Curd cake in a Panasonic multicooker

1. What mulvar is 10 or 18?
2. The topic about biscuit describes a multi-part series of a non-producing Raisin biscuit with the support of a kind hero in the person of Andreevna. In the last series, it turned out that 1 normal egg should weigh about 50 grams, while the spoiled capitalist Raisin had a small egg weighing 75 grams. With the transition of the capitalist standards of Izuminka to the Soviet Andreevna, the biscuit fell the death of the brave (that is, it stopped falling). Conclusion. Weigh your eggs!
3. How long is the time between the signal and the opening of the multi? I leave it for the night.

1.cartoon 18.
2.the series read My eggs are rather small than large))) So it's not about them, biscuits are obtained with them with a bang, but the cottage cheese recently does not please at all ((((
3.20 minutes I do not open the lid when I open an already settled cake.

It always settles for me. But delicious. I opened it for the last time right away, about 30 minutes later - and it had already settled there, so it's not about cooling (in my case).

I usually make a cake at night. Baking, and then I don't even open the lid until the morning, everything is fine.

How much starch do you add? I put spoons with a large top, about 60 grams is obtained. Starch grabs, binds water.

I took village cottage cheese from whole milk, maybe it is greasy for this cake? Another sour cream 20% of the store gram 150-200 threw. Starch today thumped as it should be false 5 with top, I thought at first that it was not enough.

There was the same story, I took homemade granular cottage cheese. It didn't work ... it's too wet. Try a different curd. And too much starch is not needed, when it cools down completely, the cake will be harsh.

There was the same story, I took homemade granular cottage cheese. It didn't work ... it's too wet. Try a different curd. And too much starch is not needed, when it cools down completely, the cake will be harsh.

before baking, the mass turned out to be the same humidity as with store-bought cottage cheese ... The starch poured from the heart, and when cooled down, the cake resembles more jelly than a soufflé

I transferred so many products to this cake, I have never turned out as it should, I do not try it again. I don't know, maybe the handles are crooked

[Lenusya]

Lenusya, so you can photograph the stages of preparation of the "dough". And together we will think about what could be the reason for the failure. This cake is very good, it is a pity that you are disappointed.

I take curd Ostankino 20% (or 18%). In briquettes, like ice cream for 13 and 20 kopecks. in Soviet times.

[Admin]

Admin
I also added a little more starch the last time .. it did not help.
I just bought this thing at Perekrestok:


This recipe is on the reverse side !!!
Next time I'll do it with her. (put it instead of starch, composition: corn starch, potato starch, vanillin)

I always get this cake, I make the cottage cheese myself from homemade whole milk, and weigh it, that is, I have it very wet, I always have 3 tablespoons of starch, only I never added sour cream, just above you can see a photo of my cake ( last message on previous page). The result was amazing, it doesn't settle for me at all, 20 minutes after the end of baking, I don't open the lid, then I open it and leave it until morning. The taste is very good, like a delicate curd cloud that melts in your mouth. (But I screwed up about 5 biscuits, I haven’t come out yet, but I’ll finish it off!)

[Admin]

Admin, in the composition of this filler there are no "E", there is only what I have listed: starch of 2 types and vanillin.

natamylovewhat a beautiful cake !!!!

I will try with drier cottage cheese (I took it from the gut, now I will take it in packs).

and one more moment, once I did not like my cake, it was not tasty and I did not put a photo. Why, it seemed to me wet, and I put instead of 3 tablespoons of starch-5, it turned out some kind of rubber byaka. So starch can spoil the taste if you shift it, by the way ... found

And here is my chocolate cake



I never stop loving him
I poured a not completely cooled cake, icing (loudly said) - half a bar of chocolate (better less, there is a lot left) melted in the microwave and poured a thin stream with a spoon When it cooled down, it just crunched ... I love chocolate

[natamylove]

Girls, I baked this cake again. This time it turned out to be so tasty, tender and melts in your mouth. I didn't have sour cream. and I took cream cheese (I make it myself from whole milk, 4 eggs, sugar, vanilla and starch. Not a gram of fat, though I threw 3 teaspoons of milk powder, I don't know if it was that influenced that way. This is the best cake according to this recipe it turned out, although I have baked it 4 times already. Very good recipe.

natamylove, can you tell us more about cream cheese? How to cook? I understand that this is a substitute for mascarpone in your version and can be used to make Tiramisu?

On the weekend I decided to make this cake. There was enthusiasm. Bought groceries at the store. I took the recipe as a basis:
- 5 eggs (separate the whites from the yolks)
- 700-800 grams of soft cottage cheese (in my case "house in the village" 5.5% - 3 packs)
- 1 jar of sour cream (250g)
- 1.5 cups sugar
- 3 full art. l. self-ascending flour or starch (in my case, starch).
dough for charlotte:
- 2 eggs
- 0.5 tbsp sugar
- 0.5 tbsp flour
- a pinch of salt and a pinch of soda.
Everything seems to be fine. Strictly adhered to the recipe and cooking methods. I put it on 65 minutes in the cartoon. After baking, I turned it off and allowed it to cool for 2-2.5 hours. After opening the lid, he dumped it on a plate, then put it on a plate for a cake and was surprised ... It didn't bake at all !!!
Here are the photos of the failure:




After the horror I saw, I transferred it to the pan and to the oven ...
Here's what happened after baking:


In general, I don't know what to do

I wanted a neat cake with a backing, but got something not very aesthetic for the weekend ...

It turned out delicious, but what's wrong?

The cartoon was not baked at all!

How to be beautiful, aesthetically pleasing and tasty?

I did not regret the products, I did everything as described at the beginning of this topic, but the result did not come out very well ...

[Andrei]

Andrei , it was necessary to turn over and bake on the other side ...
You take a steam basket, cover it with 2-3 layers of parchment paper.
You insert the basket into the pan, turn it over and put it on the table.
If necessary, so as not to fall apart, wrap the sides with the same paper.
Cover with a flat plate and turn it over, the unbaked side is on top. Gently slide it onto a basket covered with paper. Cover everything with a multi saucepan and turn it over
last time. You put in a cartoon and bother as much as you need ...
Flip, much faster than writing about it ...

At the expense of overturning - I did not think to turn it over so neatly

Thanks for the advice - if anything, I'll try

But the question is why they wrote 65 minutes, but it is not baked? I would like such a beautiful cake without flipping

[Andrei]

Andrei, I have a small cartoon, the power is less, I turn over everything that I can and bake ...
Maybe you have low voltage, or maybe multi features, even of one model, sometimes work in different ways ...

You cannot turn it over. I add 20-25 minutes.

I will probably decrease the weight (for example, 2/3 of the nominal) and increase the baking time by 20 minutes

Well, we'll see

The next one I don't know when I will dare to do it, although I may soon want to try my luck again and bake a new cake

I made such a cake yesterday, nothing happened. I put everything according to the recipe. I put it on 65 minutes, then I waited, looked - it was runny, put it on another 20.When I later took it out, it all fell apart, and it was, well, VERY sweet. Maybe she overdid it with cottage cheese and sugar (cottage cheese was 800 grams, and sugar 1.5 faceted glasses - maybe I should have put 1.5 cartoon ones?). Save, help, I really like cottage cheese casseroles, etc., but here is such a frustration. And can now the remnants of this experiment be somehow re-baked so that they do not disappear? They are edible, but terribly sweet. Probably you can add porridge (like buckwheat) and bake like a casserole.
I ask you not to throw slippers at me, they brought me a cartoon just yesterday ... I then made a hodgepodge (stewed cabbage), and milk rice porridge in the morning - everything turned out great ... Only with a cake, I don't understand ... Thank you very much in advance

it was well VERY sweet. Maybe I overdid it with sugar (cottage cheese was 800 grams, and sugar 1.5 faceted glasses - maybe I should have put 1.5 cartoon ones?). cake of misunderstanding ... Thank you very much in advance

Cartoon glasses! And I also reduced sugar by half a glass for my friends. I usually take cottage cheese 750 g. Apart from the very first time, when I took it out the wrong way and dropped it (fortunately, on a substituted dish), then everything turned out just fine.

Today, again, the cottage cheese failed (((((((((I made from thawed cottage cheese from whole milk (market cottage). I didn't add sour cream), and took 4 eggs so that it wasn't liquid. And still it turned out some unbaked mass in syrup. Apparently the point is in cottage cheese. 3 times I make from it and I can't. I have to buy store cottage cheese and try again.

I tried it from the store - nothing came of it ...

The second time I haven't dared to do it yet, but I want to proportionally reduce the curd to 500 grams and all the other ingredients too.

Lionsea!
In order to measure the sugar for this cake, I use a glass from a bread machine (up to the 250 mark). It's very normal for us.

UmSabir!
It seems to me that the fact is that the cottage cheese was frozen, it is necessary to try it fresh.

The main secret of a curd cake is to beat the whites with sugar correctly. The girls have already said what needs to be done "like on a meringue", that is, the mass should increase in volume several times, be lush, white, but not liquid. When removing the whisk of the mixer from the bowl of whipped egg whites, there should be "spikes" that will not fall off. If you run a spoon over the whipped mass, then the trail from the spoon does not last long. In order to beat to such an extent, it takes me ten minutes at full power of the mixer. A teaspoon of lemon juice or a pinch of salt helps to beat the whites faster.
If the whites are not whipped correctly, then instead of a cake, you get a slurry.
When you mix proteins into the curd-sour cream-starch mass with a spoon, it turns out, as it were, even "striped" from proteins.

Here the girls posted a photo of how to beat the whites correctly:
https://Mcooker-enn.tomathouse.com/in...ic=2771.0

Well ...... for example, I whipped correctly, it might even take me longer than 10 minutes. Beat into a steady-stable foam. And the result was not good.

The curd was just bought in the store. Sour cream too. There is nothing to sin.

In general, it is strange that the cake is not always beautiful and baked.

I see a way out of the situation only in reducing the weight and increasing the baking time.

Kosha, I've already baked it 10 times and very successfully, so it's not about the proteins. and the girls did it with the unfurled market cottage cheese, too, everything is ok. Strange

Andrei !
Tell us how your business will end? It’s a pity that it didn’t work the first time.
Good luck!

Andrei !
Tell us how your business will end? It’s a pity that it didn’t work the first time.
Good luck!

I'll tell you, maybe I'll try again on the weekend

Guys, I read about your failures, and my heart bleeds. This is the best recipe for me today. I baked it again 3 days ago, and again it turned out. Of course . since I bake it often, I have already adjusted the recipe for myself.
Here it is, 800 grams of cottage cheese, I take wet. 4 eggs, 1 tbsp of faceted sugar, vanilla and 3 with a slide table of starch boxes. And that's all.
Eggs are divided into whites and yolks.Yolks in cottage cheese, and proteins in the last place I add to cottage cheese. mixture. I grease a saucepan with rast oil. I spread the mixture. Baking 60 minutes. When it picks up, I disconnect the cartoon from the network and do not open it for exactly 20 minutes. Then I open it, and even if the cake is a little bit watery, it doesn't scare me, I leave it open until the morning, in no case take out the cake until it has completely cooled down. At night I leave it in a saucepan in a cold place, I take it out of the pan in the morning. It is so gentle that if you get it right away, it will fall apart. But after he gets stronger overnight, he is super.
Here are pictures of my last one, I have already started experimenting with it. Made a marble one. In half of the curd mixture, put 2 tablespoons of cocoa beds. Then she introduced the whipped proteins separately, half into the curd mixture with cocoa, and half into the mixture without cocoa. I spread a spoonful of one mixture in a cartoon, a spoonful of another.

I will also clarify, I made this cake on a substrate of charlotte dough, 2 eggs, 0.5 tablespoons of cut sugar, 0.5 tablespoons of flour, soda.
Just in case, I put a photo of what the whites whipped into this cake look like

[natamylove]

natamylove I can only envy you! Recently I repeated my experience, already with dry cottage cheese - opal is even more ... spat, apparently it's not mine ... I'm picking up another recipe for cottage cheese

My cake always falls to the level of pouring the dough, that is, how much dough I poured, the cake will be of this height. If I used to make it in a wide form, now I began to bake it in a narrower and higher one. My mom did it in a cake pan (round with a hole in the center) - I liked it very much - it turned out to be a wonderful ring!

girls, and again with luck. I made a cake of two layers - in one I put 2 tablespoons of cocoa, and in the other a bag of coffee 3 in one with the aroma of amaretto That layer with coffee turned out to be very successful, and although I am an opponent of instant coffee, I took a chance, since I already had this bag a month in the kitchen I shift from place to place. The color and taste are very interesting. I made a cake on a substrate of charlotte dough, and sprinkled it with a little prunes and walnuts. Top-whipped proteins.

but you can see. after baking it almost to the top of a small multi

In the oven, I bake it at t * 150-160 * for about an hour, without convection, put a bowl of water down the oven.

And in the Braun SF 20 steamer you get such a cake ??? It caught fire, sooo want to try.
in a rice bowl, for example, lined with paper?

[Altea]

Altea , but I think it should turn out well.
There will simply not be a tanned crust below.

I cook in a double boiler, curds in bowls, and airy curd cakes in the basket itself. The result is always pleasing.

[Lola]

Lola
Thank you very much for the recipe for the curd cake! My family really liked it! Yesterday, to the main recipe, I added a bar of dark chocolate, chopped into small crumbs in a blender, and reduced the amount of sugar to 1/2 cup. Here's what happened:



Lola, wonderful recipe, thanks again !!!

fell so good at the beginning, and then fell maybe overexposed? baked in the oven, the mode - according to the instructions for the oven for the curd cake - the lowest level, the upper + lower heating mode (without convection), 170-190 * (I set it to 170 *), 70-90min (I set the timer to 90), after turning it off, keep it in the oven for another 20 minutes (mine rested for 1.5 hours), yes, the form was also indicated as a dark detachable one, but mine ..
Here's what happened, I haven't tasted it yet

[Chantal]

Oh, and we have a curd cake for breakfast today! Chantal , don't be discouraged, it always settles. The handsome man came out!

yes no, Freken Bok, he was not at all handsome, he was definitely baked on the bottom, he fried too much on the bottom, and in the middle of the density, a temperature lower than 150-160 * would be needed coarse-grained (although I beat it with a mixer, but not to a shabby state), so it's more like a curd casserole turned out to be really tasty, left in one sitting
It was also unexpectedly pleasant to find a piece of meringue inside the cottage cheese that was unmoved and baked now I think it can be put in layers, or mixed on a spoon of both - I wonder what happens then?

Girls and boys! Tell a novice user how to understand that the multicooker is cold and you can take out the cake? After baking, 2 hours passed, I touched the body - it was cold, I opened it - the bowl was hot, I closed it .... left it until morning. As a result, the middle naturally settled and all the condensate was absorbed into the test substrate. I barely pulled it out. But even in this version, the taste is awesome! I would also like to receive aesthetic pleasure for the future!

I just take the pan out of the multi, and in the pan the cake is open until morning, it does not damp. And I take out the saucepan from the multi one hour after baking.
My cakes are at the end of 10, and on 14 pages

[DO NOT OPEN THE MULTI-COOKER AT THE MOMENT OF COOKING. (Otherwise everything will settle)
After cooking, turn off the multicooker from the mains and leave it DO NOT OPEN to cool. As it cools down, the cottage cheese cake dessert is ready.

How long is it?

[Aunt Besya]

Aunt Besya, I bake late at night, and leave until morning.

If you open the lid, this casserole will collapse. It should cool down at least a little, so as not to turn into a "pancake". For about an hour or two, let him stand quietly.

I bake for 50 minutes, turn it off and leave it alone for 30 minutes, then open it, it costs an hour, and then I take it out of the multi saucepan, and there is an open saucepan on the windowsill until morning. In the morning I take it out, turn it over, it does not break.

Respect to the author (y) It was very tasty and this is all that we managed to capture

[Lola !!!]

Lola !!! Thank you very much!!!
And today I made a curd cake!
True, I don't have a multi yet, I baked it in an electric baking dish.
A little donkey, but there is even nothing to photograph ... My daughter does not eat ordinary cottage cheese, and the cake is almost finished ...

here is my next one with poppy seeds

I made my first recipe in a slow cooker yesterday. Collapsed: ((
It seemed to me that it was not baked .. He did not even have a hint of brownishness: ((
PS girls how much sugar do you put in? After reading the discussions, I reduced the sugar to 1 cup and it's still very sweet