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Tort Milka

Tort Milka


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Mix the butter, oil, sugar and vanilla sugar vigorously with the mixer until a frothy mixture is obtained. Eggs will be incorporated in the mixture, one by one. Separately, mix the sifted flour, starch, baking powder and grated lemon peel and then add to the butter mixture. The blueberries are strained and the drained syrup is kept. Melt the Milka chocolate bar, and add a tablespoon of sour cream. Pour the rest of the sour cream into a bowl, in which the melted chocolate will be added. At the end, the drained blueberries will be incorporated into this mixture.

In a form of cakes with a high edge, greased with margarine or lined with baking paper, pour 3/4 of the dough and level with a plastic spatula.

Then spread the cream evenly, and mix very little with a whisk, so as to mix a small amount of cream with the dough already spread in the pan.

Finally, mix the rest of the dough with the milk and pour over the sour cream.

Bake for 30 minutes in a hot oven at 180 ° C

Break a white Milka chocolate bar into pieces and melt at Bain-Marie.

Powdered sugar is mixed with blueberry syrup. This mixture should not be too fluid.

Gradually add the melted Milka chocolate and powdered sugar to the powdered sugar mixture with blueberry syrup and mix well.

After it has cooled, grease the cake with this mixture and let it harden.

The second white Milka chocolate bar will melt and mix with coconut butter. With a teaspoon, it will be distributed, in the form of spots, on the entire surface of the cake.


Milka cake with biscuits. An incredibly tasty dessert. No baking

I think everyone loves Milka chocolate. It is fine and delicious. So is Milka cake. It is prepared from only a few ingredients and does not require baking. The recipe is quite simple. You can try it right now.

Ingredient:

  • 1 liter of milk, 10 tablespoons sugar
  • 3 sachets of vanilla pudding
  • 300 gr Milka chocolate with milk
  • 100 gr white Milka chocolate, 500 ml sweet cream
  • Biscuits, milk (for softening biscuits)

Method of preparation:

Mix the pudding powder with the sugar and 200 ml of milk. Pour the remaining 800 ml of milk into a bowl and bring to a boil. When it starts to boil, add the pudding and mix well until it thickens.

Divide the pudding into two equal parts. In one put milk chocolate, and in the other white chocolate. Stir until the chocolate melts and you get a smooth cream. The chocolate will melt pretty quickly, because the pudding is hot. Leave the 2 creams to cool.

Beat the sweet cream with the mixer until you get a firm whipped cream. Add a quarter of the whipped cream in white chocolate cream and another quarter in the dark chocolate cream.

In a round cake pan, lined with baking paper, pour white chocolate and part of the dark chocolate cream. Then mix the remaining dark chocolate cream. Pour the filling obtained over the chocolate cream.

Soak the biscuits in milk and place them on top. Cover the cake with foil and refrigerate for a few hours. It would be good to leave the cake in the fridge overnight.

The next day, take the cake out of the fridge, take off the foil and take the cake out of the tray, turning it upside down. You can decorate the cake to your liking. I chose to decorate it with ground walnuts. Cut the cake into slices and serve it with your loved ones. Good appetite and increase cooking!


Milka torta bez pečenja

A blog post on the YouTube channel, which reads the recipe for the Milka tortu koja je je, bez pretjerivanja, jedna od onih torti koja obavezno oduševljava sve ljubitelje čokolade. Danas vam predstavljam bržu i jednostavniju verziju ove odlične slastice, a to je kremasta i jako fina Milka torta bez pečenja.

Budući da se ne peče, a ujedno i nema toliko puno slojeva, ova torta gotova je za samo 45 minutos. Najviše vremena otići će na hlađenje budući da je potrebno da se dobro stegne, a nakon toga moći ćete uživati ​​u njezinom zanosnom okusu.


FINAL NOTE

Milka Chocolate Cake is my favorite go-to chocolate cake recipe. Or in two words: The Best! It is the dream cake for all of you who love Milka chocolate. And you know who you are. So, hello to my the & # 8220cow-munity & # 8221 of the fans from all around the world.

Final Grade: A + for very best that life can offer you and it is called the best chocolate MILKA cake.

Milka Chocolate Cake-cake made with the best chocolate


"Ice Cubes" cake for the whole family & # 8211 follow the recipe step by step!

Today, dear lover of delicious dishes, we present you the recipe for the "Ice Cubes" cake. It seems that there is nothing complicated in preparing the dessert with pudding, but it is so delicious, as if a whole army of chefs worked. The fine and airy dessert will not only complete the beautiful party with a cup of aromatic tea, but will also become a magical decoration for the festive meal. Enjoy your loved ones with a special dessert, which is prepared simply and from the most common ingredients.

INGREDIENTS

& # 8211 9 tablespoons sifted flour

& # 8211 80 g vanilla pudding powder

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Prepare the dough: separate the egg whites from the yolks and place them in separate bowls. Beat the egg whites in a frying pan with hard tops, then add 6 tablespoons of sugar. Beat the ingredients again. Gradually add 6 tablespoons of sifted flour and mix the dough.

2. Pour and spread the dough in a baking tray, measuring 20 x 25 cm, preventively lined with paper. Place the tray in the preheated oven at 180 ° C for 20 minutes. Baking time depends on each oven. Take the toothpick test.

3. Prepare the cream: beat the yolks with 6 tablespoons of sugar, then gradually add the remaining sifted flour, 80 g of vanilla pudding and 2 tablespoons of milk. Homogenize the composition.

4. Put the remaining milk in a saucepan. Put the saucepan with milk on the fire and bring it to a boil. Turn off the heat and let the milk cool until warm.

5. Combine the yolk composition with the butter and milk in the pan. Mix the cream well.

6. Wallpaper the walls of a form with cling film and place the baking sheet in it. Spread and even out the cream on the counter. Refrigerate the cake for 3-4 hours.

7. Take the cake out of the fridge and decorate it to taste: with your favorite icing, cocoa powder, chocolate flakes or coconut flakes.


MILKA TORTA SLOJ PO SLOJ

1. Biskvit - smeđa krema - žuta krema - šlag
2. Biskvit - smeđa krema - žuta krema - šlag
3. Biskvit - smeđa krema - žuta krema - šlag
4. Biscuits - decoration of the cake (ovdje sam za decoraciju izradila 500 ml vrhnja za šlag sa kojim sam premazala tortu, a okolo i gore idu prženi i sjeckani lješnjaci)


Cake with three kinds of chocolate

I wonder what I could write about this Cake with three kinds of chocolate? That I ate a lot of slices, that it's extremely fine and delicate? Is it beautiful?

I really don't know what to start with :))

I had made this type of cake in previous years, but after another recipe that contained fewer ingredients, but now seeing that there is another option, which in my mind was already better than the other, I wanted to try it. And I wasn't wrong, that's really better.

I browsed the net, I read to many people the recipe and how to prepare it, but the greatest confidence was inspired by the recipe posted on Youtube by Beatricia, so I stayed with the video on, respecting 90% of what she did she and look what came out.

Of course, I adapted the quantities according to the size of my cake, the one posted was small, but I did not encounter any hops, although I made not one but 2 cakes.

At least once to try it!

I don't have the best pictures, I made the cakes in the afternoon, so I only caught the light of day for the section.

Ingredients & # 8211 for a cake with a diameter of 24-25 cm, from which at least 15-20 people can eat without problems, I really think I can ask for a thin slice :)))

For the countertop

For creams

  • 200 g white chocolate
  • 200 g milk chocolate
  • 200 g dark chocolate with 54-75% cocoa
  • 6 yolks
  • 700 ml of milk
  • 150 g sugar
  • 2 sachets of vanilla sugar
  • 1 l whipped cream with 25-30% fat +100 g powdered sugar
  • 3 gelatin sachets (10 g sachet, gelatin granules)
  • 120 ml of cold water

Definitely! & # 8211 a sing

Use quality chocolate, like Milka, Lindt or whatever you have in the area and whipped cream as well, to be good. Good is good.

The initial cake may seem difficult to make but it's not, after you get used to it you'll be right, it's not really scary, it's more to write :))

The only thing is that you dirty all the dishes and all the kitchen :)))

We start by preparing the cake top with three kinds of chocolate

Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled in volume and is very fluffy.

Add the flour mixed with cocoa and mix with a spoon from bottom to top, stirring at the same time, circularly the bowl. Prepare a round tray with a diameter of 26 cm, put baking paper, pour the mixture and level.

Bake in the preheated oven, at 170 degrees, for 20-25 minutes or until the toothpick test is passed.

Let cool on a grill.

We are preparing an adjustable ring for the cake.

  • note: We will need a high ring, 9-12 cm, but if you do not have, improvise raising the side of the form with baking paper on the inside, with acetate foil (I recommend, it is the easiest to use) or thin wrapped cardboard in aluminum foil.

Place the countertop on a straight plate, put the ring and mount the chosen improvisation if we do not have a high shape.

  • For baking paper, it will help to put a few points of butter inside the mold, which will stick the paper to the ring and help fix it.

We adjust the ring according to the size of the countertop and start with the creams.

We prepare all the ingredients at hand plus 6 bowls:

  1. for mixing a liter of whipped cream
  2. to put white chocolate
  3. to put milk chocolate
  4. to put dark chocolate
  5. for mixing the yolks
  6. for hydrated gelatin

Then you have at hand the scale, pencil and paper and a double-bottomed pan.

Weigh and write down on paper how much the pan weighs in which you will boil the milk and the bowl in which you mix the whipped cream!

Mix whipped cream with powdered sugar and vanilla sugar.

  • it must be cold from the refrigerator
  • does not require complete mixing! mix only in half, come up with an idea, how fluffy, not firm, otherwise the creams will come out strong and you will not get perfect layers

We put the chocolates in separate bowls, 200 g each. In another bowl we put gelatin.

Bring the milk to a boil. In the bowl, mix the yolks together with the sugar, until they turn white. We start to gently pour the hot milk, little by little, stirring constantly.

  • We pass the mixture through strainers, back to the bowl in which we boiled the milk to avoid the pieces of yolk being found in the cream.

Stir continuously over low heat until it thickens slightly. 3-4 minutes. The mixture will not have the consistency of a pudding, it will be approximately like condensed milk.

Cover the bowl with cling film and pour 120 ml of cold water over the gelatin. Mix well and leave to hydrate for 10 minutes, just as you leave the yolk cream to cool.

After 10 minutes, put the gelatin in the cream and mix until smooth.

At this point we weigh the cream of the yolks. We will subtract from the figure the value noted for the empty pan. We will divide the remaining mixture equally in the three bowls of chocolate.

Cake with three kinds of chocolate

Leave for a minute then stir vigorously to homogenize the chocolate compositions.

Let the mixtures reach room temperature, then start with dark chocolate cream.

Weigh the bowl with whipped cream, subtract the number noted for the weight of the empty bowl and divide the rest exactly by 3.

Put one of the 3 parts of whipped cream in a bowl over the dark chocolate and mix well with a whisk.

I was pouring over the counter. We move very, very slightly left & # 8211 right to set the cream perfectly then put it in the freezer for 15 minutes.

In the meantime, we do the same with milk chocolate cream. After the 15 minutes have passed, lightly pour the second cream and return to the freezer for 15 minutes.

The last one will be white chocolate cream, prepared the same way. This time we put it in the freezer for 30 minutes, then in the fridge for a few good hours or overnight.


How to make a chocolate cream with butter cream recipe device for Doboș or other cakes, cakes, cookies?

Ingredients for chocolate cream with butter

The basis of the cream is the mixture of eggs and sugar. I worked with a metal bowl that can be placed on a steam bath. There are 2 bowls in the picture because I made a chocolate cream and a lemon cream at the same time. I broke the whole eggs over which I put the sugar, salt and vanilla. I mixed them a little with the target.


Milka pie & # 8211 najbolja

Pravila sam Milka tortu i u ovom receptu biće recept same torte uz jedan dodatak i to kako napraviti tortu na sprat a da bude ukusna i čvrsta, kako da stavite i napravite gornji sprat pekući samo jednu koru. Ako birate tortu za rodjendan nećete pogrešiti, kombinacija lešnika i Milka čokolade, nepogrešivo!

Sastojci za kore donjeg sprata & # 8211 peku se 4 u kalupu 30 cm:

  • 4 belanca krupnih ili 5 belanaca sitnijih jaja
  • 4 pune kašike šećera
  • 4 kašike mlevenih, prženih lešnika
  • 1 kašika brašna
  • 1/2 prawn for pecivo (5 gr)

Kore drugog sprata & # 8211 peče se jedna:

  • 6 belanaca
  • 6 kašika šećera
  • 6 kašika mlevenih prženih lešnika
  • 1 kašika brašna
  • 1 bag of pecivo (10 gr)

Fil I i II & # 8211 prva mera je za tortu na sprat, a druga za običnu, prečnik 30 cm

  • žumanca od svih kora (22 ili u slučaju sitnijih jaja 26, 27) / 16 ili 20
  • isto toliko kašika šećera / isto toliko šećera
  • 300 gr milk Milka chocolate / 200 gr
  • 300 gr beautiful Milka chocolate / 200 gr
  • 375 gr margarine / 250 gr
  • 200 gr sugar and prahu / 125 gr
  • 500 ml slatke pavlake / 250 ml

Uključiti rernu na 200 stepeni.

Ulupati belanca sa dodavanjem šećera da se šećer otopi.

Zatim dodati lešnike, brašno i prašak za pecivo i sve sjediniti varjačom.

Obložiti pleh papirom za pečenje, istresti celu smesu za koru i peći izmedju 10 i 15 minutos zavisno od rerne. Treba blago da porumeni.

Ohladiti pa skidati papir.

Ponoviti postupak još 3 puta.

Ukoliko pravite tortu na sprat dok se peče zadnja kora umutiti 6 belanaca sa šećerom pa dodati lešnike, brašno i prašak za pecivo, sjediniti varjačom i istresti u obložen veliki pleh od rerne. Peči oko 15 minutes. Ohladiti i skinuti papir.

Uzeti tanjir prečnika 15 cm i iscrtati nožem na kori krugove i iseći ih. Tako dobijate 4 korice za gornji sprat. Seći možete nožem ili makazama.

Za filove umutiti u šerpi koja može u drugu šerpu da & # 8220legne & # 8221 ručkama žumanca sa šećerom da pobele.

Wait 25 minutes for a couple of minutes. U sšpupu ispod sipamo vode i sačekamo da provri pa stavimo na nju šerpu sa žumancima i kuvamo 25 minutos, može i 30 uz mešanje.

U jednu činiju izlomimo belu a u drugu mlečnu Milka čokoladu i prelijemo kuvanim žumancima pola preko jedne i pola preko druge čokolade.

Mešamo da se otopi i ostavimo da se ohladi.

No potrebno stavljati foliju, no puding, samo posle 5 minutes promešamo.

Margarine mora biti omekšao, sobne temperature. Penasto ga umutiti da šećerom u prahu i podeliti u dve činije.

Jednom delud odajemo deo sa belom, a drugom delu deo sa mlečnom Milka čokoladom.

Ulupati slatku pavlaku pa u sveki deo dodati po dve pune kašike i opet umutiti.

Ako vam je fil pregust možete dodati još po kašiku.

Svaku koricu blago preliti mlekom, sa nekoliko kašika. To možete da uradite odjednom, korice du čvrste, neće popucati.

Redjamo: kora I, fil i, fil II, slatka pavlaka i tako do kraja. Fil I i II mažemo na četvrtu koru, ali samo na sredinu, ispod prve kore za drugi sprat, pa stavljamo na sredinu prvu koru od drugog sprata.

Na kraju sva tri fila kojih je po malo preostalo umutimo i premažemo celu tortu.


If you like it, share it with your friends!





Ingredient:
1 cocoa top for the cake
250g mascarpone
1kg sweet cow cheese
4 sachets of Dr. Qetker vanilla sugar
Grated peel of a lemon
2 sachets of Dr. Qetker cream
300ml milk for whipped cream
300g Finetti chocolate cream
1 Milka milk chocolate of 100g
3 sachets of Dr. Qetker gelatin
12 tablespoons caster sugar
4 esente rom Dr. Qetker

Method of preparation:
Put the sweet cow's cheese in a bowl and add the caster sugar, vanilla sugar, mascarpone cheese, grated lemon peel, rum essence - then mix all these ingredients until smooth.

Meanwhile, in another bowl put the milk and whipped cream powder and mix until the whipped cream hardens.

Put the gelatin in a glass, and dissolve it hot on a steam bath in 200ml of water, then immediately add it over the cream cheese and mix. Incorporate the whipped cream and let everything cool for 5 minutes.

After the cream cheese has started to harden a bit, we start to fill the cake top. We put the first countertop in a round tray with removable walls, we syrup it, we add over a part of the cream cheese, then the second syrup countertop and again the cream cheese. We put over the last top that we syrup and grease it with Finetti chocolate cream, after which we spread it over the Milka milk chocolate and we give the cake to cold, until the next day.



The complete recipe, in pictures, can be downloaded here: White Cake & # 8211 Black (PDF Format)


Video: Luguentz Dort 42 pts 7 threes 7 rebs vs Jazz 2021 season (July 2022).


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