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Dessert chocolate cake, pistachio and ness

Dessert chocolate cake, pistachio and ness

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For the top: melt the chocolate with the butter. Mix the egg whites with a pinch of salt, add the sugar and mix until it melts. Mix the yolks. Over the yolks add the melted chocolate with the butter, the egg whites, then the flour mixed with the baking powder. Put the composition in the tray with baking paper and bake for 30-35 minutes. We do the test with the toothpick to check if it is baked. I made a rectangular countertop that I cut into strips and formed a spiral cake.

For the pistachio cream: in a bowl mix the 4 tablespoons of sugar with the starch and gradually add the milk, stirring constantly so as not to make lumps. Put the bowl on medium heat and stir continuously until the cream thickens. Remove the pan from the heat and gradually add the broken white chocolate, the pieces and the butter. In the cold cream, add the chopped caramelized pistachios.

I caramelized 50 g of sugar, I added the pistachio, I turned it over on a damp board, then I crushed the pistachio.

For the ness cream: I put all the ingredients in a bowl and mixed.

My countertop came out very high and I cut it in half, then I cut strips of each piece of countertop, sprinkled it with ness syrup, put pistachio cream on each strip of countertop and formed a spiral cake.

I distributed the ness cream over the cake, then the biscuits soaked in the ness.

I distributed white chocolate over the biscuits and on the edges of the cake. I lined the edges of the cake with baked and chopped pistachios. From the dark chocolate I made the two spirals that I used to decorate. between the two spirals I sprinkled a little pistachio.

Chocolate and pistachio cake

A weekend that we offer to our friends, to go on the field with the children. And, as expected, I received picnic.

In my line, I wanted to wear something different, but of course, being on the field, I needed something easy to transport. So, as always, I opted for a cake.

I'm a little tired of the usual cupcakes. And what was my surprise when I found this chocolate and pistachio cake on the mint-scented blog. The mixture of flavors is refined. And the contrast will surprise the diners, you will see!

The only downside is that you have to clean the pistachio and not eat it!

Wonderful recipes

• 100 g butter
• 1 1/2 cups milk
• 1 1/2 cups sugar
• 5 tablespoons fine cocoa
• peel from an orange
• 400 g broken biscuits and a few whole ones for the edges
• 100 g chopped, salted and fried nuts
Chocolate icing ingredient:
• 100 ml sour cream
• 160 g dark chocolate, chopped
• 1 handful of raspberries (fresh or frozen)
1. In a saucepan put on low heat: butter, sugar, milk and cocoa and mix until a smooth mixture is obtained. Set aside and allow to cool.
2. When it has cooled, add: orange peel, walnuts, chopped and crushed biscuits.
3. Pour the mixture into a round tray on plastic wrap and put in the freezer for 3-4 hours until stabilized. Then remove and remove the plastic wrap.
4. Prepare the icing: melt the chocolate on a steam bath over low heat. Add sour cream and mix well, then allow to cool well.
5. When the icing is cold, pour it over the cake and decorate with raspberries and whole biscuits on the edge.
6. Put it back in the freezer until it stabilizes. It can then be transferred to the refrigerator.

White chocolate and pistachio cake

This pistachio white chocolate cake has everything I like for a dessert combined: a fluffy top, fine filling and a delicious, crunchy topping. I hope you like it too!

Ingredients for white chocolate pistachio cake:

150 gr white chocolate,

1 teaspoon vanilla essence,

a handful of pistachios cut into large pieces for garnish.

How to prepare: Preheat the oven to 180 ºC, line 2 trays of 20 cm cake with butter and flour. Mix the butter and sugar well, then add the eggs one by one, mixing well after each one. Add the baking powder and flour, then the milk, mix for another 1 minute. Add the pistachios and white chocolate, mix lightly with a cake pan. Pour the mixture into trays in equal parts and put the trays in the oven for 30 minutes. We push them with the fork and if it comes out clean then the countertops are ready. Meanwhile, prepare the cream: melt the white chocolate in a bain-marie, then let it cool slightly. Mix the butter with the sugar, then add the chocolate and vanilla essence. Mix until the cream becomes light and creamy. Spread half of the cream over the first top, place the second top, then spread the rest of the cream. Sprinkle chopped pistachios on top. Good appetite!


The recipe is from Danezei13, (thanks, Dana) from, to which I made small changes.
Because it is quite laborious, I will play the recipe in sections, in the order in which I executed them:

Coconut countertops& # 8211 2 pcs:
100 g almond powder
25 g + 15 g flat coconuts
90 g powdered sugar with 5% starch
2 egg whites
50 g powdered sugar
Mix in a bowl almond powder, 25 g coconut and powdered sugar sifted with 5 g starch.

Beat the egg whites, then add the powdered sugar in the rain and mix until the composition becomes stiff and glossy.

Add the previous mixture over the egg whites. On a baking paper draw two circles with a diameter of 18 cm.

Divide the composition in two and fill the two discs, smoothing them with a spatula. Sprinkle with the rest of the grated coconut. Bake for 10 minutes. at 200 C.

After removing from the oven, pour a little cold water under the baking paper, a little cold water, in order to easily detach the tops. Leave to cool in the pan.

Pattern top

Sea pasta:
30 g soft butter,
1 egg white (30 g),
30 g powdered sugar with 5% starch,
30 g flour,
1 teaspoon sifted cocoa (or ness)
Mix all the ingredients until a paste results.

Using a template placed on baking paper, patterns are drawn.
Then place the paper on a tray and place in the freezer for 20-30 minutes. The amount of brown paste is enough for at least two patterned countertop trays.

In the meantime, get ready white compositionwhich will be poured over the drawing:
20 g butter,
100 g powdered sugar with 5% starch,
100 g almond powder,
20 g flour,
2 eggs + 2 egg whites,
20 g of sugar

Almond powder is mixed with powdered sugar and sifted flour. Add 2 eggs and mix well.

Beat the egg whites with a few drops of lemon juice, then add the sugar in the rain and mix until stiff and glossy.

Then add over the previous composition, and finally put the melted and cooled butter.

The resulting composition is added immediately over the brown drawing, taken out of the freezer, then the tray (31 x 21 cm) is placed in the preheated oven at 210 C, for 8 min. Remove and leave to cool on a grill. Then cut lengthwise into 3 equal strips. We use two of them for the edge of the cake, and the third is good next to the morning coffee
Bavarian pistachio
40 g pistachio paste (see its preparation below)
7 g gelatin
30 g water
110 g liquid whipped cream
110 g milk
2 yolks (40 g)
25 g sugar
250 g whipped cream with 2-3 tablespoons of powdered sugar
Boil the milk and whipped cream to bring to a boil.

Mix the yolks and sugar until white, then add the pistachio paste and mix well.

Add the milk + whipped cream, and continue to boil the composition until it reaches 85 C (it thickens a little). The gelatin is soaked in cold water, then dissolved in a bain-marie.
Add to the composition, and after everything has cooled well, mix lightly with whipped cream.
Pistachio paste
50 g pistachios
25 g old powder
a little bit of oil
The pistachio put a little in the oven to brown (or on the fire in a non-stick pan). then I peeled some of the reddish peel and mixed it with powdered sugar.

and I passed it through the coffee grinder. I added a little honey, although the recipe said a little oil.
And that's the result. which I then immediately wrapped in cling film so that it does not harden.

Jelly with exotic fruits
50 g brown sugar
2 small boxes (300 g) with mix of exotic fruits in syrup
a small box of 300 g of strawberry compote
50 g sugar
7 g gelatin
The diced fruit is mixed with the canned syrup and sugars and boiled for 20 minutes, from the moment it starts to boil. The gelatin is soaked in cold water, then dissolved in a bain-marie. When the fruit mix is ​​warm, add the dissolved gelatin and mix well.

Installation and decoration
For the white striped decoration, I melted 50 g of white chocolate, then I poured it in the form of a disk with a diameter of 23 cm on a sheet of parchment and I combed it with a fork, trying to strip it as much as possible. parallel.
Then I put the detachable ring (22 cm in diameter) over the chocolate stripes..I started mounting the cake from top to bottom & # 8230
Pour a little of the Bavarian pistachio quantity, and put it in the freezer for 5 minutes to harden a little, then put around the two strips of drawing top (which were about 7 cm wide), and pour the rest from the half of Bavarian pistachio.
Then place a coconut top with the bottom up, slightly cut on the edges and pour the fruit jelly (which must already be slightly coagulated, so as not to soak in the top) & # 8211 5 min in the freezer.

Then the second half of the Bavarian pistachio & # 8211 5 min. in the freezer,
and finally the second coconut countertop (attention! coconut countertops are very delicate).
Cover with foil and let cool until the creams harden for at least 2 hours.

Pour the cake on the serving platter and decorate as desired.

P.S. the cake was transported from Bucharest to Sucevita, approx. 500 km, and was cut 6 days after it was prepared. According to the celebrant (my son Radu) and the guests, it was wonderful. Too bad I haven't received the picture with the section yet.
Once again "thank you, Dana!"

Pistachio Cake And Coffee

1. Preheat the oven to 190. Grease a cake pan with butter.

2. Put the butter and sugar in a large bowl and mix until it gets a pale color and a fluffy texture. Add eggs, one at a time, stirring after each addition.

3. Add the coffee and chopped walnuts and mix well, then incorporate the flour. Pour the mixture into the pan. Bake for 30-35 minutes until it turns golden brown.

4. Allow to cool for 30 minutes in the pan before turning over on a baking sheet.

5. For the cream, pour the cream into a bowl and mix until soft peaks form, add the sugar and pistachios and incorporate, taking care not to mix too much.

6. Cut the cake in half horizontally with a knife and place one of the tops on a plate. Spread the pistachio cream on the lower half of the cake, then cover with the other half. Powder with sugar and serve.



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Central arrangement: guest tables and presidium
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Soft Kitchen

Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.

I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I know myself, I have been sitting between my mother's legs in the kitchen, so from here you will realize the soul load between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.

I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)

"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.

Fasting chocolate candies, without sugar

Try these delicious candies for any festive occasion and more! The ingredients are simple, the process is not complicated at all, and the result is just right. Repeat the recipe every time you feel like something sweet, but without sugar!

Recipes Homemade sweets and cakes with gelatin

u (12 slices / 1 hour) 1. Cut 2 baking papers with a diameter of 26 cm. Preheat the oven to 100 * C. 2. Prepare the top: beat the egg whites with a little salt and put the lemon juice on the bain-marie, always beating with a fork. Strawberry shortcake
In a form of cake with removable walls we place a row of biscuits. Mix the 300 g of strawberries with 2 tablespoons of powdered sugar, until you get a fine puree. Put a tablespoon of sauce over each biscuit. We keep the rest of the sauce. I was mixing in a bowl. STRAWBERRY CAKE
I prepared the strawberry cream like this: I boiled the milk. In a bowl I put pudding, 8 tablespoons of sugar and 3 tablespoons of flour, I mixed them then I added a little cold milk and I mixed with the whisk. Over the boiled milk I added this composition and. Hearty cake with whipped cream and chocolate
For the countertop I used the ingredients from the Krem a la krem ​​cake. Separate the egg whites from the yolks and beat with the sugar, like meringue. Then add a yolk and beat a little after each. At the end add Creme Ole de. Cake with chocolate mousse and peach mousse
for baking: Chocolate and butter melt, but separately. Whisk the egg whites with 50 gr. sugar. Beat the yolks with the remaining 50 gr. sugar. Incorporate the yolks, melted butter, melted chocolate and the top into the egg white mixture. Strawberry tart
Mix the top ingredients with the mixer until the sugar dissolves. In a form with removable walls that we grease with RAMA margarine and sprinkle with flour, put the composition and put it in the oven heated to 200 degrees for. Cake with 3 kinds of chocolate mousse
Pt. top: mix the ground almonds / walnuts powder, with 60 gr. powdered sugar + cocoa. Beat the egg whites with 40 gr. Powdered sugar + pinch of salt. Pour the almond mixture? Nuts over the beaten egg whites and mix lightly with a spoon / spatula. Raspberry and cheese cake
Mix the top ingredients until they become a homogeneous paste. Place on the bottom of a tray with removable walls and level. The components of the cream are beaten until they become a frothy cream. Add gelatin dissolved in hot water and. Diplomat cake with exotic fruits
Put the milk, sugar and egg in a pan on the fire and boil until it thickens a little, remove from the heat, mix with gelatin, and when it cools well add the whipped cream, vanilla and diced fruit. Put in a special cake pan. Chocolate mousse cake
Separate the yolks from the whites. Rub the yolks with the sugar and beat the egg whites. Add the cocoa, baking powder and flour to the yolks and rub well until it becomes a thick and homogeneous cream. Gradually add the beaten egg whites. STRAWBERRY TART
1. Beat the egg whites, gradually add the sugar and lemon juice, continue beating until you get a meringue. Incorporate the yolks, flour mixed with baking powder, water and grated lemon peel. Pour the composition into a form. WHITE BANANA CAKE
1. Mix the yolks with the sugar, 2 tablespoons hot water and lemon peel. Add the beaten egg whites, flour and baking powder. Pour the composition into a rectangular tray and bake in a well-heated oven over medium heat. ,.

Video: Pistachio Chocolate Cake with IRISH CREAM!! Pistachio Buttercream Recipe! (May 2022).


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