Cake "Plombir"

And I thank you, no-thank you, I want to say, for the cake 🔗 )))
To be honest, at first I was very upset, I thought nothing came of it)) I was given the go-ahead for the experiment, and I saw this recipe. I read everything the girls wrote and praised them. I decided that I would do it 🔗.
In short, my cream turned out to be a little thin, and when I shoved all this business with the cakes into the mold, it seemed to me that the cake would not grab in my life 🔗 .. The horror was upset, I galloped for a new portion of food, baked the already tried biscuit .. But it was late in the evening)) .. Okay .. I baked the cakes, and it was only possible to smear it only for tomorrow .. The next day "Plombir" looked much better, and I decided whether Shaw would be, I will make it out. The hope to smear it with cream under the mastic has already appeared .. The result is this - this cake just caused a sea of ​​enthusiastic words from my friend, according to her, even those who are generally picky about all kinds of cakes and sweets ate it. In my classmates, where the album of my works is, they wrote so many good words about the taste that I wanted to bake it for myself right on New Year's Eve .. I baked it, and now I confirm it myself - a yummy)))) .. Sorry for a lot of bukoFF, but only now I got to unsubscribe here humanly, and not just "read" and put plus signs

I will attach the photo .. Sorry for the quality, not my photos, I asked to send a cutout from the holiday

The dark inside is shock glaze and strawberries, the experiment was so small with taste))

girls, and in the recipe a glass of 250g is meant?

I measured it with an ordinary mug

[River]

girls, and in the recipe a glass of 250g is meant?

yes, an ordinary glass of 250 gr.

River I'm glad that although with adventures, the cake was a success, I also love it very, very much

thanks everyone !!!! now I will experiment!

Tell me, devulechki, should I introduce the cream warm?

No no no!! cool !! he will melt the butter. Cool milk with starch, add portions to whipped butter.

Well, I thought so, I'm still waiting, waiting, but he does not get cold ...;) Thank you!

I put it in a bowl of cold water and stir periodically, so that the film does not take too much on top.

Yes, I held it on the balcony, but it gets cold for a long time! : (We are waiting for

you need to stir, so it will be faster .. otherwise it cools down on top, but inside is hot

Specially registered to thank. We liked it exactly in this recipe, without additives.
True, the cream did a little differently. First, he beat the butter with sugar, and then poured the jelly. Kissel cooked without sugar, but added 4 tsp for insurance. starch, instead of 3.
The cream is excellent.
And here is the cake itself (made for my wife's birthday).





Yeah, and one more thing .... did not mix the pieces of cake with the cream, but laid out the pieces in layers with intermediate re-smearing.

Handsome cake is almost choking with saliva, so my wife is lucky, which husband is a master, bravo

and here it is my turn for the ice cream, I also put a little sugar. the taste is really delicate! milk cake. I also got a liquid cream! I cooked this for the first time, I was afraid to thicken it - I didn't cook it !!! at the end I found out that I only have 50 g of butter. but (I read in posts that the cake can dry until the next day) - nevertheless I soaked each piece of cake in a liquid cream, laid it down, poured some of the cream into molds and into the freezer! the cake did not become liquid !!! soft good cake! although I decided to pour it over with melted chocolate, otherwise it was too tender! and for a highlight, I think you can add nuts and prunes

And I tried the ice cream, really tasty and did not reduce sugar.And the main thing is done quickly! Now I will do it often, thank you very much for the recipe

[raid]

raid thank you for showing your cake, it’s so nice

Olyasha , cream base, milk and starch, this is milk jelly, it should be thick, take it well with a spoon. And where did you write about the cake? I missed something ... if I bake in advance, then pack it in a bag and it can calmly stay until the next day.

inucya ... well, very beautiful cake! well, just like mine

Girls and boys, thank you everyone

[Suslya]

Girls, thank you all for your help, I made a cake (for a friend as a gift)! I liked everything very much! (y) A cutaway photo a little later In general, I did it in the form of 24, for 1.5 servings! It turned out the very thing !!! Delicious, cute! Suslya, merci! : girl_love: Weight 2200 or 2400, don't remember

about! and I just thought how the orange cake left the girl, you know, and disappeared ... and here sheaa !!

super!

[Suslya]

Suslya , thank you, everything turned out well, only now I delayed the cooling of the cream, let, I think, get cold by myself! * JOKINGLY * But now I already know what's next. just do it quickly! Once again, ATP, I hope there will be a photo soon!

Girls, I have a question, but if instead of starch and milk, boil vanilla pudding, the proportions are the same, for 500 ml of milk 1 pack of pudding (the same starch)
When I read a new recipe, I immediately imagine a cake, I liked this one very much, I decided to make it, then I will write what happened

I really liked your cake !!!!! : rose: I really don't like butter creams, and I would put even more of it in this cake. Next time I will do it !!!! Thank you!

To your health! I'm glad that everything worked out and that you liked it!

I did it on my name day, and rubbed nuts on top, such a good layer, pressed a little



then when I turned it over, it turned out to be a nutty bottom, we really liked it

here 1.5 servings, weight 2.7 kg, which proves that theoretically it is possible to lay out any form, customers are satisfied)

Wow!! Not even theoretically, I would say practically! behold, perfect proof!

[Violochka]

here 1.5 servings, weight 2.7 kg, which proves that theoretically it is possible to lay out any form, customers are satisfied)

Violochka, tell me how you formed it?
The cake is delicious, I also offer it to clients now, but only so far it is round in shape, I can't imagine how it can be laid out .. only if you cut it off after hardening ... so many scraps will turn out

[Violochka]

Violochka, tell me how you formed it?
The cake is delicious, I also offer it to clients now, but only so far it is round in shape, I can't imagine how it can be laid out .. only if you cut it off after hardening ... so many scraps will turn out

I froze it in a rectangular shape, and then cut it like a biscuit. I will not say that it is very convenient, but quite real

Girls, tell me, please, I will do it in a rectangular shape, 2 servings, so, should I increase the baking time so that it doesn't turn out raw?

Girls, tell me, please, I will do it in a rectangular shape, 2 servings, so, should I increase the baking time so that it doesn't turn out raw?

I am not guided for the time at all, I look at the degree of readiness, the ovens are different for everyone. As the golden color appears, I turn it off.

Orange, and the shape is big? it is immediately important that it does not turn out to be a thick cake, otherwise it is necessary to break it, and the toast cakes will crumble, and when mixed with cream, the porridge will be.

[Violochka!]

Thank you,Violochka!
Suslya, Thank you! shape 23 * 34 approximately, rectangular! I made 1.5 servings, it was good, maybe it's better to do 2 times 1 serving? And yet, is there enough time for soaking the cake for 1 day? I'm thinking whether to work all night or still tomorrow, with renewed vigor

I think it's better to bake it twice ... and it will be soaked in a day, don't be afraid.

I froze it in a rectangular shape, and then cut it like a biscuit. I will not say that it is very convenient, but quite real

thanks for the answer

[Suslya]

Suslya, - thanks again for the cake! Here he is! Weight 3.2

How beautiful! well done Orange!

Thanks, the cake is awesome! I made a cake in the shape of a Barbie for my niece's birthday. Above - ice cream, at the bottom - orange biscuit.

I'm carrying a toric report. On February 14, she gave her beloved husband a gift "Chocolate Heart", aka "Plombir". To say that the cake is delicious is to say nothing. Delicate crust, delicate cream and a lot of chocolate. The husband approved - said the oven again.
I didn't change the recipe a lot, put 150 grams of sour cream and almond petals in the dough. It turned out very crumbly and tasty. Top with overcooked chocolate frosting from Haskin "Prague". Cooked for 15 minutes. and the glaze for some reason began to crumble. I decided to cook a little more and as a result, the butter did not mix with the main chocolate mixture and I had to spread the icing on the cake. But still it turned out very tasty!
Thanks for the Sundae: rose: and Husuke for the chocolate icing.
Photo report

Girls, even if I do that ....: swoon: Should the cream be liquid before it is introduced into the oil? : pardon: I did it once, but I completely forgot, I doubted ...

[Lena]

Lena, it's a custard base. She's like jelly. Combine with the oil will be a cream.

[Lena]

Lena, it's a custard base. She's like jelly. Combine with the oil will be a cream.

Oh, Vitalinka, thank you! It just seemed to me thinner now, because I last time Art. I laid down the spoons, and it was, probably, that's why it was thicker ....: girl_red: And now tea

[Suslya]

Suslya, and can you replace butter in a dough for butter margarine like "Pyshka" or ...?

Honestly, I have never replaced it ... I always do everything only with butter, even if the recipe contains margarine.

[Suslya]

Suslya, and can you replace butter in a dough for butter margarine like "Pyshka" or ...?

I substitute margarine for butter in the dough, the result suits me, the cake is delicious (even with margarine in the dough)!

Girls who are online and who made this cake. I'm in the process! The cooled jelly came out a little watery just the same - will the cream work? The baked crust is quite soft, it did not work to break it into pieces, it just "breaks", I had to cut it with a knife, it was baked until golden brown! Is everything right with me, that I started to worry!

[fomca]

fomca , do not worry! Everything will work out, you have magic hands. Mix the pieces with the cream and you won't be able to see whether you were tearing or cutting them.

[Vitalinka]

Well, thank you for the "magic hands" ... But the first time everyone has ...Vitalinka, and what to do with jelly? Straight sparse - to redo it until it is boiled in oil or try it? It seems that from what I managed to read (oh, big Temka), there should be a custard base like semolina porridge, but it flows well for me ...

It doesn't pour, but it slips off the spoon so cheerfully, but I've never boiled it to the consistency of semolina. In principle, it will already be absorbed into the cake, except that it will leak a little when it is already on the table.

[fomca]

fomca , Sveta, when you whip the cream, do not pour all the jelly at once. See how much of his oil will take, and then maybe add a little oil. And if the cream is soft, it’s not scary, you don’t have to make jewelry. Right
Snusmumrik wrote, part of the liquid will absorb the cake. But the cake should not leak.
Get ready, don't worry, we're here!

my last time it was like that ... I used liquid jelly all the time with potato starch and the jelly was like porridge, I barely threw it off a spoon into the butter, and then .. I took corn and I was just in shock, I just didn't know what to do, and added the starch , cooked until opupeniya .. then decided, come what may, and poured a little bit into the butter. Everything turned out fine, the cake stood overnight, froze perfectly, thank God the butter came at least normal.

Korche, that's how it happened .... When whipping, I added not all the jelly, that means ... this is the only way to recognize the starch (I'll try another !!!), there is about 50 grams left, I didn't get any more, I decided - that's enough. ...But I added condensed milk - somewhere the same 50 grams! Will it be sweet ?! - so what! Mine would be a bigger piece of meat and a piece of cake sweeter!
Thanks for the advice! It is so good that you are near !!!