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Chocolate and swiss merengue cream cake with strawberries

Chocolate and swiss merengue cream cake with strawberries

It is good that all the ingredients are at room temperature, this is the reason why we prepare them 2 hours before, except for the coffee we prepare just before we get to work.

In a bowl, mix all the dry ingredients with a fork. In a separate bowl lightly beat the eggs, add the oil, yogurt and vanilla essence. Pour the liquid ingredients over the solid ones and mix well (but lightly) until smooth. At the end we pour hot coffee, which will produce a multitude of flavors with each movement of the tel: P

We prepare 3 trays with a diameter of 21 cm, if you have them. I only have one :)), I improvised another tray from a pan with the same diameter, which saved me a lot of time. If you only have one tray, bake them one at a time at 180 degrees for 30-35 minutes: D

After 30, check, if the toothpick comes out clean, then ready, turn off the oven ... so that the countertops don't dry too much.

We take them out nicely on a grill, admire them ... and smell the smell of chocolate with coffee. Let them cool. I made them the night before, and in the morning I went straight to the cream: D

we start with strawberries (yes, my favorites). We put them in the blender and mash them. If your seeds bother you, you can strain it, but I left it like that, and I didn't even feel it :)

Whisk the egg whites with a pinch of salt. Meanwhile, put a pan on the fire with a little water, so that if we put the bowl with the egg whites on it, the water will be two fingers below the bottom of the bowl.

When the water is close to the boiling point, put the bowl of egg whites on it, turn the heat down slowly and continue mixing.

We start to add the sugar gradually, one spoon at a time and mix well until it melts. Repeat the operation until the sugar is melted and the egg white foam is hot. Take the bowl from the bain marie, and continue to mix until the bottom of the bowl is at a neutral temperature and the egg white foam is hardened.

We cut the butter into cubes, and we add one cube in a row, we mix well after each one until the complete incorporation. Only when it is well blended do we move on to the next cube of butter.

Towards the end, the cream may be cut, but continue to mix as assiduously as possible until it becomes frothy and beautiful: P.

Wipe your forehead of welders: P, add vanilla essence and strawberry puree, mix .... and READY with the wonder of cream. Let it cool down a bit, let it rest a bit, and so can you: P

Take one counter at a time, and cut it in half with a sharp knife and a long edge. Prepare a cake tray. I didn't have a support, although I want one with one foot, but I think because of this I can't even find it anywhere :)))) ... So, we go back to the plate ... we put a cake top, 2 tablespoons of cream, another cake top, another 2 tablespoons of cream, and so on. The remaining cream you use to dress the cake, arrange it nicely, cover all the corners :)) and let it cool again.

For the icing, I melted all the ingredients in the microwave (in the same bowl, of course), in 30-second increments, then I mixed and left to cool a little.

I took the cake out of the fridge, I poured the icing over it, just in case


Steps

Chocolate cake preparation

We start by preparing the Craquelin crust.
We will mix the butter at room temperature with the sugar and rub it well with a wooden spoon until it is homogenous. Then add flour mixed with cocoa. We continue to mix until it becomes a paste. We will spread this paste to a thickness of 2-3 mm between 2 sheets of baking paper. Then put it in the freezer for 10 minutes, then in the refrigerator.
The first time we will make the dough for choux, the link is above in the description. On a tray lined with baking paper we will put the dough in approximately identical weights. Over a quarter of them we will put the crust. I cut circles of the same size as the size of the choux, using a round dui. We put the crust over the choux and press very lightly on the edges, in order to dress the choux as well as possible. Bake at 180 degrees, preheated oven for 40 minutes or until browned. We take them out and let them cool completely.

Vanilla cream

Mix the milk with 30 g of sugar, starch and put it on the fire, in a double-bottomed bowl. Cut the vanilla pod lengthwise, add the seeds and peel. Leave until it reaches boiling point, stirring constantly. In a bowl, mix the yolks with the sugar.

We immediately pour the hot milk over the yolks. We always mix with the goal. We put the mixture on the fire again. When it starts to boil, we leave it until it thickens like a pudding. We always mix with a tel. Set the bowl aside, and let it cool, stirring occasionally to avoid crusting. When it reaches room temperature add the butter and mix for 2-3 minutes. Now it can be used for various dishes.

Chocolate cream

This is prepared in the same way as the vanilla one, the only difference being that at the end we will add the chocolate. Grate or finely chop the chocolate.
Mix the milk with 30 g of sugar, starch and put it on the fire, in a double-bottomed bowl. Cut the vanilla pod lengthwise, add the seeds and peel. Leave until it reaches boiling point, stirring constantly. In a bowl, mix the yolks with the sugar.
We immediately pour the hot milk over the yolks. We always mix with the goal. We put the mixture on the fire again. When it starts to boil, we leave it until it thickens like a pudding. We always mix with a tel. Set the pot aside, and let it cool for about 2-3 minutes. Then add the chocolate in 3 steps. Stir until smooth. Let it cool slightly. When it has reached room temperature, add the butter and mix for 2-3 minutes. We leave 150 grams of cream to fill Choux Craquelin with which we will decorate the cake.
Hydrate the gelatin according to the instructions on the package and then melt it on a steam bath. Add it to the warm chocolate cream. Leave the cream aside. Beat the cream with the sugar until it becomes almost firm, and add in the chocolate cream in 3 tranches.

We fill half of the choux with vanilla cream and the ones with chocolate cream crust.
To assemble the cake we will use a 20 cm round tray, at the base of which we put food foil.
Put the chocolate cream in the form, then the choux filled with vanilla cream. We put them upside down in the cream, and press carefully until they can be covered with chocolate cream.
Level everything with a spatula. Let cool for at least 4 hours.

After our cake is cold enough, we will make the icing, melting the chocolate together with the whipped cream. Remove the cake from the mold and turn it over on a plate. When the icing has reached room temperature, pour it over the cold cake. Then decorate with hazelnuts and cracker choux. Enjoy!


Method of preparation

Countertop - in a bowl sift flour, cocoa, add sugar, baking powder, salt, mix until smooth.

In another bowl mix the eggs, oil, milk and vanilla essence.

Add over the dry ingredients, mixing with a whisk and gradually adding hot water.

Pour the composition in a tray lined with baking paper, put in the preheated oven until it passes the toothpick test, about 30 minutes, at 180 degrees C.

Let it cool very well.

Cut the edge of the cake and cut into 2 slices.

Cream - in a bowl add chocolate, sour cream and put on low heat stirring constantly until it melts, being careful not to boil. Cover with foil and let cool very well.

Mix the cream for 2-3 minutes, then add the chocolate cream, mix well until it becomes a creamy cream.

In the tray in which I baked the top, add the first sheet of countertop-syrup (I syruped with coffee) add 2-3 tablespoons of cream and spread on the entire surface of the countertop.

Add slices of strawberries inside the circle on the edge.

Add the rest of the strawberries with the top up at a distance of about 2 cm.

Add the chocolate cream, carefully fill the spaces between the strawberries, level and add 2 slices of top, syrup and let cool for 1 hour.

Melt the chocolate with the whipped cream and pour over the counter, level it carefully and put it back in the fridge for 30 minutes.

Decor - crush the edges, add nutella and knead until the composition binds.

We form balls smaller than a walnut, with a wet hand, we roll each candy through chocolate tails.


Method of preparation

Beat the abuses hard and shiny foam. Then gradually add the sugar and vanilla essence.
In a tray lined with baking paper, spread a layer of about half a cm of meringue. Insert the tray in the oven heated to 100 degrees and bake until the meringue is dry. Bake 4 tops.

Soft butter, at room temperature, rub the foam with the sugar, then add the lemon juice. You can also peel it, if you like.
Meanwhile, dissolve the flour with a little cold milk (50 ml), and the rest of the milk is boiled. When it is about to boil, add the dissolved flour, put it on a bain-marie and mix until it thickens.
Leave to cool, then add a little to the butter composition.

Grease each countertop with lemon cream and place one on top of the other.

Cover the cake with whipped cream and garnish with lemon slices and grated chocolate.


Chocolate cupcakes

I decorated these chocolate cupcakes with a swiss meringue buttercream. The result is delicious.

Ingredients

  • 55 grams chocolate 55% cocoa (you can use this chocolate)
  • 15 grams of cocoa
  • 60 ml of hot water
  • 2 eggs husband
  • 100 grams of sugar
  • 85 grams of soft butter
  • 1 tablespoon vanilla extract
  • 115 ml whipped milk
  • 100 grams of flour
  • 3.5 grams of baking powder
  • A pinch of salt

Preparation

In the mixer bowl, mix the eggs with the sugar and put them in a bain-marie (the water should not touch the mixer bowl).Stir continuously until the sugar is completely dissolved.Remove from the heat, and when the composition is warm (not hot) we start mixing at medium-high speed until we have a frothy cream (about 5 minutes).

Separately, in another bowl, mix the flour, salt, baking powder and sift them.

In another bowl, put hot water and add cocoa and vanilla and mix well, then put melted chocolate and soft butter. We mix everything very well.

We pour all this mixture over eggs mixed with sugar, at high speed (about 30 seconds).

Alternately add flour and whipped milk. We always start with flour and end with flour.

Preheat the oven to 175 degrees Celsius and prepare the tray with muffin holder. We can use silicone molds (no need to grease them) or muffins.

In each form we put a composition about the height of the form. We put the tray in the oven and bake them for about 20-25 minutes.

The swiss meringue buttercream is the one described here.

If you like the recipes I explained, go to my Facebook page, Alina & # 8217s Cuisine, and give me a LIKE. Thank you!

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Thursday, September 26, 2013

Strawberry shortcake

  • 5 husband eggs (xxl)
  • 12 lg with caster sugar
  • 6 lg with flour tip
  • 50 g cocoa
  • 2 lg oil
  • 1 pinch of salt
  • optional 1 lgt breed baking powder
  • 280 g frozen strawberries
  • 2 lbs with caster sugar
  • 280 g marshmallows
  • 3 lgt creamy fine cream
  • 380 g whipped cream
  • 2 lgt sugar

Have fun!

Mascarpone and chocolate cream

  • 200 g dark chocolate (50% cocoa)
  • 200 g sour cream
  • 3 yolks (2 large and 1 medium yolks)
  • 250 g mascarpone

5. Put the cream in the fridge for a few hours (at least 4).

You can serve it simply or use it for cakes and pies.

Note!
Use quality chocolate.
If you are not a fan of dark chocolate you can use milk chocolate.

Mushroom stew with vegetables

It is a seasonal stew, very good and tasty. I hadn't eaten mushrooms for many years and we made stew in smaller quantities, I said we might not like it, but it came out to our taste. If I had to choose between mushrooms and ghebe, I prefer ghebele to be honest, I like it more. The mushrooms seem to be more slippery, but from time to time a food goes.

  • 2 onions
  • 1 carrot
  • 1/2 gogosar
  • 300 gr tomatoes in their own juice
  • 600 gr hribi
  • 3-4 tablespoons oil
  • salt
  • pepper
  • 1/2 teaspoon paprika
  • 2 cloves of garlic

Put a cup of water and let the onion penetrate a little better.
Then add the mushrooms and the donut.

We chop the tomatoes and pour them over.

Season with salt, pepper to taste and paprika.
Mix everything well, cover the pan and let it boil over the right heat, and from time to time we turn it over. If all the juice has dropped, add a little more water.
At the end, clean two cloves of garlic, cut them into slices and incorporate them into the stew.
Remove the kettle from the heat, leave it covered for another 5 minutes and then serve.
Have a craving dear!


Meringue cake with chocolate and strawberries



Ingredients (6 servings):
125g flour
25g cocoa
Half a teaspoon of baking powder
100g soft butter
300g old powder
4 eggs
2 teaspoons vanilla essence
4 tablespoons milk
25g almond flakes
.
200g fresh
200g mascarpone
3 tablespoons powdered sugar
200g strawberries
4 decorative strawberries
50g chocolate
3 teaspoons butter
20ml milk
.
4 oranges
A lemon
Powdered sugar


Preparation:
Preheat the oven to 200 degrees. Mix the butter with 100g of sugar until a creamy composition results. Separate the eggs and beat the yolks in the butter composition. Add flour, cocoa and light baking powder, vanilla essence and milk. Divide the crust in half.
Beat the egg whites well with 200g of sugar until it becomes a sticky cream. In a pan greased with butter and flour, put half of the crust and half of the egg whites on top. Sprinkle some of the almond flakes. Bake for 30-35 minutes until the egg whites turn golden brown. Repeat the procedure with the rest of the shell.
Beat the cream with the sugar. Add mascarpone and form a fine cream.
Syrup the cocoa tops with syrup made from orange juice, lemon mixed with sugar to taste.
Place the first top with the meringue down, put the whipped cream, sliced ​​strawberries, then the other top with the meringue up. Decorate to your liking.


Strawberry Cake / Strawberry Cake

Strawberry Wrong, an incredibly good French cake (Le Fraisier) made of countertop, creamy vanilla cream and full of fresh strawberries. This recipe is quick, easy and very comforting. The classic version is with vanilla cream and butter (crème mousseline). For this cake I used a mixture of vanilla cream, whipped cream and gelatin (crème diplomat). Based on this recipe, other versions can be made with other fruits, such as apricots, raspberries, etc. & # 8230
It is a sensational cake and I recommend you, as long as there are fresh strawberries in the markets to make it, you will delight your family.

How to prepare Strawberry Shortcake
Countertop preparation:
Separate the egg whites from the yolks. Beat the whites with a third of the sugar, gradually adding after they are already in the outfit. Beat the yolks with the remaining sugar and vanilla. Add melted butter and half the flour. To bring the yolks to a more fluid consistency, add 2 tablespoons of egg white, then add the remaining flour. At the end, add the remaining egg whites, mixing slowly and with ample movements.
Pour the dough into cake shape Ø 23 cm or in two shapes with the same diameter. Bake in the oven at 180 ° C for 20-25 minutes. Place on a grill to cool then divide in two horizontally.

Syrup preparation:
Bring water to a boil and add sugar. Boil for 2-3 minutes, add the vanilla essence, remove from the heat and let it infuse. You can also add Kirsch, rum or strawberry syrup for those who do not want alcohol. When it has cooled, brush the two tops with syrup.

Vanilla cream preparation:
Heat the milk in a double-bottomed bowl. Add the seeds from a vanilla stick, vanilla extract or vanilla sugar of your choice. Separately in a bowl mix the yolks with the sugar then add the starch. Pour hot milk, chewing continuously. Put it back in the bowl and put it on the fire, stirring constantly until the cream thickens. Remove from the heat and so as not to make the bran, cover, until it comes in contact, with a plastic wrap and let it cool. When it is cold, pour it into a bowl and beat it with the mixer to make it more creamy.

After whipping the cold cream hard, gradually add it to the vanilla cream.

The gelatin, after hydrating it for 10 minutes in 100 ml of water, heats up enough to become liquid. Add a tablespoon of cream, stirring, to bring the gelatin to the temperature of the cream. Then add in the rest of the cream.


Heart cake with wet top, with chocolate cream and kranz

I recently bought a heart-shaped cake like this and today I decided to test it. A new form, a new recipe! There are a few more days and the madness of Valentine's Day and Dragobetele is approaching! Some of us are celebrating these days, so I thought it was the right time to give you a new cake recipe to enjoy with your Valentines.

For wet rock (shape with a length of 25 cm)

Ingredients

  • 335 grams of flour
  • 375 grams of sugar
  • 350 grams of water
  • 190 grams of soft butter
  • 75 grams of cocoa
  • 3 eggs
  • ½ teaspoon baking powder
  • 1/3 teaspoon baking soda
  • 3 teaspoons vanilla extract

Prepare wet countertop

In a bowl, mix 175 grams of sugar (out of 375 grams) with cocoa. Bring the water to a boil and when it reaches the boiling point, pour it over the cocoa and sugar mixture. Stir until well blended, then allow the composition to cool to room temperature.

During this time, mix the butter with the rest of the sugar, ie 200 grams, for 2-3 minutes. Add 1 egg and mix, then put 3 tablespoons of flour (mixed with baking powder and baking soda).

Add the other 2 eggs, mix well, then add the rest of the flour.

Mix at medium speed until we have a homogeneous and dense composition. Over this mixture, we put the composition of cocoa, water and sugar. Mix at low-medium speed until smooth.

Preheat the oven to 180 degrees Celsius and grease a form with butter and cover with flour.

Pour the composition into the mold and bake it for about 55-60 minutes (toothpick test).

After it is baked, let it cool a bit and then take it out of the mold and put it on a wire rack to cool. It is ideal to be made the day before the cake is prepared.

After complete cooling, place in plastic wrap and store in a cool place.

Chocolate cream and kranz

Ingredients

  • 400 grams of chocolate (I used 200 grams of hot ass chocolate and 200 grams of dark chocolate)
  • 300 ml liquid cream
  • 200 grams of cream cheese
  • About 100 grams of caramelized and crushed walnuts

Prepare the cream

In a saucepan, put the cream on the fire until it reaches boiling point. Turn off the heat, add the broken chocolate pieces and leave for 5-10 minutes until the chocolate softens,

Mix very well until the chocolate has melted. Refrigerate the cream for 2-3 hours. When the cream has thickened, take it out of the fridge and stop 200 grams to dress the cake. The rest of the cream is mixed with cream cheese and vanilla until we have a fine and frothy cream.

Assembly

With a sharp knife, cut the top into 3 sheets.
On a plate, place the first sheet on the counter, put half of the cream, sprinkle kranz.

Cover with the second sheet, put the cream and kranz., Then the last sheet.

Put the cake in the fridge for about an hour, then cover it with the cream off (be careful. We don't beat it with the mixer, we use it as such).

For decoration I also used this Swiss Meringue Buttercream

Ingredients

  • 85 grams of egg whites
  • 130 grams of sugar
  • 170 grams butter at room temperature
  • Vanilla extract
  • Slightly colored (optional)

Preparation

Put a pot of water to a boil. Mix the egg whites with the sugar and place them on top of the book with water. Be careful that the water does not touch the bottom of the bowl with egg whites!

Stir constantly until the sugar has melted and is no longer felt.

Remove from the heat, and mix on high speed until the bottom of the pot is cold. We replace the target of the robot with the paddle. We start to add a cube of butter and mix at low speed. Do not add another cube of butter until the previous one is completely homogenized. At the end we put vanilla and a pinch of salt.

If you like the recipes I explained, go to my Facebook page, Alina & # 8217s Cuisine, and give me a LIKE. Thank you!

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Did you like it? Share the result with us. Enter here and upload your photo. Don't worry if she's not a professional, we're not either. You will then find your photo on this page. Thank you!