Strawberries, cleaned of tails, washed and cut, mix with 50 g of sugar and set aside.
Butter, sugar and vanilla essence are mixed. Incorporate eggs, one by one. Add salt, 9 tablespoons of milk, flour and baking powder and mix.
Divide the dough into two equal parts.
* I had two bowls the same. I weighed the empty one. I weighed the one full of dough and lowered the table of the empty one, then I divided the rest by 2 and so I found out how much dough I have to put in the empty one.
In one part of the dough incorporate 50 g of coconut flakes, poppy seeds and 200 g of strawberries.
In the other part, incorporate 50 g of coconut flakes, cocoa, a tablespoon of milk and 200 g of strawberries.
In a tray greased with oil and lined with baking paper, form a pile of each dough, alternating, then put the rest of the strawberries on top. Put the tray in the oven until the cake passes the toothpick test.
Elena's kitchenToday is a great holiday for Orthodox and Greek Catholic Christians: the sacrifice of the 40 believers in Sevastia (Armenia). Everyone in the culinary blogosphere competed to show how martyrs do or to mention this holiday. As I was very concerned, I didn't take too many pictures, but I will show you the martyrs in the two forms I know.
Both variants look very good. I only ate from that one from Moldova, in the two years I stayed in Iasi, and I only found out about martyrs in general for a few years. They are not made in Transylvania.
Beautiful looks, let's go to the kitchen to pop one. Have a nice evening! Cami
Martyrs. Honestly, I completely forgot about this day. I was very caught up with Stefan's first celebration. I ate both, but honestly I don't really like the cooked ones, these are like in Moldova. As in Moldova, it comes to my mother to do the same, and we are in Transylvania.
Anyway, the pictures are very appetizing.
Thanks for the appreciation for my flyer. Kiss you.
Oh, Little One, thank you. But I only deserve it for those in syrup. Although I only like those with honey, I can't ignore everyone's opinions. I really didn't know that they don't do it in Transylvania, I thought that Greek Catholics do and they should have been known.
Cami, I'm glad I made you want to pop one more! Does your husband like you, ignoring the religious significance of these cakes? A nice evening to you too!
Diana, I saw Stefan in some pictures. He's become a big boy, and he's very handsome! I think you're very proud of him. And the butterfly-cake looks fantastic and I envy you - in a good way! - that you can imagine something like that. Have a beautiful spring and many joys!
How good it looks. I did it too (from the Moldavians as well, there I have the roots: P), but I don't know how it is that the walnut disappeared from the closet (I gave the thief in general pursuit :))), so I sprinkled walnuts. of coconuts ..
You should know that I was thinking about this too .. the whole blogosphere smells like martyrs :))
I have been acquainted with those in the juice since I moved to the capital, but I don't really like it ..
Hi, Elena Toma, greetings from Resita, I laughed with tears when I read the comment sent on my blog in Russian. I understand that you know Serbian (google) but instead of writing Serbian you wrote Russian. I laughed so well after reading the comment and I'm glad of the comment in Russian. I was in a good mood. I look forward to the comment from a lady who knows how to joke. How boring it would be without laughter, smiles and happiness.
Monday, December 21, 2015
Tiramisu with mint and pink biscuits
Tiramisu cake& # 160is a traditional Italian dessert, a very delicious dessert and appreciated by Italians and not only.
What sets it apart from these other desserts is that intense coffee flavor that can't be confused. Another key element to this cake is the wonderful taste of mascarpone cheese and the aroma of biscuits. Put together, these ingredients always manage to caress our taste buds.
This delicious cake was called the Tuscan Trifle and was prepared for the first time in Siena, a town in Italy. The reason for its preparation was a visit that Grand Duke Cosimo III of Medici made to that area. He seems to have been so pleased with that dessert that he wanted to take that recipe home with him to Florence. Another legend about this dessert is that it was prepared for the first time in the city of Treviso. However, the origins of this dessert seem to be quite vague because some say that it was originally from Venice. Why? The reason is as simple as possible, the courtesans from Venice wanted to be as energized as possible before the next love affair they had. & # 160
Another story tells of a pastry chef from Turin who made a dessert for Prime Minister Camillo Benso Conte de Cavour. Because the importance of such an event was too great for the young pastry chef, he wanted a dessert that would be in line with the political leader, a political leader who wanted at that time the unification of the entire Italian territory. Another myth says that the savory dessert was cooked in Treviso at the famous El Toula restaurant. However, researchers tend to believe that he appeared on Italian territory, Siena.
Even today, the origin of this culinary delight has not been finalized, due to the fact that several regions of Italy dispute the paternity of this cake. Here we can mention: Venice, Lombardy, Piedmont or Tuscany.
So all the stories about this wonderful dessert are some pinker than others. What everyone knows is that Tiramisu is truly an Italian dessert that we can find in all the menus of respected restaurants around the world.
- 250 gr of mascarpone & # 160
- 1 tablespoon gelatin
- 10 cl of homemade mint syrup - & # 160reported here
- 3 eggs
- 30 pink biscuits from Reims
- 2 glasses of coffee
- 60 gr of dark chocolate chips
- it was mint
Imperial guguluf with raisins and shit
It's a holiday recipe discovered in a cookbook bought in Prague:
The cuisine of the Habsburg imperial court represents six hundred years of history and civilization and an empire stretching from Lake Constance to the shores of the Adriatic Sea.
I chose the recipe & # 160Guguluf & # 160Delicious& # 160. very easy to do, I recommend it is a delicacy
Guguluf & # 160it is a cake with a characteristic shape (resembling a turban), covered with raisins, prepared in a special ceramic mold. Guguluful is a specialty from Alsace, Austria, the Czech Republic and southern Germany.
The origin of the word guguluf is the German word Gugelhupf or Gugelhopf, where Gugel means & # 8222capula & # 8221, & # 8222scufie & # 8221, fashionable in the Middle Ages in Germany, and Hupf (Hefe) means & # 8222drojdie (de panifica) . Some believe that the German name Gugelhupf comes from the German word Kugelhut, where Kugel means & # 8222bilă & # 8221, & # 8222Bulgar & # 8221, and Hut means & # 8222hair & # 8221.
170g soft butter
200 g cream cheese
100 g powdered sugar (140 g in the imperial recipe)
1 sachet of vanilla sugar
1 packet of baking powder
280 g flour
40 g raisins
40 g shit (sliced almonds in the imperial recipe)
30 g chocolate chips (optional)