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Cake with three creams

Cake with three creams



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Wallpaper a cake form with a detachable edge.

Brown Top:

Rub whole eggs with sugar and then add the other ingredients one at a time. Pour the composition into the cake pan and put it in the oven for 25 minutes.

We will do the same with the yellow worktop

Cocoa Cream:

Boil the pudding with the icing sugar and it has cooled completely, add the butter, rum and ground biscuits

Vanilla cream:

Boil the pudding with the sugar, when it has cooled completely add the butter and vanilla sugar

Cream:

Boil the pudding with the icing sugar and it has cooled, add the butter

When the countertops have cooled, let them be divided into two equal parts

Below we put a layer of cocoa top over which we add the cocoa cream. Next is the yellow top over which we add the vanilla cream (we keep a part of the cream). Then another yellow top over which we add the cocoa cream and on top we add the brown top. Grease the whole cake with the remaining vanilla cream. Add all the whipped cream over the cake.

Garnish with grated chocolate.


Cake with three creams

ingredients
For the countertop :, 50 g black cocoa, 150 ml water, 6 eggs, 200 g sugar, 120 ml oil, 280 g flour, 1 teaspoon baking powder, rum essence,, For cocoa cream :, 50 g black cocoa, 125 ml water, 150 g sugar, 200 g butter, 4 egg yolks, rum essence, For dark chocolate cream, 200 g dark chocolate, 200 ml sour cream / whipped cream, 250 g mascarpone, 1 tablespoon vanilla sugar,, For white chocolate cream :, 200 g white chocolate, 200 ml cream for whipped cream / liquid cream, 250 g mascarpone, 1 tablespoon vanilla sugar

Difficulty: high | Time: 3h


About the Chocolate Trio Cake (Trois Chocolats)

We are already used to the & # 8222 Romanian adaptations & # 8221 made by ear and the distortion of many famous recipes. That's how it came to Tort Dobos with margarine and cocoa cream (instead of butter and chocolate), at Diplomat cake or Black Forest with imitation whipped cream and cherries from compote or sour cherry. Jale! I'm not saying, do them like that (if you like) but don't present them under the original names.

So with this Chocolate Trio Cake. In recent years, I have seen it made in the same way, without having exactly the basic component: the Bavarian vanilla sauce. Most recipes were with hulala or other vegetable waste mixed with household chocolate and gelatin. For some, it wasn't even whipped cream, but some were made ganache with gelatin, possibly until cooked. Some compact layers of rubber, which is true, in three colors. I think that if you dropped them on the floor, the cakes would jump all the way to the ceiling, no matter how gummy they were.

Many of you know that I am a confectioner-pastry chef and that I did my training at the prestigious Howard-Johnson Hotel (now Sheraton) in Bucharest, under the guidance of the famous Chef Henrik Sebok. Well, at that time (we're talking about 2014) these Chocolate Trio were made on the conveyor belt in the hotel's pastry laboratory. My recipe is similar to the one used there and the one presented at Bake-Off Romania (if you remember the TV contest) from which I was inspired. I was very happy when I saw that the competitors were offered an authentic recipe for the Chocolate Trio Cake!

What do I mean? The cream layers must be even and aerated (with air bubbles in them), as a sign of creaminess. Even if they are well coagulated with gelatin, they must be soft and creamy. I will explain below all the tricks and techniques necessary to obtain this texture: from the amount of gelatin to the stage in which the whipped cream is beaten (natural cream, of course).

I made the Chocolate Trio Cake many times, both at my laboratory in Arad and at home. Here is a perfect rectangular version: all layers equal and with air bubbles. The picture is made by Laura Laurentiu (blogger at retetcalamama.ro) who also prepared this cake several times following my advice and who was ultra delighted with the result.

The cake can be mounted both in rectangular metal frames and in cake shapes with detachable walls or in silicone shapes. The problem with rigid shapes (metal) is that their walls must be lined with acetate tape (acetophane & # 8211 a kind of thicker plastic foil, special for confectionery) to get a beautiful border. In the case of silicone (elastic) forms, this is no longer necessary.

Here is this chocolate trio cake mounted in a round shape of 22 cm and approx. 8 cm high. For the shape of 24 cm and 9 cm height you will have to multiply the recipe by 1.33 x.

The Chocolate Trio cake that I present to you today I made for my birthday, on May 11, 2017. I completely forgot that I posed for it and today I discovered the photos in the computer and I found that some intermediates are missing. Don't worry, I'll tell you in detail. I simplified the recipe in the sense that I used only two types of chocolate (bitter with 70% cocoa and white) and I made the middle layer by mixing them. Simple, right? I don't have milk chocolate in the house and I resorted to this artifice. The chocolate I use is a good quality one, with cocoa butter. I have been using Belgian Calllebaut chocolate for years, but it comes in large 5 kg bags.

Search Selgros Manner chocolate (imported from Austria, from the company that also makes the famous wafers with cocoa), 200 g sheets in pink packaging & # 8211 in the district with confectionery and pastry ingredients. You will find both bitter, milky and white. Very good! Don't touch the cheap household chocolates (those 1 kg block type) because it's a waste of time with them.

The whipped cream you choose should be a natural one, ie cream for whipped cream with min. 30% fat. More details about the recommended types of whipped cream and how to whip the cream correctly find here.

The top of this Chocolate Trio Cake can be both a simple pandispan with cocoa and a wet top with chocolate.

I give you the quantities for a form with a volume of approx. 3 L & # 8211 means a cake shape of approx. 26 cm and a height of 6. I used a 2 L silicone mold and I had a few tablespoons of white and medium cream left (because the shape is narrower at the bottom). I bought the form from here.

The idea is to create EQUAL layers in height, not quantitative. If I put all the white cream, it would have filled over 1/3 of the form, forming a much thicker layer than the others above.

In the case of ring cake shapes you will not have this problem and you can pour all 3 creams without worries (there will be nothing left). How do we know what volume our shape has? We fill her eyes with water and then measure the water in her with a graduated cup. This way we will also know how to multiply or decrease the recipe.

Careful! The volume is not equal to the mass (in g) because my creams are aerated and less dense. Thus, the cake that weighs 2.5 kg can occupy over 3 L in volume.

Let's get to work and do it Chocolate Trio Cake!


Mix the almonds well 60 g powdered sugar and cocoa.
Beat the egg whites with a pinch of salt and add the powdered sugar as little as possible -40 gr.
Pour the composition, about 1 cm thick in the form placed on a baking sheet and leave it in the oven for 15 minutes.

As soon as you remove the top from the oven, turn it over and remove the paper. Leave it to cool.

I soaked a sheet of gelatin in a cold water.

I put the cream on the fire and boiled it - I used 125 ml whipped cream

I added grated white chocolate and stirred to melt

I took the gelatin out of the cold water, put it in the microwave at 40 degrees for 50 seconds and poured it over the white chocolate.

let the cream reach room temperature and add the whipped cream.

The other two mousses are prepared in the same way.

Then I put the three creams on the cooled counter
I needed a white row, I thought it was a lot of white cream and I put two rows.

then I put it in the cold for a few hours
he was supposed to stay until tomorrow but my family was impatient

The recipe for three kinds of chocolate cake was proposed by Nasia_S on the culinary forum.


9921 best images of cakes, tortures, creams in 2020

If you are nostalgic for the burnt sugar cream created like at home, you have found the perfect cake! It is made quickly, it is not complicated and it is to everyone's liking. Boiled milk cream with chocolate. Ingredients: For the countertop - 6 eggs.

Caramel cream with mascarpone for cakes and pies Biscotti, Deliziosi Dessert, Cibo. The recipe is explained step by step, in pictures. Chocolate cream with cherry pieces, natural whipped cream, glazed with berry gel and chocolate flakes, top of. You have the freedom to pay in installments, You benefit from the promotions of the day, the openness. Cream cake 130 recipes: Cake with two chocolate creams, Chocolate cream cake, Biscuit cake with cocoa cream (video recipe), Cream cake. Icing: Heat the water, add the sugar, stirring. Cakes & # 8211 cakes & # 8211 urban flavor cookies. How to make mascarpone cream with chocolate without gelatin? Rating: 5 & # 8211 12 votes & # 8211 35 min. Recipes Video & rsaquo Recipes of Jamilacuisine Cakes.

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ingredients:

- 2 eggs
- 100g sugar
- 100g butter
- 50 g chocolate
- 1 sachet of vanilla sugar

On low heat, in a stainless steel bowl, melt the chocolate in which you sprinkled the vanilla sugar. In another bowl, still on the fire, beat the eggs and caster sugar until hot. Let them cool a bit, then add the butter at room temperature (and melted) and the chocolate foam. Carefully incorporate and pamper the cake top with this fine cream.

It's really easy to make one cake cream, and if you have two cake creams you can very well combine them. The taste will be sensational!


ingredients:

- 2 eggs
- 100g sugar
- 100g butter
- 50 g chocolate
- 1 sachet of vanilla sugar

On low heat, in a stainless steel bowl, melt the chocolate in which you sprinkled the vanilla sugar. In another bowl, still on the fire, beat the eggs and caster sugar until hot. Let them cool a bit, then add the butter at room temperature (and mashed) and the chocolate foam. Carefully incorporate and pamper the cake top with this fine cream.

It's really easy to make one cake cream, and if you have two cake creams you can very well combine them. The taste will be sensational!


Preparation of cake top with carrots: in a bowl, mix the dry ingredients: cinnamon flour, baking soda and baking powder. Mix the eggs well sprinkled with salt, then add the caster sugar and brown sugar and mix until a frothy composition results. Add the oil, the essence, then incorporate the mixture of dry ingredients.

Carrots are cleaned, grated and incorporated into the dough. Finely chop the pineapple pieces from the compote and add them to the carrot cake composition. Add the lightly hydrated raisins in warm water. Adjust the texture of the cake top with a little juice from the pineapple compote, so that it looks like a classic cake top.

The obtained composition is spread evenly at the base of a cake form of 24-25 cm and baked for 25-30 minutes, at 180 degrees, in the preheated oven. The toothpick test will also be done for the safety of baking.

Preparation of cream cheese for carrot cake: mix the butter kept at room temperature with the sugar until it becomes creamy. Incorporate the cream cheese and add a pinch of salt to accentuate the taste. The cream cheese is spread evenly over the cake top with carrots and pineapple.