Rolled

At the time I made this roll, I dedicated it to my mother, on her birthday. Today I dedicate it to you, on the occasion of Robert's birthday. Today my baby Robert is 7 years old. I invite you to a slice of roll until the cake is ready. :)))

  • Wheat:
  • 6 eggs
  • 6 tablespoons sugar
  • 2 tablespoons oil
  • 1 sachet Dr Oetcher Chocolate Ole Cream
  • Cream:
  • 250 ml whipped cream
  • 150 ml of cold milk
  • 1 sachet Vanilla Oil Creams
  • Glaze:
  • 150 g dark chocolate
  • 75 ml whipped cream
  • 75 g butter
  • 1 tablespoon brandy

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION "Krem a la Krem" roll:

Wheat:


Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a strong and glossy foam, like meringue. Rub the yolks with oil, then pour over the meringue. Stir gently. At the end, add the Chocolate Ole Cream and beat a little more until smooth.

Pour the dough into a tray (42/29 cm) lined with baking paper and bake on medium heat for about 20 minutes. Remove the top on a grill, along with baking paper and leave to cool.

Cream:


In a bowl, mix the cream with the milk. Add the pudding powder and mix until it hardens.

Put the cream over the cooled countertop. Uniformize and level, then roll the top lengthwise, using the baking paper underneath.

We put the roll on a plate and put it in the fridge until we prepare the icing.


Melt the chocolate over low heat together with the cream and butter. Bring to the boil, set aside and mix. After it has cooled, add the brandy. Let it cool.

After it has cooled, pour it over the roll and let it cool again until the icing hardens. It is portioned as desired.


Krem a la krem: raspberry cake

Separate eggs. Beat the egg whites well with the sugar like meringue and then add one yolk one at a time, stirring constantly with the mixer. At the end we add the envelope of cold pudding powder. Mix well and put in a tray lined with baking paper over medium heat in the oven & # 8211 185 degrees, for 20-25 minutes - until if we look at it and press with your finger, it rises back like a sponge , or the toothpick test is good. We take it out, cool it and cut it out of 2.

Beat all the cream ingredients well with the mixer once, for a few good minutes, until it hardens.

Tip: if we use sweet cream for whipped cream and if even after a few good minutes of beating with the mixer, the cream does not have a thick consistency, then we can add a sachet of cream hardener (starch), but if it comes out properly, no more it is needed..For the sweet liquid whipped cream, which is not necessarily only from cream (but like Hulala) I noticed that the hardener is not necessary..it hardens immediately on its own, without help..but I recommend sweet cream for whipped cream because it is more good, it's healthier, it's made of milk and that's it..it doesn't contain any other crap)

Then put the cream over the first countertop, level it and add the second countertop over it.

Melt in the microwave or steam bath, chocolate with butter and brandy .. then quickly add the liquid cream and mix with a small whisk and then pour quickly because it hardens quickly over the counter. Level it and leave it to cool, then put it in the fridge for a few hours. Garnish with raspberries.


Method of preparation

Separate the egg whites from the yolks. Whisk the egg whites and then add the sugar a little and beat until melted. Then add one egg yolk and beat a little after each egg yolk added. At the end, add the chocolate cream powder and beat a little more (maximum 30-45 seconds), until smooth. Pour the dough into a greased and lined 20/30 cm tray. Bake on medium heat for 25-30 minutes. Press the worktop with your finger and if the depression disappears immediately it means that the worktop is baked. Leave to cool.

Put sour cream, milk and vanilla powder in a bowl. Beat with the mixer for about 1 minute, the cream should harden quite well. Spread evenly on the surface of the cold countertop and refrigerate for about 2 hours.

Heat the water and add the sugar, stirring. After the sugar has melted, add the liqueur and the broken chocolate pieces. Stir until the chocolate melts, then add the butter. Keep it on the fire, stirring, until the butter melts. Leave to cool. When it has reached room temperature, pour it over the cold cake taken out of the fridge and spread it evenly. Let cool for 2-3 hours. Cut the cake with a knife that will soak in hot water.


Method of preparation

Separate the eggs, beat the egg whites with the sugar, then add the yolks one by one. We also put the envelope of Chocolate Ole of chocolate, we mix and we pour everything & icircn in a tray with removable ring of 28 cm. Bake for 20 minutes.

Put all the ingredients in a bowl and mix well until smooth. This will take on the consistency of a cream. I poured everything over the cooled countertop.

We put cocoa, sugar and milk in a kettle. When it starts to boil, leave it for another 2 to 3 minutes or until you see it start to thicken. Remove from the heat, add the butter, stirring and stirring vigorously to melt. After about 15 minutes, pour over the cream and let it cool.

For example, I cut the top & icircn 2 and then followed the same steps. It looked very & icircnalt to me, but this is optional, plus I decorated it with raspberries.


Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a strong and glossy foam, like meringue. Rub the yolks with oil, then pour over the meringue. Stir gently. At the end, add the Chocolate Ole Cream and beat a little more until smooth.

Pour the dough into a tray (42/29 cm) lined with baking paper and bake on medium heat for about 20 minutes. Remove the top on a grill, along with baking paper and leave to cool.

In a bowl, mix the cream with the milk. Add the pudding powder and mix until it hardens.

Put the cream over the cooled countertop. Uniformize and level, then roll the top lengthwise, using the baking paper underneath.

We put the roll on a plate and put it in the fridge until we prepare the icing.

Melt the chocolate over low heat together with the cream and butter. Bring to the boil, set aside and mix. After it has cooled, add the brandy. Let it cool.

After it has cooled, pour it over the roll and let it cool again until the icing hardens. It is portioned as desired.

This roll is actually Krem a la Krem cake, which I really missed. But I wanted to give it a different look. :))


Spreading the cream on the cake - stock video

Then add the pudding powder and chew lightly. Beat the egg whites with a pinch of salt and 300 g. Krem a la krem ​​& # 8211 It is a cake that you can make when you have guests or at a. Fine cake with ness, Petitchef recipe. Dessert Krem a la Krem cake Sweets, Desserts, Food, Cakes, Wonderful. It's the children's favorite cake.

Chocolate Cake Recipe for the Holidays - These are. Gesztenye kocka de nem kockára szeletelve :) Forrás: Juhászné Ildikó. My dears, don't you miss a dessert, so at home, fast and extremely tasty? Well, I want to give you a suggestion and I'm sure as a. Desserts dessert ice cream cup with ice cream pancake pancake cake ± tart with. Intercultural Pathways: Being and Becoming: Mixtures Offered to. Translation of this page Strudel which means & bdquovârtej & rdquo; regional meaning & bdquo cake & rdquo; Kremschnitte, a regional word consisting of Krem & bdquocremă & rdquo and the verb schneiden & bdquoa cut & rdquo.

For dessert we have many names in French: cremă, ecler, 161. Pripravíme si krém tak, že si najskôr vyšľaháme z bielkov tuhý sneh a zasypeme ho preosiatym práškovým cukrom. CSOKOLÁDÉ KRÉM (Dobos krém - főzött csokikrém).


“Krem a la Krem” roll

I had been planning to make the “Krem a la Krem” Roll for a long time and I remembered it when I visited my friend Alexandra. I ate this roll for the first time and it conquered me instantly. It is extraordinarily tasty and good-looking!

Ingredient:

For the countertop:

-1 sachet Chocolate Ole Cream

For the cream:

-1 sachet Vanilla Oil Creams

For the glaze:

-1 teaspoon rum essence

Method of preparation:

Mix the egg whites with a pinch of salt, add the sugar gradually and mix until the foam is hard and shiny.

Mix the egg yolks with the oil and pour over the egg whites. Stir gently. At the end, add the Chocolate Ole Cream and mix a little more to homogenize the composition.

Pour the dough into a tray lined with baking paper and place in the preheated oven at 180 degrees for approx. 20 minutes. After passing the toothpick test, remove the top on a grill and leave it to cool.

While the countertop cools, start making the cream. In a bowl, mix the liquid cream with the cold milk, add the Vanilla Cream Ole and mix until it hardens.

Add the cream over the cooled countertop. Level the cream over the entire surface of the countertop and then roll the countertop lengthwise. Place the roll on a plate and leave it in the fridge until the icing is ready.

In a saucepan, melt the chocolate over low heat together with the whipped cream and butter. Mix until the composition is homogeneous and at the end add the rum essence. Allow to cool slightly.

After it has cooled, pour the chocolate over the roll and leave it in the fridge until the icing hardens.


Krem a la Krem cake

Well now let me tell you straight and true, and I would pull your sleeve for a slice. Kisses!

And I would give you my heart if I had more. But for you I make another tray and I run quickly to bring it to you!

I'm pulling you by the other sleeve!

My dears, you will break my hands and what else do I make cakes with.

Yummy. A real treat! Pup and have a wonderful Sunday!

Licuta is right, I will definitely repeat it. Thanks same to you!

When I saw the photo (even moved) on FB I thought & quotvai what kindness, but hard to do. & quot. Fortunately, I came here and convinced myself that it is simple but goodness remains. Congratulations!

I thought I couldn't see the appetite anymore! I like the moving picture :) it suggests exactly how good it is!

Thanks Snowdrop. It really is & quot! Goodness & quot!

Hi,
I tried to make the cake and the top stuck to the baking sheet. I took it out with a spatula and squeezed it in half.
where did I go wrong? I want to repeat it is delicious.
thanks

I'm glad you tried my recipe. After baking the cake, try not to peel it immediately from the baking paper. Eventually remove it with the baking paper and place it on a damp napkin. The steam will make the paper peel off more easily.


Cream to cream cake

For the countertop:
6 eggs
6 tablespoons sugar
1 sachet of chocolate oil cream

For the cream:
250 ml of liquid cream
150-200 ml of cold milk
1 sachet of vanilla oil cream

For the glaze:
100g of quality dark chocolate
50 ml of liquid cream
50g of butter
2 tablespoons whiskey or brandy

Countertop:
Separate the yolks from the whites.
Beat the egg whites until you get a hard foam, gradually adding sugar.
Add the yolks one by one, continuing to mix.
At the end, add the chocolate powder. Stir until smooth.
Preheat the oven.
Line a tray (approximately 20x30 cm) with baking paper, then pour the composition and level it with a spoon.
Leave the top in the oven at 180 degrees (or at a medium to low temperature, if you have a classic oven) for about 20-25 minutes.
Remove the countertop from the oven and let it cool.

Cream:
Mix the milk with the whipped cream in a bowl, add the vanilla powder and beat with the mixer for a few minutes or until the cream has hardened.
If the countertop has cooled in the meantime, pour the cream over the countertop and then refrigerate the cake.

Glaze:
Put the butter and whipped cream in a pan, add the diced dark chocolate and put them all on low heat. Stir continuously until the chocolate has melted, then add the brandy.
Allow the icing to cool very little (just enough to become warm and start to thicken easily) and then pour it over the cooled cake. Level the icing with a knife or spatula and then put the cake back in the fridge.
After at least two to three hours, the cake can be portioned and served. Be sure to wash the knife with cold water after each cut so that the cakes look as good as possible.

Because the countertop does not contain flour at all, you will get a very creamy, light and delicious cake, which honors the name it bears - Krem a la Krem. You can add another layer of whipped cream, you can decorate it with fresh fruit (as in the image above) or you can serve it as such, only with chocolate icing. It's wonderful anyway!


Krem a la Krem cake

No, I'm not trying to persuade anyone to try Krem a la Krem cake. My blog remained, so at the beginning, a personal recipe book, in which I write everything I tried and my family liked it.

That I sometimes manage to inspire you, this is a big plus for me for which I thank you!

Today's cake I would call it & # 8211 & # 8220compromising cake & # 8221 :)))

Why? That it has dust on the envelope and I remember talking about a dear teacher & # 8211 nothing in the bag that rustles is not good :)) That's about it for the most part.

But it's so good! I prepare it, I think, once a year. Balance is the key in everything. In moderation, with limit, occasionally, nothing can harm you irreparably.

Any accusatory comments will be ignored / deleted. If you don't like it, go ahead and choose from the huge internet exactly the cake and the ingredients you like.

Krem a la Krem cake ingredient

  • 6 eggs
  • 6 tablespoons sugar
  • a bag of cold cream chocolate (Dr. Oetker I use)
  • a teaspoon of baking powder
  • a knife tip salt
  • an envelope of vanilla cream that is prepared cold
  • 150 ml of cold milk
  • 250 ml cream for whipped cream / liquid whipped cream
  • a spoonful of powdered sugar
  • a sachet of vanilla sugar
  • 100 g milk chocolate
  • 40 g butter
  • 40 ml liquid cream
  • optional & # 8211 chocolate ornaments

How to prepare Krem a la Krem cake

Separate the yolks from the egg whites. Beat the egg whites with a little salt, add one tablespoon of sugar at a time, beating after each one, then add the yolks one by one. Put the contents of the cream bag, the baking powder, homogenize, stirring gently from the bottom up.
Put the composition in a tray lined with oil and powdered with flour or lined with baking paper (20/30 cm tray) and put in the oven over medium heat & # 8211 175 degrees & # 8211 for about 25 minutes. Leave the countertop to cool on a grill.

Cream
Put everything in the bowl and mix, first at low speed, then at a higher stage. It must become a well-bound cream.
On the cold countertop, spread the cream evenly in a thick layer and level it.

Put in the fridge.
Take out the tray and return glaze obtained by melting the ingredients over low heat, cooled beforehand.

Sprinkle with chocolate ornaments.

Leave it in the fridge for a few hours or overnight.

Portion it with a knife with a thin blade that you wipe with a damp cloth after each cut.


Video: Making Rolled Ice Cream (January 2022).