home Confectionery Cakes Cake "White Acacia" (modern) *

Cake "White Acacia" (modern) *

Cake "White Acacia" (modern) *

Category: Bakery products
White Acacia Cake (modern) *

Ingredients

For 1 cake:
Eggs 5 pieces. middle
Flour 85 g (4 tbsp. L. With a slide)
Sugar 120 g
Cashew nuts (or any) 120 g
Sunflower oil 2 tbsp. l.
Baking powder for the dough 1 tsp without top
Vanilla sugar 1 tsp with a slide
Cream:
Chocolate 400 g
Mascarpone 250 g
Boiled condensed milk 2 tbsp. l. with top
Oil 50 g
Cognac or other strong alcohol 2 table. spoons
Impregnation:
Sweet instant coffee 300 ml
--------------------------------------------- ---------------
Baking dish Ø 21 cm

Cooking method

  • Cakes:
  • Bake TWO cake. (Products in the list of ingredients are indicated per cake).
  • Detail the nuts (I put them in a bag and break them with a hammer / rolling pin).
  • Beat the eggs with sugar until a good foam (you can first add a pinch of salt) for at least 15 minutes, until "no more beating".
  • At low mixer revolutions, add the sunflower oil in a trickle, then the baking powder + flour. The mass will settle a little, but it should remain fluffy and "non-flowing". At the end (WITHOUT MIXER!), Carefully add the nuts with a spatula.
  • We line the baking dish with baking paper (required!), Grease with nat oil. + easily crush with flour.
  • We bake at low temperature for 20-25 minutes. (I have no degrees, I bake at 3, which is about 150-160 degrees.) Check the readiness "to a dry stick". The biscuit turns out to be Ø 21 cm, height 5 cm.
  • White Acacia Cake (modern) *
  • Cream (Ganache):
  • We take White chocolate (you can porous), butter and 30-40 grams of marscapone (you can use heavy cream or sour cream) and heat in a water bath until smooth without lumps
  • White Acacia Cake (modern) *
  • Cool in the refrigerator to a soft butter and beat with a mixer until a fluffy mass is obtained.
  • White Acacia Cake (modern) *
  • Now add the remaining marscapone, condensed milk, cognac to the finished ganache. The cream should be fluffy, but at the same time not liquid, medium density and ivory.
  • White Acacia Cake (modern) *
  • Assembly:
  • We cut the biscuits into 2 parts, after removing the baked crust (it comes off very easily), 4 cakes come out. We saturate each cake with coffee (you can add alcohol), completely covering the white cake with a dark soak, coat with cream. You can immediately put it in the refrigerator, it gets soaked and so well. Bon Appetit!

Time for preparing:

3 hours

Cooking program:

medium difficulty

Note

MY NOTES:

The recipe is taken from a girl from neta, only in the original there are 200 grams of nuts and WALNESS. I don’t like walnuts, I did it right away with cashews - very good. In order to save money, I did it on 130 and 150 g, until I didn't want more ... GIRLS, a lot of NUTS DO NOT NEED - they then fall down the biscuit.

Cream - this is just my favorite (the recipe for my ganache was invented, so to speak, "wrong" - but very easy to use). And, since I am a "big fan" of ganache, especially white ganache in creams and marscapone, it is easier for me to buy in our city than NATURAL CREAM 33% (I live near the Polish border), therefore I use it almost everywhere. I think mascarpone can be freely replaced with good heavy cream or even just good sour cream without sourness (I did this 2 times, everything works out, but I "fell in love with marscapone" for a long time ...)
Cognac in cream can be replaced with any STRONG and unsweetened alcohol. The main thing is ATTENTION WHEN BEATING! whisk the ganache at low rpm so that it DOES NOT RELAX! Always leave a little cream, so that if this happens, heat the cream a little in a water bath (I did it in the micra too), add the cream and beat with a whisk or spoon. Then you can "knock out" with a mixer.

White chocolate... Who has not done Ganash yet, then try to work with real chocolate first (I wrote, you can use porous, I always take it), it can be cheap, but it must contain at least 26% cocoa butter), then you will easier to "make friends" with him.You can make ganache out of white coins (I call them icing), since the cocoa butter itself is min., And sometimes not at all. This can have a dramatic effect on whipping - the cream may stratify when you add other ingredients and you need to whip carefully. Such ganache can be put into cream, but not under mastic, because it will give a lot of moisture, unlike ganache on real chocolate (all these may be "wonderful reasoning" - this is my personal experience ...).
Instead of boiled condensed milk, caramel syrup is well suited, you can add it to taste. CREAM SWEET , so soak the cakes with not very sweet coffee. The cream can always be adjusted, I add a little more marscapone, I just wrote on a standard jar. If the cream is too sweet for you, add a little soft butter and whipped cream at the very end, gently whipping the cream. And instead of this cream, you can safely use coffee creams in oil. Although, I PLEASE try the original recipe - a very interesting taste.
Still, a small "but" - I would like to somehow increase the portion of 1 biscuit a little, since the cakes are slightly thin when cut. I think this issue will be corrected soon.

nadin.009
It seems to me that it should be very tasty, but tell me what baking powder is and how you can replace it. I'd like to try the cake.
nink
We in Ukraine call it "baking powder" - and writes on the pack (a small pack of 10-15 grams). This is similar to our soda, but not such an intense smell. You should have the same, it is used for baking everything ... You are from Lipetsk, you can replace marscapone with your sour cream with a fat content of 26-30%, you have a good one, we sell it.
Lisss's
baking powder - baking powder
nadin.009
Thank you, now I understand. I'll bake for sure today. Mascarpone and I have it in the fridge. (I wanted tiramisu ... but let him wait). And our sour cream is really good, I didn't know that it was abroad: D
Ilona
Nina, I also have a question.
Ready-made whipped white ganache (portion on 4-5 chocolates)

What is it like? that is, you make ganache from 4-5 100g chocolate bars?
I also wanted to write to you in a personal message, but it shows me that your mailbox is full and you can't send you a message! I wanted to ask you to insert a photo of the finished cake (if any) into the recipe in the final photo, but for now I have duplicated a piece with a cutter there. I don't want the recipe in the table of contents to be blind.
nink
Ilonnna, I will clean my personal (I’m buying a cond. inventory on a bread maker ...), I’m really taking a ready-made ganache in the recipe (for 4 shock, enough,) I don’t have exact grams for this cake - I’ll fix it soon. Those who are familiar with ganache will find their way, and so I will display the cream recipe in the "Cream" section in full with almost exact grams. I'll change the photo now, baked it yesterday, I can't insert it into the main photo. : girl_red: Help, if anything, please transfer it.
nink
Today I specially tried my cake with 150 grams of CASHEW - I didn't really like it, by TASTE - 120 grams THE BEST.Since with more nuts, they settle, and when the biscuit is cut, one cake is not enough nuts, and the other is "clogged with them." There is not a lot of cream, it can even be reduced by 20% and, as it were, the cake can be increased by 20% ...
I would like the girls to try this recipe and say their opinions and comments, since I may not be completely objective about "my cake".
nadin.009
nink, thanks for the recipe. Yesterday I did it with walnuts. Delicious. ... I really liked the cream, I made it with milk chocolate and the children said it tasted like crème brlée. Thank you for the cream separately !!!
nink
Quote: nadin.009

thanks for the recipe. Yesterday I did it with walnuts. Delicious. ... I really liked the cream, I made it with milk chocolate and the children said that it tasted like crème brлеlée !!!
I'm glad you liked the cake. And the cream really resembles creme brulee. Be sure to try with white, as there is "pure taste", it is very similar to "creamy crème brulee. "Today and tomorrow I will expose a recipe for a shortbread cake (exotic) based on white ganache cream, you should also like it.AND MANDATORY - try with CASH do , it is a completely different taste SWEET _VANILLE, slightly oily. Calmly give 100 grams per serving, the rest of the ingredients are the same proportions.
Here the recipe "needs to be adjusted" a little more, since I "folded" it myself and baked everything a couple of times ...
Freesia
Nina, did I understand correctly, is the recipe for the dough for 2 cakes calculated?
nink
Quote: Freesia

Is the dough recipe for 2 cakes calculated?
Yes, for 2 cakes, which are cut into 2 each, in the end - 4 thin cakes. My oven does not bake very well, sometimes when I cut it, those biscuits are very thin ... When I baked a custom-made cake, I took 3 cakes.
Freesia
Thank you!
nadin.009
I got a cake, shape 26 cm. But I liked the cake very much. Thank you. Now I will try with cashews and white chocolate.
Freesia
Thanks so much for the nut biscuit recipe!
It was according to your recipe that I got it airy and tender. Made in a slow cooker, with peanuts, very fragrant, 5 cm high, weight 570 grams. Satisfied
nink
Quote: Freesia

Thanks so much for the nut biscuit recipe!
It was according to your recipe that I got it airy and tender. Made in a slow cooker, with peanuts, very fragrant, 5 cm high, weight 570 grams. Satisfied
I'm glad I came in handy. :) But I highly recommend trying also with cashews - lately I've been giving 110 grams of cakes (not all clients like a lot of nuts) and it's good too ... Cashews have such a soft, sweet taste, it's very interesting with this biscuit - itself did not expect when I baked for the first time.
Freesia
I will definitely try with cashews. Thank you!
strecoza
And what can you replace mascarpone with or what other cream can be suitable?
nink
Quote: strecoza

And what can you replace mascarpone with or what other cream can be suitable?
The cream can be replaced with caramel, coffee, Tafita (in oil) - something in that direction, a little oily, this cake should fit. I have little experience of replacing marscarpone - I tried sour cream once or twice President 30% fat, all about. because it was. You can have village tops, sour cream, but you need to be careful not to "kill" for butter ...
strecoza
Quote: nink

The cream can be replaced with caramel, coffee, Tafita (in oil) - something in that direction, a little oily, this cake should fit. I have little experience of replacing marscarpone - I tried sour cream once or twice President 30% fat, all about. because it was. You can have village tops, sour cream, but you need to be careful not to "kill" for butter ...
Yes, the fact of the matter is that now winter and village sour cream cannot be bought, and mascorpone in our area bites very much at a price, thanks for the answer
nink
Quote: strecoza

Yes, the fact of the matter is that now winter and village sour cream cannot be bought, and mascorpone in our area bites very much for the price, thanks for the answer
Yeah, in Ukraine, too, in distant regions from the border, mascarpone is "expensive." It's a pity, of course, this is an interesting thing. Calmly take the store sour cream (just high quality) with a higher fat content. There the very meaning of the cream is in a combination of vershoks (sour cream) + white chocolate. I think you can immediately make a ganache with a lot of vershoks (sour cream) and then just knock it down on a fluffy cream and you're done, but I haven't tried it yet, the theoretical version. :) I do this because it is possible to adjust the density and taste of the cream when adding it later.
Altsena
I decided on this cake for the New Year. I bought homemade sour cream. I see Marscapone in many recipes. It's interesting to try, but we haven't heard of this in our stores. I don't think it will work out with cashews either, but we also love our nuts, walnuts.
Can I safely make cakes for 6 eggs? (+ 20%)
Lisss's
we have mascarpone in our stores, but the price is simply exorbitant, I bought it once, just to know exactly the taste, but I always make my homemade mascarpone according to the recipe from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9195.0.html, and use it for tiramisu. it is made simply, very tasty, in no way inferior to the purchased one, perfectly keeps its shape in tiramisu, and costs 3 times cheaper than the purchased one
nink
Quote: Altsena

I decided on this cake for the New Year. I bought homemade sour cream. I see Marscapone in many recipes. It's interesting to try, but we haven't heard of this in our stores. I don't think it will work out with cashews either, but we also love our nuts, walnuts.
Can I safely make cakes for 6 eggs? (+ 20%)
It is possible, but in the shape of 26 cm, then you will cut it into 2 thin cakes, but it will be harder to shoot down such a number of eggs ...) There is a portion of 5 eggs, I will probably soon make 4 eggs and accordingly reduce the rest. Who loves thin cakes, oh. to, but I don't cut it normally (beautifully) ... So today I made a custom-made 26 cm shape - here it is normal for those 5 eggs, well, a little for potatoes will remain. And with sour cream neatly with all the knocking down, I take the mascarpone, but you can "push" it with that mixer (you can't say otherwise ...) as much as you like, nothing will happen.
nink
Quote: Lisss's

we have mascarpone in our stores, but the price is simply exorbitant, I bought it once, just to know exactly the taste, but I always make my homemade mascarpone according to the recipe from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9195.0.html, and use it for tiramisu. it is made simply, very tasty, in no way inferior to the purchased one, perfectly keeps its shape in tiramisu, and costs 3 times cheaper than the purchased one
Yes, you have to try, because once I wanted to do it myself in order to save money. But somehow the girls I knew were not very happy (there was another recipe there), because over time it "fell off and let some water" ... A girl from Kiev wrote that she takes 500 grams in the market for 89 UAH-oooo ... this is very expensive, a good supplier carries me, the price is 3 times less ... :) Then I already made him Tiramisu for 12 servings as a gift + I make cakes for his children at a discount, everything "I don't know how to thank" ...
Lisss's
that, of course, 500g for 30grn - who would bother with cooking it at home? in our case, if you cook mascarpone at home, you get 32 ​​UAH for 600-650g. easier to buy at your price and not to dance with pots and weighing.

but I repeat - the result is a good tiramisu stands rooted to the spot
nink
Girls, I'm getting better on the cakes. I wrote that cut into shape 21, then the cakes are thin. THE CUTS WILL BE NORMAL, yesterday baked, then the cake comes out 568 grams and a height of 5 cm (that is, cut into 2 well). I just have an oven that is not the most fashionable, since those are older and the house is bad with gas, then there is pressure, then no. And the cakes are often unequal, the middle will fall, etc. If the oven bakes normally, everything should work out. Yesterday I baked 2 cakes, I wrote about one, and the second was 4 cm and for some reason 40 grams lighter. These are the things
Altsena
I made the cake on NG for my brother, it turned out delicious (according to the words, there were not even scraps left). Razrezik wanted to, they didn't even do it, they got carried away with eating ...
But I'm confused !!!! Here is a portion for 5 eggs, should it be divided into 2 parts and baked 2 cakes, which are then cut into 2 more? Or is one cake baked from one portion, respectively, for 4 layers in the cake, you need to bake one more biscuit for 5 eggs?
I am leading this to ... Yesterday, let's cut our cake (I made 6 eggs), so I barely cut it into 2 sooooo pieces. I baked with one cake in a 22 * ​​27 cm shape. The height turned out to be 3 cm. If I divided the dough into 2 layers, then pancakes would be baked ... What is wrong with me? Is the shape too big?
Today I will urgently bake another cake in order to somehow raise the cake ...
And also, if possible, clarify about coffee. I don’t like coffee and don’t understand it, how strong, how sweet I taste, but it’s all bittersweet ... How many spoons of coffee and sugar should I throw on 300 g of impregnation?
Ilona
Alla, I also asked this question. Here is the result of my correspondence with Nina:
Quote: ilonnna

Ning, what I want to understand is that you have 5 eggs in your recipe. You bake in a 21 cm mold and cut into 2 layers, right? Then you saturate the first with the cream, and the second is already prepared under the mastic? I love min cakes. in 3 layers. So I will bake from ... 7.5 eggs)

Quote: nink

About 21 cm you're all about. to understand.
And for a 26 cm shape - 5 eggs a portion, 3 biscuits I bake - only I don't cut them, I just "adjust" (cut) the tops to reduce each biscuit in height.I make each cake in 3 layers too (3 layers of biscuit + 2 layers of cream). Excuse me, then I explained something to you so "twisted" ...

Aaaa, 7, 5 eggs - baked out of 10 (twice 5), and there you cut one - it will be for potatoes. I did half a portion of the biscuit - something didn't rise so well, it was "forgotten" (even though I gave everything in grams ...)
nink
Quote: ilonnna

Alla, I also asked this question. Here is the result of my correspondence with Nina:
Girls, I apologize, only the Internet was "repaired" and I immediately write. On the photo in the title, a cake of 5 eggs (shape 21 cm) is 4 cm high. Whoever cuts well can cut it into 2 decent ones. I'm not good at it, + the cake is very airy.
It is good for me to bake a 26cm cake of 5 eggs, I bake 3 cakes separately, that is, 15 eggs per cake. We have a little, but our eggs are inexpensive.
For impregnation, other impregnation is possible. your beloved. But here coffee fits very well here, "noble" it comes out. I tried to bake for 4 eggs, and for 6 eggs it turns out badly. On 4 - strange, on 6 - there will be no good structure, you need to knock down the eggs VERY GOOD, the mass does not flow right up to the "oven" like a biscuit - "so standing, airy. The cake is not cheap and a little laborious in cream, so I recommend the oven from the beginning according to the recipe, a cake for 5 eggs (cut by 21 cm, but not cut at 26, just cut the top a little for the same potato, for example ...)). And then, having met once a cake, you can change the proportions.
Ilona
Nina, about the amount of prescription cream here and add how much of the specified norm comes out - for all cakes or only for 1! And I'll correct it later. And the information will not be lost! OK?
nink
Quote: ilonnna

Nina, about the amount of prescription cream here and add how much of the specified norm comes out - for all cakes or only for 1! And I'll correct it later. And the information will not be lost! OK?
The cream on the cake is completely in the form of 21 - there goes about 700-800 grams of cream, this is for those who like more cream. The smaller one is enough for a 26 cm cake. It's just that I have 50 grams of butter there, in order to save money, you can take 300-350 grams of chocolate (not 400) + 100-150 ml of cream + 50-100 grams of butter (this is GANASH) + then add 250 grams of mascarpone (just a jar). There will already be 750-900 grams of cream. Those first numbers are 21 cm in shape, the second ones are 26 cm. Add a little condensed milk and alcohol. I would really like to give the exact grams, but it's difficult, because I don't work with cream, but I am writing to you to make ganache on them, and add mascarpone to the whipped ganache.
Altsena
Fuh. Finally figured it out !!! The ingredients are for 1 cake! And for a portion of the recipe cream, you had to bake 2 cakes ...
Well, I made 1 cake (6 eggs) and smeared it with the whole portion !!! cream, and then baked another biscuit, and took one half of it + finished half of the cream ... But if in the first cake the cream was on brown tiles (glaze), then on the second I finished it on white glaze. It turned out interesting ...
We ate the scraps yesterday (the second half of the baked crust), such a delicious nutty crouton !!!!!
nink
Quote: Altsena

We ate the scraps yesterday (the second half of the baked crust), such a delicious nutty crouton !!!!!
Well, she made me laugh ... but if the cakes are standing, they become drier from the edges, like a cookie on Tiramisu. After impregnation, it all goes away. The main thing here is to bake STRICTLY for the first time according to the recipe in order to "catch the essence." And she is such an airy butter-nut biscuit + cream, reminiscent of something in between the Soviet ice cream Cream brulei filling with expensive candy ... Coffee impregnation gives uniformity "in sugar", as the cream is sweet. I recommend pouring dark ganache on the top (if for yourself) - the last good accent. I just tried different options before writing the recipe here (I haven't written it anywhere before ..), at the moment - I'm the most successful. I would like, of course, for the girls to bother this cake, to know if it is so good, or it just seems to me ... Suitable for clients, but it's all a relative assessment.
Altsena
For lovers of nuts - this is the very thing !!! The cakes are sooo tasty. I did it with walnuts.And she also blinded such a piece from the acacia scraps to the birthday boy
White Acacia Cake (modern) *
, and shoved the cream there from Snickers: butter + caramel sauce + fried peanuts. Fall away !!! Such a nutty BOOM !!!

nink
Cool piece, admit it - how many grams of nuts (there are a lot of nuts in the photo)? Why I ask, I myself am not a lover of nuts, but with cashews, now I give 110 grams for 5 eggs, it suits me, there are soft nuts, vanilla ones ... :) And to my friends who do not want cashews, I also say to do with walnuts (although I haven't baked with them myself yet ...)AltsenaI'm sorry, I realized that you have fried peanuts in the cream, so there are so many nuts in the photo ...
Altsena
In the cakes, everything is according to the recipe - 120 g per cake.
And in a cream according to Ira chiran-n recipe: for 200 g of butter + 400 g of sauce - 300 g of peanuts.
Ilona
Quote: Altsena

Fuh. Finally figured it out !!! The ingredients are for 1 cake! And for a portion of the prescription cream, you had to bake 2 cakes ...
Well, I made 1 cake (6 eggs) and smeared it with the whole portion !!! cream, and then baked another biscuit, and took one half of it + finished half of the cream ... But if in the first cake the cream was on brown tiles (glaze), then on the second I finished it on white glaze. It turned out interesting ...
We ate the scraps yesterday (the second half of the baked crust), such a delicious nut crust !!!!!
) Do you think that I am torturing Ninok like that "what and how?" ... The cake is delicious, but why where and how many times I ask, so many options in my head! * JOKINGLY. Nevertheless, it is not always possible to agree with everyone by correspondence. It turns out a broken phone! I'm talking about one thing, but I'm talking about another ... Well, now we've figured it out! HURRAH!!! Everyone to the oven and bake, bake and bake !!!
rubbish
Thank you very much for the delicious cake recipe
Vilapo
Ninok, I baked a cake exactly according to the recipe. The biscuit was baked in the shape of 24cm, the cakes turned out to be high, as a result, two biscuits + cream, the cake turned out to be 8cm high, there was enough cream and spread the cakes for coating, I don't know the weight, the cake has already been eaten delicious, and since I do it only for myself, that's time I forget to weigh the weight
When making cream, cream had to be added to chocolate 60 ml. only then did the chocolate become homogeneous.
That was such a cake
White Acacia Cake (modern) *White Acacia Cake (modern) *
Thanks for the recipe
Ilona
And I baked exactly according to the recipe. only I drank a half portion. My cake weighed together with a tight-fitting 1550 mastic. I have long wanted to try this cake. The biscuit is fluffy, it was a success. But, nevertheless, I am not a fan of cashews in baking. The second time I am convinced. I just love to gnaw them, but in baking it is not at all that ... And this cake is too cloying for me. I will repeat it with walnuts and will not put sugar in the cream. And I will definitely put good quality chocolate. The chocolate in this cream greatly influences the taste. Although I did other recipes where the same amount of chocolate goes into the cream. This needs a normal one. But this is already my joint!
Vilapo
Quote: ilonnna

And I baked exactly according to the recipe. only I drank a half portion. My cake weighed together with a tight-fitting 1550 mastic. I have long wanted to try this cake. The biscuit is fluffy, it was a success. But, nevertheless, I am not a fan of cashews in baking. The second time I am convinced. I just love to gnaw them, but in baking it is not at all that ... And this cake is too cloying for me. I will repeat it with walnuts and will not put sugar in the cream. And I will definitely put good quality chocolate. The chocolate in this cream greatly influences the taste. Although I did other recipes where the same amount of chocolate goes into the cream. This needs a normal one. But this is already my joint!
I have no complaints about the nut, I like cashews, but in a biscuit it is better for my taste, either walnut or hazel, the cream is really sweetish, and sugar does not go into it, just do not put condensed milk. And the cake is delicious, you just need to add a little sourness
Ilona
Oh, not sugar, I'm already completely ... confused. At the same time, many different cakes were baked. Oh ... then I don’t know ... then put less chocolate or something ...
Vilapo
Quote: ilonnna

Oh, not sugar, I'm already completely ... confused. At the same time, many different cakes were baked. Oh ... then I don’t know ... then put less chocolate or something ...
It is necessary to make sure that the mass of the cream remains the same, and the sweetness decreases
Ilona
Yeah, you need to! But how? I don’t agree to donate condensed milk! So we reduce the chocolate, there is nothing else sweet there. Well, the biscuit can be baked less sweet.
Vilapo
Quote: ilonnna

Yeah, you need to! But how? I don’t agree to donate condensed milk! So we reduce the chocolate, there is nothing else sweet there. Well, the biscuit can be baked less sweet.
It makes no sense to remove sugar from a biscuit; it is there and so less than the required norm by 1 egg, but to reduce the chocolate, yes, but then you need to add sir, or cream 33% or sour cream, it will give sourness.
Ilona
So I didn’t use mascarpone and cream, but sour cream! But it is whipped no worse than cream! Excellent !!!
Vilapo
Quote: ilonnna

So I didn’t use mascarpone and cream, but sour cream! But it is whipped no worse than cream! Excellent !!!
And I did it according to the recipe, and now I'm going to play with taste
Ilona
Me, too, as you can see, I plan to model for myself!
Vilapo
Quote: ilonnna

Me, too, as you can see, I plan to model for myself!
Ilona

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