Traditional recipes

"12 Hour" Cake


In a bowl, mix the sugar, vanilla sugar, cocoa, then gradually add the milk and oil, until well blended. Put it on the fire and let it boil. A cup of this composition stops.

The rest of the chocolate syrup is left to cool, then mix with 5 yolks, add ground walnuts, flour mixed with baking powder and finally the beaten egg whites and large pieces of walnuts.

Pour the composition into the tray lined with baking paper and bake in the preheated oven for 25-30 minutes, until it passes the toothpick test.

When it is ready, take the tray out of the oven and after it has cooled, cut it into squares, pour over the countertop the remaining cocoa syrup in which I added half a bottle of rum essence and spread it with the back of a spoon over the entire surface of the cake, and the syrup will drain by syruping the cake. Separately caramelize 5 tablespoons of sugar, pour over it a cup of water and after it has cooled, put it in the pan to syrup the cake and from the bottom up, that is to absorb the burnt sugar syrup.

Decorate with white chocolate, whipped cream and nuts. I preferred the cranberry.


ORA 12 cake - Daniela Stîngaciu

Ingredients: For the countertop: 4 eggs, 300 g caster sugar, 300 ml sweet milk, 150 ml oil, 150 g. Finely chopped walnuts, 3 tablespoons cocoa, about 400 g flour, 1 baking powder, 1 teaspoon baking soda of sodium quenched in lemon juice.

Separate the eggs, beat the egg whites separately with the salt, add the sugar, beat well then add the yolks.

Then add the milk, oil, nuts (keep a few for decoration), cocoa, sifted baking powder, baking soda and flour gradually.

A cake-like dough must be obtained, it can be beaten by hand or with a mixer.

Grease and line a tray with high walls, pour the dough that is baked for about 30-35 minutes in the preheated oven first on high heat then on low heat.

After baking, turn over on a tray and leave to cool. When it cools, prepare the syrup.

For the syrup we need:

1 liter of water, 400 g caster sugar, 2-3 bottles of rum essence.

Boil water and sugar for about 20 minutes. After removing from the heat and cooling, add the rum essences, if you do not like a concentrated rum aroma you can put only 1 or 2 bottles.

Pour the warm syrup over the cold counter, leave it for a while and then cut the squares, which we decorate with whipped cream and a few hazelnuts and / or walnuts).


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ORA 12 cake - Daniela Stîngaciu

Ingredients: For the countertop: 4 eggs, 300 g caster sugar, 300 ml sweet milk, 150 ml oil, 150 g. Finely chopped walnuts, 3 tablespoons cocoa, about 400 g flour, 1 baking powder, 1 teaspoon baking soda of sodium quenched in lemon juice.

Separate the eggs, beat the egg whites separately with the salt, add the sugar, beat well then add the yolks.

Then add the milk, oil, nuts (keep a few for decoration), cocoa, sifted baking powder, baking soda and flour gradually.

A cake-like dough must be obtained, it can be beaten by hand or with a mixer.

Grease and line a tray with high walls, pour the dough that is baked for about 30-35 minutes in the preheated oven first on high heat then on low heat.

After baking, turn over on a tray and leave to cool. When it cools, we prepare the syrup.

For the syrup we need:

1 liter of water, 400 g caster sugar, 2-3 bottles of rum essence.

Boil water and sugar for about 20 minutes. After removing from the heat and cooling, add the rum essences, if you do not like a concentrated rum aroma you can put only 1 or 2 bottles.

Pour the warm syrup over the cold counter, leave it for a while and then cut the squares, which we decorate with whipped cream and a few hazelnuts and / or walnuts).


Send a delicious recipe too!

Are you an expert in the kitchen? Do you like to invent recipes?
Do your dishes look like magazines? Cook something good, arrange
appetizing food on a plate and take a picture of it.


12 o'clock cake, old confectionery recipe

Method of preparation /Countertop preparation. Break the eggs in a bowl and mix together with a pinch of salt until they froth. Gradually add the sugar over them and continue mixing until the sugar melts, then add the oil in a thin thread, incorporate the flour mixed with the powder. baked, cocoa, milk kept at room temperature, and mix gently with a whisk until all ingredients are well blended. The obtained composition is poured into a tray with a size of 20x30cm, greased with butter and lined with baking paper. Bake the cake for about 25-30 minutes in the oven heated to 180˚ degrees. After baking, leave the top to cool in the pan.


Preparation of the syrup. Put 2 tablespoons of sugar water in a pot and simmer until all the sugar has melted. Turn off the heat and add honey and rum essence to the hot composition, mix well and allow to cool completely. Leave the top in the baking tray and syrup with a spoon, then cut into equal squares.


Preparation of the glaze. In a metal bowl, put the broken chocolate in pieces together with the butter and melt in a bain-marie, stirring constantly until the chocolate melts, then leave to cool.

Assembling the cake.Place the cut top on a tray and glaze each piece with a spoon. Mix the cream, add the hardener over it, and mix until it hardens then put it in a pos with a big star and decorate each square. It can be decorated with a little grated chocolate. Keep the cake in the fridge for about an hour, then we can serve it.


"12 Hour" Cake

Recipe posted in the forum by Cris
I remembered these days a delicious cake that I enjoyed many years ago (I think about 20 or better) when I went out with friends in town. In our time, I only went out to a confectionery and to a movie at the cinema.
Finally, the cake was called "12 o'clock." I searched the net for the recipe and all I found was a kind of well-syruped blackberry. What I did not like and it seemed exaggerated, was the syrup made from 1 l of water and 400 g of sugar. So I adapted the black woman I used to do and something very good came out and I say, it looks good
recipe (after the blackberry made by me and not the one on the net)

In a bowl, mix the sugar, vanilla sugar, cocoa, then gradually add the milk and oil, until well blended. Put it on the fire and let it boil. A cup of this composition stops.
The rest of the chocolate syrup is left to cool, then mix with 5 yolks, add ground walnuts, flour mixed with baking powder and finally the beaten egg whites and large pieces of walnuts.

Pour the composition into the tray lined with baking paper and bake in the preheated oven for 25-30 minutes, until it passes the toothpick test.

When it is ready, remove the tray from the oven and after it has cooled, cut it into squares, pour over the countertop the remaining cocoa syrup in which I added half a bottle of rum essence and spread it with the back of a spoon over the entire surface of the cake, and the syrup will drain by syruping the cake.


Separately caramelize 5 tablespoons of sugar, pour over it a cup of water and after it has cooled, put it in the pan to syrup the cake and from the bottom up, that is to absorb the burnt sugar syrup. : D
Decorate with white chocolate, whipped cream and nuts. I preferred the cranberry.


12 o'clock cake, old confectionery recipe

Method of preparation /Countertop preparation. Break the eggs in a bowl and mix together with a pinch of salt until they froth. Gradually add the sugar over them and continue mixing until the sugar melts, then add the oil in a thin thread, incorporate the flour mixed with the powder. baked, cocoa, milk kept at room temperature, and mix gently with a whisk until all ingredients are well blended. The obtained composition is poured into a tray with a size of 20x30cm, greased with butter and lined with baking paper. Bake the cake for about 25-30 minutes in the oven heated to 180˚ degrees. After baking, leave the top to cool in the pan.


Preparation of the syrup. Put 2 tablespoons of sugar water in a pot and simmer until all the sugar has melted. Turn off the heat and add honey and rum essence to the hot composition, mix well and allow to cool completely. Leave the top in the baking tray and syrup with a spoon, then cut into equal squares.


Preparation of the glaze. In a metal bowl, put the broken chocolate in pieces together with the butter and melt in a bain-marie, stirring constantly until the chocolate melts, then leave to cool.

Assembling the cake.Place the cut top on a tray and glaze each piece with a spoon. Mix the cream, add the hardener over it, and mix until it hardens, then put it in a large star bowl and decorate each square. Decorate with a little grated chocolate. Keep the cake in the fridge for about an hour, then we can serve it.


12 o'clock cake, old confectionery recipe

Method of preparation /Countertop preparation. Break the eggs in a bowl and mix together with a pinch of salt until they froth. Gradually add the sugar over them and continue mixing until the sugar melts, then add the oil in a thin thread, incorporate the flour mixed with the powder. baked, cocoa, milk kept at room temperature, and mix gently with a whisk until all ingredients are well blended. The obtained composition is poured into a tray with a size of 20x30cm, greased with butter and lined with baking paper. Bake the cake for about 25-30 minutes in the oven heated to 180˚ degrees. After baking, leave the top to cool in the pan.


Preparation of the syrup. Put 2 tablespoons of sugar water in a pot and simmer until all the sugar has melted. Turn off the heat and add honey and rum essence to the hot composition, mix well and allow to cool completely. Leave the top in the baking tray and syrup with a spoon, then cut into equal squares.


Preparation of the glaze. In a metal bowl, put the broken chocolate in pieces together with the butter and melt in a bain-marie, stirring constantly until the chocolate melts, then leave to cool.

Assembling the cake.Place the cut top on a tray and glaze each piece with a spoon. Mix the cream, add the hardener over it, and mix until it hardens then put it in a pos with a big star and decorate each square. It can be decorated with a little grated chocolate. Keep the cake in the fridge for about an hour, then we can serve it.


Cake Time 12

ingredients
Top: 4 eggs, 1 pinch of salt, 150 g sugar, vanilla essence, rum essence, 25 ml water, 40 g soft butter, 150 g flour, 50 g cocoa, 1/2 sachet baking powder (5 g ), Syrup :, 125 g sugar, 300 ml water, 1 sachet of cappuccino with chocolate (12.5 g), rum essence, to taste, Icing :, 200 g milk chocolate, 30 g butter, 3 tablespoons milk, For decoration :, 250 ml sweetened liquid cream, chocolate flakes, cocoa, Tray size: 20/30 cm

Difficulty: Average | Time: 2h


Method of preparation

Rub the butter with the sugar, gradually add the egg yolks, vanilla essence, milk, a pinch of salt and cocoa. Carefully incorporate the beaten egg whites, then the flour, baking powder and mix well.

A creamy composition is obtained (as in black, we only use the yolks and egg whites on the counter) which is poured into a tray prepared with baking sheet, put in the preheated oven for about 30 minutes, on low heat (or until the test passes toothpicks). Leave to cool.

Prepare the syrup from water and sugar, remove from the heat, add the rum essence, leave to cool.

Beat the whipped cream with the mixer until it becomes fluffy, but neither soft nor hard.

Heat the liquid cream over a low heat (taking care not to boil it), remove from the heat, add the chopped chocolate and mix until the chocolate melts. Because it seemed too thick, and the chocolate taste too strong, I added 2 tablespoons of cold milk and mixed (no need to reheat, it will blend nicely). Leave to cool for 1-2 minutes, then pour the icing over each square.

Allow the icing to thicken a little, then decorate each square with whipped cream. At the end, grate a little chocolate over each cake.

Let cool until ready to serve.

Do not overdo it with the essence of rum, so as not to cover the other flavors of the cake.

If the icing has hardened and you want it thinner, you can also thin it with a little milk.

Be sure to space the cakes apart when glazing them so that the icing can drain well.


"12 Hour" Cake

Recipe posted in the forum by Cris
I remembered these days a delicious cake that I enjoyed many years ago (I think about 20 or better) when I went out with friends in town. In our time, I only went out to a confectionery and to a movie at the cinema.
Finally, the cake was called "12 o'clock." I searched the net for the recipe and all I found was a kind of well-syruped blackberry. What I did not like and it seemed exaggerated, was the syrup made from 1 l of water and 400 g of sugar. So I adapted the black woman I used to do and something very good came out and I say, it looks good
recipe (after the blackberry made by me and not the one on the net)

In a bowl, mix the sugar, vanilla sugar, cocoa, then gradually add the milk and oil, until well blended. Put it on the fire and let it boil. A cup of this composition stops.
The rest of the chocolate syrup is left to cool, then mix with 5 yolks, add ground walnuts, flour mixed with baking powder and finally the beaten egg whites and large pieces of walnuts.

Pour the composition into the tray lined with baking paper and bake in the preheated oven for 25-30 minutes, until it passes the toothpick test.

When it is ready, take the tray out of the oven and after it has cooled, cut it into squares, pour over the countertop the remaining cocoa syrup in which I added half a bottle of rum essence and spread it with the back of a spoon over the entire surface of the cake, and the syrup will drain by syruping the cake.


Separately caramelize 5 tablespoons of sugar, pour over it a cup of water and after it has cooled, put it in the pan to syrup the cake and from the bottom up, that is to absorb the burnt sugar syrup. : D
Decorate with white chocolate, whipped cream and nuts. I preferred the cranberry.


Petre Roman cake

Do you know those recipes you want to make "for life"? The recipes that you always intend to make & # 8220weekendul futur & # 8221, only that weekend never comes again and you postpone them and postpone them again, until you never make them again? This is exactly what happened with Petre Roman Cake, which has not had its turn so far, although I have had the recipe for many, many years. Why did I keep postponing? Well, every time I thought I would prepare it, it reminded me of the words of the lady from whom I had the recipe & # 8220 beat eggs a lot, so, half an hour and then bake 3 sheets, very carefully, to be fluffy. AND make the pudding and wait for it to cool well and then rub the butter, just like that, well and put the pudding and make the cream. But do not put cream on the sheets until you have greased the sheets with burnt sugar. It's hard with burnt sugar, but after breaking 2 sheets, you get caught up in how to do it & # 8221.

Yes, I kept getting discouraged and now, when I finally took my heart in my teeth and tried the Petre Roman Cake, I can tell you, with my hand on the goose heart, that it is the best cake I made- ever and definitely one of the most beautiful cakes in my repertoire! And no, Petre Roman Cake really doesn't prepare as hard as the lady explained to me and yes, it's a bit of a hassle with caramel syrup, but not if we're careful J And no, we don't even have to beat eggs 30 minutes, as only now we have a mixer, we don't beat them (unless you want to replace a day of the gym with the preparation of the countertop for Petre Roman Cake).


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