Traditional recipes

Delicious Transylvanian cake

Delicious Transylvanian cake

Countertop: The yolks together with the sugar and hot water are mixed with the mixer until it becomes foam. Whisk the egg whites with a pinch of salt. Carefully mix the beaten egg whites with the yolk composition. In the 12 tablespoons of flour add the baking powder and then sift over the above composition, stirring gently until the flour is incorporated. This composition is poured into a tray lined with baking paper and put in the preheated oven until baked, the toothpick test. After removing the top from the oven, turn it over on a clean towel and let it cool, then cut it in half.

Vanilla cream: In a saucepan put 6 tablespoons flour, 200 g sugar and gradually 500 ml cold milk. We mix a.i. not to form lumps and cook until it thickens. Allow to cool, then add the frame, vanilla sugar and mix until smooth.

Assembly: We cut the top in two and a half of the cream and place it over the top. Put the chopped pieces of shit on top of the cream and sprinkle with walnuts. Then the other layer of cream, and on top of the 2nd half of the countertop. Melt the chocolate with a little milk, a little butter and when it is fluid, glaze the cake.

Leave to cool for a few hours.

Good appetite!


Delicious pear tart

A tasty pear tart, with pecans in dough and cinnamon smell, will gather everyone in the house, from small to large, in the kitchen.

This seemingly sophisticated dessert, but quite easy to prepare, is worth trying regardless of the season, but the most suitable is in the cold autumn days.

Preparation time: 40 minutes

Number of servings: 12 slices

ingredients

For the dough:

  • 3 tablespoons butter at room temperature
  • ½ cup of sugar
  • ¾ teaspoon ground cinnamon
  • ¾ cup Superior Flour 000 Grandma's shelf
  • 1/3 cup chopped pecans.

For the filling:

  • 240 g cream cheese
  • ¼ cup + 1 tablespoon sugar
  • 1 egg, at room temperature
  • 1 teaspoon vanilla essence
  • 450 g pears from compote, drained well and cut into slices
  • ¼ cinnamon teaspoon.

Method of preparation:

First of all, preheat the oven to 200 ℃. While the oven is heating, beat the butter, sugar and cinnamon in a large bowl until you get a crumbly but slightly creamy composition. Incorporate in it the flour, but also the finely chopped pecans. Transfer this dough into a round tart shape and use your fingertips to even it out. Make sure you cover the tart form with baking paper beforehand.

Now you can take care of the filling. In a bowl, whisk together the cream cheese with ¼ cup of sugar, and after the sugar has completely dissolved, fill with the whole egg, but also with the vanilla essence. Pour the composition obtained over the pre-prepared tart dough. On top, tactfully place the pear slices, over which you will powder the remaining sugar and cinnamon.

Put the pear tart in the oven, let it bake for 10 minutes, then set the oven temperature to 180 ℃. After 15-20 minutes, you will notice that the filling binds - it's the right time to turn off the oven.

Remove the tart from the oven, but also from the pan, and leave it to cool on the work table. After it has cooled completely, put it in the fridge for 2 hours, and then you can portion it and serve it with your loved ones.

Garnish it with whole pecans and, if you feel the need, with extra cinnamon before serving.


Description

Mini eclairs & # 8211 are made from scalded and fluffy dough with a delicious chocolate cream, covered with a rich fondant crust.

Approx: 20 pcs / kg.

We recommend 1 kg. for 8 people

* Confectionery & pastry products are made according to recipes, preferences, tastes and traditional habits of consumers in all parts of the country. For this purpose, a series of own recipes were taken and processed, specific to different areas of the country.


Cake with rose cream

Don't you dream of making a cake that no one expects and that instantly becomes a sweet classic in your family? How about a creamy cake with a surprising rose flavor?

Preparation time: 2 hours

Number of servings: 6

ingredients

For the countertop

150 g flour 000 Grandma's shelf

150 g soft butter, 80% fat

2 tablespoons rose petals

For the cream

150 g soft butter with at least 80% fat

150 g mascarpone at room temperature

2 tablespoons ground rose petals

2 tablespoons rose water

1 tablespoon rose jam

Method of preparation

Separate the egg whites from the yolks, place the soft butter, sugar, vanilla sugar and salt in a bowl, gradually incorporating the yolks and mixing carefully. Meanwhile, melt the chocolate, and finally add it to the creamy mixture, stirring again. Then beat the egg whites well, together with the crystal sugar and a pinch of salt, until the foam becomes firm.

Separately, sift the flour and cocoa, then move half of this composition into the bowl of chocolate cream, along with half the amount of foam from the egg whites. Then add the rest of the flour, cocoa and foam and mix gently with a spatula, with wide movements. Place baking paper on the bottom of a tall form, lining, for added safety, with a little butter and flour. Pour the contents into the form, level nicely, then put the top in the oven for 40-45 minutes.

In the meantime, you can prepare the cream: beat the butter together with the sugar until you get a foam, then add the mascarpone cheese. Mix again until the composition is homogeneous. Then add the lemon juice, rose water, jam and chopped rose petals, mixing again, until you get a homogeneous, delicate pink color.

All you have to do is decorate the cake. Cut the top into 3 or 4 layers and fill each layer in turn with the delicious rose cream. At the end, sprinkle rose petals and enjoy a refined and incredibly tasty cake!


CAKE

In this category I am waiting for you with the most delicious homemade cakes cooked by me for your loved ones.

Simple and quick cake recipes, with ingredients at hand for everyone or cakes for festive meals, you will find here ideas with which you will be able to impress your guests.

For hot days or when you don't want to spend too much time in the kitchen, I recommend cakes without baking.

I would be happy for you to try them and tell me how they turned out!


Ingredients Cake cake

2 packs of pie sheets
1 puff pastry sheet
700 gr sour cream
2 eggs
250 gr melted butter

Mac stuffing

150 gr ground poppy seeds
80 gr sugar
1/2 teaspoon cinnamon
grated peel of 1/2 orange / lemon

Cheese filling

800 gr fresh cow's cheese
80 gr sugar
1 sachet of vanilla sugar
1 or
50 gr raisins
little rom

Walnut filling

400 gr ground walnuts
100 gr sugar
1/2 teaspoon cinnamon
grated peel of 1/2 orange / lemon

Apple filling

1 kg of grated apples
100 gr sugar
1 teaspoon cinnamon

Preparation Cake cake

  1. Mix sour cream with eggs. Melt the butter.
  2. Grease very well with butter a rectangular tray of 22 cm x 33 cm and about 10 cm high.
    * my tray was only 7 cm high and the cake was on the edge, it's good to have a higher tray.
  3. Poppy filling: mix all the ingredients, then add 7 tablespoons of sour cream and eggs and mix.
  4. Cheese filling: rub the cheese with the sugar and egg. Add the raisins previously soaked in hot water and a little rum (at least 30 minutes). Add 10 tablespoons of sour cream and eggs and mix.
  5. Walnut filling: mix all the ingredients, then add 5 tablespoons of sour cream and eggs and mix.
  6. Apple filling: mix the grated apples on a large grater with sugar and cinnamon, then add 1 tablespoon of sour cream and eggs and mix.
  7. Spread the puff pastry dough a little, then cut it into a piece the size of a tray. Place the dough on the bottom of the tray.
  8. Then take 2 sheets of pie dough, grease them with melted butter, fold them in half in width and place them over the dough.
    * don't forget, keep the pie sheets you didn't work with covered with a damp towel because it dries quickly
    ** you will not use all the sheets from the two packs of pie sheets, only as many as are needed to build the layers according to the instructions below
  9. We begin to form the layers in this order: poppy, cheese, walnuts and apples. Order is important because the layers with dry filling (poppy and walnut) alternate with the layers with wetter filling (cheese and apples).
    So we continue like this:
    - Spread 1/2 of the poppy seeds composition over the pie sheets, then sprinkle it with 2 tablespoons of melted butter.
    - put 2 sheets of pie dough again, grease them with melted butter, fold them in half in width and place them over the poppy seeds
    - Spread 1/2 of the cheese composition, then sprinkle with 2 tablespoons melted butter.
    - put 2 sheets of pie dough again, grease them with melted butter, fold them in half in width and place them over the cheese
    - Spread 1/2 of the walnut composition, then sprinkle with 2 tablespoons melted butter.
    - we put 2 sheets of pie dough again, grease them with melted butter, fold them in half in width and place them over the walnut
    - Spread 1/2 of the apple composition (lightly squeezed from the juice), then sprinkle with 2 tablespoons of melted butter.
    - put 2 sheets of pie dough again, grease them with melted butter, fold them in half in width and place them over the apples
    So far we have 4 layers of filling with pie sheets between them.
    And now we resume the layers, in the same order, so that at the end we will have 8 layers of filling with pie sheets between them.
  10. The last layer will be one of pie sheets that we grease with butter on top and then with egg cream.
  11. Put the tray in the oven at 170C for 75 minutes. At the end we let the grill for a few minutes if we want the top sheet to be browner.
  12. Remove the cake from the oven, grease it once more with a thin layer of sour cream and let it cool completely.
  13. Serve cut into cubes, possibly sprinkled with vanilla powdered sugar.

9. Grease with cream at the end

12. Cake cake


Walnut cake with cocoa cream



The cake I made for my little birthday party, :)). I turned 35, wow, half of my life is gone, :)). the recipe is from Mihaela's blog (http://dulciurifeldefel.blogspot.com/). wonderful recipe, thank you Miha for another delicacy. I halved the weights because I didn't need such a big cake, and due to the lack of time, the decoration turned out disastrous, :)). but it was very good in taste, :)).


Wheat:

8 eggs
200 g sugar
4 tablespoons oil
8 tablespoons flour
4 tablespoons cocoa
100 g ground walnuts
1 baking powder
esenta de rom

Separate the egg whites from the yolks and beat hard with sugar and a pinch of salt, like meringue. The yolks are mixed with the oil and essence. Pour everything over the beaten egg whites, then add the flour mixed with baking powder, cocoa and ground walnuts. Mix well by mixing lightly.

The composition is poured into a tray (24 cm in diameter) lined with baking paper and put in the oven over medium heat for about 25-30 minutes. The toothpick test is done. Remove to a grill, leave to cool then cut into 4.

Cream:

400 g butter
120 g dark chocolate
4 tablespoons cocoa
200 g sugar
100 g ground walnuts
esenta de rom

The butter melts partially, leaving unmelted pieces. Then mix until cool and bind again, obtaining a fine and fluffy cream. Add the sugar and continue mixing until it melts.

Melt the chocolate in the microwave with 2 tablespoons of milk. Homogenize, leave to cool, then gradually incorporate into the butter cream. Add cocoa, ground walnuts and rum essence.

Syrup:

150 ml water
100 g sugar
2 tablespoons brandy

Boil the water for a few minutes with the sugar. Leave to cool, then add the brandy.

100 g dark chocolate
50 g butter
50 ml liquid cream

Melt the broken chocolate together with the butter and liquid cream. When it has reached boiling point, set it aside and mix well. Leave to cool.


Old fashioned chocolate cake

I bought it for a long time, until I got tired :)), then I looked for the recipe. Old cake recipes - recipes like grandma's. A refreshing pineapple cake that is very easy to prepare, delicious, will delight us. Hi, I'm Dana and you've come to the place where you'll find old recipes. It's an old recipe (40 years old) that I never failed.

Cocoa cream for cakes, pies and other desserts. You don't come into my house anymore, you better die, I stay at home at home & rdquo. The old recipe that every child loves. Chocolate Cupcakes, Recipes. Not missing from the Easter table, the cake is less and less prepared at home and more and more purchased from. The coolest Easter cake recipes in Banat! It was a festive day when a double cake was made, an old family recipe in the house, especially for the names, birthdays or holidays. There are 42 old, traditional recipes.

The cakes our mothers made under communism broke everything. Although in all these old recipes, written on sheets almost yellowed by his notebook. Back then, these were made in the house and stretched, with a lot of nerves and a lot of sweat.

You can find cake recipes, homemade cake recipes and other delicious sweets and desserts on this culinary blog, explained in detail in the pictures.


Delicious Transylvanian cake

Countertop: The yolks together with the sugar and hot water are mixed with the mixer until it becomes foam. Whisk the egg whites with a pinch of salt. Carefully mix the beaten egg whites with the yolk composition. In the 12 tablespoons of flour add the baking powder and then sift over the above composition, stirring gently until the flour is incorporated. This composition is poured into a tray lined with baking paper and put in the preheated oven until baked, the toothpick test. After removing the top from the oven, turn it over on a clean towel and let it cool, then cut it in half.

Vanilla cream: In a saucepan put 6 tablespoons flour, 200 g sugar and gradually 500 ml cold milk. Stir to form lumps and cook until thickened. Allow to cool, then add the frame, vanilla sugar and mix until smooth.

Assembly: Cut the top in two and a half of the cream and place it over the top. Put the chopped pieces of shit on top of the cream and sprinkle with walnuts. Then the other layer of cream, and on top the second half of the countertop. Melt the chocolate with a little milk, a little butter and when it is fluid, glaze the cake.