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Dessert black cake with cherries and butter cream with Swiss meringue


For the top, heat the milk, sugar, butter and cocoa. Stir until the sugar melts and the mixture is homogeneous. Lower, let cool, add the yolks, flour, baking soda, mix, then add the beaten egg whites. Pour the composition into a tray on baking paper.


Mix the drained cherries with a tablespoon of flour and sprinkle them on top. Put the tray in the preheated oven until lightly browned and pass the toothpick test.

Remove the baking tray and let it cool.

Meanwhile, prepare the cream. Put the egg whites, salt and sugar in a bowl. Put the bowl in a bain-marie (in a larger pot with a little boiling water, without the bottom of the bowl touching the water) and mix with a whisk until the sugar melts. We take down the bowl, empty the contents into a larger bowl and start mixing first at low power, then at sea until the meringue hardens and grows, and the meringue and the bowl are cold. At this point, we start to add the butter cut into small pieces, one at a time (the butter must be removed shortly before from the refrigerator, so that it is neither very soft nor very cold). Mix until all the butter is incorporated and the cream hardens. At this point, if we want, we can put in the cream dye or fruit puree.

With a whisk, put the cream over the cooled countertop and refrigerate for a few hours. We slice the cake before serving.


Snow White cake with lemon

I don't know where you meet New Year, but I have already fled from Bucharest and I am in an area where the trees are bent under the weight of the snow. The wonderful landscape outside inspired me to prepare a Snow White cake for tomorrow night's party. But a little different from the one I remember from childhood, sour due to lemon and scented with coconut.

The difference also appears from the fact that I used only egg whites for the preparation, which served me perfectly, given that I need yolks for mayonnaise for beef salad and for preparing the cake top. The only downside I see in this recipe is the use of a large amount of butter, a disadvantage that I will try to remedy next time by using mascarpone, creamier and with fewer calories (half, practically). If you want, the cake can be easily turned into a cake: it is enough to bake the sheets in a round cake shape, and the assembly is done in the same shape.

Ingredient:
& # 8211 flour 300 g
& # 8211 baking powder 1 sachet
& # 8211 milk 275 ml
& # 8211 egg whites 8 pcs. (separate 4 and 4)
& # 8211 sugar 500 g
& # 8211 lemon 2 pcs.
& # 8211 butter 400 g
& # 8211 lemon essence 1 vial
& # 8211 vanilla essence 1 ampoule
& # 8211 jumps a knife tip
& # 8211 coconuts ras 50 g

For cake sheets, preheat the oven to 180 degrees Celsius. Grease with a little butter and line with baking paper a rectangular tray of 30X20 cm (if you want the sheets to come out thinner, you can also use a square tray of 30 & # 21530 cm). Grate the lemon peel and mix it with 300 g of sugar in a larger bowl. Knead lightly by hand so that the sugar absorbs the juice and scent of the peel. Add 100 g butter at room temperature.

Beat the mixture with the mixer for about 3 minutes, until you get a foam, and the sugar has almost melted completely. Add the lemon essence and mix well. In another bowl, beat four egg whites and mix lightly with the milk. In a large plate, sift the flour and mix it with a pinch of salt and baking powder.

Put a third of the flour and baking powder mixture over the butter foam. Homogenizing with the mixer at medium speed, add half of the composition of egg whites and milk, and part of the flour, and milk and egg whites and, finally, the rest of the flour. After you have put all the milk and all the flour over the butter, beat with the mixer for about 2 minutes, to make sure that the dough is well homogenized and aerated. To bake the sheets, you have two options: bake two thicker sheets, which you then cut horizontally (practically obtaining four thin sheets) or bake three thicker sheets, one at a time. I chose this last option, but I would recommend the first one, because in the end the sheets seemed a bit thick. Bake the sheets in 25-35 minutes (depending on the thickness) and they are ready when they pass the toothpick test (if you prick them with a toothpick, it comes out clean). After removing them from the oven, let the sheets cool before removing the baking paper.

For butter cream with lemon, you have to prepare a Swiss meringue (see HERE the complete instructions): beat the four egg whites with 200 g of sugar until you get a glossy and sticky foam.

Incorporate the remaining butter, at room temperature, little by little, continuing to beat with the mixer at medium speed. In principle, the mixture retains its creamy consistency, but if the butter still leaves its water and you see that the cream begins to separate, do not be afraid. Keep beating and it will regain its homogeneity. Add the vanilla essence and then, little by little, the juice from the two lemons (strained beforehand). You will get, at the end, a thick cream, quite strong.

Start assembling the cake: put in the baking tray, the first sheet, then a layer of cream, and sheet, and cream and sheet. At this point, you should have a sheet on top and another piece of cream in the bowl. Cool the cake, placing a medium weight on top (a wooden bottom, for example). Leave for a few hours, then turn the cake on a plate, put the rest of the cream on top. Sprinkle with grated chicken and refrigerate until ready to serve.


Video: Chocolate Cherry Rum Cake with Meringue Buttercream - with rum-soaked cherries!! (December 2021).