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Separate the eggs, the egg white from the yolk. Beat the egg whites with a pinch of salt well and then add the sugar a tablespoon and mix well, until the sugar is incorporated and melts.
Add the yolks one by one and finally the flour, one tablespoon of flour. I mention that we put the baking powder in the flour and mix it with the flour. Put one tablespoon of flour and mix from the bottom up. After we have prepared the composition of the pandispan top, we prepare the tray in which we will bake the top, putting baking paper. I make this top in a tray, which detaches its walls. We will do the toothpick test to see if it is baked.
Heat 500 ml of milk with 100 g butter, 5 tablespoons of sugar, until the sugar melts. Take it off the heat and mix the 3 yolks, 1 sachet of vanilla sugar, mix them and boil them in a bain marie and then set them aside and pass to the next step.
The juice from a lemon and a whole lemon that we cut into slices, with the peel we put in the robot and we make pasta. We pass this content in a pan with 5 or 6 tablespoons of sugar that we boil over low heat, until it is homogenous. We put sugar according to how we like it, sweeter or less sweet. Then we add half of the envelope of whipping cream. We mix the first cream from step 1 with the second cream from step 2 and put it in refrigerator for at least an hour.
After the top is baked and we cooled it, we cut it in half and move on to assembling the cake.
We syrup the top with the pre-prepared syrup from 200 ml ness that we cooled and to which we add: 2 or 3 tablespoons of rum from Dr. Oetker, 3 tablespoons of Amaretto, 5 tablespoons of sugar. So we syrup the first top, then we come with cream in abundance, we put the second countertop and cream again. On the outer walls we put chopped almonds, with the help of the bag in which the almonds are.
On top we put slices of kiwi (fruit), in what shapes we want and sprinkle a few tablespoons of green coconut. This cake is a delight with sour cream and fruit as well, it is very refreshing and goes very well done in summer.
Good appetite !!!
We put 3-4 tablespoons of whipped cream, with this amount we will cover the whole cake and with the rest we will decorate it. I used a star nozzle but you can use whatever you want or decorate it as you like. If you want more elaborate shapes to decorate the cake, I suggest you add whipped cream hardener. With the same nozzle, decorate at the base of the cake and on the side forming vertical lines of 3. I also decorated with chocolate drops.
Put the cake in the fridge for 6 hours, take it out and leave it for 1-2 hours at room temperature after which it can be cut and served! I hope you try the recipe, the good looking cake with vanilla cream is very, very good. Good job and good appetite!
Fanta cake with orange juice, a delicious cake with syrupy top, fine cream with fresh cottage cheese, cream cheese and pudding with orange juice. Unlike the Fanta cake, the cake top is syruped with orange juice and the cream is distributed on 3 tops.
Dobos cake or cake with leaves, fine cream with chocolate and caramel icing. It is one of the most famous confectionery cakes along with the Diplomat cake, almonds, excellent cake, savarine or quick eclairs.
Tosca cake with poppy top and vanilla cream, a cake inspired by the cake recipe of the same name, Tosca cake. Each cake recipe I post on the blog is special in its own way but the Tosca cake is special.
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Bohemian cake with chocolate and whipped cream, a cake for special occasions or weekends. Unlike the Bohemian cake, the cake is prepared with 3 fluffy cocoa tops filled with butter cream and chocolate.
Black Forest cake with cherries or cherries, a German cake best known in the world as Schwarzwälder kirschtorte, Black Forest Cake or Gâteau Forêt Noire.
Sacher cake with chocolate and apricot jam, a classic cake recipe for special occasions. The famous Sacher Cake is fine, delicious and sober. I always associated it with a little black dress or little black dress. That's because both denote elegance and refinement.
Method of preparation
Mascarpone and strawberry cake
Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,
Chocolate cake and coffee cream
Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with
Vanilla and kiwi cream tart
Countertop ingredients: 200 gr butter, 150 gr sugar, 3 eggs, 1 salt powder, grated peel of a lemon, 1 sachet baking powder, vanilla essence, 250 g flour
Cream ingredients: 250 ml milk, 3 egg yolks, 50 g sugar, 2 tablespoons flour, a vanilla bean or 1 vial of vanilla essence, 1 tablespoon food starch
Ingredients for decoration: 3 kiwi fruit
Method of preparation: Countertop preparation: The butter kept at room temperature is mixed with the sugar until the sugar melts and we obtain a homogeneous composition. Add the eggs one at a time and continue mixing. Add salt, grated lemon peel and flour mixed with baking powder. Knead the composition until you get a slightly sandy and perfectly homogeneous dough. Spread with a rolling pin on the work table in a thin sheet. Grease a 25 cm tart pan with butter and spread the tart sheet in the pan. Prick with a fork from place to place, then put in the oven in the oven heated to 180 degrees and bake for about 20-25 minutes, until lightly golden.
How to prepare cream: Boil the milk in a pot together with the vanilla pod, until the milk boils, then remove the pod. Rub the 3 yolks with the sugar until they froth. Gradually add flour, starch and mix everything. The mixture obtained is added over hot milk. Mix the composition with a whisk, then boil and mix until thickened.
Tart assembly. Pour the hot cream in the shape of a tart over the counter, then clean the kiwi fruit, slice and decorate the tart. Leave it to cool for about 2 hours, then you can portion it and serve it.