Beat the egg whites with the sugar and lemon peel, add the oil, essence, flour and mix gently. At the end, add the walnuts and raisins. Stir gently from bottom to top so that the dough remains aerated. Pour into a pan greased with oil and lined with flour and bake for 25-30 minutes. Allow to cool.
Mix the yolks with the sugar and then with the milk, cocoa, flour and margarine. Then put on the fire and let it boil, stirring constantly until it thickens. Set aside, add the rum essence and allow to cool slightly.
Place a wafer sheet, put half of the cream, the baking sheet, the rest of the cream and finally the second wafer sheet. Press well and leave to cool. Cut diamonds.
Rock: 7 egg whites, 14 tablespoons sugar, 7 tablespoons oil, 7 tablespoons flour, 1 cup finely chopped walnuts, 100 g raisins, vanilla essence, grated lemon peel, 2 wafer sheets.
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Cream: 7 egg yolks, 1 cup sugar, 3 tablespoons cocoa, 2 tablespoons milk, 1 tablespoon flour,
150 g margarine or butter, rum essence.
Rock: Beat the egg whites with the sugar and lemon peel, add the oil, essence, flour and mix gently. At the end, add the walnuts and raisins. Stir gently from bottom to top so that the dough remains aerated. Pour into a pan greased with oil and lined with flour and bake for 25-30 minutes. Allow to cool.
Cream: Mix the yolks with the sugar and then with the milk, cocoa, flour and margarine. Then put on the fire and let it boil, stirring constantly until it thickens. Set aside, add the rum essence and allow to cool slightly.
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Assembly: Place a wafer sheet, put half of the cream, the baking tray, the rest of the cream and at the end the second wafer sheet. Press well and leave to cool. Cut diamonds.
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After the dough has cooled, gradually add an egg to it and mix the composition well until the egg is homogenous. Do the same with all the eggs in a row. I got a creamy dough.
Preheat the oven in time. We will have prepared a tray 20 & # 8211 22 cm in diameter that we will cover with paper. We will divide the dough into two parts. We'll get two sheets. We'll put some of the dough in the pan. The surface must not be uniform. We will do the same with the second sheet. Bake the sheets at 180C until the dough doubles in volume and is brown on the surface.
We prepare the cream. We put the 500 ml of milk and 300 ml on the fire. Separately, incorporate 200 ml with eggs, starch and sugar. We mix the composition with a whisk. When the milk boils, turn the heat to low and pour the mixture, stirring constantly until the cream begins to thicken and boil. Turn off the heat, add the vanilla sugar and put a cling film on top. Let the cream cool.
After the cream has cooled, beat the butter at room temperature with the blender and gradually add the cold cream. We do this stage in short intervals at minimum speed. The cream is ready. We assemble the cake. We put the first sheet in a circle. Put the cream, then the second sheet. Leave the cake in the fridge overnight.
- Put the dough in a pan greased with oil
- Spread the sauce on the counter, evenly add diced mozzarella and anchovy fillets
- Sprinkle with olive oil, pepper and oregano
- Place the tray in the preheated oven at 250 & deg C for approx. 20 minutes
- Remove the tray when the cheese has melted well and the pizza is browned
Delicious, tasty and with few ingredients, you can get a Neapolitan pizza whenever you feel like it!
NAPOLITANA WITH 3 CREAMS
The responsibility for this recipe belongs exclusively to Ms. Alexandra Carlan.
Method of preparation
1 pack of wafer sheets
250 g soft butter
500 g powdered sugar
1 thin ampoule of rum or 1 teaspoon of essence in a bottle
for chocolate cream:
200 g good quality household chocolate
125 g liquid cream
50 g butter
250 g sugar
100 g of flour
2 whole eggs
1 vanilla pod
1 l milk
Method of preparation:
Rum cream: Rub the butter with the sugar and vanilla. It's getting cold.
Chocolate cream: Break the chocolate into pieces and put in a bowl.
Put the whipped cream on the fire and, when it boils, pour it over the chocolate, stirring until smooth.
Add the butter. Two wafer sheets will be dressed in this cream.
Pour the chocolate cream over the sheets placed on a grill. The leaves are then allowed to harden.
Vanilla cream: Mix the sugar, yolks and whole eggs until you get a whitish cream.
Add flour. Boil the milk with the vanilla and after it has boiled, pour the mixture of eggs and flour.
Stir quickly and simmer for 5 minutes. It's getting cold.
Assembly: Place a wafer sheet with chocolate, then rum cream, a white wafer sheet,
vanilla cream, another white sheet. Leave it to soften overnight and serve sprinkled,
to taste, with grated coconut
Minion hazelnut and wafer ingredients:
- 100 grams of hazelnuts (or nuts, almonds, cashews, peanuts, etc.)
- 2 wafer sheets (commercial)
- 100 grams of butter
- 80 grams of sugar
- 2 whole eggs
- 1 sachet of vanilla sugar
- 200 grams of household chocolate
- 2-3 tablespoons of oil
Preparation Minions with hazelnuts and wafer:
For starters, we take care of the hazelnut cream and chocolate of the wafers, which is absolutely delicious and we can use it with great success for filling the classic wafers, with 4-5 layers.
1. Finely grind the hazelnuts (or walnuts).
2. Put whole eggs, sugar, vanilla sugar, chopped butter and hazelnuts in a saucepan (picture 1).
3. Boil everything on steam (in a pan a little bigger than the one in which I put the ingredients, with boiling water) for 8-10 minutes while mixing in one, until the composition thickens (picture 2).
4. Remove the pan from the heat and add 100 grams of grated chocolate or drops, as I used (picture 3).
5. Mix well until the chocolate is completely melted and set aside.
To assemble the minions, you need 3 clean kitchen towels, which you water with water and then squeeze them very well.
1. Place a wet damp towel on the work surface, place one of the wafer sheets, cover with the next wet towel, and wafer sheet and wet towel again (picture 1). Allow the wafers to soak for a few minutes (5-10 minutes maximum) until they become flexible but not soaked in water. Be careful, if you forget about them they may become unusable, if they absorb too much water they will disintegrate, so it is good to check frequently how flexible they have become.
2. Once the wafers are soaked, cut the sheets into 2 equal pieces in length. Grease each piece with 1/4 of the prepared cream (picture 2), in a thin and uniform layer.
3. Roll the 4 prepared pieces in turn, in 1 cylinder as tight as possible (picture 3). Let the 4 rolls cool for 30 minutes.
4. After they have been in the fridge for at least 30 minutes, cut the rolls into 4-5 cm pieces. length (picture 4).
5. Melt the remaining 100 grams of chocolate together with the oil on a steam bath, stirring constantly.
6. Soak the ends of the cookies in melted chocolate, taking care not to stain the visible part of the wafer (picture 5).
The minions given through the chocolate are placed on a tray covered with baking paper and put in the freezer for 15-20 minutes, until the icing hardens well.
They can be served as soon as the icing has hardened, but they can be successfully stored in a box placed in a cool place for up to a week.
Nikolaos Tselementes' famous recipe
The Greek recipe that has been preserved today dates from 1920 and belongs to the famous Greek chef Nikolaos Tselementes. According to him, for the moussaka to have an unmistakable taste, it must be composed of three layers of food prepared separately before being combined and baked together.
The first layer contains sliced, baked, salted and sprinkled with olive oil. The second layer is obtained from minced lamb, and the third, from tomato paste, onion, garlic and spice, respectively cinnamon, black pepper and allspice. Season with bechamel sauce. Bake until the first layer turns brown.
Wafer with caramel cream and nuts - fasting
During fasting, the craving for sweets can subject us to heavy trials. The good news is that you can still enjoy sweets and cakes, as well as the fasting option. Wafer with caramel cream and walnut it is a very easy idea and, while easy to make, so tasty.
Wafer with caramel and walnut It is made from a few ingredients, very simple, does not require baking and is ideal for fasting. If you are on a diet, you should know that you should enjoy this cake in moderation. The combination of wafer sheet with caramel and walnut is quite caloric, not at all friendly with the silhouette.
- a pack of wafer sheets
- 350 g margarine
- 300 g sugar
- 100 ml of water
- 300 g walnut kernels
Put the sugar in a saucepan on the fire. When it starts to melt, add water and stir until it gets a caramel color and consistency.
Remove from the heat, add the margarine and ground walnuts and mix well. Put a wafer sheet and spread the caramel and walnut cream on top. Put the second sheet and do the same, until you finish the sheets or depending on how high you want the cake to come out.
The cream layer between the sheets should not be very thick. Finally, place a wood chipper on top to press the cake. Leave to cool for a few hours, after which the wafer can be served. Cut with a knife with a hot blade.
You have to see it too.
Wafer with chocolate and nuts & # 8211 quick dessert without baking
If you like chocolate wafers, I suggest you make them yourself, at home. You only need a few ingredients. The wafers are quick and easy to prepare, but they are eaten immediately because they are very tasty.
- 300 ml milk, 300 gr sugar
- 300 gr ground biscuits, 300 gr ground nuts
- 250 gr margarine at room temperature, 100 gr chocolate
- 5 was Neapolitan
Method of preparation:
Pour the milk into a saucepan. Add the sugar and put the pan on the stove, on the fire. When it starts to boil, add the diced margarine and mix well until it melts.
After the margarine has melted, take the pan off the heat and add the biscuits and ground walnuts. Divide the cream into two equal parts. Put the broken chocolate in one piece and mix until it melts.
Immediately grease the wafer sheets. On the first sheet, put half of the plain cream, cover with the second wafer sheet and grease it with chocolate cream. Repeat the procedure until you finish all the foil and all the cream.
At the end, put the wafer on a tray. Put a shredder or a heavier object (about 1 kg) on it. Set the wafer aside until it cools and sticks nicely, then cut it and serve it with your loved ones.
The wafer with chocolate is so good that it conquers you immediately. Besides the fact that it is prepared very quickly, it also has a delicious taste.
Learn how to make your favorite wafer at home. Thus, you will be able to pamper yourself daily with a tasty wafer, wrapped right in your hands. Have fun with your loved ones and increase your cooking!
Combine flour, salt, yeast and sugar. Mix and add water, kneading until you get a smooth, elastic dough. Let it grow for 10 minutes, then knead it again and cover it with foil. Refrigerate for 8 hours or preferably a full day. Divide the dough into six equal pieces that you leave to rise at room temperature for two hours.
For the sauce, heat the oil and fry the garlic for a minute. Add the peeled, pitted and mashed tomatoes. Season with salt and pepper and simmer until the sauce drops.
Spread the pieces of dough into thin sheets, which you grease with tomato paste. Place mozzarella slices and basil leaves on top. Put the pizza in the oven until the dough is browned on the edges.
Delicious wafer from: eggs, sugar, flour, shit, walnut kernels, wafer leaves, cocoa, margarine, rum essence.
For the countertop:
- 7 egg whites
- 1 cup sugar
- 6 tablespoons flour
- 250 g shit
- 250 g walnut kernels
- 2 wafer sheets
For the cream:
- 7 yolks
- 1 cup sugar
- 2 tablespoons cocoa
- 1 tablespoon water
- 1 tablespoon flour
- 1/2 packet of margarine
- rum essence
Method of preparation:
Beat the egg whites with a cup of sugar until melted. Stir in the flour lightly, stirring from the bottom up. Add the diced shit and sifted through flour and finely chopped walnut kernels.
Stir gently to keep the air bubbles out of the egg whites. Pour the dough into a greased and lined pan and put it in the oven for 30-40 minutes, until it starts to brown slightly. Let cool.
In a saucepan, mix the egg yolks, sugar, cocoa, water, flour, margarine and rum essence and put on the fire, stirring constantly, until thickened. Let cool.
Place a wafer sheet, put half of the cream, the egg white with the shit, the rest of the cream and, at the end, a wafer sheet. You give it a cold, then cut it into pieces.