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The eggs are separated, the whites are beaten hard. Mix the yolks with the sugar, vanilla sugar, oil and water and beat with the mixer until it doubles in volume. It is ideal to beat until the sugar melts. Over the beaten yolks add flour mixed with baking powder. Mix with the mixer. The composition is quite volatile but will become fluffy from the whites. Set the mixer aside and add the beaten egg whites, stirring with the spoon from the bottom up. We pour the composition in the form of silicone. The silicone form is very soft and must be placed in an ordinary cake tray and so it is placed in the preheated oven, over low heat and the top is baked for 35 minutes or until it passes the toothpick test.
The silicone form should not be greased with anything, the countertop will come off easily and does not stick.
In a cup put 3-4 tablespoons of juice from pineapple compote and put gelatin (1 sachet and a half) to hydrate.
In a bowl put the yolks mixed with sugar, flour, milk but candied lemon peel and boil the cream until thickened. Allow to cool slightly, then add hydrated gelatin. Stir until the gelatin dissolves, then allow the cream to cool. After the cream has cooled, add the whipped cream and mix.
Cut the top in half, syrup with the syrup from the pineapple compote. Put the first star-shaped countertop, put half of the cream over which the pineapple cubes are placed, the rest of the cream, the second syrupy countertop and put the cake in the fridge for at least 4 hours. I left him overnight.
And because the shape of the cake is not very high, I used aluminum foil and put it on the edges so that the cream does not leak.
For the chocolate stars, I drew the outline of the stars on baking paper with the help of a biscuit shape. I melted a few squares of dark chocolate, I put the melted chocolate in a bag that I cut a corner of and I drew the chocolate stars according to the contour. I sprinkled the gold and silver candies on the stars and put the stars in the fridge for 10 minutes.
I cut a few thin slices of lemon and orange, put them in a tray on baking paper and put the tray in the oven for an hour, with the oven door ajar, then I turned the slices and dried them again. hour
I covered the cake with whipped cream, sprinkled coconut flakes and garnished it with stars and lemon and orange slices.
1. Rub the yolks with half the amount of sugar and vanilla sugar. Whisk the egg whites and, when they harden, add the rest of the sugar and continue beating. Add over the yolks and mix with a wooden spoon. Sift the flour, cocoa and starch over the composition, then mix.
2. Grease a form with butter and pour the dough. Bake for 25-30 minutes and try with a toothpick to see when it's ready. Allow to cool and carefully turn over. Let it sit for at least two hours.
3. Rub the butter with the powdered sugar and the two yolks. Grate the dark chocolate and melt it on a steam bath. Allow to cool slightly and mix with the butter. The baking tray is cut horizontally into three sheets, which are placed on a plate and greased with ¾ of cream. Cover the cake with the rest of the cream and keep it in the fridge overnight. Before serving, garnish with grated chocolate.
Amazing cake without butter, eggs and milk. The best recipe for Lent.
Did you think that fasting dishes can't be tasty? Our team suggests you try a delicious fasting cake recipe that tastes great and even better than many well-known desserts. To prepare this cake, you will need cherry compote to make a fluffy and very fragrant cream. This cake will be to the liking of even the most demanding gourmets.
-70 ml of sunflower oil
-1 teaspoon baking soda
-300 ml of cherry compote
METHOD OF PREPARATION
1. leaf. Squeeze the juice of 2 oranges in a deep bowl, add 150 g of sugar and oil, beat the ingredients with a blender.
2. Add the apple cider vinegar and beat again, sift the flour into the mixture, add the baking soda and beat with the mixer again.
3. Pour the dough into a mold lined with baking paper. Put the form in the preheated oven at 180 degrees and bake the top for 40-45 minutes. To make the sponge cake grow evenly, place a form of water on the bottom shelf in the oven.
4. Take the toothpick test. Remove the sponge cake from the oven and let it sit for 15 minutes. Remove from the pan and allow to cool completely.
5. Cream. Pour the compote into a saucepan, add 4 tablespoons of sugar and semolina, mix well and put the pan on low heat. Boil the table, stirring constantly until it thickens. Allow the cream to cool completely.
6. Put the cream in a deep bowl and beat with a mixer until fluffy.
7. Cut the top of the sponge cake. Cut the base into 2 equal countertops. Grease the countertops with cream. Put the cut part in the blender and grind it into crumbs. Assemble the cake and sprinkle it on top with the crumbs on the counter.
Uncooked cake "Cappuccino" - recipe
- 5 sachets of cappuccino or "3 in 1" coffee
- 250 ml of water
- 20 g of gelatin
- 600 ml of cream
- 100 g of powdered sugar
- optional: biscuits, walnut kernels, hazelnuts
How to make a cake without baking
Start by preparing the shape in which you will put the cake, greasing it on the bottom and on the walls.
A 16 cm round shape was used in the recipe presented here. The shape must have removable walls (culinary ring), or be made of silicone, in order to be able to remove the cake more easily at the end.
Put 1 cup (250 ml) of boiling water (it should not boil) in a kettle.
Add the sachets of cappuccino or coffee and stir until all the contents are dissolved. Leave to cool.
Put 5 tablespoons of cold water in a bowl and add the gelatin. Leave it to hydrate for 10 minutes, then pour it into the coffee pot above.
Put the kettle on the stove over low heat and stir until the gelatin melts. Be careful not to boil the mixture. Then leave this composition to cool.
Put the cream and powdered sugar in a large bowl. Using a mixer, beat the composition for about 3 minutes, or until the powdered sugar has completely melted.
Gradually incorporate the above coffee and gelatin composition, mixing gently until smooth. Taste to see the sweet.
Quickly pour the composition into shape and level.
Optional: place crushed biscuits on top (pressing them slightly into the cake), or sprinkle with crushed or ground walnuts or hazelnuts.
Place a plastic wrap over the cake and place the dish in the refrigerator. Let it cool for at least 3 hours. It is best to leave the cake cold overnight to set completely.
Turn the cake over on a plate, with the biscuit or walnut / hazelnut side up. You can decorate it just as well with grated chocolate.
Cut into slices and serve with loved ones!
Article source: Light Recipes, Delicious cake "Cappuccino" (without baking): https://retete-usoare.eu/tortul-delicios-cappuccino-fara-coacere/
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Star Cake - Recipes
"Mehrzad and Alex's fault"
I made a cake with Alex, and named it "Mehrzad and Alex's Cake"! :)
It took us a while, but those who tasted it, liked the flavors and tastes we used! )
Will reveal the recipe! )
(on the "muffin top" principle)
- 400 g flour
- 125 g butter
- 3 eggs
- 300 ml whipped milk
- 150 g sugar
- 1 sachet of baking powder
- 2 tablespoons lemon juice
- 7-8 digestive biscuits
Banana and mascarpone mousse:
- 150 g mascarpone
- 2 bananas
- 300 ml liquid cream
- (sugar if needed)
- 3 apples
- 50 g brown sugar
- 1 fresh pineapple
- 1 pinch of salt
- 2 teaspoons of coffee essence
- 350 g fondant
- powdered sugar to spread the fondant
- flour + butter for wallpaper or baking paper
- plastic foil
You should not be scared by the multitude of ingredients in this cake. It's really very easy to do, you just have to take into account all the stages.
To start, heat the oven to 180˚ C. On low heat, reduce the two cups of water with the sugar. Let it cool, and when it has cooled, add the rose water.
We grind the biscuits and mix them in a bowl together with the flour and a pinch of salt.
Temper the butter in Bain Marie and mix it with the sugar, eggs and coffee essence. Gradually, gradually, using a mixer, we gradually incorporate the beaten milk. The composition will become slightly fluffy.
We then slowly mix this composition with flour, biscuits and salt using a mixer.
Extinguish the baking powder with lemon juice in a separate glass and then mix them with this composition using a spoon. Try to distribute them evenly throughout this composition.
Divide the composition into three equal parts and place them in the oven one at a time at 180 ° C. They should not last more than 20 minutes each. If you have only one shape then you will have to bake it three times in it. Do not open the oven for the first 20 minutes, otherwise the baking powder will not be able to fulfill its role. Do the toothpick test to see if the countertops are made. The countertops do not have to be very thick.
Then take them out on a chopping board, each one to cool.
Blend the bananas and then mix them with the mascarpone at room temperature.
Beat the whipped cream with a mixer until almost the end, add the mascarpone cream and the crushed bananas and continue to mix until they all come together. Add powdered sugar to taste if the liquid cream is not already sweetened.
Cut the pineapple into cubes and fry it a little in the pan. We then drain it in a sieve.
We put the apples on the grater and caramelize them in brown sugar and let them drain in a sieve.
When the countertops have cooled, we syrup them with the syrup from the water, sugar and rose water (which was left to cool). You should not overdo the syrup. The cake will have to stay in the fridge overnight anyway and I assure you that the next day, when the ingredients have mixed better, it will be enough syrupy and only good to eat.
Then add half the amount of banana and mascarpone mousse you come up with caramelized apple.
Add the next countertop (and it will have to be soaked in that syrup) over which we will add the pineapple pieces.
Prepare the cranberry jelly according to the instructions on the package. In 500 ml of cranberry juice you will add 2 sachets of Gelee Cake and 2 teaspoons of honey. Stir continuously with the target. The obtained mixture is boiled for approx. 1 minute. The obtained jelly is poured over the pineapple pieces.
Finally, we add the last countertop (equally syrupy) that we cover with the rest of the banana mousse with mascarpone that we have left.
We leave it in the fridge overnight.
The next day we start spreading the fondant. We spread some plastic foil on the worktop over which we come with powdered sugar. This way the fondant will not stick. We put powdered sugar on the twister / facalet and with its help we spread it as much as we need. I like to always leave the fondant about 3-4 mm thick. I apply it over the cake by pressing very lightly on its base, on its entire circumference.
It remains up to you if you want to play with decorations, food colors, etc.
Xylitol (birch sugar) 250g & # 8211 sweetener for diabetics
• 5 eggs
• 5 tablespoons wholemeal flour
• ½ sachet of baking powder
• 10 drops of stevia or other liquid sweetener
Separate the egg whites from the yolks. Beat the egg whites with a little salt until they turn into a hard foam. In a separate bowl, mix the yolks with the stevia and 1 tablespoon of flour.
Add the yolk mixture to the egg white foam and mix gently. Stir in the other 4 tablespoons of flour mixed with baking powder, added in the rain.
Pour the top composition into a round tray (removable ring) or other shape and bake it in the preheated oven at 180 degrees. Let it sit for about 15-20 minutes, or until the toothpick comes out clean from the center.
If the countertop has grown and is thick enough, you can cut it in half.
If you want to get a top that can be cut into three, use 7-8 eggs and an equal number of tablespoons of flour (7-8 tablespoons of flour).
The top can be syruped with apple, lemon, orange, pineapple or other fruit juice, or with a few drops of stevia and water.
If you do not have stevia sweetener, you can use fruit juice with a low glycemic index to sweeten the composition of the countertop.
The best choices in this regard are berries (blackberries, currants, strawberries, raspberries, blueberries, mulberries), citrus fruits, cherries, sour cherries or apricots.
Was the star of Bethlehem a comet?
This explanation dates back to the time of the Christian theologian Origen in 248 A.D., who cites the mentions of Chinese astronomers. However, the only relevant one is a potential Novel or comet is mentioned in the year 5 BC. An advantage of this theory is that comets move in the sky. This would be consistent with the Bible's interpretation that the star "moved" as it guided the magicians. Most of the classic paintings and drawings of the birth of Jesus show the "star" as a comet. However, it would explain why the magicians followed the Star of Bethlehem for several months.
Jupiter's slow motion. Jupiter seems to be moving from east to west. Due to the relative movements of the Earth and the planets, this movement seems to slow down. At some point, it seems to stop when it reaches what is called a "stationary point". At the possible time of Christ's birth in the Bible, one of the stationary points could have appeared when Jupiter was directly above Bethlehem, in the same interval of the night, for several nights. However, the phenomenon is not rare, but happens every year.
Conjunction between Jupiter, Regulus and Venus. Another possible explanation is a conjunction of the planets Jupiter and Venus with the bright star Regulus. Jupiter is known in Hebrew as "Sedeq," which is often translated "justice." Jupiter is also often seen as the "king" of the planets. Regulus means "prince" or "little king" in Latin, and Venus is often seen as a symbol of love, fertility, and birth. the combination of these celestial objects close to the sky could have led to the interpretation of the birth of the "King of Kings".
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Clementine and almond cake
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Beat the butter with the blender or on the food processor. The yolks and sugar are put on the fire and mixed continuously, until the sugar melts and thickens like a mayonnaise.
The fire must be small and constantly stirring.
Leave the egg cream to cool, then add the foamed butter and beat together until you get a fluffy and fine cream.
to the Krantz cake 4 flavors must be used, or at least 3, differently colored and flavored creams: cocoa, pink-roses or strawberries, white-vanilla and green & ndash mint or pistachio. The cream obtained is divided into 5 parts: 2 parts will be mixed together with 2 tablespoons of cocoa and 1-2 tablespoons of good brandy or rum.
The rest will be made with rose, vanilla and mint creams (I found a mint essence in Dr. Oetker that I liked). Special essences and dyes can be found at Vanilla Pasta.
How do you fill the cake? This cake has a rectangular shape. Cut the top into 3 slices, and add the part that was down, the right one, also down, in the tray lined with baking paper or food foil. The top is semi-wet, so it doesn't need syruping, but Aunt Maria sprinkled it with a mouthful of good brandy or real liqueur, the one for the ladies (Triple sec). Taste well before, to check if it is not broken and then, with a brush, lightly sprinkle the top. Throw about a tablespoon of brandy on each sheet, just enough to give "that-something-extra" to the cake.
The creams are put in different poses (or plastic bags, at which the tip is cut) and equal stripes are made, one of each color. Place the other top sheet on top, check the quality of the brandy again, taste it once more for safety and then sprinkle the top. Pour again stripes of colored creams, taking care to change the order of colors, so as to create a chess. Put the last sheet on the counter and taste the brandy again. If there is one drop left, the countertop is sprinkled, if not & hellip it doesn't matter anymore, the countertop is semi-wet anyway. & # 128512 Let cool for 1 hour.
Remove the cake from the mold and grease it with cocoa cream, then sprinkle well, all around, with the bar of caramel sugar and nuts. On top you can make some popcorn and cream leaves or different models of burnt sugar.
Let it cool again and serve after at least 1 hour.
This cake needs a few hours to stay cold, to harmonize the flavors. If you cut the cake immediately, it will not have that special flavor that it catches after resting for a few hours. Therefore, it is best to stay a cold night before serving.
You remembered Krantz cake?
See here other recipes for cakes, countertops, creams, sugar paste, fondant, marzipan, all explained step by step, with all the secrets and sure success. & # 128578