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Heart attack

Heart attack


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For the pandispan, beat the eggs with the sugar and salt until the composition thickens and it will have a lemon-yellow color. Mix the flour with cocoa and put a little in the egg composition, mixing lightly with a spatula, taking care not to "deflate" the composition, it must be soft and fluffy. Divide the composition into two trays with different sizes (if you do not have a heart shape, after which you will cut), trays that you have already put baking paper and bake in the preheated oven at 160C for about 45 minutes (depending on the oven of each, try with a knife tip if it is baked well). When you take the pandispan out of the oven, turn the shape slightly and then gently pull out the baking paper, letting it cool. When they have cooled, wrap them in transparent foil and leave it until the next day to make the cake.

Cream: in a saucepan, mix the flour with the sugar and put this saucepan in a pot of boiling water (bainmarie). Put the warm milk and mix until the cream thickens. Beat the yolks, add a little hot cream, stirring, then pour into the composition, leaving it on the fire for about 4-5 minutes (also in the bain-marie). Take the pan off the heat and put half of the chocolate that you have already broken into small pieces and mix until smooth. Melt the rest of the chocolate over low heat and allow to cool. Mix the butter and sugar with the robot until it becomes a fluffy composition, then add the melted chocolate. Try the cream to see if it has cooled well, then add the butter composition, stirring lightly with a spatula. Cut the tops horizontally, then place in the final tray where the cake will remain, the first half of the large top, sprinkle it with a little milk mixed with cocoa, put some of the cream, then the second half of the large top, sprinkle again with milk and again cream. Do the same with the second heart-shaped countertop.

For the icing: melt the chocolate with the butter over low heat (or bain-marie), then remove from the heat and add the sugar and vanilla and brandy. you will get a thicker icing, if you want more liquid, add 1-2 tablespoons of warm milk.

Cover the cake with icing while still warm and leave for 1-2 hours before garnishing it with whipped cream or other garnishes. It is preferable to leave it in the fridge overnight, it will be much easier to cut the next day.



Method of preparation

Pandispan: I separated the egg whites from the yolks, I beat the egg whites with a pinch of salt, sugar until it became foam, I rubbed the yolks with the remaining sugar and sunflower oil, I mixed them from the bottom up, I added vanilla, lemon peel, flour and starch, baking powder and limoncello. I put it in the preheated oven at 180 degrees for 40 minutes. Panna cotta cream: I cut mango cubes, I added liquid cream, sugar and lemon juice and I put it in the juicer. I soaked the gelatin sheets in cold water and heated the composition a little (I didn't boil it), I also added the soaked gelatin sheets and I homogenized it, it became like a warm sauce. I put it in the fridge for 5 minutes until I assembled it. I cut a sheet of pandispan and placed it in the shape of a cake, I watered it with syrup, I also placed the strawberries on the side, I poured my panna cotta composition and I put it in the freezer for 10 minutes. It hardened and I placed the other slice of pandispan in syrup, I placed fruit and drained the gelatin prepared with strawberry juice. I also prepared roses and fondant marshmallow leaves. I dissolved the caramels with the liqueur on the steam bath and then I added 200 gr of powdered sugar. I worked with the rest of the powdered sugar until it stuck to my hands and left it to rest at night in transparent foil, then I made balls that I spread with wood and spun like rose petals. I greased them with a brush with a little Alchermes liqueur and placed them over the cake. I did the same leaves, only I used mint syrup.


Method of preparation

Pandispan: I separated the egg whites from the yolks, I beat the egg whites with a pinch of salt, sugar until it became foam, I rubbed the yolks with the remaining sugar and sunflower oil, I mixed them from the bottom up, I added vanilla, lemon peel, flour and starch, baking powder and limoncello. I put it in the preheated oven at 180 degrees for 40 minutes. Panna cotta cream: I cut mango cubes, I added liquid cream, sugar and lemon juice and I put it in the juicer. I soaked the gelatin sheets in cold water and heated the composition a little (I didn't boil it), I added the soaked gelatin sheets and I homogenized it, it became like a warm sauce. I put it in the fridge for 5 minutes until I assembled it. I cut a sheet of pandispan and placed it in the shape of a cake, I watered it with syrup, I also placed the strawberries on the side, I poured my panna cotta composition and I put it in the freezer for 10 minutes. It hardened and I placed the other slice of pandispan in syrup, I placed fruit and drained the gelatin prepared with strawberry juice. I also prepared roses and fondant marshmallow leaves. I dissolved the caramels with the liqueur on the steam bath and then I added 200 gr of powdered sugar. I worked with the rest of the powdered sugar until it stuck to my hands and left it to rest at night in transparent foil, then I made balls that I spread with wood and spun like rose petals. I greased them with a brush with a little Alchermes liqueur and placed them over the cake. I did the same with the leaves, only I used mint syrup.


Strawberry heart cake

For pandispan: 200 gr flour 00. 50 gr starch. a sachet of baking powder. 4 fresh eggs. 200 ml of rice or sunflower oil. grated peel of 2 lemons. half a vanilla pod. 5 tablespoons limoncello. For the limoncello bath: 300 ml of water. 100 gr sugar to taste. 5 tablespoons limoncello. For pastry cream with limoncello: 500 ml milk. 3 yolks. 100 gr sugar. grated lemon peel. a vanilla pod or vanilla essence. 50 gr starch. 200 ml whipped cream. 3 tablespoons limoncello. For decoration: 500 gr strawberries. an envelope of gelatin. whipped cream if desired for the sides.


The cake, the heart of an anniversary

For each person, the most important events in life are always accompanied by a cake. The symbolism and tradition that this culinary goodness carries offers a feeling of hope, trust and fulfillment. Anniversaries are an opportunity to be surrounded by the closest people and to enjoy with them. What could be more enchanting than a party where each guest feels special and has the best snacks? In order to understand the professionalism that can be found and revolves around a cake, Art Dessert comes with the most interesting offer on the market, which satisfies even the most demanding tastes.

Why is the cake indispensable?

Nothing can be more beautiful than the moment when the moments that are celebrated pass before your eyes, the joy you are surrounded by and the desires that that blown candle fulfills. The tradition has been preserved and the moments of delight that were lived in childhood are constantly revived. The cake is perfect for anyone, regardless of age. This is for the "child" of each. The fact that a cake is considered the heart of an anniversary is not a truthless expression. The talent of the confectioners is found in the chemistry of the ingredients used and in the decor that sends the guests into the mind and mood of that event.

What gives a cake quality?

To understand why a cake is more than just a preparation it is necessary to understand the processes and dedication that lies behind its realization. Based on an experience of over 15 years, Art Dessert has continued the tradition of recipes that were created with a lot of soul. The passion for culinary art and the great pleasure that can be found in this confectionery is felt in the harmony of the created tastes.

The attention paid to quality is proved by the laboratory at its disposal. It is equipped to the highest standards and meets the latest quality requirements. State-of-the-art technology and equipment are the result of investing in a passion and an activity done with a lot of love. The ingredients used are always well chosen and as fresh as possible. A continuous development and improvement of the confectioners makes the products offered by Art Dessert feel unprecedented tastes.

What kind of events are tortures for?

There is no time to celebrate something and the cake cannot be found. Art Dessert offers a personalized range of cakes. These can address events from all spheres, both personal and professional.

A birthday, a baptism, a wedding, a promotion, a partnership or many other holidays (Christmas, Easter, Halloween) can be a good time to enjoy a cake. The way the cakes are prepared can be adapted to the requirements of those who want to enjoy them. What is certain is that the opportunities can be numerous and a cake has never been a wrong solution.

What kind of cakes can be made?

Talent and experience are determining factors for the varied offer of Art Dessert. The cakes created can be very different in many ways. First of all, the size is one that varies considerably. This is an important factor when the number of guests is very large. This ensures the satisfaction of all guests. The shapes can be any more, from the classic round ones to square shapes.

Of great importance is the composition from which they are made. The variety of possible ingredient combinations is very large and ensures the magic of the taste that will be felt. The various countertops and mixes bring guests to a fantastic realm and the term "culinary art" is fully understood.

Translating a theme, an event or a mood into a cake is not an easy task. However, this is done with great care and dedication by the team of professionals from Art Dessert. Understanding the client's needs and good communication, helps to personalize as close as possible to the soul of the holiday. For example, a child's imagination flies to the most fantastic thoughts. The closeness that the little one feels for the characters of cartoons, fairy tales and TV heroes is very great. For these reasons, the Art Dessert team can successfully prepare various anniversary cakes, with Disney characters, Star Wars characters, Spiderman, etc. The variety of themes that can be done assures the client that he will find what he needs and matches the respective event. Also, romantic moments are a good opportunity to convey thoughts and feelings in the most "delicious" way. It is said that love passes through the stomach. So what could be more enjoyable than a cake?

Art Dessert means elegance and variety

Cakes have their "magic", but Art Dessert means more than that. The mastery of confectioners can carry guests on a journey through the world of sweets. At Art Dessert you can find tarts, homemade cakes, croissants, cookies, meringues, etc. In fact, pastries could not be missing either: from pies, to pickles, pretzels and even cakes. These products seem to send you back to childhood, where you can feel the smell of goodies fresh out of the oven by your grandmother and the unforgettable taste. The memories that these products carry are very rich and offer peace of mind to those who taste them.

"Cherry on the cake" and what gives a note of uniqueness to those from Art Dessert, are the special products that are made and represented by lollipops, biscuits, muffins, macarons and edible testimonials. They bear the signature of culinary masters and are the fruits of passion for a field in which something new always appears.

The variety of products that can be offered shows the dedication and effort of Art Dessert for this profession. The seriousness with which he treats each order and the punctuality that is specific to each time, proves the existing professionalism.

What price offer is it?

At Art Dessert the quality is offered at the best prices. The tastes and joy that can be found in the products offered, make the costs secondary. Addressability is very high in terms of the diversity it offers. It can bring a lot of good taste to every event and can make every occasion memorable. Depending on the quantity requested, measures are taken to present a suitable offer and to be a very profitable choice.

Where can it be delivered?

The services offered by Art Dessert also include delivery. It can be done both within the city of Bucharest and within a radius of 250 km around it. For deliveries made in Bucharest, the price reaches 30 RON, and for those made outside it is a price of 15 RON per km (round trip).

The spirit of a successful event

This was just a short walk into the world behind the cakes and cakes that make life more beautiful. The delicious culinary field is one in which passion plays an important role. Due to its diversity and constant progress, the pleasure of constantly discovering and reinventing itself is imperative & # 8211 is a blend of qualities that bring harmony to the senses. The flavor, elegance and refinement of the products make Art Dessert a strong supplier of good taste.



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