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Gabija admits that making cakes is a very sweet activity for her, because she is a great lover of sweets herself. And this activity also attracts her because by making cakes and decorating them, a woman can reveal her creative side.
“I love aesthetics, beauty, and that cake can be beautifully decorated and presented in some way. There are jobs that you do and you don’t see a tangible result, and with a cake that result is – pleasing to the eye as well as delicious, ”he smiles.
The making of the cakes was inspired by a friend.
Gabija first tried baking a cake a few years ago when she was still a student. She was encouraged to do so by a very good student of study time, whose cakes were always admired by women:
“I thought, Why couldn’t I try? I asked her for her recipe and she gladly agreed to help me. I’m not lying, the first cakes were a fiasco because you need to know how to whip the cream and the tools you need to make things easier and smoother.
I really had to call and ask how to do what. But she was my inspiration and led me to make those cakes. And after I understood the system, it was easier: I found recipes online, sometimes I adjusted them or I made them up myself. “
Constipated sweets fan
The most challenging woman in life decided to go the easy way and bake her favorite Snickers cake by making her first cake.
“My favorite cake is Snickers, so I decided to try it first. I realize that it is quite sweet and that a person has to love sweets a lot to like it.
As a great lover of sweets, I could eat a filling of that cake containing “Rududu” with roasted and salted peanuts. Hmm … “
And although the making of this delicacy, from Gabija, who still had no experience in the field of confectionery at the time, required a lot of effort, the first attempt, according to Gabija, was quite good.
“I didn’t whip the cream while I was making the Snickers cake and had to buy another one and re-whisk the next day. This is the end result it came out of, but more effort was needed.
Visually it didn’t look bad and it was delicious, but its cooking time was longer and during baking it had to bother me because not everything comes out like butter ”, smiles the interpreter and psychologist.
The woman says that when she started making cakes, the most difficult thing for her was to prepare the cream correctly, but over time her skills improved and failures became less frequent.
“The hardest thing for me has always been whipping the cream. Because I am a perfectionist, it is often extraordinary that I want to do everything right. Either it just doesn’t hit, or it throbs and breaks. But now I have discovered a cream hardener that rarely fails. “
The family does not skimp on praise
Gabija has been making cakes for four years, but so far it is just a woman’s leisure hobby. Combining a music career with the work of a psychologist, there is little time left in the kitchen to produce diligent culinary masterpieces, which is why Gabija often bakes cakes for just multiple vacations.
“The last time I made a Raffael cake for a man’s birthday and I usually make it for various celebrations, because if you want to do everything right, it takes a long time. Making the cake only takes a day because I bake the cake myself and make the filling. And when the cake freezes, the second day is dedicated to decorating. It takes about a couple of days to make a complete cake ”, says the interlocutor.
The woman recounts that her pastry masterpieces pamper her loved ones and friends, who are the first and most loyal tasters of her cakes and never skimp on Gabija’s compliments.
“Probably the biggest appreciation for me is when a person tries and says, ‘Oh good, you can make my birthday too, maybe take orders?’ Then I realize that I really managed to make something delicious. Or when you are asked to share a recipe. Then I realize that a good cake has come out. “
After sharing photos of her cakes, Gabija often asks if she could make a custom cake, and friends also ask her if she doesn’t plan to be more active in this activity, but Gabija herself says she doesn’t have such plans yet:
“The family is always happy with my cakes, sometimes I receive orders from friends or they jokingly ask me when I will open a dessert studio.
If at some point the current activity is discouraged or there is no motivation for it anymore, then maybe will light upthat you need to immerse yourself in it. But for now, this is my hobby for a close circle of people, because it takes time ”, says the interpreter and psychologist.
The biggest challenge is the wedding anniversary cake.
Gabija is glad that in all her time spent making cakes, she has never lost a failed cake and made a new one, as this, according to the woman, would make her culinary skills questionable. However, the interlocutor claims that any culinary mistake can be corrected, it is important not to be afraid to experiment:
“I think that when you make a cake you can always save the situation; to fix and change the recipe in some way, you just need to have imagination and not be afraid to experiment.”
So far, Gabija has had more stress baking a cake about a year ago when she and her husband, basketball player Mindaugas, decided to host a “paper” wedding party. For this occasion, she made her favorite Snickers cake.
“I wanted to make it very nice, spread it with cream so that it is very tasty, but a lot of butter is added to that cream. However, there is a recipe according to which such a glaze can be made not only with butter but also with condensed milk. And for me, it kept running.
So I remember I was under a lot of stress because we were celebrating with friends and I had to bring that cake to the party venue and maybe two or three days I was playing with that frosting because it was staining me and someone was running. far from me.
I had to clean everything and make a new one. Until I finally realized that I would have to add more butter. Sometimes, to decorate a cake beautifully, you have to sacrifice taste, ”says the talented interlocutor.
The most praised cake is for a man.
And although for a long time the Snickers cake was a favorite not only of Gabija herself, but also of all her family and friends who tried her cakes, this title was recently won by the latest Raffael de Gabija cake:
“In the beginning, since I made the Snickers cake many times, it got a lot of compliments, but I think over time everyone got bored, so Raffael’s cake was something for loved ones. I go.
This is probably due to the fact that it is suitable for all tastes: both those who like sweet cakes and those who do not like sweet cakes, because it is like that in the middle ”.
He adds that it is precisely the chocolate cakes that are baked because chocolate is their weakness. Kinder Bueno and Ferrero Roche cakes are also drawn to those around them, and Gabija says that she makes various light fruit cakes infrequently, usually in the summer.
“We have had to make others that are fresher, for example, with red fruits. I have not tried it with the gelatin yet, although it looks nice anyway, but I don’t have the real taste of the cake, chocolate in those cakes ”, laughs the interlocutor.
When asked what dreams Gabija has in the future about making cakes, the woman says that she once thought of attending a baking course, but this time she couldn’t find the time. However, according to her, in the future, when there is more time for this leisure hobby, she dreams of learning how to bake not only cakes, but also French cakes and desserts:
“I have an acquaintance who has completed a French dessert course and knows how to make very tasty and beautiful desserts and cakes. A few years ago I had the idea of starting to attend courses, but now, if I went, I would prefer not to take some traditional cakes, but, for example, French cakes or pastries ”.
Raffael cake recipe
Gabija gladly agreed to share the recipe for the acclaimed Raffael cake, which she made for her husband’s birthday, with readers of the tv3.lt news portal:
PASTA: 5 units of eggs (large); 230 grams of flour; 230 grams of sugar; 65 grams of oil; 20 grams of baking powder; 1 Teaspoon vanilla extract.
CREAM: 450 grams of cream, 35% fat; 1 can of sweetened condensed milk (preferably opened and refrigerated for several days to make it thicker); 750 grams of mascarpone cheese; 50 grams of coconut chips; 40 grams of toasted and chopped almonds; 2 envelopes of hardening cream.
Cooking process:
1. Beat the eggs with the sugar and vanilla until the dough has tripled and beaten. Pour in the oil, add the flour mixed with the baking powder and beat until smooth.
2. Divide the resulting dough into 3 parts (approximately 2 tablespoons per serving), pour into a 26 cm diameter round baking pan and bake 3 separate cake trays in a 190 degree oven for approximately 15 minutes.
3. Cream: add the hardener to the cream and beat until stiff, leave it in the refrigerator. Unscrew the mascarpone cheese with the condensed milk, add the coconut chips and the toasted chopped almonds. Stir everything, put it in the refrigerator for half an hour. Add the whipped cream to the cooled dough, mix everything.
4. To sprinkle the cookies, squeeze the lemon juice, add water, add sugar.
5. Assemble the cake: add the first cake to the cake, sprinkle with lemon filling, apply the cream and everything is repeated.
We decorate the resulting cake according to imagination. Put in the refrigerator for at least 5 hours.
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