Traditional recipes

Dragobete cake

Dragobete cake

Countertop:

Preheat the oven.

Rub the butter with the sugar, add the cocoa, the yolks one by one, then the milk, flour, baking powder and mix well.

Put the composite in a tray, on a baking sheet, put it in the hot oven, for 30 minutes, over medium heat. I used a round tray to work easier with creams.

The top must be left to cool for an hour. After the countertop has cooled, prepare the gelatin according to the instructions on the sachet.

Cheese creams:

Due to the cheese, the cream will have a sweet-sour taste. I liked this option, because it didn't come out nauseous at all, but very refreshing. If you don't like sweet cow's cheese, you can use mascarpone or commercial cream cheese.

So, mix the cheese with a tablespoon of sugar, then beat the whipped cream well and pour over the cheese. Mix well, then divide the cream into two bowls.

In one, we will add brewed coffee, not ground. In the other bowl, add 2 teaspoons of cherry jam or any favorite jam.

I did not use all the gelatin prepared previously, considering that it is too much. I put about 100 ml in each bowl. (Use gelatin, depending on how much cream you want to get or how much cheese you have.)

After adding the first cream, put it in the fridge for an hour, then add the other cream and put it back in the fridge for an hour.

Glaze:

Heat the milk on the fire, but be careful, because it does not have to boil. He just needs to warm up a little. Then pour into the bowl in which I broke the chocolate into small pieces. Stir to mix.

If you don't like melted chocolate on top, you can powder the cake with sugar.

Pour the chocolate icing over the cake, then put it back in the fridge. Serve the next day.

Good appetite!

If you liked my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.ro/2015/02/prajitura-dragobete.html


Caciuli Rusesti Cake & # 8211 Cossack Cap & # 8211 Cossack Cossack

Vanilla, coconut and two different countertops, covered & # 8220apoteotic & # 8221 by a & # 8220caciulita & # 8221 chocolate.

Of course mine (they just look like me :))) didn't wait for the part with the fridge, they ate 2-3 each time as I assembled them.

Ingredients Russian Hats & # 8211 Cossack Cap & # 8211 about 15 pieces

For the countertop with cocoa & # 8211 tray 20 & # 21530 cm

  • 3 eggs
  • 70 g white flour
  • 10 g cocoa powder
  • 90 g of sugar
  • a teaspoon of salt

For the vanilla top & # 8211 tray 20 & # 21530 cm

  • 3 eggs
  • 80 g white flour
  • half an envelope of vanilla sugar
  • 90 g of sugar
  • a teaspoon of salt

For vanilla cream

  • 3 yolks
  • 400 ml of milk
  • 4 tablespoons cornstarch
  • 8 tablespoons sugar
  • half a vial of vanilla essence
  • 50 g butter
  • 200 g mascarpone

For the chocolate icing

Preparation Russian hats & # 8211 Cossack cap

How to prepare cocoa top

Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled / tripled its volume and is very fluffy and creamy.

Add flour mixed with cocoa and mix with a spoon from bottom to top, stirring at the same time, circularly the bowl. Prepare a 20 & # 21530 cm tray, place baking paper on the bottom of the tray, pour the mixture and level.

We hit the table tray 4-5 times, in order to place the top perfectly.

Bake in the preheated oven, at 170 degrees, for 15 minutes or until the toothpick test is passed.

Let cool on a grill.

How to prepare vanilla top

Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled / tripled its volume and is very fluffy and creamy.

Add flour and mix with a spoon from bottom to top, stirring at the same time, circularly the bowl. Prepare a 20 & # 21530 cm tray, place baking paper on the bottom of the tray, pour the mixture and level.

We hit the table tray 4-5 times, in order to place the top perfectly.

Bake in the preheated oven, at 170 degrees, for 15 minutes or until the toothpick test is passed.

Let cool on a grill.

Put in a double-bottomed bowl, the 3 yolks, along with the starch and sugar. Add, little by little, the milk, mixing with a pear, taking care not to form lumps. Put the pot on the fire and stir continuously, over low heat, until the mixture thickens and becomes like a pudding. Turn off the heat, leave for a minute then add the diced butter. Stir gently until smooth.

Cover it with cling film and let it cool. If you do not cover it, a pojghita is formed on top which will dry out.

When it is completely cold put mascarpone then put the mixer on low speed and mix only until smooth.

Let the cream cool for 20 minutes.

Assembly Russian Hats & # 8211 Cossack Cap

Cut 5-6 cm circles from each countertop, using a glass or a round shape.

  • You can make them even smaller and more pieces will come out. For this use in a glass with a diameter of 4cm.

Don't throw away what's left, you can prepare another dessert.

Prepare the countertop circles, cream and a plate of grated coconut.

Put half of the cream in a round-tipped pos.

Spread the cream on the brown circles, then cover each with the yellow circles and press lightly.

Take each cake in your hand and, with the help of a knife, grease the cakes well on the sides with cream.

Roll them through the grated rooster and place them on a plate.

In a bowl, melt the ingredients for a bain-marie glaze, let it cool, and when it is just slightly warm, take a teaspoon and put it on each cake.


Yogurt and biscuit cake

When I read the last issue of the magazine & # 8220Practically in the kitchen & # 8221, this recipe jumped out at me, because it is super easy (and to prepare for the stomach), so I made small changes here and there and I present my final version.

We need:
& # 8211 a pack of square biscuits
& # 8211 2 jars of yogurt (470g each)
& # 8211 10 tablespoons sugar
& # 8211 2 sachets of vanilla sugar
& # 8211 2 sachets of gelatin
& # 8211 a cup of cocoa with milk and rum
& # 8211 a few drops of rum essence
& # 8211 a sachet of nes

We proceed as follows:
In a jar of yogurt, put a sachet of vanilla sugar, 5 sips of sugar and a sachet of pre-melted gelatin. For the other jar of yogurt, we do the same: another sachet of vanilla sugar, 5 sugar sachets, the sachet of gelatin + the sachet of nes and a little rum essence.

Soak the biscuits in cocoa and place a layer on the bottom of the tray. Pour the vanilla yogurt on top, add another layer of cocoa-soaked biscuits and pour the nes yogurt. Powder with cocoa and refrigerate for a few hours.

This is what it looks like at the end, a very light cake, not too sweet and very cool.


Mascarpone and lavender cake

Here's a very tasty and good-looking dessert. Pr & # 259jitur & # 259 cu mascarpone & # 537i lavand & # 259. Lavender, used as a decoration, gives an increase to the aroma of the cake.
According to Wikipedia & bdquoLev & # 259n & # 539ica or lavender is a species of plant in the genus Lavandula, family Lamiaceae. It is an aromatic and medicinal plant, with branched stems of tuff, a tall stem of 30 cm, small leaves, narrow flowers and fragrant blue flowers. Originally from the calcareous and mountainous regions of the Mediterranean, Roman acircnia is grown and cultivated all summer long.
The name lavender comes from Latin & bdquolavare & bdquo, which & icircnseamn & # 259 & bdquoa sp & # 259la & bdquo, this being used by Romanians to perfume boys.
Lavender It can be used as fresh (flowers and leaves), as dry (buds and twigs) and as a combination of oregano, sage, and sage. . It is a perfect ingredient for sweets. Lavender can be used in salads, flowers are used as a decoration for a glass of champagne, on ice, cakes or chocolate cakes.
Lavender tea & # 259 It is an excellent remedy for insomnia & not only. The same lavender oil & # 259 It is useful in states of anxiety, depression or stress. Lavender oil kills fungi by damaging their cell walls. All the volatile oil of lavender together with a little honey is good against headaches, migraines, dizziness.

Photo: Pr & # 259jitur & # 259 cu mascarpone & # 537i lavand & # 259 & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
250 g mascarpone
250 g fri & # 537c & # 259
1 cea & # 537c & # 259 zah & # 259r
1 can & # 259 with biscuits & # 539i sf & # 259r & acircma & # 539i
60 g melted butter
2 tablespoons lavender flowers & # 259
1 sachet of vanilla sugar
Preg & # 259te & # 537ti a & # 537a:
Mix the holy biscuits with melted butter and 1 tablespoon of lavender flowers. Spread the paste obtained on the basis of a form with detachable pears, lined with plastic wrap and press well, with the back of the spoon.
Mix mascarpone with whipped cream, sugar, the rest of the lavender flowers and vanilla sugar. Put the cream over the biscuits and keep it in the fridge for 2-3 hours.
Serve your gates decorated with lavender flowers.


Dragobete cake

Prepare the sponge cake sheets: separate the eggs. Whisk the egg whites with a pinch of salt and lemon juice, and after the foam has formed, add 2 tablespoons of sugar, stirring.
Separately, mix the butter with the yolks, the other 2 tablespoons of sugar, vanilla extract and milk. After that, add 3 tablespoons of flour, baking powder and egg whites. Furthermore, the resulting mixture is divided into two: one will remain white and the other will be black. Distribute the flour as follows: in the white composition add another 2 tablespoons of flour, and in the other 1 tablespoon of flour and 1 of cocoa. The consistency obtained must be creamy.
Pour the white composition into a tray with baking sheet, bake for about 10 minutes, over low heat, until slightly golden, but without drying. Remove separately on a tray and leave to cool. Then bake the cocoa leaf.

Syrup: prepare from water and sugar, let it boil for 5 minutes, remove from the heat, without adding other essences, so as not to eclipse the final preparation.

For the coffee cream: in a saucepan, mix the egg yolks with the sugar, Bourbon vanilla sugar and flour well with a whisk, pour the hot milk into a thin thread, stirring and beating lightly with the whisk to aerate it. Boil over low heat until thickened, remove from heat, add butter and instant coffee and mix. Leave to cool.

For the ganache cream: heat the liquid cream enough to fry us. Remove from the heat, pour into a deep bowl in which I broke the chocolate and mix well. The composition is now liquid, but refrigerate for 10 minutes, then mix with the mixer until creamy and thick.

Portion the sponge cake sheets, cutting into the desired shape. It is gently syruped. Assemble by adding a layer of coffee cream over the white sheet, then the cocoa leaf, decorate with ganache cream. For a final note, add sugar decorations.
For decorations, caramelize 5 tablespoons of sugar until the sugar melts, being careful not to burn it. Shake the kettle gently and, when it begins to cool, pour it into a thin thread on a baking sheet forming hearts or other shapes, and with a spoon or a knife draw threads of that shape, maneuvering carefully.

Time: approx. 2h 30min
Gates: I got 16 small squares and 3 big hearts. By slicing differently, you can get either 9 large hearts or 16 larger squares.


The artist Sayra prepared her favorite cake for us on Dragobete Day

Dragobetele is fast approaching this year. Every person who is in love can't wait to celebrate this local holiday with their loved one. Whether you surprise your partner with a gift or a romantic outing in the city, it is important to do it as a couple. For the most romantic, a simple dinner at home can work wonders. How can you surprise your partner better than with a romantic dinner? Eventually, love passes through the stomach.

If you want to make a Dragobete cake and you have no idea which one to choose, then let's see what Sayra does for her boyfriend.

"As I mentioned before, I don't want expensive jewelry or gifts for Dragobete, a romantic dinner for two is enough and if he prepares the main course, I will prepare the dessert. It's not hard to do but the results are incredible! ”Said Sayra

For the raspberry mousse

500ml cream for whipping cream

,, The cake is simple to make, even a child can make it! Add flour, sugar, cocoa, baking soda and a little salt to the mixer to enhance the taste. We mix them for a few seconds and over we start to put the milk, eggs, cream, whipped milk, oil and all that remains is to mix. Put the composition in a tray and put it in the oven for 40-50 minutes at 175 degrees. After the time has elapsed, remove the tray, let it cool and in the meantime make the raspberry mousse. The mousse is not difficult to make, we put the gelatin in a bowl over which we put water, we crush the raspberries until a paste comes out and we pass it through a fine sieve to separate the seeds from the contents. We mix this raspberry puree with sugar and boil it for 5 minutes to melt the sugar. When the puree boils, remove from the heat, add the gelatin over the contents and mix well. We make the cream, we mix it with the raspberry puree that has cooled. Put the raspberry mousse on the countertop we originally made and put everything in the fridge for 6 hours. After the time spent in the fridge, take out the tray and the cake is ready. It is my favorite cake, with which I never fail when I want to surprise someone ", said the young artist.

Sayra shows us every day what she goes through in the activities she does, the devotion she puts into everything. From music to a simple cake. Stay tuned to see what else Sayra has to offer.


What are you not allowed to do with Dragobete

Because the holiday is also one of nature's rebirth, no animals are sacrificed or bought on Dragobete Day.

In general, the holiday was considered auspicious for the small household chores, but not for the big chores, so people avoided working in the yard or in the field for fear that they would be crying all their lives.

In order not to attract Dragobete's anger, you are not allowed to patch, mow, wash or trample anything on his birthday. The only thing you are allowed to do is cleaning the house, receiving the home so that next year will be with growth, abundance and love for all those who live in the house.


Sincerely, by Dragobete

Today we welcome Dragobete or the celebration of love. Legend has it that Dragobete is the protector of love and the bringer of happiness in the home and in the soul. According to tradition, Dragobete "kisses girls". And if the kiss happens to Dragobete, it lasts all year. If the two stay together for longer, the Dragobete holiday often turns into weddings, real love parties.

Another legend presents Dragobete as Dragomir, a shepherd who accompanies Baba Dochia on mountain trips. On his birthday, the renewal of nature was celebrated, and people were preparing to welcome spring.

And because we talked about Dragobete, it's time to sweeten your day with a recipe for chocolate strawberry mousse)

  • 300 g pieces of dark chocolate (70% cocoa)
  • 8 large eggs
  • 100 g powdered sugar
  • 300 ml cream
  • 1 teaspoon amaretto
  • 2 teaspoons cocoa powder (extra for sifting)
  • 1 small bowl with strawberries

Step 1. Place the chocolate pieces in a heat-resistant bowl and then place the chocolate container over a pan with lightly boiling water. Carefully, from time to time, stir in the chocolate until it melts.

Step 2. Meanwhile, separate the yolks from the egg whites and place them in different bowls. Add sugar over the yolks and mix until the sugar dissolves and turns everything into a silky, smooth mixture. Put a little salt over the egg whites and beat until they become a solid foam.

Step 3. Once the chocolate has melted, carefully lift the bowl out of the pan. Pour amaretto and cocoa powder into the bowl with the yolks and mix well. Add the cream and mix again. Then pour all the contents into the bowl of melted chocolate and mix again until everything takes on an intense color. Add the egg whites and salt and continue to stir from the outside to the inside.

Step 4. Place the contents in a large bowl or several small bowls. Put everything in the fridge and leave for a few hours. Before serving the mousse, powder a little cocoa and add the strawberry pieces.


Ingredients for the recipe for glazed heart cookies

  • For cookies
  • 250 g butter (at room temperature)
  • 150 g sugar
  • 1 or
  • 400g flour
  • peel of a lemon
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • For royal icing glaze
  • 2 egg whites
  • 400 g powdered sugar
  • 1 tablespoon lemon juice
  • red food coloring


Video: Desert Red Velvet la pahar cu mascarpone si frisca. Adygio Kitchen (December 2021).