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ChocoMuffins with ginger and caramel icing

ChocoMuffins with ginger and caramel icing

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The oven is heated to 180C. The muffin tray is lined with oil + flour / muffin paper.

Mix the sugar and honey well, then add the egg. oil, banana, yogurt, ginger and oatmeal.

The flour is mixed well with baking powder, baking soda and salt, then poured over the liquid composition.

Chocolate flakes are incorporated with a spoon.

The filled forms on 3 quarters are kept in the oven until they pass the toothpick test, about 25 minutes.

Leave to cool for 5 minutes in molds, then on a grill.

The icing is prepared according to the instructions on the package and is used after the muffins have cooled.

Cake with sheets and caramel cream

  • For starters we prepare the sheets, heat the oven to 200 degrees C.
    Put the flour mixed with the sugar in a larger bowl, add the eggs.

Then pour the warm milk, keep about 50 ml and let all the caramel dissolve. The rest of the milk is mixed with starch or flour.

After all the caramel has melted, add the flour and let it simmer, stirring constantly until it thickens.

Caramel cake

Preparation Caramel Cream
In a bowl, mix the sugar, milk and egg until you get a homogeneous composition. Put the bowl on the fire and stir continuously until the cream begins to thicken (about 3 minutes after the first boil) and becomes like a syrup.

The obtained composition is left to cool for about 15 minutes then add vanilla, diced butter and mix.

Over the obtained cream we add caramel sauce (recipe here) and mix.

We'll get one cream perfectly greasy, without cut appearance or agglomerations.

Assembly Caramel cake

The top is cut into three sheets equal in size. Place the first sheet on a plate, syrup and add the first layer of cream.

Add the second sheet of countertop, syrup and add the second layer of cream.

The last sheet of countertop is syruped on the inside, it is placed over the layer of cream and presses lightly.

The cake is coated in a thin layer of cream and refrigerate for one hour.

Preparation Caramel glaze

The gelatin is hydrated in cold water for about 10 minutes.

Caramel sauce heat to a temperature of 50C, add hydrated gelatin and mix until the composition cools.

Finishing Caramel cake

The cake is placed on a table lined with food foil and covered in caramel icing (with a spatula).

Place on a plate and place in the cold for 5 minutes. It is decorated on the edges with white chocolate decoration.

Half of the surface of the cake is decorated with melted chocolate, see photo.

The rest of the surface is decorated with Chocolate razuita si Chocolate white.

A shit is covered with baking paper and the rest of the melted chocolate (put in a cone) is poured leaves.

Add the cold merdenea until the chocolate hardens.

The formed leaves are placed on the cake giving a special note.

Caramel and mascarpone cream cake

For all caramel lovers this cake is absolutely wonderful. In general, caramel cream cakes seem to be sweet, but know that they are not if you know what to combine the cream with. So far in the category of caramel cakes we have prepared sneakers and caramel cream cake that have been successful every time.

I have the recipe from Mrs. Mirela, it is the third recipe I try from her and I can say that this time too I made a very good cake, which completely delighted me. It consists of a cocoa top, syruped with coffee, a caramel cream and a mascarpone. I didn't use the icing just to make it not so sweet, I put cremad e mascarpone on top with the pos and then I powdered it with cocoa. Of course you can make chocolate icing if you want or just laugh at chocolate, depending on what you like. Or if I'm good at thinking and a layer of caramelized nuts would be ideal.

Cakes are my favorites and always like a new recipe, so when I saw this recipe I wanted to try it right away, I really like caramel and mascarpone creams. Although it has two creams to know that it is very light, you can even eat two slices, it is not overly sweet.

In the initial recipe it was written that it is syruped with a classic syrup with water and sugar, I preferred to syrup it with coffee precisely in the idea of ​​reducing from sugar.

And at the caramel cream I had some emotions, I can honestly write, but it turned out very good! And yes I used whipped cream with 32% fat

Otherwise you don't have to have emotions when preparing it, everything goes pretty fast.

Cake with caramel cream and mascarpone

Ingredients for a tray of 20 & # 21520:

  • 5 eggs
  • 6 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons cocoa
  • 1 teaspoon baking powder
  • 2 tablespoons oil
  • a pinch of salt
  • 220g cough sugar (1 cup of 250ml)
  • 250ml water
  • 3 tablespoons flour
  • 1 or
  • 150g butter at least 80% fat
  • Himalayan salt if you want salty caramel flavor
  • 300ml whipped cream
  • 3 tablespoons powdered sugar
  • 250g mascarpone
  • 250ml whipped cream
  • 3 tablespoons powdered sugar
  • a little vanilla essence

For the syrup I used unsweetened coffee.

How to prepare the cake with caramel cream and mascarpone

For the beginning, we prepare the cocoa top.

Preheat the oven to 180 degrees C.

Mix the egg whites with a pinch of salt until they harden then add the sugar and mix until it melts and then gradually add the yolks and mix well after each until incorporated. We mix the flour, cocoa, baking powder in a bowl and add them to the egg mixture, mixing lightly with a spatula over the head so that the composition retains its volume.

Pour the composition into a tray lined with baking paper and let it bake for about 20 minutes. For more safety we test with the toothpick.

Remove the tray, let the countertop cool and then cut it in half.

Caramel cream preparation:

Melt the sugar carefully in a saucepan until it caramelizes, being careful not to burn it. Take the pan aside and slowly pour 150ml of water (be careful not to burn yourself).

Put the pan back to the small fig and leave until the sugar melts.

Separately mix the egg with the sugar and gradually add the flour then add 100ml of water.

Pour the mixture over the syrup in the pot and mix gently until it thickens. Turn off the heat and add the butter to the hot mixture, stir until incorporated and allow to cool.

Separately beat the whipped cream with powdered sugar. Incorporate the whipped cream into the well-cooled caramel mixture, a delicious cream results!

For the mascarpone cream, put the mascarpone, whipped cream and sugar in a bowl and mix until it hardens. If you work with natural cream for whipped cream, be careful not to mix too much, otherwise it will cut.

we put the first part of the top, we syrup it with coffee, half of the caramel cream, half of the mascarpone cream, then again the top, the caramel cream, the mascarpone cream.

As I wrote in the introduction you can grate the chocolate on top or put a layer of fried hazelnuts.

We put the cake cold from one day to the next and the next day we cut it with a sharp knife passed through the water.

Look how fluffy it is

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ChocoMuffins with ginger and caramel icing - Recipes


Bugs Bunny met in China
With chef Huan Tsu Mir
Who made her a cake
To his taste: with carrot and ginger.

  • 4 grated carrots
  • a piece (like a walnut) of ginger
  • 4 eggs
  • 100 gr finely chopped walnuts
  • 300 gr flour
  • 200 gr sugar
  • 150 ml oil
  • 1 sachet of baking powder
  • a teaspoon of cinnamon
  • a pinch of salt
  1. Mix in a bowl flour with baking powder, nuts and cinnamon
  2. In another bowl mix the 4 whole eggs together with the sugar and oil poured alternately Gradually add the flour mixture and mix until smooth Add the grated carrot and ginger
  3. Add the walnuts and mix with a silicone spatula
  4. We place the obtained mixture in a round shape (diameter 30cm), greased with butter
  5. Leave in the hot oven (180 degrees), until it passes the toothpick test (approximately 30 minutes)
  6. We can serve with honey on top
  7. good appetite!

Carrot and ginger cake

  • Mix flour, baking soda, baking powder, oil, sugar and eggs. Then I added the spices, and at the end - carrots, ginger and walnuts.

Pour the composition into the buttered pan, and put it in the oven at 180 degrees for 20 minutes - you'll know it's ready by doing the toothpick test (you know - when you put a toothpick in the cake and it comes out clean, it means it's ready).

While the cake was cooling, I made the icing - from a packet of cream cheese (unsalted!), 100g butter, 200g powdered sugar, 1 teaspoon vanilla essence and 100g chopped walnuts.

Pecan Ginger Pudding And Pecan Ice Cream

1. To make ice cream, put the cream in a saucepan and heat gently, but do not let it boil. Put eggs in a bowl and mix, then incorporate, gradually warm cream with maple syrup, stirring constantly. Allow to cool, then add the roasted pecans. Transfer to an ice cream machine or freeze in a container for about 4-5 hours, stirring 3-4 times during the freezing process to break down the ice crystals.

2. Preheat the oven to 180C. Grease a tray and line it with baking paper. Put the butter in a large bowl with sugar, then beat well with a mixer for 5 minutes until creamy. Add flour, baking powder, ground ginger, eggs, milk and 4 tablespoons of golden syrup, then mix well.

3. Sprinkle the base of the tray with the rest of the golden syrup, then put chopped apples so that they overlap. Add the ginger and 1 tablespoon of ginger syrup to the dough, then pour into the pan over the apple layer. Bake for 50 minutes.

4. Remove from the oven, allow to cool slightly, then turn so that the apples are on top. Unwrap the paper, then spread with the rest of the ginger syrup. Serve hot, cut into squares, with a spoonful of ice cream.

Pear, ginger and hazelnut cake


I realized that no matter how much I like complicated cake networks, sometimes the simple recipes are the ones I prefer: the ones with a single countertop, maybe wrapped in icing, the ones you can make on a lazy morning. on Saturday or when you have friends visiting.

This is one of those cakes and even if it is simple and easy to prepare, it looks incredibly good and the taste is absolutely divine: intensely caramelized and spicy, juicy and with a delicious hazelnut texture. In addition, the small pieces of pear give it a satisfactory height.

It's not a very sweet cake, but the cream cheese icing and maple syrup balance the taste. As a side note, it is important to use brown sugar & # 8211 is a crucial ingredient for the caramelized inside of the cake.

Ingredients for pear, ginger and hazelnut cake:

For the cake:

-1 1/2 teaspoon baking powder

-1 1/2 teaspoon ground ginger

-1/2 teaspoon ground cardamom

-1/8 teaspoon ground cloves (optional)

-3 eggs at room temperature

-2 tablespoons fresh ginger given on a small grater

-3 ripe pears, peeled and cut into pieces

For the glaze:

-250g cream cheese at room temperature

-65g unsalted butter at room temperature

-1-2 tablespoons of maple syrup

Method of preparation:

For the cake

Grease the baking tray and preheat the oven to 170 degrees. Bake the hazelnuts in the oven for 5-10 minutes, until golden and the skin cracks. Let them cool a bit, then peel them and pass them through a blender (it's ok if you have a few larger pieces left).

Combine grated hazelnuts with the two types of flour, spices, baking powder and salt. In a separate bowl, combine brown sugar, powdered sugar and olive oil. Add eggs & # 8211 one by one & # 8211 until you get a homogeneous mixture. Add the fresh ginger and continue to stir. Add the dry ingredients and mix slowly, then the pear pieces.

Pour the dough into the pan and bake for 50 minutes or until the toothpick comes out clean. Allow the cake to cool completely.

For the glaze

Mix the cream cheese with the butter until you get a fine and creamy mixture. Add sugar, maple syrup and salt. Taste and add maple syrup and salt if needed.

Spread the icing on the cake and decorate as you like: with a little salted caramel sauce, with ripe and crushed hazelnuts and dehydrated pears.

Ingredients for salted caramel sauce

I wanted to specify that the butter must have a min. 80% fat precisely because I tried this recipe with weaker butter (like the one in the picture, with 65%) and the sauce came out too fluid. The water (whey) in the butter floated on its surface. I left it on the fire to evaporate from the liquids, but it still didn't come out as creamy as the one with 80% butter. Likewise, whipped cream must be fat, min. 30%. The pictures below are from two batches of caramel sauce: one with greasy butter and one with light butter. Successful batch, the one with greasy butter I used in September at apple compressed terrine. Since then I made caramel sauce about 3 times and it came out razor. And the sauce made with weak butter was very pleasant to the taste but much more fluid & # 8211 no worries that it was eaten as such. We don't throw anything in the trash.


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