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Cake with cocoa cream and fruit

Cake with cocoa cream and fruit

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Prepare the worktop first to have cooling time. Beat the egg whites very well with a little salt, add the sugar and mix continuously. Add the yolks, the oil, with the other hand I hold the strainer in which I put the cocoa and sift it over the bowl in which I beat the eggs, I add the flour and also I sift it over the bowl. For cocoa and flour I used a wooden spoon to mix. You can now add walnuts, now add the spices. Wallpaper a form with oven foil and turn the composition over, put it in the oven at 190 degrees for 40 minutes.

Now prepare the cream as follows: put the yolks in a stainless steel pan and rub well with the sugar, add the cocoa together with the starch that was previously dissolved with cold milk so that now they can be more easily incorporated into the egg composition. Add the liqueur with the spices. Now put on low heat and mix until it thickens well. Add the butter and cool in the sink in cold water.

Beat the egg whites with a little salt until they harden. We have a pan with water on the fire in which we will put the egg whites in a bain-marin, but before that we put water and sugar for the syrup in a pan, and we will put this syrup in a thin hot thread over the egg whites.

Separately, unwrap the currant beans and add them to the egg whites. Cut the top in half and put cold creams in the middle and put egg white cream on top and decorate with fruit.

Good appetite!

Chocolate cream cake and berry jelly

Top: Separate the eggs. Beat the egg whites with a pinch of salt and add the sugar one at a time and beat until a hard foam is obtained. Add water and mix a little more. Mix the yolks with the oil, then pour over the egg whites. Mix with a spatula. Flour, cocoa, ground walnuts and baking powder are mixed together, then poured in 2 halves over the egg whites. Homogenize with light movements until incorporation.

Pour into a tray lined with baking paper and put in the preheated oven at 180 degrees C, for about 30-35 minutes. The toothpick test is done. Leave to cool, then cut into three.

Chocolate cream: Break the chocolate into smaller pieces and put on low heat with the whipped cream in a stainless steel pot with a double bottom. Bring to the boil, stirring constantly until the chocolate melts and blends. Let cool for at least 2 hours. Add the rum essence, then mix until you get a fluffy and lighter cream. Do not overdo it with the mix, otherwise it thickens too much.

Berries jelly: In a pot put the berries (I had frozen) along with water and sugar (to taste). Allow to boil for 2-3 minutes, no more to keep the fruit as whole as possible, during which time the starch dissolves in a little water. Pour over the fruit and mix until thickened. Remove from the heat and leave to cool.

Cake assembly: Place the first top on a plate. Syrup (prepare a syrup of water, sugar to taste and rum essence) then grease with a layer of chocolate cream. Place a layer of fruit jelly on top, then place the second top. Syrup and do the same. At the end, add the last top, syrup then put at least an hour in the refrigerator.

Remove the cake from the cold and grease it with chocolate cream just on top. Make chunks of chocolate and whipped cream and garnish with berries.

Put the butter in a larger bowl and rub it with powdered sugar, using a wooden spoon (you can also use the mixer).

* It is important to have very fine powdered sugar, the one you buy is very good, if you have a coffee grinder and you make it powder you have to grind it longer to turn into a very fine powder, so the cream will be very fine.

After the butter has mixed very well with the sugar, add one egg yolk and rub the cream further until you incorporate all the yolks, then add the cocoa and rum essence.

Now dip the biscuits one by one in the warm milk and place them on a plate or tray, preferably with a flat surface.
After placing the first layer, add the cream, distribute it evenly with a spatula and move to the next layer of biscuits soaked in milk, so my cake had four layers and a rectangular shape.
I put the cream on top and sprinkled coconut flakes.

The cake goes in the fridge for a few hours, then it can be served very nicely.

I wish you a beautiful day and happy dishes like mine!

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You can watch the VIDEO recipe here



I'm glad you came to this blog and that you are interested in lighter recipes, simple and quick recipes that can be cooked by anyone. I supported and promoted a balanced diet from the beginning, I laid the foundations of the project "What do you eat at the office" and for 60 days I presented menus "No added sugar", but this blog is one based on a personal experience and each The change I made in my lifestyle was one that I resonated with and that my body felt very good about.
No blog post is intended to diagnose, treat or cure any medical condition. Every health problem you face requires the analysis of a specialist. The blog only gives the impression of the changes I went through! I am not responsible for any decisions you make for you by reading the posts on my blog! ! Read More

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Cakes are part of the life of any family and are never missing from important moments. This peach cake, cream cheese and cocoa cream is an extremely tasty and attractive dessert, which impresses both in taste and appearance. The two creams in the composition of the cake complement each other perfectly, one being sweet and the other slightly sour, with whole fruits in the composition.

The peach cake is a bit like the diploma cake with the cream cheese in the composition and the fruit in the compote, but it is different due to the fluffy top and the cocoa cream. A peach cake can be prepared simply and easily, although at first it may seem complicated, and the ingredients are quite numerous.

In other words, if you are looking for a cool, not very sweet cake with fruit in the composition, then the peach cake can be the ideal choice and will surely please everyone who will taste it.

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How to make butter foam for cake cream?

As mentioned before, it is extremely important that the butter has a soft consistency and is taken out of the fridge at least 5 hours before the preparation of this cream begins.

We will put the butter in a bowl and mix at medium speed for about three minutes. We will add the tip of a pinch of salt and then we will start slowly, gently to incorporate a spoonful of the cooled chocolate syrup, continuing the mixing.

Don't be scared if the cream is cut, it's no problem! All you have to do is turn on the mixer at high speed and mix the cream vigorously for about a quarter of an hour. You will notice how it will regain its creamy consistency.

Once you have incorporated all the chocolate syrup, the cream is ready! You can keep it in the fridge for a long time because it does not contain eggs, milk or other ingredients that require special attention, but be sure to take it out of the fridge at least 7 hours before using it, because otherwise it is very difficult to spread.