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[versão em português abaixo]
This is probably the best dessert I've ever eaten. My mother had this recipe in mind since we bought that bottle of Baileys in a free shop at the El Dorado airport in Bogotá during our 9-hour connection in Colombia when coming back home from a marvelous trip we made to Pennsylvania. This recipe is based off a spumone recipe we got online around 2005 at a RecipeZaar-like website t̶h̶a̶t̶ ̶c̶e̶a̶s̶e̶d̶ ̶i̶t̶s̶ ̶e̶x̶i̶s̶t̶e̶n̶c̶e̶ ̶y̶e̶a̶r̶s̶ ̶a̶g̶o̶ ̶(̶a̶c̶t̶u̶a̶l̶l̶y̶,̶ ̶i̶t̶ ̶w̶a̶s̶ ̶r̶e̶v̶a̶m̶p̶e̶d̶ ̶a̶n̶d̶ ̶a̶l̶l̶ ̶o̶f̶ ̶t̶h̶e̶ ̶u̶s̶e̶r̶-̶s̶u̶b̶m̶i̶t̶t̶e̶d̶ ̶r̶e̶c̶i̶p̶e̶s̶ ̶w̶e̶r̶e̶ ̶e̶r̶a̶s̶e̶d̶,̶ ̶s̶i̶n̶c̶e̶ ̶i̶t̶ ̶w̶a̶s̶ ̶a̶ ̶c̶u̶l̶i̶n̶a̶r̶y̶ ̶T̶V̶ ̶s̶h̶o̶w̶'̶s̶ ̶w̶e̶b̶s̶i̶t̶e̶.̶ ̶T̶h̶i̶s̶ ̶w̶a̶s̶ ̶t̶h̶e̶ ̶o̶r̶i̶g̶i̶n̶a̶l̶ ̶l̶i̶n̶k̶)̶. EDIT: FOUND IT! As the website was recently revamped a second time, the old recipes came back. This is the link to the original "blank" spumone recipe (in Portuguese)
Before making this fabulous dessert, keep in mind that it is indeed alcoholic, and I wouldn't recommend eating it while under effect of restrictive medication.
Happy eating!
BAILEYS SPUMONE
recipe by Fabíola Quaglio
based off Janete Poertas' spumone recipe at Receitas.com
Ingredients
Sponge cake
* 4 eggs
* 2 cups sugar
* 2 cups all-purpose flour
* 1 cup lukewarm milk
* 1 Tbsp baking powder
Sauce
* 2 cups mineral or purified water
* 4 Tbsp sweetened cocoa powder
* 2 Tbsp instant coffee
* 1 Tbsp original-flavored Baileys
Cream
* 3 egg yolks
* 2 Tbsp corn starch, dissolved in 1 cup milk
* 1 cup original-flavored Baileys (yes, one cup)
* 1 can sweetened condensed milk
Meringue
* 3 egg whites
* 4 Tbsp sugar
* 1 cup whipping cream
Decoration
* 1 Tbsp sweetened cocoa powder
Directions
Sponge cake
Preheat the oven for five minutes. Whip the egg whites and blend in the yolks one by one until clear. Add in the sugar and beat until well blended, adding the flour and the milk alternately. Lastly, pour in the baking powder and beat a little more. Bake on high temperature in a greased and floured pan for about half an hour.
Sauce
Boil all the ingredients until the mix rises like milk.
Cream
In a pan, blend all the ingredients. Heat, mixing continuously, until you obtain a confectioner's cream texture.
Meringue
Whip the whites, blend in the sugar and set aside. Whip the cream and add it to the whites mixture.
Mounting the spumone
Soak the already cooled sponge cake with the sauce and spread the cream atop. Add in all of the meringue, spreading it over the cream. Lastly, sift the cocoa powder all over the meringue. Chill in fridge for at least 2 hours before serving.
Bon appetit!
*************************
SPUMONE DE BAILEYS
receita por Fabíola Quaglio
baseado na receita de spumone por Janete Poertas no Receitas.com
Ingredientes
Pão-de-ló
* 4 ovos
* 2 xícaras de açúcar
* 2 xícaras de farinha de trigo
* 1 xícara de leite morno
* 1 colher (sopa) de fermento químico
Calda
* 2 xícaras de água mineral
* 4 colheres (sopa) de chocolate em pó
* 2 colheres (sopa) de café solúvel
* 1 colher (sopa) de Baileys sabor original
Creme
* 3 gemas
* 2 colheres (sopa) de amido de milho dissolvidas em 1 xícara de leite
* 1 xícara de Baileys sabor original (sim, uma xícara)
* 1 lata de leite condensado
Merengue
* 3 claras
* 4 colheres (sopa) de açúcar
* 1 xícara de creme de leite fresco
Para decorar
* 1 colher (sopa) de chocolate em pó
Preparo
Pão-de-ló
Pré-aqueça o forno por 5 minutos. Bata as claras em neve e adicione as gemas uma a uma até ficar claro. Coloque o açúcar e bata até homogeneizar, adicionando alternadamente a farinha e o leite. Por último, adicione o fermento e bata mais um pouco. Leve ao forno em fôrma untada e enfarinhada por aproximadamente meia hora.
Calda
Leve todos os ingredientes homogeneamente misturados ao fogo até levantar fervura como leite.
Creme
Em uma panela, misture todos os ingredientes. Leve ao fogo mexendo sempre até obter textura de creme de padaria.
Merengue
Bata as claras em neve, adicione o açúcar e reserve. Bata o creme de leite em ponto chantilly. Adicione às claras.
Montagem
Molhe o pão-de-ló já frio com a calda. Espalhe o creme por cima. Por último, coloque o merengue. Sobre o merengue, peneire o chocolate em pó. Leve à geladeira por ao menos duas horas antes de servir.
Bom apetite!
This is probably the best dessert I've ever eaten. My mother had this recipe in mind since we bought that bottle of Baileys in a free shop at the El Dorado airport in Bogotá during our 9-hour connection in Colombia when coming back home from a marvelous trip we made to Pennsylvania. This recipe is based off a spumone recipe we got online around 2005 at a RecipeZaar-like website t̶h̶a̶t̶ ̶c̶e̶a̶s̶e̶d̶ ̶i̶t̶s̶ ̶e̶x̶i̶s̶t̶e̶n̶c̶e̶ ̶y̶e̶a̶r̶s̶ ̶a̶g̶o̶ ̶(̶a̶c̶t̶u̶a̶l̶l̶y̶,̶ ̶i̶t̶ ̶w̶a̶s̶ ̶r̶e̶v̶a̶m̶p̶e̶d̶ ̶a̶n̶d̶ ̶a̶l̶l̶ ̶o̶f̶ ̶t̶h̶e̶ ̶u̶s̶e̶r̶-̶s̶u̶b̶m̶i̶t̶t̶e̶d̶ ̶r̶e̶c̶i̶p̶e̶s̶ ̶w̶e̶r̶e̶ ̶e̶r̶a̶s̶e̶d̶,̶ ̶s̶i̶n̶c̶e̶ ̶i̶t̶ ̶w̶a̶s̶ ̶a̶ ̶c̶u̶l̶i̶n̶a̶r̶y̶ ̶T̶V̶ ̶s̶h̶o̶w̶'̶s̶ ̶w̶e̶b̶s̶i̶t̶e̶.̶ ̶T̶h̶i̶s̶ ̶w̶a̶s̶ ̶t̶h̶e̶ ̶o̶r̶i̶g̶i̶n̶a̶l̶ ̶l̶i̶n̶k̶)̶. EDIT: FOUND IT! As the website was recently revamped a second time, the old recipes came back. This is the link to the original "blank" spumone recipe (in Portuguese)
Before making this fabulous dessert, keep in mind that it is indeed alcoholic, and I wouldn't recommend eating it while under effect of restrictive medication.
Happy eating!
BAILEYS SPUMONE
recipe by Fabíola Quaglio
based off Janete Poertas' spumone recipe at Receitas.com
Ingredients
Sponge cake
* 4 eggs
* 2 cups sugar
* 2 cups all-purpose flour
* 1 cup lukewarm milk
* 1 Tbsp baking powder
Sauce
* 2 cups mineral or purified water
* 4 Tbsp sweetened cocoa powder
* 2 Tbsp instant coffee
* 1 Tbsp original-flavored Baileys
Cream
* 3 egg yolks
* 2 Tbsp corn starch, dissolved in 1 cup milk
* 1 cup original-flavored Baileys (yes, one cup)
* 1 can sweetened condensed milk
Meringue
* 3 egg whites
* 4 Tbsp sugar
* 1 cup whipping cream
Decoration
* 1 Tbsp sweetened cocoa powder
Directions
Sponge cake
Preheat the oven for five minutes. Whip the egg whites and blend in the yolks one by one until clear. Add in the sugar and beat until well blended, adding the flour and the milk alternately. Lastly, pour in the baking powder and beat a little more. Bake on high temperature in a greased and floured pan for about half an hour.
Sauce
Boil all the ingredients until the mix rises like milk.
Cream
In a pan, blend all the ingredients. Heat, mixing continuously, until you obtain a confectioner's cream texture.
Meringue
Whip the whites, blend in the sugar and set aside. Whip the cream and add it to the whites mixture.
Mounting the spumone
Soak the already cooled sponge cake with the sauce and spread the cream atop. Add in all of the meringue, spreading it over the cream. Lastly, sift the cocoa powder all over the meringue. Chill in fridge for at least 2 hours before serving.
Bon appetit!
*************************
SPUMONE DE BAILEYS
receita por Fabíola Quaglio
baseado na receita de spumone por Janete Poertas no Receitas.com
Ingredientes
Pão-de-ló
* 4 ovos
* 2 xícaras de açúcar
* 2 xícaras de farinha de trigo
* 1 xícara de leite morno
* 1 colher (sopa) de fermento químico
Calda
* 2 xícaras de água mineral
* 4 colheres (sopa) de chocolate em pó
* 2 colheres (sopa) de café solúvel
* 1 colher (sopa) de Baileys sabor original
Creme
* 3 gemas
* 2 colheres (sopa) de amido de milho dissolvidas em 1 xícara de leite
* 1 xícara de Baileys sabor original (sim, uma xícara)
* 1 lata de leite condensado
Merengue
* 3 claras
* 4 colheres (sopa) de açúcar
* 1 xícara de creme de leite fresco
Para decorar
* 1 colher (sopa) de chocolate em pó
Preparo
Pão-de-ló
Pré-aqueça o forno por 5 minutos. Bata as claras em neve e adicione as gemas uma a uma até ficar claro. Coloque o açúcar e bata até homogeneizar, adicionando alternadamente a farinha e o leite. Por último, adicione o fermento e bata mais um pouco. Leve ao forno em fôrma untada e enfarinhada por aproximadamente meia hora.
Calda
Leve todos os ingredientes homogeneamente misturados ao fogo até levantar fervura como leite.
Creme
Em uma panela, misture todos os ingredientes. Leve ao fogo mexendo sempre até obter textura de creme de padaria.
Merengue
Bata as claras em neve, adicione o açúcar e reserve. Bata o creme de leite em ponto chantilly. Adicione às claras.
Montagem
Molhe o pão-de-ló já frio com a calda. Espalhe o creme por cima. Por último, coloque o merengue. Sobre o merengue, peneire o chocolate em pó. Leve à geladeira por ao menos duas horas antes de servir.
Bom apetite!
Image size
4608x3456px 5.94 MB
Make
NIKON
Model
COOLPIX L820
Shutter Speed
10/600 second
Aperture
F/4.1
Focal Length
12 mm
ISO Speed
3200
Date Taken
Apr 27, 2014, 7:20:59 PM
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