First I started with countertops, it's a bit of care to bake them individually, but I wanted to have more countertop textures.
Top 1 with walnut: Cake shape with a diameter of 28 cm, lined with baking paper, only on the bottom of the form, because it is not a high top. I mixed the egg whites with a pinch of salt well, then I added the sugar and I mixed until I obtained a strong meringue, I also added the yolks and I incorporated them with slow movements from the bottom up. At the end I incorporated ground walnuts and flour, using slow movements from bottom to top. I put the composition in the shape of a cake and shaped the preheated oven at 180 degrees (electric oven) for about 10 minutes. Being a thin top, it bakes quickly. Remove from the pan and leave to cool.
Top 2 white. I mixed well the 2 eggs with a pinch of salt, I added the sugar and I mixed until the sugar is melted, I added the oil and finally the flour and I mixed for about 2 minutes. I lined the cake tin with baking paper, put the composition in the mold and baked the mold for about 10 minutes. Remove from the pan and leave to cool.
Top 3 with walnuts and cocoa. I mixed the 2 eggs with salt powder and sugar until the sugar melts, then I added ground walnuts, flour and cocoa and I mixed for about 2-3 min. I have the cake-shaped wallpaper with baking paper, I put the composition in the shape and I shaped it in the oven for about 10 minutes. Remove from the pan and leave to cool.
Top 4 white. I mixed well the 2 eggs with a pinch of salt, I added the sugar and I mixed until the sugar is melted, I added the oil and finally the flour and I mixed for about 2 min. Remove from the pan and leave to cool.
Top 5 with walnuts. I mixed the egg whites with a pinch of salt well, then I added the sugar and I mixed until I obtained a strong meringue, I also added the yolks and I incorporated them with slow movements from the bottom up. I put the composition in the shape of a cake and baked it for about 10 minutes. Remove from the pan and leave to cool.
Syrup: I let the cherries thaw and drain the syrup. I boiled the syrup obtained with 2 tablespoons of sugar, then let it cool.
Cream: Sweet cream for cold cream from the fridge I mixed it with 4 sachets of vanilla sugar, I mixed until I got a firm cream. Cream must be over 30% fat. I put the obtained cream in the fridge and took it out when I started making the creams.
Cherry cream 1: I thawed and drained the cherries together with the sugar until I obtained a puree. I transferred the puree to a stainless steel bowl, I added the 2 yolks. Separately I put the gelatin sheets to hydrate in cold water. I placed the bowl on a steam bath and mixed for about 3-4 minutes then I added the chopped chocolate and mixed until the chocolate melted. I took the bowl from the steam bath, squeezed the gelatin well and incorporated it into the cream, then I added 100 g of whipped cream. After I made the cherry cream I dressed the cake form in which I baked the tops in food foil and I placed the top 1 with walnut, I syruped it, but very little and then I poured the 1 cherry cream, I shaped it in the freezer for about 1 hour. After the cream hardened, I started making cream 2.
Mascarpone cream and caramelized condensed milk: I mixed the mascarpone and whipped cream for about 3 minutes. I hydrated the gelatin sheets in cold water. In a stainless steel bowl I put the 2 yolks and the caramelized condensed milk, I mixed well and then I put the bowl on the steam bath, I added the chopped chocolate and I mixed until the chocolate melted. I took the bowl from the steam bath, I squeezed the gelatin well and I incorporated it in the cream, I incorporated the obtained cream in the mixture of mascarpone and whipped cream. I took the cake form out of the freezer and placed the white 2 top, I syruped it very little then I put 2 mascarpone cream with caramelized condensed milk. I reshaped the freezer for about 1 hour. After 1 hour I started to make 3 cherries cream.
Cherry cream 3. I thawed the chopped and drained cherries together with the sugar until I obtained a puree. I took the cake form out of the freezer, I placed over the top 3 cocoa and walnuts, I syruped it very little then I put 3 cherries cream. I put the form back in the freezer for about 1 hour. After 1 hour I started to make 4 mascarpone cream with caramelized condensed milk.
Cream 4 mascarpone with caramelized condensed milk. I mixed the mascarpone and whipped cream for about 3 minutes. I took the form out of the freezer, I placed the 4 white countertop, I syruped it a little, I put 4 mascarpone cream and caramelized condensed milk and I gave the form to the freezer for about 30 minutes, after 30 minutes I took the form out of the freezer and I put the last countertop, the 5 walnut countertop, a little syrupy. I put the form in the fridge and left it until the morning when I started to decorate the cake.
Garnish cream: In a bowl I put sour cream, mascarpone, caster sugar and ness and mixed until I got a firm cream.
I took the cake out of the fridge, took it out of the mold and placed it on a plate and then decorated it as it went through my head. I wasn't very inspired this time, probably because I'm an unbearable, foggy and rainy grandmother .... :))))))))))))))))))))))))))) I hope to please the celebrant. Happy birthday, Anka!
Dessert Cake Anka - Recipes
I grew up, I suppose, realizing that British cuisine did not have the best reputation in front of other countries and that we were overshadowed by French cuisine. British cuisine was ridiculed and somehow I grew up with that image. I know now that, in fact, here in the UK we have plenty of quality seasonal produce from the sky, land, rivers and the sea. We also have wonderful traditions throughout our territory in terms of regional cooking. The British are blessed with a fine sense of humor and the ability to amuse themselves. I must have grown up with the famous jokes about the ‘British Railways’ and their awful pork, tea or toast pies combined with the late trains! A story from the National Railway Museum blog made me smile: 'How British Railways limited butter to its sandwiches and other stories from the station' (https://blog.railwaymuseum.org.uk/how-british-rail -limited-the-butter-on-its-sandwiches /)
I also grew up watching the Wimbledon tennis championships on television, during which time the best strawberries and cream were served at home, with a sense of decadence and pride. My mother and father grew up in working-class families, my mother in Norfolk, surrounded by farmland with pigs and turkeys, and my father in the Welsh hills and valleys surrounded by sheep fields. Their wartime childhood, with limited resources and simple cuisine, influenced their attitude towards food and made them practice zero waste. My mother once told me that "drip bread" & # 8211 which was fat from chilled meat and spread on bread & # 8211 was a rare and sought after delight. A ‘delight’ that I found outrageous as a child!
Both of my parents aspired to be part of the middle class, so they got the education they needed to become teachers. They met while teaching at a school in Lancashire, in the north of England, and worked hard to own their own home. My first home with my parents was in Glasgow, Scotland, and my second home with them was in Weybridge, Surrey, a very rich place. The food I grew up with was prepared by my mother. Many of the recipes come from a book provided by my father when they first met! It was a simple British cuisine, usually meat and two vegetables, almost always served with peeled potatoes and always followed by a dessert, either homemade or bought. I had a living room with a long, slender oak table that had belonged to my father's parents. His father's place was at the head of the table. My mother sat down to eat long after we started.
On weekdays, dinner was served at 18:00. The plates were preheated, as my father had to receive the very hot food. Our meals often involved boiled potatoes, as I mentioned earlier! Favorites were the casserole of lamb with carrots and herbs, grilled pork chops with apple sauce, Shepherd's Pie with crispy puree on top, homemade fish sticks with chips and peas with ketchup, and casserole of minced beef (Bolognese) served , again, with boiled potatoes.
The salad was not considered food !!
On Saturday mornings I was doing gymnastics workouts. Romanian Nadia Comaneci was the hero of my childhood. After that I went to lunch at a club associated with my father's service. They had a kind of restaurant & canteen and I always ordered fried chicken breast, french fries and cola, followed by ice cream. Or, sometimes, we would go home instead, where my father would bake some steaks with a whisk and my mother would make french fries.
On Sundays, my mother and father went out in the morning: my mother played tennis, my father played golf. We always had a traditional Sunday lunch, each week having a different meat that was fried and served with french fries, seasonal vegetables and sauce, depending on how they matched.
Week 1 & # 8211 fried chicken with breadcrumbs
Week 2 & # 8211 beef steak (overcooked) with horseradish sauce
Week 3 & # 8211 homemade lamb steak with mint sauce
Week 4 & # 8211 fried pork (dried) with apple sauce.
Pork was my least favorite. When the meat in question was ready and ‘rested’, my father was called to the kitchen to cut the meat with the special knife and fork passed on to his family. The food was placed in the kitchen on individual plates before being brought to the table. Unlike other crops, in our country there is no communal table service, except for the sauce and complements such as salt and pepper.
My brother and I didn't eat much breakfast. Maybe my brother Mark was getting another bowl of cereal or a slice of toast, but nothing substantial. I never felt hungry before 11 in the morning and for the most part I remained so today, with one very rare exception. I don't remember your breakfast ever being encouraged. Definitely never encouraged as a social aspect, to sit at the table together. For my parents, however, breakfast was a ritual. Dad woke up before his mother and went downstairs. He made a pot of English tea and carried a cup up the stairs to give to his mother in bed every day of their lives together. My mother served hers with milk and a cube of sugar! I think that was kind of a condition of their marriage !! A good deal, if you ask me! Then my father would go back to the kitchen and have tea alone and a bowl of cornflakes, followed by ham, eggs, mushrooms and sometimes french fries or french fries and all washed down with even more tea. He used to eat on the kitchen counter.
At 7 in the morning my father left to take the train to London where he worked and I said goodbye to my parents' bedroom window. Soon after my father leaves for work, my mother goes down to the kitchen in her robe to have breakfast, alone again. He ate an orange cut into quarters or a half-sliced grapefruit, followed by toast with butter and his wonderful homemade marmalade, which he made once a year in January, in a small special jar for jam. Sometimes he ate ham and eggs. Then she put warm rollers in her shiny, shoulder-length black hair and created an immaculate hairstyle from the 1970s before going to work where she worked as a high school teacher.
Occasionally I also ate toast with marmalade and to this day they remain a source of comfort that I save for days when I feel torn down. In those mornings, tea with toast and jam works wonders! Until the last few years, my mother offered me a jar a year, in January, which I carefully enjoyed until the following year. But she doesn't share the recipe with me, so now I make my own jam.
I didn't drink (black) tea until I became an adult, although many children in the UK used to drink it. Now I occasionally drink gray tea with milk and honey, which is very unconventional, but delicious!
I attended a kindergarten in Glasgow, but I have no recollection of the times when meals were served, which is why I suspect we were going home at noon. I didn't like being there and that can be a factor! However, from the age of four, when we moved to Surrey, in the south of England, we had lunch at primary school. I remember jars with different shapes of pasta and spaghetti that were going to be learning tools in the classroom. My friend Teresa and I were throwing ourselves at them! I also remember that we used to bring a clementine or a satsuma for the break, and together with Teresa I would slice them and “cook” them on the outside heat generator !! Grilled clementine. Yum!
Elementary school seemed pretty boring to me. The only useful lesson was when we grew sorrel in some cups for a few weeks, then came the magical day when we had to pluck sorrel and make sandwiches from its leaves during class! It actually seemed like the most delicious thing I've ever eaten & # 8230 I think it was even butter spread on that hard slice of white bread! In those days, school meals were served across the street, in a dining room with a serving hatch.
My mother was told not to choose to eat too much.
However, the hot puddings and sponge cakes were acceptable and I even remember losing my second tooth deep in the sponge cake with chocolate cream!
When I turned seven, I started going to junior high school, which was a Catholic convent school (although my parents were not Catholic). Continuing not to eat breakfast, I took with me an apple or the famous oxo beef cube  that I kept in my pocket and that reached me until noon & # 8230 Sticky and crushed in my blazer pocket, this joy umami was a heavenly comfort that I licked directly from its silver shell during the break, on cold days. This was followed by the disgusting smell of the dining room in the monastery. The nuns served a variety of groceries, including soup, semolina and a hell of rice pudding, served with a pile of strawberry jam tossed on top.
Fortunately for me, in the gym there was a gymnastics school club, which fed me much more, beyond these tasteless lunches & # 8230 There was also a kiosk where until 19:00 I could buy a bag sea of potato chopsticks flavored with salt and vinegar, so everything was OK In addition, the local candy store was a must for snacks and post-school snacks.
At home, in the late seventies and early eighties, dinners, especially on special occasions with relatives or friends, were heavily influenced by the latest culinary trends. It started with shrimp cocktails served in glass cups or half a grapefruit fried with brown sugar (very strange!). There were exotic dishes that my mother experienced during this period, such as Greek moussaka. This was something I could really relate to, but only as an adult did I discover my Mediterranean roots. My mother always had a ‘sweet tooth’ and specialized in puddings and desserts, perhaps influenced by fashionable and well-loved writers with TV shows such as Delia Smith. My mother started experimenting in the kitchen, especially on Saturdays. He made Alaska cakes, meringue and lemon pies, delicious ‘trifles’  that we ate straight from the spoon in the fridge! Oh, my mother's trifle was so delicious & # 8230pandish soaked in Madeira wine, with canned peaches, layers of whipped cream and chopped raspberry jelly on top. Adorable! He also made an ice cream cake with chocolate, which was then melted with milk chocolate mixed with crushed digestive biscuits and then put back in the fridge.
These magical summer days in the 70's were some of the happiest days of my life. It was hot days and the air was full of cute ladybugs and beetles landing in our garden. We used to go to a local farm where we could pick fruit and choose blackberries, raspberries, strawberries or currants. What we didn't eat on the spot was weighed and paid for. At home, my mother washed them and carefully chose among the fruits and then dried them before freezing them for the winter. And oh, the blackberry and currant pies & # 8230 or the delicious crumbly hot pies  with apples and blackberries, served with melting ice cream.
Pancake Day or Forgiveness Tuesday
Forgiveness Tuesday is a Christian holiday, very popular in England, which marks the beginning of Lent by consuming the remaining milk and eggs. Our house was no exception! We look back from school, and our mother used to make us pancakes. My brother and I would sit at the table and our mother would bring us pancake after pancake until we were full and couldn't eat. Mark holds the record, yet he is my older brother! My record of four pancakes is pretty good even now! We always ate them with freshly squeezed lemon juice and white sugar. We didn't roll the pancakes, we ate them flat, with a knife and a fork.
We were not a religious family. My parents were vaguely Christian, but they held traditional holidays. Easter Sunday was a day when we woke up to the small baskets full of chocolate eggs hanging on our bedroom doors! Chocolate eggs filled with coffee were my favorites. Then I had family meals with my aunt and uncle and cousin Peter, such a long and boring meal. At these gatherings, children were to be "seen and not heard" and to sit and tolerate the boring conversations of adults.
Christmas was a little more lively and more enjoyable for us kids. My mother prepared in advance, in a very organized way. Knit a Christmas sweater for Dad long before. Every year, a slightly different shade of blue! The Christmas tree was always decorated for my brother's birthday on December 9th. The presents were wrapped and placed under the tree and congratulations hung on the railing of the stairs.
My mother always made her Christmas pudding  filled with suet , alcohol and dried fruit. He also made a huge, square cake with fruit and a thick layer of marzipan, decorated with white icing representing winter figurines and Christmas trees. He also made minced pies  and brandy butter that you put under the lid of the pie and melted in your mouth or delicious homemade sausage rolls and wrapped in crispy and crumbly dough. As I write all this, I realize what a wonderful house cook my mother was. However, the kitchen was very much her territory and creative space, where there was no room for me.
Occasionally, I could spin or lick a spatula while sitting on the little orange chair.
On Christmas Eve, the adult neighbors were invited for drinks and cherries, and the chopped pies were spread among the guests. On Christmas morning we woke up to discover a sock hanging on our bedroom doors! The moment I had been waiting for a whole year. Small gifts and chocolates stuffed in the sock. I would open mine in bed and then the "extreme prize" clementines hidden at the bottom of the sock. A sharp and sweet taste.
While I was sitting comfortably in bed, surrounded by wrapping paper and the aroma of orange peels, my mother was already in the kitchen! It was 7 o'clock in the morning and he had a baking turkey and a steaming pudding. Lunch was served ceremoniously at 1:00 pm with the same Aunt Jose, Uncle Noel and cousin Peter. My mother walked to the end of the earth, covering the table with red candles and mistletoe. There were also Christmas firecrackers to shoot, filled with silly paper hats to wear and jokes to tell. There were glazed animals or other fascinating objects in them. With the crackers, our celebration began together.
Most of the Christmas food was not to my liking as a child.
I never liked the meat filling or the Brussels sprouts.
And I didn't even like the Christmas cake or the minced pies or the Christmas pudding!
Only fried turkey, french fries and bread sauce were my favorites!
After lunch, we all went around and played board games. Or I was going for a short walk through the winter cold. Then, as if there wasn't enough food, my mother puts the table back and puts beautiful candles everywhere!
Sandwiches with breadcrumbs and turkey sauce (oh yes, please!)
The chopped pies and the dreaded Christmas cake all appeared from somewhere.
The turkey sandwich and breadcrumbs would have been enough for me!
In the end, the relatives left and we thanked the parents for our Christmas toys and gifts.
When I was 10 years old, I was highly valued by the junior school and my beloved gymnastics club sent me to a very academic high school, only for girls. Not only did I have to change my navy-blue uniform to a combination of red and gray, with high-waisted pants, but did school meals get worse?
I will never forget the first lunch there. We were brought into a dining room with a strong echo and we gave round tables for eight people, being destined to spend lunch together for the next five years! The ladies in the kitchen showed up with carts and plunged a huge metal tray into the center of our table. Gray and oily beef burgers, topped with fried onions in oil, looked down on me from the tray. Was it true? Buns without buns. What the? & # 8230. mashed potato powder?
But as our friendships grew and deepened, we learned to enjoy our time together. Teenage giggles and jokes were split between chocolate pudding and egg cream with pojghiţa formed on top or the unfortunate salad of marinated herring rolls that only Heidi dared to eat! Once every two weeks, we took turns enjoying the splash of meatballs in the huge glass bowl of the salad with the back of the serving spoon. Oh, how happy he was! Friday with fish and french fries was decent & # 8211 especially the potatoes. When I turned 14, we were moved to a long table on the other side of the dining room. Our appetites were high now, growing so much. I used to have a sandwich for the morning breaks, but it was never enough, so my dear friend Julia Richards generously shared her snack with me. He brought two crispy slices of rye bread (ryvita), which were wrapped in peanut butter or butter and pots. After being wrapped in plastic wrap, they lost their grit until the break, but were particularly curved and chewy. Oh, happiness!
So the summer of 1986 came and went. & # 8230 In September 1986, at just 16 years old, I moved to London where I received a scholarship to dance school.
New adventures appear & # 8230 Will follow!
 Salted and flavored cube used in the UK as a base for soup or food.
 English dessert with fruit, biscuits syruped with wine, egg pudding and vanilla, served with whipped cream on top.
 A type of English pie, baked in the oven, with fruit at the base and a crispy, crumbly oatmeal dough on top.
 A British dessert, specific to the Christmas series. It is a cake with dried fruit, which traditionally contains 13 ingredients to symbolize the presence of Jesus and the 12 apostles.
 A pie of English origin, filled with dried fruit and spices, specific to Christmas.
The mysterious appearance of & # 8220Napoleon & # 8221
There are several variations of where this wonderful recipe came from:
- According to the first version, it was invented in Moscow in 1912. Making a cake was scheduled for the centenary of the victory in the Patriotic War of 1812. They named the dessert in honor of the French emperor Napoleon Bonaparte, who lost this battle. And it was served, cut into triangular pieces, symbolizing French.
- According to the second version, the delicacy recipe was created in Italy, in the city of Naples. It was originally named after the city & # 8220Napolitano & # 8221, and over time the name was slightly distorted and transformed into & # 8220Napoleon & # 8221 known to us.
- According to the third version, the dessert was named by the French, also in honor of Napoleon Bonaparte. Legend has it that a husband found the emperor with one of the servants of honor and the ruler, to justify the piquant situation, said that he dictated the cake recipe. The next day, all of France ate a treatment according to the emperor's prescription.
The versions are different and which of them is true now I do not know, the main thing is that this delicious cake was invented.
|flour & # 8211||600 g|
|unt & # 8211||400 g|
|eggs & # 8211||2 pieces.|
|cold water & # 8211||150 g|
|vinegar & # 8211||3 tablespoons. spoons|
|sare & # 8211||pinch|
|milk cream & # 8211||1 l|
|cream sugar & # 8211||400 g|
|yellow cream & # 8211||8 pieces.|
|cream flour & # 8211||100 g|
|vanilla for cream & # 8211||for taste|
|Cooking time: 720 minutes||Calories per 100 grams: 328 Kcal|
It's time to move on from words to deeds and start cooking a classic & # 8220Napoleon & # 8221 cake with a step-by-step recipe.
- The first step is to mix eggs with a pinch of salt, whipping is not necessary, it is enough to mix the yolk and protein in one meal.
- In a separate bowl (glass), mix cold water and vinegar, pour the mixture into the eggs and mix well.
- Pour all the flour on the prepared surface (it can be a kitchen table). Put the butter on the flour. It must first be crushed (can be grated) or simply cut into small cubes.
- Mix the flour and butter. Some people do this with a knife, such as cutting or cutting oil, but you can handle it with your hands.
- Make a well in the flour and, without slowing down to mix (cut with a knife), add water with eggs, knead the dough.
- The consistency of the dough should be steep, delayed behind the table surface, if necessary, you can pour more flour into small portions until you reach the desired result.
- Cut the dough into 10-12 parts, roll into balls, fold into a bowl, cover with cling film and remove for a few hours in the cold.
- It's time to bake the cakes. To do this, we reach from the refrigerator tray. Rotate the dough balls with a rolling pin on a rubbed surface in a thin layer, about 3 mm. Using any shape, be it a lid or a plate, cut circles.
- Place a baking sheet, covered with parchment, and make sure you have made holes with a fork around the perimeter.
- Bake in a preheated oven at a temperature of 180 degrees for about 10 minutes, the cake should be slightly browned. We do the same with all the balls. After baking the cakes, it cools down.