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Mousseline cream for cakes and pies

Mousseline cream for cakes and pies

For cakes and pies I often use boiled creams, especially mousseline cream, even when pastry cream is recommended, because it seems better, finer and creamier. I like creams with butter and I generally avoid those with gelatin, for no particular reason. Thinking that this may be the choice of others, I post this recipe, somewhat simplified, for the benefit of those who share the same ideas. I hope you find them useful ...
Here is a cake that I used mousseline cream: https://www.bucataras.ro/retete/desert-tort-cu-capsuni-si-crema-mousseline-86705.html
In fact, mousseline cream is a pastry cream, vanilla, with butter and is very easy to make. Mousseline cream is used for: cakes, tarts, cakes, choux à la crème and even eclairs / eclairs (which are usually filled with pastry cream).
I did not consider that the time for preparation, the period in which the cream stays in the refrigerator, to harden.


The best cake creams: top 6 recipes that every housewife should know!

We present you the 6 best and lightest recipes for cake creams, which will turn your dessert into a spectacular, delicious and creamy delicacy. These creams are easy to make, have a delicate texture, are tasty and fragrant, ideal for cakes, cakes and eclairs. Creams are prepared from affordable ingredients, so do not hesitate to prepare them.

1. Boiled cream

ingredients

Method of preparation

1. Rub the yolks with sugar, flour and vanilla.

2. Pour the hot milk into the mixture and simmer until the cream becomes thick.

2. Butter cream

ingredients

Method of preparation

1. Mix the eggs with the sugar. Boil the table in a thick-bottomed saucepan until it thickens.

2. Beat the powdered sugar with butter and add the egg cream and vanilla.

3. Condensed milk cream and butter

ingredients

-1 can of condensed milk (380 g)

Method of preparation

1. Beat the condensed milk well with the butter at room temperature.

4. Cream with eggs and condensed milk

ingredients

-a pinch of vanilla or 30-50 ml of liqueur

Method of preparation

1. Beat the condensed milk with butter.

2. Rub the yolks with vanilla or liqueur, add the mixture to the butter.

5. semolina cream

ingredients

-1 teaspoon vanilla sugar

Method of preparation

1. Boil the milk with vanilla sugar. Mix the semolina with a small amount of water and add the mixture to the milk, bring the table to a boil.

2. Rub the yolk with sugar and butter. Gradually add the semolina and beat the cream well.

6. Cream for eclairs

ingredients

-1 teaspoon vanilla sugar

Method of preparation

1. Mix the flour and eggs until smooth.

2. Boil the milk with sugar. Pour the milk in a thin stream into the egg mass and mix well.

3. Put the cream on the fire but do not bring it to a boil. Add the vanilla sugar and butter. Put the tender cream in a bowl with cold water or ice to cool quickly.


Lemon cream for cakes and pies

This is a classic lemon cream for cakes and pies, boiled on the stove. The ones with mascarpone, & # 8220modern recipes & # 8221 can be found in other sections of the blog. You can use in alternative layers with whipped cream to a lemon cake, or leaves, usually white. I had biscuit sheets with cocoa here, but it resonates better with those with vanilla.

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients

  • 3 + 1/2 lg flour or 4 starch
  • 500 ml of skim milk
  • 4-5 lg sugar
  • peel and juice from a lemon
  • 1 pack of 80% butter

PREPARATION
1. Bring the butter to room temperature in advance.
2. Grate the lemon peel.
3. In a double-bottomed bowl, put the flour and sugar, then add the cold milk in a thin thread, stirring with a pear, so as not to make lumps.
4. Put on low heat and boil, stirring constantly, so that it does not stick and does not form lumps. It will thicken and acquire the consistency of a pudding.
5. Let it cool halfway and add the lemon juice and grated peel.
6. Mix the butter at room temperature.
7. When the composition is still slightly warm, mix it in 2-3 tranches with butter. You use it cold.
Liv (e) it!

Tort Pralin Tonka

Orders placed until 17:00 are delivered the next day.

We suspend home deliveries, orders will only be picked up from the store.

Children's cakes are hand-painted and can be personalized with any design. Prices may vary, depending on the size and complexity of the design.

Recommended products

Between April 28 and May 6,
no orders are taken.

Thank you for understanding!

Harmony Campia Libertatii

Address: Str Campia Libertatii, no. 46, bl. 52, ground floor, sector 3, Bucharest Phone: 021.324.40.20 / 0722.616.180

The first time I ordered a children's cake from Armonia Confectionery, especially for my little girl's birthday. I heard that here I will find the most delicious sweets, Armonia confectioners creating real works of art. Said and done! I ordered the delicious cake for children that not only had an exclusive taste, but also impressed me with the unique design that the Armonia team created with great interest. My little girl and her guests tasted a special dessert, which finally became the main character of the party!


Apricot cake like no other!

Apricot cake and cream is a treat precisely through the combination of fruit and cream. In the cold season you can prepare it with frozen apricots, because it comes out just as good! We hope you like this apricot cake and try it!

INGREDIENT:

For the biscuit:

-2 tablespoons flour for baking form

For the cream:

-250 ml of cream for 30-35% cream

-4 tablespoons apricot jam

METHOD OF PREPARATION:

1.Grease the form with a tablespoon of butter and sprinkle with 2 tablespoons of flour. Spread the flour over the entire surface of the form, and remove the excess flour.

2. Separate the egg whites from the yolks. In the bowl of the blender, add the egg whites and salt. Start beating at low speed for 1 minute gradually increasing the speed. When the egg whites have increased in volume, add the sugar and vanilla sugar. Keep stirring. When you have obtained a creamy composition with firm peaks, add the yolks one by one. Mix for 2 minutes so that the yolks are incorporated into the mixture. Add the melted butter in a slow ribbon,

3. milk, flour, baking powder and cocoa powder. Stir on low speed.

4. After 1 minute, turn off the blender and continue to mix with a spatula, gathering the dough from the walls of the bowl. Pour the dough into the pre-prepared form and level with a spatula.

5. Put in the oven. Bake in the preheated oven at 180 ° C for 30 minutes. When the dough is baked, take it out of the oven and test the toothpicks. If the toothpick comes out clean, it means that the dough has baked and you can let it cool.

6. Cut the end of the cake to a thickness of 1 cm as follows: with one hand hold the lid of the cake, and with the other cut straight with a sharp knife.

7. Transfer the cut cake back to the mold.

8. Using a spoon, remove the core of the worktop so that the edges of the cake remain untouched. You will use the removed countertop later.

9. Prepare the cream: In a bowl, add the apricots and grind them with a hand blender until you get a homogeneous paste. Add the sugar and vanilla sugar and mix with the mixer until incorporated into the paste.

10. In a small saucepan add the gelatin and 4 tablespoons of water. Mix well and let it swell for 2-3 minutes.

11. Cel3 3 cut the apricots into slices and set them aside.

12. Beat the whipped cream with the mixer until you get stable peaks.

13. In the saucepan with gelatin add 3 tablespoons of apricot paste and melt over low heat until the gelatin melts completely.

14. Transfer the obtained gelatin to the paste composition and mix well. Then incorporate the whipped cream into the composition until you get a creamy and fluffy cream.

15. In the cake tin add 1/2 of the amount of cream and level it evenly. Place the sliced ​​apricots in the cream, pressing them a little into the cream.

16. Cover with the second half of the cream

17. and cover with the lid of the cake.

18. Cut the removed tops into pieces and place them on the edge of the space between the top and the cake lid, pressing them with a knife. Refrigerate for 2-3 hours.

19. In 2-3 hours with a knife remove the edges of the cake pan and transfer the cake to a plate.

20. In a bowl add 4 tablespoons of apricot jam and melt over medium heat until completely melted and get a fluid paste. Cover with melted jam, both the edges of the cake and its surface.

21. Chop the remaining cake crumbs until you get something like breadcrumbs and cover the edges of the cake with it.

22. Cover the surface of the cake with grated chocolate or cut into thin slices.

The mole of apricot mole came out delicious with the smell of apricots around the house!