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Dessert cake Maria

Dessert cake Maria

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Wheat: Separate eggs. The 10 yolks are mixed with the sugar until a dense foam is obtained. Add flour, baking powder and a little milk. Then add semolina, cocoa, oil and honey.

Finally mix with the 10 beaten egg whites and a pinch of salt.

The composition thus obtained is divided in two and two sheets are baked (they turned out quite thick for me) in a tray with baking paper.

I left them in the oven at 175 degrees for about 15 minutes. Allow to cool before removing the paper.

White chocolate mousse cream: Gelatin is hydrated with 3 tablespoons of cold water. 150 ml of liquid whipped cream is heated (without boiling) and the chopped chocolate is put in it. Stir until the chocolate melts.

When it is warm, add gelatin, and then put it in the fridge for about half an hour.

The remaining 200 ml of whipped cream is mixed until a hard foam is obtained and placed in the refrigerator.

When the cream has cooled enough, mix with whipped cream.

Cherry jelly: Gelatin is hydrated with 3 tablespoons of cold water. Pudding powder is mixed with 4 tablespoons of sugar and 50 ml of compote syrup.

The cherries are placed in a bowl, filled with compote syrup until a volume of 450 ml is filled. Add the remaining two tablespoons of sugar and put on the fire to boil.

When it boils, add the diluted pudding powder and mix slowly until the jelly thickens.

Remove from the heat and allow to cool. When it is warm, add gelatin and mix.

Chocolate glaze: Mix all the ingredients and put in a bain-marie until the chocolate melts.

For assembly, I put a transparent foil in the tray where I baked the sheets, then I put one of the countertops face down.

I put chocolate mousse on it, then the cherry jelly and the other top.

Leave it in the fridge to harden (I left it until the next day), then turn it over and finish it with chocolate icing.

Maria cake with caramel cream, biscuits and chocolate

I promised the other day that I would write the recipe from Maria cake with caramel cream, to have a practical example of using this cream. It's a cake recipe easy to do, without big headaches. It can be done in two days, that is, in pieces. Which I really like. Why?

Because I can bake the top and the cream on Friday night when it's already late and I don't feel like doing who knows what. The next day, in the morning, I assemble everything and until lunch I have only a good cake to eat.

In addition, there is a economic cake because from four eggs you make the base and the cream and the second layer of the top is made of biscuits that are not expensive either.

I invite you to the Facebook group & # 8211 click here
You can also follow me on Instagram, Facebook, Youtube

Cake with caramel, biscuits and chocolate is therefore based on a simple and easy to make recipe, which resembles that of Tosca cake, if you noticed. Although I put the simple name, after its components, I would like this cake to be known as Maria cake with caramel, biscuits and chocolate. So, if you tried it and talk to others about it, recommend it under this name :)

A perfect preparation for winter, which, unlike other apple cakes, has a special layer of almond-based cream. Almonds give it a special flavor and sliced ​​fruits like fans do Apple cake very handsome.

If you love to cook with wafer sheets, this cake is perfect for you. The combination of white chocolate, cream with nuts, wafers and biscuits sounds so complex that you can't believe that the cake is so simple. Convince yourself by trying the recipe wafer cake .

The first step in making the recipe is to get it Cream for cakes & # 8211 recipe click here.

Sheet preparation Chocolate cake

Put in a bowl: milk, eggs, sugar, vanilla sugar, baking soda quenched in lemon juice, salt powder and oil.

Mix until the sugar dissolves.

The flour is mixed with cocoa and passed through a sieve. The formed composition is gradually added over the egg composition.

Stir until incorporated.

Do you like famous cookies so much that you would put them in any dessert? Don't put them in any cake, but put them in this cheesecake for extra flavor. Garnish the cake with fresh strawberries and you have a light dessert, without baking, in maximum 30 minutes! Here's how to prepare one Cheesecake with Oreo and strawberries .

Are you in the kitchen when it comes to pancakes and no one beats you in throwing them? Use your talents to prepare a dessert that will impress all chocolate lovers. And if you have the pancakes already made, the job is even easier: just assemble the cake, cool it and serve it. Recipe of pancake cake with Nutella and hazelnuts .

Regina Maria cake

  • Countertop no. 1:
  • 6 eggs
  • 6 tablespoons sugar
  • 3 tablespoons oil
  • 6 tablespoons flour
  • salt
  • Top no. 2
  • 6 egg whites
  • 6 tablespoons sugar
  • 150 gr chopped walnuts
  • 2 tablespoons flour
  • salt
  • Cream:
  • 6 yolks
  • 6 tablespoons sugar
  • 3 tablespoons cocoa
  • 2 tablespoons flour
  • salt
  • 5 tablespoons milk
  • esenta de rom
  • 200 gr butter
  • Syrup:
  • 250 ml water
  • 2 tablespoons sugar
  • vanilla essence
  • Decor:
  • white chocolate flakes

Taste a royal dessert: the Regina Maria cake

& Icircn any recipe book of perfect housewives is sure to be found, too, the Regina Maria cake, a decadent dessert with plenty of walnuts and chocolate topping, very easy to prepare.

Legend has it that this cake was the favorite of Queen Mary, the wife of King Ferdinand and the daughter of Prince Alfred, Duke of Edinburgh, and a confectioner decided to give this dessert its name as a tribute.

Whether or not this story is true, the Queen Mary cake is certainly a royal delight. The basic top with plenty of nuts, chocolate ganache cream and sparkling decor make up this perfect dessert.

See below a video recipe for Regina Maria cake!

Here are the ingredients you need and how to prepare the Regina Maria cake!

French cake

  • For brown sheets:
  • 200 gr butter (82%)
  • 4 tablespoons cocoa
  • 400 gr sour cream
  • 150 gr sugar
  • 400 gr flour
  • 1 sachet of baking powder
  • 2 teaspoons rum essence
  • 1 pinch of salt
  • For the white sheet:
  • 6 egg whites
  • 175 gr sugar
  • 1 teaspoon lemon juice
  • 150 gr coconut
  • 50 gr golden raisins
  • 1 pinch of salt
  • For the cream:
  • 6 yolks
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • peel and juice from a lemon
  • 500 ml of milk
  • 250 gr mascarpone
  • 1 pinch of salt
  • Furthermore:
  • a little oil to grease
  • cocoa for decoration

Method of preparation

We prepare the dough for the brown sheets

Rub the butter, kept at room temperature, with the sugar, then add the cocoa and cream.
We mix everything well, we add the essence and we start to gradually incorporate the flour that we mixed with the baking powder.
The result will be a soft, sticky dough, which we leave in the fridge for an hour.
It will strengthen a little during this time.

We take care to cover the bowl in which the dough is, so as not to catch the crust.

Prepare the coconut sheet

Mix the egg whites with a little salt, then gradually add the sugar and lemon juice.
Lemon juice helps the meringue become firmer.
Add the coconut, then incorporate the raisins, which we first hydrated in hot water.
The white sheet does not contain flour, only coconut.

Assembling and baking French cake

We will divide the brown dough in two.
We spread the first part directly in the tray lined with baking paper, greasing our hands with a little oil so that the dough does not stick.

We will place the second part of the dough on a plastic foil, and we will put another foil on top.
We stretch it with the twister between the two foils, the size of the tray.

Over the sheet in the tray we spread the white sheet, then we roll the sheet between the two foils, but with foils with everything.

Bring the rolled dough over the tray and spread it over the white sheet, rolling the first foil little by little.

We remove the second foil when the dough is already nicely spread in the tray.
Put the tray in the oven for 40 minutes at 180 degrees.

Care must be taken not to dry the cake too badly, we can also do the toothpick test.

Preparation of cream for French cake

For the cream, mix the 6 yolks with the salt and sugar, add the lemon peel and flour and dilute with a little cold milk.
We will put the rest of the milk hot over the resulting mixture, mix well and put the bowl on low heat, stirring constantly until the cream thickens like a pudding.

Cover the bowl with foil and let it cool.
After cooling, mix the cream with the mascarpone, adding the lemon juice, then spread the cream over the cooled cake.

Sprinkle a little cocoa on top or we can grate the chocolate.

I chose the lemon flavor for the cream, but it can be flavored with vanilla or orange.
Also, raisins can be replaced with cherries, it comes out much more delicious and good-looking.

I hope you like and use my French cake recipe!

Video: Κέικ μπανάνα!!


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