In the evening I took the cherries out of the freezer, put them in a sieve and put a cup of sugar on them and left them until the next day.
We rub the yolks with the powdered sugar, adding spoon after spoon and mixing well after each spoon of sugar, until it becomes a frothy cream. Then we incorporate the flour, mixing with a wooden spoon from bottom to top with slow movements. beat the salt with a hard foam, add the lemon juice and then incorporate it into the yolks, mixing from the bottom and top with slow movements. baking paper, tray with dimensions 20/30 cm, we pour the white composition, then on the one with cocoa and with a skewer stick we mix the two compositions. On top we put the drained cherries well. when it passes the toothpick test. It is left to cool and then portioned.
Cream : Put the cream powder in a bowl, add the sugar, cocoa and milk and mix. Separately, melt the butter on the fire and leave it to cool for 15-20 minutes, then incorporate it into the cream. Leave it in the fridge until cool the countertop
After portioning the top, we syrup each piece with the syrup left by the cherries and garnish with cream.
Method of preparation
Strawberry and meringue cake
Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a
My Halloween cake
We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons
Fruit cake in two colors, appetizing and very tasty
Ingredient:6 eggs, 150g caster sugar, a sachet of vanilla sugar, 6 tablespoons oil, 6 tablespoons milk, 250g flour, 10g baking powder, 2 tablespoons cocoa, a vial of vanilla essence, a vial of rum essence, a pinch of salt knife, 150 g cherries (or other fruits).
Method of preparation.In two bowls, separate the egg whites from the yolks. The egg whites are mixed with a pinch of salt until a white foam is obtained, then the sugar is gradually added and mixed until the sugar melts and a white, glossy and hard foam is obtained. Rub the yolks with the sugar and gradually pour the oil into a thin thread, and mix until they become slightly creamy. Mix the yolks with the egg whites and mix the two compositions. Add the warm milk, the flour mixed with the baking powder and mix all the ingredients well with a spatula with movements from top to bottom. The composition obtained is divided into two equal parts. In one part add the rum and cocoa essence and mix well and in the other part mix only with the vanilla essence.
Line a 28 / 38cm tray with baking paper, grease it with butter and pour the cocoa composition. Add the fruits lightly passed through the flour so that they do not sink into the dough and pour the vanilla composition over them.
Bake the cake in the oven heated to 180˚ for about 30-35 minutes, then leave to cool in the pan, powder, portion and serve hot or cold as desired.
The cherry cake
Melt the chocolate on a steam bath, then let it cool a bit. Gradually add the rest of the ingredients. First the sugar and butter, which mix well until the crystals melt. Separate the egg whites from the yolks, beat them with a little salt until they form a foam, then add them both over the other ingredients. Mix again, then incorporate the flour. The resulting composition is placed in a pan greased with oil and lined with flour and placed in the preheated oven.
While the chocolate top is baking, you can also prepare the cream for the cake. Melt a tablet or two of white chocolate on a steam bath, depending on how much cream you want to put. Leave it to cool, then mix it with whipped cream and set the container aside.
Check that the countertop is baked, remove the tray and set it aside until you can cut it in half. Put the white chocolate cream on the countertop sheet, place the cherries on top, after you have removed the seeds, then cover everything with the other half of the countertop. For more special occasions, you can dress the cake with cherries in chocolate icing and decorate it with refined almond flakes or delicate cherries. Cut the cake according to your preferences and arrange the slices on a plate.
Cherry cake in two colors - Recipes
PLUSHY CAKE WITH CHERRIES AND BITTER CHOCOLATE
What I'm saying now is nailed down:
Cake with cherries and bitter chocolate!
Some have already exclaimed, "Lord, what a mess!"
In fact, I was trying to make a dry joke.
INGREDIENTS for a tray 35 & # 21520
- 6 eggs
- 200 gr of flour
- 180 gr sugar cough
- 3 tablespoons oil
- 1 sachet of baking powder
- 500 gr pitted cherries (I used frozen cherries well drained of water)
Ingredients for dark chocolate cream
WORK PLAN fluffy cake with cherries and dark chocolate
Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the sugar and mix until you get a firm foam.
Separately, in another bowl, mix the yolks with the oil then add the yolks over the egg whites and incorporate with a silicone spatula.
Gradually add flour mixed with baking powder, sifted. We incorporate everything with a palette, until we obtain the composition
We spread the composition obtained in a tray 35 & # 21520 cm, lined with baking paper. Add, on top of the dough, the cherries drained well of water
Put in the hot oven for about 30 minutes at 180 degrees, until nicely browned on top
While the cake is in the oven, prepare the cream, because it will have to stay in the fridge. Put the whipped cream on the fire and heat it, without reaching the boiling point. Remove from the heat, then add the broken chocolate into small pieces and stir until the chocolate is completely dissolved.
Let it cool, then let it harden in the fridge.
Cut the cooled cake in half lengthwise (like on a cake tray), and spread chocolate cream in the middle
Cake in two colors
140 g margarine / butter, 170 g flour, 100 g sugar, 5 eggs, 200 g powdered sugar, 140 g ground walnuts, lemon peel, 1 baking powder quenched with vinegar or lemon, 1 vanilla sugar powder, a manna de pesmet
Difficulty: Average | Time: 1h 20 min
How to make rolled stuffed with nutella in two colors
yolks, together with 100 g old cough powder they will mix until they become a white foam.
whites hard foam will be added over yolks, mixing with a spatula until completely incorporated, following White flour sifted and mixed with baking powder, mixing with the spatula from bottom to top.
dough obtained will be divided into two vessels evenly, one will be left white, the other will be mixed with cocoa powder.
In a 30/30 cm stove tray lined with baking paper it will be put first dough with cocoa, then put the contents over with the cocoa-free dough that we spread with a light spatula and put in the preheated oven at 180 degrees, the tray from the oven will be given for about 15-20 minutes, until it passes the toothpick test.
After baking, rolls will be transferred to another baking paper (the part with cocoa to be on the baking paper), greased the top with nutella in a thin layer, rolling lightly and wrapped in baking paper.
Roll stuffed with nutella it will be refrigerated for about 30-35 minutes then portioned into a roll and served as a dessert. P
For the look, you can powder it with powdered sugar, grated chocolate, coconut flakes and even multicolored candies.
PLEASANT TASTE !!
Cherry cake in two colors - Recipes
The boat on the waves floats lightly,
The commander orders a sour dessert.
INGREDIENTS for the countertop
- 200 gr butter at room temperature
- 4 eggs
- 180 gr. of sugar
- 300 gr flour
- a sachet of baking powder
- a pinch of salt
- 150 ml milk + 3 tablespoons milk
- 2 large tablespoons of cocoa
- 500 gr pitted cherries (cherries can also be used)
- 500 ml of milk
- 4 yolks
- 50 gr flour
- 2 tablespoons starch
- 180 gr powdered sugar
- 160 gr butter at room temperature
Ingredients for the glaze
WORK PLAN Danube Waves cake
To prepare the top, the butter must be taken out of the fridge and left at room temperature. Mix the soft butter (be careful, not melted) with the sugar until you get a homogeneous cream. Then add eggs one at a time and mix on low speed. Finally add flour mixed with baking powder (sifted to avoid lumps), alternate with milk (150 ml ml). Mix everything at low speed, until complete homogenization.
We divide the obtained dough into two parts. We put half of it directly in the tray (25 & # 21535 cm), covered with baking paper, we mix the rest of the composition with cocoa and the 3 tablespoons of milk.
Add the cocoa mixture evenly over the white top.
Then place (as in the picture), cherries or cherries without seeds and drained of juice.
For lovers of cherry cakes in combination with chocolate, I also recommend the fluffy cake with cherries and dark chocolate. Then put the dough in the oven heated to 170 degrees for about 35 minutes.
When the dough has cooled, lightly peel it off the baking paper and put it back in the same tray.
To prepare the cream, mix the yolks with the sugar until they change color and increase in volume
then add the sifted flour and starch and mix at low speed. Add about 50 ml of milk.
We put the rest of the milk on the fire and when it reaches almost boiling point, we gradually add the mixture of galenus and we mix continuously with the whisk. We keep it on the fire until we get the consistency of a pudding, then we take it off the fire
and let cool and reach room temperature. Then mix the soft butter until you get a foam and gradually add the vanilla pudding until you incorporate it all. Mix at low speed
We spread the obtained cream over the cooled countertop.
Put in the fridge, then prepare the chocolate icing. Heat the whipped cream (without boiling), then remove from the heat and add the chocolate pieces and mix until the chocolate is completely dissolved. Leave the icing in the fridge to harden a little, then we can pour over the cream.
It is preferable to leave the cake overnight in the refrigerator, then portion it nicely, taking care to cut around the cherries to get a beautiful section.