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Cake



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Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Check:

- Break eggs, whole and add sugar:
- mix a little:
- add milk and oil
- and flour with baking powder
-then pour the dough into a cake, leaving a little dough aside to mix it with cocoa
- put it in the oven and do the toothpick test


Grandma and cocoa cake & # 8211 grandma's recipe

The cakes in which you beat the egg whites do not require baking powder. As you can see from the photos, the cake grew very well. The nut is divided in two and one part is mixed in the whole composition of the cake, so the lighter part is not really yellow. The recipe was from the & # 821750, the measures were given by the glass. The glass of wine at that time was quite small, I inherited a set and I assumed that was the measure. The check came out very well.
You can additionally add candied orange peels & # 8211 recipe HERE.

Preparation time 20 minutes

Cooking time 35 minutes

Ingredients

  • 150 - 175 g of egg whites (about 5 eggs)
  • 1 small pinch of salt
  • 100 g sugar crystals (cough)
  • 1 sachet of vanilla sugar
  • 125 melted butter 82%
  • 100 g flour
  • 100-120 g nuts
  • grated lemon peel
  • 80-100 g raisins (+ orange peel, cranberries, dark chocolate, etc.)


PREPARATION Grandma's cake with walnuts and cocoa & # 8211 recipe
Roll out the cut baking paper, spread it out and line it with the shape of a cake. You leave her waiting.
You can also heat the oven to 180 degrees when you reach step 4.
1. Take the butter out of the fridge in time to bring it to room temperature.
2. Choose the nut carefully from the shells. Grind it on a robot, medium grain.
3. Separate the eggs into two bowls. Whisk the egg whites + 1 pinch of salt. When you turn the bowl, the meringue does not fall.
4. In the other bowl, mix the butter with the caster sugar and the vanilla sugar. Add the yolks, mix a little and then with the milk.
5. Add a tablespoon of flour and mix well in the mixer. In order not to fly, first mix it with the mixer turned off until it gets a little wet and then with it on.
6. Manually, with the goal, incorporate the egg whites with movements from bottom to top.
7. Divide the walnut in half. Mix half of it manually with the rest, also from the bottom up, so that the egg white does not lose too much air.
8. Pour half of the composition into the prepared form, level with a spatula or spoon, put all the remaining walnuts (100 g) layer over it and in the rest of the remaining composition, put cocoa. Mix with the pear.
9. Pour the cocoa composition on top and level.
10. Put the cake in the hot oven and bake at 180 degrees for 35-45 minutes. Depending on the oven and the shape of the tray, if it is wider, it will cook faster. After 35 minutes, insert a toothpick and if it comes out clean, the cake is baked in the middle and you can take it out on a grill to cool. Powder the cake with sugar + vanilla sugar powdered in a coffee grinder.
Keep it in a paper bag, or even plastic so it doesn't dry out, or in a box with a lid.
Liv (e) it!

I recommend adding candied orange peels & # 8211 recipe HERE

Have you seen my cake without kneading? Quick and satisfying good & # 8211 recipe HERE


Cozonac at the bread machine

Top with the yeast, which can be granular or fresh.

The vessel thus prepared is placed in the bread machine and the program for yeast dough is selected (the program lasts 90 minutes, of which 30 minutes lasts the kneading and one hour the raising. For a better efficiency of the kneading, I give it two or the kneading program).

Meanwhile, prepare the filling. The nuts given by the mincer are mixed with the cocoa.

Add sugar (to taste).

Add milk and put on the fire to melt the sugar. The consistency should be softer so that it can be easily spread over the cake batter.

After the dough has risen, on a surface greased with warm oil, take some of the dough and shape it.

He stretches his hand soaked in oil.

Spread 2-3 tablespoons of walnut composition on the entire surface.

Optionally, raisins can be placed on top.

Prepare another roll of the same length and thickness.

Then the 2 rolls are intertwined.

The cake thus obtained is placed in a tray greased with butter, a tray that I initially kept next to a heat source, ie it must not be cold.

Leave to rise in the pan for another 30 minutes, warm. Grease the entire surface with a beaten egg.

Sprinkle with poppy seeds.

Bake in the preheated oven at 175 degrees for 45 minutes (you can also do the toothpick test, for better safety).

To save you time, I will give you a summary below with answers to the main questions in the comments.

I made this recipe several times using 50 grams of fresh yeast. The equivalent amount of dry yeast would be 15 grams, because in general fresh yeast contains 70-80% water.

  • if you use fresh yeast, I recommend using 2 25 gram cubes
  • if you use dry yeast, I recommend using 2 sachets of 7 grams
  • if the packaging of your yeast says another amount needed for 1 kg of flour, I recommend that you follow those instructions.

The first time I tried to translate my grandmother's cake recipe, with the dough kneaded in my hand, into a cake recipe with the dough kneaded in the bread machine, I used dry yeast. I had a package of yeast received, untested, without instructions for use. I didn't get the cake dough right the first time. From multiple attempts and adjustments of quantities we arrived at the values ​​presented in this recipe. The 35 grams of yeast was dry yeast. Later I made the recipe using 35 grams of fresh yeast, at which point it became a bit doubtful that the same amount of fresh and dry yeast was needed. I came to the conclusion that most likely that dry yeast used for the first time & quot did not work in normal parameters & quot.

I received several comments, through the comments, that it was necessary to adjust the amount of flour with an additional addition of 150 grams of flour. We were not able to find out in what situations and for what types of flour this adjustment was necessary. This way we would be grateful to all those who prepared the cake to tell us what quantity, what type and what brand of flour you used to make it fluffy, considering that for the rest of the ingredients you did not change the quantities.

We used exactly the quantities written on the ingredients and tested with Pambac 000 flour and Dobrogea 000 flour.


Check with Mama

Whenever I missed home, the taste and fragrance of the serene days of early childhood, I knew what to do: ,,Check with Mama„.

The taste of childhood

This recipe remained a family heirloom, and its beginnings were lost in my mother's recipe books, written by her, when she was 16 years old. The wonder of a cake brings together all the simplicity and joy of my childhood. When I was little I was picky about choosing sweets, but this cocoa cake met all the criteria to be elevated to the rank of delicacy.

It is not for nothing that cocoa has been consumed since the 15th century, being considered divine, the food of the gods. For this recipe we used alkalized cocoa because alkalinization aims to increase solubility and intensify the flavor. Compared to natural cocoa, it has a darker color and a more balanced, more pleasant taste. This time I felt the need to add something to this recipe. Because, that word, the enthusiasm met the experience, so I added a white chocolate mousse with basil.

The cake recipe is very simple. Being written at the time when everything was measured in spoons or more precisely in "how much it fits". I turned everything into grams, so that there would be no denial.

First step

So I mixed with the help of a mixer 3 egg yolks with 80 grams of sugar, until the yolks doubled in volume. Then I added 30 grams of cocoa and 100 grams of butter at room temperature. At the end I added 5 grams of baking powder and 60 grams of flour. Separately, whipped the egg whites from 3 eggs, which I later gradually incorporated with a spatula into the yolk composition:

Step 2

I greased a special cake pan with butter, sprinkled it with flour, but you can also use a baking sheet. I poured the dough into the cake pan and put it in the preheated oven at 180 degrees. 30 minutes of patience follow and the cake is ready. But I didn't stay in vain all this time! We started to prepare the white chocolate mousse with basil that will give our cake a bohemian air. The first step was to soak 3 grams of gelatin in a glass of cold water. Then I chopped the basil with a blender. Here it is up to everyone how small they prefer it. Because the chocolate melts at low temperatures, between 40 and 45 degrees, I prepared a bain marie where I placed 100 grams of white chocolate.

Separately I heated 70 ml of milk, not very hard, I squeezed the gelatin from the water, I mixed it with warm milk until the gelatin melted. Then I poured the composition over the melted chocolate. I added the chopped basil and let the composition cool. I whipped 180 grams of whipped cream, and when the chocolate warmed up, I incorporated the whipped cream with a spatula. In order for this composition to remain aerated, it is very important not to mix the cream with the chocolate when it is hot:

Step 3

The toothpick test never fails, and if stuck in the cake it comes out perfectly clean, it means that the wait is over. I took the cake out of the oven, turned it over on a wooden bottom and while it was still hot, with the help of a serrated bread knife, I cut it into slices the thickness of a finger. In a plate I sprinkled 50 grams of powdered sugar and I bathed each slice of cake in sugar and then I put it back in the tray so that the sugar turns into a syrup that is absorbed by each slice:

Carefully place each slice back in the tray:

Step 4

Then I took two slices of cake and greased them with a layer of mousse, adding a bunch of red currants. And so, the paradise of childhood opened its doors:

Let's go back to the kitchen together to give our children magical memories of simple and natural ingredients!


Walnut check

Walnut check. The cake is one of the most appreciated sweets. It is very easy to prepare, it can be made with cocoa, chocolate, various candied / dried fruits, nuts, hazelnuts, almonds. The secret to making this cake fluffy is to have all the ingredients at room temperature. A special cake that will impress not only your loved ones, but also anyone who pays you a visit. It is perfect both for a cup of tea or coffee served with family or friends, and for special occasions. I invite you to try this nut cake recipe or the fluffy nut cake recipe without baking powder-recipe here!

Ingredients cake with walnuts:

  • 200 g flour
  • 200 g sugar
  • 60 g walnut kernels
  • 25 ml oil
  • 10 g cocoa
  • 5 g baking powder
  • 5 separate eggs
  • 2 sachets of vanilla sugar
  • the peel of a lemon
  • a pinch of salt.

Preparation of walnut cake:

Walnut Check-Recipe Video:

In a larger bowl we put the egg whites, vanilla sugar, salt and with the help of the mixer we will beat the egg whites at low speed, until the composition begins to harden. We will put the caster sugar in a spoon and mix at a higher speed until we get a hard and shiny foam.Put the oil over the yolks little by little, mix well until the composition is homogeneous.Over the beaten egg whites, add the yolks and mix from the bottom up very lightly so as not to leave the composition.Mix the baking powder with the flour. Put 2-3 tablespoons of flour over the composition, mix gently until you finish the flour. At the end we add the lemon peel.In a bowl, separate a small part of the dough (a quarter) and put cocoa mixed with a little water and mix the composition.Line a cake pan with butter. Put in the tray part of the simple composition and part of the cocoa and repeat the procedure until a thick layer is formed, which allows us to incorporate the nuts in the middle of the cake.Then add the walnuts and add the rest of the composition. The tray must remain half empty, because in the oven the cake will grow a lot.This is what it should look like before we put the tray in the oven.Put it in the preheated oven at 180 degrees for 45 minutes.

Complexity Preparation time Nr. servings
low 1 hour 1 large cake

GOOD APPETITE!

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Check with Mama

Whenever I missed home, the taste and fragrance of the serene days of early childhood, I knew what to do: ,,Check with Mama„.

The taste of childhood

This recipe remained a family heirloom, and its beginnings were lost in my mother's recipe books, written by her, when she was 16 years old. The wonder of a cake brings together all the simplicity and joy of my childhood. When I was little I was picky about choosing sweets, but this cocoa cake met all the criteria to be elevated to the rank of delicacy.

It is not for nothing that cocoa has been consumed since the 15th century, being considered divine, the food of the gods. For this recipe we used alkalized cocoa because alkalinization aims to increase solubility and intensify the flavor. Compared to natural cocoa, it has a darker color and a more balanced, more pleasant taste. This time I felt the need to add something to this recipe. Because, that word, the enthusiasm met the experience, so I added a white chocolate mousse with basil.

The cake recipe is very simple. Being written at the time when everything was measured in spoons or more precisely in "how much it fits". I turned everything into grams, so that there would be no denial.

First step

So I mixed with the help of a mixer 3 egg yolks with 80 grams of sugar, until the yolks doubled in volume. Then I added 30 grams of cocoa and 100 grams of butter at room temperature. At the end I added 5 grams of baking powder and 60 grams of flour. Separately, whipped the egg whites from 3 eggs, which I later gradually incorporated with a spatula into the yolk composition:

Step 2

I greased a special cake pan with butter, sprinkled it with flour, but you can also use a baking sheet. I poured the dough into the cake pan and put it in the preheated oven at 180 degrees. 30 minutes of patience follow and the cake is ready. But I didn't stay in vain all this time! We started to prepare the white chocolate mousse with basil that will give our cake a bohemian air. The first step was to soak 3 grams of gelatin in a glass of cold water. Then I chopped the basil with a blender. Here it is up to everyone how small they prefer it. Because the chocolate melts at low temperatures, between 40 and 45 degrees, I prepared a bain marie where I placed 100 grams of white chocolate.

Separately I heated 70 ml of milk, not very hard, I squeezed the gelatin from the water, I mixed it with warm milk until the gelatin melted. Then I poured the composition over the melted chocolate. I added the chopped basil and let the composition cool. I whipped 180 grams of whipped cream, and when the chocolate warmed up, I incorporated the whipped cream with a spatula. In order for this composition to remain aerated, it is very important not to mix the cream with the chocolate when it is hot:

Step 3

The toothpick test never fails, and if stuck in the cake it comes out perfectly clean, it means that the wait is over. I took the cake out of the oven, turned it over on a wooden bottom and while it was still hot, with the help of a serrated bread knife, I cut it into slices the thickness of a finger. In a plate I sprinkled 50 grams of powdered sugar and I bathed each slice of cake in sugar and then I put it back in the tray so that the sugar turns into a syrup that is absorbed by each slice:

Carefully place each slice back in the tray:

Step 4

Then I took two slices of cake and greased them with a layer of mousse, adding a bunch of red currants. And so, the paradise of childhood opened its doors:

Let's go back to the kitchen together to give our children magical memories of simple and natural ingredients!


Appetizer check with cheese and smoked ham

It is a very tasty and easy appetizer cake recipe to make at home from some ingredients that you already have in the fridge.

Ingredients

  • 150 gr flour
  • 150 gr parmesan
  • 125 ml milk
  • 100 gr smoked ham
  • 80 gr oil
  • 50 gr cheese or cheese
  • 50 g of gorgonzola or any other diced cheese
  • A sachet of baking powder
  • 3 eggs
  • Fresh parsley
  • Salt and pepper.

Method of preparation

The smoked ham is cut into small cubes and placed in a pan with a little oil to harden. Remove the ham and leave to cool on a paper towel.

In a separate bowl, mix the eggs with salt, pepper, flour and baking powder until smooth. Add the diced cheese, cold ham, finely chopped parsley and mix well.

The cake pan is lined with butter and flour and added over the cake batter. Bake everything for 35 minutes at 180 degrees. Remove from the oven and allow to cool, then cut into thin slices.


Check with Mama

Whenever I missed home, the taste and fragrance of the serene days of early childhood, I knew what to do: ,,Check with Mama„.

The taste of childhood

This recipe remained a family heirloom, and its beginnings were lost in my mother's recipe books, written by her, when she was 16 years old. The wonder of a cake brings together all the simplicity and joy of my childhood. When I was little I was picky about choosing sweets, but this cocoa cake met all the criteria to be elevated to the rank of delicacy.

It is not for nothing that cocoa has been consumed since the 15th century, being considered divine, the food of the gods. For this recipe we used alkalized cocoa because alkalinization aims to increase solubility and intensify the flavor. Compared to natural cocoa, it has a darker color and a more balanced, more pleasant taste. This time I felt the need to add something to this recipe. Because, that word, the enthusiasm met the experience, so I added a white chocolate mousse with basil.

The cake recipe is very simple. Being written at the time when everything was measured in spoons or more precisely in "how much it fits". I turned everything into grams, so that there would be no denial.

First step

So I mixed with the help of a mixer 3 egg yolks with 80 grams of sugar, until the yolks doubled in volume. Then I added 30 grams of cocoa and 100 grams of butter at room temperature. At the end I added 5 grams of baking powder and 60 grams of flour. Separately, whipped the egg whites from 3 eggs, which I later gradually incorporated with a spatula into the yolk composition:

Step 2

I greased a special cake pan with butter, sprinkled it with flour, but you can also use a baking sheet. I poured the dough into the cake pan and put it in the preheated oven at 180 degrees. 30 minutes of patience follow and the cake is ready. But I didn't stay in vain all this time! We started to prepare the white chocolate mousse with basil that will give our cake a bohemian air. The first step was to soak 3 grams of gelatin in a glass of cold water. Then I chopped the basil with a blender. Here it is up to everyone how small they prefer it. Because the chocolate melts at low temperatures, between 40 and 45 degrees, I prepared a bain marie where I placed 100 grams of white chocolate.

Separately I heated 70 ml of milk, not very hard, I squeezed the gelatin from the water, I mixed it with warm milk until the gelatin melted. Then I poured the composition over the melted chocolate. I added the chopped basil and let the composition cool. I whipped 180 grams of whipped cream, and when the chocolate warmed up, I incorporated the whipped cream with a spatula. In order for this composition to remain aerated, it is very important not to mix the cream with the chocolate when it is hot:

Step 3

The toothpick test never fails, and if stuck in the cake it comes out perfectly clean, it means that the wait is over. I took the cake out of the oven, turned it over on a wooden bottom and while it was still hot, with the help of a serrated bread knife, I cut it into slices the thickness of a finger. In a plate I sprinkled 50 grams of powdered sugar and I bathed each slice of cake in sugar and then I put it back in the tray so that the sugar turns into a syrup that is absorbed by each slice:

Carefully place each slice back in the tray:

Step 4

Then I took two slices of cake and greased them with a layer of mousse, adding a bunch of red currants. And so, the paradise of childhood opened its doors:

Let's go back to the kitchen together to give our children magical memories of simple and natural ingredients!


Fluffy check recipe with cocoa and shit

For today's cake, I used the old recipe, from the yellowed weather notebook. That recipe in which the quantities of ingredients were measured with a cup. But we converted the measures into grams, so that there would be no more controversy on this topic. But, I tell you honestly, most of the time, when I prepare a dessert for the house, I also use the old units. And believe me, I succeed every time.

The classic cake recipe was made of 8 eggs, 2 cups of sugar, two cups of flour, 8 tablespoons of oil, salt and flavors.

I didn't respect those amounts anymore because I added the shit which is pretty sweet.

But it turned out very good and fluffy. If you like shit in the cake, you're sure to love shit cake.

I used for this cake, fruit shit, but also cocoa. That's what I found in the box, mixed. I prefer cocoa shit because it's less sweet.


I hope you find my shitty cake recipe useful!

And if you find your taste in the recipes on the blog, you can also follow them on the Facebook.

But I am waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.


Check with Mama

Whenever I missed home, the taste and fragrance of the serene days of early childhood, I knew what to do: ,,Check with Mama„.

The taste of childhood

This recipe remained a family heirloom, and its beginnings were lost in my mother's recipe books, written by her, when she was 16 years old. The wonder of a cake brings together all the simplicity and joy of my childhood. When I was little I was picky about choosing sweets, but this cocoa cake met all the criteria to be elevated to the rank of delicacy.

It is not for nothing that cocoa has been consumed since the 15th century, being considered divine, the food of the gods. For this recipe we used alkalized cocoa because alkalinization aims to increase solubility and intensify the flavor. Compared to natural cocoa, it has a darker color and a more balanced, more pleasant taste. This time I felt the need to add something to this recipe. Because, that word, the enthusiasm met the experience, so I added a white chocolate mousse with basil.

The cake recipe is very simple. Being written at the time when everything was measured in spoons or more precisely in "how much it fits". I turned everything into grams, so that there would be no denial.

First step

So I mixed with the help of a mixer 3 egg yolks with 80 grams of sugar, until the yolks doubled in volume. Then I added 30 grams of cocoa and 100 grams of butter at room temperature. At the end I added 5 grams of baking powder and 60 grams of flour. Separately, whipped the egg whites from 3 eggs, which I later gradually incorporated with a spatula into the yolk composition:

Step 2

I greased a special cake pan with butter, sprinkled it with flour, but you can also use a baking sheet. I poured the dough into the cake pan and put it in the preheated oven at 180 degrees. 30 minutes of patience follow and the cake is ready. But I didn't stay in vain all this time! We started to prepare the white chocolate mousse with basil that will give our cake a bohemian air. The first step was to soak 3 grams of gelatin in a glass of cold water. Then I chopped the basil with a blender. Here it is up to everyone how small they prefer it. Because the chocolate melts at low temperatures, between 40 and 45 degrees, I prepared a bain marie where I placed 100 grams of white chocolate.

Separately I heated 70 ml of milk, not very hard, I squeezed the gelatin from the water, I mixed it with warm milk until the gelatin melted. Then I poured the composition over the melted chocolate. I added the chopped basil and let the composition cool. I whipped 180 grams of whipped cream, and when the chocolate warmed up, I incorporated the whipped cream with a spatula. In order for this composition to remain aerated, it is very important not to mix the cream with the chocolate when it is hot:

Step 3

The toothpick test never fails, and if stuck in the cake it comes out perfectly clean, it means that the wait is over. I took the cake out of the oven, turned it over on a wooden bottom and while it was still hot, with the help of a serrated bread knife, I cut it into slices the thickness of a finger. In a plate I sprinkled 50 grams of powdered sugar and I bathed each slice of cake in sugar and then I put it back in the tray so that the sugar turns into a syrup that is absorbed by each slice:

Carefully place each slice back in the tray:

Step 4

Then I took two slices of cake and greased them with a layer of mousse, adding a bunch of red currants. And so, the paradise of childhood opened its doors:

Let's go back to the kitchen together to give our children magical memories of simple and natural ingredients!


1. Take a bowl in which you put the sugar, oil, water, salt frying and rum essence. Mix all the ingredients, then add the flour you mixed with the baking powder and baking soda.

2. Mix the flour well with the rest of the ingredients so that it does not remain lumpy. Once everything is incorporated, add the chopped walnuts.

3. Then grease the cake tin with oil and line with flour. Then, pour the composition, according to unica.ro.

4. Put the cake in the oven, then take it out and leave it to cool. At the end, you can sprinkle powdered sugar on top.


Video: Cake в Stalker: Тень Чернобыля. Нарезка #2