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Recipe for preparing papanas with chocolate icing

Recipe for preparing papanas with chocolate icing

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Papanas preparation recipe

Mix the cheese with the sugar and baking soda, add the egg and rum essence.

Gradually add the flour and mix well.

We shape the papanas and make a few more balls that we put on top of the papanas.

Put the papanas through the flour and then fry them in hot oil, then take them out and put them on a napkin.

I powdered them with powdered sugar.

Melt the chocolate together with the butter, on a steam bath, until the icing is formed and cover the papanasis with this icing.

Glazes and cake decor with oranges and walnuts

Checks must be completely cooled before being glazed. I melted 200 g of dark chocolate on the steam and left it to cool a bit. If I use it too hot it will not cover the cake well. With the help of a spoon I poured the icing over the cooled cakes, placed on the grills (with trays underneath that allow the recovery of the drained icing). I helped the glaze by smoothing it with a spatula and guiding it to cover all the edges well. You can let it flow all the way down, completely covering the cake. The glaze also has an insulating role, preventing the drying of this cake with oranges.

How to prepare the Polish Easter recipe

Recipe source here.

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How to get the best homemade chocolate.

Very important for homemade chocolate is the syrup and especially how much we boil it. Depending on this we get a different consistency of chocolate. The more we boil the syrup, the sandier and harder the chocolate will be and the less we boil it, the creamier and softer it will be. I like it somewhere in the middle, neither too hard nor too soft, but enough to keep its shape and not eat it with a teaspoon. To make sure I boiled enough syrup, I used a kitchen thermometer. With its help I boiled the syrup up to 115 degrees Celsius, the ideal temperature for chocolate that I like. If you do not have a thermometer, boil the syrup for 5 minutes on high heat from the moment the sugar has completely dissolved.

You can then put the homemade chocolate in a tray to harden. I used a small tray to get thicker pieces, but you can transfer it to any tray you have. Because I didn't want to make it simple, I put a mixture of peanuts, almonds, raisins and pistachios in it. You can put nothing. Don't forget to move quickly because the mixture hardens quite easily, especially if it starts to cool. When the chocolate has hardened, you can cut it and serve. It has an intense taste of cocoa and powdered milk, it is not very sweet and last but not least, it has the taste of childhood. If you do not want it to be so dark in color, you can reduce the amount of cocoa to 75g or even 50g. Try my recipe for potato cake, another childhood dessert in which you can use cocoa.


Dense, with an intense aroma of cocoa and caramel, cocoa glaze is my favorite. It is wonderful for cakes and cookies but also for cakes. We used this wonderful cocoa icing and as a pancake filling :).
I like this cocoa icing more than chocolate icing. The taste is more intense, in addition, it does not dry and does not harden completely, it remains moist and sticky.

Cocoa glaze is also very easy to prepare, with only a few ingredients that we always have in the kitchen.
After preparing the cocoa icing, you must let it cool more or less, depending on how thick you want it to be. During boiling, the cocoa icing thickens but, immediately after preparation, is still quite fluid. Under no circumstances put it in the fridge because it hardens too much and you can't pour it anymore. In this case you can eat it with a spoon :)

Ingredients needed to prepare the cocoa icing recipe:

- 70gr sugar cough
- 4 tablespoons of water
- 50gr butter
- 2 tablespoons of cocoa
- 1 sachet of vanilla sugar

How to prepare cocoa glaze recipe:

I put the sugar in a kettle together with 4 tablespoons of water. I put the kettle on the stove and let it simmer for about 1 minute from the moment it boils or until the sugar is completely dissolved.

I took the kettle off the heat and added the butter and cocoa.

Immediately after cooking, the cocoa glaze has thickened but is still quite fluid.
Depending on the use you want to give it, let it cool more or less.

Blackberries with icing, what chocolate do we use for the perfect icing.

It solidifies just enough not to get our hands dirty, and the texture is perfect. Not to mention the taste. For this icing I used milk chocolate in a much larger proportion. I used dark chocolate just to accentuate the taste of chocolate. I received feedback from you and in many comments you write to me that you do not like dark chocolate. I have the impression you are afraid of the bitter taste of this chocolate. However, I recommend trying it in certain desserts, such as in lava cake, you will be surprised.

The secret of this recipe is to bake the cake over a relatively low heat, 150 degrees so as not to crack too much and to bake nicely. Before putting the icing, let the cake cool completely. If you put it over the hot cake, the icing will melt and flow. Of course you can give up the chocolate icing and you can use jam or jam and then you can sprinkle ground walnuts or coconut on top. I am convinced that these glazed blacks will become your favorites, they have been mine for some time.

Mirror icing cake, how do we prepare the best mirror icing?

Mirror icing is perhaps the hardest part of this cake. That's because you have to take into account some tips. First of all, the water and sugar must boil enough to exceed 100 degrees. Then the gelatin is added when the temperature has dropped, somewhere at 60 degrees and is placed over the cake when it is just a little warm, at about 35 degrees. For a glaze as fine and long as possible, it must be passed through a sieve, even twice, if necessary. If you use gelatin granules, I would recommend putting 15g hydrated in 50 ml of cold water.

Before icing the cake it must be very, very cold, even frozen. You can glaze it and not freeze it, but it must be very well cooled. Otherwise the gelatin will not harden enough and will flow from the cake. After you have glazed it, put it in the fridge and let it thaw easily. It can take about 4 hours. You can then decorate and serve it. I preferred not to decorate it with anything because the mirror glaze was much too beautiful. You can decorate it with fresh fruit, chocolate or whatever you want. It is spectacular, tasty and fragrant. You can also try my recipe amandina cake. Another dessert full of chocolate and just as tasty!

Simple blackberry with chocolate icing

Simple blackberry with chocolate icing a light, simple cake that you can make without problems when needed with the ingredients you have in the kitchen. A recipe without many steps and without even having to use an electric mixer.

The secret of this recipe is to bake the cake over a relatively low heat, 150 degrees so as not to crack too much. At low temperature, bake nicely. Before putting the icing, let the cake cool completely. If you put it over the hot cake, the icing will melt and flow. You can give up the chocolate icing and you can use jam or jam and then you can sprinkle ground walnuts or coconut on top.

Useful tips for a perfect black woman:
  • Be careful with the amount of sugar used, especially if you use milk chocolate for icing. This way, you will not get a cake that is too sweet. See here a list of natural substitutes for sugar.
  • Always choose quality chocolate for the icing. Household chocolate or dark chocolate tablets, with a high amount of cocoa, over 70%.
  • Cover the baking tray as well as possible so as not to risk the cake sticking to the tray, no matter how much it grows in the oven.
  • You can add chopped walnuts to the composition for blackberries, but also pecans, hazelnuts or almond flakes or even coffee, for a blackberry with an intense aroma.
  • Bake blackberries in light-colored trays. The dark trays heat up faster and harder and you risk baking the cake too much or burning it.
  • Always respect the weight and the cooking time to get a perfect blackberry. You can check if it was baked using the toothpick test or by following the edges of the blackberry. If it peels off the baking paper, it means it is ready.
  • Consume blackberries only after it has reached room temperature, not immediately after removing the tray from the oven. Only after they have cooled, the blackberries are easier to cut and get the texture.

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Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.

Method of preparation

The sweet cheese is mixed, incorporating the egg, sugar and essence. Then add the semolina and flour and mix well with your hands. If you do not want to use the mixer, do so with a fork.

Add the flour until you get a sticky composition, but do not leave a large amount on hand. Then, make balls the size of an apple, take them one by one, place it on a board and with the palm of your hand, lightly press it to press it. Then, give it a beautiful shape, take a glass stopper and make a hole right in the center. Then fry them in oil. In the meantime, make smaller balls, the size of a ping-pong ball, or a Raffaello candy and fry them as well.

While they are hot, place the papanas next to each other on a plate and pour over each one, using a spoon, sweet cream / liquid cream, followed by jam / icing or anything else you prefer.

Video: Einfache Schokoladenglasur für Kuchen u0026 Co. selber machen How To (June 2022).