New Year's cake

Separate the egg whites from the yolks. Peel a squash, grate it and squeeze the juice.

Mix the butter well with the sugar and vanilla sugar, add the yolks one by one, then gradually the flour mixed with the baking powder. Divide the dough into two parts. Take a cake form with a detachable ring and grease and wallpaper (or with baking paper). Pour half of the dough and put the nutella cream and the cleaned cherries in the other half. Homogenize and pour over the dough in the pan. Level it and put it in the oven until it passes the toothpick test.

Allow the countertop to cool. Meanwhile, mix the cheese with the vanilla sugar and whipped cream. When the countertop has cooled, pour the cream mixture with the cheese over the countertop, level it and let it cool for an hour.

Place the cherries on top and then pour the mixture obtained from the red gelatin and the juice from the compote according to the instructions on the envelope. Let it cool again and then garnish with whipped cream according to your imagination.

Have a rich and peaceful new year!


New Year's champagne cake

edit for questions:
if I understood correctly, there are 2 countertops: the first countertop is the one from which you put the recipe and the second countertop is the one on the biscuits, right? So put half of the first countertop, then the jelly, then half of the biscuit countertop, cream, then the second half of the biscuit countertop and then the second half of the first countertop? I understood well? as if you only have one countertop at the top, as if there are no 2.
When you have time, could you please write the recipe for the cookie sheet (don't get me wrong, but I'm a bit confused and I don't understand the writing on the magazine).
and the last question, that I confused you: 0: does that jelly have to be jelly or can it be sweet?
mersic much & # 33

Edited by ralesu, 04 January 2008 - 05:32 AM.

# 22 defraga

# 23 amalia aa

# 24 Luanda

laura, something is wrong & # 33 The pictures in the magazines are processed arranged, sometimes the product is inedible but fat & # 33 You have those golden hands, you manage to make these cakes better than the one in the magazine & # 33 & # 33 You finished me with that section & # 33 & # 33 Perfect & # 33 & # 33 Congratulations & # 33 & # 33

# 25 Seima

# 26 DADI.

Yum, yum, delicious & # 33 & # 33 & # 33
My bee, what miracles are coming out of your hands & # 33
Congratulations & # 33

Ps. Bogdan greets Bogdanel

# 27 stamate_41030

CONGRATULATIONS & # 33 I didn't think I'd want anything sweet after so many holidays, but it looks like I'm still trying something new. do you only cook goodies every day? keep us amazed, please & # 33

# 28 Insha

# 29 r_12323

# 30 Guguluff

It clearly looks better than in the magazine. The ones from "Kitchen Secrets" were much more stingy with raspberries
And a very good idea, I think we all stay with extra champagne after the holidays.

# 31 clarified

# 32 imra

# 33 sava laura

Bia, you're expensive and you're too modest. everything you showed us had a & quot & magazine & quot;
I still salivate at your Christmas cookies

# 34 sava laura

looks great & # 33 my congratulations & # 33
I will try the recipe, I don't know when, but it looks too good not to do it & # 33
Pup & # 33

edit for questions:
if I understood correctly, there are 2 countertops: the first countertop is the one from which you put the recipe and the second countertop is the one on the biscuits, right? So put half of the first countertop, then the jelly, then half of the biscuit countertop, cream, then the second half of the biscuit countertop and then the second half of the first countertop? I understood well? as if you only have one countertop at the top, as if there are no 2.
When you have time, could you please write the recipe for the cookie sheet (don't get me wrong, but I'm a bit confused and I don't understand the writing on the magazine).
and the last question, that I confused you: 0: does that jelly have to be jelly or can it be sweet?
mersic much & # 33

Dear Ralu, I wrote the recipe for the second cake especially for you. almost identical, in fact, with the first. there, you will see, there is also the recipe for the dough dough (the first top, on which you grease the jelly) and there is also the recipe for the biscuit top, the fluffy one (which comes cut in two). and which, for lack of time, I chose to buy. Otherwise, everything is the same.
I edited the recipe in question, on the first page.

So it comes like this:
- fragile rock
- jelly
- fluffy wheat
- cream
- fluffy wheat

I better not know how to explain

. and of course you can use something else instead of jelly. I, e.g. I've never seen jelly around here. from no fruit
I also used raspberry jam. And I saw that it was also raspberry jam but I thought the jam was better

I am very glad that you like the cake and I hope you will like it, when you try it
Happy birthday and many kisses & # 33 & # 33 & # 33


Vasilopita, the dessert of Saint Basil. How to prepare the cake that brings good luck for the New Year

In the culture of the Greek people, this dessert is indispensable on New Year's tables. It is said that this cake brings great luck to those who prepare it and to those who consume it, on the magical night between the years.

Especially since there is a special person who attracts multiple blessings if he finds the secret "ingredient". The cake hides a lucky penny, which if you find it, you are advised to keep it all year round, as a personal talisman.

But how is this magical dessert prepared? There are many recipes for this cake, depending on the area of ​​Greece, it can take the form of a loaf of bread, a cake, cake or roll. Usually garnish with powdered sugar and write the figure for the following year. Before the cake is baked, a coin is inserted so that the person who finds it will have a blessed year. Sweets symbolize the joy of eternal life.

It is good to have it on the table and see who will be the lucky family, the person who will receive the slice in which the lucky penny is hidden.

Greek tradition says that on the night of the 12th, in the new year, you have a desire to cut Vasilopita. Normally, the cake is cut by the host, the head of the house. The first slice is for Christ, the second for the Virgin Mary, the third for the house, then each person at the table receives a slice, from the oldest to the youngest. Even pets have their share!

Whoever finds the lucky coin is the happy one of the year.

Vasilopite is made from simple ingredients that we all have at home: sugar, flour, eggs, milk and oranges.

Dessert is made in an hour and a half.

You need:

500 g of flour that you sift twice

200 ml of orange juice or milk

1 teaspoon grated orange peel

Preheat the oven to 175 degrees and prepare the baking tray lined with butter or baking paper.

Mix the sugar and butter in a bowl.

Add milk or orange juice, vanilla, orange peel and mix in mixer for 2 minutes.

Then beat the eggs and add the composition earlier. Then gradually add the flour and baking powder, stirring on low speed, so as not to form lumps in the dough.

After the mixture is even, add it to the baking tray. Then insert a penny, which you wash well beforehand and pass through the flour. You can put it in a cherry, apricot or plum, if you want.

Bake for about 45-60 minutes. To make sure it is cooked, check using a toothpick. If the toothpick comes out dry after you put it in the middle of the composition, it means that the cake is done.

Leave to cool and then garnish with plenty of powdered sugar, but also with fruit or whatever you want, depending on your preferences.

It is good to have a small talisman to receive the lucky one who gives money on New Year's Eve. Happy Birthday!


NEW YEAR RECIPES: Cake with 3 kinds of chocolate

A long-awaited classic, but only an anniversary day and cold weather could potentiate its impact. For those who love chocolate, this cake is a dream come true, bringing to attention, with each layer, a new flavor with the most delicious ingredient. And so each teaspoon takes you through the delicate world of white chocolate enriched with egg liqueur, through the silky world of milk chocolate, culminating with the slightly harsh but firm, bitter chocolate with rum flavor, finally keeping the airy and full pandispan of cocoa.
A spectacular cake, served on special occasions, only good for New Year's Eve.


WHEAT INGREDIENT (21cm):
2 eggs husband
50g old
2 tablespoons oil
40g flour for cakes
10g cocoa
1/4 teaspoon baking powder
a pinch of salt

BITTER CHOCOLATE CREAM:
100g liquid cream
200g dark chocolate (minimum 50% cocoa butter)
200g whipped cream
1 teaspoon free of rum
3 sheets of gelatin

MILK CHOCOLATE CREAM:
100g liquid cream
150g milk chocolate (or Nutella)
150g whipped cream
2 sheets of gelatin

WHITE CHOCOLATE CREAM:
100g liquid cream
150g white chocolate
150g whipped cream
50ml egg liqueur
3 sheets of gelatin

+ 300g bars with chocolate interior

PREPARATION:

For the countertop, remove the eggs in time to reach room temperature or keep them in hot water for 15 minutes. Carefully separate the egg whites from the yolks so that no traces of yolk remain with the egg whites, then mix with the sugar and salt for 5 minutes on high speed. When the egg whites no longer have large air bubbles and look like a foam like snow, add all the yolks, previously rubbed with oil. Incorporate with a whisk, stirring gently, circularly, from top to bottom.
Separately sift and mix flour, cocoa and baking powder. The dry ingredients are added to the egg composition in three tranches, stirring after each one. Continue mixing using the whisk until all the lumps break.
The composition is poured into a greased and lined tray (on the walls), and on the bottom of which baking paper was fixed.
Bake for 20 minutes, over medium heat, in the preheated oven. Remove the baking tray from the oven and leave to cool.

The creams are prepared in turn, starting from the bottom one, the one with dark chocolate. The process is similar, as follows: the liquid cream is heated in a saucepan. When it starts to boil, remove from the heat and add the broken chocolate as small as possible, then mix until a uniform composition is obtained.
Meanwhile, the gelatin sheets are hydrated in cold water, enough to cover them. After 2-3 minutes, the sheets are removed from the water and squeezed in the hand.
Check the temperature of the chocolate composition and, if it feels slightly hot, add a sheet of gelatin. If it has dissolved in a maximum of 5 seconds, the following can be added, the composition having a temperature high enough to ensure the complete dissolution of the gelatin.

Melted chocolate is cooled in a cold water bath, during which time the rest of the whipped cream is beaten. In order for the whipped cream to harden, before it is unwrapped and beaten, the box is placed in the freezer for 10 minutes.
Whipped cream is incorporated into the chocolate composition, together with the essence or, in the case of white chocolate cream, egg liqueur. If no liqueur is used, the 50ml of liqueur is replaced with another 50ml of whipped cream.

Pour the dark chocolate cream and level it over the cooled cake top, placed upside down (with the top facing down) on the serving plate and fixed with a ring from the shape in which the top was baked.

Place the top and cream in the fridge until the next cream is ready. After it is leveled in the ring, the cake is reintroduced into the freezer, waiting for the third cream, the white one. After adding the white cream, place the cake in the refrigerator, where it will remain for at least 4 hours, the time necessary for the cake to harden. In order to remove the ring, pass a knife with a thin blade around the cake, taking care that it is perfectly perpendicular to the plate and always in contact with the ring. Otherwise the edge of the cake will come out.

If you want to decorate it with chocolate bars, it is good to do this shortly before serving, because in contact with moisture in the refrigerator, certain types of bars tend to soften. To fix the bars to the side wall of the cake, it is spread with melted and cooled chocolate, this representing the binder between the cake and the bars.


Method of preparation

Wheat:
Pour boiling water over cocoa and mix until smooth and leave to cool. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then add the sugar gradually and beat until you get a strong and glossy meringue. Over the yolks, add the oil, the rum essence and finally the cocoa composition. Add the yolks over the meringue, stirring slowly with a spatula, and then incorporate the flour mixed with the baking powder. Pour the composition into a round shape (I used a pan) with a diameter of 20 cm and bake on medium heat for about 25 minutes. . We do the toothpick test
White chocolate mousse.
Put the hydrated gelatin in the 4 tablespoons of cold water for 10 minutes. a few seconds without boiling, then add it to the chocolate and mix well. Let it cool then mix it with the rest of the whipped cream.
The dark chocolate mousse is prepared in the same way as the white chocolate mousse.
Chocolate strip (we will prepare it after we turn the cake on the plate):
Break the chocolate into pieces and melt it together with the butter and cream on a steam bath. When it cools, pour it on the plastic strip cut to the size of the cake. Let it harden a little, then wrap it around the cake.

Assembly:
We cover a cake form with a diameter of 18 cm with a plastic bag (food foil), we pour the first layer of mousse with white chocolate. Level well and shape for ten minutes in the freezer, during which time we prepare the dark chocolate mousse.
Remove the form from the freezer and pour the dark chocolate mousse, level well and place the cooled countertop, press well and syrup it with a few tablespoons of sweetened coffee. Shape in the fridge for at least 3 hours, then turn the cake over on a plate and then wrap it with chocolate tape. Put the cake in the fridge again for at least 30 minutes, then gently remove the plastic tape and decorate the cake as desired.

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Recipes for New Year's Eve 2017. Assorted appetizer recipe

  • a wand
  • 100 g of cheese
  • 2 sour cucumbers
  • a fresh cucumber
  • two cherry tomatoes
  • 100 g of cheese with mold
  • pitted black and green olives
  • 100 g ham
  • 100 g of bellows cheese
  • a few slices of salad
  • toothpicks

Cut the baguette into thin slices, which are fried. Vegetables, cheeses and sausages are cut into cubes or slices. The cheese can be kneaded a little, then made into balls. Alternate the ingredients on the slices of bread, depending on the inspiration, then stick the toothpicks so that they can be easily removed from the tray.


New Year's Cake & # 8220Caprice & # 8221

Sugar, eggs, honey, butter, soda mixture in a saucepan, mix well and put on low heat.

Bring to a boil and remove.

Gradually add the cemented flour to the hot mass and knead the dough.

Lubricate your hands with vegetable oil and divide the dough into 5-6 parts. Tomatoes in flour and put a bowl. Put the freezer on for 10 minutes.

Rotate the cooled dough on a thick package with greased vegetable oil.

Turn it on a baking tray, margarine stains, remove the packaging.

Bake in the preheated oven at 200 degrees C for 5-7 minutes, until golden brown. Pull with two flat blades.

Immediately cut the couscous into a dish. Allow to cool completely.

The condensed milk is straight into a jar, without opening, put in a saucepan, add water and boil for 1.5 hours. Constantly adding water. Cool and beat with butter.

Lubricate the cakes and add them through a well-steamed dried apricot.

Lubricate the top cake and the side. Stir in the cake to sweep into a core and sprinkle the entire cake.


New Year's cake

Happy New Year to you, health and fulfillment of all wishes! Happy Birthday!!


Rock:
Pour boiling water over cocoa and mix until smooth and leave to cool. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then add the sugar gradually and beat until you get a strong and glossy meringue. Over the yolks, add the oil, the rum essence and finally the cocoa composition. Add the yolks over the meringue, stirring slowly with a spatula and finally incorporate the flour mixed with the baking powder. Pour the composition into a round shape (I used a pan) with a diameter of 20 cm and bake on medium heat for about 25 minutes. . We do the toothpick test
White chocolate mousse.
Put the hydrated gelatin in the 4 tablespoons of cold water for 10 minutes. a few seconds without boiling, then add it to the chocolate and mix well. Let it cool then mix it with the rest of the whipped cream.
The dark chocolate mousse is prepared in the same way as the white chocolate mousse.
Chocolate strip (we will prepare it after we turn the cake on the plate):
Break the chocolate into pieces and melt it together with the butter and cream on a steam bath. When it cools, pour it on the plastic strip cut to the size of the cake. Let it harden a little, then wrap it around the cake.

Assembly:
We cover a cake form with a diameter of 18 cm with a plastic bag (food foil), we pour the first layer of mousse with white chocolate. Level well and shape for ten minutes in the freezer, during which time we prepare the dark chocolate mousse.
Remove the form from the freezer and pour the dark chocolate mousse, level well and place the cooled countertop, press well and syrup it with a few tablespoons of sweetened coffee. Refrigerate for at least 3 hours, then turn the cake over on a plate and then wrap it with chocolate tape. Refrigerate the cake for at least 30 minutes, then gently remove the plastic tape and decorate the cake as desired.