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Tort Barbie

Tort Barbie


Prepare the first cake.

Separate eggs

Rub the yolks with oil, water and baking powder

Whisk the egg whites with the sugar

Add the egg whites over the yolks

Mix until it becomes a homogeneous cream

Gradually add the flour, stirring constantly

Add cocoa as well as flour

When everything is homogenous, add it to the tray and bake for 45 minutes at 180 degrees. Try it with a toothpick.

The second cake is prepared in the same way as the first gift with the ingredients written above. I made the first cake in a small cake tray and the second in a pan smaller than the tray.

Prepare the cream


Put the chocolate pieces in a bowl together with the whipped cream and put them in the microwave for 2 minutes.


Remove, mix until smooth, if the chocolate is not melted, add another minute. When the chocolate has completely melted, leave it to cool.

After it has cooled well, remove and beat with the mixer until it hardens and changes color.

MOUNTING

Overlap the two cakes, cut each in half and fill with cream.

Shape and grease the entire outside of the countertop with butter. I still have cream left and I greased it with cream and butter.

On top dress in marshmalow paste prepared as follows:

Grease a bowl with butter in which you put marshamllow and put it in the microwave for 30 seconds. It is better to leave it for five seconds until you see that everything has melted. If you leave it too long, you can no longer work with it.


Remove, mix well with a tablespoon greased with butter, everything must be melted, and add the sugar gradually not at once.

When it has caught, pour it on the work table, well covered with powdered sugar and knead with your hands well greased with butter. Gradually add powdered sugar until it no longer sticks.


And here the cake is dressed and ready to decorate.

Put the doll in the middle after removing its legs and shape it according to your preference.


Black Forest Cake

THE MOST BEAUTIFUL AND HAPPY EASTER HOLIDAYS.
THE BIRTH OF THE LORD JESUS ​​CHRIST TO BRING YOU PEACE AND LIGHT IN YOUR SOUL, TOGETHER WITH MUCH, MUCH LOVE.

PS. I also made this cake (another recipe) and it is very tasty!

Claudia, because I have to be better for the holidays, I forgive you because you didn't have patience until I posted the Black Forest cake recipe: P
HAPPY EASTER!

Happy birthday Robert and Happy Holidays

Christ sent!
Nice cake you made! )

Really sent! Thanks for the wishes Dia. Miha, I made the cake more to have a category of cakes, just like you: D I usually make the Black Forest cake like a cake. It's simpler, bigger D and I get rid of decorating too :)

Hello! Today I discovered your sites, I really like them. Recipes are very good and well explained for everyone. When I will be in a crisis of ideas. or suggestions I will appeal. Today I will try muffins with strawberries (actually cherries) from the freezer.

Hi, Rodica! I look forward to seeing you, even with any criticism, as long as they are constructive :) In case you haven't finished yet, I'll get to work today!

Hello!
I have a question..
How do you manage to wallpaper the edges. in fact ... around the cake? (with grated chocolate as you did..I mean ..)
I struggle..I twist the cake on all sides and I don't want to be left with the tray in my hand and the cake on the floor :)

:) First of all, try not to hold the cake tray in your hand, I kept it on the counter and only twisted it when needed.
I wallpapered the edges with grated chocolate simply by placing it by hand, pressing (very lightly) if it did not stick. Of course, only part of what I was trying to glue was glued. I made some mess at the base of the cake, but in the end I gathered the surplus and that's it :)

Can it be made with other fruits in compote?
What kind of jars do you mean, the smallest or the largest? I don't know their weights to tell you exactly.

Even if the aroma of the cake will not be the same, the Black Forest cake can be made with other compote fruits. It's about big jars, I don't know exactly how many grams they have either :) But I noticed that most compotes are commercially available in large jars.

Are you helping me with anything?
In 3 weeks it's my son's birthday, which Robert also calls (I read through your posts that this is also your name) and last year when he turned one year old I prepared the black forest, which was suuuuuupeeeeeeeer yaaaaammmmyyyyy!
Don't want to make a cheesecake? to do it in 3 weeks. pls pls pls pls - Are you giving a gift to your tiz from Bv?

Ama, I promise I'll make a cheesecake in time. It would be a shame for my tiz to celebrate his birthdays without a recipe of mine, we are now establishing a tradition :) I will also think of a way to decorate it to look a bit festive.

Super . Thanks so much. And . It's done . we make a tradition out of it! I don't know what your birthday is, but I gave birth to him on 10.10.2010 at 10 and 10 min. So you see what a lucky boy he is if we make him a special cake 1 By the way, when is your birthday?
Thank you very much

You have nothing to tell me how you feel (these days I will publish the recipe). It was interesting that I was also born on 10. 10.10.1910 :)))) But I ruined everything, I'm on 24.

Make some special cakes! I'll try a few from here. My grandmother makes an excellent cake, and the recipe is "family heritage". I haven't tried to do it myself so far because it seems quite complex to me, but I assisted and helped a few times when my grandmother did it. I'll give you the recipe as my grandmother explained it to me, in case you want to try it. The cake is called "Tree Trunk".
Countertop:
- 10 egg whites
- 150 gr. caster sugar with 5 tablespoons water, boil and make syrup.
Beat the egg whites well (until they are sticky) and put the hot syrup little by little, beating with a whisk until the syrup is finished. Then pour in the rain about 150 g of walnuts given by the machine, mixing lightly with a spoon. The composition is poured into the greased baking tray and lined with flour or baking paper. Bake at the right heat. When it is ready, peel it lightly, dust it a little with powdered sugar. It is packed in 3.
Cream:
- 400 gr margarine Rama
- 400 gr powdered sugar
- 10 yolks
- 6 tablespoons flour
- about 500 ml of milk
- 50 gr. cocoa
-pistachio or vanilla essence.
Make a ciulama from flour and milk (milk is not added at all from the beginning). Boil to thicken. The yolks rubbed with a pinch of salt dissolve with a little cold milk and gradually pour over the ciulamau that is on the fire, stirring constantly to incorporate. It has to boil a few more to be as thick as polenta. Leave to cool, stirring so as not to catch the peel.
Rub the butter with the sugar first with a spoon, then with the mixer. The foam over which the cold ciulamau is gradually placed, stirring continuously with the mixer. Put the pistachio essence to taste.
Fold the top, put the cream in the middle and cover with the edges about 3 quarters of the cream. From the rest of the cream mixed with cocoa boiled with a little water and cooled, dress the cake.
At the end, make zig-zags with a fork and decorate with leaves.

Cristina, thank you for your effort in sharing Grandma's cake recipe. Almost everyone talks to me, and you have now earned this right with a tip and stuffed it) If I have your consent, I can publish your recipe in a column called & & quot; will not be lost in the comments.


Princess Barbie cake


WHEAT INGREDIENT:
15 eggs,
15 tablespoons flour,
15 tablespoons sugar,
2 baking powder sachets,

CREAM INGREDIENT:
600 ml whipped cream Megle (Hulala)
400 gr household chocolate

MARSHMALLOW FOUNDING INGREDIENT:
450 gr white marshmallow,
2 tablespoons water,
2 vials of vanilla essence,
900 gr powdered sugar,
frame for greasing the bowl in which we put melted marshmallows,
food starch for spreading,
food coloring,

TABLE PREPARATION:
Bake 3 biscuit tops. One countertop will be made of 7 eggs, the second of 5 eggs, the third of 3 eggs. The countertops are baked in shapes with a diameter of 24,18 and 14 cm.
The yolks from 7 eggs are frothed with 7 tablespoons of sugar. Beat the egg whites with 1 pinch of salt. Mix the foamed yolks with the beaten egg whites and gradually add 7 tablespoons of flour in which we put 1 sachet of baking powder.
We shape the preheated oven where we will keep it until the countertop is baked (toothpick test). We do the same with the rest of the countertops.

CREAM PREPARATION:
Heat 500 ml of whipped cream in which we add 400 gr of chocolate and leave it on the fire until it melts. Leave it to cool for a few good hours (preferably it would be 10 hours). When it is well cooled, we froth it with the mixer for a few minutes then we add 100 ml of whipped cream that we beat the foam before gradually.

MARSHMALLOW FOUNDATION PREPARATION:
Grease a bowl well with a frame, place marsmallows in it, add 2 tablespoons of water and put the dish in the microwave until the marshmallows melt (I put it four times for 30 seconds, but this time also depends on the power of the oven as it heats up). Be careful to melt in a larger bowl because this marshmallows are very swollen. After it is melted, add to it the 900 gr of powdered sugar and mix well with a spoon until all the sugar is incorporated (it is very sticky). When the paste is homogeneous, powder a foil or a bag with a little starch and leave it to cool for at least 2 hours. I covered the cake with this fondant. Spread lightly on the table sprinkled with starch.

ASSEMBLY:
Let the countertops cool then cut each countertop into 3 parts. Syrup a little each part with burnt sugar syrup and rum essence then fill the tops with cream. We start with the largest to the smallest countertop (we syrup each part a little if you want, but you can go over this stage if you like it drier). We will cut the last part of the countertop with a glass in the middle before put the lid on the cream.


Through this hole we will introduce the Barbie doll. We bring the countertops to the same level, filling the differences between the countertops with the remaining cream.


Diplomat cake

Hello! they are novices, what do they do with egg white cream. to mix with egg yolk cream and whipped cream? Thanks!

Hi, it's a small mistake, don't put the egg whites in the cream (only the yolks). So make a single cream of yolks and sugar, add milk and boil on a steam bath, then mix with whipped cream and gelatin (plus vanilla essence).

Thank you, keep up the good work, I'm delighted with the ideas and recipes!

HOW DO I PUT GELATINE IN THE CAKE, CREAM OR CREAM TO STRENGTHEN BEAUTIFULLY? I PUT THE GELATIN IN WARM WATER AND AFTER I PUT IT IN THE CREAM, IT COOKED. I USED 2 GELATINE ENVELOPES -KNOXORIGINAL, UNFLAVORED. HELP ME HOW TO PREVENT COCOLOASHES! IT WAS WRONG WHEN I FOUND CREATED PIECES OF GELATINE IN CREAM. I DIDN'T DISSOLVE IT, I DIDN'T ADD IT WELL TO THE CREAM. THANK YOU.

With pleasure, but you really don't need so many thanks. It goes up to my head :)

It looks insane :), I will definitely try it.

With the look, I see that I convinced you, now it remains to be seen what the taste of the diplomat cake will look like: D

Mmmmmmmmmm like, it looks fffffffff good, it's pleasing to the eye and exciting for the taste buds, dear R: d.
Delighted, as with every post of yours.

Diana, I think we have a reciprocal relationship here :)) And I always love your comments)

Maybe you can post some recipes for caltabosi, sausages, something specific to the month. that also through your recipes I will find something special !! That if you have.

I'm a little comfortable to do something like that, so I don't promise anything :) Although now it seems to me that the idea of ​​making a few sausages is kind of smiling.

I tried too but it didn't work out. For one reason or another, my egg cream with bain-marie sugar did not harden. I beat the eggs well with sugar for about a quarter of an hour, I put milk, but when I put the cream (egg with milk) on the steam, its composition did not change at all (it remained as liquid). And I thought I should and I mixed the cream with whipped cream and gelatin. But from this mixture the cream (egg with milk) remained at the bottom of the bowl and the whipped cream rose to the surface. Can you tell me why? Va roooog. : o3

Yes, I can :) Unfortunately, you didn't boil the cream of the cake enough. I even mentioned in the recipe that after about 15 minutes of cooking the bain-marie cream will have to have thickened a little, but it seems that you missed it. It still happens, but don't forget that small details can make a difference - next time you will surely make the diplomat cake without any problems.

And if it takes more than 15 minutes to harden, what do I do?

You're not doing anything, Alex. Leave the cream on the fire until you notice that it starts to thicken. The 15 minutes are indicative, we do not have to take only after time - my electric stove heats up in one way, the stove in another way (even the gas pressure sometimes differs, especially in the winter months).

I also made the recipe ... about two weeks ago. I had the same problem with that cream of yolk + sugar + milk. I may fall asleep next to the stove until it starts to thicken. but G E N I A L came out! Tastes and easy.

I have always admired men who know and like to cook

Unfortunately, I'm not really admirable. I like to cook, but I don't know how to do it as well as I would like :)

you are modest, and I admire the men who cook, I would have liked k and my husband to cook but unfortunately he doesn't even make french fries

I try to be realistic, especially knowing that I don't actually cook as often as people think. And then you know what it's like. If I'm in the kitchen, then I don't have time to do other household things that your husband probably does :)

I made it and it turned out delicious. I received praise from everyone :)) thanks for the recipe :)

You really don't have to, the praise received is only your merit)

Beautiful presentations, attractive blog! : D

I like your recipes, but please don't have any recipes without fats or fried foods.

There aren't many of them, but there are already dozens of good recipes without fat or fried on the blog. The difficult part is finding them, thinking that they are mixed among hundreds of other recipes, but you will surely discover them. :)

I also tried the cake, but I don't know why the yolks + sugar + milk didn't set at all. I kept them on the water bath for half an hour, but nothing. I do not understand why. I also tried a cream for another cake where I had to mix eggs + sugar DIRECTLY on the fire until it thickens - although I kept them DIRECTLY on the fire for 45 minutes, they didn't thicken. I'm wodering why?

Not being next to you to see exactly how you did, you realize that it's hard for me to tell you why they didn't come together. But clearly something is wrong, because even a child knows that the egg coagulates if it is kept on fire :) And you say that you suffered it twice, the second time even keeping them DIRECTLY on the fire . I really don't know what to say. but some more experienced reader may "enlighten" us.

the recipe lacks starch or flour for the cream. yolk + sugar + milk become & vanilla quotsos & quot, not cream, regardless of the amount of gelatin that is added after.

Fortunately, the recipe images show how & quotgalbenus + sugar + milk & quot become & vanilla quotsos & quot only initially, and after they are cooked, combined with gelatin and stay in the fridge for a while they harden (and the image with the recipe ingredients does not show any flour). If I had made a "thick cream" with flour for the diplomat cake, then what was the point of gelatin. As the cream was "thick", it would probably have thickened even more if it had been kept in the fridge long enough. Finally, it's just an unverified presumption personally (it may not be strong enough to resemble the diplomat we know), which is why those without much experience in the kitchen (as I admit I am), they should follow exactly the above recipe, and if the gelatin is not expired or boiled too much, then the diplomat cake should come out perfectly.

I also made the cake, the first attempt failed because I probably mixed the hot cream with the whipped cream. So I threw everything away and started over. In the end, a super, good-looking and delicious cake came out.
Now I make the experienced and I ENLIGHTEN Mrs. Anonymous. I think he forgot to turn on the stove. I have no other explanation.

Roxana, I know it's not nice to laugh at someone else's trouble / failure, but there's no point in being hypocritical and not admitting that I had fun reading your comment.
I try to explain the recipes in as much detail as possible and to emphasize certain details that seem more important to me, precisely so that anyone - even those without experience in the kitchen - can successfully prepare that recipe. Even then, if someone is having problems, I try to help them and find out the cause together (because, in most cases, I noticed that the recipe is read diagonally or not enough attention is paid to the details - how it seems you have suffered it too with the first attempt at a diploma cake: P). But, in the case above, I really felt a little confused.


Black Forest Cake

THE MOST BEAUTIFUL AND HAPPY EASTER HOLIDAYS.
THE BIRTH OF THE LORD JESUS ​​CHRIST TO BRING YOU PEACE AND LIGHT IN YOUR SOUL, TOGETHER WITH MUCH, MUCH LOVE.

PS. I also made this cake (another recipe) and it is very tasty!

Claudia, because I have to be better for the holidays, I forgive you because you didn't have patience until I posted the Black Forest cake recipe: P
HAPPY EASTER!

Happy birthday Robert and Happy Holidays

Christ sent!
Nice cake you made! )

Really sent! Thanks for the wishes Dia. Miha, I made the cake more to have a category of cakes, just like you: D I usually make the Black Forest cake like a cake. It's simpler, bigger D and I get rid of decorating too :)

Hello! Today I discovered your sites, I really like them. Recipes are very good and well explained for everyone. When I will be in a crisis of ideas. or suggestions I will appeal. Today I will try muffins with strawberries (actually cherries) from the freezer.

Hi, Rodica! I look forward to seeing you, even with any criticism, as long as they are constructive :) In case you haven't finished yet, I'll get to work today!

Hello!
I have a question..
How do you manage to wallpaper the edges. in fact ... around the cake? (with grated chocolate as you did..I mean ..)
I struggle..I twist the cake on all sides and I don't want to be left with the tray in my hand and the cake on the floor :)

:) First of all, try not to hold the cake tray in your hand, I kept it on the counter and only twisted it when needed.
I wallpapered the edges with grated chocolate simply by placing it by hand, pressing (very lightly) if it did not stick. Of course, only part of what I was trying to glue was glued. I made some mess at the base of the cake, but in the end I gathered the surplus and that's it :)

Can it be made with other fruits in compote?
What kind of jars do you mean, the smallest or the largest? I don't know their weights to tell you exactly.

Even if the aroma of the cake will not be the same, the Black Forest cake can be made with other compote fruits. It's about big jars, I don't know exactly how many grams they have either :) But I noticed that most compotes are commercially available in large jars.

Are you helping me with anything?
In 3 weeks it's my son's birthday, which Robert also calls (I read through your posts that this is also your name) and last year when he turned one year old I prepared the black forest, which was suuuuuupeeeeeeeer yaaaaammmmyyyyy!
Don't want to make a cheesecake? to do it in 3 weeks. pls pls pls pls - Are you giving a gift to your tiz from Bv?

Ama, I promise I'll make a cheesecake in time. It would be a shame for my tiz to celebrate his birthdays without a recipe of mine, we are now establishing a tradition :) I will also think of a way to decorate it to look a bit festive.

Super . Thanks so much. And . It's done . we make a tradition out of it! I don't know what your birthday is, but I gave birth to him on 10.10.2010 at 10 and 10 min. So you see what a lucky boy he is if we make him a special cake 1 By the way, when is your birthday?
Thank you very much

You have nothing to tell me how you feel (these days I will publish the recipe). It was interesting that I was also born on 10. 10.10.1910 :)))) But I ruined everything, I'm on 24.

Make some special cakes! I'll try a few from here. My grandmother makes an excellent cake, and the recipe is "family heritage". I haven't tried to do it myself so far because it seems quite complex to me, but I assisted and helped a few times when my grandmother did it. I'll give you the recipe as my grandmother explained it to me, in case you want to try it. The cake is called "Tree Trunk".
Countertop:
- 10 egg whites
- 150 gr. caster sugar with 5 tablespoons water, boil and make syrup.
Beat the egg whites well (until they are sticky) and put the hot syrup little by little, beating with a whisk until the syrup is finished. Then pour in the rain about 150 g of walnuts given by the machine, mixing lightly with a spoon. The composition is poured into the greased baking tray and lined with flour or baking paper. Bake at the right heat. When it is ready, peel it lightly, dust it a little with powdered sugar. It is packed in 3.
Cream:
- 400 gr margarine Rama
- 400 gr powdered sugar
- 10 yolks
- 6 tablespoons flour
- about 500 ml of milk
- 50 gr. cocoa
-pistachio or vanilla essence.
Make a ciulama from flour and milk (milk is not added at all from the beginning). Boil to thicken. The yolks rubbed with a pinch of salt dissolve with a little cold milk and gradually pour over the ciulamau that is on the fire, stirring constantly to incorporate. It has to boil a few more to be as thick as polenta. Leave to cool, stirring so as not to catch the peel.
Rub the butter with the sugar first with a spoon, then with the mixer. The foam over which the cold ciulamau is gradually placed, stirring continuously with the mixer. Put the pistachio essence to taste.
Fold the top, put the cream in the middle and cover with the edges about 3 quarters of the cream. From the rest of the cream mixed with cocoa boiled with a little water and cooled, dress the cake.
At the end, make zig-zags with a fork and decorate with leaves.

Cristina, thank you for your effort in sharing Grandma's cake recipe. Almost everyone talks to me, and you have now earned this right with a tip and stuffed it) If I have your consent, I can publish your recipe in a column called & & quot; will not be lost in the comments.


What and how to decorate children's cakes

Before you know what details and sweets to decorate the cake, you need to deal with the composition of the festive delicacy. The recipe depends on the age of the birthday.

For example, on the first birthday you have to choose those products that can be consumed by crumbs. The cake should be a moderate amount of sugar and eggs.

In this case, the right option would be a cheese puree (filling) and pieces of minced meat (base). Experienced mothers prepare the hand and, to give a festive look, decorate it with fruit and pour yogurt.

Children from the age of two can make a cake based on the taste preferences of the newborn. For example, cottage cheese, chocolate, fruit or vanilla.

As for the cakes, you can choose cream, biscuits, honey, with the addition of fruit or chocolate chips. As a suitable layer of yogurt, butter or cream.

For decorating the main dessert of a children's holiday there are many technologies & # 8211 can be cream, protein, mastic, ice cream, marzipan, jelly. However, the most popular and how it turned out to be a simple way to decorate a cake are fruits, candies, dragees and small chocolate bars.

Kids love it especially when the holiday dessert is decorated with multi-colored amendments. These chocolates are attached to the icing or added to the cream.

Also, the decoration of fruits and fresh fruits will look original. For a glossy surface, it is common to cover them with jelly, or you can simply sugar. The leaves and flowers of cream, butter or protein cream are no less interesting for children.

If you decide to decorate the children's cake with chocolate, you will only benefit. This ingredient can not spoil any delicacy. Chocolate can make patterns, an inscription, curls, glazes, flowers, leaves and various patterns.


Tort Barbie

Rock:
- separate the egg whites from the yolk
- beat the egg whites with 4 lg of sugar and sugar until you get a meringue-like foam
- Rub the yolk with the rest of the sugar and the lemon zest
- lightly mix the two compositions
- sift the flour (lg must be full to the brim) on top
- mix lightly until everything is incorporated
- pour the composition in a tray lined with baking paper
- Bake at the right heat.

Syrup:
- mix the water with the sugar and boil
- after cooling, add the lemon zest

Cream:
- mix the yolks with the sugar and simmer until foamy
- The gelatin is soaked in 200 ml of cold water, after absorbing all the water it is poured over the yolks boiled with sugar and mixed well until it dissolves.

The composition thus obtained is mixed with mascarpone and vanilla essence forming a homogeneous paste. Over this cream add whipped cream and mix until all the cream is incorporated.

Assembly:
The cooled top is cut into 3 sheets. We use two sheets to form the rectangular pedestal between which the cream is poured over which we sprinkle the raspberries in abundance. The sheets must of course be syruped.

To form the doll's skirt, I cut circles from the third sheet, which I placed in a bowl, alternating with cream and raspberries. Keep it in the fridge for a few hours and then pour the contents of the bowl over the rectangular top, fix the doll in the middle, not before wrapping its legs in foil.


Diplomat cake

Hello! they are novices, what do they do with egg white cream. to mix with egg yolk cream and whipped cream? Thanks!

Hi, it's a small mistake, don't put the egg whites in the cream (only the yolks). So make a single cream of yolks and sugar, add milk and boil on a steam bath, then mix with whipped cream and gelatin (plus vanilla essence).

Thank you, keep up the good work, I'm delighted with the ideas and recipes!

HOW DO I PUT GELATINE IN THE CAKE, CREAM OR CREAM TO STRENGTHEN BEAUTIFULLY? I PUT THE GELATIN IN WARM WATER AND AFTER I PUT IT IN THE CREAM, IT COOKED. I USED 2 GELATINE ENVELOPES -KNOXORIGINAL, UNFLAVORED. HELP ME HOW TO PREVENT COCOLOASHES! IT WAS WRONG WHEN I FOUND CREATED PIECES OF GELATINE IN CREAM. I DIDN'T DISSOLVE IT, I DIDN'T ADD IT WELL TO THE CREAM. THANK YOU.

With pleasure, but you really don't need so many thanks. It goes up to my head :)

It looks insane :), I will definitely try it.

With the look, I see that I convinced you, now it remains to be seen what the taste of the diplomat cake will look like: D

Mmmmmmmmmm like, it looks fffffffff good, it's pleasing to the eye and exciting for the taste buds, dear R: d.
Delighted, as with every post of yours.

Diana, I think we have a reciprocal relationship here :)) And I always love your comments)

Maybe you can post some recipes for caltabosi, sausages, something specific to the month. that also through your recipes I will find something special !! That if you have.

I'm a little comfortable to do something like that, so I don't promise anything :) Although now it seems to me that the idea of ​​making a few sausages is kind of smiling.

I tried too but it didn't work out. For one reason or another, my egg cream with bain-marie sugar did not harden. I beat the eggs well with sugar for about a quarter of an hour, I put milk, but when I put the cream (egg with milk) on the steam, its composition did not change at all (it remained as liquid). And I thought I should and I mixed the cream with whipped cream and gelatin. But from this mixture the cream (egg with milk) remained at the bottom of the bowl and the whipped cream rose to the surface. Can you tell me why? Va roooog. : o3

Yes, I can :) Unfortunately, you didn't boil the cream of the cake enough. I even mentioned in the recipe that after about 15 minutes of cooking the bain-marie cream will have to have thickened a little, but it seems that you missed it. It still happens, but don't forget that small details can make a difference - next time you will surely make the diplomat cake without any problems.

And if it takes more than 15 minutes to harden, what do I do?

You're not doing anything, Alex. Leave the cream on the fire until you notice that it starts to thicken. The 15 minutes are indicative, we do not have to take only after time - my electric stove heats up in one way, the stove in another way (even the gas pressure sometimes differs, especially in the winter months).

I also made the recipe ... about two weeks ago. I had the same problem with that cream of yolk + sugar + milk. I may fall asleep next to the stove until it starts to thicken. but G E N I A L came out! Tastes and easy.

I have always admired men who know and like to cook

Unfortunately, I'm not really admirable. I like to cook, but I don't know how to do it as well as I would like :)

you are modest, and I admire the men who cook, I would have liked k and my husband to cook but unfortunately he doesn't even make french fries

I try to be realistic, especially knowing that I don't actually cook as often as people think. And then you know what it's like. If I'm in the kitchen, then I don't have time to do other household things that your husband probably does :)

I made it and it turned out delicious. I received praise from everyone :)) thanks for the recipe :)

You really don't have to, the praise received is only your merit)

Beautiful presentations, attractive blog! : D

I like your recipes, but please don't have any recipes without fats or fried foods.

There aren't many of them, but there are already dozens of good recipes without fat or fried on the blog. The difficult part is finding them, thinking that they are mixed among hundreds of other recipes, but you will surely discover them. :)

I also tried the cake, but I don't know why the yolks + sugar + milk didn't set at all. I kept them on the water bath for half an hour, but nothing. I do not understand why. I also tried a cream for another cake where I had to mix eggs + sugar DIRECTLY on the fire until it thickens - although I kept them DIRECTLY on the fire for 45 minutes, they didn't thicken. I'm wodering why?

Not being next to you to see exactly how you did it, you realize that it's hard for me to tell you why they didn't come together. But clearly something is wrong, because even a child knows that the egg coagulates if it is kept on fire :) And you say that you suffered it twice, the second time even keeping them DIRECTLY on the fire . I really don't know what to say. but some more experienced reader may "enlighten" us.

din reteta lipseste amidon sau faina pentru crema. galbenus+zahar+lapte devin "sos de vanilie" , nu crema, indiferent de cantitatea de gelatina care se adauga dupa.

Din fericire, imaginile retetei arata cum "galbenus+zahar+lapte" devin "sos de vanilie" doar initial, iar dupa ce sunt fierte, combinate cu gelatina si stau un timp in frigider se intaresc (iar imaginea cu ingredientele retetei nu arata vreo faina). Daca as fi facut o "crema groasa" cu faina pentru tortul diplomat, atunci oare ce rost mai avea gelatina. Crema fiind "groasa", probabil s-ar fi ingrosat si mai mult daca ar fi fost tinuta suficient de mult in frigider. In fine, e doar o prezumtie neverificata personal (e posibil sa nu se intareasca suficient incat sa semene cu diplomatul pe care-l cunoastem), tocmai de aceea, cei fara prea multa experienta in bucatarie (asa cum recunosc ca sunt si eu), ar trebui sa urmeze intocmai reteta de mai sus, iar daca gelatina nu este expirata sau fiarta prea mult, atunci tortul diplomat ar trebui sa le iasa perfect.

Am facut si eu tortul, prima incercare a fost esuata pentru ca, probabil, am amestecat crema calda cu frisca. Asa ca am aruncat totul si am luat-o de la capat. In final a iesit un tort super, aspectuos si delicios.
Acum fac pe experimentata si O LUMINEZ pe doamna Anonima. Eu cred ca a uitat sa aprinda aragazul. Alta explicatie nu am.

Roxana, stiu ca nu e frumos sa radem de necazul/ nereusita altuia, insa n-are rost sa fiu ipocrit si sa nu recunosc ca m-am amuzat citindu-ti comentariul.
Eu incerc sa explic retetele cat mai detaliat si sa accentez anumite detalii care-mi par mie mai importante, tocmai pentru ca oricine - chiar si cei fara experienta in bucatare - sa poata prepara cu succes reteta respectiva. Chiar si apoi, daca cineva intampina probleme, incerc sa-l ajut si sa descoperim impreuna cauza (pentru ca, in cele mai multe cazuri, am observat ca se citeste reteta pe diagonala sau nu se da suficienta atentie detaliilor - cum se pare ca ai patit-o si tu cu prima incercare de tort diplomat :P ). Insa, in cazul de mai sus, chiar m-am simtit putin descumpanit.


Vreau sa fac un tort Barbie

M-am uitat pe aici pe forum, si vreau si eu sa fac doua torturi unul Barbi si unul trenulet dar nu prea stiu cum. am incercat sa fac un tort sa vad cum ar iesi fusta papusii dar arata mai multt a palarie.
Vine ziua fetitei mele vreau sa ii fac acest tort.

Va rog mult cele care ati facut astfel de torturi. ajutati-ma cu sfaturi. si eventual cu poze daca aveti

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#2 simonique

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#3 lissa

#4 cosmyna2006

Va multumesc tare mult pentru raspunsuri. sper sa reusesc sa fac si eu torturi asa minunate ca a voastre!
Tortul are blat de pandispan si o crema de vanilie.

Azi am mai facut un tort. recunosc ca de cand cu forumul acesta fac torturi in fiecare sambata.

Ce parere aveti?? Eu sunt tare multumita, e prima data cand am incercat sa ornez cu crema de unt, si imi plac tare mult frunzele care mi-au iesit. Trandafirii sunt facuti din sugus. nu aveam ce face intr-o seara.


Cakes

Whether you are looking for a birthday cake or you want a delicious cake for a festive meal, you will find here various combinations for cakes, for all tastes.

Of all, chocolate cakes are my and my family's favorites, but even those who prefer a fruit cake will find something here to satisfy their tastes.

Cakes for children, with various anniversary themes, will delight the little ones, but also the big ones alike.

I would be happy to try all these cake recipes and tell me how they turned out!


Vreau sa fac un tort Barbie

M-am uitat pe aici pe forum, si vreau si eu sa fac doua torturi unul Barbi si unul trenulet dar nu prea stiu cum. am incercat sa fac un tort sa vad cum ar iesi fusta papusii dar arata mai multt a palarie.
Vine ziua fetitei mele vreau sa ii fac acest tort.

Va rog mult cele care ati facut astfel de torturi. ajutati-ma cu sfaturi. si eventual cu poze daca aveti

Thumbnails attached

#2 simonique

Thumbnails attached

Attached images

#3 lissa

#4 cosmyna2006

Va multumesc tare mult pentru raspunsuri. sper sa reusesc sa fac si eu torturi asa minunate ca a voastre!
Tortul are blat de pandispan si o crema de vanilie.

Azi am mai facut un tort. recunosc ca de cand cu forumul acesta fac torturi in fiecare sambata.

Ce parere aveti?? Eu sunt tare multumita, e prima data cand am incercat sa ornez cu crema de unt, si imi plac tare mult frunzele care mi-au iesit. Trandafirii sunt facuti din sugus. nu aveam ce face intr-o seara.


Video: Barbie tortları barbi pastalar tort şəkilləri barbi tort şəkilləri qız uşaqları üçün tortlar