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Dessert cake with bitter cherry jam and ness cream

Dessert cake with bitter cherry jam and ness cream


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The egg whites with a pinch of salt are mixed well, then the sugar is added and mixed until we obtain a strong meringue, we incorporate the 2 yolks with slow movements from bottom to top, then we add flour and walnuts and we mix from bottom to top with slow movements, at the end we add the jam and homogenize the composition. Pour the composition into the tray lined with baking paper, level and put the tray in the preheated oven at 180 degrees (electric oven) for about 30 minutes, do the toothpick test then remove the tray from the oven and let it cool. After the countertop has cooled, cut it into 3 approximately equal parts.

Cream: In the bowl of the robot we put the sweet cream, the mascarpone, the condensed milk and the ness and mix well until we obtain a firm cream.

Assembly: We place the first part of the countertop and syrup it, then we spread a part of the cream, over the cream we place the second part of the countertop and we syrup it very little, over we spread a layer of cream, over the cream we put the third countertop, We syrup it, spread the rest of the cream and decorate with chocolate chips and sprinkle ness granules. Leave to cool until the next day when portioning.



TASTES.

It's a very good and very well-known cake, but, surprisingly, I didn't find too many posts on the net. I wanted to compare some recipes, but I didn't have anything. In fact, I have an old recipe, but I remembered that, over time, I changed something in it. Eventually, I asked for an acquaintance's recipe and made the cake according to her instructions.

1. First his mother made it and it turned out like this:

Beat egg whites with salt and add 300 g of sugar, until they foam hard, then add 150 g of ground walnuts.

Turn on the oven, on a low heat. Place piles with the teaspoon on the baking paper so that they are topped. Bake for an hour and a quarter, dry, to dry.

Cream: 4 tablespoons (soup) with water mix with 200 g caster sugar, put in a saucepan over low heat until a bound syrup is made. Add 2 teaspoons of cocoa powder, 1-2 teaspoons of ness, then 3 yolks.

Separately, rub 200 g of greasy butter with 200 g of powdered sugar, when it is creamy, gradually add the cream made before with cocoa (cooled).

Glue the meringues 2 at a time, with cream, but put them on top and give the edges through ground walnuts.




2. I had about the same recipe, only the cream was prepared differently and it came out a bit soft. It comes out strong, but it still seems to have too much sugar. As I said, I know from the old recipe that I changed the quantities and put more walnuts. And so I have done now ...



The recipe is the same as above, only I put 300 g of walnuts in the meringue. They came out much better, with a more pronounced walnut taste and a less sweet idea. just an idea.

When I make them - I think next Christmas - if we can live after 2o12, ------- I'll put more nuts and stick them with a dark chocolate cream. About 7 years ago I made alcazales, only meringues, and I glued them with an egg-free cream, similar to homemade chocolate - that is, with butter, milk powder, cocoa. They were better.



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