Dessert cake Anton

Dessert cake Anton

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Beat with a mixer, egg whites with a pinch of salt and sweetener. Add, one by one, the yolks, water, oil, and then the flour mixed with baking powder and vanilla, homogenizing with a spatula, from bottom to top to remain the aerated composition.

Pour the composition into a tray prepared with baking paper and put in the preheated oven, over medium heat, for about 26 minutes.


White chocolate cream: melt the whipped cream together with the white chocolate on a steam bath, mix well and leave to cool.

Milk chocolate cream: melt the whipped cream together with the milk chocolate on a steam bath, mix well and leave to cool.

Dark chocolate cream: melt the cream together with the dark chocolate on a steam bath, mix well and leave to cool.

Beat the mascarpone cheese with the mixer until it becomes creamy, then distribute it evenly in the 3 chocolate bowls, mixing.

Installation and Decoration:

Because I had some mirror icing from the previous dessert, I kept it in the fridge, where it curdled. Therefore, I unwrapped it on the steam bath and left it to cool to the point where it can be poured (ie 25 degrees).

Remove the baking paper from the tray and fit the cake into the mold. Spread the dark chocolate cream on the counter, then the milk chocolate cream, then the white one. Put in the freezer for 10 minutes, then pour the mirror glaze. Refrigerate for 30 minutes, so that the icing coagulates a little, then decorate with the whipped cream with the mixer, but also with chocolate sticks.

Baking tray details: I used a square shape, 20 cm, with removable base.

Portions: 10 pcs.

Baking time: 26 min

Preparation time: 2 h 30 min

Good appetite!

If you like my recipe, you can also find it on my blog:

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Dessert cake Anton - Recipes

Like all Moldovans, I also spend a lot of time cooking, eating and talking about food. And I like to listen to others talk about the places where they grew up and their culinary experiences - it's like I get to know them a little better that way. I remember my mother had a dictation notebook in which she wrote down her recipes she had received from friends. Many things changed in the house, but the notebook was still there, on a kitchen shelf, and turning yellow from year to year. It was like a document with secret formulas, under which my mother wrote only the names of the friends from whom she had the recipes: Aunt Mariana, Aunt Toni, Aunt Nuța and others. Code name, like between spies.

This Christmas, I thought I'd put together some recipes. First of all, I wanted to know how to make julfa cake, a Christmas dessert with hemp filling. Then I set out to get some recipes from a few journalists and writers - it's just known that writing and cooking go well together. The devil hides in details even when you are in the kitchen. Or especially then. We have seen how some even divide writers into two categories: those who cook and those who bake, ie those who improvise with what they have at hand and those who write / cook according to a very well established plan. For example, the American writer Anna North says that she is part of the first category and that her literary habits reflect those of the kitchen. And that in both situations the same thing applies: "if you are flexible enough and don't give up, everything will turn out properly."

When I asked the writer Vasile Ernu to give me his recipe for Russian salad (Ernu's coat), he answered me immediately. "How prompt you are, Vasile," I tell him. "It's not a joke with food," he replies. Equally receptive, creative and rigorous were Iulia Popovici and Matei Martin, journalists, and writers Elena Vlădăreanu and Mihai Duțescu, who gave me recipes for rose sausages, cakes, cakes and other crazy things.

Bluff from Mrs. Oniciuc

But before we get into their kitchen, I have to tell you something about the julfa from northern Moldova, also known as Pelincele Domnului (or grandparents' drug, as others call it). Although in DEX it appears as julfă (“traditional cake that induces a slight state of euphoria”), in Botoșani it is also called juflă. What to do, different schools of thought.

It is quite difficult to find hemp today, which is why many do it with walnut filling. "It's just that that's no longer a joke", Mihaela Oniciuc (codename: "Aunt Lilioara") told me a few years ago, the mother of a friend from Botoșani who cooks this every year and doesn't agree to use anything other than hemp. In Botoșani you can buy hemp only around Christmas and only in certain places. I visited the Oniciuc family for Christmas many times and each time I devoured the portions with jufla. It's absolutely delicious, and besides, that's how we friends tried to break up before going out. As we did not manage to meet this year, we talked to Aunt Lilioara on the phone. "What happened to us, even before you called, I ate a portion of jufla," he told me with a laugh. Then he revealed the recipe to me:

"A dough is made from flour, water and salt. Make sheets as thin as the edge of a knife. Bake the sheets on the stove, over low heat and turn on both sides. If you don't have a hob, bake in a non-stick, dry pan. You need about 30 sheets and 1 kg of flour. You can do them two, three days in advance. For the cream you need 2 kg of hemp seed. Hemp is picked, washed and dried in the oven. The seed is broken in a pinch or in a grinder. Heat the water - I use an 8-liter pot - and divide the hemp into four pots. Then put hot water on it. Stir until white. Strain this "milk" and throw away what's left of the hemp. And put it on the fire again. When it starts to boil, a foam is formed on top which is collected with a spoon and sweetened to taste. After that, put it between the sheets. Let it cool. And that's it".

Vasile Ernu's shirt

When the winter holidays come, I like to make a Russian salad called şuba, namely fur. I liked it when I was little and a few years ago I tried to do it here in Romania. I did well and many friends ordered it for me. It's a nutritious, high-calorie winter salad that can be melted by good strength. But the strength should not have flavors. Vodka works best.

The salad has the following ingredients: potatoes, onions, carrots, beets, apples, eggs, fish and lots of mayonnaise.

Let's take them one at a time. Boil the potato, carrot, beet and eggs. Everyone knows how to do that. There is a little secret about beets: add a few tablespoons of sugar and a few tablespoons of vinegar for color and taste. Another important element is the fish. Caution: marinated herring. If you don't have marinated herring, you can also use pickled mackerel. But nothing else.

After boiling the eggs and vegetables, put them in layers in a certain order. The order is widely debated in the "sect" of lovers of shawl.

  • A layer of grated boiled potato. Grease well with mayonnaise.
  • A layer of chopped herring, over which grated onion is placed. Again greased with mayonnaise.
  • A layer of grated carrot, a thin layer of egg and a thin row of grated apple. The apple is a local adaptation, it makes it softer and "zovtoş" as the Transylvanians say. A layer of mayonnaise again.
  • At the end, a thick layer of beets and then wrapped in mayonnaise.

Some chefs grate a little yolk on top or various greens. I put pomegranate seeds. It looks perfect in a glass jar, this is how the multicolored layers look. When it's ready, put it in the cold. The next day it works wonders. Good appetite! Don't forget the vodka in the freezer, because it makes oil.

Rose sausages from Mihai Duțescu

I was born in Teleorman, my parents are from Teleorman and they are both what is called first generation with opinci, in the sense that my grandparents (their parents) were / are peasants. However, given the distance of about a hundred kilometers between their villages, I could identify differences rather than similarities between them: from accent and regionalism, to food, tastes, recipes. Without in any way injustice to those on my mother's side, who have always been more emancipated than the others (younger, closer to the city, richer, etc.), it must be said that it is the return of these others, on the part of the father, she is the one who makes everything that was there, as far as I remember, beautiful - picturesque, authentic, etc. Regarding food, it's something that has haunted me all these years, since I only accidentally got through those places. It's about rose sausages.

Because this village where my father came from is located on the border between Teleorman and Olt, being practically at the bottom of the earth from the perspective of any Teleorman, those there were seen more as Oltenians than as Teleormans. Hence, probably, the Oltenian tradition of rose sausages. Here's how my grandmother used to do them:

  • First of all, they were so backward that if they had a meat grinder, it probably didn't work, it was old, rotten, and rusty. It is certain that my mother chopped the meat from the bard as little as she could and filled the sausages with her hand, with difficulty, for a few days.
  • That minced meat with bard looked very rustic. He put meat with quite a lot of fat and he added salt, thyme and a lot of garlic, whole garlic cloves, and that's it
  • When he finished them, he hung them on correlated - that is, above the hearth, where for a few weeks they dried exactly as much as they should and smoked. He had an open fire, he cooked exclusively on fireplaces, on the fire, or at most in the test by the hearth.
  • The smoke that went up the chimney automatically smoked the sausages for a few good weeks, and next to the sausages he also put bacon or chunks of meat.
  • Both the meat and the sausages, after smoking them, he put in a jar in lard, where they kept well-thank you until the summer
  • When he could bear to go to the jar and cook, say, hardened cabbage, there was no need for anything: only cabbage, salt, possibly onions and a little broth, and that sausage. The taste of long-smoked sausage was so strong that you couldn't go wrong with cooking. It should be said, for example, that even fat cubes, after so long, became pearly, translucent and did not taste bad at all, but on the contrary, ennobled any dish.
  • In this way he also made very simple and good soups. I remember the stevia soup with beaten egg that he made in the spring, in which he also put smoked meat. You didn't have to know how to cook, because that smoked it took everything to another level, as my friend James Martin sometimes says on TV Paprika.

That being said, especially now, around the holidays, when I am invaded from all sides by mediocre and impressive food, I often have days when I feel like getting in the car and driving for an hour or so until I get to this village - to I knock from door to door and offer a lot of money on some rose sausages like the ones my grandmother made, archaic, elementary, absolutely sensational. I'm sure it still exists, and maybe one day I'll have this joy.

(Mini) Pavlova with cream and fruit, from Iulia Popovici

Ingredient: 3 egg whites at room temperature, 150 gr. sugar, cream, dark chocolate ganache (50 gr. dark chocolate, 50 ml cream, about a tablespoon of honey, a little butter), raspberry sauce (100 gr. frozen raspberries, 25 gr. sugar, juice of half a lemon , a teaspoon of starch diluted in 2-3 teaspoons of cold water), fruit, candied fruit

Pavlova is a larger meringue, over which cream (or mascarpone cream) and fruit are placed, preferably fresh and sour, because meringue is by definition very sweet. The meringue (beaten egg white with sugar) can be made in three ways - the principle is "the more complicated the process, the more stable the result".

For all, the white-sugar ratio is the same: 50 gr. sugar to an egg white. The egg whites should be at room temperature. I prefer two of them.

French meringue: beat the egg whites well with the mixer until, if you turn the bowl upside down, the foam wouldn't even move. With the mixer running, slowly add the powdered sugar (crystal sugar can only be used if you use six egg whites and up, otherwise the sugar will simply not melt and the meringue will "cry" *) and a teaspoon of juice of lemon or vinegar. (The sugar molecule has sharp corners that keep sucking, in the cooking process, to reconnect with each other - something that leads to crystallization. The acid prevents this process, so it's important to add.) Mix until all the sugar is melted. , and the mixture has gloss and stiff tips.

Italian meringue: It can be done safely if you have someone to help you (or a mixer that mixes itself) and a liquid thermometer that indicates over 100 degrees Celsius (I have one for cosmetics, with a 20 cm metal rod). Boil the sugar together with enough water to cover it. After the sugar has melted on the fire, turn the heat to low and periodically check the temperature of the mixture. The sugar must reach about 115 degrees Celsius (soft ball phase: if you take a teaspoon of sugar with the teaspoon and release it in a glass of water, keep a ball shape that you can shape by hand. much safer to check with the thermometer) -, something that happens in at least ten minutes. In these ten minutes, separate the egg whites from the yolk and beat them until the mixture is stiff. When the sugar reaches over 115 degrees Celsius, ask someone to help pour the melted sugar in a continuous, thin thread, slowly, over the egg whites that you beat with the mixer at medium speed. When the sugar is finished pouring, turn the mixer over and mix until the tops are stiff. It seems complicated to boil the sugar, but in this version the sugar certainly does not crystallize (you can add lemon juice, for safety), and because at over 100 degrees the sugar "cooks" the egg whites, the mixture can be used safely without adding it. in the oven (in cake creams, with fresh fruit or fruit sauce and put in the freezer).

In any of the three types of meringue, heat the oven to 100-120 degrees Celsius (at a very low, as it would come) and prepare a stretched tray covered with baking paper. Put the mixture either in a single large meringue or in several smaller ones, leaving a kind of pit in the middle and higher edges. With smaller meringues, it is easier to work after baking. Keep it in the oven for about an hour - 1h 20 min - anyway, do not open the oven door for an hour (condensation is created, and the sugar and egg whites are very hydrophilic, they like water, they absorb it on the spot, and the meringue softens). The idea is to be a bit strong on the outside and not to turn yellow. Turn off the heat, open the oven door and let the meringue inside until it cools down (overnight). In Italian meringue, it is quite possible that the exterior does not harden, it remains with a rubber-like texture, elastic (marshmallow). Do not insist, there is no problem, turn off the fire and leave it until morning. Even if the outside of the meringue cracks or turns yellow, there is no drama, you will cover it with whipped cream, etc. anyway, only if it turns too yellow, it will not have a soft inside.

The meringue is covered - in the "pit" in the middle - with whipped cream, over which cut fruit and / or fruit sauce are placed. For a raspberry sauce, raspberries, sugar and lemon juice are put in a saucepan to boil over medium heat. When the sugar has melted, pour the starch dissolved in the water and bring it to a boil (once more).

The cream can be mixed with a chocolate ganache (the liquid cream is heated to near boiling with the honey, then pour over the finely chopped chocolate and butter, mix well to melt the chocolate, then let it melt and then slowly add over at least an equal amount of cream, carefully incorporating). You can put anything over the meringue, taking care to balance its sweet taste and crunchy structure with other and less sweet textures.

* When the sugar does not integrate perfectly into the egg white, when baking, the melted sugar will accumulate at the base of the meringue. In essence, it's a problem of aesthetics (and to peel the meringue from the baking paper), the meringue is still very good to eat.

Christmas Cake by Matei Martin

If you have not already prepared the Christmas cake, it is clear that this year will be poorer. But it's nothing, you can already prepare for next Christmas. Or for St. Matthew, Andrew or any saint you want - provided it is at least 3-4 weeks. For this is the time of preparation of this glorious & festive cake.


1 kg of dried fruit (raisins, cranberries, plums, figs, dates, apricots, etc., plus a handful of hazelnuts and / or almonds) 1 orange (juice and grated peel), 1 lemon (grated peel) 300-400 ml. of whiskey or rum or, why not, quality sour cherry 250 gr. butter 200 gr. brown sugar, cane 200 gr. white flour 000 1/2 sachets of baking powder 1/2 sachet of ammonium 2 sachets of vanilla sugar 4 eggs 1 teaspoon of fine salt 2-3 tablespoons of honey spices, to taste: cinnamon, cloves, pepper, nutmeg, allspice ( all freshly ground / ground).

You still need: 1 roll of baking paper, 1 roll of transparent food foil, 1 roll of aluminum foil, a round tray with removable bottom, 2 large bowls.

How come:

1) In a large bowl put the dried fruit cut into large pieces (apricots, figs, plums, dates) into pieces. Grate the lemon peel and orange peel (attention: most often, the citrus fruits you find in regular stores are treated with wax and other preservatives, so wash the peel well with hot water!). Squeeze the orange juice. Add 150 ml of whiskey. Mix well. Cover the bowl with cling film and leave overnight at room temperature.

2) In a large bowl put the melted butter, add the brown sugar and the two sachets of vanilla sugar and mix well until the sugar dissolves and you get a thick paste. Incorporate, in turn, a few tablespoons of flour, then an egg, stirring constantly. Add a pinch of salt. Add the honey. Then add the baking powder, ammonium and spices. Knead well.

3) Incorporate the fruit into the dough, taking care not to appear air bubbles.

4) Line the cake tray with 2-3 layers of baking paper, making sure that the sides of the tray are well covered with parchment paper. Put the dough in the pan and spread it well with a spatula. Cover the dough with two layers of baking paper, making sure to make a small vent hole in the paper on top.

5) Bake the cake on low heat (120-140 degrees C.) for 3-4 hours. Check that it is well baked with a toothpick that you stick in the cake. Remove the cake from the oven, remove the baking paper from above and let it cool in the pan.

6) After it has cooled completely, make several holes with a toothpick and pour whiskey over the cake, spread the drink well on the entire surface of the cake and on its sides. Wrap the cake very well in transparent foil, then in aluminum foil. Repeat the whiskey treatment once every 2-3 days for 3-4 weeks.

Salty biscuits and cakes from Elena Vlădăreanu

1. The best and most good-looking salty biscuits, even if you can't tell from the pictures: a combination of my mother's pickles, a recipe from a friend and my intuition.

For about 70 pieces, you need: 200 g butter, 200 g grated Parmesan, 200 g flour, a pinch of baking powder, a teaspoon grated turmeric, half a teaspoon of salt. Mix the above, spread the sheet, cut with a teaspoon, pass the edges through the egg, then through the black sesame for effect (go and poppy seeds). Leave for 7 minutes in the oven at 180 degrees.

2. When I was home, the cake looked like the last redoubt. Or my mother made everything look like this, with the doors closed so as not to draw the current, with the turmoil that came out of your head, with the whispering and walking on tiptoe. So imagine with what heart I started making cakes for the first time. After more than ten years of baking, the conclusion is: “fuck, it doesn't matter how much you knead, that you eat it anyway when it comes out of the oven and then it's so good, that no one stays to see if the strips come off, strips (the ultimate goal of the cake) or ba ”. So, all these years, I tried different recipes, including a cool one, without kneading, with cold leavened: that is, you do everything the day before, put it in the fridge, take it out of the fridge and throw it in the oven. This year I made cica scalded, inspired by Silvia Jurcovan, a mother of theirs (cozonacilor & amp co.).

Recipe for two cakes: 2 cubes of fresh yeast (50 g), 600 ml milk, 1 kg flour (000, but it also goes 650), 200 g butter, 50 g oil, 8 eggs (yolks), 200 g sugar, a teaspoon salt, essence rum, vanilla pods, lemon peel and / or orange

All ingredients should be at room temperature, left outside overnight.

Filling (I did two):

Q: 4 egg whites, 3 tablespoons sugar, about 100 g ground nuts, about 2 tablespoons of cocoa - all mixed.

II: a pear jam with chocolate made by my mother (it worked great).

I boiled half the amount of milk and poured it over 100 g of flour, I mixed quickly, I put the maglavais on the walls of the pot (let it be a big, big one, because here it will leaven), then I liquefied the yeast with a spoon. of sugar, in the same bowl when the milk has cooled with the flour, I mixed it with the yeast, covered it with a towel and left it to rise. That's the mess. During this time, in another bowl, I rubbed the egg yolks with salt, I added the sugar, the oil, the essences, the rest of the heated milk, half the amount of melted butter, but not hot. I poured everything over the raised dough, mixed it, sifted the rest of the flour. A very soft and sticky dough comes out, I kneaded a little, it started to bind, I put a little soft butter, and I kneaded, and soft butter and so on until all the butter is finished and the dough doesn't stick to my hands. It took me about 10 minutes. Real housewives wouldn't stop for half an hour. I pray. I covered, set aside for about an hour. I made the filling no. 1, that no. 2 was made. I divided the dough into four parts, took the first part, flattened it by hand on the oily top, put half of the first filling, rolled, then the second part of the dough, also flattened, then I spread jam. That pear with chocolate, I rolled. I brought the two rolls together, we knitted them. This is the first cake, as is the second. I put them in trays with baking paper high above the edge of the tray, because they will surely grow. I left them covered for about half an hour, to grow a little more. During this time, the oven is warm, 180 degrees, stage 3. I greased them with beaten egg and sprinkled them with sugar and vanilla sugar. About 40 minutes in the oven, after 15 minutes you can look. I looked and I did well, they had grown so much that they had entered the ceiling of the oven. I moved them a little lower, but be careful not to take too much fire. After 35-40 minutes, put a knife in them, but gently. If the knife blade comes out clean, then they are done. If not, no. Remove from the trays and leave to cool, on a towel, on one side, otherwise they will cross or collapse. After they cool down a bit, eat them, then start over.

Beat the egg whites in a stainless steel bowl with a pear-shaped whisk. Then add the caster sugar together with the lemon juice and beat for 2 minutes. it is cheese but only to get hot. When the foam has hardened and only falls off the pan, we put the bowl aside and prepare a tray on which we put the baking paper where we drew a heart on its back. We put the composition in a pocket with a star-shaped dui and we take the shape of the drawing.

Bake in the oven at 130 degrees (very low heat) for 60 minutes. to dry but remain white.
Beat the whipped cream until it stays on the target and put a teaspoon of vanilla almost when we have finished beating.
Slice the strawberries or cut them into quarters.

After the meringue sheet has cooled, add the whipped cream and level it over which we place the strawberries. Consume immediately and if we want for later consumption we will grease the meringue first with a layer of butter cream. (Butter and powdered sugar - so that the cream does not moisten the meringue) Smaller portions can be made.