http___loveaffair29.blogspot.ae_2014_09_kolac-sa-bademima-i-kremom-od-vanilije.html_1.xml
1.1 1.2 1.3 1.4 2.1 2.2 2.3 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 26.2 26.3 26.4 26.5 26.6 27.1 27.2 27.3 27.4 28.1 28.2 29.1 29.2 29.3 29.4 29.5 30.1 30.2 30.3 30.4 31.1 32.1
Pulled from the Southern Part of Luzon, this Quick & Easy Yema Cake recipe is perfect for birthday parties, fiestas, or a sneak from the fridge by midnight. Think of a two layer chiffon cake and the golden gooey goodness you get from the famous Brazo Mercedez cake and Dulce de Leche. Can’t get better than that, right? Well, think again, or rather eat again! This has a milkier taste from it by the sweet condense milk in the custard and cheese toppings. Combining that with a chiffon cake, that’s fluffier than a newly fluffed pillow, you’ll surely taste the real “cloud 9” in your mouth. Start baking by using this recipe. Ingredients: For the cake: - 50 g butter - 250 g cream cheese - 110 ml milk - 1 vanilla pod (optional) - 60 g all purpose flour - 20 g cornstarch - 1/4 tsp salt - 6 egg yolks - 1 tsp calamansi (or lemon) juice - 6 egg whites - 1/4 tsp cream of tartar - 140 g sugar - 1 tsp vanilla extract For the filling or icing - 2 cans condensed milk - 6 egg yolks - 1 tsp vanilla extract - 1/2 tsp almond extract - 1/4 cup butter - 1/2 cup grated cheese Cooking Instructions: - In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside. - In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined. - Pour batter into an 8-inch round cake pan covered with parchment paper. Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F. - To make the icing, open two cans of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat. Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter. - To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake. Cover the rest of the cake with icing. Top with grated cheese. Cook Time: 1 hour, 10 minutes Source: BakeHappy.net
1.1 1.2 1.3 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 17.2 17.3 17.4 17.5 17.6 18.1 18.2 18.3 19.1 20.1 20.2 20.3 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 38.2 39.1 39.2 40.1 40.2
Ovaj fantasticni kolac adaptacija je Gabrijela kolaca i slican je Ljesnjak Kockama. Puni i intezivni okus badema i vanilije cisti je uzitak. Miris, okus, izgled…slatka divotica. ( Gabrijela kolac ) Beze kore: - 5 bjelanjaka - 200 g secera - 100 g mljevenih badema - 1 zlica krusnih mrvica Krema: - 5 zumanjaka - 130 g secera - 3 zlice brasna - 250 ml mlijeka - 1/2 mahune vanilije / 1 zlica ekstrakta vanilije - 100 g maslaca - malo ruma ( po zelji ) - 200 ml slatkog vrhnja Za kremu, zumanjke izmiksajte sa secerom a mlijeko zagrijte. U zumanjke dodajte vanilija ekstrakt i brasno te dodajte malo vruceg mlijeka. Kada mlijeko skoro zakuha, zumanjke istresite u mlijeko i mijesajte dok krema ne zgusne. Maknite sa vatre, lagano ohladite i dodajte maslac. Ova krema je poprilicno gusta tako da preporucam da maslac dodate dok je krema jos topla i mekana. Nakon sto se potpno ohladi, umijesajte izradjeno slatko vrhnje. Koru prepolovite na 4 dijela i slozite kao na slici. Ukrasite mljevenim bademima i ohladite. Uzivajte u ovom fantasticnom receptu. *Napomena: - Ovaj recept je prilagodjen. U originalu se koriste orasi, ide 250 g maslaca, vise secera i kora se prereze na 2 dijela. Meni je bilo malo kreme pa sam dodala slatko vrhnje. - Kore mozete napraviti i dan ranije, pokriti ih kuhinjskom krpom i ostaviti do upotrebe. - Maslac sobne temperature umijesajte u toplu kremu kako bi se sve sjedinilo u finu kompaktnu kremu, bez grudica. - Preporucujem da kolac ostane preko noci na hladjenju kako bi se sve arome sjedinile i beze kore omeksale. Dobar tek! Beze cake layer: - 5 egg whites - 200 g sugar - 100 g ground almonds - 1 T bread crumbs - 5 egg yolks - 130 g sugar - 3 T flour - 250 ml milk - 1/2 vanila bean / 1 T vanilla extract - 100 g butter, room temperature - 1 t Rum ( optional ) - 200 ml heavy cream - The base you can prepare day ahead. Cover with a kitchen cloth. - Add the butter to a warm filling so that you could get a nice and smooth filling. Without crumbs. - It is important that the cake stays overnight /couple of hours in the fridge. This way the moisture from the filling will soften beze and all the smells and tastes will come o its peaks.