The eggs will be mixed together with the sugar, until a frothy cream is formed that increases in volume.
Then add the milk and oil one by one, mixing little by little continuously. At the end, add the flour, which we mix with the baking powder.
The composition obtained will be divided into 3 bowls so that: one bowl will remain simple, in the second we add cocoa and ness, and in the third we add jam.
Grease a small tray (I used the one made of aluminum foil) with oil and cover it with flour, then pour the composition of the first bowl in the middle of the tray, forming a sky.
The composition of the second bowl will be poured exactly in the middle of the first composition.
And the composition of the third bowl will be poured in the middle of the second composition as in the picture.
Bake in a well-heated oven for 55 minutes over medium heat.
While it is lukewarm, powder it with powdered sugar.
Preparation time: 5 min.
Total cooking time: 30 min.
Amount: 8 servings
- Preheat the oven to 180 ° C.
- Put in the bowl 100 butter and melts 2 min./100°C/speed 2 .
- Install the mixing butterflies.
- Add 1 teaspoon vanilla sugar, 300 g flour, 1 pinch of salt, 10 g of baking powder, 200 g of sugar and 8eggs in the bowl of the Thermomix and set 50 sec./speed 3.
- Place baking paper on a round or rectangular cake pan.
- Pour the mixture from the bowl into the pan evenly.
- Put the fluffy sponge cake in the Thermomix in the oven.
- Check with a toothpick if it is ready when it turns slightly golden.
- Take the sponge cake out of the oven, let it cool and serve it as you wish. * See some recommendations below.
The utensils needed to prepare fluffy sponge cake at Thermomix
Cake tray, baking paper
Recommendations for serving fluffy sponge cake at Thermomix
Allow the sponge cake to cool completely before removing it from the pan in which it was baked.
Sprinkle a little vanilla sugar on top before serving.
Serve the fluffy sponge cake prepared with a simple Thermomix or with a hot cup of coffee or a warm glass of milk.
Options for preparing fluffy sponge cake at Thermomix
After you put the composition in the tray evenly add fresh or frozen fruits such as cherries, cherries, blackberries, raspberries, oranges, apricots and other fruits that you like.
You can also add drops of jam to the dough before putting it in the oven or chopped walnuts.
Recommendations for using the fluffy sponge cake at Thermomix
Use this type of sponge cake as a top for more complex cakes and pies. The fluffy texture of the sponge cake prepared with Thermomix will absorb the syrup or cream well.
Fasting PANDISAN, with fruit - monastery recipe
This recipe was taken from the Dejani Monastery in Făgăraș County. It is often prepared during fasts for the community, but especially for pilgrims.
If you want this dessert to be healthier, use raw sugar instead of white sugar and wholemeal flour. It's just that the cake will be brown.
Fruit Check & # 8211 Monastery Recipe
Fasting sponge cake - recipe
• 1 kg of fresh or frozen fruit (cherries, strawberries, currants, apricots, or a mixture)
• 1 cup of sugar
• 1 cup of oil
• 1 cup of mineral water
• 3 cups of flour
• 50 g of grated carrots
• 1 lemon
• 1 pinch of salt
The dough is similar to black dough. In a large bowl, mix the sugar with the water and oil. Beat a little with the aim to help dissolve the sugar.
Then add the grated carrot, flour, grated lemon peel and salt. Carrot is for color, but also for flavor. It can be replaced with ¼ teaspoon of turmeric powder. It gives the dough a yellow, egg-like color, and in addition has anti-inflammatory and antioxidant properties.
Mix well until a homogeneous composition is thicker than that for pancakes.
Grease a pan with a little oil and line with baking paper. You can use a cake pan or a square or rectangular tray. Pour the composition and level with the back of a spoon. Place the fruit from place to place, covering the entire surface of the worktop.
Put the tray in the oven heated to 170-180 degrees Celsius and leave for about 35 minutes. To make sure the sponge cake is ready, do the toothpick test.
Remove the tray from the oven and cut the sponge cake only after it has cooled completely, so that it does not crumble.
It can be served as such, or powdered with sugar.
Source: Fasting sponge cake with fruit, Cures & Monastic Recipes, Nr. 8, February 10 - April 10, 2016, p. 51
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
"The liaison officer (.) Called me every time and invited me to a confectionery."
(reporting to CNSAS by a former Securitate informant)
Communism brought with it nationalization and uniformity. Even so, the art of confectionery was able to continue its journey, but not without the inevitable comradeship. Towards the end of the socialist period, the late ‘80s, the embarrassments turned into a real crisis, part of the general one, at the level of the whole society, when there was a drastic decrease in the quality of products and services and shortage was installed.
After 1948, confectionery owners suddenly found themselves "exploiters." The lifelong work of confectioners and entrepreneurs is confiscated and transferred to the ownership of the state controlled by Soviet Russia. This is what happened to confectioner Julius Arendt, the owner of the Timisoara confectionery that bore his name between 1929 and 1948. Confectioner Julius is "reinstated" as an unskilled worker at the "Tehnometal" factory, and later as an assistant cook in the canteen of the same company. The instrumentation of the condition and, especially, the quality equipment imported by Arendt from the West, end up in the hands of the communist state, which will use them for decades. With small variations, this tragic story was repeated hundreds of times during that period.
On a completely different scale, the 2 chocolate factories in Brașov do not escape either. The "Hess" factory, the largest producer of chocolate products in the interwar period, is nationalized and becomes. "Freedom", and since 1966 "CIBO". "Stollwerk" was also "freed", first becoming the direct property of the USSR under the name of "Red Star", and after Stalin's death, being attached to "Freedom".
And the names of the old confectioneries were changed, where they were allowed to continue their activity. The old brands, usually the names of confectioners, have given way to new ones, not infrequently unnatural or forced. The most "sparkling" example must have been the "Nestor" confectionery, which became nothing more and nothing less than the "Republic". In fact, the whole system is reorganized. The spearhead was represented by large confectioneries, endowed with their own laboratories. These were often the successors of the old confectioneries before communism. The most famous examples come, as otherwise, from Bucharest.
Right next to the place where the "KFC din Romana" boasts today, on the right, in the corner, opposite the "McDonald's in Romana", there is a place with a terrace where you can eat a pie. On that place was the "Casata" confectionery, on the ground floor of the interwar block of the same name. The "Casata" from Bucharest was not the only confectionery with this name in Romania. There were also "Casate" in Timisoara, Arad or Galati. But the one in Bucharest was by far the most famous.
It seems that the best profiterole in town was served here. I have heard and read this statement too many times and from too many sources to question it. Profiterol consists of small scallops made from scalded dough (cabbage paste, dough similar to that for eclaughter), filled with vanilla cream, served with ice cream and / or cream and sprinkled with chocolate sauce. It was served in unforgettable stainless steel cups.
But what was the specialty of the house, your home actually? (1) In short, a multi-ice cream of Neapolitan origin seems to have become famous in the USA (Neapolitan ice cream), together with the emigrants from the Peninsula. It is actually a variety of foam, a more general term for Italian ice cream consisting of several layers with different flavors. In our country, the 3 layers could be frozen with vanilla, pistachio, cocoa or fruit (always pink). It could also happen that at the "Casata" in Bucharest you can find cherries or cherries between layers and jam. Stelian Tănase remembers the "House" of his youth as a place where you came across the "good world" of socialist Bucharest, in other words, those favored by the regime and, especially, their beizadels, who could command "Pepsi" , while the rest of the customers had to be content with the yellow and faded "Ci-Co".
The elegant "Casata" block had been built in 1938, in Art Deco style, in vogue in those years, but without paying too much attention to anti-seismic norms. Thus, on March 4, 1977, he caught him unprepared. Not only "Casata", but also "Scala" and "Nestor / Republica" were destroyed in the earthquake of that spring. The old "Capsa" resisted. As if foreshadowing the ‘80s, the earthquake then dealt a blow to the elite confectionery in Bucharest.
About "Scala", excellently positioned right in front of the cinema of the same name, the historian Dan Falcan remembers not only the flower pots on the window, but also that in the '60s and' 70s it was full of cakes, (.) with whipped cream, Indians, drumsticks, Carpathian cake, caroline.
How were the Indians? The safest way is to open the great official Recipe Book (2), intended for confectioners from the '60s and' 70s. In this true Bible of confectioners and pastry chefs, published under the auspices of the Directorate of Public Food of the Ministry of Internal Trade, we find not only 9 Indian recipes (with cream, coffee, candied fruit, nuts, etc.), but also how to prepare the dough (shell) for them. But what did all the Indians have in common? They consisted of 2 small discs of fine sponge cake dough with a filling between them and icing on top.
What about Carolinas (3)? In the same Recipe Book we find 2 Caroline recipes (with cream and fruit) (4) with their top with burnt sugar, also used for almonds, and over which is added a "hat" of Ponce (5). As for the “Carpathians” cake, with the “Caraiman” version with coffee cream, (6) we are talking about a local adaptation of the old “Doboș” cake, whose filled sheets are cut diagonally and mounted in the shape of sweet isosceles triangles, suggesting -there are stylized mountains.
The bad part was that the "Scala" block, on the ground floor of which the confectionery operated, in turn an Art Deco jewel of interwar architecture (1937), had also been built without fully respecting the anti-seismic requirements. This meant that on the evening of March 4, 1977, the novelist Alexandru Ivasiuc, who, it seems, had just bought a savarin and a cataif, died crushed by the balconies that collapsed on him just as he was leaving the confectionery.
The rebuilding of the confectionery on the ground floor of the new elevated block, "worker", ugly and gray, marked the second stage for "Scala", which became a sadder eighties memory of the first version. Dan Falcan also recalled that then [Scale] took on a slightly dusty air in the ‘80s, [and] it gradually deteriorated. He also remembered the grotesque that the art of confectionery did not lack in the years of scarcity and deprivation preceding the events of 1989: It stuck in my head that in the 80's when things deteriorated in Romania, it appeared there for the first time and I think it was the only place where I saw something like that, cabbage cakes. It was absolutely nauseating. It was saving on sweets, saving on cream, sugar, and cabbage cakes, pumpkin cakes, spinach cakes. I only saw them at La Scala, and these cabbages were downright odious. Nobody bought them and nobody ate them, and that showed in this plan of the public eating of sweets how low all these things had come.
Although it took only a few years from the Romanian interwar period, the "Nestor" confectionery had already become famous. She also worked on the ground floor of a 1937 block of flats, which collapsed during the earthquake, but a pattern. She was also elitist, her products being even more expensive than at Capsa, and the communists felt the need to change her name to. "Republic". The "Radisson" hotel, formerly "Bucharest", is in its place today.
"Republica" confectionery. Most people called him "Nestor"
In addition to Indians, savarines and carolina, famous here were, among others, cataifes, truffles, chocolate candies with orange peel, the "Diplomat" cake / roll or cat languages with chocolate, a kind of biscuits-fine cookies.
More or less spherical, usually reminiscent of the shape of mushrooms of the same name, truffles are chocolate specialties par excellence. Ornate or not, they look like delicious lumps made of bitter chocolate cream, powdered with cocoa, but they can also be made of ponchos (see note 5), as the Recipe Book from ‘63 shows us (7). In the case of the "Diplomat" cake and roll, known in the world under other names, it is a soft and fine sponge cake, upgraded with candied orange peels, raisins soaked in orange liqueur and cream, and in the case of a cake with a wallpaper with sponge fingers.
We end the first part of the socialist confectionery with the old "Capșa", a famous need, but not as popular as it used to be, young people especially finding it "too aristocratic". Initially, the revolutionary comrades of the first generation did not like the name "Capșa" either, so they changed it to "Bucharest", but after a while it returned to its original name. Capsei's jofrele also continued to be served, being long taken over and imitated by most large confectioneries or neighborhoods, along with fondants, mascots, truffles, cookies, chocolate and the like. Pets were one of the most popular cakes of our time. Related to truffles and wafers, they are also made of dark chocolate cream, but everything is covered with a thin, slightly crunchy chocolate casing (as in the case of wafers), but their shape, that of small cone trunks, makes them unmistakable.
Don't you want a Capsa mascot? Urban Flavors
I'm leaving you now, because suddenly I feel like eating a torso of cone filled with dark chocolate, so I have to open the Recipe I was telling you about and start looking. I am waiting for you in the second part to see how those who caught the "victorious socialism" along and across the country were still sweetened.
(1) Also in international sweet gastronomy, through cassia a type of cake from southern Italy (Sicily) is also understood
(2) B. Lazăr, Gh. Constantin, M. Ioan, P. Constantin, Recipe book for confectionery and pastry, Bucharest, 1963, pp. 59-60, pp. 163-165, pp. 452 (image 3)
(3) Not to be confused with the meringue cake from the Hispanic pastry.
(4) Formulation, pp. 131-132
(5) In the art of confectionery, ponciul is a mixture-filling consisting of scraps (edges) of filled countertops and / or scrap cakes, which do not have the required weight or appearance. Nothing is lost.
(6) Formulation, pp. 131, pp. 132-133
(7) Formulation, pp. 224
Part 3: How do you say meringue in German?
The changes that at first "affected" only the Transylvanian nobility and, later, the extra-Carpathian nobility, can be seen as a beginning of Europeanization of tastes. Followed with zeal by the townspeople and by what could be called the middle class, the modernization of sweet gastronomy took place following direct contact with Central European cuisine (German and Hungarian, through Banat and Transylvania) and by translating / publishing books French, German and Italian dishes. Speaking of Transylvania, the process took place gradually, in the second part of the Middle Ages (XV-XVII centuries) as a direct result of the Italian Renaissance, over which it overlapped in the century. XVIII-XIX German influence. In Muntenia and Moldova, some Italian influences (see the first cookbook in Muntenia, full of Italian and Oriental goodies) had to give way to the German (Austrian) but, especially, French.
Describing a prolonged situation, by and large, from previous centuries, Potra (1) recalls for the beginning of the century. XX sweets sold at stalls and street vendors at Târgul de Moși (today Obor, Bucharest). The scenes could be found in almost all the cities and towns in Moldova and Muntenia and at all the fairs and fairs in Romania. Traditional products (pies, STRAW) or oriental sweets (lollipops, bigibigi, gingerbread), most often local adaptations, were sold either through what we would call street trade today, or could be found at simigerie, a forerunner of confectionery in our country, or in grocer's. Some of these products, however, attract our attention, because their origin does not seem to be either the local tradition or the Orient.
For them we can only think of one way of entry: Europe (Central) sometime in the century. XVIII-XIX or even the beginning of the next. Cotton candy it has its beginnings in the ornamental sugar threads obtained with great skill and special techniques (2) in the luxury cuisine of Renaissance Italy. But the first machines for producing cotton candy as we know it, appeared only at the end of the century. XIX and the beginning of the century. XX in France and the USA. That's how baby George Potra ends up eating at the fair cotton candy wrapped on fir sticks and we all (almost all) after him. The same Potra, also at Târgul de Moși, tasted better popcorn bumps, large as an orange, soaked in water with sugar, red or yellow. Made in a cauldron with a little oil and salt, popcorn (popcorn) themselves can be almost as old as the corn that arrived in Eastern Europe in the 15th century. XVII. But lumps The sweets Potra is talking about most likely originated in caramel cornappeared in the sec. XIX also in the USA. Creamy-fluffy sponge he was also at the fair or at the cemetery with a name taken from Turkish or Greek, but which is nothing but Italian sponge cake ("Bread of Spain"). As the sweet gastronomy developed in our country and elsewhere, the sponge cake became especially an ingredient for cakes.
They were also stars of the fairs donuts fried in oil and powdered with sugar. Probably fried dough in lard or in a little oil (see ep. 1), so widespread throughout the world, could be included among the more recent traditional sweets on the scale of history we think of the lies of unleavened dough also known as cirighele or droughts, la dumplings (pirouettes in the north of the country) filled with jam or plum jam or at scovergile Transylvanian dates given through honey. The donuts fried in an oil bath must, however, be even more recent. The above can be considered ancestors not only of donuts, but also of already famous ones donuts, these more-than-pretentious and stylish donuts, served with cream and jam.
If we open The cookbook(3), published in Hungarian in Cluj at the end of the century. XVII and republished several times until the sec. XIX, we will find the first recipes announcing modern desserts and later confectionery: a almond cake about which the author of the book (Sofia Tofeus) said that it is a rare food in ordinary people, French pancakes (but named in the book by what it would translate grandma's donut), the ancestor bird's milk (palace in the book), pancakes (palatine), almond milk, pirouettes (but salty, for now - see above dumplings), marzipan (this distinctive sign of the German confectionery), the first marshmallows (biscoctum, which in fact then gave rom. cracker) or "Italian sausages" , actually a kind of croissant before the letter. We are wrong if we think of some Transylvanian cakes (stinky, cornets of Hațeg, posmagi of Brașov) collected by Anton Roman (4), as to more or less direct descendants of these so-called sausages or do you have others from the same time?
The first page of Sofia's book. GastroArt
Going back to the housewife's book from more than 300 years ago, let's note even more recipes for doughnuts (translated from the Hungarian term fanki), which meant different dough cakes with or without fruit. Oriental influence is also detected in the chapter on lictaries, ie marmalades and jams, or fillings if you want. Let us not be surprised by the oriental influence "in bigger houses" about His Majesty herself strudel, the well-known Viennese cake (and Bavarian, some would say), adopted with gusto in our country from the sec. XIX, it was stated that it descended from the family of Turkish baclavals (5). Thanks to Sofia for her booklet, let's also note that one of the latest recipes, the one translated as Wheat semolina dumplings, sends us thinking of dumplings which seems to be waiting to be filled with plums.
We can only talk about a Romanian gastronomic literature from the 15th century. XIX. The Brancoveanu cookbook was just the beginning. The first modern recipe book was the one composed by. Costache Negruzzi and Mihail Kogălniceanu in 1841. In 200 sought-after recipes for dishes. (6) the influence of Western Europe is clear, even if a number of recipes remain dependent on tradition and the Orient we find French terminology (s [o] ufle, CONSOM, to cotton, papillots) and German (Mandel cuhen, that is Mandelkuchen - 'almond cake') and even recipes called as in French or in German. We also find a Spanish bread, which, however, is not a sponge cake (see above).
Probably the most obvious influence of confectionery Westerners can be seen in the use of coffee and especially chocolate in cooking: chocolate pudding, coffee pudding, spun with chocolate. I also draw attention tortures, rugs, marshmallows, and for the first time in our country is revealed a recipe for frozen! A regular ice cream with milk, sugar, egg, which is poured into the mold (then he poured it into the muzzle).
It is the first ice cream in the true sense of the word, not a sorbet fanariot (not to be confused with sherbet) an ancestor of ice cream, sorbet also withstood fairs until the beginning of the century. XX, being a simple mixture of crushed ice with fruit / fruit syrup. Even if the refrigerator did not appear, the necessary "technology" existed in the form glaciers (old lehnițe). With this first book, the beginning was made for Moldova and Muntenia. More or less adapted to the possibilities, the haute cuisine it will gradually become a mass culture (7), first in the big cities, then in the provincial ones in the second half of the century. XIX.
Negruzzi and Kogălniceanu - the authors of our first modern cookbook
In 1846, also in Iași, a recipe book translated from French by the bedfellow Manolache Drăghici appeared: Searched recipes in number of 500, from the large kitchen of Robert, the First Chef of the Court of France, suitable for all conditions. (8) The next appearance takes place in Bucharest next year and, a new premiere, belongs to the pension teacher Maria Maurer (9). The cookbook it contained 190 recipes, including pleasures, French pudding, apple paradise with jalatina and gughelupf (germ. Gugelhupf - Bundt cake-cake from Austrian gastronomy, known to us as guguluf).
The beginnings of confectionery were also the hiring of a chef Frenchman by this or that Phanariot boyar or by Voda himself, how was the Frenchman (or Italian) who cooked in French at the Court of Iași of Grigore Callimachi or Louis Etienne Maynard, who worked at the Court of Bucharest of Alexandru Ipsilanti (10).
Although it is not Romanian, I mention in passing an episode that seems symbolic for the growing influence of the West on the sweet tastes of the east of the continent. It is the seemingly trivial incident mentioned in a letter signed by one of the besiegers of Budapest (1684) still occupied by the Turks. The siege was part of a longer war waged by Austria, a war that would end with the Ottomans pushing back to the Danube. So, on this occasion, the Hungarian prince Pal Eszterhazy wrote to his wife, full of enthusiasm, that he had hired an exceptional French chef, who also knew German (!) And who was at the same time a wonderful confectioner (zukkerpakker - today in the germ. Zuckerbäcker) (11). A new roller, sweet and unstoppable, had begun its advance towards the Romanians.
(1) George Potra, From Bucharest yesterday, vol. 2, p. 363
(2) The gastronomic Grand Larousse, 2007, see SUCRE entry (with images)
(3) The cookbook. The cookbook printed in Cluj in 1695, trad. and notes Jozsef Lukacs, Bucharest, 2019
(4) Radu Anton Roman, Romanian dishes, wines and customs, Bucharest, 1998
(5) Dr. Friedrich Kunz, Die Strudelfamilie - eine Wiener Mehlspeisendynastie mit orientalisch-europäischem Stammbaum, in “Backwaren aktuell”, 2/2011
(6) M. Kogălniceanu, K. Negruzzi, 200 sought-after recipes for dishes, cakes and other household chores, Bucharest, 2007
(7) Mariana Net, Romanian cookbooks, part 2, Historical magazine, 08/2008
(8) Daniela Ulieru, Doina Popescu, Three centuries of Romanian gastronomy - from muhalebiu and schembea to volovan and galantina, Pitești, 2018, p. 49 and further.
(9) Idem. p. 63 et seq.
(10) Constanța Vintilă-Ghițulescu, Passion and delight - about the little things of everyday life in Romanian society (1750-1860), Humanitas, 2015, pp. 134-135
(11) The cookbook. The cookbook printed in Cluj in 1695, trad. and notes Jozsef Lukacs, Bucharest, 2019, p. 65
Sponge cake with ness and jam - Recipes
Posted by Postolache Violeta on July 15, 2011 in homemade cakes recipes with cherries pandispan recipes childhood recipes | Comments: 4
The pandispan with cherries, although one of the simplest cakes, for many housewives is a real touchstone, most often complaining that the pandispan is left to them after baking.
And yet the pandispan comes out very well, even without baking powder, provided that we strictly follow a few simple rules. It is very important to mix the eggs well, until the composition turns white, becomes creamy and the sugar is completely melted. We will not incorporate the flour in any form with the mixer, but necessarily with a spatula or a wooden spoon, being very careful not to leave the composition. Then in the first minutes we do not open the oven under any circumstances, and after it is baked we do not subject the pandispan to the thermal shock (ie to take it out of the heat and take it to the cold) because it will leave.
Pandispan cake with ness
1. for the countertop :, 6 eggs, 6 tablespoons caster sugar, 6 tablespoons flour, 8 tablespoons cold water, 1 teaspoon salt, 1 baking powder, essences of your choice,, 2. for cream :, 1 vanilla pudding powder, 500 ml milk, 2 yolks,, 3.for syrup: 150 gr. sugar, 200 ml water, 50 gr ness,, 4. for the glaze: 2 egg whites, 150 gr sugar
Difficulty: Average | Time: 1h 30 min
Blueberry pandispan, easy to prepare and suitable for sweet snacks
Countertop ingredients: 4 eggs, 150 gr sugar, 250 gr flour, 100 gr melted butter (82% fat), a tablespoon of vanilla essence, an envelope of vanilla sugar, a pinch of salt, half a sachet of baking powder, 250 g fresh or frozen blueberries, lemon peel
Method of preparation.Separate the eggs, the egg whites from the yolks. The egg whites are placed in a large bowl to allow them to be whipped. Add salt to the egg whites and mix on high speed until a thick, white foam is obtained. Add the sugar and mix at high speed after each slice of sugar added. Continue mixing until the sugar is completely dissolved and a firm and glossy meringue is obtained. Add over the well-beaten meringue the yolks rubbed with a pinch of salt, and incorporate with the mixer at high speed, mixing for about 4-5 seconds. Add the vanilla essence, 1/2 of the flour and 1/2 of the melted butter. It is incorporated in the base of beaten eggs with a spatula, with which the composition from the bottom of the vessel is permanently raised to the surface to obtain an airy and fluffy top. After the first slice of flour and melted butter has been incorporated, add the rest of the flour, lemon peel and butter, then repeat the incorporation process, until a homogeneous and frothy sponge cake dough is obtained.
Pour all the sponge cake dough into the 20x35cm tray lined with baking paper, and greased with butter, level the sponge cake in the tray with a spatula, sprinkle evenly over the blueberries and bake in the preheated oven at 180 degrees, about 20 -25 minutes, until the pandispan is golden. The toothpick test is done and if it comes out clean, without sticky marks the pandispan is ready. Allow the countertop to cool well in the pan and sprinkle powdered sugar on top, then portion.
The easiest sponge cake roll recipe! It's not even possible!
Sponge cake roll with jam - a homemade dessert for tea. It is prepared very simply and from accessible ingredients. The filling can be varied, depending on your preferences. Experiment and prepare the roll every time with a new taste.
For sponge cake:
& # 8211 100 gr flour (4 tablespoons medium tip)
& # 8211 80 gr sugar (4 tablespoons low tip)
For the filling:
& # 8211 4 tablespoons jam
& # 8211 1 tablespoon fermented cream.
METHOD OF PREPARATION:
1. Separate the egg whites from the yolks. Bateți albușurile cu mixerul, adăugând treptat zahărul și zahărul vanilat, până obțineți vârfuri ferme.
2. Adăugați gălbenușurile pe rând, amestecând foarte bine cu mixerul după fiecare.
3. Cerneți făina direct în vas în 3 etape și amestecați de fiecare dată cu mixerul la viteză mică, astfel încât aluatul să rămâne ușor și aerat.
Advice. Dacă mixerul nu are viteză mică, vă recomandăm să amestecați aluatul cu spatula.
4. Transferați aluatul pe tava (26*37 cm) tapetată cu hârtie de copt, îl repartizați într-un strat uniform și dați tava la cuptorul preîncălzit până la 180°С pentru 15 minute.
Advice. Pandișpanul nu trebuie să se usuce prea tare, în caz contrar va fi dificil de rulat.
5. Răsturnați pandișpanul fierbinte pe un prosop, îndepărtați hârtia, îl întoarceți cu fața în sus și îl rulați împreună cu prosopul. Lăsați pandișpanul să se răcească.
6. Amestecați dulceața cu smântână, astfel umplutura devine mai lichidă și pandișpanul se îmbibă bine. De asemenea, puteți folosi doar dulceață, fără smântână.
7. Desfaceți rulada cu grijă, o ungeți cu umplutură și rulați din nou o ruladă strânsă. O înfășurați în folie de plastic și o dați la frigider sau o puteți servi imediat, dacă vă grăbiți.
8. Decorați rulada cu ciocolată topită.
Rețeta vă va fi de ajutor atunci când trebuie să pregătiți ceva simplu și rapid pentru ceai. Rulada este foarte gustoasă, moale și delicată. Se pregătește simplu și poate fi cu cremă fiartă sau de unt.
Pandișpan pufos, care nu se lasă – rețetă
Method of preparation
Din cantitățile date va ieși un blat care se potrivește într-o tavă rotundă de 20 cm. lărgime și 5 cm. înălțime. Dacă nu aveți o tavă cu acest diametru, puteți utiliza una cu diametrul de 18 cm, care are 8,5 cm. înălțime.
Ideal ar fi să folosiți un inel culinar, sau o formă rotundă detașabilă.
Așterneți o foaie de copt doar pe fundul tăvii. Lăsați pereții goi. Nu trebuie să îi ungeți cu nimic.
Ouăle trebuie să fie la temperatura camerei când le folosiți la rețetă.
Spargeți-le într-un bol încăpător. Adăugați zahărul și bateți amestecul cu telul preț de câteva minute, cât să se dizolve zahărul. Dacă vă grăbiți, așezați amestecul pe bain-marie și amestecați până când compoziția se încălzește.
Introduceți apoi mixerul în bol și mixați la viteză mare timp de 7-10 minute. Opriți-vă când compoziția a crescut în volum și arată ca o spumă tare.
Dați mixerul deoparte. Incorporați făină în două tranșe, prin cernere. Amestecați de data asta cu o lingură de lemn sau cu o paletă. Folosiți mișcări ușoare, circulare, de jos în sus, pentru a nu strica spuma.
Aprindeți cuptorul. Preîncălziți-l la 170 de grade Celsius. Setați-l la programul jos-sus.
Când cuptorul a atins temperatura indicată, turnați compoziția de blat în tavă.
Introduceți imediat tava în cuptor și lăsați blatul să se coacă circa 50 de minute.
Este indicat ca în primele 30 de minute să nu deschideți ușa cuptorului.
Dacă blatul nu crește cum trebuie, dați focul puțin mai mare. Dacă din contră, se rumenește prea repede, reduceți puțin focul. Reglați în funcție de cuptor.
Când blatul a crescut frumos și a umplut tava, opriți focul. Lăsați blatul în cuptor 10 minute, apoi îl puteți scoate.
Treceți cu marginea cuțitului pe pereții formei și desfaceți inelul pentru a scoate blatul.
Desprindeți foaia de copt și așteptați ca blatul să se răcească de tot.
Următorul pas constă în învelirea blatului cu folie alimentară. După 10 ore îl veți putea folosi la asamblarea tortului dorit.