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Tort Jaffa

Tort Jaffa



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1. Separate the eggs. Beat the egg whites with the mixer, add 1 packet of vanilla sugar and 80g. Sugar, then, one by one, the yolks, flour mixed with food starch and sieve; pour the composition into a form of cake, lined with baking paper and with a diameter of 26 cm. Bake in the preheated oven, at 175 * C, for 25 minutes.

2. Peel the oranges and peel them inside. Peel the oranges, cut them into slices and place them on a paper towel. Mix the cow's cheese with the mascarpone cheese, the contents of the vanilla bar, the orange juice and the rest. of sugar.

3. Leave the baked cake to cool, then cut it in half. On a round plate, place the first cake top, syrup with the orange liqueur, spread with orange jam and place the orange slices. mascarpone, cover with the second top and keep in the fridge for 45 minutes.

4. Beat the whipped cream with the rest of the vanilla sugar and cover the cake. On the edges, place round cookies filled with orange jam and rolled in chocolate. candied and mint leaves. The cake is served with a black coffee or a dry white wine.



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Vanilla, coffee and walnut cake

I don't know how you are, but when I walk into a confectionery, once I hear the word "vanilla," I can't focus on anything else. I would buy anything containing vanilla, accompanied by a coffee. Even though it's a bad time for caffeine, I love the combination of the two, so I chose to make a cake that would fully represent me. If you decide to try the recipe for an anniversary you should know that the ingredients are for a cake of about 2 kilograms.

Countertop ingredients:

  • 300 g of ground walnuts
  • 8 egg whites
  • 300 g of sugar
  • 10 ml of lemon juice.

From these ingredients will result 4 countertops of 20 cm diameter. Divide the composition in half and bake 2 worktops in turn. If you can bake all 4 at the same time it's perfect! I beat the egg whites with a pinch of salt.

I added the sugar and mixed until the granules were no longer felt. At the end I mixed the meringue with walnuts and lemon juice with slow movements from bottom to top, using a spatula.

I put the countertops in the preheated oven at 180 degrees for 30 minutes.

Cream ingredientsof vanilla:

  • 450 ml of milk
  • 1 vanilla pod
  • 8 yolks
  • 120 g of sugar
  • 60 g of starch.

I let the seeds and vanilla pod infuse in the warm milk for 15 minutes. I mixed the yolks with the sugar, then I added the starch, stirring further until smooth. I poured the milk into a thin thread, stirring constantly. Then I boiled the composition over low heat until it thickened. I transferred it to a tray, where I covered it with food foil until completely cooled, during which time I browned 30 grams of almond flakes in the pan.

Ingredients for coffee cream:

  • 300 g of mascarpone
  • 190 g of whipped cream
  • 70 g of powdered sugar
  • 6 g of instant coffee
  • 15 ml of espresso

I added the instant coffee to the espresso and left it to cool. I mixed the cream until its consistency became firm. Separately I mixed the mascarpone with the powdered sugar, I homogenized, then I mixed both compositions together until I obtained a firm cream over which I added the coffee.

To assemble the cake, I mixed the vanilla cream and divided it into 4 equal parts. Between every 2 countertops I used a part of vanilla cream, 10 g of almond flakes and 100 g of coffee cream. After adding the last top I leveled the vanilla cream, removed the cake from the circle and used the remaining 260 g of coffee cream to cover the cake. I let it cool for at least 3 hours.

Hoping it wasn't as hard as it seemed, I wish you luck. Let's hear only good things.


Shocked

Wash the shock flowers well under a strong stream of water to remove all impurities. Then put them in a 10 l jar or in two 5 l jars. Add the lemons.

Separately, bring the water to a boil. When it starts to boil, add the sugar, let it boil for a while, then turn off the heat.

Pour boiling water over the shock flowers and lemon. Dissolve the yeast in a little warm water and add it over the shock flowers. Add the apple cider vinegar and lemon salt, then mix.

If you want, for color, you can add a pinch of saffron powder.

Cover the jars with gauze or plates and leave them in the pantry, in the dark, for 6 days, stirring occasionally during this period.

After 6 days, strain the drink and keep it in the refrigerator in bottles and not in plastic cans.

10-12 shock flowers
10 l apa
1.5 kg of sugar
2 large lemons, cut.
25 g fresh yeast
4 tablespoons apple cider vinegar
a sachet of lemon salt
saffron powder, if desired


Chocolate cake with jelly biscuits - a tasty and flavorful dessert

If you like chocolate cakes, you should try this recipe. You will get a tasty and fragrant dessert. You will definitely want to prepare it more often.

Countertop ingredients:

  • 5 eggs, 250 gr sugar
  • 230 gr wheat flour, 20 gr cocoa
  • 1 sachet of baking powder, 100 ml oil
  • 1oo ml of water, a pinch of salt

Cream ingredients:

  • 750 ml milk, 6 tablespoons starch
  • 150 gr soft butter, 100 gr sugar
  • 100 gr powdered sugar, 100 gr dark chocolate

  • Juice juice from 5 oranges
  • 2 packs of jaffa biscuits with jelly

Method of preparation:

For starters, we'll take care of the countertop. Separate the eggs and beat the egg whites with a pinch of salt. Mix the yolks with the sugar, water, oil and cocoa. Then add sifted flour and mix with baking powder. At the end, add the egg whites.

Mix well and pour the dough obtained in a cake tray (diameter 26 cm) lined with baking paper. Bake the dough for about 35 minutes at a temperature of 180 degrees. Let the countertop cool, then cut it in half, horizontally.

To prepare the cream, mix the starch with 150 ml of milk. Heat the remaining milk. Add the sugar and, just before boiling, add the starch mixed with milk.Mix well with a whisk and leave the pudding on the stove, over medium heat, for a few minutes, until it thickens. After it thickens, take it off the stove and let it cool.

Beat the butter with the mixer, add the powdered sugar and mix until you get a fluffy butter cream. After the pudding has cooled, add the beaten butter in it and mix well.

Divide the cream into two parts. In a bowl we will put only 1/3 of the cream. Melt the chocolate in the microwave or in a bain-marie and add it to the bowl with more cream.

Syrup the top with orange juice and cover it with white cream. Place the jaffa biscuits soaked in orange juice on top (with the chocolate side down). Spread some of the chocolate cream on top and add the second top. Syrup the top with orange juice.

We wrap the whole cake with chocolate cream and decorate it to your liking. Good appetite and increase cooking!


Chocolate cake with jelly biscuits - a tasty and flavorful dessert

If you like chocolate cakes, you should try this recipe. You will get a tasty and fragrant dessert. You will definitely want to prepare it more often.

Countertop ingredients:

  • 5 eggs, 250 gr sugar
  • 230 gr wheat flour, 20 gr cocoa
  • 1 sachet of baking powder, 100 ml oil
  • 1oo ml of water, a pinch of salt

Cream ingredients:

  • 750 ml milk, 6 tablespoons starch
  • 150 gr soft butter, 100 gr sugar
  • 100 gr powdered sugar, 100 gr dark chocolate

  • Juice juice from 5 oranges
  • 2 packs of jaffa biscuits with jelly

Method of preparation:

For starters, we'll take care of the countertop. Separate the eggs and beat the egg whites with a pinch of salt. Mix the yolks with the sugar, water, oil and cocoa. Then add sifted flour and mix with baking powder. At the end, add the egg whites.

Mix well and pour the dough obtained in a cake tray (diameter 26 cm) lined with baking paper. Bake the dough for about 35 minutes at a temperature of 180 degrees. Let the countertop cool, then cut it in half, horizontally.

To prepare the cream, mix the starch with 150 ml of milk. Heat the remaining milk. Add the sugar and, just before boiling, add the starch mixed with milk.Mix well with a whisk and leave the pudding on the stove, over medium heat, for a few minutes, until it thickens. After it thickens, take it off the stove and let it cool.

Beat the butter with the mixer, add the powdered sugar and mix until you get a fluffy butter cream. After the pudding has cooled, add the beaten butter in it and mix well.

Divide the cream into two parts. In a bowl we will put only 1/3 of the cream. Melt the chocolate in the microwave or in a bain-marie and add it to the bowl with more cream.

Syrup the top with orange juice and cover it with white cream. Place the jaffa biscuits soaked in orange juice on top (with the chocolate side down). Spread some of the chocolate cream on top and add the second top. Syrup the top with orange juice.

We wrap the whole cake with chocolate cream and decorate it to your liking. Good appetite and increase cooking!


Jaffa Cake

  • For jelly:
  • 135g orange jelly
  • 250ml boiled water
  • For the countertop:
  • 190g butter
  • 190g old
  • 3 eggs, beaten
  • 190g flour
  • 1/2 orange - peel
  • 1 tablespoon orange juice
  • For topping:
  • 100g dark chocolate (70% cocoa)
  • 100g milk chocolate

1. Grease a tray and line the bottom of the tray with baking paper. Put the jelly in a bowl and pour boiled water over the jelly. Gently mix the jelly until it dissolves completely, pour it into the prepared tray and put it in the fridge for at least 1-2 hours.

2. Preheat the oven to 180C. Put the butter and sugar in a bowl. Using a mixer, beat until it gets a creamy consistency. Add eggs, one at a time, stirring between additions, until the egg is completely incorporated.

3. Add flour, juice and orange peel, mixing with a metal spoon. Put the dough in a pan and bake for 20-25 minutes, until it rises and is golden.

4. Turn the worktop over on a plate to cool completely. When it cools cold, put the chocolate in a bowl placed over a pan with boiling water and let it melt without stirring. When the chocolate has melted, remove from the heat and let it sit for 15-20 minutes.

5. Remove the jelly from the tray and place it on top of the worktop. When the chocolate has cooled, put it on top of the jelly. Leave to cool in the refrigerator for at least 5 hours or overnight.


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We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!

If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.

The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.

You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.

If you have a valid Yahoo ID and password, follow these steps if you would like to remove your posts, comments, votes, and / or profile from the Yahoo product feedback forum.


Video: Tort JAFFA - Amalia