Traditional recipes

Dome with fruit and cream

Dome with fruit and cream

We soak the gelatin in the compote syrup. I cut the strawberries into 4 and put a spoonful of sugar on them to soften them a little and to sweeten them, because although they are beautiful and big, they are quite strong and have no taste.

Ouale is separated. Whisk the egg whites. Mix the yolks with the sugar, vanilla, flour, lemon peel and milk and boil over low heat, stirring constantly so that it does not stick.

When the cream is cooked, remove from the heat and add hydrated gelatin. Mix well until all the gelatin is incorporated, then add the beaten egg whites. Put the cream in the fridge and when it has cooled (be careful not to harden it!) Add the whipped cream and the diced fruits.

In the bowl we put food foil and place the pineapple slices, one in the middle and 5 on the walls of the bowl. In the middle of the slices we put strawberry cubes and between the slices we place syrupy biscuits.

Fill the bowl with cream and place a layer of syrupy biscuits on top. Cover with foil and leave in the fridge for a few hours. I left him overnight.


Method of preparation

Rock:
Whisk the egg whites. When the foam is strong enough, add the sugar and continue beating until the sugar is incorporated. Add the vanilla essence, grated lemon peel, the yolks one by one and the raisins.
Bake the powder with lemon juice.
Gradually add the flour and at the end, the baking powder.
The composition will be baked in a cake form greased with oil and lined with flour. Leave it in the oven for about half an hour.

The top prepared the day before, is cut into 3 equal parts that are syruped with pineapple compote.

On the first countertop is placed a layer of fruit cut into small pieces, then whipped cream, again countertop, fruit, whipped cream and finally, the third countertop. Garnish with whipped cream and fruit.

Fruit cake and whipped cream

Whisk the egg whites with a pinch of salt. Then add the sugar and mix until obtained

CREAM WITH CREAM AND FRUIT

Separate the eggs for the countertop. The yolks are mixed with the sugar and vanilla sugar until they double


Chef with knives

Paul Vasile, the golden knife chosen by chef Bontea, saved from being eliminated by chef Scarlatescu. The show was an audience leader

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Chefs with knives 2021. What does Paul Vasile's girlfriend look like from Chefs to Knives. The chef is proud of a gorgeous brunette


Dome cake with fruit and whipped cream

I made this little cake last night, with diplomat cream and I thought of putting it in a bowl, to have a dome shape. If I'm still not very good at decorating it, at least I'll change something else.

We soak the gelatin in the compote syrup. I cut the strawberries into 4 and put a spoonful of sugar on them to soften them a little and to sweeten them, because although they are beautiful and big, they are quite strong and have no taste.
Ouale is separated. Whisk the egg whites. Mix the yolks with the sugar, vanilla, flour, lemon peel and milk and simmer, stirring constantly to prevent sticking.

When the cream is cooked, remove from the heat and add hydrated gelatin. Mix well until all the gelatin is incorporated, then add the beaten egg whites. Put the cream in the fridge and when it has cooled (so that it doesn't harden!) Add the whipped cream and the diced fruits

In the bowl we put food foil and place the pineapple slices, one in the middle and 5 on the walls of the bowl. In the middle of the slices we put strawberry cubes and between the slices we place syrupy biscuits.

Fill the bowl with cream and place a layer of syrupy biscuits on top. Cover with foil and leave in the fridge for a few hours. I left him overnight.


Fruit cake and whipped cream

Preheat the oven to 180 & degC, place the grill in the middle of the oven. Wallpaper with butter and flour, butter and baking paper or non-stick spray a round tray, with a diameter of 20 cm.

Put the two boxes of sweet cream in the freezer until the top is ready.

Mix gelatin with 50ml of water and set aside until the top is ready.

In a large bowl put eggs, milk, oil, sugar, vanilla sugar, lemon peel, vanilla essence. Stir until smooth.

Add flour and baking powder. Stir until we have a homogeneous dough.

Pour the dough into the prepared tray, bake for 30-35 minutes or until it passes the toothpick test.

Let it cool in the pan, then take the countertop out of the pan on a grill and let it cool to room temperature.

Meanwhile, prepare the cream. Beat the whipped cream very cold until it hardens, with the mixer at high speed. Add condensed milk cream.

Melt the gelatin for 10 seconds in the microwave or until it becomes liquid, without boiling. Add the gelatin over the whipped cream. We mix the cream very well.

When the dough is cold, cut it into two equal slices. We line the tray in which we baked the cake with plastic food foil, so that we can remove the cake very easily.

Place a slice of cake in the tray. We syrup with the pear syrup. We also put the mandarins on the counter. Add 2/3 of the cream, level well with a spatula.

Place the second slice on the counter, syrup with tangerine syrup. Decorate with the remaining cream, level with a spatula. Decorate with fruit.


Dome with fruits and cream - Recipes


Ingredient:

1 pandispan vanilla top for cake

For decoration:
5 kiwis for garnish
15 strawberries
1 sachet of red jelly to decorate the cakes
2 tablespoons sugar
250ml water

For cream with peaches:
400g peaches from compote
150g old powder
150ml peach compote juice
2 sachets of gelatin
2 sachets of whipped cream
300ml milk for whipped cream

For strawberry cream:
700g strawberries
220g old powder
250g mascarpone
2 sachets of gelatin
2 sachets of whipped cream
300ml milk for whipped cream

For syrup countertop:
200ml water
80g old powder

Method of preparation:

Preparation of peach cream.
Put the 300ml milk in a bowl, add the whipped cream powder and mix until the whipped cream hardens.

In the resulting whipped cream add the powdered sugar and mix again until completely incorporated.

We open a jar of peach compote. We put the fruit from the compote in a strainer, and we keep the drained compote juice. After the peaches have drained, cut them into cubes.

Put the compote juice in a porcelain bowl, add the 2 sachets of gelatin, mix with a spoon and put the gelatin in the microwave, dissolved, for 1 minute. After removing it, mix it with a spoon until it is homogeneous.

Put the diced peaches in a bowl, add the dissolved gelatin over the peaches, mix and leave to cool for 2-3 minutes, until they are not hot.

Add the whipped cream over the peaches mixed with gelatin and with a spatula mix the composition from bottom to top, lightly, until it is completely incorporated, then put the bowl with this cream in the fridge and quickly grab the second cream.

Preparation of strawberry cream.
Put 300ml milk in a bowl, add the whipped cream powder, the sachet of vanilla sugar and start mixing, until the whipped cream hardens.

Wash the strawberries, remove the stalks and cut each strawberry into 4.

Over the strawberries add the powdered sugar and grind everything with a vertical blender, until you get a liquid sauce.

Put 150ml of water in a porcelain bowl, add the 2 sachets of gelatin, mix with a spoon and put the gelatin in the microwave, dissolved, for 1 minute. After removing it, mix it with a spoon until it is homogeneous.

Pour the gelatin into the strawberry sauce and mix again with the blender.

In the resulting strawberry sauce add the 250g Mascarpone and mix again with the vertical blender, until completely incorporated.

In the resulting composition we add whipped cream and with a spatula we mix the composition from bottom to top, lightly, until it is completely incorporated, after which we put the bowl with this cream in the fridge.

To syrup the top, prepare a cold syrup of 200ml of water and 80g of powdered sugar, which we mix until the sugar dissolves.

Assembling the cake.
We take a round cake tray with removable walls, we put a level of countertop in the tray, we syrup it, according to taste (but not too much, so that it doesn't stick).

Pour the cream with peaches on the first counter (attention, you may still have the cream, this depends on the size of the tray in which you assemble the cake, keep in mind that the tray must also fit the layer of strawberry cream and another level of countertop), spread the cream evenly over the entire surface of the countertop.

Over the peach cream we add the strawberry cream (be careful, be careful to pour only a part of the cream because you will have to add the second top), level it nicely with a spatula if necessary.

Put the second layer on top of the strawberry cream layer, grease it with a layer of the remaining strawberry cream. ATTENTION, after assembling the cake, you will be left with both peach cream and strawberry cream. From these creams you can prepare some delicious cups of Mousse with peaches and strawberries, you can find the recipe here http://gourmandine.ro/retete-creme-budinci-spume/mousse-cu-piersici-si-capsuni/

Finally, we start to decorate the fruit cake to your liking and inspiration. I decorated it with slices of strawberries and kiwi, and I poured red jelly over the fruit.

Dissolve a sachet of jelly to decorate the cakes, mixed with 2 tablespoons of sugar in 250ml of water. The obtained mixture is boiled for 1 min. The resulting jelly is poured over the fruit.

After the cake is assembled, we leave it in the fridge, preferably, from one day to the next. CAUTION, before removing the wall of the tray around the cake, pull the blade of a knife around it so that the cake does not crack.




The complete recipe, in pictures, can be downloaded here: Diplomate cake with fruit and mascarpone (PDF format)


About the original Coupe Jacques & # 8211 according to the confectionery recipe with candied fruit soaked in alcohol

To 500 g of candied fruit (watermelon peels, apricots, cherries) put 250 g candied orange peel, 500 ml of syrup (in which they were entrusted), 150 ml of triple-sec and 100 ml of Jamaican rum . All this was left to soak for 24 hours and then mounted in cups. Once I ate a Coupe Jacques with candied fruit and a lot of alcohol in 1988-89 at a Night Club on the Seaside (I think I was in Olimp & # 8211 Neptune, somewhere opposite the Trattoria) and it cost almost 100 lei ( were bar prices).

As I said above, I made a mix of recipes using both a compote and fresh fruit salad and candied fruit. I did not give up the alcohol mentioned in the recipe that delights this classic dessert called Coupe Jacques. The result was a wow one!

Anyway, our fruit salad is well alcoholized and it with STROH rum so we added over the fruit just some Cointreau & # 8211 see the recipe here fruit salad. But we don't use so much juice at the Coupe Jacques, only the macerated fruit from the salad.

A romantic dessert suitable for a party for two but also for extended meals with family or friends.

From the quantities below there are 6 servings of Coupe Jaques. The report chocolate ice cream to mix macerated fruit and whipped cream is 1 to 1/2 to 1/2. That is, to 100 g of ice cream put 50 g of fruit and 50-60 g of natural whipped cream and sweetened. A portion of Coupe Jacques has approx. 200 g. You can change these proportions and quantities to taste (less ice cream and more fruit, etc.).


Chef with knives

Paul Vasile, the golden knife chosen by chef Bontea, saved from the elimination by chef Scarlatescu. The show was an audience leader

Gina Pistol, emotional photo with her daughter. What little Josephine looks like now: "How fast I grow"

Chefs with knives 2021. What does Paul Vasile's girlfriend look like from Chefs to Knives. The chef is proud of a gorgeous brunette


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