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Winter cake

Winter cake



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Beat the whipped cream, add the powdered sugar, the whipped cream hardener, mix and let it cool;

While the whipped cream is cold, prepare the cream as follows: mix 2 tablespoons. of flour with 3 tbsp. sugar, a yolk, whipped milk, juice from half an orange and grated orange peel; leave on medium heat, about 4-5 minutes until it starts to thicken; remove from the heat and leave to cool; when it has cooled, add gelatin (dissolved in 100 ml of cold water and then heated on the fire - be careful - it must not reach boiling temperature (70 - 80 degrees). ;

The biscuits are soaked in coffee, a layer of syrupy biscuits is placed in the tray, about a third of the whipped cream and orange composition is placed over the biscuits; another layer of syrupy biscuits follows and the rest of the composition.


Leave it to cool for 2-3 hours, then remove from the pan and garnish with chocolate, whipped cream and orange topping.


Gratid cake with oranges

I start the first article in 2015 with good thoughts, as before, accompanied by sincere wishes: I wish you all the best this year, growth, peace and abundance in your homes!

For the & # 8220Autumn & # 8221 cake that expresses the richness of autumn in the dense taste, complex taste, but also decorated with inspiration from nature, I set out to imagine new cake recipes, dedicated to each season, each of the extended family members being born in the 4 seasons, therefore, I have reasons to be inspired.
I decorated it with snow, snowflakes and stars from the winter tree, & # 8220 snowballs & # 8221 and the aroma of the most common fruit under the tree: orange.

I don't brag for free when I say that you won't find this kind of cake anywhere, for the simple reason that you can't find orange gratin and in any case used as a layer in a cake and in addition I am now comfortable under the umbrella of the conclusion tasters, who come from a total of different backgrounds and who unanimously characterized it at the first teaspoon with: good !, at the second: very good !, at the third: madness !, at the fourth: demential, the lightest, aromatic and refreshing cake ever!
Look, a cake can be very tasty without butter (just as much as it contains chocolate), without nuts or cocoa, the fruit in sweets remains my weakness.

And the surprise was total when I told them that it does not contain gluten, because I used flour & # 8220Mix Patisserie & # 8221 from & # 8220Dr. Schar Romania-gluten-free products & # 8221 and in Bulgarians we used ground biscuits & # 8220Frollini & # 8221 & # 8211 Dr. Schar, ingredients that of course are not mandatory, you replace them with regular products.

Lower floor & # 8211 shape with removable walls to glue oranges as in & # 8220gard & # 8221 & # 8211 tray: 26cm
Upper floor & # 8211 tray: 20cm

To make it easier for you, you can prepare the countertop the day before and mount the orange fence and pour the orange cream with gelatin, to coagulate easily overnight, and the rest prepared on December 31st.

Ingredients

For the countertop

  • 4 egg whites
  • 1 pinch of salt
  • 250 g powdered sugar
  • 1 tablespoon lemon juice
  • 1 sachet of vanilla sugar
  • 4 tablespoons starch

In addition for the orange border

For the orange cream

  • 7 tablespoons sugar
  • 300 ml milk
  • 200 ml liquid cream from sour cream
  • 1 tablespoon food starch
  • 3 sheets of gelatin (good quality) or equivalent granules
  • vanilla essence
  • 300 g orange pulp
  • 100 g white chocolate

For orange gratin

  • 450 g diced orange pulp
  • 300 ml milk
  • 1 vanilla pod
  • 4 yolks
  • 75 g old
  • 2 tablespoons flour

For decoration

  • orange slices with au gratin peel
  • biscuits + sour cream + chocolate for Bulgarians
  • 150 g sour cream for whipped cream
  • grated white chocolate for snow
  • chocolate for stars

PREPARATION Cake & # 8220Winter & # 8221 & # 8211 Gratine cake with oranges
Preheat the oven to 150 degrees to bake the top.
TABLE PREPARATION
1. Protect the tray with removable walls with baking paper.
2. In a bowl, beat the egg whites without sugar for 2-3 minutes and add the salt, then add a third of the powdered sugar. After the first third of added sugar, add the lemon juice. When pouring the sugar, reduce the mixer to a minimum speed so as not to throw it out. Then continue turbo with a powerful mixer or until it becomes shiny and firm. The formed tip is left in the first second but it stays in the shape as shown in the picture, if it sleeps at all it is not well beaten.

3. Mix with the starch, first in step 1 so that it does not fly and then increase the speed.
4. Bake at the temperature specified above for 30 or 45 minutes, depending on how efficient the oven is, whether the door closes or not.
5. Remove with a sheet and cool on a grill. When it is cold, gently remove the paper.

ORANGE EDGE
1. You will already start assembling the cake in the shape of detachable walls in which the countertop was baked. Place the countertop on the presentation tray and around it the ring from the shape of the cake top that you are tightening.
2. Form a & # 8220gard & # 8221 of halves of small orange slices that sit on the walls of the form because they are wet and their juice syrups the lower countertop. The countertop is slightly retracted from the shape, so you will fill the gap with these orange slices.

ORANGE CREAM
In the formed yard I poured my mousse cream recipe with fruit, whipped cream and chocolate, but this time with oranges instead of raspberries, which I explained to the cake & # 8220Picnic-Cake with raspberries, whipped cream and chocolate & # 8221 from here
1. Cut the chocolate into small pieces (I shaved it because I was in a hurry). When you laugh, don't hold all the chocolate in your hand because it melts. You will laugh cube after cube.
The pieces of chocolate cut with a knife must be small, otherwise they will feel like cherry seeds forgotten in cherry jam. Keep it in the refrigerator until use.
2. Caramelize the sugar over low heat until golden. Quench it with hot milk and let it boil until the caramel melts. Add the milk as follows: pull the caramel syrup off the heat, put 2 tablespoons of milk that will make noises, add two tablespoons, then calm down and you can put it on the fire by adding all the rest of the milk. Add the starch dissolved in a little cold milk and let it boil until it starts to thicken, stirring constantly. Take the pot off the heat and continue stirring for a few minutes.
3. Soak the gelatin in 100 ml of water in a metal cup / kettle. Bring the water to a boil in a saucepan or larger kettle to fit the one with gelatin. Stop the fire, put the kettle with gelatin in the pot of hot water and mix, melt it without boiling it, it will become clear, fluid and transparent, then let it cool. Put it on the fire only if it still doesn't melt. If it boils, stop clogging. Great attention!
4. Beat the whipped cream well. The one with the cream should not be insisted on not to be cut, the gelatin will strengthen it anyway.
5. Add the vanilla essence and gelatin to the well-chilled milk cream, mix, then add the whipped cream.
6. Put diced oranges and chopped chocolate.
Stir gently until smooth.
7. Pour the cream and level. Let cool to set, at least 2 hours.

FREE WITH ORANGES
1. The small top (20 cm in diameter) is not a countertop, it is my big gazelle, that's why it's refreshing and strongly fruity, because the fruit gratin is a kind of & # 8220turned with fruit & # 8221, meaning layer of cubes from fruit au gratin in the oven for 5 minutes in this form.
2. Instead of a countertop, I prepared a kind of homemade pudding made of milk and vanilla, but I baked it on low heat for more than 5 minutes, to coagulate and keep its shape. It is moist as if it were syrupy and very fragrant from the fruit layer. I baked it for about 20-25 minutes at 175 degrees, until it browned nicely on top.
3. Boil the sliced ​​vanilla bean in milk for 5 minutes, remove the seeds with the tip of a knife and put them in the milk together with the pod.
4. Mix the yolks with the sugar, then add alternately flour and milk. Pour the mixture over the orange gratin and bake at 175 degrees for about 30 minutes, until golden brown. After cooling, pour over the large countertop with the cream well set.


decoration
Grated white chocolate imagining the snow, the snowflake and the stars I cut from melted chocolate spread on baking paper and partially cooled so as not to be petrified, in which case I would have heated the metal cutter in hot water, and the Bulgarians from grated biscuits, whipped cream and melted white chocolate, rolled in grated chocolate. Creamy tufts of sour cream, I put hardening on them to make sure they stay, on the oranges I combined a drop of yellow and red dyes to get orange, they are a little pink, I should have thought more yellow, it's not serious.
Very important: I sliced ​​the fan-shaped orange slices au gratin separately for 30 minutes in the oven, it gets a good gratin taste and the peel does not dry irretrievably, maybe only the two very small slices, so avoid the ends, but anyway the au gratin slices are semi -moi.

My food design imagines the winter season, I hope I managed to convey that and that it is harmonious and balanced.
Liv (e) it!

I also leave you the recipe for candied orange peels & # 8211 recipe here


Holiday Recipe: Winter Dream Cake

We present you a wonderful, delicious and easy to make cake idea for New Year's Eve.

INGREDIENT:
8 eggs
8 tablespoons sugar
8 tablespoons flour
4 tablespoons water
1 vanilla sugar
1 pinch of salt
1 teaspoon lemon juice
CREAM:
1 l fresh
1 cup powdered sugar
2 cans of pineapple
1 vanilla essence
and coconut, garnish
PREPARATION:
Make a syrup from 3 tablespoons of sugar, vanilla and water beat the egg whites with a pinch of salt and 1 teaspoon of lemon juice when ready, gradually add the syrup, beat the yolks with the rest of the sugar and incorporate in them, a little meringue, Bake at proper fire.
After cooling, cut into 3 smaller countertops.
Cream: beat whipped cream with powdered sugar and vanilla


Winter cake with exotic fruits

On the first day, prepare the countertop. Beat the egg whites, add the sugar in the rain and continue beating until you get a hard foam. Add the vanilla sugar, grated lemon peel, raisins, add the yolks (one by one), then the baking powder quenched with lemon juice.

Pour flour in the rain, stirring from the bottom up. Bake the top in the round cake pan (greased and wallpapered beforehand), over a good heat, for half an hour. After cooling, cut it into three equal layers and leave it in syrup with pineapple juice.

The next day, place a tray on the plate and place the diced fruits on top (the last bananas are cut, so as not to darken) and a layer of whipped cream.

Add the second cake top and add a new layer of fruit and whipped cream. After covering with the third countertop, coat the cake with whipped cream and arrange it with slices of fruit.


Winter Dream Cake

This cake was created for a special occasion and can be a great accessory for the holiday table. The holiday table is a feast of opulence, of beauty for taste and art, a dedication of housewives in honor and honor of taste. For this occasion and to impress the guests, I propose this special cake that will delight even the most demanding customers. I admit that it is especially suitable for the cool season, which is why I proposed it for Christmas, but any event can serve as a special occasion, so I would not limit its use.

Yes, like any spectacular product, it requires a little work, but I assure you it is worth the effort. To make the cake we used the shape of savarin type silicone (from Silikomart), but the cake can also be made in a round shape of 18-20 cm in diameter.

Ingredients (6-8 servings) and preparation:

Countertop (baked in square tray, 23 & # 21523): 250 g baked and ground walnuts, 2 large eggs, 100 g brown sugar, 1 teaspoon baking powder, vanilla essence.

The oven is preheated to 160 ° C. Beat the eggs and sugar with a mixer until they triple in volume. Add the vanilla essence, baking powder and ground walnuts and mix with wide movements. Transfer to a tray lined with baking paper and bake for 25 minutes or until the toothpick test passes. Leave to cool. Cut a circle / top disc with a ring 18 cm or 20 cm in diameter (depending on the shape you use to mount the cake). Put in the freezer until use.

Chestnut mousse: 40 g egg whites, 80 g caster sugar, 20 g water, 4 g gelatin sheets, 240 g chestnut puree, 25 ml whole milk, 200 g whipped cream

The gelatin is hydrated in cold water. Chestnut puree is mixed with milk. Boil sugar and water at 121 ° C (about 5 minutes). Meanwhile, start whisking the egg whites at low speed and, when the syrup has reached 121 C, pour over the egg whites in a thin thread. Continue beating until a light meringue is obtained. The gelatin drains off the excess water and melts in a bain-marie. Incorporate into the meringue. In the chestnut puree, add the half-beaten cream and, finally, the meringue. Pour into the mold and place in the freezer (see assembly details!).

Praline Mousse: 110 g liquid cream, 30 g hazelnut paste (praline), 190 g milk chocolate (very good quality), 4 g gelatin sheets, 190 g cream for whipped cream

The gelatin is hydrated in cold water. Melt the chocolate in a bain-marie. Heat the 110 g of liquid cream and mix with a fork with melted chocolate and praline paste. The gelatin is drained of excess water and melted in a bain-marie, then incorporated into the chocolate mixture. Allow the mixture to reach room temperature. Whip the whipped cream (semi-whipped cream) and incorporate into the above mixture.

Glaze: 175 g white chocolate, 75 ml water, 150 g sugar, 100 g condensed milk, 10 g gelatin sheets, white gel dye, brown gel dye

It is made on the day you glaze the cake! The gelatin is hydrated in cold water. Boil sugar, water and condensed milk until they reach 105 ° C. The gelatin is squeezed out of the water and incorporated into the above mixture, it is hot enough to dissolve it. Strain the mixture through a fine sieve. Pour the mixture over the chocolate, leave it for 10 minutes, then emulsify with the vertical mixer. Set aside 3 tablespoons of the composition, add 1 drop of white dye and mix. In the rest of the composition, add brown dye until the desired shade is obtained. Allow to reach 35 ° C, then the cake can be glazed (it is placed on a grill and placed on a tray, the glaze is poured and left to set for a few minutes. Then, lift it slightly with an angled spatula. and remove excess glaze from the base). The remaining glaze can be frozen and used later.

The cake is mounted upside down. If a cake ring is used, cover it with acetophane foil. In the form of silicone this step is not necessary. Pour the chestnut mousse into the form, beat the shape of the kitchen worktop well to remove any air bubbles, put it in the freezer for 30 minutes. Pour the praline mousse over the coagulated chestnut mousse and place in the freezer for a few hours or overnight.

Spread the top on the edges with melted milk chocolate and coat with caramelized and crushed hazelnuts or walnuts. The cake is removed from the form and glazed with brown icing, then a few lines are drawn from the white glaze, placed on the countertop and decorated with countertop cubes, chocolate decorations, gold powder and gold foil or according to everyone's imagination.

Below, I leave you with an image with a section of the cake, made in a hurry, considering that my friends couldn't wait to take more photos :)).

PS: The traces you see in the middle are from some salted caramels inserted between the two mousses. I didn't include them in the recipe as such so as not to complicate it even more, anyway, it is special even without them. If, however, you want to opt for this option, you just need to insert the soft salted caramels next to each other in the middle of the cake after pouring the chestnut mousse, then continue with the praline mousse.


Winter cake with kiwi is a tasty dessert perfect for anniversary moments. After separating the egg whites from the yolks, beat the egg whites with the sugar and a little salt and mix the yolks with the rum essence, with the vanilla sugar, a little vinegar, oil. Mix all the ingredients in a large bowl, and finally add the flour carefully, so as not to form lumps. The dough thus obtained is placed in the oven in a tray greased with oil and sprinkled with a little flour, or you can use aluminum foil greased with a little oil, so that it does not stick. Put the tray in the oven for 30-40 minutes, on low heat, so that it browns, then turn the heat to sea to catch a copper color. The composition is checked with a toothpick to check if it is ready. If the toothpick is clean after it has been removed from the counter, it means that it is ready.

For the cream, beat each bag of cream with 250 ml of milk and 4 tablespoons of powdered sugar. It is important to follow the instructions on the envelope.

Finally, prepare the whipped cream according to the instructions on the envelope and then put it in the cold. Cut the top into 3 slices, then put the bottom on a plate and syrup with half a syrup of pineapple compote. Spread the truffle cream and place the top 2 on top, which is syruped with the other half of the compote syrup and vanilla cream, and on top of all the top 3 is added. he is dressed in whipped cream. Place the sliced ​​fruit and sprinkle with grated chocolate.

Winter cake with kiwi is left in the fridge for 2-3 hours after which it can be eaten.

Winter cake with kiwi is left in the fridge for 2-3 hours after which it can be eaten.


Gingerbread - The symbol of the Winter Holidays

Thanks to the well-known gingerbread house from the Brothers Grimm story - "Hansel and Gretel", Decorated with all kinds of candies and creams, German bakers began to bake gingerbread in the form of houses. In some areas of Germany, the custom of modeling gingerbread in the form of small houses is still preserved, which, on Christmas day, children will break and eat out of breath.

Gingerbread is found in many countries, in various forms and varieties but all have a common origin.

Beginning in the 1800s, gingerbread became "Christmas cake"In many countries, probably due to the much easier access of the population to flour and sugar.

In England, gingerbread can refer to a cake, or a type of biscuit or cookie made with ginger, which usually takes the form of a gingerbread man and is served at Christmas.

Original french gingerbread (gingerbread) does not contain ginger, but rather honey.

In Russia gingerbread takes the form of a cake, and the Netherlands and Belgium, a soft and crumbly gingerbread called Peppers, Kruidkoek or Ontbijtkoek it is served for breakfast and often with butter on top.

In Germany, gingerbread is made in two forms: a soft shape called Lebkuchen and a stronger (dry) form, often associated with carnivals and street markets, such as Christmas fairs that take place in several German cities. Gingerbread sold in markets or fairs is made in various forms, which is then decorated with sweets and icing.

In Brazil, a type of cake similar to gingerbread is known as Honey bread ("honey bread"). It can be as large as a coffee cake (eaten from a bite, like a bite-size), usually covered in chocolate.

In our country gingerbread is usually (traditional version) covered with icing sugar and less with chocolate.


Winter cake

Make a syrup of wine and water in equal parts, which is boiled together with cinnamon, cloves, vanilla, almond essence and 3 tablespoons of sugar. Bring to the boil and cool. Cut the apples and orange into slices and place in a bowl in layers. Pour over them & # 039syrup & # 039 and leave to cool for 20 minutes. Meanwhile, rub the yolks with the salt powder and leave them to cool (they will get a brighter color). Then caramelize 6 tablespoons of sugar in a larger saucepan and spread on the walls of the pan. Remove the fruits from the syrup and place them in the caramelized pan, put 50 g butter on them and bake for 20 minutes. Beat the egg whites well with 6 tablespoons of sugar, then add the yolks, flour and 2 teaspoons of & # 039syrup & # 039. When they are ready, pour them over the fruit and put them in the oven until the top is baked. When it is ripe, take it out on a plate and turn it so that the fruit is on top. If it is not syrupy enough, before it is taken out of the pan, pour it from the previously prepared syrup over and around the counter. How to serve It can be served simply or with whipped cream.


January

In total, we counted 95 recipes published in 2017, in addition to other articles on how to cook while saving in the kitchen or how to avoid food waste on holidays or various reviews and many other useful articles.

I hope that 2018 will be a better, more beautiful, quieter year and with many satisfactions on all levels. I want this both for me and for you, those who read these lines and watch every day
blog Readings and Flavors.