Other

Christmas cake


White countertop:

Rub the yolks with the sugar, adding a tablespoon of water from time to time until you get a cream like ointment. Separately mix the flour with the baking powder and gradually add to the yolk mixture. Whisk the egg whites with salt and lemon juice. Grease and wallpaper a 26 cm shape and put the composition on the right heat for 40 minutes. Then cut the cooled countertop into three.

Chocolate countertop:

Part of the walnuts lightly fried in the oven is finely ground and part is left larger. The raisins are hydrated for an hour in cognac and rum. Rub the yolks with the sugar gradually. Beat the egg whites with salt and lamiae juice. Melt the chocolate in the microwave for 1 minute, then remove, chew in it and add another minute. The butter at room temperature is mixed and then added to the beaten yolks. Melted chocolate is added to this composition. Sift the flour twice together with the baking powder. In the composition of the yolks, put the coffee, nuts, raisins with cognac and gradually add a tablespoon of flour and an egg white and quickly incorporate from the bottom up. Put the composition in a wallpapered form and bake for about 40 minutes. In the middle it may be soft due to the chocolate but if it is made on the edges it means that it is ready, do the test with the toothpick. Let it cool a bit in the oven with the door ajar so as not to leave the top. .

The first three creams are prepared as follows: pour 100 ml of whipped cream into a Teflon pan and put on very low heat. When heated add the chopped strawberry chocolate and mix in it until the chocolate melts completely ( without letting it boil). It is then left to cool to room temperature and then placed in a bowl and refrigerated until the next day when it is ready. The same is done with the other two crème. The next day it is already hardened and you can grease the tops or if you want it to be finer, beat a little with the mixer.

The envelope creams are prepared according to the instructions on the package, but powdered sugar will be used to melt better.

Cream on top:

Proceed in the same way as for the first three crème, except that after it has been removed from the heat, it is left a little and when it is still hot, it is poured over the ready-assembled cake starting from the center. The icing will drain easily and there is no need to level it. The cake will be placed on a grill to drain the chocolate. After it has cooled completely, let it cool. After a few hours, place the figurines on the countertop and decorate as you like. I made the snowman and the fir tree from the dough for the white countertop.

Countertop mounting:

Black top, white vanilla cream over which I put a few pieces of chocolate with apple and cinnamon, black top, strawberry cream, black top, cream with apple and cinnamon, white top that I syruped, rum and cocoa cream , syrupy white countertop, coffee cream, syrupy white countertop and icing on top. Place the figurines that have been glazed with white and dark chocolate.



Chocolate cake for Christmas

Combine the butter, cocoa powder, salt and water in a pot and put on the fire. Stir and when the butter is completely melted we turn off the heat.

In a large bowl mix flour, sugar and baking soda. Gradually add the chocolate sauce and mix with a whisk.

We incorporate in the composition eggs, one by one, 125g liquid cream and vanilla essence.

Pour the composition into the shape of a cake and bake for 45 minutes, or until the toothpick test passes.

Let the cake cool for 15 minutes before transferring it to a plate.

To make the icing, melt the chocolate in a bain-marie, add the remaining liquid cream and the essence of rum or brandy.

Pour the chocolate sauce over the cake.

Here begins the fun: The scenery! We can give it a personal touch, with a wide range of decorations from which we can choose: gingerbread, currants, cranberries, pistachios, nuts, etc. Optionally, you can add a handful of chopped walnuts in the composition of the cake, or we can even syrup it a little.


Christmas Cake: Stump Cake

During the holidays, housewives prepare all kinds of delicious dishes for their loved ones. In addition to sarmale and steaks, the delicious sweets do not stick to any table. If you have not yet decided what cakes to make, we come up with a delicious and easy to make proposal: Christmas stump.

Buturuga cake or Christmas log is a French dessert with history. A first variant of the story places the appearance of this cake in the year 1870. French confectioners were inspired by the logs burning in the stove on Christmas Eve. Another version of the story says that this cake has yet to appear from the time of Napoleon Bonaparte. That would be it it is forbidden to light fires in stoves to prevent the spread of disease. The French population then found a another way to spend free time at the stove, making a cake reminiscent of the logs they put in the stove. The cake became like this the symbol of the reunited family.

Christmas log it's a delicious roll, perfect to sweeten your loved ones for Christmas. We have already prepared this cake together with Dana Burlac u in the studio of Soft and Grace . Our recipe is with chocolate cream, but you can choose any kind of cream you want, depending on the preferences of the guests. Find below ingredients you need and steps which you must follow.

Wheat ingredient:

Cream ingredients:

150 g chocolate (over 50% cocoa)

The ingredients for the countertop, the 4 eggs, sugar, flour and cocoa mix and make a sponge cake sheet. To homogenize the composition, use a silicone spatula .

The sponge cake is baked at 180 degrees for Ten minutes.

Do not allow the edges of the sheet to dry in the oven as the sponge will break when rolled. Sponge sheet it runs smoothly along with the baking paper after it has cooled slightly.

It goes to cream preparation. yolks put in a larger bowl and mix Easy. Water, along with sugar bring to a simmer and simmer 2-3 minutes. Hot syrup pour over the yolks and stir constantly. Pour over them melted chocolate in a bain marie and then butter cut into pieces and concentrated coffee and mix well with a goal .

When the composition became homogeneous refrigerate for 2 hours.

Cream is divided into two equal parts. Sponge sheet cover with cream using a pastry knife .

The sheet itself runs smoothly, but so be it tight running.

roll sits on a stretched rectangular plate . The cake is covered with the remaining cream.

With the help of a knife or fork stripes are made so that they resemble the bark of a tree.

The cake is decorated with cranberries and a little powdered sugar, which mimics snow. We can use a few fir branches.

Cake up!


Christmas Cake: Stump Cake

During the holidays, housewives prepare all kinds of delicious dishes for their loved ones. In addition to sarmale and steaks, the delicious sweets do not stick to any table. If you have not yet decided what cakes to make, we come up with a delicious and easy to make proposal: Christmas stump.

Buturuga cake or Christmas log is a French dessert with history. A first variant of the story places the appearance of this cake in the year 1870. French confectioners were inspired by the logs burning in the stove on Christmas Eve. Another version of the story says that this cake has yet to appear from the time of Napoleon Bonaparte. It would be it is forbidden to light fires in stoves to prevent the spread of disease. The French population then found a another way to spend free time at the stove, making a cake reminiscent of the logs they put in the stove. The cake became like this the symbol of the reunited family.

Christmas log it's a delicious roll, perfect to sweeten your loved ones for Christmas. We have already prepared this cake together with Dana Burlac u in the studio of Soft and Grace . Our recipe is with chocolate cream, but you can choose any kind of cream you want, depending on the preferences of the guests. Find below ingredients you need and steps which you must follow.

Wheat ingredient:

Cream ingredients:

150 g chocolate (over 50% cocoa)

The ingredients for the countertop, the 4 eggs, sugar, flour and cocoa mix and make a sponge cake sheet. To homogenize the composition, use a silicone spatula .

Bake the sponge cake 180 degrees for Ten minutes.

Do not allow the edges of the sheet to dry in the oven as the sponge will break when rolled. Sponge sheet it runs smoothly along with the baking paper after it has cooled slightly.

It goes to cream preparation. yolks put in a larger bowl and mix Easy. Water, along with sugar bring to a simmer and simmer 2-3 minutes. Hot syrup pour over the yolks and stir constantly. Pour over them melted chocolate in a bain marie and then butter cut into pieces and concentrated coffee and mix well with a goal .

When the composition became homogeneous refrigerate for 2 hours.

Cream is divided into two equal parts. Sponge sheet cover with cream using a pastry knife .

The sheet itself runs smoothly, but so be it tight running.

roll sits on a stretched rectangular plate . The cake is covered with the remaining cream.

With the help of a knife or fork stripes are made so that they resemble the bark of a tree.

The cake is decorated with cranberries and a little powdered sugar, which mimics snow. We can use a few fir branches.

Cake up!


Chocolate cake for Christmas

Combine the butter, cocoa powder, salt and water in a pot and put on the fire. Stir and when the butter is completely melted we turn off the heat.

In a large bowl, mix the flour, sugar and baking soda. Gradually add the chocolate sauce and mix with a whisk.

We incorporate in the composition eggs, one by one, 125g liquid cream and vanilla essence.

Pour the cake-shaped composition and bake for 45 minutes, or until the toothpick test passes.

Let the cake cool for 15 minutes before transferring it to a plate.

To make the icing, melt the chocolate in a bain-marie, add the remaining liquid cream and the essence of rum or brandy.

Pour the chocolate sauce over the cake.

This is where the fun begins: The scenery! We can give it a personal touch, with a wide range of decorations from which we can choose: gingerbread, currants, cranberries, pistachios, nuts, etc. Optionally, you can add a handful of chopped walnuts in the composition of the cake, or we can even syrup it a little.


Place the biscuits in a large glass bowl so that there is a layer on the edge as well. You can also make a pandispan instead of biscuits.

Prepare the English cream: put the milk on the fire and heat it with powdered sugar and cinnamon. Do not leave until it warms up well, do not set it on fire. Separate the yolks from the egg whites and mix with the sugar. Then pour the warm milk, stirring until it becomes a liquid cream. Place in a steam bath and mix until it reaches the consistency of a thick cream.

Cherry sauce: The fruits together with the lemon juice, sugar and vanilla are put together in a pan over low heat, until the sugar dissolves. Then turn on the heat a little harder, add the starch, stirring constantly, until we have a thick sauce, but the fruit did not crush, about 3 minutes. Leave to cool.

For decoration fear cream: mix the butter (cold) together with the sugar, vanilla essence and liquid cream at low to medium speed, on a steam bath. Bring to the boil, stir for 5-6 minutes, until a creamy sauce is obtained. Leave to cool, then mix before use.

Pour the warm fruit sauce over the biscuits, put it in the fridge until it hardens. Then add the custard and at the end decorate with whipped cream. It is an easy to make and delicious dessert!

Christmas trifle is served from the fridge. It can be prepared in a large dish or individual dishes.


Christmas Cake: Stump Cake

During the holidays, housewives prepare all kinds of delicious dishes for their loved ones. In addition to sarmale and steaks, the delicious sweets do not stick to any table. If you have not yet decided what cakes to make, we come up with a delicious and easy to make proposal: Christmas stump.

Buturuga cake or Christmas log is a French dessert with history. A first variant of the story places the appearance of this cake in the year 1870. French confectioners were inspired by the logs burning in the stove on Christmas Eve. Another version of the story says that this cake has yet to appear from the time of Napoleon Bonaparte. It would be it is forbidden to light fires in stoves to prevent the spread of disease. The French population then found a another way to spend free time at the stove, making a cake reminiscent of the logs they put in the stove. The cake became like this the symbol of the reunited family.

Christmas log it's a delicious roll, perfect to sweeten your loved ones for Christmas. We have already prepared this cake together with Dana Burlac u in the studio of Soft and Grace . Our recipe is with chocolate cream, but you can choose any kind of cream you want, depending on the preferences of the guests. Find below ingredients you need and steps which you must follow.

Wheat ingredient:

Cream ingredients:

150 g chocolate (over 50% cocoa)

The ingredients for the countertop, the 4 eggs, sugar, flour and cocoa mix and make a sponge cake sheet. To homogenize the composition, use a silicone spatula .

Bake the sponge cake 180 degrees for Ten minutes.

Do not allow the edges of the sheet to dry in the oven as the sponge will break when rolled. Sponge sheet it runs smoothly along with the baking paper after it has cooled slightly.

It goes to cream preparation. yolks put in a larger bowl and mix Easy. Water, along with sugar bring to a simmer and simmer 2-3 minutes. Hot syrup pour over the yolks and stir constantly. Pour over them melted chocolate in a bain marie and then butter cut into pieces and concentrated coffee and mix well with a goal .

When the composition became homogeneous refrigerate for 2 hours.

Cream is divided into two equal parts. Sponge sheet cover with cream using a pastry knife .

The sheet itself runs smoothly, but so be it tight running.

roll sits on a stretched rectangular plate . The cake is covered with the remaining cream.

With the help of a knife or fork stripes are made so that they resemble the bark of a tree.

The cake is decorated with cranberries and a little powdered sugar, which mimics snow. We can use a few fir branches.

Cake up!


Beat the egg whites with the water and baking powder, then add the sugar one tablespoon at a time and beat until the sugar melts. Then add a tablespoon of oil and then a yolk, stirring constantly.

The flour is incorporated by mixing lightly. Bake the top for 10-12 minutes on medium heat in a square tray (40/40 cm). Be careful not to bake too much so that the edges do not dry out. In case this happens, when we remove the tray from the oven, cut the dry edge very quickly and then turn the sheet over on a damp cotton towel and then roll the sheet with a towel with everything. Let it cool slowly in the kitchen (not in a too cold place).

Cream:

Put the chopped chocolate in a saucepan over low heat. Add the whipped cream and leave it on the fire until the chocolate melts, stirring lightly at all times. We make sure that the whipped cream does not start to boil. Cover and let it cool for 5-6 hours. .

Then mix the cream until it becomes frothy.

Unwrap the roll sheet then spread a uniform layer of cream and roll the sheet back. Wrap it in cling film and let it cool for 2 hours. We cut the ends of the roll that we will use as stumps on the stump. At the end we decorate the roll with cream imitating the bark.

Try this video recipe too


Mochi: recipe for Japanese rice cakes

Ingredients for mochi (for 6-10 units)

  • 250 g of sticky rice
  • 1/4 cup sugar
  • 1 cup water
  • Rice starch (to sprinkle during kneading)

Preparation of mochi dough

  1. In a bowl or bowl, mix the glued rice flour with the sugar and water. For this, it is important to mix vigorously, but slowly add water. Mix well until there are no pieces, but the dough is elastic and quite sticky.
  2. Remove a cloth and use it to line a bamboo bowl for steaming. To do this, pour the dough into the bowl, cover and set aside. Put water in a saucepan or pan of the same diameter and when it starts to boil add the bamboo pot.
  3. Let the rice cook for 20 to 25 minutes, until the dough gets a fairly sticky texture. Remove from heat and allow to cool (until the dough is warm enough).
  4. Knead by hand. To do this, place the rice starch on the kitchen counter.
  5. Place the mochi paste on top of the rice starch counter, roll out the dough and cut it into small portions.
  6. Now, flatten each ball with the palm of your hands and stretch them carefully to form a disc.
  7. If you want, you can re-shape the balls that you can serve (if you don't fill them) or leave them as they are and cut them into squares.

Although mochis can be filled with different ingredients and options, both sweet and salty, the most common is to use ANKO, which consists of a paste of red soybeans known as azukis.


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Bezea cake

Bezea cake
For special occasions as they are Winter holidays it is very well suited to be prepared this Bezea cake with vanilla and cocoa cream. Is a cake easy to prepare and very tasty with which you can surprise your family and guests. You don't have to prepare it just for Christmas or new Year it can be prepared on other occasions and its decor can be changed from case to case. We recommend that you also browse the section with Cakes and Cakes where you will find many cake recipes and cake recipes.

Bezea Cake Ingredient :

5 egg whites
1 teaspoon lemon juice
250 g powdered sugar
2 tablespoons starch
1 pinch of salt

Bezea Cream Cream Ingredient :
5 egg yolks
3 tablespoons food starch
300 ml milk
200 g sugar
1 vial of vanilla essence
2 tablespoons cocoa
200 ml fresh Meggle
1/2 tablespoon sour cream (20%)

Other ingredients:
chocolate for icing

Preparation of meringue cake :

Beat the egg whites with the salt powder and the sugar mixed with the food starch, which is added gradually until we obtain a hard foam.
On 3 pieces of baking paper we draw three circles with a diameter of 18 cm. We will fill each circle with egg white foam and the meringue will be baked in the preheated oven (at 150 degrees). We leave the meringue circles thus obtained to cool and during this time we take care of the cream with which we will fill the cake.

Preparation of meringue cream:
The egg yolks together with the sugar, the vial of vanilla essence, starch and cocoa are mixed and the cold milk is gradually added to it. Boil until thickened. Leave to cool and in the meantime whip the whipped cream.

When the whipped cream is half beaten, add half a tablespoon of sour cream (the cream has the role of hardening the whipped cream) and continue until it is well foamed. Add whipped cream to the egg cream, stirring gently until smooth.

On a plate we put a circle of meringue, a row of cream, and meringue, cream and at the end we put the last circle of meringue. On top and on the side we grease with the rest of the remaining cream then on top we pour the chocolate icing. We decorate as we like.