Carob and orange cake

An irresistible blend of carob and orange.

Preparation steps

Melt the butter and chocolate in a steamer, then cool.
Beat the egg yolks with the sugar until they turn white. Add the juice and grated rind of half an orange, melted chocolate and carob mixed with baking powder. Finally, lightly stir in the egg whites.
Cake mold Ø26 cm or baking tray 37x22 cm, lightly toss. Put baking paper on the bottom, then pour out the biscuit mixture. Bake at 125 ° C for about 1 hour and 20 minutes, then cool.
When the biscuit has cooled, cut it horizontally into two parts. Carefully remove the top biscuit, as it is very juicy, soft and therefore brittle. It is best to lift the biscuit a little and underline a thin board or similar just below it. Melt the jam over low heat. Place the lower part of the biscuit on a serving plate, coat with half of the melted jam and cover with another biscuit. Coat the torah on all sides with the rest of the jam and store in the fridge to squeeze the jam.
When the jam has set, pour the chocolate glaze over the cake.
For the glaze, put the milk, sugar and shredded chocolate over a low heat and stir until the chocolate has melted. Finally, stir in the butter.
Serve with whipped sweet cream.

Ingredients

Biscuit:

10eggs
150 gsugar
100 gground carob
1baking powder
150 gbutter
200 gcooking chocolate
halforange-grated peel and juice
approx. 350 gapricot jam

Glaze:

50 gpowdered sugar
100 gbutter
150 gcooking chocolate
50 mlmilk

Serving:

whipped sweet cream

Biscuit and raspberry cake

The cake recipe is inspired by a classic cheese cake. Ricotta cream is enriched with summer beauties - raspberries, and the base is very aromatic. Guaranteed enjoyment to the last crispy crumb!

Cheesecake with chocolate

Cheesecake is a mixture for preparing a cheesecake. The world-famous dessert of a well-known name is ideal for preparation in the summer months because it is prepared without baking.

Coconut mousse

For a long time, you don't need French restaurants for mousse. In addition to the popular and available instant mousses, different variants of "homemade" mousses are hidden in almost all national cuisines. Here's a Brazilian with coconut.

Festive pie with apricots and poppy seeds

For a special day, prepare a pie with poppy seeds, vanilla pudding and beautiful apricots and celebrate whatever you want with this special dessert.

Finnish pancakes

Studying a Swiss site from the Stone Age, archaeologists came across perfectly preserved flour pancakes. In the Middle Ages, pancakes were popularly called frayse - a term coined to describe the sound that occurs when dough is poured into a pan.

Roe deer back

This cake is named after the shape you will get if you pour the mixture into a special "roe deer back mold" (oblong and oval). There are no major surprises among the ingredients, but the interesting shape of the cut plates will refresh the usual offer of cakes on the table.

Tiramisu with strawberries

If you like tiramisu, in the strawberry season - when this picturesque fruit is the sweetest - treat it to a different, more sumptuous taste. You like cherries, you say? Why not! Do you like…

White minions

Tiny cookies that have to melt in your mouth often speak to the prestige of the house and reveal the masters who shaped them so tenderly. Few people remember that the name mignon, small, small, favorite in the French original sometimes has a ridiculous meaning.

Rosa Cooking