Cake "Tropicanka"

Category: Confectionery
Tropicanka cake

Ingredients

BASKET:
Water 1 1 \ 2 tbsp
Butter 75-100 gr
Salt 1/2 tsp
Medium egg 4-5 pcs
Flour 180 gr (1, 5 tbsp)
CREAM:
Milk 420 ml
Sugar 150 g
Vanilla sugar 50 g
Flour 45 g
Egg 2 pcs
Butter 200 g
Cognac 1 tsp
Flavors taste
FRUITS:
Complete freedom of imagination
JELLY for DECORATION

Cooking method

  • At the request of the workers, I am posting the recipe for the "Tropicanka" cake, because, as it turned out. for some misunderstanding, we do not have a recipe for this cake on our website! The recipe for this cake has been surfing the web for a long time! Rumor has it that they were the first to cook it in one of the Dnepropetrovsk cafes. It is possible that it was at that time that a heartbreaking series of the same name was on television, the female population of the Soviet (or post-Soviet?) Space followed the twists and turns of the plot with bated breath ...
  • So, everything is quite simple:
  • To prepare the cakes, we make choux pastry. I love my recipe, which I have been using for many years:
  • COOKED Dough:
  • In a saucepan, bring water, oil and salt to a boil, remove from heat, add to the hot liquid in flour, stir vigorously. Put the pan on low heat again (a water bath, switched off, but did not have time to cool down the electric burner) and continue stirring until the dough begins to move away from the sides of the pan and forms a smooth dough lump. This usually takes 1-2 minutes. Cool the mass slightly (5 minutes) and add eggs one at a time. After the introduction of each egg, knead until the lump is smooth, so that the egg completely interferes with the dough. It is very convenient to do this in a stationary mixer. Now I use the Kenwoods and making this type of dough turns into just fun !!!
  • When all the eggs are hammered into the dough, it is smooth but quite sticky.
  • Next, we place the dough in a pastry bag with a round nozzle or simply in a plastic (or milk) bag with a cut corner.
  • Draw a circle with a mesh inside on a sheet of baking paper. Mesh mesh no more than 3x3 cm.
  • If it is supposed to make a rectangular cake, then, accordingly, we draw a rectangle with a mesh inside, BUT of two types - with a straight and oblique mesh, that is, we need two sheets of baking paper for two templates.
  • First, with choux pastry from a pastry bag, draw the outline of a circle (rectangle)
  • Tropicanka cake
  • Then we draw the actual grid:
  • Tropicanka cake
  • We bake in the oven at 180-200 degrees until golden brown. Choux dough increases in volume during baking and if it is done correctly, then the result is a ruddy product that is hollow inside!
  • These are the cakes obtained as a result of all the work:
  • Tropicanka cake
  • From the amount of dough according to my recipe, exactly 5 cakes with a diameter of 26 cm are obtained.
  • I make custard according to a recipe from the book "CAKES", on our website there is such a cream called Tropicanka cake
  • Lubricate the top and sides with cream, cool and level.
  • Cooking jelly for pouring. I used 2 sachets of Dr. Otker's ready-made jelly, but have previously made my own with fruit juice and agar. In general, there is no difference here ..
  • Spread the fruits on top of the cream on the cake and pour jelly from a spoon !!
  • Let's cool down!
  • We taste with pleasure !!!
  • Tropicanka cake
  • (I apologize for the quality of the last photo, I took it with a mobile phone at the dacha. almost ripping the people out of their mouths! )


nakapustina
Aunt Besya , I love choux pastry very much, but, to be honest, I haven't tried anything like this. Thank you
Husky
Aunt Besya, but how does it happen that it does not tear and it turns out to be completely homogeneous?
Gasha
Stunned, crazy, die, don't get up !!! Lenaaaa, take off my hat, no, one hundred hats !!!
Aunt Besya
Quote: husky

Aunt Besya, but how does it happen that it does not tear and it turns out to be completely homogeneous?
It is normally laid out from the nozzle, evenly, does not break. When you remove the cakes, they are a little brittle, but not so much that they cannot be put on top of each other! Who has Wilton's tips is perfect№12
Quote: Gasha

Stunned, crazy, die, don't get up !!! Lenaaaa, take off my hat, no, one hundred hats !!!
Thank you !!!
Husky
I meant that the dough does not tear during baking and it is so even after baking. Usually, when baking choux pastry, it tears in the middle. And it rises in bumps. And here the mesh turns out to be so even. The dough is kneaded exactly the same as usual for eclairs.
Lyulek
Aunt Besya, thanks for the recipe for an interesting cake!

I'll clarify a little: the amount of flour in the cakes is not indicated
I have already fixed
obgorka_gu
Hurray! Found a cake! In the preparatory class, the tip is not correct Aunt Besya, thanks for the master class, well, I will definitely do it!
obgorka_gu
I apologize if the question is stupid, why don't I see how much flour does it take for this amount of dough?, Like I read it carefully, or it's time to sleep, like the morning is wiser than the evening, tomorrow I'll see everything
Chamomile12
AND I, I SAW HOW MUCH FLOUR-180GR OR 1.5 GLASSES.
Natalia K.
Thank you Aunt Besya for such a beautiful cake. I also made it, very tasty, I took the recipe from the site My Bread Maker, the first one showed the performance of this cake Sveta.
Aprelevna
And if, for a layer of cakes, just beat sour cream with sugar,
will it work out well ... ??
I remembered that my "Ladies' fingers" with sour cream flew away, not having time to nastoyatstsa ..
Aunt Besya
I also really like the combination of choux pastry with sour cream, I have been baking the "Ladies fingers" cake for about twenty years and it is still the most favorite in the family. But I always soak "fingers" in cream so that they are well nourished, like this one a liquid cream will saturate the grate ... I don't even know. Gotta try to understand

natalisha_31 , Do you think I claim authorship? Yes, never! What is written in the first post
Natalia K.
Aunt Besya, I didn't mean to offend you. Sorry if you offended.
Aunt Besya
What are you? What nonsense! And even in my thoughts did not happen !!! : drinks: I'm just a lawyer and all these disputes with the authorship of recipes, to put it mildly, smile at me! It's funny to watch how the people keep their primacy in cutlets
tatulja12
Aunt Besya, gorgeous cake !!!!!
Iza
Aunt Besya thanks for the gorgeous cake! I took it to my bookmarks.
lyudmila7206
The cake is very interesting. I never thought that the cakes can be made with a wire rack. Idea - CLASS
sapuch
Thanks for the cake!
Accept the report!
Tropicanka cake
Only I have pineapple made of fruit (though fresh). The housewives ordered another cake.
addresat
And here is my Tropicanka. The weight of the cake turned out to be 5 kg. Everyone was delighted. Even those guests who do not eat sweets and bread could not resist and tried the cake. And my sister asked to bake a cake for her son's birthday.
Tropicanka cake
Luysia
Girls, how much fruit do you need for this cake?
addresat
4 bananas, 3 peaches, 2 oranges, 3 kiwi, apples 5pcs - small white filling, apricot - 200-300 gr. , gooseberry - zhmenka.
It seems to be somewhere like that.
Luysia
addresat, thanks, I will navigate now!
izumka
addresat, but the photo of the cake is not visible ...
kubanochka
Aunt Besya!
Thank you so much for the recipe! There is no photo, because I decided to photograph the whole and in the section when the kids arrive. But where is there ... Until I went up to the second floor to the bedroom for the camera ... In general, everything was SOOOOO VERY tasty.
Giraffe
It turned out not very beautiful, but very tasty. There was not enough cream, it seems there were a lot of tasters.
Tropicanka cake
And it freezes in grandma's refrigerator
Tropicanka cake
The tasting has begun https://Mcooker-enn.tomathouse.com/r-image/s011.r.1/i315/1108/72/178ee4dd5e7c.jpg And here layering is better seen. Tropicanka cake
Personally, I really liked the cream, I loved custard dough before that. Of the berries, I really liked the gooseberry, when you bite it through with cream and first the sweet middle and then the peel with sourness, yes this cream .. there should be a smiley face that swallowed his tongue, well, or at worst this one: fly: e places where it seems like nothing no ... there is a banana, I also liked it. Well, in general, I will repeat more than once. And upstairs I really wanted to add something green, but they did not sell kiwi in the village ... And the cucumbers lying nearby were very much begged
Vitalinka
Aunt Besya, I also brought you a thank you for the cake!
I did everything according to the recipe, only I made 1.5 servings of the cream. But for some reason this amount of cream was not enough for me to decorate the cake.
Tropicanka cake Tropicanka cake Tropicanka cake

The cake is delicious! Fruits - kiwi, banana, grapes, apple and peach. The weight turned out to be almost 3 kg.
Natalia K.
Vitalinka a very beautiful cake turned out and I believe that it is very tasty. Tell me, what is zholtenka on top of the cake?
Vitalinka
natalisha_31, Thank you ! The yellow on top is coconut flakes.
Natalia K.
Super, how beautiful. I would never have thought of it thanks.
Hairpin
Aunt Besya!
Not that I want to scare you, but I'm already doing it. Well, further down the list. It's all wrong with you. Well, not quite all, but ... THE DIAMETER OF THE SECTION OF THE GRILLE REINFORCEMENT WHERE? !!! No !!! That's that too !!! In short, if you look at our lattices with a proportionate sober look, then I took the cross section three or four times larger.
If they are blown apart so that they stick together ... So, I will have a Tropicanka only made of dough ...
Don't tell anyone ... Etta I told you in confidence ...
Aunt Besya
so ... Hairpin wrote the post yesterday ... And the silence ... Looks like it has eaten up the cake and is silent to itself ..
Hairpin
Nope ... we'll finish it, and I'll try with the correct section ...
himichka
Quote: Aunt Besya

so ... Hairpin wrote the post yesterday ... And the silence ... Looks like it has eaten up the cake and is silent to itself ..
So she stood in the corner on peas all night
Giraffe
Quote: Hairpin

Nope ... we'll finish it, and I'll try with the correct cross-section ...

Well, how does it taste like, did you like it?
Hairpin
Quote: himichka

So she stood in the corner on peas all night

Patsham? !!! Have I done something?
Hairpin
Quote: giraffe

Well, how does it taste like, did you like it?

Yes, a wonderful cake !!!
Aunt Besya
Vitalinka, what an elegant cake it turned out !!! But the main thing is that it is delicious !!!
BUT Hairpin until it shows - I do not believe that I baked
Elya_lug
What an interesting and delicious recipe! accidentally stumbled upon. Hooray! Now I know what kind of cake to bake for my 3-year-old son in the DR, otherwise I could not decide. I will do it and I will definitely report back.
natapit
Aunt Besya ! Thank you so much for the idea and recipe for a delicious cake! : rose: great cakes. cream fruit. I'm true. fantasized a little. made lemon and chocolate patisier. we were sooo tasty!
Tropicanka cake
Aunt Besya
What a handsome man you did !!! The word "patisier" is unfamiliar to me, but I believe that it is delicious, delicious !! In general, you have magnificent recipes and professional photos !!! I adore!
chapic
Quote: natapit

Aunt Besya ! Thank you so much for the idea and recipe for a delicious cake! : rose: great cakes. cream fruit. I'm true. fantasized a little. made lemon and chocolate patisier. we were sooo tasty!
Tropicanka cake
where is lemon and where is chocolate? from the top, as if sprinkled with cocoa in more detail, can you?
natapit
Aunt Besya... Helen! patisier. almost like a custard. familiar cream to all of us. only it is much lighter and more airy! I wrote you recipes. but if you mind. then I will delete them! Natasha chapic... I fulfill the request! and to make it interesting for you to read. I'll give you a piece of cake!
Tropicanka cake
for lemon patisier:
600 ml. milk
3 yolks
100 g Sahara
1 lemon zest, cut with a ribbon
1/2 lemon juice
4 tbsp. l. corn flour
1 gr. vanilla
200 ml. whipping cream + 2 tbsp. l. sah. powders
2 tbsp. l. liqueur Kumkavat
chocolate patisier:
300 ml. milk
2 tbsp. l. corn starch
2 yolks
30 gr. Sahara
70 gr. dark chocolate
1 tbsp. l. cognac
fruits:
2 large peaches (peeled, cut into 1.5x1.5 pieces)
2 large bananas (peeled, cut into 1.5x1.5 pieces)
good quality cocoa for the top. mint leaves. raspberries

lemon patisier:
dissolve starch in milk. add sugar. yolks. vanilla. good sho stir and add zest. put on medium heat. cook constantly stirring until thickened (the cream begins to gurgle). remove the zest.
cover the finished cream with a film and cool completely.
Beat the cream until firm peaks and combine with the cooled cream. adding lemon juice and liquor. beat.
chocolate patisier:
brew in the same way. like lemon. add chopped chocolate without cooling. when cool, add cognac and beat with a mixer.
assembly:
place the cake on a dish.put pieces of fruit in each square. alternating peach and banana. grease with lemon cream.
place the second cake on top. shifting it like that. so that there are no squares. and rhombuses. also put fruit and cream. 3rd. as 1st.4-1. as 2nd.
grease the last cake with the remaining cream. Grease the top and sides with chocolate cream. refrigerate for 5-6 hours. sprinkle with cocoa before serving and garnish.
Aunt Besya
Oh, thanks !!! You don't need to delete anything anywhere! Only the girls moderators will surely move the post to creams !!
Girls moderators! And you make a repost so that it remains here too!
Husky
natapit, I want to ask you to put these creams in a separate recipe in the relevant topic so that they do not get lost! You are welcome! (smiley with cat eyes from the cartoon "shrek")
natapit
husky... I will definitely expose! I still have very tasty creams !!!
Husky
natapit
Elya_lug
Thank you very much for a very simple and delicious recipe! I did my son on DR, everyone really liked it. She laid down a biscuit cake for a roll. Fruit bananas, oranges, pears and plums. I didn't even expect the cake to be so big and heavy: with the weight of the cakes of 500 g, the cake came out 3 kg.
Tropicanka cake
lenchikflor
Question to the masters. Is it possible to cook the cakes 2 days before the holiday, the day before filling, or will they damp? ... Thanks in advance for the answers
Vitalinka
Quote: lenchikflor

Question to the masters. Is it possible to cook the cakes 2 days before the holiday, the day before filling, or will they damp? ... Thanks in advance for the answers
I baked one day, collected cake on the second day, and ate it on the third day. Everything worked out wonderfully.

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