Traditional recipes

Stuffed bee cake

Stuffed bee cake

Preheat the oven to 180 degrees. The tray is lined with baking paper.

In a bowl, mix the flour with the lemon peel, salt and a tablespoon of sugar. Then add the soft butter, warm milk and the rest of the sugar, mix with the mixer with the dough paddles until the composition becomes homogeneous. Cover with a towel and leave to rise for 45 minutes, in a warm place (I put the bowl on the stove).

Meanwhile, prepare the "decor" and cream.

In a saucepan, boil the honey, liquid cream, butter and almonds, mix continuously, then cool the saucepan.

For the cream, bring the milk to a boil, then add the pudding powder, stirring with a fork and keep on the fire for a minute until it thickens. Beat the soft butter with the powdered sugar, then add it to the hot pudding, gradually, with a spoon, mixing the composition with the whisk. Leave to cool.

After the dough has risen, knead it a little, then spread a sheet on the baking paper, prick it with a fork, cover the tray with the kitchen towel and let it rise for another 15 minutes. Pour the mixture with almonds on top, spread it well on the whole surface and put the tray in the oven, on the top grill, for about 30 minutes. You will see that it starts to brown slightly on the edges. I picked up a corner and saw that it was slightly browned and took it out of the oven. Leave to cool.

Cut the cake into squares, then cut each square in half horizontally and fill with vanilla cream.



Albinuța cake & # 8211 Light and delicious

A wonderful, festive dessert… a dessert that smells like my grandparents' house… I received the cake recipe from one of my aunts, whom I thank in this way… My father's family consists of 5 brothers, who had the honor to- I give my grandparents 7 wonderful nieces, all of whom… I took over the culinary tradition of this wonderful family from my grandmother and two of my aunts, who are from the same village… Next, I leave you to enjoy a delicious cake , as it is only done in our country…

Ingredients for sheets:

  • 14 tablespoons oil
  • 14 tablespoons sugar
  • 8 tablespoons milk
  • 4 tablespoons honey
  • 4 eggs
  • 2 teaspoons baking soda
  • 500-600 g sifted flour

Cream ingredients:

  • 4 sachets of vanilla sugar
  • 7 tablespoons flour
  • 200 g margarine
  • 1 large jar of apricot jam or jelly

Method of preparation:

1. Mix in a double-bottomed pot all the ingredients for the sheets, except the flour. Put on low heat and stir continuously, until the creamy composition changes color, from yellow to caramel… Remove from heat and allow to cool…

2. For the cream, mix all the solid ingredients. Then pour the milk into a thin thread, until everything is incorporated. Place on a steam bath and mix until it thickens and becomes the consistency of pudding. Leave to cool…

3. Mix the cooled creamy composition with the flour as it is, and divide it into 4 equal parts. Spread a sheet on the back of the tray or, in my case, on the basis of the rectangular cake form without a ring (greased with margarine and lined with flour).

4. Place in the preheated oven at 175 degrees Celsius for 5-6 minutes. Do the same with the other sheets…

5. Mix the milk cream with the margarine. Assemble as follows: 1 sheet, sour cream, 1 sheet, apricot jelly, 1 sheet, sour cream, 1 sheet. Garnish with powdered sugar and serve after 2-3 hours.


Walnut cake filled with jam and mascarpone cream

Walnut leaf cake filled with jam and mascarpone cream & # 8211 detailed recipe step by step, list of ingredients per gram and how to prepare.

It was our St. Mary's cake and I congratulate myself for making, some time ago, some delicious, tender and fine sheets of walnut cake. I kept them, with sheets of baking paper between them, in a tightly closed box, which I actually wrapped. They kept perfectly. When I opened the box, I smelled a delicious smell of walnut and vanilla cake and the sheets were just like when I put them there.

This kind of cake sheets, which keep so well, are very helpful. Especially when you have to quickly prepare something sweet but you don't have much time available. So it was with me. I really had to prepare something, because I couldn't introduce myself to my sister in prayer even with my bare hand. Things got crowded at the last minute and I didn't have time for something very elaborate.

So, as I told you, I turned to the supply of cake sheets. I filled them in the evening and the next morning I took a miracle of super tender and tasty cake out of the fridge. My husband tasted it first and was delighted. He said it tasted like ice cream! My sister's guests were just as excited, I think, that she quickly disappeared from the set.


So, for this cake, you will need the walnut cake sheets I told you about. To access the recipe, click on the picture below.

If I think about it, maybe it would work just as well walnut and honey sheets (click on the recipe link). Just divide the dough into 5. It takes five sheets for this cake.


Puff pastry products

Puff pastry recipe with different fillings from Cookbook, Bakery and pastry products. Specific Romania. How to make puff pastry with different fillings, depending on the fillings used, it is classified into: chocolate, walnut, poppy seeds, shit croissants Special flour for pastry and production method ensures a fine and aerated puff pastry dough after baking, while pie sheets are thin and durable and can be used with any kind of sweet or salty fillings . And once you have a reliable basis for your recipes, all you have to do is choose what to prepare today.

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Puff pastry recipe with different fillings - culinary recipe

This site will: Essential: remember to set cookie permissions Essentials: allow cookies for sessions Essentials: gather the information you enter in a contact form, a newsletter and other forms from all pages Extra Products Plates Mini Cakes Pastry. Holiday Gift Packages Pastry Piece INGREDIENTS: Puff pastry, decorated with poppy seeds Nutrition statement, average values ​​per 100 g product: Energy value 2324 kJ / 555 Kcal Fats of which saturated fats 37.0 g 18.9 g Carbohydrates of which sugar 41 , 2 g 2.6 g Fiber.

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  • Home Produse de patiserie Produse de patiserie Covrigei din foietaj carton 30x300g . Vă recomandăm: Zuccherati prajitura din coca frageda cu zahar cu granulatie mare 1kg . 0088456 8 items per package Prajituri de cocos cu umplutura fructe 200g . 0081683 16 items per package Pricomigdale cocos cacao 200g . 008450

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Patiserie, rulou, vanilie, prajitura, tort, foietaj, crema de vanilie Rulou din foietaj cu crema de vanilie A se pastra la loc uscat si racoros. Valori medii pro 100g Valoar Compania I.F Mako aduce pe piata din Romania o linie vasta de utilaje, echipamente, masini si accesorii necesare in panificatie, brutarie, patiserie si morarit. Vindem utilajele noastre de panificatie noi sau second hand asgurind in aceslasi timp servicii de intretinere si reparatii pentru toate modele de utilaje din industria painii: utilaje de panificatie, utilaje de morarit, silozuri de.


Foi cu miere umplute cu frisca cu nuca

Foi cu miere umplute cu frisca cu nuca – o prajitura pe care o stim multi dintre noi inca din copilarie si ne-aminteste de mama sau de bunica.

Arata extrem de bine pe orice platou si-am remarcat c-o alegeau colindatorii, desi platoul continea 4 feluri de prajituri.

Se topeste in gura, e atat de frageda!

Eu recunosc, nu mi-a placut initial sa intind foile, e un aluat mai dificil, chiar am vrut sa renunt :))), nu ma vedeam intinzand aluatul ala si sa reusesc sa obtin foi, dar rezultatul final merita tot efortul.

Reteta am preluat-o de pe culinar.ro, doar ca eu la foi nu am pus ulei ci unt si am redus cantitatea de zahar din foi.

Ingrediente foi cu nuca
  • 150 g sugar
  • 3 tablespoons honey
  • 550-600 g faina alba
  • 100 g unt gras
  • 3 eggs
  • a little salt
  • a sachet of vanilla sugar
  • o lingura rasa bicarbonat stins cu otet
  • 100 g nuca macinata

Pentru umplut

  • 900 ml smantana fermentata cu 30-32% grasime – nu folosit smantana pentru frisca, nu va iesi la fel de buna prajitura gustul autentic e dat de smantana pe care o foloseau mamele pe vremuri
  • 200 g powdered sugar
  • 150 g nuca macinata + pentru presarat deasupra
  • a sachet of vanilla sugar
  • 2 linguri zeama lime

Mod de preparare Foi cu miere umplute cu frisca cu nuca

Intr-un bol batem bine ouale impreuna cu zaharul, pana cand se dilueaza cristalele.

Se adauga restul ingredientelor, untul si mierea la temperatura camerei si se amesteca bine toate, framantand un aluat bun de intins foi.

La inceput o sa vi se para ca nu e suficienta compozitie umeda care sa cuprinda faina insa treptat, pe masura ce amestecati, aluatul se va lega.

Adaugati initial doar 550 g faina si treptat, daca este cazul, mai puneti.

Aluatul nu va fi ca cel cu care sunteti obisnuit pentru foi, elastic si legat ci mai sfaramicios nitel.

Trebuie sa nu se lipeasca de maini.

Se imparte in trei parti care se modeleaza in 3 bile.

Il lasati la odihna pentru 30 de minute, acoperite.

Luati fiecare bila si-o intindeti intr-o foaie dreptunghiulara, direct pe foaia de copt care trebuie sa fie de aceeasi dimensiune cu tava in care veti coace prajitura.

Desi intial mi-a parut greu sa intind aluatul, acesta “se repara”, daca e mai mult intr-o parte tai si pui in alta parte si se imbina imediat. Dupa ce veti intinde prima foaie o sa va prindeti cam cum vine treaba :))

Transferati pe fundul tavii, cu tot cu hartie si coaceti la 170-175 grade pentru 8-10 minute, pana se auresc usor.

For filling mixati smantana rece cu zaharul, zeama de lime si zaharul vanilinat.

Opriti 1/3 din cantitatea de frisca iar in restul adaugati nuca macinata.

Asezati prima foaie, intindeti jumate din cantitatea de frisca cu nuca, asezati cea de-a doua foaia, intindeti frisca cu nuca apoi puneti foaia ramasa. Intindeti frisca oprita initial si presarati nuca macinata.

Desi se zice ca la prajiturile cu foi cu cat sta cu atat e mai buna, mie imi place sa mananc totul cat mai proaspat.


Video: Κέικ Βανίλιας Γεμιστό με Πραλίνα Φουντουκιού. Άκης Πετρετζίκης (December 2021).