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First separate the egg whites from the yolks. Whisk the egg whites with the salt powder.
The yolks are mixed with the sugar and baking powder until they double in volume.
Add mineral water, then cocoa powder and hemp seeds and finally add the egg white foam and freshly sifted flour, alternating them until the amounts mentioned in the ingredients are incorporated.
Preheat the oven to 170 degrees.
Grease the pan with oil, line it with flour and pour the composition obtained in the pan. Level the composition in a uniform layer. Bake for 35 minutes until it passes the toothpick test.
Let the countertop cool, then cut it in half horizontally.
For the syrup, mix the sugar with the rum essence and water, let it simmer until the sugar melts.
When the syrup has cooled, spread it with a spoon over the counter on its entire surface, both on the side that will form the base of the cake and on the top.
The biscuits are crushed on the robot. Add the rest of the listed ingredients to the biscuit cream and mix with a spoon. Then distribute the cream over the syrupy top.
For the chocolate mouse, break the chocolate into pieces, melt it in about 100 ml of liquid cream in a saucepan over low heat. Let it cool, then cool it in the fridge for about 30 minutes.
Gelatin is hydrated in 50ml of cold water for 10 minutes. We then pass it through the microwave for a few seconds until it becomes liquid.
Cream is mixed with chocolate cream removed from the refrigerator. Pour in thin wire and liquid gelatin and mix until completely incorporated.
Distribute the chocolate mouse evenly over the layer of biscuit cream, then place the top of the counter, lightly press and leave the cake to cool for 2-3 hours.
Take the cake out of the fridge, portion it, place it on muffin paper.
The icing is prepared simply, melting over low heat in a chocolate saucepan in 2-3 tablespoons of milk.
Decorate each cake with icing.
Beat the whipped cream, use a posh to decorate the cakes and at the end place the ornaments according to inspiration.
Cake with matcha and white chocolate mousse
Today's cake with matcha and white chocolate mousse it's not the first and certainly won't be the last matcha cake recipe you'll see on the blog. That's because I like matcha and I try to include it as often as possible in our daily menu.
Although I have used it before and in the past I did not know much about the types of matcha powder on the market but recently I had the opportunity to learn more about matcha and how to use it. That's because I received a box with Matchacha for testing green tea ceremonial grade matcha a "highest quality matcha" from the Uji region, Kyoto prefecture, Japan.
I was surprised by this information, as if it were a "matcha of the highest quality" and I tried to find out as much as possible about this green tea powder, about how many types of matcha are on the market, about how to make tea. of matcha and how beneficial is its consumption etc.
If you haven't found out yet, matcha powder has 137 times more antioxidants than green tea and matcha consumption supports metabolism and burns calories, improves mood and cognitive functions, helps concentration and protects the heart. You can read more about its properties here.
How the matcha powder I received for testing was one of ceremonial degree I was looking for a way to use it in a recipe that does not involve cooking it. For this there is culinary grade matcha which is commonly used in all preparations containing matcha.
A ceremonial grade matcha, however, it is a matcha of the highest quality. It is obtained by grinding the young leaves of green tea and retains in it all their properties. This superior type of matcha is the one used to make matcha tea, so often found in the Japanese culinary tradition.
Taking into account all the characteristics of this type of matcha, I preferred to use it in a dessert in which it is not thermally processed more than it is when it is used to prepare matcha tea.
Matcha tea is not made the way we make lime or mint tea. When preparing it, do not use hot water, which we pour over the plant and obtain an infusion or boil for a few minutes and obtain a decoction.
For the preparation of matcha tea, hot water is used, but it has NOT reached the boiling point! In this way its properties are preserved and we can benefit from everything that is good for our health.
When preparing a matcha tea, a bamboo broom is traditionally used, with which the matcha is mixed after pouring hot water, a kind of special teaspoon, also made of bamboo, which also serves as a measure as well as a special bowl in which and which is wide and tall enough to make tea using that bamboo broom. You can see them in the picture above.
To preserve its properties, being a ceremonial grade matcha, I chose this variant of "cold" cake with a white chocolate mousse. It melts in the hot cream in which we put the matcha. That is, we make a kind of matcha ganache that we can use as such for other desserts. But I went ahead and used it to get the white chocolate mousse.
Coconut cream cake recipe
Coconut rolled cake & # 8211 a cake that will be appreciated by all members. Blueberry mouse cake, cream cheese and chocolate mirror icing - Chef. Don't forget that at Lidl these days you can also find the new Cien products with.
Roll with wafer sheets and coconut and caramel cream Recipes Cakes, Hors D. The same properties listed above make coconut oil perfect for the skin. Many people choose to use it as a moisturizer. We need: 100 ml limoncello cream (found at Lidl) or 70 ml limoncello 100 g champagne biscuits the juice of three oranges 250 g mascarpone 100. Soap cream with coconut milk, Dove.
Preparation Cake with chocolate and coffee mousse:
Separate the egg whites from the yolks. We beat the egg whites hard with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and shiny. The egg white foam will hold well on the mixer blades.
Separately rub the yolks with the oil and rum essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites. We turn the mixer to the lowest speed and we easily homogenize the composition.
Sift the flour together with the cocoa and baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.
We pour the composition in a tray (18 cm in diameter) lined with baking paper and put the tray in the oven over medium heat, for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick.
Remove the top on a grill, with the bottom up, remove the baking paper and leave to cool.
Gelatin is hydrated in cold water, enough water to cover the gelatin.
Pour half of the amount of whipped cream over the broken chocolate and melt over low heat, without boiling. Set aside, leave to cool, incorporate the gelatine, then refrigerate until the chocolate cream cools very well and begins to harden.
The rest of the whipped cream is mixed until fluffy. Mix the chocolate cream a little, until it becomes homogeneous, then add the whipped cream and incorporate it, mixing lightly with a spatula, with movements from bottom to top. It is flavored with rum essence.
White chocolate mousse with coffee it is prepared like dark chocolate, only at the end we put the ness dissolved in very little water instead of rum essence.
In the tray in which I baked the top, place the top in syrup with a little milk mixed with Nesquik, then the chocolate mousse. Put it in the freezer for a few minutes, then put the white chocolate mousse with coffee on top. Refrigerate for a few hours, until the creams harden enough.
Gelatin is hydrated in cold water, enough water to cover the gelatin.
Put the champagne in a saucepan and heat over low heat until it reaches a bearable temperature at your fingertips. Add the gelatin and mix well until it dissolves. Set aside until cool, stirring occasionally.
When the jelly composition has reached the consistency of a syrup, pour it into the tray over the white chocolate mousse with coffee. Let it cool again.
Measure a strip of baking paper, as long and wide as the edge of the cake. Put the melted chocolate in a posh to which a round and thin tip has been attached and decorate (scribble?) The strip as you like.
Carefully wrap the baking paper around the cake and let it cool for a few minutes, until the chocolate hardens, then carefully remove the baking paper.
With the remaining chocolate & # 8222draw & # 8221 various shapes on another piece of baking paper. Let cool to harden, then decorate the cake.
Cake Recipes # 22: Smart cake
Ingredient Smart cake / Smart cake
250 g margarine
2 tablespoons water
1 liter of warm milk
2 sachets of vanilla sugar
300 g sugar cough
1 teaspoon grated orange or lemon peel
2 tablespoons powdered sugar
Preparation Smart cake / Smart cake
Put the 250 g of melted margarine in a saucepan, then leave to cool.
In another bowl put the yolks, add the caster sugar and vanilla sugar sachets, the 2 tablespoons of water, orange peel or lemon and mix everything until smooth. Then add the melted margarine and mix again.
Sift the flour over this composition and mix and then pour the milk and mix well.
At the end, we add the beaten egg whites to the composition, mix well with a whisk until they are completely incorporated and we obtain a liquid composition, similar to the composition of pancakes.
Grease a higher tray with oil and cover with flour then pour the composition and bake on low to medium heat for 50-60 minutes.
During baking it is preferable not to open the oven.
The cake will grow slightly then it will be left forming a light crust on top and one at the base, and the middle will remain creamy but firm.
Remove from the oven, leave to cool then powder with sugar.