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Vanilla and whipped cream cake

Vanilla and whipped cream cake


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Wallpaper a tray with baking paper.

Beat the egg whites with the 8 tablespoons of sugar, add the yolks, flour and then a little rum essence .... put in the oven ... I don't know for sure ... but we don't do the classic test, the one with the toothpick .

For the cream we make the pudding following the instructions on the package, but we put a little less milk so that it is not so soft ... I think 400 ml is enough. When it is cold, mix it with a packet of butter.

When the countertop is ready, remove and cut in half. Caramelize the sugar and spread it quickly on half a countertop, when the sugar has cooled, put the cream, and garnish with whipped cream on top.


French cake with whipped cream

Dough preparation: Preheat the oven to 250 degrees C. The pie shape is lined with butter. The halva is crushed in the food processor or cut into very small pieces. In a bowl put flour, halva, sugar and salt. Stir and then add butter to the mixture. The dough is put in the shape of a pie. Bake until slightly browned - in 20-25 minutes. Then cool until completely cooled.

How to prepare the filling: Butter and sugar are added to the food processor until a fluffy paste results (in about 2 minutes). After this interval, let the robot run and add the melted chocolate and vanilla. Then add the eggs one by one while the robot runs at an average speed for 5 minutes. Put the cream in the perfectly cooled top, then let it cool for at least 4 hours. Before serving, put a generous layer of whipped cream on top and decorate with chocolate strips.

Cream preparation method: The bowl of the food processor in which you will mix must be kept in the refrigerator for at least 15 minutes. In a very small pan put the powdered sugar, starch and stir over low heat with ¼ of sour cream for a few seconds, until the liquid becomes viscous. The mixture is placed in a glass vessel at room temperature. Add vanilla. Beat the remaining sour cream until distinct marks appear on the knives of the food processor. Add the starch mixture and continue to mix. Let cool.


Method of preparation

Dough preparation

For the four sheets of dough, proceed as follows: separate the egg whites from the yolks and rub the yolks with the salt, sugar and vanilla sugar until they become frothy (I use a wooden spoon).

Then add in turn: oil, milk and mineral water and put the mixer into operation because we will start to incorporate the flour mixed with baking powder and baking soda.

First mix at the lower level, adding a little flour, then at a higher level, and when the dough thickens, remove the mixer and mix with your floured hands.

We stop putting the flour when the dough is no longer sticky, but we are careful not to be too hard, it should result in a dough that is less elastic and easy to spread.

Cover the dough with a foil and let it rest until you prepare the cream.

Cream preparation

Put the 4 yolks in a bowl together with the sugar and salt and rub them well, then dilute them with a little cold milk, add the semolina, flour and further dilute with cold milk so that everything is well blended.

Heat the rest of the milk lightly on the fire and add the resulting composition over it, stirring constantly to mix everything well.

Boil the cream over medium heat, stirring constantly so that it does not stick, and when it reaches the boiling point, lift the bowl off the heat, immediately incorporate the butter cut into pieces and add the vanilla essence.

Cover the bowl with foil and leave it to cool. We put foil so that no crust forms on the surface of the cream (I mix it from time to time in the cream until the final cooling)

Meanwhile, mix the cream with the vanilla sugar and let it cool.

Prepare sheets

Divide the dough into 4 approximately equal parts.

Grease the back of the tray with a little oil (I used a 36/40 cm tray).

Grease the table with a little oil, as well as the rolling pin and spread the first sheet of dough, the size of the tray.

Turn the dough on a rolling pin and transfer it to the tray.

Put the tray in the oven and bake the sheet for 4-5 minutes at 180 degrees.

Do the same with the other sheets, then let them cool well and assemble the cake.

Assemble the cake with tender sheets and vanilla cream with whipped cream

Wash the tray well and wipe it, place a foil inside (optionally, to burn the sheets faster).

Incorporate the cream into the chilled cream and mix well.

Put the first sheet in the tray, spread 1/3 of the cream over it, place the second sheet and press it lightly, cover again with 1/3 of the cream and so on until the last sheet remains uncovered.

Lightly press the last sheet to level the cake well, cover the tray with foil, put a weight over the cake and let it cool.

leave cake with tender leaves and vanilla cream with whipped cream cold for a few hours and we portion it, I left it from evening to morning.

Garnish the cake with powdered sugar.

The egg whites can be added to the cream, whipped with sugar and incorporated when the cream has cooled, and thus the cream is replaced, or simply frozen and then used for another cake.


Vanilla cake

It is not a complicated recipe, instead the cake is very effective and has an extraordinary taste.


leaf
Separate the eggs and beat the egg whites with a pinch of salt. Add the sugar and continue beating.
Add the yolks and cocoa. After mixing the composition, add flour mixed with baking powder.
Incorporate the flour with a circular and light movement, from top to bottom.
Wallpaper a 20x30 tray with baking sheet, add the composition and place in the preheated oven.
Bake for about 20-25 minutes or when the toothpick comes out clean.

Cream
A pudding of milk, sugar and flour is prepared.
Allow to cool, then mix with instant coffee and butter.
The syrup of the countertop is optional, if you want to make it, prepare a sugar syrup with water.
Leave the pudding in the fridge for half an hour, then spread it over the counter.

Whipped cream
Beat the whipped cream with the aim and when it has hardened, place it over the pudding.
Sprinkle cocoa. Use a sieve to make it easier for you.
Leave overnight in the refrigerator.


How do we prepare the fruit and cream cake recipe?

You can read the recipe written below or find the video recipe below.

First we beat the egg whites.

Add a little salt over the yolks, then beat them with a fork. Their color will intensify.

When the egg white is whipped, add all the sugar and continue beating until all the sugar is completely dissolved. We need to get a firm and shiny foam.

Add the yolks and vanilla, mix everything with gentle movements, from bottom to top.

We also add flour, which we sift through a sieve, during which time we mix lightly, from the bottom up.

We prepare a tray that we line with baking paper. I used a 40cm times25 cm tray.

Pour the dough into the tray, then smooth it using a spatula.

We keep about 30 blackberries aside, for decoration, and we add the rest to the dough.

After adding the blackberries, lightly level with a spatula.

Put the tray in the oven at 180 degrees Celsius for about 40 minutes. In the first 20 minutes the oven does not open, after 30 we open the oven, press the dough a little and check if it is baked or if it still needs to be left.

Let the top cool very well, then prepare the whipped cream.

How do I decorate a fruit cake?

Put the whipped cream, it must be very cold. Also here we add mascarpone, sugar and vanilla.

We put everything to beat, the cream must be firm.

You can cut the cake into squares or rectangles, as you prefer.

Put a layer of whipped cream on top, just enough to grease it.

Then we use a pos with spirit and we make a hazelnut on each piece of cake.

Place a blackberry on top of each piece of cake.

It is ideal to leave the cake cold for at least 4-5 hours, then we can serve it, the cream will harden, and the taste of the cake will harmonize.

Blackberry and whipped cream cake

Below you can watch the video recipe, where you can see up close how I prepare everything:


Strawberry and Cream Cake

Today we will do Strawberry and Cream Cake. Fluffy countertop with vanilla pudding, fresh strawberries from my garden and cream.

Countertop ingredients:
6 egg whites
6 yolks
6 tablespoons flour
6 tablespoons sugar

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the egg yolks and flour. We mix everything well.

We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper. Bake the countertop at 180 degrees Celsius for about 30-40 minutes, or until it turns golden on top, and if we stick a toothpick in the middle, it comes out clean.

Ingredients for the rest of the cake:
500 grams of strawberries cut in half
300 ml of liquid cream
200 grams of sugar
350 ml of milk
1 sachet of vanilla pudding

In a bowl, mix the pudding powder with the sugar and a few tablespoons of milk to form a homogeneous paste. Put the rest of the milk in a saucepan and let it boil.

When the milk boils, put the mixture made earlier in it and mix continuously with a wooden spoon until it thickens.

As soon as we take the pudding off the heat, we place it over the baking tray and spread it evenly. Over we immediately arrange halves of strawberries.

When the top and the pudding have cooled, we can beat the whipped cream with the mixer.

Put the cream over the cake.

The cake is ready! Look how good it looks! The top is very fluffy, the pudding is sweet, and the fresh strawberries along with the cream have a wonderful taste.


Walnut, vanilla and coffee cake

Even when I know I'm stinky :)), I still make food. If yesterday I didn't have any increase in the homemade ones, a smoked beans and a recipe for cream cake, at home, very good, I still managed :))

When he tasted the first cake, her husband exclaimed:

I also love walnut countertops, and if the cake also has a coffee cream, which I wanted to eat directly with a spoon, then it is clearly a combination to my taste.

[ingredients title = & # 8221Ingrediente Cake with walnuts, vanilla and coffee & # 8221]

  • Top with walnut
  • 3 eggs husband
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 3 tablespoons ground walnuts
  • a teaspoon of baking powder
  • a knife tip salt
  • Vanilla cream
  • a yolk
  • 20 ml milk
  • 2 tablespoons sugar
  • 100 gr mascarpone
  • 100 gr sweetened liquid cream) if you choose unsweetened cream add a little more sugar to the 2 tablespoons)
  • a sachet of vanilla sugar
  • Coffee cream
  • 100 gr butter
  • 3 tablespoons sugar
  • 2 yolks
  • 70 ml concentrated coffee (brewed)

[directions title = & # 8221Preparation Cake with walnut, vanilla and coffee & # 8221]

  1. Start preparing the cake with the preparation of the countertop.
  2. Separate the egg whites from the yolks.
  3. Mix the egg whites with a little salt, then gradually add the sugar, mixing until completely diluted.
  4. When you have obtained a mixture that forms spikes when touched, add flour mixed with baking powder, lightly beaten yolks and ground walnuts.
  5. Homogenize by stirring gently with a spoon, from bottom to top.
  6. Line an 18/22 cm tray with baking paper, pour the mixture, level and put the tray in the preheated oven, over low heat, until the top is golden and pass the test with the toothpick (25-30min).
  7. Leave to cool and prepare vanilla cream.
  8. Mix the egg yolk with the milk and sugar in a kettle. Put the mixture on low heat and stir until it boils and has thickened. Cool and add the vanilla sugar.
  9. When it is completely cold, put it over the mascarpone and mix at the lowest stage of the mixer, only until smooth.
  10. Mix the sweetened cream, add mascarpone and mix a little more, until smooth. If you mix a lot you risk cutting the mixture.
  11. prepareand coffee cream.
  12. Mix the butter foam with 2 tablespoons of sugar.
  13. Put the yolks together with the rest of the sugar and the coffee on low heat, and mix them until the composition becomes like a pudding.
  14. Cool it and add it spoon by spoon over the butter, mixing at the lowest speed.
  15. Cut the cooled countertop in half horizontally.
  16. Place the first top, spread the vanilla cream, place the second top, spread the coffee cream.
  17. Level with a knife and sprinkle with ground walnuts.

Note. If you prefer syrupy cakes, although this is NOT the case, syrup the tops with a syrup made of warm water sweetened with a teaspoon of honey. The top being fluffy and syrupy, you will have to serve the cake cut into larger cubes, in individual plates.


How to make Nora Cake with cherries and vanilla cream?

First I separated the eggs: the yolks go with the vanilla cream, the egg whites go with the countertop.

How to make an egg white top?

Preheat the oven to 165 C with ventilation (medium stage for gas).

Beat the egg whites well with a pinch of salt until you get a firm foam, then add the sugar until the foam hardens well. We are talking about a well-beaten foam, like meringue, smooth and shiny.

Then add the sifted flour and mix gently with a spatula, with wide movements, from bottom to top.

In a large tray (30 & # 21540 cm) lined with baking paper, pour the dough and level it with a spatula.

Bake the countertop for 18-20 minutes at 165 ° C (top-down function and ventilation). We keep our eyes on the counter because it doesn't have to brown too much. Remove the baking tray and turn it over on a kitchen rack. We immediately remove the baking paper and leave it to cool. Then we cut it in half on the side, obtaining two countertops of 20 x 30 cm each.

How to make vanilla cream for Nora cake?

Vanilla cream is a mousseline cream. I have the preparation process described in detail here. Observation: in the case of Nora cake I used 8 yolks instead of 6, how many are in the recipe for mousseline cream.

In short: I placed the yolks (8 pieces) in a clean bowl together with the salt and sugar and I rubbed them well with a fork. I added the starch and mixed everything well (so I don't have lumps).

In a large pot I boiled the milk together with the split vanilla pod. When the milk boiled I quickly poured it over the egg mixture and mixed well with a whisk. Then I poured everything back into the pot and put it on medium to low heat. I mixed constantly with a wooden spoon until the cream reached the boiling point. Be careful not to smoke it!

It can be seen that it is starting to thicken, to bind. The starch cooks instantly so just a few boils are enough. Taste a little cream and see if you still feel the starch!

The vanilla cream is ready and can be left to cool. It cools the fastest if it is poured into a tray lined with plastic wrap. And the surface of the cream must be covered so that it does not crust. Leave to cool until it reaches room temperature.

I put the soft butter (taken out of the fridge at least 5-6 hours before) in a bowl and mixed it for a few seconds until it became frothy.

Important: both boiled vanilla cream and butter should have the same room temperature & # 8211 !!

Then I started to gradually add the vanilla cream base (in about 3 tranches), mixing briefly after each serving.

If the cream is cut, don't panic! ANY butter-based cream repairs itself if you beat it with the mixer (at high speed) even for 10-15 minutes. Keep an eye on the cream and see how it becomes creamy again.

The mousseline cream is ready and can be put in the fridge for 30 minutes. We don't leave it anymore because it hardens and spreads hard on the countertops.

How to prepare cherries for cakes?

I used frozen cherries. Obviously, you can also use fresh cherries or even cherries. A mix of cherries and cherries goes well.

In a saucepan I put the cherries with 200 g of sugar on a very low heat. I didn't add any more water because the frozen cherries leave the juice anyway. If you use fresh cherries you can put approx. 50 ml of water.

After about 10 minutes of boiling over low heat, the cherries look like this. They are perfect!

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

We put the cherries in a strainer to drain the syrup we need for the icing. It is good to let them drain because otherwise they will leave the juice in the vanilla cream.

How do we syrup the Nora cake tops?

Put on the fire 50 g of sugar, 100 ml of water, lemon peel and lemon juice and let it drop a little. Then strain the syrup and leave it to cool.


Video: How to Make Perfect Whipped Cream Frosting. Stabilized, Easy To Make For Beginners. Easy Icing


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