Dessert cake with caramel cream and raspberry mousse
For the countertop:
The eggs must be at room temperature, because otherwise we risk that the countertop will be left in the middle!
Separate the eggs, beat the egg whites with the salt powder, after a few minutes, add the sugar and vanilla sugar, mix well until all the sugar melts. Add the yolks one by one, mixing continuously until smooth.
We stop the mixer in the dough, add the oil, a little vanilla and rum essence (I use these flavors because I don't really like the intense egg taste on the counter, but you can omit this), mix a little more, and with the help of a sieve , put flour mixed with baking powder and cocoa, but be careful, gradually put in 2-3 tranches and mix lightly with a silicone or wooden spatula, until you incorporate the flour of the other ingredients.
After we have finished the dough, we pour it into a 24 cm detachable tray, lined with baking paper only on the bottom, and we grease the edges with oil and sprinkle a little flour, so that it does not stick, then we put the tray in the preheated oven. for 35-40 minutes or most certainly we do the test with the toothpick or the skewer stick (in my case: D)
When the countertop is ready, we close the oven and leave the tray there with the door ajar so as not to suddenly cool down, otherwise we risk leaving it.
When it has cooled completely, we take it out of the tray, we use a knife on the edges, then we cut it in 3 horizontally.
For caramel cream:
Dissolve the agar-agar with a little cold water to avoid lumps or if we use gelatin let it soak in cold water for 10 minutes.
Cut the chocolate into pieces and melt it in a kettle together with the milk over low heat, when the chocolate has melted well, set it aside and add agar-agar or gelatin, mix well until dissolved.
Beat the whipped cream until you get a creamy consistency.
When the chocolate cream is warm, add 4-5 tablespoons of whipped cream and mix until smooth.
We mix the ricotta cheese a little and we add it in the whipped cream, we mix a little more, and at the end we add the chocolate cream and we mix until we obtain a homogeneous cream.
For the raspberry mousse:
Dissolve the agar-agar with a little cold water to avoid lumps or if we use gelatin let it soak in cold water for 10 minutes.
Melt the chocolate with 100ml of liquid whipped cream over low heat until it becomes shiny, then set aside and when it is warm add agar-agar or gelatin, mix and let it reach room temperature.
Meanwhile, put the raspberries in a blender, then pass it through a sieve to remove the seeds.
Mix the rest of the liquid cream until it becomes creamy and mix it with the raspberry puree and melted chocolate at room temperature, then mix well.
Set aside 2 tablespoons for garnish.
On a plate, place the ring on the tray and put the first sheet on the counter, syrup well, then put the caramel cream, the second sheet, syrup, the raspberry mousse and finally the third sheet, which we also syrup , but very little. We wrap the cake in plastic wrap and put it in the fridge until the next day.
When the cake has set, remove the ring and wrap it in a thin layer with whipped cream mixed with 2 tablespoons of raspberry mousse, then place the waffle in the center and the strips around the cake, make a few more moats and place a few candies with the name celebrated and the cake is ready.
Sunday dessert: Oreo cake, caramel and chocolate mousse
First we prepare the base of the cake by crushing the biscuits in an electric mincer. You can also put the biscuits in a plastic bag and crush them with the rolling pin. Then melt the butter, put it over the biscuits and incorporate well.
Let's move on to the caramel sauce. In a saucepan, heat the sugar and water over medium heat. When it has melted and turned a golden brown color (be careful not to burn it) add the butter quickly. Be careful not to burn yourself because cold butter in contact with hot sugar produces steam and swells. Mix well until the butter melts and is incorporated into the sugar. Now, very slowly, add the liquid cream, stirring constantly. And this step requires increased attention because it will swell just like when you add butter. Let the caramel simmer for about 1-2 minutes. Turn off the heat and add half a teaspoon of salt and finely chopped almonds. Let the caramel cool before using it.
Put the mixture of biscuits and butter in a cake tin (with removable walls it would be best, if you don't have one, put plastic wrap on the walls of the cake tin to make it easy to remove.) And press well. Put the cake base in the fridge for at least an hour. In this way the butter will solidify and form the crust that will be the basis of our cake. When it has cooled enough, add the caramel sauce and let it cool again until you make the chocolate filling.
For the dark chocolate mousse, place the finely chopped chocolate in a bowl on a bain-marie and stir until the chocolate melts. Leave it to cool for 10 minutes then put it over the whipped cream and beat with the mixer until it becomes cream.
For the white chocolate mousse, place the finely chopped chocolate together with the 2 tablespoons of liquid cream in a bowl on a bain-marie and stir until the chocolate melts. Leave to cool for 10 minutes then put over the whipped cream and beat with the mixer just like with the dark chocolate mousse.
Then put the two chocolate mousses, the white chocolate one and then the dark chocolate one over the biscuit crust and the caramel sauce. Level and leave to cool for another 2 hours or overnight if you have patience. Remove the cake with Oreo, caramel and chocolate mousse from the mold, place on a plate and garnish with rosettes of whipped cream and cherries.
Pumpkin pies have been made since time immemorial, I remember as a child my grandmothers used to make them. And if it's autumn, and the pumpkin is used because it's his time, I did something special.
"I think you are very tasty
Sweet and juicy core
I used you quickly
to the cake I cooked "
Worktop and cream preparation time: 30 min
Baking, cooling and assembly time: 1hr and 30 min
Total time: 2 hr
a pinch of salt
2 tablespoons oil
2 tablespoons flour
2 tablespoons cocoa
a teaspoon of baking powder
150 ml water
1 tablespoon sugar
500-600 gr grated pumpkin (a quarter of a large pumpkin)
5-6 tablespoons sugar
300 ml liquid cream
a sachet of jelly (10 gr)
That being said, let's get to work.
METHOD OF PREPARATION
We start with the pumpkin, put it in the pan with the sugar and vanilla extract, let it harden until it softens and leave it to cool.
Now we start with the top: Whisk the egg whites with the salt powder, add the sugar and mix until they become glossy. Add the yolks rubbed with oil, then flour mixed with baking powder and finally cocoa. Put it in a tray with a diameter of 26 cm and put it in the oven on the right heat for 30 -40 minutes. Remove and leave to cool.
* DAVELLA CULINAR *
Tasty dishes, combining seasonal vegetables, Easter lamb and the finesse of cheese.
ON A PLATE : Roast lamb with caramelized onions / Lamb steak with caramelized onions
IN DESSERT : Chocolate eggs and rabbits
Cheesecake and raisins / Easter with sweet cottage cheese and raisins
The Easter egg is a specially decorated egg that is the traditional gift offered on Easter Sunday morning. In Orthodox countries, they symbolize the resurrection of Christ and his exit from the tomb, as the chick emerges from the egg. They are painted red and decorated with bright patterns. They come in all sizes and are often made of wood or polished stone, some of which are true works of art. It is traditional to exchange it with loved ones on Easter Day, greeting each other with the invocation & # 171 Christ is risen! & # 187.
Cake with raspberry mousse and panna cotta
I know the last recipe the proposed one was a cake, but I couldn't help but tempt you with a cake recipe, a less common combination of delicate raspberry mousse and fragrant panna cotta. I prepared the cake for my little girl's name day, hence the decoration with fondant, edible paper and a car-shaped candle. So, a special cake for a special occasion, a cake that surprises with its mixture of tastes and textures.
The countertop, Mona Lisa type, is also special, the powdered ground almonds and the egg whites in greater quantity giving it suppleness and elasticity. If you don't have almond "flour" or almonds to peel, dry and grind, you can use a simple Genoise cake top. Then, keep in mind that you should start preparing the cake the day before, because the panna cotta needs a few hours in the fridge, and the cake once assembled also needs some time to stay cold before being decorated. I really liked how the fondant was combined with the raspberry and panna cotta mousse, but if you don't have fondant or don't want it, you can dress the cake in something else, like transparent raspberry jelly or even whipped cream. However, in this case, you can give up the third countertop, the one above, thinner. Also, you will not need butter cream, which prepares the ground for fondant (levels and prevents its "sweating"). As for fruit, I would not recommend replacing raspberries, especially since you can use frozen fruit without problems. Regarding the syruping of the countertops, I didn't feel the need for this step, but you can, if you want, make a syrup from 100 ml of water and 50 g of sugar (you know, you already boil it until large boiling bubbles form and changed a little consistency).
You should also know that, from the quantities below, I got a cake of about 2.4 kg (mounted in the shape of 26 cm in diameter).
Ingredients (for 12-14 servings):
For the Mona Lisa countertop:
& # 8211 almond flour 210 g
& # 8211 old powder 150 g
& # 8211 flour 50 g
& # 8211 eggs 4 pcs.
& # 8211 egg whites 180 g
& # 8211 sugar cough 75 g
& # 8211 butter (80% fat) 35 g
For panna cotta:
& # 8211 unsweetened cream for whipped cream 400 ml
& # 8211 milk 100 ml
& # 8211 gelatin powder 8 g
& # 8211 sugar cough 110 g
& # 8211 Almond essence 1/2 vial
For the raspberry mousse:
& # 8211 raspberries 300 g
& # 8211 vanilla sugar 1 sachet
& # 8211 sugar cough 80 g
& # 8211 gelatin powder 10 g
& # 8211 unsweetened cream for whipped cream 300 ml !! keep at least 6 hours in the refrigerator
For butter cream:
& # 8211 eggs 1 pc.
& # 8211 butter (80% fat) 80 g !! at room temperature
& # 8211 sugar cough 40 g
& # 8211 white chocolate 10 g
& # 8211 a pinch of salt
+ for decoration: fondant (500 g) and Wilton edible paper
For Joconde countertop: preheat the oven to 180 degrees Celsius. In tranches, grind the almond powder with powdered sugar with the food processor. Sift the resulting mixture into a bowl and grind the leftovers again. You will have, in the end, like flour. Mix the almond and sugar mixture with the sifted flour. Put whole eggs and mix, at maximum speed, for 3-4 minutes. Put the egg whites in a perfectly degreased and dry bowl and mix them until a foam starts to form. Add the caster sugar, one tablespoon at a time, stirring constantly. You will get, at the end, a dense and glossy foam. With a spatula and slow movements, incorporate a third of the meringue into the mixture with almonds and eggs.
Add the remaining meringue and melted butter. After mixing, pour the dough into a cake tin greased with butter and powdered with flour. Put in the oven and leave for 30-35 minutes or until the top passes the toothpick test and takes on a little color on top. Remove the top from the mold when it has cooled completely and cut it into 3: a thicker piece (it will be placed at the base) and two thinner ones (in the middle and above). For panna cotta: soak the gelatin in 3 tablespoons of cold water. Pour the milk into a pot and mix it with the caster sugar (110 g). Bring to the boil.
Turn off the heat and let it cool a bit, then put the gelatin and mix well. Pour unsweetened cream for whipped cream and almond essence. Allow to reach room temperature. Wallpaper the cake form with food foil (lifting it on the walls) and place one of the thinner countertops in it. Lightly pour the cream and milk mixture. You will notice how, gradually, the countertop rises and floats slightly in the liquid. Don't be scared, but put it in the fridge and leave it for at least 8 hours. At the end of this time, start preparing raspberry mousse: mash the fruit with vanilla sugar and caster sugar (80 g). Pass the puree through a sieve (possibly one thicker than mine, so that no pips "escape").
In parallel, put the gelatin to swell in 3 tablespoons of cold water, then dissolve it in a steam bath. Mix the dissolved and still warm gelatin with the strained raspberry puree. Beat the unsweetened sour cream, very well cooled, until you get the whipped cream. Mix it lightly with the raspberry puree. For mounting the cake: using the food foil, pull out the panna cotta countertop (you will notice that the countertop has remained up and the panna cotta has coagulated under it) and place it on the work table. Then place the thicker top in the shape of a cake, then half of the raspberry mousse.
Carefully place the panna cotta disc lightly, overturning, with the top built into it. Put the rest of the mousse and then the third countertop. Press lightly and refrigerate for at least 6 hours. If you want to dress the cake in marzipan or fondant, get ready butter cream: In a bowl suitable for a steam bath, mix the egg with the 40 g caster sugar and a pinch of salt. When you have obtained a dense foam, take the steam bowl and continue mixing until the mixture cools completely. Add melted white chocolate (in the microwave or in the steam bath). In another small bowl, mix the butter at room temperature, then add, little by little, the beaten egg with chocolate. Immediately use the cream to coat the cake (both the top and the edge). Refrigerate for at least an hour.
This is what my cake looks like, after dressing in fondant and decorating with edible paper (for gluing the pieces of paper, I used a drop of butter cream). Keep the cake cold until ready to serve.
This is what our cake looks like in the section. Unfortunately, he didn't have a long life :).
Put whole eggs in a bowl and mix until they double in volume. Mix the starch with the sugar and put it over the eggs, then mix well, so that it does not remain lumpy at all. Bring the milk to a boil, then remove from the heat and pour slowly into the egg mixture. Mix and then put the composition in a pot, bring to a boil over low heat, and stir continuously until the composition thickens (without bringing to the boil).
Remove the cream from the heat, cover with cling film (practically stick the foil to the surface of the cream to avoid crust formation), and set aside until completely cooled. The gelatin is dissolved in the cold lemon juice and left to swell for about 1 minute, then it is added to the slightly cooled pudding with the lemon juice. Mix for 1-2 minutes and leave to cool. Separately mix the whipped cream until it hardens, then add it over the cream, mix for 2-3 minutes until you get a fine cream.
Lemon mousse can be used to fill cakes, cakes, or as a simple dessert.
Cakes by Rebeca
I like small and tall cakes, with black, many and thin countertops, with caramel cream and with ornaments that look sophisticated, but are actually a breeze. in other words, this "ruffled" cake is entirely to my taste.
I was inspired by Sweetapolita, here you have the recipe of the countertop in detail, and here is described the creation of the cream and the decoration. The experiences of Mihaela and Ana-Maria also helped me.
I did not manage to take pictures during the preparation, but the explanations (accompanied by images) given by Sweetapolita are more than enough.
Ingredients for 3 topswith a diameter of 15 cm:
- 150 g flour
- 200 g sugar
- 50 g of cocoa
- a teaspoon of baking powder
- a teaspoon of baking soda
- 1/2 teaspoon salt
- 60 ml of oil
- 100 ml of milk
- 100 ml of hot coffee
- 2 eggs
- vanilla essence
- 1/4 lemon
How do we proceed:
- squeeze the juice of a quarter of a lemon and mix it with milk, leave it like this for 15 minutes
- heat the oven to 180 degrees
- prepare the tray as follows: grease it with butter and cover it with baking paper
- sift the dry ingredients: flour, sugar, cocoa, baking soda, baking powder, salt
- Beat the eggs with a whisk, mix with the oil and milk and then pour them over the dry ingredients and mix them, during which time we pour the hot coffee and mix.
- We weigh the composition and divide it by 3, to obtain equal countertops
- bake them for 30 minutes at 180 degrees, my oven doesn't really meet the standards, so they were baked after 20 minutes, it's best to do the toothpick test: insert a toothpick in the middle of the countertop, if it comes out clean, it's ready
- after the countertops have cooled completely, we cut them in two and thus we obtain 6 thin countertops, which no longer require syrup
For crema Swiss meringue with dulce de leche we need:
- dulce de leche obtained from a can of condensed milk
- 4 egg whites
- 200 g sugar
- 350-400 g butter
How do we proceed:
- cut the butter into 1-2 cm cubes and leave it at room temperature
- beat the egg whites with the sugar in a metal bowl, then transfer it to the steam. We continue beating them with the mixer on steam, until the composition is hot and the sugar melts
- take the bowl off the steam and start mixing at medium speed for 10-15 minutes, until the meringue is firm and the bowl has cooled
- we start to add one cube of butter and mix until it is incorporated, before adding the next cube of butter towards the end, the cream tends to cut, but continuing to add butter and mixing, it recovers
- add dulce de leche and if it is too soft, let it cool for a few minutes
If I had made the cream in double quantities, the recipe instructions would have ended here, but it was not enough for me. adornment, so we improvised a second caramel cream for which we need:
- 300 g of milk candy
- 400 g whipped cream
- we fill the countertops with a thin layer of cream, then we coat it in cream and form the ruffles with a dui in the shape of a rose petal (I used no. 104 from Wilton) I am convinced that if I used Swiss meringue cream it would look great better, being a much firmer cream. maybe next time I will calculate my quantities better. For more details on the technique of decorating with ruffles, you can also watch this video.
I prepared for my mother-in-law a cake with wafer sheets and caramel cream.
4 sheets of Neapolitan seafood
1 1/2 cups sugar
100 g chopped walnuts
100 g coconut
100 g Petit Beurre biscuits
1 packet of margarine
2 sachets of vanilla sugar.
For the preparation, mix the chopped walnuts with the crushed coconut and biscuits.
Add margarine and mix on the fire until smooth.
Add the biscuits and walnuts, vanilla sugar and mix well.
In the cream obtained, after extinguishing the fire, add 2 yolks to bind the composition.
Put the hot cream between the sheets, then put a weight on the package to press the cake well.
Leave until the next day when portioning. It is a super cake, although it has a lot of calories.
Dessert cake with caramel cream and raspberry mousse - Recipes
Good to see you again in the new year, which has just begun. I wish you a good year with many accomplishments with your loved ones !!
For this cake we need the following ingredients:
-120 gr sugar cough
-110 gr flour
-10 gr cocoa
-1/2 sachet baked powder
-a little salt
Cream from whipped cream:
-200 gr yogurt
-150 gr powdered sugar
-2 sachets of food gelatin
-1 vanilla essence
-300 ml liquid cream.
-300 gr raspberries
-100 gr sugar cough
-3 tablespoons of starch
-250 ml water
-100 gr sugar
-1 vanilla essence.
-250 ml liquid cream
-50 gr chocolate.
Method of preparation:
Let's start with the countertop. ), Mix eggs with a little salt and sugar, until this composition becomes a fluffy white cream .. (about 15-20 minutes mixed continuously) .. Mix flour with cocoa and baking powder. It is then added to the egg composition little by little until complete homogenization .. (this operation is performed without a mixer, only with a spatula, spoon, etc ..) .. Cake shape (24 cm), wallpaper with paper for baking, then pour the composition, leveling it nicely on the whole surface. Leave it in the oven for 25-30 minutes on a moderate heat, until it starts to brown on the edges, coming off easily.
ready raspberry topping,as follows. Wash the raspberries, put them in a bowl, add the sugar and starch, put them on the fire, letting them boil for a few minutes, stirring constantly. Let cool.
Momofuku Basil Raspberry Cake
It & # 8217s is no secret that I have fallen deeply in love with these Momofuku cakes. I have collected many of Christina Tosi & # 8217s recipes on my blog and loved each and every one of them. I do however think they have one flaw & # 8211 too much sugar for my sweet tooth. Therefore I have started to alter the amount of sugar added in these recipes, thus creating (sort of) my own versions of Momofuku cakes. And I have to say I like them even more now. And this Momofuku basil raspberry cake is definitely at the top of my preferences!
There & # 8217s a certain charm to the layers of this Momofuku basil raspberry cake! It & # 8217s both the different colors & # 8211 from the intense red of the raspberry sauce to the light color of the cheesecake & # 8211 and the different textures & # 8211 from the softness of the sponge cake to the crunchiness of the butter crumbs and the silkiness of the liquid cheesecake. And in the end you get to taste a cake that has it all!
I have to highlight the star of this cake however & # 8211 basil. You know I & # 8217ve worked quite a lot with this special ingredient lately (check out these cakes for more basil recipes) and somehow everyone around me has got to love it. It & # 8217s is so intriguing and just so delicious. The flavor is awakening for your senses and it just goes so well with something as bright as raspberries! Basil has in my opinion the X factor and it just makes you want another slice.
Delicaramel Cake & # 8211 Caramel Mousse And Caramel With Nuts | LUSH Confectionery
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