Sand cakes "Roses"

Category: Confectionery
Roses sand cakes

Ingredients

Dough:
Oil 100g.
sugar 65g
yolk 1.
vanilla sugar 1/2 bag
baking powder 1/3 tsp
flour 165g.
Cream:
squirrels 2.
sugar 140g.
water 50 ml.
vanilla sugar 1 / 2bags
lemon juice: a couple of drops
thick jam 100g.

Cooking method

  • These cakes are usually made in baskets and take a long time to bake. Therefore, I found an easier way for myself to make my favorite cakes.
  • We knead the dough.
  • Beat soft butter with sugar, vanilla sugar, mix with yolk.
  • Combine the butter mass with flour and baking powder, knead the dough.
  • We roll out a rectangle 5 mm thick (I roll it out on parchment), cut out the workpiece with a round notch, shift
  • on a baking sheet covered with parchment. The number of blanks depends on the diameter of the mold you will be using.
  • We bake in the oven at a temperature of 200 degrees. 10-12 minutes While the blank is cooling, prepare the protein custard.
  • From sugar and water, we cook the syrup until the sample is a medium ball (temperature 113 - 118 degrees), at the end of cooking, add lemon juice to the syrup and mix quickly.
  • Beat the whites at the same time as cooking the syrup. Then add the finished syrup in a thin stream, continuing to beat.
  • If desired, the finished cream can be tinted.
  • We grease the blanks with thick jam (I have apple from Antonovka). We plant the cream roses on a confectionery carnation and transfer them to our blank.
  • Everyone, cakes are ready, enjoy Roses sand cakes.

Note

I spied the recipe for baskets from Irina Chadayeva, plus my modernization.

Trendy
The little basket is my favorite cake, and this one also has a lot of cream!
Vilapo
Quote: Trendy

The little basket is my favorite cake, and this one also has a lot of cream!
Trendy, indeed, in relation to the cream test, it turns out more
Ilona
Lena, I understood correctly - whipped egg whites cream with invert syrup? The question is, do you need to cool the syrup or add it hot? Will it not curl up?
Vilapo
Quote: ilonnna

Lena, I understood correctly - whipped egg whites cream with invert syrup? The question is, do you need to cool the syrup or add it hot? Will it not curl up?
ilonnna, custard protein cream, we boil the syrup and pour it hot in a thin stream into the well-beaten egg whites, continuing to beat, if interested here I clearly explain how this cream is prepared
Ilona
Thank you very much for the link and advice
Vilapo
Quote: ilonnna

Thank you very much for the link and advice
Cook for health
firefly with
Tell me how to cook syrup without a temperature probe. How do you know he's ready? Thank you
Vilapo
Quote: firefly with

Tell me how to cook syrup without a temperature probe. How do you know he's ready? Thank you
Firefly if there is no thermometer? In this case, a sample is taken from the syrup - the syrup is removed from the heat (while you determine the consistency, the syrup can be overcooked, so be sure to turn off the heat or remove the pan from the burner), scoop up some syrup with a spoon and drip it into a cup of cold water. The cooled drop is taken with your fingers and its consistency is determined:
- a soft ball is easily wrinkled with fingers, like dough (110-113C), lipstick is made from this syrup;
-medium ball, similar to the Soviet plasticine (118C), this is what we need. Roses sand cakes the surface of the syrup is covered with fine bubbles.
Sabrina
Quote: firefly with

Tell me how to cook syrup without a temperature probe. How do you know he's ready? Thank you
I drip a drop from a spoon into cold water, if it spreads, I cook further, if it becomes a ball, then everything is ready
And it turns out that the ball is different!Vilapo that's me
Sabrina
Vilapo Thank you for the idea !!! I have been going to twist roses for a long time, but on baskets, and here is generally class!
Vilapo
Quote: Sabrina

Vilapo Thank you for the idea !!! I have been going to twist roses for a long time, but on baskets, and here is generally class!
Use it to your health !!
firefly with
and how long after boiling, well, at least about?
Vilapo
Quote: firefly with

and how long after boiling, well, at least about?
Firefly, on my gas stove, medium heat, takes about 10 minutes.
I'll try to explain: I weighed sugar into a saucepan, measured out the water, put it on the fire. The syrup begins to boil, foam appears, which needs to be removed with a spoon, while the saucepan is removed from the heat. You put it on the stove again, the syrup boils first in large bubbles, then when the temperature rises, the bubbles decrease, become small, at this moment remove the saucepan and make a test as I described to you above .. If a drop of syrup that you dipped into the water rolls into a ball, the syrup is ready ...
firefly with
thank you very much for the detailed clarification. I will try.
Vilapo
Quote: firefly with

thank you very much for the detailed clarification. I will try.

I hope you succeed

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers