Other

Pet Cake


Rock 1:

In a bowl, mix the egg whites until they harden, gradually adding half the amount of sugar. Mix the yolks with the rest of the sugar, the vanilla sugar, then gradually add the hot water and continue mixing until it doubles in volume (3-4 min). Gradually add the flour mixed with cocoa and baking powder, then add the egg whites. a tray lined with baking paper or greased with oil and put in the preheated oven at 180 degrees for 25-30 minutes or until it passes the toothpick test. When it is baked, take it out on a grill and let it cool.

Rock 2:

We prepare the second top in the same way as the first, except for the chocolate that we put through the small grater and we add the last one.

Cream:

We mix the eggs together with half the sugar (4 lg) on ​​a steam bath until they double in volume and the sugar is melted (about 5 minutes), then we let it cool. Mix the butter with the foam and the other half of the sugar (4lg), cocoa, rum and orange peel, then pour little by little from the egg composition and mix until well blended.

Cake:

After the countertops have cooled well and the cream is ready, we start assembling the cake. We cut the top of the countertops so that we can level it and we can syrup it. We place the first countertop on a plate and with the help of a brush 50ml of liqueur, then pour the cream (stop a little for the top), put the second top, syrup and spread the remaining cream to cover the holes and have a glaze as straight as possible.

Glaze:

In a bowl put all the ingredients on a very low heat or on a steam bath and leave until the chocolate melts, stirring frequently, then pour the icing over the cake, let it cool a bit and let the cake cool for at least 2 hours.

Cake ornament:

I crushed the top of the countertop well and mixed it with a little remaining cream, then I made them into balls and put them through the glaze. I left them until the next day in the cold and I decorated the cake. with them

I bought about 50 rolls that I put next to each other around the cake. They stuck to the cream that was on the edges and they fixed very well when I put the icing.



Tort MaScota

now comes the show, when I take it out of the pot, I put it in hot water, and I had a lot of chocolate left on its bottom, it remained on the cake. only in places, here comes my question, how should I make the crust.

I had an idea that I found interesting for the decor but again I suffered that after I took it out of the pot I put it in the fridge for a while, when I wanted to take the heart that was to be the place for pomegranate, I that crust mark cracked as well

here's what came out in the end

I think I have to give up this sport

Thumbnails attached

# 2 Bogdana

# 3 Cosmina_Liana

# 4 Happy.

# 5 Bogdana

thank you cosmina for encouragement, you are a pretty

does anyone know a pet recipe? from a to z like this apart from the fact that it tastes good otherwise it has nothing, slice / section I won't let you get me out of the kitchen

# 6 Happy.

I saw the mascot recipe on the kitchen last night, but how the hell do I know which of the culinary or the internet, I can't give you a search.

# 7 alina_35991

  • Gender: Female
  • Location: There
  • Interests: photography, travel, golf, working out, daydreaming, cooking, snow skiing

Arata delicos & # 33
I'm waiting for the section and impressions & # 33 & # 33

I didn't know this cake and I have no idea how it was supposed to turn out, but yours looks successful.

# 8 Alis


# 9 Bogdana

Well. how not to complain, the crust has cracked, the inside is soft, you can't cut the actual slice, (that's why I said I won't show you the section) the beneficiary was very pleased with the taste, but I'm not happy with the appearance commercial
I will serve it in the cup, slice the cake in the cup

I'm waiting for another recipe for another try
alandala, alis much encouragement

# 10 star

Help of the porter

# 11 PRAJITURICA 18105

God, with so much chocolate in it, it doesn't matter what it looks like, I think it tastes great & # 33
anyway congratulations I like and especially the idea of ​​decorating with pomegranate & # 33

# 12 Sup3rba

  • Gender: Female
  • Location: Next to you, if you are not good
  • Interests: Chatul & ltbr / & gtI like solitude, sought after. I am happy with very little with me goes the saying that says: It is not happier the one who has more but the one who needs less. and I just want to be happy and make the people around me happy.

# 13 meLuce

Trademark brand name manufacturer

Come on, Bogdana, the cake is really nice. Wow, I really like how it looks, as cracked as it is
What a pomegranate.

# 14 Bogdana

gorgeous if you hurry, you get caught in the ugliness
lucilda, pomegranate is a flour combination that is sweet-sour and sweet chocolate and compensates

the cake, really for chocolates, is welcome

thank you for the encouragement

# 15 star

Help of the porter

lucinda rhodium is grenade (fr)

Pomegranates
Pomegranate
grenade (French), Granatapfel (German), melagrana (Italian), granada (Spanish / Philippines), roma (Portuguese), grenada (Basque), granaatappel (Dutch), granatæble (Danish), granat (Norwegian), granatäppelträd / granatäpple (Swedish), granaattiomena (Finnish), garnet (Russian), owoc garnet (Polish), zranata / sipak / jabuka (Serbo-Croatian), rodie (Romanian), nar (Bulgarian / Turkish), ródi (Greek), rimon ( Hebrew), rumman (Arabic), anar Persian / Afghanistan / Hindi), dalim (Bengali), mathalam pazham (Tamil), tha-le (Burmese), thap thi (Thai), delima (Malay / Indonesian), shi liu ( Chinese), zakuro (Japanese), roma / romeira (Brazil)

# 16 meLuce

Trademark brand name manufacturer

That's it, I know now what that pomegranate is. I also ate but I don't like it

# 17 Alis

I also found the recipe in the book I have, namely "Technology of confectionery and pastry products"

Cream ganaj prepared either hot or cold
The cold prepared one is looser and has a larger volume. Whip the whipped cream (550 ml) and then mix it with the melted chocolate (450 g) in a bain-marie. Mix lightly

The one prepared hot: mix the liquid whipped cream with the beak cut into pieces, put it on the fire and stir constantly until it starts to boil, remove from the heat, cool and then beat until it increases in volume and lightens in color.

Candied fruits are also used (orange)

Cioco cover: put the melted chocolate to melt on a bain marie, then take it off the steam and mix it until it cools down a bit, then cover the walls of the pot.
The proof is good: a little beak, poured on paper, is put in the fridge.

Pour the ganaj cream over the quilt, put it in the fridge to solidify the cream, then glaze the quilt in chocolate, put it in the cold


# 18 Nasha

mamaaa miaaaaaaaaa bogdana, what a1 mascot you provided. very cool..I swallowed hard .. really bad, good thing I give them sandwiches.
. if you had made models with a knife - just like the cracks in the beak, all over the cake, you wouldn't have known & quotbuba & quot. it would have been like an alandala ornament. it looks like the world anyway.

. This pomegranate is with symbols, isn't it? I didn't eat pomegranate, but I drink pomegranate tea (these pomegranates) and it's very good / sour / so I can imagine how wonderful it goes with chocolates.

. who gives me some advice, what could be put in place of pomegranates. a lot.

bogdana, do it one more time. to see that you hit the spot.
congratulations & # 33

# 19 Sheherezada.

  • Gender: Female
  • Location: Netherland
  • Interests: I fall asleep thinking of you. & ltbr / & gtDreaming of things i wish were true. & ltbr / & gtAs i wake i shed a tear, & ltbr / & gtcause i awake with out you here.

lI fall asleep thinking of you.
Dreaming of things i wish were true.
As i wake i shed a tear,
Cause i awake without you here.
Sheherezada for you & # 33

# 20 star

Help of the porter

mamaaa miaaaaaaaaa bogdana, what a1 mascot you provided. very cool..I swallowed hard .. really bad, good thing I give them sandwiches.
. if you had made models with the knife - just like the cracks in the beak, all over the cake, you wouldn't have known & quotbuba & quot. it would have been like an alandala ornament. it looks like the world anyway.

. This pomegranate is with symbols, isn't it? I didn't eat pomegranate, but I drink pomegranate tea (these pomegranates) and it's very good / sour / so I can imagine how wonderful it goes with chocolates.

. who gives me some advice, what could be put in place of pomegranates. a lot.

bogdana, do it one more time. to see that you hit the spot.
congratulations & # 33

chocolate is perfectly matched with candied orange (orange peel, or served with a sorbet-orange ice cream-dak bitter and better, or maybe not to the mascot but to some chocolate top, grease with warmed apricot jam, make a thin layer, and after cooling continue with creams etc)
or whatever you like (physallis, or other exotics)


Tort MaScota

now comes the show, when I take it out of the pot, I put it in hot water, and I had a lot of chocolate left on its bottom, it remained on the cake. only in places, here comes my question, how should I make the crust.

I had an idea that I found interesting for the decor but again I suffered that after I took it out of the pot I put it in the fridge for a while, when I wanted to take the heart that was to be the place for pomegranate, I that crust mark cracked as well

here's what came out in the end

I think I have to give up this sport

Thumbnails attached

# 2 Bogdana

# 3 Cosmina_Liana

# 4 Happy.

# 5 Bogdana

thank you cosmina for encouragement, you are a pretty

does anyone know a pet recipe? from a to z like this apart from the fact that it tastes good otherwise it has nothing, slice / section I won't let you get me off the kitchen

# 6 Happy.

I saw the mascot recipe on the kitchen last night, but how the hell do I know which of the culinary or the internet, I can't give you a search.

# 7 alina_35991

  • Gender: Female
  • Location: There
  • Interests: photography, travel, golf, working out, daydreaming, cooking, snow skiing

Arata delicos & # 33
I'm waiting for the section and impressions & # 33 & # 33

I didn't know this cake and I have no idea how it was supposed to turn out, but yours looks successful.

# 8 Alis


# 9 Bogdana

Well. how not to complain, the crust has cracked, the inside is soft, you can't cut the actual slice, (that's why I said I won't show you a section) the beneficiary was very pleased with the taste, but I'm not happy with the appearance commercial
I will serve it in the cup, slice the cake in the cup

I'm waiting for another recipe for another try
alandala, alis much encouragement

# 10 star

Help of the porter

# 11 PRAJITURICA 18105

God, with so much chocolate in it, it doesn't matter what it looks like, I think it tastes great & # 33
anyway congratulations I like and especially the idea of ​​decorating with pomegranate & # 33

# 12 Sup3rba

  • Gender: Female
  • Location: Next to you, if you are not good
  • Interests: Chatul & ltbr / & gtI like solitude, sought after. I am happy with very little with me goes the saying that says: It is not happier the one who has more but the one who needs less. and I just want to be happy and make the people around me happy.

# 13 meLuce

Trademark brand name manufacturer

Come on, Bogdana, the cake is really nice. Wow, I really like how it looks, as cracked as it is
What a pomegranate.

# 14 Bogdana

gorgeous if you hurry, you get caught in the ugliness
lucilda, pomegranate is a flour combination that is sweet-sour and sweet chocolate and compensates

the cake, really for chocolates, is welcome

thank you for the encouragement

# 15 star

Help of the porter

lucinda rhodium is grenade (fr)

Pomegranates
Pomegranate
grenade (French), Granatapfel (German), melagrana (Italian), granada (Spanish / Philippines), roma (Portuguese), grenada (Basque), granaatappel (Dutch), granatæble (Danish), granat (Norwegian), granatäppelträd / granatäpple (Swedish), granaattiomena (Finnish), garnet (Russian), owoc garnet (Polish), zranata / sipak / jabuka (Serbo-Croatian), rodie (Romanian), nar (Bulgarian / Turkish), ródi (Greek), rimon ( Hebrew), rumman (Arabic), anar Persian / Afghanistan / Hindi), dalim (Bengali), mathalam pazham (Tamil), tha-le (Burmese), thap thi (Thai), delima (Malay / Indonesian), shi liu ( Chinese), zakuro (Japanese), roma / romeira (Brazil)

# 16 meLuce

Trademark brand name manufacturer

That's it, I know now what that pomegranate is. I also ate but I don't like it

# 17 Alis

I also found the recipe in the book I have, namely "Technology of confectionery and pastry products"

Cream ganaj prepared either hot or cold
The cold prepared one is looser and has a larger volume. Whip the whipped cream (550 ml) and then mix it with the melted chocolate (450 g) in a bain-marie. Mix lightly

The one prepared hot: mix the liquid cream with the beak cut into pieces, put it on the fire and stir constantly until it starts to boil, remove from the heat, cool and then beat until it increases in volume and lightens in color.

Candied fruits are also used (orange)

Cioco cover: put the melted chocolate to melt on a bain marie, then take it off the steam and mix it until it cools down a bit, then cover the walls of the pot.
The proof is good: a little beak, poured on paper, is put in the fridge.

Pour the ganaj cream over the quilt, put it in the fridge to solidify the cream, then glaze the quilt in chocolate, put it in the cold


# 18 Nasha

mamaaa miaaaaaaaaa bogdana, what a1 mascot you provided. very cool..I swallowed hard .. really bad, good thing I give them sandwiches.
. if you had made models with the knife - just like the cracks in the beak, all over the cake, you wouldn't have known & quotbuba & quot. it would have been like an alandala ornament. it looks like the world anyway.

. This pomegranate is with symbols, isn't it? I didn't eat pomegranate, but I drink pomegranate tea (these pomegranates) and it's very good / sour / so I can imagine how wonderful it goes with chocolates.

. who gives me some advice, what could be put in place of pomegranates. a lot.

bogdana, do it one more time. to see that you hit the spot.
congratulations & # 33

# 19 Sheherezada.

  • Gender: Female
  • Location: Netherland
  • Interests: I fall asleep thinking of you. & ltbr / & gtDreaming of things i wish were true. & ltbr / & gtAs i wake i shed a tear, & ltbr / & gtcause i awake with out you here.

lI fall asleep thinking of you.
Dreaming of things i wish were true.
As i wake i shed a tear,
Cause i awake without you here.
Sheherezada for you & # 33

# 20 star

Help of the porter

mamaaa miaaaaaaaaa bogdana, what a1 mascot you provided. very cool..I swallowed hard .. really bad, good thing I give them sandwiches.
. if you had made models with the knife - just like the cracks in the beak, all over the cake, you wouldn't have known & quotbuba & quot. it would have been like an alandala ornament. it looks like the world anyway.

. This pomegranate, it's with symbols, right? I didn't eat pomegranate, but I drink pomegranate tea (these pomegranates) and it's very good / sour / so I can imagine how wonderful it goes with chocolates.

. who gives me some advice, what could be put in place of pomegranates. a lot.

bogdana, do it one more time. to see that you hit the spot.
congratulations & # 33

chocolate is perfectly matched with candied orange (orange peel, or served with a sorbet-orange ice cream-dak bitter and better, or maybe not to the mascot but to some chocolate top, grease with warmed apricot jam, make a thin layer, and after cooling continue with creams etc)
or whatever you like (physallis, or other exotics)


  1. The chocolate is broken into pieces and melted on a steam bath.
  2. With 2/3 of the melted chocolate, 6 forms of muffins are wallpapered (the rest of the melted chocolate is kept warm, this represents the caps of the pets).
  3. Place a grill over a plate / bowl to allow the grill to stand.
  4. The forms of muffins covered in chocolate are placed on this grid with the mouth down (this procedure helps to cover the walls of the forms as evenly as possible).
  5. The bowl with the grate and the shapes thus placed are left to cool for 10 minutes.
  6. Meanwhile, hydrate the gelatin in water.
  7. Beat the whipped cream, then add the powdered sugar and strawberries and mix for another 30 sec. for homogenization.
  8. The gelatin melts on the steam bath, but without boiling, thus losing its elasticity capacity. Leave for 5 min. cooled it.
  9. Liquid gelatin is poured into a thin thread in whipped cream, mixing gently with a spatula for homogenization.
  10. Remove from the cold the muffin tins covered with chocolate and fill with the cream obtained.

11. Forms thus filled are placed in the freezer for 5 min.

12. After the time has elapsed and the strawberry cream has hardened, carefully pour the melted chocolate so that the mascots are completely enclosed in the chocolate.

13. Put the pets back in the freezer for 5 minutes.

14. After the mascots have hardened, carefully remove them from the molds (I used silicone molds, so it was very easy) and place them on the grill.

15. Decorate with the rest of the melted chocolate (I poured it into a small bag and cut a small tip). As the pets are cold, the chocolate hardens immediately.

16. The mascots thus obtained are kept cold until the moment of serving, when they can be placed on special papers and decorated as desired.


The "sweet" times of yesteryear can be revived through wonderful cake recipes that made the windows of confectioneries such as Capșa, Nestor, Suchard. Amandina is a simple almond flour cake (almond flour) and chocolate, which arrived in the Romanian Principalities in the second half of the 19th century, on a French chain, because many Romanian confectioners or those settled in Bucharest were already training in Paris.

Grigore Capșa, for example, had been sent to study at the "Maison Boissier", and the skill acquired there allowed him to present his products inclusive at the Paris Exhibition of 1889.

Amandine with chocolate ganache

The necessary ones: countertop - 8 eggs, 8 tablespoons sugar (about 240 gr), 4 tablespoons oil, 8 tablespoons almond flour (100 gr), 1 teaspoon salt, 4 tablespoons cocoa (100 gr) butter cream - 500 gr butter unsalted, 200 gr powdered sugar, 3 tablespoons cocoa, 3 egg yolks, 1 ampoule of rum essence glaze (ganache, fondant) - 500 gr household chocolate, 50 ml sour cream syrup - 500 ml water, 300 gr sugar, 50 ml cappuccino, 50 ml rum or 1 ampoule of rum essence.

Matching the cake: Beat the egg whites first, then add the egg yolks and almond flour, then mix lightly with cocoa and baking powder. The composition is poured into a tray that is put in the oven to obtain a fluffy top. Meanwhile, prepare the syrup with which the top will be combined, this being made of water boiled with sugar and coffee or cappuccino, at the end adding a few drops of rum essence. The cream is made from soft unsalted butter - at room temperature - mixed with powdered sugar, mixed until the sugar dissolves, then add in turn the beaten egg yolks, cocoa and again rum essence, then continue mixing until you get a fine cream and silky. And the glaze is, in fact, a ganache of properly chopped household chocolate before serving with very little greasy cream at bain marie. Some refined confectioners also put orange peel and grated on the counter and use other fine liqueurs instead of rum essence. The best known of these is Grand Marnier, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle and made from a mixture of cognac, distilled essence of bitter oranges and brown cane sugar.

The necessary ones and the sweetness match: „12 eggs are beaten with 300 gr of sugar, flour is added as much as it contains (up to 200 gr), it is poured into a tray lined with flour, it is put in the oven on low heat for about an hour. After removing, cut into rectangular pieces, which are sprinkled with fruit syrup in which a few drops of rum were placed and then overlap two with butter cream in the middle. Glaze with fondant or immerse in chocolate cream. Leave to cool for a few hours before serving. (Marie Iliescu - Recipes for cakes, dishes, appetizers, steaks, ice cream, jams, manuscript f.a.).

Who doesn't know the famous chocolate cake whose cylindrical shape suggested that of the French military caps? In the last part of the 19th century, the meeting between the pagan-oriental aromas and the refinement of the great French gastronomy, doubled by a flawless technique, transforms the old kitchen into a modern and emancipated cuisine. Thus, dustuit is replaced by blanching, stew with cassoulet, and Turkish sherbets with desserts with famous names.

The "Take Ionescu" cake, created in 1908 by the confectioners of Bulevard, based on chocolate and, especially, pistachios, which the Romanian politician loved. "George Enescu" is another real "gâteau", invented especially for the great Romanian composer, making dark chocolate and orange waste. And the "Carmen Sylva" cake, with coffee, chocolate and gold leaf essence, was conceived, long before, in 1893, at the order of King Carol, by the confectioners of the Royal Court, in honor of the Queen, who turned 50 years old. Of course, the passionate Queen Maria also had a recipe named after her, with walnut meringue and white chocolate cream.

In 1920, on the occasion of Marshal Joffre's visit, the famous chocolate cakes were launched in Capșa, which still bear his name today. (The cake was smaller because the Marshal was diabetic!) It was nothing accidental, but a continuation of an old tradition. Grigore Capșa had once been sent to learn a trade at the "Maison Boissier" in France, and his skill allowed him to present Romanian products at the Paris Exhibition of 1889.

The original recipe for JOFFRE CAKE

Here is the recipe in the version of Mrs. Silvia Faur, whose aunt once intersected with the kitchen of the Royal House.

ingredients: 250 grams of butter, 6 homemade eggs, 250 grams of powdered sugar, 50 grams of cocoa as black as possible, 100 grams of caster sugar, 5 tablespoons of water and a tablespoon of flour.

Cream: Mix cocoa with caster sugar and water and simmer. Rub the butter (of course, cow's butter, 100% natural) foam with powdered sugar, adding, in turn, the yolks. Mix with cold cocoa.

leaf: ¾ from the cream is put in the fridge. In ¼ cream add a tablespoon of flour and egg whites foam. Bake at the right heat. Do not open the oven for the first 15 minutes. Cold, dress in cream. It may or may not be glaze with natural cream. ”

Nestor, Capșa, Angelescu, Zamfirescu, Union, Scala, Suchard… These were just some of the famous confectioneries of Bucharest, where the good people enjoyed themselves in the 19th century and in the first half of the next one with chocolate delicacies, sherbets or whatever a "lemonade jam". The name "confectionery" comes from "confectionery", a word from the old Romanian language, taken from the Greek language, which meant "candy, sugar", and at one point Bucharest was even called "the city of confectionery", he says. Kera Calița , mistress of Locanta Jariștea .

The fashion for sweets from Turkish Byzantium - baclavas and honey-drenched sarails, Lokum shit and other fragrant madness - had begun to fade in the face of French chocolate and "candy". Around the middle of the 19th century, the confectionery with the best reputation was "Giovanni". It belonged to an Italian and was located in the navel of the fair, on the Mogoşoaiei Bridge, right opposite the first building of the National Theater. In competition with this were Comorelli's confectionery and "Elefterescu" confectionery.

On the ground floor of the Mica block was the prestigious Nestor confectionery, which perished after the 1977 earthquake. Initially, the confectionery was owned by a certain Mr. Cocărescu and the public was made up of businessmen, but especially of literary bohemianism. They talked loudly and customers often talked from table to table. It was a much less conventional audience than Capsa. Upstairs, the confectionery looked like an elegant brewery. She was visited by well-dressed gentlemen with canes and jobs, dressed pedantically, with handkerchiefs on their breast pockets or Swiss chain watches. Café-frappé and marzipan were served here, with straw stuck to the frosted glass of the probe, German and Czech beer, Italian vermouth and French Pernod, indigenous cognac, lemon pressé and oranjada, as witnesses of the time remember.

Despite the gloomy air of the new surrounding buildings, the respectable Nestor Confectionery, renamed "Republic", remained a temple of cakes and retained its class, decorated in the style of French cafes, with red velvet upholstered walls and curved wooden furniture. Not only the air of antiquity had been preserved, but also the elegant repertoire of fine cakes from the crystal gallantry, which carried his fame further, attracting the people of Bucharest who were stubborn to carry on some of the elegance of the past, which - with all the poverty of times we - continued to come here to enjoy a whipped cream - strong black coffee, made in the filter -, accompanying here the children who happily enjoyed confectionery, sugar and fine candy.

Mascot cake is a specialty of chocolate of the era - a kind of chocolate truffles. It was found in the big confectioneries in Bucharest, along with cream cataifuri, offers and other wonders. Both the mascots and the joffers are made up of a fine crunchy chocolate casing and a classic ganache filling - a fine, creamy, dark chocolate cream. It is made from quality chocolate, natural cream, whipped cream and a little butter. This cream includes candied orange peel, raisins soaked in Grand Marnier or Cointreau, as well as other candied fruit, such as glazed Maraschino cherries. The pets are the size of chocolate truffles. Another sweet star of the last century that I found at Nestor's were the Indians, in fact two round shells of eclair filled with cream and with a lid made of the same sublime chocolate ganache. The Carolinas were made of biscuit tops, sprinkled with rum essence, inserted with cocoa cream with cold butter, garnished with cream and grated chocolate. Originally, they had been an invention of Emil Frederic in his confectionery on Calea Victoriei, where he honored his customers with large cakes with cream mixed with glazed fruits, pistachios and raisins.

Remarkable was the multicolored glow of Nestor candies - renamed after the communist fashion "republican candies" - with flavors and shapes of fruit, yellow lemon slices with real lemon taste, orange orange slices, raspberries and blackberries, red and purple, fish almond-shaped whites, cylindrical "English candies," with cast flowers that could be seen on the cut, like sweet Murano beads. Then the baptismal tablets, oval, white, pink and blue, brightly colored, fruit-shaped marzipans with transparent and glossy icing sugar, like glass, candied fruit, glazed chestnuts, fondants, chocolates of countless kinds. And the excellent cocoa with milk, or café frappéul, tall glasses with ice-cold filter coffee, "in which swam a large ball of vanilla ice cream, topped with whipped cream." Lots and lots of real cream! The old waitresses with impeccably starched white aprons and tight-fitting bonnets exclaimed approvingly when they asked for ice cream: "Well done, girls, the land is fresh!". Because three thin biscuits were stuck in the cream, which had kept their French name, langues de chats. The confectionery specialties were prepared according to old recipes, often by the same people from the time before 1948. They continued to be served at Nestor profiterol, cake and merengue-glacé, krantz, parfait Marechal de cacao, aerated, fine and at the same time crunchy, Bibescu cakes, which later, so as not to upset the fishermen's ears, were called "Tosca" - with countertop, fondant, cocoa cream and a generous tip of natural, vanilla cream, in the shape of a spike of wheat-, almonds, hazelnuts of finely powdered forest with salt.


coca:
1 cup oil
2 water dogs
2 dogs flour
8-10 eggs

Put water and oil in a pot, when it boils, add flour in the rain, stirring constantly so that it does not become lumpy, after it is homogenized, leave it to cool, then add the eggs one by one, mixing well. They are placed in the tray in the digested forms. Place in the oven over high heat. When it cools, leave it to cool, then cut it in half and fill it with the cream we are going to make.

Cream:
1 liter of milk
300g old
250g flour
vanilla essence, if you choose vanilla pods, boil it with milk
Half of the milk is boiled, the other half is mixed with sugar and flour, then incorporated into the hot milk on the fire, chewed continuously so as not to get caught and do not make lumps.

After it has boiled and reaches the desired consistency, the donuts are filled and, after the reference, melted chocolate can be placed over them.


Joffre cake, old recipe, step by step

Joffre cake, is a creation of the famous Grigore Capsa (talented confectioner, true genius, former student of the great French confectioner Boissier) in honor of Marshal Joffre. Founded in 1852, Casa Capsa has become an elite place, where the fashionable foam of the time met.

The Capsa brothers created famous, special recipes, bringing rare raw materials and delicacies from the great capitals: Paris, London, Vienna, Petersburg. It was good to be seen at Capsa, to dine with the personalities of the moment.

The Joffre cake was so popular that the housewives tried to create the recipe at home. There are many recipes called Joffre, but the original recipe is made with a cream like ganache, with "tulumbe" cream on the edges, made with the base of chat langues and cream-all wrapped in chocolate.

Joffre cake, the old, step-by-step recipe I'm writing now, is not that recipe.

This is a recipe created by Romanian housewives, in honor of the real thing JOFFRE CAKE, BUT IT'S NOT THE ORIGINAL RECIPE OF CASSA CASSA.

It's a dream come true Chocolate, fine, semi-medium top and buttery cream. Although it has a lot of butter, the cake is not nauseous, in fact it is delicate and extremely full. This recipe can be found there are several names: Tort Joffre mostly, Truffle cake, praline cake..

I will tell you old recipe, as I found in an old notebook from the years & bdquo30-40, inherited from my aunts. I will tell you the changes I made, but also a variant, which was made in Ceausescu confectioneries.


Retake to the Miki

A special cake for someone special :)! I prepared this cake for my husband's birthday!
A cake that reminds us of childhood and her antics :).

  • 3 eggs
  • 60 ml water
  • 150 g sugar
  • 200 g flour
  • 1 teaspoon baking powder
  • 50g cocoa
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 60 ml water
  • 150 g sugar
  • 200 g flour
  • 1 lingurita cu varf praf de copt
  • 50g ciocolata amaruie
  • 1 sachet of vanilla sugar
  • 200 g butter
  • 75g cacao
  • 4 eggs
  • 8 linguri zahar
  • 2 linguri esenta de rom
  • coaja de la o portocala
  • 100ml lichior de cirese sau visine
  • 100g ciocolata amaruie
  • 100g ciocolata cu lapte
  • 100ml frisca lichida
  • 50g butter

Blat 1:
Intr-un vas mixam albusurile pana se intaresc,adaugand treptat jumatate din cantitatea de zahar.
Galbenusurile le mixam cu restul de zahar,zaharul vanilat ,apoi adaugam treptat apa calda si mixam in continuare pana isi dubleaza volumul(3-4 min).

Adaugam treptat faina amestecata cu cacaua si praful de copt,apoi incorporam albusurile.Punem totul intr-o tava tapetata cu hartie de copt sau unsa cu ulei si punem in cuptorul preincalzit la 180 de grade pentru 25-30 de minute sau pana trece testul scobitorii.Cand este copt il scoatem pe un gratar si il lasam sa se raceasca.


Blat 2:
Blatul al doilea il preparam la fel ca primul,exceptie facand ciocolata care o dam prin razatoarea mica si o adaugam ultima.



Cream:
Ouale impreuna cu jumatate din zahar(4 lg) le mixam pe baie de aburi pana isi dubleaza volumul si zaharul este topit(cca 5 min),apoi lasam sa se raceasca.

Untul il mixam spuma cu cealalta jumatate de zahar(4lg), cacaua,romul si coaja de portocala,apoi turnam putin cate putin din compozitia de oua si amestecam pana se omogenizeaza bine.

Tortul:
Dupa ce blaturile s-au racit bine si crema este gata ne apucam de montarea tortului.Taiem partea de deasupra a blaturilor cat sa il nivelam si sa il putem insiropa.Asezam primul blat pe un platou si cu ajutorul unei pensule insiropam toata suprafata blatului cu 50ml lichior,apoi turnam crema(oprim putin pentru deasupra),punem al doilea blat,insiropam si intindem crema ramasa pentru a astupa gaurile si a avea o glazura cat mai dreapta.

Glaze:
Intr-un vas punem toate ingredientele la foc foarte mic sau pe baie de aburi si lasam pana se topeste ciocolata,amestecand frecvent,apoi turnam glazura peste tort,lasam sa se raceasca un pic si dam tortul la rece pentru minim 2 ore.


Retete a la Miki

Un tort special pentru cineva special:)!Acest tort l-am pregatit cu ocazia zilei de nastere a sotului meu!
Un tort care ne aduce aminte de copilarie si de ale ei nazbatii:).

  • 3 eggs
  • 60 ml apa
  • 150 g sugar
  • 200 g flour
  • 1 lingurita cu varf praf de copt
  • 50g cacao
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 60 ml apa
  • 150 g sugar
  • 200 g flour
  • 1 lingurita cu varf praf de copt
  • 50g ciocolata amaruie
  • 1 sachet of vanilla sugar
  • 200 g butter
  • 75g cacao
  • 4 eggs
  • 8 linguri zahar
  • 2 linguri esenta de rom
  • coaja de la o portocala
  • 100ml lichior de cirese sau visine
  • 100g ciocolata amaruie
  • 100g ciocolata cu lapte
  • 100ml frisca lichida
  • 50g butter

Blat 1:
Intr-un vas mixam albusurile pana se intaresc,adaugand treptat jumatate din cantitatea de zahar.
Galbenusurile le mixam cu restul de zahar,zaharul vanilat ,apoi adaugam treptat apa calda si mixam in continuare pana isi dubleaza volumul(3-4 min).

Adaugam treptat faina amestecata cu cacaua si praful de copt,apoi incorporam albusurile.Punem totul intr-o tava tapetata cu hartie de copt sau unsa cu ulei si punem in cuptorul preincalzit la 180 de grade pentru 25-30 de minute sau pana trece testul scobitorii.Cand este copt il scoatem pe un gratar si il lasam sa se raceasca.


Blat 2:
Blatul al doilea il preparam la fel ca primul,exceptie facand ciocolata care o dam prin razatoarea mica si o adaugam ultima.



Cream:
Ouale impreuna cu jumatate din zahar(4 lg) le mixam pe baie de aburi pana isi dubleaza volumul si zaharul este topit(cca 5 min),apoi lasam sa se raceasca.

Untul il mixam spuma cu cealalta jumatate de zahar(4lg), cacaua,romul si coaja de portocala,apoi turnam putin cate putin din compozitia de oua si amestecam pana se omogenizeaza bine.

Tortul:
Dupa ce blaturile s-au racit bine si crema este gata ne apucam de montarea tortului.Taiem partea de deasupra a blaturilor cat sa il nivelam si sa il putem insiropa.Asezam primul blat pe un platou si cu ajutorul unei pensule insiropam toata suprafata blatului cu 50ml lichior,apoi turnam crema(oprim putin pentru deasupra),punem al doilea blat,insiropam si intindem crema ramasa pentru a astupa gaurile si a avea o glazura cat mai dreapta.

Glaze:
Intr-un vas punem toate ingredientele la foc foarte mic sau pe baie de aburi si lasam pana se topeste ciocolata,amestecand frecvent,apoi turnam glazura peste tort,lasam sa se raceasca un pic si dam tortul la rece pentru minim 2 ore.