Cake "Royal"

[Cakes:]

Cake "Royal"

Category: Bakery products

Ingredients
Cakes:
Wheat flour	1 tbsp.
Sugar	1/3 Art.
Butter	100 g
Yolks	2 pcs.
Soda - extinguish with vinegar	0.5 tsp
Protein-nut layer:
Protein	2 pcs.
Sugar	2/3 st.
Nuts	0.5 - 1 tbsp.
Cream:
Condensed milk	0.5 cans
Butter	150 g
--------------------------------------------	---------------
Glass =	250 ml

Cooking method

• If you like a lot of cream and is sweeter, then for the cream you need a can of condensed milk and 200 grams of butter (in the photo there is a cake with cream in this proportion).
• In principle, I have already tried to make this cake with many types of butter cream - delicious with any. Therefore, you can also try with another cream.
• Preparation:
• Cakes:
• Grind the yolks with sugar, add melted butter, slaked soda and flour. Knead the dough and refrigerate for 30 minutes. You get 4 cakes.
• Protein-nut layer:
• Beat whites with sugar, as for meringues. Cut the nuts (I cut them coarsely).
• On a frying pan with a diameter of 23 cm, spread the dough with your hands, sprinkle with nuts (and press into the dough), and grease with protein cream.
• Bake each cake on medium heat (about 180 gadus, you look in your oven) for 12-15 minutes, until the meringue is golden brown.
• I also tried to bake on paper, but for some reason I like it more in a frying pan.
• So we bake all 4 cakes. I baked for acceleration in 2 pans. One is in the oven, and the other is being prepared for baking.
• Cream:
• Beat butter with condensed milk.
• Assembly:
• Coat the finished cooled cakes with butter cream.
• The cake must be infused... Do not soak, but infuse. If I bake a cake in the evening, then in the morning we already eat it. But the cake tastes best from the third or fourth day.
• For the sake of justice, I'll write the recipe in the form in which I got it:
• Grind 3 yolks with
• 1 tbsp. Sahara
• 200 gr. margarine
• 1 tsp soda
• vinegar
• 2 tbsp. flour
• Divide the dough into several layers and refrigerate for 30 minutes. Press nuts into each cake. When suitable in the oven, then grease with protein) 3 proteins and a glass of sugar).
• Cream: condensed milk with butter.

Note

This cake is my new love! And for my family - it fully lived up to its name. Just a gourmet
I bake and bake it. And sooo I advise you!

My friend gave the recipe. Rather, she gave me her culinary notebook - to look through while I wait for her. And in this notebook, on the very first page, this recipe flaunted, but described, somehow vaguely. Type: Cream of condensed milk with butter (and other points known only to the owner of the notebook).

When trying to clarify these very moments, the owner of the recipe showed me on her fingers the diameter of the pan in which she bakes this cake, and said that it turns out, in fact, two cakes. Well, or one, but very large, but then the shape should be of a different diameter. How many cakes should be, I also did not understand, but it was said - "A lot of cakes are obtained." And I realized that it is better to find out all this on my own experience.

In short, I ran home and quickly baked half of the recipe. Now I bake like that. I even find it difficult to tell you who liked this cake the most in my family - everyone really liked it!

Bon Appetit !

I am entirely "FOR" I have a similar version, it is one of the most, most favorite cakes !!! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18415.0

I decided to add that I make condensed milk myself.

I take 2 glasses of milk for 1 glass of sugar. I cook all this in a frying pan with a thick bottom for about an hour. I stir for the whole time 3-4 times. It boils pretty strongly.
Does not burn and does not stick.

Toward the end of cooking, you should look at the nada, otherwise it thickens before your eyes, and there will already be boiled condensed milk. I turn it off when it looks a little thinner than the usual condensed milk. When it cools down, it will still thicken.

It turns out the usual jar of condensed milk.

It happens that if this frying pan is busy, then I cook in a ladle on a divider. But then you have to look at the end so that you don't run away. And then at first it boils and does not climb out, and at the end, when it already thickens, then it rises with a hat.

[Qween]

Qween, seduced by the recipe and in the photo is a very appetizing cake! Can you clarify the protein cream immediately should be spread on the dough (raw), or first bring the dough cake to half-readiness, and then the protein on top?

[kava]

kava, I encouraged this and that - the result is no different. Therefore, I smear the protein immediately on the raw dough.

Tell me, the cake does not look like the Swan Lake cake there is also butter cream and meringue with nuts

[marinal]

marinal, nope, not like. This cake does not look like any cake to me.

Its taste is unusual, and the shortbread dough is felt also by meringue. The dough is very delicate, crumbly, brittle. And at the same time, the cake is completely not dry, otherwise we do not like dry.

And I also wanted to clarify - proteins should dry out right? That is, the meringue should turn out on the biscuits?

Yes, the proteins have to dry out.

My hands have not reached the cake yet, but I was forced to make condensed milk! Thank you so much for the recipe - it's very easy to make and the condensed milk is just super !!!!

[Qween]

Qween, I probably screwed something up. The dough turned out to be small, so I literally smeared it with a thin layer in its shape (22 cm). The whites whipped into a standing foam, mixed in the sugar, laid it on top, and the protein cake first grew in the oven, and then it was blown away and even after browning it remained stringy, and not unhealthy. Where did I go wrong? And then you so want to be as beautiful as yours

[koziv]

koziv, to your health! I am glad that you liked the condensed milk according to my recipe.

kava, darling, I was just upset that you didn't succeed. It seems to me that this is the simplest of the cakes that I bake. And as if she described everything without hiding.

So it means:
My dough also turns out a little, and so I wrote in the recipe:

Spread the dough in a 23 cm frying pan with your hands

The dough layer is almost transparent, very thin. And the whole cake, along with the protein, is first inflated in the oven, and then deflated, and becomes thin. And the fact that the protein remained viscous ... How much did you bake? And immediately, before baking, smeared the cake?

And one more thing: when you smeared the cake with cream, did you press it hard with a spoon? I don't even press the cakes together. And I smear easily and without pressing. The finished cake then, when infused, all glues and smoothes itself. And those thin cakes somehow swell. And you saw, in my photo the protein layer is not pronounced, but it tastes very palpable.

So I got to the cake! A few questions. Is your dough soft? And then I had a very viscous dough with 1 glass of flour and I added somewhere else 1/2 cup, the dough was not enough, I rocked 4 thin biscuits. But with squirrels, they turned out to be quite high and the cake ended up being quite large. Crumbles a little, but very tasty !!!! A special THANKS from your husband, as he is a big sweet tooth, and this cake is just to his taste !!!!

[koziv]

koziv, I am very glad ! To your health!
The dough turns out to be unusually small, and immediately it is very viscous (I stir it with a spoon). But when it stands in the refrigerator, it becomes strong - you can roll it out. I rolled it out once, but decided it was easier to smear it with my hands.

And the cake crumbles a little from the fact that you added flour.

If you want to bake a full portion, then I highly recommend you bake not one cake, but bake 2 smaller ones. Or stretch the dough over a larger mold diameter.

And be sure to leave a piece - see how this cake becomes in a couple of days.

[Qween]

Qween, with the dough it is clear - I also had thin biscuits, then they rose and increased. As a result, the height turned out to be normal. Standing squirrels were already with sugar (the spoon was standing).



I spread it neatly on the surface (I did not apply it strongly). At the beginning of baking, the squirrels rose and then deflated as well. Baked for 15 minutes at 180 *. And the squirrels as pulled out were browned, but soft at all.



I see 2 options: bake the cakes separately, and dry the proteins separately at lower temperatures, or put them all at once, but bake at a lower temperature. But, it tasted very tasty - the sweet tooth husband is very pleased!

[kava]

kava, try, all the same, the oven at a lower temperature and longer, the main thing is not to burn.
But, in the photo is a very beautiful cake! And I am glad that it turned out deliciously, and my husband liked it :)!

[Qween]

Good day.Qween , carry hugethanks: flowers: Everything turned out very tasty. But here's the phrase "And be sure to leave a piece - look how this cake becomes in a couple of days." I am amused a little. I have three men in my house. A husband, a grown-up son and an even older brother. So this is what I'm getting at: the cake was baked on Saturday. With difficulty I got them out of the refrigerator until Sunday. So, by Sunday evening, they were bewilderedly asking where the cake had gone. They didn't even eat it. Therefore, the option to try in a couple of days does not work for me.

Thank you very much for the interesting recipe.
I am reporting:
- baked three cakes, rolled them out between the layers of baking paper, got thin cakes, sprinkled with nuts and lightly walked over them with a rocking chair, smeared with whipped proteins, baked perfectly, the top was ruddy.
- whipped condensed milk with butter with a blender, missed.
To distract my husband's attention I had to bake "Curd Napoleon" (many thanks to Stеrn I bake this cake very often).
We will cut and taste tomorrow.

I was going to bake your cake, I made the dough and the proteins in the food processor are already ready, well, I think, let's get started, I distributed the dough for the first cake, I just wanted to grease with proteins, a call, my neighbor's daughter started giving birth, asks to go to work urgently. I'm standing on the cake looking, what to do, what to do ??? As a result, I laid out almost all the dough in the cake dish, shook out the squirrels from above, and distributed the rest of the dough from above, I did all this in a matter of minutes, put it in the oven, told the child to turn it off after 35 minutes.
I ran to work, we were giving birth from 17 to 23.22 all this time, the thoughts "that there with my cake did not leave me." A girl was born 3600, and so, my mother said what Nadia would name, well, I think once Nadezhda, it means that I still have hope that the cake has not disappeared, at 24 hours I made a cream and greased the cake, it turned out very tasty, thanks a lot ...

Here is the option "Royal Hope" do not judge strictly.

I decided to add that I make condensed milk myself.

Brought my thanks !!!!! ALL! Now I do not depend on this "incomprehensible" purchased condensed milk !!!!
I decided to boil one portion longer. It turned out sooo boiled condensed milk. But I diluted it with hot milk and such a cream turned out with butter !!!!

I baked such a cake - I found the recipe in the internet, for some reason it was called "Kievsky"; of course, "Kievsky" did not spend the night here!
There was no desire to repeat .......

[Qween]

Qween I brought my thanks for the cake
Delight. Made according to your friend's recipe (enlarged)
Four cakes came out in a square shape, about 28 * 28 in size
Everyone liked it very much, amazingly tasty.
I will bake some more, but next time I will try to put less sugar.

[kava]

kava, the cake turned out to be beautiful, even though the protein did not dry out. I wish you even better next cake and whatever you want. Bon Appetit !

OKCAHKA-71, melanie, agata116, artisan , taty100 , girls, I'm glad you liked it! To your health !!!

Tell me, should the cake be infused in the refrigerator or outside?

[Miracle777]

Miracle777, I first leave all the cakes on the table (at least 3-5 hours), and then put them in the refrigerator.

Following your recommendations, I will try to bake this cake again in the coming days.
For the first time, somehow not very much, but baked according to a similar recipe from the Internet.

[Miracle777]

Miracle777, I first leave all the cakes on the table (at least 3-5 hours), and then put them in the refrigerator.

Thanks, I will definitely try this weekend!

Yesterday I baked it. Oh well, yummy, ooooooo. I got 3 cakes, becausethe shape is larger and therefore the cake is low and not very photogenic, I was ashamed to carry here
I got generous with the cream for a half-liter can of boiled condensed milk and only 150g of butter - the result, very sweet! Next time (there will definitely be more!) I will increase the oil, and decrease the condensed milk

Qween, thank you for the recipe, my husband really liked it, but I can't stop like that, I'm running around on a tiny addition to eat

I never cease to be amazed !!!!!!! I have such a cake called "Hawalitz"!

I’m ashamed to admit, but my condensed milk didn’t work out ...: red: It was cooked for 40 minutes, it began to thicken strongly and I turned it off. But I got it kind of lumpy, heterogeneous, like, like honey when sugared. I didn't interfere 3-4 times, but probably 34. It tasted like nothing. And it came out only 200 grams. Maybe you should have closed the lid?

I’m ashamed to admit, but my condensed milk didn’t work out ...: red: It was cooked for 40 minutes, it began to thicken strongly and I turned it off. But I got it kind of lumpy, heterogeneous, like, like honey when sugared. I didn't interfere 3-4 times, but probably 34. It tasted like nothing. And it turned out only 200 grams. Maybe you should have closed the lid?

There is nothing to be ashamed of.I didn’t come out with condensed milk either, here is a Temka where you can discuss it https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=9668.0

Cool cake! Preparing is simple and always successful. True, I bake it according to a recipe from an old book on home economics from the 50s and there it is called "Dnepr"

Qween, if possible, will I ask a question about condensed milk here? I made it exactly according to your recipe indicated above: for 1 glass of sakara, 2 glasses of milk. Homemade milk, fresh, after an hour there was not even a hint of thickening, so I cooked it for 3 hours, it turned out delicious, but much less often from the store.

[Caramel]

Caramel, it’s strange that it took so long ... I repeatedly cooked condensed milk with homemade milk, and everything worked out great. But, I always cook on a fairly high heat. And closer to the moment of readiness I screw on the gas, otherwise it bubbles and thickens before our eyes. It was a couple of times that I missed the readiness and the condensed milk turned out thick, then I plopped some water and boiled it to the desired consistency. In short, I don't bother too much.

Oh, and I brought it to a boil, and then cooked it on very low heat. Maybe this is the mistake? Thanks, Qween. I will try again.

[Caramel]

Caramel , you are welcome .
I think this is the mistake. Be sure to then tell us how the second attempt went. I wish you success!

[Qween]

QweenThanks a lot for the cake recipe! On your advice, I baked it in advance, he insisted and went to visit the child on the DR. All the guests liked the cake very much. The cake was made in 1.5 portions, baked in the form of dia. 26 cm, the height of the cake turned out to be 5.5 cm (I baked 4 cakes, though one cake without meringues, since the top of the cake was decorated with mastic). The photo of the cut remained with the birthday girl, as soon as I get it, I'll add it here. And the cake itself looked like this


And here is the cutter sent

Qween, yesterday there was an attempt # 2 to defeat your condensed milk She cooked for about an hour on a fairly high heat, though she did not leave, the condensed milk constantly strove to escape. Small lumps confuse me.

I baked this cake on March 7. WONDERFUL!
I didn't bother with anything, but did exactly as the author wrote. Condensed milk - purchased. Everything is fine! Everyone liked it. I will bake it often.

[Vitalinka]

Vitalinka, Gingerbread, good health, girls!

Caramel, sorry, I didn't see the post about condensed milk at all. If in lumps, then they have been digested unambiguously, but in the finished cream these lumps will dissolve and will not be felt at all.

[Qween]

Qween
Thanks so much for the delicious recipe. Everything is done in a straight line and without problems. I tried trimming .. TASTY !!!!

Qween, thank you very much for the cake. Delicious and lightweight.
Today is my husband's birthday and I baked the already tried and liked Royal cake. Well, she realized her old desire to decorate something with mastic.



Let it work out awkwardly somewhere, but the inside is delicious.



I, of course, made my life easier with a shell around the form to make it easier to align the sides. I made the shell, as in the Rive Gauche cake.
And she leveled it with butter cream.

Yesterday afternoon I saw the recipe and just fell in love: everything is how I love meringues, and butter cream, and sand cakes. in the evening, though my head was very sick, I could not resist and baked this miracle. the only thing instead of the usual condensed milk added condensed milk with cocoa. could not stand it after an hour I tried it - tasty, slightly chocolate, but it seemed to me very sweet. and today we just tasted it with a friend. our verdict is drop dead tasty and not so sweet (where did the extra sugar go ...). Against the background of this cake, a friend developed a classification of cakes - like tasty, very tasty and off-the-shelf tasty. THANK YOU VERY MUCH FOR SUCH A WONDERFUL CAKE !!!!

[tsvika]

tsvika, Gingerbread , kobrinchanka, good health, girls!

kobrinchanka, yes, when the cake is infused and soaked, the excessive sweetness goes away, and the taste is very harmonious. The more the cake costs, the tastier it is.

Thanks for the cake. Very tasty.

[Qween]

Qween, baked your cake, came to say thank you very much for the recipe! I also cooked condensed milk according to your recipe, it turned out great! If you have the willpower to keep the cake in the refrigerator for a couple of days, then this is just a fairy tale! A fresh cake and a seasoned cake are two different things, tasty in any case, but in the present, the extra sweetness really leaves and it turns out so tasty that I would eat and eat

Did it yesterday for the fifth time. My family likes him the most. This time I did it with the expectation of Saturday ... I don't know, right or wrong. Here they write that it should just be brewed, but it's too scary - all the same 4 days? I also made it in advance because there will be no time by the weekend - and so I did it yesterday - with feeling, with sense, with arrangement .. and with love! Thanks for the recipe!

[Moskvichk @]

Moskvichk @, nastiu, to your health!

Moskvichk @, do not worry! The cake will last great. Butter cream, cakes are dry and the cake is stored in the refrigerator.

Don't worry, it will last longer and become delicious!

Yes. thanks girls. I just started my husband, you that everything will go bad! and I still have a lot of things to bake - I plan and Ladies fingers - but it's on Friday and custard with cream. And I also need to make profiteroles in order to fill them creamy. cheese with salmon ... I have a double holiday on Saturday - I will celebrate my DR - and my daughter's engagement. New relatives will arrive. So I don't want to lose my face. Today I will tinker with choux pastry.

ABOUT! Well, you have a serious meeting planned there! Don't ... face dirt, we can't! Don't shame our HP! We believe in you!
Can you stick with the recipe for ladies' fingers? This is the same Savoyardi, if I'm not mistaken? or not?