Cake "Princess"

[Composition for cake layers:]

Cake "Princess"

Category: Bakery products

Ingredients
Composition for cake layers:
Wheat flour	1.5 tbsp.
Sugar	2/3 - 1 tbsp.
Egg	3 pcs.
Nuts	0.5 tbsp.
Honey (how much I scoop up with a spoon, I put so much)	1 tbsp. l.
Soda +1 dec. l. vinegar	0.5 tsp
Vanillin
Cream composition:
Butter	200 g
Sugar	150 g
Milk	100-200 g
Sour cream	100-200 g
Nuts	0.5 tbsp.
Vanillin
Glaze:
Chocolate	80-100 g
Butter	50 g
Or your favorite icing
-------------------------------------------	--------------
Glass =	250 ml

Cooking method

• The more you add milk and sour cream to the cream, the more saturated and moist the cake will be. Initially, the recipe was 100 grams, I add 200 grams.
• Dough preparation:
• Beat eggs well with a mixer until fluffy, and gradually add sugar and honey. Beat everything together a little more until a homogeneous air mass is obtained.
• Add soda + vinegar, nuts (dry in the oven and chop not very finely), flour into the resulting mixture. Mix everything gently with a spoon.
• Bake 3 cakes from this dough. Or bake one large and cut into 3-4 layers.
• Cream preparation:
• I have done a million experiments with this cream. And I came to this conclusion:
• First I beat the butter with sugar and vanilla, and then add cold milk and sour cream. The cream, when whipped, will be divided into 2 parts (from cold additives) - thick and liquid, but at the same time viscous.
• Then I add walnuts (I dry them in the oven, and I chop not very finely).
• You can put all the components of the cream at the same room temperature, and the cream will turn out to be homogeneous and lush.
• We collect the cake:
• The cakes, if three separate ones were baked, should be "poked" with a fork. Then soak with the liquid part of the cream, and then spread with the thick part of the cream. I cleverly spread the cream right away, grabbing the non-uniform cream with a spoon.
• We also coat the sides and top of the cake with cream.
• Glaze preparation:
• Melt the chocolate with butter in the microwave, on medium power for ~ 3 minutes, until the butter melts. Mix everything with a spoon until smooth.
• When the icing has cooled to a barely warm state, pour it over the cake.

Note

The cake is delicious, very soaked, and the recipe is simple.

Bon Appetit !

An interesting recipe, delicious!

Yeah, tasty and juicy.

The recipe is very simple, and this cake in our family has been baked more often than others since the days of the USSR. Only before they baked 3 cakes in the oven, and now in a slow cooker with one.

In a slow cooker, the cake is very high. And when the cake is going, it is delicious to add circles of oranges or slices of strawberries between the cakes and the cream. In the summer, when there are a lot of strawberries, I make the cream from cream + sour cream + sugar.

[Princess]

And I’m here with a report Was hoping my mother had a birthday. And since I am still the pastry chef, I had to use a call to a friend and help from the hall. Fragile Anyutka-Qween turned out to be both a friend and a hall in one person, who immediately suggested to me "a fearless, unmistakable, but very tasty cake and how to bake it."
This is how I started the oven on Saturday Prynchipes Princess... From the fun. I had new flour. Very white. It looks like chalk. And when I poured it into a sieve cup, it flew up in such a white cloud. When I threw in a glass and a half, already during the kneading I realized that there was too much flour. But I shoved this lumpy mass into the multicooker. Nothing has grown and has not risen. This is the end result lipenyk. It was not only 3-4, but it was problematic to cut it into 2. Therefore, I had to do the batch a second time. From flour, which I know well and took not a glass and a half, but a glass. For the second time everything turned out wonderfully. Therefore, I had a cake of five cakes.
Sobsno, question: people, new flour at mnu is very good qi is very bad? Go buy it all in the store or beat the seller in the face never go to that department again? How do you test flour?
On the advice of Anyutka, I made the cream from low-fat sour cream, homemade cream and sugar. And also layered with orange and strawberry slices. Yes, and instead of soda I used baking powder. For some reason, my friendship with him is stronger than with soda. Upstairs were strawberries, blackberries, blueberries, raspberries, apricots, grapes, red and black currants.
And what can I tell you, my friends. Its godlike!!!! And Anyutka, respectively, is the GODDESS! Moderately sweet, with fruity sourness. And completely blameless!
And here, in fact, is the culprit of this post:

Anyutka, I love you, ugly !!!!
pys. pys: why did my photo become so crooked?

And here, in fact, is the culprit of this post:

Anyutka, I love you, ugly !!!!
pys. pys: why did my photo become so crooked?

Svetik, otpad cake. Tell me what did you decorate on the sides? The main thing is how?

[sweetka]

sweetka, yes you are just a craftswoman-entertainer! Cake mortality! And how it is decorated! I understood correctly))) are the sides of the wafer sticks (crunches) coated with glaze?
I brought 2 +))) to you for the cake itself and for the opening of a new honey cake, and for the owner of "Princess" herself!

The girls, on the sides, yes, such light waffles-cookies, which were painted with chocolate icing at 2 am. then she coated the sides of the cake with it and tied it with a thread to be sure. in the refrigerator everything has "grown together" well, therefore the ribbon performs an exclusively decorative function. Yes, there was a height flight with cookies, so I had to cut them off. and all the same, a kilogram of fruit went into the cake (it’s all small) - while I filled my cupboard to the brim

An original idea ... for us, who do not sculpt cakes to order, but ... only for our family, this is super!
Are the fruits poured on top with a gelatinous solution?

the fruit on top was painted with lemon jelly. because the phrase "and you have a colorless jelly for cakes" sellers in the market scared me. I had to buy the most colorless of all the colored ones.
and this cream - sour cream-cream-sugar - turned out to be just awesomely suitable for fruit. light and moderately sweet. I put a little less than a glass of sugar. and the cream with condensed milk and butter puts me in complete stress with its composition. I'm getting old mabut.

Thank you, Sveta! We will take into account your recommendations!
And you are just like my daughter! Her, too, the cream "with condensed milk and butter puts its composition into complete stress", and respects sour cream very much! So this cake is for her ...and she has a birthday soon!

I’m not even going to write “I hope I like it”. I'm just sure that you will definitely like it!

!

The fact that our Anyuta-Korolevishna is just a genius of immaculate cakes is known to everyone!
Sviitkina's fantasy plunged me into delight. It’s necessary to come up with such a basket!

Tanyushk, what can you do not to do anything!

Tanyushk, what can you do to do nothing!

Is that what you call doing nothing?
Yes, I forgot to write. You will find colorless jelly for a cake in Silpo, if you have it, of course. And you can also look in the Great Kishena.

So what is there to do? Pour and drink the technique does almost everything itself. Well, I painted the "boards". and fsё ...

Svetochka, well, the cake is gorgeous! Very, very beautiful!
I am glad that the cake was a success.

That chalk flour is a very dry flour that has absorbed all the liquid it could. Therefore, the first strong cake came out. I wonder where you could buy such flour ... What is it called?

In general, you can say for sure about the quality of flour only after baking from it.

Svetochka, look, if the flour pours like sand and dust, then it is dry flour. If you squeeze a handful of flour with your palm, and it does not crumble into sand, but becomes such a lumpy heap, slowly crumbling, then this is a wetter flour that needs less liquid.

I take flour in the Eco Market by weight. I like it for both bread and cakes.

Nyutk, I was the one who found a shop not far from the house, where they bake and sell all sorts of buns, cheesecakes. This is where this flour was sold. Ours, Kherson. In a completely unpresentable paper bag. And the price is kind of very joyful. I took 1 kg for a sample. Probably, I will go and stock up again. Because you can't look at Kherson, which I take in a nearby store, without tears. Gray, somehow wet ... Well, you don't have to choose. And I had a bag of expensive flour from a supermarket. It is also light, but of a pleasant cream color. Why I was embarrassed, looking at my white - well, the rice poured out to you! :)

Why I was embarrassed, looking at my white - well, the rice poured out to you! :)

The roll is very simply refined and the grinding is the smallest. This flour is called French. It is recommended to bake from it even in a bread maker on the French program.

I think that there are no left-handed additives in your flour, because in our latitudes I have not yet met the manufacturers of additives.

The roll is very simply refined and the grinding is the smallest. This flour is called French. It is recommended to bake from it even in a bread maker on the French program.

I think that there are no left-handed additives in your flour, because in our latitudes I have not yet met the manufacturers of additives.

We have it gritty. The highest grade of flour.

Anya, even I look at your cake with my crooked pastry handles))).

[e]

Anya, even I look at your cake with my crooked pastry handles))).

And I'm there too !!! Well, in the sense of looking ... I'm not sure sho I will pull, but to look ethen our fthis !!!

Natasha, the cake is very easy to prepare. Do not even doubt what will happen. You laid out the recipe for your cake, which is very cute, so don’t be complacent about your abilities.

By the way, I want to clarify about eggs:
I put 3 large ones, and if I come across small ones, then 4 things. The dough should be airy, soft, then the cake rises very well in a slow cooker.

[e]

And I'm there too !!! Well, in the sense of looking ... I'm not sure sho I will pull, but to look ethen our fthis !!!

So I also look, especially after Svetka's masterpiece. Girls, there are already three of us, let's figure it out for three?

Two things are stopping me in this cake. Strawberries that we have today as much as 50 UAH per kg and nuts that my husband refuses to peel. They say I'll bake a cake, and who will eat? Again, you will carry everyone to treat, and then he thinks how delicious he was?

[e]

And I'm there too !!! Well, in the sense of looking ... I'm not sure sho I will pull, but to look ethen our fthis !!!

Innochka, what did you mean when you wrote "I'm not sure what I can pull"? You scare me ... You mean there is no time to bake now or what?

Strawberries that we have today as much as 50 UAH per kg

Nadia, not necessarily with strawberries. In winter, for example, we do it with oranges, and the zest should be grated on a fine grater and added to the cream. The oranges should be cut thinly.

Are raspberries cheaper than strawberries?

Nadia, not necessarily with strawberries. In winter, for example, we do it with oranges, and the zest should be grated on a fine grater and added to the cream. The oranges should be cut thinly.

Are raspberries cheaper than strawberries?

I just want a fresh berry. In winter it is possible with oranges. We have some kind of horror this year. Raspberries are now at 70 UAH. Apricots do not fall below 10 UAH (wild), peaches from 20, nectarines 25 and above. Currant 40-50 black. In short, this year I just felt like I would not twist the jam, so the fruit became expensive. The only thing accidentally in Sevastopol bought strawberries from the field back in May at the end of 10 UAH. And so, in the midst of ours, it did not drop below 15. They even bring me apricot jam ready-made from Lisichansk.

Raspberry 70 UAH There are no words ... Well, in the Crimea, and the prices of fruits.And our wonderful sellers do not hesitate to write on the price tags that the peaches are Crimean. And this has been since June. I never take peaches like that.

Girls, if my crooked pastry handles did it, then I don't doubt yours! and buy flour and take a picture.
By the way, I am not happy with our fruit on the market either. prices are cosmic. and the assortment is rather scarce.

So I also look, especially after Svetka's masterpiece. Girls, there are already three of us, let's figure it out for three?

While you are thinking for three, I have already sintered ... and bitten! Of course, I'm far from Svetka's masterpiece ... well, where to keep up
Spekla purely for evening tea, to test the dough. I report))) the dough is made with a mixer instantly ... just have time to throw the food! I added almond flakes (sho bulo) to the cake and also sho bulo to the cream ... and there was a glass of homemade sour cream, a little fat store sour cream and butter. I was going to make a creamy curd cream and therefore steamed gelatin. It was necessary to use 2 cups of Mashenka ... but when the cups were opened, it turned out that the curd mass had played a part, although it was bought only yesterday and the expiration date was still ogogo ... I had to abandon this venture, and the gelatin spilled into the whipped sour cream with butter and sugar. Soaked the cakes with diluted cherry syrup.
In short)) I blinded him from what was ... but did not step back from the proportions of the dough recipe
Here's what's left after tea ...

Nelechka, that you are fast. To your health!

The dough, indeed, is instantly made, which is very convenient.

Firstly, I have a "masterpiece" solely to cover shame inability to make cakes!
And secondly, this is speed! I would have suffered for three more days, I thought and wondered ... Respect!

that's the speed! I would have suffered for three more days, I thought, wondered ...

Ha ... think - only some three days ... for three years I can wrap circles around the recipe ... morally prepare, so to speak, yes ...

uh huh. totally agree with the previous speaker! Mnu also has recipes that I have been walking around for several years ... Therefore, such an instant reaction is worthy of every admiration! And such hot Finnish girls, as some (let's not poke our fingers) are worthy - goraaaaaaaazdo will go faster!

And I made this cake - unrealistic honey and with nuts the cakes go very well with honey! Friends asked to do the same for them for the holiday!

Tell me, if the cream is made fluffy and not two-layer, do you need to soak the cakes with something?

Cool recipe! I chose it for a custom cake. Only ask for no nuts. Tomorrow I'll try to bake for myself. How do you think it will be delicious without nuts? And they also ask not to be wet. If I grease with curd-butter cream will it be ok? What would be both juicy and not wet?

[Qween]

Qween, a very tasty cake came out, despite all my jambs)))) and after 2 days it became even tastier! Thank you!

[Qween]

Qween, a very tasty cake turned out, baked in a wide 28cm shape, it turned out to be cut into 2 cakes. The cream is very light, airy, with a slight sour cream acidity, which sets off the honey taste of the cakes. My family really liked it, we will repeat it.

[Qween]

Qween, thanks for the recipe Pekla in a slow cooker for two eggs and a glass of flour, grew a full 3 cm at the edges, thicker in the center. It could have been divided into three cakes, probably, but cut into two. Good taste for the biscuit, universal. I think that it can be coated with anything: both wet and dense. I made mascarpone cream + a little cream.