This is another version of cream puffs. The cake is choux pastry and the custard mixture added to the whipped butter is a variation of a mock whipped cream frosting. Rather than bake the pastry by spoonfuls it's baked in two pans and the cream filling between rather than inside regular puff shells. Very clever and innovative. I don't have to taste this to know it's delicious. Great recipe, great video!!!
I agree, this is basically a cream puff. I'm sure it's yummy but I think I'll stick to an old fashioned cream puff. When I make cream puffs, I fill only the ones I want to serve and freeze the rest for another time. Sometimes I put whipped cream in them and have even filled with slightly softened ice cream. Cream puffs are also great for filling with chicken salad
I loved it. 2nd time I made it I left out white chocolate, put thin layer of soft white icing on top, sprinkled with lots of fine grated coconut. Delicious in a different way
is a very popular cake in Poland, it has a very long tradition, it is called Karpatka because the baked bottoms look like the Carpathian mountains, probably every housewife in Poland can make them
It’s actually MUCH easier and more precise to work in grams and measure by weight. I used to work in cups and ounces, too, until I switched to grams, and I’ll NEVER go back to cups, tablespoons, or ounces.
@@aromachocolates In America, we don't use Metric. So we rely on it, here. Otherwise, we have to look up conversion chart. No biggie- just an extra step for us. Let's face it, though... When some of the most interesting, unique, and innovative recipes come from other countries that do use Metric Measurements- so we convert! Not a huge price to pay for the benefit received !😎
It a bit strange in the UK with baking. I use pounds and ounces, but that probably because I learned to bake from my mum, in the 80's, so most people still used them, a lot still do to be fair. I can work just as easily from a metric though, just change the scales to measure in meric instead of pounds, saves having to convert. Converting not a big issue what with Google, but I trust the scales over any kind of math I have to participate in!
Before this I never made a pâte à choux - thank you so much. I obsessed until I could make it myself, and it turned out heavenly!! I made the cream and kept it in the fridge until the next day. Making the pastry dough was very easy, although I will warn those who haven't done it to be very patient and don't be anxious as you cook the dough for it to come to the right consistency. Keep it at a very low heat and just relax and fold and spread it in the pan until it is right. :) Also if you don't have pre-cut liners for your springform pan, just lay parchment across the bottom, set the side part down on it and clamp, then cut the excess from around the outer edge. It's fast and easy! Another hint that helped me was to set my eggs cold from the fridge in hot tap water to bring them to room temperature while the dough cooled. When you get correctly organized, this recipe is very simple and easy!
Thanks a million for this! I have always wanted to learn how to make this. You have made me very happy by sharing this recipe. Totally cool and amazing!😊
Wow, this recipe is very intricate and step intensive. Grandma puts in much work and love! Looks delicious and well worth the time and effort for special occasions. I don't know about "every day" unless you're a baker selling these as specialty cakes!
My thoughts exactly! Far too labor intensive for an "everyday" anything let alone a cake (who bakes sweets that often for their family?) Looks like a fantastic special occasion recipe though.
@@showmespfld Yes, it's ridiculous to say you will make it every day. We do have other things to do!!!! And we don't want to end up looking like elephants🤣🤣🤣🤣
Thank you for adding the Standard Measurements so that I don't have to look each one up. I can just get busy gathering the ingredients needed and start in! Excited to try...this has me salivating!
This cake looks impeccable. The presentation is outstanding among other cake recipes, and judging by the ingredients, I have to imagine that it would taste devine. Absolutely marvelous recipe. That was such an easy subscription.
That's what I thought, and I have made them frequently, as well as eclairs. It looks very much like a pâte à choux recipe. This recipe is easier to make than eclairs, however, but the end result will be very similar.
Interesting. Think I should try this. Maybe dark chocolate instead of white?? If that works maybe white chocolate with strawberry sauce and dark chocolate with cherry sauce.
I'm very lucky that my Polish sister in law introduced me to this beautiful cake, Karpatka. Any special occasion in the family, she brings this along, it is gone in 2 seconds!
@@xxPenjoxx great. Tell you sister-in-law to put some fresh berries into the made cream just before she covers it with top choux layer. I always do this with fresh strawberries, or raspberries or frozen ones sometimes, but very carefully and with as little juice (from the frozen fruit) as possible to make a swirl within the cream. It looks ace and tastes awesome.
I enjoy watching your adventures into cooking . I see you add the maize flour at the beginning while I always heat the milk and 1/3 of the sugar and flavouring, (vanilla pods if possible) on a low heat and when it is hot enough, add half of it to the maize flour beaten with the eggs and the rest of the sugar, I leave the other half of the milk to come to the boil and then add the egg mixture to the balance of the milk stirring constantly over the heat until it is quite thick. Done that way it doesn't form lumps. I then add 2 tabs of soft butter to the crème patisserie and keep stirring. I then add one pre soaked sheet of gelatin and stir it in well. You would add the chocolate disks at this stage. I find if I add the maize flour in the beginning it retains its raw flavour which I don't like. The gelatin also helps it to set more firmly. Perhaps you would like to try that and see if you find it makes any difference to you?
This looks wonderful. I will definitely try it for Easter. I love the spoon with the scraper edges. Do you know what it is called? I have looked but can't find it in the US. Thank you for such delicious recipes.
They even have them at Dollar Tree! Tupperware, gadget isle at Walmart.... that is the most common kitchen tool there is! Get a few of each....a rubber spatula and a silicone spatula
Looks incredibly easy and tasty! I do have a question though so I'll know what is expected as far as choux cake texture as I'm more familiar with placing the dough in a mixer to beat out the heat then adding the eggs one at a time. How does the baked choux not become soft, soggy, and chewy when placed in the fridge for 3 hours to set the pastry cream? I can see in the video that the cakes deflated quite a bit which makes me wonder about the texture of the cakes. Thank you!
That kinda looks like the point imo. The crust wuda been too big if it stayed that big, I thought they were making 2 cakes. Chewy might be an issue if ur fridge is too moist but 3hrs is nothing. Leftovers wud need to be refrigerated anyway.
I would pipe/spread the filling on, not put it all together to set. This had too much moisture before being put in the fridge, I think. It didn't look too runny when it was made, which is very important. My guess was the bake. I'd battle that falling dough by doing a high temp, then low for longer- or just low temp longer. It wasn't said, but the dough needs to be firm and moisture free before removing from oven, then it needs a draft free place to cool. Leaving them to cool in the oven with the door slightly open might work. Also, it's big- I'd think sticking it a couple of times during the last bit would help too. There is no way I'd put this in a fridge. It's a dessert meant to be eaten sooner rather than later. Nothing worse than soggy, chewy choux.
The desired texture for Choux pastry: shiny, thick, and smooth with a pipeable consistency (same for this cake). I also mix the eggs on low, and I usually leave a few teaspoons of beaten egg behind, which I use as an egg wash on the choux. Moisten the parchment paper with water. This perfectly puffs up the choux pastry with a light center and crisp exterior. Cool air will prevent them from adequately puffing up, so don't open the oven as they cook. You can leave filled pastry in the fridge for up to 3 days, but it's not the same as fresh. I think she has to "set" the cream because it's so big and not like a Cream Puff or Eclair.
Hi. Well I'm not sure you can really call this a cake. Its actually one giant cream puff. With that said it is interesting. As a pastry chef I never thought of doing it like that. Thumbs up for creativity.
Thank you for sharing! What I find interesting is your vanilla is a power and here in the US it is a liquid. Your cake is gorgeous and you are a skilled baker.
Butter is actually really good for you, in moderation like everything. We’ve been tricked by people who profited from selling margarine. Check out Nourishing Traditions Book if you like.
Sieht zwar sehr lecker aus, aber ... OMG, was für eine super extreme Kalorienbombe!!😱 Habe nur schon vom Zuschauen 3 Kg zugenommen🙄 jeden Tag (was die Verfasserin dieses Rezeptes ja propagiert ) einen solchen Kuchen backen wäre geradezu tödlich😖
Dann esse Karotten 😂 Kuchen ist zum Naschen da und man isst sowas nicht jeden Tag. Von ein bis zwei Stücke wird man nicht Dick. So ist nuneinmal Kuchen und Torte und co.
Ja, da hast Du natürlich schon recht, auch ich liebe Kuchen und Torten und sie dürfen/sollen auch süss und saftig sein. Aber da gibt es unzählige Rezepte für herrlich köstliche Torten die trotzdem niemals derart extrem viele schweren Zutaten brauchen 😃 Und wie Du sagst, man isst ja nicht täglich Torten. Darum fand ich den Titel zu diesem Rezept (Sie werden den Kuchen jeden Tag backen) so daneben 😉
Where did you get your counter top burner ? Can we buy it online ? I like your recipe! I can’t wait to try it! Thank you for posting this in US measurements! ❤
Looks like a ginormous cream puff to me. I make cream puffs once in a while using pretty much the same ingredients and same technique but on a smaller scale.
![Hunxho - Ball Forever [Official Video]](http://i.ytimg.com/vi/nki9ZTF9Uls/mqdefault.jpg)
Hallo an alle! 🙋♀ Schalte Untertitel in deiner Sprache ein! ✅ Danke fürs Zuschauen und Kommentieren! 🙏😘💕💖
Mm jipp
@@elenaalvarezaparicio3228 o I
Mto bom vivendo e aprendendo
a diet Cake...😛
i was wondering this too .. had to google it , always use plain flour for choux pastry
This is another version of cream puffs. The cake is choux pastry and the custard mixture added to the whipped butter is a variation of a mock whipped cream frosting. Rather than bake the pastry by spoonfuls it's baked in two pans and the cream filling between rather than inside regular puff shells. Very clever and innovative. I don't have to taste this to know it's delicious. Great recipe, great video!!!
I agree, this is basically a cream puff. I'm sure it's yummy but I think I'll stick to an old fashioned cream puff. When I make cream puffs, I fill only the ones I want to serve and freeze the rest for another time. Sometimes I put whipped cream in them and have even filled with slightly softened ice cream. Cream puffs are also great for filling with chicken salad
for lazy people like me who don't have patience to fill individual choux. what an easy way to make custard
@@carmenholland8613 and lemon curd! 🤤
Yes - a giant eclair.
the filling can be whatever you like
I loved it. 2nd time I made it I left out white chocolate, put thin layer of soft white icing on top, sprinkled with lots of fine grated coconut. Delicious in a different way
My great grandmother used to make this for special occasions! So happy to find this recipe and tutorial - thank you 😊
what did she call it ?
is a very popular cake in Poland, it has a very long tradition, it is called Karpatka because the baked bottoms look like the Carpathian mountains, probably every housewife in Poland can make them
So glad I found this recipe! I always buy Karpatka at the Polish grocery shop when they have it is one of my favourite cakes ever!!
My mama can. I'm still in the process of learning it to perfection:p
@@keithgraham9547 maybe you should find a woman in Poland😆
@@keithgraham9547 yikes
Thanks
Thank you soo much for putting the ingredients in cups below. That will help soo much. I'm definitely going to try it. It looks delicious 😋
It’s actually MUCH easier and more precise to work in grams and measure by weight. I used to work in cups and ounces, too, until I switched to grams, and I’ll NEVER go back to cups, tablespoons, or ounces.
@@aromachocolates In America, we don't use Metric. So we rely on it, here. Otherwise, we have to look up conversion chart. No biggie- just an extra step for us. Let's face it, though... When some of the most interesting, unique, and innovative recipes come from other countries that do use Metric Measurements- so we convert! Not a huge price to pay for the benefit received !😎
@@malted1961 lots of food service places use metric in the US now too. That's how I learn. All the recipes use grams. The they had a scale
It a bit strange in the UK with baking. I use pounds and ounces, but that probably because I learned to bake from my mum, in the 80's, so most people still used them, a lot still do to be fair. I can work just as easily from a metric though, just change the scales to measure in meric instead of pounds, saves having to convert. Converting not a big issue what with Google, but I trust the scales over any kind of math I have to participate in!
I can't find t&e one with cups,ounces or ts, Tbs
Thank you SO MUCH! I love cream cakes, and this can be a FUN project for me, my daughter in law, and my grandkids!😍👍🏻🎉❤🎊
Before this I never made a pâte à choux - thank you so much. I obsessed until I could make it myself, and it turned out heavenly!! I made the cream and kept it in the fridge until the next day. Making the pastry dough was very easy, although I will warn those who haven't done it to be very patient and don't be anxious as you cook the dough for it to come to the right consistency. Keep it at a very low heat and just relax and fold and spread it in the pan until it is right. :)
Also if you don't have pre-cut liners for your springform pan, just lay parchment across the bottom, set the side part down on it and clamp, then cut the excess from around the outer edge. It's fast and easy!
Another hint that helped me was to set my eggs cold from the fridge in hot tap water to bring them to room temperature while the dough cooled. When you get correctly organized, this recipe is very simple and easy!
I make chocolate eclairs with this type of pastry 😋
Thanks it helps a lot, good work.
Omgosh I have to try this
То хддд ЛЗ(лол олж жжжржрр+идти,
@@Anastashya This is basically an eclair in "cake" form :) I make eclairs all the time as well and this is the same thing.
That looks amazing! It looks like a cream puff cake 💕
This recipe looks so amazing and delicious. You prepared this recipe so nicely and thank you for sharing dear friend 🤝👍💝
Thanks a million for this! I have always wanted to learn how to make this. You have made me very happy by sharing this recipe. Totally cool and amazing!😊
Wow, this recipe is very intricate and step intensive. Grandma puts in much work and love! Looks delicious and well worth the time and effort for special occasions. I don't know about "every day" unless you're a baker selling these as specialty cakes!
Lots of work and skill required to make this and have no idea what it's called.
@@mkbuser It's similar to a Cream Puff, but as a cake, the pastry is called Pâte à Choux.
@@MJZDKS Thanks!😀
My thoughts exactly! Far too labor intensive for an "everyday" anything let alone a cake (who bakes sweets that often for their family?) Looks like a fantastic special occasion recipe though.
@@showmespfld Yes, it's ridiculous to say you will make it every day. We do have other things to do!!!! And we don't want to end up looking like elephants🤣🤣🤣🤣
Thank you for adding the Standard Measurements so that I don't have to look each one up. I can just get busy gathering the ingredients needed and start in! Excited to try...this has me salivating!
Where did you find recipe with Standard Measurements? Thanks.
This cake looks impeccable. The presentation is outstanding among other cake recipes, and judging by the ingredients, I have to imagine that it would taste devine. Absolutely marvelous recipe. That was such an easy subscription.
I'm sure it will taste delicious..the heart attack after may not be as pleasant. Seiously, the presentations are always so easy to follow...TOO easy!
@@robertjason6885 heart attack is right! Like eating a cube of solid butter!
Wow tasty nice recipe big 👍 yummy 😋 delicious 😋 big 👍 my dear friend 🥰
Looks delicious
Anything with custard has me hook, line & sinker. Will be making this for sure ☺️
Ditto! ❤️
¡Muchas gracias desde Puerto Rico!🇵🇷
Fiquei aqui imaginando todo o sabor desse bolo diferente!
Me encanta verla trabaja muy bien que Dios la bendiga
Que rico y fácil de hacer, gracias por la receta
Mi canal de comida de hotel y recetas internacionales por favor siga
From Missouri, USA. Looks absolutely delicious! Thank you, Kevin
Thank you!
This reminds me of a big profiterole but a cake version !
Nice!
Qué rico!!! Todo lo que haces yo también lo hago. Me recuerda a mi mamá tu manera tan tranquila para cocinar. Gracias por enseñarme 😘
You're welcome my nigga
Thank you for sharing another wonderful recipe with us, dear! 💕
Bless you for sharing this easy to make recipe. I appreciate you taking the time to make and share this video.
This totally reminds me of cream puffs. Yummy thanks for sharing😍❤
That's what I thought, and I have made them frequently, as well as eclairs. It looks very much like a pâte à choux recipe. This recipe is easier to make than eclairs, however, but the end result will be very similar.
yes just drizzle with chocolate or powdered sugar. & other variations ...Yummy
Interesting. Think I should try this. Maybe dark chocolate instead of white?? If that works maybe white chocolate with strawberry sauce and dark chocolate with cherry sauce.
Looks great but when I saw "You will make this cake every day" I thought it was going to be a quick and easy recipe!
I thought so too. That cake would have to be for the holidays.
After you have made it a few times, it gets easier and faster.
I know, that comment about making it every day is deceiving..
@@lazygardens But you get fatter and fatter. Either way, it's a big no for an everyday food.
UTube video posters rarely give accurate titles...Always something catchy to grab our attention (& many times just waste our time).
Wow! Excellent preparation of delicious cake recipe . Looks so mouth watering and tempted to eat. Nice sharing friend 😋😋😍😍👍
I can't wait to try this....it looks so delicious!
Das erinnert mich an Bienenstichkuchen. Ich habe ihn nicht seit eine Weile gemacht, und sollte einen backen! Obwohl diese sieht seht lecker auch!
Du könntest auf die Cremeschicht eine dünne Fruchtmischung oder eine Fruchtgelee Schicht gießen.
Das wird gut aussehen und besser schmecken ❤️
Das kannst du gerne machen...das kann jeder nach seinen Vorlieben gestalten 🙂😉🍓
I put fresh berries into the cream before I layer it with pastry. Always. It is awesome.
To Karpatka. Jedno z najlepszych ciast na świecie z Polski.
Deve ser muito gostoso
Mas muito trabalhoso
É lindo parece artesanal parabéns
Mil gracias por compartir...se ve delicioso !!! Lo voy a hacer...❤❤❤
Bom dia!
Huuuuuuum, que bonito! Parece delicioso 😋😋😋.
Great job, you need a Teflon whisk. When you get one you'll love it. Thanks for showing me how to do this.
I'm very lucky that my Polish sister in law introduced me to this beautiful cake, Karpatka. Any special occasion in the family, she brings this along, it is gone in 2 seconds!
Does it taste egg? Looks so good though
@@heatherm8736 doesn't taste of egg, it's sweet like a good custard
@@xxPenjoxx great. Tell you sister-in-law to put some fresh berries into the made cream just before she covers it with top choux layer. I always do this with fresh strawberries, or raspberries or frozen ones sometimes, but very carefully and with as little juice (from the frozen fruit) as possible to make a swirl within the cream. It looks ace and tastes awesome.
Que sabroso me encantó lo prepararé muy luego felicitaciones por lo enseñado
This looks beautiful! I can't imagine what I would look like if I made this every day!!!
All of us, lol
Its a creme puff in a cake version. Thanks for giving the amounts in cups and spoons. I might make this.
This is like a giant cream puff! Beautiful.
This looks divine and my mouth is straight up watering
Parabéns pra quem tem disposição para fazer, por quê eu achei um bolinho muito do trabalhoso 😂😅
Love this. I make cream puffs like this. This is a cream puff cake lol looks wonderful!
I enjoy watching your adventures into cooking . I see you add the maize flour at the beginning while I always heat the milk and 1/3 of the sugar and flavouring, (vanilla pods if possible) on a low heat and when it is hot enough, add half of it to the maize flour beaten with the eggs and the rest of the sugar, I leave the other half of the milk to come to the boil and then add the egg mixture to the balance of the milk stirring constantly over the heat until it is quite thick. Done that way it doesn't form lumps. I then add 2 tabs of soft butter to the crème patisserie and keep stirring. I then add one pre soaked sheet of gelatin and stir it in well. You would add the chocolate disks at this stage. I find if I add the maize flour in the beginning it retains its raw flavour which I don't like. The gelatin also helps it to set more firmly. Perhaps you would like to try that and see if you find it makes any difference to you?
WOW! Looks amazing, thank you for sharing. I'm going to try this recipe soon. A cream puff cake omg, I cannot wait lol!!!
There is no way anyone "makes this cake everyday."
Unless they own a bakery, let's hope not!
Looks like a gorgeous cream pastry.
Danke liebe Ann, wie immer lecker 😋 Kuchen ☕💕
Is poppy montgomery
I will be very busy making this beautiful cake. Thank you 🦋🦋🦋
Vou fazer esse bolo maravilhoso 😋🎂
Gostaria de saber o nome dessa linda música ❤️
Mi canal de comida de hotel y recetas internacionales por favor siga
Quelle gateau 😍😍😍
This looks wonderful. I will definitely try it for Easter. I love the spoon with the scraper edges. Do you know what it is called? I have looked but can't find it in the US. Thank you for such delicious recipes.
It's called a Bowl Scraper/Spreader made from a rubber that can be used for heat.
They even have them at Dollar Tree! Tupperware, gadget isle at Walmart.... that is the most common kitchen tool there is! Get a few of each....a rubber spatula and a silicone spatula
Cream Puff cake? Yum
Salivei aqui! Deve estar muito gostoso! Obrigada!🥰
Looks delicious, will give it a go! Australian butter is SO yellow.
Looks fantastic can't wait to try it 😀
Wow, a cream puff cake. Very lovely….very rich….very special. Sehr nett.
I could feel my waistline growing just watching that.
the biggest cream puff i have seen :). Love the addition of white chocolate to the bavarian cream
I believe that at the start of the recipe what you call “cream” is actually CUSTARD
It is. Or you can call it pudding. I've made it many times, chocolate too.
Yum. You could also make the pudding and pour it into a home baked pie crust.
Looks good, but I don’t think I can “make this cake every day”😁
Wow that cake with chocolate looks delicious 😋. I would like to know if you do ever make cup cakes
Peut-on s'abstenir de mettre le chocolat blanc?? Merci! ☺️
Chocolate is not seething i add. Fresh fruit Yes, or a drizzle of golden syrup on top of it. It works and is delicious
Windbeutelteig... Sehr lecker!!!!!! Danke💐 werde ich nachmachen!!
Non ! non, c est une pâte à choux ! 😉
Almond extract, in place of vanilla, might also be 😊
Yorkshire puddings with creamy custard in the middle....looks very nice indeed and something different!
Looks incredibly easy and tasty! I do have a question though so I'll know what is expected as far as choux cake texture as I'm more familiar with placing the dough in a mixer to beat out the heat then adding the eggs one at a time. How does the baked choux not become soft, soggy, and chewy when placed in the fridge for 3 hours to set the pastry cream? I can see in the video that the cakes deflated quite a bit which makes me wonder about the texture of the cakes. Thank you!
It looks very chewy. :)
That kinda looks like the point imo. The crust wuda been too big if it stayed that big, I thought they were making 2 cakes. Chewy might be an issue if ur fridge is too moist but 3hrs is nothing. Leftovers wud need to be refrigerated anyway.
I would pipe/spread the filling on, not put it all together to set. This had too much moisture before being put in the fridge, I think. It didn't look too runny when it was made, which is very important. My guess was the bake. I'd battle that falling dough by doing a high temp, then low for longer- or just low temp longer. It wasn't said, but the dough needs to be firm and moisture free before removing from oven, then it needs a draft free place to cool. Leaving them to cool in the oven with the door slightly open might work. Also, it's big- I'd think sticking it a couple of times during the last bit would help too.
There is no way I'd put this in a fridge. It's a dessert meant to be eaten sooner rather than later. Nothing worse than soggy, chewy choux.
The desired texture for Choux pastry: shiny, thick, and smooth with a pipeable consistency (same for this cake). I also mix the eggs on low, and I usually leave a few teaspoons of beaten egg behind, which I use as an egg wash on the choux. Moisten the parchment paper with water. This perfectly puffs up the choux pastry with a light center and crisp exterior. Cool air will prevent them from adequately puffing up, so don't open the oven as they cook. You can leave filled pastry in the fridge for up to 3 days, but it's not the same as fresh. I think she has to "set" the cream because it's so big and not like a Cream Puff or Eclair.
@@MJZDKS how do you set the cream?
Hi. Well I'm not sure you can really call this a cake. Its actually one giant cream puff. With that said it is interesting. As a pastry chef I never thought of doing it like that. Thumbs up for creativity.
Thank you for sharing! What I find interesting is your vanilla is a power and here in the US it is a liquid. Your cake is gorgeous and you are a skilled baker.
vanilla grounded is not the same as vanilla extract(vanilla bean thats marinated/brine in liqur')
It seems like a scary amount of butter for making cake everyday- it seemed like a bit of a shock to me.
Butter is actually really good for you, in moderation like everything. We’ve been tricked by people who profited from selling margarine. Check out Nourishing Traditions Book if you like.
I’m going to try it in my coffee shop
Sieht zwar sehr lecker aus, aber ... OMG, was für eine super extreme Kalorienbombe!!😱 Habe nur schon vom Zuschauen 3 Kg zugenommen🙄 jeden Tag (was die Verfasserin dieses Rezeptes ja propagiert ) einen solchen Kuchen backen wäre geradezu tödlich😖
Uyu
Dann esse Karotten 😂 Kuchen ist zum Naschen da und man isst sowas nicht jeden Tag. Von ein bis zwei Stücke wird man nicht Dick. So ist nuneinmal Kuchen und Torte und co.
Ja, da hast Du natürlich schon recht, auch ich liebe Kuchen und Torten und sie dürfen/sollen auch süss und saftig sein. Aber da gibt es unzählige Rezepte für herrlich köstliche Torten die trotzdem niemals derart extrem viele schweren Zutaten brauchen 😃 Und wie Du sagst, man isst ja nicht täglich Torten. Darum fand ich den Titel zu diesem Rezept (Sie werden den Kuchen jeden Tag backen) so daneben 😉
Hola, se ve muy rico este postre, intentaré hacerlo. En lugar de chocolate blanco, se le puede poner a la mezcla chocolate negro?
Chocolate is chocolate!! It may change the color
Isso parece muito gostoso 😋
Mi canal de comida de hotel y recetas internacionales por favor siga
Looks delicious, going to try. Thank you
This cake seems perfect for a heart attack!!!
Gracias por las resetas y escribirlas en español todo los ingredientes... Dios les bendiga
Hübsch
schön
gutes Video
informativ
Lol you make all your recipes everyday, how do you do that?? Amazing
Muss lecker sein! Brandteigtorte mit Buttercreme. Lecker! 😋
Genious looks delicious and fattening but well worth it I'm sure thanks for sharing God bless you always 🙏🕊️🌿
I'll try this recipe. Looks scrumptious.
U.S. Great video. I will definitely try this recipe. Thank you.
Sehr tolles Rezept
Vielen lieben Dank das und liebe Grüße Dani
Where did you get your counter top burner ? Can we buy it online ?
I like your recipe! I can’t wait to try it! Thank you for posting this in US measurements! ❤
Looks like a ginormous cream puff to me. I make cream puffs once in a while using pretty much the same ingredients and same technique but on a smaller scale.
Brought back beautiful memories of cakes my Oma made when I was young.
se puede reemplazar harina por fécula o premezcla sin tacc?.para la masa
Merci pour vos recettes ,ça a l' air trés bon je vais l 'essayer
Gosh that looks seriously tasty. Very therapeutic to watch as well. Thank you for sharing.
I wish there was something called taste of vision. It looks absolutely wonderful and so simple to make. Thank you for that Beautiful recipe!
MMMquerico se me hace agua la boca
Very nice. If there was dark chocolate on top it would be almost like a Chocolate Eclair Cake. The pastry is like choux paste.
Wow, looks delish! I wish I liked cooking. It looks wonderful 😊
Se ve muy rico!!! Prometo hacerlo...gracias
That's just like a huge Brandteig-Krapfl! Googling for a vegan recipe now! Thanks for the inspiration!
Why it’s a giant eclair cake! Beautiful! I would become 300+lbs if I ate this cake every day!!