Kiss Cake

Kiss Cake

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Beat eggs well with sugar, add a little oil, to become like a thicker cream. Add the milk and mix. Sift the flour with baking powder and cocoa and add it to the egg mixture. The result will be a more liquid composition (like thicker cream). Divide the composition into 4 parts (so approximately to the eyes)

Wallpaper a tray with baking paper, put 1 part of the composition, spread evenly and bake for 15-20 minutes at 160 degrees. Do the same with the other 3 sheets.


Put 500 ml of milk on the fire with the sugar. Pudding powder is dissolved in 100 ml of cold milk. Mix the powder well with the milk, it will result in a thicker pudding. Leave to cool.

Beat the whipped cream well with the whipped cream hardener and 2 tablespoons of sugar. Mix the strawberry pudding with the whipped cream.


Break the chocolate into pieces and melt on the stove with milk (usually I put liquid cream, but it goes very well with milk). Leave to cool a little, then spread on the last sheet.


The cream is divided into 3 equal parts. Take one sheet of the 4, put part of the cream, level it, put the second sheet over which put twelve parts of the cream. Put the chocolate icing on the fourth sheet and garnish with the candies.

Keep cool.

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How to make quiche lorraine

Learn how to make a Lorraine quiche like in the South of France, with bacon and flavored nutmeg.

Fry the bacon without adding extra oil, possibly you can use a non-stick pan.

Mix the flour with an egg, salt and cold butter and knead the dough well. If necessary, add a few drops of water to bind the dough. Leave in the fridge for at least 3 hours, or even overnight.

Roll out the dough with a rolling pin and place in a tart pan with a wavy edge.

Let cool for 10 minutes and bake for another 10-15 minutes over medium heat.

Mix the cream with the eggs, salt, pepper and nutmeg.

Fill the tart with bacon, grated cheese, cream and bake over medium heat for about 30 minutes.

5 / 5 - 1 Review (s)

Salad dressings. Recipes inspired by Jamie Oliver

Salad dressings are the sauces that complete the wonderful taste of summer vegetables. It is true that in summer we are crazy about vegetables and we like salads, but a salad will be perfect only with a tasty dressing.

Many times we have vegetables and we have no idea how to season them, and that classic vinegar or lemon recipe with a drop of oil and a drop of salt no longer satisfies us. It is also normal, especially since with just a little imagination we can have some wonderful salad dressings.

For this imagination, I glanced at Jamie Oliver and chose 4 simple recipes that still make a difference. Bonus, at the end, I give you the recipe for my favorite dressing.

Jamie Oliver advises us to make these dressings and portion them into small jars that we only have to shake before putting them over salads.

French Dressing

Finely chop and chop a quarter clove of garlic over which add a teaspoon of Dijon mustard. Add two tablespoons of white or red wine vinegar and six tablespoons of extra virgin olive oil, a pinch of salt and a pinch of biber, stir well, put the sauce in the jar, stick a label on it and place it neatly in the fridge.

Yogurt dressing

Put in a jar 100 grams of natural yogurt, two tablespoons of white or red wine vinegar and a tablespoon of olive oil, a pinch of salt and a pinch of pepper. Shake the jar and the dressing is ready.

Lemon Dressing

This is somehow the classic dressing room that, without giving it a name, our mothers also used for salads. Also in a jar put 6 tablespoons of extra virgin olive oil, a pinch of salt, a pinch of black pepper and squeeze a lemon. Put the lid on and shake.

Balsamic Dressing

For this sauce you need six tablespoons of extra virgin olive oil, 2 tablespoons of balsamic vinegar, a little salt and pepper. Stir and you can pour it over the salad.

Photo: iStock

Bonus: My favorite dressing, Honey dressing

This sauce is sweet-sour, creamy and goes well with both salads and chicken.

You need a tablespoon of Dijon mustard (50-60 grams), a tablespoon of honey, 3 teaspoons of wine vinegar, salt, pepper and two tablespoons of olive oil. Mix the honey with the mustard and then add the other ingredients one at a time. It can be stored in the refrigerator for about 3-4 days, and this amount is enough for the salad of 8 people.

Polish Recipes & # 8211 The Food Connection

Polish recipes in The Food Connection. Here comes our turn, al Urban Flavors, to host the recipes of Polish cuisine, within the project & # 8222International Recipes & # 8211 The Food Connection & # 8221. We started this project on March 15, 2015, inviting 24 culinary bloggers to cook and host recipes specific to a country or region.

Between July 15 and August 15, 2015 we will all cook Polish recipes. Polish cuisine is very little known in our country. Being a country located in northern Europe, Poland has a hearty cuisine, full of meat & poultry, pork, beef and game. These are accompanied by & # 8222 & # 8221 & # 8221 & # 8221 & # 8221 & # 8211 & # 8211 & # 8222 & # 8222; Cream and eggs are also a place of honor in Polish recipes.

Poland is a country with a vast territory, with a harsher climate than ours, with mountains, forests and lakes, opening to the Baltic Sea. Although they are a Slavic people, due to the geographical and historical context the Polish cuisine was influenced by the German, Austrian or even Jewish, Hungarian and Italian. It is interesting how the alliances of the royal houses brought Italian chefs to the Polish Court since the 16th century (1518 & # 8211 through the marriage of the Polish king Sigismund I with the Italian Bona Sforza).

Among the national dishes we can list sausages (salami, sausages & # 8211 kielbasa), bigos & # 8211 a hunting stew of several types of meat and cabbage, gołąbki (golumpki) & # 8211 Polish sarmale or soups (including belly) and borscht with mushrooms or cereals. The fish is not missing from the Polish menu either, being great lovers of pickled herring or smoked fish.

The Polish cuisine is very similar to the Romanian one, especially the one from Transylvania and Banat. Their meals consist of 3 clear dishes: soup or broth, main course with meat and garnish and dessert. Traditional Polish desserts are made of leavened dough, similar to our cakes (drożdżówka). Makowiec is right beigli with mac which we do (which we recently discovered to be of Jewish origin).

Although Slavic, Poles are Catholic and also celebrate Easter or Christmas with extremely opulent traditional menus & # 8211 Wigilia.

Let's discover together Polish recipes, together with the 24 bloggers who honor us with their presence in the project The Food Connection! The bold text marks the first 4 international cuisines we have all been through: German, Nordic and Scandinavian, Turkish and Mexican. By clicking on the links below you will be directed to the respective collections of recipes.

Macarons & # 8211 original recipe

Macarons, the most beloved cakes, can be made very easily at home. You don't have to be an experienced confectioner to prepare the tastiest dessert at home. Macarons are loved by the little ones, so if you want to surprise them, here's what to do.

Recipe for Macarons

Macarons, sweet and colorful, are often presented at lavish events. Fortunately, you can now prepare them very easily at home. Here's the recipe for Macarons. What are the steps you need to follow for delicious cakes.

Preheat the oven to 150 degrees Celsius. Put the egg whites in a medium bowl, washed and dried well beforehand. Powder the vanilla sugar through a sieve slowly. Mix with the electric mixer until the composition becomes so strong that it does not flow if you turn the bowl upside down. Continue to stir for another 1-2 minutes.

Add the dye and mix for about 20-30 seconds. In a separate bowl, sift through the sieve the almond flour, powdered sugar and salt & # 8211 this because you needed a composition as fine as possible. Then, through the same sieve, sprinkle the powder obtained over the egg white composition. Mix slowly with a spatula (about 40-50 times) until the mixture becomes silky and viscous.

Then pour the whole composition into a pocket without leaving air gaps in it. Place a non-stick baking paper on a tray. With the posh pour the mixture, at a distance of 2-3 cm, because the macarons will increase their diameter. When pouring the composition, be sure to do it firmly, this way you will prevent any cracks. After filling the tray, hit it slowly on the table, 3 times, to widen the & # 8222balls & # 8221, thus giving them the well-known shape of macaroni. Put everything in the oven for about 20 minutes.

  • If the macarons come out cracked, it means you've mixed less than you should.
  • If the macarons come out too flat, it means you've mixed too much.
  • If when you try to lift a macaroni out of the pan, it separates, it means that you still had to leave them in the oven.

Macaroni filling it's simple.

Boil the sweet cream, melt the chocolate in it and mix slowly until the cream is formed. When they cool, and the cream and macarons, with the help of a fork, pour the cream on a macaroni and stick, slowly, to another macaroni.

The recipe may seem complicated, but above I have revealed every step you need to follow. You will definitely be able to prepare the best Macarons cakes.

Coconut cookies Coconut kiss

That is, kissing cookies with coconut. They are tender and fragrant, you can serve them as such or glued with a little chocolate, depending on how you like it. We love cock in any combination so there are never too many coconut desserts on the list on my blog.

Coconut cookies are very easy to make, if you have children you can involve them in their preparation, you will see that they will be super excited. They seemed very good to me, especially the next day, they are crunchy and fragrant, not very sweet, if you try them you will see that you will like them.

The only recommendation is to use butter with at least 80% fat in their preparation, now it is found everywhere and is not much more expensive than the one with low fat. The cookies will be absolutely wonderful!

Coconut Kiss Coconut Cookies

  • 2 egg whites
  • 80g old powder
  • 100g butter minimum 80% fat at room temperature
  • 150g thin coconut
  • 150g 000 white flour
  • 1 teaspoon baking powder
  • a pinch of salt

You still need about 70g of coconut

Mix the butter at room temperature with half the powdered sugar. Add the coconut and then the flour mixed with the baking powder.

In a bowl, mix the egg whites with a little salt until they harden, then add the remaining powdered sugar and mix well.

Using a spatula, incorporate the egg white mixture into the one with the coconut, mix lightly until smooth.

Cover the bowl with plastic wrap and let it cool for 30 minutes.

Preheat the oven to 180 degrees Celsius.

With a teaspoon we take from the composition and form small balls that we roll through coconut and then place them next to each other in the tray lined with baking paper. The children helped me, on one occasion I made them do what they like.

Bake the cookies for 20-25 minutes, taking care not to burn, they must remain beautiful white.

If you want you can combine them with a little melted chocolate or leave them like this.

The recipe is taken from a group, unfortunately I don't remember which one.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Are you in love with macarons as much as I am, but you still don't have the courage to prepare them or they didn't succeed at home exactly as you would like ?! I understand you perfectly and I hope my tips on how to make macarons will help you. Not for nothing, but I still remember my moments of sadness and disappointment when the beloved macarons I was waiting for did not come out. So much so that we don't even realize that the experience is the key and the secret of the little chichites that I had to discover from repeated attempts. The stove was not to blame, although, believing that it was the culprit, I did my best to replace it with a new one whose electric oven was able to maintain a constant and suitable temperature that I thought I needed.

Each of you knows your own and you can adjust the temperature and position of the macaroni trays so that you can figure out for yourself how best to do it. Especially since from the ingredients below you will get almost three trays of shells that can be divided into as many tranches as possible to help you identify the right baking conditions.

This may be one of the reasons, but if you have not identified the others, it is too unimportant, because you can do it in no time. If a macarons is too wet and does not dry on top even after an hour and a bit of waiting, you will not get in any form a long-awaited "foot" but only some flattened and thin meringues, cracked on the surface or sticky inside that at least you can't easily detach them from the baking sheet.

Well, I think I have to convince you that making macarons is not nearly as difficult as you imagined, and you don't have to be a great pastry expert to be as successful as you can be. Be confident and persevering because you only need five ingredients, a little patience and enough perseverance to get what you wanted.

You can start with the recipe for macarons with chocolate cream in which I used an Italian meringue. There I shared the method of the basic recipe in as much detail as possible, but I think it will seem much easier to you this French recipe that I will present here step by step.



  • 100 gr. white (3 white)
  • 170 gr. powdered sugar
  • 100 gr. ground almonds (almond flour)
  • 15 gr. cocoa (if you don't want them with cocoa, increase the amount of almond flour by 15 gr.)
  • 35 gr. granulated sugar
  • 1 teaspoon lemon juice (optional, for meringue)
  • food coloring (depending on preferences)

List of necessary tools:

  • kitchen scale - will help you to observe as accurately as possible the amount of ingredients in the recipe
  • a fine sieve
  • a manual mixer or a food processor
  • two bowls - one would be indicated to be made of stainless steel (it will help to obtain a perfect meringue)
  • silicone spatula
  • disposable or silicone pastry bags provided or not with a round tip of approximately 5-6 mm. thickness
  • baking paper or special silicone mats for macarons

Macarons preparation method - French recipe step by step:

1 If you don't have almond flour, no problem. Buy almonds and grind them very finely in a coffee grinder. The ones with peel can be used only for the ones with cocoa because even if you strain them through a sieve, they will still change the desired color. Raw almonds in shell can be soaked in hot water for 4-5 minutes and then peeled very easily. Allow them to dry well for at least 7-8 hours and then grind.

2 As for egg whites, it is said that it is not recommended to use them while they are still fresh, but only after you have kept them in the fridge for a day to 5 days. It's partly true, but I used them as soon as I separated them from the yolk and I don't think it influenced my recipe. It is important that when we prepare the meringue to leave them at room temperature for at least an hour.

3 Sift the ground almonds a few times to remove any larger pieces and then sift the cocoa powder and powdered sugar. Set the bowl aside.

4 Put the egg whites in a stainless steel bowl well cleaned of other fats or drops of moisture and mix for a few seconds. If you want, you can also use a drop of lemon juice. Add the caster sugar in two or three batches and mix continuously until you get a dense and fluffy white meringue with stiff tips.

5 If you plan to make macarons of a certain color, now is the time to add the dye. The amount of cocoa provided in my recipe can be replaced in this case with 15 grams of almond flour.

6 Add a third of the dry ingredients over the French meringue, then take a spatula and incorporate it completely. Try to combine the ingredients carefully using the widest possible movements in which you can pass with the spatula both on the edge of the bowl or on the bottom and through the middle of the meringue so that they are very well homogenized.

7 Add in two separate tranches the difference in powdered sugar combined with almond flour. After you have mixed them very well, continue to fold the mixture very carefully 5-6 more times. If it does not flow in a uniform and continuous ribbon from the spatula, a few more folds are needed.

8 You will get a slightly softer and more glossy composition that flows evenly from the spatula. Also notice how it reintegrates in just 20-30 seconds into the remaining mixture in the bowl. However, I recommend that you do not insist on excessive mixing because the composition can become too thin. There will be no way to fix it… It is better to leave the mixture a little firmer and imagine that when you place them in the trays they will keep for a few seconds the delicate motions left by the tip of the pos used.

9 Place the composition in a bowl and prepare the trays lined with baking paper or special silicone mats. For baking paper you will need to draw with a ring or a glass as small as possible the desired dimensions of macarons of about 2.5 - 3 cm, leaving enough space between them so that they do not join with each other. Turn the baking paper over and prepare the pos that must be kept perpendicular to the tray and as close to it as possible to obtain fairly uniform and round shapes of macarons. Quickly pick it up and then form the next macarons.

10 Do not be impatient if the above motives remain. Hit the countertop a few times and they will disappear with the air bubbles that are still in the composition. Leave the shells to dry for at least 30 minutes or a maximum of 1 hour and test them from time to time by touching them with your finger. The humidity in the room is very important, so I recommend you avoid it as much as possible. Only when the surface of the shells is very well dried and do not stick to the finger can they be put in the oven.

11 Set the temperature to 150 ° C in advance if you have an electric oven, or to 160-170 ° C if you have a gas oven. Depending on the oven, the tray can be placed on the middle shelf or a little below the center of the oven and only one tray is inserted in the oven.

12 The average baking time is between 13 and 16 minutes depending on the oven, but I baked them for 15 minutes at a temperature of 150 ° C. Remove the shells from the oven and let them cool in the pan for at least Ten minutes. If they were cooked perfectly, they will come off easily and will have a smooth surface.

13 Allow them to reach room temperature before assembling. Anything can be used as a filling depending on your preferences. You can use Nutella, or a quick chocolate ganache and, why not, a special salted caramel filling.

For the chocolate ganache:

Melt the ingredients in a bain-marie and let the composition cool well in the refrigerator before use.

For the salted caramel filling:

  • 100 gr. butter
  • 100 gr. Brown sugar
  • 100 ml. whipped cream
  • ¼ teaspoon salt

Put the butter and sugar in a small pan on the stove and let them boil over medium heat for 2-3 minutes. Gradually add liquid cream and salt, then bring to a boil and simmer for about 5 minutes. Allow the caramel to cool to room temperature, then transfer it to the refrigerator to harden.

Assemble the macaroni shells and place them vertically in a box, avoiding keeping them on top of each other.

Arm yourself patiently and wait until at least the next day. Macarons are recommended to be eaten after at least a day to become even tastier. It will be soft on the inside and crispy on the outside, and the filling will blend perfectly into its aroma.

Peach cake

A cake that will remind you of your childhood summers.

Preheat the oven to 190C and grease a tray (22x33cm).

For the dough:

Mix flour, sugar, baking powder and salt. cut the butter into small cubes and add it to the mixture of dry ingredients. Knead with your fingers until you get a dough with a coarse texture. add the lightly beaten egg and continue to mix to incorporate it into the dough.

Place half of the dough at the base of the tray by hand and press it a little. Put the rest of the dough in the fridge while you prepare the filling.

For the filling:

  • 7 large peeled peaches and cut into cubes
  • 2 tablespoons lemon juice
  • 50g flour
  • 200g old
  • & frac14 teaspoon salt
  • & frac12 teaspoon cinnamon
  • & frac14 teaspoon nutmeg

sprinkle the lemon juice over the diced peaches and add flour, sugar, salt and pre-mixed spices. Mix well and spread all the filling over the dough in the pan.

Crush the rest of the dough over the layer of peaches.

Bake the cake for 45 minutes and let it cool well before cutting.

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