New recipes

Blackberry with vanilla cream

Blackberry with vanilla cream



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Rock:

Put in a bowl butter, sugar, cocoa, coffee and milk and boil two or three boils. Allow to cool well and add the yolks, flour and beaten egg whites. Mix lightly, from bottom to top by turning, to aerate the dough well. Bake for 20-25 minutes in a pan greased with oil and lined with flour.

Cream:

Mix the yolks with the warm milk, then put them on the steam bath, stirring constantly. Add the chopped chocolate and boil until it thickens a little. Leave the gelatin to soak in water, melt it on a steam bath, then put it in the cream. Mix well. Add the vanilla essence and pour the cream over the cake. Let it cool until the cream hardens then decorate with melted dark chocolate grate.


Method of preparation

Dough: separate the egg yolks from the yolks. Rub the egg whites well with the sugar until it melts. Beat the yolks with the oil, milk, quenched ammonia, add the beaten egg whites with sugar and add flour. Cover a pan with butter and flour, pour the composition and bake for 30 minutes on the right heat.

Cream: beat the butter, milk and pudding powder with the mixer. Gradually add powdered sugar and vanilla. Pour the cream over the cake and let it cool for 2-3 hours.

Icing: mix chocolate and butter over very low heat. When it cools a little, pour it over the cake and let it cool.

Blackberry with vanilla cream

Separate the egg whites from the yolks then beat the egg whites with the sugar until they melt separately


Black with vanilla cream

Mix the milk with the sugar. Add the starch, mix well, then put on low heat until it thickens.

Remove from the heat and allow to cool slightly. Add the vanilla essence.

we continue with the basic recipe.


The flour is mixed with sugar, cocoa, baking powder and vanilla sugar.


Add oil and milk (water). Interfere.


Bake in a pan greased with oil and lined with baking paper at 200 degrees for 45 minutes. (the toothpick test is done).

After it has cooled, cut the top in half and grease it with cold vanilla cream.

Put the other half of the countertop.

Place the icing prepared according to the instructions on the package on top.


Blackberry with vanilla cream by Simona Callas

The best blackberry I've ever eaten is this cake, which raises the classic blackberry to a truly royal level. My little girl had been asking me to do them for a while Blackberry with vanilla cream, that's how she remembers it, and I know it from "Mascot Cake" - it's a cake from my mother's recipe book, one of the first I learned to make, but it hasn't been my turn for about two years.

This cake is wonderful, consisting of a damp, fluffy top and a vanilla cream velvety and fragrant, it is elegant and delicious and easy to make. I don't have pictures from the preparation time, because I did it in a hurry late at night, I didn't have time or light, but I don't think I needed pictures either, the preparation method is simple, without philosophy, there are no risks to it is not like that.


Butter, sugar, chopped chocolate, ness and coffee are put in a pan on the fire and leave until all melts. In the cooled composition, then add the three yolks and flour. Mix well. At the end, add the beaten egg whites. Mix very lightly, from the bottom up, to aerate the dough well. Grease a pan with oil and line with flour. Pour the composition and bake for 20-25 minutes.

Vanilla sauce: Mix the yolks with the sugar and then with the warm milk. Put on the fire on a steam bath and mix until it thickens a little. Set aside and add the vanilla essence. If vanilla stick is used, it is put in milk from the beginning, and at the end the sauce is strained.

Black cake with coffee and vanilla sauce is served cold sprinkled with vanilla sauce. The source of this recipe is the culinary blog: truedelights


Mix all these ingredients, spread sheets as thin as possible, cut lengthwise, roll on special rolls and bake in the oven over low heat. Remove from the forms while they are hot.

When the cream has cooled, fill the rolls, sprinkle powdered sugar on top and let it set overnight.

About 60 rolls come out of this composition.

Try this video recipe too


Blackberry with vanilla cream, milk and krantz

Blackberry with vanilla cream, milk and krantz from: eggs, sugar, milk, flour, cocoa, baking powder, vanilla essence, starch, liquid cream, vanilla pod, grated peel of 1 lemon, nuts.

Countertop ingredients:

  • 6 eggs
  • 250 g sugar
  • 125 ml milk
  • 250 g flour
  • 50 g cocoa
  • 1 sachet of baking powder
  • 1 vial of vanilla essence

Ingredients for vanilla cream:

  • 12 yolks
  • 16 tablespoons sugar
  • 120 g starch
  • 600 ml milk
  • 600 ml liquid cream
  • 1/2 vanilla pod

Syrup Ingredients:

Glaze ingredients:

Method of preparation:

Mix the egg whites with hard foam, then add the sugar and continue to mix until the meringue hardens, gradually incorporating the yolks, essence, flour, cocoa powder and baking powder, alternating with the milk.

Pour the dough into a 30 & # 21535 cm tray, previously lined with baking paper. Bake over medium heat in the preheated oven for about 30 minutes. Test with the toothpick to see if the dough is baked. After it cools, cut it into two horizontal sheets.

Meanwhile, mix the yolks with the sugar, starch and 100 ml of cold milk. Boil the remaining milk with the vanilla pod. After 10 minutes, remove the pod and add the starch mixture. Boil over low heat, stirring constantly, until you get a creamy consistency. Beat the cream and incorporate the spoonful of the cooled cream.

For the syrup, simmer the ingredients for 5 minutes. For the krantz, put the sugar and walnuts in a saucepan over medium heat. When the sugar liquefies, stir to cover the nuts well. Spread them on baking paper, and after they have cooled, cover them with baking paper and crush everything with the hammer for schnitzels or in the food processor.

Syrup one countertop, grease it with 2/3 of the vanilla cream, overlap the second countertop which you also syrup and grease with the remaining cream. Sprinkle the cranberries and keep the cake in the fridge for 2 hours. Before serving, you can also decorate the cake with colored sugar.


Method of preparation

Dough: separate the egg yolks from the yolks. Rub the egg whites well with the sugar until it melts. Beat the yolks with the oil, milk, quenched ammonia, add the beaten egg whites with sugar and add flour. Cover a pan with butter and flour, pour the composition and bake for 30 minutes on the right heat.

Cream: beat the butter, milk and pudding powder with the mixer. Gradually add powdered sugar and vanilla. Pour the cream over the cake and let it cool for 2-3 hours.

Icing: mix chocolate and butter over very low heat. When it cools a little, pour it over the cake and let it cool.

Blackberry with vanilla cream

Separate the egg whites from the yolks then beat the egg whites with the sugar until they melt separately


For the pandispan top, separate the egg whites from the yolk, beat the egg whites with the sugar and vanilla sugar, mix the yolks with the oil and the baking powder quenched in vinegar. With a wooden spoon, mix the yolks over the egg whites from top to bottom, then add the flour. Put half of the composition in the cake tray lined with baking paper, and in the rest of the composition add 2 tablespoons of cocoa. Put the trays in the oven on the right heat for about 40 minutes.
During this time we deal with the cream. In a saucepan, mix the sugar with the flour and vanilla over which we pour the milk, put it on low heat and when it starts to thicken, add the margarine and let it mix well for a few more minutes. We give cold cream.

Remove the cakes, let them cool then cut them into three pieces (like a cake), combining the colors, black and white, fill each sheet, and make a glaze on top.
For the icing, mix the sugar with cocoa, water and flour, put it on a very low heat and when it starts to thicken a little, add the margarine, let it boil and leave it to cool. When it is warm, we put it over the cakes. Let it cool for 1-2 hours!

Try this video recipe too


Cake with syrupy top and two creams

Top ingredients: & # 8211 6 egg whites & # 8211 180g sugar. Do you prefer walnut, chocolate or vanilla cream cakes? Do you prefer homemade cake recipes with sheets or a fluffy top? Cocoa sponge cake, vanilla cream, bitter cherries in syrup and chocolate flakes & # 8211 120g. And to make the cake even better, I chose to make another cream, the one. Mimosa cake & # 8211 fluffy countertop filled with a delicious vanilla cream.

Some recipes show a cake with 2-3 tops syrupy with Limoncello and cream. Quick cake with biscuits, vanilla cream and berries.


Chec Raffaello Ingredient With Coconuts And Vanilla Cream:

(for a shape with ring and removable walls of 24 cm. diameter)

  • 5 egg whites
  • 5 tablespoons sugar
  • 350 grams of flour (the recommendation of the recipe I was inspired by was to use 1/2 durum wheat flour, if you don't have one, add a tablespoon of extra regular flour)
  • 1, 1/2 teaspoon baking powder
  • 140 grams and white chocolate
  • 140 grams of butter
  • 250 ml. milk
  • 100 grams of coconut flakes
  • 3 tablespoons sour cream with min. 20% fat content

vanilla cream:

  • 110 ml. of milk
  • 5 tablespoons sugar
  • 2 tablespoons cornstarch tip
  • 5 yolks
  • 2 tablespoons milk powder
  • 2 tablespoons vanilla extract (or 2 sachets of vanilla sugar)
  • 2 tablespoons mascarpone or sweet cream with min. 20% fat content
  • 150 grams of white chocolate (it works even better, I only got to glaze the top of the cake and I greased the rest with honey and glued the coconut flakes on it)
  • 4 tablespoons oil
  • 80-100 grams of coconut flakes
  • butter or margarine for greased form
  • flour for wallpaper form
  • a little honey

Preparation Raffaello Check With Coconuts And Vanilla Cream:

Before the actual preparation instructions I want to tell you that you can make this cake, from the given quantities, either in a round shape (kugelhupf) or in a rectangular shape, the only requirement is that the shape fits a volume of 1, 7 liters remaining 2-3 cm. at the top (to make the cake grow). If your shape does not fit this volume (measure with water), I advise you to either reduce the quantities in proportion to the volume of the form, or to make some muffins from the remaining dough (which will be very good).

For starters, prepare the cream: put 80 ml. of milk in a saucepan, add the sugar and put on low heat in a bowl, beat the yolks with a fork, add the starch, milk powder and vanilla essence (picture 1), add the remaining cold milk (the 30 ml.) and homogenize. Pour the mixture with the yolks over the hot milk and mix continuously until it boils and thickens (picture 2). Remove the pan from the heat and add the sour cream or mascarpone (picture 3). It is homogenized and covered with a food foil placed directly on the surface of the cream (picture 4), in order to prevent the formation of a pojghite on the surface.

Leave the cream to cool. Turn on the oven and set it at 180 degrees Celsius. Grease the form with butter and cover with flour.

Preparation of the dough: melt the broken white chocolate together with the butter cut into pieces either in a bain-marie or in the microwave, stirring continuously until it is perfectly homogenous (picture 1). Prepare flour that mixes with baking powder and coconut flakes (picture 2). Beat the egg whites until stiff, add the sugar and continue beating until the sugar is completely dissolved (picture 3). Add the chocolate with the melted butter, the dry ingredients (flour + coconut), the whipped cream with the milk (picture 4). Mix with a spatula (picture 5), with movements strictly vertical, permanently lifting the composition from the bottom of the bowl, so that the air accumulated in the egg whites is not lost. In the already prepared form, pour 1/3 of this dough.

Place in the preheated oven at 180 degrees with 1/3 of the dough for 10-15 minutes, until the dough becomes firm without browning, then remove from the oven.

The cream is placed in a croissant with a large opening and poured over the dough so as not to touch the walls of the form.

Pour the rest of the dough on top, filling the gaps between the cream layer and the walls of the mold, smooth it to the surface and continue to bake.

Bake the cake in the oven heated to 180 degrees (it is good to place the form in another metal tray, larger, that of the stove, for example) for 40-45 minutes, until a toothpick stuck in the dough will come out clean, without any adhesions on it. After passing the toothpick test, turn off the oven and keep the cake inside for another 5 minutes.

Remove the cake from the oven (it has already been inserted, you will see some pictures taken by the bulb) and let it cool for 4-5 minutes, then take it out of the mold and transfer it to a grill until it cools completely.

After the cake cools completely, melt the white chocolate for the icing together with the oil and glaze the cake. Because this icing barely covered the center and top of the cake, I greased the edges with bee honey and sprinkled everything with a layer of coconut flakes.

So, in the evening, it smelled too nice in the whole house for us to refrain from tasting:

..and I continued early in the morning, with a cup of tea, which next to a coffee, just as delicious:

Source of inspiration (with enough changes) here.