We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Dough: In a larger bowl put warm milk, sugar, vanilla, dry yeast sachet and leave for a few minutes until the yeast dissolves. Separately, beat the eggs with the salt powder and put them in the bowl with the milk, mix a little by hand until all the ingredients are homogeneous and start to add a little by little the flour until it forms a slightly sticky dough, over this we gradually pour the melted butter until incorporated. his in the dough. Let it rise until it doubles in volume in a warm place and covered with plastic wrap.
Cream: In a kettle we put the sugar, flour, vanilla sachet and in a thin thread we put the milk stirring vigorously with a whisk, we add the vanilla essence and we put on the fire to the small eye stirring continuously (so as not to stick to the bottom of the bowl) and is ready when the composition has thickened. Let cool, stirring occasionally.
After the dough has risen, spread it on the table in a rectangular shape and grease the surface of the dough with the cream obtained, and over the cream we put the chocolate pieces (I preferred to scrape it) then roll. Cut the rolled dough into 7 equal parts and place them in a round tray lined with baking paper. Leave to rise for 20 minutes, then grease the dough with an egg yolk and bake until nicely browned on top. Allow to cool, then powder with plenty of powdered sugar. It's very good!
The recipe for the best fasting dessert
The ingredients you need in this case are the following:
- 250 ml of unsweetened soy milk
- 1 tablespoon of apple cider vinegar
- a baking soda knife tip
- half a teaspoon of baking powder
- vanilla essence to taste.
The way to prepare the muffin with fasting chocolate is the following:
First, heat the oven to 190 degrees Celsius. Then, in a bowl, mix the soy milk with the apple cider vinegar. When the mixture is homogenized, add the sugar, oil and vanilla essence. Use a mixer to mix everything again until you notice that foam is forming.
In another bowl, mix the flour, cocoa powder, baking soda, baking powder and salt. On top of all this, put the liquid composition obtained previously and mix again, until you get a viscous but homogeneous dough. In a special muffin tray, place the cake papers and fill them with three-quarters of the dough. Then put everything in the oven for 20-25 minutes.
Muffins with fasting chocolate they are delicious and easy to prepare. Try them too and we guarantee that you will not miss the classic sweets!
Dairy-free keto cake with Ketomix
I was telling you on the facebook page about the range Ketomix launched by Cristina Ioniță. These are premixes of flours with low carbohydrate content, from which you can prepare many keto / low-carb goodies: salts, waffles, buns, etc. One of the ketomixes I tried was the one for the cake and I want to show you what came out. I used the recipe on the package, replacing only the kefir with coconut cream, as I wanted to get a dairy-free cake. I was very pleased with the result, I think it turned out to be the best keto cake so far. It has a dense, yellow core (from eggs) and full of flavors. Next time I will increase the quantities for the filling. You can find the entire Ketomix range on NoSugarShop.ro, here.
- for the dough:
- 2 eggs
- 2 yolks
- 80 g Green Sugar
- 200 ml coconut cream
- 7 g dry yeast, 2 tablespoons warm water
- 200 g Ketomix for the cake
- 60 g melted butter, orange peel / lemon
- butter to spread the dough
- for the filling:
- 100 g ground walnuts
- 50 g Green Sugar
- 2 egg whites
- 1 teaspoon cinnamon or other flavors
- 1 tablespoon cocoa, orange peel / lemon
- 1 egg yolk to grease
The yeast dissolves in 2 tablespoons of warm water.
Beat the eggs with the yolks and the sweetener for a few minutes, until the sweetener melts and the composition becomes foamy.
Add the coconut cream and the dissolved yeast, beat a little more. Then incorporate the Ketomix, the flavors and continue mixing for a few minutes, gradually adding the melted butter. The dough obtained is covered and left to rise for an hour.
Meanwhile, prepare the filling: mix the ground walnuts with the sweetener, cinnamon, cocoa and egg whites. If you find the composition too thick, add 1-2 tablespoons of water.
After an hour, the dough is removed on a smooth surface (a silicone mat is perfect, but a baking paper also works) greased with butter and knead a little with your hands. You will see that it is quite elastic for a keto dough, this fact pleasantly surprised me. Divide the dough into 2 parts. Each is spread with the twister in a 3-4 mm thick sheet, over which is distributed half of the filling and rolled.
Both rolls are twisted together, forming the cake, which is carefully transferred to a tray greased with butter and lined with baking paper, also greased with butter. If the surface breaks in places, smooth it with your fingers soaked in water to stick back.
The form with the cake is put in a baking bag, tied to the mouth. Leave to rise for 30 minutes. Meanwhile, preheat the oven to 170 degrees C.
Bake the cake for about 35 minutes, then remove the bag, grease the surface with egg yolk and leave in the oven until completely browned. It took me another 15 minutes.
The finished cake is removed from the pan on a grill and covered with a towel.
Cut only after cooling. And it is consumed in moderation, like any dessert (whether it is with or without sugar).
TOTAL: 950 grams, 3387.9 calories, 95.8 protein, 268.4 fat, 130.4 carbohydrates, 98 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
Cake recipe with cocoa and walnut & # 8211 recipe for beginners
The first cake with walnuts is important, it marks the transition of the delicious tradition to a new generation. This recipe is a special one, coming from a dear grandmother. She passed on the recipe for the walnut cake and we suggest you make it together.
Easter recipe with cheese and raisins
Probably the few are the moments that can be compared to Easter Sunday, with the peace of a family meal, with painted eggs, lamb, Easter and cake.
Beyond the religious significance, the charm and joy of Easter are brought by the Easter traditions so varied and rich in meanings, with specific elements from country to country, and many of the customs originate from Christian or pre-Christian beliefs.
Easter with cheese and raisins is a product that has become a tradition in close connection with the Easter holiday, and today we accepted the challenge of learning to prepare it, from skilled hands, good connoisseurs of the order.
Fluffy cake & # 8211 recipe Gura Calnaului
"I was wrong. When you're not wrong, you don't know! ”
Speaking of cakes, it's the first thing Grandma Veronica told us, which we visited, in Gura Calnaului - Buzau, meaning "on a foot of sand / on a mouth of heaven", as the famous ballad says.
Challah with walnut and cinnamon
Challah is a sweet, woven bread, a traditional Jewish product.
The word "challah", in Hebrew, means leavened bread, and it is usually eaten on the Sabbath, during the Friday evening meal and the two Saturday meals.
This product has a long history behind it. Two are prepared for each meal, meaning the hand fell from the sky as the Israelites wandered 40 years in the desert after the exodus from Egypt.
Delicious miniatures, these cozonacs are, in the off-season, an alternative to the classic cozonac prepared for the holidays. When you have to fight with the various preferences of your loved ones and you cannot reach a unanimous conclusion regarding the filling, the muffin tray seems to come with the saving solution. The idea was shared by a mother of 2 friends: one prefers the cake with shit, another with candied fruit.
However, the filling for cakes has been, is and will always be, a place to give free rein to the imagination, and the result will always be delicious.
Rose cake with shit and walnuts
For many of us cozonac = grandmother. But, even if we are talking about a traditional product, in time it "suffered" variations in shape and filling, and the younger housewives also brought their contribution, beautifying the cake in every way.
Today, a young lady from Arad showed us how she set out to accept the great challenge of making cake, but playing with its shape. Not the other way around, but it didn't have the classic baking form at hand.
Cozonac with currants and cream cheese
Dehydrated black currants are an invaluable source of energy. If you love raisins and use them often in cake fillings, it doesn't hurt to give currants a try too. You may be pleasantly surprised by their sweet-sour taste.
The recipe we propose brings you in the spotlight, along with a cream cheese that only potentiates even more the aroma of fragrant currants.
Let's convince you.
Easter with cheese without dough
Warm holidays with fragrant Easter. It already sounds soothing and delicious at the same time.
It is a well-deserved remedy for the hectic days before Easter.
And if the time is not exactly on our side so that we can afford to make the traditional Easter recipe, with kneading, we have the alternative of the version without dough.
A very fragrant and fluffy Easter recipe at the same time that a young mother shared with us. As her dwarf occupies her most of the time, she always has to find quick solutions in terms of culinary preparations.
Fast does not mean less tasty, because even being a dwarf does not mean being less pretentious.
Cake with nutella and almond flakes
For something more special, more urban and out of print, any nutella cake is ready to impress your family and all your friends with its shape and aroma!
The Moldavian cake is well-known throughout the country. Our recipe is inspired by the Bucovina area, from an old woman who gave us lessons regarding the "baking order" and the secrets of the tasty cake.
"The history of each family is always written with the combined traditions of the whole tree. Therefore, from generation to generation, the recipe for the holidays can be the most delicious for that moment in time. We start from grandma's cake, which we bake in my mother's style, with our favorite ingredients. "
Vanilla cream and chocolate cake & # 8211 a fine and delicate dessert
My son loves cakes with vanilla cream and chocolate. When I first prepared this recipe, he sat down quietly at the table and waited for his portion. He immediately ate all the cake I put in front of him.
- 4 eggs, 4 tablespoons sugar
- 6 tablespoons flour, 2 tablespoons cocoa
- 1 sachet of baking powder
- 100 ml milk, 50 ml oil
Ingredients for vanilla cream:
Ingredients for chocolate cream:
Method of preparation:
For starters we will prepare the countertop. Separate the egg whites from the yolks. Beat the egg whites with the sugar until you get a firm foam, then add the yolks, one by one, and mix.
Add the oil, then the milk and mix. At the end, add the flour with the baking powder and cocoa and mix everything with a whisk.
Pour the dough obtained in a rectangular tray (30 x 20 cm) lined with baking paper. Bake the dough for 15 minutes at a temperature of 200 degrees.
Let the countertop bake, then take it out of the oven and let it cool. Drill the worktop evenly and remove the excess.Now we can make vanilla pudding. Mix the pudding powder with the sugar and 200 ml of milk. We boil the rest of the milk. When it starts to boil, add the vanilla pudding and mix until it thickens.
Add the margarine to the pudding and stir until it melts. Pour the pudding over the baked and drilled top. Let the vanilla pudding harden a little.Meanwhile, we prepare the chocolate pudding. Mix the pudding powder with the sugar and 200 ml of milk. Bring the remaining milk to a boil. When it starts to boil, pour the pudding into the milk and mix until it thickens. Add margarine and mix until melted.
Pour the chocolate pudding over the vanilla pudding. We crumbled the top that we sauce from the holes and sprinkled it over the chocolate pudding.
Let the cake cool, then put it in the fridge for a few hours. We cut the cake into slices and serve it with our loved ones. Good appetite and increase cooking!
The night before, the vanilla cream is made. Put the milk to boil in a suitable pot. In a bowl, rub the yolks with the sugar, salt, vanilla and starch (or flour). Gradually pour boiling milk over them and mix well so as not to form lumps. Then move everything back to the pot and boil the vanilla cream over low heat for a few minutes (the starch boils instantly, but the flour should be boiled).
Pour the hot cream into a tray lined with plastic wrap and leave to cool then refrigerate for 8-10 hours.
The next day, froth the butter (at room temperature, take it out of the fridge 6-8 hours before) and gradually add it to the vanilla cream.
Top with poppy seeds and egg whites
Separate the eggs. The egg whites are placed in the bowl of the food processor. Preheat the oven to 170 C (heat up + down + ventilation and the average stage for gas). Beat the egg whites in a hard foam with 2 good pinches of salt. Salt is essential in any dessert recipe. When they have become thick and frothy, add the caster sugar (all at once) and the vanilla sugar (or vanilla extract) and continue beating at high speed until you get a dense, glossy and very strong foam (like meringue). Finally add the oil.
No more mixers, let's move on to the spatula! Sift the flour over the egg white foam, place the ground poppy seeds over it. With wide movements from top to bottom, mix the components in the egg white foam. Divide the composition into two equal parts to have two equal countertops.
Pour half of the composition into the first wallpaper tray with baking paper, level nicely with a spatula. Place the tray in the preheated oven at 170 ° C and immediately reduce the temperature to 150 ° C (top + bottom + ventilation function or low / medium stage in gas ovens). Do the same with the rest of the dough. Bake each sheet for 15 minutes. In electric ovens you can bake both countertops at once. If necessary, extend the time by 1-2 minutes and change the position of the trays after 10 minutes.
After baking, the sheets are turned over on kitchen grills, the baking papers are immediately peeled off the bottom and left to cool and ventilate.
Countertop and assembly
For the countertop we separate the eggs because we only need egg whites. You can use older egg whites in the fridge. Put the egg whites in the bowl of the food processor. Until the poppy seeds are baked, finish the coconut top. Beat the egg whites exactly as above at high speed until we get a dense, glossy and very hard foam (like meringue). Finally, add the oil and then the milk for another 10 seconds. Let's move on to the spatula! Sift the flour over the egg white foam, and place the grated coconut over it. Spread the composition in a 30 x 40 cm tray lined with baking paper, level with a spatula and then bake in the preheated oven at 170 ° C and immediately reduced to 150 ° C for approx. 15 minutes on the up + down + ventilation function (or low / medium stage in gas ovens).
The coconut meringue sheet is carefully overturned on a wire rack, the baking paper is removed and left to cool.
We have 3 countertops and a large portion of cream. We will weigh the cream and divide it into 3 equal parts. The first countertop is a poppy top. Above it comes the first layer of cream and then the coconut top. Over the coconut top comes the second layer of cream and the poppy top. Finally comes the last layer of cream. Sprinkle coconut flakes over the last layer of cream.
This homemade cake with poppy seeds and vanilla cream should stay in the fridge for 3-4 hours (best overnight). It is then cut and consumed.
The whipped cream, placed directly in the bucket in which it is beaten, is kept in the freezer for 2-3 hours, in order to cool well, even with many ice crystals in it. The gelatin for the cream is soaked in all the cold milk, in a basin of 2-3 l and left for approx. one hour, during which time the liquid will be absorbed.
Whisk the egg whites for the cream, add 200 g of caster sugar and rum, then continue to beat until they harden again, like snow and leave in the kitchen, away from the heat source. The simple cream can be arranged, in a paper circle, directly on a cake tray with a perfectly straight surface (not a plate), otherwise the circle will not be well supported on the tray and the softer cream will come out from under it.
Cut a strip of about 15 cm wide, along the entire length of a large sheet of white paper (to be wrapped, thicker). From the tape a circle with a diameter of about 21-24 cm is formed (like that of the 2-2 1/2 l pan) the tape is rolled several times, so that the circle has greater resistance and its end is attached with a clip.
The circle is placed on the plate and, when it is ready, the cream is emptied inside it and (the composition on the basin is cleaned with a plastic shovel) it is leveled. For the cream, the gelatin is softened with milk approx. an hour in a bowl of 2-3, then add the yolks and 50 g of sugar.
The basin is placed on a bowl with boiling water and the composition is beaten with the pear-shaped target, until the gelatin melts and the soda is bound with the yolks (5-6 minutes), always insisting on the bottom of the basin. Then remove from the steam, add the vanilla sugar and transfer to a bowl with cold water, stirring constantly, until cool to finger temperature.
Beat the egg whites a little more to recover, if left, then take a spoonful with the tip of it and put in gelatin, mixing gently with the spoon, only by inverting (not circular), 6-7 times, adding , then the rest of the egg whites and stirring all over (but not too much) until smooth.
The egg white with gelatin is poured over the whipped cream, cleaning it well with a plastic shovel and, only then, it is mixed with the whisk until the bottom of the bowl so that the whipped cream or egg whites remain unmixed. As the egg white mixes with the cold cream, it hardens and the cream remains swollen. It is then arranged immediately in the form (according to the version that was prepared before), leaving it in the fridge for 3-4 hours, to set. During this time, prepare whipped cream with gelatin for garnish. After the cream has set, remove the form from the refrigerator. If it has been arranged in a circle of paper, it comes off easily if it has been arranged in a pan, pass it with the knife on the edge of the cream, so that it comes off, then place the plate on top of it and turn it over together. Cover the pan with a thicker napkin, soaked in hot water and well squeezed, leave it for 1-2 minutes to heat a little butter with which the cream was greased will come off immediately (the operation is repeated as needed).
The preparation for garnishing must be left in the fridge for 2-3 hours before, otherwise the whipped cream will be soaked with gelatin. The cream is garnished with whipped cream, placed in a cone with a notched spirit at the top. It is shaped in the form of wavy donuts, starting from the center of the cream to the bottom, at its base and rosettes between them.
Banana cake with vanilla cream
A simple and very easy recipe to make is this cake with bananas and vanilla custard with butter. The ingredients are right at the fingertips of each of us, and the preparation method is so simple that even the most clumsy in the kitchen will succeed.
It is fine, tender and the combination of vanilla cream with bananas with a cocoa top made of whole eggs without separation, they are perfect! Those who got to taste say that it is both light and fragrant and so good that they could eat 3-4 slices.
Lately I have come to believe that simple cakes are the best and most appreciated, as it was. The preparation time is relatively short and among other things around the house you can prepare it, not requiring extra attention.
Stay together for the list of ingredients but also for the simple way of preparation, and the result will be truly amazing.
You can also follow me on Instagram, click on the photo.
Or on the Facebook page, click on the photo.
- 200 g caster sugar
- 5 large or 6 smaller eggs
- 1 pinch of salt
- 130 ml oil
- 200 g white flour
- 5 g baking powder (half an envelope)
- 50 g of good quality cocoa
Ingredients for vanilla cream with butter:
- 600 milk with 3.5% fat
- 200 g caster sugar
- 1 teaspoon vanilla extract or 1/2 vanilla bean
- 5 yolks
- 250 g butter
- 70 g of starch
- 8-10 bananas
Countertop preparation method:
Preheat the oven to 180 degrees Celsius.
Wallpaper an oven tray with baking paper measuring 32/23 cm.
Mix the flour with the cocoa and baking powder and sift them in a bowl.
Beat whole eggs at high speed using a mixer or food processor with a pinch of salt until a fluffy snow-like foam forms.
Gradually add the sugar and beat until you get a thick foam.
Reduce the speed of the mixer and add the oil, beat until incorporated and turn off the mixer.
Incorporate the flour mixture into the egg composition gradually, in 3 slices, using a silicone spatula and folding movements from bottom to top.
Pour the composition into the tray lined with baking paper and put it in the oven for 18-20 minutes or until it passes the toothpick test. Do not bake anymore as the countertop will become dry and sticky. If, however, the countertop has dried too much, it can be syruped with a syrup of water, vanilla essence and lemon peel.
After baking, remove the top on a grill and let it cool completely.
How to prepare the cream:
Put 500 ml of boiled milk with vanilla extract, salt and sugar.
Until the milk boils, mix the yolks with the starch and the rest of the milk.
When the milk has started to boil, pour it over the yolk composition and mix vigorously, pour the whole composition back into the pot and simmer until it thickens, stirring constantly.
Add the cold butter directly to the cream and mix until completely incorporated. Let cool covered with foil.
After cooling with a mixer or food processor, mix until it foams and obtain a fluffy cream (about 1 minute). Do not mix too much that will cut.
Cut the top into 2 equal pieces, grease it with a tablespoon of cream as if we were greasing a slice of bread with butter.
we put the bananas cut in half close to each other, leaving a space of 2-3 millimeters between. Put half of the total amount of cream, the other top and repeat the operation with bananas and cream.
On top we put the Oreo crumble, crushed biscuits or grated chocolate. Let cool, mousse for 6-7 hours or overnight. From here I can only wish you good luck and good appetite!
Method of preparation
For the dough, form the mayonnaise, mixing vanilla sugar, 100 ml of vegetable milk, 100 g of flour and dry or fresh yeast. Let the mayo rise, then take a large bowl and add the flour, lukewarm milk, salt, orange peel and lemon, powdered sugar, vanilla essence. Mix well and then add the oil and the raised mayonnaise.
Knead the dough until smooth and peel off lightly by hand. If after 30 minutes it is still sticky, add a little more oil. Stop adding flour, because a dense fasting cake will come out, like bread. It is best to add more oil until it comes off your hands.
You can also knead with a large mixer or a food processor. Put the dough in the bowl and grease everything well with oil, then cover with cling film and a clean towel. Leave the bowl in a warm place, away from drafts for at least an hour.
You can play with this filling and add poppy seeds or dried fruit. Depending on the ingredients you have at home, you can make fasting cake with raisins, poppy seeds, vanilla cream or pudding.
For the filling with nuts and cocoa, you have to grind the nuts in a blender. Add the sugar and cocoa to a pan with the walnuts and mix well. Then add a little milk and let it boil until everything becomes a cream. You can taste and you can add vanilla or sugar essence, according to taste.
After the dough has risen, divide it into two equal pieces. Each piece is spread on the worktop greased with a little oil. Stretch it wide enough, but not too thin. Then, take the cream and grease each piece of dough well, to the edges.
You turn it into a roll and catch the edges well. Do the same with the other piece of dough. Now, if you want, you can bake them in separate trays and get two cakes, or you can knit the two rolls and make one big cake. Whatever you decide, put the cake in the pan and cover with a clean towel. Leave to rise for at least 30-40 minutes.
Once they have risen, place them in a tray lined with baking sheet or with oil and flour. Grease them well with a milk brush, then sprinkle with brown sugar and almond flakes.
Put it in the oven at 170 degrees in the preheated oven. Remove the fasting cake from the oven and let it cool in the pan, then remove it.
Chocolate Babka (Ukrainian Cozonac)
Combine the yeast and two tablespoons of warm water in the mixer bowl, then set aside until it bubbles. (ferments). Add the milk, sour cream, egg yolk and about 5 tablespoons of flour, then beat with a mixer, at medium speed until all are combined. Then, gradually add the rest of the flour, cleaning the edges of the bowl when needed.
Slightly increase the working speed of the mixer and add the whole egg, sugar, salt and vanilla and beat for 3-4 minutes, until creamy. Finally add the butter, one tablespoon at a time and beat until incorporated (only then add the next tablespoon of butter).
The dough obtained will be very moist and sticky.
Take a bowl, grease with oil / butter, transfer the dough into it, cover and leave to rise in a warmer place away from currents for about an hour and a half. Then press the dough down, cover again and put in the fridge overnight or at least 3 hours, until it cools and hardens the dough.
On a baking sheet generously dusted with flour, put the dough and give it a rectangular shape. You need to work with flour so that it does not stick to your fingers or twists. Spread the dough 12 cm x 27 cm, remove the flour and then move with paper on a baking tray, cover and put back in the refrigerator for about an hour, or until the dough cools well.
Meanwhile, prepare the filling. Put the almonds in boiling water for 1-2 minutes, then immerse them in cold water and remove the skin from them. Put in a food processor / blender together with the sugar and grind until it becomes a fine paste. Add butter, rum, vanilla, cinnamon, lemon peel and almond essence and continue to stir in a food processor / blender until a soft paste is formed. Cover with cling film and refrigerate.
Make the crust. Mix the sugar with the flour between them then put the butter and with the help of your fingers, or two forks, rub until you get fine crumbs. Set aside to cool.
Take the cake pan, grease it. Remove the tray with the dough spread, grease it with almond cream, taking care to leave a 1 cm edge on each side of the dough. Sprinkle the finely ground chocolate, then start rolling the dough on the long edge of the dough. It is done carefully, to make the roll tighter, otherwise gaps are formed in the babka.
While we are rolling, we have prepared a brush next to us and as the dough is rolled, with the brush, we remove the flour that is in excess. We close the ends of the dough well and then we twist the obtained roll, we bend in two equal parts, after which, we twist them (weave) once more, between them and they are put in the greased tray. Cover and let rise in a warmer place.
Preheat the oven to medium temperature (350 f or 180C). Grease the babka with beaten egg and sprinkle the crust on top, put in the oven and bake until golden and if you press on it, it returns to its original shape. (about an hour to an hour and 10 minutes)
When you take the babka out of the oven, with the help of a knife, peel it from the edges of the trays and let it cool there for an hour, then take it out and put it on the serving tray.
It is consumed next to espresso coffee with lots of whipped cream and chocolate beans drawn in chocolate.