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Cake top - basic recipe

Cake top - basic recipe


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Because it happened to me that several people told me that their cake top never comes out, I thought of posting step by step a basic recipe that I use. I have several countertop variants and I will post them all in turn.

  • -6 eggs
  • -2 tablespoons oil
  • -1 tablespoon cold water
  • -8 tablespoons sugar
  • -8 tablespoons flour
  • -1 sachet of baking powder

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cake top - basic recipe:

The eggs are separated, the egg whites are beaten hard. Mix the yolks with the sugar, vanilla sugar, oil and water and beat with the mixer until it doubles in volume. It is ideal to beat until the sugar melts. Over the beaten yolks add flour mixed with baking powder. Mix with the mixer. The composition is quite volatile but will become fluffy from the whites. Set the mixer aside and add the beaten egg whites, stirring with the spoon from the bottom up.

Pour the composition into a pan or cake tin lined with baking paper and put in the preheated oven. Bake the top until it passes the toothpick test. Generally 30-35 minutes.

Remove the top on a grill and let it cool completely. Then it can be cut into two or three sheets.


Vanilla Cake Top & # 8211 secrets for the fluffiest Vanilla Cake Top

  • Beat eggs with salt powder until they triple in volume. Attention, the eggs must be at room temperature and the more we beat them they will incorporate more air.
  • Mix lightly with a whisk or spatula with wide movements from top to bottom, by inverting. Valid for when we add oil but also when it comes to adding flour.
  • The flour is added, gradually sifted, in small portions. This will help not to leave the composition, ie not to decrease in volume.

Walnut meringue sheets for cakes and pies

We call them Richard sheets and make them without flour. How to make meringue sheets with walnuts and hazelnuts? How to make meringue with walnuts or hazelnuts? How long do the meringue sheets bake and at what temperature?

These meringue sheets with walnuts, hazelnuts or almonds are a preparation according to the classic recipe. My great-grandmother Buia from Sibiu made Richard Cake with them, filling them with fine cocoa or chocolate cream, steamed & # 8211 recipe here.

A similar recipe for walnut egg whites can be found in the recipe the famous Esterhazy Cake & # 8211 see here.

These leaves are much tastier and more flavorful if you use a mix of nuts and hazelnuts. Just like Islerele! Hazelnuts have a great aroma and that's why people love Nutella, Toffifee candies or Ferrerro Rocher pralines so much. Yes, hazelnuts are more expensive than walnuts but they do not have to replace them completely. I make a mix of 70% walnuts and 30% hazelnuts. Find hazelnuts from POEX in Selgros, Kaufland etc.

Of course, both walnuts and hazelnuts should be lightly fried before use, just to develop their specific flavor. In these sheets there is no flour at all, but bread crumbs.

This time I prepared these meringue sheets with walnuts and hazelnuts for the Egyptian Cake. I made it a & # 8222surprise & # 8221 for my birthday Diana, co-author of Savori Urbane. You can find the recipe here.

I leave you the quantities for 4 sheets of meringue with walnuts and hazelnuts, 22 cm in diameter, enough for a big cake butter (depending on what cream you fill them with).


Leaf cake

The classic cake counter recipe is simple and accessible even to novice chefs. Moreover, you can add cocoa powder, dried fruit or nuts to it, to give it a personal touch.

The basic cake counter recipe does not require many ingredients and effort. You can find it below:

  1. Preheat the oven to 185⁰C.
  2. Separate the egg whites from the yolks in two separate bowls. Be sure to use a larger bowl for the egg whites.
  3. Beat the egg whites well with a whisk or mixer until they harden.
  4. Mix the sugar and egg yolks and mix well.
  5. In the yolk mixture, add the flour, eight powder, oil and water. Mix well until the composition has a velvety appearance.
  6. Gradually incorporate the egg whites and continue to mix.
  7. In a cake tin or a bowl lined with baking paper, pour the dough.
  8. Put the cake top in the oven and let it bake for about 30 minutes. It is ready when, if you put a toothpick in the dough, it comes out clean.

We also recommend the following recipe krantz cake like at the confectionery and cake with chocolate icing

See also how to make the best homemade chocolate

1 / 5 - 1 Review (s)

Ingredients Sponge cake & # 8211 cake top & # 8211 with butter:

for a 35 x 25 cm tray.

  • 6 eggs
  • 150 grams of sugar
  • 200 grams of flour
  • 100 grams of melted butter (82% fat), which should not be hot
  • 1 tablespoon vanilla extract or seeds from a vanilla pod or 1 sachet of vanilla sugar
  • 1 pinch of salt

Preparation Sponge cake & # 8211 cake top & # 8211 with butter (video recipe):

Table of ingredients conversion sponge cake (cake top) with butter, for various forms of cake:

for a cake top with a thickness of

Preparation, text version (printable)

1. Turn on the oven and set it to 180 degrees Celsius. Prepare the tray in which the top will be baked, either by lining it with baking paper, or by greasing it with solid butter and lining it with flour.

2. Separate the eggs, being careful not to get any drop of yolk in the egg whites. The egg whites are collected in a large bowl, which allows foam to be beaten.

3. Add the salt over the egg whites and beat with a mixer on high speed until a thick foam is obtained. Add the sugar in 3-4 slices, beating with the mixer at high speed after each slice of sugar added. Continue to beat until the sugar is completely dissolved and a firm and glossy meringue is obtained. If the bowl is overturned, the meringue must not fall if it is well beaten.

Cakes and Cakes for which we used different variants of Sponge Butter

Pistachio cake with egg liqueur

Cake with caramelized apples and sweet cheese

Lemon cake and raspberry jam

4. Add the yolks over the well-beaten meringue, all at once, and incorporate with the mixer at high speed, beating for a maximum of 4-5 seconds.

5. Add the vanilla extract, 1/2 of the flour and 1/2 of the melted butter. Incorporate into the beaten egg base with a flexible spatula, which permanently raises the composition from the bottom of the bowl to the surface, while the bowl rotates slightly clockwise after each new mixing. The composition raised from the bottom of the bowl is poured over the rest of the dough in the bowl as if folded. In no case does it mix strongly, with circular movements, we want to keep as much of the air accumulated in the beaten egg whites, this being the only "growth agent" of this sponge cake. After the first slice of flour and melted butter has been incorporated, add the rest of the flour and butter and repeat the incorporation process as described above, until a homogeneous and frothy sponge cake dough is obtained.

6. Pour all the sponge cake dough into the tray prepared in advance, scraping the bowl with a spatula. Level the sponge cake in the pan with a spatula and bake in the preheated oven at 180 degrees Celsius, at an average height for 17-20 minutes, until golden and if it is pricked with a toothpick, it comes out clean, without sticky marks. Allow to cool well, preferably on a grill, then can be used for any kind of cake or cake.


IngredientsTart dough basic recipe

  • 250 g flour
  • 125 g cold butter
  • 1 or medium (cold)
  • ¼ teaspoon salt www.simonacallas.com
  • 1 tablespoon powdered sugar (optional)
  • 2-3 tablespoons cold water


Ingredients Sponge cake top with walnut & # 8211 basic recipe

  • 6 medium eggs
  • 150 grams of sugar
  • 1 pinch of salt
  • 2 sachets of vanilla sugar
  • 160 grams of finely ground walnuts
  • 75 grams of flour

Preparation Sponge cake top with walnut & # 8211 basic recipe

1. Switch on the oven and set at 180 ° C. Prepare a cake form with a diameter of 24 cm, either by greasing it with butter and lining it with flour, or by lining it with baking paper.

2. I have a high power mixer at home, which helps me a lot when I prepare the composition for the sponge cake, so I start with whole eggs, as in roll top. If you do not have such a mixer, you will first need to separate the eggs, collecting the egg whites separately. Whisk the egg whites hard with the salt, then add the sugar gradually, beating vigorously. After the sugar dissolves, add the egg yolks and beat lightly for just a few seconds, until incorporated into the egg whites. Next, follow the recipe from point 4. In point 3 I recorded how I did it.

3. Whole eggs, sugar, salt and vanilla sugar are placed in a large bowl. Beat with the mixer at high speed until the composition increases in volume. It will grow more than just triple, that's why you need a big bowl. The well-beaten composition is very light in color and the sugar dissolves completely. To test if the sugar is well dissolved, a little composition is caught between the shelves and the pointer. It rubs a little and if we don't feel sugar crystals, it means that it has dissolved perfectly.

3. Sprinkle finely ground walnuts and flour evenly over the entire surface of the composition.

4. Homogenize the composition with a spatula, permanently lifting the composition from the bottom of the bowl to the surface and gently rotating the bowl. It is worked with delicacy, so that the air accumulated in the egg whites is not lost, this being the only growth agent of the walnut countertop.

5. Pour the homogenised composition into the form prepared in point 1. Level and bake in the preheated oven at 180 ° C, at medium height.

6. Bake the walnut top for about 30-35 minutes, until the surface is brown and the top comes off the edges of the shape, a sign that it is well baked. Carefully remove from the pan and allow to cool on a grill.

7. Once completely cold, this sponge cake top with walnuts is sliced ​​crosswise into 2-3 slices. The top has a slightly moist consistency, which makes it ideal for cakes, it does not necessarily need to be syruped, but if you want, it can be lightly sprinkled with a syrup flavored with rum, vanilla, liqueur, etc. The top is fine, airy and fluffy, as seen in the image below. From the above quantities, results a countertop about 6-7 cm high, which can be easily sliced ​​into 3 layers, for a tall and good-looking cake.


Simple cake top

I do not claim that it is perfect simple countertop recipe for cake but this option seems very easy to do, following a few simple steps.

Good luck to you and Happy Birthday to all!

I hope that in the new year all your wishes will be fulfilled and that you will have only good things.

The holidays are gone, the holidays are the same and we are slowly resuming our usual rhythm.

Among the following recipes you will find some that we have prepared for the holidays, they will certainly be useful for the following, salads, light meals, with meat, vegetables and basic recipes, simple and easy to prepare as it is today.

First of all, the ingredients must be kept for two hours at room temperature, to be fresh and the utensils we will use to be washed and degreased well.

  • After mixing the eggs with the sugar, the flour sifted beforehand will be easily incorporated, with slow movements from top to bottom, so we will obtain a fluffy, slightly aerated top.
  • We do not use any growth agent (baking powder, baking soda & # 8230) on this countertop because it will influence the final shape.
  • The oven must be preheated, and after baking we do not remove it immediately, but we open the door, and leave it there for about 10 minutes. Only then remove the form and let it cool completely to room temperature.
  • The top is cut when it is completely cold, with a serrated bread knife, with a very thin blade.
  • If we want a top with cocoa, reduce the amount of flour and complete with cocoa, do not add fish.
  • We can flavor the top with various essences, coffee extract, vanilla, lemon peel, orange, lime. Depending on our taste and the type of cake we chose to make.


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