Cake "Fairy Tale"

[Sour cream-nut biscuit:]

Cake "Fairy Tale"

Category: Confectionery

Ingredients
Sour cream-nut biscuit:
Egg	1 PC. = 75 g
Sour cream 15-20%	100 g = 3 tbsp. l.
Flour (sift)	90 g
Potato starch	35 g = 1 tbsp. l.
Baking soda	1/2 tsp
Citric acid (powder)	1/2 tsp
Sugar	100 g
Walnut (chopped)	1/3 Art.
Poppy	1/2 tbsp.
Sour cream sponge cake with prunes and chocolate chips:
Egg	1 PC.
Sugar	100 g
Sour cream	100 g
Flour (sift)	90 g
Potato starch	35 g
Baking soda	1/2 tsp
Citric acid (powder)	1/2 tsp
Vanilla extract
Chocolate chips (drip or chopped)	75 g
Prunes (chop into strips)	2/3 st.
Sour cream sponge cake with raisins:
Egg	1 PC.
Sugar	100 g
Sour cream	100 g
Flour (sift)	90 g
Potato starch	35 g
Baking soda	1/2 tsp
Lemon acid	1/2 tsp
Vanilla extract
Shigani raisins (dark)	150 g
Impregnation var. # 1:
Amarula Cream Liqueur (Sheridan's or Dooley's)	150 ml
Water	150 ml
or var. # 2:
Milk (cream 10%)	200 ml
Sugar	50 g
Vodka	50 ml
Vanilla extract
Creamy sour cream:
Sour cream 25% (no sourness)	700 g
Cream 30-33%	500 g
Sugar	300 g
Powdered sugar	150 g
Instant gelatin	35-40 g
Vanilla extract
Rum	50 g

Cooking method

• My favorite cake. The most amazing thing is that this cake always turns out to be delicious and will be no worse, and maybe even better if you add new dried fruits or candied fruits every time ... Taste constructor. The cake is really fabulous.
• I have come across similar cakes on the internet with the name "Ladies' whim" (dancer), "Three meetings", "Fairy tale". In my notebook, this cake is called "Cleopatra". How not to call it, but the cake is extremely light, unusually tasty. This is a real Fairy Tale.
• Cooking sour cream biscuits:
• Prepare dried fruits in advance: rinse, slightly soak and dry with a paper towel. Prunes, chop walnuts.
• Prepare the form: line with baking paper, grease with oil and dust with flour. Turn on the oven at 180˚С.
• Sour cream-nut biscuit:
• Beat the egg with sugar and vanilla until white, firm foam. Add sour cream. Mix flour with starch, soda and citric acid. Sift and gradually pour into the mass, gently stirring with a spatula by folding until smooth. Add nuts and poppy seeds. Knead again. Immediately lay out in the form and level. Bake for about 15 minutes. at t 200˚С. As soon as the surface of the cake is slightly springy and damp, it's done. Remove from the oven and immediately place on the wire rack, remove the paper. The cake is 1.2 - 1.5 cm high.
• Sour cream sponge cake with raisins,
• Sponge cake with prunes and chocolate:
• These biscuits are made in the same way as the sour cream-nut biscuit, but when kneading, at the end, add raisins or prunes and chocolate chips.
• Creamy sour cream:
• Combine sour cream with sugar and rum, stir with a whisk until sugar dissolves. Do not whisk! The sour cream from the store does not whip, it only becomes more liquid. Therefore, you need to thicken with gelatin. I must say that a lot depends on the gelatin (used quantity, quality, strength) and this must be taken into account. Add 30 g of gelatin to 100 ml of hot water. Stir, wait until it dissolves and cools (slightly warm).
• Now pour the gelatin solution into the sour cream (room temperature!) In a thin stream, while you need to intensively stir the sour cream. The cream is uniform, smooth!
• Whisk cold cream with powdered sugar and vanilla at high speed. At the end of whipping, without stopping whipping, pour in a thin stream of the dissolved cooled gelatin solution. We take a proportion of 10 g of gelatin in 40 ml of hot water.
• Take a large, wide dish. Now you need to combine sour cream and whipped cream.Gently, with a spatula (spoon), with movements from bottom to top, knead, all the time in one direction. You should get a fluffy homogeneous mass.
• Assembly:
• Prepare a split form. The cake will be high (7-8 cm), therefore, in advance, line the sides of the form on the inside with baking paper 10-12 cm high. Next, put in order:
• 1st hazel-poppy sponge cake - soak well with a mixture of liqueur and water 100 ml - 1/3 butter-sour cream.
• 2nd sponge cake with raisins - soak with liqueur - cream.
• 3rd biscuit with chocolate and prunes - impregnated with liqueur - cream.
• PS: put the cakes in a mold upside down. For what? Thus, the impregnation liquid is absorbed instantly. It is very comfortable!!!
• Next, cover the cake and put in the cold for 5-6 hours. Remove the finished cake from the fridge and decorate to your liking. For example, I sprinkle cocoa on top through a fine strainer. Then I free the cake from the sides. Decorate the top with chocolate, crumb ... according to imagination.
• Fairy tales live among us, you just need to discern where and when they begin.
• Enjoy!

The dish is designed for

↑ = 7-8 cm

Note

Yes, I "lost" the sugar ... already fixed it.

what an interesting new fairy tale.

We have been making a similar cake for a long time, indeed it is fabulously tasty, but in our recipe book for some reason it is called "Jewish cake"

[tasha74]

tasha74, I licked my lips on the cake maker !!
Only I didn’t find the amount of sugar in the first nut biscuit? It is there for cooking. And how fast?

I want this cake !!! But the ingredients are not enough ... yesterday I wasted all the milk and sour cream on other baked goods. We'll have to wait until tomorrow when the milk is brought to the store.

I am waiting for you with a report !!! And be careful with your appetite! It's better to drink a glass of water before the cake! (Joke ... but with a grain of sense ...) No one, even dieters, could refuse this delicious cake. It's just magical !!!

[Natasha]

Natasha, well, today you are pouring recipes from a cornucopia! One is more beautiful than the other!

We have been making a similar cake for a long time, indeed it is fabulously tasty, but in our recipe book for some reason it is called "Jewish cake"

In my notebooks there is also a "Fairy Tale" cake, which I have been making since my school years, but it has sour cream cakes and, in principle, different. I take this "Fairy Tale" into my bookmarks

I told you that this cake has different names. In principle, I like the FAIRY TALE most of all, in my opinion it's his own.

Cake DIVINE !!!!!!!!!!! girlfriend did it yesterday, I tasted it today ... just amazing taste !!!!!! thanks for the recipe !!!!

In the photo - just a fairy tale! But for this fairy tale you need to try, one list of ingredients as long as a cheat sheet for an exam!

[Tesi]

Tesi I'm glad!

Luysia I have painted everything thoroughly for each cake .... The cake is all the same, except for the filler ... To do very quickly in fact. Try it and see for yourself!

Merri

Girls, what form is this recipe for?

Girls, what form is this recipe for?

Round split D27cm or square 24x24cm.

Natasha, thank you very much for the recipe! I just need a sour cream biscuit. That's just the trouble, it doesn't work .... I really liked the taste, it turns out not cloyingly sweet, that's what you need. Only when baking, it rose up in a dome, at the top the crust was cracked and in color like a cake. I didn't understand what I did wrong. I need a lot of cakes - the cake will be assembled in the form of a cone, so it's inconvenient for me to bake one cake at a time, I baked a double portion at once in the hope of at least two cakes at a time. But since it rose like a dome, it won't be possible to cut it in two. Natasha, girls, who have already baked, tell me, help

1) You have it fried at a high temperature.
2) Keep in mind .... if you have a double portion of dough, then you need to bake longer and at a lower temperature ... set it to at least 180 "C

How to fix the error with the dome: Remove the dome carefully with a knife .... and then divide it in half ... Try this!

No, I baked at 180 just, I removed the dome, but what was left was only 1.5 cm high, so you can't cut it into 2

Bake one cake at a time .... will be the same 1.5 cm.

I always beat the eggs very well (until they are stable) ... they play a big role later - in the baking process ...

I whipped for 10 minutes, so .... what about the color? baked? after 40 minutes, the skewer was a little wet

[tasha74]

Tanya, dark color comes from an excess of soda.

tasha74, can I transfer the conversation on baking biscuits to this cake, which I baked in the microwave, to this topic?

[tasha74]

Tanya, dark color comes from an excess of soda.

tasha74, Can I transfer the conversation on baking biscuits to this cake, which I baked in the microwave, to this topic?

Hehe, and I just suggested this in the questions and answers
So, put less soda? and bake in mikruh !!!! Hold your fingers for me girls !!!

[tasha74]

tasha74 , I'm with a cake ... We really liked it! Thank you!!!

[fomca,]

fomca, what a beauty, congratulations! And happy birthday too!

Svetochka, what a handsome fluffy man!

[Tanya]

Tanya, transfer about biscuits, I agree, it is necessary !!!

Tat_yanka, I would still recommend making one cake at a time ... if there is a lot of fruit-chocolate mixture, then the biscuit will not rise much ...

fomca, How did you make your biscuits ... one at a time or double? Stuck with the recipe?
Do you cut the crust off the biscuit? Do you mind the edges? The cake is very appetizing !!!! LOVE !!

I baked the cakes strictly according to the recipe, one at a time, three pieces, they came out incredibly lush and fluffy, more than 2 cm, I didn't cut the crusts, everything was light-rosy, I liked it very much!

Sveta, were you filled up with gifts yesterday? : cake: Hope it was a good day!
The cakes really came out perfect ... I couldn't manage 2 cm ... I strove for 1.5 cm so that the cake would not be too high .... What eggs were large?

Well, yes ... there were gifts !!! ... My husband recently bought a scale for me, so now everything is strictly strict ... I thought the eggs were large, weighed one and there it was 49 grams, so I did 1.5 eggs, exactly 75 grams.

Is this a 75g melange?

yes, I am beginning to understand my mistake, I had to take an egg with shells .....? Therefore, such plump cakes came out .... Well, nothing - let's learn!

Melange is a mixture and weight of eggs without shell (yolks + whites together) ....

You have excellent cakes. There was no mistake!
It's just that I'm interested in figuring out why everyone succeeds in different ways, so I admit inaccuracy in the recipe .... Just an analysis.

[Tat_yanka]

Tat_yanka, I would still recommend making one cake at a time ... if there is a lot of fruity-chocolate mixturethen the biscuit will not rise much ...

: o me without any mixture, I just baked biscuits ...
I made one portion and everything worked out, though I got up with a hat anyway, but tender and tasty. Thank you very much for the recipe !!! I overheard a conversation with fomca, maybe I really should try to lay a couple of eggs: girl_in_dreams: so that it was higher

Tanya, I see you like to improvise? 🔗 You can increase the rate: take a large egg and put half a spoonful more sour cream (per cake). In general, I'm glad you figured it out ... Why is there no filler? This will not be a fairy tale !?

Natasha! Thank you, but I didn't need the cake myself, but the recipe for sour cream biscuit. In this cake, it is just the most delicious I got !!!

All! Got it! 🔗Hurrah! Hurrah! 🔗
Did you find the reason that was wrong with you?

Did you find the reason that was wrong with you?

Of course, that's the reason why I tried to bake a double portion right away !!! And this dough has a lot of time! - a crust forms on top, which does not allow the dough to grow up. But now everything worked out, I baked with cocoa today, everything is also very wonderful

Good evening! Tell me, please, what is the approximate weight of the cake?

[tasha74]

tasha74, thank you very much for the delicious cake recipe! I really liked the biscuit on sour cream, and even with fillings. The chocolate was heavily crushed and it melted in the oven, so I put this cake on the bottom of the cake. And the homemade cream stratified and had to be turned into butter (so the cream turned out to be butter-sour cream).

I recommend everyone to try it.

[ya_alenka]

Good evening! Tell me, please, what is the approximate weight of the cake?

Didn't weigh the cake. But heavy! Next time I'll add weight ...
ya_alenka The cutter looks very appetizing ... And from the photo you can't see that the cream is curled into butter. White cream as needed ...

Natasha, write your opinion. I want to make such a cake in the form of a pillow, will it work? Or do you need to take an oil cream to cut the sides?

With butter it will turn out for sure ... And with the specified cream - I even find it difficult to answer. With an even cut, it holds its shape well ... but with awkward movement it can be smeared ...

With butter it will turn out for sure ... And with the specified cream - I even find it difficult to answer. With an even cut, it holds its shape well ... but with awkward movement it can be smeared ...

Thank you, I'll try with creamy curd cream, and ganache with mastic

Girls, please tell me what you did wrong.
Question when making sour cream. I cooled the gelatin a little (it was a little warm to the touch), added a couple of tablespoons of sour cream to it and mixed. Then she put everything together in sour cream and when she began to stir it, it became like lumps ... Or was it necessary to whip it up at that moment, and not stir it? I did the same with cream with cream, but poured in gelatin + a little cream in the process of whipping the mixer

I often work with gelatin, add it in a warm state to sour cream or cream at room temperature, while beating the mass with a mixer at high speed.

Natasha, Thank you very much for the recipe. The cake is delicious. I remember in my mother in an old notebook there was a similar recipe, but then the cakes were soaked with sour cream.
1 Cake - prunes and chocolate drops
2 Korzh - poppy seeds and nuts
3 Experimental cake (they don't eat my raisins) - cocoa, sesame seeds and broken cookies
Instead of cream, I took fat sour cream into the cream and added curd.

[Natasha,]

Natasha, Take thanks and report from me.
I made a complete recipe, baked with a diameter of 26cm. Well, it turned out very high. When assembling, my split form (8.5 cm) even had to be increased a little.
I liked the taste very much. Easy to work. At first I was afraid that three different / separate biscuits would take a long time, but they flew one after the other. The only thing, on the average cake (the one with raisins) all the raisins were at the bottom.

[tsvika]

tsvika Vika, Anka_DL Anya, I haven't come in for a long time, and here are such cakes!
Regarding the cream: I think I need less gelatin .... the cream should be lighter.

I myself am amazed at the strength of gelatin. In different cases of buying gelatin and making the same proportion of the cream, I get a different effect .... Now I adjust to the situation by making a test for solidification. What to do? It is necessary to switch to authentic gelatin ... The last time I put gelatin in only 30g, instead of the indicated 35-40g .... the sour cream was thick thick, real cream and cream whipped so well that I did not have to add gelatin solution .. So look at the current process. It is very important that it is a cream, soft, delicate, without a single hint of jelly ...
It is not difficult to carry out a test on a glass of sweet sour cream, inject a gelatin solution in a thin stream according to the calculation for 200 ml, as indicated on the sachet ... then sour cream begins to thicken almost immediately, before reaching the refrigerator ...

[Natasha]

Natasha, and if you take homemade thick sour cream, can you not add gelatin?

Thick sour cream is also different. If it stably holds its shape and does not spread, then you can not add gelatin there.
But in general, the amount of cream should be at least 25g of powdered gelatin.