Traditional recipes

Three special Liliana tortures

Three special Liliana tortures

M.D.P. separate the eggs, beat the egg whites with the sugar, and mix the yolks with the oil and then the water. Mix the 2 compositions lightly, then add the flour mixed with the baking powder. Bake for about 45 minutes. Cut the top into 3, syrup with burnt sugar syrup, then add the creams. I used chocolate cream (a large box of finesse) and vanilla. ballerina I used on top of the powdered milk paste, the paste from which I also made the rose.

Pt. the butterfly cake I made an almond countertop (found on the net) namely: Beat the egg whites until stiff, add the sugar, water and the yolks rubbed with oil and mix then add the flour and cocoa. Bake for 30 minutes. leave to cool. The cream is made of margarine mixed well with 150gr. powdered sugar, 3 egg yolks and 3 lg.cacao.

I baked the top in a round pan, cut it in half and then put the 2 pieces back to back. On top I put the chocolate icing from the shops and decorated it with colored candies.

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Homemade ice cream with coconut milk and cocoa


800 ml of coconut milk
150 grams of brown sugar
200 ml of milk in which a teaspoon of cocoa was mixed
1 vanilla essence

Put coconut milk, cocoa milk and sugar in a saucepan on the stove
and stir slowly, over low heat, until the sugar dissolves and everything is very well blended. After that, remove from the heat and add vanilla. Allow to cool. When completely cooled, pour the mixture into a plastic box and place in the freezer. Every two hours, mix well (the operation takes place about 3 times), then leave it in the freezer for 6-8 hours.

Cakes and pies

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3 healthy biscuit recipes for kids

Wholemeal biscuits with raisins

3 recipes for healthy and delicious biscuits for children

I tested 3 recipes for healthy biscuits, for children, taken from three mothers bloggers famous in the Romanian online: Laura Adamache, Ama in the kitchen and the Urban Princess. Good appetite!

1. Wholemeal biscuits

"Wholemeal raisin biscuits were a very pleasant surprise for me," says Laura Adamache on her blog.

"I tried them in the game and I keep doing them because I can't get enough of them. I also tried them with and without chocolate, with goji or raisins, with hazelnuts, etc. The recipe is very flexible and very simple. It's really worth a try if you want healthy and delicious wholemeal biscuits. "

Ingredients for wholemeal biscuits (40 pieces)

- 350 g wholemeal flour
- 50 g of corn starch
- 90 ml of sunflower / peanut oil
- 160 -180 ml skim milk
- 4-5 tablespoons sweetener stevia powder / xylitol or 150 g sugar
- 100 g raisins
- 100 g dark chocolate
- 1 teaspoon of cinnamon
- 1 sachet of baking powder

How to make wholemeal biscuits?

Let the raisins soak in milk for 20-30 minutes. Mix the flour with the starch and baking powder, sift them and put them in a bowl. Add the sweetener, oil, milk and raisins, the chocolate cut into the right pieces, cinnamon and start kneading. Depending on the type of flour used, you may need a little more milk, 2-3 tablespoons, no more. Knead until you get a compact dough that you spread on the work surface powdered with flour, in a thick sheet of 8-9 mm. Cut the sheet into rectangles of about 4 × 2 cm. Place the biscuits in the oven tray lined with baking paper. Bake the wholemeal biscuits in the preheated oven at 180 ° C, for a maximum of 15 minutes.

Careful! It does not have to be colored on the surface. When we notice that it is discreetly colored on the edges, we turn off the oven and take the tray out. Let the biscuits cool in the pan and then taste them. They are fluffy and delicious! ”

Fluffy cake - how to get it

What I like and appreciate a lot is the fact that, in general, cakes are not too sweet. As a child, I didn't like them at all and I avoided them. I didn't understand why they were so appreciated, and the housewives went to great lengths to prepare them for days.

Now, being mature, I started to appreciate them a lot too. The only difference is that modernity has brought us unexpected help in the past: technology. Now we have powerful robots that knead the fine dough in 20 minutes, once obtained in a few hours of sustained work.

Ever since I was a child, I remember it was a saying: "knead the cake until the beam sweats". Eh, in my child's mind I couldn't imagine how this came about, but I could see my grandmothers kneading in the bowl, then in the basin, until they were blistered in the dough.

Honestly, that's what I've always been a little afraid of. First of all, because I don't have enough strength to keep beating and dropping the dough. Then, because I don't have that much patience! Fortunately for us, modern times have brought us (and the kitchen) a great help: kneading robots!

Tort Arlechin Ingredient:

for a 20/28 cm cake

Cocoa wheat:

  • 3 eggs2 tablespoons cold water
  • 5 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons sifted cocoa, dark

  • 600 ml whipped cream + 2 tablespoons powdered sugar
  • 300 grams of hazelnuts (or nuts, almonds)
  • 300 grams of sugar
  • 10 grams of granulated gelatin

Cream for Assembly:

  • 120 grams of butter
  • 2 tablespoons powdered sugar
  • vanilla essence

  • 100 grams of milk chocolate
  • 3 tablespoons sour cream for liquid cream)
  • 50 ml. chocolate liqueur for syrup (optional)

Harlequin Cake Preparation:

For the top, separate the egg whites from the yolks, put them in a large bowl, add cold water and beat hard foam. Add the sugar and continue beating until completely dissolved. Mix the flour with the sifted cocoa. Add the yolks to the egg white composition and mix gently with circular movements from bottom to top, preferably using a pear-shaped target. Add flour mixed with cocoa and mix thoroughly, leaving no foam. Pour into a greased pan lined with flour or lined with baking paper (I prefer this option) and bake in preheated oven at 180 degrees Celsius for 20-25 minutes, until a toothpick is inserted. in the middle of the counter comes out clean. Allow to cool completely. (I mention that other types of countertops can be used for this cake, with equal success).

Once cooled, the top is cut in two horizontally:

The two countertops obtained are cut into strips as equal as possible, about 1.5 cm. width:

Caramelize 300 grams of caster sugar in a saucepan, when it starts to melt, add the hazelnuts and keep them together on the fire until the sugar has a golden color (constantly monitor not to burn). Pour the mixture on an oiled surface and allow to cool.

When cooled, the grated hazelnuts are crushed or ground:

Put the gelatin to hydrate in 2-3 tablespoons of cold water. Beat the whipped cream and sweeten with the 2 tablespoons of powdered sugar, continue beating until a firm composition is obtained but not more than that, there is a danger that the cream will be cut.

Melt the gelatin in a bain-marie, stirring constantly. Mix melted gelatin with 3-4 tablespoons of whipped cream. Put 2 thirds of the ground grill over the whipped cream (1 third is kept for garnish) and immediately add the whipped cream mixed with gelatin. Homogenize everything, mixing gently, with circular movements vertically, from bottom to top. This is the cream:

The cream is left to cool. The cake is mounted in a rectangular shape lined with food foil - I used the tray in which I baked the top. On the bottom of the tray are placed strips of countertop, with distances approximately equal to their thickness between them:

Lightly sprinkle the strips of countertop with liqueur (optional). Put the cream in a garnish with a large opening (I removed the top completely) and fill the spaces between the strips of countertop:

Cover the spaces with cream with other strips of countertop.

The spaces left free, between them, are completed with cream, as in the lower layer. The assembly continues in the same way, I obtained 3 layers:

Put the cake in the fridge for 3 hours, then take it out and turn it over on the serving platter, removing the foil:

Starting from here, you can decorate in any way you want. Not being a special occasion, I chose a very simple option. Butter, vanilla essence and powdered sugar are mixed together, until a foamy cream forms (its taste will not be distinguished in the final preparation). Grease the surface of the cake with this cream and refrigerate to harden well (or 10 minutes in the freezer):

The edges of the cake are dressed in the preserved hazelnut grate. Melt the chocolate together with the whipped cream in a bain marie, until obtaining a fluid composition, which is poured on the surface of the cake and is easily "helped", with a knife, to spread it. Sprinkle grill and that's it:

In fact, the appearance of the section is spectacular enough that it does not require much decoration on the surface, in my opinion. Yes it is delicious!

Video: No, youre going to torture me. (January 2022).