Separate the egg whites from the yolks. Whisk the egg whites together with the sugar until they form strong peaks. Add the yolks one at a time, mixing after each addition until smooth. At the end, add the Chocolate Ole Cream and mix for a few seconds until smooth.
Pour the dough obtained in a tray lined with baking paper and bake at 180 degrees, 25-30 minutes, until it passes the toothpick test. Leave to cool in the pan.
For the cream, mix the cream with the milk and vanilla cream until it becomes firm. Spread evenly on the cold countertop and refrigerate.
For the icing, heat the water to boiling point and add the sugar. Stir until the sugar is completely dissolved. Add the rum and chocolate broken into pieces. Stir until the chocolate has melted, then add the butter. Stir until the butter melts, then leave to cool. Spread evenly over the cake and refrigerate for 2-3 hours.
Cut into cubes according to preference. Serve cold.
How to prepare Krem a la Krem Cake:
Separate the egg whites from the yolks and beat with the sugar, like meringue. Then add a yolk and beat a little after each. At the end, add the Chocolate Ole Cream and beat a little more until smooth. Pour the dough into a 20/30 cm tray lined with baking paper. Bake on medium heat (180 degrees) for about 25-30 minutes. Press the countertop with your finger, if the depression disappears immediately, it means that it is baked. Leave to cool.
Krem a la Krem Cream:
Put in a bowl cream, milk and vanilla powder. Beat with the mixer for about 1 minute, the cream should harden quite well. Spread evenly on the surface of the cold countertop and put in the refrigerator.
Melt the chocolate in a kettle together with the rest of the ingredients and leave to cool. When it has reached room temperature, pour it on the cake and spread it evenly.
Let it cool until the icing hardens.
RECIPE IN PICTURES
I recommend you to try the Walnut and Vanilla Cream Cake (recipe here)
For more recommendations I am waiting for you on the Facebook page (HERE)
Cake & # 8221 Potato & # 8221 & # 8211 2 wonderful recipes that you must try!
The & # 8220Cartof & # 8221 cake is the most beloved cake from childhood, that's why we offer you 2 wonderful recipes, which are prepared simply and without the oven. This tasty dessert is made from affordable ingredients, is very fragrant and beautiful and is to the liking of both children and adults. Choose your favorite recipe and prepare this popular dessert for your loved ones!
Cake & # 8220Cartof & # 8221 & # 8211 recipe no. 1
INGREDIENTS FOR 20 PIECES
-500 g of vanilla breadcrumbs
-400 ml of condensed milk
-50 g of cocoa (2 tablespoons with tip)
-100 g of dark chocolate with 70-80% cocoa
-20 g of candied citrus fruits (to taste)
METHOD OF PREPARATION
1. Grind the crumbs into small crumbs.
2. Mix condensed milk and cocoa in a separate bowl. Rub the mixture until the lumps disappear, add the butter cut into pieces and put the table on low heat (until the butter melts).
3. Then melt the chocolate in a bain-marie. To do this, pour hot water into a saucepan, place the bowl with the chocolate pieces on top, put the saucepan on the fire, so that the water boils continuously.
4. Put half of the melted chocolate in the butter cream, and the rest will be for decoration.
5. Stir in 2 tablespoons of brandy (for flavor).
6. Mix the breadcrumbs with the chocolate cream.
7. As a result you will get chocolate crumbs. If the & # 8220evaluated & # 8221 will be dry, then add a little milk.
8. First form sausages out of the dough, then cut them into equal pieces and form balls or sticks.
9. You can put any filling inside, preferably with an intense taste, for example candied citrus fruits (according to taste).
10. For decoration, cut the candied fruit into very thin strips.
11. Heat the remaining chocolate so that it is liquid and grease each cake on top with chocolate and place 2 pieces of candied fruit.
12. Let the cakes sit until the chocolate hardens. The cakes will be tastier the next day, when they are well soaked.
Cake & # 8220Cartof & # 8221 & # 8211 recipe no. 2
-2 tablespoons brandy or rum
-400 g of crumbly biscuits or sponge cake
METHOD OF PREPARATION
1. Grind the biscuits in a blender or pass them through the mincer.
2. Rub the butter with the condensed milk, add the rum.
3. Mix the chopped biscuits with the resulting mass and a tablespoon of cocoa.
4. Form the cakes in the form of & # 8220cartof & # 8221 and refrigerate for 1 hour.
Recipe cream cake to the cream
It was a creamy cake, which will guarantee you to ask. Crème Olé is prepared in just 3 minutes with 400 ml of cold milk (from the fridge). It has a creamy, fine consistency and a unique taste, benefiting from the ingredients of. Ingredients for cream Krem a la Krem cake: 300ml sweet cream for. Buy Chocolate Flavored Dessert Powder Creme Ole 84g Dr. You are free to pay in installments, benefit from the promotions of the day.
Daniela Stelea discovered this Pin.
Part 3: How do you say meringue in German?
The changes that initially "affected" only the Transylvanian nobility and, later, the extra-Carpathian nobility, can be seen as a beginning of Europeanization of tastes. Followed with zeal by the townspeople and by what could be called the middle class, the modernization of sweet gastronomy took place following direct contact with Central European cuisine (German and Hungarian, through Banat and Transylvania) and by translating / publishing books French, German and Italian dishes. Speaking of Transylvania, the process took place gradually, in the second part of the Middle Ages (XV-XVII centuries) as a direct result of the Italian Renaissance, over which it overlapped in the century. XVIII-XIX German influence. In Muntenia and Moldova, some Italian influences (see the first cookbook in Muntenia, full of Italian and Oriental delicacies) had to give way to the German (Austrian) but, especially, French.
Describing a prolonged situation, by and large, from previous centuries, Potra (1) recalls for the beginning of the century. XX sweets sold at stalls and street vendors at Târgul de Moși (today Obor, Bucharest). The scenes could be found in almost all the cities and towns in Moldova and Muntenia and at all the fairs and fairs in Romania. Traditional products (pies, STRAW) or oriental-flavored sweets (lollipops, bigibigi, gingerbread), most often local adaptations, were sold either through what we now call street trade, or could be found at simigerie, a forerunner of confectionery in our country, or in grocer's. Some of these products, however, attract our attention, because their origin does not seem to be either the local tradition or the Orient.
For them we can only think of one way of entry: Europe (Central) sometime in the century. XVIII-XIX or even the beginning of the next. Cotton candy it has its beginnings in the ornamental sugar threads obtained with great skill and special techniques (2) in the luxury cuisine of Renaissance Italy. But the first machines for producing cotton candy as we know it, appeared only at the end of the century. XIX and the beginning of the century. XX in France and the USA. That's how baby George Potra ends up eating at the fair cotton candy wrapped on fir sticks and we all (almost all) after him. The same Potra, also at Târgul de Moși, still tasted popcorn bumps, large as an orange, soaked in water with sugar, red or yellow. Made in a cauldron with a little oil and salt, popcorn (popcorn) themselves can be almost as old as the corn that arrived in Eastern Europe in the 15th century. XVII. But lumps The sweets Potra is talking about most likely originated in caramel cornappeared in the sec. XIX also in the USA. Creamy-fluffy sponge he was also at the fair or at the cemetery with a name taken from Turkish or Greek, but which is nothing but Italian sponge cake ("Bread of Spain"). As the sweet gastronomy developed in our country and elsewhere, the sponge cake became especially an ingredient for cakes.
They were also stars of the fairs donuts fried in oil and powdered with sugar. Probably fried dough in lard or in a little oil (see ep. 1), so widespread throughout the world, could be included among the more recent traditional sweets on the scale of history we think of the lies of unleavened dough also known as cirighele or droughts, la dumplings (pirouettes in the north of the country) filled with jam or plum jam or at scovergile Transylvanian dates given through honey. The donuts fried in an oil bath must, however, be even more recent. The above can be considered ancestors not only of donuts, but also of already famous ones donuts, these more-than-pretentious and stylish donuts, served with cream and jam.
If we open The cookbook(3), published in Hungarian in Cluj at the end of the century. XVII and republished several times until the sec. XIX, we will find the first recipes announcing modern desserts and later confectionery: a almond cake about which the author of the book (Sofia Tofeus) said that it is a rare food in ordinary people, French pancakes (but named in the book by what it would translate grandma's donut), the ancestor bird's milk (palace in the book), pancakes (palatine), almond milk, pirouettes (but salty, for now - see above dumplings), marzipan (this distinctive sign of the German confectionery), the first marshmallows (biscoctum, which in fact then gave rom. cracker) or "Italian sausages" , actually a kind of croissant before the letter. We are wrong if we think of some Transylvanian cakes (stinky, cornets of Hațeg, posmagi of Brașov) collected by Anton Roman (4), as to more or less direct descendants of these so-called sausages or do you have others from the same time?
The first page of Sofia's book. GastroArt
Going back to the housewife's book from more than 300 years ago, let's note even more recipes for doughnuts (translated from the Hungarian term fanki), which meant different dough cakes with or without fruit. Oriental influence is also detected in the chapter on lictaries, ie marmalades and jams, or fillings if you want. Let us not be surprised by the oriental influence "in bigger houses" about His Majesty herself strudel, the well-known Viennese cake (and Bavarian, some would say), adopted with gusto in our country from the sec. XIX, it was stated that it descended from the family of Turkish baclavals (5). Thanks to Sofia for her booklet, let's also note that one of the latest recipes, the one translated as Wheat semolina dumplings, sends us thinking of dumplings which seems to be waiting to be filled with plums.
We can only talk about a Romanian gastronomic literature from the 15th century. XIX. The Brancoveanu cookbook was just the beginning. The first modern recipe book was the one composed by. Costache Negruzzi and Mihail Kogălniceanu in 1841. In 200 sought-after recipes for dishes. (6) the influence of Western Europe is clear, even if a number of recipes remain dependent on tradition and the Orient we find French terminology (s [o] ufle, CONSOM, to cotton, papillots) and German (Mandel cuhen, that is Mandelkuchen - 'almond cake') and even recipes called as in French or in German. We also find a Spanish bread, which, however, is not a sponge cake (see above).
Probably the most obvious influence of confectionery Westerners can be seen in the use of coffee and especially chocolate in cooking: chocolate pudding, coffee pudding, spun with chocolate. I also draw attention tortures, rugs, marshmallows, and for the first time in our country is revealed a recipe for frozen! A regular ice cream with milk, sugar, egg, which is poured into the mold (then he poured it into the muzzle).
It is the first ice cream in the true sense of the word, not a sorbet fanariot (not to be confused with sherbet) an ancestor of ice cream, sorbet also withstood fairs until the beginning of the century. XX, being a simple mixture of crushed ice with fruit / fruit syrup. Even if the refrigerator did not appear, the necessary "technology" existed in the form glaciers (old lehnițe). With this first book, the beginning was made for Moldova and Muntenia. More or less adapted to the possibilities, the haute cuisine it will gradually become a mass culture (7), first in the big cities, then in the provincial ones in the second half of the century. XIX.
Negruzzi and Kogălniceanu - the authors of our first modern cookbook
In 1846, also in Iași, a recipe book translated from French by the bedfellow Manolache Drăghici appeared: Searched recipes in number of 500, from the large kitchen of Robert, the First Chef of the Court of France, suitable for all conditions. (8) The next appearance takes place in Bucharest next year and, a new premiere, belongs to the pension teacher Maria Maurer (9). The cookbook it contained 190 recipes, including pleasures, French pudding, apple paradise with jalatina and gughelupf (germ. Gugelhupf - Bundt cake-cake from Austrian gastronomy, known to us as guguluf).
The beginnings of confectionery were also the hiring of a chef Frenchman by this or that Phanariot boyar or by Voda himself, how was the Frenchman (or Italian) who cooked in French at the Court of Iași of Grigore Callimachi or Louis Etienne Maynard, who worked at the Court of Bucharest of Alexandru Ipsilanti (10).
Although it is not Romanian, I mention in passing an episode that seems symbolic for the growing influence of the West on the sweet tastes of the east of the continent. It is the seemingly trivial incident mentioned in a letter signed by one of the besiegers of Budapest (1684) still occupied by the Turks. The siege was part of a longer war waged by Austria, a war that would end with the Ottomans pushing back to the Danube. So, on this occasion, the Hungarian prince Pal Eszterhazy wrote to his wife, full of enthusiasm, that he had hired an exceptional French chef, who also knew German (!) And who was at the same time a wonderful confectioner (zukkerpakker - today in the germ. Zuckerbäcker) (11). A new roller, sweet and unstoppable, had begun its advance towards the Romanians.
(1) George Potra, From Bucharest yesterday, vol. 2, p. 363
(2) The gastronomic Grand Larousse, 2007, see SUCRE entry (with images)
(3) The cookbook. The cookbook printed in Cluj in 1695, trad. and notes Jozsef Lukacs, Bucharest, 2019
(4) Radu Anton Roman, Romanian dishes, wines and customs, Bucharest, 1998
(5) Dr. Friedrich Kunz, Die Strudelfamilie - eine Wiener Mehlspeisendynastie mit orientalisch-europäischem Stammbaum, in “Backwaren aktuell”, 2/2011
(6) M. Kogălniceanu, K. Negruzzi, 200 sought-after recipes for dishes, cakes and other household chores, Bucharest, 2007
(7) Mariana Net, Romanian cookbooks, part 2, Historical magazine, 08/2008
(8) Daniela Ulieru, Doina Popescu, Three centuries of Romanian gastronomy - from muhalebiu and schembea to volovan and galantina, Pitești, 2018, p. 49 and further.
(9) Idem. p. 63 et seq.
(10) Constanța Vintilă-Ghițulescu, Passion and delight - about the little things of everyday life in Romanian society (1750-1860), Humanitas, 2015, pp. 134-135
(11) The cookbook. The cookbook printed in Cluj in 1695, trad. and notes Jozsef Lukacs, Bucharest, 2019, p. 65
Ingredient: a pack of sheets for the commercial cocoa cake, 2 sachets of Creme Ole with chocolate flavor, 400 ml milk, 400 gr cream of Creme Patisserie.
Make a cream by mixing the above ingredients, initially at a low speed and then at high speed until the cream thickens well. Unwrap the package of leaves, syrup each sheet with a syrup made of 400 g of water, 7 tablespoons of sugar and 2 sachets of cappuccino and fill with the above cream.
Pour a icing prepared from 150 ml of Creme Pariserie cream and 200 gr of milk chocolate over the last sheet.
Put it in the cold and after it is slightly hardened, cut the icing and decorate it with coconut flakes.
Method of preparation
Separate the egg whites from the yolks. Whisk the egg whites and then add the sugar a little and beat until melted. Then add one egg yolk and beat a little after each egg yolk added. At the end, add the chocolate cream powder and beat a little more (maximum 30-45 seconds), until smooth. Pour the dough into a greased and lined 20/30 cm tray. Bake on medium heat for 25-30 minutes. Press the worktop with your finger and if the depression disappears immediately it means that the worktop is baked. Leave to cool.
Put sour cream, milk and vanilla powder in a bowl. Beat with the mixer for about 1 minute, the cream should harden quite well. Spread evenly on the surface of the cold countertop and refrigerate for about 2 hours.
Heat the water and add the sugar, stirring. After the sugar has melted, add the liqueur and the broken chocolate pieces. Stir until the chocolate melts, then add the butter. Keep it on the fire, stirring, until the butter melts. Leave to cool. When it has reached room temperature, pour it over the cold cake taken out of the fridge and spread it evenly. Let cool for 2-3 hours. Cut the cake with a knife that will soak in hot water.
5 recipes for delicious cakes
1. Fruit cake with orange liqueur
How about a cake full of fruit, flavored with oranges, cinnamon and vanilla? Add in the composition both apple and dried fruit, previously soaked in orange liqueur. Don't forget the crushed walnuts. They will perfect the taste and texture of the cake.
2. Pineapple, raspberry and caramel cake
Take note, this is an overturned cake! You will see why by following the steps. You can use more slices of pineapple or more raspberries to taste. We used ramekin bowls to get this shape, but it's not mandatory.
3. Almond cake and wafer sheets
Do you want a dessert that will transport you for a short time during your childhood? Let's make this cake with almonds and wafer sheets together. The wafer sheets are arranged in layers, glued together by a dark chocolate cream, which contains butter, coffee essence and chopped baked almonds. What's more, a delight!
4. Cake with broth
This is a classic cake that dessert fans will surely appreciate. Especially the nostalgic ones about childhood desserts, because this is one that only my grandmother could do. If the combination of broth and sweet seems a little strange to you, we invite you to try it because this dessert is simply delicious.
5. Corn and orange cake
Did you think that cornmeal is only used for polenta? Nothing more false! Today was one of the main elements of this delicious cake. Its flavors are among the most exotic, reminiscent of recipes from the Middle East. It is given we say first of orange water, then of cardamom and lemon.
Smart vanilla cake & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Smart cake or smart cake it is called this way because we put a liquid composition in the oven, and when it is ready, it results in a cake with three separate layers, two on the counter and a delicious cream in the middle. When I first made the smart cake, I was skeptical, I admit. I couldn't believe that this cake chooses its own layers. I really thought it would be a total failure and that I would never do it again. Fortunately, the recipe for this cake was a success. All my family were delighted with her, especially my husband, a big fan of vanilla desserts.
I got a three-layer dessert, delicious, flavorful and the best part, easy to prepare. To make this smart cake you need a few ingredients that you already have in the fridge and in the kitchen. The most important thing is to have the ingredients at room temperature, especially eggs and milk. You can make the cake with an ordinary mixer, a manual one, you don't necessarily need one like mine. To flavor the cake I used vanilla essence and vanilla sugar, but you can also use lemon or orange peel or even lemon or orange essence.
The storyteller is on well-deserved vacation, so the experiments with sweets continue. Today he proposes a dessert synthesized from several recipes. All the quantities mentioned below are necessary for four servings, respectively, if you will have more at the table, deduct the proportions as you see fit.
For the countertop:
220 g flour
100 g old cough
2 tablespoons cocoa Dr. Oetker
First, beat eggs with sugar until smooth. After that, add small amounts of flour, cocoa and mix continuously. First with the goal,
then with the mixer, until you get a viscous matter.
The obtained table, spread it on a wide tray covered with baking paper. It is to leave in the oven for 15 minutes at a temperature of 170 ° C.
Until the top is done, prepare cream from:
200 ml liquid cream (I used 21% fat)
200 ml of milk
1 sachet of Dr. Oetker Ole Cream, vanilla
Its preparation is a mega sophisticated process, comparable in complexity to nuclear decay: in a bowl mix the milk, cream and cream powder with a whisk,
then with the mixer. Do not use the mixer from the start (the advice is also valid for the countertop) because you will raise clouds of powder throughout the kitchen. After about 1-2 minutes of mixing, you should get a yellow cream, thick enough to hold the feet of the mixer.
Furthermore, after removing the countertop from the oven, take it to the balcony & # 8211, thank heavens that it finally gave us cold and snow this winter. When the countertop has cooled, cut it into four equal squares and proceed to layering: a countertop, then a layer of cream and so on until an uncovered sheet remains on top.
On top of this, if you want, you can put the glaze. The storyteller, out of curiosity, did this too. Dr.Oetker's icing instructions are banally simple, present on the package: in hot water (about 75 ° C) soak the sachet completely, let the contents soften, then apply on the cake.
Here, I must admit, I missed the moment when I should have applied the glaze, that's why it came out thicker, respectively it was more difficult to operate with it. You should know: it should be applied immediately after removing it from the water, cutting the envelope in a corner and arranging it on the cake, as your imagination suggests, in a thin layer. What you see in the picture is an experimental draft :)