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Castle cake

Castle cake

There will be 2 countertops, one as the base for the castle, and from the 2nd we will prepare the base for the turrets.

Countertops:

1st countertop:

From 12 eggs: Separate the egg whites from the yolks. Whisk the egg whites, then add 12 tablespoons of sugar, mix until the sugar melts, add the yolks, then 12 tablespoons flour and 2 teaspoons baking powder.

2nd block:

From 6 eggs: Separate the egg whites from the yolks. Beat the egg whites, then add 6 tablespoons of sugar, mix until the sugar melts, add the yolks, then 6 tablespoons flour and 1 teaspoon baking powder.

While the tops are baking, prepare cream so:

Separate the cherries from the juice. Put the juice on the fire with 8 tablespoons of sugar. When the sugar has melted, add 8 tablespoons of starch and mix until it thickens. The cherries are pureed and then added to the composition. Then leave to cool.

Meanwhile, prepare the whipped cream: 600 g sour cream + 6 tablespoons sugar, beat until hardened. When the cherry cream has cooled, mix it with whipped cream.

Colored turrets:

Melt the chocolate with 4 tablespoons of milk, when it is melted add the dye. Then each turret is passed through the chocolate and placed aside.

Assembly:

The first top is cut in two and syruped. Put the cream and place the cut part on top. Garnish with the cream all around (this will be the base of the castle).

From the second countertop cut 5 pieces with a glass and 1 piece with a bowl (to be slightly larger than the glass). Cut all the pieces in half and fill with cream.

The larger piece is placed in the middle and over it we put 1 small piece. The other 4 pieces are placed on the corners of the base. It is decorated with cream all around, and finally the colored turrets are placed on top.





The castle with pudding cream and chocolate icing is a delicious homemade cake that can take the shape of a castle cake. Knead all together and divide into 2 parts. On one side, bake 2 sheets on the back of the tray. On the other side, which is mixed with cocoa, 12 sticks as thick as a pencil and as long as a tray are shaped by hand. Bake on the back of the tray. After baking, cut the sheets into three equal parts.

Cream: 2 puddings that are boiled in 600ml milk and after cooling mix with a butter squeezed water and rubbed with 250g sugar.

How to place: Put a sheet, grease with cream and place 3 sticks. Then grease it again with cream and put 2 sticks. Grease again with cream and place a stick on top of the pyramid. Grease the other two parts of the sheet with cream and place on the side. Put the icing and whipped cream over the two castles.

Cold icing: 6 tablespoons powdered sugar, 3 tablespoons cocoa, 2 tablespoons water. All mix well and add a little butter and vanilla to taste.


The technique of making a castle cake

For this cake I used a tray with a diameter of 25/31. The cake can be made with any countertop or cream, but I chose the following option:
3 countertops - one of 6 eggs and two of 5 eggs first with cocoa,

at the second I divided the composition in two and a half I left it like that and in the other half I put 2lg of cocoa, then I put in the tray with the pos a white row, a brown one

the third is the same, but instead of cocoa I put a cappuccino and rum essence.

# 2 smooth

For the cream I used like this: a vanilla pudding cream that I mixed with white ganache cream (2oog white chocolate + 150ml whipped cream) chocolate pudding cream mixed with chocolate ganache cream (200 g chocolate + 200ml whipped cream) and mousse de orange.
Cake assembly:
I cut the brown top into three, and the other two, on the first level I used four sheets, and on the second three sheets from which I cut a round cake and from the remaining edge I cut with a glass circles for turrets, with the same I also cut the corners of the first level glass.


Edited by lissa, 11 November 2008 - 05:02 PM.

# 3 smooth

After the cake has been assembled

I started to put cream, brown syrupy top, white and brown cream on top,

brown-white striped top and syrup, then white-brown cream, above the top with syrupy cappuccino, then the orange mouss and brown top
it looks ready filled,

I wrap it in foil and let it cool for a few hours, it can stay from evening to morning.

# 4 smooth

here I straightened the edges and that's what the layers look like,

# 5 smooth

And I start decorating, but. Before decorating any cake, I always cover it with a thin layer of whipped cream, the same color with which I decorate the cake, in order to straighten very well the edges and any unevenness.


so it's ready dressed in whipped cream, then I put the small pieces of countertop around the turrets and on the edge of the cake, I put the tip on the turrets, I wear it, I make grass and I put the popcorn.

# 6 smooth

The tips of the turrets can be placed from the wafer,
I make them from powdered milk paste, in order to make it easier, I make a cone from a harder tzipla or maybe from a cardboard and wrap it in shells, I straighten the longer part and put the pieces of foil inside to stand mai tzapan,


# 7 smooth

spread the paste and roll it after the cornet, cut the excess and glue the edge a little, then let it harden for 2 minutes and remove the cornet.


# 8 smooth

after they harden, they are implanted in the cornet

and the gate is made according to preference

# 9 btunde

Edited by btunde, 11 November 2008 - 09:02 PM.

# 10 hopsieu_ari

# 11 justy

# 12 smooth

Btunde, you are very pretty, you saw that it is not complicated and the children are impressed by castle, it can also be made smaller or other shape, it seemed to me that it is easier and the coincidence that at all the castles I made the celebration turned 6 years old and then I left it with 6 turrets.

Hopsieu_ari,Thank you for your congratulations.

Justy,Yes . the top looks good like this and I like to combine the cream and the top with a cake, so that the slice looks good.

# 13 sparrow

Excellent explanations & # 33 It would have been useful for me in the winter, when I made the cake for my niece, who turned 6 years old and I made her castle cake & # 33 Yes it is not known how When the opportunity arises and I steal an idea and I make my work easier and it comes out even better and beautiful & # 33 Thank you & # 33

# 14 smooth

Sparrow ..with pleasure, maybe you still have the opportunity to make a castle cake and then it will surely be easier for you,
I don't think I saw it, maybe you have a picture and put it here

I say that it would be good for those who made a castle cake to put a picture here, because maybe this is how other girls who want to do it are inspired.

# 15 sparrow

Sparrow ..with pleasure, maybe you still have the opportunity to make a castle cake and then it will surely be easier for you,
I don't think I saw it for you, maybe you have a picture and put it here

I say that it would be good for someone who has made a castle cake to put a picture here, because maybe this is how other girls who want to make it are inspired.

Really inspiring I don't know if it's that great, but here it is:
Unfortunately, only the turrets in the decoration were made by me, a technique similar to the one you described, otherwise. decorations. what is seen. My niece at the time had a period when she was crazy about dinosaurs. That's why the cake has a theme & # 33
I had a session, exams and Saturday and Sunday, her birthday was Sunday, I arrived so late.
You can see the technique, the rigorous explanations, the specialist is the specialist & # 33


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Classic cakes, April 19-20

In the classic cake course, students will experience the obtaining of cakes and desserts that have contributed and contribute to the success of many confectioneries in European countries with a tradition in confectionery such as France, Austria or Hungary.

Starting from established classic recipes, in this interactive course the participants can learn the secrets of obtaining fluffy and wet countertops as well as various types of creams. During the course you can learn how to combine raw materials to obtain 13 classic cakes, which are also found in the offer of the most famous confectioneries in Central Europe.

In this intensive course you will prepare the following classic recipes adapted to today's requirements:

  • Mascarpone and vanilla cream cake, flourless chocolate top
  • Sacher cake - chocolate cake with apricot jam
  • Raspberry cake with lavender - raspberry insert, white chocolate mousse and lavender
  • "Cardinal" cake with strawberries - meringue and whipped cream with strawberries
  • "Cardinal" chocolate cake - meringue top and chocolate cream
  • Bear cake - with dark chocolate ganache and raspberries
  • Károlyi cake - cake with chocolate cream with butter and egg
  • Truffle cake - top with walnut and chocolate ganache cream
  • Eszterházy cake - dacquoise walnut top and vanilla cream
  • Doboş cake - classic sponge cake top with chocolate cream, garnished with burnt sugar plates
  • Apple cake - top with walnuts and caramelized apples, combined with vanilla cream
  • Castle cake - top with walnut and caramel cream with cream
  • Black Forest Cake - with Sacher countertop and chocolate cream, vanilla cream and cherry insert

The course is practical and by going through the recipes the students will learn the whole technological process of preparing cakes and will learn new work techniques, under the guidance of the trainer. The raw materials used to prepare the recipes can be found in the offer of Romanian distributors and are natural such as: real chocolate, butter with a minimum fat of 80%, natural cream, frozen or fresh fruit, vanilla bar, etc.

The workshop is led by Lengyel confectioner László Levente. The course is translated into Romanian.


Cake "Ruins of the Princely Castle" - a phenomenal dessert that melts in your mouth!

There are several variants of this phenomenal dessert, but they are all different, the common element being only its shape, which alludes to a ruined castle. Today the team Bucătarul.eu offers you the variant with meringue and sweet cream of condensed milk and butter - an unforgettable delight. Tried once, this dessert will definitely become one of your favorites!

Ingredients for meringue

Note: See Measuring Ingredients

Cream ingredients

- 8 tablespoons of condensed milk

Note: See Measuring Ingredients

High Ingredient

- 150 g of pitted prunes

Note: See Measuring Ingredients

Method of preparation

1. Beat the egg whites hard, using a mixer or whisk.

2. Gradually add the sugar, one teaspoon at a time, continuing to mix. Mix until the sugar melts and the foam becomes thick and shiny. If you overturn the bowl with foam and it does not drain, it means it is perfect.

3. Line a tray with baking paper.

4. Using a spoon or pastry posh, form foam moths on the baking tray.

5. Bake the meringues for 10 minutes at a temperature of 110 degrees. Then lower the temperature to 70-90 degrees and bake for another 2 hours with the oven door slightly open.

6. Leave the meringues in the oven turned off for another 1-1.5 hours to dry.

7. Meanwhile, prepare the cream. Beat the soft butter (at room temperature) and the condensed milk with the mixer. If the cream is too fluid, you can put it in the fridge for 10-15 minutes.

8. Grind the walnuts a little with a blender or a knife. Leave a few whole nuts for ornament.

9. Soak the prunes in boiling water for 5 minutes. Drain and dry. Cut them into the desired shape. Leave a few whole plums for ornament.

10. Cut the chocolate into small cubes.
Assemble the cake.

11. Soak each meringue in cream and arrange the first layer of meringue cake on a flat plate. Fill the gaps with walnuts, plums and pieces of meringue, also soaked in cream,

12. The next layer will be again with the meringues soaked in cream. Alternate the layers until the meringues are finished.

13. Finally pour the remaining cream over the cake.

14. Sprinkle the cake with nuts, plums and chocolate. Garnish with plums and whole walnuts.

15. Refrigerate for 6-12 hours.

16. Slice the cake with a sharp knife and serve with pleasure!


The castle with pudding cream and chocolate icing is a delicious homemade cake that can take the shape of a castle cake. Knead all together and divide into 2 parts. On one side, bake 2 sheets on the back of the tray. On the other side, which is mixed with cocoa, 12 sticks as thick as a pencil and as long as a tray are shaped by hand. Bake on the back of the tray. After baking, cut the sheets into three equal parts.

Cream: 2 puddings that are boiled in 600ml milk and after cooling mix with a butter squeezed water and rubbed with 250g sugar.

How to place: Put a sheet, grease with cream and place 3 sticks. Then grease it again with cream and put 2 sticks. Grease again with cream and place a stick on top of the pyramid. Grease the other two parts of the sheet with cream and place on the side. Put the icing and whipped cream over the two castles.

Cold icing: 6 tablespoons powdered sugar, 3 tablespoons cocoa, 2 tablespoons water. All mix well and add a little butter and vanilla to taste.


Video: Birthday Cake Ideas: The Princess Castle Cake Birthday Cake (November 2021).