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Dessert cake Glasses

Dessert cake Glasses

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I washed the cherries, took out the seeds and left them with sugar until they left syrup and the sugar melted.

I then drained them, mixed the syrup with a tablespoon of starch and boiled it until it thickened. I added the cherries and let it cool.

I fried the walnut and then ground it.

I prepared the dough.

I mixed the yeast with a teaspoon of sugar, I put a little warm water and a tablespoon of flour. I let it grow.

I mixed the flour with the salt and then with the butter and osanza. I added the egg yolks, cream and yeast, vanilla and lemon peel.

If the dough is too hard, add more cream, and if it is too soft, add flour.

We need to get an elastic dough.

I divided it in two, covered it with foil and left it in the fridge until I prepared the meringue.

I mixed the egg whites, gradually added the powdered sugar, and at the end, I incorporated the ground walnuts.

I mixed the mascarpone cream with the powdered sugar.

I took the dough out of the fridge and spread a sheet on a baking sheet.

The baking paper was the same length as the tray in which I baked the cake.

On the longer edges of the sheet, I put mascarpone cream, and cherries with jelly on top.

I rolled the sheet over the filling, bringing it in the middle, but leaving room for the meringue.

I carefully transferred the sheet to the tray, using the baking paper. I placed it so that the second sheet could fit.

I did the same with the other sheet.

Between the two rolls on the edge, I put the meringue with walnuts.

I put the tray in the oven at 180 degrees C for 40 minutes. The sheet must be baked and the meringue dry.

After it cooled, I powdered it with sugar.

After you cut the cake, you will see that in the section it will have the shape of glasses or eyes. Hence the name.

Cake glasses

Quick recipe cake glasses. A special homemade cake from grandma's recipe book. A simple dessert, without too many ingredients, but so fragrant and delicious. You will love it as soon as you enjoy it.

  • 2 eggs
  • 250 g crystal sugar
  • 200 g wheat flour
  • 100 g cocoa powder
  • 200 ml Greek yogurt
  • 100 ml of sunflower oil
  • 200 ml of hot coffee
  • 1 1/2 teaspoon baking powder
  • Cream:
  • 1 sachet of vanilla pudding powder
  • 3 tablespoons sugar
  • 400 ml of milk
  • Topping:
  • 200 g white chocolate
  • 500 ml liquid cream for whipped cream
  • Decor:
  • 1 chocolate

Mix the egg foam with the sugar until you get a whitish composition.

Add hot coffee, oil and Greek yogurt.

Gradually incorporate the flour previously mixed with baking powder and cocoa.

Pour the composition obtained in a tray greased with butter and lined with flour, measuring 20 x 30 cm.

Bake the top in the preheated oven at 180 ° C for about 30 minutes.

Meanwhile, prepare the vanilla cream.

Mix the milk with the sugar and pudding powder.

Put in a saucepan over medium heat.

Boil until the cream thickens, stirring constantly.

In the baked and cooled countertop cut & bdquogauri & rdquo. Fill the cut-out spaces with vanilla cream.

In a bowl, mix the liquid cream until you get a whipped cream.

Incorporate the melted chocolate, little by little.

Spread the composition over the counter.

Decorate the cake with chocolate chips or grated chocolate.


  1. Amoux

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  2. Cagney

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