After Eight Cake

countertop: Separate the egg whites from the yolks. Mix the yolks with the sugar until they become like a cream, add the honey, milk and oil. At the end add the flour, semolina, cocoa and baking powder (mixed before). Beat the egg whites with a powder salt and incorporate them lightly, with a spatula, into the yolks. Wallpaper a tray with baking paper, pour the composition and bake in the preheated oven for about 30-35 min. We do the toothpick test.

Cream: We put the liquid cream on the fire in a saucepan. Add the broken chocolate pieces and bring the composition to the boil. Set it aside, mix well, then leave it in the fridge for a few hours (preferably overnight). Mix the cream until smooth and then add the mint syrup.

Glaze: Put in a bowl on the fire, butter, water, oil and leave until the butter melts. Set aside and incorporate the broken chocolate pieces, stirring until the chocolate melts. Allow the icing to reach room temperature.

Decor glaze: Put the butter and whipped cream in a bowl on the fire. When the butter melts, set it aside and add the broken chocolate pieces, stirring until the chocolate melts. Allow to reach room temperature.

Syrup: Mix water with mint syrup.

Assembly: Place the top on the plate and syrup. Spread half of the cream and over the cream, glaze. Let it cool until the icing hardens. Add the rest of the cream and cut the cake into cubes with a knife passed through hot water, then on each cube put a teaspoon of decorative icing and spread well. Stop 2-3 tablespoons of decorative icing that we will put in a kitchen syringe with a thin tip, with which we will draw thin lines over the already hardened decor icing.



After Eight cake in Philips Multicooker

ingredients
300gr flour, 60 gr coconut flakes, 200 gr sugar, 1 sachet of baking powder, 180gr yogurt, 80 ml oil, 130 ml mint syrup, 3 eggs, 1 tablespoon vanilla extract, 125 gr bitter chocolate with mint,, Pt. garnish :, 200 g sweet cream, 50g powdered sugar, 3 drops green food coloring, chocolate After Eight

Difficulty: low | Time: 1h 30 min


Method of preparation

Top: Separate the egg whites from the yolks. Mix the yolks with the sugar until they become like a cream, add the honey, milk and oil. At the end add the flour, semolina, cocoa and baking powder (mixed before). Beat the egg whites with a pinch of salt and lightly incorporate them, with a spatula, into the yolks. Wallpaper a tray with baking paper, pour the composition and bake in the preheated oven for about 30-35 min. We do the toothpick test.

Cream: We put the whipped cream on the fire in a saucepan. Add the broken chocolate pieces and bring the composition to the boil. Set it aside, mix well, then leave it in the fridge for a few hours (preferably overnight). Mix the cream until smooth and then add the mint syrup.

Glaze: Put in a bowl on the fire, butter, water, oil and leave until the butter melts. Set aside and incorporate the broken chocolate pieces, stirring until the chocolate melts. Allow the icing to reach room temperature.

Decor icing: Put in a bowl on the fire, butter and whipped cream. When the butter melts, set aside and add the broken chocolate pieces, stirring until the chocolate melts. Allow to reach room temperature.


Method of preparation

Mix in a bowl the flour, sugar, baking powder and coconut flakes. Then add the yogurt, eggs, oil, mint syrup and vanilla extract. We mix everything well and we will get a fluid composition.

We break the chocolate into suitable pieces. Remove the bowl from the appliance, place it on a baking sheet, draw a circle and cut. We wet the piece of paper then squeeze / squeeze it in the palm. Grease the inside of the multicooker bowl with butter, place the wet paper at the base, over which we put the chocolate pieces and pour the mint composition on top. Put the bowl in the Multicooker, close the lid, select the Bake program from the menu, temperature 180 *, baking time 50 & rsquo and press start.

When the time has elapsed, remove the appliance from the socket, open the lid and let the cake cool, only then remove it from the bowl. Beat the cream with the sugar until it hardens, add the dye, mix well and let it cool. When the cake has cooled completely, cut a little from the lid (not to leave it with the vault) and decorate it with whipped cream, according to your imagination. I covered it with whipped cream, lined the top with small chocolates with After Eight mint, crushed a little crust on top and sprinkled a few small pieces of the same chocolate.

Ps: If you don't have a Multicooker, it's no problem, use the stove oven and you will get the same result.


After Eigh cake in Philips Multicooker

Mix in a bowl the flour, sugar, baking powder and coconut flakes. Then add the yogurt, eggs, oil, mint syrup and vanilla extract. We mix everything well and we will get a fluid composition.
We break the chocolate into suitable pieces. Remove the bowl from the appliance, place it on a baking sheet, draw a circle and cut out. We wet the piece of paper then squeeze / squeeze it in the palm.
Grease the inside of the multicooker bowl with butter, place the wet paper at the base, over which we put the chocolate pieces and pour the mint composition on top.
Put the bowl in the multicooker, close the lid, select the bake program from the menu, temperature 180 *, baking time 50 'and press start.
When the time has elapsed, remove the appliance from the socket, open the lid and let the cake cool, only then remove it from the bowl.
Beat the cream with the sugar until it hardens, add the dye, mix well and let it cool.
When the cake has cooled completely, cut a little from the lid (not to leave it with the vault) and decorate it with whipped cream, according to your imagination.
I covered it with whipped cream, lined the top with small mint chocolate bars after eight, crushed a little crust on top and sprinkled a few small pieces of the same chocolate.

Ps: If you don't have a multicooker, it's no problem, use the stove oven and you will get the same result.


After Eight Cake - Recipes

Some of my favorites. God, how good they are, with the fine aroma of cinnamon & # 8230 I could never refuse one! But what do we do if we are on a diet? Or if we want to consume a lighter version of them? Simple. We get our hands on them and make them ourselves. Very good and those that fit perfectly to those who struggle with weight on the dukan diet.

But let's not linger and go to the kitchen. Don't be scared of the list of ingredients even if it seems very long, the preparation is easy.

Cruise Phase (PP, PL), Consolidation, Definitive Stabilization

- 150 g defatted Greek yogurt

- 1 vial of vanilla essence

- 3 lg sweetener (to taste)

-2-3 lgt cinnamon (depends on tastes)

- 3 lg xylitol (has granulated sugar, but if you do not have you can put sweetener powder)

- 1 vanilla pod (or vanilla essence)

- 1 lg skim cheese or quark

Countertop preparation. Separate the egg whites from the yolks. We mix the latter with yogurt, bran, starch, sweetener, vanilla essence and baking powder. Beat the egg whites with a little hard foam salt to keep them on the mixer blade. We then integrate the egg white foam into the yolk composition. Line the oven tray with baking paper and spread the composition evenly over the large tray. Put in the preheated oven at 180 degrees and bake for 20 minutes.

Then let it cool for 5 minutes and try to peel off the countertop paper carefully. We then roll either in paper or in a clean kitchen towel the countertop, along it and leave it like that for about 15 minutes. Unwrap the roll and powder it with cinnamon and sweetener, and then roll it and wrap it in aluminum foil. Refrigerate for 30 minutes.

Meanwhile, prepare the syrup: heat the milk and mix it with the cinnamon, then let the syrup cool.

After 30 minutes in the refrigerator, unwrap the aluminum foil and cut the roll into pieces about 2-2.5 cm thick. We place them in a silicone tray and pour the prepared syrup over them with a spoon. Bake them again in the preheated oven at 170 ° C, for 20 minutes or until we notice that a crispy crust forms on the surface.

Prepare topping. While they are baking, we take care of the topping. Put the milk together with the vanilla pod in a bowl on the stove to heat, keeping 3-4 lg in a cup. Add the starch and sweetener to the cup and mix. When the milk is hot, remove the pod and pour the starch. Stir over low heat until the composition thickens and boils. Be careful, however, not to thicken too much. If you think that the vanilla flavor is not enough, you can add more essence.

Remove from the heat and set aside for 5 minutes. Then add the cheese and mix.

Pour the topping over the rollers either in the tray or when serving, directly on the plate.


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