Dessert chess cake with cappuccino

countertop: Mix the egg whites with a pinch of salt. Separately in a bowl mix the yolks with the baking powder. Add the yolks, milk and oil over the egg whites, mixing after each one. At the end, incorporate the flour using a spatula and stirring gently so that no foam is left.

We line with baking paper two identical cake shapes (small shapes). If you don't have two, there are no bathrooms, make the countertops in turn. In the first tray we pour half of the composition.

Mix the remaining composition with cocoa and a tablespoon of milk and pour it into the second tray.

Put the trays in the preheated oven at 175-180 degrees for 30-35 minutes. Remove from the oven, then from the pan and let them cool.

During this time we prepare the cream.

Cream: Mix the butter at room temperature in a bowl with the milk until it becomes creamy. The powdered sugar mixed with cappuccino is ground in a coffee grinder. Add the sugar mixed with cappuccino over the butter and mix for a few minutes until the sugar dissolves. We taste it and if we don't feel the sugar between our teeth, it means it's ok.

If the countertops have cooled, cut both of them on top. I didn't use this part, I kept the countertops in a cake pops bag. You can do the same.

The countertops without lid, so to speak, I cut them in two, I cut the 4 pieces one by one into 4 strips.


Initially I wanted to overlap the 4 tops, but I changed my mind and put 5 strips in a row instead of 4 to make the cake wider. Of course, there was an extra strip left that he kept in his bag for cake pops :).

On a plate we place one by one: black - white - black - white - black strip. We syrup with the syrup obtained by mixing the ingredients in warm water, then we put the first layer of cream. The second row of strips follows, and now we put black-white-white-black-white. We also syrup and grease with cream. The last row comes exactly like the first and we also syrup and grease with cream. Grease the cake with cream on top and all around then refrigerate for 30-40 minutes until the cream hardens.

Glaze: Put the chocolate, butter and milk in a steam bath and mix until the chocolate melts. Let it cool a bit (otherwise the butter cream melts) then pour over the cream, letting it flow around.

Garnish with colored candies.

Rub the yolks with sugar. Beat the egg whites with a pinch of salt. Melt the chocolate with the butter and then drizzle it warmly over the yolks a little and mix well. Add sifted flour with baking powder (2 lbs suitable for flour) At the end, add the egg whites and mix from the bottom up. Place the cake-shaped top lined with baking paper. Keep in the preheated oven for about 35 minutes.

For the cream: Rub the yolks with the sugar. Melt the chocolate with the butter and drizzle over the yolks. Dissolve the puddings in a few tablespoons of cold milk and put the rest of the milk together to boil over low heat. Add a little of the chocolate and yolk composition over the milk and chew continuously until it thickens.

Assembly: Cut the cold countertop in half. Syrup the top. Put all the cream over the syrupy bottom top if you want to glaze the cake with dark chocolate and if you decorate it differently you can keep 1 quarter of the cream to cover the cake a little on top.
Leave to cool, then cut into slices.

Uncooked cake "Cappuccino" - recipe


  • 5 sachets of cappuccino or "3 in 1" coffee
  • 250 ml of water
  • 20 g of gelatin
  • 600 ml of cream
  • 100 g of powdered sugar
  • optional: biscuits, walnut kernels, hazelnuts

How to make a cake without baking

Start by preparing the shape in which you will put the cake, greasing it with oil on the bottom and on the walls.

A 16 cm round shape was used in the recipe presented here. The shape must have removable walls (culinary ring), or be made of silicone, in order to be able to remove the cake more easily at the end.

Put 1 cup (250 ml) of boiling water (it should not boil) in a kettle.

Add the sachets of cappuccino or coffee and stir until all the contents are dissolved. Leave to cool.

Put 5 tablespoons of cold water in a bowl and add the gelatin. Leave it to hydrate for 10 minutes, then pour it into the coffee pot above.

Put the kettle on the stove over low heat and stir until the gelatin melts. Be careful not to boil the mixture. Then leave this composition to cool.

Put the cream and powdered sugar in a large bowl. Using a mixer, beat the composition for about 3 minutes, or until the powdered sugar has completely melted.

Gradually incorporate the above coffee and gelatin composition, stirring gently, until smooth. Taste to see the sweet.

Quickly pour the composition into shape and level.

Optional: place crushed biscuits on top (pressing them slightly into the cake), or sprinkle with crushed or ground walnuts or hazelnuts.

Put a plastic wrap over the cake and put the bowl in the fridge. Let it cool for at least 3 hours. It is best to leave the cake cold overnight to set completely.

Turn the cake over on a plate, with the biscuit or walnut / hazelnut side up. You can decorate it just as well with grated chocolate.

Cut into slices and serve with loved ones!

Article source: Light Recipes, Delicious cake "Cappuccino" (without baking): https://retete-usoare.eu/tortul-delicios-cappuccino-fara-coacere/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Ice cream cake & # 8211 recipe

You can use any kind of ice cream. But plain ice cream, vanilla or whipped cream works best.


  • 700 g of ice cream
  • 15 g of cocoa
  • 15 g of coffee
  • 240 ml of milk
  • 25-30 g of gelatin

Method of preparation

Put the ice cream in a large bowl. Wait for it to melt and become liquid.

Meanwhile, heat 120 ml of milk. Add the coffee and cocoa powder and mix well. After it has cooled, strain the milk through a fine sieve.

Then put the gelatin in a bowl. Dissolve it with a little cold water, according to the instructions on the package.

After it has hydrated, add the rest of the hot milk (120 ml) over it. Wait for it to cool, then strain the mixture of gelatin and milk.

Then mix the milk with the cocoa and the coffee with the gelatin composition.

Add this mixture over the ice cream in the bowl. Mix with a whisk until smooth. You need to move quickly, because the composition will thicken in a short time.

Pour the resulting composition into a removable form greased with a little oil or in a silicone form.

If you want to give the dessert a cake look, use a round shape. For a roll look, opt for a long shape, such as a bread tray or cake.

One option would be to sprinkle ground biscuits on the bottom of the form, mixed with melted butter or caramelized nuts. Thus the dessert will get a thin top and will look like a cake in the end.

Level the composition with a spatula and cover it with plastic wrap. Put the form in the fridge and let the dessert cool overnight.

If you hurry, you can remove it in 3-4 hours.

Take the foil, unwrap the cake on the walls of the bowl and turn it over on a round plate or on a long plate, depending on its shape.

Powder the dessert everywhere with cocoa powder, using a fine sieve.

Cut the cake with a knife that you kept a little in hot water. Wipe it and slice the dessert into thick slices.

Source: Light Recipes, "Cappuccino" Dessert - prepared in 5 minutes, without baking and biscuits. It simply melts in your mouth! A taste of the story: https://retete-usoare.eu/desertul-cappuccino-preparat-in-5-minute-fara-coacere-si-biscuiti-pur-si-simplu-se-tuseste-in-gura-un -taste-of-story /

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Chocolate Cream Cream & # 8211 a commendable dessert, ready in just 15 minutes!

We present you a recipe for a delicious chocolate cake with sour cream. In record time and effortlessly you get a very delicious, fragrant and appetizing dessert. Cream cream cake is loved by all, being one of the favorite desserts of childhood. The cake is perfect for both family dinner and celebration meal. Enjoy your loved ones with a particularly delicious homemade cake.


-6 tablespoons vegetable oil



1. Mix the flour with the starch, baking powder, vanilla and cocoa powder. Sift the resulting mixture.

2. In a bowl, beat the eggs with the sugar until you get a foam. Add salt and milk. Stir with a whisk.

3. Stir in the beaten eggs into the flour mixture. Mix well until you get a smooth dough. Add the oil and stir again.

4. Grease a baking tin (20-22 cm in diameter) with oil and pour the dough. Shape in the microwave for 10 minutes 700 watts. Take the toothpick test.

5. Allow the sponge cake to cool and cut it lengthwise into 3 countertops.

6. Mix the cream with the powdered sugar. Use a phone.

7. Grease the tops with cream and assemble the cake. Grease the cake with cream on top and on the sides.

8. Decorate the cake to taste (chocolate or fruit) and refrigerate for at least 15 minutes.

Cappuccino cream for cakes or pies

Cappuccino cream is a very fine, delicious and suitable for any cake or cake with leaves. It tastes like coffee cream, except that the aroma is more subtle and, therefore, the cream is more versatile and can be used for several desserts or even served as such.

  • 550 ml milk
  • 4 yolks
  • 150 g sugar
  • 50 g starch
  • 25 g flour
  • 3 cappuccino sachets
  • a pinch of salt
  • 250 g butter

Mix the egg yolks with the sugar and a pinch of salt until you get a light cream. Add the flour and starch and mix until incorporated.

Put the milk on the fire and leave it until it reaches the boiling point. Dissolve the cappuccino sachets in a few tablespoons of hot milk and set aside.

Pour the hot milk over the yolk cream, gradually, and mix. Put on the fire again and boil the cream until it thickens. Remove from the heat and place the dissolved cappuccino.

When the cream has cooled, mix with the butter at room temperature. Use the cream for your favorite cake or cake.

You have to see it too.

Espresso and Cappuccino recipe prepared simultaneously by Adrian Cărădeanu at the Breville Prima Latte II espresso machine

Caffe latte recipe with whiskey cream with the manual espresso Prima Latte II by Adrian Cărădeanu

Coffee latte recipe with caramel syrup at Breville Prima Latte II espresso machine by Adrian Cărădeanu

Macchiato espresso recipe with the manual espresso Prima Latte II by Adrian Cărădeanu

Caffe Latte recipe with chocolate at Manual Prima Latte II espresso machine by Adrian Cărădeanu

Cappuccino recipe with chocolate at the Breville Prima Latte II espresso machine by Adrian Cărădeanu

Cake recipe with cappuccino cream prepared at Prima Latte II Breville by Diva in the kitchen

1. I made the top composition from 9 eggs (there was a little left after making the tops, but better than not enough), a cup and a half of sugar, a cup and a half of flour, 3 tablespoons of cocoa.

2. I beat the egg whites with foam, then with sugar until it melted, I put the yolks, an essence of rum ampoule (so as not to soften the composition).

3. I divided the composition into 2 bowls, in one I put cocoa and three quarters of a cup of flour (without 2 tablespoons which I replace with cocoa), and in another only flour.

4. I mixed lightly, I put the composition in 2 cones, I drew concentric circles in the tray and I baked. That's how they were after baking (the last countertop had a small accident on landing but it is not known in the end.

5. I melted 2 chocolate bars and beat 800 g whipped cream.

6. Separately I made the syrup from the water, sugar to taste and rum essence.

7. I put about 5 teaspoons of cream in the chocolate and mixed. I also added half a teaspoon of cinnamon which gave it a special flavor.

8. I lightly syruped the tops, I put a not too thick layer of cream between them and I mounted the cake.

9. On top I put berries (thawed), over which I poured red Gelly Cake. I covered the edges with whipped cream. I still think it went better covered with chocolate, but I really wanted to try the berry phase and as I only had time for another cake I combined them.

Beat eggs with sugar until melted, add melted butter, milk and mix.
The flour is mixed with baking powder and cocoa and sifted over the liquid composition. Homogenize the composition and pour into a tray (24 cm), lined with baking paper. Leave for about 30 minutes in the oven, over medium heat. Leave to cool and remove from the pan. Cut into 2 sheets.

Chocolate cream:
Break the chocolate into pieces and put in a pan with 100 ml of liquid cream. Put on medium heat until the chocolate melts, without boiling the composition (just to heat). Leave to cool for about 1 hour, then mix until it becomes a frothy cream. The gelatin is hydrated for 10 minutes in 3 tablespoons of water, then it is divulged in a bain-marie or in the microwave for a few seconds. Pour the gelatin over the cream, stirring vigorously. the chocolate is mixed with whipped cream and mixed until it is homogenous. From the chocolate cream, stop 3-4 tablespoons for decoration, the rest is put in a pos with a round end.

Yogurt cream:
The yogurt is mixed with powdered sugar. The gelatin is hydrated for 10 minutes in 3 tablespoons of water, then it is dissolved in a bain-marie or in the microwave for a few seconds. The gelatin is mixed with 2-3 tablespoons of yogurt, then incorporated into the rest of the cream. pour into a round-ended pos.

Place the ring of the tray in which I baked the top on a plate. Place the first syrup sheet on the top.
We start to put the cream, from the edge to the center, chocolate, yogurt cream, chocolate, yogurt cream, chocolate cream yogurt.
Leave the tray in the fridge for 1 hour, then start with the yogurt cream on the edge, forming a chess.
Leave the tray in the fridge for 30 minutes, then place the last sheet of syrup on the counter. Leave it in the fridge for 2 hours or overnight.

Melt the broken chocolate in a bain marie together with the butter and milk. Leave it to cool a bit, then pour it over the counter.

Chess cake with yogurt cream is served cold, at festive meals, birthdays, etc.

Cream cheese, apple mousse and pudding & # 8211 a tasty dessert, easy to prepare

Today I present you a tasty cake, easy to prepare. Even if it doesn't look very attractive, everyone falls in love with its delicious taste.

Countertop ingredients:

  • 3 eggs, 200 gr grade flour
  • 100 g sugar, 3 tablespoons cocoa
  • 125 gr butter, 1 teaspoon baking soda
  • 4-5 tablespoons jam, 100 ml milk
  • 1/2 teaspoon baking powder, 1 teaspoon gingerbread spices

Ingredients for the cheese filling:

  • 500 gr cream cheese, 3 sea eggs
  • 1 sachet of vanilla flavored pudding, 180 gr Greek yogurt
  • 180 gr thick cream, 70 gr butter
  • 160 gr sugar, 1 sachet of vanilla sugar

Apple filling ingredients:

Ingredients for the pudding filling:

  • 2 sachets of vanilla pudding
  • 3 tablespoons cappuccino
  • 3-4 tablespoons sugar, 600 ml milk

Method of preparation:

First we prepare the cheese filling. Beat eggs with sugar in a large bowl. Add cream cheese, yogurt, sour cream, pudding powder, butter and vanilla sugar. Mix well until all the ingredients are combined.

We put the composition obtained in a round tray, lined with baking paper. Bake the cheese filling for 40 minutes at a temperature of 180 degrees.

Then prepare the cocoa top. Beat eggs with sugar, butter and jam. Then add the milk and continue to mix. We combine wheat flour with baking powder, baking soda, gingerbread spices and cocoa. Add the dry ingredients mixture to the egg bowl.

Pour the dough obtained in the tray in which I baked the cheese filling. Bake the top for about 40 minutes at a temperature of 180 degrees. After the top is baked, let it cool and cut it in half horizontally.

We prepare the apple filling. Dissolve the jellies in a little boiling water and combine them with the apple mousse. Mix well.

We combine vanilla pudding with cappuccino and sugar. Pour the mixture into 100 ml of milk. We boil the remaining milk. Then add the pudding to the milk and mix until it thickens. We take it off the fire and let it cool. Put 3-4 tablespoons of pudding aside.

Spread half of the cooled pudding over one of the two cocoa tops. Put half of the apple filling on top. Then add the baked and cooled cheese filling.

Cover with the remaining mousse and the rest of the pudding. Then add the second countertop. Apasam usor.

Mix the pudding set aside with the butter. Grease the cake with this mixture. Then sprinkle coconut flakes on top. Good appetite and increase cooking!