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  • WHEAT:
  • 6 eggs
  • 6 tablespoons sugar
  • 2 tablespoons oil
  • 1 pinch of salt
  • CREAM:
  • 150 ml liquid cream
  • 150 ml of milk
  • 50gr chocolate flakes
  • 1 sachet of powder OLE VANILIE CREAM DR OETKER
  • GLAZE:
  • 100 gr chocolate
  • 50 ml liquid cream
  • 50 gr butter
  • 2 tablespoons egg liqueur (or otherwise if you do not have)
  • chocolate flakes

Servings: -

Preparation time: less than 90 minutes


Beat the egg whites with a pinch of salt, then gradually add the sugar and mix well. Add the yolks, cream powder and finally the oil and mix well. Line a larger tray with baking paper (or grease with butter and line with flour) in which we pour the composition. We put it in the preheated oven for about 15 minutes (we do the test with the toothpick).
Mix the milk and whipped cream with the cream powder and the whipped cream hardener and mix them until the cream hardens. Add the chocolate flakes and mix lightly.
Carefully unroll the worktop, put the paper down and grease the worktop on the entire surface with cream, then roll it lightly again.
Melt the chocolate with the whipped cream and the liqueur, add the butter and let the composition mix well. Carefully pour the icing over the roll. Garnish to taste. Let cool for a few hours.

Wafer roll with coconut cream

In the first one we put 270 gr of sifted milk powder and coconut (which can go up to 100 gr) then we mix lightly. Homemade chocolate in wafer sheets & # 8211 Enjoy Dessert! In the other we put cocoa, the remaining 270 gr. Sweets Recipes, My Recipes, Cookie.

The egg white top, enriched with walnuts, raisins and shit, is flavored with vanilla and lemon peel. And the yolk cream, along with.

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You won't believe it, but I committed it twice in three days. (that I had taken 1 l of sour cream and opened it said that it was consumed quickly). Very-very good. I make it in the shape of a cake and serve it with a teaspoon.
Come on, I'll post a picture of her on my blog as well

I have done it many, many times. Both in the shape of a garden and in the shape of a square, of a heart. In any form you do it, the result is the same: DELICIOUS!

And I do it quite often! She's super good, I drove my friends crazy with them.
But something still doesn't work out for me. when you cut it, my glaze cracks and it doesn't seem to stick with the cream, sliding in all directions. And the cream seems a bit soft to me. Do you have any ideea?

Lady, you can try to make the icing a little creamier, that is, for 100g of chocolate, put 50g of butter and 50ml of liquid cream. You can give up the water.
For the cream, you can make a proportion of 300ml sour cream and 100ml milk, then it will definitely stick out. )

In my recipes, I have a cake that looks like this but is called Black Tooth. But it's not with whipped cream on top or ole creams, but with beaten egg whites and cioco icing. It's an old recipe, inherited from my mother :)

Bianca, I've heard of the recipe you're talking about, but it's different. It only looks like. :))

The housewives are talking about sour cream around this cake. I don't see the ingredient. Do I have to put on my glasses? :) Or can whipped cream be replaced with sour cream? Yes. I think so. If so, is sour cream common?
Sorry, I'm not very good.

Mommy, the liquid cream I'm talking about, is actually sweet cream for whipped cream. :)
It can also be made with normal cream, it is very good. I made this cake many times and tested it in all variants. :))
The same can be done with vegetable liquid cream, there are no baths. The result is the same: delicious! )

Ahaa! Well, then let's do it with sour cream, because we want the children to be healthy.

This cake is wonderful. It's really the best I've tried so far. And how easy it is! I did it for a big family reunion :). All the relatives were delighted. And I say not just out of complacency.
I noticed something, Miha, please tell me, doesn't the cream come out fluffier if you whip the liquid cream before adding milk and cream?

Mommy, I'm so glad she was successful, although as good as she is I would have been surprised if she didn't. :)
I didn't try the whipped cream beforehand, but it's a good idea. I don't see why it wouldn't be good.

Isn't flour put on the counter at all?

Cristina, the countertop is without flour. Only with Crem Ole, which also has some starch in the composition. The countertop does not come out very high and fluffy, as is an ordinary countertop.

It's a deity, my husband ate half a tray at a time and never gets tired. It came out extraordinary. Thanks for the recipe.

Cristina, I'm glad you liked it. Husband had little to do with the cake, eh? :)) Good luck!
It is really a very good cake and especially very easy to make.

I found this recipe on the blog PAPA BUN by Mihaela so I come directly to the source and thank you for the great recipe. It's really very good, fluffy and very easy to make! I did it last night too and I'm waiting for you on my blog to see how it turned out! I am very proud of her: P!

Ehehe. Petronla. I would like to be the original source of the recipe. ))

Very good cake, I really haven't made it in a long time.

Thank you for answering me and for visiting my blog! And especially since you are from Iasi like me, and I miss the Iasi of memories very much (even if I'm a freshman - my blog doesn't have a month- I wanted to call it & quotO a nostalgic outing & quot or a & quotIeseanca around the world & quot)

Cream to cream

For the countertop:
6 eggs
6 tablespoons sugar
1 sachet of chocolate oil cream

For the cream:
250 ml of liquid cream
150-200 ml of cold milk
1 sachet of vanilla oil cream

For the glaze:
100g of quality dark chocolate
50 ml of liquid cream
50g of butter
2 tablespoons whiskey or brandy

Separate the yolks from the whites.
Beat the egg whites until you get a hard foam, gradually adding sugar.
Add the yolks one by one, continuing to mix.
At the end, add the chocolate powder. Stir until smooth.
Preheat the oven.
Line a tray (approximately 20x30 cm) with baking paper, then pour the composition and level it with a spoon.
Leave the top in the oven at 180 degrees (or at a medium to low temperature, if you have a classic oven) for about 20-25 minutes.
Remove the countertop from the oven and let it cool.

Mix the milk with the whipped cream in a bowl, add the vanilla powder and beat with the mixer for a few minutes or until the cream has hardened.
If the countertop has cooled in the meantime, pour the cream over the countertop and then refrigerate the cake.

Put the butter and whipped cream in a pan, add the diced dark chocolate and put them all on low heat. Stir continuously until the chocolate has melted, then add the brandy.
Allow the icing to cool very little (just enough to become warm and start to thicken easily) and then pour it over the cooled cake. Level the icing with a knife or spatula and then put the cake back in the fridge.
After at least two to three hours, the cake can be portioned and served. Be sure to wash the knife with cold water after each cut so that the cakes look as good as possible.

Because the top does not contain any flour, you will get a very creamy, light and delicious cake, which honors the name it bears - Krem a la Krem. You can add another layer of whipped cream, you can decorate it with fresh fruit (as in the image above) or you can serve it as such, only with chocolate icing. It's wonderful anyway!

Method of preparation

Separate the egg whites from the yolks. Whisk the egg whites and then add the sugar a little and beat until melted. Then add one egg yolk and beat a little after each egg yolk added. At the end, add the chocolate cream powder and beat a little longer (maximum 30-45 seconds), until smooth. Pour the dough into a greased and lined 20/30 cm tray. Bake on medium heat for 25-30 minutes. Press the worktop with your finger and if the depression disappears immediately it means that the worktop is baked. Leave to cool.

Put in a bowl sour cream, milk and vanilla powder. Beat with the mixer for about 1 minute, the cream should harden quite well. Spread evenly on the surface of the cold countertop and refrigerate for about 2 hours.

Heat the water and add the sugar, stirring. After the sugar has melted, add the liqueur and the broken chocolate pieces. Stir until the chocolate melts, then add the butter. Keep it on the fire, stirring, until the butter melts. Leave to cool. When it has reached room temperature, pour it on the cold cake taken out of the fridge and spread it evenly. Let cool for 2-3 hours. Cut the cake with a knife that will soak in hot water.

Method of preparation

Separate the eggs, beat the egg whites with the sugar, then add the yolks one by one. We also put the envelope of Chocolate Ole of chocolate, we mix and we pour everything & icircn in a tray with removable ring of 28 cm. Bake for 20 minutes.

Put all the ingredients in a bowl and mix well until smooth. This will take on the consistency of a cream. I poured everything over the cooled countertop.

We put cocoa, sugar and milk in a kettle. When it starts to boil, leave it for another 2 to 3 minutes or until you see it start to thicken. Remove from the heat, add the butter, stirring vigorously to melt. After about 15 minutes, pour over the cream and let it cool.

For example, I cut the top & icircn 2 and then followed the same steps. It looked very & icircnalt to me, but this is optional, plus I decorated it with raspberries.

Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a strong and glossy foam, like meringue. Rub the yolks with oil, then pour over the meringue. Stir gently. At the end, add the Chocolate Ole Cream and beat a little more until smooth.

Pour the dough into a tray (42/29 cm) lined with baking paper and bake on medium heat for about 20 minutes. Remove the top on a grill, along with baking paper and leave to cool.

In a bowl, mix the cream with the milk. Add the pudding powder and mix until it hardens.

Put the cream over the cooled countertop. We even out and level, then roll the top lengthwise, using the baking paper underneath.

We put the roll on a plate and put it in the fridge until we prepare the icing.

Melt the chocolate over low heat together with the cream and butter. Bring to the boil, set aside and mix. After it has cooled, add the brandy. Let it cool.

After it has cooled, pour it over the roll and let it cool again until the icing hardens. It is portioned as desired.

This roll is actually Krem a la Krem cake, which I really missed. But I wanted to give it a different look. :))

Krem a la Krem cake

Well now let me tell you straight and true, and I would pull your sleeve for a slice. Kisses!

And I would give you my heart if I had more. But for you I make another tray and I run quickly to bring it to you!

I'm pulling you by the other sleeve!

My dears, you will break my hands and what else do I make cakes with.

Yummy. A real treat! Pup and have a wonderful Sunday!

Licuta is right, I will definitely repeat it. Thanks same to you!

When I saw the photo (even moving) on ​​FB I thought & quotvai what kindness, but hard to do. & quot. Fortunately, I came here and convinced myself that it is simple but goodness remains. Congratulations!

I thought I couldn't see the appetite anymore! I like the moving picture :) it suggests exactly how good it is!

Thanks Snowdrop. It really is & quot! Goodness & quot!

I tried to make the cake and the top stuck to the baking sheet. I took it out with a spatula and squeezed it in half.
where did I go wrong? I want to repeat it is delicious.
thank you

I'm glad you tried my recipe. After baking the cake, try not to peel it immediately from the baking paper. Eventually remove it with the baking paper and place it on a damp napkin. The steam will make the paper peel off more easily.

Krem a la Krem cake

No, I'm not trying to persuade anyone to try Krem a la Krem cake. My blog remained, so at the beginning, a personal recipe book, in which I write everything I tried and my family liked it.

That I sometimes manage to inspire you, this is a big plus for me for which I thank you!

Today's cake I would call it & # 8211 & # 8220compromising cake & # 8221 :)))

Why? That it has dust on the envelope and I remember talking about a dear teacher & # 8211 nothing in the bag that rustles is not good :)) That's about it for the most part.

But it's so good! I prepare it, I think, once a year. Balance is the key in everything. In moderation, with limit, occasionally, nothing can harm you irreparably.

Any accusatory comments will be ignored / deleted. If you don't like it, go ahead and choose from the huge internet exactly the cake and the ingredients you like.

Krem a la Krem cake ingredient

  • 6 eggs
  • 6 tablespoons sugar
  • a bag of cold cream chocolate (Dr. Oetker I use)
  • a teaspoon of baking powder
  • a knife tip salt
  • an envelope of vanilla cream that is prepared cold
  • 150 ml of cold milk
  • 250 ml cream for whipped cream / liquid whipped cream
  • a spoonful of powdered sugar
  • a sachet of vanilla sugar
  • 100 g milk chocolate
  • 40 g butter
  • 40 ml liquid cream
  • optional & # 8211 chocolate ornaments

How to prepare Krem a la Krem cake

Separate the yolks from the egg whites. Beat the egg whites with a little salt, add one tablespoon of sugar at a time, beating one after the other, then add the yolks one by one. Put the contents of the cream envelope, the baking powder, homogenize, stirring gently from the bottom up.
Put the composition in a tray lined with oil and powdered with flour or lined with baking paper (20/30 cm tray) and put in the oven over medium heat & # 8211 175 degrees & # 8211 for about 25 minutes. Leave the countertop to cool on a grill.

Put everything in the bowl and mix, first at low speed, then at a higher stage. It must become a well-bound cream.
On the cold countertop, spread the cream evenly in a thick layer and level it.

Put in the fridge.
Take out the tray and return glaze obtained by melting the ingredients over low heat, cooled beforehand.

Sprinkle with chocolate ornaments.

Leave it in the fridge for a few hours or overnight.

Portion it with a knife with a thin blade that you wipe with a damp cloth after each cut.

“Krem a la Krem” roll

I had been planning to make the “Krem a la Krem” Roll for a long time and I remembered it when I visited my friend Alexandra. I ate this roll for the first time and it conquered me instantly. It is extraordinarily tasty and good-looking!


For the countertop:

-1 sachet Chocolate Ole Cream

For the cream:

-1 sachet Vanilla Oil Creams

For the glaze:

-1 teaspoon rum essence

Method of preparation:

Mix the egg whites with a pinch of salt, add the sugar gradually and mix until the foam is hard and shiny.

Mix the egg yolks with the oil and pour over the egg whites. Stir gently. At the end, add the Chocolate Ole Cream and mix a little more to homogenize the composition.

Pour the dough into a tray lined with baking paper and place in the preheated oven at 180 degrees for approx. 20 minutes. After passing the toothpick test, remove the top on a grill and leave it to cool.

While the countertop cools, start making the cream. In a bowl, mix the liquid cream with the cold milk, add the Vanilla Cream Ole and mix until it hardens.

Add the cream over the cooled countertop. Level the cream over the entire surface of the countertop and then roll the countertop lengthwise. Place the roll on a plate and leave it in the fridge until the icing is ready.

In a saucepan, melt the chocolate over low heat together with the whipped cream and butter. Mix until the composition is homogeneous and at the end add the rum essence. Allow to cool slightly.

After it has cooled, pour the chocolate over the roll and leave it in the fridge until the icing hardens.

KREM A LA KREM Roll - Recipes

I made Krem a la Krem cake for the first time a long time ago. And since then & # 8230 countless times. It's very easy to do and it's good and bad. For the holidays, I was inspired by Miha and gave a different shape to the cake & # 8230. that is, roll. Thanks Miha for the idea. I invite you to prepare it in any form you want, to taste it and tell me if you liked it.


  • 6 eggs
  • 6 tablespoons sugar
  • 2 tablespoons oil
  • 1 sachet Chocolate Ole Cream (Dr. Oetker)
  • 2 tablespoons cocoa
  • 200 ml liquid cream
  • 200 ml of milk
  • 1 vial of vanilla essence
  • 1 sachet Vanilla Oil Creams (Dr. Oetker)

Method of preparation

Prepare the top first: separate the eggs. Beat the egg whites with a pinch of salt and sugar. Rub the yolks with herunterladen oil. Add over the egg white foam and mix. Add the cream and cocoa powder and mix well.

The composition is poured into the large stove tray lined with tomtom eva stemen baking paper. Bake for about 20 minutes. It runs while it's hot.

Cream: mix liquid cream and cold milk together with cream powder and vanilla essence filme von spiegel tv downloaden.

Glaze: the chocolate broken into pieces together with the whipped cream and the butter or margarine are put on low heat and stir continuously until they all melt and you get a cream dateien mit tor downloaden. Let it cool a bit.

Roll the top, grease it with cream, then roll it back and glaze it. Garnish with grated white chocolate and chocolate cubes or preferably despacito zum herunterladen. Cut the next day.

Video: Eggless Cream Roll Recipe without Mold Bakery Style Cream Puff Pastry RecipeHow to Make Cream Roll (May 2022).


  1. Kaedee

    Yes bummer

  2. Tedmund

    you the talented person

  3. Delvin

    In it something is. Thank you for help in this question, now I will not admit such error.

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