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Dessert cake with cranberry cream and white chocolate

Dessert cake with cranberry cream and white chocolate


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Beat the egg whites hard with a pinch of salt. Add the sugar and continue beating until it reaches the consistency of a thick cream. Add the oil, nuts and flour mixed with baking powder. Pour the composition into a tray on baking paper and put it in the preheated oven, until it starts to brown slightly and pass the toothpick test. Remove the countertop and leave it to cool, then cut it in half horizontally.

For cream 1, put the cranberries with water and sugar in a saucepan and give 2-3 boils. Mix the starch with 2-3 tablespoons of cold water and pour it over the cranberries. Stir for a few minutes, until the cream thickens. We take it down and put the butter in the hot cream. Homogenize and leave the cream to cool. Beat the whipped cream and mix it with the cooled cranberry cream.

For cream 2, put in a bowl of bain marie whipped cream and chocolate. Stir until the liquid heats up and the chocolate melts. We take it down, let it cool to room temperature, then put it in the fridge for a few hours. Remove the bowl and mix the composition.

To assemble the cake, we put the cranberry cream between the two tops, and the chocolate one on top. We sprinkled ornaments for cakes.



It was:
Beat the egg whites with the sugar and gradually add the cold water. Separately mix flour, cocoa and baking powder and add to the egg white composition, mixing gently from top to bottom with a wooden spoon. Place in a tray with baking paper, put in the oven on the right heat for 20-25 minutes.

Cream:
Put the whipped cream in a saucepan on a steam bath and when it is hot, add the broken chocolate pieces, mix until the chocolate melts and mix well. Put the pan directly on medium heat and let it boil for approx. 4-5 min., Stirring continuously then set aside to cool. Add gelatin dissolved in a little water, then put on low heat until the granules melt (better put on a steam bath). Gelatin does not boil.
Leave the cream to cool in the fridge and then beat well with the mixer until it becomes a frothy cream and thickens.

Assembly:
Over the cocoa top, add the white chocolate cream and place the icing prepared according to the instructions on top.


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Chocolate ganache, Savori Urbane confectionery recipe

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Chocolate cream with whipped cream

  • 100 ml whipped cream 2 tablespoons sugar
  • Mode of preparation: Melts Chocolate the bain-marie, with brandy and espresso
  • Beat the yolks with vanilla sugar
  • Whip the cream and egg whites separately, with c & # 226te a spoon of sugar
  • composition of yolks are included in the of Chocolate
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Chocolate cream with whipped cream and mascarpone

Pofta-buna.com YES: 14 BYE: 44 MOZ Rank: 60

  • Chocolate cream with whipped cream if mascarpone
  • Cream based of mascarpone I discovered when I lived in Italy, and of then I use them for

Cream chocolate with cream

Yve.ro YES: 6 BYE: 46 MOZ Rank: 55

  • Cream ingredients of Chocolate with cream: For the cream: 200 g cream of fine cheese
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Cake with chocolate cream and cream Recipes ManLaCratiță

Module of recipe preparation: Despite its special appearance, the cake with chocolate cream and whipped cream it's a pretty cake of simple: we have of made a countertop of thin cake (in which we put some fruit) which we then syrup, place on top chocolate cream and, at the end, we put the cake in Chocolate.

Chocolate cream with chopped whipped cream

Lume.bassin.ru YES: 14 BYE: 37 MOZ Rank: 56

  • Chocolate cream with whipped cream cut
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Cake with chocolate cream and whipped cream

  • Cake with chocolate cream and whipped creamIngredients
  • Wheat: 8 eggs 8 lg sugar 6 lg flour 2 lg cocoa essence of vanilla
  • Cream: 400 ml whipped cream, 400 gr Chocolate alba, the free vial of vanilla, Syrup: 200 g sugar, 400 ml water, essence of vanilla, strips of shell of lemon, Glaze: 100 gr Chocolate black, 50 ml whipped cream liquid, 20 gr butter, Decor: 200 ml

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  • We start preparing the cream chocolate of the cake (this is also known as straight cream ganache)
  • Put 1/2 l whipped cream liquid in a heat-resistant dish, add 300 g chocolate (broken into pieces) and the sachet of cappuccino
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Recipe Cake with chocolate cream and whipped cream

Bucataras.ro YES: 16 BYE: 50 MOZ Rank: 75

  • MODE OF RECIPE PREPARATION Cake with chocolate cream and whipped cream: 1
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Ciocopolis.ro YES: 17 BYE: 50 MOZ Rank: 77

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Cream and Chocolate Cream Cake Recipe

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Cream with chocolate, whipped cream and mascarpone, quick recipe

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Chocolate cream, whipped cream and mascarpone: o cream fine and tasty, which is prepared quickly, in 10 minutes it is ready. I invite you to read the written recipe of creams

CHOCOLATE CREAM WITH MASCARPONE Diva in the kitchen

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Bucataras.ro YES: 16 BYE: 50 MOZ Rank: 83

  • Chocolate cream with ascarpone: 200 ml
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Savarine with chocolate and whipped cream

  • savarin With chocolate and whipped cream - video recipe I was thinking of some time to a recipe of savarina With chocolate
  • Don't get me wrong, I love classic savarins, well syruped and with more whipped cream
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Chocolate and whipped cream roll, Petitchef recipe

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  • Whisk the egg whites with sugar, add flour
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  • Cake of chocolate with fruits and whipped cream - how to decorate the cake chocolate We take out the cake of in the fridge and put 3 tablespoons of cream to dress the cake
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  • Time of baking: 30 min Number of servings: 16
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Unbaked chocolate cake Cooking recipes with Laura

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  • 500 g chocolate with milk or bitter Glaze chocolate: 200 ml sour cream for whipped cream 200 g chocolate with milk or bitter Decor: small decorations amarettini biscuits chocolate
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  • we whipped cream on fire until it reaches the point of boil without letting it boil
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  • Homogenize and place a layer of cream over the first countertop.

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Dessert cake with cranberry cream and white chocolate - Recipes


















We are not very big consumers of polenta, but from time to time we feel like a polenta with cheese, sour cream, etc.

Because I wanted to somehow diversify even this simple menu, I looked for a different "approach" to the banal polenta with cheese and I found the right option: bulz.

I saw on TV, on the net and heard many times the bulz recipe, but I was not so attracted until yesterday, when after I found out what it entails, I 'thought badly' and I run it.

What came out can be seen in the pictures, does it still make sense to say how good it was ?! Extra mega buuun, from now on I will only do that when I feel like polenta with cheese :)

I let it cool a bit, then with my hands soaked in water I took the polenta, I pressed it a little, I put in the middle the bacon (an extra good one with some herbs on top) cut the pieces and cheese.

I shaped it into a ball, pressed the ball a little and baked it on the grill. It's sensational on the wood grill I think, if you have the opportunity try it.

I turned on both sides until it browned a little.

Meanwhile, I browned a few slices of bacon on the grill, and I fried an egg in a pan.

I served the buns with plenty of sour cream, fried egg and slices of bacon. I also put grated cheese on top.


White chocolate cream cake

Recipe cake with white chocolate cream, fluffy cocoa leaves and icing. It is a simple homemade cake recipe that any housewife can prepare.

  • 4 eggs
  • 5 tablespoons sugar
  • 4 tablespoons flour
  • 1 tablespoon cocoa
  • 1 sachet of baking powder
  • Cream:
  • 500 ml liquid cream for whipped cream
  • 100 g old powder
  • 200 g white chocolate for household
  • Glaze:
  • 100 g household chocolate
  • 2 tablespoons oil
  • 2 tablespoons milk

Separate the egg whites from the yolks.

In a bowl, whisk the egg whites.

Gradually add the sugar and continue to mix.

Put the yolks one by one, and at the end incorporate the sifted flour together with the cocoa and baking powder.

Pour the dough obtained in a tray measuring 25 x 25 cm lined with baking paper.

Place the pan in the preheated oven at 200 C for 15 & ndash 20 minutes.

Section the baked and cooled countertop to obtain two countertop sheets.

For the cream, put 250 ml of liquid cream in a saucepan, on the fire.

Add the broken chocolate and stir until it melts.

Remove from the heat and mix the cream with the powdered sugar.

Spread the cream obtained over one of the countertop sheets, then place the second countertop sheet.

Refrigerate the cake for two hours.

After this time, evenly distribute the icing prepared from melted chocolate and mixed with oil and milk.

Give the note for the recipe Cake with white chocolate cream


Yogurt foam with white chocolate

This easy dessert (and just as easy to make) penetrated the souls of many of those who watched the show & # 8222Health in dishes & # 8221, moderated by Marius Tudosiei, whose guest I was only a week ago. It seems that of all the dishes I prepared there (and I assure you, they were all delicious) the white chocolate yogurt froth attracted the most, because I received a lot of messages asking me for details about this recipe. , motivating that in the show it was presented a bit too briefly (I assure you, the only person responsible for this shortcoming is only & # 8230 the show space: P). What else can I tell you about white chocolate yogurt mousse? It is one of those recipes that are a blessing when you have to prepare a complicated meal, with several dishes, because you can make it in advance, in just a few minutes, and the refreshing taste and delicate appearance will make this dessert the star of spree. You can decorate it with any kind of fruit you like and you can just as well use this foam as a cream in a cake. Remember, it is a dessert that can be easily adapted for diabetics, because it does not contain sugar at all, and if instead of regular biscuits and chocolate products for diabetics will be used, this problem has also been solved.

Preparation time: 00:20 hours
Cooking time: 00:05 hours
Total Time: 03:00 hours
Number of servings: 6 servings
Degree of difficulty: average

Ingredients Yogurt Foam With White Chocolate:

  • 2 glasses of fatty yogurt, 150 grams each
  • 200 grams of white chocolate
  • 200 grams of whipped cream
  • 5 grams of granulated gelatin
  • lemon peel, lime, orange (whichever you prefer, or another flavor of your choice)
  • 100 grams of biscuits
  • 50 grams of butter
  • 200-500 grams of assorted fruits (I used blueberries, red currants and strawberries)
  • optional: 2 tablespoons sugar (for sauce), mint leaves for garnish

in addition: metal pastry rings for mounting or glass cups

Preparation of White Chocolate Yogurt Foam:

1. Put the gelatin in a bowl and add 2-3 tablespoons of very cold water with which to mix.

2. Weigh the biscuits and put them in a clean napkin, cover them in a napkin and crush them, passing them over them with a rolling pin (or in a blender), then put them in a bowl. Separately, melt the butter (without overheating). Pour the butter over the crushed biscuits and mix very well. The metal rings are placed on a tray covered with baking paper. From the mixture of biscuits and butter, press an equal layer in each form.

3. Put a saucepan of water on the fire and bring to a boil. Above it is placed a bowl in which the chocolate is broken into pieces. Be careful, the bottom of the bowl must not touch boiling water. Mix carefully until the chocolate is completely melted, then add hydrated gelatin.

Observation: White chocolate does NOT melt directly on the flame or on the hob, it will always melt in a bain-marie, it is very sensitive and you risk destroying it by doing otherwise.

4. Keeping the bowl on top of the pan with boiled water, mix with the spatula until the composition becomes semi-liquid again (picture on the left), then set aside and incorporate the yogurt, 1 glass at a time.

5. Leave the composition aside and beat the whipping cream. Attention, in order to obtain a firm foam, the whipping cream must be very cold and the bowl in which it will be beaten is very clean and degreased. I recommend beating it with the mixer at high speed and as soon as it increases its volume and hardens to stop, otherwise you risk turning it into butter.

6. In the white chocolate cream and yogurt add your favorite flavors (this time I added the grated lime and orange peel), then add 1-2 tablespoons of whipped cream. After it has been homogenized, add the rest of the whipped cream, stirring gently until completely incorporated.

7. Pour the foam into the pre-prepared forms, over the biscuit base, wrap with cling film and refrigerate for at least 2 1 / 2-3 hours before serving. On the right, a suggestion to mount the dessert in glasses, if you do not have metal rings.

8. Optionally, you can also prepare a fruit coulis (sauce). For this, I kept some fruits for decoration, I put the rest in a saucepan with 2 tablespoons of sugar (or 1 tablespoon of fructose, if it is prepared for diabetics) and 3-4 tablespoons of cold water. . I put the pan on the fire and boiled the fruits for about 4 minutes, until they softened, after which I strained them through a thick sieve, pressing with a spoon so that all the pulp of the fruits passed through the sieve, leaving only the seeds and dry skins. .

9. After the foam has hardened, remove from the molds, transfer to plates and garnish with fruit sauce, assorted fresh fruit and mint leaves. To remove the foam from the metal pastry rings, a special kitchen cake would be useful, heat the ring for a few seconds on the outside and the dessert simply slides out. However, you can also handle a knife with a long and thin blade, soaked in boiling water and well wiped.

I wish you good appetite, I hope you prepare the dessert as soon as possible and come back with good news and your impressions! And those who want to see or revisit the show whose star was this dessert, can watch it online: Health in dishes March 16, 2014.


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Chocolate cream cake and ness

Pofta-buna.com YES: 14 BYE: 41 MOZ Rank: 55

  • We place the first countertop, we syrup it, we put it chocolate cream, then the second countertop, we syrup it, after which cream of ness
  • Optionally draw lines chocolate, made of 50 g Chocolate melted with a teaspoon of oil
  • decorate with a hazelnut or as desired
  • This is all, cake ours is ready
  • I invite you with dear and try this

Paradis chocolate cake with cocoa top, chocolate

Pofta-buna.com YES: 14 BYE: 50 MOZ Rank: 65

  • Assembly cake Cake Paradise chocolate
  • Cut the worktop into two equal parts
  • Syrup the first countertop, put chocolate cream white, put the 2nd countertop over it, syrup it and put it on top chocolate cream

Cake with sheets and chocolate cream

  • Assembly Cake with was yes chocolate cream: Set aside a few tablespoons of cream, which we put in a bowl
  • We'll cover the bowl with food foil and we will keep it in the fridge until the cake is finished
  • You can skip this step and in the end just powder cake with vanilla powdered sugar.

Cake with biscuits and chocolate cream

  • If you're a fan Chocolate then cake with biscuits and chocolate cream it should be the right choice
  • The challenge from RoStar of prepare a recipe to use one of the many assortments of biscuits they have in their portfolio, made me think of a dessert without baking, tasty and easy of prepared
  • Cake chosen is a decadent dessert that can be

Chocolate and nut cake

Delicatesa.ro YES: 17 BYE: 50 MOZ Rank: 71

  • We prepare & quotCream to the cake with cream of chocolate and nuts & quot
  • Melts Chocolate on the bathroom of water, & # 238together with butter and milk
  • Add over Chocolate melted
  • Keep a few tablespoons for garnish.

Chocolate cake with ganache cream, Petitchef recipe

Petitchef.ro YES: 16 BYE: 50 MOZ Rank: 71

  • The egg whites are mixed very easily in the composition. Pour everything into a greased tray with butter and bake 25 of minutes at 200 degrees C / 400 fIngredients for
  • Melts Chocolate together with whipped cream in the bay of steam, then leave to cool for 5 hours
  • He fights with until the mixer results in a cream

Blueberry cake and chocolate cream

  • Cake with blueberries and chocolate cream
  • Turn the oven to 180 of degrees and prepare a tray with dimensions of 24/23 cm, in which we will put paper of baked
  • Put eggs and salt in a bowl together with sugar and mix them with help the mixer until the mixture triples in volume, becomes whitish the sugar melts

Chocolate cakes for the holidays

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  • Cake Snagov with nut and cream of vanilla is a cake GALA with Countertops with nut and cream of vanilla wrapped in 3 types chocolate.Is a cake of sensational house from all points of view,of the combination of flavors up to appearance
  • See the ingredients and how of preparation.

Quick cake with biscuits and chocolate cream

Gurmandino.ro YES: 13 BYE: 50 MOZ Rank: 71

  • Finally, if you use a chocolate with great content of cocoa (i.e., o Chocolate bitter, bitter), add in cream and some sugar (30 g or even more, if you feel the need)
  • Ingredients (for 6-8 servings): - biscuits 32 pcs
  • - flour of corn (corn) 20 g
  • Chocolate black 250 g + 20 g

Miremirc white chocolate cream cake

Miremirc.ro YES: 11 BYE: 49 MOZ Rank: 69

  • Chocolate cream cake white
  • 1 sachet of powder of baked (10 g) 40 ml oil
  • Chocolate cream white: 400 g Chocolate white
  • 400 ml whipped cream (or liquid cream) 5 g granulated gelatin

Chocolate and rum cream cake Culinary recipes

Laurasava.ro YES: 16 BYE: 40 MOZ Rank: 66

Chocolate cream cake si rom of today is a recipe that will remain among your favorite recipes! You will leave it to your grandchildren, I know for sure! : D I can still enjoy it, if they are smaller, but cut the rum of on the list of ingredient! :)) E o cake very easy of


Homemade goodies


In a saucepan, rub the yolks (the 2) with the sugar.

Add the milk and pudding powder and put on the fire. Leave the cream on the fire until it boils.

When the cream has cooled, add the butter put at room temperature and mix well.

Glaze:
Put chocolate, margarine, water and oil in a saucepan on a steam bath.

Assembly:
When the countertop has cooled, cut it in half and make two sheets.


Poppy cake with Nutella cream

Nutella cake with cream and Nutella cream & # 8211 a homemade dessert with poppy very delicious and easy to prepare. The cake contains two poppy tops that are cut in half to get 4 sheets, nutella cream and white chocolate topping and almond flakes.

  • For a countertop:
  • 4 egg whites
  • 4 yolks
  • 150 g flour
  • 60 g mac
  • 150 g sugar
  • 120 ml oil
  • 200 ml of milk
  • 1 vanilla essence
  • Cream:
  • 250 g mascarpone cheese at room temperature
  • 250 ml liquid cream for whipped cream, cold, from the refrigerator
  • 450 g Nutella
  • Decor:
  • 150 g white chocolate
  • Almond flakes

Wheat:

Mix the yolks together with the sugar and vanilla essence.

Add a little sifted flour and milk at the same time.

Put the poppy seeds and mix at low speed, then add the oil in a thin thread like mayonnaise.

Separately, mix the egg whites with a pinch of salt and incorporate the meringue obtained into the yolk composition.

Pour the composition obtained in a tray measuring 42 x 35 cm lined with baking paper and level it on top.

Bake the top in the preheated oven at 175 ° C for about 20 minutes.

Prepare the second counter in the same way.

Each countertop will be sectioned in half. So, from the two countertops you will get 4 countertop sheets with poppy seeds.

Cream:

Mix mascarpone cheese with nutella to incorporate.

Separately, mix the sour cream for the whipped cream, then incorporate it into the nutella mixture.

Place a countertop sheet and evenly distribute 1/4 of the nutella cream.

Cover with a second sheet of countertop and distribute 1/3 of the remaining cream.

Continue this way until you finish the nutella cream and assemble the 4 countertop sheets.

The last layer will be cream.

Decorate the cake with grated chocolate and almond flakes.

Before serving, put the cake in the fridge for a few hours or even overnight.

Give the note for the recipe Poppy cake with Nutella cream


How to prepare Easter with cream cheese and sour cream

First we start with the tart dough:

The sifted flour together with the salt is mixed (with the fingertips) with the cold unit cut into cubes until we obtain a sandy dough. Add the lightly beaten egg with a fork and sour cream and knead (also with your fingers) until you get a homogeneous and non-sticky dough - if it is kneaded too much the dough will become sticky because the butter melts from the heat of your hands. Wrap the dough (you can flatten it in the shape of a disc before) in cling film and let it cool for half an hour.

The following is the preparation of the filling:

Put the milk on the fire and when it starts to boil, add the semolina in the rain and mix well with the whisk so that it doesn't become lumpy. Leave on the fire until it thickens then set aside to cool. Then add the honey, mixing lightly, then add the eggs, one at a time, mixing well after each one. Do not add another egg until the previous one has been well incorporated into the mixture.

Preheat the oven to 160 degrees and line a tray with removable walls with a diameter of 24 cm with baking paper.

Remove the dough from the cold and spread it in a round sheet, about 0.3 mm thick. We put the sheet in the tray and arrange it well on the sides so that it covers the walls of the tray. Prick the dough with a fork (only on the bottom).

In the semolina cream and eggs, add the cheese, sour cream, mix well until smooth, and then add the candied fruit. Add the vanilla bean seeds and lemon juice and mix again.

Pour the cream cheese in the pan over the dough, level lightly and bake for about an hour. You know that Easter is ready when the dough is firm on the edges but in the middle it moves slightly when you shake the tray.

Let the Easter cool completely in the tray after which you can portion it and serve it with your loved ones.



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