Traditional recipes

Dessert cake with crushed sheet

Dessert cake with crushed sheet

It was: Mix the soft butter, kept at room temperature, with the yolks, sugar and vanilla sugar until smooth, then add the cream, continuing to mix the milk, essence, salt and finally the flour mixed with the baking powder.

An easy-to-spread and non-sticky dough will come out, which we will leave to rest for 10-15 minutes, after which we will spread 3 sheets and bake them on the back of the tray for 5-6 minutes each, in the preheated oven, at 180 degrees (or depending on the oven of each, until nicely browned on top). I used a 25/36 cm tray. Let the baked sheets cool.

Cream: We crush one of the cooled sheets, on the ugliest one as a rule, but we also let bigger pieces come out more creamy and look good when we slice the cake. Put the pieces of paper in a bowl.

Break the chocolate into pieces and put it in a bowl over low heat, along with butter, sugar, milk and a pinch of salt.

Stir continuously until all the ingredients are melted and homogenized, then lift the bowl off the heat and let it cool a bit, but don't let it cool completely, but enough to withstand the finger when tried. Pour the chocolate over the crushed sheet, mix well, then add the apricot jam, mix and grease with this cream one of the sheets, and place the other on top.

Cover the last sheet of cake with cling film, place a weight on top (I put the DEX) and let the cake cool for a few hours, until the sheets are soft and can be portioned. I did it in the evening and kept it until morning.

When the sheets can be portioned, prepare the meringue by mixing the egg whites with a little salt, then gradually add the sugar and drizzle the lemon juice from time to time.

Spread the meringue over the cake and garnish with grated chocolate and ground walnuts.

Let the cake cool again for 30-40 minutes, then we can slice it.

It can be portioned immediately, but it is better with cold meringue.




A fragrant and fine dessert & # 8211 Marlenka cake with cream and honey

Marlenka cake with honey and whipped cream is ideal for festive meals. This dessert is wonderful, has a fine taste and is easy to prepare. You must try this recipe and we guarantee that you will repeat it whenever you have the opportunity.

Ingredients needed for the sheets:

  • 140 g of brown sugar, 3 eggs
  • 450 gr white flour
  • A small packet of butter (1oo gr), 70 gr of bee honey
  • A pinch of salt and 1 sachet of baking powder

Ingredients needed for the cream:

How to prepare Marlenka cake:

In a bowl, mix the sugar and eggs very well using a whisk. We put a pan on the fire and when it heats up we put the butter. After 10-15 seconds we add salt. Add honey, stir and add the baking powder.

We continue to mix until it dissolves and a foam is formed, at which point we pour over the egg and sugar composition. Stir until smooth and we will start to add flour gradually. When it is incorporated we will get a sticky dough.

Put flour on the work surface and pour the dough, sprinkling flour on it, then we will give it the shape of a roll. Cut the roll in two and then divide each part into 3 equal pieces.

We use a piece of baking paper on which we place the first piece of dough and spread it using a rolling pin. We use a detachable ring to cut the sheet. Using a knife, cut the sheet along the contour of the ring. We increase the excess dough after removing the ring by placing it a little further from the dough circle.

Put the dough in the tray, also with paper, and put it in the oven for 7 minutes at a temperature of 170 degrees.

After the time has elapsed, remove the tray and let the sheet cool on a grill, covering it with paper. The leftover dough is put in a plate. Repeat the procedure from the first sheet and for the other sheets leaving them in the oven for 7 minutes. After baking them, we build all the sheets one by one by putting sheets of paper between them.

We start beating the whipped cream, we add powdered sugar when it is half beaten. Pour the vanilla essence and continue mixing for another 3-4 seconds.

We place the detachable ring on a tray and line it with baking paper on the edge. Put the first sheet and pour 2 tablespoons of cream and then add the second sheet. Distribute another layer of cream over the entire surface, then cover with the next sheet.

Repeat the procedure until we put all the sheets. Distribute the cream over the last sheet (be careful to keep the cream on the side as well).

With the help of a food processor, grind the excess sheets, and we will put a part of it on the cream, pressing lightly, after which we will leave the cake in the fridge for 24 hours.

After the hours have passed we can remove the detachable edge and the baking paper and then using the remaining cream we start to decorate the cake by wallpapering with the breadcrumbs resulting from the sheets. (breadcrumbs can be replaced with walnuts). Dessert can be served!


Petra cake dessert

Countertop sheets: Mix the margarine at room temperature together with the powdered sugar and the yolks, then add the sifted flour and the quenched ammonia with the lemon juice. We mix the egg whites with a pinch of salt until we get a hard foam, then we incorporate them with slow movements from the bottom up. From this composition, bake 3 sheets.

We line a tray with baking paper, the dimensions of 36/24 cm, we spread the composition, after we have divided it into 3 (so ochiometrically) and we put the tray in the preheated oven, about 15 minutes, it bakes very fast because it is the thin sheet . Remove and leave to cool, do the same with the rest of the composition.

Cream: In a stainless steel bowl, put eggs and sugar, mix well and then on a steam bath, stir continuously until it thickens like a pudding. Pull the bowl aside, add the chocolate and vanilla bourbon and mix until the chocolate melts, add the ground walnuts and leave to cool, then add the soft butter, leave to cool for approx. 20 minutes, until the cream does not flow.

Assembly: Place the first sheet on the counter, spread part of the cream, put the second sheet, cream and the last sheet, on top we spread the rest of the cream. We put the cake in the fridge until the next day, when we portion it.


26 Friday July. 2013

Ingredient:

  • 5 eggs
  • 125 gr powdered sugar
  • 125 gr ground walnuts
  • 2 tablespoons flour
  • a sachet of baking powder
  • a pinch of salt
  • 200 gr unsalted butter
  • 150 gr powdered sugar
  • 2 yolks
  • 2 teaspoons nes
  • 150 gr powdered sugar
  • 1 tablespoon cocoa
  • 1 tablespoon cappuccino
  • 2 tablespoons oil
  • 3 tablespoons hot water

Mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Mix the yolks with the baking powder and pour over the beaten egg whites. At the end, incorporate flour and walnut with light movements, using a spatula. Pour the composition into a tray of the right size, lined with baking paper and place in the preheated oven at 175 degrees for about 25-30 minutes.
Remove from the oven, leave to cool, then soak the top on a plate.

For the cream: mix the butter well with the sugar. Add the nes powder and mix for a few more minutes. Then add the 2 yolks in a row, mixing until smooth.
Place with a tablespoon of cream on the counter and level with a knife with a wide blade. Refrigerate until the cream hardens well.

For the icing: mix the powdered sugar with cocoa and cappuccino powder, then add the two tablespoons of oil and gradually hot water. Mix well with a spoon until the sugar melts.
Pour the icing over the hardened cream and level. Grate white chocolate on top.
Keep the cake in the fridge until the icing hardens, then slice with a knife passed through hot water.


Ingredients and preparation Sheet cake

cream:
I made the cream from a packet of vanilla pudding and a packet of whipped cream that you prepare with milk.
When the cream has cooled, fill the sheets (bottom sheet + cream + sheet in the middle + cream + sheet on top).

Leave until the next day when powdered with powdered sugar or garnish with whipped cream.

Try this video recipe too


Lemon Cream Cake and Apricot Jam & # 8211 a Fantastic Dessert with Amazingly Good Taste

The cake with lemon cream and apricot jam is very tasty. Every time I have pretentious guests, I prepare this delicious dessert. Everyone wants to taste it.

Dough ingredients:

  • 500 gr flour, 200 gr butter (at room temperature)
  • 3 egg yolks, 4 tablespoons sour cream
  • 100 gr powdered sugar, 1 sachet of baking powder
  • A pinch of salt

Cream ingredients:

  • 250 gr butter, 230 gr powdered sugar
  • 2 sachets of vanilla sugar, 750 ml of milk
  • 5 tablespoons wheat flour
  • Grated juice and peel of a lemon

Method of preparation:

For starters, prepare the dough. Mix the butter with the wheat flour. Then add the egg yolks, sour cream, powdered sugar, baking powder and salt. Knead a flexible and non-sticky dough. Divide the dough into 4 equal parts.

Transfer the dough to the work surface sprinkled with flour. We spread 4 sheets of dough to fit in a rectangular tray of 20 & # 21536 cm. Prick the dough from place to place with a fork. Bake each sheet of dough in the preheated oven at 180 degrees for about 8-10 minutes.

After baking all the dough sheets, let them cool. While they cool, prepare the cream.

Mix the milk with the wheat flour. Put the mixture on the stove and cook a thick pudding. Then let the pudding cool.

Beat the butter with the powdered sugar, vanilla sugar, lemon juice and grated peel. Add cold pudding, spoon by spoon in the beaten butter. Mix well with a mixer to obtain a smooth cream.

Spread half of the cream obtained over the first sheet of dough. Add a second sheet of dough on top and grease it with a thick layer of apricot jam. Add a new sheet of dough on which I apply the remaining cream evenly. At the end, we put the last sheet of dough.

Put the cake in the fridge overnight. The next day, sprinkle the top with powdered sugar and cut the cake into slices. Have fun with your loved ones and increase your cooking!


Mascarpone and strawberry cake

Mascarpone and strawberry cake (or any other seasonal fruit) and rolls with cocoa, is a special cake, really fine, tasty and good-looking. You will definitely impress any guest, and the family will be delighted & # 128578

Recipe It 's not complicated, but it takes a little over 1 hour until it' s ready

What we need for the mascarpone and strawberry cake recipe:

Quantities for about 3 kg of cake (without edges)

  • For roll sheets
  • -12 eggs
  • -12 tablespoons sugar (300 g)
  • -8 tablespoons flour (240 g)
  • -4 tablespoons cocoa (120 g)
  • -1 salt powder
  • For the cream
  • -600 g natural whipped cream
  • -500 g mascarpone
  • -600 g strawberries
  • -200 g sugar
  • -vanilla

How to make a recipe for Cake with mascarpone and strawberries?

How to make cocoa rolls?

Separate the egg whites from the yolks, beat the egg whites with the sugar. Add the beaten egg yolks with salt powder (as much as you can with 3 fingers), mix lightly, from the bottom up, then add the flour and cocoa, lightly sifted. Mix everything again, from bottom to top, with a spatula.

Cut 3 baking sheets, equal to the oven tray, equal. Divide the dough into 3 and bake 3 rolls, at 200 degrees. Bake quickly, check after 10 minutes. After baking, the sheets overlap, along with the baking paper.

2. How to make mascarpone cream with whipped cream and strawberries?

Put the whipped cream and the cold mascarpone in the bowl, from the fridge, add the sugar and vanilla and beat together for 3-4 minutes, at the highest speed. Keep an eye on the robot, when the cream is frothy, turn off the robot & # 128578

Choose some beautiful strawberries and set them aside for decoration. The rest of the strawberries are cut into cubes.

Set aside about 1/4 of the cream for decoration. In the rest of the cream, add the strawberries and mix gently.


Egyptian cake with Muhallabia cream

Specific to oriental desserts, this culinary masterpiece simply melts in your mouth. It's a magnificent cake! You can barely put it on the plate, because it's already gone! Fine and crunchy, with juicy layers soaked in delicate vanilla cream, this cake will surely remain in the memory of your guests, as the most delicious dessert ever tasted!

Countertop ingredients

- ½ teaspoon of dry yeast (or 5 g of fresh yeast)

- 2.5-3 glasses of flour (or a little more)

Ingredients for Muhallabia cream

- 1 glass of sugar (180-200 g)

Method of preparation

1. Prepare the worktop. Dissolve the yeast in warm milk, add the egg, salt and flour. Knead the dough (a soft dough should come out).

2. Divide the dough into 2 equal parts. Spread them with a rolling pin into thin sheets, grease each with soft butter and roll them. You will get 2 thin rolls, which you will spin in the shape of a snail.

3. Wrap the "snails" in cling film and refrigerate for 2 hours (maximum 4 hours).

4. Meanwhile, prepare the Muhallabia cream. Beat the egg, sugar and starch with a mixer until foamy. Add the milk and put the composition on low heat, stirring constantly until it thickens. Muhallabia cream is ready!

5. Allow the cream to cool slightly.

6. Remove the dough from the refrigerator. Without kneading, spread the "snails" as they are, in two sheets with a thickness of about 2-3 mm, using a twister.

7. Place a sheet of dough on a tray lined with baking paper.

8. Add the cream over the dough, leveling evenly. Add the second sheet of dough over the cream and stretch the edges by about 2 cm to cover the first (sheet).

9. Make a few holes with a fork and grease the surface with a mixture of beaten egg yolk with a little milk.

10. Preheat the oven to 180 degrees and bake the cake for 25-30 minutes, until golden brown.