Very tasty, fragrant, smooth and delicate.
This cream is perfect for sponge cake and shortcake.
Ingredients:
5 honey st.lozhek
250 gr.slivochnogo oil
150 gr.saharnogo sand,
3 tablespoons water and 3 tablespoons lemon juice.
200 ml of boiled black coffee
200ml milk
4 tablespoons flour
Spoon 1 tablespoon rum
5 honey st.lozhek
250 gr.slivochnogo oil
150 gr.saharnogo sand,
3 tablespoons water and 3 tablespoons lemon juice.
200 ml of boiled black coffee
200ml milk
4 tablespoons flour
Spoon 1 tablespoon rum
Cooking method:
First, make the caramel.
For this purpose, 150 g of sugar was mixed with 2 tablespoons water or lemon juice.
We put on the fire, stirring constantly, until the sugar dissolves and the caramel becomes light brown (do not burn, and it will turn bitter caramel!).
Lemon juice provides only that the caramel hardens quickly, and it is more convenient to work with. Add the coffee mixed with rum and cook over low heat to dissolve the caramel.
If you have grains of burnt sugar, strain through a strainer.
Separately, mix the milk with the flour until a smooth homogeneous mass, pour in the caramel. Cook over low heat heat, stirring constantly, until thickened.
Then remove from heat. Give the mixture to cool.
Butter room temperature, beat with honey 2-3 minutes at medium speed of mixer.
And add in small portions to coffee-caramel mass, stirring each time until smooth.
The cream is ready — very tasty and flavorful!
First, make the caramel.
For this purpose, 150 g of sugar was mixed with 2 tablespoons water or lemon juice.
We put on the fire, stirring constantly, until the sugar dissolves and the caramel becomes light brown (do not burn, and it will turn bitter caramel!).
Lemon juice provides only that the caramel hardens quickly, and it is more convenient to work with. Add the coffee mixed with rum and cook over low heat to dissolve the caramel.
If you have grains of burnt sugar, strain through a strainer.
Separately, mix the milk with the flour until a smooth homogeneous mass, pour in the caramel. Cook over low heat heat, stirring constantly, until thickened.
Then remove from heat. Give the mixture to cool.
Butter room temperature, beat with honey 2-3 minutes at medium speed of mixer.
And add in small portions to coffee-caramel mass, stirring each time until smooth.
The cream is ready — very tasty and flavorful!
In any case, I bring the recipe goes well with this cream nut biscuit. (first photo)
NUT CAKE
Ingredients:
— 4 large eggs
— 250 g of sugar
— Article 10. l. water
— 100 g walnuts
— 200 g flour
— 1 tsp.. baking powder
Ingredients:
— 4 large eggs
— 250 g of sugar
— Article 10. l. water
— 100 g walnuts
— 200 g flour
— 1 tsp.. baking powder
Beat egg yolks with sugar, one spoonful adding water.
Sift flour with baking powder and ground nuts, stir until smooth.
Proteins whip until peaks and gently put in a lot of yolk and mix.
Pour into a mold lined with baking paper.
Size 28 cm round shaped or rectangular 22h30 cm.
Temrerature Bake at 180 degrees C for approximately 30 minutes.
Willingness to check the wooden biscuit can spazhkoy.
The cooled sponge cake cut into two or three cake and smear with cream.
Decorate as you wish!
Writing brew and cake can help themselves.
Sift flour with baking powder and ground nuts, stir until smooth.
Proteins whip until peaks and gently put in a lot of yolk and mix.
Pour into a mold lined with baking paper.
Size 28 cm round shaped or rectangular 22h30 cm.
Temrerature Bake at 180 degrees C for approximately 30 minutes.
Willingness to check the wooden biscuit can spazhkoy.
The cooled sponge cake cut into two or three cake and smear with cream.
Decorate as you wish!
Writing brew and cake can help themselves.
Enjoy your tea!
Very tasty, fragrant, smooth and delicate.
This cream is perfect for sponge cake and shortcake.
This cream is perfect for sponge cake and shortcake.
Ingredients:
5 honey st.lozhek
250 gr.slivochnogo oil
150 gr.saharnogo sand,
3 tablespoons water and 3 tablespoons lemon juice.
200 ml of boiled black coffee
200ml milk
4 tablespoons flour
Spoon 1 tablespoon rum
5 honey st.lozhek
250 gr.slivochnogo oil
150 gr.saharnogo sand,
3 tablespoons water and 3 tablespoons lemon juice.
200 ml of boiled black coffee
200ml milk
4 tablespoons flour
Spoon 1 tablespoon rum
Cooking method:
First, make the caramel.
For this purpose, 150 g of sugar was mixed with 2 tablespoons water or lemon juice.
We put on the fire, stirring constantly, until the sugar dissolves and the caramel becomes light brown (do not burn, and it will turn bitter caramel!).
Lemon juice provides only that the caramel hardens quickly, and it is more convenient to work with. Add the coffee mixed with rum and cook over low heat to dissolve the caramel.
If you have grains of burnt sugar, strain through a strainer.
Separately, mix the milk with the flour until a smooth homogeneous mass, pour in the caramel. Cook over low heat heat, stirring constantly, until thickened.
Then remove from heat. Give the mixture to cool.
Butter room temperature, beat with honey 2-3 minutes at medium speed of mixer.
And add in small portions to coffee-caramel mass, stirring each time until smooth.
The cream is ready — very tasty and flavorful!
First, make the caramel.
For this purpose, 150 g of sugar was mixed with 2 tablespoons water or lemon juice.
We put on the fire, stirring constantly, until the sugar dissolves and the caramel becomes light brown (do not burn, and it will turn bitter caramel!).
Lemon juice provides only that the caramel hardens quickly, and it is more convenient to work with. Add the coffee mixed with rum and cook over low heat to dissolve the caramel.
If you have grains of burnt sugar, strain through a strainer.
Separately, mix the milk with the flour until a smooth homogeneous mass, pour in the caramel. Cook over low heat heat, stirring constantly, until thickened.
Then remove from heat. Give the mixture to cool.
Butter room temperature, beat with honey 2-3 minutes at medium speed of mixer.
And add in small portions to coffee-caramel mass, stirring each time until smooth.
The cream is ready — very tasty and flavorful!
In any case, I bring the recipe goes well with this cream nut biscuit. (first photo)
NUT CAKE
Ingredients:
— 4 large eggs
— 250 g of sugar
— Article 10. l. water
— 100 g walnuts
— 200 g flour
— 1 tsp.. baking powder
Ingredients:
— 4 large eggs
— 250 g of sugar
— Article 10. l. water
— 100 g walnuts
— 200 g flour
— 1 tsp.. baking powder
Beat egg yolks with sugar, one spoonful adding water.
Sift flour with baking powder and ground nuts, stir until smooth.
Proteins whip until peaks and gently put in a lot of yolk and mix.
Pour into a mold lined with baking paper.
Size 28 cm round shaped or rectangular 22h30 cm.
Temrerature Bake at 180 degrees C for approximately 30 minutes.
Willingness to check the wooden biscuit can spazhkoy.
The cooled sponge cake cut into two or three cake and smear with cream.
Decorate as you wish!
Writing brew and cake can help themselves.
Sift flour with baking powder and ground nuts, stir until smooth.
Proteins whip until peaks and gently put in a lot of yolk and mix.
Pour into a mold lined with baking paper.
Size 28 cm round shaped or rectangular 22h30 cm.
Temrerature Bake at 180 degrees C for approximately 30 minutes.
Willingness to check the wooden biscuit can spazhkoy.
The cooled sponge cake cut into two or three cake and smear with cream.
Decorate as you wish!
Writing brew and cake can help themselves.
Enjoy your tea!