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It's very simple to do: separate the egg whites from the yolks, beat the egg whites with a pinch of salt, which I always forget to mention :). Then add the sugar and mix for about 2-3 minutes, then add the yolks, oil and water, stirring constantly. And finally add the flour mixed with baking powder and poppy seeds, using a spatula and mixing gently. Pour into the tray lined with baking paper or Al foil. (tray used by me 22/30 cm) and put in the oven heated to 175 degrees for 25 -30 min. - we do the toothpick test.
While we have the top in the oven, we prepare the cream that must stay in the fridge for at least an hour. In a bowl with a thicker bottom, mix the liquid cream with the sugar and put it on the fire until it boils. Stir and be careful not to catch fire. Let it boil for 2-3 minutes, then remove from the heat and add the chopped chocolate, then the chopped butter and the ness. Mix well after each ingredient added. Refrigerate for about an hour. We can leave the cream in the fridge overnight and mix it the next day until it becomes creamy again.
We cut the cooled countertop in half. Syrup the first layer with the coffee liquid, put three spheres of cream and level. Place the second sheet, syrup it and then grease it with the rest of the cream. Grate the chocolate and coffee on top and refrigerate for about 2 hours or even overnight.
Poppy cake, vanilla cream and apricot jam
I used a 30 x 35 cm tray that I lined with baking paper.
I beat the egg whites together with a pinch of salt until they became frothy. I then added the sugar and vanilla sugar and continued beating until all the sugar melted.
I beat the yolks a little with a fork.
In the beaten egg whites, I put the yolks.
I incorporated the yolks well in the egg whites and then I put the oil, the flour mixed with the baking powder and the ground poppy seeds, with a spoon, not the whole amount at once.
Mix well, stirring gently from bottom to top.
Pour into the pan, level and put in the oven heated to 180 degrees C, for 20-30 minutes. Check the worktop before turning off the oven.
Let the countertop cool.
I put the yolks in a saucepan, along with the sugar and vanilla seeds. I mixed in them with a fork and I added flour and milk in turn, mixing very well. We must be careful not to get lumpy.
We put the pot on the fire, on a low flame and we sit next to the cream until it binds and thickens like a pudding.
I cooled the cream quickly in cold water. It can be left to cool if you are not in a hurry, but the container in which it is must be covered.
When the cream was cold well, I beat the whipped cream in the bowl of a mixer and with a spoon, I added the cream.
I beat until I had a fluffy cream.
We put it in the fridge until we need it.
On low heat, I caramelized the sugar and when it had a copper yellow color, I put water and let it boil until everything melted. Essences or coffee can be added here.
I cut the top in half and placed the first half on a plate. I syruped with half the syrup, then I spread the apricot jam and cream. Over the leveled cream, put the other side of the counter and syrup with the remaining syrup.
Now we prepare the icing.
The chocolate can be melted on steam or in the microwave, but I like to make it on the small eye of the hob, over low heat.
In the bowl in which I melt the chocolate, I put 2 tablespoons of milk and 50 gr of butter and chocolate broken into small pieces. On low heat, stir all the time until it melts, it takes about 2 minutes.
I poured the warm icing over the filled top and leveled it as evenly as possible.
I put the cake in the cold and waited, hardly, for it to cool.
- 3 yolks
- 250 g butter (82%)
- 10 tablespoons milk
- 150 g sugar
- 1 sachet of baking powder
- 1 teaspoon more top, baking soda
- 1 teaspoon apple cider vinegar
- flour (about 800 g)
- 1/2 teaspoon salt
- 2 teaspoons vanilla essence
For the cream:
- a shattered sheet
- 150 g dark chocolate
- 400 ml of milk
- 150 g peanut butter
- 100 g sugar
- a teaspoon of salt
For caramel wafers:
- 2 Neapolitan sheets (Lica)
- 6 yolks
- 8 tablespoons sugar
- 150 g hazelnuts
- 250 g butter (65%)
- a pinch of salt
Preparation time: 60 minutes
Tray dimensions: 28/40 cm
How to make the cake recipe with poppy seeds, coconut and lemon cream?
We start with the cream, to have time to cool until we make the tops.
Mix the starch with the sugar in a smaller pot and then add the milk. Put the mixture on low heat and mix until it thickens like a pudding. When the cream is almost cold, add the butter at room temperature and mix until incorporated.
Add the lemon juice and mix.
How to prepare countertops:
Preheat the oven to 175 degrees and line the tray with baking paper.
Beat the egg whites with a pinch of salt until they harden. Separately mix the yolks with the sugar until it melts and then add the melted butter, lemon peel.
Add poppy seeds, flour mixed with baking powder and milk. Stir and then add the beaten egg whites.
Pour the top into the baking tray (it is a little harder, arrange it nicely with a spoon).
Bake for 15-20 minutes, then remove the top and let it cool. Turn it over on a board and peel off the baking paper.
For coconut countertops do the same.
Mix the yolks with the sugar until it melts then add the lemon peel, melted butter, milk, flour mixed with baking powder, coconut. At the end add the beaten egg whites.
Divide the mixture in two and bake two tops for 10-15 minutes.
As I wrote, I used the large tray on the stove and baked a countertop that I cut in half.
Fill the cake:
coconut, cream, popcorn, cream, coconut, little cream. Sprinkle grated coconut or chocolate on top.
Let the cake cool until the next day and then cut it into slices with a sharp knife.
It is a very good cake with poppy seeds, coconut and lemon cream! Other words are superfluous. : P
The recipe is taken from blackandwhitecups.com with small modifications.
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Poppy cake and chocolate icing is a delicious cake recipe that you can easily prepare.
Mix eggs with sugar, add melted butter (and cooled), essence, flour mixed with baking powder and ginger, then poppy seeds. The composition is mixed lightly and poured into a tray lined with baking paper. Tray dimensions 26 x 17 cm. Preheat the oven to 180 degrees and bake the cake for 20-25 minutes.
For the icing, put the butter and liquid cream in a bowl on the fire and leave it until the butter melts. Set aside and incorporate the chopped chocolate, stirring until completely melted. Then pour over the cake. After the icing has hardened, the cake is cut with a knife passed through the water all the time.
Poppy cake and chocolate icing are served after it has cooled well.
The source of this recipe is the culinary blog Truedelights.
How to make Homemade Cake with Poppy and Vanilla Cream & # 8211 recipe with egg whites?
How to make vanilla cream with butter or mousseline cream for poppy and vanilla cake?
The night before I made vanilla patissiere cream. It needs cooling time. I followed step by step the indicated recipe here. In short: I boiled the milk in a suitable pot. In a bowl I rubbed the yolks with the sugar, salt, vanilla and starch (or flour). I gradually poured boiling milk over them and mixed well so that no lumps formed. Then I moved everything back to the pot and boiled the vanilla cream over low heat for a few minutes (the starch boils instantly but the flour must be boiled).
I poured the hot cream into a tray lined with plastic wrap and left it to cool then put it in the fridge for 8-10 hours.
The next day I frothed the butter (at room temperature, taken out of the fridge 6-8 hours before) and gradually added the vanilla cream. This is how I turned pastry cream into Moussline creams (the recipe here).
In a bowl put the mascarpone, whipped cream (unsweetened), powdered sugar and instant coffee dissolved in two tablespoons of water.
*If you don't like the aroma of coffee, you can replace the two tablespoons of ness with cocoa, mixed with the two tablespoons of water. You can just as well replace instant coffee with instant barley, nesquik or cappuccino.
Mix until a consistent and homogeneous cream is formed. About 600 g of cream come out of the given quantities. If you need more, double the quantities. That's all! Simple, isn't it?
*Do not mix excessively, it is enough until the cream has taken on consistency. If you mix more than you should, you risk cutting the cream.
Other cream recipes with mascarpone & gt & gt & gt
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Cake with poppy seeds and chocolate
For the countertop:
& # 8211 3 eggs
& # 8211 150 gr sugar
& # 8211 150 gr flour
& # 8211 2 tablespoons water
& # 8211 100 ml oil
& # 8211 1 sugar vanilla
& # 8211 1 teaspoon baking powder
& # 8211 2 tablespoons mac
For the cream
& # 8211 150 gr unsweetened liquid cream
& # 8211 100 gr dark chocolate min 55% cocoa
& # 8211 50 gr milk chocolate
& # 8211 140 gr sugar
& # 8211 50 gr butter
For syrup: a glass of peach juice from the compote
For decoration:50 gr white chocolate
Beat whole eggs foam using the mixer. Add sugar and vanilla sugar and mix for another 4-5 minutes.
Add water, oil and then the 2 tablespoons of poppy seeds, using a spatula.
At the end, gradually add the flour mixed with baking powder, mixing gently.
Pour into a tray lined with baking paper or Al foil. and put in the preheated oven at 175 degrees for 30-35 min.
(if you want a higher countertop you can double the quantities, or use a smaller tray, I preferred a thinner countertop)
In the meantime, we start with the cream. Put the liquid cream mixed with sugar on the fire and let it boil for 2-3 minutes, stirring. Remove from the heat and gradually add the finely chopped chocolate, stirring until everything melts. At the end we add the butter cut into pieces, also stirring until it melts.
Refrigerate for about an hour, stirring occasionally.
We cool the cooled top with peach juice and leave it to cool for 20-30 minutes.
Then pour the cream over the counter, level and garnish with white chocolate.
Leave in the fridge for 2-3 hours or even overnight. (it can be served immediately but for a perfect taste it is preferable to let the chocolate harden and the top to draw its syrup well)
Serve the next morning with an aromatic coffee.
I hope I convinced you that it is a very delicious cake.
In this category I am waiting for you with the most delicious homemade cakes cooked by me for your loved ones.
Simple and quick cake recipes, with ingredients at hand for everyone or cakes for festive meals, you will find here ideas with which you will be able to impress your guests.
For hot days or when you don't want to spend too much time in the kitchen, I recommend cakes without baking.
I would be happy for you to try them and tell me how they turned out!
Poppy cake or poppy pie is one of the oldest networks of cakes. It is a very tender cake with sheets and a sweet filling. I used raspberry jam but it can also be prepared without jam or with any kind of jam. For my taste it was too sweet prepared with jam. If the dough is more sticky, add a little more flour. As long as the dough is not sticky, not much flour. The last sheet that comes put, I broke the pieces and put it over the poppy. The recipe is with the sheet stretched out and placed over the filling, I chose to put the pieces in place. The tray used for the poppy cake is 23 & # 21533 cm.
3 tablespoons sour cream or yogurt
Method of preparation:
Put all the ingredients in a bowl and knead.
When we have obtained a dough that no longer sticks to our hands, we divide it into 2 equal parts.
We spread a part of the dough with the rolling pin, a sheet the size of a tray.
Put the dough in the tray lined with baking paper and spread the jam evenly over it.
Method of preparation:
Whisk the egg whites together with the sugar.
Put in a bowl margarine, poppy seeds, flour mixed with baking powder, put the milk and mix well until smooth.
Then add the beaten egg whites and mix gently from bottom to top until smooth.
Spread the filling over the jam sheet in the tray.
Over the filling is placed the other sheet spread with the twister or we break it into larger strips and put it from place to place over the filling.