Easter cake

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Prepare 2 pots for the big bath - put the bigger pot with water on the fire to boil the water. In the smallest bowl add eggs and sugar and mix well with a wooden spoon, add butter and honey and put the bowl with the ingredients in the bowl of water, which began to boil. Gradually the ingredients melt, and mixing in one with a wooden spoon we get a homogeneous composition. This procedure takes about 10-12 minutes. After that, remove the bowl and add the baking soda, mix well, and gradually add the flour, always stirring with a wooden spoon, until you get a dough that peels off the walls of the bowl lightly. It is possible that we will use a little more flour - it all depends on its quality. The dough is received soft and warm. Place the bowl for 20 minutes to cool the dough a little. In the meantime, take care of preparing the cream for the cake.

After the dough has cooled, not completely, pour it on the table well lined with flour.

and it is lightly kneaded, forming a roll about 40-45 cm long and 5-6 cm high. Attention - it is possible that after the dough cools it will still be very soft, it will stick to your hands, - that is it depends on the quality of the flour, in this case add a little more flour to the dough to receive a soft dough. Wrap the dough roll in a cotton napkin and let it rest for about 2 hours. Just don't put it in the fridge. Only at room temperature, because if it cools in the refrigerator, it will be greru, spread the dough sheets for baking.

Preheat the oven to 200 C. From the dough roll, cut a piece of dough 2-3 cm thick, press the dough well on both sides with flour and spread with a rolling pin. I spread the dough very thin, and then I carefully take it off the table and put it in a well-heated tray, and greased with odorless oil. But in other cases I spread this thicker dough, and after baking the sheets are thicker. That is, you stretch them at will. The only thing I can tell you is that it is sometimes possible to break the cake sheets after baking, it's nothing, you can shape each cake sheet in the cake.

Bake in the preheated oven very quickly - up to 2 minutes. If you have 2 trays, it is easier and faster for you to bake the cake sheets. Make sure that each time the tray is greased with a little oil or margarine. For this cake I baked 12 browned sheets with d = 27cm. I used 10 sheets to lubricate the cake, 2 I crushed them and covered the cake around.

Cream preparation:

Bring the milk to a boil. Meanwhile, beat the eggs with the sugar and add the cornstarch or corn flour - or it is also called corn starch, in Russian it is called KRAXMAL if someone will correct me, I will be satisfied, because I do not know the correct translation. Mix very well, and when the milk has boiled pour over the mixed mixture gradually and always stirring with a wooden spoon. Put the pan on the fire again and always mix with a wooden spoon, until the whole composition thickens. We don't let it boil. We turn it over in a bowl to cool. After it has cooled (it's a little, a little warm) add melted chocolate (fully) with a little microwave butter, rum, vanilla, and butter. Beat everything well until you get a cream the thickness of cream.

Arrange one sheet on a cake stand and grease with a little cream each one, until we grease all the sheets. We crumble the crushed sheets smaller and cover the handle on all sides.

As you can see in the cut, the bottom sheets were greased with more cream and therefore left a little. This cake was prepared in 2 hours, with some interruptions.

Chocolate cake

I promised I'd come with a cake. Today St. Michael and Gabriel, tomorrow Caesar turns 39, so Happy birthday to me, happy birthday Caesar, happy birthday to the celebrants of the day. Happy Birthday to us!

Ingredients Chocolate cake

  • 2 eggs
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • a drop of almond essence
  • a knife tip baked powder
  • a knife tip salt
  • a tablespoon of cocoa
  • prepared cappuccino - for syrup
  • 350 ml fresh
  • a dark chocolate (100 gr)
  • 50 gr milk chocolate
  • 2 cappuccino sachets
  • a gelatin sachet

for decoration & # 8211 chocolate nuts, ground

Preparation Chocolate cake

Mix eggs with salt and sugar for at least 5 minutes.
Add sifted flour, cocoa and baking powder, essence and mix gently.
Wallpaper a bowl (20 cm in diameter) with oil and flour, pour the composition and level.
Put in the preheated oven, over low heat, for 20-25 minutes (test with a toothpick).
Let it cool.

Creams we do them all at once.
We proceed as follows:
& # 8211 prepare 3 saucepans in which we put 150 ml of whipped cream and add in the first white chocolate, in the second milk chocolate and in the third dark chocolate, with milk and the contents of the cappuccino sachets.
We put them on low heat, stirring them all, until they are completely diluted.
Meanwhile, put in a bowl all 3 sachets of gelatin plus 150 ml of water.
Let it hydrate for at least 5 minutes.
When the chocolate compositions are hot but the fire is off, divide in each gelatin.
Stir until diluted and leave to cool.
Mix the remaining whipped cream (the 600 ml).
When the chocolate mixes are completely cooled, divide the whipped cream evenly in each and mix lightly.

We line a vessel with a diameter of 20 cm with food foil.
First pour the mixture with milk chocolate, level and let cool for 15 minutes.
After 15 minutes, take out and pour the mixture with cappuccino and after another 15, the one with white chocolate.
Place the worktop on top by pressing it lightly. Syrup with a few tablespoons of prepared cappuccino and refrigerate for at least 3 hours.
We place a plate on top of the bowl and with a firm movement we turn the cake over.

Gently peel off the foil and then prepare the icing by melting the ingredients over low heat.
Cool by placing the bowl in a bowl of cold water and pour the warm icing over the cake.
Wallpaper the sides with hazelnuts with chocolate and let the cake cool.

(P) Easter meal: traditional food and proper hydration

The joy of these days was great for us, for Romanians this meant until now: many and plentiful meals, large portions and hosts that cannot be refused, and after the Holidays, the weight gain was 1-3 kg. It seems that this Easter we are neither hosts nor guests and maybe we will avoid weight gain.

However, this year the traditional dishes remain as diverse as the nutritional composition, only they will be cooked less quantitatively, strictly for the family and only for the 2-3 days of Easter.

Therefore, foods based on animal proteins will abound this year as well: eggs, drob, meat borscht, steaks, along with those rich in carbohydrates: cozonac, Easter, alcohol, etc. Especially if we have fasted, in order not to wake up at the beginning of May with altered health, we must try to control as much as possible what we consume and especially in what combinations.

It is important to stagger the Easter menu on tables spaced at least an hour apart and thus the risk of indigestion will be reduced. Lettuce, spinach, cucumbers, radishes, arugula are the greens that must accompany meals rich in meat and eggs.

Also essential is the size of the portion of food consumed & # 8211 should follow the flavors and quality of food and not getting a full stomach.

Avoid fatty and fried foods, as well as heavy sauces (even in salads) and limit foods that promote indigestion: fruit juices, excess spices and, in general, acidic foods.

And such a consistent menu, rich in animal protein, saturated fats and a lot of salt, requires proper hydration with an oligomineral water, with few salts. Good quality water is also the main representative of the liquids that maintain the figure. Therefore, especially during the Easter holidays, it is very important to consume enough water to avoid dehydration, for good digestion and to maintain skin tone.

Good quality water must be chosen according to a series of criteria such as: its origin, purity, composition and consistency over time, as well as bottling conditions. Ideally, during this period in which it is traditionally cooked, to consume a natural oligomineral water because it does not bring an additional intake of sodium, which determines water retention, cellulite, bloating, etc. These beneficial properties are found together in the natural oligomineral water Aquatique that can be consumed for complete long-term hydration, being a water with a very low degree of mineralization (90 mg / L).

In addition, due to its low mineral intake, Aquatique is a safe water for hydrating children and preparing baby food.

How to assemble the delicious Banoffee Cake

Place the first cake top in a clean baking dish over which half of the amount of caramel is spread. Spread half of the mascarpone cream with whipped cream over the caramel and place thin slices of bananas on the entire surface.

Cover with the second top and again spread a layer of caramel, one of mascarpone cream with cream and banana slices. Decorate the edges with pieces of biscuits and grated chocolate. The cake thus assembled is cooled, preferably from one day to the next, only then it is removed from the form and portioned.

How do we prepare the best Easter filling?

The Easter dough with cake dough can be kneaded on a robot, on a bread machine or by hand. For the filling you need some simple ingredients. The cottage cheese must be fat and very well drained of whey. The softer the cheese, the more the filling will sink into the dough. If the cheese is too watery, you can drain it in a sieve. Put it in the fridge the night before Easter. Gray also helps and absorbs excess fluid, so it's a good idea to use it. To flavor the filling I used lemon peel and vanilla pods, but you can also use orange peel or vanilla sugar. Sugar is added to taste, more or less.

Bake with cozonac dough at the right heat, 165-170 degrees until the dough is well baked and the filling is well bound. Before cutting it, it is good to let it cool completely. You can also serve it warm, but the filling will thicken a little. My mother likes to eat Easter with boiled egg on Easter morning, and I prefer it as a dessert, after dinner with Easter without dough. It lasts easily for at least 3-4 days, wrapped very well in plastic wrap or put in a very tightly closed paper bag. I sincerely hope you try it and enjoy it with the whole family. I am convinced that everyone will like it.