Cake "Black Prince" in a multicooker Panasonic

Cake "Black Prince" in a multicooker Panasonic

Category: Bakery products

Ingredients
DOUGH:
Egg	1 PC.
Sugar	1 st
Kefir	1 tbsp.
Jam without berries (I have strawberry with berries)	1 tbsp.
Flour	2 tbsp.
Soda	1 tbsp. l.
Glaze:
Milk	4 tbsp. l.
Sugar	2 tbsp. l.
Cocoa	1 tbsp. l.
Butter	50 g
Cream:
Sour cream	200 g
Sugar (I always use in such a cream icing sugar)	100 g

Cooking method

• Mix the glaze, boil over low heat until thick, add oil and knead everything.
• Pour soda into kefir and let stand for 2-3 minutes.
• Beat the egg with sugar, add jam, kefir with soda, flour.
• Knead the dough and bake in a multi, about 50 minutes.
• Chill the cake, cut it into 2 pieces. Soak the bottom cake with cream.
• Pour the top of the cake with hot icing.

Note

A recipe from a good kitchen has been taken and tested many times :)

Black Prince
the recipe was shared by Sandy (Luda), her baked goods are a win-win.

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A small but essential addition: kefir, after meeting with soda, tries to escape - take glass more, I took the bowl.
Here's my Black Prince, with pumpkin jam, white cream and white frosting - White Prince
I managed to snatch the vine in the morning while everyone was asleep. There is nothing left by lunchtime

It seems to me that 1 tbsp. a spoonful of soda is a lot. In my opinion 1 tsp. I love making with blueberry jam. After soda, the color is blue, like clay. That's what they call "Clay".

[BUT]

I made this cake today - it is not tiring, it is not burdensome in terms of products, the appearance is at the highest level.
One BUT for those who try to strictly follow the recipe - pay attention to the baking time. Here it is indicated 50 minutes. However, even after 60 minutes, the middle of the cake was still completely wet. Baked for 60 minutes + another 20 minutes. With this baking time, everything was baked as it should.
But soda is still 1 CT. spoon, as indicated in the recipe.

But soda is still 1 CT. spoon, as indicated in the recipe.

and then the soda is not felt ?? For the first time I see so much soda in a recipe.I add half a teaspoon of tea and there is a smack, and here is a dining room

It is well extinguished with kefir. Stir good soda with kefir - the mixture should foam and let it stand for 3 - 4 minutes before adding to the dough.

and then the soda is not felt ??

Oddly enough, it is not felt at all. But you really need to first extinguish it with kefir, and then add it to the dough.

made this cake 2 times - both times with 1 tsp. soda - as here in the photo, did not rise.
Both times worked out the same. Although the second time I forgot to put soda in kefir, I already put it in the dough. And the second time I added another egg to the recipe. Wanting to get still higher and drier. It turned out tasty both times, but ... kind of cool. Although here "creepy" is not what we usually mean. It turned out both times .. like curd .. such a heavy dough. Here's a photo, even though I've already posted it in another topic.
But, as they say, "feel the difference":

I will definitely try to make it a third time with 1 tablespoon of baking soda .. If you don't feel it

both times delicious, but ... kind of cool. Although here "creepy" is not what we usually mean. It turned out both times .. like curd .. such a heavy dough.

And how long did they bake in time - maybe this is cool?
I get it great for 60 + 15 (20) minutes, it all depends on the thickness of the kefir.

[Leska]

Leska, 1 time 60 minutes, 2 nd - 55. But the dough .. you can't call it raw. It's clearly baked. Although I did not try to poke with a toothpick. It's hard to say if anything would stick. Probably not. There was no test as such. Such a heavy biscuit .. Not airy.

1 time 60 minutes, 2 nd - 55. Such a heavy biscuit .. Not airy.

How to understand this: 60 + 55? And did it turn out to be uniform in color or interspersed?

How to understand this: 60 + 55? And did it turn out to be uniform in color or interspersed?

I told you - I did it twice. Two attempts, I mean
Well .. the first time is less homogeneous. The second time is absolutely homogeneous. But also heavy and not tall.
Kefir used "her" - from kefir fungi.

[Konfetti]

Konfetti here really the biscuit comes out heavier than the classic one, but not at all "cool". I looked at your Prince in the context ... still, it seems to me, it would be necessary to increase the baking time a little.

I usually put baked goods for 60-65 minutes. I open it and see whether to add time or not. It is visible in appearance, although if you poke with a stick, then nothing sticks to it. But if it comes out, as it were, moist, then I add 20 minutes. It is necessary to cool on a wire rack so that it does not get damp.

[Zest, Elena Bo]

Zest, Elena Bo , I'll try next. more times. But I will add soda to 1 tbsp. l. Let's see what happens. Because I really liked the recipe - it is easy and not expensive. What other cake can you make for 1 egg :)
By the way, when I open the m-boil, then the biscuit is on top like a rising dough. And I did the same bread. How can you understand in appearance if there are no te (e) on top?

I see - this is probably already an experience. And so try with a stick - but focus not on sticking, but on how it enters. If it's elastic, then you're done. If it's easy, then add more time. Over time, you will understand when you see the difference. I bake muffins almost every day - I've seen enough

[How can you understand in appearance if there are no te (e) on top?]

How can you understand in appearance if there are no te (e) on top?

My child usually says: "That's it, the navel is gone, pull it out."

Did the other day, it turned out 100%! Rose and delicious. Made with liquid blueberry jam. When I was eating, I remembered that my older sister often used to bake this when we were little. On currant jam. And always with berries. Only he was called not a black prince, but "Rotten stump". It seems to me that this name suits him better - he turns out so loose. Delicious! And the main thing is soda + kefir is right to do. As advised. Then everything will definitely be ok. Thanks for the recipe!

I baked this cake. Baking 65 min. When I opened the lid, the smell of baking soda knocked off my feet. I thought everything in the trash. When it cooled down, I tried it - it didn’t seem to be felt. Probably, next time I will hold the soda longer in the company of kefir (I kept it for 3 minutes). I will also cut not into two, but into three or four cakes, the height allows and will be juicier and more saturated. In general, I liked the recipe. Simple products and execution are very captivating. Thanks to the author!

We have always called this recipe gingerbread.

And when I saw the recipe, I was very happy, I baked the children for school in the oven. It was 10-15 years ago.
Yesterday I did it, I added apricot syrup (left over from the jam), I thought it would be liquid, but no, everything was baked perfectly. I put on baked goods for 65 minutes. and 15 minutes. do not open. Everything is fine.
I bake not on store-bought kefir, but on homemade sour milk (but I think there is no big difference from this) and soda st. spoon without a slide.

I often bake this cake, one of my favorite recipes! More precisely, we use it in the form of a cupcake for tea, I just smear it on top with sour cream or chocolate icing :-) Only I put less soda, about a teaspoon is enough.

It was necessary to dispose of kefir and cherries. According to this recipe, I made a biscuit for the "black forest". I melted 100 g of a school with 20-30 g of butter in a water bath, added it to flour (reduced the flour by 1/2 cup). Soda took 1 tsp. with a slice. The jam wasn’t stuffed. Everything worked out very well.

Did the other day, it turned out 100%! Rose and delicious. Made with liquid blueberry jam. When I was eating, I remembered that my older sister often used to bake this when we were little. On currant jam. And always with berries. Only he was called not a black prince, but "Rotten stump". It seems to me that this name suits him better - he turns out so loose. Delicious! And the main thing is soda + kefir is right to do. As advised. Then everything will definitely be ok. Thanks for the recipe!

I did it, raised it by 0.5 cm .. I baked it for 65 minutes and kept the cartoon turned off for 20 minutes with the lid closed ... The stamen showed that it was a little damp ... I sin on fermenting blueberry jam, and besides, I got lazy kefir - the vapes did not bubble. At first I wanted to take it out - I didn't get out of the mold. I set it to bake for another 20 minutes ... Maybe in vain - should it be sticky? slightly sticky? And how did you jump out of shape? And what should be the height? I have 3.5 centimeters ... maybe after the 9 centimeter honey cake there is just a noticeable difference?
cut it - it was not baked inside at all. Flew out the window to the crows for a sweet breakfast.
Here is a photo: in fact, the rubric "Didn't expect" I remind you: 3.5 cm in the highest place
I made another cake with the same yeast, kefir, starch - beyond praise. I think that STE kefir did not start to turn on when I put the soda.

Hello everyone!
And I remember this cake since childhood, only it was called a Negro in foam and jam in it was always put blackcurrant and necessarily not wiped, but berries! Try to anyone interested - you will not regret

when using black currants. jam, the cake turns out to be dark and harmonizes beautifully with the white cream, and the berries, if they are not rubbed, are somewhat similar to raisins, very tasty.

And with us it was always, alas, "the black man in the foam." Very simple to perform, but very tasty. I always made it with black currant jam, but this time I decided to make it with cherry and it turned out no less tasty. Only with sour cream came out a bummer, sir. I constantly bought 30% Riga sour cream (even if I cut it with a knife), it turned out to be a wonderful cream, and now this sour cream is gone, I took what it was, also 30%. Opened ... yeah .... 30% there and did not smell, make a fool of us as they want. But I still baked my cake, to spite my enemies.
Look, I brag


Such a pattern came out of despair, since the sour cream poured like a river and categorically refused to freeze. So she dodged as best she could: I added a little gelatin to the cream, poured the cake and "poked" with a brush.

did, rose by 0.5 cm.
Reminder: 3.5 cm at the highest point
I made another cake with the same yeast, kefir, starch - beyond praise. I think that STE kefir did not start to turn on when I put the soda.

Made the cake again. But now kefir has turned up as they say - feel the difference. You really need to take a big cup for kefir - Lika is right, and it grows as it is stirred. Stir well is also the key to success.

High turned out. I made the cream twice as much and it was not enough, cut it into four cakes, made the icing in double size and different - poured the cake with one, then into the refrigerator, then sprinkled it with powder and cinnamon and a little coconut and poured it with a second layer of glaze, total: glaze there are three servings. Height 12 cm ... It seems to me for the last award cake

The cake turns out to be just wonderful, at least for my taste. I baked it with blackcurrant jam. Such, I would say, cake-pie, or cake-gingerbread, which I especially like about it. In my childhood, something like that was baked by my best friend's mother, and then my mother, but I don't remember what it was called.
When I baked for the first time, I was scared of the resulting dough, the color of blue clay, but during the baking process, the color turned into such a chocolate one, which made me very happy.
THANKS FOR THE RECIPE !!!!!!!

And I brought my thanks for the cake! Yesterday I made it for evening tea. Delicious, simple, not particularly troublesome! THANK YOU!!!!! I'm going to put the plus sign!

And under the name "Black Prince" I have had this recipe for 20 years:
Beat 4 eggs with 2 glasses of sugar
add 200 g sour cream
1 tsp baking soda
3/4 cans are condensed. milk
3.5 cups flour
4 tbsp. l cocoa
300g nuts

2 cakes to bake

Cream: 300g butter
1 can of condensed milk
nuts
4 tbsp. l cocoa
Glass-200g

And with a huge thank you for the cake.
It turned out to be just a fabulous cupcake, tall and delicious. I did not smear it with anything and did not even smear it on top, since it turned out to be so tasty and fragrant, and I was too lazy to make cream as usual. I made the dough exactly according to the recipe from the first page (I have with cherry and currant jam), although it was scary to add a whole tablespoon of soda, but I took a chance and did not regret it, soda is completely inaudible in the finished product.
It's amazing how such a simple and inexpensive set of products can turn out to be so beautiful and delicious.

girls, can you help.
the family demands baked goods, they wanted to please at last with a "prince", but ... there is no kefir, no jam.

there is homemade yogurt and sour cream. can one of this replace kefir? if so, how and in what quantity?
there are frozen cherries, frozen strawberries and frozen chokeberries ... maybe something of this will do? Or maybe you can do without berries at all?

Kefir for yogurt can be changed without problems. If you boil frozen berries in sugar syrup, then there will be jam

Hello everyone! I liked the recipe very much, I baked everything turned out and put it in the refrigerator until tomorrow, I'll try with the whole family I'll write: nyam: I didn't make the icing, but smeared it with cream. If I find a fotik I'll post pictures. It turned out quite thick, I cut the cake into two, but you can safely and into three !!!! very simple recipe

[Zagadoshna]

ZagadoshnaThanks for the recipe and everyone, everyone - Thanks for the tips!
Here's a "Black Prince" we got:

We eat just like that, without "foam" - very tasty and aromatic. Very interesting elasticity turned out. Made according to the author's recipe, soda is not felt. Baking 60 + 20, opened and took out immediately. I am very happy - easy and simple to do!

I cry. you get such beauty, but I have trouble. Once made with apple thick jam, - the sole is sticky. And the kefir was foaming. I decided that the jam was thick. Made with liquid apricot, - the same result. What? Tell me !!

I also made my "Black Prince". I took fresh raspberries with sugar instead of jam. It turned out tasty. Thanks for the recipe. I will do it more than once. Simple and delicious.

and glasses are used at 250g or 200g?

And this is my cake

Very tasty! Cream-sour cream whipped with sugar.

[lessik]

lessik, it turned out beautifully!

[Lesya]

Lesya, appetizing And what, chocolate or cocoa was added to the dough? And what kind of jam? It turned out so dark brown for you. I like this better

Thanks for the wonderful recipe, now I have it in my favorites. I added plum jam, instead of kefir I used fermented baked milk. Baking time 60 minutes. The result is a tall, fluffy, delicious biscuit, not "wet". I cut it in half and smeared it with custard, now I'll bake it again.

Thanks for the recipe! I keep forgetting to rewrite the recipe for the Negro pie with a dough similar to your recipe. Mom bakes it with a muffin and currant jam in a large skillet in the tea oven. I baked according to your recipe with my mother's :) currant jam half a portion in a small Philips multicooker. The result is a loose, not dull, not dry, very tasty, quick-light cupcake for tea. My husband liked it too, I will repeat. p.s. Half a glass of homemade yogurt with half a tablespoon of baking soda increased to a full glass.