Cocktail recipes, spirits and local bars

Cake with pudding cream and whipped cream

Cake with pudding cream and whipped 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.

First I mixed the flour with the baking powder, I beat the butter with the mixer at maximum speed after which I added the sugar, the vanilla sugar and the salt and I mixed until homogenous. I added eggs one by one, one at a time for half a minute, after which I incorporated the flour with the baking powder. I mixed well and I poured the dough in a tray of 30 * 40 cm, greased with butter. I put it in the oven (preheated) for 20 min.

For the pudding cream I mixed the pudding powder with the sugar and the egg yolks, and a little milk. I boiled the rest of the milk together with the whipped cream, when it started to boil I took it off the fire I put the pudding composition and I put it on the fire for about 1 minute, mixing well. I beat the egg whites well and incorporated them in the pudding. I spread the pudding cream over the countertop (which is still hot), then I left it to cool.

I whipped the whipped cream for half a minute, then I put the vanilla sugar and the whipped cream hardener, the lemon juice and I kept beating it until it hardened. I spread the whipped cream over the pudding and then I placed it on top of the biscuit.

For the icing, I mixed the powdered sugar with water and put it over the biscuits. Keep it in the fridge for about 3 hours, then portion it and serve it.


Method of preparation

Cake with vanilla cream, whipped cream and fruit sauce

Cocoa top: Mix the yolks with the sugar until they turn white, add the oil and milk. Incoproram

Vanilla cream cake and whipped cream

For the four sheets of dough, proceed as follows: separate the egg whites from the yolks and rub


Cake with cocoa top and vanilla pudding

I got a pudding cake, very tasty with a fluffy top. While the pudding cools, pour the whipped cream into a bowl and mix. You can do the same with vanilla pudding and alternate colors in cups. So I prepared a simple cake, made of sponge cake, fruit, pudding and cream. Then put a layer of gelatin and garnish with cream, which. Tiramisu, Nutella, Sweets, Recipes. Put whipped cream over the vanilla cream and level. Put the cake tray in the fridge for at least 2-3 hours, until the cream hardens. This is a fine and fragrant cake with vanilla and whipped cream. Put on the fire and let it boil, stirring constantly, until it thickens and becomes like a pudding. Overturned cake with apples, vanilla cream and whipped cream.

Add the milk and put on low heat, until it thickens like a pudding, stirring constantly. Apple cake with whipped cream and fluffy vanilla top, an aromatic and effective cake. A delicacy you can't resist, an apple cake to your liking.

The most varied and beloved flavors are found in the nine delicious puddings: vanilla, chocolate, cream, caramel, coconut, strawberries, dark chocolate, lemon. How to prepare the cake & bdquoChildren's Desert & ldquo.


Method of preparation

Mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Then add the yolks, milk and oil in turn, mixing after each one. At the end, incorporate the flour mixed with the baking powder and the 2 tablespoons of cocoa.
Pour into the tray lined with baking paper (22/30 cm) and put in the preheated oven at 175 degrees for about 25-30 minutes. We check with a toothpick if the countertop is baked.

Cream: rub the yolks with the sugar then mix with the flour and gradually add the milk. Put on the fire and let it boil, stirring constantly, until it thickens and becomes like a pudding. At the end add the vanilla sugar and vanilla essence.
Remove from the heat and add the butter, stirring until it melts and is well incorporated into the cream. Let it cool.

Mix 200 ml of whipped cream and add chilled vanilla cream to it, mixing until smooth.
Cut the cooled top in half and grease the first sheet with the cream above. Place the second sheet over the cream.
Mix another 200 ml of whipped cream and grease the second sheet with whipped cream.

Melt the chocolate in the microwave or on the steamer together with the butter and decorate the cake with this icing. (microwave in portions of about 15 seconds and mix after each batch)

Let the cake cool for at least 1-2 hours before serving.
The cake is better the next day.


At the end of the recipe, a great GIVEAWAY is waiting for you!

  • 4 eggs
  • 100 g sugar
  • 75 g flour
  • 25 g cocoa
  • 1 pinch of salt
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 150 g sugar
  • 200 ml concentrated espresso coffee (natural)
  • 1 sachet of vanilla sugar
  • a pinch of salt
  • 10 g gelatin sheets or granules
  • 500 ml sweet cream for whipped cream with min. 30% fat (natural)
  • 500 ml sweet cream for whipped cream with min. 30% fat (natural)
  • 25 g powdered sugar
  • 1 sachet of vanilla sugar
  • 50 g of grated chocolate flakes

The cake with coffee cream and vanilla pudding is a delicious cake with cocoa top that can be served at any event.

BLAT-Rub the yolks with the oil. Beat the egg whites hard with a pinch of salt, gradually add the sugar, add water and mix until the sugar melts. Then add the yolks gradually. Add flour mixed with cocoa, baking powder, coffee and mix with a spoon. Pour the composition in a 30X35 cm tray lined with baking paper, put in the preheated oven for about 45 minutes, to pass the test with the toothpick. In the last 5 minutes we have a bigger fire.

Let it cool very well and then cut it in 2.

CREAM 1-lightly beat the yolks with the sugar, add the coffee and boil in a steam bath, stirring constantly until it thickens. Let it cool very well. Rub the butter at room temperature and gradually add the coffee cream.

CREAM 2-put the milk on the fire and when it boils add the sachet mixed with a little milk and sugar, stir continuously until it thickens, let it cool. When it has cooled, add the whipped cream and mix well

Spread half of the cream on the first countertop (I syruped it with coffee mixed with rum essence) cover with the 2nd countertop. Add the rest of the cream, put it in the fridge for about 30 minutes (while we make cream 2). Add cream 2 and put the cake in the fridge for about 2 hours


Vanilla cream cake and whipped cream

We need:
countertop
& # 8211 4 eggs
& # 8211 150 gr sugar
& # 8211 3 tablespoons milk
& # 8211 3 tablespoons oil
& # 8211 7 tablespoons flour
& # 8211 2 tablespoons cocoa
& # 8211 1 teaspoon baking powder
& # 8211 a pinch of salt
Cream:
& # 8211 2 yolks
& # 8211 3 tablespoons sugar
& # 8211 2 tablespoons flour
& # 8211 1 sachet of vanilla sugar
& # 8211 vanilla essence
& # 8211 250 ml milk
& # 8211 70 gr butter
& # 8211 200 ml liquid cream
Ornate:
& # 8211 200 ml liquid cream
& # 8211 50 gr chocolate
& # 8211 1 teaspoon butter

Mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Then add the yolks, milk and oil in turn, mixing after each one. At the end we incorporate the flour mixed with the baking powder and the 2 tablespoons of cocoa.
Pour into the tray lined with baking paper (22/30 cm) and put in the preheated oven at 175 degrees for about 25-30 minutes. We check with a toothpick if the countertop is baked.

Cream: rub the yolks with the sugar then mix with the flour and gradually add the milk. Put on the fire and let it boil, stirring constantly, until it thickens and becomes like a pudding. At the end add the vanilla sugar and vanilla essence.
Remove from the heat and add the butter, stirring until it melts and is well incorporated into the cream. Let it cool.

Mix 200 ml of whipped cream and add chilled vanilla cream to it, mixing until smooth.
Cut the cooled top in half and grease the first sheet with the cream above. Place the second sheet over the cream.
Mix another 200 ml of whipped cream and grease the second sheet with whipped cream.

Melt the chocolate in the microwave or on the steamer together with the butter and decorate the cake with this icing. (microwave in portions of about 15 seconds and mix after each batch)

Let the cake cool for at least 1-2 hours before serving.
The cake is better the next day.


Ileana cake, with chocolate pudding, bananas and whipped cream

Countertop preparation. Break the chocolate into pieces and mix with the butter and oil, then transfer to a saucepan and put on low heat. Stir continuously in the pan until the chocolate melts. After it has melted, turn off the heat and let the composition cool. Separately, beat the egg whites with a pinch of salt until they froth, then gradually add the sugar and mix until a hard foam is obtained. In the egg white composition, slowly pour the melted and cooled chocolate, then mix circularly with a whisk so as not to leave the egg whites. Mix the baking powder with the yogurt and add it over the egg whites, then mix lightly with a silicone spatula. Add the essence and gradually incorporate the flour, stirring gently so as not to form lumps. Line a 23/36 cm tray with baking paper, pour the composition and spread the tray evenly. Preheat the oven to 180 degrees and bake the cake for about 35-40 minutes, then turn off the heat and let the countertop cool in the pan.

The pudding is prepared according to the instructions on the package and left to cool.


Ingredients

  • Rock:
  • 6 egg whites
  • 6 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons ground walnuts
  • 1 teaspoon baking powder
  • 1 vanilla sugar
  • Cream:
  • 6 yolks
  • 3 tablespoons sugar
  • 3 tablespoons starch
  • 400 ml of milk
  • 100 g whipped cream
  • vanilla essence
  • For decoration:
  • 50 g dark chocolate

Fanta cake

For the Fanta cake top, beat the egg whites, then rub the yolks with the sugar. We mix them in a bowl with sugar, flour, cocoa, oil, baking powder and water.

Bake in a round cake tin, with removable edges (Teflon or stainless steel), over medium heat, about 30 minutes.

Remove from the mold after cooling, cut in half and allow to breathe until the cream cheese is ready.

For the cream, mix the margarine, sugar and cottage cheese and pour over the counter, then cover with the other side of the cake.

It's not the Fanta cake without & # 8230 Fanta!

Place the Fanta icing on top: prepare the pudding with 750 ml of Fanta and sugar to taste and pour until it has hardened, still hot.

The cake is cooled and removed from the form only when the icing has hardened the next day.

3.5 / 5 - 2 Review (s)

Then prepare the vanilla cream for Cremsnit:

1. Separate the yolks from the whites. Rub the yolks with half the amount of sugar (150 g), starch, flour and 100 ml of milk for 5-10 minutes.

2. Separately, beat the egg whites with a pinch of salt, then with the remaining sugar (150 g), until they stick to the container. Put 1 L of milk to boil with vanilla sugar.

3. When the milk boils, take it with a polish and pour over the yolk mixture. Stir quickly and vigorously to prevent the yolks from clotting.

4. Repeat the procedure to bring the yolk cream to a temperature close to that of the milk, then you can pour the whole composition over the milk, in the pan.

5. Stir constantly over medium heat until vanilla cream for Cremsnit it starts to set, then turn it off.

6. Immediately incorporate the well-beaten egg whites, using a spatula and bottom-up movements. Let the cream cool a little, then incorporate in the same way the whipped cream.

7. Spread the composition obtained over the first baked Cremsnit sheet. Level well and place the second sheet on top of it, then put the cake in the fridge for at least 3-4 hours.

8. Cut the cream with vanilla cream using the notched lines before baking and serve the cake cold.



Comments:

  1. Tabor

    I agree, a great thought

  2. Jayden

    I do not know, I do not know

  3. Adlai

    This is a wonderful subject

  4. Mazukazahn

    It agrees, this entertaining opinion



Write a message