Cake

I made a cake for my niece, an easy cake to make, and very good. (For adults)

  • a wheat cake
  • pudding
  • quality butter
  • whipped cream for dressing the cake
  • ornaments

Servings: -

Preparation time: less than 120 minutes

CAKE RECIPE PREPARATION:

Make a cake top from as many eggs as you want (I made it from 8 eggs +7 tablespoons of cold water = 15 eggs considered) .- according to the recipe you know works well.

Pudding boiled in milk, rubbed with quality butter (I boiled strawberry pudding and rubbed it with German butter)

whipped cream for dressing the cake

ornaments of your choice (my niece wanted to be tied in the bow)

biscuits (not to soil the bow)


Train cake with wagons

When I look at the picture of Prince Ozan blowing in the candle on his cake, I can't believe he had a good birthday. & # 160.


Preparations for the princes' birthdays usually take 2 days. This time for 3 and a half days I displayed my personality in the kitchen. Firstly because I celebrated her day in kindergarten (70 people), secondly the educators had heard something about my culinary talents and I wanted to exceed their expectations, and thirdly, but not least, I I wanted my prince to remember this festivity and may have some stories over the years.
Because I took him to eat a bunch of kids, I was afraid something would happen to him and say it was from my cake. So I didn't use my food dyes as usual, but I made natural dyes as it crossed my mind. But it was good because I saw that it is possible and it is not difficult at all.
Two days in a row I made the cookies that I scattered around the train to complete the theme (tree bark, nuts, gifts and chocolate leaves). I put them in boxes and left them to wait for the big day in the fridge.
On the third day I made the countertops and the cream and put them together, and I left the ornament for the birthday. I sent the celebrant to kindergarten and I had 4 hours to complete the "work of art".
But I'd better tell you more leisurely what and how we did, and maybe even do together, to make other celebrities happy.
In a large tray equipped with the stove, bake the countertop for two wagons (or the locomotive and a wagon) at once. I will give the quantities for a tray and whoever wants more wagons makes more countertops.

required for countertop:

6 eggs
250 g sugar
120 g flour
130 g starch

for cream:

400 ml liquid cream
400 g milk chocolate or bitter
1 tablespoon butter

for decoration:

1 sachet of cream powder + milk needed
food coloring (if you don't have or want something more natural, read on as I did)
candies for decoration (whoever wants)

Are you ready? We start:

I use this countertop for every cake and I have never failed before. I don't use any fat or any growth agent and the top comes out so fluffy that I don't even have to syrup it.
So: separate the egg whites and froth them with the mixer as much as we can. Here is the whole secret of the countertop. The harder we beat the egg whites, the more successful we will have a countertop. It has to be so strong that we can cut slices with the knife in it.
When we reach this performance (after about 8-10 minutes of mixing), add the sugar and continue mixing for another 2-3 minutes.
We don't have to mix until the sugar melts because it will melt along the way anyway, just spread all over the egg whites.
We also put the yolks and mix them with the egg whites.
We still have the flour and starch that we add at the end and mix until the dough becomes uniform.
Here care must be taken that the starch being more compact will go to the bottom of the bowl and the dough will have to be mixed until all the lumps dissolve.
The result will be a beautiful cake-like dough, which we will pour into the stove tray on the bottom of which we have previously placed baking paper.
Without baking paper, we risk the top sticking to the middle of the tray and when we take it out it can break. In addition, the paper will help us move the countertop even after baking.
Note that I didn't even grease the edges of the tray with grease.
Put the tray in the preheated oven at 180ºC and let it bake for 20-25 minutes. When it starts to brown, we test it with a toothpick and if it comes out dry we can take the tray out of the oven.
After baking, it is enough to pass with the blade of a knife on the edges of the tray to detach the top and then turn the tray upside down on a straight surface. With paper at the base, the countertop will easily come out of the tray.
For the prince's cake I worked in series and while one tray was baking I was preparing the dough for the next one. So in a short time I had the three countertops (for a locomotive and five wagons) baked.
To make the wagons, the countertop must first be cut in half in width and each resulting half in four, so each wagon will have four layers of countertop.
Don't be fooled by my photo because I accidentally held the phone wide and when I turned the photo the image narrowed. So we join the means of the longer sides of the countertop with an imaginary line and cut with the knife on that line. We obtained two halves that will make up the two wagons. Now on the cut we make three more perpendicular cuts, obtaining four rectangles from each half. Our wagons will eventually be as long as half the length of the tray, and as wide as a quarter of the width of the tray.
In order for the cream I will use to adhere better to the top of the cake, I always peel the top of it with a very sharp knife. My boys can't wait to get to this operation to grab the bronze of the cake. :)
And with that I finished preparing the countertop. I hope you were not bored because now we move on to the preparation of the cream.
For the cream I chose to make a chocolate garnish. I like the bitter chocolate ganaje but being a children's cake I decided to use milk chocolate.
I made the cream for a wagon once so as not to force the mixer too much and we will do the same together, but if you have a high-performance mixer in which you have full confidence, you can try to make all the cream at once and save no time.
Put 200 ml of liquid cream on low heat on the stove and let it heat up, but it should not boil. Just enough to burn our fingers a little. While our cream warms up, break 200 g of chocolate into smaller pieces to melt more easily.
When the cream has warmed up enough, turn off the heat, add the chocolate pieces and wait a few minutes for the chocolate to melt in the heated cream.
Then with the help of a whisk, mix and make sure that there is no piece of unlicensed chocolate left. But if there are still pieces of chocolate that are stubborn to stay whole and the mixture has started to cool, we can put the pot on the fire again for a few minutes, stirring constantly and we will convince all the pieces to fluidize.
If the mixture satisfies us visually, let it cool so that we can put it in the freezer for about an hour or more. When we take it out of the freezer, it must be completely cold, even a little frozen on the edges.
Now begins the most interesting but dangerous phase for the mixer. We start the mixer at maximum speed and as soon as we mix, our mixture will swell, lighten and get the special texture of the ganaj. (From now on, don't force more because you risk going through the neighbors for another mixer to decorate the cake, as I did before.) The resulting cream reached me exactly for a wagon. For the second we repeat exactly.
To make it easier to handle the wagons, we can form them from the beginning on some rectangles made of baking paper and after the cake is ready and the wagons placed in their place we pull it out slightly.
We divide the cream from the eyes into four parts and stretch three of them between the four countertop rectangles that will form a wagon. So on top we do not grease with cream. Grease the wagon only laterally with the fourth part of the cream, cover it with a bag and put it in the fridge for at least 3-4 hours.
Before decorating the cake, we have to take care of the cream we will cover it with. If you use synthetic food dyes, it's simple. If you want more organic dyes, let me tell you how I got them.

For lilac:
I used a red cabbage about the size of a small handful.
I washed it, cut it and boiled it with a glass of water. It should be boiled until the water turns intense purple.
Then strain and measure how much purple juice has resulted. Fill with milk to get the amount needed for half a packet of cream. And you can see the result I got in the picture.

For pink:
I used strawberries, but the same result can be obtained with cherries or pomegranates.
I also boiled them in a glass of water and I used the juice obtained by draining the strawberries, adding a little more milk, to prepare another half packet of cream powder.

For peach color:
I used half a teaspoon of saffron. Actually I was expecting to get a pale yellow but a gorgeous light orange came out. How?
Of course I boiled the saffron in half a glass of water until it swelled and then strained it.
Filled with milk, the liquid obtained was used to prepare another half packet of cream powder.

For green:
I used some nettle leaves but spinach can be used just as well and probably most edible leaves as long as they are not spicy or bitter.
I boiled the nettle leaves until they softened, I strained them and this time not the juice (because a brown wash had come out), but I even put the leaves in the cream and I passed them with the blender.

For yellow:
I boiled half a teaspoon of turmeric powder (turmeric) in a glass of water, but I probably should have used much less.
It was the only cream a little hot (it didn't feel on the cake but if you only tasted the cream it bit a little on the tongue) and compared to the other colors it seemed to me that it was eye-catching.

When we decide to decorate the cake, we take a wagon out of the fridge and dig out the top so that we have a place to put the load. We are not removing the paper underneath yet because it will be useful from now on.
Coat the cream wagon on all visible sides and store it back in the refrigerator until all the components are ready. On the locomotive, I don't know how it happened but I didn't take pictures. But it's not who knows what to do. Here we no longer dig the top on top but cut a piece about 2/3 of the length of the wagon (cut the top and the cream under it) and glue it over what was left uncut. This will form the longer muzzle of the locomotive and the driver's cab. After painting it with the remaining cream from the wagons, so as not to bother too much, we place the candles in the place where the chimney should be.
To make the "tray" I used a cardboard box from the fridge. I folded the cardboard as wide as I needed and glued it in several places so that it wouldn't fall apart. There were a total of three layers of cardboard and they supported the weight of the train quite well. On top I wrapped the "tray" with aluminum foil glued in turn in several places. Care must be taken that the width of the "tray" does not exceed the width of the door so that we do not have headaches when we want to transport it.
And now we can move on to the completion of the train. We put the locomotive first and then we line the wagons one behind the other and only now we take out the papers from under each piece. Chocolate coins, cookies or biscuits can be used as wheels.
I filled the wagons with lollipops but they can also be filled with candies, jellies, chocolate, etc. The walls of the wagons, if you have more time available, you can also decorate them with cream. I, being in crisis, stuck a candy here and there and scattered around the "decor".
AND GATAAAA :) Could it be more beautiful? Of course, if I had more time, I would paint it a little more. But that's all, and it still caused a stir.

Apple cake with burnt sugar cream

Step 1. Put 10 tablespoons of sugar in a non-stick pan and leave on the fire until the sugar caramelizes. Mix with a wooden or silicone spoon. Do not leave too much because you risk smoking sugar.

Step 2. Pour the melted sugar into the bowl that will be used in the oven. We used a bowl with a diameter of 18 cm and a depth of 10 cm. Spread the sugar well on the edges of the bowl. Allow the dish to cool. Cracks will form & # 8211 is fine.

Step 3. Peel an apple, grate it and squeeze the juice. Cut the apples into cubes. Put 20 g butter in a pan and heat the apples well. When the apples have softened and leave no water, put them in the bowl in which you lined with sugar.

Step 4. For the burnt sugar cream, mix the eggs with the sugar and then add the milk. Mix well with the mixer.

Step 5. Pour the composition into the bowl in which you put the apples. Apples will rise to the surface. Put in the oven for 40 minutes at 180 degrees.

Step 6. For the top, beat the egg whites with the sugar in a bowl, then add the yolks one by one and then the flour previously mixed with the cocoa.

Step 7. Pour the composition over the burnt sugar cream with apples. Put back in the oven for another 40 minutes at 180 degrees.

Step 8. When ready, take out of the oven and leave to cool for 1-2 hours (not completely).

Step 9. Peel off the edges with a knife and turn the cake over on a plate. Allow the cake to cool completely. The juice from the burnt sugar cream will be absorbed by the countertop.

Step 10. We wish you good appetite and increase your cooking apple cake recipe with burnt sugar cream.


Tort in Egypt

The Egyptian cake has become my favorite cake, I must admit! It has a little of each: thin, fragrant and crunchy countertop, gaaaalben and silky cream, cream full of crunchy surprises. It is exactly as sweet as it should be, so you can easily eat more than one slice. It's not hard, don't be afraid it's a long recipe. It's just extremely detailed, to make sure it comes out perfectly!

The quantities from the 3 countertops are given together, but because you will bake them separately, the ingredients for each countertop are: - 2 egg whites, - 2 tablespoons sugar, - 1/2 tablespoon flour, - 50 g ground hazelnuts / walnuts .

Beat the egg whites well, slowly add the sugar and beat for smoothing. Gradually incorporate the flour and ground hazelnuts / walnuts. Spread on a round tray with a diameter of 20 cm and bake for 25 minutes.

Repeat for each of the 3 countertops.

* WHITE CREAM

In a medium saucepan, over low heat, continue to mix the yolks, sugar, flour / starch, vanilla sugar and milk until you get a smooth and firm cream. Leave the cream to cool. Beat the butter well and gradually add it, stirring constantly, to the cooled cream.

* CRISPY CREAM

Using a spatula, mix the cream well with the chopped hazelnuts / walnuts and crushed caramelized sugar (not crushed)

* MOUNTING THE CAKE

It is made simple: 1 countertop, 1 layer of yolk cream, 1 layer of crunchy cream. Repeat.

You will be left with some yolk cream, with it you can wallpaper the edges of the cake.

* CAKE ORNATION & # 8211 OPTIONAL

For inspiration and taste, you can garnish with cream, extra caramelized sugar, nuts, chopped hazelnuts or even almond flakes.


Tort in Egypt

The Egyptian cake has become my favorite cake, I must admit! It has a little of each: thin, fragrant and crunchy countertop, gaaaalben and silky cream, cream full of crunchy surprises. It is exactly as sweet as it should be, so you can easily eat more than one slice. It's not hard, don't be afraid it's a long recipe. It's just extremely detailed, to make sure it comes out perfectly!

The quantities from the 3 countertops are given together, but because you will bake them separately, the ingredients for each countertop are: - 2 egg whites, - 2 tablespoons sugar, - 1/2 tablespoon flour, - 50 g ground hazelnuts / walnuts .

Beat the egg whites well, slowly add the sugar and beat for smoothing. Gradually incorporate the flour and ground hazelnuts / walnuts. Spread on a round tray with a diameter of 20 cm and bake for 25 minutes.

Repeat for each of the 3 countertops.

* WHITE CREAM

In a medium saucepan, over low heat, continue to mix the yolks, sugar, flour / starch, vanilla sugar and milk until you get a smooth and firm cream. Leave the cream to cool. Beat the butter well and gradually add it, stirring constantly, to the cooled cream.

* CRISPY CREAM

Using a spatula, mix the cream well with the chopped hazelnuts / walnuts and crushed caramelized sugar (not crushed)

* MOUNTING THE CAKE

It is made simple: 1 countertop, 1 layer of yolk cream, 1 layer of crunchy cream. Repeat.

You will be left with some yolk cream, with it you can wallpaper the edges of the cake.

* CAKE ORNATION & # 8211 OPTIONAL

For inspiration and taste, you can garnish with cream, extra caramelized sugar, nuts, chopped hazelnuts or even almond flakes.


Original recipe, from old recipe books & # 8211 Egyptian cake & # 8211 Highly sought after and appreciated birthday cake

1. For the top, beat the egg whites with a mixer. Add sugar, flour and hazelnuts. We spread the dough in a thin sheet, which we place on a tray covered with baking paper. Bake at 180 degrees for 25 minutes. Do the same for the next 2 countertops.

2. For the yolk cream, put the sugar and milk in a bowl. Stir and bring the composition to a boil over low heat. Add the yolks, starch, flour, vanilla sugar and mix well until smooth. Take the bowl off the heat and finally add the butter.

3. For the crunchy cream, mix the cream with the chopped hazelnuts and the caramelized sugar.

4. Wallpaper the first countertop with a layer of yolk cream. Add a layer of crispy cream and cover with the second top. We do the same until we finish all the ingredients.


If you like it, share it with your friends!





Ingredient:

For the countertop:
6 eggs
250g old powder
110g margarine
190g flour
2 bellows free of rum
1 sachet of baking powder
1 sachet of vanilla sugar
1 kg of apples
5 tablespoons caster sugar

For pudding and whipped cream:
1 envelope of fiscal dust
150ml milk
1iop vanilla pudding
500ml milk
5 tablespoons caster sugar

Method of preparation:
We take the apples, wash them, peel them, remove the spine and cut them into smaller slices. Put them in a saucepan to harden and add over them 5 tablespoons caster sugar. We leave them to harden until they soften.




Put the yolks in a bowl, add the powdered sugar and rub until you get a foam. Then add the vanilla sugar, rum essences and mix.


In another bowl put flour and baking powder, and add to the yolk foam and mix and mix.

Put the margarine in a bowl, put it in the microwave for a maximum of 30 seconds - 1 minute, until it melts, let it cool a bit and add it over the composition of sugar yolks and flour prepared before. Mix everything until well incorporated.


In a bowl, beat the 6 egg whites with a mixer and add the egg yolk, flour, sugar and margarine to the egg white foam.

Grease a round tray and line it with flour and pour the composition obtained in the tray. We add in the tray over the top composition and slices of apples hardened in such a way that they are evenly distributed. Put the top in the oven for 45 - 50 minutes.




Meanwhile, prepare the pudding and whipped cream. For the pudding, put 400ml of milk in a saucepan to boil. In a bowl put the remaining 100 ml of milk, pour the envelope of pudding over and 5 tablespoons of caster sugar. Stir until everything dissolves and add to the pan over the milk. Stir continuously until it starts to thicken, then remove the pudding from the heat and leave it to cool.

Put 150ml milk in a container, add the whipped cream powder and mix everything until the whipped cream hardens.

After the top is baked, take it out on a wooden bottom and leave it to cool. When it has cooled, cut the top in half and start filling it. Cut the top in half, put the pudding cream on the bottom, cover with the second top and garnish with whipped cream on top.






5 delicious and light spirulina recipes

Spirulina is known as a seaweed, and this pseudonym should not take us by surprise if we look at the list of benefits it offers.

Consumed regularly, spirulina strengthens the body's immune system and contributes to its detoxification.

Mediterranean diet: 3 delicious recipes for energy and body.

At the same time, this algae is used in the form of powder or pills as an adjunct to slimming belts. Studies have revealed, over time, everything about spirulina, and today this product is considered a superfood.

You can benefit from its therapeutic effects & icircn various food combinations, which you can prepare easily and quickly right at home. We & icircti propose 5 recipes & icircn that you can use spirulina.

1. Spirulina smoothie

You're on the run all the time, so you can't enjoy breakfast freely. Then a spirulina smoothie can be the perfect meal for counter-timer mornings! The taste of spirulina becomes much more appetizing when it is mixed with your favorite fruits or vegetables. Add & icircn blender to your favorite ingredients and finally add the spirulina powder.

This smoothie is a healthy alternative to fast food and can be consumed at any time of the day. A simple and healthy recipe that will provide the necessary intake of vitamin B, calcium, iron and vegetable protein!

2. Perfect for a delicious breakfast

Another healthy recipe that we propose to you is the perfect with spirulina. It represents the synergy between carbohydrates and proteins, an excellent mix to give you energy and to give you the feeling of satiety at the next meal.

To prepare a parfait for a delicious and especially healthy breakfast, combine the following ingredients:

  • 1/2 cup oatmeal, gluten free
  • 1 teaspoon dried apples
  • 1 tablespoon almonds
  • 1 tablespoon cocoa
  • 1 organic lemon peel & acircie, dried and finely chopped
  • 1/2 teaspoon vanilla powder
  • 1 tablespoon maca powder
  • 1 cup cashew milk
  • 1 tablespoon spirulina powder
  • 2 tablespoons pumpkin seeds

In a small glass bowl add layers of oats, apples, almonds and chocolate flakes. Then mix the rest of the ingredients in the blender. Pour the composition obtained over the ingredients in the bowl and enjoy a delicious dessert!

3. Guacamole sauce with spirulina

In fact, all you have to do is enrich the classic recipe for guacamole sauce mixture with, along with the other ingredients, three tablespoons of spirulina.

4. Refreshing salad with spirulina and spinach

In the warm season, we can fully enjoy the benefits of seasonal vegetables. Therefore, salads should become the main way of eating, regardless of the time of day. You can try a lot of tasty mixes, adding all your favorite vegetables in a large bowl.

Our proposal is to try a refreshing salad with spinach, which introduces the miracle ingredient: spirulina! Season the salad with a dressing that you have previously mixed with spirulina powder, your well-deserved portion of health and energy!

Include in your recipe avocados and tomatoes, for a considerable intake of antioxidants.

5. Healthy candies for an energy boost

If you have not taken spirulina before, you can get acquainted with its taste by preparing healthy candies that contain it. These candies are also ideal to be consumed after physical workouts because they are rich in protein.

To prepare the delicious candies you will only need a blender or a mixer and the following ingredients:

  • 1 cup raw almonds
  • 1/4 cup dried apricots
  • 1/4 cup pistachios
  • 1/4 cup raw almond butter
  • 1 tablespoon of dark chocolate flakes
  • 2 tablespoons flax seeds
  • 2 tablespoons unprocessed cocoa powder
  • 2 tablespoons chopped coconut
  • 1 tablespoon spirulina powder

Combine the fruit, seeds, nuts and almonds in a blender, and then gradually add the rest of the ingredients and mix until you get a slightly malleable dough. From this dough, form the candies and leave them in the freezer overnight.

Benefit from the properties of spirulina delect & acircnding yourself with these light and tasty recipes!


Oreo cake and chocolate

The Oreo and chocolate cake is a fine cake, with the right flavors, creamy and crunchy textures that complement each other perfectly!

How's the Oreo cream cookie? Well, you say he was there for a lifetime! :))

A cake without too much sugar (only on the counter and whipped cream) with lots of chocolate and mascarpone.

Ingredients Cake with Oreo and chocolate

For a countertop, 3 countertops with a diameter of 22 cm will be made

  • 2 eggs (6 eggs total)
  • 50 g sugar (150 g total sugar)
  • 50 g flour (150 g total flour)
  • 10 g cocoa (30 g total cocoa)
  • a knife tip salt

Milk chocolate cream

  • 200 g chocolate with 40-50% cocoa
  • 200 ml unsweetened cream (Pilos I used, with 30% fat)
  • a tablespoon of butter
  • 200 g mascarpone

White chocolate cream

  • 200 g white chocolate
  • 100 ml unsweetened whipped cream Pilos
  • a tablespoon of butter
  • 200 g mascarpone

To decorate the cake & # 8211 whipped cream

  • 400 ml unsweetened whipped cream & # 8211 I put LaDorna
  • 100 g mascarpone
  • a whipping cream envelope
  • 3 tablespoons sugar

In addition & # 8211 2 large packages Oreo Classic or Oreo with chocolate cream

Preparation Cake with Oreo and chocolate

Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled in volume and is very fluffy.

Add flour mixed with cocoa and mix with a spoon from bottom to top, stirring at the same time, circularly the bowl. Prepare a round tray with a diameter of 22 cm, put baking paper (only on the bottom, not on the sides), pour the mixture and level.

Bake in the preheated oven, at 170 degrees, for 15 minutes or until the toothpick test is passed.

Let it cool, detach it from the walls of the tray and remove it slightly, then turn, in turn, to prepare the other 2 countertops.

Caramelize the sugar until it turns amber.

Quench with cold water and cook for 3-4 minutes on low heat. We stop the fire and add Amaretto.

Milk chocolate cream.

Put the whipped cream in a bowl and bring it to the boil. Turn off the heat, add the chopped chocolate and leave for 2-3 minutes, then mix vigorously with a small whisk until smooth, and in the meantime add the butter.

Let cool, then refrigerate for a few hours or overnight.

Remove from the cold and mix for 30 seconds, then add mascarpone, mix lightly at first, then vigorously, until the cream becomes firm & # 8211 Be careful to mix, stop in time, do not turn the cream into butter or so cut!

White chocolate cream.- We proceed exactly like milk chocolate cream.

Assembling Cake with Oreo and chocolate

Unwrap one of the Oreo cookie packets and remove the cream. Break the biscuits into small pieces.

We prepare a plate on which we put one of the countertops and mount a high cake ring (it helps to stick acetate foil or baking paper on the inside.

Syrup the first top with 1/3 of the syrup and spread the milk chocolate cream evenly.

We place the second countertop and syrup. In the white cream, incorporate half of the amount of Oreo biscuit pieces, then spread the cream over the counter and level.

Place the third top, syrup, then let the cake cool for 2 hours.

Meanwhile, mix the ingredients for the whipped cream, initially at low speed, then increase the speed until it becomes firm. We stop 4 tablespoons of cream for the hazelnuts from the decoration.

Remove the cake from the cold, lift the ring and peel off the acetate foil. We dress the cake evenly in whipped cream, let it cool and take care of it glaze.

Melt the ingredients on a steam bath or over low heat, then let the icing cool. When it is only slightly warm, we pour it lightly in the middle of the cake, and with a spatula we distribute it evenly, letting it drip on the sides as well.

When the icing is cold (refrigerate for 15 minutes), sprinkle 8 hazelnuts on top and lightly place an Oreo biscuit on top of each one.

At the base, decorate either with chocolate chips or with the remaining biscuit pieces.

Keep the cake cold and take it out of the fridge 15-20 minutes before serving.


Cake syrup

The ideal and quick syrup & # 8211 especially for cakes and chocolate cakes!

Ingredient:

Preparation instructions

It is used in the syruping of cakes and chocolate-based cakes.

See also other delicious recipes

    Dandelion syrupDandelion syrup or dandelion honey. Taken from the book of Mary [& hellip]Raspberry syrupYou can replace the commercial juice with a raspberry syrup, delicious and aromatic.Rose budsRose buds used in the confectionery industry [& hellip]Walnut cookiesWalnuts stuffed with plum jam - childhood memories. A desert [& hellip]Mini eclairs with cappuccino icingMini eclairs with cappuccino icing, a fine and extremely dessert [& hellip]Gray with milk and chocolateThe simplest, best and fastest dessert! Chocolate ii [& hellip]

4 thoughts on & ldquo Cake syrup & rdquo

Hi ,
I'm Alexandra and I made the top of a cake & # 8230 I wanted to syrup it today, but I didn't know the recipe for the sugar syrup anymore # 8230 I would need a half serving & # 8230 I searched on the net and I found your recipe & # 8230
Vroiam doar sa te intreb , daca reteta ta este pentru o portie de sirop de zahar.
Thanks

Buna Alexandra,
este cantitatea necesara pentru un blat de 24 -30 cm.

Buna Maria, pot sa adaug la acest sirop si esenta de portocale, sau e prea mult? Mersi

Buna, Lili! Poti schimba aromele in functie de desertul pe care il prepari, dar nu combinam esenta de rom cu esenta de portocale.


Separate the egg whites from the yolks.
Amestecam galbenusurile cu 140 g zahar pina devin cremoase.
La rindul lor si albusurile vin batute cu 140 g zahar pina devine o spuma tare.

In crema de galbenusuri amestecam si faina apoi adaugam incet si spuma de albusuri.

Din acest amestec vor iesi in jur de 8-10 blaturi subtiri.

un blat se face pe fundul unei tavi unse cu unt si tapetata cu faina. se pun doua linguri mari din compozitia ptr. blat si se coc la temp de 220 °C pentru cateva minute, aproximativ 5 minute. Se lasa sa se raceasca si se desprind cu un cutit apoi, usor.

Puteti folosi coala de hartie pentru copt, va fi mult mai usor, lasati foaia sa se raceasca pe hartie si o desprindeti doar in momentul montarii.

Se bat ouale cu zaharul pe aburi pina devin o crema de consistenta mai
tare. Topim si ciocolata in aceasta crema si lasam sa se raceasca.
Dupa aceea amestecam untul in compozitia cremei.

Caramelizam 100 g de zahar. In acest zahar topim si 50 g unt. Turnam pe o hirtie de copt, unsa inainte.
Cind s-a racit zaharul caramelizat il spargem marunt si il aplicam pe tort.

Alternam straturi de foi si crema pana se termina, se oprese crema si pentru ornat in exterior. Se decoreaza cu zaharul caramelizat.

Reteta de tort Dobos cu 10 foi a fost propusa de pitt4 pe forum culinar.

Cel mai indicat este sa serviti tortul Dobos a doua zi, pentru ca foile sa se inmoaie.


Video: Frank Sinatra (January 2022).