Cake "Classic" (biscuit and cream)

[Biscuit:]

Cake "Classic" (biscuit and cream)

Category: Confectionery

Ingredients
Biscuit:
flour	130gr.
starch	32gr
sugar	160gr
eggs (without shell, net)	265gr
a pinch of salt
Endishef Cream (2 servings):
cottage cheese	680gr
butter	230gr
powdered sugar	200gr
natural flavor (vanilla extract, orange extract, etc.)	3h l.
Impregnation:
sugar	100gr
water	100g / ml
cognac / rum / liqueur	50gr
Ganache (if required / if you like):
butter	100gr
bitter chocolate	100gr

Cooking method

• 
• I got used to making these cakes in different variations, but on the same basis. The pastry chef of me is to hug and cry, of course, but even I have learned a thing or two and can delight loved ones with a real, natural, quite cute cake. Therefore, even completely incompetent - welcome, this is for you)).
• Biscuit.
• This is a gostovsky biscuit from the Soviet times, calculated to fit the shape I need.
• Put eggs out of the refrigerator in advance to warm up to room temperature at least. I also heat up to 40-45 degrees with a plus (the so-called method of heating in the manufacture of biscuit, described in Soviet confectionery books. It is achieved either by a bowl with heating or by keeping the eggs in hot water. Once the water is changed again to bitter). Beat eggs with sugar and salt until they increase 3 times. Add sifted flour and mix with a mixer on medium speed for no more than 15-20 seconds. Even if it does not intervene properly, turn off and modify the stirring with a spatula. Bake in a split form with a diameter of 22 cm (the diameter of the form is of great importance !!!) at 180 degrees for 30 minutes. Do not remove from the form. Leave to cool completely, cover the mold with cling film and leave to ripen for at least 8 hours. This is a strict rule for cake biscuits, get used to it and take your time.
• Flour and starch. Starch is added in biscuit making to dilute good bread flour. I already wrote this somewhere. Confectioners have the term "tightened biscuit", that is, rubber, foam-like, dense. This effect is produced by good "strong" baking flour - flour gluten develops and swells. To remove this effect, the flour is "weakened". Therefore! If you have a special pastry flour or a weak flour, just replace starch with flour, for a total of only 162 g of flour. If you have good bread flour, dilute it with starch according to the recipe.
• Cream.
• A very famous on the Internet cream cheese-based cream from the pastry chef Andishef. Delicious, keeps its shape and decoration perfectly. I tried it myself and with my own hands repeatedly using Almette and Hochland cheeses in the cream. And that, and that fits perfectly. The oil should be completely natural and soften completely after lying for 3 hours at room temperature, no less. Cheese from the fridge. And just mix all the ingredients by adding flavor. I mix the butter with the powder first, then add the cheese. If you are in a hurry - get butter crumbs in cream, because the cheese is cold and not completely softened butter "grasps".
• You can stain strawberry or raspberry cream puree (2 tablespoons berry per serving of cream), beetroot powder.
• Impregnation.
• Boil 100g water with sugar and add alcohol as it boils. Turn off. Allow to cool.
• Assembly.
• Cut the standing biscuit into 3 cakes with a saw-knife (for bread), and alternately spill each cake with impregnation and layer with cream. Decorate the top cake and sides with cream, smooth out the cream, let the cake stand in the refrigerator for 2 hours before pouring the ganache (if you use it).
• In terms of the amount of cream / impregnation, the size of the biscuit: I have made the cake many times and the number of ingredients strictly corresponds to each other / matched. That is, the impregnation goes ALL (roughly divide by 3 cakes), the cream goes ALL (usually - a tube into a tube), ganache may remain - depending on how much and how you fill it. Then use the surplus on chocolates for your next cakes. A sponge cake for this amount of dough is harmoniously proportional: not a flat pancake that cannot be cut into 3 cakes, and not the Leaning Tower of Pisa.
• Ganache.
• Melt the butter and chocolate on very low heat and let cool. Gently pour over the edges of the chilled cake (it will immediately freeze, pour gently and rotate the cake). Decorate to the best of your imagination. Or not to decorate.
• Important! If you do not need to coat the cake on top and on the sides (you will cover it with icing, for example), then 1 serving of cream is enough for a layer of 2 cakes. If covering top and sides, serve 2. If you also decorate with all sorts of roses / flowers from the same cream - 2.5 servings.
• Since the cream is amazing in its versatility, many different variations can be made on its base, playing with the used aromas (I use natural and preferably organic, this is my quirk))), impregnations, decorations. additives.
• I have made the following variations of this cake many times:
• 1. Orange: in a biscuit orange zest (very finely grated), in impregnation as alcohol 50ml Cointreau, in cream - 3 hours. l. natural orange extract. Among other things, there were orange slices in the decorations.
• 2. Lemon: finely grated lemon zest in a biscuit, impregnated with 50g Limoncello, in cream 3 hours. l. lemon extract.
• 3. Strawberry: impregnated with 50g of XuXu strawberry liqueur, cream with strawberry puree or beetroot powder for color, 3 tsp. natural strawberry flavor, for decoration / in a layer, wonderfully fresh strawberries.
• 4. Banana: impregnated with 50g of Drambui liqueur (you can just rum), in cream 3 tsp. natural banana flavor, for each cake layer on top of the cream a layer of thinly sliced ​​fresh bananas).
• 5. Nutty: impregnated with 50g Amarulla or Baileys, in cream - 3 hours. l. almond extract, in decorations and on each cake on top of the cream - roasted crushed nuts.
• 6. Basic: in the impregnation of 50g of rum or cognac, in the cream - 3 hours. l. natural vanilla extract.
• 
• 
• 
• 

The dish is designed for

on a mold with a diameter of 22cm

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I congratulate us!
Wait !!!
Thank you, dear Chuchik!
For your invaluable work!

[eye]

eye,

Well, don't bake the current !!!

I'll be waiting, by the way! Moreover, some have induction Kenwood and they can even depict a biscuit with heating, you know ..!)))

[Nat]

NatBelieve it or not, I've already figured out at the price of 680 g of almette ...
and I have been wanting a heated biscuit for a long time, but I can’t make up my mind ... I’m ashamed to admit that I didn’t bake it in induction ...

[eye]

eye,

Yes, the price of cream cheese is awful. But I had the idea to try the cottage cheese ...

But I had the idea to try the cottage cheese ...

and me, fat cottage cheese with standing sour cream!

[Scarecrow]

Scarecrow, Nata, what a cake! I have already mastered your "Three tastes", now I will be this one. Thank you!

Natasha, how elegant!

[Aunt Besya]

Aunt Besya,

I was ashamed to go to this section with my cakes. Chesslovo))).
But then I decided that not everyone knows how to be aces, not everyone needs it, someone just wants a homemade universal cake ... And then I came. Well. I do not know how beautifully as you. But it's delicious for me))

Oh, come on, she came, what can I hide))). They gave me a kick for speed, they said - you got it anywhere, then upload pictures, then some bits of the recipe, then discussions. Fold it in one place, finally)).

What a beauty! The recipe is already in the tabs! Only I have, as always, a question about cheese. I live in a small backwater and I know what is Hochland cheese, is it cream cheese or more curd mass, what does it resemble more? Or is it impossible to prepare such a cream without it? Maybe you can kill the market cottage cheese in a blender with sour cream. Natural products are available to me and I use them for myself. But if a cake is made to order, I buy regular sweet curd snacks as it used to be in ancient times. Because homemade cottage cheese can quickly go bad in a cake.

[Scarecrow]

Scarecrow, of me, too, a pastry chef- understand and forgive! But I love it in a quick way, from the available products and so that VKUUUUUSNO !!
I come to you! Scarecrow, I'm yours forever !!!

Ooooh cake-cake, finally waited!
Natus, thank you, now it's good, no need to fur Temko in search of "where did I read about him?"

[Crochet]

Girls, why buy cream cheese? Crochet already taught how to do it: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=159531.0
Scarecrow, wow "pastry chef ... hug and cry"! My daughter has been ordering this fashionable "girl" cake for a long time. Now I see how easy it is. You just need to buy different toppings. Are these multi-colored sweets that are sold in glass windows in all sorts of shopping centers and supermarkets? For some reason, it seems to me that these decorations are the most expensive ingredient. I just don't buy it, but this cake is already unfashionable without them. And how can I imagine that in the process of decorating, they will simply swoop in and grab ... Mushrooms, jelly candies that hang at the cash registers - I see. I even saw butterflies from Oter. Maybe there are some ready-made assorted sets for sale: in the Metro there or some other chain stores?

[Scarecrow]

Scarecrow, Nata, hold me, I fell from beauty, this is just a masterpiece ... clever, beautiful ... the design is generally a separate chapter ... go nuts, thanks ..

[Nata]

NataThank you so much for finally decorating the cake with a cake! Boom trying to repeat. And it's also important for me - this cake can be for my allergic son.

[Scarecrow]

Scarecrow, Nata, thanks for the recipe. What a beauty! It is in vain that you are so, about what to exhibit or not, the cakes are very beautiful. And after all, those girls who work to order make cakes every day, this is their job and, of course, they also have skills, wow, can you really keep up with them? Thanks for the variations, everything is very conveniently collected in one place. I wanted to ask if you can use mascarpone?

[ledi]

ledi,

Vera, in consistency it resembles cottage cheese, non-flowing, but pasty. It has a slightly different taste from cottage cheese: salty, with an aftertaste. But it is already fatty and butter is added, so in the refrigerator it grasps like butter almost. When covering the cake (the butter was softened), not a drop flows, but the consistency is much softer and softer, that is exactly the oil that has lain down at room temperature.
Therefore, it seems to me that cottage cheese is the most adequate replacement. You just need to achieve consistency.



lady inna,

Vooot, well done, you look good!))) I told the girls: go carefully through the departments with the confectionery.)) There are a lot of small things. Including chocolate and caramel popcorn, Haribo gummies, etc. Gummies - large stands with weighed out, there such beauties, small things come across. I have a whole box with decorators, children are not allowed to enter there (otherwise my decorators will not be in half an hour))). But all the trimmings, surplus, fragments of decorators - they are rightfully))). Waste-free production)). Therefore, buy not for one cake, but in general. Put it into a container and put it away. You take it out - decorate it and put it away again. It is difficult to buy everything for one cake. And so you will always have at hand and the choice is large: one thing of this, one of this, etc. Sweets with colored sprinkles are almost always the remains of ganache. He needs to be put somewhere! I fill in silicone molds for ice or special ones for chocolates. You sink a whole nut there, colored sprinkles (for different - different sprinkles, so that it fits under different cakes) and now you have a chocolate candy to decorate the next cake. True, they instantly melt in the hands (in the same place butter in half, this is ganache), so I gently store them with my fingers in a disposable container (from there, children steal))). Sometimes I add more chocolate to the rest of the ganache to get away from this effect of strong melting (reduce the proportion of draining oil in proportion) and then I make sweets.

At the same time, girls, I really advertise this way of decorating for children. I didn't expect such an explosive effect, but tested on a bunch of children. They are bargaining for each piece - which one to whom.From the number and variety of decorations = sweets, they have a culture shock: "I have this one with a liver, I have this candy in me, and me ..." etc.))) And they get it right: to eat everything decoration and only then ...))



Ava11,

Andishef writes that you can use mascarpone and philadelphia and everything like that. Be careful with mascarpone - it can delaminate.

And I will take the curd cream from Yasmina, it is with butter and I like it. Sharp, wonderful cake. Bookmarked

Today I will buy cottage cheese, and I will probably try. Children ask for cake again)). Yesterday only the last one was finished)).

The only thing that confuses me is that the curd has a sour taste. Cheese practically does not have it at all. In short, I’ll think about how to reduce the cost of the cream without damage.

[Scarecrow]

Scarecrow, Nata, thank you, I clearly explained everything. Significant, there is only one way - to zanykitza. And hide ... and confuse traces ... I sometimes use a vacuum container as a safe - not always, of course, but somehow it stops the children, they are too lazy to evacuate again
Nata, isn't it an option? He's not sour at all

[lady inna]

lady inna,

Listen, option. I ate it. It's not sour at all. But he's like that, somewhat grainy.
So I'll buy it today and try it. Do you remember the price? Yes, in any case - in the market and compare the price.

eeeeeeeeeeeeeeeeee !!! and cottage cheese ?? and for children it is more useful and at a price more acceptable in any way.

[Scarecrow]

Scarecrow, Nata, as always detailed, easy to prepare and affordable!
Decorated in a very original way!
I have such a cake!
Bake nata ischo, improve the cream! (For me, cottage cheese is easier).

[Antonina]

Antonina, and more useful, tell me? and more affordable!
cottage cheese! cottage cheese!!!
Natusik, listen to screams public voice!

[eye]

eye,

HYrasho. Cottage cheese)))

uraurauraaaaaaaa !!!
wait, since

[Nata]

And you have a debate here ...
Nata, it is not grainy, but rather jelly-like, that is, it needs to be broken to become a paste. Unsalted, fat content -14%. For the price - at the level of good cottage cheese, especially if the price tag is "yellow". But I haven't used it in the cream yet. Why can't children? His composition is simple. And at one time I liked the cottage cheese for the cream "Blagoda", Peasant, I liked it - however, I hadn't bought it for a long time, it may have deteriorated. Here it is, just fat and creamy, homogeneous.

I'm standing in the market. Hochland creamy 220g 107 rub and House in the village 200g 93 rub. The benefits are almost zero. I'd rather take Hochland. For 2 servings of cream I take exactly 3 cans (660g). Total 321 rubles.

Once I took Almetta for a good stock. Its shelf life is long. Philadelphia hasn't been sold for a long time. I went to watch the cottage cheese.

I went to watch the cottage cheese.

Nat, in the market ??? and home? I only meant it: honest, from the pelvis, not from the pack

[Nata]

Nata, in "Pyaterochka" for 50 kopecks, I took it several times for a promotion. And so "Hochland" is better, of course
Oka, and honest milk for honest cottage cheese where to find if there is no cow? Eh ... because everything has to be fair

[lady inna]

lady inna,

I take cottage cheese from the milkmaid))). She has an honest cow. But the texture is a bit wet. If only you press it.

[lady inna]

lady inna, I know that Scarecrow, he takes homemade milk from the hostess, I do too, that's why I vote for cottage cheese, homemade.
At mine, it happens different in humidity, yes, you can weigh it on gauze without fanaticism, it will drain quickly, jog it even slightly.



or first mix with sour cream, and then weigh

[Nata]

The pastry chef of me is to hug and cry, of course, but even I have learned a thing or two and can delight loved ones with a real, natural, quite cute cake.

Some would have come to that degree of mastery!
Lovely cakes! And beautiful, and neat, and fancy in decoration-design-additives! Whisper and more! And it's also delicious! Stop licking your lips once!
Nata, thank you very much! After your MK, you can risk doing something like that.

or first mix with sour cream, and then weigh

No, I won't even mix it with sour cream. What for? It is greasy, but moist. Just remove excess moisture and that's it.But the experiment lasts a week. Almost all of my cottage cheese was eaten, and we take it on Fridays))).

What for? He is fat

to become even fatter, because the cream will be! Or will you add butter anyway? I thought: cottage cheese 18% + sour cream 35-40%, or maybe you really need cottage cheese and butter?

Yes. and I take it on Thursdays, I also stayed a bit, let's wait, a good dinner must be endured well!

[eye]

eye,

I gathered cottage cheese and butter. Just replace cream cheese with cottage cheese. And give the cottage cheese the approximate consistency of cream cheese. And the oil will be the "holder". That is, the main one, which will freeze.

Nat, I somehow forgot about oil)))
I am looking forward to the results of the experiments!
I'm not a miser, but I'm still annoyed by the endichef cream with cream ... or miser?

[eye]

eye,

Healthy economy is right and great)). It will not be much more expensive / cheaper for me, but still cheaper. And if it tastes just as great - why not?

Therefore, if you are going to take cream cheese - take Hochland in oval trays of 220 g (in the Globe 107 rubles per can), 321 rubles. for 660g (for one cake). My cottage cheese costs 300 rubles / kg, that is, about 200re for the same 660g. But after pressing, the whey will come off well (it is wet). And my savings will decrease)).

[Nat]

Nat, my cottage cheese is 180 for six months, I myself do not understand what the catch is, except for a large farm, in appearance / taste, etc., it seems unpretentious, from a basin .. layers of sour cream are layered

for the first time in my life I didn’t get a biscuit!
Lies in the form of a 21cm pancake pancake, no more than 4 cm in height, stinks of eggs and, like, ripens. Just what is there to ripen in an omelet
So I think, immediately throw it away or cut it in the morning and see if it can be adapted to something
But the dough was lush, like fluff And for the first time I measured out everything to a milligram, although I usually do everything by eye.
Today is clearly not my day
I, of course, will try this biscuit again, suddenly the stars will come together correctly, but so far it's only a pity for time and products
So if anyone is here, it's me

[Olga VB]

Olga VB,

I mixed the flour unsuccessfully. It is possible for reliability 0.5 hours. l. add baking powder.

It's not about the recipe. All biscuit recipes are the same. And this one has been tested dozens of times. Somewhere in technology I messed up.

No matter how many I have not looked, well, I don’t see that Hochland about which you all gossip, or I’m blind or they don’t take us to us, there is Almetta ...
Natasha, you opened my eyes straight to decorating such cakes !! In general, I associate this design with haute cuisine, very self-sufficient and harmonious! I have never tried to do drips, now I will definitely try! But here's what "decorators" are

I told the girls: go to the departments with the confectionery more carefully.)) There are a lot of small things. Including chocolate and caramel popcorn, Haribo gummies, etc. Gummies - large stands with weighed out, there such beauties, small things come across. I have a whole box with decorators, children are not allowed to enter there (otherwise my decorators will not be in half an hour))). But all the trimmings, surplus, fragments of decorators - they are rightfully))). Waste-free production)). Therefore, buy not for one cake, but in general. Put it into a container and put it away. You take it out - decorate it and put it away again. It is difficult to buy everything for one cake. And so you will always have at hand and the choice is large: one thing of this, one of this, etc. Sweets with colored sprinkles are almost always the remains of ganache.

it didn't even occur to me, I always walk past somehow, without attention to these marmalades ...
All the time, it was the decor that scared me terribly: lol: I didn't know where they got this, or, even worse, how is this done ?!
And are blackberries berries or also what kind of gummies?
However, I have a gap in the assortment of confectionery products, I need to take a closer look in stores now
With me, everything goes to that, my personal round day will fall out for repairs, the lack of a kitchen and generally homelessness in other people's corners, and this is just salvation ...
Natasha, how did you cut the cookies in half (you have such dark ones with white filling) in half, are they tiny ?? This is the only thing that I learned, and even then because the day before yesterday I used them as a crumb ...

[Aunt Besya]

Aunt Besya, blackberry - also chewing marmalade. And I learned everything from Nata. We buy occasionally for food. But how to protect it from my husband is a mystery to me. I have a sweet tooth, sweets disappear with cosmic speed.

[Aunt Besya]

Aunt Besya,

Blackberries are Haribo gummies in packs))). Oreo sawed off cookies with a saw-knife. It was sawing slowly and accurately. There is also children's iris, which is tiled and notched with squares, nougat and candy with colored inclusions of candied fruits, waffle sticks, colored marshmallows from Haribo, M&M dragee, fizzy, kumquats, etc. What, nafig, haute cuisine ???)))

Hochland is like this:

I mixed the flour unsuccessfully.

How successful is it?
Stirred evenly, there was not a single impurity, the eggs did not settle for a millimeter, there was dough almost to the top of the bowl. I spread it carefully, in the kitchen no one grunting during baking.
This is my mulion sponge cake, and the first time such a puncture. I myself am trying to understand why he is a donkey like this, and so far I have not found any reason.
Baked in MV. She never let me down. Maybe this particular recipe is not allowed in CF?
Next time I'll try in the oven

[Olga VB]

Olga VB,

In a biscuit, the main thing is to make a good dough. I thought that you laid siege to the beaten eggs with sugar. If you are sure that not, then it’s not you, dear!)) Moreover, this is your mullein biscuit - you know how the “correct” dough looks like. So you intervened everything correctly. There is only one option - the cartoon has screwed up something. Try it in the oven. And one more guess: you used to bake biscuits with or without baking powder in the cartoon? Did you add starch? If so, remove the starch: just 162g of flour.
It's just that the recipe is absolutely working. I give a tooth)).

Or just bake your own proven biscuit! He (a biscuit recipe, in the sense) is not important here! If you have a different amount, count it about 170g of flour, like mine, so that the rest of the proportions (cream, impregnation) do not fly.

With starch for the first time and heated for the first time, although I did it with boiling water. I usually don't put in baking powder.
The cartoon did not fail before.
The recipe is inexpensive, I'll try it again. If this is a GOST classic, then it is clearly not the recipe, but me.
If the current pancake is lumpy for something, I'll put it under the mousse.
And then I will try to do everything right again.
That is, I owe you a favor.

If this is a GOST classic ..

The most that neither is.
Here is the 1955 Food Service Recipe Collection. Basic biscuit recipe. I have recalculated everything with a coefficient of 0.043 (that is, you multiply everything by this coefficient and that's it). The same recipe went into the next collection of the 60s.


I have been using this recipe for too long.

Say heated straight puffiness turns out, not dough. I like.

Here is a photo of a sponge cake, where eggs with sugar are beaten by heating. The difference in volumes before and after can be seen from the photo:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=433626.0

And I learned everything from Nata.

And I'm wondering: what kind of sweets with all kinds of animals on a cake with a palm tree? I still can't calm down: from time to time I look in and look at it - it's so exciting, it turns out

Say heated straight pomp turns out

Yes, the eggs were beaten very magnificently, I was rubbing my hands, and then such a bummer
Thanks for the tablets from the books, I'll keep it for myself