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Chec straciatella with duo glaze

Chec straciatella with duo glaze

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A satisfying, not too sweet cake that my mother-in-law likes. I made it and I want you to see how supportive and good he is ...

  • 750 gr. FarinUp flour (self raising flour, contains baking powder)
  • 1 1/2 packets of soft butter
  • 2 sugar dogs
  • 6 eggs
  • 1 1/2 cups milk
  • 1/2 cup orange juice
  • vanilla to taste
  • 100 gr. coarsely chopped dark chocolate
  • 3 tablespoons cocoa
  • 1 plic glaze duo by Dr. Oetker

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Straciatella check with duo icing:

The butter is mixed with the sugar until it becomes creamy. Mixing the eggs one by one. Then the milk mixed beforehand with the orange and vanilla juice. crush. Separate part of the dough and rub with cocoa.

In greased and floured forms, pour the white part and then the cocoa part. Bake the checks over a high heat initially (about 10-12 minutes) then suitable until the toothpick comes out clean. Depending on the oven, about 45-50 minutes. Cool on a grill and only then glaze and leave until the glaze hardens.

Tips sites


instead of milk, yogurt is very good, about 300 ml


It's good with lightly fried nuts, raisins or shit


from this quantity I made a crown and two checks for the commercially available aluminum molds.

Sunday, September 18, 2016

Symptoms of blockages in the energy meridians

  • problems in the throat, pharynx and larynx
  • cough, shortness of breath, shortness of breath including bronchitis, asthma and emphysema
  • contracted diaphragm and constrictive chest
  • shoulder, elbow and wrist pain
  • diarrhea, constipation, colic
  • intestinal pain, noise, swelling, IBS
  • constipation
  • problems with teeth, nose and sinuses
  • neck and shoulder problems
  • pain and weakness in the hands
  • headaches, sinuses and jaw
  • stiff and swollen neck
  • stomach problems, digestive and gastrointestinal problems such as gastritis, hunger pains, ulcers, hernia
  • pelvic and thigh pain
  • knee and foot whistle problems
  • lymphatic congestion
  • dizziness and loss of appetite
  • abdominal pain and distension
  • pelvic problems and female imbalances
  • hand and foot fatigue, knee and thigh pain
  • headache and facial pain
  • dry mouth and dizziness
  • palpitations at heart and chest pain
  • hand pain, stinging and numbness
  • weakened wrist, carpal tunnel syndrome
  • pain back to chest
  • swollen ankles and varicose veins
  • ear problems, tinnitus
  • temporomandibular joint pain
  • digestive difficulties (nutrient absorption problems, Crohn's disease, diarrhea)
  • abdominal pain and bloating
  • incontinence and painful urination
  • infections in kidney and in the bladder, dripping bladder
  • pain and stiffness in the spine and lumbar region
  • pain at the hip, knee, foot and sole
  • fluid imbalance
  • pain of kidney, saddles and hips
  • incontinence
  • pain and discomfort in the knees and ankles
  • stability and flexibility issues
  • foot pain
  • hemorrhoids, hernias, pain in the sacrum
  • hormonal problems
  • depression, mood swings
  • poor memory, poor concentration
  • eye problems
  • wet palms, hot flashes
  • poor circulation, arteriosclerosis
  • tachycardia, infarction
  • swollen and painful armpits
  • hunger, thirst and sleep disorders
  • feeling cold
  • ear infections, tonsillitis, sore throat, swollen glands
  • eye problems, cataracts
  • cold hands and feet, excessive sweating
  • lack of energy, chronic fatigue syndrome
  • menstrual disorders
  • thin hair, dry skin
  • choleric headaches
  • muscle pain
  • stones and pain in the gallbladder
  • congestion in the ribs and chest
  • stiffness of the hip joint
  • digestive problems (poor fat metabolism, gas)
  • leg and ankle pain
  • eye irritation
  • nodules in the throat
  • muscle and joint stiffness, arthritis
  • back and rib pain, knee problems
  • irregularities in the uterus and prostate
  • skin conditions, eczema, psoriasis, dermatitis

Energy meridians

  1. LARGE INTESTINE MERIDIAN: Yang meridian, which starts from the index finger and extends up the hand, over the shoulder and back to the face. It is involved in the elimination process.
  1. STOMACH MERIDIAN: Yang meridian, begins under the eyes and descends down the face to the corner of the mouth, bends on the jaw, climbs back on the head near the forehead then descends on the neck and then the entire length of the body to the second toe.
  1. THE SPLIN MERIDIAN: Yin meridian, is seen as an important point of connection of all other meridians between them. Spleen carries nutritious Qi (obtained from food) symptoms of discordance are digestive problems, loss of appetite, weakness and menstrual problems.
  1. KIDNEY MERIDIAN: is a Yin meridian, joins 27 points and has a defining effect on the adrenal glands and circulatory system.

  1. THREE FOCUS MERIDIAN: Yang meridian, which does not correspond to a specific organ but harmonizes the functioning of the upper, middle and lower trunk and acts as a conductor for energy, from the kidneys to other organs and the surface of the body. It influences the emotional state, driving away depressions.

  1. BLADDER MERIDIAN: The Yang meridian, which starts at the corner of the eye, descends on the jaw to the hairline and crosses along it where it zigzags over the head and down the back of the neck to the armpit and lower front ribs. From here it crosses over the pelvis to the hip joint, to the foot, knee and leg, to the sole and ends near the nail of the fourth toe.

  1. LIVER MERIDIAN: The liver is important because it stores and quickly releases glucose into the blood.

  1. THE CONCEPTION VESSEL MERIDIAN: of the 2 Extraordinary Meridians & # 8211 works as a reservoir in which excess energy is drained from the main meridians, but does not participate in the circulation of Qi (Chi). They have a neutral polarity, form a system and originate in the kidneys, whose essence distributes it in the body. At the same time, they have the ability to absorb and store excess energy from the main meridians and can release this energy if necessary.
    The Conception Vessel Meridian strengthens the body's lymphatic system and immune system. It balances the cerebral hemispheres, pituitary and epiphysis.
  2. THE GOVERNOR'S MERIDIAN: It balances the nervous system, treats tumors, has an antiseptic, purifying action on a physical and spiritual level. Helps assimilate food and minerals. Stimulates inspiration.
  1. Source of inspiration:


Chakra is a Sanskrit word that translates as wheel or circle. Chakra is a philosophical concept that refers to circle-shaped vortices that, according to traditional Indian medicine, would exist in the human body.
Man communicates with the environment through the chakras. They ensure a permanent exchange of subtle energies that have the role of mediating communication in any situation. From each chakra radiates a number of energy channels (& # 8222nădi & # 8221) known in the yogic tradition as petals or energy spokes. Clairvoyants often claim that they see the chakras as distinctly colored subtle foci of light that have a different number of petals, starting from a central point.
The chakras or main energy centers are seven in number, they are arranged along the spine (from the top of the head to the base of the spine).
Each of the seven chakras is governed by spiritual laws, principles of consciousness that we can use to cultivate greater harmony, happiness, and well-being in our lives and in the world.

First center: root chakra

The root chakra, known in Sanskrit as muladhara, is located at the base of the spine. It governs your strictest survival needs. When this chakra is clean and the energy flows through it freely, we feel confident and confident that we can easily meet our needs. However, blockage in this area can cause feelings of anxiety and worry.
This first center is governed by The spiritual law of Karma. To maximize the possibility that your actions will generate evolutionary reactions, you can use your body as a tool to determine your choice.
Consider the possibilities in front of you and listen to the signals coming from your body. These sensations generated by the root chakra are either comfortable or uncomfortable. Your body evaluates every possible decision in terms of the likelihood of meeting your safety needs or increasing the level of threat you experience. The first chakra, which connects you to the earth, provides essential information about the potential food or toxicity that is available to you as a result of the actions you take.

The second center: the chakra of creativity

The chakra of creativity, called svadhishtana, is associated with creativity in all its expressions. Located in the area of ​​your sexual organs, the energy of this center can be used for biological reproduction. When channeled into higher energy centers, it fuels the creative force that enables you to paint a beautiful painting, build a business, or create a life of love and abundance.
In the second chakra it is alive Law of Minimum Effort . When your vital energy flows through the center of your creativity, you co-create your life. The solution to any problem is rarely at the level of the problem. Rather, it comes from a deeper realm of creativity.
Creativity is the process of taking the same raw material and creating different contexts and relationships between components.
For example, when a composer creates a new piece of music, he uses the same notes in a new relationship between the two, resulting in the appearance of something that never existed before. The second chakra uses the raw material of the root chakra to create a new world every day.

The third center: the energy chakra

Energy chakra, manipura, is located in your solar plexus. It is the seat of your power in the world. When this center is open and in flux, you are able to translate your intentions and desires into manifestations. When stuck, you feel frustrated and incapable.
The Law of Intention and Desire governs the third chakra. The seeds of intentions and desires are found in your personal soul.
Feeding the seeds carefully, the seeds you want to germinate, will lead to their full expression. It is important to be clear about your intentions so that you are not surprised when they bear fruit.
The process of manifesting your desires is to bring them into consciousness first, followed by the expansion of your awareness through meditation, and finally the release of your intentions and detachment from the result.
You can control your action, yet you cannot control the fruit of your actions. Keep your vital energy flowing freely through your third chakra and the light and warmth of your intentions will radiate to the world.

The fourth center: the heart chakra

The heart chakra represents the unifying energy of love and compassion. Known as anahata, is located in the center of the chest. When the center of the heart is blocked, there is a feeling of alienation (alienation) from others. When the center of the heart is open and flowing, you feel deeply connected to all the beings in your life.
The Law of Giving and Receiving governs the heart chakra. Love can take many different forms at different stages of life. The child's love for his mother is different from the mother's love for her child. The love of a friend is different from that of a passionate lover or the love of a student for his teacher. However, the common thread through all these expressions of love is the impulse to unify & # 8211 to overcome separation.
This is the nature of the heart.
Every act of giving is simultaneously an act of receiving. Every time you greet a gift in your life, you give someone the opportunity to give. Just as a physically healthy heart receives blood from the periphery, which it oxygenates and pumps back, your emotional heart remains healthy by receiving and giving love in all its forms.

Fifth center: the expression chakra

Neck chakra, called visshuddha In Sanskrit, it is the center of expression. When the fifth chakra is open and flowing, you are confident that you are able to communicate your needs.
When the fifth chakra is obstructed, a person will often feel unheard. In order to feel alive and full of strength, it is important that this energy center is clean. Blockages in this area are often associated with thyroid problems or chronic neck pain.
Law of Detachment governs the neck chakra. The fifth open chakra enables you to express your truth without the care of censors or critics. This does not mean that you say things that are intentionally harmful or insensitive.
On the contrary, people with an open communication center are adept at expressing their needs in ways that support life. Anxiety about how people will react to your views does not occur when energy flows freely through the chakra of expression.
The Law of Detachment reminds you that you can choose your words and actions, but you cannot control the response to your words and actions. When your intentions are clear, and your heart is open, you will spontaneously demonstrate the correct utterance, trusting that the universe will take care of the details.

The sixth center: the chakra of intuition

Chakra of intuition, known in Sanskrit as any, is located in the forehead. When this center is open, you have a deep sense of connection to your inner voice, and you feel guided in your choices. When it is blocked, there is a feeling of self-doubt and distrust. The opening of this chakra is usually associated with a clear sense of connection to that person's dharma, or purpose in life.
The Law of Dharma or of Cause and Effect governs the sixth chakra. You have within you a wise voice guiding you to express the highest aspects of your nature. Listen to this silent inner voice, which guides you to manifest your full potential.
Silence the internal turbulence that is full of the voices of others so that you can identify the sound of your own soul. He has only one wish & # 8211 that you remember your essential nature as a spark of the divine.

The seventh center: the chakra of consciousness

The chakra of consciousness, known as dahaswara, is seen as a lotus flower on the top of the head. When the lotus unfolds its petals, the memory of fullness is restored. Remember that your essential nature is boundless, and that you are a spirit disguised as a person. This is the full expression of what yoga & # 8211 is the unification of being with action, of universality with individuality.
The Law of Pure Potentiality governs the seventh chakra. When your roots receive nourishment from the earth through the first chakra, your creative sap flows through the second, your intentions are empowered through the third, your heart is open, and you exchange love with those around you in the fourth, you spontaneously express your highest rails in the fifth, you are in contact with your inner voice in the sixth, only then the energy moves through the crown chakra and you remember your essential nature that infinitely and temporarily located in a body and a mind.

How to make shrimp with bourbon glaze


  • & frac12 cup of brown sugar
  • & frac14 cup + 2 tablespoons bourbon
  • & frac14 cup olive oil
  • & frac14 cane soy sauce
  • & frac14 cup chopped green onions
  • 2 cloves garlic, chopped
  • 1 kg of shelled, thawed shrimp
  • 2 tablespoons unsalted butter
  • Salt and pepper
  • Parsley

Method of preparation:

Mix brown sugar, bourbon, olive oil, soy sauce, onion and garlic in a bowl. Add the shrimp to the marinade and mix until completely covered by the sauce. Let the bowl cool for 30 minutes - 1 hour.

When you remove the shrimp from the marinade, wipe off the excess sauce from them and season them with salt and pepper. Keep the rest of the marinade.

Melt the butter in a pan over medium heat, then add the shrimp. Cook for 2 minutes on each side, until almost completely pink. Take them out of the pan and set them aside.

Add the remaining marinade to the pan. Bring to the boil and simmer for about 5 minutes, stirring occasionally, until thickened. Taste the sauce and season it with salt and pepper. Add the cooked shrimp and mix with the sauce. They are ready to serve immediately, while they are still hot.

Tip: If you have a party and you need a quick appetizer, you can keep the shrimp in the marinade, heat them quickly and serve them on toothpicks or skewers.

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How to make this Oreo cake with mascarpone and chocolate & # 8211 without baking?

How to prepare the top from crushed biscuits?

I melted the butter in a saucepan and left it to cool a bit. I crushed the biscuits with the processor (you can also use a blender) and mixed them with the melted butter.

I chose the right plate on which I presented the cake. It must be mounted directly on the tray because there is little chance of moving it later. I placed the metal circle (28 cm) directly on the porcelain plate and I turned the mixture of biscuits with butter in it. I pressed everything well with my hands and then I smoothed it with a spatula (or with a glass bottom).

Observation: if you do not have such a high cake circle (mine is 8.5 cm) you will have to line the inside of your circle with a strip of baking paper 9-10 cm high because the cream and icing will exceed its height.

I let the countertop cool for 30 minutes (to harden the butter).

Straciatella check with duo glaze - Recipes


Are you tired of - come on, say - routine?
Donuts, pie and pancakes?
How about making an almond cake?
Turn capricious people into termites

Countertop ingredients

  • 6 eggs
  • 180 g of sugar
  • 30 ml water
  • 40 ml of oil
  • 8 tablespoons flour
  • 1 sachet of baking powder
  • 3 tablespoons cocoa

Cream ingredients

To syrup the top, I used the juice from a cherry compote, and I used some of the cherries to decorate the cake. Also for garnish I used 100 ml of whipped cream (which I mixed until it became firm, m & ampm candies and thank you chocolate)

Ingredients for the glaze

WORK PLAN amandina cake

  • we make the top: we separate the egg whites from the yolks.
  • beat the egg whites with water first at the low speed of the mixer, then gradually increase the speed and gradually add the sugar and mix until you get a firm foam. Separately, in another bowl, mix the yolks with the oil

Add the yolk mixture over the egg white foam and homogenize it with a silicone spatula.

the mixture of flour with cocoa and baking powder is gradually sprinkled over the mixture of egg whites and yolks

  • incorporate with a silicone spoon. Spread the composition in a tray (diameter 28 cm) with removable walls greased with butter (picture 5) and put in the preheated oven at 180 degrees for about 25 minutes, until it passes the toothpick test.
  • we prepare the cream: We put the three eggs and the sugar on the water bath

we mix continuously until we obtain a consistency like "ciulamaua". Add the cocoa and keep it on the fire for another 2-3 minutes, stirring. Let cool

the butter, at room temperature, is defrosted with the mixer. Gradually pour over it the cocoa cream, which must also be at room temperature. Mix until you get the cream.

the cake top is cut in half.

We syrup the bottom half with the syrup, we spread the cream

  • then add the other half of the countertop and also syrup.
  • we prepare the glaze. Heat the liquid cream (without boiling), then add the broken chocolate and mix until completely dissolved.
  • We dress the cake in chocolate icing

let it cool completely, then garnish with whipped cream, cherry compote and chocolate (picture 14)

Coffee and rum cake

- 4 eggs
- 170 g sugar
- 170 g flour
- 5 tablespoons of water
- 1 teaspoon baking powder
- 250 g crushed biscuits
- 270 ml of brewed coffee
- 150 g butter
- 150 g sugar
- 25 g cocoa
- 50 ml rom
- 100 g chocolate
- 50 g butter

Separate the eggs, place the yolks in one bowl and the egg whites in another bowl. Add the sugar to the yolks and beat the foam, then add the water, flour and sifted baking powder. With the help of a mixer, beat the egg whites and add them carefully, with ample movements, to the yolk composition. Pour the composition into a baking tray lined with butter, preheat the oven to 180 degrees and put the tray in the oven for 20 minutes.
Step 2

Place the crushed biscuits in a bowl and mix them with the boiled coffee. Mix the butter kept at room temperature with the sugar with the mixer and add cocoa and rum. When a homogeneous composition is obtained, add the coffee biscuits. Spread the obtained cream over the cooled countertop with a knife. Melt the chocolate for the icing, add the butter and spread it over the cream. Leave the cake to stand until the icing hardens, after which it can be sliced ​​and served. A cake recipe with coffee and rum very tasty and fast! Good appetite!

Casino cake with blueberry mousse, cream cheese and chocolate mirror icing

Today I bring you a novelty, the Casino Cake with blueberry mousse, cream cheese and chocolate mirror icing

If they are still in season and the market is full of them, we should make the most of these small but healthy fruits, full of vitamins and nutrients, anthocyanins, having astringent, antibacterial and many other properties!

The classic combinations I think work best, so I don't even think too much about what to do with them, they go great with chocolate and dairy products, which is why today I made a blueberry cake with cream cheese. Fine and fluffy top with an intense cocoa taste, the mouse based on Greek yogurt, the classic cream cheese for cakes and pies but also the wonderful chocolate mirror icing, were enough for a brilliant cake with a refreshing summer taste.

It goes very well in round shapes, in case you want to prepare it for a name day or for a festive dinner with family or friends.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

If you want to try other chocolate mousse or fruit cake recipes, you can access the links below.

How to make Casino Cake with blueberry mousse, cream cheese and chocolate mirror icing

The necessary ingredients

For the countertop:

  • 125 g plus butter for greased trays
  • 160 g caster sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 medium eggs
  • 120 g white flour
  • 35 g of good quality cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 125 g Greek yogurt with 10% fat
  • 60 ml of hot water

For blueberry mouse:

  • 400 ml cream for cow's milk cream
  • 80 g powdered sugar
  • 250 g blueberries
  • 100 g caster sugar
  • the juice of half a lemon
  • 10 g gelatin
  • 300 g Greek yogurt with 10% fat

For cream cheese

For the mirror glaze:

Countertop preparation method

Preheat the oven to 180 degrees Celsius.

Wallpaper the bottom of an oven tray with baking paper.

In a bowl, mix the dry ingredients and set aside.

Beat the butter well with the sugar, salt and vanilla extract until well set and the sugar is almost melted.

Add the eggs one at a time and beat lightly enough to incorporate, if you beat more later it will cut.

Add the yogurt and beat for another 10-15 seconds.

Incorporate the dry ingredients and with a spatula, mix gently enough to mix the ingredients a little.

Gradually put the hot water over the dough and mix vigorously so as not to get lumps.

Pour the composition into a tray lined with baking paper and bake for about 25 minutes or until the toothpick test passes. Remove from the oven and leave them for another 10 minutes in the tray in which they were baked, then take them out and let them cool to room temperature.

How to prepare for the mouse:

We hydrate the gelatin in 50 ml of water for 10 minutes.

Put the blueberries together with the sugar and lemon juice in a saucepan and simmer for 5-7 minutes. No need to add water, they will leave enough juice.

In a food processor we put the blueberries, the hydrated and heated gelatin (musai gelatin must be melted on a bain marie or effectively on low heat) with the yogurt, which must be at room temperature, we mix until we obtain a fine and homogeneous cream. . Let cool, stirring every 5 minutes. When the composition is already cold and acquires the consistency of cream, it is a sign that cream can be prepared.

Using a food processor, beat the cream until it leaves slight waves on the surface, add the powdered sugar and continue beating until it hardens. Not too much that you risk cutting it.

We take a third of the amount of cream and add it to the blueberry composition, mix lightly to incorporate it and do the same with the other two thirds.

How to prepare cream cheese for cakes and pies here.

We put the countertop in a rectangular shape.

Pour the blueberry mouse over the counter, level and let it cool until it hardens, about an hour, an hour and a half.

From all the cream cheese for cakes and pies, keep 2-3 tablespoons for garnish and put the rest of the cream on top, level again and let cool for half an hour.

After the cream cheese has hardened, add the chocolate icing and refrigerate for another 20 minutes, then portion.

Garnish with remaining cream, fresh blueberries and mint.

If I made you want to, all I can do is wish you good luck and good luck!

Straciatella check with duo glaze - Recipes

Congratulations Liana, you are great, continued success! The cake is wonderful, I like chocolate, I'm curious how it goes with wine :) Kisses!

Thank you very much! Chocolate goes great, melts in the composition, cinnamon wine predominates. It is a wonderful cake, I warmly recommend it. Many kisses

I wish you. Tuscany :) You will return from there even more inspired. Anyway congratulations and a lot of confidence in you. you have through your talent, a treasure that is waiting to make you fully happy. You will see.

Thank you very much for your trust, dear Vanda. I don't seem to want Tuscany so much. I will stay with the cooking class and. further, what I do. nothing. Man lives and man sees. many kisses :*

it looks great and you made me want it even though I'm not a fan of cakes.
Many kisses to Tudor.

Let it go, because after your famous recipe for Madeira Chec, many mouths have broken -))) And this wine is bestial, it's worth a try, we kiss you: *: *

I think it's super good. I'm a heavy chocolate. Pup!

It was super good, it ended quickly! It's more wine than chocolate, you know -)

Pffuuuuiii, girl, I haven't even read the recipe (I'm convinced it's great). Congratulations for the results and we keep our fists to reach Italy. And I really want to see Rome like this this year. in November. you know :). I started to just talk about time, they will just get caught.

Thanks fain, Smarando! I was left with the approximations that we are still in a crisis :( Amu & # 39, look, the gates of heaven have opened a little for me too and I can fly -) puup

How good it looks, I can say that half of the cake belonged to me because it was from my book, I don't know why I didn't really browse it. but now I forgive you and I will do the same. I come to know that Fane drank it for me, I also helped him with a glass. but I still receive and make sure. I prefer homemade wine. that's why I'm waiting patiently. Kiss you
P.S. Surely we go to Rome because that's why we spent so many days at the computer that we forgot about ourselves and our family.

Half the cake is yours! If you get more wine, don't look at me either -) Sure we go to Italy, it's a job P puup

Congratulations from the bottom of my heart for the prize, to master it healthy, it will be a very happy figure. how many goodies you do. and this recipe. God, I think it's a treat.

Thank you very much, Naty!: * The wine cake was above my expectations, believe me, tb to repeat it soon -)

Congratulations my dear Liana, you deserve to win! And the cake looks super great!

Thank you very much, my dear Kadia! : * & lt3 Can Vladimir do it, if his heart lets him ruin the wine on the sweets -)))

looks pretty good. I think it's quite tasty!

I liked the page with the name Gena Caplescu. I like the Chec recipe with chocolate, red wine and cinnamon: https: //

you made me want it, it looks good! fb ene maria

fb dulce aleka I think it's super good

I got worse than the little ones, who look at the pictures in the story books. What your cakes look like. I don't make myself a "quotharcea-parcea", but in the children's minds I still give.

Marzipan cake

We chose a recipe from the list here Oetker sent us the ingredients, and we got to work.

The coolest ingredient was marzipan. Finally, we will be able to buy marzipan from anywhere, Dr. Oetker already sells a delicious marzipan of 200 grams. Another wonder I discovered is Dr. Oetker DUO white and dark chocolate icing: beautifully packaged in a sachet, the glaze is put in hot water, left for a while, then used to decorate directly from the package. In our country, the tray had a slightly larger diameter for the amount of icing (and for the height of the countertop), but the taste was phenomenal.

It was a pleasant experience to prepare the cake with Dr. Oetker ingredients, which are specially designed so that the cake becomes easy and accessible to anyone. But here's how to prepare it, in the following:

Step 1: To prepare the dough, beat the eggs with the sugar, add the oil, the chocolate icing and the marzipan. Mix the flour with the baking powder and
incorporates in the composition. The composition thus prepared is poured into a greased baking dish and lined with flour and baked in a preheated oven.

Electric oven: approx. 180 & degC (preheated)
Hot air oven: approx. 160 & degC (preheated)
Gas oven: stage 3
Baking time: 20 minutes

Step 2: Blatul copt se lasa sa se raceasca pe un gratar si apoi se taie pe orizontala in doua parti.

Pasul 3: Pentru prepararea cremei se bate spuma frisca, se inmoaie gelatina conform instructiunilor de pe ambalaj si apoi se incorporeaza in frisca.

Jumatate din frisca se amesteca cu martipanul ras, iar cealalta jumatate se amesteca cu glazura de ciocolata. Se aseaza jumatatea de jos a blatului in forma de tort, apoi peste ea se intinde crema cu martipan, iar in continuare peste crema cu martipan se intinde usor crema de frisca cu glazura de ciocolata. Se acopera cu jumatatea de sus a blatului si se pastreaza circa 1 ora in frigider pentru intarirea cremei.

Step 4: Pentru decor se unge tortul cu gem, se prepara glazura conform indicatiilor de pe plic si se acopera tot tortul cu glazura. Pana la servire, se pastreaza in frigider.

For the countertop:
4 eggs,
80g zahar,
40ml ulei,
70g Glazura de ciocolata neagra Dr. Oetker,
1/2 plic Martipan Dr. Oetker ras fin,
120g faina,
2 lingurite rase Praf copt Dr. Oetker,
For the filling:
500ml frisca,
1 plic Gelatina Dr. Oetker,
50ml apa calduta,
30g Glazura ciocolata neagra Dr. Oetker,
1 plic Martipan Dr. Oetker.
For the glaze:
1 lingura rasa cu gem de caise,
1 plic Glazura ciocolata neagra si alba Dr. Oetker.
You also need:
forma rotunda de tort (cu diametrul de 26 cm).


  1. Mitch

    Bravo, a good idea

  2. Minkah

    And what?

  3. Magrel

    ))))))))))))))))))) is incomparable

  4. Dontrell

    This is nothing more than conditionality

  5. Lynceus

    very valuable idea

  6. Pedar

    Wonderful, very valuable idea

  7. Meztigis

    sorry, it's cleaned

  8. Quint

    oooh hooray this is mine

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