Pear cake without baking

Pear cake without baking

INGREDIENTS
Oatmeal 80 g
Dark chocolate 80 g
Walnut 50 g
Refined vegetable oil 1 tbsp.
For syrup:
Pear 400 g
Water 400 ml
Sugar 100 g
Cinnamon stick to taste
For gelatin layer
Gelatin 10 g
The juice of half a lemon to taste
For Swiss Meringue
Icing sugar 80 g
Egg whites 2 pcs
Gelatin 5 g
Blue grapes for decoration
Sunflower seeds 50 g
Butter 60 g
Sugar 70 g


Cooking Pear Syrup
Melt sugar until brown, fill with water, add cinnamon, pears and cook for half an hour.


Cooking cake
Brown the nuts in a hot dry frying pan, add the seeds and oatmeal. Gradually pour sugar and mix so that it is evenly distributed throughout the mixture and melted.
In melting sugar, add 30 g of butter in small portions. Fry the mixture, stirring until sugar is melted. Set aside a quarter of muesli for decoration.
Melt the chocolate in a water bath along with the rest of the butter and vegetable oil. Mix with the main part of warm muesli. We spread them to the bottom of the form, forming a cake. And send the form to the freezer for 10-15 minutes.


Gelatin layer preparation
Soak gelatin in cold water, and then dissolve in hot pear syrup.
Add lemon juice and cool the jelly in an ice bath. Pear cut into cubes and spread on a cooled cake. Pour pear jelly on top. We send the cake for 20 minutes in the refrigerator.


Swiss Meringue Cooking
To prepare the Swiss meringue, egg whites are intensively beaten with icing sugar in a water bath for about three minutes.
When the protein becomes warm, and the mass increases in volume, we carefully transfer the mixture to a blender.
Whisk. Add warm gelatin (pre-soak the gelatin in cold water, and then warm it up). We spread the layer of meringue on the frozen gelatin layer.
We put the cake in the refrigerator for one hour.
Decorate the finished cake with melted chocolate, slices of pears and granola.

Pear cake without baking
Pear cake without baking

The most delicious nougat

The most delicious nougat

INGREDIENTS
250 g of a mixture of different completely peeled nuts
200 g honey
125 g sugar
1 large egg protein
1 tsp vanilla extract
zest of half a lemon
vegetable oil


STEP-BY-STEP COOKING RECIPE
Step 1
Prepare a rectangular shape for the turron: cover with baking paper and coat with vegetable oil.
Step 2
Preheat the oven to 160 ° C, pour the nuts on a baking sheet in an even layer and fry in the oven, stirring a couple of times, 10 minutes.
Step 3
Pour honey into a saucepan, put on a small fire, bring to a boil, pour sugar and cook to 120 ° C. Beat the protein in a lush foam. Continuing to beat, pour hot honey syrup into a thin stream.
Step 4
Stir in nuts, zest, vanilla extract and put the resulting mass into the prepared form, smooth, tamping lightly. Put another sheet of oiled paper on top and leave it in a cool place until it hardens, 4-6 hours.

The most delicious nougat
The most delicious nougat

Christmas trees with poppy seeds

Christmas trees with poppy seeds

INGREDIENTS
Poppy — 200 gr.
Milk — 200 gr.
Honey — 50 gr.
Sugar — 50 gr.
Butter — 50 gr.
Puff yeast dough — 500 gr.
multicolored glaze and edible topping for decoration

STEP-BY-STEP COOKING RECIPE
Step 1
Scald scalp with boiling water and leave for 15 minutes, repeat this 3 times. Strain 3 times, add milk and cook, until the milk is completely evaporated
Step 2
Add honey, sugar and butter, mix. Remove from the stove, cool. Grind in a blender to a paste.
Step 3
Roll the puff pastry thinly and make 2 forms of Christmas tree from it, fill with poppy seeds and pinch the edges.
Step 4
Bake in the oven at 180 ° C, 10-12 minutes or until golden brown. Garnish with icing and topping.

Spicy baskets with dried fruits

Spicy baskets with dried fruits

INGREDIENTS
450 g flour
50 g sugar
300 g butter 82.5% fat
2 egg yolks
0.5 tsp sea ​​salt
For filling:
250 g apples
225 g small light raisins
110 g small dark raisins
110 g large light raisins
30 g candied cherries
50 g candied orange peel
115 g butter
grated zest and juice of 1 lemon
115 g sugar
50 ml of whiskey or rum
grated nutmeg
1 tsp mixtures of ground cinnamon, cloves, cardamom, ginger powder

STEP-BY-STEP COOKING RECIPE
Step 1
Finely chop the candied fruit for the filling. Melt the butter. Peel and grate the apples. Mix all the ingredients of the filling, cover and leave for 12 hours. Stir from time to time. If the mixture looks dry, add grated apples.
Step 2
For baskets, sift flour and salt into a bowl, add sugar, mix. Cut cold butter into cubes with a side of 1 cm, add to flour and grind with flour with your fingers to the state of crumbs. Collect the crumbs with a slide, make a recess — a «well», put the yolks and 2 tbsp. l water. Mix until smooth. Wrap the dough in a film and put in the refrigerator for at least 30 minutes.
Step 3
Roll out the dough between two sheets of baking paper into a layer of 5–7 mm thick. Cut circles with a diameter equal to the diameter of the molds (for tartlets or for muffins). Put the dough in the molds and gently press it to the bottom and sides. Lay out the filling. Place the decorations from the remaining dough on the filling: circles, asterisks, etc.
Step 4
Bake in a preheated oven to 180 ° C until slightly golden brown, about 20 minutes. Cool in shape for 5 minutes, then transfer to a wire rack. Serve warm or cool.

Spicy baskets with dried fruits
Spicy baskets with dried fruits

Christmas gingerbread cookie

Christmas gingerbread cookie

INGREDIENTS
1.25 kg flour
500 g of dark honey or herbs
360 g butter (fat content 82.5%)
250 g brown sugar
50 g of peeled ginger root
50 g sugar-free cocoa powder
2 yolks
1 orange (remove the zest)
1 lemon (remove the zest)
3 tbsp roma
2 tsp baking powder
2 tsp ground cinnamon
1-2 tsp ground cloves
1/2 tsp ground cardamom
1/4 tsp anise seed
1/4 tsp salt

STEP-BY-STEP COOKING RECIPE
Step 1
Cook the dough. Put honey, sugar and butter in a separate container. Put in a water bath and warm, stirring constantly, until sugar is completely dissolved. The mixture should not boil.
Step 2
When the sugar has dissolved, add all the spices, cocoa powder, orange and lemon zest. Stir and remove the container from the water bath, allow the mixture to cool to a temperature not lower than + 68 ° C (hot, but not scorching mixture).
Step 3
Sift flour, baking powder and salt into another container. When the mixture has cooled slightly, add a portion of the flour and knead the dough thoroughly. Cool again a little, and then add the yolks, rum and knead the dough well with your hands. No need to strive to mix all the flour. The dough should be dense and elastic. It will be slightly sticky. Collect the dough in a ball, wrap in cling film and put in the refrigerator for 6-8 hours.
Step 4
Preheat the oven to 220-240 ° C. Cover a large rectangular baking sheet with baking paper.
Step 5
Roll out the dough into a layer 3-5 mm thick on a desktop sprinkled with flour. Cut the figures out of the dough using cookie cutters. Put the figures on a baking sheet. Or, roll out the dough on a baking sheet, cut out the figures, and then remove excess dough from the baking sheet.
Step 6
Bake cookies in a preheated oven for 7-9 minutes. Be careful not to dry. Gingerbread cookies (like gingerbread cookies) do not become dense and crunchy during baking. If the cookie has risen slightly and browned from the edges, it is ready.
Step 7
Remove the pan from the oven. Allow the cookies to cool, and then remove them and place them in a single layer on a flat surface so that it does not deform. If the finished cookie spreads slightly around the edges during baking, cut off the bumps with a knife while the cookie is warm.

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