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If it's fast and it's sweet, it's definitely delicious :)
- 1 pack of sheets for pandispan
- 800 ml milk
- 4 yolks
- 5 tablespoons food starch / flour
- 200 g sugar
- 3 tablespoons finetti
- 1 Milka chocolate
- 100 g walnuts
Preparation time: less than 30 minutes
RECIPE PREPARATION Quick pandispan dessert with chocolate cream:
Mix the yolks with 100 g of milk, food starch or flour and sugar. Bring the rest of the milk to the boil and when it starts to boil, add the mixture with the yolks. Stir continuously so that the cream does not stick and leave it on the fire until it thickens like a pudding.
As soon as we take the cream off the heat, add finetti and mix well.
Let the cream cool for 10 minutes, then put enough between each pandispan sheet. I used pandispan sheets from Boromir.
We put the chocolate and walnuts on the grater with large eyes and sprinkle over the pandispan. Let the pandispan cool for 2-3 hours, then we can portion it.
You can use any cream, the sheets are tender and a delicious cake comes out.
Cake full of chocolate. A creamy, refreshing dessert with a taste you can't forget
Beat the sugar and butter with a mixer, melt the chocolate on steam. Add 4 egg yolks in butter at a time, cooled chocolate, cocoa and vanilla sugar. Mix the flour with the baking powder, add to the table, mix lightly with a spoon. Stirring, add sweet cream, milk and beaten egg whites separately with a little salt.
Bake the top in a baking tray in which you put baking paper at 180 degrees C for about 30 minutes. Cool the worktop and cut in half lengthwise and prepare for filling.
For the cream, mix the cream cheese, add the nutella, the chopped hazelnuts and the crushed wafers.
Fill the cake and cover it with chocolate. Heat the sweet cream and add the chocolate. Stir gently and pour over the cake. Decorate as you wish.
I made this cake in two ways, because it is delicious & # 8211 not so sweet, but full of chocolate. My advice for anyone who decides to do it is to copy the ingredients, because they eat quickly.
"Kinder - Slice of milk" cake!
This dessert needs no description! No doubt everyone will like it!
-2 tablespoons cocoa powder
-3 tablespoons of refined sunflower oil.
-500 ml of cream for cream min. 30%
-150 g of milk chocolate
Other: 100 g of milk chocolate.
1. Prepare the dough: separate the egg whites and egg yolks so that no yolk drops into the egg whites.
2.Put the yolks and sugar in a deep bowl. Beat them with the mixer for 2 minutes, until they turn into a fluffy and whitish composition.
3.Add the vanilla sugar, sifted flour together with the baking powder and cocoa powder, warm water and refined sunflower oil. Mix until smooth.
4.Put the egg whites in a clean, dry bowl. Beat them with the mixer running at high speed for 10 minutes, until persistent peaks appear.
5.Add the prepared dough to the egg white foam. Mix until smooth using the mixer on low speed.
6. Transfer the dough to a rectangular tray (30 x 40 cm), lined with baking paper. Spread it evenly.
7. Bake the countertop for 15 minutes in the preheated oven to 180 ° C. Check that it is ready by the toothpick test.
8. Allow the countertop to cool completely. Then take it out of the tray and cut it in half (in the transverse direction).
9. Prepare the cream: beat the whipped cream (cold, just out of the fridge) with the mixer running at high speed until persistent peaks appear.
10.Add mascarpone, melted white chocolate and lightly cooled. Mix until smooth, using the mixer on low speed.
11. Assemble the cake: evenly spread half of the cream on one of the countertops.
12. Sprinkle 100 g of milk chocolate, given through a large grater, on the surface of the first layer of cream. Spread it evenly.
13. Cover the chocolate layer with the remaining cream.
14.Place the second worktop on the surface of the cake.
15. Even out the edges of the cake with a sharp knife. Then place it on a plate.
16.Prepare the glaze: put the broken chocolate in pieces and the milk in a saucepan. Heat them until the chocolate melts completely, stirring constantly.
17. Allow the icing to cool until warm. Then spread it evenly over the surface and edges of the cake.
For the pandispan layer, separate the eggs first. Mix the yolks well with the sugar until it melts and the cream acquires a frothy consistency, doubling its volume. Beat the egg whites with a pinch of salt. Over the yolk cream add the lemon peel, lemon juice and gradually incorporate the sifted flour. At the end, add the beaten egg whites with a pinch of salt. Wallpaper a stretched tray 24 * 35 with a baking sheet and pour the composition into the tray. Put everything in the oven, preheated and bake on the right heat for 30-40 minutes, depending on the oven. Do the toothpick test, then remove the tray and leave to cool.
For the vanilla cream, I put the vanilla milk on the fire and left it until it reached the boiling point, after which I left it to cool. In a bowl I mixed eggs with the 125 gr sugar, after which I added the milk and mixed a little more. I put everything on the fire, stirring constantly until the egg cream began to take on a consistency, to thicken. I then quickly discarded the starch and kept stirring, stirring until it became a frothy and thick cream. I then let it cool completely.
Mix the liquid cream at high speed together with the powdered sugar, cold, until it stiffens :). Cool it in the fridge and take it out only when assembling the cake.
When the fluffy pandispan top has cooled completely, take it out of the tray and cut it into suitable triangles, depending on the size of the bowl, the bowl in which you will assemble the cake. Cover the bowl with baking paper and place the pandispan triangles with the base facing up to the mouth of the bowl, until you cover the entire surface.
Then embalm the pandispan triangles with the cherry liqueur, pouring lightly, round, from the edge of the bowl towards the bottom. Then cover everything with a generous layer of whipped cream, all around, covering the entire surface. Let cool for an hour.
Then remove and put the cold vanilla cream, filling the bowl with it. Let cool for an hour. Then melt on a steam bath, broken chocolate pieces together with the milk and mix continuously until complete homogenization and until you obtain a dense composition. Leave to cool, but not completely, but only until it acquires a semi-fluid consistency.
Remove the cake bowl, which until then has been cold, yes. and turn it over on a plate. Lift the bowl and remove the baking paper. Then pour the melted chocolate over the cake and level in a thin and beautiful layer. Let cool until the chocolate hardens. powdered with powdered sugar, so for the holiday. and
Serve with hot chocolate. There is never too much chocolate!
The source of this recipe is the culinary blog Alice-albinutza.
Creamy cake, a quick and unbaked dessert with whipped cream and vanilla cream
Method of preparation: Preparation of vanilla cream. Mix the flour with the cold milk, mix well with a whisk and set aside. Beat the yolks together with half the amount of sugar and vanilla sugar. When they have doubled in volume, add cold milk with flour, starch and mix until smooth. Put the vanilla cream on low heat, add the vanilla essence and mix until it thickens. When ready, remove from the heat and leave to cool. The butter is mixed with the rest of the sugar until it foams and is added over the hot cream, then it is mixed for about 4-5 minutes until a fine cream is obtained. Allow the cream to cool.
Preparation of whipped cream: Put 100g of white chocolate and 100ml of fresh liquid in a saucepan. Place on low heat and mix with a spatula until the chocolate melts. Remove from the heat and allow to cool completely, then bet about 3-4 minutes. The gelatin is hydrated in cold water for about 10 minutes and added over the mixed cream. Mix well. The remaining 150 ml of liquid whipped cream is mixed until a hard whipped cream is obtained, which is added over the whipped cream with chocolate and mixed well.
Cake assembly:Place a cremation sheet in a tray, pour the cold vanilla cream, spread evenly in a thick layer with a spatula or a knife with a thick blade. Carefully spread the whipped cream over it, in a thick layer and level it evenly, then decorate it with melted and cooled bitter chocolate, according to everyone's imagination.
The cake is left to cool for about 2-3 hours, then it can be cut with a knife passed through water.
We mix the flour with the baking soda, and the rest of the ingredients are put on the fire on a steam bath and mixed until homogenous. Remove from the heat, allow to cool slightly, add flour and knead until you get a dough that is easy to shape. Divide into 4 equal parts and bake on the back of the tray, which I previously greased with a little oil and sprinkled flour. Before putting it in the oven, gently prick the sheet with a fork from place to place, so as not to swell. Put in the preheated oven for about 15-20 minutes. When all the sheets are ready, we put them aside to cool, and until then we prepare the cream.
We put 400 ml of milk to boil, and in the remaining 200 ml of milk we dissolve the puddings with the sugar. When the milk starts to boil, add the puddings and, stirring constantly, boil until it thickens. Set aside to cool and in the meantime rub the soft butter foam with powdered sugar. Grate the chestnut puree (removed from the freezer beforehand) and add to the butter together with the rum. Gradually add the chilled pudding.
Divide the cream into 3 parts and fill the sheets. On top we will put the chocolate icing: melt the chocolate on a steam bath, heat the whipped cream and when the chocolate is melted, pour the whipped cream and mix until it is homogenous.
The source of this recipe is the culinary blog Delicious Flavors.
Cubes with chocolate and whipped cream. Desert tastes so fast
Separate the egg whites from the yolks. Beat the egg whites with the sugar. Add the yolks one by one, then the milk. The dry ingredients are mixed and added to the eggs. Mix lightly with a spatula from the bottom up.
For baking we have two options. The first is to bake the whole dough for about 45 minutes in a preheated oven at 180 ° C and after it cools, cut it into 3 or bake 3 tops separately from the beginning for 15 minutes.
Heat the milk and sugar, add the pudding powder. Stir continuously until thickened. When the cream has cooled a little, add margarine and vanilla sugar.
Mix the whipped cream separately. After doubling its volume, add mascarpone and powdered sugar. Mix until you get a fluffy cream.
The tops can be syruped with water and sugar or with the juice from a compote.
Place a countertop, half of the chocolate cream, top, 3 quarters of the whipped cream (keep a little for decoration), again the top and the rest of the chocolate cream.
Chocolate cream for cakes
By the way, the best one is the one with chocolate cream. Caramel cream with mascarpone for cakes and pies Biscotti, Deliziosi Dessert, Cibo Squisito. I made this Snickers sauce, this chocolate sauce for absolute ice cream. The best cream for cakes, rolls and cakes.
White chocolate ganache & # 8211 cream recipe for cakes, pies. You will recognize a good chocolate by its appearance. That's how this cake was born with a walnut meringue top (I missed something like that) and two delicious creams, chocolate and vanilla.
I love it, it is refreshing and fine, it is worth reading this good recipe! Only cake recipes, with sheets, pandispan top and various creams. Chocolate cake and pineapple cream is super delicious!
Put the chocolate cream in a posh and sprinkle over the counter, then cover with a generous whipped cream. It is used in many cakes and pies, for decoration and in many desserts. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets.
Recipe for condensed milk sheets - Quick dessert, made in a pan
Put butter, eggs, honey and add a pinch of salt to a pot.
Put in a water bath and mix until a compact mass is formed.
Then add the baking soda and mix again.
Matter starts to foam, but it's okay. Now mix a little flour, remove from the stove and allow to cool slightly.
Add the remaining flour and make a smooth dough.
Place the prepared dough on a work surface, cut into 8 equal triangles and spread a pancake from each of them. Fry on both sides over low heat in a dry pan (about 1-2 minutes).
Fry all 8 sheets in this way and then prepare the cream.
Mix boiled condensed milk with sour cream and the cream is ready.
Now all you have to do is paint each pancake with this cream and put the sheets on top of each other (the last layer should be cream).
Put the dessert in the fridge for a few hours and then you can decorate it as you wish, for example with a chocolate pattern.