Almond flavored cocoa tart
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Separate the egg whites from the yolks. Rub the yolks with the sugar until a cream is obtained. sift flour, cocoa, starch on top, put the 2 essences. Mix everything until smooth.
Put a pinch of salt over the egg whites and beat the hard foam. Pour the egg white foam over the yolk composition, and mix gently. Pour the composition into a Teflon tart with a diameter of 26 cm and put in the oven. After about 10 minutes, add the almond flakes. Leave for another 10 minutes, remove from the oven and serve as such.
Why homemade cakes?
That is the question. Why homemade cakes? Because cooking for your loved ones is an act of pure love. We are all aware that health is the most valuable asset. It is rightly said that we are what we eat. That is why it is very important to eat as naturally as possible. As healthy as possible. Let's strive to cook homemade food, homemade cakes, to convince our children that a homemade dessert is much better than a commercial cake, full of blasphemous E's.
Most of us are very busy and we think we don't have time for cooking. It is very easy to get lost between the chase for money, work obligations, time lost in traffic, bills to pay, shopping, meetings with parents, washing, ironing, cleaning… And yet, what do we eat today?
The answer comes naturally. Homemade cookies. After one or two dishes, also homemade, because I suggest we all make a change in the way we look at life, care for health and, therefore, in the way we cook. Old and new recipes, traditional, modern and reinvented. This is the slogan of this project. Recipes for classic or fashionable homemade cakes, simpler or more complicated, faster or more laborious.
Chocolate tart with pumpkin
With this recipe I participated in the Campaign "Tasty Autumn Stories #farazahar" organized by NoSugarShop.
This wonderful tart came to me when I tried to turn a recipe suggested by a blog reader into a keto. Fine and creamy filling on a crunchy chocolate-flavored crust, all without sugar, a real delight! I would be happy for you to try it and come back with impressions. Find the ingredients needed for the recipe on the NoSugarShop.ro website.
For a shape with a diameter of 24 cm, 8 servings
- 150 g of almond flour
- 20 g cocoa
- 50 g erythritol
- 50 g butter
- 1 or
- ½ teaspoon of xanthan gum or 1 tablespoon of psyllium bran
- 80 g dark chocolate (I used 85% cocoa heidi)
- 600 g baked pumpkin
- 4 eggs
- 50-70 g erythritol (depending on how sweet the pumpkin is)
- vanilla, cinnamon or other flavors
The components of the crust come together to form a dough like plasticine. Put a circle of baking paper in a tart shape that is greased with butter. And the edges of the mold are greased with butter. The dough is spread between 2 baking sheets or silicone mats and transferred to the tray. Using your fingers, spread the dough evenly on the bottom of the form and on the edges. Bake in the oven at 160 degrees C for about 10 minutes.
Meanwhile, prepare the filling by mixing all the filling components with the hand blender.
After 10 minutes, remove the form from the oven and distribute the broken chocolate evenly. In a few minutes, the chocolate will melt from the heat. Then carefully pour the filling. Chocolate will tend to rise to the surface in places, it's not serious. Put the form back in the oven for about 30-40 minutes. The surface should be caught almost everywhere, but it is allowed to be a little softer in the middle. Extinguish the fire and leave the tart in the oven for an hour. During this time, the soft part in the middle will coagulate.
The tart is cooled and served after refrigerating for at least 4-5 hours, preferably overnight.
TOTAL: 1295 grams, 2387.1 calories, 84.5 protein, 217.5 fat, 58.1 carbohydrates, 23.1 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
Eggplant cake with cocoa and almond flakes
It has certainly happened to you that after you have made a mayonnaise, a belly soup or a cream with yolks, you are left with a few egg whites for which you have no plan.
If there are enough egg whites, the easiest way is to & # 8220invest & # 8221 them in an egg white cake. If there are few, put them in a jar and keep them in the fridge for 2-3 days or in the freezer for a maximum of 6 months, until you get more egg whites.
I had 4 frozen egg whites (left over from a belly soup) and 2 fresh egg whites left over from a tiramisu. All in all, we made the egg white cake with cocoa and almond flakes that you see in the photos.
My egg white cake is light as a flake, airy, with superb aromas of cocoa and oranges. In its fluff you meet here and there with crispy almond flakes and the contrast of textures is wonderful!
Because we are in the middle of the citrus season, if you find organic lemons or oranges in stores, take the opportunity to preserve their fragrant peel. It is wonderful in cakes, creams, cakes, etc. Here are some ideas for preserving citrus peels:
Rhubarb and cheese tart & # 8211 is tasty, flavorful and easy to prepare
The tart with pudding, rhubarb and cheese is moist, tasty and flavorful. It is very easy to prepare, so anyone can do it. If you want to eat a delicious dessert this weekend, I recommend you try the recipe below.
- 370 gr of wheat flour, 120 gr of powdered sugar
- 2 teaspoons vanilla sugar, 1 teaspoon baking powder
- 200 gr cold butter, 2 yolks
- 2 tablespoons sour cream 12% or 18%
Ingredients for the filling:
- 500 ml of milk
- 1 raspberry flavored pudding powder
- 1 teaspoon potato flour, 8 tablespoons sugar
- 2 teaspoons vanilla sugar, 200 g fresh cottage cheese
- 500 gr rhubarb, 200 gr strawberries
Method of preparation:
Cut rhubarb and strawberries into pieces. Put them in a bowl and add 3 tablespoons of sugar. Stir well. Set aside the bowl of rhubarb, strawberries and sugar for about 2 hours.
Prepare the pudding. Pour 300 ml of milk into a saucepan. Add 5 tablespoons of sugar, 2 teaspoons vanilla sugar and put the pan on the stove to boil. Add the pudding and potato flour to the remaining milk. Mix well so that no lumps form.
When the milk starts to boil, add the pudding and potato flour mixture. Reduce heat and stir for 1 minute. Take the pudding off the heat, cover it with cling film and let it cool completely.
Prepare the dough. Sift the powdered sugar and flour into a bowl. Add the baking powder and vanilla sugar and mix everything with a spoon. Put the cold butter on a large-mesh grater. Add the butter to the flour bowl and mix.
Add the yolks and sour cream and knead the dough with a mixer with kneading hooks (you will get a crumbly dough). You can also knead with your hands.
Divide the dough obtained into two equal parts. Knead some of the dough so that you get a smooth dough. Flatten the dough, wrap it in cling film and refrigerate for 2 hours. Cover the remaining dough with cling film and put it in the fridge.
Turn on the oven and set the temperature to 180 degrees, with the heating function up and down. Wallpaper a round tray (diameter 26 cm) with baking paper.
Take the smooth dough out of the fridge and knead it. Lay it in a round sheet with a diameter slightly larger than the diameter of the tray. Put the dough in the tray so that it covers a little of the edges of the tray. Cut the rest of the dough and grind it. Add it to the other crumbled dough.
Sprinkle the dough in the pan with the ground biscuits.
Put the pudding in a bowl, add the cheese and mix with a mixer on medium speed until all the ingredients are combined. Put the cream obtained over the dough in the tray. Spread it evenly.
Drain the rhubarb and strawberries. Place them on top of the cream. Finally, sprinkle the crumbled dough on top. Put the tart in the preheated oven for about 55-60 minutes. After the tart is baked, take it out of the oven and let it cool completely. Good appetite!
INGREDIENTS needed for pumpkin and almond tart:
- -1kg of fresh, tiny, tender zucchini
- -3 eggs
- -1 green fennel link (you can use dill)
- -1 small onion
- -500 g ricotta (urda or fresh cheese)
- -1 piece of Parmesan cheese that dries in the fridge
- -2 tablespoons almond flour
- -1 teaspoon fresh mint leaves
- -1 small clove of garlic
- -salt, pepper, dried hot pepper
- -green parsley
- -1 tablespoon butter
Returning to the recipe, a wonderful raw vegan tart came out of simple ingredients. It was tested, approved and requested and I gladly redid it and I promised that I will share it not only to those close to me, but also to you, to those who "step on the threshold" of my site.
Hazelnuts are the main ingredient in the tart. They have a high content of vitamins and minerals, but also a significant caloric intake (628 kcal per 100 grams).
Among the most important vitamins and minerals are vitamin B1 (thiamine) & # 8211 supports the nervous system and muscle tone of the heart. Vitamin B6 (pyridoxine) & # 8211 helps in the processing of carbohydrates, vitamin E & # 8211 is a powerful antioxidant that keeps skin healthy and prevents cell aging. Magnesium & # 8211 helps synthesize proteins and strengthens the immune system, phosphorus & # 8211 balances the pH of the blood. potassium & # 8211 supports heart activity, and zinc & # 8211 stimulates muscle and nerve activity.
Raw vegan chocolate tart with cherries
2-3 tablespoons coconut flakes
Hazelnuts, dates and coconut flakes are crushed with the help of a food processor in the bowl with the blade in S. For the base of the tart is used part of the dough obtained (about 1/4 of the dough) which must be sticky to could be shaped into a tart shape. The thickness of the base should be 0.5 & # 8211 1 cm. Leave in the freezer for 30 minutes.
The rest of the remaining composition is put back in the bowl together with the coconut oil, vanilla, cocoa powder and water, mix very well until a cream is obtained.
Remove the cherry seeds (I used frozen cherries), place the cherry pulp on the base of the tart and then pour the chocolate composition. Leave in the freezer for about 60 minutes, remove and serve cold or at room temperature, as desired.
Mix eggs with sugar and vanilla sugar until the composition becomes like a cream. Add the oil, salt, juice and grated orange peel (or lemon), essences to taste (vanilla, rum, etc.) and finally flour mixed with baking powder. (I also add a baking soda tip, but it works without it)
If you choose to make it with cocoa, mix cocoa with
15 tablespoons of the simple composition (stop the composition before putting all the flour)
In a tray lined with oil and baking paper, first pour the simple composition, then the one with cocoa. Sprinkle crushed walnuts, raisin almond flakes or whatever you like.
Put in the preheated oven at 180 degrees for 10 minutes, then reduce the heat to 170 degrees (proper heat) and leave for another 45 minutes. It took me so long because I used a large cake pan. If you use small cake trays, the baking time decreases and I say that the "Toothpaste Queen" will also make sure that the cake is ready.
After removing it from the oven, place it on one side to cool.
Try this video recipe too
(P) Easter recipes with corn starch
Most people think that cornstarch is a simple thickener used to give sauces, soups and stews a better consistency, and there are recipes with. cornstarch used in the preparation of delicious sweets.
Having in mind that the Easter Passover is coming, an occasion on which all those who are passionate about cooking will want to impress the family and invite the family. to bring new and special dishes on the table, we propose two & # 259 re & # 539ete de Pa & # 537te & icircn in which corn starch can be used. Of these re & # 539ete de Pa & # 537te the versatility of the starch will be noticeable, and from now on this ingredient will not be so easily overlooked.
Banana tart, biscuits & # 539i & # 537i ganache
The first of the two & # 259 re & # 539ete with corn starch This is a delicious cake & # 259. This tart combines chocolate, bananas and caramel, resulting in a decadent dessert, only good to put on the Easter table. For a tart with a diameter of 22 cm, you will need the following ingredients:
& bull 30 pieces & # 259 & # 539i of biscuits & # 539i type speculoos or digestive
& bull 6 tablespoons of unsweetened melted butter
For ganache you need:
& bull 85 grams of chocolate & # 259, with a cocoa content of at least 64%
& bull 1 tablespoon of melted butter at room temperature.
The following ingredients are required for caramel & topping:
& bull 2 tablespoons sm & acircnt & acircn & # 259 liquid & # 259, room temperature
& bull 2 bananas t & # 259iate & icircn slices sub & # 539iri.
Method of preparation
Initially, the oven must be preheated to 180 degrees. Then the biscuits are finely ground in a food processor. Over the biscuits, grind the butter and add the sugar. It is mixed again in the robot, until it results in a homogeneous composition. The mixture is placed in the tart tray, pressing very well on the edges. Put the tray in the freezer for 5 minutes, and then put it directly in the oven, where it will be left for 8-10 minutes, until the tart is lightly browned on the edge.
For the preparation of the ganache, the chocolate is cut into cubes and placed in a bowl. Sm & acircnt & acircn & # 259 liquid & # 259 se & icircnc & # 259lze & # 537te & # 537i is added & # 259 over chocolate & # 259. Let the bowl cover for 5 minutes. Subsequently, add the butter and mix everything with a silicone spatula, until a fine, glossy mixture is obtained. Spread the ganache over the biscuit top and tray, then set aside for 30 minutes.
For the caramel, the caster sugar together with two tablespoons of water is placed in a saucepan over medium heat. Stir continuously until the sugar dissolves. Subsequently, the mixture is left on the fire for 7-9 minutes, until it turns a golden color. During this time, it no longer mixes, but only moves slightly, occasionally. As the fire stops, gradually add the milk and stir in the liquid, stirring constantly. At this point, the sugar can stick to the bottom of the pan, and gradually the mixture will homogenize. Then add the brown sugar, butter and salt, and put the pan back on the heat and bring the mixture to the boil.
Separately, the egg yolks and cornstarch are mixed in a large bowl to homogenize. Gradually add the caramel sauce, mixing with a fork. The composition is transferred to a saucepan and left on medium heat, stirring constantly, until bubbles form on the surface and begin to rise. & icircngroa & # 537e. This step will take about 5 minutes. Then, the composition is passed through a sieve and left for 10 minutes in a bowl to cool. Subsequently, it is added over the tart, and the tray is left to cool for at least 6 hours.
For serving, grate the chocolate on the edges of the tart and place the banana slices in the center. The tart can be prepared even 3 days before consumption. It can be stored in a covered refrigerator, provided that the bananas and grated chocolate are added on the day of serving.
Cereal sticks and berries
Of the two Easter recipes, cereal bars, berries and starch are an extremely healthy snack, thanks to the ingredients in the composition. Thus, for the topping of the bars, you will need:
& bull 2 tablespoons cornstarch
& bull 250 grams of p & # 259dure fruit
& bull 85 grams of ar & # 539ar syrup
The following ingredients are required for the base of cereal bars:
& bull 200 grams of egg flakes instantly
& bull 230 grams of unsalted almond butter or peanuts
& bull 115 grams of ar & # 539ar syrup
& bull 85 grams of melted coconut butter & # 537
& bull 1 big egg & ndash for the vegan version of this re & # 539ete with corn starch, the egg can be replaced by starch, being enough a spoonful of powder mixed with 3 tablespoons of water and water.
& bull 65 grams of almond flakes.
Method of preparation
Start by preparing the topping, mixing the cornstarch with hot water, until the starch dissolves. There should be no lumps formed, and the mixture obtained resembles milk. Then the berries, sugar and ground syrup are placed in a saucepan over medium heat. The mixture is brought to the boiling point and mixed well until homogeneous. Remove from the heat and add the previously dissolved cornstarch to the pan. Everything is mixed so that the composition is homogeneous and free of lumps. Leave to cool, during which time the mixture will thicken.
Next, preheat the oven to 160 degrees and prepare a 20x20 cm tray, which will be lined with aluminum foil. It is important that the aluminum foil protrudes from the edges, so that the mixture can be easily removed from the tray at the end. .
For the basic composition, egg flakes, scorecard, almond butter or peanut butter, egg syrup and the egg are mixed in a bowl. , because the oats are moistened and the composition is homogenized. 70 grams are removed from the mixture obtained. The remaining composition is laid out on the tray, pressing very well. Add to this the berry topping. Then, in the 70 grams of the eggshell mixture, add the almond flakes. Using a silicone spatula, add this composition over the berry topping and cornstarch.
Place the tray in the preheated oven for 25-30 minutes. Once completely cooled, the obtained composition can be cut into bars. They can be stored at room temperature or in the refrigerator for up to 5 days, keeping them fresh. The best news is that the bars can be stored in the freezer for up to 2 months.
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