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Martisor spiral cookies

Martisor spiral cookies


I wanted to wait for the martisor with something sweet, that's why I made these cookies. You can also make them in the form of a cord.

  • 125 gr butter
  • 125 gr sugar
  • 1 or
  • vanilla essence or a vanilla sugar
  • 250 gr flour
  • 1 1/2 teaspoon baking powder
  • salt knife tip
  • red food coloring or squeezed beet juice

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Martisor spiral cookies:

Mix the butter with the sugar until it becomes creamy. Add the egg and vanilla essence and continue to mix.

Incorporate the flour and form a dough about the consistency of plasticine that is easy to shape.

Divide the dough in half. One of the parts is mixed with red dye or beet juice. At the beginning, just add a little and gradually add if necessary.

Spread two sheets of equal size, put them on top of each other and roll. Put the roll in the fridge for an hour. They can be left in the fridge and you can prepare them when you have time.

Preheat the oven. Take the roll and cut it into slices of the desired size and place them in the tray.

Bake in the oven for 10-15 minutes. When they cool they will dry a little more. If you want them softer, leave them less. They will soften when they keep it in the box.


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Cakes

Whether you are looking for a birthday cake or you want a delicious cake for a festive meal, you will find here various combinations for cakes, for all tastes.

Of all, chocolate cakes are my and my family's favorites, but even those who prefer a fruit cake will find something here to satisfy their tastes.

Cakes for children, with various anniversary themes, will delight the little ones, but also the big ones alike.

I would be happy to try all these cake recipes and tell me how they turned out!


Edible, creative and painted martisoara

  • Peanut butter cookies made by us & # 8211 recipe can be found here & # 8211 Recipe for homemade cookies with peanut butter
  • plastic pans with lids
  • round wooden bases & # 8211 I bought them here- Basic blank rotunda
  • water-based watercolors
  • Brushes
  • martisor paper
  • martisor string
  • red satin band

I had the idea in my head for a while and look, now, on the wrong table, I managed to finish it.


Spiral cake with walnuts

All ingredients must be at room temperature.
Put the yeast to leaven in 100 ml of warm milk mixed with a teaspoon of sugar.
Sift the flour into a bowl, add the salt and citrus peels, then make a circle in the middle and pour the leavened yeast. Knead by hand, gradually adding warm milk mixed with sugar. Add eggs and finally the oil. We finish kneading when it doesn't stick to our hands.
Cover and put in a warm place away from drafts for about 1 hour and a half.
During this time we prepare the filling. Mix the egg white foam, add the sugar, mixing for another 2-3 minutes. Then gradually add the ground walnuts, rum essence and milk mixing with a spoon.
We spread the leavened dough on the work table greased with a little oil and with our hands also greased with oil. We can also use the twister but it is much simpler with the hands.
Spread the walnut over the spread sheet and then roll it.
With a knife with a sharp blade, cut the rolled sheet into 7 equal parts.
Prepare a round dish that we grease with oil or cover with baking paper and place 6 spirals on the edge and one in the center.
Leave to rise for another 20-30 minutes, then grease with egg yolk and put in the preheated oven over medium heat for about 35 minutes.

Remove from the oven and let cool for a few minutes before placing the cake on a plate.
Anyway it won't last too long on the plate & # 8230. Sweetened with a cup of coffee or milk it will disappear quickly.


Martisor cake

In a bowl, put the cocoa, sugar and add boiling water. Stir quickly with a whisk, then add the diced butter. Stir further until the butter melts and the composition is homogenized. Add the milk and then the eggs, one at a time, mixing well after each one. Sift flour with baking powder and incorporate into the composition.
We prepare a rectangular tray, provided with baking paper. To make it easier to spread the baking paper in the tray, moisten it a little on the back and then spread it in the tray. It will be more malleable and will sit nicer. Pour the composition and lightly tap the tray on the table top, so the air bubbles formed will come out.
Put the tray in the oven for about 40 minutes. The result will be a beautiful and straight raised countertop. Let it cool.

Meanwhile, boil the water in a kettle so we can make the syrup. Let it boil, then let it cool. When the water has become warm only, put a few tablespoons of honey, stirring to melt and add the liqueur. Let's put it aside.

In a bowl, put the cream and sugar and mix well. When it hardens a little, add the mascarpone cheese and incorporate it. Put the cream in the fridge.

Cut the top into two layers, be careful to be somewhat equal. In the same baking tray, leave the baking paper and place a first layer of top that we syrup with half the amount of syrup. The top is dense, chocolatey, and will absorb a lot of syrup, but without being extremely wet. Add the cream and then sprinkle with chocolate flakes. Place the second layer on the counter and syrup. Place a baking sheet on top of the cake and let it cool.


In the meantime, we prepare the icing. Melt the chocolate on a steam bath, add the milk, mix and leave it on the steam bath. A fluid composition will emerge, only good for icing the cake.
After the cake has cooled, cut it into suitable squares or we can cut it into a round shape. I glaze each portion with hot chocolate and then let it cool again.

In a bowl, pour the liquid cream and mix well. When it starts to take on consistency, add the vanilla sugar and continue mixing. Add the mascarpone cheese and mix until smooth. The cream thus obtained is poured into a pouch and we decorate each portion of the cake. Careful! The icing on the cakes must be cooled when decorating, otherwise you risk softening the cream. Place a hazelnut in chocolate and powder a little cocoa. Let cool until serving!


Video: Martisor traditional