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Cake with berries and caramel mousse


Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. leaf, very simple aka classic pandispan, and we do it like this:

- preheat the oven to 170 degrees,

- we prepare a tray with a diameter of 14cm, we grease it with butter and we cover it with flour,

- mix the yolks with the sugar until it doubles in volume and the sugar is melted,

- sift the flour together with the cocoa in a separate bowl,

- beat the egg whites with a pinch of salt,

- incorporate the flour into the yolks, mixing lightly at minimum speed,

- add the egg whites, stirring with a spatula, lightly, with movements from top to bottom.

- put the tray in the oven and leave it for 20 minutes, do the test with the toothpick for safety.

No more countertops, leave it to cool on a grill, then quickly turn to the cream. Which of them, whatever, do you choose that attracts you faster. Let's take them one by one ...

Berry mousse

I had 3 kinds of berries: blueberries, blackberries and cranberries, I put how it turned out in each.

- we put the berries on the fire (small) together with the sugar and we mix well until the sugar is completely melted, but we are careful not to boil the composition

- we pass the fruits through a blender, then we drain them in a sieve to eliminate the seeds,

- we hydrate the gelatin in 3 tablespoons of cold water,

- put the fruit puree back on the fire, heat it well, but without boiling, turn off the heat and add the gelatin and mix well, then let it cool,

- cream and whipped cream mix well with 1 teaspoon of vanilla sugar, then incorporate them into the cooled fruit puree, set aside.

Cream and caramel mousse

I think it is much easier, and comes as a wonderful addition to the fruit. For him we must proceed as follows:

- we soak the gelatin in a few tablespoons of cold water,

- we put the milk on the fire together with the caramel, we heat it well, but without boiling it.

- mix the yolks well with the sugar, then lightly incorporate the milk over them and put the composition on the fire until it thickens a little,

- add gelatin to the cream and mix well to distribute it evenly, then let cool,

- Mix the whipping cream well with a teaspoon of vanilla sugar, then lightly incorporate it into the chilled cream, add the vanilla essence and set aside.

It follows assembly, natural thing, after so much "toil" deposited before. We cut the cake top horizontally, and we put a part (base) back in the shape of a cake. Put the whole caramel cream on the counter and let it cool.


We put the berry mousse in another detachable shape of the same size. If you don't have two of the same, you can use a detachable ring, or even the tray in which you baked the cake, after the caramel mousse has hardened enough. Initially I wanted to use both sides of the counter, but I changed my mind, and I gave the other half in the freezer for something to come soon: D

When both creams have hardened well enough, we can finish the cake. Cover the caramel mousse with fresh fruit, put the berry mousse on top.

For topping I put the caramel, chocolate and sour cream in a saucepan on the fire and I mixed until the 'icing' was well homogenized, which I then poured over the cake and garnished with berries.

Daaaaaa, stiuuuu !!! I wrote a lot too much, but I had nothing to do! : D


Cake with berries and caramel mousse - Recipes

Good to know when ordering a cake:

Because many people ask for details about my cakes, I would like you to know the following:

1. The minimum weight for a cake order is 2.5 & # 8211 3 kg depending on the creams chosen and the cake decor! (except for the Feerie dessert consisting of single portions, letters, numbers, hearts or crowns that have a different weight)

2 . It is calculated approximately 120-150 grams / slice & # 8211 in the case of simple cakes without a special decoration, and more in the case of cakes with many figurines, with special decoration.

3. There is a single price, per kg, to which is added a price for edible figurines made by hand depending on the complexity of the model, a price that I communicate to you when ordering. 3D cakes have a special price / kg, depending on the complexity of the model you choose.

4 . The cakes are prepared in our own laboratory, made ONLY TO ORDER and customized according to customer requirements (together we can create a unique model, something to represent the celebrant & # 8230)

5. I do NOT use additives, preservatives and artificial flavors, I do not use instant creams or egg powder for the counter, I do not work with margarine or other products that contain many preservatives. The cake tops are baked in the oven and prepared with eggs, flour, and sugar, not additives or powders.

6. The purchased products are fresh and I supply myself according to the orders. I make the cakes at most a day or two before the date of the event.

Details required for an order:

I usually take orders by phone to avoid customers coming to me. If you have a favorite cake, send me the picture by email and we will have the rest of the discussions by phone. I trust you that you will come to pick up the cake so I do not ask for an advance.

On the phone we will discuss the details of the cake, its weight (for how many people), model, interior, color, message on the cake, your name, date and time of delivery and phone number

I receive the orders at least a few days in advance in order to have time to prepare the cake theme (minimum 3-4 days) but also a few months in advance. The choice is yours.

LIST OF CREAMS USED:

(creams may contain allergens such as egg, gluten, lactose which are mentioned at the bottom of the list)

Price per kilogram 70 lei

1. Condensed milk cream (from the Kinder Pingui cake which is a fine cream with condensed milk, ideal for simple children (only with a layer of chocolate) or in combination with berries or cherries)

2. Cream with berry fruit yogurt (cherry mousse - black cherry) - with pieces of berries.

3. Lemon cream (a delicious fine cream with a lemon and lime scent) - which can be combined with pineapple or peach pieces.

  1. Vanilla cream (also contains white chocolate) with many fresh fruits (orange, banana, kiwi, grape… etc) (diplomat type)
  2. Vanilla cream (also contains white chocolate) with pieces of berries / or cherries / strawberries /
  3. Chocolate cream - with caramelized hazelnuts
  4. Chocolate cream with pieces of berries / or pieces of cherries / strawberries / raspberries
  5. White chocolate cream with straciatella (dark chocolate chips) that can be simple or in combination with fruit.
  6. Caramel cream (can be with caramelized hazelnuts or plain)
  7. Tiramisu (with biscuits, mascarpone, Amaretto and egg yolk) (not used for 3D cakes)

Champagne cream with raspberry jelly (a delicious fine cream with lemon and champagne flavor along with a raspberry jelly)

Napoleon cake: contains sheets of butter and a delicious fine vanilla cream with cherries.

Medovik cake: contains leaves with honey and a delicious sour cream, caramelized milk with nuts and cherry pieces.

Price per kilogram 75 lei

    1. Mousse of three chocolates (bitter, with milk and white) next to the semi-medium top. Between the mousse states you can add berries / cherries. This type of cake can be decorated with fondant.
    2. Coffee-flavored chocolate mousse (with or without caramelized hazelnuts)
    3. Lime-flavored white chocolate mousse.
    4. Vanilla mousse with mango pieces.
    5. Vanilla mousse with caramelized pear jelly in wine with cinnamon flavor and / or cinnamon flavored apples with cocoa semi-medium top
    6. Milk chocolate mousse with intense hazelnut taste.
    7. Cheese mousse (a delicious fine cream based on cheese, white chocolate and vanilla… a successful combination of the three). It can be left simple or combined with berries / cherries / strawberries / raspberries or even with peach pieces.

    18. Sea buckthorn mousse (a delicious fine cream, sweet and sour, a combination of vanilla mousse that contains natural sea buckthorn nectar. It can be combined with berries / cherries / raspberries or simple)

    Dobos cake (minimum weight 1.5 -2 kg) delicious sheets with a chocolate cream in which 82% fat butter is added. Decorate with your choice or with caramel sauce.

    1. Price per kilogram 80 lei
      1. Mango mousse (a very fine cream of mango and passion fruit) along with a pineapple jelly, mango and passion fruit. It combines very well with white chocolate mousse with raspberry pieces.
      2. Chocolate cremeux (a delicious and fine Italian chocolate cream 55% cocoa, made according to a French recipe) combined with raspberries and / or caramelized berries / or hazelnuts. It goes very well with vanilla mousse with berries.
      3. Pistachio mousse (a very fine cream that contains white chocolate and 100% natural pistachio paste). - can be perfectly combined with raspberry mousse or white chocolate mousse with raspberry pieces.
      4. Raspberry mousse (very fine cream, with an intense taste of raspberry puree with raspberry pieces
      5. White chocolate mousse with tonka and crunch insert
      6. Caramel chocolate mousse with the insert of the most delicious salted caramel sauce (it goes very well with a white chocolate mousse with raspberry pieces)

      Price 85 lei / kg

      Feerie cake (cake consisting of tart top with almond flour, white chocolate mousse with lime flavor. Fruit insert, chocolate crunch) decorated on the outside with fruits, macarons, pieces of chocolate. It can be in the form of numbers, letters, heart, circle, the minimum weight is about 1.5 kg per piece (the number cake has a weight of about 2.5-3 kg

      Price 100 lei / kg

      Entremet cakes (minimum weight 2-2.5 kg):

      Mango dessert and passion fruit

      Green apple and pistachio dessert

      P.S. You can combine 2 creams in one cake. The top is cut into three equal pieces, and two different creams can be put in the cake. If one of the creams you choose is one of the classic creams at 70 lei and one with 75 lei, then the final price of the creams rises to 75 lei.

      Fruit yogurt creams are delicious (fresh and refreshing) especially in combination with chocolate cream or vanilla cream. So this is my recommendation when you choose creams for a cake, you can choose 2 types of creams for a divine taste.

      You can also combine a white chocolate mousse with a vanilla mousse with caramelized pears. Or a vanilla cream with berries along with a chocolate or yogurt / lemon cream.

      Inside my cakes you will find a lot of fruit, not just traces of fruit & # 8230. and you will definitely find generous cream that is not nauseous.

      The cakes can be decorated on the outside in sugar paste (as it is also called fondant or marzipan (it's a wrong name)) produced in my laboratory from natural ingredients with acacia honey, without additives, preservatives. They can also be decorated with whipped cream, butter cream and chocolate icing.

      For other details e-mail: [email protected] or phone 0744-534478

      PUT ME IN DIFFICULTY IF YOU WANT A PERSONALIZED CAKE TODAY TOMORROW OR IN TWO DAYS.

      Sweet Temptations thank you for your understanding and look forward to the sweetest orders.

      Important!

      Our products contain allergens such as: milk, eggs, wheat flour, nuts.

      Food allergens can be classified according to EC Directive 2000-13, in the following groups:

      1. Cereals containing gluten (wheat, rye, barley, oats, spelled wheat, whole wheat or hybrids thereof) and derived products
      2. Crustaceans and derived products
      3. Eggs and derived products
      4. Fish and derived products
      5. Peanuts and derived products
      6. Soybeans and derived products
      7. Milk and milk products (including lactose)
      8. Nuts (almonds, hazelnuts, walnuts, pecans, Brazil nuts, pistachios, macadamia nuts and Queensland nuts) and derived products
      9. Celery and derived products
      10. Mustard and derived products
      11. Sesame seeds and derived products
      12. Sulfur dioxide and sulphites in concentrations above 10 mg / kg or 10 mg / liter
      13. Lupine and derived products
      14. Molluscs and derived products


      Cake-Roll with caramel mousse and berries

      I prepared that cake for the guests on my birthday. It is even easy to prepare, it only takes until we boil the canned condensed milk. That is why I recommend you to prepare the caramel a day in advance, to have time to cool down.

      First of all, we prepare the rolls.

      Ingredients for 1 roll, tray 37 & # 21527:

      Beat the egg whites with the sugar. Then add in turn with slow movements, mixing well after each: yolks, oil and finally sifted flour.

      Bake at 175 degrees for a fixed 15 minutes. Allow to cool in the pan, without rolling. After cooling, remove the baking paper.

      Berries mousse, for 2 rolls.

      1kg frozen berries

      300 ml sweet cream for whipped cream

      Put the berries on the fire with 3 tablespoons of sugar and stir constantly until thickened. It takes about 1 hour. Allow to cool completely. Put 2-3 tablespoons of jam aside.

      Beat the whipped cream with 2 tablespoons of sugar, then add the jam and mix well.

      The gelatin is left to hydrate in cold water for 10 minutes, then melted on a steam bath. After cooling the gelatin a little, add 2 tablespoons of the cream, mix well, then mix with the rest of the cream. Leave in the fridge until it thickens a little.

      Caramel foam, for 2 rolls.

      300ml sweet cream for whipped cream

      Whip the whipped cream, add the caramel and mix well.

      The gelatin is left to hydrate in cold water for 10 minutes, then melted on a steam bath. After it cools down a bit, add 2 tablespoons of the cream, mix well, then mix with the rest of the cream. Leave in the fridge until it thickens a little.

      Spread the berry mousse + a little jam on half of the roll sheet and the caramel mousse on the other half.

      Roll it, wrap it in cling film and leave it in the fridge for 2-3 hours or overnight.

      Each roll is cut into 4, then decorated with melted chocolate and fruit.


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      Quick cream with mascarpone, whipped cream and berries

      Pie created with yogurt, raspberries and peaches, quick recipe. Beat mascarpone with phildelphia cream with the mixer. I add melted chocolate and mix again. Fairy Diaper 8 magical puff pastry desserts. Sweets Cakes Light recipe cakes. We put the frozen berries in a bowl together with the sugar. From the 50 ml of water and 3 tablespoons of sugar we make a syrup. Rolls or cornets with vanilla cream or whipped cream, made of crisp and fine puff pastry. Chocolate cream with mascarpone for cake, cake, cookies, macarons.

      CHOCOLATE, VANILLA or BERRIES. You need: 1 puff pastry dough Linco PATISERO, 4 tablespoons raspberry jam, 1…. Roll with cream cheese and berries. With Linco PATISERO puff pastry, it's so easy to prepare the salads!

      Tart with mascarpone and summer fruits & # 8211 Sweet recipes & # 8211 Patisero. Cheese pies and puff pastry with telemea or bellows cheese.


      Cake with condensed milk mousse and caramel

      Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

      There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

      A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added in recipes in the form of cream for cakes or cookies, ice cream topping / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

      DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.


      Chocolate mousse with fruit

      Today we cook together a recipe that can NOT be missing from the family table - Chocolate Mousse with fruit! It looks WOW, it is fine and airy, it has only a few ingredients and it prepares quickly!

      Poiana chocolate launched me a challenge that I could not refuse - to cook you a dessert based on bitter Poiana chocolate, a dessert that for me means the taste of childhood. Automatically the thought led me to the recipe for Chocolate Mousseâ & # x20AC; & # x2122;

      Chocolate mousse - a recipe with the taste of childhood

      My mother prepared this dessert whenever certain criteria were "met":

      • it had sweet cream for whipped cream (I still remember the "glass" bottles in which it was packed and the foil lids)
      • he had "good" chocolate brought by relatives from Germany
      • we had special guests

      Of course, my mother called it "Chocolate Foam" and prepared it either with whipped cream and melted chocolate, or with egg white foam (meringue). He always put it in her famous crystal cups. She put them in the fridge, we "guarded" them at the door and we had the impression that the guests would never arrive again, so we could eat delicious foam!

      Chocolate mousse - my version for childhood dessert

      Today I present my version of chocolate mousse, based on sweet cream, Poiana Amaruie chocolate with 65% cocoa, milk and gelatin. Poiana Amaruie chocolate is perfect not only to be enjoyed by lovers of fine chocolate, but also for delicious desserts.


      Tiramisu cake with mascarpone and berries

      Read Diplomat cake with berries from the story Carte de Bucate by. Soak the gelatin sheets in cold water for 10 minutes. For decoration I used raspberries, blackberries and fresh blueberries.

      We offer customers a variety of cakes, mini cakes, mini pastries. The cold cake with yogurt and berries is a refreshing and fragrant dessert, suitable for hot days when you want a quick dessert.


      Cake with berries and caramel mousse - Recipes

      Recipe from Paula Gafitescu

      Going to the market one day, I was very happy to find berries, so I took everything (as much as I found) a little, so that not even a satisfied appetite remained. I had some plans with them, not very well outlined, but it was clear that I want to eat to my heart's content, and what is left to make a cake. What cake ?? I needed something clear sweet with cocoa and delicious fruit mousse. In the end, a cake came out :)), or rather the cake, because I didn't want to overdo it in any way.

      Wheat ingredient
      3 eggs
      80 gr sugar
      80 gr flour
      15 gr cocoa
      a pinch of salt

      Ingredient berry mousse
      150 gr berries
      80 gr sugar
      3 sheets of gelatin
      200 ml sour cream for whipped cream
      100 ml cooking cream

      Fresh mousse and caramel
      3 yolks
      50 ml caramel
      100 ml of milk
      25 gr sugar
      4 sheets of gelatin
      200 ml whipped cream
      1 teaspoon vanilla essence

      decoration
      50 gr caramel
      25 gr chocolate
      1 tablespoon sour cream
      berries

      Yes, I know it seems like a long job here, but I think it's just a false impression, I did it in the evening and there was room for another round: P
      - preheat the oven to 170 degrees,
      - we prepare a tray with a diameter of 14cm, we grease it with butter and we cover it with flour,
      - mix the yolks with the sugar until it doubles in volume and the sugar is melted,
      - sift the flour together with the cocoa in a separate bowl,
      - beat the egg whites with a pinch of salt,
      - incorporate the flour into the yolks, mixing lightly at minimum speed,
      - add the egg whites, stirring with a spatula, lightly, with movements from top to bottom.
      - put the tray in the oven and leave it for 20 minutes, do the test with the toothpick for safety.

      No more countertops, leave it to cool on a grill, then quickly turn to the cream. Which of them, whatever, do you choose that attracts you faster. Let's take them one at a time.

      Berry mousse
      I had 3 kinds of berries: blueberries, blackberries and cranberries, I put how it turned out in each.
      - we put the berries on the fire (small) together with the sugar and we mix well until the sugar is completely melted, but we are careful not to boil the composition
      - we pass the fruits through a blender, then we drain them in a sieve to eliminate the seeds,
      - we hydrate the gelatin in 3 tablespoons of cold water,
      - put the fruit puree back on the fire, heat it well, but without boiling, turn off the heat and add the gelatin and mix well, then let it cool,
      - cream and whipped cream mix well with 1 teaspoon of vanilla sugar, then incorporate them into the cooled fruit puree, set aside.

      Cream and caramel mousse
      I think it is much easier, and comes as a wonderful addition to the fruit. For him we must proceed as follows:
      - we soak the gelatin in a few tablespoons of cold water,
      - we put the milk on the fire together with the caramel, we heat it well, but without boiling it.
      - mix the yolks well with the sugar, then lightly incorporate the milk over them and put the composition on the fire until it thickens a little,
      - add gelatin to the cream and mix well to distribute it evenly, then let cool,
      - Mix the whipping cream well with a teaspoon of vanilla sugar, then lightly incorporate it into the chilled cream, add the vanilla essence and set aside.

      The assembly follows, which is natural, after so much "work" deposited before. We cut the cake top horizontally, and we put a part (base) back in the shape of a cake. Put the whole caramel cream on the counter and let it cool.

      We put the berry mousse in another detachable shape of the same size. If you don't have two of the same, you can use a detachable ring, or even the tray in which you baked the cake, after the caramel mousse has hardened enough.

      Initially I wanted to use both sides of the counter, but I changed my mind, and I gave the other half to the freezer for something to come soon: D

      When both creams have hardened well enough, we can finish the cake.
      Cover the caramel mousse with fresh fruit, put the berry mousse on top.

      For the topping, I put the caramel, chocolate and sour cream in a saucepan on the fire and I mixed until the 'icing' was well blended, which I then poured over the cake and garnished with berries.

      It was a very delicate cake, a pity that it ended too quickly, although I enjoyed it with each new sip. Those who had the opportunity to taste the cake were as excited as I was, without exaggeration!


      Find more delicious recipes from Paula on her blog Enjoy dessert!


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