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Biscuit cake

Biscuit cake


1-Beat the egg whites with a pinch of salt, add sugar, mix well until the sugar melts, add the poppy seeds, coconut, vanilla, flour and mix everything with a spatula; turn over in the baking paper tray and simmer for 30 minutes

2-Rub the yolks with sugar until everything becomes a fluffy cream, add vanilla, flour, milk and thicken the mixture on a steam bath until it becomes a pudding; after the pudding has cooled well, mix it a little with the butter rubbed beforehand

3-In a bowl over low heat put all the ingredients for the icing and mix until thickened

On a plate we put the top, spread 1/2 of the cream, on top we place the biscuits soaked in coffee, over the biscuits we put the rest of the cream carefully, we pour the icing over the cream and put it in the fridge for a few hours, after which it is decorated and cut,


Gelatin is hydrated in cold water, enough water to be well covered.

In a saucepan, heat the milk a little, then put the coconut. Set aside until cool.

In a large bowl, mix the condensed milk with the whipped cream. Add the cooled milk and mix well. Melt the gelatin on a steam bath or in the microwave and add it to the milk composition. Let cool for a few minutes, until slightly thickened.

In a cake pan, lined with cling film, put a layer of lightly syrupy biscuits and half the cream.

Then another layer of biscuits, the rest of the cream and we end with another layer of biscuits. Wrap well in foil and let cool for a few hours, until the cream hardens and the biscuits soften.

Cream for whipped cream mix until it begins to gain consistency. Add powdered sugar and mix until firm.

Raffaello cake with biscuits is poured on a plate, dressed in whipped cream and coconut flakes and garnished with Raffaello candies.

An equally fine and delicious cake is cake with biscuits and caramel (recipe here)

For more recommendations I am waiting for you on the Facebook page (HERE)


We prepare the sheets with honey. Boil for 2 minutes the mixture of eggs, butter, sugar, honey, milk. After removing the composition from the heat, add the cocoa powder and flour mixed with baking powder.


From this composition we make a dough. divide the dough in two and spread a sheet of 30x25 cm from each. On a tray covered with baking paper, bake them in the oven until they get a light color. The baking period in a convection oven with hot air, at a temperature of 180 C, is 15 minutes.


Now we are preparing the filling. Boil the milk mixed with the flour and the inside of the vanilla bean at a low temperature until the composition binds - the mixture must be boiled until it thickens, and the taste of the flour disappears. Then leave to cool - you can even put it in the fridge.


Rub the butter and sugar well and mix with the cooled flour composition. You can add rum to taste.


In a bowl, mix the milk with a little rum and the cherry juice, a mixture in which we will soften the biscuits.


One of the sheets is greased with half the cream, then soak the biscuits in a mixture of milk, rum and cherry juice, then place them on the sheet greased with cream. Then again a layer of cream over which we place the other sheet with honey.


Melt chocolate. Pour the chocolate over the cake, then put the cake in the fridge for a day.
Careful! Only the next day to slice the cake, because only then will the sheets soften with honey.


INGREDIENTS

  • For countertop (37.5 / 42 cm):
  • 8 egg whites
  • 125 g sugar
  • 50 g flour
  • 50 g ground walnuts
  • 25 g breadcrumbs
  • 1 pinch of salt
  • 2 teaspoons vanilla essence
  • 200 g coarsely chopped walnuts
  • For the chocolate icing:
  • 200 ml liquid cream, unsweetened
  • 200 g milk chocolate
  • 200 g dark chocolate
  • 2 teaspoons mint essence
  • For the cream:
  • 8 yolks
  • 200 g sugar
  • 1500 ml milk
  • 250 g butter with 82% fat
  • 250 g mascarpone
  • 1/4 teaspoon salt
  • 100 g starch
  • 50 g flour
  • juice from 2 lemons
  • 2 teaspoons lemon essence
  • 39 cocoa biscuits
  • 300 ml of brewed coffee and slightly sweetened
  • 2 teaspoons amaretto liqueur
  • 50 g duo chocolate for decoration

Servings: 24 Preparation time: less than 90 minutes


We prepare the sheets with honey. Boil for 2 minutes the mixture of eggs, butter, sugar, honey, milk. After removing the composition from the heat, add the cocoa powder and flour mixed with baking powder.


From this composition we make a dough. divide the dough in two and spread a sheet of 30x25 cm from each. On a tray covered with baking paper, bake them in the oven until they get a light color. The baking period in a convection oven with hot air, at a temperature of 180 C, is 15 minutes.


Now we are preparing the filling. Boil the milk mixed with the flour and the inside of the vanilla bean at a low temperature until the composition binds - the mixture must be boiled until it thickens, and the taste of the flour disappears. Then leave to cool - you can even put it in the fridge.


Rub the butter and sugar well and mix with the cooled flour composition. You can add rum to taste.


In a bowl, mix the milk with a little rum and the cherry juice, a mixture in which we will soften the biscuits.


One of the sheets is greased with half the cream, then soak the biscuits in a mixture of milk, rum and cherry juice, then place them on the sheet greased with cream. Then again a layer of cream over which we place the other sheet with honey.


Melt chocolate. Pour the chocolate over the cake, then put the cake in the fridge for a day.
Careful! Only the next day to slice the cake, because only then will the sheets soften with honey.


Cake with biscuits, sour cream and walnuts

Since I have a blog, my friends send me many cookbooks and I thank them for that. I asked others what their home cake is, what they make most often, or what awakens their fondest memories of the taste of & # 8220home & # 8221 cakes.
At this cake, my friend S., no longer keeps the recipe for leaves, because in the last many years, her mother combines cream with biscuits. I propose the syrup: either slightly sweetened coffee if the biscuits are Savoiardi with gluten, or with slightly sweetened milk (or coffee with sweetened milk), in the case of Schar biscuits.
Because she had no name, she called him & # 8220Favorite & # 8221.
Those who have cooked from Sanda Marin's book or other older books will be surprised at how few ingredients they used in the past. The cream belongs to & # 82201 & # 8221, equal measures of thick cream, ground walnuts and sugar (I put less) and the aroma with rum essence, was the key to the taste of the cream.

I allowed myself to innovate and sprinkle krantz and garnish with whipped cream. I suggest two ways of assembly. I used gluten-free biscuits from Dr. Schar.

my glass has about 200-220 ml
INGREDIENTS
1 box of Savoiardi biscuits of 500 g (I used gluten free from Dr. Schar)
SYRUP: lightly sweetened coffee or slightly sweetened milk, or coffee with slightly sweetened milk
CREAM
1 glass of fatty, thick fermented cream (you can thicken with mascarpone)
1 glass of powdered sugar
1 glass of crushed walnuts
1 lemon (grated peel only)
according to taste the essence of rum (or vanilla those who do not use rum, but the taste will be distorted)
adornment
100-150 ml cream for whipped cream (depending on how rich you decorate)
2 sachets of vanilla sugar
KRANTZ: 3 tablespoons caster sugar + 100g walnuts

PREPARATION
CREAM
1. Grind the walnut, not dust, but small to medium.
2. Grate the peel of a lemon.
3. If you want, you can beat sour cream, in which case you need 1 or even 2 hardeners and whipped cream. Otherwise, mix the sour cream with the ground walnuts, the powdered sugar (I put half of it, but it wasn't too sweet, the thought was that it would complete the krantz), the lemon peel and the rum essence.
4. Soften the biscuits for 10-30 seconds and drain them by shaking gently (the ones from Schar soften harder). Be semi-soft.
5. You can place fewer biscuits on large plates to assemble them differently. Put a row of biscuits, a row of cream spread with a knife or slicer of cake, and a row of biscuits and cream again. I preferred to decorate it with whipped cream more. I applied with two pos + two star-shaped duos, with different diameters.
Leave the cake to soak for about half a day, if you don't want to syrup their biscuits too much. I don't kill myself for the taste of coffee in cakes, not to predominate.
Explanations for how to prepare whipped cream, I gave in the video recipe for the Piernik cake.

KRANTZ: Melt the sugar over low heat in a thick-bottomed pan or on a double plate. Mix and expand the melted sugar islands with a metal spoon. When it is melted and golden, without being burned to smoke, you will put the whole walnut kernels. Stir and pour over aluminum foil. Level. As I did with the ice cream nougat. It hardens quickly. Remove from the foil, put in a thick bag, cover with a napkin and press to crush with a rolling pin. Granulation as large as you want.
Liv (e) it!

Related Articles

Cake & # 8220Fanta & # 8221 with oranges, cheese and mascarpone

Cake with berries and chocolate

Striped cake with poppy seeds, walnuts and cocoa

Cornlets with walnuts and a lot of butter, grandma's recipe

Comments

Hello, I would like to make this cake but my quantity of biscuits is not very clear to me, a box has 500gr., Is the quantity of sour cream + nuts enough to grease all the biscuits ?!

Many apologies, Aurelia, I rarely come here, I'm sorry I didn't answer in time. Yes, the quantities refer to a box / bag of 500 g of biscuits. Thank you for getting my attention. Let's hear only good things.


Cake with biscuits, sour cream and walnuts

Since I have a blog, my friends send me many cookbooks and I thank them for that. I asked others what their home cake is, what they make most often, or what awakens their fondest memories of the taste of & # 8220home & # 8221 cakes.
At this cake, my friend S., no longer keeps the recipe for leaves, because in the last many years, her mother combines cream with biscuits. I propose the syrup: either slightly sweetened coffee if the biscuits are Savoiardi with gluten, or with slightly sweetened milk (or coffee with sweetened milk), in the case of Schar biscuits.
Because she had no name, she called him & # 8220Favorite & # 8221.
Those who have cooked from Sanda Marin's book or other older books will be surprised at how few ingredients they used in the past. The cream belongs to & # 82201 & # 8221, equal measures of thick cream, ground walnuts and sugar (I put less) and the aroma with rum essence, was the key to the taste of the cream.

I allowed myself to innovate and sprinkle krantz and garnish with whipped cream. I suggest two ways of assembly. I used gluten-free biscuits from Dr. Schar.

my glass has about 200-220 ml
INGREDIENTS
1 box of Savoiardi biscuits of 500 g (I used gluten free from Dr. Schar)
SYRUP: lightly sweetened coffee or slightly sweetened milk, or coffee with slightly sweetened milk
CREAM
1 glass of fatty, thick fermented cream (you can thicken with mascarpone)
1 glass of powdered sugar
1 glass of crushed walnuts
1 lemon (grated peel only)
according to taste the essence of rum (or vanilla those who do not use rum, but the taste will be distorted)
adornment
100-150 ml cream for whipped cream (depending on how rich you decorate)
2 sachets of vanilla sugar
KRANTZ: 3 tablespoons caster sugar + 100g walnuts

PREPARATION
CREAM
1. Grind the walnut, not dust, but small to medium.
2. Grate the peel of a lemon.
3. If you want, you can beat sour cream, in which case you need 1 or even 2 hardeners and whipped cream. Otherwise, mix the sour cream with the ground walnuts, the powdered sugar (I put half of it, but it wasn't too sweet, the thought was that it would complete the krantz), the lemon peel and the rum essence.
4. Soften the biscuits for 10-30 seconds and drain them by shaking gently (the ones from Schar soften harder). Be semi-soft.
5. You can place fewer biscuits on large plates to assemble them differently. Put a row of biscuits, a row of cream spread with a knife or slicer of cake, and a row of biscuits and cream again. I preferred to decorate it with whipped cream more. I applied with two pos + two star-shaped duos, with different diameters.
Leave the cake to soak for about half a day, if you don't want to syrup their biscuits too much. I don't kill myself for the taste of coffee in cakes, not to predominate.
Explanations for how to prepare whipped cream, I gave in the video recipe for the Piernik cake.

KRANTZ: Melt the sugar over low heat in a thick-bottomed pan or on a double plate. Mix and expand the melted sugar islands with a metal spoon. When it is melted and golden, without being burned to smoke, you will put the whole walnut kernels. Stir and pour over aluminum foil. Level. As I did with the ice cream nougat. It hardens quickly. Remove from the foil, put in a thick bag, cover with a napkin and press to crush with a rolling pin. Granulation as large as you want.
Liv (e) it!

Related Articles

Cake & # 8220Fanta & # 8221 with oranges, cheese and mascarpone

Cake with berries and chocolate

Striped cake with poppy seeds, walnuts and cocoa

Cornlets with walnuts and a lot of butter, grandma's recipe

Comments

Hello, I would like to make this cake but my quantity of biscuits is not very clear to me, a box has 500gr., Is the quantity of sour cream + nuts enough to grease all the biscuits ?!

Many apologies, Aurelia, I rarely come here, I'm sorry I didn't answer in time. Yes, the quantities refer to a box / bag of 500 g of biscuits. Thank you for getting my attention. Let's hear only good things.


Prepare the coffee, after which, optionally, you can add the liqueur prepared from the same ingredient. Leave the drink to cool for a few minutes, during which time you can break the biscuits into pieces and place them on the bottom of the glasses. For an elegant look, use cocktail glasses. Pour the coffee over them, making sure they are well soaked in the liquid.

Beat the egg whites with a mixer, then set the container aside. Mix mascarpone with honey until the composition becomes creamy, then pour the wine (optional step). Gradually incorporate the egg whites into this composition, then pour it over the chopped biscuits. Store tiramisu with biscuits in a glass in the refrigerator and keep it cold for at least half an hour. When serving, sprinkle cocoa on top of each glass with a strainer. Depending on your tastes and preferences, you can also decorate this dessert with whipped cream and seasonal fruits.

Tiramisu with biscuits by the glass it is a delicious and elegant-looking dish, so there is no chance that you will not impress your loved ones with it. Add a personal note to the decor chapter and you will get a sensational dessert. HERE you can also find the fasting version of the tiramisu cake.


We prepare the sheets with honey. Boil for 2 minutes the mixture of eggs, butter, sugar, honey, milk. After removing the composition from the heat, add the cocoa powder and flour mixed with baking powder.


From this composition we make a dough. divide the dough in two and spread a sheet of 30x25 cm from each. On a tray covered with baking paper, bake them in the oven until they get a light color. The baking period in a convection oven with hot air, at a temperature of 180 C, is 15 minutes.


Now we are preparing the filling. Boil the milk mixed with the flour and the inside of the vanilla bean at a low temperature until the composition binds - the mixture must be boiled until it thickens, and the taste of the flour disappears. Then leave to cool - you can even put it in the fridge.


Rub the butter and sugar well and mix with the cooled flour composition. You can add rum to taste.


In a bowl, mix the milk with a little rum and the cherry juice, a mixture in which we will soften the biscuits.


One of the sheets is greased with half the cream, then soak the biscuits in a mixture of milk, rum and cherry juice, then place them on the sheet greased with cream. Then again a layer of cream over which we place the other sheet with honey.


Melt chocolate. Pour the chocolate over the cake, then put the cake in the fridge for a day.
Careful! Only the next day to slice the cake, because only then will the sheets soften with honey.


Gelatin is hydrated in cold water, enough water to be well covered.

In a saucepan, heat the milk a little, then put the coconut. Set aside until cool.

In a large bowl, mix the condensed milk with the whipped cream. Add the cooled milk and mix well. Melt the gelatin on a steam bath or in the microwave and add it to the milk composition. Let cool for a few minutes, until slightly thickened.

In a cake pan, lined with cling film, put a layer of lightly syrupy biscuits and half the cream.

Then another layer of biscuits, the rest of the cream and we end with another layer of biscuits. Wrap well in foil and let cool for a few hours, until the cream hardens and the biscuits soften.

Cream for whipped cream mix until it begins to gain consistency. Add powdered sugar and mix until firm.

Raffaello cake with biscuits is poured on a plate, dressed in whipped cream and coconut flakes and garnished with Raffaello candies.

An equally fine and delicious cake is cake with biscuits and caramel (recipe here)

For more recommendations I am waiting for you on the Facebook page (HERE)