Rub the yolks with the sugar, vanilla and butter until you get a fine cream. Then add the flour and cocoa, mix well, and at the end the egg whites beat the foam. Mix gently from the bottom up. Then pour the composition into a round cake shape. Bake in a hot oven at 180g.20 minutes. Do the test with the toothpick, if it is dry, the top is baked.
First put the gelatin soaked in 300ml of cold water. 700ml of milk is put on the fire to heat, meanwhile rub the yolks with the sugar until it doubles in volume, then add the starch and thin the cream with the rest of the milk. Pour the milk over this cream. hot and put everything on low heat until it starts to thicken. When it thickens, take the cream off the heat, let it cool a bit and add gelatin, mix the cream lightly. At this point divide the cream into 3 equal parts. In the first cream add vanilla and candied fruit pieces, in the second we put the ness nessura powder and mix well to dissolve, and in the 3rd cream we add melted chocolate to bain marie. Let it cool, then we add whipped cream, divided equally in 3 part.
In a saucepan, break the chocolate into very small pieces, possibly cut it with a knife. Add the whipped cream, and put it on low heat until the chocolate melts, stirring constantly, do not let it boil. When all the chocolate has melted, put the butter and remove from the heat. Mix well. Pour. then over the cake.
We take the round shape with the higher walls and the detachable bottom, we cover it in plastic wrap, we first place the top, then we pour the ness cream, the vanilla cream, and at the end the chocolate cream. We give the cake to the figider for 2-4 hours to harden, then carefully remove it from the form and place it on a plate and dress it in chocolate bar and decorate it as desired.
- Countertop (24 cm diameter)
- 6 eggs
- 180 g sugar
- A little salt
- 40 ml oil
- 3 tablespoons cocoa
- 130 gr of flour
- Cocoa cream with butter
- 3 eggs
- 150 g sugar
- 2 tablespoons cocoa
- 250 g butter
- o esenta de rom
- 100 g sugar
- 100 g water
- 100 g dark chocolate
- 30 g butter
Chocolate trio cake
A delicious chocolate cake with three kinds of mousse and a wet cocoa top. If you want to impress with a good cake, but also with a pleasant appearance, it is perfect.
It is not difficult to make, it is the simplest and fastest cake, with a guaranteed result even for a novice in the kitchen.
You can make it as a weekend dessert or for an anniversary, it will definitely be a success.
For the countertop (20 cm) we need: 1 egg, 50 ml oil, 50 ml milk, 50 ml hot coffee, 100 g sugar, 80 g flour, 30 g cocoa, 5 g baking powder.
Mix the egg, oil and milk in a bowl. In another bowl, mix the dry ingredients, then mix the two compositions and add the hot coffee. Pour the composition in a form lined with baking paper and bake for 12-15 minutes at medium temperature.
For mousse we need: 4 egg yolks, 500 ml milk, 100 g sugar, 40 g starch, 100 g dark chocolate, 100 g milk chocolate, 100 g white chocolate, 600 ml whipped cream, 15 g gelatin, 60 ml water cold.
Put the milk and sugar in a saucepan on the fire, mix the yolks with the starch, then pour the warm milk. Turn the pan on the heat and stir continuously until it thickens. Divide the cream into 3 bowls, in each bowl add a type of finely chopped chocolate. Hydrate the gelatin in cold water, then dissolve it in the microwave and divide it between the three creams. Mix well, cover the bowls with cling film and allow to cool. In each chilled cream we incorporate 200 ml of whipped cream.
In a cake circle or in the tray in which we baked the tops (lined with food foil so that we can take it out of shape) we place the top and syrup it a little (water, sugar, vanilla).
Pour the dark chocolate mousse over the counter, put it in the freezer for 10 minutes, continue with the milk chocolate mousse, freezer and the white chocolate mousse.
Put the cake in the fridge for 2-3 hours, then decorate it with fruit, cocoa or chocolate icing (melt 50 g dark chocolate with 50-60 ml whipped cream, let it cool, then pour over the cake, preferably not we dress, so the beautiful layers can be seen).
3-way chocolate cake - very creamy, easy to prepare and with a fluffy and flavorful top
This cake with three kinds of chocolate is one that is extremely easy and quick to prepare. It is one of the cakes with which you can impress your guests because, besides the intense taste of chocolate, it also has a very fine, creamy texture and looks very good.
- A pinch of salt, 3 eggs, 3 tablespoons sugar
- 3 tablespoons flour, 1 tablespoon cocoa
- 3 tablespoons cold water, 1 baking powder, 80 g roasted and ground walnuts
Ingredients for dark chocolate cream:
- 200 gr of dark chocolate, 300 ml whipped cream
- 5 g of gelatin, 1 tablespoon of powdered sugar
Milk chocolate cream:
- 300 ml whipped cream, 5 gr gelatin
- 200 gr milk chocolate
- 1 tablespoon powdered sugar
White chocolate cream:
- 200 gr white chocolate, 300 ml whipped cream
- 5 g of gelatin, 1 tablespoon powdered sugar
For the syrup you need:
- 200 ml of water + 2 sachets of cappuccino with chocolate
- For decoration - grated chocolate / candies
Method of preparation:
Prepare the top - beat the egg whites with a pinch of salt until they become a firm foam and then, gradually add the sugar - beat until the sugar is completely dissolved and the foam becomes shiny. Gradually add water, egg yolks (one by one), cocoa, flour sifted with baking powder, nuts.
The obtained composition is placed in a cake tray (diameter 26 cm), lined with baking paper - it is baked for 20-25 minutes or until it passes the toothpick test. Depending on your oven, it may be ready even faster. Leave the countertop to cool and then remove it from the tray.
The syrup - boil water and dissolve the cappuccino sachets - cool and set aside.
Gelatin - soak the entire amount of gelatin for the 3 creams in 100 ml of cold water for 10 minutes
Dark chocolate - the chocolate is broken into pieces and put on low heat with 100 ml of whipped cream - mix until the chocolate is completely melted. Take the chocolate off the heat and mix with 1/3 of the gelatin, mix well and put in the freezer for 20 minutes.
Meanwhile, beat the rest of the cream until it becomes a firm cream then add the powdered sugar and beat again. In the whipped cream, add the chocolate from the freezer and mix well.
Do the same for the other 2 creams - if you want to finish faster - melt (separately) all 3 types of chocolate and put them in the freezer at the same time.
Put the cake in the fridge after you put a layer of cream - for example, put the dark chocolate cream - put it in the fridge and in the meantime prepare the milk chocolate.
Assembling the cake - put the top (syrup) - dark chocolate cream - milk chocolate cream - white chocolate cream - decoration.
Recipe video AMANDINA CAKE lower:
In a bowl, beat the egg whites together with the salt well with the mixer. When the foam formed is dense and shiny, start adding the sugar in 2-3 steps. Then add the vanilla sugar. Continue beating until the sugar has dissolved. When the foam is hard and shiny, add all the yolks at once and mix for another 20 seconds. Sift flour and cocoa together over the obtained composition.
With a spatula, gently stir in flour and cocoa from top to bottom.
Quickly pour the composition obtained in a baking dish lined on the bottom with baking paper and greased on the edges with butter.
Put the top in the oven heated to 170 degrees and bake for 40-45 minutes. When it is ready, take it out on a grill, leave it to cool and then cut it into three equal sheets.
While the top is baking, prepare the syrup: put the water with the sugar on the fire in a saucepan and when it starts to boil, add the ness and let it boil for another 2-3 minutes, stirring constantly. Take the syrup off the heat and add the rum essence. Leave to cool.
For the cream, mix well the butter kept at room temperature with the powdered sugar.
Add the yolks, cocoa and rum essence one by one, mixing until you get a fine and frothy cream. Divide cream into 3 parts.
Serve cold. Consume in moderation!
Recipe video AMANDINA CAKE lower:
Грильяжный торт вацлавский рецепт с фото
How to assemble and decorate a stump cake? Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. If these wafers with caramel cream and walnut reminded you of. Snow-white cake is one of them, as is the Dobos Cake. Cake & bdquoMozart & rdquo - cocoa top and delicious cream Recipes Cakes, Recipes. I covered with another sheet and repeated the operation until I finished the cream and the sheets. I put a weight on them so that there is pressure. Gluten-free dessert cake gluten-free dessert homemade cake apple meringue cake.
A fine pandispan crant roll filled with grilled caramelized walnut cream and dressed in suhaida, cream of. Grilled cake with walnuts (krantz) and chocolate. For the cream 10 yolks 10 tablespoons sugar (300 g) 3 tablespoons cocoa (60 g) 400 g butter min 80% fat, soft, at room temperature. Grilled Cake With Chocolate And Caramelized Nuts & # 8211 Scribd it. Cake with meringue, walnut and cocoa caramel with walnuts, meringue leaves, vanilla cream, chocolate cream, caramel. Krantz cake, a recipe over 100 years old, one of the recipes collected from aunts.
Biscuit and waffle cake with 2 kinds of cream & # 8211 the most original unbaked dessert of all I've come across!
Unbaked desserts enjoy enormous success among housewives, especially in the hot season. Besides the fact that you will not use the oven, the dessert is ready in record time. We urge you to draw maximum attention to the recipe below. This is a very tasty cake, made of waffles and biscuits, with two kinds of cream. Amazing, but from the simplest ingredients and in record time you can get an original, fragrant and very tasty cake.
-500 g of biscuits (crispy, fasting or low in calories)
METHOD OF PREPARATION
1. Prepare the butter cream: mix the boiled condensed milk with the soft butter (at room temperature), using the mixer.
2. Prepare the cream with the cream: beat the cream with the sugar until all the crystals have completely dissolved. Get a homogeneous and fluffy cream.
3. Assemble the cake as follows: place a waffle tray on a plate and grease it with butter cream.
4. Cover the butter cream with a layer of biscuits, then grease them with sour cream. Alternate the layers until you assemble the cake. The last layer must be the waffle countertop.
5. Prepare the icing: in a small saucepan, mix the milk with the sugar and cocoa powder. Put the pan on the fire and bring the mixture to a boil. Boil over low heat until the icing thickens. Stir constantly.
6. Allow the icing to cool slightly, then add the butter and mix well. Get a homogeneous glaze.
7. Cover the cake with icing. Decorate to taste and refrigerate.
Note: You can replace the icing with butter cream and condensed milk. For decoration you can use: grated or melted chocolate, hazelnuts, candied fruit, whipped cream or fruit to taste. If desired, you can complete the cream with hazelnuts, melted chocolate, fresh or dried fruit.
Cake with semolina cream
Gaby_gabytza sent a wonderful recipe to our Contest: Cheesecake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
50 ml oil
150 ml of blackberry compote
1 sachet of baking powder
400 g flour
200 g sugar
1 sachet of vanilla sugar
3 tablespoons cocoa
500 ml of milk
5 tablespoons gray
1 tablespoon cocoa
200 g powdered sugar
1 transparent jelly cake envelope
cherries from compote
Method of preparation
Separate the yolks from the whites. Mix the yolks with the sugar, gradually add the compote and oil. Separately mix the egg whites with a pinch of salt and pour over the yolks. Mix together and add flour in the rain previously mixed with baking powder and cocoa. Prepare a detachable wall tray and line it with baking paper and turn the top over. Bake until it passes the toothpick test.
Cream & # 8211 put the milk to boil and turn off the heat after it has boiled. We mix the yolks with the sugar, cocoa and essence. Pour the yolks over the milk and mix. Then put the cream on the fire again and mix lightly over low heat. Gradually add the tablespoons of semolina and let it boil until the cream thickens, stirring constantly. Put the frozen strawberries in the microwave for 1 min. Add the whole strawberries and mix the cream for 1 minute. Let cool for 5 minutes.
Use a tray with removable walls and place the first slice of cake (I syruped the slices of cake with the syrup left by the strawberries) add half of the cream - the 2nd slice of cake - the rest of the cream and on top the last slice of cake.
Slice the banana and orange, remove the cherries from the compote and let them drain. Prepare the jelly cake envelope according to the envelope instructions and pour it over the fruits placed on the cake.
Custard is prepared not as difficult as it seems at first glance. Some housewives try to use other ingredients, just not to get involved in this complicated process.
- milk & # 8211 1 liter
- flour & # 8211 70 grams
- eggs & # 8211 3 pieces
- sugar & # 8211 250 grams
- oil & # 8211 250 grams.
Cooking time: 30 minutes.
Calories per 100 grams: 215 kcal.
- Eggs, sugar, vanillin and flour are combined in a deep bowl and beat with a mixer
- Do not stop beating, pour the milk in a thin stream to make the mass homogeneous
- Pour everything into a saucepan, put on a low heat and cook until thick, stirring constantly.
- Remove the table from the heat, give it time to cool, put the softened butter in it and beat with a mixer.
The cream perfectly impregnates the cakes, makes them soft, during cooking, you can add vanilla sugar, which will make the baking more fragrant.
A cool cake, with a layer of sour apples and a mountain of whipped cream!
- 8 eggs
- 16 tablespoons sugar
- 8 tablespoons oil
- 8 tablespoons flour
- vanilla essence
For the apple layer:
- 1 kg with apples
- 2-3 tablespoons sugar
- 50 g butter,
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
Wash the apples, peel them and cut them into slices. Put them in a tray and sprinkle sugar, cinnamon, cardamom on them. Spread the butter cut into small pieces on top. Put the tray in the oven until the apples are slightly softened.
Separate the eggs. Beat the egg whites with the sugar, add the yolks, oil, essence and
flour. Divide the composition in two. The first half sits on top of the apples.
Put the tray back in the oven for 20-25 minutes. Allow to cool slightly and turn over on the plate so that the apples remain on top.
In the same tray bake a second sheet of half of the dough off. After it has baked and is cold, place it on top of the apples, leaving them in the middle. Apply the apple cake with a little burnt sugar syrup, then coat the cake with whipped cream and sprinkle with almond flakes. For a more special look, you can mix a teaspoon of cocoa in a part of the whipped cream.
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