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Desert check the tray

Desert check the tray


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Separate the egg whites from the yolks and beat well, gradually add the sugar, continue beating until all the sugar melts. Incorporate the yolks in the egg white foam, then add the milk and oil, mix well.

At the end, put the sifted flour with baking powder and lightly mix the composition with a spatula, from the bottom up.

Divide the composition in two, put the lemon essence in the first one and pour it into the tray.

In the rest of the composition put cocoa dissolved in 2 tablespoons of milk and rum essence.

Carefully pour into the pan, sprinkle with chopped walnuts, which were previously browned in the oven.

Put the tray in the oven well heated to 180 degrees and bake for 20 minutes.

Serve powdered with powdered sugar.


Recipe for a delicious dessert & # 8211 fluffy cake with cherries

Dessert recipe - fluffy cake with cherries

It is a simple and quick dessert, it does not require much preparation time or experience in the kitchen.

I chose cherries because I am a big lover of cherries, but it goes with many kinds of fruits.

Ingredients dessert recipe & # 8211 fluffy cake with cherries

  • 8 eggs
  • 20 tablespoons warm water
  • 14 tablespoons oil
  • 500 gr flour
  • 500 gr sugar
  • 3 tablespoons cocoa
  • A pinch of salt
  • Seedless cherry compote
  • 1 sachet of baking powder

Method of preparation

Preheat the oven to 180 degrees C. Grease the cake pan with oil and line with flour.

Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt.

Put the yolks, baking powder, oil, water, sugar, flour in a bowl and mix well until the sugar melts. Finally add the foam and mix slowly until you get a fluffy dough.

Pour half of the composition into the pan and place the cherries over the dough.

Put the cocoa in the other half of the composition and pour it over the cherries. Sprinkle cherries on top.

Place the tray in the hot oven. When it is ready, take the cake out of the oven and leave it to cool.

0.Ingredient 1. Separate the egg whites from the yolks 2. add a pinch of salt 3.se a foam 4. Put the yolks in a bowl 5. add the baking powder 6. add the oil 7. add water 8. add the sugar 9. add flour 10. Finally add the foam 11. Mix well 12. Grease the cake pan with oil and line with flour. 13. pour half of the composition 14. sprinkle with cherries 15. add cocoa 16. Mix well 17. pour over the cherries 18. sprinkle with cherries 19. put it in the oven 20.Check with cherries 21. Fluffy check with cherries


Quick cake without baking

Comments (21)

This cake is as economical (I make it exactly in these quantities for years) as it is good. You can put candied fruit, grated chocolate, compote fruit, an infinite number of combinations. you can also bake it only in a large cake pan. And last but not least, you can even glaze it with lemon icing or melted chocolate, after inspiration.

How big is the glass. ml. Thanks!

I made it too, I used a 250 ml glass and it turned out ok

I WILL TRY IT IMMEDIATELY, IT SEEMS OK.

I also made it as soon as I had the recipe and it is a very good delicacy

I made this recipe with butter, I had baked in Romanian and instead of oil I used butter. So I melt the butter and it will have the same effect

I made this recipe with butter, I had baked in Romanian and instead of oil I used butter. So I melt the butter and it will have the same effect

An oil like any other. The sunflower

now the cake is in the oven, it grows super well, it is a very good recipe, compliments, greetings

I also tried the recipe, it's super tasty!

instead of 2 cups of sugar I put 2 cups of vegeta =)) it came out a bit strange. ate the dog =))

what do you mean they return to the table? and isn't it a lot of 1 glass of oil? sorry but I'm totally against oily foods and that's why I ask. if I put olive oil not good? :)

I also prepared the recipe and honestly it turned out quite hard, and I think it's because there was a lot of flour, the taste was quite satisfying, but it looks more like bread than cake.

what kind of water? flat or mineral water thank you

I love the cake: p and I want to tell you that this recipe is the best I have tried so try it too

If a recipe is still being posted, at least it should be complete. with the related quantities ..not everyone should guess how many ml the glass has, and the way to prepare it should be specified in order ..not so the sugar and all are added over the beaten egg whites because it never melts again..and the SUPER RECIPE is out!

it is wonderful, cheap, fluffy and stays fresh for many days. try and follow the recipe exactly!


Chickpea cake with chocolate

I would never have said that a chocolate chickpea cake can be so tasty, fluffy and tasteless chickpea! I prepared it a few times, including plums on top and each time I was amazed by the result. Even those who tasted it did not intuit that at the base of this delicious and fragrant cake is Maria Sa, the chickpea!

It is welcome that chickpeas add a lot of value to the cake: it makes it full of fiber, minerals and even vitamins. In the chocolate chickpea cake recipe, you will use very little flour, but you will complete it with quality dark chocolate and brown sugar. These will turn the chickpeas into a real dessert. Although optional, the syrup with orange juice has the role of moistening the cake and giving it an exotic note. The combination of chocolate and orange is a dream for chocolate lovers!

Chickpea cake with chocolate

This chocolate chickpea cake recipe is suitable for both children and adults. If you want more freshness, I recommend you add about 3 thinly sliced ​​plums on top of the cake. In this case, omit the orange juice.

Ingredient:

400 gr boiled chickpeas (boiled at home or canned) *
150 gr butter + 25 gr to grease the tray
200 g brown sugar
150 gr 70% cocoa chocolate **
150 gr flour
3 husband eggs
1 sachet of baking powder
2 oranges

Chickpea cake with chocolate

1. Preheat the oven to 180 °.
2. Put a saucepan on low heat and melt the butter. Then add the sugar and broken chocolate pieces. Mix with a silicone spatula until the chocolate and sugar melt and the composition is homogeneous.
3. Drain the chickpeas and process them in a food processor or blender. Pour the chocolate mixture on top and knead until you get a velvety composition. Then incorporate the eggs, one at a time.
4. Add flour, baking powder and a little sea salt and mix a little more.
5. Grease the pan with butter or line it with baking paper. Pour the composition into the tray and bake for 25-30 minutes or until the toothpick test passes.

For syrup: squeeze the oranges and strain the juice. As soon as the cake is baked, make some holes on its surface with a cocktail stick or even a toothpick. Pour a little of the cold orange juice over the hot cake, so that it slowly penetrates the pandispan. Let the cake cool and then you can eat it. Not necessarily to sit in the fridge.

Note: * Canned chickpeas save you in crisis situations, but you should know that this chocolate chickpea cake seemed finer to me when I prepared it with boiled chickpeas at home.
** You can use 100 g of 70% cocoa chocolate and 50 g of milk chocolate. You can also use sugar-free chocolate, based on stevia, if you avoid sugar in your diet and of course accept the specific taste of stevia.


I bought all the products in the recipe from Metro. The chickpeas from the Metrochef range are whole, with a fresh berry smell and a suitable color. Although you can also prepare the recipe with white sugar, I recommend brown sugar because it will give the cake a fine caramel taste. Sugar-free chocolate (with stevia) is optional and recommended for those who do not prefer dark chocolate and avoid sugar in general. If you want an authentic, chocolate taste - opt for dark chocolate with 70% cocoa. At Metro you will find a wide range of chocolates, you can really choose one.

Subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle. Try one of the recipes and tell me in a private message how they looked!

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I would never have said that a chocolate chickpea cake can be so tasty, fluffy and tasteless. naut! I prepared it a few times, including plums on top and each time I was amazed by the result. Even those who tasted it did not realize that the basis of this delicious and fragrant cake is Maria Sa, the chickpea!

It is welcome that chickpeas add a lot of value to the cake: it makes it full of fiber, minerals and even vitamins. In the chocolate chickpea cake recipe, you will use very little flour, but you will complete it with quality dark chocolate and brown sugar. These will turn the chickpeas into a real dessert. Although optional, the syrup with orange juice has the role of moistening the cake and giving it an exotic note. The combination of chocolate and orange is a dream for chocolate lovers!

This chocolate chickpea cake recipe is suitable for both children and adults. If you want more freshness, I recommend you add about 3 thinly sliced ​​plums on top of the cake. In this case, omit the orange juice.

Ingredient:

400 gr boiled chickpeas (boiled at home or canned) *
150 gr butter + 25 gr to grease the tray
200 g brown sugar
150 gr 70% cocoa chocolate **
150 gr flour
3 eggs husband
1 sachet of baking powder
2 oranges

1. Preheat the oven to 180 °.
2. Put a saucepan on low heat and melt the butter. Then add the sugar and broken chocolate pieces. Mix with a silicone spatula until the chocolate and sugar melt and the composition is homogeneous.
3. Drain the chickpeas and process them in a food processor or blender. Pour the chocolate mixture on top and knead until you get a velvety composition. Then incorporate the eggs, one at a time.
4. Add flour, baking powder and a little sea salt and mix a little more.
5. Grease the pan with butter or line it with baking paper. Pour the composition into the pan and bake for 25-30 minutes or until the toothpick test passes.

For syrup: squeeze the oranges and strain the juice. As soon as the cake is baked, make some holes on its surface with a cocktail stick or even a toothpick. Pour a little of the cold orange juice over the hot cake, so that it slowly penetrates the pandispan. Let the cake cool and then you can eat it. Not necessarily to sit in the fridge.

Note: * Canned chickpeas save you in crisis situations, but you should know that this chocolate chickpea cake seemed finer to me when I prepared it with boiled chickpeas at home.
** You can use 100 g of 70% cocoa chocolate and 50 g of milk chocolate. You can also use sugar-free chocolate, based on stevia, if you avoid sugar in your diet and of course accept the specific taste of stevia.I bought all the products in the recipe from Metro. The chickpeas from the Metrochef range are whole, with a fresh berry smell and a suitable color. Although you can also prepare the recipe with white sugar, I recommend brown sugar because it will give the cake a fine caramel taste. Sugar-free chocolate (with stevia) is optional and recommended for those who do not prefer dark chocolate and avoid sugar in general. If you want an authentic, chocolate taste - opt for dark chocolate with 70% cocoa. At Metro you will find a wide range of chocolates, you can really choose one.

Subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle. Try one of the recipes and tell me in a private message how they looked to you!


Marbled check & # 8211 Fluffy dessert adored by children

If you want to prepare a delicious dessert, but you don't have much time, try the marbled cake. It is fluffy, has a very good taste and a wonderful appearance. You can serve it on any occasion.

Ingredient:

  • 5 eggs, 300 gr sugar
  • 400 gr wheat flour + 3 tablespoons wheat flour
  • 200 ml mineral water, 200 ml sunflower oil
  • 3 tablespoons cocoa, 1 teaspoon baking powder
  • Powdered sugar (for decoration)

Method of preparation:

First, separate the egg whites from the yolks. Beat the egg whites until you get a firm foam, then add the sugar gradually and continue beating.

Add the yolks and mix with the mixer on low speed. At the end, add 400 gr of wheat flour sifted with baking powder. Mix well with a wooden spoon until all the flour is incorporated, then add sunflower oil and mineral water.Divide the dough obtained into two equal parts. On one side add 3 tablespoons of wheat flour and on the other add 3 tablespoons of cocoa.Wallpaper a rectangular tray of 30 x 11 cm with baking paper. We put the 2 types of dough in the tray, alternately, to obtain a marbled cake. Put the tray in the preheated oven at 180 degrees. Bake the cake for about an hour.We do the toothpick test. Insert a toothpick in the middle of the cake and take it out. If the toothpick comes out clean, it means that the cake has been baked. On the other hand, if there are traces of dough on the toothpicks, it means that they must be left to bake.

After the cake has baked enough, take it out of the oven and let it cool. Sprinkle the cake with powdered sugar, cut it into slices and serve it with your loved ones. Good appetite!


Cake-check- with jam

  • In a bowl put flour, baking powder, sugar, vanilla sugar, water and oil
    mix them well with the mixer, until we obtain a homogeneous composition.
  • We divide the obtained composition in two. Put the jam or jam in half
    (I used corcoduse jam), and in the other half we mix the chopped walnuts.
  • Grease a pan with oil, line it with flour and pour the 2 parts of the composition.

Put all the ingredients in a small pot and simmer.
stirring constantly, until it acquires the consistency of a cream.
The glaze should not be boiled too much because it becomes bitter.


Fluffy cake with ness & # 8211 Soft, fluffy and tasty dessert that you never get tired of

The ness check is my husband's favorite. The soft, delicious top makes this ordinary cake a spectacular dessert. You can prepare it either on a common Friday or on a day when you celebrate a special event. It tastes very good, that's why a lot of people love it.

Ingredient:

  • 3 eggs, 200 g sugar
  • 200 ml whipped cream, 50 ml oil
  • 280 gr wheat flour
  • 1 sachet of baking powder, 20 gr cocoa
  • 2 teaspoons ness, 2 tablespoons rom

Method of preparation:

Dissolve the ness in a little hot water and then let it cool. Then beat the eggs with the sugar until you get a solid foam. Gradually add, in a thin line, the oil and the whipped cream. At the end, add flour mixed with baking powder. Mix with a wooden spoon.

Set aside 1/3 of the dough and mix it with cocoa powder, rum and cold ness. Prepare the round tray, grease it well with butter or oil and sprinkle it with wheat flour. Pour the larger dough into the pan, then add the cocoa dough.

Put the tray in the preheated oven at 180 degrees for about 40 minutes. We can do the toothpick test to see if the cake is baked. We insert a toothpick in the middle and take it out. If the toothpick is clean, it means we can take the cake out of the oven.

If, on the other hand, traces of dough remain on the toothpicks, it means that it is not baked enough. When it is ready, take it out on a plate and leave it to cool, after which it can be cut and served. Have fun with your loved ones and increase your cooking!


Apple check

Beat 6 egg whites with a teaspoon of salt until you get a white and rigid foam, which does not fall off the blades of the mixer.

Add 6 tablespoons of sugar and beat again. Then we put the 6 yolks and 7 tablespoons of flour.

Mix lightly from bottom to top, until you get a homogeneous composition.

Grease the tray or glass bowl with 2 tablespoons of oil and sprinkle 2 tablespoons of flour (not to stick).

Pour the composition into the pan and level evenly. Arrange the diced apples and cover them with this composition.

Bake the cake in the preheated oven at 180 degrees C for 35-40 minutes.


Flourless check

There are options beyond the floury, fluffy and elastic countertops. Although it has a different texture than regular cake, flour-free cake contains fewer carbohydrates and can be included in a low-carb diet.

Ingredient:

  • 250g unsalted butter, cut into pieces (plus butter to grease the pan)
  • 250g dark chocolate, chopped pieces
  • 75g cocoa powder
  • 150g white sugar
  • 100g old powder
  • 400g frozen berries
  • 6 organic eggs
  • 1 teaspoon vanilla extract
  • Optional: whipped cream, for serving

Flourless cake recipe

Preheat the oven to 160C. Place a baking sheet on the bottom of the pan and grease the edges with butter.

Melt the chocolate and butter in a bain marie. Add cocoa powder, vanilla extract and a pinch of salt. Let cool.

Beat the eggs with the white sugar with the mixer for 5-8 minutes until the mixture becomes thick and pale. Incorporate the chocolate mixture with a spatula, with movements from bottom to top.

Pour the filling into the mold and bake for 50 minutes until the outside hardens and the cake does not shake.

Pour the caster sugar and frozen berries into a deep frying pan and cook until the mixture becomes syrupy (about 8 minutes), strain it and let it cool.

Remove the flourless cake from the oven, sprinkle with caster sugar and serve with whipped cream and berry syrup.


Dessert cake on the tray - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

My dear readers, you have certainly gone into the fever of looking for recipes for cakes, cookies, biscuits, steaks and other delicacies that will delight your Christmas meal, right ?! Surely! My question was more rhetorical. And because we started baking (we want to wait for Santa properly), today I propose a special cake. I say it's a special cake, even a chic cake, because my friends at Chic Ville co-opted me into the challenge of creating a Chic cake. And I think I managed to bring a little chic to the Christmas spirit by creating this fluffy & # 8230 because it is a cake of a special fluffy, with lightly fried nuts, orange, lemon and a crispy crust. But I'd better tell you exactly what and how Chic Cake is all about.

Ingredients for the Chic Cake recipe

  • 3 yolks
  • 5 egg whites
  • 100 gr ground nuts
  • 80 gr flour
  • 150 gr sugar cough
  • 2 teaspoons baking powder
  • 3 tablespoons lemon juice
  • orange essence
  • powdered sugar and a drop of cinnamon for powdering

Preparation for the Chic Cake recipe

Preheat the oven to 180 degrees or step 3. Prepare a tray, well greased with butter and lightly lined with flour.

Separate the egg whites from the yolks and put the egg whites in the bowl of the mixer (I put Mister T. to work) and mix them until the whole foam is stiff. Add the caster sugar and lemon juice and mix until the foam hardens and does not fall off the pan.

Add the yolks and mix. Then add the walnut kernels (lightly fried walnuts before and then ground), flour and baking powder. Stir gently with the whisk, turning over 4-5 times.

Pour the composition into the prepared tray and level with a silicone spatula.

Bake over medium heat for 30-35 minutes, without opening the oven door for the first 20 minutes. You can turn the tray if you know you have an oven that does not bake evenly, but only after 20 minutes.

Remove the tray and let the chic cake cool in the tray, covered with a dry towel. Cut the chic cake only when it is completely cooled and possibly dust it with powdered sugar and cinnamon.


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