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White cake

White cake



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Have you ever been obsessed with a cake so that you don't have peace of mind until you see it on your plate? :))) That's how I suffered with Licuta's cake. And when I saw her at Gabi's, I was already unwell. :)))

I went into the kitchen and I don't know how white came out of the black. :))) What should I do if I like to play? :)))

  • For the countertop:
  • 150 g biscuits
  • 75 g butter
  • For the cream:
  • 180 g white chocolate
  • 50 g butter
  • 350 ml evaporated milk
  • 15 g gelatin
  • For the sauce:
  • 200 g sweet milk
  • milk

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION White Cake:

Wheat:


The biscuits are finely ground in the food processor. Then pour the melted and cooled butter and mix until the composition becomes like crumbs.

Pour into a cake pan lined with cling film, then press with a spoon. Let cool until the cream is ready.

Cream:


We hydrate the gelatin in about 50 ml of cold water.

We break the chocolate into pieces and melt it with butter and half of the amount of evaporated milk. When it has reached the boiling point, set it aside, mix it and let it cool. When it has reached a tolerable temperature in the finger, add hydrated gelatin and mix until it dissolves. Then add the rest of the evaporated milk.

Pour into the pan, over the cookie sheet and let it cool until it hardens.

Meanwhile, prepare the sauce that we will pour over the cake. You can prepare more, you will definitely want the cake to float in this sauce. :))


we sweet milk in a bowl, then pour cold milk on top and mix. The amount of milk depends on the consistency you want to give to the sauce.

Pour the cake on a plate, remove the foil lightly and cover with sauce.


Invisible apple cake & # 8211 original recipe

Invisible apple cake & # 8211 original French recipe for "gâteau invisible aux pommes". How to make a cake with apples and pancake batter? Molded cake with apples, without baking powder. Apple recipes. Homemade cake recipe.

A cake molded with apples and pancake-like dough (without baking powder) that is very easy and quick to prepare. Thin slices of apple tied to traces of dough and baked in the pan. It looks like clafoutis or a flan.

You're probably wondering where the name of this cake comes from: from a French blogger (Eryn) who created it in 2008. Her recipe went viral and was picked up by hundreds of French, Italian or English-language blogs that , of course, did not forget to indicate the source of inspiration. That's how I got to Eryn, she was indicated by all those who tested her recipe.


Note:

  • When preparing the syrup for fondant, glucose can be added from the beginning and boiled together with sugar + water or it can be added only after the syrup is removed from the heat. We did not find any difference between the two procedures.
  • There are recipes that use powdered sugar instead of caster sugar. Pre-purchased powdered sugar contains a negligible amount of starch. Given that commercial glucose is obtained by enzymatic hydrolysis of starch, it would appear that powdered sugar brings an additional glucose to the syrup composition. I recommend that, especially when using light syrup or honey, choose powdered sugar for the preparation of fondant. www.simonacallas.com
  • Because glucose syrup is harder to find, it can be replaced with corn syrup or a homemade syrup of 450 g of water, 300 g of sugar and a teaspoon of cream of tartar, which is stirred until the sugar dissolves and boil over high heat (without stirring!) until the syrup reaches a temperature of 115 ° C, then remove from the heat, place the dish on a grill or on a cold stone and leave to cool for at least an hour. .
  • Glucose syrup can be replaced with glucose powder. 100 g of glucose syrup is replaced by 75 g of glucose powder.

Here are the fondant candies I made with this homemade fondant. You can find the recipe by clicking on the picture.

Other recipes with pastry fondant:


How to prepare shrimp - the 10 most delicious recipes

When done properly, shrimp are extremely delicious.

They can be prepared on the grill, in the pan, in the oven, with pasta, with rice, in soup, etc.

Regardless of the method chosen, they will always be just as good.

At the same time, we know that they are quite difficult to clean, but there are methods that simplify this process and make it look like a game.

Before you see top 10 shrimp recipes which we propose to you, take a look at the clip which explains 3 simple methods to peel and clean shrimp.

Careful! That black stripe on the back of the shrimp is not & quot; the back of the shrimp & quot;


1. For the meringue, heat the oven to 120 & degC / gas 1. Cover the bottom of a 20cm diameter tray with a baking sheet and the detachable base. 25g nuts grind well in a processor, then add the rest and grind large. Beat the egg whites, gradually add sugar, 1/3 at a time and beat well after each addition. Then add the walnuts. Place in a pan and bake for 2 hours until crispy. It is then left to cool. The meringue can be made a day in advance and covered with a plastic wrap.

2. While the meringue is cooking, mix the chestnut puree with the sugar until a fine paste is made. This mixture can be prepared the day before and kept covered with plastic wrap. Put 2 empty bowls in the fridge to cool.

3. For assembly, leave the ice cream at room temperature to reach a malleable consistency. Very quickly mix in one of the cold bowls 1l of ice cream and half of the chestnut puree. Quickly place in the freezer if it has softened too much. It is important that the entire amount of ice cream has exactly the same consistency. Add vanilla essence to the entire amount of ice cream (vanilla and chestnut). Place in the pan, sprinkle the meringue over and put everything in the freezer. Freeze the remaining amount of chestnut puree. Everything can be prepared and frozen a month before.

4. To serve, thaw the puree, remove the ice cream from the freezer and place in the refrigerator. Beat the whipped cream, add the rest of the puree (now thawed), then pour it into a baking sheet decorating cone. With a knife passed through hot water, cut the ice cream into 9 cubes. With the help of the cone for decoration, a cream nest is created in the center of which the glazed chestnuts are placed and served underneath.


Searched words "cake-without-baking"

I started by making the crust. I mixed the biscuits with powdered sugar, melted butter, a tablespoon of cocoa and peanut butter.

We turn on the stove. It is very important that the temperature in the baking oven is 180 degrees. That's why when we put the cake on the fire

Put the fruits in a heat-resistant bowl, mix them with the sweetener, lemon juice and leave them for half an hour, after which

This cake is a dessert brand from Kiev, Ukraine, since 1950 at Karl Marx Confectionery Factory (now subsidiary Corporation

We start by baking the countertops, which will cool until we finish preparing the cream. First of all, we start the oven at 170 *, with ventilation

Crush the biscuits and mix with the melted butter in a bain marie, vanilla essence and lemon peel. The obtained mixture is put

Top: Melt the butter that you mix with the ground biscuits and the ground walnuts as well. The composition is put in the shape of a cake with walls

Doboș cake without baking (with biscuits), easy to make and perfect for summer when turning on the oven is a torment. For

It is a rich, dense and very delicious dessert. It really takes patience to slice the first portion, because in addition to the cooking time,

The tiramisu cake without baking is a quick cake, it is very easy to prepare. It is a fine cake with a pleasant coffee aroma. I tried it

The roll with fresh fruit and cream is the cake in front of which no one could resist too much. It is fragrant, cool and

Prepare the fruits first. Peeled apples are grated, as are quinces, washed well and wiped. Quinces are given

Sheets: Preheat the oven to 200 degrees Celsius. Sift 450 g flour & icircnto a bowl, add baking powder, yeast (undissolved),

Top: Whisk, with the mixer, the egg whites with a pinch of salt, add on the r & acircnd the sugar, the yolks, the oil, the water.

For the beginning, peel an orange peel and set it aside. Carefully peel the oranges, cut into thin slices

Beat the whipped cream well with the mixer and put it in the fridge. Beat the egg whites hard, rub the butter (at room temperature) with the sugar and

Step 1: Crush the biscuits in the food processor or with a blunt object (sniper hammer, twister.) Turn over

Christmas tree decoration: Cut various heights of cornets with a serrated knife. Be careful, because they are fragile. Pour the rooster into a plate

We start our experience by preparing the simplest and best cake top. We start the oven at 180 & degC. In a bowl sift

PREPARATION Cut the capsules into 4 and put them in the pan together with the sugar over medium heat only until the sugar dissolves.

Who doesn't love cakes? And especially if we talk about what is done in your own kitchen, with your own hands. Whether the time is insufficient or pure and we have the impression that we are not good at & quotprajiturit & quot and we hesitate

Nobody likes to spend hours in the kitchen when it is very hot outside. To help you, we have designed a list of 10 delicious dishes, both sweet and salty, that you can prepare in days

Cooking is, for many of us, more of a pleasure than a necessity. However, sometimes you may be discouraged that some dishes do not come out the way you wanted, and only because you did not have all the necessary utensils. List

Today I thought I would present you a very easy and quick recipe in addition to a very delicious something sweet. A quick cake without baking and that gets you out of trouble if you find out that you have guests and you have nothing for dessert.

The meringues are very easy to prepare if you take into account a few basic things. They are delicious and only good to include in desserts such as Eton mess, Pavlova, cakes or lemon tarts. Every time you try to prepare them

Adherents of the "fire-free kitchen" opt for a healthy diet, much closer to nature. Impossible not to have heard of raw-vegan cuisine, which is exactly what it means: to cook all kinds of ingenious dishes

Many believe that it is an art to make tasty and good-looking cakes, but we contradict them! It's just a matter of following a few simple rules, rules that everyone can follow without any problem. there it is


Appetizers with cheese and fruit

I am convinced that you had quite a few happy events in the family, some smaller than others with many guests and just as sure that some of you certainly wanted to impress with selected dishes. From my experience as a wife, mother, culinary blogger who cooks almost non-stop (what to do I chose a family of eaters) I can write that when you have guests and you are tempted to do something spectacular to impress most of the time you don't succeed and then you decide not to get complicated next time. Well, I'll tell you what the problem is always present when it comes to cooking, time! No matter how experienced you are, time does not let you go the way you want & # 8230and simplify, reduce the preparations, try to limit yourself to something simple and good. There's nothing wrong with that, but when you want your guests to take pictures with the phone of what you've prepared for dinner, you rely on appetizers. And not just any appetizers, but the wonderful cheese boards or, in Romanian, cheese platters where you are free to let your imagination run wild. They are beautiful, appetizing, colorful and give the impression of abundance.

Lilith Spencer perfected the art of cheese presentation and won the "Cheesmonger Invitational" in 2016 in San Francisco. "Everything is a matter of accompaniment. In addition, we must pay attention to how to cut the cheeses: in cubes, slices or crumbs, everything will have to be evaluated to obtain a harmonious composition ”. You can add on them fresh or dried fruits, raw dried sausages, greens, snacks, slices of baguette, depending on what you like.

These appetizer platters are in great demand in restaurants but also at more festive family meals when you have a bigger event to perform. What could be more appetizing than a platter loaded with fresh and quality products, accompanied by a tailor-made wine? Anyone who is passionate about goodies immediately notices and appreciates them and you will certainly receive compliments as a host.

It is not complicated to make them if you know what and how to put the dishes on them. Here are some tips and hints to create a perfect board both chromatically and compositionally

The type of plate used

In general, everything related to the rustic type is in great demand, because it is true that wood belongs to tradition and in our country it is deeply rooted. So you can choose wood choppers of various sizes, preferably rectangular or round. If you have a larger table and you have the desire and time to complicate yourself then you can buy a board of the right size that is positioned exactly in the middle of the table. You can also use slate or marble slabs, granite. Here is a suitable model for a table with several guests.

cheese

Never serve the cheese just taken out of the fridge, this simple advice is often neglected. A cold, hard cheese is less pleasant than one at room temperature.

Remove the cheese from the fridge at least half an hour before serving and in the meantime prepare the rest, wash and cut the fruit, prepare the bread, the rest of the ingredients.

Cheeses are the main actors, so you reserve the largest space for them on the set and place them first, then put the right complement around them.

Plan 3-4 types of cheese for smaller platters and about 5-6 if there are more guests.

There are a variety of cheese textures from creamy to very strong.

Here are some combinations of cheese and fruit and / or sausages (we chose better known types and the vast majority produced with us):

Soft cheese ie light: mozzarella, goat cheese, brie, camembert goes perfectly with prosciutto or dried raw salami, pear slices, sun-dried tomatoes

Semi-hard cheese: cheddar, gouda, edam goes well with olives, grapes, blueberries, fresh figs

Hard cheese: parmigiano, pecorino, asiago goes with apricots, plums

Blue cheese: gorgonzola, roquefort goes with pistachios, nuts, cashews, hazelnuts, honey

Serve the softer, creamier cheeses with a knife so they can be spread on bread or fruit. Hard cheeses can be cut into slices or cubes so that they can be served whole.

Chromatics and image of the set

In the empty spaces place ingredients that can be combined with several without problems: fruits, nuts, pickles, olives.

A little chopped pistachios, hazelnuts, almonds give a beautiful image of the plateau.

You can also add bread and / or biscuits: baguette, ciabatta, biscuits, croutons, multi-grain biscuits, water crackers, parmesan chips.

Cut some ingredients into long slices, others round to vary the shapes on the plate.

Put all the ingredients in small piles, it doesn't matter if you put a single product in many places, it is important that the guests have access to them.

Choose different colors and shapes of vegetables and arrange them so that the same colors do not sit side by side.

Look for wines with low alcohol content and higher acidity. Champagne, sparkling wines, sauvignon blanc and riesling are the most common.

From here you are free to create your own cheese platter which will definitely be a hit for guests.

If you lack inspiration in arranging ideas to find on the internet, all you have to do is choose a model. I created a few sets according to my and my family's preferences and I leave you with confidence to be inspired by them.

In conclusion, a plate of cheese and a good wine make the atmosphere at the table unforgettable. Trust me, if you are preparing for an event, quickly make your shopping list and free your imagination!

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Apple cake wrapped in chocolate and caramel

It is a reinterpretation of my apple cake recipe, only in the smaller version, but dressed in a rich cloak, with layers of chocolate and caramel. An absolute treat for an unwell autumn day.

Ingredient:

Butter (65%) - 75 g (at room temperature) + for greasing

Yogurt - 100 ml (at room temperature)

Eggs- 2 (at room temperature)

Lemon- 1/2 (juice + grated peel)

Almond flakes - 2 tablespoons + for decoration

Nestle Chocolate Dessert Noir- 205 g

Nestle Chocolate White Dessert - 50 g

Caramel sauce - 100 g (recipe here)

Method of preparation:

1- Peel two apples, cut them into cubes and sprinkle with lemon juice.

2- Put the butter and sugar in a large bowl and mix until smooth (one tablespoon is enough).

3- Beat the eggs as for the omelette and add to the bowl, together with the yogurt, vanilla, lemon peel, salt, diced apples and almonds. Mix all ingredients well.

4- Mix the flour with the baking powder and gradually incorporate it into the composition.

5- Pour into a round shape, greased well with butter.

6- Bake in the preheated oven, over medium heat, on the middle level.

7- Melt the dark chocolate in a bain-marie, leave it at room temperature for a while, then pour it over the cake. Keep 2-3 tablespoons of melted chocolate to decorate the apples.

8- Pour the caramel sauce over the chocolate layer. Keep 1 tablespoon of caramel for decorating apples.

9- The cake is decorated with almond flakes and candies.

10- White chocolate melts in a bain-marie.

11- The remaining apples are glazed with dark chocolate, white chocolate and caramel, alternating the layers. Decorate with almond flakes and candy.


Ingredient Rooster with wine:

  • good pieces of steak from a homemade rooster (if you have, if not, it's good to buy), I used the upper and lower thighs and the chest cut in half, lengthwise
  • 400-500 ml. of red, full-bodied wine
  • 250 ml. of concentrated poultry soup
  • 60 ml. of cognac
  • 2 tablespoons tomato paste
  • 300 grams of champignon mushrooms, cut into quarters
  • 250 grams of chives (small onion)
  • optional, 1-2 carrots (I did not use)
  • optional, 1 celery stalk (I did not use)
  • 60 ml. of extra virgin olive oil
  • 40 grams of butter
  • 1 tablespoon flour
  • 100 grams of bacon, prosciutto or bacon
  • 1 clove finely chopped garlic
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme, pepper

Coq au vin preparation:

Coconut meat, grated and portioned, is salted and peppered. Heat 30 ml in a large frying pan. of olive oil and brown the cepsoirs on all sides. If you decide to use celery and carrots, add them to the pan right now, cleaned, washed and cut into slices. These will make the food sweeter.

As the pieces of meat brown, remove to a bowl.

Buckling

When all the pieces of meat are browned, add them all at once back to the pan, heat the pan well, add the cognac and bake.


The specifics of the coq recipe also come from the buckling process. To ignite, add all the alcohol to the hot pan at once, then light it with a match close to the vapors that are released. It can also be lit by tilting the pan so that the steam comes in contact with the flame from the stove, but some fat will spread!

What burns are the volatile vapors of alcohol. In about 30 seconds, the flames should go out on their own. Attention: the hood must be turned off, do not bend so that the clothes or hair come in contact with the flame! If the flames do not go out within 30 seconds, cover the pot with a lid. The method gives a special aroma and the alcohol is completely consumed, no trace remaining in the final preparation.

Cooking over low heat

The flamed pieces, as soon as the flames have gone out, are removed in the pan in which they will be further cooked (to have a lid). Wine, soup, tomato paste, tarragon, thyme and finely chopped garlic clove are added to the pan. Bring to the boil, cooling all the adhesions on the bottom of the pot.

Cover with a lid and simmer until the meat is tender. For a rooster they have chicken wine from the store, it would be enough about 30 minutes. It took my yard rooster more time to beat his deer, but it made up for it. When the meat is soft, add the vegetables (mushrooms and mushrooms) together with the juice they left.

Cover and simmer for another 15 minutes.

Meanwhile, the bacon (or pancetta) cut into thin strips browns until crispy, then remove on paper towels.

Mix the soft butter with the flour. This mixture, called by the French butter handsis, we will use it to thicken the sauce for coq au vin.


Add the red bacon strips to the pan. Then dilute the butter mixed with flour with 1 tbsp of the sauce in the pan. Add the butter composition over our boiled wine coke. Boil for another 2-3 minutes, adjust the taste of salt and pepper and the food is ready:


Mayonnaise ingredient per minute

  • 1 whole egg
  • 250-300 ml oil
  • ¼ teaspoon of salt
  • 1 teaspoon mustard
  • lemon juice and white pepper to taste

Method of preparation

There are some precautionary measures that you must take in order for your mayonnaise recipe to succeed. First, make sure the ingredients are at the same temperature. Second, do not lift the blender from the bottom of the bowl (jar) until the opaque mayonnaise starts to rise almost enough to "swallow" it.

For the rest, watch the video below, made in real time. That's how long the preparation takes, less than 2 minutes. Set the 720p HD quality and pay attention to details, although it is very simple, the process can fool you.


Video: 10 Stunden weißer Bildschirm - 10 Stunden weiß - Weißes Bild Youtube Video - 10 Hours White Screen