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I separated the egg whites from the yolks. I whipped the egg whites, added the sugar, the vanilla sugar and mixed until it became like a meringue. I rubbed the yolks with the oil, I added them over the egg whites. I added orange juice and cocoa. I mixed the flour with the baking powder, I added it over the composition, in the rain, mixing.
I greased the cake tin with oil, covered it with flour and added the composition. I put it in the oven for about 50 minutes on low heat. I took out the countertop and let it cool.
I prepared the pudding according to the instructions after the packaging and let it cool a bit ... I mixed the blueberries and mixed them with the vanilla cream (hence the name purple flame. :)) together with the butter ...
I boiled the 3 ingredients and put it to cool.
I cut the countertop in half. I syruped the first countertop. I added cream, I put the second countertop, I syruped it, I added a layer of cream and then I played with the tube of whipped cream ...
75 gr. Almond flour
110 gr. Old powder
50 gr.zahar tos
1 pinch of salt
dye according to preference
Put the powdered sugar and almond flour in the bowl of the food processor and mix until smooth. I used an organic almond flour from Plafar, which cost me 16 lei / 150 g. Then sift the mixture 2-3 times and always throw what is left in the sieve.
Beat the egg whites separately, add the caster sugar and continue beating until it becomes a hard foam. According to preference, now is the time to put the dye, if we want to get colored macarons. The mixture of almond flour and powdered sugar is gradually added in three steps, always adding with the palette from the bottom up.
The composition is ready when it flows from the spatula like a wide ribbon.
We put the resulting composition in a pos with two rounds and pour it into an improvised macarons tray.
We take the tray and hit the table vigorously 2-3 times to get the air out of the macarons and then let it dry for about 45-50 minutes.
Place the tray in the preheated oven for 13 minutes at a temperature of 150 degrees.
After baking, leave to cool in the pan for 10 minutes, to easily detach from the baking paper.
After they have cooled, they are filled with cream according to preference.
Mini fruit tarts & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
As you know, I like chocolate desserts, but sometimes, especially in summer, I prefer light ones with fruit and vanilla cream. One of these wastes is those mini fruit tarts, delicious and fragrant. Before, I used to eat mini fruit tarts from confectioners, but I gave up for some time because of the ingredients they contain, especially because of the margarine that is present in both the crust and the cream.
I prefer to prepare the recipe for mini fruit tarts with butter and add a vanilla bean to the cream. The taste is incomparable. The dough is a classic tart, the secret being the butter as cold as possible, which is quickly incorporated into the flour to obtain an absolutely delicious crumbly dough. The dough must be placed cold to keep its texture and not to shrink in the oven. I prefer to cool it twice.
Once after I make it and the second time after I put it in shape. I always put the dough in the fridge before putting it in the oven. For the vanilla cream, I prepare a pastry cream, based on eggs and starch, which I flavor with a vanilla stick. It can also be flavored with vanilla sugar or a vanilla essence, but I prefer pods because I love its natural aroma. As for fruit, the possibilities are endless, I chose blackberries and red currants, but you can use any kind of fruit, even canned.
I chose blackberries and red currants but it is up to you to choose your favorite fruits. The tarts are kept in the fridge until ready to serve and are served cold. They are much better the next day, after they have cooled very well. These mini fruit tarts are perfect for the heat outside, are easy to prepare and make a sensation on any table. I also recommend my recipe for mini tarts with jam, just as delicious and easy to prepare.
Cream of purple potato soup
What ingredients will you need:
- 6 small purple potatoes
- a teaspoon of ground fennel seeds
- 3 cups of sour cream
- 2 teaspoons of oil
- a fennel bulb
- 2 leeks
- A small onion
- 2 cups of vegetable or chicken soup
- 2 teaspoons of lemon juice
How is it prepared:
Start by putting the fennel seeds in a small saucepan, which you leave on the fire for about a minute, until the ground seeds begin to emanate a specific aroma. Add the sour cream in the same pan and mix the two ingredients well, over medium heat, and when the composition comes close to boiling, you can turn off the flame. You are going to prepare the vegetables: clean and cut the potatoes into cubes, remove the core from the fennel bulb and chop it, clean and finely chop the onion, then cut the two leeks into strips - use only the light white and green part for this dish . Put in a large pot over medium heat, vegetables - apart from onions and purple potatoes - which you will leave to sauté for about 3-4 minutes in a few teaspoons of oil.
After they brown a little, add the onion and incorporate it into the composition, stirring constantly so that the ingredients do not stick to the bottom of the pot and burn. When the vegetables start to soften, pour the strained vegetable soup. Optionally, you can make this purple potato cream soup with chicken or beef soup. Add the purple potatoes and leave the mixture on the fire until it starts to boil. After boiling, put the two teaspoons of lemon juice in the composition and leave the pot on the fire for a few minutes.
The next step is to take the pot off the heat and leave it covered for about 20 minutes, to make sure that the vegetables become very soft. Next, add the cream and fennel seeds mixture, and with the help of a hand blender, turn the soup into a homogeneous cream. Optionally, if the cream soup purple potatoes it is too thick for your taste, you can make it more liquid with a little milk or half a cup of vegetable soup. Serve the purple potato cream soup in white bowls, to highlight its wonderful color, and season the dish with a teaspoon of sour cream and a sprig of dill or fennel seeds.
New Year cakes. Some unique and simple recipes
The New Year's table cake is a special one. You have three days until the big night! Here are four excellent and very easy to make cake recipes for the New Year 2020!
NEW YEAR CAKES. Below are four amazingly simple recipes. These special cakes are completely different from what is usual at the New Year's table. And very easy to do. Who will be chosen for the Night between the Years?
NEW YEAR CAKES. Tort GANACHE
It's a unique recipe. Ganache cake smells like a holiday and you can make it at any time of the year, on any occasion.
200 grams of flour
A teaspoon of baking powder
200 grams of brown sugar
100 grams of butter
A big egg or two smaller ones
150 milliliters of milk
A teaspoon of vanilla essence
Two egg whites
A tablespoon of cocoa
Three tablespoons of sugar (extra)
75 grams of dark chocolate
50 grams of butter
A teaspoon of sea salt.
How is it prepared. Here are all the steps:
- Prepare a round tray with removable walls. Grease the pan well and powder it with a little flour.
- Then combine, in a bowl, flour, cocoa powder with baking powder.
- Mix the soft butter with half the amount of sugar. Mix the butter well with the sugar and add the vanilla essence. Add the egg and mix well. Then, in the mixture of butter and sugar, mix the flour and milk in two or three installments. Stir well.
- Don't forget to beat the egg whites with a mixer on high speed. Then add the remaining sugar and beat for a few more minutes, until it dissolves completely. Put the egg whites in the base mixture. Homogenize slowly.
- Pour the dough into the prepared tray and bake the top over a low heat, in a well-heated oven for 25-30 minutes or until it passes the toothpick test.
- Let the countertop cool in the pan for 10 minutes, then remove it and place it on a support to cool completely.
- Do not forget! Put chocolate and butter in a microwave bowl for one minute, but stir once every 15 seconds. Then pour the chocolate on the cake and let it harden.
- The last "touch": Sprinkle a few sea salt crystals evenly and decorate as you wish!
NEW YEAR CAKES. Chocolate cake. With a lot of chocolate
It is the best chocolate cake and it is easy to make. See what a special and unique ingredient you need to get! You can find it in any supermarket.
200 grams of powdered sugar
150 grams of butter
220 grams of dark chocolate, broken into small pieces
3 tablespoons with a tip of cornflour (miracle ingredient)
A small teaspoon of baking powder
The true essence of vanilla and the essence of rum (one tablespoon of each)
Method of preparation:
- Preheat the oven to 170 degrees Celsius. Grease a cake pan with detachable walls with a diameter of 20 centimeters with butter. If you want a bigger cake, all you have to do is add half the quantities to the ingredients or double them. In this case there is no need to double the amount of chocolate. For one and a half quantities, use 300 grams of chocolate, and for double the quantities no more than 400 grams of chocolate.
- Melt the butter, either in a bowl on the stove or in the microwave or - best, in a bowl placed on top of a bowl of boiling water. Add the sugar and chocolate to the melted butter and mix (hot) until they all melt and are completely homogenous. Yes, of course.
- Allow the composition to cool (you must be able to put your finger in the cream). When it is well cooled, add the yolks mixed well beforehand with two tablespoons of cold water and the vanilla and rum essences. Stir well.
- Compose corn flour and baking powder and mix.
- Beat the egg whites until they harden very well. Put half of the beaten egg whites in the chocolate mixture and mix vigorously. Put the second half and mix very slowly, only a few times until the composition is even.
- Turn everything in the pan and bake for 20 minutes at 170 degrees, then another 15 minutes at 140 degrees. It is ready when it is firm to the touch and the stick comes out clean. Remove the tray and let the cake cool in the pan for half an hour, then you can take it out on a plate to cool completely.
- Remember!The countertop should NOT be syruped or cut. It can be wallpapered with cream or decorated with a chocolate icing. It can be served simple, powdered with sugar and decorated with grated chocolate. Or choose whipped cream, vanilla cream or berries or compote.
NEW YEAR CAKES. Cake with LIME and MAC
It's a different cake and it looks. spectacular, with no extra effort. First of all it is very easy to do. For preparation you also need oranges, but the stars are the limes, for their special color, for aroma and taste. However, instead of lime you can use only oranges. But a combination of lemons and oranges also works.
250 grams of butter at room temperature, plus extra butter for greased tray
200 grams of powdered sugar
3 more eggs (4 smaller)
250 grams of flour, sifted
A small teaspoon of baking powder
Juice from two oranges
Grated peel from an orange and a lime
100 grams of poppy seeds
Ingredients for syrup:
A cup of water
Lime juice and peel
Two or three tablespoons of honey
Ingredients for the glaze:
300 grams of cream cheese (ie a fresh, soft cheese made from milk and cream, which you can find at the supermarket)
100 grams of butter
4 tablespoons sugar
Grated peel from a lime
Method of preparation:
- First heat the oven to 160 degrees Celsius. Grease a tray with 20 cm removable walls with butter, in a thick layer.
- Combine, using a mixer, soft butter and sugar. Beat well until it becomes a frothy cream, and the sugar is completely melted.
- Add eggs, one by one and beat after each one
- Add flour and baking powder, mix gently, then add the juice of two oranges, grated lime peel and oranges and poppy seeds. For a good taste, the seeds must be slightly cooked in the pan, in the oven, for 5-10 minutes or in a non-stick pan, directly on the flame, for a few minutes. The seeds are put in the composition only perfectly cooled. Mix everything together.
- Put the composition in the baking tray and bake the top for 50 minutes. Remove the top from the lime cake pan with poppy seeds after it has cooled and let it cool completely.
- You make the syrup by mixing warm water, honey, lemon juice and peel. Let the syrup cool.
- For the icing, beat the cream cheese well with the mixer on high speed. Add the sugar and beat until frothy. Slowly add the melted and cooled butter before (let it melt), while continuing to beat. At the end, put the lime peel. Let the cream cool.
- Take the cake out on a plate and syrup it. You can prick it from place to place with a fork. Be patient with the syrup. The better the syrup, the better.
- The icing is put on top only when the cake is served. DO NOT cut the cake horizontally, because all the icing will only sit on the cake. Level and decorate it with slices of lime, orange or grated lime and orange peel. You can use candied orange peel.
NEW YEAR CAKES. PERE cake. The miracle cake for keeping the silhouette
Now, we offer you a fabulous cake to keep your figure. It is also very easy and very simple to do. It comes out without any problems, even if it is the first cake you make in your life!
6 by peeling
10 tablespoons sugar
8 tablespoons grated white flour
5 tablespoons melted butter
1 sachet of baking powder
90 g dark chocolate (over 55%)
90 g butter 82%
5 tablespoons sugar
Method of preparation:
Beat the eggs with the sugar until you get a whitish cream. Incorporate melted and cooled butter. Add flour and baking powder. Wallpaper a round tray with baking paper. Pour the dough.
In the dough you will place the whole pears from place to place. Then, you will put the tray in the oven where it will stay for 35 minutes.
Meanwhile, put the butter and chocolate pieces in a bain-marie. Stir until it thickens a little.
Separately, melt the sugar, then take with a teaspoon and draw circles on a piece of paper. Leave to cool.
Garnish the cake with chocolate cream and caramelized sugar.
Bridge!DO NOT use household chocolate to prepare the cream, but a high quality one! That is a dark chocolate with at least 60% cocoa. Don't forget that quality milk chocolate is also very good.