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Venetian cake

Venetian cake


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For this cake, we will separate the eggs.

Beat the egg whites with a pinch of salt until you get a foam, then add the sugar and 1 tablespoon of vanilla sugar and mix until the foam becomes shiny and thick enough.


It's time to add the butter (the butter should be at room temperature to be soft and easy to mix with the other ingredients), cocoa and mix with the mixer. Add the 10 tablespoons (filled) with walnuts and the 6 tablespoons with flour. The baking powder is dissolved in a little lemon juice and poured over the composition, stirring with a spoon from the bottom up.

Place the resulting composition in a tray, on baking paper, bake in the preheated oven for 20 minutes on medium heat.


During this time, we will take care of the yolks. Mix well with the remaining 6 tablespoons of sugar until you get a cream. When the sugar dissolves, the cream turns white.

Remove the tray from the oven, add these yolks, stretching well, then put the tray in the oven for another 20 minutes.

In total, the tray can stay in the oven for up to 35-40 minutes.


Remove the tray from the oven and we can grate the chocolate over the cake. We get about 20-22 cakes (even more, it depends on how we cut it)

Serve cold.


Good appetite!

If you liked my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.com/2016/03/prajitura-vieneza-3.html


Venice cake

For this cake, we will separate the eggs.
Beat the egg whites with a mixer until you get a foam, then add the sugar and 1 tablespoon of vanilla sugar and mix until the foam becomes shiny and thick enough.

It's time to add the butter (the butter should be at room temperature to be soft and easy to mix with the other ingredients), cocoa and mix with the mixer. Add the 10 tablespoons (filled) with walnuts and the 6 tablespoons with flour. The baking powder is dissolved in a little lemon juice and poured over the composition, stirring with a spoon from the bottom up.
Place the resulting composition in a tray, on baking paper, bake in the preheated oven for 20 minutes on medium heat.

During this time, we will take care of the yolks. Mix well with the remaining 6 tablespoons of sugar until you get a cream. When the sugar dissolves, the cream turns white.
Remove the tray from the oven, add these yolks, stretching well, then put the tray in the oven for another 20 minutes.

In total, the tray can stay in the oven for up to 35-40 minutes.

Remove the tray from the oven and we can grate the chocolate over the cake. We get about 20-22 cakes (even more, it depends on how we cut it)
Serve cold.


Viennese veal snitel, Austrian recipe

Viennese veal snitel made from an old Austrian recipe. Original and Venetian or Italian recipe? Viennese schnitzel: a fragile, juicy, well-seasoned schnitzel, in a crispy crumb crust. Recipe video.

I think there are few people who don't like a juicy, tender, well-seasoned snitel in a crispy shirt & # 128578

I tell you honestly that my family loves them, they make 1 kg of meat or fish and the wind blows immediately.

I am even reproached for not knowing how to make snacks, because what I do creates addiction and is not saturated with only 1-2 pieces. He would miss the snails non-stop. & # 128512

Snitel is coming

Viennese snail is a fine slice of tender veal, in a breadcrumbs, fried in lard. The old recipe mentions frying in butter or lard, over low heat (on the edge of the cooking machine), as it is also mentioned in the old Romanian cookbooks (Buna Menajera, published in Galati, in 1871 by Ecaterina Steriady Comsa).

Viennese schnitzel was the basis of a controversy between Italian and Austrian cuisine, as well as the famous French croissant & ndash story here , in fact it is of Venetian origin and not Austrian.

Italians, who have a real cult for food and follow their traditional recipes, say that Viennese snail is a variant of the preparation Milanese cutlet. He was brought to Italy by Josef Radetzky when he returned after a long stay in the Lombardo-Veneto region.

The Austrians say that, in fact Milanese cutlet is a version of the Viennese schnitzel, created by the inhabitants of Milan when the region was under Austrian rule. The controversy ended when the historian Romano Bracalini, in the paper L & rsquoItalia prima dell & rsquoUnit & agrave (1815-1860), stated, in the chapter Usi e costumi a tavola, that a document dating from 1148 tells of a feast where these slices of meat were served in crust.

Radetzky was married to an Italian noblewoman, Strassoldo, and ordered his cooks to learn how to cook slices of meat in this way, so they have been cooking in Milan and Vienna in similar ways ever since.

Viennese snails can also be made from poultry or pork, but the original recipe was made from veal. I was in Vienna for a few days this year (in June, when I turned 25). Everywhere I found only chicken, turkey or pork snails, nowhere beef.

More or less tasty, everywhere, but huge. I ate the biggest and best snitel at the Figlm & uumlller restaurant. Huge, as the plate (30 cm) very tasty. I couldn't eat half of it, of course. Huge sea, but very tasty.


Mosaic cake with walnuts and shit assembling the cake

  • We need a plate on which we put a wafer sheet but not before greasing a little with stability cream.
  • Put half of the cream and spread it lightly over the entire surface of the wafer sheet and then put the top.
  • We put the remaining cream and distribute it on the whole surface of the countertop, after which we cover it with the wafer sheet.
  • I melted a little chocolate to decorate the cake, this is optional. I put the cake in the fridge for 2 hours after which it can be cut and served. Mosaic cake with walnuts!

Brigadeiro cake is a superlative cake, from wet and chocolatey to satin cream and stray sparks of chocolate ornament candy. That's the taste. But Brigadeiro cake also excels in terms of appearance, whether you want to cut it into squares, rhombuses or rectangles, this cake will make waves.

Tosca cake is a delicious cake with poppy seeds, vanilla cream and chocolate glazed cookies. It is a very good cake that I highly recommend with Opera Cake, Dobos Cake and Coca Cola Cake.

Parliament Cake is one of the best cakes I have ever tried. It is a very popular homemade cake and that, rightly so. sensational.

Fanta Cake with orange juice in 6 variants to help you find your favorite Fanta Cake. Whether it's Fanta cake in a jar, Fanta cake with cottage cheese, Fanta cake without baking or Fanta cake with cheese and orange juice.

So, the Mosaic cake with walnuts or the wafer cake with shit and walnuts is one of the best homemade cakes. Learn how to make this delicious cake. And if so far I have not convinced you that this cake is prepared quickly and easily, I leave you the recipe in video format.


Over 50 Christmas & New Year Cake Recipes & # 8211 Natural Ingredients

Generally, cakes are made with walnuts, poppy seeds, jam or jam, hazelnuts, almonds, chocolate, etc. There are cakes that last well over time (at least 1 week) so we can prepare them 1-2 days before Christmas and we have them for New Year's Eve.

We don't really make perishable cream cakes that require refrigeration. Most creams are butter-based and heat-processed so that the cakes can be kept in the cool pantry. Cookies and croissants are getting younger every day. Here you see slices of Jerbo cake, Linzer cookies and Raffaello candy homemade (these are "new" and stored in the refrigerator).

Moreover, we also make Christmas cakes: Grill Cake, Doboș cake, walnut cake or chocolate and so on We also make cakes but they do not represent the "holiday dessert". I'll leave you more here fluffy cake recipes.

Of course you don't have to do them all but select 3-6-9 kinds of Christmas cakes from the list below. They are more expensive cakes but also cheaper, for all pockets. In the current situation (pandemic covid 19) we can no longer make large meals with many guests so we will have to adjust the amounts of food so as not to waste.

Don't forget the needy and the poor and give them a little of your abundance or a little.


Viennese cake - Bordea Vironica

Top ingredients: 7 eggs, 7 tablespoons sugar, 7 tablespoons flour, 1 baking powder.

Cream: 1l milk, a lemon, 3 tablespoons coconut, 7 tablespoons flour, 350g sugar, 100 g powdered sugar, 200 g margarine, 300 g chocolate rolls.

Caramel: 300 g sugar, 100 ml water.

decoration: grated chocolate.

countertop - beat the egg whites hard together with the sugar, then gradually add the flour mixed with the baking powder and bake two sheets like a roll.

Cream - Boil the milk together with the sugar and flour, stirring constantly to avoid lumps, then let it cool.

Separately, rub the margarine (at room temperature) together with the powdered sugar and add it over the sour cream, which must be completely cold.

Then add the coconut, lemon juice and peel and mix well.

Assembly - Make two sheets of roll and glaze them with caramel sugar quenched with water.

After the caramel has hardened, add a layer of cream.

Place the rolls next to each other, put the second layer of cream, then place the last sheet with the caramel towards the cream.

Cover the cake with a layer of cream and grate the chocolate on top.

Leave it to cool overnight until the caramel melts and the cake can be cut.


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Viennese salad with marinated herring

A salad consistent and full-bodied that takes the place of the hall, and the main course, at an unpretentious lunch or dinner. Inspired by Rick Stein's extended weekend in Vienna.

What do you need?

  • 5 - 6 white potatoes, suitable in size, boiled in their skins
  • 1 box (500 g) marinated herring with vegetables (or two stalks of marinated herring - about 300 - 350 g)
  • 2 tablespoons of white, boiled, canned beans (although the Viennese put something like this in their salad, I thought my salad was loaded enough and gave up this ingredient)
  • 2 pickled cucumbers (either in vinegar or brine), well drained and cut into small cubes
  • 1 tablespoon capers
  • 2 hard boiled eggs
  • 1-2 tablespoons of mayonnaise
  • 1-2 tablespoons of fermented cream
  • 1-2 teaspoons of mustard
  • 1-2 tablespoons of freshly grated horseradish
  • ½ bunch of fresh, finely chopped dill
  • Salt and pepper - to taste.

How do you proceed?

Boil the potatoes in their skins in salted water for about 15 to 20 minutes (since the water starts to boil). They are boiled when the fork easily penetrates them. Drain them, let them cool then peel them and cut them into quarters in length. If they are larger, cut each quarter in half.

To make them hard, but not cracked, boil the eggs in cold water and let them boil for 5 minutes, timed since the water starts to boil. Then cool them under running cold water and peel them.

Drain the marinated herring well and cut it into pieces about the size of the potato pieces.


If you used herring with vegetables, recover the onion and carrot and cut them into small pieces.


In a large bowl, place the pieces of herring, onion, carrot, pieces of potato, diced cucumbers and capers. Season with salt and pepper. I recommend that you do not add too much salt.



Add the mayonnaise, cream and mustard, then mix everything lightly.


Place the boiled eggs cut in half on top and generously sprinkle with the grated horseradish.


Add the chopped dill, just the same, without stinging. Cover the bowl with cling film and refrigerate for at least 30 minutes before serving. The colder the salad, the better the flavors of the ingredients blend.


Ingredients Tafelspitz & # 8211 Viennese beef broth recipe with vegetables

meat and soup:

  • 2 pieces of beef broth weighing 300-350 gr / piece (or gluteobiceps muscle, if you have where to get it)
  • 150 grams of onion (1 large onion)
  • 2 large carrots (250-300 grams)
  • 80 grams of celery & # 8211 root
  • 1 strand of parsley & # 8211 root (150 grams)
  • ½ link of green parsley
  • 1 tablespoon grated salt
  • 3 liters of water
  • optional: 5-6 peppercorns, 2 bay leaves

vegetables for garnish:

  • horseradish sauce with horseradish: 1-2 sour apples, 1-2 tablespoons freshly grated horseradish (or to taste), 1 teaspoon of honey, lemon juice, salt to taste
  • ½ serving of dill sauce (see recipe)
  • ½ portion of cherry sauce (see recipe)

How to prepare Tafelspitz & # 8211 Viennese beef broth recipe

1. As I was telling you, for practical reasons, I chose to cook Tafelspitz, along with the delicious beef soup that resulted in multicooker. As I explained below, it is cooked in the classic pressure cooker, which I gave up because it was very old, inherited from my grandmother, and because the multicooker has many more functions, for which I would need many more. vase. Obviously, if you don't have a multicooker or a pressure cooker, you can cook everything on a very low heat on the stove. It will last & # 8230 how long it will last, depending on how stubborn the cow you use turns out to be. How to prepare for this last option is described step by step in the soup recipe beef clear.

So, we clean and wash the vegetables, prepare the meat and the pot in which we will prepare Tafelspitz.

2. I put the vegetables for the soup in the pot, I added the meat and a few sprigs of parsley. I added cold water over the ingredients for Tafelspitz. I got exactly 3 liters. It should cover the ingredients and, if you prepare the food in the pressure cooker or in the multicooker, no more water is needed, because no drop evaporates.

3. I added salt from the beginning and, if you don't have anyone against it, add the peppercorns and the bay leaf from the beginning.

4. I closed the appliance with the lid tight and set it to the stew function for 50 minutes. That was all, the beef broth for Tafelspitz cooked perfectly in this short time, no more was needed.

5. While the brine was boiling, I kept the carrots and potatoes cleaned for garnish in cold water, to prevent the potatoes from oxidizing and to remove more from the starch.

Beef soup and cooking vegetables for garnish

6. After 50 minutes, I turned off the appliance and depressurized it completely before opening it. In the pot, the meat is tender, the liquid turned into a clear and concentrated soup, although I did not remove the foam at all. The vegetables are too cooked to serve as a garnish, but no baths, I'll use them for another purpose. I usually add the chopped vegetables to the soup (even in the meatballs).

So, immediately, I took out the meat with a whisk and put it on a plate. We have to work very carefully, not to break the pieces, being very young. I added 1 tablespoon of hot soup over the meat, so that it doesn't sit on the ground. I wrapped the tray and kept it warm. I also took the vegetables out of the soup and set them aside.

7. I strained the beef soup through a thick sieve and collected it separately in a pot. As you can see below, there are almost no impurities left in the sieve, the soup is so clear!

8. Immediately, I put the vegetables for the garnish in the multicooker bowl. The potatoes, which I chose about the same size, I left whole. Instead, I cut the carrots into slices about 3 cm thick. Thus, they will all be ready at the same time. I covered the vegetables with hot soup, put the lid on and set the appliance to the stew function for another 10 minutes.

9. Meanwhile, I seasoned the soup to taste and added to it the noodles, which I boiled very little. With a drop of chopped green parsley sprinkled on top, the most delicious beef soup came out!

Sauces

10. While the vegetables were cooking, I quickly prepared, in two separate saucepans, the dill sauce and the cherry sauce. You can find the recipes by clicking on the pictures below.

Apfelkren & # 8211 cold apple sauce with horseradish

11. This sauce is made very quickly and matches Tafelspitz like our little Romanian mustard. First, I squeezed the lemon well, passing it through a sieve, to get rid of the seeds. As soon as I had the lemon juice, I cleaned the apples and passed them through the finest sieve. I immediately added the lemon juice over the grated apple and mixed well.

12. I cleaned and grated on a fine grater and horseradish. You can put 1-2 tablespoons of horseradish, depending on how fast you like the sauce to be.

13. Mix the finely grated apple (almost like a puree, if necessary we can process a little ½ of the amount of grated apple), with the lemon juice that could remain in the bowl, with the grated horseradish, honey and salt to taste. The sauce must be balanced by sweet-salty-sweet and the spice according to everyone's taste.

SERVE

Once the vegetables were boiled, I depressurized the multicooker and took them out with the foamer on the plate, next to the two pieces of radish kept warm. I sprinkled everything with chopped green parsley and served the Tafelspitz dish immediately, along with the three prepared sauces. And as it has been more difficult to travel lately, Sunday lunch helped us feel like in a nice city-break in Vienna! A real delight that I hope you try too!


Video: Venetian Snares- Who Wants Cake?


Comments:

  1. Macelroy

    Bravo, it's just another sentence :)

  2. Carlton

    I agree with all of the above-said. Let us try to discuss the matter. Here, or in the afternoon.

  3. Stanwode

    I am final, I am sorry, but this answer does not approach me. Who else, what can prompt?

  4. Tobei

    It is true! I like this idea, I fully agree with you.



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