Traditional recipes

Dessert cake with cocoa cream and nuts

Dessert cake with cocoa cream and nuts

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The countertop is made first, just the day before. Mix the egg whites with the salt powder and, when they increase in volume, gradually add: sugar, vanilla, egg yolks, one by one and finally the flour, mixed with the baking powder. Pour the composition into the pan greased with butter and put in the preheated oven, over medium heat, until the top grows and browns.

After browning, the countertop is allowed to cool in the oven.

For the cream, mix the sugar, starch, vanilla and cocoa well. Stir in the whole eggs, taking care not to form lumps, then add the milk. The composition is put in a bain-marie, over low heat and stirring constantly, until it thickens.

Remove the pan with the cream from the heat and stir from time to time so that no crust forms on top. When the composition has cooled, add the ground walnuts, almond essence (rum) and finally incorporate the butter, mixing the ingredients well, for homogenization.

Refrigerate the cream for at least an hour to harden.

Meanwhile, prepare a syrup of 100 grams of sugar and 100 ml of water, and when it cools, add the rum essence.

Cut the top in half and syrup the part at the base of the cake. Grease the syrupy worktop with half of the cream and cover with the other part of the worktop, syruped on the surface that overlaps the cream.

Cover the cake evenly with the rest of the cream and garnish with toasted and crushed walnuts. Refrigerate the cake for a few hours, after which it can be served.


For the countertop, separate the egg whites well from the yolks, so that they grow nicely.


In order for the countertop not to leave, after it has browned, you must let it cool in the oven off and with the door open.


Do not remove the top from the baking tin until it has cooled completely.


For the cream, mix the ingredients in a bain-marie until the composition thickens.


Add the butter and essence to the cream, only after it has cooled.


Leave the cream in the fridge to harden for at least an hour before making the cake.


If you don't like the almond essence in the cream, you can use rum essence.


Do not cut the worktop until it has cooled completely.


The rum essence is added to the syrup only after it has cooled.


For decoration, lightly brown the walnuts and remove, as much as possible, the peel, which has a bitter taste.


Don't say anything until you try it. It's incredibly good. I made it and I make it very often, it is on my list of favorite cakes and not to mention that the little ones love it too because it simply melts in your mouth. Try it and guarantee that it will be highly appreciated by all who will taste it. So, ready to talk and ... let's get to work.


  • 3 eggs
  • 250 g sugar
  • 300 g flour 00
  • 100 g of sunflower oil
  • 1 sachet of baking powder
  • 50 g bitter cocoa
  • a pinch of salt
  • 100 ml of milk

Rum cream:

  • 2 yolks
  • 500 ml of milk


  1. Prepare the rum cream first: mix the yolks with the sugar, add the flour, then the milk little by little, and finally the rum flavor. Put on the fire, stirring constantly until the cream thickens. Set aside and leave to cool, covering the bowl with a transparent foil.
  2. The top is prepared as follows: beat the eggs with the sugar, then add the rest of the ingredients one by one (if the dough is too thick, add a little milk).
  3. Grease a pan with butter and line with flour. Put half of the countertop composition, pour the pastry cream with rum, and at the end the other half of the countertop.
  4. Bake for 40 minutes at 175 degrees. When ready, remove, leave to cool and sprinkle with powdered sugar.

Published by micibucatari

My name is Iolanda, the mother of two adorable children, and my passion is cooking and the wonderful world of children. The kitchen is my place to relax, alone or with the little ones. I cook with great pleasure for my family any recipe that catches my attention. I like traditional recipes, but also international ones, from anywhere in the world, new recipes but also recipes inherited from my mother and grandmother. I invite you to cook all kinds of recipes together! View more posts

`Violet` Cake (Cocoa with Walnut Cream)

Only one comes out of the quantity provided on the counter. If you use a round tray of 23 x4 (depth) the pond will come out quite thin and you will need 2 countertops. I bake in a round tray smaller than the given size and I get a top about 3 fingers high, which I cut into 3 slices.

So, for the counter, proceed as follows. Separate the egg whites from the yolks. Beat the egg whites with the sugar in a row. When we start to add the sugar, we put the rum provided to facilitate the process of melting the sugar.

After we have obtained a very strong foam, we stop the mixer and we start to add, one by one, the yolks. After each one, we mix well. Sift the flour mixed with cocoa and salt powder and add over the egg white mixed with the yolks.

Homogenize and then move the composition in the baking tray that I greased and floured in time. When homogenizing, great attention is paid to the way of working, we must mix with a wooden spoon, slowly, from the bottom up and by overturning. .

Put it in the hot oven at medium temperature (350 f or 180 c) and bake until the sample passes with the toothpick (inserted in the top, take it out clean). While the countertop is baking, prepare the cream.
Rub the butter frothy and then set aside.

Whole eggs are mixed with sugar and then put on the steam bath (use a large bowl because the foam will grow a lot) and beat with a mixer until the composition thickens (about 10 minutes from when the water starts to boil)

After it is quite thick (but still flows lightly - like a thinner semolina), remove from the heat and leave to cool. When it is cold, add the beaten butter, mix well, then add the ground walnuts and rum to taste and mix again.

Check the countertop if it is baked.
Put the water for the syrup on the fire, add the sugar. When it is melted, take it off the heat and let it cool, then add the rum to taste.

Remove the top from the oven, place it on a grill to cool. After cooling, slice into three and start mounting. Put the first sheet on the plate, syrup well with the syrup. Put a thicker layer of cream over the first sheet over which the second sheet is placed, syrup it too and then put another layer of cream.

In general, the thickness of the countertop is approximately equal to that of the cream. It is covered with the third leaf, which is also syruped, but not as much as the first two. Dress the cake in cream and put it in the fridge for coagulation. Remove after a few hours and with a damp finger level it by lightly pressing the cream.

After removing a smooth surface, we proceed to prepare the icing.
Mix the sugar with sifted cocoa to avoid lumps, then add water and bring to a boil. When the sugar has melted, remove from the heat and add the butter, stirring until it melts.

If the icing is not without lumps, then take a strainer and pour it over the cake.
For this operation, before making the icing, we put a grill over a tray and place the cake on top.

In this way, when we pour the icing, we can collect it in the tray without making dirt elsewhere. It is decorated to your liking

Cake with cocoa cream and hazelnuts

Creamy and consistent, the hazelnut cake goes great with a glass of classic champagne!

Ingredients and quantities:

8-10 egg whites
300 grams of sugar
150 grams of butter
150 grams of flour
lemon juice

For the cream:

4 tablespoons sugar
a vanilla powder
200 grams of hazelnuts
50 grams of cocoa
a piece of butter

Method of preparation:

1. Rub 150 grams of butter with 300 grams of sugar, add 150 grams of flour and lemon juice. Mix well, then add the beaten egg whites. Pour into a cake tin greased with a little butter and bake the top for about an hour.
2. After it has cooled, cut it into three and fill it with cream.
3. Cocoa cream with hazelnuts is made as follows: put in a saucepan 4 tablespoons of sugar, 2-3 tablespoons of water, vanilla and cocoa. Stir over low heat, and when thickened, take 3 tablespoons of this cream and place on a saucer (for garnish), the rest incorporating in 200 grams of butter.
4. Add the hazelnuts and mix well. Glaze with the 3 tablespoons of cream off.

The countertop. Beat the egg whites with the sugar and cocoa until they harden. Add the breadcrumbs, then the walnuts. Mix the composition lightly and pour into a greased pan,

Bake over low heat. Turn the top over on a wooden bottom, leave to cool, then cut horizontally in two.

Cream. Mix the chestnut cream well with the foam rubbed butter. Separately prepare a sugar and vanilla syrup to which cocoa is added, mixing together on the fire and then a little yolk, always rubbing with a wooden spoon.

When the cream has cooled, incorporate it into the chestnut composition mixed with butter. Put one of the countertops

on a plate of the same shape, spread half of the cream on top.

Place the other top on top and then coat the whole cake with the rest of the cream. Garnish with whipped cream and

give cold. It is good to prepare the day before being served.
Good appetite!

Put them all in a bowl and knead a dough that is a little sticky.
Sprinkle a little flour on a foil, put the dough and let it cool for a few hours. It can be done in the evening and left in the refrigerator until the next day. After it is taken out of the fridge, divide the dough into 4 pieces.
Cut a baking paper to a size of 24 cm in diameter, sprinkle with flour and put a piece of dough, the rest is put back in the cold. it is easier to work with. Spread the dough sheet with the rolling pin, very thin up to the edge of the baking paper ... sprinkle the flour over the dough so that it doesn't stick to the rolling pin. Put the sheet on the back of a tray and bake for 15 minutes. of the dough it turns brown, it is removed and when it is cold it hardens like a biscuit. This is how all 4 sheets are baked.

Beat the whipped cream together with the sugar until it hardens, add the ground walnuts and the rum essence to taste.
Mix well, divide the cream and place between the sheets and on top of the cake.
To decorate the cake I used sugar paste but you can put 150 ml of whipped cream and a little rum essence.

2 features that attract me the most to the Philips Multicooker cooker:
- 3D heating technology thanks to which the heat acts evenly and there is no need to mix.
- the timer for presetting up to 24 hours due to which you are free to spend time with your loved ones, while Multicooker cooks for you.

Walnut cream cake

Wheat: 3 eggs, 1 tablespoon fresh butter, 1 glass of sugar, 1 glass of flour, 1 glass of milk, 2 tablespoons jam.

Walnut cream: 200 g nuts, 100 g milk, 50 g sugar, 1 egg yolk, vanilla, rum.

Separate the yolks from the whites. Whisk the egg whites and set aside.

In another bowl, mix a tablespoon of butter with a glass of sugar. Add the three yolks (one at a time). Pour alternately the glass of flour and the glass of milk into the composition. At the end, add the three beaten egg whites. Place the top in the oven at 180 degrees Celsius for 30-40 minutes (until browned & the toothpick test is done).

When it is ready, let it cool and cut it into 3 horizontal slices that are moistened with rum syrup (Boil water with sugar and essence until it becomes a syrup & # 8211 I didn't have rum, so I used vanilla) . Grease the base slice with jam or marmalade, cover with another slice of cake, then grease a layer of walnut cream. I left the last two layers with walnut cream, because I finished the jam. At the end I put a arequipe glaze, but it can also be chocolate and I sprinkled candies. The original recipe says that praline nuts or crushed pieces of cake can be added on top.

Grind the walnuts and put them on the stove in a saucepan over low heat with the milk and sugar. Rub the mixture well and add rum and vanilla. Remove from the heat and add a yolk. Rub until the composition becomes slightly frothy.

Method of preparation

1. Make yeast mayonnaise, 2 tablespoons of milk, a teaspoon of sugar and a tablespoon of flour. After mixing, leave to rise.
2. After the mayonnaise has risen, in parallel we put the sifted flour in a bowl and add the hot milk little by little, milk that was previously boiled with sugar and grated peel from a lemon and of course knead.
3. Gradually add the egg yolks and knead, yolks that have been beaten well before and over which I added a pinch of salt.
4. Add the butter together with the oil, which must be hot (previously I melted the butter and put the oil on it).
5. Over all this composition from the basin add the mayonnaise and knead, then the essences, sprinkle the flour and leave to rise.
6. For the cream, put the milk on the fire with butter, cocoa, walnuts, poppy seeds and raisins. Beforehand, the raisins must be left in the milk to soften.
7. After it has risen, for a cake we take half of the composition. This half will be divided in turn into two other halves. We take the first half, we spread it, we grease it with a little oil and we add the composition. the second half and we weave them.

8. Place them in the cake tin, in which we will put baking paper. The cake will be greased with a yellow brush and sprinkle with caster sugar.
9. Leave it in the oven for 45 Ã ¢ ?? 50 minutes, depending on your oven. If you are not sure it is baked, you can try it with a straw.
1. In order to increase the cake, in the room where you keep the dough growing, it must be warm, and the basin must be covered with a few rags.
2. In the first 20 minutes since you put the cake, you do not have to open the door to the oven.
3. The dough is very well kneaded, when those little blisters appear.
4. The ingredients must be added gradually and little by little, especially the liquid ones so as not to drown that dough.

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


  1. Harford

    This is your opinion

  2. Tygokora

    I apologize that I am interrupting, but could give you more information.

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