Not only birthday chocolate cake corrupt

Whether it's our birthday or someone else's, birthdays are a great excuse to eat things that we would not dare put our mouths on a normal day "due to diet." Birthday cakes, it has no calories. No matter how corrupt. And this cake is definitely corrupt.

On the occasion of the birthday of one of my family members, I made our usual chocolate cake, only this time I upgraded the ground almonds, chocolate cream made incredibly corrupt, some of which I made the stuffing, minced urea plus cookies and chocolate bars used to decorate different. Ready? Let's get to work!

* Talia employees, the writer who took the photo recipe, is an amateur pastry chef who runs the blog EX COCINA *

Begin preparing the cake:

Sift 1 cup sugar bowl 2, 2 vanilla sugar, 1 cup ground almonds, 1 1/2 cups flour, baking powder bags 2 and 3 heaping tablespoons cocoa quality and mix slightly with a spoon.

2. Add 1 cup boiling water, 1 cup milk, 1 cup of oil and 3 whole eggs (the boiling water does not add directly to the eggs, but when you start working with the mixer while whipping slow).

3. Use a mixer with a hook balloon Beat 5 minutes, until the mixture is smooth and airy (little bubbles are formed mixture).

4. Transfer 2 templates diameter 26 (or even a single template and cut the middle after baking, but since I'm chronically crooked cuts, I prefer to bake two templates).

5. Bake in an oven preheated to 180 degrees for 45-40 minutes (know Prepared by lancing test).

Go through the preparation of the coating:

1. bowl Beat 100g softened butter (very important to be soft, or it will not cream)

And -1/2 cup powdered sugar for 3 minutes until smooth and creamy.

2. Add 100 g melted chocolate and -1/2 cup nutella and whip up a minute or two (you can also fold).

3. Beat separate container of cream with 2 tablespoons of vanilla pudding for a stable foam.

Fold the cream to the chocolate mixture until smooth and creamy, smooth.

  Preparing the filling:

1. Transfer thirds of the cream in a separate bowl and mix with powdered urea 10-8 cookies - this will be our fill.

2. Cover with plastic wrap both bowls and refrigerate for an hour or two.

After that cake and coating / filling cooled came time to assemble the cake:

1. gently place one cake on a serving plate (if necessary straighten it then do it before you put on your plate, so there are crumbs). I love to lay with the bottom up, that is always right anymore.

2. Spread the cream over the urea evenly, but leave a little space around (when you place over the cake extra weight pushes the cream to the parties, and if leave little room for pre cream spilled out).

3. Place the cake extra (again, with the bottom side up) and look forward coated on all sides (pour the cream on top, and with a spatula and slide it in order to "pour" the cream parties, and smooth environment with a knife).

The last part is of course the decoration:

1. cylindrical cross-coupled cake height around each cake. Tied with pretty ribbon.

2. Decorate the moon-shaped top (only half the pie) with all kinds of chocolates.

Refrigerate the cake, but it is recommended to spend half an hour or an hour before serving - is always delicious and juicy than at room temperature.

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Summary History of the cake:

Ingredients:

Cake:

2 cup sugar

2 vanilla sugar

1 cup ground almonds

1 1/2 cups flour

2 bags of baking powder

3 heaping tablespoons cocoa quality

1 cup boiling water

1 cup milk

1 cup oil

3 whole eggs

Cream Topping:

100g soft butter

1/2 cup powdered sugar

100g melted chocolate

1/2 cup Nutella

1 container of cream

2 tablespoons instant vanilla pudding

10-8 cookies urea collateral

Decoration:

Cardboard (crossing two) or fun-palm frame, and chocolates to choose from the top (I used Flake is a kind of folded, Ferrero Rocher, Kinder Ono White, Kinder Surprise chocolates filled with caramel and shaped hearts and circles).

preparation method:

Begin pie - bowl sift the dry ingredients and mix slightly with a spoon.

Add the dry ingredients (the boiling water does not add directly to the eggs, but when you start working with the mixer while whipping slow).

A mixer with a hook balloon Beat 5 minutes, until the mixture is smooth and airy (little bubbles are formed mixture).

Transfer to 2 diameter molds 26. (It is also possible into one box and cut the middle after baking.)

Bake in an oven preheated to 180 degrees for 45-40 minutes (know Prepared by lancing test).

Prepare the cream and icing - bowl, beat the butter and powdered sugar for 3 minutes until smooth and creamy. Add the melted chocolate and Nutella and whip up a minute or two.

Separately Whip the cream with the vanilla pudding for a stable foam. Fold the cream to the chocolate mixture until smooth and creamy, smooth.

Transfer thirds of the cream in a separate bowl and mix with minced cookies urea - it will be our fill. Cover with plastic wrap both bowls and refrigerate for an hour or two.

Mounting - gently place one cake on a serving plate (if necessary straighten it then do it before you put on your plate, so there are crumbs). I love to lay with the bottom up, that is always right anymore.

Spread over the cream evenly urea, but leave a little space around (when you place over the cake extra weight pushes the cream to the parties, and if leave little room for pre cream spilled out).

Place the cake extra (again, with the bottom side up) and look forward coated on all sides (pour the cream on top, and with a spatula and slide it in order to "pour" the cream parties, and smooth environment with a knife).

Cylindrical cross-coupled cake height around each cake. Tied with pretty ribbon.

Decorate the top in the form of the moon (only half the pie) with all kinds of chocolates.

Refrigerate, but you may want to spend a little before serving.

I only just my

Although we have not officially winter, rainy and stormy days bring with them the desire for a bowl of hot soup. Lovers of cooking will take care of filling the fridge and pantry relevant components and prepare soup with a variety of side dishes, soups loaded with other things will look better in restaurants around the country.

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"As with everything related to food, personal subject and memories of home are the key player, especially when it comes to soups," says Ofer Elmaleh, chef and owner of Zuppa - tureen Team, "to enjoy a good soup should he shall be composed of high quality materials, precision and patience that have soups that require a long cooking time and a lot of love. "

Mark it a meal

Goulash soup lovers will find it at Penguin in Nahariya, a menu based on Eastern European cuisine. Russian borscht, which includes a classic combination of beets, potatoes and meat you will find in Haifa 'With Kizler "old.

Dalia Alahedp graduate "Master Chef", opened last month Totomi restaurant in Tel Aviv, where a South American street food served. Menu stars Hkrosdo de carne Ifog'io - and Ntzoali soup with beef and chicken.

Great restaurant chain offers home Yemeni soups, including bean soup, soup and broth leg tradition. Network River Noodles Bar Enjoy soup "Grandma Sun", considered the most likely version of our Asian chicken soup.

Sicily with Love

Topolino is an Italian restaurant known for serving Jerusalem lettuce soup with meatballs locus. "Sautéed lettuce soups and casseroles intertwined very common Sicilian cuisine," says Shai Guinea, one of the owners, "here in the country still not used to, but this soup is very popular here."

Ashdod is dismissed Georgian restaurant, where you will submit "kharcho" - traditionally rich meat broth flavored with herbs, nuts, and lamb. If you head south to Kibbutz Galon find the bistro of Sharon and Mike, when you submit a soup broth, garlic and Zulu. Despite the reluctance because, revealed a thick soup tasty dish and not, not Indof you smell of garlic when you finish the soup. Those who prefer the classic chicken soup, will Tel Aviv restaurant Sender chicken soup widely perceived as beneficial in the country. "It's my grandmother's recipe and I call him 'Jewish antibiotics," says owner and chef is available to Schreiber, "our soup including real chicken, root vegetables and herbs. It added Kraflc or Kniidalc and winter is a real treat."

Minestrone home

List of materials to four diners:

1 large onion, cut into small cubes

3 cloves garlic, peeled and finely chopped

4 tomatoes, peeled and diced

4 US branches chopped celery

2 carrots, diced

3 tablespoons olive oil for frying

1 tablespoon tomato paste

1 tablespoon sweet paprika

100 grams of red beans soaked and cooked

Half a bunch of parsley for serving

2 liters chicken / vegetable / beef

5 bay leaves

1 pepper Shata

Tsp coriander seeds

100 grams of cooked pasta

4 pieces whole allspice

Instructions:

1. Fry the onion about 2 minutes, add the garlic, carrots, celery and tomatoes and steam for about 4 minutes.

2. Add the tomato paste, spices and axle. Mix well.

3. Cook for an hour over low heat until the vegetables soften.

4. Add the pasta and beans.

5. seasoning as necessary and add the chopped parsley.

Courtesy ZUPPA - tureen urban Tel Aviv

Mark kharcho Georgian Ashdod at Petra // Close window

'With Russian borscht soup Kizler "Haifa

Garlic soup, bistro Mike and Sharon Kibbutz Galon

Lettuce soup and grouper Topolino Jerusalem

Lentil soup, carrots and wheat at Maklobr Tel Aviv

Goulash soup at Penguin in Nahariya

Not just fritter: Hanukkah recipes - some other

As seeking to lyrics I fry my kitchen "warm and sweet fritter" and other recipes sweet and fried, and not one word about the yeast.

Churro

List of materials:

1 cup water

100g butter, cubed

2 tablespoons of sugar

1 teaspoon vanilla

Pinch of salt

1 1/4 cups flour

2 eggs

Oil for deep frying

2 tablespoons of sugar

Cinnamon chocolate sauce

1/2 cup heavy cream

100g dark chocolate, chopped

1 teaspoon cinnamon

Preparation:

1. Bring a pot of water simmering point, butter, sugar, vanilla and salt.

2. Add the flour all at once and stir well until flour mixture is swallowed.

3. Remove from heat and add the egg, the egg while stirring constantly.

4. Transfer the mixture to a pastry bag with a mouth asterisk.

5. Heat oil in a deep frying frying pot, drip into the hot oil, pastry fingers.

6. fry for about 5 minutes, until golden brown. Remove from the oil and sprinkle with sugar.

7. For the sauce, bring to a simmer cream and cinnamon, add the chopped chocolate in, let sit for two 

minutes then mix thoroughly sleek sauce.

Pancakes apples and pears in vanilla

List of materials about 12 pancakes:

2 apples, Granny Smith type, peeled and coarsely grated and drained

1 pear, peeled and coarsely grated and drained

1/2 cup sugar Demerara

2 eggs, lightly beaten

1/2 cup sour cream

1/2 cup self-rising flour

2 tablespoons ground almonds

2 teaspoons vanilla flat (granular or powdered vanilla bean)

Oil for frying

To serve:

1 cup sour cream

Powdered sugar if necessary

Preparation:

Mix the sugar with the eggs.

Add sour cream, self-raising flour, ground almonds and vanilla.

Add the grated apples and pears and mix until a smooth batter.

Heat a little oil for frying pan, Spoon over circles mixture; into the oil and fry for about 3 minutes on each side over medium heat.

Before serving, sprinkle with powdered sugar if desired Serve accompanied by sour cream.

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Carrot fritters and cinnamon

List of materials about 10 pancakes:

2 large carrots and peeled

2 eggs, lightly beaten

2 Tbsp self-raising flour

2 tablespoons of sugar

1/2 teaspoon ground cinnamon

Oil for frying

Sauce:

4 tablespoons orange marmalade

10 Tfozonim Chinese

2 tablespoons water

Preparation:

For the sauce: Cut the Htfozonim into thin slices.

Transfer all ingredients in a small shower and cook the sauce thickens.

Grate the carrots on a grater minutes, drain well and transfer the liquid into a bowl.

Add the remaining ingredients and mix well.

Heat oil in a wide frying pan in one hand take a handful of the mixture and with the other hand squeeze a little liquid and place in hot oil.

Fry for about 3 minutes on each side over medium heat.

Serve hot accompanied by the sauce.

Donuts orange and pecans

List of materials about 12 pieces:

1 cup self-rising flour

Orange zest of 1 orange

1 cup pecans finely

1 egg, beaten

1 white

4 tablespoons sugar

Roast:

2 liters of canola / corn / sunflower

Decoration:

1/2 cup candied orange peel

1/2 cup powdered sugar

Preparation:

1. Combine all ingredients in a large bowl and refrigerate until roasting.

2. Heat oil in a deep fryer.

3. Fill an ice cream scoop dip in hot oil mixture and releasing balls into the oil at night. Repeat the process until the final mixture.

4. golden donuts for about 3 minutes on each side and remove to paper towels.

5. Arrange on a serving dish, sprinkle with powdered sugar and decorate with candied orange peel and serve immediately.

The shade of the fig

In simple plastic containers staring me oval mirror cooked. Chapped Sun and juice. Figs in Palestine sweet and fragrant. I choose very carefully the ripe fruit but not too much. But not very soft. Beautiful but not the best. These will be the most delicious figs, just at the height of inopportuneness. Not a moment later, probably not before.

As a child plant a fig tree in the inner courtyard of the local elementary school. When the school was carried odor around the yard, into the school hallways and out into the manager's office overlooks the tallest tree and respected. The ripe fruit pickers were small and nimble fingers, eat away abruptly, stain Center shirt and bright blue colored uniform.

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For me the fig tree is a symbol of the fall of Israel. It brings the message of the festival, a sense of renewal, and suggests Birthday door. Should the outbreak in September I will make a royal banquet purely figs. Wild fig salad, fancy pot of meat and figs, and a piece of pound cake with almonds, figs and espresso.

maya.darin.tlv@gmail.com

Fig salad

Ingredients (for 4 servings):

• 2 bunches arugula

• small handful of lettuce leaves

• The handful of parsley leaves intact

• 2 large mozzarella balls

• 12 ripe figs

• 8 thin slices of radishes

• 1/3 cup olive oil

• 8 tablespoons of reduced balsamic vinegar (available in stores that specialize in or see instructions in preparation)

• sea salt to taste

• freshly ground black pepper to taste

Preparation:

1. Sprinkle the arugula, lettuce and parsley on a large platter.

2. Tear the mozzarella into pieces and do you cut the figs in half. Arrange on a bed of leaves.

3. Garnish with slices of radish minutes.

4. Prepare reduced balsamic vinegar: Pour a cup of balsamic vinegar and 1 tablespoon brown sugar and a small shower and cook for about 20 minutes until the liquid is reduced to syrup. Careful not to burn! Cool.

5. Season with olive oil, balsamic vinegar Mtzomm, coarse sea salt and pepper. Serve.

Beef stew with figs

Ingredients (for 4 servings):

• 1 kg of meat cubes gulyas

• 2 tablespoons olive oil

• 200 grams of smoked goose breast cut into small cubes

• 2 carrots, peeled and sliced

• 1 onion, peeled and cut into slices

• 2 units keeps cut into slices

• 6 cloves garlic, peeled

• 1 celery root, peeled and cut into slices

• 3 branches of celery with leaves, chopped

• 4 tablespoons fig jam

• 2 cups red wine

• 12 figs Divided

• Salt to taste

• freshly ground black pepper to taste

Preparation:

1. In a large pot heat olive oil, season the meat and brown on all sides. Remove and set aside.

2. Add that removed the smoked goose breast and fry for 2 minutes.

3. Add all the vegetables and steam together for about 5 minutes.

4. Return the meat to the pan and add the fig jam and red wine. Let simmer for about 5 minutes in a large fire.

5. Reduce the heat and add water to cover. Cook for about two hours.

6. Season the casserole, add the figs divided and cook for about half an hour.

7. seasoning and serve.

Fig cake, espresso and almonds

Materials (approximately 12 muffins or 24 cm format):

• 4 eggs

• 1 cup sugar

• 1 shot of espresso

• 1/2 cup corn oil or canola

• 3 1/2 cups ground almonds

• 4 tablespoons bread crumbs are used

• 100g marzipan and cut into small cubes

• 12 figs cut into quarters

• sugar as needed

Preparation:

1. Preheat oven to 175 degrees.

2. Food mixer with a whisk, whip the eggs and sugar for about 5 minutes at Binonit-gbohh.

3. Gradually add while gentle folding movements espresso, oil, almonds, breadcrumbs and marzipan.

4. Pour the batter into the pan personal or circular format and embed quarters of figs on the cake or muffins.

5. Sprinkle a little sugar over the figs and bake for about 25 minutes and muffins for about 45 minutes until golden big cake.