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Tort Nesquik

Tort Nesquik


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Separate the egg whites from the yolks, put a pinch of salt in the egg whites and start beating with the mixer until it becomes a hard foam. Mix the yolks with the sugar until they become lighter in color, then gradually add the melted butter. Mix flour, cocoa and baking powder and incorporate it into the yolk composition. Gradually add the egg whites and mix lightly with a wooden spoon. Pour the mixture into a cake tin (28cm) lined with baking paper. Put in the preheated oven for about 15-20 minutes. Let the 3 countertops cool completely.

Until the tops cool, we will prepare the cream as follows: mix the yolks with the sugar until they turn white, add the flour, mix until smooth, then gradually add the milk and continue to mix at low speed. Put on the fire in a bowl with a thick bottom or on a steam bath and stir continuously until it thickens. Remove from the heat, incorporate the Nesquik and allow to cool.

Mix the soft butter with the powdered sugar and gradually add the Nesquik cream.

Cream the whipped cream at high speed until it doubles in volume and is neither too hard nor soft.

We divide both the cream and the whipped cream into 3 equal parts and proceed as follows: we take the first countertop, spread Nesquik cream in a uniform layer, over a layer of whipped cream, followed by the second countertop-cream-whipped cream, the third countertop-cream-whipped cream, and on top decorate with grated chocolate, chocolate balls or whatever you want.

Good appetite!


Blackberry with Nesquik nut and instant cocoa

Blackberry with Nesquik nut and instant cocoa

This cake is easy to make, and its taste will definitely remind you of childhood.

TABLE FOR: 10

READY IN: 60 minutes

DIFFICULTY: Relaxed

Ingredient list

• 100g butter
• 200g sugar
• 2 eggs
• 2 tablespoons Nesquik instant cocoa tip
• 280g white flour for cakes
• 250ml sweet cream
• 250ml whole milk
• 1 sachet of baking powder
• ground nuts

How do you prepare?

Mix the butter with the sugar and then add the two eggs one at a time. In the meantime, mix carefully. Add milk and cream to this composition one at a time and combine the ingredients until they blend perfectly with each other.

In a separate bowl, mix the flour with the Nesquik cocoa powder and baking powder until it reaches a uniform color.

Carefully sprinkle the flour mixture, cocoa powder and baking powder over the first composition and carefully incorporate. Then add the walnut pieces. In the meantime, you can turn on the oven at a medium temperature.

Pour all the dough into the tray covered with baking paper and bake the cake for 40-45 minutes. In the meantime, you can check the cake to see if it's ready. How? Take a toothpick, put it in the cake, and if the dough remains on the stick, it means that you have to leave it for another 5-10 minutes. If there is no dough left, it means you can take it out.

After the cake is ready and the kitchen invaded by the delicate smell of Nesquik cocoa, let it cool well. For an extra childhood, serve it with a glass of milk and two or three teaspoons of vanilla-flavored ice cream.


Blackberry with Nesquik nut and instant cocoa

This cake is easy to make, and its taste will definitely remind you of childhood.

TABLE FOR: 10

READY IN: 60 minutes

DIFFICULTY: Relaxed

Ingredient list

• 100g butter
• 200g sugar
• 2 eggs
• 2 tablespoons Nesquik instant cocoa tip
• 280g white flour for cakes
• 250ml sweet cream
• 250ml whole milk
• 1 sachet of baking powder
• ground nuts

How do you prepare?

Mix the butter with the sugar and then add the two eggs one at a time. In the meantime, mix carefully. Add milk and cream to this composition one at a time and combine the ingredients until they blend perfectly with each other.

In a separate bowl, mix the flour with the Nesquik cocoa powder and baking powder until it reaches a uniform color.

Carefully sprinkle the flour mixture, cocoa powder and baking powder over the first composition and carefully incorporate. Then add the walnut pieces. In the meantime, you can turn on the oven at a medium temperature.

Pour all the dough into the tray covered with baking paper and bake the cake for 40-45 minutes. In the meantime, you can check the cake to see if it's ready. How? Take a toothpick, put it in the cake, and if the dough remains on the stick, it means that you have to leave it for another 5-10 minutes. If there is no dough left, it means you can take it out.

After the cake is ready and the kitchen invaded by the delicate smell of Nesquik cocoa, let it cool well. For an extra childhood, serve it with a glass of milk and two or three teaspoons of vanilla-flavored ice cream.


Tort „Nesquik”: delikatny i bardzo smaczny deser

Wiele osób uwielbia czekoladowy napój Nesquik, zwłaszcza dzieci. Dlatego tak wspaniały tort przypadnie do gusto kazdemu, nawet obojętni na desery. Tort Nesquik okazuje się niesamowicie delikatne, chcesz się nim raz za razem cieszyć!

  • Jajka - 4 szt.
  • Male - 100 g
  • Cukier - 150 g
  • Mackerel - 150 g
  • Proszek do pieczenia - 1 łyżeczka
  • Cocoa Nesquik - 2 łyżki
  • Orzechy włoskie
  • Gotowane mleko selonensowane - 200 g
  • 20mietana 20% - 500 g
  • Cocoa Nesquik - 2 łyżki

Jajka ubić z cukrem, dodać masło, mąkę (z proszkiem do pieczenia), kakao.

Form the wysmarować tłuszczem, wylać ciasto i wstawić do nagrzanego piekarnika na 30 minut w temperaturze 160 stopni.

Wyjmij ciasto, ostudź i pokrój na 3 równe części, jedną zostaw na podstawę, pozostałe dwie pokrój na małe kwadraty.

Na krem ​​ubij gotowane mleko selonensowane, śmietanę (20%) i kakao.

Pokrojone kawałki wymieszać ze śmietaną i orzechami (trochę zostawić) i wyłożyć na ciasto (spód), posypać orzechami na wierzchu.


Nestle Dessert chocolate cake

[ingredients title = & # 8221Ingredients & # 8221]

Countertop & # 8211 will bake two countertops respecting the same ingredients, in a tray with a diameter of 20 cm
5 eggs
5 tablespoons sugar
5 tablespoons flour
2 tablespoons and a half black cocoa
half a teaspoon of baking powder
a little salt
2 tablespoons oil

White cream
150 ml whipped cream
100 g mascarpone
2 tablespoons sugar
caramelized almonds (20 g almonds, 2 tablespoons sugar)

Chocolate cream
250 g chocolate Nestle Dessert Noir
2 tablespoons black cocoa
50 g butter
2 yolks
3 tablespoons sugar
250 ml liquid cream
400 g mascarpone

Syrup
4 tablespoons sugar
200 ml water
20 ml Amaretto

For dressing the cake
1/3 of the chocolate cream
300 ml whipped cream
a spoonful of sugar

Glaze
100 g chocolate Nestle Dessert Noir
50 ml whipped cream
30 g butter
4-5 tablespoons water

For decoration
chocolate candies
50 g chocolate Nestle Desert & # 8211 for the chocolate bar

Preparation Nestle Dessert Chocolate Cake
countertop
Separate the egg whites from the yolks. Mix the egg whites with a little salt. Sift the flour together with the cocoa and baking powder. Add them over the egg whites, where you put the yolks mixed with the oil.
Mix lightly, from the bottom up, homogenizing the composition without removing too much air from the egg whites.
Bake the top in a 20 cm diameter tray, lined with baking paper, after pouring and leveling the composition. Set the electric oven to 170 degrees, second stage, for 20 minutes.
Repeat the operation respecting the same ingredients and the same steps.
You will get two equal countertops that, after a few hours or the next day, you will cut into two equal slices.

White cream
Prepare the almonds first. Fry them lightly and leave them to cool. Caramelize two tablespoons of sugar and put the almonds. Mix. Put the mixture on baking paper and leave to cool. When the caramel has hardened well, pass the almonds through a blender, mixing lightly. Do not crush them completely.
Put the cream and sugar in a bowl and mix. When you see that it starts to bind easily, add mascarpone. Mix without insisting, you risk cutting the cream and turning it into butter.

Chocolate cream
Put the chopped chocolate in a heat-resistant dish. Add the whipped cream, sugar and yolks and put the pot on the fire over medium heat. When it has warmed up well, add the cocoa, mix well, then let it simmer (without boiling) for 2-3 minutes, stirring.
Turn off the heat and cool the cream.
Mix it with the 400 g of mascarpone and mix lightly. Let the pot cool for at least an hour.

Syrup
Caramelize the sugar and quench it (be careful to steam) with cold water. Boil for 3 minutes then cool the syrup and add Amaretto.

Assemble the cake.
Place the first slice on the counter and lightly syrup it.
Remove the chocolate cream from the cold and mix it lightly, until it becomes fluffy and firm. Divide it into three equal parts and spread a third on the slice of syrupy top.
Place the second slice and syrup.
Spread the white cream and sprinkle with the caramelized almonds.
Place the third slice, press lightly, syrup and spread another third of the chocolate cream.

Put the last countertop and syrup.

Mix sour cream for garnish with sugar. When it started to set, add the remaining chocolate cream and mix until smooth. The cream should be firm and fluffy.
Cover the cake with the cream obtained, stopping a few tablespoons for the spirit at the base of the cake and on top.

Put the cake in the cold for half an hour, during which time you prepare glaze homogenizing over low heat all the ingredients. I passed the chocolate full of blender and chopped it.
Pour the slightly warm icing over the cake, starting from the center, little by little, then with a spatula you spread it on the sides. Let the cake cool.

Prepare chocolate band for ornament.
Put the broken chocolate pieces in a bag that you tie tightly.
In a bowl of boiling water, put the bag in which you put the chocolate. Let it melt completely, then cut the corner of the bag with scissors (very little) and sprinkle the chocolate on a strip of baking paper, placed on a straight plate. Put in the fridge and leave until the surface of the chocolate becomes matte, and the chocolate has hardened slightly so that you can lift the paper strip without the chocolate dripping. Prepare a round dish (jar, cup, whatever you have on hand). Put baking paper around it and lift the strip of chocolate, sticking it to the paper.

Let it cool until it hardens, then peel off the paper and move the chocolate strip on the cake, fixing it in the center.
Decorate the cake with chocolate candies and cream hazelnuts, spread with a pos.
Keep the cake cold and bring it to the table 20 minutes before serving.


The creamiest and best cake I've ever made with fluffy top and fine cream

You must prepare this wonderful cake too (maybe some will say either cake or cake & # 8230. So you can tell him how you want). It is a very creamy dessert, with a fluffy top that softens perfectly from the cream. It is easy to prepare and for the measurement of the ingredients I used a 200 ml glass & # 8211 be careful but & # 8211 in the 200 ml glass there is no room for 200 gr of flour & # 8211 don't confuse this because then you should add more plus ingredient. You can also use cocoa for the countertop, if you want it to be dark in color.

Countertop ingredients:

  • 5 eggs
  • 1 old glass
  • 1 glass of flour, 1 teaspoon baking powder
  • vanilla sugar

Cream ingredients:

Ingredients for the glaze:

  • 50 g butter, 4 tablespoons sour cream
  • 4 tablespoons sugar
  • 3 tablespoons cocoa
  • vanilla sugar

Method of preparation:

Preparation of the top & # 8211, mix the eggs with the vanilla sugar and the powdered sugar and then, gradually add the sifted flour with the baking powder. Everything mixes. Grease the pan with butter or margarine and pour the dough. Bake for an hour at a temperature of 180 degrees. You can use a round tray of 24 or 26 or another tray, with approximate dimensions.

Preparation of the cream & # 8211 mix the sugar with the egg, add the vanilla sugar, milk and sifted flour. Stir and simmer until thickened. Remove from the heat, add the soft butter and mix again. The cream is left to cool.

For the icing, melt the butter cut into pieces, add cocoa, sugar, sour cream, vanilla sugar. The composition is mixed and heated until homogeneous but not boiled and mixed continuously.

Cut the top into 2 parts, put a layer of cream. Cover the cake with chocolate icing and leave to cool for a few hours after which it can be served.


Video: Çox asan və ləzzətli Nesquik Хрустящий ТОРТ БЕЗ ВЫПЕЧКИ за 2 минуты!: (July 2022).


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