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Dessert cake M&M (Minodora and Mihai, 25 years old on the edge) and recipe 1400

Dessert cake M&M (Minodora and Mihai, 25 years old on the edge) and recipe 1400


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Countertop: I used an adjustable ring for cakes, I fixed the ring to the size of 26 cm. I mixed the egg whites with a pinch of salt well, then I added the sugar and I continued to mix until I obtained a firm meringue. Separately I mixed the yolks with the oil and then I incorporated them in the meringue with slow movements from bottom to top. At the end I incorporated the ground hazelnuts and flour, using the same slow movements from bottom to top. In the stove tray I put baking paper, I covered the ring in baking paper, I placed it on the tray and then I poured the top composition. I put the tray in the preheated oven at 180 degrees, being a not very high top, it bakes quite quickly. Remove from the oven and leave to cool.

Blackberry cream: In a saucepan I put the blackberries with 150 g of sugar and I put the saucepan on the fire, I let it boil until it started to bind a little, a kind of jam came out. I let it set aside a bit and I put on the fire eggs mixed with 100 g of sugar and 100 ml of milk, I stirred continuously until it started to thicken. While I was preparing the egg cream, I hydrated the gelatin in cold water. When the egg cream was ready, I removed from the heat and incorporated the hydrated gelatin. In a bowl I put the mascarpone cream, I added the warm blackberry jam and the egg cream and I mixed well, until I obtained a homogeneous cream. Then we went on to assemble the first part, it's a cake that takes time.

I used a cake pan with removable silicone walls, I placed the cake top and then I poured the blackberry cream and gave it the shape of a refrigerator for an hour.

White chocolate cream: Liquid whipped cream together with whipped cream I mixed them well until I got a firm cream but not very hard. Separately I heated the milk and poured it thinly over the yolks, stirring very quickly, then I added the white chocolate and continued to mix until the chocolate melted, at the end I added the hydrated gelatin in cold water and mixed. I incorporated this mixture into the whipped cream.

I took the cake form out of the fridge and poured over the hardened blackberry cream, the white chocolate cream and again I put the cake in the fridge for about 1 hour.

Latte Macchiato chocolate cream: I used the same procedure as for the white chocolate cream. I mixed the whipped cream together with the whipped cream until I obtained a firm cream but not very hard. I incorporated this mixture into the whipped cream.

I took the form out of the fridge again and poured over the hardened white chocolate cream, Latte Macchiato chocolate cream. I put the cake back in the fridge for a few hours, I didn't time it, 2-3 hours something like that.

Decoration: After sitting in the fridge for a few hours, I took the cake out of the fridge, with the help of a knife passed through hot water I detached the edges of the cake nicely, then I opened the detachable silicone part of the cake form. I decorated it with fresh blackberries from the garden, pennies of oreo biscuits drawn in chocolate, meringues and melted chocolate. From my point of view it is not a complicated cake, it just requires a longer time to prepare and a lot of patience.




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