Am nevoie de o reteta in engleza va rog frumos dar nu prea complicata.nu vreau sa aud raspunsuri de genu da pe google translate
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1 1/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup milk
2 tablespoons red food coloring
1 1/2 teaspoons distilled white vinegar
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, softened
3/4 cup white sugar
1 egg
1/3 cup melted unsalted butter
1 pint heavy whipping cream
2 (8 ounce) packages cream cheese, softened
2/3 cup white sugar
2 teaspoons vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Whisk the flour, cocoa powder, baking soda, and salt in a bowl; set aside. Stir the milk, food coloring, vinegar, and 1/2 teaspoon vanilla extract together in a small bowl; set aside.
Beat the softened butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Once the cake has cooled, cut half of the cake into cubes, and set aside. Cut the remaining cake into 1/2-inch strips, and place onto a baking sheet.
Return the cake strips to the oven, and bake until they have dried out, about 15 minutes. Turn the strips over halfway through cooking so they dry evenly. Once completely dry, allow to cool to room temperature, then crush into fine crumbs.
Combine the cake crumbs with the melted butter until evenly moistened. Press into a 10-inch springform pan, and refrigerate until the butter has hardened, about 45 minutes.
When the crust has nearly hardened, whip the whipping cream until stiff; set aside. Beat the softened cream cheese in a bowl with 2/3 cup sugar and 2 teaspoons vanilla extract until smooth. Fold in the whipped cream until evenly mixed. Pour half of the cream cheese mixture into hardened crumb crust. Spread the cake cubes evenly over the cream cheese mixture, then spread the remaining cream cheese over top. Refrigerate at least 4 hours until the cream cheese has set and the cheesecake is firm.
Footnotes
Editor's Note
Most of the effort required in this recipe involves baking the red velvet cake. You can save time by using a previously prepared cake.
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Ingredients
1 1/4 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup milk
2 tablespoons red food coloring
1 1/2 teaspoons distilled white vinegar
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, softened
3/4 cup white sugar
1 egg
1/3 cup melted unsalted butter
1 pint heavy whipping cream
2 (8 ounce) packages cream cheese, softened
2/3 cup white sugar
2 teaspoons vanilla extract
Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Whisk the flour, cocoa powder, baking soda, and salt in a bowl; set aside. Stir the milk, food coloring, vinegar, and 1/2 teaspoon vanilla extract together in a small bowl; set aside.
Beat the softened butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg until smooth. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Once the cake has cooled, cut half of the cake into cubes, and set aside. Cut the remaining cake into 1/2-inch strips, and place onto a baking sheet.
Return the cake strips to the oven, and bake until they have dried out, about 15 minutes. Turn the strips over halfway through cooking so they dry evenly. Once completely dry, allow to cool to room temperature, then crush into fine crumbs.
Combine the cake crumbs with the melted butter until evenly moistened. Press into a 10-inch springform pan, and refrigerate until the butter has hardened, about 45 minutes.
When the crust has nearly hardened, whip the whipping cream until stiff; set aside. Beat the softened cream cheese in a bowl with 2/3 cup sugar and 2 teaspoons vanilla extract until smooth. Fold in the whipped cream until evenly mixed. Pour half of the cream cheese mixture into hardened crumb crust. Spread the cake cubes evenly over the cream cheese mixture, then spread the remaining cream cheese over top. Refrigerate at least 4 hours until the cream cheese has set and the cheesecake is firm.
Footnotes
Editor's Note
Most of the effort required in this recipe involves baking the red velvet cake. You can save time by using a previously prepared cake.
Ingredients
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
rep time: 15 minutes
Cook time: 2 hours, 30 minutes
If you can't find celery root, you can substitute turnips, rutabagas or potatoes. Just be sure to adjust your cooking times—potatoes cook faster than celery root. Save time in the prep work by prepping the onions and mushrooms while the beef is browning.
Ingredients
2 Tbsp unsalted butter
2-3 pounds beef chuck, cut into chunks
Salt
3 cups chopped onions
1 pound button or cremini mushrooms, quartered if small or 1/4-inch sliced
1 quart beef or chicken broth
3 cups water
2 teaspoons dried marjoram
1 cup pearl barley
1 cup roughly chopped carrot
3 cups celery root, peeled and chopped into 3/4-inch to 1-inch chunks
Black pepper
About 1/2 cup sour cream (around 1 Tbsp sour cream per serving)
Dill for garnish
Method
1 In a Dutch oven or other large, lidded pot, melt the butter over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.
beef-barley-mushroom-stew-1.jpgbeef-barley-mushroom-stew-2.jpg
2 When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot. Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.
beef-barley-mushroom-stew-3.jpgbeef-barley-mushroom-stew-4.jpg
3 When the onions have lightly browned, mix in the mushrooms and increase the heat to high. Cook the mushrooms until they release their water, about 2-3 minutes.
3 Add the beef back to the pot and sprinkle with marjoram. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour.
beef-barley-mushroom-stew-5.jpgbeef-barley-mushroom-stew-6.jpg
4 Add the barley, celery root and carrots, stir well and recover the pot. Simmer gently until the barley and celery root are tender, between 40 minutes and an hour.
Ladle servings into bowls, then top with a dollop of sour cream and a few sprigs of dill. Grind a little black pepper over right before you serve. To eat, stir in the sour cream.
Red Velvet Cake Recipe
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