Cake "Plombir"

[Cake:]

Cake "Plombir"

Category: Confectionery

Ingredients
Cake:
Sugar	1 tbsp. (I put half)
Eggs	1 PC.
Sour cream	100 g
Soda quenched with vinegar	1/2 tsp
Flour	2 tbsp. (260 g)
Oil drain. softened	200 g
Cream:
Milk	0.5 l
Starch	3 full teaspoons
Sugar	1 tbsp. (i take 2/3)
Mllo plums. softened	200 g
----------------------------------------------	-----------------
Glass =	250 ml
Baking dish	30.5 x 20.5 cm

Cooking method

• It just so happened, on January 30, after looking at Izyuminkin "Izba", it dawned on me .... But I have no cake on NG! And on the 31st, I rushed into my recipe bins, I have a cake, I really like it for its speed and deliciousness. The recipe is from some old newspaper, with my mother's hand marked "Yummy!" So I present to you a delicious cake.
• Cake:
• The dough is kneaded, it turns out to be soft, put it with a spoon in a frying pan, a baking sheet, whoever has what, is about 1 cm thick. I have a rectangular shape, lining it with baking paper. Bake until light golden at t 180^aboutC. Form 30.5 x 20.5 cm.
• 
• When it cools down, break the cake into pieces about 2.5 by 2.5 cm in size. (I have larger pieces) Put in a bowl, leave the crumbs for sprinkling.
• 
• Cream:
• While our cake is being baked, we will cook the cream.
• Part of the milk is diluted with starch, the rest of the milk is boiled. Pour milk diluted with starch into the boiled milk in a thin stream, with constant stirring. Add sugar. Cook until thick. Cool it down. Beat the pack of butter and add the custard cream a little bit. Beat the cream with a mixer until the cream becomes airy and homogeneous. When the mass turns into a lush white mass, add vanillin, you can grated orange or lemon zest.
• Mix the cream with pieces of the cake.
• ]
• Now, here is how in the recipe "We spread the mass on a dish, the bottom of which is densely strewn with crumbs, crush, compact and give the desired shape. Sprinkle with crumbs and put in the refrigerator for several hours."
• I always get few crumbs, I don't know why, but I miss them. Then I just rub my liver and get a mountain of crumbs.
• This time I decided to go the other way. She lined the form with a diameter of 21 cm in a bag and laid it out neatly, like this:
• And then like this
• 
• And in the refrigerator for a couple of hours
• Then she pulled it out, turned it over
• She took off the film
• 
• The only thing was that I had to leave a little cream in order to touch up the sides. I didn't decorate, as Freken Bock said, "this time no mastic, I'll rub the chocolate and that's enough." So I decided the same. I rubbed the chocolate bar, sprinkled it with vermicelli sprinkles (Lilechka, thank you very much) and voila!
• 
• And of course, the miracle cutter, which plunges everyone into bewilderment, "How is it?"
• Girls, believe me, it is done quickly and not troublesome. I wrote and uploaded pictures longer. And the delicious one is simply delicious!

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[Suslya]

I forgot sugar in the dough to write 1 glass. Forgive people. And the dough does not rise much ...

But I was still thinking that the cakes were already baked, neither salt nor sugar in the dough. They baked two, added cocoa to one half of the dough, and to the cream too. The cakes are probably in vain. The child only eats chocolate pastries. Let's see what happens ...

Nothing terrible happened, I think it will be delicious. And to soak in syrup was an idea, but I'm afraid when mixed with cream it would just turn out to be porridge. and the cream was made sweet. A glass of sugar, and half of the porous chocolate bar came to hand. I'll unsubscribe tomorrow

Suslya, everything turned out very well. The lack of sugar is not felt. Thank you. Unfortunately, there is no camera at hand.
Shl. And we just registered Prague cakes

[Suslya]

Suslya, I will make your cake for January 7th. how do you say when is it better to fill everything with cream, tonight or tomorrow? For some reason I think. that the longer it stands, the tastier it will be ...

You think correctly, the longer it costs, the tastier, do it today, by the 7th it will generally be velvet.

[Suslya,]

Suslya, It's simple, just very, very tasty !!!! Thank you very much!!!!! After the whole series of holidays, there was simply no strength for something complicated. And this cake is easy and quick ... and made it a day in advance. and BITTING !!!!!! Very delicate, very, very !!!, I really did not get such a cut as yours, due to the fact that the cake turned out to be very airy and when it started to interfere with the cream, it began to crumble a lot. Next time I'll try to add more flour to the dough. And also ... next time we WILL NOT GIVE the zest. It seems to me without her, it will really be ice cream !!!
The top of the cake was filled with hot chocolate and mixed with a couple of tablespoons of sour cream. The result is a very crispy crust, like a sundae in chocolate. And since I did not have crumbs at all, and I had the bottom without them, I thought that next time (and it will be necessary, the rating of the cake among relatives is crazy !!!!) I will also pour a cake on top and on the sides , I will cool and turn over, pour in the bottom. Well, so absolutely "Sundae in chocolate"

Well, that's wonderful, that I liked it. And pour chocolate on both sides, it's an interesting idea, but I can't imagine how it will look. Doesn't the chocolate crumble on top? if you turn it over?

Yesterday I disgraced myself with this recipe in front of the guests! I decided to surprise with something new ... I did everything according to the recipe. The cream turned out to be so liquid that the name of the cake should be given "Cakes in the filling"! Even overnight, this liquid mass did not change its consistency. The cakes are tasteless, as if she had eaten bread. Yes ... Disappointment ...

Very sorry... 🔗 Yes, the cream has never been liquid! did you put starch full of spoons, with a slide? Maybe the butter was not very good? ... It's a shame kaaaak ... because the cake turns out delicious, really ...

[Butterfly51]

Butterfly51, if I hadn't made it, and now I hadn't eaten with coffee, then I would have believed that the recipe is bad ... but forgive me, I will not agree.
Even the most masterpiece recipe can be prepared in such a way that it is not edible. And it may be a simple matter.
I am very surprised that the cream turned out to be liquid. Maybe there was not enough starch?
In general, I would advise you to read the recipe carefully, carefully, comparing your actions. Surely a fatal mistake was made somewhere!

The cakes are tasteless, as if she had eaten bread.

By the way, I threw half of the sugar and it doesn't look like bread at all!

No, I did everything right, or rather, as it is written. When the cream didn't work out, I read it again. Even a little more starch turned out. Maybe it's really the oil? I don't even know now! Probably I'll try to do it somehow. But not for guests, but for a test, for yourself.

When you brew milk, it should become thick like a jelly. Beat the butter until white and add this jelly little by little, beat until smooth and the next portion.

Butterfly51, be sure to do it again. Only let there be still a supply of oil at hand, if it suddenly becomes liquid again, feel free to add half more oil. And yet - the butter should be soft, and the syrup chilled so as not to melt the butter. And yet, I would advise you to replace the starch ...

[Suslya]

Suslya and why "Plombir"?
And what will happen if you put melted ice cream brulee instead of milk there? Here you have to try ...

Yes, his taste is so creamy and vanilla (if without the zest) well, ice cream "ice cream" is natural

I found an interesting article about starch https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38610.0, and which one did you take with corn or potato?

If we proceed from the fact that making a cake from well-known products, then I would still cook at least a little bit of burnt sugar (caramel). I just don't know what creme brulee is sold in your area, it's hard to find here without, I will say, dubious additives.

As for burnt sugar, Pokhlebkin definitely had it, and almost certainly it is in classical culinary (and GOST) sources. I'll try searching for it now.

====
a little bit of a lie ... Caramel goes before burnt (caramel is light in color, burnt is closer to brown).
Here is a piece of the creme brulee ice cream recipe that lies on the cooking.

3. Make a caramel by dissolving the remaining (200 g) sugar with 4 tablespoons of water. Bring to a boil until the mixture is golden brown. Pour onto a greased baking sheet and leave to cool - it will be heated to the limit. Break the cooled caramel into pieces with a rolling pin, placing in a bag.



100 g creamy ice cream or ice cream
1 tablespoon sugar
1.5 tablespoons milk or cream

Mix sugar with milk. Heat the resulting mass, stirring continuously, on the stove until it acquires a thick consistency, light brown color and characteristic aroma. Then combine this mass with creamy ice cream and freeze.

that is, it all comes down to boiling at least part of the sugar until light brown and the characteristic smell of caramel. And add this to the same milk cream. So you get a mass for crème brulee (and if you freeze, then the canonical ice cream).

Here, I found quotes from V. Pokhlebkin at Admin.
Sugar syrup

[THIS]

And it's even easier to cook here THIS and add to the cream. Awesome caramel taste is guaranteed!

I already, by the way. I thought, cut it into pieces, portioned and then pour. Well, what a real ice-cream in chocolate ...

OH! Well ... and why did I come to you ... I pour out all over with saliva ... and the cake is gone, I ate a mustache ...

Yesterday I disgraced myself with this recipe in front of the guests! I decided to surprise with something new ... I did everything according to the recipe. The cream turned out to be so liquid that the name of the cake should be given "Cakes in the filling"! Even overnight, this liquid mass did not change its consistency. The cakes are tasteless, as if she had eaten bread. Yes ... Disappointment ...

It seems to me that the matter is in the quality of the products. If someone has already succeeded, except for the author, then the fault is only on the products. And as much as I use custards, I have never come out liquid, no matter how hard I try. Maybe you didn't finish it?

[Suslya]

Hello girls!
Suslya, thank you very much for this recipe. Today I did it for the first time. Made 2 servings, strictly according to the recipe. I think it worked out. What do I want to say? And the fact that half of all this my household swept away in cakes, to-rye lay on the loggia to cool down. Such a yummy .... And when they tried it with cream ..., they immediately asked, "Will you ever bake such a cake for us ???" (well, they love to be poor, my "starving" ones).
Tomorrow I will wait for a response from the customer.
And here is what I wanted to ask. oWhen the cake is mixed with the cream, it is desirable that the pieces remain intact, or how will it turn out? Because my cakes turned out to be so tender that I was straight and afraid to mix them well with the cream.

Thank you for trying the recipe.
The pieces should generally remain intact. And they always turned out to be dense, not at all tender, maybe we have different flours ... next time add more then. Did you lay it out in thin layers? in 1 cm?

[Sun hare]

Yes, it seems thin, maybe 1.5 cm. The edges were dry, but the bulk of the most delicate biscuit. Here I think in the next. times (I'm just sure that it will be very soon) or keep it in the oven for a longer time or put more flour ... In short, there is a lot of work ...

Thanks for the recipe!

I made a cake in a slow cooker - 60 minutes on baking.
I, like Sun hare it turned out to be very tender baked goods. I was afraid to break everything when mixing, so I poured the pieces of cake with cream, and the cream ran out quickly, and the bread remained in significant quantities.

Outcome:
The rest of my cake was eaten with a satisfied rumbling.
The cake froze, but, for my taste, there was a lot of cream. I ate THREE PIECES with tea last night !!! How ill I was! Felt terribly bad! I was almost torn to pieces in half! It's been a long time since I, as in childhood, did not overeat sweets!

Conclusions:
Next time I'll try to cool the cakes completely. When I collected the cake, they were warm, maybe that's why they remained so tender?

Never! Never! I will never eat that much! It's scary to remember ...

[Sun hare]

Sun hare , yes, the edges are drier. that's for sure, the middle is softish, but not much. Therefore, I break the edges into smaller pieces, and leave the middle larger, you can see it in the photo.

Well, Kosha, well, I made fun of it, it should have been so drunk, be careful, please. And in the cartoon, I think, you shouldn't do it, it will turn out high there, but you need the cake to be thin. Before, when there was no rectangular shape, I baked in two pans, first I baked one cake, then the other.

I wanted to make this cake, but started too shabby. I baked the cake - it turned out great. I brewed starch in milk and decided that I could mix everything in the morning.
Result: the milk turned out to be too cold, so the cream did not whip, and the butter hung in small pieces in the cream, the mixture had to be slightly warmed (literally to room temperature), the butter evenly dispersed, the cooled cream was whipped with a mixer very well. But ... the cake not only cooled down in the morning, but also lost some of the moisture, so there will be practically no cream in the cake - it was all instantly absorbed.
Conclusion: you need to cook everything "here and now", do not cool milk to a temperature below room temperature, do not put off mixing cakes and cream until tomorrow.

P.S. The taste and quality of the dough reminded me of the "Royal Cake", which is sandwiched with whipped protein cream with fresh fruit or jam syrup. I constantly break the cakes for this cake, and the option with broken pieces in the mass of cream is a very good solution.

[Rina72]

And I'm already here. I think that the fact that the milk with starch has cooled down is okay. The main thing was to bring the butter to a soft (not melted !!!) state and then everything would beat up. And if not, always have a steam bath and an extra piece of oil at the ready. And that's it - no problem! Rina72, did everything right. I think that if the cakes, after baking and cooling, would be placed in a plastic bag, then everything would be fine with them.
In any case, I always say that a not entirely positive result is even more expensive than complete success. We learn much more from mistakes than from victories.

Rina72, take number 2 hopefully will be soon?

And if like this?



I'm wildly sorry, but that's all that was left of the cake while I was at work. Well, of course, I took it with me too. (We must somehow sweeten the need to go to work on Sunday)



Next in line are Prague cakes.

Girls, I made this cake, I'm not very happy yet, because I screwed up the cake ((
I can feel the soda, I probably drank a lot of it ((well, I overexposed it in the oven, it turned out brownish. The cream turned out good, I even started thinking about using it on other cakes.
And yet, I agree with the girls about sugar, you need to reduce sugar, well, it's very sweet)))
I will pause and then try again

So I immediately wrote that I reduce sugar, otherwise it turns out sweet.

[Suslya]

We just love sweets very much, so we decided to do everything as in the recipe, but it turned out to be very sweet)) Do you feel the soda?

And I'm not sweet, but quite normal ...
And I didn't feel soda at all (by the way, Suslya, but in Prague cakes I really felt her darling !!!)

[Suslya]

We just love sweets very much, so we decided to do everything as in the recipe, but it turned out to be very sweet)) Do you feel the soda?

And I'm not sweet, but quite normal ...
And I didn't feel soda at all (by the way, Suslya, but in Prague cakes I really felt her darling !!!)

Suslya, here he is, as promised!


It seems to me that such a cake is just a godsend for the "Barbie" cake! Sculpt the skirt as you want! Only now you need more than 1 portion, otherwise the skirt is not very lush and a little short

And here is the cutter:


I must say that I again failed to mix the cakes with the cream. Well, they are very delicate and crumble, so I just dipped each piece into a cream and put it in a mold.
I am satisfied with the taste and shape at all service stations! (it gave a little less sugar ... yes, it’s probably even better, or it’s just that we already ate sweet things!)

I have a rectangular shape 21x30 cm. Here I put all the dough in it, it turns out no more than 1 cm. I was going to give more flour, but at the last moment I decided to give it as in the recipe, let it be so tender!

You describe it so deliciously. And I have a question, if you replace baking soda with baking powder?

Of course you can replace

somewhere there was a topic dedicated to soda.
For the soda to really work in the test as it should, it is better
1.Replace baking powder with baking soda.
2.Add any acid to the dough until flour, and add soda along with flour.
If we "extinguish" the soda as prescribed, then the chemical reaction that we need (the release of carbon dioxide) will go into the air.

[artisan]

artisan, Barbie turned out wonderful!
I also looked after this recipe for a hemispherical cake precisely because of the possibility of free modeling. Tell me, were there any nuances during or after the formation of the skirt? Hasn't it sank anywhere? How long did the cake wait for the "X" hour?
And I also think, either to make a one-and-a-half portion, or, perhaps, to add a bezashny "cutting". Girls, do you think it would be appropriate to meringue there? If so, then the cream will probably have to be added.

[N @ t @ li]

N @ t @ li, Thank you!!
I covered the bowl with a sack of celoffan, and laid out the pieces of cake, dipping them in cream, as they do papier-mâché. First I laid out the walls and then filled the middle. I put it in the refrigerator for half an hour, took it out of the mold along with the bag, and then pressing it with my hands, gave it a longer shape (I had to make a longer skirt.) Everything lends itself very well to sculpting! It stood in my refrigerator the whole night while I began to decorate it. No depressions were observed.
But at the expense of meringues - I would not recommend it. The cream is wet and it seems to me that the meringue will get wet.

I found an interesting article about starch https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38610.0 , and which one did you take with corn or potato?

Wort, what kind of starch should you take for this cake? I have corn, is it okay?

Yes, I read in that article that cornstarch has a more liquid consistency, and potato is still more suitable for cream.

bliiiiiiin, I stumbled and only a pack of butter was bought by the girls, but in the cake butter can be replaced with margarine?

You can replace it with margarine, just take a good one then.

Well, here I am with thanks



I liked the cake very much! She saved the cakes from the tasters as best she could - very tasty. By the way, they are not fragile at all. True, there were a couple of deviations from the recipe: I put 2 eggs on a one-and-a-half portion (it was necessary to type 1.5) and the butter was in half with margarine (because there were a lot of plans, and there was a catastrophic lack of butter), also the amount of soda and I left sugar as if for one serving.
Trouble happened to the cream - I split it, it's a shame - it was whipped so well at first. I had to bang more butter and forgot to add vanilla out of frustration. But all the same - really ice-cream taste.
Covered with ganache (dark chocolate + 25% sour cream), marzipan decorations. In the topic "Mastics, marzipans" I unsubscribed in more detail.
Thanks again!

I finally made this cake! how delicious, delicate it is, but how easy it is! Great cake !!!!!!! Only now my cake has risen 3 times and it turned out to be a very, very tender biscuit with a height of 4-5 centimeters !!!!! and therefore it crumbled a lot in the process of combining with the cream!

Whoa! so rose ??? and in what size was it baked? maybe too small, but what was the thickness of the layer?

for the sake of interest, I even measured it with a ruler, the thickness was about 0.9 cm. Maybe I have too soda soda, or sour cream .. I took 20%

[Mistress]

Mistress, please tell me, in what form do you cool the skirt for Barbie? I also want to learn how to make such a Barbie using this wonderful recipe!

Oh sorry! I re-read Temka again and found the answer to my question. Thank you Suslya per recipe, and Mistress for the idea !!!

[Mistress]

Mistress, please tell me, in what form do you cool the skirt for Barbie? I also want to learn how to make such a Barbie using this wonderful recipe!

I have such a set of bowls


Here's the smallest I took as a basis. True, the cake was a little small and if I inserted a doll with legs, the dress would be short. I just had to unscrew her legs. And to get a bigger skirt, you need to take 1.5 or 2 servings of cake.

Yesterday I made such a cake again, but my head is sometimes stupid, I forgot to put butter in the cream, only milk jelly, so the taste of the cake did not deteriorate at all, but I think I even won !!! turned out to be very gentle and light !!! Thanks again for this recipe !!!

ABOUT! And the day before yesterday, for my grandfather's 85th birthday, I made this cake and kept thinking how to reduce its fat content without losing deliciousness? Will it just keep its shape on milk jelly?

And how are the cakes this time? also turned into a biscuit? what height?

The height of the cakes is the same, biscuit-high, only this time I held it a little more in the oven, so that the top and bottom were browned more and they did not break so much during mixing with the cream, all the same sour cream - sour cream, and soda - soda for me

[quote]
Will it just keep its shape on milk jelly?
[/ quote]
I kept a cake shape for 2 days perfectly !!! specially today I kept one piece for half a day in the kitchen warm, neither dripped nor melted .. everything is great !!!

[Suslyayayayayayaya !!!]

Suslyayayayayayaya !!! and the rest of the clever cake makers!
I'm going to make this cake for my father-in-law in dere on Saturday. But in cakes, I'm generally oak-tree, so the questions:
1.What kilogram is this recipe designed for? Presumably, there will be 8-10 people - portions, which will be enough in the recipe or increase by two, three, four (underline the necessary) times?
2. in the spirit about how much to keep and at what temperature?
3. I bought a "pudding paste" in powder - can I smear it on top and write a tricky thread to my dear daddy? and poke me, if you can use the mastic, how can you disperse it on the cake to an even consistency?
thanks in advance

Well, by 8-10 pieces, I think it will be in the butt ... maybe increase the portion by 1.5 times. And I have never measured the kilogram, I can't even say approximately.
In the oven I put 180 degrees. and I bake for about half an hour, as the cake became evenly golden, and I pull it out, well, of course I poke a match

[Suslya]

Suslya , can we just double porceika, eh?

Do not even hesitate! the cake is delicious but not big. And on the second day it tastes even better! So at least two servings, if there is no more sweets.

I made a cake according to your recipe, very tasty and tender, everything worked out great. I wanted to ask you, is it possible to add melted butter to this cream? (I always add only it to the custard and the cream turns out to be very delicate and tasty), I do not trust the butter now, it is not of high quality, if you can write an answer, thanks again the cake is incomparable.

Yes, I always did it in butter, as the recipe says. And melted, do you mean ghee? Probably you can, you do and you like

I made this cake today. The cake turned out to be what the doctor ordered. It broke down remarkably, inside it was a little softer than the crust, it mixed everything (the jelly intervened coolly, spun on the whisk). Already 2 hours in the refrigerator. but the cream is not frozen, it is taken on a finger ... will the cake fall apart if I turn it over (now it is in a film in a bowl)?

The cream should freeze Celestine, how's the cake? I'm worried ...

The cream is smeared (I assume that a little more oil was needed), but turned it over, it is great, now I am thinking about decoration.I stopped at chocolate, but I want to show off with the nozzles (after all, the mother-in-law will come) And it is also round .. my decoration will slide down ... probably I'll practice on a meringue roll))))
And we will try tomorrow, I did it so that it would soak longer.
And, in general, I really liked doing it. Not tiresome

[Celestine]

Celestine, and you fill it with chocolate. The chocolate crust will set it in place. And on top you can make something out of cream, a few roses, and put thin openwork on the sides ... The mother-in-law must be kept in good shape!

[Celestine]

Celestine, and you fill it with chocolate. The chocolate crust will set it in place. And on top you can make something out of cream, a few roses, and put thin openwork on the sides ... The mother-in-law must be kept in good shape!

And will not the creamy "grace" slip from the chocolate? And how to make beautiful openwork, I did not succeed, more and more loops lay down.

Girls!!! This is not a cake, this is crazy deliciousness. How delicious. Thank you, Suslya, for the recipe. Now I will do it often.
This is how it turned out, I didn't take pictures of the insides - I take photos with my phone, and so not very high quality

[Suslya]

and yet I did it! as usual, a double portion was not without incident. but, like, everything ended well. Suslya - the best !!!!

[Celestine]

Celestine, and how is the reaction of the mother-in-law?

I look right now and my hands are chucking along the bottom to give an edging at least with asterisks ... Here sho does HP with people, you immediately think, what would I do

Mother-in-law in touch Yesterday she fought her the whole evening ... she could not be surprised. Maybe now he won't think that his son is starving

And she thought about the bottom (there was not enough chocolate), but there was no time, it turned out that more people would come, I also had to fry patterned pancakes

[Suslya]

Girls, Hello everyone! Today, in search of something tasty, I came across a cake "Plombir". To be honest, I doubted the positive result to the end.
BUT the result was just CLASS !!!! Very, very tasty !!! The only thing I added from myself was that I made a layer of banana pieces. Sprinkled with ground nuts on top.
Here's what happened:

Suslya thanks for such a simple yummy
artisan Special thanks to you for the Barbie dress idea 🔗