New recipes

Cake with cocoa leaves, apricot jam and semolina cream

Cake with cocoa leaves, apricot jam and semolina 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.

  • sheets:
  • 15 tablespoons sugar
  • 15 tablespoons water
  • 15 tablespoons oil
  • 2 tablespoons cocoa
  • 1 teaspoon baking soda quenched with lemon juice
  • 2 eggs
  • flour as it contains (approximately 700 gr)
  • Cream:
  • 600 ml milk
  • 5 tablespoons gray
  • 4 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 1 packet of butter 82% fat
  • apricot jam
  • 100 gr chocolate + 1 tablespoon liquid whipped cream for decoration

Servings: 12

Preparation time: less than 120 minutes

RECIPE PREPARATION Cake with cocoa leaves, apricot jam and semolina cream:

For the sheets, put the sugar and water in a saucepan, which we put on the fire. Stir continuously until the sugar dissolves. We take down the pan and let it cool. Once cooled, add the oil, eggs, then mix well. Add cocoa, baking soda and flour, until you get an elastic, non-sticky dough. Divide the dough into four sheets, which we bake on the back of a tray. To make it easier, I spread the dough directly on baking paper, then place the paper on the bottom of the tray. Put the tray in the oven until the sheet is lightly browned on the edges. Bake in turn, all 4 sheets. For the cream, heat the milk, sugar, vanilla sugar and semolina and stir continuously until the cream thickens. Put the cream down, add a tablespoon of butter, mix vigorously and let the cream cool. After the semolina cream has cooled, we move it to a bowl and start mixing it, adding a little butter at room temperature, until we incorporate all the butter. To assemble the cake, place a sheet, half of the semolina cream, the second sheet, spread a layer of apricot jam, the third sheet, the rest of the cream and the last sheet. Place a heavy chopper over the cake and let the cake cool for at least an hour. Meanwhile, melt the chocolate and whipped cream (or milk) in a bain-marie and pour over the cake. Preferably leave the cake overnight in the refrigerator to soften the sheets well.

Video: Παραδοσιακη Γαλατόπιτα με Σιμιγδαλι Γαλατοπιτα Χωρις φυλλο Γλυκιά Γρηγορη Πιτα με Γευση Μπουγατσας (May 2022).