Traditional recipes

Cocoa glaze (jelly) for glazing

Cocoa glaze (jelly) for glazing

The gelatin is hydrated in a bowl with the 2 tablespoons of cold water.

Sift cocoa.

Put in a stainless steel pan, with a double bottom: water, liquid cream, glucose (honey), sugar and mix everything until the sugar dissolves, but without reaching the boiling point.

Add sifted cocoa, mix well and let it boil for 3 minutes (from the moment it starts to boil), stirring constantly with a whisk.

Take it off the heat and strain it through a sieve so that it does not remain cocoa lumps and to obtain an imperfect icing.

Let it cool until it reaches a temperature of 30-40 degrees.

Melt the hydrated gelatin in the microwave for a few seconds (without boiling !!!) until it becomes liquid and pour it over the icing, mix and use it to icing cakes, cakes, etc.

If the icing remains, you can keep it in a jar with a lid, in the fridge, for a maximum of 2-3 weeks and when you want to use it, heat it until it melts (it will become like a jelly when it is cold), strain it so that it doesn't have lumps and use it.


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Fasting black woman with cocoa icing

A & icircnceput Lent, the longest and hardest fast of the year for Orthodox Christians. If you are fasting, it means that you have already given up a lot of work that you like, at least for a few weeks.

The good news is that there are still sweets that you can enjoy and that are fasting.

Fasting black woman with icing is one of the best and simplest cakes you can make & icircn post. It is extremely simple and will be to the liking of the whole family, even if they are fasting or not.

  • 250 g sugar
  • 250 ml of mineral water
  • 125 ml oil
  • 4 tablespoons jam or jam
  • 4 tablespoons cocoa
  • 100 g chopped walnuts
  • 1 sachet of baking powder
  • 400 g of flour
  • For the glaze:
  • 6 tablespoons powdered sugar
  • 3 tablespoons cocoa
  • 3 tablespoons oil
  • 3 tablespoons hot water

Preheat the oven to 165 degrees.

Using a mixer, mix the flour, sugar, oil, mineral water and baking powder until you get a smooth cream. Add the jam and walnuts and incorporate them with a spoon or spatula.

Bake for 40-45 minutes or until blackened is evenly browned.

In the meantime, you can take care of the glaze. Mix the powdered sugar, cocoa and lukewarm oil and mix until smooth. At the end, put 3 tablespoons of boiling water and mix again.

When the cake has cooled slightly, pour the icing. You can decorate with ground walnuts or coconut.

You have to see it too.


Cheesecake without baking with pomegranate jelly & # 8211 Ingredients

The advantage of cheesecake recipes is the short list of ingredients for the countertop. And for the cream we can opt for a cold cream, or a boiled cream, based on eggs.

For the biscuit layer:

For the cream:

  • 3 eggs
  • 300 gr sugar
  • 500 ml of milk
  • 2 sheets of gelatin
  • 5 gr salt
  • 250 gr mascarpone
  • peel and juice from a lemon

For pomegranate jelly:

  • juice from 2 pomegranates
  • 150 gr sugar
  • 20 gr cornstarch
  • figs for decoration

Quince jelly wrapped in chocolate icing

Preparation: Wash the quinces, peel them, cut them into quarters, remove the seeds and cut them into smaller pieces. Pour into a pot only 1 kg of quince and mix with lemon salt and 300 g sugar. The fruits are left to soak for at least 3 hours (or overnight). The baking tray (25 x 25 cm) is lined with aluminum foil, and then the frame is fixed.

Jelly: Bring the above mixture to a boil and, stirring constantly, boil over medium heat for about 15 minutes. Strain the fruit and strain. Pour the fruit puree back into the pot. Add and incorporate the sugar and Gelfix Extra. Bring to a boil again and, stirring constantly, simmer for 3 minutes. The fruit puree is spread in the baking tray and left to harden overnight.

Decoration: Melt the chocolate icing according to the instructions on the envelope and pour into a bowl. Quince jelly is poured on a kitchen counter, previously lined with baking paper. The jelly is portioned as desired to cut it, you can use cake molds with Christmas motifs. Dip the jelly into the glaze, using a fork, then place on a baking sheet and allow the glaze to harden. Depending on your preferences, the jellies can be powdered with cocoa.

You can sprinkle chopped walnuts over jellies before the icing hardens.

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    Maxi choux with vanilla cream, glazed with chocolate and almond flakes

    I was just thinking what would it be like to make a choux a la creme XXL ?! So I grabbed the dough and divided it into 2 pans, put it in the oven and when I saw the big ball, I started thinking about what to do with it. Nothing simpler, a vanilla custard, a chocolate icing and a few almond flakes.

    That's what I did, but very well the pastry cream can be replaced with a chocolate cream, hazelnut or whatever you like, also the icing can be in different variants from classic chocolate, to a fruit mousse or even a jam. consistent and whipped cream.

    Stay together for the list of ingredients and you will get a wonderful monochoux with a fine vanilla cream, all glazed with chocolate and crispy almond flakes.

    Other recipes based on scalded dough, eclairs, choux:

    How to make maxichoux with vanilla cream, glazed with chocolate and almond flakes

    Ingredients:

    For the vanilla custard:

    • 500 ml of milk
    • 5 yolks
    • 200 g caster sugar
    • a pinch of salt
    • 1 tablespoon vanilla extract
    • 50 g food starch
    • 150 g butter

    For the chocolate icing:

    • 150 grams of sugar
    • 50 grams of cocoa
    • 50 grams of butter
    • 70 milliliters of water

    How to prepare the ecler and choux a la cream dough, you can find it here, only we divide the dough into two round shapes with a diameter of 22 centimeters. Bake for the first 15 minutes at 200 degrees, then lower the temperature to 180 and bake for another 12-14 minutes until golden. We turn off the oven and let them cool with the door ajar.

    Preparation for vanilla custard:

    In a bowl, mix the yolks with the starch and 150 ml of milk and mix the composition.

    Boil the rest of the milk together with the sugar, salt and vanilla extract, and when the milk has reached boiling point, turn off the heat, add the egg yolk composition in a thin thread and mix vigorously, turn the heat back on and mix until it thickens.

    Incorporate the butter and set aside to cool, during which time stir a few more times so as not to make a lump.

    Preparation for chocolate icing:

    Put the water with the sugar, salt and butter in a saucepan, when the butter has melted, add the cocoa and mix vigorously.

    Simmer for 1 minute and leave to cool.

    We drill the large choux shell from place to place and fill it with half the amount of vanilla cream. We do the same with the other.

    Glaze with chocolate and sprinkle with almond flakes on top. Let it cool for the next 2 hours after which we can serve.


    Slit cake with sweet cream cheese and cocoa top

    Today we give a new identity to the cake with orange juice in the form and name of Cake Fanta with wet cocoa tops and cream cheese, orange jelly insert.

    I fondly and nostalgically remember the Fanta cake with sweet cheese cream and cocoa top. Each time, without exception, we had the portions set in advance, because children were always "fighting" on this delicacy. Slightly sour sweet taste of cream cheese in combination with the cocoa top, is the perfection of a refreshing and filling dessert at the same time.

    It was one of the most popular, with the advent of the drink of the same name.

    I have the recipe from my mother's notebook, which she also has from Aunt Florica, a family friend.

    It is easy to make and quite cheap, from a few eggs, flour, some cheese and orange juice comes the miracle called Fanta.

    I fondly and nostalgically remember this Fanta cake with sweet cream cheese and cocoa top, which I made today in the form of a cake. Each time, without exception, we had the portions set in advance, because children were always "fighting" on this delicacy. Slightly sweet sour taste of cream cheese in combination with the cocoa top, is the perfection of a refreshing and filling dessert at the same time. It was one of the most popular, with the advent of the drink of the same name.

    I have the recipe from my mother's notebook, which she also has from Aunt Florica, a family friend.

    It is easy to make and quite cheap, from a few eggs, flour, some cheese and orange juice comes the miracle called Cake Fanta.

    Stay together for the list of ingredients, but also the simple way of preparation.

    For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

    Or on the Facebook page, click on the photo.

    Put all the ingredients in a saucepan and simmer over medium heat, stirring constantly until the cloudy color disappears and becomes translucent. Reduce heat to low and simmer for another minute.

    Pour the composition evenly on the 2 plates, cover with a foil and let cool. Musai must be completely cooled so that you can handle them later.

    Countertop preparation method:

    Preheat the oven to 175 degrees.

    Mix the flour with the cocoa and sift them together in another bowl.

    Separate the eggs, mix the yolks with the oil and beat until foamy.

    Beat the egg whites with a pinch of salt, then add the sugar gradually.

    Pour the yolk composition over the beaten egg whites and beat lightly until incorporated.

    Add the cocoa flour composition, and with a Silicone paddle, mix slowly with movements from top to bottom until incorporated.

    Pour into a round tray lined on the bottom with baking paper. Bake for 35-40 minutes or until the toothpick test passes.

    Remove from the oven and leave for another 10 minutes in the pan in which it was baked. Then take out the countertop on a grill and let it cool.

    How to prepare the cream:

    We put all the ingredients in a bowl and beat them until they froth and we get a creamy consistency of the cheese.

    Fanta Cake Assembly

    We cut the lid of the countertop, to straighten it, because when baking it makes a small belly, then we cut it in two equal parts.

    We put a piece of countertop in a ring or in the form in which we baked the countertop, we pour 1/4 of the cream over the cold countertop, then one of the jellies, and 1/4 of the cream, countertop, cream, jelly and the last part of the cream , level and refrigerate.

    We make the other orange jelly, using the same method as above, we take it off the heat and let it cool and then we pour it over the cream cheese.

    We put it back in the fridge for 3 hours or overnight, after which we can cut and serve, just in case you have patience.


    The muffin spider with cherries and jelly is delicious. To prepare this funny muffin for starters, prepare the jelly. Put on the fire in a bowl 150 ml of juice (I used the juice from the cherries I frozen) with sugar, if desired. Mix the starch with the remaining 50 ml of juice and add to the one already boiling, stirring constantly until it thickens. Leave to cool.
    Prepare the composition for the muffin. In a bowl put butter (margarine), sugar, eggs, sifted flour, in which baking powder, cocoa was added. Mix with the mixer. Add sour cream and mix a little until smooth.
    In a larger form of muffin (14-16 cm in diameter), lined with baking paper, put approx. half of the composition. Put it in the oven for a few minutes, until it hardens a little. Remove from the oven, add the cherries, jelly and pour the rest of the composition. Bake for about 20 minutes.

    Allow to cool, remove from the pan.

    The muffin is served after it is left to cool so that the icing hardens.


    Sherbet glaze

    The glazes are prepared faster with sherbet of various colors and flavors, purchased commercially. For glazing a large and tall cake, it is advisable to use a larger amount of sherbet than is strictly necessary to cover the entire surface in a single pour, any subsequent addition, after the icing dries a little, leaves traces.

    If the sherbet is old and hardened, even a day before it is needed, the jar is placed in a bowl of warm water to cover it up, changing the water, when it cools, until the sherbet softens and can be removed from the jar.

    When the cake or roll is glazed, etc., is butter added for 100 sherbet? 300 g sherbet put 30? 100 g butter. At the beginning, put only 30 g of butter (if necessary add more along the way) the butter and sherbet are mixed on a bowl with hot water (not hot), until it softens and continues to mix until it thins and it acquires the consistency of a flowing cream (when the spoon is raised, its back remains evenly glazed). If the sherbet is too thick, it can be diluted with a teaspoon of warm water. If the sherbet is thicker (hardened) and more liquid is needed, then boil 50? 100 g of sugar with 25? 50 ml of water, until it binds well (when the spoon is lifted from the syrup, wide, they fall suddenly, from its edge 3 drops, one next to the other) the sherbet is diluted with syrup, or thinned with a little more butter (if you don't need too much liquid) with which to mix well hot, as shown, then use immediately to glaze.

    For a medium cake, baked in a 2l form or pan, 250? 300 g sherbet and 50? 60 g butter will be heated. The cake, arranged with cream only between the sheets (not on the outside), is pressed laterally with the blade of a knife so as not to show unevenness, it is kept in the fridge for 2 to 3 hours, in order to harden the cream, then it is placed on a sheet of nylon (so that the leaking sherbet can be collected). Leave it in the kitchen for about 30 minutes before glazing, so that it is not too cold and the icing does not harden too quickly when poured over it. The sherbet, thin as necessary to flow and cover the cake in a layer of 2? 3 mm, pour over it and orient quickly (with a stainless steel knife with a wide blade) in all directions to cover well, above and laterally the sherbet that ran on the nylon rises with the blade of the knife, covering well the cake, where it is needed.

    You can work quite quietly, because the glaze does not harden so quickly. After the cake is well covered, the icing is left to harden for 2-3 hours (or as long as necessary). All the glaze residue is collected from the nylon sheet, and the cake is lifted with 2 knives inserted under it and placed on a plate with or without a leg. On top, decorate with rubbing (and colored very little with cocoa), with the help of paper cone. cut at the tip in the shape of a star.

    Also with sherbet you can glaze the lightings, rolls, islets and all the cakes that require a finer icing.


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    Yellow glaze
    Chocolate icing
    Cocoa glaze (variant II)
    Cocoa glaze (variant I)
    White glaze


    Cookies with lemon and icing

    they look too good to be postponed another time :))) I'm working on the fact that today is also cheescake day and I have to make room among the people to get to the market for cheese: d.

    Good luck, Lucia! :) In Constanta it's about 4 degrees and it's raining, it looks incredible that snow I see on TV.

    good good these cookies. but you already know that :) and the demented cheescake. It's incredible that I have the sleigh in the trunk, and the car is at the service :(. But I let the tourists from the glade bv to enjoy this weekend and then the party :))) as since I long for the snow.

    Haha, you should have told me you want snow, I would have recommended you my bird's milk recipe, I know it's also called "snowballs": P RECIPE.

    Usually I am a big consumer of lemons, but when it comes to jelly I can say that the aroma is not so good, at least I can say that any dessert should be sweet, do you use something for sweetening other than sugar?

    I have a curiosity too. Which yeast is better? The one in the envelope or the fresh one? Or does it depend on what you want to use it for?

    George, I personally don't care. Most of the time I use dry yeast, it seems more handy to me: it is kept for a longer period and should not be kept in the refrigerator. I've heard discussions that fresh yeast would still be better, but I don't know why or where exactly. By the way, I hope you are not going to use it for the lemon cookies above, for their recipe we need baking powder: P

    Hello. I would like to know what the glaze is like (I mean consistency). Is it sticky? Thank you. Geanina

    Hi, Geanina. After it cools, the icing of the cookies will harden and dry, so it will not be sticky.

    Hello. I would like to know about how much oil can be used in this recipe. If we put 200 butter, then can we put 200 ml of oil? Thank you!

    Hi, I never really checked if 200 g of melted butter was 200 ml. :) I think it's about there, although I have the impression that it could be less than 200 ml. You tried?

    Not. Eventually I bought butter, but I would like to try oil as well. It's more convenient. However, I think a lot of oil is 200 ml. I don't really know what to do. We will see.

    Now I reread the message and I realized that I haven't done the test yet :) I had planned to make the cookies with melted butter next time (that is, to melt a packet of butter and then measure how many ml there are).

    Super good and easy to make. I prepared them today. (We are on vacation and the dwarves want something sweet) Thank you very much!

    Being holiday cookies, then they had to be glazed - I hope you made them with lemon glaze.

    Hello! I also have two remarks about these cookies:

    1. like all butter cookies, the second or even the third day is better. as soon as you make them, you may find the & quotca stone & quot hard, but after a day or two they break down and start to look like gingerbread in consistency. Also, within a day, the glaze (which is actually a kind of more concentrated meringue) will harden and have a fondant texture. Personally, I am thinking of using this idea of ​​icing for other cakes as well.

    2. For those who want to replace butter with other fat, you can follow this rule:
    200 g butter = 200 g margarine = 150 g lard = 150 g oil.
    Of course, the consistency and taste of cookies will vary depending on the fat used.


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