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Spring cake croissants

Spring cake croissants


The butter at room temperature is beaten with the sugar gradually then an egg is added, beating a few minutes after each one. Even if the cream is cheese, it is not a problem. Sift the flour twice and then mix with baking powder and baking soda. Gradually add flour, milk and essence to the egg composition. Line a detachable cake tin with baking paper and place the dough. Put in the hot oven for 30-40 minutes depending on the oven. It is a very fragile and fragrant dough. I put a few drops of dye to turn yellow because I didn't have country eggs.

Cream 1: I made a chocolate ganache.

Put the cream in a pot on the fire together with the broken chocolate pieces. Keep on low heat and stir until the chocolate melts.

Cream 2: It is prepared in the same way as the first cream, only that after cooling the cream, it is put in the fridge for a few hours, after which it is beaten with the mixer.

I cut the top in half and syruped half of the top with the fruit juice mixed with sugar to taste. On the half of the unripe top I put drained berries and on the other nectarines cut into thin slices. I put the first mint cream over the fruit. I placed some pitted cherries and placed the second countertop on top.

Whoever wants can syrup the whole countertop but it is good anyway. I decorated the cake with strawberry cream on top