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Margareta cake

Margareta cake



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Before the holidays I had a dilemma ... what cake to make? I don't know how you organize your recipe book, but mine is full of handwritten sheets and papers taken from colleagues and colleagues' wives, which I can't bear to transcribe so as not to lose their authenticity (the new reason to I'm not saying lazy, lack of time etc. :))))))).
But let's go back. Leaving the recipes, I came across a sheet that Margareta simply wrote and that convinced me to try it (it had coffee and walnuts in the composition !! Yammy !!). I was not sorry that I chose it, it's simple to make and delicious.

For the countertop we need:

  • 8 egg whites
  • 6 yolks
  • 8 tablespoons sugar
  • 1/2 baking powder
  • 1 sachet of vanilla sugar
  • 4 tablespoons flour
  • 4 tablespoons ground walnuts

For syrup:

  • 100 ml of water
  • 2 tablespoons sugar
  • rum essence

For the cream:

  • 1 packet and a half of butter
  • a cup of powdered sugar
  • 2 yolks
  • 3 teaspoons of ness and 3 teaspoons of ground coffee
  • 150 g chopped walnuts

Servings: 30

Preparation time: less than 90 minutes

HOW TO PREPARE THE RECIPE Margareta Cake:

I whipped the egg whites together with the 6 tablespoons of sugar until a lump forms on the mixer blades :)) then add the yolks rubbed with 2 tablespoons of sugar, the vanilla sugar sachet, ground walnuts and sift the flour mixed with the powder. baked.

Stir slowly with a wooden spatula or spoon, turning over, to incorporate as much air as possible into the dough.

I poured it into a pan greased with butter and lined with flour and put it in the oven on the right heat for 25-30 minutes (don't forget to try it with a toothpick).


For syrup I boiled the water, the rum essence and the sugar only until the latter melts. While the worktop is still hot, add it to the syrup and leave it to cool.

For the cream I rubbed the butter with the powdered sugar, then add the 2 egg yolks, mixing well after each one. The chopped walnuts are lightly fried without oil in a non-stick pan and allowed to cool. After it cooled, I added it together with the ness and the ground coffee in the butter composition and I mixed them well. Don't be impatient if the cream has a "cut" appearance, it is due to the water in the butter, which disappears after the cake is in the fridge.

Cream it is spread over the syrupy and cooled countertop, and the chocolate is grated over it. Cover the cake with aluminum foil and refrigerate for a few hours to harden the cream, then cut and serve.

Enjoy your meal!!


Recipes with schismatic daisy

Even if the first spring fruits have appeared, a banana cake is welcome. Their aroma, in combination with coffee and vanilla, make this cake a sweet, aromatic, creamy dessert. In a word, the perfect cake. Here's what it's about.

Top: 8 eggs, 8 tablespoons sugar, 6 tablespoons flour, 2 tablespoons cocoa, 1 pinch salt
Ness cream: 1 vanilla pudding, 4 tablespoons sugar, 500 ml milk, 1 tablespoon ness, 250 gr butter
Vanilla cream: 1 vanilla pudding, 4 tablespoons sugar, 500 ml milk, 250 g butter
Glaze: 100 gr chocolate, 50 gr butter 1 tablespoon milk
In addition, 3- 4 bananas

First prepare the top. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. When they are hard, add the sugar, stirring constantly until it melts. The yolks are rubbed with a pinch of salt and added to the meringue. Give up the mixer and mix slowly with a wooden spoon.
The flour is mixed with cocoa and added to the egg composition, as well, stirring slowly, with light movements.
The composition is poured into the tray lined with baking paper and put in the preheated oven.
To check if it is ready, prick it in the middle with a toothpick. If it comes out clean, turn off the heat. Remove from the pan and leave to cool.
During this time, make the creams. For this, put two thirds of the milk to boil together with the sugar. The pudding powder is thinned with the rest of the remaining milk. When the milk boils, add the thin pudding and let it boil, stirring, until it thickens like sour cream. For vanilla cream, the pudding stays that way. For the ness cream, boil the pudding in the same way and, when it is ready, add a tablespoon of ness coffee.
The two puddings are left to cool until they reach room temperature. The butter, also at room temperature, is frothed, then the pudding is added, spoon by spoon, stirring slowly so as not to cut the cream.
If the butter and pudding have the same temperature, the cream will certainly not be cut. If it is somehow cut, mix the cream with the mixer at maximum speed for 10-15 minutes, and the cream will recover.
The top is cut in two, horizontally, resulting in two sheets. One of the sheets is placed in the tray and the vanilla cream is spread on it. The bananas are cut into slices and arranged on the entire surface of the cream. The ness cream is spread over them. cover with the second sheet, and pour the chocolate icing on top.
For this, melt the chocolate with the milk and butter over low heat. When the composition is homogeneous, pour over the cake.
Let everything cool for a few hours, until the icing hardens. With a sharp knife, portion the cake.

We had the delight of the Easter holidays, but it goes perfectly as a weekend dessert.


Yogurt and lemon cake

I present to you a royal recipe. It is borrowed from the royal cookbook of Princess Margaret of Romania, which I have already had for two years. I didn't get to try all the recipes in it, but what I managed turned out great and I recommend further. What attracted me to the recipe below is the fact that it is very simple to make and it all comes down to a glass of yogurt that we use to measure all the ingredients. I like recipes that are light and do not require much preparation because the dessert is ready faster. Once I discover recipes like this, I put them on my list of favorite recipes, post them on the blog and definitely repeat them and maybe even improve them. In this case, I put the lemon juice from me because it was not in the original recipe.

ingredients

1 yogurt (I used Olympus 10% fat at 150 gr.)
3 eggs
1 glass of yogurt filled with sunflower oil
2 glasses of yogurt with white sugar
juice from half a lemon
peel from 1 lemon
3 glasses of yogurt with white flour
2 teaspoons baking powder
strawberries for decoration
flowers for decoration

for the glaze

lemon juice
powdered sugar

Preparation time:

The oven must be heated to 180 degrees. We prepare a round shape in which we will put the dough and grease it with oil. It is better if we have a form with a removable bottom so that it is easy to take out the cake when it is ready.

In a bowl pour the yogurt, oil, sugar, lemon juice and lemon peel in turn and mix with a whisk. Then pour the eggs and mix again. Follow the flour and mix until the dough becomes homogeneous. At the end we add the baking powder.

Pour the composition into the mold and bake for 40-45 minutes. We check with a toothpick if it's ready. We put it in the middle of the cake and if it comes out dry then it is ready.

For the icing, mix a little lemon juice with powdered sugar until you get a liquid the consistency of a syrup. Pour the icing over the cake, decorate with slices of fresh strawberries and popcorn.


Culinary bloggers cooked for Princess Margaret

Before the lavish presentation of the dishes, the moment of their preparation took place, by the five participants, sitting neatly, each at his workbench.

Thus, Andreea Jugănaru chose one of the most sophisticated dishes - mango sauce and pomegranate with baked salmon. In the "Royal Cookbook", written by Princess Margaret, this recipe belongs to the youngest member of the family, Princess Maria. In addition to the exotic ingredients of the royal recipe - mango, pomegranate seeds and coriander -, Andreea Jugănaru also brought her "personal touch". To give an even fresher breath to the recipe, she added pomegranate wine.

Andreea Jugănaru writes on a blog about Chinese food. In this area, she says she doesn't have much room for improvisation. In the kitchen of the Royal House he manages wonderfully, mixing pomegranate and mango seeds in a bowl. Andreea says that she chose the salmon recipe because she really likes fish, but the recipe from the "Royal Cookbook" that she tried and enjoyed most of the time was lemon tart. His next royal gastronomic stop will be ice cream with coffee.

The five bloggers were visited in the kitchen by Princess Margareta, who, at the end of the evening, offered them diplomas. Thus, the following culinary bloggers were awarded: Anca Fodor, Andreea Jugănaru, Antonina Sociu, Brîndșa Scheau and Mihai Lambru.

Through the Passion4Cooking project, initiated by Electrolux, the five food bloggers had the opportunity to demonstrate their culinary mastery in the royal kitchen of Elizabeth Palace and to have dinner with Princess Margaret.

In the more than 200 pages, the volume "Royal Cookbook" includes, in addition to recipes and portraits of some characters, photos of the dishes presented and images with members of royal families in Europe. The volume ends with a lesson in good manners during the meal.


Opera cake

Grind the almonds and mix them with the flour and baking powder.

Whisk the egg whites, then add 110 g of sugar until a strong meringue is obtained.

The 4 yolks and the 2 whole eggs are mixed with the remaining 110 g of sugar, until a cream is obtained.

Egg cream is added over the meringue. So do the flour and almond powder mixture and mix gently, from bottom to top, until a homogeneous composition is obtained.

From the obtained composition, bake 4 sheets, in a tray with dimensions 28 * 24 cm. Bake the sheets one by one in the preheated oven at 200 degrees for 7-8 minutes.

We prepare "Bavarian cream for Opera cake"

Mix the milk with the sugar and put on low heat. When it comes to a boil, take it off the heat and pour it thinly over the yolks.

The gelatine is soaked according to the instructions on the package, then dissolved in a water bath.

Melt the chocolate in a water bath.

We prepare "Coffee cream for Opera cake"

Put water and sugar on the fire.

The ness dissolves in a tablespoon of hot water.

The yolks are mixed and over them is added in a thin thread, the sugar syrup, hot, mixing continuously until a light cream is obtained.

Add the butter at room temperature and continue to mix.

At the end, the dissolved ness is added and the composition is uniform.

We prepare "Cream ganache for Opera cake"

Put the cream and chocolate together on the water bath until the chocolate melts.

Allow to cool, then half the amount is beaten with the mixer, and the other half is kept liquid, like a glaze.

We prepare "Opera Cake Syrup"

Put water and sugar on the fire until the sugar dissolves.

we continue with the basic recipe.

Grease the first top with syrup.

Spread half of the coffee cream evenly.

Put the second countertop and brush with syrup.

Put all the Bavarian cream on this second countertop.

Place the third top over the Bavarian cream, which is also syruped.

Add half of the ganache cream,

then the last sheet of syrupy top, the rest of the Bavarian cream,

and unmixed ganache cream.

The cake thus assembled is cooled, then portioned with a hot knife, so as not to mix the layers of cream.


Pandișpan ”Margareta” & # 8211 an extraordinary dessert!

The sponge cake "Margareta" is one of the most adored and popular delicacy found in Italian confectioneries. It is prepared very simply, from the most affordable ingredients. Get a fine, soft and airy homemade cake. Enjoy your loved ones with a fascinating dessert, which will surely be requested very often by all family members.

INGREDIENTS

& # 8211 1 socket grated lemon (or vanilla) peel

METHOD OF PREPARATION

1. Beat the eggs (at room temperature) with the sugar for at least 5 minutes. Get a foam.

2. Melt the butter in the microwave. Let it cool.

3. Add lemon peel or vanilla to the egg mixture. Stir.

4. Add the sifted flour with the starch and baking powder. Mix carefully, using a spatula. Move the spatula from top to bottom.

5. Pour the melted butter into the dough bowl and mix.

6. Grease the removable baking sheet with butter and sprinkle with a little flour.

7. Pour the dough into the mold. Shake it a little so that the dough is even.

8. Shape in a preheated oven at 180 degrees for 40-45 minutes. Baking time depends on each oven. Take the toothpick test.

10. Allow the sponge cake to cool. Sprinkle it with powdered sugar.

Note:If desired, cut the sponge cake lengthwise in half. Combine it with any favorite cream, be it boiled cream, condensed milk or chocolate cream and get an unforgettable cake.


& # 8222Royal cookbook & # 8221 & # 8211 "GABRIELA" cake

Ingredients For 16 people
Countertop: 10 beaten egg whites foam 400 g sugar 300 g ground walnuts
Cream: 10 egg yolks 200 g sugar 4 tablespoons flour 400 ml milk 1 ampoule with vanilla essence 400 g unsalted butter 2 yellow lemons 1 lime (lime) for decoration a few daisy flowers, for decoration 1 salt powder
Method of preparation
Countertop: In a large glass bowl, beat 5 egg whites with 200 g of sugar and at the end add 150 g of ground walnuts. Grease the large pan on the stove with butter, cover it with baking paper, which you also grease with butter. Pour the countertop composition into the tray, level it and place in the oven at 180 ° C for 50 minutes. Remove from the oven, turn the resulting top on the table, remove the baking paper and grease with butter. From the rest of the more prepared ingredients, in the same way, another sheet.
Cream: In a medium-sized pot, mix the sugar, flour, egg yolks with the milk, salt and simmer over low heat, stirring constantly, until you get a strong and homogeneous cream. Remove from heat and allow to cool. In a bowl, rub the butter butter, add the grated peel and the juice of the 2 lemons. Add this composition over the completely cooled cream and mix well with the mixer until smooth. Spread the cream obtained between the two worktops and refrigerate for 24 hours.
Serving The cake is cut into square pieces and arranged on individual plates. Do not garnish on top, but you can add 2 thin slices of lime (lime) on the plate, with a daisy flower next to it.
You can find more recipes in the Royal Cookbook today at all the kiosks together with the Evenimentul zilei


Gulyas pasta & # 8211 Traditional Hungarian recipe

It is a wonderful pasta made from tomatoes and peppers, coded according to the gulyas recipe… In winter it can be used as an addition to both gulyas and other stews or dishes. It can successfully accompany a pork steak, but it is delicious and served as such, on soft, homemade bread…

Ingredient:

2 kg tomatoes
2 kg of peppers
0.5 kg onions
1 clove of garlic
1 celery with leaves
3-4 hot peppers
1 teaspoon ground black pepper
1 teaspoon chemistry
2-3 tablespoons paprika
4-5 bay leaves
2 tablespoons salt
a bunch of green parsley

Method of preparation:

Kapia and hot peppers are cleaned of stalks and seeds and chopped with a food processor, until a paste results.

Mix the tomatoes, onions, garlic and celery root in the same way. Put everything in a larger bowl and set on fire. Add the spices and parsley leaves, finely chopped celery… Let it boil until all the juice decreases, until a thick paste results…

Remove from the heat and, hot, put in sterilized jars. Seal tightly and put in blankets, in a dry place, until completely cooled.


Simple weekend cakes

6. Harlequin Cake

This cake consists of a crunchy layer with sour jam and a fluffy meringue.

Ingredient:

  • 1 packet of butter
  • 70 + 100 g sugar
  • 200 g flour
  • 3 eggs
  • sour jam
  • ground walnut

Method of preparation:

We will use 70 grams of sugar which we will mix with the butter. Then add the flour and egg yolk. We will line a tray with flour and we will put the dough so that we notice that the upper part has lightly browned. We put a layer of jam on the counter, then the beaten egg whites with the remaining sugar. Sprinkle with walnuts and put in the oven for a few more minutes.


Quick and cheap cake recipes

I don't think I have to say it anymore, I think everyone knows that nowadays most of us live more on the run. Go to work, take the child from school, take him from school, do homework, clean and make food. How do you have enough time for everything?

It's also normal to sometimes panic when it comes to cooking because you don't know what. And, after you still managed to put a soup, a dish on the family table, you are asked "mommy, don't you have something sweet?"

Well, today's post is made especially for you. You should know that I am in this situation too and I understand very well what you are going through, so most of the recipes here on the blog are simple, quick and easy to make recipes that will not keep you in the kitchen for long.

Today I decided to go straight to dessert and make a collection of quick cake recipes that you can make for your family but that won't take you long to prepare. Let's see together what I thought.

To get to the recipe, click on the name of the recipe!


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