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Waffles with caramel

Waffles with caramel

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We caramelize the sugar and quench it with 100 ml of water. Let it cool.

Mix the eggs with a pinch of salt until they double in volume. Add the cooled sugar syrup, then the other ingredients. We will get a dough a little thicker than the pancakes.

Put a pinch of dough in the special waffle maker and bake each "sheet" for about 5 minutes, until golden brown.

For decoration, melt the chocolate together with the whipped cream, let it cool, then decorate the waffles, according to your preference.

Delicious waffle recipes

Ah! Waffles. A dessert so irresistible, so crunchy, a symbol of childhood. Here is a dessert that appeals to children but also to adults. To delight your family, here are the most original waffle recipes.

For a successful waffle dough, you need to separate the egg whites from the yolks and whisk them before incorporating them into the rest of the dough. And for an extra crunchy taste, use a mixture of half water, half milk.


The irresistible and inseparable combination of bananas and caramel is well-known, so the idea of ​​a Banoffee cake that will delight our taste and successfully crown a real holiday worthy of a tailor-made cake, was very inspired if I take into account the fact that devoured with unspeakable pleasure by all the guests at the anniversary of a special person.

I've never prepared it before, I admit, that's why I started thinking that who originally named the Banoffee pie using this successful combination was not mistaken, and my original Banoffee cake recipe with bananas and caramel was completed with a thick walnut top syruped with coffee and a cream that was intended to be extremely delicate by combining mascarpone with whipped cream and caramel, not being as sweet and heavy as you would expect.

I recommend that you prepare it on any occasion, but especially to share it with friends who will not hesitate to praise and truly appreciate this delicious recipe with an unparalleled taste and flavor.


For the countertop:

  • 250 gr. butter
  • 250 gr. sugar
  • 8 eggs
  • 1 banana
  • 100 ml. espresso
  • 250 gr. flour
  • 1 teaspoon lemon peel
  • 125 gr. chopped walnuts
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda

For the cream:

  • 150 brown sugar
  • 3 tablespoons water
  • 450 ml. whipped cream
  • 3 yolks
  • 150 butter
  • 1 teaspoon vanilla essence
  • 250 gr. mascarpone
  • 3 tablespoons vanilla flavored powdered sugar

For caramel:

  • 150 gr. sugar
  • 3 tablespoons water
  • 250 ml. whipped cream
  • 150 gr. butter
  • 1 teaspoon vanilla essence

For syrup:

For decoration:

  • 300 ml whipped cream
  • 1 banana
  • Optional & # 8211 chocolate candies with hazelnuts, caramels…

Preparation method:

1 Preheat the oven to 170 ° C and prepare two 26 cm round trays. which is lined with butter and baking paper.

2 For the countertop mix for a few minutes the soft butter left at room temperature, then add the sugar and beat together until a light frothy cream. Add the eggs one by one, stirring after each until completely incorporated, then pass the well-cooked banana and mix it in the butter cream.

3 Prepare a cup of hard espresso coffee that you leave to cool for a few minutes and add it carefully with the lemon peel prepared for an additional flavor.

4 In a separate bowl sift the flour together with the baking soda and baking powder, then lightly incorporate with a spatula in butter cream. At the end, add the finely chopped walnuts, mix well and divide the mixture obtained in the two prepared trays that are put in the preheated oven for 35-40 minutes. You can check the worktop with a toothpick and it is ready when it browns slightly and comes off the edges.

How to prepare the recipe peach and caramel cake

For the top: separate the eggs, beat the egg whites with the sugar and rub the yolks with a pinch of salt and incorporate them lightly into the egg whites. Add the flour, starch and baking powder.

Grease with butter and cover with flour a form with removable partitions with a diameter of 24 cm, pour the composition and bake in the preheated oven for about 30-35 minutes. When it is ready, let it cool completely and cut it in half.

We make the cream like this: first we put the gelatin to hydrate in cold water and we mix the whipped cream that we put in the fridge. Mix the yolks with the sugar and put them in a steam bath until it melts permanently. Let it cool and meanwhile melt the drained gelatin in the microwave and add it to the yolks.

We also incorporate the mascarpone, the vanilla essence and at the end the mixed whipped cream that was cold. We get a thick cream that we leave at room temperature.

Caramel cream: in a non-stick pan melt the sugar without burning it (on a baking sheet pour with a spoon different shapes that will be used for decoration) then add sour cream and boil for a few minutes until the sugar dissolves. Then leave a few minutes to cool, add the butter and mix to blend.

After we have finished all this, we are going to assemble the cake. In the shape of a 24 cm, place a part of the top, which we syrup with half the amount of liquid from the compote and put half of the cream. Level well, place the peaches in the compote on top (stop one for decoration) according to your imagination and complete with the rest of the cream. Place the second top on top and press gently with your hands to adhere to the cream, syrup it and let it cool for 1-2 hours.

After the 2 hours have passed, we take out the circle of the shape and decorate the cake.

Level a part of the whipped cream on the entire surface of the cake then pour the caramel in the middle of the cake and let it flow on the edges.

Decorate with the remaining whipped cream, peaches from compote and the forms of melted sugar as we want and we know better. Keep in the fridge and serve cold. Enjoy!

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We start with the sheets for the countertop, four sheets of cocoa without flour. Separate the egg whites from the yolks. Beat the egg whites sprinkled with salt, then gradually add 125 g of sugar. The yolks are mixed with a pinch of salt and 125 g of sugar. Combine the two compositions and incorporate the cocoa.

In a baking tray lined with baking paper lay a sheet of cake sheet composition 1 cm thick. This will result in four sheets that bake for 15 minutes at 190 degrees. Leave the sheets to cool, then cut them with the 24 cm cake-shaped ring.

For the mascarpone cream, froth the mascarpone with the sugar and a pinch of salt, then mix with the whipped cream.

For the salted caramel cream, caramelize the sugar together with the water until it turns amber. Add the liquid cream and mix well until smooth, then add the butter cut into small pieces and mix again until the cream is smooth. At the end, add salt to taste. Allow the salted caramel cream to cool well before assembling the delicious salted caramel cake.

The cake will be assembled inside the circular shape with which we cut the sheets. Place the first sheet of cocoa at the base and spread 1/4 of the caramel cream over it, then 1/4 of the mascarpone cream. Next is the second sheet with cocoa, and caramel, mascarpone and so on, resulting in four uniform layers of sheets with delicious creams on top.

From the leftover leaves left after cutting, we make small cubes with which we decorate the delicious cake with salted caramel, on top. The result will be an extremely delicious and good-looking cake, which we will refrigerate for at least 2 hours before slicing, so that the layers can be placed well and nicely.

Caramel and mascarpone cream cake

For all caramel lovers this cake is absolutely wonderful. In general, caramel cream cakes seem to be sweet, but know that they are not if you know what to combine the cream with. So far in the category of caramel cakes we have prepared sneakers and caramel cream cake that have been successful every time.

I have the recipe from Mrs. Mirela, it is the third recipe I try from her and I can say that this time too I made a very good cake, which completely delighted me. It consists of a cocoa top, syruped with coffee, a caramel cream and a mascarpone. I didn't use the icing just to make it not so sweet, I put cremad e mascarpone on top with the pos and then I powdered it with cocoa. Of course you can make chocolate icing if you want or simply grate the chocolate, depending on what you like. Or if I'm good at thinking and a layer of caramelized nuts would be ideal.

Cakes are my favorites and always like a new recipe, so when I saw this recipe I wanted to try it right away, I really like caramel and mascarpone creams. Although it has two creams to know that it is very light, you can even eat two slices, it is not overly sweet.

In the initial recipe it was written that it is syruped with a classic syrup with water and sugar, I preferred to syrup it with coffee precisely in the idea of ​​reducing from sugar.

And I had some emotions about the caramel cream, I can honestly write to you, but it turned out very good! And yes I used whipped cream with 32% fat

Otherwise you don't have to have emotions when preparing it, everything goes pretty fast.

Cake with caramel cream and mascarpone

Ingredients for a tray of 20 & # 21520:

  • 5 eggs
  • 6 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons cocoa
  • 1 teaspoon baking powder
  • 2 tablespoons oil
  • a pinch of salt
  • 220g cough sugar (1 cup of 250ml)
  • 250ml water
  • 3 tablespoons flour
  • 1 or
  • 150g butter at least 80% fat
  • Himalayan salt if you want salty caramel flavor
  • 300ml whipped cream
  • 3 tablespoons powdered sugar
  • 250g mascarpone
  • 250ml whipped cream
  • 3 tablespoons powdered sugar
  • a little vanilla essence

For the syrup I used unsweetened coffee.

How to prepare the cake with caramel cream and mascarpone

For the beginning, we prepare the cocoa top.

Preheat the oven to 180 degrees C.

Mix the egg whites with a pinch of salt until they harden then add the sugar and mix until it melts and then gradually add the yolks and mix well after each until incorporated. We mix the flour, cocoa, baking powder in a bowl and add them to the egg mixture, mixing lightly with a spatula over the head so that the composition retains its volume.

Pour the composition into a tray lined with baking paper and let it bake for about 20 minutes. For more safety we test with the toothpick.

Remove the tray, let the countertop cool and then cut it in half.

Caramel cream preparation:

Melt the sugar carefully in a saucepan until it caramelizes, being careful not to burn it. Take the pan aside and slowly pour 150ml of water (be careful not to burn yourself).

Put the pan back to the small fig and leave until the sugar melts.

Separately mix the egg with the sugar and gradually add the flour then add 100ml of water.

Pour the mixture over the syrup in the pot and mix gently until it thickens. Turn off the heat and add the butter to the hot mixture, stir until incorporated and allow to cool.

Separately beat the whipped cream with powdered sugar. Incorporate the whipped cream into the well-cooled caramel mixture, a delicious cream results!

For the mascarpone cream, put the mascarpone, whipped cream and sugar in a bowl and mix until it hardens. If you work with natural cream for whipped cream, be careful not to mix too much, otherwise it will cut.

we put the first part of the top, we syrup it with coffee, half of the caramel cream, half of the mascarpone cream, then again the top, the caramel cream, the mascarpone cream.

As I wrote in the introduction you can grate the chocolate on top or put a layer of fried hazelnuts.

We put the cake cold from one day to the next and the next day we cut it with a sharp knife passed through the water.

Look how fluffy it is

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For ice cream

The vanilla pod is cleaned and what is obtained is added over the yogurt. Mix well, then add the sugar. Put in the freezer for 3-4 hours until it hardens.

Wash the peaches well and cut them into quarters. Place on a grill, over low heat, and turn on all sides. When they are red and soft, take them out on an absorbent napkin. The sugar and honey are caramelized, then the chopped hazelnuts are added.

Place the peaches on a plate, place a star of vanilla ice cream on top, and add the caramel sauce with hazelnuts on top. Serve immediately.

Belgian waffles with vanilla & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of Belgian waffles with vanilla or waffles is great when you don't know what else to prepare for breakfast or for a snack. So far, I've shown you how pancakes or friganele, but also the waffles are absolutely wonderful. Many times we do not know what to prepare for breakfast so this recipe is welcome. You can serve them with a multitude of ingredients and they are really delicious. The waffles are of Belgian origin, but they have spread to other countries in Europe and even the world, so we find them in the US and even in China.

And the recipe for Belgian waffles is of two kinds. Brussels waffle and Liege waffles. I opted for the first option. They are made from a more liquid dough and in which we put beaten egg whites. The waffles come out fluffy, light and soft. The ones from Liege are made from a firmer dough, as is the dough stuffed nuts and they are much denser. Both options are very good, but I prefer the fluffy ones because they are very good for breakfast and for a delicious snack. I also like it because they are made quickly and easily and in a maximum of 30 minutes I am ready. Perfect for breakfast!

The recipe is simple and requires few ingredients that you already have in the kitchen. It is very important to have all the ingredients at room temperature, especially eggs. Be very careful when separating them. In order for the egg whites to beat well, no yolk should fall into them. Any trace of fat influences the egg whites and they will not fight properly. And when we incorporate them in the composition we must be careful. Stir gently, with wide movements so as not to deflate. The butter you use must be greasy, with 80% fat, but you can also use oil if you want.

To bake these Belgian waffles, you need a waffle or waffle maker. They are relatively easy to find on the market and are not expensive either. I have one with which I can make 2 square waffles, but there are also devices for hexagonal or round waffles. To serve them, your imagination is the limit. You can add fresh fruit, various fruit sauces, chocolate sauces, de caramel or vanilla. You can also add Greek yogurt, sour cream, nuts or raisins. You can make your favorite combinations for some Belgian waffles with delicious vanilla.