Chestnut cream cake

Chestnut cream cake

 

 

ingredients:  

Chestnut Mousse: Medium format circular diameter 26. 2 packs peeled chestnuts (can be purchased at any supermarket). 2 vanilla pudding. 2 heavy cream 38%. 1 1/2 cups milk. 150 grams of powdered sugar. Bottom of the Mousse: Cat tongues Biscuits marinated cherry liqueur and rum. 1/4 cup liqueur. 1 tablespoon rum extract. Garnish the mousse: 100 grams folded crumbled (You can also candied cherries)

Preparation:

Blender put the chestnuts, powdered sugar and half a cup of milk and process a smooth puree. Put mixer the cream, instant pudding and a cup of milk and whisk until firm. Add whipped cream and chestnut cream carefully fold the cream into the cream, and then use Biscuits dip them Bleecker and rum extract. Pour the cream over and flatten, then scrape off the chocolate, cherries to decorate. Cooling insert is covered with plastic wrap for 24 hours and serve.

 

  

 



Maple Cake

Maple Cake

 

 

 

Ingredients:

 1 and ¼ cup sugar. 1 and ¼ cup flour. 1 Yogurt.

 2 packets vanilla sugar. Half a cup of oil. 3 eggs.

 

Preparation:

 Mix in a mixer. Pour both in english cake patterns like the picture, and dissolve a little sugar on top with cinnamon, chopped nuts can also cut and bananas and bake 180-160 degrees for an hour.

After baking remove from oven and make holes in the cake with a skewer throughout cakes and pour maple syrup all over.

 

 

 

 

 

 

 

Oreo Cake

Oreo Cake

 

 

 

Components:

250g mascarpone cheese 500 ml cream 200 grams heavy cream 4 Packs Oreo 100 grams of butter. ganache - 200 ml cream 200 g white chocolate.

 Preparation:

 Smash 2 Packs Oreo food processor and add 100 grams of butter. Put into the freezer. Meanwhile, whisk the mascarpone with cream. Once created a stable foam fold inside melted white chocolate then fold also two packages Oreo. Put in pattern and freeze. Wait an hour to stabilize. Boil 200 ml cream and melt within 200 g white chocolate. Pour over cake. Cool the cake in the freezer overnight.



Biscuit cheese and chocolate Cake

biscuit cheese and chocolate Cake

 

 

Ingredients:

1 cup (225 grams) cream cheese 25% natural flavor

500 g  White cheese 9%

2 teaspoons vanilla extract

¾ cup sugar

1 packet of instant vanilla pudding

250 ml Cream 32%

35 units (250 g) chocolate biscuits

½ cup milk

Topping:

7 tablespoons (100 ml) Cream 32%

75g dark chocolate, chopped into small pieces

50g milk chocolate, chopped into small pieces

Colorful candies to decorate

Preparation:

In a large bowl, mix the two types of cheese with vanilla extract and ½ cup sugar for 3 minutes until it becomes smooth and creamy.

Add the instant pudding and blend well.

In another bowl, whip the cream with the remaining sugar to a soft whipped cream. Fold the whipped cream into cheese mixture with a spatula.

Pour the milk in a deep dish.

Dip one-third of the milk biscuits and arrange on the bottom of a 29x19 cm mold.

Spread half cream cheese on the biscuits.

Cover with another layer of biscuits dipped in milk, spread a second layer of cream cheese and finish with a layer of biscuits dipped in milk.

Topping:

melt the two types of chocolate with the cream in a small saucepan over very low heat, or put in a glass bowl and melt in the microwave - Mix every half minute.

beat smooth and shiny mixture and then pour over the cake.  Spread on cake.

Sprinkle colored  candy decoration. Chill for at least 8 hours to let the cake stand.