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Birthday cake for Bia

Birthday cake for Bia

leaf it's an ordinary pandispan: I baked two worktops in turn, each of 7 eggs. Separate the eggs, beat the egg whites with the sugar, add the yolks one by one and finally the flour mixed with baking powder. I mixed half of the composition with cocoa. I poured the composition in the tray interspersed, white and brown, I wanted the spiral countertop to come out, but then I realized that I didn't have much chance to come out well, because I used rectangular trays and the composition was not evenly distributed in the whole tray. Eventually a countertop with various shapes came out ... I baked two countertops, in a 25/35 cm tray.

Kiwi cream: I put the gelatin sheets in the fridge with cold pineapple juice and left for 15 minutes. I then put it on a very low heat and it immediately melted. I took it off the fire and left it to cool. I mixed the kiwi yogurt with 200 g of ricotta, then I mixed the cooled gelatin in it, I mixed it well and I left it to cool until I beat the whipped cream. I then mixed with whipped cream and left to cool for another half hour.

Chocolate cream: the cream powder is beaten with very cold milk until it becomes a dense and creamy foam. I scraped the chocolate bigger and mixed it in the cream.

I cut the countertops in half each.

I made the syrup by mixing all the ingredients, cold.

I put syrup on the first countertop and I poured kiwi cream and over the cream I put kiwi slices, I put the second countertop, syrup and pineapple cream, which is made exactly like kiwi cream, and over the cream pieces of pineapple. I then put the third countertop and chocolate cream, with which I also covered the cake on the edges.

From the fourth counter I cut letters with which I wrote on the cake (Bia) ... It was better if I cut them smaller ... I placed the letters on the cake and covered them with whipped cream. I scraped some more chocolate over the cake and put red grapes.

I don't have too many pictures, because I didn't have time ...


Kindergarten cake pingui recipe step by step

A birthday cake for a lady who has a passion for painting. A timid attempt to paint directly on. Last time, this recipe is one of the most requested. Surprise your guests with a personalized cake with honey tops. With an egg white top with cocoa, vanilla cream and chocolate cream, this birthday cake with vanilla cream and chocolate was delicious! Since then I have presented you with several recipes for Fanta cake and I know that one of them. The Fanta Cake recipe with orange juice is simple and a bit light. Calories: 528 Cake & quotBounty & quot & # 8211 LaLena.

I prepared the pandispan according to the Chocolate Pandispan Recipe on the site & # 8211 I let it cool then I cut it into 2 sheets. Tuxedo chocolate cake dessert recipe from the Cakes category. How to Make Dessert Chocolate Tuxedo Cake.

Dessert cake with berries and white chocolate icing mirror confectionery cake syrup birthday cake floured cake elegant cake simple cake.


Sugar-free carrot cake

The following are some much cheaper, sugar-free and sugar-free recipes. Prepare a classic, thin cake top, preferably of the type. Because we know that diabetics often crave sweets, looking for recipes word for word, to help them we found the recipe for a special dessert. Recipe Sugar-free cake & # 8211 ideal for diet, diabetes from the categories Dough and Puff pastry, Various sweets, Cakes, Cakes. Calories: 189 Diabetes recipes recipes, healthy recipes - Applications on. The diabetic recipe app gives you many healthy and quick recipes. These include sandwich recipes, dessert recipes, cake recipes, recipes.

Diabetes Recipes, Baby Food Recipes, Cookie Recipes, Dessert Recipes, Recipes. Sweets recipes for diabetics with strawberry and chia seeds. Although it is a little more expensive than the previous recipe, it can be used successfully at any festive meal, because it will look like a cake and will not. Make sugar-free cakes or pies. The holiday season, but not only, is especially difficult for those who suffer from diabetes, because they must refrain from eating.

For most of us, the onset of a disease like diabetes shocks and confuses us, especially when it comes to the future lifestyle we will have to go through. Sugar-free carrot cake & # 8211 video recipe for the cake: 200 g flour. Dietary Cake, without sugar - for diabetics and those on a diet. Sweets. JamilaCuisine & rsaquo videos & rsaquo prajitura-c.

It is ideal for people who want an easier dessert, and even for diabetics.


Cakes: Laura Adamache recipes

The cake is a fine pastry product, consisting of several layers, usually pandispan, and cream.
The classic shape of the cake is round, but it can also be square, rectangular, etc. The surface and edges of the cake are usually decorated with cream, whipped cream, icing, sugar paste or marzipan.

What would birthdays, weddings or any other festive event look like without a wonderful cake on the table?

We love cakes not only in taste but also in appearance, and quality ingredients are the basic piece for a truly successful cake.
A cake for every occasion
There are countless delicious combinations, able to satisfy even the most demanding tastes, and in this category I propose some cake ideas that you will surely like.

Chocolate cakes are among my favorites when preparing a birthday cake. The quick chocolate cake, the mini chocolate cakes with ganache and marzipan cream are some of the most accessed and appreciated cake recipes on the blog.
Those who prefer fruit cake recipes, can try the Cake with raspberry mousse and panna cotta or Cheesecake with lemon and blackberries, a unique and full of flavor recipe.

For Dragobete or Valentines Day, these two magical days in which we celebrate love, we can choose the Cake with chocolate hearts, a cake recipe that will add flavor to these holidays.
In addition to Christmas cakes, we can try to make a cake. Why not? The Christmas cake with white chocolate mousse has a delicate taste, perfect for the winter holidays.
I look forward to trying all these recipes!


Prepare the countertop like this:
The yolks separated together with 150g of the amount of sugar, are beaten together with a pinch of salt and an envelope of baking powder at bell marine, chewing continuously so that it does not stick, until it acquires the consistency of a thick cream.
The vessel must have a rounded bottom (not sticking to the edges).
Beat the egg whites separately until they froth a little, then add the rest of the sugar gradually, add the vanilla sugar and the lemon peel.
Take the mixture with the yolks, put 2 tablespoons of flour, then put the alternative oil with two more tablespoons of flour, and then add the cream with egg whites and flour.

Prepare the cream like this:
Grease the sugar with the last until it becomes a cream, add the yolks one by one and the cocoa.
If you want the cream to be a different color, instead of adding cocoa, you can add beet syrup or squeezed spinach juice.

Prepare the cream like this:
I incorporate the ingredients, beat with a whisk or mixer until I get a consistent composition. Do not continue beating, because it can be cut.

Prepare the chocolate leaves like this:
Put the chocolate in a sea bell bowl until it melts, put it in a pouch (special bag) or paper cone and pour it on a white sheet of oak leaves, then put it in the freezer until it hardens.

Assemble the cake like this:
Cut the top into 3 sheets, syrup each sheet in turn, put cream between the tops, and on top, over the third sheet of top, add icing. Add the cream to the cake in the shape you want, along with the flag leaves.


Cake Figure & # 8211 Birthday Cake

Wrong Figures or Cream Tart is the birthday cake we chose to prepare together to celebrate 12 years of Teo’s Kitchen! Yes, it's been 12 years since the first recipe was published on what was Teo's Kitchen in 2007 - gospodini.blogspot.com. A blog started on a free domain and later transformed into one of the most loved blogs in Romania. Last year I prepared Cake Time X, with a lot of chocolate (click to access the recipe)!

Certainly none of this, from the beautiful collaborations I had with big and very big brands, from the fact that I turned a passion into a job and I had some exceptional experiences, would not have been possible. without you. So, from the bottom of my heart, thank you for trying my recipes, for writing me beautiful comments, for being with me all these years.

Thanks can (or certainly should) go to my family, who supported me in everything I did and especially to Bunutu ', who always guided me and never left me in trouble, as he promised each of us . But most of all, thank me. Yes, MIE, strange as it sounds. Thank you for not giving up, no matter how hard or sometimes almost impossible it was. Sometimes I cooked crying, because my personal life was a mess, but the blog had to stay afloat. Sometimes I worked until I fainted (literally) in the kitchen. I got up and started all over again. Always! I learned to take pictures, to film, to post, to deal with social media, to write texts, to edit video and photo, to be my own manager, accountant, PR and at the same time Luca's mother and now Luna's mother. . It was and is hard. But I thank myself that I learned that "hard" is just a word, which my mind learned to use as fuel and continue to fight. No matter how hard, unfair, sometimes disappointing. I will continue my work because Teo's Kitchen is a part of me and I don't see myself doing anything else. And I promise to take you with me on my way, always and wherever I go from now on. & # x1f5a4

Wrong Figures It looks like a pretty complicated cake to make and it really is. But my mission with this recipe, as it has been with all the recipes ever published on the blog, is to make complicated things seem very simple. So you try the recipes and they come out very well because they are explained in super detail, without hidden steps and "unshared secrets". So I leave below everything you need to know about the Fig Cake recipe, so that it turns out great! & # x1f5a4

Cake Figures - Everything you need to know about the recipe

  • I take almond flour from ro or from Solaris. But you can prepare it yourself: put almonds without peel in a blender, for a few seconds, on the pulse function. Do not grind too much with the blender because the oil will come out of the almonds and you will get a paste rather than a flour. So, a few almonds at once, on the pulse function. Then, if the flour is wet, spread it in a thin layer on a baking sheet and let it dry for 1-2 days.
  • The butter must be very cold from the refrigerator. Precisely because it is a butter-based dough, we have to work with it very quickly, because, from the heat of the hands, it softens and cannot be worked and the numbers do not keep their shape. We work with the cold dough as fast as we can.
  • It is very important to prick the dough with a fork BEFORE cutting the numbers, because they will deform if we prick the dough once it is in the tray. Prick the dough so that it stays flat and does not deform when baked or makes air "bubbles".

  • I listed the figures by HERE (click to access the site) on plain paper, then I cut them out of cardboard.
  • The edible flowers that make the recipe for the Extra Special Cake Figures I got them from El-Dor plant.
  • Even if you choose to bake the top in time (one day before filling it) and prepare the cream, do not assemble the cake until before serving at least 2 hours, to look as fresh as possible.
  • If you want a chocolate cream, simply replace the sweet cream (whipped cream) with Nutella. Mix Nutella and mascarpone with the mixer until you have a fluffy and homogeneous cream.
  • For pos I used a round dui, circle. If you don't have pos, you can put the cream in a sturdy bag that you cut at one corner.
  • Sweet cream for whipped cream must be VERY COLD, so it is important to put it in the freezer 10 minutes before use.

Digit cake - ingredients for the countertop (for 2-digit cake. For single-digit cake, halve the quantities in the recipe)

  • 300g flour
  • 250g almond flour
  • 250g very cold butter (82% fat butter)
  • 2 eggs
  • 50g old powder

Cake figures - ingredients for cream

  • 400ml sweet cream for whipped cream
  • 400g mascarpone
  • 100g old powder
  • vanilla essence to taste

How to prepare the countertop for Wrong Figures? Put the diced butter, flour, almond flour, sugar in the food processor (or knead by hand). Mix on the pulse function until we have a dough like breadcrumbs. Add eggs and mix quickly until we have a dough bound. Divide the dough into two equal parts, form two dough disks, wrap them in cling film and let them cool for at least 30 minutes before use.

Preheat the oven to 180 ° C. We work with a part of the dough once. Spread the dough on the table lined with flour, in a layer 5mm thick. We work as fast as we can with the dough, so that it stays cold. Prick the dough very well with a fork. We cut the two digits (two digits "1") with the help of a very well-exempt knife. We place the numbers in the tray, on baking paper. We use the oven tray to make sure we fit both numbers. Insert the tray on the middle grill of the oven. Bake for 12-15 minutes or until lightly browned on the edges. We let them cool very well, without touching them, to keep their shape. We do the same for number 2.

How to prepare cream for Wrong Figures? While the top cools, prepare the cream: put in a large bowl mascarpone, sweet cream, powdered sugar, vanilla. Mix with the mixer at high speed for 8-10 minutes or until we have a fluffy cream. Put the cream in the fridge until use.

For assembly, we choose a plate large enough to fit both figures. We put the cream in a pos with two rounds. We fix the numbers on the plate using a little cream. Decorate each figure with cream, then cover with a second countertop and another layer of cream. We decorate & # 8230as our heart dictates & # x1f5a4


Wrong birthday of rum

Wrong birthday of rum it is a special dessert. For this cake we will use a larger amount of rum, which is not the case with other cakes. You will discover a special taste.
Iat & # 259 & # 537i c & acircteva tips & tricks for an easy, quick and easy preparation of a dessert:
It is advisable to keep the egg whites for a few hours in the cold before beating the whites. At first they fight harder, then faster and faster because they are well-trained.
& ndash Butter can be replaced with margarine on many cakes without depreciating their quality in one way or another.
Separation of the white from the white should be done with great care, because if it gets a little white, the white will not be removed. beat well.

Photo: Cake anniversary of rom & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i need for countertop:
6 tablespoons sugar
6 tablespoons f & # 259in & # 259
6 or & # 259
1/4 l rom
200 g apricot jam
& Icirc & # 539i need for cream & # 259:
200 g butter
50 g cocoa, 4 tablespoons milk
200 g zah & # 259r
1 essence of vanilla
fri & # 537c & # 259 b & # 259tut & # 259 for decoration
food coloring ro & # 537u & # 537i green
Preg & # 259te & # 537ti a & # 537a:
Separate the eggs and beat the egg whites and froth hard, then add the sugar and stir. Add & icircn albu & # 537 g & # 259lbenu & # 537urile deodat & # 259. Add the flour and mix it lightly, from the bottom to the top. Prepare a cake mold with a diameter of 26 cm, pour the composition and put it in the oven. After the cake is baked, turn it over and turn it over again and turn it over on a plate.
Cut the top off a 2 cm thick lid. Take out the core and cut it into strips with rum. Also, sprinkle the edges and cover inside. 1/3 of the core is yellow, 1/3 is colored green, and 1/3 of the core is red. The lid, the edge and the base are greased inside with apricot jam.
Put the green cakes on the cake and grease them with chocolate cream or cocoa cream, then put the yellow cakes on the cakes. Over them, pour the rest of the cream and then pour the red cheese. Put the lid on and press lightly so that there are no gaps, then decorate the cake with fries.

Preparation: 50 minutes Baking: 45 minutes
Re & # 539et & # 259 by Viorica Kovacs, Gala & # 539i


Birthday cake recipe with condensed milk DeLatte

For the countertop:
8 egg whites
150 g sugar
150 g ground walnuts
25 g breadcrumbs
75 g flour
a pinch of salt
the juice and peel of a lemon
For syrup:
350 ml of water
50 g sugar
16 ml lemon essence (2 ampoules)
For cream no. 1:
200 ml liquid cream
200 g condensed milk
250 g mascarpone
50 g dark chocolate (82%)
a pinch of salt
For cream no. 2:
200 ml liquid cream
200 g condensed caramel (dulce de leche)
250 g mascarpone
a pinch of salt
Furthermore:
Savoiardi biscuits (18 pcs.)
300 ml of water
2 teaspoons coffee
1 teaspoon sugar
2 teaspoons amaretto
chocolate figurines for decoration

Total cooking time: 90 minutes

Baking mold diameter: 27 cm
Method of preparation

For the countertop, we need to remove the egg whites from the freezer in time and let them thaw at room temperature.
Sprinkle salt over the egg whites and mix them until they become very frothy, then gradually add the sugar, which we turn into powder.
During the addition of sugar, we also drip the lemon juice, it helps to obtain a firm meringue, in a shorter time.
After we have obtained the firm meringue, so that, if we turn the bowl upside down, it remains fixed on its walls, we take out the mixer and use a spatula.
Finely grind the walnut and mix it with the breadcrumbs, so that it dissolves well. I put two tablespoons of breadcrumbs.
Gradually add the mixture of walnuts and breadcrumbs over the meringue, finely grated lemon peel, and at the end, add the flour.
Mix with a spatula, from bottom to top in circular motions, after each addition, until everything is well blended.
Wallpaper the baking tin with paper at the base, and grease the walls with oil and sprinkle a little powdered sugar over them and spread the walnut countertop composition in it.
Bake the top for 30-35 minutes in the preheated oven at 180 degrees.
Meanwhile, we also prepare creams and syrups.
For the condensed milk cream, we mix the cream, but not definitively, about 3/4 of how much we would mix it if we used it simple.
We don't mix it definitively from the beginning, because we will keep mixing it, adding the rest of the ingredients.
Add condensed milk, mix the cream, then add the mascarpone, a pinch of salt and mix again.
And because I thought the cream was a little sweeter, I added 50 g of dark chocolate, put on the grater.
This chocolate had a great effect, because I did not arrange it evenly in the cream, but I mixed it lightly, and when I served the cake, the cream was on one side sweeter, on the other more bitter.
Let the cream cool until we decorate the cake.
For the cream with dulce de leche, proceed in the same way: mix the cream three quarters, add the condensed caramel, mix, add the mascarpone, a pinch of salt and mix again. This will be slightly firmer than the first cream, because the condensed caramel is thicker than the condensed milk.
We also give this cream cold.
For the syrup, boil the water with the sugar, and when it is still tempered, add the essence.
We boil the coffee for the biscuits in the filter, then we sweeten it, but not very much, and when it warms up, we add amaretto.
I used biscuits, because I didn't have a very high countertop, using a larger baking form, the countertop came out smaller.
Assembling the cake.
We cut the cake batter into two parts, which we place on trays and syrup.
We like the syrup cake well.
We will place the top of the countertop at the base of the cake, because it is not exactly uniform.
We surround it with the removable walls of the baking tin, directly on the plate.
Spread 2/3 of the condensed milk cream, then place the biscuits lightly passed through the coffee syrup and cooled amaretto, over the biscuits spread 2/3 of the condensed caramel cream, then place the second part of the countertop and give the cold shape for 2 -3 hours, until the creams harden and the beautiful cake will set.
We decorate the birthday cake as we know how, with the creams off and the chocolate figurines.
We really liked this birthday cake, as well as the guests, I recommend it with all confidence!


RUNDOING KW19 Ultra-thin Multi-Sport Blood Pressure SmartWatch: Unboxing Appearance and 1

The whole thing powered down and, of course, coming back coming back. We take us one more step and we’re back to the time press and hold here. You get the address information of how you're going to tether to the DA fit app and that's pretty much it.

So we want to go into heart rate, press and hold so it'll get started, put it on my original multi thin sweaty arm right now, it's really hot here and uncle tix sweats easily.

So a good waterproofing test, Huh. In training here, let's scoop this puppy back over to heart rate, there press and hold loading and testing.

So we definitely have some fancy graphics on this watch. We like to test it out to see how long it takes for these functions to work, whether or not it'll just shut down or shut off and go back to black or to time or to what.

Ingredient Tort birthday Milena

I got one reading 78 79, okay, so it's still averaging out the heart rate right now, I'm feeling for a vibration that lets me know what's, completed and doing its single test and there it is okay, it's locked in at 80, it looks like and it's Holding the screen for a moment and when you tap it again good we're right still there again now we'll skip past training.

We looked at that we're gon na go over here to blood pressure. And again, I give you my little talk on blood pressure that none of these have been proven, accurate that you should not rely on any of the blood pressure measurements from these watches without first double checking. You'Re calibrated blood pressure, reading system right if you're monitoring, blood pressure, you're doing original multi subțire for a reason so check in original multi subțire your doctor get the correct reading.

That is the medical standard over Odd that I would come up with exactly that. Reading really folks check the numbers make sure that you're getting a decent result and not either bogus information, that's pulled out of thin air or simulated original multi subțire, but that it's actually accurate to you.

You also want to be careful of to make sure that you're getting a legitimate reading - it usually is pretty fast. It should be between 95 and there's, all sorts of things associated with that that could make it lower.

There could be original multi thin medical issue that you'd want to look into just because you may be getting readings between 95 and Doesn't necessarily mean you're, healthy don't, believe these numbers are accurate, ok, but use them as a guideline in cooperation with your regular medical practice, messages again would be pushed here from the Duff fit app and, of course, the camera shutter and everything else so we've seen all Of those we're back to the time frame window original multi thin that's what it looks like line.

This is the black one, one single button on the side, good size for men or women and available right now from run doing again, it is the kW Dollars.


Video: Vlad and Nikita have a bubble foam party (December 2021).