au.haerentanimo.net
New recipes

Biscuit cake

Biscuit cake


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


I made this cake for the mother of a very good friend of ours, I hope from the bottom of my heart that she liked it and I wish her on this occasion HAPPY BIRTHDAY !!!!!

  • 2 bags of biscuits
  • 2 chocolate Olle cream sachets
  • 2 sachets of strawberry cream
  • 800 ml liquid cream
  • 800 ml of cold milk
  • 2 white / black glaze envelopes
  • for decoration:
  • whipped cream
  • juicy roses

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Biscuit cake:

Mix the chocolate creams with 300 ml of whipped cream and 300 ml of cold milk until the composition is homogenous.

Do the same with the strawberries.

We line a cake form with a removable bottom with food foil, after which we will put the biscuits soaked in a little milk or juice (but not a lot) on its bottom and walls.

Then we will put a layer of chocolate cream, a layer of strawberry cream, and chocolate and strawberries.

Prepare the icing according to the instructions on the package and pour it over the strawberry cream.

Garnish with Sugus Roses and whipped cream.


How to prepare the cake with biscuits built into the countertop

Countertop preparation

Prepare syrup

Cream preparation

Rub the yolks with the sugar and a little salt, then add the flour, lemon peel and dilute everything with a little cold milk.
Put the rest of the milk in a bowl on the fire, and when it is hot, add the yolk cream in it and stir continuously to even it out.
When the cream thickens, like a pudding, put the bowl aside on the fire and add the essence.
Let the cream cool, then mix it with soft butter, kept at room temperature.

Put a little butter in the cream and continue mixing until the butter is exhausted.


Biscuit cake

1. For the sheets: mix all the ingredients, divide the dough in two, make 2 thin sheets and bake on the bottom of the tray, then fill with cream and biscuits.

Your first aid kit, in one innovative product: KAdermin

2. Prepare the cream: boil the milk with 3 tablespoons of sugar and 3 tablespoons of flour until it reaches the consistency of a thick cream. Leave to cool. Meanwhile, rub the butter with the powdered sugar and, when the cream has cooled, gradually incorporate it into the butter.

3. Put the first sheet, cover it with cream, then place a row of biscuits passed through a syrup, in which the rum essence was put. Cover with cream, then again biscuits soaked in syrup, cream and cover everything with the second sheet.

4. Boil water, cocoa and sugar and, when the icing has cooled a little, add the butter and place it over the cake to harden. Cut with a warm knife.


Unbaked cake with mascarpone, whipped cream and yogurt

Unbaked cake with mascarpone, whipped cream and yogurt, an extremely simple and quick recipe, without eggs, without gelatin, combination between Diplomat and Tiramisu. It can be made simple or with compote fruits of any kind, with fresh fruits, with chocolate granules & hellip as desired. It's wonderfully fine and good.

Unbaked cake with mascarpone, whipped cream and yogurt

Ever since I live in Italy, I always make mascarpone cakes and pies, Italians have a lot of mascarpone creams and recipes. Mascarpone is a cream based cream, with a very high fat content of 40-80%.

Starting from the famous Tiramisu (I have several classic recipes & ndash or Tiramisu with lemon, orange or strawberry) and Mascarpone cream with ness or cocoa , I also prepare all kinds of creams by the glass, rolls, cakes and cakes of all kinds, for which I use mascarpone. This cream is great and I recommend you use it with confidence. You don't need gelatin anymore. I recommend you to try the Diplomat cake recipe, a tasty and good-looking cake, perfect for anniversaries and other special occasions. & # 128578

I invite you to see more here MASCARPONE RECIPES .

I had some mascarpone, yogurt and whipped cream in the fridge, I wanted to make something good but I didn't want Diplomat Cake, I wanted something more sour. So I made this cake without baking.

I played it last year and now it's the fourth time I've done it. It's delicious and it's made right away !!


& # 8220Amandine & # 8221 with biscuits

& # 8220Amandine & # 8221 with biscuits, a dessert with the necessary quotes :)), which is meant to be just a quick reinterpretation of a dessert loved by many of us, Amandina. Honestly, there is more talk in the recipe than the work you have to do, but I try to explain well so that they come out like the ones in the picture.

Initially I wasn't even going to post the recipe, that's why I don't even have intermediate pictures. We had made them just because we wanted Amandine but we didn't have time to make countertops, but my daughter said:

& # 8211I'm deadly, Mom! I ate 3, one after the other! Do you do it tomorrow?

And she, with the exception of the Pavlova dessert, does not overdo the dessert. So they really liked it, maximum!

No, I don't do it tomorrow, but it's good to remember for another time, when we want something good in the category of quick recipes.

  • As a recommendation, leave the cakes at room temperature for at least 30 minutes before serving. The butter cream will soften, the syrup in the biscuit will fill it perfectly and the total will have a completely different texture compared to when the cake is very cold.

Ingredients & # 8220Amandine & # 8221 with biscuits & # 8211 for approx 14-18 servings (depending on how much cream you put)

Butter cream for Amandine

  • 200 g butter
  • 120 g old powder
  • a knife tip salt
  • 2 tablespoons black cocoa
  • 1-2 egg yolks
  • 1/2 stiluta esenta rom

Caramel syrup with coffee

Chocolate glaze

Preparation Amandine with biscuits

First, prepare the Amandine cream.

Mix the butter foam together with the sugar (use a type of quality butter, without water, I use LaDorna butter with 82% fat or Pilos)

Beat the yolks lightly with a fork on a steam bath for 3-4 minutes (add a tablespoon of milk). You can also add them raw, if you don't mind. When I have homemade eggs, I put them raw.

Add the cocoa, the essence, mix gently, then start mixing and mix until you get a fluffy, homogeneous cream.

Set it aside or, if it's warm in the house, let it cool a bit.

Caramelize the sugar until it turns amber. Turn off with cold water, then simmer for 2-3 minutes. Turn off the heat and add the brewed coffee.

Prepare the biscuits, syrup and cream at hand.

  • In the meantime, an idea came to me while I was writing the recipe. You can slightly scoop the biscuits from the base with the help of a teaspoon, long, to become like boats. The cream would be perfectly stable in those hollows. I didn't do that, but I think it would be very ok.

Almonds with biscuits

Take one biscuit at a time and syrup it in the cold syrup, on both sides.

  • You have to be very careful how much you keep them. You don't have to break them or drown them in syrup, but not enough, because they have nowhere else to draw syrup from.
  • Do not syrup all the basic biscuits from the beginning, syrup a part, distribute the cream and then you will see exactly how many biscuits the cream is enough for, depending on how thick you spread the layer.

After you have syruped some of the biscuits from the base and placed them on the plate, distribute the cream that you put in a bag with two stars, trying to keep the line of the center of the biscuits, so that the dessert has balance. Continue to syrup the biscuits and put them over the cream, pressing lightly, to make the socket. Do the same with the remaining biscuits and cream. If you run out of biscuits, serve guests coffee :)))

Let the plate cool until you are ready glaze.

Put all the ingredients in a bowl on a steam bath.

Homogenize, let cool, and when it's just slightly warm, take with a teaspoon and put over cakes.

Decorate them to your liking. Keep the plate cold and serve the dessert as mentioned in the introduction.

You can prepare this dessert with another cream, for example chocolate mousse or ganache cream, keeping the basic idea.


Beat the sugar and whole eggs with the mixer until the composition is homogenous, add over 250 ml of milk in a saucepan and put it on the fire.


The gelatin is dissolved in the rest of the milk (I heat them in the microwave for another 30 seconds) and put over the milk, eggs, sugar. Boil until boiling, stirring constantly, then leave to cool (you can speed up the cooling under a stream of cold water). Beat the whipped cream and mix with the cooled cream then add the chopped fruit.


A pan with a diameter of 25 cm or more is lined with food foil. Place in order: a row of pineapple slices, kiwi, orange slices half of the fruit composition a layer of syrupy biscuits (I put canned peach syrup) the other half of the fruit composition the last layer of biscuits. Cover the pan and refrigerate for at least 12 hours.
Serve cold from the refrigerator.


Make a normal top of 8 eggs (see ingredients above), bake in a tray with a removable bottom, lined with baking paper and bake in the preheated oven at 180 degrees until it passes the toothpick test.

for aerated cream:
Melt the chocolate with the butter on a steam bath, meanwhile beat the whipped cream. After the whipped cream is beaten, pour the melted chocolate and continue beating for another 1 minute, after a minute add the chocolate flakes.

for butter cream:
rub the butter with the powdered sugar until you get a foam, add the cocoa and mix.

Assembly:
in a ring tray put the top 1 (the top of the cake to be sliced ​​in 2 parts) a layer of butter cream, aerated cream, butter cream, top 2. between the walls of the tray and the cake put the biscuits.

decor:
fruits and chocolate

Leave the cake with biscuits and cold aerated cream for 30 minutes, then remove from the pan and serve.


  • 1 peach compote
  • 1 pineapple compote
  • 1 tangerine compote
  • 50g raisins
  • 1 essence rom
  1. In a double-bottomed saucepan, mix the whole eggs with the caster sugar and vanilla sugar, then add the warm milk and mix all the ingredients well.
  2. Put the pan on low heat, stirring constantly, until the composition acquires a creamy, slightly dense consistency, like a whipped milk. Caution: The cream must not boil, because it will be cheesy!
  3. Once the cream is ready, take it off the heat and let it cool. Meanwhile, hydrate the gelatin in 350ml of water.
  4. Once the cream has cooled, mix it with gelatin, which you melt for a few minutes on top of a stove flame. Do not put the gelatin directly on the flame because there is a risk that it will be destroyed and no longer bind the composition!
  5. Then whip the cream according to the instructions on the package and mix it with the egg cream and gelatin
  6. Remove the fruits from the compotes, drain the juice well and grind them so that they can be incorporated into the cake cream. You can hydrate the raisins in a little water mixed with rum essence
  7. Choose a round pan or cake tray with a larger diameter, about 28 cm, which you cover with cling film
  8. Place the biscuits standing next to each other, one next to the other. You can also decorate the bottom of the pan with fruit, because the cake will be turned over the next day and that part will reach the top.
  9. Then add some cream to the pan, then fruit and raisins, again cream and fruit alternately, until you finish the cream, respectively the fruit.
  10. The last layer of the cake will be made of biscuits, which you place horizontally so that you have a uniform layer.
  11. Wrap the cake well with the pan and put it in the fridge until the next day. You can also add a small weight on it to even out its bottom, such as a plate!
  12. The next day, cut the excess biscuits that exceed the height of the pan, turn the cake over on a plate and decorate as you like with whipped cream and fruit at hand!
  13. Serve with lust with your loved ones!

Also, if you like cream and cream cheese in cakes, you can try this delicious carrot cake!


Quick cake with biscuits and sour cream

I set out to make a simple dessert every month or rather every new full month of my baby, to mark this special day for us. So in the second month I made this simple cake with just a few ingredients available to anyone: biscuits, a jar of peach compote and a simple milk cream or a pudding if you want to call it that.

Quick cake with biscuits and sour cream falls into the category of quick and unbaked desserts and you can choose any other type of fruit from compote not only peach and in summer we can use berries.


Quick cake with biscuits and sour cream

I set out to make a simple dessert every month or rather every new full month of my baby, to mark this special day for us. So in the second month we made this simple cake with just a few ingredients at hand: biscuits, a jar of peach compote and a simple milk cream or a pudding if you want to call it that.

Quick cake with biscuits and sour cream falls into the category of quick and unbaked desserts and you can choose any other type of fruit from compote not only peach and in summer we can use berries.


Beat the sugar and whole eggs with the mixer until the composition is homogenous, add over 250 ml of milk in a saucepan and put it on the fire.


The gelatin is dissolved in the rest of the milk (I heat them in the microwave for another 30 seconds) and put over milk, eggs, sugar. Boil until boiling, stirring constantly, then leave to cool (you can speed up the cooling under a stream of cold water). Whip the cream and mix with the cooled cream then add the chopped fruit.


A pan with a diameter of 25 cm or more is lined with food foil. Place in order: a row of pineapple slices, kiwi, orange slices half of the fruit composition a layer of syrupy biscuits (I put canned peach syrup) the other half of the fruit composition the last layer of biscuits. Cover the pan and refrigerate for at least 12 hours.
Serve cold from the refrigerator.



Comments:

  1. Perryn

    Excuse the question is far away

  2. Jozef

    I believe you were wrong. I am able to prove it. Write to me in PM, discuss it.

  3. Launder

    I join. It was with me too. We can communicate on this theme.

  4. Shaaban

    It is interesting. Can you tell me where I can find more information on this issue?

  5. Josue

    Although, you need to think



Write a message