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French dessert cake

French dessert cake


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Start with the preparation CREME to have time to cool down.

Mix the yolks with the sugar.

Add the starch, a little milk and mix well so that they are homogeneous and not lumpy.

Bring the rest of the milk to a boil.

When it boils, set it aside, add the composition with the yolks.

Mix well, put the pot back on the fire, the fire should be suitable for small, stir continuously until it thickens like a pudding.

When it is ready, take it off the heat, put the butter and mix well until it is completely melted and homogenized in the cream.

Cover the cream with foil and refrigerate to cool. In the cold season, you can let it cool to room temperature, but now it's too hot.


Brown foil:

Rub the butter at room temperature with the sugar.

Add sour cream, then cocoa and baking powder.

Stir in the vanilla, then the flour gradually.

You will get a homogeneous dough, but slightly sticky.

Wrap it in foil and refrigerate for an hour.


Coconut countertop:

Prepare the coconut top just before removing the cocoa dough from the refrigerator.

Beat the egg whites with a pinch of salt.

When they are well foamed, add the sugar gradually and mix well.

Add coconut, flour and mix with a spatula, in slow motion.


Remove the cocoa dough from the refrigerator, divide it in two.

Take the first piece, spread a suitable thin sheet.

Wallpaper a 37/24 cm tray with baking paper, place the cocoa sheet.

Pour the coconut top, level it, then place the cherries in place.

Spread the second sheet of cocoa, preferably on a piece of cling film or baking paper, place it on top taking care not to break.

Put the cake in the hot oven at 170-180 degrees C for 40 minutes.


When it is ready, take it out of the oven and let it cool.

Remove the cold cream from the fridge, add the vanilla and mix for a few seconds.

Put the cream over the cold cake, level it and let it cool for 3-4 hours.


Sprinkle chocolate on top, portion and serve.

Good appetite!


For about two days I've been thinking only of a large, very large portion of homemade ice cream. When it comes to ice cream, the calorie chapter is out of the question. There is no ice cream without its calories.

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French cake with whipped cream

Dough preparation: Preheat the oven to 250 degrees C. The pie shape is lined with butter. The halva is crushed in the food processor or cut into very small pieces. In a bowl put flour, halva, sugar and salt. Stir and then add butter to the mixture. The dough is put in the shape of a pie. Bake until slightly browned - in 20-25 minutes. Then cool until completely cooled.

How to prepare the filling: Butter and sugar are added to the food processor until a fluffy paste results (in about 2 minutes). After this interval, let the robot run and add the melted chocolate and vanilla. Then add the eggs one by one while the robot runs at an average speed for 5 minutes. Put the cream in the perfectly cooled top, then let it cool for at least 4 hours. Before serving, put a generous layer of whipped cream on top and decorate with chocolate strips.

Cream preparation method: The bowl of the food processor in which you will mix must be kept in the refrigerator for at least 15 minutes. In a very small pan put the powdered sugar, starch and stir over low heat with ¼ of sour cream for a few seconds, until the liquid becomes viscous. The mixture is placed in a glass vessel at room temperature. Add vanilla. Beat the remaining sour cream until distinct marks appear on the knives of the food processor. Add the starch mixture and continue to mix. Let cool.


French cake with whipped cream

Dough preparation: Preheat the oven to 250 degrees C. The pie shape is lined with butter. The halva is crushed in the food processor or cut into very small pieces. In a bowl put flour, halva, sugar and salt. Stir and then add butter to the mixture. The dough is put in the shape of a pie. Bake until slightly browned - in 20-25 minutes. Then cool until completely cooled.

How to prepare the filling: Butter and sugar are added to the food processor until a fluffy paste results (in about 2 minutes). After this interval, let the robot run and add the melted chocolate and vanilla. Then add the eggs one by one while the robot runs at an average speed for 5 minutes. Put the cream in the perfectly cooled top, then let it cool for at least 4 hours. Before serving, put a generous layer of whipped cream on top and decorate with chocolate strips.

Cream preparation method: The bowl of the food processor in which you will mix must be kept in the refrigerator for at least 15 minutes. In a very small pan put the powdered sugar, starch and stir over low heat with ¼ of sour cream for a few seconds, until the liquid becomes viscous. The mixture is placed in a glass vessel at room temperature. Add vanilla. Beat the remaining sour cream until distinct marks appear on the knives of the food processor. Add the starch mixture and continue to mix. Let cool.


French cake with pears

Preheat the oven to 180oC and grease a tray of about 24 cm with butter.

Peel a squash, grate it and slice it.

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

In a mixing bowl add the butter and sugar and mix well until you get a frothy composition. Over the butter, add eggs one at a time, mixing well. Then incorporate the vanilla and lemon peel.

Then add the flour mixture to the above composition and mix until incorporated.

Pour half of the composition into the pan and level well. Add sliced ​​pears on top and top with the rest of the dough.

Bake the cake for 60 minutes. To see if it is baked, insert a toothpick into it. If the toothpick comes out clean, it means that the cake is baked. On the other hand, if you notice traces of crust on the toothpick, it means that it still needs to be baked. Leave it in the oven for another 5 minutes then repeat the toothpick test.

How to serve French pear cake

After it has cooled completely, sprinkle powdered sugar over the cake. You can serve it as such or with a cup of ice cream.


French fruit cake

In summer we should enjoy the fresh and vitamin-rich fruits and vegetables that nature offers us - they are excellent sources of nutrients needed by the body and help us maintain good health. In addition, this cake recipe, specifically French, will satisfy your "sweet" appetite. The enticing flavor of the fruit, in combination with the scent of rum, vanilla and honey, will be to the taste of all members of your family.

Ingredients and quantities:

3/4 cup candied orange peel
1/2 cup hazelnuts broken into pieces
1 cup raisins
1 5/8 cana faina
1/2 packet of butter at room temperature
1/2 cup granulated sugar
2 1/2 tablespoons honey
2 eggs
1 1/2 tablespoons milk
2 tablespoons rum
1 teaspoon vanilla essence
1/2 teaspoon baking powder.

Method of preparation:

1. In a bowl, mix all the orange peel, hazelnuts and raisins with 2 tablespoons of flour. Set the vessel aside.

2. In a large bowl, beat the butter with the sugar and honey. Then incorporate the eggs and mix well. Gradually pour in the milk, rum and vanilla essence.

3. Mix the rest of the flour with the baking powder, then incorporate everything into the butter cream. Add the fruits and nuts and mix everything.

4. Put the resulting dough or crust in a bread form or, if you do not use this type of form, in a round pan, greased with oil.

5. Bake the composition for 10 minutes in the preheated oven at almost 180 degrees Celsius.

6. After 10 minutes, reduce the oven temperature to about 160 degrees Celsius. Bake the cake for another 45 minutes or check the dough with a special wooden stick to see if it is ready.

7. Leave the cake to cool and serve the delicious dessert to all family members.


French fruit cake

In summer we should enjoy the fresh and vitamin-rich fruits and vegetables that nature offers us - they are excellent sources of nutrients needed by the body and help us maintain good health. In addition, this cake recipe, specifically French, will satisfy your "sweet" appetite. The enticing flavor of the fruit, in combination with the scent of rum, vanilla and honey, will be to the taste of all members of your family.

Ingredients and quantities:

3/4 cup candied orange peel
1/2 cup hazelnuts broken into pieces
1 cup raisins
1 5/8 cana faina
1/2 packet of butter at room temperature
1/2 cup granulated sugar
2 1/2 tablespoons honey
2 eggs
1 1/2 tablespoons milk
2 tablespoons rum
1 teaspoon vanilla essence
1/2 teaspoon baking powder.

Method of preparation:

1. In a bowl, mix all the orange peel, hazelnuts and raisins with 2 tablespoons of flour. Set the vessel aside.

2. In a large bowl, beat the butter with the sugar and honey. Then incorporate the eggs and mix well. Gradually pour in the milk, rum and vanilla essence.

3. Mix the rest of the flour with the baking powder, then incorporate everything into the butter cream. Add the fruits and nuts and mix everything.

4. Put the resulting dough or crust in a bread form or, if you do not use this type of form, in a round pan, greased with oil.

5. Bake the composition for 10 minutes in the preheated oven at almost 180 degrees Celsius.

6. After 10 minutes, reduce the oven temperature to about 160 degrees Celsius. Bake the cake for another 45 minutes or check the dough with a special wooden stick to see if it is ready.

7. Leave the cake to cool and serve the delicious dessert to all family members.


French silk cake

For the crust, heat the oven to 180 degrees and grease a pan with butter.

Grind the Oreo biscuits and melt the butter in a bowl, then mix the two ingredients with the mixer. Press the cookie dough into the tart pan and make sure you have pressed the dough onto the wavy edges of the tray as well. Bake for about 10 minutes and leave the cake to cool.

For the cream, melt the chocolate over low heat or in the microwave, then set aside and allow to cool slightly.

Mix the butter with the fine sugar until fluffy, add the vanilla, coffee, salt, cooled chocolate. Add an egg and beat for 5 minutes on high speed. Clean the edges of the bowl and add the second egg, beat again with the mixer for 5 minutes on high speed. After every 5 minutes, turn off the mixer and add the next egg after cleaning the edges of the bowl with a spatula. Continue to mix until the cream has the desired texture and taste. Pour the chocolate cream over the cooled crust, cover with plastic wrap and leave in the fridge for at least 4 hours (it is best overnight).

For the topping, beat the liquid cream with the mixer, add the whipped cream on top of the cream and garnish with grated chocolate or decorations of your choice.


French Trois Chocolat cake

This cake has a delicious dish, over which are placed appetizingly three layers of chocolate: one of white chocolate, another of ordinary milk chocolate and the last of dark chocolate. The cake top can be bought commercially and must be made with cocoa for the cake to be perfect. It must be sprinkled with a little brandy and then greased with gusto, a very fine chocolate cream, the recipe of which you can find HERE. We will explain in turn how to prepare each layer of French cake, a rather complicated dessert, but worth the effort.

Step 1: the top with cocoa

Ingredient:

- a sachet of vanilla sugar

Method of preparation:

1. Preheat the oven to 170 degrees Celsius and prepare the cake tin. You can choose a 22 cm round one to line with baking paper.

2. Separate the yolks from the egg whites, and place the latter in a large bowl, in which you can froth them. Sprinkle a little salt over them, then beat them with a whisk or a mixer. When the foam starts to harden, add the sugar in the rain, little by little, in 2-3 steps. Beat the foam until you no longer feel the granules.

3. Add the yolks over the egg whites and mix for 20 seconds with the mixer.

4. Sift the flour and cocoa powder over the composition in the bowl, then mix everything in a circular motion from top to bottom, so as not to lose air from the dough.

5. Put the cake in the oven for about 40-45 minutes, until it passes the toothpick test and is fluffy. Do not open the oven door until the baking time is approaching.

6. Allow the countertop to cool completely, then cut it into three parts using a felt knife.

Sprinkle the top with a little brandy or orange juice, then grease it with chocolate and put it in a form with removable walls and leave it in the fridge while you make the chocolate layers.

Step 2: Chocolate layers

Ingredients for the white chocolate layer:

- 2 eggs, with the whites separated from the yolk

Ingredients for the milk chocolate layer:

- 100 g of milk chocolate

- 2 eggs, with the whites separated from the yolk

Ingredients for the dark chocolate layer:

- 100 g of dark chocolate with 70% cocoa

- 2 eggs, with the whites separated from the yolk

Preparation (applies to each layer of chocolate):

1. Soak the gelatin according to the instructions on the package. After removing it from the water, try to dry it with a piece of material, so that it has as little water in it as possible. The secret of this cake is to move very quickly and combine the ingredients quickly. The chocolate mousse is left after a few days, that's why it needs gelatin. It is essential to add it to the mix as soon as possible.

2. Melt the chocolate in a bain-marie.

3. Beat the whipped cream, but before that, keep 2 tablespoons of liquid whipped cream separately. Melt the gelatin in the two tablespoons of liquid cream that you kept earlier.

4. Beat the egg whites until you get a hard foam.

5. Add the egg yolks to the whipped cream, then add the melted gelatin to the melted chocolate. After that, mix the whipped cream and chocolate and add the egg white foam to this cream. Every time you mix the cream, you have to use movements from top to bottom, so that it comes out as airy as possible.

6. Pour the chocolate layer over the counter and repeat the above steps for the other two types of layers.

French cake it must be kept in the refrigerator for at least 4 hours before being consumed.


French cake with pears

Preheat the oven to 180oC and grease a tray of about 24 cm with butter.

Peel a squash, grate it and slice it.

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

In a mixing bowl add the butter and sugar and mix well until you get a frothy composition. Over the butter, add eggs one at a time, mixing well. Then incorporate the vanilla and lemon peel.

Then add the flour mixture to the above composition and mix until incorporated.

Pour half of the composition into the pan and level well. Add sliced ​​pears on top and top with the rest of the dough.

Bake the cake for 60 minutes. To see if it is baked, insert a toothpick into it. If the toothpick comes out clean, it means that the cake is baked. On the other hand, if you notice traces of crust on the toothpick, it means that it still needs to be baked. Leave it in the oven for another 5 minutes then repeat the toothpick test.

How to serve French pear cake

After it has cooled completely, sprinkle powdered sugar over the cake. You can serve it as such or with a cup of ice cream.


The best French desserts

Whether we like it or not, we must admit that the French have an enviable gastronomy. It is impossible, if you go through France, not to notice boulangeriepastry from where you can enjoy fresh and small bread pastries, here you will find a series of appetizing cakes, in a lot of shapes and colors, which are more and more tasty.

Profession Boulanger it is part of the artisans' guild and is very widespread in France and, if you get there it is "must" to enjoy one of the specific cakes :.

Fruit tart. A healthy dessert that looks great. The most popular in France is strawberry pie, with strawberries, but just as tasty are the other tarts with raspberries, cherries, berries), apples, pears, or lemon.

Creme brulee, known to us as burnt sugar cream, offers a delicious contrast to the taste buds through the fine cream of milk yolks and caramelized crust of burnt sugar. A treat in every teaspoon!

Macarons. The French do not call it dessert, but rather& # 8222something sweet & # 8221 you enjoy for coffee or tea. Based on almond flour, powdered sugar and egg whites, the macarons It seems that they have origin in Italy, Queen Catherine of Medici being the one who would have brought from Florence. However macaroni remains today a reference product in French pastry.

eclair appears, in its current form filled with vanilla cream, chocolate, coffee, whipped cream and glaze, around 1850 in Lyon. However, it seems that originally it had a cake called Duchesse which was a cake made of almonds and sugar.

Thousand leaves similar to cream, only it consists of several layers. Although it is said to have been Napoleon's favorite cake, it appeared in Paris in 1867 after Napoleon's death.