Countertop: Whole eggs are beaten with spoonful of sugar and salt powder until they increase in volume and become a cream. Add water, melted butter, mix well. Remove the goals and add the mixed dry part (flour, starch, baking powder) mixing from the bottom up. The composition is placed in a rectangular tray lined with baking paper. Bake for 40 minutes. the fire softly. The toothpick test is done.
Cream: Gelatin is hydrated in half a cup of water, then put in the microwave to melt for 30 sec. In a double-bottomed saucepan, melt the butter, add the raspberries and sugar, water and bring to the boil. When they have become a paste, the composition is passed through a strainer. The resulting paste is put back on the fire with a tablespoon of starch. When it is ready, add gelatin, let it cool, then mix it with a box of mascarpone.
Whip the cream with a tablespoon of powdered sugar.
Syrup: put the ingredients to boil (water, sugar) at the end put the flavors.
The top after being removed from the oven and cooled is syruped with the syrup made above. Put sour cream with mascarpone over which it is placed in a thin layer of whipped cream. Garnish with sugar hearts.
Laura cake with cocoa top, mascarpone cream and raspberries
Method of preparation .Countertop preparation. In a pot, mix the sugar with the cocoa, milk and butter, then put the pot to boil over low heat. Bring to the boil, stirring constantly until the butter melts and the composition begins to boil, then turn off the heat and allow to cool completely. The flour is mixed with the baking powder and added a little in the chocolate composition and mix for about 2-3 minutes. . Add the eggs one at a time and mix after each egg added until perfectly blended. Wallpaper a 20 × 30 cm rectangular tray with baking paper and pour the composition, level it well with a spatula, then bake the tray in the oven heated to 180˚, and bake the blackberry for about 30-35 minutes, then remove from the oven and leave to cool. After cooling, cut carefully into 2 equal sheets.
Preparation of the cream. Separately mix the whipped cream until it hardens, then with the help of a spoon add mascarpone cream over the whipped cream, 250 g of the amount of raspberries and mix lightly with a spatula with movements from top to bottom until it is perfectly incorporated.
Black woman with mascarpone and chocolate
Autumn is coming, I'm glad, I'm fed up with the God of great heat! Until I started with pickles and preserves, I took it slowly, with recipes from autumn-winter like this, in this case a super chocolatey blackberry and when I say chocolatey & # 8230 it's really the kind of cake in which you stick your teeth and forget of all the troubles, problems and diets & # 8230 I was told at least that I was also with the Dukan of life, although I honestly tell you & # 8230 I was a little taken aback. Not to mention these restrictive diets and things, I'd better write you the recipe, whatever it is, life without chocolate is not life!
Top and cream ingredients:
& # 8211 250g butter
& # 8211 100g household chocolate or chocolate with a high cocoa content
& # 8211 200g old
& # 8211 50g cocoa
& # 8211 150g mascarpone + 350g mascarpone
& # 8211 3 eggs husband
& # 8211 2 teaspoons vanilla extract
& # 8211 150g grams of flour
& # 8211 1 salt powder
& # 8211 100g vanilla powdered sugar
& # 8211 1 sachet of gelatin soaked in 50ml water
First, heat the oven to 160 ° C and line it with baking paper or grease it with butter and line a tray with removable walls with flour, I used a square one, 20x20cm. Melt the butter and chocolate, in a steam bath or in the microwave and put them in the mixer bowl. Mix with sugar and cocoa, then put the 150g mascarpone, eggs, vanilla and finally sift flour and salt. Pour the composition into the tray (it will be a very dense composition), level with a spatula and bake for 40-45 minutes or until the toothpick test passes.
For the cream, first mix the water and gelatin and leave them for 10 minutes, until we deal with the mascarpone, which must be at room temperature (I'm talking about the 350g mascarpone) which we mix with powdered sugar, with the mixer at medium speed. , until the powdered sugar is completely melted. Then melt the gelatin in a steam bath, be careful, if the gelatin starts to boil, it loses its properties, so it is necessary to keep it on a very low heat and to stir continuously until it is liquid, but it does NOT boil. Put the gelatin over the mascarpone cream, mix well, then pour the cream over the counter and let it cool for 2-3 hours.
Ingredients for the glaze:
& # 8211 200g household chocolate (but good quality, yes?)
& # 8211 100ml liquid fresh
& # 8211 50g butter
Finely chop the chocolate and place it in a large bowl. Separately, in a saucepan, put the whipped cream and butter and put them on the fire, bring them to the boil, then pour them over the chocolate. Leave for 2-3 minutes, then mix well until all the chocolate is melted and we have a shiny cream. Pour the chocolate cream over the mascarpone cream, level well with a spatula and let it cool again, at least 2 hours, preferably overnight.
Apart from the countertop, which is easy and quick to make anyway, the cake is unbaked and the ingredients are available to anyone, so it's worth a try, I say. Another important thing: if you do not have a tray with removable walls, you can also use a round cake tray or a normal tray, bake the top, let it cool, then remove it from the tray, line the tray with cling film and put the top in place, then cream and glaze. These are the alternatives for the countertop, otherwise everything is a breeze! Good luck, dear ones!
Cake with nutella, chocolate and bananas
This pine was discovered by Melanialuca. Discover (and save!) Pins on Pinterest! MASCARPONE CREAM ROLL & # 8211 Good to see you again this year. So for New Year's Eve I didn't make a cake, but the roll a. Culinary recipe Desert biscuit cake with mascarpone cream and finetti from the Cakes category. When I tasted the result, the first thought was to repeat it immediately to show you. Chocolate cream with mascarpone for cake, cake, cookies, macarons. This cake without baking with champagne, whipped cream and chocolate biscuits is.
An extraordinary chocolate cream recipe, as soon as I saw it I was. These fluffy creams can be used for various homemade desserts: cakes, rolls. For the cream, beat the whipped cream well and put it in the fridge to harden a little. We also mix them mascarpone with sugar.
The last countertop, finetti cream and melted chocolate on top, which I poured on top and simply let it flow on the cake. Cake with finetti cream and mascarpone.
The ground biscuits are mixed with melted chocolate in a few tablespoons of milk and sugar. It is spread on the bottom of a tray with removable walls and placed in the refrigerator.
Put the gelatin sheets in cold water to hydrate, pour the condensed milk into a pan and heat over low heat.
When hot, remove from the heat, add the broken chocolate and mix until the chocolate melts.
Until this cream cools, beat the whipped cream, put mascarpone and mix until smooth. .
Squeeze the gelatin and melt it in the microwave together with the liqueur.
Add gelatin and vanilla essence.
Mix well, remove the tray from the refrigerator and pour the cream over the counter.
Leave in the fridge for about 2 hours (the cream must be well coagulated)
Mix the raspberries with the sugar and boil for 10 minutes, add the lemon juice.
After leaving it in the fridge for 2 hours (the cream must be well coagulated), add the hot raspberry icing to the cake with mascarpone and white chocolate.
RASPBERRY, VANILLA AND MASCARPONE CAKE
The cake with raspberries, vanilla and mascarpone was a perfect treat! Sweet-sour & # 8230 hmmm, one serving would have been too little, so it only lasted an hour from the moment I sliced it!
For countertop (23 * 32 cm):
4 eggs (medium size)
150 g sugar
1 sachet of vanilla sugar
150 g flour
1 teaspoon baking powder
1 pinch of salt
For the filling:
500 g raspberries
1 sachet of red gelatin
100 ml concentrated raspberry syrup
150 ml water
1 sachet of vanilla pudding
3 tablespoons powdered sugar
400 ml of milk
100 g butter
300 g mascarpone
200 g biscuits
200 ml of milk
200 g milk chocolate
100 g raspberries
To prepare the top, beat the egg whites hard with a pinch of salt. Gradually add the caster sugar and vanilla sugar. Incorporate the yolks, then the flour mixed with baking powder. Pour the dough into a wallpaper tray with baking paper and bake it in the preheated oven at 180 ° C for 15 minutes. We take it out and let it cool.
We wash the raspberries, then dry them.
We first prepare the vanilla pudding in 400 ml of milk, to which we add the powdered sugar. When it is ready, take it off the heat, let it cool a little, then add the butter. When it has cooled completely, add a little mascarpone. Mix until the composition is homogenous.
Spread a very thin layer of cream on the counter. We put raspberries on it. Prepare red gelatin in raspberry syrup mixed with water. Pour over the raspberries to fix the fruit in the cake.
Now cover with the layer of vanilla pudding and mascarpone pudding. Soak the biscuits in milk for a few seconds, then put them over the cream.
Melt the chocolate in a baine-marie and pour it over the layer of biscuits. Let cool overnight, then we can slice the cake and serve. We can put a raspberry on each cake cube for decoration.
Mascarpone, nutella and raspberry cake
This dessert is a good option when we have unannounced guests or we simply want to eat something sweet without losing much. Cake with nutella cream and mascarpone a quick cake, without baking and very chocolatey. The combination of fine mascarpone cream with Nutella cream with hazelnuts ii. It's never too late for a cake. Or… it's never too much to make another cake. The mascarpone cream with nutella is the simplest and most delicious. Mix mascarpone and Nutella with the mixer at medium speed, 1 minute or until smooth. Add cocoa and powdered sugar and. Blackberries with mascarpone cream and nutella, a quick and delicious dessert. Calories: 272 MASCARPONE AND NUTELLA CAKE & # 8211 Recipes Kind of. I made a cake with mascarpone and nutella, a moist delicacy with perfect consistency.
Be sure to try it, it's a real treat. Dec Chocolate cream with whipped cream and mascarpone, a fine cream and. Nutella for cake and cake Canned food, Gastronomy, Desserts. Recipe pampered cake with fluffy top and cream with nutella and mascarpone & # 8211 a cake so creamy and good that you feel like eating it.
Culinary recipe Cream and nutella cake from the Cakes category. How to make Cake with whipped cream and nutella. GLAZING: 150 g chocolate (75 g bitter, 75 g milk) 100 ml liquid cream 30 g butter Put the cream in a bowl to heat, then put the chocolate and butter. Mix all the ingredients for the dough and. This flower cake with Nutella has been appearing on the internet lately.
In a bowl put cocoa and pour boiling water on top, stirring constantly. Mix until all the lumps disappear and obtain a composition of oil consistency. Let it cool.
Whisk the egg whites with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue. Rub the yolks until they become like a cream with the other half of the amount of sugar. Gradually add the oil, rum essence, then the composition with cooled cocoa. Mix lightly, like mayonnaise. Incorporate the flour mixed with the baking powder and at the end (in a few installments) the meringue.
Pour the composition into a tray (42/29 cm) lined with baking paper. We then slap the table a few times, to remove the excess air from the composition and put the tray in the oven over medium heat for about 40 minutes. We do the toothpick test. Remove the top on a grill and leave it to cool.
Cream for whipped cream mix until it begins to gain consistency, then add sugar and mix until it hardens and becomes fluffy. The mascarpone is mixed with the vanilla sugar, then the whipped cream is incorporated, mixing gently.
The cooled pandispan top is cut in 2, thus obtaining 2 thin tops. Then each countertop is cut in 2 lengthwise, obtaining 4 narrow and thin countertops.
Divide the cream into 2 and divide it between the 3 worktops. Cover the cake with whipped cream and chocolate balls. Refrigerate for at least 1 hour, then portion as desired.