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leaf: Bring water to a boil, add sugar and leave on the fire until it becomes a syrup. Meanwhile, mix the egg whites until firm, then pour the hot syrup. When they are shiny, add the yolks one by one, then the melted and cooled butter, the lemon peel and the salt powder. Put the mixer aside and with a spoon mix slowly from the bottom up putting the sifted flour. The composition is poured into two round trays of the same size on a baking sheet and put in a ventilated oven 20'-25 'at 180 °.
When baked and cooled, one countertop is cut in two horizontally, and the second vertically in a semicircle on both sides of the countertop, so that two equal hemispheres (ears) and the middle part of the bow tie result.
Cream: Make a syrup again from water and sugar in which cocoa is added (if you want white cream, melt 100 gr. Of white chocolate in syrup), cool and incorporate into the whipped butter. Put the cream in the middle of the worktop and cover with whipped cream on top
The decoration remains at your discretion. For the butterfly cake, cut the top in two steps horizontally and vertically. I hope you like it.
For the tops: whisk the egg whites with the mixer, with a pinch of salt, gradually add the sugar, then the yolks, the oil, the baking powder and the flour. The composition is poured into two smaller round cake shapes (or two pans, mine were 17 cm in diameter) so that they both fit in the oven (or bake one at a time). Place in the preheated oven over medium heat for about 10 minutes. Leave to cool.
For the syrup: it is prepared from water and sugar, it is left to boil for about 5 minutes, it is removed from the heat, the rum essence is added and it is left to cool.
For the cream:
Melt the white chocolate on a steam bath, pour into a bowl. Melt the milk chocolate and pour into the bowl earlier. Leave to cool. Add the mascarpone cream and liquid cream, ness, vanilla sugar and powdered sugar and mix all with the mixer. If you like it sweeter, add more sugar, but it seemed balanced due to the chocolate.
Decoration and assembly: cut each sponge cake into two sheets (they have grown enough to be cut this way). For the bunny shape: one countertop stays round, and the second one cuts off the ears, and what remains will be the bow.
Beat the liquid cream with the mixer until it becomes creamy and thick.
Syrup and fill the cake with cream, setting aside about a quarter for decoration. Garnish the bunny with cream and whipped cream, sprinkle a little pink sugar on the ears. For the bow, it is also decorated with colored candies, rolls with hazelnut cream, and for the brooch on the bow, a little cream is used, a wafer flower and a sugar popcorn.
Baking mold diameter: 17cm
Total time: 2h 30min
Bake 2 biscuit tops of 10 eggs each in a round shape (with a diameter of 26 cm). We cut each countertop in half after cooling. We leave one of the countertops round the other, we cut it as in the image below, thus obtaining the ears and the bunny's bow.
Put 700 ml of whipped cream on the fire and in it add the 700 g of household chocolate and leave it on the fire until the chocolate melts, letting it boil. Then remove from the heat and leave to cool for at least 12 hours.
When the cream is cooled, it has the consistency of a thicker cream. I put the mixer in the cream and mix it at high speed. Beat the remaining 300 ml of whipped cream and then gradually add it to the cream that you mix next. From the cream we take 6 tablespoons separately and we will use it to decorate.
Put 5 tablespoons of caramelized sugar then add about 500 ml of water over it and leave it on the fire until the sugar melts. Add 1 ampoule of rum essence when the syrup is cold. With this syrup we will syrup the biscuit tops.
As I said, we cut the countertops in half. We place a part on the tray where the cake is to be assembled and we syrup it well. Put a row of cream on top, then cover with the top that comes again in syrup. We do the same with the ears and the bow.
We put the biscuit pieces on the outside filled with a thin layer of cream and we start to prepare the marshmallow foundation with which we will cover the cake pieces.
Grease a bowl well with a frame, place marsmallows in it, add 2 tablespoons of water and put the dish in the microwave until the marshmallows melt (I put it four times for 30 seconds, but this time also depends on the power of the oven as it heats up).
Be careful to melt in a larger bowl because this marshmallows are very swollen. After it is melted, add the 900 g powdered sugar to it and mix well with a spoon until all the sugar is incorporated (it is very sticky).
When the paste is homogeneous, powder a foil or a bag with a little starch and leave it to cool for at least 2 hours. I covered the cake with this fondant. Spread lightly on the table sprinkled with starch. You can color the bow, the eyes, etc. as you like. by adding dyes.
With this fondant I covered the pieces filled with cream, then I placed them on a tray and I also made the rabbit's eyes and mustache from the fondant.
PS: The cake can be baked from 8 eggs and can be decorated with cream on the outside, not only with fondant.
Anisoara67 sent a wonderful recipe to our Contest: Butterfly Cake. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
top: 5 eggs, 15 tablespoons sugar, 15 tablespoons milk, 15 tablespoons oil, 15 tablespoons flour, 4 tablespoons chopped walnut kernels, baking powder, vanilla essence
cream: 200 g margarine for cream, 250g chocolate cream, 2-3 sachets of vanilla sugar
syrup: 200 ml orange juice, a tablespoon of honey
garnish: 300 g strawberries, 3-4 kiwis, an orange, 200 g fresh whipped cream (optional), cherries or sour cherries
Method of preparation
Rub eggs well with sugar until dissolved, then pour in a thin thread the oil, milk, essence, flour mixed with baking powder and ground walnut kernels. The obtained composition is poured into a wallpaper form with baking paper, with a diameter of 23 cm and baked for about 20 minutes on a suitable heat, then removed from the form and allowed to cool.
The cold top is cut horizontally into two pieces (I cut into 3 pieces), then into two equal crescents. Each part is syruped with orange juice mixed with honey and then greased with a layer of margarine cream mixed well with chocolate cream and vanilla sugar, mounted on top of the sides and placed on a flat plate, the round part joined, so so as to form the wings of a butterfly.
Grease with a thin layer of chocolate cream and then from the thin slices of fruit (after I peeled them and cut slices or slices) decorate the wings of the butterfly, and the edges of the wings are embroidered with a little whipped cream.
Let it cool for a few hours, then serve sliced.
For the sponge cake: separate the eggs and beat the egg whites until stiff, then add the sugar, egg yolks, oil and finally the flour mixed with the baking powder. I divided my ingredients into 3 and baked 3 sheets of sponge cake. Pour the composition into the tray lined with baking paper and sprinkle almond flakes on top. Bake over medium heat for about 20 minutes until the toothpick test passes.
Cream: wash and clean the strawberries. Cut into cubes. Mix the yogurt with the powdered sugar. Put the hydrated gelatin in 200 ml of water and put it on the steam bath to melt. Meanwhile, whip the cream. Put 2 tablespoons of yogurt in the melted gelatin and mix well and then put the rest of the yogurt on top. Mix the cream and yogurt and finally add the chopped strawberries.
Assembly. The cream is divided into 3 parts. Sprinkle a sponge cake sheet with strawberry syrup diluted with water, add some cream then repeat until you finish filling the cake. Let it cool for a few hours.
Place sliced strawberries on top and pour the jelly cake prepared exactly according to the instructions on the envelope, then garnish with whipped cream.
Ingredients for the Fluturas cake recipe
- Tray with adjustable ring 25/25
- 3 eggs
- 120 g of sugar
- 100 g melted butter
- 170 g flour
- 100 ml of milk
- 6 g baking powder
- a pinch of salt
- 25 g cocoa
- Chocolate mousse:
- 2 yolks
- 100 g of sugar
- 300 g dark chocolate
- 4 g gelatin
- 20 ml of cold water
- 400 ml sour cream for natural cream
- Tangerine mousse
- 4 yolks
- 150 g sugar
- 6 g gelatin
- 20 ml water
- 40 g starch
- 400 ml of fresh tangerine juice
- 400 ml cream for whipped cream - natural not vegetable
- For countertop syrup: 200 ml of fresh tangerine juice
- For decoration: tangerines + 50 g chocolate (melted in a bain-marie)
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1. Like the sponsor's page (here )
2. Like the page Good appetite! here (if you haven't already).
3. Tell us what product on the site Yena.ro you like it more, leave the link here.
4. Distribute this contest on the FB page, publicly, to be visible. (ie this post)
5. Leave a comment here- Particip.
The contest takes place between April 14-23, on April 24 the winners are drawn through Random.org, so please stay close, give me the addresses
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The prizes will be sent anywhere, on the Romanian territory, by Romanian Post & # 128578.
Here is a new recipe for our Contest sent by Elke: Butterfly Cake. Participate with your soul recipes HERE! You can win a bread machine or a juicer.
200 gr sugar + 6 tablespoons water (boil like a syrup)
200 gr flour + 1 tablespoon with cocoa tip + 1 baking powder
Beat the egg whites as for the meringues, add the hot syrup, the yolks and the oil, then add the cocoa, flour, baking powder and salt. Bake for about 40 minutes.
500 ml liquid cream
strawberry yogurt (approx. 250-300 gr)
1 gelatin alim.
500 gr strawberries
100 ml liquid cream
100 gr chocolate flakes
Method of preparation
Beat the whipped cream well until it hardens, add the yogurt then hot gelatin (put the gelatin in a bowl with a little water, about 50 ml let it soak a little, let it melt on steam or if you hurry you can put in the microwave for a few seconds).
After the top has cooled, cut it into 3, put on a plate the first row of top is syruped with a syrup made of 100 ml of water, 5 tablespoons of sugar and rum essence, put the chopped strawberries, part of the whipped cream, then the next row of top, syrupy, strawberries, on the last top put the rest of the whipped cream and put a little in the fridge. After at least 1 hour, cut the cake into 2 equal pieces, turn both tops so that it looks like a butterfly, garnish with whipped cream, chocolate and kiwi flakes and candies.
Tort rabbit from: eggs, salt, vanilla sugar, cocoa, sugar, gluten-free flour, berries, baking powder, rhubarb, whipped cream, whipped cream hardener, chocolate cream, rum essence, chocolate, milk, margarine.
For countertop I:
- 5 eggs
- 1 pinch of salt
- 2 sachets of vanilla sugar
- 1 tablespoon cocoa
- 4 tablespoons sugar
- 5 tablespoons gluten-free flour
- 150 g berries
- 1/2 sachet baking powder
For countertop II:
- 4 eggs
- 1 pinch of salt
- 2 sachets of vanilla sugar
- 3 tablespoons sugar
- 4 tablespoons gluten-free flour
- 1/2 sachet baking powder
For the cream:
- 375 g margarine
- 400 ml liquid cream
- 4 sachets of vanilla sugar
- 2 sachets of whipping cream
- 500 g chocolate cream
- 1 ampoule of rum essence
For the glaze:
- 120 g white chocolate
- 150 g dark chocolate
- 6 tablespoons milk
- 2 teaspoons margarine
Method of preparation:
Separate the eggs. Rub the yolks with the sugar and vanilla sugar. Mix the cocoa powder with the flour and baking powder and add them over the yolks. Beat the egg whites together with the salt powder, then incorporate them into the yolk composition.
Pour the dough into a tray lined with baking paper. From time to time sprinkle the berries. Bake in a hot oven over medium heat for 15 minutes.
Separate the eggs. Rub the yolks with the sugar and vanilla sugar. Mix the flour with the baking powder and add the mixture over the yolks. Beat the egg whites with the salt powder, then add them over the yolk composition.
Pour the composition into a tray lined with baking paper. Bake on medium heat for 10 minutes. After the 2 countertops have cooled down, cut them in half.
Rub the margarine, then add the chocolate cream and rum essence. Beat the cream with the hardener and vanilla sugar, then mix it with the chocolate mixture.
Melt the white chocolate together with 3 tablespoons of milk (you should get a fluid, but not very flowing composition), then add a teaspoon of margarine. Do the same for dark chocolate.
The first countertop used is cocoa. Then add the cream and half of the top 2. Grease with cream and put the cocoa top, then cover everything with cream. Cut the last top into a rabbit shape and add it over the cake. Dress the rabbit with white chocolate.
Dress the rest of the cake with dark chocolate and make the drawing of the rabbit or whatever you prefer.
How to prepare a rabbit cake with two tops
We make two countertops sponge of 10 eggs, 10 tablespoons of flour, 10 of sugar and 1 baking powder, each.
- We put 700 ml of whipped cream on the fire and in it we add the 700 gr of household chocolate and leave it on the fire until the chocolate melts, letting it boil.
- Then remove from the heat and leave to cool for at least 12 hours.
- When the cream is cooled, it has the consistency of a thicker cream.
- I put the mixer in the cream and mix it at high speed.
- Beat the remaining 300 ml of whipped cream and then gradually add it to the cream that you mix next.
From the cream we take separately 6 spoons with which we grease the top on the outside after we have filled it. In the cream we will put the fried pistachios and ground hazelnuts and chopped (I chopped them with a rolling pin).
We prepare the weaker coffee in which we put 2 ampoules of rum essence when it is cold. With this mixture we will syrup the top.
We cut the top in half and we will fill it with cream. On top we will grease it with the cream set aside before putting the hazelnuts in it and then we will cover it with whipped cream.
Ingredients for the rabbit-shaped Easter cake
Although it has a slightly higher level of difficulty than other cakes, especially because it requires patience and attention to assembly, this Easter cake is worth the effort, because the result is spectacular!
For the glaze, you need:
- 340 grams of butter at room temperature
- 750 grams of powdered sugar
- half a teaspoon of salt
- a tablespoon of vanilla extract
- 3 tablespoons of milk.
For the rabbit you need:
- 2 layers of cake top, made according to your favorite recipe (can also be bought in the store)
- 100 grams of coconut flakes
- 2 pieces of biscotti from the package
- pink fondant (you can buy it from the store or you can prepare sugar paste at home)
- 2 black Jelly Beans dragees, 1 white, cut in half, and 1 pink
- 2 gummed meringues
- spirals jellies with anise.