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    HomeArchive by category "Desserts" (Page 2)
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Hummingbird cakeTort hummingbirdHummingbird cakeTorta colibrì

<!--:en-->Hummingbird cake<!--:--><!--:ro-->Tort hummingbird<!--:--><!--:nl-->Hummingbird cake<!--:--><!--:it-->Torta colibrì<!--:-->
Posted in : Desserts on by : fleur
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For a cake with a diameter of 20 cm 2 x spring form (20 cm) For the leafs: 350 g flour 250 ml of sunflower oil 200 g raw sugar 4 medium ripe bananas, mashed 1 tin pineapple chunks (450 g), drained 50 ml pineapple syrup  (from the pineapple tin) 1 teaspoon cinnamon powder 3 tsp. vanilla essence a handful pecans (or walnuts), finely chopped Mix the oil, pineapple syrup and sugar until the sugar has dissolved. Add the flour, bananas, cinnamon and vanilla. Mix well. Add the pineapple chunks  and pecans and mix. Grease the spring forms with a little bit of oil. Divide the batter evenly  and  pour into the 2 spring forms.   Bake 
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Tangerine sorbetSorbet de mandarineMandarijnjes sorbetSorbetto al mandarino

<!--:en-->Tangerine sorbet<!--:--><!--:ro-->Sorbet de mandarine<!--:--><!--:nl-->Mandarijnjes sorbet<!--:--><!--:it-->Sorbetto al mandarino<!--:-->
Posted in : Desserts on by : fleur
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For 4 servings: 100 g raw sugar 150 ml water 400 ml fresh tangerine juice Put the water and sugar in a saucepan and boil for 5-6 minutes (do not stir!!). Allow to cool. Add the tangerine juice and mix well. Put the mixture into a container with a lid and place it in the freezer. After about an hour remove from the freezer and stir well with a spoon (to prevent  crystals formation). Repeat the process 2-3 times. Pentru 4 portii: 100 g zahar brut 150 ml apa 400 ml suc proaspat de mandarine Se pun apa si zaharul intr-o craticioara si se fierb 5-6 minute (fara a amesteca!!). Se lasa la racit. Se adauga sucul de
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Jam cakePrajitura cu gemCake met jamDolci con marmellata

<!--:en-->Jam cake<!--:--><!--:ro-->Prajitura cu gem<!--:--><!--:nl-->Cake met jam<!--:--><!--:it-->Dolci con marmellata<!--:-->
Posted in : Desserts on by : fleur
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For an oven tray of approx. 30/45 cm. 3 cups flour 1/2 cup raw sugar 1/2 cup sunflower oil 1/2 cup cold water 2 teaspoons vanilla essence 1 1/2 teaspoons baking powder lemon / orange zest, optional approx. 600 g fruit jam (1 1/2 jar) Whisk  the water with the oil, sugar and vanilla essence until the sugar has dissolved. Add the baking powder and  flour and knead. Put 1/3 of the dough in the freezer for about 30 minutes. Roll the remaining dough to the tray size. Place it in the tray and spread the jam evenly on top of the dough. Grate the dough from the freezer on top of the jam. Bake it in the preheated oven, on medium heat (175
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Banana breadChec cu bananeBananenbroodPane di banane

<!--:en-->Banana bread<!--:--><!--:ro-->Chec cu banane<!--:--><!--:nl-->Bananenbrood<!--:--><!--:it-->Pane di banane<!--:-->
Comments : 2 Posted in : Breakfast, Desserts, Pastry on by : fleur
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1 1/2 cup flour  3 large ripe bananas 1/2 cup raw sugar 1/2 cup sunflower oil 1 1/2 teaspoon baking powder a pinch of salt 1 teaspoon vanilla essence 1/2 teaspoon cinnamon powder 1/2 cup sunflower seeds (optional) 1/2 cup raisins (optional) Blend the bananas with the sugar until smooth. Mix all ingredients. Grease a oven cake form with a little oil, pour the mixture into it and bake over medium heat (175C) for approx. 50 minutes. Allow to cool a little bit before cutting slices. 1 1/2 cana faina (integrala) 3 banana mari, foarte coapte 1/2 cana zahar brut 1/2 cana ulei de floarea soarelui 1 1/2 lingurita praf de copt 1 varf de cutit
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Coconut cakePrajitura cu nuca de cocosKokosnoot cakeTorta al cocco

<!--:en-->Coconut cake<!--:--><!--:ro-->Prajitura cu nuca de cocos<!--:--><!--:nl-->Kokosnoot cake<!--:--><!--:it-->Torta al cocco<!--:-->
Posted in : Desserts on by : fleur
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300 g flour 6-7 tablespoons coconut flakes 150 g raw sugar 125 ml sunflower oil 375 ml coconut milk (if you use the canned coconut milk than dilute it with water, 1/2 coconut milk, 1/2 water) 1 teaspoon orange flower water (or vanilla essence) 2 teaspoons baking powder a pinch of salt oven form approx. 40/25 cm Mix all the ingredients  until the sugar is dissolved. Grease the oven form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for about 30 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the
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Chocolate ganache topped with mango mousseGanache de ciocolata cu mousse de mangoChocolade ganache met mango mousseGanache di cioccolato ricoperta di mousse al mango

<!--:en-->Chocolate ganache topped with mango mousse<!--:--><!--:ro-->Ganache de ciocolata cu mousse de mango<!--:--><!--:nl-->Chocolade ganache met mango mousse<!--:--><!--:it-->Ganache di cioccolato ricoperta di mousse al mango<!--:-->
Posted in : Desserts on by : fleur
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200 g good quality pure chocolate, more than 72% cocoa 200 ml liquid vegetable whipped cream Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Mango mousse: 1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour than pour over the ganache. Serve directly. 200 g ciocolata pura de buna calitate, peste 72 % cacao 200 ml frisca vegetala lichida Se fierbe frisca. Se lasa
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Chocolate truffelsTrufe de ciocolataChocolade truffelsTartufi al cioccolato

<!--:en-->Chocolate truffels<!--:--><!--:ro-->Trufe de ciocolata<!--:--><!--:nl-->Chocolade truffels<!--:--><!--:it-->Tartufi al cioccolato<!--:-->
Posted in : Desserts on by : fleur
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200 g good quality pure chocolate, more than 72% cocoa 150 ml liquid vegetable whipped cream 1-2 tablespoons disaronno or cognac (to taste) 1 tablespoon coconut oil 1-2 tablespoons cocoa powder Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Add the melted coconut oil (also au bain marie) and disaronno or cognac. Mix well. Refrigerate for at least 2-3 hours. Sift the cocoa powder onto a plate. With 2 teaspoons, spoon round balls of the chocolate mixture  (or with a melon baller). Roll each ball through cocoa powder.
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Brownie topped with mango mousseNegresa cu mango mousseBrownie met een mango mousse toppingTorta brownie ricoperta di mousse al mango

<!--:en-->Brownie topped with mango mousse<!--:--><!--:ro-->Negresa cu mango mousse<!--:--><!--:nl-->Brownie met een mango mousse topping<!--:--><!--:it-->Torta brownie ricoperta di mousse al mango<!--:-->
Comments : 1 Posted in : Desserts on by : fleur
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300 g flour 3 tablespoons cocoa powder 175 g raw sugar 125 ml sunflower oil 375 ml soy milk 100 g walnuts, crushed 15 g baking powder a pinch of salt oven form approx. 40/25 cm Mix all the ingredients except the walnuts, until the sugar is dissolved. Add the walnuts and mix. Grease the oven form with a little bit of oil. Pour the mix into the form and bake  (in the preheated oven) on medium heat (175 C), for about 30 minutes. Check with a straw if the dough is baked inside, if the dough sticks to the straw bake for a few minutes longer. Allow  to cool,
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Mango mousseMousse de mangoMango mousseMousse di mango

<!--:en-->Mango mousse<!--:--><!--:ro-->Mousse de mango<!--:--><!--:nl-->Mango mousse<!--:--><!--:it-->Mousse di mango<!--:-->
Posted in : Desserts on by : fleur
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1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour before consumption. You can serve it with grated chocolate or chocolate ganache. 1 mango mare 100 ml frisca vegetala Mango se curata de coaja, se taie in bucati si se paseaza cu ajutorul unui blender. Se amesteca cu frisca. Se da la rece pentru cel putin o jumatate de ora inainte de consum. Se poate servi cu ciocolata rasa sau ganache de ciocolata. 1 mango grande 100 ml di panna montata vegetale Sbucciate il mango, tagliatelo a pezzi e frullatelo
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PanettonePanettonePanettone

<!--:en-->Panettone<!--:--><!--:ro-->Panettone<!--:--><!--:nl-->Panettone<!--:-->
Posted in : Christmas menu, Desserts, Meniu pentru Paste on by : fleur
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For a 24 cm diameter panettone: 800 g flour approx. 2 cups of soy milk, warm 200 g vegan sugar 200 g vegan margarine 3 1/2 teaspoons dry yeast 200-250 g raisins 100-150 g candied orange peel (and / or lemon) zest of an orange / lemon (optional) 2 teaspoons lemon essence (or vanilla) 1/2 teaspoon salt 1/4 teaspoon turmeric, for the color Mix one teaspoon of sugar with the yeast in 1/2 cup warm soy milk. Allow to ferment for 10 minutes. Dissolve  the sugar in soymilk. Add the remaining ingredients (except raisins and candied orange) and mix. The dough should be elastic and soft but  should not stick to the
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