Wheat: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, hard foam. Beat the yolks with the sugar, add them one by one and mix them after each one: oil, water. The flour is mixed with cocoa and baking powder, then put in egg yolks with a spoon. Mix 1/2 of the egg whites with the yolks, mix gently with a spatula or a wooden spoon with light movements. We put the other part of the egg white and mix well.
Turn on the oven at 180ºC. Wallpaper a tray with baking paper and place the dough. Bake at 180ºC-20-25min. We test it with a toothpick and when it comes out clean we take it out.
Syrup: Put all the ingredients on the fire. From the moment it starts to boil, leave it for another 3 minutes. Add the essence and leave to cool.
Cream: Mix the butter at room temperature with the powdered sugar until well dissolved. Then add the yolks one by one. At the end, add cocoa. Mix until you get a frothy cream.
Assembly: Cut the cooled top into 2. Put the first one on the plate and syrup well. We keep 1/3 of the cream, we put the other one on the first counter. Place the other top, syrup and put the preserved cream and level.
Ornate: Melt the white chocolate in a bain-marie with 5 g of butter, put it in a bag, make a small hole and distribute it over the cake. O portionam.
Beat the whipped cream with the vanilla sugar and make a word on each square of the cake, then cut the cherries according to the number of portions and garnish with the whipped cream. Let it cool for a few hours to better combine the tastes.
Whoever wants can keep 4-5 tablespoons of cream from the cake and garnish with it, instead of whipped cream and cherries.
For those who use cream for cream:
Put 200 ml of whipped cream and 125-150 g of chocolate in a bain-marie to melt, stirring constantly. When all the chocolate has melted, let it cool and then put it in the fridge for at least 2-3 hours, preferably until the next day.
Take it out of the fridge and beat it like whipped cream until it hardens.
Sugar for syrup: 200 gr Water: 500 ml Cocoa for cream: 3 tablespoons Cappuccino: 2 sachets Powdered sugar for icing: 5 tablespoons Butter for icing: 50 gr. Milk for icing: one tablespoon Cocoa for icing: 2 tablespoons Powdered sugar: 6 tablespoons Butter or margarine: 250 gr. Water: 30 ml Oil for icing: one tablespoon Oil for top: 30 ml Cocoa for top: one tablespoon Shaved eggs for top: 6 Eggs for cream: 3 yolks Baking powder: one teaspoon Flour: 200 gr Sugar for top: 6 tablespoons Essence of rum: the vial
Amandina is one of the cakes we enjoy with great pleasure as a child. At that time I served it at the confectionery, now I prepare it at home. Why ? Because I prepare it to my taste! Chocolate, rum, plenty of syrup, that's the only charm of the almond, right?
- 6 eggs
- 200 g sugar
- 30 ml water
- 30 ml oil
- 8 tablespoons flour
- 20 g cocoa
- 1 teaspoon baking powder (optional)
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, add the sugar gradually and rub with the mixer until you have a strong meringue. Add water and egg yolks rubbed with oil. When we add the yolks, we no longer use the mixer, but a spatula.
After it has homogenized, add the flour mixed with cocoa and baking powder. Mix lightly. Pour the composition in a tray lined with baking paper and bake in the preheated oven at 180 for about 30 minutes (we do the toothpick test).
Let the countertop cool.
- 500 ml of water
- 250 g sugar
- 3 chocolate / caramel hooded envelopes
- 1 bottle free of rum
Put everything to boil, except for the rum that is put when we turn off the fire. After boiling, boil for about 5 minutes. Let cool
Break the chocolate into pieces and put it on the fire together with the sour cream. Do not boil (just enough to melt the chocolate.) Put in the freezer in a covered bowl for about 2 hours (to have a creamy consistency, not liquid).
Remove the bowl and rub with the mixer until it becomes a fluffy cream.
Cut the top into 2 pieces, syrup the first top with 1/2 of the amount of syrup, put the cream, the second part of the top and syrup with the rest of the syrup.
Let the cake cool for about 2 hours.
Portion it, and glaze it with chocolate icing or fondant. I preferred the fondant, because this is the original almond recipe.
We put a bowl in the cold. In another bowl we put water, lightly pour the sugar in the middle so that it does not reach the edge of the bowl. Let it boil for approx. 15 minutes. If it starts to stick to the walls of the vessel, clean it with a brush soaked in cold water.
Put cold water in a glass and drizzle sugar syrup. If it accumulates in the form of a ball on the bottom of the glass, it means that it is ready. We add honey.
Remove the bowl from the cold and pour the sugar syrup into it. Beat with the mixer until it starts to thicken and turn white. When we use it, we put it on the steam bath and mix it until it becomes fluid. Add 2 tablespoons of cocoa. We can add a tablespoon of water to help smooth the fondant. During use, keep the vessel on the steam bath, otherwise it will harden quickly. Pour the fondant icing over each almond and let it drip easily on the edges.
If you like the recipes I explained, go to my Facebook page, Alina & # 8217s Cuisine, and give me a LIKE. Thank you!
[photo title = & # 8221 Have you tried this recipe? & # 8221]
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Mini pear, almond, small butter pies
Crush or mix the small butter, mix them with the previously melted butter.
Line the bottom and edges of non-stick pans with this paste.
Cool for at least 30 minutes.
Bake in the oven at 150 ° C for 10 min.
In a salad bowl, beat ricotta, sugar, eggs and powdered almonds.
Pour the mixture into the molds.
Peel and slice the pears, place them on the topping.
Cut the chocolate chips into chips and sprinkle over the tartlets.
When it comes out of the oven, let it cool and then put it in the fridge until ready to serve.
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Cooking recipes for youCountertop Ingredients: Ingredients:
- 200 gr. old / flame
- 6 eggs
- 20 gr. cocoa / cocoa
- 8 tablespoons flour / 8 tbs flour
- 30 ml. apa / water
- 30 ml. ulei / oil
then bake with it for about 30-35 min. (depends on the oven) at the right heat
I have my help in the kitchen. let me know when it's ready to bake
I was asked what the next picture was. that is, my help in the kitchen. is the hamburger-shaped kitchen clock
bake for 30-35 min.
Syrup Ingredients: / Syrup:
- 400 ml. apa / water
- 200 gr. old / sugar
- 2 sachets of chocolate cappuccino (I didn't have it and I put whipped cream) / cappuccino
- 1 vial free of rum / rum
put all the ingredients in a saucepan to boil, about 5 min. from the moment it starts to boil and then it is left to cool, after which we add 1 ampoule of rum essence
boil all the ingredients about 5 min., let it cool off and add the rum
then leave to cool for at least 2 hours
put in the fridge for at least 2 hours
then cut to the desired size, anyway be & # 8221mini & # 8221 and follow the glaze
then cut into small pieces
Ingredients for icing: Ingredients for icing:
- 1 pachet glazura caramel / use any kind of icing (chocolate or caramel)
- 1 packet of chocolate icing
if someone had told me about 5 years ago that I was going to make amandine, I would have laughed 2 days and 2 nights, because I always thought I was complicated to do.
but yesterday I took my heart in my teeth, put on my lucky apron (the one with the bra and panties), and started with the almonds.
200 gr sugar
30 ml water
30 ml oil
20 gr cocoa
8 tablespoons flour
[attachmentid = 46858]
in a bowl put the egg whites from the 6 eggs
and mix well until they stick to the bowl
then add the sugar, water, and yolks rubbed with oil, and start mixing with a spoon, not the mixer, from bottom to top, pale blades, until the egg whites are incorporated.
[attachmentid = 46861]
after incorporating the egg whites, then add a little of the flour mixed with cocoa, and mix them with the mixer. The bowl in the pictures will change color because the other one was a bit small, so you perform from the beginning in a large bowl
a thinner dough will come out
[attachmentid = 46863]
pour the dough into a not very large tray, line the tray, and put baking paper on its bottom
put it in the oven for 30-35 minutes at 175 degrees, the last 5 minutes raise the oven temperature to 190 degrees. And now I confess to you my method of checking the composition of the oven, whether it is baked or not, daaaaaaaaaaaaaaar without opening the oven door & # 33 so I clap harder on the stove, on the side with the oven and from the palms, the oven shakes, and I then see on the window if the composition in the tray is shaking. I didn't raise the temperature anymore, I left it at the same temp all the time. so I was left a little
I cut the countertop in 2 and left it to cool
[attachmentid = 46870]
we leave it like this and take care of the syrup
400 ml water
200 gr sugar
2 chocolate cappuccino sachets
[attachmentid = 46871]
I only had one bag of cappuccino with beak, so the second was the classic cappuccino
each sachet had 12.5 gr
[attachmentid = 46872]
put all the ingredients for the syrup in a saucepan to boil, and from the moment it starts to boil we leave it on the fire for another 5 minutes
[attachmentid = 46873]
and you will get an ugly but good syrup
[attachmentid = 46874]
let the syrup cool and go on, to take care of the cream
150 gr powdered sugar
1 packet of margarine (250 gr)
3 tablespoons cocoa
[attachmentid = 46875]
in a bowl put partially melted margarine (live in the microwave)
[attachmentid = 46876]
we mix it well until we get a kind of weaker mayonnaise
[attachmentid = 46877]
add powdered sugar and mix until the sugar dissolves
add the yolks and cocoa
[attachmentid = 46879]
and mix until we get this cream
[attachmentid = 46880]
and now & # 33 put on a tray the first half of the countertop, over which we put with a spoonful of syrup on the whole countertop, then we put all the cream (I put it all on), then we put over the cream the other half of the countertop and syrup again.
don't put all the syrup, it's too much, but you will do as you want
then put the tray with the top cut, syruped and creamed in the refrigerator, for at least 2 hours
I left more, and overnight, and continued today.
on a baking paper (so as not to spoil the table), I cut the top into smaller rectangles (you can cut them larger)
take, to see
[attachmentid = 46884]
and I focused now on a decor, and obviously the almond without icing can't be, so I chose this icing, but caramel not chocolate
[attachmentid = 46885]
I prepared the icing according to the instructions and I glazed the cookies
[attachmentid = 46886]
Normally the recipe stops here, but I had an idea, so I melted the household chocolate in a bain marie (about 75 gr).
[attachmentid = 46887]
melted chocolate I put it in a bag that I cut very little in a corner, and I continued to decorate
[attachmentid = 46888]
ready decorated, and if you strain your retina you will see there on the baking paper and a message for you, from the rest of the beak
[attachmentid = 46889]
and now finally, final pictures, take a good look, as I have already eaten at least 7-8 mini almonds, they are simply super-good & # 33 now & # 33 now & # 39 falfaie of all confectioneries, I have no reason to enter a confectionery .. and you too
[attachmentid = 46890]
and now 2 pictures closer to you
[attachmentid = 46893]
and the last almond I eat I made it & # 33 if I made it & # 33 if you want, make it & # 33
The team of Deliciile Kronstadt confectionery, from Brașov, excels in creating desserts that are unique in design and with an unforgettable taste!
Every day, we prepare fresh, artisanal, practically from scratch, all the components that are part of the composition of each cake and each cake: chocolate or vanilla tops, dough sheets, fresh or boiled creams, chocolate ganache with cream , fruit fillings, fruit jellies
We use healthy, natural, carefully selected ingredients, many of which are in the category of organic, organic or organic ingredients and for this reason every dessert prepared by us can not be kept in stock or frozen.
If you are looking for a certain traditional cake, an artisanal cake or you may want an Extraordinary Dessert from the range Mini Cake Unique Design & # 8211 SOLO Collection, you can be sure that you will be delighted by the selection we offer you! Explore and choose your favorites!
The style, presentation, taste and freshness of these fragrant and beautiful varieties of sweet will bring that ‘extra’ you want!
ORDER: For cakes, pies, pastries and bakery that have 0 stock in our online store, they will be prepared only on order at least 48 hours in advance.
DELIVERY: Free delivery in Brașov for orders of at least 200 Lei OR you can pick up the products from our confectionery.
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Put the egg whites from the 6 eggs in a bowl and mix them well until they "stiffen" in the bowl. Then add the sugar, water and yolks rubbed with oil, start mixing with a spoon, not the mixer, from bottom to top, until the egg whites are incorporated. After incorporating the egg whites, then add a little of the flour mixed with cocoa and mix them with the mixer (use a large bowl). A thinner dough will come out. Pour the dough into a not very large tray, line the tray, and put baking paper on its bottom. Put it in the oven for 30-35 minutes at 175 degrees, the last 5 minutes raise the oven temperature to 190 degrees.
I cut the countertop in half and left it to cool. We leave it like this and take care of the syrup.
Put all the ingredients for the syrup in a saucepan to boil and from the moment it starts to boil, let it simmer for another 5 minutes and you will get an ugly but good syrup. Let the syrup cool and go on to take care of the cream.
In a bowl put partially melted margarine. Mix it well until it gets the consistency of a weaker mayonnaise. Add powdered sugar and mix until the sugar dissolves. Add the yolks and cocoa and mix until you get a cream.
Put the first half of the top on a tray, over which we put the whole half of the cream with a spoonful of syrup, then we put all the cream (I put it all), then we put the other half of the top over the cream and we syrup again. Do not put all the syrup, it is too much, but you do as you wish.
After that, put the tray with the cut top, in syrup and put with cream in the fridge, for at least 2 hours (I left more, overnight). On a baking sheet, I cut the top into smaller rectangles (you can cut them larger) and decorated.
Obviously, almonds can't be made without icing, so I chose caramel icing, not chocolate icing.
I prepared the icing according to the instructions and I glazed the cookies. Normally the recipe stops here, but I had an idea, so I melted the household chocolate in the bain marie (about 75 gr). I put the melted chocolate in a bag that I cut very little in a corner and continued to decorate.
Mini-almonds - a dessert with childhood flavors
- Amandina (Maria Matyiku / Epoch Times) Amandina
- The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
- Preparing the cocoa top (Maria Matyiku / Epoch Times) Preparing the cocoa top
- The worktop is divided into 5 equal longitudinal strips and 8 side strips, thus obtaining 40 mini-almonds (Maria Matyiku / Epoch Times) The worktop is divided into 5 equal longitudinal strips and 8 side strips, thus obtaining 40 mini-almonds
- Icing preparation (Maria Matyiku / Epoch Times) Icing preparation
- After the icing has cooled, garnish with whipped cream or remaining cream (Maria Matyiku / Epoch Times) After the icing has cooled, garnish with whipped cream or remaining cream
A mixture of flavors with chocolate and rum, fluffy and syrupycomplicated, almond is a cake that once you taste it is hard to forget. It is one of those symbol sweets, which awaken pleasant memories from childhood and bring back unforgettable moments in our memory.
For the countertop you need:
- 6 large eggs
- 200 g of sugar
- 40 ml of water
- 40 ml of butter or oil
- 3 tablespoons cocoa tip
- 200 g of flour
- a sachet of baking powder
- 150 g of vanilla powdered sugar
- 250 gr butter
- 4 tablespoons cocoa
- 3 tablespoons liquid coffee (I replaced the 3 egg yolks in my mother's recipe)
Start with the preparation of the cocoa top. To do this, carefully separate the egg whites from the yolks, rub the yolks with the sugar and butter until well blended, then add water. The egg whites are whipped. When the foam is hard, gradually add it to the yolk paste, stirring with a wooden spoon, with movements from top to bottom, alternating with the addition in the rain, of the flour mixed with cocoa and the baking powder.
A homogeneous composition is obtained which is poured into a tray of 33 x 23 x 5 cm, greased with fat and well lined with flour. Place the top in the oven (preheated to 180 C), and bake for about 30 minutes.
Meanwhile, prepare the syrup used to syrup the countertop. In a saucepan, melt the sugar with a tablespoon of water. When the sugar is golden, quench it with the rest of the water. When the sugar has melted, take the syrup off the heat and set aside after it has cooled, add the rum.
To prepare the chocolate cream, rub the butter until it becomes like a thin cream. Mix with the sugar until it is dissolved, then add one by one, sifted cocoa and a teaspoon of coffee.
Remove the countertop from the oven, and set it aside to cool completely, then cut it in half lengthwise. Syrup the first half of the countertop with half the amount of burnt sugar syrup, then add about two-thirds of the cocoa cream. Place the second half of the top on top of the cream, which you syrup with the rest of the syrup. Then spread a very thin layer of cream on top, then refrigerate for at least an hour.
Remove the countertop from the refrigerator, then portion into 5 equal longitudinal strips and 8 side strips, thus obtaining 40 mini almonds.
To prepare the icing, melt the chopped household chocolate into pieces, add the butter. After the chocolate has melted, remove the bowl from the heat, add a few tablespoons of liquid cream, stirring well, until the cream is incorporated. The icing is spread generously on each piece of cake. After the icing has cooled, garnish with whipped cream or remaining cream.