How To make Boccone Dolce
Meringue layers: 4 Egg whites
1 pn Salt
1/4 ts Cream of tartar
1 ts Cider vinegar
1 ts Vanilla
1 c Superfine sugar
Filling and sauce: 6 oz Semi-sweet chocolate pieces
3 tb Water
3 tb Confectioner's sugar
3 c Heavy cream
1/2 ts Vanilla
1 pt Fresh strawberries; sliced
1 pt Strawberries, sliced; sugard
Recipe by: Vincent and Mary Price's "A Treasury of Reci Preheat oven to 275 deg. In mixer, beat egg whites, salt, cream of tartar, vinegar and vanilla until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy. Line baking sheets with parchment or waxed paper. Trace three, eight-inch circles on paper. Spread meringue evenly and equally over circles. Bake one hour, until meringue becomes bisque colored. Then turn off oven, open oven door and let meringues "rest" in oven another 15 minutes. Remove from oven and carefully peel off parchment or waxed paper. Put cake on racks to dry until thoroughly cool. Once cooled, meringues may be wrapped in saran and frozen. I wrap each meringue in several saran layers, then stack (gently!) in tupperware container for freezing. Remove from freezer at least an hour before assembling. FILLING AND SAUCE: Melt over hot water the chocolate bits and water. When perfectly smooth, remove from heat and cool, but don't let harden. Whip the heavy cream until stiff, gradually add confectioner's sugar, then vanilla. Slice two pints of strawberries: One is used between cake layers, the other is sliced, sugared and refrigerated to produce more juice. The sugared berries are served as a sauce. Save several whole berries for garnish. ASSEMBLEY: Place a meringe layer on a serving plate, rounded side down. Spread a VERY THIN coating of chocolate over it. GO EASY on chocolate ---too much will make it impossible to cut cake! Top chocolate with a layer (about 3/4-inch thick) of whipped cream. Top cream with a layer of
sliced berries. Place a second layer of meringue on top of this, and repeat filling. Top with final meringue, rounded side up, and frost sides and top smoothly with remaining whipped cream. Additional cream may be used to pipe a design onto sides and top of cake. REFRIGERATE AT LEAST FOUR HOURS or overnight. Garnish with several whole strawberries and chocolate curls. -----
How To make Boccone Dolce's Videos
Why You Should Cool Your Sponge Cakes Upside Down
Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
5 Italian Desserts - CRAVE FIX
You can't go past Italian Desserts!! Here we have put together 5 of CRAVE FIX's favourite and DELICIOUS desserts. Which one is yours???
Make This With Your Leftover Eggwhites
How to make an easy PAVLOVA Meringue Cake. Crunchy on the outside soft on the inside.
Here's what you'll need:
4 eggwhites (should be room temp)
1 tsp lemon juice (5ml) or cream of tartar or white vinegar
1 tsp pure vanilla extract (5ml)
1 cup sugar (200g)
1 tbsp cornstarch
WHIPPED CREAM TOPPING:
1/2 cup whipping cream (120ml)
2 tsps sugar (10g)
1/2 tsp vanilla
Any fruits for topping
RUSSIAN:
Как приготовить простой торт Павлова безе. Хрустящие снаружи мягкие внутри.
Вот что вам понадобится:
4 яичных белка (должны быть комнатной температуры)
1 чайная ложка лимонного сока (5 мл) или винного камня или белого уксуса
1 чайная ложка чистого ванильного экстракта (5 мл)
1 стакан сахара (200 г)
1 ст л кукурузного крахмала
ВЗБИТЫЕ СЛИВКИ:
1/2 стакана взбитых сливок (120 мл)
2 чайные ложки сахара (10 г)
1/2 чайной ложки ванили
Любые фрукты для начинки.
PORTUGUESE:
Como fazer um Bolo Merengue PAVLOVA fácil. Crocante por fora macio por dentro.
Aqui está o que você precisa:
4 claras (devem estar em temperatura ambiente)
1 colher de chá de suco de limão (5ml) ou creme de tártaro ou vinagre branco
1 colher de chá de extrato de baunilha puro (5ml)
1 xícara de açúcar (200g)
1 colher de amido de milho
COBERTURA DE CHANTILY:
1/2 xícara de creme de leite (120ml)
2 colheres de chá de açúcar (10g)
1/2 colher de chá de baunilha
Qualquer fruta para cobrir
Let me know if you tried this. Please comment down below ;)
Always choose love and kindness!
All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
Some of my best recipes here:
Soft And Fluffy Condensed Milk Bread
Beautiful Garlic Bread:
Raisin Bread
Brioche Bread
Honeysoft Buns
Buttersoft Buns
Food for the soul:
Isaiah 60:3 Nations will come to your light, and kings to the brightness of your dawn.
#pavlova
#meringue
#savoreasy
PAVLOVA CAKE | meringue cake recipe
Hello! Today we will prepare a light, meringue cake Pavlova. It is very easy to prepare, the main thing is to beat the proteins well so that they keep their shape. Add whipped cream and any fruit to the meringue to your taste. Summer dessert is ready)
INGREDIENTS:
6 egg whites
440 g sugar (or powdered sugar)
1 tsp corn starch
1 tsp vinegar
1/4 tsp salt
For serving:
250ml whipping cream
Seasonal fruits
COOKING METHOD:
1. Place the egg whites and salt in the bowl of the stationary mixer. Beat until soft foam. (You can also beat with a hand mixer).
2. While continuing to beat, gradually add sugar. Beat until steady peaks.
3. Add corn starch and vinegar, mix.
4. On a baking parchment, draw a circle with a diameter of 15 cm and turn the parchment over.
5. Layout the dough and form a cake.
6. Bake at 200F/90C for 2 hours 30 minutes. Let the cake cool in the oven without opening the door for 1 hour (you can leave it all night).
7. Whip the cream until soft peaks. Put on the meringue.
8. Add fruit to your taste.
#palvovacake #pavlovacakerecipe #meringue
Thanks for watching! Make sure to subscribe for more videos:
Where I get MUSIC for all my videos: AMAZING for YouTubers!
I often use iHerb to get organic ingredients.
HP:
Use the code SCH028 to get a discount of 10% on your first purchase.
They ship internationally at a low price sometimes even free )))
INSTAGRAM:
PINTEREST:
Buon boccone (Bom-bocado)
“Bom-bocado” è un dolce molto ricco, simile alla “queijadinha”.
---------------------------------------------------------------------------
SE IL VIDEO VI E' PIACIUTO: COMMENTATE, CONDIVIDETE E LASCIATE UN LIKE!
Sabor Brasil ha bisogno dei vostri like per crescere e migliorare! Obrigada
---------------------------------------------------------------------------
Inscrivetevi al canale:
---------------------------------------------------------------------------
Per saperne di più su questa ricetta andate sulla pagina
Você pode encontrar a receita em português na página
The English translation of this recipe is available here
Easy Meringue Cookies Recipe - Perfect Holiday Dessert
These Meringue Cookies are worthy of being on the Christmas cookies list for sure! Soft, chewy and crisp all in one cookie! Meringue cookies are beautiful and taste amazing!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
INGREDIENTS FOR THE COOKIE DOUGH:
►14 Tbsp (1¾ packages) unsalted butter, softened at room temp
►2 Tbsp white sugar
►2 cups all-purpose flour (I used bleached Gold Medal)
►1 tsp baking soda
►2 egg yolks
►2 Tbsp sour cream
INGREDIENTS FOR FINNISH COOKIE MERINGUES:
►2 egg whites
►¾ cup white sugar
YOU WILL ALSO NEED:
►Powdered Sugar to dust the finished product, optional
►Parchment paper for rolling, wrapping, and baking
????PRINT THIS DESSERT RECIPE:
KITCHEN EQUIPMENT (affiliate links):
►KitchenAid Mixer:
►Glass Mixing Bowl:
►Non-Skid Mixing Bowl:
►Hand Mixer:
►Cutting Board:
►Rolling Pin:
►Wusthof Classic Ikon Knife:
ALWAYS IN MY KITCHEN(affiliate):
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#Natashaskitchen #cookies #Christmas