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Double layer cake with walnuts and chocolate

Double layer cake with walnuts and chocolate


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Countertop:beat the egg whites until stiff, then add the vanilla sugar and caster sugar, mixing well so that the foam remains hard, then add the yolks, baking powder, grated lemon peel, milk and oil and mix well and add the ground walnuts, stirring constantly.

Then gradually add the flour and then the cherry jam (only the beans, put it in a sieve to drain so that only the grains remain) and pour the composition into a tray greased with margarine and put for 35-40 minutes in the preheated oven ( 200 C).

Cream1: we make the pudding as it says on the envelope, that is, we put 400ml of milk to boil and we mix the contents of the envelope in another bowl with the rest of the milk, the rum essence and the sugar.

After the milk has boiled, take it off the heat and add the mixture, stirring well and put it on the fire for another 1 minute. and we mix in it from time to time.

Cream 2:In a bowl, melt the margarine, then the caster sugar and vanilla. When the sugar has melted, add the milk and lemon juice, then the cocoa and let it boil for about 5 minutes to thicken a little and let it cool.

Syrup:boil the water with the sugar and the lemon juice. After it has boiled, set it aside to cool.

Decor:we make the cream according to the instructions on the envelope, that is in the bowl from the mixer we put the milk, the vanilla sugar and the contents of the envelope and we mix until the whipped cream hardens then we put the envelope with the hardener and continue mixing and put it in the fridge until use.

We check with the toothpick if the top is baked and we take it out, we leave it for 5 minutes and we try to remove a round top from the middle (I used an oval bowl, so I took out the round from the center and I used the rest upstairs. From the round top we make 3 sheets and from parts 2 sheets. We syrup them a little separately then on a plate we place the first round sheet and we put a part of chocolate pudding cream then the second sheet and a part of chocolate cream and on the last sheet we do not put the cream now but we put from part in the center a sheet on which we put the pudding then the other sheet and on top of all the bottom we put the chocolate cream. Garnish with whipped cream and grate the chocolate. Let it cool for 5-6 hours or overnight.


White Chocolate Icing Cake

Select the weight / composition before ordering the desired product

For the compositions Bezea, Carrot cake, Emoke, Jamaica, Joffre, Mascot, Mosaic and Silvia, the price is 93 lei / kg
The cake can vary by +/- 10-15% of the required weight

Remarks! The cake is decorated according to the fruits available in stock.

lightly syruped white top, fine meringue cream with whipped cream and berries, decorated with whipped cream, frozen berries and apricot flavored icing

3 sheets of meringue, cocoa butter cream, decorated with cocoa butter cream, walnut, milk chocolate decorations

concentrated cocoa top, cold vanilla cream mixture, chocolate cream, whipped cream and nes, decorated with chocolate cream, cocoa icing, dark chocolate decorations, candied cherries

half Diplomat cake (roll sheet, diplomat cream with pineapple compote, whipped cream, fruit)

half wrong RICHARD (7 rolls, chocolate cream and rum flavor, decorated with chocolate cream, cocoa icing, chocolate decorations)

roll sheet, diplomat cream with pineapple compote, decorated with a mixture of whipped cream and vegetable cream, fresh fruit (seasonal), apricot flavored glaze

cocoa syrup countertop, chocolate cream, roll sheet, diplomat cream with nes, diplomat cream with pineapple compote, decorated with whipped cream, chocolate icing, chocolate cream, chocolate decorations and white chocolate

walnut leaf, cream with mascarpone, decorated with whipped cream, white chocolate icing, walnut

syrupy cocoa top, two layers of chocolate cream and cherries in alcohol, roll sheet, and in the middle, diplomat cream with compote peach, decorated with chocolate cream, cocoa icing and sugar paste decorations

roll sheet, cream offers with chocolate and butter, decorated with cocoa icing, chocolate decorations, baked peanuts

6 sheets of cocoa roll, milk chocolate cream, decorated with milk chocolate cream, milk chocolate decorations, cocoa

syrupy cocoa top, chocolate cream and cherries in alcohol, tiramisu cream with nes and chopped walnuts, decorated with chocolate cream, cocoa icing, dark chocolate decorations

cocoa top syrup with burnt sugar syrup, chocolate cream, decorated with chocolate cream, cocoa icing, dark chocolate bar, white chocolate decorations

syrupy cocoa top, chocolate cream, crunchy paste and caramelized peanuts, cream with cherries in alcohol, decorated with whipped cream, dark chocolate decorations, cocoa sequins

roll sheet, chocolate cream, cream with apricot and whipped cream filling, decorated with whipped cream, gel and decorations of white chocolate and milk chocolate

syrupy cocoa top, chocolate cream, cold vanilla cream with peach compote, decorated with chocolate cream, cocoa icing

7 rolls, dark chocolate cream and rum flavor, decorated with chocolate cream, chocolate and white chocolate decorations, granulated peanuts

walnut leaf, cocoa butter cream, decorated with cocoa butter cream, milk chocolate icing, walnut

cocoa syrup top, diplomat cream with cocoa and cherries in alcohol, cream diplomat with cherries in alcohol, decorated with whipped cream, white chocolate and milk chocolate decorations, cherries in alcohol


February 22, 2012

CHIFTELUTE WITH MARINATED SAUCE

INGREDIENT:
MEATBALLS
1 kg minced pork
1/2 loaf (dry)
2 or the husband
crushed garlic
vegetate
salt
flour
frying oil

sauce
500 ml broth
3-4 tablespoons oil
1 teaspoon sugar
2 bay leaves
1 1/2 tablespoons flour
1-2 tablespoons of vinegar
garlic
pepper
salt

PREPARATION:
The meatballs are prepared according to the recipe here
sauce
Heat the oil in a saucepan on the fire, add the broth and let it harden a little. Pour about 3 cups of water and simmer for a few minutes. Prepare the rantas from flour and water, pour lightly over the broth sauce, stirring constantly so that no lumps form and continue to boil for 10-15 minutes. Then add the sugar, bay leaves, vinegar and meatballs, adjust the salt and pepper sauce, let it boil for a few more minutes, then set aside and put the crushed garlic. Serve with mashed potatoes or various garnishes.

MASHED POTATOES

INGREDIENT:
1 kg of potatoes
100 gr margarine
milk
salt
oil

PREPARATION:
Peel the potatoes, wash, then cut into suitable pieces. Put them in a bowl and pour enough water to cover them well. Add a pinch of salt and a little oil so that the foam does not form during cooking. After the water starts to boil, boil the potatoes over low heat. When they are ready, drain the water, add margarine and salt and pass well. Gradually pour the hot milk (until the puree reaches the desired consistency) and mix vigorously with a wooden spoon until fluffy. The milk must be hot. If cold milk is used, the puree will become sticky.


Xandrinne and her culinary deeds

Raw vegan, because I wanted to see what such a dessert can taste like. And because it's a new month of Virtual Hug, the virtual hug from August goes to GustVerde.

I liked the caramel the most, it had a special taste. I will definitely try other recipes like this.

195 g almonds,
150 g nuts,
150 g seedless dates (if they are stronger they must be soaked in hot water for 30 minutes),
35 g cocoa,
2 tablespoons maple syrup (or honey / other sweetener),
1 banana.

I put all the ingredients, except the banana, in the robot and I mixed them for a few minutes, until they were homogenous.
I used a tray, lined with food foil, in which I pressed well half of the composition, then I placed the banana slices and finally, the rest of the composition for the countertop. I put it in the freezer for 2 hours.

Caramel ingredient:
140 ml coconut milk,
5 tablespoons coconut oil (melted in a bain marie),
140 g soft dates, without seeds,
150 g cashews (soaked at least two hours before),
1 teaspoon lemon juice,
1/2 teaspoon vanilla essence,
1/2 teaspoon cinnamon,
1/2 teaspoon nutmeg,
a pinch of salt.

I put the ingredients, in the order given above, in the blender and I homogenized them.


Tort Royal

Composition: Cocoa top with walnut, black chocolate mousse, caramel minichoux, crispy coconut, white chocolate mousse, raspberry
The decoration of the cake can be different depending on the season and the availability of decoration elements (fruits, chocolate decorations).

1st place in the GastroPan competition in 2014

Price for cake decoration with 1 floor-160 lei / labor (up to 2 figurines).

Price for cake decoration with 2 floors - 200 lei / labor (up to 3 figurines).

Cake decoration price with 3 floors - 230 lei / labor (up to 4 figurines).

The additional figurines are calculated 50 lei / piece / labor.

Decor with 2D edible print: 130 lei.

Decor with inedible print: 80 lei.

For the price of the decoration for cakes larger than 3 floors, ask for the price at: 0730 449 620

* The images of the products are for presentation, the shades used for the models are indicative and can vary the cakes and the figurines are made by hand, therefore they can vary as representation the food coloring is soluble and can color the tongue / hands, it is recommended to consume with caution.

** The price of the decoration is calculated per labor, its weight enters the price / kg.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)

NOTE - TRANSPORTATION AND DELIVERY

The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by the Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport in other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.


Xandrinne and her culinary deeds

Some time ago I prepared a cake, to celebrate my birthday I found the recipe on Teo's blog. I really liked the result.
P.S. I got the whipped cream and chocolate from Lidl.

Wheat ingredient:
50 g flour,
80 g cocoa,
120 g butter,
150 g sugar,
2 eggs,
vanilla essence,
a pinch of salt,
1/2 teaspoon baking powder.

Melt the butter, sugar and vanilla essence in a larger saucepan / pan, without letting them boil (leave the pot on the fire until the sugar melts). Let the composition cool when it reaches room temperature, add eggs and mix well. Incorporate sifted flour together with cocoa, baking powder and salt, then mix until smooth. Put the composition in a tray lined with baking paper and bake at 160 degrees for about 22 minutes. Or until the toothpick test passes.

Let the countertop cool in the form of baking, then carefully remove it, remove the paper, cover the baking sheet with cling film and place the countertop back in the form.

Milk chocolate mousse:
200 g Fin Carre milk chocolate, finely chopped,
250 ml sweet cream for Pilos cream,
2 teaspoons gelatin Dr. Oetker,
2 tablespoons water.

Melt the chocolate in a saucepan, together with 150 ml of sour cream, over low heat and stirring constantly, until you get a shiny cream. Let it cool.
Separately hydrate the gelatin in the two tablespoons of water for 10 minutes, then beat the remaining 100 ml of remaining cream.
Keep the hydrated gelatin on a bowl with hot water (in a bain marie) until it liquefies (or melt it in the microwave, 10 seconds). Gelatin should not boil but only become liquid.
Mix melted chocolate with gelatin, very well, then incorporate it into whipped cream, with wide movements, from bottom to top, using a spatula.
Pour the mousse over the counter, level and shape the cake in the fridge, about 1 hour.

Raspberry mousse:
250 g raspberries,
200 g Bellarom white chocolate, finely chopped,
250 ml sweet cream for Pilos cream,
2 teaspoons gelatin Dr. Oetker,
2 tablespoons water.

Proceed as above, melting the chocolate together with 150 ml of sweet cream. When the chocolate composition cools, put the raspberries in a blender, to obtain a puree, pass the puree through a sieve, to remove the seeds. We prepare gelatin, as above, we beat 100 ml of sour cream.
Incorporate the raspberry puree into the chocolate, add the gelatin, mix well, then incorporate the whipped cream, carefully.
Pour the composition over the milk chocolate mousse, which should be firm enough to support the new layer, level, let cool.

White chocolate mousse:

200 g Bellarom white chocolate, finely chopped,
250 ml sweet cream for Pilos cream,
2 teaspoons gelatin Dr. Oetker,
2 tablespoons water.

The white chocolate mousse is prepared in the same way as the raspberry one, but without raspberries :) We pour the last layer of the cake, level it and let it cool for a few hours (or overnight).

For decoration I put in a blender (then through a sieve) 50 g of berries, which I mixed with 2 tablespoons of sugar and 100 ml of water, then I put them to boil, to get the consistency when the fruits were almost ready I put 1 teaspoon of hydrated gelatin, then melted, I mixed well and poured over the cake.
I left it cold again, then I put some raspberries and some chocolate on top, grated.


OLD RECIPES AND US

This recipe participates in the "MY FUNNY VALENTINE" project initiated by Didi, on the "CULINARY BLOGGERS" group.


The chosen recipe is Tiramisu. I love it, and the combination with pomegranate is magnificent. I hope you like it.

-6 eggs
-100 g powdered sugar
-0,500 g mascarpone
-cold natural coffee
-1 pomegranate
-sponge fingers


Separate the egg whites from the yolks. Mix the yolks with the sugar until you get a frothy cream. Add the mascarpone and mix. Beat the egg whites with a pinch of salt. ready. Incorporate the beaten egg whites with the yolks and mascarpone, mixing with a spoon from bottom to top with delicate movements, until you see that the composition is well homogenized.
In a cake pan put a layer of biscuits that you have previously passed through the coffee. (Each biscuit is first passed through the coffee). on top of the squeezed pomegranate juice. Cool the cake for at least 2 hours. If you don't serve it that day, you can freeze it without any problems. (After two hours in the fridge, I froze it).

BELOW I INVITE YOU TO TAKE A LOOK AT THE BLOGS BELOW, WHERE YOU WILL FIND SOME WONDERFUL RECIPES.


THANK YOU AND WISH YOU A HAPPY VALENTINE.
BE HAPPY AND LOVE YOURSELF A LOT.


Tort Elena

Elena cake won the 1st place in the taste section in the Confectionery Marathon 2015 contest.
The decoration of the cake can be different depending on the season and the availability of decoration elements (fruits, chocolate decorations).

Price for cake decoration with 1 floor-160 lei / labor (up to 2 figurines).

Price for cake decoration with 2 floors - 200 lei / labor (up to 3 figurines).

Cake decoration price with 3 floors - 230 lei / labor (up to 4 figurines).

The additional figurines are calculated 50 lei / piece / labor.

Decor with 2D edible print: 130 lei.

Decor with inedible print: 80 lei.

For the price of the decoration for cakes larger than 3 floors, ask for the price at: 0730 449 620

* The images of the products are for presentation, the shades used for the models are indicative and can vary the cakes and the figurines are made by hand, therefore they can vary as representation the food coloring is soluble and can color the tongue / hands, it is recommended to consume with caution.

** The price of the decoration is calculated per labor, its weight enters the price / kg.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)

NOTE - TRANSPORTATION AND DELIVERY

The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by the Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport in other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.


Flavor in dishes

Ingredient:
12 eggs
500 g cheese
530 g sour cream
400 ml of milk
550 g ground sugar
300 g butter
1 cup ground walnuts (200g)
130 g black cocoa
120 g raisins
5 sachets of vanilla sugar
rum essence
half an envelope of baking powder
2 lamai
a pinch of salt

Method of preparation:
From the quantities listed above I got 2 pastures (20 and 28 cm in diameter). If you want you can make a single Easter, but you need a very large tray.
Easter eggs will have 4 layers: top, cream cheese, chocolate cream and sour cream. I advise you to prepare the chocolate cream first, because it lasts longer, and to leave it aside. In the tray you will pour the creams in the following order: countertop, cream cheese, chocolate cream and sour cream.

For chocolate cream, boil 250 ml milk with 200 g sugar and 100 g cocoa for 5 minutes. Let this syrup cool,


For the countertop use: 2 eggs, 100 g sugar, 150 ml milk, 100 g butter, 30 g cocoa, half an envelope of baking powder quenched with lemon juice, 250 g flour.



Simple cake with chocolate and coconut cream

In summer, simple desserts are the first choice, and this cake with chocolate and coconut cream is a simple and good solution. Coconut cream is much easier to make than at first glance, and the taste is divine.

Countertop ingredients

6 eggs
150 grams of flour
A teaspoon of baking powder
100 grams of chocolate
100 grams of sugar

Ingredients for coconut cream

200 grams of coconut
100 grams of sugar
200 milliliters of milk
200 grams of plain cream cheese
50 grams of butter
50 grams of corn starch

Countertop preparation

→ Beat whole eggs with sugar very well.
→ Add melted and cooled chocolate very well
→ Mix flour with baking powder.
→ Put the flour in the coca mixture with the chocolate and homogenize well but slowly.
→ Put the dish in a form greased with butter and lined with flour
→ Bake in the oven heated to 170-180 ° C for 25 minutes.
→ It is ready when it passes the toothpick test, the baking time being indicative.
→ Allow the countertop to cool completely.

Preparation for coconut cream

→ Put the coconut in the food processor together with the sugar. You can also use a coffee grinder or a good blender.
→ Add the cornstarch.
→ Put the milk in the dry mixture and mix well. Put on the fire and stir continuously until it thickens. It must be like a thick ciulama. Allow to cool well.
→ Pass the cottage cheese through the blades of a blender to make it frothy and fine and add the melted butter. Put spices and beat on.
→ Put the cream cheese in the milk cream (perfectly cold) and mix well.

→ All you have to do is mount the torut. Use a metal ring for stability. The top can be left as it is (cut in half) or it can be syruped with coconut water.
→ Divide the cream in half, half in the middle, half on top.
→ Garnish with coconut, grated chocolate or candied fruit.


Video: Αφράτο Κέικ με Καρύδια ΣΑΝ ΚΑΡΥΔΟΠΙΤΑ - Walnut Cake (October 2022).