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Cake "Carmen" (according to P.S. Markhel)

Cake "Carmen" (by P. S. Markhel)

Category: Confectionery
Carmen cake (by P. S. Marhel)

Ingredients

Classic biscuit for 2 cakes
Sugar 1oo gr
Vanilla essence several drops
Flour 80 g
Corn starch!) 20 g
Egg 170 g (3 medium eggs)
Sponge cake with cocoa (for 1 cake)
Sugar 55 g
Corn starch) 5 g
Flour 45 g
Cocoa powder 10 g
Vanilla essence several drops
Egg 90 g (2 small eggs)
Charlotte cream (370 g)
Egg 1 small (c2) or 1 large egg yolk
Sugar 135 g
Whole milk 90 g
Butter (82.5%) 155 g
Cognac 1 tbsp. l.
Vanilla essence several drops
Other ingredients
Jam (apricot / peach) 30 g
bitter chocolate 20 g
Chocolate lipstick 150 g
or
Chocolate glaze
Powdered sugar 135 g
Cocoa powder 15 g
Olive (preferably nut) oil 0.5 tsp

Cooking method

  • Carmen cake (by P. S. Marhel)
  • I continue my excursion into the Soviet pastry past with recipes from PS Markhel's book "Production of cakes and pastries".
  • Cake "Carmen" is easy to implement, but it will take two days. The day before assembly, it is necessary to bake the cakes and let them stand for 12-24 hours.
  • I will describe in great detail everything I did so that no one stepped on my kitchen rake. I tried to stick to the recipe completely, and this pursuit of authenticity played a cruel joke on me. Guests praising the cake talked about the unusual combination of biscuit and shortbread dough. This is despite the fact that the cake is completely biscuit.
  • The point is this. In the book, in the "raw materials" section, it is indicated that potato starch should be used in production, and corn starch only if it is directly indicated in the recipe. Even at the stage of calculating the recipe, the amount of starch for a regular sponge cake seemed to me outrageous, but the prescription starch is potato. But I did as in the book and lost it. The biscuit turned out to be very dry, I had to use impregnation to neutralize the error, and still got a "sandy" taste. All very simple products "then" and "now" are different! So you can refuse starch in the classic biscuit at all, or replace about half with flour.
  • About the cream. I want to warn you right away that the cream in this recipe is bookish and it is intended for the layer and only for the layer. In Soviet production, decorating creams with a high oil content were prepared for jewelry. Since this cake has a creamy finish "nothing", I did not add oils beyond what the classic recommends.
  • And my cake has a substitute - it's chocolate frosting instead of chocolate fondant. Making chocolate lipstick at home is difficult, and replacing the icing does not affect the taste.
  • So the cake.
  • You will not be able to save time on biscuits due to the different ratio of products in a regular biscuit and a biscuit with cocoa. For both biscuits, you need a d = 20 cm form and a 200 ° C oven. Baking time is approximately 15-20 minutes. Luchina should come out clean.
  • Classic biscuit and biscuit with cocoa.
  • Divide the eggs into whites and yolks. In a separate bowl, beat the yolks with 1/3 of the sugar. Beat until you get a thick light cream. Beat the whites in another bowl. First without sugar until a lush foam is formed, then add sugar and beat until firm and shiny, the whisk should leave a clear pattern. Sift flour with starch. Gently mix the whites and yolks (using a "wrap" motion from edge to center, as if you want to wrap the yolks in white). Add dry mix, vanilla essence and gently stir the dough again until smooth. Do not stir for a long time, otherwise the whites and yolks will settle.Grease the side of the mold with oil and sprinkle with flour, and put a circle of parchment on the bottom. Pour the dough into a mold and place in a preheated oven. Remove the finished biscuit from the oven, let it cool for 10 minutes, put it on the wire rack with a piece of paper on top and cool completely, and only then remove the parchment. Then put it in a container or under a film for a day.
  • Carmen cake (by P. S. Marhel)
  • Carmen cake (by P. S. Marhel)
  • Carmen cake (by P. S. Marhel)
  • Carmen cake (by P. S. Marhel)
  • Carmen cake (by P. S. Marhel)
  • A biscuit with cocoa is prepared in the same way, all dry ingredients should be sieved together.
  • Cream "Charlotte".
  • I recommend boiling the syrup well in advance and chilling it well before you start collecting the cake.
  • Stir the egg with a fork or whisk, pour in milk, mix well, add sugar and, with constant stirring, cook over medium heat until thickened (after boiling for 1-2 minutes). Remove the syrup from heat, strain, cool and put in the refrigerator.
  • Carmen cake (by P. S. Marhel)
  • Carmen cake (by P. S. Marhel)
  • Carmen cake (by P. S. Marhel)
  • Remove the oil from the refrigerator beforehand to soften. Then beat until it brightens and increases in volume. Without stopping whipping, gradually add the syrup, in small portions. At the end of the whisk add the essence and pour in the cognac. The cream is ready.
  • Carmen cake (by P. S. Marhel)
  • Take a piece of parchment and place it on the kitchen board. Put some of the cream in a pastry bag with an asterisk attachment 1 cm in diameter and place 10 rosaries (I have fewer of them) on parchment, 2 cm in diameter. Place in the freezer.
  • Carmen cake (by P. S. Marhel)
  • Chocolate figurines.
  • Roll the cornet (kulechek) from the parchment. Melt the chocolate until the consistency of thick sour cream and pour into the cornet, cut off the tip. Draw oval figures on the parchment (in the photo in the book, this is an oval in an oval with a single bottom). Draw more to select the most beautiful and even ones later. Place in the freezer.
  • Carmen cake (by P. S. Marhel)
  • I have a special confectionery syringe on the farm for painting with icing. I can't say where more waste remains: in this syringe or in a paper cornet. About the same. Therefore, if you see this device in the store, do not rush to buy. Using it, however, is a little more convenient. My drawing is not ah, the elephant stepped on of all trades for me, that's why I decorated it with ... what I painted.
  • Carmen cake (by P. S. Marhel)
  • Assembling the cake.
  • First you need to assemble a flat structure. To do this, place the biscuit on top of the biscuit and trim. I have two forms with a diameter of 20 cm, but the finished cakes are always different, in a silicone mold it is 1-1.5 cm less than in a tin one, it is incomprehensible.
  • A sponge cake with cocoa should have the "lid" cut off, so you get an even cake. The trimmings will go into biscuit crumbs for sprinkling the sides. Grind the cuttings in a mill into crumbs and fry. It is supposed to roast in the oven, but I get by with the pan and stove.
  • A classic biscuit is enough to cut in half, if you collect the cake on a plate, and not on a substrate. The slightly uneven "lid" of the biscuit always fits my plate well.
  • If there is no thin long sharp knife at home, use regular thread to cut the biscuit into cakes. Using a knife, mark an incision along the side of the biscuit in a circle, take the thread by the two ends, insert it into the incision and carefully pull it across the entire plane of the biscuit. You will have a perfect cut. Just don't use force! Move the thread in a sweeping motion.
  • Fold the structure: classic crust, cocoa crust and classic crust again. Trim again and make a "note" with a strip of cream on the side to collect the cake evenly on it.
  • Carmen cake (by P. S. Marhel)
  • Spread a layer of cream on the bottom crust, gently (best of all, with a wide spatula) place the next crust with cocoa on it. Use a cutting board to press down lightly so that the height of the cake is the same. Layer the second cake layer with cream and lay out the top one. Cover the voids between the cakes with cream. Put the workpiece in the refrigerator for 15-20 minutes.
  • I must say that the cream in such an amount as in the recipe comes out strongly with a margin. I also made three "potato" cakes from the remains of the cream and biscuit crumbs.
  • While the workpiece is cooling, strain the jam through a sieve. The pieces of fruit are then eaten and the jelly used to coat the cake.
  • Coat the cooled workpiece completely with strained jam and put it back in the refrigerator.
  • Carmen cake (by P. S. Marhel)
  • Now the frosting.
  • Sift the icing sugar with cocoa, add vegetable oil (you can use olive oil). To boil water. Add two tablespoons of hot water to the mixture and stir quickly. If the icing is thick, you can add more water. The glaze should be of the consistency of sour cream. The oil is necessary for the glaze to shine.
  • Carmen cake (by P. S. Marhel)
  • Pour the cake with warm icing and until it has cooled down - sprinkle the sides of the cake with biscuit crumbs. In my glaze photos, the glare from the lamps, so the edge seems uneven.
  • Carmen cake (by P. S. Marhel)
  • Remove the cream and chocolate figures from the freezer. They can be easily removed from the parchment, gently pry them with a spatula or knife.
  • Mark dots on the cake according to the number of decorations at regular intervals and lay out the cream roses. Put chocolate figures on top of them (use gloves, since chocolate instantly melts from the heat of your hands). I have a lot of chocolate figurines left, but there were no rosaries for them, and I put the chocolates between the rosés, although on the "same" one a little differently.
  • Carmen cake (by P. S. Marhel)
  • For comparison, two photos of this cake. One of the book by PS Markhel "Production of cakes and pastries" and the second is a product of the "Vienna workshop" of the "Bolshevik" factory
  • Carmen cake (by P. S. Marhel)
  • Carmen cake (by P. S. Marhel)

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Carmen cake (by P. S. Marhel)

kristina1
What a beautiful cake ... and probably delicious ... yum yum ... dream ... well done Zmeika ... who puts out such beauty at night looking ?? I won't sleep now ..
Tumanchik
Zmeika, bravo! Very tasty and beautiful. And most importantly, thanks for such a detailed description and photo. I am sure that cooking was faster than taking a picture, describing and uploading a recipe. Thank you very much!
Zmeika
In fact, yes. By and large, you can meet in one day, but I'm used to holding biscuits, so I bake them in the evening and collect the cake the next day.

And I also have a little military trick: often excess cream remains. From them I generously freeze different jewelry for different occasions. Therefore, at hand there is always a rose for ice cream, and decoration for a cake.

"Carmen" is really worth making, a pretty festive cake, and really simple.
kavmins
Thank you very much for the detailed recipe for the cake and the master class)) I just came here, one might say by accident, - I thought it was about some kind of literary work, but here is CAKE)))
you ought to write for people like me who do not know who Markhel is cake Carmen ..)))
Svetlenki
Zmeika,

Ah-ah-ah what a beauty!

Thank you for the downright master class and the authentic execution of the cake !!!

I can clarify

Quote: Zmeika
Gently mix the whites and yolks (using a "wrap" motion from edge to center, as if you want to wrap the yolks in white).

Judging by the description and photo, do you put the yolks in the protein? (for some reason, it just always seemed to me that it was necessary to introduce proteins into the mixture, so a little at a loss)
Zmeika
Svetlenki, Thank you! Yes, I always mix whipped whites and whipped yolks, the biscuit rises well.
izumka
Zmeikawhat a cake! Is there no cutter?
Albina
Zmeika, the name of the cake is attractive, the master class is wonderful 🔗
Zmeika
Dear collectors, thank you very much for your kind words. I am still just learning and correcting curvature with constant exercises (as I find a "victim" for feeding, well, there are all kinds of guests, etc., I'm ready to spread the word "I'll give the cake in good hands").

I have a disaster with decoration, here is a straight elephant stepped on of all trades

I haven't photographed the incision.

I will repeat the cake, lay out the cut
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Svetlenki
Zmeika, Congratulations! Deservedly! Thanks for the classics!
Rada-dms
Zmeika, Congratulations! A beautiful, tasty and necessary recipe! I immediately noticed him !! And the comparison is in your favor! Good luck! And we are waiting for new delicious recipes!
Albina
Zmeika, 🔗
Zmeika
Oh, how nice ... Thank you!

I have more ready-made cakes for Marhel. I will gain strength and post it in the near future.

Dear moderators, can you make a subsection in the forum on classics?
Tumanchik
Zmeika, Congratulations! Great recipe!
Svetlenki
Quote: Zmeika
Dear moderators, can you make a subsection in the forum on classics?

Zmeika, very much support!
Shyrshunchik
Zmeika, WITH A MEDAL !!!


Carmen cake (by P. S. Marhel)
Zmeika
Thank you!
leruan
The exact recipe for Carmen's cake was found here kondidoc

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