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Spiral cake and a double anniversary

Spiral cake and a double anniversary

I prepared the butter cream with Swiss meringue the day before, according to the recipe here. It is a cream that requires some time and attention, so I preferred to prepare it earlier.

I baked the cocoa top in a round tray with a diameter of 26 cm. It turned out to be too big for what I needed, but I didn't have a smaller shape.

For the cocoa top, I separated the yolks from the egg whites.

I mixed the yolks with the sugar until they turned into a foam, I also put the milk to dissolve the sugar more easily.

After the sugar has melted, add the oil in a thin thread and continue mixing.

I mixed the flour with semolina, baking powder and cocoa.

I put the dry ingredients over the yolk cream and mixed with a spatula.

After this operation I added honey.

I beat the egg whites with a pinch of salt, then lightly incorporated the foam into the rest of the composition.

I put the composition in the tray, on the bottom of which I put baking paper and greased the walls with butter, and I put it in the oven for 15-20 minutes at 180 degrees.

I took out the countertop on a grill to cool.

For the spiral I needed two countertops because I divided the first countertop into 3 strips 10 cm wide, it turned out to be a high but very narrow roll. So I made the second countertop, which I divided into two strips. 10 cm wide.

I think it was better if I used the rectangular tray for two countertops and cut the strips in width, not length.

I prepared the spiral countertops in the same way only in different trays.

For this, we separated the egg whites from the yolks.

I beat the egg whites with a pinch of salt and added the sugar one tablespoon at a time.

I mixed the yolks with the oil and incorporated them lightly into the egg white foam, using a spatula.

I mixed the flour with the baking powder and put it over the egg foam.

At the end I added the flavors, vanilla and lemon.

I put it in the tray lined with baking paper and baked it at 180 degrees for 25-30 minutes.

I let the countertops cool, then straightened the edges and cut 10 cm wide strips.

I made chocolate cream.

For this I heated the whipped cream to the boil, then I put the broken chocolate pieces and mixed with a whisk until it melted and the composition became homogeneous.

I put the chocolate liqueur and let it cool.

I mixed the mascarpone cream with 3 tablespoons of powdered sugar and then I mixed it with cooled chocolate.

I mixed the whipped cream with 3 tablespoons of cream.

There was no need to put whipping cream.

All this being prepared, we started assembling the cake.

Before that, I took the butter cream with Swiss meringue out of the fridge and let it reach room temperature.

Because I didn't like the look of it for decoration, I steamed it and then mixed it at high speed.

I cut the cocoa top in half horizontally.

It is a countertop that does not require syrup being very fluffy.

I smeared the white top strips with chocolate cream.

I ran the first strip, then I continued with the second and so on until I ran all the prepared strips.

We can roll the spiral horizontally or placed "standing" on a plate, as it is more convenient.

I preferred to run it horizontally, as seen in the picture.

I placed the roll on a plate, I greased it with the remaining chocolate cream, I placed a round top on top.

I placed the plate on which the cake was to remain and with a firm movement I turned the plate.

I cut a little from the round countertop because it was bigger than the spiral.

I left only a short distance, which I filled with whipped cream.

I did the same thing with the other half of the countertop.

I put whipped cream on top of the spiral and covered it with the other cocoa top.

I put whipped cream on the side of the cake.

On top of the cake I put a layer of butter cream with Swiss meringue, with the rest of the cream I decorated on top and on the side.

I really wanted to decorate with roses. They didn't look too beautiful on me, but being the first time I do this, I think it's satisfying.

My thanks were that the mother liked the mother and the guests alike.








The story of MAGDALENA IURESCU, the young blind woman competing in "Win Romania!"

An evening full of emotions and tension at & bdquoC & win Rom & acircnia! & Rdquo, the general culture contest broadcast by TVR 2. After six editions won, on Monday, December 3, at 20.00, MAGDALENA IURESCU, our acquaintance , is ready to answer Virgil Ianţu's questions on a day with a double anniversary for his family.

December 3 marks the International Day of Persons with Disabilities, but also the birthday of his mother, which will be public, and for MAGDALENA IURESCU the most appropriate gift would be to win the seventh consecutive edition & bdquoC & acircştiga Romania! & Rdquo .

& bdquoI'm very excited, it's my mother's birthday and I want to make her happy and win tonight's edition. It would be the seventh. Ever since I was little, my mother has been my greatest support. He read and taught me poetry, and from the age of 6 he taught me the board of multiplication, even though I was not going to school. She also supported me during college. He went with me, read my courses and bibliography for exams, so that I could register them, especially since specialized materials are not very common at the Association of the Blind, said the teacher who graduated from the University of Stefan cel Mare in Suceava and took doctorate. "I believe that for the beautiful development of a child, the most important thing is the influence of the parents," she added.

MAGDALENA IURESCU is the first woman to have reached such a distance in the contest that she won Rom & acircnia! & Rdquo. At the seventh edition, the woman enters the competition with 7,200 lei that you have won so far and is approaching a new record: the first woman in the competition who could win the car. However, MAGDALENA IURESCU is modest and says that I did not think that I would win these editions, but only to answer the questions well. I don't set big goals, but I like what I do to do well, responsibly.
How will the 45th edition of the fourth season of MAGDALENA IURESCU end? & Romquo;

MAGDALENA IURESCU will compete today at & quotC & acircştă Rom & acircnia! & Quot together with two ladies. IULIANA PANTAZI from Bacău, who is a nurse by profession and ELENA PEȚU, from Studina, who graduated from the Faculty of Letters at the University of Bucharest, specializing in Ethnology.


The property that inspired Fitzgerald to write "The Great Gatsby," for sale

A historic property in New York, where writer F. Scott Fitzgerald has been invited several times and which inspired him to write The Great Gatsby, is being put up for sale for the first time in 40 years. The property is listed at $ 28.5 million.

Located on the Long Island Locust Valley, the 32-acre property is part of the Gold Coast, where Fitzgerald has placed his iconic novel & bdquoThe Great Gatsby & rdquo.

Nicknamed the Lands Mansion, the house was built in the colonial style in the 1920s, according to real estate agent Maria Babaev of Douglas Elliman.

At about 4,000 square meters, the mansion was designed by Walker & Gillette of New York, one of the most famous architectural firms of the 20th century. It was modernized, but "the integrity of the property has been preserved," the agent said. "It was really a restoration," Babaev said.

The original details include marble fireplaces, wooden floors and built-in mansion furniture. The vestibule preserves the murals and a spiral staircase leads to a gentleman with a skylight. The living room has a 4-and-a-half-meter ceiling, original ornaments and French doors leading to a garden.

The house also has a living room with a hand-carved fireplace, and there is a solarium on the property next to a rose garden.

The house has seven bedrooms, four of which have fireplaces. The main apartment has a veranda and two living rooms, a double dressing room and a double bathroom.

Frederick Law Olmstead, the landscaper who designed Central Park and Prospect Park, designed the property's gardens, including a farm, horse stables, a swimming pool, and a guest house.

The mansion, where many parties were held, was commissioned by businessman Harvey Dow Gibson in 1926, and he and his wife, Helen, often hosted events. They received Zelda and F. Scott Fitzgerald several times, and the visits inspired the author to write & bdquoThe Great Gatsby & rdquo;

The property had only two owners starting in 1929. The current owner bought it in 1982 and added 8 acres to it in the meantime. It is not known for what amount it was bought four decades ago.


Anda Adam sings in Timisoara

The people of Timisoara will have concerts in the city center on the occasion of Europe Day. In Victoriei Square, this evening there will be a flamenco show, then Voltaj, Anda Adam and AM Band will perform.
In the morning, in the Central Park, at the Romanian Soldier Monument, a military ceremony is scheduled, a service to commemorate the heroes on the occasion of the celebration of Romania's state independence, the day of victory in the Second World War and Europe Day.


Spiral cake and a double anniversary - Recipes

Dia, I can't even believe that two years have passed already! Happy birthday, healthy and just as delicious! Health and many beautiful years and granddaughters, all the best!
As for the cake, it's very nice, I think I like it most of all. A bit small: P but very nice! As birthdays! I kiss you and wish you all the best and health! : x

Thank you very much Laura, for your wishes and appreciations. You always have beautiful words.
I had another cake, smaller and that, well, it's not the case that we eat so sweet :)))))
I send a big hug too.

Laura says she's a little small, hmmm, I almost don't even know how to comment, the whole world knows how sober I am. :)))
No, because it's a triple birthday cake, I'd deserve three slices, because mathematically that would be correct, especially since I also have a prescription from the doctor for something like that. : D
I don't comment on the recipe, it would be like commenting on a heart operation just because I know how to cut polenta. :)))
Happy birthday to your celebrants and happy new year in the blogosphere with friends. & gt: D & lt
p.s I deserve even four slices, if it's as small as Laura sees. :))))

Father, if you've been introducing math into the equation, I can't contradict you.
Here's how I say it's fair to do: I'll make a cake out of it especially for you, so I don't hear my words :)))))
Thank you very much for your wishes and good thoughts, we also wish you.
I'm sending a hug too so see you soon.

See the envy now after you said that you will make me a cake, everyone will say that I, who do not gain weight, you are part of me, will all forget that in fact something like this was prescribed to me in the cure. :))))

Leave it, don't worry, we must first take care of those in need :))))) Maybe poet, this is how you approach my figure :)))))))

I had fun with the funfetti, I didn't even know what those are :)). As usual, we delight with cakes full of flavors and color. Happy birthday to the blogger!


Spiral cake and a double anniversary - Recipes

Homemade raw-vegan chocolate with carob and date powder

Coconut cookies: the dessert you make with the whole family

Chocolate fudge or quick homemade chocolate: find out how to make it!

Oreo truffles: the simplest and fastest dessert, with which you will impress everyone

Black Forest cake or Black Forest cake: a luxury dessert

Red Velvet cake: a refined, sweet and refreshing dessert

Meatballs in beer sauce

Angel Cake or Angel & # 8217s Food Cake: the simplest recipe

The best recipe for American chocolate cookies: soft on the inside, crispy on the edges

We only believe in mushrooms

Perfectly textured cookies? Yes, simple: cool the dough before baking (one hour is fine, it's perfect overnight) and lightly hit the oven tray when you take it out, to avoid sticking the cookies on it.

Pain is a burden! This goes without saying, but we must not minimize the consequences of any pain, chronic or acute. The most commonly used treatments in Western culture are pills and antibiotics. However, in recent years, there has been a trend towards a return to traditional remedies, natural remedies and alternative medicine practices specific to Eastern Eastern culture.

Given that there is not (yet) an ideal medical practice, 100% safe and universally valid, most likely, the truth is in the middle of the two cultures. One such product that has appeared relatively recently on the market but has been used for thousands of years is CBD oil cream.

For starters, what is CBD?

If the term "CBD" is foreign to you, it is useful to know that this is an abbreviation for cannabidiol, a natural extract from the cannabis plant. And no, this substance has no hallucinogenic effects, because it does not contain THC (tetrahydrocannabinol), the substance that places cannabis use outside the law. Therefore, in Romania, any product containing cannabidiol is perfectly legal.

What is CBD cream used for?

When you apply creams or ointments on the skin, they can have benefits both for the surface of the skin and for the layers under the dermis. Most CBD oil creams work on both levels. The human body has an endocannabinoid system that normalizes appetite, mood, pain and pleasure.

Cannabinoid substances, such as CBD, activate the endocannabinoid system through skin receptors, muscle tissue, and nerve endings. This explains why most CBD creams are used to relieve chronic pain, inflammation and itching.

How to use cannabidiol cream?

Usually, the use of such creams with CBD oil is extremely simple. For local treatment, you need to identify the source of the pain or discomfort and just apply the cream. The process is similar to using a moisturizer.

Depending on the amount of CBD oil in the composition of the cream, you will be able to get faster or slower effects. It is advisable to start using this type of cream with a lower concentration and, over time, you can increase the percentage of cannabidiol. Watch out! If you have allergic problems, read the list of ingredients carefully and consult your doctor before using the cream.

The benefits of CBD cream

The main effects of using products that are applied directly to the skin and contain cannabidiol are to reduce the sensation of pain, reduce inflammation and improve skin health. For example, two common conditions in which the use of a CBD cream is recommended are arthritis and psoriasis. Moreover, although the application of the cream is local, the effects are felt throughout the body. You will feel more relaxed, calmer and less stressed!

The advantages of using a cream based on CBD oil are numerous and are very quickly noticeable. To be sure of the quality of the product of your choice, consult the varied offer from CBDLife. Choose the product that best suits your needs. Get rid of pain and discomfort in a simple and natural way. Do not hesitate, try!


THE SYMBOLISTICS OF EASTER EGGS IN ROMANIAN TRADITIONS (II)

The Romanian rural universe was and still is, in some areas, a universe specific to the traditional type of village. Popular beliefs are the result of a millennial experience, which still reflects the magical atmosphere in which our ancestors lived. In this special world, every gesture, every action or every day, had its own magical meanings, as well as the house, the garden or the objects in the household, they were given great or bad consequences on the respective human community. Any member of the rural society was obliged, therefore, to observe a series of norms, otherwise it would attract upon himself and others, evils and misfortunes.

We still encounter some reflections of this way of life today, thousands of years lived in the universe of rites and myths, in the sacred atmosphere of any event, are still present, even if in a desecrated form, in contemporary rural communities, despite the fact that their deep meanings, with transcendent (metaphysical) reverberations, have been lost. For example, when we say to someone, "Hello!" or "Happy Birthday!", we no longer know that we are actually performing a ritual. Any wish (name, curse, curse, etc.) once had, on the basis of its manifestation, the belief that it can influence, positively or negatively, the fate of those around us. (1)

The sacred aspect, like the profane one, the last result of this disappearance of the magical character of the Romanian village, represents the “two ways of being (being) in the world” of the traditional man, according to Mircea Eliade.

The customs and traditions of Lent, as well as those of the holiday itself, are no exception to this reality.

The most well-known traditional form of the old beliefs, synthesized from the pre-Christian ones - Indo-European as well as from the Christian ones - is the decoration of the Easter eggs, which, in some areas, still keep traces of the old ritual.

At Mezii-Păresii, in the middle of Lent (of Lent), the counting of eggs, the ritual that brings abundance, is done with magical joints. (2)

Whether it is goose, duck or chicken, the poached egg is obtained by the same method (with some exceptions): a hole is made in each end, and the contents are "blown" out to get out of the egg. The empty egg is then painted, painted or applied to a decorative image (using a number of different techniques).

Unlike other European countries, where the custom has been reduced, in Romanians it has grown, the eggs being painted not only in red but also in many other colors and going to the value of art through technique, materials, symbolism and perfection achievement.

At Easter, the eggs are painted not only in red, but also in other colors, making particularly inspired and beautifully crafted designs, in geometric motifs or representing plants, animals or different astral symbols. Bucovina is known for the & # 8211 tradition still preserved & # 8211 of “decorating” or “keeping” eggs.

For this operation, eggs from poultry (chicken, duck or goose) are preferred, because they, having a thicker shell, are "painted" easier. After extracting the contents of the egg, it is washed with detergent. In this way, the grease is removed, the paint is applied much easier.

After drying, garnish the egg with melted wax. Thus, from the place where you apply the wax, the paint does not stick, keeping the natural color of the egg. The wax is spread on the drawing made with a pencil, with an instrument, called in Bucovina “chișiță” & # 8211 a wooden support, with a thin pipe at the end. In a certain order then, the eggs are placed in different vessels with solutions having different colors. After staining, the wax is removed, wiping the eggs with a heated towel on the hearth.

The harmony of colors, the delicacy of the models passed down from generation to generation or of the original ones, created by younger artists, the mastery of execution have transformed this craft into art.

The eggs are usually decorated in three or four colors, taking into account the symbol of each color: red (sun, fire, love, joy of life), black (eternity, steadfastness), yellow (light, richness of crops, youth, happiness), green (strength and rebirth of nature, fruitfulness, hope), blue (health, vitality, clear sky).

Easter decorative eggs are also made with embossed paints (Vrancea, Putna Sucevei), decorated with beads (Bucovina), wood (Neamț area) or clay (Corund-Harghita). In some parts of the country, boiled eggs are used, in other areas, those emptied of their contents.

Once upon a time, Easter eggs were painted in vegetable colors, prepared according to ancient recipes, passed down from generation to generation, with a wide variety of procedures and techniques. The plants used for this purpose, depending on when they were harvested, the drying time and the way they were combined, offered an extremely wide range of shades.

In order to obtain the red color, for example, the housewives gathered, since the summer, plants with purple flower, which they dried. The most beautiful red color was obtained from the red onion peels, from the leaves of the wild apple or from the sovârf. Lime flowers or birch leaves were used for yellow, eggs were painted blue with the help of violins, and wicker was used for green.

The vegetal colors differ from the chemical ones, in the opinion of the folk craftsmen, who still keep this tradition, through their warmth, which leaves the egg a special aesthetic imprint.

The reddening of the Easter eggs is done on Holy Thursday, there is the belief that the boiled and reddened eggs on this day do not spoil throughout the year, even more, they will never spoil.

It was believed, in the old tradition, that it was forbidden to throw red eggshells at random or in the garbage. They are thrown into a running water, thus announcing that, one week after the Passover of the Christians, the Passover of the Gentiles will come.

In some parts of the country, red eggs or their shells are also used as a symbol of fertility and, as a result, are planted at the root of fruit trees or flowers. (3)

Folk craftsmen also say that one of the basic conditions for decorating Easter eggs was, and still is, the atmosphere in which this activity takes place. No one has to argue, because this technique requires patience and is a very difficult one. The work must take place in an atmosphere of peace and kindness, otherwise the eggs come out smeared and "tormented".

In the Romanian popular tradition, it is believed that Easter eggs carry miraculous powers: they cure diseases and protect the animals in the household.

On the morning of the first day of Easter, the children are made to wash their faces with water from a bowl in which they have previously placed a red egg and a silver coin, so that the children can be flushed and healthy all year round. , “Blushes like the Easter egg and clean like silver”.

The eggshells with which the Easter holidays are made must “be given in the valley (on the water)”, in order to let the Blajins (the good ancestors who live in the White Islands, a kind of terrestrial Paradise) know that Easter is coming (4)

At Easter, among the Romanians, there is the custom of clashing eggs. Colored eggs collide after a certain ceremony, which in rural communities is kept without deviation. As a general rule, the first to collide is the oldest man at the table or an older person who collides the egg's head with the egg held in the hand of a salesman, while uttering the formula "Christ is Risen!" it is answered with: "Truly he is risen!".

III. SYMBOLS ON FOODED EGGS

Some old craftsmen never switched to other designs until they represented the iron of the plow, the symbol of the first furrow of spring.

The geometric elements predominate on the Romanian eggs, followed by the religious ones, flowers, birds and animals.

The vertical straight line means life, and the horizontal line represents death.

Eternity is symbolized by the double line, and the serpentine lines mean water, purification, but also the Way of the Cross.

  • the line with rectangles = thinking and knowing
  • slightly wavy line = water, purification
  • double spiral = the connection between life and death.

Among the most used reasons we mention:

  • The cross = the sign of Christianity.
  • The Romanian cross and the Russian cross or the Moldavian cross = is represented by a cross with other crosses at the ends.
  • The star = is a widespread motif, found especially in Bucovina, it represents the Birth of the Savior, but also the sun, life-giving. In Oltenia and Muntenia this motif is also known as the "shepherd's star".

  • The monastery = also a symbol of Christianity.
  • The animal kingdom = the bee, the frog, the snake, the lamb.
  • Vegetable motifs = fir leaf, carnation, wheat ear, found in Transylvania.
  • Household and field tools = rake, shovel, plow iron.
  • Industrial ornaments, motifs taken from the household industry = the shape that is formed when cutting shirts and sleeves.
  • Various = sacks and the belt of the pope, the lost way, the Easter cross.

Folk motifs are also used, borrowed from the folk costume, such as the ear of wheat or the whirlpool.

The artistic aspects of these drawings were always correlated with magical meanings, sometimes difficult to decipher. It is certain, however, that they had an apotropaic role (protective purpose).

In the foreground of the symbols is the solar motif, reminiscent of the deification of this star by Indo-Europeans. (5)

He is represented in many poses and variants: circle, wheel, rosette, vortex, eyes, cross framed in a circle. The solar symbol is usually rendered abstract, rarely naturalistic.

The oldest and predominant motifs remain those with a geometric character, which consists of a multitude of combinations and associations, some of which are ancient, originating in the Neolithic, as well as the combination of straight, curved lines, which results in the most diverse geometric figures.

One of the most common symbols encountered, consisting of a triangular shape, is the motif of the "wolf tooth" (6)

These symbols, expressed for fundamental reasons, sometimes common with the representations on ceramics and fabrics, are close to the prehistoric symbols in our country, in this case, to the Neolithic ones.

Through their talent and respect for traditions, folk craftsmen create true art compositions. They present all the artistic aspects, which illustrate their state of mind, in which religiosity still predominates today.

All these true works of art, the eggs decorated at Easter, still preserve the fabulous history of human passage, the bearer of a fascinating spirituality, in which the symbols imagine a miraculous land of the Renaissance and the Resurrection.

NOTES AND BIBLIOGRAPHY

  1. Mircea Eliade, “The Sacred and the Profane”, Bucharest, Humanitas Publishing House, 2005.
  2. Dan Ravaru, “Ethnographic and local history landmarks”, PIM Publishing House, Iaşi, 2010.
  3. Artur Gorovei, “Easter eggs. Folklore studies, Bucharest, Paideia Publishing House, 2001.
  4. Romulus Vulcănescu, “Romanian Mythology”, Academy Publishing House, Bucharest, 1985.
  5. Indo-Europeans: a group of peoples from the Bronze Age, migrated from the steppes of Central Asia to Europe in the middle of the fourth millennium BC, an ethno-linguistic group that also included our ancestors, Dacians and Romans.
  6. This geometric motif appears on all household and clothing objects in traditional village households, attesting its continuity since the Dacian times, the symbol for their battle flag or, according to some researchers, even their totemic animal (sacred ancestor, primordial).
  7. Marija Gimbutas, “Civilization and culture: prehistoric vestiges in south-eastern Europe”, Bucharest, Meridiane Publishing House, 1989.

Doina Harnagea

Professor of Philosophy-Psychology, specialist in archeology, history of civilizations and theology.


Ottoman testimonies on Romanian soil: “Esmahan Sultan” Mosque (2) by Urfet Şachir

"Esmahan Sultan" (Mangalia) is the oldest mosque in Romania, saved and preserved, with a rich historical, religious and cultural tradition. It was executed by a team of Turkish craftsmen and is provided, at the entrance, with roof support pillars and oak and veranda railings, which give a special note, unique to the place with combined medieval architecture, Turkish and Greek, with slight Moorish influences. , different in style from the other Turkish cult buildings in Dobrogea.

At the entrance to the mosque it is mandatory to take off your shoes. It is not allowed to enter the premises with shoes. First, out of respect for the sanctuary, you cannot go inside with the dirt outside, where cleanliness must be kept, then, for reasons of hygiene, the shoes outside are a gateway for bacteria and microbes that would endanger people's health. The floor is covered with a Persian carpet or rug, and on the floor the faithful lay small special rugs for prayers, on which they bow before the Lord. The room is very spacious, in the center is the pulpit or minbar, a place of prayer arranged in the form of a stepped balcony, and the altar where the imam preaches on Fridays and holidays. Ȋn stânga acestuia, se află mihrabul sau fereastra oarbă, o nişă orientată către Piatra Neagră de la Ka’ba, Mecca, oraşul sfânt al musulmanilor, un fel de altar unde imamul oficiază slujba religioasă în fiecare zi. De remarcat faptul că toate rugăciunile şi slujbele religioase sunt ţinute numai de bărbaţi, femeile având şi ele acces însă separat, în spaţii delimitate de restul încăperii prin balustrade joase de lemn şi numai în anumite perioade şi în anumite condiţii, având în vedere structura anatomo-fizio-biologică, iar nu din motive de marginalizare (de exemplu, femeia lăuză nu are acces) ele doar asistă şi fac rugăciuni în grup, fără a predica. De altfel, în orice credinţă preoţii-predicatori sunt bărbaţi, din toate timpurile, aşa cum şi profeţii au fost tot bărbaţi. Rugăciunea rituală se face, obligatoriu, de cinci ori pe zi, în momente diferite şi stabilite după poziţia soarelui. Astfel, există: Rugăciunea de Dimineaţă (Sabah Namazı) – aceasta se face în zori, de când începe să se crape de ziuă şi până la răsărit, Rugăciunea de Prânz (Öğle Namazı) – când soarele se află chiar deasupra noastră, fiind în culmea cerului şi este exclusă orice umbră, din momentul în care umbra începe să se alungească înspre răsărit, până când umbra fiecărui lucru apare o dată sau de două ori, Rugăciunea de După-amiază (İkindi) – după ce se termină rugăciunea de prânz şi până la apus, Rugăciunea de Seară (Akşam Namazı) – după momentul apusului şi până la dispariţia crepusculului, Rugăciunea de Noapte (Yatsı Namazı) – după ce trece momentul rugăciunii de seară şi până la momentul rugăciunii de dimineaţă. Alte rugăciuni mai sunt: Rugăciunea de Vineri (Cuma Namazı) – acelaşi moment ca al Rugăciunii de Prânz, Rugăciunea de Teravih (Teravih Namazı) – acelaşi moment ca al Rugăciunii de Noapte, Rugăciunea de Sărbătoare (Bayram Namazı) – în dimineţile de sărbătoare, după ce au trecut aproape 50 de minute de la răsăritul soarelui, până când soarele urcă în culmea cerului.

Fiecare rugăciune se face la momentul său. În afara acestor momente nu se face nicio rugăciune. De asemenea, în timpul răsăritului, când soarele se află în culmea cerului şi în timpul apusului nu se face nicio rugăciune. Cel mai bun moment pentru rugăciuni este imediat ce acesta începe. Ȋn momentele rugăciunilor trebuie să domnească liniştea şi pacea pentru ca niciun factor să nu le perturbe şi credincioşii să poată intra în comuniune cu Dumnezeu. Acest ritual al celor cinci rugăciuni poate avea loc oriunde se află credinciosul, nu doar la geamie, unde întrunirile au loc în anumite zile şi momente ale zilei. Când vine momentul de rugăciune, credinciosul musulman efectuează ritualul abluţiunii (abdest) – spălarea pe mâini, faţă şi picioare până la gleznă, pentru a fi curat. Dacă nu se găseşte apă în locul unde se află credinciosul, se poate curăţa cu pământ curat (Mâide Suresi 6. Ayet Meali). Aceste ritualuri şi rugăciuni sunt, deopotrivă, valabile atât pentru femei, cât şi pentru bărbaţi.


Nu vedeţi dublu! Turnul Eiffel are un frate geamăn | FOTO

Replica amplasată în apropierea originalului a fost realizată din mobilier de exterior, mai precis din scaune. Producătorul de mobilă Fermob a ţinut să marcheze în acest fel o dublă aniversare, a turnului Eiffel şi a unui model de scaun de exterior, denumit Bistro, lansat tot în urmă cu 125 de ani şi care a devenit de atunci extrem de popular pe terasele din întreaga lume.
Cu o înălţime de aproape 15 metri, replica e alcătuită din 324 de scaune roşii, o trimitere la înălţimea celebrului turn, de 324 de metri. Micul „turn Eiffel” va fi dezasamblat pe 7 iulie şi mutat într-un alt loc din Paris.
Construit de inginerul german Gustave Eiffel, turnul a devenit simbolul Parisului, fiind una dintre principalele destinaţii turistice din Franţa şi din lume, cu mai mult de 5,5 milioane de vizitatori anual. Turnul a primit vizitatorul cu numărul 200.000.000 pe 28 noiembrie 2002.
Faimoasa construcţie pe schelet de oţel din Paris a fost ridicată între anii 1887-1889. Aceasta urma să servească drept arc de intrare la Expoziţia Universală care sărbătorea şi centenarul Revoluţiei franceze. Când a fost inaugurat, turnul era cea mai înaltă construcţie din lume.


Ingrediente Tort Trio cu ciocolată

(pentru o formă de tort cu diametrul de 26 cm)
wheat:

  • 4 whole eggs
  • 120 de grame de zahăr
  • 30 de grame de cacao (de cât mai bună calitate, din cea neagră și aromată)
  • 70 de grame de făină
  • 1 praf de sare
  • 1 lingură de extract de vanilie

sirop (opțional):

crema cu trei tipuri de ciocolată:

  • 750 ml. milk
  • 1 praf de sare
  • 6 gălbenușuri
  • 170 de grame de zahăr
  • 80 de grame de făină (sau 60 de grame de amidon de porumb)
  • 1 lingură de extract de vanilie
  • 175 de grame de ciocolată cu 75% cacao
  • 175 de grame de ciocolată cu 45% cacao (cu lapte)
  • 175 de grame de ciocolată albă
  • 35 de grame de gelatină granulată sau foi
  • 120 ml. cold water
  • 1 kg. de smântână pentru frișcă cu minim 32% grăsime

glazură și decor:

  • 120 de grame de ciocolată cu 75% cacao
  • 80 de grame de unt
  • fructe de sezon, figurine/decoruri de ciocolată etc.

Preparare Tort Trio cu ciocolată – rețetă video

Mod de preparare Tort Trio cu ciocolată – rețeta în format text (printabil):

Prepararea blatului pentru Tort Trio cu ciocolată:

Nu e necesar să faceți exact același tip de blat cum am făcut eu, până la urmă, acest tort se poate monta cu succes și pe un blat de biscuiți cu unt, devenind unul complet fără coacere. Dacă veți dori să faceți și blatul, acesta este unul foarte simplu, făcut după rețeta de blat de ruladă, cu ceva mai multă cacao, pentru că mi-am dorit un blat aromat și cât mai închis la culoare.

1. Se pornește cuptorul și se fixează la 170 de grade Celsius. Se pregătește o formă de 26 cm. diametru, căptușind-o cu hârtie de copt sau ungând-o cu unt și tapetând-o cu făină.

2. Am pus toate cele 4 ouă, întregi, împreună cu sarea, în castronul mixerului. Le-am bătut doar cât să se lichefieze, apoi am adăugat zahărul și extractul de vanilie și am mixat totul la viteză mare până când crema s-a deschis mult la culoare și și-a mărit mult volumul. Se cern cacaoa și făina peste compoziția de ouă și se încorporează cu o spatulă flexibilă, ridicând permanent compoziția de pe fundul vasului către suprafață, în timp ce castronul se rotește ușor în sensul acelor de ceasornic.

3. Compoziția bine omogenizată se toarnă în formă, se nivelează și se coace la o înălțime medie, în cuptorul preăncălzit la 170 de grade, timp de 25-30 de minute, până ce tree testul scobitorii. Se lasă blatul să se răcească în formă și opțional, se poate fasona (vezi video de mai sus).

Tort Trio cu ciocolată – prepararea cremei cu 3 tipuri de ciocolată:

1. Într-o cratiță cu fundul mai gros, se toarnă 750 de ml de lapte și se adaugă sarea.

2. Între timp, într-un castron încăpător, mixăm 6 gălbenușuri crude cu 170 de grame de zahăr până când amestecul devine cremos, mult mai deschis la culoare și a crescut în volum.

3. Adăugăm peste amestecul de ouă 80 de grame de făină și amestecăm/mixăm la viteză mică până la obținerea unei paste omogene, fără cocoloașe.

4. Turnăm 150-200 ml. din laptele fierbinte peste amestecul din castron, amestecând bine. După ce se omogenizează perfect, se toarnă totul peste laptele rămas în cratiță.

5. Se pune cratița pe foc mediu și se amestecă permanent cu telul, până ce începe să clocotească. Se amestecă în continuare cu telul, energic, încă 1-2 minute, până crema se îngroașă bine. Se adaugă extractul de vanilie, se omogenizează și se trage de pe foc, acoperind bine cratița cu folie alimentară.

6. Cât crema de bază – care e de fapt o cremă clasică de vanilie – se răcorește, punem gelatina într-un castronel și adăugăm 120 de ml. de apă foarte rece. Amestecăm și o lăsăm să se hidrateze. În cazul în care folosiți gelatină în foi, acestea se hidratează în multă apă foarte rece, să fie bine acoperite.

7. Cât timp crema de bază se mai răcește iar gelatina se hidratează, vom topi, separat, cele 3 tipuri de ciocolată: punem pe foc o cratiță cu apă – doar de două trei-degete să fie apa – iar ciocolatele le punem în castroane încăpătoare, rezistente la foc. Când apa fierbe, vom potrivi pe rând castroanele pe gura cratiței, așa încât fundul castronului să nu atingă apa care fierbe, încălzindu-se doar de la aburi, și vom topi ciocolatele. Înfoliem castroanele cu folie alimentară și le păstrăm, pe cât posibil, într-un loc călduț.

8. Vom trece crema de vanilie finalizată la punctul 5 prin sită, colectând-o într-un castron. E nevoie să măsurăm cantitatea finală a cremei de bază, de aceea o vom cântări. Mie mi-au rezultat 907 grame de cremă, dar în funcție de mărimea ouălor/evaporarea din timpul gătirii/pierderi (cât a rămas pe cratiță sau pe sită) e posibil să rezulte cu ceva mai mult sau cu ceva mai puțin.

9. În crema caldă, dar nu fierbinte – nu are voie să fie mai caldă de 60 de grade Celsius – se dizolvă gelatina hidratată. Dacă gelatina ar fi încălzită la mai mult de 60 de grade, și-ar pierde proprietățile de gelifiant. După dizolvarea gelatinei, am oținut 1041 grame de cremă de bază.

10. Crema de bază se împarte în cantități egale între castroanele cu ciocolată topită, fiecărui tip de ciocolată revenindu-i exact câte o treime, în cazul meu 347 de grame (1-2 grame în plus sau minus nu sunt o problemă). Se omogenizează bine crema adaugată cu fiecare tip de ciocolată, se înfoliază cu folie alimentară castroanele și se păstrează într-un loc călduț din bucătărie, pentru că nu dorim să gelifieze gelatina înainte de a fi venit momentul să lucrăm cu cremele.

11. Se bate smântâna pentru frișcă. Aceasta trebuie să fie foarte rece în momentul în care o batem (preferabil, ținută peste noapte, la frigider), altfel, nu va acumula aer și nu va crește în volum. Se toarnă smântâna pentru frișcă într-un castron încăpător și se bate cu mixerul la viteză mare exact până se întărește, ținându-se de paleta mixerului atunci când e scoasă din masa de frișcă bătută. Dacă batem mai mult de atât, riscăm să se separe smântâna în unt și zer.

12. Fiecărui tip de cremă cu ciocolată îi revin câte 333 grame (+/-) din cantitatea de frișcă bătută. Împărțim frișca în treimi și o vom omogeniza în cremele cu ciocolată pe măsură ce le va veni rândul să le folosim (între timp, frișca bătută rămasă se va păstra la frigider). Mai întâi, adăugăm 2-3 linguri cu vârf din cantitatea de frișcă și amestecăm energic cu o spatulă până când se omogenizează perfect. Abia apoi adăugăm și restul de frișcă și o încorporăm cu spatula, prin împăturiri, cu mișcări identice cum am făcut la amestecarea blatului. Fiecare cremă în care s-a încorporat frișca bătută se va turna în formă, după cum arăt mai departe.

Tort Trio cu ciocolată – Asamblare și decor

1. Pentru asamblare putem folosi fie forma cu pereți detașabili în care am copt blatul, fie un inel reglabil pentru torturi, mai înalt. Tortul va ieși destul de înalt, e posibil să fie nevoie să înălțați marginile cu folie de acetat sau carton îmbrăcat în folie alimentară. Se așează blatul în formă și, opțional, se poate însiropa (siropul se pregătește amestecând toate ingredientele specificate din lista de mai sus). Vom turna imediat deasupra blatului crema cu ciocolată neagră, cu 75% cacao, în care am încorporat frișca, așa cum am descris la punctul precedent. Lovim ușor forma de planul de lucru de două ori (o ridicăm cam 3 cm și o lăsăm să cadă) ca să facă priză blatul și crema, apoi dăm forma de tort la congelator pentru 15-20 de minute, timp în care crema se va întări suficient ca să putem turna următorul strat.

Între timp, cremele celelalte se păstrează într-un loc călduț, nu îmi place să mă repet, dar dacă apucă să se întărească în castron le veți mânca de acolo cu lingurița!

2. După ce primul strat s-a întărit, se adaugă următorul – cel cu ciocolată cu lapte, în care vom încorpora frișca bătută exact cum am arătat la Tort Trio cu ciocolată – prepararea cremei cu 3 tipuri de ciocolată/punctul 12 – și procedăm identic ca mai sus, dând forma la congelator pentru 15-20 de minute.

3. Se toarnă ultimul strat de cremă, cel cu ciocolată albă (cu frișca încorporată, desigur) și se dă crema la congelator pentru ultimele 15 minute, apoi se înfoliază bine forma cu folie alimentară și se transferă la frigider pentru minimum 3 ore, abia apoi vom putea scoate tortul din formă.

4. Pentru a scoate tortul din formă, trebuie încălziți ușor pereții detașabili ai formei, fie ștergând-o în mod repetat cu un burete/cârpă înmuiată în apă fierbinte, fie – cazul meu – cu o torță specială de bucătărie. Căldura va topi un strat superficial de cremă, permițând tortului să se desprindă de pereții formei. Îndepărtăm inelul și dăm tortul la frigider.

5. Puteți folosi ce tip de glazură vă place, eu am pregătit una foarte simplă, topind în bain-marie (cum am arătat la prepararea cremei, punctul 7) 120 de grame de ciocolată neagră și 80 de grame de unt, până s-au omogenizat complet. Am luat apoi castronul cu ciocolata topită de pe foc și am lăsat-o la temperatura bucătăriei, să se răcească până devine neutră la atingere.

6. Pe tortul foarte rece, am distribuit ciocolata topită și am întins-o rapid cu o spatulă, permițându-i să se reverse peste margini din loc în loc. Am decorat cu smochine proaspete, pe care le-am aranjat pe tort cât timp glazura a fost încă umedă, la fel de bine, însă, se pot folosi pentru decor alte fructe – zmeură, mure, afine, căpșune – sau figurine de ciocolată, nuci și alune caramelizate etc.

Tortul se păstrează la frigider, se va servi foarte rece și la porționare vom avea nevoie de un cuțit cu lama înmuiată în apă fierbinte și ștearsă cu un prosop de bucătărie curat, după fiecare tăietură. Spor la treabă și poftă mare!