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Rock: Rub the yolks well with the sugar and vanilla essence until they turn white and become like a cream. Separately, mix the flour with the baking powder, cocoa and ground semolina, then lightly incorporate into the yolk composition. The composition will become very difficult to mix, but we start pouring milk, oil and honey and it will thin out. Whisk the egg whites with a pinch of salt, then lightly incorporate them into the above composition, stirring gently, with movements from the bottom up.
The composition is divided into 3 parts and bake 3 sheets in the cake tray (24 cm in diameter) lined with baking paper. Bake the sheets over medium heat for about 15 minutes each. Remove with paper from the tray and leave to cool. The paper is removed only after the sheet has cooled very well. The sheets do not overlap.
Cream: You can also prepare condensed milk at home: http://www.dulciurifeldefel.ro/lapte-condensat/
Condensed milk is mixed with 50 ml of milk. Hydrated gelatin in 3 tablespoons of cold water is dissolved in 50 ml of milk, on a very low heat or in the microwave. Take a few tablespoons of condensed milk and put over the gelatin, stirring vigorously, then add over the rest of the condensed milk. Add honey and vanilla. Whip the cream (whipped cream), then gradually incorporate it into the condensed milk composition.
For anointed Melt the chocolate sheets over low heat with the butter and whipped cream. Let it cool.
Put a sheet of worktop on a plate, grease with some of the chocolate composition and put it in the freezer for a few minutes. Pour half of the cream on top, cover with the second sheet greased with chocolate and pour the rest of the cream. We also put the 3rd countertop and let it cool until we prepare the icing.
Glaze: Melt the chocolate over low heat with the butter and whipped cream. Let cool to room temperature. From time to time we mix in the bowl, until the icing reaches the consistency of a thick cream.
We also beat the whipped cream for garnish, in 2 different dishes, obviously. :))
Finish the edges of the cake with a little cocoa cream, then pour the chocolate icing on top. We spread it with the help of a spoon, then from place to place we press with a spoon and lift it short, forming small cakes.
Let cool again until ready chocolate border. Melt the chocolate in the microwave together with the milk. Homogenize and pour on a piece of baking paper. Level and put in the freezer for a few minutes, until it hardens well. With a well-sharpened and heated knife, cut chocolate rectangles, of length equal to the height of the cake.
We put the pieces of chocolate on the edge of the cake, then we decorate with whipped cream in gradients. :))
Cornflake cake with peanuts and caramel (without baking) - a sensational dessert!
This delicious, fine, interesting and unusual cake is easy to prepare, without baking. It has many layers, caramel, crunchy peanuts and a pleasant sour note, offered by cream. Try to prepare it!
INGREDIENTS (for a rectangular tray, measuring 28 x 14 cm):
-150 g of cornflakes (sweet)
-100 g of fried and unsalted peanuts (or other nuts)
-500 g of fermented cream (at room temperature)
-a teaspoon of gelatin + 2 tablespoons of water
-100 g of 20% fermented cream.
METHOD OF PREPARATION:
1.Prepare the caramel: put the sugar and water in a saucepan with a thick bottom. Boil them over medium heat, without stirring, until you get an intense caramel, brown / amber.
2.Take the caramel off the heat. Immediately add the butter to it and mix well.
3. Gradually add (one tablespoon) the fermented cream and mix until smooth.
4. Transfer the caramel sauce to another bowl. Let it cool. During cooling it will thicken.
5.Crush the peanuts a little.
6. Pour 2 tablespoons of cold water over the gelatin and let it hydrate (according to the instructions on the package).
7.Mix 1/3 of the cooled caramel with the chopped peanuts.
8.Then add the remaining caramel (2/3) in the fermented cream and mix until smooth. Melt the hydrated gelatin on a bain-marie, over low heat or in the microwave (without boiling it), then let it cool a bit and add it to the cream. Stir.
9.Assemble the cake: grease the form with oil and line it with food foil (this way the foil sticks more easily to the walls of the form). Transfer the peanuts mixed with caramel in it, spreading them evenly and pressing them very well.
10. Spread a thin layer of cornflakes (you can replace them with crushed biscuits or crumbled sponge cake) on the surface of the peanut layer, then cover it with an even layer of cream.
11. Alternate the layers of cornflakes and cream until you are done. The last layer must be represented by cornflakes: don't forget to press them a little with your finger, so that they penetrate the cream.
12. Put the cake in the fridge for 8-10 hours (overnight). Then take it out of the mold and remove the food foil from its surface.
13. Decorate the cake to your own taste. We melted some chocolate and drew a few random lines on its surface.
Napoleon Cake WITHOUT BAKING & # 8211 a simple dessert, loved by everyone
Napoleon's cake is loved by everyone. This easy recipe, without baking, is to the liking of many housewives. Try it yourself and enjoy the result!
- 1 l milk
- 4 eggs, 3 teaspoons cornstarch
- 3 tablespoons wheat flour, 1.5 cups sugar
- 150 gr butter, vanilla sugar (to taste)
- Graham crackers
The most important thing is to prepare the cream correctly. To do this, we need a large pan in which to mix eggs, butter and sugar. Then add the wheat flour and cornstarch and mix well.Pour 600 ml of milk into the pan and put the pan on the stove, over low heat. Stir constantly until you get a thick cream. Take the pan off the heat and let the cream cool.
After it has cooled, pour the remaining milk into it and add the vanilla sugar. Mix well, leave the cream aside for 10 minutes, then mix again.
Wallpaper a rectangular tray with food paper. Put a layer of graham crackers on the bottom of the tray and cover with a layer of cream.Add a layer of biscuits and a layer of cream again. We continue in the same way until we run out of wax and biscuits. On the last layer we can sprinkle crushed graham crackers.Cover the cake with foil and put it in the fridge for a few hours. It would be preferable to leave it in the fridge overnight.
The next day we can cut it and serve it. We can decorate the cake with berries, cocoa or grated chocolate. Have fun with your loved ones and increase your cooking!
Assembling Maresal Joffre Cake Confectionery Recipe
Mise-en-place: I have at hand the 2 sheets (large and small), the cat tongue pills and the pos with chocolate ganache cream. To work!
Foodblogger at Savori Urbane. #savoriurbane
I chose the plate on which the cake was to be served and I placed the large sheet (20 cm) on it. I corrected its edges with scissors (because it wasn't perfectly round). On its edge I arranged in a circular shape 18-20 cat tongue pills & # 8211 so, shaped. Let's see what it looks like and how many cream turrets I have to model. Some kind of markings.
We started modeling the outer cylinders. I took turns lifting a dough lid and in its place I shaped with a pos a cylinder of cream, about 5 cm high. At the end I placed the lid on the formed cylinder. I continued like this until the last cylinder & # 8211 in total I got 18 pieces. It's like Brancusi's Table of Silence.
I filled the entire middle of the cake with cream to the level of the cat tongue pills. I kept the cream for the final finish (about 4 tablespoons). Personal note: I sprinkled a handful of candied orange peels (recipe here) & # 8211 thing that is actually practiced on the Mascot cake. If you do not want & # 8230 do not put. The original recipe does not mention orange peel.
Now it's the turn of the smaller sheet (17 cm) that I placed over the cream and I pressed it lightly to be level with the lids. I greased it with the rest of the cream and I leveled it with a spatula so that it covers the slices of cat tongues in a thin layer.
With a wooden spoon tail I removed the cream between the & # 8222petals & # 8221 so that, viewed from above, this Tort Maresal Joffris to have lacy edges (not filled with cream). I let it cool for an hour.
How to make the recipe for wet countertop with yogurt and cocoa for cake or cakes & # 8211 very fluffy?
How to prepare the composition for wet countertop with yogurt?
First of all, I heated the oven to 165 C with ventilation (low-medium stage for gas ovens). I weighed all the ingredients needed for this wet countertop with yogurt and cocoa.
I put the previously separated egg whites in a very clean, well-degreased bowl. I added a pinch of salt and beat them with a mixer until they turned into foam. I added the crystal sugar and the vanilla sugar over them and continued beating the meringue until it became shiny and firm. If you turn the bowl of foam over your head, it should not fall out of it. Then I added the yolks and yogurt and mixed for another 10 seconds.
I sifted the flour and cocoa over the egg mixture (all at once) and incorporated them with a spatula using wide movements from top to bottom. Do not mix vigorously, do not rub like mayonnaise! We want to keep as much air in the composition as possible. The air makes the countertop fluffy and so we do not have to add baking powder or baking soda and spoil the taste of the countertop.
I poured the composition in a form lined with butter and flour or baking paper.
Baking wet countertop with yogurt and cocoa & # 8211 how many degrees and how many minutes to bake?
I baked the top at 165 C for 15-20 minutes. As the worktop is wet, the toothpick test is not relevant. I touch the top discreetly with the navel of my finger and thus see if it sticks or not. If it doesn't stick, it's good! Otherwise you can bake it for another 5 minutes. As soon as it came out of the oven, I turned this wet countertop with yogurt on a wire rack, removed the coop paper and left it to cool. It does not stay in shape because it condenses and becomes sticky!
Three-ingredient cake without oven and biscuits - an economical and sensational dessert without baking!
A real cake without baking and only 3 ingredients sounds unusual, doesn't it? Today, we have prepared for you the simple method of preparing the tastiest cream cake. The dessert is light, but also delicious at the same time. Conquer everyone, from small to large!
For the dough:
-200 gr of fermented cream (20%)
-1 teaspoon baking soda or baking powder
-1 teaspoon vanilla sugar or 1 vanilla powder - optional.
For the cream:
-500 gr of fermented cream
-150 g of sugar or powdered sugar.
METHOD OF PREPARATION:
1. In a bowl, mix the cream with sugar and vanilla sugar, possibly vanilla, but very little, so that the dough is not bitter.
Advice. Choose quality cream, because this ingredient is responsible for the final taste of the dessert.
2.Combine the sifted flour with baking powder or baking soda. Incorporate the ingredients into the cream and mix with a spoon.
3.When it becomes difficult to mix with the spoon, transfer the dough to the floured work surface and knead it until it becomes smooth and homogeneous. The dough is soft, elastic and non-sticky.
4. Form a dough bar and divide it into 8 equal pieces.
5. Spread each piece of dough in a thin sheet and cut the tops using a lid or a plate the diameter of the pan in which you will bake them. We obtained 24 cm countertops.
6. Bake the tops on a dry pan, over medium heat, for 2-3 minutes on each side.
7.Prepare the cream. Using a whisk, mix the cream with the sugar or, preferably, the powdered sugar.
Advice. For this cake, you can also prepare a boiled milk-based cream or an ice cream-flavored cream.
8.Add a little cream on the serving platter, place a countertop and cover it with plenty of cream. Continue to add tops and cream, and at the end, cover the sides of the cake.
9. For decoration, put the biscuits in 2 bags and grind them with a rolling pin.
10. Sprinkle the sides of the cake with white crumbs, and the surface - with chocolate crumbs.
11. Put the cake in the fridge overnight, soak the tops with cream.
Portion the cake and invite everyone to the table. The most common evenings over a cup of tea, with family or guests, will turn into a real celebration. We are sure that this cream cake recipe will be a breakthrough for you, especially if you have little time. Experiment with various creams and the dessert will always have a new taste.
Tort Esterhazy original recipe
Tort Esterhazy original recipe. Esterhazy cake (Eszterházy) is a great cake with 5 sheets of meringue with walnuts, custard mixed with butter, walnuts and liqueur. Basically it's a dacquoise decorated with white icing from fondant and & # 8222 spider web & # 8221 from chocolate threads. How is Esterhazy Cake prepared and what is its story? On the occasion of my husband's birthday, I prepared this cake for him, but beforehand I researched about original recipe.
It is said that the Esterhazy Cake owes its name to Prince Paul of Eszterhazy. It is not known who would have made this cake, nor is it known to whom it is due that the cake has become so widespread, and the decoration on the cake is known even as "Eszterházi decoration".
Because the cake appeared quickly in Austria and Germany, it is supposed to be due to him Franz Sacherbecause it, a few years later creating the Sacher cake (recipe here) he went as a confectioner to the Eszterházi family, from here the recipe could quickly reach any corner of the monarchy. That's how it got to Transylvania and Banat. We are talking about the 19th century.
Over time the recipe has developed, changed, today there are several variants of tort Esterhazy & # 8211 with almonds or nuts.
Union of Confectioners of Hungary, based on a proposal from 2013, centralized the existing recipes and a adopted the recipe that he considers “original” following that from 01.01.2015, in confectioneries and shops it will be possible to sell under this name only the cakes that respect this recipe. The recipe is therefore established by law, Esterhazy Cake is a traditional Hungarian product with controlled origin (Hungaricum), The same as Dobos cake (recipe here).
In conclusion, whoever uses the names of Dobos Cake and Esterhazy Cake (Eszterházy) without respecting the established recipes is liable to punishment. I find it particularly interesting how a law can establish a recipe, to keep the tradition and not end up in the situation where by various shredded variants (replacing butter with margarine, adding baking powder or replacing chocolate cream with cocoa etc.) to reach some aberrations of recipes that have nothing to do with the original and still circulate under its name.
If you made a cake with leaves and cocoa cream that looks like Dobos but you didn't follow the original recipe well, you don't have to call it Dobos. You call it cake with leaves and cocoa cream with butter.
More recently there is a Tort in Egypt containing elements from the Esterhazy Cake combined with those from Grilias Cake. I did it but I didn't consider it to rise to the level of these two & # 8211 see the recipe here Egyptian cake.
From the quantities below results a 25 cm Esterhazy Cake from which 16 slices come out.
Add pin on a sweet tooth
Honey 1 teaspoon Baking soda A pinch of Salt 200 gr. Sweet recipes & rsaquo Sweets cakes and tarts. I followed the recipe, but in the end I found that I was left with about 80 grams of dough. Therefore I recommend you to make 5 sheets of each. Medovik cake with sheets of honey and cream. I had heard of medovik for a long time but I couldn't find one. Ukraine and we were put on the table a cake with sheets and white cream.
Aura sent it to me, as she gives it to anyone and since then the medovik recipe page. Medovik cake, one of the most popular cakes in Russia, was. Although in the recipe I used, it was advisable to make 8 sheets of the amount of. METHOD OF PREPARATION RECIPE Dessert cake Medovik: For sheets mix egg foam with sugar and salt powder. Homemade dessert sweets. Cheese with puff pastry dough Venetian recipe. We present you a delicious honey cake recipe. Medovik cake a homemade dessert. This is an amazingly quick and easy dessert to prepare.
The sponge cake is prepared from a liquid dough.
Tort Dobos, a refined and delicious dessert, originally from Hungary. It has 6 fine sheets of pandispan, 5 being covered with a fine and tasty cream of eggs, chocolate, butter and vanilla. The decoration is made of a pandispan sheet that is covered with a layer of burnt sugar, cut into 12 pieces. Each piece is supported by a cream rosette.
It is a sensational cake, a real treat for those who love chocolate and not only and it is worth trying at least once.