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Day and night cake

Day and night cake


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Beat 6 yolks well with a cup of sugar, add margarine and mix well. Then put the 3 tablespoons of cocoa, baking powder, essence and 5-6 tablespoons of flour, just enough to make a cake-like composition. . Bake approx. 25 min.

While baking, beat well 6 egg whites with the 14 tablespoons of sugar and rum essence.

When it is almost ready, take it out of the oven, grease it with jam and put the meringue on top. Put it in the oven for another 5-10 minutes until the egg white hardens.

On top you can sift cocoa, cinnamon or grate chocolate.

It is cut with the knife passed through the water all the time.


For starters, prepare the countertop. First separate the yolks from the egg whites, then beat the last ones together with the sugar, until a foam is formed. Separately, mix the yolks with water, vanilla sugar and a pinch of salt. After you have mixed the egg whites well, pour them carefully over the yolk composition. After that, gradually add the flour, in which you put the baking powder, and the cocoa. Put the obtained composition in a tray prepared with baking paper and put it in the preheated oven for 20-25 minutes. Before removing it completely from the oven, don't forget to do the toothpick test, which helps you find out if the top is baked or still needs to be on the fire.

Meanwhile, prepare the cream for cake & bdquozi and night & rdquo. Put the gelatin soaked in cold milk, then add the sugar and eggs and mix a little. Prepare the composition by the bain-marie method, ie steaming, stirring from time to time until it thickens enough. After that, leave it to cool and later add the whipped cream and vanilla or almond essence. Homogenize the composition at the end.

After the countertop has cooled, spread the cream over it in a thick layer, then sprinkle on top, optional step, cocoa or coconut. You can also put berries to serve, for a more interesting look. The last step is to put the cake & bdquozi and night & rdquo in the fridge for a few hours.

Cake & bdquozi and night & rdquo is one of those desserts that ensures your success in the kitchen, without putting too much effort in this regard. You don't have to be an expert to enjoy the charm of this delicious recipe!


Cake & # 8222night and day & # 8221

1. For the top, whisk the egg whites with the sugar, then add the egg yolks rubbed with oil and the flour sifted with baking powder and cocoa. Stir gently and pour into a tray lined with baking paper. Bake in a hot oven at the right heat for 15-20 minutes.

2. Soak the gelatin. Mix the yolks with the sugar and flour, then with the hot milk and put on the fire, stirring constantly until it thickens. When cool, add soaked gelatin, sweet cheese and cream, then cool.

3. Caramelize 100 g of sugar, then remove the pan from the heat and quench with a little milk. Boil until all the caramel is dissolved and mix with the flour dissolved in the rest of the milk and 50 g of sugar. Put on low heat until it thickens, and when it cools add the cocoa and butter rubbed foam.

4. Place the two creams on the baked and cooled top and garnish with whipped cream and grated chocolate.


Cake & # 8220A night in Venice & # 8221 is a simple and easy to prepare delicacy, with a beautiful presentation, with a two-tone top, vanilla cream and chocolate icing. The top has coconut and cocoa flavors, vanilla and rum flavors. It is a refined and extremely tasty cake.

The cake is also known as & # 8220A Venetian Night & # 8221 or & # 8220Vis Venetian & # 8221. A strange name for a cake, but it seems to be one of the cakes loved by most people who follow my blog and asked me to do it too. I couldn't refuse, so here's the cake prepared especially for the blog's readers.

The vanilla cream I used in this recipe is the classic patisserie cream recipe.

If you like to prepare it homemade cake with fluffy top in two colors and vanilla cream, then cake & # 8220A night in Venice & # 8221 it will be the cake you will often pamper yourself with. It is very easy to prepare, even if the time allotted for preparation is a little longer. But you need patience to wait for the cream to cool well, then the icing. The cake will be cut only the next day after you prepare it or after a few hours, but not sooner than 6 hours in the refrigerator.

Find on the blog another cake with colored tops, vanilla cream and chocolate, similar as a way of preparation (cake & # 8220the Danube waves & # 8221), but you can also find two other braziers with white and black countertops, glued together with jam or chocolate cream: cake & # 8220day and night & # 8221 or cake & # 8220duet in black and white & # 8221. Click on the recipe titles and you will be directed to them.

Coming back to cake & # 8220A night in Venice & # 8221 I have to tell you that I kept looking on the net for something that could make the connection between the name and the composition of the cake, but I didn't find anything. And, metaphorically, I found an explanation on my own: the icing and the cocoa top would represent the darkness of the night, and the yellow cream could be the moon. The white top could be the gondolas that walk the lovers on the city canals. If you have other explanations or you know where the name of this cake comes from, leave a comment on this post.

Here is the list of ingredients and how to prepare it cake & # 8220A night in Venice & # 8221.

INGREDIENT:

For the coconut countertop:

1 teaspoon natural vanilla essence

For the cocoa top:

For vanilla cream:

seeds from 1 vanilla pod

For the glaze:

I first prepared the coconut countertop. I mixed the egg whites with a pinch of salt until they became a white and hard foam, then I added the sugar gradually and I mixed until the foam had a strong consistency, like meringue. I incorporated the flour, mixing lightly, from the bottom up.

I did the same with coconut. At the end I put the vanilla essence and mixed. I put the dough in the tray lined with baking paper and leveled.

I continued with the preparation of the cocoa top, but before going to work I turned on the oven at 180 ° C. In a bowl I sifted the flour with cocoa powder. I separated the egg whites from the yolks. I mixed the egg whites with a pinch of salt, then gradually added the sugar. I added the yolks and mixed for 5 seconds, then poured the oil and mixed with a spatula lightly. I incorporated the cocoa flour and mixed it with a spatula very lightly, from the bottom up, until the composition was homogenous.

I put the cocoa dough over the coconut dough. I baked the top made of two colored countertops for 20 minutes in the preheated oven at 180 ° C, then I took it out on a grill and let it cool.

During this time I prepared vanilla cream. I mixed the yolks with the sugar. I dissolved the flour with 150 ml of milk, then I poured it over the yolks and mixed. I heated the rest of the milk with the seeds from a vanilla pod. I poured the warm milk over the yolks, I mixed quickly, then I turned the composition on the fire and let it boil over low heat, stirring very often, until the consistency was as thick as pudding. I took it off the heat and put the butter over the cream. I mixed at maximum speed until the composition was homogenous. I let the cream wait 5 minutes. I put the top in the tray where I baked it to assemble the cake better. I put the cream on it, leveled it and let it cool completely.

To prepare the icing, I melted the chocolate in a bain-marie with milk, then I took it off the heat, I added the butter and I mixed it. I let it cool for 5 minutes, then I poured it over the vanilla cream.

To cut the cake you need a knife with a thin blade, very well sharpened. If you cut it faster and the icing has not hardened, you can easily remove it from the cream with a knife, so that it looks beautiful.

If you want to see how we prepared another recipe known to everyone, I leave below the video version for the crescent with nuts:

Here is how beautiful the cake made by Ioana Cihodaru is. Thanks for the pictures!


Cake Day and night

Step 1
Whisk the egg whites with sugar. In a bowl, mix the yolks with salt, vanilla and water. When the egg whites are well foamed, mix lightly with the mixed yolks. Add flour mixed with baking powder and cocoa.

Step 2
The obtained composition is placed in a tray lined with baking paper and placed in the heated oven. Bake for about 20-25 minutes, check with a toothpick. Allow to cool completely.

Step 3
In a saucepan put gelatin soaked in cold milk, sugar, eggs and mix. Put the pan on Bain-Marie, stirring occasionally. When it has thickened, take it off the steam bath and leave it to cool. When the cream has cooled, add whipped cream, rum and vanilla essence. Mix until you get a homogeneous composition.

Step 4
In the tray in which we baked the top, put a food foil, sprinkle with syrup, then add the top. Syrup the top with the rest of the syrup, then add the cream. Spread evenly, refrigerate for at least 3 hours.

Good appetite!
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Day and Night Cake

Today we will do cake day and night. This cake is one of the first recipes in my mother's cake book. It has a fluffy cocoa top and a sweet meringue on top. It looks like a simple cake but it is incredibly tasty.

Countertop ingredients:
200 ml of milk
300 grams of flour
300 grams of sugar
5 yolks
140 grams of lard (if you want you can put butter instead of lard, but the lard makes the cake softer)
1 tablespoon cocoa
1 teaspoon baking soda

In a bowl put the yolks, lard and sugar. With a wooden spoon, froth the yolks well until they double in volume. Then add the flour, cocoa, baking soda and milk. We mix everything well.

We put the composition in a greased tray lined with baking paper. Bake at 180 degrees Celsius for about 30 minutes. It will not be fully baked, but will finish baking once we put the meringue on it. While the countertop is baking, we will take care of the meringue.

Ingredients for meringue:
300 grams of sugar
5 egg whites

Put the egg whites in a bowl and whisk them with a mixer. When they are well foamed, we start to add the sugar, gradually mixing continuously.

We put the beaten egg whites on the steam bath where we continue to beat them with a whisk for about 10 minutes.

After 10 minutes we can see that the egg whites have become more glossy and the sugar has completely melted.

Remove the top from the oven and place the meringue over it. Bake the countertop for about 10-15 minutes to add color and meringue. If you want the meringue to be more golden, in the last two minutes of baking you will have to give the heat to come only from the top.

When the cake is ready, let it cool for 10-15 minutes, then we can cut it and serve.

Look how good it looks! It is very tender and tastes great. You have to try it too.

I wish you GOOD LUCK!


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