Traditional recipes

Cake with biscuits and vanilla cream

Cake with biscuits and vanilla cream


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Cream:

In a saucepan mix the yolks with the sugar (you can add sugar to taste), until the latter melts.

Add 2-3 tablespoons of milk and starch and mix until the starch is completely incorporated.

Add the rest of the milk and put the pan on low heat.

Stir continuously with a whisk until the composition thickens. Turn off the heat and add the vanilla essence.

Let the cream cool, then assemble the cake.

Assembly:

In a square or rectangular tray (I had a square one of 23x23) covered with food foil, we put a layer of biscuits (if you have other biscuits, such as the popular ones, you can syrup them with a little milk, I left them so they softened quite well from the cream), over the biscuits we add a thin layer of cream, then over the cream another layer of biscuits and another layer of cream. We continue like this until we finish the biscuits and cream.

I had 5 layers of biscuits and 4 layers of cream.

Put the tray in the fridge for a few hours, then turn the cake over on a plate.

The decor will belong to you. I decorated it with grated chocolate and strawberries.


Cake with mirror icing and vanilla cream

Because I had a beautiful family birthday, I made this delicious cake with mirror icing and vanilla cream, with a sweet-sour and slightly bitter taste.

I love the three combinations of flavors for a dessert and I use them very often.

The sweet taste is from vanilla cream, the sour taste from an apricot jam with which I hydrated the cake top, and the bitter taste from the mirror icing.

The cake top came out so airy that there was no need to syrup it and I chose to grease the sections with a sour apricot jam .

I prepared the top according to the recipe Cake top with carob powder in the composition, with small changes in quantities.

I can say that I fell in love with this cake top recipe with carob powder. It has a strong airy texture and a pleasant color.


Vanilla cake top & video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of vanilla cake top it is indispensable for anyone who wants to make a delicious cake at home. I simply hate commercial cake tops, they are dry, they have an artificial taste and I don't like the texture either. So I do not advise you to buy such a countertop but rather follow how to make the cake top with vanilla, easy and with very good results. Especially since it does not contain any chemical element, not even baking powder.

For this vanilla cake top, I chose not to separate the eggs. I find the whole version with whole eggs easier and I especially consider that the top comes out fluffier and taller in this way. When we beat the egg whites, we can beat them too much and we can get a strong and "dry" meringue, and when we add the rest of the ingredients, the volume of the egg whites can decrease considerably. On the contrary, if we beat whole eggs, they grow a lot, but they are not very strong either, but only good to incorporate flour in them.

The secret would be that the eggs are at room temperature and beat them well with the mixer until they triple in volume. You also have to be careful when incorporating the flour so as not to lose the air incorporated in the eggs. I put this vanilla cake top in a round tray with a diameter of 23 cm and let it bake until it is well browned on top. You must check it with a toothpick to make sure the countertop is ready. If the toothpick inserted in the middle of the countertop comes out clean, the countertop is baked.

If the top is left a little on top, do not despair, cut a lid to level the cake, then cut it as many parts as you need. If the countertop has sunk too much after you take it out of the oven, it means that it has not been baked well enough. I sincerely hope that the vanilla cake counter recipe will help you and prepare the best cakes with it.


Images for jamila cakes

Coconut vanilla chocolate cake and whipped cream Coconut top, chocolate cream. Thin biscuit top, rich yogurt cream and lots of seasonal fruits. How to make apple cake and vanilla cream with biscuits with icing. With light vanilla cream, cocoa and caramel syrupy top, and a few & ldquomoate & rdquo of whipped cream that perfectly complement the balanced taste of this cake, will constitute. Ingredients: For a tray measuring 24x24cm. Cake with caramel cream, biscuits and chocolate. A delicious and quick dessert that you must try.

The cream of this whipped cream cake is not that quick cocoa cream on. The Cornflower cake has the following overlapping layers: the first is a top of 6 eggs, followed by another top of a meringue with coconut flakes. Rating: 5 & # 8211 1 vote & # 8211 2 hours 30 min. JamilaCuisine & rsaquo videos & rsaquo millefeuill.

Millefeuille with vanilla cream or Napoleon cake, the best. Bounty cake, without baking - Chef Nicolaie Tomescu chefnicolaietomescu. Blackberry with vanilla cream - a cake from long ago, from childhood, which has not lost its charm and flavor.


Quick cake with biscuits, vanilla cream and berries

If the weekend is still approaching, I would like to propose one Quick cake with biscuits, vanilla cream and berries.

When guests are announced and you don't have time for sophisticated recipes or the desire to bake countertops, but you want to impress them, you can choose to prepare this cake! It is a very light, fluffy, creamy cake, and the berries give the stain its color and sour taste!

I like these quick recipes, and if you want, you can take a look at the Quick Cake recipe or the Quick Cake recipe with yogurt and bananas.

I wholeheartedly recommend you try this Quick cake with biscuits, vanilla cream and berries! You will discover a very good taste.

Preparation time: 1 h Nr. portions: 12 Tray shape: 25 x 25 cm

  • 1 packet of cocoa biscuits
  • in syrup:
  • 500 ml of water
  • 4 lg nesquick
  • vanilla cream:
  • 3 egg yolks
  • 5 lg sugar
  • 1 vanilla pod
  • 1 pinch of salt
  • 300 ml milk
  • 2 lg with starch tip
  • 200 gr mascarpone
  • 200 gr of sour cream
  • berries:
  • raspberry
  • cranberries
  • for ornate:
  • 300 gr fat cream
  • 100 gr mascarpone
  • 3 lg powdered sugar
  • chocolate with raspberries
  • cranberries

Quick cake with biscuits, vanilla cream and berries

[preparation title = & # 8221Preparation & # 8221]

Prepare a tray for assembling the cake. I used a square one, the biscuits fit more easily.

First, prepare the cream that will have to stand 10-15 minutes in the cold.
In a smaller bowl, mix the yolks with a pinch of salt, sugar, add the vanilla bean seeds. Homogenize by adding a few tablespoons of milk. Add the starch, mix well, then add the rest of the milk, stirring constantly. The resulting composition is put on the fire, mix vigorously with a whisk until it starts to boil and acquires consistency. After it has coagulated, remove from the heat and continue to stir to lightly temper it. Put it in the cold, in the fridge or you can put it in the freezer for a few minutes.
Remove after it has cooled a bit, add the mascarpone cheese.

NOTE: Taste, if you want sweeter, supplement the amount of sugar. It was perfect for me.

The whipping cream mixes until it becomes consistent and becomes fluffy. Incorporate into the vanilla cream.

From the water and nesquick a syrup is prepared with which the biscuits will be syruped.
In a tray, put a baking paper, place a first layer of biscuits, lightly syrup and leave for 2 minutes to absorb the syrup well. Spread half of the cream, sprinkle a lot of berries and a few pieces of chocolate with raspberries.

Then a second layer of biscuits, syrup, leave for 2 minutes to hydrate well. Put another layer of cream, berries, chocolate and a last layer of biscuits that are syruped. Put the rest of the cream in a thin layer. Let everything cool.

If you are in a hurry, then keep the cake cold for at least 1 hour, if not, you can leave it until the next day. I left him until the next day.

The next day, remove from the cold. Place a tray face down on the tray and with a quick movement, turn the cake over on the tray.
Mix the cream, when it gains consistency and becomes fluffy, add the sugar. Mix, add the mascarpone cheese. I use natural cream, and the mascarpone helps it become firmer and keep its shape.
Garnish the cake with cream and blueberries, pieces of chocolate. Keep cool until ready to serve!
May it be useful to you!


Vanilla cream: 250 ml milk 3 yolks 75. Unbaked cake with apples, biscuits and vanilla pudding. A cake without baking, easy to make and very good. Cake with biscuits, apples and vanilla cream. Spread a layer of vanilla cream over the biscuit, and level with a spoon.

During the summer, when you can barely get into the kitchen, and then turn on the oven, a refreshing biscuit cake with vanilla cream and raspberries is a must.


We prepare the ingredients for the fasting biscuit cake

We break the biscuits in a bowl, but we also leave bigger pieces, in order to give the cake a more pleasant appearance.

Cut the walnut kernel coarsely and as evenly as possible, if possible.

We cut the shit into smaller cubes.

Hydrate the raisins in water with rum essence.

Preparation and assembly of fasting biscuit cake

Mix all the ingredients in a large bowl.

We caramelize 3 tablespoons of sugar, or more, or less, depending on how sweet we want the cake, but we must keep in mind that most of the ingredients are sweet.
Dissolve the cocoa in a little cold water, then add the rest of the water added to the ingredients and gradually pour this mixture over the caramelized sugar on the fire.
Stir vigorously, but be very careful not to burn the vapors released, then let the syrup simmer until the sugar melts and solidifies on contact with water.
Remove the syrup from the heat, add the vanilla sugar, a little salt and rum essence and pour it hot over the ingredients in the bowl, mixing everything well, to penetrate the biscuits and homogenize the mixture.

Wallpaper a cake form with foil, spread the composition in it and press it well.

Shape in the fridge for at least an hour, then we can turn the cake on the plate and garnish it with coconut or cocoa.


Ingredients cake without baking with cherries and vanilla cream

vanilla cream with mascarpone:

  • 500 ml. milk
  • 1 whole egg or 2 egg yolks
  • 30 grams of corn starch
  • 50 grams of sugar
  • 3 sachets of vanilla sugar
  • 1 good salt powder
  • 10 grams of granulated gelatin
  • 250 grams of mascarpone

cherry jelly:

  • 600 grams of cherries, weighed pitted (frozen, stewed or fresh)
  • 140 grams of sugar
  • 30 grams of corn starch

finishing and decoration:

  • 400 grams of whipped cream with at least 30% fat
  • 30 grams of vanilla powdered sugar
  • 50 grams of crispy hazelnuts or lightly browned almond flakes
  • 16 candied cherries

Unbaked cake with cherries and vanilla cream & # 8211 how to prepare

Please note that the total preparation time for this cake refers to the active times. Don't forget to consider at least a few good hours of rest in the fridge. You can find all the details below.

Vanilla cream with mascarpone

1. I put on low heat 450 ml. of milk, in a saucepan with a thicker bottom. In a bowl, I mixed the whole egg with salt, sugar and vanilla sugar. I homogenized the starch separately with cold milk, then I added this mixture over the composition with egg and sugar. When the milk in the pan boiled, I added the mixture with egg, sugar and starch and cooked everything together, stirring constantly, especially on the bottom of the pan. When the vanilla cream boiled and thickened, I passed it through a sieve, collecting it in a bowl. I covered it with a foil applied directly on the surface of the cream, so that it does not stick to the skin, and I let it cool.

2. Meanwhile, I put the hydrated gelatin in a bowl, mixing it well with 50 ml. very cold water. When the gelatin swelled, completely absorbing the liquid, and the vanilla cream cooled to about 50 ° C, I added hydrated gelatin over it. I stirred until the gelatin melted completely. Be careful not to add gelatin to the cream too hot, the temperature above 60 ° C will cause the gelatin to lose its quality as a gelling agent.

3. When the vanilla cream has cooled, until it becomes neutral to the touch with my hand, I mixed in a cold mascarpone bowl, well drained of liquid. At first, the mascarpone seems more liquid, but mixing further hardens. Don't mix more than that.

I added a third of the vanilla cream and mixed. I lightly mixed the cream mixed with mascarpone with the one left in the bowl.

Preparation of cherry jelly

4. While the vanilla cream has cooled (between steps 1 and 2), I prepared the cherry jelly. On top of that, I weighed the pitted cherries in a saucepan (I used the frozen ones). I added 140 grams of sugar and 30 grams of cornstarch (Gustin).

5. I mixed the ingredients well in the pan, until the sugar and starch absorbed the juice from the cherries and I did not see any traces of dry matter in the pan.

6. I put the pan with cherries over medium heat and boiled the composition, stirring constantly. The cherries left more and more syrup and after it started to boil, I continued to cook everything until the jelly around the cherries became transparent and thickened well. I pulled the pan off the heat and, by this time, I was ready to assemble this cake without baking.

Assembling the cake

7. I assembled this cake without baking directly on the serving platter. On it, I put an adjustable ring, lined with acetophane foil. At the base, I added a layer of biscuits, lining the bottom of the form. I didn't syrup the biscuits! Both vanilla cream and cherry jelly are moist compositions and the biscuits have a place to draw moisture. It is important to make the cake in the evening for the next day. If you are in a hurry and do not have enough time to wait, you can syrup the biscuits, but very little. A cherry syrup would work, maybe with a little cherry or a simple one, flavored with vanilla. I repeat, however, if this cake without baking is given a waiting time of around 8 hours in the refrigerator, there is no need for syrup.

8. Over this first layer of biscuits I put half of the vanilla cream and leveled well.

9. On top of the layer of vanilla cream, I put half of the cherry jelly. It must still be very warm at the time of assembly.

10. I continued with another layer of biscuits.

11. And I finished the assembly with the rest of the vanilla cream and the rest of the cherry jelly. After that, I hit the worktop lightly a few times, wrapped the form and put the cake in the fridge for 8 hours.

Finishing and decoration

12. The next day, I beat the cream for the cream and sweetened it with the vanilla powdered sugar. Be careful, the whipped cream must be very cold when we start beating it, otherwise it can separate in butter and butter! It is also important to push it to the limit. Once it is strong enough, we do not beat it, otherwise we have all the chances to cut it. I put a third of the whipped cream in a saucepan, to which I attached a dui with the star opening.

13. I removed the removable ring around the cake. The acetophane tape is still visible in the image below. I carefully removed this one as well.

14. My idea of ​​finishing this cake without baking was based on simplicity. I wanted a semi-naked cake, so I covered it with cream on top and pulled very little cream on the sides. If you want a cake of the same size, completely covered in cream, you will need 500-600 ml.

15. I sprinkled the top of the cake with crunchy hazelnuts.

16. Finally, I decorated the edge of the cake with 16 hazelnuts from the whipped cream (see step 12). On top of each hazelnut, I put a candied cherry. We couldn't wait, we cut a slice of cake and told the blog many years ago! May it grow us and continue to bring us joy, just as it has done for the last 12 years!

The cake came out delicious, soft, delicate, the taste of the vanilla cream combined perfectly with the sour freshness of the cherry jelly and the crunchy hazelnut brought an excellent texture. I hope you try it too, it will be useful for you!


We cover a cake tray with the dimensions L = 30 cm, l = 11 cm and h = 7 cm with food foil (it will help us to quickly take the cake out of the mold) and we prepare the biscuits to have them at hand.

In a saucepan put the whipped cream, bring it to the boil, turn off the heat and add the chopped chocolate. Mix well until the chocolate is completely melted.

Or you can put them together on a steam bath and stir until the chocolate melts. Add vanilla, rum or whatever flavor you like.

Place a layer of biscuits on the bottom of the tray and spread a thin layer of cream. We continue with another layer of biscuits, then the cream and so on until we finish the ingredients.

*If you want the cake to be creamier, syrup the biscuits into sweetened coffee or a burnt sugar syrup, flavored with rum.

Do not overdo it with the cream layer because it will have to reach you until the biscuits are finished. If it cools, heat it over low heat, it must be warm to be able to help the biscuits soften.

When finished, cover with cling film and lightly press on the entire surface. Leave for about 20-30 minutes and then let the tray cool.

After a few hours, unwrap the foil and turn the cake over on a plate.

Melt the chocolate (50 g) and cover the cake, then decorate it with grated chocolate. After the decoration has hardened, we can slice and eat it. Good appetite !

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Comments:

  1. Ban

    Rather useful piece

  2. Konner

    And so it is not))))

  3. Nulty

    God! Well, me!

  4. Rawls

    I join. So it happens. We will examine this question.



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