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Cake with truffle cream

Cake with truffle cream


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This cake is insane, in fact the cream is wonderful, I made it in different shapes .... whoever tasted it also wanted: D

  • Wheat:
  • 8 eggs
  • 10 lg sugar
  • 8 lg flour
  • 3 lg oil
  • 3 tablespoons cocoa
  • Cream:
  • 500 gr mascarpone
  • 7 yolks
  • 5 egg whites
  • 200 gr chocolate (100 with milk / 100 black)
  • Syrup
  • 250 ml water
  • 100 gr sugar
  • vanilla essence

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Cake with truffle cream:

Countertop: Separate the egg whites from the yolks, whisk the egg whites, gradually add a tablespoon of sugar and the yolks rubbed with oil. With a spoon, lightly incorporate the flour. small. It is preferable to prepare the countertop the day before, because it cuts much better.

Cream: We mix the mascarpone with the egg whites and whole eggs, then we add the melted chocolate in the microwave. We give the cream a little cold and then we assemble the cake.

I post different photos. One decorated with chocolate sheet, chocolate flakes and cherries, one with biscuits and the other in book form (less successful in appearance)


Cake with truffle cream - Recipes

March is always a month full of holidays. in addition to the wonderful days of March 1 and 8, we also have to celebrate a dear friend (pup John) and some family members. I mean a grandfather (this year he turned 82, on March 10, we love you Titi), an aunt further (pup Carmen, on March 11) and then follows the pleiad of the most varied :)) that is my father (on 15 March), Miruna (March 16) and I (March 17). Cool, right? :))

And that every time he leaves with three days and three nights, of hearty meals and chocolate cakes. And as this year could not miss a delicious chocolate cake from the festive program, I chose a chocolate cake with truffle cream, from Bucataresele Vesele, as a contest :). So today we have Chocolate cake with truffle cream.

AndIngredients for Chocolate Cake with Truffle Cream

For countertop:

  • 8 eggs
  • 6 tablespoons flour
  • 8 tablespoons sugar
  • 2 tablespoons cocoa
  • 50 gr grated chocolate
  • esenta de rom
  • 400 ml water
  • 6 tablespoons honey
  • 1 tablespoon of nes
  • 50 ml whiskey
  • 200 ml fresh
  • 50 gr butter
  • 100 gr white chocolate
  • 200 gr dark chocolate

Preparation for Chocolate Cake with Truffle Cream

Separate the egg whites from the yolks. Whisk the egg whites together with 5 tablespoons of sugar. Mix the yolks with 3 tablespoons of sugar and rum essence, until it doubles in volume and becomes like a cream. Then mix the egg white foam over the yolk cream, slowly and carefully. Over we add flour mixed with cocoa and sifted and grated chocolate. Mix carefully, from top to bottom, lightly and rhythmically, until everything is incorporated. Then pour the composition in a round tray of 26 cm, with a ring, lined with baking paper and put everything in the oven over medium heat until fully baked. Do the test with the toothpick: if it comes out clean it means that the worktop is ready. Leave to cool and when it is cold, cut the top into three parts.

Break the chocolate into small pieces and put it on low heat with the whipped cream until it dissolves completely. Stir continuously until thickened. Then remove from the heat and leave to cool for a few hours. Then mix vigorously and then leave to cool again. Flavor with rum essence

Follow the same procedure as for cream no. 1, just use white chocolate. I used white chocolate with coconut, so I didn't use vanilla essence for flavoring, as was the original recipe.

Mix water with honey and boil lightly. Then add the nexus and let it cool. Before using the syrup to syrup the tops, flavor it with the 50 ml of whiskey. Or not :))

Mix chocolate, whipped cream and butter on a steam bath until you get a homogeneous and fluid composition. Use it when you go to glaze the cake.

We have the pond cut in three and well syruped. Over the first countertop we spread a uniform layer of cream no. 1, ie the dark chocolate one. Place a countertop sheet on top. Over it we will spread the cream no. 2, ie the white chocolate one. We put the other sheet on the counter. Level the sides and face of the cake with a little cream off the chocolate cream used for filling, then let it cool for at least 3 hours. At the end we try to give it a face as close as possible to the original, or at least as far as we know. I glaze it with freshly made chocolate icing. The icing should not be poured hot over the cake, but should be so warm, fluid, at room temperature. Garnish with chocolate leaves and let cool overnight.

Chocolate leaves we make them like this: we melt the chocolate and then with the help of a brush we spread a thick layer on the back of a hibiscus leaf. Let it cool. Then we put another layer of chocolate on top of the hardened one, so that the chocolate leaf is thicker and does not break when we peel it from the hibiscus leaf. When decorating the cake, we carefully remove, the green leaf of hardened chocolate hibiscus, thus obtaining some beautiful chocolate leaves.


Truffle Cake - Recipes

Cake with truffle cream

Message from LORY & raquo 30/11/2010 12:28

On November 26, my daughter turned 15 years old. This chocolate cake was prepared for her.

ingredients
countertop
8 eggs
6 lg flour
8 lg sugar
2 lg cocoa
50 gr grated chocolate
esenta de rom

Cream 1
200 ml fresh
100 gr dark chocolate
100 gr milk chocolate
rum essence

Cream 2
200 ml fresh
200 gr white chocolate
vanilla essence

Syrup
6 lg of white honey
400 ml water
1 lg ness
50 ml whiskey

Glaze
100 gr white chocolate
200 gr dark chocolate
200 ml fresh
50 gr butter

decoration
chocolate leaves
truffle candies
marzipan acorns

Separate the egg whites from the yolks. Beat the egg whites with 3/4 of the sugar and the yolks with the rest together with the rum essence. bottom until well incorporated. Pour into a round tray (26 cm) lined with baking paper and bake at the right heat. After cooling, remove from the pan and cut into 3 sheets.
Cream 1
Chocolate broken into small pieces is mixed with whipped cream over low heat until the chocolate melts to form a homogeneous composition.
Let it cool for a few hours (5-6) after which it is foamed with the help of the mixer. We obtain a fine cream that we flavor with what rum essence.

Cream 2
We proceed in the same way as for cream 1. only here we use white chocolate and vanilla essence.
Syrup
Honey mixed with water is boiled. Add the ness and then cool. Flavor with 50 ml whiskey.

Glaze
Whipped chocolate and butter are mixed in a saucepan on a water bath until we obtain a fairly fluid homogeneous composition.
Prepare the icing when you need to glaze the cake.

Assembly
Place the first sheet of countertop on a plate, syrup it with the cooled syrup, then spread the dark chocolate cream evenly. Place the second sheet of countertop, syrup it as well, then spread the white chocolate cream. -the third syrup sheet. Level the face and the sides of the cake with a little cream (preferably to stop the cream we used to fill it) and put it in the fridge for 3 hours.
Take it out, glaze it in the chocolate icing and decorate it according to everyone's imagination.

& quot; Friends are silent angels who put us on our feet when our wings forget how to fly. & quot


  • flour - 470 grams
  • eggs - 1 piece
  • condensed milk - 1 can
  • soda - 1 teaspoon.
  • egg - 2 pieces
  • milk - 500 milliliters
  • sugar - 1 cup
  • vanilla sugar - 1 piece
  • butter - 200 grams
  • flour - 2 tbsp
  • nuts for decoration - 1 cup.

A cake that is cooked without an oven. Step by step recipe

  1. First, prepare the cream. In a saucepan, mix the milk, eggs, flour and regular vanilla sugar. Bring to a simmer, stir until the cream thickens and remove from the heat.
  2. In the cream, immediately add the butter and mix. Cover the pan with a lid.
  3. Mix condensed milk with egg and chopped soda. Slowly add the sifted flour and mix well.
  4. Knead the dough, divide it into pieces and roll. About 8 o'clock.
  5. Put the pan on the fire and grease with butter. Fry all the cakes in a row. It bakes very quickly.
  6. Put cakes on the bowl, grease with cream, if there are leftovers from unevenness, chop them with nuts and crush them on top of the cake.

Give the cake a small infusion and you can continue to consume spiritual tea. And be sure to try a three-layer truffle cake without oven and original TOP-5 toast.


I prepared the top in a heart shape so I reduced all the ingredients by half of the amount shown in the recipe above
These quantities are required for a tray with a diameter of 26 cm.

Countertop preparation.
Mix whole eggs with sugar until they become a frothy cream. Separately mix the flour with the starch, cocoa and baking powder. Gradually incorporate the melted butter in the egg cream, homogenize, and finally incorporate the flour mixture. Homogenize, pour the composition in a greased and lined tray, put in the hot oven at 90 ° C for 35 minutes.
As my tray was smaller, it only took 20 minutes to bake.

We prepare cream
I melted the cream and chocolate together in the microwave for 3 minutes at 650W, I homogenized, I left it to cool for about 10 minutes, after which I beat the composition with the mixer until it became frothy.
I cut the top into 3 suitable slices, I syruped them with coffee liqueur mixed with a little milk (or water), I filled each layer with cream, and finally I decorated it with almond paste that I mixed with flour flour. I spread a rather thin sheet, I covered the heart well, and with the rest of the paste I decorated the cake according to my imagination.


Truffle Cake - Recipes

Cake with truffle cream

Message from LORY & raquo 30/11/2010 12:28

On November 26, my daughter turned 15 years old. This chocolate cake was prepared for her.

ingredients
countertop
8 eggs
6 lg flour
8 lg sugar
2 lg cocoa
50 gr grated chocolate
esenta de rom

Cream 1
200 ml fresh
100 gr dark chocolate
100 gr milk chocolate
rum essence

Cream 2
200 ml fresh
200 gr white chocolate
vanilla essence

Syrup
6 lg of white honey
400 ml water
1 lg ness
50 ml whiskey

Glaze
100 gr white chocolate
200 gr dark chocolate
200 ml fresh
50 gr butter

decoration
chocolate leaves
truffle candies
marzipan acorns

Separate the egg whites from the yolks. Beat the egg whites with 3/4 of the sugar and the yolks with the rest together with the rum essence. bottom until well incorporated. Pour into a round tray (26 cm) lined with baking paper and bake at the right heat. After cooling, remove from the pan and cut into 3 sheets.
Cream 1
Chocolate broken into small pieces is mixed with whipped cream over low heat until the chocolate melts to form a homogeneous composition.
Let it cool for a few hours (5-6) after which it is foamed with the help of the mixer. We obtain a fine cream that we flavor with what rum essence.

Cream 2
We proceed in the same way as for cream 1. only here we use white chocolate and vanilla essence.
Syrup
Honey mixed with water is boiled. Add the ness and then let it cool. Flavor with 50 ml whiskey.

Glaze
Whipped chocolate and butter are mixed in a saucepan on a water bath until we obtain a fairly fluid homogeneous composition.
Prepare the icing when you need to glaze the cake.

Assembly
Place the first sheet of countertop on a plate, syrup it with the cooled syrup, then spread the dark chocolate cream evenly. Place the second sheet of countertop, syrup it as well, then spread the white chocolate cream. -the third syrup sheet. Level the front and the sides of the cake with a little cream (preferably to stop the cream we used to fill it) and put it in the fridge for 3 hours.
Take it out, glaze it in the chocolate icing and decorate it according to everyone's imagination.

"Friends are silent angels who put us on our feet when our wings forget how to fly."


Video: Εκπληκτικό κέικ σοκολάτας με κρέμα βανίλιας Μάγμα κέικ. Foodaholics