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The 6 abuses are whipped, then powdered sugar is added in the rain and beat together until the composition hardens.
Add in turn the yolks, orange peel and flour sifted and mixed beforehand with baking powder.
Bake the form with eight paper and pour the top composition, then put it in the oven heated to .250 * for 10 minutes, then lower the temperature to 200 * for another 10-15 minutes, until the dough is detached from the edges. The second time I made the cake, I only put baking paper on the bottom of the form: I greased the edges with butter.
The cream is made in a bain marie: the 5 eggs mixed with sugar and gelatin (previously soaked for about 10 minutes in water) are boiled, stirring continuously, until the cream is bound, the spoon remaining glazed.
Add the candied orange peel (if you don't have it the day before, cut the orange peel with the vegetable knife, only the orange part, cut it into squares, mix it with sugar and leave it like that until the next day) and after the cream has cooled, add whipped cream and rum.
For the syrup, boil the sugar with water and vanilla until the syrup binds. At the end, add the orange juice and let it cool.
the top, after it has cooled, cut it into 3, syrup it with syrup and grease each one with cream. of sugar and of course gelatin. Leave it to cool to harden the icing, then garnish the sides with whipped cream.
A cake suitable for the winter holidays, fluffy and light as snow should not be & # 8230 Honestly, I made this recipe because I found mascarpone on offer at Lidl. But let's not ruin the magic of the holidays :)).
- 6 eggs
- 10 tablespoons sugar
- 4 tablespoons water
- 6 tablespoons oil
- 20g cocoa
- 8 tablespoons flour
- 1 knife tip baking powder
- 250g mascarpone
- 150ml milk
- 4 yolks
- the juice of an orange
- 3 tablespoons sugar (if you use unsweetened whipped cream double the amount)
- 10g gelatin
- 500ml whipped cream
Glaze (optional, thanks Lissa for the recipe)
- 200g biscuits
- difference up to 1 liter of whipping cream (380ml)
- 1 cup weaker unsweetened coffee (I used 2 sachets of cappuccino dissolved in milk because my mother is not allowed caffeine and I also took her cake)
We start with the countertop to get rid of the more annoying thing :). Beat the egg whites until stiff and then gradually add the sugar alternating with water (2 tablespoons sugar, mix well, one tablespoon water). Then add the yolks one by one, mix well after each one, add the oil.
Separately mix the flour with cocoa and baking powder. I recommend you to sift the flour before, as well as the cocoa powder (I saw that they are special cups, I should invest in one too because they are not cheap).
Gradually add a few tablespoons of the flour, cocoa and baking powder mixture and mix lightly over your head with a wooden spoon or spatula.
Bake the top for 40 minutes at 180g, in a shape of 39 & # 21527 cm lined with baking sheet or greased with a little fat and lined with flour.
Remove the worktop, let it cool and then cut it in 2.
Until the top is baked, make the syrup, boil the water with the sugar and let it boil for a while, then add the rum essence. Let cool.
We start with the cream. Beat the whipped cream (or liquid cream) and put it in the cold.
Put gelatin in a bowl with 2 tablespoons of water to swell. Separately mix the yolks with the sugar and add the milk and orange juice. Put the pan on the fire and stir over low heat until it starts to thicken like a thinner cream. Turn off the heat, add gelatin and mix well until completely dissolved. Let cool.
We took a well-deserved break, where I quickly prepared something with ice cream, whipped cream, a biscuit and a little cherry topping.
Relaxed and energized we continue with the cream :). Put the mascarpone in a bowl and rub it well with a wooden spoon. Gradually add the cooled egg yolk and mix well (also with a spoon). Then add the whipped cream and mix. You can also put 2 teaspoons of instant coffee.
Good. We put the first part of the puddle on the tray on which we serve the cake, we syrup it well, then half the cream, then the biscuits passed through cappuccino or coffee that we place next to each other. We put the other half of the cream, the other half of the countertop in syrup and let it cool until the 2nd day. Attention, the cream is not very strong but it hardens well until the 2nd day.
Prepare the icing, put the cream in a saucepan for the whipped cream together with the broken chocolate and mix over low heat until the chocolate melts.
Pour the warm icing over the cake and spread it.
Garnish with the remaining whipped cream in which I put an envelope of hardener or just leave the icing. I hurried a lot and I didn't make a special ornament, but maybe you have more time and decorate it with candied fruit or chocolate decorations.
Cut with a knife soaked in warm water. I think about 30 servings come out.
Remarks you can go on the version with coffee syrup to make it with coffee, soak the biscuits in coffee and put ness in the cream.
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Pansy Cake - Recipes
Posted by Violet Postolache on January 15, 2011 in amandina desserts sweets cakes cake recipes amandina cakes | Comments: 37
No, it's not the original confectionery almond, the one with fondant, it's just a version but a delicious one that we really like!
6 tablespoons sugar
6 tablespoons flour
3 tablespoons cocoa
2 packets of butter
200 gr powdered sugar
3 tablespoons cocoa
2 cappuccino sachets with rum
1 cup water
5 tablespoons sugar
1 esenta rom
for the glaze:
1 dark chocolate
100 ml whipped cream
3 tablespoons butter
1 dark chocolate
a few tablespoons of cake cream
Beat the eggs with the sugar until the sugar melts. Add flour and cocoa and mix until smooth. Pour into a form lined with baking paper (shape diameter 24 cm) and bake for about 40 minutes on low heat. We try with a toothpick and when there is no dough left on it, the top is baked.
Carefully cut the countertop into two equal parts.
We prepare the cream like this: we beat the soft butter with the mixer until it becomes creamy. Then add the cocoa powder sugar and the sachets of cappuccino. Continue mixing until the sugar melts and the composition becomes homogeneous.
We place the first cake top with removable walls and syrup it. We prepare the syrup as follows: caramelize the sugar, add water and rum essence over it and leave it on the fire until the sugar melts. Let cool.
On top add the other top and syrup. Let the cake cool for a few hours (I left it overnight) then remove the form.
Prepare the icing as follows: break the chocolate cubes, add the whipped cream and butter over it and put it on the steam bath, stirring constantly until all the chocolate melts. We coat the cake with the icing obtained. We line the edges of the cake with chocolate candies for decoration and leave for 10-15 minutes.
Melt the chocolate on a steam bath, put it in a bag and prick it at one end and draw triangles on a baking paper, then hatch them. Let cool then detach and decorate the cake.
5 unique cake recipes for New Year's Eve
If at Christmas the basic dessert is our everyday cake, on New Year's Eve the centerpiece is usually a cake. This year we suggest you to leave that cake recipe that you have been making for a few years now (because you know that it goes without fail and that it is successful among the guests) and to try one of the 5 unique and extremely, extremely tasty variants of cakes below. They are not complicated at all, they are extremely tasty and loved all over the world and, most importantly, they are made so easily that even the most unskilled man will come out just like in a confectionery.
The fastest festive cake you can make, with a good icing to lick your fingers! And the tastiest, thanks to the unique combination of ingredients it has: cocoa syrupy and fluffy countertop, fine caramelized cream full of hazelnuts, lightly fried nuts and crispy coconut flakes & # 8230 Look how easy it is to prepare German cake, if you follow the steps indicate.
A cake with a special flavor, with a delicate look and a taste to match. Its preparation will take you a little longer than the other cakes, but it is worth the effort, it will be everyone's favorite. Find out how to make the famous Napoleon cake, according to an extremely explicit recipe.
A cake of a special elegance, in the predominant color of the season we are in, is the perfect choice for your festive New Year's table. In 5 simple steps you have a fine and extremely tasty cake, with which to sweeten the beginning of the year: the white cake.
The ideal combination of sweet and sour, crunchy and creamy. Extremely good-looking, colorful and healthy, the & # 8222Cleo & # 8221 cake is made extremely simple and quite fast. The little ones will love it!
Lightning cake with bananas
If you want an extremely tasty cake, which is made in just 15 minutes and without baking, this is it! Sweet, creamy, crunchy, fragrant and, most importantly, to the taste of the whole family, this is how the ecla cake with bananas is made.
This year, on New Year's Eve, cut from the list the cake you usually make on this occasion and dare to try a recipe that you have never made before. Any of the 5 above will leave your guests speechless with pleasure and amazement, and eager for more.
Ingredients Apple and coconut cake:
- 1,2-1,5kg. cleaned apples
- juice of 1/2 lemon
- 150-250 grams of sugar (depending on how sweet each one prefers)
- 1 teaspoon with ground cinnamon tip
- 3 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 120 grams of butter at room temperature
- 120 grams of sugar
- 1 tablespoon vanilla extract
- 2 large eggs (or 3 small ones)
- 300 grams of flour
- 1 teaspoon with a pinch of baking powder
- 200 ml. of milk
- 80 grams of melted butter
- 100 grams of brown sugar
- 60 grams of coconut flakes
- 100 grams of wholemeal flour (also white)
- 1 teaspoon ground cinnamon
Preparation Apple and coconut cake & # 8211 apple preparation
Apples are peeled and weighed without peel and the seed box is sprinkled with juice from 1/2 lemon, then cut into cubes, mixing them carefully, so that the lemon juice comes into contact with all cut surfaces, preventing oxidation:
The sugar (250 grams) is mixed with the apples thus prepared and set aside:
Turn on the oven and set it at 180 degrees Celsius.
Top preparation for apple and coconut cake
The 120 grams of butter for the countertop are mixed with the 120 grams of sugar, just enough to homogenize (picture 1 from the assembly below). Add, one by one, one egg, mixing each time until its complete incorporation (2). The flour is mixed with the baking powder and incorporated into the butter cream and eggs (3). Add the milk and vanilla extract, stirring carefully, until you get a slightly more consistent composition than a regular cake top (4).
The composition is poured into a tray lined with baking paper (the tray I used is 40/26 cm., If you use a smaller tray the apple and coconut cake will come out higher) and level well .
Bake the top in the oven already heated to 180 degrees Celsius, at an average height, for 10-12 minutes, until it becomes firmer without baking completely.
Preparation of the filling
While the top is in the oven, the apples that have already left the syrup are put in a saucepan and the cornstarch, vanilla extract and cinnamon are added:
Add the raisins and mix everything very well:
Put the apples on medium heat, stirring carefully. Bring to a boil and bind the composition like a jelly, then remove the pan from the heat:
Prepare crispy topping with coconut
For topping, prepare all the dry ingredients and place in a bowl.
Add melted butter and cinnamon over the dry ingredients.
Mix very well so that the dry ingredients are impregnated with butter. When a quantity of composition is collected in the palm of the hand, it should be collected in a Bulgarian.
Meanwhile, the top will already be baked almost completely, without browning on top. Remove the top from the oven and pour the apple and raisin mixture over it.
Level the apple filling over the top, then crush the Bulgarian topping on top, sprinkling them evenly over the entire surface.
Reinsert the tray into the oven, in a higher position and reducing the temperature to 170 degrees Celsius. Bake until the topping is browned.
Preparing Apple and coconut cake & serving
Allow the cake to cool in the pan, then portion as desired (squares, rectangles, etc.). When serving, sprinkle with powdered sugar (optional). It is a cake with a very good taste and a very pleasant contrast between the three different layers: the fluffy top, a jelly with apple pieces as the filling and the crispy topping. The combination of apples and coconut is a discovery for which I will always congratulate myself, incredibly good!