New recipes

Desert amandina

Desert amandina


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top: mix the egg whites until you get a foam that does not flow. Add the sugar and continue mixing until the foam is sticky. Add the yolks and mix. Add flour, cocoa and baking powder.


Pour the dough into a tray lined with baking paper and bake the top, over medium heat, in the preheated oven, until it passes the toothpick test.

I split the dough in half and baked two separate countertops. If you want, you can bake one countertop and then cut it in two.

Cream: put the liquid cream on the fire. When it boils, turn off the heat and add the finely chopped chocolate. Stir with a whisk until the chocolate melts completely. Leave the cream to cool, then leave it in the fridge until it hardens.

Syrup: put 2 tablespoons of caramelized sugar. When it starts to foam, we add water and pay attention to the "explosion". Put the rest of the sugar (3 tablespoons), the rum essence and let it boil for a few minutes.

I syruped the first countertop well, I put the cream, I covered it with the second countertop, it also syruped well. I left the cake cold overnight. It can be left for 2-3 hours, but its consistency is much better the next day.


Glaze: I made the glaze the next day.

Bring the sugar and water to a boil, until the sugar melts completely and the mixture foams. Turn off the heat, put the honey and cocoa dissolved separately in a little water. Leave to cool. Leave the icing in the freezer for 2-3 hours or until it hardens a little, but still to run. I cut the cake into square pieces and glazed them only when serving each. You can glaze them all from the beginning, but over time, the countertop will absorb all the glaze. The taste will be a delight anyway, but it doesn't compare to the flavor of freshly poured icing. You have to wait a few stages, but as I said, it's worth it!


Description

When we think of raw almonds, the first word that comes to mind is CHOCOLATE. And when it's in the raw vegan version, the taste comes back to mind just like when we were kids and I went to the confectionery in the corner of the block. We collected the money in a box of CIP candies to eat a cake and a Brifcor.

Raw vegan amandina is about chocolate. Lots of chocolate. Yes, but here comes the feeling of guilt. Too much fat chocolate. People say that it is healthier, and even advisable, to consume dark chocolate & # 8211 with a higher percentage of cocoa. But did you know that in the raw version, cocoa is considered a superfood, being an important source of antioxidants, minerals and vitamins? Cocoa beans, which are heated to a low temperature, retain all the qualities that nature has given us for thousands of years.


Amanda laura sava recipe

These super appetizing mini almonds are dedicated, with all the love, to my beloved mom because almond is her favorite cake! Dear ones, I was telling you about two days ago, at the Danube Waves cake, how much my dear mother loves cherries and almonds… and. If you liked our "Amandine" recipe, don't forget to review it. You asked me about an almond recipe.

CCsw4pgWE Almonds made according to the recipe.


Video: Χάικ Γιαζιτζιάνu0026αδερφοί Τσαχουρίδη -Η Έρημος-Στην Υγειά μας 12-10-19 (July 2022).


Comments:

  1. Blagdan

    You are wrong. I'm sure. I am able to prove it. Write to me in PM.

  2. Rinc

    You can talk endlessly on this issue.

  3. Bevan

    We are all heroes of our novels ...

  4. Khalil

    Yes indeed. So it happens. We will examine this question.

  5. Washbourne

    It is removed (has tangled topic)

  6. Goveniayle

    I think you are making a mistake. I propose to discuss it. Email me at PM, we will talk.



Write a message