tart
Ingredients for about 12 pieces: For the shortcrust pastry: 210 g flour140 g cold butter1 tablespoon cold water40 g sugarFor the pumpkin topping:1 small Hokkaido pumpkin (approx. 800 g)1 walnut-sized piece of ginger125 g sugar1 packet vanilla sugar1 teaspoon cinnamon3 eggs (M)125 ml whipped cream Also: 1 jar (355 g) Apple & Mango Mush2 tablespoons pumpkin seeds Preparation: 1. Put flour in a bowl. Add butter in pieces, water and sugar. Chop everything with a knife so that dry crumbs are formed. Then mix everything quickly knead by hand to a smooth dough. 2. Roll out the dough on a floured surf...
FoodCentrale (English)
Ingredients for approx. 12 pieces: 125 ml Armagnac or brandy200 g soft prunes, pitted For the sponge cake: 4 eggs (M)180 g whole sugar extra fine (from sugar beet, health food store, sugar as an alternative)1 pinch of salt150 g ground walnuts100 g fine sponge cake crumbs (alternatively: ground Amarettini)1 tsp. baking powder3 tablespoons walnut oil For the cream: 8 sheets white gelatine700 ml whipped cream80 g sugar2 packets vanilla sugar50 g ground walnuts Also: 100 g sugar100 g walnuts Preparation: 1. Warm the Armagnac, pour it over the prunes and leave it overnight in therefrigerator overni...
FoodCentrale (English)
Ingredients for 8 pieces: For the shortcrust pastry: 150 g flour50 g ground hazelnuts1 tbsp sugar80 g butter2-3 tbsp cold water Also: 500 g apricots4 tbsp sugar2 tablespoons butter Preparation: 1. Mix flour with hazelnuts and sugar in a bowl. Cut the butter into chunks and add with the water. Chop everything with a knife to make dry crumbs, then quickly knead by hand to a smooth dough. 2. Halve and stone the apricots. Caramelise the sugar in a pan until light brown.Add the butter and apricots and toss briefly in the pan. Place the apricots with the caramel in a tart tin (approx. 20-22 cm Ø). T...
FoodCentrale (English)
Ingredients for 12 pieces: 400 ml milk125 g sugar1 packet vanilla sugar100 g soft wheat semolinagrated zest of 1 organic lemon3 eggs (M)100 g soft butter500 g low-fat quark1 sachet vanilla custard powder Also: 1/2 packet Fillo pastry (125 g, from the chiller cabinet)25 g liquid butter200 g mixed berries (e.g. raspberries, blueberries, strawberries)Icing sugar for dusting Preparation: 1. Bring milk with sugar and vanilla sugar to the boil. Sprinkle in the semolina and cook for 12 minutes, stirring. Stir in the lemon zest. Leave to cool slightly, then beat the eggs one at a time and stir in. Sti...
FoodCentrale (English)
Ingredients for 12 pieces: Dough: 125 g butter150 g sugar1 pinch of salt1 packet of bourbon vanilla sugar5 egg yolks150 g flour2 tsp. baking powder4-5 tbsp. milk Meringue: 3 egg whites1 tbsp. lemon juice130 g powdered sugar50 g flaked almonds Plums: 500 g plums300 ml grape juice50 g sugar1 packet of cake glaze, red Cream: 4 leaves of gelatine300 ml red wine200 ml grape juice75 g sugar1 untreated lemon1 sachet vanilla pudding powder300 g whipped cream Preparation: 1. Mix butter, sugar, salt and vanilla sugar. Add the egg yolks one after the other. Continue stirring until sugar is dissolved. Mix...
FoodCentrale (English)
Preparation for about 12 pieces: For the sponge: 125 g soft butter100 g sugar1 egg (M)2 egg yolks (M) + 2 egg whites (M)2 tablespoons grappa80 g flour50 g cornstarch1 1/2 level teaspoon baking powder Also: 6 sheets white gelatine200 ml whipped cream50 g powdered sugar1 packet vanilla sugar4 tablespoons light grape juice250 g low-fat quark80 g apricot jam Also: 1 egg whitesome grapessugarsome chocolate sticks2 tablespoons brittleFurthermore you needA springform pan (ø20 cm) Preparation: 1. Beat butter until creamy. Gradually add sugar, egg, egg yolk and grappa. Mix flour with cornstarch and bak...
FoodCentrale (English)
Ingredients for about 12 pieces: For the sponge cake: 5 eggs (M)125 g sugar1 packet vanilla sugar3 tablespoons hot water180 g flour1 tsp. baking powder For the filling: 10 sheets white gelatine500 g low-fat quarkgrated peel and juice of 2 organic lemons100 g powdered sugar2 packets of vanilla sugar375 ml whipped cream200 g peach halves (from the can)100 g blueberries100 g raspberries100 g mirabelle plum jam For garnish: approx. 16 orange cookies1 tablespoon mirabelle jamsome blueberries and raspberries4-5 meringue dots (ready-made product)Furthermore you will need:A springform pan (ø 24 cm) Pr...
FoodCentrale (English)
Ingredients for approx. 16 pieces: 150 g meringue150 ml chocolate sauce500 g raspberries500 g whipped cream30 g sugar2 packets vanillin sugarAlso:If desired, meringue dots and mint for decoration Preparation: 1. Coarsely crumble 90 g meringue and mix with 100 ml chocolate sauce. Fill a Springform pan (24 cm diameter) with cling film. Spread the chocolate meringueon the bottom and freeze for approx. 30 minutes. In the meantime crumble the remaining meringue. Sort raspberries. 2. Whip cream, sugar and vanillin sugar until stiff. Fold in meringue crumbs and 400 g raspberries and fill into the mol...
FoodCentrale (English)
Ingredients for about 12 pieces: For the shortcrust pastry: 210 g flour140 g cold butter1 tablespoon cold water40 g sugarFor the pumpkin topping:1 small Hokkaido pumpkin (approx. 800 g)1 walnut-sized piece of ginger125 g sugar1 packet vanilla sugar1 teaspoon cinnamon3 eggs (M)125 ml whipped cream Also: 1 jar (355 g) Apple & Mango Mush2 tablespoons pumpkin seeds Preparation: 1. Put flour in a bowl. Add butter in pieces, water and sugar. Chop everything with a knife so that dry crumbs are formed. Then mix everything quickly knead by hand to a smooth dough. 2. Roll out the dough on a floured surf...
FoodCentrale (English)
Ingredients for 12 pieces: For the base: 50 g butter3 eggs75 g icing sugarsalt75 g flour25 g cornflour For the topping: 8 sheets white gelatine500 g whole milk yoghurt125 g icing sugar4 tbsp poppy seed mixture, ready to bake350 g whipped cream1 sachet clear cake glaze1/8 l cherry juice2 tbsp sugar750 g mixed berries Also: 200 g fresh mixed berries for decoration Preparation: 1. For the pastry, melt the butter. Beat the eggs, 75 g icing sugar and 1 pinch of salt until fluffy. Sift flour and starch over the mixture and fold in with the butter. Pour the dough into a springform pan (26cm diameter)...
FoodCentrale (English)
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