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Rock: Beat eggs with sugar and oil, add the 3 tablespoons of jam, flour with baking powder and cocoa. Put the composition in a round pan, put it in the oven for 20-25 minutes. at 180 °.
Cream: We put on the fire the milk with 50 gr of sugar and vanilla essence, in a bowl we mix eggs with the remaining sugar and flour. , stirring until it becomes creamy. Take the cream off the heat and add 50 gr of butter, stirring until it melts, this cream becomes shiny.
The cooled countertop is cut in two, the upper part being thinner, we dig the thicker part easily by making a hole inside with a spoon (the remaining countertop is kept for decoration).
We lightly syrup and add the cool cream very well, we put the other part of the top that we syrup. Let it cool for 30 minutes. After that we dress the cake in whipped cream, around the cake we put the top made into pieces. On top, garnish with whipped cream, pieces of compote fruit and chocolate.
Kristina Zhuravleva, a successful Russian influencer, was found dead on the side of a road
Kristina Zhuravleva, a successful Russian blogger and influencer, was found dead on the outskirts of Aramil. The lifeless body of the young woman, who was 28 years old, was accidentally discovered by a motorcyclist who stopped to take a break from driving.
Kristina Zhuravleva had been missing from home for 11 days after breaking up with her husband, Dmitry. The man was detained by police as a suspect in Kristina's death, according to international media. Authorities said no signs of violence were found on the woman's body.
Read the May issue of Unica magazine for free. You can find it HERE
& # 8222Investigators will determine the cause and circumstances of the death. "A forensic examination will be done and we will try to establish if there were marital tensions", said a Police spokesman.
How to calculate the price of a cake
So, when a customer comes who wants a cake of 1 kilogram, but with 4 figurines, in vain you tell him that the figurines do not fit on the cake, that it will crowd and look like hell the final cake, like sugar paste has a certain weight . And not to mention the fact that at 1 kg, a cake is a little bigger than a savarina. And to put on this cake 4 figurines that weigh a minimum of 300 grams (they have some details to do, which also weigh), how much to make the cake?
Let's talk about some customers who actually bring you to despair, are undecided, want a very good cake, but have a maximum of 2 kilograms (because I do not accept cakes under 2 kilograms) but have I do not know how many figurines, or a figurine very large - which alone weighs almost 1 kg, or they want to put a football field on a cake pan. Or they don't want chocolate cream, not vanilla, no coconut or lemon, but it should be cool. Be green, not too green, but still green. With a half & rdquo of purple & hellip stripe
There are customers who call you and send you messages for months or weeks in a row, they change their minds, they actually rub you dozens of times, they want thousands of pieces of information & hellip Yes, it's a pleasure to talk to people, but at some point you feel like You're like Tarzan: take the hell out of the cake, make it yourself, madam! The time you spend answering thousands of questions is not paid. You answer, but not hundreds of questions.
I really like people who say they want to taste from countertops and creams, to choose. & # 128512 Well & hellip how to make a spoonful of each cream or countertop? You are not a confectionery & hellip
Not to mention the extremely pretentious customers, who boast that they cook extraordinarily well, but don't have time. Okay, I agree, but respect my time and work.
Who says he can't afford to pay for a cake I made, to make it at home or to buy from a confectionery. I do not compromise on quality: I work with natural whipped cream, homemade compotes, vanilla pods, country eggs, good flour and no baking powder. AAA, well if you use homemade compote and jam and eggs from your chickens, you get them for free, why are you taking my money on them? Yes, that's right, I pick compotes from the side of the road, fruits and sugar don't cost me anything, and my chickens only feed on air!
In short: who wants to be respected, to know how to respect those around him. I do not agree to work in vain for anyone. I don't ask enormously, my prices are common sense, but than to work 2 days on a cake and pocket it, I better not make that cake. It's my time, it's my job and I do what I want with them.
This is how the price is calculated, I am at your disposal for other questions.
More recipes by You can see cakes here. You will find cream countertop recipes, sugar paste for dressing and modeling, fondant, marzipan, plastic chocolate, everything explained step by step and with sure success. These are the recipes I use and the price can be calculated very easily.
The best chocolate cake
One of the best chocolate cakes with an exceptional flavor. Their easy-to-prepare cake is super fluffy, and the butter cream has that special touch to make it the perfect complement.
- Alicia tomero
- Cuisine: Spanish
- Recipe type: dessert
- Calories: 380
- Gates: 8
- Preparation time: 30M
- Cooking time: 35M
- Total time: 1H 5M
- 210 g wheat flour
- 300-400 g sugar
- 80 g unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon dry baking powder
- 1 teaspoon salt
- 2 eggs
- 250 ml whipped cream
- 200 ml of coffee
- 120 ml of sunflower oil
- 2 teaspoons vanilla extract
- 500g soft butter (at room temperature)
- 550g sugar
- 65 g cocoa powder
- 2 teaspoons vanilla extract
We prepare the cake: we add the dry ingredients to our glass. We will mix the 210 g of flour, the 300 or 400 g of sugar (the amount is optional), the 80 g of unsweetened cocoa powder, the two teaspoons of baking soda, 1 teaspoon of baking powder and 1 teaspoon of salt. programmer 30 seconds at speed 6.
In this step we add the liquid ingredients: we add the 2 eggs, the 250 ml of cream, the 200 ml of coffee, the 120 ml of sunflower oil and the two teaspoons of vanilla extract. I mixed 20 seconds at speed 4. Preheat the oven to 180 °.
We choose two round molds about 20 cm in diameter. We will spread the molds in oil and sprinkle them with flour, this will allow us to get a much better cake once it is baked. We will pour the mixture distributed between the two forms. To calculate the same proportion we add the same tablespoons of dough between one mold and another. Bake for about 30 to 35 minutes.
For the butter cream we will pour 550 g of sugar into our clean glass. We'll spray it to make it icing. For this we schedule in time 30 seconds at speed 7. We take out the sugar and set it aside. Place the butterflies and beat the 500 g of soft butter over time 10 seconds at speed 3.5.
Then add a third of the sugar and half of the cocoa. We mix it over time 10 seconds at speed 3.5. Add the other third of the sugar, the other half of the cocoa and the two teaspoons of vanilla extract, mix it a little with a spoon and program it again. 10 seconds at speed 3.5.
Finally add the rest of the sugar and mix again for 10 seconds at 3.5 speeds. We put the butter cream in a pastry bag with a wide and curled nozzle and set it aside.
We're assembling the cake. We put a base and top it with a layer of cream. Put another sponge and cover the whole cake with butter cream. Smooth the surface and sides of the cake well. With the pastry bag we finish decorating the cake forming globes. We can add chocolate chips to make it better decorated.
It should not be refrigerated, as the butter cream is taken at room temperature.
Signs and symptoms of infection
Most insect bites / stings heal on their own in no more than 10 days, but if the condition does not improve it can be a sign of an infection. Here are the signs and symptoms of the infection caused by an insect bite / sting:
- Increased pain in the area where the bite / sting occurred
- Redness and swelling of the area,
- The bite seems to be getting bigger
- The area feels warm to the touch
- A liquid or pus flows from the bite / sting,
- You may also develop fever, chills, rash, and flu-like symptoms.
Open pie with a currant
To implement this recipe we will need:
- Flour (gr.) - 250
- Butter (gr.) - 125
- Salts (gr.) - 5
- powdered sugar (gr.) - 20 (+ a little sprinkling)
- ice water (article L ..) - 6-8
- Of black currants (gr.) - 600
- condensed milk (ml) - 75
- Fresh or pasteurized milk (ml) - 75
- Starch (Article L.). One.
- Berries Rinse well, allow to dry. If they are frozen - thaw and allow the excess juice to drain
- Sift the flour very well, preferably several times
- The oil was pre-frozen in a freezer (about an hour), then quickly grated
- Mix the butter and flour carefully and grind in breadcrumbs
- Add powdered sugar and salt, mix
- In the center of the mixture to make a hole, pour 6-8 tablespoons of ice water, knead with a spoon
- Knead your hands and slap the ball of dough, wrap it in a plastic bag or foil and place in the refrigerator compartment for 60 minutes
- Spread the dough to a layer thickness of 5 mm, spread in a mold. Making the baseboard height of about 2 centimeters, cut the excess
- Punch the dough layer with a fork or knife in several places to prevent it from deforming during baking.
- The cake was covered with baking paper, then poured peas or rice to create the effect of the press
- Preheat the oven to 230 degrees and bake the cake for 10 minutes,
- We get, remove the paper from the "filling"
- We distribute the grains in the dough and the sauce is made.
- For him mix both types of milk and starch, mix well (or just broom) and pour on top of blackcurrants
- Bake for another half hour at 160 degrees, then sprinkle the surface with powdered sugar. Delicious tart is ready!
Foodstory interview: Cristina Voicu lives among sugar stories at Sweet Ela
People know her as Sweet Ela & ndash cake designer. She is, in fact, Cristina Voicu & ndash former economist, mother of two kids and a great lover of sweets. Her business resembles Santa's permanent workshop in the sweet version, and if you want to remember your childhood you have to order a cake of hers at least once.
I have a desire since I was a child and until now I knew it was the biggest temptation I had not fulfilled. My dream is to sleep in a confectionery and to be able to secretly taste everything that is beautifully lined up in the window during the day. Ever since I met Cristina, my dream is to sleep one night at Sweet Ela in the lab and be able to sneak a whole cake.
And I know you won't believe it until you taste that her cakes are different from the ones you find at the confectionery with the colorful and sticky coating, with overly syrupy tops and very sweet creams. I didn't believe it until I tasted it either. Cristina's cakes are not only beautiful, they are good. No matter how much I looked for words to describe their taste, I found myself stuck in the simple and sincere & ldquoe very good & rdquo.
The alignment of creamy countertops with lots of chocolate, vanilla cream mixed with berries and the crunchy layer of caramelized walnuts, covered in a fine coating of flavored butter and a sweet sheet of sugar paste, is perfect. I would have eaten the plate & hellip
& ldquoChildren made me discover & rdquo
Sweet Ela smells of vanilla and fluffy top. When they have many orders, and they have enough since they have to make about 20 cakes a week, they work late into the night. There is no army of elves to handle torture. Only 6 big people, including Cristina, take care of the whole thing. But everything seems like child's play. Especially the figurines prepared from sweet modeling paste from which cartoon characters, stars, bows, animals, flowers, butterflies, bees are formed. Anything that comes to mind that you want on your cake can be done. "Clients come with a picture or more pictures of the cake they want, and if they want a certain character they don't know, they document me on the internet," says Cristina.
She started her business at the end of 2009, encouraged by the success of torture with family and friends and at her husband's insistence. & ldquoMy children (a 6-year-old girl and an 8-year-old boy) made me discover myself. "I didn't know I could do that," says Cristina. The first special cake she created was for her son. She gave a small fortune at that time (around 1,000 lei) for the colors, ingredients and utensils needed to create the Mario Cake for the birthday of her kid, who was crazy about this character. The result was, however, more than he could have wished for. The tears of happiness in her eyes were thanks to the work of a week she submitted for the first cake. "I did tests to see how marzipan is made in the house, how it is colored, how it is shaped," says Cristina.
She discovered the fabulous marzipan cakes on the internet and was fascinated by them. & ldquoI only saw what was done in our famous confectioneries until 3 years ago. If they looked like wow! & Rdquo. After seeing what others were doing, she told herself that she could do the same. He studied about techniques and products, saw who brings them to us. & ldquoThe best products are those of the Americans from Wilton. Where to find dyes, spatulas, brushes. They are the best on the cake & rdquo, as Cristina says.
A (tasteful) business
After the cake with Mario followed cakes for grandchildren, for friends, for friends of friends. The next step was natural: he opened a company and a website. "I and a girl started," says Cristina. & ldquoIf I had to order two cakes a week I was happy because that meant I could pay the girl. There was no problem with having money for space rent or bills. I paid these from my husband's salary. & Rdquo
Easy, easy and word of mouth, word of mouth became known. He did not want to rely on internet promotion tricks. She relied only on the spectacular pictures of her cakes, on the price and on the recommendations of those who tasted them. A large number of clients look for her and tell her that their guests have praised the cakes. And not only the decor, but also the taste. & ldquoFor me, taste matters. You see the decor in the picture, it stays in the picture, but with the taste you stay & rdquo, says Cristina.
It works like many other small producers of good things with many imported ingredients. Don't refuse the Romanian ones from the start, but many of them, such as butter, are much too expensive if they are good quality. So, now he brings his butter from the Bulgarians. And the natural chocolate flakes he uses for cake creams he receives in big bags from abroad. "If you take chocolate from the store, it's not all true because it has not only cocoa butter in it, but also vegetable fats that are additives," Cristina explains to me.
Sweet recipes and secrets
For a perfect cake, we work for three days at Sweet Ela. It takes time for the countertop to bake, to be filled with cream, to be kept in the fridge to harden, to shape the characters from the modeling paste. The number of orders is dictated by how complicated the decoration is that you have to make on the cake. His favorite are the christening cakes. At one of them I found Cristina working. Carefully put a few ribbons of colored modeling paste, placed at the base of a & ldquotort muffin & rdquo of 12 kg.
& ldquoI developed the recipes at home. I went for what I like, what is required. I tried many recipes and tested many until I came up with something I like & rdquo, says Cristina. & ldquoUsually I guide customers. I ask them what their tastes are, what they like and then I propose a cake that suits their preferences & rdquo, but it can't always offer them anything that comes to mind. You need a hard countertop to sit under the sugar paste coating and that's how he discovered and promoted the chocolate countertops and the carrot and walnut countertop. And the creams are also their own creations, with vanilla and white chocolate, with fruit, coffee and alcohol.
The sugar paste that wraps the cakes in the most surprising colors is made by them, in the laboratory. He proudly says that they are the only ones who still do it, from vanilla flour, sugar, gelatin and glucose. That's why it's not rubberized and doesn't stick to the roof of your mouth like confectionery desserts. Customers love it and have a reason. It tastes like homemade sherbet.
Sweet Ela believes in small business
At Sweet Ela there are only 6 big people who work on cakes created as if by a child's mind. She co-opted her brother and a good friend skilled in chocolate candy into the business. Cristina supervises each stage of the cake, although time no longer allows her to make them all and to take care of practically every step that gives shape to the cake. She also helps with the decoration from time to time, modeling with two girls the stories from the cakes in sugar paste with cocoa butter. He tells me that one of the secrets from hiring girls was to have cold hands because the modeling paste is pretentious in the hands of the one who gives it shape. At hand temperature it softens, but at room temperature it hardens.
When I asked Cristina about her plans for the future, she looked at me thoughtfully. He sits on the scales and does not know if it is necessary to expand. She doesn't want to make cakes on an industrial scale because she loses what she thinks is most important: taste. Hold on to that, keep each cake going through her hand or at least through her eye to make sure it comes out perfectly. He does not want a huge business, but one in which to have customers satisfied and delighted with the dessert that marks the end of a special day in their lives.
Location: Str. Vladislau Voievod, nr.20-22, Sector 2, Bucharest
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What are migraines?
Migraine is a complex disorder that causes moderate to severe headaches. These can last for hours or even days in a row.
Most of the time, these episodes are accompanied by nausea, sensitivity to noise or light.
Migraine attacks can be so severe that the affected person is forced to miss work.
There are several types of migraines: migraine with aura, migraine without aura and chronic migraine.
The most common (75% of cases) is migraine without aura. This refers to a throbbing, recurrent headache that can last 4-72 hours.
The pain gets worse as a result of physical activity. The patient is also very sensitive to light and sound.
Migraine is chronic when it occurs monthly and lasts about 15 or more days, 3 months in a row.
In most cases, migraines are based on a trigger. Here are some of them, in order of prevalence:
- hormonal changes (menstruation, ovulation, pregnancy)
- tables omitted
- weather changes
- sleeping too little or too much
- sore throat
- exposure to light
- alcohol consumption
- going to bed late
- heat, heat
- certain foods or additives
5 vitamins and supplements that can relieve migraines
Patients usually use non-steroidal anti-inflammatory drugs to relieve mild to moderate migraines without nausea or vomiting.
Other drugs used to treat migraines are triptans and antiemetics.
Many of these pharmaceuticals have unwanted side effects.
Vitamins and dietary supplements can be less harmful options.
The ones listed below have a scientifically proven effectiveness.
But not all patients respond equally to the same treatment. Some may even need a combination of supplements.
Vitamin B2 & # 8211 or riboflavin - is involved in cell growth, energy production, breakdown of fats, steroids and drugs.
Due to the fact that it helps to metabolize energy, it can prevent migraines.
A review in the International Journal of Vitamin and Nutrition Research suggests that vitamin B2 may reduce the duration and frequency of migraine attacks.
California neurologist Clifford Segil uses riboflavin in clinical practice. He recommends 2 tablets of 100 mg of vitamin B2, 2 a day. The total dose for one day is therefore 400 mg. of riboflavin.
There are no risks associated with excessive administration, because the body does not retain this vitamin, but eliminates it in the urine.
Some people may suffer from migraines due to a lack of magnesium.
Oral administration of this mineral can alleviate the intensity of pain and reduce its occurrence.
Magnesium supplements can be especially effective in migraines that occur during menstruation.
Intravenous administration of magnesium may instead relieve acute migraines.
The American Migraine Foundation recommends 400-500 mg of magnesium a day to prevent migraines.
Adjust the dose if you have soft stools after this treatment.
Vitamin D controls about 200 genes in the body. No wonder it could be beneficial in fighting migraines.
A review showed that there is a link between migraines and low levels of vitamin D in the blood.
Although there is not enough evidence to prescribe vitamin D to all patients with migraines, it could be useful, especially for those who have a deficiency in this regard.
It is important to note that vitamin D increases the rate of magnesium absorption in the intestine.
Vitamin D controls the neuromuscular system and helps manage chronic pain.
It is important for the immune system and reducing inflammation.
Like vitamin B2, coenzyme Q10 improves energy metabolism and can help prevent migraines.
A study published in 2005 in the journal Neurology demonstrated the effectiveness of this supplement.
42 patients with migraines received 100 mg of coenzyme Q10 3 times a day. Compared to placebo, it reduced the frequency of attacks, their duration, and nausea.
The treatment was well tolerated by the participants.
If you suffer from migraines, you can try a cure with 100 mg of Coenzyme Q10, 3 times a day.
A study published in the Journal of Neurology, Neurosurgery and Psychiatry showed that melatonin prevents migraines. The 3 mg dose of melatonin has been shown to be more effective than 25 mg of amitriptyline in reducing the frequency of migraines.
Amitriptyline (Elavil) is prescribed for various ailments, including tension headaches.
Melatonin was also better tolerated, and its users lost weight.
Before trying a new supplement, consult your doctor, especially if you are on medication.
1. Juliann Schaeffer, Alan Carter, 5 Vitamins and Supplements for Migraines, Healthline: https://www.healthline.com/health/migraine/migraine-vitamins#vitamin-b-2
2. Marco A. Pescador Ruschel, Orlando de Jesus, Migraine Headache, StatPearls: https://www.ncbi.nlm.nih.gov/books/NBK560787/
3. PS Sándor, L Di Clemente, G Coppola, U Saenger, A Fumal, D Magis, L Seidel, RM Agosti, J Schoenen, Efficacy of coenzyme Q10 in migraine prophylaxis: a randomized controlled trial, 2005 Feb 2264 (4): 713-5: https://pubmed.ncbi.nlm.nih.gov/15728298/
4. Gianna Melillo, Review Assesses Role of Vitamin D in Migraine Mechanism Treatment, AJMC: https://www.ajmc.com/view/review-assesses-role-of-vitamin-d-in-migraine-mechanism-treatment
5. Harvard T.H. Chan, Riboflavin & # 8211 Vitamin B2: https://www.hsph.harvard.edu/nutritionsource/riboflavin-vitamin-b2/
6. Rujin Long, Yousheng Zhu, and Shusheng Zhou, Devrimsel Harika Ertem, Therapeutic role of melatonin in migraine prophylaxis, Medicine (Baltimore). 2019 Jan 98 (3): e14099: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6370052/
7. Andre Leite Gonçalves, Adriana Martini Ferreira, Reinaldo Teixeira Ribeiro, Eliova Zukerman, José Cipolla-Neto4, Mario Fernando Prieto Peres, Randomized clinical trial comparing melatonin 3 mg, amitriptyline 25 mg and placebo for migraine prevention, Migraine, Journal of Neurology, Neurosurgery and Psychiatry: https://jnnp.bmj.com/content/87/10/1127
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Summer recipes from Horia Vîrlan. The best fish with sauce and a salad full of vitamins
Summer recipes from Horia Vîrlan. The beloved chef who presents on Prima TV the shows “My mother cooks better”, “Super Cherry on the cake” and “In the kitchen with Horia” recommends light meals, but full of flavor, for the hot days!
And if you like how Horia Vîrlan cooks, you can also try the fasting recipes that the star chef revealed for Libertatea readers (not for another, but soon she will enter the post of the Assumption).
Elena Băsescu and Cătălin Tomată, together almost 2 years after the separation. How they posed
Elena Băsescu and Cătălin Tomată, the ex-boyfriend, appeared together almost two years after the separation. The two celebrated the day of Anastasia, their youngest daughter, they even took pictures together.
Anastasia turned 3 years old, so her parents organized a special party for her, with family and friends, with balloons, special decorations and a special cake, decorated to her liking.
On this occasion, at their child's party, Elena Băsescu and Cătălin Tomată saw each other again. The ex-boyfriends posed together with their daughter, hugged her and surprised her.
Elena Băsescu was the one who posted on Instagram several images from the party that took place at a restaurant in Bucharest. The celebrant was also caught in her mother's arms, but also in her father's. She wore a princess-like dress, with a special and brightly colored cut.
Elena Băsescu gave birth to Anastasia on June 4, 2018. She is her third child, but the first for Cătălin Tomată, her ex-boyfriend.
After two years of relationship, in the fall of 2019, Elena Băsescu and Cătălin Tomată broke up. Although he is known as Cătălin Tomată, the former boyfriend of the president's daughter has another family name in the bulletin. This is Cătălin Gheorghe.
He chose the name Tomato after starting a business, when friends and relatives called him Tomato after Tomato, a well-known pizzeria outside the country. Cătălin Tomată is the owner of several restaurants in the Capital.