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Biscuit salami, white chocolate recipe


Biscuit salami recipe with white chocolate

The biscuits break into small pieces.

Melt the butter with the chocolate, then add the vanilla sugar and put it hot over the broken biscuits.

Heat the milk with 2 tablespoons caster sugar and 2 tablespoons cocoa. Let it mix well and pour hot over the biscuits. Mix well to moisten all the biscuits.

Add the chopped hazelnuts, powdered sugar, raisins, rum essence and finely chopped shit. Make a homogeneous composition and shape the salami into food foil.

Sprinkle finely chopped walnuts on top and roll. I made 3 large pieces of salami, you can make several, small in size.

I put them in the fridge for a few hours before serving.

Good appetite!


TV Cake - an old recipe with a childhood flavor

  • TV Cake - Casa Romana Sweets Boutiques Oakville (Maria Matyiku / Epoch Times) TV Cake - Casa Romana Sweets Boutiques Oakville
  • TV Cake - Casa Romana Sweets Boutiques Oakville (Maria Matyiku / Epoch Times) TV Cake - Casa Romana Sweets Boutiques Oakville

This cake is among the favorites of Mrs. Carmen Vasilescu who stated: "I really like the combination of cocoa with lemon and vanilla, I like the taste, I like the way it looks. It's not very difficult to make but not so simple as to mix them put them all in the oven. "

Thanks to her kindness, we present you the old recipe, inherited from the family.

Ingredient:

grated peel of a lemon

Make a sponge cake in the same tray as the sheets

Preparation:

Preparation of cocoa leaves:

Mix all the ingredients and knead until incorporated and the dough becomes elastic and easy to work.

The dough is divided into two equal parts. Spread the first half and place on the back of the tray, previously greased with a little oil and lined with flour.

The sheet is pricked from place to place with a fork then put in the preheated oven at 170 C. Bake in 10-15 minutes. Do the same with the other half.

Rub the yolks well together with the sugar, then add the flour one by one.

Whisk the egg whites separately with a pinch of salt. When the foam is hard, pour the lemon juice and gradually add the egg yolks, stirring slowly with a spatula or wooden spoon.

The dough is poured into the same tray in which the sheets were baked, after it has previously been lined inside with baking paper.

Place in a preheated oven at 170 C for 30 minutes.

The sponge cake is tested with a toothpick: if it comes out dry, the top is well baked.

For cream preparation, the flour is first mixed with a little cold milk until it becomes a creamy paste. The rest of the milk is boiled, stirring occasionally so that it does not stick.

When it boils, add the flour and continue to boil until it thickens. Remove from the heat and allow to cool.

Meanwhile, rub the butter with the sugar and vanilla until it becomes a foam, then add it to the chilled flour cream, adding a little of the lemon juice.

Stir gently until everything is incorporated.

Then comes assembling the cake. On the first sheet of cocoa, spread half of the cream, then place the top on which then spread the other half of the cream. Place the second sheet of cocoa on top of the cream.

In a saucepan, boil the milk with the sugar. After boiling, add diced butter and cocoa and stir over low heat. Let it boil for about 5 minutes, then remove from the heat.

Pour hot over the last sheet of cocoa and spread evenly.

Optionally, it can be decorated with slices of melted white chocolate or with decorative candies.
We wish you good luck!


Minitort of biscuits with cream and chocolate

Heat the cream, put the broken chocolate into pieces and stir over low heat until melted.

Allow to cool, then mix until light.

we continue with the basic recipe.


A layer of biscuits is placed on a plate, it is syruped with milk mixed with rum essence.

Grease the biscuits with cream, over which we put a thin layer of cream.

Continue until the biscuits and cream are finished, the last layer being biscuits.
Then wrap in whipped cream. It is decorated in different ways, depending on one's imagination.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Snickers cake

Starch, sugar and milk are put on the fire until a hard pudding is obtained.

Remove the pot from the heat and add the vanilla essence.

Melt the chocolate in a water bath.

Vanilla pudding is divided into two: half is mixed with melted chocolate, and the rest is mixed with peanut butter.

We prepare "Caramel cream for Snickers cake"

Put water and sugar on the fire until all the water has evaporated.

Continue heating over high heat until the sugar is caramelized.

Homogenize the composition.

Remove from the heat and allow to cool.

we continue with the basic recipe.

In a cake pan lined with cling film, arrange a layer of biscuits.

Place a third of the chocolate pudding on top of this first layer of biscuits. It spreads evenly over the entire surface.


Add another layer of biscuits,

then a third of the vanilla pudding with peanut butter.

Another layer of cookies,


one third of the chocolate pudding,

one third of the peanut butter pudding,

the rest of the chocolate pudding,

the rest of the pudding with peanut butter.

Put one last layer of biscuits and let it cool.

Leave to cool overnight, then turn the mold over and remove the cling film.

Caramel cream is poured over the entire surface. It is uniform with a palette.

Pour the chocolate icing over the caramel layer, which we obtained by melting 200 g of dark chocolate with 100 ml of liquid cream on the water bath.


White chocolate and strawberry tart

Prepare a simple cake or something quick to make and divide it into two or three plates. The rest of the cake is vacuumed!

Preparation

some 4 hours before assembling the cake, we will prepare the filling at the same time crown white chocolate, because it has to rest in the fridge. To do this, bring the cream to a boil in a saucepan and when it boils, remove from the heat and add 300 grams of chopped white chocolate. We tie the chocolate in the cream with a rod until it melts completely. Let the cream heat up before putting it in the fridge.

We cut the strawberries into slices and sugar. Let them rest for about 30 minutes in the refrigerator to release the juice. After its rest time, take the chocolate cream out of the fridge and beat it until the cream is beaten. Put the strawberry juice in a glass, add a little vanilla extract and lower it with a little water. Wet each of the sponge plates with this syrup. On top of each cake, except the top one that closes the cake, we distribute the sliced ​​strawberries, reserving a few for the final decoration and cover with chocolate cream. With the rest of the cream, spread the top of the cake and the sides of the cake with a spatula. Decorate with strawberry leftovers. ANDSprinkle the cake with the grated chocolate we reserve.

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Full article: Recetin »recipes» Desserts for children » White chocolate and strawberry tart


Method of preparation

Preheat the oven to 160 C and prepare a tray with a diameter of 18-20 cm, slightly smaller than the classic one with a ring. In a small bowl, mix the flax seeds with water and set aside. In a saucepan, heat the coconut oil, Green Sugar and natural honey. Stir from time to time, leave until the oil has melted and set aside to cool.

After it has cooled, put the flax seeds in the cooled composition above. Separately mix the flour with baking powder, cinnamon, cocoa, salt and orange peel.

Put the two compositions together, the flour one with the liquid one and mix to homogenize. Do not mix too much, only until all the flour has been absorbed. Then pour the top into the baking paper tray.

Bake for 30 minutes, do not leave much over this time, even if you think it is not cooked enough. It's ready if the middle is clogged, check with a toothpick.

Leave to cool on a grill. After it has cooled, cut the top into 3 equal parts.

For the cream: put 100 g of berries in a blender, mix to obtain a paste. Then beat the whipped cream and mix together with the obtained paste and the other 200 g of whole berries. Add natural Green Sugar to taste, about 3 tablespoons, depending on how sour the fruit is.

Melt the chocolate on a steam bath. After it has melted, take a tablespoon of chocolate and make uneven lines of chocolate to use to decorate.

To assemble the cake, start with a slice of top, a layer of cream and the other slice of top and another layer of cream, ending with a slice of top.

Pour a layer of chocolate over the last slice of countertop. Let it harden and then move on to the decoration on the edge of the cake. So far, the melted chocolate has changed its consistency, being stronger, exactly what we need. On the side of the countertop at the top, place the chocolate around it, and then grasp the chocolate bars on that area, pressing lightly with your finger.

Before serving the cake, leave for at least 30 minutes at temp. room and use a knife heated in hot water, for. to penetrate easily through the chocolate layer.


Walnut and chocolate cake

The responsibility for this recipe belongs exclusively to Mrs. Maria Mare.

Method of preparation

In a bowl, mix the butter, sugar and salt.

Separate eggs. Beat the egg whites.
The walnuts are mixed together with the flour and baking powder.

Beat the butter composition with the foam and incorporate the eggs, one by one. The oven is heated to 150 degrees. The butter composition includes the mixture of flour, nuts and chocolate.
The oven is heated to 150 degrees. The butter composition includes the mixture of flour, nuts.
Carefully mix the egg whites. and chocolate.
For the top, chop the chocolate and melt in a bain-marie. I melted it in the microwave (where I kept it for a little over 2 minutes, during which time I mixed it about 2 times).
The dough is placed in a form lined with waxed paper

Bake for about 40 minutes.

It is left to rest a little in shape, after which I opened the detachable ring
For garnish, chop the chocolate, melt and evenly glaze the cake, including the edges
It is left to harden. The white chocolate laughs a lot (but I, as I had a reliable help - my daughter Andrada - wanted to help me and the chocolate came out as you can see, that is, smaller).
Sprinkle the cake with cocoa (I powdered it with a little cinnamon) on the whole surface and garnish with white chocolate.


Biscuit salami in the festive version. In a thick pan without oil, or in the oven, fry the walnuts and. Separately, mix the sifted milk powder with the cocoa powder. Confectionery with biscuits, shit, chocolate and coconut milk, musai. Rating: 5 & # 8211 3 votes & # 8211 30 min.

The powdered milk roll is delicious and is especially suitable for those. Roses from powdered milk paste Vanilla cookies Tosca cake with top.


Biscuit salami, white chocolate recipe - Recipes

Nothing is lost, everything is transformed. That is:
from cake from Easter we do pudding.

  • 4 thicker slices of cake
  • a Mars chocolate bar
  • 3 eggs
  • 250 ml sweet cream
  • 75 ml milk
  • 3 tablespoons sugar

WORK PLAN cozonac pudding

  1. we beat eggs with a whisk. We mix them with sour cream, milk and sugar
  2. cut the cake into cubes and place it in a tray (20 & # 21530 cm) greased with butter. pressing Mars chocolate cut into cubes
  3. pour over the cake the mixture of eggs, sour cream and milk
  4. put in the oven heated to 180 degrees for about 20 minutes
  5. in the meantime we are preparing chocolate sauce: melt on steam bath chocolate together with butter.Remove from the heat and "dilute" the mixture with milk. Homogenize.
  6. Remove the pudding from the oven and serve with chocolate topping.
  7. good appetite!

  • 3 egg whites
  • 3 yolks
  • 1 cup water (250 ml)
  • ½ cup of sugar (60 g)
  • 2 cups whipped cream (240 ml)
  • 1 chocolate bar (200 g)
  • 1 glass of orange juice (80 ml)
  • 1 tablespoon orange liqueur (15 ml)
  • 2 tablespoons grated chocolate, to decorate (30 g)
  • Almonds for decoration (15 g)

Start melting the chocolate using a water bath.

Then, in a medium-sized bowl, beat the egg whites until foamy.

After that, add the yolks, melted chocolate, sugar, orange juice and orange liqueur and beat well.

In the resulting composition, add the cream to give an airy consistency to the mousse.

Finally, put the mousse in small glasses or ice cream cups and leave in the fridge for at least two hours.

Take the glasses out of the fridge and decorate them with a little grated chocolate. You can also add a few almonds and even mint leaves.