"Jubilee" cake

[Dough:]

"Jubilee" cake

Category: Bakery products

Ingredients
Dough:
Wheat flour	3 tbsp.
Margarine	300 g
Yolks	3 pcs.
Sour cream	3 tbsp. l.
Soda quenched with vinegar	2/3 tsp
Meringue:
6 proteins and 4 tbsp. beat sugar into a strong foam
Nuts	2 tbsp.
Cream:
Boiled condensed milk (2.5 hours)	3 cans of 400 g
Butter	3 packs
Cognac or alcohol	6 tbsp. l.
Cocoa	6 tbsp. l.

Cooking method

• Knead the dough. Roll out very thin cakes, cut to the desired shape. Screw on a rolling pin and transfer the cake to a baking sheet (dry).
• 
• Spread with a thin layer of (almost transparent) meringue, sprinkle with chopped nuts. (Mixing nuts with proteins at once - I do not advise, then you will not be able to apply a thin layer of protein to the cake). Place in a hot oven. The oven temperature is medium. It is necessary to observe that the cake does not burn, but as soon as the meringue rises and takes on a hard crust, you need to gently get the baking sheet and, tapping, break the crust on the meringue, you can make holes with a fork, and best of all with a wooden skewer. I do this so that the meringue is baked inside and so that the crust is not soft (raw) in the middle, while the edges of the crust will already burn. Put in the oven again and bring to readiness. The most important thing is to have a crispy shortbread under the meringue.
• 
• So bake all the shortbread dough.
• The remaining meringue must be baked in separate cakes. To do this, cover a suitable shape with baking paper, lay out a layer of protein (no thicker than 1 cm), sprinkle with chopped nuts and press them into the protein with a spoon. We put the cake in the oven, reducing the heat to a minimum. When the cake rises and is covered with a crust, you also need to get it out and pierce the top crust (especially often along the edges and in the center). Put in the oven again and dry. This may take 1-1.5 hours.
• Well, the most important thing is done!
• Now we make the cream. Mix the boiled and cooled condensed milk with softened butter. Beat, until a fluffy mass is obtained, add cocoa, sifted through a sieve, to avoid lumps and cognac or alcohol. The cake comes out very sweet, so you can add lemon juice.
• We spread the cakes, alternating between sand and beige. There is one trick here, shortbread cakes with meringues on top, it's hard to spread with cream, so I put the first cake as usual, meringue up, and the rest, on the contrary, meringue down, and then the cream is applied to the bottom of the shortbread cake.
• 
• And one more piece of advice. From the above products, quite a lot of cakes are obtained, but I do not recommend making one tall cake. The cake comes out very tiny, so I make a cake with a height of no more than 4 shortbread and 1 beige crust or three shortbread and 2 bezelny. Better two, three low cakes than one tall, proven!

Note

Delicious! (i.e. bon appetit!)

This cake is not very easy to prepare, but it's worth it! It will be appreciated by those who love "Kiev" cakes. I tried it for the first time, not at all in the form that I get now. And I suspect that the current version is not final. Every time I bring something new, I have such a sin. The proportion is large (I just don’t make small ones, we love sweets very much), so for the first time, I advise you to try to make ½ or 1/3 part.

I made a cake again. I love him very much!
But thanks to Stella, now I roll out the dough very thinly right on the paper, cut out the desired shape and bake. Very comfortably! No need to carry the dough, does not break when removed from the baking sheet.

[artisan]

artisan , does the cake become soft or not very?

while I was writing to you in the ambulance, you yourself came to him! No, he's not that soft.it is absolutely not soft! If meringues are not very fond of, you can make a half portion of it and bake only on the cakes, in a thin layer, and do not do them separately. Only the cake is not very beautiful when sliced. Since everything is crispy, it is not cut into beautiful, even pieces. But this is such a small flaw, with such a taste ... But it is sweet

Yes, I think the meringue baked on cakes will be good

I spread the meringue on the dough with an almost transparent layer. Look at what cakes should turn out

Oh, how delicious it looks ............ I love nuts !!! I was already sucked in my stomach ...

but how delicious it is with unsweetened coffee ... Only the most important thing is to bake the cakes so that they are in the center, under the protein

Oh, Artisan I, well, what are you doing to me? I just decided to do your Kiev one tomorrow, the squirrels are already fermenting, but here I will not fit the jubilee door soon

OH! It would be because of what to worry about! The walls are not iron, you can always expand the doorway

And once you ferment the squirrels, then do not turn off the intended path !! And Jubilee, it will be later ... the next day

[artisan]

artisan , and how much does it come out by weight? But how to correct the sweetness? Although, it may not be sweet for the customer what is sweet for us .. At this point, each concept of sweetness is different ..

There is the sweetest meringue there (did you see what amount of sugar there?) But due to this amount it is baked, and not dried. (I used to make only such meringue cakes until I found out about Coconut meringue) I tried to reduce sugar more than once, but after all the failures, I decided that I would not !!!!!
And if you do it with a half portion of protein, without purely protein cakes, then I think that the sweetness will be reduced.
With cream .... maybe give more oil but it will be fatter and more expensive

But I won't say the weight ... I haven't baked it for sale yet, but from this portion (with protein cakes) two rather large cakes 5-6 cm high come out.

Thank you! I still have time, so first I will bake half a portion for my beloved, and I will understand everything .. Let my cellulite be even better !!!!!

That's right !!!! If anything, I'm in touch. I will wait for impressions !!!

I will make a photo report

[Alesya]

not only a photo report, it is necessary to introduce a new rule - to demand also the weight of the baked cakes and, if possible, cream.
So that, Alesya, with you also a weight report.

[NatalyaN]

NatalyaN, I myself, since I started to bake to order, think about what would be very good, in recipes, in the first post, add parameters

[artisan]

artisan, can you imagine, we talked with you here yesterday, and I vaguely remember something like this was once done in our family, well, so that meringues on the cakes ... a long time ago .. I flipped through a notebook with my mother's recipes, and found there this cake !!! The only thing it is written there without nuts and has the name "Dream"

[artisan]

artisan, but you write that the cake is tiny and it is better to make it low .. But if I need to make a hat, it is not low .. at least 8 centimeters probably .. Do you think it will fit? ..

The only thing it is written there without nuts and has the name "Dream"

Oh, dream, so dream !!! !!! This is how everything is tied in life !!!!

Do you think it will work? ..

You see, what's the matter .... 10 and 15 cm can be both. Difficulties will only be in how to cut it and eat it .... when cutting thin, beautiful slices, it will not work. Imagine, a shortbread cake, there is a thin layer of fragile meringue on it, then cream and honey agaric ... When you cut, only the upper beeshny part of the lower cake and the upper sandy part are fastened with cream. But the cake itself, the coupling with the meringue is not strong. In short, I mean that the pieces should be cut not by 3 cm, but larger, or, which in no way reduces the deliciousness of the cake, just eat it all with spoons. Considering that only ardent haters of meringues and nuts may not like this cake, then what's the difference how the customers will eat it ?! It will be delicious and, I can't doubt it, very beautiful!
And one more subtlety, when you smear it, you need to press it well with a board and put a load on it. So that the meringues and nuts crumple. (With the homemade version, I just lightly press the cakes with my hands when I collect the cake)

I made it !! I don’t know if this is how it should be ... In general, I took a picture fresh, even without putting it in the refrigerator !! My husband didn't let me deliver !! They cut off a piece, not even letting it brew. And the first question was: "What did you do in Kiev home?" The cream is delicious !! Finally, I sprinkled the cake with nut-biscuit crumbs.
It really resembles Kievsky! I did half a portion, it turned out 6 cakes with a diameter of 21 cm + 2 pure meringue cakes. But I have one problem, the sugar in the bizet remained a little bit grains when whipping Now, of course, this is not felt. Very tasty!!! I don't know the weight for sure .. I weighed it together with the dish for trt, it turned out 2.5 kg.
The cake is not easy, you need to tinker, but it's worth it. And one more drawback: it is quickly eaten !!! While I'm sitting here writing, my husband went to the kitchen again ... I guess why
And now it remains to reach your Kievsky

[Alesja79]

No, well, just kapets! Just a day scribbled, and already late! Alesja79, everything seems to be correct. The main criterion is not soft and not overdried meringue, and dry shortbread cakes. Here are just a cream ... maybe I'm not clear on the photo so, your cream is not liquidish? It should be thick !!! Sugar is all right. There is such a quantity of it that it simply cannot be dissolved in protein. But as far as I understand, it is because of this that the meringue is baked without problems and does not get wet, unlike the simple, classic one. I have tried reducing sugar before ... but I have always failed, so I do it as it is in the recipe, no longer experimenting.

I'm complicated at the expense .. well, yes, because the thinner the better, and the proteins must be controlled. Therefore, I do not recommend cooking it to those who are just starting their journey at the stove.

Alesja79, again

[artisan]

artisan Thank you for your advice !!!! And the cream is probably a little watery .. maybe the condensed milk is not cooked .. or too much of it .. Well, okay! Next time I will be more responsible to this issue. Not even 2 hours have passed since I baked it, and already 4 parts are gone

I take condensed milk only "Ichnya" or the one "with the boy" and only in iron, not glass jars. When boiled, it should already be thick. A pack of oil per jar is enough for the cream to be thick

Will there be next time? HURRAH!!!!!!!

I take condensed milk only "Ichnya" or the one "with the boy" and only in iron, not glass jars. When boiled, it should already be thick. A pack of oil per jar is enough for the cream to be thick

Will there be next time? HURRAH!!!!!!!

And I did not have Ichnya at home, but Pervomaysky plant (I know that it is worse, but I bought it a long time ago and had to use it) it was cooked for 2 hours, but it was watery I know about this Ichnya condensed milk, I took it. And this is not the first time I've heard positive reviews.

And I did not have Ichnya at home, but Pervomaysky plant (I know that it is worse, but I bought it a long time ago and had to use it) it was cooked for 2 hours, but it was watery I know about this Ichnya condensed milk, I took it. And this is not the first time I've heard positive reviews.

I like condensed milk "Ichnya" the most, although I watched one program in which its chemical composition was studied, and it turned out to be not the best. Well, in general, this is so for information purposes.
I have a question about the dough - how to make it, should you melt margarine or just softened? Thank you in advance for your answer.

no, no need to melt