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Indians with whipped cream

Indians with whipped cream

Rub the yolks very well with the sugar until they become a whitish foam. Add the flour, mixed with baking powder and mix well.

Whisk the egg whites with a pinch of salt and pour over the yolk composition, stirring gently.

I baked them in muffin tins, over medium heat, for half an hour.

Leave to cool, then syrup with the burnt sugar syrup.

Syrup:

The sugar is caramelized, after which it is "quenched" with water. After it has cooled, the rum essence is added.

The baked cakes are cut in half and syruped. On one side (base) put plenty of cream :) and cover with the other part (lid) soaked in chocolate icing.

Chocolate glaze:

Put on the fire, until close to the boiling point. Homogenize.


Indian cream cake recipe

5 eggs, 125 g flour, 100 g sugar (25 g flour and 20 g sugar Take 1 egg), 15 ml rum or lemon juice, 1/2 kg whipped cream, 50 g sugar, an envelope with vanilla sugar.

Preparation of Indian cake


Line 2-3 trays with solid margarine and flour. On the wallpaper in the tray, mark the rounds with a glass of wine with a thin edge, with a distance of 2 cm between them. In a 2-3 boiler, prepare the composition as for any pandispan. Beat the egg whites, add caster sugar and rum (not rum essence) or lemon juice and continue beating until they harden again, like snow. After that, add the yolks, beat with a whisk 4-5 times and put all the flour, mixing gently, with the whisk only by inverting, from the bottom up, 9-10 times.
Take one teaspoon at a time, place it on the marked place and, without touching the wallpaper, widen it slightly with the tip of the teaspoon, so that it is based exactly on the shape of the washer marked in such a way as to obtain a thickness of 1/2 cm in the middle, and less at the edge, imitating a mushroom hat. The composition is taken only from the edge, without mixing in it, until it is finished. Bake the indie over medium heat for 15 minutes.

After they are baked, pass them with the knife under them, take them out of the tray and place them, some on top of each other, on their base, on a flat plate. Half of the Indians are glazed with cocoa or chocolate, or with cocoa sherbet (see "Glazes & # 8221).
The glazing is done by inserting the Indians with the top in the glaze, or spreading the glaze, with the knife blade, on top of them, or placing each with a base on a fork that is held above the vessel with fluid glaze and pouring the glaze over them with a spoon. .

It is then placed on a nylon sheet, so that the glaze dries well and hardens. On each base of the unglazed Indians, a layer of 2 cm whipped cream, with or without gelatin, is placed and a plastered Indian is placed on top of it. Indians can also be filled with any kind of "Cream for cakes" or "Album foam with apricot jam" (see recipes).


Indian with whipped cream - Recipes

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21 comments:

Oooo! How good it looks! I was speechless !

They are delicious and very good looking!

That's right, very tasty, I hadn't eaten in years!

Thanks for the recipe!
I know they are good, so I will make them this weekend.

These cakes are absolutely excellent and easy to cook, I prefer to mix them with vanilla, they look sweeter

are the shells on top also syrupy?

Yes, and the ones above are syrupy.

Are the shells on top also syrupy? Thanks .

After baking, does the dough come out crispy?

Normally not, they come out crispy if they stay in the oven too long, if they still come out crispy, it's not that big of a problem, you syrup them a little more.

Hello. Do you have the recipe with meringue? I really like the ones with meringue ... I buy them when I come home and I'm interested in cream. thank you very much.

It looks really good. I'll make them soon.

A recipe that made me spoil ingredients. The dough comes out too soft not to spread in the tray, and the shells come out very crispy and dry! And it's not the first time I make cakes, not at all!

Livia Bruma The recipe is not invented by me, it is a classic recipe, made by so many hundreds of thousands of mothers and grandparents, I just took it from my mother's recipe book. My mother did perfectly well, although she was not a specialist in cakes, I also make cakes quite rarely and look, I also did very well, many readers did it and it turned out very well, you can see their pictures in the album on the blog's facebook page.
So the problem is not with the recipe but you made a mistake somewhere, if you say you made cakes you may have noticed that the recipe from the shells is actually simple pandispan :) First of all they will not lie in the tray because there is no cookie dough to contains butter, and pandispan! Secondly, if they came out hard and dry, it means that you baked them too much. And lastly, did you notice that the shells need to be syruped?
In conclusion, I will ask you in the future not to rush to blame the recipe and those with years of experience behind it can make mistakes.
I wish you a beautiful day with growth and next time try to be more careful and I am convinced that they will come out perfectly!


Ingredients for the Indian recipe with whipped cream

  • -150 g flour
  • -4 eggs
  • -150 g sugar
  • -15 ml vanilla essence
  • -2 tablespoons oil
  • - 1 pinch of salt
  • For the cream:
  • -500 ml natural cream for whipped cream
  • -50 g powdered sugar
  • For syrup:
  • -80 g sugar
  • -400 ml of water
  • - 20 ml rom essence
  • Glaze:
  • -100 g dark chocolate
  • -6 tablespoons of milk
  • Decor:
  • -white chocolate flakes

How do I prepare the Indian recipe with whipped cream?

The preparation method is quite easy.

How to make Indian shells

We start first with the preparation of the dough for the pandispan. Mix the eggs together with the sugar, salt and vanilla essence until they triple in volume. Slowly, slowly we will incorporate the flour and the oil with the help of a spatula. We mix very well and we will put the obtained mixture in a pos.

We lined the tray with baking paper and drew circles the size we wanted. When we put the paper in the tray, we turn it on the other side so that the pandispan does not come into contact with the pen. With the help of the pos we will fill the circles with dough. After we finish, we will put the tray in the preheated oven at 180 degrees Celsius and we will let them bake for about 10 minutes.

How to make burnt sugar syrup

Caramelize the sugar, add water and leave on the fire until the sugar melts. At the end, add the rum essence and let it cool. When the syrup has cooled, we start to syrup all the pandispan circles.

We put half of them aside and we will glaze the others with the icing obtained from melted chocolate and milk. Let the chocolate harden for 30 minutes.

How to make natural cream

Put the whipped cream in the bowl of the mixer together with the powdered sugar and mix at high speed until it is firm and aerated. We put it in a pos and start filling the Indians. We take the unglazed discs and put whipped cream on them. On top of the whipped cream we put the glazed circles on which we sprinkled the white chocolate flakes when we glazed them.

We will put them in the fridge for at least 2 hours before being served.

At least 2 hours because I'm more sure you won't last. & # 128578They are simply delicious, syrupy, flavorful!

The average of the grades given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Indian recipes & raquo with natural whipped cream and chocolate, like at the confectionery


How to make the perfect cream?

The Recipes - Laura Laurențiu website finances its entire content, from the realization of the recipes to the maintenance costs, exclusively through advertising. Cake with mango cream and natural whipped cream. A simple recipe for cream for cake, cakes, cookies or macarons. Lemon cream with mascarpone and whipped cream.

A very simple and quick cream cake, according to a recipe you can. The recipe is simple, unpretentious and the cake is fine and tasty! Peel a squash, grate it and cut it into small pieces. Ingredients: (for about 25 pieces). Orange soufflé (6 servings x 100 g) Prepare in the same way as vanilla soufflé (see recipe no. 188). Asparagus, Pancetta and Puff Pastry Bundles Recipes For Dinner, Recipes.

The catalog of culinary recipes that contain whipped cream, with pictures and how to prepare it, step by step.


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Indian with cream - Chocolate sandwich, with whipped cream. Absolutely delicious!

Ingredients for shells:

  • 3 eggs
  • 3 tablespoons sugar
  • 1 tablespoon oil
  • 3 tablespoons flour
  • Orange peel

Ingredients for syrup:

  • 150 ml of water
  • 100 g sugar
  • candied orange peel

Cream ingredients:

  • 250 ml liquid cream
  • 3 yolks
  • 4 tablespoons sugar
  • 5 g gelatin
  • vanilla essence

Ingredients for chocolate icing:

  • 100 g milk chocolate
  • 50 ml liquid cream

Method of preparation:

1. Using a mixer, beat the egg whites. Add the egg yolks mixed with oil and orange peel. Gradually add the flour and mix very well, in one direction, from the bottom up.

Pour the dough into a posh and form circles on a tray covered with baking paper. Bake at 150 degrees for 20 minutes.

2. For the cream, we put the gelatin to hydrate. Using a mixer, beat the egg yolks. Add the sugar and heat the composition on a steam bath. After obtaining a thick cream, take the bowl off the heat and add the gelatin. Add the whipped cream and mix well.

3. To form the cakes, line each circle of dough with a tablespoon of cream. Cover with another circle and finally decorate with chocolate icing. Put the cakes in the fridge for 3 hours.


Indians, cream cakes

Then turn the baking paper on the other side so that the marker ink does not reach the countertop.
In a large bowl put 4 eggs, 150 g sugar, a pinch of salt, a teaspoon of vanilla essence.

Mix well until it doubles in volume. The composition will whiten considerably.

Add 2 tablespoons of oil and 150 g of sifted flour.

Mix with a spatula with wide movements, until the flour is well incorporated.

Put the dough in a posh with a round tip. Pour dough into each circle so that you do not exceed the edges of the circles.

Put the tray in the preheated oven at 180 degrees for 10 minutes.
When ready, remove the tray and peel off the tops with a spatula.

Move them to a grid. Allow to cool.

Continue like this with the rest of the dough.
In a saucepan, boil 50 g of sugar, 100 ml of water and the peel of an orange. Boil 4-5 minutes on medium heat. Strain and allow the syrup to cool.

Using a kitchen brush, syrup all the countertops without overdoing it.

In a saucepan put 75 g of chocolate and 100 ml of liquid cream for whipped cream. Simmer, stirring constantly with a spatula.

When it has turned into a shiny and homogeneous cream, remove from the heat.
With a teaspoon, cover half of the tops with the chocolate icing.

In a large bowl put 500 ml liquid cream for cream and 50 g powdered sugar. Stir at high speed until the cream hardens and becomes firm.

Put the cream in a posh with a large starry tip. Form a thick layer of whipped cream on tops that do not have chocolate icing.

Cover the tops with chocolate icing.

Refrigerate 2-3 hours or overnight before serving.


Indians, cream cakes

Then turn the baking paper on the other side so that the marker ink does not reach the countertop.
In a large bowl put 4 eggs, 150 g sugar, a pinch of salt, a teaspoon of vanilla essence.

Mix well until it doubles in volume. The composition will whiten considerably.

Add 2 tablespoons of oil and 150 g of sifted flour.

Mix with a spatula with wide movements, until the flour is well incorporated.

Put the dough in a posh with a round tip. Pour dough into each circle so that you do not exceed the edges of the circles.

Put the tray in the preheated oven at 180 degrees for 10 minutes.
When ready, remove the tray and peel off the tops with a spatula.

Move them on a grid. Allow to cool.

Continue like this with the rest of the dough.
In a saucepan, boil 50 g of sugar, 100 ml of water and the peel of an orange. Boil 4-5 minutes on medium heat. Strain and allow the syrup to cool.

Using a kitchen brush, syrup all the countertops without overdoing it.

In a saucepan put 75 g of chocolate and 100 ml of liquid cream for whipped cream. Simmer, stirring constantly with a spatula.

When it has turned into a shiny and homogeneous cream, remove from the heat.
With a teaspoon, cover half of the tops with the chocolate icing.

In a large bowl put 500 ml liquid cream for cream and 50 g powdered sugar. Stir at high speed until the cream hardens and becomes firm.

Put the cream in a posh with a large starry tip. Form a thick layer of whipped cream on tops that do not have chocolate icing.

Cover the tops with chocolate icing.

Refrigerate 2-3 hours or overnight before serving.


Indian

Another recipe taken from Bucatarese Vesele (I become their fan no1 :))) that actually conquered me!

Indian & # 8211 one of the best cakes ever eaten !!

No sense in telling you now - I don't wanna ruin the suprise.

  • Ingredients for 12 pieces
  • For shells
  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • grated lemon peel
  • salt
  • For the syrup
  • 150 gr water
  • 100 gr sugar
  • o lingurita esenta rom
  • candied orange peel
  • For the cream
  • 250 ml sweetened liquid cream
  • 3 yolks
  • 4 tablespoons sugar
  • 5 gr gelatin
  • a sachet of vanilla sugar
  • 40 ml water
  • For the glaze
  • 100 gr dark chocolate
  • 50 ml liquid cream
  • a teaspoon of butter

We prepare the shells first

Whisk the egg whites with a little salt. Add sifted flour, egg yolks, grated lemon peel and mix gently, lightly.

With the help of a posh we sprinkle in a tray lined with baking paper circles with a diameter of 5 cm.

I had 25 pieces, I ate one :)).

We put the tray in the oven (I baked twice) over medium heat, until the circles take on color on the sole and are cooked. I burned & # 8221, be so careful too :)). Leave them for a few moments then gently detach them with a fork.

If you don't feel like following the steps, stop here :)), eat the spindles and you're done :))

For syrup boil the water with the sugar for a few minutes. Add the orange essence and peel and leave to cool.

Put hydrated gelatin in 40 ml of water.

Mix the yolks with the sugar and place them in a double-bottomed bowl over low heat, stirring vigorously until the sugar is melted and the mixture is frothy. I think about 5-6 minutes from the time it starts to boil. Don't stop mixing because it smokes!

Turn off the heat, add the gelatin and mix until it melts. Add candied orange.

I added 3 tablespoons of candied orange syrup from Bunatati din natura.

Put the pot in another with cold water and cool. When it has reached room temperature, pour it over the whipped cream and mix for 3 minutes.

So & # 8230cream is & # 8230 without words! Absolutely wonderful, fixed to my taste, I will make a cake to fill it with cream prepared like this.

Take half the amount of peels and pass each cookie through syrup. So fast, don't forget it there :)).

With the help of a posh, spread the cream on each one. Lightly syrup the rest of the shells and put on top and then sprinkle the cream.

Let the plate cool for 5 minutes and prepare glaze putting the ingredients in a kettle and melting them over low heat. Homogenize.

Remove the tray from the cold and place a tablespoon of the cooled icing on each cake.


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