Here are the 5 fastest fried carnival desserts you can make, gluten-free and yeast-free recipes of yummy sweets and without leavening. These fried foods are all with very few ingredients, to be brought to the table of celiacs, intolerant and non-intolerant!
Celiac, wife of a serial intolerant and mother of two small and excellent forks, in order not to succumb to the kitchen has tamed her and now commands her like a wand.
He invent new ways to cook easily, quickly and effortlessly … and he almost always succeeds!
There Lindt cake it's a sweet greedy! Variant of the chocolate cake; in this case made with a soft dark chocolate base prepared in crafty mold which allows you to have a sunken surface; then stuffed And frosted with a cream al Lindt milk chocolate And Lindor from which it takes its name "Lindt cake" ! Imagine it soft at the base, creamy And melt out own like a chocolate! in one word: space!
What I give you today is there Original recipe from the Lindt cake which was first posted in 2013 on Fecebook cooking group; since it was a real catchphrase from which each has then interpreted its variant.
It's about a quick preparation And very easy! Both thedough for the base that the cream Yes they prepare in a few minutes , the time required for cooling, assembling and your cake is ready! The secret for an excellent result lies precisely in right waiting times; this way you will have one creamy surface but not excessively liquid or too compact!
From this basic version, you can choose to make tasty variations! Instead of lindt and lindor chocolate, you can use leftover chocolates and chocolates also dark and mix as well as decorate your choice with tasty grains!
Just like the Chocolate Pie and Cupcake, it's perfect like dessert at the end of the meal, one snack energetic; for Special occasions as Saint Valentine, Anniversaries, but also instead of the classic birthday cake! Try it you'll love it!
Lindt Cake Recipe
Quantity for 6 people – a clever mold for pies of 22 cm
For the base:
100 gr of flour
150 grams of sugar
50 gr butter (which you can replace with an equal amount of seed oil)
100 gr of Lindt dark chocolate (or other quality brand)
1 teaspoon of yeast
For the cream:
200 ml of liquid cream
100 gr of Lindt milk chocolate
100 gr of Lindor milk chocolates
50 gr of butter
How to make Lindt Cake
First of all, prepare the base by melting the dark chocolate in a double boiler together with the butter.
Then whip the eggs with the sugar for 2 minutes until the mixture is frothy and clear.
Finally add the melted chocolate to the egg mixture, always whisk. Finally add, sifted flour and baking powder. Whip again and then pour the mixture into a well greased and floured mold:
Then bake in a hot static oven at 180 ° for about 20 – 25 minutes, the time it swells and is cooked to the toothpick test.
Just before taking the base out of the oven, prepare the glaze by melting the cream with the chocolates in a bain marie, finally add the butter and let it cool, stirring constantly for 30 minutes.
Finally, remove from the oven and leave to cool on a wire rack for at least 30 minutes
Finally, after the resting times have elapsed, pour the icing into the base after turning it very well.
At this point you will have to wait another 30 minutes at room temperature before cutting the slice. Time for the cake to compact!
Yours is ready Lindt cake!
You can keep it at room temperature for 2 days, be careful if you put it in the fridge, the icing will harden and therefore when serving it it is advisable to prepare a hot bain-marie on which to place the cake directly on a tray and large lid, to enjoy it creamy!
Here's what the 6 simple rulesto create and compose a perfect platter of cold cuts and cheeses for your dinners with friends.
The platter of cold cuts and cheeses is very trendy lately. In fact, it represents an excellent idea for the classic dinner with friends that is different from the usual and whets the appetite.
A nice mixed platter of cold cuts, cheeses and various snacks is always appreciated by everyone as long as it is well done and with quality products. It is no coincidence that cold cuts and cheeses represent the most classic Italian appetizer.
Starting from the basic concept that is better little quantity but high quality, choose the products carefully because that will make the real difference between an excellent cutting board and a pizzeria cutting board!
To compose it in the best way, there are 6 simple rules to follow to make a great impression:
COLD CUTS. You can opt for either raw cured meats (raw ham, speck, pancetta, salami, coppa, bresaola, lard) or cooked meats (cooked ham, mortadella, roast turkey breast, porchetta). It would be better not to mix them together, in case make two separate cutting boards. In both cases, arrange them with the slices folded in half starting from the leanest to the fatter ones.
THE CHEESES. They should be arranged from the freshest to the most seasoned, from the most delicate to the strongest. Fix them withorder, from the most delicate to the tastiest so as not to overwhelm the palate. The advice is not to offer more than 3-4 cheeses and very importantly, they should be served at room temperature.
Arranged next to cheeses In combination with jams, honey and fruit compotes because cheese is a food without sugar, it finds its complementary food in jams, creating the perfect balance in taste. As a rough guide, the softer and sweeter the cheese, the more acidic the taste of the jam and jams will have. On the contrary, if the cheese has a strong and decisive taste, it will have to be combined with a sweeter taste.
Green light also for pickles, artichokes, olives, gherkins. You can arrange them in a ceramic or glass bowl.
The bread. Next to the cured meats, place some bread cut into small slices, crackers or breadsticks. The ideal would be a particular homemade bread or homemade bread.
Also add fresh fruit here and there, the grapes are perfect, already washed and dried and in small portions. Dried fruit is also a must: walnuts, almonds and cashews and pistachios are scattered here and there.
The cutting board is the right choice which comes in handy when you don't have much time to cook and still want to organize a little one aperitif. In fact, it can be served both as an aperitif or as an actual appetizer. If the cutting board is very rich it can also replace dinner.
For the portions, adjust according to the people and the courses of the dinner.
The platter of cold cuts and cheeses always pleases everyone, it is very spectacular and by following these simple rules with little effort you will make a great impression with which you will amaze everyone. On the net there are many examples of how to compose a beautiful cutting board that is at the same time good but also beautiful to look at. Some are true works of art!
Let's find out together.
In order not to lose any recipe, put "like" HERE on the our Facebook page
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.