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Dana says: “Hello, I present you another cake recipe, made for a cousin of mine on the occasion of coming of age.
It is an elegant cake that can be made on any occasion, even without the violin. The violin was the option of the celebration ".
- Countertop for large tray, about 35 servings
- 8 eggs
- 8 tablespoons hot water
- 16 tablespoons sugar
- 16 tablespoons flour
- 1 baking powder
- 1 l fresh whipped cream
- a pineapple compote
- 4 sachets of finely chopped white gelatin from Dr. Oetker
- 8 eggs
- 12 tablespoons sugar
- 1/2 sachet of lemon salt
- 500 ml liquid cream
Preparation time: less than 90 minutes
RECIPE PREPARATION Violin cake:
A countertop is made as follows:
beat the 8 egg whites with 8 tablespoons of water until they harden, then gradually add the sugar, then the yolks and finally the flour with the baking powder. If we want it to be cocoa, we replace a spoonful of flour with a spoonful of cocoa.
Bake at the right heat at 180 degrees for about 40 minutes
This top is allowed to cool and cut into 2
Prepare the cream as follows:
-step 1: put the 4 sachets of gelatin in the juice of the pineapple compote to soften
-step 2: whip the whipped cream hard
-step 3: beat the 8 egg whites with 6 tablespoons of sugar and then mix with whipped cream
-step 4: mix the yolks with 6 tablespoons of sugar and steam until the sugar melts
-step 5: when the sugar is melted add the imitated gelatin and 1/2 sachet of lemon salt in the yolk cream and so warm we mix it with whipped cream mixed with egg whites
-step 6: cut the pineapple into small pieces and incorporate it into the cream
Leave it to harden a little, but not much and put it between the 2 syrupy tops
Decorate according to preference.
Mine also has a violin over the cake, it's a bigger cake because there were many guests, but usually this is the recipe for a regular cake. I could give you some information about the violin, it's not very complicated, I picked it up net a violin template and from 2 sheets of pandispan with cocoa I cut a violin shape, sheets that I filled with this cream above. Then what I put on it, I made from melted chocolate.
I hope you like it, especially the musicians
The most expensive violins in the world: Stradivarius, 500 times their weight in gold
The three most expensive Stradivarius violins in the world are the ones considered "top" for the golden period of the Cremonese luthier (the one between 1700-1720): 1714 Dolphin', 1715 Alard' and 1716 Messiah ', the name of the first, which belonged to the great violinist Iascha Heifetz, coming from the shape and color of the back that evoked a dolphin. Another famous "1716" is Booth bought by an Englishwoman with this name in the mid-1800s, and the record of fame is undoubtedly held by the Stradivarius 1710 Composelice'named by a French duke who owned it and then bought it from a Japanese foundation. Like the Romanian Stradivarius 1702 „Elder-Voicu ', which is now played by the violinist Alexandru Tomescu, there are some other great performers of the world who perform with these almost invaluable instruments. Such is the great Itzak Perlman who plays a Stradivarius 'Soil', Julian Lloyd Weber who plays the cello 'Barjanski' or the famous cellist Yo-Yo Ma who plays the Stradivarius 'Davidoff'.
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Raw vegan chocolate and cherry cake
For the countertop:
For the cream:
|100 g||Coconut oil|
|40 g||cocoa butter|
|45 g||raw cocoa|
|75 ml||agave syrup|
|50 ml||orange juice|
Did you know that half a cup of raw cocoa contains only one gram of sugar? Unfortunately, the high temperature during processing and refining performed in order to produce different types of cocoa or chocolate destroys the micronutrients in cocoa beans, along with their health benefits. Therefore, it is very important that when we choose to use cocoa in our recipes, we use raw, unroasted cocoa powder. Raw cocoa powder is very rich in antioxidants, magnesium, vitamin C, chromium and many other nutrients that provide us with the daily vitamins we need. It is an excellent source of protein, fat, carbohydrates, fiber, iron, calcium, magnesium, vitamins B, C and E. Raw cocoa powder has 4 times more antioxidants than dark chocolate and 20 times more than blueberries. . Tip: If the cake is to be eaten by young children, I recommend replacing the cocoa powder with carob powder.
Violin Cake - Recipes
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champion the cook
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Life is like a box of chocolate, you never know what you are gonna get!
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champion cooking it
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Cook Spiral Cake with Chocolate Cream
- For a 28/42 cm roll sheet:
- 6 large eggs
- 150 gr sugar
- 225 gr flour
- 50 ml oil
- 1 teaspoon of salt
- 1 vanilla pod
- For cocoa cream with butter:
- 4 large eggs
- 250 gr powdered sugar
- 100 gr cocoa
- 1 teaspoon of salt
- 2 teaspoons rum essence
- 400 gr butter with 82% fat
- For decoration:
- whipped cream
- chocolate spirals
Method of preparation
How do we prepare the delicious spiral cake with chocolate cream?
We start by turning the oven to 180 degrees to bake the roll sheet.
To prepare the dough for the roll sheet, first separate the egg whites from the yolks. Sprinkle salt over the egg whites and leave them at room temperature for at least 10-15 minutes. Rub the yolks with a little salt, then with the oil until smooth. Mix the egg whites until they become frothy, then add, spoon by spoon, the sugar and mix them to the maximum level until a firm meringue results. We give up the mixer and now use a silicone spatula. Add the egg yolk composition to the eggplant meringue. Mix with a spatula, using circular motions, from bottom to top. Incorporate the flour, gradually and with the same circular movements. Roll out the dough for the rolling sheet evenly in the tray lined with baking paper. Bake the sheet for 20-25 minutes at 180 degrees. We immediately turn it over on a damp kitchen towel and roll it, keeping the baking paper. Let it run like this until it cools completely.
While the roll is baking, prepare the chocolate cream.
Break the eggs in a saucepan, sprinkle salt over them and add the sugar. Then we mix them until the sugar is diluted and the composition becomes frothy. Put the pan on the water bath over medium heat. Stir continuously until it thickens like a pudding, about 15 minutes. Extinguish the fire, add the cocoa in the cream and mix intensely until the composition is incorporated and homogenized. Add the essence and let the cream cool, covered with fresh foil.
When it is completely cold, froth the soft butter with the mixer, kept at room temperature. Incorporate the cream in it, adding it spoon by spoon and mixing until well blended.
How do we assemble the wonderful spiral cake with chocolate cream?
Unwrap the roll sheet from the damp towel and remove the baking paper. We cut the sheet into 5 equal strips, in width, or 3-4 in length.
Spread a layer of cream over the first strip, roll it and place it on a plate. Grease the second strip with cream and roll it following the first sheet. We continue like this with all the strips, then we decorate the cake with the remaining cream and cream.
Let the cake cool for 3-4 hours, then we can cut it and serve it with our loved ones.
Don't forget to access the photo gallery to see the recipe in pictures!
Oreo cake and chocolate
The Oreo and chocolate cake is a fine cake, with the right flavors, creamy and crunchy textures that complement each other perfectly!
How's the Oreo cream cookie? Well, you say he was there for a lifetime! :))
A cake without too much sugar (only on the counter and whipped cream) with lots of chocolate and mascarpone.
Ingredients Cake with Oreo and chocolate
For a countertop - 3 countertops with a diameter of 22 cm will be made
- 2 eggs (6 eggs total)
- 50 g sugar (150 g total sugar)
- 50 g flour (150 g total flour)
- 10 g cocoa (30 g total cocoa)
- a knife tip salt
- 4 tablespoons sugar
- 300 ml water
- 50 ml Amaretto
Milk chocolate cream
- 200 g chocolate with 40-50% cocoa
- 200 ml unsweetened cream (Pilos I used, with 30% fat)
- a tablespoon of butter
- 200 g mascarpone
White chocolate cream
- 200 g white chocolate
- 100 ml unsweetened whipped cream Pilos
- a tablespoon of butter
- 200 g mascarpone
To decorate the cake - whipped cream
- 400 ml unsweetened whipped cream - I put LaDorna
- 100 g mascarpone
- a whipping cream envelope
- 3 tablespoons sugar
- 100 g chocolate with 54% cocoa
- 100 ml unsweetened whipped cream
- a teaspoon of butter
In addition - 2 large packages of Oreo Classic or Oreo with chocolate cream
Preparation Cake with Oreo and chocolate
Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled in volume and is very fluffy.
Add flour mixed with cocoa and mix with a spoon from bottom to top, while moving the bowl in a circular motion. Prepare a round tray with a diameter of 22 cm, put baking paper (only on the bottom, not on the sides), pour the mixture and level.
Bake in the preheated oven, at 170 degrees, for 15 minutes or until the toothpick test is passed.
Let it cool, detach it from the walls of the tray and remove it slightly, then turn, in turn, to prepare the other 2 countertops.
Caramelize the sugar until it turns amber.
Quench with cold water and cook for 3-4 minutes on low heat. We stop the fire and add Amaretto.
Milk chocolate cream.
Put the whipped cream in a bowl and bring it to the boil. Turn off the heat, add the chopped chocolate and leave for 2-3 minutes, then mix vigorously with a small whisk until smooth, and in the meantime add the butter.
Leave to cool, then refrigerate for a few hours or overnight.
Remove from the cold and mix for 30 seconds, then add mascarpone, mix lightly at first, then vigorously, until the cream becomes firm - Be careful to mix, stop in time, do not turn the cream into butter or cut it !
White chocolate cream.- We proceed exactly like milk chocolate cream.
Assembling Cake with Oreo and chocolate
Unwrap one of the Oreo cookie packets and remove the cream. Break the biscuits into small pieces.
We prepare a plate on which we put one of the countertops and we mount a high cake ring (it helps to stick acetate foil or baking paper on the inside.
Syrup the first top with 1/3 of the syrup and spread the milk chocolate cream evenly.
We place the second countertop and syrup. In the white cream, incorporate half of the amount of Oreo biscuit pieces, then spread the cream over the counter and level.
Place the third top, syrup, then let the cake cool for 2 hours.
Meanwhile, mix the ingredients for the whipped cream, initially at low speed, then increase the speed until it becomes firm. We stop 4 tablespoons of cream for the hazelnuts from the decoration.
Remove the cake from the cold, lift the ring and peel off the acetate foil. We dress the cake evenly in whipped cream, let it cool and take care of it glaze.
Melt the ingredients on a steam bath or over low heat, then let the icing cool. When it is only slightly warm, we pour it lightly in the middle of the cake, and with a spatula we distribute it evenly, letting it drip on the sides as well.
When the icing is cold (refrigerate for 15 minutes), sprinkle 8 hazelnuts on top and lightly place an Oreo biscuit on top of each one.
At the base, decorate either with chocolate chips or with the remaining biscuit pieces.
Keep the cake cold and take it out of the fridge 15-20 minutes before serving.
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