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(12 slices)

1. Draw a circle with a diameter of 20 cm. On a parchment paper. Cut and line with it a round cake shape, with the same diameter. Heat the oven to 130 * C.

2. Put the egg whites in a bowl and beat the hard foam with the mixer. Add the sugar one tablespoon at a time, until the foam thickens and becomes shiny, approx. 5 minutes. Add the cornstarch, in the rain, vanilla essence and vinegar, continue to beat for another 2 minutes - the composition will soften slightly.

3. Pour the egg white foam into the shape. With a metal spatula, make a hole in the middle. Put the shape in the oven for 1 1/4 hours, until the meringue hardens on the edges and is softer in the middle. To cool down.

4. Put the strawberries in a strainer and wash under running cold water. Buffer each strawberry with a napkin, remove the tails. If they are large, cut them in half, put them in a bowl and sprinkle with the liqueur. Stir and allow to soak.

5. Pour the whipped cream into a bowl and beat well until foamy, add sour cream and mix lightly together until a thick composition is obtained. Remove the pavlova from the form and place on a plate.

6. In the composition of whipped cream and sour cream, add 3/4 of the amount of macerated fruit and pour the mixture in the middle of the pavlova, then decorate with the rest of the strawberries, pouring on top the liqueur used for maceration.

Obs: It can also be decorated with other fruits: kiwi, compote peaches, pineapple;

  • Countertop (24 cm diameter)
  • 3 eggs
  • 150 g butter
  • 150 g sugar
  • 100 g flour
  • 1 teaspoon baking powder
  • a pinch of salt
  • vanilla (pods or extract)
  • Strawberry mousse
  • 300 g strawberries
  • 300 ml whipped cream
  • 3 sheets of gelatin (6 g) or 7 g of gelatin powder
  • 6 tablespoons powdered sugar (80 g)
  • Colored mirror glaze
  • 70 g white chocolate
  • 150 ml water
  • 160 g sugar
  • 100 ml whipped cream
  • 6 g gelatin (3 sheets)
  • a drop of gel dye
  • 3-4 strawberries for decoration
  • a few mint leaves

First prepare the top. In a bowl mix the soft butter with the sugar for a few minutes, then add the vanilla and eggs one at a time, mixing well after each one.

At the end, add the sifted flour with baking powder.

Transfer the composition to a round tray with a diameter of 24 cm, level it well. and bake the top for 25-30 minutes at 180 ° C.

As the top cools, we prepare the strawberry mousse.

We put the gelatin to hydrate in cold water. We wash the strawberries with the tail, we clean them and we cut them into pieces, then we puree them together with the powdered sugar.

Then mix the whipped cream and incorporate it into the strawberry puree.

Carefully melt the gelatin in a steam bath and, only after it has cooled, incorporate it into the strawberry and whipped cream composition.

Pour the mousse into the form over the counter and let it cool for a few hours or overnight.

When the mousse has soldered, we also prepare the icing.

Hydrate the gelatin in cold water. Put the water and sugar in a saucepan and boil for 2-3 minutes. Add the whipping cream and continue cooking for another minute.

Put the pot on the fire, let it cool for a few minutes and put the broken chocolate pieces. Mix very well to melt and at the end we put the gelatin and the dye.

Mix well, strain the icing from any impurities and let it cool.

Put the cake on a grill and cover it with colored mirror icing. What flows in the tray, heat it lightly and pour it over the cake again.

Decorate with strawberries, mint leaves and keep cold until ready to serve. Enjoy!

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First, bake the puff pastry sheets. Preheat the oven to 180 ° C, spread the puff pastry in a tray and prick it from place to place with a fork. Place another tray on top (so as to keep the dough pressed so that it does not swell in the oven) and bake for 20-25 minutes until it browns nicely.

Leave it to cool and do the same with the second sheet and after it is ready, cut it into the desired shape (square, rectangle) or simply crush it.

Set the sheets aside and take care of the strawberry foam.

Wash, clean the strawberries and grind them well with a fork or a vertical mixer, as I did.

Transfer them to a saucepan, add the sugar, lemon juice and put the pot on the fire.

Boil until a bound syrup forms (as for jam) or, if you have a thermometer, measure the temperature at 117-118 °, turn off the heat.

* You will also need to synchronize with the meringue, so if you have a stand mixer, mix the egg whites with the remaining 50 g of sugar.

Pour the hot syrup over the meringue and mix continuously. After we have incorporated all the strawberry syrup, we continue to beat until the foam reaches room temperature and has a firm consistency.

Now all you have to do is assemble the cake with strawberry mousse.

Place the whole puff pastry on a tray, spread evenly with a strawberry foam spatula and cover with the portioned one. Or, you can crush it and distribute it on the surface of the cake.

Refrigerate the cake for 2-3 hours and then eat. If you want, you can decorate it with powdered sugar or fresh strawberries. Good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Pavlova with cream and strawberries

You can still find fresh strawberries, so the recipe we offer you today is a delicious dessert, which looks very sophisticated, but is simple to make.

Many avoid meringue desserts, considering it a pretentious and difficult to make base. Nothing could be further from the truth: if you follow a simple rule, namely that the fire is very small, you will get a meringue as good as the one in the confectionery.

  • For meringue:
  • 4 egg whites
  • 250 g sugar
  • 1 teaspoon vinegar
  • 1 teaspoon starch
  • 1 teaspoon vanilla extract
  • For the cream:
  • 500 g strawberries
  • 3 teaspoons powdered sugar
  • 250 g liquid cream

Preheat the oven to 130 degrees.

Beat the egg whites with the mixer until they form a foam. Stir in the sugar, one tablespoon at a time, until the foam becomes shiny and the sugar has dissolved.

Finally, add the starch, vinegar and vanilla. Pour the egg white foam into a tray lined with baking paper. Place the cream in a circle, the diameter of a suitable plate. The abuse foam should have higher edges and a kind of hole in the middle.

Bake on low heat for an hour. When ready, turn off the oven and let it cool inside.

For the cream, beat the whipped cream and sugar. Wash the strawberries and cut them in halves or quarters.

Place the cream in the middle of the cake and decorate with fresh strawberries.

Whisk the egg whites with a pinch of salt. When the foam has become hard and sticks to the blades of the mixer, we start to add the sugar spoon by spoon, mixing well after each one. At the end we will get a stiff and glossy foam, which makes spikes when we remove the blades from the mixer. Add the lemon juice and starch and mix gently, mixing with a spatula, with movements from bottom to top.

  • lemon juice can be replaced with vinegar

The composition is placed in an even layer in a large stove tray (40/28 cm) lined with baking paper. Sprinkle with almond flakes

  • almonds are optional, although they do their job very well throughout the story. If you don't have one, don't use it or you can use coconut

Put the tray in the oven, over medium to low heat (or 150 degrees electric oven with ventilation) for about 30 minutes, until the top is browned on top. Remove to a grill and leave to cool, along with the baking paper. Put another sheet of baking paper on the table and turn the top upside down and carefully remove the baking paper.


Cream for whipped cream mix until it begins to gain consistency. Add the sugar and cream cheese and mix until the cream becomes firm and fluffy.

  • cream cheese can be replaced with mascarpone

The cream obtained is spread evenly over the counter. Fruit is added, according to preference. I used fresh strawberries, raspberries and frozen blueberries. Roll the top, from the longest edge, as tight as possible. Wrap well in baking paper (or cling film) and refrigerate for at least 1 hour.

  • I admit, I cheated! I only held it for 10 minutes :))))


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6 egg whites
360 gr powdered sugar
3 teaspoons vinegar
3 teaspoons starch
a knife tip salt

a tablespoon of mint syrup (optional)

500 ml whipped cream
4 tablespoons powdered sugar
Preparation Pavlova

I put the egg whites in a large bowl.

I turned on the mixer and mixed at low speed for a minute and then increased the speed.

I mixed until the egg whites frothed. I started to gradually add powdered sugar (3-4 tablespoons at a time). Do not add another pinch of sugar until the previous one has melted.

It took me a long time :))), I think for about half an hour that I stopped the mixer from burning it (I need it if I don't have Kitchen Aid :)))).

When the sugar was completely incorporated and the composition had a greasy texture and was shiny, forming spikes to the touch, I added vinegar and starch. I mixed for another minute.

In two large trays I put baking paper on which I drew circles with a diameter of 22 cm.

I divided the egg whites in two and put in each tray, with a spoon, the composition making a smaller circle than the one drawn.

With the rest of the egg white I filled the edges, slightly higher than the middle, putting the composition in a posh.

I preheated the oven 10 minutes before. I set it to the lowest possible step.

I inserted the tray and left it for 50 minutes, after which I half-opened the oven and left it for another 15 minutes.

If you want the sheets the color I wanted, that is this light beige, bake them like me. If you want them white, leave the oven door ajar from the beginning.

I was careful not to soften when they get cold :))), I don't know why… but no way.

I left them to cool in the oven and left them there overnight.

I baked in two ovens. You can make the composition for the sheets in turn or you can bake only one, higher, and leave it to cook for 10 minutes longer.

I mixed the sour cream for 3 minutes. I added the sugar and the mint syrup and I mixed it until it got a firm consistency (don't mix more as you make butter).

I put on the plate a sheet, 1/2 of the amount of whipped cream, the other sheet, the rest of the whipped cream then cherries and strawberries washed and drained well.

I saw on posted by Criss, by Cristina (divainbucatarie), on the net I read Laura Laurentiu and to strangers :)) so..I don't brag about my invention :)))

With this recipe I participate in the challenge of the month hosted by my dear and dear Antonina, which has as promoted ingredients, mint and cherries.

You have HERE another option, in smaller portions, a recipe that works perfectly for me every time.

Pavlova exotic

For a dessert with lots of fruit and color, opt for this Pavlova! A crunchy meringue topped with vanilla cream and sprinkled with pieces of fruit.

Moreover, this dessert is guaranteed gluten free -)
What do you say? Do we replace the traditional holiday cake with this recipe?
Our explanations will allow you to reproduce this dessert at home, easily.


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