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Meringue cake with chocolate and mocca-brandy cream

Meringue cake with chocolate and mocca-brandy cream


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Beat the egg whites and sugar until they become meringue. Mix with walnuts and cocoa for homogenization.


Place the tray with the dough in the preheated oven at 180 degrees Celsius for 15 minutes. After 15 minutes, lower the temperature to 160 degrees, remove the top with the knife from the edges of the tray and leave for another hour. After this hour, leave the top in the hot oven for another 2 hours. It is preferable that the countertop be made the day before.

Chocolate-nut cream:
Chocolate, liquid cream, liqueur put in a small saucepan (in a bain-marie) and mix until the chocolate melts.

Remove from the heat and add the yolks one by one. Add the butter and mix. Add the chopped roasted walnuts and leave to cool a bit. Put it in the freezer for about 40 minutes until it receives consistency and can be spread on the counter.
Mocha-brandy cream:
Beat the liquid cream with the sugar until you get a "teapana" cream. Add the ness and brandy and mix.
Assembly: spread the chocolate-nut cream on the counter, make it even. (the countertop looks good taken out of the oven, and keeps the same if you are not around to lust to "taste" it)

Add the mocca-brandy cream and garnish if desired


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Cake recipes

We present you our list of recipes that will satisfy your sweet appetite. Whether you are looking for homemade cakes, fast, light, fruity or classic, below you will find many cake recipes that you can cook for your loved ones. An honorable dessert!

Choose from our recipes for delicious cakes, to pamper your taste buds and to impress your family and friends in everyday life or on special days: Christmas, New Year's Eve, Easter. We offer you a collection of homemade cake recipes, simple and easy to prepare, cakes without baking, fasting cakes, assorted cakes, fast, with fruit or chocolate, good and cheap cakes, walnut cakes, low-calorie cakes or sugar-free .

A home-made cake is always better and healthier, plus you can add exactly the ingredients you like the most. What cake recipe do you choose?


Start the oven on low heat (150 C).


Ricotta mix well with sour cream and 2/3 of the sugar, add the orange peel, Grand Marnier, lemon juice, 1 egg + 1 egg yolk and mix well. (1)

Add the sifted starch, mix gently.


Separately, make a hard meringue from the remaining egg white and the rest of the sugar (2) and add it in 2 batches over the cheese composition, stirring gently from the bottom up.

Pour the resulting mixture in the form of baking and place it in the oven tray in which then pour boiling water. (3)

Place in the oven and bake at 150 C approx. 50 min. If it hasn't browned on top, leave it for another 5-10 minutes. Remove from the grill (4) and leave to cool well, then refrigerate for 1 hour.

After it has cooled "give back a little", it is not as "raised" as when it is immediately removed from the oven.


It is a "tender cream" and if it is not "left" to cool well, it will "fall apart" when it is taken out of shape.

Pour the cooled Cream-Ricotta, wash the form, put a plastic wrap and return the Cream-Ricotta in the form in which it was baked with the browned part down (so the part that was on top). Sprinkle the raisins and candied peel on top. (5)

The chocolate melts in a water bath. Rub the cream cheese (6), pour the melted beak over it and mix well.

Then pour the milk, stirring well each time. Rum is added,


Mix (7) and pour over Cream-Ricotta.

Sprinkle with grated beak (8) and refrigerate for at least 2 hours.


After the Cream-Chocolate has hardened well, carefully remove it from the form and cut it with a knife soaked in hot water and wiped each time.


1. I made a meringue from the egg whites and 1/2 of the amount of sugar I beat the whole eggs with the rest of the sugar until they became a light cream and doubled in volume. Over them I added 1/2 of the meringue and flour, the baking powder and the ground almonds that I had previously sifted together. I added the rest of the meringue and mixed lightly. I divided it into 4 and in the oven heated to 200 C I baked a sheet in a tray with baking paper, for 8 minutes.

2. I mixed the yolks a little. I put the milk on the fire with the sugar when it almost boiled, I poured it lightly, stirring constantly over the yolks. I put everything back in the pan and kept it on the fire, stirring, until the cream was bound.

Recommendation: it is good to make it on a steam bath, so as not to "cheese" the cream. I let it cool a bit and added the vanilla essence.

3. In the hot custard I added dissolved gelatin and mixed until completely homogenous. I melted the beak on the water bath and poured the custard over it. I beat the cream until it became like a thick cream, not until the whipped cream and poured it, stirring over the chocolate mixture. I put it in the fridge.

4. I made syrup from water and sugar. I beat the yolks until they doubled in volume. I poured lightly over them and stirring the hot syrup continuously. I mixed until the composition cooled completely. Over it I added the butter, little by little mixing continuously. I added the dissolved ness and put it in the fridge.

5. I heated the sour cream and poured it hot over the grated chocolate. I mixed until the cioco dissolved completely and the composition was well homogenized.

6. I made a syrup from water and sugar to which I added rum.


Assembling the Opera cake

BLAT COOKED WITH SYRUP, 1/2 OF COFFEE CREAM, BLAT COOKED WITH SYRUP, BAVARIAN CREAM, BLAT COOKED WITH SYRUP, 1/2 OF GANACHE, BLAT COOKED WITH SYRUP, I put the rest of the coffee cream in the freezer for 30 min. after which I spread the rest of the ganache over the coffee-cream and put it back in the freezer for 15 min.

I cut, with the knife soaked each time in hot water and wiped well. If you want, you can make melted chocolate with a musical note on each slice of cake.

Opera cake is stored in the refrigerator and served at room temperature.



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