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Beat the egg whites with a pinch of salt, gradually add the sugar and beat until you get a glossy meringue.
Add the rest of the ingredients; it is placed in a shape with a diameter of 26 cm.
Place in the preheated oven at 160 degrees for about 45 minutes or until the toothpick test passes.
Remove to a kitchen grill and leave to cool.
Cut into 2 halves.
Cream
Dissolve gelatin in warm milk and leave in the refrigerator from evening to morning.
The yolks are mixed with 250 g of sugar, gelatin dissolved in milk is added and heated over low heat until the gelatin is completely dissolved.
After it has cooled a bit, add whipped cream with 2 tablespoons of sugar, grated peel from an orange and the remaining oranges from the garnishes, cut into small pieces.
Preparing the cake
Peel an orange, grate it and slice it.
Wallpaper with orange slices the bowl in which we want to prepare the cake.
I use a pyrex bowl because it gives the cake a pyramidal shape.
Put a layer of cream over the oranges, taking care to spread it on the side walls lined with orange slices.
Put the first countertop, then the cream and the second countertop.
Put a thin layer of cream on the second top.
Cover with cling film and leave in the refrigerator until the next day.
Take it out of the fridge, leave it for a few minutes and turn it over on a plate.
Decorate to taste.
Good appetite!
countertop
8 eggs
8 tablespoons sugar
10 tablespoons flour
2 tablespoons cold water
1 tablespoon oil
1 baking powder
Orange cream
2 eggs
150 g sugar
2 tablespoons starch
250 ml orange juice (freshly squeezed)
Cream 1
200 ml fresh
100 ml sour cream
3 tablespoons powdered sugar
strawberries
decoration
300 ml fresh
1 envelope 3 in 1
Top & # 8211 mix the egg whites with a pinch of salt, add the sugar gradually mix until it melts, add the yolks mixing well after each one.
Add oil, water and mix until smooth.
In a bowl mix the flour with the baking powder and add over the egg mixture and mix with light movements.
Pour the composition into a tray lined with baking paper and put in the preheated oven until it passes the toothpick test.
Let the countertop cool very well after which we will cut it in 2.
Cream 1 & # 8211 mix the sour cream with the sugar and then incorporate it into the mixed whipped cream.
Cream of oranges & beat the eggs with the sugar, add the starch mixed with a little orange juice, mix by gradually adding the orange juice.
Put the pan on the fire, stirring constantly until the cream thickens, remove from the heat and let it cool.
Assembly & # 8211 on a plate add the first sheet of countertop-syrup & # 8211 add cream 1 & # 8211 on top add sliced strawberries, orange pudding and refrigerate for 1 hour.
Take the cake out of the fridge, add 2 sheets of countertop syrup and decorate with whipped cream (after mixing at the end I added 1 sachet of 3in 1).
Let cool for at least 2 hours before serving.
Try this video recipe too
Chocolate cake & # 8230 whipped cream, vanilla ice cream and oranges
1 Preheat the oven to 4/180 o C. Grease with butter and line with flour a round top (diameter 20 cm). In a bowl placed on top of another, with boiling water (without touching the first ), put the broken chocolate pieces and the melted butter. After everything melts, let it cool.
2 Rub eggs with 50 g of sugar until the mixture turns light and creamy. Set it aside.
3 Beat the egg whites and add a little sugar as you beat, until you use it all. Before adding another quantity, the previous one must dissolve.
4 Incorporate the yolks into the melted chocolate and mix. Includes flour, almonds and orange peel. Incorporate the beaten egg whites, one third of the amount at a time. Pour the composition into the prepared form and bake for 45-50 minutes or until the toothpick comes out clean.
5 Prick the cake from place to place with a toothpick and sprinkle it with 1 tablespoon of liqueur. Let it sit for 2 hours and then take it out of the mold.
6 Beat the whipped cream and add the powdered sugar and 2 tablespoons of liqueur. Serve the cake with whipped cream and orange slices.
Preparation:
Break the chocolate and melt it in the water bath. Rub the butter well with the sugar and vanilla sugar, add the yolks, then the melted chocolate, the beaten egg whites, and at the end the flour mixed with the zeamil, the ground almonds and the baking powder.
Pour the dough into a form lined with baking paper (with removable walls and a diameter of 28 cm) and spread with a wide knife. Bake for about 25 minutes in the oven heated to 180 degrees C, then remove and leave to cool.
Wash the plums, break them in half, remove the seeds, put the fruit in a bowl with the sugar and let it penetrate for 45 minutes. Add the orange juice and simmer for 5-7 minutes.
Drain in a colander and bind the juice with pudding powder mixed with red wine. Put 16 plums aside, the others are incorporated in the juice bound with wine and pudding powder and leave the composition to cool.
The worktop is cut in three. Place the bottom on a cake plate, sprinkle with 2 tablespoons of compote and spread half of the plum composition on top.
Beat the whipped cream together with the vanilla sugar, pour a quarter over the plums, spread it, place it on top of the second slice of the top, sprinkle with 2 tablespoons of compote and fill with the plums and whipped cream. Next is the third piece of countertop, which is also sprinkled with compote.
Garnish the cake with whipped cream and the 16 plums set aside, cover and keep for about 6 hours in the cold. Before serving, garnish with grated chocolate and powder with sugar.
The cream and apple cake is delicious. To prepare this cake recipe, first put the 8 tablespoons of sugar in the pan and melt, then grease the entire surface of the tray. The next step is to take the tray out to cool (if you want it to cool faster), then grease the tray with butter / margarine. While the tray is cooling, peel the apples, peel them and cut them in half. After the tray has cooled, place the apples with the cut side down, on the entire bottom of the tray.
For the top, separate the yolks from the egg whites and place them in two different containers. The latter are beaten with a mixer with a cup of sugar, vanilla sugar, essence and salt until a foam is obtained that does not flow. In the other container, mix the yolks with the oil and then add over the foam obtained earlier. Over this composition add flour and mix until you get a homogeneous paste that rotates over apples. Put the tray in the oven for 40-50 minutes, at the right heat. I advise you to watch the cake before the expiration of the 50 minutes because this term is a relative one. It can vary depending on the size of the tray, but also on the intensity of the fire.
After leaving to cool, the cake is optionally syruped with pineapple syrup, vanilla / rum or orange flavor, as preferred. Then decorate according to your preferences. As you can see, I chose the classic combination of vanilla cream and chocolate.
The cake with cream and apples is ideal for any anniversary, preferably the family ones because the size of the cake is not very big. I wish you good luck!
This cake recipe is written by Diana Alx for the media-content contest.
The pancake cake is a real delicacy, which can be prepared for any festive occasion or just if you want a delicious dessert.
First prepare the pancakes according to the instructions in the recipe. You can also add some lemon peel or grated orange for extra flavor.
Put 2 tablespoons of whipped cream and caramels in a saucepan. Simmer for 6-8 minutes until melted. Let stand 1 min. Put the rest of the unbeaten whipped cream in a bowl and beat until it starts to harden. Peel an orange, grate it and slice it. Put a sheet of pancake on a plate, cover it with a little whipped cream and a few slices of orange. Repeat the operation with the following layers until you have consumed all the ingredients, finishing with an empty pancake. Place the walnuts or hazelnuts and orange slices on the last pancake and pour the caramel sauce on top.
Method of preparation
Orange cake with whipped cream
This wonderful cake inspires me to give the cold because the smell of oranges goes fantastically well
Cream and orange cake
Top: Separate the egg whites from the yolks, rub the egg yolks with the sugar. Add flour,
How to prepare Diplomat cake with fruit and cream naturally
Below you will find the recipe step by step in written format, which you can print out to have at hand or if you want to keep it in your recipe collection.
If necessary, if you have not worked with natural whipped cream, you can read here how to beat whipped cream correctly.
At the end of the written recipe you will also find the recipe in video format posted on the YouTube channel of the blog. There you can see exactly how I did with the champagne biscuits, the fruit and how I prepared the cream.
And if you like video recipes, I recommend you to subscribe to the YouTube channel because I publish 2 new recipes every week. Click here to subscribe!
- 6 yolks
- 2 cups milk
- 1 cup sugar
- 1/2 kg of cream
- 3 sachets of gelatin
- orange fruits, pineapple, kiwi (you can use those in compote)
- sponge fingers
Here's how to make an orange cake with biscuits and cream. First we prepare the vessel. It would be best to opt for a round one. Cover the entire surface of the vessel with foil and allow a little over the edges. The gelatin is soaked in half a cup of milk. Rub the yolks froth with the sugar, and the rest of the milk is boiled and a little hot milk is mixed with the egg mousse, then slowly pour over the milk and mix until it thickens like a ciulama.
In a little while, this orange cake with biscuits and cream will be ready. Let the cream cool. Put gelatin in this cream. The cream should be as warm as you can keep your finger in it to mix the gelatin well. While mixing, add the cream and the cream. Once the cream is ready, put it in the fridge. I cut slices for garnishes: about four large oranges that I boiled for a few minutes in plain water and another 3-4 minutes in another pot of sugar syrup. After removing and cooling, the walls of the vessel are covered with oranges, writes flu.ro.
Mix the egg cream with the whipped cream and pour half of it over the oranges. In the newly formed cream, mix cubes of the remaining sliced boiled orange, then add diced fruits: pineapple and kiwi. At the end, put the rest of the cream. Place biscuits lightly passed through the syrup from the pineapple compote. This orange cake with biscuits and cream is refrigerated before serving. Good appetite!
