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Desert cake Dana

Desert cake Dana

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Countertop: I made it the day before. Remove the egg whites from the freezer in the evening and leave to thaw until morning. Put in a bowl with a little salt and mix until they no longer fall off the target, add the sugar and mix until it melts. Then add the ground hazelnuts and almonds and finally the flour, taking care to mix from the bottom up with slow movements. I used the stove tray, I put baking paper and I drew a circle with a size of about 26 cm, I spread the dough, thin sheets, I divided it so that it was enough for 6 sheets. I put the tray in the preheated oven, be careful to bake it very quickly, remove it from the tray and wet the worktop with a little cold water, then place the baking paper with the top; with the help of a knife with a thin and long blade we detach the top from the sheet, then let it cool. This is what we do with each sheet. We leave them until the next day when we make the creams and assemble it.

Caramel cream: In a saucepan with a double bottom, put the caramelized sugar until it gets the color of amber, remove from the heat and pour the cup with water, being careful not to burn steam. Put the pan on the fire again and leave until all the caramel melts. Separately rub the egg with the 3 tablespoons of sugar and the 3 tablespoons of flour. When the syrup is ready, let it cool for 10 minutes, then add over the mixture of egg, sugar and flour, being careful not to make lumps. After mixing well, transfer everything to a double-bottomed saucepan and bring to the boil, stirring constantly until you get a thick pudding. Remove from the heat, add the butter and let it cool well. When it is completely cooled, add the whipped cream well, incorporate well until you get a homogeneous cream.

Cherry cream: We put the frozen cherries with warm water and sugar in a blender and we get a not very thick paste, we put this paste in a double bottom pan, we rinse the blender container with a little water which we pour into the pan over the pasta. cherries, add sifted starch and mix. We put the gelatin to hydrate in cold water, and we put the pan with the cherry paste on the fire, stirring continuously until it starts to thicken. Remove from the heat and add the hydrated gelatin, mix well and let it cool completely, then add 3 tablespoons of whipped cream.

Cream for dressing the cake: In a stainless steel bowl we break the chocolate pieces, we put the bowl on the steam bath; when the chocolate starts to melt, add the butter and mix, then remove from the heat and add the whipped cream, mix well, finally add 4 tablespoons of cherry cream.

Assembly ; on a plate we place the first sheet over which we spread the caramel cream, we place the second sheet and we spread the cherry cream, we place the third sheet we spread the caramel cream, we place the fourth sheet and we spread the cherry cream, we place the fifth sheet and we spread the caramel cream, then place the last sheet and garnish with the two creams as you like. We coat the cake with chocolate cream.