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Raspberry cake and chocolate icing

Raspberry cake and chocolate icing


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Countertop:

Mix eggs with powdered sugar.

Then add water and oil.

Incorporate baking powder and essence.

At the end, gradually add the flour and mix well until you get the composition of the top.

We take a round cake tray, line it with margarine and put baking paper.

Pour the composition into the pan and level it.

Put the tray in the hot oven until the top is baked, at a suitable temperature (about 20 minutes).

When it is ready, let it cool, then cut it in half.

Jelly:

Hydrate for 10 minutes, gelatin, in cold water.

After it has hydrated, melt it on a steam bath or in the microwave.

Mix it with the raspberry juice and mix very well.

We take the tray in which we baked the top and put food foil.

Pour the jelly into the pan and leave it until it thickens very well and is cold (so keep it a little cool).

Cream:

Put hydrated gelatin in cold water for 10 minutes.

Mix the cream until it becomes like whipped cream.

Add the butter and sugar and rub well until the latter melts.

Then we put the mascarpone and mix it well, after which the raspberry is well drained of the juice (I had it frozen and that's why it had to be drained a little).

Mix at a low speed, then flavor with vanilla essence.

Melt the gelatin in a steam bath or microwave for 10 seconds.

We mix it in the raspberry cream.

Prepare a syrup from the juice drained from the raspberry and a few tablespoons of water (or you can make a syrup from the water with sugar and vanilla).

We cover a detachable cake tray in cling film.

We put the first sheet of countertop and syrup it.

On top we come with the jelly sheet (be careful not to break, as it is fine), then pour the cream and spread it evenly.

We also put the second sheet and syrup it.

Let the cake cool a bit and prepare the icing.

Glaze:

In a thicker bowl put the whipped cream, broken chocolate pieces and butter.

Put the bowl on low heat, and leave it there until the chocolate melts and everything becomes like a thicker cream.

During this time, always turn in the glaze.

When it is ready, let it cool.

We pour the cold (but not hardened) icing on the surface of the cake.

Put in the fridge and let it harden.

We take out the cake on a plate and decorate it with whipped cream on the edges and raspberry jellies on top.

I wanted whipped cream in gradients, so I put a spoonful of whipped cream in the garnish tube, then sprinkled a cocoa powder, and whipped cream, and a cocoa powder and so on.

The moment you decorate it comes out as gradients.

Bon appetit my dears !!!



Raw raspberry and chocolate cake

On Valentine's Day, be enchanted by the special flavors of this raspberry and chocolate cake!

Raw raspberry and chocolate cake

  • Servings: 4-6
  • Duration: 30mins
  • Difficulty: easy

The raspberry layer

  • 270 ml filtered water
  • 250 g frozen raspberries
  • 2 fresh organic or congenital bananas
  • raw natural inducer according to taste

Instructions

All ingredients are processed in a high speed blender, pushing and helping the blender to mix very well. In the end it should look like a gelatto. Taste and if it is not sweet enough, add more natural sweetener. Put the composition in a heart shape and put it in the freezer until it hardens completely. Do not wash the cup, but mix the chocolate ingredients below. The taste of raspberries will give a special aroma to the chocolate cream.

The chocolate layer

  • 200 g raw cocoa
  • 150 ml of filtered water
  • 100 g raw coconut or cocoa butter
  • natural vanilla essence
  • raw natural sweetener to taste

For decoration

Instructions

Mix all the ingredients very well in a high speed blender or with a fork. Taste and if necessary, add natural sweetener. The composition should be bound, like a thick chocolate icing. Store in the refrigerator until you use it. When the raspberry layer is almost completely frozen, you can pour the chocolate composition over it, keeping about 3 tablespoons for the end.

Leave in the freezer until it is almost frozen and can be easily overturned on the plate. When ready, remove and garnish with the remaining chocolate and coconut flakes. If it is completely frozen, leave it at room temperature before consumption until you can easily insert a fork into it or when you can easily cut the slices.

An original recipe by raw chef Ligia Pop, author of five books on raw food.


Biscuit cake with whipped cream and raspberry jelly

When you don't feel like making a classic baking tray, there is always the simple and very good option of cake with biscuit top. I really like the texture, especially in combination with fruit jelly and whipped cream, but it's just as good with a mousse or chocolate ganache. But let's stick to today's recipe which is with raspberry jelly and whipped cream and if you also have frozen fruit in the freezer, I suggest you prepare this dessert too.

And because it is the last post of this year, I wish you that this last day of the year will be wonderful, that you will have a nice time with your loved ones and that the new year will find you happy and healthy.


With this recipe I want to participate in the contest Save time - test Philips products, which has already started on 22.04. I am very happy that I also managed to find out about this campaign in time, especially since I really need such a product for. tested. I must admit that so far I have had a food processor that I was very happy with, but which recently gave up. Unfortunately, my free time is practically non-existent, I am still running between work, home and commuting, and fatigue and time crisis have made their presence felt. Basically, these Philips products are a miracle at home, for that I halve the time spent preparing recipes, and I could take care of the many tasks left behind.

I can't say that I have a recipe with exact quantities for this quick cake, especially since I prepared it with what I had around the house, and the "ochiometric" method works perfectly for me!

I started by placing on a plate the round sheet of countertop, around which I fixed a cake ring (diameter 28 cm).

Then I started to prepare the cold cream: I beat 100 ml whipped cream well, I incorporated lightly with the spatula ricotta cheese, then I added powdered sugar, until it seemed quite sweet. The next step was to incorporate a little fresh raspberry (the rest of was set aside for decoration). The cream obtained, being cold and quite consistent, could be easily poured over the cake top, inside the ring. I let everything cool for approx. 2 hours, during which time my cake settled down and stiffened slightly, so that the slices could be easily cut. Although it could already be taken out of the ring and served, I preferred to make a chocolate icing.

I heated the remaining liquid cream (100 ml) well, then I added the dark chocolate flakes and mixed well until the chocolate melted.

Pt. to create that effect of chocolate spilled on the edges of the cake, I took out the cake ring and gently poured the icing. I chilled again for 10 min, then I decorated with fresh raspberries and mint leaves.

The cake with ricotta, chocolate and raspberries is served cold, garnished to your liking.


The ground biscuits are mixed with melted chocolate in a few tablespoons of milk and sugar. It is spread on the bottom of a tray with removable walls and placed in the refrigerator.

Put the gelatin sheets in cold water to hydrate, pour the condensed milk into a pan and heat over low heat.
When hot, remove from the heat, add the broken chocolate and mix until the chocolate melts.
Until this cream cools, beat the whipped cream, put mascarpone and mix until smooth. .
Squeeze the gelatin and melt it in the microwave together with the liqueur.
Add gelatin and vanilla essence.
Mix well, remove the tray from the refrigerator and pour the cream over the counter.
Leave in the fridge for about 2 hours (the cream must be well coagulated)

Mix the raspberries with the sugar and boil for 10 minutes, add the lemon juice.

After leaving it in the fridge for 2 hours (the cream must be well coagulated), add the hot raspberry icing to the cake with mascarpone and white chocolate.


Chocolate cake with icing

▪️240g flour
▪️30g cocoa
▪️200g chocolate with 75% cocoa
▪️250g butter at room temperature
▪️350ml boiling water
▪️200g old
▪️2 eggs
▪️2-3 bananas
▪️1 teaspoon baking powder
▪️1 teaspoon vanilla essence
▪️a salt powder

Chocolate glaze:

▪️200g chocolate 75% cocoa
▪️3-4 tablespoons of milk

Method of preparation:

In a bowl, mix the flour with the baking powder, cocoa and salt.

In another bowl, put the chocolate, butter and boiling water. Mix with a fork and then add 200g sugar and 2 eggs. I homogenize the whole composition, I add the vanilla essence and I start to gradually incorporate the flour from the previous bowl. Pour half into a shape of about 21cm, then add sliced ​​bananas, and then the other half. Place in the preheated oven at 180 ° C, for about 50-60 minutes (test with a toothpick).

For the chocolate icing, put the chocolate on the steam bath, together with the milk and mixture, making it even. I pour the icing on the cake after it has cooled completely.

PS: If you are interested in how I made macarons, you can find them here.


Method of preparation

Mix the yolks with the sugar until they increase in volume.

Add the yogurt, then the vanilla, baking powder, cocoa and flour.

Mix the egg whites with a pinch of salt.

Incorporate the egg whites over the composition above, mix lightly with a spatula.

Divide the composition into 3 bowls evenly.

Line a 23 cm diameter tray with baking paper, pour the first part of the composition.

Put the first sheet on the counter in the hot oven for 10 minutes, and when it is ready, take it out.

Do the same with the other two sheets.

You can also bake the whole top, then cut it into 3 sheets.

In a stainless steel bowl, place the broken dark chocolate pieces, liquid cream over.

Transfer it to a steam bath, stirring constantly until the chocolate is completely melted.

Put the cream in the fridge for 3-4 hours or you can prepare it the night before.

Thaw raspberries or blend.

Pass it through a sieve to remove the seeds.

Mix the mascarpone with powdered sugar and vanilla.

Cold liquid cream, whip it separately, incorporate it over the mascarpone, spin with a spatula.

Incorporate the raspberry puree into the cream.

Put the gelatin sheets to hydrate in cold water for 7-8 minutes.

Drain them well after they have hydrated, then melt them on a steam bath.

Pour the melted gelatin thinly over the cream, stir quickly to blend well.

Place the first countertop sheet on a tray and a detachable ring around it.

Put half of the raspberry cream, level it, and the sheet, the rest of the cream and the last sheet.

Put the cake in the fridge for about 3 hours.

Remove it after this time.

Remove the chocolate cream from the cold, mix it until it becomes frothy.

Cover the cake with chocolate cream, and at the bottom, with the help of a pos, make some popcorn from the cream.

White chocolate, broken pieces, together with liquid cream, melt them on a steam bath.

Mix well until the chocolate is melted.

Pour the icing lightly in the middle of the cake and let it flow to the side.

Let the cake cool for 30 minutes.

I chose raspberries, kiwi slices, chocolate sticks, mint leaves and colorful candies for decoration.