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Ouale is separated. The egg whites are mixed together with the sugar until a hard foam is obtained, over which the yolks rubbed with oil and a pinch of salt are added, and then the flour mixed with the baking powder is incorporated.
The composition is poured into two bowls, in equal quantities. In one of the bowls add cocoa and rum essence, and in the other vanilla essence mixing well. The contents of the bowls are poured into two cake trays lined with baking paper and placed in the preheated oven for about 40 minutes, trying them with a toothpick.
Thus, two cakes will result, one white and one brown, which, after cooling, are cut into 1.5-2 cm slices. Grease each slice with ole cream / pudding (prepared according to the instructions on the package with 500 ml of milk) and assemble as follows: a brown slice, a white one and so on until the end.
Because I had the cream left, I spread it on top and poured melted chocolate over it in a bain marie with 30 ml of milk.
Put it in the cold for about 2 hours and then sprinkle the colored ornament. Cut diagonally so as to result in slices with 3 vertical stripes as in the picture.
Check per meter or Cake per meter
A meter cake or a meter cake, as we have seen in previous recipes on the internet, is an effect cake with a pompous appearance. I don't know if it's the right word, but I say it's the kind of cake that when you see it, it feels like it's made by the most skilled confectioner.
I first ate a subway check in college when he brought his roommate home. Although the recipe is written in my mother's notebook, I don't remember doing it. But now it's time.
Despite its appearance, it is very simple to do. It looks complicated, but it's not. There are simply two cakes, cut into slices and glued with cream. What could be simpler than that?
If you like cakes as much as I do, I recommend other cake recipes that you will find by clicking on the pictures.
lemon cake cake with yogurt and chocolate
CAKE BY THE METER
The meter cake is a delicious cake with cream based on vanilla pudding and butter, not difficult to prepare and very good looking. I have the recipe from my neighbor, whom I thank and wish her a speedy recovery.
INGREDIENT: For cakes: 4 eggs
260 g flour
260 g powdered sugar
8 tablespoons oil
8 tablespoons hot water
1/2 sachet baking powder
For the cream: 500 ml of milk
60 g vanilla pudding (1 sachet and a half vanilla pudding)
1 sachet of vanilla sugar
250 g butter
150 g sugar
3 tablespoons rum or rum essence to taste
Preparation of countertops (cakes): We separate the egg whites from the yolks. Rub the yolks with the powdered sugar until they turn white. Gradually add warm water, oil and mix all this time.
Separately beat the egg whites with a pinch of salt. Mix the egg whites in the yolk cream and then gradually add the flour mixed with the baking powder.
We divide the composition in two. In half add 2 tablespoons of cocoa and incorporate lightly.
Grease with oil and line with flour 2 cake trays or cake. Pour the 2 doughs into trays,
Cream preparation: While the cakes are baking, prepare the cream. We boil the milk together with the powdered sugar and the vanilla sugar. When it starts to heat, add the pudding powder mixed with a little milk (a stopped amount of the 500 ml of milk). Stir again from this moment until the pudding thickens and begins to boil. Turn off the heat and leave it to cool covered with a damp towel (it will not form a crust on the surface).
When the cream has cooled, mix the soft butter and rum. Mix until the cream is smooth and fine.
After they cool, we slice the cakes.
To assemble the cake we need a stove tray. We will alternately glue the slices of cocoa-free cake with those with cocoa, greasing them abundantly with vanilla cream and butter. At the end, there will be 2 cakes "per meter" as in the image below:
In a bowl in a bain marie or in the microwave, melt the chocolate and with the help of a brush glaze the two cakes. I apologize for the quality of the photo during the preparation. I had some technical defects
Let the cake cool until the next day.
The next morning we slice the cake as obliquely as possible. The result is slices in which the cocoa top alternates with the one without cocoa, glued with a generous layer of cream. Thanks to the chocolate icing, the cake stays soft for up to a week.
Quick Meter Cake
Quick Meter Cake
a double pack of petit beurre biscuits,
1 sachet of strawberry pudding,
1 sachet of coconut pudding (or vanilla),
(we can use other pudding combinations),
600 ml of milk,
10 tablespoons sugar,
250 gr Frame (cube or butter),
household chocolate for icing,
Boil each pudding in 300 ml of milk with 5 tablespoons of sugar until it thickens, then leave to cool. Add 125 g of Rama margarine (or butter) to each and mix well with the mixer. We take a biscuit, grease it with strawberry cream, glue another biscuit, then grease another biscuit with coconut cream and alternate the cream on the biscuits and glue them until a longer roll is formed.
Prepare the chocolate icing with which we will glaze the roll and leave it to cool until it hardens. Cut the roll diagonally, so we get a slice in which both creams will appear.
Good appetite .
Cake by the meter
Here is a new recipe for our Contest sent by ChelaruE: Cake by the meter. Participate with your soul recipes HERE! You can win a bread machine or a juicer.
Countertop (2 pcs):
& # 8211 10 eggs
& # 8211 2 old dogs
& # 8211 3 dogs white flour
& # 8211 2 sachets of baking powder
& # 8211 1 tablespoon cocoa powder
& # 8211 2 sachets of vanilla sugar
& # 8211 10 ml rum-free
& # 8211 250 grams of margarine
& # 8211 1 cana zahar
& # 8211 1 sachet of cocoa
& # 8211 5 ml rum-free
& # 8211 1 vanilla sugar sachet
METHOD OF PREPARATION
We will make 2 pandispan doughs: one simple and the other with cocoa.
We take 5 eggs and separate the egg whites from the yolks. Beat the egg whites separately in a bowl together with a cup of sugar. When the egg whites are whipped, add the yolks rubbed with vanilla sugar and rum essence, then mix. Then add the flour in which we incorporated the baking powder and mix lightly with the mixer until the composition is homogenous. We pour this into the tray in which we put baking paper and put it in the oven at 180 degrees for 30 minutes (preheated oven).
We do the same with the second pandispan, except that we add an extra spoonful of cocoa in the composition.
When they are ready, let them cool.
In a pot put margarine, 1 cup sugar, cocoa packet, rum essence and vanilla sugar. Put on low heat and stir continuously until the ingredients melt and mix. Let the cream cool but not at all, it must be a little warm.
The 2 pandispans are cut into 1.5 cm thick slices, after which the slices previously greased with cream are interspersed, thus obtaining 2 rolls that are wrapped with food foil and left to cool overnight.
The next day the cake & # 8222 per meter & # 8221 is cut diagonally to see the 2 colors and cream.
1/2 cup oil, 1/2 cup sugar, 2 cups water, 3 cups flour, 1/2 cup crushed walnuts, 3 tablespoons cocoa, 1 teaspoon baking soda, 1 baking powder, 2 vanilla sugar, rum essence
5 tablespoons powdered sugar, 2 tablespoons water, 2 tablespoons oil, 2 tablespoons cocoa, vanilla sugar, rum essence
Dough ingredient: 600 g flour 400 ml warm water 20 g yeast a pinch of salt 2 tablespoons oil.
Ingredients for the filling: a pumpkin (approx. 1kg) 350 gr. pistachio (without shell) 100 gr. raisins coriander to taste 3 lg. honey, 3 lg oil
Cake by the meter - Recipes
Posted by Postolache Violeta on February 05, 2010 in the meter cake cake cake recipes in the meter Comments: 17
5 tablespoons sugar
5 tablespoons oil
1 cana faina
1 baking powder
2 tablespoons cocoa
1/2 l of milk
1 vanilla pudding
1 vanilla sugar (80 gr)
1 packet of margarine
for the glaze:
1 dark chocolate
1 / white chocolate
3 tablespoons margarine
Method of preparation
Beat the foam with the sugar until the composition becomes glossy and does not flow from the spoon. Rub the yolks with the oil and add.
Then mix with flour and baking powder and divide the dough in two, adding cocoa to one side.
Pour the composition into trays greased with margarine and bake on the right heat for about 40 minutes
Allow to cool then cut the two cakes into slices
Rub the margarine with the vanilla sugar.
Prepare the pudding according to the instructions on the envelope, add a teaspoon of dye and let it cool. When it has cooled, mix it with margarine.
Glue the slices of cake together with cream, alternating a white one with a black one, until we reconstitute the cake.
Because I had some cream left, I couldn't bear to scatter it and put it on top.
I then prepared the black icing: I melted the dark chocolate together with two tablespoons of margarine in a saucepan in a bain marie and poured it on top.