Cake Trio

I mix the egg white with foam, with a pinch of salt.

Separately mix the yolk with the sugar and sour cream. Mix the flour with the baking powder and the poppy seeds and incorporate it into the composition. At the end, add the egg white foam and mix gently until incorporated.

Pour the composition into the tray (25 * 35cm) lined with baking paper. Bake at the right heat for ~ 15 minutes.

Do the same with the other two sheets.

Let the sheets cool then remove the baking paper.


Meanwhile, prepare the cream. Put the milk on the fire and add the semolina in the rain, stirring constantly so as not to make cocolose.

Boil the semolina until it starts to thicken, then add the sugar and stir until it melts. Set aside, cover with cling film and leave to cool. After it has cooled, add the vanilla extract and mix.

Separately mix the butter butter and then gradually add the semolina with milk and mix until it becomes a fine cream.

On a plate we place the poppy leaf on which we spread half of the cream and level it. Cover with the cocoa sheet and spread the rest of the cream. Put the walnut sheet on top and put it in the fridge until we prepare the icing.

For the icing, mix the sugar with the cocoa and water and put them on the fire until the sugar melts. Set aside and add the butter. Stir until smooth and then put the icing on the cake, starting from the middle.

We decorate according to preferences. For me, the request was colored candies :).

Put the cake in the fridge until the icing hardens.


Trio Cake - Recipes

Wheat:
6 eggs
6 lg sugar
6 lg flour
2 lg cocoa
6 lg cold water
1 lgt baking powder

Client:
6 egg whites
8 lg sugar
1 lg otet

Cream:
6 yolks
150 g powdered sugar
50 ml milk
3 sachets of vanilla sugar
250 g butter

Method of preparation :

countertop : in a bowl mix the egg whites hard foam, add the sugar, the yolks one by one, water gradually, and at the end the flour mixed with baking powder and cocoa powder. Bake the top in half, in a stove tray lined with baking paper, then cut into 2. I divided the quantities into 2 parts and baked 2 tops (tray = 23 * 35 cm).

Meringue: when the top is half baked, take it out of the oven and spread the meringue over it (mix the egg whites, add the sugar, and finally the vinegar). Bake again until the meringue is cooked, but without burning.

Allow to cool, then remove from the pan.

Cream: on low heat, in a double-bottomed saucepan, put the yolks with powdered sugar and vanilla sugar and mix, then add the milk. (or we prepare steamed cream)

Let the cream cool.
We mix the soft butter at room temperature and add a tablespoon of egg cream, gradually, like mayonnaise.

Assembly: countertop with meringue-1/2 cream-countertop with meringue-1/2 cream-grated chocolate (chocolate decorations).


Recipes with daisy schismasiu

I present you a perfect combination between vanilla cream, fluffy cocoa top and meringue. A perfect trio where the taste buds tremble for a long time.

Cocoa wheat ingredient:
6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 tablespoons cocoa, 6 tablespoons water, baking powder
Beef Ingredient:
6 egg whites, 16 tablespoons sugar, 1 tablespoon vinegar
Cream ingredient:
6 yolks, 200 g sugar, 50 ml milk, 250 g butter, vanilla
Cocoa countertop working method:
Separate the egg whites from the yolks. Beat the egg whites until stiff, gradually add the sugar. After the sugar has melted, add the yolks, then water, spoon by spoon. Sift the flour and cocoa and mix with the baking powder. Add to the composition. , chewing slowly, by inverting. Bake the top in half, in the tray lined with baking paper.
Working method meringue:
Beat the egg whites until stiff, gradually add the sugar and continue beating until everything melts. Add a tablespoon of vinegar.
When the cocoa top is half baked, take it out of the oven and put the meringue on top. Put it back in the oven until the meringue is browned on top. About 15 minutes. Remove from the oven and leave to cool.
How cream works:
Rub the yolks together with the sugar, milk and vanilla in a bain marie. When it has thickened, remove from the heat and leave to cool. Rub the butter and mix with the cooled cream.
You can make a chocolate icing on top. I sprinkled chocolate ornaments.

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