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January Daring Bakers Challenge: Cake Gioconda (Mona Lisa). Lemon cupcakes

The January 2011 Daring Bakers' challenge hosted by WAS Astheroshe of the blog Accro. She chose to challenge everyone to make a Biscuit to wrap Joconde Prints around an Entremets dessert. Updates

as is traditional in the English palalbras present the challenge of the Daring Bakers we move on to our language. We want to produce a cake Gioconda (Mona Lisa), which is essentially a decorated cake and therefore its mission will be essentially that, decorate. Looks good on any cake, cakes, parfaits ... etc. It can color and flavor of many things and choice, logically determined both by the kind of dessert we're going to do. And this time I made a cake Gioconda (Mona Lisa) yellow and with a little lemon flavor to use it to make some cupcakes or petit fours with lemon cream

CAKE ALMOND CAKES, CAKE AND LEMON CREAM GIOCONDA

Ingredients for the cake Gioconda (Mona Lisa)

(Step-decoration)

100 gr. cream butter in

100 gr. powdered sugar

110 gr. to clear (3 approximately)

100 gr. flour

few drops of lemon scent

a bit of yellow coloring paste

(second step):

250 gr. eggs (4 or 5)

200 gr. powdered sugar

200 gr. ground almonds

50 gr. of flour

40 gr. melted butter and cold

165 gr. of light (4 or 5)

25 gr. sugar (to mount the clear)

For the almond cake

8 egg whites 250 gr.
sugar 50 gr. of flour or cornstarch
200 gr. ground almonds

For lemon cream:
150 gr. strained juice of lemon zest
two lemons very thin, with none of the white
6 or 7 eggs, depending on the size
250 or 300 gr. sugar as you want more or less acidic
150 gr.
butter 50 gr. flour or corn starch (cornstarch)

a bit of yellow coloring paste

PREPARING the first or cake decoration Gioconda (Mona Lisa ): Mix the ingredients, without stirring, in the order in which they appear and color to taste with the yellow coloring paste and add the lemon aroma. The color should be alive. Put this paste on Silicone stretch with a comb and freeze.

Preparation of the second part of the cake Gioconda (Mona Lisa) : Place the bowl of the mixer with the attachment rods, ground almonds, half of the eggs and icing sugar and ride for 8 minutes or do it in a bowl with the hand blender and accessory bars. Add the remaining eggs and reassembled for 10 minutes. Gradually add the butter and set aside. Beat the egg whites until stiff with the sugar and mix gently indicated to the mixture. Finally add the flour, making it carefully so as not to lower the mix. Putting on yellow paste frozen. Bake at 185-190 º C for 10-15 minutes. Once done, cool and is ready for use.

Preparation almond cake: Beat the egg whites with 50 gr. sugar. Mix the almonds with the flour or cornstarch and remaining sugar. When the egg whites until stiff peaks are carefully blend the mixture. Once the dough is spread on two baking trays and bake silpat gift to 170 º C for about 15-20 minutes.

Preparing the lemon cream: Beat with mixer lemon juice, eggs, flour and sugar. Once everything is well blended cooking in a saucepan over low heat being careful not grip. Once cooked, thick cream off the heat and add finely grated rind of lemon and butter very slowly. While you add the butter into small pieces will force stirring rods, also add a bit yellowish pulp bleaching to give him a more lively tone (optional) Once incorporated all the butter cool completely.

Assembly dessert: Remove sheets of Silpat almond cake and put one on a tray. Spread a layer of cream and put the other almond biscuit base, cut if necessary, put back a lemon cream capita and finish putting the biscuit Gioconda (Mona Lisa) decorated, then the rest of the lemon cream to put in a pastry bag with a curly tip and set aside. Cut the cake into squares and put into capsules of paper, decorate with a small rosette of lemon cream and leave in the fridge. Take a while before taking it to enjoy it at the proper temperature.

NOTE: With these quantities for the sponge cake comes out quite cantiadad Gioconda, but it is best to do so because it freezes very well and always have a cake to decorate our cakes and pies and really small CONUN detail and no further decoration as it is costly esmejor development make a certain amount and reserve for other times

.

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Hemco 50: Soups. Mango soup with yogurt cream. Already full entry Competition

Forgive my forgetfulness, but as I say is that my head is not in their site and I've given posting before starting recipe and photos. With this recipe for a sweet soup like to participate in the event of Made in my kitchen this month. is now number 50 and its host rightly Nike's blog Kitchen with Angel has proposed the issue of soups. Those delicious warm and warm when we do come back home from work. Those that have the aroma of our mothers and grandmothers. These rich, homemade soups of which there are wonderful recipes around the world. As my blog already know very well is sweet I put a recipe I made for Three Kings Day dessert. A rich, soft and sweet mango soup with yogurt cream. They loved you all and hope you do too. Besos mil.

MANGO CREAM SOUP YOGURT

Ingredients for 6 persons:

mango soup for

3 ripe mangoes

1 / 2 lemon (juice) 100

gr.de sugar

For the cream of yogurt

4 or very creamy Greek yogurt

4 dl. cooking liquid cream texture but thick

150 gr. sugar 1 dl

. milk

Preparation: chop mango peel and mash together with the strained juice of half a lemon and sugar. Book cold. On the other hand in a bowl put milk and sugar and heat in the microwave to dilute the sugar. Then add the chilled yogurt and cream. Mix well and set aside a little cold. When making a dessert or a bit before placing in the bottom of cups or yogurt cups cream, then carefully handled soup and end with a touch of chocolate sugar mill. Serve cool.

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Cupcakes. Cupcakes with frosting cheesecake

I decided to participate in the contest Cupcakes convened by the blog Cupcakelosophy . Your host , Davinia , very kindly invited your blog for a sweet, sweet snack. Not a bad plan now while it's cold and we're more time at home. A great idea and a wonderful prize, but only the act of participating and learning with recipes that are presented is sufficient prize, but nobody is bitter sweet, Right?. I leave you my recipe and see what happens. There is time until 28 January. Cheer up.

Frosting CHEESE CUPCAKES WITH THE AROMA OF VIOLETS

Ingredients for cupcakes (exit 18)
225 gr. Soft, butter or ointment
225 gr.
sugar 225 gr.
flour 4 eggs
8 gr.
baking powder 1 teaspoon vanilla flavoring (I use Dr. Oetker I buy in Germany)
Ingredients for cheese-flavored frosting violet

300 gr. cream cheese at room temperature
225 gr. butter at room temperature
500 gr.

powdered sugar a little

violet dye

few drops of aroma of violets

pink sugar

KC

Preparation: Put butter in a bowl or in the bowl of the mixer and add sugar and vanilla flavoring and beat until very creamy. Then start adding the eggs one at a time. Once you have added all the eggs, add flour mixed with baking soda or impeller. Mix well and carefully, and after obtaining a cream to put in pastry bag, I in this case I put nozzle. Place cupcake papers into molds, and fare much better. Fill halfway with the cream obtained and bake in oven at 185-190 degrees for 20 minutes, is what takes me to me, but as we know it depends a bit on the furnaces. Once cooked allow to cool on rack. While cooling to the cream or cheese frosting. To do this: Beat 1 minute with lamantquilla cheese, vileta coloring and flavoring, then gradually add the sugar gradually until well blended. Once made the cupcakes and decorate their cream cheese with the cream cheese in pastry making with thick curly tip, with rosettes on the surface of each of the cupcakes. Then decorate it with some "candy" in orange, white and blue, alternating as desired, sprinkle with sugar pink KC and ready to eat. Hope you like.

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aroma of violets and red fruit cup mascarpone cream and tangerine. Competition Cakes Desserts Nuts

This cup I put one of the holidays in small containers to make it soft and light dessert addition to the nougat. This kind of desserts are always very good and tend to like the whole world and to put them in small many are very funny and what is pretend to be something very different to nougat and above all that is done in advance and be cool. I hope you like it, well with this dessert so smooth, rich and refreshing desire to participate in the Dessert Contest organized by the blog home Patisserie . There is still time to participate, so cheer up and make some of your delights. I do it now because otherwise I miss sure, I've stopped participating in many competitions with what I like .

FRUIT CUP RED AND CREAM WITH MANDARIN MASCARPONE
Ingredients for 6 persons: 250 gr
. mascarpone
4 dl. semi-assembled cream or thick texture
200 gr. mixture of dried red fruits
3 dl.
tangerine juice 100 gr.
powdered sugar 100 gr. sprinkles sugar sweetened Greek yogurt
2
A little grated rind of tangerine very
details for garnish (to taste)

Preparation: Heat some tangerine juice and dilute it sugar. Put in a bowl and mix with the rest of the juice. Add dried fruit and leave in the refrigerator for at least a couple of days. On would comment that the dessert. Drain fruit and reserve the juice. In a bowl mix the mascarpone cheese with Greek yogurt, sue grated rind and icing sugar. Then add cold cream or semi-assembled thick texture, as we prefer. Mix thoroughly and leave in the fridge for a while. At the bottom of the cups or containers where they will put the dessert spread the berries, add a few tablespoons of the soaking liquid and finish filling with the cream of mascapone. Leave in the refrigerator until ready to serve. Garnish as desired. Cups may be left in the fridge ready the day before and mixtures of each of the things at least two days before.

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Just on the edge with her mouth open

... but
Riomar
that covers me
waist and hits me

soul

have always believed that the soul in the body

was there right on the edge

juanramon

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Although the day of Reyes, I hope you've had many gifts, I did Roscón, they've concocted a rich walnut cakes for breakfast. Are delicious and very easy to make. The dough is really rich and nuts which are then toasts, they acquire a crisp texture and flavor and aroma. Many times simple things are very grateful and the least we are tired. I wish best for this year all the best. My love from this sweet spot.

WALNUT CAKE

Ingredients:
1 / 4 kilo of flour
1 / 4 kilo
strong flour 80 gr.

butter 1 egg

2 dl.
milk 80 gr.
5 g sugar.
salt 5 gr. of flour improver (optional)
35 gr. fresh yeast
beaten egg for brushing
nuts and sugar sprinkles mean the end

Preparation: Mix the two kinds of flour and crumble the fresh yeast in it. Place in a bowl the flour mixture, egg, milk, lard, sugar and improver, if used. Knead a few minutes and then add the salt and knead again until you get a thin, elastic dough. Remove from bowl and shape into round loaf and let stand covered for at least 15 minutes. The time for resting the dough, divide in half and make two cakes, placing each on a cookie sheet lined with paper. Brush with egg and put half nuts. Allow to ferment until doubled in volume in a warm, still air. Once fermented brush again with egg, sprinkle with sugar sprinkles and bake in oven at 185-190 ° C for 20 minutes. Cool on rack before eating.

Running A Resume Business

Top 20 Phrases (third edition)

Previously
had the first and second delivery, now comes the third.

1. Love is born of two people who want the same thing, not one that seeks to both want the same thing.

2. We must always rely on our interpretation and defend it before the other, because love is the person who interprets it as we do. We

3. spoiled in wanting always end in love in love.

4. you realize that you start to like it, when you remember her in situations that do not warrant that You are mindful it.

5. detail is amazing how one can define a relationship. A sentence, or attitude, can make two people fall in love, they cut their relationship.

6. When we begin to count how many times we laugh in the day to know how happy we are, we realize that we lost count. Because we do not need to have laughter, we just need to count on it.

7. is very interesting as the words and attitudes in love transforms normal, meaning very far-fetched and far from reality, as long as loving them as signals.

How I can
8. pretend to know how much I miss you, if when I miss it when you're not.

9. Perhaps love is just the artistic expression that represents the idea of \u200b\u200bthe

10. The pain will be directly proportional to the amount of love you have for that person.

11. come that day when my work to disintegrate, lost or sold at a flea market to the highest bidder. And only then I'll stop there really, as soon after birth. There comes a time where my own offspring do not know of my existence and my name will not charge sense. Meanwhile try to have my photos in the future, a reason to believe that a great-grandson, that behind this strange, has a story to tell.

12. How I can write about your memory, if I have not forgotten yet? Bold

13. you dare to occupy most of my head, seize the meaning of beauty and change, because yes, my days of sorrow.

Mar
14. cotton fabric gives us our skin costumes and being, so that only we can play at being ourselves.

15. The cut should be someone last gesture of love with your partner.

16. should not be afraid of what we can make love to us, as it is the love that should be afraid of what we can do it.

17. There is only love when two people are happily living their relationship, their encounter. Only then is love, everything else is not.

18. I realized that first photo was not me, but with the mirror, because the first beautiful image you created was his own reflection.

19. We love hearing from a third what it says about us. It is something like "listen the truth "of what he thinks about us. Maybe we said the same, but it is not same as saying a third party. Finding out that you want the other person, makes that "I want to" sound more sincere and real.

20. Infatuation is an individual building, almost narcissistic. Does not require two people to exist and be meaningful, with more than enough.

Wm Rogers Hartford Conn

up Time for Love, Hope and beauty. Marriage as Sarmiento

Simon Vouet. 1627

His image represents the time lord (Saturn) being attacked by love (The cherubs), hope (Elpis) and beauty (Venus). Key elements that interact in love.

Time is attacked, almost defeated, but without intent to give up easily on a hard floor. Carries with it an hourglass and a scythe, classic symbols of time. Her gaze is defiant to his attackers.

The beauty was never welcome time. As the years pass, old age takes hold of our physical and our beautiful youth will over time. That is why Venus, which is located to the right of the box, a hand grabs him by the hair and threatens the other with a spear. Is covered with pearls and almost naked, symbols of beauty and purity.

On the left is the hope which does not fail to seize the opportunity.

Hope is a desire to lay hands of time and other factors. But if time is running out, hope it ends with him.

An interesting detail is that hope has an anchor with which threatens to Saturn, being the most appropriate symbol to represent it. To anchor the sea where only have to wait (hope) to achieve a bottom and feel safe from the waves. Always places its hopes on an anchor.

And finally, love could not miss such an adjustment accounts.

At some point we all knew a great love in precisely the wrong moment, either your life or ours. A bad time to not allow that history to flourish. Or age differences that may lead to situations of not understanding. Are phrases like "if we had known before" or "if we had the same age, living the same stage."

Weather may play a trick on the love and so the cupids, or putter, I pluck feathers from their wings and even bite you.

Chiang Mai How Many Days

"Things in life? Carefully. Marron glacé parfait

Truth is that I can not say that the year just left has been a great year, what fool has been the worst of my life, the trouble is that besides all those who come will have its good and bad but certainly nothing will same as before 24 June 2010. Everything has changed, everything is different. But Apart from this, this terrible occur which has already changed my life, great things have happened to me.

Now I tell you I do not know why, I think I had any paranormal experience, I have experienced hallucinations, spells as Don Quixote or I have been inhabitants of other planets ... I do not know. Within a year I have been in the capital of Cambodia in a computer store and I spent $ 1,000 on my little card with no learn anything, well I have not what I bought, my passport is without a visa and have been in the same day in two places at once: in the Netherlands and in my work, is amazing, no?, thinking further to go to Cambodia is a "little walk." Just after one year of this experience, not even a month ago I bought back, with another of my cards Marville, a famous brand clothing worth over 800 euros and I have spent over 500 on train tickets same thing happen again, I have the purchased goods and without leaving my home, I have been to several places at once. "Things in life?.

Well do not think I'm crazy, all this has happened. "Someone can help me? "Someone can explain what is happening to me?. Do not worry me because I have the answer that has nothing to do with hallucinations, incantations, paranormal experiences, post-traumatic stress or inhabitants of other planets, but with working and "virtual" thieves of this world, who live tease (I do not like the words malsonanates) and spend people's money on clothes , travel, computers ... in short, everything needed to live ... live like kings, of course. So take good, very careful with credit cards and shopping, etc. online reservations .... I assure you that the card's been months since I got home, I have been robbed and I have not physically separated from it. What is interesting?. BEWARE, BEWARE, BEWARE .

This implies

reports, showing where you've been, where you no longer, what you did ... so then you back what is yours. "Nice right? For this is our world. Now to sweeten these drinks left a rich recipe worthy of the Epiphany for a change of Roscón, which is very rich, but sometimes change is good, especially to go with something fresh and different all these stories that I have just to have good taste and finish with these, to me, strange Christmas

BROWN parfait GLACÉ

Ingredients for 6-8 people: For the mousse
brown glacés
base and 1 base plate
cake 400 gr. sweetened chestnut puree 1 dl
.
milk ½ ½ l. of double cream 6 sheets gelatin
colorless and tasteless
150 gr. glacés brown or diced candied chestnuts
For the chocolate frosting black

150 gr. coverage or black chocolate
50 gr.
butter 1 dl.
double cream trim For Brown GLACC
whole and a detail of

chocolate Preparation: Soak the gelatine leaves in cold water for at least 10 minutes. Heat a milk and dilute it sheets of gelatin, when diluted to add the chestnut puree and diced marron glacé. Leave in the fridge to be taking shape. Meanwhile whip the cream with the icing sugar until it is semi-assembled. Carefully add smooth movements to avoid losing volume to the mixture
Assembly: Place a cast of the desired shape on a tray, put the cake cut to size, leaving a little space between the mold (for which Thus the mousse to drip down the sides and unmold the cake does not see) and brush with a little liquor (rum, brandy ...) diluted with water and adding a little sugar. Put a good layer of brown glacés mousse, smoothing the surface and leaving it a little bit of space unfilled, then finish with glaze and let stand in cold. To make glaze over low heat melt coverage with the cream and butter. Once cast as the Mouse is already hardened, carefully glaze and return to make it cold. Remove the pan, decorate to taste and serve.