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Cherry cake, cherry icing and vanilla cream

Cherry cake, cherry icing and vanilla cream

Turn on the oven to heat.

Rock:

Separate the egg whites from the yolks.

Whisk the egg whites with a pinch of salt. Add the sugar and mix until they become meringue. Add the yolks, oil and essence and mix. Gradually add the flour and incorporate, mixing lightly with a wooden spoon, from bottom to top. Add the cherries and incorporate into the dough. Pour the composition into a pan greased with oil and lined with baking paper and place in the oven until nicely browned.

Cherry icing:

Put the cherries, sugar and starch in a saucepan over low heat and mix until thickened, then remove the pan from the heat.

Vanilla cream:

In a saucepan, mix the starch with a little milk until diluted. Add the yolks, sugar, vanilla essence and the rest of the milk and simmer until thickened. Leave to cool, then incorporate the butter, little by little.

Assembly:

Put the cherry icing and cream on the counter, and at the end decorate with grated chocolate. Let cool, then serve.





About vanilla cream & # 8211 basic recipe for pastry cream or boiled cream with milk, eggs and sugar

I'm tired of the bad vanilla cream recipes that can be found on most Romanian sites, recipes made by ear and with serious technical errors in preparation and food hygiene. I saw some sticky creams (with 200 g of starch per 1 l of milk.) You could stick the wallpaper with them, presented as & # 8222 cream cream & # 8221 or other thick and dense with which the man should fill eclairs or other pastries & # 8230 How? That the spoon was in them like dough. I mean to dilute them with cold milk at the end :)) What an aberration! How to put raw milk in a boiled cream at the end? What do we do with the bacteria in it and the fact that they will cause fermentation that will lead to rapid alteration of the cream?

The use of starch instead of flour is part of the same series of & # 8222 phenomenal recipes & # 8221 that makes the cream finer! Don't do it! Especially if 1 to 1 flour is equivalent to starch, starch being a thickening agent much stronger than flour (it's like an & # 8222 essence & # 8221). It's just the opposite! That is, if we put starch we will have to use a smaller amount than the flour in the recipe (ie half). Instead of 65 g of flour, put 30 g of starch in 6 yolks and 500 ml of milk! Starch is useful in cases of gluten intolerance. Its advantage is that it cooks instantly compared to normal flour that must be boiled for a few minutes.

So how do we make a real vanilla cream? Well, according to the recipe of those who created it, that is, of the French. And look, they use it flour to this cream, as did her great-grandmother and grandmother and mother. Here you can find the recipe from Larousse Gastronomique, the recipe that I followed exactly and I got a great vanilla cream!

Why should the yolks be rubbed separately with sugar and flour?

Of course, the technology for preparing this vanilla cream is a logical, scientific one. The French from Larousse Gastronomique are not fools who say clearly: milk is boiled together with vanilla. Separately, in another bowl, rub (mix) the yolks with the sugar and salt and then add the flour. This composition is gradually diluted with hot milk and then everything is boiled. Why? Because by mixing the proteins in the yolks relax, they lengthen and are ready to form bonds with the proteins in milk and flour so as to create the network that gives the consistency of the cream! In addition, we will NOT have lumps of flour or starch.

So do NOT throw all the ingredients (cold milk, yolks, sugar, starch or flour) in the pot. and then we set it on fire by "running away" with the aim of the poor whole yolks floating on the surface and trying to get rid of the lumps of starch that form instantly! Why? Because we will get a softer cream, without the protein network formed and the temptation will be that next time we put more flour and starch, upsetting the balance of the original recipe. A fool! In pastry and confectionery, nothing is by chance and skipping some stages leads to bad results.

Let's get to work and see how this vanilla cream is prepared correctly!

Keep in mind that this vanilla cream is NOT widely used as such, it being a base for other creams. In it, add butter, or beaten egg whites, fruit and gelatin, liqueurs, whipped cream, mascarpone, etc. I leave you at the end with a list of these combinations.

Here it is eclaire and choux a la creme recipe which you can fill with this vanilla cream.

OBSERVATION: vanilla cream is soft and hardens easily after cooling. It can be used as such for filling cornets, eclairs. If you want a thicker cream that you can mix later with whipped cream, mascarpone or beaten egg whites, you will need to increase the amount of flour or starch a little (put for example 80-100 g flour or 40-50 g starch in 500 ml milk), as well as sugar (250 g instead of 150).


Vladut cake with walnut and vanilla cream

Countertop preparation. Put the egg whites in a deep bowl, add a little salt and mix at medium speed until lightly frothed. After they have foamed while continuing the mixing, gradually add the sugar and mix until the sugar melts and we get a foam like a hard and shiny meringue. In this meringue composition add ground walnuts, flour mixed with baking powder and oil. Mix lightly with a spatula until all the ingredients are well incorporated. Wallpaper a baking tray measuring 25x35cm with baking paper, pour the top composition and level it, then bake the tray in the preheated oven at 180 degrees. Bake for about 25-30 minutes until you get a light brown surface. Do the test with the toothpick, the baking time may be different depending on the oven of each. After baking, let the countertop cool, then when it is cold, portion it into two equal sheets.

Preparation of the cream. The milk is boiled and cooled. If you use a vanilla stick, it is boiled with milk and then after the milk has boiled, the vanilla stick is removed. The yolks are mixed together with the powdered sugar until they become creamy. Add the starch and continue mixing. Add to the composition little by little the boiled and cooled milk, vanilla essence if you use, then put the composition to boil over low heat and stir continuously until the cream thickens. After it has thickened, cover it with a food foil so that it does not form a crust and put the cream aside to cool completely. After it has cooled, add the butter kept at room temperature and mix at low speed until we obtain a fine cream.

Preparation of chocolate icing. Break the white household chocolate into small pieces and put the pieces in a pan with a thin bottom. Add butter, liquid cream and put the pan on a steam bath. Stir continuously until all the chocolate melts and becomes fluid. In the melted chocolate add a few drops of beet juice and half a teaspoon of cocoa. Stir until incorporated and remove from the steam bath before starting to boil. Beet juice in combination with cocoa will give a beautiful shade of icing.

Assembling the cake. Place the first countertop sheet on a plate, spread the cream evenly over it, and add the second countertop sheet over the cream. Warm glaze is spread over the second sheet of countertop. Decorate the cake with finely chopped walnuts, then let it cool for about 3-4 hours.


Cake with vanilla pudding and cherry jam

Fluffy tops, vanilla flavored cream, sweet-sour jam, are just some of the strengths that define the delicious cake with vanilla pudding and cherry jam. It is easy to prepare, and is tastier after 1-2 days in the fridge (if it's not over in the meantime!).

Ingredients Cake with vanilla pudding and cherry jam:

  • 500 grams of flour
  • 250 grams of margarine cut into pieces
  • 3 eggs
  • 1 sachet of baking powder
  • 1 cup sugar
  • 2 tablespoons sour cream

Vanilla pudding:

  • 400 ml of milk
  • 1 sachet Dr. Oetker vanilla pudding
  • 3 tablespoons sugar
  • 200 grams of butter at room temperature

Chocolate glaze:

Preparation Cake with vanilla pudding and cherry jam:

  • Mix the chopped margarine with the sugar until you get a homogeneous cream.
  • Stir in eggs and sour cream.
  • Finally add the flour mixed with baking powder, knead the dough obtained, leave it in the fridge for 30 minutes.
  • After sitting in the fridge, divide the dough into three equal parts, then roll out a baking sheet the size of a baking tray 20 & # 21525 cm.
  • Bake the 3 countertops separately, in the preheated oven at 170 degrees Celsius for 20-25 minutes or check with a toothpick, let it cool completely.

Vanilla pudding:

  • Prepare the sachet of vanilla pudding from Dr. Oetker according to the instructions on the package (The contents of the sachet are mixed with the 3 tablespoons of sugar and 4 tablespoons of milk. on the fire and add the previously prepared mixture (boil again for about 1 minute, stirring gently until the composition binds).
  • Cover with plastic wrap and allow to cool completely.
  • Using a mixer, incorporate the butter into the cooled vanilla pudding, until you get a homogeneous cream.

Chocolate glaze:

  • Melt the broken chocolate into pieces on a bain-marie together with the milk, mix until you get a homogeneous icing.

Assembling the cake with vanilla pudding and cherry jam:


Vanilla and cherry cream cake

Many of the recipes here are incomplete. What kind of site is this?

The picture is not real, all the cakes are identical and have nothing to do with a normal recipe

What you see in the photo I don't think will come out as you post the recipe think well before posting

So only 2 can, one for dad, one for mom and kids lick the tray that was not specified. size. or they eat cream and cherries because you can't find them anywhere in the recipe only in the title of cakes, have a good day and success at the cake.

Incomplete recipe. The images written by you have nothing to do with the recipe!


Prickly cake with cherry sauce and

It's a kind of tart, only you make it in a stretched tray and that's why it's very suitable when you have more guests. For pudding: 2 vanilla puddings, 4 tablespoons sugar, 1 liter of milk. I have the original recipe for the slice cake with sweet cheese and vanilla pudding. It has semolina, cherry compote, vanilla pudding, whipped cream and chocolate. Snow White, the classic recipe for. Creams, cream, crepe, puff pastry, whipped cream and vanilla cream. For the icing: Melt the chocolate in a bain marie, then. An appetizing cake cake with cherries and coconut flakes & # 8211 one of the delicious recipes. It is, however, a great thing to make a big and beautiful cake from just 4 eggs. The recipe for tart with strawberries and vanilla cream is wonderful during the period when sweet Romanian strawberries appear. Every year I make strawberry jam, muffins and strawberry cakes.

Under no circumstances use commercial pudding. For the top: 3 eggs 230g yogurt 330g flour 225g sugar 110g oil and sachet baking powder cherry salt Whisk the egg whites with salt and add sugar. Boil the cream, stirring constantly, until it thickens like a pudding.


Danube Waves Cake & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

I've been wanting to do this for a while Danube Waves cake. The combination of vanilla, cocoa cherries and chocolate seemed very successful and extremely tempting. But I haven't been able to do it so far. I didn't have enough time, I forgot to buy some ingredients. It is certain that I have not done it so far. vanilla with butter and a generous layer of chocolate.

This cake is great for a special occasion or holiday. Placed on the holiday table, it will impress everyone for its delicious taste and special appearance. The Danube waves cake is easy to prepare, but it has quite a few stages and requires a long preparation time. First of all, we make the composition in two colors and place the cherries over it.

Then we need a vanilla cream with butter, and over the butter cream we will put melted chocolate. After assembling the cake, leave it in the fridge to harden the cream and chocolate. If necessary, it can be left overnight. The cake is cut into slices with a sharp knife, possibly heated in hot water or on a flame, in order to cut the chocolate more easily. A thin knife for threading will be very helpful.

After I finished the cake, I shared it with my parents and my brother, as I always do when I make something sweet. My brother appreciated it very much and although I brought it to him very early in the morning, he couldn't help but do not taste a few slices. We also liked it very much, especially since I am a big lover of cherries and chocolate, obviously. I will definitely make this cake on other occasions, especially since every piece is worth it. Another wonderful cake is Tosca cake, just as tasty and aromatic.


Homemade sweets recipes

The book & bdquo50 fasting recipes & rdquo can be ordered here :. Fasting cake with pumpkin and nuts. Grilled cake with vanilla cream, cherries and sour cherries. You are left with cake heads, edges or actually cakes that no one knows. Prepare the syrup by putting the diced sugar and margarine in water or milk on the fire.

Cherry cherries or raisins. It's just that Buni didn't put cherries in compote, but in cherries, but that's another story. Fasting chocolate candies, without sugar.

Tray with 3 cakes: Cherry balls, Snow White and biscuit roll. If you make the balls for children you can put cherries in compote or. A fasting cake without baking, WITHOUT flour and without sugar & # 8211 no more. Biscuit balls with sour cherries or compote. Culinary Recipes Preparedevis. Many of you like walnut recipes and that's why I made this post to be more.

Baked Cabbage & # 8211 Varza in Cluj.


Cherry Dama cake with cherries

Just the name of the Cherry Dama cherry cake gives a note of elegance to this extraordinarily good dessert, which today entered my favorites list.

The inspiration came from here, but before I saw the list of ingredients, for the first time I was captivated by its appearance.

A simple and easy to make cake, but with a phenomenal taste, this is how I would describe this cake, if I had to describe it in a few words.

From simple ingredients and within everyone's reach, with a sweet and sour combination and a multiple texture thanks to poppy seeds, coconut, cherries, but also fine vanilla cream makes this dessert truly spectacular. Let me also tell you that it is also without flour, suitable even for those with gluten intolerance.

And you don't have to be a master confectioner for a perfect success, but only to strictly follow each step of the recipe but also the exact quantities. So I invite you to stay by the list of ingredients, but also the step by step preparation of the recipe.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Countertop ingredients:

  • 150 g mac
  • 100 g coconut
  • 140 g caster sugar
  • 100 g ground hazelnuts / walnuts
  • 8 egg whites
  • 1 pinch of salt
  • 4 yolks

Ingredients for the cherry layer:

Ingredients for vanilla cream:

  • 4 yolks
  • 500 ml milk with 3.5% fat
  • 40 g food starch
  • 120 g caster sugar
  • 1 tablespoon vanilla extract
  • 250 g butter

Ingredients for white chocolate icing:

  • 150 ml whipped cream with 35% fat
  • 200 g of good quality white chocolate
  • 1 tablespoon oil

Countertop preparation method:

Preheat the oven to 170 degrees Celsius.

Wallpaper an oven tray with baking paper measuring 30/40 cm.

In a bowl, mix the rooster with the poppy seeds and ground hazelnuts.

Put the egg whites with the salt powder in a bowl and beat them until they leave light shapes on the surface. Gradually add the sugar and continue beating until you get a firm, glossy meringue and the sugar is completely melted.

Incorporate the yolks with a spatula and mix gently.

Add the dry ingredients in three or three slices and incorporate them with light movements from bottom to top. Be very careful not to mix too much, otherwise you will remove the air incorporated in the egg whites and the countertop will not be fluffy.

Pour the composition into the lined tray and bake for 18-20 minutes.

Let the top cool in the pan in which it was baked, then take it out on a grill and let it cool completely.

Preparation for the cherry layer:

Put the cherries with the sugar in a saucepan over low heat and leave it like this until the cherries thaw and start to boil. If you use fresh cherries, do the same until they start to boil.


Add the starch dissolved in 2-3 tablespoons of water and boil until the composition binds and reaches a pudding-like consistency. Set aside to cool completely, stirring occasionally so as not to make a fuss.

Preparation for vanilla cream:

In a bowl, mix the yolks with the starch and 50 ml of milk.

Put the rest of the milk with the sugar, the vanilla extract in a saucepan to boil.

When it boils, add the yolk composition and boil until it binds. Cover with foil and set aside to cool.

Foam the butter and gradually add the vanilla cream, stirring gently until you get a fine and aerated cream.

Preparation for white chocolate icing:

Put the cream in a hot kettle, add the chocolate and oil, leave for 2-3 minutes and then mix.

Cut the worktop into 2 equal parts in width.

Put a countertop, evenly distribute the cherry composition, put the cream and level it, then the other countertop. Let it cool.

We stop 2-3 tablespoons of the total amount of glaze and distribute the rest of the glaze evenly and let it cool for 4-6 hours or better overnight.

After the time spent in the refrigerator with the glaze kept, we draw cross lines so as to obtain small diamonds.

Now we can portion and serve, it's great! Get to work and be useful!