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Beat the egg whites separately from the yolks, add flour, cocoa and baking powder, rum essence and then oil. Line the tray (25x30cm) with baking paper and bake for 20-25 minutes on medium heat.
After it has cooled, cut it in half lengthwise and syrup it with compote juice (I had cherries).
Place the first sheet of syrupy top, then spread the cream which is prepared as follows:
Put the gelatin soaked in the compote juice, mix all the ingredients from the cream in a large bowl, and at the end add the gelatin after it has been dissolved in a steam bath.
After placing the cream, we add the second sheet of puddle, which we syruped beforehand.
Garnish with whipped cream according to everyone's imagination.
Cake with ness cream and yogurt
Mix eggs with a pinch of salt, 180 g sugar and vanilla sugar, until it doubles in volume. Add the ground biscuits, flour, starch and baking powder. Homogenize well. We poured the composition in a round tray in which we put baking paper. Put in the hot oven for 25-30 minutes.
I mix cream for whipped cream. Separately, mix the mascarpone. Mix two sachets of ness with a few tablespoons of whipped cream, then add them over the mascarpone. Add powdered sugar to taste and then gradually, half the whipped cream. Mix lightly. We introduce the cold cream.
For the yogurt cream, mix the remaining whipped cream with the yogurt and powdered sugar to taste. I also added half a sachet of gelatin (I don't think it was absolutely necessary, but I was afraid the cream would run).
I cut the top in half, I syruped each piece with a syrup of 200 ml of warm water, a sachet of ness and 2 tablespoons of sugar.
I placed the first syrupy top, ness cream, the second syrupy top and yogurt cream.
I decorated the cake with whipped cream, chocolate chips and a little ness powder.
Yogurt and whiskey cream cake is a delicious cake recipe that you can prepare for any anniversary occasion. Before starting work, turn on the oven over high heat.
Add 2 tablespoons of hot water to the coffee. Then beat the egg whites with a pinch of salt and 1 sachet of vanilla sugar. The yolks mix well with coffee, sugar and vanilla sugar.
The flour is mixed with walnuts, baking powder and the yolk mixture. At the end, add the egg white foam. The obtained composition is placed in the cake tray and baked for about 35 minutes. After the countertop is baked and cooled, cut it in half horizontally.
While the countertop is baking, you can make the two creams. For the first cream, beat the whipped cream and add two sachets of vanilla sugar and gelatin. Put this cream on one of the two countertops obtained. Put the cherries in the jam over the cream and then put everything in the fridge.
For the second cream, put the gelatin to soak in 150 ml of cold water, then heat it in a steam bath. Mascarpone is mixed with honey, whiskey cream, lemon peel, yogurt and gelatin heated in a steam bath.
The biscuits soaked one by one in the coffee are placed over the cream top on the acre and you take them out of the fridge. Put the yogurt cream on top of the biscuit layer. Let it cool for another half an hour, then put it on the other half of the countertop.
The cake with yogurt cream and whiskey is decorated and decorated with almond flakes and cherry jam.
It is sliced after it has been cold.
Other recommended cake recipes:
Separate the eggs for the countertop. Beat the egg whites until stiff and then add the sugar gradually until the egg whites become shiny and hard. Mix the yolks with the oil and put them on the egg whites, stirring gently, with a statue, from the bottom up. Mix the flour with the baking powder and put it in the mixture of egg whites and yolks, stirring gently from the bottom up. The resulting composition is placed in a cake tray with a detachable ring, lined with baking paper and baked at the right heat, in the preheated oven for 30 minutes or until a toothpick inserted in the middle of the counter comes out clean. Allow the countertop to cool and move to a grill until completely cooled
Whip the whipped cream for the cream (possibly add a sachet of fear hardener) and add the fruit yogurt over it. Careful! Use a good quality yogurt, I used a yogurt cream with large pieces of fruit from Muller. Mix the yogurt well with fear and add the strawberry jam or powdered sugar. If the cream comes out too soft you can add gelatin soaked in a little water and melted on a steam bath.
Cut the top into three, place the cake tray ring on a plate and mount the cake, altering with a part of the cake top and a part of the cream, ending with the top. Refrigerate the cake for at least 6 hours or overnight, remove the cake ring and decorate with beaten fear and white chocolate.
The 10 best combinations of countertop, cream and decoration for a successful cake
Whether you wanted to make an impression at a family event, or you just want a successful dessert at the weekend, cakes are the tastiest and easiest choice. Turn them into a memorable dessert using the best combinations of ingredients.
A successful cake contains top, creams and glaze or decoration cream. You know how to do them all, but you don't always match them in the happiest combination. If until now you only used classic chocolate and rum syrup tops, we suggest you expand your confectionery universe a bit to other choices.
Here are the best combinations of countertop, cream and decoration that will make your cake a memorable one.
1. Chocolate top + chocolate mousse + fondant or chocolate ganache
2. White countertop with vanilla + vanilla cream + raspberry jam + marzipan
3. Carrot cake + cream with mascarpone + cream cheese and baked nuts
4. Coconut top + passion fruit cream + butter cream with rum and coconut flakes
5. Top with almonds + butter cream + cherry jam or maraschino cherries + fondant
6. Soft top with cocoa + cream with pecans + dark chocolate ganache
7. Countertop with chocolate + salted caramel + chocolate ganache
8. Chocolate top + chocolate ganache with almonds + chocolate mousse with cinnamon
9. Top with lemon and poppy seeds + lemon cream + fondant
10. Top with bananas and nuts + cream with peanut butter + chocolate fondant
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Raspberry and yogurt cake -White butterflies in raspberries-
I asked my friends how to baptize this yogurt and raspberry cake – recipe, again, invented, inspired by the most beautiful day so far this spring, the day when a white butterfly stopped at the sunny window of the kitchen, I don't know where it came from. I hope this hurried butterfly has a good fate and that its wings don't freeze somewhere, it inspired me to choose the decoration of the cake we were working on:
You will laugh or not, the countertop is a & # 8222supercalifragilistic & # 8221 according to the posted recipe of the cake with the same name (of course, you can use any counter you like, one of your favorite cake recipe or from a simple pandispan or with cocoa, etc.). Here: I mixed:
- 8 tablespoons grated flour
- 8 tablespoons grated sugar
- 1 teaspoon baking powder
- 2 tablespoons cocoa
I put everything in a round, microwave-resistant bowl:I put it in the microwave for 5 minutes, at a power of 850 watts:Of course, you can use any favorite countertop.
For starters, break the white chocolate into small pieces in the cream placed in a pan.Put on low heat and stir continuously until the chocolate dissolves and immediately take the pan aside, leaving it to cool:When it has cooled, put the pan with sour cream in the fridge.
Raspberries and 200 grams of sugar are put in a pan:Put the pan on the fire and cook for a few minutes. The contents of the pan are poured into a sieve placed above a bowl:It is passed insistently, so as not to lose the pulp of the fruit, and this raspberry puree is obtained:Gelatin is hydrated with 2 tablespoons of water:Beat the egg whites until stiff, add the rest of the sugar and continue beating until a firm meringue is obtained:Transfer the meringue bowl to another bowl of boiling water and continue beating:When the meringue has warmed up well and is very firm, take the bowl out of the bain marie:The gelatin is dissolved in the microwave or in a bowl of hot water (without heating it more than 60 degrees Celsius, if the gelatin is scalded it will lose its properties) and mix with a few tablespoons of raspberry puree:Mix the cream until it starts to form beaks on top, mix with the yogurt:Yogurt cream and sour cream are mixed with raspberry puree, keeping a cup (about 150 ml) of puree for garnish, add gelatin, then pour everything over the meringue, mixing for a few seconds, only until smooth:In the shape of a cake with a detachable ring, place the top, cut strips of baking paper that are placed on the edges and pour the cream (which is quite fluid, but will harden in the refrigerator):Refrigerate the cake for at least 3 hours.
After this time, boil the remaining raspberry puree with a tablespoon of homogenized starch with a little water, then pour over the cake: Put back in the fridge.
On baking paper I drew templates for the wings and body of butterflies, for popcorn and curls, then with melted white chocolate, put in a pos, I drew the outline drawn on the back of the paper:I assembled the butterflies by sticking them with melted chocolate:I took the cake out of the mold and removed the surrounding paper:I started setting the decorations starting with the flowers and curls on the edges:And here's the cake ready:Super fragrant section:Good appetite!
Chocolate cake with yogurt cream
For the top :, 4 eggs, 100 gr dark chocolate with at least 50% cocoa, 100 gr butter, 100 gr sugar, 140 gr flour, 1/2 teaspoon baking powder, a pinch of salt,, For syrup :, 200 ml water , 3 tablespoons sugar, vanilla essence, a tablespoon of rum,, For cream :, 200 gr fatty yogurt, 250 gr mascarpone, 100 ml liquid cream with a minimum fat of 30%, 4 tablespoons powdered sugar, 150 gr berries frozen, a sachet of gelatin, vanilla essence,, For the icing :, 150 gr dark chocolate with at least 50% cocoa, 50 ml liquid cream with at least 30% fat, 50 gr butter,, For garnish :, chocolate flakes, fruit of forest
Difficulty: high | Time: 1h 30 min
Method of preparation
Top: Separate the eggs. Beat the egg whites hard with a pinch of salt and add the sugar one at a time. Mix the yolks with the oil and water, then pour over the foam. Mix with a spatula. The flour is mixed with the baking powder and poured in two portions, over the egg whites. It is incorporated with light movements from bottom to top. Line a round tray with a diameter of 21 cm and a detachable ring with baking paper. Pour the composition and put it in the preheated oven, at 180 degrees C, until it passes the toothpick test. Allow to cool thoroughly, then cut in half.
Syrup: Heat the water with the sugar until it melts, add the lemon juice, then leave to cool.
Cream: In a bowl, mix the yogurt with the vanilla powdered sugar. Separately, mix the whipping cream until it hardens. Take 200 g of whipped cream and add over yogurt. Stir gently until smooth.
Meanwhile, hydrate the gelatin according to the instructions on the sachet, then heat gently until the granules dissolve.
Wash the cherries and remove the seeds. The strawberries are washed, the tails are broken and cut into slices. I used blackberries from the freezer.
Over the yogurt cream, add the blueberry syrup and gelatin. Mix well, then add the fruit.
On a plate, place a countertop and place the tray ring. Syrup with half the amount of syrup, then pour the cream. Level it, place it on top of the second syrupy top and let it cool for at least an hour. I left him overnight.
Carefully remove the detachable ring, first pass it with a knife on the edges and then set the ring aside. Cover the cake with whipped cream, grind it on top and decorate it with some fruits (blackberries and cherries) on top. Keep cold until serving.
Method of preparation
Mascarpone and strawberry cake
Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,
Chocolate cake and coffee cream
Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with