Beat whole eggs with sugar, add grated orange peel and flour. Stir gently to make a fluffy cake. The obtained dough is placed in a tray lined with baking paper and baked for 25 minutes.
Mix the syrup ingredients and put on the fire until the sugar melts. Remove the cake from the pan, leave to cool, place on a grill and pour the syrup on top.
For the glaze: mix the powdered sugar with the lemon juice and water until a fluid, thick composition comes out, which spreads evenly over the cake. The amount of sugar can be doubled if a higher layer of icing is desired. The cake is cut and decorated according to preference.
The decorative cord can be shaped from sugar paste or gummed caramels. The result: a delicious, elegant and feminine martisor.
Good appetite! :)
Spring is coming! It's spreading all over the country & # 8230 and we need to celebrate it properly, so here are some spring appetizers and desserts. Some are easy to make and quick, especially appetizers.
You need long tomatoes, green onion or leek leaves, cream cheese and greens.
Cut the tomatoes to look like tulips and fill them with cream cheese mixed with greens. Then place them on a plate with the leek leaves. See photo.
I made them from cherry tomatoes, black olives, a little cream cheese for decoration.
Or you can make some spreads that you spread with whatever you want, then place the ladybugs on them.
Cut the bread slices in half and brown in the oven (if you want). Then it is placed upside down, with the right side to the side (see photo). Grease them with whatever you want (I greased them with hummus and cream cheese). And garnish with what you have on hand (olives, pickles, tomatoes, etc.).
And now desserts: Martisor cake and 2 kinds of martisoare cookies.
For the top you need: 8 egg whites, 8 tablespoons flour, 8 tablespoons water, 8 tablespoons sugar, 1 baking powder, 1 sachet of coconut pudding powder, one tablespoon coconut.
Cream: 2 strawberry puddings, 750 ml milk, 150 gr. butter, 200 gr. sugar.
Decor: 2 sachets of red jelly cake, decorative pencils from Dr. Oetker.
I made the top like this: I beat the egg whites together with the water and the sugar until the sugar melted. Add coconut, pudding and flour mixed with baking powder. Mix everything lightly.
Place the dough in a pan greased with butter and lined with flour and bake on low heat for 30 minutes (depending on the oven).
For the cream, prepare the strawberry puddings according to the instructions, but in 750 ml of milk and after they have cooled, mix them with the butter mixed with the sugar.
The cream is placed on the counter and then garnished with jelly. You have to be a little careful with the jelly because it slips. But it didn't come out bright red & # 8230
Leave the cake to cool for a few hours and then cut and decorate with Dr. Oetker's pencils. I made some snowdrops and bows.
P.S: I was inspired by here: http://laverainbucatarie.blogspot.ro/2012/03/prajitura-martisor.html
Ingredient: 1 egg, 125 gr. butter. 200 g flour, baking powder, grated lemon peel, lemon essence, 4 tablespoons powdered sugar, a sachet of vanilla sugar, colored glaze pencils from Dr. Oetker.
The unit is mixed with powdered sugar, then the egg is added, the lemon essence and peel, flour mixed with baking powder and kneaded well. Leave it in the fridge for 30 minutes, then spread a sheet on the table sprinkled with flour and cut the dough into various shapes: popcorn, mushrooms, butterflies.
Place the molds in an oven tray lined with baking paper and bake for 20 minutes.
Decorate with Dr. Oetker's pencils.
Ingredient: 200 gr butter, 1 egg, 125 gr. powdered sugar, a sachet of vanilla sugar, 400 gr. flour, baking powder, salt powder, red food coloring.
Mix the butter with the powdered sugar and the vanilla sugar, add the egg, a pinch of salt and the flour mixed with the baking powder. Knead well, then divide the dough into 2. Put red dye on one side and knead well. Form 2 balls, one white, one red, which are wrapped in cling film and left in the refrigerator for a few hours or overnight.
After that, the pieces of the balls break and other small, red and white balls are formed (see photo). They spread one red ball and one white ball in a row, in the form of sticks, and intertwine. Join the bracelet-shaped ends.
Place the martisoaras in a large tray lined with baking paper and leave in the oven for a maximum of 10 minutes at 150 degrees.
I wish you a wonderful spring!
Countertop :, 100 gr cocoa, 200 ml boiling water, 200 gr butter, 300 gr raw sugar, 1 cup milk (200 & ndash 250 ml), 6 eggs, 1 sachet baked powder, 400 gr white flour, Syrup, 400ml water, 3 lg honey, 3 lg amaretto, Cream :, 250 gr mascarpone, 400 gr sour cream, 100 gr powdered sugar, 100 gr chocolate flakes, Glaze :, 400 gr chocolate minimum 50% cocoa mass, 2 dogs sweet milk, white cream :, 100 gr mascarpone, 200 gr liquid cream, 50 gr vanilla powdered sugar, Chocolate hazelnuts, Cocoa powder
Difficulty: Average | Time: 2h
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The martisor dessert, simple and easy to prepare.
The martisor cake recipe is fortunately very simple, so you can make it with your children. The dough for the cakes is made in a single bowl and you won't even need a mixer. One phone is enough. The dye is the most important because the final color of the preparation depends on it. I have one gel that I bought online. I didn't want to use butter for the composition, but I chose Spornic Omega 9 oil. It is the oil that I have been using for some time and I like that it is much healthier. It has a high content of monounsaturated fats, ie 75%. And to understand why I prefer it, the average person has only 25% of these good fats. In addition, it is the only 100% high oleic.
The cream for this martisor cake is also simple and light. I used cream cheese, butter, powdered sugar and vanilla extract. You can also use mascarpone, but I prefer cream cheese because it is slightly sour. The cakes can be made smaller or larger and be careful to be generous with the cream. After sitting in the fridge for a few hours, they become slightly moist and even tastier. Sarah ate a whole one and was very pleased with the taste. She is very selective with sweets and eats very few dishes, so I was more than happy. You can also try the recipe broth cake for another very tasty red and white dessert. I sincerely hope you like it too!
Aita corn pea dish (old Romanian recipes from Mărțișor)
At the end of winter and the beginning of spring, the villages are under the sign of the white sun. Cruel and powerful, it inspires fear in the minds of households. The weaker and sicker children spend more time in the houses, and the girls take care to protect their cheeks from the sun's rays.
There are some rituals that protect.
The girls wash their faces with clean snow, and the children receive gifts from their parents of silver ribbons tied with red and white thread, which they wear around their necks. & icircl cooked the parents to & icircplete today and, as is m & acircine, & icircl and gave to the children.
The same "quottalisman" can have other uses as well. Worn for 12 days, martisoar (also called martiguigu or mart) brings good luck, health and protects from colds. The older girls, it is said, take the martisoare out of the house on a full moon night, and the next day they go to the kitchen and buy the penny, then buy a piece of white curd and some red wine. In this way, they hope to be beautiful and healthy all year round.
Dishes are made with green leaves gathered from the forest at this time. With leurd or the bear's garlic, as you say. Through the Transylvanian villages, where it is customary to put the beans in the dry land, they are brought from it, from the attic, and put in warm water to rehydrate. If you still have a link to & icircndem & acircnă.
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The dough is easy to make, because you just mix the ingredients well and well. The hardest thing is to wait for the filling to cool.
I grated the apples on the big part of the grater, I put them on the fire together with the rest of the ingredients. I didn't squeeze them. I let the juice drop into the pot on the fire. You realize I'm ready to taste. If they are to your soft taste, then put the pot to cool.
The smell of ripe apple, my good was fried, along with the smell of cinnamon wreaked havoc on me in the kitchen.
They instantly reminded me of the winter holidays. At least those of my childhood, as now the snow is always waiting.
From the dough you make two sheets the size of a baking tray. I used baking paper. I put the first sheet of dough, then the filling (cooled or relatively warm) and covered with the second sheet of dough.
I & # 8222sealed the cake well and left it in the oven for 30 minutes.
Method of preparation
In a bowl, put cocoa, sugar and add boiling water. Stir quickly with a whisk, then add the diced butter. Stir further until the butter melts and the composition is homogeneous.
Add the milk and then the eggs, one at a time, mixing well after each one. Sift flour with baking powder and incorporate into the composition.
We prepare a rectangular tray, provided with baking paper. To spread the baking paper in the tray more easily, moisten it slightly on the back and then spread it in the tray. It will be more malleable and will sit nicer.
Pour the composition and gently tap the tray on the table top, so that the air bubbles formed will come out.
Put the tray in the oven for about 40 minutes. It will result in a beautiful and straight raised countertop. Leave to cool.
Meanwhile, boil the water in a kettle so we can make the syrup. Bring to the boil, then cool. When the water has become lukewarm only, add a few tablespoons of honey, stirring to melt and add the liqueur. Let's put it aside.
In a bowl, put the cream and sugar and mix well. When it hardens a little, add the mascarpone cheese and incorporate it. Put the cream in the fridge.
Cut the top into two layers, be careful to be somewhat equal. In the same baking tray, leave the baking paper and place a first layer of top that we syrup with half the amount of syrup. The top is dense, chocolatey, and will absorb a lot of syrup, but without being extremely moist. Add the cream and then sprinkle with chocolate flakes. Place the second layer on the counter and syrup. Place a baking sheet on top of the cake and let it cool.
In the meantime, we are preparing the icing. Melt the chocolate on a steam bath, add the milk, mix and leave it on the steam bath. A fluid composition will emerge, only good for icing the cake.
After the cake has cooled, cut it into suitable squares or cut it into a round shape. Glaze each portion with hot chocolate and then cool again.
In a bowl, pour the liquid cream and mix well. When it starts to thicken, add the vanilla sugar and continue mixing. Add the mascarpone cheese and mix until smooth. We pour the cream thus obtained in a bag and decorate each portion of the cake. Careful! The icing on the cakes must be cooled when we decorate, otherwise we risk softening the cream. Place a hazelnut in the chocolate and powder a little cocoa.
1. Beat the egg whites with the vinegar, then gradually add 2/3 of the amount of sugar. Mix the egg whites until they stick well to the bowl and tel.
2. Separately, beat the yolks with the remaining sugar, a pinch of salt, milk, oil and vanilla essence.
3. Incorporate the flour and starch, then the beaten egg whites, using a spatula, with movements from bottom to top, until smooth.
4. Pour the composition into a rectangular tray lined with baking paper, well greased with oil on the side that comes in contact with the roll.
5. Level the surface well and put the rolling pin in the oven for 25-30 minutes, or until the top is browned.
6. When you take it out of the oven, turn it over on a clean kitchen towel, abundantly moistened with water.
7. Remove the baking sheet and quickly spread the strawberry jam, followed by the whipped cream. Roll the dessert quickly, using a towel and wrap it tightly in another baking sheet, like a big candy.