Cake "Classic" (biscuit and cream)

Kaput ... from what is listed, we only saw cookies

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

And just imagine, what is happening with the children: one eye starts twitching, and the other starts to mow when they see the cake: incredible wealth of all sorts of goodies))).

Kaput ... from what is listed, we only saw cookies

Girls, you just didn't look closely, there are no rarities))). Look here. Almost every even small market has Choco Boy mushrooms


And this is from the same series of cookies with animal drawings.




Marshmelow from Haribo:





Blackberries / raspberries from Haribo. At the box office there are mainly:


In fact, whenever I see something interesting, I grab it and put it in a box. Then, when the cake needs to be decorated, I just climb into the box, lay out everything and put aside for decoration what suits me in the selected color range.

[Nata]

Nata, exactly - wealth! I didn’t pay attention to "Safari" - there was no reason, but now there is Already my imagination has gone ... ... But here, I understand, the main thing is not to overdo it and use good candies for decoration. And then it happened, just something: you rub a random chocolate bar on the cake - and then it gets on your nerves with its "random" taste

[lady inna]

lady inna,

Yes, I don’t take garbage of dubious origin. Good producers, good sweets. Well, to arrange harmoniously.
Here, however, I did not expect, girls, that someone would be interested in these cakes. We have so many things on the forum. And highly artistic, and simpler ... I thought that mostly people would pass by. Just asked to post good virtual and real friends)). I will be very glad if you can help someone. Because I really worked this cake in practice many times.

Who does not know how - do not be afraid of anything. There is no second without the first cake))). I thought that such a cake is something outrageously impossible for me. And this is not difficult. I am telling you this - a man who knows how to pies, muffins, lasagna, cheesecakes and you, but at the same time could not master the elementary biscuit. Well, it didn't work out for me, even if you crack it! Nothing. Mowed-mowed, then I caught the right one and understood how it should be. Only practice will help you. Fortunately, non-perishable products are needed for a biscuit. And then in this cake there is already nowhere to mow))). Mix everything for the cream - you will screw up figs: you don't need to bake, you don't need to cook)). Do the impregnation? Can you boil water? Everything, you have mastered the impregnation))). Collect crooked? It can be done without problems. But this will not affect the TASTE. Purely aesthetics will suffer. And it will improve every time. Ornaments are generally optional. Sprinkled with nuts or almonds along the edge or laid out with marshmallows, which are in every market - that's it, well done, the cake is ready))).

[Scarecrow]

Scarecrow, Nata, advise how to prepare physalis for decoration?

[Nata]

Nata, baked a biscuit, embarrassed by the height, diameter 24 cm. The height is only 3 cm. While he is resting. Beaten eggs with heating in profikuk. Then flour began to interfere slowly. Probably downed eggs?

[Maryka]

Maryka,

No fresh physalis - it's just a delicious berry. Fresh berry. Open the dried petals and stick them in as they are.

Ava11,

A small form is needed here. 22cm - that's it. Every cm counts. If it rises visually during baking (that is, the level is now higher than the level that was during pouring) - everything is fine, just the shape is too big. Do not cut into 3 cakes. 3 cm is only for 2 cakes. There will be 1 layer of cream.

There is no second without the first cake))).

dear queen mother, I continue to parse you into quotes

[Nata]

Nata, thanks for the hint, there is one on the farm! Well my 24 cm eye pleases me well, let's try, but here's how! The little one turns out to be better, I will try.

[eye]

eye,

Today we drove with Yura from Kaluga, la-la-poplar - I’m an intractable person. And then I gave out such a genius-philosophical-humorous phrase that I myself was delighted. I say: Finally! I'm genius!! And what do you think? Right. I forgot her until we got home ... I'm not just a genius. I'm a sclerotic genius!

I'm a sclerotic genius!

this is what gave us a new brilliant diagnosis!

write down pearls, do not deprive us of pleasure!
p. p.: and what did you carry to Kaluga? to the cosmonautics museum?

[eye]

eye,

All mine on both sides come from the Kozelsky district of the Kaluga region (Optina Pustyn). We have an apartment there.

oh how! straight without comment ...

I'm not a miser, but, nevertheless, endichef cream with cremchiz annoys me.

Sorry to get in, but I'm not at all screwed, but with our prices for cream cheese, the price for cakes with this cream turns out to be not at all humane. Therefore, Endishef's cream for red velvet was made from

Curd "Tender" (without cooking) (Lana)

no different from almette, and the cream turned out to be excellent

[Tatyana]

Tatyana, nichёse "fit"! help out!
thank you for sharing your valuable experience!

[Tanyusha]

Tanyusha, to your health!

[Nata]

Nata, all the same I got a biscuit! Hurrah! Thanks for the hint, I made it in the form of 20 cm.

Honestly, an unusual size seems tiny, after the 24 cm shape! While resting!

[Ava11]

Ava11,

A great. This one will be good for 3 cakes)).

How does it feel to warm up before whipping?

[Natochka]

Natochka, thanks, yes I am glad that it turned out to be high. This one, yes, you can cut into 3 cakes. I made a heated biscuit earlier according to a recipe from our website, baked in the form of d 24 cm, everything was fine, it rose to 6-7 cm. And here you can see a little egg overheated in my PC-MKM 1074 proficiency. it heats up a lot, for the first time I set the temperature to 30 grams for 2 minutes with slow whipping and then whipped for 15 minutes at maximum speed (5) with a butterfly. The second time I warmed it up for 1 min 30 sec and then beat it. And the bowl was very warm. I do not have a planetary dough mixer. I can’t decide everything. So I adapt to do what I have. Today I will collect already and warmed the oil. And I ground the powder. Everything in the process.

[Ava11]

Ava11,

The troublemaker))).

I first warm up and then whisk.

[Natochka]

Natochka I did it! Take it. Of course, I was in a hurry, I had to let him brew well, but my son and I came from training, and here the cake is so enticing, we could not resist and cut it. The son said it was very tasty, although he does not really like cakes, but I have a sweet tooth, it was very tasty for me. You know, Nata reminded me of the taste of a good Soviet cake. It was not in vain that I altered the biscuit, mine turned out like from a pastry shop, we were taken on a tour to the confectionery shop during school years and my aunt worked there, that's the biscuit exactly like that, thank you dear!


I don't really know how to decorate, I have to drink some tea, the main thing is that it's delicious!

[Ava11]

Ava11,

Clever girl !! Just clever !! How can I not decorate this ?? Decorated, charming, you can see for yourself. Oh, how happy I am for you. She herself came up with a grooved cream to arrange, with slices of some pastry chef she laid it under the roses - gorgeous, right - don't restrain yourself, come up with it! My first one was about the same. And then it will be more agile and even better.

[Nata]

Nata, Thank you!

[Ava11]

Ava11,

And when you baked according to another recipe in the form of 24 cm, was the volume of the dough initially no more? There is a little dough here, it will spread in a large form.

What impregnation did you do, what did you add to the cream? Basic option?
Of course, it resembles a Soviet cake, because this is a classic Soviet biscuit recipe (hence the name)).Only a certain "glamor" gives the cake the characteristic taste of cream (not margarine-creamy, as was usually the case in Soviet cakes) and additives to the cream. And the texture of the cream is not the same.

[Ava11]

Ava11, Bravo! credit cake.
I also keep looking at this recipe. and already bought the cheese.

[orange]

orange, Svetlana, thank you, the cake is delicious, in the morning such a good kusmanchik with tea went for a sweet soul! I made this cake for 2 days, the biscuit must be allowed to ripen. Yes, I have nowhere to rush, I did it for myself. And my layer is probably too small, I did it in terms of 450 grams of cheese, there was no more, so it was enough to coat the sides. Do Svetochka, you will not regret it, success to you !!!



Nata, I baked a large biscuit in the form of 24 cm (it is my duty) according to the recipe "Classic biscuit with heating" from our site, author Alokaziya. There, the shape is covered with foil, the proportions are very similar, but maybe my flour was not very suitable for the cake. Maybe it was not my day, a lot of things affect. I noticed that flour for bread is good, it is not always good for cakes.
The impregnation was made according to your recipe with 100 ml of water + 100 g of sugar + 50 g of rum. I even have a couple of spoons left, I was afraid that it would be very wet, but in vain next time I will know that I should not be afraid to water. The cream is greasy and does not give off moisture, so you can safely water it with impregnation.
I counted the cream for 450 grams of cheese, I had 250 grams of mascarpone + 200 grams of Philadelphia + 152 grams of butter + 132 grams of powdered sugar + vanilla flavor. It tasted interesting.
Natasha wanted to ask you did it with strawberries, I had a small cup of jam, literally 100 grams of strawberries, I cooked it in the microwave with sugar and poured my piece of cake, so delicious! Do you think you can not mix directly into the cream and spread the berries?

cottage cheese! cottage cheese!!!

and I take on Thursdays

Thursday. it was getting dark ...
Natusik, you will not believe, I spanked!
Yes, not one, but with a cream, but not with a simple one, but with cottage cheese 340 g (fatty, homemade in layers from the basin, weighed out from the serum) + 115 oil + 100 g (added) powder.
the cream looks good. fsё. the taste is not cream. sweet curd mass, but not cream, as for me.
I didn't fill the cake, eclairs, but what, there are custard rings with cottage cheese? in-in, they are the most. the most curd.

Exactly, Tanyush! You got exactly the cottage cheese cream for the cakes, delicious, homemade !!! Cool)
I think that it is difficult to replace cream cheese with cottage cheese, you get a completely different coat, but tasteful

[Ava11]

Ava11,

Better on top of the berries then as decoration. Otherwise, they will interfere with sandwiching the cakes with cream. In the presence of rather large inclusions, it is problematic to smear the cream evenly and well.

On impregnation - yes, I wrote that the ratio of ingredients is well checked. All impregnation goes. It turns out neither wet nor dry.

eye,

This is what I suspected. This is me about the curd mass. With cream cheese, of course, it tastes very elegant ...

With cream cheese, of course, it tastes very elegant ...

Well, I don’t translate any more products, I somehow tried to add cream cheese, but already in the finished cream, condensed milk, the amount by eye / taste, it turned out well interesting. here used less cottage cheese, it would be better

Well then, here's another option for you at a decent price. Delicious, non-acidic.

In METRO it is always (59-99 now), in some chain stores you can also look. I took a 500 g can, just white, without any picture.
In general, cottage cheese will be cottage cheese in the cream, it is sour milk, and cream cheeses without sourness at all.

[Nata]

Nata, Thank you! I will decorate!

[Inna]

Inna,

cottage cheese and will be in cream cottage cheese

and there is

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Oh, wow, thanks. It's nice to be a winner in something * adjusted the medal on the chest *))).

Congratulations!!!

[Nata]

Nata, with a medal !!!

[Scarecrow]

Scarecrow, Natul with a well-deserved medal!

[Scarecrow]

Scarecrow,
Natus, congratulations on your victory !!!!
This is how I will return, so immediately on the first weekend I will cook your cake, maybe the biscuit will be won - it comes out every other time

[Natul]

Natul, with a medal!

[Scarecrow]

Scarecrow, Nata with a medal! Inspiration!

Thank you, girls, I'll be proud now, I'll be proud)).

[Scarecrow]

Scarecrow, Natus with a well-deserved Victory and Myadalka !!!!

Natasha, congratulations! URAAAAAA!

Natusik! CONGRATULATIONS!!!
But they barely persuaded to issue a recipe

Thank you, girls, I'll be proud now, I'll be proud)).

Be proud, proud, there is something. Congratulations! Even when I first read the title "classic" in the feed, I immediately decided that this was your recipe.

Deservedly!! Respect !! Congratulations!!

[Natasha]

Natasha, take credit! Celebrated the end of the school year with our first grader:

More than one cake has not enjoyed such success with me both with children and adults! This is what the classic means in a modern interpretation. This is a very, very, very delicious cake! Lucky with homemade eggs, so inside the view, albeit non-classical, but not boring:

Added a layer of strawberry coolie (thanks Svetlana fomca). Baking in a 26cm mold, increased all components by 40%, including impregnation. Not without liberties: firstly, I insured myself with a baking powder (I was afraid not to mix in flour, as expected, I won't develop a skill); secondly, the cream was made on ricotta Bonfesto (500g) plus a pack of butter, plus a can of condensed milk. The cream exfoliated quite a bit after the introduction of the cheese, but not scary. Perhaps it was not enough for the sides and top, but I generously spat the glaze there. The third liberty - in the glaze, I halved the share of butter with milk, it turned out, as it were, a glaze on heavy cream.
Made conclusions: 1. The cake is very easy, but takes time. Start cooking two days before the X hour. My biscuit was not enough for the minimum set 8 hours for ripening (the norm is more than the set, the humidity is increased due to rain) - it crumbled. 2. Do not neglect the recommendation to cool the cake well in the refrigerator before pouring the icing - this is a guarantee of beautifully solidifying drips.
We'll have to bake now at the end of the school year as our senior pupil. And in general, you will always have to bake it, no options :-) I'll try without baking powder, well, I need to work on the design style. Somehow it is necessary to throw all this sweet "jewelry" wisely, so as not to shift

[lady inna]

lady inna,

Nuuuuu, I have no words, gorgeous! Simply gorgeous! I had no doubt about the taste - it is really wonderful! What did you add to the impregnation? Of course, the first time there will always be flaws, because the first time is a pioneer)). Until you adapt to your hands, your tastes, your instruments ... And then you just perfectly skipped this stage without any serious blunders. The cake looks great. I think the rest did not pay attention at all to your nitpicking about their miracle))).

And I do not shift sweet jewelry. Just a little knife to the sides in the place where I will cut and that's it)). But how do children react to all this little things, right?)))

[Nata]

Nata, Thanks for the kind words! The first words of the children when they saw the cake, or rather all these simple decorators, were: "Maam, have you got something from of this left? "))) Kind mother answered: do not even try to search)))
And I still poured 50g of brandy into the impregnation, there are 14 good pieces of cake, that is, there is not even 4ml of alcohol in a piece. It's not so interesting without cognac, so I even ate and remembered the taste of Soviet cakes. Was there really cognac there, and no one took it all home)))? Or is it a flavoring agent?