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Steluta cake

Steluta cake


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Countertop:Prepare the baking tin, I used a star silicone mold, grease it well with butter and line it with flour. Turn the oven to 180 degrees. Separate the eggs: put the egg whites in a bowl in which we can mix, the yolk in a smaller bowl Beat the egg whites with a pinch of salt until it becomes fluffy. when we turn the bowl We put the vanilla sugar and give up the mixer Add the yolks mixing, with a wooden spoon or spatula, lightly

Add flour, baking powder, cocoa and nuts and mix. Pour the composition into the mold and put it in the oven. We do the test with the toothpick after about 25 minutes. When nothing is taken on the toothpick, take the top out of the oven and leave it to cool.

Cream:Rub the cheese together with the sugar until we have a fine paste. Beat the whipped cream with the mixer until it hardens. Put the whipped cream with the cheese in the same bowl, add the vanilla and mix. Let it cool and leave it until the countertop cools and we can cut it. When the countertop is cold, we cut it so as to obtain 3 equal parts. Divide the cream into 3 and the thawed blackberries into 2 (leave a few for decoration). platter and put a third of the cream, sprinkle blackberries on top, put the second part of the countertop. Grease it with fine cream and put cream cheese on top, sprinkle blackberries again. Put the third part of the countertop and grease with cream on top. We place the blackberries left for decoration on them and put everything in the fridge.




Steluţa Cătăniciu's career

According to the CV posted on the website of the Steluța-Gustica Cătăniciu Chamber of Deputies, he is a lawyer by profession. Between 2005-2008 she held the position of county councilor in Cluj. Subsequently, between 2008-2012, she was appointed local councilor in Cluj-Napoca.

In December 2013, a judge from the Cluj Court of Appeal rejected the appeal of the deputy Steluţa Cătăniciu, towards the report of the National Integrity Agency, which had established that he was in conflict of interests, during the period when he exercised his position as local councilor. Cluj-Napoca City Hall.

In March, the inspectors of the National Integrity Agency announced that the liberal deputy from Cluj, Steluța Cătăniciu, was in a situation of incompatibility when he held the position of local councilor in Cluj and, at the same time, represented in court a company for which -expressed the vote of member of CL in the municipality of Cluj.


About the recipe of Pavlova and Mini Pavlova

A refined and delicate dessert, like a ballerina tutu. Yes, the ballerina! Because this cake was created in honor of the famous Russian ballerina Anna Pavlova. She toured Australia and New Zealand in the last century.

The origin of this dessert is disputed between these two countries, it becoming a national brand in both. Pavlova is traditionally decorated with strawberries, kiwi and passion fruit (passion fruit, passion fruit) but modern versions also accept other fresh fruits: raspberries, blackberries, blueberries, cherries, etc. I even recently talked to Laura Laurentiu about Pavlova (her recipe can be found here) and about the fact that she visited Australia for a long time. According to her, these 3 fruits were chosen according to the then ballerina's outfit: red, green and gold.

Obviously the whipped cream must be natural and very little (or not at all) sweetened. It is in bad taste to come with synthetic whipped cream (called & # 8222 liquid liquid & # 8221 & # 8211 like hulala or meggle & # 8211 which are also terribly sweet, besides the unnatural texture of shaving foam) to such a fine dessert, as and to Diplomat Cake by the way. The meringue is very sweet and is perfectly balanced by whipped cream and sour fruits.

I chose Alain Ducasse's Pavlova recipe because it was based on an older recipe that I had known for several years: 1 part egg whites + 1 part caster sugar + 1 part powdered sugar. Pavlova's recipe differs from that of classic meringues because you want a crispy meringue on the outside and soft, creamy and sticky on the inside & # 8211 like marshmallow. Small meringues are prepared differently and must be strong, crunchy and & # 8222crety & # 8221. You can find their recipe here.

Powdered starch is what gives Pavlova its gummy texture. Some recipes even provide corn starch and an acidifier with a stabilizing role (vinegar or lemon juice). I used a few drops of lemon (although Alain Ducasse did not include them in his recipe).


Apple cake and gingerbread spices

Today is (still) January 10, I start posting the recipes selected following the competition for the intern position. Only three of those chosen for this stage will receive my collaboration proposal for this year, but each of the 15 (I chose 15 recipes from 250 applications) will receive the promised prize, ie a personalized textile set (apron, towel, glove with logo www.adihadean.ro) from Chef Works. Since the prizes are on their way from the United States, it may take a little longer (7-10 days) to reach the recipients, but I am convinced that it will be worth the wait. As for the posts, they will be marked with (GP) to be able to be different from what I wrote. They will also have the author's signature at the end. Be healthy and thank you once again for participating in this contest (I explained here, at the end, how I made the choices).

Using apples - those fruits so common during this period and yet so delicious and healthy - and spices specific to gingerbread, this cake offers a wonderful experience for the taste buds. The intense aroma of cinnamon and ginger are well balanced by the delicacy of apples, but especially by the slightly sour, vanilla taste of butter cream cheese on a meringue base. In fact, you don't even know what's best about this cake - the wet and fragrant top or the fine, delicate, slightly sour cream! It's a perfect dessert for this time of year and can be what you're looking for to surprise your guests on a special day.

Top with apple puree and spices: 280g white flour, 1 teaspoon baking powder, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 250g apple puree *, 1 teaspoon baking soda, 3 eggs, 30g molasses, 50g golden syrup **, 150g sugar, 150ml neutral vegetable oil

Butter cream with meringue-based cheese: 3 egg whites, 130g sugar, 1 pinch of salt, 2 teaspoons vanilla extract, 145g butter, room temperature, 300g creamy cottage cheese (cream cheese), * fresh apple puree obtained of 3-4 apples cleaned and blended in a fine puree.

** the golden syrup can be replaced with a clear caramel syrup obtained from caramelized sugar and water in a ratio of 2 to 1. The syrup obtained is left to cool and must be thick before using it. It can also be replaced with honey.


Top with apple puree and spices:

Preheat the oven to 175C and line two 18cm diameter round trays with baking paper. You can also use larger trays, but you will not get 4 layers of countertop, but most likely 2 times 3 if you divide the dough into three equal parts and bake into three different trays. Sift the flour with the baking powder, ground ginger, cinnamon, cloves and salt in a bowl. In another bowl, combine the eggs with the molasses, the golden syrup, the sugar and the oil and mix with an electric mixer for 8-10 minutes. Add the flour and mix on low speed until smooth. Mix the apple puree with the baking soda and then incorporate it into the dough.

Divide the dough evenly between the two trays and bake at 175C for 30-40 minutes, depending on the oven and the size of the tray. I recommend trying the dough with a toothpick - when the toothpick comes out of the countertop clean, it's ready, but if there are still traces of dough on the toothpick, the countertop needs a few more minutes in the oven and then check again. When the tops are ready, take them out of the oven and leave them to cool. Using a sharp knife, cut the two cold countertops in half, thus obtaining 4 layers of countertop and set aside.

Butter cream with meringue cheese:

Combine the egg whites with the sugar and salt in a heat-resistant bowl. Place the bowl over a pot of boiling water, taking care that the bowl does not touch the boiling water. Heat the composition, stirring constantly, until the sugar melts completely and the egg whites become slightly frothy and hot. Take the bowl off the steam bath and mix the egg whites with a mixer for 10 minutes until both the egg whites and the bowl are completely cooled and you get a firm and glossy meringue. Add the butter, all at once, and continue to mix for 5-7 minutes. As soon as you add the butter the composition will become quite watery, but do not worry. Continue to mix a few minutes later it will become a fine cream.

In another bowl, mix the cheese (cream cheese preferably because it is creamier) with vanilla. Add the butter made earlier, spoon by spoon and mix on low speed only until fully incorporated. To finish the cake, layer the tops and butter cream with cheese on a plate. The butter cream is fixed for 4 layers, so if you want to coat the cake in the cream, I recommend you make a double amount.

Decorate the cake to your liking - I opted for some frozen berries.


Apple and cognac cake

What cake recipe to choose when it comes to celebrating a man who values ​​infinitely more fund than form, who does not give a damn about anything that would seem to bring butaforia, who passionately loves life with all that is simple and authentic in it? I think it would be appropriate for an unpretentious cake, with a taste accepted as very good & # 8230 for example apple pie taste :), but enriched and refined by some noble additions. I don't think there are many who would make such a choice, but I did and I'm not sorry :)). Apple and cognac cake recipe it is inspired by the apple and calvados cake that I sometimes enjoy at a friend's restaurant in Timisoara, or I could say at a friend's restaurant, but for a while I came to consider friends and the man, and the place.


Bradut cake

We need:
For the countertop:
& # 8211 6 eggs
& # 8211 a pinch of salt
& # 8211 250 gr sugar
& # 8211 400 gr flour
& # 8211 200 ml milk
& # 8211 200 ml oil
& # 8211 1 sachet baking powder Dr. Oetker
& # 8211 1 vanilla sugar sachet Dr. Oetker
& # 8211 2 large apples (approx. 500 gr)
& # 8211 2 quinces (approx. 650 gr)
& # 8211 grated peel of a lemon
& # 8211 grated peel from an orange
& # 8211 1 teaspoon spice mix: cinnamon, nutmeg, cloves, ginger
Cream:
& # 8211 2 eggs
& # 8211 200 gr powdered sugar
& # 8211 2 tablespoons water
& # 8211 250 gr butter
& # 8211 1/2 vanilla pod
garnish
& # 8211 300 ml sweetened whipped cream for dressing the cake
& # 8211 1 teaspoon vanilla essence Dr. Oetker
& # 8211 a drop of blue food coloring and a drop of yellow dye to get the color green
& # 8211 50 ml whipped cream + a drop of red dye for ornaments
& # 8211 Dr. Oetker's pearly colored candy
& # 8211 other different colored ornaments
First we wash and clean the fruits and put them through the large grater. Squeeze a little juice and add the vanilla sugar, grated citrus peel and spice mix and mix well.
Separately in a bowl, mix the egg whites with a pinch of salt until they become foam. Add the sugar and mix for a few more minutes. Then gradually add the yolks, oil and milk, continuing to mix with the mixer on the lowest level. At the end we incorporate the flour mixed with the baking powder, using a spatula.
Add the fruit and mix carefully so that no foam is left.

Pour the composition into a large oven tray lined with baking paper and place in the preheated oven at 175 degrees for 30 minutes. Remove from the oven and leave to cool. I made the countertop the day before so that it could be cut better.

To cut the fir tree, I covered the cake in Al foil, I drew a fir tree and then with a knife with a sharp point and it cuts well, I cut the fir tree.

Prepare the cream: mix the eggs well with the powdered sugar, then add the water and the vanilla split in half. Put it on the steam bath and mix until it thickens and becomes like a pudding. Remove from the heat and leave to cool. After it has cooled, pour it into a bowl and mix, gradually adding the butter.

With a spoon, place the cream on the first sheet and level it nicely. It does not require syrup because the top is quite wet from the fruit. Place the other sheet on top and refrigerate for an hour.


Storm cake

1. Prepare the first top: beat 6 egg whites with a pinch of salt, then add 8 tablespoons of sugar. Mix well, then add the ground walnuts, 6 tablespoons of flour and cocoa powder. Wallpaper a tray with baking paper, pour the composition and put in the oven.

2. Meanwhile, prepare the second countertop. Whisk 6 egg whites, then add 8 tablespoons of sugar, juice and 6 tablespoons of flour mixed with cocoa. At the end, add the yolks and pour into a tray lined with baking paper. Bake for about 25 minutes.

3. Prepare the cream: put 400 ml of milk to boil. Separately, mix the pudding with the remaining egg yolks and 100 ml of milk. Bring the two types of sugar to a boil over the milk, then allow to cool.

4. Beat the margarine foam, then incorporate the pudding cream. Add the ground walnuts and mix well.

5. On a plate, place the cocoa top that is greased with half the amount of cream. Place the walnut top over the cream and grease it with the other half of the cream. Sprinkle the coconut cake with the storm and leave it to soften until the next day.

Recipe sent by Elisabeta Gligor.

3 / 5 - 3 Review (s)

Recipes from readers: Check with cocoa star-Aneta Frunză

Ingredients: 4 eggs, 250 ml of milk, 2 glasses of sugar (we use the same glass with which we measured 250 ml of milk), 6 tablespoons of oil, 1 tablespoon of cocoa, 1 teaspoon of cinnamon, grated lemon peel, 1 teaspoon of top of baking powder, salt, flour to make a flowing dough (about 3 glasses).

In a bowl beat the eggs with the sugar until it becomes foamy. Then add the oil in a thin thread. Mix well and add the milk. In another bowl, mix the dry ingredients: flour, cocoa, cinnamon, grated lemon peel, baking powder and salt.

We mix them and add them to the liquid composition, mixing well. Put the whole mixture in a pre-greased cake pan and put it in the preheated oven for about 40 minutes. When it's ready, we test with the toothpick: if it comes out clean, the cake is baked. We turn it over on a wire grill and let it cool. When it has cooled, we cut it into slices about 1 cm thick.

We will cut the slices into a star shape (or any shape can be used). We set them aside and prepare the white cake.

We will use the same ingredients as for the cocoa cake, without cinnamon and cocoa (so we make another cake). In the white cake I added vanilla essence and 2 teaspoons of poppy seeds.

In the tray in which we baked the cocoa cake, we put half of the composition of the white cake. Over the composition, we will put the cocoa stars, standing, glued to each other, starting from one end to the other. The stars will reach for the whole tray (they are only baked in the same tray!).

We will pour the rest of the composition over the stars.
Put back in the preheated oven over medium heat for 35-40 minutes.


Recipes from readers: Check with cocoa star-Aneta Frunză

Ingredients: 4 eggs, 250 ml of milk, 2 glasses of sugar (we use the same glass with which we measured 250 ml of milk), 6 tablespoons of oil, 1 tablespoon of cocoa, 1 teaspoon of cinnamon, grated lemon peel, 1 teaspoon of top of baking powder, salt, flour to make a flowing dough (about 3 glasses).

In a bowl beat the eggs with the sugar until it becomes foamy. Then add the oil in a thin thread. Mix well and add the milk. In another bowl we will mix the dry ingredients: flour, cocoa, cinnamon, grated lemon peel, baking powder and salt.

We mix them and add them to the liquid composition, mixing well. Put the whole mixture in a pre-greased cake pan and put it in the preheated oven for about 40 minutes. When it's ready, we test with the toothpick: if it comes out clean, the cake is baked. We turn it over on a wire grill and let it cool. When it has cooled, we cut it into slices about 1 cm thick.

We will cut the slices into a star shape (or any shape can be used). We set them aside and prepare the white cake.

We will use the same ingredients as for the cocoa cake, without cinnamon and cocoa (so we make another cake). In the white cake I added vanilla essence and 2 teaspoons of poppy seeds.

In the tray in which we baked the cocoa cake, we put half of the composition of the white cake. Over the composition, we will put the cocoa stars, standing, glued to each other, starting from one end to the other. The stars will reach for the whole tray (they are only baked in the same tray!).

We will pour the rest of the composition over the stars.
Put back in the preheated oven over medium heat for 35-40 minutes.


Pork curry with wild rice, fennel and cinnamon

In my opinion, the aroma of coconut milk can radically change the taste of a dish, always making it extremely tasty.

Whenever I have the opportunity, I make sure to always have a can of coconut milk in the pantry to use when I'm not very inspired or I have no great idea to prepare.

So it was in this case, I took this pork out of the freezer and I had no idea what to do with it, but this coconut milk saved me and gave me the idea of ​​a pork curry with wild rice and cinnamon.

it preserves coconut milk

I prepared the vegetables for the first time, I chopped the onion, the garlic and the carrot and I hardened them in a little oil.

I then added the spices (previously ground in a mortar) and left them to harden to release their flavor, then I put the pork in the pan, a little water and let it boil.

When the meat had already penetrated more than half and the water had dropped, I added the coconut milk, the seedless zucchini chopped into suitable cubes and let it boil again, until all the ingredients were well cooked.

In a saucepan I put a measure of wild rice, 2 measures of water, a little salt, half a cinnamon stick and a small star of anise and I covered with a lid, letting the rice boil and absorb the water.

At the end I let the rice boil for 2 minutes without a lid to let the water evaporate, I took out the cinnamon and the anise star and I served the 2 delicious dishes together.


Video: Flower cake with Nutella CC Eng Sub. JamilaCuisine (June 2022).


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