Pie poppy
Ingredients:
3 proteins of room temperature
120 gr. poppy
250 ml. milk
180 gr. soft desi
150 gr. sugar
bag of vanilla sugar
salt pinch
300 gr. torments
cream:
350 gr. mascarpone
150 gr. icing sugar
bag of vanilla sugar
Preparation
To bring milk to the boil, to pour poppy, to cover kastryulka and to clean from fire.
To shake up desi with 100 gr. sugar and vanillin to add flour, to vent to uniformity, to pour in milk with poppy and again to mix.
To beat whites with salt pinch to soft peaks, to pour the remained sugar and to shake up to strong, stable foam.
Carefully to mix dough with proteins.
Testa turns out much therefore take form with a diameter from 25 cm, oil, powder with flour, shift dough and bake about an hour at 180 degrees, check readiness toothpick.
To get ready cake layer from form, to cool and divide into two cake layers.
To prepare the cream cold to mascarpone to shake up with icing sugar and vanillin, to miss the mark the first cake layer, to cover with the second and to grease top and sides with the remained cream.
Leave pie at some o'clock in cold, and after eat with pleasure!
The swept-away pie
The swept-away pie
Ingredients:
sour creams — 1 Glass (plus 1 glass in cream)
torments — 3 Glass
sugar — 3/4 Glass (plus 1/2 glasses in cream)
soda — 1/4 Teaspoon
salts — 1/4 Teaspoon
vanilla sugar — 1/3 Teaspoon (cream)
Preparation:
To warm oven to 230-240 degrees. To oil baking tray the vegetable. To mix sour cream, sugar and salt in big bowl. To pour flour and soda, to knead dough. To divide ready dough into 4 equal parts. From each part to roll with rolling pin circle. To lay out cake layers on the prepared baking tray. To bake within 10-15 minutes.
Meanwhile to prepare cream:
To shake up sour cream with sugar and vanilla sugar. To lay out one cake layer on big dish, to grease with cream, to cover from above with the second cake layer, to grease it with cream, etc. To crush the fourth cake layer to consistence of crumbs and to strew with it the third cake layer which is plentifully greased with cream. To decorate pie at desire and to put in the refrigerator for 3-4 hours. When the pie becomes impregnated with cream, it will become very gentle and soft.
recepti
Magnificent medovik
Magnificent medovik
Ingredients:
dough:
3 eggs
2/3 Art. of sugar
1/2 Art. of honey
2 tbsps with starch hill
1/2 tsps of salt
1 tsps without soda top
1 Art. of flour
cream:
sour cream 250 pack gr.
sugar to taste
vanillin at will
Preparation:
To shake up eggs with sugar in foam, to add honey and salt, again properly to shake up.
To mix flour with starch and soda, to mix with dough.
Form to oil, powder with flour, to pour out dough and on 180 degrees to bake minutes 30-40, check match or toothpick cake layer.
The cooled-down cake layer is cut across on two parts and we coat with cream.
Cream: we mix sour cream with sugar, there is exactly so much sugar, how many consider necessary. Cream has to be thinnish, so cake layers will better become impregnated. The pie can be strewed with crumbs from cake layer, having cut off previously and having crushed lateral parts or the crushed nuts.
To allow pie to become impregnated some hours and to be treated on health!
The pie turns out not really big, I used split mold with a diameter of 20 cm.
Category: Recipes
Berry pie with merengovy cream
Berry pie with merengovy cream
Ingredients:
biscuit:
4 eggs
100 g of sugar
vanillin pinch
h. h.p. baking powder hill
120 g of flour
cream:
bilberry Kurd
meringue:
2 proteins
1/8 Art. of water
4 tablespoons of sugar
pinch of citric acid
ornament:
branches of red currant
raspberry
coconut flakes
Preparation:
1. At first biscuit. To divide egg whites and yolks.
2. Yolks to shake up 2/3 all sugars in magnificent weight.
3. Separately to beat whites to peaks, to add the remained sugar and again to shake up.
4. To add 1/3 all whites to yolks, to mix and sift to this weight flour with baking powder. To shake up.
5. Then to Add the remained whites and accurately to vent dough spoon.
6. To oil two forms (cm d=15,5) vegetable and to pour in them dough, having equally halved.
7. To level top spoon and to bake in in advance warmed oven at t=160-180 °C about half an hour (readiness to check toothpick after 25-30 minutes of baking; earlier the oven should not be opened).
Note: I have planned pie with small diameter, but I have no small split molds therefore used aluminum forms for Easter cakes. It is necessary to bake cake layers at the same time, differently not the fact that dough will rise.
8. To take out cake layers from form, to cool not less than 8 hours, having covered with towel. Then to cut everyone on three parts.
9. The Kurd to prepare as is specified according to the reference. To miss the mark with it each cake layer, except the upper.
10. Meringue. To beat whites to abrupt peaks.
11. To mix sugar with water in kastryulka and to boil thoroughly before boiling on small fire.
12. To allow to boil that sugar karamelizirovatsya (ideal temperature - 120 °C but who has no thermometer, simply dip spoon into syrup, take out and at once bring baking plate stream of cold water - if weight on spoon became knitting, means - is ready; it is necessary to do this procedure very quickly not to digest).
13. To pour in hot syrup in proteins and long and carefully to shake up the mixer at the maximum speed to beautiful gloss.
14. To cover pie with ready proteinaceous cream by means of rake, to level and powder sides with coconut flakes.
15. On top to lay out in advance washed out and dried berries. To allow pie to become impregnated at least some hours.
Category: Recipes
Chocolate pie with custard
Chocolate pie with custard
Ingredients:
Cake layer:
Proteins-7шт
yolks-2шт
sugar-1ст
baking powder
flour-4 of the Art. of l
cocoa-3 - 4st.l
Cream:
Yolks-5шт
sugar-1ст
starch-2ст.л or 1-2 tbsps of flour
milk-1ст
vanillin
plums. oil-200г
Preparation:
Whites to beat, add sugar, on one, to add yolks; to mix flour, cocoa, baking powder and to add to egg mixture. to prepare in oven of 20-30 minutes at 200-220 degrees.
cream. to shake up yolks with sugar, to add starch and vanillin, and then milk. To put on slow fire, mixing to bring to dense weight, to cool. To shake up oil. To mix oil and milk egg mixture. and to put in the refrigerator
To cut biscuit on 2 parts. To impregnate the first cake layer with jam or any syrup, to add part of ready cream, I have still put tinned pineapples. to cover with the second cake layer, to grease with the remained cream and to put in the refrigerator to Prepare glaze and to cover with it pie.
Berry pie with merengovy cream
Berry pie with merengovy cream
Ingredients:
biscuit:
4 eggs
100 g of sugar
vanillin pinch
h. h.p. baking powder hill
120 g of flour
cream:
bilberry Kurd
meringue:
2 proteins
1/8 Art. of water
4 tablespoons of sugar
pinch of citric acid
ornament:
branches of red currant
raspberry
coconut flakes
Preparation:
1. At first biscuit. To divide egg whites and yolks.
2. Yolks to shake up 2/3 all sugars in magnificent weight.
3. Separately to beat whites to peaks, to add the remained sugar and again to shake up.
4. To add 1/3 all whites to yolks, to mix and sift to this weight flour with baking powder. To shake up.
5. Then to Add the remained whites and accurately to vent dough spoon.
6. To oil two forms (cm d=15,5) vegetable and to pour in them dough, having equally halved.
7. To level top spoon and to bake in harany to the warmed oven at t=160-180 °C about half an hour (readiness to check toothpick after 25-30 minutes of baking; earlier the oven should not be opened).
Note: I have planned pie with small diameter, but I have no small split molds therefore used aluminum forms for Easter cakes. It is necessary to bake cake layers at the same time, differently not the fact that dough will rise.
8. To take out cake layers from form, to cool not less than 8 hours, having covered with towel. Then to cut everyone on three parts.
9. The Kurd to prepare as is specified according to the reference. To miss the mark with it each cake layer, except the upper.
10. Meringue. To beat whites to abrupt peaks.
11. To mix sugar with water in kastryulka and to boil thoroughly before boiling on small fire.
12. To allow to boil that sugar karamelizirovatsya (ideal temperature - 120 °C but who has no thermometer, simply dip spoon into syrup, take out and at once bring baking plate stream of cold water - if weight on spoon became knitting, means - is ready; it is necessary to do this procedure very quickly not to digest).
13. To pour in hot syrup in proteins and long and carefully to shake up the mixer at the maximum speed to beautiful gloss.
14. To cover pie with ready proteinaceous cream by means of rake, to level and powder sides with coconut flakes.
15. On top to lay out in advance washed out and dried berries. To allow pie to become impregnated at least some hours.
Coffee pie mousse
Coffee pie mousse
Ingredients (on pie with a diameter of 24 cm)
for cake layer
100 gr. the softened desi
2 eggs (to separate the yolks from the whites)
100 gr. sugar
1 bag of vanilla sugar (10 gr.)
salt pinch
100 ml. the strong made coffee
100 gr. torments
20 gr. cocoa powder
1.5 h. baking powder spoons
for impregnation of cake layer
2 tablespoons of strong coffee (in the original recipe 1 cup, but 2 spoons were enough for me)
for mousse
250 ml. milk
200 ml. strong coffee
2 eggs (to separate the yolks from the whites)
6 tablespoons of sugar
4 tablespoons of corn starch
50 ml. whisky (I took the creamy liqueur Ayrish Cream)
200 ml. cream of 33%
15 gr. instant gelatin (to wet in 2 tablespoons of water, then to dismiss on water bath)
Preparation:
To heat oven on 180 degrees, to oil form.
To shake up oil with sugar to it is white (to leave 2 tablespoons of sugar for proteins), on one to hammer yolks, to add coffee, vanilla sugar and to mix, sift from above the flour mixed with baking powder and cocoa it is good to mix.
Separately to beat whites with pinch of salt and sugar to strong foam, carefully to mix proteins with dough, to pour out in form, to bake to readiness, to shift ready biscuit to lattice, to pin toothpick and to impregnate coffee, to allow to cool down completely.
To bring milk to the boil, in bowl to mix yolks, 4 tablespoons of sugar, coffee and starch, to add this mix to milk, stirring slowly to cook before solidification, to cool the turned-out custard completely, then to mix with the dissolved gelatin and liqueur (or whisky).
To shake up cream in strong foam, to mix with cream, separately to beat whites with 2 tablespoons of sugar to steady peaks, carefully to mix with cream.
To shift cake layer back in odds, from above on cake layer to pour out cream, to put pie for the night in the refrigerator, then having walked by knife on side carefully to take off uniform.
Category: Recipes, Pies and cakes
Mascarpone and BLACKWHITE white chocolate cake
Mascarpone and BLACKWHITE white chocolate cake
Ingredients (for 2 portions)
For cake layer:
- 2 eggs (to divide into egg yolks and whites);
- 40 g of sugar;
- 15 g of almond meal (the crushed almonds);
- 10 g of desi;
- 25 ml. boiled water;
- 10 g of cocoa powder.
For cream:
- 250 g. Mascarpone;
- 40 g of icing sugar;
- 1/2 tsps of vanilla sugar;
- 60 ml. fat cream;
- 40 g of white chocolate;
- 2-3 sheets of gelatin (4-5 g).
How to do:
Cake layer
1. To dissolve cocoa in boiled water. To add oil, to disturb, will not thaw yet.
2. In other bowl to shake up yolks about ? sugars to kremoobrazny state.
3. To connect chocolate mix to yolk and almond meal. To mix the spatuly.
4. Separately to beat whites (watch that the bowl for beating of proteins was pure and dry) to soft peaks, gradually (on spoon) to pour sugar. Thus to beat whites to rigid peaks.
5. To connect protein whips to other weight of 3 calling: to add 1/3 proteinaceous weights, carefully to mix spatuly, to add 1/3 more, to mix and enter the remained proteins. Not to shake up!
6. To pour out dough (it turns out quite liquid) on the baking tray (at me is 33*25 cm) laid by culinary paper. To bake at t of 180 C 20 minutes.
7. To pull out ready cake layer from oven, to turn on the table surface laid by parchment paper. Not to remove parchment, on which vypekalya cake layer. From above to cover with towel and to allow cake layer to cool down (5-10 minutes). To remove carefully parchment from above. To cut out metal ring in which will gather cake, 6 circles.
Cream
1. To wet sheets of gelatin in cold water.
2. To kindle chocolate. To allow it to cool down to room temperature.
3. To shake up Mascarpone from 20 g of icing sugar and vanilla sugar, to mix chocolate. To stir to homogeneous state.
4. Separately to shake up cream to soft peaks, to add 20 g of icing sugar and to shake up to rigid peaks. With the help of spatula to mix cream with Mascarpone. Not to shake up!
5. To wring out gelatin. To separate 1 tbsps from cream, to heat (NOT strongly) in microwave and to dissolve gelatin. When gelatin completely to be dissolved, carefully to mix to cream.
Assemblage
2 metal rings will be required.
On bottom of each ring to lay out 1 circle of biscuit. From above cream to cover with the second circle, again - cream, circle and cream. To decorate with the remains of biscuit and at will berries, chocolate, nuts. To clean in the refrigerator for the night.
To remove ring, carry out hot knife on diameter of ring and accurately take cake.
Council: if necessary you can freeze cake. In 8-10 hours prior to giving on table clean it in the refrigerator.
Category: Recipes, Pies and cakes
Kiev pie
Kiev pie
It is required:
For cake layers:
10 proteins, glass of the crushed fried nuts (filbert), glass of icing sugar, salt pinch, vanillin
For cream
400gramm desi, bank of concentrated milk, 2 Art. of l of cognac, vanillin, 200gr icing sugar, 3 Art. of l of cocoa, food color (pink)
We prepare cake layers.
1. We warm up oven to 140 degrees.
2. We beat the mixer whites in big deep ware (remember that they the room temperature that were shaken up) with salt pinch, gradually adding powder, to peaks.
3. Accurately to add the crushed nuts, vanillin, stirring slowly from below up with spoon. Very carefully, not to break lightness.
4. To pour in two forms of identical diameter and to bake at the same time (I did it at the different levels of oven), 2,5 hours. The cake layer from the lower level can be taken a little more long.
5. To put ready cake layers to cool down. And to keep in cold spot of 12-24 hours that they have dried up and still something there.
We prepare cream
1. To shake up the softened desi (I left it on table for night that has thawed) with vanillin and icing sugar, to add concentrated milk and cognac, properly to shake up.
2. To divide weight into 3 parts that one remained white, add cocoa to another - chocolate cream, in the third food color - for decoration of pie will turn out.
We collect pie:
On the lower cake layer we smear white cream, we put from above the remained cake layer, we cover with chocolate cream top and sides, we decorate with pink cream and we hide in the refrigerator minimum for 12 hours.
Category: Recipes, Pies and cakes
Coffee pie mousse
Coffee pie mousse
Ingredients (on pie with a diameter of 24 cm)
for cake layer
100 gr. the softened desi
2 eggs (to separate the yolks from the whites)
100 gr. sugar
1 bag of vanilla sugar (10 gr.)
salt pinch
100 ml. the strong made coffee
100 gr. torments
20 gr. cocoa powder
1.5 h. baking powder spoons
for impregnation of cake layer
2 tablespoons of strong coffee (in the original recipe 1 cup, but 2 spoons were enough for me)
for mousse
250 ml. milk
200 ml. strong coffee
2 eggs (to separate the yolks from the whites)
6 tablespoons of sugar
4 tablespoons of corn starch
50 ml. whisky (I took the creamy liqueur Ayrish Cream)
200 ml. cream of 33%
15 gr. instant gelatin (to wet in 2 tablespoons of water, then to dismiss on water bath)
Preparation:
To heat oven on 180 degrees, to oil form.
To shake up oil with sugar to it is white (to leave 2 tablespoons of sugar for proteins), on one to hammer yolks, to add coffee, vanilla sugar and to mix, sift from above the flour mixed with baking powder and cocoa it is good to mix.
Separately to beat whites with pinch of salt and sugar to strong foam, carefully to mix proteins with dough, to pour out in form, to bake to readiness, to shift ready biscuit to lattice, to pin toothpick and to impregnate coffee, to allow to cool down completely.
To bring milk to the boil, in bowl to mix yolks, 4 tablespoons of sugar, coffee and starch, to add this mix to milk, stirring slowly to cook before solidification, to cool the turned-out custard completely, then to mix with the dissolved gelatin and liqueur (or whisky).
To shake up cream in strong foam, to mix with cream, separately to beat whites with 2 tablespoons of sugar to steady peaks, carefully to mix with cream.
To shift cake layer back in odds, from above on cake layer to pour out cream, to put pie for the night in the refrigerator, then having walked by knife on side carefully to take off uniform.
Category: Recipes, Pies and cakes
Pie Josephine
Pie Josephine
Ingredients
Cake layers
2 eggs
150 g of sugar
180 ml of milk
250 g of raisin
(To extinguish) 15 g of soda or baking powder
(To proseit) 200 g of flour
Cream
180 g of desi of room temperature
150 g of icing sugar
800 g are swept away (from 30%)*
10 g of vanilla sugar
70 ml. liqueur for impregnation
bitter chocolate for ornament
Important! At the request of amount of sugar in the test and in cream you can reduce. In this pie (especially in cream) the amount of NOT sugar is critical.
How to do
Cake layers
1. In advance to wet raisin in boiled water, to wring out and dry. Then to crush in the blender.
2. To heat oven to t 200 C.
3. To beat whites, gradually adding sugar, to strong peaks. To shake up yolks up to the kremoobrazny weight and to mix to proteins (better to do it spatuly).
4. To add soda to raisin, to pour in milk. To mix and connect to proteinaceous and yolk weight. To pour flour, to stir.
5. To divide dough into 3 parts and to bake 3 cake layers, diamtery 24 cm, previously having oiled paper for pastries. Baking time - 15-17 minutes. Then will cool cake layers and to impregnate with liqueur.
Cream
To shake up desi with icing sugar and vanilla sugar, to add sour cream, carefully to mix.
Assemblage
Plentifully to miss the mark each cake layer, top of pie and side with cream. To clean on 10-12 h. in the refrigerator. When giving to strew with chocolate shaving.
Council!
Pay attention that sour cream was dense, but not liquid, differently cream will not stiffen and will spread. I used 400 g of 20% of the checked, dense sour cream and 43% of Valio. It though very fat, but impacts to cream pleasant creamy flavor.
Category: Recipes, Pies and cakes
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