Cake with love
Top: at bain-marie (MW) melt the chocolate, leave to cool. Beat eggs with sugar for about 10 minutes. Sift the flour and mix it with a spoon in the egg composition. We also add melted chocolate. Mix well, put in the shape of a cake lined with paper and bake for 25 minutes at 180 degrees. Remove the top from the mold and leave to cool.
We make the cream: melt the broken chocolate into bain-marie. Add the whipped cream and mix well for 10 minutes. Take the bowl off the heat and put mascarpone, mix until smooth. Put the ring of the shape around the top again and pour the cream (after it has cooled a bit). Keep in the fridge for 10-12 hours. Then we take it out of shape and decorate it as we like and inspire.
Margareta Pogonat, an actress who suffered in love
Margareta Pogonat died in 2014 at the age of 81, after a troubled life. He had a lot of suffering and terrible torments in the last year of his life.
"I am at the end of my life, after I have put things together with love. It's a world built on waves, on moving sands ", said the artist when she understood that the disease that crushed her will kill her.
He made his cinematographic debut in 1957, with the role in the film "The Storm Bird", together with Mircea Albulescu, Ştefan Ciubotăraşu, Paul Sava, Costache Antoniu and Fory Etterle. He was only 24 years old.
The following year, it was the Tâca ark, which had reached the "Two Lotteries" lost by Birlic.
At the age of 25, it was the Tâca ark, which had reached the "Two Lotteries" lost by Birlic
Margareta Pogonat did not have an easy life. She commuted for 15 years, until she became an actress in Bucharest. He married young and divorced. Maria-Anca Rusescu (70 years old) is the only daughter of the actress.
Margareta Pogonat lived a dramatic love story with her partner, actor Cornel Coman
She lived a dramatic love story with her partner, the actor Cornel Coman, from the movie "Road in the Shadow" (1972). The story broke sharply: the actor died suddenly, at the age of 44.
Spiral cake with chocolate cream
It is worth preparing such spiral cake with chocolate cream for a special occasion, anniversary, or celebration.
It looks very nice in the section, so in the form of a spiral, but it is also very tasty. Even if it seems laborious, it is not at all difficult to prepare.
I received the recipe for this cake from our friend Maria Bichis. We have on the blog a section Recipes of all kinds from friends where we upload the received recipes. Maria Bichis is among the loyal fans of our blog and shares with us her culinary experiences. This time he sent us a wonderful spiral cake with a delicious chocolate cream. Thank you, Maria, for the recipe and for being our friend for years! Thank you, especially, for testing our recipes and sharing them with others!
US Search Mobile Web
We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!
If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.
The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.
You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.
If you have a valid Yahoo ID and password, follow these steps if you would like to remove your posts, comments, votes, and / or profile from the Yahoo product feedback forum.
Top I: In a bowl, rub the butter with the sugar. Add in turn the 3 egg whites (unbeaten) mixing well after each, and at the end the flour and cocoa sifted together. Bake paper in a 28 X 43 cm tray and decorate as you like (stripes, borders, lines, circles, dots, etc.) - if you think the paste is hardening and you can't draw, hold the bag under hot water jet for 1-2 minutes. Put the tray in the freezer until the pasta is frozen. When the decorations are frozen, turn on the oven at 240C.
Top II: In a bowl, sift together the almond flour, cake flour and powdered sugar. Add in turn the 6 yolks, mixing well after each one. Beat the 3 egg whites separately together with the 10 gr of sugar. Add over the yolks in 3 rows, and at the end the melted butter. The dough obtained is poured over the frozen decorations and baked for 6-8 minutes. Don't let it burn anymore! Remove from the oven, leave to cool a bit and powder with sugar and turn over on the work table. Cut a circle with a diameter of 20 cm and sides for the tray - when dressing the tray make sure that the decorations are on the outside. From this moment you can fill it with whatever cream / s you want.
Chocolate cheesecake: In a bowl, rub the cream cheese with the 170 gr of milk chocolate. Add condensed milk and mix well. Half of the cream obtained is put in another bowl and over the remaining cream add the 170 gr of dark chocolate. The two creams are placed alternately - 2 tablespoons of each I put. When you have finished the creams, put the cake in the fridge for at least 2 hours.
Chocolate foam: Heat 120 ml of liquid cream in a kettle and pour over 170 gr of broken white chocolate. Stir until cool and thicken a little. Separately beat the foam 240 ml liquid cream. Take a little whipped cream and mix with melted chocolate. The chocolate mixture is then poured over the whipped cream and mixed lightly, filling the rest of the cake. Decorate to your liking!
The chocolate love cake is served cold, powdered with cocoa or garnished with fresh fruit.
HISTORICAL RECIPES FROM THE VILLAGE KITCHEN - discover authentic recipes from the period 1908-1969 Read the whole news: HISTORICAL RECIPES FROM THE VILLAGE KITCHEN - discover authentic recipes from the period 1908-1969
In the homage year of the Romanian village (2019) let us enjoy these historical recipes from the village cuisine, the recipes of the ancestors for all kinds of goodies such as puddings, starch, aliens, vegetables, salads, peasant soups, peasant dishes and steaks, droughts, donuts, collars and more.
The recipes, taken from old cookbooks, I prepared them with love and emotion, bringing authentic tastes to the table, unforgettable moments and, most importantly, the caress of the ancestors. For each recipe, both the original text and the preparation method are reproduced as I followed it and the picture of the final preparation. God help us to bring back to our table as many historical recipes that we can pass on with love to our children!
NORICA BÎRZOTESCU (www.reteteistorice.ro)
PEASANT PEPPER RECIPE
“250 g boneless beef, 250 g pork, 2 suitable onions, 14 bell peppers, 1/2 kg tomatoes, 1 tablespoon lard, 2-3 tablespoons sour cream, 1 tablespoon dill, salt. Fry the meat cut into small pieces in lard. Add finely chopped onion and cover with a lid until soft. Place the sliced peppers on top of the meat and let it soften. When the meat is almost cooked, add salt and tomatoes without skin and seeds, letting everything boil together. Before the meal, add the sour cream and chopped dill. ”
Toast with love
Good appetite, from the first hours of the morning. Make the child in you happy and prepare this unique toast with love. Add a touch of sophistication: chopped capers and a mix of your favorite herbs.
Grease two slices of sandwich toast with mayonnaise - on both sides. Using a heart shape, cut out the center of the slice of bread.
In a small non-stick pan, melt the butter over medium heat. Put the bread in the center of the pan. Cook for 5 minutes or until you see it starts to brown nicely. Turn it over.
In each heart-shaped hole, lay a large egg. Sprinkle salt and pepper over it, according to your preferences.
Reduce the heat and let the eggs fry (about 5-7 minutes or until the eggs are cooked as you like - softer or harder).
Sprinkle your favorite herbs or spices (parsley, basil, etc.) and garnish with chopped capers.