Traditional recipes

Autumn cake

Autumn cake

Method of preparation:


1. Start the oven at 160 degrees and grease a tray with a diameter of 22 cm with butter. 2. In a pan with a thick bottom we put chocolate and butter and put it on low heat. Mix the coffee instantly in water and add it to the chocolate. Mix gently until everything is combined and the mixture is melted, then remove the pan from the heat. 3. In a bowl mix the flour with the baking soda, the two types of sugar, cocoa and clove powder. 4. In another bowl, lightly beat the eggs with the yogurt. 5. Add the chocolate mixture to the flour, then the egg, nuts, hazelnuts, chestnuts and clove essence. Lightly mix until all is combined, then pour the mixture into the previously prepared tray. 6. Put the tray in the oven on medium heat for 90 minutes, or until the top passes the toothpick test and the middle is firm to the touch. Remove the tray from the oven and let it cool for 5 minutes, then remove the top from the pan, put it on a grill and let it cool completely.

Chocolate and chestnut cream:

1. Put the whipped cream in a saucepan and heat it slightly, but without letting it boil. Add the chocolate (or chocolate drops) and mix gently until it melts, then take the pan off the heat.

2. Let it cool then put it in the cold for 2-3 hours. After removing it from the cold, beat well with a mixer until the cream foams and hardens. Add over the chestnut puree and mix well. Assembly:

1. Cut the top into 3 slices, grease each sheet with cream and then let the cake cool.


Everyone can decorate the cake as they wish, but I will write to you how I proceeded for the cake in the picture, as I wanted it:

1. After the cake has been cold for about 2 hours, I took it out and wrapped it all around in gray sugar paste;

2. I gave it the shape of a wooden barrel and with a sharp shape I made some vertical striations that imitate the texture of wood;

3. Then with a cocoa brush I powdered the "barrel" here and there for some color contrasts.

4. In a saucepan I caramelized the sugar until it melted and became clear. In each apple I stuck a longer skewer and then I "dipped" each apple in sugar.

Be careful, work carefully, caramelized sugar is very hot.

5. After all the apples were covered in sugar, I stuck the skewers in a piece of polystyrene and left them until the sugar hardened.

6. I removed the skewers and then placed the apples on top of the wooden barrel (cake) ready.

I put another apple leaf and .... ta-daaaa ... the autumn cake is ready!

We really liked it, it was extraordinarily good, especially since I'm a big fan of walnuts :-)))

I wish you all a pleasant viewing and a pleasant viewing!

Taste of spring in mid-autumn. Risotto with green asparagus

Woe to him who would have slept, but he could not resist the temptation to open his nostrils wide, as many as three mouths at a time, to enjoy the cinnamon lost somewhere outside when the wind blew the pile off the table.

the smell woke him up and the crickets in the sleepy hour woke up because something in his soul with long eyelashes of ice whispered to him that he had to leave.

I was writing more than a decade ago at a time like this, thinking about the cold that was to come.

All I can say now is, "He's coming, the frost ... soon." Until then, however, let's better scare the winter with a spring opinion from the green asparagus risotto and some images from the garden that, at the time I was writing the text above, didn't even exist.

Aromatic risotto with green asparagus

Ingredients for 2 people:

* 2 tablespoons olive oil

* 1 bunch of green asparagus

* 1 cup of rice for risotto (round grain rice is best because it has a lot of starch and becomes creamy)

* about 1.5 liters of hot water

* 1/2 cup grated Parmesan cheese on a small grater

* about 100 ml of prosecco or white wine

1. In a saucepan, dissolve the cube of soup in the 1.5 liters of hot water and keep the container next to you, on the stove.

2.Wash the asparagus and cut the dry or old part of the stems. Keep a sprig of asparagus to decorate each plate and cut the rest into slices

3. Finely chop the onion and garlic

4. In a wok-type pan or pan (it would be best to be non-stick), over low heat, put the olive oil and, after it has warmed up a little, add the onion, garlic and chopped asparagus. Allow to soften, stirring, for about half a minute.

5. When the onion, asparagus and garlic have softened, add the rice and mix everything. Immediately add the glass of prosecco: D. Stir until the rice absorbs the liquid.

6. Now comes the part that requires patience, because the risotto is prepared over low heat, stirring often for the rice to release its starch, adding a generous polish from the soup resulting from the cube.

7.So, keeping the heat low and stirring as often as possible, add two tablespoons of chicken or vegetable soup, then let it absorb.

8.After the rice has absorbed all the liquid, add another polish (or two) of the soup, mix, cover, and so on, until the rice is cooked. All the fun lasts about 30 minutes, more or less, depending on how much rice you cooked.

9. When the rice has boiled, add the grated Parmesan and butter, mix, taste, and season with salt and pepper. If you happen to run out of soup before the rice is completely cooked, you can continue the "operation" without problems, with hot water.

10. The risotto with asparagus can be eaten like this, simply, with a little grated Parmesan cheese on each plate, and with a sprig of asparagus sautéed over a high heat in a tablespoon of olive oil, or you can add salted chicken breast and peppered and then cooked over medium heat in olive oil.

The right flavors for the wedding cake depending on the season, how to make the best choice?

Ideal cake for spring wedding

Choosing the wedding cake is an important and quite difficult step, being a real challenge both in terms of aesthetics and in terms of flavors because, if in previous years the market was not so generous in terms of flavors and even less in terms of appearance, now a real culture has been created around wedding sweets. Things have evolved and confectionery has become a real art. And because everyone wants the wedding cake to be a pleasant surprise both from an aesthetic point of view, and especially from a gustatory point of view, in the following lines we will present you how to choose the right flavors for the wedding cake depending on the season.

What do most people want from their wedding cake? To look good? Have a delicious taste or an interesting texture? The answer would be: all together for the wedding cake

Cake with exotic flavors for summer wedding Photo: http: //

it must be truly memorable and guests must always remember the delight that pampered their taste buds.

Each season is given certain flavors, which can only be to the advantage of confectioners and people who do not want to offer guests at a wedding organized in winter a cake with exotic fruits or those who attend a summer wedding organized in nature. a cake with a warm cinnamon flavor.

Aromas suitable for spring wedding cake
The wedding season begins with the arrival of spring when nature is reborn and surprises by its brilliance. While from an aesthetic point of view there are many possibilities for an ideal wedding cake, here are the most harmonious flavors and combinations of them:

• Spring is the season of berries so from the point of view of aromas they will be the stars. The fragrant aroma of strawberries is ideally combined with chocolate, and the sour taste of raspberries or blackberries is perfectly complemented by the sweet and warm aroma of vanilla.

The right aromas for the summer wedding cake
Summer is the season in which the number of weddings reaches a real peak and when we say summer the thought flies us to exotic aromas. Given the multitude of exotic fruits, the aromas of citrus, mango, passion fruit, pomegranate, pineapple and coconut are the most suitable for a summer wedding. While the aroma of citrus matches perfectly with the warm taste of vanilla, mango, pomegranate, passion fruit and pineapple make a good team with white chocolate, the rooster being the surprise element of these aromas full of exoticism.

The right aromas for the autumn wedding cake
Autumn weddings are full of nostalgia and have a mysterious air. This time nature is preparing for a long hibernation but we are delighted with the most beautiful colors that inspire many weddings. Also, autumn is the time when we reap the fruits of the earth, and the flavors for the autumn cake can be more and more special.

Ideal cake for the wedding during autumn Photo:

Pumpkin is the star of autumn and can be not only the main ingredient of delicious pies but also of some very tasty cakes. Along with pumpkin, carrot is a wonderful ingredient used to prepare delicious sweets.

Dark chocolate makes a good team with hazelnuts and walnuts, but also with cinnamon, cloves and ginger.

Flavors suitable for winter wedding cake
Even if they are rarer, weddings organized in winter are really fascinating. The aromas of winter cakes are just as interesting as the weddings themselves. The chocolate is combined with cinnamon and caramel, but also with protocol. Also, the unique combination of spices for cakes, cinnamon, cloves, ginger and red pepper can make the ice shivers melt,

Also with cinnamon flavor for winter weddings Photo:

Unbaked chocolate cake & # 8211 a treat that leaves my mouth watering & # 8230

& # 8220Baking chocolate cake & # 8221 is particularly tasty, it is very simple to prepare and can compete even with the classic cakes, which are prepared in the oven. The cake is made from biscuits and is filled with delicious chocolate cream, which is very tender and has an intense cocoa taste. For a more beautiful and shiny look, cover the cake with whipped cream and condensed milk. Enjoy the cake with a flavored coffee!


-500 g of milk powder or baby mixture

-5 tablespoons cocoa (or more)

-4-5 packets of biscuits (500 g)


1. Mix the powdered milk, cocoa and butter until smooth (first mix the powdered milk with cocoa, then add the butter).

2. Put the water on the fire and dissolve the sugar (do not bring to a boil). Allow the syrup to cool and mix well with the mass of butter and milk. The consistency must be soft and homogeneous, without lumps.

3. Wallpaper a form with cling film (preferably square or rectangular) and place a layer of biscuits (it is preferable to leave gaps between the biscuits, so that the chocolate mass fixes the cake better) and a layer of chocolate mass.

4. Repeat the layers until you have finished all the ingredients. The last layer should be made of chocolate mixture.

5. Refrigerate the cake to harden. Then you can cover it with whipped cream, condensed milk and powdered sugar.

Grandma's tip, the new "hit" in autumn fashion

As autumn takes over the cities we live in, a piece of clothing makes a spectacular entrance again. Already all the stars from abroad have taken the spheres out of the dressing room and are carrying them on their shoulders. I've been doing it since last year, when fashion was relaunched, and this year it seems to have taken on a new impetus.

A versatile piece, the cardigan can be worn in any way. You can choose oversized pieces, which envelop the ample silhouette, or you can opt for short and arched tips. All shapes, all sizes and all colors are fashionable.

Not only is it comfortable, but the cardigan enhances the silhouette and can be worn with a multitude of pieces, from dresses to skirts to pants or jeans. It is also suitable for an office outfit and a more relaxed one. This product looks fabulous with denim, deux-pieces, and even sports pants.

One of the first stars to highlight this trend was Katie Holmes (pictured), caught on the streets of New York while wearing a set consisting of a cardigan and a bra. Not only was it a surprisingly stylish appearance, but it instantly brought back a trend that seemed long forgotten in the 1990s.

Since then, several celebrities of the moment have been seen wearing the classic cardigan, but in their own interpretation. For example, some have chosen not to put anything underneath, to give an even greater sensuality to the outfit.

Cake Recipes

The cake, the most famous birthday dessert, can be made in a lot of ways, combinations of tastes and flavors. With or without baking, diplomat cakes, mousse cake, chocolate cake, fruit cake, cakes inspired by international cuisines - all can be made with or without any special occasion. Lots of special cake recipes suitable for any occasion or taste are waiting to be tried and tasted. In the hot season, cakes with cool creams are the star, while in the cold season, cakes based on chocolate, caramel and apple are the most popular choices.

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There are recipes and recipes for carrot cake, but it guarantees the soft, flavorful, syrupy texture, flavors and fine cream. You don't have to search anymore!


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For the countertop:

2 teaspoons vanilla sugar

100 g coconut flakes

200 g roasted and chopped walnut kernels

coarsely chopped walnut kernels for decoration

For the filling:

peel and juice from 2 oranges

For syrup:

Preheat the oven and line a round tray with removable walls. Mix the eggs until they become foam. Add oil, sugar, vanilla sugar, milk and mix. Sift the flour with the baking powder, salt and cinnamon, then mix. Combine dry and wet ingredients. Finally, add the carrots, coconut flakes and walnut kernels.

Pour the composition into the prepared tray and put it in the oven until the top is browned. For the filling, rub the butter with the sugar, then incorporate the cream cheese, peel and orange juice. For the syrup, put the water and sugar on low heat until the sugar melts.

After the countertop and syrup have cooled, cut the countertop in half, place the first piece on a plate and syrup. Spread some of the filling evenly. Place the second piece of worktop on top, syrup and cover the cake with the rest of the filling. Garnish with chopped walnut kernels.

Apple cake - homemade recipe

Apples are some of the fruits of autumn, they are fragrant and cheap, they are found everywhere, so apple-based desserts are in great demand during this period.

Today we offer you a simple, flavorful and easy to make cake recipe, with apples, sponge cake and whipped cream. It is a recipe that our mothers and grandmothers have been preparing for many years, an example of a classic homemade cake.

  • 6-7 apples
  • 50 g butter
  • 100 g walnuts
  • 150 g sugar
  • Wheat:
  • 5 eggs
  • 5 tablespoons oil
  • 125 g sugar
  • a pinch of salt
  • 1 sachet of vanilla sugar
  • 125 g flour
  • Decor:
  • 500 ml liquid cream
  • 50 g powdered sugar

For starters, we'll take care of the apples. Peel the apples and cut them into slices. Put the butter and sugar in a saucepan that you can put in the oven or a round tray. Put the pan on the fire and leave until the sugar and butter have melted and start to turn golden. There is no need to caramelize the sugar, because it will caramelize during baking.

Twist the pan so that the caramel reaches its walls and, at the end, the cake is covered in caramel. Work quickly so that the sauce does not harden. Sprinkle the chopped walnuts into pieces and place the apple slices in the bowl. Put the pan in the oven for 15 minutes, while you take care of the top.

Separate the eggs and beat the egg whites with a pinch of salt. Start incorporating the sugar and mix until you get a firm foam. Separately, mix the egg yolks with the oil and pour over the egg white foam. Stir in the flour a little, stirring with a fork or spatula.

Remove the apple bowl from the oven and pour the top over. Bake for 30-35 minutes, at 180 degrees, or until the top passes the toothpick test.

Turn the cake over on a tray as soon as you take it out of the oven. If it cools down, the caramel will harden and you will not be able to peel it.

Beat the cream with the powdered sugar and decorate the cake after it has cooled completely. Refrigerate and leave for a few hours before serving.

You have to see it too.

Festive holiday cakes

The approach of the winter holidays makes us think of pleasure treats which our mothers and grandmothers prepared, in our childhood, for Christmas and the New Year. It seems that we still remember the anxiety that overwhelmed us when, full of curiosity, we opened the kitchen door to see what my mother was preparing. Who didn't look forward to my mother finishing the cake to eat the cream left in the bowl? We still smile at the memory of the noise made by the spoon on the enameled vessel, in our attempt not to lose anything from delicious cream prepared only as my mother knew how to prepare it.

Even if the fast pace of daily existence no longer allows us to spend so much in the kitchen happily the tradition of preparation holiday sweets in the house, by the housewives, it still exists. Christmas is for Romanians a time full of religious significance but also an occasion for joy, when the family reunion takes place around the table loaded with selected dishes. Although on store shelves and in confectionery laboratories you can find a variety of sweets with the theme of Christmas, as if nothing is tastier than a festive cake prepared at home.

The Christmas or New Year holiday will be special if you are preparing one festive cake which you can enjoy with your loved ones. Regardless of the skill you have in the kitchen, you will definitely be able to find a recipe for festive cake which you can prepare. a cake with cocoa top, filled with chocolate cream and berries it will also be to Santa's liking. The children will eat it breathlessly with a glass of warm milk and the parents will enjoy it with a glass of desert wine what makes it worthwhile the taste of the cake.

If you choose to prepare a cake with whipped cream, try to use greasy cream, instead of the similar vegetable preparation because the taste of the preparation will be special whipped cream obtained from fresh cream can be combined with Chocolate or fruits, the result being a delicious one. Cream and fruit cake is a desert to everyone's liking, light, suitable for a hearty meal like Christmas or New Year cream and fruit cake served with a glass of champagne it is delicious.

Ingredients for the cake recipe without baking

  • 300g plain biscuits crushed perfectly (I make them in a blender)
  • 1 cup old powder
  • 200 g butter
  • 3 yolks
  • 6 tablespoons cold milk
  • 1 plain chocolate (with milk or bitter, according to preference), or 4 tablespoons of cocoa. Grandma makes cocoa, I make chocolate
  • A teaspoon nes
  • 1 glass of sour cherries (you can also use other liqueur drunk fruits)
  • 1 glass of hazelnuts / nuts / etc, ground. Grandma uses Turkish hazelnuts, I had a mix of hazelnuts + almonds
  • 1 glass of dried fruit (raisins, dates, figs, apricots, etc.), chopped and soaked in some strength (I used apricots, cranberries and dates soaked in a drop of whiskey, goes well with brandy or rum).

How do we prepare the recipe for Lenea Cucoanei, a cake without baking?

(After being lazy, this lady is also drunk & hellip & # 128521 But guests are always very dear.)

I finely ground the biscuits in the blender.

I rubbed the sugar with the butter until it became foam. I added the 3 yolks, still rubbing.

I melted the chocolate in the microwave, along with the whiskey in which I had soaked the dried fruit. I mixed in the melted chocolate and the teaspoon of nes.

Alternatively, in the buttered sugar I incorporated the biscuit breadcrumbs, with cold milk and melted chocolate, then I added the fruits and hazelnuts.

I mixed well with a wooden spoon (it will have a rather sticky composition).

I put the mixture in a cake pan covered with plastic wrap.

I completely wrapped the mixture in plastic wrap.

I left the tray in the freezer overnight (about 10 hours) and then in the fridge from morning to evening.

I turned the cake over on a tray and decorated it with whipped cream, glazed cherries and wafer popcorn. With polka dots and Flower power, how it suits a lazy but nice lady!

The average grade given by the jury for this recipe is 9.50

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Lenea Cucoanei, cake without baking with sour cherries, recipe from grandma

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