7 excuses to bake

Checker board chocolate buttercream cake / Tort sah cu crema de unt

2010-02-23T00:49:00.000-08:00

Making a checkerboard round or square cake might seem a bit of handful when you do not have a checkerboard cake pan or print. Well…it is not exactly like that. In fact it is a bit of a walk in the park.

First the recipe:

Cocoa soft cake:

5 eggs
5 Tbs sugar
5 Tbs flour(regular)
5 Tbs vegetable oil
3 Tbs cocoa
1 unit of baking powder (2 tsp)

Beat the egg whites until stiff, add the sugar and keep on beating till stiffer.
Add the egg yolks and the oil, mixing carefully.
Add the flour mixed with cocoa and baking powder, spoon by spoon.

Preheat the oven to medium.
Grease a 25 cm cake pan or tray, powder with flour or line with baking paper.
Put the batter in the pan and bake for 25-30 min or until the toothpick comes out clean

Vanilla soft cake:

5 eggs
5 Tbs sugar
7 Tbs flour(regular)
5 Tbs vegetable oil
2 teaspoons of vanilla extract
1 unit of baking powder (2 tsp)

Repeat the same method as for the cocoa cake.

Cool the cakes and slice them each on 2 levels.

Place the slices on top of each other and cut 3 round circles inserting a sharp knife so it will reach from top to bottom.
Do this for one cake and then for the other.

Mix the cut circles alternating colors. You will get 4 layers of black and white circles.

Chocolate Buttercream:
2 eggs
250 gr sugar
300 gr butter softened
100 gr bittersweet chocolate
2 Tsp dark cocoa

Mix the egg and sugar in bain-marie for 10-15 min. The mixture will become thick with the tendency to become dry on the edges. Add the chocolate broken into small pieces and cocoa. Mix until smooth. Remove from the heat and cool completely.
Cream the butter until soft and fluffy. Add the egg mixture spoon by spoon and beat continuously.

Syrup:

200 ml water
3 Tsp of rum
4 Tsp of sugar ( I used half)

Mix them all until sugar is dissolved completely.

Alternate layers so white will come of black and viceversa. Moist them with syrup, spread the buttercream on each layer.

Cover the cake in buttercream and decorate to your pleasure.

It’s lovely, creamy, and makes an impression.

Answering questions....

2010-02-23T00:16:00.000-08:00

I was asked why 7 excuses to bake…

Well …I started baking when I was very young out of the ambition to make mom proud of me…which was quite of an ambition for a ten year old.

I tried baking for size while doing chemo…because it was a challenge that gave me something to do and made me go on doing something useful… Those were the times when I was baking on a budget and I was able to create a miracle from one egg, a bit of sugar, flower, yeast, oil and two drops of vanilla essence, a miracle called bun cakes which made people around me happy even then. I did not have a mixer, a blender, a thousands of baking trays…muffins were a very distant dream and buttercream something I read about on the internet while sending and email inside an internet café.

This was 12 years ago…a life time ago I might say.

During that time I noticed I was getting better, making people happy with every new recipe I tried, I enjoyed getting applause, looking at children’s faces when they gazed upon an amazing cake and I discovered the web…and the amazing women daring to take baking as a fun challenge, sharing their opinions, complementing each other, doing the best they can do…

The most important reason …well…I saw it in “ Julie&Julia” last Sunday and I couldn’t help but shedding a tear when I finally heard it put into words.

“ No mater how terrible is a day, in the office, at home or anywhere else you spend it…when nothing is sure in the world… you can get inside you kitchen and mix eggs , butter, sugar and chocolate and you can be sure it will get thick and become a wonderful desert. “

Little Meringue drums/ Tobitze :)

2010-02-03T05:23:00.000-08:00

A tasty, delicate and beloved old recipe, I have inherited from my mom, and I have been making it ever since , mostly for the Holidays but also during the year when a savant combination of sweet meringue and coffee butter cream was missed.

Meringue cookies

6 egg whites (medium) –room temperature
1 pinch of salt
300 gr of white granulated sugar
300gr. grounded nuts (walnuts, pecans, almonds)

Method:

Beat the egg whites with the salt until very stiff. Add the sugar gradually and keep beating until the meringue is very stiff.
Fold in gently the nuts until slightly mixed.

Warm up the oven and low to medium temperature. Line a cookie tray with baking paper and with a teaspoon put small scoops of nuts meringue leaving a bit of space between them.

Bake at low temperature for 40 min. They are done when they develop a firm crunchy crust.

Filling:

6 egg yolks
250 g of confectioners sugar
30 ml of very strong espresso coffee.
2 spoons of dark cocoa (optional)
200gr of butter (room temperature)

Mixx egg yolks , sugar and place it over a double boiler or on bain-marie and mix it until thickens. Add the coffee and keep on mixing until it resembles a thick sauce and gets a crust on the sides of the bowl. Add the coffee and cocoa, mix until smooth and creamy and remove from heat. Let it cool.

Cream the butter until light and fluffy, ad the egg mixture, spoon by spoon, mixing strongly after each addition.

Glue the meringue cookies 2 by 2 with the plan side up with the butter cream. Roll into shredded coconut or grounded nuts.

They taste better the next day.

O reteta delicate si iubita mostenita de la mama , pe care o fac de atatia ani ca am uitat de cand, in mare parte de sarbatori dar de asemenea peste an de cate ori ni se face dor de combinatia de bezea cu crema de cafea.

Tobitze

6 albusuri (medii)

1 pic de sare
300 gr zahar tos ,alb
300gr. nuci macinate (alune, pecan sau migdale)

Metoda:

Bati albusurile spuma tare cu sare . Adaugi zaharul si bati pana se tine de tel. Amesteci usor nucile macinate .

Incalzesti cuptorul pe temperature medie. Pui in tava hartie de copt si cu lingurita imparti gramajoare lasand spatiu intre ele.

Se coc 40 min la temperature joasa. Sunt gata cand au crusta crocanta.

Umplutura:

6 galbenusuri
250 zahar praf
30 ml cafea espresso foarte tare
2 linguri de cacao neagra (optional)
200gr unt moale

Mixx egg yolks , sugar and place it over a double boiler or on bain-marie and mix it until thickens. Add the coffee and keep on mixing until it resembles a thick sauce and gets a crust on the sides of the bowl. Add the coffee and cocoa, mix until smooth and creamy and remove from heat. Let it cool.

Amesteco galbenusurile cu zahar si pui pe abur amestecand pana se ingroasa si fac crusta pe margini. Adaugi cafeaua si cacao si amesteci pana se face ca o crema moale si fina. Lasi sa se raceasca complet.

Bati spuma untul si lingura cu lingura adaugi amestecul de ou,batand tare dupa fiecare adaugare.

Lipesti bezelele cu partea plata in sus folosind crema si le dai prin nuca de cocos sau nuci macinate.

Sunt foarte bune dupa ce au stat o zi.

Ganache chocolate cake

2009-09-25T03:41:00.000-07:00

Long time …no see…

Oh well… I am back to blogging later than I came back to backing because I simply missed my dear blogs…

So the example of this post will be the exquisite ganache , or chocolate filling I know and love that I enjoy using as a filling for birthday cakes and decoration.

It works as glaze, as toping as decoration... meaning you can do with it …anything.

The beauty of it is that it can fit any taste…bitter, sweet, milky, flavored…etc.

So I will example the use by a cake recipe , I do often and have fun doing it.

My chocolate fans, friends and customers love that they can pick a nuance of the chocolate taste and get in return a creamy cake with personality.

So here goes:
Ganache cake

Standard recipe: 10 slices

Sponge cake, yellow or black , or marble :

5 eggs
5 spoons of sugar
5 spoons of flour (regular)
1 baking powder (2 tsp)
2 spoons of vegetable oil (sunflower)

(for the black cake, substitute one spoon of flour with 2 spoons of dark cocoa)
(for the marble just a teaspoon of cocoa mixed with a spoon of water , add to the mixture and marble it with a fork)

Method:

Sponge cake :

Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently, the oil and the flour mixed with baking powder.Preheat the oven at medium heat. Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test. Cool down. Cut in three layers.

Filling and decoration:

1 kg of chocolate (milk, bitter…whatever you like)
800 ml liquid cream
(flavors: rum, brandy, vanilla, nuts, almonds, orange peal, chopped dry fruit, jelly…etc)

Heat the cream close to boiling point (you can use the microwave).Break the chocolate into small pieces (I grounded it) and add it to the hot cream. Mix very well until it resembles a chocolate sauce. Cool at room temperature for 15 min , than in the fridge for 30-40 min, beating from time to time.

When the mixture had reached a creamy consistence remove from the fridge and take out a quantity that you consider it will be enough for glaze and decoration ( I take 1/3).
Add the flavors to the rest.

Start filling the cake from the bottom layer.
Glaze it and dress it up. You can use, decorating tips, fondant figures, fruit…practically anything can turn a glorious recipe in a fabulous cake.

Enjoy.

Tortul lui Stanca

Stanca

Inapoi dupa o pauza lunga

M-am intors la blogging mult timp dup ace m-am intors la facut prajitura …si asta doar pentru ca mi-a fost dor de blogurile mele…si am fost certata de prieteni ca nu le mai dau idei de prajituri.
Acest post va fi despre minunata ganache, crema de ciocolata pe care o prefer pentru umplerea toturilor dar si pentru decorat.

Functioneaza ca si glazura, decoratiuni si practic poti face cu ea …exact ce vrei.Partea frumoasa e ca se potriveste pe orice fel de gust, amaruie, cu lapte, cu arome…etc…
Deci o sa postez exemplul unui tort pe care il fac des si care e foarte usor de facut.
Fanii ciocolatei, prietenii si clientii adora ca pot alege gustul tortului si ca primesc un tort cremos , aromat si personalizat.

Tort Ganache

Reteta standard: 10 felii

Blat de tort alb, marmorat sau negru:
5 oua,
5 linguri de zahar,
5 linguri de faina (obisnuita)
1 paf de copt (2 lingurite)
2 linguri de ulei vegetal.

(pentru tortul negru se inlocuieste 1 lingura de faina cu 2 linguri de cacao neagra)
(pentru tortul de marmura se pune o lingurita de cacao in putina apa si se adauga la compozitia alba marmorand cu furculita)

Preparare:
Se bat albusurile spuma ,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile ,amestecand usor uleiul si pe rand faina amestecata in prealabil cu praful de copt.

Se coace la foc mediu pe treapta din mijloc 25-30 de minute sau pana la testul scobitorii

Crema Ganache:
1 kg of ciocolata (voi decideti aroma)
800 ml fiscal lichida ( merge si vegetala…sincer nu conteaza de care folositi)
(arome: rom, coniac, vanilie, nuci, migdale, coaja de portocala, fructe confiate, gem de fructe…etc)
Frisca se incalzeste la punctul de fierbere. Ciocolata taiata marunt se adauga in frisca fierbinte si se amesteca pana la omogenizare si se raceste la temperatura camerei 15 min, si in frigider 30-40 min, amestecand periodic .
Cand a atins o consitenta cremoasa se scoate din frigider si se scoate cam ¾ pentru umplutura si se adauga aromele. Restul ramane pentru glazura.

Se umple tortul si de decoreaza…

June strawberry roll cake/Rulada cu capsuni de iunie

2009-06-04T08:32:00.000-07:00

June Strawberry roll cake

The first strawberry cake I make every summer is this light and easy cottage cheese strawberry cake.
Nothing complicated nothing fancy, just a plane yellow cake and cheese-strawberry-cream filling with a drop of…gelatin.

Don’t be scared it’s very easy to make.
For 2 roll cakes.

Sponge cake:
10 eggs
10 spoons of sugar
10 spoons of flour
4 spoons of vegetable oil
2 tsp of baking powder

Method:
Sponge cake :
Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently, the oil and the flour mixed with baking powder.
Preheat the oven at medium heat.
Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test.
Cool down.

Cut it in two layers while it is still slightly warm.
Roll each layer in parchment paper.
Let it cool completely

Filling:
500 g cottage cheese
200 g granulated sugar
2 tsp vanilla essence
400 g strawberries
300 ml heavy cream (I use vegetal)
10 g of granulated gelatin
150 ml water

Cream the cheese with sugar ,heavy cream, vanilla and 200g of mashed strawberries.
Soak the gelatin in water.
Cut the rest of the strawberries in small pieces.
Liquefy the gelatin in the microwave or on bain marie…very short(careful not to let it boil)
Mix the gelatin with the cheese cream and strawberries.

Unroll the sponge cake and fill. Roll back and chill for a few hours.
You can powder with powder sugar, cocoa or dress it up with chocolate
I left mine “nature”
It is delicious and a very light summer cake.

Rulada cu capsuni de iunie

Prima prajitura cu capsuni a fiecarei veri este aceasta usoara si pufoasa rulada cu capsuni si branza de vaci.
Nimic elaborat si nimic complicat, doar un blat de chec si un amestec de branza capsuni si frisca cu un strop de …gelatina.

Nu va speriati e foarte usor si e delicioasa.
Pentru 2 rulade

Blat:
10 oua
10 linguri de zahar
10 linguri de faina
4 linguri de ulei vegetal
1 praf de copt

Pregatire:Se bat albusurile spuma,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile amestecand usor,uleiul si apoi treptat faina amestecata cu praful de copt .Se incalzeste cuptorul pe treapta din mijloc.Aluatul se pune in tava unsa si tapetata cu hartie de copt.Se coace 20-25 de minute sau pana iese scobitoarea curata.

Se raceste si se taie pe doua straturi.
Fiecare strat se ruleaza caldut in hartie de copt. Se raceste complet.

Crema:
500 g branza de vaci
200 gr de zahar
1 esenta de vanilie
400 gr de capsuni
300 ml frisca vegetala
2 plicuri de gelatina (10 gr.)
150 ml apa.

Branza se freaca cu zaharul , frisca ,vanilie si 200gr de capsuni facuti piure.Se omogenizeaza bine cu mixerul pana devine o crema.
Gelatina se pune la inmuiat in apa.
Restul de capsuni de taie marunt.
Gelatina se lichefiaza in cuptorul cu microunde sau pe aburi…foarte scurt(cu grija sa nu fiarba)
Gelatina se amesteca cu crema de branza si restul de capsuni.

Se desfac foile de blat si se umplu cu crema si se ruleaza la loc.
Se taie a doua zi.
Se poate pudra cu zahar praf, cacao sau orna cu ciocolata.
A mea a fost “natur”.
E foarte buna si e o prajitura usoara de vara.

Coffee cake for Gabriel/Tort de cafea pentru Gabriel

2009-05-24T08:36:00.000-07:00

I have been gone for some time and I missed my blog and the wonderful world of baking.
So many things happened and I will find the courage to talk about them in time.
The first recipe I bring with my return on my amateur baker’s blog is the recipe of the cake I made for my husband’s birthday.
My Gabriel wanted a coffee cake and that is how my ordinary butter cream cake recipe became coffee cake.
It is a cake easy to make.
Enjoy.
.

And …” Happy birthday, my Gabriel!!!”

Coffee cake

White sponge cake:
5 eggs
5 spoons of sugar
5 spoons of flour (regular)
1 baking powder (2 tsp)
2 spoons of vegetable oil (sunflower)

Method:Sponge cake :Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently, the oil and the flour mixed with baking powder.Preheat the oven at medium heat.Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test.Cool down

Filing:
2 eggs (medium)
250gr confectioner’s sugar
6 tsp instant coffee
300gr butter softened

Mix the eggs with sugar and instant coffee in bain marie until creamy. Cool down.Cream the butter and add the egg cream gradually.

Assembly:
Cut the cake on three levels , soften it with coffee mixed with rum.
Fill the cake and decorate.

Am lipsit mult timp si mi-a fost foarte dor de blog si de toata lumea minunata a cofetariei.
S-au intamplat multe lucruri despre care o sa imi gasesc curaj treptat sa vorbesc.
Prima reteta cu care revin pe blogul meu de cofetar amator e reteta tortului pregatit pentru jumatatea mea cu ocazia zilei lui de nastere.

Gabitzu meu a vrut tort de cafea asa ca reteta mea obisnuita de buttercream cake a devenit coffee cake.

E un tort foarte usor de facut .
Succes.

Si …” La multi ani ,Gabitzu meu!!!”

Tort de cafea

Blat alb:
5 oua
5 linguri de zahar
5 linguri de faina
1 praf de copt
2 linguri de ulei

Pregatire:
Se bat albusurile spuma,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile amestecand usor,uleiul si apoi treptat faina amestecata cu praful de copt .Se incalzeste cuptorul pe treapta din mijloc.Aluatul se pune in forma unsa si tapetata cu hartie de copt.Se coace 20-25 de minute sau pana iese scobitoarea curata.

Crema:
2 oua intregi
250gr de zahar praf
6 lingurite cafea instant.
300gr de unt moale

Pregatire:
Ouale se freaca cu zaharul in bain marie (pe abur) pana devine o crema groasa.Se adauga cafeaua.Se raceste.Se spumeaza untul si se adauga treptat crema de oua.

Asamblare:
Se taie tortul pe trei nivele si se insiropeaza cu cafea racita amestecata cu rom.
Se umple cu crema si se decoreaza.

Danube waves cake/Prajitura valurile Dunarii

2009-04-05T02:48:00.000-07:00

Easter project
Stage 1

I dedicated this weekend to a German recipe that I’ve tried last year and which reminds me of Bavaria and in the meantime a period of my life that asked me for a lot of courage.
I’m fond of making it because it has 2 ingredients so very dear to me, which combined bring to life an un-equalizing symphony of taste – chocolate and sour cherries.

Danube waves cake

Ingredients and method:

Soft cake:
5 large eggs
180 gr. white sugar
200 gr soft butter
230 gr. white flour
100 ml milk
2 tsp cocoa
150 gr. sour cherries (fresh, frozen, stewed or from liquor)
2 tsp baking powder
2 tsp vanilla essence
2 tsp rum essence
Preheat the oven on medium heat ,grease and line the tray with baking paper.

Cream the butter. Add the sugar, the vanilla and the egg yolks .
Pour in ½ of he flour mixed with the baking powder. Add the milk and next the rest of the flour mixture.
Beat the egg whites until stiff and fold them gently into the mixture.
Pour ¾ of the mixture in the tray .In ¼ add the cocoa and the rum essence. Pour on top of the other mixture and level.
Spread the sour cherries all over the mixture.
Bake for 25-30 min or until the toothpick test. Let it cool.

Cream:
1 unit of vanilla pudding(50 gr.)
400 ml milk
200 gr. soften butter
6 spoons of sugar( I reduced to 4)
1 vanilla essence

Prepare the pudding following the instruction. Cool down.
Cream the butter. Add the pudding gradually mixing well after every addition until the cream is light and fluffy. Add the vanilla.

Glaze:
100 gr dark chocolate
10 ml cream
Break the chocolate to small pieces, add the cream and warm up in he microwave or on bain-marie. Mix until smooth and cool down until slightly warm.

Assembly:
Spread the vanilla cream on the cooled soft cake.
Spread the chocolate glaze on top of the cream very carefully.
Cool the cake in the fridge before cutting it.

Very easy to make and very delicious.

Proiect pentru Paste
Etapa I

Acest weekend l-am dedicat unei retete de traditie germana pe care am incercat-o si anul trecut dar care imi aduce aminte de Bavaria si in acelasi timp de o perioada din viata mea care mi-a cerut mult curaj.
O pregatesc cu drag pentru ca contine 2 ingrediente foarte dragi mie ,din a caror combinatie se naste o simfonie de gust inegalabila – ciocolata si visinele.

Prajitura Valurile Dunarii

Ingrediente si pregatire:

Blat:
5 oua mari
180 gr. zahar
200 gr unt
230 gr. faina alba
100 ml lapte
2 lingurite de cacao
150 gr. visine (proaspete, congelate, din compot sau visinata)
1 praf de copt
1 vanilie
1 fiola esenta de rom

Se preincalzeste cuptorul pe treapta medie si tava se unge si tapeteazacu hartie de copt.

Untul se freaca spuma .Se adauga zaharul ,vanilia,apoi galbenusurile.
La crema de unt si ou se adauga ½ din faina amestecata cu praful de copt si apoi laptele urmat de a doua parte din amestecul de faina.
Se bat albusurile spuma si se adauga cu grija la compozitie
¾ din compozitie se pune in tava.1/4 se amesteca cu cacao si rom si se repartizeaza uniform pe compozitia din tava.
Visinele se scurg si se imprastie p toata suprafata aluatului.
Coaceti 25-30 de min sau pana la proba scobitorii.Se raceste.

Crema:
1 praf de budinca de vanilie
400 ml lapte
200 gr.de unt
6 linguri de zahar( eu am pus 4)
1 esenta de vanilie.

Se prepara budinca conform indicatiilor de pe ambalaj. Se raceste.
Se spumeaza untul si se adauga rand pe rand budinca amestecand foarte bine dupa fiecare adaugare.
Se adauga vanilia si ce amesteca pana compozitia devine o crema pufoasa.
Glazura:
100 gr ciocolata amaruie
10 ml frisca
Se rupe ciocolata in bucati , se adauga frisca si se incalzeste la microunde sau in bain-marie.Se amesteca pana la omogenizare si se continua pana se racoreste putin.

Asamblare:
Blatul racit se unge cu crema de vanilie.
Glazura racorita se intinde cu grija peste crema.
Prajitura se raceste in frigider inainte de taiere.

E foarte usor si repede de facut si foarte delicioasa.

Almond flavored cake/Prajitura cu aroma de migdale.

2009-03-31T09:44:00.000-07:00

Almond flavored cake

Now is the turn of a traditional family recipe received from a true lady of the traditional baking ,the former colleague of my sister, mrs. Rodica.
I’m not a very big fan of vanilla cream, though I like the flavor, but combined with almond and chocolate even vanilla cream gets personality.

Sponge cake :
7 eggs
7 spoons of white sugar
1 tsp vanilla essence
7 spoons of regular flour
2 tsp baking powder

Meringue :
6 egg whites
200 gr, white sugar
200 gr. smooth grounded almonds

Cream:
6 egg yolks
200 gr powder sugar
2 tsp vanilla essence
300 gr soften butter
3 spoons of cocoa
1tsp almond oil(you may omit )

Decorating:
70 gr bitter chocolate

Method:
Sponge cake :
Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently and the flour mixed with baking powder.
Preheat the oven at medium heat.
Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test.
Cool down

Meringue:
Beat the egg whites. Add the sugar and beat until very stiff. Add the almonds mixing gently. Bake in greased and paper lined tray. Bake 30 minutes at low heat(to dry)
Let it cool.

Cream:
Mix the egg yolks with sugar and vanilla in bain marie until creamy. Cool down.
Cream the butter and add the egg cream gradually.
Split the result in 2.
Mix ½ with almond essence.
Mix ½ with cocoa.

Assembly:
Spread the cocoa cream on the yellow cake.
On top of it put the meringue.
Spread the almond cream on the meringue.

Decorating:
Melt the chocolate in the microwave or bain-marie. Put it in a plastic bag, cut a corner and decorate the cake by your own fantasy.

Prajitura cu aroma de migdale

De aceasta data e randul unei retete cu traditie in familia mea dobandita de la o doamna adevarata a bucatariei, fosta colega a surorii mele ,d-na Rodica.
Nu prea sunt eu fana a prajiturilor cu crema de vanilie desi imi place aroma ,dar in combinatie cu migdalele si ciocolata chiar si crema de vanilie capata personalitate.

Blat :
7 oua
7 linguri de zahar tos
1 vanilie(1 lingurita de esenta)
7 linguri de faina
1 praf de copt (2 lingurite)

Bezea :
6 albusuri
200 gr, zahar tos
200 gr. migdale fin macinate

Crema:
6 galbenusuri
200 gr zahar pudra
2 lingurite de esenta de vanilie
300 gr unt moale
3 linguri de cacao
1lingurita esenta de migdale(se poate omite )

Decor:
70 gr ciocolata amaruie.

Preparare:
Blat:
Se bat albusurile spuma,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile amestecand usor si apoi cu treptat faina amestecata cu praful de copt .
Se incalzeste cuptorul pe treapta din mijloc.
Aluatul se pune in tava unsa si tapetata cu hartie de copt.
Se coace 20-25 de minute sau pana iese scobitoarea curata.

Bezea:
Albusurile se bat spuma tare.Se adauga treptat zaharul si se bate in continuare pana spuma e foarte teapana. Se adauga migdalele macinate amestecand foarte usor.
Se pune in tava unsa si tapetata cu hartie de copt.Se coace la foc mic 30 minute in lerul preincalzit.
Se raceste.

Crema:
Galbenusurile se freaca cu zaharul si vanilia in bain marie (pe abur) pana devine o crema groasa.
Se raceste.
Se spumeaza untul si se adauga treptat crema de oua.
Crema se imparte in 2 parti.
½ se amesteca cu esenta de migdale.
½ se amesteca cu cacao.

Asamblare:
Blatul galben se unge cu crema de cacao
Deasupra se aseaza bezeaua .
Bezeaua se unge cu crema de migdale.

Se topeste ciocolata la microunde sau in bain-marie.Se pune intr-o punga de plastic care se taie la un colt.Se decoreaza tortul dupa fantezie.

Tip: esenta de migdale "taie" din dulceata prajiturii.

Sfat pentru ce-i care nu tolereaza gustul(pentru ca sunt cativa care mie imi sunt foarte dragi si lor li se adreseaza sfatul):

Inlocuiti migdalele cu nuca sau alune si nu puneti esenta de migdale.

Prajitura e la fel de fina dar putin mai dulce.

Spiderman Birthday Cake

2009-03-29T08:08:00.000-07:00

Spiderman Birthday cake

Andrei turned 8 this week. He is a very playful and active boy who likes cartoons very much.

When his mother asked me do his birthday cake I thought about a subject for a young boy’s birthday cake and I’ve stopped at Spiderman
I like to think that my cakes have their story each and every one of them reflecting the personality of the person they are made for.
I did a Spiderman cake before but directly painted on the cake. This time I thought of trying a plane figure made of fondant hand painted with eatable colors.
The cake recipe is rather simple special by the classical flavors vanilla and chocolate and also by the funny cover made of fondant so likable for children.
I must say I enjoy a lot Wilton food colors. They dried perfectly and are perfectly safe to be eaten by children.

Here’s the recipe

Ingredients
Soft cake:
9 eggs
9 spoons of sugar
9 spoons of flower
4 spoons of vegetable oil
1 unit baking powder
2 spoons of cocoa

Chocolate cream:
200 gr.semi-sweet chocolate
300 ml cream

Vanilla cream:
1 egg
200 gr sugar
1 tsp (vanilla essence)
200 gr of soften butter

Syrup:
200ml water
2 spoons of sugar
1 vile of rum essence .

Fondant:
150 gr marshmallows
500gr confectioners sugar
Corn starch for table and hands.

Method:
Sponge cake:
Beat the egg whites until stiff, add the sugar gradualy and keep beating until stiff. Add the egg yolks mixing gently followed by the oil and the flour in which you added the baking powder

Put ¾ of the composition in a cake pan (greased and lined with baking paper) .
Mix ¼ of the composition with cocoa and spread over the composition in the pan.With a fork “marble” the cake.

Bake at the middle temperature in the preheated oven for 25-30 minute or until the toothpick comes out clean.

Chocolate cream:

Heat the cream until boiling point.Mix in the chopped chocolate.Cool at room temperature.

Vanilla Cream:

Mix the egg and the sugar in bain marie until creamy with tendency to dry on the edges.Let it cool.Cream the butter and add the egg mixture by teaspoon mixing well after each addition. Add the vanilla.

Assembly:
Cut the cooled sponge cake and cut 4 layers.

Moist first level with syrup and spread ½ of chocolate cream.

Next layer…syrup…vanilla cream.

Third layer…syrup…chocolate cream.

Last level…syrup and marmalade (orange or apricot)
Put in the fridge for 10 minutes.

Roll the fondant (see previous post for the making instruction) on the table spread with corn starch as you role a cookie mixture.
Try to role it in a circle like shape.
Remove the cake from the fridge and put the fondant on top.
Set it carefully and remove the surplus.
Decorate the way you want .

Tort aniversar Spiderman

Andrei implineste 8 ani .E foarte jucaus ,foarte activ si ii plac foarte mult desenele animate.
Cand mama lui m-a rugat sa fac tortul pentru aniversarea lui am stat putin pe ganduri cum sa gasesc un subiect de tort pentru baietel si m-am oprit la Spiderman.
Imi place sa cred ca torturile mele au fiecare povestea lui si reflecta personalitatea destinatarului.Asa tortul lui Andrei urma sa fie decorat cu Spiderman.

M-ai facusem anterior un tort asemanator cu personajul din desene animate pictat direct pe tort,dar am zis ca de asta data o sa incerc o figurina plana din fondant pictata manual cu culori comestibile.

Reteta tortului e relativ simpla .Deosebita prin combinatia de arome clasice : ciocolata si vanilie dar si prin simpatica combinatie a acestora cu copertina de fondant care le place foarte mult copiilor.

Trebuie sa spun ca sunt foarte incantata de colorantii alimentari de la Wilton. S-au uscat perfect si sunt perfect in regula pentru a fi consumati de catre copii.

Iata si reteta:

Ingrediente:
Blat:

9 oua
9 linguri de zahar
9 linguri de faina
4 linguri de ulei
1 praf de copt
2 linguri de cacao

Crema de ciocolata:
200 gr.ciocolata semi-amaruie
300 ml frisca

Crema vanilie:
1 ou
200 gr zahar
1 vanilie (1 lingurita esenta)
200 gr de unt moale

Sirop:
200ml apa
2linguri de zahar
1 fiola esenta de rom.

Fondant:
150 gr marshmallows
500gr zahar pudra (de cumparat nu macinat in casa)
Amidon pentru masa si maini.

Preparare:
Blat:
Se bat albusurile spuma ,se adauga zaharul si se bate in continuare pana se tine.
Se adauga galbenusurile ,amestecand usor uleiul si pe rand faina amestecata in prealabil cu praful de copt.

¾ din compozitie se pune intr-o forma de tort unsa si tapetata cu hartie de copt.
¼ se amesteca cu cacao si se pune peste compozitia din forma. Se marmoreaza cu ajutorul unei furculite.
Se coace la foc mediu pe treapta din mijloc 25-30 de minute sau pana la testul scobitorii.

Crema de ciocolata:
Frisca se incalzeste la punctul de fierbere.
Ciocolata taiata marunt se adauga in frisca fierbinte si se amesteca pana la omogenizare si se raceste la temperatura camerei.

Crema de vanilie:
Oul si zaharul se amesteca in bain marie pana devine o crema consistenta cu tendinta de uscare pe margine.
Se raceste.
Se spumeaza untul si se adauga pe rand cu lingurita crema de oua,amestecand bine dupa fiecare adaugare.Se adauga vanilia .

Asamblare:
Blatul copt si racit se taie pe lateral in 4 nivele.
Primul nivel se insiropeaza si unge cu ½ din crema de ciocolata.
Al doilea nivel se insiropeaza si se unge cu crema de vanilie.
Al treilea nivel se insiropeaza si unge cu restul de crema de ciocolata.
Ultimul nivel se insiropeaza si unge cu gem (de portocale sau caise).
Se pune in frigider 10 min sa se aseze.

Fondantul preparat(vezi postarea anterioara) se intinde pe masa acoperita cu pudra de amidon la fel ca o foaie de prajitura.
Incercati sa il intindeti cat mai pe cerc.Se scoate tortul din frigider.
Se ia fondantul si se aseaza pe tort.
Se potriveste cu grija si se indeparteaza surplusul.

Se decoreaza dupa preferinta.

Tort OPERA / OPERA cake

2009-03-21T12:44:00.001-07:00

Am citit mult pe internet si nu numai, despre faimosul Tort Opera celebra creatie a lui Louis Clichy.
M-a impresionat istoria lui plina de fantezie si lumina ,povestea retetei nascuta din visul unui cofetar care a trait cu pasiunea pentru savanta combinatie de migdale ,ciocolata si cafea.
Acest tort elegant mi-a depasit orice asteptare.Ma asteptam la o reteta complicata, elaborata si dupa ingrediente ,foarte dulce si astfel tipic frantuzeasca.
Surpriza!!!
A mers extreme de repede, e foarte usor de facut, nu a creat probleme deosebite si s-a terminat urgent in ropote de aplauze gustative.

Tort Opera
Ingredientele
Blat:
7 oua mari
7 linguri de zahar
6 linguri de faina
1 praf de copt
200 gr migdale macinate (se pot folosi alune sau nuci-precizare pentru prietena mea, Gabitza)
25 gr de unt topit si racit

Crema de cafea:
1 ou
200 gr de zahar
300 gr de unt moale
2 lingurite de cafea instant
1 lingurite de apa

Crema ganache:
200 gr ciocolata amaruie
150 ml de frisca (eu am folosit vegetala –Maestro)
1 fiola esenta de rom (Dr. Oetker sau Ruff)

Glazura:
100 de grame ciocolata
80 ml de frisca

Preparare :

Blat:
Se bat albusurile spuma cu mixerul electric pana se tine, se adauga zaharul si se bate in continuare pana spuma e teapana. Se adauga galbenusurile amestecand usor cu un tel in forma de para(nu se bate!!!) .
Se amesteca faina, cu migdalele macinate si praful de copt si se adauga lingura cu lingura la compozitia de oua.Se adauga untul topit si racit amestecand usor.
Se unge si tapeteaza o tava pentru copt sau o forma de tort(forma clasica e dreptunghiulara asa ca eu am folosit tava).
Se toarna compozitia in tava si se coace 20 – 25 de minute la foc mediu in lerul preincalzit,sau pana trece proba scobitorii (vezi postarile anterioare).

Crema de cafea:
Se amesteca ouale cu zaharul in bain-marie aproximativ 10-15 minute .Compozitia devine o crema groasa si consistenta cu tendinta de uscare pe margini.
Cafeaua se amesteca cu apa pana la dizolvare.Se adauga la crema de oua si se mai amesteca 5 minute .
Se raceste.
Se spumeaza untul si se adauga crema de oua treptat ,cu lingurita ,amestecand bine dupa fiecare adaugare.

Crema ganache:
Frisca se incalzeste pe foc sau la microunde pana la punctual de fierbere.
Ciocolata se rupe in bucati mici, (eu am tocat-o) si se adauga in frisca fierbinte impreuna cu esenta de rom.
Se amesteca pana la omogenizare si se raceste.

Asamblare:
Blatul racit se taie pe 3 nivele.
Pe primul nivel se pune ¾ din crema de cafea.
Pe al doilea crema ganache.
Ultimul nivel se unge cu restul de crema de cafea.

Glazura:
Se infierbanta frisca la fel ca la ganache si se adauga ciocolata.Se amesteca pana la omogenizare si se continua amestecarea pana este rece.

Se glaseaza tortul si se da la frigider.
Se poate taia de indata ce se intareste glazura.

Tip: Atentie la temperatura glazurii deoarece risca sa “fuga de pe stratul de crema”
Tortul se decoreaza cu numele lui scris cu crema de unt pe un colt.Se pot adauga la decorare note musicale, foita comestibila de aur(asta asa pentru effect deosebit).

Un tort minunat ,foarte elegant potrivit pentru sarbatori, asta ca se apopie cu pasi repezi Pastele.

Nu mai spun cat de potrivit este pentru cafea....

Opera cake

I read a lot on the internet and not only there, about the notorious Opera cake, the famous creation of Louis Clichy.

I was impressed of it’s fantastic and bright history,the story of the recipe born from the dream of a maestro baker who lived with the passion for the savant combination of almonds, chocolate and coffee.

This elegant cake surpassed everything I was expecting from it. I was on guard for a complicated recipe, elaborated, and after the ingredients list extremely sweet and typically French.
Surprise!!!
It went quickly, very easy to make, no special problems, and was speedily finished in culinary ovations.

Joconde(almond sponge cake):

7 large eggs
7 spoon of white sugar
6 spoons of flour
1 unit baking powder (2 tsp)
200 gr gounded almonds (other kind nuts can be used)
25 gr melted an cooled butter

Coffee buttecream:

1 egg
200 gr sugar
300 gr butter soften
2 tsp instant coffee
1 tsp water

Ganache:
200 gr bittersweet chocolate
150 ml cream (I used vegetal –Maestro)
1 vile rum essence -1 tsp (Dr. Oetker or Ruff)

Glaze:
100 gr chocolate
80 ml cream

Method:

Joconde:
Beat the egg whites with the electric mixer until stiff, add the sugar and keep beating until very stiff. Fold in, gently; the egg yolks (do not beat).
Mix flour, almonds and baking powder and add spoon by spoon at the egg mixture. Add the melted butter and mix very gently.
Grease the tray or cake pan (the classical shape is rectangular so I used the tray)
Preheat the oven on the middle temperature. Pour the batter in the tray (I used baking paper and I strongly recommend it). Bake 20 – 25 minutes or until that toothpick tests ok. (See the previous posts)

Coffee butter cream:
Mix the egg and sugar in bain-marie for 10-15 min. The mixture will become thick with the tendency to become dry on the edges.
Mix the coffee with water until dissolved. Add it to the egg mixture and mix for another 5 min.
Let it cool completely.
Cream the butter and add the egg cream by teaspoon mixing well after each addition.

Ganache:
Heat the cream close to boiling point (you can use the microwave).
Break the chocolate into small pieces (I grounded it) and add it to the hot cream. Mix very well until it resembles a chocolate sauce. Cool at room temperature.

Assembly:
Cut the sponge cake on 3 layers.
Put ¾ of the coffee butter cream on the bottom layer.
Put the ganache on the middle layer.
Spread the left butter cream on the top layer.

Glaze:
Heat the cream like you did at ganache and add the chocolate. Mix well until smooth and continue mixing until cool.
Glaze the cake and refrigerate.
The glaze hardens very quickly and you can cut the cake after the glaze is dry.

Tip: Be careful at the glaze temperature .There is a risk it will “run “.
Decorate the cake with its name written with butter cream on a corner. You can draw musical notes, and put eatable gold (this for a special effect)

A wonderful cake, perfect for Holydays,since Easter is so close.

I won't say how well does it go with coffee...

Marshmallow fondant

2009-03-21T02:48:00.000-07:00

Fondant din marshmallows

Cu trei ani in urma ,cand finalmente aveam destula putere sa stau in picioare,m-am gandit sa continui traditia mamei si sa “prajituresc” la fiecare sfarsit de saptamana.

Nu mi-am imaginat atunci ca o sa gasesc atatea incercari provocatoare,si atatea femei talentate dormice sa isi imparta experienta cu oricine vrea sa le asculte.

Astfel dupa un training voit pe forumul culinar.ro si pe gloriosul YouTube am descoperit faimosul fondant din nalbe ( eng. Marshmallows- termenul de nalbe e foarte putin intalnit)

Am descopertit ca acest “stagiu” de pregatire mi-a prins bine cand inceput sa folosesc fondantul pentru imbracatul torturilor pentru copii si oameni mari ,cat si atunci cand am inceput sa modelez flori si figurine pe care le-am vazut facute din pasta de zahar ,sau de lapte praf pe alte torturi deja celebre.

Cu surprindere am vazut ca fondatul meu se modeleaza usor, e complet nepretentios, isi pastreaza elasticitatea si dupa ce sta o perioada la frigider, florile modelate din el au tinuta si se intaresc la aer si in plus nu se lipeste de maini sau de manusi.

L-am folosit la modelat tot ce mi-a trecut prin minte si de fiecare data s-a comportat la fel. De colorat se coloreaza fara probleme indiferent daca e 100 de grame sau daca e o tona.

In plus are gust bun,nu doar dulce de te ia cu lesin, pastrand aroma materialului de baza – minunatele marshmallows .

Ca si raport de cost este mult mai ieftin decat fondantul de cumparat ,mult mai fad la gust si muuuuuult mai scump.(din nefericire)

Se poate prepara,modela,etc… in prealabil si folosi la nevoie ,adica de exemplu cand ai uitat ca e ziua sotului celei mai bune prietene ale tale si vrei rapid sa faci un tort spectaculos.

Mai in gluma mai in serios am experimentat aceasta reteta de fondant si am folosit-o pentru torturi de aniversare, de logodna …etc (vor urma postarile) si nu a dat gres niciodata.

Va urez mult succes in folosirea ei si va doresc sa va ajute cel putin cat m-a ajutat si pe mine.
Reteta simpla:
150 gr de marshmallows
500 gr.zahar praf
150 gr de marshmallows se pun intr-un vas si se incalzeste la microunde (3 minute).Se amesteca(devine o pasta lipicioasa) si se adauga 250 gr.de zahar.Se amesteca si se framanta cu restul de zahar.Se infasura in folie de plastic si se pune la rece.
In poze torturile la care am folosit reteta de fondant si posesorii lor.

Tort pentru o printesa mica DARIA

A Cake for a young gentleman Bogdan

Tips: Pentru modelat in fondant trebuie sa aveti la indemana amidon pentru pudrat mainile si framantat fondantul
God bless the children and their joy and give me the inspiration to make many more cakes for them and everyone else.

Marshmallow fondant

Three years ago, when finally I had enough strength to stand, the idea of continuing my mother’s tradition to bake at the end of the week crossed my mind .

Then I didn’t imagine that I would find so many provocative challenges ,and so many talented women ready to share with anyone their baking experience.

So after a willful training on culinar.ro forum and on the glorious You tube I discovered the famous marshmallow fondant .

I’ve discovered that this study period was beneficial when I started tu use tha fondant to “dress up” the cakes I made for children and grown-ups ,as well as when I started to mak flowers and figures that I saw made from gum paste or sugar paste on other famous cakes.

I saw that my fondant was easy to handle and easy to mold, completely unpretentious ,remains elastic even after you let it for a while in the fridge,the flowers made from it stiff after you let them dry,and most of all, doesn’t stick to the hands or plastic gloves.

I used it for everything I could think of and it behave the same every time. You can color it easily whether it is 100 grams or a tone.

Above all ,it has a nice taste, not just “fainting sweet”, keeping the flavor of the base material- the lovely marshmallows.

As for the cost,it is much cheaper than the one you can buy from a shop(a lot mooooooooore expensive, and plane as taste is considered- unfortunately)

You can make it, mold it, etc…when you have time and use when you need it, for example when you forgot that is the birthday of your best friend’s husband and you want to make a spectacular cake as fast as you can.

Joking or not I experimented this fondant recipe and used it for anniversary cakes, engagement party cakes…etc.(posts will follow) and it never failed me.

I wish you the best of luck in using it,and may it help you as much as it helped me.

Simple recipe:
150 gr.marshmallow
500 gr.confectioners sugar
Heat 150 gr de marshmallows in the microwave (3 minutes).Mix until smooth and add 250gr.of sugar. Mix and add the rest of the sugar. Wrap in plastic foil and put in the fridge.

Tips: For shapping the fondant you will need to have corn starch at hand to mold it and to powder your hands.
In the pictures the cakes I made using the fondant...and the owners.

Tort de ciocolata cu branza de vaca , mascarpone si jeleu de coacaze rosii/Chocolate cake with cottage cheese ,mascarpone and red currant jelly

2009-03-16T02:58:00.000-07:00

Branza de vaca e o permanenta sursa de inspiratie,cu nenumarate posibilitati prin care iti poti imbunatati veleitatile de cofetar.
Daca dam un search pe Google cu tema “cheese cake” apar minunate torturi ,majoritatea americane ,cu diferite denumiri, cochet si stilat prezentate , cu atingere de frisca si sirop de fructe, care te duc cu gandul la super stilatele cofetarii frantuzesti de pe strazile Parisului sau la ceainariile “vintage”din Marea Britanie.

Pentru mine ,cea ma draga amintire e prajitura cu branza de vaca a mamei,pe care asteptam cu ochii mari sa o vad scoasa din cuptor ,mirosind a coaja de lamaie ,aburind si asteptand voalul de zahar praf si cutitul mamei ,subtire si de multe ori ascutit, sa imparta minunea din tava in felii subtiri care se raceau pe farfurie sub ochii mei nerabdatori de copil.

Pe vremea aceea, branza de vaca era perfect “organica”,adica obtinuta direct din lapte acru ,pus la prins in casa in vase largi si apoi incalzita si strecurata in tifonul pe care mama il spala si fierbea sa indeparteze orice pericol de alterare.

Branza statea la scurs o zi iar apoi era depozitata in frigider asteptand sansa minunata sa devina prajitura...

In lumea moderna in care traim ,acum cand pe rafturile cu produse lactate ale magazinelor sortimentele de branza dulce se alinta cu nume celebre de “cream cheese”,”low fat” si ”mascarpone” ,prajitura cu branza de vaca a mamei pare o imagine desueta dintr-un carnet de gospodina din vremuri de mult trecute, dar pentru totdeauna una din putinele amintiri “dulci” din copilaria mea.

Cu scuzele de rigoare pentru nostalgia din randurile mele, vreau sa impart cu voi desertul sambetei care a trecut,o combinatie indrazneata de branza dulce,jeleu de fructe si ciocolata extrem de usor de facut si deosebit de fina, ideala pentru familie cu copii sau pentru o sueta cu prietenii duminica dupa-amiaza.

Tort de ciocolata cu branza de vaca , mascarpone si jeleu de coacaze rosii

Ingrediente:

Blat:
6 oua
6 linguri de zahar tos
6 linguri de faina
2 linguri de ulei
3 linguri de cacao
1 praf de copt

Crema:
250 g de branza de vaca
150 g mascarpone(se poate inlocui cu frisca)
200g zahar praf (eu am pus 150g)

½ borcan de jeleu de coacaze rosii

Decor:
70g ciocolata cu lapte
70g cicolata amaruie.

Preparare :

Blat:
Se bat albusurile spuma pana se tine ,se adauga zaharul si se bate in continuare pana spuma sta teapana.
Se adauga galbenusurile si uleiul,amestecand cu grija.
Faina amestecata cu cacao si praf de copt se adauga lingura cu lingura.

Se preincalzeste cuptorul la foc mediu.
Se unge o forma de tort de 25cm cu ulei si se tapeteaza cu faina sau hartie de copt.
Se pune compozitia in forma si se coace 25-30 de minute sau pana cand iese scobitoarea curata la incercat.

Crema:
Se amesteca branza de vaca cu mascarpone (sau frisca) si zahar amestecand cu mixerul pana la omogenizare.

Blatul copt se racoreste 5 minute in forma ,dupa care se indeparteaza forma si se raceste complet.
Blatul racit se taie pe trei nivele.
Nivelul de baza se unge cu jeleu de fructe si se pune ½ de crema.
Se continua cu blat , jeleu si cea de-a doua jumatate de crema.
Peste ultimul blat se pune jeleu de fructe.

Ciocolata se rupe si se pune intr-o punga rezistenta de nailon in cuptorul cu microunde si se topeste la temperatura redusa.Se poate topi si in bain-marie.

Peste stratul de gem se toarna ciocolata si se lasa sa curga in firisoare pe margine.
Stratul de ciocolata se modeleaza cu lingura.

Tortul se poate monta si ca prajitura .
Se lasa peste noapte in frigider.

P>S> E moale si proaspat ca primavara,si te face sa te gandesti la iaurt inghetat si inghetata de fructe de padure cu un strop de ciocolata.

Cottage cheese is a permanent source of inspiration , with countless possibilities through which you can improve your baking skills.
If we Google “cheese cake” we find wonderful cakes, mostly American, under different names, presented fancy and stylish , with a touch of cream and fruit sauce, which make you think about the super stylish French confectioneries on the streets of Paris or of the “vintage” tea parlors from Great Britain.

For me, the dearest memory is my mothers cottage cheese cake, which I was expecting, wide eyed, to come out of the oven, smelling like lemon zest, warm and waiting the powdered sugar veil, and mother’s knife, so thin from often sharpening ,to divide the marvel in the tray in thin slices, which cooled down on a plate under my un-patient child eyes.

Those days ,cottage cheese was perfectly “organic”, meaning made out of home made sour milk, by letting the milk to sour in wide bowls, then warming it and draining the buttermilk through a gauze that mother use to boil before use in order to sterilize it.

The cheese was drained for a day and after that stored in a fridge waiting the wondress opportunity to become cake.

In the modern world we live in, now when on the dairy shelves of the stores the types of sweet cheese are showing of famous names of “cream cheese”, ”low fat”, and “mascarpone”, mother’s cheese cake seems a dusty image from an old housewife baking notebook, but forever one of the few “sweet” memories of my childhood.

Apologizing for the wistfulness in my present post ,I want to share with you last Saturday’s desert, a bold combination of cottage cheese, mascarpone, fruit jelly and chocolate, extremely easy to make ,so very smooth and ideal for a family with children or for a chat with friends on a Sunday afternoon.

Chocolate cake with cottage cheese ,mascarpone and red currant jelly

Ingredients:

Soft cake:
6 eggs
6 Tbs sugar
6 Tbs flour(regular)
2 Tbs vegetable oil
3 Tbs cocoa
1 unit of baking powder (2 tsp)

Filling:
250 g cottage cheese
150 g mascarpone(you can substitute with heavy cream)
200g powdered sugar (I used 150g)

½ jar of red currant jelly (or any kind of fruit jelly or jam you like)

Decorating:
70g milk chocolate
70g dark chocolate.

Method :

Beat the egg whites until stiff, add the sugar and keep on beating till stiffer.
Add the egg yolks and the oil, mixing carefully.
Add the flour mixed with cocoa and baking powder, spoon by spoon.

Preheat the oven on medium.
Grease a 25 cm cake pan or tray, powder with flour or line with baking paper.
Put the batter in the pan and bake for 25-30 min or until the toothpick comes out clean

Filling:
Mix the cottage cheese with mascarpone (or cream) and sugar using an electric mixer until smooth.

Cool the baked soft cake for 5 min in the pan, remove the pan and cool down completely.
Cut it on three layers.
Spread fruit jelly on the base layer and ½ of the filling on top of the jelly.
The same for the second layer.
On the third spread only jelly.
Ciocolata se rupe si se pune intr-o punga rezistenta de nailon in cuptorul cu microunde si se topeste la temperatura redusa.Se poate topi si in bain-marie.
Break the chocolate into small pieces and melt in the microvave or on bain-marie.
Pour the chocolate mixture on top of the cake and let it drip over edges.
Mold the chocolate layer on top with a spoon.

You can assemble the cake as and ordinary tray cake.
Cool overnight in the fridge.

P>S> It is moist and fresh like spring, makes you think at frozen yoghurt and berry ice cream with a hint of chocolate.

Tort Diplomat sau aventura cu gelatina si frisca/Diplomacy cake or gelatin and cream adventure

2009-03-12T06:59:00.001-07:00

Preferatele mele dintre torturile pe care le fac sunt torturile pentru aniversari.
Din multele ocazii care se ivesc si pentru care fac aceste torturi cea mai amuzanta e ziua nepoatei mele. Dupa mai nou extrem de popularul obicei ca incepand de la 6 ani copiilor sa li se tina ziua la un local oarecare cu o multime de prieteni si rude ( bine fac ca si asa petrecem pana suntem tineri…si cam atat) parintii fetei inchiriaza in fiecare an o sala pentru petrecerea Alexandrei. Mi-e imi revine placuta datorie sa fac torturile (pentru ca sunt doua de fiecare data) pe care gasca vesela si numeroasa sa le consume pe post de desert. Stim cu totii cum sunt copii cand vine vorba de dulce. Partea amuzanta e ca pentru circa 36-40 de copii trebuie facute 2 torturi XXL (eu le spun tort “Monstru” dupa celebrele Monster truck –fara nici o legatura bineinteles poate doar ca greutate). Alexandra se topeste dupa diplomat cu fructe asa ca diplomat cu fructe facem. Pana anul acesta ornam torturile cu pungi de nailon taiate la colt in fel si chip sa fie cat mai spectaculoase. In acest an am primit un set de varfuri si duiuri pentru ornat (ca tot am invatat de la Lily cum sa fac trandafiri) si in concluzie am ornat torturile in ultra mare viteza folosind respectivul set.

Ei acum urmeaza cea mai tare faza.

Fata mea pe cand sa taie tortul ,obisnuita fiind ca decorurile sunt din fondant si de obicei le mananca cei mici si de obicei dupa petrecere ,a vrut sa ia cu mana trandafirii si sa ii puna separat. Va imaginati ce rasete si nebunie au urmat. Uite si reteta:

Tort Diplomat cu fructe:

Ingrediente:
Pentru un tort.

Blat:

6 oua

6 linguri de zahar

7 linguri de faina

2 linguri de ulei

1 praf de copt

Crema diplomat:

1 l de frisca vegetala ( eu folosesc Maestro ,din ratiune de pret dar se poate cu oricare)

4 linguri de zahar
2 conserve de compot de fructe(sau una -depinde cat de "fructat" va place)
3 plicuri de gelatina/15 g (eu am folosit Dr. Oetker)
15ml apa

Decor:
500ml frisca
colorant alimentar(al meu e de la Wilton,dar este si mai ieftin)

Preparare:
Blatul:
Se bat albusururile spuma ,se aduga zahar si se bate in continuare pana se tine spuma.
Se adauga galbenusurile si uleiul amestecand usor.
Se adauga faina amestecata cu praful de copt.(lingura cu lingura)

Se unge si tapeteaza cu faina sau hartie de copt o forma de tort .
Se pune compozitia de blat in forma.
Se coace in cuptorul preincalzit aproximativ 20-25 de minute sau pana iese curata scobitoarea dupa incercare.

Se lasa 5 minute in forma dupa care se scoate si se raceste.

Crema:
Gelatina se inmoaie in apa si se lasa 15 min.
Se bate frisca cu zaharul pana formeaza varfuri(nu foarte tepene)
Gelatina inmuiata se lichefiaza in bain-marie sau in cuptorul cu microunde.(la microunde se lichefiaza repede - atentie sa nu fiarba)
Gelatina se adauga la frisca in fir subtire amestecand continuu pana la omogenizare(frisca are tendinta sa se intareasca).

Montare:
Blatul de taie in doua pe mijloc.
Forma in care a fost blatul se tapeteaza cu nailon,celofan sau orice antiadeziv.
Conservele de fructe se desfac si se scurge siropul.
Pe fundul formei tapetate cu nailon se pune un strat de fructe.
Deasupra o jumatate din cantitatea de frisca.
Urmeaza prima jumatate de blat care se insiropeaza cu siropul de la compot(cand tortul nu e pentru copii se poate adauga la sirop vermut sau brandy)
Se continua cu fructe apoi restul de frisca si ultimul blat.
Forma se pune acoperita in frigider si se lasa ½ ora (dupa cest interval e perfect inchegat si usor de manipulat)

Torturile inainte de ornare.

Tortul se rastoarna pe un platou. Se indeparteaza folia.
Se bate frisca pentru ornat. O parte se ia separat (cam de cata credeti ca aveti nevoie)si se coloreaza dupa preferinta.
Tortul se imbraca in frisca si se orneaza cu trandafiri sau orice altceva vreti voi.

P>S> Pana in urma cu 4 ani aveam "fobia gelatinei". Am scapat de ea cu aceasta reteta de diplomat si de atunci ea(gelatina) si cu mine ne intelegem foarte bine.

Tortul se poate face si mai mic reducand cantitatile.

Bucurati-va de el si pentru detalii va stau la dispozitie.

Numai bine va doresc.

Finish in blue

English Version:(dedicated to Cassie and Andre , my dear inspiring friends)

Of all the cakes I'm baking my very favourite are birthday cakes.

Out of the many occasions for which I’m making cakes, the funniest is the birthday of my niece.
Following the recent popular habit, that beginning with the age of 6 children birthdays should be celebrated at a restaurant with a lot of friends and relatives (good for them since we only party while we are young…and that’s it) the girl’s parents rent a place every year for Alexandra’s party.

I get the pleasant opportunity to make the birthday cakes (2 every time) which the happy gang devours as desert.
We all know how children are when sweets are concerned.
The most amusing part is that for 36-40 children must be done 2 XXL cakes (I call them Monster Cakes, after the famous Monster trucks – no connection of course excepting maybe for the weight)

Alexandra loves Fruit Diplomacy Cake so Diplomacy Cake it is.
Before this year I was decorating he cakes with plastic bags, cut in a corner in different forms to make the ornaments spectacular.

This year I received a Wilton decorating tip set (since I’ve learned from Lily to make roses) and in conclusion I used them to decorate the cakes in great speed.

And now the coolest thing.
My girl about to cut the cake, used to fondant decorations that the little ones eat at the end, and usually after the party, wanted to remove by hand the roses in order to put them separately. You can imagine the commotion and laughter that followed…

And the recipe:

Diplomacy Cake with fruit:

Ingredients:

For one cake.

Soft cake:

6 eggs

6 spoons of sugar

7 spoons of flour

2 spoons of vegetable oil

1 baking powder unit ( 2 tsp)

Diplomacy cream: 1 l of vegetable cream or heavy cream ( I use Maestro ,the reason is the price but you can use whatever)

4 spoons of sugar
2 cans of fruit compote (or one – depends how “fruity” do you want it)
3 units of gelatine/15 g (I used Dr. Oetker)
15ml water

Decorating:
500ml cream (vegetable or plain)
Food coloring (mine is Wilton, but there is cheaper)

Method:
Soft cake:
Beat the egg whites till stiff, add the sugar and keep beating till very stiff.
Add the egg yolks and oil mixing gently.
Add the flour mixed with the baking powder.

Grease a cake pan and powder with flour or use baking paper.
Put the mixture in the pan.
Bake for 20-25 minutes or till the toothpick comes out clean.

Leave to cool 5 minutes and remove from the pan to cool completely.

Diplomacy cream:
Soften the gelatin into water for 15 min.
Beat the cream with sugar till it forms very soft peaks.
Liquefy the gelatin in the microwave or on bain-marie (in microwave is quickly done –don’t let it boil)
Add the melted gelatin in thin stream to the beaten cream. (Cream becomes stiffer)

Assembly:
Cut the soft cake in two at the middle.
Wallpaper the cake pan with plastic foil.
Open the fruit cans and drain the syrup.
On the bottom of the cake pan put a layer of fruit.
On top of it put half of the cream composition.
It follows the first half of the soft cake softened with the fruit syrup (when the cake isn’t made for children you can add vermouth or brandy to the syrup)
Next put the rest of the fruit,after the rest of the cream and in the end the last piece of soft cake.
Put the covered pan in the fridge for ½ hour (after this time is perfectly stiff and easy to handle) Turn the cake upside down on a plate and remove the plastic foil.

Beat the decorating cream. Put aside a part of it (depends on how much do you need for decorating) and color it.
Cover the cake with the whipped cream and decorate with roses or with whatever you feel like.

P>S> Until 4 years ago I had “gelatin phobia” .I got rid of it with this cake recipe and from then on me and her(the gelatin) are getting along perfectly.

You can make the cake smaller by reducing the quantities .

Enjoy and I’m here for details.

All the best.

O poveste cu briose

2009-03-11T09:56:00.000-07:00

Dupa o zi infernala de serviciu si alte o mie de chestii care cereau neaparat o tigara am zis ca decat tigara(duca-se pe pustii)sa incerc mult cautata reteta de briose cu afine (in mijlocul iernii cand habar nu aveam de unde sa iau afine)atat de populara in tara tuturor posibilitatilor dar pe care nu am gasit-o decat masurata in "cups" ,"sticks"si " spoons" ...si alte masuri din sistemul US.
Asa ca folosind acest site foarte dragut si foarte folositor

http://www.onlineconversion.com/cooking_butter.htm

pe care l-am gasit pe Google( ca tot am eu fixatia"daca nu stii ceva gasesti pe google")din 4 retete adaptate la sistemul metric am iesit cu una, creatie proprie dar pe care am sa o folosesc toata viata in special pentru ca al al meu sot a subliniat ...bolduit... etc...ca reteta asta se pastreaza.

Sa nu credeti ca nu ma gandesc la silueta,sau ca nu pun la socoteala oboseala,dar la gandul ce minunatii ies din cuptor dupa nici 20 min de lucru imi trec toate relele si mai ales pofta de tigara.

Uite si reteta:
BRIOSE CU AFINE

Ies 6 bucati (eu dublez reteta pentru tava de 12 buc)

Ingrediente:
150g faina(eu am folosit 000 dar merge de care ai)

50g zahar brun(merge si alb dar ies mai dulci)

1/2 praf de copt

1 praf de sare(adica un vf de cutit cum spunea bunica)

1 ou

50g de unt topit si lasat sa se racoreasca

100ml de lapte

75g afine( eu am folosit masa neta de la un borcan de compot de afine cumparat de la Kaufland- adica am stors siropul)

optional se pot pune si fulgi de ciocolata dar eu am ramas pur si simplu la afine

Decor:
aprox. 4 linguri de zahar brun( eu am folosit Diamant)

Ai nevoie de o tava pentru briose,ulei si faina pentru pudrat sau cosulete de hartie(mult mai simplu de folosit)

Preparare:
Se incalzeste cuptorul pe treapta a doua( al meu e de tip vechi dar nu renunt in ruptul capului la el) sau se seteaza pe 200C/cel cu vetilator sau 180C/cel pe gaz.
Se pregateste tava.
Se amesteca ingredientele uscate.
Se amesteca untul cu laptele si cu oul cu un tel in forma de para.

Se dauga ingredientele uscate la amestecul umed,la fel si afinele si se omogenizeaza amestecand de jos in sus(nu amestecati prea mult pentru ca nu mai cresc- aluatul e zgrunturos).

Se imparte in compatimentele tavii se presara zahar brun deasupra fiecarei gramajoare de aluat si se coace 25 de min sau pana iese scobitoarea curata cand le intepi.

Produsul final la racit pe gratar.

Tip: Cosuletele de hartie le gasesti la Kaufland. Sunt 100 intr-o cutie si e foarte comod de lucrat cu ele asta din perspectiva cuiva care face tone de briose.

Astept feedback.Mult succes...si apropo ... sunt excelente cu o ceasca de cafea.

Numai bine va doresc.

A story with muffins

After an infernal day in the office and another thousand of things which were asking for a smoke I said to myself that rather than smoking(my IT be damned) let’s try the long searched blueberry muffin recipe(in the middle of the winter when I had no idea where to find blueberries) so popular in the land of all the possibilities ,recipe that I’ve found only measured in “ cups”, “sticks” and “spoons”…and other US measuring baking system.
So by using this lovely and very useful site http://www.onlineconversion.com/cooking_butter.htm
which I found on Google ( as I always say “if u don’t know smth. Google IT) out of 4 recipes adapted to the metric system I stuck with one, my own creation, but one I will used all my life, specially because my husband underlined …bolded…etc…that this one is a keeper.Don’t think I’m not considering the waste line or I’m not counting the tiredness, but at the thought what wonders come out of the oven after less than 20 min of work all my troubles seem to faint and most of all so does my cigarette craving.

Here goes the recipe:
BLUEBERRY MUFFINS

Makes 6 p (I always double the recipe in order to make 12)
Ingredients:

150g flour(I used confectioner’s but you can use regular too)

50g brown sugar (white sugar goes too but they are sweeter)

½ baking powder unit ( 2 tsp)

a pinch of salt

1 egg

50g of melted and cooled butter

100ml of milk

75g blueberries ( I used the net mass of one jar of blueberries in syrup that I bought from Kaufland – meaning I’ve drained the syrup and used the fruit)

Optionally you can ad chocolate chips but I stayed with just the blueberries.

Decoration:

Almost 4 spoons of brown sugar ( I used Diamant)

You need a muffin pan, oil and flower for powdering it or paper liners(much easier this way)

Method:

Fire up the oven at the medium step temperature(mine is old style but no way I’m giving it up) or you will set it for 200C/Fan or 180C/gas.

Prepare the muffin pan.

Mix the dry ingredients.
Combine the egg ,the milk and butter.

Add the dry ingredients and the blueberries and mix carefully down-up (do not overmix for they won’t raise in the oven- the mixture must be lumpy).

Divide the mixture in the pan. Spread each lump of batter with brown sugar and bake for 25 min or until the toothpick comes out clean.

Tip : paper liners you can find in Kaufland .They are 100 pieces for pack ,very smart to use them from the point of somebody who makes tones of muffins.

I’m waiting feedback. Best of luck…and by the way…they go beautifully with a cup of coffee.

All the best.

Ce citesc mai nou pe web

2009-03-10T00:11:00.000-07:00

Uite ca din ce in ce mai des si cu mai mare interes studiez obiceiurile culinare de prin alte tari mai mult sau mai putin de soare pline ...

Ca tot a inceput postul mare iar saptamana trecuta cautam retete de post ,cu imagini bineinteles am ramas placut surprinsa cat de bine si de frumos gatesc romancele.

Cam 90% din multele bloguri culinare cu autoare romance au peste 100 de hits pe zi si tot cam atatea sunt in topul blogurilor culinare.

Bravo fetelor si tot respectul...

Sunteti o inspiratie pentru mine si imi dati curaj.

Dintotdeauna visul meu a fost sa am o cofetarie.
Intre timp am crescut mare am supravietuit unei incercari majore dar mi-am pastrat pasiunea pentru prajiturit si bucatarit.
Am invatat singura si incapatanarea mea m-a ajutat sa "aduc pe lume" minunate briose ,bijuteriile numite "cupcakes"si mai ales torturile mele care imi sunt cele mai dragi.

Multumesc fetelor , in special lui Lily pentru sfatul bun si pentru tot ajutorul, si lui Cassie pentru cele mai delicioase retete de "cupcakes".

Cu mare drag va promit ca am sa incerc sa fac din acest blog un loc pentru de stat la cafea si povesti frumoase asa cum stau prietenele la taifas intr-o bucatarie oarecare.

Look how ,as often as I can, and with great interest I study the cooking habits from far and more or less sunny countries…
Because we’ve just started fasting since the Lent before Easter began last week, I’ve surfed the web searching for vegetarian recipes ,with pictures of course and I was extremely pleasantly surprised how well and beautiful cook the Romanian women.

90% of the culinary blogs with Romanian authors have 100 hits per day and quite as many are in the culinary blogs top.

You are an inspiration and you give me courage.

My dream has always been to have a confectionary of my own.
Meanwhile I grew up, survived a major challenge, but I’ve kept my passion for baking and cooking.
I’ve learned by myself and strong-headed as I am I’ve succeeded to bring into the world marvelous muffins, the jewels called cupcakes and especially my cakes which are the dearest of my heart.

Thank you girls, especially Lily for the good advice and all the help, and Cassie for the most delicious cupcake recipes.

I promise you that I will turn this blog in a place to share coffee and stories as girlfriends share inside a familiar kitchen.