Chocolate Cake with Milk/Vanilla Filling - Recipe
For the Cake Layers:
7 eggs
200 g sugar
220 g flour
5 table spoons of cocoa
1/4 cup oil
5 g baking powder
For the filling:
1 l milk
1 cup sugar
100 g corn starch
100 g flour
1 teaspoon vanilla extract (or 1 vanilla package)
500 ml heavy whipping cream
3 table spoons powdered sugar to use for beating the whipped cream
125 g butter
100 g crystal sugar for caramelizing
50 g almonds, walnuts,or any nuts
For the decorations:
1/2 kg fondant or additional 500 ml whipped cream (beaten).
How to make the cake:
Beat eggs at high speed with the sugar until white and fluffy. Slowly add sifted flour, mixed with the cocoa and the baking powder. Make sure that the dry ingredients are well folded into the eggs, and slowly add the oil too. Bake in a 20 - 25 cm cake spring form at 350 degree F (medium heat) until toothpick comes out clean. Cool down and cut into 3 layers.
For the cream, bring milk and sugar to a boil. Add vanilla extract. Before milk starts boiling, sloly add the flour that you have mixed in advance with about 100 ml cold water, while stirring the milk cream. Stir constantly until thickens (at least 5 min). Add corn starch that you have also mixed with about 100 ml cold water and stir vigorously so that it doesn't lump. Take away from the oven top and add butter as stirring occasionally to prevent skin from forming on top. Make sure the cream is well cooled.
Beat the whipped cream with the powdered sugar until thick. Carefully mix with the cold milk cream.
Caramelize sugar until light brown. Pour over silicone sheet or greased aluminum foil. Sprinkle chopped nuts on top while sugar is still hot so that they can stick together. If necessary press nuts into the caramelized sugar. Wait until completely cooled and chop into small pieces (put mine in a plastic bag and use a small wooden rolling pin to chop).
You can add a cup of water to the pot that you caramelized your sugar into and let the leftover sugar melt over medium heat on the stove top. This will be used to moisten the cake layers.
Once cake and the filling have cooled down, start putting the cake together. Start with a layer of cake, sprinkle caramelized water (or juice of your choice), sprinkle pieces of caramelized nuts,and cover with a layer of cream. Repeat two more times finish with a layer of cake.
Once you are done, you can decorate the cake with whipped cream, butter cream or fondant. Products for the decoration were not included in the ingredients shown above and would need to be considered separately.
Decorate and enjoy!
2 egg whites
2/3 cups of powdered sugar
200 ml condensed milk
4 cups coconut flakes
Beat the egg whites and the sugar until stiff peaks form. Fold the coconut flakes carefully and slowly add the condensed milk until all products have been mixed well together. You can use a spoon to scoop small amounts of the mix onto parchment paper, or use a cookie cutter to form different shapes. The second option is very messy and slow, but you can actually form the cookies into shapes if you wish.
Bake at 300 degrees (180 C) until light brown. Enjoy before they disappear!
Medenki (Honey Cookies)
Here is a recipe of my family's favorite cookies...For a while I have been trying to find a recipe to reproduce the cookies that I remember from my childhood, and have not been able to get as close as this one. A batch of these cookies does not last a day at my house, two may make it until the next day...
Products:
2 eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
¾ cups oil
6 tablespoons honey
3 cups flour
Eclair Cake
You will need:
For the Filling:
5 egg yolks
3/4 cups sugar
3 table spoons powdered sugar
500 ml milk
600 ml whipped cream
70 gr corn starch (100 ml water to dissolve)
2 packages gelatin (7 gr each)
1 teaspoon vanilla extract (or one package Dr. Oetker vanilla)
1 whipped cream stabilizer (I use "Whipp It", by Dr. Oetker)
Approximately 20 mini eclairs (I use ready ones from the store because I have not mastered making them yet)
For the almond layers:
5 egg whites
100 gr powdered sugar
100 gr finely chopped (I use the food processor to chop them as fine as possible)almonds
25 gr flour
1 teaspoon vanilla extract (or one package Dr. Oetker vanilla)
These products will yield a 26 cm diameter cake 8 cm tall.
Directions:
- Beat yolks with sugar until light and fluffy
- Slowly add vanilla, milk and half of the whipped cream
- Cook over low heat and before it starts bubbling, slowly add corn starch mixed with the water, while stirring constantly
- Stir until thickens and set aside
- Add gelatin to 100 cold water and make sure it moistens thoroughly
- Liquefy gelatin over low heat and add to the cream
- Stir occasionally until the cream cools down
- Beat the rest of the whipped cream with 3 tablespoons powdered sugar and the stabilizer until stiff peaks form. Gently mix with the cold cream.
- Beat the egg whites and powdered sugar until stiff peaks form
- Gently fold in almonds, flour and vanilla until completely incorporated
- Make 2 circles 26 cm in diameter each on parchment paper and fill them with cake mix
- Bake at 300 F degrees (160 C)until slightly darken.
- In a spring form put one of the layers on the bottom of the form
- Pour half of the cream on top and add the eclairs
- Pour the rest of the cream, making sure the eclairs stay in place
- Add the second cake sheet on top
- Cover with clear wrap and store in the refrigerator for at least several hours (best if it stays overnight)
- You may decorate with whipped cream, fondant, or any other frosting at you choice. Bon Appetit!
Blagodarim za retseptite Poli. Moje li da te pomolq za reseptata i na cocoskite koito vidqh do medenkite, 4e az mnogo obi4am. Nadqvam se sa lesni
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Blagodaria ti Dani. Sujaliavam za zakusnenieto na receptata, no se nadiavam da ti haresat kokoskite :)! Ne iziskvat mnogo rabota a sa mnogo vkusni.
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