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The Black Rose Cake

The Black Rose Cake


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First knead: mix all the ingredients and knead a softer crust. Divide the coca into 6 equal parts.

Until "the hull reaches the mill" we prepare filling: mix the poppy powder with flour, melted margarine, vanilla, lemon peel, baking powder, then pour the hot milk. Mix well and leave to cool.

The cake has rested enough, so we can spread 4 pieces of dough. Spread poppy cream on each sheet and roll each one as tightly as possible. We place the 4 rolls in the stove tray in which we put baking paper. Bake for 35 minutes.

While the rolls are cooling, bake the remaining 2 sheets on the back of the tray. We are waiting for them to come "from the mill", during which time we take care of cream.

Put the milk to boil, only 700 ml. Dissolve the starch and sugar in the remaining milk (100 ml), then pour the mixture over the hot milk and boil until it thickens. Turn off the heat and add the margarine and lemon peel. Leave to cool for 10 minutes.

And now to form the cake: place the first baked sheet in the tray, spread half of the cream, then carefully "transport" the 4 rolls over the cream, lightly, without peeling them. Press lightly by hand and spread the remaining cream. Over the cream we place the second sheet over which we place a wooden lid with a weight. Let it press overnight.

The next day we prepare glaze: melt the chocolate together with whipped cream and margarine and make a chocolate barbecue.

In an hour we can cut.


The black rose

& Icirc & # 539i need for sheets:
600 g f & # 259in & # 259
200 g zah & # 259r pudr & # 259
1 or
100 g margarine & # 259
1 sachet of baking powder
2 tablespoons baking soda
1 v & acircrf with salt
200 ml of milk
& Icirc & # 539i need for poppy seed filling:
200 g mac
250 g zah & # 259r
200 g f & # 259in & # 259
1 sachet of baking powder
100 g margarine & # 259
200 ml milk c & # 259ldu & # 539
3 sachets of vanilla sugar
peel from a l & # 259m & acircie
& Icirc & # 539i need for cream & # 259:
1 l milk
3 sachets of vanilla pudding
1 1/2 packet margarine & # 259
250 g zah & # 259r pudr & # 259
2 vials of vanilla essence
& Icirc & # 539i need for glaze & # 259:
200 g dark chocolate
+ 4 tablespoons milk
Ask for the following sheets:
Mix the ingredients, without frying them well, until you get a homogeneous composition and spread out 6 sheets, of which two are baked normally, on the back of a tray (23 & times33). # 259 & icircncep s & # 259 se rumeneasc & # 259 frumos. Fill the remaining 4 sheets with poppy seeds.
Please fill in the following form:
Put the milk, margarine and sugar in a bowl on the fire, until they melt. Then add the poppy seeds, the peel and mix them a little, to stop the poppy seeds. Remove from the heat and add the flour, vanilla sugar and baking powder and mix until smooth. After filling the sheets with this composition, roll them like a cake.
Place the 4 rolls in a tray, on a baking sheet, one next to the other. They will grow in the oven. Bake them for about 50 minutes, after which they are left to cool.
Ask the cream:
Put the milk to boil and make the pudding, then, separately, mix the margarine with the powdered sugar and mix it with the cool pudding. On one of the normally baked sheets, put half of the cream, then place the rolls, all at once (not peeled off), with the help of the baking sheet. Then spread the remaining cream on top and place on top of the other baking sheet.
Pour the melted chocolate over the cake and decorate according to your wishes. Put the cake overnight in a cool place (not in the fridge), and the next day you can put it on.

Preparation: 60 minutes Baking: 70 minutes
Re & # 539et & # 259 by Denisa Vasilica Peter, Boiu village, Bihor county

Enter here and you will discover a simple but effective cake recipe.


Black Rose Cake

Mix the flour, the frame, the sugar, the yolks and the baking powder, adding enough cream to obtain a dough that is homogeneous and can be spread. The dough obtained is divided into 6 parts. From two sides we bake two sheets the size of the tray, on the back of it.
The other 4 parts are also stretched one by one and filled with the composition below. These 4 rolls are baked inside the tray.
(I baked the rolls filled in a round shape with a diameter of 26 cm which I placed in the shape of a snail and I baked the other 2 parts on the bottom of the removable tray in which I initially baked the rolls thus obtaining 2 sheets)

Filling for the 4 parts of dough:

Ground poppy seeds, flour, margarine (or butter), sugar, 1/2 sachet of baking powder mix with 50 ml of milk, add lemon peel and grated seaweed. Mix well to mix and fill the 4 sheets. Roll and place in the removable tray one after the other in the form of a snail shell, in which I put baking paper and greased the edges with butter and sprinkled with a little flour. Bake the tray with the filled rolls. They will join together during baking. When it is taken out of the oven, it will not peel off but will be left so glued. After the rolls are baked, bake the remaining 2 sheets on the bottom of the removable tray.

The pudding is mixed with the sugar and gradually the cold milk is added and then it is boiled until it thickens. Leave to cool. Meanwhile, froth 250 g of Rama margarine (cube, or butter), with 2 tablespoons of powdered sugar. When the pudding has cooled, add the foamed margarine and mix until smooth.

Put a baked sheet on the back of the tray on a round plate, grease it with half of the pudding cream, place it over the 4 baked rolls and put the rest of the cream on top and cover with the other sheet. We leave a little cream to level the edges nicely. On the steam bath, melt the household chocolate together with the milk and a teaspoon of butter. Glaze with melted chocolate.
Let it cool and then portion it and serve.

This cake can be baked in the normal stove tray. In this case you will first bake the rolls filled in the tray lined with baking paper, then on the back of the same tray you will bake the 2 sheets. On a plate you will first place one of the baked sheets, over it you put a part of the cream, on top we place the filled, baked rolls (without detaching them from each other), again a layer of cream that will be covered with the remaining sheet. It will also be glazed with dark or white chocolate, according to everyone's preferences.


The black rose

The black rose from: flour, powdered sugar, egg, margarine, baking powder, baking soda, salt, milk, poppy seeds, sugar, milk, vanilla sugar, lemon peel, vanilla pudding, vanilla essence, dark chocolate.

Ingredients for sheets:

  • 600 g flour
  • 200 g powdered sugar
  • 1 or
  • 100 g margarine
  • 1 sachet of baking powder
  • 2 teaspoons baking soda
  • 1 pinch of salt
  • 200 ml of milk

Ingredients for poppy seed filling:

  • 200 g mac
  • 250 g sugar
  • 200 g flour
  • 1 sachet of baking powder
  • 100 g margarine
  • 200 ml of warm milk
  • 3 sachets of vanilla sugar
  • peel of a lemon

Cream ingredients:

  • 1 l milk
  • 3 sachets of vanilla pudding
  • 1 1/2 packet margarine
  • 250 g powdered sugar
  • 2 vials of vanilla essence

Ingredients for the glaze:

Method of preparation:

For the sheets, mix the ingredients, knead well, until you get a homogeneous composition and spread 6 sheets, two of which you bake normally, on the back of a tray (23 & # 21533 cm), until they start to brown nicely.
Fill the remaining 4 sheets with the poppy seed filling, which you prepare, put the milk, margarine and sugar in a bowl on the fire, until they melt.

Then add the poppy seeds, lemon peel and stir a little to scald the poppy seeds, remove from the heat and add the flour, vanilla sugar and baking powder and mix until smooth. After filling the sheets with this composition, roll them as for cake.

Place the 4 rolls in a tray, on a baking sheet, side by side.

They will grow in the oven. Bake them for about 50 minutes, then leave them to cool. Meanwhile, prepare the cream: boil the milk and make the pudding, then, separately, mix the margarine with the powdered sugar and mix it with the cooled pudding. On one of the normally baked sheets, put half of the cream, then place the rolls, at once (not peeled), with the help of the baking sheet. Then spread the remaining cream and place the other baked sheet on top.

Pour melted chocolate over the cake and decorate as desired. Leave the cake overnight in a cool place (not in the refrigerator), and the next day you can cut it.


The '' Black Rose '' cake - Recipes

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The '' Black Rose '' cake - Recipes

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

Black Rose Cake

Message from lions & raquo 10/29/2007 12:16 PM

600 gr flour
100 gr cube frame
300 gr sugar
1 or
1 pack of baking powder
milk

200 gr ground poppy seeds
200 gr of flour
100 gr frame
250 gr powdered sugar
200 ml of milk
peel of a lemon
1 grated apple on a large grater
1/2 pack baking powder

1 l milk
3 packets of vanilla pudding
250 gr cube frame
250 gr sugar

White household chocolate for decoration

Mix flour, frame, sugar, egg and baking powder, adding enough milk to obtain a dough that can be spread. The dough obtained is divided into 6 parts. From two sides we bake two sheets the size of the tray, on the back of it.
The other 4 parts are also stretched one by one and filled with the composition below. These 4 rolls are baked inside the tray.

Filling for the 4 parts of dough:

Poppy, flour, frame, sugar, 1/2 baking powder mix with 200 ml milk, add lemon peel and grated apple. Mix well to homogenize and fill the 4 sheets, roll and place in the tray in which I put aluminum foil greased with a frame or baking paper. We put it in the oven
to bake. They will join together during baking. When it is taken out of the oven, it will not peel off but will be left so glued.

The pudding is mixed with the sugar and gradually the cold milk is added and then it is boiled until it thickens. Leave to cool. Meanwhile, rub 250 gr cube frame with 2 tablespoons of powdered sugar. When the pudding has cooled, add the rubbed frame and mix well.

Put on a larger tray a baked sheet on the back of the tray, grease it with half of the pudding cream, place it over the 4 baked twists without separating them. Put the rest of the cream and cover with the other sheet.
On top of the sheet we put melted white household chocolate and we can sprinkle with grated white chocolate.


Black Rose Cake

Black Rose Cake from: flour, margarine, sugar, egg, baking powder, milk, baking paper, poppy seeds, margarine, powdered sugar, lemon, apple, aluminum foil, vanilla pudding, chocolate.

Ingredient:

For the dough:

  • 700 g of flour
  • 100 g margarine
  • 300 g sugar
  • 1 or
  • 1 pack of baking powder
  • 100 ml of milk
  • baking paper

For the filling:

  • 200 g ground poppy seeds
  • 200 g flour
  • 100 g cube margarine
  • 250 g powdered sugar
  • 200 ml of milk
  • the peel of a lemon
  • 1 grated apple on a grater
  • 1/2 pack baking powder
  • aluminum foil

For the cream:

  • 1 l milk
  • 3 packets of vanilla pudding
  • 250 g cube margarine
  • 250 g sugar
  • 2 tablespoons powdered sugar

For decoration:

Method of preparation:

Mix the flour, margarine, sugar, egg and baking powder, adding enough milk to make a dough that can be spread. The dough obtained is divided into 6 pieces. From 2 sides bake 2 sheets the size of the tray, on the back of it.

Spread the other 4 parts one by one and fill them with the composition below. Bake the 4 rolls inside the tray that has been lined with baking paper, greased with margarine.

Prepare the roll filling as follows:

Poppy, flour, margarine, sugar, 1/2 pack baking powder, mix them with 200 ml of milk, add lemon peel and grated apple.

Mix well, to homogenize, and fill the 4 sheets, roll them and place them in a tray in which you put either Fino aluminum foil greased with margarine, or cover it with baking paper. Put the tray in the oven to bake the rolls. These will join together during baking. When you take them out of the oven, they will not peel off, but will stick.

Prepare the cream between the sheets like this:

Mix the pudding with the sugar and gradually add the cold milk, then boil the mixture until it thickens. When ready, leave the pudding to cool, meanwhile, rub 250 g of margarine with 2 tablespoons of powdered sugar. When the pudding has cooled, add the rubbed margarine and mix well.

Place a baked sheet on the back of the tray on a larger tray, grease it with 1/2 of the pudding cream and place the 4 baked rolls on it, without separating them. Put the rest of the cream over the 4 rolls and cover with the other sheet. On top of the sheet, put melted white chocolate and sprinkle grated white chocolate or use a two-color icing.


Black Rose Cake

Mix the flour, the frame, the sugar, the egg and the baking powder, adding enough milk to obtain a dough that can be spread. The dough obtained is divided into 6 parts. From two sides we bake two sheets the size of the tray, on the back of it.

The other 4 parts are also stretched one by one and filled with the composition below. These 4 rolls are baked inside the tray.

Filling for the 4 parts of dough:

Poppy, flour, frame, sugar, 1/2 baking powder mix with 200 ml milk, add lemon peel and grated apple. Mix well to homogenize and fill the 4 sheets, roll and place in the tray in which I put aluminum foil greased with a frame or baking paper.

We put it in the oven to bake. They will join together during baking. When it is taken out of the oven, it will not peel off but will be left so glued.

The pudding is mixed with the sugar and gradually the cold milk is added and then it is boiled until it thickens. Leave to cool. Meanwhile, rub 250 gr cube frame with 2 tablespoons of powdered sugar. When the pudding has cooled, add the rubbed frame and mix well.

Put on a larger tray a baked sheet on the back of the tray, grease it with half of the pudding cream, place it over the 4 baked twists without separating them. Put over the rest of the cream and cover with the other sheet.

On top of the sheet we put melted white household chocolate and we can sprinkle with grated white chocolate.


Video: Black Rose Cake. Red Velvet Cake Recipe. Made To Order. Chef Zee Cooks


Comments:

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