Mole hill

In the cake box there are three envelopes: one with powder for the counter, one for cream and one with chocolate flakes.

First make the top by mixing the brown powder with 50 g of soft margarine (I used butter) 2 eggs and 30 ml of milk. Mix the ingredients well. Put the composition in a greased and lined tray and put in the oven. Bake for 30 minutes at medium heat. Make the test with the toothpick to find out if it is baked. Leave it to cool.

Put the peeled and cut bananas in the hole so that we fill the space well.

The cream is made with cream powder and 400 ml of milk. Mix the ingredients and at the end we put the chocolate flakes and mix with a spatula. We put the cream over the bananas.

Put the crushed core on top of the cream and press lightly with your hand to stick to the cream. Refrigerate for an hour. Enjoy!


Mole hill

Mix the butter with the powdered sugar, vanilla sugar and egg yolks until a froth is obtained. Beat the egg whites, gradually sprinkle with sugar. Lightly mix the beaten egg whites with the butter cream. Mix the flour lightly with the baking powder and mix with the above composition. Pour the dough into a removable ring form covered with baking paper (26 cm in diameter) and spread evenly. The form is inserted in the lower half of the preheated oven.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: 40 minutes

Using a spoon, lightly scoop out the cooled cake and leave a 1.5 cm thick edge. The removed pieces of dough are carefully crushed. Cut the bananas in half. Mix the mandarins with the lemon juice and orange essence. Place the fruit evenly on the counter.

Beat the cream with the powdered sugar and vanilla sugar. Stir lightly 2/3 of the crumbs. Arrange the cream in the shape of a dome and lightly grease the edge of the cake. Sprinkle the remaining crumbs evenly over it and press lightly. Sprinkle the cake with powdered sugar and leave to cool until serving.

An enameled pan can be used instead of a removable ring shape. Tangerines from compote can be used instead of fresh mandarins.

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    Mole hill

    Preheat the oven to 170 degrees and cover a round baking tray with a diameter of 20 cm with butter and flour. Foam the butter at room temperature with the caster sugar, until the sugar granules are no longer felt. Add eggs one at a time, adding a tablespoon of flour each time, so that the mixture does not cut. Add the milk, mix and finally sift flour, cocoa, salt and baking powder on top. We mix everything until we have a homogeneous composition.

    Pour the composition into the pan and bake for 30-35 minutes or until the toothpick test passes. Let the countertop cool, cut the lid and carefully dig out the core, so that 2 cm of edge and bottom remain. We keep aside all the crumbs, which we will use for decoration. We syrup the top very well with the burnt sugar syrup prepared from 200g of caster sugar that we caramelize, then we put 200ml of water and a vial of rum essence and we boil the syrup until the sugar is melted. Let the syrup cool before syruping the cake. Place the bananas in the middle, either whole or cut in half. A layer of cream follows over the bananas.

    For the cream, give 150g caster sugar through the coffee grinder to be finer (you can also use powdered sugar if you want) and mix it with cottage cheese and vanilla, with the mixer at medium speed at first, then high, until the sugar granules they don't feel anymore. Add the whipped cream and chocolate, which you coarsely cut from the knife or grate. We mixed everything very well. Put the gelatin sheets to soak for 10 minutes in cold water, then squeeze them very well, melt them on a steam bath and add them to the cream. Stir and let the cream rest for 10 minutes, then put it over the bananas and give it the specific shape of a dome, using a spoon or spatula. We decorate the Musuroi de cartita cake with the leftovers from the cake. Good appetite!


    Cake & # 8222Mussel & # 8221 & # 8211 a dessert with a strange name, but with a special taste

    The cake & # 8222Musuroi de cartita & # 8221 has a strange name, but a special taste. Each time they prepare it, the children sit first at the table, waiting for their portion.

    Countertop ingredients:

    Cream ingredients:

    • 400 ml milk, 2 tablespoons cornstarch
    • 150 g sugar, 400 ml sweet cream
    • 50 gr grated chocolate
    • bananas

    Ingredients for syrup:

    Method of preparation:

    Beat the egg whites with the sugar and the yolks with the oil. Then mix the yolks with the egg whites. Mix well to combine the ingredients.

    At the end, add cocoa and flour and pour the dough into a round tray with a diameter of 24 cm, lined with baking paper. Put the tray in the preheated oven at 160 degrees and bake the dough for 30 minutes.

    To prepare the cream, mix the cornstarch with the sugar. Add the cold milk and mix well, so as not to form lumps. Then put the milk on the stove over medium heat. Stir until you get a thick pudding.

    We take the pudding from the fire, cover it with the sheets and let it cool. Beat the liquid cream with the mixer until it hardens, then add it in the cooled cream. At the end, add the grated chocolate and mix well.

    To prepare the syrup, boil the water and sugar for 3 minutes. We cut the cold countertop to obtain a countertop with a thickness of 1.5 cm. We will crumble the rest of the countertop.

    Pour the syrup over the counter, add the bananas and spread the cream over the bananas. Sprinkle the crushed dough on top and press lightly with your hands so that it does not fall. We put the cake in the fridge for a few hours, after which we can cut it and serve it. Good appetite and increase cooking!


    Mole Cake I Recipe + Video

    Hello dear lust! Today I prepared MOSS MOSS CAKE. It may not sound so appetizing but I assure you it is a very delicious dessert, in addition to all this we have simplified the preparation steps and you don't have much to do with it. I assure you that your family will be pleasantly impressed by this cake. I hope you like today's recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!

    Ingredient:

    For the cake:

    • 125 gr. - flour
    • 125 gr.- sugar
    • 50 gr. - butter
    • 30 gr. - cocoa
    • 5 small eggs or 4 medium eggs
    • 1 sachet of baking powder (10 gr.)
    • 1 teaspoon & # 8211 vanilla essence
    • 1 pinch of salt

    For the cream:

    • 500 ml. - 35% sweet cream
    • 250 gr. - mascarpone
    • 4 tablespoons powdered sugar
    • 1 teaspoon - vanilla
    • 3-4 bananas

    Difficulty: small

    Preparation time: 25 minutes

    Cooking time: 30 minutes

    Total time: 55 minutes

    Number of servings: 8

    Method of preparation:

    1. First of all, separate the egg whites from the yolks. Put a little salt over the egg whites and start mixing, gradually add the sugar and continue mixing until you get a fluffy and dense composition, similar to meringue.
    2. Add the yolks one by one, then pour a little vanilla essence and melted butter. Mix a little more and then sift flour, cocoa and baking powder on top.
    3. Stir slowly with a spoon so that the air bubbles do not break. Put the dough in a removable shape of 21 cm. lined with baking sheet and greased with butter. Bake the cake at 180 degrees C for 25-30 minutes. Remove from the oven and allow to cool completely.
    4. Cut the top of the cake and scoop out the core from the bottom so that you don't drill the base.
    5. Prepare the cream: pour the sweet cream into a bowl and start mixing, then gradually add the powdered sugar. Mix everything until the cream becomes fluffy and dense.
    6. Mix in another mascarpone bowl, then add vanilla essence and mix a little. Start incorporating the sweet cream with mascarpone in such a way that you do not break the air bubbles.
    7. Then cut the bananas in half and sprinkle them with lemon juice (this will help the bananas not to oxidize).
    8. Arrange the bananas cut down on the entire surface of the countertop. Then spread the cream on top, giving it the shape of a mound, ie to be higher in the center.
    9. Crumble the inside of the top hollowed out earlier and arrange the crumbs on the entire surface of the cream.
    10. Put the cake in the fridge for at least 2-3 hours, and then serve it with pleasure!

    If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood


    Mole hill

    Preheat the oven to 170 degrees and cover a round baking tray with a diameter of 20 cm with butter and flour. Foam the butter at room temperature with the caster sugar, until the sugar granules are no longer felt. Add eggs one at a time, adding a tablespoon of flour each time, so that the mixture does not cut. Add the milk, mix and finally sift flour, cocoa, salt and baking powder on top. We mix everything until we have a homogeneous composition.

    Pour the composition into the pan and bake for 30-35 minutes or until the toothpick test passes. Let the countertop cool, cut the lid and carefully dig out the core, so that 2 cm of edge and bottom remain. We keep aside all the crumbs, which we will use for decoration. We syrup the top very well with the burnt sugar syrup prepared from 200g of caster sugar that we caramelize, then we put 200ml of water and a vial of rum essence and we boil the syrup until the sugar is melted. Let the syrup cool before syruping the cake. Place the bananas in the middle, either whole or cut in half. A layer of cream follows over the bananas.

    For the cream, give 150g caster sugar through the coffee grinder to be finer (you can also use powdered sugar if you want) and mix it with cottage cheese and vanilla, with the mixer at medium speed at first, then high, until the sugar granules they don't feel anymore. Add the whipped cream and chocolate, which you coarsely cut from the knife or grate. We mixed everything very well. Put the gelatin sheets to soak for 10 minutes in cold water, then squeeze them very well, melt them on a steam bath and add them to the cream. Stir and let the cream rest for 10 minutes, then put it over the bananas and give it the specific shape of a dome, using a spoon or spatula. We decorate the Musuroi de cartita cake with the leftovers from the cake. Good appetite!


    Musuroi de cartita cake

    INGREDIENTS

    • For the countertop:
    • 5 eggs
    • 150 g sugar (powder)
    • 3 tablespoons coconut oil
    • 3 tablespoons milk
    • 2 tablespoons cocoa
    • 5 tablespoons flour
    • esenta de rom
    • a teaspoon of baking powder
    • For the cream:
    • 300 ml whipped cream
    • 250 g mascarpone
    • 100 g sugar (powder)
    • vanilla essence
    • 2-3 tablespoons chocolate flakes
    • Furthermore:
    • 4-5 bananas, depending on how big they are

    Mole hill

    Preheat the oven to 170 degrees and cover a round baking tray with a diameter of 20cm with butter and flour. Foam the butter at room temperature with the caster sugar, until the sugar granules are no longer felt. Add eggs one at a time, adding a tablespoon of flour each time, so that the mixture does not cut. Add the milk, mix and finally sift flour, cocoa, salt and baking powder on top. We mix everything until we have a homogeneous composition.

    Pour the composition into the pan and bake for 30-35 minutes or until the toothpick test passes. Let the countertop cool, cut the lid and carefully dig out the core, so that 2 cm of edge and bottom remain. We keep aside all the crumbs, which we will use for decoration. We syrup the top very well with the burnt sugar syrup prepared from 200g of caster sugar that we caramelize, then we put 200ml of water and a vial of rum essence and we boil the syrup until the sugar is melted. Let the syrup cool before syruping the cake. Place the bananas in the middle, either whole or cut in half. A layer of cream follows over the bananas.

    For the cream, give 150g caster sugar through the coffee grinder to be finer (you can also use powdered sugar if you want) and mix it with cottage cheese and vanilla, with the mixer at medium speed at first, then high, until the sugar granules they don't feel anymore. Add the whipped cream and chocolate, which you coarsely cut from the knife or grate. We mixed everything very well. Put the gelatin sheets to soak for 10 minutes in cold water, then squeeze them very well, melt them on a steam bath and add them to the cream. Stir and let the cream rest for 10 minutes, then put it over the bananas and give it the specific shape of a dome, using a spoon or spatula. We decorate the Musuroi de cartita cake with the leftovers from the cake. Good appetite!


    Cake & # 8222Mussel & # 8221 & # 8211 a dessert with a strange name, but with a special taste

    The cake & # 8222Musuroi de cartita & # 8221 has a strange name, but a special taste. Each time they prepare it, the children sit first at the table, waiting for their portion.

    Countertop ingredients:

    Cream ingredients:

    • 400 ml milk, 2 tablespoons cornstarch
    • 150 g sugar, 400 ml sweet cream
    • 50 gr grated chocolate
    • bananas

    Ingredients for syrup:

    Method of preparation:

    Beat the egg whites with the sugar and the yolks with the oil. Then mix the yolks with the egg whites. Mix well to combine the ingredients.

    At the end, add cocoa and flour and pour the dough into a round tray with a diameter of 24 cm, lined with baking paper. Put the tray in the preheated oven at 160 degrees and bake the dough for 30 minutes.

    To prepare the cream, mix the cornstarch with the sugar. Add the cold milk and mix well, so as not to form lumps. Then put the milk on the stove over medium heat. Stir until you get a thick pudding.

    We take the pudding from the fire, cover it with the sheets and let it cool. Beat the liquid cream with the mixer until it hardens, then add it in the cooled cream. At the end, add the grated chocolate and mix well.

    To prepare the syrup, boil the water and sugar for 3 minutes. We cut the cold countertop to obtain a countertop with a thickness of 1.5 cm. We will crumble the rest of the countertop.

    Pour the syrup over the counter, add the bananas and spread the cream over the bananas. Sprinkle the crushed dough on top and press lightly with your hands so that it does not fall. We put the cake in the fridge for a few hours, after which we can cut it and serve it. Good appetite and increase cooking!


    Mole hill

    I also want a slice, even two! :)
    An easy week!

    How good it is! I want a slice too!

    How good it must be! It looks great! Pup!

    If it's not too late, I came for a slice too! Yummy!
    Kiss

    I like this cake too!

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    Hello! I look forward to seeing you with delicious recipes whenever you want to cross the threshold of my blog!

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    Molehill (pina colada)

    The molehill cake is my favorite dessert because it is easy to prepare. I decided to use my creativity and use a pina colada flavor in this recipe instead of the classic bananas. A cocoa top, a delicious cream with mascarpone, cream, fruit (I replaced the bananas with pineapple) and it came out very tasty. In addition to pineapple, I used coconut because it goes very well with pineapple, a combination used for cocktails until colada or for ice cream. I put one part of the coconut on the grater and the other (10%) I broke it into pieces to keep the taste more intense when it is found in the cake. It is not the kind of nauseating or very sweet cake, so it has a good chance that most people will love it and enjoy it. It is also slightly lower in calories than the banana version, but also slightly juicier and more interesting. I invite you to try this molehill recipe!

    Ingredients countertop mole moss cake with pineapple:

    • 150 g of flour
    • 5 eggs
    • 150 g sugar
    • 40 g cocoa
    • 40 ml oil
    • 5 g baking powder
    • salt
    • Vanilla and rum essence.

    Ingredients stuffing mole moss cake:

    • 250 g cream
    • 500 mascarpone
    • 100 sugar
    • 500 g canned pineapple slices
    • 50 g coconut flakes
    • 10 g coconut-optional
    • 300 ml canned pineapple juice.

    Preparation of mole beetle cake:

    How to prepare the molehill recipe-video recipe:

    Preparing mole cake countertop:

    Preheat the oven to 180 degrees. In a larger bowl put the eggs, sugar, salt and with the help of a mixer / tel, mix for about 3 minutes, until the sugar melts and obtain a homogeneous composition. Add the vanilla sugar, cocoa and mix until smooth. Then add the rum essence and sunflower oil gradually and mix. Mix the flour with the baking powder then add 2 tablespoons and mix with a whisk until you incorporate it all.

    Prepare a cake form with a diameter of 24 cm and cover it with baking paper, then pour the composition into it and level. Put in the preheated oven at 180 degrees for about 35-40 minutes.

    Preparation of mole moss cake cream:

    Until the top is baked, prepare the cream. Put the mascarpone in a large bowl, mix for 1 minute, then add the sugar and cream and mix for about 1 minute. Add the coconut flakes and mix for about 2 minutes until smooth, if you mix too much, you risk cutting the composition. Cut the pineapple into cubes.

    Mole Moss Cake Decoration:

    Remove the top from the oven and let it cool. After the countertop has cooled, we take out the baking paper and then with the help of a plate we cut the countertop leaving the edges intact and we will remove the core that we kept for the end. Syrup the top with canned pineapple juice. After we have syruped the top, we put about 3 tablespoons of filling, with the help of a spoon we spread it on the whole surface, then we put inside the pineapple cubes on the whole surface-optionally you can also put coconut cubes. Over the pineapple we put the rest of the remaining cream and give it a shape that looks like a mound. Finely chop the removed countertop with your fingers then sprinkle it over the cream and press a little to make sure they stay in place. We try to cover all the areas so that the cream is no longer visible. Let the cake cool for at least 2 hours before serving.

    ComplexityPreparation timeNr. servings
    low1 hour and 10 minutes12 servings

    GOOD APPETITE!

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