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Aromatic check

Aromatic check

Separate the egg whites from the yolks, then beat the egg whites until a hard foam is obtained. Add the sugar gradually until everything is incorporated. Add the rum essence and baking powder quenched with lemon juice. Separately rub the yolks with salt, water and lemon peel, then let them rest for ten minutes. Then pour the yolks over the egg white foam and mix gently from bottom to top. Gradually add flour in the rain and mix gently.

Divide the dough into two parts. Half of the dough is mixed with cocoa. Wallpaper a baking paper tray. Alternately put a spoonful of white dough and in the middle a spoonful of cocoa dough, alternate until the whole composition is finished. Place in the oven until lightly browned on top and pass the toothpick test.

Leave to cool and powder with powdered sugar.

Good appetite!!!


Ingredients for the cake recipe with raisins and chocolate

  • - Albusuri - 9
  • - Old - 150 g
  • - Salt - a dust
  • - Flour - 200 g
  • - Raisins - 150 g
  • - Milk chocolate - 50 g
  • - Vanilla / vanilla sugar
  • - Grated peel from an orange or lemon
  • - Cognac / rum - 2 tablespoons
  • - Hot water - 300 ml.
  • Decor:
  • - Powdered sugar
  • - Chocolate, raisins - at will.

How do we prepare the recipe for raisin and chocolate cake?

1. Wash the raisins and pour hot water over them. Add the 2 tablespoons of cognac or rum (for rehydration and flavor).
2. Preheat the oven to 170C.
3. Wallpaper the baking sheet with baking paper.
4. We put the egg whites in a clean and dry bowl (if it hits a drop of water, fat or egg yolk, we don't get the foam we want).
5. Add salt powder.
6. Mix at low speed initially, until you get a soft foam.
7. Add the sugar, vanilla sugar and mix increasing the speed of the mixer. Mix until you get a firm foam, which does not flow from the bowl, if you turn it.
8. Add the flour in the rain and mix gently with a spoon, from top to bottom, carefully so as not to remove the air from the egg whites.
9. Drain the raisins and wipe them with a paper towel.
10. Add the raisins, orange peel / lemon and chocolate and mix carefully.
11. Pour the composition into the tray

How to bake the cake

12. Put in the oven for about 40 minutes.
Advice:

Do not open the oven earlier, risking the countertop not growing (or & rdquocada & rdquo). After the top is baked, we leave it in the oven for 10-15 minutes with the oven door slightly open.
After it cools, decorate it with powdered sugar and chocolate.
GOOD APPETITE!

The average grade given by the jury for this recipe is 9.75.

Recipes with Gina Bradea & raquo Recipes & raquo Raisin and chocolate cake, fluffy, soft, flavored cake recipe


In a bowl, I rubbed the margarine foam with the mixer. You can put butter if you want a richer taste and you don't worry about your figure. It is important to be soft, but not molten. And most importantly, all ingredients must be at the same temperature.

Then I added the eggs, one by one. When the eggs were incorporated, I put the sugar mixed with vanilla sugar, mixing well until it dissolved completely. If you want, you can put powdered sugar.

The flour mixed with baking powder and a pinch of salt was added alternately with milk. A little flour, a little milk. When I put the flour, I turn off the mixer and mix lightly so that it doesn't fly everywhere.

The composition should be mixed very well, insisting on the bottom of the pot. Otherwise, most of the flour stays there.

At the end, I put the orange peel and mixed with a spatula.

I put the composition in two disposable trays and a metal one, not before greasing them well with butter. One of the secrets that Mrs. Kety told me was to grease the trays very well, with a thick layer of butter, about 2mm. I filled the trays in half and beat them a little on the worktop, so that the composition fits well.

I put the cake in the hot oven well before and baked it over medium heat. In an electric oven, select the temperature of 165-170 degrees Celsius. I placed it in the oven in the middle, neither too high nor too low and I kept it for about 55-60 minutes. Baking time is relative, depending on the oven. If you think it is browning too much, but it has not yet passed the straw test, cover it with baking paper.

After it was baked, I took it out of the pan and dusted it with sugar. And after it cooled, I cut a few slices.

What do you think, Santa liked the fluffy and fragrant cake I put next to the glass of milk?

I'm waiting for the answer in the comments. If you liked my fluffy and flavorful cake recipe, share it on Facebook for your friends! See you on Instagram.


Separate the egg whites from the yolks. Mix the yolks with 75 grams of sugar until they turn white, and beat the egg whites with the rest of the sugar.
Gradually add the oil over the yolks, stirring constantly, then the water together with a pinch of salt.
Pour the yolks over the egg whites, stirring constantly. Add a sachet of vanilla sugar and grated peel of half a lemon. Incorporate the flour with the baking powder, mixing with a wooden spoon from the bottom up.
We peel the apples and cut one of the apples into cubes, and the other we cut into slices. Then we add the cubes to our composition.
Grease a cake pan with oil and line it with flour. Place the dough in the pan.
Garnish with apple slices diagonally.
Put the tray in the oven for 30-40 minutes.
Remove the tray from the oven and cover with a towel.


Tava Magnolia Easy Life: http://shabbychicshop.ro/tavi/900-tava-magnolia-easy-life.html
Very nice for serving the cake!

Remove the apple-flavored cake from the pan when it has cooled and serve it powdered with sugar.


Scented autumn check


Preheat the oven to 180 degrees.
Put the coffee in a saucepan with the peeled pears, the cinnamon stick.
Leave on the fire for 10 minutes, then pass the pears with a blender.
Foam the butter together with the sugar, using a mixer.
Then add the eggs one at a time, the pear and coffee puree, the spices, the ground walnuts, the flour, the baking powder and the yoghurt.
Homogenize, put the composition in a cake pan and bake for 50-60 minutes at 170 degrees.
For the icing, froth the butter together with the powdered sugar and lemon essence.
Allow to cool, then cut the cake and add the icing between the 3 slices of cake.
Place the icing on top of the cake and decorate with pears and pistachios.

Ingredient:

3 pears
1 cinnamon stick
250 ml coffee - espresso
100 g ground walnut kernels
200 g of salted butter at room temperature
225 g brown sugar
200 g flour
2 teaspoons baking powder
2 teaspoons vanilla essence Union
2 teaspoons spice mix: cinnamon, cloves, anise, allspice
50 g fat yogurt
4 eggs

For the glaze:
250 g salted butter at room temperature
2 teaspoons Unirea lemon essence
160 g powdered sugar with vanilla Union


Aromatic and fluffy check & # 8211 Brilliant recipe, perfect for fasting days

2 cups flour, 1 cup mineral water, 1 cup sugar
½ cup of oil, 1 baking powder, 2 tablespoons cocoa
2 tablespoons fruit jam
Vanilla essence, grated lemon peel, lemon essence (or which flavor you like best)

Method of preparation:

Sift the flour with the baking powder and over them add the oil, mineral water, sugar, lemon peel and essences - mix with a whisk until they remain lumpy and you have obtained a homogeneous composition

Separate a part of the white composition - in which we put the 2 tablespoons of cocoa and fruit jam

We line a cake tray with baking paper - we put the white composition and then the black one - you can play with various patterns (it looks more beautiful when you cut it into slices) what you can do with a toothpick

Put in the oven for 35 - 40 minutes at 170 degrees - check before removing it (check with the toothpick - if the dough remains on the toothpick when you take it out of the cake then it is not done)

Take the cake out of the oven when it is ready and powder it with sugar or you can put fasting chocolate, melted or grated, depending on how you like it.


Ingredients for the cake recipe with raisins and chocolate

  • - Albusuri - 9
  • - Old - 150 g
  • - Salt - a powder
  • - Flour - 200 g
  • - Raisins - 150 g
  • - Milk chocolate - 50 g
  • - Vanilla / vanilla sugar
  • - Grated peel from an orange or lemon
  • - Cognac / rum - 2 tablespoons
  • - Hot water - 300 ml.
  • Decor:
  • - Powdered sugar
  • - Chocolate, raisins - at will.

How do we prepare the recipe for raisin and chocolate cake?

1. Wash the raisins and pour hot water over them. Add the 2 tablespoons of cognac or rum (for rehydration and flavor).
2. Preheat the oven to 170C.
3. Line the baking sheet with baking paper.
4. We put the egg whites in a clean and dry bowl (if it hits a drop of water, fat or egg yolk, we don't get the foam we want).
5. Add salt powder.
6. Mix at low speed initially, until you get a soft foam.
7. Add the sugar, vanilla sugar and mix increasing the speed of the mixer. Mix until you get a firm foam, which does not flow from the bowl, if you turn it.
8. Add the flour in the rain and mix gently with a spoon, from top to bottom, carefully so as not to remove the air from the egg whites.
9. Drain the raisins and wipe them with a paper towel.
10. Add the raisins, orange peel / lemon and chocolate and mix carefully.
11. Pour the composition into the tray

How to bake the cake

12. Put in the oven for about 40 minutes.
Advice:

Do not open the oven earlier, risking the countertop not growing (or & rdquocada & rdquo). After the top is baked, we leave it in the oven for 10-15 minutes with the oven door slightly open.
After it cools, decorate it with powdered sugar and chocolate.
GOOD APPETITE!

The average grade given by the jury for this recipe is 9.75.

Recipes with Gina Bradea & raquo Recipes & raquo Raisin and chocolate cake, fluffy, soft, flavored cake recipe


Flavored check - Recipes

Many people do not want to make sugar-free cakes. They are afraid that they will not turn out well or that they are not sweet enough and will not like the family (especially the children). I know from personal experience that tastes are educated, but sometimes you don't even need that. You can even make sugar-free and at the same time very sweet cakes. I guarantee that no one will suspect that you have not added a little sugar. Below you have a video demonstration in which I prepare banana bread or in Romanian a very good cake with bananas, although maybe you will say that it doesn't look too good. I know it's not bulky (read & # 8222 inflated & # 8221) nor too fluffy. That's because I used wholemeal flour and I didn't put baking powder (I only put a little baking soda). I don't like to combine them, I have a fix :) Plus I honestly don't care what they look like or it's more consistent instead of fluffy. The important thing is to be tasty and it really is!

Healthy sugar-free check

I took most of the ingredients from vegis.ro. Specifically, whole wheat flour, baking soda, coconut oil (cold pressed and extra virgin), carob powder, chia seeds, pitted dates, raisins. If you do not have chia seeds you can use eggs. Whenever I make the version with eggs or whenever I feel like eggs, I prefer the country ones, from legumedetara.ro

Ingredient:

-4 medium bananas well cooked

-1 cup with whole wheat / rice flour (120-150 gr)

-1 teaspoon baking soda

-2 country eggs or 2 tablespoons chia seeds mixed with 8 tablespoons water

-water / milk if needed

& # 8211 optional nuts, cinnamon, vanilla

-for decoration: raisins, nuts

Method of preparation:

The first step is to mix chia seeds with water, because they must be left for 5-10 minutes to absorb water and turn into a gelatinous composition, similar to beaten eggs.

While the seeds are left to cool & # 8222hydrate & # 8221 put the bananas in the food processor and mix until they turn into a paste (or you can crush them with a fork), gradually add the flour in which you mixed the baking soda, then the coconut oil and the seeds chia or country eggs. At the end, add the dates, but also anything else you want. I also added walnuts and cinnamon. If you want to make a cake in two colors, keep about a third of the composition, put in it about a tablespoon of locust bean powder and a little water and you're done! The composition is placed in a tray with baking paper, decorated with nuts and raisins, for example, and left in the oven for 40-45 minutes at 200 degrees.

If you have a gluten intolerance, you can easily use wholemeal rice flour. I also tested it with this and the cake comes out even better so it's a bit fluffier. And if you use eggs it comes out a little fluffier than with chia seeds, but the difference is not very big. Just be careful to add a little more flour if you choose the egg version, especially if there are bigger ones. The idea is to make a normal cake composition, not to be too soft.

I thank my partners legumedetara.ro, vegis.ro and the restaurant Gelsomino, which allowed us to film in its space.

Vegis.ro is a plafar type store, only it is online. Find everything on the site, from ingredients for food, tea, herbal remedies and bee products, to cosmetics, detergents, appliances or books.

LegumeDeȚară.ro is a site where you can order vegetables and fruits without pesticides or chemical fertilizers, but also all kinds of traditional goodies: poultry, eggs, dairy products, honey, cold pressed oils.

Gelsomino Restaurant is a family business. If you've been to Italy or Greece you know what I mean. As for the food, the chef always chooses the best ingredients, as everyone does when cooking at home.


Simple and quick check with black currants. Mix the ingredients and get a culinary masterpiece on the table!

What could be simpler than a delicious currant cake? This aromatic dessert is prepared in a few minutes, you just have to mix all the ingredients and put the dough in the oven, so that after 40 minutes you can enjoy a beautiful, sweet-sour cake and fully benefit from all the nutrients of the currants. We recommend that you prepare this extraordinary cake on hot summer days!

ingredients

& # 8211 2 teaspoons baking powder

& # 8211 1 packet of vanilla sugar

& # 8211 300 g blackcurrants (fresh or frozen)

Method of preparation

1. Mix the butter with the sugar and eggs, pour in the milk.

2. Sift the flour and add the baking powder and vanilla sugar. Stir in the liquid egg and milk mixture and beat the ingredients with the mixer.

3. Carefully incorporate the black currants into the dough.

4. Place the dough in a baking dish (24 cm in diameter), greased with butter and sprinkled with breadcrumbs.


In a bowl, I rubbed the margarine foam with the mixer. You can put butter if you want a richer taste and you don't worry about your figure. It is important to be soft, but not molten. And most importantly, all ingredients must be at the same temperature.

Then I added the eggs, one by one. When the eggs were incorporated, I put the sugar mixed with vanilla sugar, mixing well until it dissolved completely. If you want, you can put powdered sugar.

The flour mixed with baking powder and a pinch of salt was added alternately with milk. A little flour, a little milk. When I put the flour, I turn off the mixer and mix lightly so that it doesn't fly everywhere.

The composition should be mixed very well, insisting on the bottom of the pot. Otherwise, most of the flour stays there.

At the end, I put the orange peel and mixed with a spatula.

I put the composition in two disposable trays and a metal one, not before greasing them well with butter. One of the secrets that Mrs. Kety told me was to grease the trays very well, with a thick layer of butter, about 2mm. I filled the trays in half and beat them a little on the worktop, so that the composition fits well.

I put the cake in the hot oven well before and baked it over medium heat. In an electric oven, select the temperature of 165-170 degrees Celsius. I placed it in the oven in the middle, neither too high nor too low and I kept it for about 55-60 minutes. Baking time is relative, depending on the oven. If you think it is browning too much, but has not yet passed the straw test, cover it with baking paper.

After it was baked, I took it out of the pan and dusted it with sugar. And after it cooled, I cut a few slices.

What do you think, Santa liked the fluffy and fragrant cake I put next to the glass of milk?

I'm waiting for the answer in the comments. If you liked my fluffy and flavorful cake recipe, share it on Facebook for your friends! See you on Instagram.


Video: Aromatic, Antiaromatic, or Nonaromatic - Huckels Rule - 4n+2 - Heterocycles (November 2021).