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Katy cake

Katy cake


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First rub the margarine foam, eggs and sugar, then add the warm milk and ammonia, and finally add the sifted flour; we must obtain a homogeneous ball of dough, which will be divided into 3 equal parts, and they are stretched with the rolling pin, and in turn baked sheets on the bottom of the tray.

Each sheet is kept for about 10 minutes on medium heat, so that it browns a little ... the sheet must be pricked with a fork, because otherwise air bubbles will result.

After baking the sheets, we choose the one that is less successful (it is broken or burned), we grind it with a robot or even by hand, then we mix it with 1/2 cup warm milk, 1/2 powdered sugar, 2 tablespoons sifted cocoa, sour jam to taste and 1/2 packet of margarine!

With this composition we fill the remaining 2 sheets.

To finish the cake we will prepare a meringue from egg whites with sugar, beaten well, well, which we spread evenly over the cake; at the end, in order to obtain the marbled aspect of the cake, we make a cocoa glaze (rub 3l powdered sugar + 1 lg cocoa + 1 lg warm water + 2 lg oil) and, we spread this cocoa glaze with a fork over the meringue foam .


Motzaneasca Cake (Katie Teszta)

From the ingredients on the counter, knead a soft dough that is divided into three, two equal parts and a larger one, each stretching the size of a tray and baking on its back. Before putting it in the oven, push it with a fork.

The largest sheet as well as the edges of the other sheets (cut to fit in the tray) are crushed and placed in a bowl. Pour the rum over the crushed sheet. Meanwhile, boil the 2 tablespoons of cocoa with 3 tablespoons of sugar and 2 tablespoons of water, and when it is ready (boil until the sugar melts maybe 2 minutes) pour over the crushed sheet. Then rub the frothy butter with the 200 gr powdered sugar and put it on the crushed sheet, mix it.

Then put the first sheet in the tray, grease it with apricot jam and put the cream. Over the second sheet, put plenty of apricot jam again and put it in the tray over the cream, but be careful with the side greased with the jam down, ie glued to the cream.

Then beat the three egg whites on the steam bath (I put 5) with 25 g of sugar. When it is ready, place it over the cake in the tray and leave it for 24 hours until it is cut. Grate chocolate or put cocoa, or any other decoration you want.


Category: Retete

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When we buy eggs, we all want to make sure we have chosen the freshest ones. The stamp on the egg does not guarantee at all a table egg of the category selected with freshness & # 8230 Read the article & raquo

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When he divorced after 16 years of marriage, a man realized how many mistakes he had made during his marriage and compiled a list of tips for & # 8230 Read Article & raquo


Preparation of Tuxedo Cheesecake with chocolate

Prepare wet black top

Preheat the oven to 175 degrees Celsius and prepare a square baking dish with a side of 17 cm which is lined at the base with baking paper. Mix flour, cocoa, baking soda and salt in a bowl. The egg is mixed with the sugar. www.simonacallas.com Add the oil, vanilla, yogurt, then the dry ingredients. Pour the composition into the mold and place in the oven for 15-20 minutes. Do not overcook it, as it dries and must remain moist. When ready, remove the mold from the oven and allow to cool completely.

Preparation of chocolate cheesecake

Melt the chocolate without getting hot! The cream cheese is mixed with the sugar, vanilla is added, then the melted chocolate. www.simonacallas.com At the end, add the whipped cream with a spatula. Take a look at the images below for how fine this cream is. The composition is poured into the tray, over the counter, leveled and left to cool.

Preparation Fine white chocolate cream

The white chocolate melts without getting hot! Mascarpone is mixed with powdered sugar. Add vanilla, hot water, mix. Then add the chocolate. www.simonacallas.com Turn off the mixer, take a spatula with which to incorporate the cream, and at the end add the chocolate flakes. In the clip below (filmed before I add the chocolate flakes) you can see how transparent this cream is. I can't tell you the taste, it's like fine and delicious ice cream. If you can't find chocolate flakes, you can put dark chocolate on the grater. The composition is placed over the chocolate cheesecake, leveled and left to cool.

Icing preparation

Melt the dark chocolate, add the oil, mix well. www.simonacallas.com The glaze must be fluid enough to flow. Add enough oil to fluidize. Be careful, if you use chocolate with more than 40% cocoa, the icing will harden in the refrigerator and will be difficult to cut.

Melt the white chocolate as well. It can then be transferred to a cone made of baking paper or to a decorative bag, cut very slightly at the end, or a teaspoon can simply be used to form those spirals.

To obtain this spiral icing, the bitter and white chocolates must be melted at the same time. www.simonacallas.com Bitter chocolate is poured into the pan and spread over the entire surface. Immediately afterwards, spirals are formed with white chocolate. Let the cake cool until the icing hardens. It can then be removed from the mold, portioned and served.

If you like my recipes, please Like and follow my facebook page Simonacallas, where I offer you every day sources of inspiration for the menus of the day, menus of occasion or recipe it's special. I also invite you to join the SimonaCallas Grup Oficial, where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.


Katy or the crushed sheet cake & # 8211 a delicious homemade cake from Hungarian cuisine! Good appetite!

For sheets: Knead a dough of all ingredients by hand.

At first it will give the impression that it does not bind, but insistâ & # x20AC; & # x2122; the dough thus obtained is divided into 4 equal pieces.

Then take a ball of dough and spread a sheet on the back of the tray. I did not grease the tray with anything, because the dough has enough fat and the sheets will not stick. Prick the sheet from place to place with a fork so that it does not swell and bake at 180 degrees. It's ready in about 10 minutes, when it starts to brown.

When it is cooked, we pass the blade of the knife around it under the sheet, in order to peel it off and then let it "flow" on a wooden board. We do the same with the other sheets. It is advisable to wipe the tray with a napkin before spreading the next sheet. Then, once removed from the oven, place the sheets to cool side by side and not on top of each other.

For the cream: One of the 3 baked sheets (which seems to you to have come out the ugliest :)) is finely crushed by hand or with a robot, after it has cooled. Union marinade together with powdered sugar, jam, cocoa and milk put in a saucepan on the fire and boil. Mix well and add, according to taste, rum essence. Extinguish the fire and leave the mixture to cool. Then add the crushed sheet and mix well.

For meringue: Put in a saucepan on steam, egg whites and powdered sugar at once. Mix on steam, with the mixer at maximum speed, until the meringue gains consistency. Towards the end, add the lemon juice. We need to get a strong meringue that doesn't flow even if we turn the pan upside downâ & # x20AC; & # x2122;

Assembly: The cream is divided in two and spread between the 3 cooled sheets.

Press the sheets well, to stick the cream. Above the last sheet, spread the meringue and grate the chocolate on top.

Keep the cake cold. We leave it in the fridge overnight to "syrup" the sheets of cream. They will be crispy at first and will remain somewhat strong… but soft enough to be cut. We cut it with a knife always passed through hot water, so as not to stick the meringue.


First of all, the sheets are prepared:

First I extinguished the baking powder with a little lemon juice.
Then I mixed all the ingredients: egg yolks, sugar, margarine, grated lemon peel, flour and baking powder.
I mixed them well, added a tablespoon of milk and kneaded a crust which I divided into 3.

I spread out 3 sheets. They stretch very easily due to the fat in the shell, I spread them directly on the baking paper on which I sprinkled some oil as a precaution. And I baked them at the right heat (350 F) for about 8-10 minutes.

The sheet is crushed and softened with warm milk. Add cocoa, jam, rum essence + rum, sugar and butter.
At first I thought I would rub the foam on them but after that I said it would work without soiling a dish.

The resulting cream is spread over a sheet. Place the other sheet and put a little harder on them to catch the 3 parts. I covered a book (not too thick) with aluminum foil and put it over the cake.

On the steam, beat the egg whites with the salt powder and then the powdered sugar and the lemon splashes. You need to get a hard, strong foam.
With this foam, cover the cake according to your imagination.

And decorate the Kati cake with chocolate or cocoa flakes. I put both pieces of chocolate and cocoa.

Kati cake can be served immediately, but it is better to leave it for 1 hour, 2 to sit.


Recipes with schismatic daisy


Initially Emilia wanted to make Foam Cake. It had to be a surprise because I wasn't home. This time she couldn't because she put more lard in the dough and they all crumbled. In fact two, because he didn't bake the third one.
The next day I went to work because no, I still needed a cake. In fact, I said let's do both, to see where and what went wrong.
This time the beautiful sheets came out and I baked the rest of the dough left from it. So I had four sheets for the cake with foam. I put one in the cream and I needed another cream, so I made a vanilla one. That's the story of this cake.


Ingredient:
I calculated the ingredients for four sheets:
800gr flour, 270gr lard or margarine, 200gr sugar, 300ml milk, 4 eggs
Cream: 1 safarmata sheet, 200ml milk, 250gr butter, 150gr sugar, 2 tablespoons jam, 2 tablespoons cocoa, 100ml coffee, rum essence, a handful of chopped walnuts
Vanilla cream: 4 egg yolks, 500ml milk, 1/2 vanilla stick, 150gr sugar, 4 tablespoons flour, 200gr butter.
Bezea: 8 egg whites, 400gr sugar, lemon juice


Kati & # 8211 cake contest with prize reading

Update: My dears, thank you very much for participating. We have the winner:

Mama, grandmother, maya, hello, mother or mother…. Anyway I would say, she is that being with gentle eyes and hardworking hands, always serene and tireless, who loves us unconditionally and is waiting for us every time with so much impatience and love. , spinning like a bee next to the hive, to prepare everything "that children like"… .. at least it was and will remain for me mom. He really liked to make us goodies, to bake, to knead, to mix. In that small kitchen, equipped only with a stove with a hob, my mother made the best pies and cakes, and when I went to her, she smelled my nose, right from the gate. she was preparing every time with everything she knew I liked, like a little queen. She prepared all her life, at home, cheese, yogurt, sour cream, butter, with milk from the sheep she had kept and cared for, although she had remained a young widow… she was never scared of work.
Kati's cake was Lulu's cake for her… that's how she caressed me and because sweets were my great passion, Lulu told her. It's as if I see her preparing all the ingredients on the table like a hobby and covata… covata was sacred. She also prepared them "from the eyes" and matched them to taste and as she felt the dough or cream… for sheets mix approx. half a kg. of flour with a baking powder. After mixing them a little, add sugar, about 150 grams, lemon peel, 3 yolks from the chicken in the yard, butter, about 200 grams. and sour cream, until the dough is softer… about 3-4 tablespoons. Mix them all well in the bowl and then divide the dough into 3 and bake one at a time, on the bottom of a tray lined with fat and flour, one sheet at a time, appropriately thick. Each sheet was pricked with a stick, in several places and left in the oven for about 10 minutes.
He did everything with so much lightness and serenity, without rushing… I squatted by the stove and watched her cook with love for me.
For the cream, beat well about 150 gr. powdered sugar with the egg whites above, add crushed biscuits, about 200 gr. and two tablespoons of cocoa, one of the leaves, still crushed, a few sour cherries, to taste and 3-4 tablespoons of apricot jam or whatever other jam he had then. He made a cream of stronger consistency, which was spread between the other two remaining sheets and which he previously syruped with rum, and on top, he made a snow-white glaze, from 3-4 egg whites beaten with foam and in which he put sugar to taste. about 8-9 tablespoons. Sprinkle grated chocolate over it, brought by us or my aunt. I wanted a square, but the rest was nice in the fridge or cellar, until the next day, when it was a real treat.
Mamaie also made cheeses, sweet cheese and raisins pie, ripe apples and other goodies… but these are other stories.
She's been gone for a few years, but every now and then I make a recipe of her own and I remember her just as serene, warm and dignified… .. I hope that one day someone will remember her. by me, just as beautiful.

Note the recipes of grandparents and mothers… are unique!
Have a good appetite!

I have some pictures with the Kati cake that my mother sometimes makes (for the big holidays but also when she misses us and we ask her to do it for us). You have to come up with the recipe, that is, put a comment that includes the recipe.

And because it's easy to copy / paste on the net, in order to have a chance at the book in my personal library (book with and about food, of course), you have to put a story next to the recipe. Any story about food. The contest is open until today, January 11, 2013 at 10 pm. I will give the prize to whoever I want, according to how much I will like the story. Remember, story without prescription and recipe without story do not enter the contest. In order to receive the prize, you must leave a valid e-mail address in the corresponding field from the comments and a correspondence address located on the territory of Romania. Good luck and be healthy.


KATI cake

Today I surprised my husband and not only, with this cake that I had heard was his favorite as a child. Until today, I didn't know how it tasted, what it looks like, although I had the recipe for some time. So I got to work and it was worth it. It's a delicious cake, very easy to make and unpretentious that I thought I would post with pictures, maybe someone doesn't know it yet (like me).

So the ingredients for the sheets:
3 yolks
150 g margarine or butter
150 g sugar
500 g flour
a lemon
1 baking powder (I put a full teaspoon, because I didn't have it in the envelope)
1 tablespoon milk

[attachmentid = 88380]
The picture also shows cocoa, but we don't need it for leaves.

First I extinguished the baking powder with a little lemon juice.

Then I mixed all the ingredients: egg yolks, sugar, margarine, grated lemon peel, flour and baking powder.

I mixed them well, added a tablespoon of milk and kneaded a crust which I divided into 3.

Thumbnails attached

# 2 Leea

I spread out 3 sheets. They stretch very easily due to the fat in the shell, I spread them directly on the baking paper on which I sprinkled some oil as a precaution.

And I baked them at the right heat (350 F) for about 8-10 minutes.

Thumbnails attached

# 3 Leea

we grind a sheet
150 ml of warm milk
3 tablespoons cocoa
2 tablespoons peach / apricot jam (sour)
150 g sugar
150 g butter
o lingura esenta rom
a teaspoon of rum, or how you have the inspiration to come out as fragrant as that is the idea

The sheet is crushed and softened with warm milk.

Add cocoa, jam, rum essence + rum

sugar and butter.
At first I thought I would rub the foam on them but after that I said it would work without soiling a dish.

Thumbnails attached

# 4 Leea

# 5 Leea

Let's continue: The resulting cream is spread over a sheet.

Place the other sheet and put a little harder on them to catch the 3 parts. I covered a book (not too thick) with aluminum foil and put it over the cake.

Then we make a blanket from:

the 3 remaining egg whites
a pinch of salt
a cup of powdered sugar (or to everyone's taste)
a few drops of lemon juice

On the steam, beat the egg whites with the salt powder and then the powdered sugar and lemon splashes.

You need to get a hard, strong foam.

With this foam, cover the cake according to your imagination.

And garnish with chocolate or cocoa flakes. I put both pieces of chocolate and cocoa.

Thumbnails attached

# 6 Leea

Let the cream harden to cool:
I didn't have the patience and cut it off after an hour.

My conclusion: Delicioaaaasa & # 33

Husband's conclusion: I had refined tastes since childhood.

Thumbnails attached

# 7 Leea

Self-criticism: Although the husband said that he came out exactly like the one he knows, I have something to comment on.

1. The cake didn't turn out very high and I think that my tray is a little bigger and next time I think of using a smaller one by a few cm.

2. I will put less milk in the cream, now I put about 150 ml, I think I will put 100 max only enough to soften the sheet a little. The cream hardens in the fridge but today I kept the plate on the table and after an hour it softened
a little and because the sheets remain crispy, the cream should be thicker in my opinion. The truth is that I cut it quickly, I'll see how it is tomorrow.

3. And so as not to be discouraged and give up before trying, I tell you that I ate a whole row of cake from the first tasting. This evening my sister passed by me and when I saw her praising her, I would have taken her again. I refrained heroically.

P.S. I can't wait for it to come tomorrow morning, so I can enjoy it without remorse next to coffee.

# 8 Aphrodite

Leea, f. flour and I am convinced that it is good.
I also like the ingredients and the look.

I wrote down the recipe and I hope it's her turn.
There are some recipes that I like so much, but when I make them, I have no idea.
Maybe when my family grows up and I have a pope's dinner, as if I'm not stuck with recipes and cravings (especially)

Leea, CONGRATULATIONS and THANKS for recipe and pictures & # 33 [attachmentid = 88406]
Good luck & # 33

PS. I can't wait for tomorrow's verdict & # 33

Edited by Aphrodite, 06 March 2007 - 08:45 AM.

# 9 Higeia

"Brighten the days of your life, and they will no longer be what they are" Chateaubriand
Good luck Higeia

# 10 Adriana Nicoleta

# 11 s_27688

# 12 good

I can testify that this cake is very tasty and not nauseous at all. it was the "New Year's Eve" cake at our house. now I know her name
my mother used to do it in a large tray and it seems quite tall to me. maybe the foam came out higher than on New Year's Eve, he still had egg white from the mayonnaise and he put them all here. above it was chocolate.

about the foam I can say that it keeps very well for several days, it does not leave, it does not soften, it is only good.

I can give you other suggestions: in one year he put almond essence in cream instead of rum essence. I was completely miserable then (I was a child) and I only ate foam but now I tell you it fits very well.

maybe I'll start doing it too (as it's a post now) and I'll show myself with pictures too. if I don't make my mother do it

# 13 Happy.

It's one of the best cakes.

No, they do not remain crispy, in 1-2 days it is delicious - insane. Then it can be easily cut without breaking the sheets.

And in terms of the "height" of the cake, the higher the cream, the higher it is.

Come on, see her too Kati a mea which is taller and browner.

# 14 Leea

Girls, I'm glad I reminded you of this cake, which is really a delight.
I don't know how I haven't known about it until now, especially since I'm a fan of the essence of rum in cakes. In fact, I grew up in another part of the country, in the part of Moldova and there the cozonacs are in power. Sotzul is from Transylvania and for me Transylvania, in the culinary field of course, is associated with good cakes.
Returning to the subject, I want to thank Adriana first for fixing my "quote".
Thanks Adraiana, you are a darling

Higeia, the egg white glaze is really made on steam as mentioned by Medea and Boni.
A glossy glaze comes out that does not soften, rather it hardens a little when you let it cool.
In my opinion, this icing with the cake works very well because it is not worth replacing.
And I'm sure one of the reasons why it was preferred to soy is this foam.
But if you want you can try for example the version of cocoa glaze that Happyalex mentioned.

Medea, the idea with cherries in cream is welcome, once I will try, especially since I like cherries in cakes. Harder with the half that doesn't really like the sour taste but I convince him somehow.
As for Eugenia and this cake. That was my first impression at the first mouthful of this fry and the first impression matters.

Boni, I'm waiting for you to make the cake and put pictures so I can see how this cake comes out of the hand of someone who is familiar with it and knows what it should look like .. & quottraditional & quot I mean.

Happyalex looks good & quotKati of yours & quot, I knew there are many of you who know about this recipe but as I did not know about it I allowed myself to believe that there are others like me and I posted it. I hope to have 2 more days to enjoy it in the younger version.

Aphrodite is in the same situation with you. Our family is only 2, me + him, and I like to cook especially cakes and sometimes I have to go to my mother with a tray because there is more crowds to have someone to eat the cakes. But sometimes, in some cases, as it is now, it seems like I would like something left over from the cake for tomorrow or even the day after tomorrow, because I heard that it is getting better but the hopes are a bit weak.


KATI cake

Today I surprised my husband and not only, with this cake that I had heard was his favorite as a child. Until today, I didn't know how it tasted, what it looks like, although I had the recipe for some time. So I got to work and it was worth it. It's a delicious cake, very easy to make and unpretentious that I thought I would post with pictures, maybe someone doesn't know it yet (like me).

So the ingredients for the sheets:
3 yolks
150 g margarine or butter
150 g sugar
500 g flour
a lemon
1 baking powder (I put a full teaspoon, because I didn't have it in the envelope)
1 tablespoon milk

[attachmentid = 88380]
The picture also shows cocoa, but we don't need it for leaves.

First I extinguished the baking powder with a little lemon juice.

Then I mixed all the ingredients: egg yolks, sugar, margarine, grated lemon peel, flour and baking powder.

I mixed them well, added a tablespoon of milk and kneaded a crust which I divided into 3.

Thumbnails attached

# 2 Leea

I spread out 3 sheets. They stretch very easily due to the fat in the shell, I spread them directly on the baking paper on which I sprinkled some oil as a precaution.

And I baked them at the right heat (350 F) for about 8-10 minutes.

Thumbnails attached

# 3 Leea

we grind a sheet
150 ml of warm milk
3 tablespoons cocoa
2 tablespoons peach / apricot jam (sour)
150 g sugar
150 g butter
o lingura esenta rom
a teaspoon of rum, or how you have the inspiration to come out as fragrant as that is the idea

The sheet is crushed and softened with warm milk.

Add cocoa, jam, rum essence + rum

sugar and butter.
At first I thought I would rub the foam on them but after that I said it would work without soiling a dish.

Thumbnails attached

# 4 Leea

# 5 Leea

Let's continue: The resulting cream is spread over a sheet.

Place the other sheet and put a little harder on them to catch the 3 parts. I covered a book (not too thick) with aluminum foil and put it over the cake.

Then we make a blanket from:

the 3 remaining egg whites
a pinch of salt
a cup of powdered sugar (or to everyone's taste)
a few drops of lemon juice

On the steam, beat the egg whites with the salt powder and then the powdered sugar and the lemon splashes.

You need to get a hard, strong foam.

With this foam, cover the cake according to your imagination.

And garnish with chocolate or cocoa flakes. I put both pieces of chocolate and cocoa.

Thumbnails attached

# 6 Leea

Let the cream harden to cool:
I didn't have the patience and cut it off after an hour.

My conclusion: Delicioaaaasa & # 33

Husband's conclusion: I had refined tastes since childhood.

Thumbnails attached

# 7 Leea

Self-criticism: Although the husband said that he came out exactly like the one he knows, I have something to comment on.

1. The cake didn't turn out very high and I think that my tray is a little bigger and next time I think of using a smaller one by a few cm.

2. I will put less milk in the cream, now I put about 150 ml, I think I will put 100 max only enough to soften the sheet a little. The cream hardens in the fridge but today I kept the plate on the table and after an hour it softened
a little and because the sheets remain crispy, the cream should be thicker in my opinion. The truth is that I cut it quickly, I'll see how it is tomorrow.

3. And so as not to be discouraged and give up before trying, I tell you that I ate a whole row of cake from the first tasting. This evening my sister passed by me and when I saw her praising her, I would have taken her again. I refrained heroically.

P.S. I can't wait for it to come tomorrow morning, so I can enjoy it without remorse next to coffee.

# 8 Aphrodite

Leea, f. flour and I am convinced that it is good.
I also like the ingredients and the look.

I wrote down the recipe and I hope it's her turn.
There are some recipes that I like so much, but when I make them, I have no idea.
Maybe when my family grows up and I have a pope's dinner, as if I'm not stuck with recipes and cravings (especially)

Leea, CONGRATULATIONS and THANKS for recipe and pictures & # 33 [attachmentid = 88406]
Good luck & # 33

PS. I can't wait for tomorrow's verdict

Edited by Aphrodite, 06 March 2007 - 08:45 AM.

# 9 Higeia

"Brighten the days of your life, and they will no longer be what they are" Chateaubriand
Good luck Higeia

# 10 Adriana Nicoleta

# 11 s_27688

# 12 good

I can testify that this cake is very tasty and not nauseous at all. it was the "New Year's Eve" cake at our house. now I know her name
my mother used to do it in a large tray and it seems quite tall to me. maybe the foam came out higher than on New Year's Eve, he still had egg white from the mayonnaise and he put them all here. above it was chocolate.

about the foam I can say that it keeps very well for several days, it does not leave, it does not soften, it is only good.

I can give you other suggestions: in one year he put almond essence in cream instead of rum essence. I was completely miserable then (I was a child) and I only ate foam but now I tell you it fits very well.

maybe I'll start doing it too (as I'm posting now) and I'll show myself with pictures too. if I don't make my mother do it

# 13 Happy.

It's one of the best cakes.

No, they do not remain crispy, in 1-2 days it is delicious - insane. Then it can be easily cut without breaking the sheets.

And in terms of the "height" of the cake, the higher the cream, the higher it is.

Come on, see her too Kati a mea which is taller and browner.

# 14 Leea

Girls, I'm glad I reminded you of this cake, which is really a delight.
I don't know how I haven't known about it until now, especially since I'm a fan of the essence of rum in cakes. In fact, I grew up in another part of the country, in the part of Moldova and there the cozonacs are in power. Sotzul is from Transylvania and for me Transylvania, in the culinary field of course, is associated with good cakes.
Returning to the subject, I want to thank Adriana first for fixing my "quote".
Thanks Adraiana, you are a darling

Higeia, the egg white glaze is really made on steam as mentioned by Medea and bons.
A glossy glaze comes out that does not soften, rather it hardens a little when you let it cool.
In my opinion, this icing with the cake works very well because it is not worth replacing.
And I'm sure one of the reasons why it was preferred to soy is this foam.
But if you want you can try for example the version of cocoa glaze that Happyalex mentioned.

Medea, the idea with cherries in cream is welcome, once I will try, especially since I like cherries in cakes. Harder with the half that doesn't really like the sour taste but I convince him somehow.
As for Eugenia and this cake. That was my first impression at the first mouthful of this fry and the first impression matters.

Hi, I'm waiting for you to make the cake and put pictures so I can see how this cake comes out of the hand of someone who is familiar with it and knows what it should look like .. & quottraditional & quot I mean.

Happyalex looks good & quotKati of yours & quot, I knew there are many of you who know about this recipe but as I did not know about it I allowed myself to believe that there are others like me and I posted it. I hope to have 2 more days to enjoy it in the younger version.

Aphrodite is in the same situation with you. Our family is only 2, me + him, and I like to cook especially cakes and sometimes I have to go to my mother with a tray because there is more crowds to have someone to eat the cakes. But sometimes, in some cases, as it is now, it seems like I would like something left over from the cake for tomorrow or even the day after tomorrow, because I heard that it is getting better but the hopes are a bit weak.


Recipes with schismatic daisy


Initial Emilia a vrut sa faca Prajitura cu spuma.Trebuia sa fie o surpriza pentru ca eu nu eram acasa.De data asta nu i-a reusit pentru ca a pus mai multa untura in aluatul de foi si s-au sfaramat toate.De fapt doua,pentru ca pe a treia nu a mai copt-o.
A doua zi am trecut eu la treaba ca na,trebuia totusi o prajitura.De fapt am zis sa facem amandoua,sa vada unde si ce a gresit.
De data asta au iesit foile frumoase si am copt si restul de aluat ramas de la ea.Astfel am avut patru foi pentru prajitura cu spuma.Una am pus-o la crema si mai trebuia o crema,asa ca am facut una de vanilie.Asta e povestea acestei prajituri.


Ingredient:
Am calculat ingredientele pentru patru foi:
800gr faina,270gr untura sau margarina,200gr zahar,300ml lapte,4 oua
Crema: 1 foaie safarmata,200ml lapte,250gr unt,150gr zahar,2 ling gem,2 ling cacao,100ml cafea,esenta de rom,un pumn de nuci tocate
Crema de vanilie: 4 galbenusuri,500ml lapte,1/2 baton vanilie,150gr zahar,4 ling faina,200gr unt.
Bezea: 8 albusuri,400gr zahar,zeama de la o lamaie


Video: Katy and Dad play Challenge Cake


Comments:

  1. Moogugul

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  2. Mufidy

    Ooooo ... super! thanks! ))

  3. Mezijar

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  4. Carel

    you are not similar to the expert :)

  5. Qudamah

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