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The fruits are washed or peeled, as appropriate, then cut into cubes and drained in a sieve.
Beat the mascarpone cheese with the sugar until it becomes frothy.
Beat the whipped cream in half and then mix with the cream cheese, until you get a fluffy cream.
Keep 1/4 of the cream for garnish, and in the rest add 3/4 of the fruit and mix lightly, from the bottom up, with a spatula or a wooden spoon. Give the cream cold.
Dilute the baking syrup 1: 1 with water.
Cover the cake tin with foil.
Place 1/2 of the amount of cream on the bottom of the tray and even out with a spatula.
Cotinui with syrupy biscuits, then add the rest of the cream and finish with biscuits.
Let the tray cool for 2 hours.
Turn the cake over on a large enough plate.
You prepare your biscuits and cake decorations.
Break the chocolate into pieces and melt it on a steam bath. When it has melted, add 50 ml of liquid cream and mix well. Dip one end of the biscuits in the icing and sprinkle the confetti, then place them next to each other around the cake. You may need to heat the glaze a little at a time if you don't move fast enough.
When you have finished arranging the biscuits, tie them with a bow.
Decorate the surface of the cake with cream and fruit and let it cool until it is served with your loved ones.
P.S. You can use any fruit you want. For me, the kiwi was the "obligatory ingredient" ...
Varieties with special taste
White onion with yellow-brown skin is mainly used as a basic vegetable in food, but there are many other varieties with special flavors that are more suitable with fine salads, pies or pickles. Red onions, sweeter than white onions, are preferred by many gourmets for fresh vegetable salads. In addition, its color gives an appetizing note to any dish. Salota or hasma onion, smaller in size, gives a pleasant flavor to the fillings and can be used for meat pies. And chives, the smallest variety, go wonderfully pickled in winter salads.
SUMMER FLAVOR CAKE - Recipes
Chocolate and fruit tart
Chocolate is the sweet temptation of many of us, but as it is the fruit season, I said to combine them and that's how a delicious chocolate and fruit tart came out. And if you didn't have to use the oven, it was all the better because it's summer and we take advantage of the heat of the sun, not the oven (except when necessary). I assure you that this preparation will be a real success if you try it.
It is a perfect, creamy tart with lots of chocolate and fruit. The fruit may be different from what I put, but I recommend it be berries, strawberries, mango & # 8230 I do not think it fits with apples, for example.
For chocolate lovers with a slightly spicy taste, you can add a pinch of cayenne pepper and you will get a spectacular tart (I also tested this variant). Or, you can sprinkle chilli flakes. It all depends on your imagination. If you have guests, you can prepare it the day before and before serving leave it for 5-10 minutes at room temperature to be easy to cut.
What products do we use?
Use natural cream for a special taste. Of course, the chocolate must also be of good quality. I never use household chocolate, for example. We can't compare tastes. Plus, in fact, reading the packaging of different types of household chocolate, I found that it's not even chocolate. Rather a mixture of something, chocolate-flavored, that behaves relatively well in heat treatment (especially when melting). I for one did not find a strong reason to use it. There are many types of chocolate, at an average price, which behaves very well when melted. These give our desserts an excellent taste. We just have to try and see what is to our taste.
In the hot season we want to cool down and eat lightly, and soups, even if they are hot, help us to regulate our body temperature. But in summer our soups must be quick, easy to make, without losing their flavor. That's why I thought of offering you three recipes that will make your hot days more delicious.
I know it's a classic summer soup, I didn't invent the wheel, but I want to tell you about my version of gazpacho, the original cold tomato soup from Spain. For a portion I put a tomato and a half, half bell pepper and half a green onion, of which two thirds must be tails and one third the white part, which has a much stronger taste. Garlic should only give a very light smell, so depending on its size, put only half or a quarter of a clove. I put 4-5 more basil leaves. Although people do it most often with water, I prefer to use basic vegetable soup. Which I prepared in advance and cooled. To balance the taste, add a quarter teaspoon of sugar and a crushed black pepper powder. If you like it more spicy, you can add a little hot pepper. But don't forget to taste it first because it can be very misleading. To get an umami taste, add a little anchovies. About a third of the thread. The freshness of the soup can also be given by the celery root roots, not celery. Everything is blended and matched with salt.
To be finer, it is passed through a strainer, and for a more refined taste you can put a little grated lime peel. Another trick for a more refined gaszpacho is to garnish it with diced tomatoes. When serving, sprinkle a little olive oil on top. An idea that came to me now is to add a quail egg laid on top, placed on the bed of tomato cubes and possibly garnished with a crouton of toast with garlic.
Summer is a madness with the taste of larch. It's wonderful in soups. Just last week I made a vegetable soup with plenty of larch and semolina dumplings at Caju for the staff meal. It's basically a consommé, a clear soup, but made with borscht.
I had heard of borscht as a soup style from Israel, from the Russian neighbors in the neighborhood. They made many borscht, but this Romanian borscht, made from bran as a way of souring, only here I discovered it. They soured the soups with lemon juice.
is a much lighter version of beet borscht. Heat some onions, add vegetable soup and beet juice and season with salt and pepper, and then bring to a boil. Because we use vegetable soup, there is no need to boil them. So sauté some diced carrots and sliced green onions, slices of celery and diced parsnip root. They are thus added to the soup.
However, you must be careful because the beets are very sweet and must be well balanced. So I recommend the ratio of 1 to 4 between beet juice and vegetable soup.
In just thirty minutes! Uncooked cake "Strawberry flavor"!
The strawberry season is in full swing, so it's the right time for a tasty and delicate strawberry cake that cooks in just 30 minutes. It is made quickly and served immediately.
For the cream:
& # 8211 600 gr of 9% cow's cheese
& # 8211 350 ml of 20% fermented cream
METHOD OF PREPARATION:
1. Pour the water into a saucepan, add sugar and strawberries, put the pot on the fire and boil everything for 10 minutes, after the liquid reaches the boiling point. Allow the syrup to cool completely.
2. Sift the cheese through a sieve or blend it vertically, add powdered sugar, vanilla sugar and cream. Mix and mix the composition until it becomes homogeneous and dense.
3. Briefly soak the biscuits in strawberry syrup and place them on the plate with the sugar side down.
4. Cover the first layer of biscuits with cream, using a pastry bag or a plastic bag.
5. Next is a new layer of biscuits, placed in chess order, covered with cream.
6. Repeat the layer of biscuits and cream. Level the last layer of cream.
7. Decorate the cake with strawberries and grated chocolate.
An incredibly appetizing dessert! The biscuits are well soaked in strawberry syrup and combine harmoniously with cream cheese.
In autumn and winter, one of the desserts full of flavor, with aromatic and refreshing taste is the apple cake. It is said that if autumn passes and you have not made an apple cake, your kitchen feels neglected. So is the family! See below this apple cake recipe, quite easy to prepare!
1. Peel the apples, remove the stalks and fill the place with walnut kernels and sour cherry jam. The apples are placed next to each other in a 3 kg pan, greased with butter. The gaps between the apples are filled with apple slices.
2. Pour a cup of sugar over the apples and the remaining butter, cut into cubes. Put the pan in the oven and keep until the sugar melts. It is then allowed to cool.
3. Meanwhile, beat the eggs with the 4 tablespoons of flour. When the apples in the pan have cooled, pour the sponge cake composition over them and put them back in the oven.
Fresh out of the oven and garnished with apple slices
4. After the dough has browned, leave it to cool, and then turn it over on a plate. Garnish with plenty of cream.
Red velvet cake & # 8211 Ingredients
The ingredients needed for the spectacular cake are available to everyone. So, you have no reason to hesitate to prepare this wonderful dessert for your loved ones!
For the red velvet top:
- 8 eggs
- 400 gr sugar
- 150 gr butter
- 150 ml oil
- 250 gr yogurt
- 600 gr flour
- 25 gr cocoa
- 5 g baking soda
- 10 gr baking powder
- 1 teaspoon lemon juice
- 1 pinch of salt
- 3 drops of red gel or food coloring
For cream cheese:
- 500 gr Philadelphia cheese, or mascarpone
- 200 g vanilla flavored powdered sugar
- 150 gr butter with over 80% fat
- 150 ml whipped cream
- 1 pinch of salt
9. American blueberry pie
American blueberry pie is probably the most delicious dessert in traditional American cuisine.
1 American pie dough
8 cups of cleaned and washed blueberries
1/2 cup sugar
1/4 cup starch
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces
1 egg white, 1 tablespoon sour cream
For the complete recipe, click here.
Summer recipes from Horia Vîrlan. The best fish with sauce and a salad full of vitamins
Summer recipes from Horia Vîrlan. The beloved chef who presents on Prima TV the shows “My mother cooks better”, “Super Cherry on the cake” and “In the kitchen with Horia” recommends light meals, but full of flavor, for the hot days!
And if you like how Horia Vîrlan cooks, you can also try the fasting recipes that the star chef revealed for Libertatea readers (not for another, but soon she will enter the post of the Assumption).
Cake decorated with butter cream
Preheat the oven.
Wallpaper the bases of the two forms of baking with baking paper.
Froth the butter, sugar and salt using the mixer with the mixing paddles. Then add the eggs one at a time. Wash the lemon with hot water, dry it, grate the peel and squeeze the juice. In a second mixing bowl, mix the flour, starch, baking powder and grated lemon peel. This mixture of flour, skim yogurt and lemon juice is then gradually incorporated, alternately, into the butter mass using the mixer. Mix with the mixer until a homogeneous, bound composition is obtained. The composition is poured into the two baking tins and baked in the oven for approx. 40 minutes. After baking, allow to cool completely. Then peel off and remove the removable side edges of the baking tin and the baking paper. Each of the two countertops is cut in half in half. Thus 4 sheets of cake are obtained.
Electric oven 180 ° C
recipe.preparation.gas 180 ° C
Groove / Height: central
Baking time: 40 minutes
Meanwhile, wash the lemon with hot water for the cream, dry it and grate the peel. The grated peel is then mixed with powdered sugar and whipped cream hardener. Rub the Mascarpone cheese using the mixer with the beating paddles, then incorporate the cream little by little. As soon as the composition begins to harden a little, sprinkle the mixture of powdered sugar-cream of lemon-peeled lemon zest. Continue mixing until a smooth, homogeneous cream is obtained.
Place the first sheet of cake on a cake plate and grease with cream. Cover with the second sheet of cake which is also greased with cream. Do the same with the third sheet of cake. Cover with the last sheet of cake, then leave the cake to cool.
Meanwhile, for the butter cream, rub the butter, powdered sugar, salt and lemon flavor using the mixer with the mixing paddles, until you get a white frothy cream, which lasts a few minutes. At the end it is colored with pink dye.
About half the height of the cake, put a little cream on the side and spread it around in the form of a strip of cream. The sugar decorations are fixed by hand on this cream strip. Then continue to cover the rest of the cake with the remaining butter cream, so that the decorated medium remains free. Leave it to cool a little again then the cake can be served.