Birthday party cake batter
Ingredients
3 whole eggs
1 American cup (190 ml) sugar
1 American cup (190 ml) half milk
2 tablespoons butter
4 tablespoons oil
1 tsp vanilla
3 American cups (190 ml) wheat flour
1 tablespoon baking powder
Preparation method
Use a blender to beat eggs, sugar, vanilla and butter until smooth.
Add the milk and flour and mix thoroughly.
Finally add the yeast and stir for a few more seconds.
Grease a baking sheet with butter and line the bottom with baking paper.
Pour batter into a baking dish and place in a preheated 180 °C oven.
Bake until the batter is poked out with a toothpick, about 30-40 minutes.
Ingredients: Ninho Milk Frosting
Ingredients
200 ml ice water
12 tablespoons milk powder
12 tablespoons of refined sugar
1 pile of tablespoons of emulsifier
Preparation method
Whip all ingredients with a blender until icy, which should be firm and easy to spread.
Cake filling
Ingredients
2 cans of condensed milk
2 boxes of cream
200 g dried plums
Preparation method
Cook the condensed milk in a pressure cooker for 40 minutes. Let cool before use.
Add 2 American cups (190 ml each) of water and 3 tablespoons of sugar to a saucepan and cook the plums until tender and rotten.
Combine the boiled condensed milk, chopped plums and cream in a bowl. Mix well.
Tips for soaking sponge cakes:
Soak the sponge cake in the water in which the plums were boiled before filling.
Assemble the cake
Cut the sponge cake into layers and soak it in the water you boiled the plums in.
Fill with a mixture of condensed milk, plums and cream.
Cover with ning and milk frosting and garnish to taste.
Preparation Time: Approximately 1 hour 30 minutes (including cooking time for condensed milk).
Serving Size: 12-15 servings
Difficulty: Medium
Orange Cream Truffle 🍊 ✨ 🍊
Ingredients
1 cup white chocolate chips
1/4 cup heavy cream
1 tsp orange flavor
Peel of 1 orange
2-3 drops of orange food coloring (optional)
1/2 cup rock sugar (for spheronization)
1/2 cup crushed vanilla wafer cookies or Graham cookies (for spheronization)
Preparation method
Melt white chocolate:
Place the white chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it begins to boil. Pour the hot cream over the white chocolate and let it rest for 1-2 minutes. Stir until chocolate is completely melted and smooth.
To season the mixture:
Add orange extract, orange zest, and food coloring (as used) and stir until the mixture is a light, creamy orange color.
Loose bottom of truffle
Cover the bowl with plastic wrap and chill in the refrigerator for 2-3 hours until the mixture is firm enough to spoon out.
To shape the truffles:
Divide the refrigerated mixture with a cookie scoop or teaspoon. Use your hands to roll each portion into a ball.
To coat the truffles with icing:
Add rock sugar and vanilla wafer cookies or Graham cookie crumbles to a platter. Roll each truffle into the coating until completely covered.
Eat after relaxation:
Place the coated truffles on a tray lined with parchment paper and refrigerate for an additional 30 minutes until they set and serve!
Nutritional information
Preparation time: 20 minutes ⏰ Relaxation time: 2.5 hours ⏰ Total time: ~ 3 hours.
🔥 Calories: about 90 kcal per truffle (you can make about 20 truffles)
🍽 Portion: 20 truffles
Swiss Volume 🍒 🎉
🛒 Ingredients:
Chocolate cake
4 large eggs 🥚
3 ⁄ 4 cups caster sugar 🍬
1 tsp vanilla extract 🍦
1 ⁄ 4 cup sugar-free cocoa powder 🍫
1 ⁄ 4 cup medium-gluten flour 🌾 1 ⁄ 4 cup vanilla extract 🍦
1 ⁄ 4 tsp baking powder. 🥄
1 ⁄ 4 teaspoon salt 🧂 1 ⁄ 4 tsp baking powder
Cherry filling
2 cups chopped cherries 🍒
1 ⁄ 4 cup granulated sugar 🍬
1 teaspoon cornstarch 🌽 1 tablespoon water 📂 1 tablespoon water
1 tablespoon water 💧
Make whipped cream filling
11 ⁄ 2 cup heavy cream 🥛
1 ⁄ 4 cup rock sugar 🍚 1 tsp vanilla extract
1 tsp vanilla extract 🍦
decorate
Extra cherries 🍒
Chocolate chips or cocoa powder 🍫
Preparation time: 30 minutes
⏱ Cooking time: 15 minutes
Total Time: 45 minutes + relaxation
🍽 Yield: 8-10 tablets
📝 Manufacturing instructions:
Oven preheat: Preheat oven to 350 ° F (175 °C). Grease and line a 10 x 15-inch jelly roll pan.
To make a sponge cake: Beat eggs, sugar and vanilla until thick, about 5 minutes. Add cocoa, flour, baking powder and salt. Gently pour into the egg mixture. Pour into a pan and spread evenly. Bake for 12-15 minutes until risen.
Prepare the cherry filling: In a saucepan, cook cherries and sugar over medium heat until tender and rotten. Mix the cornstarch with water, stir into the cherries and cook until thick. Well, that’s good.
To make whipped cream: Whip the cold whipped cream, rock sugar and vanilla extract until hard.
Assemble the cake: Spread the whipped cream over the cooled cake. The cherry filling is spooned on top. Roll the short end of the cake into a log. Let cool for 1 hour.
Garnish and eat: Garnish with cherries, chocolate shavings, or cocoa powder!
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