Traditional recipes

Coffee cake, chestnut puree and mascarpone

Coffee cake, chestnut puree and mascarpone

The top was very easy to prepare, but because I used a shape that was a bit small, 22 cm, it was a bit difficult to bake.

In a bowl that I put on the steam bath, I put butter, cocoa, sugar, ground coffee, milk.

I left them until the butter melted and all the ingredients were homogenized.

I added the grated ginger and the chocolate liqueur, I let it cool.

I separated the egg yolks from the 5 eggs.

When the chocolate mixture cooled, I incorporated the yolks one by one, using a fork. I also added sour cream.

I mixed the flour with the baking powder and I put it over the obtained composition, then I also put the hazelnuts.

At the end I beat the egg whites hard and I incorporated them lightly into the mixture.

I put the composition in wallpaper form and put it in the oven at 180 degrees for about 45 minutes.

Like I said, it should have been only about 30 minutes.

I let the countertop cool in the oven after it was baked, then I cut it, obtaining 3 countertops.

For the cream with chestnut puree, I mixed the mascarpone cream, I added the chestnut puree and whipped cream.

For the coffee cream, I mixed whipped cream with cold cream (powder) from Dr. Oetker.

No sugar is needed, the cream is sweet.

I put a layer of cream with chestnut puree over the top and blueberries on top, I placed the second top and again cream and blueberries.

Over the third countertop I put the chocolate icing, which I obtained by melting the chocolate on a steam bath with a tablespoon of oil.

I garnished it with coffee cream and put the candies.







Christmas tree cake

Tort Br & # 259du & # 355, a cake idea for the fast-paced people approaching. You don't have to catch us unprepared, that's why we offer you this special recipe for Christmas or for the New Year's table.
I said New Year's Eve to find out something about this event. December 31 is, calendarically, the last day of the year, and the night is known as the transition between the years when New Year's Eve is celebrated and, implicitly, the coming of the New Year. The word & bdircorevelion & rdquo comes from the French & bdquor & eacuteveiller & rdquo, which & icircnseamn & # 259 & bdquoa wakes up & rdquo, & bdquoa be awake & rdquo. The word was used to designate a mass table, taken late at night, and only after 1990 did it come to be called the night between the years.

Photo: Tort br & # 259du & # 539 & ndash Archive & # 259 Burda Rom & acircnia


Chestnut and rosemary puree cake (gluten free)

A few years ago, in Rome, also in February, I ate the best ripe chestnuts. I took them in a paper cone, hot, picked directly from a hot-burning tip from street vendors. Their smell was felt all over the street and I couldn't help but stop. I like ripe chestnuts, and when I can't find them like that or I don't have time to bake them in the oven and fill the house with their smell, I buy a jar of chestnut puree and eat it with biscuits.

The last jar slipped unnoticed through the fridge and since I came across it, it made me think of a cake that I also knew from Italy and that someone reminded me of recently. The cake in question originates from Tuscany, has chestnut flour, rosemary and pine seeds. I kept only the basic flavors: chestnuts and rosemary and made it more chocolatey. I omitted the pine seeds because I didn't have them at hand now, but I would sprinkle them on top of the cake next time.

What I liked about it was that it has no flour or sugar (except for the one that is in chestnut puree and does not reach more than 100g for the whole tray, which seems a little to me).

This cake is dense and almost creamy, with a subtle rosemary aroma, which those who love this plant will surely love. It's wonderful with hot tea or red wine, while weaving plans for the next vacation.

Chestnut and rosemary puree cake (gluten free)

  • 4 eggs (egg yolks separated from egg whites)
  • 350g chestnut puree (sweetened)
  • 50g cocoa
  • 65g almond flour
  • leaves from 2 rosemary twigs

Method of preparation:

With a mixer, beat whites until you get a hard foam.

Stir in a large bowl chestnut puree with egg yolks until smooth. Add sifted cocoa and then almond flour and incorporate them as well.

In this mixture add 1 teaspoon of rosemary leaves chopped, then incorporate spoon by spoon the beaten egg whites.

Pour the dough into a round tray (20cm) or a square one (18x18cm) and sprinkle a few rosemary leaves on top. Bake for 35-40 minutes in the oven heated to 180C.

At the end, a toothpick stuck in the middle of the cake should come out clean.

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

Received messages

I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Method of preparation

Start by preparing the espresso, which you leave to cool completely. When cold, place in a deep bowl and add the rum and optionally 2 tablespoons of Bailey's. Then with the lemon slice, degrease the bowl in which you will make the cream and the bowl in which you will beat the egg whites. Rub the yolks with the sugar until the sugar is completely dissolved. Add the chestnut puree and rub well. Then add the Mascarpone cheese and mix well until you get a fine cream. Add the rest of Bailey's and vanilla and mix. Beat the egg whites until stiff. Place them over the cream in 3 tranches, stirring slowly, from top to bottom, preferably with a pear. You can use a cake pan like classic tiramisu to assemble tiramisu. But for a more modern version, suitable for a meal in the form of a Swedish buffet, you can use cup-type glasses or cappuccino cups. Place a layer of cream on the bottom of the cups. Then place a layer of biscuits passed through the coffee and broken into 3-4 pieces to enter the cup. Be careful, the biscuits just dip quickly in the coffee and take them out immediately, they are not left in the coffee for a second because they soften too much. Then place a layer of cream over the biscuits, about 1 cm thick. continue like this, with alternating layers, until the glasses are filled, the last layer being cream. Ideally, the last layer of cream should slightly exceed the rim of the glass and with a teaspoon make swirls in it. Refrigerate for at least 4-5 hours. Before serving, powder with a little cocoa, using a fine sieve of tea.


Chestnut cake

50 chestnuts, 250 g sugar, 5 eggs, 150 g fresh butter, vanilla, 150 g whipped cream. Chestnut cream.
Peel a squash, grate it and simmer for an hour in a pot. Peel a squash, grate it and put it in a saucepan with enough water. Bring to the boil until completely softened. Drain well from the remaining water and pass through a mincer, then through a sieve. Mix with the powdered sugar, vanilla and the yolks in turn. Rub well until it becomes like a cream. Then mix with the butter rubbed foam and finally with the beaten egg whites. Grease a form with butter, pour the composition and bake on the fire for three quarters of an hour. When the cake is ready, it should be a little soft in the middle. If it sticks too much to the fire, it becomes rough. Allow to cool in the form. Turn over, glaze with chocolate or coffee, and put whipped cream on top.
If it is filled with cream, then bake the composition in two shapes of equal size. When they are ready, let them cool, put them on top of each other and between them chestnut cream:

40 chestnuts. Syrup of 400 g sugar and 1 1/2 glass of water, vanilla, 150 g butter, 2 tablespoons rum, 10-12 biscuits.

Peel the chestnuts. Then boil with enough water to cover them, until soft. Drain well. They go through the shredder and then through the sieve. Make a thick syrup of sugar and water. When it is well bound, pour it slowly over the chestnuts, mix it, then put it all on the fire, together with the vanilla, always rubbing so that it does not stick to the bottom. Hold until it thickens. Rub very fresh butter, mix with the cooled chestnuts and add the rum.

Soak a few biscuits with rum syrup and place on a plate so that it forms a bottom over which to put the cream, with the croissant of cloth or paper, in rows on top of each other, in the shape of a nest. In the middle hole is placed whipped cream.

Sanda Marin, Cookbook, Cartea Românească Publishing House, Bucharest


Caramelized pineapple

Another typical dessert for autumn or winter, except for the eggs in the list of ingredients, is the caramelized pineapple.
Prepare the caramel according to the previous instructions (250 grams of sugar and a large button of butter), letting it cook for 15 minutes, stirring constantly.
In the meantime, you have prepared a pan on which you have placed slices of pineapple on a sheet of wax paper. Pour the hot caramel, let it cool and serve pineapple slices garnished with hazelnuts and a tablespoon of vanilla or pistachios.


Preparations for the cake without baking:

We will need a 30 * 20 cm tray. Use unglazed and unflaked dishes, because in them we will slice the cake (not to scratch them).

Thaw the chestnut puree, take the butter out of the fridge and keep it at room temperature until it becomes soft and put the sugar in a coffee grinder. If we use oatmeal instead of biscuits, we pass them through the grinder for a few seconds (at least clean the sugar and spices deposited on it). If we use biscuits, we grind them (most easily beating them with a rolling pin through a household bag or a clean kitchen towel, but we can also pass them through a grinder or grind them by hand, they will soften from the milk anyway).


Unbaked chestnut cake with sea buckthorn syrup

This cake without baking can certainly be considered a culinary miracle. And how could it be otherwise when, over the base of biscuits and crushed walnuts, I spread a creamy layer of chestnuts and mascarpone? And how could it not be so, when, in order to glaze it in style, I prepared an incredible sea buckthorn syrup?


Chestnut puree and Mocca coffee, the delicacies of Timisoara high school students of the & # 821770

A cup of chestnut puree with cream and a Mocca coffee, after class, were the delicacies of Timisoara high school students of the & # 821770.

At that time there was no crisis and you could find natural syrups that were served to you through the open windows of confectioneries, cakes with natural butter creams, excellent coffee whose smell filled the street or cheese rolls with steaming cream cheese.
The Youth Confectionery in Kuttle Square, close to Theoretical High School no. 1 (currently the Banat National College) in Timișoara, was preferred by young people, after they left school. Groups of 5-6 students sat at a table, the order was given and the tray of goodies was awaited.
& # 8220I can say it was & # 8216the menu of the day & # 8217, because everyone was asking for chestnut puree with cream and a Mocca coffee. Only those who lived then know what fragrance Mocca coffee and rum from chestnut puree spread. When I saw them enter the confectionery, I already knew what to prepare & # 8221, remembers Mrs. Ani, a former confectioner at & # 8220Tinereții & # 8221, who prepared the required order for the high school students. The chestnut puree was in bulk for the confectioners, ready prepared, they just passed it through the sieve that gave the shape of some noodles, over which the cream was placed. But Mrs. Ani also tells us a delicious recipe for preparing this sweetness, at home.
& # 8220A half a kilo of edible chestnuts is grown and boiled for half an hour, at the right heat, after which it is cleaned of the outer skin while they are hot, because otherwise it peels harder, and if it stays glued it will give bitter puree taste. Then put them through the mixer and add about 25 grams of butter, about two tablespoons of powdered sugar and a little rum essence. We are careful not to put too much rum, because it will make the composition bitter and hot. When everything is a uniform paste, leave it to cool a bit. Then pass the cubes of composition through a meat grinder or through a garlic press, but they must be very clean, not to take on another taste. Put natural cream on top and serve it in peace & # 8221, Mrs. Ani recommends for AGERPRES.
And the coffee that the high school students from Timisoara served was extremely tasty, especially since it was Mocca espresso, like a hot chocolate that filled your mouth with exotic flavors. & # 8220To have a quality coffee you must have quality coffee, the espresso machine must be cleaned after each dose and respect the amount of coffee. For a cup of coffee I put a teaspoon of freshly ground coffee (you can put two, but it gets too strong) and pressed well with the teaspoon, put water in the machine and after 30 seconds began to appear the first drops of coffee that gradually they were filling the cup. Usually, this coffee was also served with fresh cream & # 8221, adds Ms. Ani. On the tables was the saucer of white cubic sugar, which emptied each time after such a raid by the high school students.


Delicious with chestnuts

1. For the countertop, the eggs are separated and the egg whites are frothed together with the sugar. The yolks are also beaten with foam and added over the egg whites together with the flour, cocoa and breadcrumbs. Mix everything well and pour into a bowl lined with baking paper. Bake for almost 30 minutes. Remove from the oven, allow to cool and cut radially into two equal parts.

2. For the cream, soak the gelatin in a little water, place in a milk kettle and simmer. Chestnut puree, mascarpone, sugar, vanilla sugar and rum are mixed in a bowl and added to the gelatin dissolved in milk.

3. The cake-shaped ring or one made of cardboard the size of the countertop is placed on a plate. Place the first slice of the top inside it and cover it with chestnut cream. Cover with the second slice of the countertop and leave in the fridge for two hours to harden. Then wrap in whipped cream, sprinkle powdered sugar, cinnamon and finely grated chocolate on top. Decorate with whipped cream flowers on the edge.


Video: Naked cake with coffee sponge, mascarpone cream 커피 마스칼포네 치즈 케익 만들기 (December 2021).