Cake "Medovik" and everything that we do for the festive table

[Sima]

SimaWhat beautiful cakes !!! The cones are gorgeous, the flowers are super!
ZhannpticaWhat cool !!! Looking at a strawberry, it blew in the summer, despite the fact that there is a blizzard outside the window)))

[5 kilograms of horror and lack of sleep)))))]

My dear girls! I made it. No, not like that ... GIVING BIRTH! because I planned, nurtured, even drew / drew, etc. according to the list!
And, you know, I realized that I would not be a pastry chef. It is very difficult, responsible and difficult, unless, of course, we stamp consumer goods and cheat.
And I needed something supernatural! And it kind of worked out. Of course there are a lot of flaws, I'm not a professional and little experience. And such cakes are generally rare, rare.
Where he went, cameras do not go. But, according to her husband, they applauded standing up and died instantly. But it is they, the old soldiers, who have not seen what beauties we have here, the masters of the girls bake and how they decorate! And I'm still just trying to imitate.
I share what I came up with. I hope someone will come in handy. For the taste was very balanced. The goal was: a cake for men - fatter, thicker, with a riddle, with nuts.
And this is what I created with the help and support of Lyudochka-Husky, as well as the idea of ​​decorating the top from Sasha-Shunika.
I baked two cakes + meringues from the famous Air Snickers cake. Each separately sandy with meringue. Ground chufa was added to the dough of the shortbread.
I made Lyudochkin's caramel sauce and orange filling. The sauce was divided into liquid and thick (for some reason it stratified). Beat the thick part with butter.
I baked a chocolate sponge cake for 1,2,3 and divided into two cakes.
Made a cream cheese from sour cream with ricotta.
I prepared two impregnations: tea + honey + cognac, tea + orange syrup + limoncello.
She baked beeshek, heated chocolate figurines, baked small cookies according to Sasha's recipe and colored them with icing, baked small waffles.

Assembly:
bottom - sand + meringue. smeared it with liquid caramel sauce and put in the first chocolate biscuit. Well soaked tea + orange syrup + limoncello. I smeared it with a thin layer of jelly to grab the orange filling. Then it will not delaminate. On top I glued a prepared and chilled cake of orange filling. Lubricated the top of the jelly. Then again chocobiscuit, soaked tea + honey + cognac. I leveled all the cakes so that they were even.
Cream is a whipped sauce with butter, sprinkled with chopped peanuts in the middle of a thick layer of cream. It turned out to be a layer.
Then comes the fun part. The top was covered with a shortcrust pastry + meringue cake, but upside down. And since it was larger than the whole cake at its height, the edges lay on the walls. I put plastic wrap on top and pressed the cake well. It turned out three layers in a sand + meringue package. Has cooled. Then the remaining cream sauce + butter (awesome by the way came out) leveled the cake with a thin layer. Has cooled.

The final touch - covered with cream cheese. Frozen, caused shock.

But then I was afraid to heat the chocolate. For lately, on glazed curd cakes, I became convinced that chocolate is like an atomic bomb. Therefore, I cooked my own icing, which has not let me down for more than a dozen years, and poured it over the frozen cake. The glaze was cooked in 20% cream and cocoa butter in half with butter. Decorated. Here's what happened (photo taken early in the morning - sorry):
5 kilograms of horror and lack of sleep))))) Happy birthday beloved husband !!!!

And, you know, I realized that I won't be a pastry chef

Delightful! Make a cake like this, and then think that NEVER! Ira, I’m lying in a swoon. The husband was lucky, and the staff applauded for a reason — you deserve it. I can imagine how my husband was proud of his wife!

[Tumanchik]

Tumanchik, Irishkin, the cake is super !!!

Delightful! Make a cake like this, and then think that NEVER! Ira, I'm lying in a swoon. The husband was lucky, and the staff applauded for a reason — you deserve it. I can imagine how my husband was proud of his wife!

Thank you Natochka. But I'm so scared! Here I can cook on a huge table, different dishes and there is absolutely no shadow of a doubt. Rolls, stuffing, bread, pies ... at least in tons. But the cakes ... I'm afraid. There is no self-confidence or self-confidence in products. Not that I don't like it. No, I love to cook. And it pleases me. I'm just awful))))))))))))))))

Girls! Gave birth!
planned, nurtured, painted / drafted
Baked
Cooked Shared Whipped
Baked made
Prepared Baked, heated, baked, painted, baked.
oiled put oiled oiled oiled pasted. Lubricated. impregnated Equalized.
sprinkled.
covered. She pressed the dress. leveled
covered Frozen, applied
cooked poured. Decorated.

THIS can only be created from great love!

Irishkin, you are a hard worker! I re-read the composition three times)))), so many things combined, fit and balanced! Well done!

[Tumanchik]

Tumanchik, Irishka, well, you are a super-hero! I did not go the beaten path, using a ready-made cake recipe, but composed my own, and what kind. Well done! Have you even tried a bite yourself? And I learned a new word - chufa and read what kind of curiosity it is.

Irisha !!!! the cake is super !!!!!!!!!!!!!!!!!!!!!

[Larissa]

THIS can only be created from great love!

this of course yes! but out of madness too

Added Thursday, January 19, 2017 5:49 PM

Larissa, ElyaWell, we are not looking for easy ways! It takes adrenaline to insert
Gulnara,
thanks girls.
no, I only tried everything separately.

Added Thursday, 19 Jan 2017 5:51 pm

And I learned a new word - chufa and read what kind of curiosity it is.

oh this is such a wonderful thing !!! she gives such a flavor to the dough - not to convey! no vanilla. smells like pastry and nuts. my aunt raises her. excellent substitute for almond flour. who is a gardener - I advise!

Added Thursday, January 19, 2017 6:11 PM

Well, isn't my husband a miracle ?! It was worth trying for him! After all, I photographed the cut! Do not judge strictly the photo.

You have no idea what it cost him

[Irishkina]

Irishkina, Awesome cake !!! The cut is super !!! And how much labor and love has been invested in it !!!

I'm just terribly frustrating

Irish, you have to be afraid when nothing works, and more than once. And if at least once to create such beauty, then there is nothing to be afraid of.

Girls, I ran on Temko - here, it turns out, you all have such beauty! Mom dear! People have golden hands!

[Nataliya]

Nataliya, thank you dear! I tried)))

And if at least once to create such beauty, then there is nothing to be afraid of.

oh well ... write it quickly. but in general it took him three days. One day the cakes were baked. In another cream and sauces.
In the third I collected it. It flooded at night. Decorated in the morning.
And I came up with .... finally)))))))))))))))
How many jambs? Beat the butter until white. Everything is super! And when she began to beat with the sauce - it went into flakes. Well Ludoka-Huska promptly suggested how to save. Everything worked out. How many nerves? Horror. And ate in less than an hour
Better pies !!!!! Look, Angelkin alone without a substitute with boiled condensed milk is worth something!

Pies are not better, they are just different for different purposes. Look !!! I will go to "without mixing" I will have a look, I missed it, but maybe he is just what will make me happy

Didn't find ... Ir, stick your nose on the blind woman, eh?

[Irish,]

Irish, and what did you color the cream cheese with, food coloring or fruit?

[Tusya Tasya]

Tusya Tasya, here

Bun "Bernadette" with poppy seeds without kneading (ang-kay)


here. the most delicious cake. do not hammer the current with flour! the dough should be sticky. follow the recipe strictly!

Added Thursday, January 19, 2017 9:36 PM

Irish, and what did you color the cream cheese with, food coloring or fruit?

this one is also not entirely mine. painted with dye. if fruit - this effect will not be. but I do not like to paint with chemistry. but ... or effect or health)))

5 kilograms of horror and lack of sleep))))) Happy birthday, beloved husband !!!!

Irina! Well, what are you talking about? We ate your 5 kg of "horror" in an hour! Good horror !! The composition is such that as soon as I return from the trip, I will repeat it. You infected me !! The cut is breathtaking. You can swallow your tongue from the sweets on the cake made with your hands. And this, by the way, is all the pluses of your "horror".
I will not dissemble, the glaze smudges ... not very much. Tolstovy. But ... I already told you that I myself am not yet coping with the smudges to the extent that I would like. And this despite the fact that I make cakes more often than you do.
So a solid A for you, for your work and your five kilograms of pleasure that you brought to your husband's colleagues. And how your husband must be proud of you !!
And most importantly, stop slandering yourself. Do not deal with cakes and bake and collect such a complex composition !!
Forward and with songs !! Looking forward to the next occasion to create a cake !!

[Ludmila]

LudmilaOh, how nice to hear your praise. It's worth a lot!
Thank you so much for your help, support, advice and, of course, your rating!
There are always many reasons for a holiday. The wild brain is always on the lookout for adventure on .. oooh! So there will be more cakes and more than once! Moreover, at home they are always loved and expected.

write it quickly

Well, I’m tired of reading, and I’m not even able to repeat such a feat. For many reasons. And what a chufa is, I have no idea, and where the legs are at the cake which is "upside down" I do not know, and I certainly would not dare to combine so many things in one bottle. After all, the cake differs from other dishes in that in which case it is already difficult to correct the result ...

After all, the cake differs from other dishes in that in which case it is already difficult to correct the result ...

exactly! this requires a huge experience! or the timely response of our professionals to our crying voice))))

I carry a lot of photos
naked
it will be honey cake and napoleon
and yet - my new passion and love: cinnabona buns and everything that looks like them)))
sang several types of them. these are stuffed cheesecakes, I'll go there too, I'll report

but, I remembered - I baked recently

this is a biscuit with orange jam, charlotte and meringue, on top is Tanya's protein cream (thanks Tanya, dear for the recipe)

[aprelinka]

honey cake and napoleon

aprelinka, Elena, this is the scale !!!
What height will Napoleon be ?!
Drooling straight

[aprelinka]

aprelinka, Helen, how many cakes for Napoleon, wow)
And here I was busy with Napoleons)))
Last week there was a Napoleon from Guli Parallel - very tasty for lovers of wet napoleons. Thanks for the recipe)


And yesterday I made the Royal Napoleon from Vicky-Nikki - also very tasty. The sourness from cherries sets off the sweetness of the cream - it turns out great)


Help yourself)

[kirpochka]

kirpochka, Natasha! I’m not going to make a Napoleon with cherries! oh, how delicious it should have been now !!!!!!!

I found an article about the Saratov roll, which is tastier than cake. I hide it under the spoiler, but I read it like a novel

My "Saratov" kalach

Feb. 20th, 2012 at 2:26 PM
T
Saratov kalach can be tasted .... in Saratov. All! You won't be able to taste this bread in other cities. That is, maybe they bake it, but only this is a replica of a real Saratov roll. As Saratov residents themselves write about it, the dough for this bread is made from premium wheat flour, flour from durum wheat. Where to get this flour - I have no idea. It is expensive to buy Italian semolina, but when I was born I couldn’t pick out domestic grains. Therefore, I took, and gave up on this matter. I decided to bake on Altai, my beloved Aleika, on the highest grade with gluten at 32%. I baked this bread twice during the weekend. I will not show the first result - the top crust of the bread was shamelessly torn off during baking, because I baked it openly, albeit with steam, besides, I was in a hurry and had to cut the proving time. Brushing away a stingy tear of the time spent, I rolled up my sleeves and again "went to the projectile."
Discarding all the bad thoughts about the accelerated method of testing, as well as unpaired, I put on a night dough, and in the morning I took up the test. And this is correct, it should be done. Because any technology is bursting at the seams if in the end we have a questionable result. In this case, the technology was chosen correctly, because the result was very good. Convincingly good. This is delicious bread, holiday bread. A great alternative to any cake, at least for me.
Total weight of ingredients

Premium wheat flour with a high gluten content - 585 gr.
Water - 330-350 gr.
Instant yeast (SAF-moment) - 1.5 gr.
Salt - 7 gr.
Sugar - 12 gr.
Margarine - 13 gr.

Dough preparation:
Ingredients for the dough are taken from the total mass

Flour - 250 gr.
Room water T - 220 gr.
Yeast - 1.5 gr.

Mix flour with yeast. Pour in water and mix the dough until the flour is completely moistened. Cover with foil and leave to ferment at room temperature (24C) for 6-7 hours or until collapse.

Dough
Melt margarine and cool. Heat 50 grams of water and dissolve salt and sugar in it. Add the rest of the water, stir. Pour water and melted margarine into the dough, mix thoroughly so that the mass is completely homogeneous. Pour the dough into a bowl of a bread maker or kneader, add the remaining flour. Mix the dough until the flour is completely moistened. Pause for 10 minutes, and then knead the dough until the gluten develops well, adjusting the dough consistency until soft. In a bread maker, this will take about 15 minutes. Transfer the finished dough to a bowl greased with vegetable oil, cover with foil and leave to ferment.
Fermentation - 1 hour 45 minutes, with one wrinkle, 45 minutes after the start of fermentation.

Forming and proofing
Put the ripe dough out of a bowl on the table, knead, squeezing out large air bubbles, wrap the edges of the dough inward, in 6 turns, turn over with the smooth side up and roll into a bun. Cover with plastic wrap and allow to pre-proof for 20 minutes to "rest" the dough and release the gluten tension. Then again, turn the smooth side down, gently knead and wrap the edges of the dough inward again, shaping the dough into an elastic ball.
Then you can go in several ways. You can line a round bowl or colander with a floured cotton towel, lay the dough seam up and cover with the edges of the towel. Or do as I did - grease a steel pan with fat and put the workpiece in the pan, seam down. Cover with plastic wrap and proof fully. Proofing time - 45-75 minutes, depending on the room temperature and humidity. The proofing took me 1 hour.

Bakery products
30 minutes before putting the bread in the oven, turn on the oven and heat it up to 240C, together with the baking sheet, which should be set to the lower level (if the oven is in a saucepan). Before planting the bread in the oven, grease the top of the bread with flour tea (1 tablespoon with a heap of flour is diluted with 150 ml of boiling water and stirred thoroughly. After the tea leaves cooled to room temperature, I strained it through a fine sieve). Put the pan with the spaced bread in the oven, pour a glass of boiling water on a baking sheet on which the pan is, and immediately close the oven door. This method is suitable for owners of a normal oven that holds steam. My stove is old, it does not hold steam at all, so I covered the pan with bread with a gastronorm container and, accordingly, did not give steam. After placing the bread in the oven, lower the temperature to 220 ... 210C. Bake with steam, either under the lid, for 20 minutes, then lower the temperature to 190 ... 180C, remove the lid, or release steam by ventilating the oven and bake the bread until light brown in the crust, 20-25 minutes.
When the bread is baked, take it out of the oven and let it cool a little, without taking it out of the mold, for 5-10 minutes, covering it with a thick towel on top, although the crust greased with tea leaves will not crack anyway, but God saves it, as they say. Then gently (sic! The bread is very tender) put it on the wire rack and cool completely for 1-1.5 hours. And only then cut off the slice.The most delicate, downy crumb, framed by a thin crispy crust, is magic, magic, or rather the result of the labor of your own hands and no fairies for you.
When baked in a mold and under a lid, the weight of my bread was exactly 960 grams.
Incision:
here is a link to the article with pictures 🔗

smiled: PS please don't ask me if it is possible to bake bread in a dishwasher or washing machine, please! this is just about the bread-workers. always throwing soup in a pizza maker)))))

Peace be with you bakers!

Well, again, as if not my personal cake, well, not in full
The idea and assembly of daughter's course - there are five layers of it - halva - nuts - biscuit - puffed wheat - without and all this is smeared with cream with grated nuts \ I remember exactly chestnut paste and hazelnuts \

Was done to my wife for her birthday
These are not candles from the top, but a cold sparkler - it turned out impressively



only I can't show it on the cut - I filmed it and now I'm trying to capture it, but it's all wrong, the layers are not visible

Finally, I have a cake for this topic)) it's funny, but I get a "shoemaker without boots", I make cakes to order, I got carried away with pastry because of my eldest daughter, I wanted to make a beautiful cake)) but in the end I rarely make my own " elegant cake ")) When the second daughter was born - I thought, well, now I will definitely embody all my ideas)) My daughter is 1.5 years old, she has two cakes in her assets - for a year and now I did it for 1.5))
This is our favorite cake today - dessert honey cake, the recipe is on the site, with marshmallows and cherries. This time I experimented with cream - sour cream custard instead of the original one, it also turned out well



The recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417384.0

[shade]

shade,

there from the heels of layers - halva - nuts - biscuit - puffed wheat - without and all this is smeared with cream with grated nuts \ just remember chestnut paste and hazelnuts \

Wow! your daughter an inventor!
NataST, the cut is very impressive !!!!!!!!!!!!!
Natasha! please make an active link to the recipe here !!!!! looks just super!

[Anatoly]

Anatoly, very impressed with the cake!

Natasha, that's so beautiful!!!!!!!

Added Wednesday 29 Mar 2017 10:50 PM

Oh, I didn't put my brainchild in my favorite Temka. Girlfriend's birthday sculpted





Ingredients: Queen Victoria biscuit, Limoncello impregnation + honey + orange juice, Bee sting interlayer, orange-apple jelly interlayer with spices, whipped cream, cream for smoothing and smears of curd-butter. Garnished with homemade cherry marshmallows

[Tumanchik]

Tumanchik, Irishkina! HOW DO I MISS YOUR CAKE? this is a composer!

Queen Victoria biscuit, impregnation of Limoncello + honey + orange juice, Bee sting interlayer, orange-apple jelly interlayer with spices, whipped cream, cream for smoothing and smears of curd-butter. Garnished with homemade cherry marshmallows

look you also watercolors? we have just started our courses

here's my nephew cake. I still can't beat the alignment

Ingredients: classic biscuit, impregnation - lemon syrup, mascarpone cream + yogurt + cream on gelatin, and coated with what was left of the large cakes (it turned out like a chocolate charlotte)

but the piece is not and never will be. by that time, the third bottle of French champagne had already been drunk. we had no time for the cutters

[Elena]

Elena, wow !!! beauties !!! straight river drooling)))))))))))))))

[aprelinka]

aprelinka, Lenochka, what a beauty! Do you just put berries on the cake or somehow strengthen it?

Ira, Lena! The cakes are delicious! Feels like they cooked with love!



This is Irochki Kara Tropical from my DR, Ira, ate SILENT, in complete silence!


And from my mother's DR, a sand honey cake with a layer of raspberry coolie. Decorated with whipped cream and raspberries in jelly, weight 3.8 kg.

[Tyetyort]

TyetyortWhat cool cakes !!! The cuts are delicious)

Thank you Natasha! The cuts, it seems to me, we all have delicious

[Tyetyort]

Tyetyort, Elena! Tropical I'll finish with the cleaning and I'll take a look. Yes! How do not decorate a cake, but the cut will win

[Tyetyort]

Tyetyort, Lena, the cuts are sooo impressive)))

Thank you, colleagues! Straight balm to the soul

[Elena_Kamch]

Elena_Kamch, Lena! I didn’t see it right away: if you don’t take the cake anywhere, then I put it that way, but if you take it on chocolate or on something from the leftovers such as ganache, fondant or cream according to the color. I used to stick to the gelatin coating, but I don't like how the gelatin flows out and solidifies with such drops.
I used to love to glaze fruits, but then it turned out that many people want a natural berry and do not even worry that the berries will wither
Something like this. And in general, how I want a cake! At least a piece

[aprelinka]

aprelinka, Lena, Thank you! So she told in detail! I have never done it with berries

[Elena_Kamch]

Elena_Kamch, I'm even afraid to imagine how many berries you have

[aprelinka]

aprelinka, Lenochka, happy Birthday!!!
Great health, happiness, joy and further creative discoveries and inspiration !!!

How much we have in common - a name, and cakes, and both sheep

🔗

[Elena_Kamch]

Elena_Kamch, Helen! Thank you !

[aprelinka]

aprelinka, Lena, happy birthday! Let the cakes bring you joy and become more and more beautiful!

Deffchonki: girl_dance: thanks everyone for the congratulations! My dears! I am so glad to your warm words! I hope everything you wish will come true!
I make myself a favorite cake 'I'll post it soon

[aprelinka]

aprelinka, Lena! Happy Birthday! May all desires come true, and even those that you do not know about yet!))))) Health, good mood! Creative success!

[aprelinka]

aprelinka, Elena,
Let dreams come true
Everything in life is successful
The world will be full of beauty
Good luck - smile!

So that sadness does not overcome
Anxiety left ...
Let there be bright moments
Incredibly many!

In well-being, loving,
I wish you to live
And happy birthday to you
Congratulations!

[aprelinka]

aprelinka, Helen, countrywoman! Happy Birthday from the bottom of my heart! I wish you health, love, creative inspiration, vital energy, may all dreams come true!

[aprelinka]

aprelinka, Helen, happy birthday! Let dreams come true!!!

[kirpochka]

kirpochka, Marusya, Mari_M, L, thanks for the kind words and verses!
I'll come to you with a birthday cake. there is even a cut. today I strictly made sure to take a picture:
Chocolate cake with sour cream custard, cherry, decoration - butter cream for Malaysian flowers

here are the cuts