Video

Thank you for your feedback.

Yes, definitely 👍🏼

Hi! You can use store-bought whipped cream as a substitute, but keep in mind that it's usually sweetened and may contain stabilizers, so it might taste different than homemade whipped cream. If you're okay with the slight difference in flavor and texture, it's a convenient option when you don't have an electric whisk.

@@JustCookbyAngel ok thankss

Food colouring gel.

@@JustCookbyAngel thank you 😊

Yes, you can use Anchor Whip for whipping cream. No, you just need whipping cream and sugar. Have fun making this cake 🎂 🧑‍🍳

👍🏼

Have fun baking 🎂 🧑‍🍳

4 whole large eggs, slightly beaten

4 whole large eggs

😄❤️

SASTOJCI: ZA PUTER KREM *8 Ega žumanca *45 g kukuruznog škroba *315 ml mlijeka 150 g šećera 11/2 kašičice ekstrakta vanile *45 ml likera od višnje (opciono) *300 g putera ZA DACQUOISE 112g mljevenih lješnjaka *75g mlevenih badema *58g putera. rastopljeni *300g šećera u prahu, podijeljeno *38a Kukuruzni škrob *195g bjelanaca *Šećer u prahu 75g džema od kajsija 1 kašika ruma (ili 1 kašika vode) ZA PRELIV *2 1/2 kašike vode *1 kašika limunovog soka 300 g šećera u prahu 22g tamne čokolade, otopljene Tostirani bademi u listićima

Yes, thank you.

Hola, está en la descripción del vídeo. El molde es de 7 pulgadas. Espero que disfrutes de hacer la tarta y que te guste!

Have fun baking and enjoy! ❤️

@@JustCookbyAngel 😋🥰❤

Enjoy!

Thank you. I'm so sorry I'm afraid I don't have it. But you can always converted the recipe from grams to cups in Google. Or I recommend you this website ➡️ www.thecalculatorsite.com/cooking/cups-grams.php Sorry about that.

Unfortunately, there isn’t a written recipe available.

Thanks for the feedback.

😂

Thank you ❤️

Thank you so much! Have fun baking and enjoy ❤️

I used food colouring gel but you can use any food colouring you got. Gel food coloring is water-based and has a thicker consistency, making it ideal for coloring icings, fondants, and other water-based recipes. Oil-based food coloring, on the other hand, is suitable for coloring chocolate and other fat-based products as it won't affect the texture. The choice depends on the specific needs.

@@JustCookbyAngel thank you for sharing 😘

Yes it is .

👍🏼

😂😂

Here is the recipe czcams.com/video/CzvnqJLB9FQ/video.htmlsi=tfW_SEr7KsPYR3KL

Oreo cookie crumbs are finely crushed pieces of Oreo cookies.

​@@JustCookbyAngelat 1:33 the white powder because im scared of making a mistake

@@Crazy_guy833 that’s all purpose flour and then follow by the buttermilk at room temperature.

@@JustCookbyAngel what's the measurements of the flour that's been poured first?

@@Crazy_guy833 The flour for the sponge cake is 400g of all-purpose flour. You can find all the ingredients written down in the description of the video.

I'd love to, but unfortunately, I can't as I'm currently traveling the world. 🌍 ✈️

@@JustCookbyAngel ok when you come back for sure! Enjoy your trip 🌎

@@Prettygiirrlll thank you! ☺️

Thank you ❤️

Awesome! Have fun baking and enjoy.

hi what size is the cake pan pls?@@JustCookbyAngel

@@angelyfoo5484 Hi! I used a traybake cake tin 12" x 9". But you can use any traybake you have at home. Have fun baking. 👩‍🍳

​@@JustCookbyAngelhello I made the sando today! Its my first time baking cake actually! I need to work on some improvements hehe I wish I can show u some photos, I really like your recipe but I did reduce the sugar :)

@@angelyfoo5484 that’s awesome, I’m glad you like it and enjoy it. Practice makes perfect and it is important for you to have fun along the way. 😊

Thank you 🤩 ❤️

When you want to make a tart in a 25cm (10inch) pan instead of a 23cm pan, you can adjust the recipe like this: 1. **Calculate the Area Ratio:** - Take the square of the new pan's radius (25^2). - Take the square of the original pan's radius (23^2). - Divide the new pan's square by the original pan's square to get a ratio. 2. **Adjust Ingredients:** - Multiply each ingredient quantity in the original recipe by the calculated ratio. For example, if the ratio is 1.3, you'd multiply each ingredient amount by 1.3. 3. **Baking Time:** - Keep an eye on the tart while baking, as the larger size may affect baking times.

Adding cold butter to buttercream can cause the mixture to become too firm or curdled. For a smooth and stable buttercream, it's essential that the butter is at room temperature before incorporating it into the meringue. This allows for a proper emulsion and ensures a creamy texture. If you accidentally add cold butter and the buttercream appears lumpy, you can try warming the mixture slightly or continuing to beat it until it comes together. If the issues persist, starting with room temperature butter is the ideal approach.

Thanks the butter was room temp but I left the egg white mix in fridge for almost 1 hour then added the butter which made it cold and curdled. I kept mixing it and it has gotten better. Thank you😊 I put way too many oreo crumbs in it tho now it's dark 😂

Hi there, unfortunately, no, but you can find the step-by-step instructions in the video with the recipe. Have fun baking. 🎂

Do the oreos inbetween the layers of the cake make it hard too cut and eat?

@@rachelmagill1536 The moisture from the cream can soften the Oreo layers in the cake, creating a delicious and moist texture.

Thanks😊

❤️❤️

🤔😅

You welcome! ❤️

You can use tiramisu or matcha essence instead of vanilla.

Certainly! Here are the steps for making whipped cream using 750ml of heavy cream, 90g of sugar, and 1/2 tsp of vanilla bean paste: Ingredients: • 750ml heavy cream • 90g sugar • 1/2 tsp vanilla bean paste Instructions: 1. Chill your mixing bowl and beaters: Place your mixing bowl and beaters (or whisk attachment) in the refrigerator for about 15-30 minutes before starting. This helps the cream whip up faster and fluffier. 2. Pour the heavy cream into the chilled mixing bowl. 3. Add the sugar and vanilla bean paste to the heavy cream. 4. Use an electric mixer: Start whipping the cream on low speed to incorporate the ingredients without splattering. Gradually increase the speed to medium or medium-high. 5. Whip the cream: Continue whipping the cream until it thickens and soft peaks form. This means the cream will hold its shape but still have a slight softness. 6. Be cautious not to over-whip: As you approach the desired consistency, reduce the speed to avoid over-whipping. Over-whipped cream can turn into butter. 7. Taste and adjust: Once the whipped cream is ready, taste it. If you prefer it sweeter, you can add a bit more sugar or vanilla extract, but do so gradually and whip a little more.

Thank you 🙏

Hi! So approximately 25 layers of crepes. And this recipe is for 11-12 portions. Enjoy! 😋

@@JustCookbyAngel 1-2 whole cake?

@@nandabaekna8869 I made one whole cake but you can always do half of the recipe for smaller cake if you think is too big

​@@JustCookbyAngelahh I got! Thank you!!!

Approximately about 150g

Thank you 🙏❤️

Yes, definitely, once I settle down again. Unfortunately, I can’t at the moment as I’m traveling the world. 🧳🌎

Thank you 💖

@@JustCookbyAngel oh woww hope you upload soon also some of the countries bakes reciepes too .. safe journey.. Cassie from Goa India ❤️

Yes, you can dissolve gelatin in hot water, but it is important to note that gelatin should not be boiled because it will not thicken 1. One way to dissolve gelatin is to first bloom it in cold water, then pour the desired amount of hot liquid and heat. Another way is to pour gelatin into water at room temperature, stir, leave for 30-35 minutes for the gelatin to swell, then put the bowl with the swollen gelatin into a pot of hot water and stir until the gelatin dissolves (do not bring the water to a boil).

​@@JustCookbyAngelI finally made it, without egg, but my batter like too thick and so sticky.. What wrong did I make? maybe mixer it too long?

@@imsameasyoubutbetter680 what do you use instead of eggs?

@@imsameasyoubutbetter680 unfortunately if you change the recipe it might not come out the same as the video.

You could use another type of chocolate spread for the best results.

Yes, definitely, once I settle down again. Unfortunately, I can’t at the moment as I’m traveling the world. 🧳🌎

Sorry to hear that, probably the meringue was not stiff enough before adding the ingredients or could be the mix was over whipped. :(

@@JustCookbyAngel I'm currently doing this again. Turns out I was beating it way too hard. But I managed to save it. Put more cornstarch

@@fedezzefelbudapestet6493 nice, have fun baking and enjoy. 😃

❤️❤️

8 inch (20cm) cake tin.

@@JustCookbyAngel thank you so much 🤗

Thank you 🙏