While writing this post I noticed that somehow never write the exact recipe for chocolate glaze. Th

In my house always had burned large amounts of cake. From grandma's kitchen always the chef smelled of various cakes of the dough which is of course working out of my head. The smell of her puff pastries with cheese is hard to erase from my mind. From my mother's hand had spread the kitchen smells more "modern" cakes, those made from recipes from the cookbook. This is a fact and this cake that I long for the first time with my mom baked from a Slovenian cookbooks. the chef The cake is very simple and undemanding to do (probably mom knew with whom cakes to start learning). A little mixing, sifting, some grating lemon zest and the cake is there. I believe that you will not be able to resist and not to try a biscuit and before him by pouring the chef chocolate. The smell that will spread oven will simply force you to do so.
There's a tradition in my family: to always have a home baked cakes on the table. G Randma's kitchen smelled of various cakes Which of course she made whitout a cookbook. Smell of her puff pastry with cheese would be difficult to erase from my memory. On the other hand, my mother's kitchen smell of the sea, "modern" cakes, those made from recipes from the cookbooks. This cake is one of them. L ong time ago I have made it whit my mother for the first time from an old Slovenian cookbook. The cake is very easy and undemanding to make (my mother knew wich cakes sholuld I make to learn the basics). A little mixing, sifting, grating and a lemon cake was there. I believe that you will not be able to resist to try the cake even before glazing it. The aromas spreaded from oven will simply force you to do so.
While writing this post I noticed that somehow never write the exact recipe for chocolate glaze. There are lots of recipes and almost all of them I tried but I was still back at the end of that old recipe for which I was actually the first time and worked glaze. I do not like frosting that works with a few tablespoons of oil, chocolate then changes color and glaze with cream seems of trans texture and draws until the cuts. I do glaze with water, a little sugar and finally add a few teaspoons of butter. Now I'm doing it already memorized the exact recipe I do not remember. I promise I will next time all the great measure and record.
Preparation: sugar, vanilla sugar, lemon rind and mix the whole eggs until light and frothy. In the microwave melt margarine (or at very low heat). Add lukewarm in the egg mixture and slowly mix in the sifted flour and baking pecilni. Finally mix in the lemon juice. Isipati mixture into the mold of venison you've previously covered with aluminum foil and smeared with butter. Bake at 180 C for about 30-35 minutes. Check with a toothpick if baked in the middle. If the toothpick comes out clean the cake is baked and if it is still liquid the chef mixture bake for another 5 minutes. Cool the cake and remove it from the pan and turn them over. Brush it with jam (apricot or any other free pieces of fruit). Finally pour the chocolate glaze and decorate. Allow about 30 minutes in the refrigerator and then is ready for njupanje. Enjoy!
Preparation: sugar, vanilla, lemon zest and eggs mix on high speed until frothy. Melt butter in microwave oven (or on very low heat). Add it lukewarm to the egg mixture the chef and slowly mix just to combine. Add sifted flour and baking powder. Finally, mix in the lemon juice. Pour mixture into the mold (as shown on pics) previously covered with aluminum foil and well Buttered. the chef Bake at 450 C for 30-35 min. Check with a toothpick the chef wheter it is baked in the middle. If the toothpick comes out clean the cake is baked and if it stays a little mixture on it, grandmother for another 5 minutes. Let the cake cool and then remove it from the pan and turn it over. Spred the jam on the top (apricot or any other smoot with texture). Finally, pour the chocolate glaze and decorate it. Allow about 30 minutes in the refrigirator for the glaze to cool down. Enjoy!
Anonymous 12. June 2013. At 12:36
Choklad Passion
Sample the chef Text
almond white chocolate banana berry Holidays Christmas cakes cheesecake the chef cherries cinnamon black currant gifts decoration dessert the chef dough homemade icecream report ganache apple strawberry eggs fall joconde yogurt to biscuits chestnut sour cream cakes for wedding baskets cream corn flour blackberries light dessert lemon curd lemon summer raspberry macarons marmalade mascarpone honey fragrant the chef brides and newlyweds orange orange the chef gooseberry nuts refreshing pastry pie gifts for wedding praline crisp pastry appetizer special cake roll birthday trip currant rum tips semifreddo cream cheese salty sweet gifts tartlete warm chocolate cake cake decorating tutorial tradition traditional Easter Valentine's Day wedding the chef cherry fruit fruit cake wedding cakes weddingfavors fun chocolate icing
almond white chocolate banana berry Holidays Christmas cakes cheesecake cherries cinnamon black currant gifts decoration dessert yeast