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Mihaela proposes a very funny ladybug cake.
- 100gr butter (to be softer)
- 100gr sugar
- 2 tablespoons milk
- 150 gr flour
- 1 teaspoon baking soda
Preparation time: less than 30 minutes
RECIPE PREPARATION Mihaela Balan's Ladybug Cake:
It is prepared as follows: beat the butter with the sugar well, add the milk and then add the baking soda and finally the flour toate beat everything well ... and put the dough in small forms.
Leave for 20 minutes in the oven heated to 180 degrees.
When they are ready, grease them with cream prepared as follows: 200gr butter, 250gr liquid cream, 6 tablespoons bee honey, mix everything and add the red food paint.
Then we melt a chocolate ... and when it's hot we grease the head and drip on top to decorate the dots on it.
Assembling Gargarita Cake by Simona Callas
Chocolate cream - prepared as here (link) - place in a bag with a round dui (or a simple and cut-out bag at the end) and distribute, on half of the shells, a layer of cream that is not too thin or too thick to cover the surface. www.simonacallas.com Another peel is placed over the cream. This forms the weevils, which are refrigerated for at least an hour to harden the cream.
Fondant - prepared as here (link) - put in a saucepan over low heat and mix with a wooden spoon until all the fondant melts. Add the dye and mix. www.simonacallas.com
Carefully grasp each ladybug and wipe the surface of the fondant with your back, from back to front, drain the excess fondant and place on a straight surface.
Melt the dark chocolate together with the oil in a small bowl. www.simonacallas.com Take each ladybug and soak it with the small end in chocolate. This is how the head of the ladybugs is formed. The remaining chocolate is placed in a paper cone and the wings and dots are drawn on the back of the ladybugs.
Melt the white chocolate, place in a cone and draw the eyes and mouth.
Gargarita cake is kept cold until serving.
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Doboș cake - video recipe
Doboș cake, the ideal recipe for plates with assorted cakes, video recipe. How to make sheets for the Doboș cake? What is specific for the original Doboș recipe? What cream is used in Doboș and how is the burnt sugar icing made?
Since childhood, I don't remember any holiday in my family that I didn't have on the table. a Doboș. My mother made it either in its classic, round version, or in the form of a cake, not as tall, but maybe even more appreciated. Being easy to portion and in smaller portions, the Doboș cake matches perfectly on the trays with various holiday cakes. Because, according to the typical Banatian, musa must have had at least three kinds of assorted cakes, on great occasions, basca and a couple of cakes, both with chocolate and vanilla, to be to all tastes of the “goits” (guests).
Well, because this Austro-Hungarian dessert is still more meticulous and quite pretentious, I thought it wouldn't hurt to illustrate it with a video tutorial. And I chose to present the Doboș cake. It contains exactly the same fine sheets of sponge cake with butter, the same chocolate cream apparatus and, of course, the burnt sugar icing. All the elements without which, in fact, a cake cannot be called Doboș. The Doboș cake recipe, unlike other recipes that circulate freely and know all kinds of variants, is regulated by Hungarian legislation, which protects the integrity of specific national products, marked Hungarikum.
WITH A CLICK ON THE PICTURE BELOW FIND THE ORIGINAL RECIPE OF DOBOȘ ROUND CAKE - WITH SIX LAYERS OF FINE PANDISAN
As you can find out from the video recipe, I made this huge Doboș cake, because I am going to send it to my daughter, sister and aunt. After all, what could be more beautiful than to bring sweet joy to loved ones? Finally, if you do not need such a large amount of cake, it is easy to reduce the amounts of ingredients as needed. For this, I advise you to read the tips at the end.
Fake Ice Cream
Fake ice cream cake is one of the old recipes that I know from childhood, Mom used to make it almost every year for Christmas or Easter. The fluffy chocolate top and vanilla cream with butter go great with the egg white icing. I am convinced that once you try it, the recipe will remain prepared :) I will write the recipe as I have it from my mother, without other additions.
- 6 eggs
- 12 tablespoons caster sugar
- 1 teaspoon grated baking soda
- 10 tablespoons flour
- 2 tablespoons cocoa
- 2 sachets of vanilla sugar
Beat the egg whites until stiff, add the sugar one by one and beat until you get a glossy meringue. Then add the yolks one by one, remove the mixer and mix with a wooden spoon "over your head" add the baking soda mixed with a little flour, flour, cocoa. The obtained mixture is baked in a tray (25 × 30) lined with baking paper, for 25 minutes on a suitable heat. Do the toothpick test for more safety. I baked it in the deep cake pan, because the fake ice cream cake is very high, that's the recipe. If you want the cake to be narrower, bake it in the stove tray.
Remove the worktop and allow to cool.
Get ready cream from:
- 4 yolks
- 2 tablespoons flour
- 200 ml of cold milk
- 200 g butter
- 100 g old powder
Rub the yolks with flour (I added food starch), gradually add the cold milk and bring to a boil on a steam bath, stirring constantly until it thickens. Allow to cool, stirring occasionally. Rub the butter with the sugar and then add it to the egg mixture little by little, stirring constantly.
Get ready glaze for fake ice cream:
- 4 egg whites
- 200 g sugar
- 2 sachets of vanilla sugar
Beat well on the steam until it thickens and hardens and then beat again until cool. The result is a strong meringue that will last for the next few days :)
Cover the top with cream, then put the icing and grate the chocolate.
Leave to cool for a few hours and then cut.
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Topless apple cake by Simona Callas
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You have been helpful, I keep trying to find some simple recipes that I can adapt (as needed), I have an intolerance to most products (including fruits and vegetables). from all publications I try to adapt my menu, and to replace various ingredients ,, thank you for your publications.
No, it naturally does not contain gluten. But celiacs must buy labeled cocoa, because there is a risk of contamination on the production line.
I am at the beginning of the road and I am looking for information for a balanced diet for my little girl with allergies. That is why any information is very valuable in this endeavor. Now I find out how much gluten we consume (and not only) and I think very seriously that it would be healthy to adapt the diet for us, the parents, but not completely.
I'm glad to find help, I only recently discovered the cause of my health problems which seems to be gluten. I try to get used to giving up and find alternatives to my favorite recipes. I hope to find them in your books! a warm greeting!