I medovik rules with mileramom 30%. Given that this is the kind of cake that you can not stop to ea

Medovik the pole which I first saw at the Maya and made it already a couple of times so far. I did not write a blog, so no pictures, what we now mean. Ingredients default, the first time we had a problem that I find cream with 20% fat, so I used the cream with 14% fat. The cake turned out great, cases the filling was quite decent, Ranko put him at the top of the list of favorite cakes. I thought about what would happen once I find the cream with a greater% fat. Some time has passed and found the cream with 30% fat, my joy. I had to do Medovik with the sour cream. I put the sugar in the cream, and refrigerate, baked crust, cool down, went to filujem, my disappointments, fil turned into a trot, I see and I can not believe it, 'hey cream with 30% ... Phil leaked all over the place , refrigerate cases it after a while stisuo, pole still super tasty, but, but ... Now that accelerate and come to the present time, again I caught something that I must do Medovik, I know that I did something wrong. And I decided to use 'fat free' I pavlaku.Isao logic with 14% was fine, with 30% of the disaster, which is not to try and with 0% fat. And it has brought cases me the greatest pleasure since I write a blog ... I managed to find out (or at least I think I did) how to make Medovik with sour cream without a large% fat, so that 'they' with high cholesterol can enjoy the Medoviku. And the only thing to be careful is that sugar and cream is not mixed at once. Catch is that the sugar added 5.1 cream, stirred (it will be rare), and then added to the rest of the cream. This is one of my conclusion, which may be completely wrong, but is fully managed. As you can see in these photos, the filling is firm, there is no illustration of the crust :).
Unfortunately I was so thrilled that I was painting left for another day, and that remains a long pole, so fil fade, peel it absorbs, which in taste makes no difference, cases just Medovik not so photogenic.
3 eggs 200 g sugar 3 tablespoons honey 180g butter 1 teaspoon of baking soda straight from 450 to 500 g flour Ingredients cases for the filling: 400 g powder sugar 1.5 liters of sour cream Method: 1st First mix icing sugar with a small amount (250 ml ) sour cream, without leaving lumps, and after compiled with the rest of the sour cream. Slightly mix and put in the refrigerator. After half an hour to remove and stir again. Back in the fridge. Do not blow your mixer. By filovanja kept in the refrigerator.
The second low heat melt the butter and honey. For the third time to whisk the eggs and sugar mixer until the mass becomes light, 10 to 15 minutes, approximately. The scrambled eggs add a warm mixture of honey and butter and stir a little mixer. 4, then add baking soda, then add the flour several times, whisking constantly spoon. Dough should be soft. 5 Test leave half an hour at room temperature. Cooling becomes denser, it is necessary that the later could have handled it. From 6th cooled test to make two big bark. 3 Cut the parchment paper to the size of the bottom of a large pan with parchment (in my case 35x40 cm), two as the basis for two crust, and the third as a blanket for the crust when rastanjivanja. One paper sprinkled with flour, spread half of the test, according to him, patting his hands attenuate it with a sprinkling of flour to prevent them sticking. Switch to paper over the crust, all the cross rolling pin, to bark nicely aligned and stabilized. Repeat the process for the second crust. 7th Kore bake briefly, 6-7 minutes at about 180 C, making sure it does not burn, it can certainly happen in a moment. Warm crust are soft. When cool it will become stiff and brittle (which is ok). Interdict them in half when they are in a poluohladjenom able to afford the 4 crust. 8 Phil roughly divided into three parts, and smear over three crust and stacked. The fourth does not filovati. Now all cover with plastic wrap, put it in the fridge and forget about one 24h. After that time opkrojiti cases edge of the cake to become straight, and the top sprinkled with powdered sugar, and then sectioning. Store in the refrigerator covered with plastic wrap.
I medovik rules with mileramom 30%. Given that this is the kind of cake that you can not stop to eat and because of the fat and sugar have avoided it right more often, so this is your fat free discovery is very significant! Reply Delete
looks great; I did it with mileramom rules (we call sour cream with more fat) and I think that was at stake 30 percent fat, but rules alone and with less 12 percent and turned out well. Just as I used powdered sugar, I saw in the recipe at Vegeta that many women to advise, because in this case the filling is not switched, so I suggest you try it next time with more fat and sugar powder. Although I can see you perfectly managed with non-fat sour cream, e on how well done! Otherwise, as far as I sjvatila cases from signing the written cases that cake and reading comments, catch is that the sugar gradually involved, and not all at once, just as you wrote. Reply Delete
Thank you, thank you ... Jolie, try the Sour Cream It's cream / sour cream. Bojan