au.haerentanimo.net
New recipes

Pet Cake

Pet Cake


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.


For the candied orange peel I bought 3 oranges, I washed them well and I peeled them. I removed the whole white part from the peel with a sharp knife and cut it into small cubes. I put the orange peel in a saucepan, covered it with water and left it to boil for 15 minutes. I repeated the operation 3 times, then I mixed 200 ml of water with 200 gr of sugar and I boiled it for another 30 minutes.

The orange peel jam is kept in a hermetically sealed jar in the refrigerator and you can use it for various sweets: muffins, cookies, cakes.

For the cake counter I did this:

In a saucepan mix the diced butter and chopped chocolate and put them on low heat. When they are melted, add the sugar and mix until it melts. Let the cream cool and then add the yolks one by one. Add the rum, flour and beaten egg whites with a pinch of salt. Bake for 40 minutes at 170 degrees Celsius.

For the cream mix eggs with sugar in a bain-marie until you get a cream with the consistency of a thick cream and leave it to cool.

Mix the butter (at room temperature) with cocoa and add 1 tablespoon of chilled egg cream.

Then add the roasted and chopped walnuts, well drained cherries, orange peel and spices. Mix slowly with a spoon so as not to "cut" the butter cream.

We cover a tray with removable walls in food foil and we put the cream, leveling it well, then we cover it with the worktop. Let it cool from day to day.

The next day we glazed the cake with chocolate. For the icing, put the gelatin to hydrate and boil all the other ingredients for 15 minutes. Let the icing cool for 10 minutes then add the gelatin. After adding the gelatin, let it cool for about 30 minutes, until it reaches the consistency of a cream, then pour it over the cake.

The decoration is made of physalis fruit and chocolates.


Chocolate cake. with Joffre Countertop and Pet Cream

Prepare the cream first the first cream:
1) 240 soft butter + 4 tablespoons sugar + cocoa (I put melted beak) rub the foam
then the second
2) 4 whole eggs are rubbed with the steam mixer with 4 tablespoons of sugar. the foam swells.

Allow to cool slightly and mix 1) with 2)
Add the oranges + the cherries drained of juice + small nuts (I didn't have them and so I didn't put them).

Countertop:
100 gr melted cioco +80 gr butter +80 sugar +2 yolks (put the first one and mix and then put the next one) + 1 tablespoon flour + 2 egg whites.
Cakes in the shape of a cake.
It doesn't come out high (mine was 1 finger thick).
I adapted this countertop according to the Joffre recipe.

Place the cold cream on the cooled countertop, level it nicely and leave it cooled in the freezer until we make the glaze.

Pour the icing at room temperature over the cake and leave to cool.


Chocolate cake. with Joffre Countertop and Pet Cream

Prepare the cream first the first cream:
1) 240 soft butter + 4 tablespoons sugar + cocoa (I put melted beak) rub the foam
then the second
2) 4 whole eggs are rubbed with the steam mixer with 4 tablespoons of sugar. the foam swells.

Allow to cool slightly and mix 1) with 2)
Add the oranges + the cherries drained of juice + small nuts (I didn't have them and so I didn't put them).

Countertop:
100 gr melted cioco +80 gr butter +80 sugar +2 yolks (put the first one and mix and then put the next one) + 1 tablespoon flour + 2 egg whites.
Cakes in the shape of a cake.
It doesn't come out high (mine was 1 finger thick).
I adapted this countertop according to the Joffre recipe.

Place the cold cream on the cooled countertop, level it nicely and leave it cooled in the freezer until we make the glaze.

Pour the icing at room temperature over the cake and leave to cool.


Method of preparation

Melt the chocolate on the counter. Add the margarine, sugar and yolks one by one and mix vigorously. After it has melted, add a few drops of rum essence, flour and beaten egg whites.

Pour the composition into a round shape greased with margarine and lined with flour. Bake in the preheated oven for about 15-20 minutes. Meanwhile, rub the margarine foam with 2 tablespoons of sugar and melted chocolate.

Separately, beat the eggs with the rest of the sugar on the steam bath. Then put them over the margarine cream and let it cool, then add some sour cherries and walnuts.

The cream thus obtained is placed over the baked and cooled countertop. Coat the cake in melted chocolate with margarine and decorate with whipped cream and sugar figurines. Sprinkle coconut all around.


Pet cake

A cake that reminds me of childhood and her antics :).

3 eggs
60 ml water
150 g sugar
200 g flour
1 teaspoon baking powder
50g cocoa
1 sachet of vanilla sugar

3 eggs
60 ml water
150 g sugar
200 g flour
1 teaspoon baking powder
50g dark chocolate
1 sachet of vanilla sugar

200 g butter
75g cocoa
4 eggs
8 tablespoons sugar
2 tablespoons rum essence
peel from an orange

100ml cherry or cherry liqueur

100g dark chocolate
100g milk chocolate
100ml liquid cream
50g butter

Rock 1:
In a bowl, mix the egg whites until they harden, gradually adding half the amount of sugar.
Mix the yolks with the rest of the sugar, the vanilla sugar, then gradually add the hot water and continue mixing until it doubles in volume (3-4 min).

Gradually add the flour mixed with cocoa and baking powder, then incorporate the egg whites. Put everything in a tray lined with baking paper or greased with oil and put in the preheated oven at 180 degrees for 25-30 minutes or until the toothpick test passes. .When it is baked, take it out on a grill and let it cool.

Rock 2:
We prepare the second top in the same way as the first one, except for the chocolate that we put through the small grater and add the last one.


Cream:
We mix the eggs together with half the sugar (4 lg) on ​​a steam bath until they double in volume and the sugar is melted (about 5 minutes), then we let it cool.
Mix the butter with the foam and the other half of the sugar (4lg), add the cocoa, rum and orange peel, then pour little by little from the egg composition and mix until well blended.

Cake:
After the countertops have cooled well and the cream is ready, we start assembling the cake. We cut the top of the countertops to level it and we can syrup it. We place the first countertop on a plate and with the help of a brush we 50ml liqueur, then pour the cream (stop a little for the top), put the second top, syrup and spread the remaining cream to cover the holes and have a glaze as straight as possible.

Glaze:
In a bowl put all the ingredients on a very low heat or on a steam bath and leave until the chocolate melts, stirring frequently, then pour the icing over the cake, let it cool a bit and let the cake cool for at least 2 hours.

You can make a single countertop using only cocoa or just chocolate, then cut it in half.
The cream should not be kept too much on the fire, you risk getting chewed.

I crushed the top of the countertop well and mixed it with a little remaining cream, then I made them into balls and put them through the icing. I left them until the next day in the cold and I decorated the cake. with them
I bought about 50 rolls that I put next to each other around the cake. They stuck to the cream that was on the edges and fixed very well when I put the icing.

And a note for you that you had the patience to read the recipe :)

Edited by Sheng, 21 March 2012 - 10:42 PM.
Corrections to & quotcrema & quot


Wrong pet.

ingredients
100 g coconut, 100 g whipped cream, sugar figurines (from the confectionery). For the top: 100 g chocolate, 80 g margarine, 80 g sugar, 2 eggs, 2-3 tablespoons flour, rum essence, For the cream: 240 g margarine, 80 g cocoa, 200 g chocolate, 4 eggs, 4 tablespoons with sugar, sour cherries, chopped nuts. For the icing: 200 g chocolate, 1 teaspoon margarine.

Difficulty: low | Time: 1h


Three delicious chocolate dessert recipes: Cake, Pets and Truffles

They can't help but conquer you with such delicious chocolate dessert recipes: Cake, mascot and chocolate truffles!

Three delicious chocolate dessert recipes: Cake, mascot and truffles

Ideal for an anniversary, or for any celebration, the Three delicious chocolate dessert recipes: Cake, mascot and truffles were prepared by Baptize Marlena, the well-known contestant from a previous edition of the show Chefs with knives.

Chocolate and Raspberry Cake Recipe - Ingredients:

  • Wheat:
  • 4 eggs
  • 100 gr sugar
  • 100 gr chocolate
  • 75 gr butter
  • 1 pinch of salt
  • 1 teaspoon lemon juice & acircie
  • Raspberry Jelly:
  • 300 gr raspberries
  • 100 gr sugar
  • 1 teaspoon starch
  • Glaze:
  • 200 gr chocolate
  • 250 ml sm & acircnt & acircnă for cream

Chocolate and raspberry cake recipe - Preparation

Melt the chocolate & icirc together with the butter and leave to cool. Then add the yolks and mix. Mix the egg whites with a pinch of salt, then gradually add the sugar and lemon juice. The meringue obtained is easily incorporated into the chocolate composition. Spread in two 22 cm trays and bake two tops in the preheated oven, at 180 degrees, for 20-25 minutes.

For the raspberry jelly, boil the raspberries with the icing sugar and a consistent sauce will be added, adding a little starch for thickening. The sauce is passed through a sieve and spreads between the two countertops.

For the icing, melt the chocolate and heat it and pour it over the cake.

Chocolate Mascot Recipe - Ingredients

  • 300 gr dark chocolate
  • 300 gr pink chocolate
  • 200 ml sm & acircnt & acircnă
  • raisins
  • Maple syrup

Chocolate Mascot Recipe - Preparation

Melt the dark chocolate with a brush, grease with melted chocolate, the interiors of 4 forms of silicone muffins. Cool and repeat the procedure three times.

Melt the pink chocolate and add the liquid, heated and add the hydrated raisins and the maple syrup. With this composition, fill the chocolate baskets taken out of the muffin tins.

On top, glaze with melted chocolate and refrigerate until this icing is well hardened.

Cognac Truffle Recipe - Ingredients:

  • 300 g dark chocolate
  • 2 tablespoons brandy
  • 80 g almond flour
  • 150 g sm & acircnt & acircnă for cream
  • cocoa

Cognac truffle recipe - Preparation

Melt the dark chocolate and heat it and leave it to cool. add the almond flour and brandy. With a teaspoon take the cooled composition and roll in cocoa form & acircnd the delicious chocolate truffles with brandy.


Chocolate crust cake

For the chocolate coating:

For ganache cream:

Melt the 300 gr of chocolate on a bain marie. Using a brush, we line the silicone forms. Put the greased forms in the fridge until the chocolate hardens.

We repeat the procedure a second time, so that the chocolate coating is resistant and does not break when removed. We put the forms in the fridge.

For the ganache cream, put the cream on low heat (be careful not to boil it), add the chopped chocolate and mix until it melts.

We leave the obtained composition to cool in the refrigerator. When it is cold, we mix it with the mixer until we obtain a strong and homogeneous cream

This ganache cream includes candied orange peels, chopped walnuts and hazelnuts (do not appear in the original recipe), raisins soaked in Grand Marnier or Cointreau and other candied fruits.

Fill the forms with ganache cream and leave to cool. Meanwhile, we put chocolate on the bain-marie (which we used for the mascot coating) and finished the mascots, ie their base. Leave in the fridge.


Baloo had fun with his birthday cake! The mascot bear of Straja resort turned 13 years old and was celebrated like a book

The anniversary was & # 8220baptized & # 8221 the Baloo Cup and became a pretext for a competition between the little skiers who came to celebrate the cute bear. The event drew over 4,000 tourists, even though it was mainly dedicated to children. Only the little ones up to 12 years old could compete on the ski slope for prizes and, as always, the organizer of the event prepared a gift for them. After the competition, the little ones were taken to the lair of Baloo, the 13-year-old bear who became the resort's mascot.
If the bear cub greeted his visitors all winter instead of hibernating, it was a bit shy on Saturday when it came to his birthday. It was not until noon that he could be taken out of the den and only after he had smelled the cake prepared especially for him.
↑ 4,000 tourists came to Straja to celebrate Baloo


The "sweet" times of yesteryear can be revived through wonderful cake recipes that made the windows of confectioneries such as Capșa, Nestor, Suchard. Amandina is a simple almond flour cake (almond flour) and chocolate, which arrived in the Romanian Principalities in the second half of the 19th century, on a French chain, because many Romanian confectioners or those settled in Bucharest were already training in Paris.

Grigore Capșa, for example, had been sent to study at the "Maison Boissier", and the skill acquired there allowed him to present his products inclusive at the Paris Exhibition of 1889.

Amandine with chocolate ganache

The necessary ones: top - 8 eggs, 8 tablespoons sugar (about 240 gr), 4 tablespoons oil, 8 tablespoons almond flour (100 gr), 1 teaspoon salt, 4 tablespoons cocoa (100 gr) butter cream - 500 gr butter unsalted, 200 gr powdered sugar, 3 tablespoons cocoa, 3 egg yolks, 1 ampoule of rum essence glaze (ganache, fondant) - 500 gr household chocolate, 50 ml sour cream syrup - 500 ml water, 300 gr sugar, 50 ml cappuccino, 50 ml rum or 1 ampoule of rum essence.

Matching the cake: Beat the egg whites first, then add the egg yolks and almond flour, then mix lightly with cocoa and baking powder. The composition is poured into a tray that is put in the oven to obtain a fluffy top. Meanwhile, prepare the syrup with which the top will be combined, this being made of water boiled with sugar and coffee or cappuccino, at the end adding a few drops of rum essence. The cream is made from soft unsalted butter - at room temperature - mixed with powdered sugar, mixed until the sugar dissolves, then add in turn the beaten egg yolks, cocoa and again rum essence, then continue mixing until you get a fine cream and silky. And the glaze is, in fact, a ganache of properly chopped household chocolate before serving with very little greasy cream at bain marie. Some refined confectioners also put orange peel and grated on the counter and use other fine liqueurs instead of rum essence. The best known of these is Grand Marnier, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle and made from a mixture of cognac, distilled essence of bitter oranges and brown cane sugar.

The necessary ones and the sweetness match: „12 eggs are beaten with 300 gr of sugar, flour is added as much as it contains (up to 200 gr), it is poured into a tray lined with flour, it is put in the oven on low heat for about an hour. After removing, cut into rectangular pieces, which are sprinkled with fruit syrup in which a few drops of rum were placed and then overlap two with butter cream in the middle. Glaze with fondant or immerse in chocolate cream. Leave to cool for a few hours before serving. (Marie Iliescu - Recipes for cakes, dishes, appetizers, steaks, ice cream, jams, manuscript f.a.).

Who doesn't know the famous chocolate cake whose cylindrical shape suggested that of the French military caps? In the last part of the 19th century, the meeting between the pagan-oriental aromas and the refinement of the great French gastronomy, doubled by a flawless technique, transforms the old kitchen into a modern and emancipated cuisine. Thus, dustuit is replaced by blanching, stew with cassoulet, and Turkish sherbets with desserts with famous names.

The "Take Ionescu" cake, created in 1908 by the confectioners of Bulevard, based on chocolate and, especially, pistachios, which the Romanian politician loved. "George Enescu" is another real "gâteau", invented especially for the great Romanian composer, squandering dark chocolate and oranges. And the "Carmen Sylva" cake, with coffee, chocolate and gold leaf essence, was conceived, long before, in 1893, at the request of King Carol, by the confectioners of the Royal Court, in honor of the Queen, who turned 50 years old. Of course, the passionate Queen Maria also had a recipe named after her, with walnut meringue and white chocolate cream.

In 1920, on the occasion of Marshal Joffre's visit, the famous chocolate cakes were launched in Capșa, which still bear his name today. (The cake was smaller because the Marshal was diabetic!) It was nothing accidental, but a continuation of an old tradition. Grigore Capșa had once been sent to study at the "Maison Boissier" in France, and his skill allowed him to present Romanian products at the Paris Exhibition of 1889.

The original recipe for JOFFRE CAKE

Here is the recipe in the version of Mrs. Silvia Faur, whose aunt once intersected with the kitchen of the Royal House.

ingredients: 250 grams of butter, 6 homemade eggs, 250 grams of powdered sugar, 50 grams of cocoa as black as possible, 100 grams of caster sugar, 5 tablespoons of water and a tablespoon of flour.

Cream: Mix cocoa with caster sugar and water and simmer. Rub the butter (of course, cow's butter, 100% natural) foam with powdered sugar, adding, in turn, the yolks. Mix with cold cocoa.

leaf: ¾ from the cream is put in the fridge. In ¼ cream add a tablespoon of flour and egg whites foam. Bake at the right heat. Do not open the oven for the first 15 minutes. Cold, dress with cream. It may or may not be glaze with natural cream. ”

Nestor, Capșa, Angelescu, Zamfirescu, Union, Scala, Suchard… These were just some of the famous confectioneries of Bucharest, where the good people enjoyed themselves in the 19th century and in the first half of the next one with chocolate delicacies, sherbets or whatever a "lemonade jam". The name "confectionery" comes from "cofeturi", a word from the old Romanian language, taken from the Greek language, which meant "candy, sugar", and at one point Bucharest was even called "the city of confectionery", he says. Kera Calița , jupâneasa de la Locanta Jariștea .

The fashion for sweets from Turkish Byzantium - baclavas and honey-drenched sarails, Lokum shit and other fragrant madness - had begun to fade in the face of French chocolate and "candy". Around the middle of the 19th century, the confectionery with the best reputation was "Giovanni". It belonged to an Italian and was located in the navel of the fair, on the Mogoşoaiei Bridge, just opposite the first building of the National Theater. Comorelli's confectionery and the "Elefterescu" confectionery competed with it.

On the ground floor of the Mica block was the prestigious Nestor confectionery, which perished after the 1977 earthquake. Initially, the confectionery was owned by a certain Mr. Cocărescu and the public was made up of businessmen, but especially of literary bohemianism. They talked loudly and customers often talked from table to table. It was a much less conventional audience than Capsa. Upstairs, the confectionery looked like an elegant brewery. She was visited by well-dressed gentlemen, with sticks and jobs, pedantically dressed, with handkerchiefs on their breast pockets or Swiss chain watches. Café-frappé and marzipan were served here, with straw stuck to the frosted glass of the probe, German and Czech beer, Italian vermouth and French Pernod, indigenous cognac, lemon pressé and oranjada, as witnesses of the time remember.

Despite the gloomy air of the new surrounding buildings, the respectable Nestor Confectionery, renamed "Republic", remained a temple of cakes and retained its class, decorated in the style of French cafes, with red velvet upholstered walls and curved wooden furniture. Not only the air of antiquity had been preserved, but also the elegant repertoire of fine cakes from the crystal gallantry, which carried his fame on, attracting the people of Bucharest who stubbornly carried on some of the elegance of the past, which - with all the poverty of the times we - continued to come here to enjoy a whipped cream - strong black coffee, made in the filter -, accompanying here the children who enjoyed happy confectionery, sugar and fine candy.

Mascot cake is a specialty of chocolate of the era - a kind of chocolate truffles. It was found in the big confectioneries in Bucharest, along with cream cataifuri, offers and other wonders. Both the mascots and the joffers are made up of a fine crunchy chocolate casing and a classic ganache filling - a fine, creamy, dark chocolate cream. It is made from quality chocolate, natural cream for whipped cream, sugar and a little butter. This cream includes candied orange peel, raisins soaked in Grand Marnier or Cointreau, as well as other candied fruit, such as glazed Maraschino cherries. The pets are the size of chocolate truffles. Another sweet star of the last century that I found at Nestor's were the Indians, in fact two round shells of eclair filled with cream and with a lid made of the same sublime chocolate ganache. The Carolinas were made of biscuit tops, sprinkled with rum essence, inserted with cocoa cream with cold butter, garnished with cream and grated chocolate. Originally, they had been an invention of Emil Frederic in his confectionery on Calea Victoriei, where he honored his customers with large cakes with cream mixed with glazed fruits, pistachios and raisins.

Memorable remained the multicolored glow of Nestor candies - renamed after the communist fashion "republican candies" - with aromas and shapes of fruit, yellow lemon slices with real lemon taste, orange orange slices, raspberries and blackberries, red and purple, fish almond-shaped whites, cylindrical "English candies," with molded flowers that looked cut like sweet Murano beads. Then the baptismal tablets, oval, white, pink and blue, brightly colored, fruit-shaped marzipans with transparent and glossy icing sugar, like glass, candied fruit, glazed chestnuts, fondants, chocolates of countless kinds. And the excellent cocoa with milk, or café frappéul, tall glasses with ice-cold filter coffee, "in which swam a large ball of vanilla ice cream, topped with whipped cream." Lots and lots of real cream! The old waitresses with impeccably starched white aprons and tight-fitting bonnets exclaimed approvingly when they asked for ice cream: "Well done, girls, the land is fresh!". Because three thin biscuits were stuck in the cream, which had kept their French name, langues de chats. The confectionery specialties were prepared according to old recipes, often by the same people from the time before 1948. They continued to be served at Nestor profiterol, cake and merengue-glacé, krantz, parfait Marechal de cacao, aerated, fine and at the same time crunchy, Bibescu cakes, which later, in order not to upset the fishermen's ears, were called "Tosca" - with a countertop, fondant, cocoa cream and a generous tip of natural, vanilla cream, in the shape of an ear of wheat-, almonds, hazelnuts of finely powdered forest with salt.



Comments:

  1. Duran

    Remarkable, the very valuable thought

  2. Raul

    Bravo, this great thought will come in handy

  3. Stirling

    Bravo, I think this is the admirable thought



Write a message