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Twix cake

Twix cake



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I have had this recipe for about two years. I found the recipe on a website but unfortunately I don't know exactly where. My daughter adores her. On Friday I asked her what to do to make her good and she said she would be very happy if I made this cake. and the chicks refused too much, I set to work.

  • For biscuits:
  • 200g flour;
  • 100g butter;
  • 100g old.
  • For caramel:
  • 400g condensed milk (I buy it from Plus);
  • 125g butter;
  • 30g maple syrup or honey.
  • Glaze:
  • 200g milk chocolate;
  • butter as a nut;
  • 2 tablespoons milk.

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Twix Cake:

Flour, sugar and butter mix well, sprinkle evenly in a 20cm / 30cm tray lined with baking paper and press well with the palm. Bake for about 30 minutes at 160 degrees.

Mix the caramel components separately. Put the pot on high heat until it starts to boil, then turn the heat to low and let it boil for about 30 minutes. Always mix, the caramel should come out thick, light brown.

After the biscuit has cooled, pour the caramel on it and spread it evenly. Let the cake cool for 30 minutes. Then spread the icing on it over a steam bath. Let the cake cool until the icing hardens.

Good appetite!


& # 8220Millionaire's cake & # 8221 is a delicious cake that brings a lot with the bars & # 8220twix & # 8221, which I love! Biscuits, caramel and chocolate & # 8230 hmmm.
It's so easy that my child could prepare it too, so I invite you to try it too.

INGREDIENT:

For the countertop:
150 g flour
120 g butter
50 g brown sugar

For the cream:
400 g condensed milk
60 g butter
60 g brown sugar
1 tablespoon honey

For topping:
100 g milk chocolate
50 g dark chocolate
2 tablespoons milk

Put flour, sugar and butter in a bowl and mix until you get a smooth and smooth dough. We extend it in the shape of a rectangle with the dimensions & # 8230 & # 8230

Put the dough in the tray lined with baking paper, prick it with a fork, then bake it in the preheated oven at 180 ° C for 20 minutes.

After this time it will still look soft, but it will harden as it cools, like a crispy cookie. We take it out and let it cool in the tray or on a wooden bottom.
Put the condensed milk, honey, butter and sugar to boil, on a very low heat for about 20 minutes, until it takes on the caramel color and comes off easily from the edges of the pan.

Pour the hot caramel over the counter and spread it as evenly as we can. In the recipe that was my source of inspiration, without respecting exactly the ingredients there, hazelnuts were sprinkled over the caramel, but I didn't have them in the house and I had already started to prepare the top & next time I put hazelnuts! Melt the chocolate in a bain-marie with two tablespoons of milk and pour it over the cooled caramel.

Let the chocolate harden, then we can cut the cake into slices.
Enjoy your meal!


Why settle for some small commercial bars when we can make at home, from only 3 ingredients, a giant and delicious Twix bar? Oh, and it's unbaked! Did I convince you? Let's do it together! You need a cake-like tray to cover with baking paper, [& hellip]

Prepare a delicious traditional bulz recipe, suitable for any time with the family!


Caramel Shortbread / cake with caramel and chocolate icing

I got this recipe from my friend who lives in Ireland.
I think there's a common cake there.

250 gr (8 oz) salted butter
250 gr (8 oz) flour
125 gr (4 oz) cornstarch
125 gr (4 oz) powdered sugar

All these ingredients mix well (I put in the mixer), the abstained result is spread in the tray (I put baking paper)
and bake in the oven at 180Â ° C for 15 minutes.

Meanwhile, bring to a boil in a saucepan

250 gr salted butter (8 oz)
250 g caster sugar (8 oz)
4 tablespoons golden syrup
400 gr condensed milk (unsweetened if possible)

I edit because I remade with sweetened condensed milk, but I reduced the amount of sugar to 170-180 gr
came out muuuuuult more consistent flour.

All these ingredients are put on the fire, everything is constantly spinning, and when it changes color, it starts to * bubble *
and has a thicker consistency, pour over the hot biscuit.

Leave it to cool, and in the meantime prepare a glaze of 300 gr dark chocolate and a little butter (personally I added a small cup of coffee, because I like the taste of mocha)


Edited by stella, 23 December 2008 - 07:35 PM.

# 2 star

Help of the porter

. Pour the chocolate icing over the cooled caramel.
wait until the 2nd day. and cut into cubes.
This cake must be made when there are a lot of people because the squares are cut small, being very. caloric and consistent.
I didn't have the patience and cut a slice before it was cold well. just to show you the section

It is very decorative, because the three layers are clearly distinguished, and chromatically beautiful are these shades of caramel white and beak.

# 3 Nasha

# 4 star

Help of the porter

In fact, my friend does it and cuts cubes with which she makes Christmas packages, along with other cookies and lollipops.
chocolate.
and I made her go to the orchestra.

# 5 Nasha

# 6 petunia

# 7 Bolognese in Cluj

What a great recipe & # 33And I have to cut it into cubes, as I need a lot of butter

# 8 star

Help of the porter

# 9 star

Help of the porter

So ... the beak icing hardens, the caramel is still a little soft.
Maybe it's better to use sweet condensed milk or sweet milk
and then subtract from the amount of caster sugar.

# 10 Boariu Iuliana

# 11 Boariu Iuliana

# 12 star

Help of the porter

Iuliana, I made it with half-salt butter. not as good as that wonderful butter you have in ireland (let me get about 2-3 packets when i come)
and it's very little salty, it doesn't even feel.
you can make it with unsalted butter.

# 13 Carmen L

& quot. 4 tablespoons golden syrup & quot

stella what is his?
I think it tastes great will lend itself to the holidays

# 14 star

Help of the porter

& quot. 4 tablespoons golden syrup & quot

stella what is his?
I think it tastes great it will lend itself to the holidays

to him. it is something like a relatively viscous honey. I think glucose / molasses.
but I am not sure.
this is the picture of the one I use (this is from google)

# 15 Carmen L

# 16 Boariu Iuliana

# 17 Carmen L

# 18 petunia

I also put the picture from my fries, I called it & quot; TWIX Cake & quot, as it seems to me that it looks very much like the Twix bars.

I had a poor quality chocolate for the icing, so I used melted chocolate in cream (prepared for ganache cream) and it didn't harden properly.

# 19 star

Help of the porter

# 20 petunia

Thanks & # 33Seeing that some didn't know what to use instead of that syrup, I asked Stella if she would allow me to post the recipe that I have. It's just a little different in ingredients and the quantities are smaller.

In the cookbook where I got the recipe, the cake appears with the name & quotMillionärsschnitten & quot (slices of millionaires, or something, in translation). .
I modified the quantities because I did not have the small tray (23 cm) as it was written in the book. I will write the quantities used by me (for the tray with the sides of about 35cm / 30 cm).
FOR DOUGH:
-190 g butter, cut into pieces (I had Irische Butter)
-290 g flour
-75 g brown sugar
FOR CREAM AND GLAZING:
-75 g butter
-75 g brown sugar
-600 g condensed milk

-200 g chocolate (for icing)

Put the flour (sifted) in a bowl (I made everything in the robot), add the butter cut into pieces and knead a little by hand until the butter is slightly crushed. Add the brown sugar and knead until you get a & quotneted & quot dough.
Spread the dough in a pan greased with butter and lined with flour. Make the holes with a fork and bake (preheated to 190 ° C) for about 20 minutes, or until golden.
While the dough sheet is in the oven, prepare the butter cream, brown sugar and condensed milk. Put them all in a pot to boil over medium heat. When they start to boil, let them simmer until the composition begins to thicken. (but still to flow). In the book it says that it is left on the fire 5 minutes after it started to boil, for me it lasted longer, maybe also because I had a larger amount than it was written in the recipe.
The sheet is left to cool a little in the tray, then we put the cream immediately taken off the fire, because otherwise it hardens and can not be stretched. I just stretched it at the edges because it had hardened a little. Let the cream cool all right, then put melted chocolate on top or other icing, whatever you want.
We really liked it. The caramel cream is delicious and I will make it for other cakes.
I put a quick-made icing on top (actually I started making a ganache cream for the cake, and from there I also stole for the icing) because the chocolate made melted figures.

OBSERVATIONS: -don't be scared if the dough sticks a little to your hands when you spread it in the tray
-I used a mini roll for spreading dough, which I always put in the flour
-if you have a detachable, rectangular / square shape (depending on the baking tray) use it for assembling the cake, so as not to bother to remove the pieces from the entire edges of the tray, as I suffered. Put the baked sheet in shape and put there cream and glaze & # 33 & # 33 & # 33
-even if you feel like putting a little liquid, or an egg, or extra flour, DO NOT do it. The dough comes out perfectly like this (after it is baked) even if it looks suspicious when it is raw.

Stella, thanks another girl & # 33I'll make your recipe for Christmas too, because I see more fries coming out than me


A quick and easy recipe for cheesecake. Each piece melts in your mouth.

We offer you a quick recipe for cheesecake, which is ideal in any season and any part of the day. It is very easy to prepare and the taste is tender and airy. Simply mix all the ingredients and put the cake in the oven. In 30 minutes you will get a delicate, very tasty and fragrant dessert. Enjoy the cake with tea or coffee.

INGREDIENTS

-1 teaspoon baking soda

-nuts, raisins and candied fruit to taste

METHOD OF PREPARATION

1. Beat the eggs with the sugar. The mass should be light in color and the sugar completely dissolved.

2. Add the cream, cheese, melted butter, baking soda and salt.

3. Mix all the ingredients well, then mix the mass with the blender until smooth.

4. Add the sifted flour and mix well. If desired, you can add candied fruit, raisins and nuts.

5. Pour the dough into a form lined with baking paper and bake the cake in the preheated oven at 180 degrees for about 30 minutes.

6. Allow the cake to cool in the form, then on a towel. Sprinkle the cake before serving with powdered sugar.


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A quick and easy recipe for cheesecake. Each piece melts in your mouth.

We offer you a quick recipe for cheesecake, which is ideal in any season and any part of the day. It is very easy to prepare and the taste is tender and airy. Simply mix all the ingredients and put the cake in the oven. In 30 minutes you will get a delicate, very tasty and fragrant dessert. Enjoy the cake with tea or coffee.

INGREDIENTS

-1 teaspoon baking soda

-nuts, raisins and candied fruit to taste

METHOD OF PREPARATION

1. Beat the eggs with the sugar. The mass should be light in color and the sugar completely dissolved.

2. Add the cream, cheese, melted butter, baking soda and salt.

3. Mix all the ingredients well, then mix the mass with the blender until smooth.

4. Add the sifted flour and mix well. If desired, you can add candied fruit, raisins and nuts.

5. Pour the dough into a form lined with baking paper and bake the cake in the preheated oven at 180 degrees for about 30 minutes.

6. Allow the cake to cool in the form, then on a towel. Sprinkle the cake before serving with powdered sugar.


Twix cake

ingredients
For the countertop :, 200 g flour, 100 g butter, 100 g sugar,, For caramel :, a box of condensed milk (350-400 g), 125 g butter, 30 g maple syrup or honey,, For the icing :, 200 g milk chocolate, optional: 1 cup of butter, 1-2 tablespoons of milk

Difficulty: low | Time: 1h


& # 8220Millionaire's cake & # 8221 is a delicious cake that brings a lot with the bars & # 8220twix & # 8221, which I love! Biscuits, caramel and chocolate & # 8230 hmmm.
It's so easy that my child could prepare it too, so I invite you to try it too.

INGREDIENT:

For the countertop:
150 g flour
120 g butter
50 g brown sugar

For the cream:
400 g condensed milk
60 g butter
60 g brown sugar
1 tablespoon honey

For topping:
100 g milk chocolate
50 g dark chocolate
2 tablespoons milk

Put flour, sugar and butter in a bowl and mix until you get a smooth and smooth dough. We extend it in the shape of a rectangle with the dimensions & # 8230 & # 8230

Put the dough in the tray lined with baking paper, prick it with a fork, then bake it in the preheated oven at 180 ° C for 20 minutes.

After this time it will still look soft, but it will harden as it cools, like a crispy cookie. We take it out and let it cool in the tray or on a wooden bottom.
Put the condensed milk, honey, butter and sugar to boil, on a very low heat for about 20 minutes, until it takes on the caramel color and comes off easily from the edges of the pan.

Pour the hot caramel over the counter and spread it as evenly as we can. In the recipe that was my source of inspiration, without respecting exactly the ingredients there, hazelnuts were sprinkled over the caramel, but I didn't have them in the house and I had already started to prepare the top & next time I put hazelnuts! Melt the chocolate in a bain-marie with two tablespoons of milk and pour it over the cooled caramel.

Let the chocolate harden, then we can cut the cake into slices.
Enjoy your meal!


Super fine cake made of cottage cheese and crumbly cocoa dough - a dessert that melts in your mouth!

This wonderful cake with cottage cheese and crumbly cocoa dough is fantastically delicious, fine and delicate. You can enjoy it on any occasion - whether it's an anniversary or you just want to pleasantly surprise your loved ones. It is prepared extremely simply and quickly, and the result is phenomenal! We kindly invite you to try it!

ingredients

Method of preparation

1. Allow the butter to reach room temperature, then mix it with 150 g of sugar.

2. Combine the flour with the cocoa and add them to the above mixture. Mix the composition well until a crumbly mass results.

3. Line a form with removable walls with baking paper and add half of the cocoa mixture to it.

4. Prepare the filling. In a bowl, mix the cottage cheese with the rest of the sugar and add the eggs and cream. Mix the composition with a blender until smooth. Finally, add the starch and continue to stir until incorporated.

5. Add the cheese mass over the cocoa mixture in the baking tin.

6. Cover the cream cheese with the rest of the cocoa mixture.

7. Bake the cake in the preheated oven at 190 degrees for 45 minutes.


Caramel Shortbread / cake with caramel and chocolate icing

I got this recipe from my friend who lives in Ireland.
I think there's a common cake there.

250 gr (8 oz) salted butter
250 gr (8 oz) flour
125 gr (4 oz) cornstarch
125 gr (4 oz) powdered sugar

All these ingredients mix well (I put in the mixer), the abstained result is spread in the tray (I put baking paper)
and bake in the oven at 180Â ° C for 15 minutes.

Meanwhile, bring to a boil in a saucepan

250 gr salted butter (8 oz)
250 g caster sugar (8 oz)
4 tablespoons golden syrup
400 gr condensed milk (unsweetened if possible)

I edit because I remade with sweetened condensed milk, but I reduced the amount of sugar to 170-180 gr
came out muuuuuult more consistent flour.

All these ingredients are put on the fire, everything is constantly spinning, and when it changes color, it starts to * bubble *
and has a thicker consistency, pour over the hot biscuit.

Leave it to cool, and in the meantime prepare a glaze of 300 gr dark chocolate and a little butter (personally I added a small cup of coffee, because I like the taste of mocha)


Edited by stella, 23 December 2008 - 07:35 PM.

# 2 star

Help of the porter

. Pour the chocolate icing over the cooled caramel.
wait until the 2nd day. and cut into cubes.
This cake must be made when there are a lot of people because the squares are cut small, being very. caloric and consistent.
I didn't have the patience and cut a slice before it was cold well. just to show you the section

It is very decorative, because the three layers are clearly distinguished, and chromatically beautiful are these shades of caramel white and beak.

# 3 Nasha

# 4 star

Help of the porter

In fact, my friend does it and cuts cubes with which she makes Christmas packages, along with other cookies and lollipops.
chocolate.
and I made her go to the orchestra.

# 5 Nasha

# 6 petunia

# 7 Bolognese in Cluj

What a great recipe & # 33And I have to cut it into cubes, as I need a lot of butter

# 8 star

Help of the porter

# 9 star

Help of the porter

So ... the beak icing hardens, the caramel is still a little soft.
Maybe it's better to use sweet condensed milk or sweet milk
and then subtract from the amount of caster sugar.

# 10 Boariu Iuliana

# 11 Boariu Iuliana

# 12 star

Help of the porter

Iuliana, I made it with half-salt butter. not as good as that wonderful butter you have in ireland (let me get about 2-3 packets when i come)
and it's very little salty, it doesn't even feel.
you can make it with unsalted butter.

# 13 Carmen L

& quot. 4 tablespoons golden syrup & quot

stella what is his?
I think it tastes great it will lend itself to the holidays

# 14 star

Help of the porter

& quot. 4 tablespoons golden syrup & quot

stella what is his?
I think it tastes great will lend itself to the holidays

to him. it is something like a relatively viscous honey. I think glucose / molasses.
but I am not sure.
this is the picture of the one I use (this is from google)

# 15 Carmen L

# 16 Boariu Iuliana

# 17 Carmen L

# 18 petunia

I also put the picture from my fries, I called it & quot; TWIX Cake & quot, as it seems to me that it looks very much like the Twix bars.

I had a poor quality chocolate for the icing, so I used melted chocolate in whipped cream (prepared for ganache cream) and it didn't harden properly.

# 19 star

Help of the porter

# 20 petunia

Thanks & # 33Seeing that some didn't know what to use instead of that syrup, I asked Stella if she would allow me to post the recipe that I have. It's just a little different in ingredients and the quantities are smaller.

In the cookbook where I got the recipe, the cake appears with the name & quotMillionärsschnitten & quot (slices of millionaires, or something, in translation). .
I modified the quantities because I didn't have a small tray (23 cm) as it was written in the book. I will write the quantities I used (for the tray with the sides of about 35cm / 30 cm).
FOR DOUGH:
-190 g butter, cut into pieces (I had Irische Butter)
-290 g flour
-75 g brown sugar
FOR CREAM AND GLAZE:
-75 g butter
-75 g brown sugar
-600 g condensed milk

-200 g chocolate (for icing)

Put the flour (sifted) in a bowl (I made everything on the robot), add the butter cut into pieces and knead a little by hand until the butter is slightly crushed. Add the brown sugar and knead until you get a & quotneted & quot dough.
Spread the dough in a pan greased with butter and lined with flour. Make the holes with a fork and bake (preheated to 190 ° C) for about 20 minutes, or until golden.
While the dough sheet is in the oven, prepare the cream of butter, brown sugar and condensed milk. We put them all in a pot to boil, over medium heat. When they start to boil, let them simmer until the composition begins to thicken. (but still to flow). In the book it is written that it is left on the fire 5 minutes after it started to boil, for me it lasted longer, maybe also because I had a larger amount than it was written in the recipe.
The sheet is allowed to cool a little in the tray, then we put the cream immediately taken off the fire, because otherwise it hardens and can not be stretched. I just stretched it at the edges because it had hardened a little. Let the cream cool all right, then put melted chocolate on top or other icing, whatever you want.
We really liked it. The caramel cream is delicious and I will make it for other cakes.
I put a quick-made icing on top (actually I started making a ganache cream for the cake, and from there I also stole for the icing) because the chocolate made melted figures.

OBSERVATIONS: -don't be scared if the dough sticks a little to your hands when you spread it in the tray
-I used a mini roll for spreading dough, which I always put in the flour
-if you have a detachable, rectangular / square shape (depending on the baking tray) use it for assembling the cake, so as not to bother to remove the pieces from the entire edges of the tray, as I suffered. Put the baked sheet in shape and put there cream and glaze & # 33 & # 33 & # 33
-even if you feel like putting a little liquid, or an egg, or extra flour, DO NOT do it. The dough comes out perfectly like this (after it is baked) even if it looks suspicious when it is raw.

Stella, thanks another girl & # 33I'll make your recipe for Christmas too, because I see more fries coming out than me


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