Separate eggs. Beat the egg whites well, add the sugar over them and beat until the sugar melts (I put the powder to make sure it melts quickly).
Beat the yolks separately with the oil, mineral water, vanilla sugar, flavors and grated lemon. Add the beaten egg whites for the first time over the yolks, mix lightly and pour in the rain flour and baking powder quenched with 2 drops of lemon. Do not mix the flour with the mixer, as it leaves the dough. Mix lightly with a wooden spatula in the folds (as in the movements of the professional bread maker).
Unwrap the cherry seeds and let them drain. Cut the apricot pieces. Grease a greased tray and put baking paper. Place the cherries first, then add the cherries, the dough over the cherries, then sprinkle the apricot pieces at the end.
Place in the preheated oven at 280 degrees. Hold for 10 minutes at 240 degrees. And the last 10-15 minutes at 190-200 degrees. Remove, allow to cool slightly, then turn upside down from the tray and remove the baking paper. These cherries will be the first, and the apricots will remain at the bottom. It can be kept the other way around. I like one more to see the cherries on top. Hence the name DUET Fruit Cake.
Cake with berries!
This quick cake leaves no one indifferent! It is very fine, moist, juicy and simply melts in your mouth! You can prepare it with any sour fruit. Be sure to try it!
-200 g of fermented cream
-a saffron powder (optional)
-250 g of berries (we used cherries and blackcurrants).
METHOD OF PREPARATION:
1. Break the eggs into a deep bowl. Add caster sugar, vanilla sugar, salt and a saffron powder (gives the cake a more intense color). Mix with the mixer until smooth.
2.Add the fermented cream and melted and cooled butter. Beat the composition with the mixer.
3.Add the sifted flour and baking powder. Mix very well until you get a homogeneous dough, without lumps.
4. Wallpaper the bottom of a round tray, 22-24 cm in diameter (preferably higher), with baking paper. Transfer half of the dough obtained in it and spread it evenly.
5. Sprinkle berries (fresh or thawed) on the surface of the dough.
6. Cover them with the remaining dough, spreading it evenly.
7. Bake the cake for 60 minutes in the preheated oven to 160 ° C or for 45 minutes in the preheated oven to 180 ° C. Check that it is ready by the toothpick test.
Easter Cake Recipes
Easter Cake Recipes
Easter Sweets and Cakes Recipes is a selection with the best cake recipes. We hope that these selections with Sweets and Cakes they will be useful to you. We will introduce you cake recipes simpler, CAKE more sophisticated, but we will also present sweets Quick which does not require too much care, cakes without baking, quick cakes which you will fall in love with, but also chocolate cakes , fruit cream cakes,diplomat cakes, quick cakes which will be to your taste and you will be satisfied with the final result & # 8230
For Napoleon cake there are several variants of preparation and decoration. Every housewife can choose the right recipe depending on the taste and lifestyle she has. Whichever way you prepare, the dessert will be delicious, worthy of a royal treat.
The recipe proposed by us is simple and prepares quickly, if we reduce the waiting time for the dough. The result will be delightful, because the crunchy dough blends perfectly with the fine and fragrant cream.
Find out how you can make an unforgettable Napoleon cake!
Preparation time: 20-25 minutes
Waiting time: two hours for the dough
Cooking time: 30 minutes
Total time: 3 hours (approximately)
Preparation method: dough - baking, cream - boiling
Recipe difficulty: average
Photo source: delightsofculinaria.blogspot.com
→ Beat the eggs with the sugar for a few minutes. Add vanilla sugar. Add the oil, spoon after spoon in turn, baking powder and flour. Stir with a spoon, then by hand. A dough comes out like a hard plasticine. Spread the dough in the pan with the palm of your hand. The tray should be lightly greased with butter.
→ Mix half of the walnut with a tablespoon of breadcrumbs. Add, only if the fruit is sour, a tablespoon of powdered sugar. Put the raisins and fruit in the walnut and breadcrumbs mixture and mix gently. Put the fruit on top of the dough and bake everything for 20 minutes, over low heat, in a well-heated oven.
→ Mix the remaining walnuts with the biscuit breadcrumbs. Sprinkle the mixture over the fruit and bake the tray again for another 15-20 minutes, still on low heat.
The cake makes the weekend more beautiful and relaxing. This is a quick cake and it is not expensive either.
I am sure that everyone has days when they simply have a craving for something sweet but do not have much time or do not have too much money to satisfy their desires, but I have a cheap, fast and simple solution.
The recipe I will present to you today is the apple cake. As I said before, it is a simple recipe, and to simplify things even more I will present everything in stages that include photos taken by me:
I would like to tell you that these quantities are relative, they match the size of the pan I have, but if you have a larger one then you can increase the quantities proportionally without harming the quality of the recipe.
First, separate the yolk of the egg whites, as you can see in the picture. For the countertop, initially only the yolks will be used, over which the flour, the baking powder quenched with vinegar, the essence and then the rest of the ingredients will be added. You can mix the sugar with the margarine and lard (heated - if you want the ingredients to mix more easily and evenly) and then add them to the yolks. In the end you should get a mixture similar to the one in the photo. It is poured into a pan, leveled and then the sliced apples are placed on the entire surface of the dough and put in the oven for 30 minutes, over medium heat.
During this time you have to prepare the foam that will be added on top of the apples. Add 3 tablespoons of sugar (or more if you want a sweeter foam) over the separate egg whites and mix with the mixer. The obtained foam is put over the apples and put in the oven for another 15 minutes. I want to mention that the baking time varies depending on the size of the pan, so it would be good to supervise the cake 5 minutes before the interval initially given by me.
In the end, the cake should look something like this, maybe a little more attractive if you manage to level the foam better than I did.
After it is left to cool, the cake is only good to serve in the family, as I did. As you can see, the pieces of cake disappeared quickly, which means that I successfully managed to "sweeten" my weekend for both me and the whole family.
What ingredients do we use for the cake recipe with burnt sugar sheets and caramel cream?
- For sheets (6 sheets):
- 2 eggs
- 12 tablespoons sugar
- 9 tablespoons milk
- 12 tablespoons oil
- 2 teaspoons baking soda
- as much flour as it contains
- approx. 750-800gr.
- For caramel cream:
- 3 eggs
- 4 tablespoons flour
- 350 gr sugar for caramelized
- 1 l milk
- 250 g butter
- 200 g chocolate (over 50% cocoa)
- 100 ml of milk
- 50 g oil.
I heated the oven to 175 C, I mixed the flour, cocoa and salt in a bowl and put the bowl aside. In another bowl I mixed well all the sugar with the butter until I got a fluffy cream, then I added eggs one by one, mixing very well after each one.
I then added some of the flour, cocoa and salt mixture and mixed again, I mixed the whipped milk with the food coloring, I alternated the whipped milk and the cocoa flour mixture until they were all incorporated perfectly.
At the end of it I extinguished the baking soda with the vinegar and I added it over the composition.
I obtained the composition and poured it into a square tray lined with butter and flour (mine was 26x26). Bake in 30 minutes. After baking, I let it cool completely and then put it in the freezer to cut more easily.
For the cream:
In a bowl I mixed the cream cheese and mascarpone together with the vanilla sugar and powdered sugar, I mixed the whipped cream well until it hardened and I added it to the cheese mixture.
Over the first sheet of countertop I put half of the cheese cream formed, followed by the second sheet of countertop and then the other half of the cream cheese.
I spread the cream well over the counter and sprinkled the top with grated coconut. I let the cake cool for 2 hours.
12 tbsp cake
The 12 tablespoon cake will quickly become one of your family's favorites! Why? You don't need to write it down in the recipe book, you will remember it very easily and that means you can reproduce it wherever you are and you will crave something sweet! All you need is a bowl, a wooden spoon or a whisk (using the mixer is a plus) and, of course, our unit of measurement - a spoon!
You don't need spectacular ingredients, but the results are spectacular: a very moist cake, as if it were syrupy! It is fluffy and stays that way for days! You can add any fruit you want, you can prepare it simply or with chocolate flakes, puffed fruits, nuts of all kinds.
12 Tbsp Cake & # 8211 And more useful tips
The 12 tablespoon cake can be baked in a round tray, in the stove tray, in muffin tins or in a cake tin. How do we know it's ready? The toothpick test must pass: a toothpick inserted in the middle of the cake will come out clean, without traces of dough.
When the 12 tablespoon cake is cold, we can powder it with sugar, we can leave it simple or we can make a simple icing of 100g chocolate, melted with 2 teaspoons of oil and a tablespoon of honey. You can also keep ¼ from the composition, in which you add a spoonful of cocoa tip and use the chocolate dough to marble the cake.
Ingredients for 14-16 servings 12 tablespoon cake
- 3 eggs husband
- 12 tablespoons Castello sugar
- 12 tablespoons Vita D’Or oil
- 12 tablespoons water
- 12 tablespoons Castello flour
- 1 sachet of Castello baking paper
- a tablespoon vanilla-free Castle
- peel from an orange
- 300g fresh fruit + 2 tablespoons flour
All the ingredients for the 12 spoon cake can be found in Lild stores
Preheat the oven to 180 ° C, grease a round tray 20cm in diameter with butter and flour or butter and baking paper. In a large bowl put eggs, the 12 tablespoons of sugar, orange peel, vanilla. Stir until the eggs double in volume and have a foam. Add 12 tablespoons of oil and 12 tablespoons of water, mix. At the end we add the 12 tablespoons of flour and baking powder. Stir again. Pour the composition into the prepared tray.
We cut the used fruits into pieces, we have them through flour, then we put them over the cake. Bake for 45-60 minutes in the hot oven. After 30 minutes from inserting the tray in the oven, cover it with aluminum foil, so that it does not brown too much, without baking inside. The 12 tablespoon cake is ready when it passes the toothpick test.
After it cools, the 12 tablespoon cake is kept cold in the refrigerator, covered with foil, 3-4 days. May you be the best!
Try also the 7 Glasses & # 8211 Cake, ideal for hurried housewives, who don't have time to spend in the kitchen, but still want to put a delicious homemade sweet on their loved ones' table.
Cake with berries
1. Rub the butter with half the sugar and the vanilla sugar, adding the yolks one by one. Mix lightly with the beaten egg whites with the rest of the sugar, then with the sifted flour added in the rain. Pour the dough into a tray lined with baking paper and bake in the hot oven at the right heat for about 25 minutes. Meanwhile, soak the gelatin and leave the fruit to thaw.
2. The jelly is prepared according to the instructions on the package, but instead of water use fruit juice mixed with sour cherries. When it cools down a bit, mix with the thawed berries and spread over the baked and cooled countertop.
3. For the cream, beat the egg yolks with the sugar and the milk added gradually until they thicken and melt all the sugar. Then add the gelatine and allow to cool when mixed with the lemon juice and whipped cream.
4. Spread the cream on the fruit top and let it cool for 2 hours. When serving, cut into pieces and garnish with fruit and powdered sugar.4.5 / 5 - 2 Review (s)
Fluffy cake with mascarpone and peaches or other fruits & # 8211
Fluffy cake with mascarpone and peaches or other fruits & # 8211 Veve cake. Cake 4 quarters (quatre quarts) with fruit. A cake with mascarpone (in dough) and lots of fruit: peaches, nectarines, cherries, apples, pears, plums, strawberries. Fruit cake recipes. Recipes with peaches or nectarines.
A simple peach cake whose dough contains mascarpone (instead of butter or oil). The texture is airy and tender (although it does NOT contain baking powder). Peaches or nectarines have a delicate aroma, are sweet-sour and go perfectly with this delicate dough.
The recipe for this cake or mascarpone cake caused a stir in the Savori Urbane Group on Facebook, being proposed by our dear friend Laci Tasy, aka Veverita Vesela (called Veve). The name used in the group is Chec Veve!
Our friend Laci, very skilled in the kitchen and in the household, made this cake that everyone liked and was reproduced by many readers of the Savori Urbane group on Facebook (here you will find the group). I made it myself the day he posted it and I was very pleased with it: it is fluffy, fragrant, full of fruit.
You will notice the simple and easy to remember formula of the dough: 4 x 250 g (four quarters the French call it, pound cake the English call it). That is, we have 250 g of eggs, sugar, mascarpone and flour. The same formula (4 quarters or 4 equal parts) appears in our recipe for Crescent cake (but with butter, not mascarpone) & # 8211 the recipe here.
For this fluffy cake with mascarpone and peaches or other fruits I used a circular shape with a diameter of 28 cm.