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Rub the butter well with the sugar, vanilla and salt, until it becomes a frothy cream. Then add the 6 yolks one by one, mixing well after each one.
Add the milk, lemon peel, raisins and oranges. Mix the composition well, then add the flour mixed with the baking powder, and at the end the egg whites beat hard. Everything is mixed lightly from the bottom up.
Grease the guguluf form with butter very well everywhere, then cover it with breadcrumbs. Pour three quarters of the composition into the form, and in the remaining rest add cocoa and mix and pour over the white cream. Using a skewer stick make circular shapes. Put the cake in the preheated oven at 180gC, for 50 minutes.
Try it with a toothpick if it is ready. Pour it on a plate and dust it with powdered sugar, or gass it with melted chocolate.
Bicolor cake with cocoa and chocolate cream & # 8211 extra fluffy and soft
Bicolor cake with cocoa and chocolate cream & # 8211 extra fluffy and soft. The recipe for fluffy cake with chocolate and a core that unwinds shovels or strips. Cozonac in two colors with cocoa dough. Cozonac in two colors filled with chocolate. Homemade cake recipes.
Our whole family is fond of fluffy and fresh leavenings that are spread out pale-pale or notebooks (strips) be they cakes or even homemade bread. Our cozonacs are extremely loved by readers who have tested them for Christmas, Easter or other occasions. I want to mention here "King of Cozonacs" or "Supreme Cozonac" (names given by our readers), ie the cake of the great-grandmother Buia. It is Savori Urbane's most beloved cake and, over the years, it has been on the holiday tables of hundreds of thousands of readers who have remade it on every occasion. A fluffy cake with walnut cream and shit and dough prepared with a lot of butter (melted and caramelized & # 8211 beurre noisette) & # 8211 the recipe here.
This Easter, the junior wanted cocoa and chocolate cake. I adapted my grandmother's cake recipe and colored some of the dough with cocoa so that it would be in two colors. In addition, I made a chocolate cream with butter. This is how this two-tone cake with cocoa and chocolate cream was born.
A dream cake has come out! Soft, fluffy and extremely tasty and fragrant.
He sat on our Easter table with naturally painted red eggs (see here how they are made) and many other goodies.
From these quantities results a two-tone cake with cocoa and baked chocolate cream in the shape of a stasis of 30 x 10 x 10 cm. I worked the dough very well and the cake did not overflow from it but rose. If you want to make sure that your cake doesn't come out of the baking tray, then divide the dough and the filling into 2 and form 2 smaller cakes that you can bake in 2 separate shapes.
Fluffy check with cocoa, tricks for a successful recipe without effort.
It is equally important to slowly incorporate the rest of the ingredients into the egg whites to keep this air. I don't have to tell you that all the ingredients have to be at room temperature and that you have to preheat the oven. To make sure you have baked the cake enough, test it with a toothpick. When the toothpick comes out clean, the cake is baked. Do not take the cake out of the oven if you are not sure it is ready. Baking may take longer, depending on the tray and oven. A ceramic or glass tray will increase the baking time by 20 minutes. Then let it cool well before cutting. If the appetite is high, it can be cut warm, but I like it to be completely cooled and to enjoy it with a large glass of milk.
This fluffy cocoa cake is extremely easy to customize. You can add nuts, hazelnuts, almonds, dried fruit, chocolate. Whatever you want. You can also bake it in a round shape, if you want to cut it like a cake, or if you want to glaze it. If you don't want to make the zebra decoration that I made, you can simply put the two compositions (the one with cocoa and the one without) on top of each other and use a knife to mix them together. You can also omit cocoa altogether, or make the whole cocoa cake. As you wish, the possibilities are endless. However, I recommend you make it in two colors, the taste is perfect, just like in childhood. For a special flavor, you can add your favorite essences. The essence of rum in the composition of cocoa and oranges in the white one. It will be delicious!
Guguluf cake with chocolate and cream
1. Preheat the oven to 180 degrees and line the guguluf tray (or a cake pan, if you don't have guguluf) with baking paper.
2. Beat the eggs with the cream until smooth, then add the flour, sugar, baking powder, cocoa and nuts one at a time, incorporating them. The dough will be thick - if you find it too thick (and you can't mix in it or it's too dry), you can add a little water.
3. Melt the butter with the dark chocolate then leave it to cool a bit. After it cools you can add them to the dough, stirring constantly. Pour the dough into the pan and put the pan in the oven for 35-40 minutes (should also be checked with a toothpick).
4. While the dough is baking, you can also make the cream. As I wrote about the ingredients, the cream is optional - I haven't done it before, and the cake was delicious anyway. So melt the butter for the cream and add the cocoa, stirring constantly.
5. After it has completely melted, take the pot off the heat and let it cool completely. After it has cooled, pour the butter into a tall bowl for the mixer. Add the powdered sugar little by little, stirring constantly. Add the whipped cream and beat the mixture until thick, then add the rum essence. When you're done, put the cream in the fridge.
6. After the dough is baked and cooled, you can coat it in chocolate cream - or you can serve them side by side on the plate, as you like.
About guguluf, Guglhupf, kougelhopf or kouglof
Guguluful is a traditional baking of the German, Austrian and French space (eastern France, Alsace). The first documentation of guguluf recipes dates from 18th century Germany (around 1774). The shapes were made of both hand-beaten metal and thick glazed ceramic. Here are several ancient forms of guguluf from that period on display in a museum in Alascia (source of the image). All are equipped with a hook that allows them to be hung on the wall. It is said that the degree of wealth of a family of households was also indicated by the largest possible number of guguluf shapes exposed on the kitchen wall.
The name is composed by joining the terms Gugel and Hupf (a kind of hood + cap) which designates a head covering (18th century). There is also a legend that refers to the turban of one of the Magi (the 3 Thieves from the East) that he would have forgotten in the manger in Bethlehem. A crusading knight would have brought him to Strasbourg (Alsace) and a local baker, inspired by the beautiful shape and the precious stone decorations would have transformed him into today's cake, the almond-decorated gugulu. Here is a showcase of the Riquewihr (a small medieval town in Alsace that I visited several times) with traditional owls. (image source).
Alsatian gooseberry is prepared from a leavened dough with a lot of butter, eggs, sugar and milk (brioche type) to which are added raisins, almonds and small pieces of bacon (lardons). We are talking about raw bacon, not smoked! And the English intensively use cow's milk (suet) for sweet or salty doughs. These fats give the dough an extraordinary tenderness! I promise to make the traditional kouglouf recipe soon!
Starting from this shape, there are now a series of cakes and cakes that are generically called "Guglhupf", even if the dough is different from the original one. Here is a fluffy lemon cake made in the shape of a guguluf & # 8211 the recipe here.
This time I made a fluffy guguluf with walnuts and hazelnuts & # 8211 my favorites! The shape used is one with a large diameter of 22 cm and a height of 15 cm. If you do not have such a thing you can bake the cake in a large cake pan (30 x 10 x 10 cm).