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| Eggnog Cherry Torte |
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I guarantee you, this one is so delicious!
Ingredients for 16 pieces
For the sponge:
3 eggs
90 g sugar
60 g flour
40 g cornstarch
1 pinch salt
For the filling:
8 sheets of white gelatin
600 g strawberries
400 g cream cheese
125 Creme fraiche
5 tablespoons sugar
Juice of one lemon
250 ml cream
In addition,
400 g strawberries
1 pack of red jelly
250 ml cream
1 pack vanilla sugar
100 g almonds
Preheat oven to 180 degrees (convection oven 160 degrees) Preheat. Separate the eggs, beat the egg whites until stiff. The egg yolks with 3 tablespoons hot water until fluffy, sugar can be a trickle and beat the mixture is thick and fluffy. Add the egg white on it. Flour with cornstarch and salt and mix about seven. All fold in gently. The mixture to a fill the bottom with parchment paper-lined spring form (diameter 26 cm) and bake in preheated oven 20-25 minutes baking. Remove from oven, cool on a wire rack in the form completely leave. Remove baking paper.
Soak gelatin in cold water. 600 g strawberries, clean, wash. 300 g of puree it. Remainder cut into small cubes and set aside. The strawberry puree with cream cheese, creme fraiche, stir sugar and lemon juice until creamy. Strawberry pieces including lift. Dissolve the gelatin dripping wet in a small saucepan over low heat and draw in a thin stream with the cream cheese and strawberry cream. Ca. 20 minutes in the fridge. Once the cream begins to thicken, beat the cream until stiff and fold into the strawberry cream.
The sponge cake set on a cake plate and include a cake ring around it. The fresh strawberry cream cheese spread on the sponge and smooth out. The cake at least 3 hours in the refrigerator. Clean and wash the remaining strawberries, pat dry, cut into slices and spread on the solidified cake. Prepare the jelly according to packet instructions, cool, stirring occasionally, but not to set. Spread on the strawberries, put another cake cool 2 hours. 6 The almonds in a pan without fat easily roast, let cool. The cream with vanilla sugar until stiff. The cake ring to solve. Brush edge of pie with whipped cream and garnish with almonds.
Without further ado, here is the recipe of my famous pizza steak with tomato and mozzarella!
Ingredients:
500 grams ground beef
1 large onion, chopped finely
2 garlic cloves, crushed
70g (1 cup) breadcrumbs
1 egg, lightly whisked salt & ground black pepper, to taste
1 tsp. dried marjoram
1 tsp. dried oregano
2 package fresh mozzarella cheese, cut into 3 slices 2 medium tomatoes, cut into 3 slices each
How to:
Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
Place ground beef, onion, garlic, oregano, marjoram, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined. Divide the mixture into 6 equal portions. Shape each portion with your hands into a patty.
Grill burgers 10 to 12 minutes (over medium heat) or to the desired doneness. Turn once, and add tomato and mozzarella slices on top of the burgers just to slightly melt.
Serve hot and drizzle with balsamic reduction or balsamic glaze!
Bon appetit!!!