Cake "Fairy Tale" according to GOST

[Oksana]

Oksana, that's for sure, it's not always possible to keep up with our eaters! Let them eat for themselves - for health, for us - for joy!

[Merri]

MerriThank you very much for the recipe!

Larisa Tokareva, and photo?

First, thanks for the recipe from childhood !!!!
The biscuit turned out wonderful, and the cream is very tasty, only it turned out thick for me, that I pressed pressed out of the bag, and he resisted, as if he had spread his hands and did not want to climb somehow squeezed out, I will show what happened, but it's just a shame, no beauty. True, my husband ate the rest of the cream and said, this is what I love. I do not know how to make leaves, and I have a bag with 4 attachments, there only stripes with ribs can be made. In short, I make excuses for my golden hands that do not grow from there

[Lerele]

Lerele, most importantly my husband liked it! We will disassemble the cream in the classroom, I don't even know why you got it so dense. Maybe the starting products are different

I squeezed it out somehow, I'll show you what happened, but it's a shame, no beauty. True, my husband ate the rest of the cream and said, this is what I love.

And what is the actual shame. Not everyone is allowed to decorate with figures. And most importantly, in my opinion, the family liked it

Here is my "Fairy Tale"! The husband walks around and laughs at this cake. Says: your child will make curls better. But my flowers didn’t work out, the cream was liquid and blurred, it turned out - mounds. Maybe it was necessary to freeze him so that he kept his shape? Well, this was the first experience with decoration, but the cake turned out to be very tasty. Children eat with pleasure, my husband tried it, said it was delicious, but he didn't cut something for himself. Oh, okay, I've already eaten half of the cake anyway. And yet, I forgot to weigh it ready-made. I had a question when cognac was added to Charlotte cream, it became some kind of grains (as if curled up), but this did not affect the taste, what was it?
But I will give you ..... My "Fairy Tale"

when cognac was added to the "Charlotte" cream, it became some kind of grains (as if curled up), what was it?

1. This is an excess of fluid.
I can assume that the cream was quite soft, poorly kept its shape + more liquid = pockmarked cream like cottage cheese.
In this case, it was necessary to add another piece of butter at room temperature and beat again.
2. It is possible that the temperature between the cream and the cognac was different.
When preparing OIL cream, you need to remember the following rule: all products should be at ROOM temperature.
When preparing charlotte cream, I add cognac to the cooled custard base. Beat the butter, then add the charlotte to the butter.
I just finished making this cream with the addition of cognac for the fairy tale cake. The cream turned out to be homogeneous, glossy, keeps its shape well.

when cognac was added to the "Charlotte" cream, it became some kind of grains (as if curled up), what was it?
1. This is an excess of fluid.
I can assume that the cream was quite soft, poorly kept its shape + more liquid = pockmarked cream like cottage cheese.
In this case, it was necessary to add another piece of butter at room temperature and beat again.
2. It is possible that the temperature between the cream and the cognac was different.
When preparing OIL cream, you need to remember the following rule: all products should be at ROOM temperature.
When preparing charlotte cream, I add cognac to the cooled custard base. Beat the butter, then add the charlotte to the butter.
I just finished making this cream with the addition of cognac for the fairy tale cake. The cream turned out to be homogeneous, glossy, keeps its shape well.

Thanks for clarifying! I had everything as you described. If there was a lot of liquid, it was necessary to cook the custard base longer, right? And I had cognac from the fridge. Likely these questions should be asked in another Temka. And yet, for the report on the house. task, I baked my biscuit at 200⁰, 15 minutes.

[Marina]

If there was a lot of liquid, it was necessary to boil the custard base longer, right?

Marina, I meant that when the cream is liquid + still liquid cognac, there is simply not enough oil for such an amount of liquid. More oil needed to be added.
But since there was cognac from the fridge, then this is exactly what played a cruel joke with your cream.

[Merri]

Merri, I'm going to your topic with a report.
I reported on the biscuit in kindergarten.
The cake was completely made according to your recipe.
The impregnation in the cake works just right. Not wet or dry. In general, I don't like wet biscuits.
But the cream for me turned out to be too sweet and a lot of oil for me. I didn't even add the whole amount, I added half of 100 g and the cream kept its shape perfectly. The charlotte cream that I use in cakes has 2.2 times less sugar.
This is how I got it
First photo of a charlotte custard. The second photo is a cream with the addition of 100g of oil. All the rest of the products and technology according to your recipe.



The cream was almost enough for me. I still had my own charlotte and made a cake decoration from it. The weight of the cake is 1050g.



Irina, I went to give you a plus for the recipe that I baked and tasted thanks to your recipe.

[Husky]

Husky, Lyudochka, the cake turned out to be fabulous! The cream was not enough because the amount of one of the components decreased, I had it just right.

The cream was not enough because the amount of one of the components decreased, I had it just right.

Yes, I thought so too. True, I think that it also depends on how to layer the cake, and how much to boil the custard part of the Charlotte. Out of 340 g of products used for the brew, I got 290 grams in finished form after cooking. If I continued to cook, it would be even less. If I boiled less, the charlotte's custard would be thinner, but there would be more of it.
Irin, but I could not add more oil, because, firstly, the cream held the f-mu so well, and secondly, I already felt the taste of oil. Add more, then I would not have been able to eat the cream. For me, then it would be "butter oil", not a cream.
It's all a matter of taste, and we all have different tastes.
But I am very glad that you shared the recipe and gave us the opportunity to learn the GOST recipe.

[Ludmila]

Ludmila, of course, you have more experience in making cakes. I bake occasionally, for the family, I try to make it work, not deviate from the recipe.

Irin, I agree. I probably baked my recipe for several years (or rather the Baltic one) without any digression. I was very afraid that if I didn’t report something, or shift it, or change it, then where was the guarantee that I would get the same biscuit or cream.
And only over time (one might say over the years) has worked "Charlotte", adjusting it to your taste preferences. I removed the amount of sugar by adding liquid components - milk or cream (but I left the eggs in the same amount that was given in the recipe), and also reduced the amount of butter, since the cream already holds f-mu well without such an amount oil that is given in the recipe.

[Ludmila]

Ludmila, teach us how to make your own modified cream. Let's make the classics, and then the options.

Lyuda, can you take a photo of the nozzle you used to make flowers

Alla, made a dahlia with a nozzle.



Head height 5 cm, inlet 3 cm, 10 beams, beam height 1.2 cm

[Ludmila]

Ludmila, I know very little nozzles. I want to study with the girls. I have a nozzle very similar to a dahlia (I, of course, do not know the name), only the rays are not connected. She turns out a similar flower. And what is the correct use of mine?

[Merri]

Merri, and I with a report :))) The taste of a really real "Fairy Tale" from my childhood, I remember it very well :) Beauty, of course, did not work: I did something wrong with Charlotte, probably, but I have it to keep in shape I didn't really want to So it turned out what happened :)

[Vika]

Vika, posted such a tiny photo, nothing to consider! Beauty is a good thing, but taste comes first!

Photo:

That's better?

Of course it's better, Vika! All the beauty is immediately apparent! Nothing has blurred there, I thought so!

[Merri]

Merri, oh, Irish, you don’t know anything ... I wanted to train a new tulip nozzle on this cream: butter cream is a rare guest in my house, they don’t like my oils, but here there is - I’ll train at a run And not here -that was: for tulips my cream turned out to be weak - they did not want to stand, they lay down with wrinkled buds and were not recognized, they were not even associated with anything :) And so the cream in the refrigerator froze, of course, then, in the form of unrecognizable flowers-stars :) ))
Ira, maybe the first photo should be deleted so that the topic does not clog?

Take it away, it's still impossible to see.

Delicious 'Fairy Tale'. The biscuit was baked in the `` School '' with a diameter of 23 cm, then cut out and folded into a bar. I read your correspondence with Lyudmila about cream and decided to make a charlotte after Huske. The cream is delicious, but I didn't finish it off. It is very good for shaving, and the roses floated (here I practiced making a lying rose). How many cones we will fill ourselves until we learn how to do it correctly. Irina, thanks for the cake recipe, and Lyudmila for the cream

[Alla]

Alla, you can only learn something through constant training. If we don't try to do something, then we won't know what kind of craftswomen we are!

Irina, is Charlotte in our plans for the School?

[Alla]

Alla, of course! Not all at once.

I baked a cake for the New Year, my husband said - this is the most delicious cake that you have ever made, always praises my pastries, but I hear such words for the first time, I will bake them in the near future, then I will post a new photo. And that old turned out very ugly.
The cake is really delicious. And impregnation in the subject, and cream. The only thing is that I didn't get such a beautiful brown color on top. But rather beige. Probably like cocoa. I didn't make a rose, I can't. But the cake tastes very tasty!
My husband also says that as a child he really liked the "Log" cake. I didn’t find anything like it on our website ... Like, it’s very similar to "Fairy Tale", but roll and chocolate. What if someone knows? ..

[M @ rtochka]

M @ rtochka, Daria, thanks for the tip! The color of the chocolate cream depends on the quality and quantity of cocoa. I remember a log cake, it seems there were mushrooms on top. And there are no roses on the "Fairy Tale".

Roses - I meant decoration from above, well, I don't know how to do them ...
I will report a little more)
This time something went wrong Oh, the biscuit didn't rise very much, unfortunately:

And it turned out slightly rubbery. It was fluffy and airy for the New Year!
Then I cut it crookedly into cakes, you can see it in the cut. But since the cake was not made to take away, I was not very upset, it did not affect the taste. Got it in a couple of days.

And my cocoa is really kind of pale. This despite the fact that I added more of it than prescription.
But I realized that such cakes do not need to be immediately cleaned in the cold after spreading, you need to let them stand in the room for a while to soak. And then I immediately took it out to the balcony, and when they began to eat, it was rather dry! And then they left it, and the second approach was more delicious.
Thanks again

turned out slightly rubbery

Dash, when kneading whipped with flour, she overdid it, or for a long time, or too intensively, she carried out the kneading, all the air from the egg mass left and the "rubber" remained. Naturally, such a biscuit will not rise well or at all. And before spreading with cream, it must be soaked in syrup. Since it is difficult for the cream to penetrate the "rubbery" pores.

Irish, forgive me, dear, that I got in!

I didn't whisk it with flour. And she stirred with a spatula. Maybe whipped the squirrels? Or does it not affect?
Soaked in syrup, of course

did not beat with flour

Did I really talk about whipping? I talked about kneading with a spoon, a spatula, hand ... no matter what, but it is necessary to knead the biscuit carefully and quickly.

Yes, it hindered for a long time. The flour seemed to go down with all its layers. And I took it out of there for a long time, turning over the whipped mass.
Heh, I will know)
Thank you

I missed it and mixed it for a long time. Here's a ready-made answer, why rubbery.
And if all the flour has gone to the bottom, then the eggs with sugar have not been finished. When the mass is well beaten, sift the flour into the mass and it will not go to the bottom. Beat the egg mass with sugar for 15 minutes, at least. Well, knead with flour for a minute, no more. But tenderly.

[M @ rtochka]

M @ rtochka, come to us at class, Dance, Tanyusha will teach you everything!

Dance, thank you!

[Merri]

Merri, Ira, thank you very much for the recipe. I didn't expect it to be so tasty and so ... nostalgic .. And when I "got" to the fried biscuit crumbs, I almost burst into tears ... such memories, it was "the tastiest" !!! And it is not at all fat, and not cloying. It is tasty, yes, filling, but enough for everyone.It turned out 900 grams of sweet memories

Thank you very much, Ksyusha! Childhood memories are always sweet! Wonderful photos and a very nice cake!

wanted to ask, how should the mass for the cream thicken? I heat with a combine (Kenwood interferes with everything), gradually increased to 99 degrees, now reduced by 70, it interferes for a total of 25 minutes and the mass is still liquid.

[adelinalina]

adelinalina, wish I could help! A few minutes is not half an hour.
It was only necessary to bring it to a boil and hold it over the fire to evenly heat the entire mass.

wish i could help! A few minutes is not half an hour.
It was only necessary to bring it to a boil and hold it over the fire to evenly heat the entire mass.

nothing, we still managed to find a common language with the cream. and we will work on the cream in the classroom
In general, as I described in the training topic, thanks to my fluffy creation (cat), part of the cream just flew to the floor, so there was nothing left for the flowers. so I just put cream on top of it and sprinkled it all over with crumbs. Decorated with candied fruits and chocolate on top, just spent stripes
this is my cake

that's in the context

the cake came out what I need. moderately wet and the cream is just enough to feel it, but not overdo it.
Thanks for the recipe, I saved it on my computer, now I will do it from time to time
in the future I will learn to twist the flowers and it will be generally super.

[adelinalina]

adelinalina, Oksanochka, I liked your cake so much that at least run and bake!

[Merri]

Merri, Irina, thanks for the recipe .. this is how my first Fairy Tale turned out)))


There is no cut yet ... tomorrow morning I will cut it ..

... I can describe all the details in class ... I study in the bushes, because I definitely won't be in time for you ... firstly, I fell behind, and secondly, a cake a week is too stressful for me .. but I want to learn ..

I forgot about the cut ... here it is ...
only the memory of the cake remains!

[Vinokurova]

Vinokurova, Alenka, go to the class, there are mentors, it's okay that you won't bake everything, especially since we don't bake a cake every week, we stretch the pleasure by practicing the technique.
The cake is beautiful!

[Irina]

Irina, Hello! Can you tell me what cocoa do you use? In the near future, we also plan to bake a fairy tale.

, here is cocoa, the most budgetary. Sorry to sideways, the photo was originally oriented correctly.

I understood, I saw this in Lenta. but did not take nirazu.

[Merri]

Merri, Irina, thanks for the photo ... we also need to hit the tape ... is it in a box ?.