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Nectar cream cake

Nectar cream cake

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Prepare the tops: beat all the egg whites with a pinch of salt and sugar. Add the egg yolks rubbed with oil, then the vanilla essence and the baking powder sifted with flour. Mix everything well, then divide into three equal parts. Bake the tops in a row for about 15 minutes in the tray with a diameter of 26 cm lined on the bottom with baking paper. Let cool.

Prepare the white cream with the fruit puree that will be on top (or the order can be reversed): put the gelatin to hydrate in 50 ml of cold water for 10 minutes. First mix the cold milk with the sugar with the mixer until it has dissolved (or we put powdered sugar directly, but I didn't have any), then add the cream powder and mix until you get a cream suitable for consistency. Put the gelatine on low heat for a few minutes, but be careful not to boil it as it loses its properties! Stir in the cream. We mash about half of the fruit.

The cake is also mounted in the tray where I baked the tops. Wallpaper the walls with plastic wrap, then put a countertop on the bottom, syrup with some of the syrup in the compote, then put the cream mixed not very well with the fruit puree (I let the cream harden a little more and then I put it on the counter, that's why it looks not very compact). Put the second top over the cream, syrup and set the cake aside until you prepare the cream.

For the nectar cream, hydrate the gelatin in 75 ml of cold water for 10 minutes. Then put on low heat and stir until heated and completely dissolved. Add over the fruit nectar mixed well with the sugar and put the bowl in the freezer until it gains a little consistency. Careful! Check from time to time not to clot at all! Pour over the second countertop, then place the third countertop and syrup as well. Cover with plastic wrap and refrigerate.

The next day, turn the cake on a plate and garnish with cream prepared from powder, milk and sugar, or if desired, dress in whipped cream.

Good appetite!

Ingredients cake with walnuts and chocolate

fried walnut cream with butter and mascarpone:

  • 275 grams of roasted and peeled walnuts (procedure below)
  • 350 grams of unsalted butter, 82% fat, very soft
  • 250 grams of mascarpone (60% fat)
  • 150 ml. whipped cream with 35% fat
  • 250 grams of sugar
  • 1 generous salt powder
  • 1 tablespoon of natural vanilla paste (in its absence, use 3 tablespoons of vanilla extract or 3-4 sachets of vanilla sugar)

Chocolate ganache & # 8211 optional:

  • 150 grams of whipped cream
  • 150 grams of chocolate with 70% cocoa
  • 25 grams of butter

Chocolate and toasted walnut decor & # 8211 optional:

Preparation Cake with walnut and chocolate & # 8211 countertop

The top of this cake is a sponge cake with walnuts, fluffy and tasty, slightly moist, whose step-by-step preparation can be found in the recipe already published, click here. If you want to accentuate the intensity of the chocolate taste of this cake, you can also use a wet chocolate countertop, prepared after the recipe here. From the ingredients specified in the recipe for the sponge cake top with walnut results a top with a diameter of 24 cm and a height of 6 cm, high enough to be nicely sliced ​​& # 8211 transversal & # 8211 in 3 slices.

Roasting walnuts

For the walnut cream but also for the chocolate with walnut decoration I used roasted walnuts and peeled as much as possible. Below I have described how I proceeded.

1. 350 grams of walnut kernel is spread in an even layer on the oven tray. Preheat the oven to 180 ° C. Bake the walnut for about 5-8 minutes, until it turns golden brown and we feel the unmistakable smell of frying.

2. Roast the hot walnuts on a clean, dry kitchen towel. Gather the towel and rub the fried walnut, without pressing too hard, so as not to crush it. Most walnuts will lose their skin from the surface through this operation, which will help to obtain a cream with a much more pleasant appearance. Finally, I put the walnut in a sieve and sifted it, thus removing the dried shell particles that had adhered to the roasted walnut kernel. On the kitchen towel, in the background, you can see how much blackish peel came off through this operation.

3. Weigh 275 grams of fried walnuts that we keep aside for cream. What is left we will use for the chocolate decoration (which, by the way, is optional).

Making the chocolate and walnut decoration

4. This chocolate and walnut decoration is really easy to make and has a visual effect & # 8211 and not only, being delicious & # 8211 very strong. I mentioned, however, that it is optional, because some of you may simply want a walnut cake without a drop of chocolate.

To make this decoration, I put on the fire a saucepan with 2-3 fingers of water and on top of it I placed a heat-resistant bowl, so that the bottom of the bowl does not touch the boiling water (bain marie). In this bowl I put 200 grams of chocolate with 45% cocoa, broken into equal pieces. I let the chocolate melt slowly. Meanwhile, I chopped walnuts with a knife, fried walnuts for decoration.

5. I prepared a sheet of baking paper on top of which I placed a ring for cakes with a diameter of 22 cm. It's really okay to be a little smaller than the diameter of the cake, it will sit better in the end. Once the chocolate melted, I kept aside 2 tablespoons of chopped walnuts and mixed the rest with it. I poured the chocolate into the prepared ring. With a spatula, I spread it in an even layer.

6. Quickly, sprinkled on top the 2 preserved tablespoons of walnuts. I carefully lifted the cake ring and refrigerated the resulting chocolate disc.

7. After it solidified perfectly, I cut the chocolate disk into 12 equal pieces, using a long knife, soaked in hot water and well wiped after each cut.

Walnut cream

8. The 275 grams of fried walnuts kept for the cream are finely ground. In a saucepan, put 150 ml. of whipped cream and 250 grams of sugar. Put the pan on medium heat, watching carefully. When it starts to boil with the bubbles, add the ground walnuts, all at once. Stir vigorously and keep on the fire for 2-3 minutes, then set aside and allow to cool well to room temperature.

9. Butter and mascarpone, well drained of whey, put in a large bowl. It is very important that they are at room temperature, I recommend that they be taken out of the fridge at least 2 hours before we actually start working with them. Add a generous pinch of salt.

10. Froth the butter with the mascarpone cheese with the mixer on high speed. Beat for a few minutes, until the cream increases in volume and becomes frothy.

11. Spoon by spoon, while stirring constantly, add the whole base of boiled walnut cream. It is important that it is not hot at all, so that the cream does not separate somehow.

12. After the cream base has completely incorporated, add the vanilla (vanilla paste, vanilla extract or sugar, but to have an intense vanilla taste that will complement the walnut one very nicely). Mix for a few more moments and the cream will be ready. It is a cream with a light color, very pleasant, very tasty, which is very easy to work, being supple and pleasant.

Assembling the cake with walnuts and chocolate

13. Before moving on to the actual assembly, I have one more step to add to the list of options: chocolate ganache. I used this ganache both for decoration and for assembly, to accentuate the walnut aroma of the countertop and the cream, knowing that the walnut is so well complemented by chocolate. For this, I heated 150 ml on the fire. of whipped cream in a saucepan. I added the broken chocolate in pieces (150 grams, with 70% cocoa) and mixed slowly until it was perfectly homogenous. I added the butter and mixed until incorporated.

14. The top with walnuts can be easily syruped, if you wish, with a syrup that will complement its pleasant aroma, for example one with rum or vanilla. I did not syrup it, this countertop already having a slightly damp texture. So, I placed on the plate, the slice of the countertop for the base and I covered it with 1/3 of the chocolate ganache, in a uniform layer.

15. In order to be sure of obtaining a perfectly straight cake, after this step I continued by fixing the base countertop in a cake ring with a diameter of 24 cm. I spread a generous layer of walnut cream on top of the ganache-covered countertop, which I leveled with a spatula. I continued with the intermediate top, covered with another 1/3 of the ganache, then another thick layer of about 2 cm of the walnut cream. I tried to get layers of countertop and cream with equal thickness, for a pleasant appearance of the cake section.

16. I covered the second layer of cream with the last layer of countertop, pressed lightly and put the cake in the fridge.

Cake with walnut and chocolate & # 8211 cake decoration

17. For the decoration, I used the remaining walnut cream, enough to cover the cake. In addition, I used the amount of ¹⁄3 of ganache that remained unused and the chocolate decoration made earlier. From the cream, I put in a posh, to which I attached a starry dui, about 3 tablespoons of cream. Enough for 12 decorative hazelnuts. If the ganache has hardened, it should be slightly heated, just enough to become fluid again. It is then poured into a small opening pocket.

18. After the cake had cooled well, I carefully removed it from the cake ring.

19. I coated the cake in the remaining walnut cream, both on the sides and on the surface.

20. I carefully smoothed the cream using a metal spatula. I then poured the semi-fluid ganache around the cake, allowing it to drain easily over the edges.

21. From the walnut cream kept in the bag, I formed 12 decorative hazelnuts on the edge of the cake surface.

22. I placed obliquely, on top of each hazelnut, a piece of chocolate decoration with fried walnuts. Because I had a little cream left in my pocket, I formed another hazelnut in the middle. To my taste, the decor is archetypal at this stage and anything I would add would be extra.

Serve cake with walnuts and chocolate

I put the cake in the fridge for 2 hours and then I served it. A very pleasant thing is that this cream does not harden excessively, like other creams with butter. This makes the cake suitable to be served directly from the fridge. Honestly, I didn't keep it in the fridge too long. With a special occasion, this walnut cake disappeared much faster than it had appeared. If you keep the cake in the fridge overnight, it may be advisable to take it out of the fridge for 30 minutes. Maybe even an hour before serving! Anyway, it was a delight! One of the guests said that I stirred up all her sweet childhood memories. I didn't tell him right away, but I had turned mine upside down.

Spiral cake with cocoa cream

Because I had a family birthday, I had to make a cake and I made it Spiral Cake Recipe with Cocoa Cream and white chocolate cream.

I've seen various spiral cake recipes at my colleagues on bucătăraș.ro and it's time to make such a recipe.

I chose to prepare the simple roll sheet and a cocoa cream with butter, as I also prepared at Excellent Cake Recipe.

I love this cocoa cream with butter, because it is the cream that was prepared in the past, until we discovered the chocolate creams with cream.

But I also prepared one white chocolate cream , to give a little color to the cake and diversity of tastes.

Champagne cream cake

1. For the top, beat the eggs with the sugar and salt, then add the softened butter, nuts and cocoa sifted with flour. Stir gently, pour into a cake pan with a removable wall and bake in a hot oven over medium heat for 20 minutes. Remove from the oven, allow to cool and place on a plate. The removable part of the baking tin is also placed around the worktop. Make a syrup from 50 ml of water, 2 tablespoons of sugar, liqueur and lemon juice.

2. For the cream, put the lemon juice and sugar in a bowl and heat gently. Add champagne, egg yolks and grated lemon peel, stirring constantly. Leave it on the fire for a few minutes, being careful not to cut it, then set it aside. Add the soaked gelatin and allow to cool. Whip the cream, then put it in the cream, stirring gently.

3. Pour the cream over the counter and refrigerate for at least 2 hours. For the pistachio mixture, melt the sugar until it caramelizes and the pistachio is incorporated. Pour on an oiled surface and then break into small pieces.

4. When the cream has hardened, remove the removable part from the shape of the cake and garnish with caramelized pistachios, cream, sugar and lemon.

Fasting cake with fruit nectar

For cream & # 259:
300 ml pomegranate nectar
300 ml orange nectar
200 g margarine & # 259
2 sachets of fried pudding or # 539c or 100 g starch
100 g zah & # 259r
2 sachets of vanilla sugar

For decoration:
3 tablespoons sugar
3 tablespoons cocoa
2 tablespoons oil or 1 tablespoon of margarine
3 tablespoons water
150 ml fri & # 537c & # 259 vegetal & # 259
1 pomegranate

Preg & # 259te & # 537ti a & # 537a:
1. For the dough, rub the margarine foam with the sugar. Add the grated peel of the acircie, the baking soda quenched with 1 tablespoon of the juice, the oil and the whipped cream, for a hard-fitting dough that can be modeled with u & # 537urin & # 539 & # 259. & Icircmpar & # 539i dough & icircn 3 & # 537i & icircntinzi on r & acircnd pieces & # 259 & # 539ile on h & acircrtie of baking, in the form of disks with the dimensions t & # 259vii (26 cm) & # 537i thick of 5 cm. Bake the sheets on the baking sheet, on the back of the pan, for 10 minutes, over medium heat, in the preheated oven.
2. For pink cream, & icircnc & # 259lze & # 537ti 150 ml pomegranate nectar. Mix the rest of the pomegranate nectar with a sachet of fried pudding and 50 g sugar and 50 g sugar. Pour the mixture into the hot liquid and stir vigorously until the cream has set, but at least for a minute. Rub soft margarine foam with vanilla sugar. Incorporate the pink cream r & # 259cit & # 259, spoon & # 259 with spoon & # 259, homogenize & acircnd after & # 259 each.
Do the same with the orange cream.
3. Put a sheet on the plate and grease it with pomegranate cream. Cover with the second sheet, which you grease with orange cream. Overlap the remaining sheet and press lightly over the entire surface. Put the cake in the fridge for at least 2 hours.
4. For the icing, boil the water, sugar and cocoa powder over a low heat. After the syrup has thickened, add the margarine. Spread the warm icing on the surface of the cake, in an even layer. Decorate the edges with fri & # 537c & # 259 & # 537 and the middle with pomegranate seeds. & Icircl consume after it has been cold for 3-4 hours.

16 for preparation: 60 min baking: 30 min

Re & # 539et & # 259 by Mihaela Neam & # 539u, Satu Mare

If you are looking for a fasting dessert recipe, go here.

Nectar Cream Cake - Recipes

Create your own cake and give it a special note using Fineti spreadable hazelnut cream and your favorite fruits.


For the filling
For decoration

And Tip

If you want to replace canned fruit with fresh seasonal fruit, prepare a simple syrup by boiling one (1) cup of sugar, 2 cups water and the peel of 1 lemon for about 10 minutes.

Method of preparation

Drain the canned fruit, placing the syrup separately. Cut the fruit into small pieces and mix with the other ingredients for the filling.

Place one of the tops on a cake plate. Sprinkle the top with canned fruit syrup. Cover the worktop with one-third of the filler composition. Repeat the steps with the two remaining countertops and the remaining filling.

Heat the Fineti spreadable hazelnut cream (to spread it more easily) and cover the cake evenly. Refrigerate for at least 120 minutes.

At the end, decorate the cake using a croissant filled with Fineti spreadable cream with hazelnuts and milk and glazed cherries.

Simple recipe for chocolate cake with cream and icing!

The cocoa tops and cream with intense taste make this dessert refined and delicious to measure!


For the countertop:

-40 ml of milk for syrup.

For the cream:

-200 ml of cold cream for 33% cream.

For the glaze:

-100 gr of dark chocolate

-100 gr of milk chocolate

-150 ml of cream for 33% cream.


1.Prepare the cream. Mix the eggs with the sugar in a saucepan.

2. Pour the milk, add the flour and starch, then mix once more until smooth.

3. Put the pan on low heat and boil the cream until it becomes dense, stirring constantly.

4. Add the butter and vanilla, mix until smooth, take the cream off the heat and let it cool completely, covering it with food foil.

5.Prepare the sponge cake. Beat the eggs with the sugar and vanilla, using the mixer.

6. Sift the flour (in 2 batches), the baking powder and cocoa directly into the bowl, then mix well.

7. Grease the form (27 * 18 cm) with oil, pour the dough and distribute it evenly.

8. Shape in a preheated oven to 180 ° C for 25 minutes. Test the toothpicks and let the sponge cake cool completely.

9. Pass with the tip of the knife on the edges of the form, remove it and cut the sponge cake into 2 worktops.

10. Beat the cold cream with the mixer until you get firm tips.

11. Add the cold cream and mix with the mixer until the composition becomes smooth and homogeneous.

12.Place the first countertop in the form, syrup it with milk and cover it with ½ cream.

13. Follow the second countertop and the remaining cream.

14. Break the chocolate into pieces, add the cream, put the pot on the fire and stir constantly, until the chocolate melts and the icing becomes homogeneous.

15. Cover the cake with icing and refrigerate for 5-6 hours.

16. Then pass the knife over the edges of the cake, portion it and remove the shape.

If you like it, share it with your friends!


1 white cake top
4 bananas
2 envelopes of Dr. Qetker chocolate cream cake powder
8 tablespoons caster sugar
500 ml cold milk for chocolate cream
3 sachets of Dr. Qetker whipped cream
450ml cold milk for whipped cream
1 / 2l water with sugar to syrup the tops of the syrup

Method of preparation:

Put 500 ml of milk in a bowl, add over 2 sachets of chocolate cream powder and 8 tablespoons of caster sugar and then mix everything until you get a homogeneous cream. Put the cream in the fridge until we start to fill the cake.

Put 450ml of cold milk in a bowl, add the whipped cream powder and mix until the whipped cream hardens and put it in the fridge for a few minutes.

We take the bananas, peel them and cut them into slices.

We prepare in a bowl water with sugar for syrup.
When we have everything ready, we start filling the slices on the counter.
My countertop was bought commercially so it was ready divided into 3, if you prepare the countertop at home cut it into three levels.
We take the first part of the countertop, put it on a plate and syrup it, add the chocolate cream, spread it evenly over the whole surface and put a row of bananas over the cream.

We take the second top, put it over it and again we add the chocolate cream that we spread evenly and we add again a row of banana slices.

Finally, we put the third part of the top on top, we add over the chocolate cream, we distribute it evenly and over this layer of cream we coat the cake in whipped cream, decorating it according to our preferences.

Chocolate volcano with cream or "lava cake"

Remember the white chocolate coulant we made? For despistadillo, I will tell you that the coulant is a "filled" sponge spice that is lightly cooked in the oven, so that the cooking does not end inside and thus remains liquid. The chocolate volcano is filled with cocoa cream, so that when you put the spoon, the chocolate lava sprouts.

Ingredient: 200 gr. whipped cream or whipped cream, 200 + 250 gr. of dark chocolate for desserts, 250 gr. of ground almonds, 100 gr. cocoa powder, 180 gr. unsalted butter, 100 gr. brown sugar, 300 grams of beaten egg,

Preparation: We start by preparing a kind of butter by mixing whipped cream with 200 grams of lightly melted melted chocolate in the microwave or in a bain-marie. Pour this cream on a pan lined with greaseproof paper and let it cool.

To prepare the cake batter, mix the cocoa powder with the ground almonds. On the other hand, melt the rest of the chocolate for desserts, butter and brown sugar over low heat. Once these ingredients are melted, pour them over the almond mixture.

Now, without stopping to beat, we add the eggs one by one. Finish mixing the dough and pour it into the flaneritas without reaching the edge. We take pieces of cocoa and cream curd and put them in the dough forms.

Bake the volcanoes at about 140 degrees for 20 minutes. Serve unchanged and warm.

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Full article: Recetin »recipes» Desserts for children » Chocolate volcano with cream or "lava cake"

Cream cream with Nutella and mascarpone simple, quick, cold recipe

Cream cream with Nutella and mascarpone simple, quick, cold recipe. Quick hazelnut chocolate cream. How to make Ferrero Rocher cake cream with only 2 ingredients, without boiling? Cake cream and homemade Nutella cakes.

Our readers already know that we recently published a homemade Nutella recipe (the recipe here). It's so good that I've been doing it several times since then.

My son recently turned 9 and wanted a Nutella family birthday cake. I chose to make him a Ferrero Rocher Cake with chocolate and hazelnuts. For his friends invited to his birthday I made the delicious Spiral Cake which was a great success (the recipe here).

This cream cake with Nutella and mascarpone is prepared in a few minutes, does not require heat treatment and contains only two ingredients. We are talking about real Nutella (from Ferrero) or homemade and NOT about crap like Finetti (or Fineti) or other cheap imitations.

For the Ferrero Rocher Cake I mentioned in the introduction (recipe soon!) I also made some fluffy and flavored countertops with hazelnuts & # 8211 see the recipe here.

As well as a second chocolate cream with mascarpone & # 8211 see the recipe here.

From these quantities results 1.3 kg of cream cake with enough Nutella to fill and coat a cake with a diameter of 26 & # 8211 28 cm. The Nutella: mascarpone ratio is 1: 2.


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