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Citrus and nutella tart

Citrus and nutella tart


Countertop:

Sift the flour, add the yolks, cold butter cut into pieces, cold milk, salt powder and start kneading until you bind the dough, flour it with a tablespoon of flour, fold it over once and give it a round shape, wrap it and let cool for 30 minutes.

Citrus cream:

Put in a bowl, eggs, sugar, vanilla, orange peel (or lemon), citrus juice and mix with a whisk until smooth, add whipped cream, starch and mix well then keep the bowl cool.

After 30 minutes, take out the dough and place it carefully in the shape of a tart (I used the shape of a cake with a detachable ring), helping us with a foil of freshness we spread it with our hands, you also have the option to spread it on a surface or on waxed paper and transfer it), raise the dough to the top edge and let it cool for 10 minutes or rather until we preheat the oven to 170 degrees.

Take the form out of the fridge, prick it with a fork on the whole surface, put a baking sheet on top and place the beans (for weight), bake the top for ten minutes.

During these ten minutes, lightly heat the citrus cream in a bowl, being careful not to get hot, and slowly pour it over the top taken out of the oven (lift the sheet with the beans).

Bake for 40 minutes (total), or until the edge is nicely browned and the cream becomes firm. When we take the tart out of the oven, let it cool until it comes off the mold slightly (we open the ring). Let the tart cool.

Meanwhile we prepare the nutella cream:

Put the whipped cream in a bowl, heat it lightly and put nutella in it, mix until it becomes fluid and it warms up a little (in no case do we boil it). Keep the bowl cold, cool perfectly, then mix until the cream binds ... I advise you to be patient .... but it lasts, it's worth it ... it's incredible.

Remove the tart from the cold, remove it from the form easily, move it to a plate (or no one is upset if you leave it there), put the nutella cream, form the waves with a spoon and cool it for a few hours (ideally).

Delicious, I guarantee you will be completely delighted!





Dea's Cakes

"Chocolate and double cream
A good taste you can feel
A very good cake
And easy to make! "

Servings: 12
Total time: 1 hr

SPONGE:
3 eggs
pinch of salt
1 tablespoon oil
3 tablespoons sugar (granulated)
1 teaspoon baking powder
3 tablespoons flour (plain flour)

FILLING:
200 gr nutella
300 ml double cream
vanilla essence
3 tablespoons sugar (icing sugar or granuleted) only if you want to be more sweet.

SYRUP:
150 ml water
1 tablespoon sugar
vanilla essence

GLAZE:
nutella or melted chocolate

PREPARATION:
Sponge: Mix the egg whites with salt until they become foam. Add the sugar and mix again until it becomes glossy, then add the egg yolks mixed with oil and mix again. In the end we will add the flour mixed with baking powder, now we will stir with a silicone spatula to homogenize. In a baking tray (25-30 cm, i guess: D), put baking paper and put the sponge. We will bake it in a preheated oven on 160 degrees for 20-25 min. After that we will allow to cool.
Filling: Put in a double cream bowl, vanilla essence, sugar and mix.
Syrup: Put in a glass of water, sugar and vanilla essence and stir until the sugar is melt.

ASSEMBLY:
Cut the sponge in 2. Place a piece of it on a plater and moisten it with syrup, put nutella and spread it. Now put half of double cream and spread it also. Put the other piece of sponge, double cream and now we have to glaze it. You can put in a saucepan 2 tablespoons of nutella and put it to melt a little, or you can melt chocolate.


NUTELLA AND CHOCOLATE CAKE

A simple cake, with few ingredients, incredibly fast and easy to prepare. You must try it! The preparation does not take us more than 5 minutes, and the baking around 20, we prepare the cream in maximum 10 minutes & # 8230 what can we want more?

INGREDIENT:
(for 9-12 cubes)

For the countertop:
250 nutella
2 eggs
100 g flour
1/4 teaspoon baking powder

For the cream:
120 g milk chocolate
2 tablespoons milk
60 ml liquid cream
For decoration:
chocolate flakes or grated chocolate

To prepare the countertop we need 5 minutes. Melt the nutella in the microwave (depending on the power of the oven between 30 and 60 seconds), then mix it for a few minutes with 2 eggs.

Incorporate the flour mixed with baking powder and pour the dough into the tray (22 * 22cm) lined with baking paper, then bake the top for 15-20 minutes in the preheated oven at 180 ° C.

Remove the top from the oven and leave it to cool on a grill. During this time, melt the milk chocolate and 2 tablespoons of milk in a baine marie, remove from the heat and add the liquid cream. Mix well, then pour the cream over the counter.

Cut the cake cubes then decorate with chocolate flakes or grated chocolate.
Good appetite!


HEART WITH NUTELLA

Hearts with Nutella & # 8211 Hearts made of leavened dough, filled with Nutella & # 8211 are the delight of our mornings, but they are perfect at any time of the day when we want something sweet.

And as Valentine & # 8217s day approaches, keep the idea in mind

But, I don't think we need a special day to prepare something good for our loved ones. We can show them our love every day, through simple gestures, preparing goodies that will delight them, delicacies that they want.

And if this form is the symbol of love, I show my family how much it means to me, because sometimes words lose their meaning and lose their essence.

A gesture makes more than a thousand words. A heart of leavened dough is my declaration of love for my family.

It can also be your statement for children, husband, friends or parents. A sweet gift full of emotion.

You don't have to prepare my leavened dough recipe, you can make any cake dough recipe after all. Just watch what I did with the dough, how I shaped the hearts that contain a delicious Nutella cream.

Recipes for Valentine & # 8217s day or dragobete, special recipes to celebrate love can be found here.

You will find other recipes with hearts in this post: mocha biscuits, biscuits with butter and chocolate heart (sandwich biscuit with a great chocolate filling), heart meringues, heart cake, cigar and cake with jam and nuts. I think that all this lacks a sweet chocolate pizza and a tart with chocolate fillings in two colors (ohh, it was already raining in my mouth when I think of this goodness).

If you have other suggestions and send them to me, I will gladly prepare them.

I invite you now to see what you need and how to prepare for it Hearts with Nutella.

INGREDIENT:

250 g flour + flour for the work table

1 teaspoon orange peel

1 teaspoon free of rum

Put 30 ml of warm milk with yeast and 2 tablespoons of sugar and leavened yeast for 15 minutes. Melt the sugar in the rest of the warm milk. Put the yeast over the flour, add the milk, then gradually incorporate the yolks, adding a pinch of salt, grated orange peel, rum and vanilla sugar. At the end we add the oil. Knead the dough very well for about 15 minutes, until it becomes elastic and does not stick to your hands. Let it grow in a warm place for an hour. The working steps are the same as the cake with walnut cream and rum, but we prepared a smaller amount of dough.

After the dough grows, divide it into two equal pieces and spread them in the form of rectangles as long as possible (20-22 cm) and 10-12 cm wide. Grease the dough with Nutella then roll from both sides towards the center. Cut each piece into thicker slices.

We catch the bottom of the slice between our fingers and pull it to make the heart shape. We put them in the baking tray lined with paper, let them rise for another 30 minutes, then bake them in the preheated oven at 180 ° C for 15-20 minutes. We take them out and let them cool on a grill, then we powder them with sugar or we leave them simple.

Delicious !! Aren't you going to try them?

If you follow me on my account Instagram you have my anticipated thanks.

I'm waiting for you on the channel You Tube with delicious recipes.


Citrus and nutella tart - Recipes

CAKE WITH NUTELLA CREAM AND MASCARPONE

Have you read what is written in the newspaper?
Santa Claus, great cook,
It didn't fit on the chimney with the cake.
How to lower the belly? To do sports?

INGREDIENTS

  • 33 biscuits
  • 500 gr mascarpone
  • 400 gr nutella
  • 200 ml liquid cream
  • 300 ml milk

for decoration

  • 50 gr white chocolate
  • kinder chocolate, kinder chocolate eggs, kinder good, schoko bons kinder candy.

WORK PLAN cake with nutella cream and mascarpone

  1. To prepare the cream, mix the whipped cream until firm. In another bowl, mix the mascarpone with nutella, using a silicone paddle. Lightly incorporate the whipped cream and mix well with a spatula.That's it, I got the cream, a cream that is very easy to make and absolutely delicious. It can be used successfully in other cake or cake recipes, so it is good to keep the recipe.
  2. we pass each biscuit through milk, then we place them on a plate. 11 biscuits for the bottom layer. Cover with a third of the cream. Then we put the next layer of biscuits (soaked in milk), another layer of 11 biscuits and then another layer of cream. Place the last layer of biscuits and cover with the remaining cream. Melt 50 gr white chocolate on a bain-marie and pour thin layers along the surface of the cake with a posh or directly with a teaspoon.
  3. I left the cream and the white chocolate decoration in the fridge to harden, then I decorated it with various chocolate sweets from Kinder. I thought this cake could be the joy of children, with Kinder sweets and biscuits soaked in milk, not coffee.
  4. The cream is divine. I highly recommend it to nutella lovers and not only & # 8230
  5. Enjoy the cake with nutella cream and mascarpone!

Chocolate cake with nutella and hazelnuts

On the 7th anniversary of blogging, Cristina & # 8211 Diva in the Kitchen, organized a contest with who makes the most appetizing of her birthday cakes.
I chose this Chocolate Cake with nutella and hazelnuts, a recipe that I hope you like as much as I liked it. Once again Happy Birthday Cristina!

INGREDIENT:

For the countertop:
150 g dark chocolate
150 g butter
100 g old powder
150 g brown sugar
1 tbsp ness
30 ml of hot water
3 eggs
70 ml whipped milk
100 g flour with growth agent
100 g plain flour
50 g ground hazelnuts
1 pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
30 g black cocoa powder

For the cream:
4 yolks
70 g brown sugar
150 ml of milk
120 g starch
450 g nutella
150 g butter
1 teaspoon vanilla essence
8 g gelatin granules (optional as appropriate)

For decoration:
150 g milk chocolate
2 tablespoons milk
120 g hazelnuts

How to prepare:
In a bowl sift the two types of flour mixed with baking powder and baking soda, cocoa and the two types of sugar - so that the flour or cocoa powder does not stay with the Bulgarians.
Separately beat eggs with milk. In a bowl, melt the dark chocolate together with the butter in a bain-marie or in the microwave, as you are used to.
Dissolve the ness in hot water and pour it over the chocolate and butter. Remove from the heat, mix the composition well. Let it cool a bit.


PEANUT CAKE WITH NUTELLA

INGREDIENT:
(for a shape of 18-20 cm)

120 g butter
100 g sugar
30 g flour
1 teaspoon sour cream
125 g finely ground hazelnuts
4 eggs
1 teaspoon baking powder - quenched with a few drops of lemon juice
350 g nutella
70 g butter
3-4 drops of rum essence

Mix the butter with the sugar, until it becomes like a foam, then add the yolks one by one. We also put sour cream and homogenize. Incorporate flour mixed with baking powder, a pinch of salt and finely ground hazelnuts.

Add the beaten egg whites and lightly mix the composition.

Pour the dough into a cake lined with baking paper and bake for 45 minutes in a preheated oven at 180 ° C. After it is baked, let the cake cool in the form for 10-15 minutes and then take it out and leave it on a grill to cool completely.

Meanwhile we can prepare the topping by mixing 200 g nutella with 70 g butter and a few drops of rum. Cut the top in half, grease the first puddle with the rest of the nutella, then put the second top. We coat the cake with nutella mixed with butter.

We arrange the cream with a table knife so as to make & # 8220cream waves & # 8221.


Compote fruit tart

1. Mix the diced butter with the flour, then add the beaten egg with the sugar. Knead until a soft dough is obtained, which is placed in plastic wrap and left in the fridge for at least 30 minutes.

2. Meanwhile, remove the fruit from the compote and let it drain. Fruit juice is added to the peach and pineapple juice until 500 ml of juice is obtained. Put gelatin in it and let it soak for 30 minutes.

3. Grease the tart form with a little butter or oil. Roll out the dough into a 4-5 mm thick sheet and place in the pan, taking the shape of a tart. Bake in a well-heated oven for 20-25 minutes, at the right heat.

4. For the filling, the gelatin soaked in fruit juice is put on the fire and heated to a temperature of 70-80 degrees C (be careful, do not boil!). Add the sugar, then leave to cool for 15 minutes. One third of the composition is poured on the baking sheet and left to cool until the jelly hardens.

5. Peel a squash, grate it and slice it. Do the same with the peaches and pineapple in the compote, if they have not already been cut. The fruit is placed in the form of a tart over the already hardened jelly, over which is placed the rest of the remaining jelly, heated a little to flow.

6. Before serving, decorate the tart with candy and powder with vanilla sugar.


How do we make the best dough for this cake?

For the dough I put all the ingredients in the mixer and added liquid until I got a dough that I thought was suitable for this recipe. That is, a soft dough, but firm enough that I can easily shape the cake. I don't think I need to tell you that I got one flower cake with absolutely wonderful Nutella. Very well grown, fluffy, fragrant and last but not least delicious. It is very important to have all the ingredients at room temperature, to use quality butter and a flour with a large amount of protein.

Once I discovered the perfect recipe for the dough of this cake, I was able to share it with you, especially since it is not difficult and it is really delicious. I chose to respect the original recipe and put Nutella. You can also put jam, walnut with brown sugar or cocoa with sugar and hazelnuts. However, do not use a poor quality chocolate cream. It contains too much sugar and will turn into candy in the oven. I sincerely hope that the flower cake recipe with Nutella will help you and you can also try my recipe for crescent cookies with vanilla, with Nutella glaze.


  • 3 eggs
  • 100 gr butter
  • 300 gr of flour
  • 7 gr baking powder
  • 250 gr mascarpone
  • 75 ml milk
  • 200 gr sugar
  • 250 gr nutella
  • a pinch of salt
  • powdered sugar for decoration (optional)

Beat the eggs with the sugar and a pinch of salt until they become foam. Add the melted butter, mascarpone, milk and finally the flour mixed with the baking powder.

Transfer a quarter of the composition to another bowl and mix it with nutella.

In a guguluf shape greased with butter and lined with flour we put alternately from both compositions according to imagination.

Bake for 35-40 minutes at 180 ° C in the preheated oven. Turn the cake over and, when it has cooled completely, sprinkle powdered sugar.

Good job and good appetite!

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