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Leo cake dessert

Leo cake dessert


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Wheat. I used a tray lined with baking paper measuring 32 x 24 cm.

In a bowl I mixed eggs with sugar, salt and vanilla. Separately I sifted flour, cocoa and mixed with baking powder. On the steam bath I melted the butter and chocolate. In the egg mixture I incorporated melted chocolate mixing well, then I added the milk and dry ingredients, I homogenized and I poured the mixture in the tray, I put the tray in the preheated oven, at 180 degrees C. It is ready when it passes the toothpick test. I let the countertop cool well.

Cream: In a bowl I put sweet cream, sugar and milk and mixed well until I got a firm whipped cream. I added the caramel and mixed, then I put the chopped cherries and drained the syrup. I hydrated the gelatin with cold water and then I heated it on a steam bath, at the end I incorporated it in the cream.

Assembly. I covered the tray in which I baked the top with cling film. I cut the cooled countertop in such a way as to level it, it grew a bit unevenly. I put the top in the tray, then I poured the cream and on top I crushed the rest of the top. I let the tray cool for about 1-2 hours and then I portioned the cake with a knife passed through hot water.


Check -Supercalifragilistic- in 5 minutes!

So, if your mother-in-law, husband or anyone asks you & # 8222Dear, did you make a cake-there for lunch too? & # 8221 you can answer calmly, like in that Bula joke: & # 8222Yes, two cups! & # 8221. Here is this wonder of modern technology & # 8211 cake in 5 minutes with baking with everything, baked in the microwave:Ingredients for 2 cups of cake tea:

  • 8 tablespoons grated flour
  • 8 tablespoons grated sugar
  • 2 tablespoons black cocoa
  • 1/2 teaspoon of baking powder / each cup
  • 6 tablespoons milk
  • 6 tablespoons oil
  • 2 empty cups of tea

So as not to hear questions like & # 8222How much is the spoon cleaned? & # 8221 look here and here:

In each cup put 4 tablespoons of flour (grated, like the one above), 1 tablespoon of cocoa, 4 tablespoons of sugar (as grated and milled) and 1/2 teaspoon of baking powder as in next picture:

Vigorously mix the dry ingredients:

Add the egg: Mix again, this time you really use all your skill, until the maglavais is uniform. Add 3 tablespoons of oil and 3 tablespoons of milk in a row, stirring again & # 8211 ready:

The cup goes to the microwave oven set at 850 watts for exactly 4 minutes & # 8211 I posted the recipe on the kitchen earlier and the girls have already done it, it also goes to 700 watts and the cooking time is also 4 minutes. After the regular time has elapsed, no extension is allowed, we carefully remove the cup, as it is hot, and we insert the next cup prepared in the same way. Result:

Let it cool for 1-2 minutes and remove the cake from the cup, it comes out very easily, it is caught only on the lip of the cup, a little, we pass a knife blade around it and:

From now on, each one as he cuts his head: cut slices, powder with powdered sugar and chop it as fast as you prepared it, grease it with jam, nutella, etc. My talent tormented me a little, so until it was the second cup at MO I cut the first one into slices, here it is in the picture with the second cup & # 8211 is not the same, one is with a giraffe another with an elephant!

I greased the slices with some apricot jam:And I finished them with some melted chocolate, white and black, which I cut into small pieces, I put each one in its bag, which I also threw in the microwave, for 1 minute and a half, and to make them even smarter, I put them in the paper baskets from the muffins:

After all, they're really beautiful, aren't they? Keep in mind, however, the cake in the cup is not a cake to be prepared and kept from today to tomorrow, it is to satisfy your craving for something sweet immediately. Like any bakery or pastry that has gone through the microwave, it will harden after a while so ready, is the 4 minutes over? Wait another 1-2 minutes for it to cool down and enjoy!


Life & Recipes

My first Easter! Doesn't it look good? It was good too!
For the dough I used the traditional Cozonac dough (Laura's Cozonac) and for the filling I prepared sweet cheese at home.
I saw this cheese recipe more often on CristinaK's blog and I said I would try it when I had the opportunity.

I used 3 liters of milk with 3.8% fat and 2 tablespoons of fatter yogurt for each liter of milk.
I mixed everything in a pot and let it rest overnight. The next day we would have all the contents and when the milk has gathered on the surface, the fire stops.
Prepare a strainer in advance in which we put a larger gauze (to cover the entire amount of cheese) and pour the cheese milk into the gauze. Drain the whey well and then use as desired.
From this amount of milk I got about 500-550 gr of Delicious cheese.

In 400 gr of cheese I added 3 eggs, sugar, essences and raisins + candied fruits.
I added the dough in a larger tart shape and let the dough rise until it doubled in size. I added the cheese composition and baked at 200C for 10 minutes after which I lowered the temperature to 180C. I served with pleasure together with family.

4 comments:

Your Easter turned out very well. And you also worked for the cheese! I also make Easter with cake dough. So it's a cheese cake.

Thanks Pansy. Honestly, I don't know what it would be and what the difference is between Easter dough, maybe I'll try to make an Easter dough once. the cheese was super!

I would like to taste at least a slice of your Easter, it looks really good! You worked on it, though. deserved.
CONGRATULATIONS!


"Chocolate Kiss" cake, the most refined dessert

A delicious dessert with three layers of chocolate, this cake will delight your senses and conquer you from the first tasting. Try a "chocolate kiss" and share it with your loved ones!

ingredients

The first countertop

1 teaspoon vanilla essence

3 teaspoons instant coffee

The first cream

5 teaspoons hot water

200 g melted bitter chocolate

The second cream

170 g white chocolate or white chocolate flakes

Method of preparation

For the top, mix the egg whites with the sugar until you get a homogeneous composition. Incorporate the vanilla essence, the yolks, the instant coffee, the flour and the melted chocolate in the microwave, which you left to cool for 5 minutes. Add the salt powder and mix until perfectly blended. Pour into a removable wall tray lined with baking paper. Bake in a preheated oven at 180 ° C for about 15 minutes or until the toothpick test passes.

For the first cream, mix all the ingredients very well. Put the cream in the freezer for about 25 minutes. Then mix on high speed for a few minutes. Spread the mousse evenly over the counter.

Leave the gelatin to hydrate in cold water for 10 minutes. Then combine the melted chocolate on a steam bath and the liquid cream. Pour the white chocolate cream over the other cream. Let cool for 2 hours. Decorate with grated chocolate.


How to prepare Mozambique cake recipe:

Melt the chocolate with the butter in a deep saucepan over low heat. Then add the sugar and beat well. Add the flour, salt powder, cocoa and vanilla essence and mix until smooth.

Pour the mixture into a tray lined with flour or baking paper. Separately, in a bowl, mix the cream cheese with the sugar, egg yolk and vanilla essence. Pour the cream over the composition in the pan, using a teaspoon. For a wonderful visual effect, unevenly place the cream, mix with the countertop, as when making a cake. Leave the tray in the oven for 20 minutes at 180 degrees.

Leave to cool in its original form for 15 minutes, then cut to taste and serve with a cup of tea or cappuccino. Good appetite!


Elena's kitchen


Unfreeze the sheets, and remove 6 + 1 sheets, which are covered with a damp towel. The rest is collected and used for something else immediately or re-frozen (not recommended!).
Take a sheet, cut it in half, grease it with an oil brush and press it with a little brown sugar.

When the tray is finished covering, pour the fruit composition and press lightly in an even layer.


If the top sheets are browned, cover with aluminum foil and bake until the composition is ready.

If you know how to bake the oven is very good, but I use a transparent tray and then you can see when the cake is baked. Leave to cool a little and powder with fine sugar flavored with vanilla.


Cut into slices only after it has cooled, being careful not to crumble the baked sheets on top.

It is light, fragrant, not very sweet, special. Try!

19 comments:

what a beautiful method of packaging! I suddenly missed an apple pie, I didn't do it for a long time. Have a nice Sunday!

I think she's special. And she looks special, good.
Nice Sunday.

looks very good. worth a try.
I challenged you to a return to childhood, if you have the time and pleasure.

What goodness you have done!
I did too but I didn't put figs in it, with figs it's definitely better.

What a craving you made me. She is very handsome)

Super method of making pies. And your composition is delicious. I would come to your table too. Kiss you.

Very interesting way of "packing" the cake. I really like the idea. Thanks

Alison, I was also impressed by the way she assembled it and gave me the opportunity to make the cake. Those who like it sweeter can add more sugar, but it is only light, flavorful, slightly sour, so only good. Have a nice Sunday too!

Yvonne, thank you very much. Have a nice Sunday.

Veronica, thank you, it's really worth a try! I'll come and see what I'm talking about in the evening, when I come back from a visit, because you made me curious!

Daniela, if you put figs on it, it's even better, because from the combination with nuts, more flavors develop.

Olgutza, do you want a piece? Take, with the greatest pleasure, from the house!

Brandusa, lust! What a joy it would be to have such guests in the evening, I would only do one more, to arrive!

Welcome my thesis, Tear! I tried to see more of you, but my access was blogged and I was sorry about that. My family code name is Lacrima! I also liked this packaging, that's why I tested it! Have a nice Sunday, as much as is left of it!

wow, how interesting! let me implement it too, because I still have some apples in the pantry!

The final presentation is spectacular. But I think it's hard to cut. Did you make it into a cake shape? I guess when it's browned it's ready.

ingenious cake idea, ingenious, but especially tasty filling.

Elena, you don't even need to soak me twice ... I serve myself with great pleasure: D
I think I would feel very good visiting you. you have such a gift to make people feel close to you)

By the way, maybe you know, maybe you don't know. That common acquaintance who had that accident on the train is now recovering in Iasi and is taking small but sure steps towards a normal life :)

I wish you a beautiful week !!

the filling seems interesting and delicious to me. it looks like a dream cake. kisses dear Elena

I was amazed by the filling too. next time I mix figs too, I haven't tried it yet. your cake looks really good. appetizing rau! :)

This looks wonderful, like an apple strudel with phyllo.

she is gorgeous this recipe, succulent and appetizing, i love it
good day

Zazuza, I'm glad I gave you an idea! I loved the method, because I used the filling before.

Pansy, this time I struggled to cut it, because I didn't make it with detachable walls. Next time I'll do it, and the sheets were a bit dry, because when I was doing the thing with the sheets, a neighbor came to ask me something and the sheets already arranged were a little dry.

Boscodina, the filling is worth trying, because it is very tasty and not gritty sweet.

Olgutza, I'm glad you served yourself! It is valid for everyone, until you try it yourself. I'm glad you gave me the news!

Sarah, thank you very much for your appreciation. I would be happy for you to try it too.

Ana-Maria, if Luana likes it sweeter, you can add more honey. It will amuse her terribly what the cake looks like, so ruffled!

Ivy, thanks. Filled is slightly different from the strudel. I think if you put fresh figs would be even more beautiful and perfect!


CHRISTMAS CAKE

Although it could very well refer to the beautiful Raluca Rascanu, the title is still strictly related to the goodies that come from the hand of the blonde baby from Prima. Besides the talent for dancing & # 8211 demonstrated repeatedly on the table of the squirrels & # 8211 and the skill in numbers (she only graduated from the Banking Institute!), Raluca also has a talent as a cook. Ever since she moved in with her boyfriend, she studies the cookbook every weekend and asks for culinary advice from the old housewives in the family.
In general, everything she eats is made by her hand. What is made by her hand and is not edible, but consumes the dog.
The blonde also makes chicken soup, which turns out great and she loves it, plus dark chocolate & # 8211 cakes or mascot cake & # 8211 where she is the teacher. The latter will be the only dishes prepared by Raluca de Craciun, as the star does not risk sarmale or meatballs. "I'd rather go to my boyfriend 's mother or mother' s table than have a calamity," she laughs.
With the kilograms, don't imagine that he has problems! She weighs only 43 (1.69 m tall) and, although she eats everything her heart desires, rehearsals and dancing for & # 8222Cronica & # 8221 prevent her from gaining weight.


Recipes from readers: Apple and meringue cake - Pîrvuleţ Nicoleta

Ingredients: For the top: 5 egg yolks, 12 tablespoons sugar, 12 tablespoons oil, 15 tablespoons milk, 15 tablespoons flour, 1 sachet baking powder. For the apple filling: 10 apples, 5 tablespoons sugar to harden the apples, 2 sachets of vanilla sugar. For meringue: 5 egg whites, 5 tablespoons sugar.

Preparation: We clean the apples, scrape them on the large grater, then put them to harden together with the sugar, until the juice they leave decreases.

Separate the egg whites from the yolks. Mix the yolks with the sugar using the mixer on low speed. Gradually add the oil, mixing at low speed (as in mayonnaise). Incorporate the flour mixed with baking powder, alternating with milk.

Put the composition in a tray (38 x 25 cm) and put in the oven for 20 minutes. Meanwhile, beat the egg whites. Towards the end we add the sugar.

Remove from the oven, add the apples and egg whites and level with a fork.


Preheat the oven. In a bowl, mix and rub the sugar and butter until it becomes a light and fluffy composition. Add the egg and mix well. Then add the milk, and mix again.

In a bowl, sift the flour along with the baking powder and salt. Incorporate the dry mixture into the wet, slowly. Then incorporate the blueberries. Wallpaper a tray with butter and flour. Spread the blueberry dough in the pan and level.

For the topping, mix the sugar, flour and cinnamon. Then incorporate the butter and mix by hand. You will get a sandy composition that you sprinkle over the cake in the pan. Leave in the oven for 35-40 minutes. Serve hot, with ice cream or whipped cream.


Nati - his

Separate the yolks from the whites. Rub the yolks with 5 tablespoons of sugar then add the oil, stirring constantly. Separately mix the flour with the baking powder and sift over the yolks. Whisk the egg whites with 3 tablespoons of sugar until they look like meringue. Add lightly with a wooden spoon in the first composition and then bake for about 40 minutes.

5 comments:

F.apetisanta! Everything about cocoa is super interesting to me. I will definitely write down the recipe. Nice weekend!

The cake looks good! Congratulations !

Thanks for appreciating Ala

Flowers, this recipe is quick and very tasty and your recipes are great. Kiss you

We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family

We would be delighted if you would like to add your blog to http://ro.petitchef.com so that both our users and we can enjoy your recipes.

Petitchef is a French portal based on recipes. Several hundred blogs are already registered and benefit from exposure on Petitchef.


Video: Crafty vlog. my 45th birthday. sewing the new Leo dress plus two cakes


Comments:

  1. Baldric

    I am of course sorry, I would like to suggest a different solution.

  2. Corren

    Absolutely agrees with you. In this something is good idea, I maintain.

  3. Faugar

    Clearly they were wrong ...

  4. Oskar

    I can't take part in the discussion right now - there is no free time. But I will return - I will definitely write what I think.



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