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35 Delicious Cake Recipes

35 Delicious Cake Recipes

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35 Delicious Cake Recipes

valutazioni:
5/5 (1 valutazione)
Lunghezza:
109 pagine
24 minuti
Pubblicato:
Oct 17, 2012
ISBN:
9781301055562
Formato:
Libro

Descrizione

Cakes, cupcakes, cookies and more...
Sweet recipes for all occasions!

Pubblicato:
Oct 17, 2012
ISBN:
9781301055562
Formato:
Libro

Informazioni sull'autore

My Ebook Publishing House was founded as part of a large project, developed to bring you quality education materials.The publishing policy is guided by professionalism and follows the educational needs of our youth.The prestige that the publishing house has reached for the last years is emphasised by the large number of people that purchase its books as well as by the constant interest for libraries and educational institutions.We invite you to join us in the wonderful world of books!

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35 Delicious Cake Recipes - My Ebook Publishing House

1.Amandines

Ingredients:

For the dough:

Eggs - 12 pieces

Sugar - 12 tablespoons

Flour - 8 tablespoons

Cocoa - 3 tablespoons

Vanilla sugar - 2 envelopes

A pinch of salt

For the cream:

Dark chocolate (80% cocoa) - 500 g

Liquid cream - 500 ml

Sugar - 150 g

Rum essence - by taste

Orange zest - by taste

For the syrup:

Sugar - 250 g

Water - 250 ml

Rum essence - by taste

For the flux:

Sugar - 500 g

Water - 250 ml

Honey - 3 tablespoons

Cocoa - 2 tablespoons

Black chocolate - 4 pieces

Preparation:

For the cream:

In a saucepan put the chocolate broken in small pieces (I used dark chocolate with 80% cocoa) add sugar, orange zest and whipped cream, place it over low heat until chocolate is completely melted. Then put in the refrigerator for 2 hours. (Or in the freezer for 30 minutes). Remove and beat it with a mixer using high speed until it is frothy and creamy hot.

For the dough:

Separate the egg white the yolks in 2 separate pots. Rub the yolks well with sugar, vanilla and a pinch of salt until they double in volume, then add the flour, cocoa and mix well, then put the hardly whipped egg whites, stirring gently from the bottom up. The composition is poured into a rectangular tray and put in the oven heated to 180 degrees C for 15 to 20 minutes. Allow to cool and cut into 2 lengthwise.

For the syrup:

Make a classic syrup out of sugar left to caramelize, add water and rum essence. Allow to cool. In the same pan that that we baked the dough put the first sheet and blend the syrup in well and add cream, them the 2nd sheet and blend the syrup in well too. Then leave it in the refrigerator until the flux is ready.

For the flux:

In a saucepan put the sugar and the water on the fire to boil until the result is a thicker syrup, mix it and wet the edges of the pan with a brush with cold water so that it does not crystallize on the sides. When the syrup decreases and gets thicker, add the honey and still keep the heat for 2-3 more minutes, add cocoa and the chocolate pieces, mix well and leave for a little while to cool off. Take the cake from the refrigerator and slice into squares. Take each cake in hand and passit through the chocolate glaze. Allow

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