For this cake a lot of people waiting. At least I think so:) I did it some time ago with no intention of publishing rule, because something like this has not been an. But when I showed it to my Facebook Profile, I received many requests for the recipe for this cake. I promised, that I will try and be tried. Today I present to you a recipe for a tasty cake in two flavors – nutella i wanilia. Tastes very good fit together. Cake is not too sweet, and this just in time. I recommend a very!
This is my own recipe.
Ingredients for the sponge:
- 4 eggs (separate the yolk and the egg white)
- half a cup of caster sugar * + 1 vanilla sugar
- half a cup of plain flour +2 tablespoons
- 3 tablespoons of potato flour
The bottom of the springform pan with a diameter of 22cm parchment paper for baking, Nothing sides of greased.
Beat the whites to stiff peaks with a pinch of salt, at the end of churning add the sugar in batches, then add one egg, whisking all the time. Sift the flour and add the beaten egg,. Very gently stir. I'm doing it on the lowest speed mixer. The finished weight transfer to the prepared springform pan, align the top.
Bake in oven preheated to 175 ° C for about 35 minutes or so. dry stick. After this time, remove and leave to cool completely. Cut the top three. Each deck soaking.
To soak:
- half a cup of lukewarm water
- 2 tablespoons vanilla extract
Ingredients for the mass of nutella:
- 300g mascarpone
- 3 heaping tablespoons of Nutella
Nutella cream cheese and put in the mixer bowl and beat together until fluffy.
Ingredients for the mass of vanilla:
- 300g mascarpone
- 100ml strongly chilled whipping cream
- 3 tablespoons granulated sugar
- 1 package with real vanilla sugar or grains with a vanilla pod
All components of the mass of vanilla put in the mixer bowl and mix together until fluffy.
Gear sponge.
The first place on top look, put on the weight nutellową, align the top. Cover with a second counter. Some mass vanilla aside for occupancy sides and top of cake. The remaining weight put on the second deck and align. Cover the last counter. The top and sides of cake spread with remaining ground vanilla. Freely decorate. For me it is a decoration of mass buttered on Swiss meringue step by step video instruction, about which you can read in the previous entry.
cup = 250ml
And that's cake, that I made for my friend, the christening of her daughter:
Enjoy!
Hello. Have mascarpone for both masses to be chilled?
Always chilled mascarpone for whipping.
Hello, plans to make a birthday cake for her husband… Virtually all recipes are made from mass which includes the mascarpone cheese and cream cake… My question is: if it does not dissolve gelatin or without smietanfixu? Can for sure add something? Regards 🙂
There is no provision in the gelatine or the more śmietanfixu. I never use, cake stand stiffly and nothing happens to them.
Witam☺ would like to add an additional third cake weight Oreo cookie raspberry cream or mascarpone. How do you think one of them will match or better let it go and do it according to recipe?
Thank you for your reply lovely ☺
Witam czy do masy z nutellą nie trzeba kremówki ? pytam ponieważ we wszystkich twoich kremach jest serek mascarpone i kremówka z góry dziękuję za odpowiedź.
Jak na razie twoje kremy które robiłam są pyszne
Nie trzeba. Można dodać ale nie więcej niż 100 ml.
Regards!
Hi, robiłam twój tort już 2-3 razy i za każdym obie masy mi się rozpływały na boki podczas przekładania biszkoptu. Co robić?
Mega smacznie ^^
Masa nie powinna wypływać, na pewno wystarczająco dobrze schłodziłaś składniki i ubiłaś?
Chciałabym upiec mamie tort na 60 birthday, będzie ponad 30 people, posiadam blachę 35×38, potrzebuję porady jakiej ilości składników mam użyć? I would be grateful for your help, I greet.
Musisz przeliczyć po prostu proporcje.
Regards.
Zycie mi uratowalas. Mieszkam we Wloszech i dzis wyprawiam urodziny corki. Wczoraj wieczorem zaczelam robic krem wg przepisu mojej kolezanki i wcale mi nie wyszedl. Niestety tu nie ma kremow gotowych z paczki jak w Polsce i znslazlam ten przepis. The 8 rano bylam juz po mascarpone. Kremy wyszly wspaniale. Nie moglam powstrzymac sie przed podjadaniem. Od dzisiaj to bedzie moj ulubiony tort. I hope, ze gosciom bedzie rownie dobrze smakowalo. Thank you
I am very happy, że przepis się przydał a masa smakowała.
Regards!
Słodka Babeczka jak długo i gdzie można przechowywać ten krem na bezie? Czy jeśli zrobie go dzisiaj to bez problemu wytrzyma ma do niedzieli? Jeśli tak to czy udekorowac juz dzisiaj babeczki tym kremem czy lepiej poczekać do soboty wieczorem?
Thanks and regards 🙂
Krem należy przechowywać w lodówce, ale jeśli będziesz dekorować potem, to należy go wyjąć szybciej przed dekorowaniem, bo to jest masło, więc będzie twardy. Zresztą tak samo przed spożyciem, należy wyjąć szybciej z lodówki, żeby krem trochę zmiękł. Co do dekorowania babeczek, to wszystko jedno kiedy to zrobisz, bo krem zachowuje doskonale kształty, only every, to chyba świeższa babeczka jest smaczniejsza?
Regards!
Dziękuję Babeczko!
A babeczki mam takinorzrpis gdzie zachowują świeżość do 5 dniu. They are soft and moist 🙂
Regards 🙂
Ann, Portfolio brilliant as you have a recipe to share 🙂 If it is not a secret, to prześlij mi na maila.
I greet!
Hi, how you decorated the cake ? said florets are made? ?I greet, is beautiful
In an earlier entry, everything is described, and even a video, I recommend to see, it's a lot easier. Here is a link to this entry: http://babeczka.zuzka.pl/2013/10/krem-maslany-na-bezie-szwajcarskiej/
Sweet Babeczko, or by infiltration can be used instead of the aroma extract?
Regards 🙂
Ie oil? To jednak nie to samo, I really do not like them, but if it suits your needs then you can add a few drops.
Hello, I would like to make this cake for his birthday, Birthday so chose. The cabinets in arrears me packages chopped walnuts and almonds. Can I add to the biscuit? What would be better – almonds or walnuts? And how to add ground, and then subtract how much flour?
Tyyyle questions but I want to make the best birthday cake 😀
Yours sincerely!
To give you the proportions on sponge cake or almond nut, I would have to first bake the sponge cake… But can you use the recipe for a cake Ferrero Rocher, and in place of cocoa add flour.
Good luck! 🙂
Visionary culinary needs advice! What if you could take two biscuits – Chocolate Vanilla one another and are each divided in half? Then you would have two dark 2 bright tops postponed the masses…
My concern: cake will be too high and it will be hard to cut and transport.
What do you think?:)
It will not be too high, I did a rainbow cake, who had 6 layers and Kroll quite well. You just have to remember, to increase the amount of weight.
Welcome
I will add that at the beginning of fall in love with every recipe you gave ... what should be the Footsteps Sweet Sorceress 🙂 But I have a question about this cream , because I like the most he would like to belong only to cover the ground iced cake and I already know that it can not be the cream ... so why do not you propose me something ? Only without the alcohol because it's for the kids too 🙂 Yours sincerely
Thank you for the kind words 🙂
At the frosting is the best weight butterfish, unfortunately, very tasty. or pudding. Cake can translate as much as possible at that cream, and only on the top you have to give a different weight. You can also make a cream-based Swiss meringue, ideally suited to the substrate and is tastier than plain butter.
Regards!
beautiful cake I wonder if I come out, I wonder if you can use to decorate pink icing and you have a cool idea to integrate it all together?:-) This will be my first ever cake and a little afraid that the task manage it 🙂
Thank you for the reply and delicious recipe for a cake that tasted my son on his birthday with as he wished the same as baked his sister:-) I will continue to take examples from your inspiration because in my opinion are very simple rules, I cordially greet:-))
I have a question in the sponge lady has not added baking powder???
There is no need to add the powder. Never add. Just good beat proteins.
I would like to break the sweetness of the cake by adding some jam, but totally can not imagine what would fit.. Any ideas? 🙂
To be frank, that I do not know, that could fit… 🙁
And if I wanted to decorate a cake with icing plastic, it will not be as heavy weight? I mean if not flatten under the weight of decorations and cream it starts running out the sides:)
Easy weight of the weight of the icing, just remember, that the icing does not use a mass-based cream, I melt frosting, must be different, np. butterfish.
Dear tell me in what proportions replace sugar in this recipe for stewie. on the weekend I will hosted a person suffering from diabetes and I dream to finally not have to stall at the table
I have not used never Stewie, So I can not help, maybe some of the readers will be able to help.
Sugar is also present in the form of complex carbohydrates and also there, where it is not sweet. Natural sugar, which is present in the fruit or stevia, It simply from the viewpoint of the sugar-diabetic. People with diabetes will and without administration of insulin may eat only vegetables and not all, because peas, corn, Carrots, Beets are also a source of sugars. I know, because my son is ill now 7 years:(
I have a question where did you get mascarpone 300dkg everywhere are the 250dkg?
I've never seen such cheese. Always 250g. A 300g to 250+50 🙂
Regards!
Hello,
I baked this cake 2 times, for the first time according to regulation and the second time after his 😉
I actually like my cake is sweet, So as I baked a second time is when it comes to weight nutellową slaughtered her cream 30% and instead 3 tablespoons of Nutella gave 2 and came out delicious delicate flavor, when it comes to the weight of vanilla it has no objections and no mass 😉 butter on Swiss meringue gave only one tablespoon of powdered sugar and it came about 😉 Overall cake is delicious. I prefer cakes with whipped cream and fruits, but this is also about 😉
Regards
Thank you for your comment, I'm glad, that cake tastes.
Regards.
And I have a question about a biscuit. Leave it to cool in the cake tin or removing immediately and leave to cool? I always fall biscuits 🙁 Maybe your recipe I succeed.
I leave the baking tray to cool down completely. Try to bake with my recipe, maybe this time will not fall down.
Regards 🙂
Sponge cake came out beautiful, równiutki.
Now I will only use your recipe.
I am very pleased, that he went!!
I greet!
Hello!
I like to visit this page because sending the nomination to the Liebster Blog Award.
Here are my questions:
1. What dish / cake / dessert do you like doing the most?
2. Sweet wine or dry?
3. At parties prefer hot dishes and cold plate?
4. Which country are you an inspiration in the kitchen?
5. What dish would you recommend World?
6. Favorite dessert?
7. As long as you run a blog?
8. Natural dyes or artificial?
9. Events boisterous or among the top?
10. Your motto.
11. Do you like the kitchen or new traditions?
For more information on przykuchni.blogspot.com
Thank you for the award.
Regards.
hello
cake is gorgeous and I'm going to bake a:)
I just have questions 1. or biszkopy I nasaczyś Poor, bitter tea with lemon? (always soaking the cake but do not know if these flavors will suit) 2. or against the position of the cream of vanilla sponge cake I apply skin thin layer of currant jam? (concern or will it fit the taste??)
I greet and thank you in Advance for your response:)
As to soak, I think, that most such can be, while zastanowiłabym over the currant jam, because as far as to clear the cream will fit, I do not know how to play with the whole of flavor. But the kitchen is one big experiment 🙂
Regards and waiting for the result of the work (photos welcome).
Hello, today I was making this toricik the first time and is delicious. The guests were very happy. I have only one question In relation Swiss meringue. I was making it in the proportions 1:2:3 and with me it was a little hand so I did it with 2oog proteins and thus had to be added 600g of butter. The cream came out Ok, I loved the fun working on it, After pulling him flowers refrigerator were very hard and were heavily Butter flavor. Is it possible to reduce amount of butter, that the mass was more creamy and not so stiff when cooled down. I'm not a big fan of butter creams that is why I ask.… read more »
according to me you can not reduce the amount of small, weight does not come out as it should. But to the mass was soft, remove the cake from the refrigerator about. half an hour prior to.
Regards!
I baked a birthday cake for her son is light and delicious 🙂 I added to the white mass pears canned diced for children and were delighted:) Thank you for the recipe, I recommend to all.
I am very happy, the cake was a success and more importantly tasted! A pear in a white mass is a great idea!
Thank you for the comment and best regards:)
I did a cake today and I have to admit, that is very sweet and bland:( Can you soak it with something else, which adds to its character?
Very sweet? The weight is so minimal amount of sugar, they do not really know, how it can be too sweet. Well, but everyone has different taste. You can soak the water with lemon, then it will be sour, You can add a punch of alcohol, You can also try before applying the mass of vanilla sponge cake spread with jam some, Those that will fit the whole flavor. Difficult for me some advice, because we really enjoyed this cake for me and my guests was not bland…
Well we know that everyone has different tastes. How do I make cream cake is soaked with water with lemon, I do not know whether these tastes will fit.
I guess you have to try. A rubella I was doing the first time and came quite, quite.
Sweet Babeczko as usual attack Cie questions 🙂 So I wanted to make a second approach to spread your butter 😀 So the cake with a diameter of 24cm as it needs this mass butyrate? to double or triple the portions? what dye colors. I have the Wilton dyes and wanted me to do this lower layers of black, think, I'll make it with raven black color obtained? besides also need silver color but unfortunately I do not have such a dye – only the silver pollen – think, that I can add it to the butter cream? and that will come out at least a bit similar to the silver 🙂 Do you have any proven… read more »
Well, that's the cola… The diameter of the 24 podwoiłabym buttery mass ratio. I'm afraid, they do not get such a black color about what you mean, I have a bad experience with a black stain, a lot of the dye must be added , to obtain a satisfactory result. But I never colored cream pie, Only frosting, So maybe in this case it will be ok… Co. to srebrnego. How did cake frills, what I think, to add glitter to the mass, I added the test to a small amount and the glitter was gone. I'm afraid, that when you add the pollen, This is not to be seen. And again, but… for… read more »
and so I made sponge cake muffin with 6 eggs but next time will do the 7 this because I went out some low. what is the black color were right – add 2 Wilton dye pack and left a dark gray but, unfortunately, not black. Silver came out or not – threw it and I gave the pollen on top of the spray from Wilton in silver and was relatively ok. but it is a revelation in taste as to spread 🙂, So it was not my second approach and it was only just a bit better as the first time but the faith, with the 100 This will already… read more »
Once at the end of these roses must go:) Tylka Wilton No. 1M.
Yours sincerely Ann:)
Hello,
I have a question not directly related to decorating, and the relocation of cake on cake tin. From what I saw decorate you directly to the tin, which is secured by the paper and I can not imagine how you draw these papers, not to damage the roses? Today I tried their hand at a birthday cake for my mum and I'm afraid, so as not to ruin her the roses.
I cordially greet and let you know how it came out 🙂
Papers are small, planted just a little bit under the cake, I draw them after cooling the cake in the refrigerator. Roses are hard, I hold down lightly and gently pull papers:)
Good luck and best regards!
I'm going to bake this cake for his birthday comes 🙂 see if 🙂
Cake looks amazing! 😉 same I'm going to take advantage of the provision 🙂 but I wanted to know if 3 tablespoons icing sugar to 70 ml double cream does not make, the cream is too sweet?
But you do not give the same cream, only to have 300g mascarpone.
Beautiful cakes 🙂 I would like to ask, whether the cake tin 24cm to somehow increase the proportion of? and whether, if so, it's just the sponge and the cream and all? Regards 🙂
I'm glad, that cake you like:) You should increase the 20% components and the sponge cake and cream rather to translate it… I always prefer, that I was, than missing:) Hand cream with decorative roses do not need to change, These should be enough. If you have questions write:)
Something amazing! Cakes is a real masterpiece, and a great tribute photos, the whole arrangement, glasses, beads… it looks divine truth!
I am very pleased:) Thank you:)
hello, could I ask for help in increasing the proportion of ingredients for the sponge in diameter springform cake 26 cm in diameter?? I will be very grateful:))
You have to do with 1,4 portions.
OMG!! Marvel!!! Great made!! I admire and congratulate talent:)
I congratulate you?? This is what I have to say about your talent?:) But thank you very much for your words of appreciation:)
Regards:)
Beautiful! It looks great 🙂
It looks fantastic 🙂 As I saw it simply was struck speechless ;)))) There is an amazing ingredients and also very fit me 🙂 Freak !!!!!!!!!!
Thank you for words of appreciation:)
Zaśliniłam monitor is! At the sight of this cake! Wonderfully looks, and probably enjoyed it so.
Regards 🙂
So, It was delicious:)
Did you used to coagulate the weight after adding Nutella ?
Once I did that weight without a problem, I used to always cheese Piątnicy, now, almost every time mass is weighed. Do you know what could be the cause?
I never have a problem with the ground. Also use Piątnicy. Maybe too little is cooled?
I also weight the blighted. At the second attempt I added a little cream and she has a good.
You are a wizard! Your cake is a beautiful thing…
And there just sorceress:) but thank you, it's nice:)
The mass was beautiful decorations 🙂 with nutella and mascarpone, and I already did a sensational 🙂
Thank you very much:)
Asya beautiful are these pies
I prepare to do the butter cream-based Swiss
I do not know if I can do it
And why should not go? Do you have instructions for film, what is going to fail?:) you have to try!
or matulu, veritable works of art! and for this so beautiful image, up jaw-dropping.
really, Master cake.
About her, thank you very much for the delightful words!!:)
Interesting kolorysyka and craftsmanship 🙂
Already for some time lurking on the colors in the gel from Wilton. They give a great effect 🙂
Thank you for your kind words, and as for the colors, it in good conscience recommend.
Bosco cakes! And how beautifully decorated * __ *
Thank you:)
Yours came out beautifully 😉
I also greet:)
Asiu, This is a wonderful cake! Mega simply beautiful. Decoration – championship!
Thank Majanko, I try to:)
With best wishes:)
Hello wrote to ask what quantities would have to use trying to bake this cake in a springform pan with a diameter of 28 cm.Chciała I try my strength and bake the cake for my son's first birthday because I did not want to but something went wrong. Very please reply and best regards
You have to do with 1.6 portions.