Other

Pet cake


WORKTOP

Mix the egg whites with a pinch of salt and caster sugar.

Mix the butter with the powdered sugar and add the yolks one by one.

Add melted and cooled chocolate and flour and mix.

Add the beaten egg whites and mix gently.

Grease with butter a shape with a diameter of 20 cm.

Put the composition in the form and put it in the preheated oven for 20 minutes.

The toothpick test is done.

Remove from the pan and leave to cool.

A thin countertop will come out (that's how I wanted it to be as creamy as possible).

When it is cold, cut it in half.

CREAM

Melt the broken chocolate pieces with liquid cream on a steam bath.

Leave to cool (even put in the fridge).

Mix cold, add raisins, rum essence and candied orange peel.

Put it back in the fridge.

GLAZE

Melt the chocolate with the butter on a steam bath.

assembling

Put half of the worktop on the plate.

Put the cream in a thick layer (even very thick).

Place the top countertop.

Put vanilla and cocoa sticks cut in half all around. Their role is to keep the cream between the two countertops. Be careful that the icing is not too thick (like me) so that the beautiful cake is not cut.

Pour the icing on the top.

Put the candies and sprinkle with white chocolate flakes.

Put in the fridge for 2-3 hours.

Good appetite!



Chocolate cake. with Joffre Countertop and Pet Cream

Prepare the cream first the first cream:
1) 240 soft butter + 4 tablespoons sugar + cocoa (I put melted beak) rub the foam
then the second
2) 4 whole eggs are rubbed with the steam mixer with 4 tablespoons of sugar. the foam swells.

Allow to cool slightly and mix 1) with 2)
Add the oranges + the cherries drained of juice + small nuts (I didn't have them and so I didn't put them).

Countertop:
100 gr melted cioco +80 gr butter +80 sugar +2 yolks (put the first one and mix and then put the next one) + 1 tablespoon flour + 2 egg whites.
Cakes in the shape of a cake.
It doesn't come out high (mine was 1 finger thick).
I adapted this countertop according to the Joffre recipe.

Place the cold cream on the cooled countertop, level it nicely and leave it cooled in the freezer until we make the glaze.

Pour the icing at room temperature over the cake and leave to cool.


Raffaello cake with raspberries

Countertop preparation method:
Beat the egg whites until stiff, then gradually add the sugar and vanilla sugar. Mix until it becomes a strong and glossy meringue. Gradually add the yolks mixed with water. Mix well, then add flour, baking powder and coconut.
The obtained composition is placed in a detachable form lined with baking paper and placed in the preheated oven over low heat, until it passes the toothpick test. Remove the top from the oven and leave to cool, meanwhile prepare the rest.

How to prepare chocolate cream:
Put the whipped cream in a bowl where you add the broken chocolate in small pieces.
The dish can be put on the fire or on the bain-marin to melt the chocolate. Caution: Stir continuously.
When the cream is well blended, remove from the heat and mix with the mixer until cool.

How to prepare raspberry cream:
Put the raspberries on the fire together with the sugar, stirring constantly. Leave it on the fire for about 15 minutes, then leave it to cool.
The gelatine is prepared according to the instructions on the package, but not directly on the fire but on the bain-marie until it forms a light foam on top. The gelatin is mixed with the raspberry composition when it is still hot.

Syrup preparation method:
Put the milk in a bowl together with the sugar, vanilla and coconut and bring to a boil and then strain the composition through a gauze.
We only need the resulting syrup, we don't need the rooster anymore.

Cake assembly:
The top is cut into three parts.
Take a part of the countertop and place it on a plate, and put a cake ring around it. The top is syruped with the resulting syrup, put half of the raspberry cream and immediately put half of the chocolate cream, put the second part of the top, which is also syruped, the rest of the raspberry cream and the rest of the chocolate cream. Place the last part of the countertop on top. The cake is left to cool for two hours, after which it is dressed in whipped cream and coconut. On top it is decorated with raffaello candies.
Let it cool, then cut the right slices and serve.
Good appetite.


Amandine (classic recipe)

Separately I made the syrup from water and sugar, and after I put out the fire, I poured Havana rum in it, out of my eyes, I didn't look at how much, I was generous. & # 128512 I also prepared milk chocolate ganache cream. Then I cut the top into 2 (see how fluffy it is), I placed it in the tray in which I baked it (the part that was above and is more irregular, it comes from below), then I sprinkled it with half of the syrup . I put the ganache cream, of which I stopped a part for decoration. How beautiful the cream looks, you see, it feels like its aroma. & # 128578

I put on top of the second sheet of countertop, I poured the rest of the syrup. Above comes the piece of countertop that was down at the bottom of the baking tray, because it is straight. Put a weight on top, it can be a wooden bottom, to be the right cake, then let it cool for 2-3 hours.

It's warming up flux on bain-marie, add 1-2 tablespoons of black cocoa and 1 teaspoon of oil, for gloss. Cocoa is good to be sifted beforehand, so that it does not have lumps. Normally, the cake is cut into squares, with a side of about 5 cm and then, each piece is glazed in fondant using a special tool called a fork. It also works with a fork. Then, a grill of fondant is made on top of each one.

I preferred the simpler version. I poured the fondant over the whole cake, not serving and let it cool for 1 hour. I portioned it into 20 pieces and made a hazelnut from the remaining cream on top.

The classic recipe says to put on top of each cake and 1 diamond of chocolate. But the same classic recipe says that the top is cut into 3 slices and filled with 2 layers of cream. & # 128578

I made the almonds simpler, with a single layer of cream and I didn't put the chocolate cube.

Don't think that my family was upset. & # 128578 When my kids were little, the chocolate diamonds disappeared like a charm from cakes. The aliens were probably stealing them, because my kids didn't know anything about it. & # 128578

Now they are taller than me, so I can do them amandine and without chocolate diamonds.

Does it make sense to tell you how many kisses I received for almonds? & # 128512

If you want me to tell you how to make the classic steamed butter cream, I'll write it right away. & # 128578 What other childhood cake do you want me to write about?

Until then, I wish you Good appetite! , I run to steal another Amandine from the fridge. & # 128578


Tort MaScota

now comes the show, when I take it out of the pot, I put it in hot water, and I had a lot of chocolate left on its bottom, it remained on the cake. only in places, here comes my question, how should I make the crust.

I had an idea that I found interesting for the decor, but I suffered again that after I took it out of the pot I put it in the fridge for a while, when I wanted to get the heart that was supposed to be the place for pomegranate, I that crust mark cracked as well

here's what came out in the end

I think I have to give up this sport

Thumbnails attached

# 2 Bogdana

# 3 Cosmina_Liana

# 4 Happy.

# 5 Bogdana

thank you cosmina for encouragement, you are a pretty

does anyone know a pet recipe? from a to z like this apart from the fact that it tastes good otherwise it has nothing, slice / section I won't put you because I'm kicking off

# 6 Happy.

I saw the mascot recipe on the kitchen last night, but how the hell do I know which of the culinary or the internet, I can't give you a search.

# 7 alina_35991

  • Gender: Female
  • Location: There
  • Interests: photography, travel, golf, working out, daydreaming, cooking, snow skiing

Arata delicos & # 33
I'm waiting for the section and impressions & # 33 & # 33

I didn't know this cake and I have no idea how it was supposed to turn out, but yours looks successful.

# 8 Alis


# 9 Bogdana

Well. how not to complain, the crust has cracked, the inside is soft, you can't cut the actual slice, (that's why I said I won't show you a section) the beneficiary was very pleased with the taste, but I'm not happy with the appearance commercial
I will serve it in the cup, slice the cake in the cup

I'm waiting for another recipe for another try
alandala, alis much encouragement

# 10 star

Help of the porter

# 11 PRAJITURICA 18105

God, with so much chocolate in it, it doesn't matter what it looks like, I think it tastes great & # 33
anyway congratulations I like and especially the idea of ​​decorating with pomegranate & # 33

# 12 Sup3rba

  • Gender: Female
  • Location: Next to you, if you are not good
  • Interests: Chatul & ltbr / & gtI like solitude, sought after. I am happy with very little with me goes the saying that says: It is not happier the one who has more but the one who needs less. and I just want to be happy and make the people around me happy.

# 13 meLuce

Trademark brand name manufacturer

Come on, Bogdana, the cake is really nice. Wow, I really like how it looks, as cracked as it is
What a pomegranate.

# 14 Bogdana

gorgeous if you hurry, you get caught in the ugliness
lucilda, pomegranate is a flour combination that is sweet-sour and sweet chocolate and compensates

the cake, really for chocolates, is welcome

thank you for the encouragement

# 15 star

Help of the porter

lucinda rhodium is grenade (fr)

Pomegranates
Pomegranate
grenade (French), Granatapfel (German), melagrana (Italian), granada (Spanish / Philippines), roma (Portuguese), grenada (Basque), granaatappel (Dutch), granatæble (Danish), granat (Norwegian), granatäppelträd / granatäpple (Swedish), granaattiomena (Finnish), garnet (Russian), owoc garnet (Polish), zranata / sipak / jabuka (Serbo-Croatian), rodie (Romanian), nar (Bulgarian / Turkish), ródi (Greek), rimon ( Hebrew), rumman (Arabic), anar Persian / Afghanistan / Hindi), dalim (Bengali), mathalam pazham (Tamil), tha-le (Burmese), thap thi (Thai), delima (Malay / Indonesian), shi liu ( Chinese), zakuro (Japanese), roma / romeira (Brazil)

# 16 meLuce

Trademark brand name manufacturer

That's it, I know now what that pomegranate is. I also ate but I don't like it

# 17 Alis

I also found the recipe in the book I have, namely & quot; Technology of confectionery and pastry products & quot

Cream ganaj prepared either hot or cold
The cold prepared one is looser and has a larger volume. Whip the whipped cream (550 ml) and then mix it with the melted chocolate (450 g) in a bain-marie. Mix lightly

The one prepared hot: mix the liquid whipped cream with the beak cut into pieces, put it on the fire and stir constantly until it starts to boil, remove from the heat, cool and then beat until it increases in volume and lightens in color.

Candied fruits are also used (orange)

Cioco cover: put the melted chocolate to melt on a bain marie, then take it off the steam and mix it until it cools down a bit, then cover the walls of the pot.
The proof is good: a little beak, poured on paper, is put in the fridge.

Pour the ganaj cream over the quilt, put it in the fridge to solidify the cream, then glaze the quilt in chocolate, put it in the cold


# 18 Nasha

mamaaa miaaaaaaaaa bogdana, what a1 mascot you provided. very cool..I swallowed hard .. really bad, good thing I give them sandwiches.
. if you had made models with a knife - just like the cracks in the beak, all over the cake, you wouldn't have known & quotbuba & quot. it would have been like an alandala ornament. it looks like the world anyway.

. This pomegranate is with symbols, isn't it? I didn't eat pomegranate, but I drink pomegranate tea (these pomegranates) and it's very good / sour / so I can imagine how wonderful it goes with chocolates.

. who gives me some advice, what could be put in place of pomegranates. a lot.

bogdana, do it one more time. to see that you hit the spot.
congratulations & # 33

# 19 Sheherezada.

  • Gender: Female
  • Location: Netherland
  • Interests: I fall asleep thinking of you. & ltbr / & gtDreaming of things i wish were true. & ltbr / & gtAs i wake i shed a tear, & ltbr / & gtcause i awake with out you here.

lI fall asleep thinking of you.
Dreaming of things i wish were true.
As i wake i shed a tear,
Cause i awake without you here.
Sheherezada for you & # 33

# 20 star

Help of the porter

mamaaa miaaaaaaaaa bogdana, what a1 mascot you provided. very cool..I swallowed hard .. really bad, good thing I give them sandwiches.
. if you had made models with a knife - just like the cracks in the beak, all over the cake, you wouldn't have known & quotbuba & quot. it would have been like an alandala ornament. it looks like the world anyway.

. This pomegranate, it's with symbols, right? I didn't eat pomegranate, but I drink pomegranate tea (these pomegranates) and it's very good / sour / so I can imagine how wonderful it goes with chocolates.

. who gives me some advice, what could be put in place of pomegranates. a lot.

bogdana, do it one more time. to see that you hit the spot.
congratulations & # 33

chocolate is perfectly matched with candied orange (orange peel, or served with a sorbet-orange ice cream-dak bitter and better, or maybe not to the mascot but to some chocolate top, grease with warmed apricot jam, make a thin layer, and after cooling continue with creams etc)
or whatever you like (physallis, or other exotics)


Three delicious chocolate dessert recipes: Cake, Pets and Truffles

They can't help but conquer you with such delicious chocolate dessert recipes: Cake, mascot and chocolate truffles!

Three delicious chocolate dessert recipes: Cake, mascot and truffles

Ideal for an anniversary, or for any celebration, the Three delicious chocolate dessert recipes: Cake, mascot and truffles were prepared by Baptize Marlena, the well-known contestant from a previous edition of the show Chefs with knives.

Chocolate and Raspberry Cake Recipe - Ingredients:

  • Wheat:
  • 4 eggs
  • 100 gr sugar
  • 100 gr chocolate
  • 75 gr butter
  • 1 pinch of salt
  • 1 teaspoon lemon juice & acircie
  • Raspberry Jelly:
  • 300 gr raspberries
  • 100 gr sugar
  • 1 teaspoon starch
  • Glaze:
  • 200 gr chocolate
  • 250 ml sm & acircnt & acircnă for cream

Chocolate and raspberry cake recipe - Preparation

Melt the chocolate & icirc together with the butter and leave to cool. Then add the yolks and mix. Mix the egg whites with a pinch of salt, then gradually add the sugar and lemon juice. The meringue obtained is easily incorporated into the chocolate composition. Spread in two 22 cm trays and bake two tops in the preheated oven at 180 degrees for 20-25 minutes.

For the raspberry jelly, boil the raspberries with the icing sugar and a consistent sauce will be added, adding a little starch for thickening. The sauce is passed through a sieve and spreads between the two countertops.

For the icing, melt the smoked chocolate and pour it over the cake and pour it over the cake.

Chocolate Mascot Recipe - Ingredients

  • 300 gr dark chocolate
  • 300 gr pink chocolate
  • 200 ml sm & acircnt & acircnă
  • raisins
  • Maple syrup

Chocolate Mascot Recipe - Preparation

Melt the dark chocolate with a brush, grease with melted chocolate, the interiors of 4 forms of silicone muffins. Cool and repeat the procedure three times.

Melt the pink chocolate and add the liquid, heated and add the hydrated raisins and the maple syrup. With this composition, fill the chocolate baskets taken out of the muffin tins.

On top, glaze with melted chocolate and refrigerate until this icing is well hardened.

Cognac Truffle Recipe - Ingredients:

  • 300 g dark chocolate
  • 2 tablespoons brandy
  • 80 g almond flour
  • 150 g sm & acircnt & acircnă for cream
  • cocoa

Cognac truffle recipe - Preparation

Melt the dark chocolate and heat it and leave it to cool. add the almond flour and brandy. With a teaspoon take the cooled composition and roll in cocoa form & acircnd the delicious chocolate truffles with brandy.


Chocolate crust cake

For the chocolate coating:

For ganache cream:

Melt the 300 gr of chocolate on a bain marie. Using a brush, we line the silicone forms. We put the greased forms in the fridge until the chocolate hardens.

We repeat the procedure a second time, so that the chocolate coating is resistant and does not break when removed. We put the forms in the fridge.

For the ganache cream, put the cream on low heat (be careful not to boil it), add the chopped chocolate and mix until it melts.

The composition obtained is left to cool in the refrigerator. When it is cold, mix it with the mixer until you get a strong and homogeneous cream

This ganache cream includes candied orange peels, chopped walnuts and hazelnuts (do not appear in the original recipe), raisins soaked in Grand Marnier or Cointreau as well as other candied fruits.

Fill the forms with ganache cream and leave to cool. In the meantime, we put chocolate on the bain-marie (which we used for the mascot coating) and finished the mascots, ie their base. Leave in the fridge.


Retake to the Miki

A special cake for someone special :)! I prepared this cake for my husband's birthday!
A cake that reminds us of childhood and her antics :).

  • 3 eggs
  • 60 ml water
  • 150 g sugar
  • 200 g flour
  • 1 teaspoon baking powder
  • 50g cocoa
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 60 ml water
  • 150 g sugar
  • 200 g flour
  • 1 teaspoon baking powder
  • 50g dark chocolate
  • 1 sachet of vanilla sugar
  • 200 g butter
  • 75g cocoa
  • 4 eggs
  • 8 tablespoons sugar
  • 2 tablespoons rum essence
  • peel from an orange
  • 100ml cherry or cherry liqueur
  • 100g dark chocolate
  • 100g milk chocolate
  • 100ml liquid cream
  • 50g butter

Rock 1:
In a bowl, mix the egg whites until they harden, gradually adding half the amount of sugar.
Mix the yolks with the rest of the sugar, the vanilla sugar, then gradually add the hot water and continue mixing until it doubles in volume (3-4 min).

Gradually add the flour mixed with cocoa and baking powder, then add the egg whites. Put everything in a tray lined with baking paper or greased with oil and put in the preheated oven at 180 degrees for 25-30 minutes or until the toothpick test passes. .When it is baked, take it out on a grill and let it cool.


Rock 2:
We prepare the second top in the same way as the first, except for the chocolate that we put through the small grater and add the last one.



Cream:
We mix the eggs together with half the sugar (4 lg) on ​​a steam bath until they double in volume and the sugar is melted (about 5 minutes), then we let it cool.

Mix the butter with the foam and the other half of the sugar (4lg), cocoa, rum and orange peel, then pour little by little from the egg composition and mix until well blended.

Cake:
After the countertops have cooled well and the cream is ready, we start assembling the cake. We cut the top of the countertops to level it and we can syrup it. We place the first countertop on a plate and with the help of a brush we 50ml liqueur, then pour the cream (stop a little for the top), put the second top, syrup and spread the remaining cream to cover the holes and have a glaze as straight as possible.

Glaze:
In a bowl, put all the ingredients on a very low heat or on a steam bath and let the chocolate melt, stirring frequently, then pour the icing over the cake, let it cool a bit and let the cake cool for at least 2 hours.


Pet cake

A cake that reminds me of childhood and her antics :).

3 eggs
60 ml water
150 g sugar
200 g flour
1 teaspoon baking powder
50g cocoa
1 sachet of vanilla sugar

3 eggs
60 ml water
150 g sugar
200 g flour
1 teaspoon baking powder
50g dark chocolate
1 sachet of vanilla sugar

200 g butter
75g cocoa
4 eggs
8 tablespoons sugar
2 tablespoons rum essence
peel from an orange

100ml cherry or cherry liqueur

100g dark chocolate
100g milk chocolate
100ml liquid cream
50g butter

Rock 1:
In a bowl, mix the egg whites until they harden, gradually adding half the amount of sugar.
Mix the yolks with the rest of the sugar, the vanilla sugar, then gradually add the hot water and continue mixing until it doubles in volume (3-4 min).

Gradually add the flour mixed with cocoa and baking powder, then incorporate the egg whites. Put everything in a tray lined with baking paper or greased with oil and put in the preheated oven at 180 degrees for 25-30 minutes or until the toothpick test passes. .When it is baked, take it out on a grill and let it cool.

Rock 2:
We prepare the second top in the same way as the first, except for the chocolate that we put through the small grater and add the last one.


Cream:
We mix the eggs together with half of the sugar (4 lg) on ​​a steam bath until they double in volume and the sugar is melted (about 5 minutes), then we let it cool.
Mix the butter with the foam and the other half of the sugar (4lg), add the cocoa, rum and orange peel, then pour little by little from the egg composition and mix until well blended.

Cake:
After the countertops have cooled well and the cream is ready, we start assembling the cake. We cut the top of the countertops to level it and we can syrup it. We place the first countertop on a plate and with the help of a brush we 50ml liqueur, then pour the cream (stop a little for the top), put the second top, syrup and spread the remaining cream to cover the holes and have a glaze as straight as possible.

Glaze:
In a bowl, put all the ingredients on a very low heat or on a steam bath and let the chocolate melt, stirring frequently, then pour the icing over the cake, let it cool a bit and let the cake cool for at least 2 hours.

You can make a single countertop using only cocoa or just chocolate, then cut it in half.
The cream should not be kept too much on the fire, you risk getting chewed.

I crushed the top of the countertop well and mixed it with a little remaining cream, then I made them into balls and put them through the glaze. I left them until the next day in the cold and I decorated the cake. with them
I bought about 50 rolls that I put next to each other around the cake. They stuck to the cream that was on the edges and they fixed very well when I put the icing.

And a note for you that you had the patience to read the recipe :)

Edited by Sheng, 21 March 2012 - 10:42 PM.
Corrections to & quotcrema & quot