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Buturuga cake

Buturuga cake



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Ingredients

  • Countertops
  • 6 eggs
  • 300 g powdered sugar
  • 1 tablespoon oil
  • 200 g flour
  • cream
  • 100 g cream cheese
  • 100 g of cottage cheese
  • 2 sachets of vanilla sugar
  • 300 ml fresh
  • 2 tablespoons blackberry jam
  • decoration
  • 200 ml fresh
  • 1 envelope nescafe

Method of preparation

leaf-Separate the egg whites from the yolks. Beat the egg whites with 100 g of sugar. Mix the yolks with the rest of the sugar until a cream is formed. Mix the yolks with the egg whites. .Turn over in the tray (I used the stove tray) lined with baking paper and put in the oven until it passes the toothpick test. Remove the hot countertop and put it on a damp towel. cool

Cream-mix the cheese with the sachets of vanilla sugar and whipped cream until it becomes a cream. Add the cream cheese. After mixing them well, add the blackberry jam and mix a few more times lightly with a spoon.

Remove the worktop from the towel and grease it with cream. Take the edge of the worktop and start rolling it, pressing lightly on the worktop while it is running. After we have rolled it well, put it in the fridge for 10 minutes.

We mix the sachet envelope with 1 teaspoon of milk and pour it over the whipped cream.

Remove the cake from the fridge and grease it with whipped cream all over the surface. Using a fork, make a few lines on top to give the appearance of a stump (I cut the ends of the cake and added it on the edges to look more like a stump)

If you liked our recipe "Stump Cake" don't forget to review it.

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Comments (21)

Posted by eumimi

Mix the egg whites with the sugar. Over the egg whites, add the yolks, then the flour and lightly incorporate with a spatula. Pour the composition into a tray lined with baking paper and bake 15 ...

Posted by RuxyRux

I prepared the lemon cream for the first time, I made it in the evening so that the next day I would just use it and it would be cooled when I mixed it with whipped cream. In a large bowl I put liquid whipped cream and ...

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Comments

on 20.03.2013, 17:01

on 20.03.2013, 17:07
good

on 20.03.2013, 17:26

on 20.03.2013, 17:29
how pretty

on 20.03.2013, 17:31
ms motan

View all comments (21)

Comments


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Homemade cake & # 8220Buturugă & # 8221 & # 8211 a special recipe for all lovers of quick desserts!

The & # 8220Buturugă & # 8221 cake is a delicious dessert that is prepared from only 3 ingredients. The top is prepared from puff pastry, which is cut into strips and is covered with sweet cream of butter and condensed milk. The cake has an original shape and a fabulous taste, similar to that of the & # 8220Napoleon & # 8221 cake, only it is more beautiful and is prepared much easier and faster. Enjoy the cake with a cup of tea or coffee.

INGREDIENTS

& # 8211 500 g of puff pastry dough without yeast

METHOD OF PREPARATION

1. Spread the dough in one direction to preserve the layers of dough.

2. Cut the dough into 1 cm thick strips, no more.

3. Bake the strips of dough in the preheated oven at 180 degrees for 20 minutes.

4. Allow the countertop strips to cool a bit.

5. Prepare the cream. Beat the soft butter with the mixer.

6. Then pour the condensed milk and beat the cream well.

7. Assemble the cake. Put some of the countertop strips on a food foil.

8. Place the cream on top and repeat the layers until you finish the strips and cream. Leave a few sticks (countertop strips) for decoration.

9. Roll the layers tightly in the form of a stump and refrigerate the cake for a few hours (overnight) to soak.

10. Break and crush the remaining sticks to decorate the cake.

11. Take the cake out of the fridge, remove the foil and sprinkle the cake with crumbs. If you get a big stump, then you can cut it into several parts.


Buturuga cake

Buturuga cake is a French dessert, made of roll sheet and chocolate cream. A quick and indispensable dessert from the Christmas Holiday!

Preparation time:

Servings:

Ingredient:

Preparation instructions

We stop a tablespoon of cream for decoration.

The rest of Butter cream mix with melted chocolate at room temperature + rum essence.

The final composition must have a homogeneous consistency.

Rolling sheet grease with a uniform layer of cream and remove the edges.

Roll tightly with baking paper and close the ends by twisting.

We introduce the cold roll for 1 hour.

The cream is kept cold until use.

To decorate the cake, put the cream on the steam bath for 5 seconds and mix until you get a creamy composition.

We cut obliquely from the roll about 15 cm and the rest is cut into 3 parts. I removed a corner because of a & # 8220lustful help & # 8220.

Place the large part of the roll on a plate and grease the three pieces with cream and then combine them - see photo.

With the help of a pos with spirit, decorate the entire surface with cream - see photo.

Cream for leaves is obtained by homogenization butter cream with avocado.

The obtained composition is passed through a sieve, placed in a paper cone and cut the V-shaped tip.

Place the red currants, cream leaves (long press on the cornet) and powder with powdered sugar.


Buturuga cake

Buturuga cake is a French dessert, made of roll sheet and chocolate cream. A quick and indispensable dessert from the Christmas Holiday!

Preparation time:

Servings:

Ingredient:

Preparation instructions

We stop a tablespoon of cream for decoration.

The rest of Butter cream mix with melted chocolate at room temperature + rum essence.

The final composition must have a homogeneous consistency.

Rolling sheet grease with a uniform layer of cream and remove the edges.

Roll tightly with baking paper and close the ends by twisting.

We introduce the cold roll for 1 hour.

The cream is kept cold until use.

To decorate the cake, put the cream on the steam bath for 5 seconds and mix until you get a creamy composition.

We cut obliquely from the roll about 15 cm and the rest is cut into 3 parts. I removed a corner because of a & # 8220lustful help & # 8220.

Place the large part of the roll on a plate and grease the three pieces with cream and then combine them - see photo.

With the help of a pos with spirit, decorate the entire surface with cream - see photo.

Cream for leaves is obtained by homogenization butter cream with avocado.

The obtained composition is passed through a sieve, placed in a paper cone and cut the V-shaped tip.

Place the red currants, cream leaves (long press on the cornet) and powder with powdered sugar.


Stump cake with Mascarpone and Peaches

Stump cake with Mascarpone and Peaches

As every year, there is no shortage of cake on the Christmas table. This year I chose to prepare a Buturuga cake filled with a mascarpone cream and cubes of fine and fragrant peaches from Sun Food compote. It is a cool cake that can be enjoyed without care even if the meal was quite rich. I recommend you prepare it for the New Year's table, it is made very quickly and you will definitely be very appreciated !!

Stump Cake with Mascarpone and Peaches - Ingredients

Sheet
5 eggs
125 g old cough
4 tablespoons flour
1 tablespoon cocoa
vanilla essence

Cream 300 ml whipped cream 250 g mascarpone 150 g powdered sugar 10 g gelatin vanilla essence 300 g peaches from Sun Food compote

Glaze
200 g dark chocolate
100 ml fresh
cocoa powder
powdered sugar
coconut flakes

Stump cake with Mascarpone and Peaches - Preparation

Cream
The gelatin is hydrated in 50 ml of cold water. The whipped cream is beaten with the mixer until we get a not very hard foam.
The mascarpone cream is mixed with powdered sugar and vanilla essence, gelatin is added which after it has been hydrated I heated it in the microwave for a few seconds until it dissolves without boiling. The cream thus obtained is mixed with whipped cream. beaten and leave to cool while we prepare the sheet.

Sheet

Separate eggs.
Beat the egg whites with 75g sugar and the yolks with 50 g sugar.
Mix the egg whites with the yolks with light movements then add the sifted flour together with the cocoa, incorporating it easily.
Spread on a tray (35/45 cm) lined with baking paper, in an even layer and bake in the preheated oven at 175 degrees for 15-17 minutes depending on the thickness of the sheet.
The sheet should not dry out because we risk not being able to roll it.
As soon as I take it out of the oven, powder it with powdered sugar (so as not to stick to the baking sheet), place a baking paper on top and turn it over to remove the paper from the base.
After removing the paper, turn the sheet so that the base of the sheet remains on top when you roll it, and let it cool for 5-10 minutes.

Glaze
Melt the chocolate and whipped cream in a water bath, mix until smooth. Let it thicken before using it for glazing.
Assembly
Spread the mascarpone cream over the sheet, sprinkle the cream of peach cubes on top of the cream after letting them drain well, roll, wrap in baking paper or plastic wrap and leave to cool for 2 hours in the fridge or freezer if we want to finish it faster.
After the cream has hardened, remove it, remove the ends, cut a slice and place it on top of the cake, imitating the stump, glaze it in the chocolate icing (I spread it with a spatula, imitating the bark) and after what has hardened is powdered with cocoa and powdered sugar. It is also decorated with coconut flakes or according to everyone's imagination.


Cake “Stump with nuts and dried fruits” - an original dessert, easy to prepare and how beautiful it looks in portions!

The “Stump with nuts and dried fruits” cake is a very easy and simple dessert to prepare, but the result is an exceptional one, which will pleasantly surprise you. Even if you have not prepared cakes so far, this recipe is a successful and successful one.

It is a special cake, with a sweet-sour taste. The cake contains 4 types of fillings: prunes, raisins, apricots and nuts. It is a very beautiful and colorful cake, consistent, with delicious cream, a delicacy that should not be missing from the holiday table.

Countertop ingredients

- 0.5 teaspoon of baking soda

Ingredients for the filling

Cream ingredients

Method of preparation

1. Filling. You can prepare the filling in advance: pour hot water over the dried fruit and scald them.

2. Put the nuts and dried fruits through the mincer or grind them in a food processor, separating all the fruits. If the fruit mixture is dense, then you can add hot water and make a mixture like jam. I mixed the walnuts with the prunes.

3. The dough. Mix the egg with the sugar and cream, add the baking soda and the flour.

4. You need to get a soft dough that does not stick to your hands.

5. Divide the dough into 8 balls. Spread each ball of dough in a cake, grease it with prunes and roll it into a roll. Make 2 rolls with prunes, 3 rolls with dried apricots and 3 rolls with raisins.

6. Bake the rolls at a temperature of 180 degrees until golden brown. Allow to cool and cut into pieces.

7. Cream. Beat the cream with the sugar. Wallpaper a food bowl with a deep foil or a removable form, grease the foil with cream and place the cut rolls in layers, grease each layer with cream cream.

8. Refrigerate the cake overnight. In the morning, turn the shape and you will get an extraordinary cake.


"Buturugă" cake - the simplest, but also delicious cake that could ever be invented!

Commercial puff pastry cakes are made in a short time and are very delicious. We present you a puff pastry cake recipe that is prepared in record time and is super delicious.

This is exactly what we need when we do not have enough free time to prepare a dessert. For this cake you can use any favorite cream, such as boiled cream, cream or condensed milk with butter.

ingredients

- 150 g of almond flakes

Method of preparation

1. Spread the puff pastry on the work surface. Cut it into strips 2-3 cm wide.

2. Bake the dough at 200 ° C until golden brown.

3. Beat the cream. Add condensed milk. Stir.

4. Cover the work surface with cling film. Arrange the baked dough strips on it.

5. Grease the strips of baking dough with cream, abundantly. Sprinkle with almond flakes. Alternate the next layers of the cake in this way. Get 3 layers. Keep a little cream for decoration. Roll the layers with cling film. Give the cake the shape of a stump.

6. Refrigerate the cake for one night. In the morning, remove the food foil and grease the cake on top with the preserved cream. Sprinkle with almond flakes.


Video: Tort buturuga,padispan cacao și cremă de ciocolată Tree trunk cake, cocoa cake and chocolate cream