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Cake with tomato juice and orange cream

Cake with tomato juice and orange cream

Because it's December and the winter holidays are approaching and the house must smell of oranges, I prepared a simple cake with the cream of this wonderful fruit, aromatic and with tender leaves, with tomato juice.

  • 1 jar with plum jam
  • Pt.foi:
  • 10 tablespoons water
  • 15 tablespoons tomato juice
  • 15 tablespoons oil
  • 1 teaspoon of ammonia
  • 1 egg tied
  • enough flour to form a good dough to spread (700-800g)
  • salt
  • For the cream:
  • 250 g margarine or butter
  • 2 cups of milk
  • 6 tablespoons semolina
  • 8 tablespoons caster sugar
  • 4 tablespoons powdered sugar
  • 1/2 orange

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cake with tomato juice and orange cream:

Sheet preparation method:

Mix the ingredients for the sheets and gradually incorporate the flour until the dough can spread. Divide into 4 pieces, spread sheets from them and bake on the back of the tray greased with butter.

Orange cream:

Put the milk, semolina and caster sugar on the fire. Mix with a fork so that it doesn't stick until it thickens, then set it aside and add the finely grated peel of half an orange. Rub the butter with the powdered sugar until it becomes a cream, gradually incorporate the semolina cream left to cool a little (not to be hot) and the juice from half an orange. Stir.

Assemble the cake and put a generous layer of jam in the middle. Wrap the cake in cling film and let it cool until the next day when the sheets are tender. Powder with vanilla flour sugar!

Delicious and very fragrant! :)

How to froth butter cream with oranges or lemon?

The butter should be soft and greasy. I took it out of the fridge a few hours before and then put it in the bowl of the food processor. I beat the butter for a few minutes until it became frothy and light in color. Then I started to gradually put citrus cream, 2 tablespoons at a time, mixing briefly after each tranche.

I continued until I incorporated the whole cream base into the frothy butter.

If the cream is cut, don't panic! ANY butter-based cream repairs itself if you beat it with the mixer (at high speed) even for 10-15 minutes. Keep an eye on the cream and see how it becomes creamy again.

The orange or lemon cream is ready and can be used immediately to fill cakes, cakes or cookies.


Unbaked cheesecake with red oranges Simple, quick and easy recipe for a refreshing, delicious cake. A simple dessert that will be ready in maximum 15 minutes if you have red orange cream ready.

a uncooked cheesecake with red oranges you can prepare for the simple pampering of loved ones, to give as a gift or even for a festive meal. Light and refreshing cream goes perfectly after hearty meals.

The cheesecake recipes without baking are quick and easy to prepare, and I prepared a lot of them and posted them on the blog. You can see them all if click here & # 8211 you will find 38 cheesecake recipes (with and without baking).

If you want to see how I prepared other recipes for uncooked cheesecake with oranges I invite you to click on the titles below and you will be directed to the recipe:

For any cheesecake without baking you will use gelatin. You must dose the quantity in such a way that a very strong cream does not come out, but there is also no risk of it leaking when you cut it. You will take into account the fact that although its preparation is very fast, the waiting time to be cut exceeds 4-6 hours.

Gelatin can be powdered or in the form of sheets, but you will not use gelatin cream for decoration. I have written in other posts, but to make sure you will not make mistakes I will come back with the indication to moisturize gelatin powder with a little cold water. The amount indicated on the envelope also includes the water you pour over it. The gelatin sheets are also put in cold water, so that they are covered.

The gelatin powder is dissolved in a bain-marie, while the gelatin sheets are added in a warm or warm cream. For this reason I use gelatin powder.

A very important aspect: only digestive biscuits are used! Only these absorb the butter well and bind in a top that is nicely cut and does not crumble. In order for this countertop to be easy to cut, not to turn it into a hard table, be careful not to press too hard, but do not caress them either, because they need to be tied and the countertop not to break.

For the decoration of this uncooked cheesecake with red oranges I made a jelly from orange juice and gelatin for decoration. You can decorate it with fruit or whipped cream. I put a word of whipped cream for each slice & I cut 8 large slices, but it can also be divided into 12 portions with slices of the right size.

Here is the list of ingredients and how to prepare it explained step by step uncooked cheesecake with red oranges:


(for a shape with a diameter of 18-20 cm & # 8211 comes out 8-12 servings)

For the countertop:

For the cream:

250 g well drained ricotta

600 g red orange cream

For decoration:

150 ml red orange juice

1 sachet of colorless gelatin for topping (or red gelatin)

For red orange cream:

400 ml of red orange juice

To prepare cheesecake without baking with red oranges we used red orange cream for cakes and pies, but you can also use orange curd (it does not contain starch or flour).

I squeezed the oranges until I got the amount I needed. In a large pot I mixed eggs with sugar and starch.

I poured the orange juice over the egg cream, then I put it on the fire and mixed it very often until the composition turned into a pudding. I took it off the heat, added the butter and mixed it until it melted and incorporated into the cream. I glued a food foil to the cream and let it cool.

During this time I passed the biscuits (they can also be crushed in a bag with a rolling pin), then I poured the melted butter. Depending on the brand of digestive biscuits, the amount of butter can vary, so I suggest you put only three quarters in the amount of butter, mix well and squeeze the biscuits in your hand.

If they remain united, in a compact mass, then do not add butter. If it doesn't bind, you will add the rest of the butter, mix well and check the consistency again.

I put the biscuits in a form with removable walls, I pressed and leveled them with a glass. I put the form in the fridge until I finished preparing the cream.

I mixed the mascarpone with ricotta and powdered sugar, then I added the completely cooled red orange cream.

I hydrated the gelatin with 30 ml of water in a small pot. When it became a solid mass, I put it in a bain-marie until it dissolved, I put 2 tablespoons of cream cheese on it, I mixed it and I poured it over the cheesecake cream, mixing during this time at medium to high speed.

I poured the cream cheese over the cookie sheet, then put the form in the fridge for 3 hours.

After this interval I prepared the topping. I squeezed the red oranges, I mixed them with sugar, then I dissolved the gelatin for decoration in this juice. I boiled it for 1 minute, then quickly poured it over my cheesecake. Some of the cheesecake cream may melt in contact with the decor, so I recommend a little trick. You can put it in the freezer 30 minutes before decorating it.

I left this cheesecake without baking with red oranges for another 2 hours in the fridge before cutting it.

I hope you try it because it is easy and is one of the most delicious cheesecake recipes for this period.

I invite you to follow me on the YouTube channel.

Cake with mascarpone cream and lemon

Extremely easy to prepare this cake with quite a few ingredients.

Ingredients Cake with mascarpone cream and lemon

  • Rock (tray 20/25 cm)
  • 5 eggs
  • 6 tablespoons sugar
  • 6 tablespoons cornstarch (can be replaced with flour)
  • 3 tablespoons oil
  • a teaspoon of grated lemon peel
  • a vf. salt knife
  • a sachet of vanilla sugar
  • if you mix the egg whites perfectly, no baking powder is needed!
  • Cream
  • 250 g mascarpone
  • 200 ml sour cream for LaDorna cream
  • 3-4 tablespoons sugar (to taste)
  • juice from a lemon & # 8211 or to taste put only half, prepare the cream and taste and decide if you put the rest
  • slightly saffron (optional, for color)

Preparation Cake with mascarpone cream and lemon

Mix the egg whites with the salt.

When the composition is firm, add, spoon by spoon, the sugar, mixing at maximum speed until the crystals are completely diluted.

Mix the yolks with the oil and add them over the egg whites, then add the starch.

Mix lightly with a spoon, from bottom to top, adding orange peel and vanilla sugar.

Pour the composition into the pan greased with oil and sprinkled with flour.

Bake the top THE SMALL FIRE! until it passes the toothpick test and has a beautiful, slightly reddish color.

Turn the top upside down on a grill.

Leave to cool for a few hours.

Slice the top into three with a long, serrated knife.

Cream it is extremely easy to prepare!

Put all the ingredients in a bowl and mix until the cream becomes fluffy but firm.

Place the first slice of the top, spread 4-5 tablespoons of cream, place the next slice and spread the same amount of cream, and with what remains grease the cake after placing the third slice of the top.

Tomato Juice Cake

1 2 l of milk 4 tablespoons semolina 200 g butter 200 g powdered sugar a lemon. Although many years have passed since I discovered it, it remains one of my favorite cakes. 400 g plum jam with walnut kernels.

Leaf Cake With Tomato Juice A Recipe Of The Mothers From Ghighiu Monastery Simple To Make And A Little Expensive Food Easy Desserts Desserts

Homemade Tomato Juice Cake Maria Popa Recipe Cake Desserts Vanilla Cake

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Cake With Tomato Juice Homemade Desert Maria Popa Recipe Sweet Recipes Homemade Recipes Food

Cake With Tomato Juice And Gray Cream Fasting Recipe Or Sweet Recipe Food Desserts Cheesecake

Tomato Juice Cake Recipe In 2020 Cake Recipes Cakes and Food

After filling the cake sheets, they must stay for at least 24 hours for the sheets with broth to soften.

Cake with tomato juice. 8 votes 2 comments. But in our country, in Transylvania, the broth is practically a slightly thicker tomato juice. Spread each side on the bottom of a rectangular tray lined with baking paper. 1 packet margarine frame 1 cup powdered sugar 4 tablespoons semolina vanilla water lemon juice.

Sheets 4 pcs 12 tablespoons sugar 12 tablespoons oil 12 tablespoons tomato juice 1 teaspoon baking soda 450 g semolina cream 500 ml water 6 tablespoons semolina 1 2 packet margarine 150 g grated sugar and juice from a lemon plum jam vanilla flour sugar for decoration. For the sheets, mix the ingredients well and knead a dough that is divided into 4 thousand. How to prepare the cake recipe with tomato juice. It is a delicious cake containing cheap ingredients, it is spicy and very good.

I know that in some parts of the country the broth is very thick like a paste. A pinch of salt. Cake recipe with tomato juice ingredients. I highly recommend this recipe.

11 tablespoons sugar 11 tablespoons oil 11 tablespoons tomato juice 1 teaspoon baking soda with lemon flour as cream. Add the tomato juice, oil and sugar. Sheet cake with tomato juice and semolina cream I would call a queen of fasting cakes. Fasting cake with tomato juice.

In a bowl, mix the oil with the sugar and then with the tomato juice. 10 tablespoons tomato juice 10 tablespoons oil 10 tablespoons sugar 4,500 g flour 1 teaspoon ammonia dissolve in tomato juice. Lemon juice and peel. It is divided into 4 equal parts.

Cake with tomato juice. April 22 2012 category. Knead lightly until a slightly sticky dough binds. Powder with sugar and leave to cool.

At the end, the cake with tomato juice is mounted like this. Put flour and baking powder in a bowl. 15 tablespoons tomato juice. The broth used in broth sheets is tomato juice to clarify this as well.

75 g coconut. between the sheets put two layers of cream and in the middle a layer of jam with walnuts leaf cream leaf jam leaf cream leaf. 15 tablespoons sugar 15 tablespoons oil. I got this recipe from my college colleague Cristina.

Recipe: Cake with orange juice icing

Prepare the top for the cake with icing from orange juice
Beat the egg whites with a pinch of salt, add the sugar, then the rubbed yolks and finally the flour mixed with the baking powder. Pour the composition into a greased pan and place in the oven.

Preparation of the cream with the orange juice icing cake
Mix the yolks with the sugar, vanilla sugar, add the starch and milk and put the composition to boil on a steam bath. Stir continuously until thickened, then allow to cool. Separately rub the margarine foam and mix with the yolk composition.

Preparation Orange juice icing
Mix a few tablespoons of orange juice with the sugar and vanilla pudding, then add the rest of the orange juice and bring to a boil. Stir continuously until it almost thickens.

Assembly Cake with orange juice icing
Place the top, put vanilla cream on the top, and pour the icing of warm orange juice over the cream. The cake with the orange juice icing is left to cool for a few hours and then portioned.

1 Cake with orange juice icing 2 Cake with orange juice icing 3 Cream cake with orange juice icing 4 Orange juice icing cake


Cream of red oranges for cakes and pies it is delicious and made very easily and quickly. You need a few ingredients and you can replace the red oranges with the usual ones.

Red oranges are of several varieties, and the intensity of the color depends on their variety.

Unfortunately, I did not find the very red oranges, which are also called blood oranges. The dark red color of the fruit pulp is due to some pigments (anthocyanins). The pulp of the fruit turns brown, then turns red when the fruit develops at low temperatures.

The color develops if at night there are parts of -1 / -2 ° C for at least one hour, with differences that oscillate by 20 ° during 24 hours.

Sometimes the color can be seen on the skin, depending on the variety of red orange.

The aroma of red oranges is unique and very pleasant, with a light raspberry note. I had Sicilian red oranges. There is also a variety of red oranges in Spain (Sanguinello variety) and probably others that I don't know about.

Red orange cream it does not need artificial dyes. It may not be deep red, a dark red, but it is a pleasant natural color.

You can use red orange cream to prepare cheesecake, cakes (like slit), can be a great filling for the cake with vanilla or chocolate top.

You can also use it for a topping over a Pavlova decorated with oranges, kiwi and pineapple. You can find Pavlova's recipe if click here.

You will definitely like the sweet-sour taste of this red orange cream. The texture is creamy, like a pudding. Depending on the dessert you will end up with, you will use more or less butter. For a cheesecake you don't need a lot of butter (I used 150g), but in a cake or cake cream it needs stability, so respect the indicated quantities. Red orange cream can be combined with mascarpone, Philadephia cream cheese, Ricotta, whipped cream or chocolate.

If I didn't use starch in the cream, I would have obtained a cream that I like just as much: orange curd. You can find the lemon curd recipe on the blog and you can read it if click here.

Now I leave the list of ingredients and how to prepare for red orange cream for cakes and pies.


400 ml of red orange juice

250 g fatty butter (150 g if used in gelatin creams)

First I washed the orange peel, then I wiped them, cut them in half and squeezed them. At first the juice did not look very dark, but during boiling it reached a pink-orange hue.

In a 3 l pot I mixed eggs, sugar and starch. I needed a bigger pot because during cooking the cream increases its volume. If you use a deep pot it may be smaller.

I mix it while it is boiling, directly on the fire, preventing the formation of lumps and at the same time I make sure that it does not stick to the bottom of the pot.

I poured the orange juice over the egg mixture, I mixed a little and then I put the pot on the fire. I let it boil over low heat, stirring almost all the time, until I got the consistency of a pudding.

I added the butter, mixed it, then covered it with cling film and let it cool.

I used the cream for a cheesecake, so I only put 150 g butter. For a cake or cake cream you will want a stronger cream, so use 200 g butter.

The red orange cream for cakes and cakes is very easy to prepare. It is sweet & sour, perfect for refreshing desserts.

I invite you to see a refreshing cake recipe with yogurt and pineapple. If you like it, I invite you to subscribe to my channel.

You can change its composition by adding this cream and red orange pulp.

I invite you to the group I cook with friends & # 8211 tasty recipes, where I post delicious and easy to prepare recipes every day.

Cake with tomato juice and orange cream

Because it's December and the winter holidays are approaching and the house must smell of oranges, I prepared a simple cake with the cream of this wonderful fruit, aromatic and with tender leaves, with tomato juice.

Preparation time: 1 - hours

Difficulty: low

Ingredients needed for the cake with tomato juice and orange cream:

  • 10 tablespoons water
  • 15 tablespoons tomato juice
  • 15 tablespoons oil
  • 1 teaspoon of ammonia
  • 1 egg tied
  • enough flour to form a good dough to spread (700-800g)
  • salt
June 1, International Milk Day. Study: 60% of Roma & acircni.

  • 250 g margarine or butter
  • 2 cups of milk
  • 6 tablespoons semolina
  • 8 tablespoons caster sugar
  • 4 tablespoons powdered sugar
  • 1/2 orange

How to prepare the cake with tomato juice and orange cream:

Mix the ingredients for the sheets and gradually incorporate the flour until the dough can spread.
Divide into 4 pieces, spread sheets from them and bake on the back of the tray greased with butter.

Your first aid kit, in one innovative product: KAdermin

Put the milk, semolina and caster sugar on the fire. Stir to prevent it from sticking until it thickens then set aside and add the finely grated peel of half an orange.
Rub the butter with the powdered sugar until it becomes creamy, gradually incorporate the semolina cream left to cool a little (not to be hot) and the juice from half an orange. We mix.
Assemble the cake and put a generous layer of jam in the middle.
Wrap the cake in cling film and let it cool until the next day when the sheets are tender.
Powder with vanilla flour sugar!

Delicious and very fragrant! :)

For suggestive photos I am waiting for you on my blog:

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)

Cake with tomato juice and orange cream - Recipes

Posted by Postolache Violeta on December 12, 2011 in recipes with oranges festive recipes recipes for christmas fruit cake festive cakes | Comments: 118

6 eggs
6 tablespoons sugar
6 tablespoons flour

200 ml of natural orange juice
3 tablespoons sugar

1 sachet of vanilla pudding
250 ml of milk
3 tablespoons sugar
1 vanilla essence
200 ml liquid cream

for orange cream:

1 sachet of fresh pudding
250 ml natural orange juice
3 tablespoons sugar
1 orange essence
200 ml liquid cream

Then put on the fire, in a bowl the milk with the pudding powder, the sugar and the vanilla essence and in another bowl the orange juice with the pudding powder, the sugar and the orange essence. We put them on the stove, over low heat, chewing continuously until they start to thicken. Then set aside, cover with cling film to prevent the pojghita from sticking and let it cool.
For orange cream, the amount of sugar is variable depending on how sweet or sour the oranges are. The same goes for syrup and jelly.

After it has cooled, mix each composition with whipped cream. Prepare gelatin according to the instructions on the package and incorporate it into the composition. Be careful, mix very well, possibly with the help of a mixer to spread the gelatin evenly.

Place the second countertop on top and syrup it. Let it cool and in the meantime prepare the icing: break the small pieces of white chocolate, put it in a saucepan and add the whipped cream. Put it on the fire in a bain-marie (above a pot of boiling water), and chew until the chocolate melts. Very careful, the bottom of the pan in which the chocolate is must not come into direct contact with hot water but only with steam, because otherwise it is cheese.

And a virtual slice for you!

Share if you like:



You have my mother, what can she look like!
The contest is successful

he looks gorgeous!

how many oranges was needed in total?

It looks great. Full of orange flavor! I really like it! Pup and good luck at the contest!

Woooow! Flavored with oranges, a real winter cake! I really like how you put the cream. Congratulations

Isn't the pudding too hard prepared with 250 ml of milk and 10g of gelatin? In order for the brindle effect to come out, doesn't it need to be a softer cream?

Link exchange with Herb & # 8211 Medicinal Plants
I added your blog to BLOGROLL.
Thank you!

100 likes from me! :)
It looks sensational! : *

mmmmm. it looks delicious. it definitely leaves my mouth watering. I think I would like a portion with a glass of champagne on New Year's Eve. Bravo.

Phenomenal! You deserve to win and I will definitely steal the recipe !! Succccessss.

Vio, the cake is really gorgeous! Congratulations! And good luck!
I invite you with great pleasure to the Challenge & # 8220My soul recipe for 2011 & # 8221! Let's share the most beautiful and dearest moment of 2011!

your cake is excellent, and even if I participate in the contest, I can say with my heart that you deserve to win! Kisses and good luck! :)

It's magnificent! I think I can steal the idea and make it with pink fruit.

A big big recipe shit, I threw away everything I made off the counter, it looks great here but I guess the recipe didn't work out well. mix it with whipped cream. I'm sorry I tried, I hope no one like me suffers.

I did it I don't know how many times and it came out phenomenal. Whipped cream is homogenized with a little warm pudding and then hot gelatin is added to the cream. Maybe you didn't.


It was 1 sachet of gelagtin cream. There are two jellies.

yes, it's just an envelope for the cream because the pudding that binds the composition is also added


Thank you from the bottom of my heart for all the appreciations and beautiful words. I kiss you and wish you happy holidays!

ralucka, it doesn't come out strong at all, as soon as it has cooled, mix it with whipped cream and it will become soft. When you put the cream to make concentric circles, it will have the consistency of pandispan dough. after sitting in the fridge for a few hours, it will have the consistency of a pudding or a panna cotta

I did well. except for the decorative flower because I have no skill: but the recipe is great! Congratulations and thank you for posting it! Merry Christmas everyone!

I also want to try to make the cake tomorrow. I hope this striped cream comes out like this. I love the aroma of orange. thanks for the rest .. you have very good recipes and of course good ones. congratulations on everything you do.

what is the diameter of the tray. I'm waiting for the rasp ..thank you

Anonymous shape has a diameter of 26. I can cook!

It looks so good, I can't take my eyes off this cake anymore! I will definitely do it too. yammmm it was raining in my mouth! Congratulations. you have a nice site!
Elena :)

Your cakes look great. Congratulations!

Hi, the cake looks super good and I would like to make it too, but I have a little confusion. I saw that there in one of the creams it says the pudding is whipped cream and I don't understand how, are there envelopes of whipped cream pudding?

Yes ... there is whipped cream pudding from Dr. Oetker. it's not about whipped cream. on the advice of the lady who manages this blog, I found it at Kaufland.

ready! I found him! the next cake so to speak! :-D looks great and I can already imagine the aroma enveloping my senses :-)

The cake looks great. I want to do it too, but I saw that you didn't put baking powder on the counter. It does not count? That I see that it has grown enough for you.

Glad you like. I didn't put baking powder because it would grow too much and the countertop would be too airy. I enjoy cooking!

looks super cake! I want to make it too..and I have a I go to put orange juice in the box? :)


How much oranges do we need? (approximate)

Hi, my name is Antonia, I have a question if you would be nice to answer my cake is gorgeous and I think it tastes good yet I haven't tried it I would like to try it as the creamy finger comes out between the countertops as in the circles in the picture it can't be seen, if I put the second countertop, it crumbles and the creams stay with one finger, I honestly don't understand, something else I live in Montreal, there is no whipped cream pudding with what I could replace it to be white with orange as in the photo. I look forward to hearing from you. Thank you very much
my email address is [email protected] You can write me here.

I apologize for answering so late, I used an adjustable ring for the cake, otherwise it can't work for you. If you don't have such a thing, you can put it in a pan lined with food foil, but you will have to be very careful when you take it out. Instead of whipped cream pudding you can put ole creams, or another cream in an envelope like that.

Magnificent. we do it for the cap of the year.

For the last anonymous: did you read well how to prepare the cake? When the first top is placed on the tray, the special cake ring is placed around it, which detaches at the end, when the cream is set. Who does not have these utensils for the cake, can not succeed, of course.

I make a baking paper circle when I need it. and it always came out, you just need a little imagination :)

I made the cake last night ... today I will see how tasty it is. you need to have a little skill and especially to read the recipe well beforehand. The anonymous person who denigrates the recipe is sure that he did not read carefully. the creams if you work them at the same time, then pour immediately over the counter, it can't stick so quickly ... if you dissolve the gelatin as it says on the envelope, it can't come out. so. read the recipe very well to have everything at hand, some steps such as fear, syrup for syrup, are the first to be done. and so on. a skilled and attentive person cannot fail.

I'm so glad you did it and especially that it worked out for you! I hope you liked the taste, it's one of our favorite cakes because it's very light and cool.

I am writing to you from somewhere in Austria, my name is Ioana and St. Ion is my birthday and my name. I want to thank you for your recipes, I made more but these cake left my mouth watering. I made it today and my creams and jelly came out wonderfully and I still have it to cook tomorrow, I hope this part succeeds as well. I congratulate you for the recipe and on Tuesday I will write you what impression it made on my Austrian guests. Always publish recipes on me one helps me.

Thank you from the bottom of my heart, such comments motivate me in everything I do and give me the strength to move on! I am very glad that you succeeded and I hope that the Austrians were impressed!

Come on, my dear. I'll do it too. I think I'll call you! Blessing on your hands!

I mean I made this cake that came out gorgeous and very good. One thing didn't go well for me and I don't understand why? When I mixed the puddings with whipped cream they both came out white and I didn't get the same effect, but even so, it remains my favorite cake.

it depends a lot on oranges, the color of the juice is different from one kind of oranges to another
eventually vanilla pudding and orange cream would also be used for a more intense color, but the taste would be a little different!
I'm happy that you liked it!

I want to try this recipe too, only I have a perplexity. natural orange juice, you mean the natural juice squeezed from oranges by you, not by the one in the store. so: D. thank you

yes it's about freshly squeezed orange juice, but it also works with orange juice from the store, especially since during this period the commercial oranges are no longer so tasty and juicy

si tam tam. I hit the bar with the cake. without realizing it, I prepared the puddings with 500 ml of milk and also with juice, I just followed the instructions on the package, not in the recipe. and now that I had lowered the circle, the pudding began to flow. that's it, I got a little nervous that I didn't follow the recipe exactly. but I don't give up. I let some time pass and I start again :))))

I'm sorry you hit the bar, don't give up, I say give it a try, it's worth it! Here on the facebook page of the blog you will find pictures of this cake tried by readers:

I also did the tor and it turned out super good. Everyone praised me and wanted the recipe. Congratulations for the recipe, super good, tasty and refreshing cake and it's not complicated to make)
I really like your recipes, easy to make and yet spectacular.

Congratulations. it's a super cake. it's just that my lines didn't come out :(. I recommend it to you. and everyone praised me :)

hi, I made it too, the guests praised me :) they told me to start making cakes for the Romanian community here :). very fragrant, delicious. perfect.thanks for the recipe :)

I think I left too much pudding on the fire, it came out a bit hard but I fixed it. Please tell me how long I have to keep it on the fire

It's hard for me to give it a while, it depends a lot on the type of stove. The best thing to do is to do it as follows: stir, so you will notice more easily when it is strong enough and no longer needs to be set on fire. I hope I was explicit enough.

can you tell me the diameter of the cake?

Of course, the diameter is 28 cm :)

Hello Vio!
Please tell, where can I buy cake ring?
thank you

I bought it from the penny a long time ago, but I haven't seen it since. You can find it online here: http: //

I also made this cake ... everything turned out well except for the countertop which was a bit hard, what can I do to make it more tender?

Cred ca e posibil sa il fi lasat prea mult la copt. Sau poti incerca sa pui mai putina faina, unele tipuri de faina au un grad mai mic sau mai mare de absortie.

La cate grade trebuie copt blatul? Trebuie neaparat copt separat, nu as putea sa-l coc tot si apoi sa-l tai in doua? Si as vrea daca se poate sa-mi spui cum ai facut floarea din portocala?

Da, poate fi copt si tot si taiat apoi in doua, u am preferat sa il coc separat pntru siguranta. La cate grade se coace din pacate nu stiu fiindca am un cuptor obisnuit, de tip vechi. Floarea e facuta din felii de portocale asezate in asa fel incat sa formeze o floare, la ficare petala sunt cate trei felii prinse cu scobitori

La crema se pune o esenta intreaga( 10 ml) sau o lingurita ca la alte creme ?

Eu am avut fiola si am pus una intreaga, cea la sticluta de la dr Oetker de ex este mai concentrata, o lingurita este suficienta.

Superb, am sa incerc si eu. Felicitari!

neaparat as vrea sa stiu ce diametru are forma de tort detasabila care s-a folosit pentru tortul din imagine

Cat de minunat arata si sunt sigura ca pe atat de delicios este! Il voi face si eu in curand, mai ales ca sunt in imparatia portocalelor :) .

De ieri, nu ma m-ai dezlipesc de blogul tau, ai niste retete nemaipomenite pe care sigur le voi incerca pe toate.

atat de bine arata tortul asta incat mi-a fost frica sa indraznesc sa-l fac . l-am tot amanat da maine fie ce o fi . yo il fac sa imi iasa din grija . ii prea frumos , prea deosebit . bravo Vio :*

Hello! as dori sa stiu cate grame are plicul de geleatina si de la ce firma este cel folosit de dumneavoastra? intreb asta pentru ca exista si plicuri mari de geleatina , depinde de firma , eu am unul din lidl si are 50 g si scrie pe el gelatina alimentara de porc. E ceea ce trebuie . Mentionez ca sunt incepatoare , foarte incepatoare si vreau sa imi fac curaj sa fac acest tort . Se apropie ziua iubitului meu si as dori sa il surprind cu acest minunat tort.