Cake



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In a bowl, I mixed 8 egg whites with a pinch of salt, over which I added 8 tablespoons of caster sugar, after a while I added the vanilla sugar. I also put the yolks that I mixed at low speed. I mixed the flour with the baking powder and poured them over the composition in the bowl, where I used the spatula for. to incorporate them. I wallpapered the form in which I bake, with flour. I poured the composition and put them in the oven for 1 hour at 160 degrees C.

In the meantime, we made the vanilla cream identical to the one we all make with eclairs: (5 yolks, 150 sugar, 500 ml milk, 4 tablespoons starch, vanilla stick).

After it cooled, I cut it in half, I syruped it with 250 ml of syrup, consisting of powdered sugar and lemon peel. I put the cold cream and glued it.

In 200 ml of water, in a kettle, I dissolved a teaspoon of gelatin, a pointed tip of turmeric for. color, lemon peel and 2 tablespoons caster sugar. I warmed the kettle a little, then strained it and put it in the fridge, stirring occasionally. When it started to thicken, I placed the icing on top of the countertop and back in the fridge for to strengthen. With a bowl, I protected the middle of the countertop and placed the whipped cream (sorry that I didn't have whipped cream in the house, and I didn't find it at Mega next to me).


Meringue cake

Homemade meringue cake recipes & # 8211 how to make meringue cake with walnut and coffee cream. Meringue cake recipe to make a cake with walnuts, meringue and coffee cream. Watch this video on how to make walnut cake and coffee cream using the walnut meringue cake recipe that Grandma made for the holidays!

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October 26, 2020

Mini pancakes with carobs and caramelized apples Fasting pancakes and no sugar

This month it seems that I was only thinking about pancakes, so I experimented with all kinds of recipes. I tested recipes for gluten-free pancakes, vegan pancakes, egg pancakes. Some have come out, some need to be improved, others have been a total disaster.

Didn't you think that all my recipes come out first? It's not like that at all, some are tested and retested ten times. I tell you this so as not to be discouraged if a preparation does not come out of your first, second or third attempt. I generally write down in a notebook almost everything I try and next time I know what to put plus or minus, I keep repeating until what I want comes out.

Let's go back to the pancakes. For me it can be a sweet breakfast or a delicious dessert.

The fastest breakfast is the one that is prepared in the evening, right? Tomorrow I have sugar-free pancakes with carob powder and caramelized apples for breakfast.


Buturuga cake

Buturuga cake or a roll a little different, has a special look and is absolutely delicious. It is prepared quite quickly and is not expensive.


If you try my recipe for Tort Buturuga, I look forward to seeing you again and telling me how much you enjoyed it.

  • 4 eggs
  • a cup of sugar (cup with a capacity of 250 ml)
  • a cup of flour (with tip)
  • 75 ml oil
  • 75 ml water
  • a teaspoon of vanilla essence
  • a teaspoon of baking powder
  • a pinch of salt
  • 250 g butter 82% fat
  • 3 tablespoons cocoa
  • 150 ml water
  • 7 tablespoons sugar
  • 3 yolks
  • 1/2 bottle esenta rom
  • 5 tablespoons ground walnuts



Here you can find the recipe for CHOCOLATE CAKE (NEW YEAR).

Here you can find the recipe for ALCAZAR CAKE.

Method of preparation
Wheat:

Separate the egg whites from the yolks. Mix the egg whites with the salt. Put the sugar and water in a saucepan on the fire and let it boil for a few minutes until the sugar dissolves. Pour it so hot, gradually, over the beaten egg whites. Add the yolks rubbed with oil and mixed with vanilla essence and mix well. Using a spatula, incorporate the flour sifted with baking powder. Wallpaper a large tray (stove tray-34x31cm) with baking paper and pour the dough, then level. Put the tray in the preheated oven over medium heat (180 & # 176C) for about 15 minutes or until the top is slightly browned on the edge. When the top is baked, take it out of the paper tray and cover it with a towel. Let it cool, then gently peel it off the paper.

Cream:
Mix the sugar and cocoa in a saucepan, then add water and mix well. Put the pan on the fire and leave it until the sugar dissolves. When it is ready, set it aside and when it cools down a bit, add the yolks beaten with a fork in a thin wire. Stirring quickly until smooth. Let the sauce thus obtained cool completely, then add the essence. Mix the butter butter, then gradually add the cocoa sauce. We divide the cream in two, and in one of them we put the ground walnut.
Assembly:
Over the cooled countertop we spread the cream in which we incorporated the walnut. Level and roll wide using baking paper. Refrigerate for 1-2 hours to cool well so we can cut it. When it has cooled, take it out of the fridge, remove the edges and cut two pieces (different sizes) that we glue (with cream) to the roll. We cover the whole surface of the roll with cream, then with the help of a fork we draw lines that imitate the bark of the tree. We decorate according to preference. Until serving, keep the roll in the refrigerator. I came out beautiful, didn't I? :)
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Don't forget, I'm waiting for you every day onmy facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens" to cook and consult together.
Here you can find more recipes with SWEETS.


Buturuga cake

Buturuga cake or a roll a little different, has a special look and is absolutely delicious. It is prepared quite quickly and is not expensive.


If you try my recipe for Tort Buturuga, I look forward to seeing you again and telling me how much you enjoyed it.

  • 4 eggs
  • a cup of sugar (cup with a capacity of 250 ml)
  • a cup of flour (with tip)
  • 75 ml oil
  • 75 ml water
  • a teaspoon of vanilla essence
  • a teaspoon of baking powder
  • a pinch of salt
  • 250 g butter 82% fat
  • 3 tablespoons cocoa
  • 150 ml water
  • 7 tablespoons sugar
  • 3 yolks
  • 1/2 bottle esenta rom
  • 5 tablespoons ground walnuts



Here you can find the recipe for CHOCOLATE CAKE (NEW YEAR).

Here you can find the recipe for ALCAZAR CAKE.

Method of preparation
Wheat:

Separate the egg whites from the yolks. Mix the egg whites with the salt. Put the sugar and water in a saucepan on the fire and let it boil for a few minutes until the sugar dissolves. Pour it so hot, gradually, over the beaten egg whites. Add the yolks rubbed with oil and mixed with vanilla essence and mix well. Using a spatula, incorporate the flour sifted with baking powder. Wallpaper a large tray (stove tray-34x31cm) with baking paper and pour the dough, then level. Put the tray in the preheated oven over medium heat (180 & # 176C) for about 15 minutes or until the top is slightly browned on the edge. When the top is baked, take it out of the paper tray and cover it with a towel. Let it cool, then gently peel it off the paper.

Cream:
Mix the sugar and cocoa in a saucepan, then add water and mix well. Put the pan on the fire and leave it until the sugar dissolves. When it is ready, set it aside and when it cools down a bit, add the yolks beaten with a fork in a thin wire. Stirring quickly until smooth. Let the sauce thus obtained cool completely, then add the essence. Mix the butter butter, then gradually add the cocoa sauce. We divide the cream in two, and in one of them we put the ground walnut.
Assembly:
Over the cooled countertop we spread the cream in which we incorporated the walnut. Level and roll wide using baking paper. Refrigerate for 1-2 hours to cool well so we can cut it. When it has cooled, take it out of the fridge, remove the edges and cut two pieces (different sizes) that we glue (with cream) to the roll. We cover the whole surface of the roll with cream, then with the help of a fork we draw lines that imitate the bark of the tree. We decorate according to preference. Until serving, keep the roll in the refrigerator. I came out beautiful, didn't I? :)
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Don't forget, I'm waiting for you every day onmy facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens" to cook and consult together.
Here you can find more recipes with SWEETS.


Delicious fasting recipes. How to make a fabulous diplomat cake

400ml soy milk
400ml coconut milk
4gr agar-agar or vegetable gelatin
100 gr sweetener
1 vanilla pod
1 dark chocolate without milk
150gr nuts
100gr raisins
grated lemon peel
200gr cherries and frozen fruits
1 tablespoon starch

Method of preparation:

Cut the vanilla pod lengthwise and scrape the seeds inside with the back of the knife. Boil the vanilla seeds and pods together with the coconut milk, 350 ml of soy milk and 80 grams of natural sweetener. By boiling, the vanilla flavor will encompass all the liquid.

Dissolve the agar-agar in 50 ml of soy milk, then add it over the hot liquid and mix very quickly while pouring it. After it starts to boil again, it should stay on the fire for another 2-3 minutes, during which time it should be stirred continuously. After the fire is stopped, add the grated lemon peel.

Separately chop the raisins with a robot. Put the chopped walnuts in a round bowl with a diameter of 20 cm and press well.

Remove the vanilla pod and slowly pour the composition over the walnuts (slowly, so as not to dislodge the "base" and spread the walnuts). Let the cake cool, then put it in the fridge. The sweets are curdled even at room temperature from agar to agar, unlike gelatin which is in dire need of refrigeration.

To complete the cake, I put the fruit on the fire together with the rest of the sweetener and the starch dissolved in 2 tablespoons of water. They have to boil. The sauce formed will thicken from the starch. Taste and, if necessary, you can add more sugar or leave the fruits more sour, in contrast to the cake.

After cooling, place over the cake. Bitter chocolate can be grated or melted to make various shapes out of it. You can put baking paper on a rolling pin, melt chocolate in a bain-marie and you can make a kind of chocolate curls, writes iria.ro.

Tips: For the cake, fold the ingredients and use cream between the tops. It will turn out absolutely delicious!


Carrot cake. The easiest and tastiest recipe

Carrot cake is a real treat. It has many spices and is extremely tasty. It is very moist and goes great in combination with a cream cheese or mascarpone. You have to try this recipe.

READ THE ENTIRE LIVE MAGAZINE! JANUARY, FREE, HERE!

  • 240g flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ grated nutmeg
  • ¼ teaspoon cardamom
  • ¼ teaspoon ginger powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 250g sugar
  • 250g carrots ras fin
  • 160g vegetable oil
  • 50g ripe pecans
  • optional: candied orange peel

Cream cheese with butter / cheese buttercream:

  • 100g soft butter
  • 250g powdered sugar
  • 200g cream cheese
  • grated peel of 1 lemon

Method of preparation:

For the top, first mix in a bowl: flour, baking powder, cinnamon, nutmeg, cardamom and ginger powder.

In another bowl, lightly beat the 3 eggs with a fork. Add sugar, vanilla extract and oil and mix well. Gradually pour over the liquid ingredients and incorporate the flour mixture earlier.

Finally, in all this mixture incorporate the grated carrot, walnuts and orange peel.

Pour the dough, in equal quantities, into 2 trays with a diameter of 20 cm, lined with baking paper. Leave them in the oven at 180C for 30 minutes or until a toothpick stuck in their middle comes out clean.

Remove the tops from the oven and let them cool in the pan for 5 minutes, then take them out on a grill to cool completely.

Only after they have cooled perfectly can you cut the top to level them, and then each one in two equal parts horizontally. In total you will have four slices of countertop waiting for the cream.

For the cream:

Let the butter soak at room temperature. Only when it is soft is it ready to be turned into cream.

Rub the butter with the powdered sugar and lemon peel with a mixer. When the butter has swallowed almost all the sugar, start adding the cream cheese. One tablespoon at a time. And be patient to incorporate it all before adding the next spoon. When you have finished incorporating all the cream cheese, the cream is ready.

Divide the cream into about 4 parts. After you have shared your cream, place the base from the first countertop on a plate / plate. Spread some of the cream over it. Level up close to the edges and place the second part of the countertop over it. Continue in the same way until you put the last slice on the counter.

Spread the remaining cream over the cake and on the sides as smooth as possible, using a metal spatula.

Let the cake cool for at least 1-2 hours before decorating and cutting.

I put caramelized walnuts in it (I mean 50g of melted sugar until it is camellelized with a little water, in which I threw a handful of ripe pecans and turned everything over on a baking paper. When they hardened I crushed them with a knife.) You can also decorate with fresh fruits (blueberries, currants, kumquats), edible flowers or you can leave it simple.


Chocolate cream with butter for the cake

Until the top is baked, you can make the cream. For the cream, mix the 5 whole eggs with 200 g of sugar, until a foam is obtained.

The foam is moved to a metal bowl and heated on a steam bath (placed over a pot in which a handful of water boils slowly), stirring constantly (not to make a fuss) until it thickens like sour cream. The foam does not have to boil, the eggs are cooked at 73 ° & # 8211 if you have a kitchen thermometer you will stop heating the cream when the temperature reaches 75 C. Beyond this temperature the coagulation process of the egg proteins will begin.

Then add the chopped chocolate by hand and mix quickly with cocoa and vanilla. The fire should be very small. The cream will thicken and you can already remove it from the heat. Leave to cool. Cocoa will thicken the cream well.

This cream base is left to cool for 2-3 hours, until it reaches room temperature. It must have the same temperature as the butter that I took out of the fridge for 4-5 hours. Any difference in temperature between the 2 components leads to the cutting of the cream.

The butter reached room temperature is foamed with the mixer and then the spoon from the base of the cooled cream is added to it. Do not put the whole cream base in butter from the beginning! Between the stages, mix only a few seconds with the mixer.

If the cream is cut, don't panic! ANY butter-based cream repairs itself if you beat it with the mixer (at high speed) even for 10-15 minutes. Keep an eye on the cream and see how it becomes creamy again.

The chocolate cream with butter thus obtained is left to cool (in the refrigerator) for at least an hour. If you make the cream the day before, before assembling the cake 30 minutes, take the cream out of the fridge so that it softens a bit and you can work with it.

SYRUP PREPARATION

For the syrup I boiled 100 g of sugar and 100 ml of water. I added vanilla. You can also add rum if you want, but I wanted to feel the taste of chocolate, not rum. We are the villages with the aroma of rum that the world puts in all the cakes, making them uniform. It goes very well with a little orange peel or Cointreau or Grand Marnier liqueur.

This chocolate cream can be stored in the refrigerator for a month. You can make larger quantities and use it for different cakes or cookies.


The cookbook


A super delicious cake that I kept repeating, every time with small changes!


Wheat:
5 eggs
5 tablespoons fine sugar (I used)
40 ml oil
120 g flour
40 g of corn starch
5 g baking powder (1/2 sachet)

Preheat the oven to 170 degrees.
Separate the egg whites from the yolks. Mix the egg whites, add the sugar, the yolks in turn, then the oil, sift the flour, starch and baking powder. Add the flour and mix gently until incorporated (or with a spatula in top). Put the composition in a pan greased with butter and bake for 25-30 minutes at 170-180 degrees.

5 comments:

A very good and beautiful cake.

DiaMar-yellow kitchen, I didn't have much patience to decorate (I miss it! :)), but the taste made up for it. Thank you !: *

We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family

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Red Velvet Cake / Red Velvet Cake & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Red velvet cake or red velvet cake is a dessert of American origin, very popular all over the world. It is composed of a bright red wet top and a fine cream based on cream cheese. At first, beets were used to get the red color of the countertop and to make it moist. Then, a food coloring company came up with the idea of ​​using red dye to increase sales. Since then, this cake has gained more and more popularity around the world, as has happened with the recipe for cheesecake. The truth is that this dessert is also very good. I discovered it years ago, but it's one of the American ones that I really like.

The red velvet cake recipe is not a difficult or complicated one. The top does not require syrup, and the cream is simple to make and very tasty. I opted for the naked version, ie for the cake not covered in cream. It seems much more elegant and much easier to do. For the countertop you first need all the ingredients at room temperature. Butter must be fatty, with at least 80% fat, and whipped milk can be replaced with kefir, drinking yogurt or sana. But the dye is very important. You need a highly pigmented dye, powder or gel. The liquid is not strong and stains very little. I used the powder because it is the most concentrated, but the gel is also good.


Classic fruit cake

The countertop from Classic fruit cakeit is very easy to prepare and can become one of your basic recipes for cake tops. It's wet, like it's syrupy! I bake it in a 20-22cm diameter tray. For a larger tray, you can double the recipe.

For the cream we use Pilos natural liquid cream from LIDL. Her big secret? Let it be very cold, to beat very well. It is a natural whipped cream, so it is important to keep it in the freezer for a while before use.

All the necessary ingredients for the recipe Classic fruit cakeis waiting for you in LIDL stores. For extra inspiration, I suggest LIDL KITCHEN! I leave below some cake suggestions, you just have to click on each title to access the recipe!

  • Cake with coffee cream and chocolate
  • Cake with oranges & # 8220The Wizard of the Stars & # 8221
  • Cake with figs and meringue
  • Countertop diplomat cake
  • BIO beetroot cake

Ingredients for & ltstrong & gt & ltem & gtClassic fruit cake & lt / em & gt & lt / strong & gt– 10 slices

Countertop ingredients Classic fruit cake

  • 250g Belbake flour
  • 150g old brown Belbake
  • 200ml milk Pilos
  • 80ml Vita D’Or sunflower oil
  • a sachet of Belbake baking powder
  • 2 eggs size L
  • 2 sachets of vanilla sugar
  • 1 teaspoon vanilla essence Belbake
  • peel from a BIO lemon

Ingredients for cream and filling Classic fruit cake

  • 400ml sweet cream for Pilos cream
  • 200g condensed milk cream Pilos
  • 1 sachet of finely chopped white Belbake gelatin
  • 50ml cold water
  • 2 canned tangerines in Freshona syrup
  • fresh strawberries and blueberries

For Classic fruit cake iPreheat the oven to 180 ° C, place the grill in the middle of the oven. Wallpaper with butter and flour, butter and baking paper or non-stick spray a round tray, with a diameter of 20 cm.

Put the two boxes of sweet cream in the freezer until the top is ready.

Mix gelatin with 50ml of water and set aside until the top is ready.

In a large bowl put eggs, milk, oil, sugar, vanilla sugar, lemon peel, vanilla essence. Stir until smooth.

Add flour and baking powder. Stir until we have a homogeneous dough.

Pour the dough into the prepared tray, bake for 30-35 minutes or until it passes the toothpick test.

Let it cool in the pan, then take the countertop out of the pan on a grill and let it cool to room temperature.

Meanwhile, prepare the cream. Beat the whipped cream very cold until it hardens, with the mixer at high speed. Add condensed milk cream.

Melt the gelatin for 10 seconds in the microwave or until it becomes liquid, without boiling. Add the gelatin over the whipped cream. We mix the cream very well.

When the dough is cold, cut it into two equal slices. We line the tray in which we baked the cake with plastic food foil, so that we can remove the cake very easily.

Place a slice of cake in the tray. We syrup with the pear syrup. We also put the mandarins on the counter. Add 2/3 of the cream, level well with a spatula.

Place the second slice on the counter, syrup with tangerine syrup. Decorate with the remaining cream, level with a spatula. Decorate with fruit.

leave Classic fruit cakerefrigerate for a few hours before serving. May you be the best! Also try the recipe Super fast ice cream cake!


Video: Everyones Favorite Cake Recipes. Beautiful Chocolate Cake Decorating Ideas. So Yummy Cake (August 2022).