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Dessert cake with tender leaves and cocoa and rum cream

Dessert cake with tender leaves and cocoa and rum cream

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Anyone can turn a meal into a moment of relaxation, crowned, obviously, by a successful dessert. This cake is the delight of a successful meal. For me, sheet cakes are "the best!"

  • sheets:
  • 8 tablespoons sugar
  • 8 tablespoons oil
  • 8 tablespoons milk (or even water)
  • 2 eggs
  • 1 teaspoon of ammonia quenched in lemon juice or vinegar
  • 30 tablespoons flour
  • a drop of salt
  • Cream:
  • 500 ml of milk
  • 8 tablespoons sugar
  • 2 tablespoons cocoa
  • 6 tablespoons flour
  • 250 g margarine or butter

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Dessert cake with tender leaves and cocoa and rum cream:

It was: Mix the sugar with the eggs until a cream is formed. Then we add the other ingredients in turn and obtain a soft crust that we divide into 4 parts. Bake the sheets on the bottom of the pan greased with a little oil.

The sheets stretch easily and bake very quickly, until they take on a little color on the edges. Bake at 180 degrees for a few minutes.

Cream: Heat the milk a little and add half of it over cocoa, flour, sugar and mix with a whisk. Then add the rest of the milk. Put the composition on low heat and mix well with a whisk until it thickens.

Remove the cream from the heat and add the margarine or butter, stirring until incorporated.

Let the cream cool and finally add the rum essence.

Assembly: Put the first sheet in the tray, then divide the cream into 4 equal parts and distribute it between the sheets, including the top.

We put the cake in the cold and the next day we portion it.

It is very good, tender, creamy and of course, fragrant!

Good appetite!

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The ingredients for the sheets are for 4 pieces, baked sheets on the back of a 22x30 cm tray

Fresh sheets filled with chocolate cream

Cake with tender leaves and chocolate cream, cocoa and rum. Any housewife can turn a meal into a moment of relaxation, crowned, obviously, by a successful dessert. This cake with tender, fragrant and delicious leaves makes the delight of a successful meal. Even if at the time of assembly the sheets seem a little crispy, they will become tender in about 12 hours due to the cream. You can fill these tender sheets with either chocolate cream or vanilla cream (recipe here).

  • It was:
  • 600 g flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 50 g sugar
  • 1 sachet of vanilla sugar (16 g)
  • 8 tablespoons Greek yogurt
  • 140 g butter or margarine
  • Chocolate cream:
  • 1.5 liters of milk
  • 15 tablespoons flour
  • 100 g sugar
  • 75 g milk chocolate
  • 75 g dark chocolate
  • 2 teaspoons cocoa
  • 3 tablespoons rum (I used whiskey)
  • Glaze:
  • 100 g dark chocolate
  • 40 g butter

In a large bowl, mix eggs with sugar and vanilla sugar.

Add Greek yogurt and butter or margarine.

Incorporate flour previously mixed with baking powder.

Knead lightly until you get a homogeneous, elastic dough.

Wrap the dough in plastic wrap and refrigerate for an hour.

After this time, remove the foil and divide the dough into six equal parts.

I weighed the dough and then divided it into six equal parts, but it can also be made with the eyes.

From each piece of dough spread a thin sheet with a size of 33 x 22 cm.

Place baking paper in a tray of the same size and bake each sheet in turn.

I baked each sheet for about 13 & ndash 15 minutes in the preheated oven at 180 & ordm C.

I left them until they turned slightly golden.

How to prepare chocolate cream:

Put a liter of milk in a large pot on the fire.

Add sugar, milk chocolate and dark chocolate.

Stir until dissolved.

Pour the remaining milk into another bowl and add the cocoa, rum (I used whiskey) and flour.

Mix well then pour the mixture into the pot of hot milk.

Boil the cream, stirring constantly, until the cream thickens, then remove from the heat.

Place the first sheet in the tray in which you baked the sheets.

Grease with 1/5 of the chocolate cream.

Place the second sheet and distribute evenly over it a quarter of the remaining cream.

Continue like this until you finish the cream and the sheets.

The cake is stored in a cool place or in the refrigerator for a few hours, or even overnight.

The next day, prepare the icing.

Melt the butter in a bain-marie or microwave.

Mix the hot butter with the chocolate until it melts.

Distribute the icing evenly over the cake.

Give the note for the recipe. Fresh sheets filled with chocolate cream

Oreo truffles: the simplest and fastest dessert, with which you will impress everyone

It's easy to make truffles with Oreo, you only need three ingredients: the famous Oreo biscuits, fresh cream cheese and chocolate. The result is spectacular, both visually and tastefully. The truffles are sweet, creamy and unexpectedly cool.

Oreo cookies are popular cookies all over the world, coming from the United States of America. They were invented by the National Biscuit Company (now Nabisco) in 1912. They were produced in the factory in Chelsea, New York City. Today, the street where the factory used to be is called Oreo Way.

There are many variations of the famous biscuits: with strawberries, chocolate, pumpkin, blueberries, caramel, mint, cinnamon, tiramisu, coconut and pineapple, wasabi, fried chicken. However, the classic variant is the most appreciated: two cocoa biscuits, and between them a fine milk cream.

These biscuits are the basis of the Oreo truffle recipe. Here's how to prepare them:

Delicious cake with two types of countertop & # 8211 a dessert suitable for any occasion

If your birthday is approaching and you want to prepare a special dessert, I recommend you try this delicious cake with cream and 2 different types of countertop. The result will surprise you. You will definitely receive a lot of compliments from your guests.

Ingredients for the cocoa top:

  • 200 gr wheat flour, 50 gr butter
  • 20 gr cocoa powder, a sachet of baking powder
  • 1 egg, 100 g sugar, a pinch of salt
  • A little milk

Ingredients for the white top:

  • 6 eggs, 6 tablespoons sugar
  • 6 tablespoons wheat flour
  • A baking soda knife tip

Cream ingredients:

  • 600 ml milk, 4 tablespoons wheat flour
  • 1 sachet of vanilla sugar, 200 g of powdered sugar
  • 250 gr butter
  • Shaved peel from an orange

Ingredients for chocolate icing:

Method of preparation:

For starters we will take care of the cocoa top and we will mix in a bowl all the necessary ingredients (wheat flour sifted with baking powder and a pinch of salt, cocoa powder, sugar, butter at room temperature, egg and milk).

Mix everything very well, and divide the dough obtained into two equal parts. Put each part of the dough on the bottom of a baking tray. Put the tray in the preheated oven at 180 degrees for a few minutes, until the top is baked. Proceed in the same way with the second part of cocoa dough.

Then we deal with the other type of countertop. We break the eggs and separate the egg whites from the yolks. Beat the egg whites with the sugar until a strong meringue is formed, then add the yolks one by one.

Finally, add the flour mixed with baking soda. Pour the dough obtained in a tray lined with baking paper, and put it in the preheated oven at 190-200 degrees, for about 30 minutes.

While the countertop is baking, prepare the cream. Put the milk to boil in a pot, and when it starts to boil add the flour and mix continuously until you get a thick cream. Take the pot off the heat and let the cream cool.

Beat the butter with the powdered sugar and the vanilla sugar until it becomes fluffy and add it to the previously prepared cream. Mix well then add the crushed orange peel.

To assemble the cake, put a cocoa top on a tray (we can syrup it with rum or liqueur) and spread a layer of cream evenly. Add the second type of countertop on top and spread the rest of the cream. At the end, cover with the second cocoa top.

Now we can prepare the chocolate icing. Put in a bowl, on the fire, a little water, sugar and cocoa. Leave it on the fire until it thickens, then add the butter and mix until you get a suitable glaze.

Pour the hot icing over the top of the cake and spread it evenly. Let the cake cool for a few hours, after which we can cut it and serve it. Good appetite and increase cooking!

Cristina's world

- 6 eggs
- 4 tablespoons of oat bran
- 2 tablespoons of wheat bran
- 2 tablespoons of flour
- 4 tablespoons erythritol with stevia & # 9829 & # 9829 & # 9829
- 250g cream cheese (Ehrmann 0.2% fat)
- 700 ml of milk 1.5% fat
- 1 teaspoon free chocolate chives
- 1 teaspoon chocolate free
- 1 tablespoon cocoa

I beat the egg whites hard with a pinch of salt.
I mixed the yolks with the sweetener and the essences for 3 minutes at maximum power.

Over the yolks I added cream cheese, arorut flour, cocoa and bran. I mixed for another 3 minutes at maximum power.

Finally I poured the cold milk and mixed for another minute.

In the obtained composition I mixed the egg white foam with light movements.

The mixture obtained, which is liquid, I poured it into a tray with high walls (20 X 30cm), lined with baking paper.

I put the tray in the hot oven, on the top shelf, over medium heat, for an hour and a half.
It takes on beautiful color on top and smells sensational! & # 9829

I let it cool in the pan for about 2 hours, then I sliced ​​it and served it.

Wafer sheets with cocoa cream & # 8211 a delicious dessert, easy to prepare!

Finally, I made time to prepare this dessert with wafer sheets and cocoa cream. I had found this recipe in my mother's notebook for a long time, but I haven't tried it until now. This dessert is a real delight for the taste buds. In addition, it prepares very quickly.

You need:

  • 200 g margarine, 200 g sugar
  • 2 tablespoons cocoa powder, 2 eggs
  • 200 gr ground nuts
  • wafer sheets

Method of preparation:

Melt the margarine and leave it to cool a little, so that it is not hot. Add sugar, cocoa and eggs. Mix well, then put everything in a saucepan on the stove over low heat. Stir continuously until you get a homogeneous cream.

Then add the ground walnuts and mix well to incorporate. Place a wafer sheet on the worktop and grease with cocoa cream and nuts while still hot. Cover with a new sheet and add a new layer of cream. Repeat the procedure until you finish the wafer and cream sheets.

The dessert thus obtained is set aside overnight to soften. The next day it can be cut and served. After preparing these wafer sheets with cocoa cream, I can tell you that I hardly refrained from tasting the final dessert.

The next day, when I woke up, I went straight to the cake with sheets and cream to taste it. The result is spectacular. This quick and easy to prepare dessert has a delicious taste. You have to try it! Surely, you, too, will be delighted by its special taste.

Sweet and fragrant moments

A quick, delicate and fresh dessert, for the guests announced at the last moment.

For 6 glasses I used: a bag of Creme Ole with vanilla taste and a bag of Creme Ole with strawberries from Dr. Oetker, 800ml cold milk, 6 biscuits, peach nectar (3 tablespoons / glass) to soften the biscuits, fruit from equipment (strawberries and kiwi), 6 Ypsilon glasses (capacity: 25.5 cl or 8 & # 189 oz) or whatever you have.

How to proceed: I placed a broken biscuit at the base of the glass and I syruped it with peach nectar (you can replace it with fresh citrus juice or something to your taste).
I prepared the creams according to the instructions on the envelope.
I placed a layer of vanilla cream over which I sprinkled pieces of fruit, then strawberry cream and decorated with slices of strawberries and kiwi. You can replace the fruit, according to your preferences and imagination.

Refrigerate for at least 1 hour before serving.
They were delicious, and my guests made sounds of pleasure until the last sip :) :)

Grandma's appetite and lots of fun!

A craita in the kitchen

It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.

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Waffles with cocoa cream and nuts

A dessert that will finish extraordinarily quickly even if you get a lot of pieces. Cream of milk powder, cocoa and nuts has a taste close to that of homemade chocolate and a fine, creamy texture. You should try them, at least for the sake of experiencing the taste of homemade wafers, especially since it does not require an oven, so it is an excellent dessert in tune with the outside temperatures.

Waffles with cocoa cream and nuts

4 was Neapolitan
500 gr sugar
250 ml water
200 gr butter
250 gr milk powder
200 gr chopped walnuts
esenta de rom
Put water on the fire, add the sugar and let it drop until it is the consistency of a syrup
Add the butter

and mix until it melts. Take the bowl off the heat and add the powdered milk in the rain,

cocoa, nuts and rum essence. When the cream has cooled a little, spread it on the wafer sheets,

press well. Garnish with a little cream. Keep cold before serving, at least 2 hours.

Creamy and easy to make Chanteclair cake

Countertop preparation. Separate the egg whites from the yolks. In a bowl, mix the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue mixing until all the sugar melts and we get a foam as hard as a meringue. Gradually add the yolks and flour mixed with the baking powder and vanilla sugar to the composition, then mix the ingredients, mixing gently, with movements from bottom to top. Add the vanilla essence and mix well. Grease a 35 cm tray with butter, line it with baking paper and pour the cake composition. Bake the tray in the preheated oven at 180˚ and bake for about 25-30 minutes. After baking, remove the top from the oven and leave to cool.

Preparation of cocoa cream. Rub the yolks with cocoa and sugar until they become creamy. Add flour, starch to the composition, then pour the milk, little by little into the composition. The composition is boiled and mixed until the cream thickens. Once it is thick enough, turn off the heat and leave the cream to cool. Mix the butter separately until it foams and gradually add the cream over the butter, then continue mixing for about 2-3 minutes until you get a fine cream.

Preparation of vanilla cream . Heat the milk mixed with the vanilla essence. Put the yolks with the sugar and starch in a bowl, then rub until creamy. Pour the yolk composition over the hot milk and mix. The obtained composition is boiled on low heat and mixed continuously, until it begins to thicken like a pudding, then turn off the heat and leave to cool. When it is cold, add the diced butter and mix until the butter melts and we get a fine cream.

Preparation of the syrup. Boil the water with the sugar until the sugar melts, then add the rum essence and vanilla essence.

Assembling the cake

In the tray in which I baked, the top is syruped, then spread evenly vanilla cream, cover with a layer of cocoa cream and decorate with whipped cream. Cocoa or grated chocolate can be sprinkled over the whipped cream and decorated with fruit. Leave the cake to cool for about 2-3 hours then serve and serve.

Cristina's world

Half of this composition I poured into a round silicone tray with a diameter of 27 cm. I put the tray in the oven, over medium heat, on the middle shelf, for 20 minutes.

Meanwhile, I hardened the wood in a non-stick pan, together with the sweetener and cinnamon, until it softened. I also prepared cream cheese: in a bowl I mixed well the cream cheese, eggs, sweetener, essence and pudding powder.

Above the counter I leveled half of the cream cheese.

I leveled the hardened dulmaua over the cream cheese.

I covered the layer of dulma with the rest of the cream cheese.

I poured the rest of the cream composition over the cheese cream.
I put the tray in the oven, over medium to low heat, on the middle shelf.

I let the cake cool for half an hour, then I sliced ​​it. If you bake the cake in a silicone tray, be careful when cutting, do not cut the tray! I put baking paper on the bottom of the tray and cut the cake with a round knife at the top.

It slices very nicely and smells sensational! Taste what to say? It's delicious.


  1. Tanton

    How could not be better!

  2. Mike

    Are we all private messages sent today?

  3. Creedon

    I suggest you try and you will find all the answers there.

  4. Mushakar

    Something does not come out like this

  5. Ryen

    In no event

  6. Kenji

    so wanted to see ... and now upset ... I expected something more ...

Write a message