Orange-Coconut cake/Tort de portocale si cocos

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 3 egg whites
• 3 egg yolks
• 3/4 cups white sugar
• 1 cup orange juice (not from concentrate )
• 1-2 tbsp candied orange zest
• 1/2 cup shredded coconut 
• 1 cup shredded coconut (to sprinkle on top)
• 1/2 can(14 oz) coconut milk
• 1/2 can(14 oz) sweetened condensed milk

Ingrediente

• 11/2 cana(1 cana =240 ml) faina
• 1 lingura praf de copt
• 3 albusuri 
• 3 galbenusuri 
• 3/4 cana zahar alb
• 1 cana suc de portocale (NU din concentrat)
• 1-2 linguri coaja rasa de portocala (eu o pastrez cu zahar in borcan, in frigider)
• 1/2 cana nuca de cocos rasa
• 1cana nuca de cocos rasa (de presarat deasupra)
• 1/2 cana lapte de nuca de cocos 
• 1/2 cutie =210ml lapte condensat (dulce)

Directions

• Preheat oven at 350 degrees F( 175 degrees C).Grease and flour a round pan for cake or a 9/13 inch pan for bars . Sift  together flour and baking powder.

• Se incalzeste cuptorul la 170*C . Se unge tava si se tapeteaza cu faina .Se cerne faina si praful de copt.

• Beat egg whites to soft peaks ,then continue beating while slowly adding the sugar,until stiff peaks have formed. Add egg yolks,one at the time ,when evenly mixed fold in the flour mixture alternating with orange juice.Add orange zest and shredded coconut . Pour batter into the prepared pan(s- in case you want to bake 2 separate cake sheets )

• Se bat albusurile spuma,se adauga treptat zaharul ,si se bate in continuare, pina devine o spuma tare. Se adauga galbenusurile ,cite unul odata,apoi se incorporeaza usor faina , praful de copt , si sucul de portocale ,amestecind usor cu o lingura de lemn.Adaugati coaja de portocala si nuca de cocos. Turnati aluatul in tava (tavi ,daca doriti sa coaceti foile de tort separat)

• Bake cake in preheated oven about 30-40 min , or until top has turned golden brown ,and toothpick comes out clean.

• Se pun tavile in cuptor si se coc pentru aproximativ 30-40 min (in functie de cit de gros e stratul de aluat ,dar si cuptorul fiecaruia!) sau pina ce capata o culoare aurie ,iar scobitoarea iese curata.

• When the cake is done remove from pan(s) let it cool,then cut it in two layers (if you baked the layers separate,skip this step). Use a skewer to poke holes all over the cake. In a small bowl stir together coconut milk and condensed milk and pour evenly over the layers. Spread about 1/2 of the cream (see recipe below) on one of the layers,then place the other layer on top. It is best if you assemble your cake in the pan you baked it . Chill in the refrigerator for 2-3 hours,then take it out ,remove from the  pan and use the remaining cream to frost it . Sprinkle with coconut.

• Cind blatul e copt se scoate din tava(tavi) si se lasa sa se raceasca putin,si se taie in doua ,(asta numai daca nu ati copt blaturile de tort separat). Cu o scobitoare sau un betisor pentru frigarui intepati  toata suprafata tortului . Apoi amestecati laptele condensat si cel de cocos ,si turnati jumatate din amestec peste primul blat de tort puneti crema (reteta mai jos) insiropati cel de-al 2-lea blat si puneti-l deasupra .Ar fi bine sa asamblati tortul in tava in care ati copt blatul .Dati-l la frigider pentru 2-3 ore,dupa care il puteti scoate din tava turnati restul de crema deasupra si presarati cu nuca de cocos.

Orange -Coconut Cream Cheese Frosting /Crema brinza,portocale si cocos

Ingredients(to frost the sides of the cake you may want to multiply this recipe by 1 1/2)

(pentru a imbraca tortul si pe lateral va trebui multiplicati reteta 1 1/2)

• 1 (8 ounce ) package cream cheese softened
• 1/4 cup confectioners' sugar
• 2 tbsp orange juice (not from concentrate)
• 1 tsp vanilla extract ,or candied orange zest, or pure orange extract (I used candied orange zest)
• 3/4 cups shredded coconut 
• 1pachet (240g) cream cheese (crema de brinza Philadelphia) la temperatura camerei
• 1/4 cana zahar pudra
• 2 linguri suc de portocale(NU din concentrat)
• 1 lingura esenta de vanile sau coaja rasa de portocala,sau esenta de portocale de buna calitate .
• 3/4 cana nuca de cocos rasa

Directions

• Beat cream cheese in a mixer bowl until light and fluffy . Gradually add the confectioners sugar .Add orange juice,and beat until mixture is smooth and spreadable.
• Stir in the coconut and orange zest if desired .

• Se bate crema de brinza si zaharul, se adauga sucul de portocale, iar la sfirsit se amesteca coaja de portocala si nuca de cocos.

Bars I made the other day using same recipe.
Am facut prajituri folosind aceiasi reteta .

Enjoy!
Pofta buna!

Cake for Christmas Party

Amandina

It is a beautiful day today .I love fall. I love the colors it comes in,its cool mornings and purple evenings with golden accents,and I don't mind rainy fall days . The best days to spend reading next to  cup of hot coffee and a cookie. Speaking of coffee ,I remember the little pastry shop my grandparents used to take us,  Sundays after church. The aroma of coffee and chocolate filled the room and my heart. We would seat at one of those multicolored table (each side of the table/chair, had a different color),and we would order a petit four. The ones I enjoyed the most were the ones named Amandina and Bucuresti. I miss those times, that pastry shop does not exist anymore, and even if it was still there it is way too far to stop by . So thanks to the internet ,I was able to find a recipes on Lisa's cakes blog (changed it just a little bit ) Thank you Lisa!

 E o zi  frumoasa de toamna azi . Imi place toamna. Imi plac culorile cu care natura se imbraca, diminetile racoroase si serile violet cu accente aurii. Ah! si nimic nu se compara cu o zi ploioasa de toamna ! Sa citesti cartea preferata ascultind stropii de ploaie ,si sorbind din cafeaua fierbinte . Si pentru ca veni vb de cafea, imi amintesc cu drag de cofetaria unde mergeam cu bunicii duminica dupa ce ieseam de la biserica. Aroma de cafea si ciocolata umplea incaperea si sufletul meu . Ne asezam la mesele colorate( fiecare latura a mesei si a scaunelor avea o alta culoare) si comandam prajituri. Preferatele mele erau Amandinele si prajiturile Bucuresti . Mi-e dor de acele timpuri , micuta cofetarie s-a inchis,si chiar de ar mai fi si acum ,e mult prea departe sa pot trece pe acolo.Multumita internetului insa am reusit sa gasesc o reteta de Amandina pe Blogul Lisei( am modificat foarte putin siropul).Multumesc Lisa !

Amandine 
For layers :

• 6 eggs,
• a pinch of salt
• 7 tbsp sugar(white)
• 1oz  water,
• 1 oz oil
• 2tbsp cocoa
• 8 tbsp flour sifted ( I use Five Roses Flour)

Pentru Blat:

• 6oua
• un vf cutit sare
• 200 g zahar
• 30 ml apa
• 30 mi ulei
• 2linguri cacao
• 8 linguri faina 

Whip whites with a pinch of salt and sugar until stiff peak forms, and then add water.

Ouale se bat spuma  ,se adauga sarea si  zaharul,apoi apa .

 Beat yolks with oil, then mix with the whites.




 Galbenusurile se freaca putin cu ulei  apoi se amesteca cu albusurile.

Gently fold in flour mixed with cocoa, using a wooden spoon. Pour into a pan (greased and floured)and  bake for 35-40 minutes at 350°. ( You can try with a pick when ready)

 Se incorporeaza usor faina si cacaoa amestecind de jos in sus cu o lingura de lemn.Se coace in cuptorul preincalzit la 180°C pentru 35-40 minute.(Puteti face testul cu scobitoarea ,aceasta trebuie sa  iasa curata cind aluatul e copt)
Cream:

• 3 whole eggs
• 5 tbsp sugar
• 2 tbsp cocoa
• 2 sticks of  Butter

Crema:

• 3 oua intregi
• 5 linguri de zahar
• 2 linguri cacao
• 200 g unt

Place the eggs and sugar on bain marie(water bath), stirring until it thickens, then put one tbsp of cocoa and

Ouale si zaharul se pun pe baia de apa si se amesteca continuu pina se ingroasa putin.


Mix until  homogenized, set aside and allow to cool .

Se pune cacaoa ,se amesteca pina se omogenizeaza apoi se da  deoparte


Beat butter (room  temperature ), until creamy, add the other tbsp of cocoa

 Se bate untul ( scos sin timp din frigider si adut la temperatura camerei) pina devine cremos,si se adauga cealata lingura de cacao

mix well then add the other cream(eggs), that has cooled in the meantime.

se amesteca bine apoi se adauga crema din oua,care intre timp s-a racit putin .

Syrup:

• 13oz (la little less than 2 cups) water
• 4 tbsp sugar (I like to use dark brown sugar for syrup)
• 2 tbsp cocoa
• 2 tbsp  sweetened condesed milk
• 2-3 tbsp Rum extract or 1 oz dark rum (optional)

 Sirop

• 200 mi apa
• 4 linguri zahar(il prefer pe cel brun  la sirop)
• 2linguri cacao
• 2 linguri lapte condensat(optional -daca nu aveti lapte condensat adaugati inca  o lingura de zahar)
• 2-3 linguri esenta Rom sau 30 ml Rom

Place water and sugar, milk and cocoa on the stove, until the sugar melts. When it starts boiling set it aside to cool and add the rum.

 

Puneti toate ingredientele(mai putin romul) intr-o craticioara pe foc pina se topeste zaharul. Cind incepe sa fiarba sa de deoparte ,se lasa putin la racit si se adauga esenta de rom.

Slice the cake in 2 layers,

 

Se taie blatul in doua ,

Moisten one layer with 1/2 of the syrup, pay particular attention to the edges, spread the cream, then place the other cake layer on top and moisten with the remaining syrup and top with glaze
.
 Se insiropeaza primul blat cu jumatate din sirop , puneti crema ,apoi celalat blat. Se insiropeaza si se toarna glazura deasupra.

Glaze

• 7oz semisweet chocolate chopped
• 4oz heavy cream

Glazura :

• 200 g ciocolata semidulce (sau de menaj)
• 120 ml smintina (frisca) lichida

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

 Puneti ciocolata tocata intr-un vas. Incalziti frisca intr-o craticioara ,fara a o lasa sa clocoteasca,si se toarna peste ciocolata si se amesteca bine pina cind toata ciocolata e topita ,si se toarna calda peste prajitura
 

Allow the glaze to cool slightly before pouring over the cake. Start at the center of the cake and work outward. Let the chocolate cool before slicing (be careful if it is too cold it may crack), or you may cut it in squares first and then glaze each square separately. Refrigerate before serving.



 Lasati glazura sa se intareasca putin inainte de a taia . Aveti grija ,daca se raceste prea mult ,glazura poate crapa atuncicind o taiati.  Daca aveti timp si rabdare , puteti taia prajitura  si apoi turnati glazura pe fiecare patrat in parte.  Dati la rece pentru 1-2 ore (sau chiar peste noapte ) inainte de a
servi .






Bon appétit/ Pofta buna!

Calla Lilies cookies / Fursecuri Cale

Last century(lol), I went to my friends party,her neighbor brought a tray with Calla Lilies that  looked and tasted great. I wanted to make them myself ,but since I could not get her recipe (top secret-hahaha) I tried and this is what I came up with. I made them one year for a cookies exchange at my church, and at work .Oh ! and I almost forgot, made them for my wedding . What can I say ,they melt in your mouth and off the tray.

Citva ani in urma am fost la o petrecere la o prietena, si vecina ei a adus un platou cu astfel de fursecuri,care aratau minunat .Am vrut sa le fac si eu,dar cum nu am putut intra in posesia retetei, am incercat ce m-a dus capul, si asta-i ce a iesit . Le-am facut de atunci de citeva ori , pentru petreceri la munca ,pentru un schimb de fursecuri la biserica ( inainte de Craciun se fac astfel de petreceri ,fiecare aduce o duzina de fursecuri care se servesc pe loc si 1-2 duzini, pentru schimb. Cite fursecuri aduci, atitea poti sa iei inapoi acasa , avantajul e, ca aduci un singur fel de fursecuri si pleci acasa cu mai multe feluri).Oh! si sa nu uit le-am facut si pentru nunta mea. Ce pot sa spun ? se topesc in gura si de pe platou!



For batter  you will need
5 eggs
10 tbsp oil (corn or sunflower)
10 tbsp sugar
10 tbsp flour
1 tbsp vanilla sugar or vanilla extract
and/or 1-2 tbsp orange blossom (or rose) water.

For pistil
I use Turkish Delight (found in European stores) ,but whipped cream or any kind of icing will work as well.
Powdered sugar



Pentru blat
5 oua
10 linguri de ulei
10 linguri de zahar
10 linguri de faina
un pachetel de zahar vanilat sau esenta de vanilie
si daca vreti sa dati lumea pe spate cam 2 -3 linguri de apa de flori de portocal (sau trandafiri)


Pentru pistil
rahat - eu nu am avut decit rahat rosu ,voi folositi de care vreti
Zahar pudra


First I cut turkish delight and rolled it about 1 inch long (the size  can be adjusted later )


Mai intii am taiat rahatul si l-am rulat intre degete cam 2 cm lungime (lungimea se mai poate ajusta mai tirziu, in functie de marima calei )

Preheat oven to 375*F
Beat egg whites and sugar until they form stiff peaks



Se separa ouale ,se bate albusul spuma cu zahar

Add yolks one at the time and gently fold in the flour , add the oil and vanilla extract .

Se adauga galbenusurile, faina
si apoi uleiul tot odata, aromele .

Line a cookie sheet with parchment paper (I oiled it a little before the first batch only), or you can oil a cookie sheet but, do not flour it .

Drop batter with a tablespoon, allowing for only 5-6 cookies per cookie sheet in the beginning ,after that if you feel comfortable,you may increase to 7-8 . If batter seems to thick you can use the back of the spoon to spread it a little . 


Se ia cu lingura si se pune pe hirtia de copt (pe care eu am uns-o putin,dar numai inainte de prima serie de fursecuri) sau direct pe tava unsa .
Daca aluatul nu se intinde singurel il mai ajutati voi putin cu lingura .Eu la inceput bag cam 6 fursecuri in cuptor si pe masura ce mi se da mina cresc nr lor.

Bake in the oven for about 5-6 min ,or until  slightly browned on edges .

Se coc in cuptorul incins la 375`F sau 190`C ptr cam 5 min, sau pina marginile se bronzeaza usor.


Now you have to be very quick.

Without removing sheet completely out of the oven peel cookies of the paper using a spatula or a knife



In usa cuptorului, se dezlipesc cu o spatula ,

If using turkish delight , place it in the middle of one cookie an pinch it fast into a cone


se aseaza cite o bucatica de rahat in mijloc si se stringe repede intre degete ca sa se lipeasca .

this is my first failure

asta-i primul rebut

But I persevered

dar am perseverat

When done baking,(if using icing let cool and pipe in the pistil)  arrange them o a tray,dust with powder sugar  

Se aseaza pe o farfurie.

Dupa au fost coapte toate fursecurile se aranjeaza pe platou si se pudreaza cu zahar

I made about 2.5 trays like the one above ,(or 3  including the failures ,and the ones that never got to know the powdered sugar (you know why!     )

Mie mi-au iecit cam 2,5 farfurii ca cea din imagine (sau 3cu tot cu rebuturi si cu cele care nu am mai ajuns sa cunoasca zaharul pudra, din motive lesne de inteles!

Enjoy!

Pofta buna !