Відео

👍👍💝🎂🎂🎂💞! Спасибо! Понравился рисунок белым шоколадом на торте ( идея хорошая) беру на заметку!

👇RECIPE👇: Step 1 Tangerine filling - middle Ingredients (for 12 hemispheres, D - 4 cm): 210 g - pure tangerine puree 15 g - sugar (1) 2 g - nH + 5 sugar (2) - pierce the mandarins with a blender, pass through a sieve, measure 210 g and add sugar (1), slightly warm t- 35-40s - Sugar (2) thoroughly mix with nH pectin and “rain” pour into warm puree - stirring along the bottom of the bucket with a spatula, bring the puree to a boil and cook for another 2 minutes - Fill the hemispheres hot, send in the cold - From frozen 12 hemispheres, we get 6 whole middles for future tangerines, store in the freezer before use Step 2 Mandarin mousse Ingredients (for 6 pcs of tangerines, d - 6 cm): 8 g - gelatin + 48 waters (I have Dr.oetker) 210 g - pure tangerine puree 90 g - white chocolate 90 g - cold cream from 33% dye at will - gelatin + water, set aside for 15 minutes - Beat cold cream slightly, set aside before use - Bring the puree to a boil, pour hot on chocolate, add gelatin, break through a blender - Cool to T- 33-35C, combine with half-offices cream - Ready mousse fill the forms, insert the fillings - middle, send in the cold - Frozen product to cover with icing Step 3 Mandarin glaze (can be prepared in advance) Ingredients: 145 g - pure tangerine puree 3 g - nH + 37 g of sugar 67 g - water 2 g - gelatin + 12 g of water - gelatin + water, set aside for hydration - Mix pectin with sugar - connect puree and water in the bucket, heat slightly (no more than 40 ° C), add sugar with a pectin - stirring, bring to a boil - After boiling, remove from heat, add gelatin, mix with a spatula - Film “Contact”, place in the refrigerator for the night - before use, heat the glaze in a water bath, pass through a sieve, working t- 34-35s - Cover the frozen product with glaze (or using a skewer, dip in the icing) Pleasant tasting ‼️ 🍊New Year's dessert "Senier Mandarin"🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Mandarin #IrinaLaCucina #SenierMandarin #Десерт #СеньерМандарин #новогодний #instagramirina #instagramirinaLaCucina

👇RECIPE👇: Step 1 Tangerine filling - middle Ingredients (for 12 hemispheres, D - 4 cm): 210 g - pure tangerine puree 15 g - sugar (1) 2 g - nH + 5 sugar (2) - pierce the mandarins with a blender, pass through a sieve, measure 210 g and add sugar (1), slightly warm t- 35-40s - Sugar (2) thoroughly mix with nH pectin and “rain” pour into warm puree - stirring along the bottom of the bucket with a spatula, bring the puree to a boil and cook for another 2 minutes - Fill the hemispheres hot, send in the cold - From frozen 12 hemispheres, we get 6 whole middles for future tangerines, store in the freezer before use Step 2 Mandarin mousse Ingredients (for 6 pcs of tangerines, d - 6 cm): 8 g - gelatin + 48 waters (I have Dr.oetker) 210 g - pure tangerine puree 90 g - white chocolate 90 g - cold cream from 33% dye at will - gelatin + water, set aside for 15 minutes - Beat cold cream slightly, set aside before use - Bring the puree to a boil, pour hot on chocolate, add gelatin, break through a blender - Cool to T- 33-35C, combine with half-offices cream - Ready mousse fill the forms, insert the fillings - middle, send in the cold - Frozen product to cover with icing Step 3 Mandarin glaze (can be prepared in advance) Ingredients: 145 g - pure tangerine puree 3 g - nH + 37 g of sugar 67 g - water 2 g - gelatin + 12 g of water - gelatin + water, set aside for hydration - Mix pectin with sugar - connect puree and water in the bucket, heat slightly (no more than 40 ° C), add sugar with a pectin - stirring, bring to a boil - After boiling, remove from heat, add gelatin, mix with a spatula - Film “Contact”, place in the refrigerator for the night - before use, heat the glaze in a water bath, pass through a sieve, working t- 34-35s - Cover the frozen product with glaze (or using a skewer, dip in the icing) Pleasant tasting ‼️ 🍊New Year's dessert "Senier Mandarin"🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Mandarin #IrinaLaCucina #SenierMandarin #Десерт #СеньерМандарин #новогодний #instagramirina #instagramirinaLaCucina

👇RECIPE👇: Step 1 Tangerine filling - middle Ingredients (for 12 hemispheres, D - 4 cm): 210 g - pure tangerine puree 15 g - sugar (1) 2 g - nH + 5 sugar (2) - pierce the mandarins with a blender, pass through a sieve, measure 210 g and add sugar (1), slightly warm t- 35-40s - Sugar (2) thoroughly mix with nH pectin and “rain” pour into warm puree - stirring along the bottom of the bucket with a spatula, bring the puree to a boil and cook for another 2 minutes - Fill the hemispheres hot, send in the cold - From frozen 12 hemispheres, we get 6 whole middles for future tangerines, store in the freezer before use Step 2 Mandarin mousse Ingredients (for 6 pcs of tangerines, d - 6 cm): 8 g - gelatin + 48 waters (I have Dr.oetker) 210 g - pure tangerine puree 90 g - white chocolate 90 g - cold cream from 33% dye at will - gelatin + water, set aside for 15 minutes - Beat cold cream slightly, set aside before use - Bring the puree to a boil, pour hot on chocolate, add gelatin, break through a blender - Cool to T- 33-35C, combine with half-offices cream - Ready mousse fill the forms, insert the fillings - middle, send in the cold - Frozen product to cover with icing Step 3 Mandarin glaze (can be prepared in advance) Ingredients: 145 g - pure tangerine puree 3 g - nH + 37 g of sugar 67 g - water 2 g - gelatin + 12 g of water - gelatin + water, set aside for hydration - Mix pectin with sugar - connect puree and water in the bucket, heat slightly (no more than 40 ° C), add sugar with a pectin - stirring, bring to a boil - After boiling, remove from heat, add gelatin, mix with a spatula - Film “Contact”, place in the refrigerator for the night - before use, heat the glaze in a water bath, pass through a sieve, working t- 34-35s - Cover the frozen product with glaze (or using a skewer, dip in the icing) Pleasant tasting ‼️ 🍊New Year's dessert "Senier Mandarin"🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Mandarin #IrinaLaCucina #SenierMandarin #Десерт #СеньерМандарин #новогодний #instagramirina #instagramirinaLaCucina

👇RECIPE👇: Step 1 Tangerine filling - middle Ingredients (for 12 hemispheres, D - 4 cm): 210 g - pure tangerine puree 15 g - sugar (1) 2 g - nH + 5 sugar (2) - pierce the mandarins with a blender, pass through a sieve, measure 210 g and add sugar (1), slightly warm t- 35-40s - Sugar (2) thoroughly mix with nH pectin and “rain” pour into warm puree - stirring along the bottom of the bucket with a spatula, bring the puree to a boil and cook for another 2 minutes - Fill the hemispheres hot, send in the cold - From frozen 12 hemispheres, we get 6 whole middles for future tangerines, store in the freezer before use Step 2 Mandarin mousse Ingredients (for 6 pcs of tangerines, d - 6 cm): 8 g - gelatin + 48 waters (I have Dr.oetker) 210 g - pure tangerine puree 90 g - white chocolate 90 g - cold cream from 33% dye at will - gelatin + water, set aside for 15 minutes - Beat cold cream slightly, set aside before use - Bring the puree to a boil, pour hot on chocolate, add gelatin, break through a blender - Cool to T- 33-35C, combine with half-offices cream - Ready mousse fill the forms, insert the fillings - middle, send in the cold - Frozen product to cover with icing Step 3 Mandarin glaze (can be prepared in advance) Ingredients: 145 g - pure tangerine puree 3 g - nH + 37 g of sugar 67 g - water 2 g - gelatin + 12 g of water - gelatin + water, set aside for hydration - Mix pectin with sugar - connect puree and water in the bucket, heat slightly (no more than 40 ° C), add sugar with a pectin - stirring, bring to a boil - After boiling, remove from heat, add gelatin, mix with a spatula - Film “Contact”, place in the refrigerator for the night - before use, heat the glaze in a water bath, pass through a sieve, working t- 34-35s - Cover the frozen product with glaze (or using a skewer, dip in the icing) Pleasant tasting ‼️ 🍊New Year's dessert "Senier Mandarin"🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Mandarin #IrinaLaCucina #SenierMandarin #Десерт #СеньерМандарин #новогодний #instagramirina #instagramirinaLaCucina

👇RECIPE👇: Step 1 Tangerine filling - middle Ingredients (for 12 hemispheres, D - 4 cm): 210 g - pure tangerine puree 15 g - sugar (1) 2 g - nH + 5 sugar (2) - pierce the mandarins with a blender, pass through a sieve, measure 210 g and add sugar (1), slightly warm t- 35-40s - Sugar (2) thoroughly mix with nH pectin and “rain” pour into warm puree - stirring along the bottom of the bucket with a spatula, bring the puree to a boil and cook for another 2 minutes - Fill the hemispheres hot, send in the cold - From frozen 12 hemispheres, we get 6 whole middles for future tangerines, store in the freezer before use Step 2 Mandarin mousse Ingredients (for 6 pcs of tangerines, d - 6 cm): 8 g - gelatin + 48 waters (I have Dr.oetker) 210 g - pure tangerine puree 90 g - white chocolate 90 g - cold cream from 33% dye at will - gelatin + water, set aside for 15 minutes - Beat cold cream slightly, set aside before use - Bring the puree to a boil, pour hot on chocolate, add gelatin, break through a blender - Cool to T- 33-35C, combine with half-offices cream - Ready mousse fill the forms, insert the fillings - middle, send in the cold - Frozen product to cover with icing Step 3 Mandarin glaze (can be prepared in advance) Ingredients: 145 g - pure tangerine puree 3 g - nH + 37 g of sugar 67 g - water 2 g - gelatin + 12 g of water - gelatin + water, set aside for hydration - Mix pectin with sugar - connect puree and water in the bucket, heat slightly (no more than 40 ° C), add sugar with a pectin - stirring, bring to a boil - After boiling, remove from heat, add gelatin, mix with a spatula - Film “Contact”, place in the refrigerator for the night - before use, heat the glaze in a water bath, pass through a sieve, working t- 34-35s - Cover the frozen product with glaze (or using a skewer, dip in the icing) Pleasant tasting ‼️ 🍊New Year's dessert "Senier Mandarin"🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Mandarin #IrinaLaCucina #SenierMandarin #Десерт #СеньерМандарин #новогодний #instagramirina #instagramirinaLaCucina

👇RECIPE👇: Step 1 Tangerine filling - middle Ingredients (for 12 hemispheres, D - 4 cm): 210 g - pure tangerine puree 15 g - sugar (1) 2 g - nH + 5 sugar (2) - pierce the mandarins with a blender, pass through a sieve, measure 210 g and add sugar (1), slightly warm t- 35-40s - Sugar (2) thoroughly mix with nH pectin and “rain” pour into warm puree - stirring along the bottom of the bucket with a spatula, bring the puree to a boil and cook for another 2 minutes - Fill the hemispheres hot, send in the cold - From frozen 12 hemispheres, we get 6 whole middles for future tangerines, store in the freezer before use Step 2 Mandarin mousse Ingredients (for 6 pcs of tangerines, d - 6 cm): 8 g - gelatin + 48 waters (I have Dr.oetker) 210 g - pure tangerine puree 90 g - white chocolate 90 g - cold cream from 33% dye at will - gelatin + water, set aside for 15 minutes - Beat cold cream slightly, set aside before use - Bring the puree to a boil, pour hot on chocolate, add gelatin, break through a blender - Cool to T- 33-35C, combine with half-offices cream - Ready mousse fill the forms, insert the fillings - middle, send in the cold - Frozen product to cover with icing Step 3 Mandarin glaze (can be prepared in advance) Ingredients: 145 g - pure tangerine puree 3 g - nH + 37 g of sugar 67 g - water 2 g - gelatin + 12 g of water - gelatin + water, set aside for hydration - Mix pectin with sugar - connect puree and water in the bucket, heat slightly (no more than 40 ° C), add sugar with a pectin - stirring, bring to a boil - After boiling, remove from heat, add gelatin, mix with a spatula - Film “Contact”, place in the refrigerator for the night - before use, heat the glaze in a water bath, pass through a sieve, working t- 34-35s - Cover the frozen product with glaze (or using a skewer, dip in the icing) Pleasant tasting ‼️ 🍊New Year's dessert "Senier Mandarin"🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Mandarin #IrinaLaCucina #SenierMandarin #Десерт #СеньерМандарин #новогодний #instagramirina #instagramirinaLaCucina

👇RECIPE👇: Step 1 Tangerine filling - middle Ingredients (for 12 hemispheres, D - 4 cm): 210 g - pure tangerine puree 15 g - sugar (1) 2 g - nH + 5 sugar (2) - pierce the mandarins with a blender, pass through a sieve, measure 210 g and add sugar (1), slightly warm t- 35-40s - Sugar (2) thoroughly mix with nH pectin and “rain” pour into warm puree - stirring along the bottom of the bucket with a spatula, bring the puree to a boil and cook for another 2 minutes - Fill the hemispheres hot, send in the cold - From frozen 12 hemispheres, we get 6 whole middles for future tangerines, store in the freezer before use Step 2 Mandarin mousse Ingredients (for 6 pcs of tangerines, d - 6 cm): 8 g - gelatin + 48 waters (I have Dr.oetker) 210 g - pure tangerine puree 90 g - white chocolate 90 g - cold cream from 33% dye at will - gelatin + water, set aside for 15 minutes - Beat cold cream slightly, set aside before use - Bring the puree to a boil, pour hot on chocolate, add gelatin, break through a blender - Cool to T- 33-35C, combine with half-offices cream - Ready mousse fill the forms, insert the fillings - middle, send in the cold - Frozen product to cover with icing Step 3 Mandarin glaze (can be prepared in advance) Ingredients: 145 g - pure tangerine puree 3 g - nH + 37 g of sugar 67 g - water 2 g - gelatin + 12 g of water - gelatin + water, set aside for hydration - Mix pectin with sugar - connect puree and water in the bucket, heat slightly (no more than 40 ° C), add sugar with a pectin - stirring, bring to a boil - After boiling, remove from heat, add gelatin, mix with a spatula - Film “Contact”, place in the refrigerator for the night - before use, heat the glaze in a water bath, pass through a sieve, working t- 34-35s - Cover the frozen product with glaze (or using a skewer, dip in the icing) Pleasant tasting ‼️ 🍊New Year's dessert "Senier Mandarin"🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Mandarin #IrinaLaCucina #SenierMandarin #Десерт #СеньерМандарин #новогодний #instagramirina #instagramirinaLaCucina

На много лучше чем у других мастеров. Вы молодец !

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (GLUTEN FREE) INGREDIENTS (for 1 dessert, d - 10 cm): 50 g - milk chocolate 50 g - butter, 82% 1 dec. l - instant coffee 30 g - sugar 50 g - eggs - melt chocolate + butter + coffee, stir until smooth - beat eggs + sugar into a thick, fluffy, white mass - add chocolate mixture to the egg mixture, mix gently with a spatula - pour the dough into a metal frame (the bottom is wrapped in foil) 17x17 cm - bake at t - 180C, 15 minutes - cut 4 mini cakes d - 8 cm from the cooled sponge cake, wrap in film, store in the refrigerator until use STEP 2 PISTACHIO GANACHE INGREDIENTS: 180 g - cream from 33% ½ tbsp. - pistachio 240 g - white chocolate pinch of salt - cream + pistachios in a ladle, bring to the first boil - remove from heat, puree with a blender until the pistachios are chopped - pour hot over chocolate, add salt, mix thoroughly with a spatula - film “in contact”, cold 2 hours - before use, lightly beat with a mixer (if the ganache is very thick, you can add 100 g of semi-whipped cream and mix with a spatula) - put the finished GANACHE into a pastry bag - assemble the dessert, sprinkle the top with chopped pistachios HAPPY TASTING‼️ 💚 PISTACHIO DESSERT (GLUTEN FREE)🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Pistachio #IrinaLaCucina #GlutenFree #Фисташковый #десерт #БезГлютена #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (GLUTEN FREE) INGREDIENTS (for 1 dessert, d - 10 cm): 50 g - milk chocolate 50 g - butter, 82% 1 dec. l - instant coffee 30 g - sugar 50 g - eggs - melt chocolate + butter + coffee, stir until smooth - beat eggs + sugar into a thick, fluffy, white mass - add chocolate mixture to the egg mixture, mix gently with a spatula - pour the dough into a metal frame (the bottom is wrapped in foil) 17x17 cm - bake at t - 180C, 15 minutes - cut 4 mini cakes d - 8 cm from the cooled sponge cake, wrap in film, store in the refrigerator until use STEP 2 PISTACHIO GANACHE INGREDIENTS: 180 g - cream from 33% ½ tbsp. - pistachio 240 g - white chocolate pinch of salt - cream + pistachios in a ladle, bring to the first boil - remove from heat, puree with a blender until the pistachios are chopped - pour hot over chocolate, add salt, mix thoroughly with a spatula - film “in contact”, cold 2 hours - before use, lightly beat with a mixer (if the ganache is very thick, you can add 100 g of semi-whipped cream and mix with a spatula) - put the finished GANACHE into a pastry bag - assemble the dessert, sprinkle the top with chopped pistachios HAPPY TASTING‼️ 💚 PISTACHIO DESSERT (GLUTEN FREE)🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Pistachio #IrinaLaCucina #GlutenFree #Фисташковый #десерт #БезГлютена #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (GLUTEN FREE) INGREDIENTS (for 1 dessert, d - 10 cm): 50 g - milk chocolate 50 g - butter, 82% 1 dec. l - instant coffee 30 g - sugar 50 g - eggs - melt chocolate + butter + coffee, stir until smooth - beat eggs + sugar into a thick, fluffy, white mass - add chocolate mixture to the egg mixture, mix gently with a spatula - pour the dough into a metal frame (the bottom is wrapped in foil) 17x17 cm - bake at t - 180C, 15 minutes - cut 4 mini cakes d - 8 cm from the cooled sponge cake, wrap in film, store in the refrigerator until use STEP 2 PISTACHIO GANACHE INGREDIENTS: 180 g - cream from 33% ½ tbsp. - pistachio 240 g - white chocolate pinch of salt - cream + pistachios in a ladle, bring to the first boil - remove from heat, puree with a blender until the pistachios are chopped - pour hot over chocolate, add salt, mix thoroughly with a spatula - film “in contact”, cold 2 hours - before use, lightly beat with a mixer (if the ganache is very thick, you can add 100 g of semi-whipped cream and mix with a spatula) - put the finished GANACHE into a pastry bag - assemble the dessert, sprinkle the top with chopped pistachios HAPPY TASTING‼️ 💚 PISTACHIO DESSERT (GLUTEN FREE)🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Pistachio #IrinaLaCucina #GlutenFree #Фисташковый #десерт #БезГлютена #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (GLUTEN FREE) INGREDIENTS (for 1 dessert, d - 10 cm): 50 g - milk chocolate 50 g - butter, 82% 1 dec. l - instant coffee 30 g - sugar 50 g - eggs - melt chocolate + butter + coffee, stir until smooth - beat eggs + sugar into a thick, fluffy, white mass - add chocolate mixture to the egg mixture, mix gently with a spatula - pour the dough into a metal frame (the bottom is wrapped in foil) 17x17 cm - bake at t - 180C, 15 minutes - cut 4 mini cakes d - 8 cm from the cooled sponge cake, wrap in film, store in the refrigerator until use STEP 2 PISTACHIO GANACHE INGREDIENTS: 180 g - cream from 33% ½ tbsp. - pistachio 240 g - white chocolate pinch of salt - cream + pistachios in a ladle, bring to the first boil - remove from heat, puree with a blender until the pistachios are chopped - pour hot over chocolate, add salt, mix thoroughly with a spatula - film “in contact”, cold 2 hours - before use, lightly beat with a mixer (if the ganache is very thick, you can add 100 g of semi-whipped cream and mix with a spatula) - put the finished GANACHE into a pastry bag - assemble the dessert, sprinkle the top with chopped pistachios HAPPY TASTING‼️ 💚 PISTACHIO DESSERT (GLUTEN FREE)🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Pistachio #IrinaLaCucina #GlutenFree #Фисташковый #десерт #БезГлютена #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (GLUTEN FREE) INGREDIENTS (for 1 dessert, d - 10 cm): 50 g - milk chocolate 50 g - butter, 82% 1 dec. l - instant coffee 30 g - sugar 50 g - eggs - melt chocolate + butter + coffee, stir until smooth - beat eggs + sugar into a thick, fluffy, white mass - add chocolate mixture to the egg mixture, mix gently with a spatula - pour the dough into a metal frame (the bottom is wrapped in foil) 17x17 cm - bake at t - 180C, 15 minutes - cut 4 mini cakes d - 8 cm from the cooled sponge cake, wrap in film, store in the refrigerator until use STEP 2 PISTACHIO GANACHE INGREDIENTS: 180 g - cream from 33% ½ tbsp. - pistachio 240 g - white chocolate pinch of salt - cream + pistachios in a ladle, bring to the first boil - remove from heat, puree with a blender until the pistachios are chopped - pour hot over chocolate, add salt, mix thoroughly with a spatula - film “in contact”, cold 2 hours - before use, lightly beat with a mixer (if the ganache is very thick, you can add 100 g of semi-whipped cream and mix with a spatula) - put the finished GANACHE into a pastry bag - assemble the dessert, sprinkle the top with chopped pistachios HAPPY TASTING‼️ 💚 PISTACHIO DESSERT (GLUTEN FREE)🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Pistachio #IrinaLaCucina #GlutenFree #Фисташковый #десерт #БезГлютена #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (GLUTEN FREE) INGREDIENTS (for 1 dessert, d - 10 cm): 50 g - milk chocolate 50 g - butter, 82% 1 dec. l - instant coffee 30 g - sugar 50 g - eggs - melt chocolate + butter + coffee, stir until smooth - beat eggs + sugar into a thick, fluffy, white mass - add chocolate mixture to the egg mixture, mix gently with a spatula - pour the dough into a metal frame (the bottom is wrapped in foil) 17x17 cm - bake at t - 180C, 15 minutes - cut 4 mini cakes d - 8 cm from the cooled sponge cake, wrap in film, store in the refrigerator until use STEP 2 PISTACHIO GANACHE INGREDIENTS: 180 g - cream from 33% ½ tbsp. - pistachio 240 g - white chocolate pinch of salt - cream + pistachios in a ladle, bring to the first boil - remove from heat, puree with a blender until the pistachios are chopped - pour hot over chocolate, add salt, mix thoroughly with a spatula - film “in contact”, cold 2 hours - before use, lightly beat with a mixer (if the ganache is very thick, you can add 100 g of semi-whipped cream and mix with a spatula) - put the finished GANACHE into a pastry bag - assemble the dessert, sprinkle the top with chopped pistachios HAPPY TASTING‼️ 💚 PISTACHIO DESSERT (GLUTEN FREE)🔥UA-cam / Pinterest: IRINA LA CUCINA #Dessert #Pistachio #IrinaLaCucina #GlutenFree #Фисташковый #десерт #БезГлютена #instagramirina #instagramirinaLaCucina

❤❤❤

Люблю такой торт. Спасибо за подробный рецепт...

Very nice 🎉😊

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (can be prepared 1 - 2 days in advance) INGREDIENTS (for frame 16X16 cm): 100 g - flour 2 pcs - large eggs 120 g - sugar 18 g - cocoa powder 67 g - vegetable oil (odorless) 50 g - water 3 g - baking powder - lightly beat the eggs with ½ sugar (i.e. 60 g), set aside - collect in a ladle: water + 60 g sugar + butter + cocoa, bring to a boil - pour the hot mixture into the eggs beaten with sugar, mix with a mixer - sift flour + baking powder, mix with a mixer - pour the dough into a 16x16 cm frame (the bottom is wrapped in foil) - bake at t - 170C, 25 - 30 minutes, until the skewer is dry (do not overdry, there may be slightly damp crumbs on the skewer) - wrap the finished biscuit in film and refrigerate until used - before assembling, cut the biscuit on all sides to 0.5 - 0.7 cm, thickness 1.8 - 2 cm STEP 2 CREAM - SOUFFLE INGREDIENTS: 8 g - gelatin 200 Bloom + 48 g water 143 g - butter 82% 107 g - condensed milk (good quality) 150 g - egg whites 261 g - sugar + 89 g water 1/4 tsp - citric acid 2 tsp vanilla extract - gelatin + water, set aside for 15 - 20 minutes for hydration, dissolve in a water bath or microwave before use (approximately t - 65C) - beat the butter until white, add condensed milk and vanilla extract, beat with a mixer, set aside - boil syrup from sugar and water until t - 121C (if you don’t have a thermometer, then boil the syrup for 4 minutes, add citric acid and cook for another 3 minutes. Check: put a glass of cold water next to it, drop a drop of syrup into the water and try to roll a ball with your fingers. A ball is formed, which means the syrup is ready. Cook over medium heat, do not stir) - when the syrup is cooked for the first 4 minutes, we begin to beat the whites, pour in the hot syrup, beat, pour in the dissolved gelatin and continue to beat until a flexible “bird’s beak”, by this time the meringue should have cooled - add butter + condensed milk portionwise to the cooled meringue, beat at medium mixer speed until smooth STEP 3 ASSEMBLY - place the prepared CHOCOLATE BISCUIT on the bottom of the 16X16 cm frame (the bottom is covered with film) - distribute the CREAM - SOUFFLE, refrigerate for 1 - 2 hours (cover the top of the frame with film) - cover with CHOCOLATE GLAZE (not hot) - refrigerate for 4 - 6 hours CHOCOLATE GLAZE INGREDIENTS: 150 g - dark chocolate from 70% 40 g - vegetable oil (odorless) - melt chocolate + butter, mix thoroughly until smooth, cool HAPPY TASTING‼️ 🕊CAKE - SOUFFLE “BIRD'S MILK”🔥UA-cam / Pinterest: IRINA LA CUCINA #Souffle #Cake #IrinaLaCucina #BirdsMilk #Birds #Milk #Торт #суфле #ПтичьеМолоко #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (can be prepared 1 - 2 days in advance) INGREDIENTS (for frame 16X16 cm): 100 g - flour 2 pcs - large eggs 120 g - sugar 18 g - cocoa powder 67 g - vegetable oil (odorless) 50 g - water 3 g - baking powder - lightly beat the eggs with ½ sugar (i.e. 60 g), set aside - collect in a ladle: water + 60 g sugar + butter + cocoa, bring to a boil - pour the hot mixture into the eggs beaten with sugar, mix with a mixer - sift flour + baking powder, mix with a mixer - pour the dough into a 16x16 cm frame (the bottom is wrapped in foil) - bake at t - 170C, 25 - 30 minutes, until the skewer is dry (do not overdry, there may be slightly damp crumbs on the skewer) - wrap the finished biscuit in film and refrigerate until used - before assembling, cut the biscuit on all sides to 0.5 - 0.7 cm, thickness 1.8 - 2 cm STEP 2 CREAM - SOUFFLE INGREDIENTS: 8 g - gelatin 200 Bloom + 48 g water 143 g - butter 82% 107 g - condensed milk (good quality) 150 g - egg whites 261 g - sugar + 89 g water 1/4 tsp - citric acid 2 tsp vanilla extract - gelatin + water, set aside for 15 - 20 minutes for hydration, dissolve in a water bath or microwave before use (approximately t - 65C) - beat the butter until white, add condensed milk and vanilla extract, beat with a mixer, set aside - boil syrup from sugar and water until t - 121C (if you don’t have a thermometer, then boil the syrup for 4 minutes, add citric acid and cook for another 3 minutes. Check: put a glass of cold water next to it, drop a drop of syrup into the water and try to roll a ball with your fingers. A ball is formed, which means the syrup is ready. Cook over medium heat, do not stir) - when the syrup is cooked for the first 4 minutes, we begin to beat the whites, pour in the hot syrup, beat, pour in the dissolved gelatin and continue to beat until a flexible “bird’s beak”, by this time the meringue should have cooled - add butter + condensed milk portionwise to the cooled meringue, beat at medium mixer speed until smooth STEP 3 ASSEMBLY - place the prepared CHOCOLATE BISCUIT on the bottom of the 16X16 cm frame (the bottom is covered with film) - distribute the CREAM - SOUFFLE, refrigerate for 1 - 2 hours (cover the top of the frame with film) - cover with CHOCOLATE GLAZE (not hot) - refrigerate for 4 - 6 hours CHOCOLATE GLAZE INGREDIENTS: 150 g - dark chocolate from 70% 40 g - vegetable oil (odorless) - melt chocolate + butter, mix thoroughly until smooth, cool HAPPY TASTING‼️ 🕊CAKE - SOUFFLE “BIRD'S MILK”🔥UA-cam / Pinterest: IRINA LA CUCINA #Souffle #Cake #IrinaLaCucina #BirdsMilk #Birds #Milk #Торт #суфле #ПтичьеМолоко #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (can be prepared 1 - 2 days in advance) INGREDIENTS (for frame 16X16 cm): 100 g - flour 2 pcs - large eggs 120 g - sugar 18 g - cocoa powder 67 g - vegetable oil (odorless) 50 g - water 3 g - baking powder - lightly beat the eggs with ½ sugar (i.e. 60 g), set aside - collect in a ladle: water + 60 g sugar + butter + cocoa, bring to a boil - pour the hot mixture into the eggs beaten with sugar, mix with a mixer - sift flour + baking powder, mix with a mixer - pour the dough into a 16x16 cm frame (the bottom is wrapped in foil) - bake at t - 170C, 25 - 30 minutes, until the skewer is dry (do not overdry, there may be slightly damp crumbs on the skewer) - wrap the finished biscuit in film and refrigerate until used - before assembling, cut the biscuit on all sides to 0.5 - 0.7 cm, thickness 1.8 - 2 cm STEP 2 CREAM - SOUFFLE INGREDIENTS: 8 g - gelatin 200 Bloom + 48 g water 143 g - butter 82% 107 g - condensed milk (good quality) 150 g - egg whites 261 g - sugar + 89 g water 1/4 tsp - citric acid 2 tsp vanilla extract - gelatin + water, set aside for 15 - 20 minutes for hydration, dissolve in a water bath or microwave before use (approximately t - 65C) - beat the butter until white, add condensed milk and vanilla extract, beat with a mixer, set aside - boil syrup from sugar and water until t - 121C (if you don’t have a thermometer, then boil the syrup for 4 minutes, add citric acid and cook for another 3 minutes. Check: put a glass of cold water next to it, drop a drop of syrup into the water and try to roll a ball with your fingers. A ball is formed, which means the syrup is ready. Cook over medium heat, do not stir) - when the syrup is cooked for the first 4 minutes, we begin to beat the whites, pour in the hot syrup, beat, pour in the dissolved gelatin and continue to beat until a flexible “bird’s beak”, by this time the meringue should have cooled - add butter + condensed milk portionwise to the cooled meringue, beat at medium mixer speed until smooth STEP 3 ASSEMBLY - place the prepared CHOCOLATE BISCUIT on the bottom of the 16X16 cm frame (the bottom is covered with film) - distribute the CREAM - SOUFFLE, refrigerate for 1 - 2 hours (cover the top of the frame with film) - cover with CHOCOLATE GLAZE (not hot) - refrigerate for 4 - 6 hours CHOCOLATE GLAZE INGREDIENTS: 150 g - dark chocolate from 70% 40 g - vegetable oil (odorless) - melt chocolate + butter, mix thoroughly until smooth, cool HAPPY TASTING‼️ 🕊CAKE - SOUFFLE “BIRD'S MILK”🔥UA-cam / Pinterest: IRINA LA CUCINA #Souffle #Cake #IrinaLaCucina #BirdsMilk #Birds #Milk #Торт #суфле #ПтичьеМолоко #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (can be prepared 1 - 2 days in advance) INGREDIENTS (for frame 16X16 cm): 100 g - flour 2 pcs - large eggs 120 g - sugar 18 g - cocoa powder 67 g - vegetable oil (odorless) 50 g - water 3 g - baking powder - lightly beat the eggs with ½ sugar (i.e. 60 g), set aside - collect in a ladle: water + 60 g sugar + butter + cocoa, bring to a boil - pour the hot mixture into the eggs beaten with sugar, mix with a mixer - sift flour + baking powder, mix with a mixer - pour the dough into a 16x16 cm frame (the bottom is wrapped in foil) - bake at t - 170C, 25 - 30 minutes, until the skewer is dry (do not overdry, there may be slightly damp crumbs on the skewer) - wrap the finished biscuit in film and refrigerate until used - before assembling, cut the biscuit on all sides to 0.5 - 0.7 cm, thickness 1.8 - 2 cm STEP 2 CREAM - SOUFFLE INGREDIENTS: 8 g - gelatin 200 Bloom + 48 g water 143 g - butter 82% 107 g - condensed milk (good quality) 150 g - egg whites 261 g - sugar + 89 g water 1/4 tsp - citric acid 2 tsp vanilla extract - gelatin + water, set aside for 15 - 20 minutes for hydration, dissolve in a water bath or microwave before use (approximately t - 65C) - beat the butter until white, add condensed milk and vanilla extract, beat with a mixer, set aside - boil syrup from sugar and water until t - 121C (if you don’t have a thermometer, then boil the syrup for 4 minutes, add citric acid and cook for another 3 minutes. Check: put a glass of cold water next to it, drop a drop of syrup into the water and try to roll a ball with your fingers. A ball is formed, which means the syrup is ready. Cook over medium heat, do not stir) - when the syrup is cooked for the first 4 minutes, we begin to beat the whites, pour in the hot syrup, beat, pour in the dissolved gelatin and continue to beat until a flexible “bird’s beak”, by this time the meringue should have cooled - add butter + condensed milk portionwise to the cooled meringue, beat at medium mixer speed until smooth STEP 3 ASSEMBLY - place the prepared CHOCOLATE BISCUIT on the bottom of the 16X16 cm frame (the bottom is covered with film) - distribute the CREAM - SOUFFLE, refrigerate for 1 - 2 hours (cover the top of the frame with film) - cover with CHOCOLATE GLAZE (not hot) - refrigerate for 4 - 6 hours CHOCOLATE GLAZE INGREDIENTS: 150 g - dark chocolate from 70% 40 g - vegetable oil (odorless) - melt chocolate + butter, mix thoroughly until smooth, cool HAPPY TASTING‼️ 🕊CAKE - SOUFFLE “BIRD'S MILK”🔥UA-cam / Pinterest: IRINA LA CUCINA #Souffle #Cake #IrinaLaCucina #BirdsMilk #Birds #Milk #Торт #суфле #ПтичьеМолоко #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (can be prepared 1 - 2 days in advance) INGREDIENTS (for frame 16X16 cm): 100 g - flour 2 pcs - large eggs 120 g - sugar 18 g - cocoa powder 67 g - vegetable oil (odorless) 50 g - water 3 g - baking powder - lightly beat the eggs with ½ sugar (i.e. 60 g), set aside - collect in a ladle: water + 60 g sugar + butter + cocoa, bring to a boil - pour the hot mixture into the eggs beaten with sugar, mix with a mixer - sift flour + baking powder, mix with a mixer - pour the dough into a 16x16 cm frame (the bottom is wrapped in foil) - bake at t - 170C, 25 - 30 minutes, until the skewer is dry (do not overdry, there may be slightly damp crumbs on the skewer) - wrap the finished biscuit in film and refrigerate until used - before assembling, cut the biscuit on all sides to 0.5 - 0.7 cm, thickness 1.8 - 2 cm STEP 2 CREAM - SOUFFLE INGREDIENTS: 8 g - gelatin 200 Bloom + 48 g water 143 g - butter 82% 107 g - condensed milk (good quality) 150 g - egg whites 261 g - sugar + 89 g water 1/4 tsp - citric acid 2 tsp vanilla extract - gelatin + water, set aside for 15 - 20 minutes for hydration, dissolve in a water bath or microwave before use (approximately t - 65C) - beat the butter until white, add condensed milk and vanilla extract, beat with a mixer, set aside - boil syrup from sugar and water until t - 121C (if you don’t have a thermometer, then boil the syrup for 4 minutes, add citric acid and cook for another 3 minutes. Check: put a glass of cold water next to it, drop a drop of syrup into the water and try to roll a ball with your fingers. A ball is formed, which means the syrup is ready. Cook over medium heat, do not stir) - when the syrup is cooked for the first 4 minutes, we begin to beat the whites, pour in the hot syrup, beat, pour in the dissolved gelatin and continue to beat until a flexible “bird’s beak”, by this time the meringue should have cooled - add butter + condensed milk portionwise to the cooled meringue, beat at medium mixer speed until smooth STEP 3 ASSEMBLY - place the prepared CHOCOLATE BISCUIT on the bottom of the 16X16 cm frame (the bottom is covered with film) - distribute the CREAM - SOUFFLE, refrigerate for 1 - 2 hours (cover the top of the frame with film) - cover with CHOCOLATE GLAZE (not hot) - refrigerate for 4 - 6 hours CHOCOLATE GLAZE INGREDIENTS: 150 g - dark chocolate from 70% 40 g - vegetable oil (odorless) - melt chocolate + butter, mix thoroughly until smooth, cool HAPPY TASTING‼️ 🕊CAKE - SOUFFLE “BIRD'S MILK”🔥UA-cam / Pinterest: IRINA LA CUCINA #Souffle #Cake #IrinaLaCucina #BirdsMilk #Birds #Milk #Торт #суфле #ПтичьеМолоко #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 CHOCOLATE BISCUIT (can be prepared 1 - 2 days in advance) INGREDIENTS (for frame 16X16 cm): 100 g - flour 2 pcs - large eggs 120 g - sugar 18 g - cocoa powder 67 g - vegetable oil (odorless) 50 g - water 3 g - baking powder - lightly beat the eggs with ½ sugar (i.e. 60 g), set aside - collect in a ladle: water + 60 g sugar + butter + cocoa, bring to a boil - pour the hot mixture into the eggs beaten with sugar, mix with a mixer - sift flour + baking powder, mix with a mixer - pour the dough into a 16x16 cm frame (the bottom is wrapped in foil) - bake at t - 170C, 25 - 30 minutes, until the skewer is dry (do not overdry, there may be slightly damp crumbs on the skewer) - wrap the finished biscuit in film and refrigerate until used - before assembling, cut the biscuit on all sides to 0.5 - 0.7 cm, thickness 1.8 - 2 cm STEP 2 CREAM - SOUFFLE INGREDIENTS: 8 g - gelatin 200 Bloom + 48 g water 143 g - butter 82% 107 g - condensed milk (good quality) 150 g - egg whites 261 g - sugar + 89 g water 1/4 tsp - citric acid 2 tsp vanilla extract - gelatin + water, set aside for 15 - 20 minutes for hydration, dissolve in a water bath or microwave before use (approximately t - 65C) - beat the butter until white, add condensed milk and vanilla extract, beat with a mixer, set aside - boil syrup from sugar and water until t - 121C (if you don’t have a thermometer, then boil the syrup for 4 minutes, add citric acid and cook for another 3 minutes. Check: put a glass of cold water next to it, drop a drop of syrup into the water and try to roll a ball with your fingers. A ball is formed, which means the syrup is ready. Cook over medium heat, do not stir) - when the syrup is cooked for the first 4 minutes, we begin to beat the whites, pour in the hot syrup, beat, pour in the dissolved gelatin and continue to beat until a flexible “bird’s beak”, by this time the meringue should have cooled - add butter + condensed milk portionwise to the cooled meringue, beat at medium mixer speed until smooth STEP 3 ASSEMBLY - place the prepared CHOCOLATE BISCUIT on the bottom of the 16X16 cm frame (the bottom is covered with film) - distribute the CREAM - SOUFFLE, refrigerate for 1 - 2 hours (cover the top of the frame with film) - cover with CHOCOLATE GLAZE (not hot) - refrigerate for 4 - 6 hours CHOCOLATE GLAZE INGREDIENTS: 150 g - dark chocolate from 70% 40 g - vegetable oil (odorless) - melt chocolate + butter, mix thoroughly until smooth, cool HAPPY TASTING‼️ 🕊CAKE - SOUFFLE “BIRD'S MILK”🔥UA-cam / Pinterest: IRINA LA CUCINA #Souffle #Cake #IrinaLaCucina #BirdsMilk #Birds #Milk #Торт #суфле #ПтичьеМолоко #instagramirina #instagramirinaLaCucina

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👇RECIPE👇: STEP 1 BUTTER CREAM INGREDIENTS: 200 g - butter 82%, t - room. 150 g - powdered sugar (adjust to your taste) 600 g - cream cheese, t - room. 1 tbsp. l - vanilla extract - beat the butter until white, add powdered sugar, beat well, add vanilla extract, beat - add cream cheese in portions, beat until smooth - store covered in film in the refrigerator until use - before assembling, divide the cream into 2 parts STEP 2 DOUGH “RED VELVET” INGREDIENTS (d - 19 cm): 65 g - wheat flour 40 g - almond flour 10 g - cocoa pinch of salt 115 g - proteins 35 g - sugar (1) 190 g - whole eggs 90 g - yolks 155 g - sugar (2) red dye SUPER RED - mix dry ingredients with a whisk - beat the whites with sugar (1) into a fluffy but flexible meringue (do not overbeat) - in a separate bowl (use a 2-2.5 liter capacity) beat the eggs, yolks, sugar (2) into a white mass - add coloring, continue beating until thick, fluffy mass, which will increase several times - sift the dry ingredients, mix gently with a whisk (spatula) - add meringue in portions, stirring gently with a whisk - divide the finished dough into 2 parts - bake one at a time on a standard baking sheet with parchment (try to evenly distribute the dough throughout the thickness with a spatula, metal ruler), at t - 180C, until the top is dry, slightly springy (do not overdry) - Cover the finished cake with a new sheet of parchment, use a second baking sheet or large board to turn it over to the other side, remove the used parchment, cover with a clean sheet, top with a piece of film and cover with a towel. We do the same with the second portion of dough. STEP 3 ASSEMBLY - place a cylinder in the center of the cake base (I used a roll of border tape d - 6 cm, you can cut off part of the sleeve from the film, an even glass, a bottle, etc., wrapped in film or a piece of acetate) - evenly cover the cooled cakes with cold cream (leave one strip without cream, we will wrap it around the cylinder in the center of the cake), trim the dry edges, measure out strips of dough (I have a width of 7 cm) and begin to assemble, i.e. wrap around a cylinder - the first ring is a strip without cream, and then, in a circle, we wind the strips with the cream inward - secure the assembled cake with a split ring or a thick border tape with tape, send it to the refrigerator for stabilization, decorate according to your taste HAPPY TASTING‼️ 🎅🏻🌲CHRISTMAS “RED VELVET”🔥UA-cam / Pinterest: IRINA LA CUCINA #Christmas #Velvet #IrinaLaCucina #RedVelvet #Рождественский #КрасныйБархат #Новогодний #бархат #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 BUTTER CREAM INGREDIENTS: 200 g - butter 82%, t - room. 150 g - powdered sugar (adjust to your taste) 600 g - cream cheese, t - room. 1 tbsp. l - vanilla extract - beat the butter until white, add powdered sugar, beat well, add vanilla extract, beat - add cream cheese in portions, beat until smooth - store covered in film in the refrigerator until use - before assembling, divide the cream into 2 parts STEP 2 DOUGH “RED VELVET” INGREDIENTS (d - 19 cm): 65 g - wheat flour 40 g - almond flour 10 g - cocoa pinch of salt 115 g - proteins 35 g - sugar (1) 190 g - whole eggs 90 g - yolks 155 g - sugar (2) red dye SUPER RED - mix dry ingredients with a whisk - beat the whites with sugar (1) into a fluffy but flexible meringue (do not overbeat) - in a separate bowl (use a 2-2.5 liter capacity) beat the eggs, yolks, sugar (2) into a white mass - add coloring, continue beating until thick, fluffy mass, which will increase several times - sift the dry ingredients, mix gently with a whisk (spatula) - add meringue in portions, stirring gently with a whisk - divide the finished dough into 2 parts - bake one at a time on a standard baking sheet with parchment (try to evenly distribute the dough throughout the thickness with a spatula, metal ruler), at t - 180C, until the top is dry, slightly springy (do not overdry) - Cover the finished cake with a new sheet of parchment, use a second baking sheet or large board to turn it over to the other side, remove the used parchment, cover with a clean sheet, top with a piece of film and cover with a towel. We do the same with the second portion of dough. STEP 3 ASSEMBLY - place a cylinder in the center of the cake base (I used a roll of border tape d - 6 cm, you can cut off part of the sleeve from the film, an even glass, a bottle, etc., wrapped in film or a piece of acetate) - evenly cover the cooled cakes with cold cream (leave one strip without cream, we will wrap it around the cylinder in the center of the cake), trim the dry edges, measure out strips of dough (I have a width of 7 cm) and begin to assemble, i.e. wrap around a cylinder - the first ring is a strip without cream, and then, in a circle, we wind the strips with the cream inward - secure the assembled cake with a split ring or a thick border tape with tape, send it to the refrigerator for stabilization, decorate according to your taste HAPPY TASTING‼️ 🎅🏻🌲CHRISTMAS “RED VELVET”🔥UA-cam / Pinterest: IRINA LA CUCINA #Christmas #Velvet #IrinaLaCucina #RedVelvet #Рождественский #КрасныйБархат #Новогодний #бархат #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 BUTTER CREAM INGREDIENTS: 200 g - butter 82%, t - room. 150 g - powdered sugar (adjust to your taste) 600 g - cream cheese, t - room. 1 tbsp. l - vanilla extract - beat the butter until white, add powdered sugar, beat well, add vanilla extract, beat - add cream cheese in portions, beat until smooth - store covered in film in the refrigerator until use - before assembling, divide the cream into 2 parts STEP 2 DOUGH “RED VELVET” INGREDIENTS (d - 19 cm): 65 g - wheat flour 40 g - almond flour 10 g - cocoa pinch of salt 115 g - proteins 35 g - sugar (1) 190 g - whole eggs 90 g - yolks 155 g - sugar (2) red dye SUPER RED - mix dry ingredients with a whisk - beat the whites with sugar (1) into a fluffy but flexible meringue (do not overbeat) - in a separate bowl (use a 2-2.5 liter capacity) beat the eggs, yolks, sugar (2) into a white mass - add coloring, continue beating until thick, fluffy mass, which will increase several times - sift the dry ingredients, mix gently with a whisk (spatula) - add meringue in portions, stirring gently with a whisk - divide the finished dough into 2 parts - bake one at a time on a standard baking sheet with parchment (try to evenly distribute the dough throughout the thickness with a spatula, metal ruler), at t - 180C, until the top is dry, slightly springy (do not overdry) - Cover the finished cake with a new sheet of parchment, use a second baking sheet or large board to turn it over to the other side, remove the used parchment, cover with a clean sheet, top with a piece of film and cover with a towel. We do the same with the second portion of dough. STEP 3 ASSEMBLY - place a cylinder in the center of the cake base (I used a roll of border tape d - 6 cm, you can cut off part of the sleeve from the film, an even glass, a bottle, etc., wrapped in film or a piece of acetate) - evenly cover the cooled cakes with cold cream (leave one strip without cream, we will wrap it around the cylinder in the center of the cake), trim the dry edges, measure out strips of dough (I have a width of 7 cm) and begin to assemble, i.e. wrap around a cylinder - the first ring is a strip without cream, and then, in a circle, we wind the strips with the cream inward - secure the assembled cake with a split ring or a thick border tape with tape, send it to the refrigerator for stabilization, decorate according to your taste HAPPY TASTING‼️ 🎅🏻🌲CHRISTMAS “RED VELVET”🔥UA-cam / Pinterest: IRINA LA CUCINA #Christmas #Velvet #IrinaLaCucina #RedVelvet #Рождественский #КрасныйБархат #Новогодний #бархат #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 BUTTER CREAM INGREDIENTS: 200 g - butter 82%, t - room. 150 g - powdered sugar (adjust to your taste) 600 g - cream cheese, t - room. 1 tbsp. l - vanilla extract - beat the butter until white, add powdered sugar, beat well, add vanilla extract, beat - add cream cheese in portions, beat until smooth - store covered in film in the refrigerator until use - before assembling, divide the cream into 2 parts STEP 2 DOUGH “RED VELVET” INGREDIENTS (d - 19 cm): 65 g - wheat flour 40 g - almond flour 10 g - cocoa pinch of salt 115 g - proteins 35 g - sugar (1) 190 g - whole eggs 90 g - yolks 155 g - sugar (2) red dye SUPER RED - mix dry ingredients with a whisk - beat the whites with sugar (1) into a fluffy but flexible meringue (do not overbeat) - in a separate bowl (use a 2-2.5 liter capacity) beat the eggs, yolks, sugar (2) into a white mass - add coloring, continue beating until thick, fluffy mass, which will increase several times - sift the dry ingredients, mix gently with a whisk (spatula) - add meringue in portions, stirring gently with a whisk - divide the finished dough into 2 parts - bake one at a time on a standard baking sheet with parchment (try to evenly distribute the dough throughout the thickness with a spatula, metal ruler), at t - 180C, until the top is dry, slightly springy (do not overdry) - Cover the finished cake with a new sheet of parchment, use a second baking sheet or large board to turn it over to the other side, remove the used parchment, cover with a clean sheet, top with a piece of film and cover with a towel. We do the same with the second portion of dough. STEP 3 ASSEMBLY - place a cylinder in the center of the cake base (I used a roll of border tape d - 6 cm, you can cut off part of the sleeve from the film, an even glass, a bottle, etc., wrapped in film or a piece of acetate) - evenly cover the cooled cakes with cold cream (leave one strip without cream, we will wrap it around the cylinder in the center of the cake), trim the dry edges, measure out strips of dough (I have a width of 7 cm) and begin to assemble, i.e. wrap around a cylinder - the first ring is a strip without cream, and then, in a circle, we wind the strips with the cream inward - secure the assembled cake with a split ring or a thick border tape with tape, send it to the refrigerator for stabilization, decorate according to your taste HAPPY TASTING‼️ 🎅🏻🌲CHRISTMAS “RED VELVET”🔥UA-cam / Pinterest: IRINA LA CUCINA #Christmas #Velvet #IrinaLaCucina #RedVelvet #Рождественский #КрасныйБархат #Новогодний #бархат #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 BUTTER CREAM INGREDIENTS: 200 g - butter 82%, t - room. 150 g - powdered sugar (adjust to your taste) 600 g - cream cheese, t - room. 1 tbsp. l - vanilla extract - beat the butter until white, add powdered sugar, beat well, add vanilla extract, beat - add cream cheese in portions, beat until smooth - store covered in film in the refrigerator until use - before assembling, divide the cream into 2 parts STEP 2 DOUGH “RED VELVET” INGREDIENTS (d - 19 cm): 65 g - wheat flour 40 g - almond flour 10 g - cocoa pinch of salt 115 g - proteins 35 g - sugar (1) 190 g - whole eggs 90 g - yolks 155 g - sugar (2) red dye SUPER RED - mix dry ingredients with a whisk - beat the whites with sugar (1) into a fluffy but flexible meringue (do not overbeat) - in a separate bowl (use a 2-2.5 liter capacity) beat the eggs, yolks, sugar (2) into a white mass - add coloring, continue beating until thick, fluffy mass, which will increase several times - sift the dry ingredients, mix gently with a whisk (spatula) - add meringue in portions, stirring gently with a whisk - divide the finished dough into 2 parts - bake one at a time on a standard baking sheet with parchment (try to evenly distribute the dough throughout the thickness with a spatula, metal ruler), at t - 180C, until the top is dry, slightly springy (do not overdry) - Cover the finished cake with a new sheet of parchment, use a second baking sheet or large board to turn it over to the other side, remove the used parchment, cover with a clean sheet, top with a piece of film and cover with a towel. We do the same with the second portion of dough. STEP 3 ASSEMBLY - place a cylinder in the center of the cake base (I used a roll of border tape d - 6 cm, you can cut off part of the sleeve from the film, an even glass, a bottle, etc., wrapped in film or a piece of acetate) - evenly cover the cooled cakes with cold cream (leave one strip without cream, we will wrap it around the cylinder in the center of the cake), trim the dry edges, measure out strips of dough (I have a width of 7 cm) and begin to assemble, i.e. wrap around a cylinder - the first ring is a strip without cream, and then, in a circle, we wind the strips with the cream inward - secure the assembled cake with a split ring or a thick border tape with tape, send it to the refrigerator for stabilization, decorate according to your taste HAPPY TASTING‼️ 🎅🏻🌲CHRISTMAS “RED VELVET”🔥UA-cam / Pinterest: IRINA LA CUCINA #Christmas #Velvet #IrinaLaCucina #RedVelvet #Рождественский #КрасныйБархат #Новогодний #бархат #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 BUTTER CREAM INGREDIENTS: 200 g - butter 82%, t - room. 150 g - powdered sugar (adjust to your taste) 600 g - cream cheese, t - room. 1 tbsp. l - vanilla extract - beat the butter until white, add powdered sugar, beat well, add vanilla extract, beat - add cream cheese in portions, beat until smooth - store covered in film in the refrigerator until use - before assembling, divide the cream into 2 parts STEP 2 DOUGH “RED VELVET” INGREDIENTS (d - 19 cm): 65 g - wheat flour 40 g - almond flour 10 g - cocoa pinch of salt 115 g - proteins 35 g - sugar (1) 190 g - whole eggs 90 g - yolks 155 g - sugar (2) red dye SUPER RED - mix dry ingredients with a whisk - beat the whites with sugar (1) into a fluffy but flexible meringue (do not overbeat) - in a separate bowl (use a 2-2.5 liter capacity) beat the eggs, yolks, sugar (2) into a white mass - add coloring, continue beating until thick, fluffy mass, which will increase several times - sift the dry ingredients, mix gently with a whisk (spatula) - add meringue in portions, stirring gently with a whisk - divide the finished dough into 2 parts - bake one at a time on a standard baking sheet with parchment (try to evenly distribute the dough throughout the thickness with a spatula, metal ruler), at t - 180C, until the top is dry, slightly springy (do not overdry) - Cover the finished cake with a new sheet of parchment, use a second baking sheet or large board to turn it over to the other side, remove the used parchment, cover with a clean sheet, top with a piece of film and cover with a towel. We do the same with the second portion of dough. STEP 3 ASSEMBLY - place a cylinder in the center of the cake base (I used a roll of border tape d - 6 cm, you can cut off part of the sleeve from the film, an even glass, a bottle, etc., wrapped in film or a piece of acetate) - evenly cover the cooled cakes with cold cream (leave one strip without cream, we will wrap it around the cylinder in the center of the cake), trim the dry edges, measure out strips of dough (I have a width of 7 cm) and begin to assemble, i.e. wrap around a cylinder - the first ring is a strip without cream, and then, in a circle, we wind the strips with the cream inward - secure the assembled cake with a split ring or a thick border tape with tape, send it to the refrigerator for stabilization, decorate according to your taste HAPPY TASTING‼️ 🎅🏻🌲CHRISTMAS “RED VELVET”🔥UA-cam / Pinterest: IRINA LA CUCINA #Christmas #Velvet #IrinaLaCucina #RedVelvet #Рождественский #КрасныйБархат #Новогодний #бархат #Десерт #instagramirina #instagramirinaLaCucina

Woooow Merry Christmas for you 🌲You are unbelievable ‼️

❤❤❤SUPER AND DELICIOUS 🎉

👇RECIPE👇: STEP 1 PREPARATION (if there is no CONE shape) MATERIALS: 1 piece - guitar sheet 1 tsh - A4 sheet of thick paper (thin cardboard) clear tape high and narrow shape (below I’ll tell you which one and why) - roll up a “ball” of the required size from a guitar sheet (mine are d - 10 cm, h - 23 cm), cut off the lower unnecessary corners in a circle, along the edges and the top of the resulting CONE, secure with tape - do the same actions with a sheet of thick paper - Insert a CONE from a guitar sheet into a CONE made from thick paper. Now you can safely work with the form without fear that it will bend, etc. - next you need to select a high and narrow container, such that our CONE does not fall into it, but stands rigidly in it, but does not touch the bottom of the container (i.e. “hangs” in it). If you don’t have one, then a high-cut 1.75 liter bottle from COCA COLA will be perfect (don’t laugh, what to do...) STEP 2 CHOCOLATE CONE INGREDIENTS (d - 10 cm, h - 23 cm): 116 g - dark chocolate 70% 10 g - cocoa butter powder - melt the chocolate, cool slightly, add cocoa butter powder, mix thoroughly - pour half of the chocolate mixture into the prepared CONE, spread it over the mold with oblique movements, turn it over onto a wire rack (place the container underneath) and let the excess chocolate drip off for 3 - 4 minutes. Place the CONE evenly in the prepared container, put it in the cold for 15 - 20 minutes (the design is tall, fits well on the shelf of the refrigerator door) - lightly heat the remaining chocolate with cocoa butter (not hot!), pour the second layer into the mold - CONE, spread it over the mold with oblique movements. Invert onto a wire rack and allow excess chocolate mixture to drip off. - place straight in the container, put in the refrigerator until use (at least 30 minutes) STEP 3 FILLING INGREDIENTS: 76 g - milk chocolate 152 g - white chocolate 179 g - Nutella (see below for homemade Nutella recipe) a pinch of coarse salt 143 g + 50 g (for decoration) + 70 g hazelnuts (if you make Nutella yourself) - assorted roasted hazelnuts, almonds and salted pistachios (in any proportion) - roast hazelnuts and almonds in the oven at t - 170C, 15 - 20 minutes, peel the hazelnuts - melt the chocolate and Nutella mixture, stir until smooth - add 143 g of nuts, mix - fill the CONE with the cooled (not hot!) FILLING, place evenly in the container, lightly tap on the table, place in the refrigerator for 1 hour - melt the remaining chocolate, (not hot!) pour onto the top of the FILLING, distribute evenly using inclined movements (this is the bottom of our future TREE), place evenly in a container, put in the refrigerator for 2 hours HOMEMADE NUTELLA INGREDIENTS (for this recipe): 70 g - hazelnuts 54 g - milk chocolate 30 g - powdered sugar 1 tbsp. l - cocoa powder (with top) pinch of salt 1 dec. l - odorless vegetable oil (can be nut, sesame, grape seed) ½ tsp - vanilla extract - fry the hazelnuts at t - 170C, 15 minutes, remove the husks - Grind intermittently to a smooth paste - add melted (but not hot) chocolate, powdered sugar, cocoa powder, salt, butter and vanilla extract, beat in a blender for 1 - 2 minutes, until smooth and homogeneous consistency STEP 4 CHOCOLATE STREUSEL (base for herringbone) INGREDIENTS: 50 g - cold butter 50 g - brown sugar 50 g - almond flour 50 g - wheat flour 10 g - cocoa powder pinch of salt - mix all ingredients in a blender, wrap in film, give the dough a square shape, refrigerate for 1 hour - rub the cold dough through the mesh (on parchment) - carefully combine the crumbs with a knife into a circle d - 18 cm - bake at t - 170C, 15 minutes, cool, carefully transfer to a cake base STEP 5 ASSEMBLY - holding the chocolate CONE with your hand, turn it over and carefully release it from the mold - squeeze a little melted chocolate into the center of the base (on the STREUSEL), install, lightly press (glue) the FIR-TREE, decorate to your liking HAPPY TASTING‼️ 🌲CHOCOLATE DESSERT “NEW YEAR’S SOUVENIR”🔥UA-cam / Pinterest: IRINA LA CUCINA #NewYear #Souvenir #IrinaLaCucina #Chocolate #Dessert #Сувенир #Новогодний #шоколад #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 PREPARATION (if there is no CONE shape) MATERIALS: 1 piece - guitar sheet 1 tsh - A4 sheet of thick paper (thin cardboard) clear tape high and narrow shape (below I’ll tell you which one and why) - roll up a “ball” of the required size from a guitar sheet (mine are d - 10 cm, h - 23 cm), cut off the lower unnecessary corners in a circle, along the edges and the top of the resulting CONE, secure with tape - do the same actions with a sheet of thick paper - Insert a CONE from a guitar sheet into a CONE made from thick paper. Now you can safely work with the form without fear that it will bend, etc. - next you need to select a high and narrow container, such that our CONE does not fall into it, but stands rigidly in it, but does not touch the bottom of the container (i.e. “hangs” in it). If you don’t have one, then a high-cut 1.75 liter bottle from COCA COLA will be perfect (don’t laugh, what to do...) STEP 2 CHOCOLATE CONE INGREDIENTS (d - 10 cm, h - 23 cm): 116 g - dark chocolate 70% 10 g - cocoa butter powder - melt the chocolate, cool slightly, add cocoa butter powder, mix thoroughly - pour half of the chocolate mixture into the prepared CONE, spread it over the mold with oblique movements, turn it over onto a wire rack (place the container underneath) and let the excess chocolate drip off for 3 - 4 minutes. Place the CONE evenly in the prepared container, put it in the cold for 15 - 20 minutes (the design is tall, fits well on the shelf of the refrigerator door) - lightly heat the remaining chocolate with cocoa butter (not hot!), pour the second layer into the mold - CONE, spread it over the mold with oblique movements. Invert onto a wire rack and allow excess chocolate mixture to drip off. - place straight in the container, put in the refrigerator until use (at least 30 minutes) STEP 3 FILLING INGREDIENTS: 76 g - milk chocolate 152 g - white chocolate 179 g - Nutella (see below for homemade Nutella recipe) a pinch of coarse salt 143 g + 50 g (for decoration) + 70 g hazelnuts (if you make Nutella yourself) - assorted roasted hazelnuts, almonds and salted pistachios (in any proportion) - roast hazelnuts and almonds in the oven at t - 170C, 15 - 20 minutes, peel the hazelnuts - melt the chocolate and Nutella mixture, stir until smooth - add 143 g of nuts, mix - fill the CONE with the cooled (not hot!) FILLING, place evenly in the container, lightly tap on the table, place in the refrigerator for 1 hour - melt the remaining chocolate, (not hot!) pour onto the top of the FILLING, distribute evenly using inclined movements (this is the bottom of our future TREE), place evenly in a container, put in the refrigerator for 2 hours HOMEMADE NUTELLA INGREDIENTS (for this recipe): 70 g - hazelnuts 54 g - milk chocolate 30 g - powdered sugar 1 tbsp. l - cocoa powder (with top) pinch of salt 1 dec. l - odorless vegetable oil (can be nut, sesame, grape seed) ½ tsp - vanilla extract - fry the hazelnuts at t - 170C, 15 minutes, remove the husks - Grind intermittently to a smooth paste - add melted (but not hot) chocolate, powdered sugar, cocoa powder, salt, butter and vanilla extract, beat in a blender for 1 - 2 minutes, until smooth and homogeneous consistency STEP 4 CHOCOLATE STREUSEL (base for herringbone) INGREDIENTS: 50 g - cold butter 50 g - brown sugar 50 g - almond flour 50 g - wheat flour 10 g - cocoa powder pinch of salt - mix all ingredients in a blender, wrap in film, give the dough a square shape, refrigerate for 1 hour - rub the cold dough through the mesh (on parchment) - carefully combine the crumbs with a knife into a circle d - 18 cm - bake at t - 170C, 15 minutes, cool, carefully transfer to a cake base STEP 5 ASSEMBLY - holding the chocolate CONE with your hand, turn it over and carefully release it from the mold - squeeze a little melted chocolate into the center of the base (on the STREUSEL), install, lightly press (glue) the FIR-TREE, decorate to your liking HAPPY TASTING‼️ 🌲CHOCOLATE DESSERT “NEW YEAR’S SOUVENIR”🔥UA-cam / Pinterest: IRINA LA CUCINA #NewYear #Souvenir #IrinaLaCucina #Chocolate #Dessert #Сувенир #Новогодний #шоколад #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 PREPARATION (if there is no CONE shape) MATERIALS: 1 piece - guitar sheet 1 tsh - A4 sheet of thick paper (thin cardboard) clear tape high and narrow shape (below I’ll tell you which one and why) - roll up a “ball” of the required size from a guitar sheet (mine are d - 10 cm, h - 23 cm), cut off the lower unnecessary corners in a circle, along the edges and the top of the resulting CONE, secure with tape - do the same actions with a sheet of thick paper - Insert a CONE from a guitar sheet into a CONE made from thick paper. Now you can safely work with the form without fear that it will bend, etc. - next you need to select a high and narrow container, such that our CONE does not fall into it, but stands rigidly in it, but does not touch the bottom of the container (i.e. “hangs” in it). If you don’t have one, then a high-cut 1.75 liter bottle from COCA COLA will be perfect (don’t laugh, what to do...) STEP 2 CHOCOLATE CONE INGREDIENTS (d - 10 cm, h - 23 cm): 116 g - dark chocolate 70% 10 g - cocoa butter powder - melt the chocolate, cool slightly, add cocoa butter powder, mix thoroughly - pour half of the chocolate mixture into the prepared CONE, spread it over the mold with oblique movements, turn it over onto a wire rack (place the container underneath) and let the excess chocolate drip off for 3 - 4 minutes. Place the CONE evenly in the prepared container, put it in the cold for 15 - 20 minutes (the design is tall, fits well on the shelf of the refrigerator door) - lightly heat the remaining chocolate with cocoa butter (not hot!), pour the second layer into the mold - CONE, spread it over the mold with oblique movements. Invert onto a wire rack and allow excess chocolate mixture to drip off. - place straight in the container, put in the refrigerator until use (at least 30 minutes) STEP 3 FILLING INGREDIENTS: 76 g - milk chocolate 152 g - white chocolate 179 g - Nutella (see below for homemade Nutella recipe) a pinch of coarse salt 143 g + 50 g (for decoration) + 70 g hazelnuts (if you make Nutella yourself) - assorted roasted hazelnuts, almonds and salted pistachios (in any proportion) - roast hazelnuts and almonds in the oven at t - 170C, 15 - 20 minutes, peel the hazelnuts - melt the chocolate and Nutella mixture, stir until smooth - add 143 g of nuts, mix - fill the CONE with the cooled (not hot!) FILLING, place evenly in the container, lightly tap on the table, place in the refrigerator for 1 hour - melt the remaining chocolate, (not hot!) pour onto the top of the FILLING, distribute evenly using inclined movements (this is the bottom of our future TREE), place evenly in a container, put in the refrigerator for 2 hours HOMEMADE NUTELLA INGREDIENTS (for this recipe): 70 g - hazelnuts 54 g - milk chocolate 30 g - powdered sugar 1 tbsp. l - cocoa powder (with top) pinch of salt 1 dec. l - odorless vegetable oil (can be nut, sesame, grape seed) ½ tsp - vanilla extract - fry the hazelnuts at t - 170C, 15 minutes, remove the husks - Grind intermittently to a smooth paste - add melted (but not hot) chocolate, powdered sugar, cocoa powder, salt, butter and vanilla extract, beat in a blender for 1 - 2 minutes, until smooth and homogeneous consistency STEP 4 CHOCOLATE STREUSEL (base for herringbone) INGREDIENTS: 50 g - cold butter 50 g - brown sugar 50 g - almond flour 50 g - wheat flour 10 g - cocoa powder pinch of salt - mix all ingredients in a blender, wrap in film, give the dough a square shape, refrigerate for 1 hour - rub the cold dough through the mesh (on parchment) - carefully combine the crumbs with a knife into a circle d - 18 cm - bake at t - 170C, 15 minutes, cool, carefully transfer to a cake base STEP 5 ASSEMBLY - holding the chocolate CONE with your hand, turn it over and carefully release it from the mold - squeeze a little melted chocolate into the center of the base (on the STREUSEL), install, lightly press (glue) the FIR-TREE, decorate to your liking HAPPY TASTING‼️ 🌲CHOCOLATE DESSERT “NEW YEAR’S SOUVENIR”🔥UA-cam / Pinterest: IRINA LA CUCINA #NewYear #Souvenir #IrinaLaCucina #Chocolate #Dessert #Сувенир #Новогодний #шоколад #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 PREPARATION (if there is no CONE shape) MATERIALS: 1 piece - guitar sheet 1 tsh - A4 sheet of thick paper (thin cardboard) clear tape high and narrow shape (below I’ll tell you which one and why) - roll up a “ball” of the required size from a guitar sheet (mine are d - 10 cm, h - 23 cm), cut off the lower unnecessary corners in a circle, along the edges and the top of the resulting CONE, secure with tape - do the same actions with a sheet of thick paper - Insert a CONE from a guitar sheet into a CONE made from thick paper. Now you can safely work with the form without fear that it will bend, etc. - next you need to select a high and narrow container, such that our CONE does not fall into it, but stands rigidly in it, but does not touch the bottom of the container (i.e. “hangs” in it). If you don’t have one, then a high-cut 1.75 liter bottle from COCA COLA will be perfect (don’t laugh, what to do...) STEP 2 CHOCOLATE CONE INGREDIENTS (d - 10 cm, h - 23 cm): 116 g - dark chocolate 70% 10 g - cocoa butter powder - melt the chocolate, cool slightly, add cocoa butter powder, mix thoroughly - pour half of the chocolate mixture into the prepared CONE, spread it over the mold with oblique movements, turn it over onto a wire rack (place the container underneath) and let the excess chocolate drip off for 3 - 4 minutes. Place the CONE evenly in the prepared container, put it in the cold for 15 - 20 minutes (the design is tall, fits well on the shelf of the refrigerator door) - lightly heat the remaining chocolate with cocoa butter (not hot!), pour the second layer into the mold - CONE, spread it over the mold with oblique movements. Invert onto a wire rack and allow excess chocolate mixture to drip off. - place straight in the container, put in the refrigerator until use (at least 30 minutes) STEP 3 FILLING INGREDIENTS: 76 g - milk chocolate 152 g - white chocolate 179 g - Nutella (see below for homemade Nutella recipe) a pinch of coarse salt 143 g + 50 g (for decoration) + 70 g hazelnuts (if you make Nutella yourself) - assorted roasted hazelnuts, almonds and salted pistachios (in any proportion) - roast hazelnuts and almonds in the oven at t - 170C, 15 - 20 minutes, peel the hazelnuts - melt the chocolate and Nutella mixture, stir until smooth - add 143 g of nuts, mix - fill the CONE with the cooled (not hot!) FILLING, place evenly in the container, lightly tap on the table, place in the refrigerator for 1 hour - melt the remaining chocolate, (not hot!) pour onto the top of the FILLING, distribute evenly using inclined movements (this is the bottom of our future TREE), place evenly in a container, put in the refrigerator for 2 hours HOMEMADE NUTELLA INGREDIENTS (for this recipe): 70 g - hazelnuts 54 g - milk chocolate 30 g - powdered sugar 1 tbsp. l - cocoa powder (with top) pinch of salt 1 dec. l - odorless vegetable oil (can be nut, sesame, grape seed) ½ tsp - vanilla extract - fry the hazelnuts at t - 170C, 15 minutes, remove the husks - Grind intermittently to a smooth paste - add melted (but not hot) chocolate, powdered sugar, cocoa powder, salt, butter and vanilla extract, beat in a blender for 1 - 2 minutes, until smooth and homogeneous consistency STEP 4 CHOCOLATE STREUSEL (base for herringbone) INGREDIENTS: 50 g - cold butter 50 g - brown sugar 50 g - almond flour 50 g - wheat flour 10 g - cocoa powder pinch of salt - mix all ingredients in a blender, wrap in film, give the dough a square shape, refrigerate for 1 hour - rub the cold dough through the mesh (on parchment) - carefully combine the crumbs with a knife into a circle d - 18 cm - bake at t - 170C, 15 minutes, cool, carefully transfer to a cake base STEP 5 ASSEMBLY - holding the chocolate CONE with your hand, turn it over and carefully release it from the mold - squeeze a little melted chocolate into the center of the base (on the STREUSEL), install, lightly press (glue) the FIR-TREE, decorate to your liking HAPPY TASTING‼️ 🌲CHOCOLATE DESSERT “NEW YEAR’S SOUVENIR”🔥UA-cam / Pinterest: IRINA LA CUCINA #NewYear #Souvenir #IrinaLaCucina #Chocolate #Dessert #Сувенир #Новогодний #шоколад #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 PREPARATION (if there is no CONE shape) MATERIALS: 1 piece - guitar sheet 1 tsh - A4 sheet of thick paper (thin cardboard) clear tape high and narrow shape (below I’ll tell you which one and why) - roll up a “ball” of the required size from a guitar sheet (mine are d - 10 cm, h - 23 cm), cut off the lower unnecessary corners in a circle, along the edges and the top of the resulting CONE, secure with tape - do the same actions with a sheet of thick paper - Insert a CONE from a guitar sheet into a CONE made from thick paper. Now you can safely work with the form without fear that it will bend, etc. - next you need to select a high and narrow container, such that our CONE does not fall into it, but stands rigidly in it, but does not touch the bottom of the container (i.e. “hangs” in it). If you don’t have one, then a high-cut 1.75 liter bottle from COCA COLA will be perfect (don’t laugh, what to do...) STEP 2 CHOCOLATE CONE INGREDIENTS (d - 10 cm, h - 23 cm): 116 g - dark chocolate 70% 10 g - cocoa butter powder - melt the chocolate, cool slightly, add cocoa butter powder, mix thoroughly - pour half of the chocolate mixture into the prepared CONE, spread it over the mold with oblique movements, turn it over onto a wire rack (place the container underneath) and let the excess chocolate drip off for 3 - 4 minutes. Place the CONE evenly in the prepared container, put it in the cold for 15 - 20 minutes (the design is tall, fits well on the shelf of the refrigerator door) - lightly heat the remaining chocolate with cocoa butter (not hot!), pour the second layer into the mold - CONE, spread it over the mold with oblique movements. Invert onto a wire rack and allow excess chocolate mixture to drip off. - place straight in the container, put in the refrigerator until use (at least 30 minutes) STEP 3 FILLING INGREDIENTS: 76 g - milk chocolate 152 g - white chocolate 179 g - Nutella (see below for homemade Nutella recipe) a pinch of coarse salt 143 g + 50 g (for decoration) + 70 g hazelnuts (if you make Nutella yourself) - assorted roasted hazelnuts, almonds and salted pistachios (in any proportion) - roast hazelnuts and almonds in the oven at t - 170C, 15 - 20 minutes, peel the hazelnuts - melt the chocolate and Nutella mixture, stir until smooth - add 143 g of nuts, mix - fill the CONE with the cooled (not hot!) FILLING, place evenly in the container, lightly tap on the table, place in the refrigerator for 1 hour - melt the remaining chocolate, (not hot!) pour onto the top of the FILLING, distribute evenly using inclined movements (this is the bottom of our future TREE), place evenly in a container, put in the refrigerator for 2 hours HOMEMADE NUTELLA INGREDIENTS (for this recipe): 70 g - hazelnuts 54 g - milk chocolate 30 g - powdered sugar 1 tbsp. l - cocoa powder (with top) pinch of salt 1 dec. l - odorless vegetable oil (can be nut, sesame, grape seed) ½ tsp - vanilla extract - fry the hazelnuts at t - 170C, 15 minutes, remove the husks - Grind intermittently to a smooth paste - add melted (but not hot) chocolate, powdered sugar, cocoa powder, salt, butter and vanilla extract, beat in a blender for 1 - 2 minutes, until smooth and homogeneous consistency STEP 4 CHOCOLATE STREUSEL (base for herringbone) INGREDIENTS: 50 g - cold butter 50 g - brown sugar 50 g - almond flour 50 g - wheat flour 10 g - cocoa powder pinch of salt - mix all ingredients in a blender, wrap in film, give the dough a square shape, refrigerate for 1 hour - rub the cold dough through the mesh (on parchment) - carefully combine the crumbs with a knife into a circle d - 18 cm - bake at t - 170C, 15 minutes, cool, carefully transfer to a cake base STEP 5 ASSEMBLY - holding the chocolate CONE with your hand, turn it over and carefully release it from the mold - squeeze a little melted chocolate into the center of the base (on the STREUSEL), install, lightly press (glue) the FIR-TREE, decorate to your liking HAPPY TASTING‼️ 🌲CHOCOLATE DESSERT “NEW YEAR’S SOUVENIR”🔥UA-cam / Pinterest: IRINA LA CUCINA #NewYear #Souvenir #IrinaLaCucina #Chocolate #Dessert #Сувенир #Новогодний #шоколад #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 PREPARATION (if there is no CONE shape) MATERIALS: 1 piece - guitar sheet 1 tsh - A4 sheet of thick paper (thin cardboard) clear tape high and narrow shape (below I’ll tell you which one and why) - roll up a “ball” of the required size from a guitar sheet (mine are d - 10 cm, h - 23 cm), cut off the lower unnecessary corners in a circle, along the edges and the top of the resulting CONE, secure with tape - do the same actions with a sheet of thick paper - Insert a CONE from a guitar sheet into a CONE made from thick paper. Now you can safely work with the form without fear that it will bend, etc. - next you need to select a high and narrow container, such that our CONE does not fall into it, but stands rigidly in it, but does not touch the bottom of the container (i.e. “hangs” in it). If you don’t have one, then a high-cut 1.75 liter bottle from COCA COLA will be perfect (don’t laugh, what to do...) STEP 2 CHOCOLATE CONE INGREDIENTS (d - 10 cm, h - 23 cm): 116 g - dark chocolate 70% 10 g - cocoa butter powder - melt the chocolate, cool slightly, add cocoa butter powder, mix thoroughly - pour half of the chocolate mixture into the prepared CONE, spread it over the mold with oblique movements, turn it over onto a wire rack (place the container underneath) and let the excess chocolate drip off for 3 - 4 minutes. Place the CONE evenly in the prepared container, put it in the cold for 15 - 20 minutes (the design is tall, fits well on the shelf of the refrigerator door) - lightly heat the remaining chocolate with cocoa butter (not hot!), pour the second layer into the mold - CONE, spread it over the mold with oblique movements. Invert onto a wire rack and allow excess chocolate mixture to drip off. - place straight in the container, put in the refrigerator until use (at least 30 minutes) STEP 3 FILLING INGREDIENTS: 76 g - milk chocolate 152 g - white chocolate 179 g - Nutella (see below for homemade Nutella recipe) a pinch of coarse salt 143 g + 50 g (for decoration) + 70 g hazelnuts (if you make Nutella yourself) - assorted roasted hazelnuts, almonds and salted pistachios (in any proportion) - roast hazelnuts and almonds in the oven at t - 170C, 15 - 20 minutes, peel the hazelnuts - melt the chocolate and Nutella mixture, stir until smooth - add 143 g of nuts, mix - fill the CONE with the cooled (not hot!) FILLING, place evenly in the container, lightly tap on the table, place in the refrigerator for 1 hour - melt the remaining chocolate, (not hot!) pour onto the top of the FILLING, distribute evenly using inclined movements (this is the bottom of our future TREE), place evenly in a container, put in the refrigerator for 2 hours HOMEMADE NUTELLA INGREDIENTS (for this recipe): 70 g - hazelnuts 54 g - milk chocolate 30 g - powdered sugar 1 tbsp. l - cocoa powder (with top) pinch of salt 1 dec. l - odorless vegetable oil (can be nut, sesame, grape seed) ½ tsp - vanilla extract - fry the hazelnuts at t - 170C, 15 minutes, remove the husks - Grind intermittently to a smooth paste - add melted (but not hot) chocolate, powdered sugar, cocoa powder, salt, butter and vanilla extract, beat in a blender for 1 - 2 minutes, until smooth and homogeneous consistency STEP 4 CHOCOLATE STREUSEL (base for herringbone) INGREDIENTS: 50 g - cold butter 50 g - brown sugar 50 g - almond flour 50 g - wheat flour 10 g - cocoa powder pinch of salt - mix all ingredients in a blender, wrap in film, give the dough a square shape, refrigerate for 1 hour - rub the cold dough through the mesh (on parchment) - carefully combine the crumbs with a knife into a circle d - 18 cm - bake at t - 170C, 15 minutes, cool, carefully transfer to a cake base STEP 5 ASSEMBLY - holding the chocolate CONE with your hand, turn it over and carefully release it from the mold - squeeze a little melted chocolate into the center of the base (on the STREUSEL), install, lightly press (glue) the FIR-TREE, decorate to your liking HAPPY TASTING‼️ 🌲CHOCOLATE DESSERT “NEW YEAR’S SOUVENIR”🔥UA-cam / Pinterest: IRINA LA CUCINA #NewYear #Souvenir #IrinaLaCucina #Chocolate #Dessert #Сувенир #Новогодний #шоколад #Десерт #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 LEMON CURD (prepare in advance) INGREDIENTS: 100 g - sugar 8 g - lemon zest 60 g - yolk 60 g - lemon juice ¼ tsp - salt 57 g - butter - rub the sugar with the lemon zest with your fingers, set aside for 15 minutes - add the yolks, beat with a mixer until the mixture turns white - pour in lemon juice, add salt, cook over low heat (stirring with a whisk) until thickened, lifting the ladle from the heat from time to time (not allowing the mixture to boil and curdle) - remove from heat, add butter, mix thoroughly - pass the finished curd through a sieve, film “in contact”, refrigerate until used - before using, transfer to a pastry bag STEP 2 CUP CAKE BATTER INGREDIENTS (for 9 pieces, size 9X5X4 cm): 190 g - sugar + 1 packet of vanilla sugar (10 g) 8 g - lemon zest 245 g - whey, t - room. (you can use kefir or 125 g sour cream + 120 g water) 56 g - vegetable oil (odorless) 1 pc - large egg (56 g) 160 g - flour 1 tbsp. l - chia seeds (can be replaced with poppy seeds) 6 g - baking powder 3 g - salt - grind sugar with lemon zest, set aside until ready to use - beat egg + whey + butter, add lemon sugar, beat with a mixer - sift flour + baking powder + salt, add poppy seeds, mix with a mixer at low speed (not for long) - fill the forms (with paper baskets) ¾ full - bake at t - 175C until dry (with wet crumbs), transfer to a wire rack to cool - make indentations d - 3cm in the cooled cupcakes (for filling with LEMON CURD) STEP 3 LEMON CREAM CHEESE INGREDIENTS: 80 g - butter (good quality), t - room. 160 g - cream cheese, t - room. 8 g - lemon zest 2 g - vanilla extract 1 g - salt powdered sugar (to your taste) - beat the butter until white, add cream cheese, beat for 30 seconds. - add zest, salt, vanilla extract, mix with a mixer - add powdered sugar little by little, bringing to the desired taste, beat with a mixer - transfer the finished cream into a pastry bag with a nozzle and pipe onto the tops of the cupcakes HAPPY TASTING‼️ 🍋 LEMON CHIA CUPCAKES🔥UA-cam / Pinterest: IRINA LA CUCINA #Lemon #CupCAKE #IrinaLaCucina #Chia #Cakes #Лемон #Капкейки #Чиа #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 LEMON CURD (prepare in advance) INGREDIENTS: 100 g - sugar 8 g - lemon zest 60 g - yolk 60 g - lemon juice ¼ tsp - salt 57 g - butter - rub the sugar with the lemon zest with your fingers, set aside for 15 minutes - add the yolks, beat with a mixer until the mixture turns white - pour in lemon juice, add salt, cook over low heat (stirring with a whisk) until thickened, lifting the ladle from the heat from time to time (not allowing the mixture to boil and curdle) - remove from heat, add butter, mix thoroughly - pass the finished curd through a sieve, film “in contact”, refrigerate until used - before using, transfer to a pastry bag STEP 2 CUP CAKE BATTER INGREDIENTS (for 9 pieces, size 9X5X4 cm): 190 g - sugar + 1 packet of vanilla sugar (10 g) 8 g - lemon zest 245 g - whey, t - room. (you can use kefir or 125 g sour cream + 120 g water) 56 g - vegetable oil (odorless) 1 pc - large egg (56 g) 160 g - flour 1 tbsp. l - chia seeds (can be replaced with poppy seeds) 6 g - baking powder 3 g - salt - grind sugar with lemon zest, set aside until ready to use - beat egg + whey + butter, add lemon sugar, beat with a mixer - sift flour + baking powder + salt, add poppy seeds, mix with a mixer at low speed (not for long) - fill the forms (with paper baskets) ¾ full - bake at t - 175C until dry (with wet crumbs), transfer to a wire rack to cool - make indentations d - 3cm in the cooled cupcakes (for filling with LEMON CURD) STEP 3 LEMON CREAM CHEESE INGREDIENTS: 80 g - butter (good quality), t - room. 160 g - cream cheese, t - room. 8 g - lemon zest 2 g - vanilla extract 1 g - salt powdered sugar (to your taste) - beat the butter until white, add cream cheese, beat for 30 seconds. - add zest, salt, vanilla extract, mix with a mixer - add powdered sugar little by little, bringing to the desired taste, beat with a mixer - transfer the finished cream into a pastry bag with a nozzle and pipe onto the tops of the cupcakes HAPPY TASTING‼️ 🍋 LEMON CHIA CUPCAKES🔥UA-cam / Pinterest: IRINA LA CUCINA #Lemon #CupCAKE #IrinaLaCucina #Chia #Cakes #Лемон #Капкейки #Чиа #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 LEMON CURD (prepare in advance) INGREDIENTS: 100 g - sugar 8 g - lemon zest 60 g - yolk 60 g - lemon juice ¼ tsp - salt 57 g - butter - rub the sugar with the lemon zest with your fingers, set aside for 15 minutes - add the yolks, beat with a mixer until the mixture turns white - pour in lemon juice, add salt, cook over low heat (stirring with a whisk) until thickened, lifting the ladle from the heat from time to time (not allowing the mixture to boil and curdle) - remove from heat, add butter, mix thoroughly - pass the finished curd through a sieve, film “in contact”, refrigerate until used - before using, transfer to a pastry bag STEP 2 CUP CAKE BATTER INGREDIENTS (for 9 pieces, size 9X5X4 cm): 190 g - sugar + 1 packet of vanilla sugar (10 g) 8 g - lemon zest 245 g - whey, t - room. (you can use kefir or 125 g sour cream + 120 g water) 56 g - vegetable oil (odorless) 1 pc - large egg (56 g) 160 g - flour 1 tbsp. l - chia seeds (can be replaced with poppy seeds) 6 g - baking powder 3 g - salt - grind sugar with lemon zest, set aside until ready to use - beat egg + whey + butter, add lemon sugar, beat with a mixer - sift flour + baking powder + salt, add poppy seeds, mix with a mixer at low speed (not for long) - fill the forms (with paper baskets) ¾ full - bake at t - 175C until dry (with wet crumbs), transfer to a wire rack to cool - make indentations d - 3cm in the cooled cupcakes (for filling with LEMON CURD) STEP 3 LEMON CREAM CHEESE INGREDIENTS: 80 g - butter (good quality), t - room. 160 g - cream cheese, t - room. 8 g - lemon zest 2 g - vanilla extract 1 g - salt powdered sugar (to your taste) - beat the butter until white, add cream cheese, beat for 30 seconds. - add zest, salt, vanilla extract, mix with a mixer - add powdered sugar little by little, bringing to the desired taste, beat with a mixer - transfer the finished cream into a pastry bag with a nozzle and pipe onto the tops of the cupcakes HAPPY TASTING‼️ 🍋 LEMON CHIA CUPCAKES🔥UA-cam / Pinterest: IRINA LA CUCINA #Lemon #CupCAKE #IrinaLaCucina #Chia #Cakes #Лемон #Капкейки #Чиа #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 LEMON CURD (prepare in advance) INGREDIENTS: 100 g - sugar 8 g - lemon zest 60 g - yolk 60 g - lemon juice ¼ tsp - salt 57 g - butter - rub the sugar with the lemon zest with your fingers, set aside for 15 minutes - add the yolks, beat with a mixer until the mixture turns white - pour in lemon juice, add salt, cook over low heat (stirring with a whisk) until thickened, lifting the ladle from the heat from time to time (not allowing the mixture to boil and curdle) - remove from heat, add butter, mix thoroughly - pass the finished curd through a sieve, film “in contact”, refrigerate until used - before using, transfer to a pastry bag STEP 2 CUP CAKE BATTER INGREDIENTS (for 9 pieces, size 9X5X4 cm): 190 g - sugar + 1 packet of vanilla sugar (10 g) 8 g - lemon zest 245 g - whey, t - room. (you can use kefir or 125 g sour cream + 120 g water) 56 g - vegetable oil (odorless) 1 pc - large egg (56 g) 160 g - flour 1 tbsp. l - chia seeds (can be replaced with poppy seeds) 6 g - baking powder 3 g - salt - grind sugar with lemon zest, set aside until ready to use - beat egg + whey + butter, add lemon sugar, beat with a mixer - sift flour + baking powder + salt, add poppy seeds, mix with a mixer at low speed (not for long) - fill the forms (with paper baskets) ¾ full - bake at t - 175C until dry (with wet crumbs), transfer to a wire rack to cool - make indentations d - 3cm in the cooled cupcakes (for filling with LEMON CURD) STEP 3 LEMON CREAM CHEESE INGREDIENTS: 80 g - butter (good quality), t - room. 160 g - cream cheese, t - room. 8 g - lemon zest 2 g - vanilla extract 1 g - salt powdered sugar (to your taste) - beat the butter until white, add cream cheese, beat for 30 seconds. - add zest, salt, vanilla extract, mix with a mixer - add powdered sugar little by little, bringing to the desired taste, beat with a mixer - transfer the finished cream into a pastry bag with a nozzle and pipe onto the tops of the cupcakes HAPPY TASTING‼️ 🍋 LEMON CHIA CUPCAKES🔥UA-cam / Pinterest: IRINA LA CUCINA #Lemon #CupCAKE #IrinaLaCucina #Chia #Cakes #Лемон #Капкейки #Чиа #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 LEMON CURD (prepare in advance) INGREDIENTS: 100 g - sugar 8 g - lemon zest 60 g - yolk 60 g - lemon juice ¼ tsp - salt 57 g - butter - rub the sugar with the lemon zest with your fingers, set aside for 15 minutes - add the yolks, beat with a mixer until the mixture turns white - pour in lemon juice, add salt, cook over low heat (stirring with a whisk) until thickened, lifting the ladle from the heat from time to time (not allowing the mixture to boil and curdle) - remove from heat, add butter, mix thoroughly - pass the finished curd through a sieve, film “in contact”, refrigerate until used - before using, transfer to a pastry bag STEP 2 CUP CAKE BATTER INGREDIENTS (for 9 pieces, size 9X5X4 cm): 190 g - sugar + 1 packet of vanilla sugar (10 g) 8 g - lemon zest 245 g - whey, t - room. (you can use kefir or 125 g sour cream + 120 g water) 56 g - vegetable oil (odorless) 1 pc - large egg (56 g) 160 g - flour 1 tbsp. l - chia seeds (can be replaced with poppy seeds) 6 g - baking powder 3 g - salt - grind sugar with lemon zest, set aside until ready to use - beat egg + whey + butter, add lemon sugar, beat with a mixer - sift flour + baking powder + salt, add poppy seeds, mix with a mixer at low speed (not for long) - fill the forms (with paper baskets) ¾ full - bake at t - 175C until dry (with wet crumbs), transfer to a wire rack to cool - make indentations d - 3cm in the cooled cupcakes (for filling with LEMON CURD) STEP 3 LEMON CREAM CHEESE INGREDIENTS: 80 g - butter (good quality), t - room. 160 g - cream cheese, t - room. 8 g - lemon zest 2 g - vanilla extract 1 g - salt powdered sugar (to your taste) - beat the butter until white, add cream cheese, beat for 30 seconds. - add zest, salt, vanilla extract, mix with a mixer - add powdered sugar little by little, bringing to the desired taste, beat with a mixer - transfer the finished cream into a pastry bag with a nozzle and pipe onto the tops of the cupcakes HAPPY TASTING‼️ 🍋 LEMON CHIA CUPCAKES🔥UA-cam / Pinterest: IRINA LA CUCINA #Lemon #CupCAKE #IrinaLaCucina #Chia #Cakes #Лемон #Капкейки #Чиа #instagramirina #instagramirinaLaCucina

👇RECIPE👇: STEP 1 LEMON CURD (prepare in advance) INGREDIENTS: 100 g - sugar 8 g - lemon zest 60 g - yolk 60 g - lemon juice ¼ tsp - salt 57 g - butter - rub the sugar with the lemon zest with your fingers, set aside for 15 minutes - add the yolks, beat with a mixer until the mixture turns white - pour in lemon juice, add salt, cook over low heat (stirring with a whisk) until thickened, lifting the ladle from the heat from time to time (not allowing the mixture to boil and curdle) - remove from heat, add butter, mix thoroughly - pass the finished curd through a sieve, film “in contact”, refrigerate until used - before using, transfer to a pastry bag STEP 2 CUP CAKE BATTER INGREDIENTS (for 9 pieces, size 9X5X4 cm): 190 g - sugar + 1 packet of vanilla sugar (10 g) 8 g - lemon zest 245 g - whey, t - room. (you can use kefir or 125 g sour cream + 120 g water) 56 g - vegetable oil (odorless) 1 pc - large egg (56 g) 160 g - flour 1 tbsp. l - chia seeds (can be replaced with poppy seeds) 6 g - baking powder 3 g - salt - grind sugar with lemon zest, set aside until ready to use - beat egg + whey + butter, add lemon sugar, beat with a mixer - sift flour + baking powder + salt, add poppy seeds, mix with a mixer at low speed (not for long) - fill the forms (with paper baskets) ¾ full - bake at t - 175C until dry (with wet crumbs), transfer to a wire rack to cool - make indentations d - 3cm in the cooled cupcakes (for filling with LEMON CURD) STEP 3 LEMON CREAM CHEESE INGREDIENTS: 80 g - butter (good quality), t - room. 160 g - cream cheese, t - room. 8 g - lemon zest 2 g - vanilla extract 1 g - salt powdered sugar (to your taste) - beat the butter until white, add cream cheese, beat for 30 seconds. - add zest, salt, vanilla extract, mix with a mixer - add powdered sugar little by little, bringing to the desired taste, beat with a mixer - transfer the finished cream into a pastry bag with a nozzle and pipe onto the tops of the cupcakes HAPPY TASTING‼️ 🍋 LEMON CHIA CUPCAKES🔥UA-cam / Pinterest: IRINA LA CUCINA #Lemon #CupCAKE #IrinaLaCucina #Chia #Cakes #Лемон #Капкейки #Чиа #instagramirina #instagramirinaLaCucina

❤❤❤SUPER PUPER

😊

SUPER❤❤

SUPER❤

SUPER❤