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Cake with sheets and two creams

Cake with sheets and two creams


For sheets, put the caramelized sugar in a saucepan over low heat and chew in it so it doesn't burn.

Heat the water, and when the sugar has diluted, add the hot water and chew vigorously.

Leave the pot on the fire until all the sugar that hardens on contact with water is diluted, then let the syrup thus formed cool.

Rub the two yolks with a little salt, then add the oil and cold milk.

Add the cooled syrup and start to incorporate the flour, mixing with it the baking soda and the baking powder.

I did not pass a quantity to the flour because it depends on the type of flour used, I for example put a poorer quality flour and it weighed about 750 grams, we have to put the flour until the dough no longer sticks to hands.

The dough will come out a bit crumbly and quite hard, but it will spread well with the help of the rolling pin.

I didn't let the dough rest for fear of hardening too badly, so I quickly spread 3 sheets that I baked for 5 minutes on the back of the tray greased with a little oil, at 180 degrees in the preheated oven.

For the cream, put the milk on the fire with a little salt.

Rub the yolks with the sugar, then dilute them with a little warm milk and add the flour.

We will put the rest of the milk warm over the resulting mixture and divide the cream into two pots that we will put separately on the fire and chew in them until the creams start to boil, then we will put in a bowl white chocolate and 100 gr butter, and in the other dark chocolate and 100 gr butter and chew in them until everything is homogenous.

Don't imagine that I chewed in two-handed dishes :))) I boiled the creams one by one because it only takes a few minutes for each one.

Remove the dishes from the heat and add the lemon essence in white cream and the rum essence in black cream.

Let the creams cool, then fill the cake sheets with them.

From the black cream I stopped 3 tablespoons and spread it in a thin layer over the last sheet of cake and sprinkled a little ness on top.

I did this out of convenience so as not to make another chocolate as icing.

Let the cake cool for a few hours (I left it for 3) then we can slice it.


For the sheets: In a bowl dilute the broth with water, then add the oil, sugar and mix well until the sugar dissolves. Then add the flour with the baking soda quenched with lemon juice and knead a dough that no longer sticks to your hands and easy to spread. Divide the dough into 3 equal parts and spread them in sheets of size 28 (vertical) and 33 horizontally using baking paper so that the sheets do not break. Bake the sheets in the oven for approx. 8-10 minutes each or depending on the oven of each.


For the cream: Put the cornstarch, sugar and milk in a kettle little by little so as not to form lumps. Put the kettle on the stove and mix with a whisk always until the cream thickens, add the lemon juice and mix until everything is well blended. Put the cream aside and divide it into 2 equal parts. On one side we put dark chocolate and 100 g butter, and on the other side we put the peel and juice of an orange and 100 g butter. Mix the creams well until smooth.


For assembly: Place a plastic wrap on a piece of cardboard and put the first sheet, then the chocolate cream, the second sheet, the orange cream and at the end the last sheet we wrap the cake in plastic wrap, and on top we place another piece of cardboard and put the cake in the fridge until the next day, it is preferable to put a few weights on top to press the sheets well.
When we serve it, sprinkle powdered sugar on top!

1. You can replace cornstarch with flour!


2. You can replace brown sugar with white sugar, but 1-2 tablespoons less because it is sweeter!


Method of preparation

For the sheets, put the caramelized sugar in a saucepan over low heat and chew in it so it doesn't burn. Heat the water, and when the sugar has diluted, add the hot water and chew vigorously.

Leave the pot on the fire until all the sugar that hardens on contact with water is diluted, then let the syrup thus formed cool. Rub the two yolks with a little salt, then add the oil and cold milk. Add the cooled syrup and start to incorporate the flour, mixing with it the baking soda and the baking powder. I did not pass a quantity to the flour because it depends on the type of flour used, I for example put a poorer quality flour and it weighed about 750 grams, we have to put the flour until the dough no longer sticks to hands.

The dough will come out a bit crumbly and quite hard, but it will spread well with the help of the rolling pin. I didn't let the dough rest for fear of hardening too badly, so I quickly spread 3 sheets that I baked for 5 minutes on the back of the tray greased with a little oil, at 180 degrees in the preheated oven.

For the cream, put the milk on the fire with a little salt. Rub the yolks with the sugar, then dilute them with a little warm milk and add the flour. We will put the rest of the milk warm over the resulting mixture and divide the cream into two pots that we will put separately on the fire and chew in them until the creams start to boil, then we will put in a bowl white chocolate and 100 gr butter, and in the other dark chocolate and 100 gr butter and chew in them until everything is homogenous. Don't imagine that I mixed in dishes with two hands :))) I boiled the creams one by one because it only takes a few minutes for each one.

Remove the dishes from the heat and add the lemon essence in white cream and the rum essence in black cream. Let the creams cool, then fill the cake sheets with them. From the black cream I stopped 3 tablespoons and spread it in a thin layer over the last sheet of cake and sprinkled a little ness on top. I did this out of convenience so as not to make another chocolate as icing.

Let the cake cool for a few hours (I left it for 3), then we can slice it.


SHEET CAKE AND CHOCOLATE CREAM

From the category of festive cakes that we can prepare for Christmas, New Year's Eve or any other important party in our lives, we can prepare this cake with sheets and chocolate cream.

INGREDIENT:

500 g flour with growth agent + flour for the work table

1 teaspoon grated orange peel

For the cream:

50 g black cocoa powder

1 tablespoon chocolate liqueur

1/4 teaspoon free of rum

For decoration:

Prepare the sheets first, leaving the ingredients at room temperature 15-20 minutes before starting the preparation.

Mix the butter with the sour cream, sugar and grated orange peel.

Add the yolks one by one, then the beaten egg whites.

Incorporate the flour and knead the dough until it becomes smooth and does not stick to your hands.

Divide the dough into 4 equal parts (use the scale for more safety) and spread them in sheets of 22 * ​​30 cm on the work table, sprinkling a little flour beforehand.

In time I noticed that I stretch them better between 2 baking sheets cut to the size I want for them.

Bake the 4 sheets on the bottom of the tray for 12-15 minutes in the preheated oven at 180 ° C.

Let the sheets rest and prepare the cream.

Boil the milk with sugar and the seeds from the vanilla pods. We keep 200 ml of milk in which we dissolve the flour.

We put this one to boil as well. Stir while it stays on the fire until we get the consistency of a pudding. Remove from the heat and add the butter.

Add cocoa, chocolate liqueur, rum essence and melted chocolate, then mix very well.

Let it cool a bit and then start assembling the cake. We portion our cream so that we fill the sheets and we have a little left for the top.

Prepare the topping by melting the milk chocolate in liquid cream in the microwave. Mix very well when you take it out and pour it while it is hot and liquid over the cake. We level easily and decorate according to our imagination or what we have in the pantry (candies, chocolate flakes or grated chocolate).

A delight that should not be missed on holidays or at parties where we have many guests.

Let it cool for at least 12 hours to let the cream harden and the sheets soften.


Lemon cream is a recipe that you must remember because it is very useful when you want to prepare something sweet and you need a fine cream. Ingredient: 4 lemons, 300 grams.

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Cake with 2 creams and sheets with broth

A cake with 2 creams, sheets with broth, flour, margarine, oil, sugar, powdered sugar, vinegar, plum jam, cocoa and ammonia.

Ingredient:

  • 900 g of flour
  • 10 tablespoons water
  • 10 tablespoons tomato juice
  • 10 tablespoons oil
  • 10 tablespoons sugar
  • 1 and 1/2 teaspoon ammonia
  • 1 teaspoon vinegar

Cream ingredient 1:

  • 1/2 l of water
  • 4 tablespoons flour
  • 10 tablespoons sugar
  • 1 packet of margarine
  • 300 g powdered sugar
  • 2 sachets of vanilla sugar

Cream ingredient 2:

Method of preparation:

Mix the flour with the water, add the tomato juice, oil, sugar and quenched ammonia with vinegar in turn and knead an elastic dough that you divide into four parts, then spread on each side a sheet that you bake on the back of the tray for 8-10 minutes.

Add flour and regular sugar to the water and simmer the mixture over a low heat until it thickens. Allow to cool, then add the rubbed margarine with powdered sugar and vanilla sugar. Let the cream cool for 25 minutes.

You may also be interested in Cake with leaves and ground walnuts

For cream 2 mix the jam with the cocoa. Then place a sheet on a board, spread half of the cream with jam, place the second sheet, spread all the vanilla cream, the third sheet, the remaining jam cream and the last sheet.

Cover the cake with a clean towel and leave it in a cool place until the next day when you cut it into pieces.


Cake with walnut top, caramel sheets and two creams

ingredients
For 2 sheets, -1 eggs, -6 tablespoons sugar, -10 tablespoons water, -5 tablespoons oil, -salt, -1/2 teaspoon baking soda, -1/2 sachet baking powder, -1/2 teaspoon juice of lemon, -400-450 gr flour, -1 teaspoon cinnamon,-juice from half an orange (

50 ml), For the walnut top :, -4 eggs, -4 tablespoons sugar, -1 teaspoon rum essence, -2 tablespoons water, -salt, -1/2 sachet baking powder, -4 tablespoons roasted and ground walnuts , -2 tablespoons flour, For chestnut cream :, -150 ml whipped cream, -200 gr chestnut puree, -100 gr mascarpone, For mascarpone cream, -150 ml whipped cream, -300 gr mascarpone, -2-3 tablespoons sugar powder, Extra:, -1 pineapple compote, -200 gr dark chocolate, -100 ml whipped cream,-almond flakes

Difficulty: Average | Time: 1h


Frangipani tart with oranges

Necessary ingredients for frangipani tart with oranges:

  • 170 g butter
  • 150 g sugar
  • 3 eggs
  • 150 g almond flour (or whole almonds)
  • 100 g of flour
  • 1 teaspoon baking powder
  • 1 teaspoon orange extract
  • 1 teaspoon almond extract
  • 1 pinch of salt
  • 2 whole oranges
  • 2 teaspoons almond flakes

How to prepare frangipani tart with oranges:

Preheat the oven to 180 degrees Celsius. In a bowl, melt the butter in the microwave and let it cool.
In a bowl, prepare the dry ingredients (minus the sugar). Add almond flour, wheat flour, baking powder and salt. If you don't have almond flour, put the whole almonds (from the peeled white ones, to give a nice color to the top) in a food processor together with a spoonful of flour and grind the almonds finely until they turn into a fine powder.

In a large bowl, beat the eggs together with the sugar, orange extract and almond extract.
Pour the melted and cooled butter, stirring again.

Using a fork, incorporate the flour mixture. You need to get a composition like a thick cream flowing from the phone. Prepare a tray with dimensions 33x23, cover it with baking paper. Pour the composition into the pan and level lightly.

Wash the oranges thoroughly with boiled water. Wipe them with a dry towel, then cut them into thin slices. I had a mandolin and I cut them easier :). If the oranges are too large, cut the slices in half.

Arrange the slices on the tart as best you can. And sprinkle almond flakes on top. Put the tart in the hot oven for 40 minutes.
Remove the tart from the oven and let it cool for 15 minutes, then remove it from the pan and let it cool completely. Cut generous slices and powder with sugar.


WHAT CAKES DO YOU MAKE FOR THE HOLIDAYS?

It was:
80 gr margarine
1 or
3 tablespoons milk
3 tablespoons sugar
1 tablespoon cocoa
1 baking powder
as much flour as it contains
From all this, a composition is kneaded from which two sheets are made and baked on the back of the tray.

Wheat:
5 eggs
5 tablespoons sugar
5 tablespoons flour

Make a biscuit (pandispan), which is baked in the pan (beat the egg whites with the sugar, add the yolks one by one, then the flour).

Cream:
6 tablespoons sugar
1/2 l of milk
4 tablespoons flour
Boil over low heat or in a bain-marie, until a thicker ciulama is obtained, which after cooling is mixed with a packet of butter / margarine rubbed with foam.

Glaze:
1/4 packet margarine
3 tablespoons cocoa
3 tablespoons sugar
3 tablespoons water
1 small chocolate
boil on low heat until bound.

The cake is mounted as follows:
countertop with cocoa
cream
yellow countertop (biscuit)
cream
countertop with cocoa
glaze

Garnish according to preferences (powdered sugar, coconut flakes, grated white chocolate, etc.)

pt. no one asked for this recipe, but it's special and perfectly good, it's worth a try:

a biscuit is made from 6-8 eggs, depending on the size of the tray

cream
150 gr butter / margarine
150 gr ground walnuts
250 gr crushed biscuits (grated)
2 tablespoons jam (I prefer the apricot one, but it works anyway)
200 gr powdered sugar
100 ml of cold water
50 gr rom
from the above a cream is made, to which a little water is added, if it comes out too hard and cannot be spread over the biscuit

glaze
6 tablespoons powdered sugar
50 gr butter
3 tablespoons cocoa
3 tablespoons boiling water
mix all and spread over the cream, then garnish to taste (s)

All the recipes are indicative for me, I improvise a lot based on them. depending on what came out last time, I add or subtract quantities and ingredients.
The only thing I don't change is that I only use Rama margarine (cube) both in the composition and for greasing the tray. and the results have always been noticed .. good luck!


Wafer sheet cake recipe with two creams

And the yolk cream, along with. Cut the lemon in half, squeeze the juice and remove the seeds. Lemon peel together with the shit we pass them through the meat grinder. Grease the wafer sheets with this cream, one at a time, overlapping them. Leave it like this until the next day, when it can be cut and served.

Put a wafer sheet in the tray, pour half of the cake cream over the sheet and spread it evenly. Over this we place the countertop on which we spread the rest. CAKE WITH NAPOLITAN SHEETS, CARAMEL AND WALNUT. Basically, in addition to the basic ingredients needed to make chocolate at home, you also need two wafer sheets, which you have. Let the cream cool a little and moisten the wafer sheets with it. I love caramel, so the cake named in my mother's notebook & ldquo Foi Lica & rdquo is my favorite. The wafer recipe with caramel and walnut is my husband's favorite, it is. Spread the cream over the wafer sheets, as evenly as possible and put the cake in the fridge. You can also buy large sheets, but you will have to cut them in half.

Fine cream based on caramel, ideal for the best cakes and. Boil eggs, sugar, margarine and cocoa on a steam bath for about 30 minutes.