Tort cu piersici si mango / Apricots and mango cake

De Paste am gatit mai multe retete pentru care am avut nevoie decat de galbenusuri. In final am ramas cu 10 albusuri pe care ar fi trebuit sa le arunc. Asa cum ma stiti, eu nu prea fac risipa. Am cautat in zadar o reteta care sa fie si gustoasa, si usor de facut si care sa se faca numai cu albusuri. Asa ca m-am vazut nevoita sa imi inventez propria-mi reteta de tort.
Am vrut un tort racoros si nu prea dulce. Asa mi-a venit ideea acestui tort cu fructe.
Iata ce ingrediente am folosit:
Blat
-10 albusuri
-10 linguri de zahar
-9 linguri de faina
-10 g praf de copt
– vanilie
Crema
-4 oua
-5 linguri de zahar
-200 g unt
-1 cutie de compot de piersici (720g)
-1 mango
Decor
-500 ml frisca lichida
For Easter I cooked several recipes for which I needed only egg yolks. Finally I had 10 egg whites that I didn’t want to  throw away. As you know me, I don’t like to waste the food. I searched in vain for a recipe that was tasty, and easy to bake and which had to be made only with egg whites. So I had to invent my own recipe for cake.
I wanted a fresh cake and not too sweet. So I came up this cake with fruits.
Here are the ingredients:
Countertops
-10 egg whites
-10 tablespoons of sugar
-9 tablespoons of flour
-10 g of baking powder
-vanilla
Cream
-4 eggs
-5 tablespoons of sugar
-200 g butter
-1 can of peaches (720g)
-1 mango
Decorations
-500 ml whipped cream

Blatul seamana cu unul clasic. Singura diferenta este ca nu adaugam galbenusuri.
Albusurile se bat spuma dupa care adaugam zaharul. Se mixeaza pana cand se obtine o spuma tare, care nu se desprinde de pe paletele mixerului. Este momentul in care se adauga faina, praful de copt si vanilia si se mixeaza pana la omogenizarea compozitiei.
Aceasta se pune intr-o forma de copt pudrata cu faina si se introduce in cuptorul preincalzit. Se coace la foc potrivit timp de aproximativ 15-20 de minute.
The spongecake is like a classic one. The only difference is that it hasn’t egg yolks.
Mix the egg whites then add sugar. Then mix until you’ll get a hard foam, which doesn’t shed from the mixer’s blades. That’s when you have to add the flour, baking powder and vanilla and mix until the composition is homogenized.
Put the composition into a baking tin powdered with flour and place it in the preheated oven. Bake at medium heat for about 15-20 minutes.

Cand blatul s-a copt se scoate si se lasa la racit pe un gratar timp de o ora.
When the spongecake is baked take it out of the oven an let it cool off on a grill.
Intre timp am pregatit crema. Pentru inceput puneti o oala cu apa la fiert. Da, ati ghicit – crema se face la bain marie.
Meanwhile I prepared the cream. For start put a dish with water on the stove to boil. Yes, you already guessed – the cream will be made at bain marie.

Am amestecat ouale cu zaharul intr-un bol de inox. Cand apa a inceput sa fiarba puneti bolul de inox deasupra oalei si amestecati in continuu. Si fiti atenti sa nu va ardeti!
Cand crema a devenit vascoasa este momentul sa luati bolul de pe oala cu apa fierbinte si sa o lasati sa se racoreasca 15-20 de minute.
I stirred the eggs with sugar in a stainless steel bowl. When the water begun to boil put the bowl on the dish with boiling water and mix continuously. Pay attention – it burns !
When the cream became viscous it’s the time to take away the bowl a let the cream to cool off for 15-20 minutes.

 Untul moale se mixeaza pana cand devine spuma. Apoi se adauga treptat crema care intre timp s-a racit.
Soft butter will be mixed until it becomes a foam. Then add the cream which is cold now gradually.

Piersicile se strecoara si se taie in bucatele mici. Si mango se va taia in bucati cat mai mici; el trebuie sa fie foarte copt si zemos.
Nu aruncati siropul de la compot deoarece il veti folosi pentru a insiropa blatul.
Eu am preferat sa pasez fructele in crema cu un mixer vertical deoarece am vrut o crema fina si care sa intre in blat. Crema rezultata a fost putin mai moale, perfecta pentru ce am vrut eu. Daca va place mai mult cu bucatelele de fructe mai mari cu siguranta va fi si asa minunat!
Apricots will be put in a strainer so that the syrup to be eliminated. Then cut them in small pieces. You’ll cut also mango in small pieces; you should know that mango has to be ripe. 
Don’t throw the syrup because you’ll need to put on the spongecake.
I preferred to mix the fruits with the cream in order to obtain a smooth cream, that had to be absorbed in the spongecake. My cream was mild, perfect for what I wanted. If you would like the pieces to be bigger it’s no problem, the cake will be just perfect!

Am taiat blatul in trei felii egale si am pus crema intre ele, nu inainte de a le insiropa.
I cut the spongecake in three equal pieces and I put cream between them, but not before putting some syrup.

Pentru a imbraca tortul am folosit frisca preparata din 500 ml de smantana dulce.
To cover the cake I used whipped cream, preapared of 500 ml of sweet cream.
Si daca va intrebati ce este OZN-ul din mijloc am sa va spun ca asa se intampla atunci cand te chinuie talentul. Rau, foarte rau!
M-am plictisit teribil cand am intins frisca si la sfarsit am pus-o cum a dat Domnul, in mijlocul tortului. Apoi, ca un copil rau, m-am jucat cu un bat pentru frigarui. Ba am pus si colorant, ca sa ma distrez putin 🙂 Asa a iesit un soi de hibiscus (mai stilizat, asa)
If you’re wondering what’s that UFO in the middle of my cake I will tell you that this happens when your talent struggles. Bad, real bad!
I was very bored of laying the whipped cream and in the end I put it in a big pile, in the middle of my cake. Then, just like a bad kid, I played a little bit with a wooden skewer. I put also some color, to play more 🙂 This way I obtained a hibiscus (well, a stylized one).

Serviti tortul a doua zi. Va fi minunat!
Serve the cake the next day. It will be amazing!

Pofta buna!
Bon Appétit!

Ceea ce face diferenta…/ What makes the difference…

Ne traim viata in graba, fara a ne uita in stanga si-n dreapta. Ignoram ceea ce nu ne intereseaza, eliminam ceea ce nu ne place, cautam mereu ceva mai mult.
Rareori ne dam seama ca unele lucruri sunt trecatoare, ca viata poate sa fie blanda sau cruda cu noi.
Cruda este si viata Gabrielei Tudorache, mama a doi baieti minunati, o femeie superba, ce sufera de meningiom – fomaţiune craniană, afecțiune care duce la orbire prin strangularea nervului optic.
Copiii ei minunati si familia se zbat sa stranga suma necesara operatiei pe care trebuie sa o sufere in Hanovra, Germania, si a carei cost este de 35 000 de euro. Este ceea ce face diferenta intre o viata linistita alaturi de familia ei si o viata traita in intuneric.
Voi, prietenii mei, puteti sa va rugati pentru ea – are nevoie de asta. Puteti de asemenea sa o ajutati si financiar daca doriti. Stiu ca doriti mai multe detalii si de aceea am sa va indrum spre blogul ei: http://gabrielatudorache.blogspot.com/
We live our lives in hurry, without looking left or right. We ignore what’s not interesting for us, remove whatwe don’t like, alwayslooking for something more.
Rarely we realize that some things are transient, that life can be soft or cruelwith us.
Cruel is GabrielaTudorache’s life, mother of two wonderful boys, a beautifulwoman, suffering from meningioma – skullensemble, disease leading to blindness byoptic nerve strangulation.
Her children and wonderfulfamily are struggling to raise the amount needed for the surgery that she needs to suffer in Hanover, Germany, and whose cost is 35 000 euro. This is what makes the difference between a quiet life with her ​​family and a life in the dark.
You, my friends, you can pray for her – she needs it. You can also give her financial help andif you want. I know you that want more details and so I will point you to her blog:

 http://gabrielatudorache.blogspot.com/

Friptura de ied cu legume / Roast kid goat with vegetables

A trecut ceva timp de cand nu am mai postat nici o reteta. Dupa ce au trecut atat aniversarea mea cat si a sotului dar si Pastele am gasit in sfarsit putin timp sa va povestesc despre o reteta delicioasa de friptura de ied. E tare simplu de facut.
Iata ce ingrediente am folosit:
– 2 kg carne de ied
– 1.5 l vin rose
– 1 kg morcovi
– 500 g pastarnac
-ciuperci pleurotus
– piper
-sare
-enibahar
-rozmarin
-foi de dafin


It’s been a while since I posted the last recipe. After my birthday and my husband birthday have passed and also Easter I finally found some time to tell you about a delicious recipe for roast goat. It’s so easy to make.
Here are the ingredients I used:
– 2 kg goat meat
– 1.5 l rose wine
– 1 kg carrots
– 500 g parsnips
-oyster mushrooms
– pepper
-salt
-allspice
-rosemary
-bay leaves
Carnea se spala si se pune intr-o caserola sau cratita ce are capac. Se adauga 500 ml de vin, enibahar, piper, rozmarin si foi de dafin. Apoi se pune capacul si se baga la frigider pentru cel putin 6 ore. Ideal ar fi sa fie lasata de pe-o zi pe alta.
Wash the meat and place it in a casserole or saucepan that has a lid. Add 500 ml of wine, allspice, pepper, rosemary and bay leaves. Then put the lid and refrigerate for at least 6 hours. Ideally should be left on a day to day.

Dupa ce carnea a fost scoasa de la fezandat se pune intr-un vas de ceramica impreuna cu morcovii, pastarnacul si ciupercile si se toarna 1 litru de vin. Se adauga rozmarin, sare, piper si enibahar dupa care se acopera vasul si se pune in cuptorul preincalzit. Friptura se va face la foc mic pentru inceput acoperita iar in ultimele 20 de minute fara capac sau folie de aluminiu pentru a se rumeni frumos.
When the meat was removed from casserole was put in a ceramic dish with carrots, parsnips and mushrooms and 1 liter of wine was poured. I added rosemary, salt, pepper and allspice then  I covered the dish and placed it in preheated oven. Meat was covered and was cooked at low heat in the beginning and the last 20 minutes without lid or aluminum foil to brown nicely.

Puteti sa adaugati unul sau doi catei de usturoi daca doriti. Noua ne-a placut mult deoarece carnea a fost foarte frageda iar legumele au dat un gust deosebit atat acesteia cat si sosului.
Friptura a fost gata in cca 2 ore insa trebuie sa fiti atenti deoarece depinde mult de cat de frageda este carnea dar si de cuptorul folosit.
You can add one or two cloves of garlic if desired. We liked this dish because the meat was very tender and the vegetables and sauce had a wonderful taste.
Steak was ready in about 2 hours but you must be careful because it depends on how tender is the meat and also what kind of oven you use.

Bon appétit!