ABOUT CAKES
Cakes are baked products rich in sugar, fat, and eggs and can be combined with various flavors such as fruit and flavors such as vanilla ads. They represent the most critical part of the baking industry. They come in many varieties and are very flexible in taste, texture, and color, perfect as a snack or as part of size for special occasions.
TYPES OF CAKE:
They can usually be divided into three types, depending on the differences in construction, processing conditions, and characteristics of the finished product: 2,3
Batter Type: Rely on eggs, flour, and milk in the formulation, and contains high amounts of oil and water to create an oil-water emulsion in air and chemical. Batter types are categorized by:
Pound cakes (based on eggs and fats in fermentation, e.g., butter, pound, and snack cake)
Layer cakes (highly dependent on chemical yeast, e.g., white layer, yellow layer, and chocolate layer cake)
Foam type: relies heavily on the enlargement and separation of egg proteins by the final book. They can be taken as cakes without reducing the absence of an oil-in-water emulsion, a feature of blasting systems. Depending on the amount of egg used, foam cakes are divided into two categories:
Angel Diet Cake (uses egg white protein to hold air during mixing)
Sponge cake (uses whole eggs or yolks, or a combination of both)
Chiffon type: made of a combination of batter and foam to create a modified grain "foam" and texture
MAKING OF CAKE:
They can easily be made by anyone because the ingredients needed to make a cake are readily available in the market. They are usually made from soft wheat flour characterized by low protein content and high purity (especially endosperm and starch from the core of wheat grains). Today we are making a CHOCOLATE RASPBERRY CAKE. This wet cake recipe is a three-layer cake with two layers of raspberry cream filling and topped with a layer of ice cream butter. Are they still dripping with saliva right now? To make this cake use your favorite chocolate cake recipe, or in an inexperienced baker, use two dark chocolate mixes. Mix with eight medium-sized eggs, 2 cups of cold water 2/3 cup of oil Mix at medium speed
Until well combined, folding bowl, mix for one minute. Pour equal parts into 3-inch (10 × 2) baking pans. Bake in a 350-degree hot oven for about 30 to 40 minutes or until done. Cool to a simmer, remove from the pan, equal cakes by cutting rounded tops. Buy a good fruit raspberry filling (H&H) is best, put about one pound of filling in a bowl and add whipped cream to it (whip cream first) and then roll it together until you reach the desired taste and size (don't make it too small). Use any chocolate cream recipe you like and add it to the icing (black raspberry still) until you reach the desired taste (if you make the crust too thin, add 10x sugar).
COMBINE THE CAKE:
In the bottom layer, place the icing pool on edge with your filling in the center and smooth to the level, repeat the second and third layers, decorate as in the picture, use sliced chocolate or navel jimmies on top.
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