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Desert wrong Emma

Desert wrong Emma

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I used a cake form with a diameter of 26 cm.

Top 1 cocoa: Whisk the egg whites with a pinch of salt, add the sugar and beat well until you get a strong meringue. Incorporate the yolks with slow movements from bottom to top, finally sift the cocoa and flour and mix from bottom to top with slow movements. Wallpaper the form with baking paper, add the mixture, level it and shape it in the preheated oven at 180 degrees C. Make the toothpick test to see if the top is baked. Being a thin top, it bakes very quickly, especially if you have an electric oven with ventilation.

2 cocoa wheat. Proceed in the same way as on the first countertop.

Top 3 with walnuts: Beat the egg whites with a pinch of salt, add the hard foam, add the sugar and beat until you get a strong meringue. Incorporate coarsely chopped walnuts and flour with slow movements from bottom to top. Wallpaper the cake form with baking paper, add the composition, level it and put it in the preheated oven, it is ready when it passes the toothpick test. Leave to cool. And then cut into two equal parts.

Syrup: Boil the water with the sugar, when it has boiled for 2-3 minutes, remove from the heat and add the rum essence, leave to cool.

Cream: Put the yolks in a double-bottomed stainless steel pan and mix the sugar well, then add the cream for the whipped cream and chopped chocolate, put the pan on the steam bath and mix continuously until the chocolate melts, it should not touch boiling point. Leave it in the fridge for 3 hours, then mix well until you get a consistent and frothy cream.

Cream: In a stainless steel bowl (which I keep in the freezer for 3 minutes) put the cold cream and start mixing well until you get a firm cream.

Assembly: On a plate we place the top 1 of cocoa, we syrup it we spread a part of the cream, over the cream we put the first part of the top 3, we syrup, we spread the cream, we place the top 2, we syrup and we spread the cream and the last top is walnut syrup. We stop a little cream for garnish. We cover the whole cake in whipped cream and then garnish with the cream off.

Simple cake with dark chocolate cream

What would you say if you tried a new cake recipe this weekend? A simple cake with dark chocolate cream. You have to make a pandispan top with cocoa and a mascarpone cream with dark chocolate. It doesn't take long, it's made with cheap and handy ingredients.

After I made my birthday cake with a simple pandispan top and white chocolate cream & # 8211 see here the recipe & # 8211 and I imagined it like this, more spring, I came up with the idea to make the "black" version his.

So today we have in the menu the dark version of the same cake from last week with only a few changes. Obviously, instead of white chocolate I used dark chocolate and in the pandispan cake top I put a teaspoon of cocoa and made it chocolate. It's the same "Marie but with a different hat", you know the saying.

Cake & # 8222Petal & # 8221

1. Break the eggs and separate the yolks from the egg whites. Rub the yolks with a pinch of salt in a bowl, and beat the egg whites in another bowl, then add the sugar, vanilla and almond essence, the yolks and sifted flour mixing gently so as not to form lumps.

2. Pour the composition into a cake tin lined with baking paper and place in the hot oven.

3. Meanwhile, boil the syrup until it is reduced by half, leave to cool and add the almond and vanilla essence.

4. Separately, prepare the cream from the rubbed egg yolks powdered with powdered sugar, vanilla and brandy or whiskey cream and finally put the cream cheese. Pass some of the raspberries with the blender and add to the cream cheese. Remove the top, cool to room temperature, cut, syrup and fill with the prepared cream. Dress in whipped cream and garnish with raspberries, chocolate flakes and rose petals. Leave to cool for 2-3 hours.

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