Cake with a lot of butter and cappuccino



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Melt 1 packet of butter in the pan in which the cake will be made, after it has melted, put 200 g of fried walnuts and cut them into small pieces.

Set aside and do countertop:

Beat the egg whites with 250 g of sugar. Water 8 tablespoons of the mixture with 3 tablespoons of cappuccino and mix with the beaten egg whites with 200 g flour and 4 egg yolks (2 egg yolks remain for the cream)

This top composition is poured over the melted butter in the tray with roasted walnuts. It is put in the oven. The melted butter that was in the tray with the walnuts will be pulled into the

After baking, let it cool a bit and then turn it over and put the cream

Cream:

Mix 250 g butter with 150 g powdered sugar and the 2 remaining yolks, then add vanilla and 3 tablespoons of cappuccino.

This cream is placed over the cooled countertop, and the candies or grated chocolate or even coconut are good over the cream.

You lick your fingers


Broth cake, childhood cake & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of broth cake it is perfect for fasting, especially for Christmas fasting. Even if it's fasting, we are approaching the holidays, so the cakes are already in the collective mind. In addition, we have holidays before Christmas: Saint Andrew, Santa Claus, National Day. All this is worth having on the table a tasty and aromatic dessert. Sheet cakes are our favorites. worship Snow White cake, we go in the wind after the Carpathians or tort Dobos. We like sweets that remind us of childhood, of happy events in our lives. What's more, we like desserts that bring us closer as a family, closer to our loved ones.

I've known about this broth cake for years, but so far I haven't had the courage to try it. I was scared by the idea of ​​putting broth in something sweet. Usually we use the broth in savory dishes, in food, not in desserts. However, let me tell you that the broth fits perfectly in the sheets of this cake. Gives a beautiful color to the dough and a slightly sour taste. You will not feel the taste of broth, you will not have problems! I used not very thick broth, meaning not tomato paste, but neither Tomato juice. Its consistency must be similar to that in the clip. Neither too thin nor too thick. Keep this in mind for the final consistency of the dough.


Nanaimo cake

Line a baking tray with parchment paper and leave the edges slightly longer so you can easily remove the cake from the tray.

For the bottom layer, mix the butter, sugar and cocoa powder in a bain marie until smooth. Slowly pour the mixture over the beaten egg, stirring constantly. Add crushed graham crackers, almonds and grated coconut. Press the mixture well into the lined tray.

For the layer in the middle of the Nanaimo cake, beat the butter with the liquid cream, the vanilla pudding powder, the vanilla essence and the powdered sugar. When you have a fluffy cream, pour over the layer of cocoa and biscuits.

For the top layer of the cake, melt the chocolate and butter on a bain marie. Allow to cool slightly, then pour over the layer of cream and refrigerate until hardened, about an hour.

Remove the Nanaimo cake from the tray using the edges of the baking paper left over the tray. Cut into cubes and serve with coffee, tea or milk.


Cappuccino cake with mascarpone and chocolate is the perfect delight with the taste and aroma of coffee, which is easy to make without complicated techniques. Cappuccino cake it has a fluffy top with cocoa and a delicious cream that I colored with chocolate and whipped cream, and for decoration I used grated chocolate.

The aroma of coffee gives you goodness from the first hour, but you can also enjoy its taste in a sensational cake, with coffee taste and a presentation that makes you think of the layers of cappuccino cup.

Coffee was still drunk during the Ottoman Empire, but around 1700 the British and French began to make filtered coffee, a drink that quickly became very popular. The term & # 8220cappuccino & # 8221 has its origins in those times, and the name comes from the chromatic resemblance of the drink to the robes of the Capuchin monks.

The real cappuccino appeared in Italy in the 1900s, and after the Second World War the appearance of a new function of espresso machines that allowed the foaming of milk made this drink very popular and consumed worldwide.

Cappuccino is a simple blend of espresso coffee, boiled milk and milk foam. Depending on the tastes, you can increase the amount of milk foam, and over the foam you can sprinkle cocoa, grated chocolate or cinnamon.

It is important not to confuse cappuccino with caffe latte, which is much more diluted and is generally drunk from glasses or tall cups.

You can make a good cappuccino whenever you feel like a good coffee with the help of the espresso machine Prima Latte II Breville which you can buy taking advantage of Black Friday offer between November 13-15, 2020 at a promotional price.

Now is a great time to buy the Prima Latte II espresso machine. It will be quite difficult to get a better offer, so you should not miss this opportunity.

Taking advantage of this, you will purchase a device that can prepare your favorite type of coffee. You can start your day with an espresso, a cappuccino or a caffe latte. Or you can prepare them all in one day, depending on your condition and cravings.

I think it is also a good opportunity to buy a gift in advance for the upcoming holidays. With the money saved through the Black Friday offer, you can buy other gifts, which would make Santa's bag bigger, thus bringing more joy to your loved ones.

This is not the first time I have shown you coffee desserts prepared using the Prima Latte II Breville manual milk espresso machine. If you want to inspire and try the recipes, I invite you to click on the title of the recipe you like and you will be directed to it:

Starting from the presentation of the coffee and milk foam layers, I prepared cappuccino cake with mascarpone and chocolate. With the help of Prima Latte II Breville I was able to choose the amount of milk foam just by a simple push of a button.

The coffee-colored top and the two layers of cream make you think of the layer of coffee and the layer of milk foam over which I sprinkled grated chocolate.

Before I go on to explain the stages of preparation for cappuccino cake with mascarpone and chocolate I leave some tips that will help you get a good cake:

  • 1. The countertop does not need baking powder. If you beat the egg whites very well, they will become a growth agent
  • 2. Do not use excess gelatin
  • 3. Prepare the countertop and let it cool before you start making the cream, as it must be placed immediately on the countertop.
  • 4. The cream is not very sweet because coffee lovers especially appreciate the taste and aroma of coffee, so if you want to sweeten it a little add a maximum of 30 g of sugar.

Here is the list of ingredients and how to prepare it cappuccino cake with mascarpone and chocolate:

INGREDIENT:

For the countertop:

(tray 23 * 28 cm & # 8211 comes out 12 -16 servings)

4 eggs (egg white separated from the yolk)

For cappuccino cream:

12 g hydrated gelatin with 30 ml cappuccino

150 ml cream for whipped cream 30% fat

For starters I made a cappuccino and let it cool. I preheated the oven to 180 ° C and proceeded to prepare the worktop.

I mixed the yolks with 40 g of sugar, then I added the oil. Separately, in another bowl, I mixed the egg whites with a pinch of salt, then I added the sugar and I mixed until it became a hard foam. I gradually added the yolks, mixing gently, from bottom to top, with a spatula.

I sifted the flour and cocoa powder, mixed them, then incorporated them by mixing them from the bottom up with a spatula.

I poured the dough into the tray lined with baking paper and baked the top for 15 minutes & # 8211 or until it passes the toothpick test.

I let the countertop cool. I put the gelatin in a bowl and poured over it 30 ml of cappuccino prepared earlier.

In a large bowl I put mascarpone, I added powdered sugar and mixed for about 1 minute, then I incorporated the rest of the cappuccino in 3-4 tranches, mixing well after each tranche.

I put chocolate and butter in a bain-marie. Until they melted, I mixed the whipping cream until it hardened. When the chocolate and butter melted I put 2 generous tablespoons of cappuccino cream over the chocolate and added hydrated gelatin.

I mixed for about 2 minutes, until the composition became homogeneous and the gelatin melted. The composition must have a liquid consistency.

I kept 2 tablespoons of the bain-marie chocolate composition (and I still left it on the fire), I poured the rest over the mascarpone cream with cappuccino and I mixed well. To obtain two layers of cream, I took out 200 g of the prepared cream (cream containing mascrapone, cappuccino, chocolate and gelatin), I mixed it with the rest of the chocolate left in the bain-marie, then with whipped cream. I put the two layers of cream over the cooled countertop, I leveled each layer separately, then I put the cake in the fridge for 6 hours. I must mention that I covered the tray with a food foil so that the cake would not borrow food odors from the refrigerator. I made sure that the foil did not touch the cake, that it was spread on the edges of the tray.

After the refrigeration time passed, I sprinkled the grated chocolate, then I cut the cake into 12 cubes.

I also prepared a cappuccino and I had a double portion of pampering.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.


Walnut and vanilla cream cake

The combination of walnut and vanilla is one of our favorites. This one recipe it caught my eye for a long time and I decided to give it a try. As I expected, it is a homemade cake very good, aromatic and tasty. Different from other cakes is the fact that it has no flour on the counter. The flour is replaced with a biscuit breadcrumbs. Read more & rarr



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