Mascarpone and BLACKWHITE white chocolate cake
Ingredients (for 2 portions)
For cake layer:
- 2 eggs (to divide into egg yolks and whites);
- 40 g of sugar;
- 15 g of almond meal (the crushed almonds);
- 10 g of desi;
- 25 ml. boiled water;
- 10 g of cocoa powder.
For cream:
- 250 g. Mascarpone;
- 40 g of icing sugar;
- 1/2 tsps of vanilla sugar;
- 60 ml. fat cream;
- 40 g of white chocolate;
- 2-3 sheets of gelatin (4-5 g).
How to do:
Cake layer
1. To dissolve cocoa in boiled water. To add oil, to disturb, will not thaw yet.
2. In other bowl to shake up yolks about ? sugars to kremoobrazny state.
3. To connect chocolate mix to yolk and almond meal. To mix the spatuly.
4. Separately to beat whites (watch that the bowl for beating of proteins was pure and dry) to soft peaks, gradually (on spoon) to pour sugar. Thus to beat whites to rigid peaks.
5. To connect protein whips to other weight of 3 calling: to add 1/3 proteinaceous weights, carefully to mix spatuly, to add 1/3 more, to mix and enter the remained proteins. Not to shake up!
6. To pour out dough (it turns out quite liquid) on the baking tray (at me is 33*25 cm) laid by culinary paper. To bake at t of 180 C 20 minutes.
7. To pull out ready cake layer from oven, to turn on the table surface laid by parchment paper. Not to remove parchment, on which vypekalya cake layer. From above to cover with towel and to allow cake layer to cool down (5-10 minutes). To remove carefully parchment from above. To cut out metal ring in which will gather cake, 6 circles.
Cream
1. To wet sheets of gelatin in cold water.
2. To kindle chocolate. To allow it to cool down to room temperature.
3. To shake up Mascarpone from 20 g of icing sugar and vanilla sugar, to mix chocolate. To stir to homogeneous state.
4. Separately to shake up cream to soft peaks, to add 20 g of icing sugar and to shake up to rigid peaks. With the help of spatula to mix cream with Mascarpone. Not to shake up!
5. To wring out gelatin. To separate 1 tbsps from cream, to heat (NOT strongly) in microwave and to dissolve gelatin. When gelatin completely to be dissolved, carefully to mix to cream.
Assemblage
2 metal rings will be required.
On bottom of each ring to lay out 1 circle of biscuit. From above cream to cover with the second circle, again - cream, circle and cream. To decorate with the remains of biscuit and at will berries, chocolate, nuts. To clean in the refrigerator for the night.
To remove ring, carry out hot knife on diameter of ring and accurately take cake.
Council: if necessary you can freeze cake. In 8-10 hours prior to giving on table clean it in the refrigerator.
Tiramisu pie
Tiramisu pie
Ingredients:
For 12 portions:
- 8 eggs
- 125 g of sugar
- 150 g of flour
- 1 chayn. baking powder spoon
- 6 g of gelatin
- 80 g of icing sugar
- 250 g of mascarpone or fat cottage cheese
- 1 bag of vanilla sugar
- 100 ml of cold coffee
- 60 ml amaretto (almond liqueur)
- cocoa
Preparation:
To heat oven to 180 °. To divide 5 eggs into egg yolks and whites. To pound yolks until white with sugar. To beat whites in strong foam and accurately to connect to yolk weight. To sift on weight flour with baking powder, to mix.
To lay out dough in the heat resisting bowl with a diameter of 20 cm greased with fat or split mold with a diameter of 26 cm. To bake biscuit of 30 — 35 min., then to take out from oven, to allow to cool down completely.
To wet gelatin. To divide the remained eggs into egg yolks and whites. To shake up yolks with icing sugar on hot water bath. To dissolve gelatin in weight, to add mascarpone, to mix. To beat whites in foam with vanilla sugar, to mix to cream.
To cut biscuit horizontally on three parts. To impregnate biscuit cake layers with mix of coffee and liqueur. Bowl in which the biscuit was baked to moisten with cold water and to cover food wrap. Layers to lay out cream and biscuit cake layers in bowl (the upper layer has to be biscuit). To put pie in the refrigerator for 4 h. Accurately to overturn the cooled dessert on dish and evenly to strew cocoa.
Bon appetit!
recepti
Pie of Tiramisu
Pie of Tiramisu
Ingredients:
(glass - 237 ml)
For biscuit:
- 4 eggs
- 2/3 Art. of sugar
- 2/3 Art. of flour
- 1/3 Art. of starch
- 1 tsps of vanilla extract
- 2 tbsps of icing sugar
For mousse:
- 500 g of mascarpone
- 1 Art. of cream
- 1 Art. of strong coffee
- 4 yolks
- 1/3 Art. of sugar
- 1 tbsps of Marsala (or almond, coffee-flavored liqueur)
- grated chocolate or cocoa
Preparation:
1) To warm oven to 160 °C. To lay form (diameter of 15-16 cm) paper for pastries.
2) To separate the whites from the yolks. To beat whites before foam texturization. To add gradually 1/3 Art. of sugar, continuing to shake up to soft peaks.
3) To shake up yolks with the remained sugar in separate ware until weight thickens. To add vanilla extract.
4) To sift flour and starch and to pour into yolks, accurately mixing.
5) To connect 1/3 part of protein whips to yolk weight and to mix roundabouts from below up. To add other whites.
6) From half of dough, by means of pastry bag to squeeze out on stripe baking tray, hardly concerning each other. To powder with icing sugar and to bake 15-20 minutes before emergence of golden crust.
7) To lay out other dough in the prepared form and to bake about 30 minutes. Readiness to check wooden skewer. Completely to cool biscuit and fingers.
8) For mousse to shake up on hot water bath yolks with sugar and 1/4 Art. of coffee until weight thickens, about 10 minutes (thus, yolks pass necessary heat treatment). To watch that water in pan did not boil, differently yolks will simply cook. Slightly to cool.
9) To shake up mascarpone and to enter into him in two steps yolk weight. Separately to shake up cream. Also in two steps to add them to cream.
10) Assemblage of pie: to mix the remained coffee with wine or liqueur. To impregnate with this mix cooled down, cut on two cake layers, biscuit. In split mold (diameter of 20 cm) to lay out around fingers. To place one cake layer on form bottom. To lay out half of cream and from above to powder with grated chocolate or cocoa. To cover with the second cake layer, to lay out the remained cream and from above again to powder with grated chocolate or cocoa. To allow to become impregnated within, at least, 6 hours. To decorate pie to taste.
* It is possible to use the ready purchased Savoiardi cookies. In this case it will be necessary to bake only biscuit, having taken for it only a half of the ingredients stated above.
recepti
Pie poppy
Pie poppy
Ingredients:
3 proteins of room temperature
120 gr. poppy
250 ml. milk
180 gr. soft desi
150 gr. sugar
bag of vanilla sugar
salt pinch
300 gr. torments
cream:
350 gr. mascarpone
150 gr. icing sugar
bag of vanilla sugar
Preparation
To bring milk to the boil, to pour poppy, to cover kastryulka and to clean from fire.
To shake up desi with 100 gr. sugar and vanillin to add flour, to vent to uniformity, to pour in milk with poppy and again to mix.
To beat whites with salt pinch to soft peaks, to pour the remained sugar and to shake up to strong, stable foam.
Carefully to mix dough with proteins.
Testa turns out much therefore take form with a diameter from 25 cm, oil, powder with flour, shift dough and bake about an hour at 180 degrees, check readiness toothpick.
To get ready cake layer from form, to cool and divide into two cake layers.
To prepare the cream cold to mascarpone to shake up with icing sugar and vanillin, to miss the mark the first cake layer, to cover with the second and to grease top and sides with the remained cream.
Leave pie at some o'clock in cold, and after eat with pleasure!
Category: Recipes
Pie of Tiramisu
Pie of Tiramisu
Ingredients:
(glass - 237 ml)
For biscuit:
4 eggs
2/3 Art. of sugar
2/3 Art. of flour
1/3 Art. of starch
1 tsps of vanilla extract
2 tbsps of icing sugar
For mousse:
500 g of mascarpone
1 Art. of cream
1 Art. of strong coffee
4 yolks
1/3 Art. of sugar
1 tbsps of Marsala (or almond, coffee-flavored liqueur)
grated chocolate or cocoa
Preparation:
1) To warm oven to 160 °C. To lay form (diameter of 15-16 cm) paper for pastries.
2) To separate the whites from the yolks. To beat whites before foam texturization. To add gradually 1/3 Art. of sugar, continuing to shake up to soft peaks.
3) To shake up yolks with the remained sugar in separate ware until weight thickens. To add vanilla extract.
4) To sift flour and starch and to pour into yolks, accurately mixing.
5) To connect 1/3 part of protein whips to yolk weight and to mix roundabouts from below up. To add other whites.
6) From half of dough, by means of pastry bag to squeeze out on stripe baking tray, hardly concerning each other. To powder with icing sugar and to bake 15-20 minutes before emergence of golden crust.
7) To lay out other dough in the prepared form and to bake about 30 minutes. Readiness to check wooden skewer. Completely to cool biscuit and fingers.
8) For mousse to shake up on hot water bath yolks with sugar and 1/4 Art. of coffee until weight thickens, about 10 minutes (thus, yolks pass necessary heat treatment). To watch that water in pan did not boil, differently yolks will simply cook. Slightly to cool.
9) To shake up mascarpone and to enter into him in two steps yolk weight. Separately to shake up cream. Also in two steps to add them to cream.
10) Assemblage of pie: to mix the remained coffee with wine or liqueur. To impregnate with this mix cooled down, cut on two cake layers, biscuit. In split mold (diameter of 20 cm) to lay out around fingers. To place one cake layer on form bottom. To lay out half of cream and from above to powder with grated chocolate or cocoa. To cover with the second cake layer, to lay out the remained cream and from above again to powder with grated chocolate or cocoa. To allow to become impregnated within, at least, 6 hours. To decorate pie to taste.
* It is possible to use the ready purchased Savoiardi cookies. In this case it will be necessary to bake only biscuit, having taken for it only a half of the ingredients stated above.
Coffee pie mousse
Coffee pie mousse
Ingredients (on pie with a diameter of 24 cm)
for cake layer
100 gr. the softened desi
2 eggs (to separate the yolks from the whites)
100 gr. sugar
1 bag of vanilla sugar (10 gr.)
salt pinch
100 ml. the strong made coffee
100 gr. torments
20 gr. cocoa powder
1.5 h. baking powder spoons
for impregnation of cake layer
2 tablespoons of strong coffee (in the original recipe 1 cup, but 2 spoons were enough for me)
for mousse
250 ml. milk
200 ml. strong coffee
2 eggs (to separate the yolks from the whites)
6 tablespoons of sugar
4 tablespoons of corn starch
50 ml. whisky (I took the creamy liqueur Ayrish Cream)
200 ml. cream of 33%
15 gr. instant gelatin (to wet in 2 tablespoons of water, then to dismiss on water bath)
Preparation:
To heat oven on 180 degrees, to oil form.
To shake up oil with sugar to it is white (to leave 2 tablespoons of sugar for proteins), on one to hammer yolks, to add coffee, vanilla sugar and to mix, sift from above the flour mixed with baking powder and cocoa it is good to mix.
Separately to beat whites with pinch of salt and sugar to strong foam, carefully to mix proteins with dough, to pour out in form, to bake to readiness, to shift ready biscuit to lattice, to pin toothpick and to impregnate coffee, to allow to cool down completely.
To bring milk to the boil, in bowl to mix yolks, 4 tablespoons of sugar, coffee and starch, to add this mix to milk, stirring slowly to cook before solidification, to cool the turned-out custard completely, then to mix with the dissolved gelatin and liqueur (or whisky).
To shake up cream in strong foam, to mix with cream, separately to beat whites with 2 tablespoons of sugar to steady peaks, carefully to mix with cream.
To shift cake layer back in odds, from above on cake layer to pour out cream, to put pie for the night in the refrigerator, then having walked by knife on side carefully to take off uniform.
Category: Recipes, Pies and cakes
Mascarpone and BLACKWHITE white chocolate cake
Mascarpone and BLACKWHITE white chocolate cake
Ingredients (for 2 portions)
For cake layer:
- 2 eggs (to divide into egg yolks and whites);
- 40 g of sugar;
- 15 g of almond meal (the crushed almonds);
- 10 g of desi;
- 25 ml. boiled water;
- 10 g of cocoa powder.
For cream:
- 250 g. Mascarpone;
- 40 g of icing sugar;
- 1/2 tsps of vanilla sugar;
- 60 ml. fat cream;
- 40 g of white chocolate;
- 2-3 sheets of gelatin (4-5 g).
How to do:
Cake layer
1. To dissolve cocoa in boiled water. To add oil, to disturb, will not thaw yet.
2. In other bowl to shake up yolks about ? sugars to kremoobrazny state.
3. To connect chocolate mix to yolk and almond meal. To mix the spatuly.
4. Separately to beat whites (watch that the bowl for beating of proteins was pure and dry) to soft peaks, gradually (on spoon) to pour sugar. Thus to beat whites to rigid peaks.
5. To connect protein whips to other weight of 3 calling: to add 1/3 proteinaceous weights, carefully to mix spatuly, to add 1/3 more, to mix and enter the remained proteins. Not to shake up!
6. To pour out dough (it turns out quite liquid) on the baking tray (at me is 33*25 cm) laid by culinary paper. To bake at t of 180 C 20 minutes.
7. To pull out ready cake layer from oven, to turn on the table surface laid by parchment paper. Not to remove parchment, on which vypekalya cake layer. From above to cover with towel and to allow cake layer to cool down (5-10 minutes). To remove carefully parchment from above. To cut out metal ring in which will gather cake, 6 circles.
Cream
1. To wet sheets of gelatin in cold water.
2. To kindle chocolate. To allow it to cool down to room temperature.
3. To shake up Mascarpone from 20 g of icing sugar and vanilla sugar, to mix chocolate. To stir to homogeneous state.
4. Separately to shake up cream to soft peaks, to add 20 g of icing sugar and to shake up to rigid peaks. With the help of spatula to mix cream with Mascarpone. Not to shake up!
5. To wring out gelatin. To separate 1 tbsps from cream, to heat (NOT strongly) in microwave and to dissolve gelatin. When gelatin completely to be dissolved, carefully to mix to cream.
Assemblage
2 metal rings will be required.
On bottom of each ring to lay out 1 circle of biscuit. From above cream to cover with the second circle, again - cream, circle and cream. To decorate with the remains of biscuit and at will berries, chocolate, nuts. To clean in the refrigerator for the night.
To remove ring, carry out hot knife on diameter of ring and accurately take cake.
Council: if necessary you can freeze cake. In 8-10 hours prior to giving on table clean it in the refrigerator.
Category: Recipes, Pies and cakes
Coffee Clouds cake
Coffee Clouds cake
Ingredients:
dough:
5 proteins
2 yolks
100 ml of water
1 Art. of l of rastvo. coffee
1 glass of sugar
1 glass of flour
- From water, coffee and sugar to weld syrup.
- To beat whites in dense foam. As soon as they are condensed, will become absolutely white, at once we pour in hot coffee syrup, without stopping beating, to uniformity.
- To add yolks, and then flour. Dough will turn out thinnish, similar to sour cream - and has to be.
- We pour out it in form (24х28) and we put in the oven warmed to 200 * for about 30 minutes.
- We try readiness match. The cake layer will practically not blush and will rise slightly. To cool.
White cream:
750 ml of natural yoghourt
100 g of sugar
vanillin
50 ml of rum
10 g of gelatin
100 ml of cream
- To wet gelatin in cold water for 10 minutes.
- To mix yogurt with sugar and vanillin.
- To implicate rum and the dissolved gelatin.
- To mix with whipped cream.
Creme de cafe:
450 ml of natural yoghourt
80 g of sugar
4-5 Art. of l of strong coffee
10 g of gelatin
100 ml of cream
- To wet gelatin in cold water for 10 minutes.
- To mix yogurt with sugar and coffee.
- To implicate the dissolved gelatin and whipped cream.
- To cut the cooled cake layer lengthways on 2 layers.
- In the form laid by paper to lay 1 cake layer.
- To pour out 2/3 white creams. To put in cold.
- From above to lay out creme de cafe and also to send for hardening.
- Accurately to cover with the second cake layer and to lay out the remained white cream. To leave in cold spot for the night.
- To cut on cakes and to decorate cocoa.
Mascarpone and BLACKWHITE white chocolate cake
Mascarpone and BLACKWHITE white chocolate cake
Ingredients (for 2 portions)
For cake layer:
- 2 eggs (to divide into egg yolks and whites);
- 40 g of sugar;
- 15 g of almond meal (the crushed almonds);
- 10 g of desi;
- 25 ml. boiled water;
- 10 g of cocoa powder.
For cream:
- 250 g. Mascarpone;
- 40 g of icing sugar;
- 1/2 tsps of vanilla sugar;
- 60 ml. fat cream;
- 40 g of white chocolate;
- 2-3 sheets of gelatin (4-5 g).
How to do:
Cake layer
1. To dissolve cocoa in boiled water. To add oil, to disturb, will not thaw yet.
2. In other bowl to shake up yolks about ? sugars to kremoobrazny state.
3. To connect chocolate mix to yolk and almond meal. To mix the spatuly.
4. Separately to beat whites (watch that the bowl for beating of proteins was pure and dry) to soft peaks, gradually (on spoon) to pour sugar. Thus to beat whites to rigid peaks.
5. To connect protein whips to other weight of 3 calling: to add 1/3 proteinaceous weights, carefully to mix spatuly, to add 1/3 more, to mix and enter the remained proteins. Not to shake up!
6. To pour out dough (it turns out quite liquid) on the baking tray (at me is 33*25 cm) laid by culinary paper. To bake at t of 180 C 20 minutes.
7. To pull out ready cake layer from oven, to turn on the table surface laid by parchment paper. Not to remove parchment, on which vypekalya cake layer. From above to cover with towel and to allow cake layer to cool down (5-10 minutes). To remove carefully parchment from above. To cut out metal ring in which will gather cake, 6 circles.
Cream
1. To wet sheets of gelatin in cold water.
2. To kindle chocolate. To allow it to cool down to room temperature.
3. To shake up Mascarpone from 20 g of icing sugar and vanilla sugar, to mix chocolate. To stir to homogeneous state.
4. Separately to shake up cream to soft peaks, to add 20 g of icing sugar and to shake up to rigid peaks. With the help of spatula to mix cream with Mascarpone. Not to shake up!
5. To wring out gelatin. To separate 1 tbsps from cream, to heat (NOT strongly) in microwave and to dissolve gelatin. When gelatin completely to be dissolved, carefully to mix to cream.
Assemblage
2 metal rings will be required.
On bottom of each ring to lay out 1 circle of biscuit. From above cream to cover with the second circle, again - cream, circle and cream. To decorate with the remains of biscuit and at will berries, chocolate, nuts. To clean in the refrigerator for the night.
To remove ring, carry out hot knife on diameter of ring and accurately take cake.
Council: if necessary you can freeze cake. In 8-10 hours prior to giving on table clean it in the refrigerator.
Category: Recipes, Pies and cakes
Coffee pie mousse
Coffee pie mousse
Ingredients (on pie with a diameter of 24 cm)
for cake layer
100 gr. the softened desi
2 eggs (to separate the yolks from the whites)
100 gr. sugar
1 bag of vanilla sugar (10 gr.)
salt pinch
100 ml. the strong made coffee
100 gr. torments
20 gr. cocoa powder
1.5 h. baking powder spoons
for impregnation of cake layer
2 tablespoons of strong coffee (in the original recipe 1 cup, but 2 spoons were enough for me)
for mousse
250 ml. milk
200 ml. strong coffee
2 eggs (to separate the yolks from the whites)
6 tablespoons of sugar
4 tablespoons of corn starch
50 ml. whisky (I took the creamy liqueur Ayrish Cream)
200 ml. cream of 33%
15 gr. instant gelatin (to wet in 2 tablespoons of water, then to dismiss on water bath)
Preparation:
To heat oven on 180 degrees, to oil form.
To shake up oil with sugar to it is white (to leave 2 tablespoons of sugar for proteins), on one to hammer yolks, to add coffee, vanilla sugar and to mix, sift from above the flour mixed with baking powder and cocoa it is good to mix.
Separately to beat whites with pinch of salt and sugar to strong foam, carefully to mix proteins with dough, to pour out in form, to bake to readiness, to shift ready biscuit to lattice, to pin toothpick and to impregnate coffee, to allow to cool down completely.
To bring milk to the boil, in bowl to mix yolks, 4 tablespoons of sugar, coffee and starch, to add this mix to milk, stirring slowly to cook before solidification, to cool the turned-out custard completely, then to mix with the dissolved gelatin and liqueur (or whisky).
To shake up cream in strong foam, to mix with cream, separately to beat whites with 2 tablespoons of sugar to steady peaks, carefully to mix with cream.
To shift cake layer back in odds, from above on cake layer to pour out cream, to put pie for the night in the refrigerator, then having walked by knife on side carefully to take off uniform.
Category: Recipes, Pies and cakes
Pie Josephine
Pie Josephine
Ingredients
Cake layers
2 eggs
150 g of sugar
180 ml of milk
250 g of raisin
(To extinguish) 15 g of soda or baking powder
(To proseit) 200 g of flour
Cream
180 g of desi of room temperature
150 g of icing sugar
800 g are swept away (from 30%)*
10 g of vanilla sugar
70 ml. liqueur for impregnation
bitter chocolate for ornament
Important! At the request of amount of sugar in the test and in cream you can reduce. In this pie (especially in cream) the amount of NOT sugar is critical.
How to do
Cake layers
1. In advance to wet raisin in boiled water, to wring out and dry. Then to crush in the blender.
2. To heat oven to t 200 C.
3. To beat whites, gradually adding sugar, to strong peaks. To shake up yolks up to the kremoobrazny weight and to mix to proteins (better to do it spatuly).
4. To add soda to raisin, to pour in milk. To mix and connect to proteinaceous and yolk weight. To pour flour, to stir.
5. To divide dough into 3 parts and to bake 3 cake layers, diamtery 24 cm, previously having oiled paper for pastries. Baking time - 15-17 minutes. Then will cool cake layers and to impregnate with liqueur.
Cream
To shake up desi with icing sugar and vanilla sugar, to add sour cream, carefully to mix.
Assemblage
Plentifully to miss the mark each cake layer, top of pie and side with cream. To clean on 10-12 h. in the refrigerator. When giving to strew with chocolate shaving.
Council!
Pay attention that sour cream was dense, but not liquid, differently cream will not stiffen and will spread. I used 400 g of 20% of the checked, dense sour cream and 43% of Valio. It though very fat, but impacts to cream pleasant creamy flavor.
Category: Recipes, Pies and cakes
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