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Peach and meringue tart


Dough: Mix the egg with the butter and yogurt. Add sugar, vanilla, lemon peel and salt. Mix the flour with the baking powder, gradually incorporate it into the above composition. You need to get a homogeneous and non-sticky dough. Wrap it in cling film and refrigerate for 30 minutes.

Take it out after this time, spread a thicker sheet and place it in a tart pan, I used a rectangular tray. Press it well with your fingers and on the edges, remove the excess with a knife. Wash the peaches well, wipe them, remove the seeds and cut them into thicker slices. Place the peach slices next to each other over the dough, sprinkle with vanilla and sprinkle with walnut kernels. Put the tart in the hot oven, at 170 degrees, for 20-25 minutes, until the dough turns a slightly golden color.

Bezel: Beat the egg whites to a froth. Gradually add the sugar, mix well until it melts and you get a thick meringue. Finally, add the lemon juice. After the tart has been in the oven, take it out, place the meringue and shape it with a spoon. Put it back in the oven, set the temperature to 200 degrees and leave the tart until the meringue browns. If you have the grill function in the oven, set the grill function and in about 5 minutes the meringue is browned. When ready, remove the tart from the oven and let it cool. Portion and serve either plain or with a syrup or a berry sauce. Good appetite!


Preparation Peach and meringue cake

Separate the eggs and beat the egg whites with a pinch of salt and 5 tablespoons of sugar. Then gradually add the yolks, 2 sachets of vanilla sugar and the peel of 2 lemons. Then on the lower stage of the mixer add the oil and gradually the flour.

In a form (I used a 28 cm tart form with a detachable bottom over which I put the baking paper) either lined with butter and flour or with baking paper put the composition. You can also use the normal, rectangular tray of the oven & # 8211 tray to be higher. Wash the peaches well and then wipe them into slices. It is placed over the raw countertop.

The other 4 egg whites beat hard and gradually add the 4 tablespoons of sugar and the other 2 sachets of vanilla sugar. When the egg whites are well beaten, place them with a spatula over the peaches and level them carefully. Sprinkle a little caster sugar on top.


Mini tarts with peaches and meringues

►200 g butter
►150 g powdered sugar
►225 g of flour
►a powder of salt
►a sachet of vanilla sugar
►lemon peel
For the filling:
►8 -10 peaches
►50 g butter
►a spoon of honey
►2-3 teaspoons of almond liqueur
►3 egg whites
►6 tablespoons sugar

1. Sift the flour into a bowl and mix with the diced butter, salt, lemon zest, vanilla sugar and powdered sugar. Knead well until you get a fluffy dough. Wrap in plastic wrap and refrigerate for a maximum of 60 minutes.
2. Cut the peaches into rounds and fry in butter mixed with honey and almond liqueur. Leave for a maximum of 15 minutes, then set aside to cool gradually.
3. Roll out the dough, cut and place in molds. Bake the tarts at 150 ° C. Remove and allow to cool. They are filled with peaches. Beat the egg whites with the sugar and garnish, then leave for another 5 minutes in the hot oven.


Method of preparation


Rub the butter well with the sugar, yolks and sour cream. Add the lemon juice, flour and mix well. Knead well, spread a sheet and place in a pan greased with butter. When it is half baked, remove the tray, quickly put the peaches cut in half, with the side cut upwards, pour the beaten egg whites with the sugar and put them back in the oven to bake on low heat.

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


Apple tart and meringue

If you have apples around the house and you don't know what to do with them, stop thinking!
Apple tart is a quick dessert, not very complicated and super tasty :).

It took:
125 g of butter
270 g of flour
1 or
90 g of fine sugar

Meringue:
2 egg whites.
1 tablespoon sugar

In a bowl, rub the butter with the sugar until creamy, then add the egg and flour, stirring until the dough is formed. The composition is allowed to cool for 30 minutes.
Meanwhile, peel the apples and grate them. Sprinkle with lemon juice. Put in a saucepan over low heat with 2 tablespoons of sugar and a little cinnamon and cook for 5 minutes.

Arrange the dough in the tray lined with butter and put in the oven for 5 minutes.

Remove the dough, put the apples and bake for about 30 minutes.

Whisk the egg whites with a spoonful of sugar. Remove the tray and place the egg whites on top. Leave it in the oven until it turns golden.


COMPETITION

Do your friends praise the soups and dishes you make? Are you told that no one beats you when it comes to cakes? If the answer to these questions is & # 8220Yes & # 8221, then it is clear that you are an expert in kitchen secrets. Take a photo with the food that works best for you and send it, together with your recipe and your personal data, by e-mail to [email & # 160protected] or at Ziarul Libertatea, Reţete, bd. Dimitrie Pompeiu no. 6, sector 2, Bucharest and you can win a prize offered by Libertatea and Carrefour.


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Peach and meringue cake

Add baking powder, ammonia quenched with lemon juice. Crumble, plum and peach cake. We present you a cake that is as good-looking as it is tasty. You can prepare this fruit and meringue cake for both. A kind of & quotpeach melba cake & quot reinvented in a cake with peaches, meringue and vanilla top. Fruit cake recipe to prepare a dessert with sponge cake, plums and meringue. The tart with cheese, berries and meringue is tender, sweet and sour.

You can replace the fruits according to your preferences: apricots, strawberries. If it is summer, there is a lot of fruit. If they are fruit, then there must be fruit cakes.


The last 5 years and a cake with peaches, meringue and vanilla

5 years ago the maximum dessert I thought I could make was the cherry sponge cake (nothing bad in it & I still like it). 5 years ago I owned a mixer, a single tray, a single cookbook (obviously it was Sanda Marin bought from the antique shops at the University), I used a bottle of wine instead of a twister, I measured the sugar and flour with a graduated cup of plastic and I had a clever camera from which I didn't understand anything and I took pictures with the flash all the time (even now I don't understand much, but at least I learned to turn off the flash). I thought I was a super cook, especially when I bought premix cakes and assembled them nicely following the recipe on the box.

I don't know exactly why or when the change took place. What was the trigger that convinced me to invest more in the kitchen. It could have been when I broke that bottle of wine and finally bought a twister. The confectionery entered the scheme much later, when I had already switched from eggs to Quiche Lorraine and I already had a considerable number of trays, plus a kitchen scale.

From this five-year balance sheet, I remembered a box cake that I proudly made in the summer, from which I kept the peaches and rethought it beautifully with a countertop, meringue and a lot of cream.

I forgot for half an hour on the kitchen counter a package with butter, enough to renew well and take from it 110g. I put them with 90g sugar and 1 teaspoon vanilla extract in the mixer and I rubbed them well until they looked like a cream. I added 2 eggs (in turn) and I mixed them well too. I incorporated it into the mixture, which looked a little dubious 110g flour and 1 teaspoon baking powder. This countertop went in an 18cm tray (lined on the bottom with baking paper) for about 20 minutes, at 180C. It's ready to be removed when it passes that test with the toothpick stuck in it, which comes out clean.

I let it rest and cool completely. (if your bulge comes out hard, cut them with a lid to level it).

In the meantime I beat her meringue from 2 egg whites and 100g sugar, and at the end I added them ½ teaspoon starch and ½ teaspoon lemon juice. I spread it in the tray, on a baking paper, with a diameter of about 15cm and I put it in the oven for 1 hour and a half, at 90C. It's ready when the surface is dry and it sounds empty if you tap on it. Take it out and let it cool for at least 30 minutes.

When the pond and meringue are only good to use, it's time to beat whipped cream & # 8211 200ml. To slice two juicy peaches (peeled), sprinkle with a little powdered sugar and some orange liqueur if you have.

I started with the countertop, I put the cream, the peach slices on it and then the meringue.

Type! This cake is good in a maximum of 1 day after you make it. Otherwise the meringue is softened by cream and peaches. In case you wonder: there are about 6 healthy portions or 8 decent portions.

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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