5 desserts from different countries, which can be prepared in a weekend

Sweet tooth of all countries unite! State boundaries are erased, when it comes to food, because as you know, the love of food brings. Especially if we are talking about the national gourmet desserts from all corners of the globe. Each of them has its own story, each has absorbed the culinary traditions and habits from the past. Today, to cook the national dish of another country in your kitchen easy. On this occasion necessarily need to gather around a big table all home and spend the evening in intimate conversation with a Cup of tea or coffee. Well, to throw a big party-a tasting. Call your friends, and let each responsible for a separate country. Together to taste delicious desserts even more enjoyable. We have selected for you five of the most popular and delicious signature desserts from different countries which are worth a cook. 1. Viennese Apple strudel Strudel from Austria. This dessert is a cake of puff pastry with fillings of fruits, berries, cottage cheese or poppy inside. The first strudel was cooked in 1696. The original recipe is kept today in the city library of Vienna. Try to prepare the option that is most similar in taste to the original Viennese strudel on the kitchen. By the way, serve this dessert hot, decorating the top with a scoop of vanilla ice cream. Ingredients:

• For the dough:
• Мука300 g
• Warm вода150 ml
• Яйцо1 PCs.
• Refined vegetable масло3 tbsp
• Soldatka
• For the filling:
• Изюм100 g
• Ром2 tbsp
• Rice сухари3 tbsp
• Vanilla сахар10 g
• Large яблоки4 PCs.
• Лимон1 PCs.
• Crushed орехи100 g
• Сахар250 g
• Creamy масло6 tbsp
• Корица1 tsp.
• Sugar пудра2 h l

 

Preparation: Raisins, cover with rum and leave for 30 minutes at room temperature. Melt 2 tablespoons of butter and mix them with breadcrumbs and vanilla sugar. Clean the apples and cut them in cubes. Add the zest of a quarter of lemon and freshly squeezed lemon juice. Sift the flour and then add the egg, 2 tablespoons of vegetable oil and salt. Adding water, knead the dough. Roll into a ball, grease with vegetable oil, wrap in clingfilm and leave for an hour in the heat. After this time knead the dough into a flat cake and roll out. When it turns into a thin layer, lay it on the floured cloth and grease with vegetable oil. On the long side to lay track in about 15 inches of the prepared mixture of bread crumbs with vanilla sugar, retreating from the edges of the dough about the same, that is 15 centimeters. On top of the biscuits put the apples, sprinkle the filling with raisins, chopped nuts, cinnamon and sugar. Lift one edge of the dough and cover them with the stuffing along the entire length. Using the tablecloth to roll the dough into a loaf. Grease the baking sheet with melted butter. To put on his strudel. Trim the excess dough. Leave the tails of the twisted roll. Put the strudel in a preheated 180 degree oven and bake for 30-40 minutes. Leave the dessert for an hour to cool. Before serving, sprinkle with icing sugar and decorate with a scoop of vanilla ice cream.



2. Tiramisù This popular Italian dessert today, you can try almost every restaurant. Although at first glance it seems that cook air tiramisu difficult, you will easily be able to replicate this recipe in your kitchen. Only needs patience and inspiration. Ingredients:

• Strong coffee (expresso)2-3 cups
• Egg желток2 PCs.
• Egg белок2 PCs.
• Liquor Аморетто40 ml or to taste
• Маскарпоне250 g
• Sugar пудра50 g
• Cookies савоярди200 g
• Cocoa poroshok taste

 

Method of preparation: Brew coffee and allow to cool. In a bowl, with a mixer beat egg yolks, icing sugar and 1 tablespoon liqueur. Add the mascarpone. Mix well. Whip whites into a thick foam. Add mixture of yolks with mascarpone. Again mix well. Pour the cooled espresso and one tablespoon of liqueur in a small bowl. Dip biscuits in coffee and arrange in a serving dish or in a large glass vase. Laying a single layer, cover the biscuits with a layer of mascarpone cream. Repeat another layer and wrap the bowl with cling film. Put in refrigerator for 3 hours. Before serving, sprinkle with cocoa powder.



3. Classic cheesecake is considered that the birthplace of cheesecake is America. However, its roots go back to Eastern Europe. Largely due to the rich cheese taste and this product there was more than enough. In the modern form is considered a classic cheesecake "new York". All Pets will be satisfied. Feeding should be classic cheesecake with raspberry jam. Ingredients:

• Печенья1 crumbs,5 cups
• Сахар1,5 cups
• Creamy масло50 g
• Cream cheese "Philadelphia"1 kg
• Egg желток2 PCs.
• Яйца5 PCs.
• Сметана60 g
• Мука2 tbsp

 

Method of preparation: Preheat the oven to 200 degrees. Mix crumbled cookies, half a Cup of sugar and melted butter. Spread the mixture on the bottom of the roasting tin, pressing with your hands or the bottom of the beaker. In a large bowl, mix softened to room temperature, cheese, eggs and egg yolks. Beat until a homogeneous mass with a mixer or whisk. Add another half Cup sugar and flour. Mix well and spread on top of the base in form. Bake at 200 degrees for 10 minutes. Then lower the temperature to 100 degrees and continue to bake for one hour or until cheesecake does not become thick in consistency. The center may remain slightly gelatinous. It comes in the cooking process. To give the cheesecake cool and then refrigerate for 3-4 hours to cool.



4. Cake Pavlova This dessert is extremely popular in Australia and New Zealand. It was first prepared in honor of our refined and compatriot of the famous ballerina Anna Pavlova. By the way, the emphasis in the name is placed on foreign manners on the penultimate syllable. The cake tastes exactly the air weightless ballerina and embellished with juicy berries and fruit. Ingredients:

• Egg белок4 PCs.
• Sugar-песок200 g
• Крахмал2 tbsp
• Lemon сок1 tsp.
• Cream of 33% жирности300 g
• Different berries or фрукты500 g
• Пудра2 tbsp sugar

 

Method of preparation: the Sugar is thoroughly mixed with the starch. Whites beat with a mixer at low speed. It is important to know that the dishes in which you'll be able to whip the ingredients need to be spotlessly clean. Gradually, one tablespoon, add sugar-starch mixture, gradually increasing the speed of whipping. After each addition the mixture should be beat at least 2 minutes, that it was stable and thick. In the end, add the lemon juice. And beat for another minute. On a sheet of baking paper draw a circle with a diameter of 20 centimeters. Grease the sheet with oil is not necessary. Sprinkle butanol mass. With a spoon to make the swirls and in the center to make a small indentation. Heat the oven to 180 degrees. Immediately after the cake is put in oven, reduce temperature to 110 degrees. Bake for 1-1. 5 hours. The cake should appear dry crust. After this time the oven off and leave the cake for 4-5 hours to cool. Important: do not open the lid of the oven or in the baking process or the cooling process. Better to do it at night. Whip cream with powdered sugar to cream. Lay them on the finished cake. Decorate the top with fruits and berries. Better to do it just before serving.



5. Catalan cream Spanish dessert Crema Catalana rightly excites the imagination, heart and taste buds. In fact, it is a national version of the delicious creme brulee. All remain happy. To cook it is not so difficult, the main thing — to know the special tricks and to follow recipe. Ingredients:

• Молоко300 ml
• Cream 3% жирности200 ml
• Peel апельсина2 PCs.
• Wand корицы1 PCs.
• Pod ванили1/2 PCs.
• Egg желток5 PCs.
• Cane сахар5–8 tbsp
• Butternut origdate
• Sugar-песок50 g

 

Method of preparation: preheat the oven to 150 degrees. Pave the bottom of a deep baking tray with paper towels. Pour the water into 2 cm and put in the middle of the oven. Mix in a saucepan the milk with cream, add just cut from 2 oranges zest, cinnamon and vanilla. Bring to a boil. Bring to boil and immediately remove from heat. To remove the zest, vanilla and cinnamon. To let the cream to cool. Beat egg yolks with sugar in a lush foam. Carefully enter the weight in milk-butter cream. Pass through a fine sieve. Fill heat-resistant molds. The top of the cream should be smooth, without bubbles and foams. If necessary, the foam must be carefully catch. Put the ramekins in a water bath so that the water reaches only to half the height of ramekins. To put the Catalan cream in the oven for about an hour until it thickens. Remove the ramekins from the oven. Allow to cool, then chill in the fridge. Just before serving, preheat the oven at maximum. Sprinkle the surface of each cream with a pinch of nutmeg and 1 tablespoon of brown sugar and put on the top. Remove once the sugar sacramentaries. It is important to do this promptly as the cream should not have time to heat up. published



Source: kitchenmag.ru/posts/pyat-desertov-iz-raznykh-stran-kotorye-mozhno-prigotovit-v-vykhodnye