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Cocoa cake top

Cocoa cake top

At the moment only the cake top that I told you I will make :)) :))

  • 6 eggs
  • 1 sugar cane
  • 1cana faina
  • 2 tablespoons cocoa
  • a pinch of salt

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cake top with cocoa:

I separated the eggs, and I beat the egg whites hard, then I added the sugar little by little, I mixed well, after which I added the yolks mixed with salt.

I mixed the flour with the cocoa and I added it over the egg whites in the rain, after I mixed it well I put it in a tray greased with oil and lined with flour and I put it in the oven for 45 minutes.

After the countertop was ready I put it on a plate.

That's about the rest in a few days :))

good appetite! :))

How to make cocoa cream with butter for cake, cakes, cookies?

I broke whole eggs in a metal bowl and mixed them with sugar, salt and vanilla. I sifted cocoa on top and mixed everything vigorously with a whisk. Do not bathe if they are lumpy because they will dissolve when the cream thickens, by beating with a whisk.

I chose a suitable pot in which I put 3 fingers of boiling water. Boiling water should NOT reach the bottom of the bowl! It is important that the metal bowl with the cream sits well on the pot with water, so that no steam escapes on the sides.

I placed the bowl of cream over the pot of hot water, reduced the heat so that the water boiled slowly and began to mix with the whisk.

How much steam do we boil on the steamer?

This cream must be beaten non-stop. The story of beating the steamed cream in unknowingly is not valid. Not the one with the thickening visible. That thickening can mean the coagulation of the eggs, their transformation into papara. This happens at temperatures above 75 C. That's why I recommended the scientific method that involves using a thermometer. When it indicates 75 C the cream is ready!

If you still do not have a thermometer, you will have to follow the texture of the cream (to be homogeneous, without fragments of coagulated egg) and to test its temperature with your finger. When you feel hot (not just hot) take the bowl off the steam bath!

In the first heating phase it becomes even more liquid but it starts to thicken slightly after 6-7 minutes. He took it from me fixed 10 minutes from the moment I put it on the steam and took it down. This time refers exactly to the quantities in the recipe, extending if you make a double or triple portion.

This is how it looks immediately after I stopped boiling and in picture 2 you can see it after it has cooled for about 4 hours. Do you see how smooth, consistent and glossy it has become? It thickens on cooling.

OBSERVATION: There are types of cocoa that form lumps no matter how well they mix with the cream. I suffered it too & # 8230 In this case it is recommended to strain the hot cream, before it starts to cool and thicken.


Zebra cake, a dense, tasty and good-looking top. For colors I used cocoa and turmeric to avoid dyes and for the third part poppy seeds.

It can be sliced ​​into two or three sheets, it can be syruped and filled with your favorite cream. The slice of the cake looks beautiful and I recommend you try it.

3 egg cake top

From time to time, we want a cake, but the one with a 6-egg top is too big, which is why I bought a 20 cm cake shape for weekends when we want a slice of cake, but no more. That's why I looked for a cake recipe and stopped at this one 3 egg cake top.
I also attached a picture with the bottle of vanilla essence, to see what fluffy wheat went out. The ingredients should be at room temperature for a successful countertop.

Cocoa cake top

Today I brought you a cocoa cake top recipe, a recipe that I consider perfect and that I often use for the cakes I make or for various cake recipes.

Cakes are not missing from the menu of birthdays or holidays spent with family or friends. The diversity is quite large, starting from the classic cake with cocoa, to the multi-layered ones and beautifully decorated by the master confectioners, with creams of all kinds, with whipped cream or fruit, syrupy or not, with various glazes.

The classic cake top is the pandispan one. It can be prepared a few days in advance and kept in a cool, dry place.

Cake top with sweetener

I also tried a cake top with sweetener, I have already done it twice, and the difference compared to a sugar top is the texture. It does not grow the same, it is denser and the aroma of cocoa or chocolate is more pronounced.
The recipe for cake top with sweetener you can increase the amount of natural sweetener, I added six tablespoons. A tablespoon of natural sweetener Green Sugar is the equivalent of a tablespoon and a half of sugar.
If you want to prepare a simple countertop, replace the 25 grams of cocoa with flour.
This cake top with sweetener it is recommended for dieters and diabetics, but also for those who want to reduce sugar consumption. I started paying attention to the sugar content, after I started reading the labels of commercial foods.

Cake with cocoa top, cherry jam and coffee cream & # 8211 Didn't eat a tastier dessert

Do you want to throw a party in honor of your husband? Surprise your guests with a delicious cake. The cake with cocoa top, cherry jam and coffee has a demented taste. All guests will ask for your recipe.

Countertop ingredients:

  • 8 eggs, 8 tablespoons sugar
  • 3 tablespoons wheat flour, 2 tablespoons breadcrumbs
  • 3 tablespoons cocoa, 1 teaspoon baking powder
  • A pinch of baking soda, 2 tablespoons sunflower oil
  • A pinch of salt

Ingredients for coffee syrup:

Ingredients for the filling:

  • 150 ml sweet cream 30%
  • 750 gr mascarpone, 300 gr chocolate caramels
  • 1-2 tablespoons powdered sugar (to taste)
  • 1 tablespoon instant coffee, 2 tablespoons coffee liqueur
  • 1 teaspoon water
  • 1 jar of cherry jam, 250 ml sour cream 30%
  • 1.5 teaspoons gelatin, 50 ml boiled water
  • 1 tablespoon powdered sugar, 6 caramels
  • Ground hazelnuts (for decoration)

Method of preparation:

First we prepare the countertop. Combine flour, cocoa, breadcrumbs, baking soda and baking powder in a bowl. Separate the egg whites from the yolks.

Beat the egg whites with a pinch of salt until you get a firm foam. Gradually add the sugar and continue beating. Then add the yolks, one by one. At the end, add the mixture of dry ingredients, then pour the oil. Mix everything with a wooden spoon. Divide the dough into 2.

Pour half of the dough into a tray lined with baking paper. Bake the dough for about 20 minutes at a temperature of 180 degrees. After it is baked, take it out of the oven and let it cool. Bake the other half of the dough in the same way.Dissolve the instant coffee in boiled water. Add the sugar and let the coffee cool. After it has cooled, we mix it with vodka.

To prepare the filling, put the caramels on a coarse grater. Dissolve the coffee in a teaspoon of water.Pour the cream into a bowl and beat until you get a firm whipped cream. Add the mascarpne cheese and sugar and continue to mix. After the ingredients are combined, add the coffee and liqueur.Mix well, then add the grated caramels. We syrup the first baked and cooled countertop with coffee mixed with vodka. Grease the top with cherry jam. Add the coffee filling on top.Cover with the second top that we syrup with the mixture of coffee and vodka.

Dissolve the jelly in boiled water. Beat the sour cream until you get a firm whipped cream. Add powdered sugar, and finally gelatin. We mixed everything very well. Pour the cream obtained over the second countertop.

We also put the 6 caramels on the grater. Sprinkle grated caramel and hazelnuts on top. Put the cake in the fridge for at least 3 hours, after which we can cut it and serve it. Good appetite and increase cooking!

Pandispan cake top with cocoa

Pandispan cake top with cocoa or simple & # 8211 classic recipe. How to make a cake top with cocoa or aerated (fluffy) chocolate without baking powder? What is the secret of pandispan with holes? The classic pandispan recipe replaces a quarter of the flour with cocoa powder. Vanilla (or vanilla sugar) and salt are never missing from my cake tops. Without them, the cake top with cocoa or plain is bland. For this cocoa cake top I use only eggs, sugar, flour, cocoa, vanilla and salt. No water, oil or baking powder.

It is not a great philosophy to prepare a cake top. I don't know why many housewives see him as a & # 8222bau bau & # 8221 and resort to commercial countertops (which are terrible, dry, without flavors). You will see in the following that it is very easy to prepare a pandispan cake top with cocoa or plain. You don't need special robots & # 8211 a hand mixer is enough. By the way, the most airy and light pandispan is the one beaten by hand, with the goal! Its volume is 50% higher than that of the mixer. If you have nerves and muscles & # 8230 I invite you to beat the egg whites with the goal. I use the mixer.

Baking powder is useless in cake tops or cakes with airy tops. I hate the taste of lye, specific to this chemical loosening. Indeed, baking powder can be used in some hardwood or biscuit recipes and that's about it. You can even give up cakes if you separate the eggs and beat the egg whites. The best natural loosening is the AIR accumulated in the egg whites! He is the one who inflates the cake top when baking.


I do not give the formula in & # 8222shaved or pointed tongues & # 8221 because every household has a different type of soup spoon. It is best to weigh the ingredients & # 8211 an electronic kitchen scale costs around 20-30 RON. Did you think that maybe that's why you missed so many cake tops? Because a small egg (40 g) mixed with a large spoon of 30 g of sugar and another & # 8222 with a tip & # 8221 of 35 g of flour lead to a predictable failure & # 8211 a thick and pasty dough that has no nothing in common with the light pandispan. Serious blogs give exact amounts, in grams, weighed. Same with fluffy semolina dumplings (recipe here) & # 8222at the eye & # 8221 or recipes for dough with & # 8222 flour as it contains & # 8221. If you can afford to irosesti ingredient& # 8230you have only. Test your eyes until they come out. Or & # 8230 take into account the exact quantities and you will get good results every time. Even my great-grandmothers sang at pastry recipes with scales with plates and weights. The respective kits had subdivisions up to 5 g and 1 g. In the 21st century there are electronic variants.

The flour I use on the cake top is white, light, pastry, type 000. The vanilla I'm talking about in the recipe can be pea core (ideal case) or vanilla sugar, in an envelope. Here I have to give the amount in & # 8222 knife tips & # 8221 because it is tiny. Without vanilla the cake tops taste like omelette & # 8211 smells very strong the smell of egg. Salt is also indispensable (when the egg whites are beaten) and it pleasantly balances the sugar in the composition. It also intensifies the color of the yolks (even if they are not added to them but to the egg whites) and the aroma of cocoa powder. How much salt is added to the pandispan? A little, a few grains / egg. To give you an idea, place a pinch of salt on a 6-egg countertop. So don't overdo it but don't put it aside either!

Cake top with fluffy cocoa basic recipe with 6 eggs

A basic recipe what we need is the cake top with cocoa. It is the recipe that succeeds me every time.

The simple cake counter recipe can be found here.


Also try the wet cocoa cake top, which does not require syrup.

When prepared cake top with cocoa to have the ingredients at room temperature, and when you add the flour to the egg whites, to make a circular movement, from top to bottom, to keep its volume. Flour and cocoa will be sifted. Water can be replaced with milk.

Cocoa cake top

Separately, beat the egg whites with a pinch of salt and a little lemon juice.

When the sugar has become syrup, pour a little into the beaten egg whites, until we incorporate it all (be careful not to pour on the mixer blades).

Gradually add the yolks, continuing to mix, then the oil spoon by spoon, the flavors.

We mix the cocoa and flour separately in a bowl.

Gradually sift over the countertop composition, homogenizing with a spatula or a whisk, with light movements from bottom to top.

We prepare the countertop shape, with a detachable bottom, which we cover with baking paper. We make sure that the baking paper is higher than the edge of the shape.

Put the composition in the form and bake in the preheated oven at 180 degrees Celsius, about 35-40 minutes (we do the toothpick test).

When it is baked, turn off the heat, leave the oven door ajar for another 15 minutes and then remove.