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Birthday cake

Birthday cake


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Wheat:

Separate the egg whites from the yolks and beat hard with a pinch of salt. Add the sugar and continue beating until the egg whites become hard and shiny, like meringue.
The yolks are mixed with mineral water and poured over the beaten egg whites. Then comes cocoa and pudding powder, which can be replaced with starch, if you don't like it. At the end, add the flour mixed with baking powder, lightly with movements from top to bottom.

Cream:


Melt the chocolate together with the whipped cream. Set aside and add the brandy. Let it cool.

We rub the soft butter, at room temperature, the foam, after which we will incorporate melted and cooled chocolate in it. Refrigerate for a few minutes.

Glaze:

We mix the cocoa with sugar, then we "dissolve" it with liquid cream and water. Put the pot on the fire and cook for about 10 minutes, until it thickens a little. Strain into any lumps and leave to cool. When it has reached a bearable temperature on the finger, add hydrated gelatin in 2 tablespoons of cold water and mix.

Syrup:

We caramelize the sugar and then "quench" it with 100 ml of cold water. Let it cool until it dissolves completely.


Assembly:

We cut the top into 2 parts that we syrup. Spread the cream on one of the countertops and even out.


When the icing has reached the consistency of a sour cream, pour it over the cake and put it in the fridge until it hardens completely.

Decorate according to preference.

I was in a time crunch so I just "stamped" some hearts on top.


For the same reason, due to the lack of time, I don't have any pictures from the preparation time, but I assure you that it is a cake that is very easy to make.

Even if the butter cream hardens quite hard and initially I wasn't too happy with how it came out, if you leave the cake a little at room temperature and if it reaches the next day :)) it's really good.


Cakes: Laura Adamache recipes

What is the cake?

The cake is a fine pastry product, consisting of several layers, usually pandispan, and cream.
The classic shape of the cake is round, but it can also be square, rectangular, etc. The surface and edges of the cake are usually decorated with cream, whipped cream, icing, sugar paste or marzipan.

What would birthdays, weddings or any other festive event look like without a wonderful cake on the table?

We love cakes not only in taste but also in appearance, and quality ingredients are the basic piece for a truly successful cake.
A cake for every occasion
There are countless delicious combinations, able to satisfy even the most demanding tastes, and in this category I propose some cake ideas that you will surely like.

Chocolate cakes are among my favorites when preparing a birthday cake. The quick chocolate cake, the mini chocolate cakes with ganache and marzipan cream are some of the most accessed and appreciated cake recipes on the blog.
Those who prefer fruit cake recipes, can try the Cake with raspberry mousse and panna cotta or Cheesecake with lemon and blackberries, a unique and full of flavor recipe.

For Dragobete or Valentines Day, these two magical days in which we celebrate love, we can choose the Cake with chocolate hearts, a cake recipe that will add flavor to these holidays.
In addition to Christmas cakes, we can try to make a cake. Why not? The Christmas cake with white chocolate mousse has a delicate taste, perfect for the winter holidays.
I look forward to trying all these recipes!


Recipe birthday cake

Festive cake recipes that you must have in your dessert collection for. How to Make Dessert Birthday Cake & # 8211 5 Year Old Chef. Festive or less festive homemade cakes, more beautiful or less beautiful but definitely delicious! Luxurious and original cake recipe for special anniversaries. With this huge birthday cake I told him & rdquola many years!

Chocolate cakes are among my favorites when preparing a birthday cake.


Cake Figure & # 8211 Birthday Cake

Wrong Figures or Cream Tart is the birthday cake we chose to prepare together to celebrate 12 years of Teo’s Kitchen! Yes, it's been 12 years since the first recipe was published on what was Teo's Kitchen in 2007 - gospodini.blogspot.com. A blog started on a free domain and later transformed into one of the most loved blogs in Romania. Last year I prepared Cake Time X, with a lot of chocolate (click to access the recipe)!

Certainly none of this, from the beautiful collaborations I had with big and very big brands, from the fact that I turned a passion into a job and I had some exceptional experiences, would not have been possible. without you. So, from the bottom of my heart, thank you for trying my recipes, for writing me beautiful comments, for being with me all these years.

Thanks can (or certainly) should go to my family, who supported me in everything I did and especially to Bunutu ', who always guided me and never left me in trouble, as he promised each of us . But most of all, thank me. Yes, MIE, strange as it sounds. Thank you for not giving up, no matter how hard or sometimes almost impossible it was. Sometimes I cooked crying, because my personal life was a mess, but the blog had to stay afloat. Sometimes I worked until I fainted (literally) in the kitchen. I got up and started over. Always! I learned to take pictures, to film, to post, to deal with social media, to write texts, to edit video and photo, to be my own manager, accountant, PR and at the same time Luca's mother and now Luna's mother. . It was and is hard. But I thank myself that I learned that "hard" is just a word, which my mind learned to use as fuel and continue to fight. No matter how hard, unfair, sometimes disappointing. I will continue my work because Teo's Kitchen is a part of me and I don't see myself doing anything else. And I promise to take you with me on my way, always and wherever I go from now on. & # x1f5a4

Wrong Figures It looks like a pretty complicated cake to make and it really is. But my mission with this recipe, as it has been with all the recipes ever published on the blog, is to make complicated things seem very simple. So you try the recipes and they come out very well because they are explained in super detail, without hidden steps and "unshared secrets". So I leave below everything you need to know about the Fig Cake recipe, so that it turns out great! & # x1f5a4

Cake Figures - Everything you need to know about the recipe

  • I take almond flour from ro or from Solaris. But you can prepare it yourself: put almonds without peel in a blender, for a few seconds, on the pulse function. Do not grind too much with the blender because the oil will come out of the almonds and you will get a paste rather than a flour. So, a few almonds at once, on the pulse function. Then, if the flour is moist, spread it in a thin layer on a baking sheet and let it dry for 1-2 days.
  • The butter must be very cold from the refrigerator. Precisely because it is a butter-based dough, we have to work with it very quickly, because, from the heat of the hands, it softens and cannot be worked and the numbers do not keep their shape. We work with the cold dough as fast as we can.
  • It is very important to prick the dough with a fork BEFORE cutting the numbers, because they will deform if we prick the dough once it is in the tray. Prick the dough so that it stays flat and does not deform when baked or makes air "bubbles".

  • I listed the figures by HERE (click to access the site) on plain paper, then I cut them out of cardboard.
  • The edible flowers that make the recipe for the Extra Special Cake Figures I took from El-Dor plant.
  • Even if you choose to bake the top in time (one day before filling it) and prepare the cream, do not assemble the cake until before serving at least 2 hours, to look as fresh as possible.
  • If you want a chocolate cream, simply replace the sweet cream with whipped cream. Mix Nutella and mascarpone with the mixer until you have a fluffy and homogeneous cream.
  • For pos I used a round dui, circle. If you don't have pos, you can put the cream in a sturdy bag that you cut at one corner.
  • Sweet cream for whipped cream must be VERY COLD, so it is important to put it in the freezer 10 minutes before use.

Digit cake - ingredients for the countertop (for 2-digit cake. For single-digit cake, halve the quantities in the recipe)

  • 300g flour
  • 250g almond flour
  • 250g very cold butter (82% fat butter)
  • 2 eggs
  • 50g old powder

Cake figures - ingredients for cream

  • 400ml sweet cream for whipped cream
  • 400g mascarpone
  • 100g old powder
  • vanilla essence to taste

How to prepare the countertop for Wrong Figures? Put the diced butter, flour, almond flour, sugar in the food processor (or knead by hand). Mix on the pulse function until we have a dough like breadcrumbs. Add eggs and mix quickly until you have a dough bound. Divide the dough into two equal parts, form two dough disks, wrap them in cling film and let them cool for at least 30 minutes before use.

Preheat the oven to 180 ° C. We work with a part of the dough once. Spread the dough on the table lined with flour, in a layer 5mm thick. We work as fast as we can with the dough, so that it stays cold. Prick the dough very well with a fork. We cut the two digits (two digits "1") with a very well-exempt knife. We place the numbers in the tray, on baking paper. We use the oven tray to make sure we fit both numbers. Insert the tray on the middle grill of the oven. Bake for 12-15 minutes or until lightly browned on the edges. We let them cool very well, without touching them, to keep their shape. We do the same for number 2.

How to prepare cream for Wrong Figures? While the top cools, prepare the cream: put in a large bowl mascarpone, sweet cream, powdered sugar, vanilla. Mix with the mixer at high speed for 8-10 minutes or until we have a fluffy cream. Put the cream in the fridge until use.

For assembly, we choose a plate large enough to fit both figures. We put the cream in a pos with two rounds. We fix the numbers on the plate using a little cream. Decorate each figure with cream, then cover with a second countertop and another layer of cream. We decorate & # 8230as our heart dictatesâ & # x20AC; & # x2122;


Prepare the countertop like this:
The yolks separated together with 150g of the amount of sugar, are beaten together with a pinch of salt and an envelope of baking powder at bell marine, chewing continuously so that it does not stick, until it acquires the consistency of a thick cream.
The vessel must have a rounded bottom (not sticking to the edges).
Beat the egg whites separately until they froth a little, then add the rest of the sugar gradually, add the vanilla sugar and the lemon peel.
Take the mixture with the yolks, put 2 tablespoons of flour, then put the alternative oil with two more tablespoons of flour, and then add the egg white cream and flour.

Prepare the cream like this:
Grease the sugar with the last until it becomes a cream, add the yolks one by one and the cocoa.
If you want the cream to be a different color, instead of adding cocoa, you can add beet syrup or squeezed spinach juice.

Prepare the cream like this:
I incorporate the ingredients, beat with a whisk or mixer until I get a consistent composition. Do not continue beating, because it can be cut.

Prepare the chocolate leaves like this:
Put the chocolate in a sea bell bowl until it melts, put it in a pouch (special bag) or paper cone and pour it on a white sheet of oak leaves, then put it in the freezer until it hardens.

Assemble the cake like this:
Cut the top into 3 sheets, syrup each sheet in turn, put cream between the tops, and on top, over the third sheet of top, add icing. Add the cream to the cake in the shape you want, along with the flag leaves.


Cake Figure & # 8211 Birthday Cake

Wrong Figures or Cream Tart is the birthday cake we chose to prepare together to celebrate 12 years of Teo’s Kitchen! Yes, it's been 12 years since the first recipe was published on what was Teo's Kitchen in 2007 - gospodini.blogspot.com. A blog started on a free domain and later transformed into one of the most loved blogs in Romania. Last year I prepared Cake Time X, with a lot of chocolate (click to access the recipe)!

Certainly none of this, from the beautiful collaborations I had with big and very big brands, from the fact that I turned a passion into a job and I had some exceptional experiences, would not have been possible. without you. So, from the bottom of my heart, thank you for trying my recipes, for writing me beautiful comments, for being with me all these years.

Thanks can (or certainly should) go to my family, who supported me in everything I did and especially to Bunutu ', who always guided me and never left me in trouble, as he promised each of us . But most of all, thank me. Yes, ME, strange as it sounds. Thank you for not giving up, no matter how hard or sometimes almost impossible it was. Sometimes I cooked crying, because my personal life was a mess, but the blog had to stay afloat. Sometimes I worked until I fainted (literally) in the kitchen. I got up and started over. Always! I learned to take pictures, to film, to post, to deal with social media, to write texts, to edit video and photo, to be my own manager, accountant, PR and at the same time Luca's mother and now Luna's mother. . It was and is hard. But I thank myself that I learned that "hard" is just a word, which my mind learned to use as fuel and continue to fight. No matter how hard, unfair, sometimes disappointing. I will continue my work because Teo's Kitchen is a part of me and I don't see myself doing anything else. And I promise to take you with me on my way, always and wherever I go from now on. & # x1f5a4

Wrong Figures It looks like a pretty complicated cake to make and it really is. But my mission with this recipe, as it has been with all the recipes ever published on the blog, is to make complicated things seem very simple. So you try the recipes and they come out very well because they are explained in super detail, without hidden steps and "unshared secrets". So I leave below everything you need to know about the Fig Cake recipe, so that it turns out great! & # x1f5a4

Cake Figures - Everything you need to know about the recipe

  • I take almond flour from ro or from Solaris. But you can prepare it yourself: put almonds without peel in a blender, for a few seconds, on the pulse function. Do not grind too much with the blender because the oil will come out of the almonds and you will get a paste rather than a flour. So, a few almonds at once, on the pulse function. Then, if the flour is moist, spread it in a thin layer on a baking sheet and let it dry for 1-2 days.
  • The butter must be very cold from the refrigerator. Precisely because it is a butter-based dough, we have to work with it very quickly, because, from the heat of our hands, it softens and cannot be worked and the numbers do not keep their shape. We work with the cold dough as fast as we can.
  • It is very important to prick the dough with a fork BEFORE cutting the numbers, because they will deform if we prick the dough once it is in the tray. Prick the dough so that it stays flat and does not deform when baked or makes air "bubbles".

  • I listed the figures by HERE (click to access the site) on plain paper, then I cut them out of cardboard.
  • The edible flowers that make the recipe for the Extra Special Cake Figures I took from El-Dor plant.
  • Even if you choose to bake the top in time (one day before filling it) and prepare the cream, do not assemble the cake until before serving at least 2 hours, to look as fresh as possible.
  • If you want a chocolate cream, simply replace the sweet cream with whipped cream. Mix Nutella and mascarpone with the mixer until you have a fluffy and homogeneous cream.
  • For pos I used a round dui, circle. If you don't have pos, you can put the cream in a sturdy bag that you cut at one corner.
  • Sweet cream for whipped cream must be VERY COLD, so it is important to put it in the freezer 10 minutes before use.

Digit cake - ingredients for the countertop (for 2-digit cake. For single-digit cake, halve the quantities in the recipe)

  • 300g flour
  • 250g almond flour
  • 250g very cold butter (82% fat butter)
  • 2 eggs
  • 50g old powder

Cake figures - ingredients for cream

  • 400ml sweet cream for whipped cream
  • 400g mascarpone
  • 100g old powder
  • vanilla essence to taste

How to prepare the countertop for Wrong Figures? Put the diced butter, flour, almond flour, sugar in the food processor (or knead by hand). Mix on the pulse function until we have a dough like breadcrumbs. Add eggs and mix quickly until we have a dough bound. Divide the dough into two equal parts, form two dough disks, wrap them in cling film and let them cool for at least 30 minutes before use.

Preheat the oven to 180 ° C. We work with a part of the dough once. Spread the dough on the table lined with flour, in a layer 5mm thick. We work as fast as we can with the dough, so that it stays cold. Prick the dough very well with a fork. We cut the two digits (two digits "1") with a very well-spared knife. We place the numbers in the tray, on baking paper. We use the oven tray to make sure we fit both numbers. Insert the tray on the middle grill of the oven. Bake for 12-15 minutes or until lightly browned on the edges. We let them cool very well, without touching them, to keep their shape. We do the same for number 2.

How to prepare cream for Wrong Figures? While the top cools, prepare the cream: put in a large bowl mascarpone, sweet cream, powdered sugar, vanilla. Mix with the mixer at high speed for 8-10 minutes or until we have a fluffy cream. Put the cream in the fridge until use.

For assembly, we choose a plate large enough to fit both figures. We put the cream in a pos with two rounds. We fix the numbers on the plate using a little cream. Decorate each figure with cream, then cover with a second countertop and another layer of cream. We decorate & # 8230as our heart dictates & # x1f5a4


Festive cake recipes for any occasion

Today's collection, by festive cake recipes for any occasion comes somehow in addition to the other collections we have made so far to help you by organizing the recipes on the blog.

From the same category, dessert, you will find organized collection of creams for cakes, cakes and desserts by the glass (see here), festive cake collection (see here) and cookie collection (see here).

Therefore, the collection of could not be missing festive cake recipes for Christmas and New Year which I made up today.

It's more of a top that includes 10+ festive cake recipes which you can prepare for either Christmas or New Year's Eve. And, why not, even for Easter if you have this habit on the menu. Through our Easter parties, more Easter and cake are prepared, but I know that in other areas for the festive Easter meal, cake is also prepared.

And not only! These cakes are very simple and easy to make. You can make them any day of the year if you want something sweet and good on your table. Either a holiday meal or an ordinary one.

You will find in the collection, for the most part, cake recipes with chocolate cream or chocolate on the counter. And that's because I'm a big fan of chocolate. But these are not the only cake recipes on the blog. You can find the entire collection by browsing the category specially created for this, HERE.


And it works as follows

I crushed the biscuits in the robot, at the chopping knife, in 2-3 pulses, so that they don't even become flour. The melted butter in a saucepan mixed well with the crushed biscuits until we obtained a homogeneous composition, somewhat of the consistency of plasticine. I greased the tray with a removable border with very little butter at the base and on the sides (so as not to have any surprises with the possible caramelization of the jam), after which I arranged the biscuit top, pressing well with the spoon to make a compact and uniform layer. And I turned on the oven, to have time to warm up, but on the lowest step.

We then took care of the cheese, which we mixed with (only!) 6 tablespoons of sugar (brown), vanilla sugar and about 5 tablespoons of sour cream, stirring with a spoon until it got a creamy consistency. I put the egg and the lemon peel and mixed again until all the ingredients were well blended.

Then we go on to assemble the whole story. Over the top of the biscuits already mounted in the tray I spread a few tablespoons (about five) of raspberry jam, this for an extra flavor, but you can give it up or replace it with another kind of jam or frozen fruit (strawberries, raspberries, blueberries, etc.). I carefully distributed the cheese composition over the thin layer of jam. Because the idea for the cheesecake is to penetrate well when baking, but not to brown (like Easter!), I covered the tray with foil and put it in the oven with the flame to a minimum. State, he stayed about an hour, maybe about 5 minutes over. Take it out of the oven without worrying that the middle is softer, let it cool in the pan and it hardens anyway.

After it cooled well, I sprinkled cranberries on top and prepared the jelly. The instructions are also on the envelope, however, mix the contents well with 2 tablespoons of sugar and gradually pour 250 milliliters of water or fruit juice (from compote, for example), always turning. Then put the jelly on low heat and, after it starts to boil, leave it for about another minute, until it acquires a gelatinous consistency. Pour it quickly over the already "cosmetized" cheesecake with cranberries and let the jelly cool down to stick. I put the tray in the fridge for a few hours, actually.

Then remove the removable edge and imagine the rest!

It is a simple recipe with a delicious finish, all the "technique" would be baking, to stay in the oven long enough to reach the ideal consistency without "tanning" a bit. It works with foil, or with the oven door left ajar at the end, or with a tray of water placed under the cheesecake tray in case of a heavier oven. Spor!


Cake Figure & # 8211 Birthday Cake

Wrong Figures or Cream Tart is the birthday cake we chose to prepare together to celebrate 12 years of Teo’s Kitchen! Yes, it's been 12 years since the first recipe was published on what was Teo's Kitchen in 2007 - gospodini.blogspot.com. A blog started on a free domain and later transformed into one of the most loved blogs in Romania. Last year I prepared Cake Time X, with a lot of chocolate (click to access the recipe)!

Certainly none of this, from the beautiful collaborations I had with big and very big brands, from the fact that I turned a passion into a job and I had some exceptional experiences, would not have been possible. without you. So, from the bottom of my heart, thank you for trying my recipes, for writing me beautiful comments, for being with me all these years.

Thanks can (or certainly) should go to my family, who supported me in everything I did and especially to Bunutu ', who always guided me and never left me in trouble, as he promised each of us . But most of all, thank me. Yes, MIE, strange as it sounds. Thank you for not giving up, no matter how hard or sometimes almost impossible it was. Sometimes I cooked crying, because my personal life was a mess, but the blog had to stay afloat. Sometimes I worked until I fainted (literally) in the kitchen. I got up and started over. Always! I learned to take pictures, to film, to post, to deal with social media, to write texts, to edit video and photo, to be my own manager, accountant, PR and at the same time Luca's mother and now Luna's mother. . It was and is hard. But I thank myself that I learned that "hard" is just a word, which my mind learned to use as fuel and continue to fight. No matter how hard, unfair, sometimes disappointing. I will continue my work because Teo's Kitchen is a part of me and I don't see myself doing anything else. And I promise to take you with me on my way, always and wherever I go from now on. & # x1f5a4

Wrong Figures It looks like a pretty complicated cake to make and it really is. But my mission with this recipe, as it has been with all the recipes ever published on the blog, is to make complicated things seem very simple. So you try the recipes and they come out very well because they are explained in super detail, without hidden steps and "unshared secrets". So I leave below everything you need to know about the Fig Cake recipe, so that it turns out great! & # x1f5a4

Cake Figures - Everything you need to know about the recipe

  • I take almond flour from ro or from Solaris. But you can prepare it yourself: put almonds without peel in a blender, for a few seconds, on the pulse function. Do not grind too much with the blender because the oil will come out of the almonds and you will get a paste rather than a flour. So, a few almonds at once, on the pulse function. Then, if the flour is moist, spread it in a thin layer on a baking sheet and let it dry for 1-2 days.
  • The butter must be very cold from the refrigerator. Precisely because it is a butter-based dough, we have to work with it very quickly, because, from the heat of our hands, it softens and cannot be worked and the numbers do not keep their shape. We work with the cold dough as fast as we can.
  • It is very important to prick the dough with a fork BEFORE cutting the numbers, because they will deform if we prick the dough once it is in the tray. Prick the dough so that it stays flat and does not deform when baked or makes air "bubbles".

  • I listed the figures by HERE (click to access the site) on plain paper, then I cut them out of cardboard.
  • The edible flowers that make the recipe for the Extra Special Cake Figures I took from El-Dor plant.
  • Even if you choose to bake the top in time (one day before filling it) and prepare the cream, do not assemble the cake until before serving at least 2 hours, to look as fresh as possible.
  • If you want a chocolate cream, simply replace the sweet cream (whipped cream) with Nutella. Mix Nutella and mascarpone with the mixer until you have a fluffy and homogeneous cream.
  • For pos I used a round dui, circle. If you don't have pos, you can put the cream in a sturdy bag that you cut at one corner.
  • Sweet cream for whipped cream must be VERY COLD, so it is important to put it in the freezer 10 minutes before use.

Digit cake - ingredients for the countertop (for 2-digit cake. For single-digit cake, halve the quantities in the recipe)

  • 300g flour
  • 250g almond flour
  • 250g very cold butter (82% fat butter)
  • 2 eggs
  • 50g old powder

Cake figures - ingredients for cream

  • 400ml sweet cream for whipped cream
  • 400g mascarpone
  • 100g old powder
  • vanilla essence to taste

How to prepare the countertop for Wrong Figures? Put the diced butter, flour, almond flour, sugar in the food processor (or knead by hand). Mix on the pulse function until we have a dough like breadcrumbs. Add eggs and mix quickly until we have a dough bound. Divide the dough into two equal parts, form two dough disks, wrap them in cling film and let them cool for at least 30 minutes before use.

Preheat the oven to 180 ° C. We work with a part of the dough once. Spread the dough on the table lined with flour, in a layer 5mm thick. We work as fast as we can with the dough, so that it stays cold. Prick the dough very well with a fork. We cut the two digits (two digits "1") with a very well-exempt knife. We place the numbers in the tray, on baking paper. We use the oven tray to make sure we fit both numbers. Insert the tray on the middle grill of the oven. Bake for 12-15 minutes or until lightly browned on the edges. We let them cool very well, without touching them, to keep their shape. We do the same for number 2.

How to prepare cream for Wrong Figures? While the countertop cools, prepare the cream: put in a large bowl mascarpone, sweet cream, powdered sugar, vanilla. Mix with the mixer at high speed for 8-10 minutes or until we have a fluffy cream. Put the cream in the fridge until use.

For assembly, we choose a plate large enough to fit both figures. We put the cream in a pos with two rounds. We fix the numbers on the plate using a little cream. Decorate each figure with cream, then cover with a second countertop and another layer of cream. We decorate & # 8230as our heart dictatesâ & # x20AC; & # x2122;


Cake Figure & # 8211 Birthday Cake

Wrong Figures or Cream Tart is the birthday cake we chose to prepare together to celebrate 12 years of Teo’s Kitchen! Yes, it's been 12 years since the first recipe was published on what was Teo's Kitchen in 2007 - gospodini.blogspot.com. A blog started on a free domain and later transformed into one of the most loved blogs in Romania. Last year I prepared Cake Time X, with a lot of chocolate (click to access the recipe)!

Certainly none of this, from the beautiful collaborations I had with big and very big brands, from the fact that I turned a passion into a job and I had some exceptional experiences, would not have been possible. without you. So, from the bottom of my heart, thank you for trying my recipes, for writing me beautiful comments, for being with me all these years.

Thanks can (or certainly) should go to my family, who supported me in everything I did and especially to Bunutu ', who always guided me and never left me in trouble, as he promised each of us . But most of all, thank me. Yes, ME, strange as it sounds. Thank you for not giving up, no matter how hard or sometimes almost impossible it was. Sometimes I cooked crying, because my personal life was a mess, but the blog had to stay afloat. Sometimes I worked until I fainted (literally) in the kitchen. I got up and started all over again. Always! I learned to take pictures, to film, to post, to deal with social media, to write texts, to edit video and photo, to be my own manager, accountant, PR and at the same time Luca's mother and now Luna's mother. . It was and is hard. Dar imi multumesc mie ca am invatat ca „greu” e doar un cuvant, pe care mintea mea a invatat sa il foloseasca drept combustibil si sa continue sa lupte. Oricat e de greu, de nedrept, uneori dezamagitor. O sa continui munca mea pentru ca Teo’s Kitchen este o parte din mine si nu ma vad facand altceva. Si promit sa va iau cu mine in drumul meu, mereu si oriunde as merge de acum incolo. 🖤

Tort Cifre pare un tort destul de complicat de facut si…chiar este. Dar misiunea mea cu aceasta reteta, cum a fost cu toate retetele publicate vreodata pe blog, este sa fac lucrurile complicate sa para foarte simple. Asftel si voi incercati retetele si va ies foarte bine pentru ca sunt explicate in super detaliu, fara pasi ascunsi si “secrete neimpartasite”. Asa ca va las mai jos tot ce trebuie sa stiti despre reteta de Tort Cifre, ca sa va iasa excelent! 🖤

Tort Cifre – Tot ce trebuie sa stii despre reteta

  • Faina de migdale iau de pe ro sau de la Solaris. Puteti insa sa o pregatiti voi: dati migdale fara coaja prin blender, cateva secunde, pe functia pulse. Nu macinati prea mult cu blenderul pentru ca va iesi uleiul din migdale si obtineti o pasta mai degraba decat o faina. Asa ca, putine migdale o data, pe functia pulse. Apoi, daca faina e umeda, o intindeti in strat subtire pe o hartie de copt si o lasati sa se usuce 1-2 zile.
  • Untul trebuie sa fie foarte rece, de la frigider. Tocmai pentru ca este un aluat pe baza de unt, trebuie sa lucram foarte repede cu el, pentru ca, de la caldura mainilor, se inmoaie si nu se poate lucra iar cifrele nu isi pastraza forma. Lucram cu aluatul rece, cat de repede putem.
  • Este foarte important sa intepam aluatul cu furculita INAINTE de a taia cifrele, pentru ca se vor deforma daca intepam aluatul o data ce e in tava. Intepam aluatul pentru ca acesta sa ramana plat si sa sa nu se deformeze la copt sau sa faca „bule” de aer.

  • Cifrele le-am listat de HERE (click pentru a accesa site-ul) pe hartie simpla, apoi le-am decupat din carton.
  • Florile comestibile, care fac retata de Tort Cifre extra speciala le-am luat de la El-Dor plant.
  • Chiar daca alegeti sa coaceti blatul din timp (cu o zi inainte de a-l umple) si sa pregatiti crema, nu asamblati tortul decat inainte de servire cu minim 2 ore, pentru a arata cat mai fresh.
  • Daca dori o crema de ciocolata, pur si simplu inlocuiti smantana dulce (frisca) cu Nutella. Amestecati Nutella si mascarpone cu mixerul pana aveti o crema pufoasa si omogena.
  • Pentru pos am folosit un dui rotund, cerc. Daca nu aveti pos, puteti pune crema intr-o punga rezistenta pe care o taiati la un colt.
  • Smantana dulce pentru frisca trebuie sa fie FOARTE RECE, de aceea e important sa o dam la congelator 10 minute inainte de folosire.

Tort cifre – ingrediente pentru blat (pentru tort de 2 cifre. Pentru tort cu o cifra, injumatatiti cantitatile din reteta)

  • 300g faina
  • 250g faina de migdale
  • 250g unt foarte rece (unt 82% grasime)
  • 2 eggs
  • 50g old powder

Tort cifre – ingrediente pentru crema

  • 400ml smantana dulce pentru frisca
  • 400g mascarpone
  • 100g zahar pudra
  • esenta de vanilie dupa gust

Cum pregatim blatul pentru Tort Cifre? Punem in robotul de bucatarie (sau framantam cu mana) untul taiat cubulete, faina, faina de migdale, zaharul. Amestecam pe functia pulse pana avem un aluat ca un pesmet. Adaugam ouale si amestecam rapid pana avem un aluat legat. Impartim aluatul in doua parti egale, formam doua discuri de aluat, le invelim in folie alimentara si le dam la rece minim 30 minute inainte de folosire.

Preheat the oven to 180 ° C. Lucram cu o parte de aluat o data. Intindem aluatul pe masa tapetata cu faina, intr-un strat de 5mm grosime. Lucram cat putem de repede cu aluatul, pentru ca acesta sa ramana rece. Intepam foarte bine aluatul cu o furculita. Decupam cele doua cifre (doua cifra „1”) cu ajutorul unui cutitas foarte bine scutit. Asezam cifrele in tava, pe hartie de copt. Folosim tava cuptorului, pentru a fi siguri ca ne incap ambele cifre. Introducem tava pe gratarul dim mijloc al cuptorului. Coacem 12-15 minute sau pana sunt usor rumenite pe margini. Le lesam sa se raceasca foarte bine, fara a le atinge, pentru a-si pastra forma. Procedam la fel si pentru cifra 2.

Cum pregatim crema pentru Tort Cifre? Cat timp blatul se raceste, pregatim crema: punem intr-un vas incapator mascarpone, smantana dulce, zaharul pudra, vanilia. Amestecam cu mixerul la viteza mare 8-10 minute sau pana avem o crema pufoasa. Dam crema la frigider pana la folosire.

Pentru asamblare, alegem un platou suficient de mare pentru a incapea ambele cifre. Punem crema intr-un pos cu dui rotund. Fixam cifrele pe platou folosind putina crema. Decoram fiecare cifra cu crema, apoi acoperim cu al doilea blat si inca un strat de crema. Decoram…dupa cum ne dicteaza inimioara 🖤


PENTRU BLATURI:
- galbenusurile se freaca bine cu zaharul si sarea
- albusurile si apa se bat spuma cu telul
- se adauga incet galbenusurile frecate peste albusuri
- se adauga,in ploaie, faina, grisul si cacaoa
- se adauga praful de copt amestecat cu bicarbonatul si stins cu zeama de lamaie
- se tapeteaza 2 forme de tort,una cu diametrul de 20 cm si unul de 12 cm cu hartie pentru copt si se coc cca 20 de minute. pe rand!
- se scot din forma si sa lasa la racit

PENTRU CREMA:
- untul se freaca spuma cu zaharul
- se adauga crema Mascarpone si frisca batuta

MONTARE:
- blaturile se taie in 2, pe orizontala si se insiropeaza cu un sirop facut din zeama stoarsa de la 2 portocale, 1 lingura de zahar si 200 ml de apa
- se aseaza un blat galben,apoi crema, al 2-lea blat galben, crema, in blat maro, crema,al 2-lea blat maro ,crema
- cu restul de crema se modeleaza un trunchi de con, in al carui varf se va aseza papusa. fara picioare,fixand-o bine

DECOR:
- cu frisca se orneaza frumos rochita
- ornamentele de zahar finalizeaza decorul

Tortul printesa este un tort aniversar delicios, perfect pentru copii. se serveste lingandu-te pe degete!



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