Cake "Gentle Cloud"

Category: Bakery products
Cake Delicate Cloud

Ingredients

Dough:
Wheat flour 2 tbsp. l.
Sugar 0.5 tbsp.
Eggs 3 pcs.
Starch 2 tbsp. l.
Baking powder 1 tsp
Sour cream and curd mass:
Curd 250 g
Sour cream 20% fat 250 g
Sugar 0.5 tbsp.
Prunes 200 g
Gelatin 10 g

Cooking method

  • Dough:
  • Beat all the ingredients of the dough. You should get a liquid mass.
  • Pour into a mold with a diameter of 20 ~ 24cm
  • Bake in an oven preheated to t = 180 ~ 200 ° C until tender.
  • Sour cream and curd mass:
  • Soak gelatin in 1/4 cup of cold boiled water. Leave on for 15 minutes, until all the gelatin is evenly light.
  • Wash prunes and pour 0.5 glass of boiling water. If the prunes are sour, then add 1/4 cup sugar.
  • When the prunes swell a little (after 15 minutes), cut them into small pieces.
  • Strain the liquid remaining from the prunes and pour into the gelatin.
  • Put a cup of gelatin in a container with boiling water. Stir until all the gelatin has dissolved.
  • Beat sour cream with curd mass and sugar. Pour in the dissolved gelatin.
  • (Caution! If gelatin is fast-solidifying, then it can harden from contact with cold sour cream!)
  • When the mass begins to thicken slightly, put the chopped prunes, mix gently and put on the cake layer (the cake cannot be removed from the mold).
  • Put in the refrigerator until fully hardened (preferably overnight).
  • Before serving, remove the cake from the mold and sprinkle the top with grated chocolate

Note

If you are fans of prune dessert (prunes are filled with walnuts and poured with sour cream whipped with sugar), then this cake is for you ...

Recipe from Irina Kutova.

Zhekka
A very good cake, I have been doing something like this for a long time, and it is tasty and healthy, curd ...
I suggest to culinary experimenters to try to replace the bottom cake from the recipe for the Smetannik cake (I think any housewife has it), I recommend it.
I have always made this cake: Bottom from sour cream, and top is cottage cheese + sour cream + candied orange peel. Chop the crust finely and boil in a small amount. syrup and put in the filling with unboiled syrup residues.

I will definitely try it with prunes!
musyanya
I made a cake today…. NO WORDS ... !!!!!! I am proud that there are such smart people in the world like you !!!!!! In our stores you can buy a similar cake for 400 rubles…. And here everything is different, without unnecessary chemistry ... Tried several people, everyone is delighted !!!
Just one question, on average, how many centimeters are the height of the top layer? My mixer was a little junk, it seemed to me that it should be a little more magnificent. The diameter of the mold is 24 cm, the height of the top layer is 2 cm.
Thanks from all the hungry for such a wonderful recipe !!!!!!
GruSha
musyanya
it's great when in the piggy bank of recipes there is one that is liked by all family members and not only
I haven't baked it from a cake for a long time (I should, of course), so I can't say for sure how high my cake was ...
The main thing is that it turned out delicious
Rustic stove
Quote: GruSha

Cake "Gentle Cloud"

SWEET CURD MASS
250g curd mass, 250g 20% ​​sour cream, 0.5 cups of sugar, 200g prunes, 10g gelatin

Curd mass - which is sweet? Or do you mean soft curd?
GruSha
Rustic stove
the mass is sweet, but it is possible with soft probably
Nat_ka
And if you bake the cake in the "multi", then how many minutes? 40?
musyanya
Instead of curd mass, I tried to put cottage cheese chopped in a blender, it turned out great.We sometimes sell only chemical (colored, flavored) curd pastes, there are such scary ones.
Hairpin
Well, I did it! In a slow cooker. Only the sugar in the curd-sour cream mixture is halved. Very light and slightly sour !!!
GruSha
aaaaaaaa this is a cake !!!
Summer resident
Hairpin! Wow! Respect !!!
Give yourself a medal by all means!
Husky
Hairpin I did not have time to put thanks for one cake, but here already the second one !! Yes, even kakooooo!
I just didn’t understand, but what is your color like that? Is there cocoa in there?
Summer resident
There is water from prunes, it gives that color
Hairpin
Quote: Summer resident

There is water from prunes, it gives that color
Exactly. I soaked gelatin in water drained from prunes.
Tatjanka_1
When the mass begins to thicken slightly, put the chopped prunes, mix gently and put on the cake base (the cake cannot be removed from the mold).
and if I don't have such a shape, if I just put the curd mass on the cake, will it hold or float?
Aunt Besya
Hairpin!!Vivat !!!!!! WELL DONE!!!!! (y) Really-cloud !!! Airy and tender !!!
Hairpin
Well, my gelatin sets quickly enough (or I put it in excess). But I think that with a spoon you can pour curd-sour cream mass on the cake and in the refrigerator. It's just that the shape will be ... creatively messy. Only the cake needs to be cooled.

Aunt Besya! Actually, I invited you to the Count ruins!
GruSha
Tatjanka_1
Can you make foil bumpers? and bake the cake in what form?
Tatjanka_1
GruSha, I thought to bake the cake in a frying pan, and of course, foil bumpers can be built up, only how to pull the cake out of the frying pan later
Aunt Besya
Quote: Hairpin

Aunt Besya! Actually, I invited you to the Count ruins!
How !?!? One more!?! Idea is he? Idea my vesches ??
GruSha
Tatjanka_1? cut in a skillet and take out the pieces. It is advisable to cover the bottom with baking paper.
Tatjanka_1
GruSha I will try to do this for the weekend
floran
And I didn’t succeed! Nothing grabbed, a liquid mixture of cottage cheese with sour cream and gelatin, nothing solidifies. Did you need to pour the gelatin hot or cool it all the same?
I sit, cry ...
Hairpin
Do not Cry. You need to take a new portion of gelatin (9 grams will do, but it is better to take 18 to be terribly insured), let stand in 140 grams of room temperature water for 15-20 minutes, then into a pot of hot water. Wait until the gelatin reaches 70 degrees, a maximum of 75 (otherwise it may lose gelling properties), stir, remove from the pan and ... after five minutes, pour the curd mixture into the curd mixture for one minute, stirring at the same time with a mixer.
Well, this is only for the option that gelatin is alive.

Put a cup of gelatin in a container with boiling water. Stir until all the gelatin has dissolved.

But don't boil! Etker generally has about 65-70 degrees. Otherwise, the gelatin may die.
floran
Oh, thanks, how quickly they answered! I've done all this. Gelatin, bastard, I'm dead on the vine. He died, you see, even before warming up. Now everything has become even more fluid. I'll try to put it in the refrigerator. Maybe it will come there. The third portion of gelatin is somehow afraid to add. Will become even thinner, oh-she-she!
Hairpin, and you have a cake - amazing appearance. Respect !!!
Hairpin
Quote: floran

I'll try to put it in the refrigerator. Maybe it will come there.

Can. I would have hanged myself to throw out so much cottage cheese and sour cream. We must save. If it does not freeze in the refrigerator, then I would roll biscuit rolls from Cakes... I stuff all the unsuccessful creams into these rolls. And all tip-top.
As for my cake, before it I had several dozen Broken glasses on sour cream and gelatin, so I filled my hand. But the first one ... on sour cream and gelatin ... Lika the other day I threw it out so that people would not be scared, so everything is fine!
floran
Cheers cheers!!! It seems thickened! I put it on a cake, everything did not fit, there will be another portion of a separate dessert.
Hairpin, so I'm not the only one ?! If I knew about the failures of the Great Masters, I would never have dared to even try ... But to me, naive, it seemed that everything was so simple, so pretty! ..
And the cottage cheese really was terribly sorry, so tasty and in itself, the victim of an experiment. Therefore, she cried.
Hairpin
Well, that's nice!

Quote: floran

If I had known about the failures of the Great Masters, I would never have dared to even try ...

THE ROAD WALKED BY THE WALKER! There are no great masters. There are simply walking and lying !!!
Tatjanka_1
GruSha, here's my cake with your help.

https://Mcooker-enn.tomathouse.com/r-image/s004.r.1/i208/1002/af/3fd4bf23dbef.jpg

Thank you for the recipe, it is done very quickly and VERY tasty
Tatjanka_1
Hairpin I have a question for you, why did you have such a plump biscuit, but my thin one?
Hairpin
Maybe because my multicooker is small?
Tatjanka_1
I baked it again today, though I bake a biscuit in a frying pan, it puffed out so much in the middle of me today, as if it had been inflated with air and I had to pierce it with a toothpick, do you think this is normal or I did something wrong?
Hairpin
In a skillet?

And what do you dislike, what is thick or what is thin?
Tatjanka_1
no, that's not the point, it's just that when the cake was baked, it pouted like that, then it will burst.
So I decided to pierce him and he was blown away.
She put the cake on a plate, built up a barrel of foil, and poured the curd mass.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers