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Apricot roll cake with chocolate


We first prepare the first part of the cream because it needs to stay in the fridge for 1-2 hours.

In a bowl, mix the whipped cream with the sugar and put it on the fire until it boils. Remove from the heat and add the chopped chocolate, stirring until the chocolate melts. Let it stand for 10-15 minutes. room, then put in the fridge for 2 hours.

Roll: mix the egg whites with a pinch of salt, add the sugar and mix for 2-3 minutes on the highest stage. Add the yolks, stirring constantly. At the end we incorporate the flour mixed with the baking powder using a spatula and making light rotating movements so as not to leave foam. Pour the composition in a large oven tray, lined with baking paper and put in the preheated oven at 170 degrees for 20-25 min.

Remove from the oven and place the roll (with all the paper) in a clean and damp kitchen towel. Run carefully and let it cool. After it has cooled, we open the roll from the towel and grease it with jam, then we roll it, removing the baking sheet. Or you can remove the baking paper first, as you wish. Put the roll in the fridge until we prepare the rest.


Cocoa top:

Mix the egg whites with a pinch of salt, add the sugar and mix for 2-3 minutes on the highest level. Then add the yolks, milk and oil in turn, mixing after each one. At the end, incorporate the flour mixed with baking powder and cocoa, using a spatula and taking care not to leave foam.

Pour the composition into a 24 cm round tray lined on the bottom with preheated baking paper at 170-175 degrees for 20-25 min.

Remove from the oven and after it has cooled, cut the top in half.

In a bowl, mix the whipped cream first at low speed and then at maximum speed until it hardens.

Remove the chocolate cream and mix it in a bowl then add it over the whipped cream and mix on the small step just enough to mix the two.


Assembly:

Place the first sheet of cocoa on a plate and grease it with 3 tablespoons of jam. We put the ring on the cake.

From the roll we cut 7 pieces of about 2 cm and 9.5 pieces of 1 cm.

The thinnest ones are placed on the edge around and the thickest ones on the bottom.

Over the roll we put the cream, first putting a little to fill the empty places then putting the rest and leveling on top.

We grease the second sheet of cocoa top with jam on the side that comes placed over the cream.

Press lightly with your fingers to stick to the edge with the roll.

For glaze melt the chocolate in a steam bowl together with the butter and milk, mixing in one and taking care that the water does not reach the bottom of the bowl above.

Pour the icing over the counter and level with a knife.

I decorated it with colorful candies and some chocolate ornaments.

Put the cake in the fridge for 2-3 hours or ideally until the next day.


This cake recipe is with cream based on raw yolks. If you are not a fan of these creams, you can do it on a steam bath, its consistency will change a little and the coffee will dissolve.

Mix the egg, cocoa and powdered sugar, add the chopped walnuts (I fried them a little in the oven) and the rum. The result is a viscous composition

The yolks are mixed with ness and powdered sugar. Add the butter pieces.

Grease a rectangle-sized piece of baking paper with a layer of butter. Spread the viscous dough on top. Spread the rectangle-sized ness cream on top. Spread a thin layer of jam on top of the ness cream (I used cherries - you put the ones you want) and roll them with baking paper.


Fantasy Cake

COMPOSITION: cocoa syrup top, two layers of chocolate cream and cherries in alcohol, roll sheet, and in the middle, diplomat cream with compote peach, decorated with chocolate cream, chocolate icing, fresh fruit and dark chocolate decorations

* ALLERGENS: eggs, gluten, lactose, soy lecithin

CAUTION: may contain cherry seeds

REMARKS: this product is made only to order, at a weight of more than 3 kg the cake is made rectangular

Select the weight / composition before ordering the desired product

INGREDIENTS:
Syrupy cocoa top, two layers of chocolate cream and cherries in alcohol, roll sheet, and in the middle, diplomat cream with compote peach, decorated with chocolate cream, chocolate icing, fresh fruit and dark chocolate decorations


Recipe: Dobos cake with chocolate

Ingredients for the top Dobos cake with chocolate
& # 8211 10 eggs, 10 tablespoons sugar, 10 tablespoons flour, 1 baking powder
Rub the yolks with 10 tablespoons of sugar until foamy. Whisk the egg whites and mix with the yolks. then add flour and baking powder. From this composition of coke sheets as thin as possible on the back of the tray.

andIngredients for Dobos Cake Cream with Chocolate
& # 8211 1/4 kg sugar, 7 tablespoons milk, 4 whole eggs, 4 tablespoons cocoa, 2 vanilla powders, 100 g boiled coffee (optional)
Mix all together on steam until thickened. Allow to cool and mix with 2 packets of butter.

Dobos Cake Assembly
Grease each sheet of Dobos Cake with a thin layer of cream and cut it into three equal parts. Roll starting with one sheet, continuing with the other sheet and so on until we make a wheel, which overturns on a plate. We get a round cake. Garnish with dark chocolate on top.
The roses are also made of white chocolate and the leaves of powdered milk paste. I decorated it with whipped cream on the edges, but you can decorate it with chocolate.

Because I forgot to take a slice of cake when I posted the recipe, I'm adding a picture now.


Tastier than a cake! Simple and fast chocolate roll with fine cream!

A chocolate sponge cake roll with fine whipped cream. The recipe is simple and quick, and the result is tastier than any cake! The perfect dessert for any special event!

INGREDIENT:

For the dough:

& # 8211 ½ teaspoon baking powder.

For the cream:

& # 8211 120 gr of mascarpone or any cream cheese or cottage cheese

& # 8211 240 gr of whipped cream (at least 35%).

METHOD OF PREPARATION:

1. Separate the egg whites from the yolks. In the bowl with the yolks, add sugar and beat the ingredients until you get a dense and light composition.

2. Combine sifted flour with cocoa, salt and baking powder. Incorporate the mixture and mix the composition well.

3. Beat the egg whites until you get a fluffy and whitish composition, gradually add the sugar and continue to mix with the mixer.

4. Add small portions of egg whites to the dough and mix carefully with a spatula. The final chocolate composition should be smooth and fluffy.

5. Transfer the dough into a rectangular shape lined with baking paper, level the layer and bake the top for 15 minutes at 180 ° C.

6. Melt the broken chocolate pieces in a bain marie, adding a few teaspoons of whipped cream for a texture of the required consistency.

7. Beat the cream cheese a little with the mixer.

8. In a separate bowl, beat the cold cream for a few minutes, until the composition becomes dense.

9. Add the melted chocolate to the cheese bowl, then add the cream and mix well with the mixer. You need to get a fluffy and delicate cream, but it keeps its shape well.

10. Remove the top from the oven and sprinkle with powdered sugar so that it does not stick when you roll it.

11. Cover the sponge cake with a sheet of baking paper, turn it over and remove the paper on which it was baked.

12. After the countertop has cooled slightly, spread the cream and carefully roll a roll, helping yourself with the baking paper.

13. Wrap the roll with baking paper and refrigerate for 2-3 hours.

14. For decoration, melt a quantity of chocolate and add a few pieces of chocolate to it. Mix and you will get the necessary texture.

15. Spread the composition on baking paper in a thin layer.

16. Roll the baking paper and put it in the fridge until the chocolate hardens.

17. Then unfold the paper carefully. The chocolate will break into pieces of the shape needed for decoration.

18. Place the roll on the plate, decorate it with pieces of chocolate and sprinkle with powdered sugar. We tried to get a stump, and you decorate the dessert as you wish.


- Beat the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy foam, mix the yolks with the oil, add the egg whites, mix lightly then add the flour and mix.
Wallpaper a tray with baking paper and pour the composition, put in the oven for 15 minutes on medium heat.
Carefully peel the roll and place it on another baking sheet lined with a little caster sugar, roll carefully and let it cool.
Unfold the top, spread it with jam (according to your preference), I used the plums, roll it again and leave it to cool until the cream is ready.

-mix eggs with sugar and salt, about 5 minutes, add sifted flour with baking powder, essence, ground walnuts, mix lightly with a spoon or low speed from the mixer.
Wallpaper a bowl with oil and flour, pour the composition and bake for about 20 minutes.

-The yolks are rubbed with sugar until they turn white, the cream is dissolved with the milk, pouring little by little, stirring constantly, it is put on the fire, stirring continuously until it thickens and it becomes like a ciulama, we leave it to cool and when it becomes bearable we add gelatin, homogenize , let cool until completely cooled.
Meanwhile, beat the whipped cream.
In the cooled cream add the cheese, mix lightly until you get a cream, add the whipped cream, mix well.
We cover a tray with removable walls in food foil.
Add the top, the sliced ​​roll on the edges and in the middle the cream cheese is left to cool overnight
I melted the chocolate with whipped cream, I let it cool a bit and then I added it over the cream, I decorated it with white chocolate.

Leave the rolled cake aside until the white chocolate icing has hardened, after which it can be served.


Rolling sheet

The perfect roll sheet for the best homemade cakes. The recipe is very simple and fast, ingredients at hand and delicious result.

Preparation time:

Servings:

Ingredient:

Preparation instructions

Rolling sheet perfect for the best homemade cookies. The recipe is very simple and fast, ingredients at hand and delicious result.
1. Separate the eggs, beat the egg whites with sugar, and mix the yolks with salt and vanilla sugar.

2. Over the yolks add the egg whites, flour and mix gently until incorporated.

3. Place the composition on baking paper (tray size -38 & # 21535 cm) and spread evenly.

4. Bake on medium heat for about 10 -12 minutes (in the preheated oven at 180 C) or until it acquires a slightly golden color.

5. Remove from the oven, peel off the paper and roll immediately.

It can be used for filling jam, cream or Chocolate.


Cocktail cake

COMPOSITION:
half cake DIPLOMA (roll sheet, diplomat cream with pineapple compote, whipped cream, fresh fruit (seasonal), apricot flavored icing
half cake RICHARD (7 rolls, chocolate cream and rum flavor, decorated with chocolate cream, chocolate decorations and granulated peanuts)
* ALLERGENS: eggs, gluten, lactose, soy lecithin, peanuts
REMARKS: * the fruits used as decoration can vary depending on the season
* this product is only made to order
* at a weight of more than 3 kg the cake is made rectangular

Select the weight / composition before ordering the desired product

INGREDIENT:
half cake DIPLOMA (roll sheet, diplomat cream with pineapple compote, whipped cream, fresh fruit (seasonal), apricot flavored icing
half cake RICHARD (7 rolls, chocolate cream and rum flavor, decorated with chocolate cream, chocolate decorations and granulated peanuts)
* ALLERGENS: eggs, gluten, lactose, soy lecithin

REMARKS: * the fruits used as decoration can vary depending on the season
* this product is only made to order
* at a weight of more than 3 kg the cake is made rectangular


Apricot Chocolate Roll Cake - Recipes

AMANDINA CAKE

Are you tired of - come on, say - routine?
Donuts, pie and pancakes?
How about making an almond cake?
Turn capricious people into termites

Countertop ingredients

  • 6 eggs
  • 180 g of sugar
  • 30 ml water
  • 40 ml of oil
  • 8 tablespoons flour
  • 1 sachet of baking powder
  • 3 tablespoons cocoa

Cream ingredients

To syrup the top, I used the juice from a cherry compote, and I used some of the cherries to decorate the cake. Also for garnishing I used 100 ml of whipped cream (which I mixed until it became firm, m & ampm candies and thank you chocolate)

Ingredients for the glaze

WORK PLAN amandina cake

  • we make the top: we separate the egg whites from the yolks.
  • beat the egg whites with water first at the low speed of the mixer, then gradually increase the speed and gradually add the sugar and mix until you get a firm foam. Separately, in another bowl, mix the yolks with the oil

Add the yolk mixture over the egg white foam and homogenize it with a silicone spatula.

the flour mixture with cocoa and baking powder is gradually sprinkled over the mixture of egg whites and yolks

  • incorporate with a silicone spoon. Spread the composition in a tray (diameter 28 cm) with removable walls greased with butter (picture 5) and put in the preheated oven at 180 degrees for about 25 minutes, until it passes the toothpick test.
  • prepare the cream: Put the three eggs and the sugar on the water bath

we mix continuously until we obtain a consistency like "ciulamaua". Add the cocoa and keep it on the fire for another 2-3 minutes, stirring. Let cool

the butter, at room temperature, is defrosted with the mixer. Gradually pour over it the cocoa cream, which must also be at room temperature. Mix until you get the cream.

the cake top is cut in half.

We syrup the bottom with half of the syrup, we spread the cream

  • then add the other half of the countertop and also syrup.
  • we prepare the glaze. Heat the liquid cream (without boiling), then add the broken chocolate and mix until completely dissolved.
  • We dress the cake in chocolate icing

let it cool completely, then garnish with whipped cream, cherry compote and chocolate (picture 14)