator. It cooled down, but water remained water! I have no experience with powdered jellies. I bought what it was - Russian product "Quick-cooking jelly" 1 glass of water is written for 1 package, in general, it is also written in your recipe. What to do, add gelatin or pour it like that and it will somehow solidify by a miracle?
Vilapo
Ilona, ​​it will of course freeze, but it will take more time, in our jelly, the norm is two glasses of water per bag (and I explain this in preparation), I reduce the water to a glass so that it freezes faster ...
nut
Ilona, ​​it is better not to fill it with this (n) Otherwise, you will get a wet bun, like I had the first time;) Look for Dr. Etker's jelly - in my opinion it is sold everywhere
Ilona
Oh, girls, now I myself know that I will get a soaked roll! In general, this jelly "Russian Product" is not a jelly, although the gelatin is listed there, but apparently they forgot to put it there. And it pushed me to get rid of the new technology at night, when there was no one to tell me (all normal people were asleep). And I have Mistletoe big-eyed "rolls mixed up, the cake has started - the strawberries are chopped and laid (at that time still smooth and pretty), it is necessary to deal with the jelly, and at the small one the temperature under 39 climbed into the throat of the rash (nothing boded herp sore throat, but ) And I rushed from small to jelly, what would he, damn it ... It wasn’t going to freeze even with the addition of a dessert spoon of gelatin, but I hoped and poured this into the cake! The kuda liquid disappeared and began to seep through the gap between the bottom And the side. Well, what could I do? The strawberries remained dry and lay on the cake (not at all sandy). It's good that I took 4 packets of jelly. The cherry was used, but what to do? , put it in the freezer, and, for every fireman, I separately spread 2 tablespoons of gelatin in a glass of water so that it would be ready.In general, after half an hour the instant jelly "Russian Product" cooled down to cold, but ... freeze !!! poured it into a saucer, put it in the freezer , after 15 min. the result is the same - water with water! In general, I took out this water, added heated gelatin, waited a little and poured the strawberries. But for some reason I didn't manage to fill it to the end - medium strawberries were not drowned in jelly. And for some reason, many strawberries decided to emerge. why? I don’t understand. In general, I did something, of course, but not quite what I wanted. The photo shows that the top cake is pink from impregnation with the first "not enough jelly", which is why it is also swollen! But, this is understandable - you need to look for a normal jelly, but how to deal with the emergence of strawberries? After all, the pattern did not work out because of this
Strawberry pleasure cake Strawberry pleasure cake Strawberry pleasure cake
Arka
Ilona! There's even a recipe for your jelly arabic cupcake with jelly
Vilapo
Ilona, ​​as I understand the quality of the jelly leaves much to be desired, but we learn from mistakes. And what kind of jelly did you use before, or not? The bottom and middle are excellent, the top cake has really absorbed the jelly. The first mistake is that you started pouring just cold jelly, which did not start to freeze. Seeing that it does not freeze, it was necessary to navigate along the way .... Strawberries pop up only if the jelly is liquid, it does not pop up if the jelly is gelatinous. The jelly should not only cool, but also begin to harden slightly .... Well, in general, you are great, and rolls and cake and even looking at night. And if the desire is not lost to experiment with the mistakes, I think next time everything will work out. Thanks for the report: rose: and the pictures.
Ilona
Quote: Arka

Ilona! There's even a recipe for your jelly arabic cupcake with jelly
Not ... it's unlikely that this awful thing was used there, although ... it might have worked there. And I didn't have to put on jelly, but get the cake, like Lena's in the picture!
Ilona
No, Len, the desire has not disappeared - I will try again. On the contrary, if it didn’t work out, then we need to learn, I think so. I have never made jelly before. (Or I don’t remember already, but the fact that I didn’t use the chemical from the bag - definitely!)
Vilapo
Quote: ilonnna

No, Len, the desire has not disappeared - I will try again. On the contrary, if it didn’t work out, then we need to learn, I think so. I have never made jelly before. (Or I don’t remember already, but the fact that I didn’t use the chemical from the bag - definitely!)
Well, okay, next time everything will turn out great. Just look at what types of jellies you sell, what is the best ...
The same doctor Ober .. there are many different types of him, I did not write about him as I do with "Mriya"
Ilona
Quote: Vilapo

Well, okay, next time everything will turn out great. Just look at what types of jellies you sell, what is the best ...
The same doctor Ober .. there are many different types of him, I did not write about him as I do with "Mriya"
I bought the only one that was. Now I will look for something else.
Zhivchik
Lenochka, thanks for the recipe!
True, I have always made a similar cake, and your recipe made me make it again.
I do not recognize any dough in cakes, only biscuit.
I also thickly spread the chopped strawberries under the jelly layer and on the jelly layer. And I have three cakes.
On top, too, a layer of strawberries.
This time, since the strawberry is already leaving, I had to do it with the tiny one and put it only in jelly. If you compare, my variation is more juicy, because there are a lot of strawberries.
Although the cake is far from your original, I will show it anyway, because it was your recipe that made me make it.
Strawberry pleasure cake

Thank you!
Vilapo
Tanya, it's great that my recipe made you make your own cake * JOKINGLY * I think your family was happy
I myself make these cakes in different variations, since the distant 80s, when I first met them in the GDR: flowers: This recipe is just one of many options And you have a beautiful, delicious cake with mint
Zhivchik
Thank you, Lenochka!
And I don't bake cakes according to recipes. She came up with this one herself.
The main thing for me is a biscuit, and there XVantazia is already walking.
Yes, I read in your first post that you made this cake from a biscuit.
Delicious....
Vilapo
Quote: Zhivchik

Thank you, Lenochka!
And I don't bake cakes according to recipes. She came up with this one herself.
The main thing for me is a biscuit, and there XVantazia is already walking.
Yes, I read in your first post that you made this cake from a biscuit.
Delicious....
alena_s
Finally we got around to figuring out how to expose a photo - otherwise I just read, read and admired everything. I made a cake, since the strawberry harvest is big! I liked it very much - the cream with a slight sourness, the berries in jelly - beauty, I will say separately about the dough - I really liked the cake or biscuit, each calls it differently. But, probably, next. once I will soak it - it turned out a little dry. Maybe you need to bake thinner? I will try Thank you so much for the recipe!

Strawberry pleasure cake
Vilapo
Wow, what a beauty Alena turned out, thanks for the report and the photo: rose: These cakes are also biscuits, you can soak them in syrup, it will be delicious. Or you can make the same recipe with a classic biscuit, I experimented with it
Anyuta NN
Thanks to the author for a wonderful cake recipe. Everyone really liked the cake, it is light, the very thing that you need on hot summer days.
Strawberry pleasure cake
Strawberry pleasure cake
telez
Hello! I brought you thanks for the wonderful recipe! The cake was baked for her husband's birthday. The cake, of course, is not so beautiful, but very tasty!
Strawberry pleasure cake

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