Traditional recipes

Bohemian cake

Bohemian cake


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First we prepare the cream.

Melt the chocolate with liquid cream then leave it to cool for at least 3 hours until it hardens (or 1 hour in the freezer) then mix it well until it becomes creamy.

For the countertop:

Separate the egg whites from the yolks.

Mix the egg whites with a pinch of salt, then add the sugar and mix until it becomes a hard and shiny foam.

Add the oil and mix well then add one egg yolk and mix lightly with a spatula.

Mix the ness, flour, cocoa and baking powder and sift them twice.

Add a tablespoon of the dry mixture over the egg mixture and mix gently from top to bottom so as not to leave the composition.

Wallpaper a 35/25 cm tray with foil / baking paper and bake the top for 30 minutes in the preheated oven or until it passes the toothpick test.

Let the countertop cool, remove the edges and then portion it into suitable pieces (I cut them into squares of about 5 cm and 15 pieces came out)

Caramelize the 2-3 tablespoons of sugar, then quench them with water and syrup each piece of cake.

Melt the chocolate with the whipped cream and the liqueur and icing every cookie.

Let them cool for 30 minutes then garnish them with a word of cream and a word of whipped cream (mix the cream well then add the cream and mix until smooth)



Bohemian cake icing

If you don't want to complicate yourself with homemade cocoa fondant (see the detailed recipe here and its application on Amandine here) I recommend you make a chocolate ganache. Put the whipped cream in a saucepan and heat until almost boiling. If you use very bitter chocolate (with 70% cocoa) it is good to add a good spoonful of sugar. Pull the hat aside and add the broken chocolate pieces. Do not stir immediately as the composition cools! Leave everything still for 3-4 minutes so that the chocolate has time to melt and then mix vigorously with a kitchen towel until the mixture becomes homogeneous and fine. Finally add the butter and mix again. This ganache it must not be completely cooled and beaten because it is used as a glaze.

You will get a smooth and shiny ganache. Leave it to cool for 15-20 minutes.

I placed the grill with the pandispan squares on a large tray lined with baking paper. This way I will be able to recover the icing from them. I glazed each piece in turn, smoothing it lightly with a metal spatula. Here are the glazed squares. I repeat, I used fondant to always make and I always have at hand. If you glaze with ganache, you will have to let the cakes cool for 30 minutes. If you glaze with fondant, you will have to leave them on the work table so that it drips and forms a crust (the cold is not good for fondant glazes).


Recipes entered at the festival contest & bdquola house

Boly Neni provides us with the recipe. When the cake is taken out of the oven, put the icing. Frumușița, at Lake Brateş, where I stayed for 5 years. Falera from the treasure from Surcea, com. The second Iron Age, 1st century BC. National Museum of History of Romania, Bucharest.

Sternberg, Olga Brateș -, and contemporaries - Cătălin. It's Car-'s father's favorite recipe. The revolution in the case of the former prime minister and Teodor Brateș, former editor-in-chief of the Romanian Television.


Bohemian cake

Bohemian cake is part of the series of classic cakes, an old but new recipe for some of us.
It goes very well accompanied by a glass of Sfanta Ana wine from Crama Oprisor.
A strong, tender and sweet wine, a combination of Cabernet Sauvignon & # 8211 robust but silky and a touch of Zinfandel- fruity and intense.

Bohemian Cake- Ingredient

countertop
7 eggs
7 lg sugar
6 lg flour
2 lg cocoa
2 lg concentrated caramelized sugar syrup
vanilla sugar
esenta de rom
Cream
400 gr dark chocolate
400ml liquid cream
o esenta rom vial (2ml)
Syrup
300 gr sugar for caramelization
500 ml of water
esenta de rom
Flux
1 kg of sugar
500 ml of water
100 gr liquid glucose (or honey)
4 lg cocoa
3 lg caramelized sugar
decoration
400 ml fresh

Bohemian Cake - Preparation


countertop
Separate the egg whites from the yolks.
Whisk the egg whites with 5 tablespoons of sugar and the yolks with 2 tablespoons of sugar, rum essence, vanilla sugar and concentrated caramelized sugar syrup. Combine the two compositions by mixing gently from bottom to top with a spatula.
Sift flour mixed with cocoa on top and mix lightly from bottom to top until all the flour is incorporated.
Wallpaper a tray or metal frame for cakes with a size of (25/25 cm), with baking paper put the composition and bake at the right heat. It is ready when you press it with the palm of your hand, the countertop returns to its place (it behaves exactly like a sponge).
Syrup
Caramelize the sugar without darkening it too much, add water and boil until all the sugar is dissolved. Flavor with rum essence after it has cooled.

Bohemian cake cream
Chocolate broken into small pieces mix with whipped cream over low heat until well melted.
The composition thus obtained is kept in the refrigerator for about 3-4 hours, after which it is foamed with the mixer at high power and flavored with rum.

Chocolate fondant

Fondant for glazing Bohemian cake
1) put water in a bowl and add the sugar slowly so as not to touch the walls of the bowl
2) boil the syrup for 20 minutes from the moment it starts to boil, taking care to wash the edges of the pot with a brush soaked in cold water.
3) after 20 minutes add the honey and boil for another 10-12 minutes & # 8230. during this time the flame of the stove is left to medium
4) set aside and cool a little, then mix at high speed with the mixer in the bowl in which it boiled, until it turns white and begins to thicken.
To use it for glazing, place the bowl on a water bath and mix it with concentrated caramelized sugar syrup and cocoa. It must be fluid enough to glaze the cakes with it

Note for fondant:
For safety, after removing it from the fire, take the sample in cold water, pouring a few drops. If it tightens like a sticky candy, then the sample is good.

Bohemian Cake-Finishing

Bohemian cake
Syrup the top and then portion it into squares with a side of 5 cm.
Glaze each cake with fondant and make a circle of cream on top with the spirit pose.
Over the cream circle we put a generous hazelnut in whipped cream and decorate with chocolate grill
It is preferable to consume it after being cold for a few hours.

We are waiting for you with us on the Instagram page.
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so we can see them too.
You can also find us on the Youtube channel - Bucataresele Vesele, where we are waiting for you to subscribe !!
Thank you!!


Bohemian cake

Bohemian cake is part of the series of classic cakes, an old but new recipe for some of us.
It goes very well accompanied by a glass of Sfanta Ana wine from Crama Oprisor.
A strong, tender and sweet wine, a combination of Cabernet Sauvignon & # 8211 robust but silky and a touch of Zinfandel- fruity and intense.

Bohemian Cake- Ingredient

countertop
7 eggs
7 lg sugar
6 lg flour
2 lg cocoa
2 lg concentrated caramelized sugar syrup
vanilla sugar
esenta de rom
Cream
400 gr dark chocolate
400ml liquid cream
o esenta rom vial (2ml)
Syrup
300 gr sugar for caramelization
500 ml of water
esenta de rom
Flux
1 kg of sugar
500 ml of water
100 gr liquid glucose (or honey)
4 lg cocoa
3 lg caramelized sugar
decoration
400 ml fresh

Bohemian cake - How to prepare


countertop
Separate the egg whites from the yolks.
Whisk the egg whites with 5 tablespoons of sugar and the yolks with 2 tablespoons of sugar, rum essence, vanilla sugar and concentrated caramelized sugar syrup. Combine the two compositions by mixing gently from bottom to top with a spatula.
Sift flour mixed with cocoa on top and mix lightly from bottom to top until all the flour is incorporated.
Wallpaper a tray or metal frame for cakes with a size of (25/25 cm), with baking paper put the composition and bake at the right heat. It is ready when you press it with the palm of your hand, the countertop returns to its place (it behaves exactly like a sponge).
Syrup
Caramelize the sugar without darkening it too much, add water and boil until all the sugar is dissolved. Flavor with rum essence after it has cooled.

Bohemian cake cream
Chocolate broken into small pieces mix with whipped cream over low heat until well melted.
The composition thus obtained is kept in the refrigerator for about 3-4 hours, after which it is foamed with the mixer at high power and flavored with rum.

Chocolate fondant

Fondant for glazing Bohemian cake
1) put water in a bowl and add the sugar slowly so as not to touch the walls of the bowl
2) boil the syrup for 20 minutes from the moment it starts to boil, taking care to wash the edges of the pot with a brush soaked in cold water.
3) after 20 minutes add the honey and boil for another 10-12 minutes & # 8230. during this time the flame of the stove is left to medium
4) set aside and cool a little, then mix at high speed with the mixer, in the bowl in which it boiled, until it turns white and begins to thicken.
To use it for glazing, place the bowl on a water bath and mix it with concentrated caramelized sugar syrup and cocoa. It must be fluid enough to glaze the cakes with it

Note for fondant:
For safety, after I removed it from the fire, take the sample in cold water, pouring a few drops. If it tightens like a sticky candy, then the sample is good.

Bohemian Cake-Finishing

Bohemian cake
Syrup the top and then portion it into squares with a side of 5 cm.
Glaze each cake with fondant and make a circle of cream on top with the spirit pose.
Over the cream circle we put a generous hazelnut in whipped cream and decorate with chocolate grill
It is preferable to consume it after being cold for a few hours.

We are waiting for you with us on the Instagram page.
If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so we can see them too.
You can also find us on the Youtube channel - Bucataresele Vesele, where we are waiting for you to subscribe !!
Thank you!!


Video: Πατσαβουρόπιτα με αλλαντικά και τυριά από τον Αλέξανδρο Παπανδρέου. Love It. 02092020 (June 2022).


Comments:

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