'' Musuroi de cartita '' cake
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Top powder, eggs, butter and 30 ml of milk mix with the mixer for 8 minutes until the composition is homogeneous.
Then put it in a baking tin or greased enamel pan, covered with baking paper and lined with flour. Leave it in the oven for 30-35 minutes, then when it is taken out of the oven, leave it for another 20 minutes. in shape to cool.
A circle is drawn on the surface of the cooled countertop at a distance of 1 cm from the edge. in a separate bowl. These will be used to cover the cream.
Peel a squash, grate it and cut it in half.
The cream is prepared only after arranging the bananas. In a bowl put the powder for the cream and 400 ml of cold milk then beat with the mixer for 5 minutes at high speed.
Then add the chocolate flakes, mixing lightly with a spoon. Pour the obtained cream over the bananas and arrange them in the form of a dome (musuroi). Sprinkle the crumbs over the cream, pressing lightly to fix it on the cream.
The cake can be served after storing for 2 hours in the refrigerator.
- 200 & # 32 g & # 32 faina
- 100 & # 32 ml & # 32 oil
- 200 & # 32 ml & # 32 milk
- 3 & # 32 pieces & # 32 eggs
- 100 & # 32 g & # 32 yogurt
- 25 & # 32 g & # 32 cocoa
- 150 & # 32 g & # 32 sugar
- 1 & # 32 teaspoon & # 32 baking powder
- 1 & # 32 teaspoon & # 32 vanilla extract
- 1 & # 32 powder & # 32 salt
- 200 & # 32 ml & # 32 whipped cream
- 250 & # 32 g & # 32 mascarpone
- 70 & # 32 g & # 32 old powder
- 2 & # 32 pcs & # 32 bananas
- 1 & # 32 teaspoon & # 32 vanilla extract
- ornaments or chocolates
METHOD OF PREPARATION
Mushroom cake recipe book
Whisk the egg whites with a pinch of salt, then mix with the sugar. Add the yolks, melted butter, mineral water and rum essence and mix. Incorporate cocoa, flour (add gradually) and baking powder, mixing gently, from bottom to top, with a silicone spatula. Pour the dough into a pan greased with oil and lined with baking paper and place in the oven until it passes the toothpick test.
Meanwhile, prepare the cream.
The starch is mixed with a little milk, and the rest of the milk is put on the fire in a bowl together with the yolks, sugar and vanilla essence. When the milk reaches the boiling point, take the bowl off the heat and add the milk mixed with the starch. Put the pot back on the fire and chew continuously with a whisk until the composition thickens like a pudding. Allow to cool.
After the countertop is ready, leave it to cool.
After that, the top is cut circularly on top (1-2 cm from the edge), leaving the bottom uncut, and hollow.
Melt the butter over low heat (do not let it boil) and let it cool.
Beat the eggs well, then mix with the melted and cooled butter. This composition gradually incorporates sugar, milk and sifted cocoa. The composition is mixed well until the sugar and cocoa have dissolved well.
When the composition is well homogenized, add flour mixed with baking powder.
After homogenizing the flour, the composition obtained is poured into a cake form with a diameter of 28 cm. The bottom of the cake tin is lined with baking paper, and these walls are greased with butter.
Bake on a suitable heat for about 40 minutes, until it passes the toothpick test. When ready, remove the top from the oven, leave to cool, then remove from the pan.
Meanwhile, prepare the cream.
Beat the whipped cream well with the mixer, and when it is almost ready, add the vanilla sugar. Beat a little more until the sugar dissolves. Grate the chocolate on most of the grater and add it to the cream composition.
The cream thus obtained is placed in the refrigerator until we prepare the top to add it.
When the countertop has cooled well, take a very sharp knife and slowly cut its lid. After this operation, an edge of about 1 cm is left, and it is dug inside the countertop with a spoon, thus forming a "bowl" of countertop.
The hollow countertop in the middle of the countertop shatters slightly between the fingers.
The bananas are cleaned and cut in half, then cut vertically and placed in the middle of the hollow top. Lightly place the cream over them, giving the cake the shape of a muzzle, ie a spherical shape. Place the finely crushed top on top of the cream.
The cake thus obtained is placed in the refrigerator for about 2 hours. Serve cold.
Attention: From the remaining lid (countertop lid) I formed another small muzzle, but I made another cream, I used all the cream for the larger muzzle.
'' Musuroi de cartita '' cake - Recipes
PUPPY BOOKS WITH PEACHES
Careful! I don't care about jokes!
Looks like we have a mole between us.
I don't want to blame anyone
But look, I found a bug!
- 130 gr flour
- 4 eggs
- 75 gr melted butter
- 150 gr sugar
- 4 tablespoons cocoa
- 1 sachet of baking powder
- 500 gr mascarpone
- 200 ml liquid cream
- 150 gr white chocolate
- 100 chocolate flakes (I finely chopped dark chocolate and milk chocolate with oreo biscuits)
- 1 jar of peach compote (from Sun Food)
WORK PLAN book mounds
- separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add 100 g of sugar and mix until you get a firm foam.
- mix the rest of the sugar with the yolks.
- pour the yolks over the egg whites and mix with a spatula.
- add, alternating, melted butter and flour mixed with baking powder and cocoa. Incorporate everything with a plastic spatula or a wooden spoon, until we get the composition.
- we spread the composition in a tray with detachable walls (diameter 24 cm). Cover the bottom of the tray with baking paper and grease the edges with butter.
- put in the oven heated to 170 degrees for about 20-25 minutes, until browned.
For the cream, remove the mascarpone (left at room temperature). Melt white chocolate on bain-marie, then lightly incorporate it into the mascarpone cream. Mix the whipped cream until it "beats", then incorporate it into the mascarpone cream. Mix with finely chopped chocolate (or chocolate flakes) and get the cream.
Peel a squash, grate it and squeeze the juice. The removed part of the countertop will be crushed.
- We assemble the muzzle. Syrup with a few tablespoons of the juice from the compote the top of the top (the muesli), cover with a layer of cream, then add the peaches. Put the rest of the cream (in the shape of a mussel).
Sprinkle the crumbled dough on top.
- Let cool for at least 2 hours.
- A wonderful little book! Good appetite!
Preheat the oven to 170 degrees and cover a round baking tray with a diameter of 20 cm with butter and flour. Foam the butter at room temperature with the caster sugar, until the sugar granules are no longer felt. Add eggs one at a time, adding a tablespoon of flour each time, so that the mixture does not cut. Add the milk, mix and finally sift flour, cocoa, salt and baking powder on top. We mix everything until we have a homogeneous composition.
Pour the composition into the pan and bake for 30-35 minutes or until the toothpick test passes. Let the countertop cool, cut the lid and carefully dig out the core, so that 2 cm of edge and bottom remain. We keep aside all the crumbs, which we will use for decoration. We syrup the top very well with the burnt sugar syrup prepared from 200g of caster sugar that we caramelize, then we put 200ml of water and a vial of rum essence and we boil the syrup until the sugar is melted. Let the syrup cool before syruping the cake. Place the bananas in the middle, either whole or cut in half. A layer of cream follows over the bananas.
For the cream, give 150g caster sugar through the coffee grinder to be finer (you can also use powdered sugar if you want) and mix it with cottage cheese and vanilla, with the mixer at medium speed at first, then high, until the sugar granules they don't feel anymore. Add the whipped cream and chocolate, which you coarsely cut from the knife or grate. We mixed everything very well. Put the gelatin sheets to soak for 10 minutes in cold water, then squeeze them very well, melt them on a steam bath and add them to the cream. Stir and let the cream rest for 10 minutes, then put it over the bananas and give it the specific shape of a dome, using a spoon or spatula. We decorate the Musuroi de cartita cake with the leftovers from the cake. Good appetite!
From the cycle “what wonderful recipes can we make with the ingredients from LIDL", Today I bring you a recipe very dear to me, of a cake that at first sight is just a pile of" something "but which is a spectacular cake when sliced. And, more than spectacular, it is delicious - MUSUROI DE CARTITA! What is the "Book Mouse" cake? A delicious chocolate-flavored countertop, very well syruped with burnt sugar syrup, a countertop that once baked and cooled, we dig inside to make room for bananas. Then follows a layer… no, not a layer, a MOUNTAIN of cream cheese with the pieces of dark chocolate and above the crumbs left on the counter. It looks exactly like a little book and is such a good cake!
[box type = & # 8221info & # 8221] Good to know about the Book Mussel recipe: [/ box]
- I used a tray with a diameter of 20 cm for baking, so that the cake came out as high as possible
- it is not mandatory to syrup the countertop, but I will never skip this step! For the syrup: caramelize 100g caster sugar until golden, then add 200ml water and a vial of rum essence. Let the syrup boil until the sugar is completely melted
- you can find all the ingredients in the basic Lidl assortment, meaning they are in stores every day, not just during the thematic weeks
- gelatin is not mandatory, but I prefer to use 2 sheets of gelatin to make sure that no cream and cake are left Mole hill it retains its specific shape
- we cut and hollow the countertop only when it is perfectly cooled
- it is ideal to leave the cake in the fridge overnight (min 12 hours) before slicing
Ingredients for the Cake Mushroom Cake:
- 100g soft Pilos butter, at room temperature
- 120g caster sugar
- 100g caster sugar for cream
- 3 eggs (2 if large)
- 150g faina Castello
- a teaspoon of Castello baking powder
- 30g cocoa Belbake
- a pinch of Castello salt
- 75ml Pilos milk
- 200ml sweet cream for Pilos cream
- 300g Pilos cow cheese
- 60g Belbake dark chocolate
- Castello vanilla essence to taste
- 2 sheets of Belbake gelatin
- 50ml cold water
- 3 well ripened bananas
Preheat the oven to 170 ° C and line a round baking tray with a diameter of 20cm with butter and flour or with a non-stick spray. Foam the butter at room temperature with the caster sugar, until the sugar granules are no longer felt. Add eggs one at a time, adding a tablespoon of flour each time, so that the mixture does not cut. Next, add the milk, mix and finally sift the flour, cocoa, salt and baking powder. We mix everything until we have a homogeneous composition.
Pour the composition into the pan and bake for 30-35 minutes or until the toothpick test passes. Then let the countertop cool very well, cut the lid and carefully dig out the core, so that 2 cm of edge and bottom remain. We keep aside all the crumbs, which we will use for decoration. We syrup the top very well with the burnt sugar syrup. Place the bananas in the middle, either whole or cut in half. A layer of cream follows over the bananas.
For the cream, give 150g caster sugar through the coffee grinder to be finer (you can also use powdered sugar if you want) and mix it with cottage cheese and vanilla, with the mixer at medium speed at first, then high, until the sugar granules they don't feel anymore. Add the whipped cream and chocolate, which you coarsely cut from the knife or grate. We mixed everything very well. Put the gelatin sheets to soak for 10 minutes in cold water, then squeeze them very well, melt them on a steam bath and add them to the cream. Mix and let the cream rest for 10 minutes, then put it over the bananas and give it the specific shape of a dome, using a spoon or a spatula. Decorate the cake Mole hill with the leftovers from the cake.
Carturoi musuroi is a delicious, soft, fragrant cake, very much to the taste of the little ones! See what wonderful things we can do with the ingredients from Lidl, the friendliest store of all? Per I hope so Mole hill to find their place on your Easter table I'm sure all the children (and, let's say the right one, and the adults) at the table will be impressed!
Separate eggs. Whisk the egg whites and then add the sugar (preferably powder) and mix until the egg whites are shiny. Add the yolks, vanilla essence and mix for another minute. Put the cocoa over the flour together with the baking powder and then pour it in the rain over the composition, mixing it with a wooden spoon with circular movements from bottom to top. Add to a bowl lined with flour or baking sheet and bake. The toothpick is tested.
Rub eggs well with sugar and flour. The obtained composition is poured over the milk, the vanilla essence / vanilla sugar is added and it is boiled on low heat or on a bain-marie, chewing continuously until it thickens. Separately beat the whipped cream and add it in the cooled cream. The gelatin is prepared according to the instructions on the package and it is also added over the cream. Put the cream in the fridge for max 15 minutes, during which time we prepare the top.
Cut the top of the cake, then with a spoon scoop the top, not at all. The edge should be 1-1.5 cm thick. Peel a squash, grate it and squeeze the juice out of the 1-2 lemon juice. Put them in the hollowed cake, add the cream, make it tuguiata and then crush the leftover countertops left over from when I hollowed out the cake. Refrigerate for at least 3 hours.
Try this video recipe too