Tiramisu nga zonja Vjollca
Tiramisu
Përbërësit:
4 kokrra vezë
100 gr sheqer
500 gr mascarpone
300 ml kafe e përgatitur (lëng)
300 gr biskota
Kakao
Përgatitja:
Fillimisht ndajmë në dy tasa të verdhat nga të bardhat e vezëve dhe i vendosim veç e veç në tasa. Tek të verdhat e vezëve hedhim 50 gr sheqer duke i rrahur së bashku derisa të verdhat e vezëve të rrisin volumin dhe sheqeri të shkrijë. Shtojmë më pas pak nga pak maskarponen duke e trazuar vazhdimisht me rrahësen e vezëve.
Më pas rrahim të bardhat e vezëve me sheqer derisa të bëhet një marengë e fortë. E bashkojmë më pas marengën duke e shtuar pak nga pak në tasin me të verdhat e vezëve të rrahura me maskarponen. E përziejmë mirë me spatul ose lugë druri derisa kremi të jetë njësuar plotësisht.
Përgatisim kafenë duke e ëmbëlsuar atë sipas shijes dhe e vendosim në një tas të thellë dhe e lemë të ftohet.
Në një tavë ku do të përgatisim tiramisunë fillimisht shtrojmë një bazë me kremin e përgatitur më pas lagim biskotat me kafe dhe i vendosim njëra pas tjetrës mbi bazën e kremit. Mbulojmë biskotat me një shtresë të trashë kremi. Vendosim përsëri një shtresë të dytë me biskota të lyera me kafe. I mbulojmë përsëri biskotat me një shtresë të trashë kremi. Në fund e pudrosim me kakao të gjithë sipërfaqen e kremit dhe e vendosim tiramisunë në frigorifer për disa orë që të ngurtësohet.
Flavorking Plum Bakewell Tart Pastry Dessert
Flavorking Plum Bakewell Tart Pastry Dessert
This recipe is an easy take on a Bakewell tart, using a ready-made pastry case filled with a mixture of ground almonds, beaten eggs and sugar – with sliced South African Flavorking plums. It’s plum delicious!
Preparation: 15 minutes
Cooking: 30 minutes
Serves: 8
1 x 21cm all-butter pastry tart
2tbsp raspberry jam
2 eggs, beaten
40g caster sugar
100g ground almonds
1tsp vanilla extract
6-8 South African Flavorking plums, halved and pitted
20g flaked almonds
Icing sugar, for sprinkling
1 Preheat the oven to 180°C, Fan oven 160°C, Gas Mark 4.
2 Put the prepared pastry tart onto a baking sheet and spoon in the raspberry jam. Spread it evenly over the base.
3 Beat together the eggs, sugar, almonds, vanilla extract and lemon zest to make a frangipane. Spoon into the pastry tart case and spread it out over the jam. Place the plums on top. Sprinkle the pastry tart with the flaked almonds and bake for 25-30 minutes, until the filling is set and golden.
4 Cool for about 20 minutes, then serve, sprinkled with icing sugar.
Cook’s tip:
This dessert would work well with South African apricots too, as they taste so good with almonds.
Frangipane | Frangipane Tart Recipe | Almond Butter Cream Recipe | Bakewell Tart Filling |
hi friends,
I am Chef Ashutosh, welcome to our YouTube channel.
About this video.
In this video I have explained you about sweet filling made with almonds. This filling can be used in for filling of bakewell tart , pineapple & cherry tart, cakes ,pastries etc. You can also replace almond powder with pistachio powder . A blend of almonds , sugar, butter and egg, all of which are sometimes further enhanced with almond extract, flour or other ingredients. It resembles like almond butter cream.
INGREDIENTS
100gm butter
100gm caster sugar
1.5 no. egg
25gm flour
100gm almond powder
Method
1- beat butter & sugar till light & fluppy .
2- add egg slowly ( not all the eggs at one time)
3- After finish adding eggs , add vanilla essence(optional)
4- fold in flour. cling wrap & put in fridge .
5- use it for tart fillings , sponge making etc
Thank you so much
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Portuguese Almond Tart | Bolo de Amêndoa
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FYI: difference between a tort and a tart : A tart has a low walled crust which is filled with a filling. T Tort comes from the word cake. But it is usually a dense cake usually made without flour.
Portuguese Almond Tart : Bolo de Amêndoa
1 pound Almond flour
1-1/4 cups sugar
6 oz butter
4 eggs whites
4 egg yolks
1/2 tsp salt
1 tsp vanila extract
1 lemon (zest)
1/2 tsp lemon juice for the meringue
1. In a bowl mix the pound of almond flour 1/2 tsp salt and 1/4 cup of the sugar together.
2. Separate the egg whites from the yolks
3. Put 3/4 cup of sugar in a bowl, egg yolks and the butter (cut up into cubes for easier blending) Cream the butter, egg yolks, and sugar together for about three minutes in an electric mixer or about 7 minutes by hand.
4. In a clean bowl place the egg whites and about 1/2 tsp of lemon juice. Attach the whip to the blender and whip the egg whites until they get to the frothy stage about a minute. After they reach frothy stage slowly add in the last of the sugar (about 2 tablespoons) continue to mix at high speed until the egg whites reach the soft peaks stage - about five minutes.
5. Mix the creamed butter and egg yolks together with the almond flour with a rubber spatula. Then gently mix this with the whipped egg whites. Preheat your oven to 350°F
6. Butter your pan and press the almond mixture into the pan.
7. Place the pan directly on the rack in the middle of the oven. Put a cookie sheet pan on the other rack under the tort.
8. Cook at 350°F for 45 to 55 minutes until the interior temperature reaches 180 to 185°F Bake until the tort is golden brown and begins to pull away from the sides of the tart pan.
9. Let the tort cool for at least 30 minutes before cutting into it. Right before service the cake can be decorated with powdered sugar or sliced toasted almonds.
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How To Make Holiday Almond Tassies At Home | Life Cake
How To Make Holiday Almond Tassies At Home | Life Cake
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Life Cake brings you fun food ideas and recipes for your cooking and baking adventures. We believe that home cooking should always be fun, interesting, and easy to do! Enjoy our collection of fun and easy food tutorials! With recipes ranging from healthy dinners to sugary sweet delights, there are a plethora of creative options to spice up your home cooking.
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SWEET Street Food in Casablanca, Morocco - HUGE MOROCCAN PÁTISSERIE TOUR + COOKIES & SWEETS FEAST!
Sweet street food in Casablanca, Morocco. Check out our huge Moroccan patisserie tour in Casablanca at Pâtisserie Bennis Habous, trying out their traditional cookies and sweets on an epic sweet feast!
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For this Moroccan food tour, we went on a huge sweet feast around the historical bakery, Pâtisserie Bennis Habous. This bakery bakes some of the most popular foods in Morocco, the Moroccan pastry.
Starting up in 1936, Pâtisserie Bennis Habous is a staple of the Casablanca food scene. This popular shop is family run, from the owners to the bakers and chefs. As we go on this huge Moroccan patisserie tour, we learn how all the pastries and Moroccan cookies are made, by hand, in the traditional way. We went on a Moroccan cookies and sweets feast in this one!
There are so many distinct tastes and flavours in Moroccan cooking, and the major flavour of these pastries is almond. With so much tasty Moroccan food to try in Morocco, we had to feature some of the most popular food of the country, their Moroccan sweets.
We hope you enjoy this sweet street food in Casablanca, Morocco. This was a huge Moroccan patisserie tour with a cookies and sweets feast that we will never forget. Stay tuned for more Moroccan street food tours coming up!
Places we visited:
Name: Pâtisserie Bennis Habous
Address: 2, Rue Fkih El Gabbas، Casablanca 20100
what3words location: ///forgot.props.splendid
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