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Cake with ness cream and orange flavor

Cake with ness cream and orange flavor


Countertop:

Beat the yolks with the sugar until they turn white.

Incorporate the oil, then the yogurt.

Add flour and baking powder.

Mix the egg whites with a pinch of salt until they become foam.

We incorporate them in the composition of the yolks together with the grated orange peel, with the help of a palette.

Divide the composition into 3 bowls evenly.

We line with baking paper a tray with a diameter of 26 cm, we pour the first part of the composition.

Level it, put it in the hot oven, at a suitable temperature, for 10 minutes.

Do the same with the other two countertops. Let them cool.


Cream:

In a saucepan mix the milk with the sugar and starch.

Put the pan on the fire, stir continuously with a whisk, until it thickens like a pudding.

Take the cream off the heat, cover it with foil and let it cool.

When the cream has cooled, add the mascarpone, powdered sugar and mix.

Dissolve the ness with 2-3 tablespoons of warm water, incorporate it into the cream.

At the end, add nutella and mix everything with a spatula.


Syrup:

In a small bowl, put the squeezed orange juice, water, powdered sugar, grated orange peel and mix well.

We place a detachable ring on a plate.

We put the first sheet of countertop in the ring, we syrup it, we put half of the cream and we level it.


We come with the second countertop sheet, syrup, the rest of the cream, and the syrup sheet.

Put the cake in the fridge for 4-5 hours.


Whipped cream:

In a bowl put liquid cream and sour cream, cold.

Mix them a little, then add the vanilla powdered sugar.

Mix further until you get a foam.

After the cake has been in the fridge for 4-5 hours, we take it out, remove the detachable ring.

We coat the cake with whipped cream.


Glaze:

We break the chocolate into pieces, we put it in a stainless steel bowl together with the liquid cream.

Put the bowl on a steam bath, stir continuously until the chocolate is completely melted.

We take the icing off the heat, let it cool down a bit, so that it is not too hot.

We put it lightly in the middle of the cake, but not all at once and let it drain on the edges.

We put it in the fridge for an hour.


Decorate it with sugar flakes, candies and mint chocolate sticks.

Enjoy your meal.


Keyword: burnt sugar keto, creme brulle keto, creme keto, dulciuri keto. Crème Caramel - the best recipe for burnt sugar cream, it's worth a try too! Blog Recipes Culinary appetite.

Rating: 5 & # 8211 3 votes & # 8211 1 hour 5 min. According to me, I would call it the quick cake (a kind of blackberry with burnt sugar cream). Cream: 5 eggs 150 g sugar 4 sachets ness (4 × 1.8 g) 500 ml milk 6.


Cake with Exotic Flavors


I took agar-agar powder from the 'mothballs', that's what the contest requires (you can use gelatin), a cake tray with a diameter of 18 cm and 2 special rings for mousse - if it's a ball, a ball will be ) but you can use without care a cake tray with a diameter of 26, with the following indication: double the amount of mango mousse, otherwise .. the desire to cook and the desire to have! The post is miles I know, but I will not be short because under the 'mask' of torture you can read several directions, recipes - in one) You can only make the countertop and a triple amount of mousse or double cream .. or other combinations n luate cate k .. feel free to mambo jumbo!

From the base: hazelnut top, mango mousse, kiwi garnish, condensed milk cream and bananas, mango jelly, peaches / raspberries for decoration.

The top is so buttery and fragrant that it doesn't need a drop of syrup. You have to remember it and raise it to the rank of breakfast, so simple, with a cup of coffee or hot milk! Contains: 100 grams of hazelnuts (baked and unsalted), 2 eggs, 100 grams of sugar, 3 teaspoons of vanilla essence, 100 grams of butter, 50 grams of flour.

First of all, preheat the oven to 180 degrees. Mix the eggs with the sugar for 7 -8 minutes, until they triple in volume. Not all of this ... just 2

Then add in turn: melted butter (for 1 minute in the microwave), vanilla essence, ground hazelnuts, flour and lightly incorporate them with a spatula into the composition.

Pour the composition into the cake tray with removable ring (lined with baking paper) and leave it in the oven for 30 - 40 minutes at 180 degrees - depending on the oven (or less - if you use a tray with a diameter of 26 cm) .

If you use an 18 cm tray, cut the top in half - like me, otherwise in the case of a 26 cm one, you will appreciate it exactly as it is!

Use the first countertop for the big cake, the second will reach for 3 special forms of mousse. I cut the first countertop from the edge about 1 cm, to fit well on the glass and not to enter the decor. You do as you wish! Anyway, the remaining pieces are eaten ... on the principle "nothing is thrown away, everything turns into a belly!". And insane, word!

While baking the top, prepare the kiwi garnish! You have to leave it to cool, at least for an hour to get the desired consistency of jelly - you need to refrigerate when using gelatin. With agar - agwould things are a little different. In this case, you don't need a refrigerator because it solidifies at room temperature, but I honestly didn't try this on my beard, because I'm afraid I didn't say it! And then you, like me, put the preparation in the fridge. Be aware that agar-agar makes you jelly, if the other ingredients are cold, and 4 grams of agar agar are enough for 600 grams of liquid, compared to 10 grams of gelatin. To be honest, I prefer agar-agar, but it's not really found in any plafar or neighborhood store.

Remember: Agar-agar vs. gelatin: agar-agar powder is dissolved in a few tablespoons of water (I put two - three), then bring to the boil, stirring constantly. Boil for 2 minutes, then it is incorporated in the other ingredients - it must be at room temperature, hot or hot. Gelatin - instead - it is added in cold water, I usually pour it in 50 ml of water, it is left to harden for 10 minutes, then it is heated in the microwave for 10 to 15 seconds, taking care not to boil.. in these seconds it certainly doesn't, I guarantee you! Then incorporate into the rest of the ingredients. Oki Doki, we're on our way now!

Kiwi garnish: 2 kiwis, 100 ml of orange juice (juice from a large orange), 100 ml of water, 50 grams of sugar, 1 tablespoon of vanilla essence, 2 grams of agar-agar / (or 7 grams of gelatin).

Mix the kiwi fruit, put the other ingredients to boil (including agar-agar powder /// and if you use gelatin - add at the end - after removing the dish from the heat .. I wrote above how, yes !?). After they have boiled, add the well-mixed fruits, and from the moment of boiling, leave them on the fire for another 6-7 minutes. Then pour into shapes smaller than the diameter of the cake pan and refrigerate.

Mango mousse: You can enjoy this cream directly from a cup, decorated with some exotic fruits and a mischief (in a good way) of refreshing sauce, slightly sour! It's as fragrant and fragrant as it can be, more like a chocolate mousse !! You need: 1 mango, respectively 230 grams (weighed grams after you cleaned it and put it on the large grater), 80 grams of sugar, 150 ml of orange juice (1 half orange), 1 tablespoon of orange essence , 220 liquid cream, 1 teaspoon lemon juice, 3 grams of agar (or 13 grams of gelatin).

First, mix the whipped cream in which you added the orange essence. If you use gelatin, put it in 50 ml of cold water from the beginning and you'll be fine. After you put the fruit on the large grater, put it boiling with sugar and orange juice - for 5-6 minutes. Then paste the mixture - with the vertical mixer, the fruit making its presence felt through perfume, aroma and color! Pour this paste into the bowl and put the bowl back on the fire. Being already hot, it won't take too long to burn, so add the agar-agar powder at this point, stir, and at the second boil, remove the pot from the heat. Let the composition cool, it doesn't take very long you will see, add the whipped cream and pour the mousse over the cake top. If you use gelatin (instead of agar-agar) add it before whipping cream. Then put the cake in the fridge.

At this stage you will have to harden the mousse, if I remember correctly one hour was enough - lightly touch the mousse and orient yourself what and how, only then crochet some shapes from the jelly above. I didn't have food foil, because it's much easier to remove the jelly from the molds if you place it at the base. Anyway it works even so, he doesn't want to, but he usually wants to!)

Yeah, let's not forget! I forgot about the protective foil) So, after the mango mousse hardened, I took out the ring of the tray, I actually glued the mousse foil, then I attached the ring to it again!

So, I used a pantyhose for documents! It's much easier to work with, when it comes to cutting circles, compared to food foil! So put the foil on from the beginning! It's a fine, creamy filling and it would be a shame to put the knife between the ring and the cream to peel it off.

Condensed milk cream: That's pure madness, password yes! This cream seems to anticipate the flavor of the buttery top. And gravel cream! It's dense, fragrant, sensational, just like that! You need: 1 large banana, 397 grams of condensed milk - ie a box, 1 tablespoon of almond essence, 100 grams of brandy, 100 ml of fatty milk, 5 grams of agar-agar / or 16 grams of gelatin diluted in 50 ml of water.

Bring the milk to a boil and when it has almost reached boiling point, add the agar-agar powder, mix and let it boil, then leave it to cool. Yeah, then open the box of condensed milk, which, if my body would allow, I would eat tiptil-tiptil with a spoon !!

Make the banana - paste - with the vertical mixer, incorporate it into the condensed milk with a spatula, and when the milk has reached room temperature, add it to the condensed milk. Don't forget to incorporate the brandy and essence, then taste ... hmmmm dementia, right? If you use gelatin, do not boil the milk, but just heat it .. and proceed as I wrote, above versus


Tort Ness

Separate the eggs, beat the egg whites with the sugar in a row. When we start beating the egg whites, add a little rum to ease and speed up the melting of the sugar. Mix flour with cocoa and salt powder, set aside.

Put the ness in a cup, add a tablespoon of warm water over it and rub until all the coffee crystals melt. Put it aside.

When the egg whites are well beaten, add, one by one, the yolks, mix by stirring from top to bottom, carefully and patiently so as not to break the egg white foam. After we have added all the yolks, we start to add the flour mixture and mix again until we get a good mixture for a cake top.

Pour into a round tray, from the one with removable walls and which has previously been lined with oil and flour (or baking paper).

Place in the preheated oven at 355 f or 185 c and bake. We take the toothpick test and if it comes out clean, our countertop is baked.

Leave to cool in the pan and after it is almost cold, take it out on a grill to cool completely.
Prepare the cream and syrup.

Eggs provided for the cream are separated. We will use only the yolks and we will put the egg whites in a box and keep them in the freezer for future use. .

Beat the yolks with the sugar on the steam bath for 12 minutes from the moment the water starts to boil. We will take care to choose a bigger bowl because the eggs will grow a lot.

When they are ready, let them cool, then add the ness essence (liqueur or marsala) and mix well, add the two boxes of mascarpone and mix again.

At the end, put the whipped cream and mix again. Before adding the whipped cream, we taste it if we like the aroma concentration (it must be stronger because after we add the whipped cream it attenuates) We leave it on the table and prepare the syrup.

The essence of ness is prepared as follows. put 3-4 tablespoons of ness and melt in hot water (4-5 tablespoons of liquid) or if you do not like this concentration do it to your taste.

The syrup is prepared for the next step. Put water with sugar / honey to boil, add ness coffee and keep it on the fire until it boils first.
Remove from the heat and leave to cool, then add the rum to taste.

Take the cake top, cut it into 3 equal slices and proceed to assemble the cake.
In the tray with removable walls we put food foil in such a way that we have the edges of the tray covered with foil and it stays over the edges and we place the first countertop sheet on the bottom of the tray. we syrup it quite well and then we place a third of the cream.

On top we put the second sheet of countertop, we syrup it well and put the second third of the cream, we level and cover with the third slice of countertop. we syrup this as well, cover it with the foil that is the edges of the tray and put it in the fridge until morning.

Remove the cake from the pan, return to a flat plate and cover the cake with a third of the cream. Decorate as you like and serve


Cherry cream

Gelatin is hydrated in cold water. We drain the cherries and remove the seeds. Over the cherries add the finely chopped peaches, 6 tablespoons of compote and orange juice. We put it on the fire to boil. Remove from the heat and add the jam and honey and then pass with the vertical mixer.
We put the hydrated gelatin on a very low heat until it dissolves. Then add 2-3 tablespoons of fruit paste and mix. Then add the gelatin over the fruit and mix well. At the end we add the chopped walnuts. Let cool. Mix the cream for the whipped cream and when it becomes fluffy, add it over the fruit. Mix lightly.


Cake with poppy top and orange cream & # 8211 very fragrant and good

A cake very easy to make and with an intense citrus taste. It is very good and is perfect for any occasion. You can replace the poppy on the counter with walnuts & # 8211 will come out just as good and tasty.

Countertop ingredients:

  • 150 g flour
  • 1 teaspoon baking powder
  • 150 g ground nuts
  • 2.5 tablespoons poppy seeds, 3 eggs, 120 g sugar

Cream ingredients:

Ingredients for candied oranges:

Method of preparation:

Cut the orange slices with the peel and leave in a saucepan with 400 ml of sugar water. Stir and leave under the lid on low heat for 20 minutes, until the skin is soft. Remove from the heat and leave to cool.

Cover the tray with baking paper and grease with butter. At the bottom of the tray arrange the most beautiful slices of orange and cover with the remaining orange syrup. 100 g of oranges are mixed with 75 g of syrup in a blender until smooth.

Separately, mix flour, baking powder, nuts and poppy seeds. Mix eggs with sugar for 5-7 minutes. Add the orange mixture and mix carefully with a spatula. Mix the dry ingredients with the orange composition and pour the dough into the pan and bake for 45-50 minutes until golden brown. Check the baking with a toothpick. Remove the dough from the oven and leave to cool.

When it cools, the dough turns, so that the orange slices are on top.

For the cream & # 8211, mix the eggs with the orange and lemon juice (150 ml). Add sugar, butter, lemon peel and orange and heat on a steam bath. Boil over low heat and stir continuously until thickened (may take up to 30 minutes).

The dough is cut into 3 parts. The first 2 are syruped and then greased with cream. Add the chopped oranges (the candied ones & # 8211 if you stay) over the cream and put the last part of the top, the one with oranges.


Ness cake and mascarpone cream

Separate the yolks from the egg whites, whisk the egg whites, and mix the yolks well with the sugar and vanilla sugar until they become a consistent composition.
Add the oil, the essence and mix
Dissolve the ness in hot water and then pour into the composition
We also add the beaten egg whites, flour and baking powder
Place the composition in a tray lined with butter and flour, keep in the preheated oven for 50 ml at 180 degrees.1x1.trans Cake with ness and mascarpone cream

2. Then we prepare the mascarpone cream:

Beat the yolks with sugar until it changes color and becomes a consistent composition
Then we put the mascarpone and mix lightly, but also a little, at a low speed
Towards the end, add the yogurt, chew everything with a spoon
We put the cream of this cake with ness and cold mascarpone cream.

3. Put the ingredients for the syrup in a saucepan and let it boil, chewing periodically, until the sugar melts.

4. Cut the top in half and syrup them one by one.

5. Place a part of the top on a plate and put half of the cream on top. Carefully place the detachable shape of the tray and put the second countertop, as well as the remaining cream. We can decorate the cake with crumbs from the counter or with chocolate given by grater.

6. This cake with ness and mascarpone cream is left to cool for 5 hours, and then carefully remove the shape and cut into slices.

I wish you good appetite for this cake with ness and mascarpone cream buuunnnnn tareeeeee!


Cremdiplomat cake

INGREDIENT:
ROLLING SHEET: EGGS pasteurized (egg, preservative: E211), FLOUR white of wheat 550, SUGAR, iodized salt
DIPLOMA CREAM WITH VANILLA FLAVOR: WHIPPED CREAM (sour cream from milk cow, stabilizer: carrageenan) WATER, SUGAR, EGGS pasteurized (egg, preservative: E211), GELATINE (rehydrated, bovine source), MILK DUST (milk cow's milk, dehydrated), VANILLA FLAVOR (water, support: E1520, modified starch: E1412, caramel sugar syrup, thickener: E413, stabilizer: E466).
DIPLOMA CREAM WITH VANILLA AND NESS FLAVOR: WHIPPED CREAM (sour cream from milk cow, stabilizer: carrageenan) WATER, SUGAR, EGGS pasteurized (egg, preservative: E211), GELATINE (rehydrated, bovine source), MILK DUST (milk beef, dehydrated), VANILLA FLAVOR (water, substrate: E1520, modified starch: E1412, caramel sugar syrup, thickener: E413, stabilizer: E466), NESS (*)
GLAZING / SURFACE:
Whipped cream sweet cream, stabilizer: carrageenan (E407)], SUGAR>, CARAMEL GLAZING
decoration : WHITE CHOCOLATE (sugar, cocoa butter,powdered milk defatted, fat from milk, emulsifier: soy lecithin, natural vanilla flavor


,, mother's cake ,, is fasting with orange taste, very

Orange puree cake - Everything you need to know about the recipe. Charlotte Russe tangerine or orange cake, without baking, recipe step by step with pictures, with the list of ingredients per gram and how to. Oct Culinary recipe Muffins with oranges from the Cakes category.

Fasting pancakes with orange juice Vegetarian recipes, Waffles, Pancakes, Sweets. Cake biscuits, yoghurt and peaches & # 8211 Cake with biscuits, yogurt cream and peaches. The other day Simona had posted some pictures with a fasting cake.

She looks sensational and I asked her to give me the recipe too. Orange juice is consumed with pleasure by many people, not only because. Fasting orange cake.


Raw chocolate and orange cake

Would you love a delicious cake with orange flavor and glazed with a creamy layer of chocolate? Well, I propose a cake that delighted our family and at the same time opened our appetite for other refreshing and at the same time healthy desserts. Remember that these kinds of sweets do not make you fat. In principle, for cakes like this all nuts are pre-soaked, they become easy to digest and with a good / healthy fat percentage that will not make us fat, but on the contrary will help us lose weight.

Raw chocolate and orange cake

  • Servings: 4-6
  • Duration: 15mins
  • Difficulty: easy
  • 1 cup almonds or walnuts soaked for 4-6 hours
  • 2 tablespoons coffee beans or carob (carob powder)
  • 4-5 raw dates
  • vanilla essence
  • 2 -4 tablespoons filtered water
  • 1 cup = 250 ml
  • ½ cup orange juice or juice from 3 oranges
  • 2 tablespoons grated orange peel
  • 3-4 tablespoons coconut butter
  • raw natural sweetener
  • 2 cups cashews (soaked 4-6h)
  • 1 cup = 250 ml

Chocolate glaze

  • 3 tablespoons carob or raw cocoa
  • 3 tablespoons raw natural sweetener
  • 3 tablespoons cocoa butter or coconut butter
  • 1 cup = 250 ml
  • Mix everything well until it becomes a liquid glaze.

All the ingredients for the countertop are processed in the robot. The composition should be quite firm, a little crumbly. In a round and fairly high tray / bowl, place a plastic food foil to make it easier at the end to remove the cake from the tray, then press and level the composition. If you have a culinary ring, everything will be very simple.

Meanwhile, we prepare in the blender the filling that we place over the counter and everything is put in the freezer for an hour. After the time has elapsed, we try to remove the cake with the foil and turn it on a plate. It is ready for decoration and we will use chocolate icing and a lot of imagination for decoration. The cake can be stored in the freezer without any problems for a week. Inspired by Rawmazing.

Below I will recommend some cakes that might tempt you to try them.


Video: Eggless Chocolate Orange Cake Chocolate Cake with Orange Cream Frosting MoumitasHappy CookingLab