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Savarina cake dessert

Savarina cake dessert


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It took: Dissolve the sugar in warm milk. Add beaten eggs with a pinch of salt and oil. Then add the flour and yeast. Homogenize.

Grease the savarine forms with butter and then fill them with three quarters of the dough.

Let them rise for 30 minutes. Put them in the oven until lightly browned. Remove from the molds and let them cool.

We cut the raised part from above so that the savarins can stand straight.

Syrup: Boil the water with the sugar, set it aside and add the rum essence. Let cool.

We turn the savarins upside down and cut a lid, but not at all. We syrup the savarins well one by one. We drain them on a grill.

Filling: Beat the whipped cream with the whipped cream hardener until it becomes firm. We fill the savarins with whipped cream.

For the topping, I had some cherry syrup, which I boiled in a few boils until it melted like a jelly and I decorated the savarins.

Absolutely wonderful! I withdrew the joy of childhood!



Savarine from home the tray

Savarine from home the tray , a syrupy and flavorful cake like no other. What is the secret of a good savarine? How to make homemade savarins and which is the recipe for fluffy savarines? Today I present my recipe for savarine in the tray in which you will find the answers to all these questions.

I chose to do savarine to the tray out of the desire to come to the aid of housewives who prefer simple, quick and good cake recipes. We do not use forms of savarine and this makes the recipe more practical and simplifies the steps and preparation time. And when you are not limited to savarines of the same shape and size, you portion it to your heart's content.

We are not bad at decorating it either. We have three options:

  • The first in which we portion the savarina and decorate it with whipped cream and jam or jam.
  • The second in which we portion the savarina, cut it in half, fill it with whipped cream and then decorate it with whipped cream again and jam or jam.
  • The third in which we portion the savarina, we cut it in two but not all, just like in the confectionery savarina.


I don't think he is a person who doesn't like savarins. Someone told me that he doesn't dislike the idea of ​​savarina, only that it can't be considered a cake because it's a small bread-flavored dessert soaked in syrup. , are confectioners who serve savarines with bread taste but with pretensions of confectionery savarine. A real savarina should be first of all fluffy, fragrant and well-syruped. And along with vanilla-flavored whipped cream and a good jam or berry sauce, ordinary bananas turn into a royal dessert.

And because I was telling you about royal desserts, savarina or the savarina recipe is inspired by the one from Baba au Rhum or Rum Baba. syrup and did not transform the shape of the cake from a cylindrical to an annular one. Good! Let's see the ingredients and how savarins are made!


Cake with meringue and fruit

In a bowl put the flour, over which you add the yolks, milk, honey, butter at room temperature, baking powder and a little salt. Knead and then, on the work surface, spread out a sheet the size of the tray you are using. Line the tray with baking paper and add the countertop sheet. Put the tray in the preheated oven, over medium heat, for about 25 minutes.

Wash the fruits (strawberries, raspberries, etc.), cut them and drain them, Mix the yolks very well with the sugar (which you add gradually), until it melts and you get a thick mixture, Then add the fruits and mix them very well and be careful not to break them. When the top is baked (pass the toothpick test), take it out of the oven and carefully and quickly spread the meringue. Bake for another 5-10 minutes, until the meringue turns golden. When it is ready, take the cake out of the oven, let it cool and then cut it.


Miscellaneous

I suggest you try this quick and easy cake recipe, for which you do not need a mixer. It comes out delicious and fragrant, suitable for lovers of honey cakes. Source here.

You need:
for countertop:
3 eggs
200 g sugar (I put 150 g)
1 teaspoon baking soda
150 g honey (about 1/2 cup)
200 ml cream
280 g flour (2 cups)
1/2 walnut kernel, optional (I didn't put)

for cream:
500 ml cream
sugar to taste (I put about 3 tablespoons on top)
vanilla
optional, ground walnut kernels

a shape 24 cm in diameter, lined with baking paper

In a bowl, beat the eggs with the sugar and baking soda with a spoon, then add the honey and cream. After stirring a little, add the flour, mixing until the lumps disappear. Pour the dough into the prepared form, then bake in a hot oven over medium to low heat. Attention: the countertop grows quite strong when baked and tends to brown quite a lot, due to the honey in the composition. Therefore, it will be checked from time to time, and if the surface is browned, but inside the countertop is raw, cover the tray with foil or baking paper, and reduce the heat. The worktop is ready when, at the touch of a finger, the surface recovers immediately.
Move the top of the form on a grill and leave to cool.
Mix the cream with the sugar and beat lightly until it dissolves. Vanilla is added.
After the countertop has cooled, cut it to thickness in 2 or 3 and assemble the cake on a plate. If desired, sprinkle with ground walnuts, go straight here.
Decorate according to preferencesand leave to cool for at least 2 hours.


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The Culinary World

Castravettone is an invention, a summer game like apple soup in coconut milk, a restless one. What do you do when you get bored of eating the same thing twice? Obviously you start crafting, mixing, combining.

It amused me to combine these elements. It turned out what you see, With a good intake of lemon juice - because it's too sweet for my taste - it's only good! It reminds me of the Austrian and Hungarian soups I ate as a child, next to my grandmother's hands smelling incense and lemon salt, because lemon was a rarity at the time, and if I think about it, I didn't really know what it looked like.

All in all, you can eat this spicy, sweet-bitter and a little hot, and cold soup. I preferred it warm. It seems that this is the purpose of a jar of juice, to warm the entrails by passing them ephemerally to the pleasure of man.

And if I look at it better, it has something of a soul story with locusts of cosânzeana. I'm telling you to take it to your table. If you didn't like it, invent new shapes and flavors. And tell us what you achieved. We will like it!


Ingredient:

2 carrots
1/4 celery root
1 onion properly large
1, 1/2 cucumber Fabio
3 potatoes
2. peppers
50 ml oil
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon of chilli flakes
1 bunch of tassel

How come?

1. Peel the vegetables. Onions, carrots, celery, a pepper are fried in oil until the onion becomes glassy.
2. Cover with water and put diced potatoes according to size and spices. Bring to the boil until the potatoes are half cooked.
3. Add the peeled cucumber and cut into large cubes, and bring to a boil.
4. When the cucumber is also boiled, remove the soup from the heat. After cooling, pasteurize the soup with a hand mixer. Add the other half of the cucumber cut into cubes of suitable size and the pepper cut into longer and thicker slices. Bring to a boil, then add the clarified watercress and serve.

Good appetite!

It could be a stand-alone food like summer. I matched him with rice with peas and broccoli (I will publish his recipe next time, I haven't managed to process it as a video yet). It could be a wonderful side dish to polenta, or a slice of bread well baked on the stove and greased with crushed garlic, or even garlic mayonnaise.

When I was little, my mother used to do it often. She was convinced that I needed vitamin A, and there was no shortage of carrots with ripe tomatoes and honey or sugar, depending on what was in the house. I think I hated this food in the first place because it took me half my life to make it myself. But I was not sorry for the attempt. Cheap, easy, enough to fill a crowd, only good when you're in a hurry and don't want to spend an entire afternoon in the kitchen.

Sautee of carrots with chicken


Ingredient:

700 gr carrots
1 medium onion
2 teaspoons brown sugar
5-6 boils ienibahar
3 bay leaves
1 cup tomato paste
2 tablespoons pepper paste or donuts
1 teaspoon oregano, basil and marjoram
1 teaspoon pepper
water to cover them a little.

How come?

1. Peel the carrots and cut them into sticks of approx. 1 cm long and thick. Cut the onion into cubes and sauté until soft, then add the carrots.
2. Saute the carrots a little, about 5 minutes, then add the spices and water (about 2 large cups).
3. Boil them on the stove, or put them in the preheated oven at 200 degrees for 30 minutes, until the water drops and the sauce binds.

Good appetite!

I don't know if you liked it, but I had a lot of fun (and I had all the stuff for a couple of days) until I made this video. Anyway, enjoy the recipe, have a great time cooking and enjoying the quiet of the day.


Ingredient:

How come? (Let me say no more.)

1. Saute onions, gulia, celery diced in a tablespoon of oil. When the carrots have softened, add water, salt and pepper and bring to a boil.

2. When the above vegetables have boiled, add the diced apples and coconut milk, but also the cloves, thyme and even more salt. Let it boil again. Drizzle it with lemon (apples are not always quite sour) and possibly with salt, if needed.


A princess was once asked what she would prefer: a good ice cream or a hot man. The woman laughed and replied that she would enjoy an ice cream to discover a hot man. The situation is somewhat similar to the urgency that strikes you when you find out that in the next two hours your house is filled with people and you, you are completely uncovered. You have to bury something out of an empty refrigerator and two busy hands. Bonus, there is also a great need and people look closely at what they eat, not the other way around, but we should also get into swimsuits. So the list of options on offer is getting considerably shorter. Thought-rethought-analyzed, and. And here's what came out (to be complete joy, in less than a month, my phone cracked, taking with it all the photos of dishes made and the attempts of videos the god of phones to rest him and you forgive the picture borrowed from shutterstock .com):

Ingredient:

How come?

Good appetite!

It's a joy to go back to your loved ones. It really is. And especially after life has crowded you, you have prepared a lot of things to publish, you have gathered, but you have not had time to do exactly what you love most: to write.

But you know very well that this is not the first time, and although I would like it to be the last time I leave blogs for a longer period of time, it may not be the way I want it to be. But let's move on to happier things.

It is said that corn is the jewel in the crown of a South American princess who was looking for her bear among. Spanish conquistadors. The local shaman, at his father's command, had cursed anyone who would have voluntarily gone after one of the invaders to become a being who would always be close to his loved one, but never a partner. To feel his touch, but not to enjoy it, to be used, but in no case to be able to respond. As his daughter fell with the trunk of the conqueror who had brought iniquity over their land, the shaman uttered the curse, the father looked relentlessly. She was asked what her last wish was: and the girl replied that love is not punishable by death. He was told that in the world of men the pay to love the wrong person is death.

In the blink of an eye, the beautiful girl turns into millions of golden, solar grains, scattered in the sand, all caught in shyly hidden bundles in thick green sheets from which dark locks gushed. Like hers. The hens bent down and enjoyed the moment and were cursed by the king not to fly as far as the world could. I notice that until then, the hen flew like a hawk. It is said that astonished beyond measure, the conqueror took a bundle of "gold of the sand" and made a fortune with it at the court of Jezebel, who always wanted new lands to be her own. For corn, as the sun-loving grains were called, was sweet, consistent, and versatile, to the delight of all in its new world, but no one would ever understand his thirst for love when he took wind-blown locks out of his clothes. and thick and green.

And when she makes this salad for you and you taste it, remember the girl with a sweet and soft heart like the solar and masterless love of the young heart. It is said to rejuvenate (sic!).


Savarina cake dessert

They are very easy to make and are as good as the ones from the confectionery, even better. Absolutely wonderful! I withdrew the joy of childhood!

Dough: Dissolve the sugar in warm milk. Add beaten eggs with a pinch of salt and oil. Then add the flour and yeast. Homogenize.

Grease the savarine forms with butter and then fill them with three quarters of the dough.

Let them rise for 30 minutes. Put them in the oven until lightly browned. Remove from the molds and let them cool.

We cut the raised part from above so that the savarins can stand straight.

Syrup: Boil the water with the sugar, set it aside and add the rum essence. Let cool.

We turn the savarins upside down and cut a lid, but not at all. We syrup the savarins well one by one. We drain them on a grill.

Filling: Beat the whipped cream with the whipped cream hardener until it becomes firm. We fill the savarins with whipped cream.

For the topping, I had some cherry syrup, which I boiled in a few boils until it melted like a jelly and I decorated the savarins.

Absolutely wonderful! I withdrew the joy of childhood!

It took:
250 gr flour
150 ml of milk
30 ml oil
2 eggs
3.5 gr dry yeast
1 tablespoon sugar
1 pinch of salt
Syrup:
400 ml water
150 gr sugar
1 esenta rom
Filling:
400 ml liquid cream
Topping:
200 gr cherry jelly


Cake & # 8222Craciunita & # 8221

1. Beat the egg whites and add 100 g of sugar. Continue beating until the sugar melts. Add poppy seeds and coconut. Sprinkle 2 tablespoons of flour and mix until the composition is homogeneous.

2. Pour the composition into the tray lined with baking paper, put it in the preheated oven and bake on low heat.

3. For the cream, mix the yolks with the remaining sugar, the rest of the flour, the milk and the vanilla sugar. Thicken the mixture on a steam bath. Allow to cool and incorporate the foam rubbed margarine.

4. Place the top, spread half of the cream, then arrange next to each other the biscuits soaked in a little coffee, and spread the rest of the cream over them.

5. Pour the icing prepared like this on top: boil in a bowl, put on low heat, the sugar mixed with milk, cocoa and margarine, until it boils and thickens.

6. Allow to cool and pour over the cake, and sprinkle coconut on top.


Assembling the lemon cake

On a rectangular tray we place the first countertop foil.

Soak the whole surface with syrup (sprinkle), add the first part of the cream and spread evenly.

Add the second sheet of countertop (last) soak and add the second part of the cream.

Put the cake in the freezer for 30 minutes.

Melt the white chocolate on a steam bath and mix well with the oil.

Remove the edges, slice the cake and pass each piece through melted chocolate.

Cool the cake until the chocolate is completely hardened.

Decorate each cake with lemon cream hazelnuts and fresh mint leaves.

The cake is kept cold.

Good appetite!


Black Forest cake or Black Forest cake: a luxury dessert

Originally from Germany, this cake is based on a chocolate top, fresh cream and cherries. Alcohol is also used in most recipes, often kirschwasser or rum, but it can be omitted if the cake is served to children.

The name Black Forest cake comes from the Schwarzwälder Kirsch liqueur from the Black Forest region of Germany, which is used in the original recipe. This liqueur gives an intense aroma of cherries and alcohol.

Other sources say that the name Pădurea Neagră comes from the traditional costumes worn by women in the Pădurea Neagră area, which include a hat decorated with large red tassels.

The Black Forest cake recipe is not very difficult. The one we prepared for you is also suitable for children, as it does not contain alcohol.

  1. The flour and cocoa powder are mixed in a bowl with a fork, so as not to remain lumpy.
  2. Beat the eggs with salt for 5 minutes, starting with the minimum speed of the mixer and increasing to the maximum.
  3. Add the sugar and mix for another 5 minutes.
  4. Pour the oil into a thin thread, gradually, mixing on low speed.
  5. When the composition is homogeneous, incorporate the cocoa flour. This step is done gradually, with the help of a tel.
  6. The cake dough is poured into a 20 cm diameter tray, lined with baking paper. Bake for 25 minutes in the preheated oven at 180 degrees Celsius, or until it passes the toothpick test.
  7. Leave the top to cool, and in the meantime prepare the cream.
  8. Beat the whipped cream. When it starts to harden, add the sugar and vanilla essence and mix a little more.
  9. We cut the cooled worktop into 3 parts.
  10. Syrup the first top, then add cream and garnish with cherry compote. We put the second countertop and repeat this procedure.
  11. We use the third countertop as a lid. We syrup this one too, then we cover the whole cake in the rest of the cream.
  12. For decoration we can add grated chocolate and fresh cherries.

Photo: 123rf.com

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Video: Baba au Rhum Recipe Bruno Albouze (May 2022).