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I saw the cake, in a magazine and on some sites, but I did it my way.
The original cake was not with hearts.
- pastry dough
- 150 g sugar cough
- 1 sachet of vanilla pudding
- White chocolate
- 100 ml of milk
Preparation time: less than 30 minutes
RECIPE PREPARATION Strawberry Cake:
Roll out the sheet of dough and cut into a heart shape, small heart shapes of dough.
Put them in the pan and bake them until golden brown
Pudding powder is mixed with 4 tablespoons of sugar and added to the boiled milk in which I put the rest of the sugar, then mix until it thickens a little.
There are 8 hearts in each serving.
We mount 4 forms of dough on the plate, we put the cream with the spirit.
There are 4 other forms of dough, we put the cream with the spirit, then the grated white chocolate and the strawberry slices.
On the outside we fix the strawberry slices and grate the white chocolate.
This apricot cake recipe, a seasonal delicacy, is actually the same fruit cake recipe as the strawberry cake, but knowing that many of you are looking for exactly the name in the title, I am writing it in this version as well.
Very simple, with ingredients at hand, fluffy, refreshing and good.
- 200 ml yogurt
- 5 eggs
- 200 g sugar
- 220 g flour
- a sachet of vanilla sugar
- a knife tip salt
- 6 apricots
- 100 ml oil
- a teaspoon with baking powder
- 2 tablespoons lemon juice
- powdered sugar
Wash the apricots, remove the seeds and cut them into cubes
Separate the egg whites from the yolks.
Put the oil, the baking powder quenched with lemon and the vanilla sugar over the yolks. Mix gently until smooth.
Mix the egg whites with the sugar. Add the yolk composition and mix gently, from bottom to top, then incorporate 200 g of flour.
Powder the apricots with the remaining 20 g of flour.
Preheat the oven to 180 degrees.
Prepare a 20 by 30 cm tray, line it with baking paper, pour the composition and level lightly.
Put the apricots in place.
Put the tray in the oven, on the second stage, at 180 degrees and bake the apricot cake for 35 minutes.
Walnut and coffee cake
I've been thinking about this walnut cake for a long time, but now it's his turn. Yes & # 8217 how good it is! Yes & # 8217 how well coffee goes!
It is good to eat in moderation, it's with butter cream and you can't eat more than one or two pieces. Yes & # 8217 only & # 8217 good for both guests and tomorrow's coffee :))
Walnut cake very easy to make, a countertop and cream, nothing sophisticated to keep you too long in the kitchen.
Cake top with walnut and coffee
18/28 cm tray
- 6 egg whites
- a vf. salt knife
- 200 g large chopped walnuts
- 5 tablespoons flour
- 200 g sugar
Cream cake with walnuts and coffee
- 200 g butter
- a tablespoon of black cocoa
- 2 tablespoons Nescafe Brasero from Nestle
- 3 tablespoons hot water
- 6 yolks
- 6 tablespoons milk
- 230 g sugar
- 4 tablespoons milk powder (if you do not have in the house do not bathe, do not put)
For garnishing & # 8211 fried walnuts, caramelized walnuts, chocolate & # 8211 what do you want (I would still recommend caramelized walnuts, it complements PERFECTLY!)
How to prepare cake with walnuts and coffee
Beat the egg whites well with a pinch of salt.
When they are foaming, gradually add the sugar and mix until the egg whites are & # 8220batz & # 8221 :)) and the sugar crystals are no longer felt.
Then add the walnuts and flour and mix well, stirring gently from the bottom up.
Wallpaper a tray of baking paper only on the bottom, put the composition spoon by spoon and level.
Put the tray in the preheated oven, at 170 degrees, for 25 minutes (the top must be golden and pass the test with the toothpick.
Leave to cool and prepare cream. Put the yolks, sugar and milk in a metal bowl.
Stir in a steam bath with a whisk until the sugar is diluted and the mixture has thickened like sour cream. Add the ness and cocoa mixed with 3 tablespoons of hot and cooled water. Mix to incorporate them.
Beat the butter and add it to the cold coffee cream. Add powdered milk.
Mix lightly until incorporated. Taste it and if you feel you want it sweeter, you can put a tablespoon or two of powdered sugar.
If you use quality butter you have no reason to worry about it being cut. I only had 65% fat in the house and it still didn't cut, so if you use good butter, not so much a concern :))
Butter cream repair tip
If your butter cream is still cut, fix it by placing the bowl on top of a bowl of hot water from which steam comes out and mix until it is repaired. Don't let it soften too much, just bind it back.
Turn the worktop over on a plate, peel off the baking paper (pass, before turning it over, with the knife on the edge of the tray, to peel off the worktop).
Spread the cream, level and decorate according to your preferences.
Caramelize 3-4 tablespoons of sugar in a bowl. Be careful not to leave it too long, it will not be bitter. Put a handful of walnuts in the hot caramel and mix quickly.
Pour on a piece of baking paper and let cool. With your hand, break into pieces and place over the cake.
Give the cake a cold. Before serving, leave it for 10-15 minutes at room temperature.
- Rock (22 x 32cm)
- 5 eggs husband
- A little salt
- 180 g sugar
- 50 ml oil
- 140 g flour
- 3 tablespoons cocoa
- 1 tablespoon instant coffee (ness)
- 100 g of sugar
- 300 ml water
- 1 tablespoon instant coffee (ness)
- 100 g of sugar
- 100 ml hard coffee (espresso)
- 100 g dark chocolate (50-60% cocoa mass)
- 25 g butter
- 250 g mascarpone
- 200 ml whipped cream
- 50 g powdered sugar
- 2 tablespoons ness
- 2 tablespoons water
For the top, mix whole eggs with a pinch of salt and sugar for 10-15 minutes until they triple in volume. We will have to obtain a creamy, fluffy and light-colored composition.
Sift the flour together with the cocoa and ness-u.l Then incorporate the mixture into the egg composition, little by little, mixing gently with a spatula.
At the end, lightly incorporate the oil.
Transfer the dough obtained in a tray 22×32 cm and bake the top for 30-35 minutes at 180 ° C. When it is ready, we turn it over and let it cool completely.
In the meantime, we prepare the syrup. Caramelize the sugar carefully so as not to burn it, carefully pour the water and let it boil until all the caramel melts. When it has cooled, add the ness and mix until it dissolves. Let it cool.
The icing is extremely easy to prepare. Boil the coffee and sugar for 5 minutes on low heat, take the bowl off the heat and after 2-3 minutes, put the chocolate and butter. Stir vigorously until smooth. Don't be afraid if it looks cut, it will become creamy after it has cooled.
After cooling, remove the edges of the countertop and cut it into 24 squares.
Quickly immerse the countertop squares and place them in a tray.
Now all we have to do is glaze the cakes, pouring the icing over each square with a spoon.
Put the tray in the cold and prepare the cream.
In a bowl put the mascarpone, whipped cream (unsweetened), powdered sugar and instant coffee dissolved in two tablespoons of water.
Mix until a consistent and homogeneous cream is formed.
Transfer the cream to a pouch and decorate the cakes according to your imagination. If you want, you can sprinkle a little ness on top of the cream. Good appetite!
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