Striped cake dessert
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Because I got rid of the preparation of the sheets because I bought them, some may say LENESA, but I'm sorry that these sheets from Boromir are also good, we go straight to the cream, it's a kind of diplomat, like what he says diplomat I haven't found out until today .....: D
Diploma cream: First we put liquid cream and unsweetened cream in the bowl of the robot and mix well, then we add the jam and the apricot jam and we mix for about 5 minutes.
Put the yolks and sugar in a stainless steel bowl, add the milk and mix well. Separately put gelatin with cold water to hydrate. Place the bowl on a steam bath and stir continuously until it thickens, remove from the heat and add the hydrated gelatin and mix, then incorporate into the whipped cream.
We take a tray that has approximately the dimensions of the pandispan sheets, we cover it in food foil, we place the first pandispan sheet we spread a part of the cream, over which we place the second pandispan sheet, over which we put the cream, we place the third pandispan sheet and the rest of the cream and the last sheet of pandispan, cover with cling film and put the tray in the fridge for 3 hours. Then take the tray out of the fridge, cut the edges, slice the cake with a knife passed through hot water. that's about it with the stripe.
Cake with 2 creams
For the countertop:
7 tablespoons sugar,
7 tablespoons ground walnuts,
2 tablespoons flour,
2 tablespoons cocoa,
1 sachet of baking powder,
2 sachets of vanilla sugar.
For the cream:
1 sachet of vanilla pudding,
11 tablespoons sugar,
400 ml of sweet milk,
1 packet margarine,
1 packet of butter (80% fat),
2 tablespoons cocoa,
200 gr grated coconut.
3 packets of biscuits & quotPetit beurre & quot
1 cup boiled sweet milk,
4 tablespoons Inca,
1 tablespoon sugar.
Separate the egg whites from the yolks.
Beat the egg whites, hard foam, with half the amount of sugar.
Rub the yolks with the rest of the sugar until the composition becomes oily, whitens and the sugar melts.
Add the ground walnuts and mix well.
Put the baking powder off, then the sifted cocoa powder together with the flour and mix well.
Add the egg white foam, stirring carefully, so as not to leave too much.
Put the dough in the tray (25 / 35cm) covered with baking paper.
Bake in the preheated oven for 20-25 minutes, at the right heat.
Mix eggs with sugar, pudding powder and milk and boil on a steam bath until the composition hardens. Let cool well.
Cut the butter and margarine and melt it on a steam bath. Then let it cool and drain all the technological water that has separated by heating.
Rub frothy with vanilla essence.
Add the pudding cream in the frothy butter until you get a cream.
Divide this cream in half.
In one we put 150gr ground coconut, and in the other, sifted cocoa powder.
To sprinkle the biscuits: mix the Inca with the sugar and dilute with warm milk. Let cool.
Spread coconut cream over the cooled countertop.
And place 3 layers of biscuits, which we sprinkle with milk mixed with Inca.
Then place the cocoa cream and even out.
Sprinkle with grated coconut.
Put in the fridge until the next day.
Cake with two chocolate creams
For the countertop:
225 g sugar
1 sachet and a half chocolate pudding
30 g cocoa
150 g flour
1 teaspoon half baking powder
For chocolate foam:
300 ml. liquid cream
300 gr. milk chocolate or bitter
Break the chocolate into pieces, add the whipped cream and put it on the steam bath until the chocolate melts. Leave it to cool, and after it has cooled, beat it well with the mixer.
For white chocolate cream:
300 gr. White chocolate
100 gr. unsalted butter
9 tablespoons whipped cream
Put the chocolate and whipped cream on the steam bath to melt, and then leave it to cool. Beat the butter and put the cooled chocolate and continue beating with the mixer. The result is a fine chocolate cream.
400 ml. the water
200 gr. sugar
2-3 sachets of chocolate cappuccino
The sugar is made into caramel, water is added and left to boil until the sugar melts. Remove from the heat and put the sachets of cappuccino and rum to taste.
200 gr. Chocolate
200 ml. whipped cream
Melt on a steam bath and when it has cooled, place it over the cake.
METHOD OF PREPARATION
Beat the egg whites well with a little salt, add the sugar and continue beating until the sugar melts. Then add the yolks. Mix flour, pudding, cocoa and baking powder all together, add over the beaten egg whites and mix from bottom to top until smooth. From the resulting composition I baked two countertops in a shape with a diameter of 28 cm. After cooling, I cut the countertops in two horizontally and I obtained 4 sheets.
Assembly: Syrup the top, put half of the white chocolate cream, syrup top, chocolate foam, syrup top, the other half of the white chocolate cream, syrup top, icing.
2 eggs, 60 g sugar, 60 ml oil, 60 ml milk, 60 g sugar, 120 g flour, 1/2 sachet baked powder
3 egg whites, 90 g sugar, 90 g coconut flakes, 15 g flour, 1/3 sachet baked powder, almond essence
450 g white chocolate, 420 ml liquid whipped cream (35%), almond essence
Method of preparation
For this delicious coconut cake that I fell in love with, we start by preparing the white chocolate ganache. Use a quality white chocolate, I use the one from Lidl. Put the broken chocolate in pieces together with the liquid cream in a pot, over low heat, stirring constantly until the chocolate melts.
ATTENTION: The mixture must not boil, otherwise the cream will not harden.
Thus formed, the cream is left to cool, mixing from time to time, as it cools, to become airy and fluffy.
Separate the eggs, mix the yolks with half the sugar, milk and oil. Optionally you can use coconut milk.
Whisk the egg whites with the remaining sugar, mix with the yolks and finally with the flour mixed with baking powder. Pour the mixture into a 23x23cm tray and bake at 180 degrees for 20-25 minutes.
Beat the egg whites with the sugar until the foam is hard and shiny, like meringue. Add the coconut flakes, flour mixed with baking powder (both sieved) and almond essence. Mix lightly with a spatula, from bottom to top, pour the composition into the tray lined with baking paper and bake at 160 degrees for about 20-25 minutes, it should be golden.
The base is the first countertop that you can syrup with some burnt sugar syrup flavored with some rum or coconut liqueur, then put half of the cream, then the second countertop, then the rest of the cream and sprinkle with coconut flakes. Raffaello cake is refrigerated for 2 hours.