Mushroom sponge cake

[DOUGH:]

Mushroom sponge cake

Category: Bakery products

Ingredients
DOUGH:
Wheat flour	1 tbsp.
Salt	2/3 tsp
Sugar	1 tsp
Egg	3 pcs.
Sour cream	100 g
Baking powder	2 tsp
CHEESE CREAM:
Cream (10 ~ 20%)	300 g
Sausage cheese (fused)	500 g
Mushrooms	500 g

Cooking method

• I left the sausage in the recipe, because that's how it was in the original recipe. I don't like sausage, that's why I replaced it with melted ..
• 
• Chop or grate mushrooms at random.
• Fry in vegetable oil until the liquid evaporates and until lightly browned.
• Throw on a sieve to stack excess fat, if any. Cool to room temperature.
• Separate the yolk from the protein.
• 
• Mix all ingredients for the dough except proteins.
• I draw the attention of everyone who decides to cook this cake - the amount of flour depends on the sour cream liquid. Add flour gradually, so that the final result is a dough, such a consistency as thick sour cream.
• 
• Beat them into a strong foam (as she said Caketo turn the bowl over, and the proteins do not fall out.). Pour in the mushrooms, stir, and then add the proteins, lightly stirring them with the dough. Pour the dough into a mold covered with paper. I have a shape d = 25cm.
• 
• Bake in a preheated oven until tender
• 
• Cool the mushroom biscuit and cut into 2 or 3 cakes. (I get 2)
• According to the recipe, smoked sausage cheese (cut off the tough crusts and cut into cubes), but I did it twice with this cheese.
• 
• Delicious processed cheese.
• 
• Bring the cream (I made with thick, fatty sour cream) to a boil,
• 
• add shabby cheese. Reduce the fire after boiling again to min.
• Cook with constant stirring until the cheese is completely dissolved, whipping with a mixer.
• The cheese sauce can be adjusted to the desired flavor by adding salt, pepper and a little lemon juice.
• 
• I decided to add 1 more teaspoon of ground dry champignons. This did not give a strong aroma, but still, the smell of cheese muffled a little.
• Put paper in the form. I (to save money) took the paper in which I baked the cake, only turned the bottom inside out. It is possible without paper at all, but I like it better. Put the cakes, sandwiching them with hot cheese mass. The first time I did it.
• 
• When I cooked the second time, I decided that each layer should be smeared with a thin layer of mayonnaise, and let it soak a little, and only then sandwich with cheese filling. I liked the result, it's a little juicier. But next time, I will definitely add some garlic to mayonnaise. I'm sure it will be fine too.
• Leave to soak for at least an hour.
• The finished cake can be decorated with finely chopped herbs and salted or fried mushrooms. You can also use grated cheese for decoration.
• I just sprinkled it lightly with chopped paprika.
• 
• 
• 

Note

The pie is very unusual and satisfying. Flies away just in the blink of an eye! A good alternative to pizza.

Only after several preparations, we came to the conclusion that more dough should be done. Next time I will make 1.5 portions of the dough. (Already done! The recalculated norm of products is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35453.0) Because there is a lot of cheese filling.


Delicious! (i.e. bon appetit!)

oh-oh-oh, what an interesting recipe !!! I will definitely do it !!

What did I think - you can, probably, half mayonnaise with sour cream - and so grease the cakes, Oksanochka, what do you think?

What did I think - you can probably mix mayonnaise in half with sour cream - and so grease the cakes, Oksanochka, what do you think?

I think you can !!!! After all, he will not stay long anyway! I don't even have anything to put in the refrigerator after the guests. Mustache is eaten!

In general, this recipe has a huge scope for a flight of fantasies, both in preparation and in design.

[artisan]

artisan, Oksanochka, what is your glass? or even better, please tell me how many grams of flour do you put?

I took 1 glass of 250ml (160g) flour, and for some reason the dough, before the proteins were mixed, turned out to be very thick, like on dumplings. mushrooms into it did not work, it was very tight, but "our proud Varangian does not surrender to the enemy" and I added sour cream to it, to a consistency, as in your photo, and then mixed in the proteins. baked at 180C for 30 minutes. rose, blushed beautifully. took it out of the oven - fell inside wet and damp, not fluffy at all

but I did not give up, I smeared it with mayonnaise + sour cream + garlic, and on top with cheese cream, and bogus, how delicious it is !!!! even in my unsuccessful version, it is so tasty that after the half ate I opened my eyes and gathered all my will into a fist, forced myself to move away from the plate so that my spouse could try at least something I imagine how delicious it is with you

[Lisss's]

Lisss'sthank you for the courage!
It's a strange thing, how much I did, there were never punctures. I didn't weigh the flour. I'll do it again on Friday - I will definitely add everything in grams. I have a glass of 250 gr. True, the eggs are big .... Maybe you had little ones? (and three rubles each.)
The dough is not very liquid and ...]
I can't measure the temperature, it's a pity. But I baked it like regular cake layers. I took it out - I stuck a toothpick, dry, so we take it out!

And also ... I do not agree that this is a biscuit, of course .. (after lessons Cakes, we know what a real biscuit is!)

In general, it's a pity that the cake did not work out

[Lisss's]

Today I am making this cake again. As I wrote before, I made 1.5 portions of dough. and given the hitch with flour Lisss's , all that she could weighed. I am writing a complete set of products for the recalculated rate.


STRUCTURE:
750g mushrooms
DOUGH:
5 eggs (proteins - 193g. Yolks -75g)
Flour - 180g.
150g sour cream,
1.5 h spoonful of sugar
1 tsp salt
3 tsp baking powder

CHEESE CREAM
300g cream (10 ~ 20%),
500g sausage cheese
Today I had a very thick sour cream (Lisss's , that's probably what the reason is! Past times the sour cream was very liquid), so I draw the attention of everyone who decides to cook this cake - the amount of flour depends on the sour cream liquid. Add flour gradually, so that the result is a dough, such a consistency as thick sour cream.

[artisan]

artisan, I go to kitchen

I was rewriting the weight of the food, and I saw what my problem was - I put 150g of flour, like a faceted Soviet glass, and you have only 120g of flour in your glass !!! so wait in the evening with the report so I want it to come out

Oh, girls, how well it cracks when it is missed with mayonnaise and garlic !!! Awesome !! Do, I'm waiting for the results !!!!

Here is a recent


Unfortunately, I can't say anything about the multicooker. I have not it

[artisan]

I think it is possible in a slow cooker, only I have a cheesecake there now I want to try while in the oven so that I know exactly what to expect

artisan, Oksanochka, we dance !!! everything worked out, the dough before the proteins was like yours - like melted Dutch cheese - not liquid, but viscous, but with proteins it became thinner. so it's about flour now I'm baking, growing up, blushing
........................ ................

artisan, Oksanochka, order in the tank units !!! everything worked out, there are simply no words tasty, how can you come up with it ??? this is for cheese lovers like me, and mushrooms like my husband, a recipe! mushroom cake "Forget about the figure forever!", because it is impossible to come off!

yes, I missed the cakes with sour cream + mayonnaise + garlic, then super-mega-weight cheese cream!

p. from. my husband has a camera at a corporate party, along with the trees!

Girls, tell me, what is the height of the biscuit? I have now made a (large) height somewhere 5 cm. Is this normal or not enough? It is fluffy and not dull to the touch. But still hot, so I didn't cut it. Here, I'm sitting worried.

tuskarora - did I have time? Do not worry! Of course it depends on the diameter, but it cannot be high, there are also heavy mushrooms! And you can safely cut your 5 cm with a sharp knife, or cut 4 cakes !!! Good luck !!!

I also made a cake, it is worth soaking, the smell is pleasant, I don’t know the taste.But thanks anyway

[artisan]

artisan, have already eaten for a long time! delicious

Girls, tell me, what is the height of the biscuit? I have now made a (large) height somewhere 5 cm.

Lena, how much did you bake in the cartoon?

Happy girls! I report, we finish the cake! Tasty. I especially liked the cream itself
Lyudochka, baked in a cartoon for 65 + 20 minutes. But I was reinsured. In my opinion, 65 would be enough. The bottom is normally browned. Baked.
Craftswoman, thanks for the recipe. I think he will be registered on my festive table.
But I think it needs to be somehow refreshed or something. Cheese and mushrooms (and I have fried boletus) They are very satisfying. I sprinkled pomegranate seeds on top. I'm also thinking about what to add between layers of fresh

[tuskarora]

tuskarora, and you happy !!!! I am very glad that I liked the cake !!!
Because of this desire - to refresh and add a smear of mayonnaise with garlic to it. But I think that you can try small pieces of pickled cucumbers to add ... I told you that this is the recipe that you can constantly refine!

[artisan]

artisan! I'll come to you with a report. I could not endure up to two hours of insisting. The kids caught me in the kitchen for a breakdown in an hour !!! But I got out! She said that I was trying in an hour to understand how much he needed to insist !! I had to put it back in the refrigerator !! There are still 30 minutes left. But what I managed to bite off and chew is indescribable yummy !!! I already ran to the store, bought for the next cake, mushrooms for tomorrow and everything that relies on him !!!

In short, Mistress I, thank you so much for such a recipe. Of course, not everything worked out. But this did not spoil the taste at all. The yummy is extraordinary !!!

Here's a cake I got.



And here is the cutter. The dough came out not high. And it was very badly pulled out of the mold, Stuck. Maybe it will be necessary to grease the form next time.



Girls, try it, you won't regret it !!!

I have a question, should the dough be whipped or just mixed before adding proteins.
I also did not rise very much, although it jumped out remarkably (I sent the form with paper, as recommended), but when I cut the cakes, they turned out to be damp, although I checked with a match. I had chopped cakes on a baking sheet and in the oven, then smeared with mayonnaise with garlic and cream on top. While standing, waiting for tomorrow, but what I "licked" and ate the crumbs is very tasty.

[Husky,]

Husky, very beautiful cake turned out! Is that half a serving?
And on account of the fact that the dough popped out of the mold badly, I also wrote - "" Pour the dough into a mold covered with paper ""
I am very glad that I liked the result. And the cake does not come out tall and fluffy, the mushrooms simply do not allow him to do this. I'll tell you a secret, according to the recipe, when it came to me, the eggs were simply kneaded into the dough, without dividing into proteins. I already came up with whipping the whites, after the test, it seemed to me that it was more airy this way.
skate, before adding the whipped proteins, we just mix everything, without whipping.
And the cakes may still be damp due to poorly filtered oil from the mushrooms. I always bake them well. Or maybe it's the flour ... Skate, what was the dough? maybe you should have added some flour?
In any case, I am sure that in the assembled and impregnated version, everything should be pretty decent!
Delicious to you and your guests!

Mistress I, the cake is very tasty, the cakes were soaked and not at all hard (although, as I wrote above, I had to bake them and they were dry). Thank you for a delicious and original recipe.

[Mistress]

Mistress Thank you thank you thank you!!! We ate in one sitting !!! Baking in the form of 24 cm. Cut, as usual, into 8 pieces, but only into 5. The pieces were huge. but still it seemed to us a little.
I lined the form with parchment, as you said, but I barely tore it off the parchment, and they all broke off from the walls when I pulled it out. They are so stuck. which is probably why he did not rise. But this whole thing is fixable. We will fix everything today !!!

[Mistress]

And I! And I did! Such yummy, I could not resist .... I cut it right away. No, I put it in the refrigerator, but I pulled it out


Thanks for the yummy Mistress

[horse, husky, Suslya]

horse, husky, Suslya I am very happy!!!!! Well, just very, very much !!!! I think that next, you will already make the next cakes with your additions, I will wait for the options. So I want to try adding mushrooms to the cheese layer ... Well, mushrooms are not enough for me, always and everywhere ...


Suslya, it seemed to me that your cheese filling was liquid-soft, or was the cake just not yet cooled?

Yes, of course I did not have time! Well I just removed it and pulled it out right away Now it is plump and elastic, everything is as it should be

[artisan]

artisan I'm coming to you to say thank you already from my youth. This cake has already settled with us !!!! They ask to do it almost every day. You might think that I have nothing else to do.
I add all kinds of vegetables to it, when the pepper is fresh, when the cucumbers are pickled and all kinds of herbs.
So thank you very much !!!

[husky]

husky, I am very happy!
but where do you add the peppers and cucumbers - to the cheese cream?

Incredibly delicious !!!!! Thank you very much for the recipe !!!!
In the store there was only cheese with additives, I took it with paprika, and the dough was made immediately for one and a half portions. Very very!!!!! I think that another "must-have" dish has appeared in the house !!!

[artisan]

artisan, thanks for the recipe. Baked in Multa 65 minutes, turned over and another 10 minutes. Cut into 3 cakes. Layered with sour cream with garlic and cheese cream. My cream thickened a lot (maybe I overcooked it)
Has anyone tried it with another cheese? Well, we don't like sausage
Next time I'll experiment either in half, or completely replace it.
Of course, very unusual and tasty

I tried to change the cream yesterday. Processed cheese 2 pcs + 3 grated eggs + mayonnaise and garlic. More mayonnaise. Delicious!!!!!

[Roxalana]

I tried to change the cream yesterday. Processed cheese 2 pcs + 3 grated eggs + mayonnaise and garlic. More mayonnaise. Delicious!!!!!

Roxalana, the smell and taste of garlic did not interrupt the smell of mushrooms in the biscuit?

[Roxalana]

Roxalana, the smell and taste of garlic did not interrupt the smell of mushrooms in the biscuit?

I, of course, not Roxalana. But for my taste it interrupts Garlic too.
Here is a cheese cream https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42054.0, only sweet and small portion. But the cream is delicious. I'll try with this next time. In apple pie, it is very tender, soaks well. I think this cake will also benefit.
artisan, thanks for the recipe !!!

[sve]

sve, Roxalana, I'm glad that you got a cake to the yard !!!!

Well, we don't like sausage

And I didn't do it with sausage either, I can't stand it !!!!

I tried to change the cream yesterday. Processed cheese 2 pcs + 3 grated eggs + mayonnaise and garlic. More mayonnaise. Delicious!!!!!

Then the concept of the cake changes completely !!!! I like this elastic cheese filling in it.
But, as I said right away. this cake is a great basis for imagination. Everyone can adjust for themselves.

I still settled on the option when the cakes are coated with a very small amount of mayonnaise with garlic. The taste is not interrupted by garlic, since there is not much of it, but it adds its own zest!

And here is our handsome man! Thanks for the recipe!


I baked it in a slow cooker. Everything is strictly according to the recipe. Oh no, my husband added onions to them when frying mushrooms.

I opened it after 65, poked it with a toothpick and set it for another 20. Then I immediately opened it and immediately pulled it out with the help of a steaming basket. It flew out perfectly, although I cut out baking paper on the bottom of the mulch. I cut it hot too, I really wanted it to cool down faster.Removing the top cake was a problem, but we are not looking for easy ways. I spread it directly with mayonnaise, then the cheese cream stood for a while. The cream I got was terribly thick. The main part was smeared in the middle, and the rest was warmed a little, because it did not want to smear. I collected it, in short, hot. Now I'm waiting for it to cool down.

[Boo Boo]

Boo Boo, and smeared only with mayonnaise - without garlic? And what kind of cheese do you have in your cream?

Garlic-free mayonnaise. Sausage cheese.
Girls, I didn't like the cake very much. The sponge cake itself is delicious, but it looks like it is still with a thick slice of sausage cheese. I think there needs some other cheese, more tender or something. The sausage has too pronounced its own taste and it clogs the taste of the mushroom biscuit. Or maybe I just don't really like sausage cheese. But this is just my IMHO, and after all, all markers taste different.

[Boo Boo]

Boo Boo, I don't like sausage cheese either. Therefore, I did it with melted. Try it next time with melted. And maybe it is worth cutting the biscuit into 3 parts to make the cakes thinner and the layers of cream also smaller. I like it better. But this, again, is a matter of taste. I do all the cakes, if possible, do this, thinner cakes, more layers.

Thanks, I will definitely try. The idea of ​​this cake is interesting to me. It will probably be difficult to cut into a larger number of cakes, mushrooms are not cut with a fishing line, but cling to it.

And I don’t cut the line at all .. even without the mushrooms the biscuit. Only with a knife. Try it, it's not difficult, the main thing is to keep the knife parallel.

[Boo Boo]

Boo Boo, I don't like sausage cheese either. Therefore, I did it with melted. Try it next time with melted. And maybe it is worth cutting the biscuit into 3 parts to make the cakes thinner and the layers of cream also smaller. I like it better. But this, again, is a matter of taste. I do all the cakes, if possible, do this, thinner cakes, more layers.

However, in the recipe and on your photo of the cheese, it says SAUSAGE, so everyone is in error None of us knows that your processed cheese is not sausage at all, but is simply called that
My cake was cut into 3 parts, and the layer of cream turned out to be the same thickness as the cake.

Boo Boo, if you repeat, please write what has changed. I will not repeat it soon. I also managed to add garlic, so I'm finishing it myself

but I liked the garlic, I literally added it a little - good!

[artisan]

artisan Don't be discouraged. The recipe is good, just probably not everyone loves sausage cheese.

sve I will definitely write.

[artisan]

artisan , I have no pretense, understand correctly! I thank you for the recipe. Sorry if something harsh, did not want to offend. I like it too, I just want to like it even more And garlic really tastes

Girls!!!! Yes you!!!! I'm not offended at all !!! After all, I myself often take someone else's recipe, which everyone praises like that, but I will cook it once ... and at best I will add my comments so that I can improve it next time. And it also happens that I just cross out. What are the claims here? I always say: "I love cats, I just don't know how to cook them"
And at the expense of the sausage remarks are correct !!!
Thank you!!!!

[artisan]

artisan, pie - yummy I liked it very much.
True, the pie itself sat down and turned out to be empty inside, but still very tasty.
No photo - I didn't have time to take a picture, I did it yesterday, only 1 piece remained.
My "five kopecks" in this pie - decorated with salted oranges on top, cut into strips. Cucumbers gave a little freshness to a fairly hearty pie.
THANK YOU

I read about this cake, I really want to and I will not be going to cook ((

Be sure to get together. Moreover, its preparation can be perfectly stretched out in time (I see you have a small child - mine too, And you can't really get ready with these little ones, they should participate everywhere).
In the morning I washed the mushrooms, grated them and poured them into the pan (10-15 minutes of time) - the mushrooms themselves are stewed, and you go about your business. After lunch, I mixed the dough (another 10 minutes) and threw it into the oven. And she anointed him in the evening, when the baby fell asleep.

[Anyutochka]

Anyutochka,. And I always do that !!! and I love recipes that don't require immediate execution. And then after all, then drink, then eat, then ... it is necessary. Therefore, I either cook everything in stretching or at night when the goat is sleeping.

And the biscuit is wet from the fact that it is not baked enough or because the fat from the mushrooms does not drain as it should. It's even better next time! By myself, I judge that every next time comes out better and better.

, make up your mind, don't be afraid. You can make a half, I always do this with new recipes, I cook 1/2 portion and not for guests, but for myself.

[hands squeezed them well]

Here is another photo and emotions.



Every time, I get it better and better, with very small changes.
This time, I fried the mushrooms in advance, 1.5 weeks in advance. threw them on a sieve, they dripped and I wrapped them in a bag. threw it into the frost. On the day of preparation, in the morning, I got it. and again on a sieve - thaw. And then ..... I prepared the dough, and already poured it into the mold! when in time I remembered that the most important thing, the mushrooms, are still in my sieve, and not in the dough !!! I took mushrooms, and hands squeezed them well, and only then poured into the dough, which was already in shape, gently stirred and set to bake, no longer hoping for the previous good result ... But when I cut the cooled cake, I realized that this time it turned out better than all the previous ones times !!!!

Conclusion: the mushrooms, before being introduced into the dough, must be squeezed very well in order to remove excess moisture, from which the finished cake may not cook well.

And yet, this time I had some greenery. It looks very attractive

[Mistress]

Finally, I was honored with this recipe. I just decided to change the form, clearly following the content. I decided to make it a roll. I am satisfied with the result and taste (as for the first time). Only next time you will need to bake more dough, otherwise it turned out a little wet. I liked everything so much. I will show the photo (only this is a trial version, without decorations and ceremonial presentation):

Mistress I am grateful to you!

[irza]

irza, and thank you!!!

Wow .. they thought of a cake, and she's for you, a roll! Clever girl! very interesting idea!
only you have a proportion of 1/1 and I'm already making 1.5 portions of dough and 1 portion of cream. I think it's better this way ...
And try to squeeze the mushrooms soooooo good next time, I think they are the reason for the moisture in the cake.

I'll take 1.5 servings next time. And that really is a bit too much cream. But again, you probably don't need a very high dough for a roll, otherwise you won't roll it up. In general, there is something to work on, but the cake and its deliciousness do not change from this! Thank you!

[irza]

irza, there are three options.
1 - take a larger baking sheet, if possible
2- divide the dough into 2 parts and bake two thin cakes
3- bake one high 1.5 portion cake and cut into two thin ones.

In general, there is something to work on!

and I never tire of repeating - there is just a lot of room for imagination in this recipe!