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Separate the eggs and beat the egg whites with the sugar. Mix the yolks with the grated orange peel and add them to the egg whites. Add flour and mix just enough to incorporate, with a circular motion from top to bottom, so as not to reduce the volume of the egg whites.
We poured the composition in the shape of a cake, I used a larger form of silicone and six smaller ones.
Put the form in the preheated oven and bake for about 30-40 minutes. After it has cooled, cut it into two equal parts with a bread knife, turning the plate.
Mix the syrup ingredients until the sugar melts.
Beat the whipped cream together with the vanilla sugar, and the oranges are cleaned and cut into pieces.
Assemble the cake, sprinkle the first sheet with syrup, add whipped cream, and over pieces of orange and continue until the last sheet. Add the whipped cream on the outside and let the cake cool.
CONFIDED ORANGE SHELL
We have oranges at hand all year round, and I am a big fan of sweets that contain both fresh citrus peel and candied orange or lemon peel.
They are prepared using the same very simple procedure and at anyone's fingertips, they can be kept cold in a jar together with the resulting syrup or they can be dried for a few hours after which they are placed in a tightly closed box and also last for a while. quite long.
For starters, I remove the white part from the sliced orange peels and keep them for a day or two in a large jar of cold water, changing the water at least two or three times.
Cut them into slightly thinner slices and boil them in two waters for at least 5 -10 minutes.
You will notice how they start to change their matte orange color becoming a little translucent sign that they have scalded enough and softened a little.
Drain the last water, add sugar and 200 ml. water, mix well enough to dissolve the sugar, then leave them on low heat for 10-15 minutes, until a thick syrup is formed.
I take a few slices out of the kettle and put them in caster sugar and leave them to dry for at least two hours, and the rest of the shells are overturned in a jar together with the syrup obtained.
It keeps very well for at least 6 months, but I guarantee you that they won't last that long, especially since the Winter Holidays are coming and they will be the star of many seasonal sweets.
Basil ct. linalool
Sage (St. John's wort)
Rosemary ct. cineol
→ Start by opening the oven so that it heats up well.
→ Prepare a baking tray with detachable walls. Grease the pan with a little butter and line it with baking paper (this is the best solution for the cake to be perfect).
→ Wash the oranges well.
→ Grate, with a fine grater, the peel of an orange.
→ Boil the water and sugar for the syrup, and let it boil until there are three quarters of the initial amount left, so that it binds a little. Add a little orange peel.
→ Peel the orange peeled very well, cut the white side and cut the orange into suitable slices. If it is organic, you can leave it with the peel. Place them on a plate and pour the prepared syrup over them.
→ Mix whole eggs with the sugar until it melts completely, add the butter (soft, at room temperature and stirred a little before dissolving), the baking powder and the grated orange peel. Homogenize well.
→ Put the almond flakes in the coffee grinder and with two or three pulses turn the almonds into powder. Add the ground almonds and flour to the original composition. The recipe comes out perfectly without almonds, which you compensate with a tablespoon of almond essence (for the aroma that combines very well with the orange) and 50-70 grams of extra flour.
→ What is left of the oranges, after you have cut the slices for the & # 8222face & # 8221 cake, cut them into small pieces and add them in the final composition. Mix lightly.
→ Arrange the orange slices on the bottom of the baking dish. Put the worktop on top. Keep the syrup in which the orange slices were placed.
→ Bake the cake, on the right heat, for 45-50 minutes. Turn it over on a plate as soon as it is ready and carefully remove the sheet of paper. If it has stuck, moisten it with a sponge, and it will come off easily.
→ Mix the squeezed juice from the third orange with the syrup prepared before and pour everything over the cake, but only after it has cooled very well.
→ Serve everything simple, with whipped cream or whipped yogurt with a little sugar in which you add the orange peel. It is delicious!
Torto cioco - orange
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I like cashews perfectly, but this cake tastes too strong cashews! I did it too and I wasn't happy at all! in addition it is quite expensive.
:) I don't really understand what too strong cashew taste means. But everyone has their own taste. All the cashew creams come out extremely fine and are not heavy at all, and the cashew taste is slightly different. I really liked one, but it depends on how it tastes and what it tastes like. The fact that it is expensive, how everyone considers it and what it means expensive for everyone. I wish you a lot of joy and trust in what you do and in your taste!
it's great. I have no words "madness." but to make only such cakes go bankrupt. only when I think about how much the cashew + the other ingredients cost.
You don't have to do it every day, they are extremely full :). I look forward to birthdays like this, otherwise I can't eat a cake.
We recommend a delicious orange cake. It is so "quotlight" that it will surely tempt you to try it.
The 6 abuses are whipped, then powdered sugar is added in the rain and beat together until the composition hardens.
Add in turn the yolks, orange peel and flour sifted and mixed beforehand with baking powder.
The baking form is covered with baking paper and the composition of the top is poured, after which it is put in the oven heated to 250 degrees, for 10 minutes. Then lower the temperature to 200 degrees for another 10-15 minutes, until the dough comes off the edges.
The cream is made in a bain marie: the 5 eggs mixed with sugar and gelatin (previously soaked for about 10 minutes in water) are boiled, stirring continuously, until the cream is bound, the spoon remaining glazed.
Add the candied orange peel (if you don't have it the day before, cut the orange peel with the vegetable knife, only the orange part, cut it into squares, mix it with sugar and leave it like that until the next day) , and after the cream has cooled, add whipped cream and rum.
For the syrup, boil the sugar with water and vanilla until the syrup binds. At the end, add the orange juice and let it cool.
The top, after it has cooled, cut it into 3, syrup it with syrup and grease each one with cream.
Over the last layer of cream add the jelly glaze made according to the instructions on the gelatin sachet: from 250 ml of juice, 3-4 tablespoons of sugar and of course gelatin.
4 SIMPLE smoothie recipes that quench hunger. They are delicious
The first recipe for a tropical smoothie is papaya, pineapple and banana, which is notable for its high content of vitamin C, an important nutrient for strengthening the immune system, as stated in a study published in the journal Nutrients. In addition, it helps increase collagen synthesis and acts as an antioxidant.
150 grams of papaya pulp
150 grams of fresh pineapple
20 ml freshly squeezed lemon juice
Making this smoothie is very simple. Just put all the ingredients in the blender and add the juice of half a lemon to reduce oxidation. Mix for 3 minutes with 100 ml of water. Add cinnamon to enhance the flavor.
2. Strawberry, banana and tangerine smoothie
With this recipe you will get a significant dose of potassium, a nutrient that helps regulate blood pressure, according to research published in the International Journal of Cardiology.
To prepare this tropical smoothie you just need to chop the banana to put it in the blender together with the strawberries. Pour over the juice of two squeezed tangerines, without added sugar, and 100 ml of water, so that the final texture is a little more liquid. Mix for 3 minutes at maximum power and ready.
3. Tropical smoothie with probiotics
Probiotics are living bacteria essential for improving the health of the intestinal microbiota.
1 natural yogurt or 300 ml of kefir
a handful of red berries
As in the previous cases, put in the blender the orange, peeled and chopped banana, red fruit and yogurt. Mix for a few seconds, until you get a consistent texture. If you want, include a certain amount of water to make it more liquid. Finally, sprinkle cinnamon on top.
4. Papaya, pineapple and mango smoothie
The fruit combination in this tropical smoothie is ideal for an extra dose of antioxidants.
Peel a squash, grate it and put it in a blender with a little water. Mix for 3 minutes, until it reaches a creamy texture. Sprinkle a little cocoa on top.
The benefits of tropical smoothies
In addition to helping to soothe appetite, tropical shakes provide a good amount of essential nutrients and elements with antioxidant capacity. For this reason, their inclusion in the diet is beneficial.
Cake with oranges and whipped cream
This is a quick and easy cake to make cake with oranges and whipped cream. It is a perfect cake for a Sunday or even for a special occasion. I was inspired by this cake.
How to make orange cake cream
a we will put the pan orange juice when boiling (we will stop 5 tablespoons to dissolve the flour).
Separated we will mix flour with sugar and 5 tablespoons of orange juice until the flour dissolves well so that it does not remain lumpy.
When orange juice bring to the boil, add the mixture flour and with a goal mix vigorously until we get a cream like a pudding.
leave cream to cool, mixing whipped cream and incorporating it into cold cream.
Gelatine we will put it at soaked in a cup with 8 ml of water for 15 minutes.
Then we will dissolve gelatin on steam bath, adding it in orange cream, stirring until well blended.
In the end we will put and Orange peel in cream for flavor.
Pais means: Bilbo Baggins fairy cakes
Small, round cakes with incredibly delicious and flavorful filling - a traditional British cake called Pais means. Cakes look very impressive, but since they also have a fabulous story, it is imperative to prepare them for all mothers!
In John Tolkien's famous "Lord of the Rings" epic, Hobbit Bilbo was hit by greedy gnomes who ate on all his reserves, but only proves how appetizing cakes.
By the way, a few hundred years ago, Pais Means prepared exclusively with meat. Today - this is traditional sand cakes with fruit filling, often with apples, but always with the addition of a few drops of brandy, liqueur or brandy. This gives the note a characteristic aroma.
Looking ahead, make a reservation: all the alcohol fumes during baking Pais Preparations evaporate, so the children these goodies can be too!
Pais means it looks like a real thing, just small and beautiful cakes. The British traditionally prepared them for Christmas, however, nothing prevents us from baking delicious pirozhochki today, after thanking the most fabulous family meal.
INGREDIENTS: for filling: raisins - 200 g, candied - 200 g, lard - 200 g, brandy or brandy - ¾ cup, lemon - 1 piece, orange -. 1 piece, almonds. - 100 g mixture of spices (cinnamon, cloves, ginger, nutmeg) - 3 teaspoons.
For the dough: flour - 500 g sugar - 150 g butter - 120 g, lard - 120 g egg - 1 unit, milk -. 3 tablespoons
How to prepare: Prepare the filling for the pies a few days before preparation. It must be insisted, filling the flavors of all the ingredients, creating a fabulous bouquet of taste.
Peeled apples, cut into cubes. Raisins are washed, dried. In a bowl, mix raisins, apples, candied fruit, lard, lemon and orange peel, almonds, spices. Cover the bowl with a clean towel and leave it overnight in a cool place to allow the flavors to mix, deepen and unfold in all its splendor.
The next day Preheat the oven to a low temperature of 120 ° C. Cover the bowl with foil and place in the oven for 3 hours. During this time, even at such a moderate heat, the fat melts and the apples soften and quench.
I took a bowl out of the oven and let it cool, stirring occasionally. When the mixture is completely cold, stir again, adding brandy. Leave overnight, covered with a clean towel.
The next day, mix for the last time and spread in sterilized jars. Close the lids and remove to a cool, dark, dry place. The filling can be stored for several weeks.
Finished dough. Sift flour, add diced and softened butter and lard (unless baked lard, replace it with the same amount of butter). fingertip to rub fat into the flour until you get a mixture resembling fine breadcrumbs. Pour the sugar, add the egg yolk and milk and mix with a spoon until the dough begins to gather into a ball. We wrap the dough with foil and cool in the refrigerator for 30 minutes.
Spread the dough on a surface sprinkled with flour in a working layer about 3 mm thick, and using circles to cut excise from them. Lining of two forms of muffins. Using a smaller diameter mold, cut to 24 "lids" for them.
Each pate spread densely previously harvested filling - 2 teaspoons with lightly drilled slide.
Oil the edge of the milk base dough, cover each cake lid and carefully zaschipyvaem fingers or with a fork. Then oil the top of a small amount of milk. Bake in a preheated oven at 190 degrees for 20-25 minutes until golden brown.
By the way, Pais means will be even more effective if the "lids" do not circle the dough, and using, for example, star-shaped mold or leaves.