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Cream cake

Cream cake

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Separate eggs.

Beat the egg whites with a pinch of salt.

Add caster sugar and vanilla sugar and mix until a hard and shiny mixture is obtained.

Add the yolks and mix well.

Add the flour and mix with a spatula from top to bottom.

The composition is poured into a tray (30x24 cm) well greased with butter.

Level it and put it in the preheated oven for 30 minutes.

Test with a toothpick and when it is ready, take it out of the oven, take it out of the mold and put it to cool.

The syrup is boiled and after it boils, it is removed from the heat and the vanilla sugar and rum essence are added. Leave to cool.

The chocolate cream is made as written on the envelope, reducing the amount of milk.

Whipped cream.

Cut the top into 2 and syrup.

For assembly, put the chocolate cream on the first top and put the second top.

Garnish with whipped cream and chocolate flakes or as you wish.

Good appetite!

Cake & # 8222Choux a la creme & # 8221 with vanilla cream

Video recipe CAKES & # 8222CHOUX A LA CREME & # 8221 WITH VANIL CREAMIt's below:

In a saucepan put 75 ml of water, 75 ml of milk, salt and 60 g of butter. Simmer until the butter melts.

Then add 120 g of flour and mix immediately and constantly with a silicone spatula until a kind of whitish crust forms on the bottom of the pan.

Take the pan off the heat and transfer the dough to a bowl. Mix the dough a little with the mixer to cool faster.
When the dough temperature is low, add 3 eggs at a time. Mix after each egg added.

You will get a homogeneous cream and not very hard.

Put the dough obtained in a bag with a wider tip. Put baking paper in the oven tray and form lumps of dough, leaving enough space between them.

With your finger soaked in cold water, level the tips where needed.

Put the tray in the oven at 200 degrees for 15-18 minutes (it should swell). Then turn the oven to 180 degrees for another 10 minutes (without opening the oven door).
When they are ready, take the tray out of the oven and let it cool down (as long as you can touch it).

Then cut the lid of each donut using a serrated knife.

For the cream, chew in a bowl 200 g sugar with 60 g starch, using a whisk. Add 2 egg yolks and 500 ml of milk. Stir again until smooth.

Pour the composition into a saucepan and cook over low heat, stirring constantly with a silicone spatula.

When the cream has set, turn off the heat and add the vanilla essence.

Stir until incorporated.
Transfer the cream to a bowl, cover with foil and leave to cool in the fridge.

After it has cooled, mix it again with the mixer.

In a cold bowl (kept in the fridge / freezer) put 200 ml of liquid cream for the cream from the fridge. Mix for 3-4 minutes on high speed until firm and firm.

Put the cream obtained over the vanilla cream and mix with a spatula.

You need to get a homogeneous and velvety cream.

Put the cream in the poop with a star tip and fill the bottom of the donuts (in circular motions).

Put a raspberry in the middle (it will be a pleasant and refreshing surprise).

Put the lid on each cake. For decoration, optionally sprinkle with powdered sugar.

Video recipe CAKES & # 8222CHOUX A LA CREME & # 8221 WITH VANIL CREAMIt's below:

Fresh cake with cheese and strawberries

Finally we can fully enjoy the wonderful taste of strawberries. I love them, I like to prepare delicious desserts from them but also to eat them as such.
My proposal for you is this tender cake with cheese and strawberries, it is delicious, easy to prepare and disappears from the plate as you clap your hands.
The combination of tender dough, cream cheese and pieces of fresh and fragrant strawberries make this cake a successful dessert.
Because the challenge received from Delaco was to prepare a recipe in which to use fluffy cream cheese, I thought it would work perfectly to adapt the recipe seen in Ina and add a layer of cream cheese.
I say a good idea, the combination of tender dough, cream cheese and pieces of fresh and fragrant strawberries make this cake a successful dessert.
If you like strawberry shortcakes, then you can find us a whole collection of recipes, I leave below two of my favorite recipes !!

  • Simple strawberry cake
  • Strawberry roll

Fresh cake with cheese and strawberries - Ingredients

  • for a 25/25 cm tray
    • Fraged dough
      • 420 g flour
      • 150 g sugar cough
      • 2 eggs
      • 225 g butter 82% fat
      • 5 g baking powder
      • 1 teaspoon grated lemon peel
      • a pinch of salt
      • 280 g Delaco fluffy cream cheese
      • 75 g old powder
      • 1 or
      • a sachet of bourbon vanilla sugar
      • 20 g starch
      • a pinch of salt
      • 350 g fresh strawberries
      • 50 g powdered sugar
      • 15 g starch

      How to prepare the cake with tender dough and strawberries

      Fraged dough

      Put flour in a bowl, add salt, baking powder, sugar and grated lemon peel. Mix lightly then add the diced cold butter and incorporate with your fingers or the dough kneading tool (the one in the picture). When the dough has a sandy appearance, add cold, beaten eggs and incorporate until the dough begins to bind but still has a crumbly appearance.

      One third of the dough is set aside and the rest is spread in a tray lined with baking paper. The tray and the rest of the dough are kept cold until the cream cheese is prepared.

      Cheese cream

      Put the cream cheese with cream in a bowl, add the egg, sugar, starch, vanilla sugar, salt and mix until incorporated.

      The obtained cream is spread in the tray over the layer of tender dough then add the diced strawberries mixed with powdered sugar and starch.

      The rest of the dough is broken into small pieces and placed over the strawberry layer.
      Leave the tray in the fridge for 10 minutes then put it in the preheated oven at 190 degrees C for 40 minutes or until the cake is browned.

      The tender cake with cheese and strawberries is removed from the oven and allowed to cool before being portioned.

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      Vanilla and cherry cream cake

      Vanilla and cherry cream cake it fondly reminds me of the cold winter days of childhood when my mother always prepared a special dessert for us. I enjoyed it with my nose glued to the window, eager to go out to the sleigh. The winter was so white and beautiful then, and the slide was full of happy children.

      Even though now the slide has turned into a huge parking lot and the snow is late to appear, I return to those quiet years whenever I make this cake with vanilla cream. It's so simple and fast, it's definitely worth a try.

      For my cake with vanilla cream and cherries I always used the best quality ingredients. The first press Unisol oil, 100% obtained from the first pressing of sunflower seeds, is perfect for this cake recipe, I use it for both sweets and savory dishes.

      Vanilla and cherry cream cake - Ingredients shape 24 cm in diameter

      Ingredients Vanilla cream

      • 500 ml of milk
      • 50 g flour
      • 4 medium yolks
      • 75 g sugar fine cough
      • 1 vanilla pod
      • 19-20 cherries in syrup

      Ingredients dough & # 8211 Cake with vanilla cream and cherries

      Cake with mascarpone cream, strawberries and rhubarb it is delicious, refreshing, simple and easy to prepare. It has a top with moist yogurt, light, airy, simple, but very tasty and a sweet-sour cream with a fine and velvety texture.

      Making this cake does not require complicated techniques.

      You don't have to separate the eggs for the countertop, so in 5 minutes you can put it in the oven.

      You've probably come across cake or yogurt cake recipes before.

      Yogurt top cakes are lighter, with fewer calories and fat, compared to those with butter, sour cream, and reduce the amount of oil a simple top would need.

      Yogurt brings moisture to the cake tops. It is preferable to use a thick yogurt, like the Greek one. If you have plain, more liquid yogurt, use a larger amount (double) and you will let it drain in a sieve lined with gauze at least 6 hours before.

      because cake with mascarpone cream, strawberries and rhubarb to make it perfect you need a good tray. I do not recommend ceramic or glass dishes that can influence the texture and humidity.

      Topping this cake with mascarpone cream, strawberries and rhubarb is very easy. You have to boil the fruits, mash them and mix them with pre-hydrated gelatin powder, but you can also put gelatin sheets, respecting the weight indicated by me.

      I have met many people who are afraid to prepare desserts with gelatin. I assure you it is simpler than it seems. Pour a little cold water over it, mix it and let it turn into a solid mass, which you dissolve either directly in a hot cream, taken from the fire, or dissolve it in a bain-marie and put it over the cream. In the second version, I recommend you to put next to the gelatin in the bain-marie bowl a few tablespoons of cream that will help you quickly incorporate it into the cream.

      If you use transparent gelatin sheets, hydrate them in cold water for 5 minutes, then put them over the hot cream and mix. It's that simple!

      If you like the combination of strawberries and rhubarb, I leave it as inspiration for other desserts I used. Click on the title of the desired recipe and you will be redirected to it:

      But you can find many recipes on the blog with each of them.

      That being said I leave you with the list of ingredients and how to prepare it cake with mascarpone cream, strawberries and rhubarb.


      (tray 25 * 35 cm & # 8211 25 cubes 5 * 7 cm)

      For the countertop:

      1 sachet of vanilla bourbon sugar

      For the cream:

      400 ml whipped cream

      For decoration:

      100 g milk chocolate flakes (grated chocolate)

      For starters I leave the preparation in video format. You can watch it directly on the youtube channel.

      Luckily I have a rhubarb bush in the yard, so I cut a few stems to turn them with some strawberries into a refreshing and delicious cream.

      For starters I prepared the countertop. I broke the eggs in a bowl, added a pinch of salt and mixed a little. I added bourbon vanilla sugar, then caster sugar in a few tranches. I mixed until the eggs doubled in volume and became a lighter cream.

      I added the yogurt, then gradually the oil.

      The last ingredients incorporated were flour and baking powder.

      I mixed until the composition was homogenous.

      I poured the dough into the tray lined with baking paper.

      I baked the cake top for 25 minutes or until it passed the toothpick test in the preheated oven at 180 ° C. I took it out of the pan and let it cool on a grill.

      While the cake was baking, I cut the fruits into slices, put them in a saucepan with sugar and 1 tablespoon of water. I put gelatin in a bowl and hydrated it with 30 ml of water. I let them boil until the water left by them dropped a lot and thickened. I took it off the heat, mashed the fruit, then added the gelatin and mixed it so that it dissolved. I let it cool to room temperature.

      In a large bowl, I mixed the mascarpone cream with the powdered sugar and whipped cream until I obtained a homogeneous, hard cream. In order not to risk cutting the mascarpone cream, I put a few tablespoons of it over the mashed and cooled fruits, I mixed, then I put them all in the bowl with the mascarpone cream and I continued to mix until the composition was homogenous.

      I spread the cream over the top of the cake, leveled it, then sprinkled chocolate flakes.

      I left the cake in the fridge for 4 hours, then I cut it into cubes.

      I can't describe how much I like this cake. The top is slightly damp, and the sweet-sour cream perfectly balances the sweet taste of the top.

      I hope you try it because it is easy and very good!

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      I also invite you to the group I cook with friends - Tasty recipes.

      Appetizing dishes

      To make the cake you will need:
      Top: 3 lg flour, 2 lg starch, 2 lg cocoa, 1 lg baking powder, 6 eggs, 6 lg sugar, a pinch of salt.
      Cream: 500 ml whipped cream (I only had 400 but you better use 500 ml), 300 g dark chocolate (with high cocoa content, Primola has 55%, I had about 200 g and sweet chocolate, normal, not bitter ), esenta de rom.
      Syrup: 350 ml water, rum essence and 4 lg of sugar.
      If you're in a hurry like me, I suggest you start with cream. But that's how I did the cake recipe, I'll write it like her "mother" did.
      For the top: separate the eggs, beat the egg whites and while you beat the egg whites, add the 6 tablespoons of sugar one by one. After you have incorporated all the sugar in the beaten egg whites, add the yolks that you mixed with a pinch of salt. I used the mixer to mix the yolks in the composition, that's why I think that my countertop came out more airy than Flory's. I advise you to use a plastic pallet or a wooden spoon. Use the mixer only until the egg whites are beaten and the sugar has melted in them. Then put the sifted cocoa, again mix gently with slow movements from bottom to top.
      Next is the flour you mixed with the baking powder and starch. Mix with the same movements, from bottom to top.
      Place the countertop composition in a tray covered with baking paper and place in the preheated oven until it passes the toothpick test. Approx. 15-20 minutes at 170 degrees, depending on each oven.
      After baking, let the countertop cool:

      We take it off the fire and all this time the countertop should have cooled. Cut it in half lengthwise (an operation I don't agree with at all), and syrup the top of the base of the cake.
      Cover with the cream that was divided in two, put the second top, syrup it and with the other part of the cream cover the cake with motions (cream). That's what Flory did.
      I didn't have enough cream because, as I wrote above, I didn't have enough whipped cream and chocolate, so I spread the second part on the entire surface of the cake and drew lines with a special spatula for something like this:

      I sprinkled with dark chocolate balls (at this stage I didn't take pictures) and the cake was ready. Leave it for a few hours or leave it in the fridge overnight, after which it can be served:

      Method of preparation

      First, separate the egg whites from the yolks.

      Mix the egg whites with the salt and gradually add the sugar, mixing until completely diluted.

      Rub the yolks with the oil like mayonnaise then add water and mix.

      Add them over the egg whites with the sifted flour (don't skip the stage with the sifting!) Then mix well, mixing gently, from the bottom up (not circular) with a wooden spoon.

      Pour the mixture into a tray lined with baking paper (20 / 27cm tray), level it carefully, then put the tray in the preheated oven and bake on low heat until it gets a nice color and passes the toothpick test.

      Leave to cool and prepare the cream.

      In a double-bottomed bowl put the flour and sugar then add little by little (humming in your mind..I'm a little, a love .. :)): p) cold milk, stirring with a whisk so as not to make lumps.

      Put on low heat and boil, stirring constantly with a wooden spoon so that it doesn't stick, until it thickens and acquires the consistency of a pudding. Put the bowl in another with cold water and mix the cream to cool from time to time. Add lemon juice and peel.

      When it's cold, but not completely! but only room temperature, add over butter & 2.3 tranches and mix. It's delicious cream!

      Peel the baking paper off the cold counter and cut it in 3, horizontally.

      Place the first sheet, spread half of the cream evenly, place the second sheet, level the rest of the cream, then place the last sheet on the counter.

      ps.rays well with the spoon on the pan the remaining cream :)) that it is much too good.

      In a bowl put whipped cream, sour cream, sugar and lemon juice and mix, initially at the lowest speed then at a higher level, until you get the desired consistency.

      Spread the whipped cream over the cake and draw waves with a fork.

      How is it prepared cream cake:

      1. Separate the egg whites from the yolks and beat together with the sugar, until a consistent foam is formed.

      2. Separately, beat the yolks.

      3. Add the yolks over the foam, together with the flour, lemon peel and baking powder dissolved in the lemon juice.

      4. The obtained composition is placed in a tray greased with oil and lined with baking paper.

      5. Bake the composition for 25 minutes.

      6. The obtained top is cut in two, horizontally.

      While the countertop is baking, you can prepare the cream, the most delicious part of whipped cream cakes.

      1. Bring the milk to a boil, along with the sugar or stevia (or honey) and vanilla essence.

      2. When the milk starts to boil, add the pudding powder.

      3. Remove from the heat and add the butter, then leave to cool.

      After both the cream and the countertop have cooled, spread a thick layer of cream on one half of the countertop, over which you will place the other half.

      At the end, decorate the top with a layer of whipped cream, over which you can add, depending on your child's preferences, either orange cubes or kiwi slices. Leave whipped cream cake refrigerate for half an hour to enhance its freshness.

      Ice cream cake

      How about an ice cream cake? A cake with only 3 ingredients? What can children and beginners and fathers do? Yes! This is ICE CREAM CAKE - an absolutely magical cake & # 8211!

      Have you ever thought that melted ice cream + flour + baking powder = an amazing dessert, super fast and not born to me? Why not? A quality ice cream like Gelatelli has as ingredients milk, eggs, sweet cream. That is, dairy and eggs. Plus the flavors of your choice! All we have to do is add flour + baking powder.

      In the case of ICE CREAM CAKE, the possibilities are innumerable, depending on the ice cream you choose to use! You can use strawberry ice cream and sprinkle with strawberry cubes or decorate with whipped cream at the end. You can use chocolate ice cream and add hazelnuts to the composition, for example!

      All the ingredients needed for the Ice Cream Cake recipe are waiting for you LIDL stores! Similar recipes for quick desserts await you in LIDL kitchen! Click on each title to access the recipe!

      • Baked oats - Terci copt
      • Black Forest ice cream cake
      • Chia pudding with raspberries, blueberries and almond milk
      • Figaro cake
      • Cake with coffee cream and chocolate

      Ingredients for 10 servings Ice Cream Cake & # 8211 Ice Cream Cake

      • 300g vanilla Gelatelli ice cream
      • 180g Belbake flour
      • a sachet of Belbake baking powder
      • optional - blueberries, hazelnuts, walnuts, strawberries, etc

      Preheat the oven to 180 ° C. We line a 20x15cm tray with baking paper or non-stick spray.

      Weigh in a bowl 300g ice cream. Let the ice cream melt enough so we can mix it and make it creamy.

      Mix flour and baking powder. Pour over the ice cream. Mix as much as possible to incorporate them, using a spatula or a wooden spoon.

      Pour the composition into the pan, level with a spatula. Add fruit or nuts.

      Bake for 35-40 minutes or until the toothpick test passes! It's so fluffy and fragrant! Good appetite!

      Video: CREAM Crossroads 1968


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