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Cold Cake Recipe | Sofrat hadhramia
How to make a cold cake
Ingredients:
Swiss Roll Chocolate.
Four envelopes of powdered cream.
Two envelopes of caramel cream. Two cans of cream.
A cup and a half of milk.
A quarter cup of powdered sugar. Four envelopes of cappuccino.
Four tablespoons of cocoa. Strawberry.
Preparation:
Mix the powdered cream with cream caramel, powdered sugar, cappuccino and milk until you get a thick mixture. Add the cream to the previous mixture.
Cut the swiss Roll, then stack it on the bottom of the tray, then add a layer of the mixture.
Add another layer of swiss Roll and add cocoa to the mixture to make it dark.
Make a number of layers as desired, then put the dish in the refrigerator for 4 hours to cool.
Garnish with hazelnuts and strawberries, and serve cold.
Cold coffee cake
Ingredients:
Chocolate Swiss roll.
Two tablespoons of instant coffee. A can of condensed and sweetened milk.
A box of cream.
Two envelopes of powdered cream.
Aquarter cup of hot water.
A cup of walnut.
A cup of sugar.
Two hundred grams of soft cream cheese.
Preparation:
Cut the swiss Roll into thin slices, then spread it in the mold.
Mix the cream cheese with the powdered cream envelope well. Add condensed and sweetened milk to the previous mixture, then add a spoonful of coffee dissolved in water.
Mix the ingredients well, then pour the mixture as a layer over the swiss roll slices.
Decorate the dish with the walnut and whipped cream, then put it in the refrigerator until it becomes firm, and serve it cold.
Cool cake with chocolate and cheese
Ingredients:
A cup of ground biscuits.
A gram of butter.
A gram of soft cream cheese.
A box of cream.
An envelope of cream caramel.
An envelope of powdered cream.
Half a cup of milk.
A cup of chocolate.
Crocan hazelnut.
Preparation:
Mix the biscuits with the melted butter and spread it in a cheesecake tray.
Whisk the milk with cream Chantilly powder in the paddle, then add the cream cheese, taking into account the continued whisk.
Add the cream, then pour the resulting mixture over the biscuits in the tray.
Put the dish in the freezer to hold together.
Mix the cream caramel with the chocolate, then pour it over the frozen mixture in the tray.
Put the dish into the freezer again. Decorate the dish with the crushed hazelnut, then serve it cold.
Cold Biscuit Cake
Ingredients:
Four envelopes of tea biscuits. Custard.
One and a half cups of whipped cream.
Crocan hazelnut.
Preparation:
Cover the biscuit layer with the custard, then put another layer of biscuits on it, and so on, taking into account the length of the biscuits in an easy-to-open cheesecake mold.
Repeat the process until the mold is full.
Put the dish into the freezer until it is frozen and firm.
Cover the dish with cream, then with crunchy hazelnut.
Ice Cake
Ingredients:
Three cups of sugar.
Three cups of grated coconut.
A tablespoon of baking powder.
A cup of condensed milk.
Three quarters of a cup of vegetable oil.
Three cups of flour.
Three eggs.
A cup of liquid milk.
Fifty grams of cream powder.
Preparation:
Soak grated coconut in water and sugar for a whole night.
Break the eggs in a bowl, add a cup of milk, oil, baking powder, and whisk well, then gradually add the flour while continuing to beat, and note that the mixture will be very cohesive due to the lack of fluids in the recipe.
Wipe the oven tray with oil, put the mixture in the oven.
Meanwhile, squeeze the coconut well, put the water and sugar aside, and prepare the cream by placing it in the food processor for five minutes with liquid milk. After the cake is done, pierce it with a fork, then impre it with water and sugar.
Grease the cream on the cake, then sprinkle the coconut over it, cover it with nylon, and place it in the refrigerator for at least three hours. Serve with cold juice or alone.
Cold Pineapple Cake
Three hundred and eighty grams of ready-made pineapple-flavored cake mixture.
Three large eggs.
A cup of water.
A third of a cup of vegetable oil. Two hundred and fifty grams of whipped cream.
One hundred and six grams of vanilla.
Five hundred grams of crushed pineapple pudding.
Preparation:
put the oven at 175 degrees Celsius.
Prepare a suitable cake pan, grease it with oil and sprinkle it with flour.
Put the ready-made cake mixture, water, oil and eggs in the bowl of an electric mixer, and mix well on low speed until the ingredients are well combined.
Increasing the speed to become between medium to high and mix for two minutes, then pour the mixture into the prepared cake pan.
Put the cake mold in the hot oven for twenty-three to twenty-eight minutes, and test its maturity by inserting a wooden stick into the cake.
Leave the cake in the mold for a quarter of an hour until it cools, then remove it from the mold, put it on a metal grille, and leave it for two hours until it cools completely.
Mix the pineapple pudding with whipped cream, crushed pineapple pudding and vanilla well, then gently add the mixture to the cake mixture in the mold so that it forms a layer on it.
Leave the pineapple mixture until it freezes and sticks with the cake, then add half a tablespoon of pineapple juice to the pineapple mixture layer, stir a little with a fork and spread it on the edges of the cake.
Put the pineapple cake in the refrigerator to cool completely, then cut it and serve.
Jam Tart
Ingredients:
Two cups of flour.
A cup of sugar.
Half a tablespoon of baking powder.
Three eggs.
A third of a cup of oil.
Three quarters of a cup of ghee or butter.
A teaspoon of vanilla.
A cup of jam.
Preparation:
Put the flour and baking powder and stir them together, then add a cup of two-thirds of ghee and the other third of the oil, and rub the mixture with the tips of the fingers.
Add sugar and mix it well, then form it into a ball, and grease the tray with ghee.
Take two thirds of the dough and spread it on a medium-sized tray.
lifte it a little from the four sides, then put the jam on it, put the remaining third dough and spread it in the form of small fingers, then put it in the oven for up to a third of an hour.
