Fantastic cocktail



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Put gelatin in a cup with 100 ml of water aside to hydrate. Ouale parted. Add the yolk to the cheese together with the essences, lemon peel and 2 tablespoons of sugar and mix well. Beat the egg whites with a drop of salt until they harden. Add the remaining 2 tablespoons of sugar and beat a little more, then mix with the cheese composition above. Whip the cream hard. The hydrated gelatin is heated very little, stirring continuously only until it melts (it does not heat up, otherwise it has no effect) and it is added to the whipped cream and beat a little longer until it becomes a consistent foam again. Add the cheese to half of the whipped cream and mix until it becomes creamy.

We take a detachable shape of a round cake and place the biscuits in such a way as to cover as much of the bottom of the form as possible. The cream cheese is leveled nicely and then we put the biscuits in such a way that each slice of cake has a biscuit along the slice. The other half of the whipped cream is beaten a little to regain its fine foam state (because the gelatin works), we level it over the biscuits and sprinkle it with what we have, according to fantasy (eg: grated white chocolate, berries, strawberries ... ).

Cover the form with foil and place it for an hour in the freezer or 3 hours in the refrigerator if I put fruit on top. Before serving, with a knife we ​​detach the cake from the edge of the form and cut it with a sharp knife into 8 equal parts (in half, in four, then each part in two).



1. Grate a piece of pumpkin so that you have about four tablespoons full of grated pumpkin pulp. Chop the walnut with the blender or pass it through the mincer.

2. Separate the egg whites from the yolks.

3. Put a pot of water on the stove and put a smaller saucepan in it. In a small saucepan, put the broken chocolate and butter and mix with a wooden spoon until they melt and homogenize. Add the milk, yolks and sugar and simmer until it thickens like a thicker cream. Mix with a tel-para so that no lumps form.

4. Add in turn and mix by mixing with a whisk the chopped walnuts, essences and grated pumpkin.

5. Beat the egg whites hard with a pinch of salt. Add to the composition with chocolate and pumpkin baking powder, flour and egg whites, incorporating them very gently, with a spatula, so that no air comes out of them.

6. Pour the dough into a tray lined with baking paper. Bake in the hot oven at 180 degrees for 20 minutes. Try the toothpick if it is done, then leave it to cool on a grill.

7. Bake the rest of the pumpkin in the oven, then pass the pulp with the blender and leave to cool to be used in the cream.

8. Meanwhile, make the krantz: caramelize a few tablespoons of sugar, add the whole walnut, mix to "dress" well in the caramel and pour on a baking sheet greased with oil and leave to cool. After it has cooled, grind it with a blender.

9. Beat the whipped cream until it hardens. Add the pumpkin puree, liqueur and rum essence, continuing to beat well with the mixer. Spread the cream over the counter with a spatula, in an even layer and refrigerate for at least an hour for the greedy.

10. When you take it out of the fridge, decorate it with krantz (hazelnuts or pralines).


Violet

Violet is associated with royalty and royal ceremonies. In addition, it leaves the impression of magic and fantasy. Violet stimulates creativity and brings peace, but at the same time it is related to sensitivity and emotion.

Orange

If you like the color orange and use it a lot, you could be very energetic. This color is even used for pills because it is a good stimulant.

Photo: topfashionews.com

It is very powerful and can be associated with a vibrant social environment. Orange also brings emotion and energy. That's why many sports teams use it for their uniforms.

White

A person who likes white wants a sense of satisfaction. They tend to be organized, logical and detail-oriented at work. Color can be associated with independence in creating things.

It can also evoke a sense of purity and simplicity. Maybe because of these qualities, some companies like to use it. For example, Apple has a simple white background.

Black

It is the color of borders and authority. It is strong and can evoke a feeling of elegance, formality and mystery. Black reflects a certain practice and realism in the world, which is why it is used so much by people who have to follow a dress code at work.

A person who likes black can be associated with someone who wants control and independence.

Blue

The type of person who likes blue can be idealistic, reliable, autonomous and attentive to creative work. They tend to pay attention to detail, become perfectionists and have impeccable manners.

Recruiters can look for candidates who choose blue clothes for high-stress positions, experts say.


Strawberry fantasy

Dough preparation: with the mixer mix the lard with the sugar and vanilla sugar and add the eggs one at a time. Mix the flour with the baking powder and then with the milk and add little by little over the previously prepared composition. The dough thus prepared is poured into the baking dish and baked in the preheated oven.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 25 minutes

Loosen the edge of the baking tin and allow the countertop to cool.

To prepare the cream, clean and wash the strawberries. Using a mixer, mix half the amount of strawberries together with the sugar. The other half of the strawberries are cut into small pieces. Beat the cream with the mixer at medium speed, and soak the gelatin in water according to the instructions on the envelope. Mix the soaked gelatin, the strawberry puree, the strawberry pieces and the cream, and the resulting composition is spread over the counter. Keep the cake in the fridge for 1 hour.

To decorate the cake, wash the strawberries and cut them into slices, then place them on the cake. Prepare the cream according to the instructions on the envelope and decorate the cake on the edges. At the end, the pistachio is sprinkled.

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    Fantasy caramel pennies

    1. Make a dough out of flour, mineral water, oil, sugar and ammonia. Divide into 4 equal parts and spread 4 sheets, which are baked, at the right heat, on the bottom of the tray, 4-5 minutes each.

    2. Caramelize the sugar. When foam forms on top, remove from the heat. Add cream margarine, lightly melted beforehand, and 100 ml of water. Put everything back on low heat, stirring constantly. Add the flour, the rest of the water, without stopping mixing. When the composition has been homogenized and thickened, rum is added. Leave to cool.

    3. Assemble the cake, alternating two sheets with a layer of cream in the middle. Leave to cool and leave for 24 hours.

    4. Cut the pennies out of the cake with a glass. Garnish with a drizzle of melted chocolate and glue half a walnut kernel on top. It can be cut into other shapes or simply into squares.


    Cake "Fantasy with cherries" - a dessert that can compete with the famous cakes prepared in the most expensive restaurants!

    We present you a super delicious cake recipe. The perfect combination of sour cherry and chocolate turns this dessert into a real pleasure for the taste buds.

    This cake is also very attractive, especially after you cut it into portions. It can easily compete with cakes prepared in the most famous restaurants or pastry shops. Enjoy your loved ones with a dessert that conquers from the first.

    Ingredients for sponge cake

    - 1 tablespoon of hot water

    Ingredients for pudding cream

    - 1 packet of boiled cream (or pudding)

    Ingredients for cherry jelly

    - 2 cans of pitted cherries

    - 750 ml of cherry juice with water

    - 2 packets of cherry jelly

    Ingredients for decoration

    - 100 g of dark chocolate

    - 50 g of grated dark chocolate

    Method of preparation

    1. Line a 25 x 35 cm baking sheet with baking paper.

    2. Separate the egg whites from the yolks.

    3. Beat the egg whites with the salt until you get a foam with stable tips.

    4. Beat the yolks with the oil and water.

    5. Gradually add the sugar to the egg white foam, then the yolk mixture. Mix with flour, baking powder and poppy seeds. Mix carefully, without exerting too much effort, using a spatula.

    6. Pour the dough into the baking tin. Bake the sponge cake in the preheated oven at 180 ° C for 35 minutes.

    7. Prepare the pudding cream: pour 250 ml of milk into a saucepan. Add 1 packet of pudding powder (40 g). Stir.

    8. Boil the remaining milk. Mix hot boiled milk with the previously prepared pudding mixture. Use a phone.

    9. Put the mixture on the fire and stir continuously until the pudding thickens. Pour the cream into a bowl and cover with cling film. Allow to cool.

    10. Drain the juice from the canned cherries. Add water to the cherry juice so that you get 750 ml of liquid. Bring to the boil.

    11. Dissolve the jelly granules in the boiled juice. Add the cherries and stir periodically so that the jelly does not stick.

    12. Beat the pudding cream, gradually adding the soft butter.

    13. Cut the sponge cake in half lengthwise.

    14. Grease the first part of the sponge cake with the pudding cream, then with a little cherry jelly. Cover the jelly with the second part of the sponge cake.

    15. Bring the cream to a boil. When it starts to boil, add the finely chopped chocolate to the cream. Mix until you get a homogeneous mass. Allow to cool.

    16. Cover the cake with chocolate icing and refrigerate overnight.


    What ingredients do we use for the fancy cake recipe?

    • -4 eggs
    • -a little salt
    • -vanilla
    • -100 gr sugar
    • -130 gr flour
    • -240 ml milk
    • -25 gr butter
    • -grated lemon peel
    • For decoration:
    • -250 ml cream for whipped cream
    • -100gr powdered sugar + powdered sugar for powdering.
    • -I used apple jam, but you can use whatever you like
    • -nuts, tangerines

    The perfect setting for any occasion

    The fantastic products from the Decor range challenge you to create stories through your cakes.

    Choose to amaze your loved ones with perfect desserts!

    • Dr. Oetker products
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      • Social commitment
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      • Careers
      • Dr. Oetker's prescription
      • Contact
      • Dr. Oetker promotions
      • International
      • Instagram: Sweet Moments
      • Facebook: Sweet Moments
      • Facebook: Sweets and pickles
      • Facebook: Pizza by Dr. Oetker
      • Facebook: Musli Vitalis
      • Facebook: Magnificent Pleasures
      • Instagram: Magnificent Pleasures
      • Facebook: Ciocco - Latte
      • Facebook: The Desert
      • Facebook: Dr. Oetker Professional
      • YouTube Dr. Oetker Romania
      • The Desert
      • Presentation:
      • All products
      • All recipes
      • All categories

      back Consent to follow up

      We would be happy if you and our partners agree to use cookies and similar technologies to understand how you use our website. This allows us to better understand your behavior as a user and to adapt our site accordingly. Moreover, we and our partners would like to use this data for personalized offers on our partners' platforms. If you agree, please click "Agree". Please see our privacy policy for detailed information. You can change your mind at any time.

      We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. These are strictly necessary and cannot be closed.

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      Doinitza`s cakes

      Put the roasted onions in oil, leave for about 5 minutes, without forgetting to turn them in them, add the finely chopped onion, cook for 5 minutes, then put the cod and water, let them boil for 25 minutes, covered. put flour and milk in a bowl, mix well and add over the herbs, turning quickly so as not to stick to the pan, if necessary add more water to make a thinner top (if it cools it thickens) , let it boil for a few more minutes and then remove from the heat, I guarantee it is the tastiest topaluta you have ever eaten. I will post pictures tomorrow

      13 comments:

      my darling. I would really like manatarci and bibolani (that's what they call me in the country for what you have in the picture!) to prepare them in the same way and face. I'm crazy! Only those who did not mankt do not know. greeting cards and kisses

      And why wasn't I there too? I don't know what I have since I came back from the country, but I can't stand here much longer. if I feel the same way in a month I think I'll take my catrafuses and go home to the green forest and everything that is HOME. I can't miss it anymore. I kiss you my darling.

      Only an artist's soul could describe such a wonderful autumn landscape so beautifully!
      I think they are very delicious, but I did not have the honor to taste such goodies. maybe I'll run to you :-) Puuup

      doinitzo, I envy you with all my heart for those yellows. they are my favorite mushrooms. half a kilogram, otherwise I would have died. I didn't even tell my husband how much those mushrooms cost me. And I made them the way my grandfather used to make them, with eggs, onions and parsley. I don't know if it exists! will it be the aroma of Baia Mare's childhood? I don't know. Yes, they were very good. I didn't even take pictures, to capture the moment. Yes, I don't give up and do it again. Then I can die.

      Me and you what a funny name they have for you, but you got the taste right. Something special, thank you, kisses

      don't be angry with Judy, because I woke up your memories, stay there for a while until the waters calm down because you don't have much to do here in the country, you can't find anything to do if you want to open something you don't know in what field, because nothing works anymore, sometimes I think of leaving too, I kiss you sweetly

      Petite thank you, next time I call you to come with me, we have fun, we pick and fry them, we eat until we can no longer, as for the soul, thank you for your appreciation, kisses

      Pansy, I'm sorry you're not closer, that I was stopping you for a double portion, that they are too expensive for you at the store, that you serve yourself from the forest, we kiss you

      Wow, what goodies do you have there, I envy you, they are so expensive that you can't get close to them (20euro kg) a lot!

      the Roma should come from our country to sell them to you because they would get rich, let them put in the freezer and we will eat when you come home

      dinitza dear, prizes from me too!

      I like yellows too. Maybe more than other forest mushrooms, but I have nowhere to pick them because they have disappeared from the forests around Bucharest. And not to mention buying from the super-mega-hypermarket, because they are very expensive. It's a matter of principle: I don't give so much money to enrich them! I better look for a forest.

      well you say Elena they are not so good bought, they lose their vitamins and sweetness, fresh and a goodness, come to Zalau that we do not lack forests


      Mix the biscuits with the chopped walnut kernel and the melted butter, then spread them in a uniform layer in the shape of a cake, with a detachable ring and press well with a spatula, then place the oat biscuits on the edge, pressing lightly by hand, with the chocolate outwards. mix the whipped cream until it hardens, mix it with the cream, then with the jam and finally pour in a thin thread the hydrated gelatin in 100 ml of cold water and then melted in a bain marie.


      Pour over the cookie sheet and let cool for 30 minutes.


      Proceed in the same way with the 2nd cream, mixing the ingredients with gelatin and pour over the already coated layer of biscuits and put back in the fridge for an hour.


      Mix the spoons of jam with water and then with the gelle cake, in a saucepan on the fire until it is brought to the boiling point, stirring continuously with a spoon, then add the fire and pour hot, from the center to the edges, on top of the hardened cream, leave it to cool for another 30 minutes.


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