Cake "Plombir"

Girls, I want to make this cake this afternoon, but I am confused by the need for butter in the room. There is no oil yet. Can the dough be melted in a micron?

Yes, of course you can soften it in a micron.

Yes, of course you can soften it in a micron.

A question to the author of the recipe - could you somehow correct the design of the recipe at the very beginning? Where the recipe for making the cake is written, at the bottom immediately place the necessary ingredients for the cream and their required amount. So that those who want to cook according to this recipe understand that you need to stock up on 2 packs of butter and other things, and not look somewhere in the recipe itself? Inconvenient to use.

Opensource projects, eh .. somehow without thinking ... I'll write to the moderator, otherwise I can't fix it myself.

I also brought my thanks for the recipe! I put it to soak, but I have already tried the cream and cake. The cake is just incredibly delicious !!!!
Sprinkle it with sweat grated nuts and that's it
As for me, even half the dose of sugar is sweet, but this is not for everybody. In general, the most positive emotions

[Sandiya]

Here, I also reduce sugar, sweetly, but I left the recipe in its original form, so to speak, with my own explanations only because we have zealous sweet tooth, oh, they are fighting for sugar, oh, and buhtyayayat
Sandiya , glad you liked it

Flaksia , fulfilled your request, corrected the recipe.

Thanks for the recipe! This is a lifesaver wand. Very fast and delicious. And my husband really liked the cake, so now we make cookies according to this recipe.

It’s for sure that it’s a lifesaver and you don’t need to worry that the cake has risen with a dome or a donkey, everything is always normal here. why not?

By the way, I will also make cookies according to this speech, just put a little more flour - I want to cut out with molds

I baked mom for her birthday! We ate so quickly that I didn't have time to take a picture. But it doesn't differ much from the original.

But the taste really resembles an ice cream.

Girls please help the most "smart" I did now I baked the dough I got a shortbread dough and then I read it like a biscuit for everyone .... so I asked myself a question, probably something I did wrong with the dough .... do I need any then the sequence of combining the ingredients in the dough and whether it is necessary to beat it with a mixer or just stir with a spoon the questions are stupid I understand but I am making a cake for my sister's birthday I would not want to be embarrassed

Shortbread ?? how so? there should be a soft crust ... like a thin biscuit.
The sequence is usual, grind butter with sugar, you can even not until white, just mix, then add eggs, I throw soda right into sour cream, and as soon as it starts to puff, I mix it with a mass ... then flour ... and fsё ... I mix everything with a spoon, it turns out such a thick thing, I spread it with a spoon, level it and bake it.

So what? is it a straight dry cake?

[Suslya]

Oh Suslya now the dough has cooled down I tried a real shortbread very tasty but everything is crumbly ... I did everything differently, beat a little eggs with sugar with a mixer, then added sour cream, then butter, as a result, the butter, it seems to me, did not completely disperse with other ingredients ... I did it in two portions okay, let's bake again according to your method))) we'll eat it at home ourselves

What about soda? haven't forgotten?

I put her mustache as it is written, I went to make a new portion, I hope the mustache will work out

Hello everybody!! I carry my fly in the ointment (((I was so happy about your simple recipe! I don't seem to be friends with baked goods, but sometimes I really want to make something super tasty)) I made a cookie immediately and excellently, which inspired me even more. And then it began ..The milk did not thicken much, well, it became like yogurt .., and when I combined it with butter, it just turned out to be some kind of nonsense, well, it doesn't whip for the life of me !! And of course it stratified - it looked like castor oil in milk .. beeee ... But I read on the forum that the girls in any case get tasty (the products are all fresh, I followed the recipe strictly), so I quickly mixed everything into a mold and into the refrigerator until morning. My husband ate in silence, but when he began to torture, he admitted that he felt three tastes: raw dough, butter and some kind of substance. does it mean something is wrong with me?

[Suslya]

Suslya I got a shortbread again, I don't understand what was wrong, I took a picture of my cake and compared it with yours on the first page ... it is clear that they are different
I really don't know what to do, I feel like a fool, everyone is fine, but I don't ...

Well, what can I do, bring your spoon here, we'll figure it out
How did you brew milk with starch? And that is, we have such a Scroll, which turns out to have no idea how it happens .. but did it and then washed the kitchen (because milk is not beaten with a mixer)
You diluted the starch with milk, a little, right? then they boiled the rest and poured the diluted starch in a thin stream, right? if the starch is not bodied, you should get milk jelly, such a thick ... well, jelly in general ... Then the butter is whipped, it should be at room temperature, and slowly, on a spoon, COOL kissel is added, whipped a portion, added, the mass should be homogeneous.

The cream can be thick, it can even turn out .... well, how to say ... um .. "snotty" well, stretching like that, whip it, and he climbs right on the wedding ceremony, oh! gelatinous, but all this is allowed, but what would stratify ... was the jelly warm?

And this ... and "castor oil in milk" is how?

about a day today, huh? Lion cub don't cry, let's see ... eh ... and what could it be ... but it crumbles right on the break, right? as it cools down, take a break, eh? hospadi, maybe you have different products in Dresden ... thermonuclear flour ... maybe your flour needs less ... I see it was a very cool dough, it just baked with curls ...

[Suslya]

Suslya I'll take a picture later, but the dough was really thick, and I put three glasses in the first portion and it was the same anyway, but should it be like biscuit or more abruptly in consistency before baking? I also sin on sour cream ... there are two types of it, thinner and thicker, so I took one that was thicker, maybe I should have been thin

Here is my cutaway


What do you think, with such a dough, the cake will probably not be so tasty right? I'm sitting here thinking ... I've already cooled the milk with starch .... even though it's okay to make a cream for this test, or is it better not to translate the products?

[Suslya]

You know .. what tells me what should turn out .... nook kusni .. how is it? well, it's not quite dry ... according to the photo, it's so soft inside ...

Suslya I'll take a picture later, but the dough was really thick, and I put three glasses in the first portion

hto said sho 3 nada, eh? and in this 2 poured and the same effect?
My dough was thicker than biscuit ...

So three is for a double portion, it is soft but everything crumbles))))

[LvenokDD]

LvenokDD, I think it's about sour cream ...
And the second time the cake is even nothing !!!
Suslya, forgive me, I'm just interfering, but it seems to me that if you make a little more cream, it will saturate such cakes ...

in gives .. already at a double portion she swung ... the heroine is straight .. well, since it is soft and crumbles, then do it then, only when you mix with the cream, then do not zhmakay much ... akuratnenko there.

Ol, that I also think that the cakes are quite decent, but the Lion Cub here grit, that crumbles ... that he will be saturated, do not worry, if you do a lot of cream, then these cakes will dissolve even

Girls, I’ve read about a treat and I’ll go bake it right now (I’ll be fine with a biscuit or sand). I’ll ask for advice, but mona baking powder instead of soda and vinegar?

[Chamomile12]

Chamomile12 , since you are already going to bake, and Mustache Ours seems to be not on the site, then I think she will forgive me if I answer.

Add baking powder.

Castor oil with milk is butter, apparently, "g ...", well, with normal butter, no castor oil works, but this margarine was sold under the guise of butter .. That's all ... So that such a cream does not work, well, I don’t even know, it’s not cooked jelly, well, and butter, two ... Straight, "for the power it is insulting." I got it out of the bookmarks - I want to bake, but I'm waiting for the fast to end ...

She put in the powder without asking. For some reason, 2 tablespoons of flour did not fit. The sour cream was sooooo thick (the spoon was already standing) All the same, homemade (the lady's name is Martochka), so I added a couple of tablespoons of yogurt, not sour. The biscuit is soft baked and smells delicious. I added a handful of white chocolate kopecks to the cream jelly. I'm waiting for the FSE to cool down and start to fight. I will definitely report back, perhaps with pictures.

Yeah. She did everything. The kissel didn’t cool the cold, it was so ... it was a room, and the oil melted by itself. It did not peel off right away, but somewhere on the fourth scoop (I added it with ladles) and then these grains did not dissolve anymore ..
And about castor oil, I cleaned the intestines like this for a long time. A glass of milk and three bottles of castor oil you stir in one gulp: drinks: and then half an hour with a heating pad and uuuuuuuuuuuuuuuuuh)))

I wonder if you can replace the butter in the cream with curd or curd mass?

Hurray, I got such a delicious cake. Already they dodged a bite with a seagull! And how to insert photos? And biscuits and cream and ready-made and cut into pieces.

[Chamomile12]

Chamomile12, here is the link "How to insert a photo" -
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=73109.0

Thank you very much! Tomorrow will boom (I can't find an adapter from a camera down to a computer.)

HERE IS MY PROMISED PHOTOS OF CUCKETS WHILE I FIND THIS ADAPTER. REPAIRS Worse Than War.

Sorry for the first two photos. Then I came to my senses that it was necessary to reduce to 320.

Normal photos, here they also insert more, so the pages are mismatched. If anything, then in the radical you can take the 3rd link - "Preview-increase by click", there will be a small photo and will increase only after clicking on it.

And the cake is pretty, well done!

Where is our long-suffering Lion Cub? Whoa ... where did you go? how's the cake? ... it's scary to ask ..

Mash, my cream didn't want to soak the cakes at all. The cake in the refrigerator is so frozen that when cut, even broken pieces of cake layers fell off. Maybe because of the thick crust and fatty cream? Judging by the reviews, the cake should be a little loose, and it seems to me that it is not completely baked, although it was sitting in the oven for mines. 40 at T 200. True, instead of soda, I put a baking powder 3 \ 4 tsp. Maybe because of this?
Yes, I also added lemon zest, the next time I will not put it back - I re-aromatized.
But in general, delicious, thanks

Another "Sundae"
Another respect to the author

Sladolka
This is cake! Amazingly designed!

[Flaksia,]

Sladolka
This is cake! Amazingly designed!

Flaksia, Thank you! These are my first cream roses

First ?! They don't look lumpy at all. (y) Class!

First ?! They don't look lumpy at all. (y) Class!

Thank you! I hope I still reach the top in decorating!

Wow! the first roses! eh, but I still can't get it. What kind of cream, protein? so airy, so fluffy

And here is my first "Sundae" and the first mastic cake !!!

Very tasty! Thank you!!!

Wow! the first roses! eh, but I still can't get it. What kind of cream, protein? so airy, so fluffy

Thank you for the compliments
And the cream here is "Wet meringue"

Here's another wet meringue sundae
Loved this cake for its "pliability" to shapes
Do not judge strictly
The cake was made in a hurry to congratulate a colleague before she went on maternity leave

[Gopher]

Today I also baked Plombir.
The husband insisted on a cake for his mother's doctor (that is, my mother-in-law), and outside the window +33, and it was even scary to think about the oven turned on ...
But I looked through the Temka with this cake: they basically said that it was quick and not troublesome - and I decided. And I can say that it is really fast and not troublesome. The whole process - taking into account a double portion (that is, two cakes were baked in turn) and a lunch break - took me an hour and a half, maybe a little more. Now standing in the refrigerator, waiting for her fate
For the sake of experiment, I cooked one cake in butter, and the second in margarine. And I can say for sure that I liked the margarine more - it is more tender and fluffy.
Gopher - respect and respect!

What an interesting recipe! I'd like to try it! Here we finish this cake and will definitely take on the ice cream. I have recently been with you and have literally fed my relatives with various cakes. I love it when the house smells of baked goods. Thanks for the recipe, I have no doubt it will become one of my favorites!

[Suslya]

Suslya
I have a question - can you bake the cake today and collect the cake tomorrow?