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Delicious cake dessert

Delicious cake dessert


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countertop: In a tray lined with baking paper we put chopped and fried walnuts (I used a tray of 22x35 cm)

Mix the egg whites with a pinch of salt, add Green Sugar and mix until the natural sweetener dissolves. Then add the breadcrumbs, ground walnuts and finally flour mixed with baking powder, using a spatula and stirring gently so as not to leave foam.

With a spoon, put the egg white mixture over the walnuts and level. Put the pan in the preheated oven at 170 degrees for 25 minutes.

Remove the tray from the oven and turn the top so hot on a plate, removing the baking paper.

Grease immediately with chocolate cream (put a spoon here and there to melt and make it easier to spread). Put the cake in the fridge until the cream is ready.

Cream: Mix in a heat-resistant bowl, the yolks with 4 tablespoons of Green Sugar, add the milk and put the bowl on the fire, stirring until it thickens. Remove from the heat and allow to cool completely.

Separately in a bowl, mix the whipped cream and then gradually add the yolk cream, mixing with the mixer on the lowest level.

Remove the cake from the fridge and grease with half the cream or a little more than half. Over the cream we put a layer of biscuits soaked in coffee and over the biscuits follow the rest of the cream.

On top we can put cocoa, grated chocolate or pieces of chocolate.

Keep the cake cold for at least an hour before serving.


Ingredients needed for Karo cake

The first layer

- a cup and a half of finely chopped biscuits

- Half a cup of sugar

The second layer

- half a cup of butter (at room temperature)

- two tablespoons of vanilla pudding powder

- two cups of powdered sugar.

The third layer

- a tablespoon or two of oil (optional - to give gloss to the glaze).


Ingredients needed for Karo cake

The first layer

- a cup and a half of finely chopped biscuits

- Half a cup of sugar

The second layer

- half a cup of butter (at room temperature)

- two tablespoons of vanilla pudding powder

- two cups of powdered sugar.

The third layer

- a tablespoon or two of oil (optional - to give gloss to the glaze).


Homemade chocolate cakes & # 8211 an amazing dessert that competes with any of the most notorious confectionery delicacies!

We present you a recipe for delicious homemade cakes. They immediately conquer only by appearance and aroma. Discover the preparation technique and follow the steps indicated to obtain the most delicious chocolate cakes of all that you have tried so far. Enjoy your friends with such a delight and the recipe will be in high demand.

INGREDIENTS

& # 8211 5 tablespoons sugar-free cocoa powder

METHOD OF PREPARATION

1. Mix the sugar with the cocoa powder, milk and vegetable oil. Use a mixer at medium speed. Divide the resulting mixture into two equal parts.

2. Mix half of the prepared dough with eggs, vanilla and flour, sifted with baking powder. Use a mixer at medium speed.

3. Pour the dough obtained in a baking tray, preventively greased with oil. Place the tray in the preheated oven at 170 ° C for 30 minutes.

4. Remove the tray from the oven and allow the sponge cake to cool slightly. Pour the remaining cocoa mixture over it and let it cool completely in the baking tray.


Delicious cake with walnuts and biscuits

Delicious cake recipe with walnuts and biscuits. The cake also contains very fine and tasty cream, biscuits syruped in coffee and covered with a delicious layer of whipped cream.

  • Rock:
  • 10 egg whites
  • 12 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons flour
  • 1 sachet of baking powder
  • 5 tablespoons breadcrumbs
  • 5 tablespoons ground walnuts
  • 1 pinch of salt
  • Cream:
  • 10 yolks
  • 10 tablespoons sugar
  • 10 tablespoons milk
  • a pinch of salt
  • 500 ml fresh
  • 2 tablespoons lemon juice
  • Furthermore:
  • 1 large package of Petit Beurre biscuits
  • 2 tablespoons cocoa
  • 300 g Finetti
  • 300 ml sweetened coffee
  • 1 tablespoon macaroons
  • 300 g chopped walnuts
  • Decor:
  • cocoa

Rock:

In a tray lined with baking paper, spread the 300 g of chopped walnuts.

In a bowl, mix the egg whites with a pinch of salt.

Gradually add the sugar and lemon juice.

Put the ground walnuts mixed in advance with the breadcrumbs.

Incorporate sifted flour together with baking powder.

Spread the resulting composition evenly over the cut walnuts in the pan.

Place the pan in the preheated oven at 180 & deg C for 35 & ndash 40 minutes.

Immediately turn the baking dough over and remove the baking paper.

Spread over the walnut above the counter and spread evenly the 300 g of finetti.

Meanwhile, prepare the syrup.

Boil the coffee, leave to cool and add amaretto.

Cream:

In a bowl, mix the yolks with the salt and sugar.

Gradually add the cold milk.

Boil the obtained composition until it thickens, then remove from the heat and allow to cool.

Mix the liquid cream until you get a whipped cream, gradually adding the lemon juice.

Take the cake out of the fridge and evenly distribute half of the cream over the finetti layer.

Place a layer of syrupy biscuits in the cream syrup, and spread the other half of the remaining cream over them.

Spread whipped cream evenly on top and decorate the cake with cocoa or grated chocolate.

Before serving, put the cake in the fridge for 1-2 hours.

Give the note for the recipe Delicious cake with walnuts and biscuits


Very tasty cake & # 8220Square & # 8221 & # 8211 very tender, perfect for tea.

The "Squirrel" cake is very easy to prepare, from natural, accessible and cheap ingredients. This cake will conquer you at first sight, it is extraordinary both in taste and appearance, thanks to the cream and ground hazelnuts. The cake is very soft, juicy, delicious and will be to everyone's liking, no one will be able to refuse a slice of this delicacy. Enjoy the cake with tea or coffee.

TABLE INGREDIENTS

-100 g of black raisins given through the mincer

-1 teaspoon of baking soda quenched with vinegar

CREAM INGREDIENTS

METHOD OF PREPARATION

1. leaf. Separate the egg whites from the yolks. Beat the egg whites with half the sugar. Beat the yolks with the remaining sugar.

2. Add the milk, chopped raisins and baking soda, beat with the mixer on low speed, then incorporate the egg whites carefully and mix from the bottom up.

3. Pour the dough into a mold lined with baking paper.

4. Bake the countertop at 180 degrees for about 30 minutes until golden brown.

5. Allow the countertop to cool and cut it into 2 parts.

6. Cream. Beat the cream and incorporate the condensed milk.

7. Grease the first countertop with cream and sprinkle with hazelnuts. Cover it with the second worktop.

8. Grease it with cream and sprinkle with ground hazelnuts. Refrigerate the cake for a few hours to soak.


Chocolate Delice Cake, Raymond Blanc recipe

Chocolate Delight Cake, Raymond Blanc. I found a wonderful definition for a sense of humor. That would be the only measure of mental maturity.

Of course, used in moderation, making fun of you and not only others, it is also therapy and self-defense, and a means of socialization, and altruistic act by which you help people overcome their own lack of control over existence. And you laugh, so do the others. But there are times when only the heart rejoices.

For this dessert, Raymond Blanc's Chocolate Delice, just rejoice. And you smile. The five senses are satisfied, the sixth knew in advance what a sweet miracle will come out, admire, admire that you managed a rather difficult preparation, enjoy and thank the Most High for giving you a wonderful day, thank you for existing chocolate in the world, you also give a piece to those close to you just to see their smile and to those far away, unfortunately, only the photos.


Congolese Cake Ingredient by Simona Callas

  • 2 eggs
  • 120 g powdered sugar
  • 100 g of honey
  • 150 ml milk www.simonacallas.com
  • 1 teaspoon vanilla extract
  • 250 g 000 flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 120 g caster sugar
  • 30 g cocoa powder
  • 5 tablespoons milk www.simonacallas.com
  • 1 teaspoon rum or coffee essence
  • 150 g diced butter
  • 100 g roasted and chopped walnuts


Method of preparation

Preparing sheets for Coffee Delight Cake

For the sheets, rub the butter with the sugar until it foams, then add the yolks rubbed with a little salt, mix and add the milk.
Dissolve the baking soda in the vinegar and add it over the other ingredients, add the essence, then incorporate the sifted flour together with the baking powder.
Knead a lightly firm dough, so that it does not stick to your hands, which we cover with a foil and let it cool for 30 minutes.

Then divide the dough into three parts, which we spread on the back of the tray and bake for 4-5 minutes at 180 degrees.
We do not forget to prick the sheets from place to place so as not to make the vault during baking.


While the dough is cold, we take care of the wafers.

Prepare caramel cream

Rub the yolks with a pinch of salt and soft butter with two tablespoons of sugar and combine them in the same bowl, then put the bowl on the fire, on a steam bath and stir continuously in it, until the composition begins to thicken.

Put in a bowl with high walls, 6 tablespoons of sugar and caramelize over low heat, stirring constantly so that it does not turn black and become bitter.

When it is completely diluted, add it over the cream from the other bowl and mix vigorously to homogenize.

Leave the bowl on low heat, on a steam bath, until the caramel is diluted, stirring constantly, then lift the bowl off the heat and add the lightly crushed hazelnuts and immediately spread the cream between the two wafer sheets.

We place a weight on them and set them aside.

Cream preparation for Coffee Delight Cake

We break in a bowl, one of the three sheets, the ugliest.
Heat the milk with a pinch of salt and sugar and melt the chocolate in it.

Add the peanut butter, mix the composition well and pour it hot over the crushed sheet and mix the cream.

Assembling Coffee Delight Cake

Place a sheet in the tray, grease it with plum jam and spread over it, half of the cream.

Place the wafer sheets filled with caramel over the cream, then spread the rest of the cream over them and cover with the last baked sheet on the back of the tray, pressing it well.

Cover the cake with foil and place some weights on it.
I have some heavy dictionaries, of English and French that I always put over such cakes, we will only be able to learn the two foreign languages ​​:))))))
Let the cake cool until the next day, or at least 5-6 hours to fry the sheets and be able to portion nicely.

We powder it with sugar and serve it with a good coffee, a tea or whatever we want.

NOTE

The remaining egg whites (9 in number), put them in a saucepan, or bag in the freezer. Attach a note to them to write how many there are and take them out when you want to make another cake with meringue and walnut top, or whatever you want. Leave to thaw at room temperature, then mix with a pinch of salt and behave perfectly.


Delicious coffee cake

I didn't know how to name this cake, because I made a combination between Crushed sheet cake and Waffles with caramel, so I called it the Coffee Delight Cake.

But those who tasted it, that is, my dear chefs, said that it is a suitable cake to be served with coffee from the first hour, because it is a little drier than a classic cake.


Congolese Cake Ingredient by Simona Callas

  • 2 eggs
  • 120 g powdered sugar
  • 100 g of honey
  • 150 ml milk www.simonacallas.com
  • 1 teaspoon vanilla extract
  • 250 g 000 flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 120 g caster sugar
  • 30 g cocoa powder
  • 5 tablespoons milk www.simonacallas.com
  • 1 teaspoon rum or coffee essence
  • 150 g diced butter
  • 100 g roasted and chopped walnuts