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Cake with ness cream and mint flavor - recipe no. 500

Cake with ness cream and mint flavor - recipe no. 500


Cocoa wheat:

Separate the egg whites from the yolks and sprinkle a pinch of salt on each and every one,

Mix the egg whites, then gradually add the sugar, which we take care to grind, the yolks, one by one, then gradually incorporate the flour mixed with cocoa and passed through a sieve.

Grease a cake tin with oil, or line it with baking paper and spread the cake top in it.

Level it with the back of a spoon and put it in the oven for 35 minutes at 180 degrees.

I used a form with detachable walls, with a diameter of 26 cm.

Coconut wheat:

Mix the egg whites with a little salt, then gradually add the sugar (still grinded to reduce the working time), and when the meringue is hard enough, add the coconut and flour, mixing gently.

Wallpaper the same shape of cake with oil or baking paper, spread the coconut top and level it and put in the oven for 35 minutes at 180 degrees.

For the cream, mix the yolks with the sugar and a little salt, until they become frothy.

Dissolve the ness in hot water and gradually add it over the yolk foam, mixing vigorously to mix well, then put the composition thus formed on fire, on a steam bath and stir continuously in it until it thickens like a pudding.

Let the bowl cool, and when it cools down, mix the cream with the mascarpone, putting a little mascarpone in the cream and mixing gently.

We give the cream thus formed cold until we prepare the countertops for assembly.

For syrups, we put the ingredients in the pots and heat them until the sugar dissolves (we will put the essence at the end, when we lift the bowl off the heat)

Let the syrups cool.

Cut the cocoa top into two parts and syrup each part with syrup with rum essence.

We leave the coconut top whole and syrup it with mint syrup.

We take the cream out of the fridge and stop a little of it in a pos, to decorate the cake.

Assemble the cake as follows: cocoa top, 1/2 ness cream, coconut top, 1/2 ness cream and cocoa top.

For the icing, break the chocolate into pieces and add it to a bowl with the whipped cream.

Put the pot on the fire and stir continuously in it, until the chocolate melts and mixes evenly.

Pour the hot icing over the cake and level it, both on top and on the sides.

Put the cake in the fridge for a few hours, to harden the creams well.

That, of course, if you resist.

We did not resist, as usual.

We decorate the cake with the cream off, according to everyone's imagination.

It is a delight, the whole family liked it!


Good appetite!


Ingredients for the Portuguese recipe of Berlin Gogosi, Berlin Bolas

  • Cream:
  • 250 ml milk
  • 2 yolks
  • 1 teaspoon vanilla essence
  • 75 g old
  • 40 g flour
  • 1 whole egg
  • It took:
  • 500 g flour
  • 150 g sugar
  • 125 g butter
  • 30 g dry yeast
  • 50 ml milk
  • 3 eggs
  • Lemon or orange peel
  • Extra:
  • Cooking oil
  • Powdered sugar
  • Cinnamon

Cake top without sugar

This sugar-free cake top is recommended for those who want it to keep their blood sugar levels as stable as possible, whether they are on a diet, they want to not gain weight or suffer from diabetes. The fluffy cake top has no sugar or artificial sweeteners and can be syruped with fruit juice or stevia. & gt & gt Read here about the 100% natural Stevia sweetener that can be found in any health food store & lt & lt

Ingredients for the sugar-free fluffy cake top recipe:

  • 5 eggs
  • 5 tablespoons flour (2 tablespoons wholemeal and 3 tablespoons white flour)
  • baking powder
  • stevia or fruit juice with low glycemic index: oranges, apricots, cherries, lemon with grated ginger.

How to prepare the recipe: Beat the egg whites until stiff. Mix the yolks with 10 drops of stevia and a tablespoon of whole wheat flour and lightly incorporate into the egg whites. Add in the rain the other tablespoons of flour and baking powder. Place in the preheated oven. I set 170 degrees and held for 15 minutes. The top can be cut after baking in two pieces. For three parts of the counter, prepare the recipe for 7 or 8 eggs and the same number of tablespoons of flour.

Countertop syrup can be made from stevia with water but I prefer fruit juice variants with low glycemic index. And because the cake recipe was with lemon cream, I syruped the top with lemon juice well mixed in a blender with grated ginger, strained and sweetened with stevia to taste. You can also syrup with orange juice or sugar-free compote.

Dietary, slightly sour, fragrant and fresh! Delicious! A cake top that does not fatten!


Holiday recipes

For those who want to open in the next period a place with food or public catering profile or for those who want to upgrade to the new food safety management system according to ISO 22000: 2019 (MANDATORY from June 30, 2021)

20/02/2021

Services offered to economic agents
The best prices on the market
Ask for an offer!

Mandatory documents that economic agents in the field must have
food industry and Horeca in Romania. My offer includes:
- Compulsory HACCP plan drafting of the HACCP manual and its implementation (updating it according to ISO 22000: 2018).
- Internal audit (mandatory at least (1) once a year)
- Internal audit of the food safety system, on site for inspection of locations, technological flows, locker rooms, etc.
- Training of staff in the organization (Hygiene training and good work practices, HACCP specific training, ISO 22000).
- Consulting in drafting documents
- Consulting in the implementation and maintenance of the system
- Possibility of SMSA monitoring based on collaboration
- Proposal for corrective action
Laws and regulations underlying the organization and operation of a food safety system based on Haccp principles:
• EC Council Directive 93/43 / EEC / 14 June 1993, EU Regulation 178/2002
o in Romania: Law 150/2004, H.G. 924/11 August 2005
• EC Council Directive 93/43 / EEC / 14 June 1993, EU Regulation 178/2002
o in Romania: Law 150/2004, H.G. 924/11 August 2005
- Allergen dossier - The declaration of allergens on food labels is mandatory from 13 December 2014, in accordance with the requirements of EU Regulation 1169/2011 and applies
- for all foodstuffs, whether packaged or unpackaged, in other words both for industrially manufactured foodstuffs and sold through specialist shops, and for foodstuffs prepared and sold immediately in: restaurants, fast food restaurants, confectioneries and other food establishments and so on
-Nutritional label and calculation of nutritional values

Phone 0766 654270 also available on WhatsApp

09/02/2021

Who has the complete and correct allergen file?
Who made the right label for the confectionery?

13/12/2020
Homemade drum traditional Transylvanian recipe Urban Flavors

Homemade drum traditional Transylvanian recipe Urban Flavors

Homemade drum traditional Transylvanian recipe. Pork drum with tongue, heart, kidneys, mice, meat and garlic, colored with paprika. How to make a homemade drum?

08/12/2020

PEAR SPIRIT (SPECIAL VARIETIES)
I am offering for sale 10 kg of pear brandy, from the production of 2020
It has a characteristic perfume and the necessary strength.
Tel 0720170022

04/12/2020
Homemade spicy sausages. Method of preparation. -

Homemade spicy sausages. Method of preparation. -

04/12/2020

Food Safety Consultant and HACCP

Today, December 3, 2020, during the 5th edition of the "Hour of Good Taste" contest, the Tasted Choice 2020 awards were presented. The winning products will be able to apply the yellow dot on the packaging, starting with December 3, 2020.
"Hour of good taste" is a unique contest in Romania organized by RO.aliment with the support of profile associations, IBA Bucharest and the National Federation of Authorized Tasters, which aims to test products made in Romania by a high class jury and training.
WINNERS OF THE 2020 EDITION
• Taste Chosen 2020 - the highest score - 690 out of 700 | Trapezoidal salami with noble mold coat - H&E Reinert
• Selected Taste Boiled-smoked meat Crenwursti with cheese - Kosarom
• Selected Taste Over Raw-Smoked Fish Smoked Salmon Trout - Ocean Fish
• Traditional Chosen Taste | Jumari - Verdesi - Zimbria
• The Taste of Chosen Meat Salami | Salam Brates - Kosarom
• Taste Chosen Cheeses - Bellows - 662 points, tied Bellows with great taste - From Ferma cu Omenie and Bellera Almera - Big Panda
• Taste Selected Dairy Yogurt | Organic yogurt with strawberry granola and raspberries - Napolact
• The Taste of Chosen Fish Preparations Tulcea pike caviar salad PGI - Deltaica Seafood
• Selected Taste Bakery Cookies | Stars with raspberry jam and icing - Tual Fast
• Consumer Choice Taste | Mici - Aldis
• The Taste Chosen For Children Eggs Toneli Kids - Toneli
• Chosen Taste Health | Biscuits with cocoa, without sugar - IBA Bucharest
• Taste Selected Special Jury Prize | Spelled bread with plums and nuts - Pan Artisan
• Mention from FNDA | Mangalita pork salami - Zimbria

04/12/2020

Food Safety Consultant and HACCP

- I write the file with allergens - according to the provisions regarding the indication of allergenic ingredients in accordance with the provisions of art. 44 paragraph (1) and paragraph (2) of the U.E. Regulation. 1169/2011
it is valid for confectioners, pastry chefs, bakers, restaurants, fast food and for any unit of the food and catering industry!
tel 0766 654270 also available on whatsapp

10/11/2020
KiloCalories

The perfect caramel cream for cakes and homemade cakes - A very popular recipe

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Quotes, music and nature

The health benefits of ripe apples. Preparation and benefits.

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Sheets with coconut and lemon cream - Chef Nicolaie Tomescu

Sheets with coconut and lemon cream - Chef Nicolaie Tomescu

Sheets with coconut and lemon cream - Chef Nicolaie Tomescu - Sheets with coconut and lemon cream

18/10/2020
Quotes, music and nature

Horseradish paste. Preparation and benefits.

10/05/2020
HACCP consultant

STAGES OF IMPLEMENTATION OF THE HACCP SYSTEM - (HACCP FROM THEORY TO PRACTICE)

STAGES OF IMPLEMENTATION OF THE HACCP SYSTEM

(HACCP FROM THEORY TO PRACTICE)

An essential condition that must be fulfilled by any enterprise in the food industry, before starting the steps for the implementation of the HACCP system, is the establishment of the sanitation program of the enterprise.

This sanitation program is a mandatory condition underlying the design and implementation of the HACCP system.

The implementation of the HACCP system in an enterprise in the agri-food industry implies the logical completion of the 14 stages corresponding to a HACCP work plan (preliminary stages and principles of action of the HACCP method) specific for each process and / or product analyzed, namely:

Step 1: Defining the purpose of the HACCP implementation action

Considering the Directive of the Council of the European Community no. 93/43 / EEC / 14 June 1993 and the existence in our country of the Order of the Ministry of Health no. 1956/1995 on the introduction and application of the HACCP system in the food circuit (published in the Official Gazette of Romania no. 59 bis, from March 1996) the management of the enterprise establishes the need to implement the HACCP system in the enterprise. The statement of the general manager will inform all departments and employees of the enterprise of the obligation to introduce and comply with the procedures of this system to ensure food safety. It is necessary for the effective application of the HACCP method to have the desire and full commitment of all departments of the company.

The terms of reference are established from the beginning, namely: specifying the technological line and the product as well as establishing the category of hazards (microbiological, physical or chemical) that will be analyzed during the study. The study may consider all hazards, but at first to familiarize yourself with the HACCP method, the HACCP study may be restricted to a single type of hazard (microbiological, physical or chemical). In this case, several successive studies will be required to treat all hazards.

It is also necessary to define the finality of the HACCP study: the scope of manufacture and / or the post-manufacturing phases (transport, storage and distribution).

17/02/2019
29/10/2018
Holiday recipes

Thank you to everyone who visited my page and maybe I inspired them somehow1

These are proven recipes for confectionery sweets

25/05/2018

INGREDIENTS
It took:
• 400 g of white flour
• 250 g butter
• 150 g of sugar
• 1 yolk
• 1 packet of baking powder
• 2 tablespoons cocoa
Cream:
• 750 g of drained sweet cow's cheese
• 3 eggs
• 3 vanilla sugars
• 250 g sugar

comments
ADAUGA RECIPE
HOW TO PREPARE THE RUDY CAKE RECIPE- WITH SIGNATURES
What I made new to this cake is the fact that I no longer turned the dough into lumps but left it firm. and I did well. I spared some time. and it turned out just as delicious.
In the kneading bowl I mixed the ingredients for the dough and when they reached the consistency of some crumbs I said stop.
I quickly prepared the cream cheese by mixing the egg whites, then mixing the yolks, sugar, vanilla and cheese.
I put a baking sheet on the tray, I sprinkled the first layer of dough crumbs quite evenly I say, then the cream cheese and the last layer of crumbs. Simple as hello.
I baked for 40-45 minutes until it browned nicely. she's so good. and much easier to prepare.

24/04/2018
May 1: ANSVSA performs controls to prevent food poisoning

May 1: ANSVSA performs controls to prevent food poisoning

The National Sanitary Veterinary and Food Safety Authority has ordered the start of actions specific to the period preceding May 1, by intensifying official controls and measures to be applied to prevent food poisoning.

02/04/2018
INDUSTRIA CARNII.RO

Lamb can currently be purchased at a price between 7 and 8.5 lei per kilogram live, depending on weight, and the price of lamb is between 20 and 30 lei per kilogram.


Ness cake and mascarpone cream

Separate the yolks from the egg whites, whisk the egg whites, and mix the yolks well with the sugar and vanilla sugar until they become a consistent composition.
Add the oil, the essence and mix
Dissolve the ness in hot water and then pour into the composition
We also add the beaten egg whites, flour and baking powder
Place the composition in a tray lined with butter and flour, keep in the preheated oven for 50 ml at 180 degrees.1x1.trans Cake with ness and mascarpone cream

2. Then we prepare the mascarpone cream:

Beat the yolks with sugar until it changes color and becomes a consistent composition
Then we put the mascarpone and mix lightly, but also a little, at a low speed
Towards the end, add the yogurt, chew everything with a spoon
We put the cream of this cake with ness and cold mascarpone cream.

3. Put the ingredients for the syrup in a saucepan and let it boil, chewing periodically, until the sugar melts.

4. Cut the top in half and syrup them one by one.

5. Place a part of the top on a plate and put half of the cream on top. Carefully place the detachable shape of the tray and put the second countertop, as well as the remaining cream. We can decorate the cake with crumbs from the counter or with chocolate given by grater.

6. This cake with ness and mascarpone cream is left to cool for 5 hours, and then carefully remove the shape and cut into slices.

I wish you a good appetite for this cake with ness and mascarpone cream buuunnnnn tareeeeee!


Caramel cream cake

The caramel cream cake is by no means a diet & # 8230 It is so good that you will eat more than you originally intended & # 8230 The caramel cake was made especially for my husband's birthday when he turned 32 years old. Happy Birthday!

Caramel cake decorated with bitter cherries in sweet syrup.

Here are the ingredients for caramel cake top:

  • 4 eggs
  • 4 tablespoons powdered sugar
  • 4 tablespoons flour
  • 2 tablespoons oil
  • 2 tablespoons cocoa
  • rum-free baking powder
  • 100 gr finely ground walnuts.

How to prepare the caramel cake top: Beat the egg whites hard with the mixer, add the powdered sugar and mix until you get a dense foam like a meringue. Separately mix the 4 egg yolks with 2 tablespoons of oil and rum essence, then slowly pour over the egg whites. Lightly homogenize with a silicone spatula. Flour previously mixed with cocoa and baking powder is lightly sprinkled and mixed with the composition of eggs with a spatula and light movements. At the end, lightly mix the ground walnuts. We pour in the form of baking. In the preheated oven at 190 degrees C, the cake top will stay for about 15 minutes.

I. Ingredients for chocolate cream:

Chocolate for the cream at the base

How to prepare chocolate cream: The liquid cream is heated in a kettle until close to boiling point (but do not let it boil at all). Pour over the chopped dark chocolate in a deep bowl and mix until you get a homogeneous cream. Refrigerate for about two hours (it should have a creamy consistency, but not hard) and mix with the highest speed of the mixer (this is the moment when you will appreciate the fact that you have a tall bowl, because otherwise you will splash). We will get a delicious chocolate cream, easy to prepare and fluffy! *** If you want to cheat you will find a method at the end of the article!

(I had some caramel biscuits that I chopped and sprinkled over the cream to give a crunchy, surprising taste. But this step is not mandatory, the caramel cake comes out good without them!)

Cake with chocolate cream and caramel cream

II. Ingredients for caramel cream:

  • 200 gr sugar
  • a package of 250 gr butter with as much fat as possible (I used butter with 82% fat)
  • 300 ml milk
  • 4 tablespoons white flour

How to prepare caramel cream: Melt the 200 g of sugar (I used a Teflon pan). We don't wait for the caramelized sugar to darken too much and we put the package of butter. Heat 200 ml of milk (a cup) a little in the microwave and pour over the caramelized sugar and butter. Separately, gradually mix the 4 tablespoons of flour with 100 ml of milk, pour over the composition with sugar and mix continuously with the silicone spatula until it thickens and makes air bubbles to boil. Allow to cool. Attention: it is very difficult to cool this cream, but anyway you have at your disposal the 2 hours in which the chocolate cream (ganache type) must stay in the refrigerator.

III. We want a cream for garnish that flows easily but not too much and that is light enough to & # 8220potentiate & # 8221 the taste of caramel. Ingredients for garnish cream:

  • 100 gr whipped cream (I used 100 ml milk and a half sachet of whipping cream & # 8211 according to the specifications on the envelope)
  • 100 gr mascarpone
  • 1 sachet of 2 in 1 ness-cappuccino (or whatever you have at home, even simple ness) made concentrated with very little hot water.

How to prepare: Mix the three ingredients and the cream is ready. (& # 8230Did you know that this frothy cream, the combination of whipped cream and mascarpone, is also ideal for raw eggless tiramisu? And it's so simple!)

CAKE ASSEMBLY: cut the top into two parts, place the hard foam chocolate cream on top of the first top, then three quarters of the caramel cream (which has cooled and because it has not yet been put in the fridge is soft enough), the second cake top, the rest of caramel cream. Put in the fridge until the caramel cream hardens very well (about 40 minutes) and put the top cream, which we let easily run over the tops for a natural look. Congratulations: you got a delicious caramel cake!

If you want to escape more easily, you can skip the step of making chocolate cream using a ready-made cream! We recommend chocolate cream with delicious hazelnuts:

Delicious and healthy chocolate cream with hazelnuts


Cake ganache

The ganache cake it's one of the finest chocolate desserts I've ever eaten.

If you like cakes or chocolate cakes, the recipe for tort ganache it is by far the best.

Contains o ganache cream which is easy to make but surpasses any chocolate cream.

Cream ganache it is fine, creamy and with it you can prepare both cakes and pies in many variants such as Pyramids with ganache cream, Cake with dark chocolate cream ..etc

You will definitely delight your guests and family if you will serve a glass of semi-sweet red wine Sfanta Ana - Oprisor Winery

ingredients

countertop
7 eggs
7 lg sugar
6 lg flour
2 lg cocoa
vanilla essence
esenta de rom

Cream
400 ml fresh
400 gr dark chocolate
essence of rum vial

Syrup
250 gr sugar
500 ml of water
4 teaspoons of ness
1/2 stick vanilla or vanilla sugar

Glaze
100 gr dark chocolate
50 ml liquid cream
20 gr butter

Method of preparation

Separate the egg whites from the yolks.
Whisk the egg whites with 5 lbs of sugar and the yolks with the rest together with the deron and vanilla essence.
Lightly mix the two compositions, sift over the flour mixed with cocoa and incorporate. Wallpaper a round tray with a diameter of 21 cm, with baking paper, pour the composition of the countertop in it and bake at the right heat. To test if the worktop is baked, lightly press it on the surface with your palm & # 8230 if it is elastic and comes back on without leaving marks, then it is ready.

Put the chocolate and whipped cream in a pan on the fire until it dissolves and homogenizes but without reaching the boiling point.

It is divided into three.
Two parts are used immediately to fill the cake without letting it cool.
And the third part is left to cool and foam, being necessary to finish it

Glaze
Mix the chocolate with the whipped cream and butter over low heat until you get a fine fluid glaze.

The cooled countertop is cut into three equal sheets.

Assembly
Place the first sheet in the form in which I baked the top, syrup it with the boiled syrup, cooled and flavored with vanilla and ness.

Pour part of the cream, place the second sheet as well, syrup, put the second layer of cream, then place the last sheet on the counter and syrup.
After it has been cold for a few hours or overnight, take it out of the form and dress it in cream.
Glaze with chocolate icing and decorate with cream hazelnuts and chocolate shapes or according to everyone's imagination.


INGREDIENTS needed for pumpkin and almond tart:

  • -1kg of fresh, tiny, tender zucchini
  • -3 eggs
  • -1 green fennel link (you can use dill)
  • -1 small onion
  • -500 g ricotta (urda or fresh cheese)
  • -1 piece of Parmesan cheese that dries in the refrigerator
  • -2 tablespoons almond flour
  • -1 teaspoon fresh mint leaves
  • -1 small clove of garlic
  • -salt, pepper, dried hot pepper
  • -green parsley
  • -1 tablespoon butter

Roll with mascarpone cream and raspberries

I prepared the roll with mascarpone and raspberries (you can also use strawberries or other fruits) as an alternative to the cake with any fruit & gt & gt see the recipe here. In fact, the countertop recipe is the same as the one from the cake mentioned, except that I poured the composition in a much longer tray of the stove, on baking paper.

Roll with mascarpone cream and raspberries

The roll with mascarpone and fruit has a very simple recipe to make, you only need 40 minutes of preparation after which it is ready to serve!

there it is the ingredients needed for the roll top which does not crack:

  • a cup and a half of white flour
  • 2 whole eggs and from the third only the yolk
  • 1 cup white sugar
  • 1 glass of warm milk
  • 1 sachet of baking powder
  • a pinch of salt, natural rum essence, lemon peel

How to prepare the dough for the roll:

Beat the two eggs and a yolk with a mixer or whisk with a cup of white sugar until the mixture is straw yellow and frothy. Mix the baking powder with white flour and start pouring rain while mixing white flour, a little milk (which I preheated a little in the microwave), flour, milk and so on. We add salt, essence, lemon peel and at the end we pour in the form of baking. The shape must be as long and wide as possible to obtain a thin dough. I even used the standard stove tray. Having an electric oven, I set it to 180 degrees C with baking both top and bottom. It took a very short time to bake (don't forget to preheat the oven), 15 minutes, but keep your eyes on the rolling pin so that it doesn't brown too much.

And the secret that the roll top does not crack: after removing the top from the oven, place it over one clean, cold and especially damp towel, peel off the baking paper and roll. Wait 10 minutes, roll, put the cream and roll again. Simple!

Ingredients needed for roll cream are the same as those from the white cream from the chocolate cake with mascarpone, but in smaller quantities:

  • 250 grams of mascarpone
  • 150 grams of powdered sugar
  • 100 gr natural whipped cream whipped hard foam (I used a vanilla cream, also from trade that fights with milk and stays very strong and beautiful)
  • 50 grams of butter

How to prepare mascarpone cream: Beat the whipped cream or vanilla cream. Mix mascarpone with butter and sugar. Incorporate whipped cream or vanilla cream by mixing with a silicone palette. Let it cool.

Mascarpone cream for fruit roll

And because the roll top has cooled while you have prepared the cream, and it is already cold, assemble everything, decorate (I used raspberries and fresh mint leaves) and you can serve!

& # 8220Mmmmmm, delicious! & # 8221, you will hear your friends and family enjoying this fresh and easy dessert. A lemonade is also welcome near this dessert.