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Cake at 12 o'clock

Cake at 12 o'clock

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Beat the egg whites with a pinch of salt, then add the sugar and mix until they harden, add water. Rub the yolks with the oil and pour over the beaten egg whites. above, mixing with slow movements from bottom to top. Wallpaper a 25/35 cm tray with baking paper, pour the composition into it and put it in the preheated oven for about 25 minutes, when the toothpick test is ready. from the oven and allow to cool.

Syrup: Caramelize the 200 g of sugar, then pour water over the sugar and let it boil until it melts all the caramelized sugar. Remove from the heat and add the honey and essence. Leave to cool.


Grind the chocolate, put it in a bowl on a steam bath, add it and mix the butter until it becomes a homogeneous cream. We prepare the icing when both the top and the syrup are cold

Whipped cream: Sour cream with sugar and whipped cream hardener mix well until it hardens, leave to cool until we decorate the cake.


I cut the top on the edges to obtain an almost perfect rectangle and then I portioned it into 20 pieces, I put each piece in the syrup to soften it well and I placed it on a plate. I did the same with the 20 pieces of countertop. After I syruped them, I poured the icing over each one, I cooled it and then I decorated it with whipped cream and I shaved the chocolate on top.

ORA 12 cake - Daniela Stîngaciu

Ingredients: For the countertop: 4 eggs, 300 g caster sugar, 300 ml sweet milk, 150 ml oil, 150 g. Finely chopped walnuts, 3 tablespoons cocoa, about 400 g flour, 1 baking powder, 1 teaspoon baking soda of sodium quenched in lemon juice.

Separate the eggs, beat the egg whites separately with the salt, add the sugar, beat well then add the yolks.

Then add the milk, oil, nuts (keep a few for decoration), cocoa, sifted baking powder, baking soda and flour gradually.

A cake-like dough must be obtained, it can be beaten by hand or with a mixer.

Grease and line a tray with high walls, pour the dough that is baked for about 30-35 minutes in the oven preheated first on high heat then on low heat.

After baking, turn over on a tray and leave to cool. When it cools, we prepare the syrup.

For the syrup we need:

1 liter of water, 400 g caster sugar, 2-3 bottles of rum essence.

Boil water and sugar for about 20 minutes. After removing from the heat and cooling, add the rum essences, if you do not like a concentrated rum aroma you can put only 1 or 2 bottles.

Pour the warm syrup over the cold counter, leave it for a while and then cut the squares, which we decorate with whipped cream and a few hazelnuts and / or walnuts).

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Sireata cake

I made a cake: I made a cake, which is about the same thing. But it's a cake so simple that I'm ashamed to post it (than to make cakes when I don't have one for whom, I'd better put three jars of pickles - I have these for whom to put them: pour moi!)

The soft butter, kept at a deadly temperature outside, 33 degrees Celsius, is rubbed until foaming with 150 grams of sugar (ie half of the sugar provided for the entire recipe) It does not last long if you have quality butter (without much water.) And if you do not happen to have high temperatures when you proceed to this cake, put a hot bowl over the package of butter and it will soften soon.

When this frothing is frothy and motz, add one yolk every 2 minutes: that is, add them one by one, each of them to be absorbed by the butter rubbed with sugar, before adding the next one.

Then add the flour, previously sifted, gradually.

When the crust is just good, spoil it with the milk you need as well, added in a thin thread. What you get in the basin is similar in consistency to a 'crust' of pancakes.

Do not be impatient, or use the sudden panic when beating the ten egg whites: beat them to remember when the cake enters the oven, along with the remaining 150 gr. of sugar and 3-4 sachets of vanilla sugar and a few drops of rum essence.

When all this is ready, combine them carefully: the egg foam is poured over the 'shell' and mixed lightly, from the bottom up (important!), Until homogenous (it's not hard because everything is too liquid, you have no way to fail!)

Pour this juice into a tray of approx. 40/42, greased and lined with flour (mine is smaller but it works anyway.) And put it in the preheated oven, for an hour and a quarter. Medium to low fire. Check halfway if the crust that forms on top does not color too quickly if so, put a sheet of baking paper on top.

If you expect this liquid to behave normally, you are wrong: in the oven, the crust 'breaks' again and bakes according to its own laws - in layers. The first layer, the one below is sticky and elastic, the second one is creamy like a cream and, finally the last layer, the one above is gummy but firm. In other words, the cake is 'chosen'. it layers itself!

Don't make the mistake I made (and I often do, despite the fact already confirmed) of opening the oven in the last phase of baking: the cake may crack. Now I'm not upset, because you will see the layers better (my device is not so good as to see the layering in the final product.) Do not be afraid that the cake has grown nicely in the oven and falls a little when it gets cold - that's how it behaves!

Portion it when it has cooled, with a knife greased after each pass, powder it with plenty of powdered sugar because it is not a cake on the way out of sweet. If you want it sweeter from birth, put more sugar ab initio!

It's very simple to do - I used too many words to explain it - so I invite you to try it!

Cake Time 12

Top: 4 eggs, 1 pinch of salt, 150 g sugar, vanilla essence, rum essence, 25 ml water, 40 g soft butter, 150 g flour, 50 g cocoa, 1/2 sachet baking powder (5 g ), Syrup :, 125 g sugar, 300 ml water, 1 sachet of cappuccino with chocolate (12.5 g), rum essence, to taste, Icing :, 200 g milk chocolate, 30 g butter, 3 tablespoons milk, For decoration :, 250 ml sweetened liquid cream, chocolate flakes, cocoa, Tray size: 20/30 cm

Difficulty: Average | Time: 2h

12 o'clock cake, old confectionery recipe

Method of preparation /Countertop preparation. Break the eggs in a bowl and mix together with a pinch of salt until they froth. Gradually add the sugar over them and continue mixing until the sugar melts, then add the oil in a thin thread, incorporate the flour mixed with the powder. baked, cocoa, milk kept at room temperature, and mix gently with a whisk until all ingredients are well blended. The obtained composition is poured into a tray with a size of 20x30cm, greased with butter and lined with baking paper. Bake the cake for about 25-30 minutes in the oven heated to 180˚ degrees. After baking, leave the top to cool in the pan.

Preparation of the syrup. Put 2 tablespoons of sugar water in a pot and simmer until all the sugar has melted. Turn off the heat and add honey and rum essence to the hot composition, mix well and allow to cool completely. Leave the top in the baking tray and syrup with a spoon, then cut into equal squares.

Preparation of the glaze. In a metal bowl, put the broken chocolate in pieces together with the butter and melt in a bain-marie, stirring constantly until the chocolate melts, then leave to cool.

Assembling the cake.Place the cut top on a tray and glaze each piece with a spoon. Mix the cream, add the hardener over it, and mix until it hardens then put it in a pos with a big star and decorate each square. It can be decorated with a little grated chocolate. Keep the cake in the fridge for about an hour, then we can serve it.

12 o'clock cake with lemon cream

I can say that I have some emotions considering that this is my first cake posted on a forum. I didn't run out of batteries from the device & # 33 In the end I made them with my mobile phone # # & & 33
200gr. Sugar (I used cane sugar which is darker in color)
3 teaspoons cocoa
8 tablespoons oil

FOR CREAM YOU NEED: 2 sachets of powder for lemon flavored cream
6 tablespoons sugar
400 ml. Milk
50 gr household chocolate (this is only necessary for decoration, I didn't have it in the house so I made the cocoa glaze from 3 tablespoons
cocoa, 3 tablespoons sugar, 2 tablespoons water, 40-50 gr. melted all over low heat until it coagulates & # 33glaze I put it over the cold cake with a spoon. I did not spread. the icing flows from place to place.

SYRUP: 300 ml water
4 tablespoons sugar (or more if you like very sweet)
1 vial esenta rom.

HOW TO MAKE THE TABLE: Separate the egg whites from the yolks. Beat the egg whites into foam.

Add spoon sugar over the egg whites

with a spoon and continue beating.

Gradually add the yolks to the hardened meringue (I put two at a time)

and, ALTERNATIVELY, the oil and cocoa mixed with flour (I first put 2 yolks then a little oil and a little cocoa flour and so on until I finished the yolks, oil and cocoa mixed with flour).

Stir from the bottom up.

Put in a tray lined with butter and flour

and put in the preheated oven at 170 degrees for about half an hour

until it detaches from the edges.

FOR SYRUP: Bring the sugar water to a boil for 5 minutes, turn off and add the rum essence.

FOR THE CREAM: Prepare the cream according to the instructions on the envelope with cold milk and sugar.

HOW TO ASSEMBLE THE CAKE: cut the cooled top into 2 horizontal sheets.

Place the first top in the tray and syrup with 1/2 of the cooled syrup and then add 1/2 of the cream. Overlay the remaining top and syrup with the rest of the syrup. Cool the cake for an hour then cut into squares and decorate with the remaining cream. Add the grated chocolate on top.

FINAL CONCLUSIONS: the cream for decorating was not enough for me because I fried in a larger tray (25/30) so you can make it in a smaller tray.
On top I put a icing and vanilla sugar combined with grated nuts and a little whipped cream (from the tube that I had no other at the time).

The cake has a very good taste, it is very syrupy and aromatic. I kiss you all

Back to childhood: Cake 12 o'clock! It is easy to prepare and economical

Ora 12 cake is a simple and easy to prepare cake. An economical and at the same time delicious cake.

Ingredients for Cake 12 o'clock
- 2 eggs
- 250 gr sugar
- 4 tablespoons of jam (usually I use plums and not too thin)
- 2 tablespoons of cocoa
- 250 ml of milk
- 250 gr of flour
- 1 tablespoon of baking soda

Glaze Ingredients for Cake 12 o'clock

Use a cold icing as follows: 150 g powdered sugar, 2 tablespoons cocoa, 3 tablespoons oil, 3 tablespoons hot water.

Rub all together very well

Or: 200 gr of dark chocolate is melted on steam together with 50 ml of whipped cream. Stir and leave until thickened.

Other Ingredients You Need for 12 Hour Cake

- 300 ml Coca-Cola for syrupy top
- 200 ml of whipped cream
- dark chocolate for decoration

Top preparation for 12 Hour Cake

Beat eggs with sugar and jam.

Put the milk and baking soda. To all this add flour mixed with cocoa, mix until smooth. The top composition is poured into a tray greased and lined with flour and put in the oven. After the countertop is baked, leave it to cool. When it is still in the tray, the top is cut into square pieces and syruped there with 300 ml of Coca-Cola.

Allow a little to absorb all the juice.

Cake assembly 12 o'clock

I carefully removed the pieces from the countertop and placed them on a tray. Pour the chocolate icing over the cut and syrupy top. Allow the icing to dry then garnish, with the spirit, with whipped cream. Grate a little chocolate over the whipped cream.

"12 Hour" Cake

Recipe posted in the forum by Cris
I remembered these days a delicious cake that I enjoyed many years ago (I think about 20 or better) when I went out with friends in town. In our time, I only went out to a confectionery and to a movie at the cinema.
Finally, the cake was called "12 o'clock." I searched the net for the recipe and all I found was a kind of well-syruped blackberry. What I did not like and it seemed exaggerated, was the syrup made from 1 l of water and 400 g of sugar. So I adapted the black woman I used to do and something very good came out and I say, it looks good
recipe (after the blackberry made by me and not the one on the net)

In a bowl, mix the sugar, vanilla sugar, cocoa, then gradually add the milk and oil, until well blended. Put it on the fire and let it boil. A cup of this composition stops.
The rest of the chocolate syrup is left to cool, then mix with 5 yolks, add ground walnuts, flour mixed with baking powder and finally the beaten egg whites and large pieces of walnuts.

Pour the composition into the tray lined with baking paper and bake in the preheated oven for 25-30 minutes, until it passes the toothpick test.

When it is ready, take the tray out of the oven and after it has cooled, cut it into squares, pour over the countertop the remaining cocoa syrup in which I added half a bottle of rum essence and spread it with the back of a spoon over the entire surface of the cake, and the syrup will drain by syruping the cake.

Separately caramelize 5 tablespoons of sugar, pour over it a cup of water and after it has cooled, put it in the pan to syrup the cake and from the bottom up, that is to absorb the burnt sugar syrup. : D
Decorate with white chocolate, whipped cream and nuts. I preferred the cranberry.

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12 o'clock cake, recipe. The weekend dessert you can't refuse!

See also: DELICIOUS TWO INGREDIENT CAKE. It's fast and it's the best. GUARANTEED!

200 g milk chocolate
30 g butter
3 tablespoons milk

250 ml liquid & sweetened whipped cream
chocolate flakes

12 o'clock cake, recipe. Turn on the oven to warm up. Separate the egg whites from the yolks. The yolks are mixed with half the sugar and the vanilla essence until they become like a cream, writes Add the rum essence, apply the soft butter.

12 o'clock cake, recipe. Beat the egg whites with a pinch of salt, then mix with the other half of the sugar until they become like a meringue. Add the yolk mixture and mix. Incorporate the flour, cocoa and baking powder, mixing gently, from the bottom to the top, with a silicone spatula.

12 o'clock cake, recipe. The composition is poured into a pan greased with oil and lined with baking paper and placed in the oven until it passes the toothpick test. It is then allowed to cool. After cooling, the countertop is portioned, removing unsightly edges.

12 o'clock cake, recipe. In a saucepan, caramelize the sugar, then add the water and let it boil until all the caramel melts. Add the cappuccino sachet and rum essence. Allow to cool. After that, the portions of the countertop are rolled in syrup and placed on a tray.

12 o'clock cake, recipe. Break the chocolate and put it in a saucepan with the butter and milk. Put the pan on the fire and stir continuously until it melts all the chocolate. Allow to cool slightly, then pour carefully, with a spoon, over each portion of the countertop.

12 o'clock cake, recipe. Place the cakes in the fridge for about 30 minutes.

12 o'clock cake, recipe. Mix the cream and garnish each cake with it, then decorate with chocolate and cocoa flakes.