Dessert cake with biscuits, chocolate cream and walnuts

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In a saucepan, put the whipped cream, sugar and vanilla sugar. Put it on the fire and keep it until it boils.

Remove from the heat and add the two kinds of chocolate, broken into pieces.

Mix well until the chocolate melts. Let the cream cool.


Wallpaper a form of cake (cake) with food foil.

In a deep plate, put the sweetened coffee and lightly pass the biscuits through it. Place the syrupy biscuits along the form, based on it, in a layer. Over this layer of biscuits, we put a layer of cream and a layer of walnuts.

Then follows another layer of syrupy biscuits, over which we pour the rest of the cream and the walnut kernel. The last star is one of syrupy biscuits.

Refrigerate for about 2-3 hours, until the cream hardens.

Take it out of the fridge and gently turn the tray over on a plate. Remove the food foil.

Mix the whipped cream and coat the cake with it.

Garnish with cocoa, coconut flakes and pieces of biscuits passed through caramel sugar.

Good appetite!

Champagne biscuits & # 8211 Savoiardi biscuits

Recipe for Champagne Biscuits, Savoiardi , is one of those famous, old recipes, with certain noble origins. First I will tell you something about these wonders, then I will give you recipe 😀 .

Champagne biscuits, Savoiardi, are fine biscuits, aerated, brittle, slightly crunchy and at the same time frothy. They come from the Savoy region (in Italian they are called savoairdi cookies& ndash Savoyard biscuits), in English are called lady fingers, due to their finger shape, and in France they are called biscuits boudoairs (boudoir biscuits). It is supposed that the recipe was created in the 15th century, at the court of the Duke of Savoy, in honor of a visit of the King of France. The duke's wife then asked the cooks to create a special dessert to impress her sister (Jeanne de Bourbon), queen of France (1338-1378). These biscuits became the favorites of young nobles and were offered as a culinary symbol of the Savoy region.

They have become extremely popular in all Italian regions, in Sardinia they are part of the & bdquoartisanal confectionery traditions & rdquo (traditional homemade sweets, handmade) and are called caff & egrave pistoccus. Nowadays, they are made industrially in Venice. & # 128578

They are used for different desserts like Tiramisu & ndash see the recipe here (pull me up in Italian, with emphasis on u) or for various other desserts. In Romania they are called Champagne biscuits and before the Revolution, it was a big deal to receive guests at a party, a wedding, with a glass of champagne and a plate of champagne biscuits.

Although they have "blue blood" and a royal history, these Champagne biscuits, Savoiardi they are made extremely simple, from only 3 ingredients: eggs, sugar and flour. Will the combination sound familiar? I let you boil it in its own juice, but I also tell you that our mothers always did something like that, but they baked it in cake trays & # 128578 and called it pandispan. & # 128578

If I aroused your curiosity, let me tell you recipe for Champagne Biscuits, Savoiardi. It is a recipe that was made in confectionery laboratories in the '80s, it is a recipe that I also learned in school. I had in my notebook the recipe for 2.5 kg of biscuits, but I divided it by 4.

So I give you the quantities for 600 g of biscuits (620 g & # 128578 came out), I baked 3 normal oven trays.

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What art do you have for cakes, this one looks beautiful.

Superb cake and delicious chocolate.

are you making me this cake for my birthday? :))) it looks insanely good.

Beautiful if appetizing to the max, yummy. : P
Happy birthday to your sister-in-law, I think she was very happy with the chocolate surprise :))

P.S. How nice that you met, girls :)

If it's chocolate. I serve myself with a slice! It looks beastly!

exceptional presentation and recipe! It looks like a cake that needs to be displayed somewhere in a window!

Yesss. You gave up the chocolate balls (from the counter), they hit me so hard because I couldn't find them anywhere!
But where do I get the chocolate chips? :))))
The biscuits soften after a few hours, they don't stay strong, do they?

Delicious cake. I had the honor to gladly serve a slice.
Congratulations Miha !! all my admiration.
Many kisses

Thank you Cristina!
It was good, full of chocolate! )

Veronica, are you coming to Iasi for your birthday? :)) Or do you invite me to the party? :))

Thanks Laura! :)
Daaa. she was delighted, because she is also from our gang, that of the chocolate women! :))
Many kisses!

Little Foury, thank you very much for your appreciation!

Thank you very much Kitty, I feel flattered by the appreciations!

Mom, I had so much fun!
I also took the chocolate chips from where I got the balls. :)) From the supermarket. If you can't find them, it's not a big bathroom, you can put the chocolate cut into pieces or grated. I am more lazy and I preferred the more comfortable option. :))
For the decoration, I opted for the biscuit version because the cake had to be transported about 300 or so kilometers and I wanted to get to the destination with it. I didn't syrup the biscuits at all and they softened very little from the whipped cream. If you prefer them in syrup, why not?

Lory, the honor was on my side! :))
I kiss you and I'm glad I met you.

This cake is very good! I did it too. The best.

I also made candies, wonderful! It's just that they lacked flavor. Next time I would put some rum essence in them.

Mom, I'm so glad you did it and that you liked it. Of course you can also add flavors, this is up to everyone's choice and appreciation. Many kisses!

Dessert cake with nuts, vanilla cream and chocolate

8 egg whites
1 pinch of salt
8 tablespoons sugar
250 g ground walnuts
4 tablespoons flour
1 sachet of baking powder
350 ml milk
3 yolks
3 tablespoons sugar (or add to taste)
3 tablespoons starch
vanilla essence
a chopped chocolate with crant (milka daim)
150 g milk chocolate
a few tablespoons of milk

RECIPE PREPARATION Dessert cake with nuts, vanilla cream and chocolate:
Top: Mix the egg whites with the salt powder until they froth. Gradually add the sugar and continue to mix. Put flour mixed with baking powder, add walnuts and mix slowly with a whisk until smooth. Divide the composition into 2 equal parts.
Pour the first part of the composition in the tray lined with baking paper (my tray has a diameter of 26 cm) and put it in the oven over low heat for about 15 minutes. Check with a toothpick, and if it is ready, remove the tray and leave the countertop to cool. Do the same with the second countertop.
Cream: Mix the yolks with the sugar in a saucepan (use a fork). Gradually add the starch and mix well so that no lumps form. Gradually pour the milk and mix. Put the pot on low heat and mix until the composition thickens. At the end add the vanilla essence, turn off the heat and leave the cream to cool.
Icing: For the icing, melt the chocolate on a steam bath and mix it with a few tablespoons of milk.
Assembly: Place the first top on a plate, add a thin layer of cream (about 1/2 of the cream), put the second top and cover with the rest of the cream.
Over the cream we put the chopped chocolate, and over the chocolate we pour the chocolate icing. Let the cake cool for a few hours, then serve.

Original Dobos recipe cake

Dobos cake original recipe & # 8211 & # 8222Dobos cake & # 8221 a great classic of Hungarian confectionery was and will remain a tasty and good cake, provided it is prepared according to the original recipe of Dobos Jozsef, its creator. The cake is a & # 8222Hungaricum & # 8221, a traditional Hungarian product, a registered trademark, along with many other dishes such as goulash and sausages from Gyula or Debrecen. The master confectioner Dobos C. Jozsef wanted the cake to be as perishable as possible, to last well over time, not to need special cooling techniques (which in 1884 were quite low).

The Dobos cake was exhibited at the Budapest Exhibition in 1885 and was tasted by Emperor Franz Josef I together with his consort Sissi. Dobos has become and is famous all over the world. The cake is very fine and elegant, being presented with a crunchy icing of burnt sugar.

This is what the Dobos Cake looks like at the famous Gerbeaud Confectionery in Budapest. Fix 6 sheets, 5 generous layers of cream and burnt sugar icing. (image source).

It can be presented like this: with the glaze mounted obliquely and with the edge barred with walnut.

Dobos cake original recipe (see Wikipedia) has 35 g of cocoa butter that I replaced with butter and 35 g of cocoa mass that I replaced with cocoa (35 g). If you have these ingredients, you can use them. There are also discussions about the number of sheets and here that Dobos Jozsef made the original one in fixed 6 sheets & # 8211 the last one dressed in burnt sugar.

Here you can watch a demonstration video of the recipe of this cake, at Miele Studio Hungary. And they use this recipe per gram (they also use the 35 g of cocoa mass and 35 g of cocoa butter that we did not find and we replaced them with cocoa powder and normal butter).

For the first time I made dobos cake more than 20 years ago (with my friend Dora) with which we set out to bake dobos sheets on the back of the tray for a two-story cake. The adventure was not a very successful one, from the back of the tray the dough kept leaking, it burned in the oven and so old (taken by my grandmother in the 50's) and I admit that we didn't have the necessary experience either. It is certain that there was chaos in the kitchen: burnt dishes, smoke and then I told myself that I would never make Dobos cake in my life. But in the meantime, baking paper has been invented that is accessible to everyone, so the cake has become very easy to make and the story of 20 years ago has become history. I smile when I think of that day.

This time I set to work with a bent heart, remembering the chaos in which the first attempt ended. I was amazed at how easy the whole procedure went and how quickly everything was ready. It was my birthday and I have been planning to make dobos cake for several months. Look, I did very well this time!

If you want to make a Square or rectangular Dobos cake or even a Cake Fold the tray then please read this recipe. It respects the ingredients below but the quantities are adapted for the large oven tray.

From the ingredients below we obtained a Dobos Cake 22 cm in diameter and about 6 cm high. You would sing approx. 1.3 kg and can be sliced ​​into 12 portions. The cake in the main picture (the first in the recipe) is 26 cm and requires multiplying the ingredients below by 1.4 x. Out of it comes approx. 16 slices.

Homemade biscuits

Fluffy, quick and appetizing homemade biscuits. The recipe is simple, quick and ideal for obtaining a delicious Tiramisu.

Preparation time:



Preparation instructions

Homemade biscuits recipe. How are homemade biscuits made? Biscuit recipes.

50 gr of sugar is put in a pan and mix until it warms up well, without melting.

Whisk the egg whites with a pinch of salt and sugar.

Add the heated sugar and mix for another minute.

The yolks are mixed with the vanilla sugar.

Over the yolks add the egg whites, mix and add the sifted flour.

Mix lightly until the flour is incorporated.

The obtained composition is placed in a pos with dui (round tip).

In a tray greased with a little oil and lined with baking paper, pour sticks of about 10-12 cm.

Powder them with powdered sugar and bake at 160 C for 10-12 minutes.

After baking, let them cool completely and then detach from the paper.

They are served simple, powdered with powdered sugar or we use them to obtain the cake Tiramisu.

Cake with biscuits, chocolate cream and walnuts

In a saucepan put cream for whipped cream, sugar and vanilla sugar.
We put it on the fire and keep it until it boils.
Remove from the heat and add the two types of broken chocolate.
Mix well until the chocolate melts.
Let the cream cool.

Wallpaper a form of cake (cake) with food foil.
In a deep plate, put the sweetened coffee and lightly pass the biscuits through it.
Place the syrupy biscuits along the form, on its bottom, in a layer.

Over this layer of biscuits, we put a layer of cream and a layer of walnuts.

Then, another layer of syrupy biscuits, over which we pour the rest of the cream and the walnut kernel.
The last layer is one of syrupy biscuits.

Refrigerate for about 2-3 hours, until the cream hardens.
Take it out of the fridge and gently turn the tray over on a plate.

Remove the food foil.
Mix the whipped cream and coat the cake with it.

Garnish with cocoa, coconut flakes and pieces of biscuits passed through caramel sugar.

Quick cake with biscuits and chocolate cream

Because I don't count among chocolate addicts (much less among dark chocolate addicts), I rarely stop for chocolate desserts. And in the heat, you really can't get close to chocolate! Not the other way around, but desserts of this type are heavy and high in calories, which is exactly the opposite of what we need in the heat. Now, however, I could not sneak in, because it was the day of a family member crazy about dark chocolate. What to do, what to do? That I would have made him a cake, but the thought of sitting next to the oven and baking the countertop does not inspire me at all. On the other hand, the idea of ​​a chocolate mousse, with raw eggs, did not seem much more attractive. And so, while I was thinking, I remembered this quick cake, which has three major advantages: the top is replaced with biscuits, the cream does not involve raw eggs and, finally, it is prepared quickly and easily.

If you want, you can also assemble the cake in the form of a cake, with the help of a form with detachable walls. I, for one, went for the simplest option, the rectangular one (like in Tiramisu). Then, in order to be able to & # 8220draw & # 8221 a melted chocolate pattern on top, I mounted the cake in some boxes lined with food foil and turned it over when I put it on the plate, so that the top layer of cream arrived the base and the biscuits on top. If you do not like this option, you can put 3 layers of biscuits (in which case you will need 16 more biscuits). Finally, if you use a chocolate with a high cocoa content (ie, a bitter, bitter chocolate), add some sugar to the cream (30 g or even more, if you feel the need).

Ingredients (for 6-8 servings):
& # 8211 biscuits 32 pcs.
& # 8211 milk 500 ml
& # 8211 corn flour (cornstarch) 20 g
& # 8211 yolks 3 pcs.
& # 8211 dark chocolate 250 g + 20 g for garnish
& # 8211 butter 150 g (at room temperature)
& # 8211 vanilla sugar 1 sachet
& # 8211 possibly caster sugar 30 g (depending on how dark the chocolate is)

For chocolate cream: mix, in a bowl, the yolks with the cornstarch. Be careful not to form lumps! Gradually incorporate 250 ml of milk. Put on the right heat, in a double-bottomed pan, and stirring constantly, leave until a cream forms. Use a homogenizer! Take it off the fire. In a bowl, in a steam bath, melt 250 g of chocolate, stirring constantly. Put the butter (repeat, at room temperature) in a bowl and mix it. When you get like a foam, start putting melted chocolate. Mix well.

Then incorporate, in three tranches, the yolk cream and milk. Homogenize again. Let the cream cool for 30 minutes. Pour the rest of the milk into a deep plate and mix it with the vanilla sugar and caster sugar (if necessary). Soak a biscuit in milk. Be careful not to leave it for more than a second or two, so that it does not soften too much! Place 8 biscuits next to each other. Put a quarter of the cream on them, then another 8 biscuits, and a quarter of the cream. Do the same with the rest of the biscuits and cream for the second cake. If you have a luuung rectangular plate, you can make a single cake (16 with 16 biscuits).

Put the cake in the fridge for at least 4 hours before cutting it. If, like me, you want to & # 8220pick & # 8221 the melted chocolate cake, you have to fit it in a box or a rectangular shape lined with food foil and turn it over on the plate. Thus, when the biscuits reach the top, you can sprinkle a little powdered sugar, melt the remaining chocolate (20 g) and & # 8220pick & # 8221 with it the cake :).

Make a normal top of 8 eggs (see ingredients above), bake in a tray with a removable bottom, lined with baking paper and bake in the preheated oven at 180 degrees until it passes the toothpick test.

for aerated cream:
Melt the chocolate with the butter on a steam bath, meanwhile beat the whipped cream. After the whipped cream is beaten, pour the melted chocolate and continue beating for another 1 minute, after a minute add the chocolate flakes.

for butter cream:
rub the butter with the powdered sugar until you get a foam, add the cocoa and mix.

in a ring tray put the top 1 (the top of the cake to be sliced ​​in 2 parts) a layer of butter cream, aerated cream, butter cream, top 2. between the walls of the tray and the cake put the biscuits.

fruits and chocolate

Leave the cake with biscuits and cold aerated cream for 30 minutes, then remove from the pan and serve.

Video: Κέικ σε 1 λεπτό? Κι όμως αληθινό!

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