Good day, anons
I have come with good tidings and cake
This is bucuresti, a chocolate and pistachio cake that is similiar to amandine, which is not dissimilar from boema
Sit back and enjoy :)
Ingredients
>10x12in tray
>12 eggses
>12 large spoons of sugar
>9 large spoons of flour
>3 large spoons of cocoa podwer
>4 big spoons of milk
>3 big spoons of veg oil
>dash of salt
>[spoiler]love <3
Make sure you get eggs that always have fucked up shells that dont crack easily and will shatter into a million pieces as soon as you put one iota of too much pressure on them
>>21432809Anon pls make a habit of separating an egg into a different container like a cup and not into the main bowl, it lets you salvage things if you accidentally fuck up and break a yolk.
Milk, veg oil, and a tiny bit of salt (more of a pinch than a dash, sorry) go into the yolks. You can also add a pinch of baking powder to cheat and make sure your sponge rises properly. I added a bit and it still didnt rise enough in the end. I shouldve used an extra egg and spoon of flour prolly. Oh well :)
>>21432814I do that sometimes but I usually forget. I've not had too many mistakes, but you are right, it's better to do it that way
Beat the eggehites separately
When they get fuwa fuwa add the sugar
I used one big spoon for each egg. Note that my "big spoon" is not exactly a tablespoon, but that's probably a close enough estimate. None of my mom's recipes use american trash measurements like "tea and table" or gr*ms. All homebrew. Just find the biggest spoon in your drawer and that'll do
>WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH WOOSH
Just about ready
Dont overbeat or it'll go from fuwa fuwa to NOT fuwa fuwa
9 spoons of flour, i think it's probably like 350g or something? Idk I'm not going to take out my scale like some schmuck faggot to measure something I can just eyeball
3 spoond of cocoa powder
Half the flour
Mix a bit, like 30s ON SLOW then put the other half
You can also just hand fold to avoid any overmixing issues, but I found that on the first setting it's fine to do it this way
I still end up having to go through by hand and try to scrape the sides to get it all incorporated tho. Plus here I can EYEBALL it and add an extra spoon of flour or cocoa if it needs it
Looks pretty good
But I did actually miss a couple spots where the egg whites weren't properly mixed, and it came back to be a problem later. But I was afraid of overmixing here so I stopped
Yummy yummy cake batter I could eat this RAW
Pour it all in and even it out
Try to get a flat spread
Oven should be HOT already at 400f
Lifting it a dropping it a couple times gets rid of any airbubbles that might have formed and helps even it out. Don't to it too many times tho
Also forgot to take a proper pic of the batter in the tray so this is it
35-40m total bake time, first 10 or so minutes at 400f, the rest at 350.
Leaving that, now we move to the stovetop
7.5 big spoons of sugar in a decently sized pot
It always feels like I'm talking to myself whenever I make these threads :/
Takes forever to post it all and I usually only get (You)s at the end
Maybe I put in too much effort
When it melts and starts to caramelize
Look at that yunmy caramel ready to harden and snap your teeth in half
Pour in a liter of water, maybe more
Leave it on the stove on med-low heat until the caramel dissolves into the water. Roughly 7m or so? You can take it off when you see most of it dissolve as the rest will while it's still hot. If you leave it on too long it'll burn and have a bitter tinge to it
This is sugar syrup that will drench the cake sponge and make it extremely moist
It's also called ceai de zahฤr ars, meaning sugar tea, and you can drink it just like that. Tastes good with sandwiches :)
Done
It'll have a red tint, but it shouldnt be too dark. The more dark the more burnt and bitter it is
ALSO while the cake sponge is cooking, we start the pistachio cream
>3 egg yolks
>2 big spoons of sugar
>1 big spoon of water
>1 stick of butter, room temp
>1 packet of pistachio jello flavor thing, pic later,
Getting kinda tired, almost done posting for the night (morning). I'll continue later tomorrow (later today)
Jello pudding pistachio flavor (fake) [real]
Heat it on the stove until the butter melts and it all becomes creamy. Not too long
Should look like this. It's pudding basically
This needs to cool completely over an hour or so, just like the syrup, and just like...
>>21432860That's just how it goes with cook alongs, people aren't going to comment on every single step.
If it's something that you want to share then keep posting them, there are anons such as myself who follow along and appreciate seeing people actually cook here.
...the cake sponge! Roughly 40m in the oven. Turn the oven off and leave it in there with the door open for like 10-15m, then remove it from the oven and let it cool
>>21432886Yeah, I get it
Just feels lonely waiting for that 60s timer when I have a hundred pics to share
Anyways, I'm gonna go to sleep for now and post more when I wake up. The cake isn't done yet anyways, I still need to cut and top it with decoration, but I needed to wait 2h to do that and it was 10pm, so yeah. Even if I dumped the rest rn, the finished cake would be missing
Goodnight anon. Thanks for a fun thread. Can't wait to check back in the morning.
Good morning,
Good MORNING!
3 containers of "whipped topping" cream
A little bit of powdered sugar and sour cream on them, whip it with a handmixer for a couple minutes
These are going into the creams to make them airy
First the pistachio pudding
Incorporate another soft stick of butter
This part is a little dangerous as the cream might "break" or "cut", so do it half at a time and throw it in the freezer for a couple minutes to try and avoid that
If it's "broken", basically it looks like it wont stay together, like there's pours in it and it'll split apart, it's hard to describe but it will probably happen to you at some point when making creams and stuff. Similar thing can happen when making and fucking up homemade mayo
If all goes well, itll look like this
I still put it in the fridge for a bit to be safe, but make sure the second stick of butter is fully incorporated or else itll get cold in lumps
Fold in 1.5 containers of the whipped cream gently
Dont press down on it cause itll lose volume. This takes practice
Bucharest is a sad, grey, polluted, crowded, stinky utter shithole of a city. I would literally commute 4 hours than live in Bucharest
Naming it "Bucuresti cake" is a huge disservice to it, and just because of that I don't even want to know your recipe. Yes I lived there, it's simply disgusting. Sorry bro.
>>21433401I've not been myself, I'm from arad, but I have heard similar from my cousins who have traveled more of romania
Aparently brasov is where it's at
I added a couple drops of green food coloring (ruined) to supplement the color
It's green.
Pistacho cream done
Next, chocolate butter cream
3 sticks of room temp butter beaten until it lightens
12 big spoons of powdered sugar
>>21433404Fair enough. Yes I agree about Brasov. Arad and Timis are very cool too. I think there was some cream pies that I liked more in there. I'm just talking about "CREMES" lol
>>21433418Cremes is one of my favorites, I havent had that in a long time tho
Once again, once it lightens up, add cocoa powder. I used 5 spoons but ended up adding more. Just depends on how dark you want the cream
>>21433423How did you come to enjoy making sweets? Do you like cooking in general? Or are you just a little bit more feminine?
Chocolate butter cream is super simple and tastes great
It's literally just butter and sugar and cocoa powder
I added a dash of ROM as is seen in the OP, I think it's rum. You can also add a couple egg yolks to make it more "rich" or something idk I didnt do it this time
>>21433425It's in my blood
My mom's been baking since she was a kid
When I quit my job to spend a couple years NEETing, she taught me how to cook and bake. I can make most things she can make now
I'm not a faggot, if that's what ur getting at
Fold in the rest of the whipped cream, same as before
>>21433428>When I quit my job to spend a couple years NEETing, she taught me how to cook and bake.Nice, cherish your mom. Did that help you with girls? Or you're single and just bake for yourself? I cook but I'm not into baking.
>>21433384this seems like too much
>>21433404>>21433430OMG I need these! Made some hand whipped whipped cream a couple days ago for some berries and goodness creams are so yummy
>>21433437It probably would help with girls if I gave a shit about interacting with women other than my mom
But I dont really like people all that much, and much less other women ::vomit emoji::
>>21433445It was fine :)
>>21433462Crem good yes
Cut into 3 layers
I would have liked for this sponge to rise higher to have thicker layers, but alas, you can't always get what you want
Divide into 3 portions and spoon the syrup on
Get an even coating. You should be able to visually see spots that are less wet than others. In retrospect, 1 liter of syrup was a tad bit too much, as I just tasted the edges of the cake and it's VERY wet, but this might also just be because it's still too fresh rn
>>21433481sorry to interject, I recommend my mom's old method:
- fruit juice, like apple, peach, maybe even orange
- strawberry, cherry, berries jam
>>21433487That sounds yummy, but would probably add too many different tastes depending on the cake. Imagining a pure chocolate cream cake with orange juice syrup infused in the sponge tho that might be heavenly
>>21433491Second layer of sponge
>tfw when you accidentally (You) yourself
>>21433491yeh, mom just bought plain sponge cake, poured some juice on it, without overdoing it, then spread some jam/jellly on it and covered it with chocolate, simple yet good enough
In restospect,
>>21433445 may have been right...
Oh yeah, I kept a bit of the chocolate cream to decorate the top later on
>>21433497Yummy
Final layer, which was the top of the sponge, shave off the top. This will be covered over with glaze anyways later on, and if you dont it's a massive pain in the ass to get this layer syruped. You can Also stab it with a fork repeatedly to make holes for the syrup
>>21433500kek
I suppose it's better to have too much and not need it than not have enough and need more.
>>21433504Very true
In the end its fine cause this cake need height anyways, which the sponge wasnt providing, but the ratio of cream to sponge should probably be reversed. It'll taste fine in the end tho
Checkpoint!
The cake structure is basically done now
All that's left is the top decoration, which will be very nice. However this needs to refrigerate for atleast 2h. I left it overnight and it's still a bit too fresh because I used a bit too much syrup. Later today I will cut them into squares or rectangles, add glaze onto each one individually, and top it with a dot of the remaining chocolate cream. It'll look good (probably) but you can NOT do that immediately, itll just ruin the cake completely
My pic dump is on hold until I finish the cake later today though :)
>>21433514so not covering it in melt chocolate with butter?
>>21433516The chocolate glaze is basically melted chocolate with a bit of butter, yes. I'll detail that when I get to it :)
Mono is downloading
Last episode :(
>>21433519nice, cake looks hella good btw
>>21433477>Cut into 3 layersI always mess up the splitting and get way uneven layers
>>21433514Proportions look great to me
>>21433519>>21433514if you ever come across a gass oven, make a cake in there and put extra effort in
a) whipping the egg whites
b) mixing in the rest of the sponge with the egg whites keeping as much air in there
the best sponge cake I've ever eaten was literally my first ever cake and was in a gas oven
Finished.
Rest of the dump incoming soon
Sides of the cake have been cut off to make for even squares
These can be squares or rectangles, squares are easier to deal with
Moving the "bad ones" over to a different tray. If they have slanted tops they are not prioritized for decoration and get eated first
>>21433546Proportions look good on the inside. Was just the edges that were a bit wonky, as is usually the case
>>21433522You ain't seen nothin yet dawg
Heat on the stove just till the butter melts for a couple minutes
Off the stove
Add the milk chocolate and dark chocolate
Stir to melt them together. It's easy to fuck this up and ruin the glaze if there's too much butter, so be careful. If it's too thick of a consistency, add a dash or two of milk to thin it out this needs to be able to spread easily
White chocolate
Milk
Heat up in the micro to melt
Green food coloring and a drop of lemon juice extract
The glaze goes in one of these thingamajigs idr what theyre called
Can also use a spoon to just lay it ontop but it looks slightly more intresting this way. I'm not terribly good at it tho
But that's what practice is for!
Getting captchas is quite slow today
The rejects get the leftover sauce
>>21432809>>21432807OP, just smash your eggs into a flat surface instead of using edges or sharp things. This ensures you don't get that shattering that separates the shell into bits. Using a sharp surface results in shattering and separation that gives all those flakes. By NOT doing that, even if you get some shattering, the underlying membrane keeps it intact, and you don't have to fish eggshell bits out.
Reduced my eggshell problems from constant to almost never.
Panicked a little bit at the start cause too much green spurted out at once
Had to compensate by moving fast
>>21433990I hit them against eachother or my countertop
I have almost never used an edge of anything. Sometimes my eggs are just weird
Leftover chocolate butter cream for a dollop ontop, just a lil' guy, just a lil' dot
If I had acrual pistachios I would also crush some up and put the dot in one corner and the pistacios along the other. Ive done that in the past with rectangle slices and it look sublime
Pretty fun to make, though it is very time consuming
Taste is delicious. Very decadant and rich. Super sweet desu, could probably cut down on the sugar in the recipe, but this is a "make once(twice) a year" type cake anyways
Ate one of the rejects
I had tasted it last night and said it was too moist, that was wrong, it's just cause it was too fresh. The moisture content is just fine and the layer ratio is pretty spot on. All in all, super happy with how it turned our except for the decoration. I need more practice to make it look nicer. Still, pretty good!
>>21433484The syrup process you are using is similar to rum cake making (the syrup there is butter, sugar and rum), it always sucks up way more than you are expecting and it takes a bit for it to migrate around. But that is desired as it keeps the cake from drying out over time and preserves it longer.
>sugar on sugar on sugar
do am*ricans really?
>>21433983Piping bags. Anon can use zip locks as a stand in if too cheap/lazy to get them from the baking aisle.
>>21434016Please check OP's original post and look at the cups and ingredients.
But yes, Americans do really do fat, sugar on sugar, on carbs.
>>21434007Very cute, Iโd pay for these
>>21433963Why are you racist?
>>21432801 (OP)>>21432804>This is bucuresti, a chocolate and pistachio cake Whys there no pistachio in the ingredients?
>>21434480It's artifical pistachio flavor
Actual pistachio cream would be insanely expensive and probably not taste the same
>>21434454They should have been born normal
Their fault for being slanted like retards
Fucking corners
>>21434082Hey ready to drop $10 cause that's how much they'd go for in a bakery lol
>>21433994Blue board, anon.
>>21434011Syrup cakes need to sit for about a night in the fridge in order to reach the correct consistency.
>90% walmart bought (((((topping)))))
Why
I only came here for anime titties. What a let down. OP is a clown
