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Orange bomb cake

Orange bomb cake


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BLAT preparation method:

Melt the butter in a bain-marie or in the microwave, then add the sugar and mix well. Add the eggs, the juice from the 2 oranges. Mix the flour with the starch and sift them, slowly incorporating them over the butter composition. Sprinkle with baking powder. Pour the composition into the tray lined with butter and flour. Put the top in the oven heated to 180 degrees for 40 minutes.

How to prepare Cream:


In a saucepan, put the egg with the sugar and flour; mix well with a whisk until you get a homogeneous mixture. Add the grated peel and orange juice, pour the cold milk, sour cream. Mix and put the pan on low heat, boil and stir constantly so that it does not stick. let it cool. Before pouring it on the counter, mix it to become fine.

Decor:

Chop the chocolate and mix it with the other ingredients. Melt them in a bain-marie or in the microwave. Homogenize the icing and pour it on the cake.

Assembly :

Cut the cooled countertop in half transversely. It is a fairly moist top, so there is no need to syrup it. I syruped it with a syrup made from burnt sugar, water and a little orange juice. Over the first part of the countertop I put all the cream, I spread it and I covered it with the other part of the countertop.

Cover the cake with chocolate icing. Serve cold.

Good appetite !




Grind the almond kernels together with the sugar (in the mixer) and put the butter on the fire to melt.

Preheat the oven to 175 degrees C. Separate the egg whites from the yolks. Beat the egg whites, and rub the yolks well with the rest of the sugar, the core of the vanilla stick (shaved) and the grated lemon peel.

Incorporate flour, chopped almonds, melted butter and beaten egg whites. Pour the dough into a cake pan (greased) and bake for about 45 minutes.

After the top has cooled, cut it in half (horizontally), spread it in the middle with a layer of jam and then cover the cake with icing (orange juice mixed with powdered sugar). Garnish with candied fruits and colorful candies.


Slit cake with sweet cream cheese and cocoa top

Today we give a new identity to the cake with orange juice in the form and name of Fanta Cake with wet cocoa tops and cream cheese, orange jelly insert.

I fondly and nostalgically remember the Fanta cake with sweet cheese cream and cocoa top. Each time, without exception, we had the portions set in advance, because children were always "fighting" on this delicacy. Slightly sour sweet taste of cream cheese in combination with the cocoa top, is the perfection of a refreshing and filling dessert at the same time.

It was one of the most popular, with the advent of the drink of the same name.

I have the recipe from my mother's notebook, which she also has from Aunt Florica, a family friend.

It is easy to make and quite cheap, from a few eggs, flour, some cheese and orange juice comes the miracle called Fanta.

I fondly and nostalgically remember this Fanta cake with sweet cream cheese and cocoa top, which I made today in the form of a cake. Each time, without exception, we had the portions set in advance, because children were always "fighting" on this delicacy. Slightly sour sweet taste of cream cheese in combination with the cocoa top, is the perfection of a refreshing and filling dessert at the same time. It was one of the most popular, with the advent of the drink of the same name.

I have the recipe from my mother's notebook, which she also has from Aunt Florica, a family friend.

It is easy to make and quite cheap, from a few eggs, flour, some cheese and orange juice comes the miracle called Cake Fanta.

Stay together for the list of ingredients, but also the simple way of preparation.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Put all the ingredients in a saucepan and simmer over medium heat, stirring constantly until the cloudy color disappears and becomes translucent. Reduce heat to low and simmer for another minute.

Pour the composition evenly on the 2 plates, cover with a foil and let cool. Musai must be completely cooled so that you can handle them later.

Countertop preparation method:

Preheat the oven to 175 degrees.

Mix the flour with the cocoa and sift them together in another bowl.

Separate the eggs, mix the yolks with the oil and beat until foamy.

Beat the egg whites with a pinch of salt, then add the sugar gradually.

Pour the yolk composition over the beaten egg whites and beat lightly until incorporated.

Add the cocoa flour composition, and with a Silicone paddle, mix slowly with movements from top to bottom until incorporated.

Pour into a round tray lined on the bottom with baking paper. Bake for 35-40 minutes or until the toothpick test passes.

Remove from the oven and leave for another 10 minutes in the pan in which it was baked. Then take out the countertop on a grill and let it cool.

How to prepare the cream:

We put all the ingredients in a bowl and beat them until they froth and we get a creamy consistency of the cheese.

Fanta Cake Assembly

We cut the lid of the countertop, to straighten it, because when baking it makes a small belly, then we cut it in two equal parts.

We put a piece of countertop in a ring or in the form in which we baked the countertop, we pour 1/4 of the cream over the cold countertop, then one of the jellies, and 1/4 of the cream, countertop, cream, jelly and the last part of the cream , level and refrigerate.

We make the other orange jelly, using the same method as above, we take it off the heat and let it cool and then we pour it over the cream cheese.

We put it back in the fridge for 3 hours or overnight, after which we can cut and serve, just in case you have patience.


Ingredients Easter nest cake with chocolate and oranges

for a cake with a diameter of 22 cm.

  • 1 wet cake top with chocolate
  • 3 eggs
  • 60 ml. milk
  • 120 grams of sugar
  • 1 pinch of salt
  • 30 grams of gelatin
  • 2 tablespoons vanilla extract
  • 250 grams of chocolate with 74% cocoa
  • 550 grams of whipped cream

orange curd:

  • 150 ml. freshly squeezed orange juice
  • 1 or
  • 1 yolk
  • 80 grams of sugar (or more if you like sweeter)
  • 70 grams of butter
  • 2-3 strips of orange peel, only the brightly colored part of the surface

decor (optional)

  • chocolate eggs
  • egg-shaped candies
  • 2 sheets of pie + 25 grams of butter

Preparing orange curd for cake Easter nest with chocolate and oranges

I will not insist too much on the preparation of orange curd cream, which is the basis of one of the two gelatin stabilized mousses that I used for this cake. The step-by-step procedure can be found in the recipe orange curd.

1. Simply put the ingredients, starting with the orange juice, the egg and the yolk and the sugar, in a saucepan and mix well with the whisk. Add the pieces of orange peel and butter and cook over low heat, stirring constantly, until the composition thickens. If you have a special thermometer, know that the eggs are cooked at 73 degrees Celsius, at which point we pull the pan off the heat, otherwise we risk cutting the composition. After the cream has thickened, immediately remove from the heat and pass through a sieve. Keep covered with cling film until we need it.


How to prepare Easter nest cake with chocolate and oranges, prepare jelly and chocolate

2. In a bowl with plenty of very cold water, soak the gelatin (if using gelatin in sheets). If you use granulated gelatin (powder), put it in a bowl and cover with water about 2-3 cm.

3. Put a saucepan with water about 4-5 cm on the fire. Choose another saucepan (bowl) that fits over it, so that the bottom does not touch the water. Put the broken chocolate in this saucepan (bowl) and let it melt slowly, steaming.

How to prepare Easter nest cake with chocolate and oranges, preparing the base for the two types of mousse

4. The whole eggs (the 3 eggs) are placed in a bowl which, as we showed in point 3, to fit on top of another pan, in which we will pour 4-5 cm of water. Put the pan on the fire and, until the water boils, beat the eggs with the mixer, together with the sugar, salt and vanilla extract, until we obtain a pale yellow cream.

5. Add the milk and transfer the bowl over the pan with boiling water and continue beating with a pear-shaped whisk until the egg cream increases in volume, hardens and heats up. We will beat constantly and we will insist on the edges and on the bottom of the bowl, so that no cream remains stuck to them and becomes an omelet. The process of preparing this basic cream is described in detail (including video) at diplomat cake recipe.

6. If we use gelatin in sheets, squeeze it well, if not, put it with the liquid in which it was hydrated over the warm egg cream, which we took off the heat as soon as we feel it warm well when touched with the finger . Stir until the gelatin is completely dissolved.

7. After the perfect homogenization of the egg cream with gelatin, we weigh it. I had 475 grams of cream.

8. Return to the orange curd prepared in point 1 and set aside 2-3 tablespoons of it. The rest of the orange curd is mixed with ½ from the egg cream, in my case 235 grams.

9. Over ½ of the remaining gelatin egg cream add all the steamed chocolate and mix well.

10. The two compositions, the one with oranges and the one with chocolate (especially the one with chocolate) will tend to set quite quickly (to harden). Therefore, I recommend keeping the bowls above the two saucepans with hot water left over from the steaming cream and from melting the chocolate, of course, with the fire off. Just as long as the creams are slightly warm, the gelatin does not harden.

How to prepare Easter nest cake with chocolate and oranges, aerating the two types of mousse with whipped cream

11. Beat the whipped cream with the mixer on high speed until it hardens. It must be very cold, otherwise it would not fight. We do not beat it more than necessary to strengthen it well. Given that different amounts of cream are used for each cream, they can be weighed separately: 250 grams of cream for the cream with oranges, 300 grams for the one with chocolate. I preferred to whip all the cream at once and, once hardened, divide it between the two creams in the right quantities.

12. We will use, therefore, 300 grams for the chocolate composition, which needs an additional supply of moisture, given that chocolate also helps to set the composition, not just gelatin. Add over the base cream with chocolate 1/3 of the amount of whipped cream, ie 100 grams. Mix well, then add the rest of the whipped cream (200 grams) and incorporate it lightly, by folding.


13. Exactly the same we will do with orange cream, only we will need only 250 grams of cream. We will first add 1/3 of the whipped cream, mix well and then incorporate the rest of the cream by folding.

Preparing Easter nest cake with chocolate and oranges, decorating chocolate eggs filled with orange mousse

The preparation of these decorations is purely optional, the cake can be decorated in other ways, not necessarily with an Easter theme. But if you choose to make them, immediately after mixing the cream with oranges, I filled these “broken” chocolate eggs with mousse and dripped the preserved orange curd on top of each one, to imitate the yolk. I put the eggs in the fridge to set the mousse.

Preparation of Easter nest cake with chocolate and oranges, assembly

14. I assembled the cake based on 1/2 of wet cake top with chocolate, in an adjustable cake ring, fixed around it. First I poured the chocolate composition, then the orange one, from which I kept 2-3 tablespoons aside, and I lightly marbled them with a small spatula. Obviously, you can also put the cake in the freezer after pouring the chocolate composition, which will set in 15-20 minutes, then add the orange composition in a separate layer. It depends on everyone's choice, this time that's how my artistic sense dictated to me to proceed: P.


15. I shaped the cake in the freezer for 20 minutes. After I took it out, the cream was set well enough to add the last layer of top. I put on top of the hardened cream the 3 tablespoons of orange cream kept aside, to make the socket with the countertop, then I placed the countertop on top and pressed lightly. I put the cake in the fridge for 3 hours.


Preparation of Easter nest cake with chocolate and oranges, icing and decoration

16. While the cake has cooled well, I prepared this wreath of "straw" from finely chopped pie sheets, moistened with 25 grams of melted butter. I simply arranged them on baking paper, following the circumference of a circle 22 cm in diameter, and baked them at 180 ° C until they were browned.

17. To get the cake out of shape, I usually use the kitchen torch, with which I quickly heat the metal ring that comes off such a cake. You can see the procedure in detail (video) at Chocolate Trio cake. If you do not have a kitchen torch, heat the removable ring by wiping it with a sponge soaked in hot water. Finally, remove the ring and transfer the cake to a grill placed on top of a tray covered with baking paper, for glazing. How to transfer a cake using two solid spatulas you can see (video) to the recipe Sour cream cake.

18. For the icing, melt the ingredients on steam and then pour over the cake. Quickly smooth the surface with a spatula, allowing the glaze to drain on the edges as well.

19. While the glaze is wet, place the decorations on top, which, in my case, were the eggs filled with orange mousse and orange curd, as I showed earlier. Among them I put candies in the shape of eggs.

20. My “straw” wreath of pie sheets, which I imagined I would suddenly pick up from the baking paper and place on the cake, disintegrated on the first attempt to move it. So, I put these reddish fringes of pie sheets all around, tuft by tuft.

Easter nest cake with chocolate and oranges, serving

This Easter Nest cake with chocolate and oranges is served cold. I haven't tasted the whole thing yet, but each element is incredibly tasty. From the wet chocolate top to each of the two mousses. I think that everything together will be perfect. After I cut it, I'll try to come back with a section, but, I say, it's not hard to imagine.


Orange cream cake

& Icirc & # 539i need for countertop:
6 or & # 259
6 tablespoons sugar
6 tablespoons f & # 259in & # 259
& Icirc & # 539i need for & icircnsiropat:
200 ml of natural orange juice
3 tablespoons sugar
& Icirc & # 539i need for vanilla cream:
1 sachet of vanilla pudding
250 ml of milk
3 tablespoons sugar
1 vial & # 259 essence & # 539 & # 259 vanilla
200 ml fri & # 537c & # 259 liquid & # 259
1 gelatin sachet & # 259
& Icirc & # 539i need for orange cream:
1 sachet of fried pudding
250 ml natural orange juice
3 tablespoons sugar
1 vial of orange essence
200 ml fri & # 537c & # 259 liquid & # 259
1 gelatin sachet & # 259
& Icirc & # 539i need for glaze & # 259:
100 g chocolate & # 259 white & # 259
50 ml fri & # 537c & # 259 liquid & # 259
& Icirc & # 539i need for jelly:
300 ml natural orange juice
4 tablespoons sugar
2 gelatin sachets & # 259
& Icirc & # 539i need for decor:
oranges
cock
candy
Prepare the countertop:
Ba & # 539i ou & # 259le cu zah & # 259rul & # 537i, c & acircnd compozi & # 539ia & icircncee s & # 259 se & icircngroa & # 537e, addi f & # 259ina, mixture & acircnd p & acircn & # 259 la & enspmogenizare. & Enspm & & nspm &. r & acircnd two countertops, in the shape of a cake with detachable edges. When they have browned a little, they take them out and leave them to cool down. Place a countertop on a platter, place the cake ring around it and circle it. Prepare the syrup from the orange juice and sugar, which you boil in a saucepan and then cool down to cool.
Ask the cream:
It works well with the liquid-cooled mixer, until it becomes firm and cold. Then put on the fire in a bowl the milk with the pudding powder, sugar and vanilla essence, and in another bowl the orange juice with the pudding powder, the sugar and the vanilla powder. esen & # 539a de portocale. Put them on the stove, over low heat, stirring constantly, until they start to thicken. Set aside, cover with cling film, do not catch the pojghi & # 539 & # 259 & # 537i and & # 537i s & # 259 cool & # 259.
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 separately with a whisk. Prepare the gelatin according to the instructions on the package and incorporate it into the composition. Be careful, you have to mix very well, possibly using a mixer, in order to buy the gelatin evenly.
Then assemble the cream & # 537a: with a spoon & # 259 & icircncepi put & # 259 cream on the counter. Put a spoonful of vanilla cream right in the center, then a spoonful of orange on top, again vanilla, oranges and so on. In the end, you will get more concentric circles. Place the second countertop on top of the syrup. Let it cool and prepare the icing in the meantime: break the pieces of white chocolate, put them in a saucepan and add the cold liquid.
Put the pan on the fire in a bain-marie (on top of a pot of boiling water) and mix until the chocolate melts. Be very careful, the bottom of the pot, which is chocolate, should not come in direct contact with hot water, but only with steam, because otherwise it will break. Then pour the icing over the cake and let it cool.
Prepare the jelly a:
Dissolve the sugar in the orange juice, prepare the gelatin and incorporate it. Pour the jelly thus obtained over the chocolate layer and refrigerate for a few hours or, preferably, overnight. Spray orange syrup on the sides, then decorate with coconut. Make an orange popcorn in the middle and sprinkle the candies. & Icircl por & # 539ionezi & # 537i & icircl savurezi pe & icircndelete.

Preparation: 60 minutes Baking: 45 minutes
Re & # 539et & # 259 by Maria Aurora Voinea, Ro & # 537iorii de Vede, Teleorman County

Come in here and try a different cake.


Cake with tangerines or oranges Charlotte Russe & # 8211 without baking!

Charlotte Russe tangerine or orange cake, fruit-free cake, step-by-step recipe, illustrated with pictures. The historic Charlotte Russe dessert, explained for everyone, the recipe with the list of ingredients and the detailed preparation method.

The dessert without baking that I propose to you today is not only for people in a hurry. We used to disregard desserts without baking too easily, to turn up our noses thinking that he was looking at you, he didn't have time or he wasn't in a better position. I say that a dessert with a spectacular look and taste, such as this Charlotte Russe tangerine cake, can crown an excellent meal in a royal way.

The origin of dessert

Well, this dessert, Russian charlotte, was invented by the illustrious chef Marie-Antoine Carême (1784 - 1833). The Creator originally called the dessert, charlotte a la parisienne. During the Second Empire, its name was changed to Russian Charlotte, because Russian dishes had become extremely fashionable. Charlotte russe is a cold dessert without baking. It consists of a Bavarian cream poured into a form lined with biscuits, which can be syruped with liqueur or syrup. The preparation is left to cool and then overturned from the shape & # 8211 definition of Larousse Gastronomique.

About Marie-Antoine Carême, you should know that she was the first exponent of the elaborate style of typical French cooking, known as large kitchen and developed by generations and generations of predecessors. This grande cuisine has focused, from the beginning, on the value of the experience that a meal can offer, starting from the appearance and to the way in which the dishes are harmonized in a menu. All dishes were prepared with equal attention. This dessert must have been invented precisely with the idea of ​​raising some of the pressure that a meal with a complex menu puts on the chef. Because yes, this Charlotte Russe was from the beginning a dessert with elements prepared in advance. I don't think Carême had anywhere to buy biscuits. Or maybe he had a pastry neighbor and bought them from him. We don't know for sure, but we do know that dessert has gone through historical times and is just as beloved (rightly so) today.

Around the holidays, when the pressure of a multi-course menu is on the shoulders of every chef in his own kitchen, I thought that this absolutely delicious dessert, refreshing and easy to make, will be a breath of fresh air.


7 Recipes for milk-free orange cake

There's no one who doesn't like a cookie for breakfast or an afternoon snack. If it is accompanied by a coffee, then there is no mistake! But the problem with most cake recipes we find is that they are usually quite caloric. Milk, one of the main ingredients in most cakes, as well as high-calorie foods, is a food problem for many people who are lactose intolerant - about 70% of adults in our country.

For those who have this problem or for those who simply want to reduce the number of calories ingested, there is a delicious option: the orange cake without milk. There are many recipes for milk-free orange cake, in which fruit juice is used.

Below are some assorted recipes for milk-free orange cake. Integrated recipes, gluten-free, vegan, simple recipes, for afternoon coffee or more sophisticated, for any special occasion. Check it out!

1 - Milk-free orange cake recipe with cinnamon and nuts

ingredients

  • 80 ml of natural orange juice
  • 1 natural yogurt
  • 80 g of corn starch
  • 80g butter
  • 100 g of demerara sugar
  • 180 g wholemeal flour
  • 4 eggs
  • Lemon wheat
  • Cinnamon and walnuts to taste

Method of preparation

Start by mixing the butter with the sugar. Mix well until the consistency of a cream. Go by adding the eggs, one by one, always stirring. Then add the orange juice, lemon peel and yogurt. Keep stirring. Whisk in flour and starch, adding to the dough. Do not stop mixing until the dough is completely homogeneous. In a greased form, pour half of the dough. Sprinkle with cinnamon and walnuts according to your preferences. Put the rest of the dough on top and put more nuts and cinnamon. If you prefer, you can add a little demerara sugar to the nuts and cinnamon. Bake in the preheated oven at 180 ° for about forty minutes.

2 - Milk-free orange cake recipe with wine and blackberries

ingredients

  • 80 ml of red and sweet wine
  • 80 ml of natural orange juice
  • Black and red blackberries
  • 150 g whole wheat flour
  • 4 eggs
  • 160 ml of olive oil
  • Orange fabrics
  • Lemon wheat
  • 1 cup of demerara sugar
  • 2 tablespoons confectionery sugar
  • 1 teaspoon baking powder
  • A pinch of salt

Method of preparation

Preheat the oven to 180 °.

Start by mixing with yeast, salt and flour. In another bowl, combine orange juice, wine, orange peel and lemon, olive oil. Beat the eggs with the sugar until the mixture becomes volume and a yellowish color. Add the dry ingredients (flour, salt and baking powder). Don't put everything aside, just half. Gradually add as you continue to beat. Then, put half of the mixture of wine, olive oil and orange juice, gradually, so that the dough mixes well. Repeat and put the rest of the flour and the wine mixture, each at a time, always stirring a lot. When the dough is even, put it in a greased form and lined with greaseproof paper. Bake for 50 minutes or until a fork comes out clean when filled with cake.

When serving, garnish with sugar and blackberries.

3 - Recipe for orange cake without milk with champagne

ingredients

  • 90 ml of champagne of your choice
  • 30 ml of natural orange juice
  • 150 g whole wheat flour
  • 1/2 cup margarine
  • 3 eggs
  • 2/3 cup of sugar demerara
  • 2 tablespoons light mayonnaise
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Orange fabrics
  • 1 teaspoon orange juice
  • 1 pinch of salt
  • 2 tablespoons champagne
  • 3 tablespoons demerara sugar
  • 4 tablespoons margarine
  • 1/2 cup of universal flour
  • 1/2 teaspoon cinnamon
  • 1 cup sweet sugar
  • Orange fabrics

Method of preparation

Preheat the oven to 180 °.

For the cake, mix the flour, cinnamon, salt and baking powder and set aside. In another bowl, combine margarine and sugar and stir until smooth. Add the eggs to this mixture, one at a time, mixing well after each egg. Then add the mayonnaise and the juice, peel and orange extract. Add the flour mixed with the other dry ingredients that have been reserved. Mix well and finally add the champagne. Mix the dough lightly - it can be with your hands - until it is completely balanced. Put it in a greased form.

For the topping, combine the demerara sugar, cinnamon and flour and gradually add the margarine while mixing with a fork. Place this mixture on top of the dough before putting it in the oven. Bake for about 30 minutes or until the fork comes out clean when inserted into the dough. Mix the icing sugar well with the champagne and orange peel and pour over the cake when serving.

4 - Yummy orange cake recipe with Yam

ingredients

  • 3 tablespoons cooking and kneading yam (puree)
  • 250 ml of natural orange juice
  • 1 cup rice flour
  • 3/4 cup of demerara sugar
  • 80 ml of sunflower oil
  • 1 tablespoon baking powder
  • 1/2 cup cornstarch

Method of preparation

Beat the yam puree with the sugar. Add the sunflower oil, orange juice and then the rice flour and starch. When the dough is smooth, mix the yeast and mix lightly. Put the dough in a greased pan and take it to the preheated oven at 230 °. After 30 minutes, check the cake by sticking a fork or toothpick. If it comes out clean, the cake is ready. If not, wait a little longer until it comes out clean.

5 - Milk-free orange cake recipe with flax seeds and raisins

ingredients

  • 200 g of natural orange juice
  • 3 teaspoons flax seeds
  • 200g of rice flour
  • 100 ml of olive oil
  • 300 g of raisins
  • 1 pinch of salt
  • 1 baking salt (can be baking powder)

Method of preparation

Cut the flax seeds into a blender. Add the flax seeds to the rice flour and mix together while adding the olive oil, orange juice, raisins and salt. Let the yeast last. Pour the dough into a greased form and bake for about 40 minutes at medium temperature, about 180 °.

6 - Recipe for orange cake without coconut milk

ingredients

  • 70 ml orange juice
  • 1 cup almond flour
  • 1 cup rice flour
  • 1/2 cup sweet eyebrows
  • 3 eggs
  • ½ cup of cornstarch or potato starch
  • 80 g of coconut oil
  • 1 cup of demerara sugar
  • 1 cup coconut sugar
  • 1 tablespoon baking powder

Method of preparation

Beat with coconut oil, sugar and coconut eggs and demerara. Add the rice and almond flour, the sweet eyebrows and the cornstarch. Finally, add the juice. Mix well until a homogeneous mass is obtained. When the dough is even, add the dough. Bake for about 30 minutes at a temperature of 180 °.

7 - Milk-free orange cake recipe with honey and pistachios

ingredients

  • 60 ml orange juice
  • 1/2 cup coconut oil
  • 1 cup almond flour
  • 1 cup corn
  • 3 eggs
  • 2/3 cup of sugar demerara
  • Orange fabrics
  • 2 tablespoons baking powder
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 120 ml orange juice
  • 3 tablespoons honey
  • 1 teaspoon orange liqueur
  • 3 tablespoons chopped and lightly pistachio steak

Method of preparation

Preheat the oven to 180 °.

Mix salt, baking powder, corn flour and almond flour. Book it. In another bowl, combine the eggs, orange juice and peel, coconut oil, sugar and vanilla extract. Add flour, salt, corn and baking powder to the mixture with juice and eggs. Mix well until the dough is smooth. Let it sit for 20 minutes. Put the dough in greased form and bake for 30-35 minutes. Check the cake with a toothpick or fork before removing it from the oven.

While the cake cools, prepare the ice. Mix the orange juice with the honey in a pan and simmer for five minutes. While it is boiling, add the orange liqueur. Faceți găuri în tort și puneți capacul încet și încet, astfel încât să nu se înmoaie în unele locuri și să se usuce în altele. Când serviți, presărați fisticul tăiat deasupra.

Burgerul de pește poate fi o opțiune mai ușoară și mai sănătoasă pentru cei care vor să mănânce bine fără a compromite dieta. În plus față de burgeri tradiționale de somon, ton și sardine, o idee este de a pregăti burger de cod de lumină, care are, de asemenea, o mulțime de aromă! Este important să de

Găsirea unei diete pentru a detoxifica ficatul este o prioritate pentru mulți oameni. Stilele moderne de viață și dietele ne-au determinat pe mulți dintre noi să ne facă rău în mod regulat. Oricine bea mult în weekend știe ce costă corpul după un timp. Curățirea ficatului este o parte importantă a echilibrării funcțiilor naturale ale organismului. Ficatul este orga


Tort de portocale

Se amestecă 6 gălbenuşuri cu 350 grame zahăr şi se freacă până se topeşte zahărul.

Se amestecă cu 1/2 litru lapte şi se continuă amestecarea încălzindu-se pe baie de apă, până când crema ajunge de consistenţa unei smântâni.

3 pliculeţe gelatină se amestecă cu 5-6 linguri de apă încălzindu-se pe baie de apă până la omogenizare.

Apoi se toarnă gelatina peste cremă şi se amestecă tot timpul până se face cremă.
Se bate frişca separat până se întăreşte.

După ce e gata crema se răceşte bine şi apoi se amestecă încet cu frişca.
Asamblarea tortului
Se curăţă portocalele, se taie rondele şi se tapetează o cratiţă mare.

Se face un sirop din apă, zahăr şi esenţă de rom, care se pune pe aragaz la foc mic.
Se pune peste portocale un strat de cremă, apoi un strat de pişcoturi înmuiate repede în sirop, apoi iar un strat de cremă.

Şi se continuă până se termină ingredientele.

Se bagă la frigider până a doua zi.
După ce s-a închegat bine tortul, se desprind uşor cu un cuţit marginile, apoi se pune un platou pe cratiţă şi se răstoarnă tortul dintr-o mişcare astfel încât portocalele să fie deasupra tortului.


10 rețete de tort de portocale

Consumarea de prăjituri atunci când sunteți dieting, având diabet sau o altă afecțiune care necesită restricționare a zahărului poate fi o provocare pentru mulți oameni. Cu toate acestea, în prezent, o persoană cu diabet zaharat poate consuma totul cu condiția ca cu anumite restricții sau substituții ale meniului. O dieta bogata in fructe, legume si proteine ​​este ideala, dar nimic nu previne consumul de carbohidrati si zahar din cand in cand.

Tortul este una dintre felurile de mâncare care pot fi consumate cu ajutorul îndulcitorului culinar. Există prăjituri dieta comercializate în multe unități, dar dacă doriți să economisiți bani și să fiți siguri de ceea ce consumați, faceți propria rețetă acasă urmând instrucțiunile de mai jos.

Aceste rețete de tort de portocale sunt foarte simple, iau puțin zahăr și în cele din urmă se dovedesc a fi delicioase. Urmați-ne!

1. Rețete de tort de portocale

ingrediente:

  • 4 eggs
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi se adaugă gălbenușurile de ou, făina, îndulcitorul și coaja de portocale și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

2. Rețetă de tort portocaliu cu morcov

ingrediente:

  • 4 eggs
  • 1 morcov tocat
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.

Metoda de preparare:

Beat morcovul în blender. Rezervați-o. Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi adăugați gălbenușurile de ou, făină, îndulcitor, cremă de morcov și coaja de portocale și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

3. Rețete de tort de portocale cu nucă

ingrediente:

  • 4 eggs
  • 1 ceasca de nuci tocate
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi adăugați gălbenușurile, făina, îndulcitorul, nucile tocate și coaja de portocale și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

4. Rețetă de tort portocaliu cu nuci

ingrediente:

  • 4 eggs
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 ceașcă de nuci tăiate
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi adăugați gălbenușurile de ou, făină, nuci tăiate, îndulcitor și coaja de portocale și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

5. Rețetă de tort portocaliu cu ciocolată

ingrediente:

  • 4 eggs
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.
  • 4 linguri de cacao nealcoolizat
  • 1 linguriță esență de vanilie
  • 1 lingurita de amidon de porumb
  • 1 ceasca de lapte degresat
  • îndulcitor culinar la gust sau 4 linguri.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi se adaugă gălbenușurile de ou, făina, îndulcitorul și coaja de portocale și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Asteptati-va sa amestecati. Pregătiți siropul prin aducerea tuturor ingredientelor într-o tavă la căldură. Se amestecă bine până se incorporează. Turnați peste tort și serviți.

6. Rețete de tort portocaliu cu nucă de cocos

ingrediente:

  • 4 eggs
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust
  • 1 cană de nucă de cocos rasă fără zahăr.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi adăugați gălbenușurile de ou, făină, îndulcitor, nucă de cocos și coaja de portocale și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

7. Rețete de tort de portocale cu caise

ingrediente:

  • 4 eggs
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 cană de caise deshidratat
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi adăugați gălbenușurile, făina, îndulcitorul, caisul și coaja portocalie și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

8. Rețete de dietă cu tort de portocale

ingrediente:

  • 4 eggs
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 cană fulgi de ovăz
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi adăugați gălbenușurile de ou, făină, îndulcitor, ovăz și coaja portocalie și se amestecă până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

9. Rețetă de tort portocaliu cu ananas

ingrediente:

  • 4 eggs
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 1 cană de ananas tocat
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi se adaugă gălbenușurile, făina, îndulcitorul, ananasul și coaja de portocale și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

10. Rețete de dietă cu tort de portocale

ingrediente:

  • 4 eggs
  • 4 linguri de făină de grâu
  • 1 pahar de suc de portocale
  • 2 linguri de seminte de aur de aur
  • 1 lingură de îndulcitor de gătit
  • 4 linguri de praf de copt
  • portocaliu la gust.

Metoda de preparare:

Se separă albușurile de ou de gălbenușurile de ou și se amestecă albii de ou în zăpadă. Apoi adăugați gălbenușurile de ou, făină, îndulcitor, semințe de in și coaja de portocală și se amestecă bine până se incorporează. Se adaugă drojdia și se amestecă ușor. Se toarnă sucul de portocale și se amestecă bine. Separați o formă cu o gaură în mijloc, ungeți cu margarină ușoară sau linia cu hârtie de pergament și turnați peste. Se coace ușor în cuptorul mediu preîncălzit timp de 30 de minute sau până la maro auriu. Luați testul pentru stick. Așteptați să se înmoaie, să se descopere și să se servească.

Dacă sunteți un fan al plăcilor sărate, vă place ce vă așteaptă aici! Placintele cu sare pot fi foarte hrănitoare atunci când ingredientele sunt selectate manual și chiar și atunci când ești dieta puteți opta pentru variante ușoare în rețete sănătoase care iau legume, legume, brânzeturi slabe și alte ingrediente cu conținut scăzut de calorii. O plăcintă ușoară săra

Sufletul este o reteta clasica a bucatariei franceze, care are ca pregatire o baza crema de faina de grau sau amidon cu lapte si poate incorpora legume, peste, brine si sa fie gratinata in cuptor. Nu este altceva decât o cremă de beamamel amestecată cu o umplutură. Există, de asemenea, variante dulci care iau crema de înghețată în loc de cremă și ciocolată din Beșamel ca "umplutură". Această rețe



Zaharul cu ouale se bat cu telul pe foc slab sau in bain marie. Dupa ce s-a batut bine compozitia si s-a racit se adauga putina coaja rasa de portocala si putina culoare


Se adauga faina si untul topit. Compozitia se coace in doua forme.


Blaturile coapte se umplu cu de portocale.


Se amesteca zaharul cu galbenusurile si apa. Se pune compozitia pe foc slab, amestecand mereu ca sa nu se prinda de fund. Cand este gata sa fiarba se da jos de


pe foc si se trece printr-o sita. Cand s-a racit se adauga untul inmuiat putin. Portocala se rade pe zahar, se dizolva in putina zeama de portocala si se adauga de unt, de asemenea si putina culoare rosie si foarte putina sare de lamaie topita.


Cu aceasta se umple si se acopera tortul deasupra si imprejur.
Decoram cu mandarine ate sau trase in fondant si putin din aceasta de unt si portocale.


Video: VIETNAM WAR. BOMB u0026 AGENT ORANGE. Created by Sairagon 1988 (July 2022).


Comments:

  1. Grogar

    There is something in this. Thanks for your help with this issue. All ingenious is simple.

  2. Abracham

    all staff leave today?

  3. Bassam

    you are not like the expert :)

  4. Christien

    Thank you for the warm welcome)

  5. Perren

    I think you are not right. I'm sure. Write in PM, we will discuss.



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