Traditional recipes

Dessert cake "A night in Venice"

Dessert cake

Coconut wheat: Mix the egg whites with a pinch of salt. Gradually add the sugar and mix until completely melted. You only stop when you no longer feel sugar crystals in the composition. Add flour and coconut and mix gently, from bottom to top.

Prepare a 25x28 cm tray, line it with oil and flour or baking paper and spread the composition evenly. Preheat the oven to 180 degrees.

Cocoa top: Separate the egg whites from the yolks. Mix the egg whites until foamy, gradually add the sugar and mix until melted.

Add the yolks and sifted flour together with the cocoa and baking powder and mix gently from the bottom up. Distribute with a spoon, evenly, the composition over the coconut and level it easily.

Put the tray in the preheated oven and bake over medium heat for 15-20 minutes. Take the toothpick test.

Leave to cool and peel off the baking paper only when the top is completely cold.

Cream: Mix the yolks with the sugar, then add the milk and put the bowl on the steam bath until the cream thickens. Add the vanilla sugar. Let cool. Mix the butter lightly, then add the completely cold yolk cream and mix by mixing lightly. Spread the cream evenly over the cold counter and level. Let the tray cool.

Glaze: Put the ingredients in a saucepan, over low heat, until you get a homogeneous composition. Cool and evenly spread the icing obtained over the cream. Don't put it warm, you risk ruining the cream layer.

Leave the cake to cool for a few hours. Portion it with a serrated, thin knife.

She's really good!



Dessert cake "A night in Venice" - Recipes

Coconut wheat:
6 egg whites
6 lg sugar
100 g coconuts
5 lg flour

Cocoa wheat:
4 eggs
4 lg sugar
4 lg flour
2 lg cocoa
1/2 sachet baking powder (5 g)

Cream:
6 yolks
150 g sugar
5 lg milk
200 g butter
1 lg vanilla essence

Glaze:
150 g milk chocolate
50 g butter
5 lg milk

Method of preparation :
Coconut top: in a bowl mix the egg whites, add the sugar, mixing further, and finally add the flour mixed with coconut. We spread the composition in a rectangular shape lined with baking paper (25 * 35 cm). Set the tray aside and prepare the cocoa top.

Cocoa top: mix the egg whites, then add the sugar, the yolks one by one, and at the end the flour mixed with baking powder and cocoa powder. Spread the composition carefully over the coconut composition and then put the tray in the oven for about 15-20 minutes. We do the toothpick test.

Cream: mix the yolks with the sugar, then add the milk and put the pan on the steam bath until the cream thickens. Remove from the heat and add the vanilla essence. Let cool. We mix the butter a little, and in it we put a spoonful of chilled egg cream.

Spread the cream over the cooled countertop and put the cake in the fridge until the icing is ready.

Glaze: put the ingredients in a saucepan, over low heat, until melted. Homogenize and spread the icing obtained over the cream.


A Night in Venice Cake & # 8211 A Tasty Cake from Mom's Recipe Book

The cake "A night in Venice" or "A Venetian night" is I think, one of the best cakes that can be found in my mother's recipe book, so today I beat her and prepared it…

Ingredients for the coconut top:

  • 5 egg whites
  • a pinch of salt
  • 5 tablespoons sugar
  • 100 grams of coconut
  • 4 tablespoons flour

Ingredients for the cocoa top:

  • 4 eggs
  • a pinch of salt
  • 4 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • half an envelope of baking powder

Cream ingredients:

  • 5 yolks
  • 100 grams of sugar
  • 4 tablespoons flour
  • 500 ml of milk
  • vanilla essence
  • 200 grams of butter at room temperature

For the glaze: 150 grams of milk chocolate, 50 grams of butter, 3 tablespoons of milk

How to prepare the coconut top?

Mix the egg whites well with the salt until it reaches consistency, then add the sugar and mix continuously. Add the coconut and mix lightly and finally the sifted flour… put the composition in a detachable shape, 28 * 28 cm, which we cover with baking paper.

Preheat the oven and take care of the cocoa top.

Separate the egg whites from the yolks and mix the egg whites well with the salt, then add the sugar, mix, add the yolks one by one and mix well… At the end, incorporate the sifted flour (which I mixed with cocoa and baking powder). We put this cocoa composition over the coconut one and level…

Put in the oven and bake at 170 grams for about 20 minutes, test with a toothpick… Leave to cool completely.

How to prepare the cream?

Mix the yolks with the sugar, flour and 3.4 tablespoons of milk, boil the remaining milk, when it boils, add the yolks and let it simmer until it thickens. Take it after the fire and add the essence. Leave to cool completely and then mix the cream well, adding a tablespoon of butter until you finish the 200 grams…

Spread the cream over the cold cocoa top and level. Refrigerate for about an hour…

How to prepare the glaze?

Put chocolate, butter and milk in a plate and put in the microwave for 30 seconds, chew again and put for 30 seconds and so on until it melts perfectly, 3 times is enough… let the icing cool completely then put it over the vanilla cream cold, put in the fridge until the icing hardens and cut the cake with a thin knife.


The cake & # 8222A night in Venice & # 8221 & # 8211 With this recipe I conquered my in-laws for good

The cake "A night in Venice" or "A Venetian night" is I think, one of the best cakes that can be found in my mother's recipe book, so today I beat her and prepared it…

Ingredients for the coconut top:

  • 5 egg whites
  • a pinch of salt
  • 5 tablespoons sugar
  • 100 grams of coconut
  • 4 tablespoons flour

Ingredients for the cocoa top:

  • 4 eggs
  • a pinch of salt
  • 4 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • half an envelope of baking powder

Cream ingredients:

  • 5 yolks
  • 100 grams of sugar
  • 4 tablespoons flour
  • 500 ml of milk
  • vanilla essence
  • 200 grams of butter at room temperature

For the glaze: 150 grams of milk chocolate, 50 grams of butter, 3 tablespoons of milk

How to prepare the coconut top?

Mix the egg whites well with the salt until it reaches consistency, then add the sugar and mix continuously. Add the coconut and mix lightly and finally the sifted flour… put the composition in a detachable shape, 28 * 28 cm, which we cover with baking paper.

Preheat the oven and take care of the cocoa top.

Separate the egg whites from the yolks and mix the egg whites well with the salt, then add the sugar, mix, add the yolks one by one and mix well… At the end, incorporate the sifted flour (which I mixed with cocoa and baking powder). We put this cocoa composition over the coconut one and level…

Put in the oven and bake at 170 grams for about 20 minutes, test with a toothpick… Leave to cool completely.

How to prepare the cream?

Mix the yolks with the sugar, flour and 3.4 tablespoons of milk, boil the remaining milk, when it boils, add the yolks and let it simmer until it thickens. Take it after the fire and add the essence. Leave to cool completely and then mix the cream well, adding a tablespoon of butter until you finish the 200 grams…

Spread the cream over the cold cocoa top and level. Refrigerate for about an hour…

How to prepare the glaze?

Put chocolate, butter and milk in a plate and put in the microwave for 30 seconds, chew again and put for 30 seconds and so on until it melts perfectly, 3 times is enough… let the icing cool completely then put it over the vanilla cream cold, put in the fridge until the icing hardens and cut the cake with a thin knife.


Dessert cake "A night in Venice" - Recipes

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Initially I thought it was a complicated cake, it looks

very good and this is the impression it leaves.

In addition, it is extremely fine, creamy and yolk

My surprise was to find that it prepares quickly and

I took the recipe from here, but I changed it a bit

recipe in terms of the number of yolks

necessary for the cream and I'm happy I did it,

in my opinion it is ok with a little more cream than in the original version.

The quantities are for a 31x21 cm tray.

Ingredients white countertop with coconut:

50 g premix for pastry "Dr. Man"

Mix the rooster with the pastry premix in a bowl.

Beat the egg whites with a pinch of salt when they are hard foam - add fructose in 3 tranches and mix continuously until a firm meringue comes out.

Add the rooster and the premix and mix carefully, with a pastry palette, with vertical movements.

Pour and level - in the tray in which you put baking paper.

Now prepare the cocoa top.

Cocoa wheat ingredient:

40 g premix for pastry "Dr. Man"

25 g of cocoa (2 tablespoons) passed through a sieve

1 teaspoon baking powder or 1/4 teaspoon baking soda

Beat the egg whites with a pinch of salt, then add the fructose, mix until they become firm meringue, add the yolks, mix.

Mix the premix with cocoa and baking powder, then add over the egg mixture, mixing lightly with a pastry palette.

Pour over the coconut top and put in the oven at 170 degrees Celsius, about 25 minutes (do the toothpick test).

While the countertop is baking, you can make a syrup, the recipe is without syrupy countertop, but I considered it to be tastier syrupy. I made a classic fructose and water syrup.

Yolk cream:

140-160 g fructose (it seemed a little sweet with 160 g.)

6 tablespoons milk (cream diluted with water, almond milk and soy milk)

Mix the yolks with fructose, milk, vanilla and a pinch of salt and boil in a sea bath until thickened (about 8-10 minutes maximum). Allow to reach room temperature, then add a little butter in the whipped butter, mixing to incorporate.

Place the cream over the syrupy or non-syrupy countertop, as you wish to proceed.

150 g dark chocolate or milk (dietary, with stevia extract or fructose)


Cake & # 8222A night in Venice & # 8221

Surely you have heard of this famous cake, which has a very interesting name and a great taste. I liked it from the first piece, because it combines coconut, vanilla cream and chocolate so well. Even the most demanding of cakes can easily become her fans!

ingredients(for a 20x30cm tray):
Coconut wheat:
& # 8211 6 egg whites
& # 8211 80 g coconut
& # 8211 7 tablespoons sugar
& # 8211 5 tablespoons flour
& # 8211 a pinch of salt
Cocoa wheat:
- 4 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 5 tablespoons oil
- 2 tablespoons cocoa
Vanilla cream:
- 6 yolks
- 6 tablespoons of milk
- 160 g sugar
- 160 g butter
- 2 sachets of vanilla sugar
Chocolate glaze:
- 220 g milk chocolate
- 100 ml liquid whipped cream

Method of preparation:
Coconut wheat:
- the egg whites are mixed with foam and salt powder
- Gradually add the sugar, mixing until you get a glossy foam with a meringue consistency
- add coconut and mix
- finally add flour and mix until incorporated

- the obtained composition is poured into the tray lined with baking paper, leveled and refrigerated until the cocoa top is prepared.
Cocoa wheat:
- the egg whites separate from the yolks
- the egg whites are mixed with the sugar, added gradually until a consistent and glossy foam is obtained
- the yolks are mixed with the oil and then added over the egg white foam
- at the end add flour and cocoa and mix with a spoon with movements up and down, until their incorporation into the composition
- the composition thus obtained is placed over the coconut top

- level and put in the preheated oven, at 160 degrees, for about 25 minutes
- when it is ready, let it cool
Vanilla cream:
- the yolks are mixed with the sugar until they become whitish
- then add the milk, mix well and put the mixture on a steam bath
- mix continuously in the composition until it thickens like a pudding, at which point the mixture is taken from the steam bath and left to cool.
- separately, the butter is mixed with the vanilla sugar, and then cream is added over it, mixing until smooth
- Over the two tops, place the cream, level and refrigerate for about an hour

Chocolate glaze:
- Chocolate broken into pieces, together with liquid cream, put to melt, over low heat
- stir continuously, and when the chocolate is melted, take the mixture off the heat and leave to cool
- when the icing has cooled, place it over the cream, level it and put it in the fridge until the icing hardens so that the cake can be cut (it would be best to leave it overnight)


Method of preparation

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a foam that does not flow if you turn the bowl. Then incorporate the flour mixed with coconut flakes and mixing with a spatula from bottom to top. Pour the composition into a tray lined with baking paper (20x30)

Separate the eggs and beat the egg whites with a pinch of salt. Add the sugar and mix well. The yolks mixed with the oil and rum essence are poured over the egg white foam and mixed lightly. Then add flour mixed with cocoa and baking powder. Mix lightly with a spatula or wooden spoon. We pour the composition in the tray over the coconut top. Put the tray in the oven over medium heat, for about 30-35 minutes before removing it, we do the test with the toothpick. Remove the worktop and leave it to cool.

The yolks are mixed with the sugar until they turn white and become like a cream, flour is added, the milk is poured, and it is homogenized. Bring to a boil over low heat. Boil until the composition thickens, without boiling. Set aside and leave to cool. After it has cooled, flavor it with vanilla essence to taste and gradually incorporate the butter. Beat with the mixer until it foams and there is no more unincorporated butter. Place the cream on the cooled counter and level it. For the cheese, melt the chocolate together with the whipped cream over low heat. Pour the chocolate icing over the cream and put the cake in the fridge for a while (minimum 2 hours), it should cool and harden the cream and icing, then portion.


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Walnut cake, a delicious dessert

Ingredient:
Top: 7 eggs, 7 tablespoons sugar, 7 tablespoons oil, 7 tablespoons flour, baking powder, 7 tablespoons ground walnuts
Cream: 500 ml milk, 125 g sugar,
5 egg yolks, 125 g Rama margarine,
5 tablespoons flour, vanilla essence
Meringue: 5 egg whites, 12 tablespoons sugar, 3 sachets of instant coffee, grated chocolate for garnish.

Method of preparation
Wheat:
Separate the eggs and beat the egg whites, add the ground sugar. Rub the yolks with the oil and the baking powder. Mix with egg whites. In the rain, add flour. Then add the walnuts. The composition is put in the oven at the right heat. When it has cooled, cut the top in half.

Cream:
Mix the yolks with the sugar and a little warm milk. Add the flour and pour over the milk on the fire, stirring gently. After it cools, add the margarine and vanilla essence. When it cools, place it between the sheets.


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