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Ion and Ionela cake

Ion and Ionela cake

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We start by making creams.

Cream preparation 1:

Rub the yolks very well with powdered sugar, vanilla sugar but also with plain sugar, until the sugar melts. Mix well with cappuccino and cocoa and then put in a bain-marie. Stir constantly until it binds and then cool. When it has cooled, mix it well with whiskey. Rub the butter with the mixer and put the cream on top, spoon by spoon, and then incorporate very well.

Cream preparation 2:

Rub the yolks very well with the powdered sugar, the simple one, until the sugar melts. Put the yolks in a bain-marie and after about 4 minutes add the chocolate cubes and mix well. When the chocolate has melted, add the milk, stirring quickly. When it has thickened a little, take it off the heat and let it cool. Rub the butter well with the vanilla-flavored powdered sugar and put the chilled cream on top, spoon by spoon. Rub well until smooth.

Cream preparation 3:

Finetti cream rubs well with milk.

Countertop preparation:

Beat the egg whites together with a pinch of salt and then with powdered sugar. Add the ground hazelnuts and mix well from the bottom up. We also put almond essence and then we divide the dough into 3 equal parts. Heat the oven and bake the tops, in turn, over medium heat until lightly browned on top. The countertops are cooled.


countertop- cream 1- countertop- cream 2- countertop- cream 3- ground nuts.

Leave to cool for a day and then serve.

Good appetite!

Winners of the Contest

Another one ended COMPETITION with superb prizes. You can review here the details of the contest

We had a beautiful participation, 109 people met the requirements of the contest:

1.Voinea Cristina Ramona
2.Mihalcea Ana-Maria
3.Cioancas Fanica
4.Adriana Maria Szerepi
5.Andreea Denisa
6.ene maria
7.Ivan Janeta
8.Camber Iuliana
9.Gabriel Iliescu
10.Cristina Iuliana Pana
11.Sanduleanu Lenuta
12.Florentina Hurmuz
13.Iliescu Oana
14.Ioniche Daniela Iuliana
15.Mihalache Simona
16. Melinte Popescu Daniela
17.Ioana Mihai
18.Popa Ileana-Gabriela
19.Fecioru Ana-Florina
20.Blaga Camelia Sanda
21.Ovidia Roman
22.Isabela Maftei
23.Adina Gheordun
24.Alina Alecu
25.Popa Gabriela Dorina
25. Ana-Maria Gurgu
26.breahna valeria costinela
27.Camelia Croitor
28.Panait Elena
29.nichita cristina
30.Lacramioara Baltag
31.Tudorica Liliana
32.Marin Gabriel
33. Gabriela Gabriela
34.Ioana Radu
35.Diana Anton
36.Georgiana Coconoiu Soltuz
37.Ghimpeteanu Nina
38.Olaru Ana-Marilena
39.Aghinitei Maria
41.Marioara Zota
42.Serban Alexandra
43.Elena Badea
44.Mara Pia
45.Crisstyna Cryss
46.Podocea Corina
47.Viorica Maria
48.Bleotu Macrina
49.maria magdalena mihaescu
50.Paula Ina
51.Constantin Aurora
52. Iulya Laura
54.Leyla Abdula
55.Dane Dn
56.Alice Monica Gheorghe
58.Lavinia Popa
59.flocea ancut
60. Cakes To Order Mary
61.Cojocaru Maria Elena
63. vali Hurmuz
64. Veronica Iosub
65.Chiru Petronela
66.Aluculesei Brindusa
65.DiaNa MariNa
67.alexa carmen
68.Mary Anton
69.Durus OCtavia
70.Mirela Gavrila
72.Rosulescu Eugenia
73. Ichim Geta
74.Dics & ouml Oana:
75.Valentina Tobi
76.Mogoroa & # 537e Florentina
77.Marculescu Octavia
78.Crasmaru Mirela
79.Cata Pop
80.Ghintuiala Tatiana
81.Simona Bucur
82.Gabriela (gabri Ela)
83.Diana Kintsch
84.Diana Dranca
85.Stingaciu Daniela
86.Palade Liliana
87.Ungureanu irina Ionela
88.Marius Nicolae Toader
89.Gheorghita Anca
90.Durus Mariana
91.Maria Ungurean
92.Lisabela Tudose
93.Gavriloi Adina-Mirabela
94.Trica Viorica
96.Trinc Carmen
97. Foica Cristian
98.Elena Bite
100. Alexandrina Xandrinne
101.Mihaela V Ciocoiu
102.Cristina Popescu
103.Nicoleta Agache
104.Ioana Hent
105.Capsa Ciprian
106.Rotaru Eliana Maria Cristina
107. Moisi Eleonora
108.MIhaela Scurtu

Prize 1. Vali Hurmuz -no. 63

Prize 2. Ioana Radu-no. 34

Congratulations to the winners and I can't wait to see the pictures of what you cook, what you use the prizes for.

One more thing: at the end of the year, all the winners of the contests organized on Pofta Buna! which shows how they use the prizes, also participates in a draw, where I will offer surprise prizes. & # 128578

Thank you very much to all the participants and I am waiting for you at other competitions! & # 128578

Cake with strawberry and strawberry cream

The year that has just passed has been very good for us, a year in which we have had many achievements and happy moments, a healthy and peaceful year. I hope this year is at least as good for everyone as the last one. We cooked quite a lot for these holidays and if at Christmas we could not enjoy a traditional meal, well, on New Year's Eve we had a rich meal with a Romanian flavor: caltabosi, toba, Moldovan quisca, belly soup and sarmalute with a lot of smoking, and for dessert this extremely delicious cake composed of a syrupy top with marsala, a delicious strawberry and strawberry mousse flavored with a few tablespoons of alchermes liqueur and powdered from place to place with a delicious pistachio crunch. At the end I dressed the cake in a white coat made of sugar paste adorned with slightly pink stars. I hope you like it and try it because it was really a very fine and fragrant cake.

Ingredients for a cake 24 cm in diameter

Strawberry and strawberry mousse ingredients

  • 250 g strawberries
  • 250 g strawberries
  • 400 ml whipped cream
  • 3 tablespoons alchermes / sweet white wine
  • 12 g gelatin in sheets / 9 g gelatin powder
  • 225 g sugar

Crispy pistachio ingredient

Syrup ingredient

Sugar paste ingredient

  • 450 g powdered sugar bought
  • 100 g powdered sugar bought (for kneading)
  • 70 g of honey
  • 30 ml water
  • 6 g gelatin in sheets / 4 g gelatin powder
  • 15 g butter

How to prepare pandispan

How to prepare strawberry and strawberry mousse

  • Mix the strawberries and strawberries together with the sugar until we obtain a fine puree.
  • Soak the gelatin sheets in cold water for 10 minutes.
  • Mix the fruit puree with 3 tablespoons of alchermes (this liqueur is used to accentuate the color and add a discreet scent to the mousse) or 3 tablespoons of discreetly scented sweet white wine.
  • Put the puree on a very low heat and leave it until the sugar is completely melted. Be very careful not to boil the puree at all. When it is hot and the sugar has completely melted, take it off the heat and add the gelatin well squeezed from the water in which it was. mix well until the gelatin has dissolved and let the puree cool completely,
  • Mix 400 gr of whipped cream very well (to mix perfectly, keep the mixer bowl and paddles in the fridge for about 30 minutes before mixing the whipped cream).
  • Pour the fruit puree over the whipped cream and mix until the puree is completely incorporated,

Preparation of pistachio crisp

  • Put on low heat, in a Teflon pan, 4-5 tablespoons of sugar and a tablespoon of water. Melt the sugar until it gets a golden color and then add the pistachios. Mix with a wooden spoon for 2-3 minutes and when the pistachio has absorbed all the caramel, turn off the heat and turn it over on a baking sheet,
  • After it has cooled completely, we break it into small pieces with the help of a meat hammer or a tong.

Syrup Preparation Mode

  • Put on low heat the water mixed with sugar and vanilla bean seeds. After the sugar is completely dissolved, turn off the heat and let the syrup cool. When it has reached room temperature, add 5 tablespoons full of marsala and let it cool completely.

How to prepare sugar paste

  • Soak the gelatin sheets in 30 ml of water for 10 minutes.
  • Put the powdered sugar in the robot and mix it for a few seconds. Topim miereala bain-marie.
  • After the gelatin has softened, melt it in a bain-marie with the water in which it stood. BE CAREFUL NOT TO BOIL !! After the gelatin is completely melted, add the honey and butter and mix until you get a homogeneous mixture.
  • We take the bowl from the bain marie and pour the hot syrup over the sugar in the robot. We operate the robot for a few seconds. When the sugar paste begins to compact, turn off the robot and turn the sugar paste over on a marble worktop powdered with powdered sugar.
  • Knead until you get an elastic ball that does not stick to your hands.

To prepare the powdered sugar at home, proceed as follows: mix 300 gr caster sugar with 50 gr commercial powdered sugar and 100 gr corn starch. Mix this mixture in fine fffff powder and use it instead of the powdered sugar you bought. However, I recommend you buy the sugar from the store because the paste comes out much finer.

Chocolate Puff Ingredient:

  • 90 grams of chocolate with a minimum of 70% cocoa content
  • 125 grams of milk
  • 25 grams of flour
  • 25 grams of butter with at least 80% fat
  • 65 grams of cough sugar
  • 75 grams of raw egg white (about 3 eggs)
  • 45 grams of raw yolk (

How to prepare Chocolate Puff

1. Prepare 3 ramekin with a volume of 175 ml, greasing them with butter in an even layer and then lining them with caster sugar.

2. Turn on the oven and set it at 190 degrees Celsius, then carefully weigh all the ingredients. Be careful with the egg whites and yolks, it just so happens that the 3 yolks weigh exactly 45 grams, but it is very possible that they will have to be removed or added a little in quantity to have the exact weight. For successful soufflés, it is essential to respect the weight.

3. First with your fingertips, then with a flexible spatula, mix the soft butter with the flour and salt so that no traces of dry matter can be seen. I used Maldon salt, a very good quality salt and the soufflé was perfect for my and my family's taste. If you do not appreciate the sweet / salty taste contrast, reduce the salt (you can even remove it).

4. Put the milk and 50 grams of caster sugar in a saucepan. Heat the milk almost until it boils, then add the butter homogenized with flour and mix vigorously until you get a homogeneous base, without lumps (left image). Turn off the heat and add the chocolate in the most uniform pieces, stirring until completely melted. After the chocolate has melted, add the vanilla extract and the yolks, mixing well until you get a fine and homogeneous cream, the chocolate base for the soufflé.

5. Whisk the egg whites with the remaining 15 grams of sugar.

6. Incorporate 3 tablespoons of egg white foam in the basic composition with chocolate, stirring vigorously. The rest of the foam will be incorporated by successive folding, raising the composition from the bottom of the vessel to the surface, so as not to lose the air accumulated in the egg white foam, essential for the growth of our soufflés.


Fill the pre-prepared ramekins with the soufflé composition to the limit. Draw the edge of a knife on the edge of the shape, creating a perfectly flat surface. Carefully clean the edges of any traces of chocolate composition before baking.


7. Bake the cakes in the preheated oven at 190 ° C for 13 minutes. During this time, we will get a slightly crunchy crust and a still creamy and silky interior. For fully baked soufflés, I think the time can be extended to 15-16 minutes, but I don't see who could want one like this. :)


The soufflés are served hot, sprinkled with powdered sugar. You have to know that if you don't serve them fast enough, they will give up, it's normal. If you want, you can easily break the crust of the soufflés with a teaspoon, then carefully pour the sauce of vanilla in the created place (as in the first image). I guarantee that even the most sympathetic guests will be captivated by such a dessert.

Tir Tiramisu

The gelatine is soaked according to the instructions on the package, then dissolved in a water bath and poured over the mascarpone cream.

Incorporate the egg white foam

In the cold coffee add the other tablespoon of liqueur,

and soak the biscuits in this mixture.

A layer of biscuits is placed on the bottom of a tray with a removable bottom,

then half the mascarpone cream

which spreads evenly over the entire surface.

Sprinkle grated chocolate over the cream layer,

after which another layer of biscuits is added

Sprinkle the rest of the chocolate on top, cover with plastic wrap and let cool for at least 4 hours.

Playful and tasty entrees

Tarts / Quiches

The advantage of these entrees is that they are made quickly, and the dough does not require many ingredients, but only flour, butter and, optionally, eggs.

In addition you can vary the toppings & # 8211 for example, you can make mini quiches with cheese and spinach, with salmon and cheese, with shrimp or meat.

If you don't have small shapes, but a normal tart tray, you can improvise 6 slices with different toppings. Or if you find it complicated, you can limit yourself to one way. They are also good-looking, tasty and are made quite quickly!


And the salads are made simple, with the same type of dough made from tarts and optional, with cheese, poppy seeds, cumin, spices & # 8211 as you like, etc.

You can choose to make them from wholemeal flour or from a wholemeal mix with seeds because they are healthier.

Assorted trays

An assorted platter always looks good at the beginning of a festive meal. Opt for a mix of two or three cheeses, two or three kinds of light sausages, olives, fresh or candied tomatoes, dried fruit, etc.

Play to choose an appetizing platter and depending on what else you have in the fridge, to your heart's content!

Did Ionela Prodan fall in love with Ion Dolanescu? "She introduced him as the lover of dance, but he was a little wary, it didn't suit him!" - What the people around the two say

There were two great artists of the popular scene, and stories about them will always exist. Many people say that, in the past, Ion Dolanescu and Ionela Prodan were loved.

Author: C.I.P. Tuesday, June 19, 2018, 3:51 p.m.

The first time, these things came to light at the death of the famous artist, but at that time Ionela Prodan vehemently denied everything. Now, after she also passed away, these "accusations" about a love affair between Dolanescu and Ionela Prodan have come to light again.

"Ionela Prodan was not very well known, she was not one of the most successful singers, but she joined Ion Dolanescu and that is how she became known.

The same voices say that Ionela Prodan and Ion Dolanescu had a love affair, a relationship they secretly consumed and only the "bad mouths" revealed.

About 54,000 people have been vaccinated against Sars-Cov-2. No adverse reactions were reported

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54,000 people have been vaccinated against COVID-19 in the last 24 hours. Have.

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Ingredient Tort Tutti Frutti by Simona Callas

  • 3 large eggs
  • 150 g white caster sugar
  • 150 g white flour type 000
  • 1 teaspoon baking powder
  • 2 small oranges (juice and peel)
  • 50 ml milk
  • 75 ml oil
  • the juice drained from a can of tropical fruits of your choice
  • 50 ml triple dry orange liqueur
  • 2 small oranges (juice and peel)
  • 70 g caster sugar
  • 50 ml milk
  • 7 g gelatin + 30 ml water
  • 200 g whipped cream and sweetened
  • tropical fruit from compote (canned)
  • slices of tropical fruits
  • maraschino cherries
  • 2-3 tablespoons prepared jelly cake
  • 200 g whipped cream and sweetened

Ion and Ionela Cake - Recipes

Yesterday I celebrated my husband's name day, and obviously I marked the moment with a cake. Because Alexandra said: "Let him be with the rooster and have the candies!" I decided it was Rafaello's cake. And because we don't like very sweet cakes, we balanced the tastes by adding raspberry layers. It was a perfect, simple, classic but very tasty cake and I wholeheartedly recommend it.

And because I received several comments throughout the period, regarding the consistency of the cream, I come with some clarifications. Some people said that the consistency of the cream is too soft, many said that it came out perfectly, but I also had a few people (fewer who are right) who said that the cream consistency was too soft, the most probably also matters the type of chocolate and the type of cream for whipped cream used, hence the difference. When I prepared the cake I used exactly the quantities given in the recipe, as seen in the photos the cream is not hard, but firm enough to support the next layer. I also have on the blog the recipe for white chocolate ganache with double the amount of chocolate compared to whipped cream, but its consistency is much firmer, stronger than the one used for the cake. Find the recipe here. (click on the underlined word) I can't change the quantities in the recipe either, because I used those quantities, so I'll leave it to you if you want the firmer version, or the less firm one, so to speak.

Share if you like:



Superb, I hope to celebrate your husband's birthday with you next year. what a crazy cake I lost this year :( Happy birthday Petrica!

perfect execution: top, consistency and appearance of the cream, profi, bravo! with white household chocolate, have you ever managed to fight ganache ok? THX

how beautiful. you are bravo..tell me please, instead of whipped cream I could use homemade sour cream?

for syrup there is not too little milk.

It's a little milk for syrup..change the recipe) it's better :)

I don't change the recipe because I put so much milk in it! I squeezed the cock well and it fit me perfectly. If you like very syrupy cakes, I have nothing against it, you can put more, but I put so much and it was perfectly syrupy, so under no circumstances will I change the quantities :)

Hello. the cake looks great. I'm preparing it for my husband's birthday today. I can't wait to see how it turns out. I can't wait to make Rafael's candies anymore, so I bought them from the store. and if I really need any more syrup, I'll make some more. congratulations

by the way. I would have liked you to say at what temperature the countertop is baked. I have an electric oven and I set it at 170 degrees. I hope it will be ok

Happy Birthday! May it be healthy and bring you only joy!

It looks great, I'll try the recipe too

I doubled the amount of milk for the syrup and also (if the children don't eat it) I put coconut liqueur PINA colada in both the cream and the syrup! It turned out perfectly for Santa Claus!

It looks great! And I'm crazy about coconut! I'll try it!

Buna Vio,
I made this cake a few days ago for a friend's birthday :). a goodness came out :).
Thanks a lot for the recipe. very easy to do and very well explained.
p.s. congratulations for the blog is super!

I did it today. My only problem was the syrup. It's a totally wrong recipe for syrup.

The size of the cake is not too big. 32 cm. Does anyone know .

I made it in the shape of 32 cm, if you want to make it smaller you can use a smaller shape and reduce the quantities, it depends on how many people you have at the table :)

With uncharacteristic enthusiasm I decided to try this recipe. Unfortunately, the cream didn't come out at all. by no means did he look like a pudding. I respected the proportions but I did not have the desired result. you may have omitted some ingredients in the cream. Im plus the creams made on the steam bath usually contain egg. Finally. I'm not going to try the experience or heat the cream on a steam bath. I am curious about how many of the housewives who showed their admiration and enthusiasm came out. I'm not Martha Steward, but I felt the need to relate my experience. I'm disappointed, I'm sorry!

My dear, I'm not Martha Stewart either, I'm just a housewife who cooks for the family :) The cream is practically the classic ganache cream, it's not invented by me, it's a classic recipe that a lot of people make. The cream recipe is practically very simple, you just need a lot of attention and a proper chocolate. I even wrote what brands I used, I described the process step by step, I even put images step by step to make it easier to follow.
You didn't explain exactly what went wrong with the cream, maybe if you give me more details I can figure out where you went wrong. I say to try more carefully will surely succeed in the end.

I've made it many times, and you heat the white beak ganache and heat it in the microwave whipped cream and put the white beak until it melts, the proportion is half as much as the beak whipped cream, and you leave it in the fridge for the next day. if it didn't come out, it is possible that the beak is to blame, it is done only with other household items, it is not good because it is softer, the white beak

I had the same problem with the cream. Unfortunately, it did not harden. I thought something nice would come out of the child's birthday, but unfortunately the cake was not eaten.

I have explained very clearly so many times, I give you with copy / paste the same answer I gave to someone above:

"The cream is basically the classic ganache cream, it wasn't invented by me, it's a classic recipe that a lot of people make." The cream recipe is practically very simple, you just need a lot of attention and a proper chocolate. I even wrote what brands I used, I described the process step by step, I even put images step by step to make it easier to follow.
You didn't explain exactly what went wrong with the cream, maybe if you give me more details I can figure out where you went wrong. I say to try more carefully will surely succeed in the end. & quot

In conclusion, a little attention to detail and something super nice would have come out for the child's birthday and surely the cake would have been eaten!

Hello, can I use frozen raspberries?

Of course, frozen raspberries can be used.

when is the cream beaten? when is it cold?

Yes, the cream is beaten when it is cold. I melt the chocolate in the whipped cream the night before and keep it in the fridge overnight. It's the third time I make this cake and it comes out wonderful. He became the family's favorite. I replaced the raspberry layer with apricot jam and syruped it with compote (that's what I had in the house).

Can the cream be made with household chocolate?

I don't like the way household chocolate behaves, the one that is sold by the kilogram. What I used and liked how it behaves is the auchan chocolate blanket

It turned out great! I made it for Easter, I followed the steps of the recipe and it came out very fine, a special taste, I will gladly redo it!

My baking tin has a diameter of 25cm, how many eggs do you advise me to make the top? Is it ok out of 5? On the weekend I plan to make the cake, I will keep you informed with the result. :)

Unfortunately, indeed the cream does not come out, does not bind, I followed all the instructions, I put another cold freezer .maybe, maybe

Good Life. I'm going to make this cake this week and I want to ask you a few questions:
- ganache cream, considering that it is with white chocolate, isn't it made from equal proportions of liquid cream and chocolate?
- I would like to use whipped cream with 30% fat, is there a problem?
- if I prepare the white chocolate cream in the evening, and leave it in the fridge until the next evening (24 h) when I beat it, does it affect in any way?
- Please tell me how I can make raspberry composition without gelatin.
Sorry to ask so many questions, but I don't want to fail.


The name Ionela is a derivative of the name Ioana which in turn is the feminine variant of the name John. It has its origin in the Greek name Ioannes, itself derived from the Hebrew first name Yochanan which translates to "graceful”. The Hebrew form also appears in the written Old Testament Johanan, but also in the New Testament where it is mentioned John the Baptizer.

Some sources say that the translation of John is "Gift from GOd" or "God forgives all our sins”.

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