Wheat: beat the egg whites with a pinch of salt. Separately, beat the yolks well with fructose, baking powder, vanilla and lemon, then add melted but cold butter and yogurt. Put the mixture over the egg whites, add the sifted flour and mix gently with the whisk. Pour into the tray lined with baking paper, then place the plum halves and put in the oven over high heat, which after 10 minutes is medium.
Meanwhile, beat the 4 egg whites until stiff, add fructose and a tablespoon of mixture, then vanilla and finally a tablespoon of lemon juice. Beat until all the fructose has melted.
Try the cake if it is baked and put the meringue on top and put it in the oven over low heat until the meringue is browned a little on top.
Cold cut into pieces with the knife soaked in cold water. Good appetite!!!
Plum cake and almond meringue
I present to you the revelation of summer 2018: plum cake and almond meringue. I've done it twice so far and I've eaten it all in a few hours. Of course, with a little help from some friends, but still, it was an achievement. The top is very fragile and with the aroma of lemon and coconut, the plums are juicy and slightly sour, and the meringue is sweet and crunchy with pieces of almonds cooked through it. I think I've said enough to convince you to give it a try.
I was enchanted by this cake when I saw a picture on Instagram and I didn't even know what it contained. What attracted me were the layers that seemed to combine perfectly and I immediately started to document myself. It is also called the cake Louise and is very well known in New Zealand, where the most common variant is the one with raspberry jam. I came to Ottolenghi's recipe, which can also be found in his new dessert book, Sweet. Ottolenghi modifies the original recipe, uses plums instead of raspberries, tops the rooster that is normally used in meringue and instead adds lightly fried almond flakes, which I think is great. You can also use other summer fruits such as peaches, apricots or cherries and I think it goes well even with various jams or frozen (but well drained) fruits.
I also modified the recipe a bit, reducing the amounts of lemon peel and meringue sugar. I tried the whole lemon version, as in the recipe, but it seemed to me that the lemon flavor was still too strong. And I try to reduce the sugar where I can, and this time the meringue came out very well and with a slightly smaller amount. If you want to limit yourself to 3 eggs, you can make meringue only from the 3 remaining egg whites after you put the yolks on the counter. I did this for the first time and it wasn't a problem, only the meringue layer was more spectacular when I made it from four egg whites. Also, a smaller amount of meringue should reduce the baking time a bit. When I made the meringue from 3 egg whites, I put it in the oven at 180 degrees and it browned a bit quickly, so after about 15 minutes I lowered the temperature to 170. When I made it from 4 egg whites, I baked it at the beginning at the end at 180 degrees and it came out as you can see in the pictures. If you want to make sure that it doesn't brown too much, you can bake it at 170 degrees and depending on how it looks after 30 minutes, you can leave it for another 5-10 minutes, or take it out if it is already browned.
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78 comments on Cuat Banateana on PaprikaTV & # 8211 3 recipes from Banat
Congratulations, Laura, you are a perfect housewife. I saw the movie. I don't know how you managed to spread that pie sheet as much as the table, you have to have the technique and & # 8230 to be from Banat I think :). I couldn't forever!
Today I cooked something for the first time on your site: & # 8222Osso bucco & # 8221. I haven't eaten yet for that I'm waiting for my husband. I only tasted salt and it looks very good, I hope it is not too sweet for. that we are not Transylvanians and we don't really kill ourselves for sweet foods apart from dessert of course.
Beautiful film i would like to see more of this if it is possible. My mother was Romania & # 8217s but from Vrsac in Vojvodina but she did not learn me and my sister to speak Romanian. She also did not cook any traditional Romanian dishes so i don & # 8217t have any recipes like this left from her
Irena, moze se da mi pises i na srpski jezik ako tije lakse. :)
I've been your Fan for at least a year, and you're on the Favorites Page, but today I saw ptr. The first time I recorded the video, I was so excited that I had no words. For a few minutes I felt at home with my mother (and it's been many years since then)
Crusted crust was my favorite food, but I didn't know how to make it. After Easter it is the first food I will cook. Thank you for giving me ptr. a moment the memories of my beloved Banat. I live in Germany and in this way I try to always stay in touch with the Cuisine, Customs and especially with the beautiful dialect of Banat.
I wish you with all my heart a Happy Easter.
A Faithful Vali Fan
Laura, congratulations on the show! The goodness of the traditional dishes prepared by you was perfectly intertwined with the voice of Mihai Dinvale and he is also a Banatian, connoisseur of the language and dishes specific to the area.
Only now do I manage to follow her, and many memories of my childhood woke me up, all over. My aunt was a baker in Chizatau and also a special housewife. I can still smell the baked bread, as big as a cart wheel, which remained fresh for a week, just covered in a towel.
Congratulations, and thank you for all wonderful recipes from the heart.
I wish you health, happiness and much more success.
Thank you from the bottom of my heart, Victoria! I wish you and your beautiful family all the best!
Congratulations. You have all my respect. Now I saw that you are also a popular music performer.
@Adriana Costea, thank you and I'm still waiting for you.
At the mouth of the stove, in the winter in the country, on Christmas Eve, my mother told us how, as a child, she begged her grandparents to buy from the wandering road that sold pretzels, & # 8211 & # 8222kennereth & # 8221 . to eat with soft pita & # 8230 !?
Our beautiful neighbor, Puts her head out the window To see a beautiful face, Dear and bright. Oh, my heart, What has love done to you! As long as I live I will still love. Last night you rode through your big gate, you saw yourself by candlelight. Oh, my heart, What has love done to you! As long as I live I will still love. If I knew that trouble was coming to me from you, I would always sing All for your sake. Oh, my heart, What has love done to you! As long as I live I will still love. If I knew it wasn't like that, I'd still be at your door, That I want to live with who I love. Oh, my heart, What has love done to you! As long as I live, I will still love. & # 8221
No, I remembered a song! :))
Giving a song from Banat is the most beautiful thing besides preparing a sumptuous meal as we saw before in your recipes. You are the coolest, keep it that way and have a lot of health
I'm standing, I'm looking, I'm lying! As a good man I become insane, yes dear to the givanite and to the miasma of spices that evoke unforgettable memories.
Good health and good cheer, thousands of thanks for the grace, selflessness, dedication and eloquence through which you give each of us readers on the internet, a corner of Heaven.
Virgil & # 8217utz
Thank you how it should be, Mr. Virgilutz and what else I accept in the kitchen with the steaming blidu & # 8217. :)
Dear Laura, Congratulations for the Report. I like it very much with all my heart, especially Accentu Banatan, music, Portu, the village, and sincere and good-hearted people. I love Banatu, there I was born and raised. I miss the village and the places where I grew up. come to keep crying, I love you and I wish you many Heavenly Blessings. Carolina (CARANSEBES-BANAT).
When I first found this page, I was so excited that I immediately turned it into a favorite, and when I saw the recording for the show, they brought tears to my eyes. I grew up in a village in Banat where most of the neighbors were Serbs, and the neighbors were skilled cooks. I fondly remember aromas and dishes prepared by them, the festive atmosphere around Christmas, the hospitality and joy of our Banat resident. It is good to be at home, to celebrate with the family and to rejoice with the loved ones of Jesus' birth. Thank you for refreshing my memories and ... my tastes. You reminded me of the Banat I carry in my soul wherever I am. May God bless you and give you the strength to rejoice other Romanians who miss their places at home.
you received a lot of congratulations and the show was really very successful, especially with the host who had it. I wanted to stop writing a comment to you because you already have a lot and maybe you don't take them into account anymore, but I couldn't help myself. I want to congratulate you with all my heart that I was very impressed. I live in Spnia and our bosses want to come with us to Romania once on vacation. That's not what I want to be able to show them. True Romania with the real people, with the real food ... uh, how I miss you Romanians. I also remember all the dishes made by my grandmother and aunt in the country. Thanks again Laura for everything you offer us.
Diana Didona, I Thank you, my dear. I'm glad you visited me and liked it. :)
Marco cake with plums, chocolate and Italian meringue
After the plum tart came the turn of chocolate cake, plum, sticky topping and creamy Italian meringue with lime taste.
This cake came quickly before, I was at work with my colleagues and I had a craving for sweets and who would make sweets, if not me ?! :))
We took Marco, a wonderful child, hardworking and very respectful and we got to work, we started thinking about what to do and how we have almost everything in the kitchen, we said to make a Brownies or chocolate tart , plums and almonds!
But as the calculation at home doesn't quite match the one at the fair, we lacked the almond flour, so the plans were a bit upside down and I said to do a test to try to make a cake with the ingredients they have. we also have to put them in sight, but at the same time to weigh them and if something good comes out, let's make a recipe, and that's how the chocolate cake, plums and Italian meringue with lime appeared.
That's why I decided to name my student, trying to motivate him further!
- 250 g butter at room temperature
- 250 g caster sugar
- 3 eggs
- 175 g flour
- 50 good quality cocoa
- 100 g chocolate with 70% coarsely chopped cocoa
- 7.5 g baking powder
- 1 tablespoon vanilla essence
- A pinch of salt
- 150 g of Greek yogurt with 10% fat
- 350-400 g plums halves
Ingredients for topping:
- 150 g pitted plums
- 70 g caster sugar
- 50 ml of water
- Lemon juice
- 1 teaspoon ground cinnamon
Ingredients for meringue:
- 50 g of egg whites
- A pinch of salt
- 100 g caster sugar
- Juice from 1-1 and a half depending on how sour you want it or depends on the amount of juice obtained
Method of preparation:
Preheat the oven to 180 degrees.
Mix the dry ingredients in a bowl.
Beat the butter with the sugar and vanilla extract until frothy. Incorporate the eggs one by one into the butter composition, mixing gently.
Add the vanilla extract, Greek yogurt and lightly incorporate them with a spatula.
Don't beat them too much that they will separate.
Incorporate the dry ingredients in the wet ones and mix with a spatula.
Pour the composition into an oven tray lined with baking paper and level it. Put the plums on top with the hole up and lightly press them towards the bottom of the tray. Sprinkle 2-3 tablespoons of sugar on top.
Bake for 28-30 minutes or until the toothpick test passes.
Preparation for plum puree:
While the cake is in the oven, put the plums with the sugar, water and cinnamon to boil over low heat until it softens well and binds, about 8-10 minutes.
Using a vertical blender, mix the composition until you get a fine and homogeneous sauce.
After the cake is baked, pour the plum puree hot, level it and let it cool. We portion according to how big we like the slices.
Preparation for meringue:
Put the sugar with the lime juice in a saucepan and let it simmer until the sugar melts.
In a low-fat bowl, beat the egg whites with a pinch of salt until they leave slight marks on the surface. Gradually pour the hot sugar syrup and beat until cool.
Put the meringue in a bag with a shapeless sprig and form a hazelnut on top of the slices of cake. With the help of a gas lamp we burn the meringue and we are ready to serve!
Plum and meringue cake
- For the countertop:
- 200 g butter
- 6 yolks
- 150 gr sugar (powder)
- 360 g flour
- 1 sachet of baking powder
- vanilla essence
- For the filling:
- plums, enough to cover the entire surface of the cake
- 100 g ground walnuts
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- For meringue:
- 6 egg whites
- 6 tablespoons sugar
- vanilla essence
Plum and meringue cake & # 8211 an aromatic dessert, easy to prepare
The plum and meringue cake is very fragrant. I really like this dessert, so I highly recommend it. The recipe is explained step by step in the lines below.
- 480 gr wheat flour, 120 gr powdered sugar
- 1 teaspoon baking powder, 250 gr cold butter
- 5 yolks, 1 tablespoon cocoa
Ingredients for the filling:
Ingredients for meringue:
Method of preparation:
We prepare the dough. Pour the flour into a bowl, add the powdered sugar and baking powder and mix with a spoon.
Put the butter on a large grater and add it to the flour bowl. Add the yolks, one at a time, and knead the dough with your hands or with a hook mixer.
Divide the dough into two equal parts. We wrapped each piece of dough in cling film. Put the two pieces of dough in the fridge for about 40 minutes.
Wallpaper a rectangular tray (25 x 35 cm) with baking paper. Take a piece of dough out of the fridge and place it on the worktop sprinkled with flour. Spread the dough with a rolling pin so as to obtain a sheet the size of a baking tray.
Put the dough in the pan. Cut the plums in half or quarters (depending on how big they are) and peel them in the dough. Take the second piece of dough out of the fridge and divide it into two unequal parts. Add cocoa to the larger piece of dough and knead.
Break the cocoa dough into small pieces and put it over the plums. Wrap the other piece of dough in foil and put it back in the fridge.
Let's get ready. Put the egg whites in a clean, dry bowl. Beat with the mixer until you get a hard foam. Add the sugar, spoon by spoon, and continue to mix until the foam becomes shiny. Add the jelly and mix again.
Put the egg white foam with jelly over the cake in the pan. Take the last piece of dough out of the fridge and break it into small pieces. Place the pieces of dough over the meringue.
Put the tray in the preheated oven at 180 degrees (heating function up and down) and bake the cake for about 50 minutes. Then take it out of the oven and leave it to cool completely. We then cut it into slices and serve it. Good appetite!