Traditional recipes

Chocolate and walnut cake

Chocolate and walnut cake

  • 6 eggs
  • 6 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons oil
  • 5 tablespoons baked and chopped walnuts (chopped)
  • 1 baking powder
  • 1 esenta rom

cream

  • 1200 ml liquid cream
  • 3 tablespoons cocoa
  • 4 tablespoons sugar
  • 5 tablespoons water

cream 2

  • 2 yolks
  • orange juice
  • 1 packet of butter
  • 5 tablespoons sugar

Syrup

  • 1 cup sugar
  • 2 water dogs
  • 1 tablespoon margarine or butter
  • 1 esenta rom

glaze

  • 3 tablespoons cocoa
  • 5 tablespoons sugar
  • 5 tablespoons water
  • 2 tablespoons margarine

decoration

  • sugar paste daisies,
  • whipped cream ,
  • cream with orange

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Chocolate and walnut cake:

countertop

Separate the egg whites, froth with sugar then add the yolks, flour sifted with baking powder and then walnuts.

Bake on the right heat then cut into 3 slices

Cream with orange

Put the yolks, sugar and orange juice on low heat, mix until thickened then leave to cool. Then mix with soft butter.

Cream 2

put on the fire cocoa, sugar and water until a thick syrup is made. Leave it to cool then mix lightly with whipped cream.

Glaze

Put the cocoa sugar and water on the fire, after it is well homogenized, remove from the heat and add the margarine.

Syrup

Put the sugar to burn a little, then add the margarine and sap. When we add the margarine, a wonderful caramel syrup will come out.

Syrup the first top, put the cream with whipped cream then the top 2 syrup, the cream with orange. Top 3 and pour the warm icing.

I made a model with the remaining orange cream and then the pasta popcorn and whipped cream roses


Walnut and chocolate cake

For my father's birthday. Which I love very much! You see him first, I immediately go to the country to take him, tomorrow I will post a section.

  • 5 eggs
  • 300g old cough
  • 10 tablespoons water
  • 100g ground walnuts
  • 200g flour
  • 1 sachet of baking powder
  • 6 egg whites
  • 6 tablespoons sugar
  • 120g ground walnuts
  • 1 tablespoon and a half of flour
  • a little salt
  • 6 yolks
  • 6 tablespoons sugar
  • 350ml milk
  • 2 tablespoons cocoa
  • 250g margarine Rama
  • 2 tablespoons food starch
  • esenta de rom
  • 50g grated chocolate

Beat the egg whites until stiff, add the sugar and water and beat constantly until you get a shiny meringue. Don't laugh but my legs hurt badly :).

We mix the flour with ground walnuts and baking powder.

Gradually add the yolks and mix well. Then add a tablespoon of the flour mixture and mix over the head with a wooden spoon.

We pour the composition into a larger tray

and bake for 15 minutes on medium heat.

We prepare the biscuits as follows:

Beat the egg whites, add the sugar, mix well until it melts. Also mix the ground walnuts with the flour and add it gradually.

Bake in a tray lined with baking paper and bake for 20 minutes on low heat.

Mix the yolks with the sugar, starch and cocoa, gradually add the milk and put everything on low heat, stirring constantly. It will thicken like a pudding at some point. Take the composition off the heat and let it cool.

Mix the margarine a little, then add little by little the well-cooled cream. At the end we add a little rum essence and grated chocolate.

For the syrup we put the water to boil with the sugar and when it boils a few we add the rum essence.

Cut the top in half and syrup it.

We put countertop, cream, biscuit countertop, cream, countertop. At the end we dress in whipped cream and decorate.

I hope I wrote well, I'm in a hurry :).

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Biscuit cake, chocolate cream and walnut

Cream
In a saucepan put cream for whipped cream, sugar and vanilla sugar.
Put it on the fire and keep it until it boils.
Remove from the heat and add the two types of broken chocolate.
Mix well until the chocolate melts.
Let the cream cool.


Assembly
Wallpaper a form of cake (cake) with food foil.
In a deep plate, put the sweetened coffee and lightly pass the biscuits through it.
We place the syrupy biscuits along the form, on its bottom, in a layer.

Over this layer of biscuits, we put a layer of cream and a layer of walnuts.

Then, another layer of syrupy biscuits, over which we pour the rest of the cream and the walnut kernel.
The last layer is one of syrupy biscuits.

Refrigerate for about 2-3 hours, until the cream hardens.
Take it out of the fridge and gently turn the tray over on a plate.

Remove the food foil.
Mix the whipped cream and coat the cake with it.

Garnish with cocoa, coconut flakes and pieces of biscuits passed through caramel sugar.