You can find the countertop recipe at this link: http://gabrielacuisine.ro/chec-parfumat-cu-lamaie-si-unt/, it is a wet countertop that should not be syruped. When you cut it, you will get two sheets with a thickness of 1.5 cm or 2 cm, and what will be left (you will certainly stay) you eat as such, it is very good! The recipe belongs to me and you can find it in my list of recipes on Bucataras.
Mascarpone and white chocolate mousse:
Put the hydrated gelatin in cold water (enough to cover it with 2 fingers) for about 10 minutes and when it has swallowed all the water, dissolve it on a steam bath or in the microwave for 25 seconds.
In a stainless steel saucepan, put the whipped cream and heat it over low heat. When it is hot (it should not boil), add the broken white chocolate pieces and let it rest for a minute, then, with the help of a whisk, chew the chocolate well until it is homogenized with the whipped cream.
Let it cool (in the freezer for 30 minutes) or in the refrigerator, as you prefer, then mix it with the mixer until it becomes fluffy and hardens like whipped cream (like ganache0
In a bowl, mix the mascarpone until it becomes creamy, then add the hydrated and dissolved gelatin, mix well, then add the mixture of white chocolate and whipped cream. At the end we put the raspberries, which we easily incorporate with a palette in the composition.
Put a countertop in a form with a detachable ring then put the mascarpone mousse and white chocolate and level well with a spatula. There will be little space left on the edges (between the countertop and the walls of the form), so try to fill that space with mousse, it is quite hard and you have to work with the spatula on the sides.
We put the second top over the mascarpone mousse and then we start with the raspberry mousse.
Put the raspberries together with the sugar in a saucepan over low heat and boil it until the sugar dissolves.
We remove it from the heat and put all the resulting composition in a fine sieve to separate the pulp from the seeds. We rub with a spoon until we have strained almost all the pulp. This phase lasts approx. 10 minutes, you have to be a little patient!
Hydrate the gelatin in warm water, enough to cover it with 2 fingers. After 10 minutes, heat it in the microwave for 25 seconds so that it dissolves well.
Mix the whipped cream for 1 minute at low speed, then add 2 tablespoons of powdered sugar and mix until it hardens.
Add in the cream about 2/3 of the raspberry pulp and dissolved gelatin, stop the rest of the pulp (about a cup) for the jelly on top. Homogenize with the mixer and pour the mousse over the second top.
Put the cake in the fridge until the raspberry mousse hardens (approx. 40 minutes) then we can pour the remaining raspberry jelly on top.
Mix the remaining raspberry pulp with dissolved gelatin (procedure explained above) then pour the jelly over the cake and level nicely.
Let the cake set well, at least 3 hours, then we can take it out of the detachable circle and we can decorate it according to preference.
We cover the edges of the cake with whipped cream and on top we can garnish with fresh raspberries and white chocolate balls! or if you want, with whipped cream.
It is a refreshing and very delicious cake! I recommend it with the greatest pleasure!
& Icircn the first year of marriage the relationship between the two spouses is fragile and must pass the test of time. The partners must take care of each other so that the relationship does not break up.
Wedding gifts should be made of wood, of course. & Icirci you can give your partner a love letter, a printed photo, your first love ticket, a shopping voucher, a plane ticket, a holiday voucher, a subscription to the gym, theater or concert.
Wrong birthday Delimano
Top preparation: Separate the egg whites from the yolks. In a bowl, mix the yolks with the sugar until they turn white. In another bowl, beat the egg whites with a pinch of salt. We pour them over the yolks, stirring slowly so that they do not leave. Next we will add the flour in the rain and mix slowly until it is incorporated into the dough. In a silicone form greased with oil we pour the composition and bake in the oven heated to 180 & # 176C until the top is golden on the surface. We can try if it is baked with the classic toothpick. Preparation of the cream: In a saucepan pour the cream and add the broken chocolate pieces. Put the pan on the fire and mix with a whisk until the chocolate melts and you get a smooth and uniform mixture. We will add rum to taste. Mix well to incorporate the rum and the cream is ready. It is actually ice cream with strawberries and I wanted to present you another form of this delicious dessert. Preparation of sugar paste: In a bowl in a bain marie mix water and gelatin. When the gelatin has dissolved, add honey and butter. Stir to melt the butter and remove from the heat. We will start to add powdered sugar and mix continuously. When it can no longer mix, pour it on the work table on which we put powdered sugar and knead well with sugar until it no longer sticks to the table and becomes like a dough. With this paste we will dress and decorate the cake. Assembling the cake: Cut the top in half. The first half of the countertop is greased with strawberry jam to make it waterproof. After that I turned it upside down on an aluminum foil and I syruped it with juice from the strawberry compote. I carefully took it and placed it in the shape in which I baked the top. Place with the greased side up. Over this half I poured the still liquid chocolate cream and I continued to place the other half on the counter, also greased with jam. The part with the jam this time will be placed down. We syrup with strawberry compote and let it cool until the next day. After the cream has cooled and hardened, we turn the cake over on a plate and we can dress it in chocolate or only with sugar paste. Decorate to taste. Good appetite!
Birthday cake with fruit
For my birthday I prepared a cake with walnut and wine top, vanilla cream, cherry jam, decorated with whipped cream, raspberries and wafer flowers.
Separate eggs. Beat all the egg whites with a pinch of salt until they froth, add the sugar and continue beating until the foam hardens. Gradually add the 6 yolks. Now add the baking powder dissolved in a cup of white wine, flour and walnuts and mix well. Place the composition in a round pan, on a baking sheet, and bake for about 35 minutes.
Make a syrup from sugar water. You can add whatever flavors or essences you want. I had seedless vanilla pods, kept in the sugar box, so I put half the pods in the syrup.
After the top and the syrup have cooled, cut the top into two parts (the base must be thicker than the lid) and syrup it.
For the cream: heat the milk in a kettle. Separately, in a saucepan, mix the yolks with the sugar, vanilla seeds and flour. Slowly pour the hot milk, mix well and then put the pan back on the fire. Add the vanilla pod. Boil until thickened. When it started to thicken, stir a little more, then take the fire. Now remove the vanilla pod, add the butter and mix well.
Beat the liquid cream with the mixer until it hardens, but do not beat it too much, so that it does not shrink in the refrigerator, but as long as it remains soft, silky.
Sânziana sent us this interesting cake recipe, with cheap, handy, healthy and tasty ingredients & # 8211 birthday cake.
Sânziana sent us this interesting cake recipe, with cheap, handy, healthy and tasty ingredients & # 8211 birthday cake.
- 4 slices of bread, toast (for contrast can be graham)
- 4 tablespoons semolina
- 400 ml milk, (, or,)
- a salt powder, naturally, according to preferences, for decoration
Steps needed to prepare
- Mix the semolina with the cold milk and bring to a boil over low heat.
- Stir continuously to mix well, until it starts to boil.
- Remove from the heat and place the pot in cold water, stirring constantly until it cools so that it does not harden very much.
- It should remain like a thick paste.
- You can add sweetener if you like.
On a plate we place slices of bread, syrupy with compote, over which we place a layer of semolina. Also with this semolina cream we dress the cake and decorate it according to your preferences.
And it works as follows
I crushed the biscuits in the robot, at the chopping knife, in 2-3 pulses, so that they don't even become flour. The melted butter in a saucepan mixed well with the crushed biscuits until we obtained a homogeneous composition, somewhat of the consistency of plasticine. I greased the tray with a removable border with very little butter at the base and on the sides (so as not to have any surprises with the possible caramelization of the jam), after which I arranged the biscuit top, pressing well with the spoon to make a compact and uniform layer. And I turned on the oven, to have time to warm up, but on the lowest step.
We then took care of the cheese, which we mixed with (only!) 6 tablespoons of sugar (brown), vanilla sugar and about 5 tablespoons of sour cream, stirring with a spoon until it got a creamy consistency. I put the egg and the lemon peel and mixed again until all the ingredients were well blended.
Then we go on to assemble the whole story. Over the top of the biscuits already mounted in the tray I spread a few tablespoons (about five) of raspberry jam, this for an extra flavor, but you can give it up or replace it with another kind of jam or frozen fruit (strawberries, raspberries, blueberries, etc.). I carefully distributed the cheese composition over the thin layer of jam. Because the idea for the cheesecake is to penetrate well when baking, but not to brown (like Easter!), I covered the tray with foil and put it in the oven with the flame to a minimum. State, it lasted about an hour, maybe about 5 minutes over. Take it out of the oven without worrying that the middle is softer, let it cool in the pan and it hardens anyway.
After it cooled well, I sprinkled cranberries on top and prepared the jelly. The instructions are also on the envelope, however, mix the contents well with 2 tablespoons of sugar and gradually pour 250 milliliters of water or fruit juice (from compote, for example), always turning. Then put the jelly on low heat and, after it starts to boil, leave it for about a minute, until it acquires a gelatinous consistency. Pour it quickly over the already "cosmetized" cheesecake with cranberries and let the jelly cool down to catch. I put the tray in the fridge for a few hours, actually.
Then remove the removable edge and imagine the rest!
It is a simple recipe with a delicious finish, all the "technique" would be baking, to stay in the oven long enough to reach the ideal consistency without "tanning" a bit. It works with foil, or with the oven door left ajar at the end, or with a tray of water placed under the cheesecake tray in case of a heavier oven. Spor!
Delight your partner with a heart-shaped chocolate cake, which you can decorate simply but beautifully. Use raspberries, fresh cherries or compote, almonds, nuts and melted white chocolate. Many delicious flavors will intertwine, and the cake decorations will be captivating at first sight. Decorate the cake as in the picture or create another model.
Method of preparation
I baked 2 tops of 6 eggs each and a half of the ingredients
For a wheat:
separate the egg whites from the yolks and mix with the sugar until a hard foam is formed and the sugar has melted. Add the yolks one by one, then sift the flour with the baking powder. Bake in a tray lined with baking paper.
I cut the countertops in half and syruped them.
put gelatin with a little water to hydrate.
beat eggs with sugar, put on a steam bath and beat well until a thick cream is formed. add gelatin and vanilla sugar. set aside to cool.
whipped cream mixed with powdered sugar and mixed with chilled cream.
fill the cake, garnish with 400ml whipped cream with 2 tablespoons powdered sugar.
Anniversary Diploma Cake
Countertop preparation: Beat the egg whites well, add sugar, vanilla sugar, salt, essence and juice
Mix the egg whites with a pinch of salt until fluffy. Gradually add the sugar and mix
Recipes with daisy schismasiu
Besides martisor, in our country, March brings another holiday. It is my husband's birthday and he could not pass without a birthday cake. I made many plans for this cake. In the end I was influenced by Maria Zambetania who, this month , is the host of the "Box of Mysteries" challenge. the star ingredient, coffee.
I could only participate with a birthday cake because this month is the 36th mysterious challenge. It's been three years since this project was born and it still hasn't died. It's a good, beautiful thing and I want it to last a long time from now.
But let's get back to my cake. Given the list of ingredients and my husband's preferences, I made a cocoa top that I syruped with coffee liqueur. The creams are made of mascarpone with whipped cream. In one I added caramelized nuts, and in the other, normal, coffee. Believe me, the caramel-coffee combination is wonderful!
Wheat: 8 eggs, 8 tablespoons sugar, 8 tablespoons flour, 2 tablespoons cocoa
Coffee cream: 250gr mascarpone, 250gr sour cream, 4 tablespoons sugar, 6 tablespoons concentrated coffee.
Caramel cream: 250gr mascarpone, 250 cream for whipped cream, 4 tablespoons sugar, 100gr nuts, 200gr sugar