We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Top: Whisk the egg whites with a pinch of salt and beat the sugar until the sugar melts. Then add the 2 sachets of chocolate cream and the spoon with the chocolate chips, mix well, and add the beaten egg whites. taking care to mix from the bottom up with slow movements. I lined a tray with the dimensions of 22/34 cm with baking paper. I poured the composition in the tray, I leveled it and I put the tray in the oven, the oven being preheated to 170 degrees. It is ready when it passes the toothpick test. Remove the tray from the oven and leave the countertop to cool. When the countertop is well cooled, we start with the first cream. tray.
Cream 1, dark chocolate:
First we put the 3 sheets of gelatin to hydrate in cold water. Separately we grind the chocolate, we put it in a pan, we add the sugar and 150 ml liquid cream. We put the pan on the fire and we mix until the chocolate melts, we take care to boiled. Remove the pan from the heat, squeeze the gelatin sheets and incorporate them into the chocolate, mix and put the pan in the fridge for about 30 minutes. cream, add the whipped cream and mix well. Spread the cream evenly over the counter and let the tray cool until we prepare the cream 2.
Cream 2, milk chocolate
Do the same, moisturize the gelatin sheets. Grind the chocolate, add sugar and 150 ml of liquid whipped cream, put it on the fire until the chocolate melts. Set aside, squeeze the gelatin and incorporate it into the chocolate. Put it in the fridge for about 30 minutes. Beat the whipped cream. sweet cream and the remaining liquid whipped cream. After it has cooled, add the whipped cream over the chocolate and mix well, then spread it over the cream 1. Put it in the fridge until you make the cream 3.
Cream 3, white chocolate.
Proceed in the same way as the first two creams. When it is ready, spread it over cream 2, make it uniform and leave it to cool for a few hours.
We take the tray out of the fridge, we cut the edges, using a knife that we passed over the boiled water. Then we cut the cake into cubes and we glaze it with melted chocolate.
Homemade Pate (Pork Liver)
Today we will do Homemade Pate (Pork Liver). It is a perfect dish for December. The pate is very easy to make and is much tastier than the commercial one. It is perfect on a slice of fresh bread, it is very fine, creamy and tasty.
1 kg of diced pork liver
3 large chopped red onions
4 finely chopped garlic cloves
300 ml of white wine
300 ml of cream for cooking
100 grams of soft butter
3 bay leaves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
Put the butter in a pan and let it melt. Then put the onion and let it soften for about 5 minutes. Add the pork liver and garlic. We cook them until the liver changes color, stirring occasionally.
When the liver has changed color, season with salt, pepper, thyme, put the bay leaves and mix. Then add the wine and cream for cooking. Let it boil for about half an hour - 40 minutes, until the liquid has dropped and the liver has cooked.
After removing from the heat, remove the bay leaves and put everything in a food processor and mix until it becomes a fine paste.
We put the pate in jars and close them tightly. We put it in the fridge for about 2-3 hours, until it hardens.
Look how good it looks! The pate spreads perfectly on bread, is so creamy and tastes absolutely wonderful! It should not be missing from the table in December.
Diploma in 3 Colors
500 ml cold liquid cream,
7 tablespoons sugar,
a small box of pineapple cubes,
4 kiwi fruits,
250 ml liquid whipped cream for garnish,
a box of fruit cocktail
Diploma preparation in 3 colors
-Put the raisins soaked in a little warm water
-Put the gelatin hydrated for 10 minutes, in 3 tablespoons of pineapple juice
- put a pan with boiling water on the fire
-a bowl is placed in it (taking care not to let water enter it)
-Beat whole eggs with the sugar until they become like a cream
-then let it cool a bit
- meanwhile, beat the 500 ml whipped cream at high speed
-add in it, the raisins soaked and squeezed well
-heat the gelatin until it melts, stirring constantly (without boiling)
-cool then put over the whipped cream
-Add chilled egg cream over whipped cream
- add pineapple cubes
Diploma Assembly in 3 Colors
-I divided the composition into 2
-I put the first half in a bowl greased with butter and covered in cling film
-I placed a layer of kiwi slices
-the second half I divided it again in 2
-I colored a part with yellow and I spread it lightly over the kiwi layer
-I put another layer of kiwi slices
-I colored the rest of the composition with a little bleo and I spread it lightly over the kiwi
-on top I put some fruit cubes from a cocktail can
-I wrapped well with the remaining foil on the sides
-I put it in the fridge until the next day
-I stripped the foil and turned it over carefully
-I beat the 250 whipped cream and garnished
-I decorated with melted chocolate and cocktail fruits
"Rolled" cake (with coconut)
Waw how good your & quottavalita & quot looks.
It is my husband's favorite, but I also like it a lot, so I self-serve myself, especially since I arrived here first.
Uuuuuuuuuuuuuu, sssssssssssss. you don't want to know how my taste buds work
We keep it as a favorite, because it looks sooo good.
Have a nice week, Men!
PS Yes, you know how to "roll".
It turned out wonderful for you, I don't kill myself for it, but I taste a bit!
Sidy, what a morning you are. :)) or do you know that the & quot first come - first served & quot principle works for me? :) I made a big tray, so it's for everyone.
Diana, you don't even know how right you are: D
what is the size of the tray in which you prepared it? I have to try this cake too, it looks too good!
So you just looked at the pictures, you didn't read the recipe :)) I also wrote the size of the tray there - 30x40cm.
password that I read the recipe! but in the great rush I did not realize that this detail, ms beautiful, was written somewhere
delicious and cheap and on top of that it has a special look but I mix coconut with normal walnut and it's even better. geta
Geta, I tried the rolled cake with walnuts, but I didn't think to mix the walnuts :) So far. next time i try.
this cake is wonderful, I have a recipe that has a little honey, it gives it a browner color and a special aroma. I also have the recipe before, it was among the first recipes with coconut in Hungary. cooking, dana from arad. if you want I will send you my recipe
Yes, I would love to see the recipe for honey rolled cake. Especially since she's older than me :)
first delicacy with an exotic ingredient.250g.sugar, 250g flour.3whole eggs, 1/2 l of your baking soda, 50g margarine.2 tablespoons melted honey, salt.Cream.300g sugar, 150ml water, 50g cocoa, 200g butter.secret: roll all the pieces first in the cream, then in the coconut. You have a super interesting and appetizing blog. According to the diversity of recipes, it would seem that you are from Transylvania. Good luck, Dana from Arad
Thanks for the recipe! And I hope that the blog will receive the same appreciation even if I am in Dobrogea :)
Hello! I only discovered this blog yesterday. I read some of your recipes and they seemed great to me. Today I tried the baking tray and the wings marinated in the oven (they left my mouth watering when I saw the pictures :). I will give the verdict tonight (after dinner) .. but it will definitely be a favorable one :)
Buuuna! I hope you noticed that it is a "good" honey, in the hope that I will influence the verdict a little :))))
hahaha. I'm sorry, with my hand on my heart I tell you ... I'm sorry, but I don't let myself be so easily influenced. especially when it comes to food: P however, I can tell you that the marinated wings and the cake exceeded my expectations, and not only me. the roll was appreciated by friends. I don't know if the cake itself or just its name aroused interest :) CONGRATULATIONS for the recipes anyway.
: P Then I have nothing to do but continue to post only quality recipes :)) The name of the rolled cake is also important, as if people look at it differently then :)
Very good and beautiful cake! I prepared it and I want to prepare it again, it's a treat. Congratulations on this beautiful and useful blog, it has been my source of inspiration for some time, since I found it. I prepared several recipes from this blog and they all turned out perfectly (although I am a beginner: P). I really like how you present the recipes, and the pictures are not only beautiful, but also useful. All the respect from me! :)
Simona, you almost left me speechless with this message :)) So, as a thank you, I grant you the right to talk to me on your own. And I hope that the blog will remain your source of inspiration for as long as possible :)
Thank you very much! The exceptional cake came out!
With pleasure! I hope you try other cakes on the blog.
very good cake. it's the best I've eaten.
That's my opinion, but I said not to praise myself & quotmarfa & quot :) Thanks for the confirmation and I'm waiting for you on the blog, I assure you that the roll is not the only good cake you will find here.
This cake is on the & quotto do & quot list :) I'm glad you wrote the size of the tray. Most of those who make cakes and post recipes omit to write this or forget the ingredients :)
Nico, I always try to write in the recipes as many details as I find useful. And the size of the tray used for cakes seems to me to be one of these details. I've noticed that it seems insignificant to many, but sometimes it can save us a lot of headaches.
I also saw on some culinary blogs quite complicated recipes explained in 3-4 sentences and I found it a little strange :) But maybe those are addressed to & quotavansat & & quot: D Or to those who like to admire some appetizing photos :))
I come back with the impressions about the recipe:) The cake turned out very good! But know that milk for syrup is not enough, not enough 100 ml to roll the whole cake) And the next time I make it I will put in dough and raisins soaked in rum I think there will be even more: P
I don't know what to say about the syrup, it probably depends on how well we roll the cake. I don't let it soak too much, maybe that's why I run out of syrup.
Raisins I think will make the cake much better, but, being taught with it since childhood, I still prefer it exactly as it is. I recommend you try the blackberry with raisins.
good very good your cake and from what I understand you are a man congratulations the truth my husband discovered your blog wanting sami make a surprise cooking Romanian being Albanian thanks to you I got away with cooking :))) is obsessed with your recipes and not only the whole family today he made this roll of yours and I have to write you something from him, he says that you are his hero and in the way you present the networks and Albanian you still understand :) all the respect from us bravo you are full of wonderful culinary.lore and bledi
Lore, thank you for taking the time to write to me. I also thank Bledi for choosing my blog as the source of inspiration. In fact, thinking that there are Romanians get beget who ask for a lot of additional explanations, maybe I should congratulate him for the way he manages to understand and implement the recipes explained by me - more than likely it is of his talent)
it's just your talent the way you explain with the help of images
I have a slightly different recipe.
in the composition I put honey and a little cinnamon, and in the syrup 150 gr chocolate.
lately I've had a crazier idea (which I haven't been able to put into practice yet.)
I was thinking of putting a little cocoa in the composition, in white syrup to use white chocolate instead of dark and finally to use poppy instead of coconut. and thus the coconut roll would become the poppy roll.
what do you say ??
mother (skeptical of her kind who doesn't really experiment in the kitchen) says it wouldn't work: |
I would still need an opinion before I risk it))
Roxana, I would put the idea into practice, I find it interesting. There's no way out of an uneaten cake, in the worst case it could be less good than a coconut roll, right? :)
Anyway, I'm looking forward to the result of the experiment, and if the cake pleases you, then we can popularize it by publishing it in the & quot readers' quotes & quot)
I also made this cake, among others, for my sister's birthday, last weekend. let the world beat her :)) only I instead of syrup, I melted 1 glade chocolate with milk and a bitter one, I put about 100 ml milk, 50 g butter .. and at the end after I & # 39am melted, I poured 2 ampoules of rum essence. my mother asked me to make the recipe for Christmas too :)) super good!
Well, you're good at cakes, so I'm not surprised to hear that you've changed the recipe :) Happy birthday to your sister!
Thanks for the inspiration, men! very good came out the cake! I'm glad I found this blog. In 2 days I prepared 3 recipes from here. They all came out & quotfirst class & quot! Thank you
With pleasure, Emanuel! I'm glad that I managed to inspire you, I see that you got serious about the work :) I wish you all the recipes you will try come out the same!
So this Robert cake is just WOW. I remembered my childhood, a neighbor of mine always made this cake and when I made it and tasted it I was so excited and happy. Thanks for the recipe :)
You have nothing to do, Andreea. it's nice to think that such a simple cake can make us so happy. From now on you can become the neighbor who makes a rolled cake, I think that in the meantime the neighbors have changed :)
I made the cake. Very good. But I did something wrong because the syrup didn't reach me at all. I only boiled it for a few minutes, for fear of dropping too much. I reheated it about 2 times to make it as easy to syrup as possible. I took the pieces one by one with a fork and dipped them in syrup for a second and then drained them well. what did i do wrong
I really don't know, Ramo. I usually have syrup left after I roll the pieces of cake. And I don't even know if I would recommend you to make more syrup next time you make the rolled cake, it is possible that next time your countertop will not come out so & quotinsetat & quot :)
if I think about it the only thing different was the size of the tray. it was smaller than yours. so the parts that absorb less, ie the upper and lower surface of the cake, were smaller. and the lateral ones, which are more porous, were larger. that would be the only explanation..I was sorry to be left with a quarter of the unfinished cake (I didn't have any more butter to make another syrup) ..
:) Do you see that in the end you managed to figure out for yourself what the problem is? I assumed that you followed exactly everything I wrote in the recipe. But even so, there is a possibility that the top of your cake came out extraordinarily fluffy and thus absorbed more syrup when you rolled it. Such things still happen in the kitchen.
tomorrow I will prepare & quottavalita & quot, your recipe is the same as my mother's that I prepared in my childhood. I hope I get a good roll: D and find a cock as & quotmashcat & quot. congratulations
Thanks! Your rolled cake will definitely come out, but it remains to be seen if it will taste the same as your mother's. I'll cook tomorrow!
Hi! This blog is "my cookbook". When I don't know what to cook anymore, or when I want something more special, I "browse" the blog and am delighted with the results. This cake is delicious, it has become my family's favorite. All my respect for what do it! All the best!
Hi! I think for me the fact that someone tells me that this culinary blog is perceived as "my cookbook" should be the ultimate compliment - or the ultimate confirmation of a job well done (I say this thinking about the fact that my mother thought so about the cookbook and Sandei Marin). I am glad that I can inspire you and that the results of the recipes are in line with your expectations. Call me Robert, I feel better than if you & quotdom & quot :)
:)) Robert, thank you for the answer, I'm Alex. After popping the last piece of & quottavalita & quotam I ran to the & quotcarta de cook & quot and discovered the yogurt cake. I like how it looks but especially the ease with which it is prepared. I think of & quottarta tres chocolates & quot which has the same top and three layers of chocolate. I have prepared it many times, it is light and sweet. I can't wait to make the yogurt cake! All the best!
Alex, you don't have to thank me for so much :) If you thank me for a simple answer, what do you do when I give you an answer that requires detailed explanations about a cake or who knows what other more difficult recipe. : P Since I'm not a great chef, obviously I haven't heard of this tres chocolates tart, but it seems like an interesting recipe (I found out what and how thanks to google). Obviously, the recipe for my yogurt cake is much better, I just have to praise my goods: D After you try it, tell me if it was worth all this praise.
Yes, it's good & # 180 & # 180tarta tres chocolates & # 180 & # 180:) and it has the same cookie sheet with butter. And I'm going to make the yogurt cake as soon as possible, as nah, my fourth time is knocking at the door, which requires cake of course :).
:)) At this rate, you will soon become an expert in cakes. I really like these butter cookie tops and I'm thinking of "slipping" them in as many cake recipes as possible. There can be no good cake that has something like that in its composition. And if we are still on the rolled cake, I think it would be nice to put a little grated coconut on the counter, it would become a little drier. The question is: who tries first? : D
Try the cake & # 180 & # 180 for chocolates & # 180 & # 180, you will like it. Yes, cakes are made less often, but cakes more often. Tomorrow I'll make the shit croissants. I would like to try, but I have a pb with black women in general (I see her as a kind of black woman), she doesn't grow up and I think I know the cause: the oven, I always suffer the same thing :( and I sigh because I like black women I have a coconut cake on the counter and it's very good, in fact it has a coconut top, a cocoa top and a vanilla cream with coconut on top :).
It's clear, I'm a bit behind with the answer to your messages :) I know that yesterday I talked about the number of croissants you got, and now I'm reading that you will make them. as if I were traveling in time :)) Although I kind of avoid cakes, I think I will try this one too, more because it has chocolate. I also published a RECIPE with coconut cream on the blog, but it's not as elaborate as yours.
Yes, I want to make your coconut cake, it has been catching my eye for a long time :). It's simple and good, only the chocolate creams need to be boiled, otherwise it doesn't need an oven and it comes out beautifully in 3 colors: white, brown and black.
Here's how I make this cake, right now! I live in New Zealand with my husband, and today is his birthday! (30 makes, and proud of them!) And what better surprise than the Romanian-flavored cake? hi hi :)
In other words, I always look at your blog to get recipes to cook, and so far they have been a success! Very explicit and & # 39 & # 39 on the meaning of anyone writing recipes! thanks and congratulations! I greet you all
Taking into account the time zone difference, you have enough time to prepare your husband's Romanian surprise :) Send him a warm Happy Birthday! from your assistant chef in the other hemisphere :)
I'm glad you like the way I write the recipes, I hope that they will be useful for you as long as possible from now on and that today's rolled cake will be a resounding success: D I'm cooking, Alina!
Looks like I'm giving you a sweet and a salty one, and today is the time for something sweet. What I want to offer you now is a simple and easy dessert to make - the "rolled" cake or coconut cubes that you can prepare both for the weekend but especially during the week when you feel like something sweet.
I said it's easy to do because we need a baking tray, cocoa syrup and coconut or ground walnut or chocolate flakes, etc.
For the countertop we need:
- 6 eggs
- 6 tablespoons water
- 12 tablespoons sugar
- 1 sachet of vanilla sugar
- 1 sachet of baking powder
- 12 tablespoons of flour
- 2 tablespoons cocoa
- 3 tablespoons oil
- 5 tablespoons ground walnuts
- rum free (optional)
We prepare the top like this (so that it comes out big, beautiful and uniform): the eggs are separated, we put the yolks in a bowl,
mix them with the oil and set them aside. that it will be their turn.
We put the flour together with the cocoa and the baking powder in another bowl, we mix them and we put them "at hand".
Put the egg whites in a larger bowl, add water and a pinch of salt and start beating them well, adding sugar in turn.
When the foam is hard, add the yolks mixed with the oil.
Mix slowly because the flour mixed with baking powder and cocoa follows.
It is already starting to color beautifully. At the end we add ground walnuts and rum essence (whoever wants)
Stir slowly and place in a tray lined with baking paper.
Bake for about 35-40 minutes over medium heat. We do the test with the toothpick (we prick the baked countertop with a toothpick: if it comes out dry then the countertop is baked), let it cool
Cube cube in 3 colors - Recipes
Each of us is looking forward to a cake to make for our loved ones. To be tasty, and not to have to mess around because we don't have time for that and maybe we don't even know how. Those who work and do not have time know what they are talking about.
Here I made a cake whose recipe I took from a magazine and which I say you can make on New Year's Eve, for home, without ordering at the confectionery. It does not compare to the taste of a confectionery. Much more. besides we eat something very tasty, and the appreciation of those around us is appropriate, right?
- 80 g flour
- 3 eggs
- 100 g sugar
- 20 g of cocoa
- 1 teaspoon baking powder
Milk chocolate cream:
- 200 ml of milk
- 45 g powdered sugar
- 3 yolks
- 200 g milk chocolate
- 200 ml of whipped cream
- 3 sheets of gelatin foil
- 1 tablespoon ness or cocoa for children (if you want to replace the ness)
- 200 ml of milk
- 45 g powdered sugar
- 3 yolks
- 200 ml of whipped cream
- 3 sheets of gelatin
Dark chocolate foam:
- grated peel from an orange
- 150 g dark chocolate
- 3 sheets of gelatin
- 200 ml of orange juice
- 4 egg whites
- 1 sachet of Dr. Otker chocolate icing
Preheat the oven to 180 degrees C. Separate the eggs, beat the yolks with the sugar, add the flour mixed with baking powder and cocoa, then the beaten egg whites. Pour the composition into a cake pan greased and lined with flour and bake for 10 minutes.
Soak the gelatin in cold water. Beat the yolks with the sugar until they turn white and then incorporate the warm milk. Put it on a low heat together with the milk chocolate and mix until the chocolate melts, add the cocoa for the children and mix until the composition thickens. Add gelatin and mix. Allow to cool then incorporate the beaten egg whites and whipped cream. Place the ring of the shape around the cake, pour the chocolate drizzle with milk and then refrigerate for 2 hours.
How to make white cream:
It is made in the same way as the brown cream.
Remove the cake from the refrigerator and pour the white composition over it.
Soak the gelatin in cold water.
Melt the chocolate in the orange juice. Add the broken dark chocolate and mix until the chocolate melts, then add the grated orange peel and put the gelatin at the end, mixing well until the gelatin melts. Beat the egg whites well and then pour the chocolate into the beaten egg whites and mix quickly. Pour the whole composition over the bitter cream and quickly refrigerate for 2 hours.
Prepare the icing cold and pour it over the dark chocolate mousse. and again refrigerate until the next day or at least 5 hours.
On top I decorated with coconut rum balls.
It is good that this cake, after assembling the creams, is consumed the next day.
It is delicious and satisfies the taste of any pretentious in sweets!
Images during preparation:
I put gelatin in cold water. One turn of 3 sheets for each cream. Follow the recipe!
I put the mixer in the egg yolks with sugar and this foam came out:
Instead of ness I used cocoa Brumi for children:
Mix milk chocolate with cocoa for children and it goes like this:
Keep gelatin in cold water for 15 minutes, then remove and place in the cream:
I prepare whipped cream:
Whip the whipped cream, then add the chocolate composition with others that are already well cooled. I took it out on the balcony, and then I beat it with 200 ml of whipped cream:
I put white chocolate cream over the milk chocolate cream:
Melt the bitter chicory in the orange juice. I put about 200 ml of juice:
The whipped egg whites are mixed with the bitter beak composition, the one above:
Put the cream prepared from white chocolate. I have not taken a picture of what beak I used but I tell you that I used Primola milk, white and bitter
Delicious cake with fruit mousse & # 8211 a colorful, extremely tasty dessert
If you like simple but tasty cakes, you should try this recipe. The three-color foam cake looks great and tastes delicious. Of course, if you want to make your work easier, you can make foam in one color.
- 4 eggs, 3/4 cup sugar
- 1/2 cup grade flour
- 1/2 cup potato flour
- 1/2 teaspoon baking powder
- Butter and breadcrumbs (for tray greasing)
Ingredients for fruit foam:
- 600 ml sweet cream 30% fat
- 3 jellies in different colors
- 750 ml of hot water
- 5 squares of dark chocolate
Method of preparation:
For starters, we'll take care of the countertop. We prepare the ingredients in time to reach room temperature. Grease the baking tray (25 x 28 cm) with butter and sprinkle with breadcrumbs.
Separate the egg whites from the yolks. Beat the egg whites until you get a stiff foam and set them aside.
Beat the yolks with the sugar and mix well. Then add the flour mixed with the baking powder. At the end, add the beaten egg whites. Mix lightly.Put the dough in the baking tray. Put the tray in the preheated oven at 200 degrees and bake the dough for about 10 minutes until it starts to brown. After it is baked, take it out of the oven and let it cool.
We prepare the ingredients for the foam. Dissolve each jelly in 250 ml of water. Let the 3 jellies cool.After they cool and start to solidify, we can start preparing whipped cream. Pour 200 ml of sweet cream in a bowl and beat hard with the mixer. Then add the first jelly in whipped cream. Stir to combine ingredients.In another bowl, pour 200 ml of sweet cream. Beat well with the mixer until it hardens and add the second jelly. We proceed in the same way, to prepare the third foam.
On the cold countertop we add alternately a spoonful of each foam, so we will get a foam in 3 colors.Level the top well and sprinkle with grated chocolate. Put the cake in the fridge for a few hours and only then cut it into slices. Good appetite!
Serve cake in 3 colors
This cake in 3 colors is wonderful, with surprises at every sip! It is soft and fragile and each layer has its own aroma.
Try this cake recipe in 3 colors & # 8211 without baking powder or artificial colors!
Tuna pasta - a meal ready in 30 minutes
You know I'm a fan of fast and tasty food.
Without a doubt, this recipe has become one of my favorites.
What is it like to have a meal ready in 30 minutes and for your family to eat 2 servings each?
For 4 people you need:
& # 8211 70 gr pasta / person & # 8211 boil in salted water already boiling on the stove
I use fussili in 3 colors from Băneasa.
-100 gr ton / person. I cooked catch red tuna from Spain, taken from Selgros I gave about 40 lei for 400 gr. (and 55 Kg lei)
& # 8211 1 can of chopped tomatoes. Or, fresh, but put them in boiling water for a few minutes to remove the skin, and then cut them into cubes.
& # 8211 1 hot pepper or not, if you don't want hot. I have some small, small peppers taken from Mega Image (it's called piri piri, dried, I'm in a spice jar)
& # 8211 olive oil, salt, pepper
In a larger wok or pan I put olive oil and added sliced garlic plus a small hot pepper and left for a few seconds, stirring constantly.
I added the tuna and let it soften for about 5-7 minutes, stirring constantly. Then I added the tomatoes and let it boil.
I added salt, and when the sauce became exactly to my taste & # 8211 neither too much water nor too thick, I added the pasta, mixed and closed.
Pandispan in 3 colors
So who knows what the recipe isn't, it was just a classic pandispan from 5 eggs, 7 tablespoons of flour (it works even a little more), 5 tablespoons of sugar, a cup of coffee full of milk, 4 tablespoons of oil, a teaspoon of baking powder, an envelope of vanilla sugar, food coloring pink and blue (I wanted pistachio green, but I didn't hit the green one).
I mix the egg whites with foam, then I add everything that means sugar, I continue to mix, then I add the yolks one by one, then the oil, the milk, and finally the flour, 2 tablespoons at a time. When mixing flour, mix the dough at speed 1 or even with a spoon.
After that I divided the composition into 3, coloring one third in pink and the other in blue.