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Crunchy cake
Site Author's Comment
Crunchy Cake Recipe: This recipe is ideal for anyone looking for a granola cake with hazelnuts. This cake is beautiful. This recipe has difficulty level 8. It means that it is a slightly painful crunchy cake, that's because this cake has cream, syrup, topping and a crunchy mixture. Do it yourself...
Pasta Ingredients
1 (tablet) margarine
4 eggs
2 (cup) refined sugar
2 (cup) wheat flour
1 (teaspoon) baking powder
1 (cup) orange juice
Ingredient for Creme
3 eggs
1/2 cup wheat flour
1/2 (liter) milk
1 (cup) refined sugar
1 (coffee spoon) vanilla
1 cup
Ingredients for Coverage
1/2 (liter) sour cream
5 tablespoons refined sugar
Ingredients for Crunchy
1 (cup) crystal sugar
1/2 cup hazelnut
1.5 (cup) granola
Preparation of the Mass
1. In a bowl, beat the sugar, margarine and egg yolks
2. Add the alternating flour with the orange juice
3. Put the whites in the snow
4. Pour dough into a greased form
5. Bake at 200 degrees for about 25 minutes
Cream Preparation
1. Take all ingredients except the whipped cream and whisk in the blender
2. Pour this mixture into a pan and bring to the heat, stirring constantly until very thick.
3. Remove from heat, allow to soften, add whipped cream and leave aside.
Preparation of Coverage
1. Beat the cream with the sugar
Crunch Preparation
1. Melt the crystal sugar in a pan until the caramel forms.
2. Add granola and hazelnut and mix well.
Pour into a buttered
4. After cold (it must be cool not to stick to the plastic), place it inside a plastic bag, wrap it in a dishcloth and beat with a meat hammer until it forms crunchy pebbles.
5. If you want to make it more crumbly, hit
6. These crunchy pebbles will serve to cover the cake.
Cake assembling
1. Cut the cake in the middle
2. Fill with cream.
3. Close the cake with the other half
4. Cover with the whipped cream
5. Garnish with the crunchy pebbles
Special Tips
Prepare before starting the recipe
Preheated oven: The oven must be switched on before starting the recipe. For those forgotten, at least 10 minutes before.
Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.
Sift the sugar and flour before starting the dough.
Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.
Tips to follow during the preparation
In all sweet recipes, putting a pinch of salt enhances the flavor.
Normally, just put the yolks, sugar and margarine straight for 7 minutes in an ordinary mixer, it arrives at the desired point when the dough reaches twice its size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.
As an alternative, you can make this part of the recipe in a professional way: put the yolks and sugar and the spoon (wire spoon) or a wooden spoon in a smaller saucepan.Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar must melt along with the gems. Place this syrup in the mixer (preferably planetary) along with the margarine at full speed for 10 to 15 minutes until it is twice the size and whitish.
In both ways, the important thing is to hit enough to incorporate air to the mass.
You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (that simulates a fuê) and gently stir the dough by adding the flour gradually, alternating with Orange Juice. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, the flour can be put straight into the mixer, however, it should be gradually added and alternating with Orange Juice.
In both cases, when placing the flour, be it in the mixer or the hand, notice that the flour is usually on the edge of the bowl. If using the mixer, turn the mixer off and remove the flour from the edge using a spatula. Then turn the mixer on again. If you are mixing the flour in your hand, take the same care to remove the flour from the edge of the bowl, always stirring from the bottom up.
In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.
Always put snow white after yeast. Do not put it at once. Add gradually with a wooden spoon or a spoon (wire spoon) or with the spatula removed from the mixer (simulates the food)
After preparation
The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.
When using stuffing this dough, you can do it the professional way. Instead of making a dough and cutting it in half, you divide the dough equally into two shapes of the same size. The result will be perfect.
All dough gets better wet with a syrup. If the recipe has no syrup, prepare a juice with a flavor that matches the dough. For more exquisite flavors, use wine. Before throwing the syrup in the dough, remove the cone that covers the cake. You can remove it by hand if it is clean. The ideal is to assemble the cake the next day. The ideal order is 1st mass + syrup + filling + 2nd mass + syrup + coating. Mount using the rim to the same extent. Remove the rim to make the cover
Utensils and Equipment
Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.
If the shape is round, 20 to 25 cm in diameter. If it is rectangular, 30 to 40 cm in length. The round shapes with a hole in the middle are also very good. Give preference to the tall shapes for the cake to grow.
To stir the dough by hand, use a wooden spoon or a spoon (wire spoon) or the spatula removed from the electric mixer and a standard spatula to remove the flour from the edge of the bowl.
To beat the snow white use the mixer or a spoon (wire spoon) or a snow clearer (spoon of spiral wire)
To assemble the cake, it is best to use the rim.
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