Traditional recipes

Black and white cake with walnut and chocolate pudding

Black and white cake with walnut and chocolate pudding


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cream: mix the contents of the pudding envelope with the cold milk and sugar, put everything in a saucepan on the stove and chew continuously until boiling. at the end add the spoon of finesse. , can be placed between the slices of cake.

white cake: beat the egg whites, then add the sugar and continue mixing until all the sugar crystals have melted.

rub the yolks separately in a bowl with the oil until they look like a thin mayonnaise. then slowly pour them over the egg whites and sugar, stirring from top to bottom with a wooden spoon.

the flour is added in the rain, mixing it lightly. we divide in 2 the composition thus obtained, and in

black cake: add a tablespoon of cocoa and finely ground walnuts.

we prepare the two forms of cake with baking paper, we pour the white composition in one of the trays and the black one separately after which we put them for 30 minutes in the oven (heated to 180 °) or until it passes the toothpick test.

after it has cooled, cut each cake into 1 cm slices and put warm cream between each slice keeping the order: one slice of white cake, another black and so on until the end. Keep a little cream on top and sprinkle with ground walnuts.

I got 2 super tasty dishes;)!



Battenberg cake Battenberg cake Battenberg cake

In the 19th century, the British were amazed by the skill of German confectioners in handling colors, shapes, marzipan, flavors and design. When Queen Victoria's niece - Princess Victoria Alberta Elisabeth Mathilde Marie of Hesse-Darmstadt - married Prince Louis de Battenberg in 1884, the confectioners of the British royal house wanted to create a special cake that would approach the German style. And they created this wonderful Battenberg Cake - delicate, refined, wrapped in a mantle of marzipan, and which when cut, reveals a pattern of chessboard, in yellow and pink. The four squares in the cake section represent the four princes of Battenberg - Louis, Alexander, Henry and Francis Joseph.

Obs:This is the original cake, in yellow and pink. Anyone who has a problem with dyes can use cocoa and make it black and white (or brown, whatever).


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Blueberry cake - Ingredients (round shape 24 cm diameter)

  • 250 g flour
  • 150 g blueberries + 1 tablespoon flour
  • 100 ml sunflower / peanut oil
  • 5 g baking powder
  • 2 medium eggs
  • 150 g sugar
  • 1 sachet of vanilla sugar
  • 125 ml milk
  • 1 teaspoon grated lemon peel
  • 1 pinch of salt
  • 100 g white chocolate (for decoration)

Fluffy blueberry check - Step by step preparation

  • Put eggs in the mixer bowl, add sugar, vanilla sugar and salt and mix until light in color and doubles in volume (about 10 minutes on medium speed).
  • Without turning off the mixer, add the oil gradually, then the milk and mix at medium speed.
  • Mix the flour with the baking powder and sift it. Gradually add it to the egg mixture and mix, this time at low speed.

  • Mix the blueberries with a tablespoon of flour, then put them in a sieve and remove the excess flour.
  • Put the blueberries in the composition of the cake and mix carefully, so as not to break the blueberry beans.

  • Bake the blueberry cake in the preheated oven at 180 ° C for 25-30 minutes.
  • After it is baked, take the form out of the oven, leave the cake in the mold for about 10 minutes, then turn it over on a grill and let it cool completely.

  • After it has cooled, we can garnish it with melted white chocolate and fresh blueberries or with lemon icing (see here the icing recipe).
  • We serve it with gusto! This cake with fresh blueberries is delicious!

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How to prepare chocolate cake:

Grease the cake pan (s) with butter or margarine or line with baking paper. Pour half - 3/4 of the cake composition, sprinkle with chocolate. Pour in the rest of the composition.

CHOCOLATE CHECK RECIPE. Put the trays in the preheated oven. Leave on the right heat (200 degrees C) until baked on top. Try sticking a toothpick - the cake is made if the toothpick comes out dry. Allow the cake to cool slightly in the trays, then remove to a wooden bottom.

Nutritional information: 586.7 Calories

Romanesc, Author Gospodina








cocoa, simple recipe, cake, chocolate


INGREDIENT:

For cakes:

6 eggs & # 8211 separate the egg white from the yolk
300 g sugar
200 g flour
30 ml oil
1 teaspoon baking powder
1 tablespoon orange juice
4-5 drops of vanilla essence
2 tablespoons black cocoa powder

For the cream:

35 g flour
250 ml milk
120 g of sugar
70 g butter + 130 g butter
juice from 1 lemon & # 8211 optional
1/4 teaspoon grated lemon peel
1/2 teaspoon vanilla essence

Beat the egg whites hard foam together with the sugar, so as to obtain a very hard foam, as for meringue. Add the yolks, one by one, then the oil and vanilla essence.

Incorporate the flour, stirring until smooth, then add the baking powder, quenched with orange / lemon juice. Divide the dough into 2 bowls, in equal quantities. Put cocoa in one of the bowls and mix until smooth.

Pour each dough into a wallpaper cake form, then bake them in a preheated oven at 180 ° C for 45 minutes. While the cakes are baking, prepare the cream: mix the flour with milk and sugar, then boil them until they become a thick cream, like a pudding, then take it off the heat. Stir continuously until it boils so as not to stick, or to prevent lumps from forming. After it cools, mix it with 100 g butter. Let the mixer work until the composition is homogenous. Separately rub 100 g butter with the juice of 1 large lemon (if we want lemon cream), vanilla essence and grated lemon peel. We then mix the creams together, mixing until the composition becomes homogeneous.

After the cakes are baked, take them out and let them cool on a wire rack. Cut the cakes into equal slices, then grease them with cream. Alternatively put a slice of white cake with a slice of black cake.

We prepare a food foil, longer, so that we can fit all the cake on it. We put the cake slices glued together with cream, on the foil, we tighten it well at the ends, so that the slices are well tightened and glued together. We leave it in the fridge for a few hours (preferably overnight), then we can serve it. If we have cream, we will glaze the cake with it, or we can glaze it with melted chocolate in a baine-marie. We cut the cake diagonally, starting with a corner, so that the future slices have both white and black slices of cake.


EASTER BUDDHA WITH YOGHURT - VIDEO RECIPE

My dears, I really like yogurt pie, but I had a very busy period in which I didn't even have time to breathe. It's true, the yogurt pie is very easy to prepare, but I didn't have the time or patience to put the sheets in the tray and keep brushing them. That would be the most complicated part of making yogurt pie :). But the appetite was very high and that's how the saving idea came to me: to make a pasta pudding with yogurt!
Yogurt pasta pudding is absolutely delicious, very flavorful, and even easier to prepare than yogurt pie. Boil the pasta, strain it and rinse it with cold water to cool, then mix it with the rest of the ingredients and put it in the oven.


If you want, you can add raisins or other dried fruits. I gave up so that the little one wouldn't bother to take them out :).
After preparing the pasta pudding with yogurt, you have to let it cool in the tray so you can cut it. Don't think that we had the patience to catch a cold. It goes cut and while it is hot, it spreads a bit on the plate, but it can be eaten with a spoon :)

Note: If you like cottage cheese, you can replace yogurt with cottage cheese and you will get a delicious pasta pudding with cottage cheese.

Last video recipe: Easter without a countertop

Ingredients needed to prepare the pasta pudding recipe with yogurt (for a 25 / 35cm tray)

- 500 gr short pasta
- 8 eggs
- 1 kg of yogurt
- 300 gr sugar
- a pinch of salt
- vanilla essence

Optional: 150 gr raisins

You also need:
- a little butter to grease the pan
- breadcrumbs for the tray

How to prepare pasta pudding recipe with yogurt

I boiled the pasta in salted water. The cooking time differs depending on the type of pasta you use, so you will need to check them from time to time. Pasta should be lightly toothed. After the pasta was cooked, I strained it and rinsed it with cold water to cool it.
While the pasta was boiling, I prepared the rest of the ingredients.
I put the sugar, a pinch of salt, vanilla essence and eggs in a large bowl. I mixed until the foam formed (you can also use a wire). I then added the yogurt and mixed to blend.
I then added the pasta (boiled and drained) and mixed well.

The composition thus prepared was poured into a tray greased with butter and lined with breadcrumbs.
I then placed the tray in the preheated oven (170 & # 176 C for the electric oven) for about 30-45 minutes (or until the composition binds in the middle of the tray).

I took the yogurt pasta pudding out of the oven and let it cool. If you have patience and want it to cut nicely, you will need to let it cool completely.
Serve pasta pudding with cinnamon yogurt, chocolate sauce, caramel or jam. And the simple one is absolutely wonderful!


Water Check

Beat the egg whites with half the amount of sugar, add the cold water (drip) and the vanilla essence.

Mix with a mixer, the yolks with the rest of the sugar, with the lemon peel and boiling water (gradually poured).

Mix the yolk composition in the egg white, taking care not to drop the dough too much.

Sift the flour together with the baking powder and gradually add it to the egg composition.

In a third of the dough, carefully mix the sifted cocoa powder.

Put in classic cake trays, alternating the two doughs.

Bake over medium heat for about 40 minutes and do not forget to cover the trays in baking paper.
Two large cakes come out of these quantities.

It is important that the temperature of the water used is as indicated in the recipe.

In order for the cake to look as beautiful as possible, it is good to use two polishes (one for each color). I put a polish full of white dough and a more empty one with brown dough.
Pour the dough in the middle of the tray (alternately) and always in the same place. No further operation is required - gravity will take care of the details :)

You can put walnut kernels, hazelnuts or peeled almonds on top. When baked, they will go down in the cake mass. (gravitational force is our friend in this recipe).

If you don't like baking paper, grease the trays with oil and sprinkle with sugar - it will form a sweet crust and help you take the cake out of the pan.

In the first 15 minutes it is not advisable to open the oven door.
After passing the "toothpick test" - which must be longer, because the cake is quite high, remove the cake from the pan, let it cool on a grill.

You can powder it with vanilla sugar.

You can serve the slices of cake with your favorite ice cream or egg cream.


Bananas with flour-free bananas - super fast!

Unlike classic pancakes that are thin and as diameter as the pan, tarcalutele are thicker, fluffier and smaller in size, 7-8 cm in diameter. They can be fried simultaneously in a pan of 3, 4 pieces, depending on the size of the pan. Grandma made us such small and fluffy pancakes, she had a special pan for tarcalute, they were delicious.

We need 2 bananas, 4 eggs and, optionally, 1.2 tablespoons of coconut flour (almond flour or ground walnuts), flavors to taste.

Crush the bananas with a fork, mix with beaten eggs and coconut flour. Add cinnamon or nutmeg. You can also put some raisins.

About 8 pancakes come out of this composition. We baked them in a pan greased with butter 3 times at a time.

Serve with honey, maple syrup, berry jam.


Noodles with walnuts and oven jam

Noodles with walnuts and jam in the oven & # 8211 another dessert (fasting) that reminds me of my grandmother and childhood. Noodle pudding with jam and walnuts. Baked walnut pasta. Fasting dessert recipes.

Grandma always made them from homemade noodles prepared by her and with apricot jam set for the winter. Sometimes he would not put them in the oven but serve us like that. See the recipe here of noodles with walnuts and jam.

I admit that I still pull the strings when it comes to making homemade pasta (I don't have as much free time as I would like) but whenever I manage to make them I leave a portion of wide noodles aside for this preparation as well & # 8211 (recipe here). Homemade pasta is rich in eggs. Commercial pasta does not contain much eggs, so they are fasting.

Baked noodles with jam and walnuts are basically a sweet and fragrant pudding, perfect for the cold days of autumn and winter.

It is a simple and very tasty dessert. It is very good both hot and cold the next day.


Coconut cake

Coconut cake from: sugar, water, eggs, salt, oil, flour, cocoa, coconut.

Ingredient:

  • 250 g sugar
  • 5 tablespoons water
  • 4 eggs
  • 1 pinch of salt
  • 5 tablespoons oil
  • 200 g flour
  • 1 tablespoon cocoa (15 g)
  • vanilla sugar
  • Coconut

Method of preparation:

Beat the egg whites, separated from the yolks, with a pinch of salt.

Separately, make a syrup of 250 g sugar and water, which you boil and add over the egg whites, stirring constantly. Add the yolks, one by one, the oil and the flour in the rain.

Then pour 3/4 of the mixture into a cake, and mix the rest with the cocoa until smooth and pour over the composition in the pan, creating a pattern with a fork that you pass through the dough.

Bake for 40 minutes. Then sprinkle with vanilla sugar and coconut.



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