Universal cake

Category: Confectionery
Universal cake

Ingredients

For almond biscuit
almond flour 50 g
invert sugar (honey) 40 g
yolk 40 g
egg (yolk + white) 40 g
olive oil 25 g
protein 75 g
sugar 40 g
sifted flour 35 g
for pistachio biscuit
the same ingredients + pistachio paste 1 tsp with a slide
Patissier
milk 250 ml
vanilla (real)
corn starch 26 g
sugar 60 g
yolks 3 pcs
butter 30 g
maximum fat cream 125 ml

Cooking method

  • Universal cake
  • Long thought to exhibit or not? In principle, not a recipe, but an assembly instruction, but so insane that everyone likes it. Thin nut cakes that do not require impregnation, bright cut, endless patissier tenderness and bright berry / fruit / chocolate note in the center. The cake can be frozen and wrapped in mousse.
  • The recipe is designed for molds up to 18 cm. The final height is about 7-8 cm, with mousse about 10. Weight 1.4-1.7 depending on the filling, with mousse up to 2.2-2.3 kg.
  • So let's get started.
  • First you need to decide on the central bright layer of the interlayer. I like
    Cooley strawberry (fomca)
    , strawberry-raspberry, mango-paciflora or
    Cream "Tafita" (Lelechka84)
    ... Prepare the layer and freeze it, if it is coolies, cream and other goodies ... I make tafitou right away.
  • I wrote a lot about the patiser here,here,and here,and here.
  • A cake with a diameter of 14-16 cm requires one portion. For a cake with a diameter of 24 cm 2 servings. Everything else is 4 or 5 yolks.
  • Now about the cakes.
  • Preheat the oven to 200 ℃.
  • Whisk the protein together with sugar into a soft meringue. Beat on low speed, adding sugar in two steps. We need durable foam. As soon as the mass does not flow out when turning, we immediately turn it into whisk.
  • In a separate bowl, beat the butter, almond flour, invert sugar, eggs and yolks and pistachio paste for pistachio biscuit. Beat for 5-7 minutes, until fluffy foam appears.
  • Into this mass we introduce a third of the whipped proteins and equalize the density of the masses (stir, without fear of spoiling the meringue). Gently mix in the second 2/3 of the mass with a silicone spatula, then add 35 g of sifted flour. Knead again and pour on a baking sheet (I use a silicone mat), but you can also use baking paper. We level with a palette. Can be sprinkled with nuts (candied), can be cocoa beans (crushed), can be chocolate chips (for muffins and baked goods, heat-resistant).
  • Bake for 5-7 minutes until light golden brown. Height about 0.5 cm.
  • Cut 2 circles from the cooled layer.
  • Also prepare the pistachio biscuit.
  • If you need to do in a larger diameter, then I increase the portion by 1.5 times, draw a circle and spread the dough according to the pattern. Enough for 2 circles up to 24 cm. Didn't try again.
  • Assembly.
  • Universal cake
  • Put almond biscuit, patisier, pistachio biscuit in the ring, if tafita, then only generously, if with coolie then a thin layer of patisier, then coolies and on top another patisier, pistachio biscuit, patisier and almond biscuit.
  • All. I put it in the freezer for 6-8 hours, take it out of the mold by simply warming it up with a binder (you can use a hot towel).
  • In principle, at this stage, the cake is ready, the design is at your request.
  • In the photo there are cakes made from the remains of biscuit and cream.
  • Universal cake
  • Note: pouring mousses ("sinking")
  • Vanilla mousse
  • 100 grams of milk or cream
  • Vanilla
  • 30 g yolks
  • 30 g sugar
  • Dissolve 4 g of gelatin in 24 ml of water
  • 250g cream, whipped until soft peaks.
  • Boil milk and vanilla.
  • Combine yolks, sugar. Pour some of the hot milk into the yolks in a thin stream, stirring constantly. Return the whole mass to the saucepan and heat to 82 ℃. Add gelatin. Allow to cool slightly and combine with whipped cream.
  • Sometimes, when I’m completely lazy, I make it in a micron - mix everything and heat for 20-30 seconds, stir it again to the desired temperature.
  • If for pouring the cake, then add another 1 gram of gelatin per double serving.
  • Chocolate muss
  • 75 ml cream
  • 90 grams of dark chocolate, 55% or more
  • 40 g nutella (can be replaced with milk chocolate)
  • 3 grams of gelatin in 18 ml of water
  • 110 ml cream (beat until soft peaks)
  • Soak and melt the gelatin, melt the chocolate, bring the cream to a boil. Pour the cream over the nutella chocolate and stir. Add gelatin, stir. Stir in whipped cream.
  • Serve at least two. Freezes sooo fast. Before I make the mousse, cake, mold and everything else on the table.

The dish is designed for

for 8-10 people

Time for preparing:

1.5-2 hours

Cooking program:

oven, mixer, handles

Note

In fact, everything is very simple and, most importantly, delicious. If you want chocolate cakes, then 15 grams of flour is replaced by 15 grams of cocoa. The recipe contains almond flour, but it is only 100 gr.
Pamper yourself and your loved ones!

Ljna
Natasha, everything is simple and easy for you
masterpiece!!!
Mari_M
Natashahow easy and simple everything is with you. Thanks for the recipe.
Rada-dms
This is what I love! Anything you want, a lot and a choice!
prona
Evgeniya, Mahfuza, Rada-dms, thanks for your attention. Well, a very versatile system! And just like everyone polls Try it! You will have so many days off now
Albina
Natasha, beautiful cake 🔗
Zhannptica
NatashaThanks a lot for the cheat sheets for dummies. Everything is very accessible and understandable !!
Or you can refer to Cooli Pliiz so that everything is in one place in the tabs.
prona
Jeanneof course you can, today I'll add everything
Zhannptica
Thank you
Kara
Oooh, Natasha, cool cheat sheet. I have seen with many pastry chefs this sequence of introducing flour for biscuit - at the end. I'm wondering what this gives. It seems like the other way around, you need a minimum of stirring after the meringue has been introduced. It is not so easy to stir flour. I've tried this and that. I like the option of introducing all the flour to the proteins more, I, handshake, can not mix the flour at the end normally without damaging the structure of the biscuit.
But I admit (even I'm sure) that there is some useful secret in your method. Which one?
prona
Zhanna added to the tafita too.
Quote: Kara
I am wondering what this gives
This is an adapted recipe by Nina Tarasova (she has chocolate, and I made it for all tastes). I think it’s a matter of gluten, so it doesn’t have time to develop and the biscuit just melts in the mouth (my scraps are cleaned from it first). And there is nothing special to interfere with, I sift 35 grams with a small strainer for powdered sugar, two movements and everything is mixed.
And if you introduce it before the proteins, then the dough will be very tight and you will have to make more effort to mix, which means that the proteins will settle more. Well, this is theoretically, as I think ...
Kokoschka
pronawhat a beauty .... yes yummy ...... at least run right away and master ...


Added Wednesday 28 Dec 2016 05:29 PM

Natasha, and if there is a form only for 26 will not work? Will it spread?
prona
Lilia, thanks! Of course it will do! Only make the dough for 1.5 servings and 2.5 cream, Well, a layer to taste. I pour all the cakes into mousse, and the largest mold is 26, therefore I do everything at 24, so that I can calmly "drown" it later.
celfh
Quote: prona
And just like everyone without exception
Who would doubt that!!!
Kokoschka
Natasha, Thank you. What is not a recipe is just a Masterpiece !!!!
No wonder everyone likes it!
Loksa
I also liked the cake! Thank you, Natasha! Natasha, did you eat pineapple? I want a strawberry coolie with pineapple slices, do you know how to make it?
Kara
Oksana, I'm not Natasha, but let me answer. It is in this version, pineapple slices in strawberry puree, everything will turn out fine. But on the contrary
prona
Kara, Ira, thanks!
If after all the holidays I don’t forget, then I’ll lay out the recipe for marmalade jelly, there are just the pieces according to the recipe.
Quote: Loksa
Natasha, and you threw pineapple
I made it with agar-agar in a tropical coolie.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Rada-dms
Hurrah!! What a wonderful recipe won! Congratulations! And happy New Year!!!!!
gala10
Natasha, Congratulations on the victory!
Kara
Natasha, congratulations! Great recipe worthy of victory !!
Albina
Natasha, Congratulations 🔗
Shyrshunchik
prona, Natasha, with a medal for you !!! You are the first in 2017 !!!
Kokoschka
Natasha with a DESERVED VICTORY !!!
thrill
Natasha, congratulations on the medal !!! You have any recipe, then individuality !!! Good luck to you!!!
prona
Chef, unexpected and very pleasant! Thank you for such a gift


Added Friday 06 Jan 2017 05:32 PM

Girls, thank you very much for the congratulations! Very very nice !
filirina
Natasha, thank you, our dear, for sharing the secrets of such beauty and deliciousness! With the victory! The recipe has been bookmarked.
prona
Irina, Thank you! Hope it comes in handy
Tatka1
prona, Natasha, congratulations!)
Smart girl!
Mari_M
prona, Natasha, congratulations on the medal!
Merri
prona, Natasha, congratulations on a well-deserved victory, all your recipes are worthy of it! Thank you for teaching us everything!
prona
Tatyana, Irina, Mahfuza, , thank you very much!
Quote: Merri
Thank you for teaching us everything!
How much did you teach me ?! Everything that I know and can do I owe HP! This is where I met my love
Tumanchik
Natasha, congratulations on your victory !!!!!!!!!!!!!
Alexandera_cake
Hello! Does the patisier hold its shape when cut on whipped cream? does not float? And do you need a press? thank you in advance!!!
prona
Alexandera_cake, yes, the cake holds its shape well. After assembly, I freeze it and then "drown" it in mousse.
I did it for myself, received photos from clients, received reviews - everything is OK
Alexandera_cake
Thanks for the answer!
prona
Alexandera_cakehope the recipe comes in handy
Alexandera_cake
Alexandera_cake
I was preparing a tart, I did not have enough cream in it, it soaked the biscuit quite strongly, vlt, I think if the mousse for "drowning" is used as a cream, it is not rubber and holds the shape, I wanted to insert a photo of the cut I will not find how)
prona
Alexandera_cake, and on what diameter did you do?
The mousse can be used as a layer, only the cake must be from the freezer. This is in theory.
Svetka-Vetka
prona,
Hello!
Natalia, I want to make your cake for my daughter's birthday. I would like to clarify on the mousse. Can I just pour them a frozen cake?
Or should it be sunk like in Eurocorts?

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