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I call it that because spring comes to Brasov very hard, here it is summer on a Thursday and if you are away from home you have lost it :))
- a cake top of 4 eggs
- 1 sachet of vanilla oil creams
- 1 sachet of strawberry oil creams
- liquid cream
- white and dark chocolate for decoration
- syrup for syrup
Preparation time: less than 60 minutes
RECIPE PREPARATION Spring cake:
I used a 4-egg cake top, made according to the classic recipe.
I cut the top into three sheets, syruped it and filled it with ole creams, a layer of vanilla and a layer of strawberries. I made the cream according to the instructions on the package, with the difference that I replaced the milk with liquid cream.
I decorated it according to my imagination, at that moment, I mean I was extremely tired because it was 1 o'clock at night. :)
Cocoa top: mix the whole eggs with the sugar until you get a light cream. Add the oil, mix further, then add the sifted flour and cocoa and the rum essence. Homogenize the composition well and pour into the tray lined with baking paper. Bake for 20-25 minutes at 180 degrees. Leave to cool and cut into two slices.
We do the same with the coconut countertop, except that it will come out thin and we will not cut it in two.
For the cream: put the liquid cream, the broken chocolate, the coconut and the cocoa on low heat. Mix well with a whisk until you get a homogeneous cream. Refrigerate, then in the freezer until it gains consistency (about 1 hour), then froth with the mixer.
For the syrup, caramelize the sugar, then quench with water, add the lemon juice and simmer until all the sugar has dissolved and reduced slightly. After removing from the heat, add the vanilla essence and allow to cool.
Assembly: we cover with plastic foil the removable tray in which we baked the tops. Put a black syrupy top, 3 tablespoons of cream that is leveled well, then the coconut syrup and also, another 3 tablespoons of cream and the other black syrupy top. I kept the remaining cream for the cake. Let it cool until the next day when it is turned over on a plate and garnish with the remaining cream, fried coconut flakes and… .sugar poppies :).
For removable shape 18 cm in diameter
Spring Story Cake
For my sister's birthday, I prepared a cake with walnut top, butter cream and coffee, garnished with whipped cream and sugar flowers.
Method of preparation:
For a start, I worked on the flowers in fondant paste in various colors for an hour, then I put them in the fridge. I also made some milk chocolate ornaments, melted with chocolate fondue.
Separate eggs. Beat the egg whites with a pinch of salt until they froth, add the sugar and continue beating until the foam hardens. Gradually add the yolks, baking powder, flour and walnuts and mix well. The composition is placed in a round pan, on a baking sheet, and baked for 30-35 minutes.
Put on the fire the bowl with water, sugar, orange peel (from the one kept in sugar to the jar) and boil for about 5 minutes.
After the top and the syrup have cooled, cut the top into two parts (the base must be thicker than the lid) and syrup it.
Mix the butter well with the sugar, the seeds from half of the vanilla pods, cocoa, coffee until a consistent cream is obtained. Fill the cake with butter cream, taking care to stop a spoonful of cream for a few decorative flowers.
Beat the liquid cream with the mixer until it hardens, but do not beat it too much, so that it does not shrink in the refrigerator.
Dress the cake in whipped cream and garnish with whipped cream and sugar flowers. I also had some white chocolate flowers, which I put in the middle. You will notice that they have different textures: the sugar flowers are more glossy.