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Cake with cocoa cream and raspberries

Cake with cocoa cream and raspberries

The first time we will make three round countertops. Separate eggs. Whisk the egg whites hard with the sugar. Add the yolks. Then add sifted flour with baking powder. We divide the composition into three parts, and in one of them we add cocoa. In a round tray, lined with baking paper, we will bake the three countertops. Bake at 200 degrees C for about 4 minutes. Then let the countertops cool. During this time we will make the two creams. Put a sachet of gelatin soaked in a little cold water. Put cocoa on the fire with sugar and water. When the sugar has melted, add the butter. After the butter has melted, take it off the heat and add half of the gelatin. Mix well to dissolve the gelatin and leave to cool

In another bowl put 350 g raspberries and sugar and cook for 3 minutes. Remove from the heat, strain, get rid of the seeds and add the remaining gelatin. Mix well and leave to cool. Beat the 500 ml whipped cream well, then add half to the cocoa composition and half to the raspberry one. To the one with raspberries we add the remaining raspberries.

In the tray in which we baked the tops we put transparent foil. Place the first white top, then put the cocoa cream. Place the top with cocoa, then the raspberry cream and the last time the second white top. Refrigerate for two hours. Then beat the whipped cream and garnish. Place the raspberries on top and sprinkle the colored candies. Very good cake, the cocoa cream is like a chocolate foam, and together with the slightly sour raspberry cream it creates a perfect balance! Eat it!




Chocolate and raspberry cake

For the cocoa cake top, divide the ingredients into 3 parts and bake 3 tops. You can also bake 2, one of 6 eggs and one of 3, as you think is easier.

Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades.

Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. If the egg whites are beaten well and correctly, the emulsion will remain on top, it will not be left at the bottom. We turn the mixer to the lowest speed and we easily homogenize the composition.

Sift the flour together with the cocoa and baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.

We pour the composition in a tray (27 cm in diameter) lined with baking paper and put the tray in the oven over medium heat, for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.

Remove the top on a grill, with the bottom up, remove the baking paper and leave to cool.

Chocolate cream:

We will prepare the chocolate creams one by one, according to the same way of preparation.

The broken chocolate and mixed with whipped cream melts in a bowl over low heat. Without boiling and stirring constantly, keep the pot on the fire until the chocolate is melted. Set aside, leave to cool a little, then put in the freezer for about 1 hour, until the cream cools very well and begins to harden.

The well-cooled chocolate cream is mixed until it becomes fluffy.

Assembling Chocolate and Raspberry Cake:

In the tray in which we baked the worktops, lined with food foil, we put the first lightly syruped worktop and milk chocolate cream. Then the second lightly syrupy top, half of the white chocolate cream, a layer of raspberries and the rest of the cream.

Cover with the third countertop, also in syrup, wrap well in foil and refrigerate for a few hours, preferably overnight.

The cake is turned over on a plate, dressed in chocolate cream and decorated as desired. Refrigerate until ready to serve.

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Apple cake with burnt sugar cream and cocoa

The melted sugar is poured into the bowl that will be used in the oven. The vessel used in this recipe has a diameter of 18 cm and a depth of 10 cm. The sugar spreads well on the bottom of the bowl and rises on its edges. Allow to cool. There is no problem if cracks form.

Peel an apple and grate it. Cut into cubes.
Put 20 g of butter in a pan and fry the apples well.

When the apples have softened and leave no water, they are placed in the bowl lined with sugar.

For the burnt sugar cream, mix the eggs with the sugar. Add the milk. Mix well with the mixer.

Pour the composition over the apples which will later rise to the surface.

Bake for 40 minutes at 180 degrees.

In a bowl, beat the egg whites together with the sugar until a foam forms.
Add the yolks one by one, then the flour previously mixed with the cocoa.

Pour the composition over the burnt sugar cream with apples.

Bake again for 40 minutes at 180 degrees.

Leave to cool for 1-2 hours, but not completely.

First peel the cake from the edges of the form and then turn it over on a plate.

Allow to cool completely. The juice from the burnt sugar cream will be absorbed by the countertop.

Video recipe Apple cake with burnt sugar cream here:


I mixed the eggs with the sugar, the maple syrup, then I added the vanilla essence and sifted cocoa. Separately I mixed the almond flour with the baking powder and salt, then I combined the two compositions until they became a whole.

I have an 18cm baking dish. with butter / coconut oil, I also put baking paper, then I poured the composition. I put the top in the oven heated to 190 degrees for 45-50 minutes. Until it passes the toothpick test.

In the meantime I took care of the cream: I mixed all the ingredients (cold) until I got a fine cream, not very soft, but not very hard. I stored the cream in the fridge. When the top has cooled completely, cut it in half, horizontally, and start assembling the cake.

One slice of countertop, half the amount of cream, the second slice of countertop, the rest of the amount of cream. Decorate with fresh raspberries and refrigerate. The cake can be served after at least 2 hours in the refrigerator.


Cake of chocolate with raspberries and mascarpone

This Chocolate cake with raspberries and mascarpone, wet chocolate tops, mascarpone cream and raspberry jam, a delicacy that you must try!

I've been given a lot of cakes in this world since I know myself, I'm just a big fan of sweets. Some I liked, some less, some I would eat occasionally, but I would serve this from breakfast to dinner.

The classic combination, but excellent between chocolate and raspberry, is adored by all chocolate lovers, but the intervention of mascarpone cream comes with an extra taste and flavor.

The idea to make this cake came to me after I made the chocolate filled with raspberry jam with chia seeds. I kept thinking about how to do and I admit the first test was an epic fail, but I didn't give up like that with one or two, and what came out is divine, I think the best combination ever made. Wet chocolate top, slightly sour raspberry jam and the finesse of mascarpone cream are the fatal combination for any chocolate dessert lover!


Cake with cocoa top and raspberry cream

This raspberry cream cake, prepared for a little boy who has just turned 6, contains the same raspberry cream that I used in the Paris-Brest recipe and that I explained in the section on “cake compositions ”.

For this cake we need:

    , with a diameter of 26 cm,
  • raspberry jelly,
  • chocolate cappuccino syrup,
  • raspberry cream,
  • chocolate glaze.

Cappuccino syrup ingredient

Preparation of cappuccino syrup

Put them all to boil over low heat. After it boils, boil for another 2-3 minutes. Let cool.

Ingredients raspberry jelly

  • 350 g raspberries
  • 8 tablespoons sugar
  • 10 tablespoons water
  • 1/2 sachet of red gelatin for Dr. Oetker's decoration

Preparation

In a saucepan, put raspberries, sugar and water over medium heat. Stir in them from time to time.

When the fruit has softened and the syrup has started to thicken a bit, turn off the heat and pass the mixture through a sieve to remove the seeds.

Mix the remaining syrup and puree and put them in a small saucepan again on the fire.

Add gelatin dissolved in a few tablespoons of water.

Mix well, and boil for about another minute. Turn off the heat and let the jelly cool.

When the jelly has cooled, prepare the raspberry cream.

Raspberry cream ingredients

  • 700 g liquid cream (I used this La Dorna)
  • 450 g mascarpone (for example this one)
  • 325 g powdered sugar
  • 20 g gelatin

Preparation of raspberry cream

We hydrate the gelatin in cold water.

In a bowl, put mascarpone and mix it with powdered sugar and raspberry jelly, 2-3 minutes.

In another bowl, mix the whipped cream until it starts to thicken, then add it to the mascarpone cream and raspberries. Mix at full speed until the cream becomes frothy (a few minutes, or less, depending on how much whipped cream has been beaten before).

Melt the gelatin in the microwave for 10 seconds, mix it with a few tablespoons of cream, then incorporate it into the entire amount of cream.

Assembly

We cut the cake top into 4 sheets (in my case). We stop a few tablespoons of cream for decoration.

On a plate we place a cake ring, we place the first countertop sheet inside the ring, we syrup it, we put a layer of cream, we cover the second countertop sheet, we syrup again, we grease with cream, and we continue until we exhaust the countertop sheets and cream.

Let the cake cool for 2-3 hours, then remove the ring carefully.

For decoration:

Chocolate icing ingredients

Preparation of chocolate icing

In a saucepan, put the liquid cream on the fire.

When it first boils, turn off the heat and add the broken chocolate pieces. Leave it like this, without stirring for 15 minutes.

After 15 minutes, mix with a spatula to homogenize the composition. Let it cool for 10 minutes, then pour the icing over the cake and put it in the fridge until the icing hardens.

For decoration I also used fresh raspberries, white and dark chocolate butterflies.

Everyone can decorate as inspired by the moment!

It is a very cool cake, appreciated by children, but also by parents.

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Mix the yolks with the sugar for about 1 minute, not enough to melt the sugar, the mixture should remain fluid. Add the oil, a little at a time and mix to homogenize. Then add flour mixed with cocoa and baking powder. Then add the beaten egg whites very lightly. Put the dough in the tray with baking paper on the bottom and on the walls greased with oil and lined with flour. Bake for about 25 minutes in a well-heated oven, until it passes the toothpick test.
Allow to cool on a grill.

Heat the liquid whipped cream, meanwhile break the chocolate cubes and add over the whipped cream. When the whipped cream has warmed up well, take the bowl off the heat and stir until the chocolate melts completely. Allow to cool and then refrigerate for at least 5-6 hours (preferably overnight). Before putting it on the cake and after it has been in the fridge for the necessary time, beat the ganache with the mixer until a compact cream is obtained.

Wash and let the raspberries drain. Put them together with the sugar on the fire, stirring occasionally, then let them simmer for about 30 minutes. Leave to cool.
Before putting it on the cake, soak the gelatin sheets in a little cold water, put 2-3 lbs of raspberry mixture in a kettle, put the soaked gelatin sheets and leave them on the fire for a while, during which time they are mixed. gelatine.
Add a few tablespoons of the cold raspberry composition over the raspberry with gelatin, then mix everything.

Place the top on the tray on which the cake is to be served, place the ring of the tray around the top. Place the ganache in an even layer on top and level it on top. Refrigerate for about 2 hours or in the freezer for about 20 minutes. Then pour the raspberry jelly over the ganache. Level and refrigerate for 3-4 hours. Then put the jelly cake, put it in the fridge for another 1-2 hours to harden before decorating it. Remove the ring around the cake and garnish according to your preferences, with raspberries and chocolate.


Pancake cake with chocolate and raspberry cream

1. Mix eggs with milk and water in a large bowl, using the whisk for 2-3 minutes, until you get a homogeneous mixture. Then add the melted and slightly cooled butter, followed by a teaspoon of vanilla essence and sugar.
2. After you have mixed all the ingredients, pass the flour together with the cocoa through a sieve over the bowl gradually, then mix, to avoid lumps. The dough obtained must be similar to that for pancakes, therefore if necessary, add more flour.
3. Cook the sheets in a non-stick pan greased with very little oil. Put about one composition polish for each sheet, then spin the pan so that the dough is evenly distributed and turn the sheet when the dough becomes matte on the surface.
4. After you have obtained all the sheets (depending on the pan, you can get between 30-40 pancakes), distribute them in several weights, so that they cool quickly.
5. Mix the sugar with the raspberries and crush the fruit with the mashing utensil until you get a paste. Beat the whipped cream with the powdered sugar and a little vanilla essence. After it has hardened a little, add mascarpone and continue to mix.
6. Mix the raspberry sauce in the mascarpone cream and whipped cream, then grease each sheet with

2-3 tablespoons of cream. Put another sheet on top and continue like this until you finish the pancakes. Let the cake cool overnight and serve it the next day decorated with fresh fruit.

✽ All sheet ingredients should be at room temperature to avoid lumps.