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Countertop: Separate the egg whites from the yolks, mix the yolk + sugar + vanilla well, then beat the egg whites with foam and incorporate them with the yolk cream, add the flour + baking powder and pour the composition into a lined tray. Put in the oven for 25 minutes, do the toothpick test. Remove the top when it is baked and leave it to cool, then cut it in half.
Cream: we prepare the cream exactly as it says on the envelope. We also prepare the whipped cream.
Glaze: We pour the strawberry jam into a pot and put it on the fire and if necessary we mix them again to have a fine glaze.
Syrup the top (bottom), put the layer of vanilla cream, then the layer of whipped cream, place the other side of the top, syrup and pour the warm jam ... put the cake in the fridge ....
Over 50 Christmas & New Year Cake Recipes & # 8211 Natural Ingredients
Generally, cakes are made with walnuts, poppy seeds, jam or jam, hazelnuts, almonds, chocolate, etc. There are cakes that last well over time (at least 1 week) so we can prepare them 1-2 days before Christmas and we have them for New Year's Eve.
We don't really make perishable cakes that require refrigeration. Most creams are butter-based and heat-processed so that the cakes can be kept in the cool pantry. Cookies and croissants are getting younger every day. Here you see slices of Jerbo cake, Linzer cookies and Raffaello candy homemade (these are "new" and stored in the refrigerator).
Moreover, we also make Christmas cakes: Grill Cake, Doboș cake, walnut cake or chocolate and so on We also make cakes but they do not represent the "holiday dessert". I'll leave you more here fluffy cake recipes.
Of course you don't have to do them all but select 3-6-9 kinds of Christmas cakes from the list below. They are more expensive cakes but also cheaper, for all pockets. In the current situation (pandemic covid 19) we can no longer make large meals with many guests so we will have to adjust the amounts of food so as not to waste.
Don't forget the needy and the poor and give them a little of your abundance or a little.
Fasting cake with broth and semolina
Fasting cake with broth and semolina is a simple cake, it looks beautiful, it is cheap and fast.
It's tasty and very easy to make.
The sheets are easy to make and only bake for 12 minutes each.
Ingredients Fasting cake with broth and semolina (approx. 20X30cm)
- 10 tablespoons water / mineral water
- 10 tablespoons oil
- 6 tablespoons sugar
- 2 tablespoons thick broth
- a teaspoon of ammonium for cakes (no baking soda, no baking powder each gives a certain texture to the dishes, so I insist on looking for ammonium / ammonia)
- flour as it contains (somewhere between 310-340 g)
- a knife tip salt
For the cream
- 250 ml water (or / soy milk / coconut or rice drink)
- 4 tablespoons gray
- 170 g sugar
- 250 g margarine
- juice of half a lemon
- 50 g flat coconut
- a knife tip salt
coconut for sprinkling at the end
Preparation Fasting cake with broth and semolina
In a bowl put the oil, water, broth, salt and sugar and mix well.
Gradually add the sifted flour together with the ammonia (unquenched). We need to get a dough with a texture similar to plasticine, which we can easily spread.
Do not add all the flour from the start, put it gradually.
Divide the dough into 3 equal balls.
Preheat the oven to 165 degrees.
Spread the first ball of dough on the bottom of a pan, greased with oil. The tray should be about 20x30cm.
Insert the tray in the middle step and bake the sheet for 12-13 minutes.
Do the same with the remaining dough balls.
Boil water / milk together with sugar.
When it boils, add the semolina in the rain, stirring vigorously.
Simmer for 5-10 minutes, turn off the heat and add the lemon juice.
Mix the margarine foam that you previously left at room temperature.
Add semolina cream in 2 steps and mix until smooth.
In case your cream is cut, don't be scared, let the bowl cool for 15 minutes, then mix again. The cream will recover. Stir in the coconut.
Divide cream into 3 equal parts.
Place the first sheet, spread the cream, the second sheet, cream, the third sheet, cream, then grated rooster.
Leave the cake at room temperature for 2-3 hours, then refrigerate overnight.
If you like it, share it with your friends!
A super strawberry shortcake.
For the composition of the yolks:
325g old cough
Juice from half a lemon
Peel a squash, grate it and squeeze the juice
2 sachets of vanilla sugar
A little salt dust
1 esenta rom Dr. Qetker
1 sachet of baking powder
For the composition of egg whites:
5 egg whites
150g old cough
2 tablespoons lemon juice
Butter or margarine for greased tray
Flour for wallpaper tray
Method of preparation:
We wash the strawberries, drain them and cut them into quarters.
The top of this cake must be worked quickly. We start by preparing the composition from the yolks. Put the yolks in a bowl, add the sugar, the juice of half a lemon, the grated peel of half a lemon, the sachets of vanilla sugar and mix everything until smooth.
Then add the oil, milk, a little salt powder, rum essence, mix until the composition is homogeneous, then continue to add the sachet of baking powder and flour in the rain. Stir again until smooth.
After we have prepared the composition from the yolks, we quickly start the composition from the egg whites, we have to move as fast as we can. Put the egg whites in a bowl, beat them with the mixer until they become a consistent foam, add the caster sugar and the necessary lemon juice, continue mixing until it is homogenous and hardens well.
After we have the 2 compositions ready, we pour the composition of the yolks over the one of the egg whites and we mix lightly with the spatula, from the bottom up, so that it doesn't leave.
After I homogenized the final composition, I poured it into a tray that I greased with butter or margarine and I covered it with flour beforehand.
After pouring the composition into the pan, very quickly, sprinkle over the ready-cut strawberries quarters, 2 tablespoons caster sugar and 2 tablespoons flour, mix, pour the strawberries quickly into a strainer (to drain quickly if it leaves any juice, be careful not to let them drain).
We take the powdered strawberries by hand and sprinkle them on the entire surface of the cake so that they are evenly distributed (if you do not want to use the whole amount of strawberries, you can not put them all, I used the whole amount of fruit for that I like the cake to be more fruitful).
Put the cake in the hot oven, beforehand, do not open the oven for the first 15 minutes since you put it in, let it bake on low heat and then suitable, for 30 - 45 minutes, depending on the oven, until it bakes and becomes slightly reddish. You can do the toothpick test.
Apple mousse cake
Ingredients for apple mousse
Ingredients for the caramel sauce
Method of preparation
For the top, mix the egg yolks with the sugar and whisk the egg whites. Add the foam over the yolk cream. Sift the flour directly into the bowl and mix gently. Put the dough in the paper-lined tray, spread it in a circle or square and put it in the oven for 10-12 minutes. Allow to cool and then place the sheet back in the baking tray.
For the apple foam, prepare the gelatin, and the peeled and chopped apples are put in a pan with butter, lemon juice and two tablespoons of sugar. Cover and simmer for 15 minutes for the apples to become fondant. Then mix and mix with gelatin. Mix well and allow to cool. Whip the cream and a tablespoon of sugar and add to the completely cooled apple mixture. Place on the counter, level and place in the freezer.
For the caramel sauce, prepare the gelatin and caramelize the sugar. Separately, heat the cream and pour over the melted sugar. Remove from the heat, add the butter and return to the heat to blend and harden. Then add the drained gelatin, mix and allow to cool. Remove the cake from the freezer, pour the caramel sauce and leave to cool for 4 hours. Serve sprinkled with roasted hazelnuts.
Recipe source: Retete.unica.ro
Photo source: Shutterstock.com
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- For the countertop:
- 4 eggs + 4 egg whites
- 10 tablespoons sugar
- 6 tablespoons oil
- 8 tablespoons flour
- 3 tablespoons cocoa
- 1/2 teaspoon salt
- For syrup:
- 500 ml of water
- 1 tablespoon rum free
- 3 tablespoons sugar
- For the cream:
- 1 can of pineapple compote (400 gr)
- 4 yolks
- 500 ml of milk
- 6 tablespoons flour
- 3 tablespoons sugar
- 2 sachets of vanilla sugar
- 1 teaspoon salt
- 500 gr mascarpone
- For the glaze:
- 100 gr chocolate
- 25 gr butter
- 1 tablespoon milk
- For decoration:
- white chocolate flakes
Preparation of the countertop for the mascarpone and pineapple cream
For me, the success of a good cake top depends on how well the whites are beaten, and when they beat very well and the meringue comes out, I don't use baking powder anymore.
From the 8 yolks we put aside 4 that we will use for the cream, and on the other 4 we will add them one by one over the meringue and we will mix slowly so that they don't leave, then we add the oil and gradually the flour mixed with cocoa (sifted together).
We lined the tray with baking paper, I used a 22/36 cm tray, then we turned the top composition in it and leveled it.
Bake the top at 180 degrees for 35-40 minutes, but don't forget the toothpick test either.
My countertop has grown a lot, so after it cooled I cut it into three parts horizontally.
Preparation of mascarpone cream
For the cream, put in a bowl the yolks that you rub with sugar, salt and vanilla sugar until they become frothy, then dilute them with a little juice from the deananas compote, add flour, mix and pour over the resulting composition all the compote juice (200 ml).
Heat the milk and when it is hot enough, add the cream in it and mix well to blend, then leave the cream on the fire until it starts to make bubbles, but do not forget to stir continuously so as not to stick to the walls of the bowl.
Put the cream aside and let it cool, but cover it so that no crust forms on top.
I still mix in it from time to time.
After cooling, we will mix the cream with the mascarpone, putting a little mascarpone in the cream and mixing until all the mascarpone is incorporated.
We will cut the pineapple pieces drained of juice into smaller pieces and add them to the cream.
We put the water with the sugar in a bowl on the fire and we will boil them until the sugar melts.
Then lift the pot off the heat, add the essence and let the syrup cool.
When the syrup and top are completely cooled, assemble the cake.
Assemble the cake with mascarpone and pineapple cream
On a countertop or in a tray we put the first part cut from the countertop and we syrup it, but not too much, we don't drown it in syrup.
Spread half of the cream over the counter and place the second part of the counter over the cream and we will syrup it lightly, being careful not to let the syrup get into the cream.
Spread the rest of the cream and cover with the last part of the worktop.
We syrup the last part of the countertop and let the cake cool for about an hour before icing it.
Prepare the glaze
Put the broken chocolate together with the milk and butter in a bowl on the fire and stir continuously until all the ingredients are melted and homogenized.
Spread the hot icing over the cake.
I decorated it with white chocolate flakes.
If you want a more frothy cream, reduce the amount of flour, I prefer creams with a denser texture.
I hope you like and be inspired by my cake recipe with mascarpone and pineapple cream!
A perfect preparation for winter, which, unlike other apple cakes, has a special layer of almond-based cream. Almonds give it a special flavor and sliced fruits like fans do Apple cake very handsome.
If you love to cook with wafer sheets, this cake is perfect for you. The combination of white chocolate, cream with nuts, wafers and biscuits sounds so complex that you can't believe that the cake is so simple. Convince yourself by trying the recipe wafer cake .