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It is a simple, tasty and effective cake.
For the countertop:
- 5 eggs,
- 120 gr.zahar,
- 30 ml. cold water ,
- 150 gr. flour,
- 1/2 baking powder,
- a pinch of salt .
- 300 gr. butter,
- 150 gr. dark chocolate,
- 150 gr. old,
- Syrup :
- 2-3 tablespoons of honey,
- 150 ml. the water ,
- glaze of 200 gr. chocolate -melted- with 80 gr. butter;
- 1 white chocolate.
Preparation time: less than 60 minutes
RECIPE PREPARATION Fantasy Cake:
Countertop preparation method : Separate the egg whites from the yolks. Mix the egg whites with the sugar and cold water, separately the egg yolks with salt. When the egg whites are well foamed, they are easily mixed with the yolk composition. Gradually add flour mixed with baking powder. The obtained composition is placed in a tray lined with baking paper and placed in the heated oven. Bake until it passes the toothpick test. Leave to cool, then cut the top into two sheets.
How to prepare cream : In a saucepan rub 100 gr. Of oil (out of the 300 gr.) With the sugar, add the chocolate pieces and put the bowl on the fire, stirring constantly until it dissolves and the cream becomes consistent. Remove from the heat and let it cool. After this time add the rest of the butter and rum essence; it is homogenized.
Syrup preparation method : In a bowl add honey, water, vanilla and dissolve.
Assemblya: In the tray where I baked the top, put food foil and place the first sheet of top that I sprinkle with syrup and add the cream in an even layer. I place the second sheet, sprinkle it with syrup and put the last part of the cream. Let it cool and leave it for 3 hours. After cooling, portion and glaze with melted chocolate in a bain-marie. With the help of a pos, we decorate the cakes with hazelnuts and white chocolate popcorn. Formed on baking paper ... they are put in the cold to harden.
Fancy cake recipe
If you like cream cakes, well syruped and covered with chocolate, you will love it fantasy cake. It has all the key ingredients to create a moment of perfect pampering and a moment of happiness. Still not convinced? It's also pretty simple to do. Follow the steps we suggest and you will get a delicious dessert, suitable for the whole family.
Beat the egg whites with sugar and cold water, separately in a bowl mix the egg yolks with salt.
When the egg whites are well foamed, they are easily mixed with the yolk composition.
Gradually add flour mixed with baking powder.
The obtained composition is put in a form lined with baking paper and placed in the heated oven.
Leave to bake until the sample is pressed to return to its original shape.
Leave to cool, then cut into 2 sheets.
In a bowl put the sugar, 100 g butter, chocolate pieces and mix.
Put the bowl on low heat and stir continuously until the sugar dissolves and the cream becomes thick.
Remove from the heat and set aside to cool. After this time, mix with the rest of the butter until you get a homogeneous and creamy cream.
Add the rum essence as desired.
In a bowl add honey, vanilla, water.
Stir until the honey has completely dissolved.
Put food foil in the tray where I baked the top and place the first sheet on the top.
Sprinkle with syrup and add the cream in an even layer.
Place the second sheet and stop with syrup.
Put it in the cold and leave it for about 2-3 hours.
After cooling, portion and glaze with melted cocoa chocolate in baine-marie.
They are placed on cheeses, then on a tray stretched for decoration.
Using a croissant with melted white chocolate, decorate the cakes.
Add cream hazelnuts and white chocolate leaves.
The white chocolate leaves are obtained with the help of a white chocolate cone, according to your imagination.
Ingredient Cake Fantezie by Simona Callas Fantasy cake with strawberries and pistachios
- 120 g egg white (3 large eggs)
- 50 g caster sugar www.simonacallas.com
- 200 g of almond flour
- 200 g powdered sugar www.simonacallas.com
- 65 g wheat flour type 000
- 3 whole eggs
- 1 teaspoon almond extract (optional)
- 40 g melted butter
Cheesecake with yogurt and strawberries
- 5 g hydrated gelatin in 30 ml of cold milk
- 2 yolks
- 50 g caster sugar www.simonacallas.com
- 70 ml hot milk www.simonacallas.com
- 100 g white chocolate
- ½ teaspoon vanilla extract
- 125 g cream of Philadelphia cheese
- 140 g Greek yogurt
- about 350 g fresh strawberries
- 175 g pistachio chocolate www.simonacallas.com
- 175 g liquid cream at room temperature
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Countertop preparation method: Separate the egg whites from the yolks. Mix the egg whites with the sugar and cold water, separately the yolks with salt. When the egg whites are well foamed, they are easily mixed with the yolk composition. Gradually add flour mixed with baking powder.
The obtained composition is placed in a tray lined with baking paper and placed in the heated oven.
Bake until it passes the toothpick test.
Leave to cool, then cut the top into two sheets.
How to prepare cream: In a saucepan, rub 100 gr. (Of the 300 gr.) With the sugar, add the chocolate pieces and put the bowl on the fire, stirring constantly until it dissolves and the cream becomes thick.
Remove from the heat and set aside to cool. After this time, add the rest of the butter and the rum essence is homogenized.
Syrup preparation method: In a bowl add honey, water, vanilla and dissolve.
assembling: In the tray where I baked the top, put food foil and place the first sheet of top that I sprinkle with syrup and add the cream in an even layer. I place the second sheet, sprinkle it with syrup and put the last part of the cream. Let it cool and leave it for 3 hours. After cooling, portion and glaze with melted chocolate in a bain-marie.
Using a pos, decorate the cakes with hazelnuts and white chocolate popcorn formed on baking paper. put in the cold to harden.
A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)
In a bowl, mix the egg whites until they become foam. Over the egg whites add the yolks rubbed with sugar and mix until everything is well incorporated. After turning off the mixer and chewing with a spatula from top to bottom, gradually add 8 tablespoons of flour, 2 tablespoons of cocoa and 2 tablespoons of water.
We put this composition in a tray with baking paper and put it in the oven at 180 degrees, until it passes the toothpick test.
Prepare the cream
Mix 150 grams of butter with an egg and 350 grams of sugar. We put everything in a bowl in a bain-marin until it thickens. At the end, add 3 tablespoons of ness and leave to cool. Meanwhile, I beat 250 ml of whipped cream until it hardened and slowly, I incorporated the ness cream into the whipped cream.
Put the cooled top on a tray and add the ness cream with whipped cream that we level. On top we put whipped cream that we decorate with grated dark chocolate / caramelized brown sugar / cocoa.
Method of preparation
It's one of the best cakes I've eaten lately. I saw this recipe written somewhere on Facebook, in the comments, then searching the net I discovered the cake at Miremirc. Very good cake, thank you!
There is some work to be done on it but it is worth every effort.
For all countertops the same tray is used, the size of 22x33 cm.
Walnut top: Beat the egg whites with salt powder and baking soda. Alternately add sugar and cold water and mix until a hard foam is obtained. At the end, add flour mixed with 4 lbs of ground walnuts. It is easily incorporated and then spread in a tray lined with baking paper. Sprinkle the 2 lg with ground walnuts on top. Place the tray in the preheated oven at 180 degrees for 10 minutes. Remove from the oven and leave to cool, then detach from the baking paper with great care, possibly using a knife.
Cocoa top: Beat the egg whites well with salt powder and baking soda then add sugar and water one at a time. At the end, incorporate the flour mixed with cocoa. Spread in a lined tray and bake for 10 minutes. After cooling, carefully peel off the baking paper.
Coconut top: The egg whites are mixed with salt powder and baking soda then alternately add sugar and water. At the end, add the flour mixed with coconut. Spread in a lined tray and bake for 10 minutes or until it starts to turn golden on top. When it cools, it peels off the baking paper.
Simple countertop: Separate the eggs. Whisk the egg whites with the salt powder and baking soda. Alternately add sugar and water and mix until the foam hardens. Incorporate the yolks and flour with a spatula. Pour into the lined tray and place in the preheated oven for about 15 minutes or until the toothpick test passes. Leave to cool then peel off the baking paper.
Cream: Mix the yolks with the sugar together until they become creamy and lighter in color. Separately dissolve the flour with the milk, then pour over the yolks. Mix to blend then transfer to low heat. Bring to the boil, stirring constantly with a fork, until it thickens like a pudding. Leave to cool.
The butter at room temperature mix well then add a little pudding and mix until smooth. It is then divided into 4 equal parts.
In one part, add the ness dissolved in hot water and mix well.
In the second part, add the 2 lg of cocoa and mix well.
In the third part, put the milka chocolate with chopped oreo, cut with a knife and mix well.
In the last part, add the vanilla essence.
Assembling the cake: Place the walnut top on a plate. Grease with cream with ness. Place the plain top then grease with cocoa cream. Place the coconut top and the oreo cream on top, then the cocoa top. Spread vanilla cream on top and sprinkle with chocolate chips. Let cool until ready to serve. It is portioned with a well-sharpened knife and passed through hot water or heated slightly directly to the flame of the fire. A delight!
The fantasy cake & # 8211 dessert you will prepare every week!
Did you invite your friends to dinner and you don't know what dessert to serve them with? Try the fancy cake and surprise everyone with your housewife qualities. This dessert will make them empty the plate in just a few seconds!
Ingredients for the brown top:
- 4 eggs, 4 tablespoons sugar
- 4 tablespoons oil, 4 tablespoons water
- 4 tablespoons flour, 1 tablespoon cocoa powder
Ingredients for the white top:
- 6 egg whites
- 220 gr sugar
- 100 gr roasted and cut walnuts
- 1 can with cherries
- 160 gr flour
- 6 yolks, 200 g sugar
- 300 ml milk, 3 sachets of vanilla pudding
- 3 sachets of vanilla sugar
- 250 g butter or margarine
Ingredients for the glaze:
- 160 gr milk chocolate
- 20 gr butter
- 50 ml fresh
- 50 gr white chocolate and 1 tablespoon oil (for decoration)
Method of preparation:
The brown top & # 8211 break the eggs and separate the egg whites from the yolks. Beat the egg whites well with the sugar until you get a strong meringue. Then add the yolks, oil and water and mix gently. At the end we add flour mixed with cocoa powder. Put the dough obtained in a tray of 26 & # 21536 cm, lined with baking paper and put in the preheated oven at 180 C for 15-20 minutes. When it is ready, remove the top from the tray and let it cool.
The white top & # 8211 cut the walnuts into large pieces and fry in a pan. Beat the egg whites with the sugar and then add the flour, roasted walnuts and canned cherries. Put the dough in the baking tray and bake (180 C) for 20-25 minutes. When it is ready, take it out of the tray and let it cool.
Cream & # 8211 mix the yolks, sugar, vanilla sugar and pudding powder with cold milk and put on low heat. Stir until it begins to thicken.
Add the cream over the brown top and cover with the white top.
Mix all the ingredients for the icing. Mix the white chocolate with oil and put it in a bowl. We put the chocolate icing on top of the cake, and with white chocolate we will draw some stripes. With the tip of a knife we draw stripes from right to left, and then, between the lines we draw new stripes from left to right.