Traditional recipes

Quick cake with 2 puddings

Quick cake with 2 puddings

The cake (I bought it from the supermarket directly made) is cut into thin slices and the first layer is built in the cake tray in which food foil was placed, it is flattened well by hand.

Prepare the puddings on the fire with milk according to the instructions on the envelope, let it calm down.

Pour the chocolate pudding over the first layer of cake. Then add half a cup of grains to mix with baby milk, and then by hand crush the cake evenly forming a start.

Pour vanilla pudding on top.

Repeat the layer of grains and the rest of the cake left crushed by hand (crushed) then flatten well by hand.

Cover with cling film, place a heavier plate on top and let it cool. I took it out in the cold and it's ready to cut in about 1 hour.

Unwrap the foil, turn it over twice, cut it into large pieces, sprinkle with granulated cocoa and eat with a teaspoon.

Keep cool.


For this recipe you need the following:

Put in a bowl soft butter, sugar, salt, eggs, cocoa, gluten-free flour mixed with baking powder and baking sieve sifted through a thick sieve, then vanilla pods. Mix all the ingredients until the composition is homogeneous but not more than that. If the consistency is too dense, add 2 tablespoons of milk.

Line the form with butter and flour, add the dough to the form, level and bake in the preheated oven at 180 ° C for approx. 25 minutes.
After 20 minutes of baking, stick a toothpick in the center of the worktop. If the toothpick comes out clean, take it out of the oven, if not, let it bake for another 5-10 minutes.
Leave the countertop to cool for 5-10 minutes in the form, then remove from the mold and place on a grill where it is left to cool. After it has cooled completely, cut it into 2-3 sheets.

Cream

Cut the chocolate into small pieces.
Put liquid cream in a saucepan. When the whipped cream is very hot but without boiling, turn off the heat and add the chocolate.

Stir until the chocolate is completely melted, let the cream cool to room temperature, then refrigerate for 20-30 minutes.

Mix the cream until it doubles in volume and turns light in color.


Puddings

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Cakes: Laura Adamache recipes

The cake is a fine pastry product, consisting of several layers, usually pandispan, and cream.
The classic shape of the cake is round, but it can also be square, rectangular, etc. The surface and edges of the cake are usually decorated with cream, whipped cream, icing, sugar paste or marzipan.

What would birthdays, weddings or any other festive event look like without a wonderful cake on the table?

We love cakes not only in taste but also in appearance, and quality ingredients are the basic piece for a truly successful cake.
A cake for every occasion
There are countless delicious combinations, able to satisfy even the most demanding tastes, and in this category I propose some cake ideas that you will surely like.

Chocolate cakes are among my favorites when preparing a birthday cake. The quick chocolate cake, the mini chocolate cakes with ganache and marzipan cream are some of the most accessed and appreciated cake recipes on the blog.
Those who prefer fruit cake recipes, can try the Cake with raspberry mousse and panna cotta or Cheesecake with lemon and blackberries, a unique and full of flavor recipe.

For Dragobete or Valentines Day, these two magical days in which we celebrate love, we can choose the Cake with chocolate hearts, a cake recipe that will add flavor to these holidays.
In addition to Christmas cakes, we can try to make a cake. Why not? The Christmas cake with white chocolate mousse has a delicate taste, perfect for the winter holidays.
I look forward to trying all these recipes!


For the top, rub the yolks with the sugar, add the oil and continue beating until it becomes creamy, add the rest of the ingredients, and at the end add the beaten egg whites, stirring gently so as not to leave.


Bake on low heat in 3 separate shapes, let 3 worktops come out, or bake all at once and cut.

Whip the cream for the cream. Melt the chocolate in a bain-marie, in one bowl the white one, in another the black one. Mix half of the whipped cream with white chocolate and half with dark chocolate.

Assembly: over the first countertop we put the white chocolate cream, over the second dark chocolate cream, and over the last countertop we put half white cream, half dark cream. With the rest of the cream, coat the cake on the edge. At the end we scrape the white and dark chocolate.