🔴KALABALIK DAVET SOFRANIZA HAZIR PASTA LEZZETİNDE BORCAM PASTASI TARİFİ👌 İKİ DİLİM YEME GARANTİLİ 🤭

Bugün sizlere büyük küçük herkesin severek yiyeceği, çikolataya doyuran, hazır pasta lezzetinde bir borcam tatlısı tarifi hazırladım. İlk kez yapacak kişilerin de kolaylıkla yapabilmesi için videomda tüm detayları anlattım. Şimdiden tarifimi deneyecek olan herkese kolaylıklar diliyorum.

KEK MALZEMELERİ

su bardağı ölçüm: 200ml
çay bardağı ölçüm: 125ml

3 orta boy yumurta
(+ kremadan kalan yumurtanın akınıda ekledim)
1 su bardağı şeker
2 dolu yemek kaşığı kakao
1 su bardağı süt
1 çay bardağı sıvı yağ
1pk. kabartma tozu
1pk. şekerli vanilin
2 su bardaşı un
keki Islatmak için: 1 su bardağı süt

Kakaolu Krema için malzemeler:
1 litre süt
1 su bardağı şeker
2dolu yemek kaşığı nişasta
2dolu yemek kaşığı un
1 yumurta sarısı (akını kek harcına kullandım)
4 silme yemek kaşığı kakao
az çikolata parçaları
1 vanilya
1 paket sade toz krem şanti

GANAJ İÇİN
1kutu sıvı krema
80gr.lık 2paket bitter ve sütlü çikolata

Üzerini süslemek için çikolata ve fıstık file badem kullandım. elinizde mevcut farklı malzemeleri kullanabilirsiniz.

A-Z Hazırlayan : YEŞİMDEN LEZZETLER 🙂

Pratik ve lezzetli tarifler için kanalıma abone olmayı , beğen tuşuna basıp, tarifime puan vermeyi unutmayın lütfen. Ayrıca tarifimi faydalı bulduysanız eğer daha çok kişiye ulaşması için paylaşabilirsiniz.

#borcampastası #pastatarifleri #pratiktarifler #yeşimdenlezzetler #keşfet
Hello everyone. In today’s recipe, I’ve prepared a delicious Pyrex cake . It’ll look and taste great at a large gathering. It’s a delicious recipe guaranteed to please two slices. I’ll get right to the details. Enjoy! We’ll start by preparing the cream for our Pyrex cake. I added a full cup of granulated sugar to about 1 liter of milk. Then, I added two tablespoons of flour and starch each. I also have four tablespoons of cocoa powder. After adding that, I added just the yolk of one egg to the cream, setting aside the egg white for the cake . I first mixed all the ingredients in the milk with a whisk until it reached a smooth consistency . Then, I’ll put the pot on the stovetop and bring it to a boil . While cooking the cocoa cream, don’t leave the stove and stir constantly. Otherwise, it can get lumpy. Stir from the bottom to prevent it from sticking to the bottom of the pot. This way, it will thicken quickly , and our cream will be ready. When the thickened cream begins to simmer, I turn off the heat and set the cocoa cream aside. At this point, I add a package of vanilla sugar and some chocolate chips to the cooked cream and mix them well. Let the cream cool , seal it in a freezer bag, and refrigerate it. I also recommend stirring it occasionally to prevent a skin from forming. In fact, it’s more practical to make this cake if you prepare the cream the day before and refrigerate it . I seal a cut-out freezer bag so it touches the cream and refrigerate the cooled cream. Now I’ll prepare the cake for my Borcan cake. Remove the eggs and milk from the cake ingredients beforehand so they’re at room temperature . For the cake batter, add three eggs and the remaining egg white from the cream to a bowl. Add a cup of powdered seeds to the eggs and a pinch of salt. Then, I beat the mixer on low speed, then increase the speed to high for 2-3 minutes. Beat the eggs and sugar until they reach a creamy white consistency, then add one cup of milk. Add about a teaspoon of oil, and beat for another 5-10 seconds . Don’t overbeat to avoid deflating the eggs too much. Now I’m going to add the solid ingredients , and be sure to sift them as well. I sifted two cups of flour and two tablespoons of cocoa powder into a sieve. I also added one packet of baking powder and one packet of vanilla sugar. Sift all these ingredients together before adding the cake batter. When making a cake, make sure to sift these ingredients to ensure a nice, fluffy cake. I also beat the eggs on low speed until all the ingredients are incorporated, then scooped the edges together to form the cake batter. I want to show you the final consistency up close. This way, it should be fluid. Please don’t thicken the cake batter by adding too much flour. I’m making the cake in a large baking dish, and I lightly greased the bottom of the baking dish beforehand and poured the batter into it immediately . I smoothed the top with a spatula, then smoothed the batter inward with a spatula, as seen in the video, to ensure even baking . Meanwhile, I preheated my oven to 180°C (350°F) and preheated it for 5 minutes. We’ll bake the cake in the preheated oven . I baked the cake for a total of 25 minutes without opening the oven door . Please check the oven settings according to your own oven. You can also check the doneness by inserting a skewer at this stage. Now, set the cake aside and let it sit for a minute . Then, I poured a glass of cold milk over the cake, making sure it covers the entire surface. As you can see, the cake quickly absorbed the milk, leaving a very soft cake. Now, set the cake aside and I took the cocoa cream out of the fridge. As you can see, it’s thickened . Now that the cream has cooled, I added a bag of powdered whipping cream to it and whisked it in. This whipped cream will make your cream lighter in flavor and give it a nice, frothy consistency . Those who don’t want to use whipped cream can use half a package of liquid cream at this stage. Let me show you the consistency . It’s a wonderful pastry cream. You can use this cream in any dessert you like with confidence . It’s a delicious cream recipe. I pour all of the cream over the moistened cake, smooth it out nicely, and spread it evenly . Then, I put my Pyrex cake in the fridge. After it has rested in the fridge for about an hour, I prepared a ganache for the top . When making chocolate ganache, always use a liquid cream with a 35% fat content . This will give your ganache a thicker and more beautiful consistency. We won’t boil the cream on the stove. Once heated, immediately turn off the heat and set aside. Add one package of dark chocolate and one package of milk chocolate to the heated cream , stirring quickly to melt the chocolate thoroughly. Pour the entire chocolate ganache mixture over the cooled Borcam cake . Once the cake is smoothed and evenly spread, I’ll place the Borcam cake in the refrigerator overnight . If you don’t have time, letting it rest for 3-4 hours is sufficient. However, for this type of Borcam cake, a day of resting will enhance its flavor and texture. After a day, you can cut the cake into your desired sizes, decorate the top as you like, and serve it . I cut it into 15 pieces in total, but you can even divide it into 24 smaller pieces if you prefer. This is a delicious, chocolate-infused Borcam cake recipe. I’d like to take a slice and give you a closer look at its interior. So, today I wanted to share a delicious Borcan cake recipe with you—a rich, chocolate-rich, and delicious dessert that tastes like a ready-made cake. I hope you enjoy it. If you like it, please don’t forget to like it, share it with your loved ones, and subscribe to support my channel. See you again with new delicious recipes. Goodbye. Stay healthy.

KAYNAK