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Bohemian Cake

Bohemian Cake



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In March, as you well know, I hosted the "Sweet Romania" challenge. And one of the recipes received from the participants was the Bohemian cake, sent by Iulian Dobrea - "Culinary delicacy".
I really liked the cake and I chose to make this cake today, which besides being very simple, is also very good. Fluffy top with walnut and cocoa, syrupy with rum, glazed with chocolate, with a ganache cream and cream (natural) in abundance. I followed the recipe almost completely, I only went by the quantities and that's because I chose a larger tray than was specified on Iulian Dobrea's website.


Bohemian cake

Bohemian cake is part of the series of classic cakes, an old but new recipe for some of us.
It goes very well accompanied by a glass of Sfanta Ana wine from Crama Oprisor.
A strong, tender and sweet wine, a combination of Cabernet Sauvignon & # 8211 robust but silky and a touch of Zinfandel- fruity and intense.

Bohemian Cake- Ingredient

countertop
7 eggs
7 lg sugar
6 lg flour
2 lg cocoa
2 lg concentrated caramelized sugar syrup
vanilla sugar
esenta de rom
Cream
400 gr dark chocolate
400ml liquid cream
o esenta rom vial (2ml)
Syrup
300 gr sugar for caramelization
500 ml of water
esenta de rom
Flux
1 kg of sugar
500 ml of water
100 gr liquid glucose (or honey)
4 lg cocoa
3 lg caramelized sugar
decoration
400 ml fresh

Bohemian cake - How to prepare


countertop
Separate the egg whites from the yolks.
Whisk the egg whites with 5 tablespoons of sugar and the yolks with 2 tablespoons of sugar, rum essence, vanilla sugar and concentrated caramelized sugar syrup. Combine the two compositions by mixing gently from bottom to top with a spatula.
Sift flour mixed with cocoa on top and mix lightly from bottom to top until all the flour is incorporated.
Wallpaper a tray or metal frame for cakes with a size of (25/25 cm), with baking paper put the composition and bake at the right heat. It is ready when you press it with the palm of your hand, the countertop returns to its place (it behaves exactly like a sponge).
Syrup
Caramelize the sugar without darkening it too much, add water and boil until all the sugar is dissolved. Flavor with rum essence after it has cooled.

Bohemian cake cream
Chocolate broken into small pieces mix with whipped cream over low heat until well melted.
The composition thus obtained is kept in the refrigerator for about 3-4 hours, after which it is foamed with the mixer at high power and flavored with rum.

Chocolate fondant

Fondant for glazing Bohemian cake
1) put water in a bowl and add the sugar slowly so as not to touch the walls of the bowl
2) boil the syrup for 20 minutes from the moment it starts to boil, taking care to wash the edges of the pot with a brush soaked in cold water.
3) after 20 minutes add the honey and boil for another 10-12 minutes & # 8230. during this time the flame of the stove is left to medium
4) set aside and cool a little, then mix at high speed with the mixer, in the bowl in which it boiled, until it turns white and begins to thicken.
To use it for glazing, place the bowl on a water bath and mix it with concentrated caramelized sugar syrup and cocoa. It must be fluid enough to glaze the cakes with it

Note for fondant:
For safety, after I removed it from the fire, take the sample in cold water, pouring a few drops. If it tightens like a sticky candy, then the sample is good.

Bohemian Cake-Finishing

Bohemian cake
Syrup the top and then portion it into squares with a side of 5 cm.
Glaze each cake with fondant and make a circle of cream on top with the spirit pose.
Over the cream circle we put a generous hazelnut in whipped cream and decorate with chocolate grill
It is preferable to consume it after being cold for a few hours.

We are waiting for you with us on the Instagram page.
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so we can see them too.
You can also find us on the Youtube channel - Bucataresele Vesele, where we are waiting for you to subscribe !!
Thank you!!


Bohemian cake

Bohemian cake is part of the series of classic cakes, an old but new recipe for some of us.
It goes very well accompanied by a glass of Sfanta Ana wine from Crama Oprisor.
A strong, tender and sweet wine, a combination of Cabernet Sauvignon & # 8211 robust but silky and a touch of Zinfandel- fruity and intense.

Bohemian Cake- Ingredient

countertop
7 eggs
7 lg sugar
6 lg flour
2 lg cocoa
2 lg concentrated caramelized sugar syrup
vanilla sugar
esenta de rom
Cream
400 gr dark chocolate
400ml liquid cream
o esenta rom vial (2ml)
Syrup
300 gr sugar for caramelization
500 ml of water
esenta de rom
Flux
1 kg of sugar
500 ml of water
100 gr liquid glucose (or honey)
4 lg cocoa
3 lg caramelized sugar
decoration
400 ml fresh

Bohemian Cake - Preparation


countertop
Separate the egg whites from the yolks.
Whisk the egg whites with 5 tablespoons of sugar and the yolks with 2 tablespoons of sugar, rum essence, vanilla sugar and concentrated caramelized sugar syrup. Combine the two compositions by mixing gently from bottom to top with a spatula.
Sift flour mixed with cocoa on top and mix lightly from bottom to top until all the flour is incorporated.
Wallpaper a tray or metal frame for cakes with a size of (25/25 cm), with baking paper put the composition and bake at the right heat. It is ready when you press it with the palm of your hand, the countertop returns to its place (it behaves exactly like a sponge).
Syrup
Caramelize the sugar without darkening it too much, add water and boil until all the sugar is dissolved. Flavor with rum essence after it has cooled.

Bohemian cake cream
Chocolate broken into small pieces mix with whipped cream over low heat until well melted.
The composition thus obtained is kept in the refrigerator for about 3-4 hours, after which it is foamed with the mixer at high power and flavored with rum.

Chocolate fondant

Fondant for glazing Bohemian cake
1) put water in a bowl and add the sugar slowly so as not to touch the walls of the bowl
2) boil the syrup for 20 minutes from the moment it starts to boil, taking care to wash the edges of the pot with a brush soaked in cold water.
3) after 20 minutes add the honey and boil for another 10-12 minutes & # 8230. during this time the flame of the stove is left to medium
4) set aside and cool a little, then mix at high speed with the mixer in the bowl in which it boiled, until it turns white and begins to thicken.
To use it for glazing, place the bowl on a water bath and mix it with concentrated caramelized sugar syrup and cocoa. It must be fluid enough to glaze the cakes with it

Note for fondant:
For safety, after I removed it from the fire, take the sample in cold water, pouring a few drops. If it tightens like a sticky candy, then the sample is good.

Bohemian Cake-Finishing

Bohemian cake
Syrup the top and then portion it into squares with a side of 5 cm.
Glaze each cake with fondant and make a circle of cream on top with the spirit pose.
Over the cream circle we put a generous hazelnut in whipped cream and decorate with chocolate grill
It is preferable to consume it after being cold for a few hours.

We are waiting for you with us on the Instagram page.
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so we can see them too.
You can also find us on the Youtube channel - Bucataresele Vesele, where we are waiting for you to subscribe !!
Thank you!!


Bohemian cake

A delicious cake, as we used to eat at the confectionery or at family parties. What memories does the Bohemian cake bring you?

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and then with the sugar and the 3 tablespoons of cold water until they harden. Rub the yolks with the oil, then incorporate them into the egg whites. Sift the flour with the cocoa and baking powder, then carefully incorporate it into the mixture. Line a baking tray with parchment paper, then bake for 20 minutes, over medium heat, in a preheated oven. The top detached from the paper is cut into 2 equal sheets.

2. Prepare the cream by mixing the cream with the 2 types of sugar and the cottage cheese, then add the gelatin hydrated in cold water and then melted in a bain-marie. Boil the water and sugar for the syrup in a few boils, then leave to cool.

3. Mount the cake in a smaller form, placing the first tray that is easily syruped. Pour the cream on top, place the second countertop, lightly syrup it too, press lightly by hand and let it cool for 2 hours.

4. Meanwhile, prepare the cocoa icing: put the powdered sugar and melted honey in a double-bottomed saucepan,
for 10 minutes, stirring constantly. Add the cocoa and then turn off the heat and add a little butter, stirring vigorously until all the butter is finished. Pour the hot icing over the diced cake. Decorate with cream and cocoa.


Bohemian cake

A delicious cake, as we used to eat at the confectionery or at family parties. What memories does the Bohemian cake bring you?

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and then with the sugar and the 3 tablespoons of cold water until they harden. Rub the yolks with the oil, then incorporate them into the egg whites. Sift the flour with the cocoa and baking powder, then carefully incorporate into the mixture. Line a baking tray with parchment paper, then bake for 20 minutes, over medium heat, in a preheated oven. The top detached from the paper is cut into 2 equal sheets.

2. Prepare the cream by mixing the cream with the 2 types of sugar and the cottage cheese, then add the gelatin hydrated in cold water and then melted in a bain-marie. Boil the water and sugar for the syrup in a few boils, then leave to cool.

3. Mount the cake in a smaller form, placing the first tray that is easily syruped. Pour the cream on top, place the second countertop, lightly syrup it too, press lightly by hand and let it cool for 2 hours.

4. Meanwhile, prepare the cocoa icing: put the powdered sugar and melted honey in a double-bottomed saucepan,
for 10 minutes, stirring constantly. Add the cocoa and then turn off the heat and add a little butter, stirring vigorously until all the butter is finished. Pour the hot icing over the diced cake. Decorate with cream and cocoa.


Bohemian cake

Put the walnuts in a pan and leave them in the oven for 10 minutes at 200 degrees.

The egg whites separate from the yolks.

Whisk the egg whites with 6 tablespoons of sugar.

The flour is mixed with baking powder and cocoa.

Beat the yolks with 2 tablespoons of sugar.

Add the egg yolks and flour mixture over the egg whites.

Add the ground walnuts and mix gently with a spoon, from the bottom up.

The composition is placed in a tray lined with baking paper.

Bake at 200 degrees for 30 minutes.

We prepare "Bohemian cake syrup"

Add cold water, then put it back on the fire until the caramelized sugar dissolves. Remove from the heat and add the rum essence.

We prepare "Bohemian cake icing"

Put the chocolate and cream on the fire until the chocolate melts.

Add the milk and mix well.

Depending on the quality of the chocolate, more milk can be added so that the icing flows.

We prepare "Bohemian Cream"

Melt the broken chocolate on the water bath in the liquid cream.

Remove from the heat, allow to cool, then refrigerate for 1 hour. Then mix very well.

we continue with the basic recipe.

The cold top is cut into squares and syruped with hot syrup.


Pour the icing over each square of cake.

Allow the icing to harden a little, then place a ring of cream on top with a spatula.

Put whipped cream with a hardener over the cream ring.

Garnish with grated chocolate or ground walnuts.


The current recipe is suitable for the culinary challenge of March, so you can go to Cristina, in the cream chapter.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Bohemian cake

A delicious cake, as we used to eat at the confectionery or at family parties. What memories does the Bohemian cake bring you?

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and then with the sugar and the 3 tablespoons of cold water until they harden. Rub the yolks with the oil, then incorporate them into the egg whites. Sift the flour with the cocoa and baking powder, then carefully incorporate it into the mixture. Line a baking tray with parchment paper, then bake for 20 minutes, over medium heat, in a preheated oven. The top detached from the paper is cut into 2 equal sheets.

2. Prepare the cream by mixing the cream with the 2 types of sugar and the cottage cheese, then add the gelatin hydrated in cold water and then melted in a bain-marie. Boil the water and sugar for the syrup in a few boils, then leave to cool.

3. Mount the cake in a smaller shape, placing the first tray that is easily syruped. Pour the cream on top, place the second countertop, lightly syrup it too, press lightly by hand and let it cool for 2 hours.

4. Meanwhile, prepare the cocoa icing: put the powdered sugar and melted honey in a double-bottomed saucepan,
for 10 minutes, stirring constantly. Add the cocoa and then turn off the heat and add a little butter, stirring vigorously until all the butter is finished. Pour the hot icing over the diced cake. Decorate with cream and cocoa.


Bohemian cake

Put the walnuts in a pan and leave them in the oven for 10 minutes at 200 degrees.

The egg whites separate from the yolks.

Whisk the egg whites with 6 tablespoons of sugar.

The flour is mixed with baking powder and cocoa.

Beat the yolks with 2 tablespoons of sugar.

Add the egg yolks and flour mixture over the egg whites.

Add the ground walnuts and mix gently with a spoon, from the bottom up.

The composition is placed in a tray lined with baking paper.

Bake at 200 degrees for 30 minutes.

We prepare "Bohemian cake syrup"

Add cold water, then put it back on the fire until the caramelized sugar dissolves. Remove from the heat and add the rum essence.

We prepare "Bohemian cake icing"

Put the chocolate and cream on the fire until the chocolate melts.

Add the milk and mix well.

Depending on the quality of the chocolate, more milk can be added so that the icing flows.

We prepare "Bohemian Cream"

Melt the broken chocolate on the water bath in the liquid cream.

Remove from the heat, allow to cool, then refrigerate for 1 hour. Then mix very well.

we continue with the basic recipe.

The cold top is cut into squares and syruped with hot syrup.


Pour the icing over each square of cake.

Allow the icing to harden a little, then place a ring of cream on top with a spatula.

Put whipped cream with a hardener over the cream ring.

Garnish with grated chocolate or ground walnuts.


The current recipe is suitable for the culinary challenge of March, so you can go to Cristina, in the cream chapter.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Bohemian cake

A delicious cake, as we used to eat at the confectionery or at family parties. What memories does the Bohemian cake bring you?

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and then with the sugar and the 3 tablespoons of cold water until they harden. Rub the yolks with the oil, then incorporate them into the egg whites. Sift the flour with the cocoa and baking powder, then carefully incorporate it into the mixture. Line a baking tray with parchment paper, then bake for 20 minutes, over medium heat, in a preheated oven. The top detached from the paper is cut into 2 equal sheets.

2. Prepare the cream by mixing the cream with the 2 types of sugar and the cottage cheese, then add the gelatin hydrated in cold water and then melted in a bain-marie. Boil the water and sugar for the syrup in a few boils, then leave to cool.

3. Mount the cake in a smaller form, placing the first tray that is easily syruped. Pour the cream on top, place the second countertop, lightly syrup it too, press lightly by hand and let it cool for 2 hours.

4. Meanwhile, prepare the cocoa icing: put the powdered sugar and melted honey in a double-bottomed saucepan,
for 10 minutes, stirring constantly. Add the cocoa and then turn off the heat and add a little butter, stirring vigorously until all the butter is finished. Pour the hot icing over the diced cake. Decorate with cream and cocoa.


Bohemian cake

A delicious cake, as we used to eat at the confectionery or at family parties. What memories does the Bohemian cake bring you?

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and then with the sugar and the 3 tablespoons of cold water until they harden. Rub the yolks with the oil, then incorporate them into the egg whites. Sift the flour with the cocoa and baking powder, then carefully incorporate it into the mixture. Line a baking tray with parchment paper, then bake for 20 minutes, over medium heat, in a preheated oven. The top detached from the paper is cut into 2 equal sheets.

2. Prepare the cream by mixing the cream with the 2 types of sugar and the cottage cheese, then add the gelatin hydrated in cold water and then melted in a bain-marie. Boil the water and sugar for the syrup in a few boils, then leave to cool.

3. Mount the cake in a smaller shape, placing the first tray that is easily syruped. Pour the cream on top, place the second countertop, lightly syrup it too, press lightly by hand and let it cool for 2 hours.

4. Meanwhile, prepare the cocoa icing: put the powdered sugar and melted honey in a double-bottomed saucepan,
for 10 minutes, stirring constantly. Add the cocoa and then turn off the heat and add a little butter, stirring vigorously until all the butter is finished. Pour the hot icing over the diced cake. Decorate with cream and cocoa.


Bohemian cake

Put the walnuts in a pan and leave them in the oven for 10 minutes at 200 degrees.

The egg whites separate from the yolks.

Whisk the egg whites with 6 tablespoons of sugar.

The flour is mixed with baking powder and cocoa.

Beat the yolks with 2 tablespoons of sugar.

Add the egg yolks and flour mixture over the egg whites.

Add the ground walnuts and mix gently with a spoon, from the bottom up.

The composition is placed in a tray lined with baking paper.

Bake at 200 degrees for 30 minutes.

We prepare "Bohemian cake syrup"

Add cold water, then put it back on the fire until the caramelized sugar dissolves. Remove from the heat and add the rum essence.

We prepare "Bohemian cake icing"

Put the chocolate and cream on the fire until the chocolate melts.

Add the milk and mix well.

Depending on the quality of the chocolate, more milk can be added so that the icing flows.

We prepare "Bohemian Cream"

Melted broken chocolate melts on a water bath in liquid cream.

Remove from the heat, allow to cool, then refrigerate for 1 hour. Then mix very well.

we continue with the basic recipe.

The cold top is cut into squares and syruped with hot syrup.


Pour the icing over each square of cake.

Allow the icing to harden a little, then place a ring of cream on top with a spatula.

Put whipped cream with a hardener over the cream ring.

Garnish with grated chocolate or ground walnuts.


The current recipe is suitable for the culinary challenge of March, so you can go to Cristina, in the cream chapter.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


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