Kara
Quote: Elena_Kamch


Kara, Ira, and the white hemispheres on the cake are hollow inside? Chocolate?

Oh, Lenochka, I just missed your question. Chocolate yeah, whole - I heat the chocolate and pour it into this form

Lemon caramel cake

Then I make balls of them, or, like in this cake, I decorate them in halves
Anele
Kara, and what firm do you use velor?
Kara
Elena, I make the velor myself: cocoa butter with chocolate in a 50/50 ratio. I apply with a spray gun
Elena_Kamch
Quote: Kara
whole - I heat the chocolate and pour it into this form
Cool! First, it turns out, you fill it with ordinary chocolate, and then you bathe it in white? It turns out beautifully!
Ira, and you just put chocolate strips on the cake or glue them? I was going to put chocolate spirals, but I did not decide how to fix them ... I changed my mind
Kara
No, Len, I pour white tempered chocolate right away I use Callebaut biscuits. And I just put the spirals (and all the choco decor), they won't go anywhere. But if you need to transport, and you are afraid that it will run out on the road, then part of the choco decor that comes into contact with the cake needs to be heated a little. If there are spirals, then you warm a little knife and literally apply it to the chocolate for a second.
Elena_Kamch
Kara, Irish, Thanks for the clarification! Live for a century, study for a century, and you won't know all the subtleties ...
prona
Kara, Ira, I made it! The truth is still frozen in the freezer, but judging by the tasting of individual parts, there will be something sooooo tasty! I liked the caramel mousse very much, I had a different recipe. Yours is more caramel and less confusing
One of these days I will get and decorate the cake and then I will finally report back
Thank you
Kara
Natul, uraaa !! I look forward to the photo I hope your tasters like it
Elena_Kamch
Kara, Irochka, can I still torment?
Do you assemble the cake in a split form? If there is no detachable, then is it worth taking on the mousse one or nothing good will come of it?
Quote: Kara
Covers choco velor
And this is where you can look?
prona
Came with a report. Divided the mass into 2 cakes. I collected one in a selikomart, and the other in a ring without a film. I designed only one, diameter 16 cm, weight after registration 750 g, the second 700 (while bald, I will hold it until a convenient opportunity). The layer was made from a nut mix (cashews, hazelnuts and walnuts), etc. Because the almonds were not at home and the cornflakes were replaced with puffed rice (next time I will add crumble).
I covered it with velor made of dark chocolate, and then added gold (it turned out yellow in the photo).
As for the taste, I already wrote that individually everything was delicious, but together it was just a bomb! Moderately sweet, with a wonderful lemon note and a crunchy layer!
Girls, do not regret it! Even sprinkled with chocolate chips, it will be great
Lemon caramel cake


Added on Friday 18 Nov 2016 3:04 pm

Irinathank you for the amazing cake
Elena_Kamch, I collected in a ring without a film, then I simply warmed the ring with a binder and took it off and pulled it down (the cake was on a dais). I really liked this method.
kil
prona, Natasha SET OFF !!!
Kara
Quote: Elena_Kamch

Kara, Irochka, can I still torment?
Do you assemble the cake in a split form? If there is no detachable, then is it worth taking on the mousse one or nothing good will come of it? And this is where you can look?

I got to the site so far, Natasha has already answered you


Posted on Friday 18 Nov 2016 3:06 PM

Natasha, I'm running after the rat



Posted on Friday 18 Nov 2016 3:06 PM

Wo, ajna 3!

Lemon caramel cake Lemon caramel cake Lemon caramel cake

Ofigensko turned out! How about gold? I want it too. Did you add kandurin directly to the mixture? Is the spray gun clogging up? I had such an idea, but I messed myself up that then I wouldn't clean the nozzle

prona
Yes, right into the mix.Only at first she painted it yellow, and then somewhere a teaspoon popped. I have it very, very small. I painted it this way for the second time, while everything is OK, but I have a construction spray gun, there, probably, the nozzle is thicker. I have from 3-12 millimeters.
Kara
Natasha, I also have a construction one.I understand that there are no other of them And I have a nozzle of 1.8, there is a truth, another spare for 2.5
prona
Ira, then you have less ... maybe you shouldn't take the risk or just try the big one?
Summer
Kara, Irisha, the cake is simply wonderful, and not too sweet, it's generally a beauty !!! Thank you very much for the recipe!
In essence, the question is - I can cope with mousse and jelly, but we will most likely not master the crunchy layer with my blender. Maybe you can change it somehow? Or without him at all?
Kara
Olesya, are you afraid that you won't break the frozen praline? So you can first break it into small pieces, and then fold it into a bag and a hammer for meat, for example

But even without a crunchy layer, of course, you can even sprinkle a biscuit with nuts
Summer
Yes, exactly what is frozen I can not master. It turns out that you can almost completely crumble by hand, and then into a blender? Well, it's already easier to live)))
And as an option, you can probably make a nutty biscuit?
Kara
Any biscuit can be

Pralines are best served in several portions at once. Stirring caramel with nuts is still a pleasure Ready-made, it is perfectly stored in the refrigerator (if home ones have not found it), does not freeze into stone. I really love praline, it will decorate any dessert
Summer
Quote: Kara

I really love praline, it will decorate any dessert
Well, who would have doubted, but you know, I like in that joke "... I love to eat, but not really." But on the other hand, you also need to try something new. Although I'm afraid for the blender
Kara
Then break it with your hands (rolling pin, hammer) as small as possible, and then into a blender. But the first few breaks - only with a knife When my husband is at home, I call him, because strength and a strong word must be applied
Summer
Thank you Irinka, I will set myself up for a feat, then I will tell you how it ended
Kara
Olesya, I'm sure you will succeed.In fact, everything is very simple there
Nata0901
Now I know what praline is! Hurrah!
Trendy
Irina, I started making your cake, but I'm a little afraid. I have never frozen jelly, and many write that it will deteriorate. Can you please tell me if this cake can handle freezing? I need it in finished form in a week.
Kara
Julia, don't be afraid of anything! For a week I certainly did not freeze it, but I think there is no difference, freeze it for 8 hours or for 7 days. Nothing will happen to it. Only frost the blank, and you will decorate it when you need it. And then it is better to defrost in the refrigerator gradually, so that there is no sudden temperature drop and condensation does not come out.
prona
Trendy, I reported in the topic exactly a month ago. Made 2 cakes. The first was eaten immediately, and the second today. I endured the freeze perfectly, stood on the table for 3.5 hours (part of the candy bar), nothing leaked, cut wonderfully.
Do it, nothing will be in the freezer with it!
Trendy
Girls, thank you very much for calming! At least I won't worry about the cake before my birthday. There will be enough worries for a whole week.
Irina Dolars
JuliaHow are you doing with the cake?
Trendy
Irina, the cake turned out delicious, I got a small piece, the rest was eaten by the guests.
Freeze transferred with a bang. But the glaze on the sides did not want to lie flat, and there was no time to decorate. I was preparing for the holiday alone. And so the cake turned out to be wonderful, I will definitely repeat it!

Lemon caramel cake
Jiri
Trendy, Julia, the cake is handsome, and she herself is even better!
Anatolyevna
Trendy, Well done Yulechka!
Very impressed with the cake!
Kara, Irina, I will look at such beauty, strengthen my desire to make such a cake!
Kara
Yulechka, it turned out great.I am very glad that the recipe came in handy

Tonya, the eyes are afraid, the hands are doing It is not at all difficult to perform.
Trendy
I am so delighted with the fact that everything can be done almost separately and in advance.Now mousse is my favorite category of cakes!
Kara
Yulyash, and what am I saying Mousse - cakes for lazy people
Martol
Mousse cakes are certainly not for lazy people, IMHO. I made such a cake, I had to tinker decently. But I want to say that the most dreary crunchy layer turned out to be very hard (even tough) and was a little discordant with delicate lemon jelly and mousse! And so everything is very tasty, thanks!
Kara
Maria, try using another manufacturer's flakes next time and / or put smaller ones. I once had this too

And this process is dreary only because of the praline. But I always cook it for future use, and then use it in desserts
Ljna
Quote: Kara
We begin to beat the eggs, pouring in caramel in a thin stream.
Ira, pour hot caramel into the eggs?
Kara
Yes, Zhenya, pour hot caramel thin trickle on eggs, constantly beating them. Thus, we pasteurize the eggs.
taneskaa
Hello !
Please tell me in the Proline recipe for 250 gr.
And we put it in cereal with chocolate, you wrote 100g.
Why did we do so much then?
Maybe I didn't study the recipe very carefully, but I'm confused
Kara
Tatyana,

Quote: Kara
Since the process of making praline is quite laborious, I prepare it from a double or even triple portion at once. I pour it into small containers and keep it in the refrigerator.

In any case, the indicated proportions are the very minimum from which you will get praline in the smallest ladle / saucepan. Cook 100 gr. praline - for me so do not regret my work. But if you are still not as lazy as I am, take 2.5 times less ingredients for praline

Ready-made praline can be used anywhere, my double portion "evaporates" in a maximum of a week, just spreading on bread
taneskaa
Thank you so much !
It's great that you explained everything so quickly
I'm cooking it right now
Only my combine refused to grind the mass to its smooth state.
And we got a small crumb of Proline. But I think it will be delicious. )




I'll put a sponge cake on the bottom with a layer of ganache and pour the rest of the Proline there
Kara
Tatyana, give your harvester a rest and continue grinding, everything will work out
lilycha
Tell me please, is there enough juice from 3 lemons? And can I take walnuts?
Kara
Lilya, I can't answer about lemons, because they are different, big-small, juicy and not so much.
Pralines can only be made from almonds
lilycha
IrinaThank you, but this should be fresh lemon juice or maybe a store-bought one from a pack?
Kara
Any natural
izumka
Quote: Kara
Pralines can only be made from almonds
And I did it from hazelnuts, it worked too! Very delicious! Here in this cake in a crispy layer, and candies inside with praline.
Tea Gazebo # 86259
Kara
Ah, well, hazelnut praline is also very cool! But from a walnut ..

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