First we prepare the pudding to have time to cool down. We prepare it according to the instructions on the package, only it is usual for 2 sachets we need 1l of milk, but we will only put 700 ml. After removing the pudding from the heat, add the chocolate pieces over the hot pudding and mix, and if you also opted for gelatin, add this one, hydrated in 100 ml of water for 10 minutes, then leave it to cool and prepare the rest. .
For the top, grind the biscuits very finely with a food processor or crush them well in a bag and mix with the melted butter. Place the cookie sheet in a tray with removable edges and press well.
For the first layer, beat the cream cheese with the sugar and the essence, then add the whipped cream. Add over the counter.
Add chilled pudding, room temperature. And for the last layer we put whipped cream and decorate as I said with chocolate or biscuits.
Refrigerate for 4-5 hours or overnight.
Oreo cake & # 8211 children's favorite dessert
I tried this cake with cocoa top, whipped cream, oreo biscuits and mascarpone for the first time 2 months ago. I made it for my son's birthday. All the children invited to the party were very pleased with the delicious taste of this cake.
- 4 eggs, 4 tablespoons powdered sugar
- 4 tablespoons wheat flour, 2 tablespoons cocoa powder
- 2 teaspoons oil, 2 teaspoons baking powder
- 200 ml liquid whipped cream, 250 gr mascarpone
- 250 ml milk, an envelope of white chocolate pudding powder
- 2 tablespoons sugar, 8 oreo biscuits
Ingredients for the glaze:
Method of preparation:
We break the eggs and separate the egg whites from the yolks. Beat the egg whites with the powdered sugar until you get a hard foam. Add the yolks, one by one and then the oil. Mix well, then add flour, mixed with baking powder and cocoa powder. Divide the dough in half.
Wallpaper a tray with baking paper and pour half of the dough. Put the tray in the preheated oven at 180 watches for about 15 minutes. Remove the baking tray from the oven and leave it to cool. Proceed in the same way with the other half of the dough.
Now we can take care of the cream. Mix the pudding powder with a little milk. We boil the rest of the milk. Then add the pudding mixture and sugar. Stir continuously until you get a thick pudding, then take it off the heat and leave it to cool.
Beat the whipped cream with the mixer until you get a hard foam that you then mix with mascarpone. Then add the cream obtained in cold pudding and mix well. Put a little cream aside for decoration.
Crush the oreo biscuits and then add them to the cream. Put the first countertop on a flat tray, add the cream on top and cover with the second countertop. Melt the chocolate with the butter and oil in the microwave. Mix well and pour the icing obtained over the top.
Put the cake in the fridge for a few hours, then cut it into slices with a knife soaked in hot water. From the cream set aside we make small roses in the center of each slice. Good appetite and increase cooking!
Chocolate cake and vanilla pudding
- For the countertop:
- 4 egg whites
- 5 tablespoons sugar
- 200 gr butter + 2 tablespoons oil
- 200 gr dark chocolate
- 300 ml yogurt
- 250 gr flour
- 1 sachet of baking powder
- esenta de rom
- 250 gr chopped walnuts
- For the vanilla pudding:
- 4 yolks
- 5 tablespoons sugar
- 1 l milk
- 8 tablespoons flour
- vanilla essence
- For decoration:
- 500 ml liquid cream
- dark chocolate flakes
The first time we make the countertop, I left you the recipe above in the description. I made 2 countertops, which I sliced in half. So in the end I had 4 countertops. You can do them the day before. The second day is sliced even easier.
Prepare Oreo cream
The fine cheese (I used Pilos, for the 1 kg pancake) seems to me the most suitable for this cake.
We hydrate the gelatin in cold water, I used gelatin sheets, but granules can also be used. Drain the gelatinous water and then melt it on a steam bath.
Beat the whipped cream with the sugar and vanilla. Add a tablespoon of whipped cream over the gelatin and mix vigorously. Add whipped cream to the cheese, mix lightly with the whisk, then add the tempered gelatin. Stir again until smooth. At the end we put the Oreo biscuits broken into pieces.
The cream must reach us for 3 layers.
On a plate we put the first top, then a third of the cream and continue until we reach the last top.
Let it cool until we prepare the cream and the chocolate glaze.
For the chocolate icing, melt the chocolate together with the whipped cream over a low heat, set it aside.
For the cream we must use quality butter.
Soft butter at room temperature, mix it with powdered sugar for 5-6 minutes, then add the cream cheese and continue mixing until the chocolate melts on the steam bath. Finally add the white chocolate and mix until smooth. Grease the cake with a very thin layer of cream, just enough to adhere the cream better. Put the cake in the fridge for 15 minutes. Then we continue to coat the cake in cream cheese and chocolate.
We keep a little cream for decoration.
We pour the chocolate icing on the edges. Top with the remaining posh with the remaining cream and place the Oreo biscuits. Let cool for 2 hours, then serve. Enjoy!
Short cake recipes written in French
You will feel the real aroma and. Gratinated potatoes, you've probably tried it before. If you liked them, you will surely love this Tartiflette recipe. The dish is traditionally French and brings both potatoes. On Friday and Saturday we offer you two French recipes from Lola's book, warm, healthy and delicious, breast. The original recipe is based on a fluffy dough, baked in a special shape and filled with. Mille-Feuille or Millefeuille, meaning & bdquoo thousand of. The recipe was then perfected by Marie-Antoine Carême who considers it a. These master pastry chefs, who are famous in France, have an extremely simple recipe. A chocolate cake does not have to be complicated.
These French Christmas pastry recipes are the perfect treatments to taste while you open the presents on Christmas morning. A fragrant and fluffy cake. A recipe of French origin as simple as it is delicious!
This cake is said to have been born in the 18th century, when the king. Joffrea cake made around the world, being taken over by the French cuisine of a.
- 1. First prepare the top, as follows: in a large bowl, beat the egg whites from the 3 eggs with water and a pinch of salt, until we have a consistent foam.
In the large stove tray (lined with baking paper) we put the obtained composition and cover it as well as possible. Put the tray in the oven for about 12-15 minutes, over medium heat!
The countertop is ready when the toothpick test comes out clean! Remove from the oven and leave to cool!
Meanwhile, while the countertop is cooling, prepare the lemon cream, as follows: beat the eggs with the sugar in a saucepan, then add the starch (I didn't have it and I replaced it with an envelope of vanilla pudding) and the juice + lemon peel.
Put the pan on low heat on the stove, stirring constantly in it, until it thickens
Over the well-beaten sour cream, gradually add a tablespoon of lemon cream (cooled well)!
Tips: if we hurry and want to cool the lemon cream faster, we put the pan in which it is in cold water!
Method of preparation
Top preparation for Cake Harmony of taste
Line the tray with baking paper and spread the 300 gr coarsely chopped walnuts in it.
Sprinkle a little salt over the egg whites and mix them with foam, then gradually add the sugar, alternating with the lemon juice and continue mixing at the top stage of the mixer.
We mix the ground walnut and the flour with the baking powder.
Over the firm meringue, add, in turn, the walnut mixed with the breadcrumbs and the flour mixed with the baking powder.
We mix everything lightly, from top to bottom, using a spatula, we no longer use the mixer.
Spread the resulting composition over the walnuts scattered in the tray and level it with the back of a spoon or with the cake spatula.
Then let the cream cool until we assemble the cake.
Assembling the cake Harmony of taste
We pass the biscuits through the coffee, for a fraction of a second, then we place them over the first layer of cream and we spread over them, the second layer of cream.
Let the cake cool for 2 hours, then decorate it with grated chocolate and slice it
It is very good, aromatic, slightly bitter from the biscuits syruped in coffee and slightly sour from the lemon cream, and the quince jam completely perfected its taste.
Today we will do Noblat cake. In my mother's recipe book, this cake with walnuts, vanilla cream and fluffy top is called the nobility.
Ingredients for the first part of the cake:
3 egg whites
150 grams of ground walnuts
2 wafer sheets
250 grams of sugar
Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the walnuts and mix well.
Spread the obtained composition over a wafer sheet.
Bake at 180 degrees Celsius for about 20 minutes, or until golden on top.
5 egg whites
5 tablespoons sugar
5 tablespoons flour
Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the egg yolks and flour. We mix everything well.
We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper.
Bake the top at 180 degrees Celsius for about 30-40 minutes, or until golden on top.
400 ml of milk
6 tablespoons sugar
250 grams of butter at room temperature
4 tablespoons flour
In a bowl put the egg yolks, sugar, flour and 5-6 tablespoons of milk to form a homogeneous paste. Put the rest of the milk in a saucepan and let it boil.
When the milk boils, put the mixture made earlier in it and mix continuously with a wooden spoon until it thickens. Then let it cool completely.
When the cream is cold in a bowl, put the butter and froth it with the mixer. Over the butter we start to add a spoonful of the cream, mixing well after each addition. We do the same until we finish incorporating all the cream.
Now we will assemble the cake. Spread half of the cream over the wafer sheet with walnut meringue. Put the top and the rest of the cream on top. Put the remaining wafer sheet on top.
The cake is ready! Look how good it looks! It has many layers that look so good, the wafer sheet is crispy, the top fluffy and the cream sweet. You will love it!
Cake in layers without baking
Then mix the crushed biscuits with the coconut flakes in a bowl.
In a separate bowl, mix the chocolate cream well with the whipped cream and butter. You need to get a homogeneous and consistent composition.
Pour the composition over the biscuits and mix well.
Put a baking paper in a tray of about 24 cm and pour the biscuit mixture. Spread evenly using a spoon.
In a saucepan put cold milk, sugar, starch, egg yolks (previously mixed with celery), vanilla sugar and a pinch of salt. Put the pan on low heat and stir so it doesn't stick.
When the composition has thickened, remove from the heat.
In a separate bowl, beat the butter until frothy.
Then gradually incorporate the cream. Add the vanilla essence and mix well. Place the vanilla cream over the cookie sheet and even out using a spatula.
Preparation of the chocolate icing: break the chocolate into small pieces and mix with the whipped cream then melt in a bain marie until completely softened.
Leave the cream obtained to cool and then spread it over the vanilla cream.
The tray is left to cool for about 3-4 hours to harden well, then it can be cut and served.
Recipe video CAKE IN LAYERS WITHOUT BAKING lower:
Kinder Bueno cake
Kinder Bueno cake, a complex, tasty but also very caloric cake. Honestly, you can't eat more than one piece or want to, because it's very filling. It is perfect to do when announcing guests, or for an event or if the family is bigger, so that everyone has a small portion.
Kinder Bueno cake is complex in the sense that it is a multi-layered cake, but it is quite easy to make. We have a very tasty walnut top, a Nutella cream, a common boiled cream, biscuits and a generous layer of cream. It's very good cold, so you have to leave it in the fridge overnight. I cut it after about 3 hours, but the tastes had not yet bonded, so it did not have the same effect it had the next day, after resting one cold night.
As a tip, I can only tell you to use Nutella, not another cream like Finetti or something else. Nutella has a rich hazelnut taste, a taste that other creams don't really have. In combination with the other ingredients, you can feel the difference between a good cream and a cheap one.
Before we get to the recipe itself, we chose two other seasonal recipes, light and refreshing:
strawberry mousse cake berry cream cake