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Cake with glass layers or "Cake of 100 nuts" (page 2)

N @ T @
Point of Light
Thank you for your attention to the cake, try it!
Giraffe
And if you buy nuts in shell, it will be much cheaper. In any case, with us. I checked. Cleaned, weighed, converted to kg. At our prices, I bought in the shell at 350-400, peeled ones cost 1600-1800, at least 800 to 1000 savings came out.
Vilapo
Quote: giraffe

And if you buy nuts in shell, it will be much cheaper. In any case, with us. I checked. Cleaned, weighed, converted to kg. At our prices, I bought in the shell at 350-400, peeled ones cost 1600-1800, at least 800 to 1000 savings came out.
Of course, not peeled nuts are cheaper, only now they are difficult to find
Giraffe
We have. Before, I preferred to take in the shell because peeled ones oxidize faster, and this winter I just decided to calculate how much more profitable it is. By the way, I puzzled our forum as it is easier to peel nuts and save the shell. It was in Temko "And we had today ..." Since then I have been pre-processing them in the microwave. I never got to the offer with boiling water.
Vilapo
Natasha, there is never a lot of delicious cake ... So the recipe was not shared. The cake is really very unusual in taste, so many nuts As my son-in-law said: nutty-nutty: girl_wink: After standing, the cake becomes soft, no additional impregnation is needed.
Natasha, thank you for doing and sharing this recipe with us
Cake with glass layers or Cake 100 nutsCake with glass layers or Cake 100 nuts

The slice in the picture is all that remains of the cake.
N @ T @
Vilapo
Lena, well done, that she decided on a full rate, apparently there were a lot of you, but you liked the taste, I didn't understand the main thing?
Vilapo
Quote: N @ T @

Vilapo
Lena, well done, that she decided on a full rate, apparently there were a lot of you, but you liked the taste, I didn't understand the main thing?

I wrote that there is never too much of a delicious cake, there are not many of us, only six, and I took a small piece to the hospital to my husband
N @ T @
Lena, I'm sorry, somehow missed the first words if you were 6 people and you ate so much - that means you liked it, you won't eat much of it. Happy wedding anniversary! Many years in health and well-being are still to be lived! : rose: May my husband get well!
Tanya650tta
Oh, what a cut! Gorgeous! I also bought nuts)
N @ T @
Quote: Tanya650tta

Oh, what a cut! Gorgeous! I also bought nuts)
When will you come with the report?
Vilapo
Quote: N @ T @

Lena, I'm sorry, somehow missed the first words if you were 6 people and you ate so much - that means you liked it, you won't eat much of it. Happy wedding anniversary! Many years in health and well-being are still to live! : rose: May my husband get well!
Natasha, we don’t cut off thin pieces of sweet tooth; if we collected guests, we would make two cakes
And due to the fact that the husband is in the hospital, what kind of guests, only his own family. And the date is not round, only 36

Tanya650tta
I have dr on the 17th, so after this date
N @ T @
Quote: Tanya650tta

I have dr on the 17th, so after this date
And I will remember and control!
Tanya650tta
Well, I was definitely going to do it, so the report is from me)
Giraffe
And I'm looking for a reason to do. Tiramisu has long been scheduled for tomorrow, Air Snickers and Tropicanka for Friday. The nearest September 1, long wait. So far nothing has come to mind earlier.
Vilapo
Quote: giraffe

And I'm looking for a reason to do.
Tan, and you just take it and do it, for no reason
A_SvetLanka
Quote: N @ T @

Glass cake or 100 nut cake
What an interesting recipe. Thank you so much for sharing it with us. My husband's Denrik the other day, so I'll try it. Already looking forward to its taste !!!
N @ T @
Quote: A_SvetLanka

What an interesting recipe. Thank you so much for sharing it with us. My husband's Denrik the other day, so I'll try it. Already looking forward to its taste !!!
Sveta, with me on "You", okay? I hope the cake will be pleasant and the birthday person will be happy, I am waiting with a report and impressions
N @ T @
giraffe
Tanya, I am in solidarity with Lena - you can bake for no reason, taking into account such a rich week with cakes, next week, until September 1, something
chiran-n
Girls, what is the "consistency" of the cake? Will it go for curly cakes? Dense? Tiny or not?
izumrudik
And I tried this delicious cake at Natasha's !!!! Very, very tasty !!!! I'm going to cook for my own soon. Thank you, Natasha, for such a wonderful recipe!
Vilapo
Quote: chiran-n

Girls, what is the "consistency" of the cake? Will it go for curly cakes? Dense? Tiny or not?
Ira, I think you can make a curly cake. After cooling, the cakes become very dense "glassy". Lubricate with cream, do not crawl. And when they are soaked, they sit plump, they do not crumble when cutting
N @ T @
Quote: Vilapo

Ira, I think you can make a curly cake. After cooling, the cakes become very dense "glassy". Lubricate with cream, do not crawl. And when they are soaked, they sit plump, they do not crumble when cutting
I agree 100% After cooling, it is like a monolith - a single whole.
izumrudik
thanks for the tip, Svetik, although you got a 1.5 cm strip of cake
chiran-n
Thank you girls!
Giraffe
Quote: Vilapo

Tan, and you just take it and do it, for no reason

Quote: N @ T @

giraffe
Tanya, I agree with Lena - you can bake for no reason, taking into account such a rich week with cakes, next week, until September 1, it is

We'll all burst. Airy sneakers are big, we won't eat them at once. And the dough for the Viennese strudel is in the refrigerator, and the pancakes-rolls? Husband won't take cake.
izumrudik
I baked it !!!! I expose my cut. 2 white cakes in a piece of cake are cakes, exclusively made of almond flour, it was interesting, the flavor combination of cakes and cream. I increased the portion, since sweets do not linger in my family, mine are very fond of taking a couple of pieces to work.

Cake with glass layers or Cake 100 nuts
N @ T @
izumrudik
Svetik, thank you very much for trusting the recipe and for exposing such an appetizing cut
izumrudik
Natusik, thank you so much for remembering such a wonderful recipe and sharing with us !!!!
Tanya650tta
Natasha, I collected it. If the cream does not harden, I will die ...
in general it was hard for me ... let's see how it goes ... the cakes are delicious !!
N @ T @
Quote: Tanya650tta

Natasha, I collected it. If the cream does not harden, I will die ...
in general it was hard for me ... let's see how it goes ... the cakes are delicious !!
Tanya, what is your liquid cream? after the refrigerator, the cream, as in the "Kiev" stake, is worth it, everything will be fine
Tanya650tta
I haven’t succeeded in whipping sour cream, I don’t understand the consistency, so we’re waiting ...
N @ T @
Quote: Tanya650tta

I haven’t succeeded in whipping sour cream, I don’t understand the consistency, so we wait ...
Tanya, after adding cocoa, sour cream also became thinner (you can see in the photo), after adding butter, the cream became thicker, a little heterogeneous, but I did not fool, I don’t twist the roses from it, but after the refrigerator everything became friends, solidified into a monolith do not worry - everything will work out
Tanya650tta
Quote: N @ T @

Tanya, after adding cocoa, sour cream also became thinner (you can see in the photo), after adding butter, the cream became thicker, a little heterogeneous, but I did not fool, I don’t twist the roses from it, but after the refrigerator everything became friends, solidified into a monolith do not worry - everything will work out
Thank you, Natasha, you give me hope !!! I will unpack at night
N @ T @
Tanya, it is possible earlier, he quickly grasps
Tanya650tta
Quote: N @ T @

Tanya, it is possible earlier, he quickly grasps
there will be no early time, I am a night bird)
N @ T @
Tanyusha, good luck, I'm waiting for an objective report to taste and cut
Tanya650tta
Quote: N @ T @

Tanyusha, good luck, I'm waiting for an objective report to taste and cut
of course!! I promise
izumrudik
Tanya650tta maybe you put a few nuts in the cream? For example, I even did it with store sour cream and I didn't even have to put it in the refrigerator.
Olga y
Here I do not know anything about this business, to fry the nuts, it takes how long, what is ganage and cream whipped with what? Here I am stupid ..... In the meantime, I read five pages all .. it seems I can taste it. I really wanted to bake, please teach. In August, for my birthday, I will try to reproduce such deliciousness. Can you help?
N @ T @
Quote: Olga y

So I don't know anything about this, to fry the nuts, how long is it, what is ganage and cream whipped with what? Here I am stupid ..... In the meantime, I read five pages all .. it seems I can taste it. I really wanted to bake, please teach. In August, for my birthday, I will try to reproduce such deliciousness. Can you help?
Olya, I had the nuts in a shell, I poured them onto a baking sheet and kept them at a temperature of 120 degrees for 30 minutes, cooled down - peeled them. If peeled nuts can be calcined in a frying pan, or in the oven, stirring occasionally. Roasted nuts are tastier.
The cream was whipped with a mixer.
Ganache is a cream of 33% cream and chocolate (ratio 1: 2). Put the cream on the fire, bring to a boil, but do not boil, immediately pour the chocolate into pieces and stir until a homogeneous consistency, remove from the heat immediately. We have a separate topic, type "ganache" in the forum search engine and get more than one recipe.
Happy cake
Olga y
Nachachka, honey, thank you, I didn’t write the ganache correctly, I wrote it and went to look for what it is, I’m already reading. Thank you very much, I will bake it!
Tanya650tta
Quote: izumrudik

Tanya650tta maybe you put a few nuts in the cream? For example, I even did it with store sour cream and I didn't even have to put it in the refrigerator.
no, I am not leaving the recipe, I measure everything in grams.

Natasha, froze !!! samples tomorrow!
.
N @ T @
Quote: Tanya650tta

no, I am not leaving the recipe, I measure everything in grams.

Natasha, froze !!! samples tomorrow!
.

Have a nice try!
Tanya650tta
And here I am with the report:
Cake with glass layers or Cake 100 nuts
Cake with glass layers or Cake 100 nuts

The cake came out 4.4 kg with a bow and mastic on the coating, I made a full portion D26 cm
It is perfectly leveled under the mastic, in general, the cake holds its shape well, it was cut well, it did not flow in the heat.
to the taste - everyone liked it, ate it at once, in the morning there was nothing left.
I taste - usually, I can see that I was so much worn out with him, and there were problems with the coating at night that if only I could eat or I don't want so many cakes that I just don't need to give
In general, those who love nuts must do it.
If I decide to do it again, I'll try to bake it in silicone molds, greased with rast. butter and sprinkled with flour. such are the plans.
N @ T @
Tanyusha, thanks for the report. I'm a little upset by your rating of "usually", but I'm glad that the guests liked it and they ate 4.4 kg of cake - this is also an indicator
Now tell me, why did you suffer with him? Everything fell off my ordinary baking paper perfectly. But in the 90s, we greased the iron mold with oil and sprinkled it with flour for better removal.
Tanya650tta
Quote: N @ T @

Tanyusha, thanks for the report. I'm a little upset by your rating of "usually", but I'm glad that the guests liked it and they ate 4.4 kg of cake - this is also an indicator
Now tell me, why did you suffer with him? Everything fell off my ordinary baking paper perfectly. But in the 90s, we greased the iron mold with oil and sprinkled it with flour for better removal.
it's just, honestly, I don't want a cake, and my husband refuses, barely persuaded me to try a piece, it obviously depends not on the cake, but on what I ate.
I don’t know, my cakes didn’t want to peel off the paper at all, or the 8 min 180 degree mode didn’t suit me
N @ T @
Tanya, there you need to feel the degree of readiness, everyone can have a temperature and time correction for their own oven. I specially photographed the finished cakes to understand the readiness.and then let it lie down a little - about 5 minutes and the paper leaves, they do not fly off it, of course, but they are removed.
I hope the next time it will still be and the cakes will succumb to you: rose: thanks for trusting the recipe!
Tanya650tta
Quote: N @ T @

Tanya, there you need to feel the degree of readiness, everyone can have a temperature and time correction for their own oven. I specially photographed the finished cakes to understand the readiness. and then let it lie down a little - about 5 minutes and the paper leaves, they do not fly off it, of course, but they are removed.
I hope the next time it will still be and the cakes will succumb to you: rose: thanks for trusting the recipe!
Natasha, I'm glad I tried it, there will definitely be a second time !!!
Vilapo
Quote: Tanya650tta


I don’t know, my cakes didn’t want to peel off the paper at all, or the 8 min 180 degree mode doesn’t suit me
It's a pity that you have problems with removing the cakes, the cake is prepared quickly without this problem. In order not to cut the paper, I turned the bottom of the mold. I smeared it lightly once with butter and baked on it, removing with a large knife
Like this:Cake with glass layers or Cake 100 nuts
Tanya650tta
Quote: Vilapo

It's a pity that you have problems with removing the cakes, the cake is prepared quickly without this problem. In order not to cut the paper, I turned the bottom of the mold. I smeared it lightly once with butter and baked on it, removing with a large knife
just about, I also need something solid!

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