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15 tablespoons of sugar, caramelize and line a pan with this caramel. Use a pan that will not feel sorry for it.
Cream: Beat eggs with sugar, vanilla and milk and pour into a pan lined with caramel sugar. Put the pan in the oven for at least 30 minutes. Here I say check if the cream has set or not. I left her for 40 minutes. After the cream has been in the oven for about 40 minutes, remove it and pour the top composition over it.
Countertop: Beat the egg whites until stiff, add the sugar and vanilla and continue beating until the sugar melts, then add the yolks, flour, stirring with a spoon from top to bottom. Pour the top composition over the cream removed from the oven, put the pan back in the oven and bake for about 30 minutes. (a toothpick test is performed). Allow to cool, then place the dish in the refrigerator. It is best to stay from evening to morning. Then turn the cake over and leave the pan on top for another two hours, during which time the burnt sugar syrup will syrup the cake top.
Crantz: Caramelize the sugar and add the previously fried walnuts. The mixture is poured on baking paper. In a few minutes it will harden, peel off the paper and grind with a knife, then put on top of the cake, after dressing in whipped cream.
Krantz & # 8211 cake according to Silvia Jurcovan's recipe
For Horia's birthday I tried a tort Krantz according to Silvia Jurcovan's recipe. My childhood Krantz cake was my favorite of the confectionery cakes. I think the sugar burned together with the walnut give the charm of this dessert.
Probably the best Krantz I ate in the years after the revolution at the Ambsador confectionery in Bucharest. It was served as a cake with ice cream and then it seemed like a big piece of cake.
So a good cake with nuts, burnt sugar and a boiled cream as in the past.
From the range of walnut cakes I leave you the recipe for the walnut and whipped cream cake.
- 6 eggs
- 100g ground nuts
- 80g flour
- 180g old
- 1 tablespoon lemon juice
- 1 drop of salt
Krantz tort cream ingredient:
How to prepare Krantz cake:
Light the oven at 180 degrees Celsius and prepare two forms of cake with a detachable bottom with a diameter of 18-20 cm. That's how I used it. The trays are lined with baking paper.
You can use a 24 cm shape and bake three different sheets of the same composition.
The whites separate from the yolks. Beat the egg whites hard with the mixer. Add the sugar a little until the foam hardens and does not fall off the mixer blade. Towards the end, add the lemon juice.
In this composition add the yolks and incorporate easily, with wide movements from bottom to top. Then add the ground walnuts and flour and incorporate by the same technique.
We put this composition evenly in the two trays. Bake the trays in the preheated oven for approx. 30 minutes. For safety, do the toothpick test.
After the tops are baked, leave them to cool a bit and then take them out of the molds and leave them to cool on a grill or wooden bottom. Only after they have cooled completely can we cut them horizontally, obtaining 4 sheets. Ideally, we should cut the sheets only the next day, then they are best cut.
For the cream, break whole eggs in a double-bottomed stainless steel pan, add sugar and vanilla and put in a bain marie (steamed). This means that under our pot will be another pot of water, so that the water does not reach the bottom of the pot in which the cream is prepared. Beat the cream with a whisk approx. 10 minutes until the composition has the consistency of a cream.
Cool the cream a little then add the butter at room temperature and mix. After this operation, leave it in the fridge for about an hour.
For decoration put the sugar in a saucepan with a double bottom on low heat and mix lightly from the moment it starts to caramelize. When the sugar has a beautiful color, turn off the copper, put the almond flakes (nuts), mix and pour the composition on a baking paper.
Here we can play with burnt sugar by making all kinds of decorations, but do not forget that burnt sugar can cause severe burns. We break some of the sugar with almonds into pieces and chop the rest with a small knife.
Assembling the cake it is very simple. We have four countertops that we fill evenly with cream boiled in butter. We leave a little cream for the top. Decorate the cake with the forms of burnt sugar and leave the cake in the fridge for at least a few hours before cutting.
This classic Krantz cake recipe after Silvia Jurcovan's recipe is a recipe that doesn't fail. It will be well received by nostalgic people like me, but also by those who have never eaten before.
It is a dense cake with many calories, but good desserts are consumed in small portions.
If you want to make this dessert in the form of a cake, I leave the recipe for the girls from Savori Urbane: Krantz cake with caramelized walnut and vanilla cream.
Ingredients for the cake recipe with burnt sugar cream and cheese
- -150 g sugar
- -200g flour
- -3 eggs
- -30g cocoa
- -150 g yogurt
- - 100 g melted and cooled butter
- -1 teaspoon baking powder
- -1/2 teaspoon baking soda
- - 1 pinch of salt
- Creme brulee
- -4 eggs
- -900 g condensed milk
- -100 g sugar
- -200 g cream cheese
- -1 tablespoon vanilla essence
- -250 ml natural cream for whipped cream
- -25 g old powder
- -white and dark chocolate flakes
How do we prepare the cake recipe with burnt sugar cream and cheese?
How is caramel made?
Put the 100 grams of sugar in a saucepan and caramelize them. When the caramel is ready, take the pan off the heat and pour it into the tray where we will make the cake. Level the caramel very well on the bottom of the tray and let it cool.
How to make a cake top
In the bowl of the mixer we will put eggs, sugar and salt and we will mix at high speed until they become frothy. Add yogurt, butter, flour, cocoa, baking soda and baking powder. Incorporate everything with a spatula.
We leave the composition aside and take care of the burnt sugar cream. Put the 4 eggs in the bowl of the mixer, add the condensed milk, cream cheese at room temperature and vanilla essence. Mix until everything is homogenous. Mix again for about 1 minute.
So the burnt sugar cream is ready. We take the tray in which we put the caramel and in it we will pour the pandispan mixture. We level very well with a spatula and on top we will pour the burnt sugar cream.
How to bake Cake with burnt sugar cream and cheese?
Put the tray in the preheated oven at 150 degrees Celsius for about an hour. After baking you will have a little surprise, you will find that you made a smart cake. Why do I say that? Because during baking the pandispan composition will rise to the top.
After it is baked, let it cool for an hour and then gently remove the cake from the pan, turning it face down on a plate. We will keep it in the fridge for at least 4 hours.
We also prepare whipped cream for decoration. Put the whipped cream together with the powdered sugar and mix at high speed until it becomes firm. We put the whipped cream in a pos and decorate the cake as everyone likes it.
I used white and dark chocolate flakes for decoration.
This cake is worth a try, it is dedicated to caramel lovers and more. You will definitely like it, not just the Americans. & # 128578
The recipe and the pictures belong to Oana Branescu and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.
The average grade given by the jury for this recipe is 10.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cake with burnt sugar cream and cheese, simple and quick recipe
in a large saucepan (which should also go in the oven), put the 150 gr. sugar on low heat on stove. Melt the sugar and then coat the pot by rotating it, on all the walls, with the melted sugar. Set the pot aside until the sugar hardens. It will crack and crack in places, but there are no bathrooms.
after we have lined the pot, we put in a bowl the liter of milk and with the 8 eggs (whole), and we mix well until it is homogenous (it has to make a lot of foam).
then in another bowl we prepare the top composition:
-Put the 5 whole eggs, a cup of flour, and a cup of sugar and mix.
then we put in the pan lined with burnt sugar, the first composition of milk, then over it, we continue to pour the second composition, the one for the countertop.
put the pan in the oven at 170 degrees for 1 hour (those that do not have an electric oven to put on the lowest flame).
after an hour (you see the composition swaying in the pan, but that doesn't mean it's not done.
Turn the pan upside down on a flat plate but do not lift the pan until the next day, keep it cool overnight (during the day). You can turn the pan over, then the top will reach below, and the top will be burnt sugar cream.
The more sugar you melt, the more syrupy the countertop will be, so you can melt 200g.
Serve the cake with cold burnt sugar cream.
The cake recipe with burnt sugar cream was proposed by Pocahontas on the culinary forum.
We caramelize the 6 spoons of sugar in the pot in which we are going to put the composition and we spread it on its walls. After that I prepare the necessary sugar cream burned in the following way. Break the 8 eggs in a bowl, put 8 tablespoons of sugar and 3 sachets of vanilla sugar and mix well with the mixer. Add fish and 1 liter of milk and mix a little until well blended. Pour this composition into the pot in which the caramelized sugar is spread, and we start the biscuit top preparation.
Separate the 4 eggs. Put 4 tablespoons of sugar on the 4 yolks and rub it with foam. Beat the 4 egg whites and add the rubbed yolks to them. Mix lightly and then add the 4 tablespoons of flour gradually and 1/4 of baking powder.
The biscuit composition is placed on top of the composition of burnt sugar cream and put in the preheated oven initially on high heat for about 5 minutes then put on low heat until the cream comes off the edge of the pot when we tilt it.
After it is ready to bake, take it out of the oven and leave it to cool, then turn it over on a plate. It can be garnished with whipped cream and grated chocolate.
How do we prepare the recipe for apple cake and burnt sugar cream?
In an enameled saucepan with a diameter of about 20 cm I added the sugar and melted it until it reached a slightly dark caramel color. I also covered the walls of the pot with caramel and left it to cool aside.
In another pan I added the butter and I hardened the apples that I had previously cut into cubes. I hardened them enough to soften easily.
In the meantime I made cream from milk, eggs, sugar and vanilla essence. I mixed eggs with sugar and vanilla essence, and then I added milk.
I put the hardened apples over the caramelized sugar and then I added the milk cream and eggs. I put everything in the oven for 40 minutes at 180 degrees.
When it is almost ready, I made the top that comes on top of what I take out of the oven.
How to make the countertop
In a bowl, beat the eggs well with the sugar and salt powder until they doubled in volume and turned light in color. Through a sieve I sifted flour and cocoa in the bowl. I homogenized everything with a goal with wide movements.
I poured the composition over the apples and milk cream and eggs, and put them back in the oven for about 25 minutes.
I left everything to cool overnight, and the next day I turned the cake over on a plate and tasted it. A wonder. I didn't have whipped cream in the house to make whipped cream, but I recommend you try it with a little whipped cream on top. It's a crazy combination!
The average grade given by the jury for this recipe is 10
Re & # 539 recipes with Gina Bradea & raquo Sweets recipes & raquo Apple cake and burnt sugar cream, old and tasty recipe
Ingredients Cake with burnt sugar cream
- 6 eggs husband
- 14 tablespoons sugar
- a tablespoon of starch
- two sachets of vanilla sugar
- 700 ml milk
- 4 eggs
- a cup of sugar
- a cup of flour (I measured with the same cup, capacity 150 ml)
- a tablespoon of oil
- a little salt
- edit & # 8211 now I don't make the top from 4 eggs, it comes out too high I halve the quantities and I only make it with 2 eggs
- 200 ml liquid cream
- 200 ml sour cream for cooking
- 2 tablespoons sugar
- a little saffron to give the mixture a slightly yellowish hue
How to prepare cake with burnt sugar cream
Caramelize in a double-bottomed saucepan (20 cm in diameter) 8 tablespoons of sugar until it turns amber.
Tilt the pan so that you caramelize the walls of the vessel with caramel.
Put the milk on the fire and let it boil.
With a whisk, mix the eggs with the remaining 6 tablespoons of sugar, vanilla sugar and starch. Pour the eggs into the hot milk.
Pour the mixture over the pan with caramel.
Put the dish in the oven, on the middle step, on low to medium heat for 30 minutes while you prepare the composition for the countertop.
Separate the egg whites from the yolks. Whisk the egg whites. Add the sugar in 3 steps, but do not add until the previous one is diluted.
Put the yolks over the egg whites, flour, salt, oil and mix gently.
When the 30 minutes have passed, take the bowl out of the oven and put the spoonful of the countertop composition over the burnt sugar cream, level it and put it back in the oven.
Leave until the countertop has taken on a reddish, beautiful color and pass the test with the toothpick.
Remove the pan from the oven and let the cake cool completely for a few hours. I left him overnight.
Make sure that the countertop is not glued to the walls of the vessel, place a plate on top and with a firm movement turn it over on the plate.
Mix whipped cream with sugar and sour cream, add a little saffron (optional).
Garnish the cake ... as you wish, then let it cool.