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Baskets with vanilla cream or Sunday dessert

Baskets with vanilla cream or Sunday dessert

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We cut the thawed dough in the shape of popcorn, we place it on some silicone shapes turned upside down, to obtain a basket shape. Put the tray in the preheated oven and let it bake for about 20 minutes. Bake the leftover dough, in the respective forms. Remove the tray from the oven, turn the baskets over and let it cool.


Eggs along with sugar, vanilla sugar, salt powder, starch and milk. Homogenize them and put them on the fire to boil until they thicken, taking care to mix all the time so as not to make lumps. When it has thickened, set aside and add the butter, mix well.

Assembly :

Put the hot cream over the dough baskets, then sprinkle the chocolate and finally the chocolate sauce.

The rest of the cream together with the rest of the dough we combine with pomegranate, chocolate and we prepare 3 cups with dessert, each one does as he has imagination and wants to combine. With that being said, I also made Sunday dessert

Baskets with vanilla cream or Sunday dessert - Recipes

Wherever you are in Europe, there is a traditional dessert without which the locals could not imagine their Christmas meal. The diversity of traditional desserts, with unique flavors and tastes, each bearing symbols that perpetuate the meaning of ancient rituals, could be a source of inspiration to complete the windows of Romanian confectioneries with unique products from other peoples' cultures.

Bolo Rei (King's Cake) - Portugal
Roscade Reyes (King's Ring) - Spain
La Bûche de Nöel (Christmas Stump) - France
Kransekake (Crown Cake) & # 8211 Norway
Vínarterta (tort venien) - Iceland
Saffransbullar (Saffron Buns) - Sweden
Joulutorttu (Christmas tart or Star tart) - Finland
Irish Christmas Cake - Ireland
Drømmekage (dream cake) - Denmark
Cougnoux (Bread of Jesus) - Belgium
Kersttulband (Christmas turban) - The Netherlands
Chräbeli (Anise Cake) - Switzerland
Panettone - Italy
Fritule (Gogoşi) - Croatia, Bosnia and Herzegovina
Chritsmas Pudding - United Kingdom
Dresdner Stollen - Germany, Austria
Štedrák (Generous Pie) - Slovakia
Kutia (Cereal Pudding) - Belarus
Vanocka (Christmas Wreath) - Czech Republic
Perekladanets (Layered Cake) - Ukraine
Piparkūkas, Piparkoogid (Pepper Cake) - Latvia, Estonia
Šakotis (Coughed Tree Cake) - Lithuania
Makowiec (Poppy Cake) - Poland
Česnica, Koledna pitka (Shared bread) - Serbia - Montenegro, Bulgaria - Macedonia
Melomakarona (Christmas Cakes with Honey and Walnuts) - Greece
Beigli, Potica (Walnut Roll) - Hungary, Slovenia
Cozonac - Romania, Moldova

Bolo Rei (King's Cake) & # 8211 Portugal Roscade Reyes (King's Ring) & # 8211 Spain

Bolo Rei-The King's Cake is eaten between Christmas and January 6, the Day of the Three Magi. It has the shape of a crown and is decorated with candied fruit and nuts, symbolizing the gifts offered to the baby Jesus by the Three Magi. Bolo Rei is filled with nuts, dried and candied fruits, but in it is also hidden a bean pod. Legend has it that a clever baker found this solution to choose which of the three wise men to give the gifts to the baby Jesus. Currently, the waiter who finds the pod is obliged to prepare the cake for the next year.
In Spain the traditional cake is called Rosca de Reyes and is similar to that in Portugal. It's just that it can be simple or creamy and it is customary to hide a figurine representing the baby Jesus in the traditional dessert. The one who finds the figurine is proclaimed the king or queen of the day, and the one who finds the pod is forced to pay for the cake.

La Bûche de Nöel (Christmas Stump) & # 8211 France

The traditional French dessert served at Christmas is a sponge cake roll covered with butter cream and chocolate or coffee, decorated similarly to the bark of a stump that warms the fireplace on Christmas Eve and covered with powdered sugar, like freshly snowed snow. For decoration is more
they use berries, twigs or mushrooms made of meringue, ice or marzipan. The name La Bûche de Nöel was given to the Christmas dessert only in the first half of the twentieth century, when wood heating was no longer common in France.

Kransekake (Crown Cake) & # 8211 Norway

A spectacular piece on the Christmas table, the Norwegian cake looks like a tower, that's why it's also called the Tower Cake. The dough is made from almonds, powdered sugar and egg whites and is slightly rougher than marzipan. Kransekake is the result of the pyramidal overlap of baked dough rings in round shapes of different sizes. The rings are joined with icing, and the traditional decorations include ribbons, candies, other small sweets, but also Norwegian flags. In Norway, Kransekake is also served on other holidays: anniversaries, weddings.

Vínarterta (tort viene) & # 8211 Iceland

A recipe preserved from 1875, Vínarterta, is a particularly refined cake, consisting of seven layers of fine sheets scented with vanilla and filled with fruit (usually plums or raspberries), glazed with butter cream, vanilla and almonds. Making a Vínarterta is an art. The cake is eaten only a few days after it has been prepared, to allow the fruits and flavors to intertwine.

Saffransbullar (Saffron Buns) & # 8211 Sweden

In the Swedish tradition, the Christmas holidays begin with the St. Lucia Festival on December 13th. In some representations, St. Lucia appears as a young woman wearing a wreath of green plants, adorned with lighted candles and holding a tray of Saffransbullar. Sweet dough buns flavored with saffron and black raisins have a shape reminiscent of a coiled cat and are called "lussekatter" (Lucia's cats). Saffron is used extensively in Swedish cuisine where every housewife boasts her own secrets for the fluffiest and most delicious Saffransbullar.

Joulutorttu (Christmas tart or Star tart) & # 8211 Finland

The traditional Joulutorttu are made from puff pastry in the shape of windmill propellers and filled with plum jam. Sometimes they have other shapes and are filled with apple jam. The name Joulutorttu translates as Christmas Tart ("torttu" means tart), but the dessert is also known as Star Tart. Traditionally, Joulutorttu dough is prepared with butter and sweet cheese (quark).

Irish Christmas Cake Christmas) & # 8211 Ireland

There are hundreds of Christmas cake recipes in Ireland. In all cases, however, it is a countertop rich in flavors, slightly spicy, full of fruits and nuts, which is baked six to seven weeks before Christmas and which is then "fed" regularly with whiskey until the big day. The finish is usually made with marzipan glaze or white butter glaze and powdered sugar. Christmas in Ireland cannot be celebrated without this fruit-rich dessert with a generous amount of alcohol.

Drømmekage (dream cake) & # 8211 Denmark

In Danish, Christmas is called Jul (an old Nordic word for festivity) and is considered the biggest holiday. During the Winter Holidays, the Danish table does not lack the delicacy called Drømmekage, a "sweet dream", as the name suggests. The top is airy, richly flavored with vanilla, and the topping with caramel and coconut flavor is dense and soft. Coming from the northern regions of the country, the Dream Cake became a favorite of Christmas meals only in the second half of the twentieth century.

Cougnoux (Bread of Jesus) & # 8211 Belgium

The Belgians, especially those from Flanders, prepare a special muffin for Christmas called - Jesus' Bread. Cougnoux, by its shape, is reminiscent of the holy baby and is made from sweet dough containing flour, eggs, milk, yeast, raisins and sugar. The brioche seems to have its origins in the province of Hainaut in western Belgium, but the Bread of Jesus is now spread throughout the southern part of the Netherlands. The way it is decorated differs from one province to another: with small clay rounds, with ornamental incisions, with flowers, sugar figurines, etc.

Kersttulband (Christmas turban) & # 8211 The Netherlands

At Christmas, Dutch families often make an old-fashioned turban-shaped cake. With a rich buttery taste, sweet and full of dried fruit, the cake is served in generous slices to guests during the holidays. To give it a festive air, it is decorated with candied cherries.

Chräbeli (Anise Cake) & # 8211 Switzerland

Chräbeli or Anise Cake is one of the best products that Switzerland boasts of for Christmas. The cake, in the form of star anise fruits, is made and sold only during the Winter Holidays. The main ingredient is anise, whose aroma is more intense in the cold winter air. Eggs, powdered sugar, salt, flour and Kirsch (cherry brandy) are also used. Besides
Chräbeli, in Switzerland, enjoys success with other varieties of Christmas sweets: Brunsli (Swiss blackberries), Zimtsterne (cinnamon stars), Kokosmacarönli (coconut macarons) or Basler Läckerli (flavored biscuits).

Panettone & # 8211 Italy

When it comes to traditional cake, Italians will always have Panettone. It comes from Milan, has a sweet, yeasty taste, and a distinctive cathedral dome shape. But preparation and patience are needed for preparation. It is traditionally filled with raisins and candied fruit. Panettone seems to have distant origins, even from the time of the Roman Empire, when the ancient Romans sweetened a kind of leavened dough with honey.

Fritule (Gogoşi) & # 8211 Croatia, Bosnia and Herzegovina

In Croatia, the best way to delight your guests at the Christmas table is to offer them fries. The fries are balls of dough, enough to fit once in the mouth, flavored with lemon and orange peel, grape brandy (loza, in Croatian) and / or black rum and sprinkled with powdered sugar.

Chritsmas Pudding & # 8211 UK

Christmas pudding is a must in the UK during the winter holidays. The traditional recipe is very similar to a fruit cake, with the difference that it is boiled, not baked. It is composed of a lot of dried fruits, raisins, nuts, cherries, tied with a mixture of egg and tallow. Sometimes it is syruped with refined sugar, other times with molasses and flavored with cinnamon, nutmeg, cloves, ginger and other spices. The pudding is prepared on the Sunday before Advent (four weeks before Christmas) and is left to mature without risk, as it has a high alcohol content. Before the 14th century, Christmas pudding was a soft beef or mutton dish with dried fruit, wine and spices.

Dresdner Stollen & # 8211 Germany, Austria

The most famous traditional cake in Germany is the one in Dresden, also sold at the Striezelmarkt, the oldest Christmas market in Germany. The cozonac produced in Dresden is distinguished by a special seal, applied on the packaging, which represents King Augustus II the Mighty. It should be mentioned that the recipe for the official stollen is known only to 150 bakers from Dresden. In the city takes place every year Stollenfest, the dedicated historical holiday
traditional cozonac. The Stollen of Dresden was first mentioned in an official document in 1474, on the menu of St. Bartholomew's Christian Hospital, and was prepared from a sweet dough, only from flour, yeast, water, and filled with fruit.

Štedrák (Generous Pie) & # 8211 Slovakia

In Slovak, Štedry, from which the name of this traditional dessert is derived, means generous, and the name refers to the rich filling, from four different layers (plum jam, poppy seeds, walnuts and cottage cheese), generously spread over two thin layers of leavened dough. The pie was used because it was believed to have miraculous properties. Now, it is prepared only for the Christmas table, and the filling put generously signifies abundance and fertility.

Kutia (Cereal Pudding) & # 8211 Belarus

Christmas in Belarus is a less important holiday than New Year's Eve, reminiscent of Soviet times. However, for Christmas, a sweet cereal pudding (similar to a cage) is prepared in Belarus. Traditionally, Kutia is the first of the 12 dishes served at Christmas dinner, also called the Holy Supper.

Vanocka (Christmas Wreath) & # 8211 Czech Republic

Many years ago, Vanocka could only be baked by a master baker of the guild. The recipe is similar to that used for braided rolls in Eastern European countries. Making Vanocka is not easy at all, so once established some rules of preparation, weaving and baking, they must be strictly observed to ensure the success of the final product. The housewife who kneads the dough must wear a white apron and scarf, is not allowed to speak and should hop next to the dough while it is fermenting. Another old custom requires that a coin be hidden in the dough. Whoever finds it will have a good year. Instead, a burned or broken Vanocka is a bad sign.

Perekladanets (Layered Cake) & # 8211 Ukraine

The name of this cake refers to the four thin layers of sweet dough with yeast over which are spread various fillings such as poppy seeds, dates, apricots, walnuts or simply a mixture of sugar and cinnamon. Rich and plentiful, this cake is similar to the Russian holiday cake. In Ukraine, the Christmas holidays are held according to the Julian calendar, so they start on January 6 and end on January 19.

Piparkūkas, Piparkoogid (Pepper Cake) & # 8211 Latvia, Estonia

Piparkūkas in Latvia or Piparkoogid in Estonia is a brown biscuit, thin, crunchy and flavored with ginger, cloves, nutmeg, pepper, allspice, coriander, cardamom and cinnamon. It should be noted that such a symphony of spices is no longer found in any Latvian cuisine. Christmas in this country is
unimaginable without the Piparkūkas trays in each home. Ginger cakes are made in Estonia, and cafes across the country are replacing regular biscuits with flavored gingerbread during the winter holidays.

Šakotis (Tufted Tree Cake) & # 8211 Lithuania

There is no wedding, baptism, anniversary, Easter or Christmas without Šakotis in Lithuania. It is prepared from butter, eggs, flour, sugar and cream and baked in the oven or on the fire, like a kurtos kolacs. A conical metal shape is wrapped in dough, and after it is placed over the fire, while the metal shape rotates, with a polish it is allowed to drip over the dough, layer by layer, a slightly thinner crust. It is a dessert that is difficult to make at home, and the pastry chefs who prepare it keep the recipe, which seems to date back to the 15th century.

Makowiec (Poppy Cake) & # 8211 Poland

It is said that in Poland every grandmother has to bake as many poppy cakes as her grandchildren have, because otherwise they will fight for every slice. Makowiec is made from leavened dough, filled with poppy seeds and rolled. For the filling, the poppy seeds are soaked in milk for a whole night, and in the morning they are finely ground. Along with poppy seeds, a few other ingredients ensure its flavor
a must-have Christmas dish on Polish tables: white sultanas, chopped almonds, lemon peel, orange peel, vanilla and sugar.

Česnica, Koledna pitka (Bread Sharing) & # 8211 Serbia & # 8211 Montenegro, Bulgaria & # 8211 Macedonia

Česnica is a round ceremonial bread made from wheat flour that is baked on Christmas Eve or even on Christmas morning by the head of the family or the housewife. In some areas, the water for the dough is brought on Christmas day, before sunrise, from a spring or a clean well and a handful of cereal is thrown into it. In other areas, on Christmas Eve, close relatives sit at the table, spinning Česnica three times, then dividing it between relatives so that each receives a piece. In Bulgaria, the birth of Jesus is celebrated according to the Gregorian calendar, on December 25. Koledna pitka is served for Christmas or New Year, and its appearance differs depending on the shape in which it was baked. But it is important to be able to easily break it into pieces that will be divided around those gathered around the holiday table. A coin is hidden in the bread, and whoever finds it says it will
he was lucky all year.

Melomakarona (Christmas Cakes with Honey and Walnuts) & # 8211 Greece

Melomakarona, together with Kourabiedes (a kind of walnut croissants), is the most common dessert during the Christmas holidays. They are egg-shaped and made of flour, olive oil and honey. The fragrant dough with orange peel is rolled and filled with ground walnuts, and after the croissants are baked, they are immersed for a few seconds in a hot syrup of honey, sugar, cloves and cinnamon dissolved in water. Finally, they are rolled in chopped or ground walnuts.

Beigli, Potica (Walnut Roll) & # 8211 Hungary, Slovenia

Beigli is a Hungarian-specific sweet, ubiquitous at Christmas time. In its traditional form, it is a roll with a rich filling of walnut or poppy, but also with chestnut puree or even Nutella in its more modern variants. Beigli became a regular Christmas dessert during the Austro-Hungarian Monarchy. Potica, Slovenia's traditional cake, is prepared only for special occasions, such as Christmas and Easter. Dessert was first officially mentioned in the 16th century in the first cookbook published in Slovenian.

Cozonac & # 8211 Romania, Moldova

At Christmas time, women in Romania prepare cake with various fillings. The smell of the cake intoxicates the senses on Christmas Eve, when relatives and friends start caroling.

The cheesecake, the star dessert at "Chefs with knives"

Monday night's "Chefs at knives" brought a new team confrontation, but also an individual test for the chefs in blue and yellow tunics, as the red team was the one that got the most votes in the battle with number three.

Monday evening's edition of & bdquoChefi la cuite & rdquo brought a new team confrontation, but also an individual test for the chefs' teams with blue and yellow tunics, & icircntruc & acirct the red team was the one that got the most votes & icircn the battle with the number .

The imposed theme in the kitchen of those who entered the duel was cheesecake, a sweet recipe meant to taste the taste buds of chefs Bontea, Dumitrescu and Scarlatescu. The chefs had at their disposal the top Pilos products, provided by LIDL: from milk and cooking cream of the best quality, to cream, butter, or fine sweet cheese, indispensable in this dessert.

Fresh fruit, chocolate, or vanilla cream were just some of the toppings chosen by the competitors.

Sunday dessert: blackberry and yogurt cake

Pavlova or meringue cake with a light, fine cream and. VafeBreakfastDesserts Food. Rating: 5 & # 8211 30 votes & # 8211 21 min. Calories: 653 RECIPES: 3 ideas for light desserts with fruit. The next day, take it out of the cold and garnish it with cream, mint leaves and blackberries or raspberries. The rest of the milk is boiled with spices. Users also like these ideas. Saved from the goodness of the kitchen. Have you ever eaten berry cakes?

The sweet-sour taste combined with the different doughs and sauces transforms anything. That's why we thought of presenting you this recipe for Belgian chocolate pudding and berries. Ingredients: 3 tablespoons blueberries, 3 tablespoons blackberries, 3 tablespoons red currants. Because it's blackberry season, I thought a blackberry tart would be great. A dessert so simple and yet so fabulous, semolina pudding is a. Grease a cake pan with butter and pour half of the semolina composition.

Put half of the blueberry sauce over the pudding and then sprinkle the blackberries.

Chocolate meringues with whipped cream and strawberries

Do you remember Pavlova, the fabulous dessert invented by the chef of a hotel in Wellington on the occasion of the 1926 tour of the Russian ballerina Anna Pavlova? These are meringue stuffed with sour fruit and whipped cream, then sprinkled with a little chocolate. To refresh your memory, you have HERE more details :). Well, the dessert I'm proposing to you today, on the penultimate day of Strawberry Week, is a reinterpretation of Pavlova. In the sense that the sweet delicacy is mounted vertically and includes a generous portion of dark chocolate. In this way, in the & # 8220dance & # 8221 of textures and tastes, a seductive & # 8220adiation & # 8221 is also caught.

Posted in 200-300 kcal, News, Cakes and other desserts Tags: egg whites, meringue, strawberries, strawberries, dark chocolate, meringue dessert, strawberry dessert, whipped cream, egg white cake, strawberry cake, egg white cake, meringue recipe, Pavlova recipe, egg white cake recipe, chocolate cake, egg white recipe only, whipped cream 6 Comments & # 187