Traditional recipes

Chocolate cream cake with orange flavor

Chocolate cream cake with orange flavor

  • sponge Cake:
    • 4 eggs
    • 120 g flour
    • 120 g of sugar
    • a pinch of salt
    • 1 teaspoon orange peel
  • Cream:
  • 250g chocolate
  • 200 ml liquid whipped cream / sweet cream
  • 50 g butter / margarine at room temperature
  • 1/2 teaspoon orange essence.
  • Syrup:
  • 2 tablespoons instant coffee
  • 1 tablespoon sugar
  • 1 teaspoon orange essence
  • 350mlapa
  • Glaze:
  • 150g chocolate
  • 4 tablespoons whipped cream
  • 1 teaspoon butter.

Servings: 8

Preparation time: over 120 minutes

RECIPE PREPARATION Cake with chocolate cream and orange flavor:

Cream:



  1. Break the chocolate in a bowl and add the soft butter (at room temperature) over it.

  2. Boil the whipped cream until it boils and add it over the chocolate.

  3. Mix lightly with a spoon and leave it for 8-10 minutes.

  4. After the time expires, take a fork and mix it circularly in the cream,

  5. Add the essence and let it cool until it hardens better (30 minutes).


Pandispan:



  1. Mix whole eggs with sugar and a pinch of salt until the composition triples in volume and turns light in color.

  2. Grate the orange peel and place it over the egg mixture.

  3. Gradually add the sifted flour and mix from the bottom up.

  4. Pour the dough into a form lined with butter and flour or lined with baking paper and level

  5. Then we hit the table shape a few times to remove the air.

  6. When it's golden then it's ready.

  7. We turn off the oven, we open the oven door by putting a wooden spoon (in my case).

  8. We don't have to let it cool down completely, but get used to the kitchen temperature.

    Syrup:




  1. Boil water and add over instant coffee.

  2. Add sugar and orange essence, mix lightly.

  3. Let cool.




  1. Melt the chocolate together with the whipped cream.

  2. Add a teaspoon of butter and mix.

    Assembly:




  1. Cut the top in 3.

  2. We place a sheet on a plate but not before putting a teaspoon of cream on the bottom of the plate (this way we know for sure that our cake will not slip) :).

  3. Syrup the top and spread half of the chocolate cream.

  4. Place over the cream of the second sheet and press lightly on the entire surface.

  5. We syrup the second sheet and spread the rest of the cream.

  6. We also put the third countertop, we press it over the cream and we syrup it.

  7. Let it cool and in the meantime prepare the icing.

  8. Melt the chocolate in 4 tablespoons of whipped cream

  9. Glaze with melted chocolate.

  10. Let the cake cool for a few hours after which we can portion it and serve it.


Cake with Exotic Flavors


I took agar-agar powder from the 'mothballs', that's what the contest requires (you can use gelatin), a cake tray with a diameter of 18 cm and 2 special rings for mousse - if it's a ball, a ball will be ) but you can use without care a cake tray with a diameter of 26, with the following indication: double the amount of mango mousse, otherwise .. the desire to cook and the desire to have! The post is miles I know, but I will not be short because under the 'mask' of torture you can read several directions, recipes - in one) You can only make the countertop and a triple amount of mousse or double cream .. or other combinations n luate cate k .. feel free to mambo jumbo!

From the base: hazelnut top, mango mousse, kiwi garnish, condensed milk cream and bananas, mango jelly, peaches / raspberries for decoration.

The top is so buttery and fragrant that it doesn't need a drop of syrup. You have to remember it and raise it to the rank of breakfast, so simple, with a cup of coffee or hot milk! Contains: 100 grams of hazelnuts (baked and unsalted), 2 eggs, 100 grams of sugar, 3 teaspoons of vanilla essence, 100 grams of butter, 50 grams of flour.

First of all, preheat the oven to 180 degrees. Mix the eggs with the sugar for 7 -8 minutes, until they triple in volume. Not all of this ... just 2

Then add in turn: melted butter (for 1 minute in the microwave), vanilla essence, ground hazelnuts, flour and lightly incorporate them with a spatula into the composition.

Pour the composition into the cake tray with removable ring (lined with baking paper) and leave it in the oven for 30 - 40 minutes at 180 degrees - depending on the oven (or less - if you use a tray with a diameter of 26 cm) .

If you use an 18 cm tray, cut the top in half - like me, otherwise in the case of a 26 cm one you will appreciate it exactly as it is!

Use the first countertop for the big cake, the second will reach for 3 special forms of mousse. I cut the first countertop from the edge about 1 cm, to fit well on the glass and not to enter the decor. You do as you wish! Anyway, the remaining pieces are eaten ... on the principle "nothing is thrown away, everything turns into a belly!". And insane, word!

While baking the top, prepare the kiwi garnish! You have to leave it to cool, at least for an hour to get the desired consistency of jelly - you need to refrigerate when using gelatin. With agar - agwould things are a little different. In this case, you don't need a refrigerator because it solidifies at room temperature, but I honestly didn't try this on my beard, because I'm afraid I didn't say it! And then you, like me, put the preparation in the fridge. Be aware that agar-agar makes you jelly, if the other ingredients are cold, and 4 grams of agar agar are enough for 600 grams of liquid, compared to 10 grams of gelatin. To be honest, I prefer agar-agar, but it's not really found in any plafar or neighborhood store.

Remember: Agar-agar vs. gelatin: agar-agar powder is dissolved in a few tablespoons of water (I put two - three), then bring to the boil, stirring constantly. Boil for 2 minutes, then it is incorporated in the other ingredients - it must be at room temperature, hot or hot. Gelatin - instead - it is added in cold water, I usually pour it in 50 ml of water, it is left to harden for 10 minutes, then it is heated in the microwave for 10 to 15 seconds, taking care not to boil.. in these seconds certainly not yes, I guarantee you! Then incorporate into the rest of the ingredients. Oki Doki, we're on our way now!

Kiwi garnish: 2 kiwis, 100 ml of orange juice (juice from a large orange), 100 ml of water, 50 grams of sugar, 1 tablespoon of vanilla essence, 2 grams of agar-agar / (or 7 grams of gelatin).

Mix the kiwi fruit, put the other ingredients to boil (including agar-agar powder /// and if you use gelatin - add at the end - after removing the dish from the heat .. I wrote above how, yes !?). After they have boiled, add the well-mixed fruits, and from the moment of boiling, leave them on the fire for another 6-7 minutes. Then pour into shapes smaller than the diameter of the cake tray and refrigerate.

Mango mousse: You can enjoy this cream directly from a cup, decorated with some exotic fruits and a mischief (in a good way) of refreshing sauce, slightly sour! It's as fragrant and fragrant as it can be, more like a chocolate mousse !! You need: 1 mango, respectively 230 grams (weighed grams after you cleaned it and put it on the large grater), 80 grams of sugar, 150 ml of orange juice (1 half orange), 1 tablespoon of orange essence , 220 liquid cream, 1 teaspoon lemon juice, 3 grams of agar (or 13 grams of gelatin).

First, mix the whipped cream in which you added the orange essence. If you use gelatin, put it in 50 ml of cold water from the beginning and you'll be fine. After you put the fruit on the large grater, put it boiling with sugar and orange juice - for 5-6 minutes. Then paste the mixture - with the vertical mixer, the fruit making its presence felt through perfume, aroma and color! Pour this paste into the bowl and put the bowl back on the fire. Being already hot, it won't take too long to burn, so add the agar-agar powder at this point, stir, and at the second boil, remove the pot from the heat. Let the composition cool, it doesn't take very long you will see, add the whipped cream and pour the mousse over the cake top. If you use gelatin (instead of agar-agar) add it before whipping cream. Then put the cake in the fridge.

At this stage you will have to harden the mousse, if I remember correctly one hour was enough - lightly touch the mousse and orient yourself what and how, only then crochet some shapes from the jelly above. I didn't have food foil, because it's much easier to remove the jelly from the molds if you place it at the base. Anyway it works even so, he doesn't want to, but he usually wants to!)

Yeah, let's not forget! I forgot about the protective foil) So, after the mango mousse hardened, I took out the ring of the tray, I actually glued the mousse foil, then I attached the ring to it again!

So, I used a pantyhose for documents! It's much easier to work with, when it comes to cutting circles, compared to food foil! So put the foil on from the beginning! It's a fine, creamy filling and it would be a shame to put the knife between the ring and the cream to peel it off.

Condensed milk cream: That's pure madness, password yes! This cream seems to anticipate the flavor of the buttery top. And gravel cream! It's dense, fragrant, sensational, just like that! You need: 1 large banana, 397 grams of condensed milk - ie a box, 1 tablespoon of almond essence, 100 grams of brandy, 100 ml of fatty milk, 5 grams of agar-agar / or 16 grams of gelatin diluted in 50 ml of water.

Bring the milk to a boil and when it has almost reached boiling point, add the agar-agar powder, mix and let it boil, then leave it to cool. Yeah, then open the box of condensed milk, which, if my body would allow, I would eat tiptil-tiptil with a spoon !!

Make the banana - paste - with the vertical mixer, incorporate it into the condensed milk with a spatula, and when the milk has reached room temperature, add it to the condensed milk. Don't forget to incorporate the brandy and essence, then taste ... hmmmm dementia, right? If you use gelatin, do not boil the milk, but just heat it .. and proceed as I wrote, above versus


Cake ingredients with wet cocoa top and whipped cream

For the wet cocoa top
200 g flour
250 g sugar
50 g cocoa
1 teaspoon baking powder Dr Oetker
1 teaspoon baking soda
2 eggs
200 ml of milk
1 tablespoon of vinegar
100 ml oil
200 ml of hot water
1 teaspoon vanilla essence Dr Oetker
1 teaspoon of Dr. Oetker coffee

For whipped cream
500 ml fresh
2 tablespoons vanilla powdered sugar Dr. Oetker
1 teaspoon free of rum Dr. Oetker
1 teaspoon Moroccan almond essence Dr Oetker

For the glaze
1 Dr. Oetker chocolate icing
roses and decorative leaves Dr. Oetker


Cake with oranges and chocolate

Cake with oranges and chocolate: a cake with a delicious orange cream, a sour cake that will please the guests. This recipe does not require many ingredients or hours spent in the kitchen.

The cake is a fine dessert that is made on special occasions in different forms and various creams and flavors.

You will see below the ingredients we need and how to prepare this recipe. I recommend you take a look at the tiramisu recipe with oranges, another easy delicacy to prepare.

Ingredients for the orange cake recipe

  • countertop
  • -6 eggs
  • -180g old
  • -60g cornstarch
  • -150g flour
  • -grated peel from an orange
  • -1pack of baking powder
  • -1 salt powder
  • Cream
  • -120g yolk (approx. 6 yolks)
  • -500ml whipped cream
  • -1 tablespoon vanilla essence
  • -1 orange
  • -140g old
  • -40g cornstarch
  • Glaze
  • -300ml cream for whipped cream
  • -300g dark chocolate
  • -20g butter

How do we prepare the cake recipe with oranges and chocolate?

The preparation method is not very complicated. We start to prepare the top.

Mix a little eggs with the sugar and then add the baking powder continuing the mixing.

We also put the grated orange peel and mix. This time we will give up the mixer and we will use a plastic or wooden pallet.

We will sift the flour and starch over the obtained mixture, mixing very well.

We will put the obtained composition in a round tray (diameter 20 cm) lined with baking paper and we will put it in the preheated oven at 180 degrees Celsius for about 40 minutes, until it passes the toothpick test.

Cream for the orange cake

Let the countertop cool and take care of the cream.

Mix the yolks with the sugar, salt powder, essence and starch in a bowl.

Separately in a saucepan put on fire the liquid cream, the orange peel (cleaned from the orange with a knife) and the juice from it.

When it starts to boil, take the pan off the heat and pour the mixture over the yolks.

Mix well and pass the obtained liquid through a strainer and put it back on the fire.

Boil until you get the consistency of a pudding. It must be mixed often so as not to get caught.

Let the cream cool completely. When it is cold we can fill the top that we cut in half.

Put the first part on a grill with legs and syrup with orange juice.

On top we will put all the cream and we will spread it evenly over the counter.

On top I fix the second part of the countertop that I syruped. So, the cake is assembled so we can glaze it.

Icing for the cake with oranges and chocolate

For the icing, melt the chocolate with liquid cream and butter over low heat.

Put the icing obtained over the cake, let all the excess chocolate drain and cool a bit.

Transfer the cake from the grill to a plate and decorate it with orange slices, chocolate flakes or candies for decoration.

It is a fine cake with a slightly sour, delicious orange taste.

I invite you with great pleasure to try this recipe too! I recommend you to try the diplomat cake recipe, a classic and delicious dessert, very easy to make at home.

Cake with oranges and chocolate

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Chocolate cake with rum it's my first thought when I want to prepare a special recipe for an important event or anniversary. The first bite is simply unforgettable! So soft, so intense and so fragrant, with an irresistibly good taste chocolate cake with rum can be the star of the holidays and anniversaries in your life.

I really like the intense chocolate taste that this cake has and the aroma given by the rum. Chocolate and rum are one of the best combinations and together they can tell beautiful stories, stories that do not need words, because they lose their meaning when they meet with tastes and textures that conquer from the first teaspoon.

I don't know how things went in my life, but the cake I made when I turned 25 is now my gift for 25 years Poiana!

It is true that in all these years I have done it many times, but it never got to be photographed. I couldn't tell my friends to wait until I took pictures of the cake.

It is said that nothing is accidental, so I am glad that one of my favorite cakes is now my gift for Poiana.

I guess you love this chocolate and use it in your desserts. But one thing I know for sure, and this is the fact that one of the most beloved recipes on the blog (until the publication of this recipe) is also a cake with chocolate Poiana & # 8211 the simplest cake with nuts and chocolate . You can read the recipe if click here.

In this chocolate cake with rum I used Poiana chocolate for the countertop, but also for cream or decoration. And I didn't limit myself to a single assortment of chocolate, choosing Poiana chocolate 65% cocoa for the countertop, for the cream the same chocolate combined with Poiana milk chocolate, and for Poiana Amaruie chocolate decoration. Doesn't that already sound delicious?

I will give you a little advice: use Chocolate meadow Bitter 65% cocoa for your desserts and you will get the best sweets.

If you like chocolate sweets and need inspiration, I invite you to see my collection of cakes and pies that you can access if click here.

To prepare this chocolate cake with rum you don't need complicated ingredients or work steps that can confuse you. And, to make it easier for you, I will leave the recipe in the video version at the end of the recipe.

Here is the list of ingredients and how to prepare it:

INGREDIENT:

For the countertop:

160 g dark chocolate Poiana 65% cocoa

30 g black cocoa powder

For the cream:

400 ml sour cream for whipped cream min 30% fat

For syrup:

To prepare tops I sifted in a bowl the flour, the powdered sugar, the cocoa powder and the baking powder, then I added the brown sugar and the ground walnut, then I mixed until the composition was homogenized. I poured hot water over the instant coffee.

Over the butter put in a large bowl I poured the dissolved coffee and I added the chocolate glade 65% cocoa broken into small cubes, then I put the bowl in a bain-marie to melt them. When the chocolate and butter melted completely I took the bowl off the heat.

In a large bowl I put three whole eggs and added a pinch of salt. I mixed them a little, then I poured the whipped milk and continued to mix for 1 minute.

I poured melted chocolate with butter over the solid ingredients and mixed, then I added beaten eggs and mixed until the composition was homogenous.

I divided the dough into three trays with a diameter of 20 cm lined with baking paper and baked each tray in a preheated oven at 180 ° C for about 15 minutes or until it passed the toothpick test.

While the tops were baking, I prepared chocolate cream.

I melted milk chocolate, 65% cocoa bitter chocolate and 100 g butter in a bain-marie. When the chocolate and butter melted I turned off the heat and added 4 yolks. I mixed until the composition was homogenous, then I added the rest of the butter and I continued to mix. I gradually incorporated 200 ml of whipped cream. I added rum and mixed, then I put the cream in the fridge.

During this time I prepared rum syrup.

I put the pot of water on the fire and I added the sugar, the cinnamon stick, the peppercorns and I let it boil for another 1 minute after the sugar dissolved. I stopped the fire, added the rum and mixed. I let the syrup cool.

In a bowl, I mixed 200 ml of whipped cream with a teaspoon of powdered sugar until it became a fine cream of soft consistency. I took the chocolate cream with butter out of the fridge and mixed it for 1 minute, then I gradually incorporated the whipped cream. At the end I added 70 ml of the chilled rum syrup.

I also used the rum syrup to syrup the tops, without exaggerating.

Assembling the cake it is very simple. Over the first syrupy top I put a layer of cream, I leveled, then I continued the operation in the same way as the rest of the countertops, but I took care to keep the cream and to decorate the cake on the edges.

For decor aI melted the dark chocolate in a bain-marie, let it cool, then decorated the cake with it.

For the final decoration I used fruits that go very well in combination with chocolate.

A beautiful and delicious cake came out, with an intense chocolate taste.

Here is the recipe in the video version:


The winter holidays have a special significance in my life and these are the most significant memories. I fondly remember all the sweets my mother made on the occasion of the winter holidays and especially the cake of my childhood, the orange cake. Now, I relive the joy of the holidays with my daughter and I try to instil in her the meaning of the holidays and the magic of these events. Also, the recipe of my childhood became the recipe of her childhood. Let's see how this wonderful cake is prepared.

Beat the sugar, whole eggs and salt in a steam bath until the composition becomes frothy and swells. Stir from the heat and continue beating until cool. Add, mixing lightly, the egg whites, flour, orange peel and lemon juice. Great care must be taken not to leave the composition. Bake on the right heat in a form greased with butter and lined with flour.

Rub the sugar with the yolks, add little by little water and finely chopped vanilla. Boil in a steam bath over low heat, stirring constantly so as not to get caught. Remove from the heat and stir from time to time until cool. Add lemon juice, orange juice and peel. Separately rub the butter foam, then mix with the above cream put little by little and mixed well, until completely homogenous.

The top is cut into three sheets, which are greased with the cream above. Garnish with whipped cream and oranges / fruits.

Cream orange cake is tastier if two sheets are combined with orange jam and glazed with orange sherbet.

This recipe was proposed by Hainarosie Iuliana Maria for the media-content contest.


Cake with chocolate and orange mousse

Wheat: mix the egg whites with a pinch of salt, then add the sugar and mix for a few more minutes. Add one by one, mixing after each one: the yolks, the oil and the milk. At the end, we incorporate carefully not to leave foam, flour mixed with baking powder and cocoa. Pour the composition in a round tray (26 cm) lined on the bottom with baking paper and put in the preheated oven at 175 degrees for about 30 minutes. (we do the test with the toothpick to check if the countertop is baked).
Remove the top from the tray and leave to cool.
Cream: mix the unsweetened liquid cream with the sugar and put it on the fire until it boils. Remove from the heat and add the chocolate pieces and mix until the chocolate melts. We put it in the fridge to cool.
After about two hours, take it out of the fridge and mix the chocolate cream until it becomes frothy.
Separately mix the 300 ml of liquid cream until it hardens. Set aside 2-3 tablespoons of whipped cream for garnish. Add the chocolate cream over the whipped cream and mix until it is well blended.

We cut the worktop in three. Place the first sheet on a plate, syrup it with orange juice and grease with some of the cream. Place the second sheet and also syrup and grease with the rest of the cream putting aside 4-5 tablespoons. We place the last sheet and we make this one as well. With the remaining cream, coat the cake around and on top, with a thinner layer of cream.


Cake with oranges and whipped cream

This is a quick and easy cake to make cake with oranges and whipped cream. It is a perfect cake for a Sunday or even for a special occasion. I was inspired by this cake.


Cake with chocolate cream and orange flavor - Recipes

39 comments:

Gorgeous as always! Congratulations!
Good health and many happy years to your mother.

Dear Lissa, the cake is gorgeous, so elegant.
Happy birthday to my mother and good health.

Such an elegant cake and I think it has a taste. Happy birthday to your mother and good health!

An exceptional cake for a dear person. Happy birthday to your mother, good health, strength, and enjoy dancing for many years to come.

Very nice cake. Happy birthday to my mother.

Wonderful cake! I have a few questions,
if you don't mind: the sugar paste is brown? what did you color it with? So did the royal with what you colored it to turn brown? All the admiration for your work!

Thank you very much, Cristina.

Thanks Livia. it tastes very good, the combination of chocolate and orange is great.

Thank you very much, Andreea.

Thank you Adina, I colored the sugar paste with brown dye, I put a little red and I also put cocoa. I liked the shade that came out, but if I wanted to do it again I don't know if I could find it. In royal I only put brown, it colored very well because it was a small amount.

Very nice, the combination is great, I've tried it before, I would like to ask you how you put cocoa in the paste, at the gelatin stage, or in starch and sugar?

Superb cake, as well as the section, I think how careful, until you put all the chains, I give so much elegance to everything, not to mention orchids, they seem broken from a pot and the beans can be made from royal? with Cutiuta inimioara, so, at royal, the egg white is beaten with how much sugar, do you put something else in the composition? do you use a certain dui on the blades of grass, with more holes ?, let our little ones live and enjoy them as much as we still have them, may the Lord give them a lot of health and joy in life, as it is worth it, to worship them , for the love with which he rewarded us, with the sacrifices, which he made us see fulfilled in our house, in the mother's eyes if you look deeply, you see yourself again as a child, let's say from the bottom of my heart: Kiss my mother's hand !and happy birthday!

very beautiful. happy birthday to your mother and good health. your cakes are super. congratulations and thanks for the recipe.

thank you Alecsandra, not at the gelatin stage, after it's almost ready kneaded, I also add cocoa.

Thank you very much Doinitza dear. you can make royal beans, you put them normally with a dui with a wider or narrower tip, as big as you want them, on the grass threads I have dui with many holes.
The royal enters about 180 -200 g of powdered sugar to an egg white, add a tablespoon of lemon juice.

What a good cake you made, as usual anyway! long live your healthy mother!

Dear Lissa, thank you very much for this goodness of cake, I also made this recipe according to what it tastes like, it is incredibly tasty, everyone was surprised, everyone liked it very much. Thank you very much and I will definitely do it for you. many times. I kiss you, and I wish your dear mother many happy years. Have a good day.

Wonderful, gorgeous! Everything is superlative. I learned many beautiful things from you, including making sugar paste. So I dedicated an award to you on my blog. It is symbolic, but you fully deserve it. Congratulations!

To paraphrase "The Death of the Deer," I can only tell you that "I look and cry, I look." Because of the lost figure :)

Extraordinary combination of chocolate and orange, it's perfect!

Hello, greeting cards for the cake look better than the ones from the confectionery! I have a question, I found the recipe for the sugar paste but it is white, what else did you put to color it?
Thanks

Dyes for sugar paste can be found on worldbasmelor.ro

Hello, I think you are already used to so many praises for the goodies you make, and which are also brought with full merit. You are a real fairy in the world of cakes and more. everything you make looks so good and I bet you are as tasty as it looks. My sincere congratulations. I'm alina cazacu, and I'm waiting for you on my newborn blog: cazacualina00.blogspot.com with many tips. because I have so much to learn from you.

Hi Alina, thanks for the appreciation ... I'll stop by your place, kisses.

Superb cake! Super presentation in the section!

Hi Lissa, I've been admiring you for a long time. Your cakes leave my mouth watering, they are gorgeous.

Good evening, if I can't find dry pieces of orange, I'll put the grated peel on, but don't it make it bitter? Thank you and good health. Many years of blogging!

..doesn't make it bitter if you proceed as I wrote in the recipe, grate the peel the day before and put it with sugar.

Hi Lisa. Happy birthday to your mother and good health. The cake is great and I want to make it this week. Please tell me how you proceed to the countertops after adding the yolks you mix them with your mixer lightly with a spoon. Please tell me how does the gelatin added in the cold cream behave? Thank you very much. Kiss you.

Thanks Oty dear. I mix them with the mixer because there is no problem, just flour after I put it lightly mixed with lg.
Gelatin after melting, take 2-3 lg of cream, mix with hot gelatin and then with all the cream.
Kiss you.

Hi Lisa, thank you very much for answering me. I also made them with the mixer but I thought you had another method, and I mix flour like that too. And I asked you about gelatin because for the yogurt and banana cake I suffered it because I was made gelatin like spaghetti, I think I had to mix quickly after I put it in the cream. Thanks a thousand times for the tips. Kisses.

I made a cake with these creams, fff delicious, a perfectly good combination, I dressed it in sugar paste but I had a small problem .. the paste melted next to the cream in time, that is the next day what can melt the paste of sugar .. the diplomat, the mousse, the icing. from your experience what melts and what does not melt the paste? Thank you in advance.

Anda, all cakes before being covered with paste, must be greased with a thin layer of butter so that the paste does not have direct contact with the cream.

Dear Lissa, first of all I congratulate you wholeheartedly for your talent, but especially for the joy, generosity and modesty with which you share it with us! You are a source of inspiration for me. I appreciate, beyond the fantasy and the art of decoration, the fact that the ingredients are as natural as possible and therefore healthy. I also tried this cake and it was a great success (I made an adaptation, I put cherry jam). I wish you good health and a fulfilled life!

Thank you very much, Rodica. I'm glad you liked the cake.
I wish you all the best.

Hello. Do you think I can roll raw orange or lemon jam, which I can make with orange, not lemon? Thank you for all the recipes!


Video: Super čokoládový koktejl s malinovým krémem (January 2022).