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Knead all the ingredients, divide the composition in two, spread 2 sheets and bake one by one on the back of the tray. The tray must be greased and floured. The top is baked when lightly browned.
4 beaten egg whites over which add 5 tablespoons of water gradually, 8 tablespoons of sugar and 8 tablespoons of flour. Flavors.
Bake in the same tray on the back of which the sheets were baked. Grease the tray, line it with baking paper, pour the top into the tray and put it in the oven. It is baked when it is no longer taken on toothpicks.
Boil the milk with the sugar and flour in a bain-marie. When the cream has thickened (there should be a streak left when you spoon it through), add the juice from a lemon, butter, vanilla sugar. You can also put crushed walnuts in the cream.
Put a sheet of cocoa, grease with cream, then countertop 2, grease with cream and finally the other sheet with cocoa.
Powder or garnish with any glaze you want.
Leave in the fridge for 24 hours and then cut.
Separate the egg whites and beat well with the sugar. After they have become foam, add the yolks one by one, followed by the flour and baking powder. If the dough has too thick a consistency, add water.
Pour the composition into the lined tray and bake for 25 minutes. Remove it just like the vanilla one to cool.
Combine milk with flour and stir over low heat to remove lumps. Stir continuously until the cream thickens, then remove from the heat.
Rub the butter with the sugar and rum essence, then pour the cream over the butter, when the cream has cooled. Give the composition obtained cold.
Apple cake and burnt sugar cream
The apple cake with burnt sugar cream is a fabulous cake, it is easy and quick to prepare and the result is amazing. I made the apple cake in different variants, from the poured apple cake to the uncooked apple cake. It is very different from the traditional apple cake and can be included in homemade cakes and fine desserts worthy of a pretentious restaurant.
TV cake or Budapest cake assembling
- We use the paper kept from the counter and put the first sheet. We add half of the total amount of cream, I divided the cream into 2 bowls to make it easier.
- Spread the cream on the entire surface of the sheet and level it a little.
- Cover with a worktop and press lightly. We put the rest of the cream and distribute it.
- Cover with the last sheet and press lightly to fix it.
TV Cake - A delicacy you can't get enough of
TV Cake - a combination of three flavors in one cake: sweet, bitter and sour. And the slightly icing chocolate icing will completely perfect its taste.
- 2 medium eggs
- 150 ml of cold milk
- 100 ml oil
- 150 g sugar
- 1 teaspoon baking soda
- 1 tablespoon lemon juice
- 5 g baking powder
- 550 g flour
- 50 g cocoa
- 8 ml rum essence
- a pinch of salt
- 6 medium eggs
- 150 g sugar
- 30 g vanilla sugar
- 50 ml of oil
- 150 g of flour
- a pinch of salt
- 8 ml lemon essence
- 1 l milk
- 150 g sugar
- 30 g vanilla sugar
- 300 g butter, with 82% fat
- 100 g of flour
- 50 g starch
- 8 ml vanilla essence
- the juice of a lemon
- 200 g of dark chocolate
- 100 ml sour cream
Furthermore: 400 g of sour apricot jam
How is it prepared?
Preparation of brown sheets for the TV cake.
We bring all the ingredients to the work table, so we don't omit any.
Mix the two eggs with a pinch of salt, then with the sugar until they become frothy.
Dissolve the baking soda in the lemon juice.
Sift the flour together with the baking powder and cocoa.
Over the mixed eggs, add, in turn, the oil, milk, baking soda soaked in lemon juice and essence.
Homogenize the composition after each ingredient added.
Then, incorporate the mixture of flour, cocoa and baking powder, gradually adding it.
The resulting dough will be non-sticky and slightly firm.
Cover it with cling film and let it rest for 10-15 minutes, in a cool place.
Then we divide it into two equal parts.
We spread each part of the dough on the floured table, in a sheet the size of a tray.
Bake, one by one, the two sheets, on the back of the tray, for 3-4 minutes, in the preheated oven, at 180 degrees.
Grease the pan with oil and sprinkle a little flour on it before placing the sheet.
How is sponge cake prepared?
Separate the egg whites from the yolks.
Sprinkle a little salt over the yolks and rub them to intensify their color.
Ideally, we should use eggs from chickens, if we have them. The color of the sponge cake will be an intense yellow.
Sprinkle a little salt over the egg whites and mix them with foam.
Gradually add the sugar and a little lemon juice and continue mixing until you get a firm meringue.
Lemon juice helps the meringue become firmer.
Remove the mixer and insert a silicone or wooden spatula.
Add the yolks and lightly incorporate them into the meringue, with firm movements, from the bottom up.
We do this so as not to leave the meringue and to remain aerated.
Then add the oil, the essence and, gradually, the flour.
Homogenize the composition and spread it evenly in the tray lined with baking paper, at the base.
Grease the side walls of the pan with oil and sprinkle powdered sugar on them.
Powdered sugar helps to peel off the top after baking, being more effective than flour.
Bake the sponge cake for 35 minutes, at 180 degrees, but make sure it is baked, doing the toothpick test.
We do the test in the last 5 minutes.
Remove the tray at the edge of the oven, quickly insert the toothpick in the middle of the sponge cake and lift it.
It must come out clean if the sponge cake is baked.
If it comes out wet, leave the sponge cake in the oven for another 7-8 minutes.
How to prepare the cream?
Mix in a bowl, the flour with the starch and dilute them with a little cold milk. We boil the rest of the milk with a pinch of salt and sugar. When the milk reaches boiling point, add the flour mixture with the starch, in a thin thread, stirring intensely in the bowl.
Stir continuously in the cream, with a spatula, or a pear-shaped wire, until the cream thickens like a pudding. Lift the bowl off the heat, add the essence and cover the cream with a foil, directly over it, so as not to catch the crust.
Remove the butter from the fridge and keep it at room temperature for 10-15 minutes before adding it to the cream. Mix the butter with the vanilla sugar and add a little by little the cold cream, mixing the composition each time.
How is it assembled?
We place in the cleaned tray, the first brown sheet. Grease it with half the apricot jam and spread half of the cream over it. Place the sponge cake over the cream.
Grease it with the rest of the jam, spread the rest of the cream and place over it, the other brown sheet. We cover the cake with baking paper or foil and place a weight on it: a book, a shredder, which we have at hand.
We give the cake to cool, from one day to the next, preferably, in order to hydrate the sheets well and to be able to portion them nicely. If we die of appetite, in a few hours we can indulge in the corners of the cake, which are the best.
How to prepare the glaze?
Melt the chocolate, broken into small pieces, in the whipped cream, heated to near boiling point.
Stir vigorously until melted and smoothed and spread the hot icing over the already frozen cake.
Let the icing cool and harden, then we can slice the TV cake and serve with great gusto.