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Cocoa cream cake

Cocoa cream cake


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countertop:

beat the egg whites. Put 6 tablespoons of hot water over the egg white foam, gradually add the sugar and continue beating until the egg whites no longer flow from the bowl.

over the egg white foam put the yolks one by one and mix, then the baking powder quenched with a little lemon juice, vanilla essence, lemon peel and finally flour gradually.

take a round cake tray, line it with a little margarine, put baking paper, pour the composition and put it in the hot oven until the top is baked (test with a toothpick).

when it is ready, take it out and leave it to cool.

in the meantime we are preparing cream:

rub the yolks with the sugar foam on the steam bath until they thicken.

separately the butter is mixed until it becomes a paste.

when the yolk cream is a little warm, add the butter butter and mix until the cream cools completely.

finally add the chocolate liqueur, rum essence and cocoa.

the countertop is cut in three and begins to be assembled.

a row of countertop, cream, countertop, cream, countertop and cream on top. (syrup the syrup a little .... make a syrup from water, sugar, 1 rum essence).

on the sides put whipped cream and decorate as you like.



Cocoa cake with Nutella cream and cream. How is it prepared

Put the eggs in a bowl, beat well with the sugar until the mixture is fluffy and fluffy. Then, gradually add the flour, cocoa, baking powder and milk, continuing to mix electrically until all the ingredients are perfectly combined.

Add the melted butter at room temperature and stir. After obtaining a smooth mixture, pour it into a mold, 22 cm in diameter, greased with a little butter and lined with flour.

Level the composition and bake in a preheated oven at 180C for 40-45 minutes. The countertop is ready when it passes the toothpick test.

Remove the mold from the oven and allow the worktop to cool completely before it is cut in half. Place one of the countertops on a plate and grease it with Nutella.

Beat the cream, cold from the fridge, with an electric mixer and spread it over the layer of Nutella. Cover with the second half of the countertop and sprinkle with powdered sugar. The cake is ready to be enjoyed.


We prepare the cream for the Cake with cocoa biscuits and fruit cream.

Assembling Cake with cocoa biscuits and fruit cream.



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How to prepare cake with leaves and cocoa cream

The first time we deal with sheets.

In a bowl beat eggs with sugar and a pinch of salt, add milk and mix well to melt the sugar completely. Pour the oil, add the vanilla and the quenched ammonia with two tablespoons of vinegar or lemon juice.

Incorporate the flour and knead until you get a homogeneous dough that should not be too hard or too soft.

Divide the dough into 6 pieces (around 200 g / each) and spread thin sheets, which we place on the bottom of the tray sprinkled with flour. And sprinkle flour on the worktop so you can spread the sheets four more easily as they are very thin. Before putting them in the oven, prick them from place to place with a fork to avoid swelling? .

I use the stove trays that are 30 × 33 cm and, before lighting the oven, I spread a sheet, let the oven heat up (to 180 ° C) and then I spread another sheet. I have thus prepared two sheets on the trays and, on the work table, I spread one more. The sheets bake very quickly, last 10-13 minutes, so be careful and keep an eye on them. When they are lightly browned, they are ready.

Set them aside, stacked and covered with a kitchen towel.

It's time to make cream.

In a saucepan mix the sugar with cocoa and flour, then pour the milk and mix well to mix. Put the pot on the fire and boil the cream, stirring constantly so that it does not stick. Since it first boils, boil for another 5 minutes to cook the flour.

Then turn off the heat and add the diced butter and rum essence.

After the cream has cooled, you can fill the sheets.

Place a wooden, plastic or whatever lid you have on hand over the cake and place a weight on top.

Let the cake cool for 5-6 hours or better overnight to soften the sheets.

Then prepare the icing, melting the given ingredients together.

Let it cool and then spread it over the cake.

After it has hardened, you can slice and eat the cake. Good appetite!

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Mango cake, pandispan, cocoa cream and cream

Preparation time 1 hour 20 minutes

Ingredients

FOR THE PANDISPAN CAKE

  • 6 rather large eggs
  • 180 g sugar (preferably powder)
  • 135 white flour 000
  • 1 sachet of vanilla sugar
  • 1 pinch of salt

FOR COCOA CREAM - MARINE SANDA

  • 8 tablespoons caster sugar / crystals
  • 4 tablespoons white flour
  • 3-4 tablespoons of cocoa
  • 900 ml up to 1 l of 3.5% or whole milk fat
  • 150 g butter

FOR LEMON SYRUP

  • 150 ml water
  • 2 lg with sugar
  • juice from 1 medium lemon to sea
  • 1 sachet of vanilla sugar

APPENDIX TO THE CAKE

CAKE PREPARATION

I start by preparing the boring stuff. Grease the wall of the 26 cm tray with removable walls from place to place so that the paper stays flat. Cut a baking paper disc according to the quick and safe method, as follows: Cut a square of baking paper with a side slightly larger than the diameter of the round bottom of the tray, then fold in at least 4, but as much as possible. You get a cornet that you cut on the smallest visible side. This way you get a perfect disc.
Cut a strip of baking paper and fix it like a wall with butter. Then place the paper disc on the bottom or vice versa I see that I did it by mistake :).

LEMON SYRUP PREPARATION & # 8211 FOR DRINKING PANDISPAN

Here I boiled the syrup so that it has time to cool. I put water and sugar on the fire. I immediately washed the lemon, cut it in half wide, medium and with a spoon I rotated it in the core until I squeezed all the juice. With the spoon it goes faster than the manual squeezing with the old utensil with collection container that annoys me that it clogs immediately. I boiled it for 2-3 minutes and turned it off. Then I added the vanilla sugar and pulled to cool on the grill.

PANDISPAN CAKE PREPARATION
The tray is 26 cm in diameter and you will cut 2 discs, like here, or the tray is 24 cm in diameter and grows big enough to cut 3 discs, instead of two, like here.

1. By protecting the paper from the tray (although it has removable walls) I don't waste time rubbing the tray later and the countertop comes out smooth without sticking.
2. You can sift the flour for aeration, but I usually don't because I'm in a hurry.
3. I started the oven on low heat for now (120 degrees).
4. I separated the egg whites and beat them with the mixer together with a pinch of salt until I got hard peaks. After that I added the sugar in 2 tranches and I beat first at stage 1 then immediately I increased to the maximum (so that the sugar does not fly, I start with stage 1). The tips bend slightly.
3. I added all the yolks in the meringue, I gave 2-3 pulses. No more mixing.

4. I poured over the meringue the prepared flour and mixed it in the robot exceptionally to save time, otherwise it is correct to finish it manually, as I explain below.
et

It is correct to rub the yolks with the sugar in the mixer until they turn white, then with the flour and at the end of the hand it is advisable to add all the beaten egg whites, with a pear or silicone paddle mix with movements from bottom to top, so it will keep much air , look how beautiful it looks at the one with cocoa here, but the one above also works, a little more deflated :), when you make it for home:

You can also find the cake top version & # 8211 Pandispan with cocoa (the one in the picture above), HERE

5. Pour the composition into the prepared tray, level with a spatula and bake for 40 minutes in an electric oven with ventilation down and up or for 1 hour at 180 degrees (stage 4 & # 8211 4.5 on the gas stove tired with the door which does not close tightly). In new electric ovens, it takes 40 & # 8211 45 minutes, be careful, test with the toothpick after this time, when you stick it in the middle it comes out clean, not wet. It should come out clean when you stick it in the middle of the countertop.
6. You can peel off the side strip of paper as soon as you take the top out of the mold and pull it out on a grill to cool. You will remove the paper from the bottom after the countertop has cooled completely, for at least an hour. I took it out on the closed balcony where it's colder, but it's not cold, this winter.
You will cut the countertop cold with a knife with a long and possibly serrated blade. To appreciate equal heights, hold straight until you start, with a plate stretched, or better a shredder not too high if you have, like, a spacer.
It's a wonderful cake top!

PREPARATION OF BOILED COCOA CREAM
It will work with a silicone target, otherwise you will scratch the pan / pot. The vessel should be covered with stone dust, or Teflon, or a pot with a thick stainless steel bottom, which does not stick. The worst is the enameled one.
1. Mix in a pot without fire, dry: sugar + flour + cocoa
2. Gradually pour the cold milk and stirring circularly with the whisk, so it does not make lumps. Do not put it on all the milk, see how the cream cools when boiling, you can add while it boils to match the consistency.
3. Boil on the stove over medium heat. After 3 minutes you start and stir continuously, otherwise it sticks to the bottom. It becomes smooth and shiny,

it will boil until it thickens than a sour cream, but not petrified, in which case you will add more milk. Not too fluid, because although it hardens on cooling, it can flow during assembly. You will learn over time the optimal proportion, from the eyes.
4. Turn off the heat and put the butter in cubes. Stir until melted.
5. Leave to cool for a few hours.

CREAM PREPARATION FROM NATURAL CREAM
You can't beat the cream with natural cream if it is not at least 30% fat (La Dorna is the best and there is no advertising) and cooled for 15 minutes in the freezer, before beating.
If you beat it too much, it will be cut and the butter will separate. Therefore, beat with the mixer at low speed at first 30 seconds, then at most about two minutes I think, it depends on the quantity. As it has hardened, towards the end, add the powdered sugar (to the coffee grinder grind it) vanilla & # 8211 10 or 20 grams, not much, and a toothpick tip of yellow and red gel dyes to result in the color of mango.
The bowl should have high edges, otherwise you will hold a cloth towel with your left hand, because they will jump splashes of cream on the walls. The static mixer is great, it also has a lid, but not everyone has it, I know that. Put the whipped cream in the fridge, not in the freezer.

CAKE ASSEMBLY
1. Cut a baking paper collar so that you do not then clean the tray on the edges. How? As above, cut the disc and then remove 2/3, the part with the conical tip and thus a hole in the middle that enters 2 cm below the countertop disc at the base. No more being under the counter because it will get wet from the syrup and break.

2. Wash and peel the two mangoes. Cut into slices on a chopping board and then into cubes, collect the juice that you drain in the cooled lemon syrup.
3. With a knife with a long, sharp blade, or cutting wire, cut the countertop in half. Place half of it on the serving platter with the cut upwards, syrup with 1/2 of the syrup. See, maybe you got too much syrup, not to puddle though. Store the other half cut up on a large plate and leave to stand.

4. Distribute about 35-40% of the cocoa cream on the first half of the countertop. Place 1/2 of the mango pieces.

5. Place the second disc on the counter with the cut / porous part facing up on the cream to distribute the rest of the syrup with a spoon. Cover the whole cake in smoothing cream with a silicone spatula or a knife with a wide blade and spread the rest of the mango on top.

6. With a silicone pos it would be most comfortable, with star studs or whatever you like, garnish with cold cream, sprinkle rosettes and tufts on the top plate. I don't put whipped cream on the side because the one made from natural sour cream doesn't hold up as well as the vegetable one, which I don't recommend, the taste is completely different.
Keep it in the fridge for at least 3 hours to combine the tastes.
I also recommend it to children, it's not nauseous at all. Is very good.
Liv (e) it!


I ALSO RECOMMEND OTHER CAKES:


Spiral cake with cocoa cream

Because I had a family birthday, I had to make a cake and I made it Spiral Cake Recipe with Cocoa Cream and white chocolate cream.

I've seen various spiral cake recipes at my colleagues on bucătăraș.ro and it's time to make such a recipe.

I chose to prepare the simple roll sheet and a cocoa cream with butter, as I also prepared at Excellent Cake Recipe.

I love this cocoa cream with butter, because it is the cream that was prepared in the past, until we discovered the chocolate creams with cream.

But I also prepared one white chocolate cream , to give a little color to the cake and diversity of tastes.







Video: Chocolate mousse with cocoa powder#ചകലററ മസ ഡസർടട


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