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For the countertop, beat the yolks with fructose and soft butter. Add cocoa, rum essence, milk and flour previously mixed with baking powder. Pour into a baking dish lined with baking paper and leave in the hot oven for about 30 minutes on the right heat.
For the jelly cream, pass 4 well ripened bananas, until you get a puree. Incorporate the gelatin dissolved on a steam bath. Place the countertop surrounded by the special cake ring. Place half of the remaining bananas on top of it. Pour the jelly on top. Let it cool for 3 hours.
In the meantime, get ready glaze. Beat the sour cream with fructose, add the yogurt and rum essence. The gelatin is left to soak in a little cold water, then it is dissolved on a steam bath. When ready, add over the cream and mix. Remove the cake, add white cream on top of the jelly and put it back in the fridge until it hardens.
Doina's fantasy cake
Doyna sent a wonderful recipe to our Contest: Doina fantasy cake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
170 grams of butter at room temperature
170 grams of sugar cough
3 eggs at room temperature
300 grams of flour
3 teaspoons baking powder
1 teaspoon vanilla essence
300 ml milk
2 tablespoons black cocoa
500 ml of milk
4 tablespoons flour
200 g sugar
1 packet of margarine for creams
1 large lemon
1 sachet of vanilla sugar
Method of preparation
Using a mixer, beat the butter in a bowl until it becomes soft. Gradually add the sugar and mix until you get a homogeneous cream. Put eggs one at a time, add the vanilla essence and mix until all the ingredients are incorporated.
In another bowl, mix the flour with the baking powder. Gradually add the flour and baking powder mixture, alternating with the milk, in the bowl of butter cream previously prepared. Mix with the mixer at medium speed until you get a homogeneous pandispan dough. Put the cocoa, mix well and put in the oven. Allow to cool and cut in half.
The cream is prepared as follows: With the mixer mix the milk well with the sugar, add the flour and put it on the fire, stirring constantly. After it has thickened, take it off the heat and put it to cool in a pan with cold water.
The margarine is put on the fire to melt, it is added over the cream, stirring continuously, we put the grated peel of the lemon and the juice of the respective lemon. Put in the cold.
Put the cream half on the first sheet of countertop, put the second sheet then put the rest of the cream.
I decorated the dishes with chocolate and mini candies.
5 things you can do with a used vanilla bean
Vanilla is essential in the kitchen, especially in dessert recipes. It is exotic and transparent. And the authentic one is an expensive product. It's a shame to waste it. That's why even shredded shells of tiny aromatic seeds can be used further in the kitchen because they can give just as much flavor in a dish.
The aromas of vanilla pods differ depending on the area where the plant is grown. In stores you will most often find Bourbon vanilla, native to Madagascar which is said to have the most pronounced flavor because it has the highest amounts of vanillin.
There are, however, a few other varieties that are special. Vanilla from Indonesia has a slightly smoky aroma, the one from Mexico has fruity aromas, and the one from Tahiti has floral notes. A good vanilla pod should be soft, swollen, slightly sticky and easy to bend.
The remaining pod after you take the whole core should not be thrown away. It can be used for other delicious dishes or for other flavored ingredients you need.
1. Vanilla sugar (or vanilla salt)
It's the trick that almost everyone knows. The remaining pod is stuffed in a jar filled with sugar and left to taste for a few days. Better yet, you can dry the used pods and grind them together with the sugar in a grinder or food processor.
According to the same model, you can also make vanilla salt that you can use for biscuits, in caramel or puddings, for caramelized carrots, lobster or sweet potatoes.
2. For laid fruit
You don't need a whole vanilla pod to lay the fruit. You can put the pod used in the liquid in which you are going to put pears, quince, apples or other favorite fruits. And the liquid as thick as a syrup that remains behind can be stored to flavor teas or to be poured over ice cream.
3. For homemade vanilla extract
You should usually use whole vanilla pods, but even those already used can be good. You also need a jar (vodka, rum, bourbon) and a jar with a lid. We give you all the tips and tell you how to make vanilla extract, step by step, HERE.
4. For more flavorful tea or coffee
If you like coffee so flavorful, you can put the pod in the kettle when it boils or you can grind a dry pod with your favorite coffee beans. It's as simple as putting a vanilla bean used in a teapot and adding a lot of honey.
5. For bath salts
If you have bath salts that have lost their smell or you want to add new flavors, put a used vanilla pod in the container in which you keep them. Vanilla aromas have a calming effect.
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Gourmet Raffaello with Mascarpone
The coconut dessert with the addition of mascarpone will be a special decoration for any meal, whether it is a happy celebration or a romantic date.
Even the name of the cake shows its exoticism.
However, the sweet product is extremely easy to prepare.
Mascarpone does not like temperature extremes and hypothermia.
Cooking a recipe for raffaello cake with mascarpone, we will be in three stages.
First we make the dough, then the cream and the impregnation.
So for the test we need:
- Flour: 100 g.
- Eggs: 5 pcs.
- Sugar: 180 gr.
- Vanilla sugar: 10 gr.
- Almond extract: 10 g.
- Baking powder: 10 g.
- Salt: for taste.
- Mascarpone: 400 gr.
- Butter (butter): 120 gr.
- Condensed milk: 1 bank.
- Milk powder: 30 gr.
- Milk: 100 ml.
- Coconut: 80 gr.
- Almonds: 100 gr.
To start, mix sugar, eggs and almond extract with a blender.
It should make a dense and persistent foam.
In the resulting mass you need to add flour, baking powder, sugar, salt and vanilla.
Finally, they should make cookie dough.
It must be poured onto a mold, which must be greased beforehand and then sent to the oven.
It should be 180 degrees.
Baking time is about 30 minutes.
The mascarpone cream is prepared as follows.
In the milk add 1 tablespoon of condensed milk, mixed until uniform.
Mascarpona, butter and condensed milk are placed in a bowl.
It is important that the products remain at room temperature.
After mixing, add dry milk, coconut chips.
Everything mixes well again.
You need to lightly fry the almonds in the pan, it will go to the bottom layer of the cake.
When everything is ready, you can collect dessert.
Biscuits cut into layers and spread with sour cream.
The top can be decorated with coconut flakes or refined with candy.
Video from the detailed preparation of this recipe below:
For a dessert with lots of fruit and color, opt for this Pavlova! A crunchy meringue topped with vanilla cream and sprinkled with pieces of fruit.
Moreover, this dessert is guaranteed gluten free -)
What do you say? Do we replace the traditional holiday cake with this recipe?
Our explanations will allow you to reproduce this dessert at home, easily.
The taste of nature
Natural and healthy, organic fruits and vegetables occupy an important place in our offer. Therefore, we make sure to choose only products that respect the ecological quality. How do you recognize these products? Look for the European Union's eco-label on products and thus make sure that the products are obtained in accordance with the strictest directives of the EU Regulation on organic products and that they are checked at regular intervals by independent and authorized inspection bodies.
Influenced by seasonality, our range of organic vegetables and fruits includes a variety of products:
Yogurt ice cream with chocolate and bananas
Bananas and chocolate? Yes please! In any case, if possible.
It's easy to make this ice cream, especially if, like me, you have a habit of eating bananas and not eating them. Then they darken as the days go by and in the end you end up throwing them away.
Even easier than throwing money on the window is to slice the ripe bananas and put them in the freezer, sprinkled with a little lemon juice to prevent oxidation.
Then, whenever you feel like an ice cream with chocolate and bananas, based on yogurt, you have one of the main ingredients at hand.
Laura Cosoi, sensational appearance from the exotic vacation. What does the actress look like without a drop of makeup?
Currently, Laura is with her family, but also with her best friend, Adela Popescu on a vacation away from home, more precisely in the Maldives. Both young mothers share with their fans on social networks extremely beautiful moments that convey to them peace and good mood.
Because she is far from the spotlight, Laura Cosoi posted a photo in which she appears without make-up and wearing a black swimsuit that highlights her figure. She wrote in the message next to the image that on holiday every woman should give up make-up products and wear what makes them feel good.
"On holiday, you don't wear sophisticated hairstyles, lipstick, mascara and mascara or strong perfumes. Let the salty smell of the sea envelop us, let the wind play in our hair and let the sun illuminate our faces! Shells replace pearls around the neck, birds home music, books series & # 8230 is quiet and sometimes, at sunset, it looks like you have a painting by J.M.W Turner in front of you., was Laura Cosoi's message on her Instagram account.
1. Grate a piece of pumpkin so that you have about four tablespoons full of grated pumpkin pulp. Chop the walnut with the blender or pass it through the mincer.
2. Separate the egg whites from the yolks.
3. Put a pot of water on the stove and put a smaller saucepan in it. In a small saucepan, put the broken chocolate and butter and mix with a wooden spoon until they melt and homogenize. Add the milk, yolks and sugar and simmer until it thickens like a thicker cream. Mix with a tel-para so that no lumps form.
4. Add in turn and mix by mixing with a whisk the chopped walnuts, essences and grated pumpkin.
5. Beat the egg whites hard with a pinch of salt. Add to the composition with chocolate and pumpkin baking powder, flour and egg whites, incorporating them very gently, with a spatula, so that no air comes out of them.
6. Pour the dough into a tray lined with baking paper. Bake in the hot oven at 180 degrees for 20 minutes. Try the toothpick if it is done, then leave it to cool on a grill.
7. Bake the rest of the pumpkin in the oven, then pass the pulp with the blender and leave to cool to be used in the cream.
8. Meanwhile, make the krantz: caramelize a few tablespoons of sugar, add the whole walnut, mix to "dress" well in the caramel and pour on a baking sheet greased with oil and leave to cool. After it has cooled, grind it with a blender.
9. Beat the whipped cream until it hardens. Add the pumpkin puree, liqueur and rum essence, continuing to beat well with the mixer. Spread the cream over the counter with a spatula, in an even layer and refrigerate for at least an hour for the greedy.
10. When you take it out of the fridge, decorate it with krantz (hazelnuts or pralines).
What ingredients do we use for the fancy cake recipe?
- -4 eggs
- -a little salt
- -100 gr sugar
- -130 gr flour
- -240 ml milk
- -25 gr butter
- -grated lemon peel
- For decoration:
- -250 ml cream for whipped cream
- -100gr powdered sugar + powdered sugar for powdering.
- -I used apple jam, but you can use whatever you like
- -nuts, tangerines