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Roll with whipped cream and chocolate

Roll with whipped cream and chocolate

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Separate the egg whites from the yolks. We rub the yolks with the sugar, flour, rum essence and baking powder. We beat the egg whites hard with a pinch of salt. Incorporate the yolks into the foam, stirring from the bottom up.

Prepare an oven tray lined with baking paper, pour the composition and spread well.

Put in the preheated oven over medium heat for about 30 minutes.

When the top is done, remove the baking paper.

Prepare a damp towel, put the top on it, roll lightly and leave until it cools. When it has cooled, spread the sheet lightly.


Mix fresh. In a saucepan add a slice of butter or margarine, put on low heat, put the broken chocolate pieces, stir continuously until it melts.

Let it cool.

We mix the whipped cream with chocolate.

With a wooden palette we spread the cream on the surface of the worktop and roll.

Good appetite!


You would think that it is a real challenge to make a meringue roll, but it is not very difficult at all, and the result is so fine and delicious that you almost can't stop when you eat it. Today I actually decided to make something different, a little more original - a roll of almonds with white chocolate cream, meringue and raspberries.


  • 3 egg whites
  • 150 gr. powdered sugar
  • 100 gr. ground almonds
  • 1 tablespoon starch
  • 1 teaspoon lemon juice
  • almond extract

It is very important to have the egg whites ready at room temperature. In the first stage, I prepare the roll of three egg whites, which I beat at the beginning with a pinch of salt until they become very frothy. Gradually add the sugar and continue to mix for another 4-5 minutes until the mixture shines and hardens. Now I slowly incorporate the ground almonds, starch, lemon juice and almond essence.

I spread the composition in a tray lined with baking paper and put it in the oven heated to 180 °. After 15 minutes, lower the temperature to 160 ° for another 25-30 minutes. Then I turn off the oven and leave it there until it is almost cooled.

For the cream, melt the white chocolate in a bain-marie and mix it carefully in the whipped cream. Be very careful when melting chocolate because it can be cut very easily at too high a temperature.

I turn the roll sheet over another baking paper, remove the paper from the back and spread the cream with a spatula over the entire surface. At the edge where I will start rolling it, I add a little crushed raspberry sauce and a few pieces of whole raspberry.

I leave it in the fridge until it cools down enough and the cream will already be hardened and I prepare the meringue that will cover my almond roll.

I whip two egg whites with 100 grams of powdered sugar until they harden enough then I decorate the roll forming small "motions" with the spatula. Brown the meringue with a burner and place a few pieces of raspberries on top.

  • for 680 g of cream
  • 250 g whipped cream
  • 200 g household chocolate (50% cocoa)
  • 80 g of sugar
  • 150 g nuts
  • 1 vial free of rum

Put the walnuts in a pan and lightly brown them, then, after they have cooled, grind them in a grinder or blender. I prefer them finely ground but if you like, you can leave them larger.

* You can also use them raw but with them fried, the cream tastes much better.

In a saucepan put cream for whipped cream, sugar and chocolate. Put on low heat and stir until the chocolate melts, no more. Let it cool.

Then add the ground walnuts and rum essence. The chocolate and walnut cream now has a fluid consistency but after cooling, it will be perfect for filling sweets.

We put the cream in the cold until it hardens, then we can use it. Good job and good appetite!

I used it to fill nuts (click for recipe).

Other cream recipes can be found in the collection below & gt & gt & gt

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The roll in which we imitate as a design the giraffe skin will arouse that & # 8220wow & # 8221 that will fill our soul with joy & # 8230 The cream is also wonderful, so all we have to do is delight our children, but I'm sure no adults they will not refuse a slice, they will even get upset if they don't have one left.


For the countertop:
4 whole eggs + 2 egg whites
150 g sugar
1 tablespoon powdered sugar
1/2 sachet vanilla bourbon sugar
100 g flour
2 tablespoons cocoa powder
1 pinch of salt

For chocolate and walnut ganache:
150 g milk chocolate
100 g dark chocolate
120 g liquid whipped cream
60 g chopped walnuts

First we prepare the cream. Melt the chocolate in a baine marie then mix it with liquid cream and finely chopped walnuts.

Let the cream cool for about an hour. During this time we prepare the top, starting to mix the yolks with the sugar until they become a foam.

Then add the flour and mix until smooth.

Mix the 6 egg whites with a pinch of salt, powdered sugar and vanilla sugar until they become a hard foam. Incorporate in the composition of the yolks one tablespoon of the beaten egg whites. At first it will be more difficult to integrate, but the thinner the composition, the more careful we are to mix it from the bottom up, so that it remains as airy as possible.

We take a few spoons of dough and draw on the baking paper in the tray a drawing that makes us think of the stripes on the giraffe's skin.

Bake the drawing for 2 minutes in the preheated oven at 180 ° C. During this interval, mix the rest of the dough with the cocoa powder.

Pour the colored dough into the tray, covering the design and bake the roll top for 8-9 minutes. When it is ready, take it out on a damp towel, peel off the baking paper, roll the top with the towel and leave it for about 20-30 minutes (as long as you have the patience), then open it, grease it with cream and roll again .

We wrap the roll in foil and leave it to cool for a few hours, then we can serve.

Ingredients Simple rolling pin and rolling pin with cocoa

simple countertop for a tray of 38 & # 21533 cm:

  • 5 large eggs
  • 125 grams of sugar
  • 125 grams of flour
  • 1 vanilla pod / 1 sachet of vanilla sugar / 1 teaspoon vanilla extract
  • 1 pinch of salt

countertop with cocoa, for a tray of 38 & # 21533 cm:

  • 5 large eggs
  • 125 grams of sugar
  • 100 grams of flour
  • 25 grams of black and fragrant cocoa
  • 1 vanilla pod / 1 sachet of vanilla sugar / 1 teaspoon vanilla extract
  • 1 pinch of salt

Preparation Simple rolling pin with cocoa, video recipe

Preparation Simple rolling pin with cocoa, text recipe (printable):

1. Note: because my oven tray is quite large, I used 5 large eggs for each type of countertop, if you have a smaller tray, around 35 & # 21525 cm, it is enough to use 4 eggs, adjusting the quantities the other ingredients: 25 grams of sugar / 1 egg and 25 grams of dry matter / 1 egg, which, in the case of the simple countertop, will be white flour and for the cocoa version, the flour mixed with cocoa.

2. Turn on the oven and set it at 180 degrees Celsius. We'll start with simple vanilla top: Whole eggs are broken and placed in a large bowl. Add salt, sugar, grated vanilla bean seeds / vanilla sugar. Mix with the mixer at high speed for 4-5 minutes, until you get a composition that has grown a lot in volume, has become much lighter in color and is consistent enough that, when it flows slowly, on the mixer blades, back in the bowl, keep its shape for 20-30 seconds.

3. Sprinkle flour (125 grams) on top and incorporate into the beaten egg base with a flexible spatula, which will permanently raise the composition from the bottom of the bowl to the surface, while the bowl rotates slightly in a clockwise direction. clockwise after each new mixing. The composition raised from the bottom of the bowl is poured over the rest of the dough in the bowl as if folded. In no case does it mix strongly, with circular movements, we want to keep as much of the air accumulated in the beaten eggs as foam, this being the only "growth agent" of this rolling table.


4. Once the composition is well homogenized, pour the entire contents of the bowl into a tray covered with baking paper, level well and bake in the preheated oven at 180 ° C, at an average height, for 12-15 minutes, until the countertop is slightly golden and passes the toothpick test.

5. Meanwhile, prepare a perfectly clean kitchen towel, which we spread on the work surface and sprinkle with 1 tablespoon of sugar. This sugar has the role of preventing the hot countertop from sticking to the towel while it cools down. Overturn the baking tray, while it is hot, with the top on the kitchen towel.

Gently remove the baking paper and then roll the worktop tightly, using the towel, starting from one of the longer sides, until we get a tight cylinder, completely wrapped in the towel. Allow to cool in this position and after it is completely cold, unroll, remove the towel and fill with what we want.

6. For cocoa roll top: sift the cocoa powder (25 grams) over the flour (100 grams), mix well, stirring, then continue indefinitely as shown in points 2-5, instead of the simple flour incorporated in the egg base using flour mixed with cocoa.

This summer we ate raspberries from our garden for the first time, although we have been living in the house since 2011. Along with the house, some fruit trees, a few black currant bushes, a blackberry bush and a few raspberry bushes came into our possession. We didn't eat raspberries until this year, not because our bush didn't have production, but because it didn't have a chance to bear fruit. When my husband mowed the grass (simply grass, I can't call it grass), nothing stood in his way. In turn, the victim fell tarragon, larch, mint and other herbs, raspberries, flowers and everything that got in the way of his motorized scythe. Eeee, but last year the situation changed, I sowed lawn and I beautifully delimited my flower garden, vegetable garden and herbs as well as the area where the raspberry bush grows and so this year I ate sweet and fragrant raspberries of my own garden.

And because our raspberry bush had a rich production, I couldn't help but take advantage of this, so I prepared a 100% natural dessert, light and cool, perfect for hot summer days and only good to share with the whole family.

Preparation time: 00:15 hours
Cooking time: 00:14 hours
Total Time: 00:29 hours
Number of servings: 16
Degree of difficulty: reduced

Ingredients Rolled with cream cheese and raspberries

for a tray with L = 39 cm and l = 28 cm

  • 400g fresh cow's cheese
  • 200ml whipped cream
  • 3 tablespoons honey
  • 250 g raspberries
  • ½ teaspoon lemon peel
  • ½ teaspoon ground vanilla or seeds from a vanilla pod

Preparation Roll with cream cheese and raspberries

1. I put a baking paper in a tray and greased it with a little butter. I separated the egg whites from the yolk. I beat with the mixer, at maximum speed, the yolks with 3 tablespoons of honey until they became creamy and bleached a little. I incorporated the flour given through a sieve into the yolks.

I whipped the egg whites. I put half of the egg whites over the composition of the yolks, honey and flour. I mixed everything lightly with a spatula and then I added the rest of the egg whites and incorporated lightly, so that the composition remained aerated.

2. In the already prepared tray, with the help of the spatula, I put 60% of the composition in four rows. In the remaining composition I added cocoa and incorporated it easily. I placed the obtained composition among the rows already existing in the tray. With the tip of the clean spatula I passed easily through the rows in the tray, lengthwise, from top to bottom, from bottom to top and so on until the end and I thus obtained a model.

3. I put the tray in the preheated oven at 180 C / stage 4 for 15 minutes.

4. Until my countertop was in the oven, I took care of the cream. I put the cottage cheese in a bowl. It should be a slightly soft cheese, not a dry cheese. I crushed it well with a fork and put honey, lemon peel and vanilla on it. I mixed well.

In a separate bowl, beat the whipped cream, well cooled in advance in the refrigerator, until I got a fluffy whipped cream. I put the whipped cream over the cheese and incorporated it lightly with a spatula. I covered the bowl and put it in the fridge.

5. I washed the raspberries well, but with care, because we all know what delicate and sensitive fruits they are and we let it sit in a strainer.

I tried the countertop with a toothpick and took it out of the oven. I let it cool for 3 minutes and then I took it out of the tray and turned it upside down on a shredder. I carefully peeled off the baking paper, rolled it lengthwise, so it wouldn't break, with the pattern on the outside, and wrapped it in a clean towel.

After the countertop has cooled completely, I gently unwrapped it, spread the cream cheese on the entire surface of the countertop with a spatula, then placed the raspberry over the cream cheese and rolled the countertop.

6. When I rolled the roll, a small part of the cream came out, but it was perfect especially as the greedy ones, me and my husband, were waiting for the turn :)). And that's how I remembered my childhood when I couldn't wait for my mother to put the cake in the pantry and my sister and I would go and eat the cream coming out of the sheets from the edge of the tray.

I put the roll on a tray, covered it with cling film and put it in the fridge for an hour. In the evening, after it was quiet and our baby was already dreaming, my husband and I enjoyed a piece of fragrant and cool roll and on the 2nd day we shared it with the rest of the family.

Fast chocolate roll

Beat the eggs with the sugar and salt powder for 10 minutes, until they become a light yellow dough. Incorporate the flour gradually, mixed beforehand with the baking powder.
Spread the dough in a tray lined with baking paper, as even as possible (about 1-1.5 cm thick) and put the tray in the preheated oven for 10-15 minutes. Remove the worktop when it turns dark gold.
Put it on a baking sheet sprinkled with powdered sugar, with the baking paper facing up. Peel off the paper on which it was baked and quickly spread the Nutella cream or another chocolate cream, on the whole surface, in a thin layer.
Grow the roll at one end (a 1 cm thick strip), then start rolling by folding that strip towards the center. Use the baking sheet underneath so you can roll it easily.
Once rolled, wrap the rolled chocolate tightly in the baking sheet and refrigerate for an hour.

Useful advice

✽ Try to finish rolling the countertop before it cools down. Once cooled, it will begin to break.
✽ If you prefer the jam roll, you can easily replace the chocolate cream. But choose a slightly sour jam, such as cherries, because the combination of sweet + sweet can be too strong.

Chocolate cream cake

Very good cake. yamiii.
Nice weekend.

Wow R, apart from the long waiting time for the fries to be tasted, it's still ok. I think she's very good
Wk restful and prolific!

What is the size of the tray?

I didn't feel when time passed. Because I was already fed up with how much ganache cream & quotgustasas & quot :))
Lavinia, the tray is 40x38 cm - it is the standard oven tray.

It looks f biiiiiiiine! salivate just looking at the monitor! hmmm, I don't want to know how many calories it has, but it's worth a try, right ?! )

I don't know how many calories this cake has, but I know for sure that it is very good: D Worth a try.

It looks perfect!
It must be really good, said a chocolate girl :)))
Nice weekend. )

:)) Thanks too Gaby, it seems that this cake can not be missed by chocolate lovers.

that is right. only I'll try to make a cake.

Cake or cake is about the same thing, except that the shape of the cake involves more work. This is because the cake (or let's call it the cake) must be dressed on the edge, and this requires time and patience (not to mention the pain). And I try to stay as far away from complications as possible: D

No, no, I didn't miss it either! I stole it and paped it. mmmm, delicious! Another tray, please! -)))

:)) I don't think it would be a bad idea to make another cake like this.

I kept hearing about ganache cream and I didn't know what it was.

Yeah. I also made a cake yesterday and I took cream from you instead of liquid, it is known that I am zero barred in sweets. How I struggled with her.

Diana, I'm not too far away either. This was the first ganache cream I made.
A year ago I had no idea what the difference was between liquid cream and tube cream :) But it seems that I read the recipes more carefully than you: P I hope that the cake came out in the end.

Hello! Please tell, whats the story of them big puppys .....

& # 39 & # 39Barbate & # 39 & # 39, sorry to bother, but my recommendation at the moment is for Vian cream from Kauf. It has 30% fat, behaves wonderfully and is found in boxes of 250 g, which I think is very good, considering that if you buy from Milli for example, it is per kg and you don't want it you have to use it fast enough and the rest left in the box. The one I'm talking about costs 2.49 RON for the 250g box, respectively 10 RON / kg, while La Dorna, Milli, over 14 RON / kg.
My choice, of course!

Lavinia, when I read that it "behaves wonderfully" I bought Vian whipped cream. I'd better take care of mine and take what I used. And if I keep reading on the net that it's not so easy to beat, you could also write a warning, something.

I didn't get the cream with this whipped cream at all, a disaster in appearance

So once he behaved wonderfully and twice less wonderfully. I can't give my opinion, I haven't tried it yet.

On the contrary, Lavinia, thank you very much for your advice. I usually used Milli, but it annoyed me that I always needed two boxes and had nothing to do with the rest. So for this cake I used an unknown liquid cream. Maybe even the one you're talking about :) And the perfect cake came out. Andra, after all, whipped cream is not the main ingredient, so it doesn't matter too much. But I recommend you not to use a household chocolate)

This cake is good and bad. ). only now I found your blog and I really think I subscribe :))

:)) It's my fault Anda, I should have been able to promote the blog much better. Instead, I wasted time enjoying cakes like the one above: D

Pleasant waste of time. )) .. I subscribe to your blog. I made some recipes for which I thank you. today. some jam croissants would work :))
Congratulations for the blog!


I often do the opposite, I mean I turn cakes into cakes :) I don't really kill myself after decorating.

a thousand stars. maybe more than worth it. too good.

I'm waiting to see how many stars it receives tomorrow :)

But it's too little sugar, just 6 tablespoons in the whole cake. it will be sweet. No sugar in the cream. There must probably be a lot of sugar in the syrup to top the syrup if we want the cake to be sweet!

Don't worry, the ganache cream cake will be sweet enough. It depends on you how much sugar you want to put in the syrup, but I recommend you not to exaggerate anyway.

can I use cocoa powder instead of chocolate? will the cream thicken like that?

My advice is to use chocolate, otherwise you can't call it ganache cream. I didn't try, but I think that, only with cocoa, the cream would only be a thicker cream with a cocoa taste :)

I also tried this recipe and it is very good, a grade 10 cake. I can't wait to make it again. My husband and little boy are happy to have discovered this bolg.

I also included this chocolate cream cake in the top of my preferences. I will make sure that the joy of discovering the blog does not diminish with the passage of time and that I will always surprise you (or at least from time to time: D) with grade 10 recipes.

with cocoa, it's not just & quoto thicker cream with cocoa flavor & quot to quote you from the above, because it matters a lot what kind of cocoa you use. It would be ideal to use a powder with a high percentage of fat 20-22% but it is also good with 10-12% (see the product packaging).
As for the liquid cream, there is one at Lidl called PILOS and I use it in many combinations, and it is right after mixing.
If you still make this cake, try a very good quality cocoa powder.

Thanks for the suggestions. But I certainly won't make ganache cream with cocoa instead of chocolate. If chocolate were a very expensive ingredient or hard to find, maybe I would try. Knowing that the cake turned out perfect, I can't help but experiment :)

I can't wait to make this cake, yami, yami, I really like chocolate

After you try it, maybe come back and tell me how it felt.

This comment has been removed by the author.

Is plain dark chocolate used? please I want to prepare it today

Yes, plain dark chocolate is used for this cake. I see that I wrote "bitter chocolate" in the ingredients of the recipe, I didn't think it could be interpreted as an exotic assortment of chocolate :) Good job!

With pleasure, ask me anytime you have any questions.

can bitter chocolate be replaced with milk chocolate?

Please tell, whats the story of them big puppys ..... apa, chefir. maybe something else?

Only if you want to improvise, otherwise you don't need to add liquids to the top of this chocolate cream cake. I prepared it exactly as I wrote above, in fact this can be seen in the pictures of the recipe.

Checked. This cake is no joke. Very good. It's just that I didn't have the cappuccino envelope (I hadn't prepared to make the cake even though I had seen it for a while), I woke up with more whipped cream in the house and said I should use it. It's probably better. with cappuccino. I followed the recipe exactly (except for the cappuccino envelope) and I came out with a lot of cream :) and the top after I cut it in 2 seemed a bit small. Next time I make another cake, I will make the top in a slightly larger tray (I will bake 2 sheets). Good job with the site. Keep going. PS. I tried the smoked fish couscous. Mom, mom, good morning. I've been doing it ever since.

Yes, quite a lot of ganache cream comes out, but that's how I want it to be :) In fact, this can be seen in the images of the recipe. But you can easily change the quantities of the countertop to suit your tastes. But I see that we have the same tastes in couscous :))

This cake looks very good, as if it is made in a laboratory of designers-pastry chefs. ))) that is, it looks perfect. you are a master of sweets and not only, my sincere congratulations. do a wonderful job!

:)) Thank you thank you. From now on I will live with the idea that I am a master: D And anyone who puts such ideas in my head automatically gets the right to call me Robert)

Beautiful. handsome. chocolate sinsaaaa :))))) note 10.

not many years ago I made cakes and please tell me what the expression & # 39 & # 39bain-marie means when preparing the cream

Bain-marie means that we will not put the bowl of chocolate cream directly on the fire, but we will put it in another bigger bowl with water that we put on the fire.

Good evening, I made this cake, it's insane. only that I did something wrong with the cream, it didn't change its volume at all, is the whipped cream to blame?

and it didn't even harden, the whipped cream had to be put in a bain-marie, to boil it, they just melted the chocolate and stopped it?

Hi, at bain-marie we keep whipped cream and chocolate only until the chocolate melts, it doesn't have to boil - if that were the case, then I would have specified that. It may be the whipped cream (above is a discussion of a certain brand of whipped cream), just as it may not have kept the cream in the fridge long enough, but it's hard for me to deal with it. opinion without being present at the & quotloc of the deed & quot :)

I will definitely try the cake but I have a question with what we can replace the liquid cream because here where I live there is no liquid cream
Thanks in advance

I've never tried it, but I think it should go with a sweet and greasy cream.

I also made the wonderful cake today but I was very disappointed when I saw that my countertop didn't grow at all :(
I had a peel and I don't understand why. I'm not an expert in cakes, it's actually the first countertop I've made. I expected it not to be perfect, but still! : D I used the oven tray which is quite large, at least double compared to the tray my mother used, so I doubled the quantities for the countertop, but not the baking powder. is that the reason? Or is it that I mixed too much into the composition? A failure anyway :))
Now I'm waiting to see if the cream hardens, which is still in the fridge, maybe I can somehow save the cake. I was thinking of dividing the "shell" in half, syruping and putting the cream in the middle: D

:) Alexa, Alexa. Well, you just chose not to double the baking powder. That's why your cake top didn't grow. However, even if you used the exact amount of baking powder, it did not come out very high (as seen in the pictures of the recipe).
I think it will soften the "shell" after you syrup it well (so maybe it wouldn't hurt to make more syrup). I did the same as you think: I divided the countertop into two pieces, I did not cut it in thickness / height.

AHA! : D
I thought not to double the baking powder because I read on the package that an envelope of 500g of flour is used. and so that it does not taste & quotde baking powder & quot. )). I made enough syrup anyway. I syruped one turn and in the morning I syrup one more time. I hope to get out.

P.S. I'm still waiting for the cream to harden :)

Super this cake. I turned it into a cake. The cream is delicious, and the top is super fluffy.

And it seems to me that this cake goes wonderfully transformed into a cake. I would just add another sheet to make it taller. Or if not, I would make it smaller (about a palm), to make it look more imposing :)

I would like to try it too, but I need a certain number of pieces. From the ingredients presented, how many pieces came out? (I apologize if the question has been asked) :)

Anne, only you can estimate how many pieces of cake you will get - depending on the shape and size in which you cut them. But it's not hard to calculate, imagine that the total cake will be exactly half the size of the oven tray (the tray is 40x38 cm).

I also have a question: when exactly do I add the other half liter of whipped cream to the cream, before or after we take it out of the fridge?
I passed this recipe in the Christmas menu because it looks very appetizing and I wouldn't want to miss it :)
Thank you,

Adina, there is no other half liter of whipped cream. :) All the whipped cream we use is 1/2 l, you probably read it quickly and didn't see & quotl & quot. I think I also have my share of blame, I confused you a little by writing 500 ml in the list of ingredients and then saying 1/2 l in the cake recipe :)

Hi . Should the whipped cream be beaten or put in such a liquid in a bain-marie? : -s

Hi, you don't need to whip the liquid cream before putting it in the bain-marie - if it had been the case, I certainly wouldn't have forgotten to specify this :) Good job!

I made the cake .. I syruped with almonds .. it turned out to be a delight, my husband never stops praising him and he pretends to be a cake

:) It's a bit difficult to find a flaw in this cake, especially since we left it up to everyone to choose the essence with which the top will be syruped. In your husband's case, the almonds may be "Achilles' heel" :)

A lot of flour and cocoa. after I added them I got a boulder that I didn't bake anymore, it didn't make sense

How to have problems with such a simple cake top. But who knows, you might even get a boulder if you put all the spoons on top and use the smallest eggs you can find on the market. You should not be discouraged, next time use as a unit of measurement some normal spoons (neither bred, nor with a tip) and some medium (or large, eggs for extra safety).

Hi Robert, I discovered your blog recently, on Saturday I made the Tosca cake, it turned out very good, now I'm salivating at this chocolate cream cake.

Hi, it's better later than never. :) I'm curious which of these two cakes you think will be better.

Hi, I also liked the Tosca cake, but I guess I will like this cake more because I simply love chocolate. the cream is already in the fridge, I start the counter.

I guess you've already tasted ganache cream :) Every time I control myself hard not to eat it all when I take it out of the fridge and beat it - it makes me think that's how it was actually discovered: the chef beat it despite not being able to eat: D
"The official legend" says that a chef would have missed some chocolate, and the boss would have apostrophized him by calling him "quotganache". And this "quotganache" in French would mean natang, hindered, clumsy or something like that - as I don't know a word of French, I don't know if what I'm saying here should be taken for granted :)

I also made the cake 2 days ago, I didn't think it would work out exactly like in the photo here, it was and is very good. congratulations

Thank you! I think I am most happy when I am told that the recipes came out exactly as in my pictures - among other things, this confirms to me the fact that I managed to explain the recipe well.

Of course I tasted it, you can't help but do it. I have to share the cake (mom, sisters) otherwise I eat it all today and it's not very good, right? I'm going to the fridge !! PA.
Baked meatballs, delicacies ... I've eaten them fried in oil all my life, but in the oil-free oven they are much tastier and healthier!

It wouldn't be good to eat it all by yourself, but it's definitely nice: D


:) As Lilike says above, you might want to consider sharing the cake with someone else. Okay, it's easy for me to give advice :)) - in reality it's easy to say, it's very difficult to do.

Robert, Robert, do you guess what I'm baking in the oven at this hour? Of course, the cake top, I take the cream out of the fridge, mix it. Don't judge me, but it's insanely good and it's not very divisive! PA.

Hehe, so it happened the way I thought: easy to say, hard to do: D Anyway, you were pretty strong since you resisted the temptation to eat all the cake alone :)

Hi. I'm sorry, it may be a stupid question, but I still have the courage to ask the question: can whipped cream be used in this cake? Thank you .

Hi, absolutely any brand of liquid cream can be used for this chocolate cream. Theoretically, the better known the brand, the better the cream should be. If you ever have a dilemma, no matter how stupid you are, you better ask me. It's normal, no one was born learned, and in the kitchen we always learn new things.

I have been making cakes for a long time, but I have a dilemma with baking powder and ammonium or baking soda: you can replace baking powder (the recipe has baking powder as an ingredient) with ammonium or baking soda without risking your cake growing and dc yes, what is the proportion (ie in an envelope of baking powder as much as ammonium or baking soda chicken)? Because I replaced the baking powder that I didn't have and I suffered it not to grow well, maybe because I didn't do well the proportion I was talking about. Thank you.

Baking powder is actually baking soda. So, when you don't have baking powder, you can use baking soda to quench it with vinegar or lemon juice. Although theoretically it should be the same, it seems to me that it is not as effective as the baking powder bought.
I would not use ammonium baking soda for this cake (which in my recipes I call ammonia) - it does not increase the dough as baking powder does (making them fluffy), but only breaks them.

Okay, and for a sachet of baking powder should I put 10 gr of baking soda? And one more thing: I read that it is best to mix baking powder with flour, not to extinguish the product that has to grow the dough because it loses its characteristics that make the dough grow, right?
I have some envelopes called Ammonium for cakes.

Theoretically (so that the specialists don't jump in my head), it shouldn't even be put in a 1: 1 ratio - that's because in that sachet of baking powder I bought there is not only baking soda, but also the & quotot & quot which extinguishes it (crystallized) and some starch that keeps everything dry. Basically, I put the same quantities, there is not much difference and cooking is not an exact science :)
Then, be careful what you "read", meaning you have to find serious sources of information. As I said in the previous comment, only baking soda is extinguished, not baking powder (baking powder being a baking soda that contains everything it needs to "quench"). Baking powder is mixed with flour (without adding acid!) More to make sure we spread it evenly in the composition of the cakes (if you read all my recipes, you will notice that in some I do this, in others not - it's not something extremely important). Ammonium baking soda (Cake ammonium) I never use to make the cakes grow, but only to break them - I think you will understand best by looking at the recipe for the cake sheets, so I leave you a link to RECIPE respectively (you will see the consistency of the cake sheets with ammonium / ammonia / ammonium bicarbonate).

How to prepare chocolate ganache confectionery recipe

I needed a roomy pan in which I placed the liquid natural whipped cream and heated it over medium heat. I watched her and mixed in her occasionally. At the first signs of boiling (on the edges) I put out the fire under it. Until the whipped cream was hot, I had time to break the chocolate into pieces.

I placed the pieces of chocolate in the pan with hot whipped cream and pushed them a little with the spatula so that they are covered by it. I did NOT mix !! The chocolate should be left to soak in hot cream for at least 5 minutes. Any mixing maneuver leads to accelerated cooling of the composition and uneven melting of the chocolate (the pieces remain unmelted).

After the 5 minutes, I started to lightly mix the composition with a whisk. It looks awful at first and you think that only chocolate ganache will not come out of here! Patience! As the chocolate melts and the mixture is homogenized, it will change color and consistency to become creamy and dark brown.

I started to mix vigorously with the target in the pan and to check if there were no pieces of melted chocolate left. They didn't stay. This is the moment when I added the piece of butter (it is not mandatory but some recipes require it & # 8211 e.g. Marshal Joffre Cake). If you want a simple chocolate ganache, don't add butter.

What else do we have to do? Nothing for now & # 8230waiting to cool down to put in the fridge. I accelerated the cooling by transferring the mixture from the hot pot to another kitchen bowl. L-am lasat pe blatul de lucru 1 ora pana a ajuns la temperatura camerei (am amestecat ocazional in el) si apoi l-am bagat la frigider pentru 3-4 ore (sau la congelator pentru 1 ora). Tot acum puteti aromatiza ganache-ul cu lichioruri sau rachiu de fructe (de ex. cu Grand Marnier sau Cointreau pentru aroma de portocale, cu Kirschwasser pentru aroma de cirese sau cu lichior de menta, de cafea, de migdale Amaretto, de zmeura, de cocos etc). Niciodata nu se pune lichiorul intr-o crema calda deoarece temperatura inalta il afecteaza, denaturandu-i rapid aroma.

Rulada cu ciocolata si rom

Rulada cu ciocolata si rom, reteta prajituri. Rulade dulci.Rulada cu crema. Rulada cu ciocolata. Foaie de rulada. Chocolate cream.
Daca alegeti sa pregatiti o rulada,va recomand cu incredere aceasta rulada cu ciocolata si rom.
Atat crema cat si foaia se pregatesc extrem de usor, trebuie doar facute intr-o ordine astfel incat asamblarea ei sa nu dureze decat cateva minute.

Rulada cu ciocolata si rom- Ingrediente

3 eggs
3lg zahar
2 lg flour
1 lg cocoa
vanilla essence
150 g ciocolata
150 ml liquid cream
esenta rom fiola(2ml)
100 g chocolate
100 ml frisca lichida
20 g unt

Rulada cu ciocolata si rom-Mod de preparare

Chocolate cream
Ciocolata si frisca se pun intr-un vas pe baie de apa, amestecand continuu pana ce compozitia se omogenizeaza fara a da in fiert.
Se lasa la racit timp de 3-4 ore apoi se spumeaza cu mixerul pana obtinem o crema pufoasa.
Se aromatizeaza cu esenta de rom

Foaie de rulada-Preparare

Se separa ouale .
Albusurile se bat cu 2 lg de zahar iar galbenusurile cu 1 lg de zahar.
Se amesteca albusurile cu galbenusurile cu miscari usoare apoi se adauga faina cernuta impreuna cu cacao, incorporandu-se usor.
Se intinde pe hartie de copt in strat uniform si se coace in cuptorul preincalzit la 175 grade timp de 15-17 min in functie de grosimea foii .
Foaia nu trebuie sa se usuce fiindca riscam sa nu o putem rula.
Imediat ce am scos-o din cuptor, se pudreaza cu zahar pudra(pentru a nu se lipi de foaia de copt), se aseaza deasupra o hartie de copt si se intoarce ca sa ii indepartam hartia de la baza.
Dupa ce am indepartat hartia, intoarcem foaia astfel incat baza foii sa ramana deasupra in momentul in care o rulam, si o lasam sa se racoreasca 5-10 min.

Rulada cu ciocolata si rom-Asamblare

Intindem crema intr-un strat uniform si rulam cat mai strans posibil.
Impachetam rulada in hartie de copt si dam la rece pentru 1 ora.
Dupa ce a stat la rece o asezam pe un gratar si o glasam in glazura de ciocolata obtinuta prin amestecarea ciocolatei cu frisca lichida si untul pe baie de apa pana obtinem o glazura omogena si fluida.
Daca cumva glazura nu e fluida mai puteti adauga putina frisca, astfel incat sa o aduceti la consistenta dorita.
Se tine la frigider pana ce glazura s-a intarit, apoi se portioneaza dupa preferinta.

Video: Μους σαντιγί με λευκή σοκολάτα, βανίλια και λεμόνι ADORO


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