For the countertop, mix whole eggs with sugar and vanilla sugar in a food processor, until they triple in volume and are creamy. Then pour the oil and water into a thin wire. The flour is mixed with cocoa and baking powder and then sprinkled in the rain over the composition. Put the dough in a detachable cake tin and bake in the preheated oven over low heat for 45 minutes, until it passes the toothpick test. Then remove the top from the mold and leave to cool on a wire rack.
Meanwhile, prepare the syrup and leave to cool.
For the cream, I used 300 g of Greek yogurt and 200 g of liquid cream. I beat them well with powdered sugar, then I added cocoa and mint essence. Leave the cream cold.
When the countertop has cooled, cut it in three, syrup it well, then fill it with mint cream.
For decoration, prepare the whipped cream according to the instructions on the envelope, then dress the cake. Decorate with chocolate flakes and mint leaves.
Thank you Dr. Oetker!
Top :, 350 g Oreo biscuits, 100 g melted butter, Cream :, 500 g mascarpone, 170 g white chocolate, 150 ml mint liqueur, 200 ml liquid cream, 10 g gelatin, Glaze :, 150 g dark chocolate, 3 tablespoons milk
Difficulty: low | Time: 1h 15 min
Recipe demonstration video http://www.youtube.com/watch?v=1HTihRG4yH4 If you have a blender
Grind the biscuits in the blender, add the butter, mix, then turn into a cake.
Dessert recipe with pineapple and citrus with granola crust and pineapple filling made of compote and oranges, flavored with grated lemon peel
Diploma cake recipe with pineapple from compote, raisins, whipped cream and grated lemon and orange tail
Tropical dessert with decoction walnut and pineapple from compote, prepared with flakes and oatmeal
Canned pineapple compote cake, baked on a flour, egg and oil top, garnished with whipped cream and grated chocolate
Mediterranean pilaf recipe with brown rice, onion, pineapple compote and sesame seeds
Countertop preparation method:
Mix the eggs with the sugar until the sugar dissolves. Then add the yogurt, coconut flakes, mint syrup, oil, vanilla sugar and baking powder mixed with flour. The obtained composition is put in a cake form lined with baking paper.
Place in the preheated oven until it passes the toothpick test. After it is ready, take it out of the tray and let it cool.
Syrup preparation method:
The water is mixed with mint syrup.
The first time the second cream will be prepared, because the first cream will have to be put hot.
How to prepare the second cream:
Mix the whipped cream well with the mixer until it hardens.
Mix mascarpone with powdered sugar, then add the essence and coloring. Gelatin is hydrated in water mixed with mint syrup, then placed on a steam bath until a light foam is formed, then removed from the heat. Allow to cool slightly and gradually place over the mascarpone. After the gelatin has been incorporated, add the whipped cream.
How to prepare the first cream:
Break the chocolate into pieces and mix with the oil, then melt on the fire.
Wet a pan with a little cold water, then cover it with cellophane or a bag. The top is cut into 3 equal parts. The first part is put in the wallpapered pot, it is syruped, after which the cream no. 1 is put over which half of the second cream is added, the second countertop is added which is syruped in turn, the chocolate is put on top of the chocolate again and the rest of the cream. Place the third top over the cream and syrup.
Put the cake in the cold for about 3 hours or leave it in the fridge in the evening until morning, then turn the pot upside down on a plate. Carefully remove the cake and decorate according to everyone's taste.
I decided to post this recipe for my quick mini chocolate cake with mint and lime mousse at the insistence of my friend who loves After Eigth chocolate and, although it doesn't look very appetizing, he didn't skimp on onomatopoeias, reminding me of another once I was intrigued by a report in which a certain person stated that he had fixed a salad with pawns or used I don't know what engine oil or other unorthodox tricks for a perfect image and as attractive as possible for his personal blog.
So, in case you like this kind of combination of chocolate and mint, do not hesitate and prepare at home quite easily a cake or mini cake that will liven up your day, especially if it happens to be a more special one in your life that is worthwhile. celebrated with loved ones.
For the countertop:
Mint and lime mousse:
For the glaze
1 First, heat the oven to 180 ° C and prepare a square tray that you line with a little butter and baking paper.
2 Mix three eggs very well with three tablespoons of sugar and the sachet of vanilla sugar until you get a very light, consistent foam, then add three tablespoons of oil little by little.
3 Sift separately the flour prepared for the countertop together with a pinch of salt and a tablespoon of cocoa, then lightly incorporate it into the egg foam to keep a fine and very airy mixture and pour the composition into the tray that will stay in the oven for 20 minutes.
4 Meanwhile, heat 350 ml. of milk. Melt the chocolate in the microwave alternately for 15-20 seconds with a pause to homogenize to keep the temperature under control, then leave it to cool for a few minutes and mix with a whisk the egg and the two yolks together with three tablespoons of powdered sugar.
5 Add a tablespoon of cocoa and two tablespoons of starch over the eggs, then carefully pour the hot milk, stirring constantly.
6 Put the cream on low heat back in the bowl where the milk was and mix carefully until it thickens completely and begins to boil. Give it away and incorporate in the melted chocolate cream, a cube of butter of about 50 gr. and 60 ml. chocolate liqueur. After mixing them well, cover the cream with a plastic wrap and let it cool completely.
7 For the mousse, mix the mint leaves together with the yoghurt, grated peel and the juice of a lime with a blender. Hydrate a sachet of gelatin for 5 minutes in 2-3 tablespoons of cold water, then put 2 tablespoons of milk over it and heat it in the microwave for a few seconds. Be careful not to overheat, just enough to dissolve very well & # 8211 about 5-10 seconds. Pour over the colored and very flavorful yogurt then beat very cold cream with 3 tablespoons of powdered sugar.
8 Homogenize with a whipped cream spatula and the yogurt that is already starting to harden from the gelatin, then taste and increase the mentholated flavor according to your preferences with a little mint essence and also with a few drops of green dye for a more intense color. .
9 For assembly, prepare 4 small bowls of the same size with which I cut the countertop sheet and cover it with cling film. Fill them with the mint mousse for about three quarters then fill with a layer of about 1.5 cm of chocolate cream.
10 Carefully place a circle from the cocoa top on top, squeeze a little and cover with the edges of the foil left on the edge.
11 After 2-3 hours in the cold, prepare the melted chocolate icing with a little liquid cream, then remove the mini-cakes from the bowls and garnish quickly.
I can guarantee you that if you like After Eight chocolate, it's worth the wait. You will enjoy a slice of cake with an explosion of mentholated aromas with the taste of lime and delicious chocolate, only good to spend some unforgettable moments with your loved one enjoying together a special day worth marking with an impressive bouquet of roses tomatoes.
For the cake counter, I presented the preparation method here.
For the syrup, boil the water together with the sugar, just until the sugar is diluted, then let it cool slightly and add the essence.
For the dark chocolate cream, heat the liquid cream, taking care not to reach the boiling point, then turn off the heat and add the broken chocolate, stirring constantly until it melts and homogenizes the composition.
Add the essence and mix again, then let the composition cool, then refrigerate for at least 30 minutes.
We do the same with white chocolate cream.
After the compositions are well cooled, we insert, in turn, the mixer in them and mix them until they become creamy.
Cut the top into three approximately equal sections, place the base on the plate and syrup it with 1/3 of the cooled syrup.
Fix the baking tin ring around the base of the top and spread the dark chocolate cream, then add the second section of the top and lightly press it over the cream.
We carefully syrup the second section of the countertop, pouring the syrup into a thin thread all around, so that the syrup does not penetrate into the cream.
Spread the second cream, then add over it the last section of countertop that we also syrup and put the cake in the fridge for 45-50 minutes, then remove the ring and decorate the cake with whipped cream, berries and ornaments chocolate.
It is very good, strongly flavored with sweet and sour taste, this Cake with lemon and mint flavors and berries, I highly recommend it to everyone!
For the countertop:
5 or & # 259,
200 g zah & # 259r,
1 sachet Zah & # 259r vanilla Dr. Oetker,
125 ml oil,
125 ml ap & # 259,
220 g f & # 259in & # 259,
30 g Cocoa Dr. Oetker,
1 sachet Baking powder with Dr. Oetker.
For cream & # 259:
500 ml sm & acircnt & acircn & # 259 dulce
30 g zah & # 259r pudr & # 259
2 tablespoons & # 355e Cocoa Dr. Oetker
2 tablespoons & # 355e Essence & # 539 & # 259 of mind & # 259 Dr. Oetker.
1 sachet Spum & # 259 for fried desserts & # 351c & # 259 Dr. Oetker,
& # 355iva chocolate flakes & # 259,
a few mint leaves.
For the syrup
100 ml ap & # 259
100 g zah & # 259r
10 g Cocoa Dr. Oetker
1 tbsp & # 355 & # 259 Essence & # 355 & # 259 Dr. Oetker coffee
Method of preparation:
Mix the eggs with the sugar and the vanilla sugar to form a cream. it
add the mixture and add the oil and water. The flour is mixed with cocoa and baking powder,
sprinkle over the cream and mix lightly. The dough thus prepared is poured into it
formed with a detachable ring (with a diameter of 26 cm), greased and pressed with a screw.
& icircntinde uniform. The shape is inserted in the lower half of the preheated oven.
Hot air oven: 180 & ordmC (pre & icircnc & # 259lzit)
Gas oven: stage 3 (pre & icircnc & # 259lzit)
Baking time: approx. 45 minutes
Beat the sour cream, add the powdered sugar, cocoa and the essence of the mint and mix well. Leave for 20 minutes in the refrigerator.
Prepare the syrup, homogenizing on the fire: water, sugar, cocoa and coffee essence.
The cooled cake is cut into 3 pieces, soaked in syrup and filled with cream. Grease the surface and the edge with the rest of the cream and leave it in the fridge for an hour.
Prepare the frying pan according to the instructions on the package and decorate the cake with frying pan, chocolate flakes and mint leaves.
Put the cream cheese in a bowl, then add the sugar and, using the mixer, mix until smooth. In another bowl, mix the cream very well with an envelope of vanilla sugar, also using a mixer. Pour one of the compositions over the other and mix them until you get a cream of strong consistency. Finally, incorporate the lemon juice and divide this cream in half.
In another bowl, bring the milk to room temperature, the sachet of instant coffee and the other sachet of vanilla sugar. Mix them and soak three quarters of the biscuits in this composition.
Biscuit cake it's almost ready. You never have to mount it. For this, use a cake form with detachable edges. Place a first layer of biscuits, then a layer of cream, continue with another layer of biscuits and finish with a generous layer of lemon cream. The decor is your choice. For example, you can use thin slices of lemon, lime and mint leaves. Let the cake cool for a few hours, then detach the edges of the form. If you have unused biscuits left inside, you can put them next to each other, around the cake.
What do you think about this dessert? What other recipes cake without baking with biscuits do you know