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Nutella cream cake

Nutella cream cake


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In a bowl, sift the flour with the baking powder and cocoa. We separate the eggs. Beat the egg whites well with 150 g of sugar. In another bowl, beat the yolks with 150 g of sugar. Mix the egg whites with the yolks lightly with a wooden spoon. Add the flour mixture, alternating with lukewarm milk. The composition is put in a round cake form well greased with butter. Bake (preheated) at 180 degrees C for 50-60 minutes. Leave to cool (preferably overnight), then cut into 3 equal parts.

For the syrup boil the water with the sugar and let it boil for a few minutes (for 2-3 minutes). Leave to cool.

For the cream: Mix the milk with the sugar and starch. Put on the fire and mix well until it binds. Add the 2 egg yolks and continue mixing. Turn off the heat and leave to cool. Only after it has cooled well does it mix with Nutella and whipped cream.

For assembly: Syrup the first top with 1/3 of the amount of syrup. Grease with 1/4 of the cream. Over the first top, put the second top, syrup and grease with 1/4 of the cream. Add the last top, syrup and grease with the rest of the cream both on top and on the sides. Garnish with chocolate flakes and almond flakes.


Nut cake with Nutella cream

For a cake form with a diameter of 26-28 cm (for a shape of 20 cm the quantities must be halved)
100 g chocolate for cooking
50 g of butter
10 eggs
120 + 75 g of fine sugar Pearl
100 g of flour
4 g baking powder
110 g of almonds
75 g of hazelnuts
40 g of hazelnuts
2 tablespoons rum
1 pinch of salt

For the filling:
about 6-7 tablespoons chocolate cream (like Nutella)
5-6 tablespoons currant jam

For chocolate cream:
100 g of fresh natural cheese
400 ml of cream
1
5 packs of cream stabilizer
6-7 tablespoons of Nutella

For decoration: caramelized hazelnuts

There comes a time in each of our lives when we crave a slice of chocolate cake. For these moments, we have prepared a simple recipe for you, with a fabulous result.

Preheat the oven to 180 degrees, ensuring even heating. Slowly melt the chocolate and butter in a saucepan, stirring constantly. Separate the egg whites from the yolks. Beat the egg whites with salt and gradually add 120 g of sugar. Continue to mix the composition until a stable fluffy mass is formed. Mix the yolks, 75 g of sugar and rum until you reach a frothy mass (mix with a mixer for 3-5 minutes, setting the appliance to the highest level). Continue to mix the mixture of melted butter and chocolate.

Mix the flour, hazelnuts and baking powder in a new bowl and combine this new composition with the chocolate. Finally add the egg whites to the chocolate mixture, making sure everything is well mixed. Add the mixture to the cake tins (greased with butter and flour) or to the cake tin and bake for about 50 minutes. If you want to cook only half the amount, use a cake tin with a diameter of 20 cm and start making samples after about 30 minutes of baking. Then let the composition cool completely!

For the chocolate cream, whip the cream, and don't forget to stir constantly. Add the cream cheese and chocolate cream (or nougat cream) and mix well and quickly the resulting composition. Taste to see if you have reached the desired level of sweet taste or add more chocolate cream, if necessary. Leave the mixture to cool.

Cut the cooled cake top in half horizontally. Grease the cake well with chocolate cream (the chocolate layer should not be too thin). Mix the jam and spread it on the chocolate cream layer. Place the next cake top on top of this countertop. Now, apply the chocolate cream on top and spread it well on the edge of the cake. Decorate with crispy caramelized hazelnuts.


Espresso and Cappuccino recipe prepared simultaneously by Adrian Cărădeanu at the Breville Prima Latte II espresso machine

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Coffee latte recipe with caramel syrup at Breville Prima Latte II espresso machine by Adrian Cărădeanu

Macchiato espresso recipe with the manual espresso Prima Latte II by Adrian Cărădeanu

Caffe Latte recipe with chocolate at Manual Prima Latte II espresso machine by Adrian Cărădeanu

Cappuccino recipe with chocolate at the Breville Prima Latte II espresso machine by Adrian Cărădeanu

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Cake "Nutella" & # 8211 a real bomb of taste and aroma!

We present you a very delicious and appetizing cake recipe. The "Nutella" cake is a handsome dessert, which is very easy to prepare. The top with honey and cocoa powder combines perfectly with boiled cream and condensed milk. Get a tasty and good-looking dessert that will surely leave no one indifferent. Enjoy your loved ones with a real bomb of tempting taste and aroma.

INGREDIENTS

-sodium bicarbonate quenched with vinegar

CREAM INGREDIENT NO.1

-1 box of condensed milk

CREAM INGREDIENT NO.2

METHOD OF PREPARATION

1. Mix the eggs with the sugar, honey, butter, baking soda quenched with vinegar and cocoa powder. Put the obtained mixture in the steam bath and heat it for 5-7 minutes.

2. Remove the pan from the heat and add the sifted flour. Stir. Get a soft and homogeneous dough.

3. Divide the dough into 5-6 equal sized portions.

4. Spread each portion of dough in a tray and bake it on the back of the baking tray (preventively greased with butter). Bake tops in the preheated oven for 3-4 minutes. Do not dry it too hard.

5. In a small saucepan, beat the egg with the sugar. Gradually add the sifted flour and milk. Mix well. Put the pan on the fire and bring the cream to a boil. Stir constantly and boil the cream until it thickens. Remove the pan from the heat and allow the cream to cool.

6. Beat the soft butter (at room temperature) with the condensed milk. Get a homogeneous cream. Incorporate the condensed milk cream into the boiled cream and mix well.

7. Grease each countertop with a thick layer of cream and assemble the cake. Do not cream the last top.

8. Decorate the cake to taste. Refrigerate for a few hours or overnight.

Note: If desired, you can prepare a cake with a round or rectangular top. For decoration you can use grated or melted chocolate, cocoa powder, crumbled leftovers or coconut flakes.


Premier cake with cherries and cream cheese

This cake came with the idea of ​​changing the creams that fill the cakes a bit, to see if the sweet cheese can be used as such, such as cream cheese or mascarpone. It's true that this time I used a third of the total amount of cheese, but now I'm convinced that it worked without it. Especially if we use a fatty cheese with at least 9.5% fat. Well, next time I will try to make a gift with sweet cheese, but until then we enjoy this wonder, otherwise I can't tell her how good it is.

Lightly moist top, cream cheese and cherries, a fatal combination with chocolate icing which is actually a classic ganache, but which completes the cake.

The ingredients are simple, and I think we can find the cherry jam in every housewife's pantry, very easy to prepare, so we have no reason to worry.

You can also follow me on Instagram, click on the photo.

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How to make Premier Cake with cherries and cream cheese

Countertop ingredients:

  • 5 eggs
  • 80 g white flour
  • 20 g cocoa
  • 100 g caster sugar
  • 80 ml of sunflower oil
  • A pinch of salt

Cream ingredients:

  • 550 g sweet cottage cheese
  • 200 g butter at room temperature
  • 250 g mascarpone
  • 250 g caster sugar
  • 20 g vanilla sugar
  • 300 g of sour cherry jam to be thick

Ingredients for dressing the cake:

  • 200 g chocolate with 70% percentage of good quality cocoa
  • 300 g whipped cream with 35% fat

Ingredients for decoration:

  • 200 ml whipped cream
  • 30 g powdered sugar
  • 150 g berries
  • 30 g baked almond flakes

How to prepare cake with sweet cream cheese and cocoa top:

Preheat the oven to 175 degrees.

Mix the flour with the cocoa and sift them together in another bowl.

Beat the egg whites with a pinch of salt, then add the sugar gradually.

Pour the yolk composition over the beaten egg whites and beat lightly until incorporated.

Add the cocoa flour composition, and with a Silicone paddle, mix slowly with movements from top to bottom until incorporated.

Pour into a form with a diameter of 24 cm, lined on the bottom with baking paper. Bake for 20-25 minutes or until the toothpick test passes.

Remove from the oven and leave for another 10 minutes in the pan in which it was baked. Then take out the countertop on a grill and let it cool.

How to prepare the cream:

Put the sweet cheese together with the sugar, vanilla sugar and mix it until the sugar melts and mixes.

Add the butter, mascarpone and continue beating until smooth and lightly frothed, about 1 minute at maximum speed.

How to prepare the icing:

Put the cream in a kettle to heat, before it reaches the boiling point, add the chocolate, leave for 2-3 minutes and mix until smooth. Let it cool to room temperature.

We cut the worktop in half. We pour from place to place a third of the amount of jam, we spread it carefully so as not to break the countertop, a third of the total amount of cream, and a third of the jam, the second countertop, the last part of the jam, the second third of cheese. With the remaining cream, coat the edges of the cake. Let cool for at least 1 hour or until hardened enough to pour the icing.

Pour the icing over the cake and carefully cover the edges.

Cake Garnish / How to Whip Cream:

Beat the cream until lightly browned, add the powdered sugar and continue beating until it hardens. Be careful not to beat it too much, as it will cut.


Chocolate Cake with Nutella

Today we will do chocolate cake with Nutella. This cake is very creamy, well syruped, has a fluffy cream and a chocolate icing on top. It is made very easily and quickly and the cream does not require boiling.

Countertop ingredients:
10 egg whites
10 yolks
10 tablespoons sugar
3 tablespoons cocoa
7 tablespoons flour

Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we begin to
add the sugar gradually, stirring constantly. Then add the yolks. cocoa and flour. We mix everything well.

We put the composition obtained in a round tray greased and lined with baking paper.
Bake the countertop at 180 degrees Celsius for about 30-40 minutes or until
we stick a toothpick in the middle and it comes out clean. While the top is baking, we will take care of the syrup.

Ingredients for syrup:
200 ml of water
3 tablespoons sugar

Put the sugar over the water and mix until it dissolves.

When the top is baked, let it cool for about 5 minutes, then divide it into three parts
equals.

Let it cool completely, and in the meantime we will take care of the cream.

Cream ingredients:
600 grams of Nutella
500 ml of liquid cream

Put the cream in a bowl and whisk it with the mixer. We put Nutella over the cream and them
mix well with a spatula.

Now we're going to start building the cake. We syrup the first part of the countertop, then we put a part of the cream
and we spread it evenly. Put the next part of the countertop, syrup it and put the cream again. We syrup the last part of the countertop before putting it over the cake. We coat the cake in the remaining cream. Put the cake in the fridge while we take care of the icing.

Ingredients for the glaze:
150 ml of whipped cream
150 grams of chocolate

Put the boiled cream over the chocolate. Let it rest for 2-3 minutes until the chocolate melts.
Then stir until completely dissolved. Let it cool for 5-7 minutes.
Put the icing over the cake and let it fall slightly on the edge.
Put the cake in the fridge for 4-5 more hours.

After the cake has been refrigerated, we can cut it and serve it. This cake is absolutely wonderful. all
my family members adore him. It is sweet creamy and syrupy, what could be more important than that for a cake?

I wish you GOOD LUCK!


How to make the 3 creams for Mozart Cake?

Mascarpone should be cold, only then removed from the refrigerator. The 3 creams can be prepared 24 hours in advance and kept in the refrigerator in pans with lids.

Prepare Nutella cream (nougat) with hazelnuts and mascarpone

In a bowl I put the cold mascarpone with soft Nutella (at room temperature) and I mixed them for 1 minute. At the end I put large chopped hazelnuts, knife & # 8211 to have crispy elements. I mixed with a spatula and ready! No more sugar is needed because Nutella is quite sweet.

Nutella cream with mascarpone and hazelnuts can be refrigerated (in a closed container). I really recommend staying cold for 2 hours to strengthen a bit and Nutella (which was soft).

Preparation of pistachio cream with mascarpone

I ground the pistachio with powdered sugar but I also kept the larger pieces (crunchy elements). I mixed mascarpone with pistachios and sugar and colored with 3 drops of green dye. Otherwise the cream will be yellowish-beige. We do not exaggerate with the dye so as not to obtain a bright, unnatural green!

I also put the pistachio cream with mascarpone in the fridge for 30 minutes.

Prepare marzipan cream with almonds and mascarpone

I used marzipan balls (Marzipankartoffeln) which can be found in Kaufland, Selgros, Lidl etc.

I put cold mascarpone in a bowl and broke the marzipan balls into pieces. There are soft balls rolled in traces of cocoa. If you have a bar or marzipan table then put on a large grater. I mixed for 30 seconds with the mixer. Part of the marzipan dissolves into mascarpone and part remains in pieces. I also added almond flakes (crunchy element) and mixed with a spatula or spoon. You don't need sugar in this cream either because the marzipan is quite sweet.

I put the marzipan cream with almonds in the fridge for 30 minutes.


Cake with white chocolate cream and raspberries

Cake with white chocolate cream and raspberries & # 8211 a special cake, made especially for an anniversary. I never thought that a battalion of people could get tired of such a cake. An enormity rich in cream came out and with some countertops equally rich in cocoa.

A balanced cake, though it wouldn't have seemed so. Tasted separately, the creams are quite sweet, but together they find their balance. Of course, the total amount of sugar it contains is enormous, but who eats a whole cake alone?

Because I didn't want to risk making a single high countertop, which I wouldn't have had to bake anyway, I baked two separate countertops, which I then cut each into 2 pieces. Much safer and simpler.

This cake with white chocolate cream and raspberries is dressed in a milk chocolate ganache, and has a bitter chocolate icing on top. If you want it easier, give it up. Stop a little of the cream you fill it with and load the cake, although it is much tastier as I did.

If you are nearing an anniversary and looking for cakes, I invite you to take a look at other recipes published so far:

tort in egypt whiskey cream cake


Mascarpone and fine cake recipe

Corn recipe with nutella (finetti). Doctors recognize that 50 ml of brandy or brandy with bacon and onions surpass any medicine. Biscuit cake with mascarpone cream and finetti. Cooking cake without baking with biscuits. Any dessert gets better in this combination: with Nutella cream, chocolate and bananas, especially a cake. Basically, the hardest part of the recipe is to prepare the countertop.

It does not require baking, nor sophisticated cooking techniques. It has only 4 basic ingredients! Ingredients for the chocolate cream: 250g finetti, 250 g mascarpone, 100g powdered sugar, a vial of vanilla essence, 100 ml of liquid cream. Mix marscapone finely and make cream, cut the top and syrup with vodka mixed with water and sugar. Saved by Traditional Romanian Recipes RO. Put a slice of cream on top.

Sep INGREDIENTS: CREAM: 500g finetti 2 cans mascarpone 50ml condensed milk DECOR: 200ml liquid cream 2 tablespoons cocoa 2 tablespoons powdered sugar.


Easter with lemon glaze

Amandina cake original confectionery recipe with icing. Royal icing & # 8211 royal icing, simple sugar icing recipe. Ore biscuit top, cream cheese and nutella, nutella icing and unsweetened natural whipped cream & # 8211 a slice. Lace cake or cookies Lace with chocolate cream and fondant icing. Call Me Cake Bucharest & # 8211 Desserts, Traditional & # 8211 Takeaway. Nutella MuffinsSweetsCookingRecipeTartsBakken. Easter with nutella & # 8211 Easter with sweet cheese filled with nutella, delicious and to everyone's taste. Easter without dough & # 8211 From the secrets of the kitchen. Gianduja glaze: In a bowl, break the chocolate into pieces.

Heat the cream with the honey until it comes close to boiling, then add. Tasty and grade 10, the cocoa icing is ideal for homemade cakes. A chocolate cake with coconut icing that I propose for the… table.

CHOCOLATE CHOCOLATE AND GLAZE. Sandwich donut, filled with chocolate cream and white chocolate icing. Top ingredients: eggs, sugar, flour, cocoa.

Baked donuts glazed with nutella, a fluffy, fragrant and delicious dessert. Mini cakes with chocolate or nutella In & quotWith chocolate & quot.