Separate the egg whites from the yolks.
Beat the egg whites with a pinch of hard foam salt, as for meringue, and add the sugar. We still whisk the egg whites.
Mix the yolks with the oil, little by little as if we were making mayonnaise, and add them over the egg whites. Stir from the bottom up.
We mix the flour with the baking powder and cocoa and then we put it over the rest of the composition.
Add the orange peel and rum essence and then divide the dough in two. Place baking paper in a tray (see photo with tray) and pour into the mold. Bake in a hot oven over medium heat for 25-30 minutes.
We'll make two countertops. Let cool and continue preparing the cream.
Rub the cheese together with the sugar, until it becomes like a paste. Add mascarpone and mix well. Add the vanilla sugar and lemon peel.
In the shape of a cake we place: Wheat Cream Cheese Wheat Cream Cheese
In the meantime, we do the set.
We make vanilla pudding with orange juice instead of milk, just like the instructions written on the envelope.
Pour half of the pudding, while it is hot, over the cake. Place the orange slices, which have been peeled, and pour the orange pudding again.
Refrigerate for 24 hours and then serve.
Homemade drumstick cake with delicious sponge cake top. Mom, how good it is!
This wonderful cake consists of sponge cake tops, chocolate cream and caramel icing. The secret is to use quality ingredients: fatty butter with 82% fat, dark chocolate with at least 50% cocoa.
Ingredients needed for a countertop
• 60 g of flour
• 3 eggs
• 20 g butter
• 60 g of sugar
The quantities are doubled, we need 2 countertops.
Ingredients needed for the cream:
• 300 g butter
• 200 g chocolate
• 3 eggs
• 200 g of sugar
• 1 sachet of vanilla sugar
• 1 tablespoon cocoa powder
Ingredients needed for caramel:
• 1 tablespoon water
• 150 g of sugar
We start with the countertops and separate the yolks from the egg whites. Beat the egg whites until foamy, adding a pinch of salt. When we have a thick foam, we add the sugar, continuing to beat until it melts completely and we get a glossy and strong meringue. Then, add the yolks, melted and cooled butter, then, mixing with a spoon, add the flour.
The composition thus obtained is evenly transferred to the stove tray lined with baking paper.
Bake the countertop for about 15 minutes in the preheated oven.
Do the same and prepare and bake the second countertop.
After baking the countertops, let them cool, then cut each into 3 equal strips, thus obtaining 6 thin countertops. We put aside the most beautiful countertop, to use it on top.
For the cream, mix the eggs, vanilla and sugar in a heat-resistant bowl until the sugar melts completely and the composition doubles its initial volume, then put the bowl on a steam bath and stir continuously until the cream begins to thicken. Take the bowl from the steam bath and mix until it cools.
Melt the chocolate pieces in the microwave, but be careful not to overheat.
Add the melted chocolate over the egg cream and mix with a spatula until smooth, then let the cream cool.
In another bowl, mix the butter until you get a fluffy consistency, then add the cocoa powder, mix gradually, add the chocolate cream, stirring constantly until you get a homogeneous cream, shiny, quite soft and fine.
We put the cream thus obtained in the refrigerator for at least an hour.
For the caramel, put the water and sugar in a bowl. Put the bowl on low heat and wait for the sugar to melt and begin to caramelize. We are careful not to burn it, we keep the caramel on the fire only until it acquires a beautiful amber color.
Assembly: cut the top aside and glaze each piece separately: this way you don't risk the top breaking or the caramel cracking.
Place the first top on a plate, spread 2 tablespoons of cream evenly over it, then place the second top and spread 2 tablespoons of cream evenly. We do the same until the five countertops are finished, keeping the cream for both the edges and the decoration.
Cover the edges with cream, then make small hazelnuts on top and place the pieces of the top with the caramel glaze.
We put the cake in the fridge until the next day, then we can cut it nicely.
Enjoy it with gusto! Good appetite!
The recipe belongs to Mrs. Cristina Brejan and was taken with express consent, from her personal blog.
Fluffy sponge cake, the ideal option for a delicious cake
By adding different types of creams, using different decor elements, you will always be able to cook special cakes for birthdays, birthdays or other holidays.
1. Preheat the oven to 170 degrees.
2. The eggs from the refrigerator (cooled), without separating the egg white from the yolk, are placed in the mixer bowl, where the sugar and vanilla sugar are added. Beat at full power for 5-10 minutes (it may take even longer, depending on the power of the mixer). The mass increases several times in volume, about 3-4 times, becomes dense and white.
3. Sprinkle the flour and mix with a spoon from top to bottom.
4. In the baking dish, spread baking paper (on the bottom), grease the whole form with butter, including baking paper and sprinkle with flour. Pour the dough into the mold and cover with aluminum foil greased on the inside with butter. Put in the preheated oven.
5. Bake at 170 degrees for 25-30 minutes, then reduce the temperature to 150 degrees for another 25-30 minutes. That is, bake for 50-60 minutes, it is important not to forget about the oven.
6. Remove the aluminum foil lightly. The fluffy, delicious and smooth sponge will have a height of about 5-6 cm.
The sponge cake is left to cool overnight or 6-8 hours and is ready to turn into a cake of greater beauty!
Summer version of the tortoise
When summer comes, a huge amount of fresh fruit and berries appears.
This is the right time to pamper yourself with fresh varieties of fresh sweets, preparing a recipe for homemade turtle cake.
Some hostesses have given it the name & # 8211 Emerald Turtle because the cake recipe is decorated with kiwi and it really becomes like an emerald ..
The dough and cream are prepared exactly as indicated in the previous recipe.
Wash the strawberries, dry and finely chop, add to the cream.
Put the baked cakes in the dough, stains with cream, pour with ice.
Peel kiwi and cut into thin slices, lightly spread over the glaze.
Your turtle cake will have a pleasant fruit taste and an original bright color.