Work the surface, put whole eggs and mix them with vanilla sugar and sugar. Mix until they triple in volume and open in color. Add the flour gradually. Mix from top to bottom with a spatula. We use a 20 cm pan. Heat the oven to 180 degrees, bake the top for 20-25 minutes. We leave the top to cool.
Add all the ingredients for the syrup in a saucepan and boil until the sugar melts.
Whipped cream to decorate the cake.
Mix the cream with the sugar until it hardens.
Break the chocolate into pieces in a bowl. Melt the chocolate in the microwave for one minute, mix and put it again in the oven for another minute. Remove the glaze from the oven and add a few drops of pink colouring (or a few drops of red colouring). Homogenize the glaze until it turns pink.
We make the cream in a double boiler. Mix all the ingredients in a bowl on top of a pan that is boiling water. Mix everything with a whisk until the cream hardens. Take the cream off the heat and add the cubed butter little by little, mixing continuously, add the lemon juice (if you need more, add more lemon juice). Be careful not to cut the cream when adding the butter (put 2-3 cubes of butter and then mix other pieces of butter). Let the cream cool down and then assemble the cake.
We cut the layer into three. We put a little cream on the plate on which we assemble the cake, we syrup the first layer and put the lemon cream and continue until we finish the layers. We put the cream on the cake, level it, and add the chocolate glaze from the middle of the cake. We decorate at will.
Enjoy.
We need a 20 cm round pan.
We need a 15 cm round pan.
1 large package of white marzipan.
Powdered sugar
We work the first layer, put whole eggs and mix them with vanilla sugar and sugar. Mix until they triple in volume and open in color. Add cocoa and flour gradually. Mix from top to bottom with a spatula. We use a 20 cm pan. Heat the oven to 180 degrees, bake the top for 20-25 minutes. We proceed in the same way with the second layer, using a 15 cm tray. Bake the layer for 20 minutes or use the toothpick method (when the toothpick is dry, it's ready). Let the tops cool.
Prepare the syrup, put the sugar and water in a small saucepan on the stove. Boil until the sugar dissolves. Remove from the stove and add 1 tablespoon of coffee liqueur.
Cream - add whipped cream and broken chocolate in a saucepan over low heat. Leave on the stove until the cream is heated but not boiling, take the saucepan off the stove and stir until the chocolate melts. Let the mixture cool down a bit, then refrigerate for 2 hours. After, mixing the composition on high power, be careful not to mix it too much. Cut the layers into three parts put a little cream on a plate to fix the first layer, add the first layer, add syrup and add 2 tablespoons of cream. We put the second layer, syrup again and add the cream and we put the last layer. We add the cream and start to put the second layer (cut into three parts). Place the first layer on the middle of the previous layer. We proceed in the same way with the other layer, syrup them and add the cream. Finally, add the remaining cream on the entire surface of the cake and level the cream. Dust the surface with powdered sugar on which we work the marzipan sheet. The sheet must be large enough to cover both layers. We put the marzipan sheet over the first layer and carefully work the first layer and start placing it over the second layer as well. Decorate as you like.
Enjoy.
We need a 20 cm round pan.
We work the first layer, put whole eggs and mix them with vanilla sugar and sugar. Mix until they triple in volume and open in color. Add cocoa and flour gradually. Mix from top to bottom with a spatula. We use a 20 cm pan. Heat the oven to 180 degrees, bake the layer for 20-25 minutes. Let it cool.
We are doing the second layer cake.
We need a doll cake pan.
We work the layer 2 like the previous one and put it in a doll cake pan. Put in the oven for 25-30 minutes.
Prepare the syrup, put the sugar and water in a small saucepan on the stove. Boil until the sugar dissolves. Remove from the stove and let it cool.
Cream - add whipped cream and broken chocolate in a saucepan over low heat. Leave on the stove until the cream is heated but not boiling, take the saucepan off the stove and stir until the chocolate melts. Let the mixture cool down a bit, then refrigerate for 2 hours. After mixing the composition on high power, be careful not to mix it too much. We cut the first layer 1 into three, we syrup each layer, we put 2 tablespoons of cream on each layer (don't forget to put a little cream on the plate before putting the first layer). I put the second layer 2. Cut the layer in the middle to fit the doll up to the waist. Spread the cream all over the cake, then add the marzipan. I added it the first time a large white sheet of marzipan after which I decorated it as in the picture. Decorate as you wish.
Enjoy.
Put whole eggs and mix them with vanilla sugar and sugar. Mix until they triple in volume and open in color. Add cocoa and flour gradually. Mix from top to bottom with a spatula. We use a 35 cm rectangular pan. Heat the oven to 180 degrees, bake the top for 20-25 minutes. We leave the top to cool. We prepare the syrup. Put the sugar and water in a small saucepan on the cooker. Boil until the sugar dissolves. Remove from the cooker and add the 2 tablespoons of Nesquik. Cream - add whipped cream and broken chocolate in a saucepan over low heat. Leave it on the cooker until the cream is heated but not boiling, take the saucepan off and stir until the chocolate melts. Let the mixture cool down a bit, then refrigerate for 2 hours. After mixing the composition on high power, be careful not to mix it too much. We cut the layer into 3 layers. We syrup the first top and add the cream and continue in the same way with the next layer. After we have finished with the layers, we cut the top with the knife, trying to give the top a round shape like a minion. Roll out the sheets of marzipan (put powdered sugar on the surfaces on which you spread the marzipan). We decorate the cake as in the picture.
(which is made from 250g of sugar and 400ml of water, we caramelize the sugar, add water slowly and boil until the sugar has dissolved, add the rum essence and let it cool)
Layers: separate the whites from the yolks. Mix the egg whites with a pinch of salt with the mixer, beat the foam with 5 spoons of sugar until they become a little glossy. Mix the egg yolks with 2 spoons of sugar, add a little rum essence and vanilla sugar and 2 tablespoons of the concentrated syrup that we made before, they should become a little shiny and double in volume. Mix the 2 compositions (whites with yolks), gently from bottom to top with the help of a spatula. Add the flour mixed with cocoa using a spatula. Preheat the oven to 180 degrees. Place in the oven for 30-40 minutes, depending on the oven, test with a toothpick to see if it's ready, if it's dry the toothpick, the layer is ready. Leave the layer to cool. Cream: mix the broken chocolate with the cream and put on low heat until the chocolate melts. After it has cooled down a bit, put it in the fridge for 3 hours, then whip it with a mixer until it hardens. We cut in three the layer,we syrup every layer we put the cream and finally decorate how we wish. We keep it cold.
Sift the flour, mix the soft butter with sugar, vanilla sugar, salt, add the beaten egg and almond flour. Put the sifted flour and work the dough with your fingers until you get a smooth and homogeneous dough. We form a ball from the dough, wrap it in cling film and put it in the refrigerator for an hour. Preheat the oven to 180 degrees. Roll out the dough to a thickness of 0.5 cm and cut it with a template in the shape of the number 5. I got two number 5 doughs. Put it in the oven for 15-20 minutes. We let it cool down. Cream: put the mascarpone in a bowl and add a quarter of the heavy cream mixture, mix them with a spatula. Add the rest of the heavy cream and mix at high speed, once it starts to rise, add the powder sugar and vanilla and continue to mix. The cream must be beaten for a total of 5 minutes. The cream must support the weight from above. Put the cream in a pipping bag with a round nozzle. We put the first layer of number 5, add the cream and then put the second layer, decorate as we like.
Syrup: We put water and sugar in a saucepan on the cooker, when it boils we add the ness and take it off the cooker. Let it cool, when it's cold add Baylis whiskey cream. Mix the egg yolks with 80g of sugar until the sugar dissolves and a cream is obtained. Mix the egg whites with 80g of sugar. Gently mix the two compositions with flour, baking powder and cocoa with a spatula. Put everything in the oven preheated to 180 degrees for 25-30 minutes. Let the top cool down. Cream - Melt the chocolate, set it aside, add heavy cream and mix. Let the cream cool down. Mix the soft butter and then add a bit of the chocolate cream. We cut the top into three. We syrup the top with syrup, put the cream and add the raspberries, put the second top with syrup, add the cream and again put the raspberries. Add the last top and decorate the cake with a pipping bag with flower nozzle and raspberries.
Layer - we separate the yolks from the whites. Mix the egg yolks, gradually adding the oil and the 2 tablespoons of cold water. Beat the egg whites well with a pinch of salt, add the sugar gradually and mix until they become glossy. Mix the two ingredients above gently with a spatula, add flour, baking powder, lemon juice. We put baking paper in a rectangular tray and add the composition. Put in the oven until it passes the toothpick test. Let the layer cool down. Cream- Boil the milk with vanilla extract. Mix the egg yolks with sugar until it becomes a cream and add the starch little by little. Pour the hot milk gradually over the mixed egg yolks. Then we put the composition on low heat, stirring continuously until it starts to boil. We take it off the heat, let it cool down a bit, stir from time to time so as not to form a lump on top and cover it with food foil. Cut the cooled top in three layers or in two layers add the cream (layer cream layer cream layer). We put jam all over the cake and decorate it as in the picture with marzipan sheets.
Layers: separate the whites from the yolks. Mix the egg whites with a pinch of salt with the mixer, beat the foam with 5 spoons of sugar until they become a little glossy. Mix the eggs yolks with 2 spoons of sugar they should become a little shiny and double in volume. Mix the 2 compositions (whites with yolks), gently from bottom to top with the help of a spatula, add the flour and mix gently. Preheat the oven to 180 degrees. Place in the oven for 30-40 minutes, depending on the oven, test with a toothpick to see if it's ready, if it's dry the toothpick, the layer is ready. Leave the layer to cool. Cream: mix the broken chocolate with the cream and put on low heat until the chocolate melts. After it has cooled down a bit, put it in the fridge for 3 hours, then whip it with a mixer until it hardens. We cut in three the layer, we put the cream for every layer and finally decorate how we wish. We keep it cold.
Layers: separate the whites from the yolks. Mix the egg whites with a pinch of salt with the mixer, beat the foam with 5 spoons of sugar until they become a little glossy. Mix the eggs yolks with 2 spoons of sugar they should become a little shiny and double in volume. Mix the 2 compositions (whites with yolks), add the flour, gently from bottom to top with the help of a spatula. Preheat the oven to 180 degrees. Place in the oven for 30-40 minutes, depending on the oven, test with a toothpick to see if it's ready, if it's dry the toothpick, the layer is ready. Leave the layer to cool. We put the whipped cream on the cooker and let it heat but not to boil, take it off from the cooker and add the white chocolate, then homogenize the cream. Let it reach room temperature. The butter must be soft, we mix the butter for 7 minutes, after which we start adding the cream little by little, mixing continuously until we finish adding the cream. Cut the layer in three, add the cream on each layer, then put the cream all over the cake, put the cream in a pipping bag with flower nozzle and decorate it as you wish.
Mix whole eggs with sugar and vanilla extract until it becomes like a cream and triples in volume. Put the flour and cocoa through a sieve, then gradually add them over the mixed eggs, mixing gently with a spatula from top to bottom. We put the composition in the oven preheated to 170 degrees in a round tray lined with butter and a little flour. Leave in the oven for 30-40 minutes, until it passes the toothpick test. Let the layer to cool down. When the layer has cooled, mix the cream with the sugar and vanilla extract until it's just get thick. We cut the layer in three, we add cream for each layer (layer cream layer cream layer), then put the cream all over the cake and decorate it as you wish
Syrup: We put water and sugar in a saucepan on the cooker, when it boils, we add the ness and take it off the cooker. Let it cool. Mix the egg yolks with 80g of sugar until the sugar dissolves and a cream is obtained. Mix the egg whites with 80g of sugar. Gently mix the two compositions with flour, baking powder and cocoa with a spatula. Put everything in the oven preheated to 180 degrees for 25-30 minutes. Let the layer cool down. Cream - Melt the chocolate, set it aside, add heavy cream and mix. Let the cream cool down. Mix the soft butter and then add a bit of the chocolate cream at the time, add a little the green colour to give the colour green at the cream. We cut the layer into three. We syrup the layer, put the cream, put the second layer add syrup, add the cream. Add the last layer and decorate the cake with a pipping bag with flower nozzle. Decorate as you wish.
Wash the plums and remove the pits, then cut them in half. Preheat the oven to 180°C and prepare a round baking tray with a diameter of about 22 cm. Line the tray with baking paper. We separate the whites from the yolks. Whip the egg whites with a pinch of salt, then start adding the sugar one by one while mixing, mix them until they harden. Beat the yolks with a whisk, adding the oil one by one. We gently mix the two compositions with a spatula, adding flour little by little and vanilla extract. We put the composition in the tray. Place the plum pieces on top of the composition in the tray, distributing them evenly. You can sprinkle a little sugar over the plums, depending on your preference. Bake the cake for about 30 minutes or until golden and passes the toothpick test (a toothpick inserted into the middle of the cake should come out clean). Remove the tray from the oven and let the cake cool completely before slicing and serving. Beat the cream with the sugar. And we decorate the plum cake with whipped cream, grated chocolate, sprigs of rosemary and halves of plums roasted in a pan with 3 spoons of sugar (they are put on the cake when they have cooled because the cream melts). The simple plum cake can be enjoyed cold. You can serve the cake slices with a scoop of whipped cream or you can delight it with a scoop of vanilla ice cream. Savor it and enjoy the delicious taste of plums!
Melt the chocolate, put it in a piping bag (cut the corner of the piping bag slightly) and make different shapes on a baking sheet. We put the sheet in the freezer to be harden. Heat the oven to 180°C and prepare a round baking tray with a diameter of about 20 cm. Grease the tray with butter or line it with baking paper. In a bowl, mix the soft butter with the sugar until you get a creamy and fluffy composition. Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Add the vanilla extract and mix again. Sift the flour and baking powder into the bowl with the butter and egg mixture. Mix gently until you get a homogeneous dough. Pour the batter into the prepared pan and level it with a spatula. Place the tray in the preheated oven and bake the cake for about 25-30 minutes or until golden and passes the toothpick test (a toothpick inserted into the middle of the cake should come out clean). Remove the tray from the oven and allow the cake to cool completely in the tray before removing. Meanwhile, prepare the whipped cream. Whip the cream with the sugar in a bowl until it thickens. Be careful not to mix too much, so you don't get butter. After the cake has cooled completely, you can take it out of the tray and cut it into three layers. Cover each layer with whipped cream. Put the cream in a piping bag with flower nozzles and decorate the cake as you wish. Place the chocolate shape from the freezer on the cake. Let the cake chill in the refrigerator for at least an hour before serving. Whipped cream cake is delicious and versatile. You can add fruit, sauces or other flavours to give it extra taste. Enjoy this dessert.
Preheat the oven to 180°C. Prepare a round baking tray with a diameter of about 20 cm. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well. Add the softened butter and buttermilk to the dry ingredients. Mix on medium speed until well combined. Add the eggs, one at a time, mixing well after each addition. Add in the vanilla extract. Add in the sliced strawberries into the batter. Bake for about 30-40 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. While the cake are cooling, prepare the cream frosting. In a chilled mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Once the cake is completely cooled, cut it in two, place one layer on a serving plate. Spread a layer with cream frosting on top. Place the second cake layer on top and frost the entire cake with the remaining cream frosting. For added decoration, you can garnish the top of the cake with fresh strawberries and I melt before the chocolate, I put it in a piping bag (cut the corner of the piping bag slightly) and make different shapes on a baking sheet. We put the sheet in the freezer to be harden. Chill the cake in the refrigerator for at least an hour before serving to allow the flavors to meld together. Enjoy this delightful strawberry cake. It's perfect for any occasion or as a special treat!
Preheat the oven to 180 degrees Celsius. Grease and line with flour the round baking tray. In a bowl, mix the eggs with the sugar until you get a foamy composition. Add the milk, melted butter and vanilla extract to the egg mixture and mix until fully incorporated. Gradually add flour, baking powder and salt to the egg mixture and mix gently until combined. Pour the mixture into the prepared round baking tray and level the surface with a spatula. Bake the layer in the preheated oven for 30 minutes or until it passes the toothpick test (a toothpick inserted into the center of the layer should come out clean), let it cool in the baking tray for 5-10 minutes, then transfer it to a a cooling rack to cool completely. Put double cream, mascarpone, powdered sugar and vanilla extract in a bowl. Beat with the mixer until it becomes hard, taking care not to beat the cream too hard and not to cut it. Cut the layer in three after it has cooled down well, put a spoonful of cream on a cake plate, put the first layer cover with cream and MNM chocolates do the same with second and third layer. Cover all the cake with cream. Decorate with M&Ms chocolates and cream.
We mix ground biscuits in a bowl with well-melted butter. Turn the mixture of butter and biscuits into a round shape with removable walls and press them well to get a well-pressed layer and put it in the fridge to cool. In the meantime, wash the strawberries and cut them into smaller pieces, put them in a pan with the three spoons of sugar and put it on the cooker, leave it until the sugar melts (5 minutes). Let the strawberry mixture cool. Melt the chocolate and let it cool a little. For the cream, mix the Philadelphia Soft Cheese with mascarpone, powdered sugar and vanilla extract well, add the melted chocolate, the strawberry mixture (both should not be hot) and the packet of gelatin (according to the instructions on the packet of gelatin), mix everything well and put the composition over the biscuits placed into a round shape, level with a spatula. Cover the tray and refrigerate overnight. Decorated with raspberries or whatever fruit you want.
Mix whole eggs with sugar and vanilla extract until it becomes like a cream and triples in volume. Put the flour through a sieve, then gradually add them over the mixed eggs, mixing gently with a spatula from top to bottom. Divide the dough into six equal portions (6 baking trays). Add a few drops of food colouring to each portion and mix well until you get red layer, orange layer , yellow layer, green layer, blue layer. Bake all layers in the preheated oven for about 20 minutes or until it passes the toothpick test (the toothpick inserted in the middle of the top should come out clean). After the layers have baked, let them cool in the pan for 5-10 minutes, then transfer them to a cooling rack to cool completely. Put double cream, mascarpone, powdered sugar and vanilla extract in a bowl. Beat with the mixer until it becomes hard, taking care not to beat the cream too hard and not to cut it. Put a spoonful of cream on a cake plate, put the first layer cover with cream and do the same with second and third layer, fourth layer, fifth layer. Cover all the cake with cream. Decorate with M&Ms chocolates and cream.