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Striped cake

Striped cake

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Mix well flour, sugar, baking powder, milk, lemon peel, 5 egg yolks, melted butter and vanilla and mix well.

Whisk the egg whites separately and mix with the composition

Take from the composition about half (less than half) and mix with 2 tablespoons of cocoa

Take two bags and put them in one of the white composition and in another of the brown composition and put in the tray diagonally one white and one brown row (it is a more liquid composition and it is a little harder to work)

Place the tray in the oven for about 40 minutes at 160 degrees

When it has cooled, powder it with powdered sugar or add chocolate

Honestly, I didn't put chocolate because tomorrow is the day of our little dwarf, RARES is 4 years old and here it is customary to bring juices, biscuits, wafer, something without cream, instead I opted for it, it is much better than biscuits.

After it cooled, I powdered it with powdered sugar and cut it into pieces and then placed them on special cake papers.

PS: it can be put without the bag as you want or in what shape you want, the ingredients are for the large tray

Cold Cake with Oreo

Cold Cake with Oreo
In these heats, I only had the urge to turn on the oven. I was asked for something sweet instead. What could I prepare quickly without turning on the oven? Cold Cake with Oreo! I had whipped cream, I had cream cheese with sour cream, I had Oreo biscuits in the pantry, I had pudding!

All I had to do was combine the existing ingredients. For other desserts and cakes prepared cold, we invite you to browse the section with Retete Delaco and the section with Quick desserts .

Ingredients Cold Cake with Oreo

300 g Oreo Biscuits
100 g melted butter
2 sachets of instant vanilla-flavored pudding
500 ml of cold milk
100 ml fresh
300 g (2 boxes) Grace-Delaco Cream Cheese Cream

Preparing the Cold Cake with Oreo

The biscuits are put in a bag and with the help of the rolling pin they are crushed but not too hard, so that the larger pieces remain. One third of the amount of crushed biscuit is set aside. Put the rest in a bowl and pour over the melted butter. Stir until smooth and then pour into the pan in which to mount the cake.
The biscuits are pressed into the tray with the bottom of a glass.

The tray I use has a size of 27x17cm

In another bowl put the instant puddings, cream cheese and mix gradually pouring the cold milk. We do not add sugar because the pudding is sweet enough. After the cream has thickened, beat the whipped cream and add it to the pudding and cheese cream.

Stir until smooth and pour over the cookie sheet in the cream tray. Sprinkle the rest of the crushed biscuit evenly over the cream. The cake tray thus assembled is left to cool for at least 2 hours after which it can be cut.

PS. I put some of the cake in the freezer for a few hours and it was a delight. It was better than any ice cream!

How to make Hungarian flour dumplings & # 8211 csipetke?

In the meantime, we start and make csipetke, those Hungarian flour dumplings that are not missing from the goulash. Their recipe explained step by step you can find it here.

We add the dumplings to the beans in the last 30 minutes. Attention !: they will absorb a lot of liquid so you will have to fill with water when we put them.

After about 90 minutes our babgulyas is ready. Add the garlic given through the press, mix and leave for another 10 minutes. You will definitely have to taste it because the cooking time depends a lot on beef and beans. It cannot be generalized.

Maria apascaritei cake

Maria I liked your cake (you put the picture on the striped roll of alis) and since you didn't give an exact recipe, I said to stop a variant. Of course I'm still waiting for your recipe.

Cocoa leaf (we need 2 leaves)

Ingredients for 1 single sheet:

4 eggs + 4 tablespoons sugar + 2 tablespoons cocoa + 3 tablespoons ground almonds + 1 tablespoon flour

Beat the egg whites --- add the sugar gradually --- beat the yolks and then mix them with the egg whites (from bottom to top) --- then put the mixture of cocoa, almonds, flour).
Bake for 10 minutes on medium heat. (180 ° C)

4 eggs + 4 tablespoons sugar + 4 tablespoons flour + 1 tablespoon cocoa

Beat the egg whites --- add the sugar gradually --- beat the yolks and then mix them with the egg whites (from bottom to top) --- finally add flour --- divide the composition into 2 equal parts and add cocoa in one of the compositions. (I hope I'm clear). We put each composition in a bag and start making stripes in the baking tray (we make straight stripes).

200 g white chocolate + 200 g liquid cream + 3 tablespoons full of mascarpone (I added mascarpone to make sure that the ganache is stiff, not soft, if you have no mascarpone then do not put but add 50 g of chocolate and 50 g sour cream)

Heat the cream, break the chocolate pieces into hot cream over low heat (or bain marie) and mix until the chocolate melts. Leave to cool (at least 5 hours in the refrigerator) after cooling beat well and add mascarpone.

Coffee cream (I made coffee cream because I didn't have a black beak in the house, you can make a cream like the one above, just put black or milk instead of white beak)

2 eggs + 400 ml milk + 5 tablespoons starch or flour + 5 tablespoons sugar + 1 tablespoon ness + 3 tablespoons mascarpone.
Put them all in a blender (except for the mascarpone) (if you don't have a blender, beat the eggs well with sugar then flour and milk with ness at the end) and put on low heat or in a bain marie (stirring constantly, as if it doesn't thicken eggs and it is no longer good for anything) when the cream is thick, turn off the heat and leave to cool. You can grease it with a piece of butter so that it doesn't become pojghita. After complete cooling, add the mascarpone.

50 ml water + 100 g sugar + 1 teaspoon ness (you can add rum, vanilla, etc.)
Boil the water with the sugar for about 5-10 minutes. After the fever, put 50 ml of syrup aside and in the remaining 100 ml add the ness.

Sheet Cake with Striped Cream

White cream:
Put the whipped cream in a bain-marie until it starts to boil.
Pour it over the grated chocolate and stir vigorously until all the chocolate is melted.
Let cool for at least 5 hours or better in the evening until morning, then mix well with mascarpone until you get a frothy cream.
Put it in a pos with a suitable dui and keep it at room temperature if you have the other components ready to assemble the cake.

Black cream:
It is made identical to white cream, just replace the white chocolate with black.
Next, follow the same steps as for white chocolate.

Boil the water with the sugar for a few minutes, stirring, until it melts.
Take it off the fire.
Set aside 50 ml of syrup, and in the rest add the ness dissolved in a little hot water (rum or vanilla). Leave to cool.

Striped sheet:
Beat the egg whites hard with the powdered sugar added one at a time, incorporate the yolks rubbed with the salt powder and at the end the sifted flour.
Divide the mixture in two and add cocoa in one of them.
Put each composition in a bag and train straight, alternating stripes along the tray lined with baking paper. You will have stripes in the tray, along its length: white - with cocoa - white - etc.
Put in the preheated oven for 10 minutes, at 180 degrees or until it is baked, taking care that the white worktop does not change its color too much.
Remove from the pan and leave to cool.

Cocoa leaf:
Beat the egg whites hard with the powdered sugar added one at a time.
Separately rub the yolks with a little salt, incorporate them into the beaten egg whites, followed by the mixture of cocoa and sifted flour together and the ground almonds. If necessary, increase the amount of cocoa or reduce it to have the same shade as the black cream.
Pour into a tray lined with baking paper, level and bake in the hot oven for 10 minutes, at 180 degrees or until baked.
Remove from the pan and leave to cool.
Repeat for the second sheet of cocoa.

Pour the cream for the whipped cream and the oil that started to boil on the bain-marie, over the grated chocolate.
Mix until all the chocolate melts.
Pour over the cake starting from the middle of it.

Use the tray in which you baked the countertops.
Put the striped sheet in the tray (eventually it will become the middle sheet), then alternately train the creams, so that the black cream overlaps the black stripe of the countertop (it has the same width and thickness as the one on the countertop), and over white stripe from the countertop, put a white stripe of cream.
Do this by applying the creams alternately, identical to the colors on the striped top.
Place a sheet of cocoa on top of the creams, which you syrup with 1/2 of the amount of ness syrup.
Carefully turn everything over on the bottom of another tray and put it back in the original tray, which, in the meantime, you have lined with a nylon foil that extends beyond the edges.
In this way, in the tray in which you baked the countertops you will now have: countertop with cocoa syrup, creams, striped countertop.

Syrup the striped top with the simple syrup, train stripes with creams - stripe over stripe - of the same width and thickness as the top.
Put the cocoa sheet on top, syrup it with the rest of the ness syrup and pour the icing.

Fanta cake

For the Fanta cake top, beat the egg whites, then rub the yolks with the sugar. We mix them in a bowl with sugar, flour, cocoa, oil, baking powder and water.

Bake in a round cake tin, with removable edges (Teflon or stainless steel), over medium heat, about 30 minutes.

Remove from the mold after cooling, cut in half and allow to breathe until the cream cheese is ready.

For the cream, mix the margarine, sugar and cottage cheese and pour over the counter, then cover with the other side of the cake.

It's not the Fanta cake without & # 8230 Fanta!

Place the Fanta icing on top: prepare the pudding with 750 ml of Fanta and sugar to taste and pour until it has hardened, still hot.

The cake is cooled and removed from the form only when the icing has hardened the next day.

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