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Lemon cake with bee honey and white chocolate icing

Lemon cake with bee honey and white chocolate icing

For the sheets, boil the oil with the milk and the sugar and after a few boils add the honey, the baking soda and mix well. Remove from the heat and add the 2 eggs beaten well and poured into a thin thread, stirring continuously. Add cinnamon and flour, stirring with a spoon, then knead well by hand until you get a fluffy dough.

Divide the dough into 4 pieces. Spread sheets the size of a tray (25/35). On the back of the tray sprinkled with flour, bake each sheet for about 7 minutes, over medium heat, in a preheated oven.

For the cream, boil the milk with the sugar and a teaspoon of grated lemon peel, then add the semolina and let it boil until it thickens well, stirring constantly. Set aside on the fire, let it cool for 5 minutes, then add the diced butter. , mixing at maximum speed until we get a cream that has doubled in volume. Add the essence and juice of a lemon.

Fill the sheets with cream and leave in the evening until the 2nd day when it is glazed with melted white chocolate in a sea bath together with the spoons of milk.

Ingredients Sleeping Beauty Cake with honey and walnut leaves

for sheets of honey and nuts:

  • 200 grams of bee honey
  • 150 grams of ground walnuts
  • 550 grams of flour (usual, I use BL55 Hungarian)
  • 80 grams of butter with 82% fat
  • 100 grams of sugar
  • 3 whole eggs
  • 25 ml. rum (drink, not essence, if you do not want to use alcohol, replace it with the same amount of orange juice)
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 1 teaspoon baking soda
  • In addition, flour for sprinkling the worktop
  • 600 grams of cream cheese
  • 400 grams of whipped cream
  • 180 grams of powdered sugar
  • grated peel (only the intensely colored part, from the surface) from 1/2 orange
  • 1 teaspoon vanilla extract
  • 150 grams of white chocolate
  • 60 grams of whipped cream
  • 50 grams of dark chocolate

How to prepare Sleeping Beauty Cake with honey and walnut leaves (video)

Preparation of the Cake with Honey and Walnut Leaves "Sleeping Beauty" (text version)


1. The honey is weighed directly into the bowl in which it will be kneaded. Add the 3 whole eggs, salt and sugar. Mix until a frothy cream is obtained. Add the soft butter and incorporate with the cream mixer. In 2-3 slices, add the ground walnuts. Add 1/3 of the flour, sprinkle the baking soda on top and mix well with a spoon until smooth. Add the rum and vanilla extract then the rest of the flour. Soon the spoon will no longer help us, it's time to turn the contents of the bowl on the perfectly clean work surface and quickly knead a dough that will be homogeneous and well bound, but quite soft. Put the dough in a plastic bag and leave it in the fridge overnight.

Laying out the sheets

2. The next day, the first step is to set the oven and set it at 180 ° C. Sprinkle the work surface with flour and remove the dough from the bag. You will notice that the dough is much firmer than the day before. Divide the dough into 4 equal parts (it is best to weigh). Only the piece of dough we are going to work with is kept outside, the others are kept in the fridge and taken out as we need them.

3. Sprinkle the work surface well with flour and, with the help of the rolling pin, spread a rectangular sheet with a thickness of one of the dough portions.

3-4 mm and dimensions of about 30 & # 21538 cm. Roll the sheet on the rolling pin and use it to transfer it over a tray covered with baking paper. We unroll the sheet from the twister in its place and prick it with the fork on the whole surface.


Each sheet for Sleeping Beauty cake is baked in the preheated oven at 180 degrees Celsius, at an average height, for 5-7 minutes, until it turns golden brown. Be careful, the sheets burn quickly if we do not monitor them closely. Allow the sheet to cool and repeat the procedure described above with all the remaining 3 portions of dough.


4. While the sheets are cooling, prepare the cream for Sleeping Beauty cake, which will be flavored with grated orange peel. If you don't have an organic orange (I didn't have one either), wash the orange peel well with warm water and a rough sponge until the waxy layer on the surface disappears. Wipe the orange and grate it on a fine grater. We will need 1/2 of the orange peel on the surface.

5. Cream cream and cream cheese should be well cooled in the refrigerator before we start working with them. Put the cream cheese in the bowl, add the powdered sugar and incorporate it with the spatula, until it is perfectly homogenized and the composition becomes semi-liquid. Add the whipped cream and beat with the mixer on high speed until the composition starts to thicken. Add the grated orange peel and 1 teaspoon of vanilla extract and continue beating until you get a frothy and firm cream. We stop as soon as the cream reaches the desired texture, if we beat too much the cream may separate. Here, we have the sheets, we also have the cream, we can immediately assemble the Sleeping Beauty cake.

Assembling the cake

6. Spread 1/3 of the cream on the first three sheets, which overlap. Cover with the last sheet and press lightly. Put the cake in the fridge for 3 hours, well wrapped so that it does not catch odors.

7. After the rest time has elapsed, straighten the edges of the cake with a long knife. If you want to make the same icing as me, break the white chocolate into pieces, put it in a heat-resistant bowl and add the whipping cream. Melt everything on top of a saucepan with boiling water (bain-marie) so that the bottom of the bowl does not touch the water, to be heated only by steam. Pour the white chocolate over the Sleeping Beauty cake and level quickly with the back of the spoon. Separately, melt the dark chocolate and place it in a small cone. Pour lines on the surface of the cake while the white chocolate is still fluid, then draw with the tip of the toothpick lines perpendicular to those of dark chocolate, in both directions, alternately.


8. Place the Sleeping Beauty cake in the refrigerator until the icing hardens well and then portion as desired, with a knife soaked in hot water and wiped with a napkin after each cut. It's good right away, the next day is even younger. Great appetite!

Chocolate cake with mascarpone

This chocolate cake with mascarpone is ideal for any special occasion and I really recommend you to try this cake goodness.

Besides the fact that it is very easy to prepare, it is also very delicious and suitable for any occasion.

How to prepare this delicious chocolate cake with mascarpone:


  • 4 eggs
  • 200 g sugar
  • 200 ml of sunflower oil
  • 20 g cocoa
  • 80 g flour
  • 1 baking powder
  • 100 g ground almonds
  • vanilla essence
  • a pinch of salt
  • 4-6 tablespoons of black rum
  • 250 g mascarpone
  • 250 g Greek yogurt
  • 90 g of sugar
  • 1 tablespoon cocoa
  • vanilla essence

How to prepare chocolate straw with mascarpone:

Preheat the oven to 180 g C.

Put eggs with sugar in a larger bowl and mix until it doubles in volume. Add the oil, vanilla essence and continue mixing until the composition is homogeneous.

Separately, mix the flour with the cocoa, baking powder, ground almonds and salt. These are added to the egg composition, stirring lightly with a spatula until everything is incorporated.

The obtained dough is poured into a tray lined with baking paper and baked for about 15 minutes.

When ready, remove and allow to cool, then remove the baking paper.

Cream: In a bowl put mascarpone cheese, yogurt, cocoa sugar and essence and beat well until you get a fine and homogeneous cream.

Cut the worktop in half. Place the first half of the worktop with the glossy side down, grease the cream on top and cover with the other half of the worktop.

Sprinkle the top with rum and then cover with chocolate icing.

Glaze: It is prepared right at the time of use. Melt the chocolate on a steam bath and mix with the almond paste, then pour and spread over the cake. It is decorated according to preference.

Honey cake, vanilla pudding, meringue and chocolate icing & # 8211 a delicious dessert to everyone's taste

Today I recommend you try a delicious cake with honey, vanilla pudding, meringue and chocolate icing. The recipe is very simple and easy.

Dough ingredients:

  • 100 gr powdered sugar, 1 egg
  • 1 egg yolk, 50 gr butter
  • 1 tablespoon honey, 1 teaspoon baking powder
  • 300 gr wheat flour

Cream ingredients:

  • 4 sachets of vanilla pudding
  • 2 sachets of vanilla sugar
  • 20 g sugar, 9 egg whites
  • 100 g powdered sugar, 1.2 liters of milk

Ingredients for whipped cream:

  • 500 ml liquid cream for whipped cream
  • 1 sachet of vanilla sugar
  • 4 tablespoons powdered sugar

Ingredients for the glaze:

  • 60 gr milk chocolate
  • 100 gr white chocolate
  • 4 tablespoons sunflower oil

Method of preparation:

We prepare, for the beginning, the dough. Melt the powdered sugar, egg, egg yolk, honey and baking powder in a bain-marie. Then add the wheat flour. Mix well.

Divide the dough into two equal parts. Spread half of the dough in a rectangular tray (23 & # 21538 cm). Bake the dough for about 6-8 minutes at a temperature of 180 degrees. In the same way, bake the other half of the dough. Let the two countertops cool.

We prepare the glaze. Melt the white chocolate, milk chocolate and sunflower oil in a bain-marie.

Apply the chocolate icing on one of the two countertops. Put the glazed countertop in the fridge to solidify.

We prepare cream. Mix the pudding powder with the vanilla sugar and 200 ml of milk. We boil the remaining milk. When it starts to boil, add the pudding. Mix well until it thickens. Then take the pudding from the heat and let it cool.

Beat the egg whites with the sugar and powdered sugar in a bain-marie for about 15 minutes. Add the egg white foam to the cold pudding. Mix well.

Pour the cream obtained over the empty countertop. Beat the cream with the powdered sugar and vanilla sugar until you get a firm whipped cream. Spread the cream over the pudding cream.

Put the chocolate icing on top. Put the cake in the fridge for at least 3 hours. It would be preferable to leave it in the fridge overnight. The next day we can cut it and serve. Good appetite and increase cooking!

Lent cake with chocolate

Cake with dark and white chocolate icing and vanilla cream. In a bowl I put the sifted powdered sugar and I put a spoonful of hot water, I chewed vigorously, then I added the other spoonful of water. I chose some of the most successful recipes for fasting white glaze, without margarine. Here is how you can prepare this fasting cake with chocolate, according to the recipe sent by Claudia Bacara, from Mehedinti. When the cake is ready, spread the icing and portion. Syrupy cocoa top, milk chocolate mousse, white chocolate mousse. IF YOU WANT A LAST CAKE, YOU CAN GIVE UP YOUR EGGS AGAIN. How to make icing gingerbread with gingerbread, white.

Gingerbread recipe with bee honey and royal icing egg white icing. Snow White Cake classic recipe with ammonium sheets. This blackberry with egg meringue and cocoa icing is a cake. The airy and fragrant top combines perfectly with the fluffy meringue and the delicious icing that covers the entire cake. Blog Recipes Culinary appetite. It's not very sweet, perfect for.

The book & bdquo50 fasting recipes & rdquo can be ordered here: 50 fasting recipes. Mix all the ingredients and use immediately because the longer the icing stays, the thicker it gets.

1046 best images of prajituri romanesti in 2020

Snow White Cake (Lemon). Known as Lamaita cake, Snow White. A perfect combination between a perfect countertop and a perfect cream. Then remove them on a support (grill, baking paper, stone countertop, etc.).

Mix a few ingredients, put the cake in the oven in less than 10 minutes. Put all the ingredients for the counter in a bowl and mix them with a spoon. Here's how you can make Lamaita cake for your loved ones! After the countertop has cooled, cover it with cream cheese, level it, then on top. Snow White cake recipe. Line the worktop with flour and spread the sheet with the shit. A perfect cake to end the year. Translation of this page Dec Snow White, the classic recipe for cake with lemon, with leaves.

Min, Butcher Block Cutting Board, Bread, Food And Drink. Secrets Of How To Bake The Perfect Cupcake & # 8211 Novelty Birthday Cakes. Spread the cream cheese over the counter and level carefully. Ingredients: Ingredients for the countertop: 8 eggs 250 grams of sugar 120 grams of flour 1 sachet.

Rub the yolks with the sugar… See more. Wet Cocoa Countertop Dessert Bars, Dessert Recipes, Kitchens, Check, Cooking.

Filling (assembling) Albinita cake (Dulcineea)

I divided the semolina cream with butter in 2. I also opened a jar with raspberry jam, own production (recipe here). I chose raspberries because it has a great aroma and is also slightly sour. You can use apricot jam, rosehip or which you will like.

I put aside the most beautiful sheet & # 8211 it will be the cover. I filled the rest of the sheets as follows: sheet 1 + semolina cream + sheet 2 + jam layer + sheet 3 + semolina cream + sheet 4 (lid).

I pressed lightly with my palm to place the sheets well and I placed a weight on the cake (a clean baking paper over which I put a tray with 2 cards placed next to each other). I left the cake in the pantry until the next day. Then I lifted the weight off it and left the Albinita cake to simmer for another 24 hours (about 2 days it's good to stay, even 3).

Bee honey cake

Weigh the honey directly into a saucepan. Add butter, salt and sugar and put on medium to low heat. Boil the composition until it starts to bubble and the sugar is completely dissolved. Remove from the heat and allow to cool.

Sift the flour into a large bowl with the baking soda. Make a hole in the middle of the flour with a spoon and add the composition with honey, then the beaten egg with a fork and vanilla. Mix with a spoon until the liquid ingredients are incorporated into the flour, then pour the entire contents of the bowl on the work table sprinkled with flour. Meanwhile, start the oven at 180 degrees C. Knead the dough quickly, without insisting too much, just enough to obtain a homogeneous dough.

Divide the dough into four equal parts and spread four sheets in a row, which are baked on the back of the tray.

Prepare the cream as follows: Put the milk on the fire together with the salt and sugar. When it starts to boil, add the semolina in the rain, stirring constantly. Boil for 4-5 minutes.

After the semolina base with milk has cooled, add the diced soft butter and vanilla. Mix at high speed until a frothy white cream is formed.

Grease the first sheet with half the cream, cover with the second sheet which is greased with jam. Place another sheet on top and grease with the rest of the cream over which the last sheet is placed. Leave it to cool until the next day, then dust it with sugar and portion it.

Lamaita cake with bee honey and white chocolate icing - Recipes

Posted by Postolache Violeta on January 12, 2010 in homemade cakes festive cakes cake recipes childhood recipes | Comments: 22

Snow White or Lemon Cake is one of the most beloved cakes of childhood. My mother's recipe for Snow White is with semolina cream, and in my opinion it's the best. Over time, I ate at the neighbors, acquaintances or parties and the version with milk cream and flour of this cake, but I did not like it as much. So I kept my mother's recipe, and I added the white chocolate icing and sprinkled coconut on top.
I recommend you too Albinita cake, TV cake, cake Krantz or cake with sheets and cream. You can find more cake recipes here. More childhood recipes can be found here.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients Snow White cake

Add the egg and the baking soda extinguished with vinegar and mix.

Add flour and knead until you get a compact dough. Divide the dough into three and spread three sheets that we will bake in the preheated oven, at 180 degrees, for about 10 minutes. sheet size approximately 30/35
The smell will be quite unpleasant, due to the ammonia, but don't be scared, in the end the taste will not be felt, the ammonia only has the role of breaking the sheets. When the sheets cool, they will be hard, even brittle, but it is normal to be so, they will soften after we apply the cream.

We prepare cream. Boil the milk with the semolina until the semolina starts to thicken. We will stir continuously so that no lumps form. Set aside to cool completely.
Mix the butter with the sugar until it becomes creamy and add it over the semolina cream. Incorporate and add the lemon. I put the juice from a whole lemon, but it is best to put a little and taste, some lemons are more sour others less sour, some may have more juice, some less.

Divide the cream into two equal parts. Put the first sheet on a plate and spread a layer of cream on top. Place the second sheet, press and spread the second layer of cream. At the end add the last sheet, put a weight on top and leave for 5-10 minutes.

After 5-10 minutes we put the weight aside and glaze the cake. Put the white chocolate and sweet cream for whipped cream in a bowl, over low heat and stir continuously until the chocolate is completely melted. If you have never worked with chocolate, it is better to melt the chocolate in a bain-marie, for more safety. Spread the icing over the entire surface of the cake and sprinkle the coconut on top. Let it cool until the next day, so that the flavors blend in and the sheets soften well.

The next day we will cut the cake into diamonds or cubes, with a very sharp knife.

How to make Albinita cake or leaf cake with honey?

You can read the recipe written below or go to the video recipe here:

1. The sheets are made for the first time

Sift the flour into a bowl, add salt, egg, soft butter. Heat the honey, milk and sugar a little, until the sugar melts, then leave to cool. Pour over the flour, add the baking soda, quenched with lemon juice. Knead a suitable dough. If it sticks hard and is too soft, you can add 1 tablespoon of flour.

The dough is divided into 4 equal pieces. Sprinkle the table very well with flour and spread 4 thin sheets, size 40 cm x 30 cm. I recommend that you have 4 sheets of baking paper, on which you make rectangles with a pencil. Spread the dough along the border as accurately as possible, because in this way, the losses will be extremely small.

Bake on the back of the tray, in the preheated oven, at 180 degrees-medium heat. Be very careful, they bake quickly, in 4-5 minutes. I recommend that you cover all the sheets from the beginning and then keep an eye on the oven. They brown quickly, so when you see that they are lightly browned on the edge, take them out of the oven.

Tips from Gina Bradea

They are extremely fragile, so I recommend that you pull them lightly, even with the paper on which they were baked, on a table or a flat surface. Allow to cool very well.

If you fill them in the following days, you can overlap them, but only with paper between them, otherwise they break, they are extremely tender. & # 128578

2. Prepare cream.

Boil the milk with the sugar and vanilla pods (cut lengthwise, remove the seeds and put in the cream). When the milk boils, add the semolina in the rain, mix and let it boil for 5 minutes. Turn off the heat, add the lemon peel and leave to cool. If you are in a hurry and want to fill the cake quickly, place the bowl of semolina with milk in another bowl with cold water. Mix in semolina, and when the water has warmed up, replace it with another cold water. In this way, it cools down quickly.

When the semolina is cold or slightly warm, add the soft butter and lemon juice and mix well. It can be done with a mixer or a spoon. Make the cream immediately. & # 128578

3. Fill the cake Sheets with honey or Bee

I recommend placing the first sheet on a piece of plywood or a countertop, covered with baking paper. Grease the first sheet with half of the cream, add the second sheet, press lightly, just enough to stick, but do not come out the cream & # 128578. The second sheet is greased with a sour, fine jam. A fine jam is recommended & ndash see the recipe, generally apricots, cherries, peaches. Now, I used Fig Gem - see recipe, because I had just made it. I also used orange or lemon jam & ndash see the recipe, strawberry jam or whatever other jam I had in the house. I recommend it to be fine, like jam. If you don't have something so fine, simply put a vertical blender in jam or jam and you will get the paste you need. & # 128578

Place the third sheet, on which the rest of the cream is placed (semolina with milk and butter), then place the last sheet.

Cover the cake with a sheet of baking paper, then put a piece of plywood on top, or a wooden bottom - ideally to completely cover the cake. Place a weight of up to 2 kg on top to lightly press the cake.

Leave overnight. During this time, the sheets soften and the cake is cut very easily.

Powder the Leaf Cake with honey, or Bee with sugar or make a chocolate icing on top (100 g chocolate + 100 g whipped cream, melted together). Cut according to preference, squares, rectangles, rhombuses.

About 2.2 kilograms of cake come out.

It is a very tasty cake, which is easy to make, does not require much skill.

If you don't like this semolina cream with milk, I recommend Boiled milk cream or patissiere creams & ndash see the recipe here.

It is extremely strong, it is consistent and extremely fragrant.

Put in the fridge Cake Sheets with honey or Bee and can be cut very nicely. The butter hardens. & # 128578 .Wet the knife blade in warm water after each cut. & # 128578

What other recipes do you want me to write? After it cools down a bit, I will also make Siret Cake, I have 2 special recipes - yes, those from the confectioneries of the past. & # 128578

If you like how I wrote this recipe, please leave comments below. Is it worth sharing with friends and telling everyone about the Good Luck blog? & # 128578

Thank you very much for visiting and I look forward to cooking simple and tasty food together & # 128578

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