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Milch Schnitte cake with blueberries

Milch Schnitte cake with blueberries



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First we make a cocoa pandispan to get 3 slices of cake, I recommend 9 eggs, 9 tablespoons sugar, 6 tablespoons flour, 3 tablespoons cocoa, 1 baking powder, which you bake on the right heat for 25-30 minutes. Cool it and cut it into 3 slices. I made a top of 5 eggs, after which I made a small one of 2 eggs (I decided at the last moment to make it from 3 slices, not 2).

We start with the cream and open the can of condensed milk, I had bought it, because it can be found here.

In a bowl, mix the condensed milk with 75 ml of milk. We dissolve the gelatin on low heat with 75 ml of milk, without letting it boil, because its properties are destroyed, mixing very well, until it dissolves completely. Add gelatin to condensed milk, add honey and mix well.

We beat the cream very well. Add the condensed milk to the whipped cream and mix very well; the resulting composition was quite liquid, but subsequently hardened in the refrigerator. Put the cream in the fridge for an hour, stirring twice in it during this time.

The cream will gradually thicken. When the cream has thickened, we start assembling the cake. In the tray in which I baked the top, we put a layer of food foil on the walls of the tray and add the first slice of the top syrupy with a little milk in my case.

Put half of the cream over the first sheet of countertop and level. We wash the blueberries and dry them with paper towels very well, and then sprinkle some on the cream.

Add the second sheet of syrupy top, put the remaining cream and blueberries again, over which we put the last sheet of syrupy top with milk and refrigerate for at least 4 hours.

After about 4 hours, take the cake out of the fridge, turn it over on a platter in one go, and garnish with whipped cream and blueberries to taste. I also sprinkled some grated chocolate.



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Ingredient Kardinal Schnitte Cake

rock, tray of 38 & # 21535 cm.

  • 5 egg whites
  • 4 whole eggs
  • 1 yolk
  • 10 tablespoons sugar
  • 2 salt powders
  • 1 teaspoon vanilla extract
  • 4 tablespoons flour
  • 500 ml. of whipped cream
  • 2 tablespoons (50 grams) fine powdered sugar
  • 1 sachet of hardener for whipped cream (optional)
  • 250 grams of red currants or other fruits of your choice + 4 tablespoons of sugar
  • or 4-5 tablespoons of your favorite jam + 150 grams of assorted fruits
  • in addition: powdered sugar for sprinkled with 3-4 tablespoons of fruit syrup, sour cherry, liqueur (optional)

Method of preparation

Leaf

Before proceeding, I apologize for the quality of the pictures during the preparation of the Kardinal cake, they were taken at night (I made the countertop late in the evening to increase the next day) and I hope they are intelligible enough.

1. Switch on the oven and set at 160 ° C. 5 egg whites + 1 pinch of salt, beat the hard foam, add 5 tablespoons of sugar at a time and continue beating until the icing sugar dissolves and the foam is very hard.

2. Separately, beat whole eggs with the yolk 1 pinch of salt and 5 tablespoons of sugar until a thick cream is formed and the sugar dissolves completely. Incorporate the flour and vanilla extract with a spatula, slightly lifting the composition from bottom to top, so that the air incorporated by beating the eggs is not lost.

3. The most interesting thing about the Kardinal cake is assembling the countertop. To do this, put the meringue in a pos for garnishing with a large opening. I did not add any tips, I only used the canvas horn, you can just as well use a bag cut at one of the corners. Cover a tray (mine is 35 & # 21537 cm.) With a sheet of baking paper moistened and squeezed well. Draw with the help of pos 5-6 strips of meringue, launching space between them.

4. Pour the pandispan composition between the rows of meringues, the preparation of which I described in point 2.

5. You will get a countertop in which alternating rows of meringue and dough.

6. The top thus assembled is put in the preheated oven at 160 degrees Celsius and baked for 30 minutes.

The specific top for the Kardinal cake is left to cool completely, then carefully peel off the baking sheet and cut into two equal pieces, in the direction of the meringue and pandispan rows.

Preparation of currant jelly

1. For this Kardinal cake, as I told you, I decided to use the currants from the garden. And since I didn't have the ribizli jam prepared, I quickly made a jelly. I put in a saucepan 125 grams of fruit detached from the tails. I also dropped a few blackcurrants (don't kiss them).


2. I added 2 tablespoons of cold water and boiled the fruits, crushing them lightly with the back of the spoon. After the fruits have boiled for 3-4 minutes, I added the 4 tablespoons of sugar and boiled for a few more minutes, until the sugar dissolved. I put the jelly obtained to cool in a bowl of cold water (so that it cools faster and I can use it).

Cardinal cake assembly

1. To assemble the Kardinal Schnitte cake, we choose a plate of the right size. Half of the countertop is placed on a plate. If desired, carefully syrup only the portions of pandispan. I sprinkled the pandispan with a little currant liqueur.

2. I greased the entire surface of this first layer of Kardinal Schnitte cake with the jelly prepared earlier.

3. The cream of this Kardinal Schnitte cake is very simple, practically, whipped cream mixed with small fruits, currants in this case, can also be raspberries. I put the whipped cream, very cold, in a large bowl. The bowl must be quite large, because the whipped cream increases a lot in volume. In addition, while it is beating, we can sprinkle the whole kitchen. It is essential that the whipped cream is very cold, otherwise it can separate (agglutinate). This can also happen if we beat it too much, so we need a lot of attention. As soon as slight cracks begin to form on the surface of the whipped cream, add powdered sugar and hardener (if using). We just fight hard enough and we stop immediately.

4. Keep some fruit for garnish, mix the rest lightly with a spatula in whipped cream.

Decor and serving

Cover the top greased with jam with whipped cream mixed with currants (or raspberries). Place the top on top and garnish with the preserved fruit. That's about Kardinal Schnitte's cake!

Let the Kardinal cake cool for at least 2 hours before serving. Just before presenting it to the table, sprinkle with powdered sugar.


Goodies from Oana

The blueberry market was full. It's very hot outside. conclusion: let's have a cup of ice cream! Cool, rich in fruit, with a fine taste of wild blueberries. Undeniable, right?

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Blueberry ice cream


And as I gave up looking for recipes, I gathered from the kitchen the ingredients that I thought fit:
- 350 g blueberries (wild, but also go for cultivation)
- 300 ml unbeaten whipped cream
- 5 tablespoons of sugar (it's a matter of taste, wild blueberries are slightly more sour than cultivars)
- a vanilla pod (you can use vanilla sugar instead of the 5 tablespoons of plain sugar and then give up vanilla)

Blueberry ice cream

Until I eat another portion, I'll let you taste (visually) this wonder :)

6 comments:

Fragrant and refreshing. I adore! Many kisses!

Licuta, I like that you don't refuse any ice cream: D
I have to make you one with dedication!

How fast it is made, and yet how good it is! Come on, I'm coming for a cup too.

I look forward to seeing you :) I think it's one of the few recipes that is made faster than eaten :))))


Milch Schnitte Cake with Blueberries - Recipes

For the countertop:
-6 eggs
-6 tablespoons sugar
-2 tablespoons oil
-a tablespoon of water
-8 tablespoons flour
-1 baking powder
-1 vanilla sugar

Mix the yolks with the sugar, vanilla, water and oil and beat until they turn white and double in volume. Add flour mixed with baking powder and beaten egg whites. Bake the top until it passes the toothpick test.


Cranberry jelly:
-500 g blueberries
-160 g of sugar
-300 ml of water
-1 vanilla pudding

Blueberries mixed with sugar and 100 ml of water are boiled. When it starts to boil, pour the pudding powder mixed with the rest of the water.


14 comments:

What a good cake, spectacular. They want to grab a piece.

delicious your cake, congratulations, kisses from london

criss is a real treat for your cake. I love blueberries, but unfortunately they are so expensive here.
kiss with love

What goodness and how good it looks.
Have a nice evening.

It looks great. I think it's very tasty. Pupik.

Many thanks Jose Manuel.
Greetings.

Thanks Pity and welcome to my blog.

Thanks Sarah. I found it with 8 lei / kg, I also made jam, I also froze and I made a cake. Next week I will be on vacation and I want to buy more to freeze. Although I cleaned them because I felt sour.

Thank you Little. A beautiful evening for you too.

Sara & Miki, thank you very much. Kisses to you too.

Cristina :) hello I came back after a month :))
how good do your cake look and what do i like blueberries lady ,, yumyyyy

Thanks Anca. Welcome back.

Cristina:
I look beautiful and it looks so delicious. Also HUGE. ja-ja
A big hug
Edith
The Witch

Thanks for the tips, suggestions, decent comments. Anonymous, indecent, insulting messages will not be published.


Cakes by Rebeca

One of my favorite cakes is Milch Schnitte. Today I tried to make it in the form of a cake. The network is the same, except that the cake uses two sheets, a layer of cream and chocolate icing on top.

For sheets we need:
10 eggs
200 g sugar
2 vanillas
5 tablespoons flour
3 teaspoons baking powder
5 tablespoons cocoa
5 tablespoons fine gray
70 ml of milk
250 ml oil
5 tablespoons honey

For the cream:
395 g condensed milk
100 ml of milk
or gelatin
2 tablespoons honey
400 ml whipped cream
2 sachets of whipping cream

I can say for sure that this is my favorite countertop. Both for the taste and for the fact that it looks very good in cakes: thin and uniform.
Separate the eggs, egg white and egg yolks, mix the yolks with 200g of sugar and 2 vanillas, slowly add flour, baking powder, cocoa, semolina, milk, oil and honey. Separately beat the egg whites with a little salt, then add them to the yolk composition. Bake 2 sheets in a tray as large as possible, to be as thin as possible. They need 12-15 minutes on medium heat, then leave to cool, without removing the baking paper.

For the cream, mix the condensed milk with 50 ml of milk. Separately put the hydrated gelatin in 3 tablespoons of water, then, in 10-15 minutes, melt it on steam together with 50 ml of milk. Add this to the condensed milk, mix and add the honey and whipped cream. Refrigerate the cream for 30-60 minutes, until it hardens enough to assemble the cake.

The sheets are cut lengthwise, so that we get 4 long sheets, the assembly is simple: 4 sheets and 4 rows of cream. I scraped the chocolate on top.


I thought, however, to point out the differences between the Milch Schnitte cake and the cake.
Therefore:
- as an assembly, the cake has 2 sheets, cream in the middle and icing on top (the picture is more than conclusive)
- for the cream, the difference is that for the cake we put in the composition 2 sachets of gelatin, compared to one, how much does the cake contain! the idea is that the cake can be eaten with a teaspoon, while the cake must be more stable. That's about it!


Dough: 160 gr flour65 gr powdered sugar80 gr butter1 yolk1 l grated baking powder1 l grated lemon peel Cranberry jelly: 500 gr frozen blueberries2 lg sugar 1 tablespoon vanilla sugarLemon juice1 tablespoon2 ml of lime water Whipped cream: 350-400 ml natural liquid cream2 lg sugar1 vanilla sugar sachet Decor: 100 & hellip Continue reading BLUEBERRY CAKE

The history of sweet cheese goes back a long way to ancient times. Man has learned to make milk and milk preparations since ancient times. Raising animals was a profitable occupation because it brought the family milk and dairy products, meat, wool, skins and furs. Since ancient times, housewives have begun to prepare & hellip Continue reading CHEESECAKE WITH POPPY AND PUMPKIN


Sliced ​​milk / milch cake

It turned out good, good morning! sometimes my top doesn't come out but now I keep eggs in a little warm water and then the egg whites beat so well! It came out fluffy and tasty, and it's so quick to recommend!

SU-PER-BA !! It has an excellent taste and leaves your mouth watering only when you look at it: * :): D It's irresistible !! : *

Nothing is understood about how to prepare the cream. if the countertop still understands something like the pandispan cream cream. I don't know when I put plain milk and in what. the ingredients are also sweet milk but it doesn't appear anywhere what you do with it. Please, when you make a snack, don't add any more meaningless comments, It's kind of good, that you ate everything or stuff like that that doesn't interest those of us who want to know the recipes. They are worthless and pointless, we just get complicated and forget to sound the essentials correctly. tray sizes do not. and cabbage recipe

Maybe it will turn out good but the way the recipe is presented is infectious! She has no head and tail, no logical steps and it seems that the cook or cook has an alter ego that cooks with her (him). You don't know when to make the cream, when to make the countertop, it starts with a cream that has to stay cold but that is eaten even though it hasn't been made yet, etc. I got a headache. I would have liked to cook it but I think it takes me longer to unpack the recipe than to prepare the cake!

The method of preparing the recipe is not presented in any logical order.
Steps 5 and 6 have no relevance for a recipe.
When looking for a recipe, I would like to see logical steps built on the principle: action and expected result.
A recipe should be limited to the necessary steps, not to completely subjective and irrelevant adjacent stories.


Explore Cuisine


I made this recipe a long time ago, taking inspiration from Amalia's blog, another blog I prefer. It cooks quickly, looks very good (I took the pictures in the evening and they are not very successful) and it is also very tasty. I hope you enjoy!
I made this recipe a long time ago, inspired by Amalia's blog, one of my favorite blogs. It can be prepared quickly and looks very good (I took the photos in the evening and they're not too great) and it's very tasty. I hope you enjoy!


Ingredient / Ingredients:

4 eggs
3 tablespoons olive oil / 3 tablespoons olive oil
100 g flour / 100 g plain flour
250 g bacon / 250 g bacon
1/2 lta baking powder / 1/2 teaspoon baking powder
a little salt, pepper / salt, pepper

How it's made:

Chop the olives, peppers, meat (in my case it was a combination of bacon with dried German salami and boiled chicken breast). Chop the green parsley and grate the cheese.

Mix eggs well, gradually add oil and flour mixed with baking powder, spices, and finally with a spoon incorporate the ingredients cut into pieces.
We mix the eggs in a bowl, we add the oil and the flour slowly, add spices, and at the end we gently fold the chopped ingredients into the mixture.

Pour the composition into a lined tray. Sprinkle Parmesan and green parsley on top.

Bake in the preheated oven at about 185 degrees for 45 minutes until slightly browned.
We place the pan in the preheated oven at 370 degrees for 45 minutes, or until it’s golden brown on top.

Let it cool, take it out on a plate and cut it into slices. Bon appetit!


IMPERIAL CAKE

The responsibility for this recipe belongs exclusively to Ms. Alexandra Carlan.

Method of preparation

100 g household chocolate
100 g sugar
60 g butter
40 g white flour
40 g zeamil (or starch)
20 g black cocoa
2 yolks
3 egg whites
1/2 sachet baking powder
2 tablespoons cold water

250 ml sweet cream
75 g cocoa
2 teaspoons powdered sugar

100 g chocolate granules
100 g chocolate flakes

Mix the zeamil (or starch) with the flour, baking powder and cocoa, then sift them. Separately, rub the butter in a bowl, add 40 g of sugar and continue to mix until the composition turns white. Stir in melted chocolate and egg yolks, then mix well. Beat the egg whites together with 60 g of sugar and 2 tablespoons of cold water.

Mix the two compositions and incorporate the egg whites. Pour the composition into a cake pan greased with butter, level with a spatula and bake for 40-45 minutes at 170 ° C. Remove from the pan and leave to cool.

Pour the cocoa into a bowl with the sifted sugar and cream. Mix the composition well. Cut the countertop in half horizontally and spread the cream on the first half of the countertop, then place the other half on top. For the cream, beat the cream with the sugar and cocoa. Cover the cake with cream.

Glue chocolate beads on the edges of the cake, using a knife. Cover the entire surface with chocolate flakes. Put the cake in the fridge at least 2 hours before serving and take it out at least 1 hour before.


Video: BLUEBERRY CAKE. Moist u0026 Tasty. Easy DIY demonstration (August 2022).