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Rub the eggs with salt and sugar until white and frothy. Add melted butter, cold coffee, vanilla and finally flour mixed with baking powder. Wallpaper a 30 × 35 cm tray with baking paper and bake for about 1/2 hour.
We mix the pudding powder and the ness with the sugar, we heat the milk, and we dissolve the pudding with the coffee. When the milk is hot, add the dissolved powder and mix for a few minutes until it boils and thickens. When it is ready, put the butter in the pieces and mix, then cover with foil and let it cool completely.
Beat whipped cream. We rub the cold pudding with mascarpone and then with cream and we get a frothy and aerated cream.
We cut the baked and cooled top in two, we lightly syrup it with the sweetened coffee, we put about half of the cream, then we put the second top, we also syrup it on it and we finish the cake with a layer of cream. We leveled nicely, dusted abundantly with black cocoa and then we played a little with the fork creating some waves.
The cake with coffee and bananas is a delicious dessert. For this cake recipe you must first heat the oven. Put baking paper on the tray. Separate the egg whites from the yolks. Beat the egg whites with a fork, add a pinch of salt and a little lemon juice and beat a meringue. Mix the sugar until it melts, then add the yolks, mix lightly with a spoon so as not to leave.
Alternately put the semolina in the rain and a little oil and mix the flour lightly and put the cup of water at the end. Put all the mixture slowly. Put the lemon juice in a cup, mix with the baking powder. Put the vanilla rum cinnamon and lemon peel, raisins and finely chopped bananas. The cake with coffee and bananas is baked for 25 or 30 minutes
The cake with coffee and bananas is cut when it has cooled. Place on a plate and garnish with powdered sugar and slices of bananas and raisins.
A 4 liter pan or a tel from the Kitchen Shop would be useful to me.
Walnut and nes cake
- 5 eggs
- 125 gr powdered sugar
- 125 gr ground walnuts
- 2 tablespoons flour
- a sachet of baking powder
- a pinch of salt
- 200 gr unsalted butter
- 150 gr powdered sugar
- 2 yolks
- 2 teaspoons nes
- 150 gr powdered sugar
- 1 tablespoon cocoa
- 1 tablespoon cappuccino
- 2 tablespoons oil
- 3 tablespoons hot water
Mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Mix the yolks with the baking powder and pour over the beaten egg whites. At the end, incorporate flour and walnut with light movements, using a spatula. Pour the composition into a tray of the right size, lined with baking paper and place in the preheated oven at 175 degrees for about 25-30 minutes.
Remove from the oven, leave to cool, then soak the top on a plate.
For the cream: mix the butter well with the sugar. Add the nes powder and mix for a few more minutes. Then add the 2 yolks in a row, mixing until smooth.
Place with a tablespoon of cream on the counter and level with a knife with a wide blade. Refrigerate until the cream hardens well.
For the icing: mix the powdered sugar with cocoa and cappuccino powder, then add the two tablespoons of oil and gradually hot water. Mix well with a spoon until the sugar melts.
Pour the icing over the hardened cream and level. Grate white chocolate on top.
Keep the cake in the fridge until the icing hardens, then slice with a knife passed through hot water.
Dessert cake with coffee cream
At Christmas I wanted a coffee cake but I didn't want it with ness cream but one with a lot of black coffee. And because I had this recipe from Paula, I thought I'd give it a try. I made only small changes and I added liquid cream to have a more frothy cream on top. A grade 20 cake came out, which I highly recommend.
8 tablespoons sugar,
4 tablespoons water,
3 tablespoons oil,
1 pinch of salt,
6 tablespoons flour,
2 tablespoons coffee,
2 tablespoons grated cocoa
200 ml of water,
1 tablespoon honey
200 gr sugar,
100 ml espresso coffee,
250 gr butter 82% fat (at room temperature),
200-250 gr sweetened liquid fiscal
100 gr dark chocolate,
RECIPE PREPARATION Dessert cake with coffee cream:
We prepare the worktop first. Mix the egg whites with a pinch of salt and gradually add the sugar, alternating with water and mixing continuously until you get a hard and shiny foam. Then add the yolks mixed with the oil and mix again. At the end we incorporate flour mixed with cocoa and coffee, using a spatula and mixing with light movements, the house does not leave foam.
Pour the composition in a tray lined with baking paper and put in the preheated oven at 175-180 degrees for 25-30 minutes (check with a toothpick if the top is baked)
For the cream: Mix the yolks with the sugar until it doubles in volume. Add two tablespoons of liquid coffee and mix quickly. Put the yolk mixture in a heat-resistant bowl and add the rest of the coffee, stirring quickly again. Put the pefoc bowl and mix until it thickens like a pudding. (At first it will make a little foam but don't be scared, it's ok, keep stirring until it thickens). Remove from the heat and let cool.
Separately, mix the soft butter until it becomes creamy and gradually add the coffee cream, mixing each time.
Assembly: Cut the worktop in half. Place the first sheet on a plate and syrup it with half the amount of syrup.
Grease the top with three quarters of the cream and place the second sheet that you syrup with the rest of the syrup.
Mix the whipped cream until it hardens and add the cream left aside.
Grease the second sheet with this cream and scrape the dark chocolate over it.
Refrigerate until the next day, at least 3 hours before serving.
1. Tray used by me: 25/35 cm
2. To cut the cake into slices, use a sharp knife passed through hot water
Chocolate cake syruped with coffee - Delicious and very tasty dessert
Coffee is one of the most consumed beverages in the world. It is the main source of caffeine. It has a stimulating effect and accelerates metabolism.
Currently, we can find both coffee beans, ground coffee and instant coffee. I combined ground coffee with instant coffee in one cake.
1 tablespoon baking powder,
100 ml of hard coffee,
2 teaspoons instant coffee,
3 tablespoons brewed coffee,
Beat the egg whites until stiff. Without stopping to mix, add the yolks and sugar.
Gradually add oil, flour, cocoa, vinegar and baking powder and mix.
Place the dough on a baking tray measuring 24cm x 24cm, lined with baking paper. Bake for about 45 minutes at 180 degrees.
After cooling, cut the top into two equal parts. Soak the coffee tops with a little water.
Mix two glasses of milk with sugar and instant coffee. Mix the pudding powder in the remaining milk.
Pour the table into the boiling milk. Stir and boil until thickened. Set aside to cool.
Mix the butter until fluffy. While stirring, gradually add the cold pudding.
At the end, add the prepared cold coffee and mix.
Put 2/3 of the cream on a counter. Cover with a second countertop. Put the rest of the cream on top and even it out.
Put the biscuits over the cream.
Melt the chocolate on a steam bath. Add the milk and mix well (the icing should be smooth and even). Place the icing on top as you wish.
Chocolate and coffee cake - a fragrant, creamy and refined dessert
Ingredients (for a tray of 20 * 25 cm and height of 6 cm):
For the walnut and chocolate top:
150 gr of dark chocolate.
For the milk chocolate mousse countertop:
300 gr of milk chocolate
400 ml of whipped cream (300 ml + 100 ml).
For the coffee mousse top with mascarpone:
280 ml of whipped cream
100 g of crushed white chocolate
280 gr of mascarpone cream cheese
3 tablespoons instant coffee dissolved in 2 tablespoons hot water.
For chocolate and coffee ganache icing:
200 gr of chopped dark chocolate
200 ml of whipped cream
1 tablespoon instant coffee.
Prepare the pond with nuts and chocolate. Mix the butter and sugar in a large bowl. Then incorporate the eggs. Do not beat, just mix the ingredients until you get a homogeneous composition.
Melt the chocolate in the microwave. Let it cool a little, then add it to the composition of butter and eggs, mix until smooth. Add the walnuts and mix well.
Pour the dough into a greased pan and put it in the preheated oven at 180 ° C for about 30 minutes, until the top becomes firm, but not too dry.
Allow to cool to room temperature. Prepare the milk chocolate mousse. Bring 300 ml of whipped cream to the boil.
Pour it over the chocolate, wait a few seconds and mix until you get a ganache cream. Allow the cream to cool completely.
Mix the remaining whipped cream, then add the chocolate cream. Spread the mousse over the chocolate top. Cool until it hardens.
Prepare the coffee mousse and mascarpone. Bring the whipped cream to the boil and pour it over the chocolate.
Wait a few seconds and mix until you get a ganache cream. Let the cream cool for 1 hour. Mix mascarpone cream cheese with chocolate cream and coffee. Let cool for 1 hour.
Remove the cream from the fridge and mix a little. Spread the cream over the chocolate mousse. Cool until it hardens.
Prepare the glaze. Combine whipped cream and instant coffee. Bring the mixture to the boil.
Pour the mixture over the chocolate, wait a few seconds and mix with a spatula until you get a ganache cream. Mix carefully, without removing the spatula from the cream, not to introduce air.
Coffee cream cake
In a bowl mix the dry ingredients: flour, cocoa, coffee powder, baking powder. The egg whites are mixed with the sugar until a fluffy meringue is obtained. Add the yolks, brewed coffee, essence.
At the end, incorporate the mixture of dry ingredients. The dough obtained is poured into the stove tray, lined with baking paper. Bake at 180 degrees for 20-25 minutes.
The soft butter is mixed with the powdered sugar and the yolks, until a homogeneous cream is obtained. Add cocoa, coffee powder and instant coffee.
The prepared coffee is heated and mixed with sugar.
The baking tray is cut in half, in two equal sheets. Syrup the first sheet with coffee syrup, then grease with cream. Overlap the second sheet and syrup. Spread 1-2 tablespoons of coffee cream on top, then sprinkle with grated chocolate.
The cake with coffee cream is left to cool for 2-3 hours, until the cream hardens, then cut into small squares and enjoy!
Simple cake with butter cream & # 8211 a tasty dessert, only good for coffee
Today I recommend you try a simple but very tasty cake. Butter cream cake is only good for coffee. The recipe is explained step by step in the lines below.
- 500 gr wheat flour, 100 gr lard
- 1 sachet of baking powder, 100 gr powdered sugar
- 2 eggs, 200 ml warm milk
- 500 ml of milk
- 1 sachet of vanilla sugar, 4 tablespoons flour
- 25 gr butter
- 250 gr powdered sugar
Method of preparation:
Sift wheat flour with baking powder into a bowl. Add lard, powdered sugar, eggs, and finally pour the warm milk. Mix well to combine the ingredients.
Transfer the dough on the work surface sprinkled with flour and divide it into 4 equal parts.Then spread each piece of dough in a rectangular sheet.
Bake each piece of dough in a pan greased with butter and sprinkled with flour, or lined with baking paper. Prick the dough with a fork, then put it in the preheated oven at 180 degrees.Bake the dough until it acquires a beautiful golden color. In the same way we will have to bake the other 4 pieces of dough.
We prepare cream. Put the boiled milk in a saucepan. Add flour and vanilla sugar and mix carefully, so as not to form lumps.We cook a thick pudding, which we then let cool. We mix occasionally.
Using the mixer, beat the butter with 200 g of powdered sugar until it becomes fluffy. Gradually add the cold pudding to the beaten butter. Stir to obtain a smooth cream.Divide the cream into 3 equal parts. Spread a part of the cream on each sheet of dough.Place the sheets of dough on top of each other. Sprinkle powdered sugar on the last sheet of dough.We put the cake in the fridge for at least 12 hours, after which we can cut it and serve it. Good appetite and increase cooking!
Cake with coffee top and mascarpone cream & # 8211 a delicious and simple dessert that can be prepared by anyone
If you do not have much experience in the kitchen, but still want to prepare a special dessert, try the recipe below. You will get a delicious cake with coffee top and mascarpone cream. You will surely manage to surprise everyone.
- 300 gr wheat flour
- 300 gr sugar, 4 eggs
- 125 gr butter, 2 tablespoons yogurt
- 100 ml milk, 2.5 teaspoons instant coffee
- 1 sachet of baking powder, a pinch of salt
- 500 gr mascarpone
- 200 gr sweet cream 30%
- 200 gr powdered sugar, 2 sachets of vanilla sugar
- 1 tablespoon vanilla essence
Ingredients for the glaze:
Method of preparation:
We prepare the dough first. Beat the butter with the sugar. Add eggs, one by one and mix well. Then add 2 tablespoons of yogurt, mix, then add sifted flour with baking powder and salt.
At the end, we add the warm milk in which we added the instant coffee. Mix well and pour the dough obtained in a tray (35 x 25 cm) greased with oil and sprinkled with flour, or lined with baking paper.Bake the dough for about 30 minutes in the preheated oven at 180 degrees.
We prepare cream. Put the sweet cream in a bowl and mix it with the mixer until it thickens and you get a firm whipped cream.
In another bowl, mix the masarpone cheese with the vanilla sugar, powdered sugar and vanilla essence. Mix well to combine the ingredients. Then add the whipped cream in the mascarpone cream and mix.Spread the whole cream, evenly, on the baked and cooled dough. Put the cake in the fridge for at least an hour, so that the cream hardens.
After an hour, take the cake out of the fridge and draw stripes with a fork. We prepare the chocolate icing.
Break the chocolate into pieces and put it in a bowl, along with a tablespoon of thick cream. Melt the chocolate in a bain-marie, stirring constantly.Decorate the cake with chocolate icing, then put it back in the fridge for a few hours.Good appetite and increase cooking!