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Coffee cream cake

Coffee cream cake

Vanilla top preparation:

Beat the eggs together with the sugar and vanilla sugar. Mix the flour with the baking powder and put it over the egg composition. Stir well, stirring from the bottom up. The dough is divided into two equal parts and inserted in the shape of a cake, one at a time. Put in the preheated oven. Bake for about 30 minutes. Do the toothpick test before removing the worktop. The countertops are cooled.

Preparation of cocoa tops:

We perform the same steps as for the vanilla, except that at the end we incorporate cocoa and rum essence in the composition. We also bake two sheets of countertop.

Coffee cream preparation:

Rub the yolks well with the sugar until the sugar melts. Gradually add flour and then milk at room temperature. Put everything in a bain-marie until it thickens. After it is ready, it is cooled. Meanwhile, mix the butter with the tablespoons of ness and cocoa. When the milk composition has cooled, pour it lightly over the butter. Stir well and then add the rum essence. Mix well and then leave to cool. The cream is divided into 4 equal parts.

Cake assembly:

Vanilla countertop, coffee syrup, coffee cream- cocoa countertop, coffee syrup, coffee cream-Vanilla countertop, coffee syrup, coffee cream- cocoa countertop, coffee syrup, coffee cream- fresh- chocolate candies. Put it in the cold and serve it the next day.

Good appetite!



Cake with countertops and coffee cream!

Today, we're making coffee cake. It's ready in 35 minutes and you don't need to stretch the countertops. The result is tasty, juicy and fragrant!

INGREDIENT:

For sponge cake:

-1 tablespoon of natural coffee

-500 ml of kefir or sour milk

-3 teaspoons grated baking soda

For the cream:

-2 cans of condensed milk (720 gr)

-1 tablespoon of natural coffee.

For syrup:

-2 teaspoons of natural coffee to 200 ml of boiling water.

METHOD OF PREPARATION:

1.Mix the flour with cocoa, coffee and 1½ tablespoon of sugar.

2. Add the baking soda to the kefir bowl, stir and leave for 5 minutes.

3. Beat the eggs with sugar for 5 minutes, using the mixer, until the composition becomes fluffy and light in color.

4.Add the egg mixture to the kefir bowl, pour in the oil and mix thoroughly with the whisk.

5. Gradually sift the dry ingredients into the bowl and mix thoroughly. At the end, you can mix quickly with the mixer.

6. Transfer the dough to the tray lined with baking paper and bake the countertop for 30 minutes in the preheated oven to 160 ° С. Allow the sponge cake to cool.

7. Mix the ingredients for the cream with the mixer, until you get a homogeneous consistency.

8.Cut the edges of the sponge cake, then cut it in half and each countertop once more in half. After that, cut the top and get 2½ tops from each half of the sponge cake.

9. Grease the tray with a thin layer of cream, add a countertop, soak it with pre-prepared coffee and cover it with cream. Continue to alternate countertops and coffee cream.

10. Coat the cake in cream and decorate it with crumbs, which you get from the leftovers.

You can serve the cake immediately and enjoy its exceptional taste. If you still have time, you can put it in the fridge for 30 minutes, until the cream sticks. Fast, tasty and fragrant - try it yourself!


Brownie cake recipe with vanilla cream

This cake was made with the help of OUR NATURAL Brownie MIX, manufactured by traditional methods. To come up with this perfect recipe, we recommend using our mix. Why do we need mixes in the kitchen? To save time and to make sure that a perfect product comes out every time.

All our products, from which we made these delicious recipes, are made with a lot of love in ROMANIA!

We NOT we use bleached flour with chlorine dioxide, NOT we use refined white sugar, we use only brown sugar from sugar cane, our mixes NOT contain preservatives, artificial colors, flavor enhancers or other dangerous E's! Our products are specially designed to be easy to prepare and are 100% safe for the health of you and your children.

INGREDIENT:

METHOD OF PREPARATION:

Mix the eggs, milk and oil, then pour over the Brownie Mix, stirring gently until smooth. Put in the pan and leave for 18-22 minutes in the preheated oven at 175 ° C.

While the brownie top is in the oven, you can start with the cream and syrup, as follows:


CREAM - Put on the fire a liter of milk with 150 g of sugar, 100 g of starch and a stick of vanilla, then let them boil, stirring constantly to avoid lumps. When it is ready, leave it to cool. Meanwhile, mix 200 ml of liquid cream and when the previously made cream has cooled a little, mix it with the whipped cream.

SYRUP - Put 150 ml of water in a bowl, add the coffee essence and brown sugar and mix until the sugar melts.

After removing the brownie from the oven, let it cool and then cut it into two countertops, lengthwise. Syrup the bottom top, then put the vanilla cream, add the second top on top and syrup on it. At the end you can decorate it on top with whatever you like (pieces of chocolate, cream, nuts or melted sugar patterns)


Coffee cake and caramel cream

For the coffee top, sift together the flour, cocoa, baking powder, baking soda and a pinch of salt.

Beat the eggs with the sugar, and when it has melted, add the butter and stir.

Incorporate half of the flour mixture, milk and coffee and finally the rest of the flour and flavor to taste.

Pour the composition into a cake tin lined with baking paper and bake for 50-60 minutes (at 180 degrees) or until the toothpick comes out of the composition clean.

For the cream, mix the yolks with the flour and gradually pour the milk. Be careful not to form lumps!

Melt the sugar in a bowl with a thicker bottom. When it has acquired a copper color, gradually pour the milk mixture and keep it on the fire until a thicker cream forms. Set aside and allow to cool.

Cut the coffee table into 3-4 sheets and join them together with the caramel cream.

For decoration, melt the chopped chocolate with the cream in a bain-marie and when it has become homogeneous, set it aside and coat the coffee cake with caramel cream. Sprinkle the crushed walnuts on top and let cool.


Coffee cake with brandy cream

1. Dissolve the coffee with 2 tablespoons of warm water and mix with the yolks rubbed with 100 g of sugar and vanilla sugar, flour sifted with baking powder and starch and lightly incorporate into the beaten egg whites with the remaining sugar. Pour the dough into the shape of a cake greased with butter and lined with baking paper and bake on low heat for about 35 minutes, until it acquires a beautiful golden color. Pour on a grill and leave to cool overnight. Cut the top into 3 sheets.

2. Prepare the syrup and syrup the top sheets.

3. For the cream, dissolve the gelatin in a little cold water. Put the egg whites, sugar, lemon juice and brandy in a bain-marie, stirring constantly until it binds like a thicker cream. While it is still hot, add the gelatin, then put it in the cold. When it has hardened, mix it with the cream and assemble the cake. Stop 6 tablespoons of garnish cream.

4. Dress in cream, decorate and put the cake in the fridge.

5. Sift the cocoa and coffee over the cake just before bringing it to the table.


  • Rock (22 x 32cm)
  • 5 eggs husband
  • A little salt
  • 180 g sugar
  • 50 ml oil
  • 140 g flour
  • 3 tablespoons cocoa
  • 1 tablespoon instant coffee (ness)
  • Syrup
  • 100 g of sugar
  • 300 ml water
  • 1 tablespoon instant coffee (ness)
  • Glaze
  • 100 g of sugar
  • 100 ml hard coffee (espresso)
  • 100 g dark chocolate (50-60% cocoa mass)
  • 25 g butter
  • Cream
  • 250 g mascarpone
  • 200 ml sour cream for whipped cream
  • 50 g powdered sugar
  • 2 tablespoons ness
  • 2 tablespoons water

For the top, mix whole eggs with a pinch of salt and sugar for 10-15 minutes until they triple in volume. We will have to obtain a creamy, fluffy and light-colored composition.

Sift the flour together with the cocoa and ness-u.l Then incorporate the mixture into the egg composition, little by little, mixing gently with a spatula.

At the end, we easily incorporate the oil.

Transfer the dough obtained in a tray 22×32 cm and bake the top for 30-35 minutes at 180 ° C. When it is ready, we turn it over and let it cool completely.

In the meantime, we prepare the syrup. Caramelize the sugar carefully so as not to burn it, carefully pour the water and let it boil until all the caramel melts. When it has cooled, add the ness and mix until it dissolves. Let it cool.

The icing is extremely easy to prepare. Boil the coffee and sugar for 5 minutes on low heat, take the bowl off the heat and after 2-3 minutes, put the chocolate and butter. Stir vigorously until smooth. Don't be afraid if it looks cut, it will become creamy after it has cooled.

After cooling, remove the edges of the countertop and cut it into 24 squares.

Quickly immerse the countertop squares and place them in a tray.

Now all we have to do is glaze the cakes, pouring the icing over each square with a spoon.

Put the tray in the cold and prepare the cream.

In a bowl put the mascarpone, whipped cream (unsweetened), powdered sugar and instant coffee dissolved in two tablespoons of water.

Mix until a consistent and homogeneous cream is formed.

Transfer the cream to a pouch and decorate the cakes according to your imagination. If you want, you can sprinkle a little ness on top of the cream. Good appetite!

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Brownie cake recipe with vanilla cream

This cake was made with the help of OUR NATURAL Brownie MIX, manufactured by traditional methods. To come up with this perfect recipe, we recommend using our mix. Why do we need mixes in the kitchen? To save time and to make sure that a perfect product comes out every time.

All our products, from which we made these delicious recipes, are made with a lot of love in ROMANIA!

We NOT we use bleached flour with chlorine dioxide, NOT we use refined white sugar, we use only brown sugar from sugar cane, our mixes NOT contain preservatives, artificial colors, flavor enhancers or other dangerous E's! Our products are specially designed to be easy to prepare and are 100% safe for the health of you and your children.

INGREDIENT:

METHOD OF PREPARATION:

Mix the eggs, milk and oil, then pour over the Brownie Mix, stirring gently until smooth. Put in the pan and leave for 18-22 minutes in the preheated oven at 175 ° C.

While the brownie top is in the oven, you can start with the cream and syrup, as follows:


CREAM - Put on the fire a liter of milk with 150 g of sugar, 100 g of starch and a vanilla stick, then let them boil, stirring constantly so that they do not form lumps. When it is ready, leave it to cool. Meanwhile, mix 200 ml of liquid cream and when the previously made cream has cooled a little, mix it with the whipped cream.

SYRUP - Put 150 ml of water in a bowl, add the coffee essence and brown sugar and mix until the sugar melts.

After removing the brownie from the oven, let it cool and then cut it into two countertops, lengthwise. Syrup the bottom top, then put the vanilla cream, add the second top on top and syrup on it. At the end you can decorate it on top with whatever you like (pieces of chocolate, cream, nuts or melted sugar patterns)


Coffee Cream Cake - Recipes

100 milliliters of concentrated coffee

Countertop preparation: Separate the egg whites from the yolks. Beat the egg whites until stiff, add the sugar and continue beating until it melts. Add the yolks one by one, add the coffee, the cold melted butter, the rum essence - a small ampoule - and the freshly sifted flour with the baking powder. If the top is too yellow, add at least 100 grams of cocoa

Grease a 26 cm diameter cake tin with oil / margarine and line it with flour / baking paper. Pour the composition and leave in the oven for 45 minutes. Then cut into several discs and syrup each circle of cake with espresso enhanced with 2 tablespoons of brandy.

Cream preparation: Beat the eggs with the powdered sugar. Add freshly sifted flour, cocoa and grated chocolate. Pour the brandy and hot milk. Leave on the fire, stirring vigorously, until it thickens. Once cooled, incorporate the butter rubbed the foam, then divide the cream into five and put over the five countertop circles.

Glaze preparation: In a saucepan, mix the concentrated coffee with the sugar, butter and grated chocolate. If it is too thin, you can add 3 sachets of hot chocolate or halve the ingredients.

Decoration: You can use white icing from water, butter and powdered sugar. Sprinkle the white chocolate pieces over the entire surface of the cake. Then sprinkle a few dark chocolate coffee beans and fill the edge of the cake with them. But you can also put red berries, for example raspberries! . Quite a complicated and laborious recipe, but, I assure you, it is worth the effort!


Chocolate cream cake

Leave the dough to thaw for 15 minutes, according to the instructions on the package. Cut a circle 26 cm in diameter from the dough sheet for the countertop. The rest of the sheet is cut into small pieces of any shape. Place the top in the greased pan, then prick it several times with a fork. Put the tray in the oven and bake. Bake the rest of the dough pieces separately.

Place the cooled worktop in a removable ring baking dish.

Electric oven 200 ° C

180 ° C hot air oven

Baking time: 15 minutes

The cake cream is prepared with sugar and milk according to the instructions on the envelope.

The biscuits are soaked in milk mixed with rum essence, then together with the cream for cakes they are distributed in alternating layers over the counter (a row of biscuits, a layer of cream and continue like this until the quantities are exhausted).

The pieces of puff pastry are placed on top and pressed firmly so that they penetrate a little into the cream. The cake is kept in the refrigerator for 4 hours.

Before serving, sprinkle powdered sugar over the cake and remove the edge of the baking tin.

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    Preparation Festive cake with chocolate and coffee by Simona Callas

    Preparing wet black countertop with coffee

    Prepare two round shapes with a diameter of 15 cm, which are lined at the base with baking paper. I recommend baking the composition in two forms, not in one, because it will not grow. Preheat the oven to 175-180 degrees Celsius.

    Put the dry ingredients all in the mixer bowl and mix. Add the eggs, then the yoghurt, oil, vanilla and hot coffee in which the ness has dissolved. The composition is divided equally into two forms (I recommend using the scale). www.simonacallas.com Place the molds in a stove tray and place in the oven for about half an hour. Check with toothpick.

    Do not overcook, as the countertops will dry out. They must be ripe, but moist and soft. The toothpick should come out a little damp. When they are ready, take them out of the oven and put them on a grill. Leave the tops in the forms in which it was baked until they cool completely. Then cut each into 3 horizontal slices.

    Preparation of white chocolate cream

    Half of the liquid whipped cream is heated, poured over the chocolate, stirred until the chocolate melts, then pour the other half of the cream (cold), mix and refrigerate for at least an hour (or overnight). www.simonacallas.com After cooling well and hardening, transfer to the bowl of a mixer (preferably planetary) and mix on high speed until a frothy and velvety cream is obtained.

    Bitter chocolate cream preparation

    As with white chocolate cream, half the amount of liquid whipped cream is heated, poured over the chocolate, stirred until the chocolate melts. www.simonacallas.com Then add the rest of the whipped cream (cold), mix and put in the fridge until it cools completely and hardens and then mix for a few minutes, obtaining a fine and aerated cream.

    The butter is frothed, the condensed milk is added, it is homogenized, then the ness dissolved in very little water is incorporated. www.simonacallas.com


    How to serve cake cream

    As a serving, we recommend this cream for filling the countertops with a fluffy consistency, which you have syruped before. I like to use a coffee syrup for the cakes I make, because it seems to me that its taste is perfectly complemented by the flavor and intensity of the cake cream we made together!

    As for the countertop… I usually prepare a simple countertop with a sponge texture. It is much easier for me this way, because I can add cocoa if I want a more intense taste or vanilla if I want to get a more refreshing cake. The chocolate cream I made with this recipe works well with both types of countertops, so I don't have to worry about that.

    If I use a vanilla top, I like to decorate it with cream or a sweet mascarpone cream, being very airy and fluffy! If I use the cocoa top, I usually use a chocolate icing, prepared with the same chocolate that I used to make the cream syrup, but I will add milk and much less sugar.

    You can add fruits, for example, raspberries, cherries, blueberries, strawberries, or any other fruit you want. The chocolate cream we prepared goes perfectly with the refreshing taste given by the fruits you will add. My mother's cakes always had blueberries and never went uneaten!

    If you also add fruit inside this cake, then I recommend using a fruit or milk syrup instead of coffee syrup to syrup the top. Coffee syrup may be too intense for the refreshing taste of the fruit, while fruit syrup will be more suitable for this type of filling.

    I hope that this recipe for egg-free, fluffy and fluffy cake cream was to your liking and I hope that you did not encounter any difficulty in preparing it! Your cakes will become the highlight, the main attraction of any party following this cake cream recipe!