New recipes

Tort Alex

Tort Alex

A wonderful cake, fragrant and very simple to make. Due to lack of time I used a countertop I bought but it can be replaced with a homemade pandispan countertop !!!

  • 1 wheat cake
  • 500 ml liquid cream
  • 50 gr grated chocolate
  • 1 can of peaches in syrup
  • 200 gr chocolate for decoration
  • 100 gr peanuts in chocolate

Servings: -

Preparation time: less than 30 minutes

Alex Cake Recipe Preparation:

We divide the top into three equal parts. We syrup each part with the peach syrup.

Place the first top on a plate. Garnish with whipped cream, diced peaches and grated chocolate.

Put on top of them, the second countertop and repeat: whipped cream, peaches and chocolate.

The third countertop is also placed. We wrap it with whipped cream. We decorate it with chocolate on the edges.

With the help of a posh, decorate with whipped cream and the top of the cake.

In the middle we put grated chocolate and around we put the peanuts in chocolate.

Refrigerate until ready to serve.


Diplomat cake

Hello! they are novices, what do they do with egg white cream. to mix with egg yolk cream and whipped cream? Thanks!

Hi, it's a small mistake, don't put the egg whites in the cream (only the yolks). So make a single cream of yolks and sugar, add milk and boil on a steam bath, then mix with whipped cream and gelatin (plus vanilla essence).

Thank you, keep up the good work, I'm delighted with the ideas and recipes!

HOW DO I PUT GELATINE IN CAKE, CREAM OR CREAM TO STRENGTHEN BEAUTIFULLY? I PUT THE GELATIN IN WARM WATER AND AFTER I PUT IT IN THE CREAM, IT COOKED. I USED 2 GELATINE ENVELOPES -KNOXORIGINAL, UNFLAVORED. HELP US HOW TO PREVENT COOLINGS! IT WAS WRONG WHEN I FOUND CREATED PIECES OF GELATINE IN CREAM. I DIDN'T DISSOLVE IT, I DIDN'T ADD IT WELL TO THE CREAM. THANK YOU.

With pleasure, but you really don't need so many thanks. It goes up to my head :)

It looks insane :), I will definitely try it.

With the appearance I see that I convinced you, now it remains to be seen how you will like the taste of the diplomat cake: D

Mmmmmmmmmm like, it looks fffffffff good, it's pleasing to the eye and exciting for the papillae, dear R: d.
Delighted, as with every post of yours.

Diana, I think we have a reciprocal relationship here :)) And I always love your comments)

Maybe you can post some recipes for caltabosi, sausages, something specific to the month. that also through your recipes I will find something special !! That if you have.

I'm a little comfortable to do something like that, so I don't promise anything :) Although now it seems to me that the idea of ​​making a few sausages is a bit smiling.

I tried too but it didn't work out. For one reason or another, my egg cream with bain-marie sugar did not harden. I beat the eggs well with sugar for about a quarter of an hour, I put milk, but when I put the cream (egg with milk) on the steam, its composition did not change at all (it remained as liquid). And I thought I should and I mixed the cream with whipped cream and gelatin. But from this mixture the cream (egg with milk) remained at the bottom of the bowl and the whipped cream rose to the surface. Can you tell me why? Va roooog. : o3

Yes, I can :) Unfortunately, you didn't boil the cake cream enough. I even mentioned in the recipe that after about 15 minutes of cooking the bain-marie cream will have to have thickened a little, but it seems that you missed it. It still happens, but don't forget that small details can make a difference - next time you will surely make the diplomat cake without any problems.

And if it takes more than 15 minutes to harden, what do I do?

You're not doing anything, Alex. Leave the cream on the fire until you notice that it starts to thicken. The 15 minutes are indicative, we do not have to take only after time - my electric stove heats up in one way, the stove in another way (even the gas pressure sometimes differs, especially in the winter months).

I also made the recipe ... about two weeks ago. I had the same problem with that cream of yolk + sugar + milk. I may fall asleep next to the stove until it starts to thicken. but G E N I A L came out! Tastes and easy.

I have always admired men who know and like to cook

Unfortunately, I'm not really admirable. I like to cook, but I don't know how to do it as well as I would like :)

you are modest, and I admire the men who cook, I would have liked k and my husband to cook but unfortunately he doesn't even make french fries

I try to be realistic, especially knowing that I don't actually cook as often as people think. And then you know how it is. If I stay in the kitchen, then I don't have time to do other household things that your husband probably does :)

I made it and it turned out delicious. I received praise from everyone :)) thanks for the recipe :)

You really don't have to, the praise received is only your merit)

Beautiful presentations, attractive blog! : D

I like your recipes, but please don't have any recipes without fats or fried foods.

There aren't many of them, but there are already dozens of good recipes without fat or fried on the blog. The difficult part is finding them, thinking that they are mixed among hundreds of other recipes, but you will surely discover them. :)

I also tried the cake, but I don't know why the yolks + sugar + milk didn't set at all. I kept them on the water bath for half an hour, but nothing. I do not understand why. I also tried a cream for another cake where I had to mix eggs + sugar DIRECTLY on the fire until it thickens - although I kept them DIRECTLY on the fire for 45 minutes, they didn't thicken. I'm wodering why?

Not being next to you to see exactly how you did it, you realize that it's hard for me to tell you why they didn't come together. But clearly something is wrong, because even a child knows that the egg coagulates if it is kept on fire :) And you say that you suffered it twice, the second time even keeping them DIRECTLY on the fire . I really don't know what to say. but some more experienced reader may "enlighten" us.

the recipe lacks starch or flour for the cream. yolk + sugar + milk become & vanilla quotsos & quot, not cream, regardless of the amount of gelatin that is added after.

Fortunately, the recipe images show how & quotgalbenus + sugar + milk & quot become & vanilla quotsos & quot only initially, and after they are cooked, combined with gelatin and stay in the fridge for a while they harden (and the image with the recipe ingredients does not show any flour). If I had made a "thick cream" with flour for the diplomat cake, then what was the point of gelatin. As the cream was "thick", it would probably have thickened even more if it had been kept in the fridge long enough. Finally, it's just an unverified presumption personally (it may not be strong enough to resemble the diplomat we know), which is why those without much experience in the kitchen (as I admit I am), they should follow exactly the above recipe, and if the gelatin is not expired or boiled too much, then the diplomat cake should come out perfectly.

I also made the cake, the first attempt failed because I probably mixed the hot cream with the whipped cream. So I threw everything away and started over. In the end, a super, good-looking and delicious cake came out.
Now I make the experienced and I ENLIGHTEN Mrs. Anonymous. I think he forgot to turn on the stove. I have no other explanation.

Roxana, I know it's not nice to laugh at someone else's trouble / failure, but there's no point in being hypocritical and not admitting that I had fun reading your comment.
I try to explain the recipes in as much detail as possible and to emphasize certain details that seem more important to me, precisely so that anyone - even those without experience in the kitchen - can successfully prepare that recipe. Even then, if someone is having problems, I try to help them and find out the cause together (because, in most cases, I noticed that the recipe is read diagonally or not enough attention is paid to the details - how it seems you have suffered it too with the first attempt at a diploma cake: P). But, in the case above, I really felt a little confused.


Important day for Antonia and Alex Velea! How their son, Achim, celebrates his birthday

Although the pandemic ruined global entertainment plans this year, some celebrities ignored restrictions and celebrated important events in their lives or children's lives. Antonia and Alex Velea are also in this category. Achim, the couple's youngest boy, turned 4 today and the two could not help but celebrate him with pomp and organize a party to suit him.

In an Instagram post, Antonia appears next to her son, Achim, both of them standing in front of a wall full of balloons, some of them even personalized with the little one's name and the age he has reached. The wishes did not take long to come, because Achim received messages from celebrities such as Andreea Esca, Minelli, Mircea Eremia or Nicoleta Nucă, who wrote to him on his birthday.


Alexandru Cirtu & # 8211 portrait of a happy perfectionist

Alex Cirtu is a man who knows what he wants. Although he is young, he already has a rich life experience, he has done a lot and he wants to do even more. He is a man for whom performance and a job well done are extremely natural, they come naturally. He works hard and does it with love and with an absolutely delicious humor.

And what else can we say about this warm smile? A man's eyes and smile say it all. I really like it & # 128578

And Alex tells us more about him, because he is one of the people of real value in Romania, a man who has something to say. & # 128578

1. Who are you, the man Alex Cirtu?

Many times I have asked myself this question. Although I am only 28 years old, I feel that many years have passed and I have managed to achieve a lot, in many different fields. I consider that so far I have been on a continuous journey that aimed to discover my own identity. I am an extremely cerebral, calculated and ambitious man. I have a justified pride and I help every time I have the opportunity or when someone asks me to do so.

I am very confident in everything I do and I do not engage in a project or a discussion if I am not prepared & ndash I consider that the biggest enemy of my own person is the lack of knowledge. I am loyal and attentive and I try as much as possible to listen to an endangered quality if you ask me. Perfectionism characterizes me and I am aware that I should weigh this characteristic, for the simple fact that so far I have not met a happy perfectionist. Perfectionism is extremely contagious and like fear, if you fail to keep it under control and use it constructively, it can become your biggest enemy.

2. What do you think is your greatest achievement as a human being. But professional?

The fact that I managed to marry a beautiful, understanding, smart, modest and very patient woman. I feel loved and I am also extremely happy. And professionally I wouldn't even know where to start. Although I am only 28 years old, I feel like at 40, not in the sense of physically exhausted, but more in the sense of a man who has managed to do a lot until this age. Professionally, there were so many memorable moments that I didn't even know what to start with. I would start with the first anthology of translated poems, published when I was only 24 years old, countless interpretive internships, the fact that I managed to work at one of the best private schools in Eastern Europe, participating in Masterchef, the culinary competitions won after, training with some of the best Chefs of the country, the culinary show, collaborations with newspapers, magazines and various specialized sites, culinary events and shows all over the country, from weddings of 350 people until you personally cook Michael Bolton and Princess Margaret or the personal Chef of the Ambassador of Greece. I managed a restaurant that had become a real success, due to the respect I always showed to customers, but also due to the quality of services. It was a very important stage in my life, I learned a lot from that experience - I learned to work beyond the exhaustion and understanding of many people. I learned what it means to be responsible or what it means not to sleep at night, to worry relentlessly, to want to be better, to help those around you, to be with your mind in 100 directions and with your eyes in other 1000. I lived on my skin which means & bdquofull house & rdquo so many times and not a few times I worked until they took me in their arms and took me to the hospital. I also cooked in a location with a flow of 5000 & ndash 6000 people a day, and I also cooked fine dining two meters from the client. Whoever was next to me knows me quite well and knows my ambition, that's why I will never allow anyone to put me in the same pot with many who have given chix in this industry, but are not afraid to walk upside down and make acidic comments.

Masterchef it changed my life. It was the beginning. Free Masterchef I wouldn't have been where I am right now. Let's put it this way: without Masterchef I wouldn't have had the opportunity to work so hard that I could be noticed and appreciated. The math is simple: Masterchef brought me on the bottle & ndash from there I managed. That's where the hard work began. Because if you don't stay up, you have no chance of breaking into this industry. And I had to learn a lot more in a much shorter time. The cruel truth is that when others went through the stages of washing dishes and cleaning plates, I published a dissertation and I was heading with sure steps towards approaching a doctoral program. I gave up a lot to develop my passion and to live exclusively from cooking. That's what I wanted to do and I feel that even though I overcame so many obstacles, I'm still at the beginning of the road. Thanks to Mona Segall first, she made her first contribution to changing my path in life, and then to all those who endure me every day & hellipcaci are pretty hard to bear & # 128578

The fact that I'm married to a finalist Top Chef saves me from cooking at home. & # 128578 That's about the truth. My wife cooks extraordinarily and very often I don't have room in the kitchen for her. I am extremely proud of her and I confess that I learned from her what determination means. She knows how to be sensitive and ambitious and pretentious and does not accept half measures. And that's what I really like about her.

At the moment I promote premium cooking appliances from super affordable ones slow cooker Crock Pot to cooking appliances Empty Source intended for connoisseurs and ultra enthusiasts. I cook, test, pose and style. In parallel, I have team buildings and culinary demos all over the country, the agenda is quite busy, I must admit. I also concluded a partnership with Rikado eggs, which I highly recommend & ndash come from ground-raised chickens, fed grain, and in each carton you will find my recipes. I am permanently invited to the show & bdquoIt is said that & rdquo on TVR 1, together with Mehrzad Moghazehi. And last but not least, I organize charity campaigns with various associations. I always try to make time to help even the least happy of us.

I want to open an online children's clothing store and who knows, maybe I will participate in another culinary contest ?! I miss the adrenaline:) I also received an offer to work in England, in a restaurant with a Michelin star. Although I felt extremely honored, I politely refused because I am aware that I have not yet reached this level. I read every cookbook that comes into my hand and experiment as much as possible. I consider that I am torn by this unjustified arrogance, succeeded by the wickedness with which many chefs are & bdquoinzestrati & rdquo. From anyone you can learn something & ndash I do not believe in & bdquoreteta this is done only so & rdquo and I never comment on a recipe or someone's ability to cook unless I tasted something cooked by that person.

I dreamed of a period of practice with my idol in gastronomy, Michel Roux Jr. He seems to me the God of gastronomy. Oh, I have so much to do and so little time available. I am very afraid that I am so preoccupied with my professional life that I will neglect my personal one. I want two children, happiness, stability and peace, and I'm sure I can't get the last two too soon.

I have great respect for all Romanians who have the courage and strength to work abroad. It is very difficult to be away from home. Besides this, the statistics show that the vast majority spend their money in the country, and that helps us a lot.

As for life in Romania, living seems more and more difficult to me. People are making more and more compromises and to be honest, I don't know how long they will last. It has become almost impossible to build a business from scratch and be successful. We are a country of corporations, malls, hypermarkets, banks, bookmakers and pharmacies. We are slowly and surely heading for the American "bdquovis", tasteless vegetables and fruits, injected and parainjected meats, false labels and semi-finished products, while falling prey to fast food out of sheer ignorance and convenience. I could talk a lifetime about the situation in Romania. I don't see much changing too soon. It is easier to indulge, to continue in an already developed trend, already on the market, than to try to do the right thing, which is right, for fear that you will not be able to support him physically or financially until the end.


Important day for Antonia and Alex Velea! How their son, Achim, celebrates his birthday

Although the pandemic ruined global entertainment plans this year, some celebrities ignored restrictions and celebrated important events in their lives or children's lives. Antonia and Alex Velea are also in this category. Achim, the couple's youngest boy, turned 4 today and the two could not help but celebrate him with pomp and organize a party for him.

In an Instagram post, Antonia appears next to her son, Achim, both of them standing in front of a wall full of balloons, some of them even personalized with the little one's name and the age he has reached. The wishes did not take long to come, because Achim received messages from celebrities such as Andreea Esca, Minelli, Mircea Eremia or Nicoleta Nucă, who wrote to him many years ago.


Alexandru Cirtu & # 8211 portrait of a happy perfectionist

Alex Cirtu is a man who knows what he wants. Although he is young, he already has a rich life experience, he has done a lot and he wants to do even more. He is a man for whom performance and a job well done are extremely natural, they come naturally. He works hard and does it with love and with an absolutely delicious humor.

And what else can we say about this warm smile? A man's eyes and smile say it all. I really like it & # 128578

And Alex tells us more about him, because he is one of the people of real value in Romania, a man who has something to say. & # 128578

1. Who are you, the man Alex Cirtu?

Many times I have asked myself this question. Although I am only 28 years old, I feel that many years have passed and I have managed to achieve a lot, in many different fields. I consider that so far I have been on a continuous journey that aimed to discover my own identity. I am an extremely cerebral, calculated and ambitious man. I have a justified pride and I help every time I have the opportunity or when someone asks me to do so.

I am very confident in everything I do and I do not engage in a project or a discussion if I am not prepared & ndash I consider that the biggest enemy of my own person is the lack of knowledge. I am loyal and attentive and I try as much as possible to listen to an endangered quality if you ask me. Perfectionism characterizes me and I am aware that I should weigh this characteristic, for the simple fact that so far I have not met a happy perfectionist. Perfectionism is extremely contagious and like fear, if you fail to keep it under control and use it constructively, it can become your biggest enemy.

2. What do you think is your greatest achievement as a human being. But professional?

The fact that I managed to marry a beautiful, understanding, smart, modest and very patient woman. I feel loved and I am also extremely happy. And professionally I wouldn't even know where to start. Although I am only 28 years old, I feel like at 40, not in the sense of physically exhausted, but more in the sense of a man who has managed to do a lot until this age. Professionally, there were so many memorable moments that I wouldn't even know what to start with. I would start with the first anthology of translated poems, published when I was only 24 years old, countless interpretive internships, the fact that I managed to work at one of the best private schools in Eastern Europe, participating in Masterchef, the culinary competitions won after, training with some of the best Chefs of the country, the culinary show, collaborations with newspapers, magazines and various specialized sites, culinary events and shows all over the country, from weddings of 350 people until you personally cook Michael Bolton and Princess Margaret or the personal Chef of the Ambassador of Greece. I managed a restaurant that had become a real success, due to the respect I always showed to customers, but also due to the quality of services. It was a very important stage in my life, I learned a lot from that experience - I learned to work beyond the exhaustion and understanding of many people. I learned what it means to be responsible or what it means not to sleep at night, to worry relentlessly, to want to be better, to help those around you, to be with your mind in 100 directions and with your eyes in other 1000. I lived on my skin which means & bdquofull house & rdquo so many times and not a few times I worked until they took me in their arms and took me to the hospital. I also cooked in a location with a flow of 5000 & ndash 6000 people a day, and I also cooked fine dining two meters from the client. Whoever was next to me knows me quite well and knows my ambition, that's why I will never allow anyone to put me in the same pot with many who have given chix in this industry, but are not afraid to walk upside down and make acidic comments.

Masterchef it changed my life. It was the beginning. Free Masterchef I wouldn't have been where I am right now. Let's put it this way: without Masterchef I wouldn't have had the opportunity to work so hard that I could be noticed and appreciated. The math is simple: Masterchef brought me on the bottle & ndash from there I managed. That's where the hard work began. Because if you don't stay up, you have no chance of breaking into this industry. And I had to learn a lot more in a much shorter time. The cruel truth is that when others went through the stages of washing dishes and cleaning plates, I published a dissertation and I was heading with sure steps towards approaching a doctoral program. I gave up a lot to develop my passion and to live exclusively from cooking. That's what I wanted to do and I feel that even though I overcame so many obstacles, I'm still at the beginning of the road. Thanks to Mona Segall first, she made her first contribution to changing my path in life, and then to all those who endure me every day & hellipcaci are pretty hard to bear & # 128578

The fact that I'm married to a finalist Top Chef saves me from cooking at home. & # 128578 That's about the truth. My wife cooks extraordinarily and very often I don't have room in the kitchen for her. I am extremely proud of her and I confess that I learned from her what determination means. She knows how to be sensitive and ambitious and pretentious and does not accept half measures. And that's what I really like about her.

At the moment I promote premium cooking appliances from super affordable ones slow cooker Crock Pot to cooking appliances Empty Source intended for connoisseurs and ultra enthusiasts. I cook, test, pose and style. In parallel, I have team buildings and culinary demos all over the country, the agenda is quite busy, I must admit. I also concluded a partnership with Rikado eggs, which I highly recommend & ndash come from ground-raised chickens, fed grain, and in each carton you will find my recipes. I am permanently invited to the show & bdquoIt is said that & rdquo on TVR 1, together with Mehrzad Moghazehi. And last but not least, I organize charity campaigns with various associations. I always try to make time to help even the least happy of us.

I want to open an online children's clothing store and who knows, maybe I will participate in another culinary contest ?! I miss the adrenaline:) I also received an offer to work in England, in a restaurant with a Michelin star. Although I felt extremely honored, I politely refused because I am aware that I have not yet reached this level. I read every cookbook that comes into my hand and experiment as much as possible. I consider that I am torn by this unjustified arrogance, succeeded by the wickedness with which many chefs are & bdquoinzestrati & rdquo. From anyone you can learn something & ndash I do not believe in & bdquoreteta this is done only so & rdquo and I never comment on a recipe or someone's ability to cook unless I tasted something cooked by that person.

I dreamed of a period of practice with my idol in gastronomy, Michel Roux Jr. He seems to me the God of gastronomy. Oh, I have so much to do and so little time available. I am very afraid that I am so preoccupied with my professional life that I will neglect my personal one. I want two children, happiness, stability and peace, and I'm sure I can't get the last two too soon.

I have great respect for all Romanians who have the courage and strength to work abroad. It is very difficult to be away from home. Besides this, the statistics show that the vast majority spend their money in the country, and that helps us a lot.

As for life in Romania, living seems more and more difficult to me. People are making more and more compromises and to be honest, I don't know how long they will last. It has become almost impossible to build a business from scratch and be successful. We are a country of corporations, malls, hypermarkets, banks, bookmakers and pharmacies. We are slowly and surely heading for the American "bdquovis", tasteless vegetables and fruits, injected and parainjected meats, false labels and semi-finished products, while falling prey to fast food out of sheer ignorance and convenience. I could talk a lifetime about the situation in Romania. I don't see much changing too soon. It is easier to indulge, to continue in an already developed trend, already on the market, than to try to do the right thing, which is right, for fear that you will not be able to support him physically or financially until the end.


20 carrot cake recipes to light up your palace

The carrot cake is enjoyed by many people, from children to the most experienced. It is an excellent choice to be served during breakfast or in the afternoon, and even as a dessert after meals and quick snacks.

For the pleasure of various tastes, it is a cake that can be made frequently, but not to fall into the routine, why not learn different fillings, toppings and ingredients that can be added to the recipe?

In addition to the fact that the cake is delicious, carrot has several benefits for our body, such as: improves vision has antioxidant action that helps prevent cell aging helps to make skin more beautiful and radiant helps to get tan faster and helps to infection prevention.

Below are 20 recipes for carrot cakes to suit different tastes and to benefit from its nutrients.

Simple, made in blender Simple Simple carrot cake with chocolate coating. Photo: Reproduction / The best restaurant in the world

1. Simple carrot cake with chocolate coating: it is impossible not to feel mouth watering with photos of this recipe! It has a fluffy dough, the topping is creamy and looks great.

2. Traditional carrot cake: with only 9 ingredients, it is possible to make this delicious and light carrot cake, which, in addition to being delicious, has an optimal color and is rich in vitamins.

3. Carrot cake with chocolate pieces: Simply a cake full of chocolate, with pieces of melted chocolate inside the dough and a wonderful topping.

With lots of chocolate

Carrot cake. Photo: Reproduction / The best restaurant in the world

4. Tortling carrot cake: mixing two recipes in one can surprise. Carrot dough carries chunks of chocolate in its dough. For those who really like chocolate, you can add that ingredient to the coating.

5. Carrot and chocolate cake covered with three milk: the mass of this cake is brown and not orange, because it takes chocolate next to carrots. The surface is made with condensed milk, cream, powdered milk and ice cream emulsifier. It's made in a mixer.

6. Carrot cake with chocolate pudding: the texture of this cake is very consistent. The dough is divided into two parts: the bottom, the carrot cake, the top, the chocolate pudding. It can be made in the water bath or in the conventional oven.

7. Carrot cake stuffed with brigadeiro: this option appeals to people who like very sweet cakes, because they take butter butter in the filling and on the lid. Which ends up making the recipe very caloric. To wear the filling, it ends up being a little more laborious, because it is necessary to cut the cake, to fill it. Surprise Amazing combinations

Carrot and coconut cake. Photo: Playback / Delights Here Home

8. Carrot and Coconut Cake: In addition to carrots and coconut, this recipe also has apple and dates in the dough, which leaves the cake with a very different traditional flavor. Because you don't have eggs and milk, it doesn't look so tall and fluffy, but it's still tasty.

9. Carrot cake with oranges: a mixture between two simple and traditional cakes. In fact, the predominant taste is orange, with a slight touch of carrot. The texture is sweet and looks sweet. În rețetă sunt oferite trei opțiuni de umplere: ciocolată, brigadeiro și presărat cu zahăr de glazură.

10. Tort de morcovi și nuci cu microunde: o alegere excelentă pentru cei care nu au timp să gătească, pregătirea acestui tort este foarte rapidă. Nu face făină de grâu, dar migdale, de asemenea, nu are zahăr alb, dar are maro.

11. Tort de morcovi cu fructe de mere și citrice: Combinația de mere, nucșoară, lămâie, portocală și esență de vanilie generează o aromă incredibilă de citrice. Sugestia este de a adăuga o cremă care se face cu brânză topită, zahăr și portocaliu. Tortul nu crește prea mult și devine maro, dar pentru gust, merită.

12. Morcov și scorțișoară: Morcovul amestecat cu scorțișoară este o combinație excelentă. Tortul are un miros delicios și o aromă ușoară, fără a mai menționa că scorțișoara aduce mai multe beneficii pentru sănătate.

Tort de morcov fără gluten.

13. Tort de morcovi fără gluten: în acest caz, făina de grâu este schimbată pentru făină de orez și se folosesc și stropi dulci. Așa cum se face în blender, este foarte rapid. Chiar dacă este făcută fără grâu, devine foarte umed și crește foarte mult.

14. Tort de morcov vegan: această rețetă nu ia ouă, nici lapte, nici gluten, nici soia. Pentru a înlocui oul, sa folosit mărul. Făina folosită este orezul, deci arată pufos, ușor și galben.

15. Tort de morcovi și migdale cu ganache de ciocolată fără gluten: Amidonul din cartofi este folosit pentru a face aluatul umed și pufos. Migdalele se combină foarte bine cu morcovul. Dacă doriți o opțiune mai sănătoasă, scoateți capacul ganache.

Tort de morcovi cu făină de porumb și ganache topping. Foto: Reproducere / Cel mai bun restaurant din lume

16. Tort de morcovi cu făină de porumb și ganache: în afară de adăugarea porumbului, această rețetă face și migdale și nucă de cocos rasă, care dau o aromă specială tortului. Pe măsură ce toate ingredientele sunt bate împreună în blender, este o opțiune foarte practică.

17. Tort de morcovi și nuci: nucile adaugă o atingere crocantă la tortul care are masa umedă, creând o textură foarte diferită de celelalte rețete. De asemenea, aduce suc de portocale, oferind o aromă de citrice ușoară.

18. Tort de morcovi cu nuci și date: acest tort ia multe arome diferite, lăsând un miros și o aromă foarte atractivă. În plus față de nuci și date, scorțișoară și nucșoară sunt de asemenea folosite, iar zahărul alb este schimbat în maro (galben). Aluatul devine mai maro decât rețeta tradițională.

19. Tort de mini morcovi cu înveliș de ciocolată: Poate fi făcut în orice ceașcă ai acasă, cum ar fi cupcake, brioșă și chiar pâine de brânză. După prăjire, puneți doar partea superioară și încântarea. Este o alegere bună pentru petrecerea copiilor sau pentru o întâlnire cu prietenii.

20. Tort de morcovi întregi: chiar dacă este o rețetă integrală, textura tortului devine umedă și delicată. Este nevoie de ananas, nuci și zahăr brun în loc de alb.

5 toppinguri delicioase pentru tortul de morcovi

Pentru a face tortul tău chiar mai gustos și mai frumos, poți folosi diferite topping-uri. Dacă doriți să faceți întotdeauna același aluat, schimbarea numai a siropului poate inova. Alegeți opțiunea care vă place și puneți-vă mâinile în aluat!

1. Ganache de ciocolată

200g ciocolată jumătate amară

200g cremă proaspătă.

  • Se taie ciocolata în bucăți mici și se pune într-un castron. Aduceți la foc o tigaie cu cremă proaspătă. De îndată ce începe să se baloneze pe marginea tăvii, scoateți tigaia din căldură și turnați smântână peste ciocolată. Se amestecă ușor până se topește toată ciocolata. După aceea, răspândiți-o peste tort. Dacă ați rămas, puteți să o păstrați în frigider într-o oală închisă.
  • 2. Acoperire de brigadeiro

1 poate de lapte condensat

2 tablespoons butter

  • ceașcă de pulbere de ciocolată.
  • Aduceți laptele condensat la foc cu unt și pudră de ciocolată, amestecați bine și gătiți timp de 5 minute. Apoi acoperiți doar tortul.
  • 3. Se acopera crema de branza

300 g (2 vase mici) de brânză topită

50 g (1/4 pachet) unt unsalat la temperatura camerei

  • 40 g (4 linguri) de zahăr
  • 3 lingurite extract de vanilie.
  • Puneți toate ingredientele într-un castron și amestecați cu o lingură până când totul este bine amestecat și încorporat. Acoperiți tortul.
  • 4. acopere scorțișoară

Scorțișoară.

  • Se amestecă cele două ingrediente și se presară tortul după ce este gata.
  • 5. Zahăr pudră

Stropiți doar pe tort și serviți. Dacă aveți forme specifice, puteți să-l decorați cu zahăr.

Videoclipuri: rețete de tort de morcovi

Vreți să urmăriți bloggerii cu mâncare în aluat și să vă inspirați să faceți un tort de morcovi la domiciliu? Apoi jucați și bucurați-vă!

Blender tort morcov, de Caio Novaes

Această rețetă este foarte practic și rapid! Toate ingredientele sunt amestecate în blender. Apoi coaceți și așteptați pentru prăjire. În timp ce așteptați, faceți vopseaua de ciocolată.

Tort de morcovi acoperit cu ciocolată, de Alex Granig

Beat ingredientele, cu excepția zahărului, a grâului și a pudrei de copt în blender. După lovire, adăugați în castron aceste trei ingrediente și aluatul. Se amestecă. Acum, pune-o la roast. Între timp, puneți toate ingredientele de sirop pe foc și amestecați până când acesta iese din fundul tigaiei.

Morcov tort cuddly, Tadeu Canal Rango

aceasta reteta toate ingredientele sunt bătute într-un blender, mai puțin zahăr și drojdie, care se adaugă la aluat într-un bol. După ce ingredientele au fost amestecate, luați să coaceți și să preparați siropul în timp ce așteptați.

Tort de morcov cu acoperire cu ganache, de Danielle Noce

Această rețetă este de asemenea făcută în blender. Toate ingredientele, cu excepția zahărului și a drojdiei, sunt bate în blender. Cele două ingrediente care lipsesc sunt adăugate cu aluatul într-un castron. Puneți amestecul într-o formă și coaceți-l. Pentru ganache, fierbeți glucoză sau miere cu unt, amestecați cu celelalte ingrediente și zdrobiți.

Tort de morcovi ușor, de Lucilia Diniz

Ingredientele sunt bate în blender, minus grâu, care este adăugat cu aluatul într-un castron. Puneți aluatul într-o formă unsă și luați-l să se coace. Între timp, faceți siropul de ciocolată.

Tort de morcov în cuptorul cu microunde, de Mariana Torres

Aceasta este o reteta foarte rapida si practica! Aluatul este fabricat în blender și introdus într-o formă adecvată pentru utilizarea în microunde. După asta, puneți-l pe ea timp de 8 minute.

Tort de morcov cu budincă de ciocolată, de Marcela Perez

Aluatul de tort se face în blender și se pune într-o formă de budincă uns. Următoarea aluat de budincă este făcută și în mixer și a adăugat forma care se găsea deja cu aluatul de tort. Forma de budincă este acoperită cu folie și lipită într-o formă mai mare, cu apă înăuntru și luată pentru a se coace într-o baie de apă.

Tort de morcovi vegan, de Paula Lumi

Pregătirea acestui tort este foarte simplu. Un morcov este bătut în blender împreună cu semințe de in, apă, extract de soia și ulei. Următorul pas este să adăugați făinii de grâu în masă, zahăr și oțet. Apoi puneți-o să coaceți și să vă bucurați.


Video: Vandelux - Matter Of Time feat. Alex Maher (October 2021).