Little Meringue drums/ Tobitze :)

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.

Almond flavored cake/Prajitura cu aroma de migdale.

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.