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Pandispan syrup with cocoa icing


Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Add the sugar over the egg whites and mix until the sugar melts.

Mix the yolks with oil and milk, then add flour in the rain and baking powder.

At the end, lightly mix the two compositions in which you add vanilla sugar, essence and nuts, hazelnuts, ground almonds.

The pandispan composition is poured into a tray lined with baking paper and placed in the oven heated to 180`C. Bake the pandispan in about 30-40 minutes, it is ready when it passes the toothpick test.

For the icing, mix water and sugar in a saucepan. When the sugar is melted and the syrup boils, add cocoa in the rain and mix vigorously so as not to remain lumpy. After 1 minute the fire stops.

When the pandispan is baked, remove from the oven and allow to cool. The top will be left a little because it is very soft and airy. After the pandispan has cooled, cut it into squares and sprinkle it on the entire surface with icing.


Dessert slice of pandispan with chocolate cream, hazelnuts and

It is also delicious in the chocolate version, but also in the one with vanilla top and fruit cream. Below is the first version with cocoa top and mascarpone cream and. Lava cake with milk chocolate - video recipe. And I hope you try the pandispan cake, why not, with white chocolate cream and mascarpone or. Today we offer you a fresh sponge cake cake recipe with whipped cream and fruit. A simple cake with chocolate filling, but a delicacy ready in just one hour. Know that simple things are best for me. Dessert slice of pandispan with chocolate cream, hazelnuts and. Iaurt-sana-si-sour cream & rsaquo Desert-. Vegetable fats (palm oil, coconut oil), whole milk.

I mean a syrupy pandispan top, and a ganache cream would have been perfect. Richard Cake & # 8211 6 sheets with walnuts, chocolate cream and candied orange. A classic recipe, made only from natural ingredients.

Aerated sponge cake, vanilla mousse and currant. You have the freedom to pay in installments, you benefit from. There is nothing complicated about this cake: a pandispan with cocoa syrup and a steamed cream, with chocolate or cocoa, necessarily flavored with.


Steps

Preparation of cocoa pandispan

Preheat the oven to 180 degrees.
We put the eggs together with the sugar and the salt powder in the robot's bowl. Then on the steam bath, be careful, the vessel does not touch the water. Mix until they lighten in color and become fluffy, and reach 40 degrees, if we do not have a thermometer we check with your finger, they must be warm, not hot.
We take them from the steam bath and continue to mix for 10 minutes. Meanwhile, melt the butter and let it cool. Sift the flour together with the cocoa.
After 10 minutes, add 2 tablespoons of flour, mix gently from bottom to top with a spatula. We continue until we incorporate all the flour. Take a spatula full of dough and put it over the melted butter, mix well and pour the mixture over the dough. With light movements we incorporate the butter.
We use a 20 cm tray. We cover it with baking paper, on the bottom and on the sides. Pour the dough and bake for 25-30 minutes, until it passes the toothpick test.

Preparation of Dulce de Leche cream

Dulce de leche is a caramel-flavored cream based on condensed milk.
You can find it in stores, in boxes, with a weight of 397 gr. I used sweetened condensed milk, also in a metal box (also 397 gr). I put it in a heat-resistant bowl, I covered it well with aluminum foil and they put it in a tray with water (to reach half of the bowl).
At 200 degrees for 2 hours. Then let the cream cool completely.
Now we can hydrate the gelatin in cold water (I used 3 sheets of gelatin) according to the instructions on the package. Leave it for 5 minutes, then melt it on a steam bath. Beat the whipped cream, but not at all, add a tablespoon over the gelatin and mix.
Add the cream cheese and sweet milk cream over the whipped cream, mix lightly and finally the gelatin. Mix lightly, do not insist because you can cut cream.


Cake with cream cocoa top and cherry jam

The cake with cream cocoa top and cherry jam is a real culinary treat. The fluffy top syruped with coffee and sour cherries, together with whipped cream and cherry jam, make up an exceptional dessert.

Ingredients Cake with cocoa cream and cherry jam:

  • 7 eggs
  • 1 cana faina
  • 1 tablespoon food starch
  • 4 tablespoons cocoa
  • 1/2 cup sugar
  • 6 tablespoons oil
  • 1 teaspoon baking powder

Cream:

  • ½ soluble coffee cup
  • 2 tablespoons cherries
  • 3/4 jar of cherry jam
  • 600 ml whipped cream
  • 2 teaspoons jelly
  • 5 tablespoons sugar

Chocolate glaze:

Preparation Cake with cream cocoa top and cherry jam:

  • Beat the egg whites with the sugar until stiff.
  • Then add the yolks in turn, flour mixed with baking powder, cocoa, and finally the oil.
  • Mix the ingredients until you get a homogeneous dough.
  • Put baking paper in a 25x35cm tray.
  • Pour the dough obtained, level it and put it in the preheated oven at 180 degrees for 35 minutes or check with a toothpick.

Cream:

  • Soak the gelatin in water for 15 minutes.
  • Beat the cream with the sugar until it forms peaks (not very stiff).
  • The soaked gelatin is liquefied on a bain-marie (be careful that it does not boil).
  • The gelatin is then added to the whipped cream with the sugar, pouring into a thin thread. Stir continuously until smooth.

Assembling the cake with cream cocoa top and cherry jam:


Marshmallow nuts with cocoa icing

The "sandwich" of childhood, Nugi Marshmallow cookies with chocolate icing is the perfect combination between a crispy cookie and a creamy and delicious cake. Individually packaged biscuits is suitable for any snack.

Ingredients

Faina de wheat, non-hydrogenated vegetable fat (palm), sugar, glucose-fructose syrup, cocoa, milk dust, whey powder, glucose syrup, gelling agent (beef gelatin), loosening agents (ammonium bicarbonate, sodium bicarbonate), emulsifier (lecithin from soy), wetting agent (glycerol), salt, preservative (METABISULPHITE sodium), aroma. Allergens: gluten, soy, lactose, sulfites.

Information for distributors

Tecsa delivers products of sublime taste in different quantities for wholesale orders.

Product type Amount UM / Bax Low / Pallet Low / Strat Layer / Pallet
Marshmallow nuts with cocoa icing 18 gr 36 pcs 190 19 10

Nutritional values

Per 100 grams
Energetic value438kcal / 1841 kJ
Carbohydrates65.43 g
Of which sugars26.93 gr
LIPID 16.17 g
Of which saturated fatty acids 11.58 g
proteins 6.33 g
Salt 0.44 g

* Reference consumption of an ordinary adult (2000 kcal / day)

About us

We founded Tecsa in 1997 with the vision of a factory of sublime tastes. Imagination led us to invent and produce the most delicious recipes for sweet and savory desserts.


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21 comments:

How wonderful, you have had luxury.

This is already a pandispan cake! And you could invite me to you too and give it to me too!

I was instantly craving the bestial look

Fantastic! I really like it for its simplicity and appetizing, it is also beautiful!

looks very good! let my mouth water! a pleasant evening!

It looks very nice and..it's a real cake :)))
Kiss.
Good night.

what a miracle you do in a pandispan!

how much sugar on the counter doesn't write?

danna: cat sugar. how many eggs.

250 g sugar. Thanks for the warning. :)

I'm a fan of your blog! your recipes are great :)

I tried this pond and it is very good.
Thanks!

I really like how it turned out. SUPER

It is great. I made this countertop is wonderful ... honestly I had emotions, but it turned out bestial. Thanks for the recipe.

He says that you also used a powder template, that it can be seen from a post office and he also says where you get your inspiration from.

Precisely because it is so obvious, I did not say that I used a powder template. Did I write somewhere that I "painted" it with my hand? Whether or not a template is used is the same thing, it is still powdered and does not influence the taste at all. Or it can be decorated in another way, not necessarily powdered with cocoa.

As for inspiration, if you haven't woken up well yet. I recommend some cold water, it works wonders. read the introduction carefully and you will see that I wrote quite clearly that I was inspired by Natalia.


Walnut and vanilla cream cake

Calories: 363 Fluffy cake with cherries and walnuts & # 8211 very simple recipe. How to make sponge cake with cherries and nuts? These walnut croissants are very easy to make, with few ingredients, but they are super tasty and tender. They are a real delight for lovers of. It consists of a top with walnuts and cocoa and a cream with coffee and walnuts.

Aerated sponge cake, vanilla mousse and currant. Calories: 403 Karidi & # 8211 Zoomserie & # 8211 walnut cake, sour cream and. Marbled pandispan with cherries, very fluffy - video recipe. It is composed of cocoa syrup pandispan, ground walnuts, cinnamon, cloves and vanilla-flavored milk cream.

Sponge cake top with walnut & # 8211 recipe. Cake with ness cream and crunchy almonds, delicious and easy to make Dear ones. Wafer sheets with caramel cream and walnut (Recipe 200). Cocoa top, vinyl cream and dark chocolate ganache. Cheesecake with sponge cake, seasonal fruits and slit. Cakes & rdquoSnowballs & rdquo: Sponge cake with boiled cream and coconut flakes! The sweet-sour taste of this dessert will conquer you.

It is the simplest, finest and most delicious coffee cream with mascarpone and whipped cream.


Sponge Cake

Pandispan for delicious and fast cakes. The recipe is quick and guarantees you a fluffy pandispan. Many pandispan cake recipes are waiting for you on the blog.

Preparation time:

Servings:

Ingredient:

Preparation instructions

How is pandispan made? Pandispan recipes. Fluffy pandispan for cakes.

Whisk the egg whites with salt.

Gradually add the sugar and mix continuously until it dissolves completely.

Mix the yolks for 1 minute with the vanilla sugar.

Over the yolks add the beaten egg whites, mix lightly.

Gradually add the flour and mix gently, from bottom to top, until completely incorporated.

Add the composition formed in a tray lined with baking paper and spread in an even layer.

We hit the table tray, 3-4 times, to remove the air from the composition.

Bake in the preheated oven at 180C for 15 minutes until golden.

Allow to cool completely then use to get the best homemade cookies.

I selected 3 Pandispan Cake recipes.


COCOA GLAZING - VIDEO RECIPE

Dense, with intense aroma of cocoa and caramel, cocoa glaze is my favorite. It is wonderful for cakes and cookies but also for cakes. We used this wonderful cocoa icing and as a pancake filling :).
I like this cocoa icing more than chocolate icing. The taste is more intense, in addition, it does not dry and does not harden completely, it remains moist and sticky.

Cocoa icing is also very easy to prepare, with only a few ingredients that we always have in the kitchen.
After preparing the cocoa icing you have to let it cool more or less, depending on how dense you want it to be. During boiling, the cocoa icing thickens but, immediately after preparation, is still quite fluid. Under no circumstances put it in the fridge because it hardens too much and you can't pour it anymore. In this case you can eat it with a spoon :)

Ingredients needed to prepare the cocoa icing recipe:

- 70gr sugar cough
- 4 tablespoons of water
- 50gr butter
- 2 tablespoons of cocoa
- 1 sachet of vanilla sugar

How to prepare cocoa glaze recipe:

I put the sugar in a kettle together with 4 tablespoons of water. I put the kettle on the stove and let it simmer for about 1 minute from the moment it boils or until the sugar is completely dissolved.

I took the kettle off the heat and added the butter and cocoa.

Immediately after cooking, the cocoa glaze has thickened but is still quite fluid.
Depending on the use you want to give it, let it cool more or less.


22 simple recipes with walnut pandispan

This must be the best pandispan in the world! Cut the top in half, horizontally, and fill with your favorite cream, or only with whipped cream. Mix the sugar with mineral water, walnuts, baking powder, flour and chicken. Ingredients for the sponge cake top: 3 eggs, 100 g flour, 100 g sugar, 25 ml water, 25 ml oil, a sachet of baking powder, a pinch of salt. Cheesecake with sponge cake, seasonal fruits and slit. Cake with walnut top and chocolate cream. Cocoa and walnut top cake. It can be made only with vanilla or only with cocoa, nuts or other dried fruits can be added. A fluffy, fragrant and tasty wheat! INGREDIENTS: 6 eggs 6 tablespoons water 12 tablespoons sugar 10 tablespoons flour 3-4 tablespoons ground walnuts 2 tablespoons powder. A combination of pandispan top and fine cocoa and rum glaze.

Grease the walnut roll with half of the vanilla cream, in which you can add a few drops of. Simple and easy to make cake top recipes. Cake rolled with walnuts and coconut, my mother's recipe.

Egg white top with coconut.