Cake "Plombir"

I wanted to show my cream, which turned out as a result of all the manipulations ...
firstly, a liquid jelly, you can see low-quality starch;
secondly, due to the fact that I overcooled the jelly ... I kept waiting for it to be thicker, and the temperature difference had to eventually revive my cream due to stratification ...

And it came out - just a miracle !!!



So for information, it may be useful to someone in the preparation of a cream.

Vkuuuusnoooooooooooo! Thank you!!!!

Well .... a report. "Plombir" with caramelized nuts.

secondly, due to the fact that she overcooled the jelly ... I kept waiting for it to be thicker, and the temperature difference had to eventually revive my cream due to stratification ...

And how was it revived? And then I baked it for the 4th time yesterday and the cream exfoliated, I really poured it in anyway, but I come across untreated pieces.

Vkuuuusnoooooooooooo! Thank you!!!!

Well .... a report. "Plombir" with caramelized nuts.

Very nice!

[Snusmumrik]

Snusmumrik, in order for such incidents not to come out, the products to be mixed must be of the same temperature ... and since I overcooled the jelly, then it happened. You can read what to do in the "Creams" topic. In short, warm up the cream a little by placing the container with the cream in a container of hot water so that the two phases come together, just start to thaw near the walls, mix and immediately beat again with a mixer, beat for a long time, after which I added a little bit of butter, but butter it is necessary to take room temperature again ... In the end - everything was well whipped and connected!

Cake "Little Princess" Inside the ice cream. Decorated with wet meringue. I wanted to say thank you so much for the recipe. Baked for the first time, for the niece on the other, she was born on March 8. I liked the cake very much, it is very tender. Thanks again

So I'm not the only one with a shortbread .... I took 20% sour cream, Anchor oil, an egg ... In general, even without flour, the dough was like thick sour cream. And with flour it is soft, but very similar to shortbread ... I put it in the mold, stretched it out with a spoon as I could .... The shortbread cake was baked. I will not redo it (eaters do not know what should be!) I will just give more cream. Do you think it will work?
I'll post photos of the cake later

[Suslya]

Well, I got there. Here's my cookie:

It turned out to be dense. When slicing, it did not crumble very much. I made a double dose of cream. Stirred in parts, and in the form ... I think it will be delicious (crumbs with cream suggest).
Suslya, thanks for the recipe!

Well, you must .. well, in any way the shortbread dough will turn out, it should not be a direct paradox of some kind, I have such an airy cake, like a biscuit ... and then show the cake, huh?

Good day to all!
Wort, could you describe in more detail how you make the dough other than "Kneading the dough".
What kind of butter is melted or softened? The fact is that in the dough the ratio of margarine and flour is really the same as in shortbread, well, maybe a little more sour cream. A little sour cream or cold water is also added to the shortbread dough to collect the dough. Your cake base in the photo looks more like a sour cream cake than a shortbread one, and I already think that I will get it shortbread, so what's the secret?

[Suslya]

Brought a photo.
Here is my cake
It was ridiculously easy to work with him. And if you consider that I have very little experience in decorating so far, then we can say that the cake was made by myself. All you need to do is put the mixture into a mold, when it hardens - wrinkle with your hands, coat with cream and cover with mastic. all!!!
Suslya, respect for the recipe !!!!!
I also wanted to try to make it in the right way, so that it was biscuit ...

Thanks a lot for the recipe. It was very tasty, everyone really liked it.

The biscuit was prepared without problems, the thing turned out to be quite tasty, but I got the cream only the second time, why I didn’t even say I won’t, then when I read the recipe more carefully everything turned out with a bang. here is the cutter that is left of the cake, only it is very low, because one was needed.

Good evening! I want to bake this cake help me with advice in what form it is better to bake a biscuit in a round 28 or 26 cm so that it turns out to be normal, not thick and not dry

[Irina1607,]

Good evening! I want to bake this cake help me with advice in what form it is better to bake a biscuit in a round 28 or 26 cm so that it turns out to be normal, not thick and not dry

Irina1607,
answers you from skype (for technical reasons, absent from the forum)

"I never baked in a round one, only in a rectangular one, I here estimated the area of ​​my shape and your round one, which is 28 cm ... mine is larger, so I think that your biscuit will be more magnificent and it will break badly. will not break, but crumble, and if you then mix it with cream, you get just a creamy mass, but here it is important that there are pieces. "

Girls!

who baked such beautiful cakes, gopher there in the hole it is bitter that he cannot enter the forum humanly, but when he comes, he will kiss everyone, hold on (she saw the pictures)

[SuslyaIRR]

Suslya
IRR
Thanks for the answer. Girls, can you tell me I have a baking sheet 35 * 40 cm, maybe it's better to bake on it, well, I don't have a shape with the same size as Susli's and I really want a cake like this

[Irina1607]

Here, I have come! I apologize to everyone, the Internet does not pull at all, I only read the forum, and even then with difficulty, let alone write something ... half an hour needs to be swapped out, IRRchik said pralno, I sob with tears

Girls! all smart girls and smart girls! Thanks for your cakes, a balm for the heart, honestly.
Irina1607 I think that now this form is big, you need to do a double portion, or at least a half-ruble.

Shahin if the answer is relevant, the recipe says everything in detail, softened oil, room temperature ... and so everything is added in order ...

I still have a question, what kind of glass do you use in ml? Oh, and I tortured you with my questions But I want you to clarify and start tomorrow

Did it. Stands in the refrigerator. The cake turned out to be soft, I was afraid that it would crumble, so I laid it in layers and filled it with cream in a silicone cake mold. Crema made one and a half norms, all went away. The butter first stratified, put it in a bowl of hot water and continued to beat. It instantly whipped right. What a great advice, so many times before my cream did not work
I also want to cover it with icing when I turn it over. I don't know if it will work out or not. And I don't even know how the cake will come out of the mold. Hope for the best.
Tomorrow I'll sign off on the result.

Oh, and I tortured you with my questions

Ta laaan, no one torments anyone, ordinary glass, Soviet, 250 ml.

Vicki, of course, will be able to fill it with icing, but why not?

I don't know if it will work out or not. And I don't even know how the cake will come out of the mold. Hope for the best.
Tomorrow I'll sign off on the result.

did you cover the form with a bag? and what is the shape?

Silicone cupcake ring. Covered with a film.

ordinary glass, Soviet, 250 ml.

This is exactly what she took
And I baked the cake directly on a baking sheet on baking paper, drew the size as indicated in the recipe and laid out the dough, everything turned out great

Vicki, she will be fine, she will fly out like cute

This is exactly what she took
And I baked the cake directly on a baking sheet on baking paper, drew the size as indicated in the recipe and laid out the dough, everything turned out great

Well, that’s how it works! smeared with a cream? if the oil stratified, don't worry, Vicky put it in hot water and everything came out like a bunch.

Exactly - a bunch! At first, the cream went downright grains, and as soon as I put it in a tray with hot water, it became so lush and uniform before our eyes. Miracle, not cream.And the cake also came out great, golden, fragrant.
So, the cake simply cannot but taste good. And if you can also beautifully fill it with glaze, then it will be a kind of popsicle ring. Daydreaming Thanks for the recipe
With any result, I will report back and post a photo tomorrow.

Here comes the cake



And the cut



I say right away - I don't know how to decorate! I didn't do the icing, I was afraid that it would be crooked and cracked. I made a ganache, specially coated it with "strokes", squeezed out the rest with a confectionery nozzle. Stood in the refrigerator overnight. In the morning we tried it. Delicious!
I will definitely make this cake again, just reduce the sugar to half a glass.
By the way, my cream is not very greasy: since I made one and a half norms, I took 750 ml of milk, 4 teaspoons of starch with a slide, but did not increase the butter - it whipped perfectly.
Also, the husband, as soon as he took a bite, immediately asked: "Ice cream cake?" So, the name is fully consistent. It is ice cream! I also have chocolate.
Thanks for the recipe. Who has not baked yet - be sure to bake! You can do it for a decent company, because despite the fact that the cake is very tasty, you won't eat a lot of it at once. At the same time, it is very easy to manufacture.

I confirm - you won't eat much!)))
My sister made my boy a birthday present.
I tried to master two pieces - at first it was very tasty,
then it's very sad, it's so heavy ...
But all the same, positive emotions overpowered!)))
The cake is handsome, even with a minimum of decoration!

I want a cake, I want a Virgo, I need to heat the butter in the dough, or just throw in softened, and

The recipe says "Oil, softened, room temperature".
Be sure to bake - you will not regret it

Made a cake The problem with the cream, the oil is excellent for me, it has been tested more than once on other creams, after the introduction of the filling, the whole mass became liquid and, excuse me, snotty, stratified. She warmed up a little in the bath, whipped it up - it seemed like nothing, but liquid, etc. Well, in general, I mixed everything and put it in the chill - we'll look later at the result

Vicki, I don’t see the pictures, I’m in such trouble now, as soon as I deal with the computer I will definitely look

Alena, let's put it this way .. the cake is not heavy, but nourishing, so I cut thin pieces, otherwise yes ... I can only master half a piece

Nut, Irish, yeah, I had one like this once, snotty cream, I think it starch wasted .. but everything froze fine, did not affect the taste.

Girls-craftswomen, hello!
I made this cake yesterday and here are some doubts crept in: did everyone get a cream that, when stirred, stretched with threads? It is right?
After I brewed starch in milk, I got a paste, thick like that, reaching for a spoon when it chilled.
When the whipped with butter was of excellent consistency (and it was delicious .. !!), she began to mix with pieces, stretched with many threads.
Of course, I think that everything will be fine, the cake froze perfectly, keeps its shape, but the unusualness of the cream surprised

No, for the first time I got exactly a cream: airy, lush, like a cloud
He did not stretch at all. And the milk turned out to be jelly, not paste.

The second time I didn't get the cream, one might say. Despite all the dancing around him. I sin on butter. It didn’t split, but it simply didn’t whip as it should. This time the cream was like a custard: thick, tasty, but without pomp.

The cake still turned out very tasty, for which thanks again to the author, it froze perfectly and kept its shape. BUT, that "filling" - alas, was not!
Now I understand why the girls asked about the name "Sundae".
I responsibly declare that if there is no ice cream taste, then the cream still turned out to be not what it should be.

[Aprelevna]

Aprelevna, I've had this twice. At first I thought that the milk was to blame, it was an old homemade one, then I bought a store milk, the result is the same. I sin on starch. I bought another brand and everything worked out.

Thank you girls!
I hope that tomorrow both the cut and the taste will not disappoint !!

Hurrah! It turned out to be a wonderful cake, very tasty! True, so far with the design of the problem, but I will still achieve perfection !!! [

That's so beautiful!

True, so far with the registration of the problem ...

Well, I have no problems with the design, that is, there is no design at all - no problem. I'm even afraid to take on this business

That's so beautiful!

Well, I have no problems with the design, that is, there is no design at all - no problem. I'm even afraid to take on this business

Do not be afraid! This is my first cake with mastic, I really enjoyed working with it, try it!

Wort, big - big - thank you very much for the recipe !!! Today I wore a cake to work - I put it down for the day, everyone is delighted. ask for a recipe. yummy extraordinary!

[Point of Light! Happy Birthday!!!]

Point of Light! Happy Birthday!!!

Point of Light, health! so, don't give the recipe right away, make such a face like - well, don't find it, don't find it ... and then - keep it.

And here's my cake!

There were also problems with the cream, but despite this, the cake was still a success. I really liked my brother, who, in general, does not like cakes.
But on account of the fact that you do not eat much, you tell my husband. He didn’t eat less than two pieces, even after dinner.

[Wort!]

Wort! I am visiting with thanks and a report.
The recipe lay in the tabs and there was no reason to bake it, and now, finally, I made it. After reading all the comments, I was afraid that there would be problems with the cream. However, it just happened right away and without any problems. Beautiful, creamy, delicious, delicate. But with the test, there was an interesting moment. Out of habit, I always add flour to the liquid. I baked a double recipe, but the flour was spent as one. I don’t know how much it changed the taste, but a good biscuit came out, low, dense. Most of the cake went into the mold (I made it on a visit with mastic), and part for myself, to try how it turned out, put it in a bowl and then simply rubbed the chocolate on top. Delicious, tender, milk cake. Then, on a visit, when they wondered what was inside, they assumed both cottage cheese and yogurt.

Hello, can I ask around here. What is the height of the cake? I want to make love is chewing gum out of this cake. What cream is better to coat under mastic: ganache or butter + condensed milk? How many grams are in the glasses? Thanks in advance for your answers.

In general, the cake did not work out for me. The cream exfoliated, the cake did not rise at all. Pekla is not at home, this is the result. I will try again. I wonder what should happen.

Girls, hello everyone! Tell me, did someone freeze "Plombirchik", otherwise I urgently need 4-5 days

someone froze "Plombirchik", otherwise I urgently need 4-5 days

: pardon: i don't know

I cooked it ......: girl_in_dreams: the taste is incomparable !!! the cake turned out to be good ..... but with the cream ...... it split with me .... then froze in the withers .... and on the table, when cutting, the guests ate it at all and did not notice the catch , but I know how it should be ... help me figure it out ...

: pardon: i don't know

I cooked it ......: girl_in_dreams: the taste is incomparable !!! the cake turned out to be good ..... but with the cream ...... it split with me .... then froze in the withers .... and on the table, when cutting, the guests ate it at all and did not notice the catch , but I know how it should be ... help me figure it out ...

I thought that it was possible, well, the girls, they confirmed, I can do it very often, for the first time it was only liquid, and then I realized where I missed, and now it turns out as it should, pah-pah!
So, let's go in order ... Has the cream become liquid? Butter and "jelly" the same t when whipping? I have been adding a little less milk lately ...

[Apelsinka]

Apelsinka,
so where did you miss? otherwise I'm going to bake today

[Apelsinka]

Apelsinka,
so where did you miss? otherwise I'm going to bake today

Not completely cooled kissel added

[Apelsinka]

Apelsinka,
Thank you) I will try to cool it down completely

[Apelsinka]

Apelsinka,
Thank you) I will try to cool it down completely

Cool so that it is barely warm, and do not interrupt the oil Good luck!

Nakosyachila ((I'm a goof ... the cake turned out just mmmmmmm, how delicious. The recipe reminded me of my favorite shortbread cookies, only the dough is drier there. But the joint came out with the cream! Mash, dear, and starch with milk should be kept on fire until thickened ? I got sweet milk water with starch at the bottom ... Naturally, milk did not interfere with the butter even once ((I poured it, left it, the butter froze. Very tasty! But not neat pieces, but porridge ...