Traditional recipes

Black dessert with nuts and mousseline cream

Black dessert with nuts and mousseline cream

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For the top, mix the butter with 150 grams of caster sugar. Then add the two tablespoons of cocoa and ground walnuts. Stir in the two whole eggs and gradually add the flour, previously mixed with the baking powder.

Whisk the egg whites with the salt powder and then with the remaining 50 grams of caster sugar, then add to the composition with butter, stirring gently, so as not to lose volume.

When the composition is homogeneous, pour into the baking tray, greased with butter and lined with flour.

Put the tray in the preheated oven, at medium temperature, until it increases in volume and when checking with a toothpick, it turns out to be baked, but not very dry.

While the countertop is in the oven, make the mousseline cream. Mix the caster sugar with the starch and vanilla. Then add the yolks and thin with the milk poured "in the wire".

Put the pan in a bain-marie, over low heat, stirring constantly, until the composition thickens. Then remove the pan from the heat and until it cools, stir in it from time to time, so as not to form a crust.

When the composition has cooled completely, add the soft butter and mix well, for homogenization, then refrigerate for at least an hour.

When the top is completely cold, spread and level the cream that has been in the fridge for at least an hour. Decorate with grated chocolate and leave in the fridge for another 4-5 hours, then cut, as desired.

Keep in the fridge until exhausted.


For the top, remove the butter from the fridge in time, so that it is soft and easy to mix.


The top can grow nicely and without baking powder, if mixed properly.


There is no need for more flavors, because the essence of almonds is fragrant enough.


For the cream, always mix the ingredients in a bain-marie, over low heat, to allow them to boil.


After the pastry cream has thickened, over low heat, continue to stir in it, so that no crust forms.


Do not add the butter (taken out of the fridge in time, so that it is soft!) In the pastry cream, until it has cooled completely. If the butter melts, the cream will not harden, no matter how much you leave it cold.


Use butter with a high percentage of fat (over 80%), which has a low water content, so as not to "cut" the cream.


The cream can also be cut if the mixer blades heat up, so it is better to mix in short periods of time.


After cooking, the cream should stay in the refrigerator for at least an hour.


Do not spread the cream over the countertop until it has cooled completely.


Decorate the cake and leave it in the fridge for another 4-5 hours before serving.

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