Aprende a hacer pasteles increíbles en casa! CURSO GRATIS con mis mejores Recetas y Rellenos!

Aprende a hacer pasteles increíbles en casa! CURSO GRATIS con mis mejores Recetas y Rellenos!

Hello to all my dear followers. Today I have a very special video that you won’t want to miss. Because here I’ve gathered some of my best cake, cream, and filling recipes. It’s like having a complete baking course in your hands. The kind that normally costs a lot of money, but here you can get it completely free. As always, I share many tips and tricks so you get perfect results every time. And I do it with all my love straight from my heart. The only thing I ask in return is that if you enjoy my recipes, please support my channel by liking this video, sharing it, and subscribing. And if you’d like to support me a little more, you’ll find my PayPal link in the description. My dream has always been to open my own bakery. Even now at 50, I still save every penny to make that dream a reality. Every donation, no matter how small, whether it’s a penny, a dollar, or more, goes directly toward that goal. Thank you so much for your support. I will continue to share my knowledge and make all my content available for free. Unlike many others who sell their courses, even if you can’t donate, just leave a like. Sharing the video—yes, sharing the video and subscribing already helps me so much. To grow and reach more people. But if you can make even the smallest contribution, it would mean the world to me, just as I hope this course means a lot to you. Thank you so much. And now let’s begin the course. Step one: Clean and cut four ripe plantains and set them aside for now. Prepare a saucepan or frying pan and place it on the stove. Add 50g of butter and melt it slightly. I use unsalted butter, but if you don’t have any, you can also use salted butter. Add the sliced ​​plantains, stir occasionally, and let them boil for 2 minutes. The quantity of plantains I used is 450g. That is, the four peeled and sliced ​​plantains weighed 450g. Now add the juice of half a lemon, about 40ml. While it’s still boiling over medium heat, mash the bananas with a fork until you have a banana puree. Add 120g of sugar, stir, let it boil for about 30 seconds, and turn off the heat. So, with the hot banana puree, add 50g of cornstarch, three egg yolks, and mix a little. Now add 300ml of milk. This can be hot or cold, and mix well. I’m going to blend the mixture a little more. Do the same, but if you don’t want to, you can skip this step, as we’ll also strain the cream later. Return the pot to the heat and, stirring constantly, boil the cream until it thickens well. At this point, let it boil for 30 seconds and turn off the heat. Strain the cream through a fine strainer. This step is also optional. I’m telling you this because, for example, in my case, I’m going to use this cream to decorate with a piping bag, and for this reason, the cream has to be very thin and without any banana pieces. However, if you’re going to use this cream to fill a cake or a sheet cake, you can leave the cream as is because it will taste even better with some banana pieces in the cream. Cover the cream with plastic wrap and let it cool for at least 2 hours. First, let it cool and then store it in the refrigerator. Next step: Add 500 ml of very cold cream and beat for 3 minutes. When the cream has firmed, add the cooled banana cream little by little in several batches and beat until you get a firm, thin, and thick cream. You can make this cream a day in advance. This cream will keep for 5 days in the refrigerator. This amount will fill and cover a cake 15 or 18 cm in diameter and 10 cm high. I used this frosting to decorate 24 large cupcakes with tall rosette decorations. They turned out beautiful. As you can see, the frosting is very easy to pipe. I hope you make this frosting; it’s delicious, inexpensive, and very easy to make. Here’s another tutorial using ripe bananas. I’ll share a list of meringues and sighs, and a list of cake frostings and Disney princess decorations. Thank you very much and see you soon. First, cut four or five mandarin oranges and three or four lemons. Then, juice the fruit. You’ll need 500 ml of mandarin and lemon juice in total. You can also substitute the mandarin oranges for oranges, and it will be delicious either way. Prepare a saucepan and add four whole medium eggs. Add half a cup of sugar, equivalent to 100 g, and stir a little. I also advise you to add less sugar or substitute it with brown sugar or sweetener. Next, add 50 g of cornstarch and mix very well. You can also mix the cornstarch with a little mandarin juice and then add it to the mixture. The cornstarch acts as a thickening agent, while the eggs add creaminess and soften the preparation. It’s important to note that you have the option of substituting the cornstarch for 100 g of all-purpose flour. Now, add all the mandarin and lemon juice to the saucepan with the eggs and stir very well. Return the saucepan to the heat. Optionally, add a teaspoon of vanilla or lemon essence. Without stirring, boil the cream for 3 minutes, or until it thickens completely. Transfer the cream to a heat-resistant bowl, cover it with plastic wrap, and let it cool completely. First, let it cool and then store it in the refrigerator. Next, add the cooled and hardened citrus cream, but first, whip it in a separate ball to give it a little creaminess. Once the cream is cold and creamy, continue with the recipe. Add 500g of very cold cream and whip for one minute, or until it forms a soft peak. I use vegetable cream (ambiente poros). This cream can have different names depending on the region and country, such as cream, chantilli, cream of milk, or whipped cream. The names may vary by location, but generally they refer to the same preparation of whipped dairy cream. When the cream has firmed, begin gradually adding the citrus cream and whisk until you have a firm, smooth, and thick cream. Now, whisk everything together for one or two minutes, and that’s it. You can make this cream up to a day in advance. It will keep very well for up to five days in the refrigerator. You can use this cream to fill sheet cakes, poultry, tarts, cupcakes, profiteroles, and individual multi-layered cups combined with different flavors. You can also make a delicious ice cream with multi-layered cookies. This cream is not suitable for covering fondant cakes. However, if instead of adding cream, you add unsalted butter, already creamed, to the softened state, I assure you it is suitable for lining fondant cakes. This amount will fill and cover a cake 20 cm in diameter and 10 cm high. As you can see, the cream marks very well with the pastry bag. I use Wbron’s 1M nozzles and the number 1E nozzle. I hope you make this cream. It’s delicious, affordable, and very easy to make. With the extra-firm mandarin and lemon cream, you can surprise your guests with its fresh and vibrant flavor, while also adding an elegant and professional touch to your pastries. Experiment with this cream and discover the versatility it brings to your desserts, making it a deliciously versatile filling that adapts to both traditional cakes and more modern creations. Check out the most delicious and firm cream I bring you today. It’s Kinder Bueno cream. It’s delicious. The best part is that it takes just two minutes to prepare with very few ingredients, and the result is worthy of a professional pastry shop. The texture is perfect: creamy, smooth, yet very firm, ideal for decorating, filling, and enjoying with any dessert. I assure you, once you try it, you won’t want to use any other cream for your cakes, cupcakes, or éclers. Subscribe to my channel if you’re not already. Share this recipe with your friends. This way, you’re helping my channel grow a little more every day. And we continue with the recipe. I add 400 ml of cold cream, Puratos room cream, 250 g of mascarpone, which is a tub. If you want to add more, feel free to do so because it’s delicious. Two tablespoons of cocoa powder, pure unsweetened cocoa. 60 g of powdered sugar. Finally, I add three large, generous spoonfuls of Nutella. I place everything in the same bowl and beat it with a hand mixer. In a minute and a half, tops, you have the cream ready. It’s a firm, creamy, delicious, and super versatile cream. You can use this cream to fill sheet cakes, birthday cakes, you can decorate with it, you can line your cakes, your tarts, decorate éclers, decorate chs, and fill. It also looks great on cupcakes. Come on, it’s wonderful. I’m going to decorate. I’m going to do the demonstration I always do in my tutorials using the large nozzle number 1e, the Wilton nozzle 1M, and the large nozzle number 353. Here I already have three piping bags filled with the delicious and firm Kinder Bueno cream. Look at how beautifully it forms the decoration. I make one row, two rows, three rows of cream in the same bowl, and up to four rows. And the cream holds up perfectly, just as well formed, just as firm. This is my way of showing you how beautiful and firm it is. It’s delicious. It will also last up to 5 days in the refrigerator. You can store it covered with plastic wrap. And when you need it, just give it a little stir with a spatula to give it texture again, and it’s ready to use. But as delicious as it is, I don’t think you’ll have much left. Thank you so much for watching my tutorial. Thank you for subscribing to my channel. Leave me a comment if you’re going to make this cream or if you already knew about it, and share this tutorial with your friends. You’d be doing me a huge favor. This would really help my channel continue to grow. Today I’m showing you how to make a Belgian cream with white chocolate—smooth, shiny, and very versatile. Ideal for filling cakes, serving in glasses, pairing with fruit, or creating irresistible cold desserts. It’s an easy recipe with few ingredients and incredible results. At the end, I’ll tell you how you can customize it with different flavors, so don’t miss out. In a thick-bottomed pan, add 500g of condensed milk and 60g of cornstarch. Mix thoroughly with a spatula or whisk until the cornstarch is completely dissolved. Add 250g of whipping cream. Mix everything together gently, still off the heat , and 350ml of whole milk. Bring the mixture to a medium-low heat and begin to cook, stirring constantly with a silicone spatula or whisk to prevent it from sticking to the bottom and forming lumps. When the mixture begins to boil, add 300g of white chocolate. I use chocolate sudáo. Continue stirring constantly and cook for about 2 more minutes until the mixture thickens and acquires a very creamy, glossy texture. Turn off the heat and stir vigorously for a few seconds to make the cream smoother and more homogeneous. Pour the cream into a clean, dry container and cover it with plastic wrap in contact with the surface to prevent a hard skin from forming. Let it rest for a few minutes until it loses its heat. This Belgian cream keeps perfectly in the refrigerator, tightly covered with plastic wrap in contact with the surface, or in an airtight container for up to 5 days. You can also freeze it if you use flour instead of cornstarch, so you have it ready for future desserts. Its texture is ultra-creamy, smooth, and shiny, very similar to a pastry cream, but without eggs. This makes it lighter, more stable in the refrigerator, and perfect for those who avoid eggs due to taste or allergies. It also has a delicate flavor that pairs well with all fruits, cakes, pastries, ombre pastries, or even on its own by the spoonful. It’s a true delight. This cream is ideal for filling cakes, pairing with fruit, serving in small glasses, or as a base for cold desserts. It’s also spectacular for filling profiteroles with cocoa caquelina, like the ones I usually make. A finger-licking delight. If you like, you can flavor it with vanilla essence, orange zest, or a splash of mild liqueur. And if you prefer to vary the color or flavor, you can use milk chocolate, dark chocolate, strawberry chocolate, or even macha chocolate. It’s completely customizable to your tastes. Today, we’ll learn how to create an irresistible filling. In this video, I’ll show you how to make it. A delicious chocolate and Nutella mousse combined with vanilla and chocolate sponge cake. Plus, we’ll take it to the next level with chocolate ganache and an exquisite red fruit jam, creating a spectacular flavor explosion. I assure you it’s pure temptation: smooth, creamy, and with an unparalleled flavor. But that’s not all. I’ll also show you how to decorate two incredible cakes quickly and easily. To do this, we’ll use a perfect decorating cream made with just two ingredients: butter and condensed milk with a smooth and delicious texture. Plus, I’ll bring you two spectacular vintage designs. They’re elegant, eye-catching cakes with a retro charm, decorated with different nozzles, flowers, bows, and colorful balls, achieving a beautiful finish. Stay with me, learn, and enjoy this step-by-step tutorial. Don’t forget to subscribe to my channel and share my recipes. It’s free and would help me a lot to make more people know me. First, hydrate 20g of unflavored gelatin in 250ml of cold water and let it sit for a few minutes until fully absorbed. Stir gently to mix well and set aside. Meanwhile, prepare the cream. I’ll use 1L of cream in total. In a measuring cup, separate 250ml of cream. In the mixer bowl, place the remaining 750ml along with 150g of powdered sugar (this ingredient is optional). Transfer the reserved 250ml of cream to a bowl. Add 250g of dark chocolate or the chocolate of your choice and microwave or double boiler until the chocolate is completely melted. At this point, begin beating the cream in the mixer bowl with the powdered sugar for one or two minutes. Add two tablespoons of hot Nutella to the bowl with the melted chocolate. Now it’s time for the hydrated gelatin. We microwave it in short bursts until it’s completely dissolved. Once hot, we add it to the chocolate and whisk lightly to combine it well. This is the ideal point for smooth cream. We add the entire chocolate and gelatin mixture and whisk for just a few seconds to combine the ingredients. And that’s it. It’s that easy to make a delicious cream in just a few minutes and in three simple steps. You can use any type of whipping cream. I use vegetable cream, but if you prefer animal-based cream, the result will be even more delicious. I have two molds ready, one 20 cm and one 15 cm, both lined with 12 cm-high plastic wrap. I place a sponge cake in each mold and moisten them with syrup. Then I add chocolate ganache to the large cake and red fruit jam to the small mold, making sure to distribute the mixture well. Next, I pour half of the cream into the two molds, spreading it evenly. Then, in the small pan, I place another cake on top. In the large pan, I place an 18cm diameter chocolate cake in the center of the mousse, pressing it down lightly to fit it properly. I moisten it well with syrup and spread two tablespoons of chocolate ganache on top. Finally, I cover with the remaining chocolate mousse and add another layer of cake. To finish, I spread a thin layer of ganache and jam, then turn the cake over, as shown in the video. I cover each pan with plastic wrap and refrigerate them overnight. Let them sit so the gelatin can set and the mousse can acquire the perfect texture. Now I’m going to remove the cake from the pan to line and decorate it. Look how firm it is. I want to tell you something very important: When a cake is firm and has straight sides like this one, you’re already halfway done when it comes to lining and decorating. This makes smoothing and frosting much easier, making the process faster and simpler. If you want to learn how to make the cake and frosting, you can find the tutorials on my channel. I’ll leave the links in the description box. I start by applying the first layer of frosting, a thin layer to seal in the crumbs. I smooth the surface well and refrigerate the cake for 10 minutes. I highly recommend trying this frosting. It’s perfect for lining and decorating. It’s very stable, and you don’t run the risk of your cake cracking. Plus, it stays pristine in the fridge for several days. Then I apply the second layer of cream and smooth it out again. I fill the piping bags with the cream tinted in different colors and using different nozzles. I’ll leave the numbers for each nozzle in the description box. If you like my video, I’d be very happy if you subscribe to my channel and leave a comment. Decorate however you like. This type of design is very versatile and looks incredible with any decoration. Here I want to highlight the consistency of the cream, which is perfect and extra firm. It’s an ideal option for decorating, as it remains stable and makes work easier. The full step-by-step tutorial is available on my channel. I’ve left the link above so you can watch it. Plus, with this cream, your cake won’t crack; you can see for yourself. Your decorated cake will stay pristine in the fridge for several days. Of course, it’s important that it has a suitable filling and a firm, sturdy base to achieve the best result. Important tip: since this cream is butter-based, it can soften in warm climates depending on the ambient temperature. If you’re working in a very hot place, I recommend refrigerating your piping bags periodically to maintain the proper consistency. To make the cake look even more beautiful, I add some white pearls, small flowers, bows, and a crown. The result is a divine, delicious cake with an elegant and sophisticated touch, perfect for any special occasion. Tell me in the comments how you decorate your cakes and what type of cream you usually use. Have you tried any of my recipes? I’d love to hear from you. Now I unmold the second cake, which measures 15 cm in diameter by 12 cm in height. I line it with the same cream, but in a different color. I start by applying a thin layer of cream to seal the crumbs and refrigerate it for 10 minutes. Then I add the second layer of cream and move directly to decorating without chilling again. It’s that easy to make two cakes in just a few steps. With the same mousse cream, I managed to make two cakes. If you want to make just one, simply halve the ingredients. It’s time to try these cakes. They’ve been uncovered in the refrigerator for two days, and as you can see, they’re still crack-free and just as they were when I decorated them. Incredible. Now I cut the second cake, the one with red fruits, and the slice is perfect. It’s delicious. You can use any type of homemade jam or even fresh fruit in small cubes. Look at that perfect slice! Vanilla sponge cake with a chocolate sponge cake in between. Chocolate muisc cream with a chocolate and Nutella flavor. Wow, it’s delicious, soft, creamy, and with a spectacular flavor. Share this tutorial on your social media and help me spread the word about me and learn from my recipes. Also, I want to ask you a question if you’re just starting out in this wonderful world of baking: What part of the process do you find most difficult? In making cakes, filling creams, decorating, or using the right tools? Leave me your answer in the comments, and if you’d like, a review of the video too. I’d love to hear from you and help you with anything you need. Thank you so much, and see you soon. Today I’m bringing you a recipe you’re going to love. A smooth, firm, and delicious cream that you can use to fill and decorate your favorite desserts. And best of all, I’m going to show you how to make it step by step, using either a professional mixer or a hand mixer, so you can see that you can achieve a spectacular result with whatever you have at home and in just 15 minutes of work. Stay until the end because, in addition to the recipe, I’m going to share super-useful tips so that it never curdles and you get a perfect result every time. Leave me a comment telling me from which country you’re watching. I love knowing how far my recipes go. And in the meantime, let’s start preparing it. I start by weighing the whites of 10 eggs, which make 370 in total. g. If you don’t have a recipe to use them immediately, don’t waste the 10 egg yolks. Above, I’ve left you the link to a recipe for French custard or pastry cream so you can use them. Next, I weigh the sugar. This recipe is very easy to calculate. We’ll use twice as much sugar as egg whites. In this case, I’m going to add 700g of white sugar. I stir a little to combine the egg whites with the sugar and set it aside for now. It’s important to mention that while you’re doing this, you should already have a pot of water heating up because we’ll need it for the bain-marie. Now I prepare the unsalted butter . It should be at room temperature, that is, very soft, so that it sinks easily when pressed with your finger. I’m going to place two 500g packages in each bowl, and I’ll explain why later. I’m going to pasteurize all the egg whites along with the sugar in a bain-marie. I place the bowl with the egg whites in a bain-marie. It’s very important that the bowl doesn’t touch the boiling water. This is very easy to achieve. Just make sure the bowl is larger than the pot so it’s suspended and the steam heats the mixture without direct contact with the water. Begin stirring almost constantly. If you have a thermometer, the ideal temperature is between 65 and 68 degrees Celsius. If you don’t have one, don’t worry; you just need to pay close attention to the texture and temperature by touch. The egg whites should be very hot, so much so that when you touch them with your fingers, you’ll feel a slight burn. You’ll also notice that the mixture will be very runny with a lot of foam on the surface. Once this point is reached, I transfer the egg whites to two mixing bowls and divide them equally. Quickly, without letting the mixture cool, I empty the contents of each mixing bowl, one into the bowl of the professional mixer and the other into a bowl for use with the hand mixer. I set and start a timer at the same time as I start both mixers at medium speed or a little higher. In the 10-speed professional mixer, I set it to speed six. And in the five-speed hand mixer, I set it to speed three. I beat for 8 minutes at this speed and then increase both speeds to maximum for 2 more minutes. In total, after 10 minutes of beating, the meringue is cold and firm, perfect for adding the butter. And I’ll take this opportunity to tell you, just like that. This meringue is perfect for baking sweet pastries, plovas, decorating cupcakes, or small desserts. It has an ideal texture. Let’s continue with the recipe. I start everything up again and start adding the softened butter, 500g for each bowl. With clean hands, I add large chunks to each bowl, dividing the butter accordingly. If you prefer, you can cut it into small cubes and add it little by little. In my case, I do it this way because I don’t want to stop the hand mixer. The idea of ​​this recipe is precisely to show you that you can achieve the same texture and quality with both a professional mixer and an affordable hand mixer. It’s not about saying which is better or worse, but rather that with the tools you have on hand, you can also achieve professional-quality pastry creams without needing the most expensive equipment. This recipe is very easy to calculate. You only need one measure of egg whites to two measures of white sugar and three measures of unsalted butter. There’s no way to go wrong with this formula. If you’re making a large batch, you can adjust slightly—for example, use a little less sugar or butter—and you’ll still get a great result. But if you’re preparing a small batch, I recommend following the exact rule of one, two, three to get a perfect result. Super useful tips to ensure your cream never curdles and turns out perfect every time. First, make sure the meringue is completely cool before you start adding the butter. If it’s warm, the butter will melt and the mixture can curdle. The butter should be at room temperature, very soft, but not melted or cold from the refrigerator so that it blends easily. If you see that the mixture seems to curdle, don’t panic, you can recover it. Just stop beating, let it rest for a few minutes at room temperature, and beat again. You can also Gently heat the bowl in a double boiler for a few seconds and continue whisking, and you’ll see how smooth and silky it becomes. Sometimes it just needs more whisking time. Don’t stop if the texture seems strange at first. The magic happens at the end. And if you’re working in a very cold environment, you can warm the outside of the bowl with a warm cloth or your hands to help everything blend better. This cream keeps perfectly in the refrigerator for up to a week, tightly covered in an airtight container. You can also freeze it for up to two months and then let it come to room temperature and whisk it again to regain its texture. One of the great advantages of this cream is that it holds up well in warm climates, doesn’t melt easily, and keeps its shape, ideal for decorating cakes or cupcakes on hot days. If you liked this recipe, subscribe to the channel, share this video with someone you know who would love it, and please leave me a comment if you’ve already made one of my recipes or if you’re inspired to try this one. I love reading your blog and hearing how you’re doing in the kitchen. Today we’re going to decorate two incredible cakes, easy to make in very little time and with very few ingredients. Here I’m showing you a cream with just two ingredients: butter and condensed milk. It’s a perfect cream for decorating. You can find the full step-by-step tutorial on my channel. I’ve also left the link above so you can see it. I divide the cream into two bowls and color it with pink and red gel food coloring. Here I show you different food coloring options you can use. Depending on the shade you’re looking for, add more or less and mix with a spatula until well combined. To achieve a soft pink, I added food coloring twice, about five or six drops in total. However, to achieve a deep red, we’ll need much more food coloring. In this case, I add food coloring in four batches, each time a good amount, and mix very well. I won’t cut this process short so you can see how the cream maintains its texture intact and the amount of food coloring needed to achieve this beautiful hue. Also, I want you to know that the flavor doesn’t change. The cream remains delicious, smooth, and perfect. If you’re working in a low-temperature environment, the buttercream may harden. I recommend warming it gently to restore its soft texture. You can do this in the microwave in 20-second intervals or briefly in a double boiler, always keeping an eye on it and stirring. I start with the red cake. To decorate it, I have three nozzles: two leaf nozzles, nozzles number 68 and number 113, and one large nozzle, number 1e. I unmold the cake, which is a 15 cm heart shape. It’s a Genoa sponge cake with an Oreo filling. If you want to learn how to make both the cake and the filling, there are two tutorials on my channel. I’ll leave the links in the description box. I apply the first layer of cream, a thin layer to seal the crumbs. I smooth the surface well and refrigerate the cake for 10 minutes. Meanwhile, I fill the piping bags with the tinted cream and set aside some to apply a second layer to the cake later . If you like my video, I would be delighted if you subscribed to my channel and left a comment. To decorate the cake, I do it this way. It’s a very easy process and perfect if you’re a baking beginner. These two decorations will help you improve your technique, as they are simple to follow and easy to achieve. For the final decoration, I’ll use my favorite tip, the 1e. I love this tip because it’s perfect for creating a spectacular finish. To give it an even more special touch, I add white pearls and apply edible glitter on top. I also place some cherries dipped in edible glitter, which gives the cake a beautiful and sophisticated design. As you can see, it wasn’t difficult at all to achieve this elegant finish. I wish I had set a timer, as I do in almost all of my tutorials, so you could see how quick and easy it is to achieve such a beautiful design worthy of a great designer pastry. The second cake I show you below is a large cake measuring 20 cm in diameter by 15 cm in height. cm tall. Look how firm it is. It has a chocolate mousse filling with chocolate ganache and Nutella. Also, I want to tell you something important. When a cake is firm and has straight sides like this one, you’re already halfway done when it comes to piping and decorating. This makes smoothing and covering the cake much easier and faster. Once I’ve finished piping, I’ll do a simple decoration using the number E tip. Without refrigerating the cake, I place little flowers around it, as this way the butter icing remains soft and is very easy to work with . Before placing each stem on the cake, I dip it in water to disinfect it. You could also seal them with melted chocolate if you prefer another option. To decorate these two cakes, I used only 500 g of butter and 500 g of condensed milk. With just these two ingredients, we achieved a perfect cream. If you enjoyed this video, please help me by sharing it on your social media. Your support means a lot to me. What country are you watching from? Let me know in the comments along with a heart. I’d love to hear about it. These little flowers look beautiful around the cake, giving it a unique and special touch. You can find them in flower shops, both fresh and dried. And both options look spectacular. I place little bows on the sides of the cake. It’s very easy to do, since the cream is soft, you just need to press a little and the bow will stick perfectly. For the finishing touch, I place a transparent plastic sheet over the cake and top it with a small pile of edible gold glitter. Of course, I go out to the patio to blow out the candle and avoid filling the space where I’m working with glitter. If I had done it at night with lights pointing down, it would have looked much better, but I still loved the idea. Time to try this cake. Look at that perfect slice. Vanilla sponge cake with a chocolate sponge cake in between. Chocolate mousse cream with chocolate and Nutella. Wow, it’s delicious, soft, creamy, and with a spectacular flavor. If you’re passionate about sweet and perfect desserts, this recipe for homemade caramel and dark chocolate cream will undoubtedly be your new favorite. Its silky texture and perfect harmony of flavors make it the perfect touch to transform any dessert into a true delight. With an irresistible fusion of flavors, this cream is ideal for use as a filling in macarons, cakes, cupcakes, tartlets, or profiteroles. It’s a surprisingly simple recipe that requires very few ingredients and is suitable even for beginners in the kitchen. Tell me where in the world you’re reading this while we prepare this delicious recipe. Leave me a comment and share how you plan to use this cream in your favorite desserts. Cook 300g of sugar in a saucepan over medium-high heat until you get a golden caramel, being careful not to burn it. If you prefer a less sweet cream, you can reduce the amount of sugar in the recipe. This will adjust the sweetness level of the cream, allowing the flavors of the caramel and chocolate to stand out more without the dessert being overly sweet. Keep in mind that the amount of sugar also influences the texture, so reducing it may make the cream a little thinner. Pour 500 ml of hot or warm cream over the caramel, stirring constantly, and cook over low heat until everything is well combined and gently simmering. You can use either vegetable or animal cream. We recommend choosing a cream with 36% fat for a richer, creamier texture. Add 50 g of butter to the mixture and stir until smooth. Remove from heat and pour the mixture over 350 g of chopped dark chocolate and beat with a whisk or a food processor until smooth and glossy. Cover with plastic wrap touching the surface and let it cool first at room temperature and then refrigerate for at least 2 hours. This cream is perfect for filling macaroons, and also ideal for cakes, tartlets, or even as individual desserts. I hope you enjoy preparing and savoring this delicious caramel and dark chocolate cream. With its unique flavor and versatility, it’s sure to become a staple in your kitchen. Feel free to experiment with different desserts and share this recipe with your loved ones. I’m sure everyone will be delighted. Thank you for joining me for this recipe, and don’t forget to leave me your comments and tell me how you used it. Thank you very much, and see you soon. Today I bring you a recipe that will become one of your favorites: a delicious, versatile Italian meringue, perfect for elevating your decorating to the next level. In this tutorial, you’ll learn how to prepare it with a professional mixer, but I’ll also show you how to achieve the same spectacular texture using a hand mixer. This meringue is inexpensive, easy to make, and long-lasting. Ideal for decorating with Russian piping tips, forming roses, and creating unique designs on cakes and cupcakes. I’ll share tips with you for an extra-firm, shiny, and stable meringue that will keep its perfect shape for days. It’s also excellent for covering and filling any type of dessert. Throughout my tutorials, I’ve worked to help more people master this technique, and I’m sure that with this guide, you too will achieve incredible results. Let’s start with the ingredients and the step-by-step instructions. Add 375g of sugar to a saucepan along with 100ml of water. In a bowl, add 150g of egg whites, which is equivalent to four egg whites. I use a timer to help you keep track of the time needed for each step, and I activate it at the beginning of the process. I add two sachets of vanilla sugar, each containing 8g, which can be substituted with a teaspoon of regular sugar. The Italian meringue is prepared as follows: In the saucepan, boil the syrup over medium-low heat while whisking the egg whites in the bowl. If you have a thermometer, the ideal temperature for the syrup is 120°C. If you don’t have a thermometer, you can keep track of the time; approximately 7 minutes will be enough for this amount. A good indicator that the syrup is ready is when it begins to bubble steadily and acquires a thick texture. Remove from heat and add a teaspoon of lemon-flavored fruit salt. This product, which combines baking soda and citric acid, is easy to find in supermarkets or pharmacies and is commonly used to relieve stomach upsets. If you don’t have fruit salt, you can substitute it with a teaspoon of lemon juice. Mix well and, with the mixer at full power, add the syrup in a continuous stream until finished. Continue beating for a few more minutes until you obtain an extra-firm, glossy, and perfectly smooth Italian meringue. This meringue keeps perfectly at room temperature, even in warm climates, and is one of the most economical, popular, and versatile creams in global baking. It can also be kept in the refrigerator for up to 4 days without losing its texture and flavor. To keep it in optimal condition, store it in an airtight container. You can also freeze it, where it will keep perfectly for up to a month. Here I show you the firmness demonstration of this Italian meringue, as I always do in my tutorials, including different types of nozzles. But today I bring you something special: the pink nozzle. It’s important that the Italian meringue has the right texture to be able to decorate correctly with this nozzle. I hope you’re encouraged to prepare this meringue and that you achieve excellent results. Below I present the same recipe and the same steps, but with one difference. This time I use a regular hand mixer. I want to highlight this detail because I think it will be very helpful for you if you don’t have a professional mixer. You’ll see that even with a hand mixer, it’s possible to achieve the same extra-firm texture. In total, it will take approximately 15 minutes to reach the perfect meringue. The resulting texture is extra-firm, shiny, and completely homogeneous, ideal for any type of decoration. Fill the pastry bag with the meringue and check that it maintains its impeccable texture, ready to work with any type of nozzle. With this quantity With a dollop of meringue, you can perfectly cover a cake between 15 and 18 cm in diameter and 10 cm high, plus you’ll have enough extra to create three to five roses and add finer decorative details. Remember that the quality of the meringue depends as much on following the steps correctly as on beating it for the necessary amount of time. If you practice, you’ll see that you can achieve spectacular results, even with basic tools. Thank you so much for your constant support. I hope this tutorial is useful, that you’ll be inspired to prepare this Italian meringue, and that you get incredible results. Thank you very much, and see you soon. Today I’m going to teach you how to make a spectacular chocolate cake. We’ll start with a very fluffy chocolate sponge cake and finish with a light and delicious airy egg yolk cream. In a bowl, mix 300 g of previously sifted flour with 250 g of sugar, 50 g of pure cocoa, and half a teaspoon of salt. Add three eggs and 400 ml of milk in two batches. Mix well until combined. Add 150 ml of oil and 80 ml of coffee. Finally, add a teaspoon of baking soda and a teaspoon of baking powder. Mix until smooth. Line and grease two 20 cm pans. Divide the batter between the pans and bake at 150°C for 25 minutes. Baking in two pans results in much fluffier cakes and prevents them from drying out. Remove from the pan and let cool on a wire rack. For the cream, mix four egg yolks with half a teaspoon of vanilla and 150 g of sugar. Beat for one minute and add 250 ml of hot milk. Cook in a double boiler, stirring constantly, until it thickens and reaches between 60 and 65 g. Let it cool for 30 minutes. Hydrate 20 g of gelatin in 100 ml of water. Let it hydrate completely. Then, we heat it for a few seconds in the microwave and add it to the egg yolk cream. Next, I’m going to cut the sponge cakes into two slices about 2 to 3 cm thick. You can use the leftover top of each sponge cake to make individual dessert cups or simply for breakfast or a snack. Look at the texture of this sponge cake! It’s soft, fluffy, and very light. It’s a super easy recipe, quick to prepare, and with very simple ingredients. I’m going to set aside my two slices that I need to assemble the cake. And the rest, you know, you can use for other preparations or to treat yourself at any time. Whip 500 ml of cold cream until soft peaks form. Add the egg yolk cream and fold in. Place one sponge cake in the 20 cm mold. Fill with all the cream and top with the second sponge cake. Refrigerate the cake for 5 hours for the topping. Beat 250 ml of vegetable cream with 60 ml of condensed milk until firm. I use Depuratos room-temperature vegetable cream. Cover the cake, smooth with a pastry comb, and decorate with melted chocolate and a Wilton 1M nozzle. Look how firm the cream is, how airy and light it turns out! And how beautiful the final decoration looks! You can add pieces of fruit, nuts, or flavoring to give it your personal touch. And so we have the spectacular chocolate cake ready with a fluffy sponge cake, a smooth mousse-like cream, and a simple but elegant decoration. In this tutorial, I show you step by step how to prepare two spectacular carrot cakes . We start with a very easy and quick sponge cake recipe: just a minute of mixing with a hand whisk and it’s ready. Then we prepare a delicious, smooth cream cheese , ready in just a few minutes. We also use the most natural and healthy ingredients possible, such as carbonel extra virgin olive oil, brown sugar, ground almonds, walnuts, and fresh carrots to achieve a more nutritious result without losing flavor. But that’s not all. Each cake has three irresistible fillings: the classic cheesecake, a red berry filling, and a pineapple filling that pair perfectly with the cake. The decoration is also simple and designed for people without experience smoothing cakes. We use only one filling. A spatula and a simple smoothie, along with cream cheese, achieve a beautiful, elegant, and uncomplicated result. Ideal for those looking for homemade, healthy, and easy-to-follow recipes. Dare to make a cake this beautiful with very little work. And before starting with the step-by-step instructions, don’t forget to subscribe if you haven’t already. Share this recipe with that special someone with whom you’d like to enjoy a cake this easy and delicious, and leave me a comment telling me if you’re up for making it. Let’s get started with the recipe. I begin by adding 250 ml of olive oil to a bowl, followed by 400 g of brown sugar. I stir lightly with a hand whisk just until combined. Separately, I crack eight eggs one by one into a separate bowl. I do this to prevent any pieces of shell from falling into the mixture. I add two or three eggs at a time to the sugar and oil mixture, mixing for just a few seconds, without overbeating, just until well combined. Once all the eggs are added and the mixture is smooth, set it aside for a moment. In another bowl, I have 500g of previously sifted flour. I add a teaspoon of cinnamon, a pinch of salt, and a sachet of baking powder, which is about 15g. I mix lightly and then add 100g of ground almonds. The mixture I’m preparing is enough to make two cakes. It’s double the amount. If you only need to make one, simply use half the ingredients. I begin adding this dry mixture to the liquid mixture in two or three batches, stirring gently with a hand whisk until everything is combined. Now add a generous tablespoon of vanilla essence. You can use another type of flavoring if you prefer. Now I add approximately 10 large carrots , finely grated, about 500g in two batches, mixing with a silicone spatula. Finally, I grind 100g of natural walnuts so that they are coarsely chopped and add them to the mixture. And that’s it. The mixture for our cakes is ready. I’m going to use three 18cm diameter pans. I line them with greased baking paper and divide the mixture evenly between the three. I first bake two pans together in a static oven with top and bottom heat at 170g for 30 minutes. Then I bake the third cake separately. Once baked, I remove them from the pan and place them on a wire rack, using the same pan underneath to allow air to circulate properly and prevent them from getting soggy. This is a quick and practical way to cool the cakes. When they’re cold, I wrap them in plastic wrap to keep them fresh and moist. You can store them this way until the next day before slicing them. I cut each cake into three layers: two full ones and one thinner, the top or belly. This gives me eight nice slices in total, perfect for making a layer cake. Now, let’s prepare the cream cheese. I add 500g of softened butter. You can melt it in the microwave for about 30 seconds if necessary to achieve that consistency. I set the mixer to medium speed, between 4 and 6, and beat for one minute. I add 250g of powdered sugar and beat for one more minute, until the butter whitens and has doubled in volume. Now I add 600g of Philadelphia-style cream cheese. I also add a generous tablespoon of vanilla extract. I beat for one more minute, just until a smooth cream forms. I run a spatula around the sides of the bowl and beat again just a little bit more to combine, and that’s it. This is a delicious, creamy, smooth cream, perfect for filling and lining the two cakes. Separately, I’ll beat two cups of heavy cream, whichever you have or prefer to use. I use Puratos room temperature cream. I beat for just one minute until soft peaks form . In another bowl, I mix two tablespoons of cream cheese with two tablespoons of condensed milk. I mix well until combined. When I reach the desired consistency , I add this cheese and condensed milk mixture. I beat for another half minute or another minute until it’s completely firm. And that’s it. I divide it into two bowls because now we’re going to make two different flavors. In one of the bowls, I place chopped pineapple. I use a small can that comes with about four pieces. I cut them into tiny cubes and add them without the juice. In the other bowl, I add a generous spoonful of berry jam. I mix both bowls well and set them aside for now. Separately, I’m going to prepare a 10g sachet of neutral gelatin. I add 100ml of cold water and let the gelatin hydrate well until the spots disappear and it’s well swollen. Once swollen, I put it in the microwave and season it completely. I divide the gelatin into two equal parts. I add a little pineapple cream to one of the cups, mix a little so it’s not too hot, and then add all the gelatin to the bowl. I mix well until everything is combined. I do exactly the same with the berry cream. I mix the gelatin well, mix, and set it aside. I’m going to prepare two 18cm diameter molds like the ones we used before. I’m going to place clear plastic wrap inside to make it easier to unmold. I add the first cake to each mold. I add a little pineapple juice and then the pineapple cream on top. It’s soft now, but the gelatin will do its job and it’ll turn out like a delicious pineapple mousse. I add the second cake to each mold and in the center I add the cream cheese. I add a couple of tablespoons to each mold and spread it well with a spatula. I place the third cake on top and add a little juice from the berry jam. Then I add the berry cream, which now has a mousse-like texture. I spread it well, place the last cake on top, press it down a little to eliminate air pockets, and cover with clear plastic wrap directly touching the cake. I refrigerate both cakes for a minimum of 4 hours, although ideally, I should leave them overnight. This way, the gelatin does its job, and we’re left with firm, fresh, and delicious cakes. The next day, I unmold the cake, place it on a glass, and carefully lower the side of the pan. I remove the plastic wrap, and here’s the beautiful cake. I turn it over onto the base and begin piping. I use a large piping tip. These tips are perfect because they allow for good coverage without a spatula, and it’s a very easy way. I spread the cake with a straight icing tool and then use one with a wave design. In my case, I piped very quickly because my idea is to help people who don’t know how to pipe, and this is a perfect way to achieve a beautiful cake without the hassle. Then you can decorate it however you like. In my case, I put a little drip on one side of one cake, and on the other cake, the drip covers the entire surface. I place crushed cookies on the base of the cake, also a little on top. With the leftover cream, I make some small decorative details. I had some dried raspberries that I also used for decoration, and of course, some decorative carrots that look beautiful on this cake. And look at this supreme slice. It has three layers of cream, the cake filled with carrots, with that beautiful color from the brown sugar and walnuts. A beautiful, healthy, and delicious cake. Honestly, once you eat a slice, you want to repeat it until you finish it. This cake is truly delicious. If you liked this recipe, share it with your friends, family , or anyone else who wants to enjoy a delicious and easy-to-make cake. Subscribe to the channel if you haven’t already. And if you’re already subscribed, thank you so much. Also, share my channel on your social media so more people can learn about it and be encouraged to subscribe. Thank you for all the love you give me. It makes me so happy to see that so many of you follow my tutorials, enjoy them, and make them at home. I read all your comments, although sometimes I don’t have time to respond to everyone. I’m truly sorry . And a very special thanks to the channel members. I love seeing you here. I know you love me so much, and I love you too. I make these tutorials with a lot of love, always thinking of you and hoping we can have easy, practical, and effective recipes, because I know we don’t always have time, even though we love baking. With a well-made, quick, and healthy cake, we always look good. Thank you so much, and see you soon. This cake is a true delight for those who enjoy soft, aromatic flavors . Coconut, vanilla, and poppy seeds combine here to create something truly special. It has a delicate, creamy texture and a flavor that wins you over from the first bite. Let’s prepare it together step by step. Let’s start with the sponge cake. In a bowl, whisk the egg whites, about 350 g. Add a pinch of salt and begin beating until they begin to foam. When they are foamy, gradually add 200 g of sugar while whisking. You’ll see how the mixture transforms into a firm, glossy meringue. At this point, add 150 g of unground poppy seeds and mix with gentle, circular motions. Then, add 100 g of shredded coconut. Finally, add three tablespoons of flour, always being careful to ensure everything is well combined but still fluffy. Pour the mixture into a mold lined with baking paper. Smooth the surface with a spatula and place it in the oven preheated to 180ºC. It will take 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Once it’s baked, let it cool completely. And if you want it to be even juicier, you can drizzle it with four or five tablespoons of milk. This is completely optional. For the cream, start by hydrating a 15g sachet of gelatin with about 40ml of water. Let it rest for about 10 minutes, while simultaneously whipping 500ml of very cold cream. Add two sachets of vanilla sugar and beat until it has a firm, creamy texture. Then, add 200ml of condensed milk. Mix everything gently until the cream is smooth, lump-free, and delicious. Next, add 300g of very cold mascarpone. We blend until it’s completely combined and we obtain a smooth, creamy spread. We heat the gelatin for a few seconds, just until it dissolves, and then we add it to the mixture little by little while we continue beating gently. Once it’s ready, we cover the cooled cake with a generous, even layer of cream. And now comes the most beautiful part. We decorate however we like. You can do it with shredded coconut, poppy seeds on top, or even fresh fruit for a touch of color. If you like, you can trim the edges to make it even more even, and then we divide it into portions as you like. And that’s it. It’s a dessert that not only pleases the eye but also wins you over with its flavor. It’s ideal for sharing, celebrating, or simply enjoying for no reason at all. I hope you’ll be encouraged to try this recipe and that you enjoy it as much as I do preparing it. And if you haven’t yet, I invite you to subscribe to the channel to continue sharing recipes like this one. To all my followers and channel members, thank you from the bottom of my heart for always being there. Thank you for sharing my recipes, for commenting so lovingly, and for helping this community continue to grow every day. See you very soon with a new recipe. A huge kiss, thank you very much, and see you soon. Hello friends, welcome to my channel. Today we begin with the first part of a very simple and delicious recipe , Medoví Espartac biscuits. In this video, I’ll show you a fundamental part of the process so you can make them at home with ingredients we all have at hand. Stay with me, subscribe, and learn this easy and delicious recipe. Preparation: In a heat-resistant bowl, place three eggs, half a teaspoon of salt, and 200g of white sugar. Mix a little to combine and add 70g of honey and 70g of 82% butter. Place the bowl in a double boiler over a saucepan where the water is already boiling. Stir the mixture until it reaches between 50 and 55ºC. When the mixture reaches this temperature, turn off the heat and add two teaspoons of baking soda . Stir constantly until well combined and foamy. Remove the bowl from the double boiler and transfer it to the mixer bowl. Let it cool for two or three minutes. Add 500g of sifted flour. Add all the flour at once, as I do. Attach the mixer paddle and mix on speed number one. Half a minute and a minute, just until combined. You can also mix manually with a wooden spoon if you prefer. The mixture will be quite liquid. It falls in a ribbon, similar to the macaron mixture. Stretch plastic wrap on your work surface. Pour in the warm mixture and wrap it into a package, as shown in the video. Once wrapped, place the mixture in the refrigerator to rest for 2 to 3 hours, or overnight is better. Here I show you the same recipe with a small change. Instead of 500g of all-purpose flour, I use 350g of all-purpose flour and 150g of pure cocoa. Then I add them to the egg-sugar- honey mixture, just like the original recipe. I stir very well and transfer this mixture to another package that I also keep in the refrigerator. So, one package is the recipe for Medovi and the other package with cocoa is for the Spartac biscuits. The dough should look like this, similar to a fondant dough. I’m going to weigh each piece, which is roughly 100g. I’m going to roll out the dough and cut it with an 18cm diameter circle cutter. You can make so many things with this dough. You can make number-shaped cakes, letter-shaped cakes , or simply roll it out and cut it however you like. It also works well for small, round, or square cookies. The possibilities are endless. You can also roll it out into a rectangle and form a Swiss roll, filling it with the cream I’m going to show you or any other cream you prefer. On my channel, you can find tons of ideas, different types of creams, and extra-firm and delicious fillings, perfect for this type of dough. I pierce them with a fork to prevent them from puffing up. I’m also going to weigh the Spartac dough, and you’ll see that both doughs weigh approximately 1kg each. I’ll use the same technique to roll them out, adding a little flour to prevent them from sticking. Once I have all the layers rolled out, I’ll bake them. In my case, I use a convection oven at 170°C. I can bake three baking sheets at once with two biscuits per baking sheet. Therefore, you’ll have baked all the layers in a matter of minutes. It takes approximately 10 to 15 minutes in total. Before baking, I brush off the excess flour from the biscuits. Here I show you all the biscuits stretched out on baking paper, which is a very practical way to handle them without them sticking or deforming. After baking, I let them cool slightly on the same paper so they can be easily removed. Remember that the biscuits bake very briefly, just 3 minutes per batch. You can stack the biscuits on top of each other, wrap them in plastic wrap, and store them in the refrigerator. If you only want to store the unbaked dough, it can be stored in the refrigerator for up to 3 days. If you want to freeze it, it can be kept in the freezer for up to 4 months. Baked biscuits can be stored in the refrigerator wrapped in plastic wrap to protect them and prevent them from drying out or absorbing odors for up to 15 days. I hope you enjoyed this recipe. If you’re not subscribed yet, do so so you don’t miss any new content. Share this recipe with your friends so they can enjoy it too. Save this tutorial because a part two will be coming soon. In the next video, I’ll show you in detail how to fill these biscuits to create two traditional cakes: Medovic and Spartac. These are very popular desserts in several Eastern European countries, especially in Russia and its surrounding areas. Stay with me to discover the decoration and filling that will make these cakes irresistible. Don’t miss it, you’ll love it. Thank you very much, and see you soon. Welcome to the second part of this delicious recipe. In the previous video, we prepared the biscuits or base cookies for the Medovic and Spartac cakes together. Today, in this second video, I’m going to show you how to fill, assemble, and decorate them step by step. Before we begin, I want you to see how this cake looks after it’s set. Look at this soft texture. It’s easy to cut with a fork. It’s tender, moist, and delicious. After a day in the fridge, the cream penetrates the sponge cakes, and the result is a spectacular cake. Smooth and elegant, it melts in your mouth. It’s a true spectacle for the senses. In this tutorial, I’ll also teach you how to make a spectacular cream with just three ingredients: the famous Butterganache. It’s a versatile, easy, and perfect cream for both filling and decorating. I’ll show you how to adjust its texture according to your needs. It can be firm for filling, soft for topping, or lighter for piping. The important thing is to know how to work it, and I’ll explain everything step by step. Stay with me until the end because, in addition to assembling and decorating the cake, I’ll share all my tricks and recommendations so this recipe turns out perfect the first time and you can repeat it as many times as you want. Here, I’ll show you two types of whipped cream, heavy cream, or whatever it’s called in your country. I have Puratos ambient vegetable cream and animal-derived cream. For this recipe, I’m going to use Puratos ambient vegetable cream . I’m going to use 250 ml. I transfer it to a bowl and, using a hand-held whisk, beat it until it forms peaks, obtaining a firm, stable cream. Once whipped, I set it aside. In another container, I place 700g of yogurt or sour cream with 30% fat or similar. I also add 80g of powdered sugar. I sift it directly onto the yogurt and beat everything together until the two ingredients are fully combined. When I have both mixtures ready, I combine them in the same bowl. I beat everything together for about 30 seconds, or at most a minute, until I obtain an airy, creamy, and smooth cream. This type of cream, thanks to the sour cream, has a firm texture and an incredible flavor. Look, this consistency is perfect; it provides impeccable creaminess and a delicious touch, very different from other creams. Now I’ll show you how to candied cherries quickly and easily. I’m going to use frozen cherries that I let defrost for an hour. I place them in a saucepan along with the juice from the bag. Optionally, you can add a teaspoon of sugar. It depends on how sweet you like them. I bring the mixture to a boil and let it simmer until it begins to simmer. Meanwhile, in a small glass, I dissolve two teaspoons of cornstarch in a little water, about 20 or 30 ml, just enough to dissolve the cornstarch. When the cherries begin to simmer gently, when they make their first simmer, I add the cornstarch mixture to thicken it. I stir well and let it boil a little longer, stirring constantly until it thickens. Then I transfer everything to a wide plate, spread the cherries evenly, and cover with plastic wrap to let them cool completely before using them. You can do this step in advance. In fact, it’s ideal to do it the same day you bake the cookies for the cake. This gives the cherries time to cool completely before using them. But if you prefer, you can also candied them right away; it’s completely optional, and you decide how to organize yourself. Now it’s time to assemble the cake. Here are the two packages of cookies I prepared the day before. If you didn’t see how to make them, you can already find the video on my channel. I start with the cookies for the Medovit cake. On a cake stand or a plate, whatever you have on hand, I place half a teaspoon of cream, spreading it a little, just so the first cookie sticks and doesn’t slide. I place the first cookie and on top, add two or three tablespoons of cream. I distribute it evenly over the entire surface. We’re going to use all 14 cookie layers. We’ll alternate layers of cream only, layers with cream, and the candied cherries. I do it like this: one layer with only cream, and the next with cream plus a few cherries we prepared earlier. And I repeat this pattern until I reach the last one. Once I’ve placed about 10 or 11 layers of biscuit and cream, it’s time to set up the cake stands. First, I place a strip of clear plastic about 20 cm high. Then, I fit a cake ring around it to hold it in place. I put some rubber bands around it. And then I continue assembling the cake. Cream, biscuit, cream, until I’ve placed the full 14 layers. Once I’m done, I carefully press the entire assembly, especially now that I have the mold in place. It’s the ideal time to press lightly and ensure the cake is as straight as possible. This helps the cream spread to the edge and the cake takes shape from the inside. Now, to protect the last biscuit layer, I place plastic wrap on top . This prevents it from drying out while it rests. Here I show you how I made the same cream with the same recipe and the same amount to fill the biscuits for the Spartac cake, the cocoa ones. Since I only have a few candied cherries left, this time I’m going to use them in only a few layers. I fill three biscuit layers with cream, and on the third or fourth layer, I place a few cherries on top. I repeat this same pattern until I reach the last layer. Once assembled, I place the plastic wrap just like I did with the previous cake. I cover it well and place both cakes in the refrigerator to rest overnight. This rest is key for the cookies to hydrate, the flavors to blend, and the cakes to be soft and perfect for decorating. This is the last step and the last recipe I’ll show you in this complete tutorial. It’s the famous Butter Ganache, also known as Magic Ganache. An easy, practical recipe that always turns out well. I’m going to use 250 ml of room-temperature vegetable cream, 250 g of white chocolate, in this case, sedated chocolate, and 250 g of unsalted butter, softened to room temperature. First, I place the chocolate in a heat-resistant container. I add only part of the cream and place it in the microwave to heat. Once it’s hot, I add the rest of the cream I had reserved, this time cold. I run it through a blender to emulsify the mixture well. This method has a great advantage: By adding part of the cold cream after melting the chocolate, we achieve a more stable, creamier ganache that cools faster without overheating the mixture. And with that, we have a perfect base for our final cream. Now, I set the chocolate ganache aside to cool a bit. Look, it’s less than 40°C (104°F) and it will continue to cool while we beat the butter. I’ll add 250g of softened butter and beat it for a few minutes until it’s very foamy and light. I run it down the sides of the bowl to combine all the butter and make sure it’s smooth. Next, I add the chocolate ganache in several batches and continue beating with the hand mixer until I get a perfect ganache. Look at this texture; this is how it should be: smooth, creamy, and easy to work with. When you run a spatula over it, it should glide effortlessly, but it shouldn’t be too hard or brittle. If you’re working in a cold place, the ganache can harden quickly. In this case, you just need to heat it in the microwave for a few seconds to restore this smooth texture. Now, I take the cake out of the refrigerator, which is now cool and firm. To unmold, I use a knife or a long spatula, whatever you have on hand, to separate the cream from the plastic without damaging any of the cookie layers or the cream itself. I carefully unmold it and see how it looks. A very straight, firm, and perfect cake to work with. Now, using a spatula or whatever tool you prefer, we’ll begin to cover the cake with this smooth cream little by little, lining it layer by layer so that it looks perfect. Now I add the first layer of cream over the cake. I carefully spread it evenly. Since this first layer is quite thin, I add a little more cream without putting the cake in the fridge yet. I want to thicken the coating so that it’s a slightly thicker layer , but without overdoing it, because the cake is tall, and the amount of cream we prepared should be enough to cover it all. Once I’ve smoothed the cake well with the white cream, I put it in the fridge for about 10 minutes to set. And here I want to show you a trick that I love. I’m saving a couple of teaspoons of the chocolate spread for the final decoration. I’m going to tint the leftover spread. I’m going to tint it pink, but you can choose any shade you prefer: a softer, pastel shade, or a deeper, darker shade. Then I microwave the tinted spread for a few seconds, just 10 seconds or less. When it comes out, The cream becomes quite liquid. This texture is ideal for dripping when decorating the cake, meaning the cream drips and runs down the edges. If you prefer to cover the entire cake, as I’m going to do, I’ll let the cream sit for a few minutes to temper and return to a more manageable texture, a little more liquid than before, but still ready to work with. I’ll place the liquid cream on top of the cake and spread it down all the sides, covering it completely. It’s a small amount, but this way I’ll cover the entire cake. This same cream works for several applications and is perfect. It’s very smooth, doesn’t crack, and ensures a professional finish. Always remember, a good base, a straight cake, and a good cream are the key to perfect cakes. If you do this, you’re guaranteed success in making and decorating your cakes. Once the cake is smooth, see how it turns out. Perfect. This cream is very easy to make and very easy to do. The proportions are simple: one to one to one. If you use 250 ml of cream, you’ll need 250 g of white chocolate and 250 g of unsalted butter, softened to a soft consistency. It’s easy to do. Now for the decoration. It’s also very easy, but the result is very pretty and elegant. I’m going to use a small spatula, the smallest in my set. With it, I’m going to make a kind of petal, taking a little bit of cream and gently tapping the cake so it adheres. You can make two, three, or four petals, as you like. Then I’ll add some white or silver pearls. It makes a very fine, very elegant decoration. On top, I’m going to decorate with a little bit of leftover cream so you can see the texture . You can also use a piping bag without any problem. Depending on what you need, you can let this cream cool to harden a little or heat it for a few seconds in the microwave to give it a more liquid texture. This cream is amazing, I 100% recommend it. Now for the second cake. I’m going to prepare the same amount of magic cream and line this cake as well. This time I’m going to decorate it with a chocolate drip. I’m making it with a little dark chocolate, cream, and a little butter. I heat it well, but I don’t add it hot to the cake. For the final decoration, I’m going to use all kinds of chocolate I have stored in a box: Kinder Bueno, Kitcat, chocolate coins, some heart-shaped marshmallows, and some Pringles pearls. And so I have both cakes decorated with an elegant, pretty, clean, and very easy-to-achieve finish. I hope you enjoyed this entire tutorial. I hope you learned something new and that my tips helped you. If you’re not yet subscribed to my channel, I invite you to do so. And if you liked this content, please share it. Help me make more people aware of my work, my recipes, and learn with me. Leave me a comment; I’d love to read it, and you’ll also help the channel gain more engagement and help the tutorials reach more people. Thank you very much for being here and see you soon.

Hoy les traigo un video con mis mejores recetas de pasteles, cremas y rellenos.
Si les gusta, apoyen el canal con un like, compartan y suscríbanse.
01:47-1-Crema Extra Firme de Plátanos
4 plátanos maduros
50 g mantequilla
50 ml jugo limón
120 g azúcar
300 ml leche
3 yemas de huevo
50 g maicena
500 ml nata fría

07:11-2-Crema de Mandarina y Limón
4 o 5 mandarinas y 3 o 4 limones
1/2 taza de azúcar
50 gramos de maicena
500 gr de nata muy fría
4 huevos medianos

12:13-3-Crema Kinder Bueno
400 ml de nata fría
250 g de mascarpone
2 cucharadas de cacao en polvo
60 g de azúcar glas
3 cucharadas de Nutella

16:07-4-Crema Belga
500 g de leche condensada
60 g de maicena
250 g de nata para montar
350 ml de leche entera
300 g de chocolate blanco

20:49-5-Mousse de Chocolate y Nutella
📌mousse de chocolate:
1 litro de nata para montar
20 g de gelatina sin sabor
250 ml de agua fría
150 g de azúcar glas
250 g de chocolate negro
2 cucharadas soperas de Nutella

33:18-6-Cómo Hacer Crema Suiza EXTRA FIRME
370 g de claras de huevo
700 g de azúcar blanca
1000 g de mantequilla sin sal

41:30-7-¡Betún Extra Firme Con Solo 2 Ingredientes
Crema de mantequilla
500 g de mantequilla
500 g de leche condensada

52:07-8-Crema Extra Firme de Caramelo y Chocolate Negro
300 g de azúcar
500 ml de nata
50 g de mantequilla
350 g de chocolate negro

57:55-9-Merengue Italiano Extra Firme
375 gramos de azúcar común
100 ml de agua
150 gramos de claras de huevo
2 sobres de azúcar de vainilla

01:05-10-¡Así se hace el pastel más rico
Bizcocho de chocolate
300 g harina
250 g azúcar
50 g cacao puro
½ cucharadita sal
3 huevos
400 ml leche
150 ml aceite
80 ml café
1 cucharadita bicarbonato de sodio
1 cucharadita polvo de hornear

Crema de yemas
4 yemas
½ cucharadita vainilla
150 g azúcar
250 ml leche caliente
20 g gelatina
100 ml agua
500 ml nata fría

01:11-11-Pastel de zanahoria
Para el bizcocho
250 ml de aceite de oliva
400 g de azúcar moreno
8 huevos
500 g de harina
1 cdita de canela
1 pizca de sal
15 g de polvo de hornear
100 g de almendra molida
1 cda de esencia de vainilla
500 g de zanahoria
100 g de nueces

crema de queso
500 g de mantequilla
250 g de azúcar glass
600 g de queso crema

relleno de frutos rojos y piña:
2 tazas de nata vegetal
1 lata pequeña de piña
2 cdas de mermelada de frutos rojos

01:22-12-Pastel Fácil con amapola
10 claras de huevo
Una pizca de sal
200 g de azúcar
150 g de semillas de amapola
100 g de coco rallado
3 cucharadas de harina

01:28-13- (Medovik):
3 huevos
½ cucharadita de sal
200 g de azúcar blanca
70 g de miel
70 g de mantequilla
2 cucharaditas de bicarbonato de sodio
500 g de harina común

Spartak
3 huevos
½ cucharadita de sal
200 g de azúcar blanca
70 g de miel
70 g de mantequilla
2 cucharaditas de bicarbonato de sodio
350 g de harina común
150 g de cacao

01:34-14- pastel con 14 CAPAS
crema de relleno:
– 250 ml de nata vegetal ambiente
– 700 g de yogur
– 80 g de azúcar glas

cerezas confitadas
– 250 g de cerezas
– 1 cucharadita de azúcar
– 2 cucharaditas de maicena
– 30 ml de agua

Butter Ganache
– 250 ml de nata
– 250 g de chocolate blanco
– 250 g de mantequilla
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¡Tu apoyo significa el mundo para mí! 💕 La repostería siempre ha sido mi mayor pasión, y mi sueño de toda la vida ha sido abrir mi propia pastelería. Ahora, a los 50 años, sigo ahorrando cada centavo para hacer ese sueño realidad.

Con tu ayuda, puedo estar un paso más cerca mientras sigo compartiendo contigo mis mejores recetas, trucos y secretos de repostería. Cada pequeña donación hace una gran diferencia, y lo agradezco de todo corazón. ¡Gracias por ser parte de este camino! ❤️👇
https://www.paypal.com/donate/?hosted_button_id=3HKKD9J4QV87N
https://buymeacoffee.com/tundescakes
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Listas de reproducción con mis Mejores recetas:
👉Cremas para Tartas: https://www.youtube.com/watch?v=YwjdgqqXzKg&list=PLycSQfngw8u18jn4cY5RzkRgH5uLeybCL
👉Bizcochos: https://www.youtube.com/watch?v=98uXCn-Slrs&list=PLycSQfngw8u2m_tAE0uXdZpYrzFZXgjP_
👉Recetas Completas: https://www.youtube.com/watch?v=HQQC1ly8ecI&list=PLycSQfngw8u3IDD4M8I0UcpXtFsccxLrK
👉Recetas Fáciles SIN Horno: https://www.youtube.com/watch?v=3QKuSl2LdgI&list=PLycSQfngw8u1ZZ99jgfENfyjmlVanfyOh