Author: boabedecafea

Stiu ca zilele acestea nimeni nu vrea sa deschida cuptorul si sa pregateasca un desert care are nevoie de coacere. Daca totusi va incumetati, va recomand o reteta simpla si foarte gustoasa-prajitura cu sirop de portocale.
I know that these days nobody wants to open the oven and prepare a dessert that needs baking. However, if you to do it, I recommend a simple recipe and very tasty – sponge cake with orange syrup.

Ingredientele de care aveti nevoie pentru acest desert:
Blat:
– 5 oua
– 5 linguri de Green Sugar (indulcitor natural din stevie)
– 5 linguri de faina
– 10g praf de copt
– extract natural de vanilie
– sare
– nuca
Sirop:
– 400 ml suc de portocale (stors la rece)
– 1 pastaie de vanilie
– 4 linguri de Green Sugar (indulcitor natural din stevie)

The ingredients you need for this dessert :
Sponge cake:
– 5 eggs
– 5 tablespoons of Green Sugar ( from stevia natural sweetener )
– 5 tablespoons flour
– 10g baking powder
– natural vanilla extract
– salt
– walnut 
Syrup:
– 400 ml orange juice ( fresh squeezed)
– 1 vanilla pod 
– 4 tablespoons Sugar Green ( stevia natural sweetener )

 Se separa albusurile si se mixeaza pana cand obtinem o spuma destul de tare. Apoi se adauga indulcitorul si se mixeaza. Spuma trebuie sa nu se desprinda de pe paletele mixerului.Se adauga galbenusurile, vanilia, praful de copt, sarea dupa care se amesteca 2-3 minute. In final se pune treptat faina si nucile taiate bucati si se mixeaza pana la omogenizare.Blatul se pune intr-o tava tapetata cu hartie de copt si se pune in cuptorul preincalzit.Dupa vreo 15 minute in care blatul s-a copt la foc potrivit, scoatem tava si-l lasam sa se raceasca. Nu uitati sa incercati daca este copt cu o scobitoare.Siropul se prepara prin fierberea sucului de portocale impreuna cu pastaia de vanilie taiata si indulcitorul. Sucul de portocale a fost din cel presat la rece, in casa. Am fiert siropul timp de 10-15 minute, pana a scazut si a devenit putin vascos.  Serviti prajitura isiropata si decorata cu felii de portocale. Siropul il puteti tine la rece pentru ca prajitura sa fie mai racoroasa.Pofta buna!

Acum cativa ani era la moda o reteta de rulada cu banana si cocos. Nu am gasit reteta si nici mama nu isi aduce aminte cum se facea. Asa ca mi-am facut propria mea varianta. Fara cocos pentru ca nu aveam prin casa.
Few years ago it was trendy to bake a cake roll with banana and coconut. I didn’t find a recipe and my mum didn’t remember how it was made. So I create my own recipe of banana cake roll. Without coconut because I didn’t had any.

Ingrediente blat:
-4 oua
-4 linguri de zahar
-3 linguri de faina
-2 linguri de cacao
-5 g praf de copt (1/2 plic de praf de copt)
-vanilie
Ingrediente umplutura:
-250g ricotta
-5-6 felii de ananas din compot
-2 linguri de zahar pudra
-vanilie
-2 banane
Ingredients for batter:
-4eggs
-4 tablespoons of sugar
-3 tablespoons of flour
-2tablespoons of cocoa
-5 g baking powder(1/2 sachet)
-vanilla
Ingredients for filling:
-250g ricotta
-5-6 slices of pineapple in light syrup
-2 tablespoons of powdered sugar
-vanilla
-2 bananas

Am separat albusurile si am mixat bine pana am obtinut o spuma. Apoi am adaugat zaharul si am continuat sa mixez pana cand spuma a devenit tare. A venit randul galbenusurilor si al vaniliei sa le incorporez. In final am adaugat faina, cacao si praf de copt si am mixat pana la omogenizare.
Intr-o tava am pus hartie de copt si am turnat compozitia. Am copt blatul la 150 de grade Celsius timp de 10 minute. Inainte de a scoate blatul din cuptor am incercat sa vad daca e copt cu o scobitoare, cum fac de obicei.
Apoi am rulat blatul cu ajutorul hartiei de copt si l-am lasat sa se raceasca. Inainte de a fi folosit acesta se va desprinde usor de pe hartie. Apoi se va pune crema. Rularea se face usor deoarece blatul are deja forma si elasticitatea necesara.
Crema am preparat-o la rece. Feliile de ananas le-am facut piure cu mixerul vertical. Apoi l-am amestecat cu ricotta, zaharul si vanilia. Am obtinut o crema aromata si omogena pe care am intins-o pe tot blatul. La un capat al blatului am pus bananele peste crema. Am rulat blatul usor si in final am invelit rulada obtinuta in folie. Rulada am lasat-o de pe o zi pe alta in frigider si am servit-o a doua zi cand s-a taiat foarte frumos. Se poate pudra cu zahar, decora cu frisca sau ciocolata.
I separated the egg whites and I mixed well until I obtained a foam. After that I added the sugar and I continued to mix until the foam thickened. Then I incorporated the egg yolks and vanilla. In the end I put the flour, cocoa and baking powder and I mixed until the composition became homogeneous. 
In a baking tray I put some baking paper and I poured the composition. I baked the sponge cake at 150 Celsius degrees for 10 minutes. Before taking out the sponge cake I verified if it’s baked with a toothpick, as I usually do.
After that I rolled the sponge cake with the baking paper and I left it to cool off. Before using it, take the paper easily and after that put the cream. The rolling is made easily because the sponge cake has the shape and the elasticity already.   
I prepared the cream without boiling. Pineapple slices were transformed in puree with a vertical mixer. I mixed the puree with ricotta, powdered sugar and vanilla. I obtained a flavorful and homogeneous filling which was spread all over the spongecake. At one end of the spongecake I put the bananas over the spread filling. I rolled easily and in the end the obtained cake roll was covered with plastic foil. I left the cake roll in the fridge until the next day when I served it and it was very nice and easy to cut. It can be served powdered with sugar or decorated with chocolate or cream. 

 Sper sa va placa si voua pe cat le-a placut celor care au gustat-o prima data. Pofta buna!
I hope you’ll like this cake roll as much as the ones that tasted first did. Bon appetit!

Se intampla uneori sa tii in frigider diverse alimente pe care le-ai cumparat fara un scop precis sau care au ramas dupa ce ai facut o reteta. Ei bine, eu m-am ales cu trei rodii mari si o mana de fructe de padure congelate.
Marturisesc faptul ca sunt mare fan suc de rodii dar inca nu am descoperit o metoda de a-l prepara fara a transforma bucataria intr-un camp de lupta. Oricate filmulete am vazut pe internet cu metode eficiente de desfacere a acestui fruct, se pare ca pentru mine nu merge nimic. Cu toate astea am reusit sa curat cumva cele trei rodii mari pe care le aveam si sa le transform impreuna cu fructele de padure intr-un desert acrisor.
It happens sometimes to keep in the fridge various foods which were bought without a precise purpose or which remained after you cooked some other recipe. Well, I had three big pomegranates and some frozen forest fruits.
I must admit I am a big fan of pomegranate fresh juice but I still didn’t found a method to prepare it without transforming my kitchen in a fighting field. I saw many short movies on the internet with efficient methods of cutting and peeling these fruits but it seems that nothing is suitable for me. Despite this I managed somehow to cut the three pomegranates that I had in my fridge and to transform them together with the forest fruits in a sweet and sour dessert.

Ingrediente:
– 3 rodii mari
-200 g fructe de padure
-5 linguri de zahar
-50 ml apa
-5g gelatina
Pentru decor:
-biscuiti speculoos
-decoratiuni din caramel (din 100g zahar)
Ingredients:
-3 big pomegranates
-200g forest fruits
-5 tablespoons of sugar
-50 ml water
-5g of gelatin
For decorations:
– speculoos biscuits
-caramel decorations (made of 100 g sugar)

Am pus rodiile, fructele de padure, zaharul si apa intr-un vas la fiert, timp de aproximativ 40 de minute. Dupa ce fructele au fiert, compozitia a fost strecurata si pasata printr-o sita.
Gelatina am hidratat-o cu o lingura de apa intr-un pahar. Apoi am adaugat-o in vasul in care am pus piureul de fructe si am amestecat bine. Compozitia se incalzeste usor timp de cateva minute. Atentie-nu se va fierbe deoarece gelatina isi pierde propietatile.
Jeleul obtinut se pune in recipiente monoportii si se lasa la racit. Apoi se decoreaza cu biscuiti sfaramati si caramel.
I put the pomegranates, forest fruits, sugar and water in a pot, to boil, for about 40 minutes. After they boiled, the composition was strained and mashed through a strain. 
I hydrated the gelatin with a tablespoon of water, in a glass. I put the gelatin in the pot where earlier I put the fruit puree and I stirred well. The composition will be warmed for few minutes. Pay attention-you mustn’t boil the composition because the gelatin will loose its properties.
The jelly that was obtained will be put in mono portion recipients and will be left to cool off. When is ready, the jelly can be decorated with biscuits crumbs and caramel decorations.

Pofta buna!
Bon appetit!

In ultimul timp am incercat tot felul de retete de dulciuri printre care si mai multe variante de rulade. Unele dintre ele au iesit foarte gustoase, motiv pentru care m-am gandit ca merita incercate si de altii.
Rulada cu fragute este foarte parfumata si are o crema fina, usor de facut chiar si de cei ce nu se pricep prea bine sa faca dulciuri.
In the past few days I tried all kinds of dessert recipes including several types of cake rolls. Some of them were very tasty, and that’s why I thought that it would be interesting to be tried by others too. 
The cake roll with wild strawberries was very flavorful and it has a soft filling, so easy to be made also by the ones that are not very skilled in baking desserts.

Ingrediente blat:
-4 oua
-5 linguri de faina
-5 g praf de copt (1/2 pachet)
-4 linguri de zahar
-vanilie
Ingrediente crema:
-250 g ricotta
-150 g unt moale
-2 linguri de zahar pudra
-100 g fragute
-vanilie
Am separat albusurile si am mixat bine pana am obtinut o spuma. Apoi am adaugat zaharul si am continuat sa mixez pana cand spuma a devenit tare. A venit randul galbenusurilor si al vaniliei sa le incorporez. In final am adaugat faina si praf de copt si am mixat pana la omogenizare.
Intr-o tava am pus hartie de copt si am turnat compozitia. Am copt blatul la 150 de grade Celsius timp de 9-10 minute. Inainte de a scoate blatul din cuptor am incercat sa vad daca e copt cu o scobitoare, ca de obicei.
Crema nu necesita fierbere. Am pus untul moale intr-un vas si am mixat pana am obtinut o spuma. Am adaugat zaharul pudra si am mixat pana la dizolvare. Apoi am adaugat ricotta pe care am scurs-o bine inainte si vanilia. Am mixat pana la omogenizare. In final am pus fragutele, amestecand usor cu o spatula de silicon.
Apoi am rulat blatul cu ajutorul hartiei de copt si l-am lasat sa se raceasca. Inainte de a fi folosit acesta se va desprinde usor de pe hartie. Apoi se va pune crema. Rularea se face usor deoarece blatul are deja forma si elasticitatea necesara.
Ingredients for sponge cake:
-4eggs
-5 tablespoons of flour
-5 g baking powder(1/2 pack)
-4 tablespoons of sugar
-vanilla
Ingredients for filling:
-250 g ricotta
-150 g soft butter
-2 tablespoons of powdered sugar
-100 g wild strawberries
-vanilla
I separated the egg whites and I mixed well until I obtained a foam. After that I added the sugar and I continued to mix until the foam thickened. Then I incorporated the egg yolks and vanilla. In the end I put the flour and baking powder and I mixed until the composition became homogeneous.
In a baking tray I put some baking paper and I poured the composition. I baked the sponge cake at 150 Celsius degrees for 9-10 minutes. Before taking out the sponge cake I verified if it’s baked with a toothpick, as usual. 
The filling doesn’t need to be boiled. I put the soft butter in a bowl and I mixed until I obtained a foam. I added the powdered sugar and I mixed until it dissolved. I put ricotta which was very well drained and vanilla. I mixed until it became homogeneous. In the end  I added the wild strawberries and I mixed slowly with a silicone spatula.  
After that I rolled the sponge cake with the baking paper and I left it to cool off. Before using it, take the paper easily and after that put the cream. The rolling is made easily because the sponge cake has the shape and the elasticity already. 

Sper sa va placa acest desert pufos si parfumat! Pofta buna!
I hope you’ll like this fluffy and tasty dessert! Bon appetit!

Fac ce fac si tot la ingredientul meu preferat revin! Nu mai e o surpriza pentru nimeni ca sunt indragostita iremediabil de cafeaua buna, de povestile care se tes in jurul ei si de faptul ca a devenit un pretext ca sa fim alaturi de cei pe care-i iubim si pretuim.
Tot la o cafea am intalnit o persoana deosebita, care imi impartaseste pasiunea si chiar mai mult, ii stie toate secretele. Promit ca am sa-l conving sa ne spuna secretul celui mai bun cappuccino facut acasa dar si cum sa alegem cele mai potrivite tipuri de cafea, in functie de ceea ce preferam si alte lucruri inedite. Intre timp a ales ingredientele pentru unul dintre cele mai fine deserturi facute de mine pana acum-rulada cu crema fina de ciocolata neagra si cafea.
I do what I do and I keep coming back to my favorite ingredient! It’s no surprise for nobody that I’m irremediably in love with good coffee, with stories told near it and the fact that it became a pretext to be with the ones that we love and cherish. 
Also near a coffee I met a special person, who shares the same passion and even more, he knows all its secrets. I promise to convince him to tell us the secret of the best homemade cappuccino and how to choose the most suitable types of coffee, depending on what we prefer and other interesting things. Meanwhile he chose the ingredients for one of the finest desserts I ever made-cake roll with dark chocolate and coffee.

Ingrediente blat:
– 4 oua
– 3 linguri faina
– 2 linguri cacao
– 4 linguri zahar
– extract vanilie
– 5g praf de copt

Ingrediente crema:
– 200 ml cafea espresso (sau 250 ml daca doriti crema mai moale)
– 80 g ciocolata neagra
– 50 g unt
– 2 linguri zahar (optional)

Ingredients for sponge cake:
– 4 eggs
– 3 tablespoons of flour
-2 tablespoons of cocoa
– 4 tablespoons of sugar
– vanilla extract
– 5 g baking powder

Ingredients for cream:
– 200 ml of coffee – espresso (or 250 ml if you want a more liquid cream)
– 80 g dark chocolate
– 50g butter
– 2 tablespoons of sugar (optional)

Am separat albusurile si am mixat bine pana am obtinut o spuma. Apoi am adaugat zaharul si am continuat sa mixez pana cand spuma a devenit tare. A venit randul galbenusurilor si al vaniliei sa le incorporez. In final am adaugat faina, cacao si praf de copt si am mixat pana la omogenizare.
I separated the egg whites and I mixed well until I obtained a foam. After that I added the sugar and I continued to mix until the foam thickened. Then I incorporated the egg yolks and vanilla. In the end I put the flour, cocoa and baking powder and I mixed until the composition became homogeneous. 

Intr-o tava am pus hartie de copt si am turnat compozitia. Am copt blatul la 150 de grade Celsius timp de 9-10 minute. Inainte de a scoate blatul din cuptor am incercat sa vad daca e copt cu o scobitoare.
In a baking tray I put some baking paper and I poured the composition. I baked the sponge cake at 150 Celsius degrees for 9-10 minutes. Before taking out the sponge cake I verified if it’s baked with a toothpick.

Apoi am rulat blatul cu ajutorul hartiei de copt si l-am lasat sa se raceasca. Inainte de a fi folosit acesta se va desprinde usor de pe hartie. Apoi se va pune crema. Rularea se face usor deoarece blatul are deja forma si elasticitatea necesara.
After that I rolled the sponge cake with the baking paper and I left it to cool off. Before using it, take the paper easily and after that put the cream. The rolling is made easily because the sponge cake has the shape and the elasticity already. 

Pentru crema noi am ales cafea cu aroma deosebita si o ciocolata de foarte buna calitate.
Am preparat expresso dupa care am pus lichidul intr-un vas in care am adaugat si bucatele rupte de ciocolata. Am amestecat energic pana la omogenizare. La final am pus untul si am amestecat bine pentru a-l incorpora. Am preferat varianta cu o crema mai lichida si fara cele doua linguri de zahar optionale, considerand ca este suficient in ciocolata.
Am pus crema calduta peste blat si l-am rulat. Rulada am invelit-o in folie si am lasat-o pana a doua zi in frigider. Se serveste ca atare, pudrata cu zahar sau cu frisca.
For cream we chose coffee with a special flavor and a chocolate with a very good quality. 
I prepared espresso and after I put the liquid in a pot in which I added the small pieces of chocolate. I mixed very well until I got a homogeneous composition. In the end I put the butter and stirred well to incorporate it. I preferred the variant with the liquid cream and without the two optional tablespoons of sugar, because I considered that the chocolate has in off sugar. 
I put the cream warm on the sponge cake and I rolled it. The cake roll was put in aluminum and left until the next day in the fridge. It can be served as it is, dusted with powdered sugar or even with cream.

Pofta buna!
Bon apettit!