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Winter cake with oranges

Winter cake with oranges

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Meringue top:

Beat the egg whites well with a pinch of salt. Then add the sugar and a few drops of lemon juice and mix until shiny.

Put the meringue in the cake tray (26 cm) lined with baking paper and sprinkle raisins and pieces of walnuts on top.

Bake over low heat and with the oven door ajar until the meringue dries. It took over 2 hours to bake.

I baked the meringue the day before.


Mix the egg and egg white until it doubles in volume. Then add the sugar and mix until creamy.

Add the orange juice and oil and finally the flour mixed with baking powder. Stir gently until smooth.

Divide the dough in two and bake two thin worktops, in a round tray (also 26 cm) lined with paper, over medium heat for 8-10 minutes.

Remove the countertop from the tray and remove the paper. Let them cool.

Chocolate mousse:

Put the broken chocolate pieces together with half the amount of whipped cream on low heat. Stir until the chocolate melts, without letting it boil. Remove from the heat and mix.

Hydrate the gelatin in cold water for 5 minutes. Drain the water and add it in the not very hot chocolate. Stir until the gelatin dissolves and then leave to cool.

Beat the rest of the whipped cream well and add the cooled chocolate and mix well.

On a plate we put a countertop and around it we mount the cake ring. Put the chocolate mousse on top and level. Cover with the other countertop and let cool.

Orange cream:

Whip the cream well together with the powdered sugar.

Mix the mascarpone cheese with the caster sugar until it melts.

Add the cheese over the whipped cream and mix well.

Over the cream add the grated lemon peel and the orange pulp, peeled and cut into pieces.

Dissolve the gelatin over low heat in the citrus juice, let it cool a bit and then add it to the cream.

Cover the cake in orange cream, including the edges and let it cool for 2 hours.

After it has cooled, place the meringue top on top, decorate the edges with whipped cream and powder with sugar on top.

I guarantee it is a wonderful cake :)

Meat with orange cheese in the oven

Baked pork with cheese is a true culinary classic that never bothers you. But we suggest you try a new version of this dish. The ingredients in it seem to be the same & # 8211 meat, cheese, spices, but the pork will be softer. And we will not turn the cheese into a red crust, let all the pieces of meat be soaked with it.

  • 150 grams of melted cheese
  • 0.7 kg of pork
  • 1 large orange
  • 1 lemon
  • 10 olives with holes
  • 4 basil flowers
  • 45 ml of olive oil
  • season with spices to taste.

Cooking takes 1 hour and 15 minutes.

One serving contains 293 kcal.

  1. Preheat the oven to 190 degrees, cut the meat into slices, place it on a baking sheet. Crush the olives with a knife. Finely chopped vessel.
  2. Peel a lemon and grate it, grate it and squeeze the lemon juice.
  3. Add olives, basil, venison, grated cheese to meat, pour olive oil and lemon juice, season. Mix well, put the orange circles on top, leave for half an hour.
  4. Send the dish to the preheated oven for 60 minutes, while cooking, pour the meat with juice from the pan.

Note for the hostess: do not worry if the orange slices will burn easily, a beautiful caramel crust on citrus will make the taste of the dish even brighter.

Charlotte with oranges

flour 400 g
oranges 3 pieces.
butter 20 g
eggs 5 pieces.
vanillin 2 g
sugar 0.4 kg

  1. Break the eggs in a bowl and combine with the sugar.
  2. Beat with a hand mixer in a fluffy foam.
  3. Put flour and vanilla in parts, knead the table each time so that no pieces appear.
  4. Peel oranges, cut into cubes and add to dough.
  5. Stir gently to prevent citrus from flowing.
  6. Grease a bowl of butter and pour the dough, distribute it.
  7. Cook for one hour in baking mode.

Orange cake for Christmas

Lubricate the form with butter and sprinkle with flour. Put the dough in a mold and align it.

Bake in the preheated oven at 180 degrees C for 30 minutes, ready to check with a toothpick. Cake prepared in shape.

In the mixture of saucepans are sugar, cocoa powder and butter.

Turn on the heat and stir to bring a homogeneous mass.

Add protein and mix well.

Decorate with a glazed cake and let it dry a bit. The glazes will not drain and stick.

The orange cake is ready for Christmas. It can be served at Christmas table.

Assembling Margot Cakeby Simona Callas

Place the first slice on the counter, syrup in abundance, spread the chocolate cream (after setting aside 2 tablespoons for glazing).

Cover with the second sheet of countertop, which is syruped and filled with butter cream, over which sprinkle the orange peels from the jam. Finally, place the third sheet on the counter, syrup it and glaze it with the chocolate cream that has been kept.

Sprinkle the cranberry on top. Margot cake keep cold until serving.

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, occasion menus or special recipes. I also invite you to join the SimonaCallas Official Group where I can answer your questions, give you culinary advice and prepare beautiful contests for you, with interesting prizes.

Margot cake with orange krantz and chocolate confectionery cake confectionery cakes confectionery cake syrup cake walnut cake simple cake.

Winter Wonderland with Tefal's Infiny Press Revolution

This week I had the great pleasure of testing a state-of-the-art juicer: Tefal's Infiny Press Revolution. It is a revolutionary gadget that processes fruits and vegetables, transforming them into juice, nectar, puree, sauce or pasta, keeping all their vitamins and nutrients. We thought about what to prepare with it (because we ate our fingers to test it) and we decided to do a general rehearsal of the holiday season, a kind of Christmas preview. Well, Transylvanian caution!

I think we caught the last warm and sunny day of the year so we set up camp outside, in Diana's garden. I quickly made an inventory of the room and found 4 apples and 2 oranges. Okay, let's look for something else to put in the juice. Something color! Aaaa & # 8230 look at a beetroot. Let's put it in combination. Diana twisted her nose a little to know that not many people appreciate beet juice. Know something? Let's flavor it well with vanilla, cinnamon and cloves and see if it still feels like beets. I believe that in this version the ruby ​​and very healthy beet juice will become a very pleasant and aromatic one.

What do we do with the leftover pulp? Cake! This is how the combo was born & # 8222Winter Wonderland & # 8221 composed of a natural juice and a fruit cake, both with fine aromas of vanilla and gingerbread (cinnamon, cloves, nutmeg, cardamom).

  • 4 apples
  • 2 oranges
  • & frac14 of red beets
  • a small piece of fresh ginger
  • spices: vanilla, gingerbread mix (cinnamon, nutmeg, cloves, cardamom, anise, etc.)
  • 200g fruit pulp and peel (left over from natural juice)
  • 150g butter
  • 200g old
  • 2 whole eggs
  • 1 sachet of vanilla sugar (or kernel from vanilla pods & frac12)
  • 1 pinch of salt
  • 2 good teaspoons of spice mix for gingerbread (cinnamon, nutmeg, cloves, cardamom, anise, etc.)
  • 30ml cognac, orange or rum liqueur (helps to increase the dough)
  • 300g flour
  • 250-300ml cold milk
  • 300g candied, dehydrated fruits and nuts (candied lemon and orange peel, figs, dates, raisins, apricots, hazelnuts, almonds, walnuts, etc.).

I peeled the oranges, a 3 cm piece of ginger and a slice of beets, I peeled the apples from the seed box, keeping their skin full of vitamins. Because Tefal's Infiny Press Revolution it has 3 generous supply tubes with fruits or vegetables, we didn't need to grind them too much. I simply cut them into pieces and placed them all in a clean, handy bowl.

No, let's let him go. The assembly of the components was piece of cake. Tzac-pac tool was standing & # 8211 and came out juicer from the first (not like in the bench with sewing machines from Cugir). I hesitated when I chose the filter (because it has two: one red and one orange). I chose the orange one with a fine sieve, in order to obtain a clear, clear juice. The red one is for nectar, puree or paste. I also placed the two carafes in the regular positions & one for juice, one for peels and pulp.

Mise-en-place done, let's let him go. If we didn't hysterize the neighbors with rock for sure, we'll do it with the juicer! Load Diana the first batch of fruit and press the juicer's start button & # 8230. (I watch the process from the chaise longue). Nothing & # 8230 Did you plug it in ?? Yes, and plugged in. Look at me, it's already juicing what you're doing. Aaaa & # 8230merge. Huh! Here you go?? This is on & # 8222mute & # 8221. There is a decent hum and that's it. We also have fruit juicers in the house, but those make noise like chainsaws.

Look what juice comes out !! Flowing garla. The first was beets followed by apples and ginger. The last ones ended up squeezing the oranges.

We couldn't believe how much juice he extracted Tefal's Infiny Press Revolution made of fruit and how quickly the carafe was filled, far exceeding the 1 L mark. Natural juice, fresh and aromatic and with a phenomenal color, ruby ​​and in very, very large quantities!

From the chaise longue I kept an eye on the other carafe, the one for waste (peel and pulp). It was almost empty! You hear, from what we make the fruit cake, we don't have much waste from this.


Foodblogger at Savori Urbane. #savoriurbane

What do we do with the juice? We flavor it and decorate it. Come with cinnamon and the rest of the gingerbread flavors & # 8211 sprinkled directly on the surface of each glass of juice. What else do we put on them? A cinnamon stick, half a slice of orange and a straw.

Juice break !! We both sat on the sunbeds and drank a glass of this wonderful juice & # 8211 Winter Wonderland Cocktail. Okay, when it's Christmas, I say that it also supports a bit of rum or cognac in it, for adults. The children will drink it like this, full of vitamins, nutrients and flavors.

No more breaks, let's start grabbing the cake. What do we do with that we are barely left with 3 tablespoons of pulp and peel. We are going forward. I improvised this cake based on the recipe Banana Bread (recipe here).

Bridge. The pulp and fruit peels left over from squeezing and used in cakes (like Carrot Cake) or muffins make them very juicy and tender. If you do not intend to make a cake immediately or if the currently tight pulp is insufficient, you can freeze it in plastic bags. When several bags are collected and you have the necessary mood, voila! Defrost them and turn them into delicious cakes.

I took a large bowl in which I rubbed the butter with the sugar and salt. I added whole eggs, vanilla and the rest of the spices and mixed well. The peels and pulp of fruit and flour followed. The composition has become candy pink from beets! I thinned the dough with cold and ready milk. I mean, not quite ready because it needs a growth agent and since we don't like baking powder, we replaced it with a glass of orange liqueur. The latest additions were candied fruits and nuts. Recipe of candied orange or lemon peel can be found here. I poured the fluid-cream mixture into a baking dish (we chose a silicone Guglhupf one) and put the cake in the oven, in the oven heated to 170 C, for 55-60 minutes.

Let's lie down in the garden for a while until it ripens! Fine music and fresh juice. Perfect!

He ticked the oven timer. I did the toothpick test and it came out dry. The Fruit Cake has browned nicely and grown moderately & don't expect it to grow like a pandispan with as much butter and fruit in it!

I left it to cool for a few minutes and turned it over on a plate. I powdered it with sugar and decorated it with candied cherries, nuts and almonds. That's why I told him Winter Wonderland Cake! It is a very rich cake-cake, with a moist texture, full of nuts and candied fruits. What about flavors ?!

Flour did the job! Not? We were very excited about this gadget Tefal's Infiny Press Revolution which we wholeheartedly recommend. It was easy to assemble, use, disassemble and wash. He silently squeezed all the fruit juice leaving behind very little waste, almost dry. A real help in the kitchen. It can also be used in vegetable juices and purees and vegetables & # 8211 I'm really curious how a pasta sauce made with it comes out.


Like any dish or drink, cinnamon apple tea has its own contraindications. It is not recommended to drink:

  1. Pregnant and lactating women
  2. If you are allergic to citrus fruits
  3. If you are hypersensitive to any tea ingredient.

Any healing drink should be taken with care and moderation, then it will heal your body and will not cause an unpleasant state of health.

If you suddenly do not use cinnamon, then we offer you a video recipe for apple tea without it:

We recommend a delicious orange cake. It is so "quotlight" that it will surely tempt you to try it.

The 6 abuses are whipped, then powdered sugar is added in the rain and beat together until the composition hardens.

Add in turn the yolks, orange peel and flour sifted and mixed beforehand with baking powder.

The baking form is covered with baking paper and the composition of the top is poured, after which it is put in the oven heated to 250 degrees, for 10 minutes. Then lower the temperature to 200 degrees for another 10-15 minutes, until the dough comes off the edges.

The cream is made in a bain marie: the 5 eggs mixed with sugar and gelatin (previously soaked for about 10 minutes in water) are boiled, stirring continuously, until the cream is bound, the spoon remaining glazed.

Add the candied orange peel (if you don't have it the day before, cut the orange peel with the vegetable knife, only the orange part, cut it into squares, mix it with sugar and leave it like that until the next day) , and after the cream has cooled, add whipped cream and rum.

For the syrup, boil the sugar with water and vanilla until the syrup binds. At the end, add the orange juice and let it cool.

The top, after it has cooled, is cut into 3, syruped with syrup and greased with cream each.

Over the last layer of cream add the jelly glaze made according to the instructions on the gelatin sachet: from 250 ml of juice, 3-4 tablespoons of sugar and of course gelatin.

Tort Winter

I prepared this cake for my husband's day, inspired by the recipe for an orange cake from the latest issue of Secretele Bucatariei magazine, but radically changing the chocolate cream.
The combination of the tastes of the two creams, along with the thin and fluffy top, on the one hand and the crunchy meringue, on the other, is sublime.
It was super-appreciated by all those who tasted it, and for us it was the tastiest cake ever eaten.
Our taste buds are on strike after a clone as soon as possible, and I have nothing to do, I have to obey.

Its preparation requires some time and patience, but it is not difficult at all. If you decide to do it, I am convinced that the result will fully satisfy you. Success & # 33
It starts with the preparation of the last layer, the meringue top, which will take the place of decoration. Because it requires more time to bake, it can be prepared even a few days earlier, then kept covered with paper, in a dry and cool place, but not in the refrigerator.

- 3 egg whites (approx. 110g)
- 150g powdered sugar
- a few drops of lemon juice
- raisins
- pieces of walnut

Beat the egg whites with powdered sugar and 3-4 drops of lemon juice, as for any meringue.

The resulting foam is placed in a cake form with a diameter of 26cm, lined with baking paper.

Sprinkle nuts and raisins on top and bake for three and a half hours at 100 o C.

The countertop must dry without browning.

- 1 ou
- 1 egg white (approx. 35-40g)
- 70g sugar
- 50ml fresh orange juice
- 50ml oil
- 75-80g flour
- 1 teaspoon grated baking powder


Beat the egg with the egg whites and sugar, all right.

Then add the orange juice, oil and flour, mixed with baking powder beforehand.

Retete Montignac - Winter Cake

I kept spinning around Gabriela's Winter Cake until I decided to take the bull by the horns and execute it for Christmas. The original recipe is here: http: //www.culinar.r. 59 / Tort-Winter /.

I replaced the countertops with a Monti countertop recipe made from almond flour, eggs and xylitol. I was inspired by here http: //www.lowcarb.c. /recipe037.html. I baked 2 countertops, each of:

Wheat ingredient

- 3 eggs (egg whites separated by yolks)
- 3/4 cup almond flour
- 3 tablespoons grated xylitol (fructose)

Rub the yolks well with xylitol until they turn white. Add the almond flour and then the beaten egg whites with a pinch of salt. When we add the egg whites, mix gently, from top to bottom (you know, I hope).

Bake in a 26cm form lined with baking paper at medium temperature for 15-20 min. Try the toothpick. Remove from baking paper only after it has cooled.

Chocolate cream

- 300ml liquid whipped cream
- 250g dark chocolate with at least 75% cocoa
- 2 sheets of gelatin

You can find the process explained very well in the original recipe.

Orange cream

250ml liquid cream
- 250g mascarpone
- 50ml orange juice
- 20ml lemon juice
- 4 sheets of gelatin
- peel and pulp from 2 large oranges
- 5 tablespoons grated xylitol / fructose

The mascarpone is beaten with xylitol. Whip the cream separately and incorporate it into the mascarpone mixture, add the orange and lemon juice, the pulp from the 2 orange threads and clean the skins.

Although the recipe provides gelatin, it seems to me that this cream is very good and without. Like the chocolate one anyway. If you choose to put gelatin then dissolve it in citrus juice and then add it to the cream.

The cake is mounted in a form with detachable walls as follows: chocolate cream top - orange cream top.