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I found in the magazine "" today's kitchen "" a few years ago a simple recipe for savarina ... the idea was what you can make from cake .... and if I still had cake around the house I put the idea into practice ... as if it's better that way ...
- 3 thick slices of cake
- 5 tablespoons sugar
- 150 ml water
- 150 gr fresh
- rum essence, orange as desired
Preparation time: less than 15 minutes
METHOD OF PREPARING THE RECIPE Savarina per minute:
Prepare a sugar syrup and let the water boil until it binds then remove from the heat and add the rum essence or each as desired.
Place the slices of cake in plates and syrup without fear and economy! Garnish with whipped cream and jam. Here is the savarina per minute: D
Savarina per minute - Recipes
Savarina is the famous cake of yesteryear, which you never get tired of. The confectionery one is also good, but you rarely find the old recipe. So we will now make the classic savarin recipe that we have known since childhood.
Watch the movie to get a savarina like it used to be.
* It took
150 gr flour
10 gr yeast
1/2 cup milk
50 gr butter
1 tablespoon sugar
6 tablespoons sugar
2 glasses of water
1/2 glass of rum
* Whipped cream
METHOD OF PREPARATION
We make mayonnaise from yeast, sugar, a tablespoon of milk and two tablespoons of flour, and let it rise.
When it doubles in volume, add the rest of the flour, milk, melted butter and eggs, and make a soft dough.
Grease the molds with oil, put the dough with a spoon & # 8211 about half the shape, and let it rise again.
When it has grown as much as the shape, put it in the oven until it browns. We do the toothpick test.
Cut the lids and syrup with the hot syrup, made from the ingredients for the syrup: sugar, water and rum.
Beat the whipped cream hard, but put it on the savarines only after they have cooled.
On the lids we put raspberry jelly, jam or a red jam, which we have.
Savarina is easy to make, it is very beautiful, and fantastically good.
Also on the Diet Recipes channel you can find other smoking recipes, or to prepare pork, bacon, scallops, kaiser, smoked ciolan, fasting food, winter preserves, but also cakes and other goodies, or useful diets and tips.
Savarina per minute - Recipes
COCKTAIL RECIPES - Savarin
COCKTAIL RECIPES - Savarin. Each week we will learn together how to prepare a new recipe in the section called COCHET RECIPES. Here we will learn how to prepare certain recipes, we will discover useful information about certain ingredients. With a little care and coordination, no dish is impossible to prepare. So don't be afraid! Young and old, we are preparing to become chefs with CHILDREN'S NEWS. If you remember, together we learned to prepare a quick, tasty and healthy breakfast. Today we will prepare together the well-known savarin.
We have all heard or eaten this dessert at least once. Savarins are found in all confectioneries, and now we can buy them even in grocery stores or supermarkets. Although it is one of the favorite desserts of Romanians, it is invented by Polish grandmothers.
In the 14th century, a grandmother invented this dessert. It was a simple dough, baked in a cylindrical shape. It didn't look special. This dessert was also prepared for King Stanislas Leszczynsky, father-in-law of Louis XV. The King of Poland was fond of sweets, but he was very capricious. He did not like the original cake because it was "too dry" for his royal gums.
So the cook at the royal court set to work and modified the dessert to the king's liking. The personal chef, Nicholas Stohrer, came up with a brilliant idea. He flavored the cake and sprinkled it with Malaga wine, so the dessert became more syrupy.
The king named the dessert "Baba", referring to the grandmothers who invented it.
Although it seems that this is how savarin was born, it doesn't take long for it to reach today's dessert. The king's chef arrived in Paris in 1725, where he opened his first pastry shop five years later. That's where "Baba" begins to serve. Later, three brothers & # 8211 Arthur, Augustus and Narcissus Julien & # 8211 become disciples of chef Nicholas.
In 1844, the three brothers open their own pastry shop and reinvent the recipe. They wanted to pay homage to the famous French gastronome and writer Jean - Anthelme Brillat - Savarin and call the dessert "Le Savarin".
Later, in the Historical and Geographical Memorial of the pastry, the secret syrup was revealed. It contained water, sugar, vanilla sugar, pips, kirsch, rose water, marshmallow water, mint, orange blossom, wormwood, bitter almond oil and absinthe.
Now that we know the story of the savarins, we can start making them ourselves.
For the top we need 6 eggs, 7 tablespoons breadcrumbs, 6 tablespoons sugar and a pinch of salt. For the syrup we will use 2 glasses of water, 1 glass of sugar and rum essence to taste. And for the dessert cream we will need for cream 500 ml sweet cream, 2 tablespoons powdered sugar. On top we can add jam.
Method of preparation
Mix the yolks with 3 tablespoons of sugar until you get a white paste. Beat the egg whites with a pinch of salt and 3 tablespoons of sugar until they turn into a foam, which does not fall out of the bowl. Now we just have to carefully mix the yolk cream with the breadcrumbs and the egg white foam.
Grease the forms with butter, cover them with flour, add the composition and put them in the oven for 15 minutes at 190 degrees.
Meanwhile, boil the water with the sugar for the syrup, add the rum and we can start the cream.
Beat the cream very well and sweeten it with powdered sugar. When the savarins are ready, take them out of the oven and dip them briefly in the syrup.
When they have cooled we can assemble the dessert. Cut the savarina in half and fill the gap with cream. Garnish with jam and serve.
Remember to ask your parents for help when you need to use knives or a stove.
The popular savarin is just one of the dishes named in honor of one of the greatest gastronomes of France (… there is even a cheese that bears his name!).
Jean Anthelme Brillat-Savarin (April 1, 1755, Belley - February 2, 1826, Paris) was a prominent lawyer and politician, but who went down in history mainly because he gained a reputation as an Epicurean, being considered, along with Alexandre-Balthazar-Laurent Grimod de La Reynière (1758-1837), founder of the modern gastronomic essay. His famous work, Physiology of taste (Physiology of Taste), was published in December 1825, two months before his death. The full title is Physiologie du Goût, ou Méditations de Gastronomie Transcendante ouvrage théorique, historique et à l'ordre du jour, dédié aux Gastronomes parisiens, par un Professeur, member of several literary societies and scholars, and one of the first copies was dedicated to his beautiful cousin Juliette Récamier, with whom he was secretly in love: “Madam, receive kindly and indulgently read the work of an old man. It is a tribute to a friendship that dates back to childhood and probably a tribute to a more tender feeling. How can I tell him? At my age, a man no longer dares to question his heart ”…
Savarina or baba au rum is a cake made of spherical fluffy top well syruped with rum and benefiting from a large batch of cream and possibly candied fruit as a decoration. The history of the recipe far precedes the homonymous gastronome. It seems that it was introduced to France through Poland, by an exiled monarch, Stanislaus I Leszczyński (1677 - 1766), King of Poland and Grand Duke of Lithuania, but also Duke of Lorraine and Count of the Holy Roman Empire. His daughter, Mary, married Louis XV in 1725, followed at Versailles by her favorite pastry chef Nicolas Stohrer, who also opened a confectionery in Paris five years later. Legend has it that, being called to bring back to life some dry cakes, he had the idea to syrup them with Malaga sweet wine, adding some saffron strips, raisins and custard (made at bain marie of whipped cream with egg yolks), then replaced with whipped cream, much easier to make. In fact, with Chantilly cream, which means cream made from whipped cream with sugar and vanilla. Over which could be placed small berries or strawberries cut in halves or quarters. And the countertop was, in fact, a fluffy sponge cake…
In the Romanian Principalities, the savarins have been attested since the first half of the 19th century, under a name that today seems slightly confusing. Old Women is a generic name for several types of desserts, from savarina (baba au rum) autochthonized and evoked plastically, in 1841, by Kogălniceanu and Negruzzi (but without cream and abundant syrup!) to a sweet pudding with noodles and sweet cottage cheese or a cake somewhat similar to Negro (but also with kapronka Ukrainian), very popular recipes across the Prut.
The necessary ones: 2 glasses of noodles, 10 eggs, 1 glass of sugar, ½ teaspoon of salt, ½ teaspoon of vanilla essence, ½ glass of raisins, 3 tablespoons butter, 2 tablespoons vegetable oil.
Sweet match: Boil the noodles in unsalted water with the addition of vegetable oil. Strain it. Scald the raisins, melt the butter. Mix the eggs with sugar and salt, add the vanilla essence. Combine the egg cream with the noodles and raisins, then mix well. Bake the pan with high edges and grease it with butter, then pour the pudding composition. Put in the oven (well heated, before) and bake for 10 minutes at high temperature, then 40 minutes on a low heat, until nicely browned.
The necessary ones: 10 eggs, 200 ml of sunflower oil, 500 ml of milk, 1 tablespoon of baking soda, 2 tablespoons of breadcrumbs, 300 g of sugar, 250 ml of kefir (or, in ancient times, muffins), 25 ml of vodka, 30 g of butter, 2 glasses White flour.
Sweet match: In a larger bowl, sift the flour with baking soda. Add sugar and oil, then mix. Gradually add the kefir, then the milk. Mix well until a homogeneous dough is obtained. In another bowl, beat the eggs. Stirring constantly, pour the beaten eggs and vodka into the dough bowl. A liquid dough is thus obtained, similar to that for pancakes. At the same time, the dough is very airy and frothy. Therefore, a bowl of the appropriate size, higher, must be chosen. Line a thick-walled cauldron with butter and sprinkle with chopped breadcrumbs. Ripen crone on high heat for an hour and a half. Then make the flame smaller and bake for another hour and a half. After that, he leaves black grandmother (the color is the result of the interaction of baking soda with kefir) to rest for at least a quarter of an hour before portioning.
"Very good scalded babes" (apud Kogălniceanu and Negruzzi – Searched recipes)
The necessities and the sweetness match: "You take 300 drams of flour measured per liter, you scald them with two and a half liters of boiling milk, you rub them with the polish until they cool down. Then put 12 whole eggs and 27 yolks in a pot, beat them until they froth, strain them, take two liters and put them in the mold. Put 50 good yeast drams, start rubbing them in your palms, well, half an hour, cover them warmly and let them rise. After they leaven well, you put 5 liters full of flour, you rub them in your palms, you put them and how many eggs are left and a liter of milk and you rub them for an hour. Half an hour later, you put a cup of boiling butter on them - it will be cow's butter, a cup and a half - and, when the clock approaches, you put two cups of crushed sugar and brass shell, then cover them and leave them again. to leaven well. Then grease the blocks with butter, sprinkle them with posmag, grease the hands with butter, take the dough and put it in half the blocks and leave them again, until the blocks are full, then put them in the oven. Let the oven be a little hotter than for cakes ”. / liter = 250 gr, dram = 3.2 gr /
Savarine from old recipe house
For the syrup, boil the water and sugar, froth with impurities, after boiling, turn off the heat and add the rum essence and lemon peel. Leave to cool.
The savarins are put in the cold syrup, they are turned on all sides, until they are well syruped. Be careful not to leave them too long, as they will crumble.
Place on a plate with a large base down, cut a lid on top, decorate with whipped cream, put the lid and put a teaspoon of jam, jelly or fresh fruit on top, as desired. I invite you to see it too how to make perfect whipped cream .
Another old confectionery recipe from the Galati Braila area is also Danube or Sinaia cake .