The latest recipes

White cake

White cake



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Rock:

The eggs together with the sugar are mixed until they are on the targets, like a pandispan. Add the flour, stirring gently from the bottom up. The shape is lined with baking paper. The whole composition is poured into a baking dish and placed in a preheated oven at 170 degrees for 20-25 minutes. The toothpick test is valid. Remove the worktop and leave to cool.

Vanilla cream:

Mix the starch with the milk and sugar and put it on the fire in a bowl with a thick bottom, preferably in a bain marie, so that it does not stick. Mix well until the contents become a thick cream. Take the pot off the heat and leave it to cool. When cooled add vanilla essence.

While the cream cools, mix the butter for 10-15 minutes, then add a tablespoon of vanilla cream, stirring constantly until the cream is finished. It's getting cold.

Mascarpone cream

Cream + greasy cream is mixed until still, then add mascarpone, mixing for incorporation. Add the vanilla sugar.

Raspberries have been thawed and drained all this time.

syrup you make it from 50g sugar + 100ml. the water. Put on the fire until it thickens a little.

The countertop cut in half, each side is very thin.

Assembly:

The shape in which you baked the top is lined with food foil. The cake is shaped. Part of the countertop very little syrupy (more on the edges). Vanilla cream that is easily leveled with the back of a spoon. Mascarpone cream and raspberries on top. The second part of the countertop. Garnish with whipped cream the next day.



Description

The team of Deliciile Kronstadt confectionery, from Brașov, excels in creating desserts that are unique in design and with an unforgettable taste!

Every day, we prepare fresh, artisanal, practically from scratch, all the components that are part of the composition of each cake and each cake: chocolate or vanilla tops, dough sheets, fresh or boiled creams, chocolate ganache with cream , fruit fillings, fruit jellies

We use healthy, natural, carefully selected ingredients, many of which are in the category of organic, organic or organic ingredients and for this reason every dessert prepared by us can not be stored or frozen.

If you are looking for a certain traditional cake, an artisanal cake or you may want an Extraordinary Dessert from the range Unique Art Cake Design & # 8211 SOLO Collection, you can be sure that you will be delighted by the selection we offer you! Explore and choose your favorites!

The style, presentation, taste and freshness of these aromatic and beautiful sweets will bring that ‘extra’ you want!

ORDER: For cakes, cakes, pastries and bakery that have 0 stock in our online store, they will be prepared only on order at least 48 hours in advance.

DELIVERY: Free delivery in Brașov for orders of at least 200 Lei OR you can pick up the products from our confectionery.
Delivery time: Monday-Friday: 10.00 & # 8211 16.00, Saturday: 10.00 & # 8211 13.00.

We will confirm your delivery / pick-up by email or phone.

PAYMENT: You can pay for the order with cash on delivery or with your bank card when ordering online. For bank transfer, please note that we take the order at the time of payment confirmation.


Ingredient Tort birthday Milena

thin cocoa countertop:

  • 3 medium-large eggs
  • 1 pinch of salt
  • 75 grams of sugar
  • 20 grams of cocoa (hello, I only use cocoa De Zaan)
  • 50 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

dacquoise top with almonds and vanilla:

  • 100 grams of raw egg white (about 3 large egg whites)
  • 1 pinch of salt
  • 120 grams of sugar
  • 120 grams of almonds
  • 25 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

meringue top with walnut:

  • 6 large egg whites
  • 200 grams of sugar
  • 1 pinch of salt
  • 150 grams of roasted and ground walnuts
  • 30 grams of corn starch
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

chocolate cream with butter and mascarpone:

  • 300 grams of chocolate with 54% cocoa (choose a very good quality chocolate)
  • 300 grams of butter with 82% fat, soft
  • 200 grams of mascarpone
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 60 grams of finely chopped candied orange peel (optional)

cream device with Cointreau:

  • 6 fresh yolks
  • 150 grams of sugar
  • 100 ml. milk
  • 60 ml. Cointreau (or Grand Marnier or other liqueur of choice)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 300 grams of butter with 82% fat, soft
  • 200 grams of mascarpone

glaze and decor:

  • 400 grams of chocolate with 54% cocoa
  • 150 grams of fried walnuts
  • 60 grams of butter
  • 1 tablespoon cocoa butter (optional)
  • white chocolate coins (optional)
  • ganache of 100 grams of whipped cream and 100 grams of chocolate with 54% cocoa (optional)

How to prepare cocoa countertop for Milena's birthday cake

How could it be simpler, at the base of the cake I put a thin layer of sponge cake / cocoa roll. I showed step by step how to prepare such a countertop at simple roll top recipe, you will find there the preparation method also explained in video format. The only difference is that I used only 3 eggs and the rest of the ingredients adapted to their number, to get a thin countertop.

1. Therefore, the oven is already heated to 180 ° C and the composition prepared according to the instructions in the link above. I spread the composition obtained in a 42 & # 21534 cm tray (the oven tray I use), lined with baking paper. In order to stretch the composition thinly and evenly, I used a flexible silicone spatula.

2. I immediately baked the top in the preheated oven at 180 ° C, at a medium height. I baked the top for 10 minutes or, as the case may be (depending on the oven), until it passes the toothpick test.

3. Allow the countertop to cool, then carefully peel off the baking paper and store on a flat surface, covered with a kitchen towel.

Milena's birthday cake & # 8211 dacquoise countertop with almonds and vanilla

1. Preheat the oven to 160 ° C. Weigh the egg whites in a large bowl. Mix the finely ground almonds with the flour.

2. Beat the egg whites with the salt until they harden, then gradually add the sugar and continue beating until the sugar is completely dissolved. If you use vanilla sugar, add it at once with regular sugar.

3. Add the ground almonds, mixed with the flour, over the beaten egg whites with the sugar and mix well with a flexible spatula, with movements from bottom to top. If you use vanilla extract, add it together with the almonds.

5. In a tray identical to the one in which the cocoa top was baked, likewise, lined with baking paper, spread the dacquoise composition in a thin layer.

6. Bake the dacquoise countertop for 25 minutes, until it passes the toothpick test, turning slightly golden. Let it cool well on the baking paper, without peeling it off (it's very fragile), I told you about this at Cake Opera recipe, which has a similar countertop.

Milena's birthday cake & # 8211

1. First, fry / bake the walnut, as shown walnut and chocolate cake recipe. In the preheated oven at 180 ° C, put 300 grams of walnut kernel, spread on a tray and bake for 5-8 minutes. Attention, I baked 300 grams because I also used 150 grams for decoration! If you opt for another decor, you will only need 150 grams of core for the meringue top with walnut. After the walnut is cooked, rub it lightly in a dry kitchen towel and most of the shells will fall off.

2. Reduce the oven temperature to 150 ° C. After cooling, grind the walnuts and mix well with the starch. If you do not have a special walnut machine and grind it in a robot, put the walnut in the grinding starch at once, it will absorb the walnut oils.

3. Put the egg whites in a large bowl, add the salt and beat them exactly as shown in the previous subtitle, about the dacquoise top: until they increase in volume only with salt, the sugar added gradually, etc. If you use vanilla sugar, it is added at the same time as regular sugar. After the sugar has completely dissolved, add the ground walnuts, mixed with the starch. If you use vanilla extract, add it at once with walnuts. Use a flexible spatula for perfect homogenization, mixing the composition with movements from bottom to top.

4. Spread the walnut meringue composition in an even layer, on baking paper, in a tray of the same size as the one used for the other two countertops.

5. Bake for 45 minutes & # 8211 1 hour in preheated oven at 150 ° C. The tolerance is quite high, but it depends directly on the tastes of the cake maker: if you want a crispier top, let it dry well. I left it for about an hour and 5 minutes.

Appearance cream preparation device with Cointreau & # 8211 Milena birthday cake

1. In a large bowl, put 6 egg yolks (they will remain from the separation of the eggs for the meringue and walnut top). Add milk, salt, vanilla and sugar.

2. Beat the yolks with the pear-shaped target, mix with the sugar and milk. Gradually add Cointreau or another favorite liqueur. If you are making the baby cake, replace the liqueur with milk.

3. Put a saucepan of water on the fire. Choose a pan of a size that allows you to place the bowl of yolks on top of it, without its bottom touching the boiling water (bain-marie). After the water boils, reduce the heat and place the bowl with the yolk composition on top of the pan. Stir continuously with the pear-shaped target, insisting especially on the bottom and edges. The cream should heat up gradually and evenly, not turn into an omelet.

4. The target temperature at which the steamed yolks are to be brought is 72 ° C, as shown below. Thus, they are at the same time cooked but also safe for health, eliminating the risk of salmonella contamination. If you do not have an instant reading thermometer, appreciate if the cream base is ready if it has warmed up and if it coats a spoon nicely, as I showed at English cream recipe. As soon as it has reached this stage, the cream is removed from the steam and allowed to cool well.

5. Once cooled, the cream should have a melted chocolate-like consistency.

6. Add the soft butter and mascarpone to the cream at room temperature. It is very important that they are not cold, all ingredients must have a close temperature, otherwise there is a danger of separation.

7. Mix the cream at high speed until it increases in volume and becomes frothy (about 3-4 minutes).

This is what the cream with cointreau looks like when it's ready, only good to use.

Preparation of chocolate cream with butter and mascarpone for Milena's birthday cake

1. Break the chocolate into pieces, place in a heat-resistant bowl and let it melt slowly, over a bowl of boiling water. Once the chocolate has melted evenly, take the bowl off the steam and let it cool.

2. Beat the soft butter, mascarpone, salt and vanilla with the mixer on high speed until a frothy cream is obtained.

3. When the chocolate is cooled enough to be neutral to the touch of a finger, begin to add spoon by spoon to the composition of butter and mascarpone, while mixing vigorously.

4. Continue until all the chocolate is incorporated. Finally, add the candied orange peels, finely chopped as much as possible (only if you choose to use them). Mix a little more and the cream is ready to use. Be careful, I have not put sugar in this cream, if you find it insufficiently sweet, you can add finely ground powdered sugar, 30-60 grams. Mix a little more and taste, stopping when you find the cream quite sweet. If you find it too soft, put it in the fridge a little and mix for another minute before filling the cake.

Milena birthday cake assembly

1. I assembled the cake in the same tray in which I baked it, because I needed a large cake, from which I could take out 40 portions. First, I placed the cocoa top in the tray, then I leveled the chocolate cream in a layer as even as possible.

2. After the layer of chocolate cream followed the meringue top with walnuts. It cracked a little, but it doesn't matter. It is only important that the layers adhere well to each other and be as straight as possible, so that the slices look beautiful, that is the beauty of a layered dessert.

3. Over the layer of walnut meringue, I added the device cream with Cointreau and leveled it as best as possible.

4. The last layer added was the dacquoise top, which I placed on top of the cream using baking paper, lightly pressed with my palms and then peeled off the paper.

I wrapped the tray well and put the cake in the fridge overnight, before finishing and slicing it.

Milena birthday cake, icing, portioning and decoration

1. For the cake decoration, I also used a chocolate ganache (you can use it or not, it's your choice) for which I melted the chocolate (54% cocoa, 100 grams) in 100 grams of whipped cream. I let the composition cool to room temperature, then put it in the fridge (minimum 3 hours or overnight). I beat it with the mixer until it became frothy and light in color.

2. After the cake cooled perfectly, the first thing I did was to straighten the edges perfectly. I did this with a sharp knife with a long blade, which I heated in boiled water and wiped with a napkin after each new cut. After straightening, I was left with a cake of 40 & # 21532 cm and a height of 6 cm.

3. I melted 400 grams of chocolate with 54% cocoa and 60 grams of butter in a bain-marie. After they melted and blended perfectly, I added the cocoa butter. It can be found in health food stores and has the role of making the chocolate icing more stable (it will not melt so easily) and more glossy, but if you don't have it, just skip it.

4. I added 150 grams of fried walnut, crushed with a knife, to the melted chocolate.

5. I mixed and immediately poured the walnut icing over the cake, spreading it with a spatula over the entire surface. I put the cake in the fridge to harden the icing.

6. After the icing hardened, I measured with a ruler and cut the cake into 4 cm slices. on the longer side respectively at 8 cm on the shorter side. I thus obtained 40 slices of 4 & # 2158 cm which I decorated with the chocolate ganache poured with a pos with a round, unstreaked dui, and with white chocolate coins.

And I barely had time to take pictures of him, because Vukomir quickly packed it (it fit perfectly in two large boxes of cake, 20 servings each) and left with him! An hour later, there was nothing left.

Lists of ingredients adapted for a round cake with a diameter of 26 cm:

thin cocoa countertop:

  • 2 small eggs
  • 1 pinch of salt
  • 40 grams of sugar
  • 12 grams of cocoa (hello, I only use cocoa De Zaan)
  • 35 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

dacquoise top with almonds and vanilla:

  • 42 grams of raw egg white (about 3 large egg whites)
  • 1 pinch of salt
  • 50 grams of sugar
  • 75 grams of almonds
  • 12 grams of flour (1 tablespoon grated)
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

meringue top with walnut:

  • 3 large egg whites
  • 120 grams of sugar
  • 1 pinch of salt
  • 75 grams of roasted and ground walnuts
  • 18 grams of corn starch
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

chocolate cream with butter and mascarpone:

  • 125 grams of chocolate with 54% cocoa (choose a very good quality chocolate)
  • 125 grams of butter with 82% fat, soft
  • 85 grams of mascarpone
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 30 grams of finely chopped candied orange peel (optional)

cream device with Cointreau:

  • 3 fresh yolks
  • 80 grams of sugar
  • 40 ml. milk
  • 25 ml. Cointreau (or Grand Marnier or other liqueur of choice)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 140 grams of butter with 82% fat, soft
  • 100 grams of mascarpone

From the above quantities you should get a round cake 26 cm in diameter. It can be divided into 12-14 portions and you can decorate it as you like. May it be useful to you!