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Cake with ganache cream

Cake with ganache cream


Cream: Melt the chocolate with 200 ml of whipped cream and mix well until it becomes a cream. Put the cold cream. Meanwhile, beat the whipped cream, then slowly add the chocolate cream and beat constantly.

Syrup:Melt the sugar together as the essence of rum and water.

Assembly:The first syrupy countertop, cream + the second syrupy countertop, cream + the third syrupy countertop. Cover the cake with the same cream and decorate as you like.

Good appetite!!!!!


Cake with ganache cream

  • 2 white flour dogs
  • 10 eggs
  • 2 sugar dogs
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 sachet of baking powder
  • grated lemon peel
  • 600ml sweet cream for whipped cream or liquid whipped cream min 30% fat
  • 2 white chocolate
  • 2 dark chocolate or household
  • 1 dark chocolate
  • 1/2 teaspoon butter
  • 200g chopped walnuts to decorate the cake

Assembling cake with ganache cream
Place the first sheet of the cake tray on a cake plate, syrup it with 6 tablespoons of syrup, spread it with black cream, sprinkle some chopped walnuts. Cover with the second sheet, syrup with 6 tablespoons of syrup, grease with white cream, sprinkle a few nuts. Cover with the third sheet, syrup with 6 tablespoons of syrup. Pour the warm icing over the entire surface of the cake. The edges of the cake are lined with the remaining cream and walnuts around then keep cool.
The ganache cream cake is a cake with a special and good-looking taste, suitable for various festive occasions, events and anniversaries. It is a special dessert, it fits perfectly in a recipe for Valentines's Day, Dragobete or Women's Day. Good appetite!


Cake with ganache cream

  • 2 white flour dogs
  • 10 eggs
  • 2 sugar dogs
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 sachet of baking powder
  • grated lemon peel
  • 600ml sweet cream for whipped cream or liquid whipped cream min 30% fat
  • 2 white chocolate
  • 2 dark chocolate or household
  • 1 dark chocolate
  • 1/2 teaspoon butter
  • 200g chopped walnuts to decorate the cake

Assembling cake with ganache cream
Place the first sheet of the cake tray on a cake plate, syrup it with 6 tablespoons of syrup, spread it with black cream, sprinkle some chopped walnuts. Cover with the second sheet, syrup with 6 tablespoons of syrup, grease with white cream, sprinkle a few nuts. Cover with the third sheet, syrup with 6 tablespoons of syrup. Pour the warm icing over the entire surface of the cake. The edges of the cake are lined with the remaining cream and walnuts around then keep cool.
The ganache cream cake is a cake with a special and good-looking taste, suitable for various festive occasions, events and anniversaries. It is a special dessert, it fits perfectly in a recipe for Valentines's Day, Dragobete or Women's Day. Good appetite!


Method of preparation

How to prepare the pandispan: separate the egg whites from the yolks, beat the egg whites hard, add the baking powder, beat the foam further adding the sugar in the rain and vanilla. After dissolving the sugar, add the yolks, mix lightly, then add the sifted flour and mix gently. After incorporating the flour, pour the composition into a greased and wallpapered form and bake in the hot oven for about 15-20 minutes.

Syrup: from water, sugar, vanilla, boil for 1 minute a syrup that you flavor with cinnamon.

Ganache cream: in a saucepan over low heat, melt the chocolate in liquid cream and mix well. The whipped cream does not boil, it is brought only to the boiling point. Let the composition cool (I left it cold until morning, but you can keep the composition in the fridge for 1-2 hours) then mix. You get a chocolate cream, which you spread on the syrupy top. Decorate according to your imagination. I decorated the cake with commercial chocolate flakes, pieces of chocolate with mint and halves of walnuts.


Cake with ganache cream

  • 2 white flour dogs
  • 10 eggs
  • 2 sugar dogs
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 sachet of baking powder
  • grated lemon peel
  • 600ml sweet cream for whipped cream or liquid whipped cream min 30% fat
  • 2 white chocolate
  • 2 dark chocolate or household
  • 1 dark chocolate
  • 1/2 teaspoon butter
  • 200g chopped walnuts to decorate the cake

Assembling cake with ganache cream
Place the first sheet of the cake tray on a cake plate, syrup it with 6 tablespoons of syrup, spread it with black cream, sprinkle some chopped walnuts. Cover with the second sheet, syrup with 6 tablespoons of syrup, grease with white cream, sprinkle a few nuts. Cover with the third sheet, syrup with 6 tablespoons of syrup. Pour the warm icing over the entire surface of the cake. The edges of the cake are lined with the remaining cream and walnuts around then keep cool.
The ganache cream cake is a cake with a special and good-looking taste, suitable for various festive occasions, events and anniversaries. It is a special dessert, it fits perfectly in a recipe for Valentines's Day, Dragobete or Women's Day. Good appetite!


Cake with ganache cream

  • 2 white flour dogs
  • 10 eggs
  • 2 sugar dogs
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 sachet of baking powder
  • grated lemon peel
  • 600ml sweet cream for whipped cream or liquid whipped cream min 30% fat
  • 2 white chocolate
  • 2 dark chocolate or household
  • 1 dark chocolate
  • 1/2 teaspoon butter
  • 200g chopped walnuts to decorate the cake

Assembling cake with ganache cream
Place the first sheet of the cake tray on a cake plate, syrup it with 6 tablespoons of syrup, spread it with black cream, sprinkle some chopped walnuts. Cover with the second sheet, syrup with 6 tablespoons of syrup, grease with white cream, sprinkle a few nuts. Cover with the third sheet, syrup with 6 tablespoons of syrup. Pour the warm icing over the entire surface of the cake. The edges of the cake are lined with the remaining cream and walnuts around then keep cool.
The ganache cream cake is a cake with a special and good-looking taste, suitable for various festive occasions, events and anniversaries. It is a special dessert, it fits perfectly in a recipe for Valentines's Day, Dragobete or Women's Day. Good appetite!


What ingredients do we use for the chocolate cake recipe?

  • For the cocoa top
  • 5 eggs husband
  • 50 g of melted butter or oil
  • 150 g of caster sugar
  • 50 g of flour
  • 100 g of bitter black cocoa
  • 1 teaspoon of salt
  • a teaspoon of lemon juice
  • For the chocolate ganache cream
  • 600 ml of natural cream
  • 50 g of sugar
  • 100 g of raisins
  • 600 g of Kandia chocolate
  • For soaking the countertop
  • 200 ml of sweetened espresso
  • For the glaze
  • 30 ml of sour cream
  • 60 g of Kandia chocolate
  • For decoration
  • chocolate eggs
  • candy
  • or fruits, cream, candied fruits, flowers & ndash according to desire and imagination

Cake with ganache cream

  • 2 white flour dogs
  • 10 eggs
  • 2 sugar dogs
  • 1 teaspoon oil
  • 1 teaspoon salt
  • 1 sachet of baking powder
  • grated lemon peel
  • 600ml sweet cream for whipped cream or liquid whipped cream min 30% fat
  • 2 white chocolate
  • 2 dark chocolate or household
  • 1 dark chocolate
  • 1/2 teaspoon butter
  • 200g chopped walnuts to decorate the cake

Assembling cake with ganache cream
Place the first sheet of the cake tray on a cake plate, syrup it with 6 tablespoons of syrup, spread it with black cream, sprinkle some chopped walnuts. Cover with the second sheet, syrup with 6 tablespoons of syrup, grease with white cream, sprinkle a few nuts. Cover with the third sheet, syrup with 6 tablespoons of syrup. Pour the warm icing over the entire surface of the cake. The edges of the cake are lined with the remaining cream and walnuts around then keep cool.
The ganache cream cake is a cake with a special and good-looking taste, suitable for various festive occasions, events and anniversaries. It is a special dessert, it fits perfectly in a recipe for Valentines's Day, Dragobete or Women's Day. Good appetite!


Cake ganache

The ganache cake it's one of the finest chocolate desserts I've ever eaten.

If you like cakes or chocolate cakes, the recipe for tort ganache it is by far the best.

Contains o ganache cream which is easy to make but surpasses any chocolate cream.

Cream ganache it is fine, creamy and with it you can prepare both cakes and pies in many variants such as Pyramids with ganache cream, Cake with dark chocolate cream ..etc

You will definitely delight your guests and family if you will serve a glass of semi-sweet red wine Sfanta Ana - Oprisor Winery

ingredients

countertop
7 eggs
7 lg sugar
6 lg flour
2 lg cocoa
vanilla essence
esenta de rom

Cream
400 ml fresh
400 gr dark chocolate
essence of rum vial

Syrup
250 gr sugar
500 ml of water
4 teaspoons of ness
1/2 stick vanilla or vanilla sugar

Glaze
100 gr dark chocolate
50 ml liquid cream
20 gr butter

Method of preparation

Separate the egg whites from the yolks.
Whisk the egg whites with 5 lbs of sugar and the yolks with the rest together with the deron and vanilla essence.
Lightly mix the two compositions, sift over the flour mixed with cocoa and incorporate. Wallpaper a round tray with a diameter of 21 cm, with baking paper, pour the composition of the countertop in it and bake at the right heat. To test if the worktop is baked, lightly press it on the surface with your palm & # 8230 if it is elastic and comes back on without leaving marks, then it is ready.

Put the chocolate and whipped cream in a pan on the fire until it dissolves and homogenizes but without reaching the boiling point.

It is divided into three.
Two parts are used immediately to fill the cake without letting it cool.
And the third part is left to cool and foam, being necessary to finish it

Glaze
Mix the chocolate with the whipped cream and butter over low heat until you get a fine fluid glaze.

The cooled countertop is cut into three equal sheets.

Assembly
Place the first sheet in the form in which I baked the top, syrup it with the boiled syrup, cooled and flavored with vanilla and ness.

Pour part of the cream, place the second sheet as well, syrup, put the second layer of cream, then place the last sheet on the counter and syrup.
After it has been cold for a few hours or overnight, take it out of the form and dress it in cream.
Glaze with chocolate icing and decorate with cream hazelnuts and chocolate shapes or according to everyone's imagination.


Top: 10 eggs, 10 tablespoons sugar, 8 tablespoons flour, 1 pinch of salt, 1 pinch of baking powder, 1 tablespoon vanilla essence, 2 tablespoons oil, 2 tablespoons cocoa Syrup: 200 g sugar, 300 ml water, 1 bottle essence rom Ganache cream: 450 ml whipped cream, 450 g chocolate 50% cocoa, 120 g sugar, 120 g butter Glaze: 200 g dark chocolate at least 55% cocoa, 240 ml liquid cream, 50 g butter.

Top: Beat the egg whites with the salt powder and sugar until they become a glossy foam. Add the egg yolks, vanilla essence and incorporate them with a spatula. Add the flour with the baking powder and cocoa powder, and finally the oil. In a tray (26 cm) pour the composition and bake for 50 minutes, without opening the oven. Leave the countertop there until it cools. Syrup: Put all the ingredients in a bowl. When the sugar has dissolved, turn off the heat and let it cool. Cream: In a pot on the fire put the whipped cream, when it boils add the sugar and chocolate, pull the pot off the heat, stir continuously until it melts, then add and butter, mix. Leave the cream in the fridge for at least 3 hours. Then pour the whipped cream over the chocolate and mix Glaze: In a bowl on the fire put the liquid cream, when it reaches the boiling point turn off the heat, add the chocolate pieces and mix. Add the butter. Cut the top into 3 equal parts and syrup them. Fill the cake with ganache cream and stop for a while to finish. Decorate the edge with chilled glaze, phisalys fruit and crushed walnuts.