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Dessert chocolate cake and coffee with mirror icing

Dessert chocolate cake and coffee with mirror icing

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Beat the egg whites with a pinch of salt, add the sugar, the yolks, the oil, the water. Then add the baking powder and flour, mixing gently with a spatula, mixing. Half of the composition mixes well with cocoa, the other half remains white. Pour the two doughs into round baking trays, prepared with a baking sheet and bake, in turn, in the preheated oven, over low heat, until they pass the toothpick test. Leave to cool.

Mascarpone cream and coffee:

Beat the cream with the mixer, add the mascarpone and vanilla powdered sugar, ness and coffee, stirring until creamy and fine.

White chocolate cream:

Melt the white chocolate on a steam bath, leave to cool, mix with the cream.

For the syrup:

Prepare a ness of water and a tablespoon of ness, without sugar. Leave to cool.


the white sheet is gently syruped, then a third of the mascarpone cream is spread over it, the biscuits soaked in the ness are added, another third of the mascarpone cream is added, then the cocoa leaf, also syruped. Coat the cake in the remaining cream, then refrigerate for 10 minutes.

Remove the cake from the cold and dress in white chocolate cream, from which two tablespoons are set aside for decoration (for the popcorn on which the circles rest). Refrigerate until the icing is ready.

Mirror glaze:

Put the hydrated gelatin in cold water.

Put the sugar with water and condensed milk in a saucepan, boil a little until the sugar dissolves. Then pour the mixture into a bowl in which we crushed the two kinds of chocolate. Mix well, melt the chocolate. When the temperature drops below 55 degrees, add hydrated gelatin and mix well. Strain because the pieces of chocolate remain unmelted or lumpy from the gelatin. I slipped in 3 times.

If you pour it liquid (it is now about 35 degrees), it will drip all over the cake. Therefore, it is left to cool well so that it becomes viscous (the consistency must be like honey.)

If your icing thickens too much, it can be heated on the steam bath back up to 35 degrees and then cooled again but only enough to become viscous.

Remove the cake from the cold, place it on a support (I used a cup of ice cream with a foot) in a tray (I used a tart tray), then pour the icing over the cake. If it didn't have the consistency it needed for the first time, don't be scared, the excess icing that falls into the tray is used again: it is squeezed into a glass, left to cool, then poured over the cake again. I poured it 3 times, until it got the look I wanted (it's the second time I make such a cake, I still have to learn). It does not level with the spatula, because it leaves traces. As it cools, the icing thickens. It acquires a beautiful luster.

For decoration:

At the end, decorate the cake to your liking. I decorated with flowers from the remaining cream and some butterflies, coins and circles that I made (while the icing cooled) from white and dark chocolate, melted in a bain-marie, in different pots, cooled and poured into pots. Draw circles, coins and butterflies on baking paper from chocolate, using templates placed under the baking paper. Refrigerate until used. Commercially available sugar pearls can also be added.

I left it in the fridge for an hour and eagerly posed for it, but it has to stay cold for several hours before serving, in order for the icing to set well.

Gates: 12

Baking time: 20-25 min

Preparation time: 4 h

Good appetite!

If you like my recipe, you can also find it on my blog:

Cake, fasting blackberry with mirror icing

When it becomes warm, pour the icing over the pre-cooled cake, ideally. Fasting pineapple cake with 5 ingredients. Cake with mirror icing and vanilla cream & # 8211 Recipes Cranberry retetemerisor.

Because I had a beautiful family birthday, I made this cake with mirror icing and vanilla cream, with a sweet-sour taste and. Sweets & rsaquo Retetemerisor cakes. Cake with cocoa top that does not require syrup, apricot jelly inside, coffee cream and caramel mirror icing. Today the glaze & # 8211 mirror has become fashionable and delights our eyes through its phenomenal appearance in which we can see our own reflection. Then, the cake is dressed in a mirror icing and decorated with hazelnuts made of aerated ganache with white chocolate and coffee, to which the chocolate pieces are added. Entremet Blanca The fine taste and the combination of flavors make me appreciate every day, more and more, this type of cake. Its realization is not complicated, however. Apr Learn how to quickly prepare a fasting glaze for decoration.

Cake Cars in the mirror glaze, here is an example of a spectacular cake that is not. Fasting table with cocoa and almond milk, dark chocolate fasting cream. Ingredients: 125 ml water, 225 g sugar, 150 g household chocolate (sweet or bitter), 30 g cocoa, 65 ml whipped cream, 10 g gelatin. Personalize the cake as you wish, choose the shape, top, cream and final size of the cake, write a nice message and we will deliver the perfect gift for those. Post Tagged with: & quot glazura oglinda & quot.

All texts and images belong to the author Savori Urbane. Their full or partial publication is.

  • 50 g cocoa
  • 100 ml whipped cream
  • 150 ml water
  • 160 g sugar
  • 6 g gelatin (3 foils) or 5 g powdered gelatin

First we put the hydrated gelatin in a bowl, in cold water (if you use gelatin foils).

If you use gelatin powder, hydrate it in 30 ml of water from the amount given in the ingredients and put the rest to boil, do not add extra.

In a saucepan put cocoa, whipped cream, water and sugar.

Place the pot on the fire and cook for 6-7 minutes on a medium flame until it thickens a little.

We bleed the fire and strain it, otherwise there will be enough undissolved cocoa beans that will compromise the appearance of the icing.

After 3-4 minutes, put hydrated gelatin (drained and squeezed well in the case of foils) before and mix to homogenize.

We leave it for about 10-15 minutes at room temperature, during which time it cools down and we can glaze the cake.

Place the cake on a grill on top of a tray and pour the icing without spreading it with a spatula or anything else. The icing should be allowed to drip onto the cake, without touching it.

Drain the icing from the tray and repeat the operation several times until the cake is evenly coated. While it cools, the icing will be more consistent. If it leaves traces you can easily reheat it and continue icing the cake.

The given quantities are enough to cover a cake 24 cm in diameter.

The cocoa mirror glaze came out gorgeous. Good job and good appetite!

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Cake with tahini cream and chocolate icing

& copy 2021 Darinne Distribution. All rights reserved. Crafted by MAMUT Digital.

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Chocolate icing cake

This recipe participates in the contest "Win home appliances for your kitchen!" Participate too! Click here for details.

Preparation time: 70 min

Difficulty: average


The glade urges you to enjoy every moment because life is.

  • 3 tablespoons cocoa powder
  • 200 g powdered sugar
  • 200 g butter
  • 3 husband eggs
  • 200 g flour
  • 1 teaspoon baking powder
  • 1 hand almond flakes
Milka & icirc turns 120 and celebrates with rom & acircni with a.

  • 100 g butter
  • 100 g good quality grated chocolate (I used hazelnuts)
  • 100 g of sugar
  • 3 tablespoons milk

Method of preparation:

Preheat the oven to stage 4. Rub the cocoa powder with 4 tablespoons of boiling water until smooth. In another bowl, whisk the butter with the sugar, add the cocoa cream, eggs, flour and baking powder. Mix well and add the almond flakes to the dough. We pour the composition into 2 shapes of equal dimensions, in which we initially put a piece of baking paper greased with butter. Bake the tops for about 25 minutes. When they are ready, let them cool, then take them out of the mold.
In a bowl set above a pot of boiling water, melt the ingredients for the chocolate icing. Stir until smooth, then let it cool. Beat the whipped cream hard.
To make the cake, remove the baking paper from the worktops. We put on one of the countertops a part of the whipped cream over which we put the bananas cut in half. Cover with the rest of the whipped cream and place the second top on top, pressing slowly. We pass with a knife on the edge of the cake to smooth the composition inside and pour the chocolate icing.

The recipe proposed by: Corina Melinda Balazs (Corina_Melinda)

Lamingtons (cake with chocolate icing and walnuts

Discover (and save!) Your own Pins on Pinterest. Tasty and grade 10, the cocoa icing is ideal for homemade cakes. The amandine cake recipe is absolutely incredible. Fluffy cocoa top, flavored syrup, fine cocoa cream and delicious chocolate icing. Today I propose you a recipe for a delicious cake with cocoa top and walnut top, cream.

An economical dessert, but also delicious at the same time. You have the freedom to pay in installments, you benefit from the promotions of the day, the openness. Jerbo - Greta Garbo - Zserbo - Gerbeaud cake. BLACK CAKE WITH BLACK BEAD GLAZE is a cake with a crispy crust, soft and moist core and unmistakable chocolate flavor.

For any cake, the first criterion of appreciation is the appearance, and as the first impression matters, I propose a chocolate icing, not too thin. Homemade cake with chocolate icing. Vegan cake with strawberry jam and chocolate icing. Ingredients for chocolate icing cake: ○ 2 glasses of yogurt. Fasting cake with jam and cocoa icing. Fast and economical cake WITHOUT butter, milk. You can find cake recipes, homemade cake recipes and other delicious sweets and desserts on this culinary blog, explained in detail in the pictures.

Auchan, exceptional quality at a great price.

Chocolate and mascarpone cake

Fondant, Food Cakes, Ice Cream Recipes, Cookies Recipes. Unbaked Snickers tart & cake with caramel sauce. Blueberry mouse cake, cream cheese and chocolate mirror icing - Chef. Oreo cake with mascarpone and chocolate & # 8211 without baking. Healthy Desserts, Sweets, Homemade. Crispy cereals wrapped in chocolate.

Cake top urban flavors aftoshrot. Translation of this page Top with walnut (without flour), fine chocolate cream with butter. When it becomes warm, pour the mirror icing over the pre-cooled cake, ideally covered with icing. Cake with dark and white chocolate icing and vanilla cream. For the icing, melt the chocolate with liquid cream on the steam bath and mix.

Recipes Video & rsaquo Jamilacuisine Cake Recipes. Fine, creamy and easy to make, these are the first words that come to mind when it comes to the mirror glaze. Urban Flavors Cakes, Cookies, Cakes Rumänische Rezepte Kochen Und.

Yija savrešena čokoladna glazura - Coolinarika www.

2D Pony Cake in Mirror Glaze

2D Pony Cake in the mirror icing, here is an example of a spectacular cake that is not covered in sugar paste. It is covered in chocolate icing that can be decorated in thousands of ways. In the case of this cake, the figurines are 2D.

We deliver by refrigerated car, anywhere in Bucharest and Ilfov!

If every particle of the cake is not fantastically good, simply let us know and we will refund your money.

Customer opinions

Syrup of vanilla syrup, Belgian white chocolate mousse and banana cream.

Do figurines cost extra?

The figurines are not paid separately, they are included in the price of the cake, if you want additional figurines of a certain model, the price of the cake can change

How do you organize the delivery?

Delivery is ensured by us with refrigerated machines in food safety conditions and optimal temperature

We deliver anywhere in Bucharest and in the surrounding areas

Can cakes be tasted?

Upon request, we organize tastings of favorite compositions, we invite you to the laboratory.

Where are the products made?

Our cakes are produced in our own laboratory, so we control the entire manufacturing process from the ingredients to the slice of cake on the plate.

How do you organize the delivery?

We know how important the delivery time is, so we strive for the cake to arrive on time every time. Alternatively, you can pick up the cakes from our lab.

What is the expiration date?

The shelf life is 24 hours from the time of delivery because they have natural ingredients that are perishable

What ingredients do you use?

Because we make cakes especially for children, our ingredients are of the highest quality, we use only homemade, Belgian Callebaut chocolate, fruit, butter, mascarpone, milk, fresh eggs. We do not use and will not use powders, premixes or substitutes of any kind, surrogate creams, margarine or the like.

What models can I order, are the pictures real?

Upon request, we can make any model sent and the pictures of the cakes on the site are made by us

How do I place an order?

An order can be made online, by phone 0727 709 344 or by email: [email protected]

When are the cakes prepared?

Our cakes are prepared a few hours before delivery, so everything is very fresh and appetizing

When can I order the cake?

The order can be made at least 24-48 hours before the event, it is ideal to order as early as possible

Do you issue a certificate of conformity?

Each cake that leaves the laboratory is accompanied by the certificate of conformity required for the location of the event

Additional Information:

Because we are talking about an artistic cake, the final weight can differ by +/- 300 grams from the requested quantity, which is valid for children's cakes. For christening or wedding cakes, the margin of error is +/- 500g.

Video: Αφράτο νόστιμο κέικ με γλάσο λευκής σοκολάτας (May 2022).