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Pancake cake with chocolate and fruit

Pancake cake with chocolate and fruit

Filling: Prepare the cream first. In a saucepan put the whipped cream and the broken chocolate over low heat and leave until it warms up well and the chocolate melts. Homogenize the composite and leave to cool for at least an hour. Add the rum essence to the composition and mix until you get a thick and fluffy cream.

Dough: In a bowl, mix eggs well with salt powder, sugar and vanilla sugar. Pour the milk and alternative oil, then the orange peel and flour mixed with baking soda. Homogenize the composition, we must obtain a composition a little thicker than that of pancakes. Bake the pancakes with the Panini Maker Breville machine (the machine is wonderful, you will definitely fall in love with it). I got 5 pancakes.

Place a pancake on a tray, grease it with chocolate cream and place pieces of fruit jam from place to place (I put raspberries and bitter cherries from the jam made by Cleme ;;) - the jams are wonderful). Place the second sheet and do the same until the last pancake. Spread chocolate cream on top on which, with the help of a spoon, we form some spikes. Sprinkle with a little syrup on the jam and then serve with great appetite.

Have a good appetite!




Fruit and chocolate pancakes

Pancakes with fruit and chocolate, a quick and delicious dessert. Sheets of pancakes, nutella, whipped cream and spices, what could be better ?!

Preparation time:

Servings:

Ingredient:

Preparation instructions

Preparing Pancake Sheets

Put eggs, sugar, salt powder, vanilla and milk in a bowl.

Mix for 2 minutes, add flour and mix until you get a homogeneous composition.

Heat a Teflon pan over medium heat and grease with 2-3 drops of oil.

We put a composition polish in the hot and greased pan.

The pan rotates slightly so that the dough covers the surface of the pan.

Leave for about 25-30 seconds, until nicely browned, then turn with a spatula.

Leave it for another 20-25 seconds, until it cooks well, and transfer it to a plate.

Continue the frying process with the rest of the dough.

We will get 10 pancake sheets well baked, fragrant and fluffy.

For the recipe for Pancake Sheets in pictures = & gtaccesati the link.

We let them cool and fill them.

Assembling Pancakes with fruit and chocolate

Melt the chocolate on a steam bath and mix with oil.

Put in a paper cone and set aside.

Grease each pancake sheet with nutella.

Add whipped cream & # 8211 see photo.

Fold the pancakes and place them two on the plate.

To each pancake we add whipped cream, with the help of a pos with dui, for the fruit decoration.

Each pancake is decorated with slices of kiwi, slices of strawberry, pineapple, orange and raspberry. Decorate with chocolate and mint leaves.


Pancake Cake With Chocolate And Peanuts

1. Preheat the oven to 180C. Put Nutella, sour cream and Frangelico (or rum) in a saucepan and heat very lightly, stirring constantly, to melt and form a smooth sauce. Allow to cool slightly.

2. Place a pancake in a cake pan with a removable base, then spread a thin layer of cream with the back of a spoon and sprinkle with hazelnuts. Put another pancake on top and repeat until all the pancakes are finished (the last pancake is left empty, even if there is still cream and hazelnuts). Place a heat-resistant plate on top, then bake for 20 minutes.

3. Reheat the chocolate sauce. Take the cake out of the oven, carefully remove the plate from the top, then remove the sides of the tray, leaving the tor only on the base. Sprinkle with the remaining sauce and sprinkle with hazelnuts. Cut the cake into slices. Serve with sour cream.


Pancake Cake With Chocolate And Peanuts

1. Preheat the oven to 180C. Put Nutella, sour cream and Frangelico (or rum) in a saucepan and heat very lightly, stirring constantly, to melt and form a smooth sauce. Allow to cool slightly.

2. Place a pancake in a cake pan with a removable base, then spread a thin layer of cream with the back of a spoon and sprinkle with hazelnuts. Put another pancake on top and repeat until all the pancakes are finished (the last pancake is left empty, even if there is still cream and peanuts). Place a heat-resistant plate on top, then bake for 20 minutes.

3. Reheat the chocolate sauce. Take the cake out of the oven, carefully remove the plate from the top, then remove the sides of the tray, leaving the tor only on the base. Sprinkle with the remaining sauce and sprinkle with hazelnuts. Cut the cake into slices. Serve with sour cream.


PREPARATION of classic cake top & # 8211 PANDISPAN in a 24 cm tray

1. On the cake top so that it does not wrinkle on the edges when you make it nacked (stripped on the side) the baking paper must be a disc on the bottom of the tray cut as simple as I explained HERE and on the side straight strips of baking paper . I greased the walls of the form with oil to fix the paper.

For more explanations follow the instructions from the cocoa pandispan only that it lacks cocoa & gt & gt & gt click here, or in short, I will tell you below.
2. I separated the egg whites from the eggs, beat them with a pinch of salt until they made strong peaks and the meringue did not flow.
3. I rubbed the yolks with the sugar and the vanilla sugar or vanilla extract until they turned white and the sugar melted. I added 2/3 of the flour, I mixed it in step 1 so that the flour doesn't fly. I then incorporated two egg whites to make it wetter, then I added the rest of the flour and mixed.
4. Next I worked manually with the pear, I incorporated the remaining beaten egg white with movements from bottom to top so as not to lose air. No baking powder needed. Bake for 40-45 minutes in modern electric ovens, or an hour even in old gas ovens that lose heat at 180 degrees. It can be seen when it is ready because the edges come off, it retracts, it has a golden color and if we stick a toothpick in the middle we remove it clean. It's called I did the toothpick test. It is removed after baking to cool on a grill and when it cools, simply remove the paper glued to it.

PREPARATION berry syrup
In the kettle I crushed together with the sugar the berries with the manual tool for making puree. In the absence, with a fork. I added water and lemon juice. I heated them on the fire. At the first boil I turned the heat to low, I put lemon juice and vanilla sugar, I left 1 more boil and I stopped. It is boiled just so that it does not ferment, we do not get any thick syrup. I strained it through the sieve and let it cool.

PREPARATION cocoa cream with nuts, butter and raisins
1. Fry the walnuts over medium heat, stirring constantly without oil. At the first smoke I stopped the fire and I shook them with the pan, they continued to bake without burning them. After cooling, remove from the pan and grind for 6-7 seconds medium granulation.

2. In a non-stick pan (those with a coating without stone particles are wonderful) I mixed the sugar, flour and cocoa and I homogenized manually with the pear we will work with.
3. I added the milk gradually mixing with the whisk, it does not make lumps. I put it on medium heat. At first it mixes occasionally. When it starts to thicken on the bottom, we don't loosen the cream anymore, we always mix it until it thickens, it flows thickly from the wire, it lasts about 10 minutes. If you find it a bit thin, add a tablespoon of grated flour, but I don't think that's the case. Keep in mind that it thickens after cooling.

4. I turned off the heat and added the butter cubes. It becomes creamy and consistent. 1/3 of the cream I stopped in a bowl without nuts to mash the sides of the cake. I covered the food foil glued to the surface.

5. I added the walnuts and raisins to the rest of the pan and put it to cool. I glued food foil on the surface so as not to form skin. I have the vessel immersed in cold water in a large bowl.

PREPARATION berry cream with chocolate
1. In the cup of the mixer (an ordinary cup in the absence) so as not to splash, with the vertical blender I mashed the berries, then I added the sugar, then the yolks and finally the starch. In a saucepan that will be put in a bain-marie (steam) I emptied this mixture. You will mix with a small pear or a spoon continuously while it is steaming. At first it softens, but after about 3-5 minutes maximum so as not to make the omelet, it hardens like a thick cream. Leave to cool. After cooling, mix with mascarpone.

2. On the bowl with hot water from the bain-marie I put a bowl in which I melted the broken chocolate (when it is packed you hit it on the corner of the table and it breaks). When the chocolate has become liquid, immediately pour liquid cream on it, the steaming water underneath is on low heat so that the steam does not burn. Keep stirring until you feel that there is no more hard chocolate on the bottom. Put it in the fridge to cool.

15 minutes before whipping the chocolate cream, put the bowl with the mixture and the empty bowl in the fridge in the freezer, so that they are all very cold. I beat it for about 5 minutes but it didn't harden properly. You don't have to insist on not making butter. Gelatin will clot everything together without problems.

3. I mixed the mixture with whipped cream + chocolate together with pink cold fruit cream.
4. I hydrated the gelatin sheets in cold water for 5 minutes. I put a bowl in the hot water from the bain marie with the fire off in this hot bowl I melted the gelatin. I mixed it with my finger to feel it, it doesn't have to boil because it won't stick. I put a few tablespoons of berry cream over the gelatin, I mixed it quickly because it becomes swollen, then I put the gelatin in the whole cream and I mixed the gelatin in the cream with the palette / target. Also write on the gelatin sachet how to proceed for cold mixes.

CAKE ASSEMBLY
1. Protect the edges of the tray you are mounting with a baking paper collar. So take a square bigger than the paper tray, keep folding it diagonally until you can no longer and cut its sharp tip 10 cm. You will get like the Romanian flag a hole in the middle of 20 cm in diameter. Fix the collar to the edges, then put a base disc from the cake top after cutting the top into two discs. You syrup it with half of the pink syrup. The cute worktop will also be colored.

2. Then syrup the second disc of pandispan on the grill and leave it waiting.
3. Put about 70% of the walnut cream on the first counter and level it. Cover with 125 g of blueberries or other berries. Press lightly with the cake slicer to get the fruit into the cream.
4. Put the second syrupy top over the blueberries. Put in the middle the remaining 30% of the cocoa cream with nuts and level as much as the disk.
5. Now take the cocoa cream without nuts stopped for stirring and plaster the sides of the cake.

6. Next I took the ring from the cake tray because I have no other ring and I supported it with the cake. I poured pink berry cream into the ring. I worked all this out pretty quickly. I leveled the cream and applied two circles with berries.

I put it in the fridge overnight. In the morning I removed the ring from the cake, leveled the ruffled side of pink cream and fixed the chocolates like a wreath in the place stopped by the fruitless cream. I put currant berries and bunches in the middle (berries are said in Moldova) and decorated them with pansies that are edible flowers.
This cake is wonderful, tasty and refreshing.
Liv (e) it!

OTHER DELICIOUS CAKE RECIPES:


Pancakes with chocolate, whipped cream and raspberries

I present you another recipe, this time a dessert, a cake that any beginner can prepare, fast and simple, creamy and delicious. I prepare the pancakes according to the classic version, with the oil mixed in the composition of the pancakes, so that they can be baked in the pan without the need for additional oil, just a very fine film drawn in the pan from the brush.

  • I prepare 20 pancakes from:
  • 500 g of flour
  • 800 ml milk
  • 4 eggs
  • 150 ml of sunflower oil
  • 2 sachets of vanilla sugar

Beat the ingredients in a mixer until well blended, then bake the pancakes.

  • chocolate cream:
  • 200 g chocolate 60% finely chopped or grated cocoa
  • 200 ml whipped cream

In a metal bowl, heat the cream to near boiling point, place the bowl on a bowl in which the water boils and add the chocolate, leave the heat on medium, the bowl must not come into contact with water. After 10 minutes, the chocolate melted, mix lightly in a bowl, mix the composition, let it cool and put it in the fridge for 2 hours, meanwhile whipping the cream from 100 ml of whipping cream. Grease each pancake sheet with chocolate cream, overlap them, cover the cake with the rest of the cream, garnish with whipped cream and raspberries or whatever fruit I have on hand. Let it cool for 30 minutes and the cake is ready.


Method of preparation Pancake cake with chocolate and berries:

  1. The ingredients for the dough are made into the usual pancakes, which we all know. Pt. as we like well-baked pancakes, I didn't leave them white, but I browned them on both sides. Leave the pancakes to cool.
  2. Prepare the chocolate cream as follows: break the chocolate into small pieces and place in a large bowl.
  3. Whipped cream is heated (but not boiled), then pour over the chocolate in the bowl.
  4. Mix well until the chocolate melts and the chocolate cream thickens.
  5. Remove the pancakes from the cold and start assembling the pancake cake, as follows: pancake + raspberry jam + chocolate cream + pancake + whipped cream + chocolate cream & # 8230and so on. The last layer is made of chocolate, then the cake is cooled (10 minutes in the freezer, 1 hour in the refrigerator)
  6. decorate to taste (I put a little more whipped cream and fresh berries picked by me), then cold again (1 hour in the freezer, 3 hours in the refrigerator)
  7. This pancake cake with chocolate and berries is served cold.

If you like this pancake cake recipe with chocolate and berries, do not hesitate to give it 5 stars in the box below (click on the last star) and leave me a comment on the blog. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!


Preparation:

  • In a bowl put the soft butter, sugar, salt, eggs, cocoa, flour mixed with baking powder and baking soda, then sifted through a thick sieve, and vanilla bean seeds.
  • Mix all the ingredients until smooth, no more. If the consistency is denser than the one in the picture below, add 2 tablespoons of milk.
  • Wallpaper the form with butter and flour, add the dough in the form, level it and bake it in the preheated oven at 180 ° C, for about 25 minutes.
  • After 20 minutes of baking, insert a toothpick in the center of the worktop. If it comes out clean, take it out of the oven, otherwise, let it bake for another 5-10 minutes.
  • Let the countertop cool in the form for 5-10 minutes, then take it out of the form and put it on a grill where we will let it cool completely. After it has cooled, cut it into 2-3 sheets.
  • We cut the chocolate into small pieces.
  • Put the liquid cream in a saucepan and add the finely grated tonka. When the cream is very hot (be careful, it should not boil at all), turn off the heat and add the grated chocolate.
  • Stir until the chocolate is completely melted, let the cream cool to room temperature, then put it in the fridge for about 20-30 minutes.
  • Mix the cream until it doubles in volume and turns light in color.
  • Place the first sheet on a plate or a plate and, with the help of a pocket bag, form a uniform layer of chocolate cream. Level it carefully, add the second sheet over the cream, form another layer of cream, and over it the last sheet of countertop.
  • We put the remaining cream in a sac à poche and distribute it from place to place on the surface of the cake. Put the quick chocolate cake in the fridge for about 1-2 hours.
  • Remove from the fridge for 20 minutes before serving. I powdered it with a little cocoa and tasted it with gusto. It is very tasty and quick to make.

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Fruit and chocolate pancakes

Pancakes with fruit and chocolate, a quick and delicious dessert. Sheets of pancakes, nutella, whipped cream and spices, what could be better ?!

Preparation time:

Servings:

Ingredient:

Preparation instructions

Preparing Pancake Sheets

Put eggs, sugar, salt powder, vanilla and milk in a bowl.

Mix for 2 minutes, add flour and mix until you get a homogeneous composition.

Heat a Teflon pan over medium heat and grease with 2-3 drops of oil.

We put a composition polish in the hot and greased pan.

The pan rotates slightly so that the dough covers the surface of the pan.

Leave for about 25-30 seconds, until nicely browned, then turn with a spatula.

Leave it for another 20-25 seconds, until it cooks well, and transfer it to a plate.

Continue the frying process with the rest of the dough.

We will get 10 pancake sheets well baked, fragrant and fluffy.

For the recipe for Pancake Sheets in pictures = & gtaccesati the link.

We let them cool and fill them.

Assembling Pancakes with fruit and chocolate

Melt the chocolate on a steam bath and mix with oil.

Put in a paper cone and set aside.

Grease each pancake sheet with nutella.

Add whipped cream & # 8211 see photo.

Fold the pancakes and place them two on the plate.

To each pancake we add whipped cream, with the help of a pos with dui, for the fruit decoration.

Each pancake is decorated with slices of kiwi, slices of strawberry, pineapple, orange and raspberry. Decorate with chocolate and mint leaves.