Prying Pandora Geocoin
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Owner:
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ilTozzo
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Released:
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Thursday, May 12, 2022
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Origin:
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Hlavní město Praha, Czechia
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Recently Spotted:
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In the hands of the owner.
Design note from
Prying Pandora:
I hope you enjoy my coin! The front shows a more realistic view of what the mythical
Pandora would be doing after discovering all the bad things in the world escaping from
Pandora's Box - slamming the lid shut and trying to keep them inside.
The reverse shows my version of Geocaching Bliss: signing the log from a nice sturdy ammo box in a beautiful location, far away from anything urban. The mountain in the background is
Mt. Shuksan, memorable for its beautiful blue glaciers.
This is collectible.
Use TB95XJN to reference this item.
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Ultima missione: nessuna.
Last mission: none.
Geocoin personale della Lackey Prying Pandora, incontrata per caso nel ristorante U Fleku di Praga e, i giorni successivi, a GC7WWWR e GC7WWWW. È un ringraziamento speciale per averle passato la ricetta della torta di grano saraceno e marmellata di lamponi.
Personal geocoin of Lackey Prying Pandora, whom I randomly met ar restaurant U Fleku in Prague and, the next days, at GC7WWWR and GC7WWWW. It's a special thanks you for passing her the recipe of the buckwheat and raspberry jam cake.
Torta di grano saraceno e marmellata di lamponi
Montare a neve 6 albumi con 125 di zucchero.
Mescolare 250g di burro con 125g di zucchero di canna (o bianco), aggiungere 6 tuorli e continuare a mescolare. In seguito aggiungere 250g di farina di grano saraceno e mescolare tutto insieme.
Aggiungere 250g di farina di nocciole (o di mandorle, o un mix delle due) e circa 15g di lievito per dolci. A piacere si possono agginugere vanillina (o estratto di vaniglia) e/o cannella in polvere.
Una volta ottenuto un composto omogeneo, incorporare gli albumi montati a neve muovendo il cucchiaio dal basso verso l'alto per non farli smontare.
Imburrare una teglia (o usare la carta da forno) e versare il composto al suo interno. Cuocere a forno venitlato a 160° per circa 1 ora. Se l torta diventa troppo scura, si può coprire con un foglio di alluminio finché non è pronta.
Una volta cotta, rimuovere la torta dalla teglia e lasciarla raffreddare. Una volta fredda, tagliarla a metà e farcirla con marmellata di lamponi (o fragole, o ribes, o frutti di bosco, etc.). Spolverare la torta con zucchero a velo e... buon appetito! https://youtu.be/ZjTdxXXnPFM
Buckwheat and rasperry jam cake
Whip 6 egg whites and 125g of white sugar until they're firm.
Mix 250g of butter with 125g of brown (or white) sugar, add 6 egg yolks and continue whipping.Then add 250g of buckwheat flour and mix all together.
Add 250g of hazelnut flour (or almond flour, or a mix of the two) and ~15g of baking powder. Then you can add vanilla powder (or vanilla extract) and/or powdered cinnamon, if you like it.
When everything is mixed, add the egg whites and mix them with the compound moving the spoon upward to keep the whites firm and fluffy.
Grease a baking pan with butter (or use greased paper), and put the compound inside. Bake it in ventilated oven, 160°C for about 1 hour. If the top of the cake become too dark, cover it with an aluminium foil until it's ready.
When it's ready, remove the cake from the pan and let it cool down. When it's cooled, cut it in half and fill it with raspberry jam (or strawberry, or red currant, or mixed berries, etc). Cover the cake with powdered sugar and... enjoy it! https://youtu.be/ZjTdxXXnPFM
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ilTozzo moved it to their collection
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