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Pie with pandispan top and compote fruit.

Pie with pandispan top and compote fruit.


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I separated the egg whites from the yolks and put them in different bowls. I beat the egg whites with a cup of sugar .. after which I added the yolks rubbed with oil. baking powder. Here I put a spoon to make sure I have no surprises. I poured in the form of a cake previously greased with margarine and lined with flour. I put it in the oven at 180 degrees or gas mark 4 for 40 min. Now you also check for everyone's oven.

When the countertop was baked, I took it out ... let it cool and transferred it to the kitchen grill.

Combine the cold milk in a saucepan, add the sugar in which the starch was mixed. Mix everything until well incorporated, add the 3 well beaten eggs.

Put it on a moderate heat until it thickens. Add the essences (according to your preference) and the butter, mix until the butter has completely melted.

Cut the top in half. If you want you can syrup the top very vaguely with a syrup obtained from compote juice (if you use fruit from compote) or make a non-acidic fruit juice syrup and very little water if the syrup is very Concentrate. Put vanilla cream on the counter and then fruit. Cover with the other half of the countertop over which you put a little more cream to make the fruits catch with the countertop. Place the fruit and pour the special gelatin for the cake prepared according to the instructions written on the package.


Pie with pandispan top, assorted fruits and hazelnuts

ingredients
for countertop, 5 eggs, 5 tablespoons sugar, 6 tablespoons flour, 1 baking powder, for syrup, 3 tablespoons sugar, 1 sachet vanilla sugar, for topping, 1 sachet glaze-jelly for tarts, 3 tablespoons sugar, various fruits: , 1 banana, 1 apple, 1 tangerine (orange), 150 g blackberries, 2-3 kiwis, 50 g hazelnuts, peanuts, for tart shape wallpaper, 1-2 tablespoons breadcrumbs (flour), 1 teaspoon butter (margarine)

Difficulty: Average | Time: 1h 15 min


Fruit tart

Fruit tart & # 8211 my favorite! Fluffy countertop, flavored cream and delicious fruit & # 8211 an extremely good dessert!

Preparation time:

Servings:

Ingredient:

Preparation instructions

Whisk the egg whites with salt.

Gradually add the sugar and mix continuously until it dissolves completely.

Mix the yolks for 1 minute with the vanilla sugar.

Over the yolks add the beaten egg whites, mix lightly.

Gradually add the flour and mix gently, from bottom to top, until completely incorporated.

Add the composition formed in a tart pan (greased with 2-3 drops of oil and sprinkled with flour) and spread in an even layer.

We hit the table tray, 3-4 times, to remove the air from the composition.

Bake in the preheated oven at 180C for about 15 minutes, until the top turns golden.

Remove from the oven and allow to cool completely.

Vanilla cream (cold) mix until we obtain a composition without agglomerations.

Mix with whipped cream and mix for homogenization.

Place the fluffy tart top on a plate and pour the cream in the shape of a hazelnut (using a pos with a star tip).


Puff pastry tart with sweet or urda cheese and figs

YOGHURT CAKE AND FRUIT & # 8211 Recipes All Kinds Of Mango Desserts, Recipes Of. A light and quick cherry cake. May appetite- gina & # 8211 brade & # 8211 tart -with-dough-fraged-and-strawberries. You can also use other berries, depending on your preferences. It has more fruit than dough. My grandmother made my cake all summer changing. CHEESECAKE WITHOUT BAKING WITH BERRIES AND BEES.

Tart or pie with cheese, leurda or green garlic and asparagus, is an extremely simple spring recipe. Home recipe: Mini Fruit Tarts Cooking, Desserts, Recipes, Cakes. You can use any other fruit: apricots, cherries, apples.

Laundry, Gin, Places, Home. Quince peel or natural fruit jelly, a recipe for quince that can be made from apples, pears, quince. Dessert Recipes, Desserts, Tarts, Cuisine. Recipe Cozonac with dried fruits from the Cookbook, Bakery products.

Especially when we talk about a seasonal fruit ice cream.


Fluffy cake cake

Fluffy tart counter & # 8211 ideal for a truly delicious dessert!

Preparation time:

Servings:

Ingredient:

Preparation instructions

Whisk the egg whites with salt.

Gradually add the sugar and mix continuously until it dissolves completely.

Mix the yolks for 1 minute with the vanilla sugar.

Over the yolks add the beaten egg whites, mix lightly.

Gradually add the flour and mix gently, from bottom to top, until completely incorporated.

Add the composition formed in a tart pan (greased with 2-3 drops of oil and sprinkled with flour) and spread in an even layer.

We hit the table tray, 3-4 times, to remove the air from the composition.

Bake in the preheated oven at 180C for about 15 minutes, until the top turns golden.

Allow to cool completely and then use to make the fluffiest tarts.


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Pandispan fara ou

If you have high cholesterol and you have a craving for a pandispan, we recommend you try this egg-free version!


Ingredients

  • Wheat (22 cm)
  • 4 eggs
  • 125 g sugar
  • 125 g flour
  • 1 teaspoon vanilla extract (or a tablespoon of essence / 1 sachet of vanilla sugar)
  • a pinch of salt
  • Syrup
  • 300 ml water
  • 3 tablespoons sugar
  • half a vanilla bean
  • a tablespoon of lemon juice
  • Cream
  • 500 ml whipped cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon lemon juice
  • vanilla (a tablespoon)
  • decoration
  • fruits of your choice (I used kiwi, tangerines, blackberries, red currants, pomegranate seeds)
  • ground pistachios (walnuts, alfalfa, almonds)
  • 1/2 sachet of jelly cake to cover the fruit
  • 120 ml water

M & acircncare lentils with rhubarb

Ingredients lentil soup with rhubarb:

  • 300 gr red lentils
  • 1 onion
  • 3 small carrots
  • 2 pieces parsnips
  • 1/4 celery
  • 1/2 gulie
  • 1 rhubarb stem
  • 4 tomatoes
  • 200 gr kaiser
  • salt, pepper, sour cream
  • parsley.

Method of preparation

Wash well and put with water and salt in a pot over low heat so as not to crush the lentils. This variety of lentils does not need to be left to soak in water, it boils very quickly. Peel the vegetables, chop finely and put them in the pot (except for the tomatoes that are put towards the end). Rhubarb cleans the skin, only if it is more woody, adding it to the soup gives a special flavor, and its taste resembles that of sorrel.

Cut the kaiser and the tomatoes and put them in the soup. Taste and add pepper and salt to taste, then put the lid on and simmer for about 20 minutes. Serve with sour cream and chopped parsley.


Pandispan with fruit

ingredients
Dough ingredients :, 250 gr flour, 250 gr butter, 250 gr powdered sugar, 5 eggs, 2 sachets of vanilla sugar, ½ sachet of baking powder, 300 gr cherry compote or frozen (without seeds),, Ingredients for topping :, , 500 gr sugar, 300 gr orange juice, 50 gr sour cream,, Ingredients for decoration :, 1 pineapple (or pineapple compote slices), 6 bananas

Difficulty: low | Time: 1h 15 min


Pandispan with cherries

If you had asked me two weeks ago what I thought about the pandispan with cherries, I think I would have answered that it is ok, but from a plate with other cakes, surely the first choice would have been different. This is probably due to the fact that I ate so much pandispan with cherries when I was little that I came to consider it trivial compared to the recipes I discovered later. However, if I'm good at thinking, then I loved it and I was super excited when my mother would take a bag of cherries out of the freezer and surprise us with such a dessert in the middle of winter.

Two weeks ago, returning from a short vacation in Transylvania, we stopped on the side of the road to buy some cherries, but the lady also had a few cherries, the first picked this year. Knowing Madalin a big fan, I bought the kilogram that the lady still had. Once we got home, we ate a few, but being quite sour, we focused more on cherries, so the cherries arrived in the refrigerator, where they stayed for about five days. The next weekend, I decided that their fate should take the form of a dessert, and the first thing that came to mind was this cherry pandispan. I hadn't made this recipe before, so I got on the phone and called my mother to ask for the recipe, but she didn't answer my phone. I remembered that she always told me about the pandispan recipe that it is very easy to remember: 6 & # 8211 6 & # 8211 6, that is 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour. What my mother used to tell me every time was & # 8220 I never put baking powder or oil & # 8221, so I followed the rule and I didn't use them either. What I added was the core of a vanilla bean, but it's not a tragedy if you don't have one. As for the technique, I knew very clearly what I had to do, because I had seen my mother do it dozens of times, so I set to work.

Apart from the time spent cleaning the cherries, the whole preparation process was very fast. I don't think it lasted more than 10 minutes from the moment I broke the eggs until the moment I put the tray in the oven. That was the first revelation. The second was when I bit the fluffy countertop, slightly chewed, like a meringue. marshmallow, accompanied at every bit by sour cherries. I didn't even get a chance to breathe and I put in three pieces. I couldn't believe I ignored this dessert all this time. Initially I imagined that I would share it with all the neighbors, but in reality, the next day there was no trace left.

A few days later, I had a handful of cherries (yes, from the same cherries & # 8211 it seems they were very hardy), but also a few strawberries and about 3 apricots, all slightly passed. The saving idea was to make another pandispan, this time with this combination of 3 fruits, so in the evening, after I arrived from work, I got to work. It was very tasty and it ended just as quickly, but my thoughts remained with the cherries. So today I'm thinking about how to get them and prepare a tray. Somebody stop me!