http___www.kodnene.com_2012_03_brzinska-rolada__1.xml
1.1 1.2 1.3 1.4 2.1 2.2 2.3 2.4 3.1 4.1 4.2 5.1 6.1 6.2 6.3 7.1 8.1 9.1 10.1 10.2 10.3 10.4 10.5 11.1 12.1 13.1 13.2 13.3 13.4 14.1 15.1 15.2 15.3 15.4 16.1
The essence of each cake is the cream. Be soft, light, sweet, but not overly, and of course, be easy to prepare! Most housewives have proven cake and cake creams, but it doesn’t hurt to update your repertoire from time to time and look around the rich world of creams. Now we show you 10 easy-to-make cake creams that you can use for any festive occasion! The perfect cake is based on the filling. The creamy filling often deters housewives from making a festive birthday cake. But you also know that luck is brave! So take out the mixer and boldly add it to make the cake and cake creams and the perfect whipped cream. Chocolate Buttercream Even though this cream is buttery, you don’t have to worry about it being very heavy. The milk makes it lighter and easier to spread, but at the same time it keeps its shape well and is therefore also suitable for decorating cakes and cupcakes. You will need 115 g of butter, 130 g of powdered sugar, 65 g of quality cocoa and 10 tablespoons of milk. Stir the butter into a froth first, then slowly add the cocoa, sugar and half of the milk. When the cream is combined, add the remaining sugar and milk. Stir slowly at first, then increase the speed of the mixer later. This cream can be stored in the refrigerator for up to 2 weeks. Cream made from egg whites Its preparation is a bit more demanding, but the end result is a universal cream that can serve as a base coat under the marzipan cake coating, but can be used to decorate cake cream or cakes. Put 4 egg whites and 180 g of icing sugar in a stainless steel bowl or glass bowl and place the bowl on a bowl filled with water. Cook the dough, stirring constantly with a whisk. When the water starts to boil, stir for only half a minute to prevent the proteins from jumping together. Remove the water pots from the heat and stir the protein for another 3 minutes with the whisk. Then remove the bowl from the water bath, cover with a damp cloth and allow the proteins to cool. Meanwhile, stir in 500 g of butter and 100 g of icing sugar until frothy and carefully add to the cooled egg whites. Preparation for the Cake Base - Separate egg yolks and whites. Using a hand mixer, beat the egg white until it is glossy and has a firm consistency. Put the sugar, salt and egg yolk in a separate container and beat until frothy. Then carefully fold the egg yolks into the egg white. - Sift the flour and baking powder into the bowl with the egg mixture and fold in carefully. - Pour the cake batter into a parchment-lined mold. Smooth the surface of the mass. Bake the dough in a preheated oven at 200 ° C (top / bottom heat) for about 20-25 minutes until golden brown. Let the finished sponge cake cool down a little and then carefully tip it out of the mold. If you make a cake by yourself then it would be great but if you order cakes from the online cake delivery in Kohara then you would have some time for the preparation of the event and other important work.
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 12.2 12.3 12.4 12.5 12.6 12.7 13.1 13.2 13.3 14.1 14.2 14.3 15.1
4 jaja 4 žlice šećera 1 vanilin šećer (10 g) 4 žlice brašna 1/3 vrećice praška za pecivo (neki bi rekli na vrh noža, 3 g) Krema: 1/2 litre slatkog vrhnja za šlag 100 g tamne čokolade malo rastopljene čokolade za ukrašavanje Obložite veliki lim za pečenje papirom za pečenje. Pećnicu uključite na 180°C. Odvojite žumanjke i bjelanjke. Žumanjke dobro tucite s obje vrste šećera dok dobijete gustu svijetložutu smjesu. Pomiješajte brašno s praškom za pecivo pa umiješajte u smjesu. U drugoj zdjeli istucite bjelanjke u čvrsti snijeg. Kuhačom (ne mikserom) sjedinite obje smjese, izlijte na pripremljeni lim za pečenje, poravnajte pa stavite peći u zagrijanu pećnicu. pecite 12-15 minuta. Pečeno tijesto s papirom skinite s lima za pečenje pa polako i nježno uklonite papir s tijesta, ako ne ide lako stavite preko papira vlažnu krpu da se tijesto malo opusti pa onda odlijepite papir. Zarolajte tijesto u roladu, zamotajte u papir ili krpu i pustite da se ohladi. Čokoladu nakidajte na komadiće, stavite u zdjelicu pa na paru neka se otopi. Slatko vrhnje istucite u šlag, dodajte rastopljenu i malo ohlač‘enu čokoladu i sve sjedinite. Ako ste ljubitelj jako slatkog dodajte si i šećera u prahu. Odmotajte tijesto, premažite ga otprilike s 1/3 kreme te ga nazad zamotajte u roladu. Izvana premažite preostalom kremom. Po želji rastopite nekoliko kockica čokolade pa ukrasite roladu čokoladnim šarama. Stavite roladu na oko 2 sata u hladnjak, kad se prožela i stisnula narežite na ploške, poslužite i uživajte.