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Cake with fruits (blackberries) and nutella

Cake with fruits (blackberries) and nutella


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We turn the oven to heat

We keep the butter at room temperature until it softens. In a bowl put the butter and sugar and mix it well (by hand or mixer) until it becomes like a cream.

Sift the flour, baking powder and salt powder and add them over the butter mixed with the sugar.

In turn, add eggs, thinly sliced ​​oil and sour cream. Mix well.

We prepare a form of cake and pour the crust into it, we put the fruit over the crust - this time I used blackberries. The fruit can be pressed into the shell or left on top. Over the fruit with a teaspoon we put nutella from place to place (it is possible and without)

Bake for about 20-30 minutes.



Light fruit cake

1. Mix the butter with the sugar together. Beat the eggs one by one. Add the almond essence, vanilla essence and brandy.

2. Mix 470g of flour with baking powder and salt. Set aside 30g of flour.

3. Add the flour mixture over the butter and sugar mixture. Put the fruit in the remaining flour and add them to the dough.

4. Place the dough in a baking tray. Bake at 160 degrees C for 2 & # 8211 2 1/2 hours.

250g butter
200g old
5 eggs
3ml almond essence
3ml vanilla essence
30ml brandy
500g flour
10g baking powder
2g salt
250g cherries
50g scalded almonds, pieces
200g raisins
200g dried blueberries
50g ginger
100g fruit peel mixture


Yogurt and blackberry cake, without baking, a delicious dessert on

You can try it with any other seasonal fruit. The Danube Waves cake is known for cherries. Stela Stratulat CAKE WITH VANILLA BOWL AND BLACKBERRIES. Sunday dessert: blackberry and yogurt cake. Over the pudding we put apricots, blueberries, raspberries and blackberries, or any other fruit you want.

After this operation we put the tray in the oven for 30. Pavlova cake recipe with blackberries and raspberries.


Blackberry, walnut and vanilla cream cake

Beat the soft butter left at room temperature, together with the sugar, until you get a frothy cream, then add the eggs, one by one. Incorporate cinnamon, lemon essence and peel, then flour, mixed with baking powder and ground walnuts. Grease with butter a cake form with a diameter of 24 cm, pour half of the composition, and put blackberries on top. Pour the rest of the composition over the blackberries. Level and bake for about 50 minutes. Remove the worktop and allow it to cool completely. Meanwhile, beat the cream with the vanilla sugar and the cream hardener until it hardens. Cut the worktop in half.

Prepare the cream like this:

Mix the yolks with the sugar until they turn white.
Add the starch and mix. Then pour in the warm milk, stirring gently.

Put the pot on low heat and stir from time to time, until the composition begins to thicken (without boiling).

Set the pot aside and let it cool, stirring occasionally, so that no lumps form. Cover the cream with a plastic wrap, in the cooled pudding incorporate the whipped cream, then add vanilla essence to taste.

Hydrate the gelatin in 50 ml of water for 10 minutes, then heat it on a steam bath and mix gently until smooth.

Let it cool a bit and add it over the vanilla cream. Put one of the countertops on the tray, inside a ring, pour the vanilla cream, then place the second countertop (I put the countertop with the side that was on the tray, up, to have a straight surface) . Leave the cake in the fridge for 2-3 hours or overnight. Before undoing the ring, carefully pass it around with a knife to peel off the edges.

Prepare the chocolate cream like this:

Chop the dark chocolate. heat the liquid cream to boiling point, add the chocolate and mix until you get a homogeneous cream.

Allow it to cool slightly and pour over the cake, letting it run slightly over the edges. Mix the liquid cream with the melted and cooled chocolate and decorate the cake according to your imagination. I had blackberries in the freezer, but who does not have, can buy from hypermarkets. I prepared this cake on the occasion of my little girl's name day.


Fruit cake (blackberries) and nutella - Recipes

Because yesterday was our birthday and because I still had some blackberries in the freezer :), I thought of doing something good for the one I love wholeheartedly, namely my dear Gabi!
The cake turned out wonderfully good!
We need the following:
WHEAT:
7 eggs
150g sugar
8 tablespoons flour
1 baking powder
vanilla
1 sachet of vanilla sugar.

CREAM:
300g blackberries (or any berries you have) + 100g sugar
500g liquid cream
2 sachets of gelatin.

SYRUP:
100g old
100 ml water
rum essence.

ORNATED:
2 sachets of jelly
blackberries.

WHEAT:
-Separate the yolks from the whites.
-Mix the yolks well with sugar and vanilla sugar.
-Gradually add the rest of the ingredients and at the end carefully incorporate the beaten egg whites with a pinch of salt.
-Pour the obtained composition in a tray lined with baking paper and put it in the preheated oven at 180C until it browns nicely.

SYRUP:
-Caramelize the sugar and when it is already liquid, pour water and mix until all the sugar dissolves.
-Let it cool.
-After it cools, we pour a little rum essence.

CREAM:
-Make a blackberry puree and put 4 tablespoons of puree on low heat until well heated. Remove from the heat and dissolve the gelatin in it. Let it swell.
-Meanwhile, beat the whipped cream well, then mix it with the fruit puree.
-Put the gelatin on low heat again until it becomes liquid, then mix it with the cream and blackberry mixture.

-Cut the countertop in half. Place the first part in the tray, syrup it and pour 70% of the cream, then place the second part of the countertop on top, which we also syrup and carefully pour the rest of the cream.
-Decorate with blackberries and carefully pour the jelly prepared according to the instructions on the envelope.


Flavor in dishes

Method of preparation:
Rock:
Grind the biscuits in a food processor / blender, add the melted butter and mix a little, until well incorporated.
Place a form with removable walls or an adjustable cake ring (diameter 20 cm) on a plate and pour the composition of biscuits, then compact with a straight-bottomed glass. Put the top in the fridge and in the meantime prepare the cream. I also used acetate foil and put it on the edge of the adjustable ring, before tuning the biscuits.

Mix mascarpone with 100g ground sugar until smooth. Then add the whipped cream and mix until the composition becomes firm. Pour 100g of blackberry sauce over the mascarpone cream and mix well.

Hydrate 10g of gelatin in 50 g of blackberry sauce (leave to hydrate for 10 minutes) and then melt in a bain marie until it becomes liquid. Allow to cool, then add a tablespoon of mascarpone cream over the gelatin and mix (to temper) then add over the mascarpone cream and mix.


Assembly:
Remove the cookie sheet from the fridge, place blackberries on the edge of the countertop and pour the blackberry cream, level and then put the cheesecake in the fridge for an hour. Keep 4-5 tablespoons of cream for garnish.

Jelly:
Hydrate 10g of gelatin in 50 ml of water and then melt in a bain marie until it becomes liquid. Allow to cool then mix the gelatine with the remaining blackberry sauce.
Mix well and then pour over the cheesecake and put back in the refrigerator for at least 3-4 hours.

Before unwinding the cake ring, carefully pass it around with a knife to peel off the edges. I had acetate foil and unwrapped the adjustable ring and removed the foil carefully.
Decorate the cake to your imagination with preserved cream and fruit.


Cake with semolina cream and berries

Cake recipe with semolina cream and fruit. If you have a craving for something sweet, but you have no inspiration, this homemade semolina cake recipe is definitely the perfect choice for you. It is a cake with a fluffy top, with and without cocoa, fine semolina cream and fruit. It is wonderful, tastes great, is easy to make and is perfect for any occasion.

  • It took:
  • 250 g butter
  • 250 g sugar
  • 6 eggs
  • 350 g flour
  • 1 sachet of baking powder
  • 2 tablespoons cocoa
  • 1 tablespoon milk
  • 250 g blueberries
  • Cream with semolina:
  • 250 g butter
  • 130 g of sugar
  • 500 ml of milk
  • 5 tablespoons gray
  • 2 yolks
  • the juice of a lemon
  • Furthermore:
  • Chocolate
  • berries

In a bowl, mix the sugar with the eggs.

Gradually add the melted and cooled butter.

Incorporate flour mixed with baking powder beforehand.

Divide the dough into two equal parts.

In one part it incorporates cocoa and milk.

Evenly distribute the composition without cocoa in a tray with a size of 20 & times20 cm lined with baking paper.

Spread the cocoa dough on top.

Sprinkle berries over the cocoa dough. You can use any kind of fruit (blueberries, currants, blackberries, etc.).

Place in the preheated oven at 180 ° C and bake for 45 minutes.

If you think it burns too badly on top, you can cover the tray with aluminum foil.

Meanwhile, prepare the semolina cream.

Boil the milk with the sugar in a saucepan.

Separately, mix the yolks with the semolina, then pour in the milk composition.

Boil and stir continuously until the cream thickens.

Allow the cream to cool, covered with plastic food foil directly on the surface so that it does not peel.

Mix the butter, then incorporate it spoon by spoon into the semolina cream.

Finally add the juice from a lemon.

Spread the semolina cream over the baked and cooled countertop.

Distribute berries over the cream.

Decorate the cake with grated chocolate.

Put the cake in the fridge for 1-2 hours until the cream solidifies.

Give the note for the recipe Cake with semolina cream and berries


Preparation Nutella chocolate cream roll:

Rolling table:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a thick and shiny foam. Rub the yolks with oil and vanilla essence over the egg whites and mix lightly. At the end, incorporate the flour mixed with baking powder and cocoa, mixing lightly with a spatula, with movements from bottom to top.

Pour the composition into the tray (40/28 cm) lined with baking paper and put in the oven over medium heat (150 degrees, electric oven with ventilation) for about 20-25 minutes. The countertop must be firm to the touch, not sticking to the hand, but soft.

Remove the top from the tray, let it cool a bit, then roll it with baking paper.

Chocolate cream:

Sift the cocoa into a bowl, then pour the boiling water. Mix well until smooth and get a paste.

Separately mix the soft butter, left at room temperature, with the sugar and vanilla essence. Mix until no more sugar crystals are felt and the butter becomes creamy. Add cocoa paste and Nutella chocolate cream and mix well until smooth.

  • Nutella can be replaced with melted chocolate or any other chocolate cream
  • the cream can be flavored with any other flavor you have and you will like

The ready-made cream is quite soft, but after sitting in the fridge for a while, it will be very good and easy to spread on the counter.

Rolling Nutella Chocolate Cream Roll:

Set aside a few tablespoons of chocolate cream, which we will use to finish the roll.

The top is unfolded and easily detached from the baking paper. Put the chocolate cream in an even layer over the rolling pin and roll as tightly as possible. Wrap tightly in baking paper or cling film and refrigerate for (at least) half an hour.

Finish the roll with the cream set aside and refrigerate until ready to serve


Dessert with chocolate, blackberries and exotic fruits

Happy Birthday! I found you well in 2016 and I wish you a new year full of joys and fulfilled dreams. A wonderful new year to have, a year as you wish! I greet you this year with a special cake, an entremet with chocolate, blackberries and exotic fruits. A cake worthy of celebration, delicate and elegant with wonderful aromas and indispensable chocolate. I hope this cake announces the beginning of a beautiful new year full of recipes!

Exotic fruit cream

200 gr SunFood exotic fruit compote

250 ml whipped cream + 1 tablespoon powdered sugar

1 teaspoon vanilla etxract

Chocolate cream

150 ml whipping cream + 1 tablespoon vanilla sugar

200 gr SunFood exotic fruit compote

Wheat. Melt the butter over low heat and leave it to cool. Mix the eggs well with a pinch of salt and sugar until they triple in volume. Add the melted butter and mix for another 10 seconds. We turn off the mixer. Incorporate the flour with light movements, from the bottom up.

Preheat the oven to 180 degrees. We line a small 18cm diameter tray with baking paper. Pour the composition into the pan and level. Bake the top for 15-20 minutes. We leave it on a grill to cool.

Chocolate cream. Heat the sweet cream to boiling point. Turn off the heat and add the broken chocolate pieces. Mix well.

Whip the whipped cream with the vanilla sugar. Incorporate the whipped cream into the cooled chocolate cream, with movements from bottom to top. We put the chocolate mousse in a 12cm diameter tray, lined with food foil. We put the cream in the freezer.

Exotic fruit cream. We puree the exotic fruits with the blender. Put the puree on the fire and heat it slightly. We hydrate the gelatin in cold water. When the puree is hot, turn off the heat and add the gelatin and vanilla. Mix well.

Whip the whipped cream with the vanilla sugar. Incorporate whipped cream into chilled fruit cream, with movements from bottom to top.

Decor. Put the exotic fruit puree on low heat together with the blackberries and sugar. Heat the mixture to near boiling point then turn off the heat. We hydrate the gelatin in cold water. After 5 minutes, add it over the fruit puree and mix well. Let the composition cool until you assemble the cake.

Melt the chocolate in a bain marie. We spread it on baking paper or plastic wrap and leave it to harden. When it is almost hardened, we cut rectangular strips with a sharp knife. Let cool until they harden completely.

Assembly. We put the top back in the tray in which we baked it. Spread a layer of blackberry jam. Over the blackberry cream we put 2-3 tablespoons of exotic fruit cream then again 2-3 tablespoons of jam, without reaching the edges. Then put the chocolate mousse in the freezer. We fill the cake form with the remaining exotic fruit cream. Let the cake cool for 4-5 hours or overnight.

Pour the icing over the cake. If necessary, we pour it in two installments. We decorate the cake with chocolate strips on the sides, and on top with chocolate and chocolates.


Chocolate fondant and nutella cake

The fluffy top is covered with a chocolate and nutella cream, and after it hardens, the top layer turns black. It is definitely a very sweet cake and the chocolate fondant contributes enormously to the special taste of the top.

I used nutella on top of the cream and on top of the chocolate next to the chocolate. It turned out very tasty and delicious. I picked up the chocolate fondant and nutella cake recipe from an older cake magazine, which I modified to my liking.

This chocolate and nutella cake looks very well served on a large plate, and the dark chocolate makes it look like a confectionery cake. You can decorate this cake with grated chocolate, but it will be even sweeter.

ingredients
For the countertop
150 gr. butter
150 gr. chocolate fondant
3 eggs
25 gr. sugar
75 gr. flour
1 teaspoon baking powder

For the cream
200 cream
150 gr. of dark chocolate
20 gr. butter
2 teaspoons nutella


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