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Venetian Night Cake Dessert

Venetian Night Cake Dessert

countertop: Beat eggs with sugar. Add the oil, baking powder, cocoa, chocolate and place in a tray lined with baking paper. Place in the hot oven for 30 minutes. Allow to cool.

Cream: We caramelize the sugar, and when it melts we pour the hot milk. Careful! It swells and can swell on the outside. Stir until all the sugar melts, then add the "dissolved" flour in a few tablespoons of cold milk. Bring to the boil again until it thickens a little, stirring constantly. Leave to cool, then add gelatin dissolved in 2-3 tablespoons of cold water. After it has cooled, add the whipped cream.

We syrup the top with 100 g of caramelized sugar with 100 ml of cold water.

Spread the cream over the counter and sprinkle with plenty of roasted walnuts.


Venetian Night Cake

I made the cake these days when my gondocu was sleeping. so it's done very quickly. to specify that gondocu is 3 months without a few days, it is composed of 2 countertops and a cream and glaze of course
so let's get started.
First countertop:
White top

6 egg whites
6 tablespoons sugar
100 g coconut
3-5 tablespoons flour, here in the flour I put 5 tablespoons came out a bit dry so to speak, next time I will put 4,
Whisk the egg whites with the sugar

and add the rooster mixed with flour

, mix and place in a tray lined with baking sheet


, level as well as possible

Second countertop:
Black top, we need:
4eggs, separate the egg whites from the yolks

4 tablespoons flour, neither grated nor topped, suitable
4 tablespoons sugar, put about the top here
2 tablespoons cocoa
1/2 teaspoon baking powder
I used flour that grows on its own

Beat the egg whites with the sugar and then add the yolks one by one

Put over the egg whites and yolks flour mixed with cocoa and baking powder and mix from the bottom up


place over the egg white top, leveling slowly so as not to mix with each other, do not mix anyway because the white top is thicker and the black top is fluffier

It is put in the preheated oven, I always bake on the stove on the lowest step and my uniform tops come out, the toothpick is tested, the baked tops will look something like this



Put the cream on these countertops and prepare them immediately
For the cream we need:
the 6 yolks on the white countertop
150 g sugar
5 tablespoons milk
200g butter or margarine I had delma for that and it appears in the first picture
and vanilla essence

I added another tablespoon of starch, I was afraid that it wouldn't bind, harden, put everything on the bain-marie, I have a tuci that I use for something like that and I don't put it on the bain-marie anymore, that is the yolks, sugar, milk and starch

stir over low heat until thickened



, when it thickens, leave it to cool
Meanwhile, rub the butter / margarine with a sachet of vanilla sugar and a teaspoon of vanilla essence until a light foam is obtained.

then add the spoon pudding with the spoon, mixing well after each spoon


, because I put it a little hot, the cream softened, but I think this also happened from margarine, so I put it in the fridge for 10 minutes, it is placed over the cooled countertops

and it is decorated with the icing that I didn't have time to make because I didn't even have chocolate in the house, but Luca also woke up, so I decorated it with coconut flakes
The icing is made like this 100g chocolate, 2-3 tablespoons l apt, 50 g butter mix everything in a bain-marie or in the microwave, put it over the cold cake, if I garnished it with coconut I put it immediately at fridge, if you make it with chocolate icing, until you make the icing and it cools, put it in the fridge, after it is decorated with the icing, put it in the fridge again, it is delicious and fluffy and it is made very quickly
Necessary section
and he's my stylist who upsets my things sometimes


CAKE DAY AND NIGHT

The responsibility for this recipe lies exclusively with Ms. Madalina Andrada Husasan.

Method of preparation

Whisk the egg whites with sugar. Separately in a bowl mix the yolks with salt, vanilla and water. When the egg whites are well foamed, mix lightly with the mixed yolks. Gradually add flour mixed with baking powder and cocoa.

The obtained composition is placed in a tray (size 20 × 30) lined with baking paper and placed in the heated oven. Bake for about 20 minutes, until the test is pressed - to return to its original shape. Allow to cool completely.

In a saucepan put gelatin soaked in cold milk, sugar, eggs and mix. Put the pan on Bain-Marie, stirring occasionally. When it has thickened, take it off the steam bath and leave it to cool. When the cream has cooled, add whipped cream, rum and vanilla essence. Mix until you get a homogeneous composition.

In the tray in which I baked the top, add food foil, sprinkle with syrup, then add the top. Sprinkle the top with the rest of the syrup, then add the cream. Spread evenly, pass the fork through the cream lightly, so as to give the cake a decoration. Sprinkle with coconut and refrigerate for at least 3 hours.

Carefully remove from the pan and portion. Serve rec. Store in the refrigerator for a maximum of 24 hours


A Night in Venice Cake & # 8211 A Tasty Cake from Mom's Recipe Book

The cake "A night in Venice" or "A Venetian night" is I think, one of the best cakes that can be found in my mother's recipe book, so today I beat her and prepared it…

Ingredients for the coconut top:

  • 5 egg whites
  • a pinch of salt
  • 5 tablespoons sugar
  • 100 grams of coconut
  • 4 tablespoons flour

Ingredients for the cocoa top:

  • 4 eggs
  • a pinch of salt
  • 4 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • half an envelope of baking powder

Cream ingredients:

  • 5 yolks
  • 100 grams of sugar
  • 4 tablespoons flour
  • 500 ml of milk
  • vanilla essence
  • 200 grams of butter at room temperature

For the glaze: 150 grams of milk chocolate, 50 grams of butter, 3 tablespoons of milk

How to prepare the coconut top?

Mix the egg whites well with the salt until they reach consistency, then add the sugar and mix continuously. Add the coconut and mix lightly and finally the sifted flour… put the composition in a detachable shape, 28 * 28 cm, which we cover with baking paper.

Preheat the oven and take care of the cocoa top.

Separate the egg whites from the yolks and mix the egg whites well with the salt, then add the sugar, mix, add the yolks one by one and mix well… At the end, incorporate the sifted flour (which I mixed with cocoa and baking powder). We put this cocoa composition over the coconut one and level…

Put in the oven and bake at 170 grams for about 20 minutes, test with a toothpick… Leave to cool completely.

How to prepare the cream?

Mix the yolks with the sugar, flour and 3.4 tablespoons of milk, boil the remaining milk, when it boils, add the yolks and let it simmer until it thickens. Take it after the fire and add the essence. Leave to cool completely and then mix the cream well, adding a tablespoon of butter until you finish the 200 grams…

Spread the cream over the cold cocoa top and level. Refrigerate for about an hour…

How to prepare the glaze?

Put chocolate, butter and milk in a plate and put in the microwave for 30 seconds, chew again and put for 30 seconds and so on until it melts perfectly, 3 times is enough… let the icing cool completely then put it over the vanilla cream cold, put in the fridge until the icing hardens and cut the cake with a thin knife.


“A Venetian Night” Cake - Very fine and very fragrant cake, really delicious

The cake "A Venetian night" or "A Venetian night" is I think, one of the best cakes that can be found in my mother's recipe book, so today I beat her and prepared it…

• 5 egg whites
• a pinch of salt
• 5 tablespoons sugar
• 100 gr coconut
• 4 tablespoons flour

Cocoa wheat:
• 4 eggs
• a pinch of salt
• 4 tablespoons sugar
• 2 tablespoons flour
• 2 tablespoons of cocoa
• Half an envelope of baking powder

• 5 yolks
• 100 gr sugar
• 4 tablespoons flour
• 500 ml of milk
• Vanilla essence
• 200 gr butter at room temperature

Icing: 150 g milk chocolate, 50 g butter, 3 tablespoons milk

Coconut top: mix the egg whites with the salt until it reaches consistency, then add the sugar and mix continuously. Add the coconut and mix lightly and finally the sifted flour ... we put the composition in a detachable form, I put 28 * 28 cm which we cover with baking paper.

Preheat the oven and take care of the cocoa top. Separate the egg whites from the yolks and mix the egg whites with the salt, then add the sugar, mix, add the yolks one by one and mix the bn. At the end, incorporate the sifted flour (which I mixed with cocoa and baking powder). We put this cocoa composition over the coconut one and level it.

Put in the oven and bake at 170 gr for about 20 minutes, test with a toothpick. Leave to cool completely.

Cream: mix the yolks with the sugar, flour and 3.4 tablespoons of milk, boil the remaining milk, when it boils, add the yolks and let it simmer until it thickens. Take it after the fire and add the essence. Leave it to cool completely and then mix bn cream adding a tablespoon of butter until you finish the 200 gr

Spread the cream over the cold cocoa top and level, refrigerate for about an hour…

Icing: put chocolate, butter and milk in a plate and put in the microwave for 30 seconds, chew again and put in for 30 seconds and so on until it melts perfectly, 3 times is enough… let the icing cool completely then put it over the cream cold vanilla, put in the fridge until the icing hardens and cut the cake with a thin knife.

Enjoy it with pleasure! Good appetite!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


A Night in Venice Cake

Maybe you've heard of this cake, One night in Venice. I recently heard a discussion from a culinary group on Facebook. The discussion was about what cakes housewives make now for the holidays. And it was mentioned, not just once this cake. One night in Venice.

Curious by nature, I started doing research on the net. I could not find out the origin of the recipe. It seems that the source would be the bucataras.ro website. But I'm not sure. Anyway, I made the cake "A night in Venice" in my own style, so you will not find the original recipe reproduced, but the reinterpreted version.

Why it's called One night in Venice I couldn't find out. That would have been the inspiration for the title of the one who created it when he published the recipe. But it would not be the only recipe with a different name, let's face it. There is even a cake "Petre Roman"And I also wonder why you were saying that. Maybe I'll do it out of curiosity in the near future.

Until another time to return to our cake, One night in Venice. It is a simple and easy to prepare cake and I think that is why it is so made by housewives.

Basically, these are two countertops, one coconut and one cocoa, baked together over which a vanilla cream with butter is placed and the cake is finished with a chocolate icing. Simple, right? And interesting.

See HERE how to make Snickers cake!

Good, said and done. After I researched the way the cake is made One night in Venice I got to work. And since I don't like butter creams, I used the same cream here as for the poppy and blackberry jelly cake & # 8211 see the recipe here.

In addition, to reduce calories (yes, I have a fix with this) I would give up the chocolate icing on top. But not chocolate. I replaced the icing with grated chocolate. Simpler, easier to make and more economical.


Video: Διακόσμηση με ζαχαρόπαστα - Decorating with sugar paste - (October 2021).