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Desert cake Rabbits

Desert cake Rabbits


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For the tops: whisk the egg whites with the mixer, with a pinch of salt, gradually add the sugar, then the yolks, the oil, the baking powder and the flour. The composition is poured into two smaller round cake shapes (or two pans, mine were 17 cm in diameter) so that they both fit in the oven (or bake one at a time). Place in the preheated oven over medium heat for about 10 minutes. Leave to cool.

For the syrup: it is prepared from water and sugar, it is left to boil for about 5 minutes, it is removed from the heat, the rum essence is added and it is left to cool.

For the cream:

Melt the white chocolate on a steam bath, pour into a bowl. Melt the milk chocolate and pour into the bowl earlier. Leave to cool. Add the mascarpone cream and liquid cream, ness, vanilla sugar and powdered sugar and mix all with the mixer. If you like it sweeter, add more sugar, but it seemed balanced because of the chocolate.

Decoration and assembly: cut each sponge cake into two sheets (they have grown enough to be cut this way). For the bunny shape: one countertop stays round, and the second one cuts off the ears, and what remains will be the bow.

Beat the liquid cream with the mixer until it becomes creamy and thick.

Syrup and fill the cake with cream, setting aside about a quarter for decoration. Garnish the bunny with cream and whipped cream, sprinkle a little pink sugar on the ears. For the bow, decorate with colored candies, rolls with hazelnut cream, and for the brooch on the bow use a little cream, a wafer flower and a sugar popcorn.


Gates: 14

Baking mold diameter: 17cm

Total time: 2h 30min


Good appetite!


If you like my recipe, you can also find it on my blog:

http://ancutsa-cuisine.blogspot.ro/2018/04/tort-iepuras.html


  • 2 fennel bulbs, sliced
  • Green pesto 1-2tbsp
  • 75g butter, soaked
  • 4 rocker, heads removed and hollowed out
  • Olive oil, for spraying
  • 150-200 g cherry tomatoes
  • 75-100 g black olives
  • Basil leaves for garnish

Set the oven to 200 ° C / 400 ° F / marking gas 6.

Cook the fennel in boiling water for about 5-7 minutes. Drain it well and spread it on the base of a tin.

Mix the pesto in butter. Cut the top meat of the fish and spread a little butter in each piece, then place the fish on the fennel. Pour over olive oil and cook for 10 minutes.

Add the tomatoes, cut into small bunches and olives, soak in a little oil and cook for another 10-15 minutes, or until the fish is cooked. Remove from the oven and serve at once with garnished basil leaves.


Dessert Bunny Cake - Recipes

250 grams of finely ground sugar with vanilla

1 teaspoon rum and a little oil for frying

Make yeast mayonnaise, 2 tablespoons flour and a little warm milk. Let it rise for an hour, then start kneading it. If there is a small amount, you can also beat with a spoon, adding the yolks, 1/2 of the whipped egg white, the sugar, the milk, the orange peel, a little rum and oil and beat for an hour until it becomes blisters, then add the amount of butter. what we have little by little then we let it grow in a warm place. After 2 hours, we put it in the forms. When it has grown in shape, grease it on top with egg yolk and sprinkle with a little powdered sugar and a few slices of almonds. (Constantin Bacalbașa - Dictatorship gourmet)

MOUNTAIN COZONACI

lei 1 kilogram of flour, 1/2 liter of milk, 250 grams of sugar, 250 grams of fresh butter, a teaspoon of salt, grated peel of a lemon, 8 eggs, a little vanilla, 1 teaspoon of rum, brewer's yeast and raisins. Then take 8 egg yolks and 4 beaten egg whites together with a teaspoon of salt. Then take a finger-sized piece of brewer's yeast and put it in boiled milk only lukewarm. The yeast will stay in the milk until it rises and begins to rise. You put the flour in a cup in a warm room, pour the milk with the yeast in it. Add the powdered sugar and beaten eggs. Mix all this vigorously for half an hour.

The mixture is made by hand. Melt the butter, then pour it into the flour, little by little, stirring further. Finally, start the mixture with both hands, which you always soak in the melted butter that you have next to it in a saucepan placed on the machine. Stir for another hour. Then add the raisins and lemon peel to be inserted into the dough from the beginning of kneading. The rum is placed towards the end of the mixture.

The dough is left out for half an hour to rest in a warm room, then mix a little. From the dough mass take quantities as desired, place in molds or trays greased with butter and put in the oven not too hot. If the oven is too hot, place a sheet of paper over the dough on the side greased with butter. (Dictatorship gourmet)

COZONAC - EASTER RABBIT

Ingredient:
650-700 grams of flour
200 milliliters of cream
7 grams of yeast
160 milliliters of warm milk
3 eggs
50 grams of butter
150 grams of sugar
50-70 grams of raisins
2 tablespoons rum
1 sachet of vanilla
grated peel of 1 lemon
1/4 teaspoon salt
oil

chocolate chips for decoration

Method of preparation:
We wash the raisins and soak them in cognac or rum. In a bowl, put the yeast with a teaspoon of sugar and pour over the warm milk. Cover with a cloth and leave to warm for 10-15 minutes.
Beat with sugar 2 whole eggs plus the egg white of the third one (we will use the yolk to grease the cake before putting it in the oven). Add the cream and grate the lemon peel.
Sift the flour with the vanilla and salt. Pour the cream (prepared in advance) in the bowl with mayonnaise (soaked yeast). Stir and gradually add the sifted flour. Knead well, cover with a cloth and heat.
After 30 minutes, add the melted butter to the dough and knead again. Leave to rise for another 1-1.5 hours in the hot oven. After that, distribute the raisins in the dough as evenly as possible.
Grease the molds with oil and put in each of them a piece of kneaded dough (the molds should be half filled). Let it rise for 30-45 minutes, then grease the surface of the cakes with a yolk and decorate with chocolate chips.
Put the cake in the preheated oven (200 degrees Celsius) for 25-30 minutes.

COZONAC TRANDAFIR

500 grams of flour
5 eggs
350 grams of sugar
40 grams of brewer's yeast
1 glass of milk
1 tablespoon rom
1 pinch of salt
vanilla
lemon peel
200 grams of nuts
1 packet of butter

Method of preparation:
Dissolve the yeast in milk, mix it with flour and sugar and let it rise for about an hour.

When we notice that the dough is raised, we add the eggs one by one, salt, vanilla, rum and lemon peel. Mix everything and knead for about 15 minutes, then let it rise again for 1-2 hours.

Spread a thin sheet of dough and grease it with butter rubbed butter. Sprinkle the finely ground walnuts over the butter layer. We wrap the sheet, like a roll, and cut it into 8-10 pieces.

We tighten each piece at one end and place them next to each other, with the tight side down, in a round shape, greased with butter or oil and lined with flour.

Let it rise for about 1/2 hour, then put the tray in the oven, at the right heat, for about 30-40 minutes.


"Bunny Gift" Cake

& Icirc & # 539i need extra: & # 9632 & # 82391 bag & # 259 walnut & # 259 shaved coconut & # 259 & # 9632 & # 82391 shape & # 259 oval & # 259 ad & acircnc & # 259 for baking the top & # 9632 & # 8239sugar flowers & # 259r for decoration & # 9632 & # 82391 panglic & # 259 de decor

Prepare the top: Prepare according to the classic recipe for a bread (from egg & egg, sugar, sugar, juice and a glass). of a pinch of salt and one of extinguished baking powder), in which you add the candied fruit, after you have cut them into cubes, vanilla sugar and peeled acacia peel. . Once the worktop is baked, turn it over and cool, then cut it three horizontally.

Prepare the first cream: Peel a squash, grate it and incorporate the well-drained fruit, and separately, prepare the gelatine, according to the instructions on the package. After the gelatin has cooled, wrap it in ice cream. Spread half of this cream on the first part of the countertop, then place it on top of the second part of the countertop and cool it.

Prepare the cream II a: Prepare the vanilla pudding according to the instructions on the package and when it cools, add the melted butter to it, then when the cream is cold, add the brandy. 537i mix well. Spread this cream over the second part of the worktop, cover with the last part of the worktop, after which spread the cream on top of the cream and leave the raspberries on the cold cake. , c & acirct time prepar & # 259te & # 537ti glazura. Ornezi dup & # 259 dorin & # 539 & # 259 & # 537i fantezie.


Various decorations for beef salad

Prepare the beef salad according to your favorite recipe and place it on a large, round plate, like a cake. Divide it into 9 equal parts, in the form of triangles and put cubes of peas, beets, olives and carrots, then separate them with mayonnaise, as in the picture below.

Photo source: aromedinbucatarie.wordpress.com

Beef salad is a dish often found at festive meals. If you liked these beef salad decorations, choose your favorite model and surprise your guests at the Easter table!


Bunny cake

Whisk the egg whites and add the sugar until a hard composition is obtained.

Rub the yolks well with the oil.

Pour the yolks into the egg white foam and mix gently with a whisk or wooden spoon (not with a mixer) so that it does not leave.

Add the flour, baking powder quenched with lemon or vinegar and vanilla and mix just as easily.

Preheat the oven to 120 degrees C.

Grease a round cake form with oil or butter, put baking paper and pour the composition. Bake for an hour.

After the countertop has cooled, cut it in half, then cut the pieces into small pieces and try to assemble it according to the image below.

Syrup, but not too much, and fill with a cream of your choice.


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Tort Iepuras

Rock:
Bake 2 biscuit tops of 10 eggs each in a round shape (with a diameter of 26 cm). We cut each countertop in half after cooling. We leave one of the countertops round the other, we cut it as in the image below, thus obtaining the ears and the bunny's bow.

Cream:
Put 700 ml of whipped cream on the fire and in it add the 700 g of household chocolate and leave it on the fire until the chocolate melts, letting it boil. Then remove from the heat and leave to cool for at least 12 hours.

When the cream is cooled, it has the consistency of a thicker cream. I put the mixer in the cream and mix it at high speed. Beat the remaining 300 ml of whipped cream and then gradually add it to the cream that you mix next. From the cream we take 6 tablespoons separately and we will use it to decorate.

Put 5 tablespoons of caramelized sugar then add about 500 ml of water over it and leave it on the fire until the sugar melts. Add 1 ampoule of rum essence when the syrup is cold. With this syrup we will syrup the biscuit tops.

As I said, we cut the countertops in half. We place a part on the tray where the cake is to be assembled and we syrup it well. Put a row of cream on top, then cover with the top that comes again in syrup. We do the same with the ears and the bow.

We put the biscuit pieces on the outside filled with a thin layer of cream and we start to prepare the marshmallow foundation with which we will cover the cake pieces.

Fondant preparation:
Grease a bowl well with a frame, place marsmallows in it, add 2 tablespoons of water and put the bowl in the microwave until the marshmallows melt (I put it four times 30 seconds, but this time also depends on the power of the oven as it heats up).

Be careful to melt in a larger bowl because this marshmallows are very swollen. After it is melted, add the 900 g powdered sugar to it and mix well with a spoon until all the sugar is incorporated (it is very sticky).

When the paste is homogeneous, powder a foil or a bag with a little starch and leave it to cool for at least 2 hours. I covered the cake with this fondant. Spread lightly on the table sprinkled with starch. You can color the bow, the eyes, etc. as you like. by adding dyes.

With this fondant I covered the pieces filled with cream, then I placed them on a tray and I also made the rabbit's eyes and mustache from the fondant.

PS: The cake can be baked from 8 eggs and can be decorated with cream on the outside not only with fondant.


Tort Iepuras

Preparation:
For the tops: whisk the egg whites with the mixer, with a pinch of salt, gradually add the sugar, then the yolks, the oil, the baking powder and the flour. The composition is poured into two smaller round cake shapes (or two pans, mine were 17 cm in diameter) so that they both fit in the oven (or bake one at a time). Place in the preheated oven over medium heat for about 10 minutes. Leave to cool.

For the syrup: it is prepared from water and sugar, it is left to boil for about 5 minutes, it is removed from the heat, the rum essence is added and it is left to cool.

For the cream:
Melt the white chocolate on a steam bath, pour into a bowl. Melt the milk chocolate and pour into the bowl earlier. Leave to cool. Add the mascarpone cream and liquid cream, ness, vanilla sugar and powdered sugar and mix all with the mixer. If you like it sweeter, add more sugar, but it seemed balanced because of the chocolate.

Decoration and assembly: cut each sponge cake into two sheets (they have grown enough to be cut this way). For the bunny shape: one countertop stays round, and the second one cuts off the ears, and what remains will be the bow.
Beat the liquid cream with the mixer until it becomes creamy and thick.
Syrup and fill the cake with cream, setting aside about a quarter for decoration. Garnish the bunny with cream and whipped cream, sprinkle a little pink sugar on the ears. For the bow, decorate with colored candies, rolls with hazelnut cream, and for the brooch on the bow use a little cream, a wafer flower and a sugar popcorn.

Gates: 14
Baking mold diameter: 17cm
Total time: 2h 30min


Ingredients for the rabbit-shaped Easter cake

Although it has a slightly higher level of difficulty than other cakes, especially because it requires patience and attention to assembly, this Easter cake is worth the effort, because the result is spectacular!


For the glaze, you need:

- 340 grams of butter at room temperature
- 750 grams of powdered sugar
- half a teaspoon of salt
- a tablespoon of vanilla extract
- 3 tablespoons of milk.

For the rabbit you need:

- 2 layers of cake top, made according to your favorite recipe (can also be bought in the store)
- 100 grams of coconut flakes
- 2 pieces of biscotti from the package
- pink fondant (you can buy it from the store or you can prepare sugar paste at home)
- 2 black Jelly Beans dragees, 1 white, cut in half, and 1 pink
- 2 gummed meringues
- spirals jellies with anise.



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