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Cake for MOTHER

Cake for MOTHER

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For the cocoa top:
Separate the eggs, beat the egg whites with a pinch of salt until a hard foam is obtained. Then add the sugar one at a time (keep only 2 tablespoons of the 170 gr), stirring constantly.
Beat the yolks with the 2 tablespoons of sugar, oil and rum essence, then put over the egg white foam.
The flour is mixed with baking powder and cocoa, then put over the egg composition. Mix lightly with a spatula, taking care not to leave foam.
Put in a round cake tin, lined with baking paper and bake for about 35 minutes (check with a toothpick).

For the meringue top:
Beat the egg whites with a little salt until you get a hard foam, add a tablespoon of sugar, continuing to mix.
Then put the 4 tablespoons of ground walnuts, a tablespoon of food starch and put in the same cake pan in which I baked the top with cocoa.
Put it in the oven, on a very low heat for 1 hour, until it gets a golden tint and is a little crispy.

Peach mousse:
The gelatin is hydrated with a little water.
Whip the cream.
The peaches from the compote together with 150 ml of compote syrup are put in a blender and a puree is made.
Separate the eggs. Mix the yolks with 3 tablespoons of compote syrup and place on a sea bath, stirring until a cream-like cream is obtained.
Leave to cool.
Beat the egg whites with a pinch of salt. When they have cooled, add the egg whites.
Put the peach puree over the egg composition and mix lightly. Then add the gelatin heated on a sea bath.
Finally add the whipped cream.

Leave the cream at room temperature for about 15 minutes and stir so that the puree does not leave at the bottom of the bowl.

The top with cocoa is cut and thus we obtain two equal countertops. It is syruped.
On the plate on which we are going to put the cake, we place the ring from the detachable cake shape.
Put the top with cocoa syrup, then half the amount of cream, the meringue top, the remaining cream and the top with cocoa.
Leave it in the fridge for a few hours, I left it until the next day.
I decorate with whipped cream and because I was full of ideas, the delicate ornaments from Dr. Oetker saved me. I fell in love with them, I am convinced that you will like them too.

I hope that I will be able to put the picture with the section, if the guests will let me.

Method of preparation

1. Separate the egg whites from the yolks and beat the egg whites well with the 10 tablespoons of water until they become a foam. Then pour the whole composition in a rectangular tray and bake for about 40-45 minutes.

2. Meanwhile, prepare the cream by preparing the pudding as on the envelope and then leave it to cool, stirring it from time to time. Beat the whipped cream and hard foam, then mix it with cold pudding and at the end add the strained fruit from the compote.

3. Cut the cake top into 3 (I cut it into 2), then grease each slice with cream. Mix the cocoa with the powdered sugar and a drop of water until we have a icing.

4. Wrap the cake in whipped cream, make some models with the resulting chocolate icing, and then cool. After it has cooled, decorate the cake with flowers.

Holidays with. see!

Today's topic makes me think of US college admissions essays & # 8211 & # 8220what personality would you like to meet and why? or what would be the top x questions you would like to ask? & # 8221.

Because I am a dreamer, the personality I would like to step on my doorstep this Easter is (drum rolls) & # 8230 Michelle Obama!

Why her?

I read her book and I really liked it. That's right, it's not a work of art, but it has that I don't know what for which you want to know more about the former First Lady of the United States. With each page, we discovered Michelle & # 8211 the girl, Michelle & # 8211 the teenager and Michelle & # 8211 the adult woman, in all cases being the same free and ambitious spirit that we recognize on TV.

So, my dream is for Michelle Obama to be my guest at the Easter table this year!

Photo source: personal archive

Vanilla cream with whipped cream for cakes

I know and make many vanilla creams, either based on boiled cream, combined with mascarpone or whipped cream, or with white chocolate or condensed milk, but vanilla cream with whipped cream for cakes it's DIVINE! Aerated, fluffy, fragrant, creamy and extremely good!

It works great for filling eclairs, rolls or for a cake with biscuits, for filling a cake, in desserts by the glass or eaten with a spoon :)))

From the given quantities, successfully fill a cake (it goes well either with a simple vanilla top or on 3 rows of cocoa top / vanilla top / cocoa top). But I do not guarantee that it is enough for decoration. I ended up filling a double portion with eclairs, so quite a lot, about 50. About 1kg of cream comes out.

Ingredients Vanilla cream with whipped cream for cakes

  • 4 yolks
  • 300 g mascarpone or plain cheese cream, Philadelphia
  • 14 tablespoons sugar
  • 50 ml milk
  • 350 ml sour cream fermented with 32% fat
  • 350 ml cream in the box (Pilos, LaDorna & # 8211 I recommend this or Hulala, Megle, if you use)
  • 2 hardening sachets for whipped cream
  • 3 sachets of vanilla sugar or a vanilla stick or 2 teaspoons of vanilla concentrated essence (I had something German, very fragrant and good)

Preparation Vanilla cream with whipped cream for cakes

Put the yolks together with half the amount of sugar and milk in a double-bottomed bowl.

Put the pot on low heat and mix with a continuous pear, so as not to stick to the pot and smoke. Stir for 3-4 minutes, vigorously, until the sugar is diluted and the mixture is frothy, fine, creamy.

Put the bowl in another where you put cold water and mix gently, from time to time, until the cream cools completely. When cold, add mascarpone and mix until smooth. Now add the vanilla.

In another bowl, which you have previously kept in the fridge, together with the mixer blades, put the whipped cream, sour cream and the remaining sugar and mix until it starts to take on consistency, to become firm. Gradually add, in 3 stages, the egg cream.

When you add the last step, put the envelopes with the cream hardener and mix well until the cream is fluffy, well bound and homogeneous.

Let it cool for 20 minutes, then you can use it for whatever you need, in case you can't resist eating it from the bowl & # 8230 :)))

Cake top with intense lemon flavor

I love this cake top with intense lemon flavor, both the taste and the color, texture, everything!

There are stas recipes for cake tops, sponge cake, cake, those classic recipes, as I knew them from my grandmother, or from old cookbooks.

However, depending on the ingredients used, the ovens provided, the recipes must be adapted to obtain optimal results.

For example, the classic sponge cake recipe, in which the measure is 1: 1, that is, how many eggs are used, as many spoons of sugar and as many flours, does not satisfy me and I had to add sugar and flour, until I obtained a texture of the composition that remained firm after baking and quite fluffy.

And an important detail for the success of the countertop, is the success of the meringue, it must be firm, otherwise the countertop will be left after removing from the oven, in my opinion.

This cake top recipe with an intense lemon flavor is my favorite, because it has a special flavor, but also a pleasant color.

Vanilla cream for cakes

I liked so much vanilla cream for cakes prepared for the cake with walnut and vanilla cream that I thought to present you separately, the cream being excellent for filling a cake top (adjust the quantities according to how big the cake is ), eclairs, pandispan sheets, rolls or anything else you need.

In addition, if you want to turn the cream into lemon cream, just give up the vanilla and add a teaspoon of grated lemon peel and juice of half a lemon & # 8211 or to taste. And if you want to do it chocolate cream, in the hot mixture when you put the butter put 100 -150 g white chocolate, either tablet, broken pieces, or chocolate chips (not thermostable)


  • 400 ml of milk
  • 4 tablespoons food starch (not ammonia!)
  • 3 yolks
  • 7-8 tablespoons sugar
  • 100 g butter
  • 250 g mascarpone
  • half a vial of vanilla essence or 2 sachets of vanilla sugar
  • a knife tip salt

How to prepare vanilla cream for cakes

Put the 3 yolks in a double-bottomed bowl, along with the starch, salt and sugar. Add, little by little, the milk, mixing with a pear, taking care not to form lumps. Put the pot on the fire and stir continuously, over low heat, until the mixture thickens and becomes like a pudding. Turn off the heat, leave for a minute then add the diced butter and the essence. Stir gently until smooth.

Cover it with cling film and let it cool. If you do not cover it, a pojghita is formed on top which will dry out.

When it is completely cold put mascarpone then put the mixer on low speed and mix only until smooth.

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 fridge (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!

Black Forest Cake & # 8211 original German recipe

Josef Keller was a famous German confectioner who lived from 1887-1981. He was the creator of the cake we are talking about today, while working at Caféhaus & # 8222Ahrend & # 8221 (now Agner) in Bad Godesberg. In the image below it seems that we have the first version of the recipe, handwritten by its creator.

Between 1924 and 1927, Keller had an apprentice named August Schäfer, whom the master apparently fell in love with, maintaining a friendly relationship for the rest of his life. This August Schäfer received from the very hands of Josef Keller the recipe that, among other specialties, also contained the recipe of the Black Forest Cake.

It is a generally accepted fact in Germany that, currently, the owner of the original cake recipe is August Schäfer's son, Claus, who still produces it today at the family cafe, Triberger Konditorei Schäfer.

This original recipe, in general, is not extremely different from what I will propose, but it still has enough differences, starting with the countertop, containing starch, in addition to flour, but also baking powder, and up to serious amount of alcohol recommended. Apart from that, the original German recipe does not recommend syruping the countertop (although, being a countertop with baking powder, I don't think it's too wet), instead the French version, Gateau Forêt Noire, obviously developed later, seemed to me that it brings the ultimate sophistication, as presented in Larousse Gastronomique: an unctuous syrup with cherry schnaps and lots of chocolate, which raised the cake to a completely different level.

So, my recipe is a kind of compilation from several sources of everything that seemed good to put into practice for a Black Forest cake without pretensions of originality, but absolutely damn tasty.

7 ideas for fasting recipes for dinner

If you read our article with fasting recipes for lunch, you probably already have some recipe ideas that can be eaten for dinner. But it never spoils more! In this article we have compiled a list of 7 light recipes that do not contain foods of animal origin, which makes them perfect for the fasting period.

Vegetable tofu kebab with onion sauce

A national delicacy from Turkey and loved all over the world, kebab is a dish that contains meat, but which can be adapted to meet the needs of those who fast or follow a vegan diet and want to prepare a main course easier, but just as tasty. We offer you an original tofu kebab recipe with an onion sauce and peanut butter, for a slightly sweet-sour taste.

Cauliflower steak

We usually associate the word "steak" with meat, of all kinds, by no means with cauliflower. But anything is possible when you are motivated to eat as healthy as possible. Fortunately, we have Daniela Dan, Sano Vita chef, who manages to create the most unique recipes that we can later share with you. And the cauliflower steak recipe is really interesting!

Tofu with sweet and sour sauce

Tofu is one of the established stars of the post. If you want a main course or even a snack full of flavor, we recommend this tofu recipe with sweet and sour sauce. You will get a dish with a special and balanced taste, thanks to the sweetness of pineapple, apricot paste and honey, which perfectly compliments the sour taste of rice vinegar or the slightly spicy taste of garlic, ginger and hot pepper.

Carrot and tofu meatballs

Crispy on the outside and tender, fluffy on the inside - regardless of the recipe and ingredients, it's impossible not to like meatballs! Whether you want to eat them with puree or use them as an appetizer, or "steal" them from the fridge at will, meatballs are suitable in any situation. And the ones with carrot and tofu are - modestly said - tasty and very healthy. We can't wait to try them.

Pumpkin pasta

This pumpkin pasta recipe takes advantage of spring and summer vegetables to create a delicious main course, full of fiber, vitamins and minerals, which can be a perfect lunch, dinner or work package! The mixture of short wholemeal pasta, cherry tomatoes, sliced ​​pumpkin and freshly prepared pesto sauce is extremely successful, invigorating and flavorful. Pumpkin pasta is prepared quickly, easily and will reach the whole family.

Greek chickpea salad

Salads and dinner are best friends and everyone knows it. We offer you an at least as tasty alternative to the classic Greek salad, which will remind you of the long walks on the beaches of the Aegean Sea. Let's not forget that it is also easy to do. What are you waiting for? Start the playlist for cooking and let's get to work!

Chickpea, coconut and spinach

Chickpeas, coconut and spinach - this is not a combination you usually make when cooking. We understand you, it sounds strange, but after tasting the recipe created by chef Daniela Dan, I knew we had to show it to you. Tasty, healthy and full! After trying it, we suggest you make a recipe with three main ingredients that you can find around the house. Tell us how it turned out.

Which of these recipes sounds best? Not only do you almost forget they are fasting, you don't even know which one to cook first! With the right recipes, vegetable food can be more delicious than we imagine. We just have to try it. Who knows where a new favorite recipe might come from?