Cake with chocolate pudding and candied fruit
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Last night I put the well-washed cherries and cranberries in a cup. I put a rum essence and a few tablespoons of white wine on them until I covered them. I left the cup of cherries and cranberries in the fridge until today when I started preparing the cake.
I prepared the pudding according to the instructions on the envelope with the ingredients I passed above (3 tablespoons of sugar and 400ml of milk). And I let it cool until I prepared the top. I separated the egg whites from the yolks and mixed the egg whites with a pinch of salt. Then I added the sugar and mixed for about 2-3 minutes, I added one egg yolk and I mixed after each one at a lower speed. I did the same after adding the oil and milk. At the end I added flour mixed with baking powder and mixed lightly with the mixer off until all the flour was well incorporated.
The composition thus obtained was poured into a round shape with a detachable bottom which I greased with butter and covered with flour. Over the dough I put the teaspoon of pudding from place to place after inspiration, then I also put the cherries and cranberries.
I put the form in the hot oven at 180 degrees and left it to bake for 35-40 minutes. I didn't take it out of the oven until it ripped through the toothpick sample. After it had cooled down enough, I took out the cake on a plate, spread the 4 tablespoons of quince syrup in the center, to adhere the almond flakes, put the flakes and prepared the caramel icing according to the instructions on the envelope and spread o on the edge of the cake. That's about it.
The castle with pudding cream and chocolate icing is a delicious homemade cake that can take the shape of a castle cake. Knead all together and divide into 2 parts. On one side, bake 2 sheets on the back of the tray. On the other side, which is mixed with cocoa, 12 sticks as thick as a pencil and as long as a tray are shaped by hand. Bake on the back of the tray. After baking, cut the sheets into three equal parts.
Cream: 2 puddings that are boiled in 600ml milk and after cooling mix with a butter squeezed water and rubbed with 250g sugar.
How to place: Put a sheet, grease with cream and place 3 sticks. Then grease it again with cream and put 2 sticks. Grease again with cream and place a stick on top of the pyramid. Grease the other two parts of the sheet with cream and place on the side. Put the icing and whipped cream over the two castles.
Cold icing: 6 tablespoons powdered sugar, 3 tablespoons cocoa, 2 tablespoons water. All mix well and add a little butter and vanilla to taste.
The many Lina
For St. Andrew's I wanted a more special dessert and I tried a recipe from Pokha's.
- 3 eggs
- 120 ml. oil
- 120 ml. milk
- 1 packet of vanilla pudding powder
- 200 gr. sugar
- 300 gr. flour
- 1 pack of baking powder
- 1 sachet of vanilla sugar
- 5-6 dried apricots
Bake on low heat for about 40-45 minutes. Remove from the mold about 10 minutes after removing it from the oven.
I glazed it with a melted bitter chocolate in the microwave with a little milk and powdered sugar and at the end I dripped sour cream. The miracle only lasted as long as I took the picture, if you like the melted black and white gradient and a little white chocolate, I didn't.
This is how it looks glazed with chocolate
The next day the transformation took place, I cut the remaining slices, I syruped them with the juice from a pineapple compote, I added fruit from the compote and whipped cream.
Rub the butter with the sugar until a frothy composition is obtained. Don't be like me, because I didn't have the patience to soften the butter well and then I had a little work with it, either with the mixer or with the wooden spoon.
Separate the eggs and add, one by one, a yolk over the mixture of sugar and butter.
Add the peel and lemon juice and beat a little more with the mixer.
Until a frothy, homogeneous composition is obtained.
Add the flour, necessarily sifted. Mix lightly, in a circular motion, from top to bottom, then add the milk.
Beat the egg whites with a pinch of salt, grease the pan with butter and heat the oven to 180Â ° C.
Add the egg whites to the previous composition, with light movements, but taking care not to leave the egg whites lumpy.
Pour into the greased pan, level. Put a tray of water in the oven, together with the cake, practically a kind of bain-marie in the oven. Bake for about 35-40 minutes, then let it cool on a grill, without being removed from the tray.
When it is completely cooled, cover with foil and refrigerate overnight. Then it overturns. In order to be able to overturn it without problems, the tray must be slightly heated underneath. For me, it stuck to two places, a sign that I didn't heat it enough.
Thus, overturned, it has a layer of pandispan underneath, and the layer above remained like a pudding. Kind of like a separating cake. If you leave it in the oven for 35 minutes, the pudding layer will be predominant. I left it for 40 minutes and got a fifty-fifty cake.
It can be consumed as such, possibly with a whipped cream, but I wanted to try to make the chocolate mousse and add it in some way.
It must be baked in a larger tray, so that the cake does not come out very high. Or it can be baked in small cake forms, single serving.
Simple chocolate mousse
It is simply made from melted dark chocolate, hot and cold water, nothing else.
The original recipe included 100 g of dark chocolate, with 70% cocoa and 115 ml of cold water, so that the mousse would have about 36% fat in the end. My dark chocolate had 45% cocoa, so by the simple rule of three I added about 70 ml of water.
I melted the chocolate over low heat, putting a 1cm thick bottom pan, directly on the flame, not in a bain-marie.
I prepared a larger pan with ice water and the mixer, then I poured cold water over the hot chocolate. I quickly transferred the pan to the bowl of ice water and turned on the mixer.
Preparation Cake with chocolate cream and mascarpone:
In a bowl, sift the cocoa flour, powdered sugar, baking powder, baking soda and a pinch of salt and mix. After mixing them well, make a hole in the middle and pour the oil, yogurt and 3 eggs. We start mixing at the low speed of the mixer, until the ingredients are mixed, then we increase the speed of the mixer and mix until we obtain a homogeneous and glossy composition.
The obtained composition is poured into a tray (20/30 cm) lined with baking paper and bake the top in the hot oven, over medium heat, for about 40-50 minutes, depending on the oven. When it is ready, take it out on a grill and leave it to cool, then cut it into 3 parts.
Melt the broken chocolate pieces in a saucepan, over low heat, together with the whipped cream. When the composition reaches the boiling point, set aside and mix. Let it cool, then put it in the freezer for about 1 hour. Or in the fridge if you prepare the cream overnight.
Mix mascarpone with powdered sugar and rum essence, then mix with chocolate cream. Mix until you get a homogeneous and fluffy composition.
Divide the cream into three parts and divide it between the 3 worktops. Put the cake in the fridge for about an hour, then portion it as desired.
Today I show you the easiest recipe for a very tasty, syrupy and very fine cake due to the mascarpone cream and chocolate that actually melts in your mouth. The top is the easiest to make, in fact it is a semolina pudding with fruit, syruped with milk. For decoration you can use anything, for example fresh fruit, melted chocolate, candies, powdered sugar, cocoa.
We also have a slice for lovers that Valentine's Day is still approaching.
- 250g gray
- 1l milk
- 200g old
- 5 eggs
- 2 teaspoons vanilla essence
- grated peel from a small lemon
- 250-300g fruit from compote
- 500g mascarpone
- 7 tablespoons powdered sugar (not full of words but not grated)
- 2 teaspoons vanilla essence
As fruit I used quince from compote, but some sour cherries go great. I cut the quinces into pieces.
I made the countertop exactly like HERE, only I added almost 1l of milk and strained it before putting it over the countertop. I say almost 1l of milk because 8 tablespoons of milk will be put together with the melted dark chocolate.
I melted the chocolate together with 4 tablespoons of oil and 8 tablespoons of milk. After melting, I left it to cool completely. Even if it is soft, the chocolate will harden when cold.
I made the mascarpone cream or white cream as follows: I put in a bowl mascarpone cream, 7 tablespoons of powdered sugar and 2 teaspoons of vanilla essence. With the help of the mixer I mixed the composition very well but not very much so as not to become very soft.
On the cooled semolina top I added melted chocolate and let it cool to make it easier to spread the mascarpone cream.
After the chocolate hardened, I put the white cream.
I leveled and let everything cool for at least 3 hours after which I decorated the cake with fresh fruits, candies and almonds. If it's cold overnight it's even better.
Did I convince you that it is a very easy cake to prepare? We still don't realize how it got so fast.
Banana and chocolate cake
Countertop ingredients: 4 bananas, 400g flour, 2 teaspoons cocoa (optional), a sachet of baking powder, ½ teaspoon salt, 200 g soft butter at room temperature, 100 g brown sugar, 100 g caster sugar, 4 large eggs, 1 ampoule of vanilla, 350ml whipped milk
Ingredients for the glaze : 250 g household chocolate, 100 ml liquid cream, 150 g ground pistachios
Method of preparation: Put the butter in a bowl and mix until it foams, then add the brown sugar and caster sugar, vanilla essence and mix for another 2-3 minutes on high speed. In another bowl, mix the flour with the baking powder, cocoa (if you use it) and salt, then mix well. Separately peel the bananas and grind with a fork until a puree is obtained. Over the butter composition put beaten eggs as for the omelet, and mix for about 1 minute to incorporate well then add the banana puree and mix with a spatula. Sift over the composition 1/3 of the flour mixture and mix then put ½ of the whipped milk and mix. Continue like this until the ingredients are finished. Put the flour mixture in 3 tranches, adding whipped milk between them, and mixing after each one.
Hot chocolate with chili
An Aztec combination that has kept its charm until now. This variant is identical to a hot chocolate drunk in Salzburg.
We have a family dispute: which hot chocolate is better. The creamy one, almost like a pudding or the liquid one, like cocoa with milk. I like it thick, that's why I put starch in it. Radu only likes it with a slightly viscous consistency, so I put less starch. My brother and his girlfriend expected it to be liquid, so no starch for them, because, according to their theory, "if it's a drink, then they can drink it without leaving chocolate on our lips." I also like to put milk foam on top. What do you say?
The sugar is caramelized until it acquires the color of amber.
Add water and leave on the fire until all the caramelized sugar melts. In this step you can add 2 cloves if you want a more flavorful cake. Remove from the heat and allow to cool.
Bake the powder with a little vinegar and add to the burnt sugar syrup. Cinnamon powder is also added to the syrup. Mix everything well. Add flour and then finely chopped candied fruit and raisins.
Pour the composition into a greased tray lined with flour or lined with baking paper and bake at 160 degrees until it passes the toothpick test.
After the first 10 minutes in the oven, carefully place the rest of the candied fruit cut into pieces on top.
Leave the cake with candied fruit to fast for cooling and then it can be served.
I. Preheat the oven to 180 degrees. Prepare a baking tray (30 x 20 cm) with baking paper that you grease with a little butter.
II. In a bowl, mix the flour with the cocoa and salt.
III. In another bowl, place the chocolate (pieces) and melted butter on top of a pot of boiled water. Stir and keep warm until it melts evenly.
IV. After removing from the heat, add the sugar and stir until it melts. Add the eggs and stir until incorporated. At the end add the mixture of beech and cocoa and mix so that it is a homogeneous dough.
V. Pour the dough into the pan and level with a spatula. Place the pan in the preheated oven at 180 degrees for about 20-25 minutes. The cake is ready when you insert a toothpick in the middle of it and when you take it out it must be clean, not to leave dough on it.
VI. Serve plain or with powdered sugar on top, peach jam or even melted chocolate.