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Mix the butter at room temperature with the powdered sugar. Add vanilla, flour, baking soda quenched with lemon juice, ground walnuts and mix well. Separately beat the egg whites with a hard foam with a pinch of salt. Add the egg whites in 3-4 tranches over the butter and walnut cream and mix gently with a spatula. Wallpaper a tray (35/25 cm) with baking paper and bake the top in the preheated oven for 25 minutes (toothpick test)
While the top is in the oven, mix the yolks well with the powdered sugar until they become white and creamy.
Spread the yolk cream over the hot counter and put the cake back in the oven for 10 minutes until the yolks harden (be careful not to darken the color)
Leave the cake to cool in the pan.
For cocoa cream mix the butter well with the powdered sugar, then add the cocoa and rum essence to taste.
Put the cream on the counter, level well and put it in the fridge for 2-3 hours (until the cream hardens completely)
Melt the chocolate with the whipped cream and the butter and leave it to cool.
Glaze the cake with cooled chocolate and let it cool until the chocolate hardens.
Regina Maria cake
I don't know where the name & # 8211 Regina Maria Cake comes from & # 8211 but I know I'm glad I tried it.
A taste of cake authentic homemade, a fine cake that I will definitely repeat on other occasions.
It looks sophisticated but it's not hard to do at all.
I love walnut cakes.
Ingredient Pajitura Regina Maria
25 & # 21535 cm tray.
- 5 eggs
- 100 g flour
- 100 g of sugar
- 20 ml oil
- a little salt
- a sachet of vanilla sugar
Top with walnut
- 6 egg whites (or 5 from large eggs)
- 150 g ground walnuts (not very fine)
- 120 g of sugar
- 40 g of white flour
- a little salt
- 5-6 yolks
- 180 g sugar
- 30 g flour
- 40 g cocoa
- o lingurita esenta rom
- 300 g butter or mascarpone & # 8211 is very good in both variants with cream butter will be firmer.
Preparation Regina Maria cake
Prepare the cream
Separate the egg whites from the yolks.
You will use the yolks for the cream, and the egg whites for the walnut top.
Put the yolks in a metal bowl and mix them on the steam bath with the sugar, until they have doubled in volume and the sugar has melted.
Mix the cocoa with the flour and gradually add them, mixing on a steam bath until the cream has the consistency of a pudding. Add the essence. Cool well by placing the bowl in another with cold water.
Mix the butter or mascarpone lightly, then add in 2-3 tranches the cocoa pudding, mixing until smooth, until the cream has a bound and firm consistency. I like to see if you want a sweeter cream, the recipe had 220 g of sugar, but I have less of an idea and I think that's enough. If you want sweeter, add sugar, but powder.
Prepare the vanilla top.
Separate the egg whites from the yolks.
Mix the egg whites with a little salt, then gradually add the sugar.
Mix the yolks well with the oil then add them, mixing lightly.
At the end, add the sifted flour, mix a little more at low speed.
Prepare an oven tray and line it with baking paper.
Pour the composition, level and put in the preheated oven at 175 degrees, for 15-20 minutes, until it is light, slightly browned.
Remove and leave to cool, then peel off the baking paper.
Prepare the walnut countertop.
Mix the egg whites with a little salt, then gradually add the sugar and mix until the composition is firm and the sugar diluted.
Mix the flour with the walnuts and gradually incorporate them into the egg whites.
Prepare the tray in which you baked the first top, line it with baking paper and distribute, spoon by spoon, the composition.
Then level the tray in the oven and bake for 15-20 minutes until the top is golden / light brown.
Remove and leave to cool but do not peel off the baking paper.
- & # 8211 put the vanilla top, half of the cream, the walnut top and then the remaining cream
- & # 8211 cut the vanilla top into two slices, place a slice, then half of the cream, then the walnut top (with the top over the cream and gently peel off the paper), then the remaining cream and the second slice of the top and go to the preparation glazes.
I chose option 2, after previously removing the cream from the cold, I left it at room temperature and then assembled.
Prepare the icing by melting the chocolate on the steam bath together with the whipped cream, until smooth.
Fine cake with walnuts
Separate the egg whites from the yolks. Whisk the egg whites. After the foam has hardened, gradually add 300 gr. sugar and beat the foam to melt the sugar, then add the walnuts and 3 tablespoons of flour.
Grease the back of a tray, suitable in size, with oil, then put a sheet of white paper and this greased with oil and lined with flour. The composition is divided into 3.
Take the first part and spread it evenly with a knife, on the back of the prepared tray. Bake in the right oven for about 10 minutes. After removing the cake sheet from the oven, immediately remove the paper. We also bake 2 more sheets.
The 9 yolks are boiled on a steam bath with 200 gr. sugar until thickened. Cools. Break the butter or margarine into a foam and mix it gradually with the yolk cream.
Grease the sheets with cream, grease the top sheet with a little cream over which sprinkle ground walnuts (stop a little from the counter). Cut the next day. It's delicious.
Cake with nuts and vanilla cream
D It is an incredibly fine and tasty cake, which you can easily use. So I combined the walnut leaves with a fine cream of white chocolate, cheese and. The combination of meringue top with walnut, fine ness cream and chocolate. Krantz, or cake with coconut, vanilla cream and ness. A cake with fine cocoa cream and two countertops, one with walnuts and another with vanilla. With light movements, from the bottom up, add the coconut, until you incorporate it and then spread it over the cocoa top and bake in. Cake with walnuts, caramel, biscuits, coconut and vanilla cream. Rating: 5 & # 8211 1 vote & # 8211 2 hours 30 min. Brulee is a very fine cake! It has vanilla cream, walnut top and burnt sugar. See also the video version on Youtube & # 8211 Anyta Cooking!
Fine cake with walnut leaves and cream cheese. Pandispan cake & # 8211 Uncover Research uncoverresearch. Translation of this page It has two countertops, a fluffy vanilla top and one with cocoa.
A wonderful dessert - Victoria cake with walnuts and fine vanilla cream. Tosca cake recipe, a great dessert, extraordinarily tasty and full of.
Fine cake with coconut
Post a picture of the recipe you cooked. Fine cake with ness, picture 2. We present you a cake recipe that can also be found in the window of luxury confectioneries. Get a fine, flavorful cake so that it tops.
You can slip in the cream a little chopped walnut kernels and fill the sheets with cream. Beat the egg whites and gradually add the sugar and rum.
Cake with walnuts and egg cream
We break the eggs separating the egg whites from the yolks. To prepare the cream, the 4 yolks together with the butter, cut into cubes, 1 tablespoon. Foamy butter cream with rum, together with the cream of vanilla yolks layered over the soft and fluffy top of egg whites and nuts, give. Top: 6 egg whites 170g sugar 1 vanilla sugar 100g flour 150g shit cut into pieces 150g roasted and ground walnuts.
Different from other cakes is the fact that it has no flour on the counter. Pour the yolk cream over the baking sheet in half.
- 4 eggs
- 150 g sugar
- 150 ml oil
- 160 g flour
- 1 teaspoon baking powder
- a teaspoon of salt
- vanilla (pods, essence or vanilla sugar)
- 100 g ground nuts
- vanilla powdered sugar for decoration
Put eggs, sugar, salt and vanilla in a bowl. Mix the composition very well until it lightens in color and doubles in volume. Add the oil to the wire, stirring constantly and then incorporate the sifted flour together with the baking powder (use with a spatula or spoon).
The composition must be flowing but leave traces in the dough.
Cover a tray measuring 22 & # 21530 cm with baking paper, pour the dough and sprinkle the ground walnuts on top.
Preheat the oven to 180 ° C and bake the cake for 35-40 minutes. Do the toothpick test.
Remove the cake on a grill to cool completely, powder it with vanilla powdered sugar, then with a round stainless steel shape (6 cm in diameter) or cut the crescents with a glass.
With us, it barely lasted two days, even if it is a simple cake. Enjoy!
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Separate the egg whites from the yolks. Whisk the egg whites, then add the sugar one at a time and mix until it melts. Then add the yolks, oil, cocoa, flour and baking powder.
We put the top in a smaller tray, in which we put baking paper and put it in the oven for 30 minutes.
Meanwhile, prepare the cream: mix the milk with the sugar and flour, put it on the fire, and when it starts to boil, add the coconut and continue mixing until it thickens. When it has thickened, take it off the heat and let it cool.
In a bowl put margarine, which must be at room temperature, add in turn, a tablespoon of coconut cream, stirring constantly.
In a bowl, mix the powdered sugar with cocoa, then add the oil, boiled water and mix the icing well.
We cut the top in two, we put coconut cream on one half of the top, we put the other half of the top on top, then we put the cocoa icing and we put the cake in the fridge until the icing hardens.
Serve the delicious Cocosana cake with cold coconut cream.