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Cream with milk cream

Cream with milk cream


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Mix the eggs with the sugar and a pinch of salt until they double in volume and lighten in color, then gradually incorporate the flour mixed with the baking powder and cocoa, stirring from the bottom up. Divide the composition obtained into 3 equal parts and bake the sheets one by one, in a tray (25/35 cm) lined with baking paper, for about 15 minutes each. Remove to a grill and leave to cool.

You can successfully replace it with commercial pandispan sheets, if time does not allow you to bake the countertops. I haven't tried them yet, but I think they are a valid alternative. :)

Cream:


Mix the 2 tablespoons of sugar with the starch. Add 100 ml of milk little by little, until we obtain a homogeneous composition, without lumps.

Put the rest of the milk in a saucepan, add the white chocolate and heat until the chocolate melts. Turn the heat to low and add the starch mixture, stirring constantly until it thickens. Let it cool. Mix the soft butter, at room temperature, with the powdered sugar and add in the milk cream with starch, little by little.

The cream thus obtained is divided into 2 and distributed among the countertops that we syrup a little, with syrup.


Refrigerate for a few hours, then garnish with whipped cream.

Of course, it can also be made in the form of a cake, when we will no longer need to garnish with whipped cream, but we will only divide the cream into 3 and we will have a layer of cream on top.


Recipe for cake & # 8220Milk milk & # 8221 under mastic with sour cream

  • Flour & # 8211 500 grams
  • Chicken egg & # 8211 5 pcs
  • Vanillin & # 8211 1 sachet
  • Marble candies & # 8211 1 pack (400 grams)
  • Powdered sugar & # 8211 1 pound
  • Cream & # 8211 500 milliliters
  • Baking powder & # 8211 1 pack
  • Cornstarch & # 8211 100 grams
  • Chocolate bar & # 8211 1 piece
  • Butter 200 grams
  • Condensed milk & # 8211 1 bench.

In a deep bowl put the Marshmellou sweets, put them in a microwave for 1 minute, to melt. Get a smooth homogeneous mass.

In it we start to add powdered sugar in small portions and knead with a spoon. As soon as the mass begins to detach from the walls of the bowl, we move it on a flat surface, prune starch.

We continue to knead, adding powder and starch. The mastic must be plastic and soft, not sticking to the surface. We roll it in a plastic bag and send it to the fridge.

In a separate bowl, combine condensed milk and eggs, mix and gradually pour the cemented flour with baking powder. It turns out the consistency of the liquid in the dough.

Take parchment paper, put three or four tablespoons of dough in the middle, line it in a circle with the desired diameter and put it in the oven for 10-15 minutes at a temperature of 190 ° C. So bake all the cakes. .

Cold pepper cooled with 300 grams of powdered sugar and vanilla. The cream should be thick and airy.

Put the butter in a bowl and a chocolate bar, divided into pieces, placed in a water bath. As soon as the mass has become homogeneous, remove from the heat and allow to cool.

Fry the cakes with cream. The surface and sides are covered with chilled ganache. Put the cake in the freezer for 30 minutes.

Remove the mastic from the refrigerator, let it sit until it warms up and becomes plastic. Sprinkle the table with powder and start rolling the mastic with a rolling pin.

The seam should not be very thin, with a thickness of 5-6 millimeters. We take out the cooled cake and with our hands soaked in warm water, we adjust our surface, smoothing all the roughness.

Vent the mastic on the stem and cover it lightly with the cake, immediately smoothing and removing irregularities and folds. Put the cake in the fridge. From the remaining mastic, you can make characters and put them on the cake.

The jam that came to us from Asia is a chak-chak cake recipe with photos and recommendations on how to make it.

Delicious raffaello cake with mascarpone recipe, read how to cook, taste and enjoy this unadorned taste!

Cake & # 8220Ryzhik & # 8221, familiar from childhood recipe with step by step photos and more cooking options, you will find here.


Preparation Chocolate cream for cake & # 8211 quick recipe without eggs

In a saucepan (20 cm in diameter) I put water and sugar. I added 4-5 drops of vinegar and put the pan on medium heat. Vinegar has an anticrystallizing role (prevents sugaring). I brought the syrup to a boil and I timed it for 5 minutes (from the moment it started to boil). You will feel the aroma of vinegar in the air (at the end the cream will not have the taste or aroma of vinegar). I mixed occasionally.

After this time I added the chocolate pieces in the syrup (I used Nestle Desert but you can also choose other brands). I mixed the chocolate until it melted completely (still on the fire) and I brought the syrup back to the boil. From the moment it started to boil in the mass, I timed another 5 minutes. Ready! I got a fluid composition & # 8211 creamy & # 8211 a glaze.

I let the chocolate syrup cool for about 30 minutes (on the windowsill). I mixed occasionally. By cooling it thickens. It should NOT be mixed vigorously because it can turn into fondant (sherbet) & # 8211 whitens and crystallizes.


Cake & # 8220Poultry milk & # 8221. An old recipe & # 8211 a really perfect taste!

I love old recipes that have stood the test of time, that's why I reveal to you the recipe of the most delicate cake in the world & # 8211 cake & # 8220Poultry milk & # 8221. This cake has a perfect taste, with a fluffy and soft top, a very tender and airy soufflé, which melts in your mouth and a delicious chocolate icing. The & # 8220Poultry milk & # 8221 cake is a legendary dessert, especially beautiful and tasty, which is worth all the effort. Enjoy your family with a magic cake!

Countertop ingredients

& # 8211 1 teaspoon baking soda (or baking powder)

Ingredients for soufflé

& # 8211 a knife tip of lemon salt

Ingredients for icing

& # 8211 150 g of dark chocolate

Method of preparation

1. Separate the egg whites from the yolks. You will use the egg whites for the soufflé and the yolks for the countertop.

2. Refrigerate the egg whites to cool.

3. leaf . Add the sugar and vanilla to the yolks and beat until you get a white mixture. Add the butter at room temperature while beating the mixture.

4. Mix the flour with the baking powder. If you use baking soda, then add it directly to the dough. Add the flour to the yolk mixture and mix the dough.

5. Line a form with baking paper and place the dough. Spread the dough over the entire surface.

6. Place the countertop in the preheated oven at 200 degrees for 17-20 minutes.

7. The breath. Soak the gelatin in 1/2 glass of water (room temperature) and let it swell.

8. Remove the countertop from the oven, test the toothpicks and let it cool.

9. Beat the soft butter with the mixer until it turns white. Continuing to beat, add the condensed milk. If desired, you can set aside a few tablespoons of cream for decoration. Leave the cream at room temperature.

10. Put the swollen gelatin in a saucepan and add 125 g of sugar. Put the mixture on the fire and heat it up to 60 degrees (do not bring it to a boil). Allow to cool.

11. Beat the cold egg whites with the mixer until you get a fluffy foam. Continuing to beat, add 125 g of sugar, lemon salt and vanilla. Then pour a thin stream of gelatin and beat continuously.

12. Reduce the speed of the mixer to medium and gradually add the butter cream.

13. Cut the countertop in half with a knife or thread.

14. Place a countertop in a removable form, place half of the soufflé on top, then place the second countertop and cover it with the remaining soufflé.

15. Refrigerate the cake for 1.5-2 hours.

16. Glaze . Pour the cream into a saucepan, add the sugar and put the pan on the fire, heat the mixture until the sugar is completely dissolved.

17. Chop the dark chocolate in a separate bowl and pour over the hot cream. Stir until the chocolate is completely melted. Add the butter and mix the mass until smooth for 4-5 minutes.

18. Remove the cake from the mold and pour over the chocolate icing, which has cooled to 30 degrees, and spread it evenly over the entire surface.

19. Refrigerate the cake for one hour.

20. Decorate the cake to taste with the remaining cream or simply decorate it with chocolate icing.

Watch the step-by-step cake preparation in the video below.


Cake "Poultry's milk" with fine semolina cream & # 8211 a dessert I will never forget!

Today we present you a special cake recipe "Poultry's milk". It is a dessert that is prepared in a less usual way. With two-tone tops and a particularly fragrant fine cream, this dessert will undoubtedly conquer everyone. Because the icing gives it a particularly appetizing look, the cake is perfect to be served at the holiday table.

TABLE INGREDIENTS

& # 8211 3 teaspoons full of cocoa powder

Note: see Measurement of ingredients

CREAM INGREDIENTS

& # 8211 lemon juice (1 small lemon)

Note: see Measurement of ingredients

GLAZING INGREDIENTS

& # 8211 3 teaspoons full of cocoa powder

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Prepare the dough: put the butter (preventively melted) in a bowl. Add 1 pinch of salt and 180 g of sugar to the bowl of butter. Homogenize the ingredients, using the mixer.

2. Meanwhile, prepare 2 removable baking trays, 22 cm in diameter each. Line the molds with baking paper and grease the border with butter.

3. Break 4 eggs into a small bowl. Add 1 egg to the bowl with the homogenized ingredients and beat the composition well for 5-7 minutes, until the sugar is completely dissolved.

4. Combine the sifted flour with the baking powder in a separate bowl. Mix the dry ingredients. Add the dry ingredients to the bowl with the beaten composition. Mix the dough well, using the mixer.

5. Visually divide the dough into two equal parts. Pour a portion of dough into the baking dish, spread it and even it out using a spatula.

6. In the bowl with the remaining dough add the cocoa powder. Mix the dough, then pour it into the other baking dish. Spread the dough and even it out.

7. Bake in the preheated oven at 180 ° C for 20-25 minutes. Baking time depends on each oven. Take the toothpick test.

8. Remove the baking tins from the oven, cover them with a towel and let the countertops cool completely.

9. Prepare the cream: pour the milk into a saucepan. Put the pan on the fire and bring the milk to a boil. Match the milk with 1 pinch of salt, then with a thin jet pour the semolina, stirring constantly. Boil the semolina until it is ready. Allow the composition to cool completely.

10. Mix the butter in a separate bowl at room temperature with the vanilla sugar and caster sugar. Beat the ingredients, using the mixer, for 5 minutes, until you get a fluffy white mass. Stirring the cream continuously, gradually add a tablespoon of semolina. Then pour the lemon juice in a thin stream. Mix the cream well. You should get a sweet and sour cream.

11. Cut each countertop in half lengthwise to get 4 thin countertops.

12. Place the ring of the removable baking tray on a plate.

13. Assemble the cake: put the cocoa top in the form, then grease with 1/3 of the amount of cream. Spread and even out the cream. Then place the white worktop over the cream and flatten it slightly. Grease it with cream. Do the same with the remaining countertops and cream. The last layer must be the cocoa top.

14. Cover the cake with cling film and refrigerate for 3 hours.

15. Prepare the icing: mix the cream with the sugar and cocoa powder in a small saucepan. Mix the ingredients well, then put the pan on the fire. Stir the glaze continuously and simmer until dark in color. Turn off the heat and put the butter in the pan with the glaze. Stir in the icing until the butter melts.

16. Cover the cake with icing, even it out and refrigerate again for 1 hour.

17. Carefully remove the ring and cut the fascinating cake into portions of the desired size. Serve the fantastic dessert with a coffee.


Cake "Poultry's milk" with fine semolina cream & # 8211 a dessert I will never forget!

Today we present you a special cake recipe "Poultry's milk". It is a dessert that is prepared in a less usual way. With two-tone tops and a particularly fragrant fine cream, this dessert will undoubtedly conquer everyone. Because the icing gives it a particularly appetizing look, the cake is perfect to be served at the holiday table.

TABLE INGREDIENTS

& # 8211 3 teaspoons full of cocoa powder

Note: see Measurement of ingredients

CREAM INGREDIENTS

& # 8211 lemon juice (1 small lemon)

Note: see Measurement of ingredients

GLAZING INGREDIENTS

& # 8211 3 teaspoons full of cocoa powder

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Prepare the dough: put the butter (preventively melted) in a bowl. Add 1 pinch of salt and 180 g of sugar to the bowl of butter. Homogenize the ingredients, using the mixer.

2. Meanwhile, prepare 2 removable baking trays, 22 cm in diameter each. Line the molds with baking paper and grease the border with butter.

3. Break 4 eggs into a small bowl. Add 1 egg to the bowl with the homogenized ingredients and beat the composition well for 5-7 minutes, until the sugar is completely dissolved.

4. Combine the sifted flour with the baking powder in a separate bowl. Mix the dry ingredients. Add the dry ingredients to the bowl with the beaten composition. Mix the dough well, using the mixer.

5. Visually divide the dough into two equal parts. Pour a portion of dough into the baking dish, spread it and even it out using a spatula.

6. In the bowl with the remaining dough add the cocoa powder. Mix the dough, then pour it into the other baking dish. Spread the dough and even it out.

7. Bake in the preheated oven at 180 ° C for 20-25 minutes. Baking time depends on each oven. Take the toothpick test.

8. Remove the baking tins from the oven, cover them with a towel and let the countertops cool completely.

9. Prepare the cream: pour the milk into a saucepan. Put the pan on the fire and bring the milk to a boil. Match the milk with 1 pinch of salt, then with a thin jet pour the semolina, stirring constantly. Boil the semolina until it is ready. Allow the composition to cool completely.

10. Mix the butter in a separate bowl at room temperature with the vanilla sugar and caster sugar. Beat the ingredients, using the mixer, for 5 minutes, until you get a fluffy white mass. Stirring the cream continuously, gradually add a tablespoon of semolina. Then pour the lemon juice in a thin stream. Mix the cream well. You should get a sweet and sour cream.

11. Cut each countertop in half lengthwise to get 4 thin countertops.

12. Place the ring of the removable baking tray on a plate.

13. Assemble the cake: put the cocoa top in the form, then grease with 1/3 of the amount of cream. Spread and even out the cream. Then place the white worktop over the cream and flatten it slightly. Grease it with cream. Do the same with the remaining countertops and cream. The last layer must be the cocoa top.

14. Cover the cake with cling film and refrigerate for 3 hours.

15. Prepare the icing: mix the cream with the sugar and cocoa powder in a small saucepan. Mix the ingredients well, then put the pan on the fire. Stir the glaze continuously and simmer until dark in color. Turn off the heat and put the butter in the pan with the glaze. Stir in the icing until the butter melts.

16. Cover the cake with icing, even it out and refrigerate again for 1 hour.

17. Carefully remove the ring and cut the fascinating cake into portions of the desired size. Serve the fantastic dessert with a coffee.


"Poultry milk" cake with chocolate & # 8211 a recipe that will become a favorite!

Today we present to you, dear lover of delicious dishes, a very delicious cake recipe & # 8211 "bird's milk" with chocolate. Candies with the same name, known since childhood, have always been a source of good mood for all lovers of sweets. We urge you to enjoy your loved ones with an original dessert, in which the soft and fragrant top combines perfectly with the fine cream. It is a perfect dessert for the holiday meal.

PANDISPAN INGREDIENTS

& # 8211 8 g baking powder vanilla sugar to taste

CREAM INGREDIENTS

& # 8211 4 tablespoons starch or sifted flour

& # 8211 400 ml of 33% cream + 3 tablespoons of sugar

& # 8211 150 g chocolate + 1 tablespoon vegetable oil

METHOD OF PREPARATION

1. Prepare the dough for the countertops: break the eggs into a bowl, add the sugar, sifted flour, vanilla sugar, baking powder and a pinch of salt. Homogenize the ingredients in the bowl, using the mixer. Divide the dough into two equal portions.

2. Choose a baking tray measuring 20 x 20 cm and line it with aluminum foil. Pour a portion of the dough into the lined tray, spread it out and even it out.

3. Place the tray in the preheated oven at 180 ° C for 10-15 minutes. Baking time depends on each oven. Proceed similarly to the remaining dough.

4. Turn the baking tray over on a wire rack, remove the baking tin and foil. Allow the countertop to cool completely.

5. Prepare the cream: pour 2/3 of the amount of milk into a saucepan. Add the sugar and put the pan on the fire. Boil the milk mixture.

6. In the bowl with the remaining milk, break the eggs, add salt, starch and cocoa powder. Homogenize the ingredients, using the target. If desired, you can add a little vanilla sugar.

7. Pour the boiled milk into the bowl with the homogenized ingredients, stirring constantly.

8. Pour the homogenized composition into the pan and put it on the fire. Boil the cream, stirring constantly, until the first bubbles. Put the butter in the pan with the cream and mix again. Take the pan off the heat. Allow the cream to cool completely.

9. Dissolve the gelatin in a small bowl.

10. Prepare the cream: combine the cream with the sugar in a separate bowl. Beat the ingredients with the mixer until you get a fluffy mass.

11. Gradually add 2-3 tablespoons of chocolate cream to the fluffy whipped cream. Mix the composition using the mixer. Then pour the dissolved gelatin and mix the composition well again.

12. Assemble the cake: line a removable rectangular shape with aluminum foil.

13. Pour 1/3 of the amount of cream, spread it and even it out. Cover the cream with the baking sheet.

14. Then pour the remaining cream over the counter, spread it and even it out. Cover the cream with the second countertop and flatten it slightly. If desired, you can syrup the last countertop.

15. Refrigerate the cake for 1-2 hours.

16. Take the cake out of the fridge and place it on a wire rack. Remove the foil and removable form.

17. Melt the chocolate in a saucepan, then add the vegetable oil. Mix the composition well.


Cook Blackberry Cream Cake and Biscuits

Preparation time
Level
Servings

Ingredients

  • 400 gr mure
  • 150 gr sugar
  • 10 gr gelatin
  • 250 ml of water
  • 300 gr biscuits
  • 150 ml raspberry syrup
  • 500 ml liquid cream
  • 400 gr condensed milk

Method of preparation

The blackberries are washed well, drained and boiled together with the sugar, until they decrease consistently. Then pass it through the blender, pass the resulting paste through a sieve and leave to cool.

When the blackberry paste is cooled, mix 300 ml of cream. The condensed milk and blackberry paste are incorporated in it.

From the resulting cream, put 200 gr in the fridge for decoration.

The gelatin is hydrated in 100 ml of cold water, and when it absorbs all the water it is diluted by boiling over low heat. Add over the remaining blackberry cream, stirring vigorously.

Dampen a large cake pan and line with plastic wrap.

At its base is placed a row of biscuits passed through the raspberry syrup diluted with 150 ml of water.

Spread a layer of cream over the syrupy biscuits, then fill with another row of biscuits passed through syrup, again a layer of cream, and finally the last row of syrupy biscuits.

Cover the cake with foil and place in the fridge until the next day, or until the cream is well set.

The next day, the cake is turned over on the plate and dressed in whipped cream. The top is decorated with stopped blackberry cream, in the form of roses, using posh with special duos.

It is also decorated with fresh blackberries and rhubarb leaves.

It is a delicious and good-looking cake, perfect for a family weekend.


a packet of butter / margarine,

Separate the egg whites from the yolk, beat the egg whites with a pinch of salt, add the sugar and essence and continue beating until hardened. Put the yolks and mix with a wooden spoon, add sifted flour together with baking powder. Stir from the bottom up and then put in the oven in the shape of a cake. Keep it on high heat for 10 minutes, then simmer until cooked through. The cream is obtained by rubbing the margarine with the sugar until it foams, then add the melted chocolate on a bain-marie. Mix with margarine and get the cream. Then cut the cake into 3 parts, syrup well with syrup made of water, sugar and vanilla sugar, fill each layer with chocolate cream. At the end, wrap in chocolate cream and garnish with whipped cream.

Try this video recipe too


Spiral cake with chocolate cream

It is worth preparing such spiral cake with chocolate cream for a special occasion, anniversary, or celebration.

It looks very nice in the section, so in the form of a spiral, but it is also very tasty. Even if it seems laborious, it is not at all difficult to prepare.

I received the recipe for this cake from our friend Maria Bichis. We have on the blog a section Recipes of all kinds from friends where we upload the received recipes. Maria Bichis is among the loyal fans of our blog and shares with us her culinary experiences. This time he sent us a wonderful spiral cake with a delicious chocolate cream. Thank you, Maria, for the recipe and for being our friend for years! Thank you, especially, for testing our recipes and sharing them with others!


Cream with milk cream


This cake was scheduled for Saturday, but I didn't have time to make it. I bought natural cream for whipped cream and said I would try it with this recipe. It is a delicate and fluffy cake, I made it with peaches from compote but you can put whatever fruit you want :).
I made the pandispan top from:
4 eggs
8 tablespoons flour
8 tablespoons sugar
1/2 teaspoon baking powder
and caution 4 tablespoons orange juice (instead of water)
Cream:
250 ml milk
250 ml whipped cream
2 tablespoons sugar
10 g gelatin (1 sachet)
for garnish 250 ml whipped cream
Heat the milk with the sugar and separately dissolve the gelatin in a little cold milk. When the milk reaches the boiling point, turn off the heat, add gelatin and mix until it has completely dissolved. Allow the mixture to cool and then add to the whipped cream. (To give you an idea it looks like a milk starch cream).
Cut the top in half, syrup with the juice from the compote, then put a layer of cream, apricots cut into pieces, the rest of the cream, the top and fruit and cream on top.
I recommend you to double the quantities for the cream and for garnishing, I only had 500 ml of whipped cream and I had to make less cream and on top of that I barely had enough for garnishing.
I hope you try it because it is delicious (my husband ate 2 large slices and I think you already know, he is not a lover of sweets)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.



Comments:

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  4. Abdalrahman

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