Diploma cake with double cream
The first cake made in the UK :))). He was successful !!!
- 2 packets of biscuits
- 500 ml yogurt
- 8-10 tablespoons sugar
- 600 ml double cream
- a fruit cocktail (320 gr)
- a pineapple compote (280 gr)
- 2 sachets of Dr.Oetker Gelatin (24 gr)
- 6 tablespoons water
- 300 ml double cream
- edible balls
Preparation time: less than 120 minutes
RECIPE PREPARATION Diploma cake with double cream:
The fruits are drained in a strainer. The yogurt mixes with the sugar very well. Beat the double cream with the mixer. Put it over the yogurt and mix well, then add the fruit and mix.
The biscuits are soaked in fruit syrup and placed in a pot lined with foil. Put the gelatin to hydrate in 6 tablespoons of water and leave for 5 minutes, then put it in the microwave for a few seconds until it melts. We mix it with the cream. Pour the cream over the biscuits and let it cool for 2-3 hours.
Garnish with mixed double cream, chocolate and balls
You can put whatever fruit you want.
Double cream is actually whipped cream.
Scottish Cream Buns
Adapted from my Cinnamon Roll recipe Makes 18
Full printable recipe below.
Make the Dough
In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.
Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
Add the flour, 1/3 cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren & # 8217t using a machine .
Dough will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
Shape the Buns
After it & # 8217s risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size, but it & # 8217s really unnecessary unless you are a Type A personality .
Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don't get a hard crust).
Once doubled, remove the buns from the oven.
Bake the Buns.
Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown.
Make the Glaze and Glaze the Buns.
While they are baking, prepare the glaze. Simply combine equal amounts (I just did 1 oz each) of sugar and water in a small pot and just bring to a boil and remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.
Fill and Dust the Buns!
When cool, cut bun almost all the way through at an angle (see photo below), and fill with whipped cream. To finish, dust with confectioner & # 8217s sugar.
These are best served with a cup of tea, as you can see.
I hope you try this recipe hopefully, it & # 8217s something you & # 8217ll want to share! Remember, we & # 8217re thinking & # 8220globalization & # 8221!
Love these? Try my Sicilian brioche buns with a granita and cream like they have for breakfast in Sicily!
Because I had enough walnuts, I thought of making a cake. I have the countertop recipe from my neighbor, the cream is & # 8222 invented & # 8221 by me, the one in the recipe was with butter and I wanted it with whipped cream so I made small changes & # 8230
1 cup sugar (250 gr)
10 tablespoons water
160 gr ground walnuts
140 gr flour
20 gr cocoa
1 baking powder
Rub the yolks with the sugar and add every 4 minutes a tablespoon of water, stirring constantly until you get a cream.
Separately mix flour, ground walnuts, cocoa, baking powder and put little by little in the yolk mixture. Then add the beaten egg whites without sugar.
Pour the composition into a cake tin (26 cm) and bake in the preheated oven for 25 minutes. For more safety, do the toothpick test.
200 gr ground walnuts
100 ml of milk
1 tablespoon sugar
400 ml fresh
10 gr gelatin (I only put 8 gr, the cream didn't come out so hard)
Put the milk on the fire with the sugar, separately dissolve the gelatin in a little cold water. Add to the hot milk then add the walnuts. Allow to cool and mix with 400 ml whipped cream.
Cut the top in half, syrup with rum essence and fill with cream.
Leave it to cool for a few hours and then garnish with chocolate and nuts. I melted 100 gr of chocolate and poured it on top and greased it with honey on the edges and then I put ground walnuts.
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We put the biscuits in a bag and beat them with a spatula until we crush them completely. Pour them into a bowl (preferably round) lined with aluminum foil, pour the melted butter over them, mix well and then with the back of the spoon press the "countertop", level nicely, so as to obtain a firm base. Let cool for 30 minutes. In a bowl, grate the lemon zest, pour their juice, add condensed milk, mix, then sour cream. Pour over the biscuit base, level and let cool for a few hours to harden. When we want to serve, we take the tart completely out of the tray, also with foil, because it is easier to cut on a straight plane.
We decorate with the fruits we have, or simply with a slice of lemon. The cake is creamy, flavorful, with a pronounced lemon taste.
Lemon cake is suitable as a dessert or snack with a cup of tea.