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Exotic cake

Exotic cake


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1. Separate the eggs. Beat the egg whites with 3 tablespoons of cold water. Add, in the rain, 100g. sugar, then egg yolks, flour mixed with baking powder and food starch.

2. Wallpaper with a baking paper a shape of 26 cm., Pour the composition and bake for 20-25 minutes, at 175 * C.

2. Drain the mango fruits and whip the whipped cream. Mix the two varieties of yogurt and add 5 tablespoons of sugar. Dissolve the colorless gelatin according to the instructions on the package and incorporate it into the yogurt, which is mixed with whipped cream and diced mango fruits.

3. Remove the top from the form, take the baking paper and put it back in the form. Syrup it with the juice from the compote, put the cream, smooth it and put it in the fridge in the fridge for 1 hour.

4. Cut the pomegranate in half and remove the seeds. Put the seeds in a bowl. Mix the pomegranate juice with 4 tablespoons of pomegranate syrup, add more water so as to obtain 5 dl. of juice and bring to a boil. Dissolve the red gelatin in a little cold water, then boil in syrup. Remove from the heat, allow to cool and then place in the refrigerator for 1 hour.

5. Remove the cake from the mold, place it on a plate and sprinkle grated coconut on the edges. Place the composition with red gelatin on top and garnish with pomegranate seeds, mango slices and carambola stars.


Recipe: Exotic cake

Countertop Ingredients for Exotic Cake
- 8 egg whites
- 8 tablespoons water
- 8 tablespoons sugar
- 16 tablespoons flour
- 1 baking powder

Cream Ingredients 1 for Exotic Cake
- 8 yolks
- 2 tablespoons flour
- 1 liter of milk
- 16 tablespoons sugar
- 4 sachets of gelatin
- 2 sachets of vanilla sugar

Cream Ingredients 2 for Exotic Cake
- 4 sachets of whipped cream
- 600 grams of milk

You also need: oranges, kiwi, a pineapple compote or a cherry compote

Top preparation for exotic cake
Beat the egg whites, add a tablespoon of water, then sugar. Add flour and baking powder in turn and mix slowly until fully incorporated. Pour the top into a greased pan lined with flour. After baking, leave to cool, then cut the top into cubes.

Top preparation for exotic cake

Preparation of cream 1 for Exotic Cake
The yolks are mixed with flour, vanilla sugar, sugar and milk and boiled until thickened. The result is a slightly thicker composition than pancakes. The gelatin sachets are soaked in cold water, then incorporated into the thickened yolk composition. The pan with the cream thus obtained is placed in a bowl with cold water to cool the cream. To speed up the cooling of the cream, change the water a few times.

Preparing cream for exotic cake

Preparation of cream 2 for Exotic Cake
The 4 sachets of whipped cream powder are mixed with 600 grams of milk and beat with the mixer until it hardens. The cream obtained is mixed with the cold cream above.

Exotic cake preparation
When preparing this cake you can use 2 pans of about 3 kg each and you will get 2 cakes or use a larger pan for a single cake.
The top cubes are soaked in pineapple or cherry compote juice or whatever compote you prefer and then squeezed.
Wallpaper the pan that you will use to prepare the cake with a cellophane foil. Place the orange slices. kiwi, tangerines, cherry compote, pineapple (depending on what fruit you use), both on the bottom of the pan and as much as possible on its walls.
Pour a few polishes from the cream composition, then place a few soaked and squeezed countertop cubes. Put the cream again, then cubes on the counter and repeat until the pan is full.

Leave the pan with the cake to cool until the cream hardens. If you prepare the cake today, then leave it cold until tomorrow. The next day, turn the cake on a plate, remove the pan and remove the cellophane from the cake.

Exotic cake with oranges, kiwi

If there are still unevenness due to the wrinkles that the cellophane makes, you can fill them with a little whipped cream.


Cake with Exotic Flavors


I took agar-agar powder from the 'mothballs', that's what the competition requires (you can use gelatin), a cake tray with a diameter of 18 cm and 2 special rings for mousse - if it's a ball, a ball ) but you can use without care a cake tray with a diameter of 26, with the following indication: double the amount of mango mousse, otherwise .. your desire to cook and your appetite! The post is miles I know, but I will not be short because under the 'mask' of torture you can read several directions, recipes - in one) You can only make the countertop and a triple amount of mousse or double cream .. or other combinations n luate cate k .. feel free to mambo jumbo!

From the base: hazelnut top, mango mousse, kiwi garnish, condensed milk cream and bananas, mango jelly, peaches / raspberries for decoration.

The top is so buttery and fragrant that it doesn't need a drop of syrup. You have to remember it and raise it to the rank of breakfast, so simple, with a cup of coffee or hot milk! Contains: 100 grams of hazelnuts (baked and unsalted), 2 eggs, 100 grams of sugar, 3 teaspoons of vanilla essence, 100 grams of butter, 50 grams of flour.

First of all, preheat the oven to 180 degrees. Mix the eggs with the sugar for 7 -8 minutes, until they triple in volume. Not all of this ... just 2

Then add in turn: melted butter (for 1 minute in the microwave), vanilla essence, ground hazelnuts, flour and lightly incorporate them with a spatula into the composition.

Pour the composition into the cake tray with removable ring (lined with baking paper) and leave it in the oven for 30 - 40 minutes at 180 degrees - depending on the oven (or less - if you use a tray with a diameter of 26 cm) .

If you use an 18 cm tray, cut the top in half - like me, otherwise in the case of a 26 cm one you will appreciate it exactly as it is!

Use the first countertop for the big cake, the second will reach for 3 special forms of mousse. I cut the first countertop from the edge about 1 cm, to fit well on the glass and not to enter the decor. You do as you wish! Anyway, the remaining pieces are eaten ... on the principle "nothing is thrown away, everything turns into a belly!". And insane, word!

While baking the top, prepare the kiwi garnish! You have to leave it to cool, at least for an hour to get the desired consistency of jelly - you need to refrigerate when using gelatin. With agar - agwould things are a little different. In this case, you don't need a refrigerator because it solidifies at room temperature, but I honestly didn't try this on my beard, because I'm afraid I didn't say it! And then you, like me, put the preparation in the fridge. Be aware that agar-agar makes you jelly, if the other ingredients are cold, and 4 grams of agar agar are enough for 600 grams of liquid, compared to 10 grams of gelatin. To be honest, I prefer agar-agar, but it's not really found in any plafar or neighborhood store.

Remember: Agar-agar vs gelatin: agar-agar powder is dissolved in a few tablespoons of water (I put two - three), then bring to the boil, stirring constantly. Boil for 2 minutes, then it is incorporated in the other ingredients - it must be at room temperature, hot or hot. Gelatin - instead - it is added in cold water, I usually pour it in 50 ml of water, it is left to harden for 10 minutes, then it is heated in the microwave for 10 to 15 seconds, taking care not to boil.. in these seconds certainly not yes, I guarantee you! Then incorporate into the rest of the ingredients. Oki Doki, we're on our way now!

Kiwi garnish: 2 kiwis, 100 ml orange juice (juice from a large orange), 100 ml water, 50 grams of sugar, 1 tablespoon of vanilla essence, 2 grams of agar-agar / (or 7 grams of gelatin).

Mix the kiwi fruit, put the other ingredients to boil (including agar-agar powder /// and if you use gelatin - add at the end - after removing the dish from the heat .. I wrote above how, yes !?). After they have boiled, add the well-mixed fruits, and from the moment of boiling they are left for another 6 -7 minutes on the fire. Then pour into shapes smaller than the diameter of the cake pan and refrigerate.

Mango mousse: You can enjoy this cream directly from a cup, decorated with some exotic fruits and a mischief (in a good way) of refreshing sauce, slightly sour! It's as fragrant and fragrant as it can be, more like a chocolate mousse !! You need: 1 mango, respectively 230 grams (weighed grams after you cleaned it and put it on the large grater), 80 grams of sugar, 150 ml of orange juice (1 half orange), 1 tablespoon of orange essence , 220 liquid cream, 1 teaspoon lemon juice, 3 grams of agar (or 13 grams of gelatin).

First, mix the whipped cream in which you added the orange essence. If you use gelatin, put it in 50 ml of cold water from the beginning and you'll be fine. After you put the fruit on the large grater, put it boiling with sugar and orange juice - for 5-6 minutes. Then paste the mixture - with the vertical mixer, the fruit making its presence felt through perfume, aroma and color! Pour this paste into the bowl and put the bowl back on the fire. Being already hot, it won't take too long to burn, so add the agar-agar powder at this point, stir, and at the second boil, remove the pot from the heat. Let the composition cool, it doesn't take very long you will see, add the whipped cream and pour the mousse over the cake top. If you use gelatin (instead of agar-agar) add it before whipping cream. Then put the cake in the fridge.

At this stage, your Mousse needs to harden, if I remember correctly, one hour was enough - lightly touch the mousse and orient yourself what and how, only then crochet some shapes from the jelly above. I didn't have food foil, because it's much easier to remove the jelly from the molds if you place it at the base. Anyway it works even so, he doesn't want to, but he usually wants to!)

Yeah, let's not forget! I forgot about the protective foil) So, after the mango mousse hardened, I took out the ring of the tray, I actually glued the mousse foil, then I attached the ring to it again!

So I used a pantyhose for documents! It's much easier to work with, when it comes to cutting circles, compared to food foil! So put the foil on from the beginning! It's a fine, creamy filling and it would be a shame to put the knife between the ring and the cream to peel it off.

Condensed milk cream: That's pure madness, password yes! This cream seems to anticipate the flavor of the buttery top. And gravel cream! It's dense, fragrant, sensational, just like that! You need: 1 large banana, 397 grams of condensed milk - that is a box, 1 tablespoon of almond essence, 100 grams of brandy, 100 ml of fatty milk, 5 grams of agar-agar / or 16 grams of gelatin diluted in 50 ml of water.

Bring the milk to a boil and when it has almost reached boiling point, add the agar-agar powder, mix and let it boil, then leave it to cool. Yeah, then open the box of condensed milk, which, if my body would allow, I would eat tiptil-tiptil with a spoon !!

Make the banana - paste - with the vertical mixer, incorporate it into the condensed milk with a spatula, and when the milk has reached room temperature, add it to the condensed milk. Don't forget to incorporate the brandy and the essence, then taste ... hmmmm dementia, right? If you use gelatin, do not boil the milk, but just heat it .. and proceed as I wrote, above versus


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During the 1940s and 1950s, popular television chef Franz Ruhm showed Austria a new way of cooking. He creates a series of delicious recipes of traditional dishes for a Kotányi cookbook.

Viennese schnitzel with cucumber salad

This classic Viennese Schnitzel recipe has been tried and tested for 70 years.

Stuffed veal breast

Franz Ruhm uses nutmeg to give this veal dish a particularly fine aroma.

Stuffed donuts

Austria's first television chef taught the public traditional recipes like this.


Diplomatic cake without baking

Ingredients

  • 500 gr cream
  • 100 gr biscuits
  • 250 gr mascarpone
  • 4 sheets of gelatin or 6 grams of gelatin granules
  • Peaches peeled from compote
  • Strawberries and kiwi for decoration
  • A tablespoon of vanilla essence.

Method of preparation

The fresh fruit is sliced ​​thinly and drained on a kitchen towel. Meanwhile, the gelatin sheets are left to hydrate in 10 tablespoons of juice from the compote or until the sheets are perfectly covered.

Mix the liquid cream with the mascarpone cream that you initially crushed. Both must be cold from the refrigerator. Mix everything for 30 seconds, then put the hydrated gelatin in the microwave for 15-20 seconds. Mix the vanilla essence with the gelatin.

Add the fruit slices over the whipped cream and mascarpone and mix slowly.

A tray with removable edges is lined with baking paper and begins assembling the cake that will be overturned at the end. Put slices of strawberries, kiwi and peaches on the bottom of the tray. Arrange them all so that you create a beautiful decor. Add the cream with cream and fruit over it, level everything very well, then syrup the biscuits with the juice of the remaining compote and flatten them over the cream.

Press the biscuits with a spatula so that you bring everything to the same level. Cover the biscuits with the baking sheet and put the dish in the fridge for at least 2 hours.

Take the cake out of the fridge, remove the baking sheet and place a plate or plate larger than the cake on top. Turn the tray with removable edges together with the support plate on top, then lift the plate, remove the removable tray and you can cut the diplomat cake.

See which are the tastiest cake recipesand fluffy


For the countertop:

& # 8211 150 grams of oatmeal
-50 grams of coconut flakes
-50 grams of melted butter (I used butter
82% fat)
-100 ml milk
-sugar vanilla powder to taste (I used about 50 grams)

For orange cream:

-200 ml natural whipped cream
-1 orange
-5 grams of gelatin
-30 ml of cold water
-sugar vanilla powder to taste
-1-2 teaspoons organic grated citrus peel (optionally I had grated peel and kept with sugar, cold)

For pineapple cream:

-pineapple drained from a large can of pineapple compote
-200 ml natural whipped cream
-5 grams of gelatin
-30 ml of cold water

& # 8211 solid part of a can of coconut milk (400 ml)
-fruits, at choice, for decoration


Exotic cake with raspberry cream

Whisk the egg whites with a pinch of salt, then gradually add the sugar and mix until all the sugar has melted. Mix the yolks with 2 tablespoons of mineral water and add them over the egg whites. Melt the chocolate on a steam bath and add it to the egg mixture. Add the culinary lavender, and cut half of the amount very finely. At the end, put the flour mixed with the baking powder and mix until the composition is well mixed. Put this mixture in a tray lined with baking paper and bake for 25-30 minutes.

Prepare the vanilla cream like this:

Put water and sugar in a pot to boil. Divide the vanilla pod in half and boil it in the mixture of water and sugar for 10-15 minutes. Then add
gradually, powder the milk, which you sift before use twice and mix the handles well so that they do not remain lumpy. Put the melted and cooled butter and mix well in the composition. Put the phsyalis fruit cut in half and leave the cream to cool.

Prepare the pomegranate and raspberry cream like this:

In a bowl, mix the mascarpone cream with the powdered sugar. Mix the whipped cream with a little vanilla essence. Put the pomegranate seeds in a blend together with the raspberries and add them over the marscarpone cream and the liquid cream. Prepare the gelatin according to the instructions on the package and add it to the fruit cream. Let it cool for about an hour.

Assemble and decorate the cake like this:

Cut the baked and cooled cake top into three equal parts. On a plate, place the first top, then the vanilla cream, the second top and the fruit cream, then the last layer of top. Garnish the cake with liquid cream and then decorate it with physalis, pomegranate and chocolate.


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Ingredient Tort birthday Milena

thin cocoa countertop:

  • 3 medium-large eggs
  • 1 pinch of salt
  • 75 grams of sugar
  • 20 grams of cocoa (hello, I only use cocoa De Zaan)
  • 50 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

dacquoise top with almonds and vanilla:

  • 100 grams of raw egg white (about 3 large egg whites)
  • 1 pinch of salt
  • 120 grams of sugar
  • 120 grams of almonds
  • 25 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

meringue top with walnut:

  • 6 large egg whites
  • 200 grams of sugar
  • 1 pinch of salt
  • 150 grams of roasted and ground walnuts
  • 30 grams of corn starch
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

chocolate cream with butter and mascarpone:

  • 300 grams of chocolate with 54% cocoa (choose a very good quality chocolate)
  • 300 grams of butter with 82% fat, soft
  • 200 grams of mascarpone
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 60 grams of finely chopped candied orange peel (optional)

cream device with Cointreau:

  • 6 fresh yolks
  • 150 grams of sugar
  • 100 ml. milk
  • 60 ml. Cointreau (or Grand Marnier or other liqueur of choice)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 300 grams of butter with 82% fat, soft
  • 200 grams of mascarpone

glaze and decor:

  • 400 grams of chocolate with 54% cocoa
  • 150 grams of roasted walnuts
  • 60 grams of butter
  • 1 tablespoon cocoa butter (optional)
  • white chocolate coins (optional)
  • ganache of 100 grams of whipped cream and 100 grams of chocolate with 54% cocoa (optional)

How to prepare cocoa countertop for Milena's birthday cake

How could it be simpler, at the base of the cake I put a thin layer of sponge cake / cocoa roll. I showed step by step how to prepare such a countertop at simple roll top recipe, you will find there the preparation method also explained in video format. The only difference is that I used only 3 eggs and the rest of the ingredients adapted to their number, to get a thin countertop.

1. Therefore, the oven is already heated to 180 ° C and the composition prepared according to the instructions in the link above. I spread the composition obtained in a 42 & # 21534 cm tray (the oven tray I use), lined with baking paper. In order to be able to stretch the composition thinly and evenly, I used a flexible silicone spatula.

2. I immediately baked the top in the preheated oven at 180 ° C, at a medium height. I baked the top for 10 minutes or, as the case may be (depending on the oven), until it passes the toothpick test.

3. Allow the countertop to cool, then carefully peel off the baking paper and store on a flat surface, covered with a kitchen towel.

Milena's birthday cake & # 8211 dacquoise countertop with almonds and vanilla

1. Preheat the oven to 160 ° C. Weigh the egg whites in a large bowl. Mix the finely ground almonds with the flour.

2. Beat the egg whites with the salt until they harden, then gradually add the sugar and continue beating until the sugar is completely dissolved. If you use vanilla sugar, add it at once with regular sugar.

3. Add the ground almonds, mixed with the flour, over the beaten egg whites with the sugar and mix well with a flexible spatula, with movements from bottom to top. If you use vanilla extract, add it together with the almonds.

5. In a tray identical to the one in which the cocoa top was baked, likewise, lined with baking paper, spread the dacquoise composition in a thin layer.

6. Bake the dacquoise countertop for 25 minutes, until it passes the toothpick test, turning slightly golden. Let it cool well on the baking paper, without peeling it off (it's very fragile), I told you about it at Cake Opera recipe, which has a similar countertop.

Milena's birthday cake & # 8211

1. First, fry / bake the walnut, as shown walnut and chocolate cake recipe. In the preheated oven at 180 ° C, put 300 grams of walnut kernel, spread on a tray and bake for 5-8 minutes. Attention, I baked 300 grams because I also used 150 grams for decoration! If you opt for another decor, you will only need 150 grams of core for the meringue top with walnut. After the walnut is cooked, rub it lightly in a dry kitchen towel and most of the shells will fall off.

2. Reduce the oven temperature to 150 ° C. After cooling, grind the walnuts and mix well with the starch. If you do not have a special nut machine and grind it in the robot, put the walnut in the grinding starch at once, it will absorb the walnut oils.

3. Put the egg whites in a large bowl, add the salt and beat them exactly as shown in the previous subtitle, about the dacquoise top: until they increase in volume only with salt, the sugar added gradually, etc. If you use vanilla sugar, it is added at the same time as regular sugar. After the sugar has completely dissolved, add the ground walnuts, mixed with the starch. If you use vanilla extract, add it at once with walnuts. Use a flexible spatula for perfect homogenization, mixing the composition with movements from bottom to top.

4. Spread the walnut meringue composition in an even layer, on baking paper, in a tray of the same size as the one used for the other two countertops.

5. Bake for 45 minutes & # 8211 1 hour in preheated oven at 150 ° C. The tolerance is quite high, but it depends directly on the tastes of the cake maker: if you want a crispier top, let it dry well. I left it for about an hour and 5 minutes.

How to prepare cream apparatus with Cointreau & # 8211 Milena birthday cake

1. In a large bowl, put 6 egg yolks (they will remain from the separation of the eggs for the meringue and walnut top). Add milk, salt, vanilla and sugar.

2. Beat the yolks with the pear-shaped target, mix with the sugar and milk. Gradually add Cointreau or another favorite liqueur. If you are making the baby cake, replace the liqueur with milk.

3. Put a saucepan of water on the fire. Choose a pan of a size that allows the bowl of yolks to be placed on top of it, without its bottom touching the boiling water (bain-marie). After the water boils, reduce the heat and place the bowl with the yolk composition on top of the pan. Stir continuously with the pear-shaped target, insisting especially on the bottom and edges. The cream should heat up gradually and evenly, not turn into an omelet.

4. The target temperature at which the steamed yolks are to be brought is 72 ° C, as shown below. Thus, they are at the same time cooked but also safe for health, eliminating the risk of salmonella contamination. If you do not have an instant reading thermometer, appreciate if the cream base is ready if it has warmed up and if it coats a spoon nicely, as I showed at English cream recipe. As soon as it has reached this stage, the cream is removed from the steam and allowed to cool well.

5. Once cooled, the cream should have a melted chocolate-like consistency.

6. Add the soft butter and mascarpone to the cream at room temperature. It is very important that they are not cold, all ingredients must have a close temperature, otherwise there is a danger of separation.

7. Mix the cream at high speed until it increases in volume and becomes frothy (about 3-4 minutes).

This is what the cointreau cream looks like when it's ready, only good to use.

Preparation of chocolate cream with butter and mascarpone for Milena's birthday cake

1. Break the chocolate into pieces, place in a heat-resistant bowl and let it melt slowly, over a bowl of boiling water. Once the chocolate has melted evenly, take the bowl off the steam and let it cool.

2. Beat the butter, mascarpone, salt and vanilla with the mixer on high speed until a frothy cream is obtained.

3. When the chocolate is cooled enough to be neutral to the touch of a finger, begin to add spoon by spoon to the composition of butter and mascarpone, while mixing vigorously.

4. Continue until all the chocolate is incorporated. Finally, add the candied orange peels, finely chopped as much as possible (only if you choose to use them). Mix a little more and the cream is ready to use. Be careful, I have not put sugar in this cream, if you find it insufficiently sweet, you can add finely ground powdered sugar, 30-60 grams. Mix a little more and taste, stopping when you find the cream quite sweet. If you find it too soft, put it in the fridge a little and mix for another minute before filling the cake.

Milena birthday cake assembly

1. I assembled the cake in the same tray in which I baked it, because I needed a large cake, from which I could take out 40 portions. First, I placed the cocoa top in the tray, then I leveled the chocolate cream in a layer as even as possible.

2. After the layer of chocolate cream followed the meringue top with walnuts. It cracked a little, but it doesn't matter. It is only important that the layers adhere well to each other and be as straight as possible, so that the slices look beautiful, that is the beauty of a layered dessert.

3. Over the layer of walnut meringue, I added the cream of the device with Cointreau and leveled it as best as possible.

4. The last layer added was the dacquoise top, which I placed on top of the cream using baking paper, lightly pressed with my palms and then peeled off the paper.

I wrapped the tray well and put the cake in the fridge overnight, before finishing and slicing it.

Milena birthday cake, icing, portioning and decoration

1. For the cake decoration, I also used a chocolate ganache (you can use it or not, it's your choice) for which I melted the chocolate (54% cocoa, 100 grams) in 100 grams of whipped cream. I let the composition cool to room temperature, then put it in the fridge (minimum 3 hours or overnight). I beat it with the mixer until it became frothy and light in color.

2. After the cake cooled perfectly, the first thing I did was to straighten the edges perfectly. I did this with a sharp knife with a long blade, which I heated in boiled water and wiped with a napkin after each new cut. After straightening, I was left with a cake of 40 & # 21532 cm and a height of 6 cm.

3. I melted 400 grams of chocolate with 54% cocoa and 60 grams of butter in a bain-marie. After they melted and blended perfectly, I added the cocoa butter. It can be found in health food stores and has the role of making the chocolate icing more stable (it will not melt so easily) and more glossy, but if you don't have it, just skip it.

4. I added 150 grams of fried walnut, crushed with a knife, to the melted chocolate.

5. I mixed and immediately poured the walnut icing over the cake, spreading it with a spatula over the entire surface. I put the cake in the fridge to harden the icing.

6. After the icing hardened, I measured with a ruler and cut the cake into 4 cm slices. on the longer side respectively at 8 cm on the shorter side. We thus obtained 40 slices of 4 & # 2158 cm which we decorated with the chocolate ganache poured with a pos with a round, unstreaked dui, and with white chocolate coins.

And I barely had time to take pictures of him, because Vukomir quickly packed it (it fit perfectly in two large boxes of cake, 20 servings each) and left with him! An hour later, there was nothing left.

Lists of ingredients adapted for a round cake with a diameter of 26 cm:

thin cocoa countertop:

  • 2 small eggs
  • 1 pinch of salt
  • 40 grams of sugar
  • 12 grams of cocoa (hello, I only use cocoa De Zaan)
  • 35 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

dacquoise top with almonds and vanilla:

  • 42 grams of raw egg white (about 3 large egg whites)
  • 1 pinch of salt
  • 50 grams of sugar
  • 75 grams of almonds
  • 12 grams of flour (1 tablespoon grated)
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

meringue top with walnut:

  • 3 large egg whites
  • 120 grams of sugar
  • 1 pinch of salt
  • 75 grams of roasted and ground walnuts
  • 18 grams of corn starch
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

chocolate cream with butter and mascarpone:

  • 125 grams of chocolate with 54% cocoa (choose a very good quality chocolate)
  • 125 grams of butter with 82% fat, soft
  • 85 grams of mascarpone
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 30 grams of finely chopped candied orange peel (optional)

cream device with Cointreau:

  • 3 fresh yolks
  • 80 grams of sugar
  • 40 ml. milk
  • 25 ml. Cointreau (or Grand Marnier or other liqueur of choice)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 140 grams of butter with 82% fat, soft
  • 100 grams of mascarpone

From the above quantities you should get a round cake 26 cm in diameter. It can be divided into 12-14 portions and you can decorate it as you like. May it be useful to you!


Recipe: Exotic cake

Top preparation for exotic cake
Whisk the egg whites, add a tablespoon of water, then sugar. Add flour and baking powder in turn and mix slowly until fully incorporated. Pour the top into a greased pan lined with flour. After baking, leave to cool, then cut the top into cubes.

Top preparation for exotic cake

Preparation of cream 1 for Exotic Cake
The yolks are mixed with flour, vanilla sugar, sugar and milk and boiled until thickened. The result is a slightly thicker composition than pancakes. The gelatin sachets are soaked in cold water, then incorporated into the thickened yolk composition. The pan with the cream thus obtained is placed in a bowl with cold water to cool the cream. To speed up the cooling of the cream, change the water a few times.

Preparing cream for exotic cake

Preparation of cream 2 for Exotic Cake
The 4 sachets of whipped cream powder are mixed with 600 grams of milk and beat with the mixer until it hardens. The cream obtained is mixed with the cold cream above.

Exotic cake preparation
When preparing this cake you can use 2 pans of about 3 kg each and you will get 2 cakes or use a larger pan for a single cake.
The countertop cubes are soaked in pineapple or cherry compote juice or whatever compote you prefer and then squeezed.
Wallpaper the pan that you will use to prepare the cake with a cellophane foil. Place the orange slices. kiwi, tangerines, cherry compote, pineapple (depending on what fruit you use), both on the bottom of the pan and as much as possible on its walls.
Pour a few polishes from the cream composition, then place a few soaked and squeezed countertop cubes. Put the cream again, then cubes on the counter and repeat until the pan is full.

Leave the pan with the cake to cool until the cream hardens. If you prepare the cake today, then leave it cold until tomorrow. The next day, turn the cake on a plate, remove the pan and remove the cellophane from the cake.

Exotic cake with oranges, kiwi

If there are still unevenness due to the wrinkles that the cellophane makes, you can fill them with a little whipped cream.


Video: Муссовый Торт Экзотик. Exotic Mousse Cake慕斯蛋糕异国情调