Cake "Fairytale" GOST

Description

I want to show gostowski the recipe for your favorite cake "fairy Tale", with childhood love. This cake refers to a simple cake and all the strength, as any spec. skills not required. Recipes that Thor is a lot of walking and they are all delicious, but the taste only comes out at gostovskaya recipe, there are small differences there. Traditionally I use the recipe 75g. as the 75 issue.

Ingredients

Flour

101 g
Potato starch

25 g
Sugar

125 g
Melange

208 g
Essence

1.25 g
Sugar

75 g
Chicken egg

14 g
Milk

50 g
Butter

85 g
The sugar syrup

119 g
Vanilla

0.82 g
Cognac

0.33 g
Butter

77 g
The sugar syrup

117 g
Cocoa powder

10 g
Vanilla

0.28 g
Cognac

0.3 g
Sugar

103 g
Essence

0.38 g
Cognac

10 g
Water

105 g

Cooking

First, refer to the source and view the recipe, as well as the correct composition of the cake "Skazka". For this we take the collection of recipes "Recipes for cakes, pastries, muffins and rolls", approved in 1975, if anyone is interested, it is possible to download in my diary. The recipe is there at No. 5 on pages 35-38, and see what a real "Tale": "Layers of a biscuit semifinished product connected with cream. The surface is decorated with cream and candied fruit. The lateral surface of the finished biscuit crumbs. Form oblong in the form of a log. Weight 0.5 and 1 kg. Consists of a "fairy Tale" Biscuit No. 1, of the Cream "Charlotte" No. 59, of the Cream "Charlotte" No. 67, Syrup for Promocji No. 95, Little sponge Fruit." That is, the biscuit is baked, cut into cakes, soaked, going with a layer of cream No. 59, coated with cream No. 67, sprinkle with crumbs, and decorated. See how easy it. Here's the recipe in print form, which is painted, how much and what each component of the cake. Str. 35

Str. 36

Str. 37

Str. 38

Well, now we know what is real "fairy Tale", you can start making. For the production of "Tales", as well as for most cakes need two days. On the first day of baking the cake, and secondly, collect and decorate. This is due to the fact that the sponge have settled a minimum of 8-10 hours. By this evening, bake a cake, leave to settle overnight and the next day, collect and decorate. Let's get started. Let's start with the biscuit manufacturing is No. 1. We require that this set of products: Biscuit No. 1: 1. Flour 101 grams. 2. Starch – 25 g. 3. Sugar – 125 gr. 4. Melange – 208 gr. 5. The essence of rum, 1.25 oz.

All were weighed in accordance with recipe. The egg does not divide the yolk and white, as in this recipe for sponge cake uses egg melange. Here we use a fork to do non-pasteurized egg, simply just thoroughly stir the yolk protein in the glass. Please note that all the ingredients are given in grams, not in milliliters, cups and spoons, this will take care of weights.

Mix the flour with the starch, stir thoroughly and set aside.

To prepare the biscuit dough will be using the mixer. Any mixer, but the planetary is more convenient. Send the egg and sugar in a bowl.

Mix 2 minutes on low speed.

Further 30 minutes at maximum speed, as in the recipe – "Cooking test. Melange with sugar sand without heating, or (for faster whipping) with pre-heating up to 30 ℃ whipped in usualloy the car at first at low, then at high speed for 30-40 min to increase 2.5–3 times. Before the end of the whipping add flour mixed with potato starch, essence and mix no more than 15 seconds. The flour should be entered in 2-3 doses. The finished dough should be lush, well-saturated air are uniformly mixed, without lumps and have a cream color. The dough humidity of 36-38 %."

While is made, prepare the form for baking. Since the form must be in the form of a log, then take a rectangular form. By the way, in the round, he is also doing great. At the bottom laid the parchment (baking paper) and grease with a little edge of CL. oil.

A couple of minutes before finishing the kneading add the rum essence. I use Dr. Oetker in a beaker 2ml. The recipe indicated 1.25 grams. factory essences. It is stronger, according to this I should add 3ml (half a beaker) Dr. Oetker. The number I have picked up experimentally, that is, it is necessary in 2 times more. By the way, rum essence is a necessary component, without it there will be no real "Tales" will not be the taste of childhood, so without it or how, natural rum it can not be replaced, checked.

Well, the dough-based whipped. It should be this consistency...

Introduce the flour, connected to the starch through a sieve. Enter for two times.

Carefully and gently beat in the flour until the lumps disappear. I stopped everything, the main thing not to overdo and not to kill the airiness of the dough, this mix just about or wide spatula, whisk is not recommended.

As soon as I vamesii the dough at once in the form, on top of iron.

Now in preheated to 200g. the oven. Bake 45 min. "Baking. Duration bake 50-55 minutes at a temperature of 195-200 ℃ or 40-45 minutes at a temperature of 205-225 ° C. Baked cake cool for 20-30 minutes, remove from pans or forms and stand 8-10 hours at a temperature of 15-20 ℃. After that, take the paper off the sponge cake strip." PS It's not my oven so dirty it's not washed tan on it, whether it is not Laden...

After 45 minutes, take out the finished cake, too.

Allow it to cool to room temperature, then remove cake and cover with film or in a package. Cover carefully not to mash, and leave for 8-10 hours. Can and for a longer time. Not completely terrible, my record exposure of 2 days.

Now for the syrup to Promocji No. 95, we need: Syrup for Promocji No. 95 1. Sugar - 102.61 gr. 2. The essence of rum – 0.38 oz. 3. Brandy or dessert wine – 10 oz. 4. Water - 105 oz.

Were weighed sugar and water, I spray I always do with a stock that used a couple of times was enough. She kept excellent, perhaps even forever :-)

Now bring the water to a boil. Add the sugar and cook, stirring constantly, for 5 minutes...

Then cooled to room temperature.

Add the cognac.

And rum essence 1 ml. All the impregnation is ready, pour into a bottle of soda and remove. Why a bottle of soda? Yes, according to what we put promochka with floral spray, and it's great for that kind of bottle is screwed.

Well, come the night, the biscuit has aged, let's get to making the cake. For starters, let's cut our cake to the shape of the future of cake, that used smooth they came out. Trimming not to eat, we have crumbs for dusting will do.

Now cut it into three Korzh, Oh I, of being a middle layer, without the mandrel and the canopy was cut and diverted in the process, but Oh no, the taste is not affected.

Now produce chips for the sprinkles. She is: Babe : 1. Sponge cake No. 1 – 11.29 oz. 2. Cocoa powder – 1.08 gr. Take our cutting cake, crumble and poison it in the oven that used to turn into a rosy crackers.

Ready biscuit crackers are sent to a blender, add 10% by weight of cocoa. Use natural cocoa with no additives. Many manufacturers of additives of sin, especially vanilla. Pay attention to it when buying.

Some benderom and the resulting mixture for dusting.

Now we turn to the production of the cream, we need two views. Cream "Charlotte" No. 59 for the layer and Cream "Charlotte" No. 67 for coating. The cream consists of a custard base Syrup "shallotte", No. 60, butter, and flavorings. As the custard base with the oil is the same for both creams then make it right on two of the cream. I'm doing a little more, as it is necessary for the decoration and there will be losses on the walls and the nozzles in the culinary syringe, on the walls of the cookware. Doing 20% more. Let's Start: Syrup Shallotte No. 60 1. Sugar – 75 gr. 2. Eggs - 14 grams. 3. Whole milk – 50. gr. All components were weighed, egg use in full, i.e., do not divide the yolk and white.

Pour into a suitable container while stirring continuously ovarium to 105g. If you have no experience then can in a water bath. But it's longer than two to three times. If you don't have a thermometer then boil away at a medium boil 7-10 minutes. In the process, to protect your hands, use cooking gloves, hot.

Were weighed oil, the oil should be at room temperature. Do not forget to get it out of the fridge.

Carefully whisk in the butter. Custard based enter on the spoon at the very end, when the butter is already whipped.

Well that's all, the oil base for our cream is ready.

Proceed to the production of Cream "Charlotte" No. 59, which for a layer. Cream "Charlotte" No. 59 1. Butter. – 85 gr. 2. Syrup shallotte No. 60 – 119 gr. 3. Powder Vanilla – 0.82 gr. 4. Brandy - 0.33 oz. Were weighed oil-based.

Add the vanilla, as my less evil, unlike the factory, then add 1.5 grams.

Further, the cognac and carefully kneaded into cream No. 59 ready.

Proceed to the most pleasant, to assemble the cake :-) Take special Teflon Assembly floor on it to collect the cakes :-) Spread on the cake, the cake soaked. Impregnate layers of spray, over the sink, well impregnate, on both sides.

Make an even layer of cream "Charlotte" No. 59, we use exactly half of the cream.

The second spread-soaked cake.

Coat the remaining half of the cream and cover third Korzh soaked. Here, the cake is almost ready...

It's time for the cream "Charlotte" No. 67, it is necessary for the coating of the cake. Cream "Charlotte" No. 67 : 1. Butter. – 77 gr. 2. Syrup shallotte No. 60 – 117 gr. 3. Cocoa powder – 10 gr. 4. Vanilla powder – 0.28 oz. 5. Brandy - 0.3 gr. Were weighed all the ingredients. Introduced into oil-based vanilla and cocoa.

With a mixer mix well, add the brandy and stir the mixture final. All cream No. 67 ready.

Coat the cake with cream from all sides, not thick, the top not touch.

Sprinkle with crumbs on all sides. In the process of helping yourself with a spatula.

Take the remaining cream, we kept a little aside for decoration. Take the food dye and paint cream and start decorating.

And decorate in any way they can. Personally, I have a decoration not out. The process is not photographed, that would not disgrace :-)) this is what happens. The finished cake put into the fridge, at least an hour or three, I...

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