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Top: beat the egg whites with the sugar and cold water. add the yolks, then the flour mixed with the pudding and the baking powder. Mix lightly then pour everything into a tray lined with paper and put in the oven over medium heat. 35 min, Make the toothpick test. CREAM: caramelize the sugar. then add the milk. Mix the yolks with the starch, pour the larvae over the yolks then put them on the fire again until the cream thickens. Stir continuously! The gelatin is prepared according to the instructions on the package, then when the cream has thickened, remove from the heat and add the gelatin. Allow the cream to cool. Beat the egg whites and whipped cream separately. When the cream is cold, mix with the whipped cream and the egg whites. Cut the top in three, syrup one at a time and put the cream. I garnished it with sugar paste and powdered milk paste
We make the top as follows: we separate the eggs, we beat the egg whites with the sugar, we add the yolks one by one, the cocoa, the starch and the flour mixed with the baking powder.
Bake for 25-30 minutes on medium heat in a cake pan with removable walls with a diameter of 26 cm.
Cream: caramelize the 7 tablespoons of sugar, add the hot milk, mix until the caramel melts and add the starch dissolved in a little milk, stirring constantly. Boil for another 3-4 minutes until it thickens a little. Let it cool for 5 minutes and add the softened gelatin. in cold water and half a vial of vanilla essence. Beat the whipped cream and add it to the caramel prepared before when it is completely cold.
For the syrup, caramelize the sugar, add water and boil until the caramel dissolves and let it cool.
When the top is cold, cut it in half and assemble the cake. Place the first part of the top in the shape in which we baked it and syrup with half the syrup, put all the cream, then the second top, syrup with the rest of the syrup.
Let it cool for 1 hour and open the walls of the form. We also prepare the icing, melt the chocolate together with the milk in a steam bath or in the microwave and glaze the cake.
Let the icing harden a bit and decorate with melted white chocolate according to everyone's imagination. Enjoy!
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Rolled cake with carrots and caramel
Although it may seem strange to use carrots for dessert, its sweetness combined with cinnamon and nutmeg works great! I chose to customize the classic carrot cake a bit, to please me after trying the recipe. In addition, it looks very appetizing and I recommend you share it with your family.
- 150 grams of flour
- a baking powder
- a teaspoon of cinnamon
- a quarter teaspoon of nutmeg
- orange essence
- 180 grams of sugar
- 100 grams of oil
- 2 eggs
- 50 grams of walnuts
- 30 grams of cranberries
- 250 grams of grated carrot
Method of preparation:
I mixed the dry ingredients: flour, baking powder, cinnamon, nutmeg. Then I beat the sugar and oil with a mixer until a fluffy cream resulted and I added the eggs one by one. I sifted all the dry ingredients into the cream and mixed slowly with a silicone spatula. At the end I added finely chopped walnuts, cranberries and grated carrots on a small grater and I perfumed everything with orange essence.
I lined a rectangular tray with baking paper, emptied the cream and then baked it at 180 ° C for about 30 minutes. When I took the tray out of the oven I took the baking paper off the counter and with the help of a kitchen towel I started to roll the counter slowly, carefully, without forcing and breaking it. Then I let it cool.
Caramel Cream Ingredients:
- 80 grams of sugar
- 60 grams of liquid cream
- a few almonds
- 2-3 skewer sticks
Before making the caramel cream, I dipped a few almonds in the burnt sugar to use later for decoration. I used a few skewer sticks on top of which I lightly pushed an almond. Be careful not to force it because the almond can break in two. Then I put the sugar in a pot and put it on medium heat, stirring until the sugar has completely melted. I took the skewer stick, rolled the almond in the burnt sugar and then held it with the tip pointing down to drain the excess burnt sugar. I repeated the process until I got some almonds for decoration. Then I reheated the burnt sugar and when it started to boil, I carefully poured the liquid cream and after a minute I took the pot off the heat. I strained the caramel sauce and let it cool in the fridge, and then I took the top out of the towel and syruped it with half of the caramel cream.
- 150 grams of cream cheese
- 50 grams of powdered sugar
- 200 milliliters of liquid cream
- a teaspoon of vanilla essence
Method of preparation
I mixed the cream cheese with the powdered sugar with the help of a mixer, and then I gradually added the liquid cream, until a fluffy cream resulted and I flavored everything with vanilla. To finish the cake, I spread half of the cream on the counter and rolled it. I used the other half to decorate the outside. Over the cream cheese, with the help of a spoon, I zig-zagged the remaining caramel cream, and in the middle of the roll I sprinkled chopped walnuts and arranged the almonds pulled in burnt sugar nicely.
How to prepare the best caramel cake cream.
The cream for this caramel cream cake is prepared with a caramel sauce, obviously homemade. The sauce is not complicated at all, you just have to keep a few things in mind. First of all, how much caramelize the sugar. It should not be too light because it will have an ugly color, nor too caramelized because it will become bitter. Leave it alone until it turns a light brown color and then quickly pour unsweetened whipped cream into it. I used unsweetened whipped cream from LaDorna, natural cream that I have been using for years. Do not use liquid cream, ie whipped cream of vegetable origin. This will spoil the caramel sauce because it does not withstand high temperatures and the sauce will come out watery and liquid.
In the cooled caramel sauce we just have to add the unsweetened whipped cream and we get the perfect cream for this caramel cake. It is firm enough that no gelatin is needed and hardens even more in the refrigerator. And to syrup the top I used a caramel syrup, so this cake is a caramel-based madness from start to finish. After mounting it, let it sit overnight to have the cream time to harden and only decorate it the next day. The cream is also enough for decoration, but you can decorate it as you wish. If you like caramel as much as I do, try my recipe for Tort Marlenka, a wonderful dessert with tender leaves and lots of cream.