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"Half baked half cream" cake



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Rub the margarine foam, then add the yolks one by one and rub well after each one.

Separately mix the cocoa with the sugar, add the water little by little and put it on the fire. Boil until a syrup as thick as honey is obtained. Leave to cool. After it has cooled, add the syrup in the margarine cream + the yolks. The obtained composition is divided into two: half of the composition is used to form the top. Mix this part with flour, add the beaten egg whites.

Bake over low heat so that it remains almost raw.

The other half of the composition is cooled for the cream. After the top is baked, let it cool. Meanwhile, caramelize the walnut with the sugar, pour on a wooden lid and crush with a rolling pin. We add this walnut in the cold cream.

Cut the top in half and put the cream in the middle. We stop 1/3 of the cream to coat the cake. Garnish with whipped cream.


  • countertop
  • 6 eggs
  • 7 tablespoons sugar
  • 7 tablespoons flour
  • 100 g dark chocolate
  • 50 g butter
  • 1 teaspoon baking powder
  • a pinch of salt
  • Cream
  • 450 g mascarpone
  • 200 g condensed milk
  • 250 ml whipped cream
  • 2 tablespoons powdered sugar
  • a vanilla and butter / or vanilla / rum essence
  • Syrup
  • 3 tablespoons sugar
  • 200 ml water
  • decoration
    (click for recipe)
  • or (click for recipe)

Top: separate the eggs, mix the egg whites, add a pinch of salt and sugar and continue mixing, add the yolks, melted chocolate with butter and finally sifted flour with baking powder.
Wallpaper with baking paper a round shape with removable walls of 26 cm. Pour the composition and bake for about 25-35 minutes on medium heat, then let the countertop cool.

Cream: mix the mascarpone for 2-3 minutes, add the condensed milk and sour cream mixed with the two tablespoons of powdered sugar. Season with an essence and keep cold.
We prepare the syrup as follows: caramelize the sugar, add water and boil until the caramel is melted. Leave to cool.
Cut the top in half, syrup the first part and add three quarters of the cream, cover with the second, syrup this one and cover the cake with the remaining cream and fondant marshmallow paste or sugar paste.
If you do not want to prepare mmf paste, divide the cream in half and decorate only with cream.

We cool for a few hours and we can serve. Fine, delicate and absolutely divine, good appetite!

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VANILLA CAKE WITH BUTTER CREAM

I haven't prepared a vanilla cake with butter cream in a long time, although it is one of my favorites. I recommend it to you for any special occasion or birthday anniversary because you will not fail, for sure. And as I always like to change something in the recipe, this time I chose to make a vanilla cake with a butter cream without eggs. A kind of buttercream without egg whites. It is a little sweeter, but also more resistant in the stability of a cake, which is quite satisfying for when you have to transport it over a longer distance.

In fact, the top is more consistent due to the butter used instead of oil. It is your decision whether to syrup it or not because it is a rather damp vanilla top. However, it is important to take it out of the fridge a few minutes before serving so that it reaches room temperature. I assure you that this way you will feel its delicate vanilla aroma much better and you will fully enjoy the fine butter cream.

Ingredient:

For the countertop:

  • 170 gr. butter (fat 82%)
  • 200 gr. granulated sugar
  • 3 eggs husband
  • 260 gr. flour
  • 1 pinch of salt
  • 5 gr. baking powder
  • 5 gr. vanilla essence
  • 180 ml. milk

For vanilla butter cream:

  • 180 gr. butter (fat 82%)
  • 250 gr. powdered sugar
  • 5 gr. vanilla essence
  • 3-4 tablespoons of milk
  • food coloring according to preferences

Preparation method:

1 To start, set the oven temperature to 170 ° C (190 ° C / gas) and line a 20 cm diameter tray. It can be made simple if it is greased with oil and sprinkled with flour, then it is easily rotated and shaken well to remove the excess flour, or it can be greased with butter and lined with baking paper. I made a single countertop that I cut into three, but if you want, you can opt for two countertops baked in separate trays.

2 Always keep in mind that it is good to use most ingredients at room temperature. So prepare a bowl and mix the soft butter for a few seconds. Start gradually adding the sugar and continue mixing until you get a fairly fine and light buttery foam. Add one egg until completely incorporated then add the vanilla essence.

3 In a separate bowl sift the flour together with a pinch of salt and a teaspoon of baking powder (1/2 of an envelope). I also forget about salt sometimes, but I assure you that it balances the taste and enhances the aroma of any type of countertop. Incorporate the flour in three tranches in the butter foam, alternating twice with half the amount of milk. So you start with flour and you end with flour.

4 Pour the mixture into the pan and bake the top for about 30-35 minutes. However, check it with a toothpick. If it comes out dry, it means it is ready. After removing it from the oven, wait 5-10 minutes, then take it out on a grill and place it upside down. It doesn't matter if it grew unevenly. Before mounting you can level a little so that you get some straight and uniform layers.

5 For egg-free butter cream, or buttercream as I like to call it, always use as much butter as possible left at room temperature. Mix it for a few seconds to get a soft foam, then add the vanilla essence and start gradually adding the powdered sugar. It is advisable to sift it beforehand to avoid the presence of unwanted lumps. From time to time add another tablespoon of milk and do not rush to add the next slice of sugar before you feel that the one previously added has melted. It takes a while, but I assure you that in the end you will get an extremely fine and fluffy cream.

6 For assembly, cut the top into three sheets as evenly as possible, syrup it lightly and divide the cream so that you can distribute it evenly over all the layers. If you have thought of a more colorful decor, don't forget to keep a part of the cream separately and add your favorite color. I think it's more effective, isn't it ?!


Stump cake with chocolate cream

Stump cake with chocolate cream and mascarpone, a simple and quick recipe, made from roll sheet and cream with chocolate, whipped cream and mascarpone.

It is a fine cake, which can be ready in just a few hours, with a simple or more complex decoration, as you like. For decoration I used an easy to prepare cream, with chocolate, whipped cream and mascarpone.

We will use mascarpone cream with whipped cream and chocolate, click on the picture above to find the complete recipe. Set aside 1/3 of the cream, which we will use for decoration. In the rest of the cream add 50 g of chocolate drops (or nuts, hazelnuts, ground almonds).

We mix and we are going to fill the roll. We also use 50 g of raisins and a spoonful of candied fruit.

We will use half of the cream for each roll sheet, we will put more in the middle, we will leave an edge of about 2 centimeters, which will be covered when we roll the sheet.

Sprinkle with raisins and candied fruit, then roll the sheet very carefully. Place the roll in the sheet in which we baked it and put it in the fridge, leave it for at least 3 hours. We will do the same with the other roll sheet.

Cut both ends of the roll obliquely, and cut the other roll into 2-3 pieces to form the trunk. See in the video recipe how I do everything.

Decorating the cake

We are going to decorate the cake. I preferred to use a kitchen knife, you can use a spatula or a spoon, as you prefer. We spread a uniform layer, carefully we will form a texture similar to that of the bark or, if not, we can give this shape using a fork.

We place various decorations on top, I decorated it with leaves and popcorn from sugar paste. Find here more recipes with sugar paste.

That's all, we have a good-looking and delicious cake ready in just a few hours, without much work. I invite you to try the stump cake recipe.

I leave below the video recipe, to see closely how I prepare the cake:


Oreo cake and chocolate

The Oreo and chocolate cake is a fine cake, with the right flavors, creamy and crunchy textures that complement each other perfectly!

How's the Oreo cream cookie? Well, you say he was there for a lifetime! :))

A cake without too much sugar (only on the counter and whipped cream) with lots of chocolate and mascarpone.

Ingredients Cake with Oreo and chocolate

For a countertop, 3 countertops with a diameter of 22 cm will be made

  • 2 eggs (6 eggs total)
  • 50 g sugar (150 g total sugar)
  • 50 g flour (150 g total flour)
  • 10 g cocoa (30 g total cocoa)
  • a knife tip salt

Milk chocolate cream

  • 200 g chocolate with 40-50% cocoa
  • 200 ml unsweetened cream (Pilos I used, with 30% fat)
  • a tablespoon of butter
  • 200 g mascarpone

White chocolate cream

  • 200 g white chocolate
  • 100 ml unsweetened whipped cream Pilos
  • a tablespoon of butter
  • 200 g mascarpone

To decorate the cake & # 8211 whipped cream

  • 400 ml unsweetened whipped cream & # 8211 I put LaDorna
  • 100 g mascarpone
  • a whipping cream envelope
  • 3 tablespoons sugar

In addition & # 8211 2 large packages Oreo Classic or Oreo with chocolate cream

Preparation Cake with Oreo and chocolate

Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled in volume and is very fluffy.

Add the flour mixed with cocoa and mix with a spoon from bottom to top, stirring at the same time, circularly the bowl. Prepare a round tray with a diameter of 22 cm, put baking paper (only on the bottom, not on the sides), pour the mixture and level.

Bake in the preheated oven, at 170 degrees, for 15 minutes or until the toothpick test is passed.

Let it cool, detach it from the walls of the tray and remove it slightly, then turn, in turn, to prepare the other 2 countertops.

Caramelize the sugar until it turns amber.

Quench with cold water and simmer for 3-4 minutes on low heat. We stop the fire and add Amaretto.

Milk chocolate cream.

Put the whipped cream in a bowl and bring it to the boil. Turn off the heat, add the chopped chocolate and leave for 2-3 minutes, then mix vigorously with a small whisk until smooth, and in the meantime add the butter.

Leave to cool, then refrigerate for a few hours or overnight.

Remove from the cold and mix for 30 seconds, then add mascarpone, mix lightly at first, then vigorously, until the cream becomes firm & # 8211 Be careful to mix, stop in time, do not turn the cream into butter or so cut!

White chocolate cream.- We proceed exactly like milk chocolate cream.

Assembling Cake with Oreo and chocolate

Unwrap one of the Oreo cookie packets and remove the cream. Break the biscuits into small pieces.

We prepare a plate on which we put one of the countertops and we mount a high cake ring (it helps to stick acetate foil or baking paper on the inside.

Syrup the first top with 1/3 of the syrup and spread the milk chocolate cream evenly.

We place the second countertop and syrup. In the white cream, incorporate half of the amount of Oreo biscuit pieces, then spread the cream over the counter and level.

Place the third top, syrup, then let the cake cool for 2 hours.

Meanwhile, mix the ingredients for the whipped cream, initially at low speed, then increase the speed until it becomes firm. We stop 4 tablespoons of cream for the hazelnuts from the decoration.

Remove the cake from the cold, lift the ring and peel off the acetate foil. We dress the cake evenly in whipped cream, let it cool and take care of it glaze.

Melt the ingredients on a steam bath or over low heat, then let the icing cool. When it is only slightly warm, we pour it lightly in the middle of the cake, and with a spatula we distribute it evenly, letting it drip on the sides as well.

When the icing is cold (refrigerate for 15 minutes), sprinkle 8 hazelnuts on top and lightly place an Oreo biscuit on top of each one.

At the base, decorate either with chocolate chips or with the remaining biscuit pieces.

Keep the cake cold and take it out of the fridge 15-20 minutes before serving.