I’m wishing Du another year
Of laughter, joy and fun,
Surprises, Liebe and happiness,
And when your birthday’s done,
I hope Du feel deep in your heart,
As your birthdays come and go,
How very much Du mean to me,
Mehr than Du can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good Schokolade cake^^
Heavenly Schokolade Cake
Ingredients
Schokolade Cake:
1 1/4 cups granulated sugar
1 cup sauer, saure cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup kakao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Schokolade Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
Schokolade Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup kakao powder
Seedless himbeere marmalade
Directions
Preheat ofen to 350 degrees F.
For Schokolade Cake: Mix granulated sugar, sauer, saure cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing rührgerät, mischer on low speed for approximately 2 Minuten oder until combined. Scrape the bowl and add the flour, kakao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 Minuten until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 Minuten oder until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Schokolade Mousse: Melt Schokolade and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milch and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the Schokolade mixture and stir until combined. Let Schokolade mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the Schokolade mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped Schokolade to boiled cream let sit for 1 Minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until Schokolade is incorporated. Set aside.
For Schokolade Buttercream: In a topf, kochtopf combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as Du go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a rührgerät, mischer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 Minuten oder until buttercream comes together and is smooth. Add melted Schokolade and kakao powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wickeln, wickeln sie lined 10-inch cake pan. Spread a thin layer of himbeere orangenmarmelade, marmelade on oben, nach oben of the cake. Spread a thin layer of Schokolade ganache on the himbeere marmalade. Spread a 2 1/2-inch thick layer of Schokolade schaumfestiger, mousse on oben, nach oben of the ganache. oben, nach oben with the Sekunde layer of Schokolade cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of Schokolade butter cream on oben, nach oben of the cake. Spread a layer of Schokolade ganache on top. Put the cake in the freezer for 1 Stunde oder longer. Remove from the freezer and gently pull cake out of the pan Von pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever Du are, I'll always make Du smile:D
Of laughter, joy and fun,
Surprises, Liebe and happiness,
And when your birthday’s done,
I hope Du feel deep in your heart,
As your birthdays come and go,
How very much Du mean to me,
Mehr than Du can know.
I have 2 special treats for you^^
Hope u like:D
A special greeting
link
(click the link to find the surprise)
Last But not least:D
Here's Some yummy good Schokolade cake^^
Heavenly Schokolade Cake
Ingredients
Schokolade Cake:
1 1/4 cups granulated sugar
1 cup sauer, saure cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup kakao powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
Schokolade Mousse:
1 1/2 cups dark chocolate
1 teaspoon powdered gelatin
1 1/2 tablespoons cold water
1 cup whole milk
5 egg yolks
2 cups heavy cream
Ganache:
2 cups heavy cream
1/4 cup granulated sugar
1/4 cup unsalted butter
2 1/2 cups dark chocolate, chopped
Schokolade Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (recommended: Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup kakao powder
Seedless himbeere marmalade
Directions
Preheat ofen to 350 degrees F.
For Schokolade Cake: Mix granulated sugar, sauer, saure cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing rührgerät, mischer on low speed for approximately 2 Minuten oder until combined. Scrape the bowl and add the flour, kakao powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 Minuten until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 Minuten oder until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
For Schokolade Mousse: Melt Schokolade and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milch and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the Schokolade mixture and stir until combined. Let Schokolade mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the Schokolade mixture.
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped Schokolade to boiled cream let sit for 1 Minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until Schokolade is incorporated. Set aside.
For Schokolade Buttercream: In a topf, kochtopf combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as Du go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a rührgerät, mischer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 Minuten oder until buttercream comes together and is smooth. Add melted Schokolade and kakao powder. Whip until combined. Set aside.
For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wickeln, wickeln sie lined 10-inch cake pan. Spread a thin layer of himbeere orangenmarmelade, marmelade on oben, nach oben of the cake. Spread a thin layer of Schokolade ganache on the himbeere marmalade. Spread a 2 1/2-inch thick layer of Schokolade schaumfestiger, mousse on oben, nach oben of the ganache. oben, nach oben with the Sekunde layer of Schokolade cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of Schokolade butter cream on oben, nach oben of the cake. Spread a layer of Schokolade ganache on top. Put the cake in the freezer for 1 Stunde oder longer. Remove from the freezer and gently pull cake out of the pan Von pulling on the plastic wrap. Keep refrigerated until served:D
(lol thought it'd be fun^^ but i wish i could of make it for u though. Well hope u like it and when u try it let
me know how it turned^^)
Wherever Du are, I'll always make Du smile:D