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Anamaria cake

Anamaria cake


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Separate the yolks from the egg whites and mix the egg whites with the sugar, add the yolks one by one, coffee, water, salt and flour mixed with cocoa. Pour the composition into a pan greased with butter and lined with flour and bake for 30 minutes.

Cream it is prepared from the yolks rubbed with sugar and flour. Gradually add the milk and put it on the fire, stirring constantly until a pudding is formed, add the essences. cut into 2 and grease with cream.

Mix the egg whites with the sugar and cocoa and decorate with the cake composition, sprinkle the cocoa and coconut cake and let it cool, delicious. Good appetite.


CAKE

In this category I am waiting for you with the most delicious homemade cakes cooked by me for your loved ones.

Simple and quick cake recipes, with ingredients at hand for everyone or cakes for festive meals, you will find here ideas with which you will be able to impress your guests.

For hot days or when you don't want to spend too much time in the kitchen, I recommend cakes without baking.

I would be happy for you to try them and tell me how they turned out!


Eggplant cake

My husband made his belly soup (I don't eat). And as you well know, only yolks are used for this soup.

Well, I was left with about 7 egg whites with traces of yolk (harder to separate from it). In fact, it would have been a whole yolk that broke. Finally, what matters.

The idea is that I couldn't make meringues, because they don't come out if they have traces of yolk. So I didn't take any chances. I turned around, turned around and felt sorry for throwing them away. So I said try to make a cake out of them. What you get out you get out. And the top really came out something ok.

INGREDIENT:

  • 7 egg whites (in my case and a yolk)
  • 200 gr of flour
  • 150 gr white sugar
  • 50 ml oil
  • 4 tablespoons coconut
  • 1 sachet of vanilla sugar
  • 2 teaspoons baking powder
  • lemon essence
  • vanilla essence

I used the mixer throughout the preparation.

I beat the egg whites with the sugar and vanilla sugar. I mixed well until the sugar dissolved and I added the oil. I incorporated it well and I started to gradually add the flour in which I mixed the baking powder.

I added the essences and then the coconut, I mixed until it was very well homogenized. The texture of the composition is similar to that of a pandispan.

I poured it into a tart pan (the one with the dateable walls mysteriously disappeared) and I put it in the preheated oven for about 50 minutes until it passed the toothpick test. Unfortunately, my oven does not bake evenly and tends to burn the dishes, so I left the fire quite low.

You can replace coconut with dried or why not fresh fruit, walnuts, raisins, chocolate flakes, etc. I love coconut so this time I opted for it.

On top you can put a little chocolate syrup or you can make a icing. My boy preferred to leave it with chocolate sauce or eat it plain.

I say it's a recipe worth trying when you have leftover egg whites, right? What other egg white recipes do you know?


A cake with a syrupy top and chocolate cream

  • 2 eggs
  • 30 g cocoa
  • 30 g flour
  • 60 g sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil
  • 1 pinch of salt

Chocolate mousse

Decoration

Beat the eggs with a pinch of salt

Add the sugar gradually while mixing, after 2-3 minutes add the oil in a thin thread

Put the vanilla extract and then add the sifted flour and cocoa. Add them in two slices and mix gently with a spatula with wide movements from top to bottom.

After mixing the ingredients, bake the sheets. Either you make them separately, in three tranches, or a countertop that we cut into 3 sheets.

Chocolate mousse

Put the chocolate in a bowl with 300 ml of sweetened liquid cream.

Put the bowl in the microwave for a minute and a half, checking every 30 seconds.

Remove the bowl and stir until the chocolate has completely melted. Allow the cream to cool to room temperature and beat the rest of the cream.

The next step is to incorporate the cooled cream at room temperature. Add this cream gradually, about 2-3 tablespoons at a time. No more than that.

Once you have incorporated the chocolate cream, the mousse is ready.

Assembly and decoration

Divide the chocolate mousse into three equal parts

Distribute the mousse evenly over the entire surface of the countertop sheet, repeat until the last drop. The cream on top will help the grated chocolate stick.


Video: AnaMaria Cakes Pasteles - Happy Birthday (June 2022).


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