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Coarse cake

Coarse cake


Wheat:

Beat the egg whites with a pinch of salt. Gradually add the sugar and continue mixing until the meringue becomes shiny. Add the poppy seeds and coconut, and at the end the flour mixed with baking powder.

Pour the composition into a tray (20/30 cm) lined with baking paper and put in the oven over low heat until lightly browned on top.

Cream:

Rub the yolks with 6 tablespoons of sugar until they become whitish. Add the starch and mix well so that no lumps form. Unwrap everything with cold cans and put on the stove over low heat. Stir continuously until the composition thickens. Let it cool.

Meanwhile, beat the butter with the remaining 2 tablespoons of sugar and vanilla and add it a little in the well-cooled egg yolk cream.

The cream obtained is evenly distributed on the poppy top.

Syrup:

We caramelize the sugar, then "quench" it with cold water. Beware of steam! Leave to cool and from time to time stir to melt the caramel sugar. After cooling, add the liqueur.

We syrup the biscuits, then line them nicely over the layer of cream.

Glaze:

Melt the chocolate together with the butter and liquid cream. Bring the composition to the boil and then mix. Leave to cool.

When it has reached the consistency of a thicker cream, pour it over the cookie sheet.

Refrigerate for a few hours, then portion.


Coarse cake

Coarse cake is one of my children's favorites. Although I prepared it many times, only now I managed to post it on the blog. Coarse cake it is an easy cake to prepare, with simple ingredients available to anyone. If you prepare it you will definitely fall in love with it !!

Coarse Cake Ingredient

a vanilla stick / vanilla essence

200 ml coffee syrup (water, sugar and instant coffee)

200 g chocolate icing.

How to prepare Tosca Cake

Separate the egg whites from the yolks.

Beat the egg whites with the sugar and leave the yolks aside for the cream.

Over the beaten egg whites, add the poppy seeds, incorporate lightly and then add the sifted flour together with the baking powder.

Pour the top composition in a tray (20/35 cm approximately), lined with baking paper and put in the preheated oven for about 25 minutes at the right heat (for the electric one I think somewhere around 180 degrees C).

While the top is in the oven, prepare the cream.

The remaining yolks mix well with the sugar and starch and thin with a little cold milk.

Bring the rest of the milk to a boil in a thick-walled bowl or saucepan, along with the seeds from the vanilla stick and the stick itself.

When the milk boils, remove the bar and pour it over the egg mixture, stirring constantly.

Pour the resulting composition back into the bowl and boil stirring until it thickens. Leave to cool and then incorporate the butter at room temperature with the mixer.

Spread the cream over the baked and cooled countertop, put a row of biscuits on top and sprinkle with coffee syrup. After the syrup has penetrated the biscuits, glaze the cake with the chocolate icing

Before being portioned, keep it cold for 4-5 hours or in the evening until morning.

I used a chocolate icing from Dr. Oetker. I melted the contents of the envelopes by placing them in a bowl of hot water.

You can also use ordinary 200 g chocolate, which you melt together with 100 ml of whipped cream and a cube of butter. When it becomes fluid (without boiling), pour it over the cake.

I mounted the cake in a detachable metal frame, but you can also mount it in the tray where you baked the top.


Tosca Cake & # 8211 Anyta Cooking

Little help! The top of the Tosca Cake is prepared as in Cake with poppy seeds and cream . You can also look at that recipe.

Beat the eggs very well with salt powder until they froth hard and add the powdered sugar, then the poppy seeds. No more mixers, let's move on to the spatula!
Mix lightly with a spatula, slowly, from top to bottom. Careful! Do not remove air from the dough to keep the texture fluffy. Add the coconut, baking powder and mix with the dough obtained.

Pour the composition into a tray with dimensions of 25-35 cm, lined with baking paper (so you can take out the cake easier then). Level the dough nicely with a spatula. Place the tray in the preheated oven at 170 ° C for 15-20 minutes.

(Find adjustable tray from Patisse and in our store, which adjusts from 25 cm to 46 cm - the large side - and 17 cm to 32 cm - the small side - having a height of 5 cm.)

How do we prepare vanilla cream?

Vanilla cream (pastry cream) is the classic filling for eclairs, choux a la crème, cream, cream, croissants & # 8211 stuffed croissants, fruit cakes or tarts, etc. .

  1. Dilute the cornstarch with a little cold milk.
  2. Bring the milk to a boil.
  3. Add the vanilla essence.
  4. Meanwhile, mix the yolks with the sugar until you get a creamy, light-colored mixture.
  5. Add the dissolved cornstarch and mix well.
  6. Pour the warm milk over the yolks, stirring constantly.
  7. Finally, leave on medium heat, stirring constantly, until the cream thickens.
  8. READY! Wait for them to cool before using them.

You can watch how the vanilla cream is prepared in this video:

Cake assembly:

First of all, rub the butter, which is at room temperature with a tablespoon of powdered sugar.

Mix the butter well with the vanilla cream and leave to cool for 10 minutes. Allow the countertop to cool before placing the cream on top.

Soak the biscuits, one by one in a few ml of coffee, then put over the cream, arranging nicely. Leave the cake to cool until the icing is ready.

How do you prepare the glaze?

Melt the chocolate, along with the whipped cream, then pour over the cake.

Finally, decorate the Tosca cake to taste, for example with coconut flakes and leave the cake in the fridge for 12 hours before serving.


Tosca Cake & # 8211 Anyta Cooking

Little help! The top of the Tosca Cake is prepared as in Cake with poppy seeds and cream . You can also look at that recipe.

Beat the eggs very well with salt powder until they froth hard and add the powdered sugar, then the poppy seeds. No more mixers, let's move on to the spatula!
Mix lightly with a spatula, slowly, from top to bottom. Careful! Do not remove air from the dough to keep the texture fluffy. Add the coconut, baking powder and mix with the dough obtained.

Pour the composition into a tray with dimensions of 25-35 cm, lined with baking paper (so you can take out the cake easier then). Level the dough nicely with a spatula. Place the tray in the preheated oven at 170 ° C for 15-20 minutes.

(Find adjustable tray from Patisse and in our store, which adjusts from 25 cm to 46 cm - the large side - and 17 cm to 32 cm - the small side - having a height of 5 cm.)

How do we prepare vanilla cream?

Vanilla cream (pastry cream) is the classic filling for eclairs, choux a la crème, cream, cream, croissants & # 8211 stuffed croissants, fruit cakes or tarts, etc. .

  1. Dilute the cornstarch with a little cold milk.
  2. Bring the milk to a boil.
  3. Add the vanilla essence.
  4. Meanwhile, mix the yolks with the sugar until you get a creamy, light-colored mixture.
  5. Add the dissolved cornstarch and mix well.
  6. Pour the warm milk over the yolks, stirring constantly.
  7. Finally, leave on medium heat, stirring constantly, until the cream thickens.
  8. READY! Wait for them to cool before using them.

You can watch how the vanilla cream is prepared in this video:

Cake assembly:

First of all, rub the butter, which is at room temperature with a tablespoon of powdered sugar.

Mix the butter well with the vanilla cream and leave to cool for 10 minutes. Allow the countertop to cool before placing the cream on top.

Soak the biscuits, one by one in a few ml of coffee, then put over the cream, arranging nicely. Leave the cake to cool until the icing is ready.

How do you prepare the glaze?

Melt the chocolate, along with the whipped cream, then pour over the cake.

Finally, decorate the Tosca cake to taste, for example with coconut flakes and leave the cake in the fridge for 12 hours before serving.


Tosca Cake & # 8211 Anyta Cooking

Little help! The top of the Tosca Cake is prepared as in Cake with poppy seeds and cream . You can also look at that recipe.

Beat the eggs very well with salt powder until they froth hard and add the powdered sugar, then the poppy seeds. No more mixers, let's move on to the spatula!
Mix lightly with a spatula, slowly, from top to bottom. Careful! Do not remove air from the dough to keep the texture fluffy. Add the coconut, baking powder and mix with the dough obtained.

Pour the composition into a tray with dimensions of 25-35 cm, lined with baking paper (so you can take out the cake easier then). Level the dough nicely with a spatula. Place the tray in the preheated oven at 170 ° C for 15-20 minutes.

(Find adjustable tray from Patisse and in our store, which adjusts from 25 cm to 46 cm - the large side - and 17 cm to 32 cm - the small side - having a height of 5 cm.)

How do we prepare vanilla cream?

Vanilla cream (pastry cream) is the classic filling for eclairs, choux a la crème, cream, cream, croissants & # 8211 stuffed croissants, fruit cakes or tarts, etc. .

  1. Dilute the cornstarch with a little cold milk.
  2. Bring the milk to a boil.
  3. Add the vanilla essence.
  4. Meanwhile, mix the yolks with the sugar until you get a creamy, light-colored mixture.
  5. Add the dissolved cornstarch and mix well.
  6. Pour the warm milk over the yolks, stirring constantly.
  7. Finally, leave on medium heat, stirring constantly, until the cream thickens.
  8. READY! Wait for them to cool before using them.

You can watch how the vanilla cream is prepared in this video:

Cake assembly:

First of all, rub the butter, which is at room temperature with a tablespoon of powdered sugar.

Mix the butter well with the vanilla cream and leave to cool for 10 minutes. Allow the countertop to cool before placing the cream on top.

Soak the biscuits, one by one in a few ml of coffee, then put over the cream, arranging nicely. Leave the cake to cool until the icing is ready.

How do you prepare the glaze?

Melt the chocolate, along with the whipped cream, then pour over the cake.

Finally, decorate the Tosca cake to taste, for example with coconut flakes and leave the cake in the fridge for 12 hours before serving.


Ingredients for the Tosca cake recipe

  • 8 eggs
  • 200 g sugar for countertop and another 8 tablespoons for cream
  • 50 g coconut
  • 100 g mac
  • 4 tablespoons flour
  • 1 sachet of vanilla pudding powder
  • 300 g margarine or butter
  • 250 g chocolate
  • Biscuits with cocoa probably 300g-enough to cover the tray in which the top is made
  • 300 ml milk
  • 1 baking powder

How to make Tosca cake?

Then we put 50 g of coconut + 100 g of poppy seeds and at the end 4 tablespoons of flour + a baking powder quenched in lemon juice.

Pour the composition into a greased and lined tray. Leave it in the preheated oven for 15-20 minutes.

I baked it in a 30 & 30530 cm tray.

Cream for Tosca cake

8 yolks + 8 tablespoons of sugar rub well. Add 300 ml of milk and an envelope of vanilla pudding.

Boil the composition on a steam bath until it thickens like mayonnaise. Let it cool well and then gradually add 300 grams of margarine or butter mixing well.

The cream is spread evenly over the counter.

On top of the cream we place cocoa biscuits next to each other (I made a pandispan countertop from 4 eggs because I don't like to use biscuits instead of countertop).

Pour melted chocolate over the biscuits in which I added 2 tablespoons of oil.

Leave the Tosca cake to cool overnight and cut with a slightly heated knife. I cut it after 2 hours and that's why the cream appears a little softer in the picture. I assure you that the concrete hardens overnight.

I can't wait for you to try this cake too, it's a simple and delicious recipe.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

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Tosca Cake & # 8211 Anyta Cooking

Little help! The top of the Tosca Cake is prepared as in Cake with poppy seeds and cream . You can also look at that recipe.

Beat the eggs very well with salt powder until they froth hard and add the powdered sugar, then the poppy seeds. No more mixers, let's move on to the spatula!
Mix lightly with a spatula, slowly, from top to bottom. Careful! Do not remove air from the dough to keep the texture fluffy. Add the coconut, baking powder and mix with the dough obtained.

Pour the composition into a tray with dimensions of 25-35 cm, lined with baking paper (so you can take out the cake easier then). Level the dough nicely with a spatula. Place the tray in the preheated oven at 170 ° C for 15-20 minutes.

(Find adjustable tray from Patisse and in our store, which adjusts from 25 cm to 46 cm - the large side - and 17 cm to 32 cm - the small side - having a height of 5 cm.)

How do we prepare vanilla cream?

Vanilla cream (pastry cream) is the classic filling for eclairs, choux a la crème, cream, cream, croissants & # 8211 stuffed croissants, fruit cakes or tarts, etc. .

  1. Dilute the cornstarch with a little cold milk.
  2. Bring the milk to a boil.
  3. Add the vanilla essence.
  4. Meanwhile, mix the yolks with the sugar until you get a creamy, light-colored mixture.
  5. Add the dissolved cornstarch and mix well.
  6. Pour the warm milk over the yolks, stirring constantly.
  7. Finally, leave on medium heat, stirring constantly, until the cream thickens.
  8. READY! Wait for them to cool before using them.

You can watch how the vanilla cream is prepared in this video:

Cake assembly:

First of all, rub the butter, which is at room temperature with a tablespoon of powdered sugar.

Mix the butter well with the vanilla cream and leave to cool for 10 minutes. Allow the countertop to cool before placing the cream on top.

Soak the biscuits, one by one in a few ml of coffee, then put over the cream, arranging nicely. Leave the cake to cool until the icing is ready.

How do you prepare the glaze?

Melt the chocolate, along with the whipped cream, then pour over the cake.

Finally, decorate the Tosca cake to taste, for example with coconut flakes and leave the cake in the fridge for 12 hours before serving.


Tosca Cake & # 8211 Anyta Cooking

Little help! The top of the Tosca Cake is prepared as in Cake with poppy seeds and cream . You can also look at that recipe.

Beat the eggs very well with salt powder until they froth hard and add the powdered sugar, then the poppy seeds. No more mixers, let's move on to the spatula!
Mix lightly with a spatula, slowly, from top to bottom. Careful! Do not remove air from the dough to keep the texture fluffy. Add the coconut, baking powder and mix with the dough obtained.

Pour the composition into a tray with dimensions of 25-35 cm, lined with baking paper (so you can take out the cake easier then). Level the dough nicely with a spatula. Place the tray in the preheated oven at 170 ° C for 15-20 minutes.

(Find adjustable tray from Patisse and in our store, which adjusts from 25 cm to 46 cm - the large side - and 17 cm to 32 cm - the small side - having a height of 5 cm.)

How do we prepare vanilla cream?

Vanilla cream (pastry cream) is the classic filling for eclairs, choux a la crème, cream, cream, croissants & # 8211 stuffed croissants, fruit cakes or tarts, etc. .

  1. Dilute the cornstarch with a little cold milk.
  2. Bring the milk to a boil.
  3. Add the vanilla essence.
  4. Meanwhile, mix the yolks with the sugar until you get a creamy, light-colored mixture.
  5. Add the dissolved cornstarch and mix well.
  6. Pour the warm milk over the yolks, stirring constantly.
  7. Finally, leave on medium heat, stirring constantly, until the cream thickens.
  8. READY! Wait for them to cool before using them.

You can watch how the vanilla cream is prepared in this video:

Cake assembly:

First of all, rub the butter, which is at room temperature with a tablespoon of powdered sugar.

Mix the butter well with the vanilla cream and leave to cool for 10 minutes. Allow the countertop to cool before placing the cream on top.

Soak the biscuits, one by one in a few ml of coffee, then put over the cream, arranging nicely. Leave the cake to cool until the icing is ready.

How do you prepare the glaze?

Melt the chocolate, along with the whipped cream, then pour over the cake.

Finally, decorate the Tosca cake to taste, for example with coconut flakes and leave the cake in the fridge for 12 hours before serving.


Tosca Cake & # 8211 Anyta Cooking

Little help! The top of the Tosca Cake is prepared as in Cake with poppy seeds and cream . You can also look at that recipe.

Beat the eggs very well with salt powder until they froth hard and add the powdered sugar, then the poppy seeds. No more mixers, let's move on to the spatula!
Mix lightly with a spatula, slowly, from top to bottom. Careful! Do not remove air from the dough to keep the texture fluffy. Add the coconut, baking powder and mix with the dough obtained.

Pour the composition into a tray with dimensions of 25-35 cm, lined with baking paper (so you can take out the cake easier then). Level the dough nicely with a spatula. Place the tray in the preheated oven at 170 ° C for 15-20 minutes.

(Find adjustable tray from Patisse and in our store, which adjusts from 25 cm to 46 cm - the large side - and 17 cm to 32 cm - the small side - having a height of 5 cm.)

How do we prepare vanilla cream?

Vanilla cream (pastry cream) is the classic filling for eclairs, choux a la crème, cream, cream, croissants & # 8211 stuffed croissants, fruit cakes or tarts, etc. .

  1. Dilute the cornstarch with a little cold milk.
  2. Bring the milk to a boil.
  3. Add the vanilla essence.
  4. Meanwhile, mix the yolks with the sugar until you get a creamy, light-colored mixture.
  5. Add the dissolved cornstarch and mix well.
  6. Pour the warm milk over the yolks, stirring constantly.
  7. La urmă, lăsăm la foc mediu, amestecând neîncetat, până se îngroașă crema.
  8. GATA! Așteptați să se răcească până le folosiți.

Puteți să vă uitați cum se prepară crema de vanilie în acest video:

Ansamblare prăjitură:

Înainte de toate, frecați untul, aflat la temperatura camerei cu o lingură de zahăr pudră.

Amestecați bine untul cu crema de vanilie și lăsați la rece, timp de 10 minute. Lăsați blatul să se răcească înainte de a pune crema deasupra.

Muiați biscuiții, una câte una în câteva ml de cafea, apoi puneți peste cremă, aranjând frumos. Lăsați prăjitura la rece, până pregătiți glazura.

Cum pregătiți glazura?

Topiți ciocolata, împreună cu frișcă lichidă, apoi turnați peste prăjitură.

În final, decorați după gust prăjitura Tosca , de exemplu cu fulgi de nucă de cocos și lăsați prăjitura la frigider, 12 ore, înainte de a o servi.


Video: Coarse Semolina cake, hereseh هريسة الشامية