Beat the eggs with the sugar until it doubles in volume, add the flour in the rain and mix with a spatula from top to bottom in slow motion. Once the flour is incorporated, add the milk, preferably warm, and continue to mix.
Finally, add the baking powder and incorporate it into the composition.
Grease a round tray with a diameter of 26 cm with butter, place the composition in a preheated oven for 40-45 minutes, do the test with a toothpick and leave it in its own tray for up to 2 days because it is better to cut when done one day before.
Put the whipped cream and chocolate in a saucepan over low heat.
Let it melt but do not boil.
Remove from the heat and leave to cool. Best overnight. Once cooled, beat with a mixer and form a glossy whipped cream.
Cutting top in 3 layers.
I usually use the first layer on top for the base of the cake underneath.
With the help of the ring on the cake tray, I place the first slice of the top with the syrup from the jar of fruit that I drained and I use the syrup to syrup the slices of the top.
On the first layer of cake I put the chocolate cream everywhere I spread it over which I add the syrupy fruits and place the next slice on the counter and continue like this until the last slice on the top.
On the last slice of the top, garnish with whipped cream and leave it to cool for a few hours.
Remove from the cold, remove the ring of cake decorated with whipped cream and the edges of the cake with chocolate cream over which I throw almond flakes.
Strawberries washed and drained of water are cut into 2 or even 3 depending on its thickness and form a beautiful pattern starting from the inside to the outside ....
Good appetite !!!
I must tell you that, as simple as it seems, this cake takes 2-3 days to prepare. So, I made the sponge cake and the jam on the first day. The next day I prepared the mousses and at the same time I assembled the cake. I left it in the fridge overnight to set the mousses, and on the third day I made the icing. In general, a cake is much tastier after a day or two of preparation, so that the layers of countertop / cream have time to "sit" and their flavors intertwine. The entremet cake and in general the cakes with mousse (or diplomat cream) can be served immediately after glazing (decoration), because they have already been "fezandat" while we wait for the gelatin to take effect. berries
I used for the mousse the minimum amount of gelatin needed to bind the cream but without turning it into a hard jelly mass. And I generally advise you not to abuse gelatin, because it spoils the taste and texture of the dessert. The mousse should be creamy, enter the teaspoon easily and melt in your mouth not to look and feel like a block of hard gelatin.
First we prepare the cream: we put in a saucepan sour cream and white chocolate, broken into cubes. Melt them over low heat, stirring constantly, until the chocolate is melted. Pour the mixture into a bowl, cover with cling film and refrigerate for at least 1 hour. In the last 15 minutes, put the mixture in the freezer. Then mix the very cold cream with the mixer at high speed, 10 minutes or until we have a very airy cream. We put the cream in a pos with a star tip.
While the cream is in the fridge, we take care of the countertop Fruit tart and white chocolate. For the top, mix very well the two eggs, oil, sugar and vanilla, until we have a foam in which the sugar granules are almost not felt at all. Add flour, starch, baking powder. Stir until incorporated.
We prepare a tart form with a diameter of 24 cm: grease the form with butter and line it with flour or use a non-stick spray. Pour the dough into the mold, level well with a spatula. Gently tap the worktop to remove excess air. Bake the top for 20 minutes, in the oven heated to 180 ℃. The worktop is ready when it is nicely gilded and passes the toothpick test (a toothpick inserted in the middle of the worktop will come out clean).
We turn the top on a plate and let it cool very well. Then decorate it with chocolate cream and add the fruit. Fruit tart and white chocolate is ready!
The tart with fruit and white chocolate is all the better the longer it stays in the fridge and the flavors blend better. Once prepared, the fruit and chocolate tart keeps very well for 3-4 days in the fridge, although it is too delicious to remain too uneaten!
Do you prefer salty tarts? Or the ones with chocolate? Try the two recipes below (click on the title to access the recipes):
How many grams does a sheet of gelatin have, because I have gelatin powder?/>Ana Consulea say:
I admire you for your work. I am also passionate about cakes
I made the dacquoise top last night. I followed your recipe exactly but I expected it to be crispy. It's tasty but not crunchy. Is that how it should be? The strawberry insert didn't harden very much after it was in the fridge, is just starch enough? at what temperature should the mixture be boiled?
Dacquoise is not a crunchy countertop. If you want something crunchy, you can make a simple meringue in which to put ripe almonds. But for this cake, with a white chocolate, a meringue top is much too sweet. The strawberry insert should be in the freezer to harden, not in the refrigerator. It must be frozen so that it can be removed from the mold and placed in the middle of the cake. If you want to make sure, you can also put a sheet of hydrated and melted gelatin in the insert.
Didn't I understand too well & # 8230 needle cake is served frozen? After 24 hours in the freezer, put it in the fridge. How many hours does it take to defrost and serve? Following the steps explained by you, it will never look like in the Photography & # 8230 the secret with strawberry decoration you did not explain it & # 8230/>Ana Consulea say:
It is not served frozen, but in order for it to be glazed and for all the ingredients to stabilize, it must be kept in the freezer. It is a confectionery technique, specific to cakes with French influence, entremets, which require freezing for assembly, glazing and decoration. Freeze the cake, take it out of the freezer, glaze it immediately with the white glaze that must have a maximum of 36 degrees Celsius, put it in the fridge for 1 hour, take it out, decorate it (we leave it in the fridge to stabilize the glaze, so as not to the decor slides in all directions). Put it back in the fridge where you leave it for a few good hours, ideally 6, to reach a temperature of 2-4 degrees. I didn't explain the decor, because I wanted you to make the decor you like.
Temper the white chocolate, spread it on a sheet of actofan cut to the size of 16 cm long and 3 cm high. Spread the tempered white chocolate on this sheet, which you bend in such a way as to make a circle with a diameter of 16, leave it to cool for 10 minutes, remove the acetophane sheet. Put the white chocolate circle on the cake and fill it with strawberries. Spor!
To start, put the butter, sugar, and honey on a steam bath and stir continuously until the butter melts.
After the butter has melted, add the 2 eggs and mix very, very quickly, add the baking soda, continue to mix for another 1 minute and then take the pot aside.
We start to add the sifted flour little by little and knead until we obtain a homogeneous dough that does not stick to the hands.
We will cut the obtained dough into three equal parts and we will let it rest for 3 minutes on the table, in the meantime we will take care of cutting the heart.
I drew the heart on an A4 paper and with the help of scissors I will cut it, it is very easy, you can also make numbers, letters or whatever drawing you want.
Spread the first sheet, put the heart over it and cut it, prick the dough with a fork from place to place.
Put the heart in the preheated oven at 150 degrees for 10-12 minutes.
Do the same with the other sheets.
How to prepare the cream.
To start, put a glass of cold water over the gelatin sheets and let it hydrate for 10 minutes.
Melt the broken chocolate in the microwave or on a steam bath, then let it reach room temperature.
We put in the bowl of the mixer cream cheese, liquid cream and we start to mix, when the cream is almost beaten we add the white chocolate that has reached room temperature and with the help of a spatula we incorporate it.
Squeeze the gelatin out of the water and dissolve it in the microwave, then add it over the cream and mix well.
We put the first sheet on a disk and decorate with cream (you can put a few pieces of fruit, I did not put) we continue the same with the other sheets, at the end we cut to our liking, I used raspberries, strawberries, macarrons, candies and hearts from the remaining dough.
After decorating, put the cake in the fridge for at least 4 hours, after this time the sheets will soften from the cream.
For decoration I used the nozzle number 607 from my set of nozzles that you can find here.
From the remaining dough I made some biscuits that I colored with food coloring, you can order these colorings from me by private message on Facebook.
I hope you like my recipe, if you have any questions do not hesitate to ask me, dear, Anyta!
Preparation time 2 hours
Good evening, Barbatlacratita! It is a recipe that seems easy to make. Would a few cherries in the cherry tree work, what do you say? I would also try a pinch of pepper and a pinch of salt in chocolate cream, without any joke! Enhances the aroma!
Otherwise only good! ADRIAN
Good evening, Adriana! I used almond essence and I think a few cherries would work. I wouldn't say no to a drop of pepper in chocolate cream, even some hot peppers, I like spicy chocolate. I don't know what to say about salt, I don't want to miss too much and run out of cake cream :))
there was once a dark chocolate on the market with hot peppers and sea salt.
absolutely delicious (at least for my slightly weirder tastes) so. in my opinion a little salt next to hot peppers and chocolate would not hurt.
it deserves a try:)
at the first opportunity I will try this option. I still have to find people with my strange taste to take a risk and try the cake with hot peppers and salt))
:) You could try this option when you don't want to share the cake with anyone. But what do you do if you discover that your tastes are not strange at all and everyone likes them? :))
Too bad I never found that dark chocolate with hot peppers and sea salt.
I've been searching lately and haven't found it :(
I was thinking of making homemade chocolate in which to put a little dried red pepper and a little (even a little) salt
this is what the packaging looks like :) if you find it somewhere, let me know and please: D
:)) Now for sure I will immediately recognize the chili chocolate. If I find it, you will be the first to be notified)
DICHISITULEEEEEEEEEEEEEE, you never cease to amaze me.
Diana, I'm working a little now, too, because we're around for the holidays :) Otherwise I would have made it simpler, in the form of a cake: D
hmmm. what a delight this cake! Very nice blog!
Yes, it looks very good. I really like the combination of chocolate and fruit and I would try to slip some cherries in the cream. I hope you do not mind :)
No, Roxana, I can't be upset if you improve my recipe. I hope you don't mind me answering you so late.
superb recipes, try a cake top - no, baking powder, quantity - 7 eggs, 250 g sugar, 210 g flour very successful
Thanks for the idea. I would like some extra details.
I just tried to make the cream according to your recipe and I am very excited! It turned out great and has a very beautiful color!
Now that you have gained courage, I'm waiting for you to try other recipes on the blog, I like to think you have a choice :)
Total failure with this cake cream presented here ..: (((
I do not know what happened. as I added the honey the cream cheese suddenly.
I don't know what could have happened. I put what you said. : ((
Georgiana, I really don't know what happened to your cream. I think there was nothing wrong with the honey used, so somewhere else it must have been & quotbuba & quot.
It was ok until I added honey. how I put the honey. ready. it's all gone. it was simply cheese. I kept thinking how the hell not to lose it ... what to make them tie it. and what do you think he thought. I made a cup of gelatin and I only managed to put half that immediately the cream was made like yours, as in the pictures. as if it were hocus pocus, I was also masked when I saw it. I felt good that I didn't have to throw it away :) I used it as a first layer for the cake. Anyway, I will try this cream recipe for the next cake ... if the same happens, I know the remedy. :)
Now I'm going to copy the pizza recipe, tomorrow I'm making pizza: P. I copy them in word format. in case something happens with the blog God forbid, I have a backup :). Pup: *
:) You were inspired, I don't think it would have occurred to me to & quotdreg & quot the gel cream cake. I will remember your idea, maybe it will ever be needed. So, be careful, don't ruin a backup! :))
Interesting decoration idea! I'll apply it for sure! And the cake. super good!
Enjoy the decoration, Cornelia! I hope you are happy with the cake.
It couldn't be anything but superb. I was patient and decorated it. Thanks for the recipe, Robert, my cake was much appreciated.
Is starch really necessary? Thank you
Starch is not mandatory, it can be easily replaced with flour. The cream of the cake would come out finer with starch, this would be the reason why I recommended it.
I would like to ask you for sure the cream written in the recipe or whipped cream.
I've read about sweet cream creams elsewhere, but I can't believe it, I don't know why maybe because I've never tried it.
Then, if I understood correctly, put sour cream and not whipped cream.
Hi! Sure I wrote the cream in the cake recipe, don't worry. Liquid whipped cream would probably be used instead of sour cream.
Yesterday, in the absence of occupation, I wanted to surprise my husband and make him something sweet. I kept looking around and stopped at this cake. it was all very good. Initially it seemed too little cream but when I tasted it was ok, with more I think it was more nauseating. I improved it with a few cherries from the cherry) I will definitely repeat the recipe another time!
I'm glad you liked it and I hope your husband was pleasantly surprised if not by the cake, then at least by the occupation you found :) Interesting idea with sour cherries, here's how you multiplied the cake cream a bit: )
I'm doing it this New Year's Eve too (last year I didn't know your blog, which would inspire me :)), but I'll add raspberries! Happy birthday!
Manuela added sour cherries to the cake, you want to add raspberries. I think I'm the only one who leaves it alone like that, with chocolate :)) Goodbye and Happy Birthday!
Well. if it's chocolate cake, then it's chocolate. Who wants fruit, to make fruit cake, right?
The cake looks great and I'm sure it tastes great. I will try this recipe without a doubt. It seems that you are an exceptional cook (so to speak). How upset are you?
Good luck further.
:) Cristina, I could "quot" you a little by telling you to read the comments of all the recipes, you will be guaranteed. But as there are over eight thousand comments, I better save you from torment and tell you: I recently turned 35 years old. I am not an exceptional chef at all, not even an exceptional amateur :) Rather I am a culinary blogger who has started to gain some experience (soon the blog will be three years old), and this experience makes me able better highlight my & quot & culinary achievements & quot :)
I really like the recipe: simple and to the point! I think I'll try it these days, then I'll come back with more comments.
I am waiting for you with as many comments as possible after trying the cake. The weekend has already begun, so maybe make time to cook these days: D
Hi! I'm Florian and I have a little dilemma with this cream! You can also tell me the sour cream (like the one we use for soups and other dishes or the sweet cream for whipped cream) I ask you because I have seen this notification in many recipes and I did not have the courage to make creams except with whipped cream: D
My respects for what gets out of your hand)
Florian, in the case of this cake you can use any kind of cream, you don't necessarily need the one for whipped cream. Sorry for the delay, sometimes I miss a message or two.
Excellent cake. A wonder. Good for everything !! As I promised, I won't give up until I "quote" everything you posted, I made a lot of recipes, they are excellent. I did the suberek on Friday. today the cake, tomorrow the break, let's see what I do next week. I made the cake for a 9-year-old boy and there was nothing left. I had some emotions, I was doing it for the first time and you realize if it didn't work out (I kept reading about incidents with cutting the cream.), I had done my script with ganache cream. Luckily I made the countertop and the syrup the day before. finally in a short time a goodness came out. It's too late and I'd still eat a slice, but it's not.
Once again congratulations from the bottom of my heart, this blog is a real delight. Your explanations are detailed and perfect. I don't think you can go wrong. Thank you very much. knitting needle
With pleasure, Andra! You should not have emotions when you enter the kitchen, my recipes should give you confidence :) Even if you read about incidents, they are inevitable in the kitchen, their causes can be multiple - but I consider that if you read carefully the recipes, if you follow the instructions exactly and if you use good quality ingredients, normally you should not encounter serious problems.
I'm glad that the chocolate cake came out to your taste and that its preparation went & quotca à la carte & quot online :) What recipe did you choose for this week?
The tops of the cake were 2 pandispan sheets with cocoa obtained by cutting in 2 a 22 cm top & # 8211 see here the recipe step by step.
I separated the egg whites and whipped them with a little salt. I added sugar and vanilla and continued beating until I got a hard, shiny and dense foam (meringue). I added the yolks and mixed a little more. I sifted the flour together with the cocoa and gently incorporated them (with a spatula) into the previous composition.
I lined a form with baking paper (22 cm round or 20 cm square) and poured the dough into it. I preheated the oven to 170 C with ventilation (medium stage for those with gas) and baked the top for approx. 40 minutes. Immediately after baking, I took it out of the form on a grill and left it to cool. Then I cut it into 2 equal sheets.
Being the summer and the extreme heat, I gave up the heavy chocolate creams with butter and I chose this light chocolate and whipped cream mousse that I prepared based on the recipe for chocolate cream (homemade pudding). I used the above ingredients by adding more sugar to the cream because it would also include sour fruit pieces.
In short: I warmed the milk in a saucepan. In a bowl I mixed the yolks with the sugar, salt, vanilla and starch. I poured hot milk over them and mixed well. I poured the mixture back into the pan and brought everything to a boil, stirring constantly over medium heat. The cream began to boil slowly and thicken. I tasted a little to see if it still feels starchy (not to taste floury) and then I pulled the pan off the heat. I broke the chocolate into pieces and put it in hot cream (about 5 minutes after I took it off the heat). I mixed gently with a spatula to obtain a homogeneous composition. I lined a tray with food-grade plastic wrap and poured the cream into it. I covered the hot cream with plastic wrap (so as not to crust) and left it to cool on the kitchen table.
After cooling in the pan to room temperature & # 8211 NOT IN THE REFRIGERATOR! I put the cream in the bowl of the food processor and mixed it a little. I hydrated the gelatin sheets in cold water for 10 minutes then drained the sheets well and placed them in a saucepan. I melted the gelatin over a very low heat (stirring constantly) until it reached 60 C (it is not allowed to boil!). I poured hot gelatin into the cream and mixed everything briefly.
In parallel, I beat the whipped cream, which was well cooled, kept in the refrigerator a few hours before. Here you will find tips about how to whip whipped cream correctly.
I incorporated whipped cream in chocolate cream working manually with a whisk (not with the mixer). I gradually added the chocolate cream in the whipped cream, stirring a little after each tranche.
This is what the chocolate cream with Tutti Frutti fruit cake looks like.
Foodblogger at Savori Urbane. #savoriurbane
I always tighten the edges of the various pandispan countertops that I make and keep them in the freezer, in plastic bags. They are very useful for these creams or punctures rum balls (recipe here).
In a bowl I crumbled the pandispan top (or biscuits, biscuits) and mixed it with grated peel and orange juice, with 70 g apricot jam (own production), with a good spoonful of cocoa with a handful of large chopped nuts. Optionally it can be flavored with superior rum (or essence if it is for children). The result is a creamy paste that can form an aromatic layer of cake (there is something between the top and the cream). If you find it too hard, the composition can be soaked with more orange juice. It should be like a spreadable cream that can be spread with a spatula. We often use this cream punks and we did too classic Viennese Punsch cake with it (recipe here).
I boiled the water with the sugar for 5 minutes (since it boiled), turned off the heat and added the grated orange peel and vanilla. I let it cool.
Whisk the egg whites with a pinch of salt, then gradually add the sugar and mix until the whole amount of sugar has melted.
The yolks are mixed with 3 tablespoons of mineral water, bergamot essence and added over the egg whites.
Melt the chocolate on a steam bath and add it to the egg composition.
At the end we add sifted flour, incorporating with a spatula, in circular movements from top to bottom.
Put the composition obtained in a tray lined with baking paper and put in the preheated oven at 180 degrees for 25-30 minutes.
Make a puree of 200 g raspberries, strain the seeds and mix with sugar on the fire, until it dissolves completely.
Add the agar powder and simmer for 1-2 minutes.
After it cools, mix the raspberry puree with mascarpone and liquid cream.
Add the rest of the whole raspberry in the cream and mix lightly.
Let the cream cool for an hour.
Sugar paste preparation:
Mix gelatin and water a little, put on a steam bath and when it is hot add butter and honey, mix gently until dissolved.
Put powdered sugar in a bowl, I put 350g for the beginning, add the liquid mixture, mix with a spoon lightly starting from the middle and add more sugar until it becomes like a thick paste.
When it can no longer mix, pour it on the work table on which we put powdered sugar and knead well with sugar until it becomes like a dough and no longer sticks to your hands.
Wrap in foil and leave to cool until the next day.
Before dressing the cake with sugar paste, leave it at room temperature for about 1-2 hours, then knead well with slightly wet hands.
Cake assembly and decoration:
The baked and cooled top is cut into two equal parts, then syruped with a syrup boiled in water, sugar and bergamot essence.
On a plate we place the first top, the raspberry cream and the second top.
Cover the cake in a thin layer of butter, then wrap it with sugar paste.
On top decorate with popcorn also made of sugar paste.
Let the cake with white chocolate and raspberry cream sit down after which we can serve it.
Raffaello cake with white chocolate cream. How to make a white cake.
Cake with egg white top and mascarpone cream with white chocolate.
Having a family holiday, the other day I did a wrong Raphael. Because we are on the verge of winter, I wanted a different cake, one that would be seasonal, meaning white as snow. That's why I gave up making dark chocolate cake, which is my favorite, and I chose white chocolate and coconut as basic ingredients.
The coconut makes you think of snowflakes and delicious mascarpone cream with white chocolate, which I also used for the rose cake, made for my son's birthday & # 8211 see here the recipe & # 8211 makes you think of a generous layer of snow.
And obviously, overall, when you say white chocolate and coconut, you think of the famous Raffaello candies, hence the name of the cake. Candies that I made at home, some time ago, not from powdered milk but from mascarpone & # 8211 see the recipe here. It's just that this time I also used white chocolate in the composition.
For the countertop I decided to capitalize on some egg whites stored in the freezer. I had gathered (and had been sitting for some time) about 8 egg whites, that is 250 grams and I said that I only catch well to make a cake top in which to put coconut. Said and done. Once I had the plan in mind, all I had to do was get to work.
To have a wrong Raphael successful, it is best to organize in advance. It doesn't take long to make it, but rather to wait for the countertop to cool and the cream to harden.
That's why it would be good to make the top and the cream the night before and the next day to assemble the cake. I made the mistake of not doing it this way and I didn't manage to finish it as I would have liked. The cream did not harden enough and the small ornaments made with posh did not look as they should have.
Mascarpone cream with white chocolate it is a simple cream, tasty and easy to make but it takes a little longer until it cools and hardens enough to work with it. If it is too hot, it flows and does not sit nicely.
For an extra flavor, I chose to syrup the top with a syrup in which I put a little coconut milk. If you don't have coconut milk it's no problem. You can replace it with normal milk or even exclude it. Eventually you can use a teaspoon of coconut essence if you find it.