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Biscuit cake, with chocolate cream with rum and hazelnuts, and banana insert

Biscuit cake, with chocolate cream with rum and hazelnuts, and banana insert

We start with the preparation of the cream. Mix the yolks with the sugar and a pinch of salt until they double in volume and become whitish. Dissolve the starch in a little cold milk. Heat the rest of the milk a little. Pour the dissolved starch over the yolks, mix well and then add the warm milk. Put the pan on low heat and stir continuously until the cream binds and looks like pudding. When the cream has set, turn off the eye and add the vanilla sugar, rum and broken chocolate pieces and mix vigorously until all the chocolate has melted. After that, add the butter cut into small pieces and incorporate it well into the cream. At this point the cream can be used as such or various inserts of raisins, shit, peanuts, dried fruit, etc. can be added. I chose to put coarsely crushed hazelnuts.

Then we make the syrup. I made a syrup from milk, sugar, rum and 1 sachet of 3 in 1 from Jacobs. You can also add cappuccino or ness.

To assemble the cake you can use both a round tray and a square or rectangular one. It is easier to use a square or rectangular tray, as I used. I put food foil on the bottom and edges of the tray, to make it easier to remove the cake from the tray when I slice it. Start assembling with a row of biscuits. We pass each biscuit through syrup (we just pass it does not soften) and we place it in the tray, one next to the other like the soldiers in the platoon. :) To know how many parts we divide the cream, we calculate how many rows of biscuits we get the biscuits we buy. I had 6 layers, so I divided the cream into 5 equal parts. After the first row of soaked biscuits I put a layer of cream, then softened biscuits and cream again and so on, until we finish the cream and biscuits, the last row being biscuits. I put the last part of the cream on the penultimate row of biscuits and then I sliced ​​2 bananas and placed them nicely over the cream. Normally they had to be placed after the third row of biscuits but, out of speed, I forgot. :)

After I finished placing the last row of soaked biscuits, I prepared the icing. I melted the chocolate on the bain-marie together with the butter and rum. After that I glazed the last row of biscuits, as evenly as possible. I put grated chocolate and CIP type candies over the icing. I also went to put grated biscuits, coconut, hazelnuts or ground walnuts, colored sugar bar or cake top bar, generally about what I have in the house at the time of making this cake.

Put the cake in the fridge for 3-4 hours but it is best if it stays overnight. It can be served with whipped cream and fruit hazelnuts, dressed in whipped cream or left as is!


Good appetite!


Raspberry insert cake

Raspberry insert cake - pink pandispan top, white chocolate mousse, raspberry mousse insert, raspberry jelly, salmon pink mirror icing. It can be dressed in marzipan.

We deliver by refrigerated car, anywhere in Bucharest and Ilfov!

If every particle of the cake is not fantastically good, simply let us know and we will refund your money.

Customer opinions

Syrup of vanilla syrup, Belgian white chocolate mousse and banana cream.

Do figurines cost extra?

The figurines are not paid separately, they are included in the price of the cake, if you want additional figurines of a certain model, the price of the cake can change

How do you organize the delivery?

Delivery is ensured by us with refrigerated machines in food safety conditions and optimal temperature

We deliver anywhere in Bucharest and in the surrounding areas

Can cakes be tasted?

Upon request, we organize tastings of favorite compositions, we invite you to the laboratory.

Where are the products made?

Our cakes are produced in our own laboratory, so we control the entire manufacturing process from the ingredients to the slice of cake on the plate.

How do you organize the delivery?

We know how important the delivery time is, so we strive for the cake to arrive on time every time. Alternatively, you can pick up the cakes from our lab.

What is the expiration date?

The shelf life is 24 hours from the time of delivery because they have natural ingredients that are perishable

What ingredients do you use?

Because we make cakes especially for children, our ingredients are of the highest quality, we use only homemade, Belgian Callebaut chocolate, fruit, butter, mascarpone, milk, fresh eggs. We do not use and will not use powders, premixes or substitutes of any kind, surrogate creams, margarine or the like.

What models can I order, are the pictures real?

Upon request, we can make any model sent and the pictures of the cakes on the site are made by us

How do I place an order?

An order can be made online, by phone 0727 709 344 or by email: [email protected]

When are the cakes prepared?

Our cakes are prepared a few hours before delivery, so everything is very fresh and appetizing

When can I order the cake?

The order can be made at least 24-48 hours before the event, it is ideal to order as early as possible

Do you issue a certificate of conformity?

Each cake that leaves the laboratory is accompanied by the certificate of conformity required for the location of the event

Additional Information:

Because we are talking about an artistic cake, the final weight can differ by +/- 300 grams from the requested quantity, which is valid for children's cakes. For christening or wedding cakes, the margin of error is +/- 500g.

Allergens: milk, eggs, gluten, traces of nuts.

Delivery of cakes

Delivery is made to any address in Bucharest or the surrounding areas, on any day of the week, between 09-22.00.

Tasting eCakes

For any order, if you want, we invite you to the laboratory to taste the product you will order.


Pyramid cake with chocolate and bananas

Method of preparation. Preparation of the cream. In a bowl, mix the yolks with half the amount of powdered sugar until the cream thickens and doubles in volume. Put over the cocoa powder and rum essence, then put the composition in a bain marie and mix until the composition is slightly thickened. Separately mix the butter kept at room temperature with the rest of the powdered sugar until it becomes slightly fluffy. Pour the yolk cream over the butter and mix the ingredients until perfectly blended, then leave the cream to cool.

Assembling the cake

The food foil is spread on the work table. Over it are placed 3 in a row, 18 biscuits. Spread a layer of chocolate cream over the biscuits. And on top of that, another 18 biscuits and cream on top. On the edges, on one side and on the other, place 6 biscuits on each row over the cream. The middle is left free. Spread the cream evenly over the biscuit. Peel the bananas, sprinkle with a little lemon juice to prevent the oxidation process and place them in a row in the gap left in the middle.

Grasp the foil on either side and tighten the edges until a biscuit pyramid is formed. Let it cool for about 2 hours, to harden the cream, then remove and pour over the melted chocolate in a bain marie. Pour the chocolate as hot as possible, so the biscuits will soften. Decorate with ground walnuts and let cool for about 2 hours, then you can portion and serve.

Note: The biscuits do not syrup, they will soften from the cream. If you still want to syrup them, you can quickly pass them through coffee.


Tort Carmen

I did one in the morning Simple, fast and fantastically good cake, buried in what I had in the fridge. And because today I received wonderful news (I will be aunt, again), I called this tort, Carmen, the name of my dear sister.

Let me tell you the story Carmen cake: I wanted to do something sweet, fast, good-looking, not to work hard & hellip pam-pam and those as he says Marius, a dear friend. & # 128578 I put one eye in the fridge and one in the pantry and made a quick inventory: puff pastry, whipped cream, butter, chocolate, honey, eggs. And a lot of laziness left after the cold, so I didn't want something elaborate, to work on a lot.

2. 400 g chocolate broken into pieces, with whipping cream and butter melt over low heat, stirring constantly, until the chocolate dissolves. Put the dish in the freezer for 30 minutes.

3. Break eggs, separate the egg white from the yolk. The egg white is set aside. The yolk together with the honey (or sweetener) are put on the fire, in a bain-marie and mixed, until it thickens.

It should not boil, it should be hot, but it should not boil.

Set aside and leave to cool. If you want it to cool quickly, put the bowl of egg cream in another bowl of cold water and mix. Change the water when it heats up. It's cold in a few minutes.

4. Remove the chocolate cream from the freezer and check that it is cold. Beat with a mixer or robot (it also works by hand, with the aim, without problems), until a frothy cream is made. Add the egg cream & ndash to be cold and the rum or cognac and mix. It should result in a fluffy, glossy cream with a fine taste of honey, chocolate and rum.

Carmen cake & ndash step by step recipe

5. A cake tray with a diameter of 26-28 cm is lined with baking paper (it will be easier to remove the cake).

Bake the puff pastry sheets into 2 pieces. Put a layer of crushed puff pastry at the bottom of the form, then a layer of cream, another start of crushed puff pastry, cream and repeat. There must be crushed puff pastry on top. So our cake will have 3 layers of cream and 3 layers of crushed puff pastry. Let cool for at least 1 hour.

6. Melt the chocolate for decoration, to which a few drops of oil are added (for gloss). Remove the cake from the mold, level the edges with a knife. Pour melted chocolate on the edge, to flow down. Make 3-4 lumps of chocolate (a teaspoon) on a baking paper and spread with a fork and make a decoration. Leave to cool. The rest of the chocolate is poured on the cake & ndash I made a grill on top.

7. Remove the leaves (or, please, what crocodiles the chocolate decoration looks like: D), place them gracefully on the cake.

9. Take 50 pictures for your blog or to brag on Facebook & # 128512

10. Now you can serve your husband with a large slice of cake, because it took longer to pose than to make the cake. & # 128578

And absolutely delicious. Quick, stuffed with what I had in the fridge. & # 128578 It's a great combination of crispy puff pastry and fluffy chocolate cream with rum. Fantastically good!

You can also add some raisins soaked in rum, candied orange peel or walnuts, almonds, hazelnuts, fried cherries & sour cherries. You can use cereal flakes instead of puff pastry.

This Carmen cake recipe has also been tried by our readers:


Ingredient:
60 g butter, 100 g brown sugar, 1 egg, 1 teaspoon vanilla extract, 225 g plain flour, sifted, 110 g powdered sugar, 1/2 cup water, 3/4 tablespoon gelatin powder, 1 teaspoon vanilla extract, 8 teaspoons jam raspberry, 150 g dark chocolate, chopped and melted

Ingredient:
Top: 300 g wheat flour, 2 egg yolks, 4 tablespoons milk, 100 g yeast, 200 g butter, a little sugar
Stuffing: 350 g mixed minced meat (pork and beef), 1 egg, 4 tablespoons sour cream, 2 egg yolks, 2 onions, 1 clove garlic, 1 tablespoon oil, 1 red pepper, green parsley, salt, red and black pepper


Sausage biscuits

whether or not we put rum essence, orange peel, shit, etc.

How come:

Simple of all. We break the biscuits into suitable pieces (I used 100g of popular biscuits and

Add the diced shit, chopped walnut pieces with a knife, raisins, orange peel, vanilla.

Pour the milk over all the ingredients and mix gently.

Mix the butter at room temperature with the powdered sugar and add the cocoa at the end. Mix until smooth.

Put the butter over the biscuits and the rest of the ingredients and mix well.

We put the composition on a food foil of plastic or aluminum (thicker, not to break when rolling) and with the help

the edges of the foil and form a roll. We squeeze it well by turning the foil at the ends and put it in the fridge for 3-4 hours

(or until the next day when it is even tastier because they have time to blend the flavors).


Cheesecake without baking with hazelnut cream and cocoa Choco Nussa

Put the Sondey Biscuits Choco Duo sandwich biscuits in a chopper and chop so that they look like a breadcrumbs (like a fine biscuit powder). Put the biscuit breadcrumbs in a bowl and add the melted butter. Mix very well so as to obtain the texture of wet sand. Transfer the mixture obtained in a detachable 20 cm tray, on the bottom of which you put baking paper. Level the crust very well so that you have an even layer. After leveling, put the tray in the freezer while you take care of the cream.

For the cream, put the Pilos cottage cheese (which is at room temperature) in a larger bowl, add the Choco Nussa hazelnut and cocoa cream and the vanilla sugar.

It is very important that the Pilos cow's cheese is at room temperature to homogenize. After you have mixed everything well, set the composition aside and take care of the whipped cream.

Put the very cold Pilos liquid cream in the bowl of a mixer and mix until it hardens. Add the whipped cream to the cream made earlier and incorporate it easily. At the end, add the 7 Sondey Choco Duo sandwich biscuits, broken into pieces (quarters).

Put the cream over the hardened base (taken out of the freezer), level it lightly on top and put the tray in the freezer for 5/6 hours or overnight. After removing the tray from the freezer, to easily remove the shape, leave it at room temperature for about 20 minutes and so you can easily remove the shape. Decorate according to your preferences. Good appetite!


Biscuit and chocolate salami

I think you all know the classic biscuit salami recipe, if I don't come back with that one.
You may not know the slightly more modern recipe with melted chocolate, but you know it now: P, I tell you, it's delicious. With a few ghosts drunk in rum and lightly fried hazelnuts, it results in an extremely delicious salami after which you would eat another slice and inhale one :)). Along with a glass of flavored milk with a little cinnamon is the ideal dessert.

Preparation: turn half of the amount of biscuits into breadcrumbs, with the help of the robot or if you don't have them, put the biscuits in a bag and with the help of the rolling pin, press well until everything turns into breadcrumbs. Pour it into a bowl and break the rest of the biscuits in your hand into small pieces.
In another bowl, rub the butter at room temperature with the sugar, meanwhile melt the chocolate in a double boiler. Over the butter cream, add lightly beaten eggs and mix well until it turns into cream again. Pour the melted chocolate. Mix well. I also added some crushed hazelnuts and raisins soaked in a lot of rum. Pour crushed biscuits over the chocolate cream and mix well until it becomes a paste.

Pour the dough over baking paper or cling film and shape into a salami. Roll, tighten at the ends and refrigerate for at least 2 hours.


Stump cake tree trunk cake recipe with chocolate cream and grill (krantz) with caramelized nuts

Stump cake cake recipe tree trunk with chocolate cream and grill (krantz) with caramelized nuts. Christmas or Yule Log Cake recipe. How to assemble and decorate a stump cake?

An old recipe from my grandmother's notebook. A festive cake, with grilias cream (crant, krantz) with praline nuts and dressed in chocolate cream with butter. A gala cake we eat for birthdays or Christmas. In the past, it was decorated "old school" with meringue mushrooms, fondant lizards and green colored sugar, which mimics the muscles of trees.

The French call it Buche de Noel and the English call it Yule Log Cake.

In fact, it is a roll of a walnut dough (containing only 20 g of flour), filled with a vanilla cream with butter and caramelized nuts and wrapped on the outside with a chocolate cream. Both creams have a common base and are easy to prepare.

This stump cake & # 8211 tree trunk (in this version) is one of the cakes of my childhood. It reminds me of the birthdays of my cousin, whose grandmother made the stump cake every year, being her favorite.

From the age of 15-16, I also make this fine and sweet cake that has been on the Christmas table for years. Let's face it, it fits perfectly.

This year I missed this cake faster, so I decided to prepare it today, on the occasion of my birthday. Of course, Oana and her husband were at the festive table and we finished and decorated the cake together. Oana he decided to give it a modern touch and started picking the last autumn popcorn from the garden. It came with a palm full of fresh and colorful flowers, perfect to decorate it stump cake & # 8211 tree trunk.

From the ingredients below I got a stump cake & # 8211 tree trunk enough for 12-15 people.