Archives for category: Prajituri

ladureewannabes

Right so, time for a new post. This time i would like to introduce you to these goodies: a fine combination of crispy biscuit, vanilla softness that melts in your mouth and salty chewiness of the pastry. I was intrigued by the looks of these thingies after seeing them here. I’ve used a different choux pastry recipe but  the biscuit layer is borrowed from the insanitytheory blog. I don’t have much else to add, they were a surprising and interesting treat, i would very much like to try them with different filling, for now i have a raspberry mousse in mind and perhaps roses, if i get my hands on rosewater. and coconut. could definitely use more coconut in my life. anywho, nuff with the cravings.

Recipe for the choux pastry can be found here.

The vanilla filling was made using the pastry cream here, plus 500 ml whipped cream.

As far as the biscuit layer is concerned, i used the recipe provided by insanitytheory. I got slightly more biscuit dough than pastry dough, but that’s okay, you can just reduce quantities slightly.

ladureewannabes1

Ingredients for the biscuit topping

– 100g unsalted butter, very cold
– 125g cake flour
– 125g caster sugar

Directions

I used a food processor to “crumble” the butter, flour and sugar, then kneaded the dough slightly with my hands till it stuck together, rolled it into a log and let it sit in the fridge till i made the choux pastry.

You can also crumble them using your finger tips or using a pastry mixer/cutter.

To “assemble” the puffs, i piped tiny domes of choux pastry on a baking tray leaving plenty of room for them to expand, same as when you bake profiterols, then i topped them with a thin slice of biscuit dough.  Baked them at 200 degrees in a preheated oven for 10 minutes, then i cracked the oven door for just a bit to let the steam out, and turned the heat lower to 180 degrees celsius. They baked for another 15-20 minutes till they turned brown/golden. don’t open your oven door, they could collapse, don’t worry they’ll burn, they won’t, the biscuit layer prevents the bignes from burning too quickly.

While these were baking i made the creme patissiere and whipped the cream. I then mixed them together and filled the pastry balls with. I strongly insist you only fill these with cream before eating otherwise they’ll soften and lose teh crisp in the topping.

ladureewannabes collage

De data aceasta aș dori să vă prezint urmatoarele bunatati: o combinație surprinzatoare de biscuit crocant, crema moale de vanilie si aluat sarat si fraged de patiserie. Este o combinatie intre ecler/profiterol/choux a la creme cu biscuit si crema de vanilie.  Am fost intrigat de aspectul ciudat al eclerelor vazute aici. Am folosit o rețetă diferita pentru aluatul de eclere si am preluat doar reteta pentru aluatul de biscuit.

Rețetă aluatului pentru eclere/profiterol poate fi gasita aici.

Umplutura am făcut-o folosind crema de patiserie  de-aici, plus 500 g frisca batuta.

În ceea ce privește stratul de biscuiti, am folosit reteta data de insanitytheory.

Ingrediente pentru stratul de biscuit

–  100 g unt, foarte rece
–  125g faina
– 125g zahar pudra

Preparare

Eu am folosit robotul de bucatarie pentru amestecarea ingredientelor dar merge si cu varfurile degetelor. Se amesteca toate trei ingredientele cu mana pana cand se leaga apoi se ruleaza in folie de plastic si se lasa la rece pana la prepararea aluatului pentru eclere si a cremei.

Pentru a “asambla” gogoselele, am spritat mici gramajoare de aluat intr-o tava, lasand mult spatiu pentru ca extind destul de mult, apoi am pus peste o felie de aluat de biscuiti. Le-am copt la 200 de grade în cuptorul preîncălzit timp de 10 minute, apoi am crapat ușa cuptorului putin cat sa iasa aburul si le-am mai lasat la copt la 180 grade pentru inca 15-20 minute.

intre timp am preparat crema de patiserie si frisca pe care le-am lasat la rece si le-am amestecat inainte de a umple gogoselele cu crema. am constatat ca daca stau cu crema in ele cateva ore se inmoaie destul de tare. daca vreti sa fie crocante, incercati sa le umpleti fix inainte de-a le servi.

ladureewannabes2


lemon meringue tart

… or pie is among the “classics” when it comes to cooking blogs. Almost everyone has made at least one version of it.

this one has three layers: speculoos cookie crumb base, cream+mascarpone+lemon curd filling and Italian meringue topping.

Cookie crumb – quantities can be adapted considering the size of your dish or desired thickness of cookie layer.

I used 200 g store bought cookies and 50 g butter. the butter barely made a difference. I couldn’t pick up a slice without the base crumbling, but it was tasty anyway.

For the lemon filling, i combined lemon curd (another popular thing on cooking blogs) with some mascarpone cheese and whipped cream.

Proportions are up to you. If you like a more tangy flavor, you can use more lemon curd. If you prefer the flavor to be less strong, use more cream and mascarpone cheese.

I would be lying if i said i remember how much lemon curd i used, i only remember using 200 ml of cream and 250 g of mascarpone cheese.

As far as the italin meringue is concerned, i used 4 egg whites (120 g), 200 g sugar and 50 ml water.

While i was mixing teh egg whites with a pinch of salt and few drops of lemon, i was waiting for the sugar+water syrup to reach the soft ball stage. Once that happened, i poured the syrup in the egg white foam and kept mixing till semi-stiff peaks formed. Spread the meringue over the lemon filling and then using a spoon i made those … spikes?  in lack of kitchen torch, i used my oven’s grill thing. it worked pretty good.

lemon meringue tart 1

Tarta cu lamaie

Acum ceva vreme am avut o tentativa de-a testa retete populare pe bloguri. am abandonat pentru ca am facut o buna parte din ele la un moment dat, si nu mai am timp sa refac doar de dragu de-a le posta. Stiu ca suna arogant, dar nah, tre sa fac chestii noi pe cat posibil, chestii carora nu le pot ghici gustu din poza, ingrediente si experiente anterioare. Inainte de-a abandona in schimb am apucat sa fac tarta cu lamaie, lemon curd tart. Si am facut si ceva poze, desi pana la sfarsit m-am plictisit si nu ami tin minte ce nu mi-o convenit dar pozele is asa-si-asa.

in fine, tarta mea are trei straturi, unu de biscuiti speculoos (de la megaimage) pisati si amestecati cu putin unt topit si racit, crema de lamaie (lemon curd) cu mascarpone si frisca si bezea.

Cantitățile pot fi adaptate având în vedere dimensiunea vasului sau grosimea dorita a stratului de biscuiti. Eu am folosit 200 g de biscuiti si 50 g unt. Untu nu face mare diferenta, adica mie mi s-o sfaramat baza. Mai mult n-avea rost sa pun ca nu vroiam sa cresc intake-u de calorii pe portie. Daca mai fac chestia asta vreodata, o s-o fac in vase individuale, ca sa nu se destrame cand o pui in farfurie. N-am putut ridica o felie fără sa se prăbușeasca dar macar a fost gustoasa.

Pentru umplutura de lamaie, am combinat crema de lamaie/lemon curd (un alt lucru de popular pe blog-uri de gătit, lamaie+zahar+unt+oua pe foc pana devin crema de consistenta unei budinci), cu niste branza mascarpone și frișcă.

Proporțiile depind  de fiecare. Daca va place un gust mai intepator si acru, puteți folosi mai multa crema de lamaie sau mai putina dacă preferați aroma să fie mai puțin intensa.

Aș minți dacă aș spune-mi amintesc cat de multa am folosit eu, imi aduc aminte numai ca am pus 200 ml de smântână pentru frisca și 250 g de brânză mascarpone. dupa poze probabil am facut lemon curd din 2 lamai si cantitatile corespunzatoare de unt si zahar.

În ceea ce privește bezeaua italiana, am folosit 4 albușuri de ou (120 g), 200 g zahăr și 50 ml de apă.

În timp ce mixam albusurile cu un vârf de cuțit de sare si cateva picaturi de zeama de lamaie, asteptam ca siropul de zahar sa ajunga in stadiul de ‘minge moale’ (google translate ^_^) adica daca se picura putin sirop intr-un pahar cu apa rece, siropul ia forma unei picaturi. Am turnat siropul incet in spuma de oua continuand sa amestec pana la formarea de varfuri semi-rigide. Am imprastiat bezeaua peste crema de lamaie si apoi in lipsa unei torte de bucatarie am bagat tarta cu totu la cuptor cu grill-u pornit si am urmarit sa se coaca pe deasupra putin.


some kinda mallomar

I was nervous about posting this because i had no pictures of my own with it. Luckily, winti did snap a picture of it for me, so i’ll just use that till next time i do it, thank you. Unfortunately, the cake vanished too quickly for him to find a decent looking piece of cake.

The cake is normally made with a graham biscuit base, foamy marshmallow dollop that’s coated in chocolate. It’s actually an american treat if i’m not mistaken, i never ate this in its original form.

My version has a buttery base, pate brisee, the pastry dough used for tarts mostly. The reason i did that is because i wanted to play wiht a pastry dough recipe that takes less time to make, and it worked.

The second layer is my homemade caramel sauce, topped with marshmallow and coated with chocolate ganache.

Ingredients pate brisee (for 1 square crust, 25×30 cm, or 2 pie crusts for a 20-23 cm wide pan)

– 250-310 g flour (all purpose)

-pinch of salt

-1 teaspoon sugar

– 200 g cold/frozen butter

– 90-100 ml ice water

Directions

1. if you’re using a food processor, it’s easy. add flour, salt and sugar and pulse for 5 seconds so they all blend in. Add the butter, cubed and pulse for another 10 seconds. Slowly add the water while the processor is running till the dough holds together, no longer than 30 seconds. Wrap it in  plastic film, flatten it slightly, it will help cool faster and set aside in the fridge for 10-15 minutes. The longer it sits, teh better, but if you’re in a hurry, 15 minutes will help too. i haven’t tried this yet, but the freezer might work better short-term.

2. If you’re not using a food processor, add flour, salt and sugar in a bowl and mix then add teh butter (if it’s frozen, you can grate) if it;’s just cold, you can cube it and then use a fork or a whisk or a pastry cutter to crumble the butter and mix it with the flour. you should obtain a crumbly dough, sand-like. Start adding teh water in a steady flow till the dough holds together.Wrap it in  plastic film, flatten it slightly, it will help cool faster and set aside in the fridge for 10-15 minutes.

While this is in the freezer, turn the oven to 180 degrees C and start making the caramel sauce.

3. to bake it, line a pan with parchment paper. Roll the dough according to the size of your pan, pierce it with a fork and bake till light golden on the edges. It might swell a bit here and there, don’t worry, just press it lightly back into the pan.

Once baked, let it cool and spread some caramel sauce over it, quantity depends on your taste.

Ingredients for the marshmallow (see picture and recipe reference here)

– 4 egg whites

-125 g water

– 70 ml honey (no corn syrup for me)

– 300 g sugar

– 6 grams gelatin powder

– 60 ml cold water

Directions

Because i don’t own a candy thermometer yet, i kinda went with my gut here. However, i had the pictures on my baking empire for reference and they were really helpful.

1. gelatin + 60 ml cold water left for 5 minutes in a bowl to soak.

1. place the egg whites in a clean bowl, make sure it’s not greasy and start whipping (medium speed). I use a hand-held mixer so it was a bit tricky because:

2. at the same time i had the sugar+honey+125 ml water mix in a pot and was waiting for it to boil and foam up like you see in the pictures on mybakingempire blog.

3. Once it foams up, remove from the heat and add teh gelatin (this happened really quickly) and then start pouring the syrup in a steady flow in the egg whites, carefully, so that you don’t spill any, it might burn a bit.

4. Keep mixing till it becomes all foamy and holds its shape then pour it over the biscuit and even it out. Let it cool, mine set pretty quickly, although i let it sit in the fridge overnight before the chocolate ganache.

For the chocolate ganache i used 100 g chocolate and 50 g double cream. Heat the cream in a pan till it bubble up on the sides then added the chocolate, removed from heat and mixed well till it turns glossy. Spread over chilled marshmallow.

I actually liked the lightness of it, but i didn’t quite like the sweet honey flavor. \

I wish i had another picture to make the language separation :))

anywho

Am avut niste dubii daca sa postez sau nu reteta pentru ca n-am apucat sa fac poze. Din fericire, Winti mi-o facut fix o poza cu ultimele doua bucati ramase pe farfurie asa ca o s-o folosesc pe asta. Din pacate, bucatile de prajitura nu o fost dintre cele mai aspectuoase pentru ca erau margini, si erau deja putin terfelite de la transport plus ca nu am avut timp nici sa le ‘stilizez’ in vreun fel. acuma eu sper ca poza sa nu para dezgustatoare ca prajitura o fost chiar buna.

Din cate am citit, prajitura ii alcatuita dintr-un biscuit graham cu o imbucatura de bezea gelatinoasa si pufoasa, imbracate in ciocolata.

Versiunea mea are la baza aluat de tarta frantuzesc, pate brisee. Motivul pentru care am făcut asta fiind ca am vrut sa testez niste chestii, daca o varianta mai rapida influenteaza rezultatu final si cum. In mare parte o functionat.

Peste biscuit am turnat niste sos de caramel, pe care puteti sa-l omiteti ca-i destul de dulce, apoi spuma de oua si glazura de ciocolata.

Ingrediente pate brisee (pentru 1 crustă patrata, 25×30 cm, sau 2 cruste de plăcintă pentru o tava cu diametru de 20-23 cm)

– 250-310 g faina

– praf de sare

– 1 linguriță de zahăr

– 200 g  unt rece / congelat

– 90-100 ml apă rece sau cu gheata

Preparare

1. dacă utilizați un robot de bucatarie, treaba ii foarte usoara. Se adaugă făina, sarea și zahărul și se pulseaza timp de 5 secunde, ca sa se amestece bine. Apoi se adauga untul, fie razuit daca este congelat, fie taiat cuburi daca este rece. Se mai pulseaza 10 secunde pana cand se obtine un aluat cu aspect nisipos apoi se adaugă încet apa în timp ce robotul merge pana cand aluatul se intrama. Nu pulsati mai mult de 30 secunde. Aluatul o sa devina elastic ceea ce nu este ed dorit.

Aluatul obtinut se infasoara în folie de plastic si se aplatizeaza putin, acesta va ajuta la o racire mai rapida, apoi se baga la frigider pentru 10-15 minute. cu cat sta mai mult, cu atat este mai bine, dar daca sunteti in graba, 10-15 minute ajuta. Nu am încercat încă sa-l bag la congelator dar cred ca pe termen scurt, s-ar putea sa ajute cu racirea.

2. Dacă faceti aluatul cu mana, amestecati făina, sarea și zahărul într-un castron și amestecati putin inainte sa adaugati untul, , fie razuit daca este congelat, fie taiat cuburi daca este rece. Faramitati aluatul cu o furculita sau cu un tel sau daca aveti cu treaba asta, cutit de patiserie ii zice, dar eu nu am vazut la noi pe nicaieri. Amestecati usor fara sa folositi mana (pentru ca-i calda si o sa inmoaie untu), pana obtineti un aluat faramicios. Adaugati apa cu rece pana cand aluatul incepe sa se tina impreuna.Aluatul obtinut se infasoara în folie de plastic si se aplatizeaza putin, acesta va ajuta la o racire mai rapida, apoi se baga la frigider pentru 10-15 minute.

În timp ce sta aluatul la frigider, da-ti drumul la cuptor, la 180 de grade C și preparati sosul de caramel.

3. Ca să-l coaceti, liniati o tava cu hârtie pergament. Rulati aluatul în funcție de dimensiunea tavii, intepati-l cu o furculita  si coaceti pana devine usor galbui/auriu pe margini. Eu nu am mai cronometrat pentru ca am uitat, dar verificati dupa 10-12 minute. S-ar putea sa se umfle putin ici si colo dar nu vă faceți griji, doar apăsați-l ușor înapoi în tava.

Odată copt, lăsați-l să se răcească apoi turnati sosul de caramel peste biscuit . Cantitatea de caramel depinde de gusturile fiecaruia. Eu nu am exagerat, doar am uns putin biscuitu pentru ca ii destul de dulce overall si nu vroiam sa fie gretoasa prajitura.

Ingrediente pentru marshmallow (eu am folosit ca referinta pozele si instructiunile ed-aici)
– 4 albușuri de ou

-125 g apă

– 70 g de miere (n-am corn syrup, sirop de glucoza (?!) )

– 300 g zahăr

– 6 g gelatină pulbere

– 60 ml apă rece (pentru inmuiat gelatina)

Preparare (asta s-ar putea sa para putin complicat dar nu este, daca va uitati la poze si ati mai facut spuma de oua in stil italian, ar trebuie sa fie usor).

Pentru ca eu nu detin un termometru digital special pentru zahar m-am bazat mai mult pe instinct si pe pozele de pe mybakingempire.

1. gelatina + 60 ml de apă rece se lasa sa se inmoaie într-un castron.

1. albușurile de ou se pun intr-un castron curat, asigurați-vă că nu ii uns, si incepeti sa le mixati la viteza medie. Eu folosesc un mixer de mână, deci pentru mine fu putin mai dificul pentru ca in acelasi timp aveam

2. zahar + miere + 125 ml de apă amestecate intr-o cratita si puse pe foc pana incep sa fiarba si sa se umfle. Dupa ce se umfla, se ia de pe foc si se adauga gelatina, atentie sa nu fiarba ca-si pierde proprietatile.

3. apoi începeti sa turnati siropul peste spuma de albusuri, incet sa nu va stropiti, pe marginea castronului timp in care continuati sa mixati.

4. Continuati mixarea pana cand albusurile devin spumoase si isi pastreaza forma cat de cat apoi turnati-o peste biscuit si lăsați-o să se răcească. Eu am lasat prajitura sa stea peste noapte în frigider înainte de a turna glazura de ciocolata peste.

Pentru glazura de ciocolata am folosit 100 g ciocolata și 50 g smantana lichida pentru frisca. Incalziti frisca intr-o craticioara pana face bule pe margini apoi adaugati ciocolata, luati de pe foc si amestecati energic pana se transforma intr-o glazura lucioasa. Imprastiati peste marshmallow si dati la frigider. Pentru a felia prajitura inmuiati un cutit cu lama subtire in apa calda. ajuta

In afara de gustul de miere din spuma, prajitura a fost buna.


As i was creaming the sugar and butter mix for the above banana bread, i realized my blog is missing a lot of basic recipes that i actually made when i first started (to clarify what i mean, i think cupcakes are basic and everyone i follow has at least one cupcake and/or muffin recipe on their blog, while i don’t). One of the reasons for this is because i rarely bake something more than once (for myself and experience that is) because there are just so many recipes out there.

I started baking really early, while still at my folks’ home, and had my share of experimenting with a bunch of cakes, cupcakes, muffins, sponge cakes, fruit cakes, loaf cakes, whipped cream birthday cakes etc, but I never bothered with a food blog. i did have a personal blog, well, still do, but it’s no longer active, and starting a food blog has been on my mind now and then but i never took the step till i finally got a nice camera.

I now want to start testing and making the basics all over again, this time documenting the steps and everything. Good luck to me, i just challenged myself to making at least one classic/basic recipe a week, and post about it 😀

The above being said, this banana bread was supposed to be for Dru, but she didn’t want it. Tough! i also won’t be able to make it again too soon, cuz there’s no room for two banana breads in this basics marathon i just started :))

Recipe time is nao.

Ingredients

– 136 g butter

– 150 g sugar (i used cane sugar)

-2 eggs

– 250 g flour

– 3 g baking soda

-2 g baking powder

– salt

– 125 g fat yogurt (or any other kind of yogurt, or 80-90 ml milk)

– 3 ripe bananas

-100 g walnuts, toasted (if you like walnuts)

Directions

1. Turn the oven at 170 degrees C, line a loaf pan with parchment paper.

2. Slice up the nuts and roast them in a pan, let cool

3. Cream the butter with sugar, sift the flour, salt and baking soda and powder together

4. Add the eggs to the butter mixture, one by one, then the yogurt, then start incorporating the flour mix, carefully not to overmix the batter.

5. Add two thirds of the walnuts, mashed bananas (if you like large chunks in your cake, as i do, slice one of the bananas instead of mashing it) and fold one more time.

6. Spoon the batter in the pan, sprinkle the rest of the walnuts, and bake for about 1 h at 170 degrees C (test it with a toothpick just to be safe).

Enjoy 😀

Mai pe scurt, am realizat ca de pe blog-ul meu lipseșc o mulțime de rețete de bază desi le-am preparat la un moment dat (pentru a clarifica ceea ce vreau sa spun, cupcakes -nu stiu traducere- sunt de bază și toată lumea pe care o urmaresc are cel puțin o reteta de cupcake si / sau brioșă pe blog-ul lor, în timp ce eu nu am). Unul dintre motivele ar fi ca rareori am copt ceva de mai multe ori deoarece există atât de multe retete pe care tre sa le incerc tot timpu.

Am inceput sa coc foarte devreme, în timp ce încă stateam cu ai mei, si am experimentat foarte mult cu o parte dintre retetele “de baza” prăjituri, prajiturele, briose, prajituri cu fructe, prajituri de franzelărie (google translate is funny :D), etc, dar niciodată nu m-am deranjat cu un blog culinar. In cele din urma, din dorinta de-a avea un fel de colectie cu fac in bucatarie, si din dorinta de-a impartasi si primit feedback, cumva de-a adera la o .. comunitate (?!) am inceput si eu cu al meu blog.

Astea fiind spuse, noroc mie pentru ca m-am apucat sa fac cel putin 1 reteta “de baza” sau clasica (stiu ca nu-s aceeasi chestie) pe saptamana si sa si postez respectiva pe blog.

Asa, această  prajitura cu banane trebuia să fie pentru Dru, doar ca ei nu i-o trebuit =). De asemenea, n-o sa pot sa mai fac treaba asta inca o data, “vere, nu e loc pentru două pâini banane în acest maraton incepator am inceput doar :))” courtesy of google translate.

Ingrediente

– 136 g unt

– 150 g zahăr (am folosit zahăr din trestie)

-2 Ouă

– 250 g făină

– 3 g bicarbonat de sodiu

-2 g praf de copt

– Sare

– 125 g iaurt gras (sau orice alt tip de iaurt, sau 80-90 ml de lapte)

– 3 banane coapte

-100 G nuci, prăjite (dacă doriți nuci)

Preparare

1. Dati drumulu la cuptor la 170 grade C, pregatiti tava pentru copt cu hartie pergament.

2. Maruntiti samburii de nuca si prajiti-i usor intr-o tigaie apoi lasati la racit.

3. Amestecati untul cu zahar pana devin crema, cerneti faina, sarea si prafurile de bicarbonat de sodiu și copt împreună

4. Adaugati ouale la amestecul de unt, unul câte unul, apoi încorporati iaurtul si amestecul de făina.

5. Adaugati doua treimi din nuci si bananele piure (dacă vă plac bucăți mai mari prin prajitura, puteti sa feliati una dintre ele, sau pe toate, in loc de zdrobire)

6. Turnati-o in tava si presarati restul de nuci peste, lasati-o la copt cam 1 h, 170 grade celsius (cam la mic), eventual testati-o cu o scobitoare sa va asigurati ca este coapta.


I’ve been thinking. The blogs i like out of the ones i follow have a certain something  i can identify them by. They have a pleasant personal touch. i’ve been going through a bit of a crisis lately and can’t seem to identify that something that makes this blog mine, at least to myself. Even though i’ve been cooking and wanted to post stuff, i couldn’t find the words to express myself.

I shall skip to the recipe though. This cake is definitely something everyone needs to try at some point. I’m acting like this is some kind of discovery, but i’ve been really ignorant when it comes to carrots and their multiple uses. Recipe adapted from David Lebovitz’ blog, i only changed the frosting a bit.

Ingredients

For the cake 

– 2 large eggs, at room temperature

– 30 ml oil

– 90 ml melted butter (i didn’t have the time to brown mine)

– 1 teaspoon vanilla extract

– 140 g flour

– 200 g sugar

1 teaspoon baking soda

half a teaspoon cinnamon and nutmeg, salt

185 g grated carrots

30 g raisins

For the frosting

– 200 g mascarpone cheese (i got this because it’s cheaper than philadelphia cream cheese)

– 55 g butter

– 110 g powdered sugar  (i used vanilla sugar home made, grounded sugar+vanilla pod)

Directions

Preheat the oven to 180°C

– sift together in a bowl the flour, sugar, cinnamon, salt, nutmeg and baking powder

– beat the eggs until light and frothy

– add oil+melted butter (i melted the butter in the microwave and added the oil after) mixing on low speed to avoid spilling

– fold in the dry ingredients just until combined

-add carrots and raisins

-pour into a loaf pan and bake for 30-35 minutes till  the surface springs back when gently touched.  let cool completely before adding the frosting

Frosting

Beat the mascarpone cheese and butter till light and fluffy, add sugar and mix till well combined, let cool in the fridge till ready to use

To assemble the cake, i sliced mine in two, added half the frosting on the first layer, topped it and smeared the rest all over the top. that’s why it looks so … i can’t even find teh prope word for it.

Ingrediente

Pentru prajitura

– 2 oua mari, la temperatura camerei

– 30 ml de ulei

– 90 ml de unt topit

– 1 lingurita de extract de vanilie

– 140 g făină

– 200 g de zahăr

– 1 lingurita bicarbonat de sodiu

– o lingurita de scortisoara si nucsoara si sare

– 185 g morcovi rasi

– 30 g stafide

Pentru crema

– 200 g branza mascarpone (ii mai ieftina decat crema de branza Philadelphia, reteta orginala cere cream de branza)

– 55 g unt

– 110 g de zahăr pudră (am folosit zahăr vanilat facut in casa, am rasnit zahar cu pastaie de vanilie)

Se incalzeste cuptorul la 180 ° C.

– se cern împreună într-un castron faina, zaharul, scortisoara, sarea, nucșoara și praful de copt

– Se bat ouăle până se deschid la culoare si devin usor aerate

– se adauga uleiul + untul topit (am topit untul în cuptorul cu microunde și a adăugat uleiului după)

– se incorporeaza ingredientele uscate apoi morcovii rasi si stafidele amestecand doar pana cand sunt incorporate

-Se toarnă într-o tava și se coace pentru 30-35 de minute pana cand daca este apasata revine la forma initiala sau trece testul scobitorii, atentie sa nu se arda pe fund, eventual puneti doua tavi. Se lasa la racorit complet inainte de a se pune crema.

Pentru crema

brânză mascarpone și untul se bat pana se inmoaie putin apoi se adauga zaharul pudra si se amesteca bine, se lasa la racit pana trebuie folosita.


This thing is my best looking cake yet. I am very proud of it, and how it turned out, even though there are plenty of things to improve.

The recipes are ones i’ve previously tried and posted on the blog.

Two brownie layers filled with caramel and home made chocolate frosting and ganache. I’ve decorated it with chocolate macarons filled with raspberry marshmallow. I’ve been told the taste was good as well ^_^

Ingredients:

Brownie Layer (i baked two separate cakes, just so you know, the bellow quantities are for 1 layer)

-75 g flour
– salt
– 5 g cocoa
– 150 g chocolate (I had an assortment of different kinds)
– 113 g butter
– 150 g sugar (white+brown)
– 3 tiny eggs or 2 large ones
– vanilla extract (i made my own)

– 5 g instant coffee + 1 tbsp rum

Directions

Preheat oven at 190 degrees C (350 F)

1. Chop the chocolate.

2. In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside

3. Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

4. Stir the chocolate until nice and smooth. Add both sugars.

5. Whisk in the eggs

6. Add the vanilla, coffee powder and rum.

7. Mix in the flour mixture, stir JUST UNTIL it is incorporated.

Line a pan with parchment or tin foil. Pour the batter into the pan. Bake for 30 minutes rotating the pan halfway through. Take the brownie out of the oven and let cool completely before using.

Caramel middle

-300 ml condensed milk turned into dulce de leche

Alternatively, you can use the following:

– 100 g sugar

– 100 ml cream

– 50 g butter

Directions

1. Heat the sugar in a non-stick pan, don’t mix, let it caramelize by itself, low heat, no mixing in wiht spoons and stuff, you could end up wiht lumps

2. When it turns a nice amber colour, pour the cream over it, carefully so it won’t splatter on you, wear long sleeves just in case, it will bubble like a tiny storm ^_^

3. Once the sugar dissolves in the cream, keep boiling, add the butter and keep boiling on low heat, it could take up to half an hour or more, depending on the consistency of the caramel sauce.

I usually boil it till it thickens and starts bubbling wiht large bubblez, like milk.

This caramel will be used for the centre of the cake.

Home made Chocolate frosting

– 50 ml water

– 150 g sugar

– 200 g powdered milk

– 200 g butter

– 20-25 g cocoa

Directions

1.Bring water +sugar to a boil in a pot while you sift the cocoa+powdered milk

2. When it bubbles, it should’t boil for too long as we want the chocolate to be softer and not harden right away, take off the heat and add the butter, then add the powdered milk and mix really really well.

Must be used while it’s warm.

Ganache frosting (i only used this to drip the cake’s edges, to mask the rough look on it)

60 g chocolate

30 ml cream

1. mixed both and chocolate and cream till they blended, left it cool for a bit and started pouring it over the cake.

I set all the macarons on top and that was it. It took a few hours to make, but it was worth it.


Made a cake some time ago, got lazy about posting, didn’t like how it turned out, but it proved to be rather delicious 24 hrs later. It’s made of three layers, brownie, coffee mousse and mascarpone-cream “mousse”.

I think the message on the cake is spelled incorrectly, but it wasn’t my doing so i’m safe. it should’ve read “good anniversary” in German.

Ingredients:

Brownie Layer (22 cm pan)

-75 g flour
– salt
– 5 g cocoa
– 150 g chocolate (I had an assortment of different kinds)
– 113 g butter
– 150 g sugar (white+brown)
– 3 tiny eggs or 2 large ones
– vanilla extract (i made my own)

– 5 g instant coffee + 1 tbsp rum

Directions

Preheat oven at 190 degrees C (350 F)

1. Chop the chocolate.

2. In a small bowl, combine flour, salt, and cocoa. Mix well, and set aside

3. Melt the butter and chocolate over a double boiler. You can do this in the microwave if you want.

4. Stir the chocolate until nice and smooth. Add both sugars.

5. Whisk in the eggs

6. Add the vanilla, coffee powder and rum.

7. Mix in the flour mixture, stir JUST UNTIL it is incorporated.

Line a pan with parchment or tin foil. Pour the batter into the pan. Bake for 30 minutes rotating the pan halfway through. Take the brownie out of the oven and let cool completely before cutting.

 Coffee Mousse

– 2 egg yolks

– 60 g sugar

– 5 g cornstarch

– 5 g gelatin

– 250 ml milk

– 10 g instant coffee or 50-100 ml really strong coffee (in which case use less milk)

-250 ml whipping cream

 (you should have roughly 500 ml liquid)

Directions

1. Soften the gelatin sheets in ice water.

2. Whisk egg yolks and sugar until the mixture turns pale.

3. Add in the cornstarch and whisk to combine.

4. Heat up the milk in a saucepan until boiling point, add in the instant coffee granules (or strong coffee) and stir to combine.

5. Pour the milk and coffee mixture into the egg yolk mixture and stir to combine. Pour the mixture into a saucepan and heat till 80 degrees Celsius. Add gelatin. Remove the mixture from heat and let cool in an ice bath.

6.Whip the whipping cream until medium stiff peaks and fold it into the coffee mixture.

Pour the coffee layer over teh brownie. Let cool while you’re preparing the next layer.

Mascarpone Layer

-3 egg yolks

-100 g powdered sugar

– 250 g mascarpone cheese

-150 ml heavy cream

-gelatin

Directions

1. Soften the gelatin sheets in ice water.

2. Whisk egg yolks and sugar on a double boiler until the mixture turns pale.

3. Let cool to room temperature while you’re whipping the cream.

4. Mix the mascarpone cheese with the egg yolks, fold the whipped cream in.

Pour the mixture over the coffee mousse, let cool in the freezer for a few hours.

Decorate or skip this step, but DO let the cake sit in the fridge over night, the flavours will blend nicely and the layers will become one. We served this one after 1-2 hours of freezer time and it wasn’t too refreshing.

Am facut un tort pentru gabi, decorat de druta. Are trei straturi, negresa, spuma de cafea si spuma de mascarpone cu frisca, cam ca si crema pentru tiramisu.

Ingrediente:

Stratul de negresa. (tava cu diametru de 22 cm)

-75 G făină
– Sare
– 5 g de cacao
– 150 g ciocolata (am avut mai multe tipuri, milka lapte, neagra si bailey’s parca )
– 113 g unt
– 150 g de zahăr (alb + brut)
– 3 oua mici sau 2 mari
– Extract de vanilie

– 5 g de cafea instant + 1 lingura rom

Preparare

Se incinge cuptorul la 190 grade C (350 F)

1. Se taie ciocolata.

2. Într-un castron mic, se combina faina, sarea, si cacaoa. Se amestecă bine, şi se pune deoparte

3. Se topeşte untul şi ciocolata pe abur. Puteţi face acest lucru în cuptorul cu microunde, dacă doriţi.

4. Se amestecă până când ciocolata devine neteda. Se adauga zaharul.

5.  Se adauga pe rand ouale

6. Apoi  esenta de vanilie, praful de cafea şi romul.

7. Se amestecă si amestecul de faina pana cand acesta este incorporat.

Se toarnă aluatul în tava si se coace timp de 30 de minute, intorcand tava dupa 15 minute. Se lasa la racit complet inainte de-a prepara urmatorul strat.

Pentru a putea turna stratul urmator mai usor, se poate fabrica un inel din hartie pe care sa-l puneti in jurul negresei sau folosi direct tava in care ati copt negresa.

Spuma de cafea

– 2 galbenusuri de ou

-60 g de zahăr

– 5 g amidon de porumb

– 5 g gelatină

– 250 ml lapte

– 10 g de cafea instant sau 50-100 ml de cafea foarte tare (caz în care utilizaţi mai puţin lapte)

-250 Ml frişcă

(Ar trebui să aveti aproximativ 500 ml de lichid)

Preparare

1. Inmuiati foile de gelatina in apa rece.

2. Bateti galbenusurile de ou cu zahărul, până când amestecul devine palid.

3. Adăugaţi amidonul si amestecati bine.

4. Se încălzeşte laptele într-o cratiţă până la punctul de fierbere, se adaugă granule de cafea instant sau cafeaua (puternic) şi se amestecă.

5. Se toarna amestecul de cafea şi lapte în amestecul de gălbenuş de ou şi se amestecă. Se toarnă amestecul într-o cratiţă şi se încălzeşte până la 80 de grade Celsius. Se adauga gelatina. Se lasa amestecul deoparte (eventual la racit pe baie de gheata)

6. Se bate frisca pana se formeaza varfuri semi-rigide si se amesteca în amestecul de cafea.

Se Se toarnă peste negresa apoi se lasa la racit în timp ce se lucreaza la stratul următor.

Stratul de mascarpone 

– 3 galbenusuri

-100 G zahăr pudra

-250 G de branza mascarpone

-150 Ml smântână dulce pentru frisca

– 5 g Gelatină

Preparare

1. Inmoaie foile de gelatina in apa cu gheata.

2. Bateti galbenusurile de ou şi zahăr pe abur până când amestecul devine palid.

3. Lasati sa se raceasca la temperatura camerei, în timp ce bateti frisca.

4. Se amesteca branza mascarpone cu galbenusurile de ou, apoi se adauga frisca

Se toarnă amestecul peste spuma de cafea si se lasa sa se raceasca in frigider pentru cateva ore sau in congelator daca urmeaza a fi servit mai curand.

Singura observatie relevanta pe care o am ar fi ca ii indicat sa il lasati sa stea o vreme (Frigider) cam 8-12 h, se amesteca aromele si tot si devine mai gustos si mai racoritor.