Cake "Kievsky"

[Oksana]

Oksana, next time I will try to use the bag.
It came to the cake, I collected it and was upset, I realized that I didn’t know how to decorate at all, not only was there no imagination, so also my hands were not from those places

one cake was not baked very well

And the other two are normal

at least the cream turned out to be chocolate!

Greetings to all!
The unfortunate pastry chef, sick in the head, writes to you. There is such a nasty feature - the need to get to the bottom of it at all costs, so I am "having fun". There are no problems with any biscuits, muffins, shortbreads, pastries, gingerbread cookies, souffle jellies, icing, all kinds of creams, including "capricious" (according to the public), ordinary meringues. But here are the cakes for this recipe - ... !!! Tried to cook them THIRTY NINE times (yes, I know I'm a maniac). 4 times - the procedure and proportions / weight exactly according to the recipe, only the manufacturers of the products changed (what if the products are not the same?). The rest of the times, different combinations of deviations from the procedure changed sequentially - the time of whipping the proteins and the density of the final mass (soft peaks, hard peaks), the degree of crushing of nuts (whole, large pieces, small pieces, crumbs), the temperature is higher, lower, high + low, with by convection, without convection, baking time (from 1.5 to 5 hours), cooling methods (remove from the oven, leave in the oven overnight, remove from the mold, leave in the mold, remove the paper, do not remove the paper), etc. , the proportions of sugar whipped with proteins and added later along with flour and nuts (more or less) changed, then out of desperation I tried to try different ways of "correcting the situation" (to dry in the oven, dry in the microwave, stand for several days in the air, on cold, warm, etc.)
The conclusions are disappointing. In the recipe (in the form as it is presented, including in the GOST itself and in books like "The production of pastries and cakes"), obviously, something very important for the final product is omitted / distorted, since the elementary laws of physics cannot be deceived succeeds.
Pre-fermented protein (in which the viscosity changes during fermentation), the addition of a large amount of insoluble crystalline sugar (which necessarily melts when heated), a very small amount of flour, insufficient to consolidate the "dough" structure from such a volume of proteins (while the very addition of flour makes it impossible the transformation of a combination of sugar and whipped protein into meringue - a fundamentally different structure in the way of fixing), low baking temperature - all these factors in combination lead to the only possible result according to the laws of physics (always the same !!!). Instead of cakes - a thin flat crust on top (varying degrees of ruddy), abundantly covered with nasty thick snot from below (fermented protein mixed with melted sugar syrup - I would not call it a pleasant word "caramel"). NEVER EVER under any temperature, time and other components did anything crispy, dry and airy.
Ladies and gentlemen, veterans of the confectionery business, save from a brain explosion! Explain, please, HOW do you manage to outwit physics and get the "correct cake for Kiev" from all this ??
Thanks a lot in advance for any comments!

I’m not a pastry chef and I baked Kievsky already once, but from one time I got to the point! (well, you understand, by virtue of origin, you can't fool me with Kievsky)
I strongly recommend that you find the program on YouTube: "All will be good" Kiev cake (I write the name of the program in the original language) video and watch it carefully. The language of the video is Russian. Very detailed and intelligible, with all the nuances of cooking! I studied videos 10 times before Kiev.And yes, it turned out, the same Kiev, from my childhood!

I’m not a pastry chef and I baked Kievsky already once, but from one time I got to the point! (well, you understand, by virtue of origin, you can't fool me with Kievsky)
I strongly recommend that you find the program on YouTube: "All will be good" Kiev cake (I write the name of the program in the original language) video and watch it carefully. The language of the video is Russian. Very detailed and intelligible, with all the nuances of cooking! I studied it 10 times before Kiev. And yes, it turned out, the same Kiev. from my childhood!

Thank you very much, I'll look for a video now!

I threw you a link in PM!

I watched the video.
Preparation of the "dough": among my 39 times there were such options as in the video - coarsely chopped lightly toasted cashews, flour, sugar, strongly whipped proteins (to a "cloud" state), not falling from a spoon, mixing nuts-flour-sugar a silicone spoon-spatula, only the bottom is lined with paper in the forms, baking for 20 minutes at 150, then 2 (3, 4 ...) hours at 120. The result is described in two posts above. A beige flat crust on top and a thick layer of thick, turbid protein-sugar snot on the bottom.
The finished cakes looked very strange on the video. In the frames, where the tearing off of the paper from the bottom is shown, it is clearly visible that the bottom is completely soft (almost liquid), sticky, does not have an even smooth surface, sticky streaks remain on the peeled off paper. When they later show the finished cakes just before assembling the cake, they have an even, smooth, completely dry bottom, without any traces of the paper torn off with meat. How can this be explained? I do not understand
I have re-read this whole topic many times, saw many photos of cakes from those who get them. Whether they are smeared on paper or baked in a form, they come out high (someone writes about 2 - 2.5 - 3 cm, while the forms are 24-25 cm in diameter) from the amount of products specified in the recipe. And airy. With any variation of the procedure, from such a number of products, only two thin (no more than 1 cm) pancakes smeared with snot are obtained, and both forms are 21 cm!

[Loksa]

Loksa, Oksan, a nice cozy homemade cake turned out And decoration is not the main thing in it. I got upset about mine too, until I tried it. Probably taste with such infused cakes in general otpad?
mvala, Maria, it's some kind of mysticism ... Recently baked according to this recipe based on 150 g of protein, no 'snot', baked-dried for about 2 hours, as a result, almost dry cakes, inside a slightly soft layer, similar to dough, but also baked ... The result is a full-fledged rather big cake. I’m never special, except in eating, but the result made me, a Kiev woman, very, very pleased) Even the most interesting it became, what is the reason for your failures, and so many more

Even the most interesting it became, what is the reason for your failures, and so many more

So I already have more scientific interest than the desire to eat cake! So you can go crazy.
Maybe the fellow confectioners will jointly put forward some versions and help you figure it out ...

I understand, it's a matter of principle. I envy your perseverance) Collective intelligence may help, but it is difficult to advise something specific without seeing the process itself, not knowing your products, the technique you work with ... Moreover, such a variety of attempts, and even more so with the rest of the baking , in particular with meringues, no problem

[mvala]

mvala, Maria, I do not understand your problem at all! What are the difficulties? With baked goods or with kneading? If the dough shrinks a lot, try beating the whites in a hot bath, then add flour with nuts, and you need to dry it: to taste! Or according to GOST. But as it turned out, not everyone likes the degree of drying according to GOST. So I came to the conclusion that I do not like the soft middle effect. Moreover, it becomes oak in the refrigerator! Oksana, the cut cannot be made beautiful in any way, mine are so cut that it is a shame to show

[Loksa, Oksana]

mvala, Maria, I didn't understand your problem at all! What are the difficulties? With baked goods or with kneading?

Loksa, Oksana, the problem is that:
1) strict adherence to the composition and procedure described in the recipe, persistently leads to the result "pancake in snot"
2) even not quite strict adherence to the procedure (with all possible variations that the respected pastry chefs mentioned in this topic on all of its several dozen pages) leads to the same result "pancake in snot" - with the only difference that the pancake may be a little more or slightly less ruddy, and the snot layer is thicker or thinner

At the same time, there have never been problems with ordinary meringue in my life. And creams based on meringue (both Italian with syrup and Swiss in a bath) always work out great. Yes, and I don’t complain about biscuits, either dry or oily (including hot, cold, and pure protein like "angel food"). That is, with whipping the whites as such no difficulties. The trouble lies somewhere at another stage (which one ?!). Has already broken my whole head. Then I tried all the above-described variations of making Kiev cakes to find the answer. TO oven (electric with convection) there are no complaints, it regularly bakes everything that is asked for - fluffy and even biscuits (without a hat), ruddy pies, fluffy cupcakes, crispy cookies, and so on. And for the first time such mysticism ...

[Maria]

Maria, you can try to change the amount of sugar, beat the whites with 50 percent sugar, and then add another 50 with flour. Or beat more, and add a little less with flour.

[Loksa, Oksana]

Maria, you can try to change the amount of sugar, beat the whites with 50 percent sugar, and then add another 50 with flour. Or beat more, and add a little less with flour.

Loksa, OksanaI tried changing the proportions of sugar, whipped with proteins and added later with flour and nuts, with the same result. the only thing that I haven’t tried in this regard is to whip all the sugar with proteins - since both the recipe says and in this thread the forum participants expressed that the introduction of a "dough" into the "dough" at the very end of a significant amount of crystalline sugar along with fly and nuts - an essential condition, and without this "real Kiev cakes" will not work. Although, in theory, we should try ... for the purity of the experiment

And by the way, I've been puzzled, what is its (crystalline sugar) role in the further preparation of the cake? Why is there so much of it, insoluble before baking? In the oven, I suppose, it melts and flows, every grain is where the heat caught it. And what's next?

When butter is whipped for many types of dough, with the help of sugar crystals (which does not dissolve in butter by definition) aeration occurs - air saturation - the butter mass, and then, after adding flour, eggs, etc., and air bubbles entering the hot oven in the butter mass, they are captured by viscous elements of the dough (flour with eggs) and are held inside, ensuring the dough is fluffy. But what happens here in the dough, I can't understand - the crystalline sugar melts, there is only protein around each grain (practically without flour, large nuts do not count, since they cannot affect the structure of the dough and remain just inclusions, "ballast"), syrup obviously flows out ... just to the bottom of the mold, because it is heavy ... isn't that why the "sugar snot" is at the bottom of the cake?

[mvala]

mvala, maybe the problem is in the oven. I, too, faced a failure in the manufacture, and not one, although I used to bake perfectly well in an old gas oven, and now in an electric oven NO !!! It burns, then it sticks ... I will continue to experiment, I used to bake according to a recipe from another blog, like a similar recipe.

[mvala]

Come off,mvala, to a friend or to mom, in another oven, 40th anniversary, should turn out

[Lenok0302]

Lenok0302, Pianodo you think it's the oven? We must try, of course ...
But why does she bake everything else perfectly, but this particular work is a continuous tragedy? I don’t know.

[mvala]

mvala, similarly. Bread, biscuit, meat, etc. turn out well

mvala, similarly. Bread, biscuit, meat, etc. turn out well

Exactly, with me it is just like that - everything else is baked perfectly, without problems.

Still, what role does such a heap of undissolved sugar have in a recipe? Somebody knows? What's the secret?

If I remember correctly, in all the recipes where whites and sugar are whipped, the authors do not get tired of repeating, they say, that they beat thoroughly, and so that sugar is added a little, with a spoon or a trickle, so that it dissolves well, and if you add everything at once and / or not whisk enough , the grains will remain in the dough and ruin everything. For example, when preparing a "biscuit semi-finished product" (according to the instructions from the Production of Pastries and Cakes), such a type of marriage as a speckled (spotted) crust is even described separately - the presence of undissolved sugar crystals. It is clear that here we are talking about "almost meringue", but nevertheless ...

Why here 4/5 of the sugar according to the recipe goes into the dough the last moment directly with the sand, inevitably settling the whipped proteins in it (due to the coarseness of the sand itself) even before the oven and turning in the oven into a "cut off" sticky syrup?

[Waist]

The role of sugar is visible on the cake slice, you can see holes in the bottom cake

and here they are clearly visible in the upper.

As I understand it, sugar changes the structure of the cake, without sugar, the cut will be useless. As in my cake "Rakhat"

just not very visible on it

This is my opinion about the different structure

Added on Tuesday 24 May 2016 06:33 PM

On page 57 of Sikorka, the structure of the cake is very clearly visible, I can still search, but you yourself look at the sections and see the difference.

Added on Tuesday 24 May 2016 06:41 PM

Waist, Natasha, I have the same story with cake cutting. You know, I came to the conclusion that this is due to the underdried cakes. This softness in the middle is cemented in the refrigerator. Perhaps it is necessary to dry it completely, and then the desired structure appears during maturation. Perhaps we are too underdried, I don't know ?! But in the past there was no such cement. In short, today I broke a knife while cutting. The husband said: "it was not a knife," but history requires continuation of experience.
Cream: I took two servings of the custard base and one serving of butter, a little more than 250 grams. I boiled the tea leaves until thick, a little longer than 8 minutes = normal cream. such a story!

Added on Tuesday 24 May 2016 06:47 PM

On page 49, post 970, Katya Fedorova has a very clearly visible crust structure, perforated.

[Oksan]

This softness in the middle, cemented in the refrigerator

Oksan, my softness after lying down became porous dryness, after the cold the cake was cut easily, the knives were intact. Although I look at the cuts - I don't see the caramel ...

I can't make a beautiful cut, mine is so cut that it's a shame to show

Yes, I looked - it was very ugly ... To such an extent ugly that almost at night I really wanted Kiev cake, and I dreamed about it all night

broke a knife today, when cutting

Previously, when the trees were large and the knives were cheap, it was recommended to heat the knife on a flame before cutting the Kiev cake. Then you get a perfectly smooth cut and practically no crumb!

And the cakes should really be absolutely dry, already sonorous. Therefore, you cannot collect it immediately after baking! Moisture should have time to redistribute and finally leave the cake.

[Oksana]

Oksana, I didn't understand what it was ?! mine said, it was necessary to smear before! dry type
My cream turned out superb. I also look, And it makes you appetite. It will be necessary to bake and eat one more biscuit, watch, maybe it's sugar?
Now, I thought so! At the expense of drying the cake.
And at the expense of slicing warm, I had experience:
Souffle cake, all the cases, the knife warmed up, began to cut, and he squirt !!!!! like gritTsa, make the fool pray to God, he will break his head

[Irina]

Irina, Oksana Loksa the cakes have been lying down for a long time) I understand that if there is caramel, then it will not go anywhere and will not evaporate ...

[Kseny @]

Kseny @, Ksyusha, if you look at the bottom of my cakes, you can see one "drips", I think it's caramel. But she shouldn't be visible, I think so.

Added Wednesday 25 May 2016 01:11 PM

In the post above, I showed the bottom.

[Oksan]

Oksandid these hard patches feel like caramel when eaten? The photo is not entirely clear, it seems like. Here is one of two things: either caramel, or the homemade are right - the cakes have turned to stone from time to time

Probably, I will soon consolidate the experience of baking this cake)

it’s not clear, everything is crunchy and nuts and meringues, it’s difficult to define caramel, I didn’t get it.
Write your thoughts later.

I think I beat him ...
The jubilee fortieth attempt seemed to be a success. She departed from the canon: instead of whipping 20% ​​sugar with proteins and mixing the remaining 80% into the already whipped protein mass, along with flour and chopped nuts, I changed the proportions of sugar by 50% and 50%. I baked two cakes twice in two identical shapes 22 cm, for a total of four cakes, which look and feel similar to what you need. The temperature on the oven thermometer is 150 degrees for the first half hour, then 130 degrees for another 2 hours. Then the cakes dried for two days, lying on the parchment on the roof of the cabinet.
Charlotte cooked her favorite version on yolks without a shell - she cooked the custard base in the evening and let it stand until morning under the film, and in the morning the butter lay on the table for 3 hours, and more.


Then I collected a carcass of a cake from three cakes (I know that according to GOST there are two cakes, but the customer wanted "taller and narrower and more cream", so three cakes and two layers). The fourth cake was torn into crumbs for sprinkling the sides. Well, I tried, of course, the stubs. The taste also seemed like what I needed.


The carcass of the cake stood for 2 days in the refrigerator in a "rough" coating, waiting for a free evening. Then she was subjected to fine coating, sprinkling the sides with crumbs and "decorating" (if you can call it that) to the best of your ability according to the wishes of the customer - a colleague who wanted "a very, very natural, modest cake without any dyes and preservatives" for her elderly father's birthday. "about which you know exactly what it is from," and at the same time that it is Kiev, "because nostalgia." Therefore, the cream is only white and chocolate.


The cake stood for another night in the refrigerator, and then a colleague took it. At her house, he stood one more night in the refrigerator. As a result, he got to the festive table on the sacred "fifth day" from the moment of assembly, and with bated breath I waited for the reaction of the eaters
Finally, a colleague received a cutaway photo of the patient and a message - the father, they say, expresses his deep gratitude and says that he has never eaten such a tasty Kievsky, and he has something to compare with - he worked for many years at a large bakery in the distant seventies -eighties.

Ingredients: selected farm eggs, granulated sugar, Nordic wheat flour, fried cashews, farm butter 82.5%, selected milk 4.5%, natural vanilla, dark chocolate, cognac.

Sectional patient:

A piece:


I finally let go
Of course, I will bake some more !!!

[Maria]

Maria, your cakes are good!
And in general, everything turned out great!
In this cake, the most important and difficult thing is to catch some of the nuances in baking, adjust to your oven.
And if this stage is passed, the cake in making is as easy as shelling pears.
My favorite cake.

Maria, your cakes are good!

Thank you!!
I've been dancing since yesterday evening - how little an enthusiastic person needs for happiness!
And thanks to the huge bread maker - they washed out the brain, clouded by failures, and I read a ton of priceless information about various subtleties from the messages of fellow pastry chefs. Hurrah!

[Maria]

Maria, I have never baked in molds, I just bake on paper.
Did you bake in a split form? Lined with what and how, greased, how did the cakes come out?

[Taia]

Maria, I have never baked in molds, I just bake on paper.
Did you bake in a split form? Lined with what, how, greased, how did the cakes come out?

Taia, Taya, I tried both just on paper and in forms - I liked the forms more, I can't definitely say why ... most likely, because the ends of the cakes, thanks to the sides of the form, are very even and strictly according to the given size, I do not have to trim them, and I'm always terribly afraid to cut them (they suddenly crumble and break)

Yes, the forms are detachable, I have two pieces of the same 22 cm, they just fit together on one grate in the oven, so I did it in them - so that I bake two cakes at a time. From a portion of 6 proteins, a dough was obtained exactly for two such forms, and the thickness seemed to be suitable. When the cakes in "Kievskoye" are thick, they seem coarser to me, or something ... But here I like the thickness, especially if you make three cakes, and not two (although according to GOST two).

She covered only the bottom in forms, "clamping" the parchment with the sides. I didn't grease the sides. The cakes, of course, stick to the sides, but then I "cut" them out of the molds with a plastic knife for cutting the rolled dough. The cakes are quite normally removed from the mold after that, along with the paper bottom, of course. I turned them face down on a clean parchment and carefully tore the paper from the bottom.

[Maria]

The jubilee fortieth attempt seems to succeed

Maria, well, finally, with a victory! Already the most joyful was) It's a pity that I myself did not try the finished cake ... Now I need to bake for myself, consolidate the success, so to speak.
And yet, I still don't understand, and still wondering, what was the catch before? I understand that you have tried different ratios of sugar in proteins and flour before, but did not help? What do you think?

[Kseny @]

Maria, finally, with a victory!

Kseny @, Oksana, thank you very much!

And yet, I still don't understand, and still wondering, what was the catch before? I understand that you have tried different ratios of sugar in proteins and flour before, but did not help? What do you think?

I can only assume that in my throws between different combinations of conditions (proportions, temperatures, sequence, etc.) I have not yet fallen into this particular variant. Well, at least I wrote down all the conditions in the most careful way every time so as not to get confused later, if suddenly by a miracle it was possible to find a successful combination ... And here it is, magic! Hurrah!

[mvala]

mvala, Congratulations!
But just wondering: girl_red: who devour ate 39 previous not entirely successful ???

And the electric oven?

[Piano]

mvala, congratulations!

Piano, Elena, Thank you!

But just wondering who ate 39 previous not very successful ones ???

The six last corpses still lie on top of the cabinet, in paper shrouds. I don't know what awaits them
And the rest somehow ... evaporated ... with the help of volunteer testers over the past few weeks of torment

It's scary to even imagine how much fried cashews were thrown out on all this ...

And the electric oven?

Oven yes, electric, built-in, electrolux - I always listened normally, but here just some kind of mysticism happened

The six last corpses still lie on top of the cabinet, in paper shrouds

[Piano]

The six last corpses still lie on top of the cabinet, in paper shrouds

Piano, Elena, no need to cry They did not die in vain - they taught the stupid cake-maker how NOT to make cakes for "Kievsky"

[Maria]

Maria, you can't say that to yourself.

you can't talk to yourself like that.

After so many attempts, it's hard not to admit to myself on the sly that the handles are still hooks

But now I have defeated him! So much so that people who remember that real Soviet cake really liked him. She already respected herself - especially for her endurance

[Maria]

Maria, well, fine, everything worked out.
Now start customizing to the original recipe. just kidding, it seems to me that in production the baking regime is different from ours, home. Both whipping and adding flour-mixing. And so on and so forth. Moisture of flour, caloric content of gas (at me), you have light: crazy: joke, dimensionality of sugar, nuts And today I learned that pieces of meat, laid out in different corners, spoil differently !!!! that is, it will go rotten in one corner earlier! And a crazy thought came to me: maybe we're not in that: secret: whisking whites in the corner?
Maria, the cake is beautiful.

[Loksa]

in production, the baking mode is different from our home.

Loksa, Oksana, that's for sure! Especially in modern times - such a preservative, a syakoy emulsifier, an improver-blower-bubbler, overseas palm oil
Yesterday, guests came to a colleague, she bought "Kievsky" "from Palych". Small (which is cut into a maximum of 6 mini-pieces). Today I brought half of the cake to work - the guests did not cope!
Cakes "from Palych" are considered "the most or less" of all local producers in the region, but their prices, of course, are off the charts.
Well, I tried it ... I didn't even stand next to my family! Although I'm still the cake maker - as my mother jokes, "minimum professionalism, maximum enthusiasm"
A colleague scratched her head and said - no, I'm not experimenting anymore ... bring home!

Homemade, of course, is always tastier, but the cakes from Palych are very even (my opinion). When there is no time to cook, I buy either from Palych or in Seleznev's confectionery, but it's expensive, well, I don’t know when, for example, I buy products for homemade cake, which is not much cheaper by the way.

[Sedne]

Homemade, of course, is always tastier, but the cakes from Palych are very even (my opinion)

Sedne, Svetlana, I agree completely, that's why I sent my colleague to the nearest cookery "from Palych", when she suddenly had guests almost immediately after work. Cakes and pastries from Palych are really "very even", and therefore are considered as an option in general (everything else that costs in stores is usually simply impossible to eat)

Several years ago I just got carried away with cake making for this reason - relatives, friends, colleagues wanted delicious and natural cakes for family holidays, such that they could eat with pleasure themselves, give them to children and elderly parents, without fear of a long list of chemicals in the composition ( this, as it turned out, is half the trouble), and most importantly - without fear of terrible disappointment, from which the whole holiday is down the drain. After all, cakes for most ordinary people from childhood are something wonderful, an integral part of the holiday, a reason for a good mood, joy on the table, pleasure for family and friends. And then you buy, carry it from the store, put it on the table ... and then you sit with a mouthful of margarine and pick off the frosting that has adhered to your palate (from paraffin? Laundry soap? Shoe polish? ..) After this in stores, you reflexively walk past the cake counters, turning your face to the side. Birthday? On a visit? Dump at work? Come on, these cakes, just get upset ...

It turned out that you can make them at home AND eat and treat without fear of disappointment, soap and palm oil
But besides, it's also a very exciting activity, I can't stop straight, I bake and bake everything

[Maria]

Maria, you slander yourself, your cakes are wonderful! I saw your "Fairy Tale".
"Palych" has delicious cakes, I like their truffle cake (although it is rather far from truffle, in my opinion), but their "Kiev cake" is not that Kiev one at all. I tried all Kiev cakes in St. Petersburg, shop. No cake is alike. But I have not tried cakes from small pastry shops, such as Seleznev is a private brand? Be that as it may, the need to carry out tests further-disappeared! Our-this cake suits me very much!

[Loksa]

Be that as it may, the need to carry out tests further-disappeared! Our-this cake suits me very much!

Loksa, Oksana, and I caught myself on the fact that the "extra" proteins that remain from custards, like plushkin, are quietly pouring into a jar specially allocated for them. And everything would be fine (just think, almost all cake bakers, whoever you ask, save squirrels in a jar), but only at the bottom of that jar are the remnants of proteins fermented at Kievsky ... somewhere in the subconscious the thought of 1% is stuck pre-fermented proteins, which Marhel's book recommends adding to fresh proteins for better fermentation And this means that out of all this, "Kievsky" will happen again in the near future

Tell me, is there a lot of cream for 1 serving? Enough to decorate or do you need to make 2 servings?

[mvala]

mvala, Maria,

I think I beat him ...

And I have it according to your scenario: today is the 2nd unsuccessful attempt - using this technology comes out a pancake with sweet syrup below. And this is not the first year I have been baking. I still considered meringues, as well as all sorts of bezeshless pribluda, to be my hobbyhorse.
Today, to put it mildly, at a loss. She also sat down and began to think what could be the matter.
So far I have thought of low-quality proteins, my own crooked hands (although meringues have always been obtained!) And drops in the oven.
Tomorrow I'll try using your technology: 50/50, I really hope to win too.
Actually, I have one "undefeated" biscuit. Super delicate and tasty according to reviews.
It is on proteins, starch and ice water. Did it several times - stubborn, damn it.
I sinned on the oven, but when I baked it in a cartoon, it turned out the same.
I noticed that in the evening and in the morning, when a large analysis of energy goes on, even the mixer beats less powerfully for me, and the oven gives out temperature drops and does not heat up by 20 degrees. I measure this with an independent thermometer.
Sorry for the sheet of text. It hurt ...

[Lida]

Tomorrow I'll try using your technology: 50/50, I really hope to win too

Lida, my technology 50/50 - HAPPENED !!!
We corresponded with Maria and came to the conclusion that the matter is in the quality of sugar. I have sugar that dissolves for a long time... And the change in proportion gave an excellent result !!!
Here's what happened





The cake is well dried and the bottom is completely dry, there is not even a hint of syrup or stickiness.
I have a large shape, almost 25 cm in diameter (our size is a family one, even to try it, anything smaller is not considered at all). Smeared crooked cake on average 3 cm high. It crumbles a little, little. There are NO huge bubbles, neither outside nor inside.

And I have it according to your scenario: today is the 2nd unsuccessful attempt - using this technology comes out a pancake with sweet syrup below. ...
sat down and began to think what could be the matter.
So far I figured out low-quality proteins

I got the second cake ... again it didn’t work.And my thoughts on this matter:

I collected it today and noticed that today the successful cake became more tender, but still the same dry. On the first day, it was harder.
But the second cake failed again. I think for several reasons: the proteins did not ferment enough or incorrectly, although they fermented for 2 days and on the old basis. For the first cake, I ran with these proteins like a cat with lard: now from the refrigerator, then back, and so many times while I baked the cake.
In the second cake I added the remains of nuts, and this, together with small crumbs, I think it made it heavier. And I didn't finish off the proteins the second time until the sugar was completely dissolved. Bustler

I bought a thermometer in the oven (with constant convection), because ... she was lying. Here it was set at 130 *, and the thermometer showed 150 *. Then it decreased when, at the end of baking, the thermometer was 130 *, and less than 100 *

But assembled ...





I did lightweight Charlotte Ludmila-Huska (it turned out not quite), and of course it influenced - the cake was literally soaked, in 3 days in the refrigerator. The cakes did not crunch at all, and there was not even a hint of that. I don't know how it should be, but I think this could also be an option - speed option, if you need to make this cake quickly, that is, collect and bring to readiness condition. But then they must also eat it quickly, otherwise it will become damp / soaked

My daughter said: "Mom, this is my favorite cake !!!"

[Natalia]

Natalia,

Lida, with my technology 50/50 - IT WORKED !!!
We corresponded with Maria and came to the conclusion that the matter is in the quality of sugar. I have sugar that dissolves for a long time. And the change in proportion gave an excellent result !!!

Natalia, you have a super result! ... Straight what you need.
I just put the cake on the 80/20 technology - initially I wanted 50/50, but it turned out this way ... After observing the process, I independently came to the conclusion that it was sugar. I already wanted to write to Maria.
This is some kind of kapets: the sugar dissolves for a very, very long time, I beat it at high speed for 10 minutes after the last portion. Apparently, its quality is.
At the same time, when it finally dissolves completely, the protein mass becomes smooth, shiny, ribbed, but with soft peaks (maybe this is always the case? I just paid attention today), although it was whipped until sugar until hard peaks.
I really hope that this time it will work out. And then I walk like a beaten one.
Another thought is that the temperature in the oven jumps. I have an independent thermometer standing there, watching and wondering. The drops are in the range of 30-40 degrees, it seems to me that this can be critical for meringues. As for the protein dough.

Added Wednesday 28 Sep 2016 05:14 PM

Natalia, did the cake rise during the baking process? I just look at mine, and it somehow does not rise. Maybe it's due to temperature changes. An ordinary meringue should not rise, but here fermented proteins ... In theory, it should climb up mercilessly.

Added Wednesday 28 Sep 2016 05:20 PM

Natalia, another question has matured (showered you with questions directly), and the baking temperature is the same as that of Maria? Or as in the recipe?
I sometimes make my bezeshki in the "Veterok" dryer. It turns out great. Boiling white, perfect. I thought, maybe "Kievsky" can try to do that. There is strong airflow and the temperature is stable at about 80 degrees.
Not 150, of course.

[Lida]

Natalya, did the cake rise during the baking process? I just look at mine, and it somehow does not rise. Maybe it's due to temperature changes. An ordinary meringue should not rise, but here fermented proteins ... In theory, it should climb up mercilessly.

Lida, the cake has risen, quite a bit. I don’t know how it should be, but I like it when the baked cake is not with voids inside, but with uniform porosity, which I did.

Another thought is that the temperature in the oven jumps. I have an independent thermometer standing there, watching and wondering. The drops are in the range of 30-40 degrees, it seems to me that this can be critical for meringues. As for the protein dough.

Maybe somehow it is possible to regulate these differences, for example, put a baking sheet with salt on the bottom or something else like that - somehow adapt ...

This is some kind of kapets: the sugar dissolves for a very, very long time, I beat it at high speed for 10 minutes after the last portion. Apparently, its quality is.

I don’t know why sugar has become so. Maybe the technology, or maybe the raw material itself

At the same time, when it finally dissolves completely, the protein mass becomes smooth, shiny, ribbed, but with soft peaks (maybe this is always the case? I just paid attention today), although it was whipped until sugar until hard peaks.

I did not control and did not remember this moment. I will also watch next time. Thanks for the additional test

Natalia, the question is still ripe (she showered you with questions directly), and the baking temperature is the same as that of Maria? Or as in the recipe?

I did like Maria's. I have an oven with non-switchable convection.

I sometimes make my bezeshki in the "Veterok" dryer. It turns out great. Boiling white, perfect. I thought, maybe Kievsky can try to do it. There is strong airflow and the temperature is stable at about 80 degrees.
Not 150, of course.

So you can try everything The main thing is the result!

50/50 tech was desperate too

Thank you Maria for her 40 experiments !!!