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Dessert leaf cake with broth

Dessert leaf cake with broth

Sheets:

In a bowl, mix the flour with the sugar, salt and baking soda. Add the oil, broth and egg. Knead a suitable and non-sticky dough which is then divided into 4 equal parts. Spread a sheet the size of a 22 x 32 cm tray and bake on the back of the tray, in the preheated oven at 180 degrees C, for 8-10 minutes or until it starts to brown on the edges. Do the same with all the sheets, then leave to cool.

Cream:

Put the milk on the fire, together with the sugar and vanilla seeds. When it starts to boil, add the semolina in the rain, stirring constantly with a fork so as not to make lumps, until it thickens. Remove from the heat, allow to cool slightly, then add the butter and grated lemon peel, mix well until everything is smooth.

Place a sheet on a plate and grease with strawberry jam, and put some semolina cream on top. Place the second sheet that is greased with strawberry jam and part of the semolina cream. The same is done with the rest.

Lightly press over the sheets, to stick well together, cover with cling film and leave until the next day (if you have patience).

Powder with vanilla powdered sugar, portion and serve.

Good appetite!


Walnut cake

1. In a larger bowl, place the egg whites and whisk with a whisk or mixer.

2. When they have hardened and become foam, add the caster sugar and continue mixing until completely incorporated. Add the ground walnuts and mix again until well combined, then add the flour. From the obtained composition are made 4 sheets of cake that are baked on the back of the tray.

3. Take the tray, spread it on the back with margarine or butter, line it with flour, divide the above composition into 4 equal parts and spread evenly. Bake the sheets one at a time, about 10-15 minutes each.

4. In a bowl, place the yolks, add the caster sugar, vanilla sugar and mix until incorporated. Add 4 tablespoons of milk over the yolk composition obtained. The bowl with the yolk composition is placed in a steam bath, on top of a saucepan with hot water. Leave it on the fire and stir continuously until the sugar melts, then leave the composition to cool.

5. In another bowl, place the butter, rub the foam and add it over the yolk composition. Mix everything until smooth.

6. After the 4 sheets have been baked, and the cream is also prepared, the sheets are filled. On the last sheet, after spreading the cream, finely grate a household chocolate.


CAKE WITH SHEET WITH BULL or TOMATO JUICE

Leaf cake with broth or thick tomato juice I learned to do it in college. She is one of the most beloved homemade sheet cakes. It is one of the most beloved cakes that housewives prepare for the Christmas or Easter holidays.

I got this recipe from Cristina, my college colleague. Although many years have passed since I discovered it, it remains one of my favorite cakes.

The cake with sheets of broth (or thick tomato juice) has beautifully colored, natural sheets. There is no taste of broth or tomato juice at all! It has a delicious cream with semolina and lemon. I saw that the recipe was adapted and prepared in the fasting version, other people added coconut and a layer of jam, but I stick to this version, which I find the most delicious.

Leaf cake with broth and semolina cream with lemon it is also to the liking of my friends. Disappears quickly from the trays. Feel how each piece of cake with broth sheets melts in your mouth. Sour semolina cream is easy to make. You can't go wrong!

Unfortunately, the recipe does not have the weight variant (in the past not everyone had a scale), but using the same spoon to measure the ingredients you will not go wrong. I measured with a large, deep spoon. If you have shallow spoons, top them.

Cake with lemon broth and cream is spornica. I prepare it for holidays (Christmas or Easter) or for anniversaries, when we have a lot of guests.

If you want to prepare other cakes with sheets, I leave you a collection of recipes. Read it if click here.

If you want to prepare other festive cakes click here and you will discover another collection of cakes & # 8211 with sheets, creams and much more.

Here is the list of ingredients and how to prepare the cake with sheets of broth or tomato juice and semolina cream with lemon, as I received it from Cristina:

INGREDIENT:

For sheets:
15 tablespoons sugar
15 tablespoons oil
15 tablespoons of BULION slightly diluted & # 8211 not to be a paste or very thick tomato juice
1 teaspoon of ammonia or 1 sachet of baking powder
as much flour as it contains

For the cream:
700 ml milk
7 tablespoons semolina
1 packet of butter (200g)
300 g sugar
grated peel and lemon juice

For topping:
200 g ground walnuts

SHEET PREPARATION:

To obtain the dough, mix all the ingredients, adding a little flour, until the dough becomes smooth and no longer sticks to your hands. Knead it and divide it into 4 equal parts. Spread the dough on the worktop, so as to obtain a rectangle with equal edges with the tray on which we will bake. We are trying to make a dough with a thickness of 5 mm. Bake each sheet for about 15 minutes at 180 ° C.

To prepare the cream, boil the semolina with the milk until it thickens, then let it cool. Rub the butter with the sugar, then incorporate it into the semolina with milk. Add a little lemon juice, so as not to cut the cream. If it still happens to cut, put a sachet of whipped cream hardener in the cream and mix well.

Finally we assemble the cake. Put the cream on the first sheet, sprinkle a little ground walnut, then another sheet, and the cream and repeat the operation until we finish the sheets and keep the cream for deor for the next day. It is good to put a weight (a wooden bottom or books) over the cake and leave it in the fridge overnight. Keep the cake in the fridge for at least 24 hours so that the sheets soften.

The cream kept for decoration can be put over the cake after 12 hours. I squeeze the nape. There are people who do not put cream on the surface and prefer to sprinkle sugar. We like it with cream, because it takes care to soften the first sheet very well.

I invite you to follow my You Tube account as well. I promise that here you will find only simple and delicious recipes.


Cake with Broth Sheets and Gray Cream (Fasting)

Sheet preparation method:
Mix the oil with the sugar and salt until the sugar melts. Gradually add the broth, rum and flour mixed with baking soda. The obtained composition mixes well until an elastic and non-sticky dough is formed. If you need more flour, add more!

The formed dough is left to cool for about half an hour.

Then divide the dough into 4 and bake 4 sheets in a row on the back of a tray greased with oil and lined with flour. My tray was 38x26 cm. Bake in the preheated oven for about 10 minutes.

After baking, carefully remove from the bottom of the pan and leave to cool.

How to prepare the first cream:
Put water, lemon peel and sugar to boil, for the beginning you can put 10 tablespoons of sugar, and if necessary add it at the end. When the liquid has started to boil, add the semolina in the rain and stir continuously until it thickens. When it has thickened, remove from the heat and add the margarine, lemon juice and coconut.

Let the cream cool for a few minutes.

Cake assembly:
Put the first sheet, half the amount of semolina cream, sheet, plum jam, and above the plum jam sprinkled with ground walnuts (stop a little walnut to sprinkle on top), over the walnut put the third sheet, then put the rest of the semolina cream (it stops a little for decoration) and the last sheet. Caution: Do not press on the sheets to press the cake, as they will soften on their own and settle.

The last sheet is greased in a very thin layer with semolina cream left for decoration and sprinkled with ground walnuts.
The cake is left to cool from evening to morning, when it is potted according to everyone's taste.


First prepare the dough for the sheets. Mix brown sugar with oil for 5 minutes. Add the tomato juice, the baking soda quenched with lemon juice and then add the flour, little by little.

Knead the dough by hand until it becomes firm and non-sticky. You can sprinkle a little more flour if needed

Put it in plastic wrap and leave it in the fridge for 30 minutes

Meanwhile, prepare the cream. Boil the milk together with the sugar, and when it starts to boil, add the semolina, little by little, stirring with a whisk, so that no lumps form.

Turn off the heat, add the diced butter and mix well until melted

At the end, put the grated lemon and orange peel and the vanilla extract. Allow the cream to cool to room temperature, covered with a plastic wrap, so that no crust forms.

Take the dough out of the fridge and divide it into four. Spread a thin, rectangular sheet of 25x30 cm and place it on the bottom of the tray greased with a little oil. Prick it with a fork from place to place, so that it grows evenly

Peel off the sheets lightly with a spatula and let them cool on a clean towel

Wallpaper the tray on which you baked the sheets with baking paper and assemble the cake: put a sheet, spread half of the semolina cream, the second sheet, followed by the apricot jam, the third sheet, the rest of the semolina cream and the last sheet of cake

Wrap the cake in plastic wrap and place a wooden chopper on top to press a little. Be careful not to put too much weight, not to crush the cake! Refrigerate the tray for at least 8 hours or better overnight. Thus, the sheets will soften well and the cake will be easy to cut. Slice it into cubes and powder it with sugar before serving


How to keep your refrigerator organized

Keeping your refrigerator tidy, tidy and full of ready-made food helps you know exactly what you have and gives you quick and healthy options whenever hunger strikes - which can help you make smarter food choices in general. Here's a look at how McKel Hill, a registered dietitian and founder of Nutrition Stripped, keeps his refrigerator stocked and organized and how you can do the same.

Start with a clean slate.

The first step towards organizing the refrigerator is to do All outside. Go through what you have and get rid of everything that has expired (hello, a jar of pickles for a year!) Or it looks or smells funky (we look at you, moldy yogurt).

Then once the refrigerator is entirely empty, use a little elbow grease to make these baskets and shelves shine. Literally remove everything and clean it with an effective natural detergent, says Hill. (Try Mrs. Meyers Multi-Surface Cleaner or the company's honest multi-surface cleaner.) And use alcohol wipes on handles or things you normally touch. Sure, it will take a while. But the satisfaction of not seeing dishonest pieces of cheese or jammed jam pieces will be worth so much.

Make good food supplies for yourself.

Now that your refrigerator is both stained and empty, it's time to start thinking about what to put back in. Choose the items that support your health goals, Hill recommends. Think of fresh fruits and vegetables, low-fat protein, low-fat dairy, spices (such as mustard, miso paste, and low-sodium soy sauce), nuts, and seeds (they will stay fresh). more in the fridge than in the pantry) and natural, low-calorie or low-calorie beverages such as sparkling water or unsweetened iced tea.

Get ready before you leave.

Just having a pile of kale or chicken breast in the fridge does not guarantee that they will be eaten. Instead of throwing raw ingredients straight into the fridge, prepare them when you bring them home so they are ready to go later, Hill suggests. Having ready-to-eat food not only makes it easier for you to eat healthier, it can help you avoid wastage and spend less on food. Some ideas:

  • Wash, chop and dry vegetables for quick salads, french fries or soups.
  • Wash and dry the fruit for a light snack.
  • Beat a few tables or table components.Make a batch of chia pudding for breakfast, cook a pot of quinoa for fast cereal bowls or sauté the chicken breasts with peppers to use as a taco filling.

McKel Hill's Refrigerator Inspired Organization (McKel Hill's Kindness)

Get transparency.

Unless you are able to recount everything from the refrigerator in memory (and if you are, go!) Packing food in clear storage containers is essential to remind you what is in stock. Sometimes people put things in there and forget about them, so having glass containers is a great way to reveal what you already have, says Hill.

Glassware with fixable lids are durable, leak-proof and leak-proof and, of course, just look nice. Store in containers in a range of sizes - the smaller ones are great for individual portions, while the larger ones work best for large batches. (Try the Bayco 24-Piece Set.)

Keep similar foods together, rather than throwing objects in the fridge, willingly or unwillingly. (For example, keep vegetables in one area, sauces and spices in another area, drinks in another, and so on.) This helps you to be more efficient in picking things up on the go or gathering the ingredients you need to table, says Hill. Where you put different food groups is not as important - if the system works for you, it is construction ! Just make an effort to keep the food healthier in front and center. It will remind you of your goal to eat more of them, says Hill. Do you have things you want to eat a little less often, like leftover pizza or dessert? Glue it back so that it doesn't tempt you every time you open the fridge.

Reevaluate regularly.

Like attractive cabinets and drawers, organized refrigerators don't stay that long without occasional maintenance. Do weekly cleanings to consume, compost, or throw away any objects that have been around for some time. And once a month, like this, take everything out to give the shelves and baskets a complete wipe.


Caramelized Condensed Milk Cake

It's true that first you have to pay a visit to delatte ro to buy condensed and simple and caramelized milk, but in the end the flavor of each cake cube will fully reward you every step taken towards making this great dessert. Serve marlenka cake with caramel cream condensed milk nut and leaves with honey. Condensed milk cream desserts recipes cakes.

Carmelite Cake With Caramelized Condensed Milk

Caramelized Milk Cream Cake Recipe No. 200

Marlenka Cake With Caramel Cream Condensed Milk Walnut and Honey Leaves Urban Flavors

Condensed Milk Cake Recipes Pope Good

Cake Recipe With Condensed Milk Mousse And Caramel

Walnut Cake And Caramel Mousse Recipes Timea

It's time to cut the homemade marlenka cake.

Caramelized condensed milk cake. Kinder sliced ​​milk cake with condensed milk I love these cakes that are made quickly and without much hassle so I try to prepare such recipes as often as possible. How to prepare the cake recipe with caramelized milk cream recipe no. The cake with pudding and caramelized condensed milk is very tasty. Chocolate cake and condensed milk cream.

13 place the cakes on a plate. 14 serve them with great pleasure. I prepared a week ago for my husband's birthday. Kinder slice cake with condensed milk.

Add the caramelized condensed milk and mix until smooth. Caramelized sweetened condensed milk with. A can of caramelized condensed milk. Stir until smooth.

After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with personal care products from babyliss. 300 gr simple biscuits 3 tablespoons potato flour 400 gr caramelized condensed milk 2 yolks 400 ml liquid cream for whipped cream 36 2 tablespoons powdered sugar. I cut 4 cm wide strips which I divided into 4 pieces each 4 x 5 cm. My first recipe of the year my love dessert.

Very nice looks in the section. I put banana cream biscuits and caramelized condensed biscuits and milk. If you liked our recipe for condensed milk cake, don't forget to review it. Grease each countertop circle with cream on all sides and then roll it through the crumbs resulting from grinding the countertop pieces.

Then add the melted butter and cooled cream baking powder cocoa powder and flour. A cake fixed on my soul that is based on the recipe of a cake that conquered everyone, adapted every time differently with coffee with white chocolate or in this case with caramelized condensed milk cream. A very sought after and delicious dish based on condensed milk is dulce de leche which in fact. Prepare the chocolate top.

Beat the yolks with the sugar. Today we have on the agenda a simple and easy to make cake recipe. Beat the egg whites with a pinch of salt and the sugar put spoon by spoon until it makes a meringue. There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

The guests also ate from the plate. Separate the whites from the yolks. Today's cake is a quick adaptation of what I had at my disposal when I was preparing to make the cake. The layers of sheets and cream are clearly visible.


Cake with broth and semolina cream (fasting)

Recipes Cookies, Vegan Food, Afternoon Tea, Pastry. Ingredients for the leaves: 15 tablespoons oil, 5 teaspoons of broth, 7 tablespoons. Assembling the cake: Put the first sheet, half the amount of semolina cream. Dessert cake with broth and caramel and lemon creams (fasting). For sheets: - 4 tablespoons broth. So the cake with broth sheets and semolina cream, a fasting cake. I often make these sheets for cakes, especially when I make the Snow White (Lemon) cake - with vanilla cream and lemon. Rating: 5 & # 8211 18 votes & # 8211 38 min. SWEETS & rsaquo CAKES WITH CREAM livit. How to prepare the snack with jam and broth. Continue with another sheet, the rest of the cream and the final sheet.

Cover with the third sheet, spread the rest of the cream and cover with the last sheet. As soon as it has cooled, divide it into four and bake four sheets in a row. Now you can start preparing the cream, as follows: put water, lemon peel and. Cake with broth and semolina cream. The cream is simple, a semolina with milk flavored with vanilla, lemon and orange and greasy butter, of good quality.

Charlotte cake with raspberries and lemon cream.


Cake with broth and semolina cream (fasting)

The cake with broth leaves and semolina cream is a very good fasting dessert. It's done quickly, and the ingredients don't cost you much.

Ingredient:

Ingredient was:
15 tablespoons oil
15 tablespoons broth
7 tablespoons sugar
500 gr flour
1/2 teaspoon baking soda
a pinch of salt
esenta de rom
Cream raw ingredient:
1 l apa
200 gr gray
250 gr margarine
sugar to taste
100 gr coconut
a lemon
Second cream ingredients:
400 g of plum jam
a cup of walnut kernels
Decor:
ground walnut


Mix the oil with the sugar and salt until the sugar melts. Gradually add the broth, rum and flour mixed with baking soda. The obtained composition mixes well until an elastic and non-sticky dough is formed. If you need more flour, add more!

The formed dough is left to cool for about half an hour.

Then divide the dough into 4 and bake 4 sheets in a row on the back of a tray greased with oil and lined with flour.

my tray was 38x26 cm. Bake in the preheated oven for about 10 minutes.

After baking, carefully remove from the bottom of the pan and leave to cool.

How to prepare the first cream:
Put water, lemon peel and sugar to boil, for the beginning you can put 10 tablespoons of sugar, and if necessary add it at the end. When the liquid has started to boil, add the semolina in the rain and stir continuously until it thickens. When it has thickened, remove from the heat and add the margarine, lemon juice and coconut.

Let the cream cool for a few minutes.

Cake assembly:
Put the first sheet, half the amount of semolina cream, sheet, plum jam, and above the plum jam sprinkled with ground walnuts (stop a little walnut to sprinkle on top), over the walnut put the third sheet, then put the rest of the semolina cream (it stops a little

and for decoration) and the last sheet. Caution: Do not press on the sheets to press the cake, as they will soften on their own and settle.

The last sheet is greased in a very thin layer with semolina cream left for decoration and sprinkled with ground walnuts.


In a bowl, mix the oil and sugar until the latter melts. Add the stock broth and baking soda in a little lemon juice.
Add the flour and mix, then start kneading a dough that you put in the fridge for half an hour.
Take it out, cut it into 4 and spread 4 sheets that you bake for about 7-8 minutes on the back of the tray. Leave the sheets to cool.
Boil the milk. When it has warmed up, add the semolina and stir continuously so that no lumps form. After it has swelled, add the sugar and stir a little more. Set aside and add the butter and grated orange peel, stir until smooth and leave the cream to cool.

In the tray on which you bake the sheets, place a baking paper and place the first sheet, half of the semolina cream, the second sheet, the apricot jam, another sheet and the rest of the cream, then place the last sheet. Place another baking sheet on top and put a wooden bottom to hold the cake tight. Let it cool until the next day. You slice it and serve it.

Try this video recipe too