We are searching data for your request:
Upon completion, a link will appear to access the found materials.
WHEAT: Separate eggs. Whisk the egg whites with the 2 tablespoons of water. Then add sugar, egg yolks, oil, flour. Pour the composition into a round tray and bake over medium heat until it passes the toothpick test. Then beat the two packets of cream.
SYRUP-Burn half a cup of sugar, then add hot water, keep it on the fire until the sugar dissolves completely.
Cut the top into three slices. We put a slice, we syrup it, then we add cream and, preferably, walnut kernels, apricots, etc. I grated walnut kernels and a little chocolate on top.
Almond powder is mixed with icing sugar. Beat the egg whites with the powdered sugar until stiff and glossy. Then add the almond mix over them, and mix lightly with a silicone spatula or pear. On baking paper draw two circles, which are filled with the above composition, level with a spatula, then bake in the preheated oven at 170 C, for 35 min. with the oven door ajar. Remove and allow to cool.
The yolks are mixed with 35 g of sugar and vanilla essence until they turn white. Whisk the egg whites with a pinch of salt and a few drops of lemon juice, then add 55 g of sugar in the middle of the mixture. Add the yolks over the egg whites. Then flour is added to the composition. Two rectangles are drawn on baking paper, and inside them are drawn joint biscuits - in two strips 7 cm wide, using the bag to decorate with the tip with diam. 1 cm. Powder with icing sugar, then leave for 5 min. and powder once more. I also sprinkled chocolate worms. Bake 12-15 min. Remove from the paper and straighten one of the long sides, cutting them with a knife.
Crushed apricot pulp and milk are put on the fire in a saucepan, heated. Mix the sugar with the yolks until they turn white, add the starch and mix well. Then pour a little of the hot apricot milk mixture over them, mix, and pour everything into the pan over the rest of the milk. Continue until boiling, then turn off the heat. The gelatin softens and then dissolves (according to the instructions on the envelope). Add to the composition together with the butter, and after it has cooled completely, mix a little until it is lightly aerated and add the whipped cream.
Raspberries and sugar are heated. When it starts to boil, add the starch and leave it on the fire until it thickens a little. The gelatin softens and dissolves. Then add to the raspberries when it is warm.
Before starting to boil, add the yolks. Boil in a bain-marie until slightly thickened (85 C). the gelatin softens and dissolves, then it is added to the composition when it is warm. Whip the cream (200 g) with 2 tablespoons of powdered sugar and add to the cream when it has cooled.
Put the detachable ring on the serving plate. Around it are placed the two biscuit strips, one next to the other. Put one of the daquoise inside, then pour the apricot mousseline. Put the tray in the freezer for 5 minutes. Then place the second daquoise, then pour the jelly with raspberries, and then freeze for 5 minutes. Pour the almond mousse and cool again. Then make a glaze according to preference (I had a raspberry jelly sachet). And the decoration with whipped cream and raspberries-apricots in speed, because we were in a time crisis. But the taste is great, the combination is perfect !. A delicate and delicious cake.
The recipe Cake with apricots, raspberries and almonds was proposed by Daneza13 on the culinar.ro forum
Good appetite! Serve the cake with apricots, raspberries and almonds whenever you feel like something special!
The countertop. Beat the egg whites with the sugar and cocoa until they harden. Add the breadcrumbs, then the walnuts. Mix the composition lightly and pour into a greased pan,
Bake over low heat. Turn the top over on a wooden bottom, leave to cool, then cut horizontally in two.
Cream. Mix the chestnut cream well with the foam rubbed butter. Separately prepare a sugar and vanilla syrup to which cocoa is added, mixing together on the fire and then a little yolk, always rubbing with a wooden spoon.
When the cream has cooled, incorporate it into the chestnut composition mixed with butter. Put one of the countertops
on a plate of the same shape, spread half of the cream on top.
Place the other top on top and then coat the whole cake with the rest of the cream. Garnish with whipped cream and
give cold. It is good to prepare the day before being served.
Roast the ground walnuts a little and leave to cool. The butter or margarine is mixed with the sugar then one by one the eggs. Mix the flour with the baking powder and then add the butter and ground walnuts. Put everything in a form and bake. when it is ready, take it out of the oven and leave it to cool. The top is cut once and greased with apricot jam. From the top counter, cut a 20 cm circle and place it on the edges.
For the gelatin filling, prepare according to the instructions on the package. apricots and mandarins are drained and the juice is set aside. the fruit is pureed and then mixed with the fruit juice. The gelatin is heated and mixed with the puree.
Whip the cream well and mix with the fruit. take 3 tablespoons of cream and set aside. pour the cream over the bottom countertop then next to the cream put the cut circle and top over the cream put the smaller part (the inner circle) of the top countertop. cover with whipped cream with sugar and mixed with dpa gelatin which is garnished with coconut, rafaello and whipped cream.
Diploma cake with apricots, pears and pineapple
After I prepared the Salad with Telemea and Eggs, I washed it and drained it and started preparing this diploma cake recipe.
When I got to the part of chopping the fruit, the device winked at me from the dish drainer (is that what it was called? :))) & # 8211 as if to say & # 8211 Come on, I'll help you! :)))
[ingredients title = & # 8221Top ingredients with a diameter of 23 cm & # 8221]
- 4 eggs
- 4 tablespoons sugar
- 2 tablespoons food starch
- 2 tablespoons flour
- a tablespoon of oil
- a knife tip salt
[ingredients title = & # 8221Ingrediente Crema Diplomat & # 8221]
- 4 eggs
- 6 tablespoons sugar
- 3 tablespoons flour
- 3 tablespoons sour cream
- a cup and a half milk (approx. 380 ml)
- 2 sachets of vanilla sugar
- an envelope and 1/2 gelatin granules (18 gr)
- 400 ml liquid cream
- fruit & # 8211 compote pears, apricot compote, pineapple compote
[ingredients title = & # 8221Ingredients for decorating & # 8221]
- 150 ml fresh
- 100 ml sour cream
- a spoonful of sugar
- vanilla essence
- sponge fingers
[directions title = & # 8221Diplated cake preparation with apricots, pears and pineapple & # 8221]
1. Whisk the egg whites with the sugar and vanilla sugar, then add the egg yolks, chocolate cream and flour. Stir gently and pour into a tray lined with baking paper. Bake in the preheated oven, on the right heat, for 30 minutes.
2. Put the gelatin in the yogurt and leave it to soak for an hour. The apricots are washed. The ripe ones are peeled and pitted, then strained. The other apricots are cut into slices.
3. Beat the egg yolks with the sugar and apricot liqueur. Place on top of a bowl of boiling water and beat until all the sugar has dissolved. Allow to cool to room temperature and mix with the yoghurt in which the gelatin and apricot puree have been soaked. Then add half of the cream and leave to cool for at least an hour.
4. Cut the worktop in half. Put half of the cream on one sheet, then sprinkle with apricot slices and cover with the other sheet. Cover with the rest of the cream and garnish with whipped cream, walnuts and apricot slices. Leave to cool for 2-3 hours and serve.
Cake with nuts, chocolate and apricot jam & # 8211 a special sweet
This tasty dessert can be served every day. You don't have to wait for a special occasion to prepare the cake with nuts, chocolate and apricot jam. Try this easy recipe, and surprise your children with a special sweet.
- 350 gr wheat flour, 200 gr soft butter
- 50 gr sugar, 25 gr yeast
- 1 yolk, 1 egg
- 50 ml milk, a pinch of salt
Ingredients for the filling:
- 250 gr ground nuts, 150 gr powdered sugar
- Grated peel of a lemon
- Peach jam
Ingredients for the glaze:
Method of preparation:
Beat the soft butter with the sugar until fluffy, then add the egg and egg yolk. Mix everything very well. In a bowl, mix the yeast with the milk and a little sugar until dissolved. Cover and set aside for 10 minutes.
Sift the flour into a deep bowl, add salt, and make a hole in the middle, in which the yeast will be poured. At the end, add the butter and the rest of the sugar, then knead the dough. The dough obtained is divided into three.
To prepare the filling, mix the walnuts with the sugar and lemon peel. Spread the first piece of dough in a tray (35 x 25 cm) lined with baking paper. Prick with a fork and grease with apricot jam. Sprinkle with half of the walnut filling.
Cover with the second piece of dough, add apricot jam and the rest of the nuts. Finally, add the third dough. Leave the cake thus assembled, leavened for about 60 minutes.
After an hour has passed, put it in the preheated oven at 180 degrees and bake for about 25-30 minutes. When it is ready, take it out of the oven and leave it to cool.
In the meantime, the icing can be prepared. Put the sugar to boil in water. The syrup obtained is left to cool and then mixed with cocoa powder. Put it back on the stove, over low heat and add the butter. Stir constantly.
The icing obtained is poured evenly over the last top of the cake. Put the cake in the fridge for a few hours, after which it can be cut and served. Good appetite!
Apricot and walnut tart
3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 3 tablespoons finely chopped or chopped walnuts, 1 vanilla pudding, 500 ml milk, 3 tablespoons sugar, 1 jelly cake, 1 tablespoon sugar, 200 ml water, 500 grams of apricots, 5 tablespoons of crushed and fried walnuts, 100 ml of whipped cream
Difficulty: low | Time: 1h
1. Give the biscuits to the robot, then the walnut kernel (leave it a little bigger) and mix it with butter or melted margarine. The homogeneous mixture is pressed well, in a uniform layer, in a form with a detachable ring.
2. Prepare the jam cream by mixing the cream well, incorporating the jam and gelatin, which I hydrated in cold water and then melted in a sea bath. Pour the cream over the cookie sheet and let it cool for 20 minutes.
3. Remove the form from the cold and pour cream on top of the cream mixed with nectar and melted gelatin. Leave for at least 2 hours in the refrigerator then decorate with jam and apricots and portion.
The apricot cake and jam is served as its name suggests, cold :).