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Cake with nuts and caramel-Snickers cream

Cake with nuts and caramel-Snickers cream


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COUNTER TOP

0. pick up and clean the nuts (it's the most meticulous thing if you don't have cores), choose carefully the wooden parts that will surely escape among them, even the ones you bought. Finely grind the walnut kernels on the robot.

1. The tray of 35x32cm or 25x38cm size is protected with baking paper and left to stand.

2. With the mixer, beat the egg whites for 2-3 minutes together with the salt and then add a third of the sugar until it hardens like meringue, turn the bowl over and don't fall. They grew a lot and I moved them to a bigger bowl to be mixed with the rest.

3. Mix in another bowl flour, unroasted but ground walnuts and baking powder.

4. Pour this dry mixture over the egg whites and mix with a spatula with movements from bottom to top so as not to lose air.

5. Place the top composition in the tray and bake at the right heat for about 30 minutes until the top becomes elastic and when the toothpick test it comes out clean.

6. Leave it to cool (being now winter, I took it out on the closed balcony).


7. Before applying the white glaze, I took it out of the tray and removed the sheet of paper. Place it back in the baking tray or on a tray of the right size.

WHITE CHOCOLATE LAYER

1. On the water bath (bain marie) put a kettle with oil and broken white chocolate. Stir continuously until melted.


2. Glaze the entire surface of the countertop with melted white chocolate and then let it cool.

CARAMEL CREAM WITH WALNUTS

1. In a bowl, mix the yolks with the 6 tablespoons of sugar until they turn a little white and leave them to stand.

2. In a pan with thick walls, melt 12 lbs of sugar until it acquires a light copper color. Add the soft butter and mix well on the fire until all the sugar is melted.

3. Remove the bowl from the heat and add the yolk composition to the caramel sugar composition in a thin thread, stirring constantly with a spoon so as not to risk coagulation.

4. After you have incorporated them, move the bowl again over a low heat and stir constantly until the composition begins to take on consistency. When it starts to make obvious bubbles, stop it so that it does not change its texture.

5. Pull the bowl on a counter and add the lightly fried walnuts or peanuts (if they start to turn black they will be bitter) and coarsely chop them. Incorporate.

6. Spread the resulting cream over the glazed counter with white chocolate.


7. Let cool for at least 1 hour.

DARK CHOCOLATE GLAZING

Prepare after the caramel cream on the counter has hardened to withstand icing.

1. Chocolate broken into small pieces and butter melt in a water bath.

2. Glaze the cake and let it cool until the upper layers harden.

It is portioned according to preference, with the help of a hot knife. I dipped it in hot water and quickly dabbed it with a napkin and cut it. The strings go.

May it be useful to you!


How to make the billionaire's cake

Countertop ingredients:

- 2 teaspoons of baking powder

- 1/2 teaspoon kosher salt

- 225 g of butter at room temperature

- a teaspoon of vanilla essence

Ingredients for caramel sauce:

- 170 ml of whipped cream.

Ingredients for & bdquofirimituri & rdquo countertop:

- 1/2 teaspoon kosher salt

Cookie Cream Ingredients:

- 100 g of butter at room temperature

- a teaspoon of vanilla extract

- 100 g of chocolate flakes.

Ingredients for buttercream and meringue:

- 200 g of salted butter left at room temperature

- 120 g of melted chocolate flakes.

Ingredients for Ganache chocolate cream:

- 130 g of melted dark chocolate flakes

- 50 g of whipped cream.

Preparation method:

For the countertop

1. Heat the oven to 170 degrees Celsius. Prepare two round baking trays and grease them with oil. Then cover them with baking paper and grease the edges well with oil.

2. In a medium-sized bowl, mix the flour with the baking powder and salt, then set the bowl aside.

3. Add the butter and sugar to the bowl of a mixer and mix on medium speed for 2 minutes. Add the oil, eggs and vanilla essence and continue to mix until you get a homogeneous composition.

4. Set the mixer to the lowest level, then add one-third of the flour mixture to the baking powder. Then put half the amount of milk and mix after each operation. Repeat these steps and complete the process by adding the flour. Use the mixer at medium speed and mix for about 30 seconds.

5. Place the dough thus obtained in the two trays, making sure that you have equal proportions.

6. Bake for 25-30 minutes. Take the hollow test.

7. Allow the countertop to cool for 5 minutes in the pan, then transfer it to a special cake rack to cool completely.

For the caramel sauce

1. Add the sugar and water in a saucepan and leave over medium heat.

2. Stir until the sugar is completely dissolved and the temperature of the composition reaches 170 degrees Celsius. Then add the butter and mix until it melts. Turn on the heat and continue to stir for another 2 minutes, after which you can turn off the heat.

For & bdquofirimituri & rdquo

1. Preheat the oven to 170 degrees Celsius. Place a baking tray on a baking sheet.

2. Mix flour, sugar and salt in a bowl. Add the butter and continue to mix until all the ingredients have formed a homogeneous composition. Take the mixture and sprinkle it on the baking tray, taking care to form large crumbs. Put everything in the oven for 15-20 minutes or until the crumbs turn golden. Let them cool.

For cookie-flavored cream

1. Put the butter and brown sugar in a mixing bowl and mix for a minute on medium speed.

2. Add the vanilla essence and mix again.

3. Set the mixer to a lower speed to add flour and milk. Mix until you get a homogeneous dough, then add the chocolate flakes. Continue to mix with a spatula.

For butter cream and meringue

1. In a bowl resistant to high temperatures, mix the egg whites and sugar. Then place the bowl on a saucepan on the stove with a little water. Mix the egg whites well for 4-5 minutes.

2. Then add the composition to a bowl and, with the help of a mixer, beat the egg whites at maximum speed for 10 minutes or until you notice that you get a glossy, meringue texture. Add the butter and continue to stir at a medium speed this time. When you notice that the texture is delicate and homogeneous, add the melted chocolate flakes.

Heat sm & acircnt & acircna for whipped cream & icircn bain-marie. Then add it over the melted chocolate flakes and mix well. Allow the sauce thus obtained to cool for 10 or 15 minutes.


Cake with nuts and caramel cream-Snickers - Recipes

Looks good! I do too, but there is no white chocolate in my recipe.
What did you use: nuts or peanuts? Because I tried it with both, but with nuts it's much better. The hazelnuts soften or I don't know what happened to them, but the walnuts remained crispy. :)

How good it looks! I consider it one of the best cakes in the world :)

It's one of my favorite cakes! It looks very good!

Oh, how good it looks, thanks for the recipe, I have to try it too, so I'll leave your mouth watering, I'll kiss you dear.

You didn't tell me on the phone what goodness you did that I ran to you, to a piece :-)), it's different from mine, my recipe is too sweet, I'll make this yours, to see if -I like it more, only I have to change the walnut with hazelnuts, they are cheaper, it is not interesting, in Romania, to have walnuts more expensive than hazelnuts. when we have nuts in almost every garden, pupik

You did it perfectly! It is a wonderful cake:) Kisses: x

yummy. I have to try it one day, if everyone says it's good, then so be it !!

I haven't tried it yet either, but seeing it from you made me want to try it!

Hi, Lisa looks super cake, I think it's also super tasty. I also smiled at the stage with the name of Gigi Becali, and I have your recipe for Cake with burnt sugar sheets under the name of Petre Roman. -) :-) .Te pup.Oty

Hi Lissa, the cake looks really good. Thanks for the advice you gave me for the champagne bottle from the cake. I made it from biscuit salami as you said. It was great.
An award is waiting for you on my blog !!

Yamiii, I have to try too. kiss

This is my favorite snickers recipe. I have seen many variants. kiss

I also like this cake. It looks so good! Congratulations!

Super tasty cake, big mistake that I saw her at this hour and I will only dream of her.
Success in everything you do!

I came across this article. and what a craving it was, I think, I'm going down to get something sweet :)!

Thank you very much for your appreciation, it is a very good cake and easy to make.

Tasty and good-looking. and, to repeat what Mihaela Radulescu says, I entered your blog at a late hour. to dream & # 39sweet & # 39. )

I'll do it tomorrow. I've been watching and rereading it for too long. what tray did you use? You do some extraordinary and tasty things, it would not be the first fry I take over. Thank you! Andreea

hello, your cakes are wonderful! I want to try the Snickers cake, but I don't know what size the tray should be for the composition you wrote. Thank you.

I would like to be able to ask you for advice if possible


Cake with nuts and caramel cream-Snickers - Recipes

Wheat:
9 egg whites
300 g sugar
300 g ground nuts
5 lg flour
1 sachet of baking powder

200 g white chocolate
5 lg oil

Caramel:
7 lg sugar
300 g butter

Glaze:
200 g milk chocolate
2 lg butter
4 lg milk

Method of preparation :
countertop : in a bowl mix the egg whites, add the sugar, mixing further until the sugar melts. At the end we incorporate the flour mixed with the baking powder and the ground walnuts, mixing with a spoon the composition, then we spread it in a tray (28 * 38 cm) lined with baking paper. Put in the oven.

Put the pieces of chocolate and oil in a saucepan. Stir until the chocolate melts and then spread it over the counter.

Put the cake in the fridge until the white chocolate hardens.
Caramel: melt the 7 lbs of sugar, then add the butter. Leave on the fire, stirring constantly, until you get a caramel.

Pour over this caramel in a thin thread, always mixing the yolks mixed with the 8 tablespoons of sugar.

Leave on the fire for about 3-4 minutes, stirring constantly. Remove from the heat and add the roasted and chopped walnuts.

The fried caramel obtained is left to cool, stirring occasionally in it. After it cools, it hardens.

We spread the caramel over the hardened white chocolate and put the cake in the fridge again.

Glaze : melt the ingredients on low heat, then let the icing cool a little, then spread it over the caramel with nuts.

Let the cake cool again until the icing hardens, then we can cut and serve.


Make four sheets and two creams vanilla and whipped cream with burnt sugar and nuts.

CAKE SHEETS: We prepare 2 sheets at a time. Beat the egg whites, together with the sugar for the 2 sheets, mix the walnuts with the flour and add them with a spoon to the composition. In a tray lined with baking paper we put 2 tablespoons at a distance from the composition with the spoon, trying to make them as big as when they overlap to be the same. Bake in the hot oven for 20 minutes. We repeat the same procedure for the other 2 sheets. It is advisable to wait to prepare the ingredients for the other 2 sheets before removing the first ones from the oven so as not to leave the composition.

CREAM 1 : Put the yolks, sugar, starch in a saucepan and gradually add the milking milk. Put on low heat, stirring constantly until it thickens like a pudding. Remove the pan from the heat, add the butter and vanilla essence. Let the pudding cool completely.

CREAM 2 : Melt the sugar and put it on the foil to harden, then grind it well with a spatula. We mix the whipped cream with the crushed sugar and the crushed walnuts.

TABLE ASSEMBLY: We put the 4 baked countertops, which have cooled in the meantime, on a plate. Divide the creams into 3. We put the first countertop then we put the vanilla pudding, the whipped cream, then another countertop and so on until it is finished. I cover the last top with whipped cream, and on top we scrape the chocolate.


We take a bowl and put the egg whites and we start to mix them, together with a pinch of salt. Then we gradually add the sugar and mix until it is completely diluted and a hard foam is formed. Then, add the yolks until incorporated then add the sifted flour and walnuts and mix like a spatula from bottom to top so as not to leave the composition.

Put in a baking paper tray, after you have greased the tray with butter. We take the composition spoon by spoon, put it in the tray and level it nicely.

Put the tray in the preheated oven and bake the top on low to medium heat until the top takes on a golden color on the surface and passes the toothpick test.

Prepare ness cream

Take a double-bottomed pan and add the yolks, ness, sugar and flour and mix. Then we will gradually add the milk and mix so that no lumps form. When everything is homogenized, put the pot on the fire over medium heat and let it boil, stirring constantly, until the composition thickens and becomes like pudding. Don't be scared when it starts to look lumpy, keep stirring vigorously on the fire, and it will blend nicely.

After the pudding has formed, place the bowl over another bowl in which we put cold water and mix gently until the pudding cools. When it has cooled completely, add the butter and mix everything until completely homogenous.

Preparation of whipped cream

Put in a bowl the whipped cream, sour cream, sugar and vanilla sugar and mix until you get a composition with a firm, bound texture.

We start assembling the cake

Cut in half, horizontally, the top with walnuts. Put a sheet of countertop, spread half of the ness cream, level nicely then put half the amount of whipped cream and level again. Then place the second slice on the counter and do the same with the rest of the cream and whipped cream.

On top of this cream cake you can sprinkle chopped roasted nuts, caramelized nuts or cocoa. It is one of the best homemade cakes!


Royal cake with walnut and meringue leaves and caramel cream

VIDEO

Ingredients

Cream

  • 400 & # 32 ml & # 32 milk
  • 250 & # 32 g & # 32 soft butter
  • 250 & # 32 g & # 32 old cough
  • 50 & # 32 g & # 32 corn starch
  • 1 & # 32 teaspoon & # 32 candy free
  • 1 & # 32 powder & # 32 salt

Walnut leaves

  • 350 & # 32 g & # 32 faina
  • 3 & # 32 pcs & # 32 yolks
  • 200 & # 32 g & # 32 butter & # 32 at room temperature
  • 100 & # 32 g & # 32 old powder
  • 1 & # 32 teaspoon & # 32 baking powder
  • 1 & # 32 powder & # 32 salt

Meringue

  • 200 & # 32 g & # 32 nut & # 32 coarsely cut
  • 100 & # 32 g & # 32 old powder
  • 5 & ​​# 32 pcs & # 32 egg whites
  • 1 & # 32 powder & # 32 salt

METHOD OF PREPARATION

Bezea training


How do we prepare the Snickers cake recipe?

For the countertop I beat the egg whites hard with a pinch of salt. I added the sugar little by little, mixing very well until I obtained a glossy meringue.

Flour, cocoa, walnuts (which I fried a little to intensify the flavor) and baking powder, I mixed them in a bowl and then I added them over the meringue. I mixed lightly with wide movements, by overturning, from bottom to top, with a spatula.

After homogenization, I put the composition in the tray lined with baking paper and I put it in the preheated oven at 180 degrees for about 20 minutes, until it passes the toothpick test.
I let the countertop cool and then I put white cream on it, which I obtained by melting white chocolate in whipped cream, in a bain marie.
I put the tray in the fridge for 30 minutes.

Caramel cream

I caramelized the sugar over low heat until I got an amber color. I added a cube of butter and mixed well after each one. I then added whipped cream and salt powder. After homogenization, I added the slightly chopped peanuts.
I put them back in the fridge, in the meantime I also prepared the chocolate icing: in the bain marie, I melted the chocolate and the butter in the cream for the whipped cream.

I put the icing over the cake and left it in the fridge for 3 hours (best overnight).
I carefully removed the detachable ring around the cake and cut it into rectangular shapes, using a knife with a blade heated in hot water.
I decorated it with sugar paste flowers.

Thank you for your patience and attention !!

The average grade given by the jury for this recipe is 9.75.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Snickers cake with hazelnuts, caramel cream and chocolate


Popular cake toast

A cake & # 8211 meringue cake, vanilla cream with whipped cream and almond flakes. Check out Jamila Cuisine Tort articles or see Jamila Cuisine Tort Diplomat also Jamila Cuisine Tort Amandina. The combination is a very good one). Snikers cake, a delicious cake made for my friend Anca's birthday. Chocolate cheesecake made by Jamila Cuisine Biscuit, Tiramisu, Cookie. Yesterday I had the craving for a special cake. I really like walnut cakes and if they also contain caramel and chocolate, then.

Mascarpone and fruit cake & # 8211 video recipe 500 ml sour cream (for whipped cream) 500 g mascarpone400 g strawberries400 g raspberries250 ml water200 g sugar. Indians with natural whipped cream and chocolate, as at the confectionery. Blog Recipes Culinary appetite. Translation of this page Diplomatic cake jamila youtube. So, today I brought you a cake counter recipe, a recipe that I consider. I make it too and it's very good and the cake is called Snickers. Unbaked cake with berries. You will find chocolate cakes in three colors, Snickers cake, with cherries, without flour and many, many more.

Another quick cake with hazelnuts and Nutella.


Video: ΒΥΖΑΝΤΙΝΟ Η ΠΟΛΙΤΙΚΟ ΓΚΥΚΟ ΜΕ ΑΡΩΜΑ ΜΑΣΤΙΧΑΣ ΚΑΙ ΒΕΛΟΎΔΙΝΗ ΚΡΈΜΑ (July 2022).


Comments:

  1. Dario

  2. Randal

    Please, keep to the point.



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