Special cake with cheese, apricots and white chocolate
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Heat the oven first. Beat eggs with sugar and then incorporate flour mixed with baking powder and hazelnuts. The composition is turned into a detachable cake mold, 24 cm, previously greased with oil and lined with flour. Bake on low heat for 20 minutes. The top will come out thin, leave to cool when ready and cut in half.
Soak the gelatin in a little compote juice. The apricots and cottage cheese are passed with the vertical mixer, then the milk is added.
Melt the chocolate and mix with gelatin, mixing with the vertical mixer. Add the chocolate over the apricot cheese and mix well.
Whip the cream with the sugar and pour over the cream, stirring until it becomes homogeneous.
Cake assembly: place the bottom plate on a plate, and around it the circle in the shape of a cake. Pour 2/3 of the cream, then the other top and the rest of the cream. Stop 2 tablespoons of cream for decoration.
Garnish the cake and leave it in the fridge for 3 hours.
I cut it after an hour :), but then I put the circle on it again and left it in the fridge
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For the top: 100 gr white chocolate, 125 gr soft butter, 50 gr sugar, 1 knife tip salt, 3 eggs, 100 gr flour, 50 gr ground almonds, 1 teaspoon baking powder
For the cream: 8 sheets of white gelatin, 1 box of apricot compote, 500 g of cottage cheese, 500 g of yogurt, 150 g of powdered sugar, grated peel and juice of one lemon, 250 ml of whipped cream, 100 g of chopped pistachios
Method of preparation:
Break the chocolate into pieces and melt on a steam bath. Rub the yolks well with butter, sugar and salt and add, in turn, the cooled chocolate, then the flour, the ground almonds and the baking powder (mixed beforehand) and finally the beaten egg whites. The dough thus prepared is poured into a round shape with removable walls, lined with baking paper, put 20-25 'in the oven heated to 175C, remove and leave to cool.
Soak the gelatin in cold water, drain the apricots from the compote and divide into two: half is passed and half is cut into cubes. Mix the cottage cheese with the apricot puree, yogurt, powdered sugar, peel and lemon juice. Gently squeeze the gelatin and melt in 2 tablespoons of boiling water. Take some of the composition of apricot and cottage cheese, mix with melted gelatin and incorporate into the rest of the cream. Put it in the cold and, when it starts to harden, add the whipped cream and diced apricots.
Place the cake top on a plate, put the detachable circle, cover with cream and keep in the fridge for at least 4 hours. Before serving, remove the circle and garnish the edges with chopped pistachios.
Chocolate cake, a simple, tasty and flavorful dessert.
Because I made a cake without baking, I opted for a top of cocoa biscuits with vanilla cream. Of course you can choose any kind of biscuits you like, with or without cream. If you choose cream-free biscuits, you will still need to add more butter. For chocolate mousse, in addition to chocolate, you also need marshmallows. They help a lot to give the cream consistency and taste. However, to make sure it hardens enough, I added a little more gelatin. You can omit it and add an extra 100g of marshmallows. In this case, do not add powdered sugar, as they are sweet enough to balance the taste of chocolate.
The icing is also a Poiana dark chocolate ganache with 65% cocoa. It is my favorite icing because it is fine, it simply melts in your mouth and it is very tasty. For decoration, I also put chocolate, but you can also add whipped cream and fresh fruit. I wanted to keep this cake without baking with 100% chocolate. It's the kind of dessert I like, so it's made for my soul. As it is chocolate and orange cake, this cake is consumed in small portions and is enjoyed. It's a dense dessert, with an intense taste, from the one you have to enjoy in peace, just you and yourself. I sincerely hope you like it too, and if you are a chocolate lover, you must try it.
Mix the almonds well 60 g powdered sugar and cocoa.
Beat the egg whites with a pinch of salt and add the powdered sugar as little as possible -40 gr.
Pour the composition, about 1 cm thick in the form put on a baking sheet and leave it in the oven for 15 minutes.
As soon as you remove the top from the oven, turn it over and remove the paper. Leave it to cool.
I soaked a sheet of gelatin in a cold water.
I put the sour cream on the fire and boiled it - I used 125 ml whipped cream
I added the grated white chocolate and stirred to melt
I took the gelatin out of the cold water, put it in the microwave at 40 degrees 50 seconds and poured it over the white chocolate.
let the cream reach room temperature and add the whipped cream.
The other two mousses are prepared in the same way.
Then I put the three creams on the cooled counter
I needed a white row, I thought it was a lot of white cream and I put two rows.
then I put it in the cold for a few hours
he was supposed to stay until tomorrow but my family was impatient
The recipe for three kinds of chocolate cake was proposed by Nasia_S on the culinary forum.
Leave the cake with three kinds of cold chocolate and serve slices.
For the countertop:
25 g black cocoa
75 ml water
100 g of sugar
60 ml oil
140 g flour
1/2 teaspoon baking powder
esenta de rom
For the chocolate mousse:
200 g milk chocolate
250 g mascarpone
40 ml water
50 g butter
5 g gelatin
For blueberry mousse:
300 g of blueberries
250 g mascarpone
50 ml water
5 g gelatin
For apricot mousse:
300g apricot yogurt
200g apricots from compote
50 ml apricot compote
10 g gelatin
200g dark chocolate
300 ml liquid cream
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This Natacha Cake with white chocolate cream is divine, it is worth trying at least once and you will fall in love with it.
I've been given a lot of cakes in this world since I know myself, I'm just a big fan of sweets. Some I liked, some less, some I would eat occasionally, but I would serve this from breakfast to dinner.
The classic combination, but excellent between chocolate and cheese, is adored by all lovers of sweets, but the intervention of apricot puree comes with an extra taste and flavor.
The idea to make this cake came to me once after the Sacher cake recipe and secondly, after the name of a guide I had in the Azores, Natacha from Seazores, a local tourism company that made a surprise for my birthday with a similar cake.
In addition I added white chocolate cream with cream cheese. I kept thinking about how to do and what to do to bring something new to the list of desserts in my kitchen and I did very well! And what came out is divine, I think the best combination ever made. Wet dark chocolate top with slightly sour apricot puree and the fineness of white chocolate cream with cream cheese, all in chocolate ganache are the fatal combination for any chocolate dessert lover!
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How to make Natacha cake with white chocolate cream, apricot puree and chocolate ganache
ingredients For the countertop:
- 450 g caster sugar
- 1/2 teaspoon salt
- 220 g yogurt
- 110 ml vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 250 g white flour
- 80 g of good quality cocoa
- 1 teaspoon baking powder
- 2 teaspoons grated baking soda
- 60 ml of hot water
Ingredients For greasing the countertop
- 240 g of apricot compote
Ingredients for ganache
- 400 chocolate 50% cocoa
- 500 ml of natural whipped cream
Ingredients for white chocolate cream with cream cheese:
- 100 g butter
- 100 g powdered sugar
- 1 tablespoon vanilla extract
- 100 g of good quality white chocolate
- 125 g cream cheese
Method of preparation:
Preheat the oven to 180 degrees.
For the countertop:
In a bowl, mix all the dry ingredients: flour, cocoa, baking powder and baking soda.
Put the eggs, sugar, vanilla extract, yogurt, oil and salt in a large bowl, mix them with a whisk until the sugar melts.
Add the dry ingredients to the wet composition and mix with a spatula.
Put a kettle with boiling water, measure 60 ml and pour over the composition, stirring quickly, but not too much, so as to obtain a homogeneous composition.
Pour the composition into the tray lined with baking paper. Bake for 22-25 minutes or until the toothpick test passes. After baking, take out the tray and let it cool in the tray.
After it has cooled, cut the top into 5 slices.
Bring the cream to the boil and remove from the heat, add the chocolate, leave for 2-3 minutes and then mix. Let the ganache cool for an hour.
Remove the ganache from the cold and froth it with a food processor for a few seconds. Be very careful not to cut too much for the redness to cut.
For white chocolate cream with cream cheese:
Put the white chocolate with the butter to melt in half, bring pieces of both to remain, add the sugar and froth with a whisk.
Add the cream cheese and beat until incorporated and get a glossy cream.
For apricot puree:
We put the apricots in a bowl and with the help of a blender we will mix the apricots until we obtain a puree. Boil it over medium heat, covered until it shrinks and thickens. (It must have the consistency of a cream) Let it cool completely.
Grease each countertop with 2 tablespoons of apricot puree. On the first countertop we will put half of the white chocolate cream, on the second 1/4 of the dark chocolate ganache, on the third the second half of the white chocolate cream, on the fourth and 1/4 of the ganache of dark chocolate, we also come with the last top greased with apricot puree.
We coat the whole cake in the remaining ganache. We decorate with chocolate scales, fruits, chocolates or whatever we like.
Not quite simple, but with a perfect taste! Good job and good appetite!
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