Chocolate and condensed milk cake



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Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then add the sugar and mix until the foam becomes hard and shiny like meringue. Pour hot water over the meringue, in a thin thread, mixing continuously.


Rub the yolks with oil and vanilla essence. Mix the flour with the starch and baking powder, mix well. Pour the yolks over the meringue and mix lightly, then incorporate the flour mixture, mixing with a spoon with movements from bottom to top.

Divide the composition into 3 and bake 3 sheets in a tray (25/35 cm) lined with baking paper, over medium heat, about 15 minutes, until lightly browned. Remove to a grill and leave to cool.

Cream:

We put the broken chocolate in a bowl with condensed milk and melt it over low heat. Homogenize the composition and leave to cool in the refrigerator. Meanwhile, beat the whipped cream and then incorporate it into the chocolate cream. Stir gently, turning over. The cream must be cold well.

Divide the cream into 2 and divide it between the 3 worktops. Cover with whipped cream, sprinkle with colored candies and refrigerate for at least 2 hours. It is portioned as desired.



This tart created hysteria on Instagram. One that makes me very happy. Why do I say hysteria ?! Because for a few weeks now there has not been a day when I have not received a message about her. Whether they are questions about where to buy condensed milk, or whether they receive pictures of tart, the messages flow incessantly.

This tart that is made extremely simple and without baking would not have become so well known if the beautiful and well-known fashion blogger Carmen Grebenisan did not make it famous. Carmen made a super funny video and explained the recipe step by step.

Below I leave you the detailed recipe, pictures with the final preparation, but also with a video made by Carmen.

But before all this, given the large number of questions, I would like to give you some details about the ingredients… although few, very important.

SWEET CONDENSED MILK - it is a milk that is packaged in a metal can or in a tube (like toothpaste). Beware, this sweetened condensed milk is NOT THE SAME THING AS CONDENSED COFFEE MILK. That is simple consensus milk. Find this milk in the Auchan hypermarkets - own brand (canned), Carrefour and Cora & # 8211 Prod Lacta Brasov (canned) and own brand Cora (tube), Orient bazaar store - Nestle (canned), online from Lacteea - Romanian brand from Cluj, at Moldovan (Moldova) and Russian stores - it is also called "Zgusionca (I think)" canned. On Instagram at Highlights & # 8211 #condensed milk, you can find pictures with all these variants.

If you have nowhere to buy sweetened condensed milk, I'll show you how to make it at home.

CREAM FOR CREAM & # 8211 is unfermented sour cream, meaning not the slightly sour classic one, but the one found in tetra pack boxes. Find at Dorna, Mega Brand, Olympus brands, but also others. The packaging says liquid cream, liquid cream or sweetened cream. It is important that the fat percentage is at least 30%. Cooking cream does not have enough fat. Be careful not to buy liquid vegetable cream! Set aside 1 minute to read the packaging of the product you are purchasing. The Hulala brand produces whipped cream, so it is not suitable for this recipe either and I recommend that you do not use it in others.

BUTTER - I recommend using 82% fat butter. It is indeed a more expensive butter, but its quality does not compare with the weakest. In addition, a fatter butter strengthens the countertop better.

DIGESTIVE COOKIES - can be found in most stores. They are tastier and behave best on the countertop. But if you can't find it, the classic biscuits are good, but they don't behave the same as the digestive ones.

LIME - I often receive messages: “I didn't get this recipe. Okay, instead of lime I put orange or kiwi or, I know… mango ”. When a recipe has some ingredients, they are put with a purpose. For example, here the lime (maybe also lemon) has the role of balancing the taste, but, moreover, it has the role of strengthening the cream. Condensed milk in combination with lemon hardens. So you can use lime or lemon, but not other fruits.

If you are an expert in desserts, we are talking about something else. But if you are not an expert, please stick to the ingredients on the list.

One last mention: SCRATCH ONLY THE GREEN PART, RESPECTIVELY YELLOW, not the white one. The white part of the citrus is very bitter.

Below I leave you the video recipe made by me and my little girl Iulia Ionescu. & # x2764

And the one made by Carmen Grebenisan


Mix the biscuits until they are finely chopped, mix them with the butter and cocoa.
Press well into a 26 cm tart form. If you prefer a thinner base, you can reduce the quantities.

The green lemons are squeezed and the green peel is grated.
Freshly squeezed juice is mixed with condensed milk and whipped cream.
The composition will thicken quickly. Do not mix too much, the cream will turn into butter.


Depending on the preference, lime peel can be added to the composition.
Place the filling over the cookie sheet.

It can be decorated with peel and slices of lime.
Let cool for at least 2 hours, but preferably overnight.
Good appetite!


Homemade chocolate with condensed milk

Today we give you an irresistible dessert!
Homemade chocolate is an ideal dessert for all ages. This recipe was our gift for girls on March 8. ♥
I found the recipe by browsing an older issue of click magazine.

ingredients: (10-12 pcs)
400 ml condensed milk (we used Delatte)
500 gr chocolate (bitter or milk)
1 pinch of salt
1/2 cup chopped and browned walnut kernels
2 teaspoons vanilla extract

1. Mix the grated chocolate (preferably bitter because the condensed milk is very sweet) with the condensed milk and salt powder and melt over low heat, stirring constantly.




2. When the composition has been homogenized, remove the vessel from the heat. Add the browned walnut kernel for 10 minutes in the oven and the vanilla extract. I took the vanilla extract from Sugar Spice, the magical place where you can buy more and more delicious products!


3. Pour the composition into a tray lined with butter or you can put plastic wrap. We used two trays that are already portioned and 11 pieces of delicious chocolate came out.



4. Leave to cool for at least two hours to harden, after which you know what to do :).


Chocolate and condensed milk cake - Recipes

As promised, we come back with ideas for using condensed milk in various cakes. Here is a cake that "evaporated" faster than water on fire. Easy to prepare, it goes wonderfully served at the festive Easter meal.

What you need (picture 1):
& # 8211 a bag of Savoiardi biscuits (400 gr)
& # 8211 397 gr condensed milk (Delatte milk cream)
& # 8211 2 milk chocolates (200 gr)
& # 8211 500 gr mascarpone
& # 8211 coffee (for soaking biscuits)

Work plan:
& # 8211 mix (at low speed) the mascarpone and condensed milk (pictures 2 and 3) until we get a cream (picture 4). Meanwhile, melt the chocolate in a water bath, then add it to the mascarpone cream (picture 5). Continue mixing until the melted chocolate is homogenized (picture 6). We can leave the cream in the fridge for about 30 minutes, to harden. We didn't have patience, so we started:
& # 8211 after soaking the biscuits in coffee, I spread a layer of biscuits on a plate, then a layer of cream (picture 7) and I continued like this with 3 layers (picture 8), the last layer being cream. I sprinkled grated chocolate (pictures 9 and 10). And a picture in section (picture 11)
& # 8211 good appetite!

Preparation time: 30 minutes
Price: 38 lei (depending on where you buy the ingredients and inflation)


Chocolate and condensed milk cake

If necessary, put the pot on the fire for a while. Put the condensed milk, honey, butter and sugar to boil over very low heat. Let the chocolate harden, then we can cut the cake into slices. The title says almost everything about this dessert. I say "almost" because the bar we're talking about today also contains fried nuts. CHECK WITH CONDENSED MILK AND CHOCOLATE, simple & delicious! If you like blueberries you can add in. Sweetened and boiled condensed milk & quotWarjonka & quot 6% fat, 397g, Steinhauer. Biscuits with condensed milk and chocolate. This cake with walnuts and condensed milk embodies.

Last weekend I made the cake baking marathon of my young life: 150 cupcakes, 100 macarons and 50 cake pops. A fine and delicious dessert, prepared according to a very simple recipe! I had 70 mini-pies, of which I filled only 30 with condensed milk cream and chocolate, the rest I will keep in a paper bag.

INGREDIENTS: For the chocolate top: -5 eggs. Biscuit cake with chocolate icing and condensed milk (without baking).


First of all, I want to emphasize that if you serve it in a larger tray than mine, it will come out a little thinner, implicitly closer to the appearance of the original Kinder cake. Or, the ingredients can be reduced.

1. For the top: separate the eggs, beat the 10 yolks with the sugar and vanilla sugar for a few minutes on high speed until the mixture is a thick cream. Add flour, baking powder, cocoa and semolina (in my case breadcrumbs). Mix lightly. lightly add milk and oil, add honey. Mix lightly with the 10 beaten egg whites (hard foam) with salt powder.

2. Bake two sheets, one, she says, on baking paper, in the oven with ventilation at 165 degrees for. 12-13 minutes or normal at 175 degrees. Let them cool without removing the paper.

3. Meanwhile, prepare GLAZE 1, from all the ingredients that are mixed on the fire, melting them, without boiling.

4. Set aside to cool.

5. Mix the whipped cream on high speed until it beats. Add instant gelatin, which I do not know where to get, in which case I use the second option - 2 packs of cream hardener. Add the milk (in my case condensed milk), honey, essence and mix well again. The result is a strong cream

6. Meanwhile, the sheets have cooled and we move on to assembling the cake:

put half of the cream on one of the sheets, smoothing very well, helping us, if necessary, with a damp knife with a long blade. Place the prepared icing over the cream, kept at room temperature, then put the cake in the freezer for a few minutes, just enough to harden the icing.

7. Meanwhile, prepare glaze 2, identical to the first, from all the specified ingredients.

8. Remove the cake with hardened icing from the freezer and place the rest of the cream on top of the cream, leveling the surface very well.

9. Turn the second sheet over the cream, with the paper facing up, lightly press on the entire surface of the paper to adhere the sheet to the cream, then remove the paper.

The surface of the cake is glazed with icing 2 and put back in the freezer until it hardens. The cake with chocolate and milk cream is cut with a knife always soaked in hot water. It is a delicious cake that resembles Kinder bars.


Juliana Cake & # 8211 a Homemade Delight with Chocolate and Blackberries by Simona Callas

I wanted a cake in pastel shades, tasty and not too difficult to prepare. This is how the cake I present to you today, which I christened Juliana, was born, because this name means "youth" in Latin in the Netherlands, it is a royal name and because this inspires me this cake: finesse, youth, spring, color, fragrance, delight.

I chose blackberries for their fruity aroma and color, because I like them and because I hadn't prepared something with blackberries for a long time. And I wanted the decor to be simple, to match the elegance of the cake. The poppy egg whites are dry, so they need to be soaked in a little syrup. You can use a compote syrup or any syrup you like and have at home.

So, the Juliana Cake consists of: two egg white tops with poppy seeds and a wafer sheet (to buy, I always have sheets of these at home, because I like them and I use them quite often in cakes - find examples here and here ) a fragrant cream made of quality butter with condensed milk (I have tried this cream before here and it's very good), in which I added blackberries and on top a layer of white, fine and delicious chocolate ganache.



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