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Black woman with nuts and meringue

Black woman with nuts and meringue



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Cut the chocolate into small pieces and melt on a steam bath. The butter is mixed with the sugar, it is added one by one, mixing after each one: eggs, vanilla and chocolate. Sifted flour is mixed with baking powder and placed in the above composition. Mix lightly with a spatula. Pour the composition into a large tray lined with baking paper. Bake the top at 180 degrees C for 25 minutes.

Meanwhile, mix the egg whites with the sugar until you get a dense foam that does not flow. Remove the top from the oven (it does not have to be completely baked) and spread the egg white foam over it. It works fast. Put the tray back in the oven at 150 degrees until the meringue turns golden and has hardened. Turn off the oven and let the cake cool in it, so the next day it will form small golden grains like dew.

Cut with a sharp knife inserted from time to time into a glass of water.


Method of preparation

We prepare the ingredients for Negresa from egg whites with chocolate and nuts

Blackberry preparation from egg whites with chocolate and nuts

We line a tray with baking paper and spread the composition in it, level it nicely and put the tray in the preheated oven, at 180 degrees for 40-45 minutes, but we don't forget the toothpick test, as not all ovens bake the same way.

We slice the cake well cooled, but if we want, we can cut from the edges because it is so good and warm !! :))))


Black cake with plum jam and meringue

Blackberry with meringue, it is very easy to make, we enjoyed the years. Ingredients: 6 eggs, 250 gr flour, 200 ml milk, 200 gr sugar, 150 gr butter, 40 gr cocoa, a vial of vanilla essence, 100 gr chocolate decorations. You should try this cocoa dessert combination with. To present you now the most tested recipe on the site, I had to repeat it 6 times. But know that this blackberry recipe was worth all the time and effort. Meringue: mix the egg whites, add the sugar, mixing until you get a strong meringue. Spread the meringue over the apricot or plum jam.

The blackberry recipe with meringue and jam is a very simple one.


Blackberry with nuts and meringue - Recipes

Posted by Violet Postolache on December 04, 2009 in homemade cakes blackberry recipes cake recipes childhood recipes | Comments: 86

And because over time I received comments about the ingredients, the last time I prepared it I weighed both the cup and the kitchen scale, although some of you said that a cup of flour is too little I stick to in my opinion, a cup is enough, the dough should have the consistency of a pandispan, even a little thinner, two cups of flour would be a lot and in the end we will not get in any form a soft and moist blackness but rather a cake dry. I did a google search and I found many identical or similar recipes and they all had 1 cup of flour or 250 grams or 300 grams of flour. I recommend you too post black, fasting black woman with cranberries, blackberry with apricots, black american-brownie or blackberry with peanut butter. (click on the underlined words for recipes)

Blackberry ingredient: (for about 30 pieces)



Put butter, milk, sugar and cocoa in a pan on the fire and let it simmer until the composition is homogeneous. Set aside and allow to cool. We set aside a few spoons that we will use for the glaze.






Pour the composition into the tray lined with baking paper and bake in the preheated oven for 30-40 minutes. It should not be left longer than it should because the blackberry will no longer be soft and moist but will become dry.



After baking, let it cool.


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86 comments:

how long should it be left to cool? thanks!

Andrutza, I left it until it cooled completely, it cuts nicer

I want to try to make the cake. I don't know how it will turn out, but in your picture it looks great

Anonymously, I hope your cake came out, it's very tasty and very easy to make anyway

anonymous, I couldn't tell you exactly, my oven was at its maximum, I think it depends a lot and what kind of oven you have

it's one of the simplest and best cakes.
You give me a bite too. ))

I suffer good, super fluffy and it grows a lot, I put more in the flour and I put the oven at 260 degrees and later I raised the tray in the middle of the oven

I'm glad you liked it, and I have, the black woman in the plan today, only this time I'll add walnuts

F good with walnuts. It comes out much tastier :-)

This comment has been removed by the author.

Thanks for the recipe vecinik, I came out with a super black

hopaaa, did you start cooking next door? Well done, Viorica knew what to choose. I'm glad you came out!

Super recipe! You forgot to pass the baking powder to the ingredients :)

Thanks, I just saw it, I fixed it.

don't you mind how much sugar?

a cup and a half, about 250 gr

I tried it for the first time after this recipe. It looks very good. Now it's in the oven.

I searched for all kinds of recipes on the net but the most convincing is this..I hope it works out a bit..I hope !!

what makes them grow so much?

baking powder, I omitted it from the ingredients (thousands of apologies, I fix it now) appears in the picture with the ingredients and is mentioned in the preparation method.

I also tried the recipe and it turned out great! Instead of margarine I used butter ... and as icing I melted 70 g of butter with 2 tablespoons of cocoa plus sugar and poured on top. It turned out absolutely delicious! Thanks a lot for the recipe.

I am delighted that you have a recipe book, I like that they are simple, tasty recipes and that you present the recipe with pictures

I think it will turn out great

Mine is in the oven now! I think it will turn out very tasty. My roommates are already patrolling the kitchen. :)

How many degrees does the cake bake? and for how long? thanks!

I can't give you such details because I have an ordinary oven, old type, without gradation!

Put it at 150,180 degrees and try it with toothpicks, you can see how it looks if the toothpick is dry and done

on Sunday I will try too

don't you get upset but can't put a little rum essence?

HOW DO YOU CUT IT IN RHOMBUS?

First cut it into long strips, then diagonally and that's how the diamonds are

you don't think you missed any flour from the ingredients. with a cup you get the dough as for pancakes. hmm or do you want to be half people?
good that I realized and I added some more flour and the rest turned out delicious :)

I put exactly as much as I wrote, the recipe is from my mother's recipe book, she always made it for us when we were children. I also explained in other recipes how it is with flour, there are many types, each with a different degree of absorption, probably hence the situation created. The composition of blacks is quite soft anyway, it's a flowing dough, but not really like pancakes which is true :) I'm glad that in the end you solved it and that you liked it! :)

we needed a little more flour! . I put it and it turned out delicious :)

I had a problem, I was sure I would have said I respect the recipe! 100% more flour! That's it ! Gossip recipes

You alone are the one who does the "trick"! I always make this recipe and it always came out perfectly, and many others have done it, you certainly didn't do something right :) And if you look above it seems that it came out to others. Moreover, on the facebook page of the blog there is an album with pictures of the dishes tried by readers, there are many black women there, it seems that they did not get a & quotpleasca & quot :)

do the yolks beat forward or not?

You can also add butter to the chocolate when the chocolate melts

It is not clear to me what 1 1/2 sugar means. I suspect that the unit of measurement is the cup.

how long is it left to bake in the oven?

It turned out excellent ... I added half an extra cup of flour. f buonaaaaa.

Baking powder does not go out ??

I made it according to the same recipe and it came out ssuuuuuuuuuuuuuuuuuper!
But I changed something on Sunday, namely: I put apple cubes in the composition and over the glass I "quoted" some almond flakes. In addition to taste, it also had an appearance.

A very good recipe with half a cup of extra flour turned out super good cake

Wow I do it tomorrow looks lightning. What light ingredients I found immediately in the house :)).

I tried the recipe tonight and they are very good, I just needed another cup of flour. I realized by the consistency of the composition. I added jam and nuts and it came out very well. in conclusion how much flour it contains :)

I made the cake and it turned out wonderful. I read the comments and put 1/2 extra cup of flour, otherwise I followed the recipe which came out very fluffy and delicious. Thank you Violeta!

seriously? a cup of flour? and you also contradict that it goes well since most of those here who made the cake say that they used more flour. I put two cups of flour and it came out perfectly. Please film the recipe and see how you just put a cup of flour and it works well .. so let's see how stupid we are.

Dear anonymous, why do you think I would have wanted to mislead someone, what would I have gained from this? And how can I change the amount when I put so much, a cup? How could I support something else? If you read the comments and look in the readers' album on the facebook page you will see that not everyone added flour, some came out with the given amounts, even if there are people who added half an extra cup. I think I explained somewhere and I think I should go back to the term "flour as it contains" maybe everyone will be happy. The amount of flour depends on several variables, for example different types of flour have different liquid absorption capacities. Then the size of the eggs also matters, some are bigger, some smaller, the egg whites are beaten, it also depends on how well the egg whites were beaten and the list could go on.
I wish you a serene day and the next time you come to visit I will ask you to leave this hostile attitude that does no good to anyone, let's learn to be better, more tolerant with those around us :)


Black woman with nuts

Ever since I first tried this blackberry recipe, it has remained one of the family's favorite cakes. It is not very sweet, it does not have cream, it is the kind of cake that should not be missing from the holiday dishes. In addition, a very generous portion comes out of the given quantities (use the 33 x 23 x 5 cm tray).

Ingredient: (we use a 250 ml cup to weigh the ingredients)
& # 8211 200g margarine Rama Maestro
& # 8211 2 zahar old dogs
& # 8211 a can of milk
& # 8211 5 tablespoons cocoa
& # 8211 2 dogs faina
& # 8211 5 eggs
& # 8211 a sachet of baking powder
& # 8211 2 sachets of vanilla sugar
& # 8211 2 vials free of rum
& # 8211 a cup of chopped walnuts
& # 8211 Almond flakes for decoration

In a saucepan with a double bottom or in a bain-marie, put the milk, sugar, cocoa and rum essence. Boil them over low heat until all the sugar melts and you get a thick syrup. Let the syrup cool.

Separately, froth the margarine (which must be at room temperature and mix it with ¾ from the cocoa syrup). Add the yolks one by one, mixing well after each one. Then add flour, vanilla sugar and baking powder mix well.

We are going to add the walnuts and mix thoroughly. At the end, add the beaten egg whites. Pour the composition into a tray lined with baking paper and bake for about 30 minutes, until the toothpick test passes. We take the cake out of the oven and while it is hot we pour over it the syrup that we kept. Sprinkle with almond flakes and refrigerate for at least an hour before serving.

An aromatic cake came out, slightly crunchy, the complete opposite of cakes with a lot of cream and very sweet. It was so appreciated that some guests, the most special ones, even received a portion of the package. Try it for the New Year's Eve party, I'm waiting for you to tell her how it turned out. You're welcome!


"Black teeth" cake with meringue and cocoa top

Preparation time 40 minutes

Cooking time 30 minutes

Ingredients

TABLE:

  • 200 gr butter at room temperature (soft)
  • 150 gr sugar (I used brown sugar on the counter)
  • 5 egg yolks
  • 3 tablespoons cocoa
  • 250 ml of milk
  • 1 baking powder
  • approx. 220-250 g flour (& quotcat includes written in the old recipe & quot - tests to have the consistency of cake dough)
  • butter or oil for greased the tray or better lined with baking paper
  • OPTIONAL but recommended: 70-100 g crushed walnuts on the baking sheet

Marshmallow

GLAZING (can be replaced with sour jam or syrup only when serving per serving)

Recipe Notes

The ingredients displayed are for classic stove tray 27 × 30.
I prepared half the displayed quantities and 12 pieces resulted (it is enough for the first test). The tray I used is 18 x2 6 cm.

PREPARATION
Preheat the oven to 180 degrees (as for cake)
TABLE:
1. With the mixer rub 200 gr butter with 150 gr sugar until the sugar melts (with the powder it goes faster).
2. Add 5 egg yolks. Homogenize.

3. Add 3 tablespoons of cocoa. Low speed at first, because you will fly it.
4. Gradually pour 250 ml of milk and incorporate the baking powder.
5. Thicken by approx. 220-250 g flour, reducing speed, until the composition acquires the consistency of cake dough. I recommend that you add gradually and stop earlier if you think it thickens too badly. I made it out of my own eyes, because that's how I inherited from my mother & # 8220faina as much as it contains & # 8221 as for check, but I received an observation that it may be a problem for beginners.
6. You can spread a baking paper in the tray. Pour the composition and on top you can sprinkle medium crushed walnuts, it does not require frying, it will get a baking taste from the oven.
7. Bake at 180 degrees for about 20 minutes, depending on the quantity and oven (electric ones bake faster). Do the toothpick test.

marshmallow
1. Beat 5 egg whites hard foam (without sugar), initially cold, in a saucepan (which will be placed in a larger one in a bain-marie when the water in the large saucepan will boil). After 2-3 minutes of beating only the egg whites, gradually add the sugar, continuing to mix until it reaches consistency, until it grows and begins to bind.
2. Transfer the pan to the bain-marie, ie it is placed on another slightly larger pan that contains hot water and boils on the stove over low heat. Attention, the pan on top, the one with the meringue, must have stability, there should not be a big difference in diameter between the two (I showed in the photo). This saucepan with the mixture of egg whites and sugar should not sit with its bottom in hot water but in steam, otherwise you will get a beautiful boiled egg white. Continue to mix or beat with a fork (because it can also be made by hand), steamed, until the foam is hard and when you turn the container slightly, it does not fall and keeps its shape. Now you can take it off the fire.
I recommend beating it on the fire for less than 10 minutes. I beat it on steam for 7 minutes and it was at the limit. Constantly follow the texture.
3. Pour the meringue, in fact you will put it spoon by spoon over the top just taken out of the oven. Level. Convenient, fast and beautiful, you make it with the tool with a large and flat sole, the triangular one with which you lift the slice of cake when serving.
4. Allow to cool before adding icing.

GLAZING can be replaced with sour jam or syrup only when serving, on individual portions, because it already contains a lot of sugar
1. Mix 125 g butter with sugar.
2. Add 3 tablespoons of cocoa and 3-4 tablespoons of milk and put them on the fire until a viscous but fluid cream is made, so that it can be spread. And this is a critical point that can be strengthened too badly to be applied. Keep an eye on her. I stopped her a step early for fear of hardening and she ran a little, but not badly.
3. Put it over the meringue, after it has cooled.
4. Leave the cake to cool (at room temperature first and then necessarily in the fridge) so that you can slice it with a knife soaked in water.
The glaze has slightly soiled the bezaea for cutting. that it remained on the knife. I had to let the icing harden better.

Liv (e) it!
TIPS: When preparing only half the amount, the glaze should be three quarters of the meringue ingredients. Only half may be a little.


What ingredients do we use for fluffy blackberry with icing and nuts, the best and simplest recipe?

Rating 5.0 from 30 reviews

  • 4 eggs
  • 200 g of butter
  • 100 ml of milk
  • 300 g of sugar
  • 50 g of cocoa
  • 1 tablespoon rum essence
  • 1 teaspoon with a pinch of baking powder
  • 1 pinch of salt
  • 150 g of ground walnuts
  • 200 g of flour

Blackberry with caramel, nuts and meringue

Being the first sweet post for 2014, I take this opportunity, and I wish you a good year, with health, with the dreams made and your loved ones with you!
Happy Birthday!
Without too many words, I sweeten you today, with a black woman dressed in caramel with walnuts and a softer meringue.
Great!

  • black:
  • 170 gr soft butter
  • 5 yolks
  • 130 gr raw sugar
  • 100 gr melted chocolate
  • 1 cup sweet milk
  • 250 & # 8211 280 gr flour
  • 1 baking powder
  • 3 lg black cocoa
  • vanilla seeds
  • 1 cup coarsely chopped walnuts
  • pt. caramel:
  • 6 tablespoons raw sugar
  • 50 gr sour cream
  • 70 gr butter
  • pt bezea
  • 5 egg whites
  • 5 lg white sugar
  • 1 pinch of salt

[preparation title = & # 8221Preparation & # 8221]

We mix the soft butter, the vanilla seeds and the sugar very well. Add melted chocolate, cocoa. Add one egg yolk, stirring constantly. We pour the milk little by little, mixing well after each portion, until we include it all in the composition. Next is a large chopped walnut. Add the flour and baking powder at the end, incorporating well.
We turn on the oven.
Prepare a rectangular tray with baking paper and pour the composition. I used a small tray about 35 x 20 cm. Bake on medium heat for about 40-50 minutes.

Meanwhile, we prepare the caramel. We caramelize the sugar, in a bowl, on the fire. Let it melt, stirring with a wooden spoon. After it has melted, add the cream and let it sizzle and then mix to fluidize and homogenize. At the end, remove from the heat and add the butter, stirring vigorously with a whisk. Be careful not to burn yourself. Add the walnuts and leave to cool.
* the caramel must come out a little more fluid so that it can be easily poured over the blackberry and penetrate it at the same time.
* be careful when choosing walnuts, not to slip any peel.


Beat the egg whites with a pinch of salt. When the egg white foam hardens, add a tablespoon of sugar and mix well, well, about 20 minutes in total.
Here I mention that it took more sugar to make a strong meringue, but I preferred a softer meringue, given the fact that the caramel and blackberry were quite sweet.


After it is baked, take the blackberry out of the oven, leave it to cool a bit, then pour the caramel with walnuts, at the end we put the meringue or egg white foam and bake for about 5 minutes on high heat, until the meringue browns a little.

Remove from the oven and allow to cool completely. After it has cooled, take it out of the pan and sprinkle chocolate flakes on top. We portion it and leisurely serve a delicious portion!


Searched words "black"

Top: Rub the butter with the sugar, gradually add the egg yolks, vanilla essence, milk, a pinch of salt and cocoa.

Melt the chocolate with the butter over low heat. Turn off the heat, add all the sugar and mix. Leave to cool and when the composition is warm, add

I mixed all the ingredients with the mixer. I put the cake in the preheated oven for 45 minutes on medium heat. From 3 tablespoons

The raisins are put in a little water with rum essence and the baking powder is quenched with lemon juice or vinegar. Then mix the flour

Rub the yolks well with the 100 grams of butter and 250 grams of sugar. Add sifted cocoa, baking powder, then, one by one, linen

Melt the sugar, butter, milk and the 2 tablespoons of cocoa over low heat until they boil. From this composition, they put it

Mix eggs well with sugar, and then add oil, milk and jam. Stir gradually until everything is incorporated, and then add

the ingredients are for a smaller tray (I have a square tray about 25/25). if you make in the large stove tray, 5 eggs and the rest of the ingredients