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Alcazare / Alcazale

Alcazare / Alcazale

Method of preparing meringue:


I beat the egg whites very well with a pinch of salt.

When it got a very good consistency, I added two tablespoons of sugar at a time, beating until they dissolved.

At the end I added the walnuts, stirring lightly with a spatula.

I also put the essence of rum.

I put baking paper in a tray and with the help of a posh I put weights, 3cm in diameter would have been enough. Mine were bigger.

With my finger wet with cold water, I pressed the tips a little.

I put the tray in the oven heated to 120 degrees with the ventilation on, for 40-45 minutes.

If you do not have an electric oven, leave the oven at a very low temperature with the door ajar.

The meringues should be dried just not browned, especially since they will be filled with "soles" on the outside.


In the meantime I made the cream.

I put the yolks, the sugar, the cocoa, the milk on the steam bath and left them until the mixture thickened, stirring from time to time.

I took the bowl off the heat, added the rum essence, the butter after it cooled down a bit, then I left the cream to cool.


I glued two pieces together, as I said, so that the "sole" remains on the outside.

I put the cream to stay outside, then I sprinkled ground walnuts on the edge.

Keep cool.


Have fun !!!










Alcazar

Whisk the egg whites with a pinch of salt, add 9 tablespoons of sugar in a row, beating well after each one (as for meringue), and at the end add the walnuts and flavors.
Line a tray with butter and flour and bake two sheets. I recommend, for the presentation, to bake 2 sheets, and after baking to cut them in half, and we get a higher cake, of 4 sheets.

Cream: Beat the yolks with the rest of the sugar on the steam, until they thicken (a landmark: they are ready when you try with your finger and fry) then let them cool.
Rub the butter into the foam and gradually add it to the yolk cream. Add lemon juice and fried walnuts. Divide the cream into 2 equal parts, and add cocoa in one.

Spread the cream on the sheets, alternating the colors, and spread a layer of cream on the last sheet.
Pour melted chocolate over the last layer. Let cool before serving.


Alcazar & # 8211 Cake Very old recipe, taken from a grandmother's notebook

In this article we present the recipe for a special, meticulous cake with many leaves, which simply melts in your mouth. The Alcazar cake is an easy dessert to prepare, but it has its secrets and requires a little more attention.

To prepare this dessert, you need the following ingredients:

For sheets:

  • 9 egg whites
  • Salt powder
  • 9 tablespoons sugar
  • 18 tablespoons ground nuts
  • vanilla essence

For the cream:

  • 9 yolks
  • 9 tablespoons sugar
  • 2 sachets of vanilla sugar
  • 4 tablespoons milk
  • 300 g butter
  • a little lemon juice
  • 3 tablespoons cocoa

For the glaze:

How is this cake prepared?

As for the sheets, divide the quantities by 3. We will get 3 sheets. Mix 3 egg whites with a little salt, add the sugar and continue to mix until it melts and the meringue becomes hard. Then add the ground walnuts and vanilla essence, mixing with a spoon to avoid leaving the meringue.

We do the same for the other two sheets.

Bake the sheets in the preheated oven for 10 minutes at a temperature of 180 degrees Celsius, in a 20 x 25 cm tray or in a tray of similar dimensions. Line the tray with baking paper.

Wait for the sheets to cool. We use a knife with a slightly longer blade to detach them from the baking paper.
As for the cream, mix the egg yolks with the sugar and gradually add the milk. Put the cream on the steam bath for 10-15 minutes, until it thickens enough. Wait for it to cool.

The butter, at room temperature, mix a little and gradually add a tablespoon of chilled cream. At the end, add a little by little the lemon juice. Divide the cream into two parts: one part remains yellow, and on the other side add the 3 tablespoons of cocoa.

To make the glaze, put the ingredients in a double-layer saucepan over low heat and mix using a whisk until smooth.


Alcazar cake

Rub the yolks with the sugar, add the milk, coffee, put on the fire and stir constantly until the composition begins to thicken, but without boiling.



Remove from the heat, mix with cocoa and allow to cool.

Rub the butter, add the rum and mix with the boiled composition, rub well and grease the cake sheets.

we continue with the basic recipe.


Beat the egg whites with the sugar and vanilla, add the walnuts and mix gently.


Place the composition in a tray lined with baking paper, lightly greased with oil, spreading with a spoon, so that the layer is of uniform thickness.

Bake on the right heat, and when ready, turn over on a wooden bottom, moisten the paper with water and gently pull on the cake.

Cut into two or three equal sheets lengthwise and grease each with cream. Or bake 2 or 3 sheets separately from the original composition, dividing the mixture from the beginning.

The cake is also covered with cream and garnished with crushed walnuts.


Alcazar cake

A cake with meringue and walnut leaves, fine cream and chocolate icing. In my opinion it is the perfect cake.

Inspirational recipe, Miremirc . If you try the recipe Alcazar Cakes, I look forward to seeing you again and telling me how much you enjoyed it.

  • 9 egg whites
  • 9 tablespoons sugar
  • 18 tablespoons ground walnuts
  • 3 tablespoons grated flour
  • 3 teaspoons vanilla essence
  • a pinch of salt
  • 9 yolks
  • 9 tablespoons sugar
  • 300g butter (at room temperature)
  • 4-5 tablespoons milk
  • a vial of vanilla essence
  • 3 tablespoons lemon juice
  • 3 tablespoons cocoa
  • 150 g chocolate 50% cocoa
  • 50 g butter
  • 4 tablespoons milk


Method of preparation
It was:

Divide the ingredients into three equal parts.
Mix the foam three egg whites with a little salt, then add three tablespoons of sugar in turn and mix well after each one until it dissolves. We will get a strong and glossy meringue. Using a spatula, add 6 tablespoons of ground walnuts in a row, a tablespoon of grated flour, and at the end add a teaspoon of vanilla essence. Spread the mixture in a tray (24x24cm) lined with baking paper. Put the tray in the preheated oven on medium heat - 180 & # 176C for about 15-20 minutes or until the top is lightly browned. We repeat twice more. When the sheets cool, we peel them off the baking paper, passing a knife under them with the blade of a knife.
Cream:
Mix (I used the goal) the yolks with the sugar, then add the milk. Boil the mixture on a very low heat or on a steam bath for about 10 minutes or until it thickens. When ready, let the cream cool, then add the vanilla essence. Mix the foam butter. Incorporate in it a tablespoon of chilled cream and a little lemon juice and mix well each time. Divide the cream into two equal parts, and add the cocoa in one.
Glaze:
Put the ingredients in a double-bottomed saucepan, over low heat and mix with a whisk until smooth.
Assembly:
Place the first sheet on a plate and grease it with yellow cream. We put the second sheet, press it a little with the palms and spread the brown cream. Pour the slightly warm icing over the third sheet. Before being portioned, the cake must be refrigerated for 2-3 hours. It is delicious and spicy.
Below I have attached some photos from the preparation.
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Here you will find other recipes with SWEETS.


Alcazare / Alcazale - Recipes

One of the finest sweets I've ever eaten. Cookie: 6 egg whites, 300 g ground walnuts, 250 g sugar, 2 tablespoons breadcrumbs or flour. For a firmer dough, double the amount of breadcrumbs. Cream: a packet and a half of butter or margarine, 4 tablespoons milk, 200 g sugar, 3 tablespoons full of cocoa, 6 egg yolks. Beat the egg whites until stiff, mix with the sugar gradually, add the ground walnuts and breadcrumbs.

Spoon the donuts of this composition in a tray greased with butter or margarine at a distance from each other.

Make a cream of yolks, sugar, cocoa and milk that are put on low heat to boil for a few minutes until the sugar melts. Leave to cool, then remove the water from the butter and add a teaspoon of cocoa butter to the butter, always rubbing in the same direction. Then glue the alcazaras, two by two, with this cream.

I preferred to put all the ingredients in a bain marie,

After the cream has cooled completely and hardened, grease the alcazar with a lot of cream and glue two at a time. They are refrigerated, but not in the fridge because the cookie softens, but on the balcony.


Alcazare

Cookie: 6 egg whites, 300 g ground nuts, 250 g sugar, 2 tablespoons breadcrumbs or flour. For a firmer dough, double the amount of breadcrumbs.

Spring is coming with news from Nestl & eacute

Cream: a packet and a half of butter or margarine, 4 tablespoons milk, 200 g sugar, 3 tablespoons full of cocoa, 6 egg yolks.

Beat the egg whites until stiff, mix with the sugar gradually, add the ground walnuts and breadcrumbs. Put the donuts of this composition in a tray greased with butter or margarine at a distance from each other. Bake for 15-20 minutes on low heat until suitable.

Make a cream from the yolks, sugar, cocoa and milk that are put on low heat to give a few boils until the sugar melts. Leave to cool, then remove the water from the butter and add a teaspoon of cocoa butter to the butter, always rubbing in the same direction. Then glue the alcazaras, two by two, with this cream.

Karaoke and an international dinner, among the activities to be performed.

I preferred to put all the ingredients in a bain marie, then set aside continuing to mix, and I put a cup of coffee with ground nuts and raisins, and a tablet of dark chocolate. After the cream has cooled completely and hardened, grease the alcazar with a lot of cream and glue two at a time. They are refrigerated, but not in the fridge because the cookie softens, but on the balcony.


Walnut alcazale with egg white

Beat the egg whites hard together with the sugar, add the ground walnuts, obtaining a stronger composition. Grease a pan with butter (or beeswax), take the teaspoon of the above composition and form lumps, at a distance from each other. Put them in the oven until they harden.

Mix the butter with the sugar, cocoa and essence. Between two alcazales (biscuits) put cream and combine them.


Alcazale

Celeste's mother put a recipe on the cakes called "quotalcazar". Now I don't have time to look, it can be one and the same thing.
This recipe has been made by my mother for n-shpe years and I mean I'm crazy. Everyone who tasted them praised them. On Saturday we had guests and some very pretentious guests for food (vax) but they liked these.

Ingredient:
-for & quotaluat & quot: 4 egg whites
2 cups powdered sugar
3 cups ground walnuts

-for cream: 4 yolks
5 tablespoons sugar
100 ml of milk
1 tablespoon cocoa
200 g butter

1. Beat the egg whites hard with powdered sugar:

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# 2 Lapona

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So you can see how stiff the dough should be. Weeds are placed as small as possible, so that when the alcazals are made, they do not bite from them, but to eat & quot from a mouthful & quot

Ok, for the cream: put all the ingredients on a moderate heat:

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# 9 Little Livia

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# 11 Scarlett O & # 39Hara

# 12 Gagi

[quote name = & # 39Lapona Enigel & # 39 date = & # 39Nov 2 2005, 02:38 PM & # 39 post = & # 39156511 & # 39]
The donuts are glued in pairs and powdered with powdered sugar.


At this stage, the wire broke. That is, take two rolls and join them and then powder (?) Sorry, but what do I do with the cream?
. only I didn't understand?
It looks good and I would love to try it

# 13 Celestial Mother

you "combine" those "balls" with cream, then you powder them. The recipe also mentions that they can be greased with cream on the outside before being powdered with sugar.

# 14 Munteanu_20159

Livi, the first part of the recipe, namely the meringues, resembles a dessert posted by Adriana, & quoted, but good & quot. Here's the recipe:
http: //www.culinar.r. showtopic = 6805

I made them too and I didn't have any problems, although they are a catastrophe for meringues. So you can get to work because they will come out 100%.
I'm sure the alcazals will be super tasty & # 33

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Scarlett on the meringue must beat the egg white to stand concrete. The egg whites should be allowed to reach room temperature, in no case as soon as you take the eggs out of the fridge and beat them. I personally beat the egg whites with a pinch of salt until they froth, then I add the sugar little by little. AND the temperature of the oven should not be too high, the idea is that the meringues or meringues should be more dry, not baked. Good luck & # 33
What meringue cake recipe do you have?

I have one from my mortal mother. I promise to take pictures with her when I have time.

# 16 Lapland

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"Gather those" balls "with cream, then powder them. The recipe also mentions that they can be greased with cream on the outside before being powdered with sugar.

Exactly Mother Celestial, may my mistake be forgiven by the girls.
Oana, if you enlarge the picture, you can see that they are glued with cream.
I take care to put a lot of cream, I pray not so much as to give out. But because I make small donuts, I don't have to throw them out. Who likes creamier sure does what he wants.


TASTES.

It's a very good and very well-known cake, but, surprisingly, I didn't find too many posts on the net. I wanted to compare some recipes, but I didn't have anything. In fact, I have an old recipe, but I remembered that, over time, I changed something in it. Eventually, I asked for an acquaintance's recipe and made the cake according to her instructions.

1. First his mother made it and it turned out like this:

Beat the egg whites with salt and add 300 g of sugar, until the foam is hard, then add 150 g of ground walnuts.

Turn on the oven, on a low heat. Place piles with the teaspoon on the baking paper so that they are topped. Bake for an hour and a quarter, dry, to dry.

Cream: 4 tablespoons (soup) with water mix with 200 g caster sugar, put in a saucepan over low heat until a bound syrup is made. Add 2 teaspoons of cocoa powder, 1-2 teaspoons of ness, then 3 yolks.

Separately, rub 200 g of greasy butter with 200 g of powdered sugar, when it is creamy, gradually add the cream made before with cocoa (cooled).

Glue the meringues 2 at a time, with cream, but put them on top and give the edges through ground walnuts.




2. I had about the same recipe, only the cream was prepared differently and it came out a bit soft. It comes out strong, but it still seems to have too much sugar. As I said, I know from the old recipe that I changed the quantities and put more walnuts. And so I have done now ...



The recipe is the same as above, only I put 300 g of walnuts in the meringue. They came out much better, with a more pronounced walnut taste and a less sweet idea. just an idea.

When I make them - I think next Christmas - if we can live after 2o12, ------- I'll put more nuts and stick them with a dark chocolate cream. About 7 years ago I made alcazales, only meringues, and I glued them with an egg-free cream, similar to homemade chocolate - that is, with butter, milk powder, cocoa. They were better.


Video: Steigenberger Alcazar 5 ЕГИПЕТ Крутой отель с морепродуктами. Супер атмосфера (October 2021).