Traditional recipes

Dessert cake with chocolate and vanilla cream

Dessert cake with chocolate and vanilla cream

For the top, put the cocoa in a bowl and pour boiling water, stirring constantly, until smooth, then leave to cool. Strain the composition so as not to remain cocoa lumps.

Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue, which makes spikes when you remove the blades from the mixer. Rub the yolks with the other half of the sugar until white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition. Incorporate the flour mixed with the baking powder and at the end, in 2-3 rounds, the meringue.

Pour the composition into a tray (26 cm in diameter) lined with baking paper. Put the tray in the oven, over medium heat, for about 40 minutes, until the top becomes firm to the touch. Take it out on a grill and leave it to cool.

For the cream, mix the yolks with the sugar until they turn white. Add the starch and mix well. Then pour the warm milk, stirring gently. Put the pot on low heat and stir from time to time, until the composition begins to thicken (without boiling). Set the pot aside and leave to cool, stirring from time to time, so that no pojghita forms. Cover the cream with plastic wrap. In the cooled pudding, add the whipped cream, then add the vanilla essence to taste.

Hydrate the gelatin in 50 ml of water for 10 minutes, then heat it on a steam bath and mix gently until smooth. Let it cool a bit and add it over the vanilla cream.

Cut the worktop into three parts. Put one of the countertops on the plate inside a ring, pour half of the vanilla cream, put one countertop, pour the other half of the vanilla cream and place the third countertop.

Leave the cake in the fridge for 2-3 hours or overnight.

Before undoing the ring, carefully go around with a knife to peel off the edges.

For the cream, chop the dark chocolate. Heat the whipped cream until boiling, add the chocolate and mix until you get a homogeneous cream. Let it cool a bit and pour it over the cake, letting it flow easily over the edges.

Mix liquid cream with melted and cooled chocolate and decorate the cake according to your imagination.




Cake flavored with chocolate cream

8 eggs for countertop
200 grams of flour
50 grams of cocoa
250 grams of sugar
1 vanilla bean
lemon juice
150 ml rom
3 eggs for cream
4 tablespoons powdered sugar
4 tablespoons flour
6 tablespoons cocoa
300 ml milk
50 grams of butter
a little chocolate from the trade

Method of preparation:

1.
For the top: beat the egg whites with the sugar, add the yolks, flour and cocoa, then put in a greased form and lined with flour. Bake at the right heat.
2. Meanwhile, prepare the syrup: 250 grams of sugar boil for 10 minutes with 1 ½ glass of water, remove from the heat and add ½ vanilla stick, ½ spoon with lemon juice and 150 ml of rum.
3. After it has cooled, cut the top in two or three and syrup well.
4. Grease each sheet with cream prepared as follows: beat whole eggs with powdered sugar, add flour, cocoa and chocolate, then hot milk, and boil until thickened.
5. After it has cooled, mix it with the butter rubbed with foam. Then coat with cream and garnish with grated chocolate.


Fast chocolate cream (fasting)

Fasting fasting cream with chocolate, vanilla and coconut! Ideal for sheet cakes, cookies and cakes.

Preparation time:

Servings:

Ingredient:

Preparation instructions

Put the vegetable cream in a saucepan and heat well over low heat (not to boil).

Add the broken chocolate and mix well until you get a homogeneous composition.

Allow to cool for a few moments then add the coconut butter and vanilla extract.

Mix until the butter melts completely and obtain a homogeneous composition.

Use warm, if it cools it hardens immediately.

Good appetite!


Dessert cake with chocolate and vanilla cream - Recipes

450 almonds
5-6 dates
3-4 figs

250g avocado
200g oil
50g cocoa butter
220g honey (to taste)
70-80g orange juice
50 grams of coconuts
1/2 teaspoon vanilla
1 pinch of salt

250 grams cashews
200 grams of coconut oil
80 grams of cocoa butter
220 grams of honey
50-70 grams of lemon
1 piece orange peel
1/2 teaspoon vanilla

Garnish with liquid chocolate

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Vanilla mousse cake, strawberries and chocolate truffles

Countertop ingredients (20 cm):

Method of preparation: we mix the eggs with the sugar and a pinch of salt until they triple in volume and no more granules of sugar are felt. This takes about 10-15 minutes, depending on the mixer. Add sifted flour in two slices, mixing carefully with a spatula. Pour the composition into a pan greased with butter and lined with flour and bake in the preheated oven for about 45 minutes at 170 degrees. Do not open the oven door under any circumstances. It is ready when it turns golden and comes off the edges. Let it cool in the oven, with the door ajar, then cut it into 3 sheets.

Ingredients for vanilla mousse:

  • 350 ml fatty milk
  • 3 yolks
  • 30 g starch
  • 120 g sugar
  • 7 g gelatin
  • 30 ml of cold water
  • 400 ml whipped cream
  • ½ vanilla pods

Method of preparation: heat the milk and sugar with the vanilla seeds. Mix the yolks with the starch, then put a little warm milk over it and mix well. Return the composition to the pan and simmer over low heat, stirring constantly until it thickens. Hydrate the gelatin in cold water, then dissolve it in the microwave for a few seconds and mix it in the vanilla cream. Cover with cling film and allow to cool completely. Mix the cooled cream a little and mix it with whipped cream.

Ingredients for strawberry sauce:

  • 300 g frozen strawberries
  • 150 g sugar
  • 50 ml of water
  • 5 g gelatin
  • 20 ml of cold water

Method of preparation: we hydrate the gelatin in cold water. Boil a thick sauce, then add dissolved gelatin. Let cool completely. For chocolate truffles: 150 g dark chocolate, 150 ml liquid cream. Heat the whipped cream, then pour hot cream over the finely chopped chocolate. Leave for 5 minutes, then mix and leave to cool for a few hours in the refrigerator. Form truffles and freeze them or put them directly from the teaspoon.

Cake assembly:

On a plate place the first sheet of countertop, syrup it with a syrup of water, sugar and vanilla, put 2 tablespoons of strawberry sauce, then vanilla cream and place a few truffles, cover with a thin layer of cream and put the other sheet of countertop, cream, strawberry sauce, chocolate truffles, countertop and a thin layer of cream on top.

Ingredients for "dressing" the cake:

Method of preparation: mix everything together until you get a strong cream.

We leave it in the fridge for a few hours, then we take it out of shape, we dress it in a little white cream, then with the help of a posh in which we have pink, pale pink and white cream, we sprinkle it on the edge of the cake so as to obtain the gradient effect.

Level with a spatula. Optionally melt white chocolate with liquid cream (equal parts) and coloring and pour cooled icing on top.

We decorate with meringues, macarons, oreo biscuits and whatever else comes to mind. Good appetite!


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