We are searching data for your request:
I separated the egg whites from the yolks.
I beat the egg whites with the salt powder and vanilla sugar until they became a hard foam.
I beat the yolks well with the sugar until they became cream.
I incorporated the egg whites into the yolk cream, mixing lightly with a spatula.
I added baking powder dissolved in vinegar and breadcrumbs.
I mixed with the mixer and incorporated all the flour.
I stopped in a bowl 3-4 tablespoons of the composition and mixed the rest with raisins and put it in the tray on baking paper.
Over the composition in the bowl I put 1 teaspoon of cocoa and mixed well.
I poured it along the middle of the composition from the tray and I lightly mixed it in the composition with a stick for skewers (or toothpicks).
I put the cake in the preheated oven, on low to medium heat. I left the tray in the oven for 25 minutes without opening the door.
I then took the cake out of the tray, removed the baking paper from the edges and powdered it with sugar.
It is delicious and very easy to prepare.
Fluffy cake with fragrant raisins! The best dessert for the little ones' package!
Mix the raisins with the rum essence. Whisk the egg whites with a pinch of salt.
Gradually add the sugar and mix continuously until it dissolves completely.
Mix the yolks for a minute with vanilla, melted butter and grated lemon peel.
Over the yolk composition, add the beaten egg whites and mix lightly.
Gradually add flour + baking powder and mix, from bottom to top, until completely incorporated.
Add the raisins and mix lightly.
The obtained composition is poured into a tray lined with baking paper.
Put the tray in the preheated oven at 180C for a maximum of 20 minutes. The toothpick test is done.
Allow to cool completely, powder with vanilla flour and portion.
A very easy cake to prepare, but a little more unconventional, try this delicious cake with raisins and almonds - a delight for the taste buds!
Ingredients (for 2 cakes)
16 tablespoons oil
300 g sugar
1 cup cold water
1 sachet of vanilla sugar
16 tablespoons flour
1 sachet of ammonium for cakes
Juice and peel from & frac12 lăm & acircie
300 g raisins
300 g almonds
Method of preparation
Mix the 10 yolks with 16 tablespoons of oil.
Separately, in another larger bowl, whisk the egg whites with the sugar. Add the vanilla sugar and, gradually, the cup of cold water. This is to help melt the sugar and make the dough fluffier.
Then, pour the egg yolk composition and beat it further, adding the flour gradually.
Finally, add ammonium to the cakes. It is extinguished beforehand in a cup, with the juice of half a lemon, then the dough is placed, followed by the grated lemon peel.
Add three teaspoons of cocoa powder to this mixture and mix a little more.
If you want a simpler cake, you can add less cocoa and, instead of raisins and almonds, you can opt for pieces of ripe nuts.
Grease with oil and cover the cake forms with flour and put half of the above composition in both forms.
After this first layer, add the slightly fried almonds and raisins.
Add the rest of the composition over almonds and raisins.
Put in the preheated oven and leave for about 40 minutes.
Mix together the egg yolk and powdered sugar for 5 minutes. Add grated citrus peel, vanilla essence.
Add, one by one, continuing to mix: liquid cream (35% fat), melted but not very hot butter, the mixture of flour, salt and baking powder.
After you have added the flour, continue to mix just enough to mix. Do not overdo it, so as not to encourage the formation of gluten. Near the end, add the sliced candied lemon, stirring with a spatula.
Melt 30 g butter and use it to grease the shape with a brush. Insist on the edges. Put the form in the freezer or refrigerator for 3-4 minutes. Remove the form from the cold and powder it with flour. Turn the form over so that you remove the excess flour, then pour the cake composition inside.
Bake the cake in two stages: 190 degrees - for 15 minutes to help it rise, then lower the temperature to 160 degrees and bake for another 30 minutes (check baking, you may need more time, depending on the oven).
Remove the cake from the mold and leave it to cool. The cake is much better cold, especially when it is very fragrant. You can put slices of candied citrus on top. The check can be kept, covered, at room temperature for 5-7 days.
3 cups flour (normal cup of tea), - 2 cups sugar, - 2 cups mineral water, - 3/4 cup oil, - 1 1/2 sachets of baking powder, - 1 tablespoon vanilla essence or 2 sachets of sugar vanilla, - 2-3 tablespoons of cocoa, - rum essence, - 100 g of raisins
Difficulty: low | Time: 1h
Whisk the egg whites. When the foam is strong enough, add the sugar and continue beating until the sugar is incorporated. Add the essences, grated lemon peel, yolks one by one and raisins.
Bake the powder with lemon juice.
Gradually add flour and at the end, baking powder.
Pour half of the composition into a cake. The other half is mixed with cocoa and poured into the tray. Mix a little on top with the tail of a fork, for a more beautiful appearance of the cake.
Leave it in the oven for about half an hour.
Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a
We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons
1 glass of kefir, 6-7 tablespoons of sugar, 3 tablespoons of cocoa, 4 tablespoons of oil, 1 sachet of baking powder, 1 sachet of vanilla sugar, 4-5 tablespoons of flour, 2 eggs, a handful of raisins, a handful of almonds or walnuts.
Method of preparation
In a bowl beat eggs with sugar,
later add the kefir, baking powder and vanilla sugar.
Beat the ingredients well, then add the cocoa powder and flour.
Mix until you get a homogeneous mass (without cocolase). Incorporate the oil and add the scalded raisins in time.
The obtained composition is poured in a form lined with baking paper or in a silicone one. At the end we sprinkled with almonds.
Bake the cake in the preheated oven at 180 degrees C, check if it is baked with a toothpick.
Method of preparation
Beat the egg whites with the sugar until a foam is obtained. Separately, mix the yolks with the oil. Mix the two compositions, add flour (add baking powder to the flour). Interfere. Sprinkle with grated lemon peel and cocoa.
Preheat the oven. Pour into a heat-resistant tray, cake form, 75% of the composition, in the rest add raisins and cocoa, as desired, and rub the composition well, then add to the tray, over the other.
Keep on moderate heat for about 30-40 minutes.
Separate the eggs, beat the egg whites with a pinch of salt and set them aside. Butter, from the temperature
In a bowl, mix the flour, sifted cocoa (not to remain lumpy) and baking powder. Separated,
You have the freedom to pay in installments, you benefit from the promotions of the day, the openness. Find this Pin and more on Recipes by Simona Alexiu. Preparation time: 1 hour and 20 minutes (low complexity). The best dessert for the little ones' package! It's been a while since I put the last chocolate cake on the site.
Although it has no cream, and is made simple, this guguluf. Last week, I was talking to Codruta about cake recipes, while tasting from her wonderful cake with baked pumpkin and spices, with an authentic taste of. Recipes & rsaquo Oldcookingbook Cakes. A cake with raisins very light, airy and fragrant, perfect to be served with tea. It is especially delicious as soon as it is prepared, both a. Recipe with video instructions: Kick your chocolatey, fluffy mousse parfait up a notch with creamy liqueur. Because I found cheap cake trays to buy, this recipe made a natural place in my mind. Here are the ingredients for two cakes: O. Try a quick and easy cake recipe with cocoa, raisins and almonds. It is a very tasty cake and can be served with various jams and sauces. Check with honey, raisins, nuts and almonds.
The cake with leaves, meringue and chocolate is an extraordinarily good cake like all walnut cakes.