Cake "Kievsky"

[For one cake:]

Cake "Kievsky"

Category: Bakery products

Ingredients
For one cake:
Wheat flour	23 g
Sugar	25 g +93 g
Protein	100 g
Vanilla sugar	0.5 pack
Nuts	75 g
Cream:
Sugar	200 g
Egg	1 PC.
Milk	150 ml
Oil	250 g
Cocoa	10 g
Vanilla sugar	1 pack.
Cognac	1 tbsp. l.

Cooking method

• For a cake, for a serving of cream, you need to bake two cakes. But since I did not get two forms of 25 cm in the oven, I beat and baked separately one by one.
• Ferment 200 g of proteins, leaving them in a warm place for 12-24 hours. As a result, some bubbles will appear on the surface. It turned out this is very important !!!! Otherwise, you get a simple meringue.
• The next day:
• Mix 45 g flour, 150 g toasted and chopped nuts (cashews or hazelnuts) and 185 g sugar. (I had peanuts. I must say that my mother hates it, nowhere and never. But when she savored my cake, she didn't even purr !!! And she was very surprised that there were peanuts. For one cake she chopped the nuts in a blender , and in the other I cut it with a knife. I liked the cake with larger pieces.)
• Whisk the whites into a fluffy foam as usual, add 50 g of sugar and 1 bag of vanilla sugar, beat well again.
• Add a mixture of nuts, flour and sugar to the proteins, mix gently.
• Divide the mixture into a paper lined mold. I had a 25 cm shape. I baked three cakes of the same, because I knew that one cake would inevitably be eaten earlier. I sprinkled the sides with crumbs from him. But the author of the recipe advises like this:
• I used two forms - 23 and 20 cm. Then you will have to cut the larger cake, and the resulting crumb will go to sprinkle the cake. You can also use tins 23 and 25 cm, the cake will be slightly lower. Average cake height 2 cm.
• Bake at 150 C for 2 hours.
• Leave the finished cakes for 12-24 hours to harden the structure. (This time I baked one cake a day, so the first cake was ready for 4 days.) And only then separate the paper. (I peeled the paper off the hot cake, because then, my paper simply does not peel off!) Ready-made cake layers are beige, dry, not sticky!
• Charlotte cream:
• Remove the oil from the refrigerator (250 g).
• Make a syrup.
• Whisk lightly 150 ml milk with 1 egg in a saucepan. Not into foam, but until completely mixed.
• Add sugar, put on fire and bring to a boil. Cook for 4-5 minutes, bubbles will begin to appear on the syrup and it will become stringy. Important! At this concentration of sugar, the eggs DO NOT CURL when heated, so cook calmly. The finished syrup is similar in taste and consistency to condensed milk.
• Pour the syrup into a bowl, cool, cover with plastic wrap.
• Whisk the butter into a light mixture with a packet of vanilla sugar. Add a tablespoon of syrup, whisking each time.
• Separate 200 g of cream, mix with two heaped teaspoons of cocoa powder. My observations show that it is better not just to pour cocoa into the cream, but first dilute with alcohol, brandy. Then the color is darker and the cream is more elastic.
• Beat with a mixer.
• Add Art. To the white cream. a spoonful of brandy and whisk. (I added alcohol, 4 tbsp. l. to the whole cream, before separation.)
• Assembly:
• Place one cake (larger) on a sheet of waxed paper. Spread with two-thirds of the remaining white cream and cover with another crust. Trim the bottom crust to keep the cake flat.
• Collect and grind the crumb.
• Spread the sides of the cake with chocolate cream.
• Spread the remaining cream over the top of the cake.
• I added another 2 tsp of cocoa to the remaining chocolate cream (but this is my version, I like it so much!) Decorate the cake with brown and white cream as desired. Sprinkle the sides with crumbs.
• The recipe also includes fruits in syrup or candied fruits.
• After decorating, the cake must be cooled for at least a couple of hours. (I had it in the refrigerator for 12 hours. The cakes do not get wet !!!)

The dish is designed for

cake diameter 25 cm weight 940 g height 5 cm

Note

I had a double holiday yesterday. Finally, the holidays began (probably I was waiting for them more than my son) and the cake prepared for this occasion was a success. But it was not just a success !!! The first time (and there were many times !!! and very successful, as I thought before), the first time I got a KIEVAN CAKE. It may not be perfect, of course, but of all the tried and tested recipes, this is the best. I found it right here 🔗 To the author, Chadeika, my biggest thanks !!!!
I had very little time to decorate ... and besides, it turned out that I completely forgot, with a fright, what kind of chestnut leaves they are ... but this did not affect the taste. I set myself the goal of collecting small chestnut leaves and making a stencil, because now this cake will be the most important and desirable for us !!!

Now I only regret that there was not enough cake (about 1 kg). It is not worth making a cake with a large number of cakes. Since the cakes are dry, it will not be convenient to eat. I decided for myself that if you make this cake, then two at once ... or maybe three

Delicious! (i.e. bon appetit!)

Girls being tested. checked:
the cake baked in a mold with a diameter of 20 cm turns out to be 2.5 cm thick.
After baking, there were drops of syrup inside, on paper too. BUT!!!!
After a week of soaking (tore off the paper and just left the cake lying on it in the kitchen), there are no traces of stickiness !!! Everything is dry-crunchy !!!
Conclusion:
Always bake cakes in advance, not less than 5 days in advance.

baked goods in tins of different sizes

I baked on a large baking sheet, cut into three rectangular cakes 13 * 23 cm .. That is, the cake was 23 * 39 cm in size.
550 gr is the output of cakes from the batch for 230 gr. proteins.

I made 3 cakes, the height turned out to be 2-2.5 cm. The weight of each cake is approximately 230g.

200 grams of proteins, i.e. 100 grams each, shape - 22 cm. In some places, the thickness reached 2 cm. They dried remarkably within 2 hours, everything inside is dry and crispy.

from one and a half norm of products for cream and one norm for cakes - weight 1.25 kg and a maximum height of 5 cm, shape 24 cm

The size of the cake is 30x26 cm, there are three layers in the cake. Crust of 200 g of protein. Cashew nuts 450 g.

The cake was baked one rectangular 40X20 cm.
The cake was baked from one norm according to the recipe, that is, for 200 g of fermented protein.
The height of the cake is 1.5 cm.
The cake is made weighing 430 g

The cakes were making 1.5 norms, per 300 g. Came out 6 pieces, 1 cm in height and 17 cm in diameter. Weight 740g
The cream did a double portion. Exactly 1 kg came out. That is, a cake with a paste of 1.7 kg.

from 100 grams of protein I bake a cake of 24 cm, the thickness of the cake is about 3 -3.5 cm.

from 100 g of proteins, a cake height of 2-2.2 cm is obtained, with a diameter of 20 and 22 cm.
weight about 1.1 kg, height 5-5.2 cm.

I spread the calculation of products on cake 2 kg... I bake from 2 kg, who bakes to order, calculations may be useful.
Proteins 302g, sugar (whole) 351g, hazelnuts 215g, flour 67g, vanilla powder 1.5g
Charlotte by Husky 900g + Fruit for decoration 300g, or another 300 g Charlotte or Ganache
Charlotte 900g: 4 eggs 1c + milk 333g + sugar 200g + butter 200g

for 1 cake 200 g of proteins and other products, 2 portion. The cake is 3.5-4 cm high. The diameter is the same 25 cm.

measuring with a measuring cup

200 g protein - 225 ml

50 g sugar - 50 ml

45 g flour (wholemeal) - 80 ml

protein fermentation

I have squirrels in the refrigerator (in a jar) for weeks, the first time I baked it - but I put it on the table at night, in the morning I baked it, the second time I had them in my kitchen on the windowsill for 3 days (I forgot about them) - everything is OK! Moreover, there is no bad smell! So boldly bite!

To quickly prepare the proteins (without yeast), they must be passed through a sieve twice and they are ready). They are fermented in order to change the structure of the protein. and when you pass it through a sieve, the structure of the protein, magically, becomes the same as after the leaven))

[artisan]

artisan !! 1 Cake just ..... no words !!!! I bake it with pleasure, especially under your guidance, but .... you know, I'm not an experienced (but patient and stubborn) baker, so tell me something better ... Did I understand correctly that you need 100g of proteins for ONE cake? ?? And this portion of nuts with flour and sugar for one cake or all ??? And how do you ferment proteins ??? Just leave them? or beat a little?

an asterisk, no problem ..only you bake as soon as possible, otherwise an evacuation to the dacha is brewing ...
No need to beat anything! I separated about three squirrels in a jar and put it by the stove or on the windowsill, where it is warmer. I stood for almost a day.

100g protein
25g sugar
0.5 bag of vanilla sugar

23g flour
75g nuts
93g sugar

This is the proportion for 1 cake. for a cake you need to bake two of these. I baked one cake a day.

I baked two cakes ... only they didn't really rise
AAAAAAAAA !!!!!! They broke while shifting !!!!! Well delicious !!!!!

I am a photographer .... well, generally speaking! I assign myself the WORST photographer on the forum !!!

[I am a master]

They really practically do not rise !!! They become porous and crunchy.

I am a master but I have a question for those in the tank: whites, whipped with sugar "as usual" is it like meringue ??? to turn the saucepan over your head ?? But then I have such a question: this is a rather dense substance, there is no liquid in the recipe at all, what takes the flour and ground nuts? don't understand

Beat the whites without sugar, until exactly the state you said. Then add sugar, beat again ... And then with a spoon, gently mix sugar and flour with nuts. Everything mixes well. But I can't explain what is happening with all this .... Blindly following the recipe, I did it this way and no other way!

zvezda, I assign you the title of "Stakhanovka"
Only one question torments me. Is this the image or is there still syrup drips on the cake? When the cake is broken, is it not sticky inside? not wet: the cake should be firm and crispy !!!

Yes, a little syrup leaked out on a large crust when I turned it over for baking. This is very bad?? And what to do ??? Inside is dry and porous

The syrup is bad ... I don't know how it will be in the finished cake .. but it's "not good!"
This happened to me with one cake, which I forgot in the oven and pulled out after 2.5 hours ... It was overcooked! Or the temperature is high. I do not have a thermometer, I baked at the minimum, this is when I turn the knob all the way and the light remains in the oven ... Two hours of baking is the maximum. Star. can you try another cake, with a lower temperature?

So now it is dry and without syrup, but still on the other side it is a little syrupy, but it does not stick to the teeth ..... still need to be done ??? I turned it over hot and took off the paper and baked for another 20 minutes. And what to do about it ???

One cake is completely dry and normal, and the second is slightly syrup from the bottom, but dry itself.

I didn't put such a syrup cake in the cake .. and you decide for yourself. As for me, it is better to bake another one, dry, so that nothing would overshadow the pleasure !!!!

ABOUT!! And you take, cut the cakes in half and spread them separately !! You get two cakes in a semicircle. So you will compare the result !!

Maybe not in the subject .... but help the master !!!! My cake for a Kiev cake in the oven first rose strongly and then fell off ..... what to do ??? Is the stove on or is it already ruined?

AHA! I caught you here too! Why did he get up like that ?! The temperature was probably high ??

I think that the cake is spoiled ... but since there is nothing to lose - bakes, but not two hours, check with a sword.

The mistress, as promised, I will do it! ... I can't say that the result was 100%, but it seems to me like Kiev.

this is the cake from the back side. It's a bit soft. I turned it over, maybe it will dry a little until tomorrow. I will smear with cream tomorrow, or the day after tomorrow, I hope nothing happens to the cakes. Well, and, accordingly, shoot a sample at the same time.

Nataly_rz, why wet? and two such cakes, or did you make one? If you do another one, then try to lower the temperature even more or take it out earlier.
Today I found a piece of the cake that was overcooked and was soft and sticky. it turned out that after lying in a hot kitchen for a week, it became absolutely dry and crispy !!!!

zvezda, I'm already worried, where have you disappeared, with your raised and fallen cake?

By the way, it can be useful to someone. When I was previously given Kievsky recipes, many had such a note that while baking the cake, you can't even walk in the kitchen. Of course, I did not go to such feats, but I did not open the oven during baking and did not climb there.

As promised, I report on the finished product:
1. Undoubtedly this is Kiev cake
2. The cakes still turned out to be a little soft. That is, if we compare it with Kiev, which is made in Kharkov (factory) or at the KBF, there are no differences. But before the cake from the factory Karl Marx Roshen, falls short. Next time I'll try to set t 130, because it turned very brown on me, and min. after 40 I lowered t to 130. Heat on convection.
3. I don't know how to decorate cakes, so for the Hairpin, in the preparatory ...

[Nataly_rz]

Nataly_rz, I was confused by the smiley. Did you like it or not?
And with the temperature, that's for sure, if it's soft, I think I need to make it less .. or try to leave the cake for a couple of days. In my magical way, the soft crust became dry and crispy.
And at the expense of K. Marx. It's easier for me, I have eaten this cake for a very long time, and I have no idea which factory, so I liked it!
Thanks for the detailed report !!

[Nataly_rz]

Nataly_rz, I was confused by the smiley. Did you like it or not?

artisan, Oksanochka, of course I liked it
Just a friend came to visit, I treated her. Says I'm not a fan of Kiev cake. But when I tried it, it somehow did not look like a lover. She said that the store does not go.
So THANK YOU again !!!

[ARTISTIC !!!!!]

Expensive!! Smart!!!! Beauty!!! In general words are not enough !!!! Give the biggest plus!!!ARTISTIC !!!!!I’m all for you !!! Thank you very much for suffering with me and prompting me to this cake !!!! Unfortunately, beauty did not work, because for all these days, everyone who came to the house considered it his duty to break off a piece from the cake and in the end I collected, as they say, from what was ... but the taste is ready! !! I certainly cannot compare with your factories, but in comparison with our most famous confectionery "Sever", I think it is not inferior. I want to express my gratitude, well, just huge, separately for the CREAM !!!!!! Lost, whose it is, but sooooooo tasty and not so scary. Do not judge strictly, the appearance did not affect the taste ..... Yes, also ... I laid peaches in the middle.

[Kiev fate]

Asterisk, you are mine, clear !!! Well, thank God!! And then I was all worried already !!! Cooking. cooked, and disappeared!

With peaches .. you were of course too clever ... as for me ... I can't imagine Kievsky with peaches .. and the protein cake can get wet from them. But still a hero !!
What cream did you make? as in the recipe? It's sooo tasty, it's true !!!
How did the cakes come out? not soft?
Oh, how happy I am !!!!!!!!!!!!

I came up with a second name for the cake. Kiev fate... The fact is that I saw a link to this cake on one forum. It was put up by a friend of mine who has nothing to do with cakes at all. He cooks great meat, but not cakes. When I thanked him for the link to such a wonderful recipe, he was surprised and insisted that he did not do that! I did it, of course, but this way, automatically, just in conversation on very general topics.
It so happened that an action that was absolutely not remembered for him led to the fact that we now have our own Kiev. Isn't this fate?

Nothing is soaked, apparently the cream holds. Deliciously insane !!! The cakes are dry and normal, despite the fact that there was a little bit of syrup, it somehow dried out

Maybe some of the newbies who are afraid to cook such a cream (well, it's like me) will come in handy ... I mixed the egg with milk with such a whisk and it just worked out great, I mixed the first cream with a spoon, so there is something to compare with .... , which is on the right with a spiral.

[artisan]

artisan Explain to me the village and how much is 100 grams of protein?
I love Kiev very much I will definitely try

[taty100]

taty100 , that's a little more than three proteins. Well, that's how it turned out for me. Three squirrels (eggs are not small enough) about 30 gr.So you have to take a couple more grams from the fourth ... But if you bake two cakes in one day, then you need to ferment 200 grams.

Tattoo100 !!! I weighed the proteins. I have selected-exactly 40g, but the first grade, that's it. But you better weigh it, because the eggs are different.

Hello! Thank you very much for your recipe for Kievsky and so on time !!! I did it last week. This is how it was:
I made a cake to order for the winner in Armwrestling (and a little for my husband just like that). On the left, the first cake is already ready. diameter 32cm. The right will go to the oven

ready-made cakes:

I tried to flatten the cake:

This is the emblem. Does it look like the original?

And here is the finished cake (top and side view):

And this is a cake for my husband. from above just trained to paint with cream, so do not judge strictly.
Cutaway cake:

[artisan]

artisan , I was going to bake a Kiev cake.
Question: How high did you get the cake? Can it be baked without a mold, just on a baking sheet? I bake the meringue this way, line it with paper and spread the cake of the right size.

And what is the best thickness to spread the dough?

chiran-n, I didn't measure the height .... but not high. Next time I decided to do two portions or one and a half, what would be 3-4 cakes.
And yet, girls, I baked in a smaller form, the cakes came out 2 cm. I didn't like it, they bake poorly. It is better to make them thinner. I also bake meringue without a mold .. but I haven't tried this one, I don't know, here the consistency comes out thinner.

Spread out with a thickness of about 1-1.5 cm, I liked it so much more than a thick cake. I baked in a 25 cm mold.

I am reporting! I made 3 cakes, the height turned out to be 2-2.5 cm. I just don't have a larger heart shape. Dried for 2.5-3 hours. The weight of each cake is approximately 230g.
The cream was made according to her own recipe, Charlotte, in one part she added cocoa and cognac, the other left white. Outside, vegetable cream + condensed milk and mastic roses. The cake came out at 1.9 kg along with all the decorations, very tall in size (without coating and roses 10 cm!)
It's a pity to try it won't work. I'll have to do it for myself too
Next time I will try to bake without a form, just on paper, because the protein dough seems to be thick, the spoon is worth it, it should not spread in the oven.
Crumbs with leftover cream were delicious
Customers liked the look. I only worry about how they will cut it ?!

[artisan]

artisan I baked your cake. Well, I really liked it. I took the norm of your friend and baked in the form of somewhere 25 * 30
... In the finished cakes, droplets of syrup were also slightly visible, but this did not affect the taste, it was cut very well, it was dry.
The only thing next time I will reduce the amount of sugar was a little sweet for me.
And what is interesting about protein fermentation?
It was such a heat and I was worried that nothing would happen to them and to us.

Thanks for the recipe.
I apologize for the quality of the photo, but I barely had time to take the picture in the refrigerator


And here is the whole cake upper tier Kiev

[taty100]

taty100, very glad that I liked the cake. (only to me, to "you", can you?)
Everything is very interesting with proteins. I myself am surprised. But only according to this recipe, the cakes are obtained as "Kiev"
I also fermented in the heat ... 8 hours were enough for gurgles to appear. But the smell was normal. And I forgot one portion ... so in a day they already smelled not good ... I threw it out.But now I know how much they can be fermented)

I also fermented in the heat for 12 hours was enough, the last portion stood for 19 hours, but everything was fine! I was also worried that it would not turn sour too)))

Here are my next "Kiev"



I really wanted to portray the semblance of chestnuts. I tried it from icing, then from dyed white chocolate .. But I stopped at Rafaelo sweets, stuck the needles with cream. The crack contains dark chocolate. Leaves from your favorite icing.

Well, she baked it herself, and ate it herself. The husband puffed that the nuts were not the same (I did it with hazelnuts), the child did not like the cognac in the cream, and I enjoyed it. The husband himself is from Kiev, he ate these cakes. But in order not to doubt that this is the right cake, I signed it.

It was delicious for me. Colleagues will come to visit on Saturday, I have already promised them Kievsky. And the husband insists that the cake should contain cashews.

It was delicious for me. Colleagues will come to visit on Saturday, I have already promised them Kievsky. And the husband insists that there should be cashews in the cake.

Cashews were at the very beginning. Then they were replaced by forest ones. Peanuts can also be found in cheap options.

The process is going on, I baked 1 cake, the second is already baking, I cooked the gravy in cream, it’s worth it cools down. The cake turned out like this, about 2 cm in height

Yes, I don't seem to be overcooked, it is such a light beige color, it is dark in the photo, it does not spring when pressed. I tried the second with my finger, it's been baking for an hour - still soft
KOSHENKA - I am such a girl ..... well, very gambling in short and without incident on my own ..... somehow boring

Well, maybe this photo is ... but I was already scared. But still, there are drops of syrup, right? And they shouldn't be, ideally. Reduce the temperature all the same, or in extreme cases, do not close the door very tightly, in the oven.

When do you plan to smear the cakes?

When do I plan ??? Yes, already smeared No drops were anywhere, the second one baked a little less, when it got it, it cracked in half, inside it was dry But with the cream the problem turned out great, but when I interfered with the cocoa (I dissolved the cocoa with cognac) everything stratified, I I put a water bath and added oil, began to whisk it with a whisk - it's useless, the mass became liquid, I seemed to grab it a little in the cholnik, well, I quickly missed the sides and top, and with the rest of the white one, to calm my soul, I smelled from above, something like corporate decoration And a photo is ashamed to insert

Girls, I have already tried to cook Kievsky more than once. It turns out delicious, but because of my doubts, I specially bought Roshenovsky Kievsky a couple of months ago. The cakes in it are not at all beige. Maybe ivory, but not beige. I suspect that we bake these cakes trivially. Softness on "palpation" is not quite an indicator - the cakes are hot and should be soft, and harden when they cool (there is a lot of sugar).

In general, in about a week I will be in the area of ​​the KM factory, go to the company store and buy a small cake. Prepare and post photos.

[nut]

nut, you probably overheated the cream ... it should not be melted too much ... but just warm it up a little so that the oil does not fight back ... Well, in general, this should be experimented once. Of course, oil also plays an important role. It is a pity that brown did not work out, he will fall for me the most (cocoa and alcohol !!!)
You can pinch a photo of the whole cake, so be it, but the cut you just have to expose !!!!!

Rina72 , I do not know how to do it ideally, but my finished cakes were not soft !!! nut, I sometimes break the cake on purpose to make sure that it is dry inside !!!

Here is the cake, as I promised, it tastes a little sweet, for me this way you can have a little less sugar, the first cake is still overdried - you can feel it in the taste, and the second cake is the very thing I got it when it was still soft, well, the cream of course suffered Let's learn and go in the right direction


I will be happy to hear all the comments

And I didn't have to listen to the comments, no more cake I flew away in one day, a tasty infection * JOKINGLY * In the morning there is generally a drop

Well, it's so good that they ate, otherwise I read the first message ... and everything tensed, I think, and in the second I wrote that everything, there is no strength to eat this sweetness and this garbage of your Kiev .. nut, try, be sure to try !!!! Try the very minimum temperature in the oven, the cakes should almost not grow ... Try another butter, or when you add cocoa, immediately add a little more sooo soft butter ...
And at the expense of sugar ... here I am not an assistant, everyone already knows this, I never get too much of it

Mistress, tell me my dear, but at the same time on two levels, with or without convection, you can bake two cakes at the same time? After all, meringues are baked, it seems Huska baked, I don't remember where I read it recently. I correctly understood that how the meringue is baked or is it still different? And do you need to bake in advance? Plizzzz .....

I would say, but I will not say The fact is that, on two levels, in my simple oven, without convection, it is impossible to bake bezeshless cakes, so I chemically changed the Kiev one into one cake. It is advisable to bake at least 12 hours in advance. Baking is similar to meringue baking, only at first I make the temperature the same as in the recipe 150, and then, after 20 minutes I reduce it a little, to about 100. This gives the proteins a little rise at once, and then just dry.

The other day I was making this cake, so one cake in my oven, on minimal heat, sat for more than 4 hours (baked at night, fell asleep) I thought that everything was gone. However, the cake was quite dry, albeit a little browner than the others. But after a day it dripped and became soft. I didn't put it in the cake, I left it for my own use. I wanted to rip off the paper (I didn’t tear it off right away, but in vain, for the umpteenth time I’m convinced that it is necessary to remove the paper right away) but she’s not in any! Since there was nothing to lose, I stuffed the cake into the micra. It became warm, soft, the paper fell behind perfectly. And after lying down, the cake became dry and crispy again! Wonders!!!

And further. Tried to do with hazelnut

And further!!!!!
From two cakes and a portion of cream, I got a cake weighing 940 grams, 25 cm in diameter and about 5 cm high (it will not be enough)

Gabi, I baked in the oven on two levels with a convention, everything works out fine

Made with cashews and hazelnuts (before that I tried walnuts). Om-Nom-nom)))
But during baking, yellow syrup stood out, and every time, and I baked a lot of cakes (candle cake), I made a double portion. It turned out about 2 kg. In short, I still did not understand why it was flowing ... From some it was easy to separate the paper, but from others it didn't give syrup ... I had to crush one cake straight - I ate it)))
Before that I made my own cream, Charlotte ... This time according to the recipe - too fat for me, and I didn't like chocolate either (I just don't like chocolate), but my husband dwindled the chocolate)))
In short, I will work on the cake))) To improve)))

Syrup, I think, appears when the cakes are overdried.

No, syrup right away, cakes are soft and syrup leaks. Maybe there is not enough flour (there are no electronic scales) And my husband rejected the cream ... I took it calmly, I eat butter with spoons))) My charlotte contains 2 times less oil!

I, I will not trade your cream for anything now: wow: I baked the cake 2 times already, the second time I dried the cakes to a slightly yellow color, but hubby said that the first cake was much tastier than the second And in the first cake, let's say, they were so well dried to cream color, to be honest, I also liked the first one more: :) ​​As for the cream, he immediately made a remark - why so much, you know that I don't like cream But ... the cake was registered almost in a day, applied to to him regularly and to my question, how? the answer is - and you know, very much even nothing, tasty oooo Now for the weekend I asked again, do something

Artistic girl, I made a cake, it seems everything worked out, I can't upload a photo yet, neither a radical nor a fan studio is uploading.
What can I say - I'm delighted, the cream is exactly the same cream that tasted in the purchased cakes. The cream is so delicious, so ... I almost flew away when I tasted the leftovers. THANK YOU VERY MUCH. Later I will try to upload a photo, well, I could not be silent.

My today's cake -3 set of 3 cakes, well, decoration as far as imagination was enough
The cream was licked, in the end even the cookies got sick while the hot ones forgot to trim, so the cake turned out to be with the waist