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Cake with vanilla cream and krantz

Cake with vanilla cream and krantz


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Rock 1: Mix the egg whites with a pinch of salt. When the egg whites are hard, add the sugar and vanilla sugar and mix for a few more minutes. Then gradually add, mixing after each one: the yolks, the milk and the oil. At the end we incorporate the flour mixed with the baking powder.

Pour the composition in a round shape (26cm) lined on the bottom with baking paper and put in the preheated oven at 175 degrees for about 30 minutes.

Rock 2: mix the egg whites with a pinch of salt then add, continuing to mix the sugar. Slightly incorporate the walnut, pour the composition in the tray lined with baking paper and put in the oven at 175-180 degrees for 25 minutes, then leave the oven door open for another 5-10 minutes.

We make the tops one by one and leave them to cool.

Cream: rub the yolks with the sugar then mix with the flour and gradually add the milk. Put on the fire and let it boil, stirring constantly, until it thickens and becomes like a pudding. At the end add the vanilla sugar and vanilla essence. Remove from the heat and add the butter, stirring until it melts and is well incorporated into the cream. Let it cool.

Mix the 300 ml whipped cream, set aside 4 tablespoons for garnish. Then pour the cooled vanilla cream over the whipped cream and mix until smooth.

Divide the cream into 3 parts: 2 larger and one smaller part for dressing the cake.

Krantz: caramelize the sugar in a bowl with a thicker bottom and when the sugar has completely caramelized (be careful not to burn) add lightly fried walnuts. Mix well and pour on an Al foil.

After it has cooled, place the walnut pieces with caramel on a towel, fold the towel and crush with a rolling pin until you get the desired pieces.

Assembly:

- cut the first top in two and place the first sheet on a plate over which we place the ring on the cake tray

- we syrup the first sheet over which we spread the first part of the cream with a spoon

- place the walnut top over the cream and put the second part of the cream, leveling it nicely

- put the other countertop sheet and syrup it

- Refrigerate for an hour

- take it out of the fridge and remove the ring, then grease the cake with the rest of the cream all around and on top

- garnish with krantz on top and on the sides and with whipped cream set aside we make some popcorn with pos (they also sprinkled over krantz whipped cream)

Refrigerate until the next day or at least 3-4 hours.


Gift cake

For the meringue top, mix the egg whites with the salt powder. Add the sugar and mix until it melts. Stirring lightly with a spatula, add the cooked ground hazelnuts mixed with starch. Pour the composition into the tray in which I put baking paper and bake over medium heat, until well browned and crispy.

You can bake a single countertop in a larger tray or two countertops in the same tray. I baked it in a larger tray and then cut it in half to get two tops of the desired size.

For the carrot top, mix the egg whites with the salt powder and then with the sugar. Separately rub the yolks, over which we add the melted butter and then the finely grated carrot. Over the yolks, add the egg whites, then the ground hazelnuts mixed with baking powder. Put the composition in the tray with baking paper and put in the hot oven for 40-45 minutes.

For the vanilla cream, mix the yolks with the sugar and starch, then gradually add the milk, mixing well with the whisk. Put the pot on low heat and cook until it thickens, stirring constantly. After it cools completely, mix the cream with 200 g of soft butter. Gradually put the butter in the cream, stirring constantly.

For the cream cheese, mix the whipped cream, add powdered sugar to taste. If necessary, add a sachet of whipping cream. Lightly mix whipped cream with cream cheese.

For the hazelnut krantz, caramelize the sugar, add the ripe hazelnuts and quickly pour the contents on a damp board. Chop the caramelized hazelnuts with a rolling pin.

For assembly, place a meringue top, vanilla cream and krantz, carrot top, cream cheese and krantz, the last meringue top. We cover the whole cake in cream cheese. I put two aluminum foils over the cake to mimic the shape of the ribbons that tie a gift. I wrapped the whole cake in krantz, then I removed the foil and, on the remaining white strips, I placed 3 gift figurines that I made from melted white chocolate.

For the gift bow (which came out more like a butterfly) I melted white chocolate, over which I sprinkled hazelnut krantz.


A delicious dessert recommended for festive meals or when you want to impress your guests. With a crunchy walnut taste, the krantz cake is very easy to prepare, so you don't have to buy it from the confectionery. We tell you the easiest recipe:

How to make krantz cake like in a confectionery:

There is no crispier dessert than krantz cake. A German delicacy with vanilla cream, the walnut cake is in the top of everyone's preferences. We recommend you try the best dessert. We tell you the recipe below, step by step.

Learn how to make a confectionery-like krantz cake with nuts and delicious cream.

Method of preparation:

For the top, beat the egg whites with the sugar until they become foam, then add the yolks gradually, followed by the walnuts and flour.

Pour the dough into a cake tin lined with baking paper. Bake on medium heat, 180 degrees for about 20 minutes.

Make the cream from the 4 eggs beaten with sugar and milk, then boiled in a bain marie, until thickened. Set aside the egg paste and beat the butter separately until it becomes frothy. After the cream has cooled, add the beaten butter. Refrigerate, cool.

The cranberry is made by caramelizing the sugar, over which the crushed walnuts are poured. Mix well, then pour into a pan and leave to cool. When the caramel has hardened, it is broken and ground. Choose or strain the large pieces of caramelized walnut.

Cut the cooled top in half and grease with half the cream, then sprinkle with the finely strained caramel previously. Place the top on top and grease with the rest of the cream. Garnish with cranberries and possibly with walnut halves.


Cake with vanilla cream and krantz

What do I want most on this beautiful holiday in which I came into the world? HEALTH! It is so important that absolutely nothing compensates for its lack.
Ok and besides, it's normal that I also have some beautiful wishes that I hope will come true at some point :).
And there is still the snow outside and that terrible frost that was many, many years ago when I was born & # 8230..My mother always reminds me how cold it was when I was born :).
I love winter and I love this day of January 6 when I was born even though I was a third child from a family that no longer wanted a third child. But I stubbornly came into the world, as my dear mother says, and I was and am a much-loved child.
But, let's move on to the cake which is a tasty combination between two types of countertops, with vanilla cream And with caramelized crunchy walnut.

For Vanilla Cream and Krantz Cake we need:

Rock 1:
& # 8211 4 eggs
& # 8211 8 tablespoons sugar
& # 8211 8 tablespoons flour
& # 8211 4 tablespoons milk
& # 8211 4 tablespoons oil
& # 8211 1 sachet baking powder
& # 8211 1 sachet of vanilla sugar
& # 8211 a salt knife tip
Rock 2:
& # 8211 4 egg whites
& # 8211 200 gr sugar
& # 8211 200 gr ground walnuts
Syrup:
& # 8211 150 ml water
& # 8211 3 teaspoons old powder
& # 8211 2 teaspoons vanilla essence
Cream:
& # 8211 3 yolks
& # 8211 4 tablespoons sugar
& # 8211 3 tablespoons flour
& # 8211 400 ml milk
& # 8211 1 sachet of vanilla sugar
& # 8211 3 teaspoons vanilla essence
& # 8211 1/2 packet of butter
& # 8211 300 ml fresh
Krantz:
& # 8211 5 tablespoons sugar
& # 8211 5 pieces of walnut pieces

Preparation Cake with vanilla cream and krantz

Rock 1: Mix the egg whites with a pinch of salt. When the egg whites are hard, add the sugar and vanilla sugar and mix for a few more minutes. Then gradually add, mixing after each one: the yolks, the milk and the oil. At the end we incorporate the flour mixed with the baking powder.
Pour the composition in a round shape (26cm) lined on the bottom with baking paper and put in the preheated oven at 175 degrees for about 30 minutes.
Rock 2: mix the egg whites with a pinch of salt then add, continuing to mix the sugar. Slightly incorporate the walnut, pour the composition in the tray lined with baking paper and put in the oven at 175-180 degrees for 25 minutes, then leave the oven door open for another 5-10 minutes.
We make the tops one by one and leave them to cool.
Cream: rub the yolks with the sugar then mix with the flour and gradually add the milk. Put on the fire and let it boil, stirring constantly, until it thickens and becomes like a pudding. At the end add the vanilla sugar and vanilla essence. Remove from the heat and add the butter, stirring until it melts and is well incorporated into the cream. Let it cool.
Mix the 300 ml whipped cream, set aside 4 tablespoons for garnish. Then pour the cooled vanilla cream over the whipped cream and mix until smooth.
Divide the cream into 3 parts: 2 larger and one smaller part for dressing the cake.
Krantz: caramelize the sugar in a bowl with a thicker bottom and when the sugar has completely caramelized (be careful not to burn) add lightly fried walnuts. Mix well and pour on an Al foil.
After it has cooled, place the walnut pieces with caramel on a towel, fold the towel and crush with a rolling pin until you get the desired pieces.

Assembly:
& # 8211 cut the first top in half and place the first sheet on a plate over which we place the ring on the cake tray
& # 8211 we syrup the first sheet over which we spread the first part of the cream with a spoon
& # 8211 place the walnut top over the cream and put the second part of the cream, leveling it nicely
& # 8211 we put the other sheet on the counter and syrup it
We put it in the fridge for an hour
Remove from the fridge and remove the ring, then grease the cake with the rest of the cream around and on top.
& # 8211 garnish with krantz on top and on the sides and with whipped cream set aside we make some popcorn with pos

Refrigerate until the next day or at least 3-4 hours.

I will come back of course with a picture of the section and a slice for you :).


Vanilla cream and krantz cake - Recipes

KRANTZ CAKE WITH WALNUT

For Easter what you want
Should the bunny bring you?
Until you decide to serve
Some krantz and walnut cake.

  • 9 egg whites
  • 9 tablespoons powdered sugar
  • 6 tablespoons flour
  • 1 sachet of baking powder
  • 250 gr ground walnuts
  1. Beat the egg whites until foamy, then gradually add the sugar and mix until you get a strong and glossy meringue. Then sprinkle the flour with the baking powder and mix with a spatulaWe also incorporate ground walnuts
  2. From this dough bake 3 shaped sheets (diameter 24cm) with removable walls (lined with baking paper). Leave in the oven heated to 180 degrees for about 15 minutes until nicely browned Bake the 3 sheets and let them cool.
  3. For the cream, put the yolks together with the sugar on the bain-marie and mix continuously with a whisk until you get the content of a creamLet cool. Mix the butter at room temperature then gradually add the yolk cream and mix until it is completely homogenous and the cream is ready.
  4. For the krantz, caramelize the sugar, then add the walnuts and leave for another minute on the fire. Remove from the heat and place the caramelized sugar in a thin layer on a baking sheet. Let it cool then grind it either on the robot or grind it in a pestle mortar
  5. Assemble the cake: cover each sheet with 1/3 of the cream The last sheet will be covered with cream. We put the cake in the cranberry
  6. Good appetite!

Cake with walnut top and vanilla cream with mascarpone

Top: Whisk the egg whites with a pinch of salt. Add the sugar one at a time and mix until a hard foam is obtained. Separately, mix the ground walnuts with the flour and baking powder. Incorporate the dry ingredients in the foam in 2-3 rounds, stirring carefully from bottom to top, until smooth. Pour the composition into a round tray with removable walls, lined with baking paper.

Place in the preheated oven at 180 degrees C, until it passes the toothpick test, about 30 minutes. Remove from the oven and allow to cool well, then cut into three parts.

Cream: Mix the yolks with the sugar and vanilla sugar, add the starch and then the milk a little so as not to make lumps. Put on low heat and let it boil until it thickens like a pudding.

Mix the mascarpone separately, adding liquid cream in 2-3 rounds. From this mixture, stop 3-4 lg, the rest is gradually homogenized with cooled pudding.

In a saucepan, add the caramelized sugar. When everything has melted, add the walnuts, mix well, then turn over on baking paper. Allow to cool then grind, not very finely, so that the larger pieces remain.

On a plate, place the first top, grease with a third of vanilla cream, put the second top, grease with cream. and the last countertop is placed on top. Dress the cake in the remaining vanilla cream, and on top make a few mascarpone creams with preserved whipped cream.

Wallpaper the walnut krantz on the edges (I have to practice on this chapter) and sprinkle on top. Refrigerate until ready to serve.


Cake with vanilla cream and chocolate

Countertop preparation:
Separate eggs. The yolk together with the sugar foams. Whisk the egg whites. The foamed yolks are gradually added to the beaten egg whites and mixed lightly until smooth. In a bowl put 4 tablespoons of flour, 1/2 sachet of baking powder and 2 tablespoons of cocoa. Gradually add to the egg mixture and mix until smooth. Wallpaper a form of detachable cake with baking paper, grease the walls in a thin layer with a little oil or butter and line with flour. Pour the biscuit composition into the mold and bake it in the preheated oven.

Vanilla cream preparation:
In a saucepan put 5 egg yolks, 200 g sugar (more or less depending on the preference of each), 5 tablespoons flour, 4 sachets of vanilla sugar, mix lightly, gradually adding the cold milk until smooth. Put it to boil until it thickens then leave it to cool. Froth the whipped cream with 1 tablespoon of sour cream, then add it to the boiled and cooled cream.

Syrup preparation:
Caramelize the 4 tablespoons of sugar and add 300 ml of water. Leave to cool then add the rum essence.

Chocolate icing preparation:
On a steam bath, melt the household chocolate to which we add 2-3 tablespoons of milk (we must obtain a fluid but not very flowing composition) and 1 teaspoon of butter.

Assembly:
The cooled worktop is cut into 3 equal parts. Place the base of the cake on a plate and syrup. Spread a layer of cream on top, a row of slices of persimmon fruit (or other fruit if you wish) over which we will place the next countertop that we will syrup again. Spread a new layer of cream, fruit, then put the lid consisting of the last part of the countertop that also comes in turn syrupy. Grease the outside with cream.
Pour the chocolate icing on top. We decorate according to everyone's preference.


Recipes from readers: Cake with vanilla cream and krantz- Timea Pop

Counter 1: 4 eggs, 8 tablespoons sugar, 8 tablespoons flour, 4 tablespoons milk, 4 tablespoons oil, 1 sachet baking powder, 1 sachet vanilla sugar, a pinch of salt. 2: 4 egg whites, 200 g sugar, 200 g ground walnut.Syrup: 150 ml water, 3 teaspoons powdered sugar, 2 teaspoons vanilla essence.Cream: 3 egg yolks, 4 tablespoons sugar, 3 tablespoons flour, 400 ml milk, 1 sachet vanilla sugar, 3 teaspoons vanilla essence, 1 / 2 packet butter, 300 ml whipped cream.Krantz: 5 tablespoons sugar, 5 hands walnut pieces.

Top 1: Mix the egg whites with a pinch of salt. When the egg whites are hard, add the sugar and vanilla sugar and mix for a few more minutes. Then gradually add, mixing after each one: the yolks, the milk and the oil. At the end we incorporate the flour mixed with the baking powder.
Pour the composition into a round shape (26cm) lined on the bottom with baking paper and put in the preheated oven at 175 degrees for about 30 minutes.

Countertop 2: mix the egg whites with a pinch of salt then add by continuing to mix the sugar. Slightly incorporate the walnut, pour the composition into the tray lined with baking paper and bake at 175-180 degrees for 25 minutes, then leave the oven door open for 5-10 minutes.
We make the tops one by one and leave them to cool.

Cream: rub the yolks with the sugar then mix with the flour and gradually add the milk. We put it on the fire and let it boil, stirring constantly, until it thickens and becomes like a pudding. Finally add the vanilla sugar and vanilla essence. Remove from the heat and add the butter, stirring until it melts and is well incorporated into the cream. Leave to cool.
Mix the 300 ml cream, set aside 4 tablespoons for garnish. Then pour the cooled vanilla cream over the cream and mix until smooth.

Divide the cream into 3 parts: 2 larger and one smaller for dressing the cake.

Krantz: caramelize the sugar in a bowl with a thicker bottom and when the sugar has completely caramelized (be careful not to burn), add the lightly fried walnuts. Mix well and pour on aluminum foil.

After it has cooled, place the walnut pieces with caramel on a towel, fold the towel and crush with a rolling pin until you get the desired pieces.

Assembly: Cut the first top in half and place the first sheet on a plate over which we place the ring on the cake tray. We syrup the first sheet over which we spread the first part of the cream with a spoon. Place the walnut top over the cream and put the second part of the cream, leveling it nicely. We put the other sheet on the counter and syrup it. Refrigerate for one hour. Remove from the fridge and remove the ring, then grease the cake with the rest of the cream all around and garnish with krantz and on the sides and with the cream set aside we make a few popcorn with the pos. Refrigerate until the next day or at least 3-4 hours.


TORT KRANTZ

Every special holiday is always accompanied by a special cake meant to impress our guests both by taste and by its special appearance.

This year we had a lot of very close events in the family with Saints' birthdays and birthdays that required a cake like the Krantz cake shown below.

ingredients:

  • 300 gr. flour
  • 200 gr. sugar
  • 4 tablespoons cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 80 gr. ground walnuts
  • 6 eggs
  • 240 ml. milk
  • 200 ml. coffee
  • 120 ml. oil
  • vanilla essence
  • 4 yolks
  • 150 gr. powdered sugar
  • 150 ml. milk
  • 3 tablespoons cocoa
  • 200 gr. Chocolate
  • 250 gr. butter
  • esenta de rom
  • 4 tablespoons sugar
  • 250 ml. the water
  • caramel krantz:
  • 150 gr. NUTS
  • 150 gr. sugar

Considering the fact that there are some important steps in making this cake, I will present as briefly as possible the steps to be followed.

Countertop preparation:

Mix the dry ingredients in a separate bowl: sifted flour, cocoa, sugar, baking powder, baking soda and a pinch of salt.

In another bowl, break the eggs, add the milk, cooled coffee, oil and vanilla essence. Mix them well with a whisk and then add them over the dry ingredients and mix them well.

I mix the nuts with a robot and slowly incorporate them into the prepared composition.

In order to be sure that I get some uniform layers, I decide to bake three equal countertops separately, which I obtain by dividing the final composition into three.

Ideally, you should have trays with a bottom that is not detachable, because the mixture is quite liquid and can leak on the edges if you do not cover the prepared shapes well with baking paper.

Bake them in the preheated oven at 180 ° for 25-30 minutes each.

Cream preparation:

Melt 200 grams of chocolate in a bain-marie with 50 ml. milk and 3 tablespoons of cocoa.

Rub the four yolks with 150 grams of sugar well with a spoon, then add the remaining milk (100 ml.) And put the bowl in a bain-marie, stirring constantly until the cream thickens a little and has the consistency of a thin cream.

I energetically mix the soft butter that I left at room temperature until it turns white and a very fine foam results.

I add the egg cream (cooled) little by little until it is completely incorporated, then pour in the melted chocolate, which has also reached room temperature.

At this stage I do not mix it too much because the cream can be cut. I just add a few drops of rum essence for extra flavor and the cream is ready.

Syrup preparation:

I caramelize two tablespoons of sugar over which I pour 250 ml. water and two more tablespoons of sugar, then leave the syrup on the fire until the caramelized sugar melts well and boils for a few minutes. I let it cool until I prepare the krantz caramel.

Prepare caramel krantz:

In a saucepan with a thick bottom, I caramelize the sugar until it becomes transparent and acquires a golden-brown color. I add the whole walnuts, mix well to wrap them in caramel and immediately turn them over in a prepared tray almost on the bottom of which I placed baking paper.

After it cools completely and hardens, I break it into suitable pieces that I mix with the help of a robot.

I place the first countertop that I syrup a little, I put a layer of cream over which I sprinkle enough crumbs of caramel krantz, another countertop a little syrupy and so on until the third countertop that will be covered only by a thin layer of cream .

Spread a thin layer of cream well on the sides and then put the cake in the fridge for at least 20 minutes.

After the top layer has hardened enough, I level it very well with a little more cream and let it cool again.

In the meantime, I prepare the chocolate icing, which I melt in a bain-marie with 60 ml. liquid cream and 50 gr. butter.

After it cools down a bit, pour it continuously over the cooled cake without leveling it with anything. This way it will keep its chocolate luster.

In just a few minutes I will carefully sprinkle plenty of krantz on the edges of the cake and a few curls of cream on top that completely crown the inviting appearance of my cake.

The taste was divine, the cake was largely devoured with a cup of vanilla ice cream, and the success was so great that the family and guests forced me to promise them that I would prepare it next time.


Decorating cakes

Homemade cakes should not resemble those of confectioners. They have a more rustic air and that is their charm. Cover the cakes with cream or whipped cream, decorate them with cocoa powder, fruit (just before serving), coconut flakes or almonds or leave them simple with the traces of the palette that put the cream. Do not try to make a symmetrical decoration and use mint leaves, candies or pieces of chocolate broken at random.

After assembling it, the cake must stay cold for at least 4-5 hours. Take it out of the fridge half an hour before cutting and serving. Then it will be perfect, and your loved ones will enjoy all its taste and aroma.


Video: Εκπληκτικό κέικ σοκολάτας με κρέμα βανίλιας Μάγμα κέικ. Foodaholics


Comments:

  1. Byrne

    No talking!

  2. Ardagh

    As a specialist, I can help. I specifically registered to participate in the discussion.



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