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Dragobete cake


The oven is heated to 190C. I wallpapered with oil and flour (not like me ... because I forgot about flour: D) a round shape (I used a cake, with a hole in the middle - I got a cake inaaaalt: D).

Countertop:

Beat the egg whites with a pinch of salt, then add the sugar and mix until the composition becomes shiny and sticks to the blades of the mixer. The yolks are added one by one, then the melted chocolate on a steam bath, and at the end we incorporate the flour - previously mixed with baking powder and ground almonds - with light movements from top to bottom, with a large spoon.

Pour the composition into the mold and keep in the oven until it no longer sticks and passes the toothpick test. When it is ready, the top taken out of the oven is kept in shape for another 5 minutes, then it is carefully turned over on a grill where it cools completely.

Cream:

Mix the whipped cream to the right consistency, then add the cream cheese and jam and mix well.

Syrup:

Melt the sugar in water over high heat, then add the hot chocolate sachets. When they have dissolved, keep the syrup to cool.

Glaze:

Melt the chocolate and butter in a whipped cream on a steam bath. The icing is kept cold for 5 minutes, but not more, otherwise it hardens.

Assembly:

Cut the top into three, syrup well and fill with cream, including above the last layer of top. Place the slices of waffles over which the icing will flow, then decorate with the rest of the candies & co.

For the "fairy hair", caramelize the sugar and with a teaspoon take a little and pull in a thin thread around the cake. The hotter the caramel, the thinner the thread. The rest of the caramel is poured on a wooden surface and broken.


And because it is a special occasion, I want to remind all chefs some stanzas from the most beautiful Romanian poetry:

Luceafarul - Mihai Eminescu


"(...) From the shadow of the towering vaults

She steps up and straightens him

Near the window, where in the corner

Luceafărul is waiting.

He looked out over the sea

Rise and shine,

On the moving paths

Black ships lead.

He sees him today, he sees his hands,

Thus the desire is ready;

He again, looking for weeks,

He loves his daughter.

How she leaned on her elbows

Dreaming of her temples

Of his longing and heart

And his soul fills.

And how alive he lights

In any jump,

To the shadow of the black castle

When she'll show up. (...) "

"Love is not a bargain: I love you because you love me. Love is a certainty: I love you because I love you." Liviu Rebreanu ("Jar")

The recipe participates in the "Sweet Romania" challenge


Dragobete, the patron of Romanian love

Dragobete is a lesser known holiday, even if it is purely Romanian. Valentine's Day, the holiday imported from the Americans, is much more popular.

"Although it is a fixed date holiday, there are zonal variations that take place on different dates. It's called the Spring Head. It is not known who this Dragobete is. In some legends he appears as the son of Baba Dochia, in others he has the quality of Lăzărică's brother-in-law who died of longing for pies.

However, he is young and, being young, he is the protector of love and lovers. Kind of like Valentine's Day. He was compared to Eros and Cupid. The birds mate with Dragobete and start to make a nest. Girls and boys go to the forest to collect snowdrops and collect water from the unmelted snow ", writes Irina Nicolau in & # 8222The Guide to Romanian Holidays & # 8221, quoted by the National Museum of the Romanian Peasant.

He is considered the patron of love and the opener of spring. Legend has it that he is a mischievous and capricious spirit whose goodwill you must earn.

Tradition says that girls who are not kissed on this day will be alone all year round. Thus, Dragobetel's mission is to find and kiss even those girls who are not beautiful.

This year, Dragobetele will fall on a Wednesday, when most people go to work, but in the evening it is a good holiday for couples in love.


Dragobete Cake - Recipes

The celebration of youth and love is Dragobetele. So we celebrate it as we Romanians know, that it is only our holiday. And it would be good if we take into account this day and not another, which comes from another world. That's how I am more eager for what we Romanians have, that WE HAVE! The cake is for a Dragobete, I just made it with a lot of love and soul, as I usually say in everything I prepare. This time I used chocolate ganache cream and strawberry mousse cream. If love is still floating in the air, then to taste it, that is, strawberries are fragrant hearts that go straight to the soul. The cake weighs 2.5 kg

Countertop ingredients:

  • 6 eggs
  • 12 tablespoons sugar
  • 9 tablespoons flour
  • 3 tablespoons cocoa (quality)
  • 130ml oil
  • 120ml water
  • 2 pinches of salt
  • an envelope with baking powder
  • vanilla
  • rum

Ingredients for chocolate ganache cream

  • 200g quality chocolate
  • 300ml liquid cream
  • 1lg with rum

Ingredients for strawberry mousse cream:

  • 2 eggs
  • 200g sugar
  • 100ml milk
  • 4 tablespoons strawberry jam
  • 200ml liquid cream
  • 10g gelatin

Countertop preparation method:

  • 1. I beat the egg whites with a pinch of salt and I added half of the amount of sugar, ie 6 tablespoons.
  • 2. I rubbed the yolks with 6 tablespoons of sugar until the composition turned white, then I poured the oil and continued rubbing like mayonnaise, then I put vanilla, rum and flour mixed with baking powder alternating with water.
  • 3. I mixed the egg white foam with the yolk composition and divided the composition in two.
  • 4. I baked two countertops, because the heart-shaped silicone tray does not allow me a larger composition than that.
  • 5. After cooling, I cut the tops into 3 parts each, but I filled only 5 parts because the cake would have come out too high.


How to prepare chocolate ganache:

  • 1. I heated the cream on the steam, close to boiling and I added the chocolate. I mixed the composition until the chocolate completely melted.
  • 2. After cooling completely, I beat the composition with the mixer until it changed color and doubled in volume. I finally put a spoonful of rum.

How to prepare strawberry mousse:

  • 1. I rubbed the whole eggs with the sugar, I put the milk in the jam and I boiled it on the steam until the sugar melted.
  • 2. I took the bowl off the heat and added the gelatin soaked in a spoonful of water. Due to the heat it melted.
  • 3.After complete cooling I added the cream.

The rest means assembly and decoration according to everyone's liking.


Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Dragobete Cake - Recipes

The celebration of youth and love is Dragobetele. So we celebrate it as we Romanians know, that it is only our holiday. And it would be good if we take into account this day and not another, which comes from another world. That's how I am more eager for what we Romanians have, that WE HAVE! The cake is for a Dragobete, I just made it with a lot of love and soul, as I usually say in everything I prepare. This time I used chocolate ganache cream and strawberry mousse cream. If love is still floating in the air, then to taste it, that is, strawberries are fragrant hearts that go straight to the soul. The cake weighs 2.5 kg

Countertop ingredients:

  • 6 eggs
  • 12 tablespoons sugar
  • 9 tablespoons flour
  • 3 tablespoons cocoa (quality)
  • 130ml oil
  • 120ml water
  • 2 pinches of salt
  • an envelope with baking powder
  • vanilla
  • rum

Ingredients for chocolate ganache cream

  • 200g quality chocolate
  • 300ml liquid cream
  • 1lg with rum

Ingredients for strawberry mousse cream:

  • 2 eggs
  • 200g sugar
  • 100ml milk
  • 4 tablespoons strawberry jam
  • 200ml liquid cream
  • 10g gelatin

Countertop preparation method:

  • 1. I beat the egg whites with a pinch of salt and I added half of the amount of sugar, ie 6 tablespoons.
  • 2. I rubbed the yolks with 6 tablespoons of sugar until the composition turned white, then I poured the oil and continued rubbing like mayonnaise, then I put vanilla, rum and flour mixed with baking powder alternating with water.
  • 3. I mixed the egg white foam with the yolk composition and divided the composition in two.
  • 4. I baked two countertops, because the heart-shaped silicone tray does not allow me a larger composition than that.
  • 5. After cooling, I cut the tops into 3 parts each, but I filled only 5 parts because the cake would have come out too high.


How to prepare chocolate ganache:

  • 1. I heated the cream on the steam, close to boiling and I added the chocolate. I mixed the composition until the chocolate completely melted.
  • 2. After cooling completely, I beat the composition with the mixer until it changed color and doubled in volume. I finally put a spoonful of rum.

How to prepare strawberry mousse:

  • 1. I rubbed the whole eggs with the sugar, I put the milk in the jam and I boiled it on the steam until the sugar melted.
  • 2. I took the bowl off the heat and added the gelatin soaked in a spoonful of water. Due to the heat it melted.
  • 3.After complete cooling I added the cream.

The rest means assembly and decoration according to everyone's liking.


Mix the yolks with the sugar until it becomes frothy, add flour, mix with the beaten egg whites, add baking powder. Pour into a tray lined with baking paper and bake for 40 minutes, depending on the oven.

The yogurt is mixed with the gelatin that was kept on the baimain, after which it is mixed with the whipped cream and the sour cherries squeezed from the juice are added.

Cut the top into three sheets, boil the syrup until the sugar has melted and then cool.

The tops, once syruped, will be greased with yogurt cream, and I usually keep it until the next day in the form of baking and wrapped in transparent food foil, after which I catch the moment when no one is home to decorate it so that it will be as surprising as possible. big.

Valentine's Day cake is served in the evening, after a romantic dinner :).


Dragobete Cake - Recipes

This cake combines three flavors that I really like: chocolate, walnut and orange. I hope he will conquer you too!

Ingredients

Wheat:
4 medium eggs
130 g sugar
120 g flour
100 g ground walnuts
3 tablespoons oil
vanilla essence
finely grated peel from an orange
Cream:
300 ml liquid cream
200 g of dark chocolate
1 tablespoon black cocoa
1/2 ampoule of rum essence
grated peel from an orange
Syrup:
500 ml of water
225 g of sugar
1/2 ampoule of rum essence

Method of preparation

First prepare the cream: put on low heat the liquid cream with the broken chocolate in pieces, then add the cocoa, the rum essence and the grated orange peel movies for free. Stir until everything becomes a fine cream. Refrigerate, then in the freezer to gain consistency.

For the top, mix the whole eggs with the sugar until they turn white, then add the oil, the essence and the grated orange peel and mix the minecraft testversion kostenlos herunterladen. Sift the flour and add it together with the walnuts. Mix everything well. Pour the composition into a removable shape with a diameter of 18 cm lined with baking paper TV shows for free. Bake at 180 degrees up / down heating for about 25 minutes. For safety, the toothpick test is performed. Leave to cool and cut into 3 slices.

For the syrup, caramelize the sugar, then quench with water and simmer until the sugar is completely dissolved. The rum essence is added only after I put the pot on the fire. Cools.

Assembly: soak the sheets placed on 3 plates, and the thick cream is foamed a little with the herunterladen mixer.

The shape in which I baked the countertop is lined with plastic wrap, then put the first countertop, half cream, the second syrupy countertop, the other half cream and on top the last slice of countertop (all face down because the cake will overturn ) movies on netflix.

Leave it to cool until the next day when it is turned over on a plate and decorated according to your imagination.


Ingredient:

For the countertop: 4 eggs, 4 tablespoons sugar, vanilla essence, 4 tablespoons flour, 100 g starch, one sachet of baking powder

For the cream: 4 yolks, 4 tablespoons whiskey, 4 tablespoons sugar, 2 sachets of cappuccino, one sachet of gelatin, 500 ml of liquid cream, a box of Mascarpone cheese, 2 teaspoons of nes, vanilla sugar, coffee beans for decoration.

Method of preparation:

- Heat the oven to 3-4 (175 degrees) and line a cake form with baking paper
- the top is made as follows: the 4 eggs are beaten with the mixer with the 4 spoons of sugar and vanilla
- Mix starch, flour and baking powder
- pour the flour mixture over the eggs and sugar and mix well
- the composition is poured into a cake and baked for 20-25 minutes, until it gets a golden, beautiful shade
- when it's ready, take the top out of the cake and leave it to cool, then cut it into 2 or 3 slices horizontally, depending on how big it came out
- prepare a pot of water and another pot in which you put the yolks, the 4 tablespoons of whiskey and sugar and mix in a bain-marie. Add a sachet of cappuccione and leave to cool
- gelatin soaked in cold water and then dissolved on fire (not boiled, as it loses its properties!) is added to the above composition
- Put in coffee cream and Mascarpone cheese and liquid cream, beaten beforehand with the mixer, according to the instructions on the box

- for the syrup that will soften the top you can boil a little water, with nes, vanilla sugar and whiskey
- the first part of the countertop is placed on a plate, it is syruped with the mixture of water, nes and whiskey and then pour a part of the cream on top
- place the second countertop and syrup, then put the rest of the cream (if you cut the countertop in 3 you can put the third one on top)
- leave the cake in the fridge for at least 8 hours
- garnish with whipped cream, nes, ground coffee or coffee beans.


For the cake with sour cream and walnut foam, the top is made as follows: from melted butter (margarine) on a steam bath, sugar, 2 egg yolks, grated lemon peel and vanilla sugar, baking powder extinguished and the flour is made into a soft and crumbly dough.

We line a high-walled tray with baking paper. We place the top in the tray, pressing it by hand so that it covers the bottom of the tray and is lifted on the walls of the tray. Patiently press the dough to make sure the layer is about equal in thickness. We insist especially on the wrists of the tray so as not to leave on the edges of the cake a too thick layer of biscuits. Prick the dough with a fork, and leave the tray to rest.


For the Dragobete cake cream:

Beat the egg yolks with the sugar, vanilla sugar and orange juice. When we have obtained a rich foam, we introduce in turn the contents of the three packets of pudding. At the end, add the sweet cream and mix vigorously. We will get a frothy, thick and airy cream, which we put in the tray over the spread top.

Walnut foam: beat the 6 egg whites with a pinch of salt. After the egg whites have hardened, add the sugar and continue mixing until the sugar melts. Grind the walnuts, which we add in the egg white foam, stirring from top to bottom without a mixer, just with a spoon. Add the tablespoon of breadcrumbs. We patiently put the walnut foam with a spoon over the sour cream. We level it carefully, to make sure that the layer is approximately equal. Put in the preheated oven, on the right heat for about 45-50 minutes. We do not open the oven door at all. The cake is suitable for breakfast in a cup of coffee or coffee with milk.

The syrupy version with glazed walnuts of Dragobete cake:

If we have time and we want the cake to be even more festive, the slices should show that the cake can be done like this:

lightly glaze with 5 tablespoons of burnt sugar 200 grams of nuts. We are careful not to keep the nuts in the sugar sugar on the fire as they burn and become bitter. Let the nuts cool.

When the cake has cooled completely, slice it into 2-3 cm thick slices and then syrup them with a strong coffee syrup and cocoa with sugar, not too sweet. They do not have to be completely syruped. Pour the syrup so randomly over the slices of cake and they will draw syrup that will color the top unevenly. Sprinkle glazed walnut crushed with a rolling pin on top.

The syrupy variant is a royal taste. Imagine that we meet in the mouth both the taste of cocoa with coffee and the fine taste of sour cream in the cake, but also the wonderful taste of glazed walnuts. Such a varied taste palette in one cake.

The cream cream cake and walnut mousse can be served plain or syrupy and sprinkled with glazed walnuts with burnt sugar.


Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Ingredient:

For the countertop: 4 eggs, 4 tablespoons sugar, vanilla essence, 4 tablespoons flour, 100 g starch, one sachet of baking powder

For the cream: 4 yolks, 4 tablespoons whiskey, 4 tablespoons sugar, 2 sachets of cappuccino, one sachet of gelatin, 500 ml of liquid cream, a box of Mascarpone cheese, 2 teaspoons of nes, vanilla sugar, coffee beans for decoration.

Method of preparation:

- Heat the oven to 3-4 (175 degrees) and line a cake form with baking paper
- the top is made as follows: the 4 eggs are beaten with the mixer with the 4 spoons of sugar and vanilla
- Mix starch, flour and baking powder
- Pour the flour mixture over the eggs and sugar and mix well
- the composition is poured into a cake and baked for 20-25 minutes, until it gets a golden, beautiful shade
- when it's ready, take the top out of the cake and leave it to cool, then cut it into 2 or 3 slices horizontally, depending on how big it came out
- prepare a pot of water and another pot in which you put the yolks, the 4 tablespoons of whiskey and sugar and mix in a bain-marie. Add a sachet of cappuccione and leave to cool
- gelatin soaked in cold water and then dissolved on fire (not boiled, as it loses its properties!) is added to the above composition
- Put in coffee cream and Mascarpone cheese and liquid cream, beaten beforehand with the mixer, according to the instructions on the box

- for the syrup that will soften the top you can boil a little water, with nes, vanilla sugar and whiskey
- the first part of the countertop is placed on a plate, it is syruped with the mixture of water, nes and whiskey and then pour a part of the cream on top
- place the second countertop and syrup, then put the rest of the cream (if you cut the countertop in 3 you can put the third one on top)
- leave the cake in the fridge for at least 8 hours
- garnish with whipped cream, nes, ground coffee or coffee beans.


Video: Dragobete (January 2022).