For cocoa leaves:

Mix the flour with the soft lard to incorporate it, obtaining a crumble dough. Add the rest of the ingredients, and knead until a homogeneous and elastic dough is obtained. Divide the dough into two pieces, spread two sheets on the bottom of the tray and bake in the preheated oven for approx. 10 minutes at 180 degrees. Then take them out on a wooden countertop to cool them. For the sponge cake top, mix the 5 egg yolks with the caster sugar and water until a fluffy cream is obtained. Beat the egg whites vigorously with a pinch of salt and a teaspoon of vinegar. Combine the two compositions, then mix gently enough to incorporate all the ingredients, then add the flour in the rain, and mix gently until you get a fluffy top. The obtained dough is poured into a tray lined with parchment paper, and baked in the preheated oven for approx. 30 minutes at 180 degrees. After passing the toothpick test, the fluffy countertop is removed and turned over on a wire rack to cool.

For the cream, boil for approx. 600 ml of milk in a double-walled bowl. The pudding powder is dissolved in 200 ml of milk with the sugar, then added to the hot milk, and mixed vigorously with a whisk, so as not to make lumps. After the pudding has thickened, leave it to cool, approx. 20 minutes. After it has cooled, add the soft butter and mix vigorously until it is incorporated and a fluffy cream is obtained. The next day we start assembling the cake. The first sheet of cocoa, pistachio cream, then the leaf of sponge cake, pistachio cream and the second sheet of cocoa. The cake is wrapped in cling film and left to cool until the second, even the third day, with a weight, evenly distributed on top. That is, a tray, about the same size as the sheets, is punched all over the surface or possibly bags of rice, flour or other weight. The cake is best cut on the third day with a thin, sharp knife, then powdered with powdered sugar. Great appetite and good work. Tip: The longer it stays cold, the younger it gets, so take a margin of at least three days before serving it to guests.

TV cake, a dessert for special occasions

The TV cake is a sensational combination of cocoa top, vanilla sponge cake and a lot of butter cream, so it contains everything we could want. You can definitely find the old recipe book of your grandmother or mother. It is a fine, tasty cake with a confectionery look.

TV cake or Budapest is part of the category of desserts that sweetened our childhood. The recipe is very old, but even now, after generations, it has remained just as appreciated and will certainly never go out of style.

At present, there are several variants of this cake, but we decided to present you the classic recipe, exactly as it was prepared by our mother or grandmother, & icircn our childhood.

Ingredients for the two cocoa tops:

  • 250 g flour
  • 120 g butter, at room temperature
  • 4 tablespoons cocoa
  • 150 ml of milk
  • 120 g sugar
  • 5 eggs
  • a teaspoon of baking powder

Ingredients for the vanilla top:

  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 4 tablespoons water
  • 4 eggs
  • vanilla essence
  • a sachet of baking powder
  • 250 g sugar
  • 200 ml of milk
  • two tablespoons flour
  • 250 g butter
  • rum essence

The cup cake or mug cake is a dessert that you can enjoy with the whole family.


  • 1 cup
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 sachet of vanilla sugar (8 g)
  • 3 tablespoons oil
  • 3 g baking powder
  • 5 tablespoons milk
  • 1 or
  • 70 g chocolate.

Method of preparation

Mix the flour with the sugar, vanilla sugar, cocoa and baking powder.

Add the egg, milk and oil. Everything is incorporated.

Put half of the composition in a large cup, put pieces of chocolate and then cover the chocolate with the rest of the composition.

Bake in the microwave for 3-4 minutes.

Place the cup in the microwave set at 850 watts for approx. 3 minutes (goes to 700 watts, but leave them an extra minute). Be careful with the cups when you take them out, because they are hot.

You can cut into slices, powder with powdered sugar, grease with jam or nutella.

Cupcake. TIPS

When you want to prepare a cup cake, the eggs should be at room temperature and the milk should be warm or warm.

Combinations of mug cake: with nutella, with cranberries and honey, apples and cinnamon, lemon and poppy seeds, chocolate and berries, chocolate and cream, with pumpkin, strawberries.

Ingredients needed for Budapest cake with coffee

For the dough:

- 3 cups of flour

- a teaspoon and a half of baking powder

- a teaspoon and a half of baking soda

- 170 g of butter at room temperature

- two teaspoons of vanilla essence

- a cup and a half of sugar

For the filling:

- a tablespoon of cinnamon

- a tablespoon or two of coffee

For the glaze:

- a teaspoon of vanilla extract

Budapest cake or & rdquotelevizor & rdquo video recipe

Find this Pin and many more in chocolate, from Steluta Steluta. We never missed the table. At the request of a culinary girl. I took out the lemon and put cocoa for the effect. It's about the "Budapest" cake, most of you probably know it as "TV". Like any well-known recipe. Cook with Rodica Budapest cake or TV Videos & # 8211 Circle & # 8211 Circle & # 8211 Watch circle. Cake TV With Lemon Cream Budapest mp3 song download. After a minute I turned off the TV. It's time for us to make charts for those who judge us.

A fragrant and dense cream on a cookie sheet

  • 500 gr biscuits (simple)
  • 500 ml liquid cream (fresh)
  • 200 gr butter (or margarine)
  • 5 ml rum essence
  • 2 tablespoons sugar
  • 5 ml rum essence

The cream is prepared very quickly and easily, but it must be made the day before to harden in the refrigerator.

Put the unbeaten cream in a saucepan over low heat, and after a few minutes, when it heats up, add all the broken chocolate in the squares and mix with a small whisk until it melts. Add one cut into pieces and the rum essence, stirring constantly. After about two minutes, take the pan off the heat and continue to mix until the cream is perfectly homogenous. It is soft, but hardens perfectly in a few hours in the refrigerator.

The syrup is prepared from burnt sugar, water and rum essence

Coat a form (cake pan, saucepan, square or round cake shape, etc.) with aluminum foil and lightly grease it with oil or butter. It is easier to work with rectangular shapes.

Place biscuits on the edges and the first layer on the bottom of the form. Before placing each biscuit, briefly soak it in syrup. Spread a layer of cream about 5-6 mm thick, continue with syrupy biscuits, cream again and so on until you finish with a layer of biscuits. Keep the cream for dressing the cake.

Refrigerate for 3-4 hours, then you can turn the cake on a plate. Dress it in cream and decorate with cream, jellies, candied fruit, etc.

Dobos cake is prepared according to a recipe invented by confectioner Carl Jozsef Dobos (1847-1924). He worked for months until he reached the perfection of his final form.

In 1884 Jozsef Dobos was one of the famous confectioners of the Austro-Hungarian Empire. The multi-layered cake and caramel was presented with all due pomp at the National Exhibition in Budapest in 1885. At that time, the cake did not have a name, and after the "premiere", everyone called it Dobos Cake.

The then emperor and empress of the Empire were the first to taste it. The success of the cake was far beyond expectations.

Cook the fragrant and colorful French Cake

Preparation time


  • For 2 tender sheets with cocoa (23/36 cm):
  • 250 gr butter (82%)
  • 25 gr cocoa
  • 400 gr cream
  • 150 gr sugar
  • 425 gr flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons rum essence
  • 1 pinch of salt
  • For the meringue sheet with coconut:
  • 6 egg whites
  • 175 gr sugar
  • 1 teaspoon lemon juice
  • 150 gr coconut
  • 50 gr golden raisins
  • 2 teaspoons rum essence
  • 1 pinch of salt
  • For the lemon cream:
  • 6 yolks
  • 150 gr sugar
  • 150 gr flour
  • peel and juice from a lemon
  • 750 ml milk
  • 200 gr butter with 82% fat
  • 1 pinch of salt
  • Furthermore:
  • a little oil to grease
  • 30 gr grated chocolate

Method of preparation

The cake & # 8222Snow white & # 8221

Add the baking powder to a bowl and pour over 1 tablespoon of lemon juice to activate the baking powder. Mix with a teaspoon and pour over the composition.
Stir the composition further until smooth.
Gradually add the flour, stirring constantly.

When the composition thickens, start kneading by hand for 2-3 minutes, until a homogeneous dough is formed that does not stick.

Shape the dough into a ball and leave it to rest on the work table for 30 minutes. Then divide the dough into 3 equal parts.

Flatten each piece of dough on baking sheets with a rolling pin / rolling pin until you get thin rectangular sheets.

Transfer each sheet of dough one at a time to the back of an oven tray on which you have previously placed baking paper. Prick the sheet with a fork over the entire surface.
Bake the sheets for 15 minutes at 170 degrees.

Cream preparation
In a saucepan, mix the flour, sugar and grated lemon zest using a whisk.

Gradually add the vanilla essence and milk, stirring constantly, avoiding the formation of lumps.

Put the composition on low heat for 15 minutes, stirring constantly until it thickens and becomes creamy.

Turn off the heat, add the lemon juice, mix well and then leave to cool until it reaches room temperature.
Add the butter at room temperature and mix.

Assembling the cake
Place the first sheet of chilled dough on a food foil and level half of the cream over it.

Put the 2nd sheet on top, add the rest of the cream, keeping 3 tablespoons for the last layer.
Put the last sheet. Over it add and level the 3 tablespoons of preserved cream.

Sprinkle with plenty of coconut.

Wrap the cake in foil, place a mincer and a weight on top and leave it in the fridge for one night.

Cut into small pieces, garnish with a little strawberry / raspberry jam and serve cold.

Recipe video SNOW WHITE lower:

Budapest cake or & rdquotelevizor & rdquo

I say let's start the week with something sweet, so I leave you on the blog the recipe for my favorite cake. It's about the TV cake, the one on. For the TV cake you don't need much knowledge in the kitchen.

I took out the lemon and put cocoa for the effect. Thus, I had many varieties of cakes on the table. The other day, I found in my notebook the recipe for the cake & bdquo TV & rdquo he prepares.

Cake Recipes

Cakes are that sweet treat you can make at home. Traditional or foreign-inspired, with or without fruit or syrup, with or without cream, cakes are a dessert hard to refuse, even by the most demanding. Although they seem difficult to make, we also offer you very simple cake recipes, from a few ingredients, without baking, ready as you would say "sweet". Some cakes remind us of childhood, others of grandparents, others of exotic holidays. What is your favorite cake?

Video: Budapest Roll Swedish Meringue Roll Шведский Меренговый Рулет с орехами Рулет Будапешт ASMR (December 2021).