Recent comments in /f/food

thatbasicartist OP t1_j6eb9qb wrote

Reply to comment by evilmufen in [homemade] Mascarpone cream cake with chocolate ganache by thatbasicartist

Mascarpone cream cake

For the sponge cake:

10-12 eggs

300 g sugar

224 g flour

70 g cacao powder

vanilla paste/vanilla essence

a pinch of salt

1 teaspoon oil

For the cream:

500 g mascarpone

250 ml whipping cream

100-150 g powdered sugar (you can add more if you want it sweeter)

vanilla paste (optional)

For the ganache:

2 milk chocolate bars

5 tablespoons milk

Preheat the oven to 200°C Separate the egg whites from the egg yolks and beat the egg whites with 200 g sugar, until they become shiny and stiff. Then beat the egg yolks with the remaining 100 g sugar, salt and add the oil little by little. You can then combine the egg whites and yolk together using circular motions. Try to be careful not to overmix it, otherwise it becomes flat. You can then add the flour, cacao, and vanilla. Put the final mixture in a pan and straight to the oven. Bake for 20-30 minutes at 160°-170° C, depending on your oven. Meanwhile prepare the cream. Add the mascarpone and whipping cream in a bowl, with the sugar and whisk until you get a smooth and light cream.Refrigerate until the sponge cake is done. After you take the cake out of the oven, let it cool completely. After that, you can cut it in half, and add the cream between and on top of the layers. Refrigerate for another 20-30 minutes, and prepare the ganache. For the ganache you just have to melt the chocolate on a steam bath, and add the milk until it becomes runny. Let it cool a little bit, and then you can add it on top of the cake. Refrigerate for 2-3 hours before serving (if you can wait)😊

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polymicroboy t1_j6e9qn3 wrote

Reply to [homemade] crème brulée by MiniGnocchi

I made some last night. They came out of oven slightly jiggly in the middle n I let them sit til room temp. They went in fridge for couple hours then brought out for brulée. They turned out liquid. more like crème anglaise. Booo! What happened?

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SolidDoctor t1_j6e5rj0 wrote

Reply to comment by [deleted] in [homemade] Skillet Burritos by Gabbledorf

Well I worked as a cook in a Mexican restaurant for a few years, so yes. And I love cooking, I've made many Mexican style dishes. I have never been able to turn taco beef into tasteless creamy paste, nor would I ever want to!

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