New recipes

Pavlova cake with chocolate

Pavlova cake with chocolate

1. Start with meringue - it's French. For each sheet of meringue, beat 150g of egg whites (5 egg whites), first with a third of the powdered sugar, and after the meringue has become more compact, add the rest of the powdered sugar. Beat the bezau at high speed.

2. When the meringue is ready, pour a little of the cocoa and cinnamon mixture and stir from top to bottom. It does not have to be completely incorporated, but only has meringue inserts.

3. Then pour the composition on a baking sheet and spread it to be 20 cm. You can put it with a pos or a spatula. Pour a little more of the cinnamon and cocoa mixture on top. Put the meringue in the oven at 90 degrees for 2.5 hours. It should be hard on the outside and a little soft on the inside. When ready, let it cool and harden until the next day. Repeat the process for the other 2 cake tops.

4. For the filling, pour hot cream over the chocolate and mix gently until it melts. When it has melted, add the butter and mix well. This is the ganache for the cake. Let it cool and then put it in the fridge for an hour, but stir in it every 10 minutes so that no crust forms on top.

5. Beat the whipped cream with 20 g of sugar to obtain whipped cream.

6. To mount, first put a little whipped cream in the middle of the plate, so that the top does not slip and put the first sheet of meringue. Pour 1/3 of the chocolate cream. Then add the whipped cream to cover the entire top. Sprinkle with crushed hazelnuts. Then add the next sheet of meringue, chocolate ganache, hazelnuts and whipped cream. Repeat for the last sheet of meringue. At the end, put less whipped cream, so that it doesn't fall on the edges. Then decorate with melted chocolate. Peanuts and hazelnuts and raspberries.



Pavlova cake, the perfect combination of sweet meringue, a cream

You can find more delicious recipes on. A crunchy layer of meringue, covered with a light cream and berries. If you like vanilla desserts, make it with cream. It is crispy on the outside, and soft and gummy on the inside.

You can serve it with whipped cream and fruit or chopped chocolate. You need: 6 egg whites. Milk Chocolate Cream-811- (ready to use) -5 kg-Callebaut. PAVLOVA with white chocolate cream and berries. It is placed in a glass cup and this is how it is delivered.

I even have some egg whites in the fridge from the chocolate trio cake. Saved from passion for the kitchen. Basically, a big chocolate macarons. First of all because I really like the combination of meringue with cream and fruit and because.

For chocolate cream with mascarpone: 200g mascarpone, 100g.


If you like it, share it with your friends!





Ingredient:
1 cocoa top for the cake
250g mascarpone
1kg sweet cow cheese
4 sachets of Dr. Qetker vanilla sugar
Grated peel of a lemon
2 sachets of Dr. Qetker cream
300ml milk for whipped cream
300g Finetti chocolate cream
1 100g Milka milk chocolate
3 sachets of Dr. Qetker gelatin
12 tablespoons caster sugar
4 esente rom Dr. Qetker

Method of preparation:
Put the sweet cow's cheese in a bowl and add the caster sugar, vanilla sugar, mascarpone cheese, grated lemon peel, rum essence - then mix all these ingredients until smooth.

Meanwhile, in another bowl put the milk and whipped cream powder and mix until the whipped cream hardens.

Put the gelatin in a glass, and dissolve it hot on a steam bath in 200ml of water, then immediately add it over the cream cheese and mix. Incorporate the whipped cream and let everything cool for 5 minutes.

After the cream cheese has started to harden a bit, we start to fill the cake top. We put the first countertop in a round tray with removable walls, we syrup it, we add over a part of the cream cheese, then the second syrup countertop and again the cream cheese. We put over the last top that we syrup and grease it with Finetti chocolate cream, after which we spread it over the Milka milk chocolate and we give the cake to cold, until the next day.



The complete recipe, in pictures, can be downloaded here: White Cake & # 8211 Black (PDF Format)


Chocolate And Shit Cake

1. Preheat the oven to 170C. Grease a tray and line it with baking paper. Beat the egg whites with a mixer until stiff peaks form. Gradually add sugar, then beat for 5 minutes or until thickened.

2. Add almonds, halva, dates, grated peel and chocolate until smooth. Pour the mixture into the cake pan, then bake for 1 hour and 20 minutes or until dry.

3. While hot, make several holes in the top of the cake with a stick. Pour brandy over the cake, then let it cool completely in the pan.

4. Meanwhile, for the icing, put the cream and chocolate in a pan over low heat, stirring until smooth. Remove from the heat and let stand for 30 minutes or until thick.

5. Transfer to a plate and pour the chocolate icing, allowing it to drain on the sides. It is decorated with rose petals, nuts, pomegranate seeds and mint.


1. Assemble the profiterole cake in the cake pan in which you baked the top, or in another higher pan, of the same diameter as the top. Place half of the countertop on the bottom of the tray, followed by a layer of chocolate cream.

2. Place profiterole on top, followed by the rest of the cream. Place the other half of the baking tray over the cream.

3. Refrigerate the cake for at least 5 hours, ideally overnight.

4. Melt the chocolate with the oil in a bain marie or in the microwave, stirring frequently. Add a tablespoon of powdered sugar if the icing doesn't look sweet enough.

5. Glaze the cake with chocolate and put it in the fridge for another hour, then decorate it according to your imagination.


Method of preparation

Start with meringue & ndash it is a French one. For each sheet of meringue, beat 150g of egg whites (5 egg whites), first with a third of the powdered sugar, and after the meringue has become more compact, add the rest of the powdered sugar. Beat the bezau at high speed.

When the meringue is ready, pour a little of the cocoa and cinnamon mixture and stir from top to bottom. It does not have to be completely incorporated, but only has meringue inserts.

Then pour the composition on a baking sheet and spread it to be 20 cm. You can put it with a pos or a spatula. Pour a little more of the cinnamon and cocoa mixture on top. Put the meringue in the oven at 90 degrees for 2.5 hours. It should be hard on the outside and a little soft on the inside. When ready, let it cool and harden until the next day. Repeat the process for the other 2 cake tops.

For the filling, pour hot cream over the chocolate and mix gently until it melts. When it has melted, add the butter and mix well. This is the ganache for the cake. Let it cool and then put it in the fridge for an hour, but stir in it every 10 minutes so that no crust forms on top.

Beat the whipped cream with 20 g of sugar to obtain whipped cream.

To mount, first put a little whipped cream in the middle of the plate, so that the top does not slip and put the first sheet of meringue. Pour 1/3 of the chocolate cream. Then add the whipped cream to cover the entire top. Sprinkle with crushed hazelnuts. Then add the next sheet of meringue, chocolate ganache, hazelnuts and whipped cream. Repeat for the last sheet of meringue. At the end, put less whipped cream, so that it doesn't fall on the edges. Then decorate with melted chocolate. Peanuts and hazelnuts and raspberries.


Black Forest Cake & # 8211 original German recipe

Josef Keller was a famous German confectioner who lived from 1887-1981. He was the creator of the cake we are talking about today, while working at Caféhaus & # 8222Ahrend & # 8221 (now Agner) in Bad Godesberg. In the image below it seems that we have the first version of the recipe, handwritten by its creator.

Between 1924 and 1927, Keller had an apprentice named August Schäfer, whom the master apparently fell in love with, maintaining a friendly relationship for the rest of his life. This August Schäfer received from the very hands of Josef Keller the recipe that, among other specialties, also contained the recipe of the Black Forest Cake.

It is a generally accepted fact in Germany that, currently, the owner of the original cake recipe is August Schäfer's son, Claus, who still produces it today at the family cafe, Triberger Konditorei Schäfer.

This original recipe, in general, is not extremely different from what I will propose, but it still has enough differences, starting with the countertop, containing starch, in addition to flour, but also baking powder, and up to serious amount of alcohol recommended. Apart from that, the original German recipe does not recommend syruping the countertop (although, being a countertop with baking powder, I don't think it's too wet), instead the French version, Gateau Forêt Noire, obviously developed later, seemed to me that it brings the ultimate sophistication, as presented in Larousse Gastronomique: an unctuous syrup with cherry schnaps and lots of chocolate, which raised the cake to a completely different level.

So, my recipe is a kind of compilation from several sources of everything that seemed good to put into practice for a Black Forest cake without pretensions of originality, but absolutely damn tasty.


Tort Pavlova

Pavlova cake, the perfect summer dessert with which you can surprise your family in a pleasant way. Very easy to make, made of meringue, whipped cream and lots of fruit.

On a baking sheet, bridge the bottom of a detachable tray and around it outline the round shape with a pencil. The diameter of the tray is 26 cm.

Put the egg whites and salt powder in the bowl of the mixer. Beat until you get a foam. Add the powdered sugar and continue to mix until you get a meringue. Add the 3 teaspoons of starch and lemon juice.

Incorporate the ingredients with a spatula. Pour the meringue inside the contoured circle and give it a round shape, in the middle make a small hole.

Put the meringue in the preheated oven at 100 degrees for 2 and a half hours, then let it cool completely.

Beat the cream for the whipped cream, put it in the center of the meringue and decorate with fruit, to give the fruit shine, I used this gelatin spray. If you like my recipe don't forget to share, I welcome you, Anyta!


Chocolate bar cake

The chocolate bar cake recipe fits perfectly in the category of birthday cake recipes.

I ordered a cake with a lot of chocolate over the weekend and I made a lot of it.

It was made with great pleasure, for an anniversary.
I'm not very happy with the success of the look, but as I said before, cakes are not my strong point.
The cursers were not very generous to me, to endow me with patience :))))
I kind of lose it when it comes to decorating.
But in taste I think I made it good, so I think I didn't taste it, but that's how it was confirmed to me.
I asked the person in question to send me a picture of the section, to see the inside, so that it fits a complete recipe.

The first time I saw this way of decorating the cake with chocolate strip on the girls on the kitchen, I think in Ancuta and since then it has haunted me until now when I dared to try it too.
Great care must be taken when melting the chocolate, how much milk we put, not to dilute it too badly and not to harden.

  • 7 eggs
  • 10 tablespoons sugar
  • 5 tablespoons milk
  • 5 tablespoons oil
  • 7 tablespoons coarsely ground walnuts
  • 4 tablespoons flour
  • 3 tablespoons cocoa
  • 1 sachet of baking powder
  • 1 baking soda knife tip
  • 1 teaspoon lemon juice
  • 1 pinch of salt
  • For syrup:
  • 400 ml water
  • 4 tablespoons sugar
  • 2 teaspoons rum essence

For the cream:

  • 200 ml liquid cream
  • 200 gr dark chocolate (55%)
  • 400 gr cherry jam

For the chocolate bar:

  • 50 gr white chocolate
  • 1 teaspoon milk
  • 150 gr milk chocolate
  • 100 gr dark chocolate
  • 2 tablespoons milk
  • bubble wrap
  • 50 gr white chocolate
  • 50 gr milk chocolate
  • 100 ml liquid cream
  • chocolate shaving duo

Portions: 16
Preparation time: approx. 5 hours
Tray diameter: 28 cm
[preparation title = & # 8221Preparation & # 8221]


Video: Jordbær med chokolade (November 2021).