Desert Amandina by Gaby
Top: Whisk the egg whites with a pinch of salt and then add the 4 tablespoons of sugar and mix well. Caramelize the 9 tablespoons of sugar, when it gets the color of amber, add water, take great care to steam, leave it on the fire until all the caramelized sugar melts. The yolks are mixed with the oil and the caramelized sugar syrup, be careful mixed very quickly and evenly so that we don't have the surprise to cook the yolks. The sifted flour and baking powder are incorporated into the egg whites, then the yolks mixed with oil and syrup are added. Homogenize with slow movements from bottom to top. Wallpaper the tray with baking paper and pour the composition into the tray, preheat the oven to 175 degrees, then set the function for baking cakes in the electric oven and leave for 40 minutes or until the toothpick test passes. Remove the tray from the oven and allow to cool well.
Syrup: Caramelize the sugar then add water and let it boil until all the caramelized sugar melts, remove from the heat and add the rum essence, let it cool well.
Cream: In a saucepan put the yolks, sugar and milk and put the saucepan on the steam bath, mix continuously until it thickens well, do the classic test, ie take a little cream between two fingers and if a 2 cm thread is formed when detaching the fingers means that the cream is bound. In the hot cream we put the rum essence and we add sifted cocoa and we mix well, we let it cool very well. Separately mix the soft butter until it becomes frothy, when the yolk cream is cold, take a tablespoon of the cream and incorporate it into the butter and mix well, do so until you finish incorporating all the yolk cream.
Assembly: We cut the cooled countertop into 3 layers, I didn't find them equal, but as I said I don't like things too perfect (because you don't have the motivation to go ahead). Place the first top on a tray, syrup well and spread a layer of cream, then place the second top, which you syrup as well (prick the top from place to place, the syrup penetrates better), then spread the rest of the cream and come on top with the last countertop which we also syrup very well. Put the tray in the fridge and the next day we prepare the fondant and glaze it to your liking, it works very quickly because it hardens quite quickly. I made a large part of the fondant with cocoa, I kept it white for contrast when I decorated the almonds.
Let's get to know each other!
It's time to get to know each other! Not on the blog, not virtually, but face to face: me, you, and a delicious menu. Petit Restaurant in Bucharest thought of inviting us to & # 8220Gateli cu Teo & # 8217s Kitchen & # 8221, where I will prepare some of the recipes that had the largest audience but beyond the food I will get to know you, or on some of you. Maybe you already know the location, if not, it's time to do it! Who doesn't want to eat in a place that has as its motto & # 8220Restaurant Petit, not really small, but with a big soul & # 8221?
When and where?
The event (meal, kisses and merriment) will take place THURSDAY, FEBRUARY 11, 2010, at the PETIT RESTAURANT, Str. OLTENI Nr. 3
We are together from 19: 30–20: 00 and until 23:00
How do we make a reservation?
The capacity of the restaurant is 50 seats, so you have to act fast! Reservations can be made starting Wednesday, February 3, ie exactly one week before the evening of cooking and that's because we want you to have time to review your agenda and organize your free time so that you can certainly honor us with your presence.
For reservations send (starting Wednesday, February 3) an e-mail to (leaving your full name, number of people and a phone number on which you will be contacted to confirm the reservation)
What we eat?
to APPETIZER we have one of my favorite dishes: pancakes stuffed with gratin, the cutest and tastiest penguins: olive penguins and a super salad of vegetables from Teo.
MAIN COURSE are Spaghetti Chicken Alfredo & # 8230 delicious pasta, creamy white sauce and grilled chicken!
Again at DESERT, one of the most tried and praised cakes on the blog: Amandina.
The menu price will be fixed, of 50 lei.
I can't wait to meet you and eat something good together! Of course, no one will leave the evening of cooking with Teo empty-handed, we have a little surprise for everyone. Don't forget: Thursday, February 11, Petit Restaurant - have a meeting with Teo.
Xandrinne and her culinary deeds
And it was "Man's Day." Long live us !!
Finally, I also post this wonder, although I have made the recipe several times so far, I take advantage of today's beautiful day, in which we celebrated our men and I post on the blog a wonderful Amandina.
Well, I didn't go wrong with this recipe. I also liked to eat almonds at the confectionery, when I was little, now I'm glad I can make them myself :)
Top (I go on my recipe): 7 eggs, 210 g sugar, 190 g flour, 20 g cocoa, a pinch of salt, vanilla essence.
Syrup: 400 ml water, 150 g sugar, 2 sachets of cappuccino with chocolate
Cream: 200 g butter, 150 g powdered sugar, 3 egg yolks, 2-3 tablespoons cocoa
Glaze: 150 ml liquid cream (whipped cream), 150 g dark chocolate.
For the top, mix eggs with sugar, a little salt and essence for 20 minutes. I incorporate the sifted flour, together with the cocoa, in tranches, mixing lightly, with a wooden spoon, from the bottom up. I pour the composition into a round silicone shape (mine is 26 cm in diameter), level it, lightly hit the shape a few times and put it in the preheated oven, at 180 degrees, for 35 minutes (or until it passes the toothpick test) .
Boil the syrup ingredients for a few minutes and leave to cool.
Mix the soft butter (soft-soft!), Add the powdered sugar, then, in turn, a yolk. At the end I add the cocoa and mix a little more, the cream is fine, frothy.
Heat the whipped cream, add the chopped chocolate and mix until the chocolate melts (without boiling the whipped cream). Let cool slightly.
Cut the top in half, syrup it, fill it with cream and pour the icing on top.
I tried my luck with some chocolate leaves. On top of that, they came out :) (I brushed some leaves with melted chocolate on the ribbed side, put them in the freezer for a while and then carefully detached them from the chocolate).
As I told you, I made the recipe on other occasions.
Who left his mark there.
For Easter I prepared Amandina in a rectangular tray and I served cakes at the cemetery. They were successful, I'm not really sure why: D
Monday, December 5, 2011
Walnut cake, without flour
Don't know what to expect from Santa Claus? Lure him with this cake, maybe he will leave you more presents in his boots: D Otherwise, you will be left to enjoy a fine, tasty dessert. Don't lose :))
What do you say, does the idea make you smile? If so, let's get to work, long talk is human poverty!
Ingredients (I halved the quantities, not being sure what will come out, I show you how I worked - for a bigger cake doubled):
125 g ground walnuts,
100 g sugar,
50 ml water,
1.5 - 2 tablespoons cocoa,
200 g fresh,
raspberries (fruits and grated chocolate for decoration).
I put walnuts, sugar and water in a double-bottomed pot.
I put the pot on the fire (you worked at bain marie, I can do without my pot) mixture.
. until the sugar melts. Let cool.
In the cold composition mix the yolks, vanilla and cocoa.
Separately, whisk the egg whites (possibly with a spoonful of sugar, taken from the total amount), then I incorporate them lightly, mixing from the bottom up, in the composition with walnuts.
I pour the composition into a form lined with baking paper.
. and level. Bake on low heat for about an hour. Take the toothpick test.
I take out the countertop, carefully, after it has cooled (!) On a plate. Put whipped cream, raspberries on top and sprinkle a little cocoa.
. and this is for Santa Claus. Or vice versa?
I was confused. I better go get my boots ready.
It looks great. I hope there is a portion left for me too ..
Quick, quick, it's cooking :)
Do I have another one too, or did I arrive late? I really like it. Pup!
I look perfect! I haven't eaten almonds in a long time!
Thank you Maya, you are pretty.
The perfect one really tasted good, that is, I and my family liked it, but as a "physical" it still has to perfection.
It was hard for me to cut the top right and after I syruped it to the point of refusal as I was asked :)) it was hard for me to spread the cream))
Si ehhh. I know this happens to many people, but every time I have to do these cake phases, I hope it won't happen to me again: D
But it's good that it turned out good. :)
Amandine. bald. mmmm, you conquered me definitively and irremediably.
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One of my favorite toasts is delicious, and if you give me a glass of your wine, I'll be happy: D
Almonds. occupies a place of honor in the hearts of all: X. Your almond looks gorgeous. Many kisses
Ramo, it's cognac, but it's not a problem, we also have wine, so your wish can be fulfilled. )
I agree with you, I really am a real delight!
I also made Catholic Easter :) (a little different, but still amandine): D