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WORKTOP : The egg whites separated from the yolks are beaten with the sugar until they harden. up until the composite is homogenized. This composition is poured into a baking dish lined with baking paper and put in the oven (which has been preheated) for 45 min. over medium heat.
CREAM : separate the egg whites from the yolks. The yolks are mixed with salt, 25g sugar, pheasant and starch diluted with a little cold milk. This composition is diluted with milk that has been boiled and cooled to room temperature. Place on the fire together with the chopped chocolate and stir continuously until it thickens. After it has cooled, mix it with the beaten egg whites, with the rest of the sugar. Mixing will be very slow.
assembling : After the countertop has cooled, cut it into two equal parts and syrup it (make a syrup from 75g of zagar, 100ml water and 1/2 juice from a lemon), put the first slice of the countertop, which stretches 3/4 from the cream, follows the second slice of the top over which the rest of the cream is placed, over which the apple and orange slices are placed nicely, over which the cake gel prepared according to the instructions is poured.
Refrigerate for at least 2 hours.
I WISH YOU GOOD LUCK!
This apple cake is one of the first cakes I made in college. It's very easy to make, very presentable, and I'm not even talking about taste.
So let's get to work. In the first, caramelize the sugar over low heat, as for the burnt sugar cream. Spread well on the entire surface of the pot (and on the edges, up to the top) and let it cool.
Meanwhile, cut the apples into slices (I didn't peel them) and prepare the dough:
Separate the yolks from the whites. Beat the egg whites with the 5 tablespoons of sugar until they become hard. Then add the yolks, one by one. Continue mixing until the foam is homogeneous. Add a tablespoon of flour in the rain, and finally add the baking powder (half an envelope).
We check the caramelized sugar to see if it has hardened, when it is ready we grease it well with butter everywhere. Put all the sliced apples on the bottom of the pot, and then pour the dough.
Put in the hot oven and leave until it passes the toothpick test.
You can let your imagination run wild. In the last one I made, from place to place I put some pieces of chocolate. a delight!
It can be served with whipped cream or fresh fruit.
Cake with burnt sugar cream
Burnt sugar cream: In a saucepan caramelize the 150 g sugar. After catching the desired color, lightly rotate the pan to spread the caramel on the edges. Leave to cool.
Meanwhile in another bowl mix eggs with a pinch of salt, 250 g sugar, milk and vanilla sugar.
After the caramel has cooled very well, put the composition in the pan, pan in a pan, and in the pan water and put in the oven, over medium heat.
Pandispan: Whisk the egg whites hard, then add cold water. Separately rub the yolks with the sugar. Put over the egg whites and mix lightly, then add the flour.
After the cream is baked, put the pandispan on top and leave it in the oven until it bakes. After baking, leave to cool, then turn over on a plate. Garnish with whipped cream.
Burnt sugar cream cake
In a large saucepan (I make it in a Teflon pan because it doesn't stick at all) put the 150
Apple cake with burnt sugar cream
Melt 7 tablespoons sugar in a tall saucepan, after it has melted, caramelize the pan and
Apple Cake with Chocolate Cream - Recipes
The ideal cake for the birthday celebration. Chocolate as you like & # 8230
What you need (picture 1)
For the countertop:
& # 8211 9 oua
& # 8211 60 ml oil
& # 8211 45 ml water
& # 8211 9 tablespoons sugar
& # 8211 6 tablespoons flour
& # 8211 6 tablespoons cocoa
For ganache cream:
& # 8211 550 ml fresh
& # 8211 350 chocolate (I used 270 gr dark chocolate, the rest milk chocolate)
& # 8211 100 gr candied fruit (optional) I used candied cherries
For syrup countertop:
-150 ml of water
-3 tablespoons sugar
& # 8211 esenta de rom
For the glaze:
-160 gr chocolate
-40 gr butter
-100 ml whipped cream
For decoration: marzipan (for roses), chocolates.
& # 8211 We start with the preparation of ganache cream, which preferably stays overnight to cool.
& # 8211 melt the chocolate together with the liquid cream on the water bath (pictures 2 and 3), until it is homogenous. ATTENTION! Cream should not boil! We put the melted chocolate in a bowl in which we can then mix (picture 4). Leave to cool overnight, or at least 4-5 hours, then mix at low speed until it becomes a cream (pictures 5 and 6).
& # 8211 For the countertop, we preferred to bake 3 countertops in a row with 1/3 of the necessary ingredients. Justification: to have 3 equal pieces of cake top. But, just as well, to reduce the working time, make a single countertop and then cut it into 3.
I prepared the ingredients for the first countertop (picture 7).
& # 8211 Separate the egg whites from the yolks, then whisk the egg whites. Towards the end we add sugar and water (picture 8). Mix continuously until the egg whites remain "sticky" (picture 9).
We mix the yolks with the oil added gradually (as in mayonnaise) at low speed (picture 10).
& # 8211 add the yolks over the egg whites (picture 11), then sift the flour mixed with cocoa, and incorporate over the egg whites with a wooden spoon. 12). Leave in the oven for about 20 minutes until the toothpick test passes. We repeat the operation for the other 2 countertops (picture 13)
& # 8211 Put the ingredients in a kettle on the fire until the sugar dissolves. (picture 14).
Meanwhile, cut the candied fruits and leave them to soak in water with rum essence. I left them for about an hour, then drained them well (picture 15)
Syrup the first top, add half of the cream, then the candied fruit (picture 16). Repeat with the second countertop. I did not syrup the third one (picture 17).
Put the chocolate and butter on the water bath (picture 18). When the chocolate has melted, add the whipped cream. Mix well on the fire, without boiling, until we obtain a homogeneous icing (picture 19). We dress the cake in chocolate (picture 20)
We leave the marzipan at room temperature so that it can be easily shaped (picture 21). To make the roses, sugar paste balls are formed, which we spread by hand (because the marzipan is very easy to shape) to form petals. , & # 8211 for the smaller base and for the outside of the larger rose. It forms a cone from a ball and wraps almost completely in a petal. Then place the petal after the petal as shown in the images below. (pictures 23 and 24)
Decorate the cake with roses and candies when the icing has hardened (picture 25)
Preparation time: 180 minutes (including baking time), without the cooling time of the cream
Price: 50 lei (may vary depending on where you take the ingredients)
Cake flavored with chocolate cream
8 eggs for countertop
200 grams of flour
50 grams of cocoa
250 grams of sugar
1 vanilla bean
150 ml rom
3 eggs for cream
4 tablespoons powdered sugar
4 tablespoons flour
6 tablespoons cocoa
300 ml milk
50 grams of butter
a little chocolate from the trade
Method of preparation:
1. For the top: beat the egg whites with the sugar, add the yolks, flour and cocoa, then put in a greased form and lined with flour. Bake at the right heat.
2. Meanwhile, prepare the syrup: 250 grams of sugar boil for 10 minutes with 1 ½ glass of water, remove from the heat and add ½ vanilla bean, ½ tablespoon of lemon juice and 150 ml of rum.
3. After it has cooled, cut the top in two or three and syrup well.
4. Grease each sheet with cream prepared as follows: beat whole eggs with powdered sugar, add flour, cocoa and chocolate, then hot milk, and boil until thickened.
5. After it has cooled, mix it with the butter rubbed with foam. Then coat with cream and garnish with grated chocolate.
Decadent cake with chocolate cream
With a rich and fine chocolate top at the same time, this cake cannot be rejected even by the most demanding culinary critics. It is a dessert that successfully crowns both a festive meal and an ordinary family meal for a treat that does not need a special occasion. Because life is too short not to enjoy chocolate, we recommend that you try this decadent dessert at the first opportunity and thank the universe once again because there is chocolate in the world.
- 50 g of the best quality cocoa powder (if you take a low-quality powder, the taste will not be intense enough)
- 100 g of brown muscovado sugar
- 250 ml of hot water
- 125 g unsalted butter (and a little extra butter for greasing)
- 150 g powdered sugar
- 225 g white flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla essence
- 2 large eggs.
- 125 ml of water
- 30 g brown muscovado sugar
- 175 g unsalted butter, diced
- 300 g of dark chocolate of the best quality, finely chopped.
Method of preparation:
- Preheat the oven to 180 degrees Celsius and cover two round trays with a diameter of 20 cm with baking paper, then grease the edges with a little butter. In these you will make the two cake tops. If you do not have two identical trays, you can bake the countertops on the r & acircnd. If you make a thicker top that you can cut in the end, there is a risk that it will remain raw inside and, in addition, it is much harder to cut in half, to create a two-layer cake.
After you taste this chocolate cream cake, you will be convinced that it is the most sinful dessert in the world and it will probably become your number 1 guilty pleasure!
And because we are still in the chapter of "decadent desserts", we also try the Orgasm cake or the Nanaimo cake, two perfect desserts with chocolate!
Apple cake with burnt sugar cream
Burn 1 cup of sugar, spread it on the pot (a wider one, in which you will make the cake) add sliced apples (without peel and without seeds). Bake for 20 minutes.
Meanwhile, beat 4 egg whites with a little salt, 6 tablespoons sugar, 4 egg yolks and 1/2 liter of milk. Everything is put over the previous composition (over the apples). Bake for 15 minutes.
4 egg whites with 4 tablespoons sugar, beat with 4 egg yolks and 4 tablespoons flour. Put over the cream in the oven, and leave for 15-20 minutes (in the oven).
After removing, let it cool a bit, then turn the pot upside down and keep it that way for an hour. Remove the pot from the cake and garnish the cake with whipped cream and grated chocolate.
Put the oranges in a saucepan and cover with water. Bring to a boil and simmer for 30 minutes. Blend them and turn them into a puree that you leave to cool.
Melt the chocolate in a bain marie and leave it to cool.
In a bowl, put eggs and sugar. Mix well until a homogeneous composition is obtained. Lightly add the oil and continue mixing. Then add the orange puree. After you have mixed everything well, add the melted chocolate.
In another bowl, add flour, ground almonds, baking powder, cocoa and the mixture obtained earlier. Mix everything well and pour the composition in a tray greased with butter and lined with baking paper. Bake at 180 & degC for 80 minutes.
To prepare the caramelized oranges, put 1 tablespoon of brown sugar in a bowl of water. Stir until the sugar melts and then add the orange peels and 2 teaspoons of Amaretto. Leave them on the fire for 2-3 minutes and then put them to cool. For the topping, place the dark chocolate in a bowl and let it melt. Set aside and add the whipped cream. Leave this mixture to cool.
After everything has cooled down, start assembling the cake. Top the top with Amaretto and pour the chocolate cream. Garnish with crystallized orange peels.
Chocolate cake with chocolate cream
Add liquid cream for whipped cream, liqueur and. A special cake both for chocolate lovers, but especially for meringue fans. The well-made meringue, sweet, delicate, combines excellently. I made it in a 24cm tray. About the cake I can say that it is very good, a wonderful cake! Leave the cream in the fridge overnight or at least 3 hours. Once this time has elapsed, pour the whipped cream over the chocolate and mix. Translation of this page the best chocolate cake with orange mascarpone Recetas Rumanas, Dulces, Postres. Cake with chocolate tops and ness cream & # 8211 Cranberry Recipes. Cake based on white countertop and countertop with cocoa, vanilla cream with white chocolate and chocolate with cocoa, syrup with rum and white chocolate decoration with.
Assemble the cake, spreading the cream on the sheets and placing them on top of each other. The remaining 300 g of chocolate is melted in a steam bath and rubbed vigorously.