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Delicious cake

Delicious cake


Wheat:

Separate the yolks from the egg whites and beat the egg whites with hard sugar. We add the yolks, the oil, the flour mixed with the baking powder and the vanilla is baked in a 35/25 tray, but I used it, but if it's smaller, I think it's better that the thicker top comes out of the recipe. I was inspired by the size of the trays and I used the one I had, we turn it at 180 degrees for about 25 minutes.

Cream1:

Make the pudding according to the instructions, remove from the heat and add the chocolate and mix until it melts, let it cool.

Cream2:

Bring the water to a boil with the sugar and then let it boil for a while and add the strawberries or raspberries, let it boil for another time, remove from the heat and let it cool.

Cream 3:

Beat the cream with the sugar and vanilla essence.

Assembly:

top the first cream, then the second cream and at the end the third, ie whipped cream on top, garnish according to preference.



Delicious cake

ingredients
For the dough :, 5 eggs, 150 g sugar, 150 g flour, 1/2 sachet baking powder, 2 tablespoons cocoa, a pinch of salt, 1 sachet vanilla sugar, grated orange peel (optional).,, For the filling: , 2 liqueurs Dr. Oetker gelatin, 450 g cream 12% fat, 450 g yogurt, 300 ml liquid cream, 100 g sugar, 1 sachet vanilla sugar, 1 can pineapple compote (450 g).,, For decoration :, 50 g dark chocolate, pineapple pieces.

Difficulty: low | Time: 1h 40 min


How do we make the best cream for this German cake?

The cream for the egg egg cake is a boiled one, a pudding, but with a unique addition: sour cream. It's about the cream you eat with polenta or cabbage, but look for the fattest one. I used 30% fat, but it's ok with 25%. Do not use weak cream because it will soften the cream excessively and you will not want it. So far I have not put such a cream in vanilla pudding, but I liked the result. The cream remained firm and got a perfect texture. After the seasoning, you can also use whipped cream, but be sure to cool the cream completely before adding it. The whipped cream is softened and cut in combination with a warm cream, even if only warm.

I preferred to make the jelly for the eye egg cake from the apricot juice from the compote. I added a little sugar in it and of course starch to thicken it. If the jelly is too thick, you can thin it with a little water or compote juice. Once you have prepared everything, all you have to do is assemble it. Put the top, the cream, the apricots in place, then the jelly. Don't forget to put jelly over apricots and you will understand where the name of this cake comes from. Apricots look like egg yolk, and cream and jelly look like egg whites. Let it sit overnight in the refrigerator and slice it so that each piece has an apricot in the middle. I assure you it's as good as Fanta cake, so I'm getting to work!


Delicious cake with oranges

Preheat the oven to 180 degrees C. Line a tray of about 25 cm with butter and flour.

Peel an orange, grate it and cut it into cubes. Remove the seeds.

In a bowl, mix the flour with the baking powder, salt and cinnamon.

In a blender add the eggs, the orange pieces, the oil, the milk and the sugar and mix everything until you get a frothy composition. Add the mixture obtained in a large bowl and gradually incorporate, using a spoon, the flour mixture.

Bake the cake for 40 minutes. To check if it is baked, insert a toothpick into the cake. If the toothpick comes out clean, it means that the cake is baked. On the other hand, if you notice traces of crust on the toothpick, it means that it still needs to be baked. Leave it in the oven for another 5 minutes then repeat the toothpick test.

Allow the cake to cool before serving. You can decorate it with orange slices for a more pleasant look.


Recipe for the Carpathian cake

Do you remember the childhood cakes, which were prepared using baked sheets on the bottom of the tray? Well, the dessert we're going to talk about today is being prepared in the same way.

So, here are the ingredients you need:

1. For sheets:

- a cup and a half of milk

- 2 tablespoons of lemon juice

- 1 kg of flour and another cup, if the dough does not come out compact enough.

2. For the first type of cream, burnt sugar:

- half a packet of margarine or butter

- cloves, cinnamon or any other spices you prefer.

3. For the second type of cream, cocoa:

- a packet of margarine or butter

4. For the glaze:

- 100 gr of margarine or butter

- a handful of ground nuts for decoration.

The preparation method is as follows:

First, quench the ammonia in the lemon juice. Then, in a bowl, beat eggs with sugar, until you get a thicker composition. Slowly add all the oil, then proceed in the same way with the milk. Mix so that the mixture is homogenous, then gradually add the flour to obtain a dough. The latter must be divided into 9-11 pieces, depending on your preferences, which you must spread out in the form of sheets with the help of a twister. Then bake each sheet on the bottom of a tray, which has been previously greased with a little oil.

While the sheets are baking, prepare the creams. First, you have to prepare the cocoa one, and for this, you have to put on the fire water, sugar, cocoa powder and, when the sugar has completely melted, add the butter or margarine. When you have obtained a homogeneous mixture, you can add the essence of rum and ground walnuts.

For the burnt sugar, put half the amount of sugar in a pot and caramelize it. When ready, quench the composition with water. When it has completely melted, add half a liter of milk, leaving it on low heat. In the milk left aside, put the flour and mix until smooth. Then, pour this composition over the mixture that is on the fire, continuing to mix, to avoid the formation of lumps. At the end, add the butter or margarine, as well as the spices.

The icing, which you will prepare only after you have assembled the cake, is also extremely easy to prepare: put all the ingredients in a pot, over low heat, taking care to mix constantly. When they boil, the icing is ready!

To assemble the Carpathian cake, you must place a sheet greased with cocoa cream, previously cooled, over one greased with burnt sugar cream, this being hot. Continue this way until you finish the sheets. After that, leave the dessert in the fridge until the next day. When the time has passed and take it out of the cold, cut it into squares, and these, in turn, into triangles. At the end, the Carpathian cake is decorated by pouring over the obtained pieces the hot icing decorated with ground walnuts.

Now that you know the recipe for the delicious Carpathian cakes, discover here another dessert that will delight your taste buds, especially since one of the ingredients is chocolate: lava cake!


To start we prepare the eclair sheet:

Preheat the oven to 200 degrees Celsius.

In a saucepan put water with oil and salt over low heat. When the water boils, add all the flour at once and mix quickly (do not take the pan off the heat). Leave it for a minute or two then take the pan off the heat and let the composite cool down a bit, so that we can put a finger in it without burning ourselves. Add eggs one at a time, mixing well after each until incorporated.

We spread the composition in the tray in which we put a baking paper. You can easily spread it with your fingers or with a spoon passed through oil.

Bake the sheet without opening the oven door for about 30 & # 8211 35 minutes. The sheet will brown nicely.

Take the tray out and let it cool.

Prepare the vanilla cream until the sheet is cooked.

Put hydrated gelatin in 50 ml of cold water

Mix the yolks with the starch (I used starch but you can also use flour), sugar and gradually add the warm milk. Put the pot on low heat and mix gently until it thickens like a pudding. Turn off the heat and add hydrated gelatin, stir until completely dissolved.

Let the cream cool.

Mix the whipped cream until it turns into whipped cream. Be careful not to cut :)

Add the whipped cream to the well-cooled cream and mix lightly over the head so that the composition retains its volume. Add the vanilla extract and mix.

We frame the sheet with a metallic shape or you can leave it like this (if you don't have a metallic shape, leave the cream cold until it hardens a little so that it doesn't run). Pour the cream over the sheet.

After the cake has been cold for 1 hour, prepare the ganache: in a bowl, put the whipped cream and add the broken chocolate pieces. Heat to low heat and stir until the chocolate dissolves.

Pour the chocolate icing over the cake and let the cake cool again to harden. We keep a little glaze to put on top.

Mix the cream for the whipped cream together with the powdered sugar and put it on top of the cake with the help of a pos. We also put the remaining icing.

Do you still have patience? Isn't that right? :)

Cut the cake into slices with a knife passed through water and serve.

The ecler cake on the tray is very good, I invite you to make it too and you will be convinced how delicious it is!

Laura, thank you for the recipe!

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Recipe for the Carpathian cake

Do you remember the childhood cakes, which were prepared using baked sheets on the bottom of the tray? Well, the dessert we're going to talk about today is being prepared in the same way.

So, here are the ingredients you need:

1. For sheets:

- a cup and a half of milk

- 2 tablespoons of lemon juice

- 1 kg of flour and another cup, if the dough does not come out compact enough.

2. For the first type of cream, burnt sugar:

- half a packet of margarine or butter

- cloves, cinnamon or any other spices you prefer.

3. For the second type of cream, cocoa:

- a packet of margarine or butter

4. For the glaze:

- 100 gr of margarine or butter

- a handful of ground nuts for decoration.

The preparation method is as follows:

First, quench the ammonia in the lemon juice. Then, in a bowl, beat eggs with sugar, until you get a thicker composition. Slowly add all the oil, then proceed in the same way with the milk. Mix so that the mixture is homogenous, then gradually add the flour to obtain a dough. The latter must be divided into 9-11 pieces, depending on your preferences, which you must spread out in the form of sheets with the help of a twister. Then bake each sheet on the bottom of a tray, which has been previously greased with a little oil.

While the sheets are baking, prepare the creams. First, you have to prepare the cocoa one, and for this, you have to put on the fire water, sugar, cocoa powder and, when the sugar has completely melted, add the butter or margarine. When you have obtained a homogeneous mixture, you can add the essence of rum and ground walnuts.

For the burnt sugar, put half the amount of sugar in a pot and caramelize it. When ready, quench the composition with water. When it has melted completely, add half a liter of milk, leaving it on low heat. In the milk left aside, put the flour and mix until smooth. Then, pour this composition over the mixture that is on the fire, continuing to mix, to avoid the formation of lumps. At the end, add the butter or margarine, as well as the spices.

The icing, which you will prepare only after you have assembled the cake, is also extremely easy to prepare: put all the ingredients in a pot, over low heat, taking care to mix constantly. When they boil, the icing is ready!

To assemble the Carpathian cake, you must place a sheet greased with cocoa cream, previously cooled, over one greased with burnt sugar cream, this being hot. Continue this way until you finish the sheets. After that, leave the dessert in the fridge until the next day. When the time has passed and take it out of the cold, cut it into squares, and these, in turn, into triangles. At the end, the Carpathian cake is decorated by pouring over the obtained pieces the hot icing decorated with ground walnuts.

Now that you know the recipe for the delicious Carpathian cakes, discover here another dessert that will delight your taste buds, especially since one of the ingredients is chocolate: lava cake!


Coffee and chocolate nut cake by Simona Callas

After so many and so many confectionery cakes, today I present you an absolutely delicious homemade cake. And how could it not be, given that it contains three of the most beloved ingredients of mankind? Walnuts, coffee and chocolate form an exceptional trio, a fantastic taste, and raise any dessert to the rank of a royal treat.

So: we have an egg white top with a nut, a cream of nuts and refined and delicate coffee and a chocolate icing that perfectly crowns our cake. It is easy and quick to prepare, I did it one evening and the next day it was ready to be portioned and served. Without special decoration, without special utensils, this cake is available to anyone. And it tastes insane.

From the quantities presented below comes a cake or a cake of 1.3 kg. I used a rectangular frame with sides of 25 & # 21516 cm and I got 16 servings of about 80 g each.

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Preparation Cake with coffee and chocolate nuts by Simona Callas

Preheat the oven to 160 degrees Celsius and prepare a 25 / 16cm tray that is lined at the base with baking paper. It does not grease!

The flour and ground walnuts are mixed in a bowl with a pear-shaped wire. If you have a sieve with larger meshes, you can sift them together, but it is not mandatory. www.simonacallas.com

Beat the egg whites with a pinch of salt. Add the sugar in the rain and continue beating at high speed until all the sugar has melted. Then incorporate the dry mixture with a spatula, taking care not to lose all the air in the meringue.

Transfer the composition to the pan, level lightly and place in the oven for 20-25 minutes, until it begins to brown slightly on top. Do not overcook, because it will dry very hard and we do not need it, because the cake does not syrup.

When ready, remove the tray from the oven and allow to cool while we take care of the cream. I have a stainless steel frame, I baked the top in it and left it like that, I put the layers of cream and icing on it and I took the cake out of the frame at the end. www.simonacallas.com Who does not have such a frame, and no tray with removable walls, can bake the countertop in an ordinary tray, and after it cools remove it from the tray. The cream can be applied over the countertop placed on a board, and the glaze will be left to bind a little before spreading it over the cream, so that it does not run. You can make the cake this way without any problems.

Preparation of walnut cream with coffee

This cream is prepared like coffee cream from Opera cake . It is the most delicious and finest cream with butter, I highly recommend it. Contains egg yolk and milk, ingredients that bring extra richness and finesse.

Rub the yolks froth with the sugar. The milk together with the walnuts are heated, then poured into a thin thread over the yolks, stirring constantly. www.simonacallas.com The mixture is put on the fire, on a low flame, stirring constantly, until it thickens. Then remove from the heat, add the ness and rum, transfer to the mixer bowl and allow to cool. Don't forget to take the butter out of the fridge!

Ness is not mandatory, in this case its role is to enhance the aroma of walnuts. You will not feel the taste of coffee in the cake, it will be very discreet. So is rum. I think this is what makes the cake taste exceptionally good. Take a look at the video below for how fine this cream is.

After the cream cools, we start mixing, gradually adding a piece of butter. www.simonacallas.com If the cream and butter have the same temperature, it will not cut.


Delicious recipe for Carpathian cake

Do you want to prepare a dessert, but you are uninspired? We will tell you how you can prepare one of the most delicious cream cakes, for which you will receive the praise of the whole family, but also those of the friends who will taste it. It is about the Carpathian cake, whose recipe is based on the use of traditional baked sheets on the bottom of the tray. You may be wondering where the name she was baptized came from. Once you read the recipe, you will realize: at the end, the cake is cut into rectangular pieces and glazed, reminiscent of the shape of a snowy mountain.

Here's how to make a delicious Carpathian cake!


Fine cake with ness

It is super good, I have been cooking this recipe for years, we are not tired of it.

It's delicious, I've been making this recipe for a few years. It melts in your mouth.

I made this cake for my children and instead of ness I used Nessquik or chicory. It is very good. The text says something about a picture, where is it? The sheets are baked at 150-180 gr. and it's easier if you use baking paper instead of greasing and lining the tray.

For someone who can't stand the worktops, this is an excellent cake with a worktop because you can't feel it. It melts in your mouth.


Video: Jensation - Delicious NCS Release