3570 replies to this topic

[Ana]

Poročilo : torta je ful dobra, malo debelejše dno bi blo fajn, pa malo preveč jagod sem dala v maso in se posledično ne reže lepo. Drugače pa njam!

[Sinnaia]

Mene pa mika, da bi jutri nekaj presnega naredila. We'll see.

[Fluffy The Stud Eater]

Jaz bom tudi naslednjič naredila nekoliko debelejše dno, mi je ful dobro.

[Kinky]

Odlično, Ana; saj . . . sproti se učiš za naslednjič.

[Jinadaze]

Lešnikove kocke

recept s Kulinarike:

Sestavine:
200 g masla
120 g sladkorja
1 vanilijev sladkor
1 rumov sladkor
200 g mehke moke
220 g ostre moke
pol vrečke pecilnega praška
5 rumenjakov
3 žlice kisle smetane

Nadev:
5 beljakov
220 g sladkorja v prahu
1 vanilijev sladkor
1 rumov sladkor
120 g mletih lešnikov
3 žlice čokolade v prahu
mešana marmelada

Iz sestavin za testo ugnetemo mehko testo. Če se prijemlje, na podlago dodamo še malo ostre moke.
Testo razvaljamo, damo v večji pomaščen pekač in ga premažemo z marmelado.
Iz beljakov stepemo trd sneg. Primešamo sladkor, vanilijev in rumov sladkor ter mlete lešnike s čokolado v prahu.
Dobro zmešamo in namažemo na testo z marmelado. Pečemo pri 175 stopinjah 35 minut. Malo ohladimo in narežemo na kockice.
Potresemo s čokolado v prahu.

[Kinky]

[rea]

OMG, NJAM!!!

[eve]

[Jinadaze]

And there's more to come. V soboto praznujemo fotrovega abrahama, in bova z mami še par stvari napekli.

[Plain Jane]

Jagodni hrustjavček

Potrebujemo:
Jagode
Piškote (chocolate chip, grancerale, ...)
Limonina lupinica
Sladkor po želji
Cimet (ravno tako po želji)
Vanilijev jogurt

Jagode operemo, narežemo na četrtinke, sladkamo, dodamo malo limonine lupinice in premešamo. Damo v pekač, čez nadrobimo piškote, narahlo potresemo s cimetom in dodamo koščke masla. Približno 7 minut na 175°. Nadevamo v skodelice in prelijemo z vanilijevim jogurtom.

P.S. Ful je nasitno.

[fifa]

Njam! Za oboje!

(Jaz se spravljam že več kot en mesec, da objavim kaj novega. Imam pofotkano, ampak se mi ne da prenest fotk. Obljubim, da bom kmalu! )

[Anouk]

@PJ: Hrustljavček, kakšen genialen prevod crumbla/cobblerja!

Meni so take zadeve svetovne - borovničev cobbler in jabolčni crumble iz The Joy of Vegan Baking sta tudi super, bom enkrat objavila recepte (trenutno nimam tiste knjige doma, ker sem jo posodila nekomu).

[Immortelle]

http://www.instructa...Chocolate-Cake/

[Jinadaze]

Tole je pa meni eno najboljši peciv sploh:


Beli zamorček

recept s Kulinarike:

Sestavine:
Testo:
4 jajca
18 dag sladkorja
20 dag moke
1,5 dl mleka
0,5 dl ruma
4 žlice kakava
1 pecilni prašek in
1 vanilijev sladkor

4 dl mleka za preliti pečeno testo

Krema:
2 mali kisli smetani ali 1 velika
5 žlic sladkorja in
5 žlic kokosove moke

Za posip: 1 rebro jedilne čokolade

Rumenjake, sladkor in vanilijev sladkor penasto umešamo, da dobimo skoraj belo maso. Postopoma dodajamo moko in pecilni prašek, mleko, rum in kakav, na koncu še previdno vmešamo sneg iz beljakov.
Testo damo na pomaščen pekač ali na pekač obložen s peki papirjem ter pečemo pri temp. 180 stopinj 30 minut.

Med tem pripravimo kremo in sicer zmešamo smetano, kokosovo moko in sladkor.

Ko je testo pečeno, ga polijemo z mlekom, da se prepoji in nato nanj polijemo kremo. Potresemo z naribano čokolado in pustimo, da se ohladi.

[Kinky]

GIMME SOMEEEEEE.

[Dragica]

Vse noro zgleda, NJAM

Jst sem pa možu torto nardila za rd.

[Plain Jane]

^^OMG! Kok mora bit dobra!

[Dragica]

Res JE bila dobra, ja. Taka sočna in osvežilna. Pa dobila sem fuuul dobre jagode.

[Kinky]

Wow, Dragica, kar slina se mi nabira v ustih.

[Jinadaze]

Citrus Cake with Lemon Curd Filling and Lemon & Orange Icing

Ingredients
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pans
grated zest of 2 oranges
grated zest of two lemons
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk
Blood oranges*, regular oranges, lemons, limes and mint for to arrange on top of the cake

Directions
Heat oven to 350°F. Butter two 8″, 9″ or 10″ round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Mix in the grated zest of the oranges and lemons. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (don’t over mix).
Divide the batter equally between the prepared cake pans, leveling the top of each with a large spoon or rubber spatula. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans, 22 to 25 minutes for 9-inch pans and 20 to 22 minutes for a 10 inch pan. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
Transfer one of the cooled cakes to a plate and spread with the lemon curd. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top and sides with the frosting.

Lemon Curd Filling

Ingredients
4 large eggs
1 cup sugar
1 tablespoon finely grated lemon zest
1/2 cup fresh lemon juice
pinch kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces

Directions
In a heatproof bowl, whisk together the eggs, sugar, lemon zest and juice, and salt. Add the butter. Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise, 12 to 15 minutes.
Pour the mixture through a fine-mesh sieve into a medium bowl. Place a piece of parchment or wax paper directly on the surface of the lemon curd and refrigerate until completely cool, at least 2 hours and up to 2 days.

Fresh Orange Lemon Frosting

Ingredients
2 cups (4 sticks) unsalted butter, at room temperature
2 tablespoons finely grated lemon zest
2 tablespoons fresh orange juice
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
pinch kosher salt

Directions
Using an electric mixer, beat the butter and lemon zest on high until light and fluffy, 3 to 5 minutes. Add the orange juice. Reduce mixer speed to low. Gradually add the sugar, then the salt, and beat until smooth, scraping down the sides of the bowl as necessary. Ice the cake!