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Preparation of countertop:
separate the eggs and beat the egg whites with the sugar and salt powder for meringue, then add one egg yolk in a row then mix. Put the chocolate and melted butter in a double boiler (or in the microwave) and incorporate them into the eggs, mix well then add the sifted flour and baking powder. We put the obtained composition in a tray (20 cm) greased and lined with flour and put it in the hot oven (200 °) for about 30 minutes (valid the toothpick test).
Let it cool then cut the top in 2 and grease one side with raspberry jam, cover with the other side, sprinkle with powdered sugar and grated chocolate.
Refrigerate until ready to serve.
If you like you can make a glaze to put on top.
Delicate poppy cake. A delight for any pocket
To start we make the sheets for the white sheet, beat the egg whites hard foam then gradually add the sugar and mix until it melts, add the oil, mix, then using a wooden spatula mix lightly over the head adding flour spoon by spoon.
Pour the composition into a 20 × 27 tray lined with baking sheet and bake at 200 degrees Celsius for 8 minutes. Remove, let cool slightly, then turn over and gently peel off the baking sheet.
For the poppy leaves, beat the egg whites until they harden, then add the sugar and mix until it melts. Gradually add the poppy seeds and then the flour, stirring over the head until the composition is homogenous. Bake them the same as the first sheet.
I baked a single sheet in the large tray on the stove because it is twice the size of the cake tray, then I cut the sheet in half.
Mix the yolks with the sugar and pudding powder in a saucepan and then gradually add the milk. Mix well with a whisk and then put the pan on low heat, stirring constantly until it thickens well like a pudding.
Let it cool and then gradually add the butter, mixing well after each piece.
a poppy leaf, 1/3 cream, white leaf, 1/3 cream, poppy leaf, 1/3 cream and on top grated white chocolate.
Let cool for at least 4 hours and then cut the cake with a sharp knife.
CAT TONGUES: 95g sugar, (mix with), 120ml liquid cream until the sugar melts. then mix the flour until smooth.
Meanwhile, beat 3 egg whites with 25g of sugar until melted and then mix with the above composition. Pour on baking paper like buttons with a diameter of about 2 cm and bake at 200 degrees.
Whip the cream and chocolate, put it on the fire, heat it until it boils. Leave to cool (in the fridge). When it has cooled, mix it until it is light in color and increase its volume and add the rum. Turn the buttons and pour the cream about 4-5 cm high with the fork (cut with a knife to come off) Put another button on top. Leave in the fridge to cool well.
DECOR: When the cream has hardened well, melt the chocolate, which is thinned with a little oil (not to be hot) and glaze the cake.
1 cup butter at room temperature
2 cups sugar
3 cups flour
4 teaspoons baking powder
3 whole eggs
1 cup coconut milk
Method of preparation:
First, incorporate the butter and sugar, then, in another bowl, mix the dry ingredients. Add, one by one, whole eggs and yolk in the creamy butter mixture and then pour the flour in the rain, alternating with coconut milk and vanilla seeds.
Put the dough in a round tray lined with wax paper and leave it in the oven for 30 minutes.
Cut it in half, only after it has cooled and caress it with a thin layer of peanut butter. On top, whipped cream and lots of coconut flakes. Coconut cake it is easy to prepare and it is also very good. Try this recipe coconut cake!
Chocolate icing for Danube Waves cake
For the chocolate icing, mix the whipped cream with the chocolate on a steam bath, then leave it to cool. Basically, a simple chocolate ganache is made.
Remove the cake from the refrigerator. It must be well cooled (at least 2-3 hours). After it has cooled and thickened a bit, the icing is poured over the vanilla cream in 2 rounds: first in a thinner layer, then put the cake in the cold (in the freezer) and after 10 minutes add another layer.
Let the cake cool again (freezer) for 15 minutes. With the help of a confectionery comb (if you don't have one, you can also use a gun) to make the characteristic waves, the indispensable model of this cake, the ones that symbolize the Danube waves.
Give the cake to cool, then portion it into rectangles.
Work with a long-bladed knife soaked in warm water and wiped. After each cut, wash and wipe the knife blade so as not to stain the cake layers with icing.
Raffaello & # 8211 cake is delicate, fragrant and easy to make
Separate the eggs, rub the yolks with 100 g of sugar, milk and oil.
Whisk the egg whites with the remaining 100 g of sugar, mix with the yolks and finally with the flour mixed with baking powder. Pour everything into a baking paper tray and bake.
Whisk the egg whites together with the sugar until the foam is hard. Add coconut and flour mixed with baking powder. Bake the composition in the same tray in which you baked the first top.
Raffaello cake cream:
Put the whipped cream in a saucepan and put it on the fire, let it heat up and add the grated chocolate. Stir continuously until it has melted (not to boil much.) Leave the cream to cool, then put it in the fridge for a few hours, then beat well with the mixer. The gelatin dissolves in cold water, then melts on fire. After it has cooled a little, add it to the mixed cream.
Assemble Raphael Cake:
Place the top 1 in the assembly tray, add a little syrup and spread half of the chocolate cream.
Then place the countertop 2 (the one with the coconut). Spread the other half of the cream on top and sprinkle plenty of coconut.
Almond cake & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Cake recipe amandine it is absolutely incredible. Fluffy cocoa top, flavored syrup, fine cocoa cream and delicious chocolate icing. In a word, the perfect cake for chocolate lovers. In addition, almond is one of the cakes in the confectioneries of our childhood. I remember how fascinated I was to look at the beautifully arranged almonds in the window, next to savarina, potatoes, fruit tarts and eclairs.
Because I'm a big lover of chocolate and because I love it in combination with rum flavor, I couldn't help but make a portion of homemade almonds, prepared step by step. It is not prepared as hard as we think and the results are wonderful. We get a delicious cake, syrupy and flavorful, much better than those on the market. Honestly, we haven't found good cakes in our confectioneries for a long time. All are made from premixes and are full of margarine. Butter recipes seem to have been lost.
As I told you, the almond recipe is simple. The top is a fluffy pandispan with cocoa, the syrup is made easily and quickly from water, sugar, rum and cappuccino powder. If you don't have cappuccino, you can replace it with a little instant coffee. The cream is also easy to make and does not require cooking. However, you need butter with 80% fat, good quality cocoa and rum essence. It is good for anything and keeps very well in the refrigerator. The classic almond recipe had a chocolate fondant icing, but this is hard to make and far too sweet for my taste, so I gave it up.
Instead, I made a dark and good chocolate ganache. After you have prepared all the component parts of the cake, you just have to assemble it and leave it in the fridge. Glaze it, put a word of cream on top and the wonderful almonds are ready. Only good to devour. With a pleasant taste of butter and cocoa and with a delicate aroma of rum. Just like the almonds of our childhood. You will be surprised at how fast they will fly from the plates and I assure you that they will please everyone.
Cake the waves of the Danube
Sad! Margarine, pudding. This is not the original recipe considering the poor quality ingredients you replaced: margarine / butter, pudding / fine vanilla cream Donauwelle cake with cherries or cherries is a fine and delicate cake with two tops (white and black), with vanilla cream with butter, cherries or sour cherries and with a chocolate icing.
Danube waves without cherries or other suitable fruits. - And where are the Waves on the cake above ?!
INKA cake - a cake with a tradition in my family
Of course, the INKA cake went through numerous tests until it reached its notebook: it was baked in various trays, of various sizes. The cream was made on a steam bath, then cold, once with margarine, once with butter. In the end, we came to the INKA Cake recipe that I show you today in the video version. Because INKA Cake is one of the first recipes published on the blog, precisely because it is a cake with a family tradition and, at the beginning of the blog, in 2007, these were the recipes we post to you most often.
How to make mascarpone cream with coconut, whipped cream and vanilla?
I prepared vanilla cream with coconut and mascarpone exactly as I described here & # 8211 in the Raffaello cake recipe. It can be made in 2 stages: today we make boiled vanilla cream and tomorrow we assemble it with whipped cream and mascarpone. That's because it needs cooling time.
In short: I made a vanilla cream patissiere.
I heated the milk over medium heat to bring it close to boiling (85-90 C). In the bowl of the mixer I rubbed the yolks with a pinch of salt, vanilla and caster sugar. I added the starch and mixed it well. I poured the hot milk over this mixture and stirred at low speed (so as not to splash). I transferred everything back to the pot in which it boiled and put it back on low heat. I stirred constantly until it came to a boil and let it boil for 1-2 minutes. The ultimate test is tasting: if we no longer feel the raw starch, it means it is done.
I lined a large tray with cling film and poured hot cream into it. I immediately covered it with plastic wrap (so as not to crust) and left it to cool for 2-3 hours until it reached room temperature, then I put it in the fridge for 4-5 hours (at least better overnight). The next day will be coagulated properly.
The next day I placed the cold and hard vanilla cream in the robot's bowl and mixed it a little to make it creamy again. I added the cold mascarpone and the coconut flakes and I mixed a little more. I also put 100 g of almond flakes but you can replace them with another 100 g of coconut flakes.
Separately I beat the whipped cream (La Dorna 35%) - well cooled beforehand.