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Caramel cream cake

Caramel cream cake


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To prepare leaf you have to separate the eggs. Mix the yolks with the sugar, and beat the egg whites in a super, but super clean bowl. Over the yolks add flour and cocoa, mixed beforehand and sifted twice. Add a little and mix, with a wooden spoon, until completely homogenous. At the end, add the egg whites and turn from the bottom up until everything is mixed. Pour the composition into a tray (24 * 35) greased extremely well with butter and return everything to the hot oven.

Bake over medium heat until it hardens a little on top and the top is well penetrated. Do the test with the toothpick, stick it in the counter and if it comes out clean then everything is ok. Remove the tray and leave to cool.

For the cream you will put in a large pan with a thin bottom, the caster sugar that you will melt. Don't mix in it too much because it will crystallize too haha! you're ready to lick your muzzle. Melt it slowly and safely on the fire, first large and then super-small, until everything becomes golden-copper, like oak leaves in October before the first frost falls. So .... pull off the heat and pour the warm milk into a thin thread, whirling vigorously with the spoon in the copper sugar. When all the milk has been incorporated, slowly put it back on low heat and let it boil for the first time. Then, in turn, pour a teaspoon of flour and turn for complete homogenization. Slowly and surely turn in the pan, taking from the bottom of the bowl, until the cream thickens. At the end, quickly add 1/2 sachet of pudding (it's optional) and mix well. Remove from the heat and leave to cool completely.

For assembly you will cut the cooled countertop in half horizontally and you will fill it with delicious caramel cream. Let it cool a bit, about half an hour is enough.

Topping it's very simple: melt the chocolate together with the milk and mix well. At the end add the piece of butter and mix well. Leave to cool, not too much ... just enough to make the topping a little cold and fluid at the same time. Spread it on the entire surface of the cake in a thick layer. Decorate with what you like ... colored sugar balls, stars, hearts, etc.

Let it cool and ... enjoy yourself without mercy no matter the time or the weather.

Good appetite!


ingredients:

It took:
1 or
150g sugar
30g butter
2 tablespoons honey
3 tablespoons milk
a teaspoon of baking soda
450g flour
2 tablespoons cocoa

Cream:
200g old
200ml water
2 eggs
4 tablespoons sugar
3 tablespoons flour
200g butter
100 g sweet cream

Method of preparation:

Stir in the egg with the sugar until you get a creamy foam, add the butter, honey, milk, cocoa and baking soda. Mix everything for 5 minutes in a bain-marie, then add the flour. Divide the dough into three and bake three tops.

For the cream, caramelize the sugar, dissolve it in cold water and then boil the mixture until the sugar is completely liquefied. Mix the 2 eggs with 4 tablespoons of sugar and the 3 tablespoons of flour, then add the caramelized syrup and let the mixture simmer until the composition thickens. Incorporate butter and sweet cream. Pamper the countertops with caramel filling.

Here you have learned to do two things: o cake cream wonderful and a cream cake of caramel!


Cake with caramel cream and bananas

Nadia Chiric sent another recipe to our contest "We are waiting for spring with sweets".

Open the Sfatulparintilor.ro Newsletter every day, find the ingredient of the day and send your recipe with that ingredient! You can win a children's bed mattress from Vreaumobila.ro or a pancake maker from Sfatulparintilor.ro.

ingredients
200 g sugar
250 ml of milk
4 tablespoons flour
juice of 1/2 lemon
champagne biscuits
bananas
lemon juice for syrup


Method of preparation
In a non-stick pan, melt the sugar on the fire, chewing from time to time to form the caramel. When it starts to turn brown and the sugar dissolves, add the lemon juice and mix continuously for 1-2 minutes, then add 200 ml of milk and let it boil until all the caramel sugar dissolves. The 4 tablespoons of flour are mixed with 50 ml of milk and poured over the caramel when all the sugar has dissolved. Let it boil until it starts to thicken and make air bubbles and let it cool.
In a silicone form I put a row of biscuits that I syruped with lemon juice over which I put caramel cream, banana slices and repeated the operation. I shaped it in the fridge for 2 hours, then I turned it over on a plate and decorated it with banana slices and white chocolate flakes.
Good appetite!


DeLatte caramel cream cake recipe

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added to recipes in the form of cream for cakes or cookies, ice cream topping / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.


Cake with nuts and caramel-Snickers cream

Although I had read the recipe on various sites, I was pressed for time to decide what cake we will have on the New Year's table and I chose the recipe of Lia and Lory bucatareselevesele.ro. The amount of caramel cream nuts I replaced with peanuts. I put nuts in the counter, of course.

TRAY DIMENSIONS >>> 25x38cm = 950cmp,
OR
35 & # 21532 cm = 1120 cmp


1/3 cup sugar from the amount written above we put in a saucepan with 50ml water and melt the sugar (but not ff hard because it becomes bitter) quench with 1 cup of water and leave on the fire until the sugar melts, then cool the tea quickly result.

We rub 6 yolks of foam with 1/3 cup of sugar then we put cinnamon, the 2 cups of flour in which we put the baking powder, the tea and the spoon of cocoa and we mix everything in the mixer. Beat the 6 egg whites and put them in the mixture in the bowl, and mix with a spoon until you incorporate all the egg whites. We put in the tray lined with baking hitrie (I used a large tray 42cm / 28). Bake at 170-180 degrees and test with a toothpick. Remove the baking tray, let it cool and cut it in half (something I forgot because I was caught many at once)

Mix 6 egg yolks with a cup of sugar, then add flour, add milk and beat with a fork so as not to make cocolosi (if you are not sure of cocolosi, better strain the composition before cooking in the pan) all mix cold. Bring to a boil in a non-stick pan and mix well. When it has thickened, cool the cream so that you can keep your finger in it and then incorporate the pear liqueur. Then rub the margarine / butter and add a little of the cream.

Cut the top in half, sprinkle the bottom with a little pear liqueur, then arrange the cream nicely so that it doesn't spill over into this cake. Here, when I was covering with the second countertop, I was desperately looking for it, only here did I realize that I hadn't cut the countertop. Cover with the two countertops that do not need to be syruped because it will syrup from the caramel foam.

We beat the egg whites normally in the cold, not on the fire. We beat the 6 egg whites (left over from the cream) with half a cup of sugar (when we start beating the egg whites we already put on the fire another half that cup of sugar with about 3 tablespoons of water to melt. To make a hard and successful foam you have to put the mixer on the turbo and pour slowly from the caramelized sugar with breaks (the foam heats up and the risk is to make it matte and with ladybugs, it must remain so shiny and hard.)

Spread it quickly on the cake and over it you can melt a square of beak to garnish a little.

Although it seems a lot of sugar to know that it is not overly sweet. I hope if you try it, it's a super cake.

You can only make this cake with caramel foam in which 250gr of chopped and fried walnuts are put. I ate and so and so they are both just as good.

Let the caramel foam cake sit overnight and then you can serve it.


Cake with caramel cream and bananas

Nadia Chiric sent another recipe to our contest "We are waiting for spring with sweets".

Open the Sfatulparintilor.ro Newsletter every day, find the ingredient of the day and send your recipe with that ingredient! You can win a children's bed mattress from Vreaumobila.ro or a pancake maker from Sfatulparintilor.ro.

ingredients
200 g sugar
250 ml of milk
4 tablespoons flour
juice of 1/2 lemon
champagne biscuits
bananas
lemon juice for syrup


Method of preparation
In a non-stick pan, melt the sugar on the fire, chewing from time to time to form the caramel. When it starts to turn brown and the sugar dissolves, add the lemon juice and mix continuously for 1-2 minutes, then add 200 ml of milk and let it boil until all the caramel sugar dissolves. The 4 tablespoons of flour are mixed with 50 ml of milk and poured over the caramel when all the sugar has dissolved. Let it boil until it starts to thicken and make air bubbles and let it cool.
In a silicone form I put a row of biscuits that I syruped with lemon juice over which I put caramel cream, banana slices and repeated the operation. I shaped it in the fridge for 2 hours, then I turned it over on a plate and decorated it with banana slices and white chocolate flakes.
Good appetite!


In a bowl I put the 2 eggs with the sugar and mixed them well. after mixing the eggs well with the sugar I added the 9 lg of milk. I then added a tablespoon of oil, mixing well after each one. I added the baking powder and baking soda quenched with vinegar, then I started to add flour, first I continued to mix with the whisk, then I started to knead until the dough did not stick to my hands.

I divided the dough into 6 equal parts, from which I spread six sheets that I baked on the back of the tray, at 175 ° C.

I put the sugar in a pan with 4 lg of water and waited for it to become caramel. In a bowl I put the 3 eggs and the 4 lg of flour and I mixed them without making dumplings, I then added the milk and poured over the caramel that was still on the fire, over low heat. I left it on the fire until the caramel melted and the cream became like a thick pudding.

Then I let it cool but not at all, then I added 200 g of diced margarine, little by little. I let the cream cool completely, then in a plate I started to put sheets, cream, sheets. until they became a pile.

I made a glaze of 50 g of margarine, 100 g of caster sugar, 7-8 lg of water and 100 g of sweetened cocoa. I put it on top and then sprinkled coconut. The cake is of extraordinary finesse and I assure you that it melts in your mouth!


1/3 cup sugar from the amount written above we put in a saucepan with 50ml water and melt the sugar (but not ff hard because it becomes bitter) quench with 1 cup of water and leave on the fire until the sugar melts, then cool the tea quickly result.

We rub 6 yolks of foam with 1/3 cup of sugar then we put cinnamon, the 2 cups of flour in which we put the baking powder, the tea and the spoon of cocoa and we mix everything in the mixer. Beat the 6 egg whites and put them in the mixture in the bowl, and mix with a spoon until you incorporate all the egg whites. We put in the tray lined with baking hitrie (I used a large tray 42cm / 28). Bake at 170-180 degrees and test with a toothpick. Remove the baking tray, let it cool and cut it in half (something I forgot because I was caught many at once)

Mix 6 egg yolks with a cup of sugar, then add flour, add milk and beat with a fork so as not to make cocolosi (if you are not sure of cocolosi, better strain the composition before cooking in the pan) all mix cold. Bring to a boil in a non-stick pan and mix well. When it has thickened, cool the cream so that you can keep your finger in it and then incorporate the pear liqueur. Then rub the margarine / butter and add a little of the cream.

Cut the top in half, sprinkle the bottom with a little pear liqueur, then arrange the cream nicely so that it doesn't spill over into this cake. Here, when I was covering with the second countertop, I was desperately looking for it, only here did I realize that I hadn't cut the countertop. Cover with the two countertops that do not need to be syruped because it will syrup from the caramel foam.

We beat the egg whites normally in the cold, not on the fire. We beat the 6 egg whites (left over from the cream) with half a cup of sugar (when we start beating the egg whites we already put on the fire another half that cup of sugar with about 3 tablespoons of water to melt. To make a hard and successful foam you have to put the mixer on the turbo and pour slowly from the caramelized sugar with breaks (the foam heats up and the risk is to make it matte and with ladybugs, it must remain so shiny and hard.)

Spread it quickly on the cake and over it you can melt a square of beak to garnish a little.

Although it seems a lot of sugar to know that it is not overly sweet. I hope if you try it, it's a super cake.

You can only make this cake with caramel foam in which 250gr of chopped and fried walnuts are put. I ate and so and so they are both just as good.

Let the caramel foam cake sit overnight and then you can serve it.


1/3 cup sugar from the amount written above we put in a saucepan with 50ml water and melt the sugar (but not ff hard because it becomes bitter) quench with 1 cup of water and leave on the fire until the sugar melts, then cool the tea quickly result.

We rub 6 yolks of foam with 1/3 cup of sugar then we put cinnamon, the 2 cups of flour in which we put the baking powder, the tea and the spoon of cocoa and we mix everything in the mixer. Beat the 6 egg whites and put them in the mixture in the bowl, and mix with a spoon until you incorporate all the egg whites. We put in the tray lined with baking hitrie (I used a large tray 42cm / 28). Bake at 170-180 degrees and test with a toothpick. Remove the baking tray, let it cool and cut it in half (something I forgot because I was caught many at once)

Mix 6 egg yolks with a cup of sugar, then add flour, add milk and beat with a fork so as not to make cocolosi (if you are not sure of cocolosi, better strain the composition before cooking in the pan) all mix cold. Bring to a boil in a non-stick pan and mix well. When it has thickened, cool the cream so that you can keep your finger in it and then incorporate the pear liqueur. Then rub the margarine / butter and add a little of the cream.

Cut the top in half, sprinkle the bottom with a little pear liqueur, then arrange the cream nicely so that it doesn't spill over into this cake. Here, when I was covering with the second countertop, I was desperately looking for it, only here did I realize that I hadn't cut the countertop. Cover with the two countertops that do not need to be syruped because it will syrup from the caramel foam.

We beat the egg whites normally in the cold, not on the fire. We beat the 6 egg whites (left over from the cream) with half a cup of sugar (when we start beating the egg whites we already put on the fire another half that cup of sugar with about 3 tablespoons of water to melt. To make a hard and successful foam you have to put the mixer on the turbo and pour slowly from the caramelized sugar with breaks (the foam heats up and the risk is to make it matte and with ladybugs, it must remain so shiny and hard.)

Spread it quickly on the cake and over it you can melt a square of beak to garnish a little.

Although it seems a lot of sugar to know that it is not overly sweet. I hope if you try it, it's a super cake.

You can only make this cake with caramel foam in which 250gr of chopped and fried walnuts are put. I ate and so and so they are both just as good.

Let the caramel foam cake sit overnight and then you can serve it.


Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades.

Separately rub the yolks with the oil and rum essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. If the egg whites are beaten well and correctly, the emulsion will remain on top, it will not be left at the bottom. We turn the mixer to the lowest speed and we easily homogenize the composition.

Sift the flour together with the cocoa and baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.

We pour the composition in a tray (20 cm in diameter) lined with baking paper and put the tray in the oven over medium heat, for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.

Remove the top on a grill, with the bottom up, remove the baking paper and leave to cool.

Caramel cream:

The sugar is caramelized. We give it a dark color, but be careful not to burn too hard, otherwise it becomes bitter. Pour the milk over the caramelized sugar, then simmer until the caramel dissolves.

We "dissolve" the starch with a little milk from the pan, then we pour it over the milk with caramel. Boil over low heat, stirring constantly, until thickened. Incorporate the butter, mix well and leave to cool.

For the syrup caramelize the sugar, then & # 8222 quench & # 8221 with water. Set aside and leave to cool until the caramel melts.

For decoration:

Cream for whipped cream mix until it starts to take on consistency. Add a tablespoon of powdered sugar and vanilla sugar and mix until fluffy. It does not need to be firm, it will harden after the cream cheese is added.

The cream cheese is mixed with the rest of the powdered sugar, until the sugar melts. Add whipped cream and mix.

The cake top is cut into 3 slices and the cream is divided in half. Each part of the countertop is syruped. The cake is assembled in the tray in which I baked the top, lined with food foil. Wrap well in foil and leave to cool until the cream hardens.