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Buturuga cake

Buturuga cake


Beat the egg whites, add the sugar and beat until the sugar melts and the foam is hard and shiny. Add the yolks, then stirring gently from top to bottom with a spatula, add the flour. Put the composition in the stove tray lined with baking paper and bake on the second stage of the stove, over low heat for about 12 minutes, until slightly golden on the edges. Allow to cool slightly, then peel off the paper and roll the top. I simply rolled without a wet towel or other things, because I suffered it once and threw away the roll with a towel. : D

We do the same on the second counter.


(I put a dark chocolate and one with hazelnuts and I had some chocolate figurines in the fridge that I melted, so I had about 300 g. Ideally it was used only dark chocolate, because the stump to have been darker in color.)

Melt the chocolate in 350 ml of whipped cream, then leave it to cool in the fridge for about two hours. Then beat with the mixer and add the rest of the whipped cream. We keep a third of the cream for garnish and in the rest of the cream we put the chopped walnuts and almonds.


Unroll a sheet of roll, syrup it and grease it with half of the cherry jam. (I put the cherries with gelfix, so that the fruits were kept whole and very good in taste.)

Over the cherries I put half of the cream with nuts and almonds and I rolled the sheet. I placed the roll in the tray and proceeded exactly with the second sheet. The second roll obtained I cut it in two, slightly oblique and I glued on both sides of the first roll. With the preserved cream, in which I did not add nuts and almonds, I greased the rolls, then with a fork I made stripes that imitate the bark.


Buckwheat stump cake and date cream

Hello all! Today I am going to show you a wonderful cake made of buckwheat and date cream, very tasty, easy to prepare and very nutritious.

The cake "Buckwheat stump and date cream" is the ideal cake to celebrate the birthday of the boys or their husband, because the shape of the stump given to the cake makes us think of breaking wood, where it takes a lot of technique and strength…

A portion of the cake "Buckwheat stump and date cream" provides the energy you need for a busy day…

Ingredients for Buckwheat Straw Cake and Date Cream

a jar of berry or apricot jam (preferably any other favorite jam).

Preparation for Cake Buckwheat stump and date cream

Boiled, cooled and arranged buckwheat in the shape of a stump on the cake plate, (you can choose the quantity depending on how big you want to have the buckwheat stump and depending on the number of people who will eat the cake). Raisins, ground walnuts or ground almonds can be added to the boiled buckwheat to enrich the composition needed for the cake top, which will have the shape of a stump.

A jar of berry jam or any other jam from your favorite fruit will be needed to cover the entire surface of the buckwheat stump.

And the color of the bark of the stump will be given by a thin layer of date cream with carob powder and a little pineapple juice or water, this will be the last layer of the cake "Buckwheat stump and date cream".

For the ornament you can use green mint leaves or kiwi leaves.

We wish you good health and to cut more and more slices of the cake "Buckwheat stump and date cream"!


Buckwheat stump cake and date cream

Hello all! Today I am going to show you a wonderful cake made of buckwheat and date cream, very tasty, easy to prepare and very nutritious.

The cake "Buckwheat stump and date cream" is the ideal cake to celebrate the birthday of the boys or their husband, because the shape of the stump given to the cake makes us think of breaking wood, where it takes a lot of technique and strength…

A portion of the cake "Buckwheat stump and date cream" provides the energy you need for a busy day…

Ingredients for Buckwheat Straw Cake and Date Cream

a jar of berry or apricot jam (preferably any other favorite jam).

Preparation for Cake Buckwheat stump and date cream

Boiled, cooled and arranged buckwheat in the shape of a stump on the cake plate, (you can choose the quantity depending on how big you want to have the buckwheat stump and depending on the number of people who will eat the cake). Raisins, ground walnuts or ground almonds can be added to the boiled buckwheat to enrich the composition needed for the cake top, which will have the shape of a stump.

A jar of berry jam or any other jam from your favorite fruit will be needed to cover the entire surface of the buckwheat stump.

And the color of the bark of the stump will be given by a thin layer of date cream with carob powder and a little pineapple juice or water, this will be the last layer of the cake "Buckwheat stump and date cream".

For the ornament you can use green mint leaves or kiwi leaves.

We wish you good health and to cut more and more slices of the cake "Buckwheat stump and date cream"!


"Christmas Stump" Cake

Beat the egg whites with the water and baking powder, then add the sugar one tablespoon at a time and beat until the sugar melts. Then add a tablespoon of oil and then a yolk, stirring constantly.

The flour is incorporated by mixing lightly. Bake the top for 10-12 minutes on medium heat in a square tray (40/40 cm). Be careful not to bake too much so that the edges do not dry out. In case this happens, when we remove the tray from the oven, cut the dry edge very quickly and then turn the sheet over on a damp cotton towel and then roll the sheet with a towel with everything. Let it cool slowly in the kitchen (not in a too cold place).

Put the chopped chocolate in a saucepan over low heat. Add the whipped cream and leave it on the fire until the chocolate melts, stirring lightly at all times. We make sure that the whipped cream does not start to boil. Cover and let it cool for 5-6 hours. .

Then mix the cream until it becomes frothy.

Unwrap the roll sheet then spread a uniform layer of cream and roll the sheet back. Wrap it in cling film and let it cool for 2 hours. We cut the ends of the roll that we will use as "quotes on the stump". At the end we decorate the roll with cream imitating the bark.


"Christmas Stump" Cake

Beat the egg whites with the water and baking powder, then add the sugar one tablespoon at a time and beat until the sugar melts. Then add a tablespoon of oil and then a yolk, stirring constantly.

The flour is incorporated by mixing lightly. Bake the top for 10-12 minutes on medium heat in a square tray (40/40 cm). Be careful not to bake too much so that the edges do not dry out. In case this happens, when we remove the tray from the oven, cut the dry edge very quickly and then turn the sheet over on a damp cotton towel and then roll the sheet with a towel with everything. Let it cool slowly in the kitchen (not in a too cold place).

Put the chopped chocolate in a saucepan over low heat. Add the whipped cream and leave it on the fire until the chocolate melts, stirring lightly at all times. We make sure that the whipped cream does not start to boil. Cover and let it cool for 5-6 hours. .

Then mix the cream until it becomes frothy.

Unwrap the roll sheet then spread a uniform layer of cream and roll the sheet back. Wrap it in cling film and let it cool for 2 hours. We cut the ends of the roll that we will use as "quotes on the stump". At the end we decorate the roll with cream imitating the bark of the tree.


"Christmas Stump" Cake

Beat the egg whites with the water and baking powder, then add the sugar one tablespoon at a time and beat until the sugar melts. Then add a tablespoon of oil and then a yolk, stirring constantly.

The flour is incorporated by mixing lightly. Bake the top for 10-12 minutes on medium heat in a square tray (40/40 cm). Be careful not to bake too much so that the edges do not dry out. In case this happens, when we remove the tray from the oven, cut the dry edge very quickly and then turn the sheet over on a damp cotton towel and then roll the sheet with a towel with everything. Let it cool slowly in the kitchen (not in a too cold place).

Put the chopped chocolate in a saucepan over low heat. Add the whipped cream and leave it on the fire until the chocolate melts, stirring lightly all the time. We make sure that the whipped cream does not start to boil. Cover and let it cool for 5-6 hours. .

Then mix the cream until it becomes frothy.

Unwrap the roll sheet then spread a uniform layer of cream and roll the sheet back. Wrap it in cling film and let it cool for 2 hours. We cut the ends of the roll that we will use as "quotes on the stump". At the end we decorate the roll with cream imitating the bark.


Stump cake with Mascarpone and Peaches

Stump cake with Mascarpone and Peaches

As every year, there is no shortage of cake on the Christmas table. This year I chose to prepare a Buturuga cake filled with a mascarpone cream and cubes of fine and fragrant peaches from Sun Food compote. It is a cool cake that can be enjoyed without care even if the meal was quite rich. I recommend you prepare it for the New Year's table, it is made very quickly and you will definitely be very appreciated !!

Stump Cake with Mascarpone and Peaches - Ingredients

Sheet
5 eggs
125 g old cough
4 tablespoons flour
1 tablespoon cocoa
vanilla essence

Cream 300 ml whipped cream 250 g mascarpone 150 g powdered sugar 10 g gelatin vanilla essence 300 g peaches from Sun Food compote

Glaze
200 g dark chocolate
100 ml fresh
cocoa powder
powdered sugar
coconut flakes

Stump cake with Mascarpone and Peaches - Preparation

Cream
The gelatin is hydrated in 50 ml of cold water. The whipped cream is beaten with the mixer until we get a not very hard foam.
The mascarpone cream is mixed with powdered sugar and vanilla essence, gelatin is added which after it has been hydrated I heated it in the microwave for a few seconds until it dissolves without boiling. The cream thus obtained is mixed with whipped cream. beaten and leave to cool while we prepare the sheet.

Sheet

Separate eggs.
Beat the egg whites with 75g sugar and the yolks with 50 g sugar.
Mix the egg whites with the yolks with light movements then add the sifted flour together with the cocoa, incorporating it easily.
Spread on a tray (35/45 cm) lined with baking paper, in an even layer and bake in the preheated oven at 175 degrees for 15-17 minutes depending on the thickness of the sheet.
The sheet should not dry out because we risk not being able to roll it.
As soon as I take it out of the oven, powder it with powdered sugar (so as not to stick to the baking sheet), place a baking paper on top and turn it over to remove the paper from the base.
After removing the paper, turn the sheet so that the base of the sheet remains on top when you roll it, and let it cool for 5-10 minutes.

Glaze
Melt the chocolate and whipped cream in a water bath, mix until smooth. Let it thicken before using it for glazing.
Assembly
Spread the mascarpone cream over the sheet, sprinkle the cream of peach cubes on top of the cream after letting them drain well, roll, wrap in baking paper or plastic wrap and leave to cool for 2 hours in the fridge or freezer if we want to finish it faster.
After the cream has hardened, remove it, remove the ends, cut a slice and place it on top of the cake, imitating the stump, glaze it in the chocolate icing (I spread it with a spatula, imitating the bark) and after what has hardened is powdered with cocoa and powdered sugar. It is also decorated with coconut flakes or according to everyone's imagination.


Stump cake with Mascarpone and Peaches

Stump cake with Mascarpone and Peaches

As every year, there is no shortage of cake on the Christmas table. This year I chose to prepare a Buturuga cake filled with a mascarpone cream and cubes of fine and fragrant peaches from Sun Food compote. It is a cool cake that can be enjoyed without care even if the meal was quite rich. I recommend you prepare it for the New Year's table, it is made very quickly and you will definitely be very appreciated !!

Stump Cake with Mascarpone and Peaches - Ingredients

Sheet
5 eggs
125 g old cough
4 tablespoons flour
1 tablespoon cocoa
vanilla essence

Cream 300 ml whipped cream 250 g mascarpone 150 g powdered sugar 10 g gelatin vanilla essence 300 g peaches from Sun Food compote

Glaze
200 g dark chocolate
100 ml fresh
cocoa powder
powdered sugar
coconut flakes

Stump cake with Mascarpone and Peaches - Preparation

Cream
The gelatin is hydrated in 50 ml of cold water. The whipped cream is beaten with the mixer until we get a not very hard foam.
The mascarpone cream is mixed with powdered sugar and vanilla essence, gelatin is added which after it has been hydrated I heated it in the microwave for a few seconds until it dissolves without boiling. The cream thus obtained is mixed with whipped cream. beaten and leave to cool while we prepare the sheet.

Sheet

Separate eggs.
Beat the egg whites with 75g sugar and the yolks with 50 g sugar.
Mix the egg whites with the yolks with light movements then add the sifted flour together with the cocoa, incorporating it easily.
Spread on a tray (35/45 cm) lined with baking paper, in an even layer and bake in the preheated oven at 175 degrees for 15-17 minutes depending on the thickness of the sheet.
The sheet should not dry out because we risk not being able to roll it.
As soon as I take it out of the oven, powder it with powdered sugar (so as not to stick to the baking sheet), place a baking paper on top and turn it over to remove the paper from the base.
After removing the paper, turn the sheet so that the base of the sheet remains on top when you roll it, and let it cool for 5-10 minutes.

Glaze
Melt the chocolate and whipped cream in a water bath, mix until smooth. Let it thicken before using it for glazing.
Assembly
Spread the mascarpone cream over the sheet, sprinkle the cream of peach cubes on top of the cream after letting them drain well, roll, wrap in baking paper or plastic wrap and leave to cool for 2 hours in the fridge or freezer if we want to finish it faster.
After the cream has hardened, remove it, remove the ends, cut a slice and place it on top of the cake, imitating the stump, glaze it in the chocolate icing (I spread it with a spatula, imitating the bark) and after what has hardened is powdered with cocoa and powdered sugar. It is also decorated with coconut flakes or according to everyone's imagination.


Buturuga cake recipe

Cake Ingredients:

- 2 tablespoons of cocoa powder

- half a teaspoon of baking powder.

Ingredients for filling and icing:

- 140 g dark chocolate, broken into squares

- 1 tablespoon of maple syrup

- 284 ml very fatty liquid cream

- 200 g sugar for icing, given through a sieve

Method of preparation:

1. Preheat the oven to 180 degrees Celsius. Grease a 23x32 cm special pan for the roll with a little fat, then line it with baking paper.

2. Beat the eggs and sugar with the electric mixer until you get a thick and fine cream (about 8 minutes).

3. Mix flour, cocoa and baking powder, then add the mixture to the egg mixture with sugar. If you want the top to be fluffy and not harden, when you add the flour, mix by folding, with circular movements from top to bottom.

4. Pour the dough into the pan and move it so that it spreads evenly. Put the dough in the oven for about 10 minutes.

5. Place baking paper on the work surface. When the countertop is ready, pull it out of the baking paper tray and place it on the paper on the work surface. Taking the paper from one end to the other, roll the top lengthwise, leaving the paper inside. Let the countertop cool like this.

6. As the countertop cools, you will make the icing. Melt the butter and chocolate together, in a saucepan placed on top of a bowl of boiling water (bain-marie). Take the mixture from the heat source, add the maple syrup and 5 tablespoons of liquid cream. Beat the rest of the whipped cream until it becomes solid.

7. Unwrap the countertop, grease it with whipped cream, then roll it carefully back.

8. Cut a slice of cake diagonally from one end. Glue it to one side of the cake to make a branch.

9. Spread the icing over the stump and the branch, without covering the tops. Using a fork, create a tree bark pattern in this icing. Sprinkle the powdered sugar over the stump to mimic the snow, then decorate with a few mint leaves.

Do you dare to try the Christmas stump cake too?


Ingredient tort buturuga

For rock:
4 eggs
4 tablespoons flour
4 tablespoons sugar
1 packet of vanilla sugar Dr.Oetker
1/2 pack Dr.Oetker baking powder

For filling and decoration:
400 gr butter, at room temperature
300 gr powdered sugar
1 teaspoon vanilla essence
50 gr cocoa
2 tablespoons milk


Buturuga cake

Buturuga cake or a roll a little different, has a special look and is absolutely delicious. It is prepared quite quickly and is not expensive.


If you try my recipe for Tort Buturuga, I look forward to seeing you again and telling me how much you enjoyed it.

  • 4 eggs
  • a cup of sugar (cup with a capacity of 250 ml)
  • a cup of flour (with tip)
  • 75 ml oil
  • 75 ml water
  • a teaspoon of vanilla essence
  • a teaspoon of baking powder
  • a pinch of salt
  • 250 g butter 82% fat
  • 3 tablespoons cocoa
  • 150 ml water
  • 7 tablespoons sugar
  • 3 yolks
  • 1/2 bottle esenta rom
  • 5 tablespoons ground walnuts



Here you can find the recipe for CHOCOLATE CAKE (NEW YEAR).

Here you can find the recipe for ALCAZAR CAKE.

Method of preparation
Wheat:

Separate the egg whites from the yolks. Mix the egg whites with the salt. Put the sugar and water in a saucepan on the fire and let it boil for a few minutes until the sugar dissolves. Pour it so hot, gradually, over the beaten egg whites. Add the yolks rubbed with oil and mixed with vanilla essence and mix well. Using a spatula, incorporate the flour sifted with baking powder. Wallpaper a large tray (stove tray-34x31cm) with baking paper and pour the dough, then level. Put the tray in the preheated oven over medium heat (180 & # 176C) for about 15 minutes or until the top is slightly browned on the edge. When the top is baked, take it out of the paper tray and cover it with a towel. Let it cool, then gently peel it off the paper.

Cream:
Mix the sugar and cocoa in a saucepan, then add water and mix well. Put the pan on the fire and leave it until the sugar dissolves. When it is ready, set it aside and when it cools down a bit, add the yolks beaten with a fork in a thin thread. Stirring quickly until smooth. Let the sauce thus obtained cool completely, then add the essence. Mix the butter butter, then gradually add the cocoa sauce. We divide the cream in two, and in one of them we put the ground walnut.
Assembly:
Over the cooled countertop we spread the cream in which we incorporated the walnut. Level and roll wide using baking paper. Refrigerate for 1-2 hours to cool well so we can cut it. When it has cooled, take it out of the fridge, remove the edges and cut two pieces (different sizes) that we glue (with cream) to the roll. We cover the whole surface of the roll with cream, then with the help of a fork we draw lines that imitate the bark of the tree. We decorate according to preference. Until serving, keep the roll in the refrigerator. I came out beautiful, didn't I? :)
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
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Video: Tort buturuga,padispan cacao și cremă de ciocolată Tree trunk cake, cocoa cake and chocolate cream