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Christina cake

Christina cake


Countertop 1

Beat 6 egg whites with a pinch of salt, add the 6 tablespoons of sugar, then the yolks one by one, baking powder, flour. Put it in a tray lined with baking paper, put it in the preheated oven for about 20-25 minutes. Allow to cool.

Countertop 2

6 egg whites beat hard with a pinch of salt add sugar, ground walnuts, baking powder, flour. Bake for about 25 minutes.

Cream 1

The 6 yolks are rubbed with powdered sugar, vanilla sugar, flour and diluted with milk, put on a steam bath until thickened. Leave to cool. Rub the butter until it becomes a foam and add it to the boiled and cooled cream. We stop 3 tablespoons of cream and in the rest we put 2 tablespoons of cocoa and mix well.

Cream 2

Beat the whipped cream well (I had vegetable whipped cream, and it doesn't need sweetening) and add the 3 tablespoons of boiled cream, mix well.

Assembly

Countertop 1 over which we put cream 1, then countertop 2 and cream 2, sprinkle the chocolate pieces on top. We cut it into pieces and on each piece we put a cherry drawn in chocolate.


Dobos cake

Another recipe in the category & # 8220mother's recipes & # 8221. My mother reminded me of dobos when we walked together through Auchan and I saw the pandispan sheets and she told me & # 8220 when you were little, she took our poverty until we baked 5-6 pandispan sheets for dobos. With the cream it was simple, yes that ended me mentally & # 8221. So, I said let's all remember the downfall of our childhood, taken from & # 8220cotoferie & # 8221 as my brother used to call it when he was little.

The recipe is from my mother's notebook, I also give you the ingredients for the sheets, in case you want a 100% experience before & # 821789 & # 8221 and you feel like baking individual sheets. I modified the recipe here and there, respectively for the icing. I didn't make the crunchy sugar icing anymore, but I gladly hugged Dr. Oetker's instant icings.

Countertop ingredients:
& # 8211 6 eggs
& # 8211 6 tablespoons sugar
& # 8211 6 tablespoons flour
& # 8211 vanilla essence or vanilla sugar
& # 8211 a pinch of salt
& # 8211 a baking powder

Rub the yolks with the sugar until they form a thick cream and double in volume, like an ointment. Whisk the egg whites with a pinch of salt powder and mix, together with the flour (sifted with baking powder), with the yolks, using a wooden spatula, so as not to leave it. Bake the sheets, one by one (you can make 5-6, depending on the size of the tray).

The simplest option, especially for the holidays, when you have so much on your head, are the pandispan leaves, which you can find in any food and they are absolutely delicious.

Cream ingredients:
& # 8211 250 gr butter
& # 8211 2-3 tablespoons hot milk
& # 8211 200 gr of milk chocolate
& # 8211 150 gr of sugar
& # 8211 5 yolks
& # 8211 2 free of rom

Beat the butter with the hot milk. Usually when I make butter mousse I put hot milk, because it comes out very very creamy. Separately, rub the yolks together with the sugar, until the sugar is completely melted. Put butter cream over the yolks and then incorporate melted chocolate (in bain marie) and cooled to room temperature and rum essence. A very soft cream comes out at the beginning, but it gains prestige as the chocolate hardens.

Grease each sheet with chocolate cream and place a sheet over it, pressing well. At the end, prepare the icing according to the instructions on the package and spread it over the dobos.

What do you say, it was fast, right? She fondly reminded me of my childhood, I hope you will also have pleasant memories related to the Dobos cake and to devour it with pleasure with your loved ones, at the Easter table.

Because many of you have asked me how I decorated this cake, I made a demonstration video, which you can see here


Chicken Drob Ingredient

  • 500 grams of chicken liver
  • 500 grams of chicken breast
  • 4 eggs
  • 4 tablespoons breadcrumbs
  • 6-7 sprigs of green onion
  • 3 cloves of garlic
  • 2 carrots
  • 1 dill bunch
  • 1/2 bunch of parsley
  • 1 tablespoon olive oil
  • 30 grams of butter
  • salt and pepper

for the dough crust:

  • 300 grams of flour
  • 70 grams of butter
  • 1 or
  • 1 pinch of salt
  • cold water until a suitable dough is formed

Preparation Chicken dough in dough crust, video recipe

Chicken dough preparation in dough crust, step by step recipe (text, printable)

1. Cut the chicken breast into cubes. Heat the olive oil and butter (30 gr) in a large pan. Saute the chicken breast for 5 minutes and remove to a plate.

2. In the remaining fat, sauté the livers, then remove them over the chicken breast. Allow to cool, then pass everything through the mincer.

3. Add the breadcrumbs, 4 beaten eggs, chopped green onions with the leaves, dill and parsley and crushed garlic to the mince. Season with salt and pepper.

4. Peeled and chopped carrots 2 & # 2154-5 cm sticks boil in salted water and mix with the composition until well blended.

5. For the dough, incorporate the butter into the flour with a fork. Add salt, 1 beaten egg and cold water as needed to form a suitable dough. Wrap and refrigerate for 1 hour.

6. Spread the dough in a sheet on the work surface sprinkled with flour. The dough is lined with a cake form with the dimensions of 37x12x10 cm, laid with baking paper. Put the whole composition of the drob over the dough and press well, leveling. Cut the edges of the dough that fall over the size of the form, knead a little more and make a lid that is pressed over the filling. Decorate the remaining dough. Grease the lid and the decorations with beaten egg and bake the dough in the preheated oven at 180 ° C for 30-35 minutes, until the crust is nicely browned.

Finally, an image with the section and a happy Easter with all my heart!


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Read your horoscope of the day here!


& QuotPolar & quot

Your cake looks good. # 33 I'll try to make it for Christmas.

Now let's help you put on your avatar.
so (I hate the word & quotdeci & quot, but I've noticed that lately everything starts with & quotdeci & quot):
-My controls - & # 62 Personal Profile - & # 62 Edit Avatar Settings - & # 62Upload a new image from your computer (here you also use the Browse button to get to the directory structure (folders) on your computer) - - & # 62 Update Avatar
The picture must not be more than 100 KB, and the extension of the image files must be gif, jpg, jpeg or png. Success & # 33

Now you owe another good fry & # 33 & # 33

# 24 Aphrodite

# 25 Lapona

  • Gender: Female
  • Location: inbetween
  • Interests: What happens and. why is it happening :)

# 26 Kiva

Haha, Christina, I was on stage, you just corrected the message

# 27 Dany B

thanks Alex & # 33 I didn't even know it was called an avatar.
I already promised to explain the presentation of the Carpathian cake which is a kind of dobos cake. I'm crazy about making cakes and cooking in general, but my husband forbade me to stay in the kitchen for fear of taking on proportions. and we also have the baby. I'm definitely making a lot of cakes for Christmas and I'll make up for it.

The fleece is kept in the fridge and as I already wrote it is better after a few hours of cold storage. even the next day. it doesn't melt at room temperature, it's just that it's nauseous when it's hot and it deteriorates faster than a cake with boiled cream. it's like any cake, it's not ice cream.

# 28 SIMONA.B

# 29 Happy.

With pleasure, Dany B!

I know the cake & quot. Carpathians & quot& # 33 We really like & quotDobosul & quot, implicitly we also like the & quotCarpati & quot cake, but unfortunately I didn't understand how to cut the cake so that the & quotCarpati & quot triangles come out. so, please, when you do it for us, insist with more details in the pictures on the cutting process.

# 30 AlinTatoC

We also made the cake yesterday. The only downside is that the tray I used was a bit big and the countertop came out quite thin.
Secondly, we couldn't make the icing with cocoa because our butter was salty. But I made a less aesthetic chocolate glaze.

Here are some pictures:

We hope you like it a bit. It was not an aesthetic success but it is tasty anyway & # 33


Christina Cake - Recipes

Christina Ozturk, 23, is from Moscow. She met her husband, a 56-year-old Turkish businessman, during a vacation in Batumi, Georgia. It was love at first sight and in 10 months they gave birth to 13 children with the help of surrogate mothers, writes eva.ro

Christina, who gave birth to her first child at the age of 17, revealed that she and her husband turned to surrogate mothers because they want as many children as possible as soon as possible.

The first child, named Mustafa, was born on March 10, 2020, and the newest member of the family, and the couple's 13th child, is a girl who was born on January 16, 2021.

The woman revealed that she wants to have over 100 children.

Christina, who is from Russia, was a single mother when she decided to go on a beach vacation in Batumi, Georgia. She said it was love at first sight when she met Galip, the owner of a successful tourism and transport business, originally from Turkey. Things evolved quickly, and Christina and her daughter, Vika, moved to Batumi to be with Galip.

The two decided from the beginning that they wanted to have a large family.

Initially, they were prepared to have one child each year, but they quickly realized that their reproductive skills were not enough to achieve their goal of having as many children as possible.

They decided to turn to surrogate mothers, which cost them about $ 9,700 for each pregnancy.

In Georgia, the birth of children through surrogate mothers has been legal since 1997, provided that the partners using this procedure are married and heterosexual. The unborn child reaches the biological parents who provided the genetic material for conception immediately after birth, and the surrogate mother has no rights over the child.

All the surrogate mothers that Christina and her husband turn to go through a counseling process and sign some contracts before becoming pregnant by embryo transfer with the children who are genetically related to Christina and her husband.

"The Batumi clinic chooses surrogate mothers for us and assumes full responsibility for the entire process. We do not know surrogate mothers personally and we do not have direct contact with them to avoid problems after birth ", said Christina.

"I gave birth to my eldest daughter six years ago. The rest of the children are ours from a biological point of view, but they were born to surrogate mothers ", added the young woman.

The couple wants to have more children, their plan being to reach 100. For now, however, they have decided to wait for the 13 babies to grow before starting the new procedures for the next children.


Dough In a bowl mix eggs with sugar, vanilla sugar and salt. Add the oil and milk then the ammonia quenched in vinegar. We start to add flour by mixing at first with a spoon, then we knead a suitable dough by hand. When the dough no longer sticks to our hands, we leave it to rest for half an hour at room temperature, after which we will divide it into four equal parts.

We will make four sheets that we bake on the back of the tray. I spread the dough directly on the baking paper and then transferred it completely to the bottom of the tray. Bake the sheets on the right heat for 7-8 minutes in the preheated oven. Cream Mix in a saucepan the flour, sugar, milk, peel and lemon juice then put on low heat and boil. Stir continuously until the composition thickens.

Put the pan aside and add the vanilla essence. After the cream has cooled, add the butter and mix well until smooth. Assembly In the tray on the bottom of which we baked the sheets we will mount the cake. We divide the cream in three then we put the first sheet on which we spread a part of the cream, we put the second sheet and we press lightly. Do the same until you finish the sheets and cream.

We put a plastic wrap over the cake then we put a weight (I put a chopper) and leave it to cool until the next day when the sheets will soften. We slice the cake and serve it cold.


The butter is mixed with the sugar to prepare the dough until it becomes a foam. Then add eggs one at a time and mix well until incorporated. Add salt and half the amount of grated lemon peel. Sift together the flour and baking powder and add to the mixture. Homogenize by kneading.

Preheat the oven to 180 degrees and place the dough in a tray (oven) lined with baking paper.

Mix all the ingredients for the crunchy dough together with the remaining amount of lemon peel.

Place the well drained cherries mixed with powdered sugar on top of the dough in the pan, then scrape the crunchy dough on top.

Bake for about 35 minutes. If you use a tray smaller than that of the oven, the baking time must also be increased.

Allow to cool and powder with sugar.

The recipe for the cake with cherries and grated crispy dough was proposed by christina on the culinary forum.


Ingredients jam & # 8211 jam & # 8211 of blackcurrants

How to prepare jam & # 8211 jam & # 8211 of blackcurrants

I put the fruits in a saucepan with 3 tablespoons of cold water, boiled them and added the sugar.

It didn't last 5 minutes and I found that these fruits contained more natural gelling agent than anything I had ever tried to turn into jam, because my jam was ready.

I got a 350 ml jar. and a little more. The peak was for tasting and I want to tell you that it is wonderful jam. I would say the best I've ever tasted, with a perfect balance between sweet and sour taste and an intense forest aroma. Naturally gelled, very, very pleasant.

Now I can only hope that next year the bush will have a richer harvest. My husband has bypassed her and is still thinking of trying to multiply it by pruning. Until the garden is filled with currant bushes, I kept about 4-5 bunches that I rolled, being wet, with powdered sugar and with which I decorated a cake:


Ingredients Red cabbage in German style:

  • 1 head of red cabbage 1.5 & # 8211 2 kg.
  • 1 red onion
  • 4 tablespoons oil or 2 tablespoons of lard (lard or goose fat, duck, etc.)
  • 2 sour, red, medium-sized apples
  • 2 tablespoons sugar
  • 250 & # 8211 300 ml. of red wine
  • 1 bay leaf
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • optional: 3-4 cloves, I did not put this time
  • 1-2 tablespoons of good quality balsamic vinegar to taste
  • hot water or soup

Preparation Red cabbage in German style:

The red cabbage is cleaned of the withered outer leaves, the stalk is removed (which is hard to cook, but incredibly tasty to grind raw) and chopped according to everyone's skill, as for sauerkraut or salad. My skill is limited to this aspect, I never had the patience to cut the cabbage too finely, but I don't think it spoiled the final taste of the dish with anything.

Peel a squash, grate it and squeeze the juice. In a large saucepan, with a thick bottom, heat the oil (or lard) over medium heat and add the onion together with 1 teaspoon of salt (picture 1). Cook the onion, stirring often, to soften without burning. After softening the onion, add the sugar and cook with the onion for another 2-3 minutes, to caramelize lightly, then immediately add the chopped red cabbage and balsamic vinegar (picture 2).

Immediately add the wine to the pan, then the spices and bay leaf (picture 1). Add hot water or meat broth as needed so that the red cabbage has liquid, without being covered by it. Stir frequently, insisting on the bottom of the pan and adding a little soup or hot water if needed.


Video: ΤΗΣ ΕΒΑΛΑ ΤΟ ΚΕΡΑΚΙ ΚΑΙ ΑΥΤΗ ΜΕ ΤΡΟΛΑΡΕ- SCARY TEACHER Lets Play Kristina @Kristina Ekou