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First I prepared my plums, namely I chose six larger plums, I took out the seeds and cut them into cubes.
I separated the egg whites from the yolks, whipped the egg whites like for meringue, then added the sugar - I used raw sugar - and mixed until it melted and I got that translucent foam. Then I added the yolks, I mixed until they were homogenous, then the flour, the baking powder and the vanilla essence. This time I don't know what came to me and I added a spoonful of milk, which thinned my composition, I had to add more flour, and the top didn't bake properly and I barely dressed it at the end. .
I added the plums in the composition, I mixed with a spoon for homogenization.
I put it in the oven for about 20 minutes, it is advisable to do the test with the toothpick. What I did, only that nothing stuck to the toothpick, the countertop looks beautiful, raised and rosy and so I thought everything was fine.
I left it to cool in the pan and during this time I started to make the egg white cream with cinnamon. First I had to froth the two egg whites, when I got the meringue consistency, I added the sugar. I mixed until it melted and I added cinnamon. Then I boiled a cup of milk and slowly added the egg white meringue composition with cinnamon. When it was close to boiling I added a tablespoon of flour. It was necessary to mix with the spoon continuously in order to homogenize the flour and not to stick the cream to the bottom of the pan.
When both cooled completely, I cut the top in half. I covered the first sheet of the countertop completely with cream, and I placed the other sheet on top.
It is a very beloved and very Romanian cake Malay cake. My grandmother used to do it for me, I think Malay cake and the donuts are the desserts I got from her.
This recipe was sent to us by Carmen Nemeth, who always surprises us with very appetizing recipes from Romanian and Transylvanian cuisine. We thank him in this way for the wonderful recipes he delights us with.
I cut the plums in four, sprinkled cinnamon and a little powdered sugar on them, set them aside and started to knead the dough.
Mix the sugar + vanilla sugar + sugar with orange + the 5 tablespoons of water, on the fire, until it melts and a syrup is made.
Beat the egg whites and add the hot syrup in the egg whites, in a thin thread, gradually, beating them well. Then add the yolks, oil and then flour mixed with baking powder. (I beat them with the mixer until the end).
I wallpapered (butter / flour) a 28 cm cake form, I poured the dough and then I arranged the plums on top (cut upwards).
The dough came out softer. I baked at the right heat, in the preheated oven, for about 35 minutes, but you know it depends on the oven.
When it was ready, I took it out, left it for about half an hour and then turned it over, powdered it, tasted it and enjoyed it.
Classic pie with apple leaves and beautiful cinnamon 800g
Now I'm retiring to cook a cake with leaves with honey and baking soda according to a non-secret recipe from my mother, and I will use the dough as a natural botox afterwards. Mix the sugar with the honey until well blended. Recipe for tender leaves with honey and baking soda for the Albinita cake.
Start assembling the cake: a sheet down, spread the cream over its entire surface. Sheets for Albinuta cake with Bee Honey, Ioasim, 500 Gr. Honey immunostimulator with cinnamon and orange peel, BioBee, Winter Bee, 130.
German Recipes, Cinnamon Rolls, Recipe. Classic apple and cinnamon sheet pie with sugar and sweetener & # 8211 quick frozen product. Medovik & # 8211 Russian cake with honey & # 8211 Pastry Workshop pastry-workshop.
Thin sheets of tender dough and lemon cream CAKE. Gingerbread with honey and cinnamon Gingerbread with honey and cinnamon. Below, you will discover the cake recipe with sheets of honey, cream and jam, both in video format and. Honey sheets for cake recipe step by step. Honey and cinnamon are a natural remedy, which is almost a universal panacea, helping to treat and cure many ailments. A blog with tasty, cheap, quick and easy recipes, culinary tips and tricks, delicious photos.
Biscuits with ginger, cinnamon and honey Blog.
Plum cake, vanilla cream and chocolate chips & # 8211 a treat that will sweeten your day!
I tried many plum cakes, but this one seemed the tastiest. I did it twice this week. I recommend you try it too. You can find the recipe in the rows below.
- 7 eggs, 160 gr grade flour
- 160 g powdered sugar, 100 ml oil
- Half a sachet of baking powder
- 1 tablespoon cocoa
- 400 ml milk, 1 sachet of vanilla pudding
- 40 gr sugar, 1 sachet of rum with rum flavor
- 250 gr butter
- Butter, breadcrumbs
- 1 sachet of cinnamon sugar
- 800 gr plums, plum jam
- 100 gr chocolate (for decoration)
Method of preparation:
We lined a tray with baking paper. Grease the paper with butter and sprinkle with breadcrumbs. Wash the plums, cut them in half, remove the seeds and place them next to each other with the cut side down. Sprinkle cinnamon sugar over them.
We prepare the dough. Separate the yolks from the whites. Beat the egg whites with 80 grams of powdered sugar until you get a firm meringue. Separately, beat the yolks with the remaining sugar.
Add to the bowl with the yolks, the oil and the wheat flour mixed with the baking powder. At the end, add the egg whites. Mix everything with a spatula or a wooden spoon to combine the ingredients.
Pour about 2/3 of the dough over the plums in the pan. In the remaining dough add 1 tablespoon of cocoa. Mix well. Pour the cocoa dough over the plain dough.Put the tray in the preheated oven at 170 degrees and bake the dough for 40 minutes.
We prepare cream. Mix vanilla pudding with 100 ml of milk. We boil the remaining milk together with the sugar. When it boils, add the pudding and mix until it thickens. We take the pudding from the fire and let it cool.
Using the mixer, beat the butter with the rum-flavored sugar until fluffy. Add cold pudding to the beaten butter and mix until you get a smooth cream.Remove the baking tray from the tray and turn it upside down. Plums should be on top. Grease it with jam, then add the pudding cream.Spread the cream evenly. Cut the chocolate into small pieces or grate it and sprinkle it over the cake. We put the cake in the fridge for a few hours, after which we can cut it and serve it. Good appetite and increase cooking!
Plums wash, cut in half and remove the seeds, Plum halves are placed in a Teflon pan with caster sugar and water and leave to soften a little (until lightly caramelized) about 5-6 minutes.
How caramelized plums they will be left to cool, about 10 minutes, we will take care of it took.
a bowl high we put butter at room temperature together with powdered sugar, mixing at first at a low stage (so as not to spread the ingredients out of the bowl), then increase the speed until we get a frothy butter cream with melted sugar.
Add the eggs one at a time, mixing them until well incorporated, following flour together with baking powder. Musli is added, but we give up the mixer and mix with a spatula from the bottom up until we get a homogeneous cake-like dough.
a round heat-resistant vessel (diam 24 cm), well greased with butter and sprinkled the bottom of the vessel with granulated sugar (enough to cover the surface), we put caramelized plums with the sauce formed, following dough which we add spoon by spoon among fruits.
vessel Thermistor is placed in the preheated oven at 180 degrees, for 40-45 minutes.
The plum cake is mushy will be served in plates with a vanilla sauce or as such, powdered with powdered sugar.
Plum and meringue cake
Although I really like to cook, I'm not a big foodie but I have some dishes that I really love.
Among them is this wonderful recipe Cake with plums and meringue, today it doesn't really matter what fruit is between the countertop and the meringue & # 8230I could still eat a whole tray by myself, today it was with plums.
I have a large tray (the size of the stove as it once was) so I used double the amount of the original recipe. If you have a normal tray, I think you can halve the quantities.
Washed and cleaned plums, I cut them in half and then slices, I put them in a pan on the fire with a little sugar (depending on how sweet you want the composition to be) and cinnamon and I left them on the fire for about 15- 20 minutes until softened. I then set them aside to cool well.
In a bowl I put the yolks with the sugar and I rubbed them until they doubled in volume and the sugar melted.
I then added the oil, milk, flour and baking powder in turn. I put the obtained dough in a tray lined with baking paper and put it in the oven for 10-15 minutes.
I beat the egg whites hard, I added the sugar and I got a glossy meringue.
I took the dough out of the oven, I put the already chilled plums on it, then the meringue and I put it back in the oven until the meringue is nicely browned and the dough is completely baked.
Probably the simplest, fastest, fluffiest and tastiest cake I've ever made, today's recipe is made from leftovers from preparing Easter dishes.
The egg whites are always the ones that give us headaches and I generally turn them into an omelet with onion tails, if I don't put them in the freezer, but today I wanted to give them another life and I made this cake.
Not even the sweetness of berries, that's exactly what it looks like. I usually have blackcurrants from my parents in the garden in the freezer. But because I needed space I took out the boxes of frozen fruit and boiled them with half a lemon and 2 tablespoons of sugar (about 800 g of fruit) thinking it would be a good sauce for a fatty steak.
Ricotta also stayed from cheese balls given by seeds, which I had at lunch on the Easter table. Basically, I turned everything in the fridge into an excellent cake.
Last but not least, Karobul, which gives a special flavor to the cake and brown sugar, turned some common ingredients into a cake that I will definitely repeat.
- 7 egg whites
- 175 g of flour
- 7 tablespoons brown sugar
- 2 tablespoons Karob (carob powder)
- a teaspoon of vanilla essence
- 1 teaspoon salt tip
The egg whites remained from the cake, and Karobul I just discovered it and I'm fascinated by its taste and flavor.
The method of preparation is extremely simple, practically the recipe being from my grandmother's egg white cake, which we all know.
Beat the egg whites with salt, then add the sugar in the rain and beat until it becomes meringue and the sugar melts completely. Don't worry, the meringue is even beaten with brown sugar. In addition, the aroma is dreamy.
Add the sifted vanilla flour together with the Karobul and mix with a spatula with wide movements, from top to bottom.
Divide the composition in two and bake 2 sheets in the large tray on the stove, lined with baking paper. Bake the sheets in the oven heated to 170 degrees, for about 20 minutes while we do not open the oven door. I have an electric oven, I use the ventilation and baking function up and down.
When ready, place on a grill and leave to cool.
The sheets are tender and fluffy and if you want, from this composition you can make 2 cakes in the cake tray. They should be in the oven for about 45 minutes. But the toothpick test shows you when they are fully cooked.
Ingredients for filling egg whites:
- 150 ml Meggle liquid cream
- 100 g ricotta
- 3 tablespoons berry jam
The filling is a momentary invention, but it has an absolutely incredible, fine and delicious taste.
Beat the cream together with 2 tablespoons of powdered sugar. At the end, add the cheese and jam and mix well.
We can make a big cake with 2 sheets and all the filling, but I chose to divide the sheets into 2 and make a higher cake.
Heat on a bain-marie and pour over the parajitura. Leave to cool for 2-3 hours, then portion.
It sweetened a little for me and didn't stay shiny, but it was chocolate from chocolate bunnies. Next time I will try a mirror glaze.
Even though we made this cake yesterday, today we enjoyed its flavor and joined Daniel's project with it. #miercureafaracarne
Of course, I invite you to try the loboda soup that was on the table today, May 1st.