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Coarse cake

Coarse cake



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Beat the egg whites, adding the sugar one at a time. Then add the coconut and poppy seeds. Finally, add the baking powder and flour, mixing gently. Bake at 180 degrees for about 20-25 minutes.

Until the top is baked, prepare the cream: boil the milk. Mix the yolks with the pudding and sugar, then add over the boiled milk and mix until it thickens. When the cream is completely cold, add the butter, then spread it over the counter.

On top, place the biscuits, side by side. Melt the milk chocolate together with 3 tablespoons of milk and a small cube of butter in the microwave, then pour it over the cake as desired.


Coarse cake

I used a bowl mixer, but it can also be used with a hand mixer.

Add the eggs, sugar and salt powder to the bowl, mix well until it triples in volume, then add the flour mixed with the baking powder and incorporate by mixing lightly with a tablespoon of wood, then add the poppy seeds, stirring lightly. .

Pin the composition in a tray lined with baking paper (tray to be 35/25) and add to the preheated oven at 180 degrees for about 20 minutes.

After the top is baked, take it out of the oven and leave it to cool, meanwhile prepare the cream:

Mix the yolks well with the sugar, then add the milk (mix well), the vanilla essence and then the flour, slowly stirring constantly.

It is then put on the fire and stirring constantly so that it does not stick to the bottom, until it thickens.

After the cream has thickened, take it off the heat and leave it to cool, covering it with cling film. The foil is placed directly on the cream, so as not to crust.

Until the cream cools, we prepare one.

I mixed the soft butter well until it is like a foam. After the cream has cooled, add a little to the butter mixture, stirring constantly.

Take the cooled countertop and add the cream over it, leveling it lightly and symmetrically. Take the biscuits and put them through the coffee and then place them over the cream, one by one.

We will put the liquid cream on the fire and let it heat up until it reaches the boiling point.

When the cream has started to boil, take it off the heat and pour it over the chocolate.

Let the chocolate sit for 2-3 minutes, then stir.

The icing thus obtained will be poured over the biscuits and we will level it nicely. We will then put the cake in the fridge for at least 4 hours.


Tosca Cake - Recipes

TUSCAN CAKE

I collect beautiful summer days.
When it's ugly outside, I'm inside with fire and pear
The easier it is to endure the rain
If you do what I do: cakes.

INGREDIENTS for countertop (tray 25 & # 21535)

  • 8 egg whites
  • 80 gr flour
  • 200 gr sugar
  • 100 gr mac
  • 1 sachet of baking powder
  • 1 salt powder (to beat the egg whites)

Cream ingredients

  • 8 yolks
  • 800 ml milk
  • 4 tablespoons flour
  • 4 tablespoons starch
  • 200 gr sugar
  • 200 gr butter (at room temperature)
  • vanilla sugar or vanilla essence

Ingredients for topping

  • 100 gr biscuits (I used petit beurre)
  • 150 ml milk to soften biscuits
  • 100 gr dark chocolate (over 50% cocoa)
  • 100 gr milk chocolate
  • 150 ml whipped cream

WORK PLAN Tosca cake

For the top, separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the sugar and mix until you get a firm foam.

Add the poppy seeds and lightly incorporate it with a silicone spatula.

Then add the flour mixed with baking powder and mix with a silicone spatula. Put the dough obtained in the baking tray covered with parchment paper. Leave for about 25 minutes in the preheated oven at 180 degrees, until the top passes the toothpick test. Let the countertop cool, then gently peel it off the baking paper.

For the pudding, put the yolks in a bowl together with the sugar (vanilla sugar, or add the essence) and mix them with the whisk.

Add 50 ml of milk, then add flour and starch and mix with a fork (so as not to form lumps). Pour another 50 ml of milk and mix.

The rest of the milk (700 ml of milk) is boiled. When the milk has started to boil, add the yolk mixture and mix continuously with the whisk, keep on low heat until you get a pudding. Add the butter at room temperature, cut into cubes and mix vigorously with the whisk until the butter is completely melted.

Let the cream cool, while still stirring in it so as not to form pojghita on top. I used the same delicious vanilla cream for the imperial cake.

When the cream has cooled, we can add it over the poppy seeds.

Then add the biscuits soaked in milk.

For the icing, put the whipped cream on the fire, without reaching the boiling point, then add the chocolate broken into pieces and mix until the chocolate is completely dissolved. Pour the icing over the cake.

Let the cake cool for at least 3-4 hours so that the cream and icing can harden. Preferably to stay overnight, for those who have patience.
good appetite for toast!


Coarse cake

Coarse cake

Ingredients

  • Pt Rock:
  • 130 gr sugar
  • 100 gr flour
  • 70 gr mac
  • 4 eggs
  • 1 tablespoon vanilla extract
  • A pinch of salt
  • Baking powder
  • Pt Cream:
  • 500 ml of milk
  • 200 g butter
  • 100 g of sugar
  • 70 g flour
  • 4 yolks
  • 1 tablespoon vanilla extract
  • For the biscuit layer:
  • 200 ml sweetened coffee
  • 100 gr biscuit
  • 200 g chocolate
  • 150 ml liquid cream

I used a bowl mixer, but it can also be used with a hand mixer.

Add the eggs, sugar and salt powder to the bowl, mix well until it triples in volume, then add the flour mixed with the baking powder and incorporate by mixing lightly with a tablespoon of wood, then add the poppy seeds, stirring lightly. .

Pin the composition in a tray lined with baking paper (tray to be 35/25) and add to the preheated oven at 180 degrees for about 20 minutes.

After the top is baked, take it out of the oven and leave it to cool, meanwhile prepare the cream:

Mix the egg yolks well with the sugar, then add the milk (mix well), the vanilla essence and then the flour, slowly stirring continuously.

It is then put on the fire and stirring constantly so that it does not stick to the bottom, until it thickens.

After the cream has thickened, take it off the heat and leave it to cool, covering it with cling film. The foil is placed directly on the cream, so as not to crust.

Until the cream cools, we prepare one.

I mixed the soft butter well until it is like a foam. After the cream has cooled, add a little to the butter mixture, stirring constantly.

Take the cooled countertop and add the cream over it, leveling it lightly and symmetrically. Take the biscuits and put them through the coffee and then place them over the cream, one by one.

We will put the liquid cream on the fire and let it heat up until it reaches the boiling point.

When the cream has started to boil, take it off the heat and pour it over the chocolate.

Let the chocolate sit for 2-3 minutes, then stir.

The icing thus obtained will be poured over the biscuits and we will level it nicely. We will then put the cake in the fridge for at least 4 hours.


Tosca cake. Easy and quick recipe.

Tosca cake has a delicious taste and is quite easy to cook. You don't have to spend hours in the kitchen to prepare a tasty dessert. Try this recipe and get a delicious cake.

Countertop ingredients:

  • 9 egg whites, 9 tablespoons sugar
  • 3 tablespoons wheat flour, 150 g poppy seeds
  • 1 sachet of baking powder

Ingredients for the filling:

Ingredients for the glaze:

Method of preparation:

Preheat the oven to 200 degrees. Beat the egg whites, then add the sugar and mix until you get a firm meringue. Add wheat flour, poppy seeds and baking powder. Divide the dough obtained into 3 equal parts.

Pour some of the dough into a rectangular tray (20 x 30 cm) lined with baking paper. Bake the dough for 10-12 minutes. Repeat the procedure to bake the other two parts of the dough.

To prepare the filling, mix the yolks with the sugar, flour and 100 ml of cold milk. Bring the remaining milk to a boil.

Add the yolk mixture to the boiling milk. Stir until you get a thick cream. Take the cream off the heat and cover it with foil. Let the cream cool.

Beat the butter, then add the cooled cream. Mix everything very well.

Pour half of the obtained cream over the first baked and cooled top. Add the second top and cover with the remaining cream. Level nicely and add the last top.

Prepare the glaze. Break the chocolate into pieces and pour the sunflower oil over it. Melt the chocolate in a bain-marie or in the microwave.

Pour the icing over the top. Refrigerate the cake for a few hours. You'd better leave it in the fridge overnight. The next day you can cut it and serve it with your loved ones. Good appetite and increase cooking!


Coarse cake

I used a bowl mixer, but it can also be used with a hand mixer.

Add the eggs, sugar and salt powder to the bowl, mix well until it triples in volume, then add the flour mixed with the baking powder and incorporate by mixing lightly with a tablespoon of wood, then add the poppy seeds, stirring lightly. .

Pin the composition in a tray lined with baking paper (tray to be 35/25) and add to the preheated oven at 180 degrees for about 20 minutes.

After the top is baked, take it out of the oven and leave it to cool, meanwhile prepare the cream:

Mix the egg yolks well with the sugar, then add the milk (mix well), the vanilla essence and then the flour, slowly stirring continuously.

It is then put on the fire and stirring constantly so that it does not stick to the bottom, until it thickens.

After the cream has thickened, take it off the heat and leave it to cool, covering it with cling film. The foil is placed directly on the cream, so as not to crust.

Until the cream cools, we prepare one.

I mixed the soft butter well until it is like a foam. After the cream has cooled, add a little to the butter mixture, stirring constantly.

Take the cooled countertop and add the cream over it, leveling it lightly and symmetrically. Take the biscuits and put them through the coffee and then place them over the cream, one by one.

We will put the liquid cream on the fire and let it heat up until it reaches the boiling point.

When the cream has started to boil, take it off the heat and pour it over the chocolate.

Let the chocolate sit for 2-3 minutes, then stir.

The icing thus obtained will be poured over the biscuits and we will level it nicely. We will then put the cake in the fridge for at least 4 hours.


Coarse cake

I used a bowl mixer, but it can also be used with a hand mixer.

Add the eggs, sugar and salt powder to the bowl, mix well until it triples in volume, then add the flour mixed with the baking powder and incorporate by mixing lightly with a tablespoon of wood, then add the poppy seeds, stirring lightly. .

Pin the composition in a tray lined with baking paper (tray to be 35/25) and add to the preheated oven at 180 degrees for about 20 minutes.

After the top is baked, take it out of the oven and leave it to cool, meanwhile prepare the cream:

Mix the yolks well with the sugar, then add the milk (mix well), the vanilla essence and then the flour slowly stirring continuously.

It is then put on the fire and stirring constantly so that it does not stick to the bottom, until it thickens.

After the cream has thickened, take it off the heat and leave it to cool, covering it with cling film. The foil is placed directly on the cream, so as not to crust.

Until the cream cools, we prepare one.

I mixed the soft butter well until it is like a foam. After the cream has cooled, add a little to the butter mixture, stirring constantly.

Take the cooled countertop and add the cream over it, leveling it lightly and symmetrically. Take the biscuits and put them through the coffee and then place them over the cream, one by one.

We will put the liquid cream on the fire and let it heat up until it reaches the boiling point.

When the cream has started to boil, take it off the heat and pour it over the chocolate.

Let the chocolate sit for 2-3 minutes, then stir.

The icing thus obtained will be poured over the biscuits and we will level it nicely. We will then put the cake in the fridge for at least 4 hours.


Beat the egg whites, then add the sugar, gradually mix a little more and add the coconut and poppy seeds and mix well with a spoon. At the end we add the flour mixed with a baking powder. Pour the composition into a greased and lined tray or put baking paper as it is simpler. Leave it in the preheated oven for 15-20 minutes (do the toothpick test).

rub the yolks with the sugar until they turn white, add the starch and mix well. Boil the milk and add it in a thin layer over the eggs, stirring. Pour everything into the bowl in which the milk was boiled and mix continuously until it thickens well. At the end add the vanilla and butter and mix well.

the chocolate melts together with the margarine and the milk

Assembly: top with poppy seeds, cream, syrupy biscuits (cover the entire surface), icing.


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