Traditional recipes

Indians with whipped cream

Indians with whipped cream


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Beat the egg whites with the sugar then add the yolks and baking soda lightly. Once incorporated, add the flour lightly. Bake at 180 degrees in a preheated oven for 25-30 minutes, or until done (depending on the oven).

When it is ready, take it out and leave it to cool.

We make a syrup from 150ml water and 150gr sugar, rum and vanilla, with which we will syrup the cold biscuit.

We put the chocolate for icing on the steam to melt, together with 2 tablespoons of oil, so that it doesn't crack on the cake.

Cut the syrup into squares and put the chocolate over it.

Garnish with whipped cream.



Indian cream cake recipe

5 eggs, 125 g flour, 100 g sugar (25 g flour and 20 g sugar Take 1 egg), 15 ml rum or lemon juice, 1/2 kg whipped cream, 50 g sugar, an envelope with vanilla sugar.

Preparation of Indian cake


Line 2-3 trays with solid margarine and flour. On the wallpaper in the tray, mark the rounds with a glass of wine with a thin edge, with a distance of 2 cm between them. In a 2-3 boiler, prepare the composition as for any pandispan. Whisk the egg whites, add caster sugar and rum (not rum essence) or lemon juice and continue beating until they harden again, like snow. After that, add the yolks, beat with a whisk 4-5 times and put all the flour, mixing gently, with the whisk only by turning, from the bottom up, 9-10 times.
Take one teaspoon at a time, place it on the marked place and, without touching the wallpaper, widen it slightly with the tip of the teaspoon, so that it is based exactly on the shape of the washer marked in such a way as to obtain a thickness of 1/2 cm in the middle, and less at the edge, imitating a mushroom hat. The composition is taken only from the edge, without mixing in it, until it is finished. Bake the indie over medium heat for 15 minutes.

After they are baked, pass them with the knife under them, take them out of the tray and place them, some on top of each other, on their base, on a flat plate. Half of the Indians are glazed with cocoa or chocolate, or with cocoa sherbet (see "Glazes & # 8221).
Glazing is done by inserting the Indians with the top in the glaze, or spreading the glaze, with the knife blade, above them, or placing each with the base on a fork that is held above the vessel with fluid glaze and pouring the glaze over them with a spoon. .

It is then placed on a nylon sheet, so that the glaze dries well and hardens. On each base of the unglazed Indians, a layer of 2 cm whipped cream, with or without gelatin, is placed and a plastered Indian is placed on top of it. Indians can also be filled with any kind of "Cream for cakes" or "Album foam with apricot jam" (see recipes).


Indian with whipped cream & # 8211 Chocolate countertop sandwich, with whipped cream. Absolutely delicious!

1. Using a mixer, beat the egg whites. Add the yolks mixed with oil and orange peel. Gradually add the flour and mix very well, in one direction, from the bottom up.

Pour the dough into a posh and form circles on a tray covered with baking paper. Bake at 150 degrees for 20 minutes.

2. For the cream, we put the gelatin to hydrate. Using a mixer, beat the egg yolks. Add the sugar and heat the composition on a steam bath. After obtaining a thick cream, take the bowl off the heat and add the gelatin. Add the whipped cream and mix well.

3. To form the cakes, line each circle of dough with a tablespoon of cream. Cover with another circle and finally decorate with chocolate icing. Put the cakes in the fridge for 3 hours.


Indian with cream - Chocolate sandwich, with whipped cream. Absolutely delicious!

Ingredients for shells:

  • 3 eggs
  • 3 tablespoons sugar
  • 1 tablespoon oil
  • 3 tablespoons flour
  • Orange peel

Ingredients for syrup:

  • 150 ml of water
  • 100 g sugar
  • candied orange peel

Cream ingredients:

  • 250 ml liquid cream
  • 3 yolks
  • 4 tablespoons sugar
  • 5 g gelatin
  • vanilla essence

Ingredients for chocolate icing:

  • 100 g milk chocolate
  • 50 ml liquid cream

Method of preparation:

1. Using a mixer, beat the egg whites. Add the egg yolks mixed with oil and orange peel. Gradually add the flour and mix very well, in one direction, from the bottom up.

Pour the dough into a posh and form circles on a tray covered with baking paper. Bake at 150 degrees for 20 minutes.

2. For the cream, we put the gelatin to hydrate. Using a mixer, beat the egg yolks. Add the sugar and heat the composition on a steam bath. After obtaining a thick cream, take the bowl off the heat and add the gelatin. Add the whipped cream and mix well.

3. To form the cakes, line each circle of dough with a tablespoon of cream. Cover with another circle and finally decorate with chocolate icing. Put the cakes in the fridge for 3 hours.


Indian with whipped cream & # 8211 Chocolate countertop sandwich, with whipped cream. Absolutely delicious!

1. Using a mixer, beat the egg whites. Add the egg yolks mixed with oil and orange peel. Gradually add the flour and mix very well, in one direction, from the bottom up.

Pour the dough into a posh and form circles on a tray covered with baking paper. Bake at 150 degrees for 20 minutes.

2. For the cream, we put the gelatin to hydrate. Using a mixer, beat the egg yolks. Add the sugar and heat the composition on a steam bath. After obtaining a thick cream, take the bowl off the heat and add the gelatin. Add the whipped cream and mix well.

3. To form the cakes, line each circle of dough with a tablespoon of cream. Cover with another circle and finally decorate with chocolate icing. Put the cakes in the fridge for 3 hours.


Indian

Another recipe taken from Bucatarese Vesele (I become their fan no1 :))) that actually won me over!

Indian - one of the best cakes ever eaten !!

No sense in telling you now - I don't wanna ruin the suprise.

  • Ingredients for 12 pieces
  • For shells
  • 3 eggs
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • grated lemon peel
  • salt
  • For the syrup
  • 150 gr water
  • 100 gr sugar
  • o lingurita esenta rom
  • candied orange peel
  • For the cream
  • 250 ml sweetened liquid cream
  • 3 yolks
  • 4 tablespoons sugar
  • 5 gr gelatin
  • a sachet of vanilla sugar
  • 40 ml water
  • For the glaze
  • 100 gr dark chocolate
  • 50 ml liquid cream
  • a teaspoon of butter

We prepare the shells first

Whisk the egg whites with a little salt. Add sifted flour, egg yolks, grated lemon peel and mix gently, lightly.

With the help of a posh we sprinkle in a tray lined with baking paper circles with a diameter of 5 cm.

I had 25 pieces, I ate one :)).

Put the tray in the oven (I baked twice) over medium heat, until the circles take on color on the sole and are cooked. About 15 minutes, but make sure not to say burned ”, you are so careful too :)). Leave them for a few moments then gently detach them with a fork.

If you don't feel like following the steps, stop here :)), eat the spindles and you're done :))

For syrup boil the water with the sugar for a few minutes. Add the orange essence and peel and leave to cool.

Put hydrated gelatin in 40 ml of water.

Mix the yolks with the sugar and place them in a double-bottomed bowl over low heat, stirring vigorously until the sugar is melted and the mixture is frothy. I think about 5-6 minutes from the time it starts to boil. Don't stop mixing because it smokes!

Turn off the heat, add the gelatin and mix until it melts. Add candied orange.

I added 3 tablespoons of candied orange syrup from Bunatati din natura.

Put the pot in another with cold water and cool. When it reaches room temperature, pour over the whipped cream and mix for 3 minutes.

So the cream is wordless! Absolutely wonderful, fixed to my taste, I will make a cake to fill it with cream prepared like this.

Take half the amount of peels and pass each cookie through syrup. So… fast, don't forget it there :)).

With the help of a posh, spread the cream on each one. Lightly syrup the rest of the shells and put on top and then sprinkle the cream.

Let the plate cool for 5 minutes and prepare glaze putting the ingredients in a kettle and melting them over low heat. Homogenize.

Remove the tray from the cold and place a tablespoon of the cooled icing on each cake.


Vanilla cream with whipped cream

Don't have whipped cream or vegetable cream? You can get a delicious homemade whipped cream, with only 5 large and wide, economical ingredients, which you will almost certainly have. How to make the perfect natural cream & # 8211 video recipe, which is the most suitable cream, as well as how to. Whipped cream is one of the best choices to decorate desserts, but also to. Thank you, I don't do it that way, but it always came out.

Preparing a dessert recipe with lots of homemade cream is not complicated if you know a few simple tricks and techniques. How to make whipped cream - the recipe explained step by step, with little tricks and secrets to make sure you get the best cream.


Indian with cream - Deliciously good, it's a shame not to make them at least once

1. Using a mixer, beat the egg whites. Add the yolks mixed with oil and orange peel. Gradually add the flour and mix very well, in one direction, from the bottom up.

Pour the dough into a posh and form circles on a tray covered with baking paper. Bake at 150 degrees for 20 minutes.

2. For the cream, moisturize the gelatin. Using a mixer, beat the egg yolks. Add the sugar and heat the composition on a steam bath. After obtaining a thick cream, take the bowl off the heat and add the gelatin. Add the whipped cream and mix well.

3. To form the cakes, line each circle of dough with a tablespoon of cream. Cover with another circle and finally decorate with chocolate icing. Put the cakes in the fridge for 3 hours.

Eggs are one of the best sources of protein we get from nature. In Romania, according to the National Institute of Statistics, a person consumes almost 300 eggs annually, namely 267. But what is the best way to take advantage of the nutritious benefits of eggs? We think you agree with us when we say that homemade eggs are the most suitable.


Indians, cream cakes

Then turn the baking paper on the other side so that the marker ink does not reach the countertop.
In a large bowl put 4 eggs, 150 g sugar, a pinch of salt, a teaspoon of vanilla essence.

Mix well until it doubles in volume. The composition will whiten considerably.

Add 2 tablespoons of oil and 150 g of sifted flour.

Mix with a spatula with wide movements, until the flour is well incorporated.

Put the dough in a posh with a round tip. Pour dough into each circle so that you do not exceed the edges of the circles.

Put the tray in the preheated oven at 180 degrees for 10 minutes.
When ready, remove the tray and peel off the tops with a spatula.

Move them on a grid. Allow to cool.

Continue like this with the rest of the dough.
In a saucepan, boil 50 g of sugar, 100 ml of water and the peel of an orange. Boil 4-5 minutes on medium heat. Strain and allow the syrup to cool.

Using a kitchen brush, syrup all the countertops without overdoing it.

In a saucepan put 75 g of chocolate and 100 ml of liquid cream for whipped cream. Simmer, stirring constantly with a spatula.

When it has turned into a shiny and homogeneous cream, remove from the heat.
With a teaspoon, cover half of the tops with the chocolate icing.

In a large bowl put 500 ml liquid cream for cream and 50 g powdered sugar. Mix at high speed until the whipped cream hardens and becomes firm.

Put the cream in a posh with a large starry tip. Form a thick layer of whipped cream on tops that do not have chocolate icing.

Cover the tops with chocolate icing.

Refrigerate 2-3 hours or overnight before serving.


Video: Warum wackeln Inder so häufig mit dem Kopf? (July 2022).


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