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Book moss with peaches


Blat-We add the top mix in a larger bowl, we add the butter and milk, we mix at low speed at the beginning and then 5 minutes at high speed,

Pour the composition in a tray lined with baking paper, put in the preheated oven for about 30 minutes until it passes the toothpick test,

Let it cool and then place the top on the plate that we will assemble,

We draw a circle at a distance of about 1 cm from the edge and dig about 1 cm deep carefully to form small crumbs, which we will keep in a bowl,

Syrup the top with the juice from the compote, place the peaches in the hole I made,

Cream-in a bowl add the cream powder, cold milk and mix until it thickens, at the end add the yogurt and chocolate flakes and mix well,

The obtained cream is poured over the peaches and the crumbs are added on top of the cream by pressing grease,

Let cool 2 hours before serving,


Mole Moss Cake

Preparation: Grease the bottom of the round baking tin. The oven preheats.

Dough: Beat the egg whites and froth. Put the butter or margarine in a mixing bowl and rub the foam, using the mixer (mixing paddles). Incorporate the sugar and vanilla sugar under continuous mixing until a homogeneous mass is obtained. The yolks are then incorporated, gradually, one by one, at high speed. Mix the flour with the cocoa, baking powder, ground hazelnuts and chocolate flakes and incorporate the resulting mixture into two portions at medium speed. At the end, incorporate the egg whites, using the mixer, at medium speed. Pour the dough into the baking tin and level. Place the form in the oven and bake.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: about 30 minutes

After baking, leave the top in the form for about 10 minutes, then remove and leave on a kitchen grill to cool. Dig the top with a spoon to a depth of about 1 cm, leaving a wide edge of about 1-2 cm. The crumbs on the counter are collected in a plate.

Cream: The cherries in the compote are drained on a sieve, then placed on a paper towel. Peel a squash, grate it and squeeze the juice. Lemon juice is sprinkled with lemon juice. Bananas are divided into cherries.

Whip the cream, together with the whipping cream, sugar and vanilla sugar, whisk hard and place in a dome over the fruit on the counter. Cover the cream with the firm tops. They are pressed lightly to adhere better to the foam. Keep the cake in the fridge for at least 1 hour.


Cake ,, Bookcases ,,

The responsibility for this recipe belongs exclusively to Ms. Sanda Muresan.

Method of preparation

With the help of the magical ingredients from Dr. Oetker, I made a cake very easily. in addition to the sachets in the box, I added 50 grams of butter, 2 whole eggs and 3 tablespoons of boiled milk - from the fridge - these for the countertop. and for the cream I used the special envelope for the cream, 400 ml of boiled and cooled milk and the chocolate flakes from the small sachet.
After the countertop has cooled. about 1 cm away from the edge a hole is made (the collected material is put in a bowl because at the end it will be ,, tepeta ,, musuroiul) where 3-4 bananas are placed (I had only 2 at hand and had to to cut them into pieces).
Put the cream over the bananas and garnish at the end with the "res" from the counter. )
The obtained product is kept cold for about 2 hours. after which it is served with a. Good appetite!


Grocer's

Mix for the book Musuroi de cartita with peaches and yogurt.

Preparing the dough and baking the mix for the countertop, margarine (or butter), eggs and 30 ml of milk are placed in a bowl and mixed with the mixer at low speed until the composition is homogeneous and then at high speed for 5 minutes. The composition thus obtained is put in the form of baked and greased with flour or covered with baking paper, then it is placed in the oven, on the middle grill, according to the baking, above. After baking, leave it in the mold for another 20 minutes to cool, then carefully remove it and place it on a plate. 2. Preparation of the worktop: On the surface of the cooled worktop, draw a circle at a distance of 1 cm from the edge. Remove the shell from the inside of the circle, then dig out approx. 1 cm deep, carefully to form small crumbs, which are kept separately in a bowl. These crumbs will be used to cover the cream (filling). The top is syruped with the juice from the compote. Place the peach halves evenly in the hole made in the countertop. 3. Preparation of the cream (filling) The cream is prepared only after arranging the peaches. In a bowl put the powder for the cream together with 250ml of cold milk from the fridge and mix with the mixer, first at low speed, then at high speed for 3 minutes. Add the yogurt and continue to mix for 30 seconds at low speed. Then add the chocolate flakes and mix with a spoon. The cream thus obtained is poured over peaches and arranged in the form of a dome (musuroi). Immediately after this, sprinkle the crumbs over the cream, pressing lightly to fix them on the cream. The cake can be served after storing for about 2 hours in the refrigerator. Store in a cool, dry place. Consume, preferably, before the date written on the package.

Product Code: P-2441065 Brand: DR.OETKER

Nutritional information for 100g of product
Energy value per 100g of KJ product 792Kj
Fats-Lipids 7.4g
Energy value per 100g of Kcal product 189Kcal
proteins 3.9g
Carbohydrates 26.3g
Carbohydrates, of which sugars 19.7g
Sodium-Salt 0.3g
Fats, of which saturated fatty acids 3.9g

The products on the site are sold in the original packaging of the manufacturer, and their images are for presentation. There is a possibility of errors in product descriptions, regardless of our will, but we constantly correct this data. In some cases, the delivered products may have minor deviations from the pictures and descriptions presented. Manufacturers may make changes without prior notice.


Mole moss cake

Mix well with the mixer until it doubles in volume and turns white.

Add 40 g of cocoa and mix again until incorporated.

Add 40 ml of oil and sift 150 g of flour.

Mix from the bottom up with a spatula until smooth.

In a round tray with removable walls with a diameter of 23 cm, pour the dough obtained.

Place the tray in the preheated oven at 180 degrees for 40 minutes.
Remove the tray from the oven, remove the movable wall from the tray and allow the countertop to cool well.
Place a 21 cm lid on the worktop. Cut with a knife following the shape of the lid. Do not pierce to the bottom of the worktop.

Using a spoon, remove the core of the worktop to a depth of about 2 cm.

Put the core in a bowl and crush well with your hands. Set it aside.

Peel and cut 3 bananas into pieces about 2 cm thick.
Place the banana pieces in the hollow top. It should not exceed the edge of the countertop.

In a bowl put 500 g mascarpone, 250 g whipped cream, 150 g powdered sugar and a teaspoon of vanilla essence. Mix until the cream hardens.

Add the chocolate flakes and mix with a spatula.

Add the cream over the bananas and shape with a spoon. You need to get a round dome.

Place thin slices of bananas over the dome of cream.

Then put the crushed core. Press lightly with your hands over the bananas, covering the entire surface.

Refrigerate overnight. Consume in moderation!

Recipe video MOSS MOSS CAKE lower:


Preparation of the cream for the Musuroi de Cartita cake

1. Combine starch with flour and cream sugar, then combine with milk and simmer until thickened. Add the butter and vanilla essence and incorporate them.

2. Let the cream cool, and during this time beat the liquid whipped cream (you can use whipped cream, but in this case add 2-3 tablespoons of powdered sugar to the mixture.)

3. Grind the chocolate in the food processor or by hand, on a large grater. Combine whipped cream with vanilla cream and add the chocolate flakes obtained to the robot. Pour the cream over the cake top.

4. Crush the rest of the countertop that you took out of the center of the cake in the food processor. Sprinkle them on top of the cream placed on the booklet. Let the cake cool for at least two hours before serving.


How to assemble the cake

Now it's time to assemble the cake.

After emptying the inside, we syrup it, then we place the halves of the bananas well sprinkled with lemon juice, thus preventing the oxidation of the bananas.

Cover with cream and decorate with crumbled leftovers.

Cover the cake with cling film and put it in the fridge for a few hours or even overnight. I leave it overnight because the flavors blend better, the top becomes moist and the cream has a perfect consistency. Enjoy!

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Mole hill

Here is a new recipe sent by Adriana88: Book moss.

ingredients

1 box of card mussels
50 g butter
2 eggs
30 ml milk
250 ml milk
200 g yogurt
peaches

Method of preparation

We add the countertop mix in a larger bowl, we add the butter and milk, we mix at low speed at the beginning and then 5 minutes at high speed,
Pour the composition in a tray lined with baking paper, put in the preheated oven for about 30 minutes until it passes the toothpick test. Let it cool and then place the top on the plate that we will assemble.
We draw a circle at a distance of about 1 cm from the edge and dig about 1 cm deep carefully to form small crumbs, which we will keep in a bowl. Syrup the top with the juice from the compote, place the peaches in the hole I made.
Cream

In a bowl add the cream powder, cold milk and mix until it thickens, finally add the yogurt and chocolate flakes and mix well,
The obtained cream is poured over the peaches and the crumbs are added on top of the cream, pressing lightly.
Let cool 2 hours before serving.


Mole hill

From the cycle “what wonderful recipes can we make with the ingredients from LIDL", Today I bring you a recipe very dear to me, of a cake that at first sight is just a pile of" something "but which is a spectacular cake when sliced. And, more than spectacular, it is delicious - BOOKS! What is the "Book Mouse" cake? A delicious chocolate-flavored countertop, very well syruped with burnt sugar syrup, a countertop that once baked and cooled, we dig inside to make room for bananas. Then follows a layer… no, not a layer, a MOUNTAIN of cream cheese with the pieces of dark chocolate and above the crumbs left on the counter. It looks exactly like a little book and is such a good cake!

[box type = & # 8221info & # 8221] Good to know about the Book Mussel recipe: [/ box]

  • I used a tray with a diameter of 20 cm for baking, so that the cake came out as high as possible
  • it is not mandatory to syrup the countertop, but I will never skip this step! For the syrup: caramelize 100g caster sugar until golden, then add 200ml water and a vial of rum essence. Let the syrup boil until the sugar is completely melted
  • you can find all the ingredients in the basic Lidl assortment, meaning they are in stores every day, not just during the thematic weeks
  • gelatin is not mandatory, but I prefer to use 2 sheets of gelatin to make sure that no cream and cake are left Mole hill it retains its specific shape
  • we cut and hollow the countertop only when it is perfectly cooled
  • it is ideal to leave the cake in the fridge overnight (min 12 hours) before slicing

Ingredients for the Cake Mushroom Cake:

  • 100g soft Pilos butter, at room temperature
  • 120g caster sugar
  • 100g caster sugar for cream
  • 3 eggs (2 if large)
  • 150g faina Castello
  • a teaspoon of Castello baking powder
  • 30g cocoa Belbake
  • a pinch of Castello salt
  • 75ml milk Pilos
  • 200ml sweet cream for Pilos cream
  • 300g Pilos cow cheese
  • 60g Belbake dark chocolate
  • Castello vanilla essence to taste
  • 2 sheets of Belbake gelatin
  • 50ml cold water
  • 3 well ripened bananas

Preheat the oven to 170 ° C and line a round baking tray with a diameter of 20cm with butter and flour or with a non-stick spray. Foam the butter at room temperature with the caster sugar, until the sugar granules are no longer felt. Add eggs one at a time, adding a tablespoon of flour each time, so that the mixture does not cut. Next, add the milk, mix and finally sift the flour, cocoa, salt and baking powder. We mix everything until we have a homogeneous composition.

Pour the composition into the pan and bake for 30-35 minutes or until the toothpick test passes. Then let the countertop cool very well, cut the lid and carefully dig out the core, so that 2 cm of edge and bottom remain. We keep aside all the crumbs, which we will use for decoration. We syrup the top very well with the burnt sugar syrup. Place the bananas in the middle, either whole or cut in half. A layer of cream follows over the bananas.

For the cream, give 150g caster sugar through the coffee grinder to be finer (you can also use powdered sugar if you want) and mix it with cottage cheese and vanilla, with the mixer at medium speed at first, then high, until the sugar granules they don't feel anymore. Add the whipped cream and chocolate, which you coarsely cut from the knife or grate. We mixed everything very well. Put the gelatin sheets to soak for 10 minutes in cold water, then squeeze them very well, melt them on a steam bath and add them to the cream. Stir and let the cream rest for 10 minutes, then put it over the bananas and give it the specific shape of a dome, using a spoon or spatula. Decorate the cake Mole hill with the leftovers from the cake.

Carturoi musuroi is a delicious, soft, fragrant cake, very much to the taste of the little ones! See what wonderful things we can do with the ingredients from Lidl, the friendliest store of all? Per I hope so Mole hill to find their place on your Easter table I'm sure all the children (and, let's say the right one, and the adults) at the table will be impressed!


Video: Moss: Book II - Announce Trailer. PS VR (December 2021).