Cake "Swiss"

[Biscuit:]

Cake "Swiss"

Category: Confectionery

Kitchen: swiss

Ingredients
Biscuit:
Egg (large)	4 things.
Flour	1 and 1/4 Art.
Baking powder	1 tsp
Sugar	1 tbsp.
Baking tray 30x40 covered with baking paper
Cream:
Pasty cottage cheese without grains	500 g
Lemon zest	1/2 tsp
Cream 35%	500 ml
White chocolate	100 g
Powdered sugar	4 tbsp. l.
Impregnation:
Water	1 glass
Sugar	4 tbsp. l.
Cognac or brandy	1 tbsp. l.
Instant coffee	2 tsp
Interlayer:
dark chocolate	120 g
Butter	75 g
Cognac or brandy	1 tbsp. l.
For decoration:
Grated dark chocolate	80 g
Strawberries	several
----------------------------------------------	--------------
1 glass =	240 ml

Cooking method

• biscuit:.
• Beat eggs with a mixer until the volume doubles and without ceasing to beat gradually add sugar / beat for at least 10 minutes /
• Add flour sifted with baking powder in small portions and mix with a spatula.
• pour into a baking sheet and bake for 17-20 minutes. in a preheated oven at 180^оС.
• Turn the finished biscuit on a sheet of clean baking paper, free it from the paper on which it was baked, cut off the edges, they will come in handy for decorating the sides of the cake.
• cut the cooled biscuit into 3 equal parts, leave on paper, soak with a brush and spread with chocolate melted with butter, refrigerate to freeze the chocolate.
• impregnation-heat water, dissolve sugar and coffee in it, add cognac.
• interlayer:
• melt the chocolate and butter in a steam bath, cool and add the cognac.
• cream:
• beat the cottage cheese with 3 tbsp. l. powdered sugar, add zest and melted white chocolate, beat again.
• beat the cream with the remaining sugar. powder to steady peaks.
• carefully combine the cream and curd mass, twist a couple of times with a mixer.
• grease the sponge cake with frozen chocolate with cream, the top cake too.
• sprinkle the top with dark chocolate, decorate the sides with biscuit crumbs.

The dish is designed for

12 weight is about 2 kg

Time for preparing:

60

Note

fast, not complicated at all, and at the same time, we really liked the moist and delicate cake! try it too!

buxgalter-sofia.livejournal.com/68590.html#cutid1

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Looks very appetizing! I will definitely cook it. Only with cream - we have trouble, we have so much heavy cream that it would be a pity to eat cake. I think you can replace it with sour cream?

Oooh, how delicious it looks! And the composition. Natasha, does the chocolate layer freeze and crunch, or does it remain soft?

[Lozja]

Lozja, of course, can be replaced with homemade thick sour cream!

irza, it is very tasty! no interlayer crunches!

thanks girls!

Natasha, do not quite understand how many layers of biscuit are two?

Yeah, I already saw three!

Everything, Natalya, baked, collected, put in the refrigerator. We are waiting !!!

smart girl! and I'm waiting for a piece!

If everything works out well, then more than one is possible.
It seems to me that this cake will resemble tiramisu.

The result is a very tasty cake, delicate, juicy, aromatic. I recommend it for lovers of curd fillings.
My family approved!
Thank you very much for the recipe!

Oh, I forgot to write: baked sponge cake for 6 eggs, in a round shape, 28cm.

I'm glad, that you liked!

[Lozja]

Lozja, of course, can be replaced with homemade thick sour cream!

irza, it is very tasty! no interlayer crunches!

thanks girls!

MAY IN THE REFRIGERATOR FOR THE NIGHT and WILL SWEEP

Hello! Low bow and HUGE HUMAN THANKS for a delicious recipe from the whole family !!! It's incredibly tasty !!! We have completely decorated the cake with chopped strawberries ... oh, no words, continuous thanks

To your health! I am so pleased!!!

[Natasha]

Natasha and I, too, thank you, no, or rather with great gratitude! I already made a cake twice. The first time, as expected, for her own people (to find out whether they will approve or not - they approved), and the second time she offered me a custom-made cake.I quote from a client: "Awesome cake! I haven't eaten such a yummy yet! Although I've tried a lot of your cakes - this one is the most delicious!"
So now I can safely recommend this option to people and not be afraid!

OH. SO GLAD!!!! THANK YOU!

I liked your cake very much, I want to make it. But in the family, everyone is teetotal and brandy is not found, you can make impregnation and an interlayer without it, what do you think? Thank you

I liked your cake very much, I want to make it. But in the family, everyone is teetotal and brandy is not found, you can make impregnation and an interlayer without it, what do you think? Thank you

I also did this option - non-alcoholic. With raspberry impregnation and also added raspberry syrup to the cream.

and the first time I did the impregnation with balm a la "Bylina", I always soak it, there is no aftertaste of alcohol at all, tender and pleasant aroma, and the second time with cognac, so it was felt very much, but everyone treats alcohol normally ... So I advise everyone!

Thank you very much for the quick answers, tips. I've been going around the recipe for a couple of days, I liked it so much, I'll try to make a raspberry impregnation. Yes, and a daughter with alcohol is scary to give, and so is beauty. : girl_love: Already looking forward to

natapit! I can not pass by your masterpieces! How did I overlook this cake? I took it as a bookmark - I'll cook it for the New Year's table!

Natasha just don't be angry (for all sorts of reasons), we don't have 33% cream, expensive vegetable ones (0.5 l = 25 UAH), but can you take 30% sour cream?

sure you may! will not affect the taste !!! I don't know how to get angry!
Lena, thank you very much!

Natasha! Thanks for the recipe
I baked it round, the guests really liked it
🔗

I'm very sorry for the photo of the cut, all that remains after the New Year's table

Thanks for the recipe, I just wanted something like that! We don't have 35% cream at all, why not look, what is better to replace with 30% cream or 25% sour cream, if sour cream is thicker in consistency?

[Violochka]

Thanks for the recipe, I just wanted something like that! We don't have 35% cream at all, why not look, why is it better to replace it with 30% cream or 25% sour cream, if sour cream is thicker in consistency?

Violochka, I did it with 30% cream. Health. The cream is gentle and airy. And sour cream, I think, can also be used, perhaps add more powder (but this is a matter of taste) ...

thanks for the help!!!

Thank you very soon I'll try, otherwise I don't remember for myself when I baked something)

I wonder if you can bake a biscuit in a slow cooker?

here I am not an advisor ...

[natapit]

natapit,
Natasha, I know that your cartoon has left for the children. Later I will definitely try it in the cartoon and report back !!!!!!

[natapit]

natapit,
Natasha, I know that your cartoon has left for the children. Later I will definitely try it in the cartoon and I will report !!!!!!

Antonovka, I do not know how in a multicooker, but in a pressure cooker you can bake a wonderful biscuit on the "Porridge" program (run the program 2 times). I have a SV Unit - everything is just fine, not overdried, high, evenly baked. Maybe it will help!

[ks372]

ks372,
Everything, then it will definitely work out. In my Mulinex pressure cooker there is no "Porridge" mode, I bake in it on "Frying vegetables", and in Panasonic on "Pastry". How long does the "Porridge" regime last for you?

[Antonovka,]

Antonovka, in Panasonic baked goods make great biscuits. I have now parted with him, and no multicooker can replace him in this regard. Only it needs to be greased with oil and sprinkled with semolina or ground breadcrumbs.

[ks372]

ks372,
Everything, then it will definitely work out. In my Mulinex pressure cooker there is no "Porridge" mode, I bake in it on "Frying vegetables", and in Panasonic on "Pastry". How long does the "Porridge" regime last for you?

Antonovka , I have "Porridge" automatic mode, so I didn't even think about how long it lasts (maybe about eight minutes under pressure). But this mode is not like baking.It is for making viscous cereals (rice milk, for example). And under pressure !!! I do not know why, but it is precisely under pressure that the biscuit turns out to be lush, airy and juicy (and dry in the oven!). Do you have a similar regime?

[ks372]

ks372,
Oh, so interesting! In mine there are no automatic modes at all, only High pressure and Low - I got used to meat there, making soups, I haven’t tried the oven) I wonder what will happen to her if I try to bake at pressure ??
Rita,

in Panasonic baked goods make great biscuits

I know In the fall it was that I baked charlotte in two multicooker at the same time - for myself and as a gift I now always bake biscuits in a cartoon - I really like them from there
It's just an unfamiliar recipe - what if it might not work in the cartoon.

girls, thanks for the discussion! it is very useful to me !!!

[natapit]

natapit and what height gets, well, at least approximately. if 30 to 40 do

for the life of me! I do not remember!

I wonder if you can bake a biscuit in a slow cooker?

I baked my cake in a slow cooker, the biscuit turned out wonderful

Natasha, I am making this cake for February 23rd, I have a question, I have already baked a biscuit, at first I wanted to make a square cake in my shape of 30X30, but it seemed to me that the dough was still not enough to be made in a round shape of 26 cm, and here in the recipe there is a baking sheet 30X40 and also cut off the cakes: girl_red: my biscuit turned out to be 4-5 cm and there is nothing to cut into crumbs: girl_red: I want to make a square one, maybe I need to increase the proportions for the biscuit, or I'm doing the biscuit wrong: girl_red: I would have a 30X40 pancake after the holidays, I will report with a cake, but I'm already thinking delicious!

Natasha, I had a biscuit in the freezer, in my opinion a classic chiffon, and so, we were going to visit
and I decided to make a cake, got a biscuit in a day, made a cream from your Swiss recipe,

I didn't have a chance to try the cake itself, but our friends, who are very good. spoiled by life and you will not surprise them with anything,
they ate the cake to the last crumb, while they themselves say that they don’t eat cakes in principle, and if they have one, then half always flies into the trash.
I believe them about the deliciousness, because the cream is gorgeous and the chocolate spread on the cakes will not leave anyone indifferent.

In the next. Once I bake a cake from this recipe and make a real Swiss cake! Thank you!!!

[natapit]

I would have 30X40 damn it

natapit, it seems, the biscuit cuts into strips, and not into cakes. Look at the source link that Natasha gave in the recipe

The strips are then understandable in the source link, and the pudding seems to be not in the recipe, but okay without it it will be

Natasha: flowers: I have big thanks for the cake, well, ooooooooo delicious as I wrote earlier I made the cake on February 23rd the men really liked the cake and the women too

light tasty generally thanks!
and here is the cut for quality call while the guests are gone secretly photo

good fellow !!!!