Independence Day is a wonderful opportunity for celebration outdoors, and what nicer picnic with family or friends? To add a section devoted to the party cause light on a picnic cakes - cakes that do not require refrigeration and survive natural conditions. happy Independence Day!
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Marzipan cake, coconut and strawberries
Soft cake suitable for a walk in nature, including any festive event. Coconut go great with marzipan and strawberry, and you should take advantage of the end of strawberry season before they disappear. It is important to use high-quality soft marzipan containing a high percentage of almonds.
Materials (for two templates Aingliskiik 3):
√ 500 grams of high quality marzipan, almonds least 50%
√ 4 eggs if L
√ Demerara sugar 2 tablespoons (30 grams)
√ potato flour 3 tablespoons (45 grams)
√ 3/4 cup shredded coconut (85 g)
√ heaping tablespoon of flour (15 g)
√ 1/2 teaspoon baking powder
√ pinch of vanillin
√ 2 protein from eggs when XL
√ 2 tablespoons sugar (30 grams)
√ 190 g butter / butter
√ 10 halved strawberries
Keep the meringue there (Kisses):
√ 2 protein from eggs when XL
√ least 1/2 cup sugar 2 Tbsp (80 g)
√ thirds cup powdered sugar
Decoration:
√ powdered sugar
√ 5 halved strawberries
Preparation: Preheat oven to 160 degrees. Marzipan soften the food processor and gradually put 3-2 eggs. Add Demerara sugar, potato flour, coconut flour, baking powder and vanillin. Blend until the mixture is smooth, add the remaining eggs. Mix until blended.
Mixer or mixing bowl, whip the 2 egg yolks with the sugar until a stable foam.
Melt butter, add to that mix the marzipan, and Cshtarobt share Fold the egg whites into the mixture gently marzipan.
Pour the mixture into two molds lined with parchment paper or spray-painted a thin layer of oil. Sprinkle each half mold some strawberries.
Bake C-45-40 minutes until toothpick stuck in the center of the cake comes out with moist crumbs.
Prepare the meringue: Preheat oven to 110 degrees.
Beat the egg whites until the mixture bubbles. Add the sugar while mixing and continue to blend C-2-1 minutes until a stable foam.
Stop the beater or mixer and fold in the powdered sugar.
Transfer the mixture to a pastry bag with a nozzle choice and uniformly sized hills drip onto the baking pan lined with paper.
Bake about 45 minutes until easily separate kiss cookies baking paper. Cool the cake for about an hour.
To serve: rescue the cake from the pan and turn it on a serving dish. Sprinkle with powdered sugar and decorate the high margins strawberry halves and kisses.
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Marzipan strawberries. All Occasions // Photo: ETL Score
Cake hazelnuts, almonds and dark chocolate
Cake with great flavors integrate Sokoldiim-agoziim. Frosted version, it is recommended to replace the milk chocolate, dark chocolate.
Materials (for two templates Aingliskiik 3):
√ 175 g butter / butter
√ 2 cups almond powder (ground almonds; 250 g)
√ 1 1/3 cups powdered sugar (165 g)
√ 2 tablespoons cornstarch (30 g)
√ flour 2 tablespoons (20 grams)
√ 50 g hazelnuts mashed Frlinh-nogt (available in stores that specialize in baking)
√ 25 grams of pasta Luz (available in stores that specialize in baking)
√ 1 tablespoon amaretto or rum (10 g)
√ 1 egg yolk
√ 8 proteins
√ 1/2 cup less sugar and one tablespoon (90 grams)
√ 100g grated dark chocolate
Facing the cake:
√ 200g dark chocolate melted
√ 30 grams of canola oil or grapeseed oil
Decoration:
√ 100 g melted dark chocolate
√ handful of hazelnuts halved
Preparation: Preheat oven to 160 degrees. Melt the butter.
In a separate bowl almond powder, icing sugar, flour, cornstarch and whisk by hand.
Mix mashed Frlinh-nogt, Hazel pasta and amaretto or rum and unite the mixture with flour mixture until blended. Add the egg yolk and 4 egg whites and mix thoroughly spoon until blended.
Mix some of the mixture with melted butter. Return the mixture to the butter to the bowl and mix until smooth night.
Beat 4 egg whites with the remaining sugar until a stable foam.
Fold the egg whites into the batter, add the grated chocolate and stir until mixture is smooth.
Pour batter into two patterns obtained with parchment paper-lined or sprayed in a little oil Bake about 45 minutes, until toothpick stuck in the center of the cake comes out with moist crumbs. Remove from oven and let cool for about an hour.
Topping: Mix the melted chocolate and oil mixture is pour over the cake.
Decoration: Pour the chocolate between 2 sheets baking paper or plastic slides very thin layer. A minute later cut the margin to form a rectangle bar and small sizes dimension in the cake. Set aside to stabilize, and then put on the cake.
Melt the chocolate in the margins we have cut surface with a spoon dripping and quickly create chocolate decoration panel we laid on the cake. Adorning half hazelnuts.
Hazelnuts, almonds and chocolate. Fold the egg whites // Photo: ETL Score
Pistachio cake and dark chocolate
Cake stirred ethereal and soft thanks to the great quantity of proteins that. Rich pistachio cake and dark chocolate adds flavor and appearance.
Materials (for two templates Aingliskiik 3):
√ 250g butter / butter
√ 8 proteins
√ 2 egg yolks
√ 150 g sugar
√ 2 cups least one tablespoon almond powder (230 g)
√ 3 1/2 cups powdered sugar (420 g)
√ 1 3/4 cups powdered pistachio (pistachio peeled and finely ground; 190 g)
√ 1/2 sifted cornflour 3 tablespoons (55 grams)
√ 120 g pistachio paste (available in stores that specialize in baking)
Decoration:
√ 125 ml cream
√ 250 g melted dark chocolate
√ little powdered sugar
Preparation: Preheat oven to 150 degrees. Melt the butter.
Beat 4 egg whites in a mixer with the sugar for a stable foam. Set aside.
In a mixing bowl mix almond powder, icing sugar, pistachio powder and cornstarch into a uniform mixture.
In a separate bowl mix the remaining egg whites with pistachio puree and 2 egg yolks. Uniting the two mixtures and mix until blended.
Mix some of the mixture with melted butter. Return the mixture to the butter to the bowl and mix blended.
Fold the egg whites into the mixture and mix into a smooth mixture.
Pour the mixture into 2 formats. Bake about 45 minutes until a toothpick stuck in the center of the cake comes out with moist crumbs. Cool for about an hour.
Decoration: surfaces 100g chocolate between 2 sheets baking paper or plastic slides very thin layer. A minute later cut the margin to form a rectangle bar and small sizes dimension in the cake. Set aside to stabilize, and then put on the cake. Heat the cream until simmering. Pour the remaining dark chocolate and mix well. Refrigerators half an hour to an hour for accreditation. Spoon into pastry with pastry Fairy narrow drip freely on the cake. Sprinkle a little icing sugar and serve.
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