Prajitura Sandvis cu Crema de Vanilie / Vanilla Filling Sandwich Cake

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Prajitura asta noi am botezat-o “ mamaliga” pentru ca baza cremei semana pe vremuri cand nu gaseam praf de budinca cu o mamaliga :)

In general prajitura asta o facem la Craciun sau la Pasti din ratiune de …obicei pentru ca e foarte buna de facut si cand stii ca ai musafiri :)

Ingrediente :

Blat simplu:

5 oua

5 linguri de zahar

3 linguri de ulei vegetal

7 linguri de faina

2 lingurite praf de copt

1 esenta de vanilie

Blat cu nuca

5 albusuri

250 gr. zahar

250 grame nuca ( alune, migdale, etc…)

2 galbenusuri

4 linguri de amidon sau 2 linguri de faina

Crema :

400 ml lapte

5 linguri de zahar

1 praf de budinca de vanilie

1 esenta de vanilie ( recomand Coselli sau Cosmin superesenta)

300gr de unt

Glazura

Glazura instant de ciocolata

Sau

100gr ciocolata topita la microunde in 30 ml frisca

Pregatire

Blat simplu:

Se bat albusurile spuma tare, se adauga zaharul si esenta de vanilie, galbenusurile si uleiul amestecand incet si apoi faina amestecata cu praful de copt.

Se coace in tava unsa si tapetata cu hartie de copt 20 min pe treapta minima a cuptorului cu gaz sau pana e coapta( proba scobitorii)

Blat cu nuca:

Se bat albusurile spuma tare se adauga zaharul si se bate in continuare pana bezeaua e lucioasa si nu mai sunt cristale de zahar.

Se adauga galbenusurile nuca si amidonul, pe rand amestecand incet.

Se coace in tava unsa si tapetata cu hartie de copt pe treapta minima a cuptorului ( 40-45 de minute) cu lerul putin deschis . Blatul trebuie lasat la copt pana e foarte tare deasupra deci bezeaua e bine uscata. Timpul de coacere depinde de cuptor.

Crema:

Se prepara budinca conform instructiunilor de pe pachet cu intreaga cantitate de lapte, esenta de vanilie si zahar. Cand e gata se adauga 100 gr de unt in amestecul fierbinte si se raceste.

Cand e la temperatura camerei se spumeaza restul de unt ( sa fie tot la temperatura camerei) si se adauga rand pe rand compozitia de budinca. Se omogenizeaza cu mixerul la viteza relativ mare sa nu se taie.

Asezare:

Blatul simplu se insiropeaza cu putina apa amestecata cu esenta de rom.

Se pune crema.

Peste crema se aseaza blatul cu nuca.

Se glazureaza.

E bine de taiat a doua zi dupa ce a stat o noapte la rece sa se patrunda blatul de bezea.

Vanilla Filling Sandwich Cake

We have named this cake "polenta" because the buttercream filling resembled polenta in the times when I could not find pudding powder :)

Generally we make it for Christmas or  Easter because ...  it's very good  but you can always make it when you know you have guests :)

Ingredients:

Vanilla Cake:

5 eggs

5 tablespoons of sugar

3 tablespoons vegetable oil

7 tablespoons flour

2 teaspoons baking powder

1 vanilla essense ( 2 tablespoons)

Walnut Cake:

5 egg whites

250 gr. sugar

250 g nuts (hazelnuts, almonds, etc ...)

2 yolks

4 tablespoons of starch or 2 tablespoons flour

Filling:

400 ml of milk

5 tablespoons of sugar

1 pack of vanilla pudding

1 vanilla essence ( 2 tablespoons)

300gr of unsalted butter

Frosting:

Instant chocolate frosting

Or

100g chocolate melted in the microwave with 30 ml liquid cream

Preparation

Vanilla Cake:

Beat the egg whites stiff, add the sugar, vanilla, then the egg yolks and oil, stirring slowly and then the flour mixed with baking powder.

Bake in greased pan lined with baking paper of 20 min at the lowest temperature gas oven or until it is done (toothpick test)

Walnut cake:

Beat the egg whites stiff and add sugar. Continue beating until the meringue is glossy and there are no sugar crystals.

Add the egg yolks nuts and starch, stirring slowly.

Bake in a baking pan ( same size as the vanilla cake)greased and lined with baking paper on the minimum temperature of the oven (40-45 minutes) with the oven slightly open. The meringue must dry rather than bake so the baking time depends on the type of the over you have. When the surface of the meringue is very hard at touch it is done.

Vanilla Buttercream:

Prepare the pudding as directed on package with all the milk, vanilla and sugar. When ready, add 100 grams of butter in the hot mixture and let cool.

When it’s at the room temperature beat the remaining butter (to be all at room temperature) until light and fluffy and add the pudding mixture spoon by spoon. Use a relatively high speed mixer so the mixture won’t break.

Setting:

Moist the vanilla cake with a little bit of water mixed with rum

Place the filling on top.

Put the walnut meringue cake on top of the filling.

Frost

Tips:

Best cut it next day after one night of chilling so the flavors will set.

Felii cu Rom / Rum Slices

As spune …felii cu dragoste pentru aroma unica de rom a copilariei pe care am redescoperit-o recent datorita unei prietene dragi Nicoleta si sotului ei Iulian Suciu. J

La o discutie am aflat ca Cosseli Superesenta de Rom ( valabil si la vanilie) ofera acel gust de rom pe care generatia 80-90 ( me included) il tine minte  cu mare drag.

Asa ca a fost musai si abolut necesar sa fac prajitura asta pe care n-am facut-o de mai bine de un an de zile …din lipsa de …aroma potrivita.

Asa ca …here  goes:

Ingrediente:

Blat:

10 oua

10 linguri de zahar

10 linguri de faina

5 linguri de ulei ( floarea soarelui)

2 lingurite praf de copt

Crema:

½ blat copt, racit si faramitat

200gr unt ( sau margarina)

200gr nuci macinate ( alune, migdale, macademia…etc)

4-6 linguri de cacao

6 linguri de zahar ( poti pune mai mult daca vrei mai dulce)

1 sticluta esenta de rom ( Cosseli superesenta, Cosmin superesenta)

2 linguri de rom negru

6 linguri gem de caise

Apa

Glazura:

Glazura instant de ciocolata neagra

Pregatire:

Blat:

Se  bat albusurile spuma, se adauga zaharul si se bate pana spuma e teapana. Se adauga galbenbusurile si uleiul amestecand cu un tel. Se adauga faina amestecat cu prafde copt.

Se coace intr-o tava tapetata cu hartie de copt cam 30 min pe treapta minima a cuptorului cu gaz. Faceti proba scobitorii.

Blatul copt se raceste si se taie in doua transversal.

Crema:

Jumatatea ( superioara) de blat maruntita se amesteca cu restul ingredientelor. Se completeaza cu apa pana la omogenizare. Cantitatea de apa depinde de gustul fiecaruia. Crema trebuie sa aiba consistenta si sa nu  curga.

Asezare :

Blatul ramas se insiropeaza cu apa amestecata cu rom. Poti pune zahar in sirop dar va fi foarte dulce.

Crema se aseaza peste blat si se da la rece 30  de minute.

Se scoate din frigider si de glazureaza.

Se pune in frigider pentru inca 30 de minute.

Rum Slices

I would say ... slices with love for the unique flavor of rum from childhood that I recently rediscovered thanks to a dear friend Nicoleta and her husband Iulian Suciu.

In a discussion I found out that Cosseli Superesenta Rum (the same quality in the vanilla essence also) delivers the taste of rum so loved by the 80-90 generation (me included).

So it was absolutely necessary to make this cake that I didn’t bake for more than a year ... because of the lack of ... aroma.

So ... here goes:

Ingredients:

Cake:

10 eggs

10 tablespoons sugar

10 tablespoons of flour

5 tablespoons oil (sunflower)

2 teaspoons baking powder

Filling:

½ baked cake cooled and crumbled

200g butter (or margarine)

200g ground nuts (hazelnuts, almonds, macadamia ... etc)

4-6 tablespoons of cocoa

6 tablespoons sugar (you can put more if you want it sweeter)

1 bottle of rum essence (Cosseli superesenta, Cosmin superesenta)

2 tablespoons dark rum

6 tablespoons apricot jam

water

Frosting:

Instant chocolate frosting

Preparation:

Cake:

Beat the egg whites, add sugar and beat until stiff .  Add the egg yolks and oil and stir with a whisk. Add flour mixed with baking powder.

Bake on a tray lined with baking paper about 30 min on the minimum temperature of the gas oven. Do the toothpick test.

Cool the cake and cut it in half crosswise.

Cream:

Mix the half of cake(superior) shredded with remaining ingredients. Add water until smooth. The amount of water depends on your taste. The filling must be consistent and rather stiff on the cake.

Moist the remaining dough with water mixed with rum. You can put sugar inside the syrup but it will be very sweet.

Put the filling on top of the cake and chill for 30 minutes.

Remove from refrigerator and glaze it with chocolate frosting.

Put back in the fridge for 30 minutes more.

Mazurek – Un Pic Altfel / Mazurek - a Little Different

Din nou prajitura cu branza de vaca …Ce sa fac? Sunt un pic obsedata de textura perfecta asa ca incerc tot felul de retete.

Mazurek este o prajitura poloneza care se face de obicei la Pasti sau alte sarbatori si seamana ceva ceva cu o combinatie intre un cheesecake si o pasca

Reteta originala nu suna exact cum imi placea mie asa ca am adaptat-o.

Ingrediente :

Aluat

300gr unt sau margarina 60% grasime

525 gr faina

100gr zahar

1 praf de copt

3 galbenusuri

Umplutura

3 albusuri

200 gr zahar

500gr branza de vaci

200 ml frisca

1 praf zahar vanilat ( sau esenta)

Gem de capsuni ( fructe de padure)

Pregatire:

Aluat:

Toate ingredientele se amesteca pana la obtinerea unui aluat dens dar farimicios.

¾ din aluat se intinde cu mana in tava neunsa cat mai uniform posibil. Se ridica o margine ingusta.

Restul de aluat se pune intr-o punga de nailon si se lasa in congelator.

Umplutura:

Aluatul din tava se unge cu gem.

Se bat albusurile spuma tare cu zahar , se adauga frisca lichida si branza de vaca si se bate in continuare.

Se adauga vanilia.

Crema rezultata se intinde peste stratul de gem.

Se scoate aluatul ramas din congelator si se rade fulgi mari (pe razatoare de branza ) astfel incat sa acopere toata suprafata cremei de branza.

Se coace pe treapta 1 a cuptorului cu gaz 40-45 minute sau pana devine aurie si umplutura se clatina usor.

Rece se pudreaza cu zahar pudra.

English recipe 

Again cottage cheese cake ... What to do? I'm a little obsessed with perfect texture so I try all kinds of recipes.

Mazurek is a Polish cake which is usually baked for Easter and other holidays and it is something like a combination between a cheesecake and a Easter bread.

The original recipe did not sound exactly like I liked it so I adapted it.

Ingredients:

Dough

300gr butter or margarine 60% ​​fat

525 g flour

100g sugar

1 tsp baking powder

3 yolks

Filling

3 egg whites

200 gr sugar

Cottage Cheese ( or cream cheese) 500gr

200 ml cream

1 tsp vanilla sugar (or essence)

Strawberry jam (or any berry jam)

Preparation:

Dough:

Mix all ingredients until you get a thick but crumble like dough.

¾ of the dough is spread by hand in an ungreased baking pan as evenly as possible. Raise a narrow margin.

The remaining dough is placed in a nylon bag and left in the freezer.

Filling:

Spread dough layer inside the pan with jam.

Beat egg whites with sugar until stiff, add cream and cottage cheese and keep beating.

Stir in vanilla.

The resulting cream is spread over jam layer.

Remove the remaining dough from freezer and shave big flakes (on the cheese grater) so as to cover the entire surface of the cheese filling.

Bake 40-45 minutes or until golden brown and filling is shaking slightly. ( gas oven lowest temperature)

When cool powder with icing sugar.

Quiche Cu Ce Ai Prin Frigider

Quiche sau cea mai populara forma de tarta sarata cu aluat frantuzesc este probabil cea mai iubita mancare de catre familiile care cauta o alternative la pizza sau de catre doamnele care iubesc forma de tarta si bucuria de a pune pe masa ceva savuros se delicat.

Cum eu personal sunt fana cascavalului Sofia de la Delaco , sunt bineinteles si pasionata de ideea unei tarte perfecte , hranitoare si aspectoase la care sa il folosesc.

Deci iata si o reteta de quiche , rapida si extreme de gustoasa facuta : eins , zwei, drei…cum imi place mie sa descriu retele care se fac iute si sunt bine de tinut minte.

Ingrediente:

Aluat de tarta:

400gr faina

200gr unt sau margarina cu 60% grasime

Un praf de sare

Apa foarte rece ( aprox. 100ml)

Umplutura:

200 gr sunca slaba ( in cazul de fata sunca de Praga)

200gr kaizer ( sau sunculita taraneasca)

1 ceapa alba ( mare)

1 lg ulei de masline

3 oua

200ml frisca neindulcita ( Lidl)

200gr cascaval ras( Sofia de la Delaco J )

Sare

Piper

Pregatire:

Aluat:

Faina , untul si sarea se framanta. Se adauga cate putina apa pana cand aluatul primeste consitenta si se desprinde de pe vas fara sa fie lipicios.

Aluatul se intind in forma de tarta . Se inteapa cu furculita si se pune in frigider ( 15-20 minute)

Umplutura:

Se toaca marunt sunca si kaizerul. Se toaca ceapa.

Intr-o tigaie se pune uleiul si ceapa. Se celeste pana devine aurie. Se adauga carnea si se mai prajeste cateva minute. Se ia de pe foc si se lasa sa se racoreasca.

Ouale se bat cu sare, si piper. Se adauga frisca lichida.

Se scoate tava cu aluatul din frigider. Se distribuie uniform compozitia de carne si ceapa.

Se toarna amestecul de oua si frisca si se presara branza rasa.

Se coace 25-30 min in cuptorul cu gaz treapta 1…sau pana devine aurie.

 Quiche With What You Have Inside Your Fridge

The Quiche, the most popular form of tart with salted dough is probably the most loved French food by families seeking an alternative to pizza or the ladies who love the idea of bringing joy by putting something delicate and delicious on the table.

I am personally a fan of Sofia Cheese from Delaco and passionate about the idea of creating dishes and tarts I can use this cheese for.

So here is a recipe for a quiche, quick and extremely tasty, made​​: Eins, zwei, drei ... as I like to describe  the recipes that are quickly and easy to remember.

Ingredients:

Tart dough:

400gr flour

200g butter or margarine with 60% fat

A pinch of salt

Cold water (about 100ml)

Filling:

200 g lean ham

200g bacon

1 white onion (large)

Olive oil 1 large spoon

3 eggs

200ml unsweetened whipped cream

200g grated cheese

salt

pepper

Preparation:

Dough:

Knead together flour, salt and butter. Add a little water until dough receives consistency and is no longer sticky.

Stretch dough in the tart shell. Prick with a fork and place in refrigerator (15-20 minutes)

Filling:

Finely chop the bacon and ham. Chop the onion.

In a pan put the oil and onion. Roast until golden. Add the meat and cook a few minutes longer. Remove from heat and let cool.

Beat the eggs with salt and pepper. Add the liquid cream.

Remove the dough from the refrigerator tray. Evenly distribute the meat and onion mixture.

Pour the egg and cream mixture and sprinkle with grated cheese.

Bake 25-30 min in gas oven ( lowest temperature) ... or until golden.

Scrisori de Dragoste cu Nuca / Love Letters with Walnuts

Scroll down for English recipe

Trebuie sa recunosc ca sunt fan prajituri cu nuca. Desi nuca e scumpa si in ultima vreme am inlocuit-o cu migdale si alune sunt prajituri care nu pot fi facute decat cu minunatele nuci atat de rare anul trecut…

La prajitura asta I se spune in o mie de feluri , noi o alintam “gloante”, prietena mea Mariana ii spune cornulete fragede cu nuca …dar indifferent cum ii spunem e inegalabila …

Ingrediente:

Aluat:

6 galbenuse

200gr unt

Faina

Umplutura:

6 albuse

250gr zahar

250 gr nuca macinata

Esenta de rom dupa gust

Décor:

Zahar praf

Pregatire:

Se separa ouale.

Albusele se pun in frigider.

Din galbenusuri , unt si faina cat cuprinde( stiu ca suna ciudat dar nu am masurat niciodata cat cuprinde) se face un aluat ferm, nu vartos. Aluatul se imparte in 60 de “gloante” – bucatele rotunde de marimea chiftelutelor aperitiv.

Se pun in frigider peste noapte sau de dimineata pana seara.

A doua zi sau seara se bat albusele spuma tare cu 250 de zahar . Se adauga nuca macinata si esenta de rom amestecand usor.

Se intind gramajoarele de aluat si se ung cu umplutura de nuci. Se ruleaza u=in forma de ravas si se coc in tava neunsa sau tapetata cu hartie de copt.

Timpul de coacere depinde de cuptor ( 25-30 min)dar e bine sa fie coapte la cea mai mica temperature posibila pana devin aurii.

Calde se dau prin zahar praf.

Love Letters with Walnuts

I must admit I am a fan of the cakes containing walnuts. Although walnuts are expensive and lately I replaced them with almonds and hazelnuts, there are cakes that can not be done without the wonderful walnuts so rare last year...

This cake is called in a thousand ways, we call it "bullets" my friend Mariana calls them mouth melting rolls with nuts ... but no matter what we call them it is quite impossible to be equaled in taste...

Ingredients:

Dough:

6 egg yolks

200g butter

Flour

Filling:

250gr sugar

250 g ground walnuts

Rum flavored essence

Décor:

powdered sugar

Preparation:

Separate the eggs.

 Put the egg whites in the fridge.

From yolks, butter and much flour as needed (I know it sounds strange but I never measured the amount) to make a firm dough. The dough is divided into 60 'bullets' - meatballs appetizer size.

Place the bullets in refrigerator overnight.

The next day beat the egg whites stiff with 250 gr of sugar.  Add the ground walnuts and rum essence mixing slowly.

Stretch the dough pieces with a roller and brush with nut filling. Roll in a letter shape and bake on a baking tray ungreased  or lined with baking paper.

Baking time depends on the oven (25-30 minutes) but it's good to be baked at the lowest possible temperature until golden brown.

While still hot roll them through powder sugar.

Cartofi cu Ficatei si Kaizer la Cuptor

Un fel principal in care carnea si garnitura se imbratiseaza dragastos si rezulta o masa delicioasa, fara fite , deloc savanta dar extrem de hranitoare.
...ca sa nu mai spun ca e companionul perfect pentru o ciorbita de salata sau dece nu...un pahar de bere :)

Ingrediente:

Cartofi curatati de coaja

Ficatei de pui ( numar dublu fata de cartofi)

Kaizer felii ( atatea felii cati ficatei ai)

Condiment pentru carne de pui

Ulei de masline  sau unt pentru uns tava

100 ml apa

Pregatire:

Cartofii se taie in doua transversal si se scobesc cu o lingurita. In cavitati se pune cate un ficatel .

Cartofii umpluti si bucatile rezultate din scobire se pun intr-o tava unsa cu ulei sau unt .

Se presara condimentul de pui . Fiecare cartof umplut cu ficatel se acopera cu o felie de kaizer.

Se toarna apa .

Tava acoperita cu folie de aluminiu se introduce in cuptor.

Se coace 30 minute pe treapta 1 a cuptorului cu gaz ( sau pana este gata ficatul).

Se servesc fierbinti.

Tiramisu – Cake Style

Sa fii frumoasa primavara...

Cine nu-si doreste asta... Cu gandul la soare si la luna Martie , la cat de minunat e sa fii femeie si la cat de buna e o prajitura usor de facut , iata si reteta mea de tiramisu- cake style.

Multa lume face tiramisu dupa o multitudine de retete. In mod normal acest desert este unul din cele mai usoare deserturi din lume cu atat mai mult cu cat nu e nevoie de foc ca sa nu mai spunem ca se poate servi extreme de repede dupa numai o jumatate de ora in frigider.

Ideea mea a fost sa fac un tiramisu care sa poata fi taiat si servit pe post de tort festiv pentru diferite ocazii.  Iata si reteta…

Blat :

6 oua

6 linguri de zahar

4 linguri de ulei

9 linguri de faina

1 praf de copt

2 prafuri de vanilie ( sau o fiola de esenta)

Crema:

4 oua

4 linguri de zahar2 plicuri zahar vanilat

400 gr mascarpone

200 ml frisca vegetala ( sau orice fel de frisca in cutie – contine stabilizatori)

2 plicuri de gelatina granule

Insiropare:

100 ml cafea tare

2 lingurite de zahar

25 ml rom brun( poti folosi rom alb, Lacrima lui Ovidiu, coniac,etc)

Pregatire:

Blat:

Albusurile se bat spuma tare cu mixerul .

In spuma rezultata se adauga galbenusurile ( unul cate unul), uleiul in fir subtire si faina amestecata cu praful de copt , pe rand cate o lingura amestecand de sus in jos.

Blatul se pune intr-o forma ( de care preferati) si se coace pe treapta 1 a cuptorului cu gaz 20-30 de minute ( testul scobitorii).

Se scoate din cuptor si se raceste.

Crema:

Gelatina se hidrateaza in putina apa rece .

Se amesteca galbenusurile cu zahar. Se adauga zaharul si zaharul vanilat. Se spumeaza prin frecare . Se adauga mascarponele si se amesteca pana la omogenizare.

Albusurile se bat spuma cu frisca. Se adauga amestecul de mascarpone si se omogenizeaza cu grija.

Gelatina se lichefiaza in cuptorul cu microunde sau in bain-marie. Se adauga in crema.

Asezare:

Blatul se taie pe 3 nivele .

Forma de tort se tapeteaza cu nailon alimentar  ( pungi de congelator taiate in lipsa de altceva)

Se pune un strat de crema, un strat de blat insiropat cu cafea, un strat de crema …si tot asa, ultimul strat sa fie de blat.

Forma se da la frigider 30 de minute.

Se rastoarna tortul pe un platou si se indeparteaza folia.

Tortul de pudreaza din belsug cu cacao de buna calitate. ( puteti decora dar aspectul nefinisat arata foarte bine).