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Cake with ganache cream

Cake with ganache cream



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Ganache cream:

In a bowl add 300 ml of liquid cream (keep 100 ml) and put on low heat until it reaches the boiling point (it should not boil).

Remove from the heat, add the rum essence and milk chocolate broken into pieces, stirring until it melts completely.

Do the same with the white one (in another bowl): 100 ml liquid whipped cream (100 leaves aside) vanilla essence and white chocolate.

Let the creams cool completely and put them in the fridge overnight or at least 3 hours.

Remove the chocolate cream, beat it in the mixer for a few minutes until it doubles in volume.

We do the same with the white chocolate cream.

The remaining liquid cream (ie 200 ml of both creams) is beaten in a mixer and divided into 2 equal parts.

Half of the composition is added to the milk chocolate cream, and the second half to the white one, where we mix it at the lowest stage until it is incorporated into the creams.

Rock:

Eggs are mixed with sugar.

Then gradually add warm milk, oil, flour in the rain that we mix before with cocoa and baking powder, and finally add a little salt.

Mix until everything is well incorporated.

The obtained composition is divided into 3 equal parts and bake 3 sheets, over low heat, leaving for about 10 minutes in the oven.

In 2 of the 3 sheets put cherries or can be added in all 3, depending on how you want it to be.

Allow the sheets to cool and then assemble the cake.

Put a sheet of cherries at the base, syrup with the syrup prepared from sugar, water and rum essence, put a layer of milk chocolate ganache cream, add the 2nd top (the one without cherries), syrup, add more put a layer of cream, and at the end add the cherry leaf and syrup.

Dress the cake in a thin layer of white chocolate cream.

Garnish as desired with the remaining creams, I put milk chocolate cream on the edges, and white cream and raspberries on top.

Good appetite!!




Top: 10 eggs, 10 tablespoons sugar, 8 tablespoons flour, 1 pinch of salt, 1 pinch of baking powder, 1 tablespoon vanilla essence, 2 tablespoons oil, 2 tablespoons cocoa Syrup: 200 g sugar, 300 ml water, 1 bottle essence rom Ganache cream: 450 ml whipped cream, 450 g chocolate 50% cocoa, 120 g sugar, 120 g butter Glaze: 200 g dark chocolate at least 55% cocoa, 240 ml liquid cream, 50 g butter.

Top: Beat the egg whites with the salt powder and sugar until they become a glossy foam. Add the yolks, vanilla essence and incorporate them with a spatula. Add the flour with the baking powder and cocoa powder, and finally the oil. In a tray (26 cm) pour the composition and bake for 50 minutes, without opening the oven. Leave the countertop there until it cools down. Syrup: Put all the ingredients in a bowl. When the sugar has dissolved, turn off the heat and let it cool. Cream: In a pot on the fire put the whipped cream, when it boils add the sugar and chocolate, pull the pot off the heat, stir continuously until it melts, then add and butter, mix. Leave the cream in the fridge for at least 3 hours. Then pour the whipped cream over the chocolate and mix Glaze: In a bowl on the fire put the liquid cream, when it reaches the boiling point turn off the heat, add the chocolate pieces and mix. Add the butter. Cut the top into 3 equal parts and syrup them. Fill the cake with ganache cream and stop for a while to finish. Decorate the edge with chilled glaze, phisalys fruit and crushed walnuts.


Heat the cream for the whipped cream and, when it has reached the boiling point, turn off the heat and add the chopped chocolate. Mix well to melt all the chocolate completely and add the nutella. Homogenize very well and leave the cream to cool.

It is enough to cool well, so you can leave it for two hours, but also overnight.

Then I mix it well until it increases in volume. That's all. Simple, right? Good appetite!

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How do we prepare the chocolate and ganache cake recipe?

I prepared the top like this: I heated the butter so that it was only a little warmer than room temperature, so that it was soft and malleable. I beat it with the mixer together with the sugar, until I got a mixture of a somewhat fluffy consistency. I separated the eggs into egg whites and yolks, and carefully melted the chocolate.

Mixing with the mixer, I added warm chocolate, vanilla and yolks to the butter maglavais with sugar, and then, in the rain, the almonds and flour. Separately, beat the egg whites with a little salt and incorporate them spoon by spoon into the dough.

I baked the top in a cake tin lined with baking paper for about 45 minutes.

For the ganache, I heated the sour cream, added the chopped chocolate, and mixed well until all the chocolate melted. In the warm ganache I also mixed the sour cherries. I let the ganache cool for a few hours in the fridge.

I cut the top in half, on the side, I mixed the ingredients for the syrup well and I syruped each half, after which I greased them both with orange marmalade. In the middle, between the pieces of the countertop, I put the ganache.

I greased the cake with a little ganache on top. I left it in the fridge overnight. (This cake is better if left to "refrigerate" in the refrigerator for 24 hours than if served immediately).

Also in the evening I modeled some popcorn & ndash roses are built petal by petal. I left them in the fridge too.

In the morning I covered the cake with marzipan leaf and decorated it with sugar roses.

The recipe and the photos belong to Raluca Enescu and she participates with this recipe in the Great Winter Contest 2019: cook and win


Mix the yolks with the sugar for about 1 minute, not enough to melt the sugar, the mixture should remain fluid. Add the oil, a little at a time and mix to homogenize. Then add flour mixed with cocoa and baking powder. Then add the beaten egg whites very lightly. Put the dough in the tray with baking paper on the bottom and on the walls greased with oil and lined with flour. Bake for about 25 minutes in a well-heated oven, until it passes the toothpick test.
Allow to cool on a grill.

Heat the liquid whipped cream, meanwhile break the chocolate cubes and add over the whipped cream. When the whipped cream has warmed up well, take the bowl off the heat and stir until the chocolate melts completely. Allow to cool and then refrigerate for at least 5-6 hours (preferably overnight). Before putting it on the cake and after it has been in the fridge for the necessary time, beat the ganache with the mixer until a compact cream is obtained.

Wash and let the raspberries drain. Put them together with the sugar on the fire, stirring occasionally, then let them simmer for about 30 minutes. Leave to cool.
Before putting it on the cake, soak the gelatin sheets in a little cold water, put 2-3 lbs of raspberry mixture in a kettle, put the soaked gelatin sheets and leave them on the fire for a while, during which time they are mixed. gelatine.
Add a few tablespoons of the cold raspberry composition over the raspberry with gelatin, then mix everything.

Place the top on the plate on which the cake is to be served, place the tray ring around the top. Place the ganache in an even layer on top and level it on top. Refrigerate for about 2 hours or in the freezer for about 20 minutes. Then pour the raspberry jelly over the ganache. Level and refrigerate for 3-4 hours. Then put the jelly cake, put it in the fridge for another 1-2 hours to harden before decorating it. Remove the ring around the cake and garnish according to your preferences, with raspberries and chocolate.


Mini chocolate cakes

White confectionery almonds & # 8211 a special cake & # 8211 simonacallas simonacallas. The top is made of the classic sponge cake, in which I never put cocoa. The glaze is the same as that of. Syrupy cocoa top, chocolate ganache with roasted nuts and cherries in alcohol, sarlota with berries. Your cake will be chic, funny, refined and most of all. AMANDINA (classic product) & # 8211 syrupy top, cocoa cream and fondant icing or. Amandina cake with cocoa cream and fondant icing, flavored with. The cream is a white chocolate ganache.

Chocolate cream with mascarpone for cake, cake, cookies. From my kitchen: Amandina Cake Desserts Without Baking.


Video: Κέικ λεμονιού με πρωτότυπη κρέμα. foodaholics