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Peach and chocolate cake

Peach and chocolate cake


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Mix the yolks with half the sugar until they become creamy and double in volume.

Separately mix the egg whites with a pinch of salt then gradually add the rest of the sugar and mix until you get a very strong and glossy meringue.

Add 1/3 of the egg whites over the yolks and mix gently.

Mix flour with pudding powder, baking powder, starch and cocoa and sift them 2-3 times beforehand.

Add the dry mixture over the yolks and mix well.

Add the rest of the foam and mix gently with a spatula from top to bottom.

Wallpaper a tray (26 cm) with butter and flour and bake the top in the preheated oven for 25 minutes (toothpick test)

Let the countertop cool and cut it in 2 horizontally.

For the syrup, boil the water with the sugar and leave it on the fire until the sugar melts.

Remove from the heat, add the peach syrup, vanilla sugar and brandy and leave to cool.

Mix the yolks with the sugar, almond essence and pudding powder then gradually add the peach syrup and milk and put on the fire, stirring constantly until it becomes consistent.

Hydrate the gelatin in the peach syrup for 5 minutes.

Melt the gelatin over a very low heat (be very careful not to boil it) then add it over the cooled pudding and mix well.

Mix the whipped cream (not too hard, just enough to get the consistency) then add the pudding and mix well.

Place the first sheet of worktop on a plate and syrup it.

Place the peach halves around the countertop and a detachable circle (this will help you cut exactly the circle from the second countertop.)

From the second sheet, cut a circle and place it over the syrupy top (syrup the syrup in advance)

Take the peach halves and grease the edge with a little cream.

Put the peaches again and cover them 2/3 of the cream.

Put the cut top on top of the cream, which you also syrup on.

Cover with the rest of the cream and leave to cool overnight.

Mix the whipped cream well and coat the cake.

Melt 80 g of chocolate on a steam bath then with the help of a posh with a very thin tip draw hearts on a wooden bottom lined with baking paper.

Finely chop the rest of the chocolate and cover the whole cake with it and then decorate with the chocolate hearts. (I also wrote the name of the celebrant)


Peach and blackcurrant cake

Light and cool fresh fruit cakes have become my great passion this summer.

They are delicious, delicious and not at all complicated as a preparation method, in addition to that you can choose which combinations you like, they can be with one or more fruits, depending on everyone's preferences.

For blackcurrant cream:

200 gr fat-free yogurt

200 gr yogurt without fat

I crushed the biscuits well in the blender, then I mixed them with 150 gr butter at room temperature.

I mixed the biscuits and the butter by hand until the biscuits softened and then I put them in the shape of a cake, pressing well.

I gave it a cold shape and started preparing the creams.

In a saucepan I put the currants together with the sugar over low heat and left them until the sugar melted and the fruits softened.

I soaked the gelatin in cold water according to the instructions on the package, then before extinguishing the fire I added it over the currants.

I then put the yogurt over the fruit and inserted the blender to grind the fruit well, so that at the end the cream is very fine.

I cooled the blackcurrant cream and prepared the peach cream.

I cut the peaches into small cubes, I put 2 tablespoons of sugar and a little vanilla essence on them, I put them on low heat where I left them until they softened, just like the currants, I added at the end gelatin, yogurt and I crushed them in a blender.

After the currant cream has cooled, I poured it over the biscuit top and left it to cool for 1 hour to harden and the gelatin to take effect.

Once the currant cream hardened a bit (so that the creams didn't mix with each other) I added over the cake and the peach cream and left the cake in the fridge for another 3-4 hours, until it hardened well. it stayed in shape even after I took the support ring.

I decorated the cake with a few slices of peach, but you can choose any other decoration you like, or whatever you have on hand.


Crush the cornflakes, add the chopped hazelnuts. Then melt the chocolate together with the butter and encrust it well on a tray lined with baking paper, 26cm in diameter. Leave to harden in the fridge until creamy. Soak 8 sheets of gelatin in cold water for 10 minutes, then dissolve the gelatin over low heat in 2 tablespoons of water.


Mix the yogurt with 2-3 tablespoons of sugar and 3 tablespoons of this composition is incorporated into gelatin and everything is added to the large amount of yogurt.


3. Refrigerate. When it starts to harden, incorporate 400ml of whipped cream.


4. 450g of compote peaches (I used apricots combined with peaches) cut into slices and drain. Spread a layer of yogurt cream on the counter, then the peach slices, over which the rest of the cream is placed and refrigerated for two hours.


5. For garnish, soak 4 sheets of gelatin for 10 minutes in cold water, dissolve in 2 tablespoons of water over low heat and add another 400g sliced ​​peaches. Stir to make the peaches evenly coated in gelatin. Allow to cool.


The fruit composition is placed in the middle of the cake and with another 200ml of whipped cream we dress the cake to your liking.


Method of preparation

Mix the yogurt with the 6 tablespoons of brown sugar and 2 tablespoons of lime juice, then add sour cream, sweet cottage cheese and mix well. It is set aside. Separately, soak the gelatin in 150ml of cold water (about 5 minutes) then heat gently until completely dissolved and add in the yogurt cream, sour cream and sweet cottage cheese. Let this cream cool for at least 30 minutes. Beat the whipped cream (if it is sugar-free, add it to taste, I put 6 tablespoons of sugar). Then add the whipped cream to the yogurt cream carefully, stirring gently from the bottom up. A frothy cream is obtained. In this cream I added a mashed peach (puree), to give a more sour taste to the cream. Put the top in a tray, syrup the top slices in turn, with syrup made of: 50 ml ness with 3 tablespoons of sugar, 150 ml peach compote syrup, 50 ml Amaretto. Over each top is syruped with this mixture of syrup, put plenty of yogurt cream, up to the last top. Over the cream on the last counter, decorate the cake with peaches from the compote. In order for the cream to harden, we put the cake in the fridge until the next day. Assembling and finishing the cake depends on everyone's imagination.

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Cake with chocolate mousse and peach mousse

The recipe for this cake is put by Cali on culinar.ro and you can also find it on Danezei's blog. The recipe also says passion fruit juice - passion fruit - but as I didn't find it, I replaced it with peach juice.
It is a very fine and tasty cake, I recommend it with pleasure, I made it for my mother's birthday and she was very happy.

150 g dark chocolate (I put milk chocolate)
40 g butter
2 yolks
4 egg whites
100 g sugar
6o g faina
a pinch of salt (a knife tip).

Rub the yolks well with half the amount of sugar, add salt.
Whisk the egg whites hard with the rest of the sugar and easily incorporate them into the yolks.
Melt the butter, melt the chocolate and add it together in the egg composition, then add the flour, mixing lightly with a spoon.
Put the composition in a tray as large as possible, on baking paper, and spread in a thin layer.
My biggest tray is 40/29, it's a cookie tray that I put a cake frame on. I put it in the oven .. I kept it on the fire for about 25 minutes slowly. After it cools, turn it over and sprinkle with a little water the paper to peel it easily and then I cut the top in half. I put half on a plate and I put the frame around it, if you don't have a cake frame, you can make a silver foil frame folded in three to make it stronger.

Cream
-chocolate mousse:
150g milk chocolate
3 yolks
an albumen
150 g sugar
200 ml fresh
10 g gelatin
vanilla (I did not put).
Gelatin is hydrated (melted) in 4-5 lg of warm water.
The recipe says that the yolks foam well with half the sugar. I
I put them together with half the sugar and 6 lg of milk on a steam bath and I mixed until it was like sour cream, then I left them to cool.
Beat the egg whites well with the other half of the sugar, beat the whipped cream hard, mix together, add the yolks, melted chocolate and the last time the gelatin.
The composition is placed over the first top, over the mousse the second top is placed and it is left to cool until we prepare the peach mousse.


Peach mousse:
a peach compote of 850g
2 eggs
200 ml fresh
150 ml passion fruit syrup (I put peach syrup from the compote)
20 g gelatin.
Remove the peaches and drain the juice, then add the 150 ml syrup over them and make a very fine puree.

I also dissolved the gelatin in peach syrup.
I mixed the yolks with 2 lg of sugar and 4 lg of milk on a steam bath until they become like sour cream, I left them to cool.
Beat the egg whites and mix with the cold yolks, add the puree, gelatin (melted), and at the end mix with the whipped cream. Mix the composition well with a spoon. shovels, shovels from the bottom up and put over the countertop sheet, let cool.
I thought it didn't go with the paste, so I put a chocolate icing on top.
The glaze should be as cold as possible when placed over the mousse.
Take the frame aside and decorate the edge .. just whoever wants, I melted the chocolate and when it was hardened. but not at all, I cut the chocolate with a shape of biscuits, in the middle of each I made a chain also made of chocolate but black, then I put them around the cake.

Preheat the oven to 180 degrees and line a 24 cm diameter tray with baking paper. Mix the flour with the cocoa. Pour hot water over the chocolate and mix gently until smooth. Let the mixture cool.
Mix eggs with a pinch of salt and sugar until they triple in volume. Add the thinly sliced ​​chocolate cream over the eggs and continue mixing at a lower speed. Turn off the mixer. Incorporate the dry ingredients lightly, with a spatula, with movements from bottom to top.

Pour the composition into the tray and bake the top for 30-35 minutes, until it passes the toothpick test. After it has cooled completely, cut the top into three discs.

For the first cream, pass the peaches and mix the mascarpone cream with the powdered sugar.

Hydrate the gelatin in 50 ml of compote for 10 minutes, then heat it on a steam bath and add it over the peaches and mix gently until smooth. Add the peaches over the mascarpone cream and mix gently until the composition is homogeneous.

Place the first top on a plate and put the adjustable cake ring around it. Pour the composition and place the second top on top and put the cake in the fridge.

For the second cream, bring the blackberries to a boil with water and 2 tablespoons of sugar and let them boil for 10 minutes. After it has cooled, you grind it with a fork and then strain it to get rid of the seeds.

Mix the yogurt with the powdered sugar.

Hydrate the gelatin in 50 ml of cold water for 10 minutes, then heat it on a steam bath and mix gently until smooth. Mix gelatin with blackberry cream and add it over the yogurt and then mix gently until the composition is homogeneous.

Pour the cream over the second worktop, place the last worktop on top and put the cake in the fridge.

For the third cream, heat the whipped cream to near boiling point. Turn off the heat and add the broken chocolate pieces. After a minute mix well and you will get a fine cream. Let it cool completely. I left the cream in the fridge overnight. Mix the chocolate cream and then mix it with the liquid cream mixed with the powdered sugar.

Pass on the edges of the shape around a well-sharpened knife passed through hot water. Then loosen the ring around the cake. Cover the cake with chocolate cream.

Heat 50ml of liquid cream until close to boiling point. Turn off the heat and add the broken chocolate pieces. After a minute mix well and you will get a fine cream. After it cools down a bit, put it in a bag, cut a corner and decorate the cake.

Beat 50ml of liquid cream with powdered sugar until it hardens and decorate the cake.


Peach and chocolate cake - Recipes

You made a beautiful cake again. And let me not hear that you are not satisfied again :))

Thanks Timea. You're right :)))) not very satisfied with the look, just the taste, but considering that I finished it after one o'clock at night, I say it's acceptable. Especially since I was tired. Many kisses

And you ate it all. it still looks good.

Mona, I didn't eat it, because I made it for someone :)))) I just tasted the creams. Kisses

Mama mia !! I think the cake is insane! You have combined so many delicious flavors, and they are all to my liking. My dear, you are making some delicious cakes! Many kisses


Chocolate cake with blackberries and peaches

Preheat the oven to 180 degrees and line a 24 cm diameter tray with baking paper. Mix the flour with the cocoa. Pour hot water over the chocolate and mix gently until smooth. Let the mixture cool.
Mix eggs with a pinch of salt and sugar until they triple in volume. Add the thinly sliced ​​chocolate cream over the eggs and continue mixing at a lower speed. Turn off the mixer. Incorporate the dry ingredients lightly, with a spatula, with movements from bottom to top.
Pour the composition into the pan and bake the top for 30-35 minutes, until it passes the toothpick test. After it has cooled completely, cut the top into three discs.
For the first cream, pass the peaches and mix the mascarpone cream with the powdered sugar.
Hydrate the gelatin in 50 ml of compote for 10 minutes, then heat it on a steam bath and add it over the peaches and mix gently until smooth. Add the peaches over the mascarpone cream and mix gently until the composition is homogeneous.
Place the first top on a plate and put the adjustable cake ring around it. Pour the composition and place the second top on top and put the cake in the fridge.
For the second cream, bring the blackberries to a boil with water and 2 tablespoons of sugar and simmer for 10 minutes. After it has cooled, you grind it with a fork and then strain it to get rid of the seeds.
Mix the yogurt with the powdered sugar.
Hydrate the gelatin in 50 ml of cold water for 10 minutes, then heat it on a steam bath and mix gently until smooth. Mix gelatin with blackberry cream and add it over the yogurt and then mix gently until the composition is homogeneous.
Pour the cream over the second worktop, place the last worktop on top and put the cake in the fridge.
For the third cream, heat the whipped cream to near boiling point. Turn off the heat and add the broken chocolate pieces. After a minute mix well and you will get a fine cream. Let it cool completely. I left the cream in the fridge overnight. Mix the chocolate cream and then mix it with the liquid cream mixed with the powdered sugar. Pass a well-sharpened knife through the hot water around the edges of the shape. Then loosen the ring around the cake. Cover the cake with chocolate cream.
Heat 50ml of liquid cream until close to boiling point. Turn off the heat and add the broken chocolate pieces. After a minute mix well and you will get a fine cream. After it cools down a bit, put it in a bag, cut a corner and decorate the cake.
Beat 50ml of liquid cream with powdered sugar until it hardens and decorate the cake.

You can find the ingredients and quantities on SfatulParintilor.ro

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