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Preheat the oven to 180 ° C. Grease with grease and cover with flour a round tray of approx. 18 cm in diameter.
Beat eggs with sugar until they increase in volume. Incorporate melted butter followed by milk and rum essence. In a bowl, mix the dry ingredients and then incorporate them into the liquid ones. Pour the dough into the prepared tray and bake until a toothpick is inserted in the center, it will come out clean. Allow the top to cool completely.
For the cream, beat the whipped cream and then incorporate the melted and cooled chocolate.
For assembly, cut the cake top into 3, horizontally. Fill the cake with cream then coat the whole cake in cream.
Raffaello cake with white chocolate cream
Raffaello cake with white chocolate cream. How to make a white cake.
Cake with egg whites and mascarpone cream with white chocolate.
Having a family holiday, the other day I did a wrong Raphael. Because we are on the verge of winter, I wanted a different cake, one that would be seasonal, meaning white as snow. That's why I gave up making dark chocolate cake, which is my favorite, and I chose white chocolate and coconut as basic ingredients.
The coconut makes you think of snowflakes again and delicious mascarpone cream with white chocolate, which I also used for the rose cake, made for my son's birthday & # 8211 see here the recipe & # 8211 makes you think of a generous layer of snow.
And obviously, overall, when you say white chocolate and coconut, you think of the famous Raffaello candies, hence the name of the cake. Candies that I made at home, some time ago, not from powdered milk but from mascarpone & # 8211 see the recipe here. It's just that this time I used white chocolate in the composition.
For the countertop I decided to capitalize on some egg whites stored in the freezer. I had gathered (and had been sitting for some time) about 8 egg whites, that is 250 grams and I said that I only catch well to make a cake top in which to put coconut. Said and done. Once I had the plan in mind, all I had to do was get to work.
To have a wrong Raphael successful, it is best to organize in advance. It doesn't take long to make it, but rather to wait for the countertop to cool and the cream to harden.
That's why it would be good to make the top and the cream the night before and the next day to assemble the cake. I made the mistake of not doing it this way and I didn't manage to finish it as I would have liked. The cream did not harden enough and the small ornaments made with posh did not look as they should have.
Mascarpone cream with white chocolate it is a simple cream, tasty and easy to make but it takes a little longer until it cools and hardens enough to work with it. If it is too hot, it flows and does not sit nicely.
For an extra flavor, I chose to syrup the top with a syrup in which I put a little coconut milk. If you don't have coconut milk it's no problem. You can replace it with normal milk or even exclude it. Eventually you can use a teaspoon of coconut essence if you find it.
Method of preparation
Separate the eggs then mix the yolks with the sugar, oil and water until they lighten in color and double in volume. Mix the flour with the baking powder then incorporate it into the yolk mixture.
Mix the egg whites until fluffy and glossy then incorporate them into the yolk mixture and mix with a spatula from the bottom up.
Wallpaper a round countertop tray with baking paper and pour the obtained composition. Bake in the preheated oven at 180C / gas 4 for 30-35 minutes or until it passes the toothpick test and acquires a golden color. Let the countertop cool slightly in the form then turn the countertop on a grill and let it cool completely.
Melt the chocolate with the whipped cream and let it cool then mix until you get a homogeneous cream with a creamy consistency. Refrigerate until you are ready to assemble the cake.
When the countertop has cooled, cut it into 3.
Place the first sheet on the counter and grease with half of the strawberry jam.
Add a layer of white chocolate cream over the layer of jam.
Do the same with the two remaining tops, then coat the cake in the remaining cream and refrigerate for 20-30 minutes.
Decorate according to preference, I chose to garnish with crushed hazelnuts and a layer of melted white chocolate.
Cake with wine and white chocolate cream
Top: Melt the butter and leave it to cool. Grate the chocolate on a large grater and mix it
White chocolate and blueberry cake
Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. Separately rub the yolks with the oil and vanilla and lemon essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition.
Sift the flour mixed with the baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top. Pour the composition into a tray (20-21 cm in diameter) lined with baking paper and put the tray in the oven over medium heat (160 degrees electric oven with ventilation) for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.
Remove the top on a grill, with the bottom up, remove the baking paper and leave to cool.
Cream for Cake with white chocolate and blueberries:
Gelatin is hydrated in cold water, as long as the water is well covered.
Mix the yolks and sugar until a cream is obtained. Pour the milk slowly and mix well. Put the pot in a bain marie or over low heat and boil the composition until it heats up very well and begins to thicken. During all this time it mixes continuously. The composition will remain like a film on a spoon. Add the broken white chocolate and mix until it melts and the composition is uniform. Set aside and allow to cool. When it has reached a bearable temperature on the finger, add gelatin (of which we keep 1 tablespoon) and mix until it dissolves.
We set aside a third of the composition. In this we will incorporate the blended blueberries and the gelatin set aside. Allow to cool to room temperature, so that the 2 compositions harden very little, like a ciulama.
In a large bowl, beat the whipped cream until it starts to thicken. Add the vanilla sugar and continue mixing until fluffy. It does not need to be mixed until it becomes firm. It is divided into 3 equal parts and is distributed in the 2 compositions, 2/3 in the one with white chocolate, 1/3 in the one with blueberries. Mix lightly with a spatula, moving from bottom to top.
How to assemble the cake with white chocolate and blueberries:
The cake is mounted using an adjustable cake ring or the detachable edge of the tray in which you baked the tops. Place the first lightly syrupy top on the serving platter and place the ring. Then pour half of the white chocolate cream, the second syrupy top, the cranberry cream, the third top, the other half of the white chocolate cream and finish with the fourth top.
The whipped cake is left to cool for a few hours, preferably overnight. The next day, remove the detachable ring and decorate it according to your preference.
I promise it will make a sensation at any festive meal
RECIPE IN PICTURES
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Walnut, chocolate and orange cake
Necessary ingredients for walnut, chocolate and orange cake:
- 125 gr flour
- 100 gr sugar
- 1/2 sachet of baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Orange peel
- vanilla essence
- 2 eggs husband
- 120 ml sour cream
- 50 gr chopped walnuts
- 50 gr chopped chocolate
- 100 gr butter
For syrup: 60 ml of fresh orange juice and 1 tablespoon of sugar
For the glaze: 50 ml sour cream and 50 gr chocolate
How to prepare cake with walnuts, chocolate and oranges:
Mix the flour with the baking powder, baking soda, salt and sugar and orange peel. In a separate bowl, mix eggs with sour cream and vanilla. Then mix the flour mixture with the hazelnuts and chocolate. Integrate the butter and then the egg and sour cream mixture. Place the dough obtained in a tray lined with baking paper and then in the preheated oven at 180 degrees. Bake the cake for about 45 minutes.
* I used a round shape 24 cm in diameter
For the syrup, mix the sugar with the orange juice on the fire, until it dissolves. Syrup the dough with a brush until you have used all the syrup.
At the end, melt the chocolate in a bain-marie together with the sour cream and spread the chocolate over the cake. Optionally you can decorate with nuts or crushed hazelnuts.
This recipe was recommended by the blog amainbucatarie.blogspot.ro
White chocolate cake - Recipes
TRIO CHOCOLATE FOAM CAKE
I wish you one more time,
Money, many friends and… you know
Chocolate mousse trio cake.
- 3 eggs
- 20 ml oil
- 20 ml water
- 3 tablespoons sugar
- 2 tablespoons flour
- 2 tablespoons cocoa
- ½ sachet of baking powder
Ingredients dark chocolate mousse
Ingredients for milk chocolate mousse
- 200 gr milk chocolate
- 300 ml liquid cream for whipped cream
- 1/3 sachet of gelatin (about 3 grams)
Ingredients for white chocolate mousse
- 200 gr white chocolate
- 300 ml liquid cream for whipped cream
- ½ gelatin sachet (5 grams)
WORK PLAN cake chocolate mousse trio
For the top: separate the egg whites from the yolks, then whisk the egg whites. Towards the end we add sugar and water. Mix continuously until the egg whites remain "sticky".
Mix the yolks with the oil added gradually (like mayonnaise) at low speed.
Add the yolks over the egg whites
then sift the flour mixed with cocoa and baking powder. Incorporate with a silicone spatula. We place the obtained composition in a cake form with detachable walls (diameter 24cm), lined with baking sheet. Leave in the oven for about 20 minutes until the toothpick test passes. Let it cool then take it out on a plate
Then prepare the dark chocolate mousse. Heat 200 ml of whipped cream without boiling, remove from the heat, then add the diced chocolate and mix well until completely homogenous. We mix the remaining 100 ml of sour cream until we get the whipped cream.
Melt the chocolate gradually over the whipped cream.
Leave it in the fridge until it hardens a bit, then pour it over the counter. No gelatin is required for the dark chocolate mousse.
Do the same for the milk chocolate mousse. Heat 200 ml of whipping cream until it reaches boiling point. Then add the milk chocolate broken into small pieces and mix until completely homogenous.
Mix the remaining 100 ml of sour cream until you get the whipped cream.
Gelatin (3 grams) is hydrated in 30 ml of cold water for 10 minutes, then dissolve on low heat, stirring constantly, without boiling. After the crystals have melted, we integrate it into the melted chocolate. Then lightly blend the melted chocolate with a silicone spatula over the whipped cream.
Let it harden a little in the fridge, during which time the dark chocolate mousse hardens, then pour over it. We put it in the fridge.
We repeat the same procedure with the white chocolate mousse, only we use 5 grams of gelatin dissolved in 50 ml of water.
We also pour the white chocolate mousse, over the milk chocolate mousse (after it has hardened, so that the creams do not intertwine).
How many grams does a sheet of gelatin have, because I have gelatin powder?
I admire you for your work. I am also passionate about cakes
I made the dacquoise top last night. I followed your recipe exactly but I expected it to be crispy. It's tasty but not crunchy. Is that how it should be? The strawberry insert didn't harden very much after it was in the fridge, is just starch enough? at what temperature should the mixture be boiled?
Dacquoise is not a crunchy countertop. If you want something crunchy, you can make a simple meringue in which to put ripe almonds. But for this cake, with a white chocolate, a meringue top is much too sweet. The strawberry insert should be in the freezer to harden, not in the refrigerator. It must be frozen so that it can be removed from the mold and placed in the middle of the cake. If you want to make sure, you can also put a sheet of hydrated and melted gelatin in the insert.
Didn't I understand too well & # 8230 needle cake is served frozen? After 24 hours in the freezer, put it in the fridge. How many hours does it take to defrost and serve? Following the steps explained by you, it will never look like in the Photography & # 8230 the secret with strawberry decoration you did not explain it & # 8230/>Ana Consulea say:
It is not served frozen, but in order for it to be glazed and for all the ingredients to stabilize, it must be kept in the freezer. It is a confectionery technique, specific to cakes with French influence, entremets, which require freezing for assembly, glazing and decoration. Freeze the cake, take it out of the freezer, glaze it immediately with the white glaze that must have a maximum of 36 degrees Celsius, put it in the fridge for 1 hour, take it out, decorate it (we leave it in the fridge to stabilize the glaze, so as not to the decor slides in all directions). Put it back in the fridge where you leave it for a few good hours, ideally 6, to reach a temperature of 2-4 degrees. I didn't explain the decor, because I wanted you to make the decor you like.
Temper the white chocolate, spread it on a sheet of actofan cut to the size of 16 cm long and 3 cm high. Spread the tempered white chocolate on this sheet, which you bend in such a way as to make a circle with a diameter of 16, leave it to cool for 10 minutes, remove the acetophane sheet. Put the white chocolate circle on the cake and fill it with strawberries. Spor!
White chocolate cream cake
To start, put the butter, sugar, and honey on a steam bath and stir continuously until the butter melts.
After the butter has melted, add the 2 eggs and mix very, very quickly, add the baking soda, continue to mix for another 1 minute and then take the pot aside.
We start to add the sifted flour little by little and knead until we obtain a homogeneous dough that does not stick to the hands.
We will cut the obtained dough into three equal parts and we will let it rest for 3 minutes on the table, in the meantime we will take care of cutting the heart.
I drew the heart on an A4 paper and with the help of a pair of scissors I will cut it, it is very easy, you can also make numbers, letters or whatever drawing you want.
Spread the first sheet, put the heart over it and cut it, prick the dough with a fork from place to place.
Put the heart in the preheated oven at 150 degrees for 10-12 minutes.
Do the same with the other sheets.
How to prepare the cream.
To start, put a glass of cold water over the gelatin sheets and let it hydrate for 10 minutes.
Melt the broken chocolate in the microwave or on a steam bath, then let it reach room temperature.
We put in the bowl of the mixer cream cheese, liquid cream and we start to mix, when the cream is almost beaten we add the white chocolate that has reached room temperature and with the help of a spatula we incorporate it.
Squeeze the gelatin out of the water and dissolve it in the microwave, then add it over the cream and mix well.
We put the first sheet on a disk and decorate with cream (you can put a few pieces of fruit, I did not put) we continue the same with the other sheets, at the end we cut to our liking, I used raspberries, strawberries, macarrons, candies and hearts from the remaining dough.
After decorating, put the cake in the fridge for at least 4 hours, after this time the sheets will soften from the cream.
For decoration I used the nozzle number 607 from my set of nozzles that you can find here.
From the remaining dough I made some biscuits that I colored with food coloring, you can order these colorings from me by private message on Facebook.
I hope you like my recipe, if you have any questions do not hesitate to ask me, dear, Anyta!
First heat the oven to 160 degrees C and place the grill in the middle of the oven. Grease a 20cm round tray with butter and flour. Beat the eggs with the sugar and vanilla, until they double in volume. Add sifted flour together with salt and baking powder, mix well until you have a homogeneous composition. Divide the composition into 3 equal parts (about 250g or portion).
Melt the dark chocolate, milk chocolate and white chocolate in turn, in a bain-marie or in a microwave oven, and add it to each composition. Mix well so that we have a composition with dark chocolate, one with milk chocolate and one with white chocolate.
Put the dough in the tray, one at a time: first the one with dark chocolate, then the one with milk chocolate and finally the one with white chocolate. Level each layer very well and bake for 40-45 minutes or until the cake passes the toothpick test.
For the cream we mix 250g Lovilio mascarpone and 150g Choco Nussa hazelnut cream. Depending on how sweet you want the cream to be, you can add Castello powdered sugar. Good appetite!
Preparation Cakes with white chocolate mousse:
Melt the broken chocolate pieces together with the butter, oil and whipping cream, then leave to cool. Add the yolks, then sift flour and baking powder on top. Homogenize and flavor to taste with rum essence.
Mix the egg whites with a pinch of salt until they become a hard foam. Add the sugar and mix until you get a firm and shiny meringue. We will incorporate the meringue in the chocolate composition, mixing lightly with a spatula, with movements from bottom to top.
Pour the composition into a tray (20/30 cm) lined with baking paper and bake over medium heat for about 20 minutes, depending on the oven. Remove on a grill and leave to cool, along with the baking paper.
White chocolate mousse:
Gelatin is hydrated in cold water, enough water to cover the gelatin.
Pour half of the amount of whipped cream over the broken chocolate and melt over low heat, without boiling. Set aside, allow to cool as long as it is bearable on the finger and incorporate gelatin. Let it cool until the chocolate cream cools very well and begins to harden.
The rest of the whipped cream is mixed until fluffy. Mix the white chocolate cream a little, until it becomes homogeneous, then add the whipped cream and incorporate it, mixing lightly with a spatula, with movements from bottom to top. Flavor to taste with lemon juice.
The broken chocolate melts the pieces in a bain marie (or in the microwave). Then add milk little by little, until the chocolate icing reaches the desired consistency
We cut the top with a metal ring (6 cm in diameter), the same ring in which we will mount the cakes. Put a circle on each counter in each ring and distribute the white chocolate mousse in each of them. Let cool until the cream hardens.
We take the cakes out of the molds and we & # 8222dichisim & # 8221 them with chocolate icing and chocolate truffles.
White Heart Chocolate Cake
Select the weight / composition before ordering the desired product
For the compositions Bezea, Carrot cake, Emoke, Jamaica, Mosaic and Silvia, the price is 93 lei / kg
The cake can vary by +/- 300 grams
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