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Surprise cake

Surprise cake

Surprise Cake Recipe of 20-05-2016 [Updated on 29-08-2018]

The surprise cake is a rather special dessert that will allow you to amaze your children and, why not, even adults, with little more than minimal effort.
Yes, because, whatever you may think, the recipe is anything but difficult;) I prepared it using a four-quarter cake as a base, quite moist even without filling and wet, and filling it with smarties, but of course you can customize it as you prefer, following only the "technique" to get the final surprise.
This recipe is also taken from my second book, "Misya's menus 2": you can find it in the chapter dedicated to children.
And in fact it is precisely to amaze the little one of the house that I prepared the surprise cake, I won't tell you the face that Elisa made when I cut the cake and saw all those colored smarties come out, she had her eyes full of wonder and my heart full of joy for having given her a cake that is definitely to remember;)
At the bottom of the recipe you will also find the video recipe shot at my house, so you can watch me while I prepare it: so you will also have an extra help;)
So I leave you to the recipe of this cake filled with smarties and go back to my Valencian occupations, this morning I would like to carve out some time to go for a ride to the market and taste some other typical dishes! Kisses and we'll read later: *


How to make the surprise cake

Whip eggs and sugar in a large bowl.

Once foamy, add the softened butter and mix.

Also add flour, baking powder, lemon peel and vanilla and work until the mixture is smooth and homogeneous.

Pour the dough into a greased and floured mold and level the surface well.
Bake the cake for about 40 minutes in a preheated static oven at 180 ° C.

Once ready, turn it upside down on a wire rack and let it cool completely.

Cut off the top of the cake and set it aside for later use as a lid.

With the help of a spoon or a digger, empty the cake, leaving a border of about 1.5 cm thick.

Fill the newly created cavity with smarties.

Whip the cream, use it to cover the side edges and close with the lid set aside.

Cover the cake entirely with the whipped cream, then cover it with the colored sprinkles

Cover the whole cake with whipped cream, decorate with colored sprinkles and leave to harden in the fridge for at least 30 minutes.

The surprise cake is ready: cut the slices carefully so as not to spoil the smarties inside.

And this is the link to the video recipe;)

Savory pie with zucchini surprise

The surprise pie with zucchini is a delicious recipe that will thrill your guests. Among other things, it is very quick to do because you can easily use the ready-made shortcrust pastry. Great solution when you have guests, isn't it?

time: 1 hour and 20 minutes

  • Buitoni ready-made shortcrust pastry - a pack of 230 g
  • Zucchini - 800 g
  • Fresh spring onions - 50 g
  • Dried chives - 1 tbsp
  • Dried parsley - 1 tbsp
  • Dried marjoram - 1 tsp
  • Fresh salami for spreading - 150 g
  • Mozzarella - 125 g
  • Extra virgin olive oil - 2 tbsp
  • salt

Download the PDF of the recipe (175 downloads) .

The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish called "Double Surprise Cake", below you will find the list of ingredients, an exhaustive description of the procedure for cooking this delicious recipe and the video with the salient steps to prepare this delicious dish.

  • 400 g flour 1,
  • 200 g toasted almonds with peel,
  • 150 g butter,
  • 3 eggs,
  • 1 sachet of baking powder,
  • grated lemon peel
  • cherries' jam,
  • Cherries in Syrup,
  • 8 amaretti biscuits

Prepare the almond shortcrust pastry by putting the toasted almonds with the peel in a blender together with a spoonful of flour. Finely chop, so as to obtain a kind of flour.

If you want you can replace the almonds with normal flour. Add the almonds to the wheat flour and add the soft butter into small pieces.

Work with your hands, in order to obtain a sandy mixture. Add the grated lemon peel, baking powder and whole eggs.

Work the dough for a few moments, until you get a homogeneous and compact mixture to be used immediately without letting it rest.

Grease and flour a tart pan. Take a part of the dough and spread it with your hands at the base of the pan, so as to obtain a layer of about half a cm.

Spread a little bit of cherry jam (not too much, it should veil the base) and crumble a little dried macaroons on top. With the remaining dough, make sausages and cut into thick slices.

Put a canned black cherry in the center of each slice and close the dough on it, forming balls. Arrange the balls obtained on the jam and crumbled macaroons, spacing them a little. Bake for 40 minutes at 180 & # 176.

Video of the recipe Double surprise cake

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    NUT PIE. with surprise!

    I wanted to enrich the classic walnut cake, already very good on its own, with a filling of pears and chocolate chips .. a delight!
    A somewhat rustic cake, excellent for breakfast and for a snack.

    - 200 grams of flour 00
    - 200 gr of chopped walnuts
    - 150 grams of sugar
    - 150 gr of melted butter
    - 2 eggs
    - 1 sachet of yeast
    - 100 gr of chocolate chips
    - 1 pear

    Beat the egg whites until stiff.
    Work the butter with the sugar, add the egg yolks, flour, yeast, walnuts, milk and egg whites previously whipped.
    Wash, peel and cut a pear into thin slices.
    Take a cake pan, grease it and flour it, pour half the mixture, put half the chocolate chips on top and distribute the pear slices, sprinkle the remaining chocolate chips and the mixture.
    Bake in a preheated oven 180 & # 176 for about 30 minutes.

    The Paper Pastry Chef

    This afternoon I was leaving for the gym when my cell phone rings. My mother.
    I "Tell me".
    She "You know. There is the Pharmacist (I don't say her name since I don't have her consent) who would like a cake for tonight."
    Me "Mom. But I'll be free around 18:00. So what do I do to him?"
    The Pharmacist is a friend of mine who, when she discovered my passion, began to order me cakes and cantuccini for religious holidays and birthdays. I was sorry to tell him no. then I remember the Dacquoise I had in the freezer. Perfect!
    Me "Mom, if he calls back tell him I can make him a cake with almonds and butter cream."
    Of course the Pharmacist calls home and does not understand what this cake is like. So at 18:00 I show up at his workplace and take the book with the photo of the cake with me.
    "This one. Trust me it's good. It's not the buttercream that is sometimes found directly whipped butter-sugar."
    I briefly explain the recipe and he says yes.
    So off to:

    Elvezia Cake
    (taken from "Peccati di Gola" by L. Montersino)

    3 Dacqouise soils (made with a previous recipe and cut to size).

    La Dacquoise cut to size

    200 gr of sliced ​​almonds (the original recipe called for 100 but they seemed very few)
    Powdered sugar

    For the Butter Cream (which is enough for two cakes):
    250 gr of sugar
    75 gr of water
    12 grams of Glucose
    140 gr of Yolks (or 10 Medium Eggs)
    500 gr of Butter
    1/2 Vanilla Berry

    Put the sugar, water and glucose in a saucepan and start cooking the mixture until it reaches 121 & # 176.
    In the meantime, put the egg yolks in the mixer with the vanilla bean seeds and start whipping.
    When the mixture of water, sugar and glucose is ready pour it on the egg yolks slowing down the speed of the mixer. Once all the mixture has been poured, turn it at maximum power until the mixture has cooled completely.
    When cold, with the planetary mixer always moving at medium speed, begin to incorporate the butter (at room temperature, almost like ointment) in small doses. Continue to whip until a frothy cream is created. When ready, cover with cling film and refrigerate.

    Let's start whipping the cake. It takes a soil, sprinkled with sliced ​​almonds and covered with a layer of butter cream with the help of a poche. It is covered with another soil and pressed lightly. Sprinkle the fillets again and the butter cream again.

    The base of Dacquoise

    The almond fillets on the Dacquoise

    The laying of the butter cream (note the cream firmed by the long rest in the fridge)

    The following soil is the one that closes the cake. Take the remaining butter cream and spread all around the cake, on top and on the sides (also going to use the cream that may have come out of the edges).

    The external filling

    In the meantime, toast 100 grams of sliced ​​almonds (or those left over) in the oven and completely cover the cake. Dust generously with icing sugar.

    Tit of the woods

    In my search for "simple breakfast sweets" I had long ago made a good mark in the book "Traditional Italian Recipes" by Anna Gosetti della Salda Ed. Solares, a superclassic of our. kitchen.
    The dessert in question is Torta Simona, recipe n & # 176 582, described in the pages dedicated to Trentino.
    Finally I try it, I was expecting the classic soft and light cake and to my amazement when I cut it, SURPRISE:

    the result is really similar to another dessert that I wanted to try, the Magic Cake I saw at (Super) Martina.
    It succeeded precisely in three layers: a frothy and soft top, a pudding type in the middle and a pastry type at the bottom, as described by Martina.
    There is also a cave in my cake, but that's just a detail)
    Apart from the lemon note characteristic of "Simona", the ingredients and the procedure are similar. In the Magic cake there is a little butter, in the Torta Simona no, it seems to me that she does not miss anything and I think I will continue to do it like this, it is excellent and substantial.
    I ate it for breakfast and it really filled me up.
    So how to say I killed 2 birds with one stone and from the list of things to experiment I can remove 2 and draw some other recipes from that hundred present in scattered lists.
    Maybe the next time I do it I'll take a cue and copy the checkered format that excites me a lot. In any case, even if I will not redo his version, I must say thanks to Martina for the advice to use the whisk to mix the whites until stiff.
    I was struck when I read his description and it came to my mind while I was making this cake, it was very useful to me, of course, they are cousin cakes.

    120 gr. of soft wheat flour *
    100 gr. sugar (I whole cane)
    1/2 liter of milk
    3 eggs
    2 lemons, only the grated peel
    50 gr. of sultanas optional

    Whip the egg yolks with the sugar until you have a creamy and light mixture, add the flour and lemon peel, pour the milk little by little into the mixture. Whip the whites until stiff and mix them gently from bottom to top with the help of a whisk, necessary since you will find yourself with a liquid mixture and mixing the whites in spoonfuls could take you an entire evening!
    Add the previously soaked, dried and floured raisins. absolutely useless procedure in my case since the raisins have sunk anyway. But on the whole, even so in its anomaly the raisins on the bottom had its own reason, giving a caramel aftertaste to the base of the cake.

    The birthday cake to hide the perfect gift! A soft and creative chocolate cake that will literally surprise you!


    1 teaspoon of baking soda

    600g of dark chocolate

    Cooking utensils

    1. Beat the eggs with the sugar and add the flour and cocoa a little at a time. Divide this mixture into a springform pan and onto a baking sheet with a very high rim. Bake the mold 35 minutes and the pan 25 minutes at 180 ° C.

    2. Horizontally cut the round cake in half. Cut the rectangular cake in half and cut each half again into 3 parts in reverse. Plant the rectangles vertically on the edge of the round cake, securing them with toothpicks.

    3. Prepare a gift bag. Pour the bicarbonate into the balloon and make it adhere to the edge of the open Sprite® bottle. Once the balloon is filled with air, remove it and tie it. Attach the envelope to the balloon using a gift ribbon and arrange everything inside the cake.

    4. Close the back with the remaining cake and cover the whole with melted dark chocolate. Decorate the cake with candy strings and confetti. Open the lid of the cake to release the balloon, cut the cake and serve.

    Cake with surprise

    The famous adage quotes & ldquoL & # 39Epiphany, all holidays take away & rdquo. We cannot fail to celebrate this day with a delicious cocoa cake filled with chocolate sprinkles. An original and cute idea to propose to children for the Epiphany snack.


    • 130 g of flour 00
    • 2 eggs
    • 30 g of PANEANGELI Corn Starch
    • 110 g of granulated sugar
    • 50 g of unsweetened cocoa powder
    • 125 g of plain yogurt
    • 1 teaspoon of PANEANGELI vanilla extract
    • 1/2 sachet of YEAST BREAD OF ANGELS
    • PANEANGELI chocolate drops
    • PANEANGELI cocoa glaze
    • PANEANGELI chocolate dragees
    • PANEANGELI chocolate decorations


    • medium bowl
    • 20 cm round mold
    • electric whips
    • small spatula
    • round pasta cutter


    Prepare all the ingredients. In a mixing bowl, mix the eggs with the sugar

    When the mixture becomes fluffy, add the yogurt and 1 teaspoon of PANEANGELI vanilla extract.

    Also add the flour and l & rsquoPANEANGELI Corn Starch.

    Incorporate well with the whips, adding the YEAST BREAD OF ANGELS and cocoa.

    Pour the mixture into a greased and floured mold of about 20 cm in diameter. Bake for about 40 minutes at 160 ° C in a static oven. Always do the toothpick test before baking.

    When the cake is very cold, divide it into 3 discs.

    In the central disc, make a gap of about 7/8 cm with a round pasta cutter and fill it with i PANEANGELI chocolate dragees.

    Close the cake with the last layer and cover with the PANEANGELI cocoa glaze

    prepared following the instructions on the package and add the PANEANGELI chocolate decorations.


    You may wonder why surprise since it looks like a normal cake, well the surprise is the inside of the cake.

    In fact I used the recipe of the two-color donut or marbled to make a cake so when you cut the slice you never know if it will come out white black or both colors.

    I prepared this cake a few days ago for my sister-in-law, who turned years old.

    1 sachet of baking powder

    grated lemon peel

    In a bowl, mix the eggs with the sugar, then add the oil, the milk, the grated lemon rind, the salt and finally the sifted flour together with the yeast.

    Pour half of the mixture into another bowl and then add the cocoa to the remaining mixture.

    Now take the two doughs and pour the contents of both into a pan so that the colors mix.

    Cook at 165 °, once cooked let it cool and wet with milk and cocoa.

    Fill with custard (plain or chocolate) and decorate as desired.

    Video: RETOUR EN FRANCE u0026 Elle mont fait une SURPRISE. VLOG (September 2021).