Beat the egg whites with the salt powder.
Mix the yolks with the caster sugar and baking powder until they double in volume, add the poppy seeds.
One by one we put the five tablespoons of mineral water and mix to incorporate into the composition.
Preheat the oven to 180 degrees.
Grease the pan with oil, line it with flour.
We wash the pears and peel them and peel them, then sprinkle them with a little lemon juice.
In the obtained composition we alternatively incorporate freshly sifted flour and egg white foam, then we pour the composition in the tray lined with flour and level.
Sprinkle the semolina, then place the washed pear and strawberry pieces from place to place and clean the tails.
Put the tray in the oven and bake the cake until it passes the toothpick test.
Remove the cake from the oven, leave it to cool in the pan and dust with sugar.
Portion when the cake is completely cooled and serve.
Tosca cake step by step & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Coarse cake is a delicious cake composed of a pandispan top with poppy seeds, a vanilla cream, a layer of biscuits and chocolate icing. You have asked me for this cake so many times that it was impossible not to prepare it. I've known this dessert for a long time. I had seen it everywhere on the internet, but I hadn't had time to do it in the video version. I don't know why I hesitated because it is very tasty and fragrant, especially if it is prepared properly.
For the Tosca cake recipe, I didn't take any of the recipes from the internet. I preferred to design my own recipe. For the countertop, I made a pandispan countertop in which I added poppy seeds. I did not use baking powder because it is not needed. It will grow due to the air we incorporate into the eggs. For the vanilla cream, I preferred not to use commercial pudding powder, but to make the cream myself. It is very easy to make and the taste is much better.
For the biscuit layer I used simple butter biscuits that I soaked in decaffeinated coffee. Of course you can also soak them in water syrup with sugar and vanilla essence or in compote juice. I wanted the icing to be tasty and fine, so I made a dark chocolate ganache. I used dark chocolate with 52% cocoa and whipped cream. You can also use milk chocolate, only for every 100g of chocolate, use only 50ml of sour cream.
After fitting the Tosca cake, it should be refrigerated for at least 6 hours or preferably overnight. In this way the butter from the vanilla cream will harden, as well as the ganache. If you want, you can decorate it with fruit, chocolate flakes or even walnuts or almonds. I preferred to leave the Tosca cake undecorated because it looks spectacular anyway. For another delicious and equally good-looking cake, I recommend you try the cake Danube Waves cake.
Pear and cocoa cheesecake
Pear and cocoa cheesecake was the surprise I made for a very dear person, on her birthday. Instead of a classic cake with tops and creams, I made this unique and very tasty dessert. Do you like the combination of pears and cocoa? I really like it and I think they fit perfectly.
I had a good time, so it was a fast cake!
- 750 g cow's cheese
- 250 g sugar
- 100 g cocoa
- 200 g natural whipped cream
- 150 g butter
- 4 eggs
- 100 g rice flour
- 1 for sea and aromatic (Williams)
- lemon peel
- 8 thin pie sheets (strudel type, NOT puff pastry)
- 7 tablespoons sugar
- lemon peel
- 100 g butter
The paper with the sheets is lifted and placed in shape. I used a 28 cm cake form. Press lightly by hand, place the sheets on the edge, bend if necessary.
The pears are cut into 2 and then sliced.
Remove the spine and place in the pan, over the dough.
For the cheese composition, mix the cheese with the sugar using a mixer, add the diced butter at room temperature, natural whipped cream, eggs and lemon peel and mix until it becomes a homogeneous composition and all the butter is incorporated. Then gradually add the rice flour and finally the cocoa.
Cake with poppy seeds, pears and strawberries - Recipes
Overturned cake with ginger and pears
Welcome the first cool days of autumn with a golden fluffy cake decorated with caramelized pears. Although the composition includes very little fat & # 8211 just a drop of olive oil & # 8211 the cake has a rich flavor.
- 2 tablespoons brown sugar 3 hard boiled pears 150 g flour 1 tablespoon ground ginger 1 teaspoon baking powder a baking soda powder 3 tablespoons light olive oil 150 g powdered sugar 2 teaspoons grated lemon peel 1 large egg plus 1 large egg white 175 ml of whipped milk
Preheat the oven to 180 ° C (position 4). Grease a 23 cm round baking tin with a little olive oil. Sprinkle the brown sugar on the bottom of the form and shake the form until it is evenly covered.
Peel a squash, grate it and cut it in half. Cut into 8 mm thick slices. Arrange the slices evenly in the shape, covering the entire surface.
Mix flour with ginger, baking powder, baking soda and a pinch of salt on a baking sheet. Mix with a mixer the oil with the powdered sugar and the lemon peel in a large bowl. Beat the egg whites with the yolk until thickened.
Alternately add with a spatula the mixture with flour and whipped milk over the egg mixture, starting and ending with flour, mix gently until smooth.
Pour the mixture over the pears and smooth the surface so that the pears are evenly covered. Bake for about 40 minutes, until it turns golden, and if you prick the cake with a toothpick, it stays clean. Place the cake with the tray on a wire rack and let it cool for 10 minutes, then turn it over on a plate. Allow to cool slightly before cutting into pieces.
For the sheets, beat the egg whites, gradually adding 1 tablespoon of sugar and a few drops of lemon. When the foam sticks well, add flour, almonds, vanilla sugar, rum and a little grated lemon peel. Mix the ingredients by inverting and bake 3 sheets of this composition on the back of the stove tray, greased and wallpapered.
For the cream, rub the yolks with the sugar until you get a frothy, whitish composition, and the sugar is completely dissolved. Boil the milk with the vanilla stick broken into pieces. After it boils, take the pot off the heat, cover it and leave it to cool. When the milk is just warm, strain it and pour it thinly over the yolk composition, stirring constantly. When you have added all the milk, put the bowl in the bain-marie and boil the cream until it starts to thicken. Take the bowl and let the cream cool for half an hour, then add the butter rubbed well before, with a wooden spoon, to remove the water and whey from it. Add the poppy seeds and mix the ingredients. Fill the sheets with this cream and spread the cake on top and on the edge with the remaining cream.
Cut the pears into slices, 3mm long. Boil a sugar syrup and 100 ml of water. When it starts to thicken, put the pear slices in it and let them boil for 3 minutes. It should not soften too much. Remove the slices on a tray, side by side, not overlapping. Put the tray in the oven for 15-20 minutes, until the syrupy pears dry. With these pears, decorate the cake over the cream on top.
Mascarpone and strawberry cake
Mascarpone and strawberry cake (or any other seasonal fruit) and rolls with cocoa, is a special cake, really fine, tasty and good-looking. You will definitely impress any guest, and the family will be delighted & # 128578
Recipe It 's not complicated, but it takes a little over 1 hour until it' s ready
What we need for the mascarpone and strawberry cake recipe:
Quantities for about 3 kg of cake (without edges)
- For roll sheets
- -12 eggs
- -12 tablespoons sugar (300 g)
- -8 tablespoons flour (240 g)
- -4 tablespoons cocoa (120 g)
- -1 salt powder
- For the cream
- -600 g natural whipped cream
- -500 g mascarpone
- -600 g strawberries
- -200 g sugar
How to make a recipe for Cake with mascarpone and strawberries?
How to make cocoa roll sheets?
Separate the egg whites from the yolks, beat the egg whites with the sugar. Add the beaten egg yolks with salt powder (as much as you can with 3 fingers), mix lightly, from the bottom up, then add the flour and cocoa, lightly sifted. Mix everything again, from bottom to top, with a spatula.
Cut 3 baking sheets, equal to the oven tray, equal. Divide the dough into 3 and bake 3 rolls, at 200 degrees. Bake quickly, check after 10 minutes. After baking, the sheets overlap, along with the baking paper.
2. How to make mascarpone cream with whipped cream and strawberries?
Put the whipped cream and the cold mascarpone in the bowl, from the fridge, add the sugar and vanilla and beat together for 3-4 minutes, at the highest speed. Keep an eye on the robot, when the cream is frothy, turn off the robot & # 128578
Choose some beautiful strawberries and set them aside for decoration. The rest of the strawberries are cut into cubes.
Set aside about 1/4 of the cream for decoration. In the rest of the cream, add the strawberries and mix gently.
- Countertop ingredients:
- 5 eggs
- 6 g baking powder
- 80 g of sugar
- 60 g mac
- 80 g flour
- 30 ml oil
- A pinch of salt
- Milk cream: 500 ml milk
- 40 g starch
- A vanilla essence
- 200 g butter
- 80 g of sugar
- Cream ness: 200 ml fresh
- A ness coffee envelope
Pear cake, strawberry jam and poppy seeds
Pear cake, strawberry jam and poppy seeds from: white flour, yeast, milk, eggs, sugar, butter, salt, lemon peel, strawberry jam, pears, white wine, lemon juice, poppy seeds.
- 300 g white flour
- 1 sachet of yeast
- 125 ml milk
- 1 or
- 50 g sugar
- 50 butter
- 1 pinch of salt
- grated peel of a lemon
For the filling:
- Strawberry jam
- 4 pears
- 50 ml white wine
- lemon juice
- 50 g sugar
Method of preparation:
Combine the yeast with 1 tablespoon of sugar, 2 tablespoons of flour and 2-3 tablespoons of milk. Keep the mayo up until it doubles in volume.
Mix the flour, mayonnaise, sugar, melted butter, lukewarm milk, egg, lemon peel and a pinch of salt and knead until you get an elastic dough. you let it grow.
Peel a squash, grate it and slice it. Boil them with the wine, sugar and lemon juice for about 5 minutes. Drain them and leave them to cool. In the meantime, prepare the crumbs.
Mix the flour with the butter at room temperature, the sugar and the salt powder until you get large crumbs. divide the composition in half, and combine half with the washed poppy seeds.
Divide the dough in half. Roll in half and cut it into equal parts. You cake the pieces and with a cup you make a hole in the middle.
Grease the dough with beaten egg. Spread a teaspoon of jam over the cakes. Place slices of pears on top of them, and place the simple crumbs on top. Put the tray in the oven.
Do the same with the other half of the dough, and sprinkle crumbs mixed with poppy seeds over the pears. Put the tray in the oven until the cakes are nicely browned.
When you want a good, refreshing, quick dessert that won't keep you in the kitchen much, choose Diplomat Cake.
It's not hard to do at all, if you respect exactly what I write here, it comes out quite a lot, it comes out somewhere at 8-10 consistent portions and it's not very expensive either.
With the combination inside the cake, you can play indefinitely! You can mix fruits, you can make with a single fruit, stopping at pears, grapes, strawberries, peaches, cherries, apricots, pineapples, etc. The only ones not recommended are kiwi and fresh pineapple, which can compromise the action of gelatin.
Ingredient tray 14cm / 24cm
- biscuits 16-20 pieces
- 3 eggs
- 80 g of sugar
- a compote & # 8211 Fruit Cocktail (420 g)
- 10 g gelatin
- 350 ml whipped cream (I combine whipped cream with fermented cream, that's the taste I like) + 1-2 tablespoons sugar
- a sachet of vanilla sugar
- note- the amount of sugar is not exact taste of the cream at the end (DO NOT PUT THE FRUITS, YOU WILL ADD THEM AFTER) and supplement with powdered sugar, if you like sweeter, but make sure that the biscuits are very sweet, so I do not -I would recommend adding more
How to prepare Diplomat Cake
Start with the fruit, which you put in a strainer.
Put the gelatine in a cup, together with 50 ml of cold water.
Mix the eggs with the sugar and put them in a double-bottomed bowl over low heat.
Stir continuously with a whisk until the sugar is diluted and the composition slightly thickened and frothy & # 8211 approx. 2-3 minutes.
Turn off the heat and let it cool (2 minutes) while mixing whipped cream with sour cream, vanilla and sugar, until it has a firm texture.
Take the gelatin and put it in the hot egg composition, stir to melt and mix.
Cool completely by placing the vessel in another in which you put cold water.
Incorporate the chilled cream, with a whisk, into the whipped cream. Chicken and fruit & # 8211 stop a few.
Homogenize by mixing gently.
Prepare a 14cm / 24cm tray (a wider cake tray) and wrap it in cling film.
Put some fruit on the bottom of the tray, then pour half the amount of cream.
Syrup biscuits in the syrup left over from the compote and place them in a layer over the cream poured into the tray.
Put the remaining cream, level nicely and add another layer of syrupy biscuits.
Cover the tray with cling film and refrigerate for a few hours or overnight.
Peel off the foil and, with a firm motion, turn the cake over on the plate.
Garnish with whipped cream well, sweetened to taste.
You can prepare Diplomat Cake with a countertop, instead of biscuits, according to the recipe you can find HERE
Cake with poppy seeds and meringue
The poppy and meringue cake (on the tray) is also one of my favorites. When we are tired of heavy creams, hop here the saving idea. With lots of poppy seeds, thick and creamy layer and small surprises: raisins and cranberries. The crunchy meringue on top keeps the poppy layer creamy and moist and gives it a special flavor.
This cake with poppy seeds and meringue is made with a tray of tender dough (tart). The filling is generous and very fragrant. Of course, the recipe includes vanilla and grated lemon peel, both in tender dough and in poppy cream. They can't be missing from this recipe!
If you are a fan of poppy cakes then I recommend you classic beigli recipe with poppy seeds (or walnut) & # 8211 see here.
Or that of tender croissants with poppy seeds recipe here.
From the ingredients below I made a 33 x 42 cm tray with poppy seeds and meringue cake.