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Dessert cake Coffee heart with icing mirror

Dessert cake Coffee heart with icing mirror


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The day before, prepare the decorations: melt the two types of chocolate on a steam bath and pour into two pockets or put the chocolates in special bags for chocolate that are sealed and dipped in a bowl of hot water, then cut the bags at the tips and draw the desired decorations on baking paper: a couple and a cookie with a wish, decorated with pearls and colored sugar. Refrigerate until used.

For the top: whisk the egg whites with a pinch of salt and 5 ml of sweetener (or the equivalent of 5 tablespoons of sugar depending on the sweetener you use), gradually add the egg yolks, baking powder, flour and walnuts. The composition is poured into a heart shape with a removable ring, prepared with baking sheet. Bake on low heat for 30 minutes or until the toothpick test passes. Leave to cool.

For the syrup, make a weaker coffee and leave it to cool. Sweeten with 2.5 ml sweetener.

For the coffee cream: mix the mascarpone cheese with the mixer, add the Bourbon sugar, cocoa, liquid cream and coffee, mixing until it becomes creamy.

For the white cream: beat with the mixer, the mascarpone cheese together with the Bourbon sugar and the liquid cream until it becomes creamy.

For the mirror glaze: hydrate the gelatin sheets in 100 ml of cold water

Separately, boil, over low heat, in a saucepan, the water with the sugar and condensed milk, stirring until the sugar dissolves. Pour the mixture into the bowl in which we crushed the white chocolate, stir until the chocolate melts. When the temperature drops below 55 degrees, add the water-squeezed gelatin, stirring until dissolved. Leave to cool.

Assembly: cut the top into two sheets, syrup with coffee, fill with coffee cream. Dress in white cream and level as evenly as possible.

Decoration: when the icing temperature has reached 25 degrees and has reached the consistency of honey, dye is added without exceeding the maximum amount mentioned on the package. Stir, strain and pour over the cake. If you want to cool it faster, you can put it in the fridge, but you have to check it often, so that it doesn't get too cold, because it will thicken like a bun and will not adhere well to the cake.

Remove the cake from the removable form, leave it on the plate or on the base of the form. It is placed on a support (I use a cup of ice cream) placed in turn in another tray (I use a tart tray).

Pour the icing in a circular motion from the center to the edge, letting it flow over the sides. The icing that has fallen into the tray can be reused if you need to give it another coat. Do not use a spatula to level it!

Garnish with dried, ground goji berries. Refrigerate. When it has cooled well, add the chocolate decorations. Refrigerate until ready to serve.


Gates: 16

Diameter of the heart shape: 22.5 cm

Cooking time: 30 min

Preparation time: 3h



Good appetite!


If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2019/05/tort-inima-de-cafea-cu-glazura-oglinda.html


Coffee and cardamom mousse cake

A double espresso coffee is prepared with the help of the Prima latte Breville espresso machine. Leave to cool.
Preheat the oven.

Ingredients for Countertops it must be at room temperature.
In a bowl, froth the butter with a pinch of salt and sugar with molasses.
Add one egg, mixing well after each one.
Add the cooled coffee, mix further, add the baking soda, flour, cocoa. Homogenize and pour the composition into a small tray (28 x 20 cm) provided with baking paper.
Bake in the preheated oven at 170 degrees C for about 25 minutes.
Remove, leave to warm.

The gelatin sheets are hydrated in cold water.
Separately, in a bowl, mix the yolks with the sugar. The composition is transferred to a steam bath and mixed until it binds and becomes creamy.
Melt the chocolate together with the coffee on a steam bath or in the oven. Add over the yolk cream, then mix well.
Hydrated gelatin is added to this hot composition.

Chocolate cream should be left to warm for about 15-20 minutes.
Add the flavors (rum, cardamom) and mix to even out.
The liquid cream is mixed with a mixer until it becomes frothy and firm.
In the tempered chocolate cream, add a little whipped cream, then mix gently until smooth.
From the cooled countertop, cut heart shapes, place them in the mounting forms. With the help of acetate foil, the walls of the molds are covered. Pour from the mousse composition about 3-4 cm in height. The forms are left to cool for a few hours or until the next day.

For the glaze, melt the dark chocolate, then add boiling water and mix vigorously until smooth.
The icing will come out glossy, more liquid and perfect for icing the dessert.
Before icing, I recommend putting the dessert in the freezer for 10 minutes. Thus, the hot glaze will not melt from the mousse composition and will settle nicely.
May it be useful to you!


Poppy check and coffee icing

In grandma's recipe, the recipe is called "Chec duduia Lizuca".

ingredients: 125 grams of butter, 300 grams of flour, 300 grams of sugar, three eggs, 150 grams of raisins, three tablespoons of poppy seeds, 200 milliliters of milk, orange peel or vanilla sugar, an envelope of baking powder.

For the glaze: 200 grams of powdered sugar, two tablespoons of highly concentrated coffee, a sachet of ness (very flavorful).

Preparation: Rub the butter with the sugar very well. Add, in turn, a whole egg, then the spices, baking powder and poppy seeds. Add a tablespoon of flour to the composition and the raisins, mix well, then add the milk and the rest of the flour. Homogenize the composition. Put the cake in a pan greased with butter and lined with flour and bake it, at the right heat, in the preheated oven for about 30 minutes. Let the cake cool in its tray, then take it out on a plate.

The icing is prepared as follows: Rub the powdered sugar well with the two tablespoons of coffee. The composition should look like a sherbet. Put the pot in a bowl with very hot water and continue to stir. When it softens a little, set aside, add a teaspoon of ness and stir a little more. You need to prepare the icing when the cake is ready and taken out of the pan and cooled well. Pour the hot icing over the cake to dress it evenly. Apply the glaze several times, after the previous layer has cooled well, so that the start is thick.

Eva's advice: Be careful how much your child eats! The icing contains a lot of coffee. Try it yogurt cake which goes very well with coffee icing.


Coffee cake, blackberries and red wine sauce

Recently, we celebrated a dear event in our family, Dad's birthday.
We tried to sweeten it, among other things, with a chocolate cake. I overcame my pregnancy and especially my reluctance to coffee, chocolate and I managed to make a cake that would bring something new and that he would like.
The point of inspiration was Paula's delicious cake, but the trajectory was deviated and resulted in what you will see.
Happy birthday, Daddy! Be with us for many years, healthy and fulfilled! We love you so much!



  • Countertops
  • 1 + 1/2 white flour dogs
  • 1 +1/3 cup sugar (I used raw)
  • 1/2 cup cocoa
  • 5 gr baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon grated salt
  • 2 eggs
  • 1 cup coffee (I used an espresso)
  • 1 cup yogurt
  • 1/3 cup oil 1
  • vanilla seeds
  • cheese cream
  • 500 gr cream cheese
  • 3 eggs
  • 150 gr butter
  • 150 gr raw sugar
  • vanilla seeds
  • syrup
  • 200 gr mure
  • 300 ml sweet red wine
  • 4 tablespoons raw sugar
  • 50 ml cherry liqueur
  • glaze
  • a tablet 200 gr cioco (high cocoa content)
  • 3 tablespoons sour cream
  • a small cup of sweet milk
  • chocolate praline
  • sweet roses for decoration

[preparation title = & # 8221Preparation & # 8221]

We prepare the worktop first.
Mix the dry ingredients: flour, sugar, cocoa, baking powder, baking soda and salt. Separately mix eggs with yogurt and oil and pour them over the dry ingredients, mixing with a whisk. We also add vanilla seeds.
Pour the hot coffee over the composition, mixing well until you get a liquid dough. Paula's recipe recommends baking two worktops, but I only made one.
Pour the composition into a greased baking dish lined with flour and bake in the oven to bake the top, about 45 minutes.

Meanwhile, prepare the cheese top. Ideally, we should have another baking dish with the same diameter. If not, wait for the countertop to ripen and then clean and use the same form of baking.
In a bowl, mix the butter with the sugar, add the cream cheese, eggs and vanilla seeds. Pour the composition into a baking dish and bake for about 30 -40 minutes.


For the syrup
Boil the blackberries, wine, cherry liqueur and sugar and let it simmer for about 20 minutes.
After the tops have baked and cooled, we can start assembling the cake.
We cut the cake top into two layers. On the first layer, put a spoonful of the wine and blackberry sauce to syrup the top. Next is the layer of cheese, the rest of the blackberries and the second layer of cake top syrup with the rest of the wine sauce. The countertop should not be very syrupy.

Let cool and prepare the chocolate icing.
Melt the chocolate with the cream and add the milk. Mix and leave on the fire as long as we obtain a creamy and quite liquid composition.
Pour the icing over the cake and level the whole cake with a spatula. Add the pralines on top and let it cool for about half an hour. Then we pour some & # 8220fire & # 8221 of rose jam.


How to make mirror cake icing

The most spectacular dessert lately is the mirror cake. & Icircl you know for sure, the social networks are full of pictures and videos that are more and more spectacular with this cake. Unique combinations of colors and patterns, which make any cake trivial, a unique and special one.

For desserts, more than anything, appearance matters a lot. And the icing cakes are, from our point of view, the most spectacular. You can use this icing over absolutely any type of cake and countertop and we assure you that the result & icirci will turn your back on your friends.

All you need are some ingredients and some shades of food coloring. But you can do very well with a single color, from which to make a glaze & gradient icircn. For example, if you only have red dye, you will divide the icing into four pots and put one, two, three drops of dye. So you get three shades of red and one shade of white.

You can play with the colors as you want, imagination is the limit. We teach you how to make the base, ie the glaze, and further you can improvise.

  • 300 ml of water
  • 375 g sugar
  • 1 can of condensed milk
  • 10 g gelatin
  • 750 g white chocolate
  • food coloring

Put the water and sugar in a bowl on the fire and stir until the sugar has melted and the syrup is boiling. Turn off the heat and add the condensed milk.

Put the gelatin soaked in a bowl of cold water and break the chocolate into pieces. After soaking, place the drained gelatin over the glaze and mix well. Pour everything over the white chocolate and mix well.

You can mix with a vertical mixer if needed. When the icing has blended, strain it to make sure there are no melted chocolate pieces. Divide the glaze into several pots, depending on how many colors you use.

Put a few drops of food coloring in each bowl and mix well. Pour the icing over the cake and the colors will mix very nicely.


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