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countertop: beat the egg whites together with a pinch of salt and sugar, add the yolks one by one, then the baking powder, the walnut and the flour. I chose to pour the composition into two baking trays to get two countertops high enough not to cut them into sheets. Bake every 6 minutes on medium heat, then another 10 minutes on low heat.
Syrup: cook the syrup in water and sugar over low heat, letting it boil for 5 to 10 minutes, then remove from the heat and add the rum essence.
Coffee cream: beat a little with the mixer on low speed, mascarpone cream, then add powdered sugar, bourbon vanilla sugar, liquid cream and instant coffee and mix until creamy and thick, but not too much so as not to become fluffy.
decoration: after the countertop and syrup have cooled, the cake can be syruped. Fill with half of the cream, then coat in the remaining cream.
For roses and decorative lines, mix in two cups a little liquid whipped cream with the mixer just a little, then put in each cup a few drops of food coloring: red and green, respectively, as you mix with the teaspoon, the cream becomes more and more consistency. At the end, decorate with pistachios, which will mimic the flower buds.
Depending on how you slice the cake, you get 12 servings.
Preparation time: approx. 2h
Cooking time: approx. 16min
If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2018/09/tort-onomastic-cu-nuca-si-cafea.html
250 g flour
150 g caster sugar
250 g premium natural butter Koliba
1 pack of baking powder extinguished with lemon juice & acircie
2.5 kg apples
200 g ground walnut kernels
2 tablespoons raisins
2 packets of vanilla sugar
50 ml rum / whiskey / cognac (40% alcohol)
50 g almond flakes, caramel topping (optional)
Mix the flour with the butter at room temperature, the baking powder and the sugar, add the lightly beaten egg yolks. If the dough is too solid, we can add a little milk. Put the dough in iced food for 30 minutes and store in the refrigerator. Peeled apples are given through a grater, incorporated into the dough, along with walnuts and raisins. Pour the composition into a lined heat-resistant glass vessel. Bake for 10 minutes at 180 degrees Celsius, then reduce the temperature to 160 degrees Celsius and bake for about 35 minutes. Remove to a preheated tray. Garnish with caramel topping and almond flakes.
Tips: & Icircn instead of topping and almond flakes, you can flambe the rum c & acircnd serve! The dancing flames will turn the cake & icircn into a special surprise for your loved ones!
Participants in this module will learn how to make several confectionery products, both cakes and desserts single portions or cakes without sugar and / or flour.
During this intensive course the following recipes will be prepared:
The workshop is given by master confectioner László LENGYEL.
The course is translated into Romanian.
Please note that the dates set for the courses may be affected by some government regulations, which may be involved. Thank you for understanding!
The spinning is a pie that our grandparents used to cook, most of the time, on weekends. Her great-grandmother used to fill it with lard and sugar when she had it. The recipe was then improved by the next generations who prepared it with cottage cheese, grated apples or ground walnuts.
At Swirl, the problem is related to waiting times, which are very important. In fact, this is the whole secret: the dough relaxes and the sheets form nicely.