BUTTERMILK SHEET CAKE

http://cookiesandcups.com/buttermilk-sheet-cake/

Alivenși

http://www.adihadean.ro/2015/04/alivensi/

Prajitura Kati

http://retetetimea.ro/prajitura-kati-prajitura-copilariei/

PRAJITURA TOSCA

http://retetefeldefel.ro/prajitura-tosca/

Orange filo pie (portokalopita)

http://www.sbs.com.au/food/recipes/orange-filo-pie-portokalopita?cid=23230

Prajitura cu mac

http://www.bucatarmaniac.ro/2010/11/prajitura-cu-mac.html

Prajitura cu ciocolata

http://www.adihadean.ro/2016/02/prajitura-isteata-cu-ciocolata/

Mousseline Cream, Fancier Than Pastry Cream

http://eugeniekitchen.com/mousseline-cream/

Chocolate Cream Puffs – Choux au Chocolat

http://eugeniekitchen.com/chocolate-cream-puffs/

Salted Brown Butter Pecan Blondies

http://www.thesugarhit.com/2015/03/salted-brown-butter-pecan-blondies.html

Bombe sau prajituri din resturi de prajituri

http://www.bucatarmaniac.ro/2010/01/bombe-sau-prajituri-din-resturi-de.html

Prajitura cu crema de lapte si glazura caramel

http://retete.bucatarmaniac.ro/2012/10/prajitura-cu-crema-de-lapte-si-glazura.html

Prajitura cu morcov

http://retete.bucatarmaniac.ro/2012/11/prajitura-cu-morcov-de-post.html

Cremsnit cu aluat de casa

http://retete.bucatarmaniac.ro/2015/03/cremsnit-cu-aluat-de-casa.html

Prajitura cu ciocolata si cocos

http://www.e-retete.ro/retete/prajitura-cu-ciocolata-si-cocos

Chec cu ciocolata

http://www.e-retete.ro/retete/chec-cu-ciocolata

CREAM PUFFS

http://realhousemoms.com/cream-puffs/

coffee cake with pecan brittle

http://www.olivemagazine.com/recipes/coffee-cake-with-pecan-brittle/4370.html

Type de plat : Dessert
Nb de personnes : 8
Difficulté : Facile
Coût :Bon marché
Préparation : 10mn
Cuisson : 22mn
Temps total : 32mn

INGRÉDIENTS

200 g de bon chocolat noir à 50 % decacao
200 g de beurre
5 œufs
1 c. à soupe de poudre d’amandes
180 g de sucre

RECETTEGâteau au chocolat fondant

Faites chauffer le four à th. 6-7/190°.
Faites fondre ensemble, au micro-ondes ou au bain-marie, le chocolat et le beurre.
Ajoutez le sucre et laissez refroidir un peu.
Incorporez un par un les œufs en remuant bien avec une cuillère en bois après chaque nouvel œuf ajouté.
Enfin, ajoutez la poudre d’amandes et lissez bien le mélange.
Découpez un cercle de papier sulfurisé que vous déposerez dans le fond d’un moule à manqué de 20 cm de diamètre, beurrez les rebords. Versez la préparation et faites cuire pendant 20 mn. Le gâteau doit être encore légèrement tremblotant au milieu.
Sortez le gâteau du four, laissez-le refroidir au moins 10 mn avant de le démouler.

lemony cream butter cake

Lemony Cream Butter Cake

cake layer adapted from the Ricotta Blintz Casserole recipe in "Blue Eggs and Yellow Tomatoes," by Jeanne Kelley

For the cake --
2/3 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt (heaping)
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
2 eggs
2 tablespoons lemon juice (which was about 1 lemon for me)
1/2 teaspoon vanilla
zest of two lemons

For the cream cheese filling --
8 oz cream cheese, at room temperature
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
zest of 1/2 lemon
1 cup confectioners' sugar

Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray.

Make the filling -- In a large bowl or bowl of a standmixer, beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.

Add confectioners' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, both extracts and lemon zest. Beat until completely combined, about 1 minute. Set aside.

Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.

Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)

Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.

Allow to cool in pan on a wire rack for 10 minutes. Carefully remove springform sides and allow to cool on rack for 1 hour. Transfer to refrigerator and chill completely before serving.

Serve chilled, with a little sprinkling of confectioners' sugar.