Traditional recipes

Cake with two countertops and walnut

Cake with two countertops and walnut


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For the white top, mix the egg whites with a pinch of salt, then add the sugar and mix until you get a strong and glossy meringue.

Add water and oil and mix for a few more seconds.

Mix the flour with the baking powder.

Add over the egg whites, yolks and gradually the flour, stirring gently from top to bottom to prevent foaming.

At the end add the vanilla sugar and bake the top in the preheated oven for 20 minutes (toothpick test)

Do the same with the other countertop, only at the end add the ground walnuts.

Then let the countertops cool.


For the syrup I boiled the water and then let it reach room temperature.

I added honey and rum and mixed well enough to dissolve all the honey.


For the cream, I put the milk on the fire until it reached the boiling point.

I mixed the yolks with the sugar and added a little hot milk.

I then added the starch and ground walnuts and mixed well until the starch dissolved.

I poured the rest of the hot milk and then I put the mixture on low to medium heat, stirring constantly until it thickened like a pudding.

The pudding thus obtained was left to cool.

I mixed the butter for a few seconds then added spoon by spoon of chilled cream mixing well until I got a fine and fluffy cream.

At the end I added the ness dissolved in half a teaspoon of cold water and the vanilla sugar.


On a tray I put the white countertop that I syruped with half the amount of syrup.

I put the cream, leveled it well and covered it with the walnut top that I syruped beforehand with the rest of the syrup.

I melted the chocolate with liquid cream and I glazed the cake.

I let the cake cool for at least 4-5 hours until the butter cream and icing hardened well.


Method of preparation

Prepare the top by mixing the egg whites with a pinch of salt, then with the sugar until we get a consistent meringue. Mix the yolks with the oil, then incorporate them into the meringue, add the vanilla and the flour poured in the rain.

Pour the dough into the tray in which I put baking paper and bake for 15 minutes, at the right heat.

Peel off the paper top with the blade of a knife (as long as the top is warm), then cut into two equal halves.

An adjustable square shape is fixed in a tray, with which we help to assemble the cake.

Place in the form the first half of the countertop over which we pour the first cream, mixing whipped cream with a spoonful of powdered sugar until it hardens, mix it with a spoonful of sour cream, then melted in a bain marie. Sprinkle small pieces of persimmon fruit on top of the cream. It comes with the 2nd part of the countertop on top, it is lightly pressed by hand.

Prepare the 2nd cream the same as the first, only add in the whipped cream the persimmon puree obtained in the blender. Sprinkle small pieces of kiwi on top. Let it cool for at least 2-3 hours before cutting the cake. Ideally, it should be left in the refrigerator until evening.


Xandrinne and her culinary deeds

Beat the 4 eggs well with the sugar, with a pinch of salt and a little vanilla essence, until they turn white and increase in volume, gradually incorporating the flour, mixing lightly with a wooden spoon, from the bottom up.

Divide the composition in two and bake two tops, at 180 degrees, in the preheated oven. We test the toothpicks to see when the countertops are baked. I made a single countertop :)

Separately beat the 7 egg whites with a pinch of salt, add the sugar and mix well until you get a glossy meringue. Add chopped walnuts in turn.

. and then flour. Mix lightly and pour into the tray lined with baking paper.

Level and bake at 180 degrees, until the meringue starts to brown, make a test with the toothpick, to see if the top is baked.

As long as we have the tops in the oven, we start the cream.

Mix the yolks with the 7 (or 6.) tablespoons of sugar.

Incorporate the pudding powder and the milk, mix with a pear-shaped wire and boil the cream in a bain marie until it thickens. Take the bowl off the heat at this point, let the cream cool and mix it with a packet of butter. (Incorporated folds, spoon by spoon, cream cooled in butter rubbed foam).

Assemble the cake: yellow top, 1/2 cream, walnut top, 1/2 cream, yellow top. Glaze or powder with sugar. I did it like this: yellow countertop, 1/2 cream, walnut countertop, 1/2 cream, coconut :)

We portion it, best after keeping it in the fridge for a while, and consume it.


To prepare this cake you need the following ingredients:

- 1 glass of coconut (you will use a 250 ml glass)
- 1 glass of flour
- 1 glass of sugar (white or brown, depending on preferences)
- 1 glass of milk (can also be vegetable milk, soy or rice)
- 1 sachet of baking powder
- 1 tablespoon of cocoa
- 1 vanilla essence (or other flavor, depending on preferences)

The cake is prepared as follows:

1. Put coconut, sugar, flour and baking powder in a bowl.

2. Over this mixture put the milk and vanilla essence (or other flavor). Mix the ingredients well. This is how the dough is prepared.

3. Place baking paper on a tray. Then put 2/3 of the composition in that tray.

4. Put a tablespoon of cocoa on top of the rest of the composition and mix well.

5. Then put in the tray the composition that contains cocoa and mix.

6. Heat the oven a little before placing the tray.

8. Leave the cake in the oven for about 40 minutes. Check that it is baked before removing it from the oven. Be careful, however, not to stay too long, because it will become dry.

9. When ready, take the cake out of the oven, wait for it to cool a bit, then cut it.


Method of preparation

In the original version of the ingredients, 3 eggs are put and a 250 ml cup is used, I wanted to use the largest tray provided and I increased the quantities.

Dough preparation for sheets

9 baked sheets should come out on the back of a 36/40 cm tray, but I make 7-8, due to lack of patience.

Mix the eggs with the sugar until they become frothy, add the oil, salt, milk, peel and orange juice and begin to gradually incorporate the flour mixed with baking soda and baking powder.
I received almost 1.5 kg of ordinary country flour, not the one I bought.
A harder dough will come out, but easy to spread.
Let the dough rest for 30 minutes while we make the cream.

Preparation of cream for the Carpathian cake

Caramelize the sugar (preferably in a tuci), and when it has melted, add the sifted flour together with the cocoa, stirring constantly. Gradually add the hot milk, stirring constantly. Don't forget to add salt to accentuate the taste. After the milk is finished, add the butter cut into pieces to melt quickly. Mix well and give the cold cream, covering it with a foil so that no crust forms.

We put the caramelized sugar in a bowl with high prices, so as not to suffer accidents during the preparation.
Stir continuously in sugar so that it does not burn badly and does not become bitter, and when it is completely diluted, add flour and mix vigorously with a wooden spatula.
We boil the milk together with the salt and we start to add it, gradually and hot, in the cream on the fire, stirring continuously.
A not too thick cream will form, but it should not scare us that it will thicken on cooling.
When the cream starts to boil, that is to make blisters, add the butter cut into pieces and kept at room temperature and chocolate, also cut into pieces.
Stir in the cream until the chocolate and butter melt, then remove from the heat and add the ground walnuts.
Let the cream cool, covering the bowl with a foil so that the crust does not form, until we bake the sheets.

Bake the sheets

Divide the dough into 8 parts, spread each part on the floured table, using the rolling pin the size of the tray.
Grease the back of the tray with oil, sprinkle with flour and transfer the sheet spread on it.
Bake the sheet in the preheated oven for 3-4 minutes at 180 degrees.
We do this with each sheet.
It would be ideal to have two trays of the same size, otherwise we wait 2 minutes for the tray to cool, for the next sheet.


Cake with two tops and delicious cream

Cake recipe with two tops and delicious cream. It is an extremely delicious homemade cake, which contains a fluffy top without cocoa, one with cocoa and fine cream with sour cream or yogurt.

  • Dough without cocoa:
  • 2 eggs
  • 150 g sugar
  • 150 g Greek yogurt
  • 100 g butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 10 g baking powder
  • 220 g flour
  • Cocoa dough:
  • 2 eggs
  • 150 g sugar
  • 150 g Greek yogurt
  • 100 g butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 10 g baking powder
  • 60 g cocoa
  • 160 g flour
  • Cream:
  • 550 sour cream or yogurt with a minimum of 25% fat
  • 125 g old powder
  • 1 teaspoon vanilla extract

In a bowl, mix the eggs with the salt and sugar until you get a whitish composition.

Add the vanilla extract, butter at room temperature and continue to mix.

Put the Greek yogurt, and at the end incorporate the sifted flour together with the baking powder, mixing with a spatula.

The dough will be thick, like a cream.

Wallpaper a baking tray measuring 24 x 24 cm with baking paper.

Grease the baking sheet with a little oil and spread the dough evenly.

Level on top and put in the preheated oven at 180 & deg C for 20 & ndash 25 minutes or until a toothpick inserted in the center comes out clean.

The dough with cocoa is prepared in the same way as the one without cocoa.

For the cream, mix the cream together with the powdered sugar and vanilla extract.

Spread half of the cream over the counter without cocoa.

Place the top with cocoa and evenly distribute the remaining cream.

Decorate the cake with ground walnuts, chocolate flakes, cocoa powder, etc.

Give the note for the recipe Cake with two tops and delicious cream


Cake day and night. Two fluffy countertops combined with delicious cream with walnut and jam

Ingredients for the two countertops: 6 eggs, 150g sugar, a sachet of vanilla sugar, 6 tablespoons oil, 6 tablespoons milk, 250g flour, 10g baking powder, 2 tablespoons cocoa, a vial of vanilla essence, a vial of rum essence, a pinch of salt knife.

Cream ingredients: A magic jar of plum (or quince), 4 tablespoons ground walnuts, 4 tablespoons coconut

Method of preparation.Preparation of countertops. Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until a white foam is obtained, then gradually add 75 g of sugar and vanilla sugar, and mix until a thick, hard foam is obtained. The yolks are rubbed with the remaining 75 g of sugar and the oil until they become slightly creamy. Mix the yolks with the egg whites and mix the two compositions. Add the warm milk, the flour mixed with the baking powder and mix all the ingredients well with movements from top to bottom. The composition obtained is divided into two equal parts. In one part, add the rum and cocoa essence and mix well. The other side is mixed with vanilla essence. Line a 28 / 38cm tray with baking paper, grease with butter and pour the first composition. Bake in the oven heated to 180˚ for about 30-35 minutes. Proceed similarly to the second countertop. After the tops are baked, leave them to cool on a grill.

Preparation of the cream. Mix the plum magiun with ground walnuts and coconut in a bowl.

Assembling the cake.Carefully place the vanilla top on a flat tray. Spread the walnut jam evenly over it in a thick state and complete it with the cocoa top. Press lightly with your fingertips, leave to cool for about 2 hours, powder with powdered sugar, then portion as desired.

Note. You can use it for cream and nutella or finetti according to everyone's preference.


Cake with egg white tops, wafer sheets and vanilla cream

ingredients
Top No. 1 :, 6 egg whites, 8 tablespoons sugar, 3 sachets of vanilla sugar, 3 tablespoons flour, 100 g colored coconut, 1 teaspoon lemon juice, 1 teaspoon salt, 1/2 sachet baking powder with saffron, 1 wafer sheet, Top No. 2 :, 6 egg whites, 8 tablespoons sugar, 3 sachets of vanilla sugar, 3 tablespoons flour, 100 g ground walnuts, 1 teaspoon lemon juice, 1 teaspoon salt, 1/2 sachet baking powder with saffron, 1 wafer sheet, For cream :, 6 egg yolks, 6 tablespoons sugar, 2 sachets of vanilla sugar, 2 teaspoons vanilla essence, 1,200 l milk, 1/2 teaspoon salt, 12 tablespoons flour, 100 g butter, 300 g mascarpone, For garnish :, 50 gr dark chocolate

Difficulty: high | Time: 1h 30 min


Cocoa top:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a dense and shiny foam. Rub the yolks with oil and rum essence over the egg whites and mix lightly. At the end, incorporate the flour mixed with baking powder and cocoa, mixing lightly with a spatula, with movements from bottom to top.

Walnut countertop:

Whisk the egg whites with a pinch of salt. Add the sugar and mix well until you get a glossy foam that holds well to the blades of the mixer and makes spikes to the touch. Add the almond essence, ground walnuts and breadcrumbs and mix lightly with a spatula with movements from bottom to top.

We pour the composition in a tray (40/28 cm) lined with baking paper. On top we put the composition with cocoa, leveling lightly with a spatula. Bake over medium heat for about 20-25 minutes, depending on the oven. Leave to cool on a grill, along with the baking paper.

Lemon cream:

Mix the yolks, sugar and starch well until a homogeneous cream is obtained. Pour the milk little by little, stirring constantly, so that no lumps form. Put the pot on low heat and stirring constantly with a whisk, boil the composition until it thickens, like a pudding. Put the diced butter in the hot cream. Mix well until smooth. Put the bowl aside, let it cool a bit, add the lemon juice to taste, then let it cool.

We cut the top into 3 strips equal in size. We also fold the cream into 3 parts and put it between the worktops. Let the cake cool for (at least) an hour, then slice.



Comments:

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  4. Marchland

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