Traditional recipes

A Night in Venice Cake

A Night in Venice Cake

White top:

Whisk the egg whites with a pinch of salt.

Add the sugar and mix until you get a foam that does not flow if you turn the bowl.

Then incorporate the flour mixed with coconut flakes and mixing with a spatula from bottom to top.

Pour the composition into a tray lined with baking paper (20x30)

Cocoa top:

Separate the eggs and beat the egg whites with a pinch of salt.

Add the sugar and mix well.

The yolks mixed with the oil and rum essence are poured over the egg white foam and mixed lightly.

Then add flour mixed with cocoa and baking powder.

Mix lightly with a spatula or wooden spoon.

We pour the composition in the tray over the coconut top.

Put the tray in the oven over medium heat, for about 30-35 minutes before removing it, we do the test with the toothpick.

Remove the worktop and leave it to cool.

Cream:

The yolks are mixed with the sugar until they turn white and become like a cream, flour is added, the milk is poured, and it is homogenized.

Bring to a boil over low heat.

Boil until the composition thickens, without boiling.

Set aside and leave to cool.

After it has cooled, flavor it with vanilla essence to taste and gradually incorporate the butter.

Beat with the mixer until it foams and there is no more unincorporated butter.

Place the cream on the cooled counter and level it.

For the glaze melt the chocolate together with the whipped cream over low heat.

Pour the chocolate icing over the cream

Refrigerate the cake for a while (minimum 2 hours), cool and harden the cream and icing, then portion.



Ingredients

  • White top:
  • 6 egg whites
  • 6 tablespoons sugar
  • 100 g coconut flakes
  • 5 tablespoons flour
  • Black rock:
  • 4 eggs
  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 2 tablespoons oil
  • 1 teaspoon baking powder
  • esenta de rom
  • Cream:
  • 6 yolks
  • 100 g of sugar
  • 5 tablespoons milk
  • 200 g butter
  • vanilla
  • Glaze:
  • 100 g dark chocolate
  • 50 ml whipped cream
  • 50 g butter

A Night in Venice Cake & # 8211 A Tasty Cake from Mom's Recipe Book

The cake "A night in Venice" or "A Venetian night" is I think, one of the best cakes that can be found in my mother's recipe book, so today I beat her and prepared it…

Ingredients for the coconut top:

  • 5 egg whites
  • a pinch of salt
  • 5 tablespoons sugar
  • 100 grams of coconut
  • 4 tablespoons flour

Ingredients for the cocoa top:

  • 4 eggs
  • a pinch of salt
  • 4 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • half an envelope of baking powder

Cream ingredients:

  • 5 yolks
  • 100 grams of sugar
  • 4 tablespoons flour
  • 500 ml of milk
  • vanilla essence
  • 200 grams of butter at room temperature

For the glaze: 150 grams of milk chocolate, 50 grams of butter, 3 tablespoons of milk

How to prepare the coconut top?

Mix the egg whites well with the salt until it reaches consistency, then add the sugar and mix continuously. Add the coconut and mix lightly and finally the sifted flour… put the composition in a detachable shape, 28 * 28 cm, which we cover with baking paper.

Preheat the oven and take care of the cocoa top.

Separate the egg whites from the yolks and mix the egg whites well with the salt, then add the sugar, mix, add the yolks one by one and mix well… At the end, incorporate the sifted flour (which I mixed with cocoa and baking powder). We put this cocoa composition over the coconut one and level…

Put in the oven and bake at 170 grams for about 20 minutes, test with a toothpick… Leave to cool completely.

How to prepare the cream?

Mix the yolks with the sugar, flour and 3.4 tablespoons of milk, boil the remaining milk, when it boils, add the yolks and let it simmer until it thickens. Take it after the fire and add the essence. Leave to cool completely and then mix the cream well, adding a tablespoon of butter until you finish the 200 grams…

Spread the cream over the cold cocoa top and level. Refrigerate for about an hour…

How to prepare the glaze?

Put chocolate, butter and milk in a plate and put in the microwave for 30 seconds, chew again and put for 30 seconds and so on until it melts perfectly, 3 times is enough… let the icing cool completely then put it over the vanilla cream cold, put in the fridge until the icing hardens and cut the cake with a thin knife.


Method of preparation

White top: Whisk the egg whites, add sugar, coconut and flour and mix lightly, so as not to break the egg whites. Grease and line a 20x30 tray with oil and flour, pour the dough.

Black top: Whisk the egg whites with the sugar, add the yolks one by one, then the flour, which has been previously mixed with cocoa and baking powder. Mix lightly, so as not to break the egg whites. Carefully pour into the pan over the coconut dough, not to mix.

Bake for 25-30 minutes at 180 C.

Cream: The yolks, sugar and milk are mixed in a bain-marie until thickened. Mix the butter, then add the cooled cream little by little and mix.

Put the cream on the counter and put everything in the fridge for an hour.

Glaze: Mix everything, melt in the microwave or in a bain-marie.

Pour the icing over the cake, then put it in the fridge for another hour.

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


Cake A night in Venice - A very fragrant, wonderful cake. will definitely become your favorite!

Fluffy duo top with coconut and chocolate, delicious vanilla cream and chocolate ganache topping. A very fragrant, wonderful cake. will definitely become your favorite!

Ingredients for the coconut top: tray size 25 * 35 cm
- 6 egg whites
- 6 tablespoons sugar
- 100 g grated coconut
- 4 tablespoons flour
- half an envelope of baking powder
Ingredients for the chocolate countertop:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- 2 tablespoons oil
- 2 tablespoons of good quality cocoa
- half an envelope of baking powder
Cream ingredients:
- 6 yolks
- 150 g sugar
- 2 tablespoons food starch or flour
- 5 tablespoons milk
- seeds from a vanilla pod or 1 tablespoon of vanilla essence
- 200 g butter with 82% fat (mandatory butter, not margarine)
Ingredients for chocolate ganache:
- 150 g milk chocolate + bitter, mixed (good quality)
- 50 g butter (can be only 65% ​​fat)
-5 tablespoons milk

For the coconut top, beat the egg whites hard with a pinch of salt (with the mixer), then add the sugar and beat a little more, until it dissolves. Stop the mixer and with the help of a wooden spoon / spatula, incorporate the sifted flour together with the baking powder (with movements from the bottom upwards) and finally the coconut grating.
The tray is lined with silicone baking paper and the composition is spread with coconut. Put the tray aside, until we prepare the composition for the chocolate top, because the two compositions will bake together.

For the chocolate top, separate the eggs. Beat the egg whites with a pinch of salt (with a mixer), add the sugar and beat a little more, then add the yolks and oil one by one. Stop the mixer and with the help of a wooden spoon / spatula carefully incorporate the sifted flour together with the baking powder and cocoa. This composition extends over the one with coconut.

The two compositions will be baked together, in the preheated oven at 180 degrees, until the toothpick test. Do not over-dry the cake. After baking, the cake is turned over from the tray, the paper is removed, baked and returned to the initial position. Allow to cool completely.

For the cream, rub the yolks with the sugar (with the mixer) until the composition lightens in color and becomes a dense foam, add the seeds from the vanilla pod (for this, cut the pod lengthwise in half and shave with a knife core / seeds inside Do not throw away the remaining pods - if you put it in sugar, you get after a while vanilla sugar) or vanilla essence, starch or flour and milk. Boil the cream on a steam bath until it thickens a little. It will not thicken at all, it will have the consistency of sour cream. Allow to cool completely.

Separately, in a bowl rub the butter and add to the butter and chilled cream. Mix well. Spread this cream on the cooled countertop.

Put the cake in the fridge for 1-2 hours, to harden the cream and then spread the chocolate topping (ganache).

For the chocolate ganache, break the chocolate pieces, add the milk, butter and put them on the steam bath, stirring constantly, until they all dissolve. Spread over vanilla cream.


All my friends asked me for the second portion - The cake "A night in Venice" How to make:

5 egg whites
a pinch of salt
5 tablespoons sugar
100 grams of coconut
4 tablespoons flour
Ingredients for the cocoa top:

4 eggs
a pinch of salt
4 tablespoons sugar
2 tablespoons flour
2 tablespoons cocoa
half an envelope of baking powder
Cream ingredients:

5 yolks
100 grams of sugar
4 tablespoons flour
500 ml of milk
vanilla essence
200 grams of butter at room temperature
For the icing: 150 grams of milk chocolate, 50 grams of butter, 3 tablespoons of milk

How to prepare the coconut top?

Mix the egg whites well with the salt until it reaches consistency, then add the sugar and mix continuously. Add the coconut and mix lightly and finally the sifted flour… put the composition in a detachable shape, 28 * 28 cm, which we cover with baking paper.

Preheat the oven and take care of the cocoa top.

Separate the egg whites from the yolks and mix the egg whites well with the salt, then add the sugar, mix, add the yolks one by one and mix well… At the end, incorporate the sifted flour (which I mixed with cocoa and baking powder). We put this cocoa composition over the coconut one and level…

Put in the oven and bake at 170 grams for about 20 minutes, test with a toothpick… Leave to cool completely.

Mix the yolks with the sugar, flour and 3.4 tablespoons of milk, boil the remaining milk, when it boils, add the yolks and let it simmer until it thickens. Take it after the fire and add the essence. Leave to cool completely and then mix the cream well, adding a tablespoon of butter until you finish the 200 grams…

Spread the cream over the cold cocoa top and level. Refrigerate for about an hour…

Put chocolate, butter and milk in a plate and put in the microwave for 30 seconds, chew again and put for 30 seconds and so on until it melts perfectly, 3 times is enough… let the icing cool completely then put it over the vanilla cream cold, put in the fridge until the icing hardens and cut the cake with a thin knife.


"A night in Venice" cake - is very easy to prepare, it is refined and extremely delicious

Today I will present you a very interesting cake recipe. First of all, his name is very exotic and romantic. It has a very fine top made of coconut, another top is made of chocolate, the cream is of course made of vanilla, and the icing is made of dark chocolate.

In short, all these combinations between them are spectacular and very tasty. Everyone who tastes it will be pleasantly impressed and not a single piece will remain for the next day.

Beat 6 hard foam egg whites. Then add 60 grams of sugar and beat these ingredients until you get a meringue. Add 5 tablespoons of flour, coconut flakes, And with a spatula mix everything until smooth.

In a 25 X 35 cm tray spread a baking paper and pour the composition. In another bowl beat 4 egg whites, add 40 grams of sugar, and mix until you get a meringue.

Add 4 egg yolks in a row, incorporate them and then put 4 tablespoons of flour, cocoa to taste, baking powder, mix all the ingredients with a spatula until you get the homogeneous composition. Put this composition on top of the coconut one.

Heat the oven, set it to 180 degrees and bake the pan for 20 minutes. Until the countertop is made, you can prepare the cream.

In a bowl, mix 6 egg yolks with 150 grams of sugar. Add 6 tablespoons of milk, stir until you get a creamy mixture and keep it in a bowl, a la bain marie.

Keep stirring until your composition thickens. The cream is made very quickly and you have to be very careful not to keep it longer than necessary because this way you risk being cut.

When you have made the cream, add the vanilla essence over it, mix once more and let it cool completely. In another bowl, beat well 200 grams of soft butter until it becomes creamy.

Add a little vanilla cream to the butter and mix the composition with a mixer given at low speed. Continue like this until you run out of vanilla cream.

Put the vanilla cream and butter over the top of the oven and let it cool. In a bowl, a la bain marie, put the broken chocolate into small pieces.

Along with 50 grams of butter and 6 tablespoons of milk. Mix the ingredients until all the chocolate has melted. Allow the icing to cool and then place it over the cake. Level well and refrigerate for several hours.


Nobody gets fed up with a single serving & # 8211 Cake & # 8220A night in Venice & # 8221

The cake & # 8220O venetela venetia & # 8221 or & # 8220O noapte venetiana & # 8221 is, I think, one of the best cakes that can be found in my mother's recipe book, so today I beat it and prepared it & # 8222 8230

Ingredients for the coconut top:

  • 5 egg whites
  • a pinch of salt
  • 5 tablespoons sugar
  • 100 grams of coconut
  • 4 tablespoons flour

Ingredients for the cocoa top:

  • 4 eggs
  • a pinch of salt
  • 4 tablespoons sugar
  • 2 tablespoons flour
  • 2 tablespoons cocoa
  • half an envelope of baking powder

Cream ingredients:

  • 5 yolks
  • 100 grams of sugar
  • 4 tablespoons flour
  • 500 ml of milk
  • vanilla essence
  • 200 grams of butter at room temperature

For the glaze: 150 grams of milk chocolate, 50 grams of butter, 3 tablespoons of milk

How to prepare the coconut top?

Mix the egg whites well with the salt until it reaches consistency, then add the sugar and mix continuously. Add the coconut and mix lightly and finally the sifted flour & # 8230 put the composition in a detachable shape, 28 * 28 cm, which we cover with baking paper.

Preheat the oven and take care of the cocoa top.

Separate the egg whites from the yolks and mix the egg whites well with the salt, then add the sugar, mix, add the yolks one by one and mix well & # 8230 Finally, add the sifted flour (which I mixed with cocoa and baking powder). We put this cocoa composition over the coconut one and level it

Put in the oven and bake at 170 grams for about 20 minutes, test with a toothpick & # 8230 Leave to cool completely.

How to prepare the cream?

Mix the yolks with the sugar, flour and 3.4 tablespoons of milk, boil the remaining milk, when it boils, add the yolks and let it simmer until it thickens. We take it after the fire and add the essence. Leave to cool completely and then mix the cream well, adding a tablespoon of butter until you finish the 200 grams & # 8230

Spread the cream over the cold cocoa top and level. Refrigerate for about an hour & # 8230

How to prepare the glaze?

Put chocolate, butter and milk in a plate and put in the microwave for 30 seconds, chew again and put for 30 seconds and so on until it melts perfectly, 3 times is enough & # 8230 let the icing cool completely then put it over the cream cold vanilla, put in the fridge until the icing hardens and cut the cake with a thin knife.


A Night in Venice Cake - Recipes

Coconut wheat:
6 egg whites
6 lg sugar
100 g coconuts
5 lg flour

Cocoa wheat:
4 eggs
4 lg sugar
4 lg flour
2 lg cocoa
1/2 sachet baking powder (5 g)

Cream:
6 yolks
150 g sugar
5 lg milk
200 g butter
1 lg vanilla essence

Glaze:
150 g milk chocolate
50 g butter
5 lg milk

Method of preparation :
Coconut top: in a bowl mix the egg whites, add the sugar, mixing further, and finally add the flour mixed with coconut. We spread the composition in a rectangular shape lined with baking paper (25 * 35 cm). Set the tray aside and prepare the cocoa top.

Cocoa top: mix the egg whites, then add the sugar, the yolks in turn, and at the end the flour mixed with baking powder and cocoa powder. Spread the composition carefully over the coconut composition and then put the tray in the oven for about 15-20 minutes. We do the toothpick test.

Cream: mix the yolks with the sugar, then add the milk and put the pan on the steam bath until the cream thickens. Remove from the heat and add the vanilla essence. Let cool. We mix the butter a little, and in it we put a spoonful of chilled egg cream.

Spread the cream over the cooled top and put the cake in the fridge until the icing is ready.

Glaze: in a saucepan put the ingredients on low heat until melted. Homogenize and spread the icing obtained over the cream.


Video: A Night in Venice: Overture (December 2021).