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Dessert cake Nely

Dessert cake Nely

Rock 1: Whisk the egg whites with a pinch of salt. Add the sugar and mix until they become glossy, add the yolks rubbed with oil, flour mixed with baking powder, and finally the cocoa. Put it in the tray (20x30 cm) with baking paper and put it in the oven on the right heat for 40 min. Remove and leave to cool on the grill.

Rock 2: Whisk the egg whites with the salt powder, add the sugar and mix until they become shiny. Add the walnuts, and finally the flour. Put it in the same tray (20x30 cm) lined with baking paper and put it in the oven, on the right heat for 20-25 minutes (until the meringue is browned). Remove and leave to cool on the grill.

Syrup: Put the water with the sugar on the fire until the sugar melts, then add the vanilla essence and leave to cool.

Cream: Rub the yolks with the sugar and lemon essence, put 400 ml of milk and put on the fire. The starch dissolves with the rest of the milk. when the milk on the fire boils, add the starch, stirring constantly until it thickens. Leave to cool. Whip the cream and incorporate it into the cream.

Glaze: Beat the 200 ml of liquid cream with the mixer and set aside. Break the chocolate into pieces, add the 2 tablespoons of liquid cream and put on steam until smooth, then leave to cool for 2 minutes.

Assembly: Countertop 1, the cocoa countertop is cut in two and syruped, put a part on the plate, put half of the cream, then we put the countertop 2, the meringue with walnut, the rest of the cream, and the countertop with cocoa, we syrup, we put whipped cream on top and glaze.

We leave the cake in the fridge for a few hours, then we can cut it into cubes.


TASTES.

It is a recipe improvised by me and that worked out very well for me.

I first made a pandispan in which I added coconut.

Everyone can make their own pandispan according to their own recipe.
I prepared it from 6 eggs, 6 tablespoons sugar, 3 tablespoons water, 3 tablespoons oil, 6 tablespoons flour and a cup of coconut.
I beat the egg whites with a little salt, then I added the sugar, I beat it again to dissolve, after which I gradually added the yolks, water, oil, flour.

Cream: I made it from 2 eggs, 150 g sugar, 200 g butter, 50 g cocoa, 4 tablespoons water. We put a pan or pan on the fire, with water, because we are going to make the cream on the sea bath. In an enameled saucepan rub the eggs with the sugar for 2 minutes, then add water and cocoa, put the saucepan on the steam bath, where we keep it for about 10 minutes, stirring constantly with a wooden spoon. & # 160Let it cool a bit. & # 160


When it is warm, add the butter, mix well and let the cream cool.
The result is a fine and oily cream.

Returning to the pandispan, after it is cold, we sprinkle it with a glass of brandy, possibly diluted. Spread the cream on top and shape it with a fork. I sprinkled cocoa on top to accentuate the bitter taste.

We can do it without coconut. It's a not very sweet cake (as I like it), with refined flavors. And it's easy.

8 comments:

What an interesting cake!
I'm tempted to do it, I like the ingredients.
I put it on the list! d
have a nice Sunday! & # 9829

I took a cake. gooood. a prize for she is waiting for you!

An interesting recipe, must be tried. I left you something on my blog, please come by when you can. Kiss you.

Interesting pandispan recipe :) ..I didn't know that water is added..and yours turned out very well and the cake as a whole is very delicate. I will try it soon even though I am on a diet :)
Thanks.
I wish you a good day!

Diana, some awards are waiting for you on my blog. Kiss you.

Nicoleta, thank you for visiting!

Alison, I've been on treatment for 3 days. I would take about 3 cakes too.
Thanks for the award.


"Gingășie" cake

The "Gingășie" cake is a very delicious dessert, with an absolutely remarkable pleasant appearance. This dessert is a tender and refined one, very suitable for people with fine tastes, who will certainly appreciate such a preparation. Team Bucătarul.eu urges you to try it because you will certainly not be disappointed!

Countertop ingredients

- 1 packet of baking powder

- 1 tablespoon of cocoa powder

Ingredients for balls

- 5 tablespoons of coconut flakes

Cream ingredients

Method of preparation

2. Put the cheese, sugar, egg yolk and coconut flakes in a bowl and mix well.

3. From the mixture obtained, shape balls the size of a walnut and put them in the freezer for 30-40 minutes.

5. Mix the soft margarine with the sugar.

6. Add the eggs and egg white to the mixture and beat with a mixer. Add the cream, milk, flour and baking powder little by little. Mix the ingredients until smooth

7. Grease a cake pan with butter and pour half of the prepared dough.

8. In the other half of the dough add 2 tablespoons of cocoa powder, mix and pour over the first half of the dough.

9. Remove the balls from the freezer and place them in the dough.

10. Preheat the oven to 170 degrees and bake the cake for 40-45 minutes.

12. Beat the egg with the sugar and vanilla powder with the mixer, then add 2 tablespoons of flour.


Tiramisu cake with flavored elbow piss

The 26% egg biscuits from Boromir were created with a lot of passion, especially because you enjoy them in the most delicious desserts, such as tiramisu cakes, diplomat cakes or other culinary delights. Because we know how important it is to give free rein to the culinary imagination, we designed Boromir Biscuits as a versatile ingredient, indispensable for those who want to experiment with as many tasty dessert recipes as possible, not just tiramisu recipes. With a delicate aroma, these biscuits turn any tiramisu cake into a fine cake, full of appetizing flavors. Due to their fluffy texture that gives the cake consistency, the end result will be a creamy dessert, balanced in taste.

You can order them online from the boromirmarket.ro platform, along with many other sweet products, perfect for sweet moments. From sponge cake sheets and sheets for the perfect cream cake, to simple cake tops or with cocoa, you can choose from a wide range of products prepared only from the best quality ingredients. If you do not have time to cook something good and sweet, we have a whole collection of sweets that will surely tempt you to try them: cakes with fluffy core and velvety creams, tender croissants with wine and fruit jam, but also candy of fine chocolate.


TASTES.

What do we do when unexpected guests come to us? It's not like we only serve them a coffee. If we had something good to complete.
One solution is a quick pandispan cake, which is made very quickly.

To bake quickly, I reduced the classic quantities of the recipe.
I used 4 eggs, 4 tablespoons sugar, 4 tablespoons sunflower oil, 5 tablespoons (more topped) with white flour, lemon juice, rum essence.

Everything is worked on the mixer.
I separated the egg whites, I beat them in the mixer, with a little salt when they were done while I was snowing, I gradually added the sugar, and I kept beating it to make it hard foam. Rum and lemon juice contribute to success.

Then add the yolks (beat again), oil-gradually, flour-gradually.

It comes out like a light foam.
Immediately pour the composition into a pan greased with oil and place in the preheated oven at the right heat.
Be careful - it bakes very quickly.


I lightly sprinkled the top with diluted lemon juice (no more sugar, because it will be too sweet), but not syrupy. You can make the roll, but I chose another option, precisely because the roll can not be served immediately , but it has to stay for a while, to take shape.
So I cut the pond in half, greased one part with raspberry peel (I also made apricot jam and it was excellent), then I placed the other part on the counter.
When I served, I also powdered the vanilla sugar. It went well with coffee and mint tea with lemon.
To remember:
- too much flour compromises the cake, the dough coming out hard and rough
- also be careful not to turn it over - when it is ready, the baking surface should be yellow, not browned
- choose a sour jam, so it comes out too sweet.


Nely`s Blog

A cake from my mother's recipe book. She was very skilled and put a lot of soul into everything she did. But the cakes and cakes decorated with roses (glasses) made of sugar syrup were for her a relaxation, a pleasure.

INGREDIENT:
WHEAT (31/32 cm tray)
6 eggs
4 tablespoons water
10 tablespoons sugar
9 tablespoons flour
1 tablespoon cocoa
1/2 pack baking powder
a pinch of salt
CREAM
4 yolks
4 tablespoons flour
400 ml of milk
250 gr sugar
150 gr coconut (I put 200 gr)
1 packet of butter
1 vial free of rum
marshmallow
4 egg whites
8 tablespoons sugar

PREPARATION:
COUNTER TOP
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, cold water and gradually added sugar. Beat until a hard meringue is obtained. Then put the yolks one by one, continuing to beat until well blended. Add the sifted flour with the baking powder and mix lightly with a wooden spoon, from top to bottom, and at the end the sifted cocoa. Pour the top composition into the tray lined with baking paper, level it and put it in the hot oven for approx. 25 minutes (toothpick test). When it is ready to bake, take it out, put it on a grill and let it cool.
CREAM
Rub the yolks with flour, sugar and 100 ml of milk. In a bowl, boil 300 ml of milk in which the composition of the yolks and coconut is turned upside down (stop a little coconut to garnish on top), mixing well. Boil until thickened. When it is ready, let it cool. Separately, rub the butter that is previously mixed with the cooled cream to which the rum essence is added.
marshmallow
Beat the egg whites, add the sugar gradually and continue beating until you get a strong meringue. After the countertop has cooled, cut it in half horizontally, place the first countertop sheet, then the cream, the second countertop in the tray, and place the well-beaten meringue on top and sprinkle the coconut over the meringue.


Dea's Cakes

Dear ones, as it was the weekend, I kept thinking of making a special cake, with what I had around the house, with nuts from my mother, I made it! It came out insane ..

"A wonderful cake
I did it right away
With love and good heart
Let's taste it together! "

Portions: 16
Preparation time: 30 min
Cooking, cooling and assembly time: 2 hr
Total time: 2hr and 30 min.

WHEAT 1
4 husband eggs
a pinch of salt
4 tablespoons sugar
2 tablespoons oil
2 tablespoons flour
2 tablespoons cocoa
a teaspoon of baking powder


BLAT 2
3 egg whites

a pinch of salt
3 tablespoons sugar
3 tablespoons ground walnuts
a tablespoon of flour


SYRUP
150 ml water
vanilla essence
a spoonful of sugar


CREAM
3 yolks
4 tablespoons sugar
lemon essence
500 ml of milk
5 tablespoons starch
250 ml liquid cream


GLAZE

200 ml liquid cream
60 gr chocolate
2 tablespoons whipped cream

We put on the sheet what we need, now we start working, because the day is just a clock: D

METHOD OF PREPARATION
Let's start with countertop 1
Whisk the egg whites with a pinch of salt. Add the sugar and mix until they become shiny, add the yolks rubbed with oil, flour mixed with baking powder, and finally cocoa. Put it in the tray (20x30) with baking paper and put it in the oven on the right heat for 40 minutes. Remove it and leave it to cool on the grill.


Syrup: Put the water with the sugar on the fire until the sugar melts, add the vanilla essence and leave to cool.
We also make the countertop 2: Whisk the egg whites with the salt powder, add the sugar and mix until they become glossy. Add the walnuts, and finally the flour. Put it in the tray (20x30) with baking paper and put it in the oven on the right heat for 20-25 minutes (until the meringue is browned). Remove and leave to cool on the grill.


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