We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Sift the flour and mix with pudding, baking powder and a pinch of salt. Set it aside.
Separate the egg whites from the yolks.
Whisk the egg whites together with the sugar until it is completely dissolved.
In a large bowl, mix the yolks with the oil, add the rum essence and orange juice. Over these add the flour mixture, mix everything.
At the end, add the beaten egg whites.
The composition is poured into a form greased with butter and lined with flour.
Bake at low temperature (about 150-160 degrees C) for about 30-40 minutes.
Check with the toothpick method.
After it has cooled, cut the worktop in two.
The gelatin sheets are placed in a bowl of cold water to hydrate.
Break the chocolate into equal pieces and heat in a bain-marie or microwave (about 1 minute, depending on the strength of the oven).
Add the gelatin to the melted chocolate.
Beat the cream and mix with the chocolate.
The obtained cream is kept cold.
Caramelize the sugar a little, add hot water, keep it on the fire until the syrup is homogenous.
After it has cooled, add the rum essence.
Put the first half of the top on a plate, syrup, put the caramel cream and then the second half of the syrupy top.
I left the cake thus assembled in the fridge overnight.
On the second day I decorated it with cream, on the side with grated chocolate and I wrote my wish with melted milk chocolate + 1 lg cocoa.
How to prepare the recipe for cake with wet top and whipped cream with caramel
Put a teaspoon of vinegar or lemon juice in the milk and set aside for 5 minutes.
In a bowl put the dry ingredients: flour, baking powder, baking soda, sugar and cocoa and mix.
Mix the liquid ingredients: eggs, hot water, oil, milk and vanilla essence. Add to the dry ingredients and mix.
Put baking paper in the shape of a cake of 20 & # 21530 cm. You can also use a round shape of 20 cm.
Pour the composition and put in the preheated oven for about 45 minutes.
Remove from oven. Allow to cool.
Beat the whipped cream with the caramelized condensed milk. If you don't find it sweet enough, you can add powdered sugar.
We make the top as follows: we separate the eggs, we beat the egg whites with the sugar, we add the yolks one by one, the cocoa, the starch and the flour mixed with the baking powder.
Bake for 25-30 minutes on medium heat in a cake pan with removable walls with a diameter of 26 cm.
Cream: caramelize the 7 tablespoons of sugar, add the hot milk, mix until the caramel melts and add the starch dissolved in a little milk, stirring constantly. Boil for another 3-4 minutes until it thickens a little. Let it cool for 5 minutes and add the softened gelatin. in cold water and half a vial of vanilla essence. Beat the whipped cream and add it to the caramel prepared before when it is completely cold.
For the syrup, caramelize the sugar, add water and boil until the caramel dissolves and let it cool.
When the top is cold, cut it in half and assemble the cake. Place the first part of the top in the shape in which we baked it and syrup with half the syrup, put all the cream, then the second top, syrup with the rest of the syrup.
Let it cool for 1 hour and open the walls of the form. We also prepare the icing, melt the chocolate together with the milk in a steam bath or in the microwave and glaze the cake.
Let the icing harden a bit and decorate with melted white chocolate according to everyone's imagination. Enjoy!
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".
Caramel and chocolate cake
Whether it's Valentine's Day, whether it's Dragobete's, whether it's just Mihaela's challenge to play with chocolate & # 8230. I don't know..it's important that I have something good :))). (((
a glass of sugar
a glass of flour
a little salt
3 tablespoons cocoa
3 tablespoons oil
200 ml liquid cream
200 ml sour cream + 3 tablespoons powdered sugar
a little lemon juice
10 tablespoons sugar for burned
two tablespoons powdered sugar
200 ml of milk
2 tablespoons starch
200 ml water
2 tablespoons coffee
a spoonful of sugar
200 gr household chocolate
100 gr butter
2 tablespoons oil
2 tablespoons water
a tablespoon of powdered sugar
Separate the egg whites from the yolks. Mix the egg whites, add the sugar in the rain and continue mixing until you get a composition & # 8220tepoasa & # 8221 :)))
Add lightly beaten egg yolks, flour, salt and cocoa. The last one we incorporate the oil.
Pour into the pan lined with oil and sprinkle with flour on the bottom.
I put it in a heart tray, this amount is only enough for a countertop with a diameter of 22-24.
Bake on low heat, 25 minutes (try with the toothpick)
Mix whipped cream with powdered sugar, sour cream and lemon juice for 5 minutes at maximum speed (it should be hard)
We put it in the fridge.
Caramelize the 10 tablespoons of sugar (not too hard, not to make a bitter cream.
We quench with hot milk (take it off the fire because I did not take it and it made chemical reactions :))) and it multiplied :))))
Stir constantly and add the yolks mixed with starch, diluted with a little cold milk.
Stir constantly until it thickens well and then let it cool.
We mix the egg whites with two tablespoons of powdered sugar.
In a large bowl, mix with a pear, caramel cream, whipped cream and egg whites.
Usor..usor & # 8230
ps. I saw this version of cream with gelatin. Gelatin was put in warm caramel cream, I avoid gelatin for a while because I tasted it once and..brrrrrr :)))
but ..i will pass :))
You do as you please.
Syrup: make a coffee from water, coffee and sugar .PS. N-o beti :)))
We cut the worktop in three.
Place the first sheet, syrup with half the syrup, put a third of the cream, the second sheet, syrup, another third of the cream and the last sheet.
Melt the icing ingredients over low heat and pour it over the last top.
Decorate with the rest of the cream and put in the fridge (over the last step & # 8230eu I passed :))).
Turned cake with bananas and caramel
1. Preheat the oven, put the butter and brown sugar in a small saucepan to prepare the caramel sauce. Put the pan on the fire and let the sugar melt.
2. Mix soft butter with both types of sugar and mix, add eggs and vanilla essence, followed by crushed bananas. Homogenize the composition, add flour and as you mix pour the milk.
3. When the sugar in the pan has completely melted and the mixture has caramelized, add cinnamon, vanilla essence and turn off the heat.
4. Pour the caramel sauce into a cake pan greased with oil. Slice the 3-4 bananas 1 cm thick and place them in the pan, over the caramel. Pour the dough over the banana slices and put the tray in the oven, ideally placing it in another larger tray, to prevent the oven from getting dirty. Bake the cake for
40 minutes, let it cool a bit and take it out on a plate, turning the tray upside down.
Caramel cream cake
So easy to do caramel cream cake, so it's perfect when you don't have much time to spend in the kitchen.
I prepared this cake as a gift, but I guarantee that it was very good, that I also received a slice :))
Prepare a cake top with a diameter of 20 cm
- 6 eggs
- 6 tablespoons water
- 11 tablespoons sugar
- 9 tablespoons flour
- 2 tablespoons black cocoa
- a sachet of vanilla sugar
- a vf. salt knife
Method of preparation wheat cake
Separate the egg whites from the yolks.
Mix the egg whites with a pinch of salt.
When they are increased in volume and the foamy composition begins to gradually add sugar. I add in the rain that 2 tablespoons. After each tranche mix at the highest stage of the mixer.
After you have added everything, mix until the sugar crystals are NOT felt at all. It will take a while but I said, be patient).
When the composition is fine, glossy, forms spikes to the touch, you can stop this stage.Preheat the oven.
Add water and yolks and mix with a spoon, homogenizing from bottom to top (not circular!).
Sift the flour together with the cocoa over the egg white mixture. Add the vanilla sugar. Homogenize as in the previous stage, stirring gently, from bottom to top.
Prepare a cake form with a diameter of 20 cm by putting baking paper cut to size, after you have greased the form with butter. Press lightly to stick.
Pour the composition, level gently with a spoon and then gently shake the shape to sit as a mixture.
Put the tray in the preheated oven and bake at 165 degrees until it passes the toothpick test (30 -40 min). Do not open the oven during baking for at least the first 15 minutes.
Let it cool and slice it after a few hours
Prepare caramel cream
- 500 ml of milk
- 65 gr flour
- 110 gr sugar + 5 tablespoons for caramelization
- 200 ml sweetened liquid cream
- a teaspoon of vanilla concentrate
- 3 eggs
- 10 g gelatin
Hydrate gelatin in 30-40 ml of water (soak it).
Put the sugar in a double-bottomed bowl and caramelize it. When it gets the color of amber, pour the cold milk (stop 100 ml). Let it boil over low heat, taking care not to set it on fire.
Mix eggs well with sugar and flour. Add the remaining milk, stirring little by little continuously.
Set aside the bowl of milk from the heat when it reaches the boiling point and gradually pour the mixture with the eggs, mixing with a whisk.
Put the pot on the fire and let it boil, stirring so that it does not stick to the bottom of the pot.
Stop the fire only when the composition has thickened, become like a pudding and comes off the walls of the vessel.
Add vanilla, hydrated gelatin, mix, put a cling film on top of the bowl and leave to cool. The foil prevents the formation of a pojghite on the surface of the pudding.
When the pudding has cooled, incorporate the whipped cream well beforehand. You will get a fluffy cream, excellent in taste.
Prepare one burnt sugar syrup (caramelize sugar, add water and leave on the fire until it boils 2-3). Cool well.
Place the first slice on the counter, put a cake ring around it, syrup and spread half of the cream. Place the second slice, syrup and pour the remaining cream. Put the last slice, syrup and let the cake cool for a few hours.
Remove the cake ring and coat the cake with 400 ml whipped cream well, sweetened to taste.
Tort & # 8211 Tort Ferrero Rocher recipe
Ferrero Rocher cake with chocolate and hazelnuts, the ultimate dessert when it comes to a chocolate cake. Ferrero Rocher cake with chocolate and hazelnuts was chosen as the favorite brand cake recipe, ie the cake recipe named after a famous brand of sweets.
How to make this cake with burnt sugar cream and mascarpone & # 8211 Maria Cake?
How to prepare the vanilla top with pandispan?
I separated the eggs and put the egg whites in a bowl so I could mix them. Over the egg whites in the bowl I added a drop of salt and I started beating them with the mixer, at high speed. When a hard foam formed I started to add caster sugar in the rain - in 2 stages. Also now I put vanilla (vanilla sugar or pod core). I continued beating the foam until it became dense and shiny and I saw that the caster sugar dissolved. Then I added all the yolks at once and mixed briefly (30 seconds) until they were well incorporated into the foam. No more mixer!
The last step will be done with a spatula or spoon. I sifted the flour directly over the bowl with foam and incorporated it with the spatula, with light movements from top to bottom (I did not mix circularly). Details on how to make vanilla pandispan can be found here.
Bake the cake top in the preheated oven at 170 ° C for 25 minutes. The toothpick is tested.
After baking, turn the mold over on a wire rack and leave to cool.
How to prepare burnt sugar cream?
While the top is baking, prepare the burnt sugar cream. In the bowl of the mixer I broke the 8 eggs. I added sugar, salt and vanilla and mixed everything for 2-3 minutes. I gradually added the cold milk and thinned the composition.
In a cake form also 26 cm wrapped with several layers of aluminum foil I poured the melted burnt sugar. Over this layer of slightly cooled sugar I then poured the composition with eggs.
As soon as I took the top out of the oven, I put the burnt sugar cream in the oven, the form being placed in a tray with water (bain Marie). Detailed explanations of burnt sugar cream can be found here.
How to make vanilla mascarpone cream?
I separated the yolks and placed them in a bowl with the sugar, a pinch of salt and starch and beat lightly with the mixer. When the milk got hot, I poured it in a thin strand over the yolk mixture with sugar and starch and mixed everything well with the whisk. I poured the contents of the bowl back into the pot and put it on low heat. I stirred continuously until it started to boil and thicken.
I took the cream off the heat, wrapped it in transparent food foil and put it in the fridge for a few hours. After it cooled, I mixed the cream with mascarpone, mixing lightly and then with a spatula I incorporated the whipped cream. You can find this recipe in more detail here.
I left it to cool and then I let it cool for at least 4-6 hours. In another bowl I placed the thickened vanilla cream and mixed it for 1 minute to make it creamy again. Over it I first added mascarpone and mixed a little to incorporate well and then whipped cream. I gently embedded the latter with a spatula (not with the mixer).
How to make crispy (grilias, nougatine) from almonds and pistachios?
Chop the cleaned pistachios and the almonds cut from the knife. In a non-stick pan, put the caramelized sugar until golden, without burning. Add the almonds and pistachios and then take them out on baking paper or on a tray greased with a little oil. After it has cooled completely, chop it with a knife, without crushing it excessively.
How to prepare caramel sauce with salt very simple recipe
We started with melting and caramelizing the caster sugar, placed in a pan with thick walls (essential for uniform heat distribution) and higher (because in it will take place a small & # 8222revolution & # 8221 swirling when it is put whipped cream & # 8211 will swell the composition up). I didn't put (and don't put) a drop of water when I caramelized the sugar. I placed the pan on medium to low heat and waited for the sugar to melt and show signs of coloring. I didn't mix with anything, I just gently shook the pan to melt all the sugar crystals. This process can take up to 15 minutes.
When the sugar reached the cognac-reddish color (not darker because it becomes bitter) I added the 100 g of butter (about 1/2 packet) and mixed it well.
Also now I added the salt crystals that I crushed with the grinder & # 8211 I did not put the stones that you see in the picture. I put the pan back on low heat.
In another saucepan, I heated the whipped cream until it was almost boiling. It is enough to be hot. I poured it over the caramel with butter. Be very careful because the composition starts to swell and gets a frothy and airy look.
Boil for another 5-6 minutes and ready. Get off the fire. It will return to normal volume as soon as it is fired.
I let the pan cool on the stove. When the sauce reached a decent temperature (warm but not hot) I poured it into a thick glass jar and let it cool completely. Only after that I closed it with the lid and put it in the fridge. When it is warm, it has a translucent appearance, with small air bubbles that rise to the surface.
Serve caramel sauce with salt
After cooling in the refrigerator it becomes opaque, dense and creamy. To die for!
With the help of a brush I arranged the plate on which I presented a slice of apple compressed terrine (recipe here) along with amaretti biscuits and ice cream.
- 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