Posted by hash in Cakes
May 27, 2013 | 2637 views
Dementia, I can't stop eating :).
Posted by licurici_lra
Rub the yolks well with caster sugar and vanilla sugar, until they double in volume and turn white. Add a tablespoon of mascarpone and mix slowly until incorporated ....
Posted by diaconta
I first prepared the savarins because they will have to leaven. I put flour in a bowl. I put the sugar and the yeast in the warm milk and I mixed them until they ...
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on 27.05.2013, 20:45
on 27.05.2013, 20:46
I haven't eaten anything like this before, but I see it's with walnuts and jam so ... it's ok!
on 27.05.2013, 20:51
on 27.05.2013, 20:52
on 27.05.2013, 20:53
super good, it looks like the Figaro cake I love
View all comments (15)
Sticks with jam and meringue - Recipes
We return today after the winter holidays and, I admit, after a long period in which we didn't really cook any dessert. I made a lot of cakes before Christmas, after which I didn't want anything.
Today I prepared a very simple dessert and fast enough to get back to normal.
You can follow its preparation right here!
- 3 yolks
- 200 gr sifted flour
- 200 gr sugar
- 200 ml of milk
- 1 sachet of baking powder
- 2 sachets of vanilla sugar
- a pinch of salt
- 3 egg whites
- a pinch of salt
- 100 gr sugar
- 1 tablespoon lemon juice
- 300-400 gr strawberry jam (thicker), apricot, plum jam, marmalade or magiun
- 100 gr chopped walnuts not very small
- heat the oven to 170 gr C
- I line the tray (20x30 cm) with baking paper
mix sifted flour with baking powder
- mix the yolks well with a pinch of salt, sugar and vanilla until it changes color
- add half the amount of milk and mix until the sugar dissolves
- then I add about half of the flour mixture and I incorporate it as well
- I alternate the incorporation of milk with flour, but I finish with flour
- pour the dough into the tray, level and bake at 170 gr C for 20 minutes, but you have to pass the toothpick test
Strawberry jam mixed with walnuts.
In the last 10 minutes of baking pregatesc bezeaua so:
- I froth the egg whites with a pinch of salt, then with the sugar and lemon juice, mixing until the meringue becomes shiny, fine and very sticky
After the top is baked, I add in a uniform layer the jam mixed with walnuts and meringue.
The tray goes back in the oven for 15-20 minutes, over low heat until the meringue hardens and browns slightly.
Allow the dessert to cool and portion. It is served only with loved ones with great joy.
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Ingredients needed for the jam roll
- -4 eggs
- -4 tablespoons sugar
- -4 tablespoons flour
- - 2 tablespoons oil
- -1 tablespoon vanilla essence
- -1 salt powder
- For the filling
- - 200 g strawberry jam
- -1 tablespoon old
How do we prepare the jam roll?
How to make a roll sheet
First, separate the yolks from the egg whites. Mix the egg whites very well with the salt powder until you get a strong meringue. We start to gradually add the sugar, stirring constantly until it melts.
Separately rub the yolks with the oil and vanilla essence like mayonnaise. We pour the mixture of yolks over the egg whites and incorporate everything with a spatula, with wide movements so that the mixture does not leave. We add flour in the rain, using the same movements.
Put the composition in a tray (25 & times35) lined with baking paper and put in the preheated oven at 150 degrees Celsius for about 15 minutes.
After baking, take the roll sheet out of the tray with the baking paper and sprinkle a spoonful of sugar on top. We try to peel the pandispan from the baking paper lightly and lightly and at the same time we roll it, trying not to break it.
Let it roll until it cools, then bring it to its original shape and grease it with strawberry jam.
We run again and then put it in the fridge for a few hours.
After cooling we can slice the roll. It is simple but so good, tasty and healthy.
The average grade given by the jury for this recipe is 10.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Roll with jam, soft, fluffy, classic recipe
Here is a new recipe for our Contest sent by Roxanicol: Garlic sticks. Participate with your soul recipes HERE! You can win a bread machine or a juicer.
500 g wholemeal flour
a few drops of paraffin oil
1 teaspoon dried yeast
a pinch of salt
200 ml of warm water
1 clove of garlic
1 tablespoon oil
Method of preparation
We clean the garlic, we crush it, we rub it with salt, oil and thyme.
Put flour in a bowl, add salt, yeast, oil and warm water. Knead a suitable soft dough that you leave to rise until it doubles in volume. When it is leavened, knead it a little, then divide it into several lumps (about the size of a fist). Spread each lump, grease it with garlic paste, roll it and put it in a tray lined with baking paper. Leave to rise a little, then bake at 180 degrees in the preheated oven.
Baking and syrup Poppy sticks
These poppy seeds are baked for 15 minutes at 180 ° and 10 minutes at 170 °. Before being ready for 2 minutes, remove the poppy seeds from the oven and brush with boiled syrup of 50 g sugar, vanilla sugar and 50 ml water.
Foodblogger at Savori Urbane. #savoriurbane
How to Make Butter Cream with Swiss meringue
Put the chocolate in the bain-marie and let it melt completely, stirring constantly.
Set aside and leave to cool.
Prepare the Swiss meringue, as here, following all the specified steps.
Summary: Put the lightly foamed egg whites, sugar, salt powder (optional) in a bain-marie and beat continuously, over medium heat until you get a hard foam and the sugar is completely dissolved.
Set aside and continue to mix, at maximum speed until it cools, both the mixture and the bowl and egg whites turn into a strong and glossy meringue.
Add the butter to the meringue, 1 cube at a time, mixing with the mixer on low speed until each piece is perfectly incorporated. Continue until all the butter is incorporated.
* Pay attention to the fat content of the butter used! Butter is the key ingredient in this cream.
* The butter must be cold, but not then removed from the refrigerator. Cut the butter out of the fridge into cubes before you start preparing the Swiss meringue and leave it in a cool place until you use it.
* As you add the butter to the composition, the meringue begins to "deflate" (it will soften and get a creamy appearance), but as you continue to beat the cream it will recover, thicken again and will turn into a creamy composition.
At the end, add the vanilla extract and melted chocolate (cold) and incorporate into the meringue by mixing.
Butter cream with Swiss meringue is a basic recipe from the confectionery and is mainly used for cakes, pies, icing, decoration, etc.
It keeps very well in the freezer.
The recipe itself is not complicated, all you have to do is follow the steps carefully and especially use quality ingredients. Pay attention to the fat content of the butter used! Butter is the key ingredient in this cream.
Butter cream with Swiss meringue is a fine cream to the touch, but dense (it stays on the spoon).
a wonderful combination of meringue and very good quality butter. Fine, frothy and delicious.
Simple or in combination with different flavors, fruit puree, caramel sauce, syrup or jam, etc. It can fill any cake or cake, it can be used as icing or for garnish.
This cream can be frozen and used when you need it.
Put it in a tightly closed pan and you can freeze it for up to 2 months or you can keep it in the fridge for up to 1 week.
To be able to use it, take out the casserole and leave it in the kitchen to reach room temperature.
If it is not creamy enough, take a few good tablespoons of cream and put them in the microwave for 5-8 seconds, at low temperature, until the cream heats up, without melting.
Add it to the rest of the cream and mix with the mixer, at medium speed until it recovers.
Cake with jam and meringue
A very well-known cake that will evoke many memories. I know it by the simple name of meringue cake. We used to fill it with magic, this being the simplest jam, constantly present in the pantry. Now there is a wide variety of jams to choose from or fruits to turn into jams.
5 eggs, 1 teaspoon natural vanilla extract, ¼ teaspoon salt, 170 g sugar, 90 ml oil, 140 g flour (sifted), 1 teaspoon and a half baking powder, 250 g of favorite jam
1 tablespoon lemon juice, 4 egg whites, ¼ teaspoon salt, ½ teaspoon natural vanilla extract, 220 gr sugar
Line the baking sheet with the baking sheet to remove the cake more easily and preheat the oven to 200 degrees.
In a bowl, beat the eggs with the vanilla extract, salt and sugar, gradually increasing the speed of the mixer, until it triples in volume, about 10 minutes. Add the oil and mix on low speed for about 1 minute. The flour, mixed with baking powder and sifted, is gradually added and mixed gently with a spatula to keep the air in the dough. By no means with the mixer. Stir until all the flour is incorporated, being careful not to leave flour on the bottom of the bowl.
Place the dough in the pan and bake at 185 degrees for about 35 minutes, until it turns golden on the surface and feels like a sponge to the touch. If necessary, rotate the tray after 20 minutes. When it is ready, leave it to cool until we prepare the meringue.
For the meringue, wipe the metal / glass bowl and the blades of the lemon juice mixer. Beat the egg whites with salt for 1 minute, obtaining a foam. Heat the sugar in the oven for 2 minutes, then gradually add, with a spoon, over the egg whites, stirring constantly. The speed gradually increases until the maximum speed is reached. The meringue foam is ready when the sugar is dissolved, the composition becomes glossy and forms spiky tips.
Cover the sponge cake with jam and cover with meringue foam, either with a spoon or with a fork. Place in the oven at 120 degrees (heat function up, if available), until the meringue dries on the surface. Remove the cake from the pan after it has cooled.
Bars with oats and rose and raspberry jam
Preheat the oven to 160C and arrange a piece of baking paper on a 20x30cm tray.
Put the oatmeal, brown sugar, baking powder and butter in a food processor and beat until the butter is well incorporated and the composition resembles a crumbly crust.
Put about half of this hull in the baking tray and lightly press on its entire surface to form the base.
Bake in the preheated oven for 15 minutes, until lightly golden.
Remove from the oven and let it cool for 5-10 minutes. Pour the rose jam and spread it all over the base. Add the raspberries in a single layer, and over it, press the rest of the coca composition.
Put back in the oven for about 30-35 minutes, until it becomes golden and crispy.
Allow to cool completely and then cut into 12 squares. Store in the refrigerator in a container with a lid for 7 days. Good appetite!
Burnt sugar cake with Italian meringue
Burnt sugar cake with Italian meringue, Only when you mention burnt sugar cake it rains in my mouth, immediately my mind rushes to the caramel, to something delicious and good.
It all started with the cake of my friends Alexandru and Melinda, who make the best burnt sugar cake, which seems to be getting better. I didn't have the patience anymore and I asked for the recipe, to which the answer came short and to the point with a big and wide smile, the recipe is so simple that we make it with a spoon & # 8230 God I said to myself, they work wonders this with the spoon, I'm sure they're making fun of me. Then Meli, because that's what we call her, told me the story of this sugar cake, it's the recipe from Piri Neni, her grandmother, who didn't make too many desserts, but this one was handy both from the point of view of ingredients, but also the way of preparation, she being busy all day with the flowers she grows in her huge garden.
Its improvement with Italian meringue with lime, came with the recipe received from them, it was too common to present it as such, so I added an extra color and taste, as a surprise for Alex and Meli,
Stay together for the simple list of ingredients, but also for how to prepare.
Other recipes for cakes, biscuits / cookies and many other wonderful sweets, sweet or fasting can be found in the dessert section, click here or on the photo.
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Or on the Facebook page, click on the photo.
Preheat the oven to 150 degrees Celsius.
How to prepare caramel:
Put the sugar and vinegar in a saucepan and caramelize over low heat. When it is amber in color, remove from the heat and spread well over the entire surface of the pan. Set aside to cool.
How to prepare the cream:
In a large bowl put the eggs with the milk, sugar, vanilla extract, salt powder and mix well until the sugar melts.
Countertop preparation method:
Put the eggs in a well-washed and degreased bowl with the salt powder and beat until they leave light waves on the surface.
Gradually add the sugar to the eggs and continue beating until the sugar melts and a thick foam is formed.
Gradually incorporate the flour into the egg composition and mix with a spatula with slow movements from bottom to top.
Put the cream composition in the pan with the caramelized sugar.
With a spoon, put the top composition over the cream and bake for 75 minutes.
Take it out and leave it to warm until it reaches room temperature. Then let cool until the next day. Musai has to stay in the fridge overnight.
The next day we take it out of the fridge and with a very thin knife we remove it from the edges of the pan and turn it over on a plate. Be very careful when overturning. Place the plate on top and turn the pot with the bottom up and the plate below. Wipe the surface of the cream above the countertop well with a napkin. We put it back in the fridge.
Preparation for Italian meringue:
Put the sugar with the lime juice on low heat until it reaches a temperature of 115 degrees Celsius. If you don't have a thermometer, take a drop between your fingers and if it leaves a trickle on your fingers, it's perfect.
Meanwhile, beat the egg whites with a pinch of salt until they form light shapes like soft snow.
Add the hot syrup directly over the egg whites and beat until completely cooled.
Take the cake out of the fridge and top it again.
The meringue and the decoration are recommended to put them at most 2 hours before serving, otherwise it will be left.
Using a spoon, place the beetroot on top and with a spatula on the sides. With the help of a gas burner we lightly buckle the top and the sides.
Garnish with fruit and mint. The meringue can also be placed on each piece before serving.
- For the dough (23/40 cm tray):
- 6 yolks
- 250 gr butter (with 82% fat)
- 150 gr sugar
- 300 gr Greek yogurt
- 350 gr flour
- 10 gr baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons vanilla essence
- 1 teaspoon of salt
- 1500 gr of grated apples
- 100 g of vanilla flavored sugar
- 50 gr butter
- 1 tablespoon cornstarch
- 2 teaspoons cinnamon
- For meringue:
- 6 egg whites
- 125 gr sugar
- 25 gr vanilla sugar
- juice of 1/2 lemon
- 1 pinch of salt