Cake dedicated to 'From heart to heart'

Cake dedicated to 'From heart to heart'

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Countertop preparation:

Grease a cake pan with butter and flour it. Mix eggs with sugar and vanilla sugar ~ 8.10 minutes until they turn white like a cream.

Add the sifted flour with the baking powder in three installments each time, incorporating it slowly, slowly with a wooden spatula.

Add a tablespoon of sifted cocoa filled to the brim, incorporate it with a wooden spatula.

Pour the composition into the pan.

Place the top in the oven on the middle shelf at 180 degrees C (preheated oven) for 35 minutes.

Cream preparation:

Melt the sugar over low heat until it caramelizes, then add the hot milk (very carefully a little because it swells and don't fry your mommy and daddy's hands :)), stirring quickly.

Separately rub the yolks with the starch, add the hot syrup and put it on the fire, stirring constantly until it thickens like sour cream.

Add gelatin dissolved in a little cold water.

Let the cream cool and then mix it first with the whipped cream and then with the beaten egg whites.

Mix the cream with the chopped plums and pre-soak small pieces for 1 ~ 2 hours in brandy

For glazing:

Melt the chopped chocolate with the whipped cream and a spoonful of honey in a bain-marie and pour it over the cake, evening the icing on the entire surface of the cake and put it in the fridge overnight, best to penetrate the cream top.

Good appetite !

Chocolate heart cake with hazelnuts

Add sugar and vanilla sugar and mix well until the composition becomes creamy.

The flour is mixed with the starch and baking powder.

Add over the egg foam and mix well.

The dough obtained is poured into a cake tin lined with baking paper and greased with butter.

Bake at 175 degrees for 35-40 minutes.

Remove from the oven and allow to cool.

We prepare "Chocolate heart cake with hazelnuts"

Boil the eggs, sugar, chocolate and water in a water bath until all the sugar has dissolved, stirring constantly.

If necessary, add 1-2 tablespoons of water.

Remove from the heat and allow to cool.

Add the margarine, mixing very well.

Add the rum essence and ground hazelnuts and mix well.

we continue with the basic recipe.

The worktop is cut twice horizontally.

Take the base and syrup, insisting on the edges.

Add 1/3 of the hazelnut chocolate cream and spread evenly over the entire surface.

Add the middle of the worktop and syrup.

Add half of the remaining cream and even out.

Finally, put the last slice of the countertop and syrup very well.

With the last portion of cream, coat the cake on the outside.

Garnish with chocolate flakes and sour cherries.

For the challenge of February I made two recipes with yeast but I neglected the part with love. So, for Dragobete we set out to make a heart.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

How to serve cake cream

As a serving, we recommend this cream for filling the countertops with a fluffy consistency, which you have syruped before. I like to use a coffee syrup for the cakes I make, because it seems to me that its taste is perfectly complemented by the flavor and intensity of the cake cream we made together!

As for the countertop… I usually prepare a simple countertop with a sponge texture. It is much easier for me in this way, because I can add cocoa if I want a more intense taste or vanilla if I want to get a more refreshing cake. The chocolate cream I made with this recipe works well with both types of countertops, so I don't have to worry about that.

If I use a vanilla top, I like to decorate it with cream or a sweet mascarpone cream, being very airy and fluffy! If I use the cocoa top, I usually use a chocolate icing, prepared with the same chocolate that I used to make the cream syrup, but I will add milk and much less sugar.

You can add fruits, for example, raspberries, cherries, blueberries, strawberries, or any other fruit you want. The chocolate cream that we have prepared goes perfectly with the refreshing taste given by the fruits that you will add. My mother's cakes always had blueberries and never went uneaten!

If you also add fruit inside this cake, then I recommend using a fruit or milk syrup instead of coffee syrup to syrup the top. Coffee syrup may be too intense for the refreshing taste of the fruit, while fruit syrup will be more suitable for this type of filling.

I hope that this recipe for egg-free and airy fluffy cake cream was to your liking and I hope that you did not encounter any difficulty in preparing it! Your cakes will become the highlight, the main attraction of any party following this cake cream recipe!

Greetings with all your heart! He's healthier

The message comes from the head of the WHO, Tedros Adhanom Ghebreyesu, who says that this form of greeting should be avoided, because it is not good to approach less than a meter from another person.

Instead, he recommends that we shake hands to greet the people we meet, as athletes and politicians do when the national anthem is sung.

The gesture of the elbows touched, instead of the handshake or hugs, was quickly adopted by footballers, politicians, heads of state and ordinary people due to the COVID-19 pandemic.

Tedros Adhanom Ghebreyesu, recommended avoiding the elbow greeting and said in a post on Twitter that he prefers to shake hands when meeting someone.

"Greetings are a convention. It doesn't matter exactly what you do with that greeting, as long as the other person understands that you greet him and the two recognize each other and perform a certain gesture. Some greetings are based on touch, others are not ", the specialists explained.

Method of preparation

The preparation of the pandispan is simple: beat the egg whites well with 100 gr of sugar and a little salt until it becomes foam. Rub the yolks with the powdered sugar and then add the oil gradually, like mayonnaise, it becomes a cream. Add the grated lemon peel, vanilla and mix the egg whites, turning from the bottom up carefully. Then we add the flour and the starch and the baking powder given through the sieve, limoncello afterwards. Pour the composition in a form lined with oil and flour, bake for 35 minutes at 180 degrees. We also prepare the limoncello bath, we mix the ingredients, the sugar water and the limoncello in a bowl. until well incorporated. We put on the fire the milk with a lemon peel and the remaining pod, 2 tablespoons of limoncello if we want and let it heat well, then we add to the egg composition with a polish slowly and stirring very well so as not to make lumps . It takes a little patience but it comes out. When the milk in the pan has shaken, then pour the whole composition back into the pan and leave it on the fire, stirring well until it thickens a little, then pour it into a bowl to cool and cover with transparent foil. If we want in the meantime we can mix to cool faster, then when it cools we put the mixer for a minute to wake up the cream, then add the whipped cream that we beat before with a little sugar and mix slowly until the cream is amalgamated. If we want a stronger aroma, we add 2-3 tablespoons of limoncello at the end. Let it rest until we assemble the cake. Assembly: a slice of wet pandispan with limoncello bath, pastry cream, sliced ​​strawberries, and a slice of wet pandispan and cream, then the strawberries cut in half and arranged, gelatin afterwards so that the strawberries do not oxidize and last as long as possible . But the problem is that it doesn't last, it shakes fast, it's normal! So. Great appetite!

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