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Cake clock

Cake clock


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I made the countertop only from egg whites because I gathered quite a lot. I also froze them.

For the countertop, beat the egg whites, gradually add the sugar and continue beating until the sugar melts and a glossy and strong meringue results. Then add the oil, continue beating until well mixed, then leave the mixer aside and add the flour mixed with cocoa. I didn't put baking powder, but there was no need. Mix well with a spoon or spatula until all the flour mixed with cocoa is incorporated. Pour the composition into the cake pan lined with baking paper and bake for about 30 minutes until it passes the toothpick test. After it has cooled completely, cut it in half.

Chocolate mousse:

Remove the cherries from the freezer a few hours before and allow to thaw. Put them in a strainer, and the resulting juice is mixed with cherries and used to syrup the tops. Gelatin is hydrated in a little water.

Break the chocolate into pieces and put in a saucepan with 150 ml of whipped cream and melt on a steam bath, stirring occasionally. When all the chocolate has melted, add the hydrated gelatin, then after the chocolate cream has cooled, add the remaining 200 ml whipped cream and cherries. Be careful, the chocolate must cool, but not so much that the gelatin cools, because it can no longer be mixed with whipped cream.

The first top is syruped and a ring made of cardboard and wrapped in foil is placed in the middle. Pour the chocolate cream and put it in the fridge until the cream hardens well. Meanwhile, prepare the mascarpone mousse.

Mascarpone foam:

First, hydrate the gelatin in a little water and let it swell. The yolks are mixed with powdered sugar and placed on a steam bath. Stir until the sugar melts and a cream-like cream results. Add the broken white chocolate to the pieces and continue to mix until the chocolate melts. Add hydrated gelatin and let the cream cool, then add whipped cream. Remove the cake from the fridge, remove the makeshift cardboard ring and pour the mascarpone mousse. Place the second syrupy top on top and put the cake in the fridge again until the cream hardens. I made it in the evening and left it until morning, when I decorated the cake.

For the glaze melt the chocolate and add 4-5 tablespoons of whipped cream or as much as needed, to result in a creamy icing and easy to spread. Spread the icing on the cake with a long straight knife and level it and leave it in the fridge for an hour, then make the chocolate border.

For the border, first cut a strip of baking paper to the desired size. Melt the dark chocolate, plain, without adding anything else and spread it with a knife on the baking sheet. Then wrap the sheet around the cake and put in the fridge for 10 minutes. The sheet then comes off. Melt the white chocolate, put it in a bag to which it is baked, then spread it on baking paper forming a lace. Wrap it around the cake again, leave it in the fridge for another 10 minutes and then peel off the sheet. The result is a beautiful border, laced as can be seen in the pictures. Garnish with whipped cream on the edge to mask imperfections and decorate according to your imagination. In my case it was a watch made of sugar paste.


Do you want to make sure your fluffy cakes always come out? Here are the five secrets you need to know

If you've been through the experience of a cake tray dipped in the pan, you know what I'm talking about. Instead of a miracle pandispan coming out, fluffy like a sponge, yours was flat and sluggish. Here's what you need to know next time so you don't go wrong with the cake.

Experiences can sometimes be disappointing in the kitchen. The last failure for me was choux pastry or, in Romanian, profiterole donuts. Instead of some fluffy bugs, I woke up with some flattened discs (tasty, to be honest) in which there was no way to stuff the cream. I wondered where I went wrong because I followed the recipe exactly as in the book. I realized that out of the 5 key points for successful pastry, I could only tick one.

1. Respect the recipe. Pastry and confectionery are not made by sight. It's an exact science even if you don't believe it. A few tens of extra grams of flour, butter too soft or too hard, whites beaten insufficiently, whipped cream too much can ruin the cake. To make sure it comes out perfectly, read the recipe a few times before and follow it step by step.

2. Beware of baking powder or baking soda! The agents that make the cake grow nicely must be of good quality, in terms of validity and in the exact quantity. Too much baking powder can have the opposite effect than you would like. In addition, you can test baking soda in a little hot water. If it does not bubble in the water, it means it has expired and you can throw it away.

3. Do not open the oven door during baking, because you will let cold air in and so the cake will not grow. If you don't have an oven with a glass door or interior lighting, set a kitchen clock to count your baking time.

4. Do not take the cake out of the oven earlier. If the baking time is 30 minutes, do not rush to check the consistency of the cake faster. Be patient and when the time expires, take it out of the oven and test it with a toothpick. If it comes out clean after you stick it in the middle of the counter, it means that the cake is ready.

5. Allow the cake to cool in the pan. I know, you may be looking forward to seeing the result. One of the reasons why the pond loses volume is the fact that you try to detach it faster from the walls of the tray. Some cakes need a cooling time in the container in which they were baked or on a grill to avoid the formation of condensation at the base.

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THE ROMANCES that the KINGS of the world loved + 36 amazing PHOTO

THE ROMANCES that the KINGS of the world loved + 36 amazing PHOTO!

The aberrant norms in showbiz impose the standard of shapeless skinny women but not everyone agrees: https://www.comentator.ro/fusion/645-vedete-care-fac-foamea-si-farmecul-modelelor-xxl< / strong & gt
& # 8230to enjoy life as in the past: https://www.comentator.ro/fusion/624-sambata-dulce-cu-clatite-ana-lugojana
Here is how the impressive bust of Dolly Parton, her big soul and the cloned sheep positively influenced the development of the Modern anti-Covid vaccine: https://comentator.ro/fusion/660-dolly-parton-de-la-jolene-la-vaccine
New version for the Hunger Games: https://www.comentator.ro/editorial/675-jocurile-foamei
Does the recipe for Bulgarian cucumbers & # 8230 apply to us? "Narușenia", "Jolt carton" and a survey on Covid in & # 8230 Bulgaria: https://www.comentator.ro/editorial/685-coronavirus-si-de-ce-nu-poti-sa-vinzi-castraveti -the gardener-narusenia












Gabriela Drâmbă, the Romanian wife of the cannibal emperor Jean Bedel Bokassa
Bokassa, the self-proclaimed Emperor of the Central African Empire, has gone down in history as probably the last cannibal head of state in the 20th century, after dethronement was found in his refrigerators.
Jean-Bedel Bokassa had 18 wives and 39 legitimate children. Among his wives was the Romanian Gabriela Drâmbă, alleged officer of the Directorate of Foreign Intelligence (DIE), with whom he was married between 1975 and 1977.
The relationship between Bokassa and Gabriela also resulted in a child, a girl. Anne de Berengo is the fruit of love between the dreaded Central African leader Jean-Bedel Bokassa and the Romanian translator Gabriela Drâmbă. In love, Bokassa wanted her as his wife at all costs, and his friend Nicolae Ceausescu eased this love whim for her, after receiving a desperate telex from him. Gabriela thus became the 12th wife of the dictator accused of cannibalism.
Gabriela Drâmbă was the wife of the Emperor of Central Africa between 1975 and 1977, and now lives alone in Bucharest. Former head of Romanian espionage Ioan Mihai Pacepa accused her in his book Red Horizons of collaborating with the Ceausescu Security, saying that in 1975 she was infiltrated in Bokassa's bed as a spy.
At that time, Gabriela was about 20 years old. "I was a translator of French and English and I was not even a party member. After Bokassa visited Romania, I went there with a folk ensemble. It was I don't know what holiday they had! Until I arrived in the capital Bangui, I hadn't even seen him. That's where I first met my ex-husband. I was not there as a lady companion, but, I repeat, as a translator. I stayed there for two weeks. Bokassa introduced us to several places and I felt he had something for me. When I returned to the country, the madness began. I understood that he sent a fax to Ceausescu asking for permission to take me as his wife! ”.
Gabriela's drama began at that moment. She was engaged, but the Securitate "convinced" her to get on the plane and go to Bangui (Central Africa) to marry Bokassa. It is said that Nicolae Ceausescu obtained in return 10% of the profit of diamond mines in Central Africa. "I don't want to say more, but I was marked for the rest of my life. It was not my choice, but I was forced! Ceausescu also called me to him. No sense in telling you now - I don't wanna ruin the suprise. I didn't say goodbye to my fiancé or family. On the plane, I thought I would never go back to the country! I don't know anything about diamond trading. If something was negotiated, it was without my knowledge ", added Gabriela.

Many other unique stories in Dan-Silviu Boerescu's book "The Romanian women that the kings loved
from all over the world
”From the collection "Loves and Intrigues at the Palace" edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.

Marcella, the adored wife of a Sultan of Malaysia

Marcella was born in Vienna, on November 9, 1915, into a wealthy family, the daughter of Edgar Mendl, a Romanian settled in Austria, and his wife, of Hungarian origin. At the end of 1939, Marcella Mendl decided to move to London, where her mother was also.
In 1940, on October 28, Marcella first met Sultan Ibrahim, the ruler of Johor state in the Malaysian Peninsula, during a charity event, when he sold him a Red Cross flag in front of a hotel. She was 25 years old and the Sultan was 67. It was love at first sight (at least from the old politician!), And things rush incredibly and, after a coffee break, Mindl introduces the Sultan to his mother, even to the next day. Just weeks before the meeting, Sultan Ibrahim's girlfriend, a cabaret dancer named Lydia Hill, had been killed in an air raid in Canterbury. And in March 1938, the sultan had divorced his third wife, the Scottish Helene Bartholomew, according to Muslim law, saying the Malaysian word "Talak" four times, which means "Leave."
Sultan Ibrahim, an Anglophile, had ruled the Sultanate of Johor since 1895 and was, in the middle of the twentieth century, one of the richest men in the world. Educated in England, the adoptive country of his mother, Cecilia Catharina Lange (born of a Danish father and a Chinese mother, renamed after the conversion to Sunni Islam, Zubaida binti Abdullah), the Sultan was good friends with King George VI, to whom he used to give, on anniversaries, sums between 250,000 and 500,000 pounds.
On September 18, 1950, Princess Tunku Meriam was born, the only child of Sultan Ibrahim (77 years old) and Sultana Fawzia (35). In 1955, the Sultan spent about $ 1 million to organize an event in the country's capital to mark his 82nd birthday and 60th year on the throne of a country with more than 1 million inhabitants. Meanwhile, the young woman of Romanian origin had won the sympathy and respect of her husband's subjects, and during these holidays, on September 17, in an impressive ceremony, attended by dozens of military and political leaders from around the world, Sultan Ibrahim crowns her officially on Marcella in the capital Johor Bahru. She was no longer a simple Lady, Marcella had become Her Majesty the Sultana, named Fawzia binti ‘Abdu’llah.
Sultan Ibrahim died in his apartment on May 8, 1959, and according to reports, Sultan Marcella did not leave his head for even a minute until the day of his funeral. After the Sultan's death and the ascension of her son from her first marriage, disapproved of by him, Marcella leaves her adopted country forever and retires with her daughter to London. Sultan Ibrahim's fortune was inherited by his son, the Romanian receiving only a luxury apartment in the capital of England and the amount of 400,000 dollars, deposited in several banks. In addition, Marcella received a $ 1,000 monthly pension from the Johor sultanate's government, which was to be stopped if the woman remarried.

Many other unique stories in Dan-Silviu Boerescu's book "The Romanian women that the kings loved
from all over the world
”From the collection "Loves and Intrigues at the Palace" edited by Integral, available at the promotional price of 14.99 lei. More books in the collection available on www.eintegral.ro.

A video chatter from Bistrita becomes the favorite of the billionaire sultan of Brunei
The Sultan of Brunei, Hassanah Bolkiah, is one of the richest people in the world, with his fortune estimated at over 40 billion dollars. He collects luxury cars and purebred women, at the age of 70 he does not shy away from new adventures. Among them is, for a while, Dora, a beauty from Bistrita, initially noticed on video chat.
Hassanal Bolkiah has been the head of state of Brunei since 1967, and his family is known worldwide for his extravagances. Bolkiah lives in a palace with 1788 rooms and 257 bathrooms, 18 elevators, a ballroom that can accommodate up to 5,000 people and a beautiful mosque, the architectural ensemble stretching over an area of ​​over 200,000 square meters, which which makes it bigger than the Vatican. According to experts, Istana Nurul Iman, the Sultan's palace, is considered the largest private residence in the world. To build such a palace, the Sultan spent $ 350 million. The building has a garage with 110 cars, a stable with air conditioning for the 200 ponies and five swimming pools.
The Sultan is famous for his absolutely impressive collection of cars. He is believed to have at least 7,000 cars and to have spent around $ 800 million on luxury cars alone. According to Guinness World Records, Bolkiah has 600 Rolls-Royces, over 300 Ferrari cars and 134 Koenigseggs in its collection.
Dora Costin, one of the most famous videochatists in Romania, became part of the harem of the septuagenarian Hassanal Bolkiah.
Originally from Bistrita, she had become a favorite of American video chat customers and had even earned 40,000 euros a month.
She gave up this activity and now spends most of her time in Dubai with her boyfriend, Hassanal Bolkiah. "Of course, he would never marry Dora, but he fell in love with her and keeps her as his girlfriend. She's not the only one she has. All the sultan's women live like princesses, they travel all over the world, they have watches worth tens of thousands of euros, expensive cars. The Sultan makes time for everything, and the only claim is that they be faithful. Dora walks with her bodyguard after her and has broken off all her friends in Romania. "There are very few of us who still know about her," said a close friend of the video chatter.


Menu for a special day or Thanks for the birthday clock & # 8211 Part II

Today I am happy to present you two recipes for a special day (?).

Last week, my little girl told me one day. Uh, mommy, I have an exam next week, but is it your birthday to make us tapioca cake? ?? & # 8230 (a smile) Yes you can put cookies on us. Are you going to make us peppers stuffed with rosehip paste sauce? I don't have rosehip paste anymore. I'll see what I can do

To tell you the truth, I don't feel like processing a lot of good whole foods or making heavy combinations, but for the sake of my little girl, who still asks me so rarely to do her a favor, I decided to make a cake. of tapioca, although I promised myself the last time I did it and I had to wash the dishes of that sticky gelatin & # 8230

Tapioca cake with cherries and biscuits

This time I said to try a new combination, to put only one kind of fruit and I chose the cherries. So, yesterday at around 5 pm, here I am in the market. I spun around a few times, circling the fruit stalls. I looked at a few offers and finally I chose the finest & # 8230some beautiful ripe cherries & # 8230I gained 5 kg.

I also bought 10 huge peppers & # 8230, half a kg of dude and 2 kg of tomatoes
On the way back, I stopped at the store and grabbed 2kg of plain biscuits.
and I came home & # 8230

Here, from 6 pm to 9 pm, I kept working in the kitchen & # 8230lucky with the help of the little girls that otherwise I would have been accustomed to unpacking the cherries & # 8230

But two large trays and a smaller cake tray came out & # 8230 and that pink cherry bed & # 8230. and the sour sweet taste & # 8230. made up for all the hard work.
You have the recipe in my cookbook.

I need to run somewhere urgently & # 8230 that I was writing to you & # 8230but you will know that I am talking long & # 8230

Finally, about 8 kg and some cake came out for the whole nation.

I took the small tray to church and celebrated with the church community

I'll take another tray now to my classmates

And another tray, the biggest one we started eating at breakfast & # 8230
Peppers stuffed with vegetables, seeds and brown rice and au gratin with turmeric sauce
I'm not telling you the recipe.

The idea is that this time I added blueberry seeds & # 8230 and didn't put soy & # 8230

And the little ones helped me cut the zucchini and wash the peppers and remove the seeds & # 8230

The purple color given by the blueberry seeds is interesting.

I also made a sauce from wholemeal rye and wheat flour with the soup in which the peppers were boiled and I added a teaspoon of turmeric which gave it an orange color.

A wonder and a goodness & # 8230

But I still don't mind boiling pumpkin seeds, walnuts, but once a year it's my birthday.
What else did the girls enjoy & # 8230

PS: I hope the Lord will order me to receive a camera & # 8230 to show you pictures of my & # 8230 "non-canonical" recipes & # 8230


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3 years ago I posted the first recipe. During these years I had the opportunity to meet wonderful people, I made friends, I had the opportunity to cook & # 8220live & # 8221, but above all I learned a lot.
Thank you from the bottom of my heart for being with me, hugging you and virtually giving you a slice of cake, but I have it for you and because it is my birthday I have two gifts for you.

INGREDIENT:

For the countertop:
150 g dark chocolate
150 g butter
100 g old powder
150 g brown sugar
1 tbsp ness
30 ml of hot water
3 eggs
70 ml whipped milk
100 g flour with growth agent
100 g plain flour
50 g ground hazelnuts
1 pinch of salt
1 teaspoon baking powder
1/2 teaspoon baking soda
30 g black cocoa powder

For the cream:
4 yolks
70 g brown sugar
150 ml of milk
120 g starch
450 g nutella
150 g butter
1 teaspoon vanilla essence
8 g gelatin (granules)

For decoration:
150 g milk chocolate
2 tablespoons milk
120 g hazelnuts

Turn on the oven at 180 ° C. In a bowl sift the two types of flour mixed with baking powder and baking soda, cocoa and the two types of sugar - so that the flour or cocoa powder does not stay with the Bulgarians. Separately beat eggs with milk. Melt the dark chocolate together with the baine-marie butter. During this time, dissolve the ness in hot water, then pour it over the chocolate and butter. Remove from the heat, mix the composition well, then pour it over the flour and sugar mixture and mix. Add beaten eggs and mix well, then pour the dough into 2 shapes of 20 cm and bake them until they pass the toothpick test (about 25 minutes).

We cut them with a knife, so that we have slices of the same height, flat, then we cut them in half.

To make the cream, we put eggs rubbed with sugar in the baine-marie until they become foam and we mix them until they look thicker. Dissolve the starch in warm milk. Pour it over the yolks and continue to mix. After 5 minutes add the nutella.


Stir continuously for another 5-10 minutes (with the mixer), then remove from the heat and add the gelatin prepared according to the instructions on the package. When the cream is warm, add the butter and vanilla essence. Let the cream cool for an hour then assemble the cake, taking care to keep the cream for decoration.

On the edge of the cake, over the nutella cream we stick coarsely chopped hazelnuts. Melt the chocolate in the microwave together with the milk and pour it starting from the center of the cake, letting it drain over the hazelnuts. Decorate with hazelnuts. We leave the cake for another hour, even two if we resist, then we can serve it cold.

Especially for you we have prepared gifts:

1. a form of cake with removable walls, with a diameter of 20 cm
2. a form for preparing madeleine

In order to get in their possession, you must be a Facebook fan of the divainbucatarie.ro page and leave a comment here in which to say what recipes you would like to find on www.divainbucatarie.ro (preferably recipes not prepared so far). Send comments until August 11, at 21.00, and the winners will be chosen by random org on August 12.

PS: I will send the prizes only to addresses in Romania!

1. Edith Frincu
2. sisters & # 8217kitchen
3. Rocsy Ciobanu
4. Dana
5. Ile
6. Flory
7. Monica Horoiu
8. Marincu Angelina Elena
9. Dohotariu-Avram Alina
10. Felicia Badea
11. Yaya 6
12. Corina Sandru
13. Camelia Croitor
14. Mirela Carmen Tomescu
15. Lia Maria Grozi
16. Loredana Carp
17. Licuta Marin
18. Ioana
19. Timeea
20. Retetegg
21. Isabela
22. Poliana
23. Liana Toma
24. Diana
25. Adi
26. Ioana
27. Iuliana Crisan

1. The cake form was won by:

2. The form for madeleine was won by:

Congratulations.
I am waiting for your data at [email protected] to send you the gifts!

Here is the cake prepared by Sara for the 7th anniversary contest. Thanks, Sara!


Papa la Ile la ceas aniversar & # 8230

I knew that one day the miracle would happen and I would write on the blog again. I haven't been able to until today, but today is the anniversary of my blog, and I always care about anniversaries. Maybe I avoided writing here, maybe I haven't found the time so far, but I hope things will change and I will return to my dear blog.

The year that is just ending in the life of my blog is the poorest year in posts and recipes. I think I can count them on the fingers of one hand almost. There are many explanations for this, but I think it is less relevant now what and how. The important thing is that I learned a lot this year, that in the meantime I realized my dream of attending a confectionery-pastry school. Who knows what will follow for me and my passion to give people sweets made by me and where I will find the celebration of the 5 years of blogging.

All sorts of changes have happened in my life and all this is to blame for my absence from the blog. However, I am glad that people still get here, that they still try my recipes and that I miss them. Friends and not only, they ask me from time to time if I will come back and I hope it will not be long in coming.

I'm in the country for quite a short time and I have a pretty busy schedule, with a lot of cakes to make. However, I couldn't help but make a cake for my blog, to sweeten the situation a bit more. I chose to make a small cake with pistachio top and rose water cream. Although initially I wanted to dress it in sugar paste, I still said to try something else and I dressed it in many, many pink roses. For the decoration I used butter cream with Swiss meringue and for that I have to thank Andie, from whom I took the recipe that worked perfectly!

At the end I invite you to a slice of cake and a glass of roses. Let's "see you again" as soon as possible!


Simple cake top

I do not claim that it is perfect simple countertop recipe for cake but this option seems very easy to do, following a few simple steps.

Good luck to you all and Happy Birthday to all!

I hope that in the new year all your wishes will be fulfilled and that you will have only good things.

The holidays are gone, the holidays are the same and we are slowly resuming our usual rhythm.

Among the following recipes you will find some that we have prepared for the holidays, they will certainly be useful for the following, salads, light meals, with meat, vegetables and basic recipes, simple and easy to prepare as it is today.

First of all, the ingredients must be kept for two hours at room temperature, to be fresh and the utensils we will use to be washed and degreased well.

  • After mixing the eggs with the sugar, we will incorporate the previously sifted flour easily, with slow movements from top to bottom, so we will obtain a fluffy, slightly aerated top.
  • We do not use any growth agent (baking powder, baking soda & # 8230) on this countertop because it will influence the final shape.
  • The oven must be preheated, and after baking we do not take it out immediately, but we open the door, and leave it there for about 10 minutes. Only then take out the form and let it cool completely to room temperature.
  • The top is cut when completely cold, with a serrated bread knife, with a very thin blade.
  • If we want a top with cocoa, reduce the amount of flour and complete with cocoa, do not add fish.
  • We can flavor the top with various essences, coffee extract, vanilla, lemon peel, orange, lime. Depending on our taste and the type of cake we chose to make.

The difference between universal flour and cake flour

Good question, Patty! Universal flour is a mixture of gluten-free wheat and soft wheat with low gluten content and comes both bleached and unbleached. Cea mai mare parte a făinii universale vândute astăzi este pre-cernută, astfel încât să o puteți amesteca, apoi să o puneți direct în ceașcă.

Făina de tort este măcinată fin și decolorată, deci are o textură fină și delicată. Și absoarbe cu ușurință grăsimile precum untul. Prăjiturile făcute cu făină de prăjitură au o textură mai fină decât cele făcute cu făină universală.
Dacă o rețetă solicită făină de tort și nu aveți, puteți înlocui & frac34 ceașcă de făină universală decolorată și 2 linguri de amidon de porumb pentru fiecare ceașcă de făină de tort.

Ce te împiedică? Trimiteți întrebări despre gătit și cumpărături la [e-mail protejat] . Este posibil să vă răspundem la întrebarea dvs. într-un număr viitor de linie!


Înregistrați-ne întrebările dvs. despre bucătărie, împărtășiți-vă părerile sau pur și simplu veniți și spuneți Bună! pe Facebook și pe Twitter @dashrecipes


Sport acasă – alternativa mersului la sală

Pănă să înceapă nebunia cu pandemia nu îmi plăcea ideea de sport acasă sub nicio formă. Mergeam la sală tocmai pentru că nu mă puteam motiva să fac singură acasă, dar și pentru plăcerea timpului petrecut într-un cadru organizat, în care te motivezi vazându-i și pe cei de lângă tine.

Cu toate că sălile sunt deschise deja de ceva timp, încă nu m-am încumetat să merg iarăși la sală și deși începutul pandemiei m-a prins cu motorul încins și am reușit câteva luni să mă țin de treabă și acasă…prin septembrie/octombrie anul trecut nu am mai găsit motivația de care aveam nevoie.


Meniu pentru o zi specială sau Mulţumiri la ceas aniversar – Partea a II-a

Astăzi am bucuria să vă prezint două reţete pentru zi specială (?).

Săptămâna trecută, fetiţa mea cea mare mi-a spus într-o zi. Ua, mami, săptămâna viitoare am examen, dar e şi ziua ta…o să ne faci tort de tapioca ? ?? … (un zâmbet) Da să ne pui biscuiţi. O să ne faci şi ardei umpluţi cu sos de pastă de măceşe? Nu mai am pastă de măceşe…O să văd ce o să fac…

Drept să vă spun că nu-mi mai vine să prelucrez foarte mult bunătate de alimente integrale sau să fac combinaţii grele, dar de dragul fetiţei mele, că şi aşa mă roagă atât de rar să-i fac vreo favoare, am decis să fac tort de tapioca, deşi mi-am promis ultima dată când l-am făcut şi a trebuit să spăl vasele de acea gelatină lipicioasă…

Tort de tapioca cu vişine şi biscuiţi

De data aceasta am zis să încerc o combinaţie nouă, să pun doar un singur fel de fructe şi am ales vişinile. Aşadar, ieri pe la ora 17 iată-mă în piaţă. M-am învârtit de vreo câteva ori, dând târcoale tarabelor cu fructe. Am ochit câteva oferte şi în cele din urmă am ales-o pe cea mai faină…nişte vişine coapte frumos…Am luat 5 kg.

Am cumpărat şi 10 ardei imenşi…, o jumătate de kg de dude şi 2 kg de roşii
În drumul de întoarcere, m-am aoprit la prăvălie şi am luat 2 kg de biscuiţi simpli
şi am venit acasă…

Aici, de la ora 18 până la ora 21, am tot lucrat în bucătărie …noroc cu ajutorul fetiţelor mici că altfel mi se acrea la desfăcut sâmburii din vişine…

Dar a ieşit două tavi mari şi una mai mică de tort… şi culkoarea aceea roz a vişinelor…. şi gustul dulcve acrişor….a compensat toată osteneala.
Reţeta o aveţi în cartea mea de bucate.

Trebuie să fug undeva urgent… că v-o scriam…dar voi ştiţi că eu sunt vorbă lungă…

În fine, a ieşit vreo 8 kg şi ceva de tort…pentru tăt neamu’

Tava mică am dus-o la biserică şi am sărbătorit cu comunitatea din biserică

Altă tavă o voi lua acum la colegii de la cursul de bucătar…

Şi altă tavă, cea mai mare am început s-o mâncăm la masa de dimineaţă…
Ardei umpluţi cu legume, seminţe şi orez integral şi gratinaţi cu sos de turmeric
Nu vă spun reţeta..

Ideea e că de data asta am adăugat seminţe de afine…şi nu am pus soia…

Şi m-au ajutat mămăruţele să tai dovlecelul şi să spăl ardeii şi să le scot sâmburii…

E interesantă culoarea vineţie ce a dat-o seminţele de afine….

Am făcut şi un sos din făină integraslă de secară şi grâu cu supa în care au fiert ardeii şi am adăugat o linguriţă de turmeric care i-a dat o culoare portocalie.

O minunăţie şi o bunătate…

Dar tot nu mi-i haznă că am fiert seminţee de dovleac, nuci…Ei, dar o dată-n an e ziua mea…
Ce s-au mai bucurat fetiţele…

PS: Nădăjduiesc să rânduie Domnul să primesc un aparat de fotografiat… ca să vă arăt şi poze cu reţetele mele …”necanonice”…


Video: PERSONALIZED, MOVING, ALARM CLOCK CAKE (November 2022).