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Black and white cake

Black and white cake

Mix the flour with the baking powder. Add melted butter with warm milk and salt. Beat the eggs with the sugar until the sugar melts and pour it over the flour composition. Mix a little together so that all the ingredients are well incorporated. Divide the composition in two and in the first we put the sugar and essence sachets and in the second we add the cocoa spoons.

Prepare a tray greased with oil and lined with flour and turn over the cocoa composition and over evenly turn over the vanilla composition. Bake until it passes the toothpick test. Let cool.

Pour the cooled cake on a tray and dust it with powdered sugar. We heat the chocolate a little in the microwave so that we can shape it and make models out of it (I made some balls)


"Black and White" cake - Clementina Cojan

Ingredients: 2 eggs, 10 tablespoons sugar, 10 tablespoons oil, 200 g fat yogurt, ½ sachet baking powder, 1 pinch of salt, 2-3 tablespoons cocoa, 25 tablespoons flour, 500 g cream cheese Dr.Oetker, 150 g powdered sugar, grated peel of a lemon, 2 sachets of vanilla sugar.

Method of preparation: In a bowl, mix the eggs with the sugar until it melts. Add oil, yogurt, baking powder with a little vinegar, salt powder, cocoa and flour.

Mix everything until you get a dough the consistency of a thicker cream. Line a tray with oil and flour.

Spread half of the dough over which spreads the cheese composition that has been mixed with powdered sugar, lemon peel and vanilla sugar.

Cover with the remaining dough and bake for 40 minutes. Cut into the desired shape after the cake has cooled completely.

It can be powdered with sugar or a chocolate icing to give it a festive air.


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Snack cake

Made with simple and healthy ingredients that we all usually have at home. A delicious cake with chocolate chips and perfect for a snack.

  • Ascen Jiménez
  • Kitchen: traditional
  • Recipe type: picnic
  • Calories: 290
  • Portions: 12
  • Cooking time: 1H
  • Total time: 1H

Ingredients

  • 2 eggs
  • 180g sugar
  • 315g milk
  • 100 g of extra virgin olive oil
  • 400 g of flour
  • 30 g of bitter cocoa powder
  • 16 g baking yeast
  • The skin of half a lemon
  • 40 g of covered chocolate

Preparation

Preheat the oven to 170º.

Grate the lemon peel with more turbo shots, putting only the yellow part in the glass. We take it out and reserve it.

We frame the butterflies on the blades. Put the eggs and sugar in the glass. programmer 3 minutes, speed 3.

Add milk and oil and schedule 15 seconds, speed 3.

Add the flour and yeast and schedule 6 seconds, speed 3.

We put half of the dough in a mold that we will have greased before. I used a mold for the crown, like with a hole in the center. On that white table add the lemon peel and mix it with the table using a spoon.

To the other half of the dough, which we still have in the glass, add the 30 g of chocolate powder. I stirred again 6 seconds, speed 3.

With a knife, chop the dark chocolate and add it to the chocolate table we just prepared. With the spatula, integrate the chocolate chips with the dough.

Then we put this chocolate mass in the mold, on the white table we put before. With a skewer stick, lightly mix both masses.

Bake at 170º for about 50 minutes.

More information - Chocolate cake, ricotta and lemon

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Full article: Thermorecetas »Thermomix recipes» Confectionery »Snack cake


Cake & # 8220Duet in Black and White & # 8221 is a simple, elegant and fine cake that does not need generous layers of cream to highlight the taste and flavors of each layer.

The white vanilla top and the rum colored top are joined by a thin layer of chocolate cream that was flavored with cinnamon and orange liqueur.

The tops are simple, fluffy, pandispan. The recipe is not complicated, it is easy to make, with ingredients you usually have at home. If you lack orange liqueur you can put 1 teaspoon of orange essence.

Cake & # 8220Duet in black and white & # 8221 it is a cake made by me 100%. I'm sure there are many recipes on the net that are similar to what I made here, but the composition of the countertops is certainly not the same. And no cream that unites them. We started from another simple recipe: cake day and night. As I looked at the pictures on the blog, I imagined what a cake with countertops that would alternate in color would look like. One piece with 2 layers of cocoa and one with 2 layers of vanilla. And, to be transformed into a special recipe, I combined the tops with a flavored chocolate cream.

tops cake & # 8220Duet in Black and White & # 8221 they do not need baking powder. They come out very fluffy if the eggs are mixed well, until the sugar melts. The more you mix them, the fluffier they will come out. Also for this reason I replaced some of the flour with starch. It seems to me that it helps a lot the doughs for the countertops to be finer and fluffier.

In addition, I thought of the cake especially to offer 2 pieces per serving. How could a duet be if you didn't have a partner?

Cake & # 8220Duel in Black and White & # 8221 it is delicate, simple and elegant, without the need for complicated decorations. I used chocolate flakes to buy, but you can put a chocolate in the freezer for two hours, then scrape it with a knife and get the simplest decoration. You can put other sugar or chocolate ornaments. It is up to you to choose the decor, depending on the inspiration or what you have at hand.

This cake is very easy to make and finishes very quickly. In a maximum of one hour you have it assembled and can be portioned. Use a very sharp knife so you can cut the cake nicely.

More special cakes, which can be served at a festive meal or for the Christmas meal / Easter meal, find in this link. Recipes for sheet cakes I put them separately, only them, in a collection that you can find here.

If you want to see how to make the cake & # 8220Duet in Black and White & # 8221 I leave below the list of ingredients and the presentation presented step by step.

INGREDIENT:

For the vanilla top:

1/2 teaspoon vanilla paste or 1/4 teaspoon natural vanilla essence

For the cocoa top:

a few drops of rum / brandy essence

20 g black cocoa powder

For chocolate cream:

300 ml sour cream for whipped cream min 30% fat

2 teaspoons orange liqueur

For decoration:

dark and white chocolate flakes or sugar decorations

To make the cake & # 8220Duet in Black and White & # 8221 I started with the preparation of the vanilla top. I started the oven on ventilation at 180 ° C, then I mixed eggs with a pinch of salt, caster sugar and vanilla sugar for 5 minutes, at high speed. The eggs doubled in volume and became creamy.

I added vanilla paste and mixed a little. If you use natural essence or other essence, put it only after adding flour.

I incorporated the previously sifted flour and mixed it with the starch. I put the dough in the tray lined with baking paper and baked it for 15 minutes in the preheated oven at 180 ° C.

While the vanilla top was baking, I washed the paddles from the mixer and the bowl, then I put 4 whole eggs in the mixer bowl, I added a pinch of salt, caster sugar and vanilla sugar and I mixed for 5 minutes at high speed.

I incorporated sifted flour with starch and cocoa powder (cocoa especially because it makes Bulgarians), then I put a few drops of rum essence and mixed. I poured the dough into the tray lined with baking paper and baked it for 15 minutes.

While the countertop was baking with cocoa, I started to prepare the chocolate cream. I melted the chocolate with 3 tablespoons of milk in a baine-marie. When the chocolate melted, I took it off the heat, put the butter and mixed it, I added cinnamon and orange liqueur, then I gradually poured the whipped cream for mixing at medium speed to sea. I continued this until I finished the whipping cream. God, how this cream smells!

I let the countertops cool, then cut them into 3. I used a line to cut them so that they were all the same size.

I grouped the countertops so as to alternate the colors.

Over the white countertop I put cream, then countertop with cocoa, cream and again vanilla countertop.

I put the cream over the cocoa top, then the vanilla top, the cream and again the cocoa top.

In conclusion, we get 2 rows of cream cake in a thin layer between the sheets, but we take care to keep the cream and to glaze them.

I cut the cake cubes after 30 minutes, but I didn't put the cake in the fridge during this time.

As I told you in the description, we used chocolate flakes for decoration, but you can put whatever you like.

If the cream hardens and the flakes or other decorations do not stick, you can heat a knife with a wide blade on the flame of the fire and walk it lightly over the cream.

The cream will melt easily and you can sprinkle the decorations, which will stick at this time.

I wish you good luck with the cake. I'm sure you'll like it cake & # 8220Duet in Black and White & # 8221.

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Grease a 9 x 13 cm tray with butter and set it aside. In a bowl, sift together the flour, cocoa, baking soda and salt. Using a mixer, mix the butter with the sugar at medium speed until it becomes creamy. Add 2 eggs and 2 teaspoons of vanilla extract, mix until the composition is homogeneous. Reduce the speed of the mixer to low and little by little and add the mixture of flour, cocoa, baking soda and salt in the composition with butter and eggs. After putting all the flour mixture, increase the speed of the mixer again and mix for 1-2 minutes.

Heat the oven to 180 C. Take a cup of the composition and set aside for decoration. Put the rest in the prepared tray, level it and then put it in the fridge for 30 minutes. After 30 minutes, put it in the oven for 25 minutes, and then let it cool completely.
Mix fresh creams with powdered sugar, remaining egg and half a teaspoon of vanilla extract. Spread this cream on the already cooled base.

Now the setting.
The composition that has been kept aside is kept in the refrigerator. When it is taken out of the fridge, you can work with it being a little hard, but you have to work very quickly, if it sticks a little, help yourself by sprinkling a little powdered sugar on the work surface. So make small rolls that are placed on the cream as seen in the picture.

Put it back in the preheated oven, also at 180 C for 25-30 minutes. Allow to cool completely and then cut into rectangles or if you want another shape, do it.
Keep in the refrigerator for up to 3 days in a covered container.

The recipe for grilled cake with black and white cheese was proposed by Emmalyne on the culinary forum.


Prajitura Alb Negru keto / Keto black & # 038 white cake

I gladly accepted the challenge launched by NoSugarShop, Delicious autumn stories #FaraZahar, and I made a cake that my grandmother always made when I was little, the cake Black and White. It is found under several names, Day and Night, Black and White, Black Teeth, etc., but it is basically a black with super delicious meringue. When I was little, I only ate the meringue on top :))) And my version is sugar free, gluten free, low carb and keto, thanks to the FitFood brand ingredients provided by #NoSugarShop You can support me in this contest with any reaction (like, share, comment) to the posts Facebook here and Instagram here :)

  • 200g butter
  • 100g Erythritol Fit Food
  • 6 yolks
  • 200ml coconut milk
  • 100g almond flour Fit Food
  • 1 lg coconut flour Fit Food
  • 1 lgt xanthan gum Fit Food
  • 1 lgt baking powder
  • 3 lg cocoa

Beat the butter with the mixer until soft, then add the sweetener (I ground it before to incorporate it easier). Add the yolks and coconut milk, mix well.

Separately mix: almond flour, coconut flour, baking powder, xanthan gum, cocoa powder. Add the mixture to the mixer bowl and mix everything well.

Pour the composition into a suitable tray (approx. 18 * 28 cm) lined with baking paper, level nicely and bake the top 30 min to 170C until it passes the toothpick test. Beat the egg whites with a pinch of salt, then add the ground erythirol and beat until you get a firm meringue.

Place the meringue well on the counter and bake the cake again 15 min. Grate the chocolate over it while it is warm and cut it into cubes after it has cooled. Dementia, great appetite! :) #ReteteFaraZahar

ENGLISH VERSION

This is one of the cakes my grandma used to make when I was little, it & # 8217s called Black & white cake. It & # 8217s basically brownie with a meringue layer and grated chocolate on top, my version is of course gluten and sugar free, keto and low carb, but super yummy! :)

  • 200 g butter
  • 100 g erythritol
  • 6 egg yolks
  • 200 ml coconut milk
  • 100g almond flour
  • 1 tbsp coconut flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 3 tbsp cocoa
  • 6 egg whites
  • 100 g erythritol
  • topping: sugar free dark chocolate

Beat the butter with a mixer until softened, then add the erythritol (I ground it so that it incorporates easier). Add the egg yolks and coconut milk, mix well.

Separately combine the almond flour, coconut flour, xanthan gum, cocoa, baking powder. Add in the butter mixture and combine until smooth.

Pour the batter into a medium pan (approx 18 * 28 cm) lined with baking paper and bake 30 min at 170C until a skewer inserted in the center comes out clean. Beat the egg whites with a pinch of salt until foamy, then add the sweetener and beat them until a stiff meringue forms.

Gently place the meringue over the cake and bake 15 more min. Grate chocolate over the cake while still warm and cut into cubes after it & # 8217s cooled. it & # 8217s AMAZING, enjoy! :)


Assemble Verdens Beste cake

I prepared a long plate and carefully detached the first strip of meringue sheet from the baking paper.

I placed it on the plate (with meringue and almonds on top) and covered it with all the vanilla cream with whipped cream. The result was a generous, thick layer.

On top I put the second sheet, also with meringue and almonds up.

I adjusted the edges a bit and that's about it. Although it does not have gelatin, vanilla cream with whipped cream has a great hold and does not flow at all.

I put the cake in the fridge for 2-3 hours, so that it settles well.


1. Prepare the countertops first. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they no longer fall off the wire. Rub the yolks with the oil. Add the yolks over the egg whites. Add flour in the rain, chewing lightly with a spoon. Wallpaper a stove tray with baking paper. Put the dough and bake on low heat until lightly browned on the edges.
2. For the cocoa top, proceed as for the white top, with the difference that the cocoa is mixed with flour.

3. For the chocolate ganache cream: Put the whipped cream in a pan with a thicker bottom. Break the chocolate and add it to the whipped cream. Put on the fire until the chocolate melts, do not boil. Refrigerate until well hardened. Then beat with the mixer until it doubles in volume.
4. For the diplomat cream: Beat the 3 eggs with a cup of sugar in a bowl, until they are a little homogenous. Then put it on the steam bath until it acquires the consistency of a cream. Leave to cool. Whip the whipped cream, then mix with the egg cream and lemon essence.
5. Cut the countertops in half. They are placed in a rectangular shape as follows: white countertop, chocolate cream, black countertop, diplomat cream, white countertop, chocolate cream, black countertop, diplomat cream.
Garnish with chocolate topping or according to everyone's imagination.

Try this delicious recipe too


Black and white cake - Recipes

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An improvised recipe from several sources by my sister-in-law Carmen.
Recommended tray: 32 cm x 22 cm

It is a syrupy and creamy cake, with a taste that reminds us nostalgically of the cakes from our childhood confectioneries.

sponge cake
7 eggs
250 g fructose
230 g pastry premix "Lose weight by eating"
75 ml of cold water
40 g cocoa
1/2 teaspoon baking soda (optional)
1 pinch of salt

Preheat the oven to 175 degrees C.
Mix in a bowl the pastry premix, sifted cocoa and baking soda (if using baking soda) separately, whisk the egg whites with a pinch of salt, add the fructose to the egg whites and beat until the foam hardens again, gradually add the water and beat until a incorporate then add the yolks, beat for another 1-2 minutes, add the mixture with the pastry premix and mix carefully, with bottom-up movements, so as not to remove the air incorporated in the egg whites.
Bake for about 30 minutes. You can check if the sponge cake is baked like this: prick with a toothpick in the middle of the tray - if it comes out dry from the composition, the top is baked.
Turn over on the grill and let cool well.

Syrup
Make 300 ml of very weak decaffeinated coffee that you sweeten to taste (about 3-4 teaspoons of fructose). Syrup the top with this.

Cream
375 g cream cheese
375 g sweet cream at least 32% whipped cream
110 g fructose (or other approved sweetener)
Vanilla essence

Beat the cheese with the fructose (with the mixer) add the whipped cream, the vanilla essence and mix lightly with a confectioner's spatula or a pear.

The cake is assembled as follows: cut the top into three sheets, syrup the first sheet and cover it with half the cream, put the second sheet, syrup it and then cover it with cream, syrup the third sheet and cover the cake with it.

Glaze
70 g dark chocolate & gt70% cocoa
30 g dietary white chocolate with fructose
50 ml sweet cream & gt32% fat
Finely chop the chocolate separately, bring the cream to a small pot and bring to a boil, add the chopped chocolate and mix with concentric movements until it melts if necessary, occasionally place the bowl on a bowl with boiled water (to help melt the fragments chocolate).
Pour the icing over the cake.
You can make strips with melted dietary white chocolate (about 20 g of white chocolate).
You can also make the icing with dark chocolate, but in this case add 2 teaspoons of fructose to the cream (so that the icing does not come out too bitter).


Video: Βικτώρια Χαλκίτη - Ασπρο και μαύρο 1994 (December 2021).