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Cake with ganache cream (video recipe)

Cake with ganache cream (video recipe)

Wheat:

- Separate the eggs, rub the yolks with a pinch of salt and oil

- beat the egg whites with a pinch of salt and then with the sugar,

- incorporate the yolks into the egg whites, then add the water, gradually and the rum essence

- we mix the flour with the baking powder and together with the cocoa we add them lightly, in the rain in our dough, mixing lightly, from the bottom up, so that the dough does not leave

- grease the pan with butter, cover the base with baking paper and dust the edges with flour

- transfer the dough to the tray, level and then go in the preheated oven, at a temperature of 180 degrees until it bakes

- After baking, leave it in the tray to cool until the next day, when it can be sliced ​​and syruped much easier.

I portioned the countertop into three horizontal slices. The diameter of the tray is 26 cm.

Cream:

- Break the chocolate into pieces

- Heat the liquid cream on the stove, over low heat, adding the sugar, stir until it dissolves.

Careful!!! The cream should not boil, but only get close to boiling point.

- Pour the cream over the chocolate, leave for a few minutes, then mix well until you get a homogeneous composition.

- cover the bowl, let it reach room temperature, then it will stay in the fridge until the next day.

- The cream will thicken and we will mix it for a few minutes. It will become aerated and frothy.

Syrup:

- Put the sugar in a saucepan and let it caramelize. Careful!!! We don't burn it and just let it get a golden color.

- then add water and let it boil until it binds.

- I let it cool until the next day, when I flavored it with rum essence.

Cream for decoration:

We keep the cream cold until we whip it. Beat the cream with the sugar for a few minutes until we have a whipped cream, only good for decorating the cake. We prepare it at the time of assembly.

Assembly

On a plate we place the top sheet of the countertop (we place it face down) we syrup it well, then we cover it with cream, then the other 2 sheets, we divide the cream so that we have to cover the whole cake with cream, which we level well with a spatula or a knife, garnish with whipped cream whipped and put in the pos with star spirit, or with any other ornaments you want.

The cake will stay in the fridge until ready to serve.



Egyptian cake with coffee cream

Over the weekend, I enjoyed this Egyptian cake with coffee cream, a dessert delight.

The recipe caught my attention in last year's "Kitchen Secrets" magazine, the words coffee cream made me stay full.

I didn't completely follow the coffee cream cake recipe. For example, I had to put nuts and raisins in the cream, soaked in liqueur and drained. I will probably put them on for future cooking. They have no way to spoil even if I don't give a damn about raisins and I want to feel the taste of the coffee cream as unaltered as possible. However, the recipe is not difficult, some effort requires the sheets that must be baked one by one and must be stretched thin, but otherwise it is done as you would say & # 8230 cioco. Other ideas came to me while I was cooking, I can't wait to try the second round. People liked it and declared it "mandatory to haplit".


Method of preparation

How to prepare pandispan: separate the egg whites from the yolks, beat the egg whites until stiff, add the baking powder, beat the foam further, adding the sugar in the rain and vanilla. After dissolving the sugar, add the yolks, mix lightly, then add the sifted flour and mix gently. After incorporating the flour, pour the composition into a greased and wallpapered form and bake in the hot oven for about 15-20 minutes.

Syrup: from water, sugar, vanilla, boil for 1 minute a syrup that you flavor with cinnamon.

Ganache cream: in a saucepan over low heat, melt the chocolate in liquid cream and mix well. The whipped cream does not boil, it is brought only to the boiling point. Let the composition cool (I left it cold until morning, but you can keep the composition in the fridge for 1-2 hours) then mix. You get a chocolate cream, which you spread on the syrupy top. Decorate according to your imagination. I decorated the cake with commercial chocolate flakes, pieces of chocolate with mint and halves of walnuts.


Digit cake with ganache cream and cocoa top

Beat the egg whites with the salt and half of the sugar until a glossy foam comes.

Mix the yolks with the sugar until they change color, then add them over the beaten egg whites.

Sift the flour little by little and incorporate it into the composition, as well as the baking powder and cocoa.

Finally add the vanilla essence, oil and water.

Divide the dough into 2 equal parts, and bake 2 worktops in a tray lined with paper, about 30 minutes at 150 degrees with electric oven ventilation.

If you don't have a good food processor, I recommend making 2 countertops in a row, that is, making 7 eggs, then another 7, with half of each quantity, I say this because it will be difficult to mix 14 eggs at once.

When the tops are cold, cut each one in half.

I printed the numbers on A4 paper, then cut out.

How to prepare cream:

Put the whipped cream in a pot, when it boils, add the sugar and chocolate, remove the pot from the heat, stir continuously until it melts, then add the butter, stir vigorously.

Leave the cream in the fridge overnight or at least 3 hours.

Once this time has elapsed, pour the whipped cream over the chocolate and mix.

Cake assembly:

Syrup the bottom of the top, then with a fork decorated with cream, syrup the other side and put over, decorate again with cream on top.

Do the same with the other number, then decorate with what comes to mind


Cake with ganache cream


Cake with ganache cream
ingredients

countertop
12 eggs
12 lg sugar
9 lg flour
3 lg cocoa
vanilla essence

Cream
700 ml fresh
700 gr white chocolate
2 vials of vanilla essence

Syrup
400 gr sugar
500 ml of water
vanilla essence
lemon peel strips

Glaze
200 gr dark chocolate
100 gr white chocolate
150 ml liquid cream
30 gr butter

Chocolate decoration

Cake with ganache cream
Method of preparation
countertop

Separate the egg whites from the yolks. Beat the egg whites with 7 lbs of sugar and the yolks with the rest together with the vanilla essence. Lightly mix the two compositions, sift over the flour mixed with cocoa and incorporate with light movements from bottom to top. Wallpaper a rectangular tray with baking paper, pour the composition of the top into it and bake at the right heat. it is baked, press lightly on its surface with the palm & # 8230 if it is elastic and returns without leaving traces .. then it is ready.

Cream
Put the chocolate and whipped cream in a pan on the fire until it dissolves and homogenizes but without reaching the boiling point. Leave it to cool for a few hours (4-5 hours) after which, using the mixer, it is foamed and flavored with essence. of vanilla.

Glaze
Mix the chocolate with the whipped cream and the butter over low heat until you get a fine, fluid icing.
The cooled top is cut into three equal sheets. It is placed on a plate. The first sheet is syruped with boiled syrup, cooled and flavored with rum and lemon. layer of cream after which the last sheet of countertop is placed, which is naturally syruped.
Dress the cake in cream and let it cool until it hardens well
Glaze with chocolate icing and decorate with chocolate leaves and cream & # 8230 or according to everyone's imagination


CAKE WITH BANANAS, ALMONDS AND GANACHE CREAM

For the countertop:
1 large banana
200 g flour
150 g sugar
3 eggs & # 8211 separate the yolk from the whites
100 ml oil
2 tablespoons milk
2 tablespoons almond flakes
3 coarsely chopped almonds
100 g melted chocolate
3-4 drops of almond essence
1 baking powder

For the cream:
500 ml liquid cream
300 g chocolate (I put 100 g dark chocolate, 200 g milk chocolate)

For syrup:
1 cup water
2 tablespoons sugar
1/2 teaspoon vanilla essence

For decoration:
Almond flakes

Crush the banana in a bowl, then mix it with the 3 yolks and oil. Add flour previously mixed with baking powder and almond flakes.

Pour the melted chocolate mixed with the chopped almonds and the almond essence, the 2 tablespoons of milk, then mix until the composition is homogenous.

Incorporate the beaten egg whites with sugar, mix lightly and put the dough in a form lined with baking paper.

Bake the top in the preheated oven at 180 ° C for 35-40 minutes, then do the test with the toothpick to check if it is baked.
While the top is baking, prepare the cream: put the whipped cream in a baine-marie together with the chocolate. Leave it on the fire until the chocolate melts.

Mix well, then refrigerate for 2-3 hours to harden. I'm not good at patience, so I put the cream in the freezer for only 30 minutes.

After removing the top from the oven, let it cool and cut it in half. We syrup the tops very little, then we put the cream on each top, we overlap them, then we grease the cake on the edge with a little cream, and we will stick the almond flakes to it.


Bitter chocolate ganache cream

Pour the liquid cream into a bowl, put it on the fire and leave it until it reaches boiling point.

Turn off the heat, put the broken or chopped chocolate cubes and let it soften for two or three minutes. Then mix until all the chocolate dissolves and leave to cool.

When I have time, after cooling, I put the dish in the fridge and let the cream cool very well for a few hours. When I need it quickly, I put the dish for half an hour in the freezer.

After cooling, the cream has hardened and now we can mix it with a hand mixer for a few minutes until it lightens in color, increases in volume and becomes aerated.

It can be used immediately or kept cold until the moment of use, but keep in mind that it hardens.

*If you want a softer cream to use to fill donuts, eclairs, mini tarts, use only 150 g of chocolate.

*And if you want an even more consistent cream to cover a cake, for example, add 50-70 g of butter, along with the chocolate.


Festive cake recipes for any occasion

Today's collection, by festive cake recipes for any occasion comes somehow in addition to the other collections we have made so far to help you by organizing the recipes on the blog.

From the same category, dessert, you will find organized collection of creams for cakes, cakes and desserts by the glass (see here), festive cake collection (see here) and cookie collection (see here).

Therefore, the collection of could not be missing festive cake recipes for Christmas and New Year which I made up today.

It's more of a top that includes 10+ festive cake recipes which you can prepare for either Christmas or New Year's Eve. And, why not, even for Easter if you have this habit on the menu. Through our Easter parties, more Easter and cake are prepared, but I know that in other areas for the festive Easter meal, cake is also prepared.

And not only! These cakes are very simple and easy to make. You can make them any day of the year if you want something sweet and good on your table. Either a holiday meal or an ordinary one.

You will find in the collection, for the most part, cake recipes with chocolate cream or chocolate on the counter. And that's because I'm a big fan of chocolate. But these are not the only cake recipes on the blog. You can find the entire collection by browsing the category specially created for this, HERE.


Steps

Step 1

We prepare ganache cream with dark chocolate, it is easy to prepare with good ingredients and a little butter, we will use equal amounts of whipped cream and chocolate.
In a saucepan put 200ml liquid whipped cream and leave it on the fire until it starts to boil a little, turn off the heat and put the broken chocolate in pieces, mix with a whisk until all the chocolate melts, add the butter and let it cool.
Put the cream in the fridge for a few hours or overnight.
For the stars, melt the chocolate in the microwave or in the steam bath and on a baking paper we put a little chocolate with the tip of the teaspoon and with a toothpick we make stars, leave it to cool until it hardens.

Step 2

Prepare the syrup from water and sugar, boil them then let it cool and add the rum essence.
Cut the top in three and place it on a plate. The recipe for the cake top can be found on the same site as the CAKES category.
Beat the whipped cream until it becomes firm and fluffy, season with vanilla sugar.
Remove the ganache cream from the fridge and beat it well with the mixer, if it is too hard, leave it for a few minutes at room temperature, mix it with whipped cream.
The cream can be used to fill cakes and simple without whipped cream, I preferred this combination, if you want you can put less whipped cream and you will have a more intense taste of chocolate.

Step 3

Syrup the first top with syrup and a few drops of brandy. we put half of the amount of cream, we spread it evenly with a knife and we sprinkle half of the ground walnuts, we do the same with the second top, we spread the rest of the cream and the remaining walnuts. we syrup the last top and level the edges of the top with a little cream.
We make a chocolate glaze on the front of the countertop and then decorate with whipped cream and stars.


Cake with ganache cream (video recipe) - Recipes

I like to prepare cakes, because the pleasant feeling, that there will be a party or a beautiful family event, is installed from the moment of gathering the ingredients that we count, weigh, measure, place. they do. all this fuss is a sign that the party is near.

I prepared a cake with ganache cream, delicious. What can I tell you, the images speak for themselves, so watch the video recipe right here.

countertop

- Separate the eggs, rub the yolks with a pinch of salt and oil
- beat the egg whites with a pinch of salt and then with the sugar,
- incorporate the yolks into the egg whites, then add the water, gradually and the rum essence
- we mix the flour with the baking powder and together with the cocoa we add them lightly, in the rain in our dough, mixing lightly, from the bottom up, so that the dough does not leave
- grease the pan with butter, I lined the base with baking paper and I powdered the edges with flour
- transfer the dough to the pan, level and then go in the preheated oven, at a temperature of 180 degrees until it bakes
- After baking, leave it in the tray to cool until the next day, when it can be sliced ​​and syruped much easier.

I portioned the countertop into three horizontal slices.
The diameter of the tray is 26 cm.

- Break the chocolate into pieces
- Heat the liquid cream on the stove, over low heat, adding the sugar, stir until it dissolves.
Careful. The cream should not boil, but only get close to boiling point.
- Pour the cream over the chocolate, leave for a few minutes, then mix well until you get a homogeneous composition.
- cover the bowl, let it reach room temperature, then it will stay in the refrigerator until the next day.
- The cream will thicken and we will mix it for a few minutes. It will become airy and frothy.

- Put the sugar in a saucepan and let it caramelize. Careful. We don't burn it and just let it get a golden color.
- then add water and let it boil until it binds.
- I let it cool until the next day, when I flavored it with rum essence.

We keep the cream cold until we whip it.
Beat the cream with the sugar for a few minutes until we have a whipped cream, only good for decorating the cake. We prepare it at the time of assembly.

On a plate we place the top sheet of the countertop (we place it face down) we syrup it well, then we cover it with cream, then the other 2 sheets, we divide the cream so that we have to cover the whole cake with cream, which we level well with a spatula or a knife, garnish with whipped cream and put in the pos with star spirit, or with any other ornaments you want.

The cake will stay in the fridge until ready to serve.

It turned out great, as did the party.
You must also try this dessert, which as you have seen is not complicated at all, but only requires a little patience because we prepare everything necessary for the assembly the day before.

Thank you for visiting and I am waiting for you with other delightful recipes.