Cake "Pani on pidborah" (Lady in heels)

[Cake dough:]

Cake "Pani on pidborah" (Lady in heels)

Category: Confectionery

Ingredients
Cake dough:
Margarine (soft)	250 g
Sugar	200 g
Yolks	4 things.
Sour cream	4 tbsp. l.
Vanilla sugar	1 tsp
Baking powder	1 tsp
Flour	600 g
For the meringue:
Protein	4 things.
Sugar	4 tbsp. l.
Poppy balls:
Sugar	200 g
Poppy	200 g
Butter (soft)	100g.
Semolina	2 tbsp. l
Egg	1 PC.
Zest	1/2 orange
1/2 orange juice
Pitted cherries	500 g
Cream:
Butter	200 g
Condensed milk	1 can
Glaze:
Sugar	4 tbsp. l.
Cocoa	2 tbsp. l.
Sour cream	2 tbsp. l.
Butter	100 g

Cooking method

• Several years ago I came across a recipe on the Internet for this interesting cake with poppy and cherry filling, which I love very much, and have been baking it ever since.
• The only thing I did this time was to reduce the amount of cream by exactly half, and covered the top of the cake
• sour cream:
• Beat 450 g sour cream with 100 g sugar.
• 1. Knead soft dough, divide into two equal parts.
• The shape can be either round 28cm or rectangular29 * 21cm.
• 
• 2. Divide the whipped meringue into two parts to grease the cakes.
• Spread the cake with meringue
• 
• 3. Prepare the poppy seed: boil the poppy seeds with boiling water, filter, wipe (I did it in the grinder) and mix with the products listed for the poppy balls.
• 
• 4. Roll into balls and spread over the meringue on the cakes
• 
• 5. Distribute the cherries in the space between the poppy balls
• 
• 6. We put in the oven, bake at 180 degrees. 25min. (we are guided by our oven).
• 7. We are also preparing the second cake, do not rush to remove the parchment from one of the cake layers to be useful for laying the cake on the cake.
• Assembly:
• Spread the cooled cake with cream, put the second cake with the poppy on it! Lubricate with glaze or, as I cover with sour cream, decorate.
• 

Cooking program:

oven

Flax, how cool! Poppy balls are a thing !!!

Flax, how cool! Poppy balls are a thing !!!

Poppy seeds with cherries are even better ..

How is the poppy seed prepared? Is it brewing? Or just mixes up?

How is the poppy seed prepared? Is it brewing? Or just mixes up?

Sana, we boil the poppy seeds with boiling water, filter, wipe (I did it in the grinder) and mix with the products that I listed for the poppy balls.

Luxurious cake!

Luxurious cake!

Thank you, Irina!

I was going to the oven, but there were doubts that the cherry could flow and spoil the meringue ... I ask the advice of experienced, are my fears justified and what can be done?

I was going to the oven, but there were doubts that the cherries could flow and spoil the meringue ... I ask experienced advice, are my fears justified and what can be done?

Orhi, you need to defrost the cherries, let the juice drain, and then put them in the gaps between the poppy balls. The protein layer after baking will not be dry, it turns out to be tender, soft, in addition to the inner filling

Thank you!
As I understand it, you don't need to sprinkle with anything like flour or semolina meringue
Doesn't it stretch like cheese?
I freeze the cherries and put on the first cake! Then I will unsubscribe.

Thank you!
As I understand it, you don't need to sprinkle with anything like flour or semolina meringue
Doesn't it stretch like cheese?
I freeze the cherries and put on the first cake! Then I will unsubscribe.

No, it doesn't stretch, you don't need to sprinkle

Well, it looks delicious, but ... I thought for a long time how to put the cake on the cake, and when I put it, all the cream got out (((the cake turned out in a puddle of cream.
What's wrong?

Well, it looks delicious, but ...I thought for a long time how to put the cake on the cake, and when I put it, the whole cream got out (((the cake turned out in a puddle of cream.
What's wrong?

, in point 7 of the recipe, wrote how I turn the cakes. Liquid cream or just crawled out on the sides under the weight of the cake? And why the pool of cream, the skin cooled down, were not warm, or the cream turned out to be very liquid (as oil, I am sure of condensed milk)

I'm not sure of anything, maybe the cakes have cooled down a little (the cream melts in the refrigerator), the cream is thin (do you need less clots?) and definitely under the weight, the cake is very heavy
How to turn it over, but it doesn't work out somehow, or the filling will fall or put the parchment on the cream?
I feel completely awkward but today is such a day

I'm not sure of anything, maybe the cakes have cooled down a little (the cream melts in the refrigerator), the cream is thin (do you need less clots?) and definitely under the weight, the cake is very heavy
how to turn it over, but it doesn't work out somehow, or the filling will fall or put parchment on the cream?
I feel completely awkward but today is such a day

Orhi, the cream should not be dense (the ratio of oil and condensed milk is not right) but it does not flow either, the cakes are really heavy (and if the cakes are not completely cooled down, then of course the cream will flow, the temperature inside the cake turned out to be higher, so the cream began to run away ) Turning over, I also adapted for the first time, but this did not lose the desire to bake it, the cake is infused and delicious. I think the oil that has climbed onto the top cake needs to be returned, put the cake in the refrigerator, let it cool, and only then take it out and spread it with icing

Well, I did, but I'm worried that the filling has shifted
and I do not want icing, I cooked it under marzipan, I hope it will lie

Well, I did, but I'm worried that the filling has shifted
and I do not want icing, I cooked it under marzipan, I hope it will lie

If the filling is not scary, they won't guess, you can cover it with marzipan, good luck

I baked it, but it seems to me that the cakes did not work out ... they seem to be cool, it is unlikely that it came out like that from the cream. I don’t understand the reasons, but it haunts me in all baking ...
And in the end it seemed to me that it would be tastier to make such a filling on an airy sponge cake.
Here is the cake and the cut.

I baked it, but it seems to me that the cakes did not work out ... they seem to be cool, it is unlikely that it came out like that from the cream. I don’t understand the reasons, but it haunts me in all baking ...
And in the end it seemed to me that it would be tastier to make such a filling on an airy sponge cake.
Here is the cake and the cut.

Orhi, a pretty cake. It's not entirely clear to me what it means to be dull (flour was poured more than necessary, the dough should be soft), but I look like the cream has stratified (as if the cakes were still warm). On biscuit cakes, such a filling cannot be made right away, this is possible only on shortbread dough, the filling is heavy. If I were there, I would see what was done wrong, and now I can only guess. Thanks for the photo report, and whose baby is a 2 year old daughter? Health to her and all the best in this life

Thank you yes daughter
The dough was soft ... sort of
I have a lot of where such dough slips, maybe it's the ingredients? I take the highest grade flour from Nordic, the rest can hardly have such an effect ... hmm
Dull in the sense of heavy, as if wet, not crumbly, but as if the cake was soaked in oil and pressed ... but the toothpick is clean

Thank you yes daughter
The dough was soft ... sort of
I have a lot of where such dough slips, maybe it's the ingredients? I take the highest grade flour from Nordic, the rest can hardly have such an effect ... hmm
Dull in the sense of heavy, as if wet, not crumbly, but as if the cake was soaked in oil and pressed ... but the toothpick is clean

I only use in. from. Kievmlyn, I have a cut in the photo, look at the structure of the dough, it looks the same with yours, or all the same in different ways

It seems to me in different ways, but we don't have such flour either.
In general, it seemed to me that the cake is still fat and heavy and sets off the delicate filling. And in the filling itself I wanted exactly a small crispy meringue
But poppy is definitely delicious and original in the cake!

It seems to me in different ways, but we don't have such flour either.
In general, it seemed to me that the cake is still fat and heavy and sets off the delicate filling. And in the filling itself I wanted exactly a small crispy meringue
But poppy is definitely delicious and original in the cake!

Orhi, as a rule, a new recipe, the first time I cook as written, and then I change it if it seems to me that it will be better differently (we all have different tastes) So try, experiment

Yes, thanks

I baked it, but it seems to me that the cakes did not work out ... they seem to be cool, it is unlikely that it came out like that from the cream. I don’t understand the reasons, but it haunts me in all baking ...

I understand that it is far from being relevant, nevertheless I will speak out. I often bake shortbread dough, and I can say that a lot depends on margarine and butter (both are not so hot). This is the first thing. Secondly, if sour cream is present in the shortbread dough recipe, then the cakes are really denser, but still tasty. And for such an amount of margarine and flour, I would add not 1 tsp, but 1.5 or even 2 tablespoons of baking powder. Because baking powder of different quality, maybe you just need to change the brand. And also, by the way, sometimes it helps to change the baking temperature. First, put it higher, and as soon as it turns brown and rises, reduce the temperature.

delicious!

delicious!

highly !!!