Cake "Plombir"

Well, I'm telling you ... I baked a cake, it crumbles too much and, in my opinion, is a little fat. Well, I started to whip the cream .. the jelly turned out to be just right, I started mixing it with butter and got a very liquid cream (it didn't look like fluffy, well, nothing ..) there was nothing to do, I mixed it all and put it in the refrigerator. I'm sitting and waiting .. tomorrow is my son's birthday, he ordered a cake in the shape of a dinosaur, and I'm sitting and now I don't know what to do !? : girl_cray1: Toli hands hooks at me ..

Take kerem out of the refrigerator. Take butter, no less than 100 grams (and let it be on hold.) Beat the soft butter and pour the cream into it in a thin stream, whipping. Look at the consistency. If not enough, take more oil. But do not overdo it, the cream should not be standing

Thank you !!

The cake is just SUPER !!! All the guests unanimously said that it was ice cream. Only then did I say the name of the cake. Thank you so much for the delicious recipe

Suslya, dear, answer my questions ...
Today I was mastering your recipe, at first the dough - two glasses of flour turned out to be a lot, the dough turned out like on dumplings, urgently added sour cream and an egg ... somehow I smeared it over the pan ... the cream is cooked, whipped, everything is fine, but it is very standing, you can easily wind roses from it .... In this regard, the question is, should it be, or do I have thermonuclear flour ?? and super oil ??
Nevertheless, everything is mixed up and is standing safely in the refrigerator, we are waiting. And again the question, will it be saturated? Or maybe pull it out, let it stand at room temperature ...

, the cream should not be standing

We continue the conversation ..... here and Oksana says INTO he should not be like this, why do I have this? : girl_in_dreams: Apparently all the same oil is oil

The glasses are different ... How much flour is in a glass?
My 2 glasses are 280-300g flour.

the dough turned out like dumplings

nechegosebeee ... never has this always been a soft consistency, and the cream is yes .. not standing .. it turns out different, depends on starch, then airy, otherwise straight, sorry, "snotty" such, shamelessly climbs on the corollas, but standing did not have

I have a regular glass, Soviet-faceted-Mukhinsky, 250 ml, I measured 130 g of flour in one glass, which means in 2 glasses 260 g

Matanya, how's the cake? worried ...

Nevertheless, everything is mixed up and is standing safely in the refrigerator, we are waiting. And again the question, will it be saturated? Or maybe pull it out, let it stand at room temperature ...

In order for the cake to be well saturated, especially in the butter, you need to keep it at room temperature for some time. Even if the cream is thick. I usually leave it overnight, then just put it in the refrigerator.

Well, how did you eat the cake?
there are 160 grams of flour in my glass .... maybe the flour is heavier or the scales are lying?
I didn't climb the cream on the corollas, it turned out delicious, airy, well, of course, he didn't saturate the biscuits ... The cake turned out to be dry, I baked it for myself, so I didn't worry much. In general, I will reduce the flour, I will also put less butter in the cream next time and I think everything will be fine

there are 160 grams of flour in my glass .... maybe the flour is heavier or the scales are lying?

It also depends on how you add flour to the same glass. Some tamp it a little, some sift it, and then put it in a glass.
I do not think that the scales will show as much inaccuracy.
Now you will know that you need to take 130 g of flour if 1 tbsp is indicated. flour. Moreover, the Wort in the recipe indicated the weight of the flour.

It also depends on how you add flour to the same glass.Some tamp it a little, some sift it, and then put it in a glass.
I do not think that the scales will show as much inaccuracy.
Now you will know that you need to take 130 g of flour if 1 tbsp is indicated. flour. Moreover, the Wort in the recipe indicated the weight of the flour.

yes no, after my post she indicated the weight, but at first there were just two glasses. On account of the fact that the cake should be soaked with a com. temperature, I know, I have it and stood on the table at night, and I put it in the refrigerator in the morning. It turned out delicious, but rather dry. We also have thick store sour cream. You just need to customize the recipe for yourself and edit your products.

Matanya, how's the cake? worried ...

Here it is, the cake

In general, Gopher, the cake is delicious, the fact that it didn't work out for me a little, it's my own fault. Now, having analyzed everything, I realized that the thickness of the sour cream, the quality of flour, and the quality of starch all affect the final result. I'll bake it, that's for sure, only you need to edit it for your products. Thanks for the recipe
PS: since I got more dough than it should according to the recipe (I diluted it with sour cream), then some of the biscuits were ground like that with tea, no one frowned

it's good that everything ended well, but yesterday I think - well, how is it ... well, what is that?

yes no, after my post she indicated the weight, but at first there were just two glasses.

I ran to look at the first page, didn't seem to alter anything, and for sure! already the weight in brackets is our moderators are working so quickly, Ilona at you.

these are our moderators who work so quickly, Ilonochka for you.

Here are the quickie
Thanks again

Girls, if I don’t have time to see anything, you throw in a personal what should be inserted, corrected, just don’t forget to give a link, ok? Now I'm leaving for 8 days. There is practically no Internet there. You are already here by yourself

Well, here I baked this cake.It is on the balcony, tomorrow I'll bring my youngest son to tea with the end of the first quarter
Maybe by November 7th for my husband's birthday I will make it

I thought that I would not be able to try And my son brought back almost a whole one. When I brought it to school, there they brought almost everything to tea. Mostly store-bought. So it is not surprising what is left. But we have as many as 2 cakes I say to my own: "Today is the day of men. And you have two cakes" I also made a chocolate sour cream with the same cream

Can you please tell me how thick the dough is? And at what temperature should the cake be baked? How thick should the cream be boiled?
First time cake doesn't work. The cake was not baked at 180, although the top was golden brown.

the dough is like thick porridge, it clings to the spoon, I bake it in the oven at 190 C-200 C, my gas is bad, the thickness of the cream .. well, look. starch and milk are brewed, it turns out to be an ordinary milk jelly, the density is appropriate - jelly ... if the cake is not baked .. but what thickness? there it is necessary to spread it not in a thick layer, about 1.5 cm

the thickness was 1 cm. Degrees mean little. Please note the baking temperature at the beginning of the topic. Sorry for the products ((.

I bake at 170-180. It turns out great. It bakes very quickly. He will even come out on 160. It's just that it will be longer and that's it. Always baked. The dough is not problematic at all.

kuma clinked, the girlfriends whose recipe got accustomed, everyone says that they bake at 180 C and it's normal .. if I turn the knob by 180 C (I don't have a thermometer, the handle is exposed), then the gas barely pulls, weak, so I put 200

The cake was not baked at 180, although the top was golden brown.

It's strange that it wasn't baked. I always bake this cake (and I do this at least once a month) at 180 degrees. Everything is baked perfectly ...
Maybe what about the oven temperature? Have you tried measuring?
And, in fact, you can hold the cake for a longer time in the oven, check the readiness of the cake with a toothpick ...

The oven is great. I checked the cake, nothing stuck. He did not rise and is dense inside. It's strange. I will try again. Apparently today is not my baking day. )

Can you please tell me how thick the dough is? And at what temperature should the cake be baked? How thick should the cream be boiled?
First time cake doesn't work. The cake was not baked at 180, although the top was golden brown.

And I, knowing what my oven was doing, turned this cake over and took off the paper and baked for another 20 minutes (I just looked so that it did not dry out at all

Oh, girls, I wish you all and myself, including great ovens!

Gopher honey, brought you a thank you for the cake
I did it as it should, for 130 gramoffs, everything worked out, and I put flour in the cream instead of starch, and it turned out great ...
Everything is soaked - it's sooooo tasty !!!!!
There are no pictures, when they ate, then I remembered
Next time I will definitely report back ...

Namesake!! I am so glad!! well done! Usually, well, it didn't work out well, and figs with him, and you finished him off! nya!

Oh, girls, I wish you all and myself, including great ovens!

oh yes .. how my godfather grit "your words, yes to God in the ears"

nya!

Yeah come on

The oven is great. I checked the cake, nothing stuck. He did not rise and is dense inside. It's strange. I will try again. Apparently today is not my baking day. )

It means that an error in the preparation of the dough or in the products is the reason - it did not rise, then the soda did not work. Although it does not rise much.

Can you please tell me, can I use this cream under mastic? I fired up to cook it, and at the same time practice with mastic

Can you please tell me, can I use this cream under mastic? I caught fire to cook it, and at the same time practice with mastic

You can only be sure (and any composition of the cake) to coat with ganache or special cream under the mastic!
Good luck!

You can only be sure (and any cake composition) to coat with ganache or special cream under the mastic!
Good luck!

Thank you!!!!

Girls, tell me, can you add cocoa to the cream and cake? Mine love chocolate cakes, and I want to make this one. If so, at what stage should you add it?

Thank you very much for the delicious cake! It turned out very tasty, though the cream was dull to me with a fight - it stratified, I had to heat it up in the bath and beat it again, adding oil. But see this oil

Hey everyone! I'm with a report. Thanks for the delicious cake!
About the problems: 1) the cake turned out to be very fragile, sandy, as it were ... But, I think, this is because of sour cream, I took homemade, fatty. Next time I'll replace it with a store one, there will be a different cake. 2) the cream exfoliated, the custard was sparse, smooth, but its temperature was lower than the temperature of the oil, and this, I think, played a role. I warmed it up and whipped it up. but did not save, and smeared it like that, it turned out like a kind of butter cream.
All the same, my family ate and said TASTY !!!

I want to make this cake.
Question:
I do not like cream steamed with starch. To me it feels so unpleasant in the cream, almost like sand.
Can I take a custard from a Crème brulee cake? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=40276.0

Girls, tell me, can you add cocoa to the cream and cake? Mine love chocolate cakes, and I want to make this one. If so, at what stage should you add it?

I never added cocoa, but I think if you try it, then mix it with starch and then everything is according to the recipe.

the cream with a fight - it exfoliated, I had to heat it in the bath and beat it again, adding oil. But see this oil

straight some kind of trouble with the cream, never before exfoliated and now almost everyone

I do not like cream steeped with starch. It feels so unpleasant to me in the cream, almost like sand.

how is the sand? I assure you, honestly, you don't feel starch here, it thickens milk and that's it, and gives the taste of ice cream,
of course, you can take any other cream, but then it will be a different cake, so to speak, based on "Plombir"

Layered cream does not affect the taste in any way))) The cake still turns out wonderful!
This can be from bad oil, and from too liquid brewed part - different starch can give different thicknesses. You need to choose for yourself.

The cake is VERY tasty.
Made it without changing anything in the recipe.
Of course, there was no "sand" in it (and where did I get it from).
I made it for my sister, for their small family holiday.
Everyone really liked it, they won't understand why it is so tasty.
And really, why?
After all, there is nothing special in the composition.
Is it because I added natural vanilla extract and not vanillin?

The question is ripe.
Is it possible to cover it with mastic?

It is just very tasty in itself))) Tested by my whole family and dozens of clients))))

Yes, of course you can use the mastic. And simple shapes - round-square, and curly cakes - chest, for example.

Made your cake again.
But now my cream has exfoliated.
It seemed that everything was fine, I added 1 spoonful of the custard to the butter, but at the very end I decided to speed up and poured in the rest - 5 spoons. The cream exfoliated. Is this really a mistake?
There is neither time nor desire to remodel.
I did it as it is.
But now the question arose, is it possible to cover it with mastic in this state?
Or does the cream under the mastic isolate it from the moisture of the cake?
(I was going to put condensed milk with butter under mastic)

I made my son 3 years old, thanks. Delicious.

I won't tell you about butter with condensed milk. I use butter + chocolate
But my exfoliated cream in the cake does not in any way affect the "tightness" of the cake mastic)))

Ooooo delicious cake! Made my daughter for her 18th birthday. There were no difficulties. Made the girl a Minion

glad everything went smoothly and everything worked out! uraaaaa !! eh .. I'd like a cake to see what kind of Minion is this

Well, here it is - my beauty, please do not judge strongly. helped by a very young pastry chef, and the guests were on the doorstep, so my girlfriend's glasses were inaccurate
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what a honey! but don't tell anyone about the spectacle, like it should be

Girls, who made a thread with cornstarch? need to be done, but at home only this ... will it brew?