Taste and beautiful with Natallia Harahliad | 조회수: 21.3K | 좋아요: 771케이크 휴일을 위한 마법의 초콜릿 케이크! 케이크 롤 "크리스마스 그루터기"! 크리스마스에는 스폰지 케이크!
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작성일 23-12-13 11:35
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MAGICAL chocolate cake for the holiday! Cake roll “Christmas stump”! Sponge cake for Christmas! Do you want to surprise yourself and your loved ones? Then this recipe is for you - a MAGICAL Cake for the New Year 2024 or Christmas. And yes, better prepare a 2nd serving... well, a very tasty chocolate cake... Take note of the perfect sponge cake recipe. Hello, friends!!! This chocolate cake melts in your mouth! Recipe for “Christmas Tree Stump” cake (1 cup = 250 ml). To prepare the biscuit: Warm milk approximately 60°C/140°F (45 ml) + Vegetable oil (40 ml/2.5 tbsp). Yolks (4 pcs). Sugar (25 g/1 tbsp). I will be very glad if you write to me from which country and city you are watching my video recipes. Thanks for your support! 🌍🙋♀️🥰 Add milk mixture and stir. Flour (60 g/2.1 oz/2/5 cup) + baking powder (1/3 tsp). Cocoa (15 g / 1 tbsp) Stir until smooth. Egg whites (4 pcs). Add sugar (70 g/3 tbsp) in two stages. Beat until fluffy and a bird's beak forms. Mix the prepared mixture with beaten egg whites, adding the whites in three stages. Pour the batter into an 11.8 x 15.8 inch (30 x 40 cm) baking tray or pan. Bake at 170°C/340°F for about 13-14 minutes, no convection. Preparation of ganache: Milk chocolate (300 g / 3 chocolate bars). Cream 33-36% (300 ml / 1+1/5 cups). Heat in the microwave or in a water bath. Punch with a blender. Refrigerate. Dark chocolate 56% (100 g / 1 chocolate bar). Cream 33-36% (150 ml / 3/5 cup). Heat in the microwave or in a water bath. Punch with a blender. Refrigerate. Take out the biscuit and let it cool slightly. Cut lengthwise into 5 equal pieces, 5 to 6 cm (about 2 inches) wide. Spread any prepared jam. Let's continue preparing the ganache: Whip the milk chocolate ganache until thick and smooth. Place the cream in a piping bag. We assemble the cake as in the video. Whip the dark chocolate ganache until thick and smooth. Coat the sides of the cake with ganache. Use a fork to decorate the edges of the cake. Place the cake in the refrigerator for 1 hour. Decorate the cake. Write a few words in the comments, this will help spread the video.👌 Put 👍 and don't forget 🔔. Bon appetit and SUBSCRIBE to the channel. #NatalliaHarahliad #tastebeautiful #Quickrecipe #Recipe
휴일을 위한 마법의 초콜릿 케이크! 케이크 롤 "크리스마스 그루터기"! 크리스마스에는 스폰지 케이크!
#디저트 #디저트 레시피 #디저트 만들기 #레시피 #간식 #후식 #주전부리 #주전부리 만들기 #주전부리 레시피 #간식 레시피 #간식 만들기 #후식 만들기 #후식 레시피 #dessert recipe #recipe #dessert #cake recipe #cake #케이크 #케익 #케이크 레시피 #케익 레시피 #케이크 만들기 #케익 만들기
아래 박스안에 나오는 유튜브 상세내용은
지금 이 사이트가 아닌 유튜브에서 그대로 불러온 내용으로
여기에 저장되지 않으며 사이트 검색에서 검색되지 않습니다.
이벤트나 다른 관련 내용이 있는 영상은 해당 유튜브 채널에서 확인하시기 바랍니다.
MAGICAL chocolate cake for the holiday! Cake roll “Christmas stump”! Sponge cake for Christmas!
MAGICAL chocolate cake for the holiday! Cake roll “Christmas stump”! Sponge cake for Christmas! Do you want to surprise yourself and your loved ones? Then this recipe is for you - a MAGICAL Cake for the New Year 2024 or Christmas. And yes, better prepare a 2nd serving... well, a very tasty chocolate cake... Take note of the perfect sponge cake recipe. Hello, friends!!! This chocolate cake melts in your mouth! Recipe for “Christmas Tree Stump” cake (1 cup = 250 ml). To prepare the biscuit: Warm milk approximately 60°C/140°F (45 ml) + Vegetable oil (40 ml/2.5 tbsp). Yolks (4 pcs). Sugar (25 g/1 tbsp). I will be very glad if you write to me from which country and city you are watching my video recipes. Thanks for your support! 🌍🙋♀️🥰 Add milk mixture and stir. Flour (60 g/2.1 oz/2/5 cup) + baking powder (1/3 tsp). Cocoa (15 g / 1 tbsp) Stir until smooth. Egg whites (4 pcs). Add sugar (70 g/3 tbsp) in two stages. Beat until fluffy and a bird's beak forms. Mix the prepared mixture with beaten egg whites, adding the whites in three stages. Pour the batter into an 11.8 x 15.8 inch (30 x 40 cm) baking tray or pan. Bake at 170°C/340°F for about 13-14 minutes, no convection. Preparation of ganache: Milk chocolate (300 g / 3 chocolate bars). Cream 33-36% (300 ml / 1+1/5 cups). Heat in the microwave or in a water bath. Punch with a blender. Refrigerate. Dark chocolate 56% (100 g / 1 chocolate bar). Cream 33-36% (150 ml / 3/5 cup). Heat in the microwave or in a water bath. Punch with a blender. Refrigerate. Take out the biscuit and let it cool slightly. Cut lengthwise into 5 equal pieces, 5 to 6 cm (about 2 inches) wide. Spread any prepared jam. Let's continue preparing the ganache: Whip the milk chocolate ganache until thick and smooth. Place the cream in a piping bag. We assemble the cake as in the video. Whip the dark chocolate ganache until thick and smooth. Coat the sides of the cake with ganache. Use a fork to decorate the edges of the cake. Place the cake in the refrigerator for 1 hour. Decorate the cake. Write a few words in the comments, this will help spread the video.👌 Put 👍 and don't forget 🔔. Bon appetit and SUBSCRIBE to the channel. #NatalliaHarahliad #tastebeautiful #Quickrecipe #Recipe