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Heat the oven over low heat.
I had blackberries in the freezer, put them by me, took them out, thawed them and then put them in a strainer and sprinkled them with a sachet of vanilla sugar.
Prepare the top first: beat the eggs with the sugar, for 10 minutes, with the mixer, until you get a foam. Gradually add 4 tablespoons of hot water. The flour is mixed with baking powder and grated dark chocolate (on the grater with small mesh - I crushed it on the robot). Gradually add to the egg mixture, stirring with a spoon, from top to bottom, so as not to leave foam.
Line a form with removable walls with baking paper and pour the composition for the countertop. Put the tray in the oven for about 30 minutes, do the toothpick test. Remove the worktop and leave to cool on a wire rack, removing the baking paper.
For the cream, first soak the gelatin in 100 ml of cold water. The blackberry juice, about 200 ml, is put in a saucepan, along with the sugar. Put the pan on the fire and stir until the sugar melts, and when it starts to boil, turn off the heat. Add gelatin and mix with a whisk. It is then allowed to cool. Beat the cottage cheese with the mixer, then pour the blackberry juice over it, stirring constantly. It will be an almost liquid mixture, don't be scared! :))
Beat the whipped cream well until it hardens, put the chocolate on the grater with small eyes. Then mix both with cheese, add rum essence.
Keep a few tablespoons of cream to cover the cake, a few tablespoons of whipped cream for garnish and about 200 g of blackberries for decoration.
The cake top is cut in two, the first countertop is put in shape with removable walls, half the cream, half the blackberries, and the cream, blackberries, then the second top. Dress with cream off, garnish and leave in the fridge for a few hours. Before cutting the cake, remove the detachable circle.
The source of inspiration is here, the cake top is excellent, I adapted the cream a little.
- Wet countertops (2 & # 21522 cm)
- 250 g flour
- 80 g cocoa
- 400 g sugar
- a teaspoon of salt
- 2 eggs husband
- 1 teaspoon baking powder
- 2 teaspoons grated baking soda
- 125 ml oil
- 250 ml plain yogurt
- 125 ml hard coffee
- Mascarpone cream with white chocolate
- 250 g mascarpone
- 200 g white chocolate
- 450 g whipped cream (35% fat)
- 1 teaspoon vanilla extract (vanilla essence / sugar)
- Berries sauce
- 150 g berries
- 100 ml water
- 1 teaspoon sugar
- 1 tablespoon starch
- 1 teaspoon vanilla extract
- 100 g dark chocolate (54% cocoa)
- 60 g white chocolate
- fresh or frozen berries
- small sprigs of rosemary (or mint)
Blackberry cake & # 8211 sweet and sour dessert with intense blackberry flavor.
A vanilla cake top, a cream of whipped cream, yogurt and blackberry puree and a white chocolate icing, these are the ingredients needed to prepare a Blackberry cake.
How come Blackberry cake follow the steps in the recipe.
blackberry cake and whipped cream recipe
Cook Blackberry Cream Cake and Biscuits
- 400 gr mure
- 150 gr sugar
- 10 gr gelatin
- 250 ml of water
- 300 gr biscuits
- 150 ml raspberry syrup
- 500 ml liquid cream
- 400 gr condensed milk
Method of preparation
The blackberries are washed well, drained and boiled together with the sugar, until they decrease consistently. Then pass it through the blender, pass the resulting paste through a sieve and leave to cool.
When the blackberry paste is cooled, mix 300 ml of cream. The condensed milk and blackberry paste are incorporated in it.
From the resulting cream, put 200 gr in the fridge for decoration.
The gelatin is hydrated in 100 ml of cold water, and when it absorbs all the water it is diluted by boiling over low heat. Add over the remaining blackberry cream, stirring vigorously.
Dampen a large cake pan and line with plastic wrap.
At its base is placed a row of biscuits passed through the raspberry syrup diluted with 150 ml of water.
Spread a layer of cream over the syrupy biscuits, then fill with another row of biscuits passed through syrup, again a layer of cream, and finally the last row of syrupy biscuits.
Cover the cake with foil and place in the fridge until the next day, or until the cream is well set.
The next day, the cake is turned over on the plate and dressed in whipped cream. The top is decorated with stopped blackberry cream, in the form of roses, using posh with special duos.
It is also decorated with fresh blackberries and rhubarb leaves.
It is a delicious and good-looking cake, perfect for a family weekend.
Diplomat cake, classic recipe (with fruit, cream and biscuits)
Diplomat cake, classic recipe (with fruit, cream and biscuits), step by step video recipe. How to make vanilla mousse, how to make simple decor? Written and video recipes for a delicious result.
A few years ago, wherever I went to a party, a Diplomat cake was a must. At one point I was tired of him, so I was making other cakes. But the truth is that the Diplomat cake is my favorite. And if it's done well, with a fluffy vanilla cream (with vanilla pods) and natural cream & hellip I really say thank you.
Tips from Gina Bradea
- In the cream you can add a few drops of liqueur or fruit from compote or candied cubes, as desired.
- If you want it to be sour, you can add the juice and peel of 2 lemons or 2 oranges and you will get an extremely cool dessert.
The taste is divine, you can see the vanilla seeds, it's like the cake is snowing with seeds. After tasting this cake for the first time, I guarantee you will never forget it, it's prefect! Whoever tasted this cake for me asked for the recipe.
I assure you that you will conquer even the most capricious guest with this cake, the decoration is extremely simple, it only takes 10 minutes. & # 128578
More recipes by cakes can be found here . You will find recipes for countertops, creams, sugar paste, fondant, marzipan and many other surprises. And if you like really tasty cakes, I invite you to see here also these Sweets recipes older or newer. Here you will find recipes for eclairs, Savarine, Bohemia, Amandine, croissants and nuts with lard and much more. & # 128578
If you liked this recipe, please leave a comment below.
Thank you from the bottom of my heart for visiting and I invite you to make this Diplomat cake recipe. & # 128578
This one diploma cake recipe has also been tried by blog readers:
First we make a tea, using 100 ml of water and the tea bag. Then we cool it completely and put the food gelatin to swell. You can also use water, I used tea for a drop of extra aroma.
Beat the whipped cream 30% with a tablespoon of fructose powder (I grind my sugar or fructose in a food processor before making a cake, because it dissolves better). Add grated lemon peel and vanilla. Add the whey yogurt, 12% whipped cream and another 3 (+ -) tablespoons of fructose. Beat with the mixer to homogenize.
Put the raspberries on the fire with 2-3 tablespoons of fructose. After there is no more ice cream, we put 125 ml of water and half an envelope of gelatin type "jelly cake". Let it boil for a minute, then divide it into 6 bowls or in a larger shape.
Melt the gelatin in a bain marie (we do exactly as it says on the envelope, all I changed was that I used tea instead of water). Let it cool a bit (without clotting) and then pour it into a thin wire while mixing well with the mixer.
Divide the cream obtained in the 6 bowls, level well and put in the fridge for at least an hour.
The diplomat recipe with yogurt and raspberries was proposed on the culinar.ro forum by IriA.
For serving, we overturn the diplomat with yogurt and raspberries obtained. We can garnish with whipped cream, fresh fruit, chocolate. what we like and have close by.