The latest recipes

Dessert cake 10 years

Dessert cake 10 years


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

tops they are both prepared in the same way, only they are baked in trays of different sizes.

Separate eggs. Whisk the egg whites with a pinch of salt, then add the sugar one at a time and mix until a hard foam is obtained. Add water and vanilla essence and mix a little more. Mix the yolks with the oil and pour over the foam. Mix with a spatula until incorporated into the foam. At the end, add sifted flour and mix with light movements until incorporated.

Pour the composition into the tray lined with baking paper and put it in the preheated oven at 180 degrees for about 25-30 minutes or until it passes the toothpick test.

Allow the countertops to cool well, preferably to be prepared the day before.

Bavarian chocolate cream: Eggs mix well with vanilla powdered sugar in a saucepan. Separately heat the milk then pour hot little by little over the egg mixture, stirring constantly so as not to accumulate. Put the pan on the fire and leave it until it starts to thicken, stirring and taking care not to cheese. Remove from the heat and put the broken chocolate pieces. Mix vigorously until all the chocolate melts and the composition becomes homogeneous. Allow to cool.

Meanwhile, hydrate the gelatin in 50 ml of water, then pour it over the cream and mix well until the gelatin granules dissolve. Allow to cool to room temperature.

Beat the whipped cream well with the powdered sugar until it becomes consistent. Add the chilled chocolate cream in several portions and mix gently until you get an airy, fluffy cream. Let cool until ready caramelized pineapple.

In a saucepan caramelize the 2 lg of sugar. Pour the pineapple juice and let it simmer until the sugar melts. Then add the pineapple cut into small pieces and mix. Leave it until almost all the syrup decreases, then leave it to cool.

Syrup: Put the 2 lg of sugar in water, let it boil for 5 minutes then let it cool. Add vanilla essence to taste.

Cake assembly: Take a plate and put the ring on the shape of the big cake. Dress with cling film. The large worktop is cut in half. Place the first countertop and syrup. Grease with some Bavarian cream. Place the small countertop in the middle and syrup it well with pineapple juice, then scoop out a thin layer of dough, on top, leaving a little edge. The inside is filled with caramelized pineapple. On the free edge of the large countertop, place the cherries all around and then cover the tor with a layer of Bavarian cream. Place the second syrupy top on top. Cover with cling film and refrigerate for a few hours (or overnight) until the cream hardens.

The next day, remove the foil and garnish with whipped cream. Melt the chocolate with the whipped cream, let it cool a bit and pour it on the edge of the torus, letting it flow easily. Refrigerate until the chocolate hardens and then garnish according to preference and imagination.

Good appetite!


The & # 8220Polar Bear & # 8221 cake was the dessert present at any holiday. 30 years have passed, but no tastier dessert has been invented!

The “Polar Bear” cake is a very simple dessert, with a soft texture and a very fine and delicate taste. The cake consists of 2 types of countertops, covered with creamy cream, is so tasty and soft that it melts in your mouth. For a more beautiful look, the cake is covered with chocolate icing. This childhood cake was present at every holiday and was appreciated by everyone. Be sure to prepare it so that you can feel the taste of childhood again!

INGREDIENTS

-480 g of flour (quantity is approximate)

-0.5 teaspoon baking soda

-2 tablespoons sunflower oil

METHOD OF PREPARATION

1. dough. Mix 1 tablespoon of sugar with 50 g of melted butter. Add 1 tablespoon of sour cream and baking soda. Mix all ingredients well. Then add 1.5 glasses of flour and knead the dough.

2. Divide the dough obtained into 2 parts. Mix one part with 3 teaspoons of cocoa.

3. Divide the remaining flour into 2 parts and add it to the dough bowls. Knead. You will get dense and homogeneous dough, but at the same time soft and elastic.

4. You will get 2 types of dough. Divide each ball into 3 parts for 6 countertops.

5. Grease the baking tin with a little oil. Spread a piece of dough on a baking sheet and spread it on the bottom of the form with your fingers. Puncture with a toothpick or fork.

6. Place the countertop in the preheated oven at 200 degrees and bake for no more than 8 minutes. Do this with all countertops. If the baked countertops have uneven edges, then place a plate on top and cut them with a knife.

7. Cream. Beat the cream with the mixer in a separate bowl. Mix the remaining cream with a glass of sugar and add the vanilla.

8. Prepare the glaze: mix 5 tablespoons of sugar, milk and remaining cocoa. Boil the icing until it thickens. At the end add 70 g of butter and mix the icing.

9. Chop the walnuts and leftovers. Grease the tops with cream and sprinkle with nuts, alternating white and black tops. Grease the cake with icing on top and sprinkle with the crumbs on the counter.


Kate Middleton and Prince William celebrated 10 years of marriage

  • The whole wedding cost $ 34 million.
  • The Duchess's wedding dress cost over $ 400,000 and was created by Sarah Burton for the British fashion house Alexander McQueen.
  • The couple's budget for flowers was $ 800,000. For reference, flowers cost an average of around $ 2,141.
  • Kate Middleton did her own makeup on her wedding day after taking private lessons with make-up artist Arabella Preston.
  • Kate's tiara was a loan from the Queen. The accessory was created in 1936 by the famous Cartier brand.
  • The couple had two cakes. The royal tradition required serving a fruit cake, but William also requested a cake with biscuits and chocolate.
  • The bridal bouquet included flowers called Sweet William. The arrangement also consisted of hyacinths, lilies of the valley and myrtle. The royal tradition dating back to the time of Princess Victoria requires brides in the Royal Family to have at least one myrtle thread in their bridal bouquet. Myrtle flowers symbolize hope and love, which is why all the brides of the Royal Family, including Princess Diana, Meghan Markle and Princess Eugenie, have respected this tradition over the years.

Read also:

  • Kate and William boarded the same State Landau carriage from 1902 in which they greeted the crowd Prince Charles and Princess Diana at their 1981 wedding.
  • Kate didn't know where she was going on her honeymoon. William kept the destination a secret. The couple allegedly spent two weeks in a villa located on the Seychelles.
  • Before the wedding of Meghan Markle and Prince Harry, Kate, at the time of her marriage to William, aged 29, was the oldest bride in the history of the British royal family.

Kate and William have three children together, Prince George (6 years old), Princess Charlotte (4 years old) and Prince Louis (3 years old). Louis turned 3 on April 23, 2021. On his birthday, the Dukes of Cambridge posted a recent photo with him on their official Instagram account, Kensington Royal.

Louis' birthday came less than a week after the funeral of his great-grandfather, Prince Philip. The Duke of Edinburgh passed away on April 9, 2021, at the age of 99. He was buried on April 17. In the same month, but on April 21, Queen Elizabeth II turned 95 years old.


Jamila's fruit diploma cake recipe

You will also need two tablespoons of flour, 20 grams of gelatin and a lemon essence.

The first thing you need to do is moisturize the gelatin. Put the gelatin in a bowl and add hot water over it. As you mix, you will notice that the gelatin will grow, swell.

The cream is prepared. Mix the sugar, yolks, flour, lemon essence (or vanilla if you don't like lemon) in a saucepan and mix everything with a whisk. The ingredients must be homogenized.

Add the milk little by little and then incorporate it completely into the mixture as you advance this process. You realize that you did the right thing if there was no lump.

Put the pan on the stove over low heat. Continue to stir so that the cream does not separate. After a boil or even two, it should be done properly.

Cream it must be warm, but not hot. Add the gelatin, which in the meantime began to look like a jelly. Use purpose and patience to homogenize the new composition well. The gelatin must be melted in the cream.


Cristina's world

After I aroused your interest with the pictures, I should tell you what and how I did to get this cake beauty. First of all, I have to mention that I prepared this cake for my birthday, which was at the end of July. Secondly, I want to mention that Laura Sava was my inspiration, but due to the lack of coconut milk or the essence of coconut or coconut liqueur, I had to deal with what I have. In the third line . Neee! There are no other lines! Better to write the recipe and not waste time.

Ingredient:
& # 8211 a pack of simple biscuits - I used Petit Beurre
& # 8211 200 g butter - I used 65% fat
& # 8211 500 g fine cow's cheese - I used dietary cow's cheese from Hochland
& # 8211 350 ml milk
& # 8211 180 g sugar
& # 8211 2 gelatin sachets (20 g)
& # 8211 16 Raffaello candies
& # 8211 50 g coconut flakes

I let the butter soften at room temperature, then I kneaded it well with the biscuits turned into breadcrumbs with the help of the mixer.

I lined a 20 cm diameter pan with plastic wrap. In the pan I leveled well with my fingers the composition of biscuits kneaded with butter, thus forming the base / top of the cake. I placed the Raffaello candies in a circle over the biscuit counter, taking care not to place them right at the edge of the counter, so that the cream dresses well on the outside as well. They should be lightly pressed into the countertop, thus avoiding changing their position when the cream is poured.

For the cream, for the first time I hydrated gelatin in 200 ml of cold milk for 10 minutes. Meanwhile, I mixed the cream cheese well with the sugar and 150 ml of cold milk.
I melted the hydrated gelatin in the microwave (power 6 for 1 minute) and mixed it with sweetened cream cheese.

I poured the cream over the counter and candies and sprinkled coconut flakes on top, then I put the pan in the fridge overnight.

The next day I carefully took the cake out of the pan and removed the plastic wrap.

As you can see, the cream has hardened very nicely and there is no danger of taking it down.

The cake is cut very nicely and easily with a well-sharpened knife, resulting in well-defined and very beautiful slices.

Because I celebrated my birthday with my bosses, whose birthday is also at the end of July, I prepared three cakes for this event: the Raffaello cake for me, the burnt sugar cake for Claudia and the simple cake without eggs, with chocolate cream for Mircea.


An easy option of the cake classical of the grandmother it is very easy to prepare without eggs or milk. We recommend that you prepare the filling cream with vegetable milk and potato starch. There it is our recipe for grandma's cake without eggs.

What are your recipes and tricks for preparing eggless desserts?

HOW TO REPLACE EGGS IN SWEETS AND SALTY PREPARATIONS

CUSTARD CREAM: ORIGINAL RECIPE AND 9 VARIATIONS (AND VEGANS)


Kinder Bueno Cake & # 8211 a delicious dessert for children

Kinder Bueno cake is very tasty. Every time I prepare it, my children sit quietly at the table and wait for their portion. He even sometimes invites his friends to a slice of cake. I recommend you try it too!

Countertop ingredients:

  • 5 tablespoons sugar
  • 1 sachet of vanilla sugar, 2 eggs
  • 5 tablespoons sunflower oil, 120 g wheat flour
  • Half a sachet of baking powder
  • 5 tablespoons milk

Cream ingredients:

  • 500 gr liquid cream for whipped cream
  • 10 Kinder chocolates
  • 1 pack Kindergarten Good
  • 3 sachets of whipping cream
  • Decorative chocolate candies

Method of preparation:

Mix the sugar with the vanilla sugar and eggs. Then add the oil and flour mixed with baking powder. At the end, add the milk. Mix well.

Pour the dough obtained in a round tray (26 cm) lined with baking paper. Bake the dough for about 20 minutes at a temperature of 180 degrees.

After the top is baked, take it out of the oven and let it cool.

Heat 300 ml of liquid cream (do not let it boil). Break the Kinder chocolate into pieces and put it in hot cream. Stir until it melts. We then put it in the fridge for a few hours.We cut the Kinder Bueno bars into smaller pieces and use them for decoration.

Beat the rest of the liquid cream with the hardener until you get a firm cream. Mix the whipped cream with the previously melted chocolate. Pour the cream obtained over the cold countertop.

We decorate the cake with decorative candies and Kinder Bueno pieces. Leave the cake in the fridge for a few hours before cutting and serving. Good appetite and increase cooking!


Me and you here

A very successful cake, congratulations! And on as many anniversaries as possible from now on!

Happy birthday together!

to even more years! and a beautiful cake

As many successful birthdays and cakes as possible.

Happy birthday Cristina! Yes, bravo! Substantial progress can be seen. Give it a go!

very nice cake, greeting cards,
Happy birthday, happy to always make equally beautiful cakes every year

Happy birthday and happy birthday and as many birthdays as possible from now on!

Thank you. Thank you! from everyone's heart. and you to be happy. and healthy with whom you love.

Many years from now, to be healthy and always united, to be able to overcome any misunderstanding. I wish you to be happy.
The cake is gorgeous.
Have a nice Sunday.

thank you petronela. And you to have the same treatment. kisses

You really look like you, in love at the top :-))), I envy you, forgive me the delay I wish you Happy Birthday !, to be 20 like me and to be just as happy, you want to reach our friend Viorica Dinu, as far as I can see, you leave me the mask with your cakes, to be loved and to love, I kiss you both sweetly, I made on the blog some friends dear to my soul, among whom you are, maybe once a to have the opportunity to know each other personally, who knows, the world is small, right?


Cake "Cuugu's Guguță" - a rare recipe for an exclusive dessert!

We present you the recipe for a very good-looking and delicious cake. He passed the test of time with flying colors, the recipe being known for more than 30 years. It is a cake that is prepared for family holidays, and the recipe is passed down from generation to generation.

It is a very attractive dessert, offering pleasure and pampering to the taste buds. Guests never leave before enjoying this amazing dessert.

Dough ingredients

- 0.5 tablespoons baking soda

Ingredients for the filling

- 2 tablespoons poppy sugar

Cream ingredients

Method of preparation

1. Separate the egg whites from the yolks. Mix the egg whites with 1/2 cup of sugar and refrigerate.

2. Melt the butter. Let it cool.

3. Mix the yolks with the butter and cream.

4. Add the baking soda quenched with vinegar and flour. Knead the dough.

5. Divide the dough into 28 balls of equal size.

6. Refrigerate the dough balls for 30 minutes.

7. Spread each ball of dough in a tray 20-25 cm long and 3-4 cm wide.

8. Prepare the filling: chop the walnuts with a knife. Soak prunes in warm water for 15-20 minutes. Arrange them on a kitchen towel, then cut them into small pieces.

9. Pour boiling water into the poppy bowl and let it soak for 20-25 minutes.

10. Drain the poppy water through a gauze mesh, arranged in a strainer. Allow the poppy to drain well. Keep it at room temperature until the poppy dries. Mix the dried poppy seeds with 2 tablespoons of sugar.

11. Arrange the filling on the dough tops. Thus, you will get 9 countertops with prunes, 9 with nuts and 10 with poppy seeds.

12. Roll the tops with filling. Bake the rolls obtained in the preheated oven to 180 ° C for 15 minutes.

13. Prepare the cream: line a strainer with gauze and pour the cream into it. Put it in a cool place for 5-6 hours so that the whey drains.

14. Beat the cream with the sugar.

15. Prepare a larger plate. Grease it with cream.

16. Assemble the cake: arrange the first 7 rolls with different filling. Grease them with cream.

17. Follow another 6 rolls and again a layer of cream with sugar. Assemble the cake in a pyramid shape, until you use all the rolls.

18. Grease the cake with cream. It must be completely covered with cream.

19. Remove the egg whites from the fridge, whisk hard. Decorate with the cream obtained the (smaller) sides of the cake.


Tips and facts

Keep in mind that the average caloric content of this dessert is 590 Kcal / 100 g, so the dish is not suitable for those on a diet.

Instead of cookies, you can use delicate cakes & # 8211 will prove even tastier ..

Cookies can be crushed with a bolt, and the pieces are not small enough, but not very large. We take two sheets of parchment paper & # 8211 put the cookies on one, close the other with the other & # 8211 and rotate the rolling pin several times ..

The formation of & # 8220potatoes & # 8221 can be facilitated by periodically soaking your hands in a bowl of warm water.

For decoration, you can use almond flakes, chocolate chips or pour the finished product with icing.

The cakes can be made in the evening and left in the fridge overnight & # 8211 so they & # 8220take up perfectly & # 8221.