Teresa Cake Sponge Cake
Ingredients
1 cup wheat flour
1 cup sugar
1/2 cup butter (room temperature)
4 eggs
1 tsp baking powder
1/2 cup milk
1 tsp vanilla extract
Tres Lemon Juice Mixture Ingredients
1 cup evaporated milk
1 cup condensed milk
1/2 cup whipped cream
Ingredients
1 cup whipped cream
2 tablespoons sugar
1 tsp vanilla extract
Fresh strawberries for garnish (optional)
Prepare the cake
Preheat oven to 350 ° F (180 °C). Grease and flour the cake tin.
In a large bowl, combine the butter with the sugar and beat until smooth and creamy.
Add eggs one by one, beating well after each addition.
In a separate bowl, combine the flour and baking powder.
Add the dry ingredients to the butter mixture alternately with milk and vanilla extract. Stir until thoroughly combined.
Pour mixture into prepared pan and bake in oven
For 30 minutes, or until inserted through the middle with a toothpick, there is no problem removing.
Allow the cake to cool in the pan for 10 minutes, then unmold and place on a grid rack to cool completely.
Formulating Tres Les Blends
In a large bowl, mix together evaporated milk, condensed milk, and whipped cream until well incorporated.
Assemble the cake
Once the cake has cooled completely, place it on a plate.
Use a fork to poke a few small holes in the surface of the cake to better absorb the tress sauce mixture.
Slowly pour the tress sauce mixture over the cake and allow it to absorb completely.
Prepare the frosting
In a bowl, beat the whipped cream with the sugar and vanilla extract until it forms soft peaks, spread the beaten whipped cream over the cooled cake and you’re done.
Nutella Jelly
Recipe:
Food ingredients
1 liter of milk
1 350 g Nutella
1/2 jar of carnations
250 ml of water
40 g of glinidine or 4 tablespoons of glinidine
2 tablespoons milk (optional), if you prefer it a little sweeter.
Preparation
Soak grenin in water. Heat 250 ml of milk and mix with glinidine. Once well mixed, pour in the brownie sauce so that it dissolves well (I put a little milk in the jar to pour it all out). Once all mixed well, pour in 1/2 can of carnations and remaining milk, add two more spoonfuls of milk (optional), and finish with Hexi liquid chocolate.
Crystal Jelly
Raw Material:
2 cups washed strawberries
2 cups papaya mango, scooped into balls.
2 cups washed seedless green grapes.
Two cleaned orange peels.
Proper amount of refined sugar
35 grams of Grenetina Duche, Gelita or similar.
1 liter of cold water
3 sprigs of peppermint, cleaned and sterilized.
4 or 6 sliced kiwi fruits.
1 cleaned and sliced apple.
1 grated beetroot.
1 x rectangular aluminum die.
How to Make Jelly:
If the molds are aluminum, soak the molds, drain them, and chill them in the fridge for more than 15 minutes to prevent the jelly from sticking.
Hydrate the gelatin in a cup of cold water, boil the rest of the water with the refined sugar, wait for the water to boil add the gelatin, should have been hydrated in the Bayesian steamer, stir constantly to avoid lumping, after the water boils add the gelatin, should have been hydrated in the steamer, stir constantly to avoid lumping, cool it in order to make the gelatin, then remove the mold from the refrigerator and add 2 cm length of gelatin, form a mirror in the mold, then add the sliced strawberries and place on the gelatin, should be in a semi-solidified state.
Then add the grapes, add a little more gelatin to seal the fruit, put it in the fridge for it to set, add the mango or papaya balls, then add the orange peel to give it a rich aroma (add these fruits or whatever else you like if you wish), and finally add the washed and crushed carrots or beetroot.
You can also seal with panna cotta, we can make vanilla, walnut or strawberry panna cotta, you have to heat up half a liter of milk or milk powder and squeeze the Grenetina in the same way to make the panna cotta, the next day, we take it out and unmold, wet our fingers, fluff it, scratch it all around with a knife and you can unmold it and pour it on a plate or tray. We can decorate it with kiwi slices and some orange circles by placing them around a plate or tray and when we separate the jelly, our fruit should be in the middle as if the jelly is wrapped.
Tips: For the jelly to be very transparent, we must use purified water and refined sugar, otherwise the jelly will look like it has been fried, and we can’t show off our fruit like glass…., if you strictly follow these ideas, you will get very transparent jelly, you can show off in front of parties, family gatherings or acquaintances, and you will look very beautiful.
