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Pandispan for stump cake

Pandispan for stump cake

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I was afraid that my countertop would crack, being the first time I tried this recipe, but no, it turned out great!

  • 2 tablespoons flour
  • 100 gr unsweetened cocoa (70%)
  • 1 tablespoon baking powder
  • 8 eggs
  • 330 gr sugar
  • a quarter cup ground almonds or 1 tablespoon vanilla

Servings: 16

Preparation time: less than 30 minutes

RECIPE PREPARATION Pandispan for stump cake:

Mix cocoa with flour and baking powder together and set aside. Put eggs with sugar in a bowl and mix with the mixer at high speed for about 15 minutes until the composition becomes dense and pale. Pour a little over the composition, flour mixed with cocoa and mix slowly with a spoon (the mixer will make air bubbles) until it becomes a homogeneous composition. We place the composition in a rectangular shape 30cm by 40cm, which we previously put baking paper and put in the preheated oven at 190C for about 20-25 min (depending on the oven of each) or until we see that it begins to harden at corners.

Remove the top from the mold and turn it over on a kitchen towel, and gently pull the paper until it comes off.

When it has cooled, it is ready to be easily unwrapped and filled with the garnish you want!

Tips sites


When you remove the top from the mold, you can turn it over directly on the table with powdered sugar.


4 eggs, 100 g sugar, 4 tablespoons water, 2 tablespoons oil, 5 tablespoons flour, a pinch of salt. Beat the egg whites very well with the sugar, add the yolks, oil, water and flour. Pour the dough into a form in which we placed baking paper and bake it. I used a narrower tray for baking, such as the steak. I think that for a large stove tray we have to make pandispan from 6 eggs.
After the roll sheet is baked, roll it with paper and let it cool, then, when we put the cream, we will roll the roll and remove the paper.

The cream is made from: about 200 g of ground walnuts. 5 tablespoons sugar, a tablespoon of flour, 16 tablespoons of milk, a teaspoon of rum, 200 g butter.
Mix the walnut with the sugar and flour, then with the milk, and put it on the fire and mix with a spoon until the cream binds. Take it off the heat and add the butter - or, to make it fluffier, do the opposite: rub the butter foam and gradually add a tablespoon of the cream & # 160prepared on the fire, as shown before

How to make marzipan mushrooms:

/> Very easy.
I had a roll-shaped marzipan - from which anything can be shaped, but I also had a few marzipan candies, lightly glazed with cocoa, only good to make them small "mushrooms". I pressed them a little and applied a tail of white marzipan, but thick and short, like mushrooms. /> />

As you can see, I used some very "professional" utensils: a facet tip, a round lid from the pepper grinder.

Here I started making a loaf of bread:

I don't know if it looks great here, but my guests thought it was real mushrooms. />

I made another guitar - with a brown hat, with chocolate.

Apply the cream, roll the roll well and cut the two ends, which we will then apply on the cake, forming two stumps.
Everyone proceeds according to their own fantasy. This roll should have been glazed with chocolate, but I didn't have time for that, so I turned off some of the cream to spread the roll on top.
In a part of the stopped cream I added cocoa.
Before greasing the roll and on top, I applied a little burnt sugar.

I put the simple cream first, then the cocoa cream - in portions. />

I made streaks, with a fork:

From place to place I powdered cocoa.Then everyone decorates with what they want.
I put a fir branch with a bow and a small globe (because it was the winter holidays), mushrooms, some popcorn from burnt sugar and several sticks of chocolate, which I had received as a gift from a friend.

Cake with walnuts and ness cream

At the end, dilute the ness in 2 tablespoons of water and add it over the cream. Japanese sponge cake is very fine, moist and porous. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. This is my family's favorite cake. D I love coffee, nes, even Inka, when you kiss them. Stump cake, cocoa roll with ness cream, simple recipe. I don't know how many are like me but I love autumn. Ingredients: pandispan top with chocolate syrup, chocolate cream, walnut and mousse with ness - 200 g. We present you a unique recipe for cake with ness, it is incredibly delicious. Keyword: keto sweets, keto cakes, keto sponge cake, keto cake, keto recipes, keto menus. Pour the cream with cocoa and ness on top.

You can't help but like the striped cake with caramel and sponge cake sheets, it's so good, with a perfect combination of ingredients, which conquers instantly.

Rhubarb tart, tart

The simplest strawberry tart & # 8211 Cakes and other cakes. A simple pandispan top, fresh natural whipped cream, lots of strawberries and tart is ready. In about 1 hour and 15 minutes it is ready. Ingredients: for the counter 5 eggs 5 tablespoons sugar 6 tablespoons flour 1 baking powder for syrup 3 tablespoons. The Radauti cake contains two sheets of ammonia, a pandispan top and has a cream with semolina and delicious lemon. Simple pandispan cake top with vanilla & # 8211 classic recipe that doesn't fail.

How to make a fluffy and high cake top without baking powder? It is a cake whose sponge cake will grow a lot, it will be super fluffy, and the aroma of the fruit will perfectly complement the final taste. Apple, pandispan and mascarpone tart recipe from Cookbook, Sweets.

Wet Cocoa Countertop Dessert Bars, Dessert Recipes, Check, Kitchen, Tart. I remembered that she always told me about the pandispan recipe that it was very. The second was when I bit off the countertop. Calories: 168 Tart with pudding and strawberries, recipe by Alina Matiut & # 8211 Recipes.

So how do you make a fluffy sponge cake cake or cake? Bring with a cake or a tart with a fluffy top and fine cream cheese with yogurt.

Everyone will succeed! Fluffy sponge on all shapes! The recipe for the cake!

Simple fluffy sponge cake recipe. It is perfect for any cake or simply to be served with tea.


-5 medium eggs - at room temperature

-50 gr of starch (or flour)

-1 teaspoon of baking powder

-1 vanilla powder or 1 teaspoon vanilla sugar

-100 gr of walnut kernels, hazelnuts or almonds & # 8211 optional.


1. Dry the walnut kernels on the pan and grind it with a blender or chop it with a knife.

2. Line the base of the form (22-24 cm) with baking paper, and grease the walls with a little oil and sprinkle with flour.

3. Beat the eggs with salt for 1 minute, then add sugar and vanilla sugar and continue to mix for 10-15 minutes, until you get a fluffy, firm and light composition. The sugar will gradually melt and the eggs will increase in volume.

Advice. If you do not have a strong mixer, we recommend that you beat the egg whites and yolks separately, then combine the compositions. The success of a successful sponge cake is that you have to beat the eggs well, so pay attention to this step.

4. Combine the flour with baking powder and starch. Sift the mixture into 3 parts and mix with a whisk or spatula with movements from bottom to top to keep the consistency fluffy.

Advice. If you beat the eggs well, you may not add baking powder. Mix carefully but confidently until all the lumps disappear. Do not use the mixer under any circumstances.

5. Add the walnut kernels and mix with a spatula.

6. Transfer the dough to the mold, level the surface, turn the mold a few times and put it in the preheated oven at 170-180 ° C for 30-40 minutes (heating up and down, without convection). Take the toothpick test.

7. Allow the sponge cake to cool for 10 minutes in the form, then pass the knife over the edges, remove the ring, transfer it to the grill and let it cool completely.

8. The cold sponge cake should be wrapped in plastic wrap and refrigerated for a few hours, so it will not crumble hard while you cut it.

9. Cut the top of the sponge cake, chop it and use it to decorate the cake.

The sponge cake is quite tall and you can cut it into 4 soft, fluffy and very tasty tops. Use your favorite cream and prepare a delicious homemade cake!

How to prepare the classic sponge cake

  1. Mix eggs with sugar and a pinch of salt until they triple in volume and light in color. With a spoon or paddle of the mixer, let a little dough fall on the entire surface of the egg and sugar composition and if it leaves visible marks (or "write") then our composition is ready.
  2. Gradually add the sifted flour and mix very carefully from the bottom up, from the center to the outside. After the flour is perfectly incorporated in the egg composition, we add another flour and so on until we finish all the flour.
  3. Place the dough in a form lined with butter and flour and level the surface very carefully.

I posed the dough before leveling it to see the consistency of the final composition. DO NOT pour the dough in the same place because we risk obtaining a pandispan with a vault or hump. After we have leveled it, we hit the shape of the table a few times to eliminate the excess air accumulated by the dough. A few bulbs will appear on the surface.

Put the pandispan in the preheated oven at 170 degrees for 20-25 minutes. When the pandispan is golden and detaches itself from the edge of the form then it is ready. Turn off the oven, open the door and let it cool inside. We do not necessarily have to let it cool completely but only to cool down and get used to the temperature of the kitchen.

Carefully turn it over on a grill and let it cool completely, then cut it into sheets.

Cocoa leaf cake, fluffy pandispan and lemon cream

In fact, the story says that the Marquis Domenico Pallavicini chose. Sponge cake can be used as a base for a variety of cakes. Sour cherries, pitted in fluffy and slightly fragrant pandispan. Pandispan roll with pineapple and coconut from Cookbook, Sweets. Take full advantage of the summer fruits and prepare the fluffiest homemade cake: a pandispan with apricots and strawberries.

Everyone you serve will appreciate. A perfect cake for a festive meal, with soft cocoa leaves, fluffy pandispan top, apricot jam, fluffy and flavored cream with lemon and vanilla and a. How to make a fluffy and tall cake top without baking powder? The original recipe for plain or cocoa pandispan is made only from 3. The house presents a variety of culinary recipes for desserts and homemade sweets. Homemade cakes with natural ingredients. We keep the old taste for Snow White, Carmencita.

I was looking for a countertop recipe on the net and I came across yours. Preheat the oven to 160 degrees Celsius.

How we use the sponge cake

We just eat it. A slice of sponge cake is perfect with a tea or coffee. Or, we use the countertop as a cake countertop.

Zebra or marbled sponge

Marbled sponge. Before adding flour, set aside about 1/3 of the egg white and egg yolk composition. Leave 2/3 of the dough simple and add 170 g of flour. To the remaining 1/3 add 50 g of flour and 30 g of cocoa. It is calculated to be about 1/3 cocoa and 2/3 flour.

Zebra sponge. Do exactly the same, but replace 1/3 of the flour with cocoa. For example, instead of 250 g of flour, use 80 g of cocoa and 170 g of flour, in the recipe with 10 eggs. It is not necessary to calculate per gram, exactly, but to be the total amount of 250 g.


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Preparation time: 45 min

Difficulty: low


Holiday Cupcakes: How to decorate your favorite cakes.

  • 3 eggs
  • 125g flour
  • 125g old
  • 1 pinch of salt
  • 1 sachet of vanilla sugar.

Method of preparation:

True Cinnamon vs False Cinnamon: from differences to.

Beat the egg whites until stiff, then, separately, mix the sugar with the yolks until smooth. Add the egg yolks with the sugar over the egg whites, flour and vanilla sugar. Put the composition in a tray and put it in the oven at the right heat. Meanwhile, prepare the cream: first mix the sugar with the butter until the sugar melts, then add the egg yolk and cocoa. After you have formed the roll, cut a slice and fix it like a "quotciot" of stump with a little cream. Keep the cream for the outside and with a fork make streaks that mimic those on the bark of the tree and decorate with an authentic tree branch.

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If you have high cholesterol and you have a craving for a pandispan, we recommend you try this egg-free version!

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