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Dessert cake with biscuits on the counter and caramel with cocoa

Dessert cake with biscuits on the counter and caramel with cocoa

For the countertop, first turn the oven to 180 degrees. Separate the egg whites from the yolks and set aside 4 yolks to use in the cream. Sprinkle a pinch of salt over the egg whites, then gradually add the sugar, which we turn into powdered sugar. Mix the eggplant meringue better if the sugar is powder. After the meringue becomes firm, remove the mixer and insert a spatula. Incorporate first the yolks, then the oil and finally the flour, added gradually and mixing gently with circular movements, from bottom to top. We line the tray with baking paper and spread the chopped walnut on its entire base. We cut the walnut smaller, so that we can slice the cake nicely at the end. Over the walnut, spread the top composition, then place over it, in two rows, the two-tone biscuits. Push the biscuits into the dough and cover them with it, then bake the top for 30-35 minutes at 180 degrees. Let the cake cool for 10 minutes in the pan, then turn it over on a plate. For the syrup, put the water with the sugar on the fire and mix until the sugar is melted. Turn off the heat, let the syrup cool for 5-6 minutes and add the essence. Mix intensely and let the syrup cool completely, then syrup the cake top with biscuits in the top and caramel with cocoa, cooled.


For the cream, coat the yolks first with a pinch of salt, then with powdered sugar, until they become frothy.

Dilute them with a little cold milk, add the starch, then the rest of the milk and mix the composition.

Boil the yolk cream with starch until it thickens like a pudding, stirring constantly in it.

We cover it with foil and let it cool.

When it is well cooled, we mix it and incorporate in it the condensed caramel with cocoa and the mascarpone.

Let the cream cool until the top is cooled and syrupy. We portion the already syrupy top and with the help of a posh with dui, we create alveoli from the cream with condensed caramel, above each portion of the cake.

Good luck and good luck!


The chocolate and cocoa cake is a delicious dessert that you can prepare at home. First, separate the egg whites from the yolks. Whisk the egg whites with the sugar and a pinch of salt. When the foam has hardened, add the yolks one by one. Then add the flour and cocoa. The composition thus obtained is placed in a tray powdered with flour and oil for a maximum of 30 minutes in a preheated oven.

The cream cake with chocolate and cocoa is made by mixing the mentioned ingredients in a saucepan, over low heat. First add water and sugar and cocoa, and then add chocolate. The cream, which will not thicken until it has cooled, boils for about 20 minutes.
When the chocolate cream has cooled, mix it with soft butter. Beat until it becomes a frothy composition.

To assemble the cake with chocolate and cocoa, cut the top in two horizontally, spread half of the cream between the two tops obtained, and put the cream on top.

Serve after being cold for a while. It goes very well with a glass of brandy or a cup of coffee.
The source of this recipe is the culinary blog Anita's Kitchen Flavors.
Other recommended cake recipes:


Elena's cake

* The images of the products are for presentation, the shades used for the models are indicative and may vary.

** Food coloring is soluble and can stain the tongue / hands, it is recommended to consume with caution.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)

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The transport within Bucharest is of 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by the Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport in other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.


How to prepare the recipe Kinder Maxi King Cake

For the countertop:
Separate eggs.
Beat the egg whites with a pinch of salt, add sugar and water alternately.

Add the yolks and oil and continue to mix.

The flour is mixed with baking powder and cocoa and added to the composition, mixing lightly with a spatula or a whisk, with light movements from top to bottom.

Put baking sheet in the 25 cm tray and pour the composition.
Place in the preheated oven and bake for about 20 minutes at 180 degrees.

For the cream:
Beat the whipped cream with the honey.

For caramelized walnuts:
Roast the walnuts in the oven.

The sugar is caramelized in a saucepan. Add the browned walnuts and mix.

Remove on a baking sheet and allow to cool.

The caramelized walnuts are crushed in the food processor or in a bag, rolling over the rolling pin.

Assembly:
Apply half of the amount of whipped cream over the cocoa top.

Spread the chocolate cream.

Apply the second layer of whipped cream and sprinkle caramelized walnuts on top.


Dessert cake with biscuits on the counter and caramel with cocoa - Recipes

In the hot summer days, when we want something good and sweet and it is not advisable to start the oven, a quick cake, without baking, is the saving solution.
For a quick, delicious, chocolate cake, we need the following:

Ingredient:
-18 biscuits
-300 ml liquid cream
-200 g dark chocolate
-1 Dr.Oetker gelatin sachet

For the cream, first hydrate the gelatin in 3 tablespoons of cold water. The chocolate is broken into pieces and placed in a bowl on a steam bath, together with 150 ml of liquid cream. When the chocolate has melted, add hydrated gelatin, mix well until the gelatin dissolves and let the cream cool a little, then mix with the rest of the whipped cream.

Syrup:
-3 tablespoons sugar
-150 ml of water
-esenta de rom

Boil water and sugar until the sugar crystals melt, then remove the syrup from the heat and add the rum essence.

Glaze
-100 g dark chocolate
-100 ml liquid cream

In a cake pan, put food foil and put a row of biscuits passed through syrup. Pour the chocolate cream, then put the second row of biscuits and put the tray in the refrigerator for at least 2 hours. (As you can see, the bottom biscuits have shifted due to the cream but this does not change the delicious taste of the cake)) After this time, turn the cake on a tray and glaze with chocolate and decorate with flakes of white chocolate.