Cake "Cow Burenka"

[Yana]

Cake "Cow Burenka"

Category: Bakery products

Ingredients
Dough:
Flour	350 g
Sugar	150 g
Margarine (I have butter sl.)	200 g
Egg	1 PC.
Cocoa	50 g
Baking powder	1 pack. (10 g)
Filling:
Cottage cheese (low fat)	500 g
Eggs	4 things.
Sl. oil (I have 100 g butter sl. + 100 g sour cream (better cream, or just 200 g cream)	200 g
Starch	1.5 tbsp. l.
Vanilla	pinch
Sugar	150 g

Cooking method

• Beat butter at room temperature with sugar until smooth.
• Mix the sifted flour with cocoa powder and baking powder.
• Combine all these ingredients and knead the dough.
• In theory, it is possible in HP, but at the same time you can scratch the coating of the bucket.
• The protection worked in my mixer, I had to knead by hand - that's the best thing.
• The dough is ready.
• Separate and set aside about 1/5 of the dough for spots.
• In the original recipe, all the filling ingredients are mixed at once.
• Easy paths are not for us.
• I have separated the yolks from the whites.
• Beat the proteins in a mixer until peaks form, add all the sugar.
• I put the squirrels in a bowl.
• You do not need to wash the mixer.
• I loaded cottage cheese, 100 g of butter + 100 g of sour cream, yolks, starch, vanilla sugar into the mixer. Beat until fluffy at high speed.
• Spread the mass on proteins.
• Gently mixed the mass into the proteins until smooth.
• Greased the MV saucepan with butter.
• I laid out the form with the dough. I shape it right in the saucepan. I make sides 4-5 cm
• I spread the filling on the dough. I level it.
• I roll the rest of the dough into a cake.
• I tear the cake into random pieces, in the form of cow specks,
• and put it on the cake.
• I put the saucepan in the MV.
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• At the end of baking, open the MB lid. Let the cake cool.
• Refrigerate for 3-4 hours.
• Then remove from the refrigerator, insert the container of the steamer into the saucepan. Turn the cake over to the double boiler.
• I am now in the cooling stage.
• When I am completely ready for use, I will expose a photo in a section. And I will characterize the taste.

Time for preparing:

Bake for 60 minutes. + 20 min.

Cooking program:

I choose "baking" from the menu.

Note

I found this recipe on the forum There Yana posted this recipe, in turn taking it to say7info. I met him on two more sites. It was originally in the oven and baked, and then the multicooker noticed it ...
Bake in the oven at t 170-180 degrees from 45 minutes to 60 minutes.

This is where I think this recipe came from:



I am writing a report.
I liked the taste. The taste of vanilla cheese in chocolate, but great.
The consistency of the dough is like sherbet. Next time I will reduce the sugar in the dough - I will leave 120 gr.
Filling - very good delicious, curd, but sweet for me. Next time I'll put 80-100 grams of sugar in the filling. Better 80 gr.
And I will replace the butter in the filling with sour cream completely (or better with cream).
Well, you can leave 50 g of butter in the filling, the rest 150 g - sour cream 9 cream).
I immediately wanted to replace the butter with sour cream, but I thought that I would not get it out of the multi whole. Now I know - you can replace it.
This is the technical side.
And about the taste - very good. tasty, very, but sweet ...
Although with tea without sugar it is

I think its better in a split form in the oven to bake.
I haven't played enough with the cartoon yet.

but I got it like this

For some reason, I immediately thought that a tiger could be made from a cow, if the curd was tinted with something edible, and instead of specks, stripes were made

[Elaria]

Elaria, you have a beautiful cake. Did you bake in MV? I'm looking at baking paper there ...

jenyasan , you can also have a tiger, this is a thought. And why paint, you need to take homemade eggs - then the curd will be yellow.

Of course, in MV, I only bake in it now, I forgot the oven when I turned it on, and I like the oven, I like pies with an open filling, I bake by first laying two strips of baking paper cross on a cross and then I pull out

[Elaria]

Elaria, I've read about this method, and the like. But there is some kind of special paper. Do you also have this, or ordinary parchment?

yes no, I have plain baking paper

For tiger color, cottage cheese tinting options:
- turmeric (a little)
- sea buckthorn oil (1 tsp will be enough)
- ground pumpkin
- dried apricots (probably a lot of it will be needed)
Cubs love sweets too

[jenyasan]

Part two.
Cow Burenka, or wolf Burenka in sheep's tiger skin.

By order State Television and Radio jenyasan .

Dedicated to the new 2010.

Made based on my own recipe, taken from here:






With sour cream (cream), the filling is much tastier and more airy!
There is a lot of sugar 150g in the filling, I made 80g, I almost miss the sweetness.
Conclusion - the filling needs 100 g of sugar. Now I will lay down so much.

With sour cream (cream), the filling was very liquid before baking.
I put in 36g of starch. I was afraid that the strips would sink, but they adhered well to the surface.

At the bottom, MV cut a circle out of parchment. The cake popped easily out of the saucepan onto the steamer.

Since this year is the year of the White Tiger, I decided not to tint with turmeric, although there was an option to make a tricolor tiger.

[Alyonochka,]

Alyonochka, - the recipe is wonderful! and the design is so clear
I want to clarify - do you have a large CF? I could not see it in the photo.
And then I have a small one, I probably need to count the recipe

[rinishek, Zhivchik]

rinishek, Zhivchik , Thank you.

I have a large MV. See, it is necessary to recount or not.
You have experience, but I haven't seen the little MV live.

And I baked Burenka yesterday. Thanks for the design idea

I made the curd filling according to Lola's recipe,



The cut is not very good.

[Celestine]

Celestine, you have a beautiful magnificent Burenka!

So my second filling is also closer to Lola's recipe. Eggs, cottage cheese, sugar, sour cream and starch, vanilla. I liked the filling without oil to my taste more, and it was healthier.

Girls, I'm fiddling with cake here, I decided to make the filling the easy way, well, mix everything together, and that's all. And it is so liquid it turned out straight water .... what to do?

We don't hold pudding, there were no ideas, in general, I poured the filling onto the dough and come what may. And what is interesting, everything worked out! Here is my tigger

Everything was so liquid, I thought my stripes would sink

I baked this cake again today, it rose almost to the lid, my squirrels were ownerless, I added 4 more, whipped. I could hardly turn the mixer, but it was beautiful

[Suslya]

Suslya, the crucible turned out very beautiful!
And why is everyone's "Burenka" white, and your "Tigryulya" is yellow?
Did you add the yolks?

[Suslya]

Suslya, handsome tigger!
In my second version, the filling is also liquid, and I also feared that the strips would sink, but everything worked out.
Yes, share the secret, what did you add for the color?

I wanted to make a tricolor by adding turmeric, but I didn't bother. Plus, I don't know if it'll be delicious with turmeric.

Celestine, and didn’t take a photo?

Why is the "tigger" yellow? ... I have no idea the store eggs, 4 pieces as per recipe. And the cocoa is alkalized, which is why the stripes are so black.

And this is my favorite time of day, when I am ALONE in the kitchen .... no one lees anything, they do not give advice ....



and very tasty, really like a big vanilla glazed curd!

[SchuMakher]

SchuMakher, the tiger is handsome! You have good cocoa, dark.
And what kind of filling did they make: with butter or with cream, or maybe Lolin cake?

Dad brought cocoa from Germany about 5 years ago, the color is like dark chocolate ... Sternushka knows, but the filling was made from sour cream only, and everything else was according to the recipe ... Let's see what happens in the context ...

and I counted everything under a small MV, but ... my stripes all drowned, why is that? and also the dough, which turned out to be very tough with cocoa.What's wrong? I'll try again tomorrow. Very glamorous cake.
Yes, and I love cottage cheese pastries.
But still - why could the stripes sink ???

still cooling ...
Thanks a lot for the recipe

[rinishek]

rinishek , as I understand it, there is a shortbread dough in the cake itself, and if yours is tough, it has not risen, it means that there is something with a baking powder.
Maybe you put a little baking powder?

Regarding "the strips drowned" - I have a filling with sour cream (instead of
oil) was liquid, but the strips did not sink. I added starch (in the recipe with say7info they recommended "pudding".
You probably had a very liquid filling consistency?

rsvek, a beautiful cake, it can never be different.
And delicious, only sweet, if you do not deviate from the recipe.

[alyona]

alyona, a baking powder like a normal Haas-ovsky. Maybe just a lot of flour?
The filling was no thinner than Lola's curd cake — a normal consistency.
Still, I think it's a matter of excess flour, or rather the liquid-flour ratio. This is probably why the stripes sank.
Tomorrow is the second attempt - if successful, I will definitely show the result with recalculation

[alyona]

alyona, very tasty!!! And what is sweet is, on the contrary, good. In my family strong nothing is sweet
Already cut and destroyed half.

And my family has already ordered to bake Tigger again, I liked it very much
I muddied the cake again, I have a liquid filling of the girl again, too, huh? everyone has? I put the pieces, and they are just like the Titanic, slowly sinking.

I also baked this cake. My electric motor on the blender broke down, so there was nothing to beat, but the difficulties do not scare us. Squirrels whipped by hand with a whisk from the blender, and the market cottage cheese (I was too lazy to grind through a sieve, and the blender had kaput) beat it with a potato machine with small holes (I thought that when I was doing I beat mashed potatoes at the end too). The curd whipped well. The pieces did not drown, the filling turned out to be airy, added, as advised, not butter, but cream. The cake is beautiful high, it is cooling down and waiting for guests.

[Suslya]

Suslya and what is the filling? I had 9% cottage cheese and 20% sour cream, it was thick like 15% sour cream, the pieces lay well ...

[Suslya]

Suslya, my cottage cheese was 18% in packs, which lay for about a couple of weeks in the refrigerator, that is, it was bought before NG. He is not liquid-like anyway, and after such a "lying" and even more so. I just whipped it and all the ingredients for the filling (33% cream instead of butter and sour cream) (though on Thermomix, but there is no difference, you can also use a combine). The result is a creamy mass, like a pancake, that is, pouring, or rather, creeping
Perhaps your curd is initially runny?
My pieces of dough did not sink, but when it cooled down in the MV, the top near one of the pieces burst slightly and moved away. This did not deteriorate the appearance. I also liked that the cottage cheese was not visible on the cut, that is, it was so creamy that it was baked evenly and beautifully.
But after the refrigerator I barely pulled it out of the saucepan for some reason Slightly sprinkled on the sides. This, of course, did not affect the taste.

I have homemade cottage cheese, made from homemade milk, my husband does this by himself, he does not let me in. Squeezes it dry. Here is the store sour cream, 20%. Maybe she messed up my darling ... In general, I was baked, I immediately pulled him out. This is my one this time, I wanted to cover it with pictures, but they drown

And here is my cutter


You know, when the figures began to sink, I had the idea to just take and drown them, so that there would be beauty in the middle, cut it, and then there was a surprise. Next time I'll do it, break the pieces and push them into the middle.

[Suslya]

Suslya, gorgeous cake! Beautiful!
In my opinion, you are, to put it mildly, stuck ...
Everything worked out well.
And even from homemade cottage cheese. Butterflies are beautiful.
And in the center is it "Self-portrait"?

🔗 Yes, I'm trying to find out, maybe that's the way it should be so that it would be liquid!
And in the center is a bear cub. But if it looks like me, then I agree to a self-portrait 🔗

Alyonochka, we can say that it ALMOST succeeded, because.the strips sank, but not quite, but sank beautifully to the middle of the cake, but not all, but most of all the upper pieces.

as someone already wrote - the taste of this COURSE did not suffer.
Delicious!
this time, the cocoa dough turned out to be a little thin - sticky. And it was not even possible to carve figures like Susley's. But the most airy after baking
(Suslya - figures, just super !!! but in the center it doesn't look like a bear cub anyway - as for me - a mouse)
I know what I was thinking - maybe the speckled stripes are sinking because the cottage cheese is fat?
I used cottage cheese 9% + vanilla cheese of some kind of really high fat content and market sour cream.

Girls, it's delicious anyway.

Or maybe you put the dough on top incorrectly?
It is necessary to lay down gently flat, without tilting.

I also used 9% cottage cheese 2 packs + baby cheese + 20% sour cream. When I did it with butter, I added 1.5 tbsp. spoons of starch.
And when with sour cream 36g of starch (I didn't have pudding).
It was with sour cream that there was a liquid filling. She laid out the strips neatly (I was sure they would sink, but they miraculously kept).
She rolled the pancake onto the figures with a rolling pin right on the table, thinly.

What can I say, cake to say the least. The filling is tenderness and airiness itself. Even in spite of the fact that my oven has deteriorated recently and only the top spiral works, the cake rose and did not fall. The only tiny speck in the very center of a slightly liquid filling, I think the eggs were large and it was necessary to add a little more starch (advise if I am mistaken what to do in this case). and even my cow is a little tanned at the edges, what if the top is covered with foil?
Thank you for such a tasty treat.

I came again to say - Cake is simply delicious !!!!! I have already put the plus sign, I will go to the plus sign again.

Yesterday I baked Burenka again.

Recipe entirely by Gulnaz with forum ..

The main difference in it is that cream is used instead of butter.

Here is the set of ingredients:

dough
300 g flour
180 g sugar
200 g butter (margarine)
2 eggs
40g cocoa
1 Pt. baking powder (16 grams)

Filling
150 g sugar
3 eggs
500 g cottage cheese
200 g cream (30%)
1 Pt. vanilla sugar (13 grams)
1 pinch of salt
40 g butter
36 g pudding (or starch)

Instead of 180 g of sugar, I put 100 g in the dough.
Instead of 150 g of sugar, I put 120 g in the filling.
In this recipe, 16 g of baking powder (but not baking soda) is used in the dough.

The cake with 16 g of baking powder rose very well. well. Delicious - airy and crumbly, not wet.
I beat the whites in the filling separately, cottage cheese with rest. ingredients this time, too, whipped for a long time, and not just mixed.
As a result, the cake is very good. rose well and was airy like a soufflé in structure.
When proteins were mixed into the filling, the mass became thinner - but the "specks" did not sink (I rolled the cake into specks on tracing paper - it rolls out to 1mm and does not stick).

At the bottom of the pan is a circle of parchment.
All.

Girls, and my filling turns out to be the consistency of whipped cream, but so that it is liquid ... no, there was never ...
Here, I specially photographed it before leveling:

🔗

Girls, and my filling turns out to be the consistency of whipped cream, but so that it is liquid ... no, there was never ...
Here, I specially photographed it before leveling:

I also always succeed, for which I love the cottage cheese cake, only I have little dough or something, but the filling is 2-3 times more than the sides

It's strange ... but I am like ... like kefir, I pour it out and that's it, but everything is very good thickens.

It's strange ... but I am like ... like kefir, I pour it out and that's it, but everything is very good thickens.

And you whip whites to standing peaks with sugar? They are dense, and then gently mix the curd mass with proteins and you get an air mass

And I whisk everything at once so faster, and the recipe says that you can.

Usually I get a thick mass too.
But the last time I beat the whites first, then fiddled with the cake and beat the rest. And the squirrels did not wait ...
Therefore, when proteins were mixed, the mass became thinner.
But everything went up perfectly! For the experiment, Dr. Opener. No difference (with starch). Why pay more? ...

And I have one more problem ... I always can't calculate how much dough to leave on "spots" (I constantly want to "snatch" more, I'm afraid not enough), as a result, unnecessary pieces of dough are constantly left, I put them in the freezer until next time .. Girls, I've been baking this cake for a long time, I don't even remember where I got the recipe, I always bake it with 33% cream, somehow I tried it on sour cream, but I never did it with butter. So this is what I mean, mine really like it when, under the curd layer, I put fruits-berries (apples, slices of bananas, cherries, etc.), it turns out! Recommend ...
And here is my today's "Burenka from Maslenkin":

🔗

🔗

Krosh, confess, do you make more dough? I barely have enough for the sides and they are thin

[Celestine]

Krosha, confess, do you make more dough? I barely have enough for the sides and they are thin

Celestine
No, no, no, I do it strictly according to the recipe, and still there is a piece of dough the size of ... well ... with a couple of ping-pong balls ... Maybe a photo of the cut can be shown so that you can see the thickness of the bottom and sides?
About "specks" ... Girls, my husband calls this mold "udder", I give her biscuits these ones cut out (the essence of the picture is better seen there). A cookie cutter from the IKEE set for cookies.

Oh temptresses Tomorrow I'll probably bake for the weekend. Well, how to lose weight here? The only question that has matured is, if you whip the whites separately for the filling and take not cream, but 15% sour cream (at least somewhere to reduce the calories), then the stripes will not sink?

If you whip the whites separately for the filling and take not cream, but 15% sour cream (at least somewhere to reduce the calories), will the stripes not sink?

Here, by God, I wrote a little higher: if you beat the whites to standing peaks with sugar, then the filling is dense, airy, of course, nothing will sink, and according to the Lolya recipe, it is sour cream

I also don't add butter to the filling and only 3 eggs, though large. We love this cake very much.

I added 2 tbsp to the filling. tablespoons of starch and it did not go down after cooling.