The most tasty Savoyardi cookies
The most tasty Savoyardi cookies
Ingredients (on 14-16 pieces):
- 2 proteins
- 80 g of sugar
- 2 yolks
- 16 g of honey
- 30 g of starch
- 35 g of flour
- icing sugar for topping
Preparation:
1. To divide eggs into egg yolks and whites.
2. To shake up yolks with honey (the blender of 3-4 minutes at average speed).
3. To beat whites in foam and, gradually entering sugar, to shake up to average peaks
4. Accurately, spatuly to mix proteins to yolks with 2-3 receptions, moving spatuly from top to down.
5. To sift starch and flour. Carefully to mix to the test 1/3 of starch and flour, mixing spatuly from top to down, then 1/3 more torments and starch, again accurately to mix and 1/3 more. As soon as ingredients have connected, we cease to disturb. Homogeneous ready mass and quite well holds form.
6. To transplant dough on the baking tray (is convenient to use culinary bag) laid by culinary paper plentifully to strew with icing sugar.
7. To bake in warmed to 220 C oven about 7 minutes. Ready cookies has got sick
Sponge-type cookie of Savoyardi
Sponge-type cookie of Savoyardi
Ingredients:
Eggs — 3 pieces.
Sugar — 100 g
Flour — 90 g
Salt
Desi — 20 g
Icing sugar — 30 g
Preparation:
1. For preparation of savoyarda very important that dough was dense and air. In bowl to beat whites in strong foam.
2. To shake up yolks and 75 g of sugar in foam.
3. Gradually to add 75 g of sifted flour, to mix, salt. Carefully to add protein whips to yolk weight, to mix.
4. To warm oven to 150 °C. Baking tray to oil and powder with flour. To fill confectionery syringe with dough (diameter of opening of about 14 mm). To squeeze out on stick baking tray of 10 cm.
Instead of confectionery syringe it is possible to use pure plastic bag. It is necessary to fill it with dough and to cut off corner of the necessary size. To mix icing sugar with the remained sugar. To strew with half of this mix cookies.
5. To wait 10 minutes until sugar is dissolved, and to strew cookies with other sugar mix. To wait 2 minutes and to put in oven. To bake cookies to golden state.
Bon appetit!
@bon.appetit
Sponge-type cookie of Savoyardi
Sponge-type cookie of Savoyardi
Ingredients:
Egg - 3 pieces
Sugar - 100 g
Flour - 90 g
Salt
Desi - 20 g
Icing sugar - 30 g
Preparation:
1. For preparation of savoyarda very important that dough was dense and air. In bowl to beat whites in strong foam.
2. To shake up yolks and 75 g of sugar in foam.
3. Gradually to add 75 g of sifted flour, to mix, salt. Carefully to add protein whips to yolk weight, to mix.
4. To warm oven to 150 °C. Baking tray to oil and powder with flour. To fill confectionery syringe with dough (diameter of opening of about 14 mm). To squeeze out on stick 10 cm long baking tray.
Instead of confectionery syringe it is possible to use pure plastic bag. It is necessary to fill it with dough and to cut off corner of the necessary size. To mix icing sugar with the remained sugar. To strew with half of this mix cookies.
5. To wait 10 min. until sugar is dissolved, and to strew cookies with other sugar mix. To wait 2 min. and to put in oven. To bake cookies to golden state.
Bon appetit!
recepti
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
The most tasty Savoyardi cookies
The most tasty Savoyardi cookies
Ingredients (on 14-16 pieces):
- 2 proteins
- 80 g of sugar
- 2 yolks
- 16 g of honey
- 30 g of starch
- 35 g of flour
- icing sugar for topping
Preparation:
1. To divide eggs into egg yolks and whites.
2. To shake up yolks with honey (the blender of 3-4 minutes at average speed).
3. To beat whites in foam and, gradually entering sugar, to shake up to average peaks
4. Accurately, spatuly to mix proteins to yolks with 2-3 receptions, moving spatuly from top to down.
5. To sift starch and flour. Carefully to mix to the test 1/3 of starch and flour, mixing spatuly from top to down, then 1/3 more torments and starch, again accurately to mix and 1/3 more. As soon as ingredients have connected, we cease to disturb. Homogeneous ready mass and quite well holds form.
6. To transplant dough on the baking tray (is convenient to use culinary bag) laid by culinary paper plentifully to strew with icing sugar.
7. To bake in warmed to 220 C oven about 7 minutes. Ready cookies has got sick
Sponge-type cookie of Savoyardi, or ladies' fingers, – obligatory...
Sponge-type cookie of Savoyardi, or ladies' fingers, – obligatory component of Tiramisu.
Ingredients:
Egg - 3 pieces
Sugar - 100 g
Flour - 90 g
Salt
Desi - 20 g
Icing sugar - 30 g
Preparation:
1. For preparation of savoyarda very important that dough was dense and air. In bowl to beat whites in strong foam.
2. To shake up yolks and 75 g of sugar in foam.
3. Gradually to add 75 g of sifted flour, to mix, salt. Carefully to add protein whips to yolk weight, to mix.
4. To warm oven to 150 °C. Baking tray to oil and powder with flour. To fill confectionery syringe with dough (diameter of opening of about 14 mm). To squeeze out on stick 10 cm long baking tray.
5. Instead of confectionery syringe it is possible to use pure plastic bag. It is necessary to fill it with dough and to cut off corner of the necessary size. To mix icing sugar with the remained sugar. To strew with half of this mix cookies.
6. To wait 10 min. until sugar is dissolved, and to strew cookies with other sugar mix. To wait 2 min. and to put in oven. To bake cookies to golden state.
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
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
Sponge-type cookie of Savoyardi, or ladies' fingers, – obligatory...
Sponge-type cookie of Savoyardi, or ladies' fingers, – obligatory component of Tiramisu.
Ingredients:
Egg - 3 pieces
Sugar - 100 g
Flour - 90 g
Salt
Desi - 20 g
Icing sugar - 30 g
Preparation:
1. For preparation of savoyarda very important that dough was dense and air. In bowl to beat whites in strong foam.
2. To shake up yolks and 75 g of sugar in foam.
3. Gradually to add 75 g of sifted flour, to mix, salt. Carefully to add protein whips to yolk weight, to mix.
4. To warm oven to 150 °C. Baking tray to oil and powder with flour. To fill confectionery syringe with dough (diameter of opening of about 14 mm). To squeeze out on stick 10 cm long baking tray.
5. Instead of confectionery syringe it is possible to use pure plastic bag. It is necessary to fill it with dough and to cut off corner of the necessary size. To mix icing sugar with the remained sugar. To strew with half of this mix cookies.
6. To wait 10 min. until sugar is dissolved, and to strew cookies with other sugar mix. To wait 2 min. and to put in oven. To bake cookies to golden state.
Sponge-type cookie of Savoyardi, or ladies' fingers, – obligatory...
Sponge-type cookie of Savoyardi, or ladies' fingers, – obligatory component of Tiramisu.
Ingredients:
Egg - 3 pieces
Sugar - 100 g
Flour - 90 g
Salt
Desi - 20 g
Icing sugar - 30 g
For preparation of savoyarda very important that dough was dense and air. In bowl to beat whites in strong foam. To shake up yolks and 75 g of sugar in foam.
Gradually to add 75 g of sifted flour, to mix, salt. Carefully to add protein whips to yolk weight, to mix.
To warm oven to 150 °C. Baking tray to oil and powder with flour. To fill confectionery syringe with dough (diameter of opening of about 14 mm). To squeeze out on stick 10 cm long baking tray.
Instead of confectionery syringe it is possible to use pure plastic bag. It is necessary to fill it with dough and to cut off corner of the necessary size. To mix icing sugar with the remained sugar. To strew with half of this mix cookies.
To wait 10 min. until sugar is dissolved, and to strew cookies with other sugar mix. To wait 2 min. and to put in oven. To bake cookies to golden state.
Sponge-type cookie of Savoyardi, or ladies' fingers, – obligatory...
Sponge-type cookie of Savoyardi, or ladies' fingers, – obligatory component of Tiramisu.
Ingredients:
Egg - 3 pieces
Sugar - 100 g
Flour - 90 g
Salt
Desi - 20 g
Icing sugar - 30 g
-
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