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Pancake cake with chocolate mouse

Pancake cake with chocolate mouse



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For pancakes I beat eggs with sugar and salt, I added mineral water, milk, lemon essence and peel and flour mixed with baking powder. The result was 15 pancakes with a diameter of 24 cm.

For the cheese composition, I rubbed the cheese mixer, the coconut sugar, the peel and the lemon essence until they were well blended. With this composition I filled three pancakes. I filled the others with plum jam and walnut kernels.

For the chocolate mouse I melted the butter with the chocolate broken into pieces, I added the milk, cocoa and sugar. I stirred continuously until they all melted and homogenized, then I added the egg yolks and left a little on the fire until I incorporated them as well.

I put the gelatin in a little water to hydrate. I beat the egg whites well with a little salt using the whisk, then I added the sour cream. I diluted the gelatin on low heat, chewing continuously, then I added it hot over the mixture with the egg whites, mixing well with the mixer, then I added the chocolate composition, I mixed well and I put it in the fridge for 10 minutes.

I lined a cake pan with foil, I placed the pancakes in three rows, I put the ones with cheese in the middle and I poured the chocolate mouse over them. I put it in the fridge for a few hours, then I turned it over on a plate and garnished it with jam and coconut.


Pancake cake

1. For pancakes, mix eggs with a pinch of salt until they double in volume. Add the sugar and vanilla sugar and mix until the composition becomes like a cream. Pour the melted butter and yogurt and mix well. At the end, incorporate the flour mixed with the baking powder and mix lightly. Refrigerate the mixture for half an hour, during which time the cream is prepared.

2. For the cream, mix the yolks with the sugar until they become white and double in volume. Add the cocoa, mix well, then thin with cold milk. Put the bowl in the bain-marie and when it starts to thicken, add the broken chocolate pieces. Mix well until the chocolate melts, then add the butter left at room temperature. Stir until melted and allowed to cool.

3. Separately, bake the pancakes in a non-stick pan of the desired size.

4. Grease each pancake with cream while overlapping. Let cool until the cream hardens, then
garnish with whipped cream and portion as desired.


Cakes

Whether you are looking for a birthday cake or you want a delicious cake for a festive meal, you will find here various combinations for cakes, for all tastes.

Of all, chocolate cakes are my and my family's favorites, but even those who prefer a fruit cake will find something here to satisfy their tastes.

Cakes for children, with various anniversary themes, will delight the little ones, but also the big ones alike.

I would be happy to try all these cake recipes and tell me how they turned out!


Cake with 3 kinds of chocolate

For the countertop, preheat the oven to 180 degrees C (suitable heat). Mix the almond powder well (if you can't find it, finely grind the almonds to get the powder we need) with 6o g of powdered sugar and cocoa. Beat the egg whites with a pinch of salt and add the powdered sugar little by little (the 40 g). Pour the composition into a cake tin with a detachable ring, diam. of 24 cm, lined with baking paper and leave it in the oven for approx. 13-15 minutes. As soon as you remove the top from the oven, turn it over and remove the paper. Leave it to cool and when it is ready, put it back in the form.

Among the creams, the first time is the dark chocolate cream, which will be the first layer. Thus, put the liquid cream on the fire and heat it. Add the grated or broken chocolate to the pieces and mix until it melts. Set aside and leave to cool. Then mix with whipped cream and spread, as evenly as possible, over the top. Refrigerate until it has a little consistency. This cream hardens the fastest and does not need gelatin, so you can start with the second cream, the one with milk chocolate.

For the milk chocolate foam, soak them in a lot of cold water, let the 2 sheets of gelatin soak for approx. 8-10 minutes. During this time, put the liquid cream on the fire and heat it. Add the milk chocolate, broken into pieces, and leave it on the fire until it melts. Stir often! Remove the gelatin sheets from the cold water (discard the water) and drain well. Put in hot chocolate cream and mix vigorously. Allow the cream to reach room temperature and add the whipped cream. Then pour over the dark chocolate cream and level. It leaves approx. 30 minutes in the cold.

The last cream is the white chocolate, in which you will use 3 sheets of gelatin soaked and drained, as mentioned above. Therefore, put the whipped cream on the fire together with the white chocolate, broken into pieces, and leave it until the chocolate melts. Add the gelatin sheets, well drained, and mix vigorously! Leave to cool and mix with whipped cream. White cream is the most & # 8220sensitive & # 8221, so I advise you to put it carefully over the layer of milk chocolate. I always put it with a spoon, from place to place, until it fills the form, I don't pour it. The creams do not mix with each other, if you place them this way, one at a time.

Leave the cake in the fridge overnight.



Tip: You can put gelatin in two ways: directly in hot cream or in cold cream. If the cream has cooled in the meantime, melt the gelatin, in a bowl, in the microwave or in a bain-marie for a few seconds, during which time stir in it. Very important: gelatin is not allowed to boil. It is kept only until it melts, until it liquefies, after which it is left to cool for approx. 1 minute. Then mix with a tablespoon of chocolate cream and only then pour over the entire amount of chocolate, mixing well. That way, the cream doesn't make lumps.


Organic Cassava Flour (Tapioca / Cassava), 1000g

Cassava flour (Tapioca / Cassava) is the product obtained from healthy and clean cassava roots that have been peeled, crushed, grated, ground, pressed, sifted and dried at an appropriate temperature.
Ingredient: 100% cassava *.
* = from ecologically certified crops.

RECIPES:
- SWEET TAPIOCA PANCAKES -
[Number of servings: 1 - Preparation time: 5 minutes - Cooking time: 7-10 minutes]
Do you want something different for breakfast or afternoon snack? How about sweet, vegetarian and gluten-free pancakes? With a measure, 5 ingredients and 15 minutes you can get delicious sweet pancakes.
Are you ready to learn how to do this?
Necessary ingredients (for a pancake):
1 tablespoon cassava flour, 1 tablespoon vegetable milk, 1 tablespoon cocoa powder, 1 tablespoon sugar, 1 egg.
Method of preparation:
1. In a bowl, place the eggs and milk and mix well.
2. Now add all the other ingredients and mix until you get a thin dough.
3. Heat a frying pan for approx. (15 cm) and pour the dough into it. If you want, you can grease the pan with coconut oil.
4. Cook on each side for 3-5 minutes.
5. When ready, add the filling, which can be almond cream, maple syrup, chocolate cream and so on.
- COCONUT CAKE -
[Number of servings: 12 - Preparation time: 45 minutes - Cooking time: 60 minutes]
Any coconut dish is delicious! So enjoy this great and easy to prepare cake. People with gluten and lactose allergy can also consume this preparation, isn't it great ?!
Necessary ingredients:
3.5 cups coconut milk, 3 tablespoons butter (unsalted), 2 cups sugar, 4 eggs, 2.5 cups cassava flour, 1/2 cup coconut flour, 1/2 cup coconut flakes, 1 tsp baking powder, 1 teaspoon cardamom,
1 teaspoon salt.
Method of preparation:
1. Preheat the oven to 180 ° C.
2. Grease a 21 cm cake tin with coconut oil and sprinkle with cassava flour.
3. In a small bowl, mix the egg whites and add the salt so that they do not melt.
4. Beat the mixture with the yolks, sugar and butter until they reach a consistency (soft yellow cream).
5. Continue to mix and slowly add the milk, flour and baking powder.
6. When they are well mixed, stop and with a spoon make soft tips, mixing very easily.
7. Pour the mixture into the baking tray and sprinkle it with coconut flakes and coconut nectar.
8. Bake for about 60 minutes at medium temperature.

Storage conditions: dry and cool place.
Shelf life: see the date written on the package / label.
Origin: Brazil


Ingredients

  • Wheat:
  • 100 g dark chocolate
  • 25 g butter
  • 25 ml oil
  • 25 ml whipped cream
  • 2 eggs
  • 50 g sugar
  • 100 g flour
  • 1 teaspoon baking powder
  • esenta de rom
  • White chocolate mousse:
  • 300 g white chocolate
  • 400 ml whipped cream
  • 10 g gelatin
  • lemon juice
  • Glaze:
  • 100 g dark chocolate
  • milk as the icing to reach the desired consistency
  • chocolate truffles for decoration

Drob in Pancake Sheets

The entrails are cut into pieces, washed, scalded and then boiled in salted water, bay leaves and peppercorns. After they have boiled, let them cool then pass them through the mincer or chop them with a knife (I prefer to chop them with a knife).

Onions and garlic, finely chop and fry in lard (maybe oil, but the taste is not the same). Add the chopped entrails and cook together for a few more minutes, over high heat, stirring constantly so as not to stick to the pan. It goes well with salt and pepper.

Remove from the heat and allow to cool slightly. Add 4 beaten eggs with a little salt, greens (well washed) and finely chopped.

Grease a shape (like the one for the cake or round) with lard and then sprinkle with mustard seeds. Cover the form with pancakes, taking care to cover the entire surface of the tray (keep two sheets of pancake on top). Place half of the composition in the pan and press lightly. Place boiled and peeled eggs on top, in a row, along the tray. Put the rest of the composition, then place the last pancakes on top. Pour 2 beaten eggs with a little salt and sprinkle with grated cheese and a little chopped green dill.

Bake for 30 minutes. In the end it should look brown. Allow to cool in the pan in which you baked, then turn the dough over on a plate.

Serve cold, cut into slices of approx. 1 cm thick, with moon radishes, green onions or mustard.

It is kept in the refrigerator, wrapped in food foil (transparent) and to keep its freshness but also to protect the other dishes in the refrigerator from the smell of dust.


Mickey Mouse chocolate cake

Beat the egg whites with a pinch of salt. Add the sugar and mix, then add the yolks, milk and oil in turn, mixing after each one. At the end, lightly incorporate the flour mixed with baking powder and cocoa, using a spatula to prevent foaming.

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Pancake cake

Pancakes, chocolate, whipped cream - what could be better than this combination? Try a simple recipe, proposed by Jamie Oliver, which does not take too long and because you do not need an oven.

Put flour, milk, eggs and a little salt in a bowl and mix well until you get the composition of the pancakes. Make pancakes from the whole composition.

Melt the chopped chocolate, butter and a little salt in a bain-marie. When the chocolate is melted, remove from the heat, add 200 ml of sour cream and a handful of crushed walnuts. Mix the remaining sour cream with vanilla and sugar until it becomes a thick cream.

To build the cake, put a little whipped cream on a plate. Then, pancake after pancake, arrange them all, alternating the chocolate layer with the whipped cream layer.

Let the whipped cream and chocolate drain on the side, put some more crushed walnuts and hazelnuts on top and decorate with raspberries.

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