{"id":141,"date":"2024-06-12T16:39:24","date_gmt":"2024-06-12T16:39:24","guid":{"rendered":"http:\/\/localhost\/?p=141"},"modified":"2024-06-12T16:39:24","modified_gmt":"2024-06-12T16:39:24","slug":"do-it-if-you-want-to-eat-it-learn-to-make-creamy-cakes-with-delicate-texture","status":"publish","type":"post","link":"https:\/\/heradsmobi.top\/index.php\/2024\/06\/12\/do-it-if-you-want-to-eat-it-learn-to-make-creamy-cakes-with-delicate-texture\/","title":{"rendered":"Do it if you want to eat it! Learn to make creamy cakes with delicate texture!"},"content":{"rendered":"
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Gothic blackberry velvet cake <\/strong> <\/span><\/p>\n

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Ingredients <\/strong> <\/span><\/p>\n

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Making Blackberry Velvet Cake <\/strong> <\/span><\/p>\n

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2 \u00bd cups flour<\/p>\n

1 \u00bd cups caster sugar<\/p>\n

1 cup buttermilk<\/p>\n

1 cup softened unsalted butter<\/p>\n

4 large eggs<\/p>\n

1 \u00bd tsp vanilla extract<\/p>\n

2 teaspoons baking powder<\/p>\n

\u00bd tsp baking soda<\/p>\n

\u00bc teaspoon salt<\/p>\n

\u00bd cup blackberry puree (fresh or frozen blackberries, crushed)<\/p>\n

Purple or red food coloring (optional, more vibrant colors)<\/p>\n

Make blackberry filling <\/span> <\/strong><\/p>\n

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1 \u00bd cups fresh or frozen blackberries<\/p>\n

\u00bc cup granulated sugar<\/p>\n

1 tablespoon lemon juice<\/p>\n

1 tablespoon cornstarch<\/p>\n

2 tablespoons water<\/p>\n

Making Chocolate Ganache <\/strong> <\/span><\/p>\n

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1 cup heavy cream<\/p>\n

1 \u00bd cup semi-sweet or dark chocolate, chopped<\/p>\n

1 tablespoon unsalted butter (optional for added gloss)<\/p>\n

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Preparation method: <\/strong> <\/span><\/p>\n

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Prepare the velvet cake and blackberry layer: <\/strong><\/p>\n

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Preheat oven to 175 \u00b0C (350 \u00b0 F). Grease and line two 8-inch round cake pans with parchment paper.<\/p>\n

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside for later use.<\/p>\n

Cream butter and sugar in a blender until fluffy (about 3-5 minutes).<\/p>\n

Add eggs one by one, beating well after each addition. Add vanilla extract.<\/p>\n

In a small bowl, combine the blackberry puree with the buttermilk. If you want a richer color, add food coloring.<\/p>\n

Add dry ingredients and buttermilk mixture alternately to the butter mixture, starting with dry ingredients and ending with dry ingredients. Mix on low speed until well combined.<\/p>\n

Divide batter into cake tins with smooth surface.<\/p>\n

Bake for 25-30 minutes, or until batter is removed with a toothpick. After cooling in the molds for 10 minutes, remove to a grid rack.<\/p>\n

Prepare the blackberry filling: <\/strong> <\/span><\/p>\n

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In a small saucepan, cook the blackberries, sugar and lemon juice over medium heat, stirring until the blackberries are crumbled (5-7 minutes).<\/p>\n

In a bowl add the cornstarch and water, mix well and add the blackberries. Stir as you cook until filling thickens (1-2 minutes).<\/p>\n

Remove from heat and cool completely.<\/p>\n

Prepare the chocolate ganache: <\/span> <\/strong><\/p>\n

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Heat the heavy cream in a pan until it boils, then remove from the heat.<\/p>\n

Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth. Add butter to add gloss (optional) and cool until thick but still runny.<\/p>\n

Assemble the cake: <\/strong> <\/span><\/p>\n

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Flatten the cake layers as necessary to smooth the surface.<\/p>\n

Place a layer of sponge cake on a plate and coat it with a thin layer of ganache as a spacer layer.<\/p>\n

Spread the blackberry filling on top of the first layer of ganache.<\/p>\n

Place the second layer of sponge cake and pour the remaining ganache on top, allowing it to drip down the sides.<\/p>\n

Final touch: <\/strong> <\/span><\/p>\n

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Allow ganache to set at room temperature or in the refrigerator for about 20-30 minutes.<\/p>\n

Garnish with fresh blackberries or chocolate skulls for a gothic look.<\/p>\n

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Prep Time: 30 minutes | Cook Time: 30-35 minutes | Total Time: 1 hour-1 hour 15 minutes <\/strong> <\/span><\/p>\n

Calories: 400 kcal per serving (about) | Number of people: 10 <\/strong> <\/span><\/p>\n

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Easy condensed milk roll <\/strong> <\/span><\/p>\n

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Ingredients <\/strong> <\/span><\/p>\n

1 can of condensed milk<\/p>\n

Equal amount of hot water<\/p>\n

4 eggs<\/p>\n

1 tablespoon (dessert spoon) salt<\/p>\n

60 g organic yeast (or 3 tablespoons dry grain yeast)<\/p>\n

1 kg wheat flour<\/p>\n

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Preparation method <\/strong> <\/span><\/p>\n

Blend all ingredients except flour in a blender for 3 minutes, then set aside. Place the sifted wheat in a bowl and gradually add the mixture in the blender.<\/p>\n

Mix well and, while weighing, blow it with your hands until it loosens from the bowl and hands. Let sit (an hour on average) until the dough is well risen and fluffy.<\/p>\n

Rub into small balls and place in greased molds. Preheat oven to 200 \u00b0C and bake for 5 minutes.<\/p>\n

Once preheated, place the pan in the oven for 15 minutes. Once cooked, remove from oven. Brush each loaf with coconut milk and sprinkle with coconut paste.<\/p>\n

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Milk cream cake <\/strong> <\/span><\/p>\n

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Ingredients <\/strong> <\/span><\/p>\n

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Sponge cake <\/strong><\/p>\n

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200 g sugar<\/p>\n

200 g butter (room temperature)<\/p>\n

4 eggs<\/p>\n

200 g wheat flour<\/p>\n

1 pack of baking powder (16 g)<\/p>\n

120 ml of milk<\/p>\n

1 tsp vanilla extract<\/p>\n

Make a cream cream <\/strong><\/p>\n

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200 g butter (room temperature)<\/p>\n

400 g rock sugar<\/p>\n

2 tablespoons milk<\/p>\n

1 tsp vanilla extract<\/p>\n

decorate <\/strong><\/p>\n

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Colorful sweet balls (sprinkle)<\/p>\n

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Production instructions <\/strong> <\/span><\/p>\n

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Prepare the cake: <\/strong><\/p>\n

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Preheat oven to 180 \u00b0C (350 \u00b0 F).<\/p>\n

Grease and flour a 22 x 22 cm square cake tin or similar.<\/p>\n

In a bowl add butter and sugar until mixture is fluffy and white.<\/p>\n

Add the eggs one by one, beating well after each addition. Add vanilla extract.<\/p>\n

Sift the flour and baking powder, then add to the butter mixture, alternating with the milk. Mix until smooth.<\/p>\n

Pour the mixture into a baking dish and bake for 30-35 minutes until no odor after the toothpick is inserted.<\/p>\n

Remove from oven and place on a grid rack to cool completely.<\/p>\n

Prepare the cream cream: <\/strong><\/p>\n

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Beat the butter at room temperature until smooth and creamy.<\/p>\n

Gradually add the rock sugar, stirring constantly until smooth.<\/p>\n

Add the milk and vanilla extract and continue to stir until fluffy.<\/p>\n

Assemble the cake: <\/strong><\/p>\n

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Once the cake has completely cooled, use a spatula to spread the cream frosting onto the surface.<\/p>\n

Sprinkle colorful sweet balls on top for a festive touch.<\/p>\n

Serve: <\/strong><\/p>\n

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Cut into squares and enjoy this delicious homemade cake!<\/p>\n

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Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes <\/strong> <\/em> <\/span><\/p>\n

Calories: 450-500 cal per serving (approx.) | Number of people: 10 <\/strong> <\/em> <\/span><\/p>\n

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\u00a0 Gothic blackberry velvet cake Ingredients \u00a0 Making Blackberry Velvet Cake \u00a0 2 \u00bd cups…<\/p>\n","protected":false},"author":1,"featured_media":10141,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake"],"_links":{"self":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/comments?post=141"}],"version-history":[{"count":1,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/141\/revisions"}],"predecessor-version":[{"id":12288,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/posts\/141\/revisions\/12288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media\/10141"}],"wp:attachment":[{"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/media?parent=141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/categories?post=141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heradsmobi.top\/index.php\/wp-json\/wp\/v2\/tags?post=141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}