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I recommend something sweet for the days when you are devoid of ideas but I warn you that it is not a cake for guests.
- 1 bagel
- 1 cup of milk
- 100 g butter
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 cup ground nuts
- lemon peel
Preparation time: less than 60 minutes
RECIPE PREPARATION Bread cake:
In a cake tin with baking paper, put slices of bagel cut 2cm thick, leaving no empty space, then sprinkle them with milk;
Rub the butter with sugar and a little salt, add eggs one by one, then sour cream, walnuts, lemon peel and pour over the bread;
Shape in the oven over medium heat for 40-50 minutes;
After cooling, turn the cake over on a plate and dust with powdered sugar.
for people with fewer possibilities, dressed in whipped cream or a cream, it can be used as a cake
Khachapuri (Georgian bread stuffed with cheese)
Today we will Khachapuri. This bread stuffed with cheese is a national pastry georgia. The fluffy dough is filled with three types of cheese and is served as a main dish.
900 grams of flour
90 ml of oil
300 ml of lukewarm water
2 tablespoons sugar
300 ml of lukewarm milk
1 teaspoon salt
50 grams of fresh yeast
In a bowl put the flour, yeast, sugar, salt, water and milk. We start kneading the dough by hand until we finish incorporating all the flour.
When we have the dough formed, add the oil and continue to knead it for another 10-15 minutes.
Let the dough rise in a warm place for about 1 hour, covered with a kitchen towel.
While the dough is leavening, we will take care of the filling.
Ingredients for the filling:
600 grams of grated cheese mixture of mozzarella and cheddar
400 grams of feta cheese
200 ml of milk
In a bowl put the grated cheese, feta cheese and milk. We mix everything well.
When the dough has risen, take it out of the bowl on the floured worktop and form it into a ball. We divide it into 6 equal pieces. Form each piece of dough into a ball. We spread each piece of dough so that we have a round sheet, not very thin.
Put 2-3 tablespoons of the cheese filling on top and the bottom of the dough. I sealed the filling as if I were rolling. We close the edges to make it look like a small boat. We put the boat on a tray covered with baking paper.
We continue to do the same with the other pieces of dough. From this recipe we make 6 khachapuri, if you do not want to make so many, you can halve the recipe.
In the middle of each boat we put another 2-3 tablespoons of the filling.
Leave to rise for another 10-15 minutes.
Ingredients for the rest of the recipe:
6 eggs, of which we will use only the yolks
1 whole egg to grease on top
6 cubes of butter
Grease each boat with egg. Bake at 180 degrees Celsius for about 30-40 minutes, or until golden. When they are baked, take them out of the oven and make a small hole with a fork in which we put a yolk. Put in the oven for another 3 minutes, until the yolk is cooked, but it remains soft.
As soon as we take it out of the oven, we put a cube of butter on each one.
Khachapuri I'm ready! Look how good it looks! They have a fluffy dough, plenty of cheese, which has melted and browned so nicely. To serve khachapuri combine the yolk with the cheese and melted butter.
Break pieces of dough and pass them through the dough formed in the middle. A goodness!
I wish you good luck!
Quick and light cake with lots of apples
Mix the composition for about 5 minutes until it turns considerably white.
Add the grated peel of a lemon, 30 g of melted and cooled butter, vanilla essence and 100 ml of milk.
Mix for 1 minute or until all ingredients are incorporated.
Add 100 g of flour and 8 g of baking powder.
Mix for another 1 minute.
Peel and peel 6 medium-sized apples. Cut the apples into thin slices. Put the apple slices in a bowl and pour over them the lemon juice. Stir.
Put the apple slices over the dough. Mix well, making sure all the apples were covered with dough.
Pour the composition into a tray (approximately 25 / 25cm) with a removable bottom, lined with baking paper.
Level the apples with a spatula.
Put the tray in the preheated oven at 180 degrees for 55-60 minutes.
Remove the tray from the oven. Allow to cool slightly and then remove the cake from the pan. Portion the cake and powder with sugar.
Serve hot or cold, optionally with ice cream.
Apricot and yogurt cake
We receive from Cati o apricot cake which you must also try. It is fluffy and fragrant and is very easy to prepare.
Apricots can be replaced with other seasonal fruits, such as: nectarines, peaches, cherries, raspberries, etc.
Recipe of apricot cake it needs to be saved, it could become your family's favorite cake.
Ingredients for the yeast mayonnaise bread recipe
From the quantities below comes a larger loaf, the one in the pictures.
I made double the amount of mayonnaise, for this recipe I used half.
I haven't made fresh yeast yet, but I think it can be calculated that 7g of dry yeast is used for 500g of flour, 25g of fresh yeast for 500g of flour, so it would be somewhere around 10g of fresh yeast.
Well, we mix the above ingredients, we get an elastic dough that we cover with a plastic wrap, or you can put it in a bigger box with a lid, and let it stay in the fridge for at least 48 hours, up to a week.
As I wrote I made double the amount, which can be seen in the pictures, I used half of it and I write how much flour and water I added below.
Remove the dough from the fridge and mix it with 550ml of warm water until it dissolves, mix by hand.
then add 750g of flour and knead for 10 minutes then leave it to rise for 20 minutes.
Add 25g of salt, knead again for 10 minutes and spread lightly then wrap in the form of an envelope. Turn it upside down and let it rise for 20 minutes. Do this thing 3 more times and then let it rise for 4 & # 8211 5 hours. You best put it to grow in the oven, with the fire off of course :).
Put flour on the worktop and form a loaf that you let rise for an hour. Sprinkle the flour and cut it if you want, I forgot and I cut it just before putting it in the oven, next time I don't forget :).
(at this stage it had to be sprinkled with flour and notched)
Preheat the oven to a maximum of 250 degrees Celsius to burn with the bottom only and put a water tray at the bottom. I only have this function up and down so I used this one. Well, when the oven is fully heated, we put the bread and put 200ml of water for steam in the tray. Leave for 10 minutes then remove the tray with the remaining water, lower the temperature to 200 degrees Celsius and bake for another 30-40 minutes.
Remove the bread and cover it with a textile napkin.
We cut into slices and serve, I cut it hot because I had no patience.
It is very good, with a crispy shell and a fluffy core.
Keep it in the plastic bag, it lasted only 2 days with us because I ate it all :)
Okay, now let's see how we proceed with the next bread.
From the dough when it is leavened until the end, we leave 220g for the next bread, we keep it in the fridge in a casserole or jar and then we resume the operation from the beginning. Add water, flour, salt, knead
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Roasted Walnut and Coconut Cake
Today we will do Roasted walnut and coconut cake. A fine cake with two creams and two tops, one with roasted walnut and one with coconut.
Ingredients for the toasted walnut top:
150 grams of finely chopped roasted walnuts
5 egg whites
250 grams of sugar
2 tablespoons cocoa
2 tablespoons flour
Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the flour, cocoa and roasted walnuts. We mix everything well.
We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper. Bake the countertop at 180 degrees Celsius for about 30-40 minutes, or until we stick a toothpick in the middle and it comes out clean.
Ingredients for the coconut top:
5 egg whites
250 grams of sugar
50 grams of coconut
2 tablespoons flour
Put the egg whites in a bowl and whisk them with the mixer. When they are well foamed we can start to add the sugar gradually, mixing continuously. Then add the flour and coconut. We mix everything well.
We put the composition obtained in a tray with a size of 38x26 cm greased with oil and lined with baking paper. Bake the top at 180 degrees Celsius for about 30-40 minutes, or until golden on top.
Let the countertops cool while we make the two creams.
Ingredients for egg cream:
the remaining 10 yolks from the countertops
250 grams of butter at room temperature
300 grams of sugar
2 sachets of 8 grams of vanilla sugar
In a bowl that is on a steam bath we put the yolks, sugar and vanilla sugar. With a whisk, stir continuously for 20 minutes. During this time they will cook and foam.
When the egg cream is cold, put the butter in a bowl and froth it with the mixer. Then, gradually add a tablespoon of cream over the butter, mixing well after each addition, until we finish incorporating all the cream into the butter.
Ingredients for the pudding cream:
350 ml of milk
150 grams of sugar
1 sachet of vanilla pudding powder
250 grams of butter at room temperature
In a bowl put the pudding powder, sugar and 5-6 tablespoons of milk to form a homogeneous paste. Put the rest of the milk in a saucepan and let it boil.
When the milk boils, put the mixture made earlier in it and mix continuously with a wooden spoon until it thickens.
Let the pudding cool.
When the pudding is cold in a bowl, put the butter and froth it with the mixer. Then, gradually add a tablespoon of pudding over the butter, mixing well after each addition, until we finish incorporating all the pudding into the butter.
Now we will assemble the cake. Put all the egg cream on the brown walnut top and spread it evenly. The countertops are very fragile and have a cracked appearance, but if we are patient with them, they will not break. Put the white top with coconut on top. Top with vanilla pudding cream and sprinkle with coconut.
The cake is ready! Look how good it looks! It has two sweet and fragrant tops and two fine creams. It has a very beautiful appearance and a wonderful taste.
Simple cake with apples and tender dough with butter
- Servings: 14 People
- Preparation time: 30min
- Cooking time: 50min
- Calories: -
- Difficulty: Easy
Apple cake and tender dough with butter, a simple and classic apple cake recipe, easy to prepare with ingredients at hand. Raw grated apple pie, without hardening. A homemade cake that can be prepared in any season. For an extra flavor you can put grated peel from a lemon in the dough, also depending on how sour or sweet the apples are, the amount of sugar for the filling can be adjusted to taste.
How do we prepare the best fruit cake?
The composition for this strawberry sponge cake is very easy to prepare and super fast. You need a few ingredients that you already have at home. The most important is kefir or whipped milk. You can also use sana or even yogurt folded with a little water. You can add sugar to taste and reduce the amount if desired. You can also use a sweetener if you do not want to use sugar. The flour must be one for cakes and be careful to weigh it correctly, using a scale, not a graduated cup. For flavor I used lemon peel and vanilla essence. You can add any kind of essence you like, even orange blossom or rose water.
After you put the strawberry cake in the tray, bake it until it passes the toothpick test. Depending on the fruit used, the ripening time may differ. You can also use other fruits, fresh or frozen. Try it with cherries, raspberries, cherries, blueberries. It is just as tasty and aromatic. After baking, let it cool for at least 30 minutes before slicing. You can powder it with sugar if you want or you can serve it with ice cream or chocolate sauce. She is very loved by the little ones, and my little girl enjoyed it with a lot of appetite. For another impressive dessert, you can try it broth cake. It is also perfect for fasting and it is really wonderful!
- For the countertop:
- 6 whole eggs + 4 egg whites
- 12 tablespoons sugar
- 3 tablespoons cocoa
- 3 tablespoons oil
- 10 tablespoons flour
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 sachet of baking powder
- 25 Savoiardi biscuits
- For syrup:
- 400 ml water
- 3 tablespoons sugar
- 2 teaspoons rum essence
- For the cream:
- 4 yolks
- 1 l milk
- 5 tablespoons sugar
- grated lemon peel
- 1 teaspoon lemon essence
- 200 gr butter (65%)
- 1 teaspoon salt
- 8 tablespoons flour
- For the glaze:
- 100 gr chocolate
- 1 tablespoon milk
- 1 teaspoon oil
Preparation of Marjolaine Cake
Dacquoise preparation with hazelnuts
Prepare a stove tray or a stainless steel frame or a silicone rolling tray with sides of 30 & # 21532 cm. The cooker tray and stainless steel frame are lined with baking paper, not the silicone tray. Preheat the oven to 175 degrees Celsius.
Beat the egg whites with a pinch of salt. Add the sugar in the rain and continue mixing at high speed until the sugar melts and a meringue is obtained.
Add the wheat flour and ground hazelnuts, mix with a spatula until smooth, then transfer the composition to the baking tray. Level lightly and place in the oven for 10-15 minutes, until it starts to brown. Then remove the tray and allow to cool.
Prepare fine cream with almonds
Mascarpone is mixed with powdered sugar. Add melted chocolate, almond paste, then lightly whipped cream. If it happens to cut, don't be scared. Refrigerate the cream for 1-2 hours, then mix it on high speed, it will recover. At the end, add the fried and chopped almonds (not very small, to make them taste good). Almond paste can also be prepared at home, from peeled, well-dried almonds, then ground in a chopper (food processor) until the butter comes out of them and turns into a pasty mass. The only problem is that the homemade pasta must be consumed quickly, because it has a short warranty period.
Preparation of chocolate cream with hazelnuts
Heat half of the cream, add powdered sugar and pour over the chopped chocolate. Leave for 1 minute, then mix until all the chocolate has melted and mix well. Add the remaining cream, mix and leave to cool for a few hours, then mix for 2-3 minutes on high speed. A velvety and airy ganache is obtained, in which the roasted and chopped hazelnuts are incorporated.
Prepare chocolate icing
Heat the liquid cream, pour it over the chocolate and mix until smooth. I did not add sugar, because I like it slightly bitter, but I recommend you taste it and, if you feel the need, add 1-2 teaspoons of powdered sugar. The icing is allowed to reach room temperature so that it can be applied to the cake.