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Raspberry Sugar Cream - Multicooker

Raspberry Sugar Cream - Multicooker


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Inspired by Diana's recipe, which I thank, I prepared this fragrant dessert. Raspberries are among my favorites!

  • 1 l milk
  • 10 eggs
  • 12 tablespoons sugar
  • vanilla essence
  • raspberry

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Burnt sugar cream with raspberries - Multicooker:

Heat the milk.

Beat the eggs as for an omelette with 8 tablespoons of sugar.

Put the other 4 tablespoons of sugar in the bowl of the appliance and select the FRY program.

When the sugar has caramelized, add the egg mixture, sprinkle over the raspberries, select the BAKE program, the temperature of 150 degrees and the time of 20 minutes.

When ready, cool, then serve.

Good appetite!


Mușuroi cake like in Vașcău

Preg & # 259te & # 537ti a & # 537a:
For the yellow top, the white foams, add 7 tablespoons of sugar on the rack, because when the foam is hard, add 7 tablespoons of the 7 cups and the 7 cups of butter. Pre-rubbed with 3 sachets of vanilla sugar and a tablespoon of oil. Mix lightly with the towel in the form of hair, from the bottom to the top, so that no foam is left and the baking sheets are greased in a tray greased with margarine and wallpapered. # 259 with f & # 259in & # 259.
The brown countertop is prepared exactly like the yellow one, only instead of vanilla sugar put in egg yolks, put cocoa powder, and instead of 7 tablespoons of flour. # 259in & # 259, put only 5. For cream & # 259, rub well 5 g & # 259lbenu & # 537uri with 1 can & # 259 of sugar & # 259r & # 537i with 3 sachets & # 539e of sugar & # 259r vanilla, then add 2 sachets of vanilla-flavored pudding with 750 ml of milk.
Boil all the ingredients over low heat, until they thicken, then leave them to cool. Mix the cool ingredients with 1 packet of margarine or butter with 250 ml of fried liquid.
Assemble & # 537a:
Cut the countertops to a width of about 1 cm thick and place them in a round bowl that will then give the cake the shape of a muffin. Start with yellow tea from the yellow countertop, which you sprinkle with plenty of sugar and a syrup made from 12 tablespoons of burnt sugar and quenched with 1 liter of water. which you add a little rum, to taste. Over the yellow countertop tops and syrup well, put a third of the cream, then put one on top of the other top of the brown countertop, which you also sprinkle with syrup, then add the cream again. # 259 & # 537i, over cream & # 259, face yellow countertop.
On top, put the cream on the tip of the brown countertop. Put the bowl of cake in the fridge for about 3 hours, then turn it over on a plate and garnish with the foam from the 5 eggs used for the cream and prepare it. # 259 a & # 537a: ba & # 539i the 5 whites with 1 can & # 259 of sugar & # 259r & # 537and gradually add 7 tablespoons of hot burnt sugar. Over this foam, grate chocolate or sprinkle with cocoa or ground coffee.


Apple cake with burnt sugar

Caramelize in a baking dish half the amount of sugar and spread it on the walls of the bowl.

Peel the apples and grate them. Fill the left half with a spoonful of your favorite jam, place the apples on a tray and bake until the apples are soft.

For the cake composition, rub the yolks with the rest of the sugar, oil, water and your favorite essence. Beat the egg whites with a pinch of salt and incorporate them with movements from top to bottom in the yolk cream, alternating with the flour mixed with the baking powder.

Put the baked apples in the caramel bowl and pour over the cake composition.

Put it in the preheated oven, on the right heat, for 30-40 minutes or until the toothpick comes out clean from the composition.

For the syrup, put the water with the sugar on the fire and leave it until the syrup is reduced by half. Set aside and add your favorite flavor, then pour the syrup over the cake taken out of the oven.

After a few minutes, pour the apple pie with burnt sugar on a plate and cut after it has cooled.

Serve the apple pie with burnt sugar with freshly whipped cream and / or a cup of vanilla ice cream.


"Rainbow" cake, with fruit and cream

& Icirc & # 539i need for countertop: 3 eggs & # 259, 100 g sugar & # 259r, 1/2 tablespoon & # 539 & # 259 essence & # 539 & # 259 vanilla, 50 g f & # 259in & # 259, 2 tablespoons starch, 1/2 tablespoon & # 539 & # 259 baking powder, pu & # 539in l & # 259m & acircie juice

& Icirc & # 539i need for cream & # 259: 1 egg, 160 ml milk, 4 tablespoons sugar, 2 tablespoons starch, 80 ml water, 21 g gelatin (3 sachets), about 160 g c & # 259p & # 537 fresh or frozen, about 160 g fresh or frozen mango (& icircl po & # 539i & icircnlocui with 3 smaller peaches), 150 g dark chocolate & # 259, 280 ml sm & acircnt & acircn & # 259 for frying & # 537c & # 259

& Icirc & # 539i need for icing & # 259: 200 g dark chocolate & # 259, 80 ml sm & acircnt & acircn & # 259 for frying & # 537c & # 259, 60 ml water & # 259, 2 tablespoons glucose & # 259

Prepare the countertop: Mix the egg whites well with half the amount of sugar, then add the vanilla. Over them add a little bit of flour, starch and baking powder, mixed in advance. Whisk the egg whites with the lemon juice, then add half of the amount of sugar, in the rain, and continue to mix the whites while the whites are on the whites. Add 1/3 of the amount of egg whites over the egg yolk composition and mix lightly, then add the rest of the egg whites, mixing well. Pour the composition into a greased tray lined with flour or baking paper. The tray must be square, with a diameter of 20 times20 cm. Put the tray in the preheated oven at 175 degrees Celsius for 30-40 minutes or let the toothpick come out clean. Then turn the countertop on a griddle and stir to cool.

Prepare the cream: Put the sliced ​​ones in a saucepan with 1 tablespoon of sugar and, at the right heat, melt the sugar. 259rul & # 537i s & # 259 se & icircnmoaie. Do the same with the peeled peaches and peel them. Then mash them separately using the blender and pass them through a sieve. Mix 2 tablespoons of starch with 2 tablespoons of sugar, then add the beaten egg a little and mix well, so as not to make a lump. Add the milk and put everything in a bain-marie, until it thickens (without boiling). Cover the resulting cream with a damp cloth (do not wipe the skin) and rinse with cold water. Ba & # 539i fry & # 537ca cu pu & # 539in zah & # 259r pudr & # 259, dup & # 259 gust. Put the gelatine in the cold water (80 ml), then pour it into the jar. Melt chocolate in a bain-marie or microwave. Pair the egg cream with the milk. In one part of the cream, add the vegetable puree, in the other the peach puree, and in the third part the melted chocolate. Then add to each one a third of the amount of melted gelatin, as well as the amount of chips.

Assemble the top: Cut the countertop 3 times and place them on a tray. Surround each piece of countertop with a bracelet made of aluminum foil, cut 4 in length. & Icircnsiropezi top with about 200 ml of raspberry syrup (each use what you want) and add the creams. With a small piece of paper or a cut-out bag (about 1.5 cm in diameter), draw a stripe along each side of the countertop. First apply the chocolate cream on one side, then add the peach cream (which you put in the freezer for about 2-3 minutes, to dry a little, because it is slightly thicker). 539in cam flowing & # 259toare). Then, over them, draw the stripe with the cream of the cream on the center (put it in the freezer for about 2-3 minutes, so that it fills up a little). Insert the freezer tray for an hour.

Prepare the icing: Sm & acircnt & acircna for frying & # 537c & # 259 mix it with water and glucose in a saucepan and put it on low heat to bring to a boil. Then set aside and add the chocolate, mixing well until completely homogenous. & Icircmbraci pr & # 259jiturile & icircn glazur & # 259 (deve f & # 259cut todo rapid, c & # 259 se & icircnt & # 259re & # 537te, oricum eo glazur & # 259 tare bun & # 259) & # 537i ornezi dup & # 259 preferin & # 539 & # 259 & # 539i pres & # 259ra pistachio chopped). Refrigerate the cake for at least 2 hours, before serving and serving.


Raspberry cake with sweet cheese

Step 1: Turn the oven to 180 degrees. Put the flour, brown sugar and sliced ​​almonds in a bowl. Add butter and knead over them to get a kind of & bdquocrust & quot. Take about 1/2 cup of the mixture and set it aside.
Step 2: The remaining crust will be put in the oven until it turns brown (about 12-15 minutes).
Step 3: While the crust is browning, in another bowl you will mix the sweet cheese, eggs, sugar and almond essence. The mixture obtained will be placed over the hot crust. Put back in the oven for 15 minutes.
Step 4: In another bowl you will combine the crust left after the first stage (1/2 cup) with the coconut flakes and the other almonds.
Step 5: The raspberries will be placed over the hot layer with the sweet cheese. The coconut mixture will also be placed over the raspberries.
Step 6: Bake again for at least 15 minutes.
Step 7: Leave to cool and then you will cut the cake into pieces.



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