Traditional recipes

Fresh cake

Fresh cake

A simple cake without too much work and made in a hurry for my boyfriend's birthday.

  • 500g popular biscuits
  • 2 l milk
  • 2budinci cocoa
  • 2 vanilla puddings
  • 2 bananas
  • 2kiwi
  • 1/2 kg of strawberries
  • 250ml fresh
  • chocolate for garnish
  • kettle coffee to soften biscuits

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Fresh Cake:

Put 2 layers of biscuits in a yenna tray, I thought that one layer is too little but one works and sprinkle with coffee made from a kettle in 200ml of water 3 teaspoons of coffee and a teaspoon of sugar.

Separately, make the cocoa pudding as it says on the package and put it hot over the biscuits and cut the bananas into slices and place them over the pudding.

We put another layer of biscuits and sprinkle them with coffee and we put vanilla pudding, I realized that my tray is not so high and I put only a sachet of pudding and I cut kiwi and sliced ​​strawberries and I have them put over the vanilla pudding.

Add the last layer of biscuits. Put a layer of whipped cream and grate a chocolate over and garnish with strawberries.

Tips sites

1

in the vanilla pudding we can add a few teaspoons of coconut flakes

2

in the vanilla pudding we can also put a little rum essence


Fluffy cake with cottage cheese & # 8211 a delight

This dessert is made quickly and is extremely good-looking. It takes a few ingredients. If you like fruit in the cake, you can add fearlessly. Either put them in the dough and you will get a fluffy sponge cake with fruit. Either you can add pieces of fresh fruit to the cream cheese. The result will be colorful and fragrant!

Do you like cakes with cottage cheese? Are you tempted to try this fluffy cheesecake recipe?

About Author

Always optimistic and with a smile on his face! Passionate about reading, culture, health, trips! I love to cook and invent all kinds of recipes, I'd rather read a book than watch TV, I'd rather walk than drive, I'd rather smile than be sad! The quote that makes me smile every morning “Life is full of beauty. Notice it. Notice the bumble bee, the small child, and the smiling face. Smell the rain, and feel the wind. Live your life to the fullest potential, and fight for your dreams. ” Ashley Smith


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Carpathia by Irina Georgescu. Photo by Interlink Books

APRIS CAKE

3 eggs, separated
3/4 cup (150 g) sugar
1/4 cup (60 mL) olive oil or canola oil, plus extra for greasing
1/4 cup (60 g) plain yogurt
1 tsp (5 mL) vanilla extract
Leap
1 1/4 cup (150 g) all-purpose flour
1 tsp (5 mL) baking powder
4-5 fresh apricots, halved
Icing sugar, for dusting

Step 1

Preheat the oven to 350 ° F (180 ° C). Grease and line a deep 11 by 9 inch (30 by 23 cm) baking pan. Whisk the egg whites until they form soft peaks and set aside. Beat the yolks with the sugar then add the oil, yogurt, vanilla extract and a pinch of salt, stirring well to emulsify. Add the flour and baking powder then gently fold into the egg whites.

Step 2

Pour the cake batter into the pan, then arrange the apricot halves on top, cut-side up. Bake for 30 minutes or until the cake is firm to the touch. Leave to cool in the pan, then dust with icing sugar and cut into long rectangular slices to serve.

Recipes from Carpathia: Food from the Heart of Romania by Irina Georgescu, published by Interlink Books, copyright © Irina Georgescu, 2020. Reprinted with permission of the publisher.


23 traditional TV cake recipes

This recipe is old and delicious. Preparation: This cake is from the recipe book. Prepare the 2 sheets: in a bowl put the egg, milk, oil, sugar, cocoa, essence and ammonia quenched with a few drops of lemon. Recipe from Nicoleta Dragomir. This Pin was discovered by adela olga pop. Discover (and save!) Your own Pins on Pinterest. It is an indispensable cake from. Melt the chocolate in a bain-marie and pour over the cake.

Spread quickly with a spatula in an even layer. Subscribe to the newsletter and you will receive tips and recipes by e-mail. You can play in combinations, make 1 countertop. Dessert TV cake recipe. A recipe as simple as possible, even housewives & beginners & rdquo can prepare it. And the ingredients used are always found in a kitchen. Spor tried the cake because. TV cake & # 8211 combination of three flavors in one cake: sweet, bitter and sour.

And the slightly icing chocolate icing will.


Shockingly Simple! A Delicious Limoncello Recipe

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36 best turkish cuisine images in 2020

This yogurt and apricot cake is the kind of slightly moist cake that looks more. Three citrus cake with sour cream & # 8211 citrus in three colors, a fluffy, moist texture and a delicious icing and. Turkish recipe for salted cheese pie. Mini Eclairs Cake Recipes, Healthy Recipes, Pastries. Tutti Frutti Cake Recipes, Dessert Recipes, Recipes, Sweets, Desserts, Tarts. And if it's the end of the month, then it is. Turkish green bean food. Sweet corn or corn cake (8). Homemade shit with roses & # 8211 step by step recipe of Turkish lokum, 100% natural. Be careful, if the weather is wet, the shit needs more time to fade! Strawberry shortcake with flower decoration made of tender dough. Turkish cake is one of the most delicious Turkish desserts, it has a moist texture, well soaked.

Thanks to the Baileys liqueur, the cake has an aroma and a. I prefer to give up the cake and go to the sauna without any. There are two types of saunas: the wet one, in Turkish style, and the dry one, kind. Recipes types & rsaquo Grandma's shelves desserts. It is ideal for puddings, semolina dumplings, cakes, milk and semolina pies, and rolls.

You can try Turkish cuisine both in big cities and in rural areas.


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Cake with orange icing & # 8211 Fresh super fresh recipe. A real delicacy

This is a very simple recipe. It will only take you 40 minutes. The cake consists of a fluffy top covered with a delicious topping made of orange juice.

Countertop ingredients:

  • 400 g flour
  • 280 g old
  • 100 g coconut flakes
  • 4 tablespoons oil
  • a sachet of baking powder
  • a pinch of salt

Ingredients for topping:

  • 100 g of sugar
  • 350 ml fresh orange juice (you can use purchased juice, or, recommended, the juice of 5 & # 8211 6 oranges)

Countertop preparation method:

In a bowl, mix the coconut, flour with baking powder and salt. We will mix until all the ingredients are incorporated. We will add over the milk and oil, stirring constantly until smooth.

We will prepare a tray, lined with baking paper over which we will pour the composition from the bowl. We will add the tray to the oven, for baking for 35 minutes.

Toping preparation method:

In a pot we will add the sugar and orange juice. We will boil the composition and boil it until it is reduced by half.

Toping preparation method:

When the top is ready, we will take it out of the oven and pour it over the orange topping. The cake is ready! We will put the cake in the fridge to cool.

To avoid monotony, decorate the topping with some forms of chocolate, whipped cream, fruit or anything else you have at hand. Good appetite!


Fresh Cake - Recipes

"Caramel cream pastry"

This recipe was given to me by a friend from Transylvania. It's quite a long recipe with a lot of potential pitfalls, so you should make it long before you want to serve it. There is also quite a lot of kneading and beat and stirring involved, so it doesn't hurt the have some help (either another pair of hands or a mixer). It often tastes better the next day when the filling has softened the pastry sheets.

If you have a small oven or a small baking tray then you’ll probably end up with a lot of trimmings. Don't throw these away roll them up in a ball together, roll them out to about a 5mm thickness and cut into rounds with a cookie cutter. The resulting biscuits are a little dry, but are great for dunking in tea.

Ingredients
For the dough:
500g of plain flour
60g of butter
3 tablespoons of honey
150g of caster sugar
1 teaspoon of baking soda
2 tablespoons of milk
Zest of half a lemon
2 fresh eggs

For the cream filling:
One cup of caster sugar
80ml of black coffee
1/2 cup of milk
2 tablespoons of flour
250g of butter
100g of icing sugar
1/2 teaspoon of vanilla essence

Method
For the sheets:
1. Preheat the oven to about 180C. Line a large deep baking tray with baking parchment.
2. Put the honey, butter, and sugar into a pan and very gently heat, stirring frequently, until the butter has melted and the sugar has dissolved. Take it off the heat.
3. Dissolve the baking soda in the two tablespoons of milk.
4. Sieve the 500g of plain flour into a large mixing bowl (or do it on the work surface if you prefer) and add the butter / sugar / honey mixture, the milk / bicarb solution, and the two eggs. Sprinkle on the lemon zest and mix until it all comes together into a ball.
5. Turn the ball out onto a floured work surface and knead for a good few minutes until the dough becomes smooth and a little shiny and slightly elastic (it’ll probably require about 5-6 minutes of kneading).
6. Divide the dough into four equal pieces and roll them out until they are about 1mm thick
7. Lay the first sheet in the baking tray and trim off any overhanging pieces.
8. Put the tray in the oven and bake until the pastry sheet is golden brown (probably around 10 minutes but keep an eye on them as they can burn quickly).
9. While the first sheet is baking, roll out the second sheet.
10. Remove the first sheet and put to one side to cool. Then put the second sheet in the oven.
11. Repeat stages 7-10 until all four sheets are baked.

For the filling:
1. Put the sugar into a pan and heat on a medium heat until it liquefies and starts to caramelize, being careful not to burn it or it will taste bitter.
2. Once it has liquefied, pour in the coffee slowly, stirring constantly, until well mixed and take it off the heat.
3. Separately, mix the milk and the flour in a cup and slowly add, stirring constantly, to the sugar mixture and keep stirring until it is well combined and thickened somewhat.
4. In another bowl, beat the butter and the icing sugar together, and then add the vanilla essence.
5. Bit by bit, add the caramel mixture to the butter mixture, stirring vigorously until it has all been combined.

Assembly:
Layer the cake with three layers of the caramel cream between the pastry sheets and allow to rest for at least a couple of hours, preferably overnight. It can then be topped with a layer of whipped creams flecked with grated chocolate or walnut, or a dusting of cocoa - whatever you prefer. The cake is usually cut into small rectangles, each about 15mm x 40mm.


Cake & # 8222Vişinica & # 8221

1. For the top, whisk the egg whites hard, add the sugar and beat well until melted. Cut the walnut into small pieces and add to the top. Put baking paper in the tray and pour the composition, which is put in the preheated oven over medium heat for about 45 minutes. Leave to cool until the cream is ready.

2. For the cream, rub the yolks with the sugar, cocoa and flour, add the milk and put it on the steam bath until it thickens. Leave to cool for 15 minutes. Separately, rub the margarine until it is frothy, then add the warm cream, little by little, and mix well. At the end, add the finely chopped cherries drained of juice. Leave the cream to cool for about 30 minutes.

3. For assembly, place the meringue sheet, cream and then garnish with whole cherries and whipped cream (obtained by vigorously mixing the whipped cream with vanilla sugar).

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Video: making various fresh cream cake chocolate, black forest cake, strawberry - korean street food (December 2021).