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Petre Roman Cake

Petre Roman Cake


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For the countertop:

Separate the egg white from the yolk. Beat the egg white hard foam with a pinch of salt, then add the sugar and continue beating until the sugar melts and the foam does not fall out of the bowl (we do the test to see if it falls or not, turning the bowl upside down). Add flour, mixing with a wooden spoon from bottom to top. Put in the oven in a pan greased with oil and lined with flour or baking paper.

For the cream:

Beat the egg with the sugar until the composition turns white, add the flour and mix the milk continuously. Put on low heat and stir until boiling and holding for 2-3 minutes. Turn off the heat and add the margarine, stirring constantly. After the cream cools, add the essence, coconut and a little lemon juice.

For assembly:

Caramelize the sugar and add over the counter taking care to cover the entire surface. Let the caramel harden a little and then add the cream. Let cool then garnish with whipped cream and grated chocolate!

GOOD APPETITE!


The famous Petre Roman cake, a cake that never attracted me but which I rediscovered later. Since then I feel like doing it on any holiday. The taste of walnuts combined with melted sugar and meringue is incredibly good from my point of view.

Separate the egg whites and mix them with the sugar when hardened, in turn add the yolks and mix until well blended. We turn off the mixer and put the flour and walnuts, mixing the vanilla from top to bottom, we put it in the end and bake 3 sheets on the back of the tray.

Cream

We put 300ml of milk on the eye of the stove and bring it to the boil. Separately with a spatula rub the yolks with flour and milk to dissolve very well. When the milk has reached boiling point, pour the yolks over it and mix vigorously so that it does not stick to the pot. If it has boiled for 10 minutes, put the pan in the cold and turn to butter. We will mix it until it becomes frothy, we add the milk cream when it has cooled, we mix it until it becomes airy and creamy.


Method of preparation

Sheets:
9 egg whites beat hard with 18 tablespoons caster sugar, put in a row, 9 tablespoons hot water, put in a row. Add one by one 9 yolks, 9 tablespoons flour mixed with 9 tablespoons ground walnuts and a knife tip (so says the recipe… I put a teaspoon) of baking powder.
Mix everything lightly with a spatula. Bake 3 sheets on the back of the tray greased and floured over medium heat. (I bake them in trays, I have large trays, and when I'm out I take them out with a flexible metal spatula.)

Cream:
Boil a large vanilla pudding (8 servings) -Cook and serve- in 1 liter of milk (or 2 Dr, Oetker puddings) of 43 gr each in 1 liter of milk. Leave to cool until completely cold. Rub 400 gr butter with 200 gr Sugar. Add a tablespoon of cold pudding to the butter mixture until the pudding is finished. Mix everything well with the mixer.

Separately caramelize 400gr Sugar, and spread quickly on each sheet (glaze for the dobos).
The cream is spread between the sheets, and the top sheet is put with the sugar down towards the cream (with the bottom up). Garnish with plenty of whipped cream and sweetened. I use whipped cream from the box, whipped cream (Extra rich Whipped Cream - or non dairy whipped cream) a 16 oz (500gr) box.

Let it cool and cut the next day!
Good appetite . a friend of mine)


The famous Petre Roman cake, a cake that never attracted me but which I rediscovered later. Since then I feel like doing it on any holiday. The taste of walnuts combined with melted sugar and meringue is incredibly good from my point of view.

Separate the egg whites and mix them with the sugar when hardened, in turn add the yolks and mix until well blended. We turn off the mixer and put the flour and walnuts, mixing the vanilla from top to bottom, we put it in the end and bake 3 sheets on the back of the tray.

Cream

We put 300ml of milk on the eye of the stove and bring it to the boil. Separately with a spatula rub the yolks with flour and milk to dissolve very well. When the milk has reached boiling point, pour the yolks over it and mix vigorously so that it does not stick to the pot. If it has boiled for 10 minutes, put the pan in the cold and turn to butter. We will mix it until it becomes frothy, we add the milk cream when it has cooled, we mix it until it becomes airy and creamy.


Method of preparation

Sheets:
9 egg whites beat hard with 18 tablespoons caster sugar, put in a row, 9 tablespoons hot water, put in a row. Add one by one 9 yolks, 9 tablespoons flour mixed with 9 tablespoons ground walnuts and a knife tip (so says the recipe… I put a teaspoon) of baking powder.
Mix everything lightly with a spatula. Bake 3 sheets on the back of the tray greased and floured over medium heat. (I bake them in trays, I have large trays, and when I'm out I take them out with a flexible metal spatula.)

Cream:
Boil a large vanilla pudding (8 servings) -Cook and serve- in 1 liter of milk (or 2 Dr, Oetker puddings) of 43 gr each in 1 liter of milk. Leave to cool until completely cold. Rub 400 gr butter with 200 gr Sugar. Add a tablespoon of cold pudding to the butter mixture until the pudding is finished. Mix everything well with the mixer.

Separately caramelize 400gr Sugar, and spread quickly on each sheet (glaze for the dobos).
The cream is spread between the sheets, and the top sheet is put with the sugar down towards the cream (with the bottom up). Garnish with plenty of whipped cream and sweetened. I use whipped cream from the box, ready beaten (Extra rich Whipped Cream -or non-dairy whipped cream) a 16 oz (500gr) box.

Let it cool and cut the next day!
Good appetite . a friend of mine)


The famous Petre Roman cake, a cake that never attracted me but which I rediscovered later. Since then I feel like doing it on any holiday. The taste of walnuts combined with melted sugar and meringue is incredibly good from my point of view.

Separate the egg whites and mix them with the sugar when hardened, in turn add the yolks and mix until well blended. We turn off the mixer and put the flour and walnuts, mixing the vanilla from top to bottom, we put it in the end and bake 3 sheets on the back of the tray.

Cream

We put 300ml of milk on the eye of the stove and bring it to the boil. Separately with a spatula rub the yolks with flour and milk to dissolve very well. When the milk has reached boiling point, pour the yolks over it and mix vigorously so that it does not stick to the pot. If it has boiled for 10 minutes, put the pan in the cold and turn to butter. We will mix it until it becomes frothy, we add the milk cream when it has cooled, we mix it until it becomes airy and creamy.


Method of preparation

Sheets:
9 egg whites beat hard with 18 tablespoons caster sugar, put in a row, 9 tablespoons hot water, put in a row. Add one by one 9 yolks, 9 tablespoons flour mixed with 9 tablespoons ground walnuts and a knife tip (so says the recipe… I put a teaspoon) of baking powder.
Mix everything lightly with a spatula. Bake 3 sheets on the back of the tray greased and floured over medium heat. (I bake them in trays, I have large trays, and when I'm out I take them out with a flexible metal spatula.)

Cream:
Boil a large vanilla pudding (8 servings) -Cook and serve- in 1 liter of milk (or 2 Dr, Oetker puddings) of 43 gr each in 1 liter of milk. Leave to cool until completely cold. Rub 400 gr butter with 200 gr Sugar. Add a tablespoon of cold pudding to the butter mixture until the pudding is finished. Mix everything well with the mixer.

Separately caramelize 400gr Sugar, and spread quickly on each sheet (glaze for the dobos).
The cream is spread between the sheets, and the top sheet is put with the sugar down towards the cream (with the bottom up). Garnish with plenty of whipped cream and sweetened. I use whipped cream from the box, ready beaten (Extra rich Whipped Cream -or non-dairy whipped cream) a 16 oz (500gr) box.

Let it cool and cut the next day!
Good appetite . a friend of mine)


Method of preparation

Sheets:
9 egg whites beat hard with 18 tablespoons caster sugar, put in a row, 9 tablespoons hot water, put in a row. Add one by one 9 yolks, 9 tablespoons flour mixed with 9 tablespoons ground walnuts and a knife tip (so says the recipe… I put a teaspoon) of baking powder.
Mix everything lightly with a spatula. Bake 3 sheets on the back of the tray greased and floured over medium heat. (I bake them in trays, I have large trays, and when I'm out I take them out with a flexible metal spatula.)

Cream:
Boil a large vanilla pudding (8 servings) -Cook and serve- in 1 liter of milk (or 2 Dr, Oetker puddings) of 43 gr each in 1 liter of milk. Leave to cool until completely cold. Rub 400 gr butter with 200 gr Sugar. Add a tablespoon of cold pudding to the butter mixture until the pudding is finished. Mix everything well with the mixer.

Separately caramelize 400gr Sugar, and spread quickly on each sheet (glaze for the dobos).
The cream is spread between the sheets, and the top sheet is put with the sugar down towards the cream (with the bottom up). Garnish with plenty of whipped cream and sweetened. I use whipped cream from the box, ready beaten (Extra rich Whipped Cream -or non-dairy whipped cream) a 16 oz (500gr) box.

Let it cool and cut the next day!
Good appetite . a friend of mine)


The famous Petre Roman cake, a cake that never attracted me but which I rediscovered later. Since then I feel like doing it on any holiday. The taste of walnuts combined with melted sugar and meringue is incredibly good from my point of view.

Separate the egg whites and mix them with the sugar when hardened, in turn add the yolks and mix until well blended. We turn off the mixer and put the flour and walnuts, mixing the vanilla from top to bottom, we put it in the end and bake 3 sheets on the back of the tray.

Cream

We put 300ml of milk on the eye of the stove and bring it to the boil. Separately with a spatula rub the yolks with flour and milk to dissolve very well. When the milk has reached boiling point, pour the yolks over it and mix vigorously so that it does not stick to the pot. If it has boiled for 10 minutes, put the pan in the cold and turn to butter. We will mix it until it becomes frothy, we add the milk cream when it has cooled, we mix it until it becomes airy and creamy.


The famous Petre Roman cake, a cake that never attracted me but which I rediscovered later. Since then I feel like doing it on any holiday. The taste of walnuts combined with melted sugar and meringue is incredibly good from my point of view.

Separate the egg whites and mix them with the sugar when hardened, in turn add the yolks and mix until well blended. We turn off the mixer and put the flour and walnuts, mixing the vanilla from top to bottom, we put it in the end and bake 3 sheets on the back of the tray.

Cream

We put 300ml of milk on the eye of the stove and bring it to the boil. Separately with a spatula rub the yolks with flour and milk to dissolve very well. When the milk has reached boiling point, pour the yolks over it and mix vigorously so that it does not stick to the pot. If it has boiled for 10 minutes, put the pan in the cold and turn to butter. We will mix it until it becomes frothy, we add the milk cream when it has cooled, we mix it until it becomes airy and creamy.


Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and the 8 tablespoons of sugar. When the composition is stronger, add the walnuts and flour that you have previously mixed with the baking powder. Put the dough in the pan and bake until the dough no longer sticks to the toothpicks.

Put all the ingredients to boil, except the butter. When the cream has boiled a few times, it is boiled. After cooling, mix with butter.

Bring all the ingredients to a boil and let it boil a little. Remove from the heat and stir until you notice that it thickens, then spreads over the counter.

Put water and sugar on the fire until the sugar melts with this mixture, syrup the top.

Cut the top in half, syrup, put all the cream, put the other half of the top over the cream. The countertop is glazed. Good appetite!


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