alt chec pufos… si mai simplu! (also in English)

chec pufos bezea italiana2

For English please scroll down

 

checul marmorat este una dintre cele mai cautate retete de pe blogul meu; spuneam in acel post este este o reteta “in familia mea de generatii”;

Revin cu un chec care deasemenea este “reteta mostenita”, a carui reteta mi-a spus-o DIN MEMORIE acum cateva saptamani bunica Veronica (asta si inca cateva, pe care nu am apucat sa le fac deocamdata) iar eu mi-am notat-o in Notes-urile telefonului. Recunosc ca am fost putin suprinsa cand mi-a iesit🙂, dar de atunci am mai facut-o de cel putin 5 ori, deci e cazul sa o impartasesc cu voi…

chec pufos bezea italiana (50)

Ce imi place maxim la aceasta reteta este ca foloseste bezea italiana – pare o sofisticatenie, dar de fapt este o bezea batuta cu sirop de zahar fierbinte, care in schimb simplifica enorm lucrurile. Pentru ca dupa ce ati facut aceasta bezea, puteti da cu mixerul prin ea cat vreti, ca nu se va mai dezumfla… deci uitati de amestecatul albusurilor pale-pale🙂, puteti folosi mixerul, de la inceput pana la sfarsit in aceasta reteta.

chec pufos bezea italiana (37)

Reteta se masoara in cani si linguri (am zis doar ca e veche si ca o facea bunica in anii 40-50 :)… daca vreti o indicatie mai precisa, folositi o cand de 250ml.

Ingrediente

5 oua medii, albusurile separate de galbenusuri

1 cana de zahar

5-6 linguri de apa

5 linguri de ulei

1 cana de faina

1 lingurita de praf de copt

esenta de vanilie

Metoda

1. se bat albusurile cu un praf de sare, pana cand formeaza varfuri tari

2. zaharul cu apa se pun pe foc, pana cand zaharul se topeste si se formeaza un sirop gros (in bezeaua italiana se masoara temperatura cu un termometru, dar nu mi-o imaginez pe bunica cu termometrul in siropul de zahar :))

3. cat siropul e inca fierbinte se toarna putin cate putin peste albusuri si se mixeaza bine cu mixerul pana cand bezeaua devine lucioasa si fina; se continua cu mixerul pana cand se raceste putin.

 

chec pufos bezea italiana

4. galbenusurile se amesteca cu uleiul se se mixeaza putin cate putin in bezea.

5. se adauga si faina cernuta cu praful de copt si vanilia.

 

chec pufos bezea italiana1

6. rezulta un aluat fluid dar care cade in valuri (nu lichid) care se pune in forma de chec

7. se da la cuptor 30 de minute la 180 de grade.

 

chec pufos bezea italiana (13)

another fluffy cake… even easier!

This marble cake is one of the most popular recipes on my blog and, as I said in that post it is a recipe “in my family for generations”;

I am back with a cake which is also “inherited”, whose recipe I got a few weeks ago, told from MEMORY, by my grandmother Veronica (that recipe and a few more) and I’ve written it in my phone’s Notes. I admit I was a little surprised when it turned out that great🙂, but since then I made it at least 5 times, so it’s time to share it with you …

What I like about this recipe is that it uses Italian meringue – seems sophisticated, but it is actually a meringue mixed with hot sugar syrup, which in turn simplifies things. Because after you have made this Italian meringue, you can use the mixer all you want, that the whites will not deflate anymore … So forget the attentive mixing of whites by hand🙂, you can use the mixer from beginning to end in this recipe.

The recipe is measured in cups and spoons 🙂 … if you want a more specific indication, use a 250ml cup.

Ingredients

5 medium eggs, separated

1 cup sugar

5-6 tablespoons water

5 tablespoons oil

1 cup flour

1 teaspoon baking powder

vanilla

Method

1. Beat the egg whites with a pinch of salt until stiff  peaks form

2. Mix the sugar and water and heat on stove, until the sugar melts and forms a thick syrup (in Italian meringue  a thermometer is used, but I can’t imagine my grandmother with the thermometer in sugar syrup :))

3. While the  syrup is still hot, pour over the egg whites little by little and mix well with mixer, until the meringue is glossy and smooth, and continue mixing until it cools down a little.

4. Mix the egg yolks with the oil and pour it little by little in the meringue, still using the mixer.

5. add the flour sifted with the  baking powder and vanilla.

6. the batter resulting is fluid but thick  (not liquid)

7. bake in a loaf pan for 30 minutes at 180 degrees Celsius.

chec pufos bezea italiana2

 

Comments
5 Responses to “alt chec pufos… si mai simplu! (also in English)”
  1. manuellart says:

    Si eu fac tot cam asa checul doar ca nu topesc zaharul cu apa ci il bat jumate cu galbenusul, iar celalat cu albusul. Voi incerca si asa sa vad diferenta, dar e clar ca e dlicios oricum.
    Tip: presara putin zahar cristal deaspura inainte de a-l baga la cuptor si face o crusta super.

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  1. […] de aici si facuta de nenumarate ori, cu rezultate foarte bune. Alte retete de chec la mine pe blog: alt chec pufos, cu sirop de zahar (lucrezi cu mixerul cap-coada si nu te temi ca ti se desumfla albusurile) si chec cu cafea si […]



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