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Check puffs


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RECIPE TAKEN FROM ZEBRA CHECK LEOFLOWERS WITH SMALL MODIFICATIONS

  • 4 eggs + 2 egg whites or 5 eggs
  • 9 tablespoons sugar
  • 11 tablespoons flour
  • 1/2 sachet of baking powder
  • 1 pinch of salt
  • 1 sachet of vanilla sugar
  • 2 teaspoons of rom

cocoa cream:

  • 60 gr. margarine
  • 1 tablespoon milk
  • 1 tablespoon old
  • 1 tablespoon cocoa tip

glaze:

  • 100 ml liquid cream
  • 1 tablespoon cocoa

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Fluffy check:

Whisk the egg whites, add a little sugar, then beat the yolks with a little salt. Put flour mixed with baking powder and mix from top to bottom with a wooden spoon.

Cream: put all the ingredients on the fire until the cream thickens. leave to cool.

Divide the dough in half in one of them put the cream mix lightly. In a tray put a part of the white cream then a part of the cream 2, again the white cream, cream 2 and finish with the white cream (or you can make according to the recipe on the kitchen in the shape of a zebra, I made it round cake and I didn't do the same) Put it in the oven for 40-45 minutes, do the test with the toothpick.

Glaze : put the whipped cream with cocoa until a cream binds (it is not very thick


THE fluffiest CAKE WITH WALNUTS Recipe + Video

Hello dear friends. I saw that you like cakes as much as I do and they are in high demand. So today I want to share with you another delicious recipe for WALNUT CHECK, it is the fluffiest and softest cake I have ever eaten. Of course, we can't prepare it often, because it contains a lot of butter and sugar, but I assure you that when you prepare it, you will enjoy it with great pleasure. This cake has a pleasant caramel taste and is slightly crunchy due to the nuts. I am extremely happy that I have the opportunity to share with you such recipes and I hope you like and prepare this cake with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For crumbs:

  • 150 gr. - nuts
  • 80 gr. - Brown sugar
  • 70 gr. - sugar
  • 70 gr. - butter (at room temperature)
  • 1 teaspoon & # 8211 cinnamon
  • A pinch of salt

For the cake:

  • 150 gr. - sugar
  • 270 gr. - flour
  • 200 ml. & # 8211 cream (20%)
  • 100 gr. - butter (at room temperature)
  • 3 eggs
  • 1 teaspoon - vanilla essence
  • 1 teaspoon - baking powder
  • 1 teaspoon - baking soda

Difficulty: small

Preparation time: Ten minutes

Cooking time: 60 minutes

Total time: 65 minutes

Number of servings: 8

Method of preparation:

  1. Chop the walnuts with a knife.
  2. Put the butter, sugar, cinnamon and salt powder in a bowl, mix everything with a wooden spoon until all the ingredients are incorporated.
  3. In this composition add the walnuts and mix until each piece is covered with butter and sugar. Set the bowl aside until you take care of the dough.
  4. Take another bowl and put the butter and sugar in it, mix well until you get a creamy paste. Gradually break one egg at a time, stirring constantly.
  5. Then add the cream, vanilla essence and mix a little more.
  6. Take care of the solid ingredients: in a bowl mix the flour, baking powder and baking soda.
  7. Add solid ingredients over liquid ones. Stir until the dough is fine and without lumps (it is not necessary to mix more than necessary, because the cake will not be so fluffy).
  8. Wallpaper the bottom of a detachable round shape (22 cm.) With baking sheet. Grease the edges of the form with butter.
  9. Pour into the form ½ of the amount of dough and spread it over the entire surface. Then spread everywhere with ½ of the amount of crushed nuts. Pour all the remaining amount of dough over these crumbs and spread it patiently, so that the crumbs do not come to the surface (well, a few can: D).
  10. At the end, sprinkle the remaining amount of crumbs on top and press them a little with the palms.
  11. Bake the cake in the preheated oven at 170 degrees C for 60 minutes without opening the oven door (in case you use a rectangular and not round shape, the cake may need less baking time of about 35-45 minutes , but to check if it's ready, use a matchstick or a special one - if it comes out clean then the cake is ready, and STILL NOTHING to forget that inside we have butter and sugar in case the match comes out oily or with a few crumbs of sugar does not mean that it is not ready, if the match comes out sticky then the cake still needs to bake).
  12. Take the cake out of the oven, let it cool for about 5 minutes, then take out its shape and let it cool completely, don't forget to peel off the baking sheet. Serve the cake with pleasure and good appetite.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


THE fluffiest CAKE WITH WALNUTS Recipe + Video

Hello dear friends. I saw that you like cakes as much as I do and they are in high demand. So today I want to share with you another delicious recipe for WALNUT CHECK, it is the fluffiest and softest cake I have ever eaten. Of course, we can't prepare it often, because it contains a lot of butter and sugar, but I assure you that when you prepare it, you will enjoy it with great pleasure. This cake has a pleasant caramel taste and is slightly crunchy due to the nuts. I am extremely happy that I have the opportunity to share with you such recipes and I hope you like and prepare this cake with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For crumbs:

  • 150 gr. - nuts
  • 80 gr. - Brown sugar
  • 70 gr. - sugar
  • 70 gr. - butter (at room temperature)
  • 1 teaspoon & # 8211 cinnamon
  • A pinch of salt

For the cake:

  • 150 gr. - sugar
  • 270 gr. - flour
  • 200 ml. & # 8211 cream (20%)
  • 100 gr. - butter (at room temperature)
  • 3 eggs
  • 1 teaspoon - vanilla essence
  • 1 teaspoon - baking powder
  • 1 teaspoon - baking soda

Difficulty: small

Preparation time: Ten minutes

Cooking time: 60 minutes

Total time: 65 minutes

Number of servings: 8

Method of preparation:

  1. Chop the walnuts with a knife.
  2. Put the butter, sugar, cinnamon and salt powder in a bowl, mix everything with a wooden spoon until all the ingredients are incorporated.
  3. In this composition add the walnuts and mix until each piece is covered with butter and sugar. Set the bowl aside until you take care of the dough.
  4. Take another bowl and put the butter and sugar in it, mix well until you get a creamy paste. Gradually break one egg at a time, stirring constantly.
  5. Then add the cream, vanilla essence and mix a little more.
  6. Take care of the solid ingredients: in a bowl mix the flour, baking powder and baking soda.
  7. Add solid ingredients over liquid ones. Stir until the dough is fine and without lumps (it is not necessary to mix more than necessary, because the cake will not be so fluffy).
  8. Wallpaper the bottom of a detachable round shape (22 cm.) With baking sheet. Grease the edges of the form with butter.
  9. Pour into the form ½ of the amount of dough and spread it over the entire surface. Then spread everywhere with ½ of the amount of crushed walnuts. Pour all the remaining amount of dough over these crumbs and spread it patiently, so that the crumbs do not come to the surface (well, a few are possible: D).
  10. At the end, sprinkle the remaining amount of crumbs on top and press them a little with the palms.
  11. Bake the cake in the preheated oven at 170 degrees C for 60 minutes without opening the oven door (in case you use a rectangular and not round shape, the cake may need less baking time of about 35-45 minutes , but to check if it's ready, use a matchstick or a special one - if it comes out clean then the cake is ready, and STILL NOTHING to forget that inside we have butter and sugar in case the match comes out oily or with a few crumbs of sugar does not mean that it is not ready, if the match comes out sticky then the cake still needs to bake).
  12. Take the cake out of the oven, let it cool for about 5 minutes, then take out its shape and let it cool completely, don't forget to peel off the baking sheet. Serve the cake with pleasure and good appetite.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


THE fluffiest CAKE WITH WALNUTS Recipe + Video

Hello dear friends. I saw that you like cakes as much as I do and they are in high demand. So today I want to share with you another delicious recipe for WALNUT CHECK, it is the fluffiest and softest cake I have ever eaten. Of course, we can't prepare it often, because it contains a lot of butter and sugar, but I assure you that when you prepare it, you will enjoy it with great pleasure. This cake has a pleasant caramel taste and is slightly crunchy due to the nuts. I am extremely happy that I have the opportunity to share with you such recipes and I hope you like and prepare this cake with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For crumbs:

  • 150 gr. - nuts
  • 80 gr. - Brown sugar
  • 70 gr. - sugar
  • 70 gr. - butter (at room temperature)
  • 1 teaspoon & # 8211 cinnamon
  • A pinch of salt

For the cake:

  • 150 gr. - sugar
  • 270 gr. - flour
  • 200 ml. & # 8211 cream (20%)
  • 100 gr. - butter (at room temperature)
  • 3 eggs
  • 1 teaspoon - vanilla essence
  • 1 teaspoon - baking powder
  • 1 teaspoon - baking soda

Difficulty: small

Preparation time: Ten minutes

Cooking time: 60 minutes

Total time: 65 minutes

Number of servings: 8

Method of preparation:

  1. Chop the walnuts with a knife.
  2. Put the butter, sugar, cinnamon and salt powder in a bowl, mix everything with a wooden spoon until all the ingredients are incorporated.
  3. In this composition add the walnuts and mix until each piece is covered with butter and sugar. Set the bowl aside until you take care of the dough.
  4. Take another bowl and put the butter and sugar in it, mix well until you get a creamy paste. Gradually break one egg at a time, stirring constantly.
  5. Then add the cream, vanilla essence and mix a little more.
  6. Take care of the solid ingredients: in a bowl mix the flour, baking powder and baking soda.
  7. Add solid ingredients over liquid ones. Stir until the dough is fine and without lumps (it is not necessary to mix more than necessary, because the cake will not be so fluffy).
  8. Wallpaper the bottom of a detachable round shape (22 cm.) With baking sheet. Grease the edges of the form with butter.
  9. Pour into the form ½ of the amount of dough and spread it over the entire surface. Then spread everywhere with ½ of the amount of crushed nuts. Pour all the remaining amount of dough over these crumbs and spread it patiently, so that the crumbs do not come to the surface (well, a few can: D).
  10. At the end, sprinkle the remaining amount of crumbs on top and press them a little with the palms.
  11. Bake the cake in the preheated oven at 170 degrees C for 60 minutes without opening the oven door (in case you use a rectangular and not round shape, the cake may need less baking time of about 35-45 minutes , but to check if it's ready, use a matchstick or a special one - if it comes out clean then the cake is ready, and STILL NOTHING to forget that inside we have butter and sugar in case the match comes out oily or with a few crumbs of sugar does not mean that it is not ready, if the match comes out sticky then the cake still needs to bake).
  12. Take the cake out of the oven, let it cool for about 5 minutes, then take out its shape and let it cool completely, don't forget to peel off the baking sheet. Serve the cake with pleasure and good appetite.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Separately make a syrup of 250 g sugar and 5 tablespoons of water and bring to the boil. The hot syrup is gradually poured over the beaten egg whites, stirring constantly. Add the yolks one by one, then the 5 tablespoons of oil (one by one) and flour in the rain.

Pour into a cake tin (if using baking paper, directly, if not, grease the form and sprinkle with flour or cocoa). Add the filling (chopped walnuts and hazelnuts) given through the flour.

In a bowl, mix 1 tablespoon of cocoa with a little water and pour over the cake. Put it in the oven (which must already be heated to 150 degrees) and bake for 40 minutes, until a toothpick inserted in the middle of the cake comes out clean.

When ready, sprinkle the fluffy cake with vanilla sugar and coconut, and after cooling can be cut into slices.


THE fluffiest CAKE WITH WALNUTS Recipe + Video

Hello dear friends. I saw that you like cakes as much as I do and they are in high demand. So today I want to share with you another delicious recipe for WALNUT CHECK, it is the fluffiest and softest cake I have ever eaten. Of course, we can't prepare it often, because it contains a lot of butter and sugar, but I assure you that when you prepare it, you will enjoy it with great pleasure. This cake has a pleasant caramel taste and is slightly crunchy due to the nuts. I am extremely happy that I have the opportunity to share with you such recipes and I hope you like and prepare this cake with pleasure. I wish you to continue to have a tasty day and good appetite!

Ingredient:

For crumbs:

  • 150 gr. - nuts
  • 80 gr. - Brown sugar
  • 70 gr. - sugar
  • 70 gr. - butter (at room temperature)
  • 1 teaspoon & # 8211 cinnamon
  • A pinch of salt

For the cake:

  • 150 gr. - sugar
  • 270 gr. - flour
  • 200 ml. & # 8211 cream (20%)
  • 100 gr. - butter (at room temperature)
  • 3 eggs
  • 1 teaspoon - vanilla essence
  • 1 teaspoon - baking powder
  • 1 teaspoon - baking soda

Difficulty: small

Preparation time: Ten minutes

Cooking time: 60 minutes

Total time: 65 minutes

Number of servings: 8

Method of preparation:

  1. Chop the walnuts with a knife.
  2. Put the butter, sugar, cinnamon and salt powder in a bowl, mix everything with a wooden spoon until all the ingredients are incorporated.
  3. In this composition add the walnuts and mix until each piece is covered with butter and sugar. Set the bowl aside until you take care of the dough.
  4. Take another bowl and put the butter and sugar in it, mix well until you get a creamy paste. Gradually break one egg at a time, stirring constantly.
  5. Then add the cream, vanilla essence and mix a little more.
  6. Take care of the solid ingredients: in a bowl mix the flour, baking powder and baking soda.
  7. Add solid ingredients over liquid ones. Stir until the dough is fine and without lumps (it is not necessary to mix more than necessary, because the cake will not be so fluffy).
  8. Wallpaper the bottom of a detachable round shape (22 cm.) With baking sheet. Grease the edges of the form with butter.
  9. Pour into the form ½ of the amount of dough and spread it over the entire surface. Then spread everywhere with ½ of the amount of crushed nuts. Pour all the remaining amount of dough over these crumbs and spread it patiently, so that the crumbs do not come to the surface (well, a few can: D).
  10. At the end, sprinkle the remaining amount of crumbs on top and press them a little with the palms.
  11. Bake the cake in the preheated oven at 170 degrees C for 60 minutes without opening the oven door (in case you use a rectangular and not round shape, the cake may need less baking time of about 35-45 minutes , but to check if it's ready, use a matchstick or a special one - if it comes out clean then the cake is ready, and STILL NOTHING to forget that inside we have butter and sugar in case the match comes out oily or with a few crumbs of sugar does not mean that it is not ready, if the match comes out sticky then the cake still needs to bake).
  12. Take the cake out of the oven, let it cool for about 5 minutes, then take out its shape and let it cool completely, don't forget to peel off the baking sheet. Serve the cake with pleasure and good appetite.

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Separately make a syrup of 250 g sugar and 5 tablespoons of water and bring to the boil. The hot syrup is gradually poured over the beaten egg whites, stirring constantly. Add the yolks one by one, then the 5 tablespoons of oil (one by one) and flour in the rain.

Pour into a cake tin (if using baking paper, directly, if not, grease the form and sprinkle with flour or cocoa). Add the filling (chopped walnuts and hazelnuts) given through the flour.

In a bowl, mix 1 tablespoon of cocoa with a little water and pour over the cake. Put it in the oven (which must already be heated to 150 degrees) and bake for 40 minutes, until a toothpick inserted in the middle of the cake comes out clean.

When ready, sprinkle the fluffy cake with vanilla sugar and coconut, and after cooling can be cut into slices.


Here's how easy it is to make a delicious fluffy cake with cocoa and shit!

Turn the oven to 180 degrees.

Separate the egg whites from the yolks. Sprinkle a little salt over the egg whites, and mix the yolks with the oil.

Mix the egg whites until they become frothy, then gradually add the sugar. Mix using the mixer at maximum level, until you get a very firm meringue. If we turn the bowl upside down, the meringue will remain fixed on the walls of the bowl. For the meringue to succeed, the eggs should be kept at room temperature for 20-30 minutes.

Incorporate the mixture of egg yolks with oil and flavors, using the lower stage of the mixer.

Then gradually incorporate the sifted flour together with the baking powder. We also use the lower stage of the mixer. Normally, no baking powder is added to the classic cake. But to this cake, I put, since I added the shit that pulls the composition down.

Set aside about a third of the dough, in which we add the sifted cocoa.

Grease the trays with oil and sprinkle with flour, then add alternately the white composition (2-3 tablespoons) and the cocoa composition.

After each addition we sprinkle cubes of shit.

If you use classic shit, with large pieces, cut the pieces into smaller cubes and pass them through powdered sugar before adding them to the composition.

Bake the two cakes with cocoa and shit for 45 minutes at 180 degrees. For safety, we also do the toothpick test.

The trays can be wallpapered with baking paper, but I went for the classic version.

Let the cakes cool in the trays, then take them out and powder them with sugar.


Fluffy check with cocoa and shit

INGREDIENTS

  • For 2 cakes in trays of: 30/11/6 cm:
  • 8 medium eggs
  • 300 gr sugar
  • 400 gr flour
  • 30 gr cocoa
  • 80 ml oil
  • 1 teaspoon of salt
  • 10 gr baking powder
  • 16 ml vanilla essence
  • 300 gr of fruit and cocoa shit
  • vanilla flavored powdered sugar for decoration

METHOD OF PREPARATION


Fluffy cream cake, measured with the glass - just mix the ingredients and you're done!

Fluffy and tasty cake with boiled cream, for the preparation of which you do not need a scale - all the ingredients are measured with a glass.

INGREDIENT:

For the dough (1 glass = 125 ml):

& # 8211 1 glass of yogurt, kefir or sour milk

& # 8211 1 lemon or lemon extract.

For the cream:

& # 8211 1 tablespoon flour

METHOD OF PREPARATION:

1. Prepare the cream. Break the eggs in a saucepan, add sugar and mix well.

2. Add vanilla, flour and mix once more.

3. Pour cold milk and mix again.

4. Put the pan on medium heat and bring the composition to the boil, then simmer for 1-2 minutes, stirring constantly. Get a thick, smooth and homogeneous cream.

5. Add the butter and stir until completely melted.

6. Finally, add the lemon essence or grated lemon peel, but this ingredient is optional.

7. Cover the cream on contact and let it cool.

8. Prepare the dough. Break the eggs, add sugar, milk, yogurt and oil, then mix until smooth.

Advice. Yogurt can be natural or lemon flavored.

9. Sift the flour and baking powder directly into the bowl. Mix the dough well, add the lemon essence or grated lemon peel and mix again.

10. Grease the base and walls of the mold (22-24 cm) with a little oil or butter and sprinkle them with flour.

11. Pour the dough into the mold and distribute it.

12. Transfer the cream to a plastic bag, cut off the top and draw a grid on the surface of the dough.

13. Decorate the cake with granulated sugar (optional) and bake in the preheated oven at 180 ° С for 30-35 minutes. Do the toothpick test: inserted into the dough, it must be dry.

The result is simply phenomenally tasty! Fluffy and soft dough with delicious cream! The perfect version of a quick cake.


In a bowl put eggs, sugar, a little salt and mix until it doubles in volume. Add the milk, oil and flavor you have chosen to use, stirring constantly. Add the sifted flour together with the baking powder and mix with the mixer.

You will get a dough that flows from the spatula.

In a smaller bowl, mix the cocoa with water and mix, then put a few tablespoons of the dough.

Cover a cake pan with baking paper (or grease it with oil and line it with flour) and pour the white dough, the cocoa dough and mix with a toothpick to mix lightly.

Bake the cake for 40 minutes at 180 ° C. Do the toothpick test, if it comes out clean, the cake is ready.

Then remove the cake on a grill to cool completely, then powder it with powdered sugar and you can cut it. Good appetite!

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Comments:

  1. Mac An Bhaillidh

    Should you tell.

  2. Tannis

    It - is intolerable.

  3. Hefeydd

    The idea is great, I support it.

  4. Zulugal

    I will tear everyone who is against us!



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