Rub the butter well with the sugar until it becomes frothy. Add melted chocolate and vanilla essence and mix.
Separate the egg whites from the yolks, and add the latter one by one in the butter cream, mixing well after each one. Add flour mixed with baking powder, and finally beaten egg whites with a pinch of salt.
We put the obtained composition in a tray (24 cm in diameter) lined with baking paper and put it in the oven over medium heat, for about half an hour.
Lightly caramelize the sugar, then "quench" it with liquid cream. Put the pot on the fire again and boil until all the caramel melts, and the composition begins to thicken. Add the broken walnut pieces and mix well.
Leave to cool, then pour over the counter.
Thanks Ala for inspiration. :)
Cook wafer sheets with walnuts and caramel
- 4 wafer sheets (20 & # 21530 cm)
- 300 gr sugar
- 50 ml of water
- 200 gr butter
- 200 gr nuts
- 40 gr flour (2 tablespoons)
- 250 ml milk
- a tablespoon of rum essence
Method of preparation
First of all, chop the walnuts or, as I did, put them in a bag and roll them over until they crumble.
Then, mix the flour with the milk, pouring the milk into a thin thread and stirring quickly so that no lumps form.
In a saucepan, put the sugar, water and let it boil until the sugar melts and acquires a beautiful copper color. Then add the diced butter and mix well until smooth.
We are going to add the milk in which we dissolved the flour, stirring continuously until it is completely incorporated. From the moment it has reached the boiling point, let it simmer for 5 minutes, until the cream begins to thicken.
Turn off the heat, add the walnuts and rum essence.
Fill the 4 sheets with the cream divided into three approximately equal parts. We place a weight over the wafer cake and let it cool for 2-3 hours.
During this time, the napoiltana sheets soften and the cream will harden. Thus, we can portion it nicely and serve it with gusto with our loved ones.
Walnut cake and wafer sheets with caramel
Walnut cake and wafer sheets with caramel, is similar to Snickers cake, but more complex and less sweet.
It is a very tasty, good-looking cake and, above all, spornica! It is worth preparing on holidays or holidays.
And it's not as meticulous as it sounds and I'll tell you it's worth a try.
- For the countertop:
- 8 egg whites
- 10 tablespoons sugar
- 10 tablespoons ground walnuts
- 6 tablespoons flour
- 4 tablespoons oil
- 4 tablespoons mineral water
- 1 teaspoon lemon juice
- 1 sachet of baking powder
- 1 pinch of salt
- For caramel:
- 8 yolks
- 300 gr butter
- 8 tablespoons sugar
- 150 gr peanuts with honey
- 1 pinch of salt
- 2 was Neapolitan
- 100 gr white chocolate
- 1 tablespoon oil
- For chocolate cream:
- 250 ml liquid cream
- 100 gr dark chocolate
- 100 gr milk chocolate
- 1 pinch of salt
- 5 gr gelatin
- 2 tablespoons water
- white chocolate flakes
Preparation time: 60 minutes
Baking tray dimensions: 27/35 cm
[preparation title = & # 8221Preparation & # 8221]
Cake with walnut and caramel mousse
Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.
There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.
A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added to recipes in the form of cream for cakes or cookies, ice cream topping / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.
DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.
Walnut, caramel and chocolate cake
For the countertop:
& # 8211 6 eggs
& # 8211 150 gr sugar
& # 8211 150 gr flour
& # 8211 150 gr ground walnuts
& # 8211 1 sachet baking powder
& # 8211 4 tablespoons hot water
& # 8211 150 ml oil
& # 8211 a pinch of salt
& # 8211 100 ml unsweetened liquid cream (I use Pilos from Lidl & # 8211 those in small boxes of 200 ml)
& # 8211 3 tablespoons sugar
& # 8211 100 gr dark chocolate
& # 8211 1 old glass
& # 8211 1 cup apart
& # 8211 3 tablespoons flour
& # 8211 1 egg + 3 tablespoons sugar
& # 8211 125 gr butter
& # 8211 100 gr dark chocolate
& # 8211 50 gr unsweetened liquid cream
& # 8211 1 tablespoon old powder
& # 8211 100 gr fried walnuts
The top and the chocolate cream can be prepared the day before assembly.
For wheat:mix the egg whites with a pinch of salt until they become foam. Add the sugar and mix until the sugar melts. Then gradually add the yolks, water and oil, stirring constantly. At the end we add, mixing with a spatula, flour mixed with baking powder and then ground walnuts.
Pour into a tray (25/30 cm) lined with baking paper and put in the preheated oven at 175 degrees for 30-35 minutes. We check with a toothpick if it is baked.
Remove from the oven and leave to cool.
Cream 1:mix the whipped cream with the sugar and put it on the fire, letting it boil for 2-3 minutes. Remove from the heat and add the chopped chocolate. Stir until the chocolate melts then leave in the fridge until the next day.
The next day before use, mix it for a few minutes with the mixer on high speed until you get a fluffy cream.
Cream 2:caramelize the sugar until golden. Pour water over the caramelized sugar and leave it on the fire until the caramel melts, then take it off the heat and leave it to cool. Separately mix the egg with the 3 tablespoons of sugar, add the flour and then the sugar syrup (set aside 5 tablespoons for the syrup). Put on low heat and stir until thickened. Remove from the heat and add the butter, stirring until it melts. Let it cool.
We cut the worktop in three (if you want a thicker worktop, make two worktops or increase the quantities). Set the syrup aside with water and use it to syrup each sheet. So we place the first sheet, syrup it and grease it with chocolate cream. Place the second sheet, which we also lightly syrup and grease with caramel cream. Place the last sheet and syrup it lightly.
ready glaze: melt liquid cream mixed with a tablespoon of powdered sugar and chopped chocolate on a steam bath. Mix well until the chocolate melts. Let it cool for a few minutes (until it is not hot) then pour over the cake and level.
Sprinkle chopped and fried walnuts on top.
Refrigerate for at least 2 hours or until the next day.
How to make fluffy and creamy blacks & # 8211 Best Tips & Tricks
1. Pay attention to the cooking time.
This is one of the most important things to keep in mind when making this brownie recipe.
If you don't cook them enough, they will come out too soft, like a poorly cooked soufflé. And if you cook them too much, they will come out dry. It's not exactly what we want, is it?
When it comes to fluffy blacks, they need to be perfectly balanced. You have to feel the creamy texture first, then the firm and crunchy one has to balance everything, and at the end, the whole mixture has to melt deliciously in your mouth.
This is the perfect brownie cake and we don't have to settle for anything less.
And for that, you have to pay attention to them while baking. If the top starts to get too dark you will need to cover the tray with baking paper.
It should be noted here that pecans can burn very quickly and this is a very good indicator of when you need to cover them.
Another thing to keep in mind is that after removing the blackberries from the oven they will continue to harden slightly as they cool.
Now that you know how to make fluffy and creamy blackberries, let's find out how to serve them.
2. How to serve this vegan brownie cake
These brownies are perfect if served slightly warm, because then they are creamy on the inside and firm on the edges.
You can keep them in the refrigerator for up to 5 days or at room temperature, in an airtight container, for up to 3 days. But keep in mind that they will harden if kept in the refrigerator and get a denser texture.
They will still be super delicious, but if you want them to be creamy, make sure you swallow them when they are slightly warm.
Well, I don't think this will be a problem especially if you have guests, but it should still be mentioned.
And if you want to make them really special, I'll give you another tip.
Serve each brownie cake with a cup or two of your favorite ice cream. The one with caramel and pralines is my favorite, so I recommend it to you too. I think this mixture is crazy, probably one of the best desserts in the world.
3. Adapt the walnut brownie recipe according to your tastes
These tips are for the creative ones, who simply can't help but give a personal note to every recipe they make.
The ingredients of this vegan brownie cake recipe are quite simple and, to be honest, I wouldn't change anything. But there are some of them that can be replaced without affecting the taste and texture.
- You can replace coconut milk with any kind of milk you want. But in this case, she will no longer be vegan or fasting.
- Instead of coconut sugar, you can use brown sugar.
- Pecans can be replaced with your favorite ones such as plain nuts, hazelnuts, almonds, cashews or macadamia nuts.
- Or, you can replace nuts with dried fruits, such as cherries.
- You can use vegetable oil instead of coconut oil.
But don't forget & # 8230 if you want to replace the ingredients in any recipe, I think you should only do it if you have experience in cooking. Otherwise, it would be better to follow the original recipe because you can spoil everything very easily.
And now, the last tip for this brownie recipe is & # 8230
4. What kind of chocolate to use
This aspect is very important if you want to make the best fluffy and creamy blackberries.
I used chocolate flakes with at least 45% cocoa and no milk. This is very important, if you want to make fasting and vegan blacks.
These flakes are perfect for baking and create a creamy texture that stays that way even after the blacks harden in the refrigerator.
As I said above, these brownies will not be creamy if you keep them in the fridge, but they will not harden too much if the chocolate is good.
So, when choosing chocolate, make sure it is made from natural cocoa powder.
That was all you needed to know to make the best recipe for fluffy and creamy blackberries. Now is the time to get everything moving.
And after you cook the brownie recipe, don't forget to take a picture and post it on Instagram using the @theblondelish tag and the hashtag #blondelish.
And if you liked this fluffy black video recipe and want to see more, please subscribe to my Youtube Channel.