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Cake with caramel cream and vanilla

Cake with caramel cream and vanilla

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Countertop sheets:

Mix the flour with the starch, if you do not use starch, then add 200g of flour.

Separate the egg whites from the yolks. Put half of the amount of sugar over the yolks.

Whisk the egg whites, when they start to harden, gradually add the rest of the sugar. Beat well until you turn the bowl over and it does not flow.

Beat the yolks well, until they become white foam and increase in volume 3 times.

One third of the beaten egg white is carefully mixed with the yolks. The movements must be slow and in the up-down direction.

Over the above composition add flour mixed with starch by slow mixing.

The egg whites are added to the previous composition. Mix very carefully, from top to bottom in no case do not make circular movements.

Put a piece of baking paper at the bottom of the tray, pour the composition and put it in the preheated oven. In the first 15 minutes do not open the oven, when it is browned, do the test with the toothpick.

Don't be afraid if the pandispan rises a lot in the oven, and after it cools down, leave it.

Let it cool.

It is good to leave it for several hours (at least 8 hours) and then to cut it. It is best to do it in the evening, and to decorate it on the 2nd day.

Syrup the sheets with a syrup made from burnt sugar.

Put the cream (caramel cream) on the first sheet.

I used the bought caramel cream and vanilla cream, which I prepared according to the instructions on the box.

Syrup the second sheet.

Spread the cream on the second sheet (vanilla cream), again syrup on the third, cream, and the last one ends with the syrupy sheet

Garnish with whipped cream and I put half biscuits all around

Good appetite!

For the dough you need 250 ml of water, 125 g of butter with 80% fat, 125 g of flour, 4 large eggs and a pinch of salt.

For vanilla cream you need 3 yolks, 100 g sugar, 30 g starch, 500 ml milk, a vanilla bean or a teaspoon of vanilla extract and 50 g soft butter.

For the caramel sauce you need 200 gr sugar, 50 gr butter, 200 gr liquid whipping cream and a pinch of salt. In addition, you need more ice cream to serve.

Start with vanilla cream first, to have time to cool! Mix 400 ml of milk with the sugar and boil everything. Grow the vanilla pod, remove the seeds with a knife and add them to the milk. When it starts to boil, turn off the heat and let it infuse for 10 minutes, covered with a lid.

Mix the yolks with the starch and the rest of the milk in a bowl. Remove the vanilla pod from the hot milk and pour little by little over the yolk cream, stirring constantly with a whisk. Move the mixture back into the pan and simmer until it thickens. Turn off the heat and add the butter, then mix the cream well. Pour it into a bowl and cover it with cling film, so that no crust forms. Leave it to cool to room temperature and then move it to the fridge until you prepare the donuts for profiterole. Boil water with diced butter and a pinch of salt, and when it starts to boil add flour. Mix well until incorporated and leave the mixture on the fire for a few minutes, until it begins to peel off the walls of the pot. Allow the composition to cool, then gradually add one egg and mix well after each one, until the dough becomes homogeneous. Put it in a posh and form the donuts in a tray lined with baking paper. You can also put them with a teaspoon, leaving space between them, so that they do not stick. Put the tray in the preheated oven at 200 degrees and leave them for 10 minutes, until they swell and turn slightly golden. It is important not to open the oven door at all during baking! Then lower the temperature to 170 degrees and leave them for another 10 minutes, so that they are well cooked inside. When they are ready, remove the tray and leave them to cool.

Meanwhile, prepare the caramel sauce: put the sugar in a double-bottomed saucepan and let it caramelize over low heat until golden. Don't leave it on the fire anymore because it will become bitter! Put the pan to one side and add the butter, then the liquid cream and put it back on low heat, stirring gently, until the burnt sugar dissolves. Add a pinch of salt and the caramel is ready! Allow to cool to room temperature.

And now, the final operation! Cut the profiterole shells to one side and fill them with cold vanilla cream, place them on a plate or in a dessert cup and pour the caramel sauce on top.

You can serve profiterole with your favorite ice cream, whipped cream or fruit, as you like!

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Any special anniversary is unique and requires a long-awaited cake as the piece of resistance of the event that you will surely keep in memory for a very long time.

This is how this cake with caramel cream and peaches is prepared with a lot of passion for both my birthday and that of my friend Doina, who was born on the same day as me.


  • 8 eggs
  • 8 tablespoons sugar
  • 7 tablespoons flour
  • 3 tablespoons cocoa
  • almond extract
  • 100 gr. sugar
  • 2 lg. the water
  • 200 ml. liquid cream
  • 150 gr. butter
  • 3 yolks
  • 1 sachet of vanilla sugar
  • 1 teaspoon jelly
  • 150 gr. ricotta
  • 150 ml. liquid cream
  • 150 gr. compote peaches
  • vanilla essence
  • 5 gr. gelatine

For the syrup: chocolate liqueur and compote juice

For glaze and decoration: marshmallow fondant

Sift flour and cocoa powder into a bowl.

I mix the eggs very well together with the sugar and a pinch of salt until they almost triple and I get a creamy and quite dense mixture.

I add the almond essence and the dry ingredients while mixing quite lightly with a spatula until they are completely incorporated.

I preheated the oven to 190 °. I line a cake form with butter and flour, pour the composition and put it in the oven for 30 minutes.

After the estimated time, I check its firmness and do the test with the toothpick which confirms to me every time that it is baked.

Cool in the pan while preparing the caramel cream.

Put the sugar in a bowl on the stove with the two tablespoons of water and let it simmer until it becomes a little copper and caramelizes evenly.

I put it aside, add the liquid cream, stirring constantly, then the yolks one by one.

I return with the pot on the stove and let the cream simmer for a few more minutes until it thickens enough.

I turn off the heat, I add the butter that I homogenize well, then I prepare the gelatin that I hydrate separately for 4-5 minutes. It's time to add another tablespoon of water and heat it in the microwave for 10 seconds until it dissolves completely.

Now I put it in the prepared cream, mix well, cover it with a plastic wrap and let it cool.

Pumpkin and caramel cake

Pumpkin is my big fall challenge. Every year I propose to make a new recipe with it, because I really like it. And so far I have succeeded, I have even done two or three per season. I tried pumpkin cake before and it came out great. I also made an American pumpkin pie, and a roll, and sweet tarts, and even a salty tart with pumpkin and spinach.

This cake was just waiting for the pumpkin season to be tested. It's incredibly easy to make and fabulous in taste. And it's the joy I found in a week with too gloomy weather for my taste.

Pumpkin and caramel cake

Ingredients (for a cake 18cm & # 8211 8-10 servings)

  • 200g pumpkin puree
  • 150g sugar
  • 85ml sunflower oil
  • 2 eggs
  • 125g flour
  • ¾ teaspoon baking soda
  • ½ cinnamon teaspoon
  • ½ teaspoon ginger powder
  • ¼ teaspoon nutmeg
  • a pinch of salt

Cream cheese with butter

  • 150g butter (slightly soaked at room temperature)
  • 300g powdered sugar
  • 300g cream cheese

Caramel sauce

Method of preparation:

For the countertop you need pumpkin puree. I make my own baked pumpkin, blended with a blender. I usually bake a whole pumpkin and then I put my chilled puree in the freezer divided into portions of 150-200g.

Pumpkin puree mix with a whisk with eggs, sugar and oil.

In a separate bowl mix the flour, baking soda, spices and a pinch of salt.

Then incorporate the dry ingredients into the wet ones with a spatula until you get a homogeneous mixture.

Divide the dough evenly into 2 trays of 18cm lined with baking paper.

Bake the tops in the preheated oven at 180C, for 20-25 minutes or until a toothpick stuck in them stays clean.

Let them cool for a few minutes in the pan, then remove the countertops on a grill to cool completely. You can even make them the day before and keep them in the fridge.

For the cream mixes soft butter with powdered sugar until you get a creamy and fine mixture. Gradually add cold cheese cream and mix each time until perfectly incorporated. At the end, you can add 1 teaspoon of vanilla extract, optional.

Level the countertops and cut each one in half, horizontally.

Divide the cream into ⅔ and ⅓ . You will use the larger part to fill the cake, and you will use the smaller part to cover the cake on the outside.

Place the first countertop on a plate / tray. Spread on its surface a part of the cream kept for filling. Cover with the next countertop and then with another layer of cream and so on until the last countertop. Put the cake in the fridge in the fridge for 15-20 minutes.

After this time spent in the cold, you can take out the cake again and spread the cream kept for decoration on its surface and on the sides as smooth as possible, with the help of a metal spatula.

Let the cake cool for a few hours.

For decoration, prepare a caramel sauce.

Put the sugar with enough water to cover it over medium heat. Have patience to boil and begin to caramelize. Do not mix or move the pot, but from the moment it starts to take on color, the whole mixture will keep an eye on it. When it reaches the color of amber, take the pan off the heat and put the butter. Wait for it to melt, then pour in the liquid cream. He will mumble and throw some hot drops. But it's a normal reaction. Turn everything on the fire and let it boil for 1 minute, stirring occasionally.

Be patient with the sauce to cool before you drop it on the edge of the cake. It doesn't have to be completely cold, because then it won't flow.

In the meantime, get ready seed decoration.

Put the sugar with a little water to caramelize. When it turns golden to light brown, take the pan off the heat and pour the hot liquid over the seeds laid evenly on a baking sheet placed in a tray. Allow the caramel layer to harden before breaking it into small pieces.

On the cooled cake drip caramel sauce on the edges to form elongated drops. You can do this with a small dui pouch or a baking paper cone. Or even with a teaspoon if you can't do otherwise. On top of the cake he places pieces of cranberry with seeds through it.

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Recipe for cake with ness cream and vanilla

Here are 5 cake cream recipes, delicious and easy to prepare! An extremely delicious cake with a fine combination of vanilla and chocolate. We rub the yolks with oil and vanilla essence over the egg whites and. Add the vanilla essence, the yolks and mix. Recipe Creamy Cake with Ness and Mac from Cookbook, Sweets. Rating: 4 & # 8211 A review & # 8211 1 hour Recipe Cake with walnut cream and ness & # 8211 Tasty. Separately beat the butter to make a foam, add the yolks and cocoa cream, then the ground walnuts and a tablespoon of ness. We spread the obtained cream over it. The coconut and vanilla cake is one of the best I know. How to make apple cake and vanilla cream with biscuits with icing. Jul This Pin was discovered by Mihaela Romanescu.

Discover (and save!) Your own Pins on Pinterest. D I love coffee, nes, even Inka, when you kiss them. The meringue cake with vanilla cream and ness is a delicious dessert for any birthday or festive occasion.

The crispy meringue top blends perfectly with. Paris Brest cake with ness cream and strawberries, a fine, elegant dessert. CAKE WITH COCOA SHEETS AND VANILLA CREAM & # 8211 Recipes All Kinds Of Food.

Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

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Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with

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