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Raspberry Brownie Cake
- 125 g. butter
- Patisserie cream ingredients: 250 gr. milk, 130 g. sugar, 1 egg, 40 g. flour, 24 g. butter, vanilla Less
- 125 g. powdered sugar
- 250 gr. Fame
- 3 eggs
- 3 tablespoons cream
- 2 tsp baking powder
- 150 gr. dark chocolate (melted)
- 150 gr. chopped walnuts
- Made into butter and sugar in a bowl cream
- Egg yolks are added one by one, are thoroughly mixed in the mixer and the molten chocolate is added
- whipped egg whites in another bowl, lightly mix together with the egg mixture wrapped in foam when it comes into
- Properly mixed with the other ingredients are added and the latest walnuts
- Oiled poured deep tray or mold
- 180 degree oven for 40-45 minutes to cook, brown added patisserie cake on raspberry cream was added after cooling and the brown cake is placed on the other
- Latest rubbing jelly served
- Cream patisserie construction:
- Milk boiled in a container, another container, sugar, eggs and milk mixture is heated at least to withstand the finger temperature
- adding gradually to boiling milk cooked for 2 minutes
- Butter is added, cooled and stirred in a container for 5-6 minutes whisking
- Note: If fresh raspberries and strawberries would be much better
- The Marmara Istanbul
- Pastry chef Halil Kaya
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