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Coarse cake

Coarse cake


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Countertop: Mix the egg whites with a pinch of salt, adding the sugar gradually. Add poppy seeds, coconut, sifted flour and baking powder. Mix the composition with the back of the spoon, from top to bottom, slowly. We put the composition in a tray (28x23 cm) lined with baking paper. Put the top in the oven, on low heat for about 20 minutes and leave it to cool.

Cream: Put the milk with the butter and the vanilla pod (split) to boil. Mix the yolks with the sugar and pudding powder. When the milk boils, add the above mixture and boil until thickened.

Glaze: Melt the chocolate on a bain-marie, when it has melted, melt it with milk or liquid cream.

We syrup the top with a syrup made of warm water, sugar and vanilla essence. Spread the cream, add a row of biscuits, which we syrup with the same syrup and glaze the cake. Leave the cake for a few hours, or overnight in a cool place


Beat the egg whites, then add the sugar, gradually mix a little more and add the coconut and poppy seeds and mix well with a spoon. At the end we add the flour mixed with a baking powder. Pour the composition into a greased and lined tray or put baking paper as it is simpler. Leave it in the preheated oven for 15-20 minutes (do the toothpick test).

rub the yolks with the sugar until they turn white, add the starch and mix well. Boil the milk and add it in a thin layer over the eggs, stirring. Pour everything into the bowl in which the milk was boiled and mix continuously until it thickens well. At the end add the vanilla and butter and mix well.

the chocolate melts together with the margarine and the milk

Assembly: top with poppy seeds, cream, syrupy biscuits (cover the entire surface), icing.


Coarse cake

Coarse cake is one of my children's favorites. Although I prepared it many times, only now I managed to post it on the blog. Coarse cake it is an easy cake to prepare, with simple ingredients available to anyone. If you prepare it you will definitely fall in love with it !!

Coarse Cake Ingredient

a vanilla stick / vanilla essence

200 ml coffee syrup (water, sugar and instant coffee)

200 g chocolate icing.

How to prepare Tosca Cake

Separate the egg whites from the yolks.

Beat the egg whites with the sugar and leave the yolks aside for the cream.

Over the beaten egg whites, add the poppy seeds, incorporate lightly and then add the sifted flour together with the baking powder.

Pour the top composition in a tray (20/35 cm approximately), lined with baking paper and put in the preheated oven for about 25 minutes at the right heat (for the electric one I think somewhere around 180 degrees C).

While the top is in the oven, prepare the cream.

The remaining yolks mix well with the sugar and starch and thin with a little cold milk.

Bring the rest of the milk to a boil in a thick-walled bowl or saucepan, along with the seeds from the vanilla bean and the bar itself.

When the milk boils, remove the bar and pour it over the egg mixture, stirring constantly.

Pour the resulting composition back into the bowl and boil stirring until it thickens. Leave to cool and then incorporate the butter at room temperature with the mixer.

Spread the cream over the baked and cooled countertop, put a row of biscuits on top and sprinkle with coffee syrup. After the syrup has penetrated the biscuits, glaze the cake with the chocolate icing

Before being portioned, keep it cold for 4-5 hours or in the evening until morning.

I used a chocolate icing from Dr. Oetker. I melted the contents of the envelopes by placing them in a bowl of hot water.

You can also use ordinary 200 g chocolate, which you melt together with 100 ml of whipped cream and a cube of butter. When it becomes fluid (without boiling), pour it over the cake.

I mounted the cake in a detachable metal frame, but you can also mount it in the tray where you baked the top.


Beat the egg whites, then add the sugar, gradually mix a little more and add the coconut and poppy seeds and mix well with a spoon. At the end we add the flour mixed with a baking powder. Pour the composition into a greased and lined tray or put baking paper as it is simpler. Leave it in the preheated oven for 15-20 minutes (do the toothpick test).

rub the yolks with the sugar until they turn white, add the starch and mix well. Boil the milk and add it in a thin layer over the eggs, stirring. Pour everything into the bowl in which the milk was boiled and mix continuously until it thickens well. At the end add the vanilla and butter and mix well.

the chocolate melts together with the margarine and the milk

Assembly: top with poppy seeds, cream, syrupy biscuits (cover the entire surface), icing.


Beat the egg whites, then add the sugar, gradually mix a little more and add the coconut and poppy seeds and mix well with a spoon. At the end we add the flour mixed with a baking powder. Pour the composition into a greased and lined tray or put baking paper as it is simpler. Leave it in the preheated oven for 15-20 minutes (do the toothpick test).

rub the yolks with the sugar until they turn white, add the starch and mix well. Boil the milk and add it in a thin layer over the eggs, stirring. Pour everything into the bowl in which the milk was boiled and mix continuously until it thickens well. At the end add the vanilla and butter and mix well.

the chocolate melts together with the margarine and the milk

Assembly: top with poppy seeds, cream, syrupy biscuits (cover the entire surface), icing.


The egg whites must be at room temperature, as well as the rest of the ingredients, for a successful countertop. Beat the egg whites with a pinch of salt and sugar. Add coconut and poppy seeds. With movements from bottom to top we mix. Pour the sifted flour and baking powder. We also mix with movements from the bottom up. Wallpaper a tray with baking paper (34 x 20 cm) and pour the composition. Put in the preheated oven at 180 degrees C, for 15-20 minutes.

Meanwhile we prepare the cream:

mix the yolks with the sugar and pudding powder. Pour the milk and boil the cream on a steam bath until it thickens. Let it cool well. When it is completely cooled, add the butter at room temperature and mix the cream until it becomes homogeneous. We spread it on the cooled countertop. Add a layer of plain biscuits.

From 100 g of milk chocolate, a cube of butter, 2 tablespoons brown sugar and 3 tablespoons of milk, I prepared a sauce. I boiled them until they thickened. While it was still warm, I spread it over the cake.

Let the Tosca cake cool for a few hours. We cut it into cubes. Other recommended cake recipes:


The egg whites must be at room temperature, as well as the rest of the ingredients, for a successful countertop. Beat the egg whites with a pinch of salt and sugar. Add coconut and poppy seeds. With movements from bottom to top we mix. Pour the sifted flour and baking powder. We also mix with movements from the bottom up. Wallpaper a tray with baking paper (34 x 20 cm) and pour the composition. Put in the preheated oven at 180 degrees C, for 15-20 minutes.

Meanwhile we prepare the cream:

mix the yolks with the sugar and pudding powder. Pour the milk and boil the cream on a steam bath until it thickens. Let it cool well. When it is completely cooled, add the butter at room temperature and mix the cream until it becomes homogeneous. We spread it on the cooled countertop. Add a layer of plain biscuits.

From 100 g of milk chocolate, a cube of butter, 2 tablespoons brown sugar and 3 tablespoons of milk, I prepared a sauce. I boiled them until they thickened. While it was still warm, I spread it over the cake.

Let the Tosca cake cool for a few hours. We cut it into cubes. Other recommended cake recipes: