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Peanut cake with orange peel

Peanut cake with orange peel

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Beat the egg whites, add the sugar and continue beating until they become like a meringue. Add the yolks mixed with the oil and mix lightly with a wooden spoon. Then add flour, cocoa and baking powder and mix gently.

Pour the composition into a tray lined with baking paper and put in the oven until it passes the toothpick test. When it cools, cut the top into slices of approx. 1 cm thick.

Make the cream as follows: mix the margarine with the powdered sugar, add 200 g of ground alum in a blender, 3 tablespoons of coffee.

Grease each slice of countertop with cream, but stop a little cream to decorate the cake.

Cover with cream, garnish with grated orange peel, grated white chocolate and small pieces of chocolate.

Gingerbread stars with almonds, hazelnuts and cinnamon Fortwenger 200g With a soft texture of aromatic biscuits and fine notes of.

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Candied orange and lemon peels & # 8211 citrus peel jam recipe

Candied orange and lemon peels & # 8211 citrus peel jam recipe. I don't miss the orange peel or candied lemon jam from home. I often use it for desserts (cakes, creams, cakes, cakes) and I prepare it myself according to a family recipe verified in time (for about 100 years).

Out of 3 oranges, I get a 400 ml jar of candied peel that keeps me for a few months.

This time I also made orange and lemon peel. I chose some giant lemons, resembling guitars, with a thick and irregular shell. I peeled them and tasted a little peel to see if it is bitter. It was not! In other years I also made candied lime or grapefruit peels and they came out very well. Confectioning involves boiling the fruit in concentrated sugar syrup until they become translucent.

The steps are simple: keep the stuffed citrus peels in jars with cold water for 24 hours (change the water 3-4 times), boil in clean water until soft then boil in sugar syrup until translucent.

The proportions are shells: sugar: water = 1: 1: 0.5. That is, to 300g of shells (weighed after the first boil) I put 300g of caster sugar and 150 ml of water (for the final syrup).

I use candied orange peel for cakes the recipe here.

Or the Diplomat Cake. It does not exists Classic Diplomat cake (recipe here) without these shells.

From 3 oranges I obtained 275 g of boiled peel and from 2 large lemons I obtained 350g of boiled peel.

Necessary tools

  • tray with bottom of 29 & # 21521 (at least 3 cm high)
  • universal tray
  • Scale
  • rolling pin
  • mixer
  • grinder / food processor

I mixed the flour, sugar, and salt in a bowl (or food processor). I cut the butter into cubes (about 1 cm) and mixed it with the dry ingredients (by hand or in a food processor) until I obtained a sandy composition. I added the milk and stirred a little, I turned the composition upside down and kneaded until it curdled into a soft and fine dough. I made a ball that I flattened (up to 3 cm thick), wrapped the dough in cling film and put it in the fridge for 20 minutes.

Meanwhile, I heated the oven to 200 degrees, put the hazelnuts in a large pan and put them in the oven for 8 minutes, took them out and, after they cooled, I cut / ground them (some pieces can remains larger).

I took the dough out of the fridge and spread it out on a 2-3 mm sheet with which I lined the bottom and edges of the tray (about 0.5 cm), pricked it with a fork in several places and put it in refrigerator for 20 minutes.

Meanwhile, I cut the chocolate into small pieces and put it in a bowl on top of a saucepan in which it boils a little water over low heat and melted it. After it melts, I set it aside to cool. I took the tray out of the fridge, cut out the baking sheet / aluminum foil in the shape of the tray, put it in the tray and covered it with rice or dried beans to prevent the dough from swelling. I put the tray in the oven and baked it 15 minutes after the 15 minutes I took it out, I took the baking sheet / aluminum foil together with the rice / beans and I put it in the oven for 5 minutes. After that I took it out of the oven, put it aside and set the oven to 160 degrees.

Meanwhile, I rubbed the butter with the sugar and the orange peel until it was a little light in color and homogenized, I added one by one and incorporated the two eggs well together with the second egg I added half the spoonful of flour. After the composition is homogeneous, I added the rest of the flour, ground hazelnuts and melted chocolate and mixed well. I added the resulting composition to the tray, spread it evenly and put it in the oven for 30 minutes at 160 degrees at the end, the composition must be firm, it can grow a little. I took it out of the oven and let it cool on a wire rack.

After it cooled completely, I took it out of the pan and cut it into squares / rectangles. The leftovers can be kept in a closed container at room temperature for about 3-4 days.

Quick cake with honey

I told you in the post about honey that together with Apidava we will propose 4 culinary recipes with honey, hoping to change the idea that honey is used only for coffee or tea. The first recipe is the & # 8220Quick Cake with Honey & # 8221, for which we will use Polyflora Flower Dew honey, but honey can also be used in combination with vegetables or meat, so we will not only prepare culinary recipes for sweets.

& # 8211 1 cup of honey Rouifl Florilor poliflora
& # 8211 1 cup sugar
& # 8211 a cup of orange juice (juice from about 3 large oranges)
& # 8211 1/2 cup oil
& # 8211 4 eggs
& # 8211 3 cups of flour
& # 8211 1/2 cup chopped walnut kernels
& # 8211 1 sachet of baking powder
& # 8211 a tablespoon of cinnamon
& # 8211 a tablespoon with orange peel tip
& # 8211 1/2 teaspoon salt

For measurements, use a 250 ml cup. Preheat the oven to 180 degrees, grease a cake pan with butter (33x23x5 cm) and line it with flour.

In a bowl, sift together the flour, cinnamon, salt and baking powder. Separately, weigh a cup of polyfloral honey and then pour it into a mixer bowl, along with the eggs, oil, sugar and orange peel. Mix until you get a homogeneous composition, quite thin.

In this composition we alternately incorporate 3 tablespoons of flour, 2 tablespoons of orange juice, mixing well after each addition. You need to start and end with the flour mixture. At the end, add the chopped walnut kernels. Pour the composition into the pan and put it in the oven, fixing the grill in the middle for 40-45 minutes.

The cake is ready when it has a golden-brown color and the edges start to come off easily from the tray. Remove the cake from the oven and while it is still hot, drip it with honey. For this operation, the easiest way is to handle the dew of the flower dew on the bottle, because the packaging allows you to dose it easily. Allow the cake to cool before cutting.

I want to tell you something: the 40 minutes in which the cake was in the oven were very difficult. At one point, we turned on the light in the oven to see it better, because we were crazy about the smell. Polyfloral honey, which has a very strong aroma, cinnamon, orange, all combined to give a unique aroma to the cake. In the end, the cake comes out very juicy, melts in your mouth, and the slightly crunchy nuts give it a splash of color. Have a good appetite, I wish you and Apidava the bee.

6 the most delicious desserts of the Italians

Italy is the land of dolce far niente, meaning the art of doing nothing but enjoying the pleasures of life through inactivity. But Italy is also the land of incredible desserts, which complete a cuisine close to perfection. There are many dishes with origins in the Peninsula that, today, are consumed all over the world, such as pizza or pasta. There are, however, some desserts that are just as tasty and appetizing, but, unfortunately, less known. Italian cuisine is also rich in sweets, with many recipes in each region. We have gathered 6 desserts that stand out in this crowd and that are worth discovering in the following lines.
1. Panna Cotta
Panna Cotta is an easy-to-prepare pudding, but with an incredible taste. Although it was not mentioned in Italian cookbooks until 1960, today it is considered a recipe specific to Piedmont. The original recipe has only cream, sugar, vanilla and gelatin as ingredients. When prepared correctly and cooled well, panna cotta is very fine and creamy. There are also variations of this dessert for which rum, caramel sauce or Marsala wine are used.
2. Tiramisu
Although, appeared relatively recently, in 1980, tiramisu has an iconic status among other Italian desserts. Its name means "pick me up" and makes clear reference to the tonic effect of liqueur, coffee and sugar. Tiramisu is prepared from layers of biscuits syruped in coffee, between which mascarpone is placed. It is an easy dessert to make, which conquers any lover of sweet, but also coffee.
3. Border
Granita is a classic, semi-frozen Sicilian dessert, perfect for hot summer days. It is consumed everywhere on the island, usually in the morning, with an espresso and a muffin. The ingredients from which the granite is prepared are sugar, water and fruit juice or other flavors. Some people confuse it with sherbet, but the border has a more granular texture and does not cool, but freezes, partially. Initially, it was made of snow collected in winter, from Etna, and kept in mountain caves throughout the year. Today, granita is a popular dessert, with many variations, which contain lemon juice, liqueur, coffee, almonds or red oranges.
4. Pastiera
Pastiera is a tart specific to the city of Naples, which has a buttery and delicate crust and a rich filling, with fruit, ricotta and cream, flavored with orange juice and peel. The pastiera is usually eaten at Easter, although it seems that its history precedes Christianity. Thus, historians claim that the priestesses of the temples prepared it in honor of the gods who brought back spring and made nature reborn.
5. Amaretti
These delicious almond-flavored biscuits have a long history, being attested from the Middle Ages. Their name reflects the bitter taste given by almonds or apricot kernels, used in the recipe, along with egg whites and sugar. Their consistency varies depending on preferences, so they can be both dry and crunchy, as well as soft. Originally from Saranno, a Lombard town, these biscuits are popular today throughout Italy.
6. Nougat
Torrone is a type of nougat specific to the Peninsula, which is traditionally prepared with fried almonds. Currently, however, there are also versions with pistachios, hazelnuts, walnuts and peanuts. Torrone has a soft, caramelized texture, and is often sold wrapped in baking paper to avoid sticking the pieces together.

The desserts in Italy are delicious and show the care of the inhabitants of the Peninsula for quality food. Sweet and fragrant, they demonstrate the creativity specific to the Italian people. And in Romania you can consume delicious Italian desserts. For example, you can order Italian food in any area of ​​Bucharest. It will be delivered to you quickly at the indicated address, so that you can enjoy it with your loved ones.

Orange cake

1. Preheat the oven to 175 C. Grease two cake trays and line with flour.

2. In a cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange peel. Put it aside.

3. Sift flour, salt and baking powder into a large bowl. Add the sugar. Make a hole in the center and pour the milk mixture. Incorporate the dry ingredients in the wet ones.

4. Divide the dough into prepared trays. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.

5. To make the orange cream, beat the butter until it becomes creamy. Gradually add the sugar. Add 2 tablespoons of orange juice, vanilla and 1 teaspoon of orange peel.

6. Place one of the tops on a plate, spread the cream on top and add the second top.

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