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Birthday cake

Birthday cake

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This cake was made at the request of a neighbor who was celebrating her mother-in-law. She kindly asked me for this, so I tried to make something special come out. fruits and a light cream with yogurt. I'm sorry that the pictures were not very successful, I admit that I don't know how to highlight the appearance of the dishes. I don't know if I will be able to present you the section, but in the intermediate pictures and the "inside" of the cake.


  • 6 eggs
  • An old cane
  • 5 tablespoons water
  • A cup of flour (plus a tablespoon if necessary)
  • Lemon juice
  • 3 tablespoons oil
  • ½ baking powder
  • Vanilla sugar

Peach cream

  • 1 yogurt 500 gr of peaches (I like Yogobella, it also has pieces of fruit)
  • 1 large peach compote
  • 10gr finely chopped jelly (transparent)
  • 200 ml liquid cream

Cherry cream

  • 1 yogurt 500 gr of cherries (or other fruit)
  • 10 gr finely chopped jelly
  • 200 ml liquid cream
  • 100 ml compote syrup or water

For decor I used peaches, apricots, red currants, blueberries, oranges, limetta, kiwi, cherries, whipped cream and transparent jelly cake.

Servings: -

Preparation time: less than 15 minutes


BlatuIt is very fluffy with scalded egg whites and should not be syruped, so it seemed suitable for a combination of fine cream and lots of fruit.

Separate the eggs. Beat the egg whites with a pinch of salt until a foam is obtained. The sugar together with the five tablespoons of water and the lemon juice are put on the fire and a syrup is boiled. The hot syrup is put over the egg whites. continue mixing. The foam will become glossy and will keep its consistency. It is time to add the yolks and vanilla sugar one at a time. Slowly add the three tablespoons of oil. so that the foam does not leave.

Put the mixture in a lined tray and bake for 20 minutes.

Let the countertop cool and in the meantime prepare the two creams.

Peach cream

Whip the cream (add hardener if necessary) then add the fruit yogurt, stirring further with the mixer. The gelatin is hydrated in 100ml of compote syrup, heated until it melts (it should not boil ) and pour over the cream mixture with yogurt, mixing well the composition.

We will cut the peaches into pieces, we will put some of them in the cream, and we will use others to decorate.

Cherry cream

It is prepared in the same way as the first cream.


For the decoration we used peaches, apricots, red currants, blueberries, oranges, limetta, kiwi, cherries, whipped cream and transparent jelly cake.

Cut the worktop in half horizontally.

Put a foil in the shape in which we baked the top, put a layer of peach cream, then the peaches cut into pieces and again the cream. Place the first top. Press a little to place the cream as well as possible between the two tops.

We put the cherry cream, alternating with cherry compote (from those stored for cakes). Then the second counter.

We put it in the fridge until the next day, when we turn it over on a plate and decorate it with whipped cream and fruit.

Jamila birthday torture recipes

5 days ago & # 8211 Uploaded by JamilaCuisine Raspberry Chocolate Cake - video recipe & # 8211 Jamila Cuisine jamilacuisine. Amandina cake recipe is one of the best cake recipes. This cake without baking with biscuits is ideal for any occasion, when you do not want to bake countertops.

Translation of this page 10 apr. The vanilla cake top recipe is indispensable for anyone who wants to make a cake. Delicious, sweet and savory cake recipes.

Review and recipe book cake for mother with mother pear peel from the market in the bi-rhythm market Eat good food

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"Wendell Berry said that food is an agricultural act. I say that shopping is an act of community building. ”- Sam Mogannam, owner, Bi-Rite Market

At first glance it may seem Eat good food is only for buyers in the Bay Area. After all, its co-author, Sam Mogannam, is a native of San Francisco, who owns a second-generation grocery store in San Francisco, as well as a farm in Sonoma County. The book itself is loaded with images and profiles of hyper-local farmers, producers and suppliers in Northern California. This makes sense, because the Bi-Rite family (there is also a second store under construction, as well as an ice cream shop and a community center) is solidly built on a commitment to local food and community building and connections. But he does Eat good food

Eat good food"Subtitles", "The food guide for shopping, cooking and creating a community through food", summarizes what this book is about. Every aspect of the food shopping experience is represented here in nine chapters: Community, Food, Deli, Products Department, Butcher Counter, Dairy Box, Cheese Department, Bakery and Wine and Beer. In each chapter, the specific foods that can be found in these departments are covered in detail, each with a section How to buy, how to store and how to use. There are even boxes that match the "At the very least, search" and "Ideally, search" indicators. This recognizes that the ideal is not always available in your average grocery store, but still, it is good to know what it is about.

There are also zero sections on items such as preserves, preserves, apple varieties, etc. My favorite is a page featuring 18 types of citrus fruits from large pomelo grapefruits to tiny tangerines, it's great to finally know the names and characteristics of some of the more obscure varieties. The colorful images throughout the book illustrate recipes, meat cuts, their farmer's fields, photos of the store and, most unforgettable, a group shot of the 80 plus employees who help run Bi-Rite. (Sam says he's over 100 now.)

There are also dozens of recipes, such as walnut peel cleaner Brussels sprouts salad with pistachio and hot bacon eggplant Moroccan lamb Grilled paprika Lamb leg with cucumber raita Grilled peaches with cheese blue and hazelnuts.

So who is this book for? It is for people who want to know how to navigate the grocery store, as informed participants in their food systems is for your nephew or daughter, who is just starting out alone and need guidance is for people who want to eat better, but are not sure as is the case for schools, church groups and community centers that want to teach children about good food for people who believe that going to the grocery store does not have to be an anonymous, impersonal event that can be fun. If you like to eat good food, then this book is for you.

When I lived in San Francisco, I couldn't always afford to shop at Bi-Rite, but I could treat myself to a few meals there. I would go when I was hungry, but I didn't know very well why I was hungry. I knew that Bi-Rite food would respond to hunger in a way that was deeply satisfying and nourishing on many levels. From the beautiful display of flowers in front to the kind and friendly staff, I didn't have to worry if what I was buying was fresh or delicious or grown in a sustainable way. If it came from Bi-Rite, it was good to be good. This book captures that spirit and takes it into the bigger world and hopefully will find its way into your kitchen, where it will inform, encourage and inspire you to eat good food.

Sam says: The recipe for this homemade cake comes from my mother, who made us sell at my restaurant and then in the early days of the Market. I think cast iron pans are one of the most versatile and indispensable cooking pots you can have, and this cake is proof of that!

6 medium forest pears (about 3 1/3 pounds)
6 tablespoons butter (3 ounces) unsalted butter
3/4 cup packed light brown sugar
1 1/3 cups (6 ounces) flour for all purposes
2/3 cup granulated sugar
3 tablespoons crystallized ground ginger
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon table salt
3 large eggs
1/2 cup grapese or other neutral oil
1 teaspoon pure vanilla extract
1 teaspoon finely chopped orange peel

Place a support in the center of the oven and heat it to 350 degrees. Peel, quarter and core 4 of the pears and set aside. Peel and remove the other 2 and place them separately. In a 10-inch cast iron skillet, melt the butter over low heat. Remove from the heat and sprinkle the brown sugar over the butter. Arrange the pears quarters on sugar if necessary, cut a few pieces to fit and fill the center.

Combine flour, granulated sugar, crystallized ginger, cinnamon, baking soda, ground ginger and salt in a medium bowl and beat. In a large separate bowl, beat eggs, oil, vanilla and orange peel until mixed. Stir in the chopped pears. Add the flour mixture and stir until smooth.

Pour the batter over the pears and smooth the top. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan for 20 minutes, then roll a knife around the edge of the pan and turn on a plate. Serve hot or at room temperature.

Reprinted with permission from Bi-Rite Market's Eat Good Food by Sam Mogannam and Dabney Gough, copyright © 2011. Published by Ten Speed ​​Press, a division of Random House, Inc.

Get the book:Bi-Rhythm Market Eat Good Food: The Food Guide to Shopping, Cooking, and Creating Food Community by Sam Mogannam and Dabney Gough, published by 10-Speed ​​Press. $ 19.56 on Amazon.

Apartment Therapy Media makes every effort to test and review products in a fair and transparent manner. The views expressed in this review are the personal views of the reviewer and of this particular product. The review has not been sponsored or paid for in any way by the manufacturer or any agent working on their behalf. However, the manufacturer offered us the product for testing and review.

Twenty-one years ago, in a conference room far, far, far away - well, in San Francisco - Robin Davis sat down with the team at Book Chronicles to brainstorm what would become The Star Wars Cookbook Cookies: Wookie Cookies and Other Galactic Recipes. The biggest challenge of this mission? Writing a cookbook in six weeks, without a single mistake, would satisfy even the most ardent Star Wars fans and be a test of time.

There was a time in high school, when every time I ate a bowl of ice cream, my family would crack a little. When I tried to become really muscular, like many hardened teenage boys, I read in a fitness magazine that a perfect post-combination workout was a protein shake, accompanied by a tablespoon of vanilla ice cream, a drop of olive oil. olives and a line of sea salt. The mixture was supposed to make you eat less ice cream, while still getting a lot of protein after training.

If you think bananas are good just for slicing over some cereal or you've added a smoothie to a thickener, then you're wrong, friends. So very wrong. Bananas are made for dessert, as in pudding and cream pies! As if to prove this point further, I just heard about the Blue Java banana, which is this beautiful-looking banana that grows especially in Asia, Australia and Hawaii.

Easter is one of those occasions that requires a decadent meal. Devilish creamy eggs. Sweet and salty baked ham. And for dessert, a carrot cake suitable for spring. Easter, at best, should take into account food, not stress. But I know from experience that vacations like this rarely go that way.

The burrito blankets are the same as last week - as literally, it's only been two weeks since I told you about how you can wrap yourself in a huge burrito blanket and cram yourself in like rice and beans. But this week, there is a new way to caress your carbs: people report that there is now a pillow of bread. You can find rooted baguette-shaped carbs on Amazon, naturally, and they come in a variety of sizes for all your heads on bread needs.

If you're like me, the first thing you do when you wake up in the morning is make a giant cup of coffee. Personally, I have what is my first cup (among many) to a science. Here's my order: I first put a spoonful of sugar in my cup, after baking the ground with a pinch of salt, of course (thanks Alton). Then I poured some of that blessed beer and steamed it into the cup almost to the top, leaving room for the last part: the cream.

Dear Marge, my friends and family think I'm a control man because I don't want them in my kitchen when I work. He even teases me and completely ignores the fact that I don't want everyone to stand in my little kitchen while I try to get food out for dinner. I find it very fun and I have to focus on what needs to be done to get everything pleasantly nice and on the table, while it is still hot.

Dear readers, you may not realize it, but Apartment Therapy Media is a kind of weird and weird corner of the internet. We started going back to the good old days of blogging, when you could just scroll through your thoughts, ideas, and create a page, throw in a bad photo or two, and then open this pretty empty box at the bottom called Comments to see what people will say return. Over the years, as we added more writers with more perspectives, more readers came for the trip.

Yesterday, Christina Tosi posted a letter to her Milk Bar employees, explaining the decision to change the name of their plate from "Crack Pie" to "Milk Bar Pie". decision that came a long time for supporters of inclusion and caring in the food writing community, and one that seemed scary to come, but ultimately one that matters.

With the growing popularity of grain-free diets, such as the keto diet, the Paleo diet and the bulletproof diet, bread is becoming more and more an enemy of people's daily menus. I can't relate exactly (I bought three loaves of bread from Trader Joe last week), but sometimes I understand the urge to reduce the amount of sugar or carbohydrates in your diet that some breads have a lot of.

Like many things for 30 years, I have gathered my right part of memories about brothers, cousins ​​and best friends who exchange vows with their best friends. I sometimes remember, through tears, the love and commitment that two people shared that day. Strangely, I don't remember any situation in the mostly American tradition of the two new husbands feeding each other. (This is probably because I usually ask someone what the flavor of the cake is and if I'm allowed to open my Tupperware right now.

The arrival of spring always brings an influx of eggs. Eggs are an essential part of the Easter meal - often cooked for Ashkenazi meals, or served sliced ​​(or baked) at Sephardic ones. And at Easter, in addition to the popular painted eggs for egg hunting, a recent survey sponsored by McCormick & Company found that 61 percent of people serve their devilish eggs for the holiday meal.

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. The first time I saw the phrase "hot pepper chicken", I assumed it was a wrong impression. Surely someone wanted to write "pizza", I thought. But it's not a mistake. Chicken with pepper is not a pizza it is just a way to describe a chicken breast covered with pizza toppings.

Amy Poehler's character, Parlie & Rec, Leslie Knope, is the best friend in the world, so it almost makes sense that Poehler's directorial debut would be about friendship. Of course, it's also about a girl's journey, a lot of wine and some good food scenes. Okay, that's at least judging by the trailer, which came out yesterday to tease us.

Top 3 delicious cakes: easy and quick to prepare, they are on

My birthday cake, Kinder Country cake, is the cake that marks the passage of another. I was telling you a few days ago on Instagram that I have two banana recipes. Dear ones, I recently had a double birthday, my birthday and his. Heart-shaped chocolate cake recipe with red cream.

Super simple, impressive sugared fruit to fancy up any dessert! I offer you several cake recipes, a diverse range: with less or more. Recipes Cakes, Diets, Mascarpone. A fine chocolate cream with butter for birthday cakes or festive cakes. If you are looking for a simple recipe without cheesecake, you will find the. For an anniversary, for the holidays or simply because you want something sweet made.

The recipe is perfect if you want a quick, good and easy cake to make. In terms of installation, things become very simple if you use. You can choose between chocolate, fruit or cream cake recipes. Simple, cake recipes without the need for previous cooking knowledge our application will allow you to make.

Rating: 5 & # 8211 A review & # 8211 1 hour 10 min. RECIPE BOOK: Festive Cakes Caramel Cream, Panna Cotta, Keto. A collection of festive appetizers suitable for anniversaries, weddings, baptisms, and.

Casino cake is a great cake recipe. This cake is ideal for any anniversary.

Divide the main ingredients in two and make two countertops, one with vanilla and one with cocoa, in round shapes!
bake normally as a baking sheet - do not open the oven for the first 20 minutes.
after they have cooled, cut them in half horizontally, the top of both will be placed on top of each other and you will cut slices of cake see photo!
For the cream, put 250 whipped cream on the steamer when heated, add the white chocolate to melt in it, just like the dark one in the rest of the whipped cream, let them cool, when it has cooled, beat the cumixer until it hardens!

For assembly use brown countertop + white cream + white countertop + brown cream = slices of countertop alternately one brown one white, normally it remains sliced ​​countertop from which you cut circles and apply them and alternatively brown circle on white triangle glued with cream or jam if you want decorate with more fruit!

The casino cake goes very well with a good coffee!
A knife from Kitchenshop would be very useful for me to serve.

Bouquet of autumn flavors

Make a simple chocolate cake and garnish it with some delicious autumn fruits. While the cake is in the fridge, prepare the cake decorations. You need an apple, a pear and some cranberries. Cut the fruits as in the picture and place them on a tray, put them in the oven and let them ripen until they soften a little. When they are ready, let the fruits cool, then garnish the cake with them.

For a demented taste, prepare a creamy caramel sauce. Melt 150 g of sugar, taking care not to burn. At the end, pour 200 ml of cooking cream and mix continuously, over low heat, until you get a creamy and delicious sauce. After it cools down, pour it lightly over the cake or just add it when serving. If you still have caramel sauce, you can use it successfully for other desserts.

With cream

  • honey - 1 tbsp. it.
  • soda - 1 teaspoon
  • flour - 2 tbsp.
  • eggs - 3 pcs.
  • sugar - 1 tbsp.
  • nuts - 1⁄2 tablespoon.

Mix the eggs with honey and sugar, then add sifted flour and soda. Divide the finished dough into 4 parts, roll out the parts and bake the biscuits in the oven at 180 degrees.

While the cakes are cooling, you can make a cream by first beating soft butter with sugar and then adding cream. Wrap the cakes with sour cream, cover the top of the cake and the sides, sprinkle the cake with chopped walnuts.

With condensed milk

Prepare the dough and bake the cakes using the recipe above. Mix condensed milk with butter with a mixer, cover the biscuits. You can adjust the cakes to the size of a certain plate, then the edges will have to be cut. Sprinkle the already layered cake with chopped leftovers.

Chocolate honey cake

  • flour - 250 g
  • sl. oil - 50 g
  • cocoa - 35 g
  • honey - 70 g
  • sugar - 100 g
  • eggs - 2 pcs.
  • soda - 1⁄2 teaspoon l.
  • lemon juice - 70 ml.

Mix the butter, sugar and honey and put on the fire. Stir continuously until the sugar melts. Now beat the eggs, then gradually add the sweet butter mixture, lemon juice, flour, soda and cocoa to them. Prepare the dough, stirring constantly, then cover with something and leave to cool.

From the dough, bake 6 cakes for 5 minutes each at 200 degrees. Prepare the syrup by combining the food and stirring until the sugar dissolves. And then saturate each cake with it. Mix the cream ingredients, cover the cakes. Let the cake soften overnight.

Read also: How to remove uric acid from the joints and the whole body

With cream

  • eggs - 2 pcs.
  • sugar - 1 tbsp.
  • sl. oil - 100 g
  • honey - 2 tbsp. it.
  • flour - 2.5 tablespoons.
  • soda - 1 teaspoon.
  • flour - 2 tbsp. it.
  • eggs - 2 pcs.
  • condensed milk - 400 g
  • milk - 2 tbsp.
  • sl. oil - 300 g.

Mix the ingredients for the dough, except the flour, put it on the fire and wait until the sugar dissolves. After that, you can add flour and soda. The finished dough should be divided into 8 parts, and the cakes should be baked at 180 degrees.

While the biscuits are cooling, make a cream. Combine the milk with the flour and put it on the fire. Stir the mixture and bring to a boil. Mix condensed milk with butter and mix everything. Cut a cake, the rest should be cream sandwich. Sprinkle breadcrumbs on the cake.

Honey cake filled with prunes

  • eggs - 3 pcs.
  • sugar - 1⁄2 tablespoon.
  • honey - 3 tbsp. it.
  • soda - 1 teaspoon l.
  • flour - 2 tbsp.
  • cream 30% - 0.4 kg
  • prunes - 100 g
  • nuts - 1⁄2 tablespoon.
  • sugar - 2 tbsp. it.

For the test, gradually combine all the indicated components. From the resulting mass, make 6 cakes and bake them at 180 degrees. Adjust the biscuits to the desired size by placing them on each plate and cutting off any excess. Grind the walnuts in a blender immediately. Meanwhile, soak the plums in boiling water and prepare a tea bag separately, then dissolve the sugar in it - this is an impregnation. Beat the sugar with the cream - this is the cream. All you have to do is collect the cake, saturate them, cover each one with cream and place the plum pieces. Sprinkle the cake with breadcrumbs on top.

Confectionery Artisan Bakery

We are a small team passionate about savory snacks and simple cakes. We love good taste, the simple one in which you can easily identify the valuable ingredients, but at the same time delicate and subtle. This place was born from the desire to give everyone access to the cookies we cook at home for our family and children. All our products are made with a lot of love, care, attention and a lot of passion. We like chocolate, we like cheese and take it

Waffle cake & # 8220Gustul Copilariei & # 8221

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