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Apricot jam cake and yolk icing

Apricot jam cake and yolk icing

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leafRub the butter with the sugar until it melts, add the walnuts, cocoa and flour, and finally the beaten egg whites. Line a tray (20/30) with baking paper, pour the composition into it and put it in the preheated oven. about 15 min.

In the meantime we are preparing glaze of the yolks. Rub the yolks with the sugar until everything acquires a dense and viscous consistency. After removing the tray from the oven, after 15 minutes, put the pieces of jam and pour the yolk icing, put the tray back in the oven until the icing hardens.

It is cut cold, with a knife heated in hot water. Optionally you can grate the chocolate. I wanted to make some Chinese signs, but I realized that I no longer have chocolate.

Ingredients for the cake and meringue cake recipe:

  • countertop
  • -5 yolks
  • -200g flour
  • -175g old
  • -200ml milk
  • -1 teaspoon baking powder
  • -3 tablespoons cocoa
  • -125g soft butter
  • -1salt dust
  • -250g plum jam
  • Meringue
  • -5 egg whites
  • -200g old

How do we prepare the cake and meringue cake recipe?

Mix the yolks with the salt powder until they become foam then gradually add the sugar continuing the mixing, the sugar must melt.

In the mixture of yolks we incorporate the soft butter and the milk mixing until homogenizing.

Separately in a bowl mix the flour, cocoa powder and baking powder that we will sift in the yolk composition.

Mix lightly with a spatula until all the powders are incorporated. Pour the obtained mixture into a tray (24 & times24cm) lined with baking paper and put in the preheated oven at 170-180 degrees Celsius for about 25 minutes, it is best to check with the toothpick.

10 minutes before removing the tray from the oven, mix the egg whites with the sugar until they become a hard meringue.

When we take out the cake over it so hot, we spread the jam evenly and over the layer of jam we put the egg white foam (I made some crumbs with the help of a pos). Level very well and put back in the oven for another 10 minutes, we will notice that the meringue will get a golden color.

When the cake is ready, take the tray out of the oven and let it cool completely.

We will portion it with a knife with a thin blade that we pass through hot water and wipe it after each use.

It must be portioned carefully because the meringue is very fine. It is an excellent, elegant and tasty cake that deserves to be on the table every holiday.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

Lemon cake with cream and cream, apricot jam and plain icing

Lemon cake and cream, apricot jam and plain icing. Hungarian citromos szelet cake. Recipe for tender leaves filled with sour cream of lemon with butter. Sheet cake recipes.

This cake with lemon leaves and cream is very fine and tasty! It is a Hungarian cake that my grandmother (from Arad) used to make for the holidays and called it “citromos szelet” (Hungarian lb.) & # 8211 meaning slices of lemon. Basically, it is a cake with 4 tender sheets filled with 2 rows of lemon cream with butter and 1 row of apricot jam.

The icing of this cake is a simple, sweet-sour one, prepared from powdered sugar rubbed with lemon juice. It can be left simple, white or decorated with small colored ornaments.

We could say that it is somewhat similar to the Snow White cake, but, nevertheless, the sheets and the cream are completely different. Honestly, this cake with lemon and apricot jam is much finer than Snow White (the recipe here).

Like any sheet cake, it is prepared 2-3 days in advance because it needs time to ripen before being cut and served.

From the quantities below results a tray of 30 & # 21535 cm with cake with leaves and lemon cream, apricot jam and plain icing.

Cake & # 8222Figaro & # 8221 with apricot jam and meringue

For the countertop:

& # 8211 6 yolks
& # 8211 125 g sugar
& # 8211 250 g butter or margarine
& # 8211 250 g flour
& # 8211 1 sachet baking powder
& # 8211 juice from half a lemon
& # 8211 1 vial free of rum

For the filling:

& # 8211 contents of a jar of apricot jam (or plum jam)

For meringue glaze:

& # 8211 6 egg whites
& # 8211 225 g old powder
& # 8211 2 vanilla sugar sachets
& # 8211 grated peel of a lemon
& # 8211 100 g roasted and ground walnuts

Method of preparation:

1. Weigh the 100 g of walnuts, brown them in a pan on the fire, then leave them to cool for a few minutes.

2. While the nuts are cooling, gather them on the worktop and weigh all the ingredients needed to prepare the cake.

3. Grate the peel of a lemon, then squeeze half of it, pouring the juice poured into a cup of tea.

4. Grind the roasted walnuts.

5. Beat the egg whites well in a bowl, using the mixer, until it turns into a hard meringue foam.

6. Gradually add powdered sugar and vanilla sugar, until dissolved, then set aside.

7. In another bowl, mix the butter well at room temperature (slightly heated in the microwave) with the sugar, then gradually incorporate the yolks, one by one.

8. Then add the flour, baking powder quenched in the juice of half a lemon and rum essence, thus obtaining a soft dough.

9. Line a rectangular cake pan with oil, measuring 20/30 cm, with oil, then put baking paper in it.

10. Spread the dough with a metal spoon, permanently moistened in a cup half filled with water.

11. Spread apricot or plum jam evenly over the dough (it is important to be sweet and sour).

12. We return to the meringue composition, to which we add the ground walnuts and the grated peel of a lemon, incorporating them with the help of a wire, by overturning movements.

13. The composition of meringue with nuts spreads quickly and evenly over the layer of jam.

14. Place the tray in the hot oven at maximum temperature.

15. After the first 5 minutes, simmer and bake (depending on the oven) for 30 minutes, over medium heat.

16. After it cools, portion it with a very sharp knife, in square or rhombus shaped pieces.

Apricot and sour cream cake

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Apricot and nectar cake

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Coconut And Coconut Cake

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Greta Garbo Cake with Apricot Jam (Jerbo)

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Lemon, Lemon ingredients for 10 pieces: for the countertop: >> a lemon >> 125g butter / margarine >> 100g sugar >> 2 eggs >> 175g flour >> 1/2 pack of baking powder >> 1-2 tablespoons milk for the filling: >> 750g fresh apricots / 500g canned apricots >> 50g walnuts.

Apricot cake

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Sweets, Cakes 175g butter 200g flour 150g ground almonds 200g sugar 142ml whey 3 eggs, beaten 1 teaspoon vanilla essence 1 lemon - grated peel 6 ripe apricots, cut in half 2 teaspoons honey 50g almond flakes for honey cream: 142ml sour cream.

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Apricot 1 kg apricot 1 packet of puff pastry or French dough 4.5 tablespoons apricot syrup or apricot puree 2 tablespoons oatmeal 1 tablespoon flour 3 tablespoons ground almonds or walnuts 50 g butter + 50g butter 3 tablespoons sugar + 1 tablespoon ( or more if.

Baked Apricots With Jamaican Cake

Sweets, Baked peach cakes or nectarines 4 tablespoons honey a drop of rum ginger cake (or a cake top) 142ml raspberry cream

Fabulous summer cake with fruit and meringue

Apricots, Yolks, Strawberries for the first composition: 100 gr butter 100 gr caster sugar 2 yolks 1 sachet baking powder 100 gr flour 50 gr grated almonds a few saffron strands 3 tablespoons water grated peel from a lemon for meringue: 4 large egg whites 225 gr sugar cough 30 gr almonds.

Cool cake with mascarpone and peaches

Sweets, Cakes for top: 6 eggs 5 tablespoons milk 6 tablespoons powdered sugar 3 tablespoons oil 150 g flour 35 g cocoa 1 1/2 sachets baking powder a vanilla essence for cream: 300 ml cream for whipped cream (or whipped cream) 250 gr mascarpone 200 ml milk 2.

Apricot Cookies And Custard Cream

Sweets, Cookies butter 750g puff pastry flour 2 eggs 150g vanilla cream 2 tablespoons sour cream 1 teaspoon powdered sugar 400g apricots preserved in syrup, drained, syrup reserved almond flakes

Jaffa Cakes

Apricot, Apricot jam - 2 eggs - 4 tablespoons sugar - apricot jam - 60g flour - vanilla essence - a chocolate for garnish - a tablespoon of butter or margarine

Apricot cake

500 gr apricot 200 gr flour 150 gr sugar 2 medium eggs 150 gr butter 100 ml sweet milk 1 teaspoon baking powder 1/2 teaspoon baking soda 1 sachet vanilla sugar vanilla essence 1 tray 24/24 or silicone molds

Cold cake with apricots and jam

Sweets, Cake top: 150 g biscuits, 100 g butter or margarine, 200 g walnut core fried pink cream: 250 g sour cream, 5-6 tablespoons wild cherry jam (or as desired), an envelope of orange cream gelatin: 150 g sour cream, 200 ml apricot nectar, a.

Apricot and kiwi cake

Sweets, Cake top: 5 eggs, 5 tablespoons sugar + 1 tablespoon vanilla sugar, 5 tablespoons flour, 5 tablespoons mineral water 2 tablespoons oil, 1 sachet baking powder, 1 pinch salt cream: 500 g whipped cream, 400 g apricot yogurt, 2 sachets gelatin, 1 apricot compote, 2 sachets of vanilla sugar.

Check Caise & Grana

Sweets, Check, Christmas 150g padano cheese - small breed 175g soft butter 25g shortening 220g sugar 80g powdered sugar 6 small eggs or 5 large eggs - at temp. room 85g thick cream 30g starch 300g flour for. cakes 100

200g dried apricots - finely chopped (apricots can be.

Crushed sheet cake

Apricot, Baking powder, Lemon 400 g sugar 700 g flour 200 lard 50 g margarine combine 150 g butter 3 eggs 2 vanilla sugar 1 baking powder 1 lemon 300 ml milk jam cherries jam apricot 70 g chocolate

Biscuits With Marzipan And Apricots

Sweets, Biscuits, Biscuits 50g dried apricots 200g marzipan 200g flour 150g sugar 100g butter 1 egg apricot jam and some melted chocolate

Apricot and corcoduse tart

Apricot 2 eggs 100 ml milk 100 gr sugar 150 gr wheat flour 50 ml oil 5 apricots 10-15 corcoduse (large) 1 baking powder

Fruit cake

Peaches, Cherries, Plums is a recipe taken from France and is absolutely delicious, easy to make and quick to taste. 3 eggs 60 gr flour 90 gr sugar (I put a little more I like a little sweeter) 45 gr melted butter a little salt 250 gr fat cream 800 gr seasonal fruit (I.

Donuts with apricots

Apricot, Gray 500 gr apricot 150 gr biscuits 2 eggs 100 gr sugar 2 tablespoons semolina 2 vanilla sugar

Overturned tart with caramelized apricots

Apricot 250g brown sugar 125 soft butter cut into pieces 8-12 apricots a vanilla sheath 125g sifted flour 1 teaspoon baking powder 75 fresh liquid a pinch of salt 2 whole eggs

Dulsineea cake

Poppy, Vanilla sugar for leaves: 1 egg 3 tablespoons sour cream 20% fat 650 grams of flour 80 grams of margarine 150 grams of sugar 4 tablespoons of honey 1 tablespoon of baking soda a few tablespoons of milk as needed to homogenize the dough cream: 250 ml.

Donuts with cheese

Apricots, Raisins, Dried apricots cheese-400-500gr eggs-2pcs sugar-1 glass (the glass for Russians is usually 200gr) baking soda-1/2 teaspoon salt-1/2 tbsp raisins dried apricots

Apricot and meringue tart

Sweets, Dough cakes: 2 eggs, 5 tablespoons sugar, 200 ml oil, 1 sachet baking powder, about 250 g flour, 2 tablespoons breadcrumbs filling: 750 g apricots, 250 g blueberries (in the original recipe were 750 g cherries, you can replace with what you want or put only apricots), 2 yolks, 1.

Apricot tart

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Cake with fresh nectarines and apricot jam

Sweets, Cakes 1/2 cup unsalted butter 3/4 cup sugar 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla essence 1 teaspoon rum (optional) 2 baked nectarines, cut in half 2 tablespoons brown sugar 2 tablespoons ginger.

Coconut Bars With Apricots - No Baking

Sweets, Cakes 125g butter 50ml sour cream 200g white chocolate 1 1/2 cups dried apricots 250g biscuits, crushed 1 cup dehydrated coconut glaze: 25g butter, melted 2 teaspoons lemon juice 350g powdered sugar

Pandispan cake with apricots

6 eggs & nbsp1 kg apricot & nbsp120 g sugar & nbsp120 g flour & nbsp6 eggs & nbsp1 salt powder & nbsp1 / 2 blade & acircie & nbsp100 g butter & nbsp100 g sugar for tray & nbsp1 sachet baking powder - optional & nbsp1 sugar sachet

Apricot pandispan

Apricot, Salt powder 10 eggs 250g sugar 250g flour 75ml oil 600g apricot 1 teaspoon vanilla extract 1 pinch butter salt for greased tray

Apricot tart

Apricot 150 g sugar 250 g flour 3 eggs 1 sachet vanilla sugar 1 baking powder 50 ml oil 100 ml milk 500 g apricots a teaspoon of salt 50 gr margarine.

Snails with apricots and hazelnuts

Apricot, Apricot Jam, Puff Pastry Dough Puff Apricot Jam Raw & Peeled Hazelnuts

Apricot jam

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Rosemary cake with dried apricots

Sweets, Cakes for dough: 245g flour 1 tablespoon fresh rosemary 180g soft butter 1/4 teaspoon salt 60g powdered sugar vanilla essence for the filling: 250g dried apricots 100g sugar 3 tablespoons honey 2 tablespoons rum (brandy) a little salt 1 1/2 cana apa.

Packets of chocolate with jam

Apricot, Apricot jam for dough 200 gr butter at room temperature 200 gr brown sugar powder 1 egg 100 ml sour cream 1 teaspoon rum essence 500 gr flour 50 gr cocoa powder 100 gr hazelnuts, lightly fried then ground 1/2 teaspoon cinnamon ground 1/2 teaspoon.

Apricot dumplings

Potato, Apricot, Gray 1 kg potatoes 200 grams flour 150 grams semolina 1 egg 2 tablespoons oil or a tablespoon butter 1 kg apricots salt water breadcrumbs sugar

Tort sweet thirteen

Sweets, Top cakes: 520 apricot compote, 150g butter, 125g sugar, 3 eggs, 150g flour, 25g cornstarch, 1 teaspoon baking powder ricotta cream with apricots: 250g ricotta, 75g powdered sugar, 8 sheets of gelatin, 2 teaspoons lemon juice, 3 teaspoons liqueur.

Jerbo or Greta Garbo cake with walnut filling, apricot jam and chocolate icing

A recipe with a special name could not have a different taste, so this Jerbo or Greta Garbo Cake with walnut filling, apricot jam and chocolate icing was and will always remain fashionable.

I remember that on the Christmas and Easter holidays, when I went to the village, the first thing I did was go into the big stove on the road (the first room at the entrance to the yard), there was the "pantry" for the holidays, for it was the only unheated room, and the cakes were spread out on the table in the middle of the room covered with sheets of paper. And it had to be 6-7 dishes, this cake being indispensable on Aunt Cornelia de la Făget's table. Without exception, each time she made at least two portions, it was just one of the most appreciated cakes by the family.

The name of this cake comes from a beautiful actress Greta Garbo who visited the cafe of confectioner Emil Gerbeaud in Budapest. It is said that until the actress stopped at Café Gerbeaud in the Hungarian capital, the name of the cake was named after the famous confectioner Gerbeaud, pronounced Jerbo. Hence the controversy over the name of this cake, which was kept a great secret.

Most likely this is not the original one either, but it is definitely one of the best I have ever eaten, even if it is fasting.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Jerbo or Greta Garbo cake ingredients:

Dough ingredients:

  • 25 grams of fresh yeast
  • 70 grams of sugar
  • 4 yolks
  • 100-140 milliliters of milk depending on the quality of the flour and the size of the yolks
  • 600 grams of flour
  • 250 grams of cold lard
  • 1 pinch of salt

For the filling:

  • grated peel of 1 lemon (yellow part only)
  • 400 g apricot jam
  • 300 grams of ground walnuts
  • 200 grams of sugar
  • 15 g vanilla sugar

Glaze ingredients:

  • 150 grams of sugar
  • 50 grams of cocoa
  • 50 grams of butter
  • 70 milliliters of milk

How to prepare sheets:

We will crumble the yeast over which we put a spoonful of sugar, a pinch of salt, mix it until it softens and add half the amount of warm milk. Leave warm covered to activate the yeast.

In a large bowl we will put the flour that we will mix with the lard until we obtain a sandy composition.

Separate the eggs and beat the 4 egg yolks with the rest of the milk.

We make a hole in the middle of the flour, pour the rest of the milk and sugar, the yeast composition and knead until we get an elastic and soft dough to the touch.

Preparation for walnut filling:

Mix the walnuts with the sugar, vanilla sugar and lemon peel.

Assembly and baking:

Divide the dough into 4 equal parts and spread the sheets the size of the tray.

We put the first sheet in a tray lined with baking paper, a third of the apricot jam, a third of the walnut mixed with sugar and lemon peel. We put the second sheet and repeat the operation until the third sheet, the last one remaining uncovered.

With the help of a skewer soaked in a bowl of water, we will pierce down and from place to place the cake and then leave it to rise for 45-50 minutes, depending on how hot it is in the kitchen.

Bake at 170 degrees for about an hour.

How to prepare the icing:

Before about 10 minutes of baking the cake, put all the ingredients in a saucepan and simmer until it thickens, stirring constantly. (About 1 minute)

Pour the hot icing over, immediately after removing the tray from the oven

Leave to cool until the glaze hardens, then cut the edges and cut it into slices.

300 g flour
150 g butter
2 tablespoons natural sweetener Green Sugar
1 packet of baking powder
2 yolks
1 tablespoon sour cream
salt knife tip
For the cream
3 yolks
5 egg whites
1 packet of vanilla pudding
1 vanilla sugar or vanilla essence
2 tablespoons natural sweetener Green Sugar
1 kg of plums
cinnamon to taste
5 tablespoons semolina

Mix flour, natural sweetener Green Sugar, baking powder and salt. Add butter, egg yolks and sour cream and knead a dough. If necessary, add a little more cream.
Spread the dough in a 28 & # 21532 tray, sprinkle two tablespoons of semolina, add the pitted plums and sprinkle the other 3 tablespoons of semolina.

Cream is prepared. Whisk the egg whites. In another bowl, mix the yolks with the pudding powder and then with the sour cream. The composition is added to the egg whites, mixing slowly with a spatula, with light movements in the form of a circle.
Put it over the plums and spread it all over the surface, then put the tray in the preheated oven.

Bake for 30-35 minutes on medium heat (180).

And now let's see what you have to do for COMPETITION:
& # 8211 give SHARE to this recipe
& # 8211 leave here the link you shared

The contest prize is 1 jar of Green Sugar and 1 personalized bowl of Green Sugar (you can see the bowl in the picture above), and the winner will be the one who will collect the most likes in the distributed recipe.
The contest period is 17.10 & # 8211 30.10, and we will announce the winner on 31.10.
Good luck and good luck!

Rolled cake

Rolled cake

I found the recipe in an old notebook of my mother who wanted to throw it away. Her name could no longer be deciphered so I christened her Rolled cake. It is a very good looking and very good cake. It's worth a try. Another cake is special Black Rose Cake , or Black Rose Cake .

The tray used has the size of 24cm x 37 cm.

Roll Top Counter Ingredients:

6 eggs
6 tablespoons sugar
6 tablespoons flour
1 baking powder

Blat Maro Ingredient:

6 eggs
150 g sugar
2 tablespoons water
4 tablespoons flour
1/2 sachet baking powder
150 g ground walnuts
2 tablespoons cocoa

Ingredients Cream Roll Cake:

2 sachets of vanilla pudding
600 ml milk
150 g sugar
200 g butter (or Rama cube margarine)
150 ml fresh

Other ingredients:

Apricot jam, peaches
chocolate for icing (or cocoa, chocolate sticks)

Cream Roll Preparation:

In a bowl put the puddings and 150 g of sugar. Stir and gradually add 600 ml of cold milk. Boil until thickened. Let cool and add the butter cut into pieces (or Rama margarine to the cube). Mix with the mixer until the cream is homogenous.

Beat the whipped cream and when it is half beaten, add 1 teaspoon full of 20% fat cream and continue to beat it until it becomes hard. Add the whipped cream to the pudding cream and mix gently until smooth.

Roll Top Preparation:

From the ingredients given at Roll top we will bake 2 worktops in the tray. Separate 3 eggs. Add 3 tablespoons of sugar to the yolks and rub them until they thicken and become frothy. Whisk the egg whites and mix with the rubbed yolks.

Add 1/2 sachet of baking powder to the 3 tablespoons of flour and gradually add the flour to the egg composition. Wallpaper the tray with baking paper and pour the pandispan composition. We put it in the preheated oven and bake it (we test with the toothpick).

The baking tray is turned over and the baking paper is removed and then placed on a towel moistened with cold water and squeezed. We run as in the picture, on both sides on the longer side until we reach the middle with both sides.

Let the countertop cool so wrapped to get the desired shape. We do the same with the rest of the remaining ingredients, thus obtaining another roll.

The rolls, after cooling, are easily opened and greased with apricot, peach, quince jam, & # 8230

roll back until the roll is allowed and cut in half as in the picture.

That's how we get it 4 rolls.

Brown Top Preparation:
Rub the 6 yolks with 6 tablespoons of sugar, add 2 tablespoons of water, 150 g of ground walnuts, 4 tablespoons of flour in which we put 1/2 sachet of baking powder and 2 tablespoons of cocoa. To the yolk composition we add the beaten egg whites. The composition is set aside.

Roll Cake Assembly:
In the tray in which we baked the rolls we put baking paper and place them 4 rolls obtained. We pour the composition over the rolls Blat Maro prepared beforehand,

we shake the tray to enter the composition and between the rolls and we put the tray in the heated oven where we will keep it until the brown top is baked (we test with the toothpick). Remove the cake from the oven, let it cool and pour the cream on top.

Pour a chocolate icing over the cream. It can be sprinkled with cocoa, or garnished with chocolate bars.

Put the sugar on low heat to caramelize it. Be careful not to burn it because it will be bitter. When it has a beautiful color and has melted, we add water, here be very careful not to burn yourself or splash. Let it boil until all the sugar melts. Let the syrup cool.

Bake the baking soda together with the baking powder with lemon juice. Mix the eggs with a pinch of salt, add the oil, orange juice and sugar syrup, add the baking soda together with the baking powder. Add the ground cinnamon and flour little by little to incorporate everything. Knead the dough until it becomes shiny and a little sticky. The dough should remain a little sticky to be able to spread the sheets and to grow nicely in the oven.

Cover the dough and let it rest for at least half an hour. Divide the dough into four equal parts and roll it to the bottom of a tray (I used a 25x30 tray). Bake each sheet for a few minutes in the oven without burning it. Each sheet needs a maximum of 5 minutes to bake.

Cream: We put the starch with the seeds from the vanilla pod, the vanilla sugar and the sugar in a small pot. Gradually add the milk, stirring so that the starch does not become lumpy. Put on low heat and mix until it becomes like a thicker pudding. Let cool covered with cling film.

When it is cold, beat the whipped cream and mix with the milk pudding.

Assembling the cake: In a tray place the first sheet and pour over it half of the cream, place the second sheet on top and grease with apricot jam. We put the third sheet and grease it with the remaining cream. Place the fourth sheet on top and make the icing: melt the chocolate together with the butter on a sea bath or in the microwave. Pour the icing on top, level and put in the fridge.

Fruit and meringue cake

Because we really like this cake with soft meringue, I make it whenever I have the opportunity, with various fruits and flavors because it always comes out very tasty.

Today, if I still made semifredo and I was left with 8 egg whites, I thought of using them for this Fruit and meringue cake, especially since I hadn't made such a cake for a long time.

200 gr frozen berries

Top: I separated the yolks from the egg whites, I beat the yolk well with the sugar and the essence, until it doubled in volume, I then added the oil, flour and baking powder, I mixed well and I left the dough aside.

I whipped the egg whites and then mixed them with the yolk dough, put everything in a tray lined with baking paper and put in the oven for 15 minutes until the dough was almost baked.

I put the fruits in a saucepan on the fire together with the cardamom seeds and the sugar and I let them boil until they softened, I then added the raisins, coconut, I left it for another 2-3 minutes then I take the pan to cool.

The egg whites for the meringue, I beat them hard with a pinch of salt, then I added the sugar and I continued to beat them until the sugar melted.

After the countertop was almost baked, I took the tray out of the oven, put the fruit over the countertop and then the meringue and put it back in the oven until the meringue was nicely browned.


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