Category: cake

Ingredients
For the Dough:
200 g Butter (softened)
100 g Powdered sugar (icing sugar)
1 tsp Vanilla extract
1/4 tsp Salt
260 g All-purpose flour
For the Cocoa-Flavored Dough:
6 tsp Cocoa powder
1 tsp Ground cinnamon

Step-by-Step Instructions

Step 1: Preparing the Cookie Dough
Cream the Butter and Sugar:
Start by placing the softened butter and powdered sugar in a large mixing bowl. Use a hand mixer or a whisk to beat them together until the mixture becomes light, fluffy, and smooth. This step is important because it incorporates air into the dough, which will give your cookies a soft texture.
Add the Vanilla and Salt:
Stir in the vanilla extract and a pinch of salt. The vanilla will give the dough a warm, aromatic flavor that complements the sweetness of the sugar, while the salt helps balance the flavors and brings out the richness of the butter.
Incorporate the Flour:
Gradually add the flour to the butter mixture. It’s best to sift the flour beforehand to avoid clumps. Mix the ingredients together with a spatula or your hands until the dough comes together and is smooth. The dough should be soft and slightly sticky but firm enough to hold its shape.
Step 2: Dividing the Dough
Divide the Dough:
Once the dough is combined, divide it into three equal parts. Place one part of the dough back in the bowl and set the other two aside. You will add different flavors to these portions to create the distinct twisted effect in the final cookies.
Flavor the Dough:
To one part of the dough, add 6 teaspoons of cocoa powder and 1 teaspoon of ground cinnamon. Knead the dough with your hands until the cocoa and cinnamon are evenly mixed in, giving the dough a rich brown color and a wonderful spiced aroma. For the other two portions, leave them plain (these will remain the original buttery flavor).
Step 3: Chilling the Dough
Refrigerate the Dough:
Now that you have three portions of dough, it’s important to let them rest. This will make the dough firmer and easier to work with. Place each portion in a separate bowl or wrap them individually in plastic wrap and refrigerate them for at least 30 minutes. Chilling the dough helps prevent it from spreading too much while baking and ensures that the cookies keep their shape.
Step 4: Shaping the Cookies
Roll the Dough:
After the dough has chilled, remove it from the fridge. Take out one piece at a time, as working with too much dough at once can make it difficult to shape. Roll each dough portion into small pieces—about 12 pieces per dough color. Roll each piece of dough into a small ball to start with, then gently roll them out into 21 cm long strips.
Twisting the Dough:
Take one piece of the plain dough and one piece of the cocoa dough. Place them side by side and gently press them together. Twist the two strips of dough together in opposite directions, ensuring that the dough remains intact and doesn’t break. You want a loose, but not too tight, twist.
Cutting and Shaping:
Cut the twisted dough into 7 cm long pieces. The twisted shape will give your cookies a delightful, whimsical look. Be sure to wipe your hands and utensils after each twist to prevent the cocoa powder from mixing into the white dough. This keeps the beautiful contrast between the two dough colors.
Chill Again:
Place the twisted dough pieces onto a baking sheet lined with parchment paper. Once all the cookies are shaped, return the baking sheet to the fridge for 10-15 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much during baking.
Step 5: Baking the Cookies
Preheat the Oven:
Preheat your oven to 160°C (320°F) for a fan-assisted oven or 170°C (340°F) for a conventional oven. The temperature is important to ensure the cookies bake evenly and get that nice golden edge without burning.
Bake the Cookies:
Once the oven is preheated, place the baking sheet with the chilled twisted dough in the oven. Bake for 14-16 minutes, or until the cookies are lightly golden at the edges. Keep an eye on them toward the end of the baking time to avoid over-baking, as oven temperatures can vary.
Cooling:
When the cookies are done baking, remove them from the oven and let them cool on a wire rack. This cooling process is important, as it helps the cookies set and become firm enough to handle.
Step 6: Finishing Touches
Decoration (Optional):
Once the cookies have cooled, you can decorate them with a dusting of powdered sugar, sprinkles, or even a drizzle of melted chocolate. This is optional, but it can add a festive touch to make them even more Christmas-worthy.

Ingredients:

• 2 eggs
• 100g sugar
• 10g vanilla sugar
• 4 tablespoons flour (added gradually)
• 2 tablespoons starch
• 800ml milk
• 80g butter
• 500g puff pastry biscuits

Instructions:

1. In a bowl, whisk 2 eggs, 100g sugar, and 10g vanilla sugar until well combined.
2. Gradually add 4 tablespoons of flour and 2 tablespoons of starch, continuing to mix until smooth.
3. In a saucepan, heat 800ml of milk over medium heat. After it boils, let it simmer for 1-2 minutes, stirring constantly.
4. Slowly pour the egg mixture into the hot milk while stirring continuously.
5. Add 80g of butter to the mixture and continue stirring until the cream thickens. It should not be too thick.
6. Cover an 18cm form with cling film.
7. Begin assembling the Napoleon cake by layering puff pastry biscuits and cream alternately. Start and end with the biscuits.
8. Continue layering until all the biscuits are used up.
9. Refrigerate the Napoleon cake overnight.
10. Enjoy your quick and delicious No-Bake Napoleon Cake!

5-Minute Healthy Christmas Brownies (Sugar-Free & Flour-Free)

Table of Contents

Ingredients:

 

• • 50g (1/4 cup) sugar
  • 2 eggs
  • 8g (1 tablespoon) vanilla sugar

 

• • 1/2 teaspoon salt
  • 125g (1/2 cup) yogurt
  • Zest of 1 lemon

 

• • 50ml (about 1/4 cup) sunflower oil
  • 420g (3 1/2 cups) 00 flour (or all-purpose flour)
  • 10g (2 teaspoons) baking powder

 

• • 2 apples, peeled and diced
  • 2 tablespoons sugar (for caramelizing apples)
  • 1 tablespoon jam (apricot or your choice)

 

• 1 tablespoon butter

Directions:

• Prepare the Apples:
  • • Peel and chop the apples into small cubes.

   

  • In a pan, melt 1 tablespoon of butter, then add the apples and 2 tablespoons of sugar. Cook for 5-7 minutes, until the apples soften and start to caramelize.
• Prepare the Cake Batter:
  • • Preheat the oven to 180°C (350°F).

   

  • • In a large mixing bowl, whisk together the sugar, eggs, vanilla sugar, salt, and yogurt.
    • Add the lemon zest and sunflower oil, and whisk until smooth.
    • Sift the flour and baking powder into the mixture and stir until combined.

   

• Combine the Ingredients:
  • • Gently fold the cooked apples into the batter.
    • Grease a baking pan and pour the batter into the pan, spreading it evenly.

   

  • Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Glaze the Cake:
  • • While the cake is baking, heat the jam in a small pot until it becomes liquid.

   

  • Once the cake is baked and cooled slightly, brush the top with the warm jam to add a glossy finish.
• Serve and Enjoy:
  • • Let the cake cool completely before slicing and serving.

   

Serving Suggestions:

• • Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.

 

• • Pair it with a hot cup of tea or coffee for an afternoon treat.
  • Add a sprinkle of powdered sugar on top for a decorative touch.
  • Serve with fresh berries on the side for added flavor and texture.

 

• For a special twist, add a handful of chopped nuts like almonds or walnuts to the batter.

Cooking Tips:

• • Make sure the apples are soft but not mushy to maintain texture in the cake.

 

• • Use room-temperature eggs and yogurt to help the batter mix smoothly.
  • If you prefer a lighter cake, replace half of the flour with almond flour.
  • For a more intense apple flavor, use tart apples like Granny Smith.

 

• You can replace the jam glaze with a dusting of powdered sugar for a simpler finish.

Nutritional Benefits:

• • Apples are rich in dietary fiber, which supports digestion.

 

• Yogurt provides probiotics, beneficial for gut health.
• The addition of lemon zest gives a refreshing burst of Vitamin C.

Dietary Information:

 

• This cake can be made vegetarian.
• Contains dairy and eggs.

Nutritional Facts (per serving):

 

• • Calories: 250 kcal
  • Protein: 4g
  • Carbohydrates: 38g

 

• • Fat: 10g
  • Fiber: 2g
  • Sugar: 15g

Storage:

• • Store in an airtight container at room temperature for up to 3 days.
  • You can also refrigerate the cake for up to 1 week.

 

• For longer storage, freeze the cake (without the glaze) for up to 3 months.

Why You’ll Love This Recipe:

• • This Apple Yogurt Cake is simple to make yet full of flavor.

 

• The soft, moist texture comes from the yogurt, making it a great dessert for any time of year.
• The caramelized apples add a natural sweetness that complements the cake perfectly.

Conclusion: This Apple Yogurt Cake is a comforting and easy dessert that will satisfy your sweet cravings. It’s a perfect blend of soft cake, sweet apples, and a subtle citrus twist. Whether for a family gathering or an afternoon treat, this cake is sure to impress. Serve it warm or chilled, and enjoy every bite!

Ingredients:

 

• • 4 chicken eggs
  • 100 g (⅓ cup) sour cream
  • Salt, to taste

 

• • Ground black pepper, to taste
  • 800 g (5-6 medium) potatoes, peeled and sliced
  • Some vegetable oil for frying

 

• • 700 g (1 ½ lbs) minced beef
  • 1 onion, chopped
  • 3 cloves garlic, minced

 

• • 300 g (1 ½ cups) tomatoes in their own juice
  • 150 g (1 ½ cups) hard mozzarella cheese, grated
  • 1 tsp dried ground sweet paprika

 

• Salt and pepper to taste

Directions:

• • Preheat your oven to 180°C (355°F).

 

• • Heat some vegetable oil in a pan over medium heat. Fry the sliced potatoes until lightly golden, seasoning with salt, pepper, and paprika. Set aside.
  • In another pan, heat a little vegetable oil and cook the minced beef until browned. Add the chopped onion and minced garlic, and sauté until soft and fragrant.
  • Add the tomatoes in their own juice and paprika to the beef mixture. Simmer for about 10 minutes to let the flavors combine.

 

• • In a large casserole dish, layer the cooked potatoes, followed by the beef mixture.
  • Beat the eggs and mix them with sour cream, seasoning with salt and pepper. Pour the egg mixture evenly over the casserole.
  • Sprinkle the grated mozzarella cheese over the top of the casserole.

 

• Bake in the oven for 30 minutes or until the top is golden and bubbly.

Serving Suggestions:

• • Serve with a side of steamed vegetables for a balanced meal.

 

• • Pair with a crisp green salad with lemon vinaigrette.
  • Top with fresh herbs like parsley or basil for extra flavor.
  • Serve with a slice of crusty bread to soak up the sauce.

 

Cooking Tips:

• • For extra creaminess, use a mixture of sour cream and heavy cream.
  • Make sure the potatoes are sliced thinly to cook evenly.

 

• If the top browns too quickly, cover the casserole with foil and continue baking until done.

Nutritional Benefits:

• • The combination of beef and potatoes provides a good balance of protein and carbohydrates.

 

• Mozzarella adds a rich source of calcium and protein, while tomatoes contribute vitamins like vitamin C and antioxidants.
• The use of olive oil and spices boosts the flavor without excess calories.

Dietary Information:

 

• This dish contains dairy, gluten, and eggs.
• It can be made gluten-free by using gluten-free breadcrumbs or omitting breadcrumbs altogether.

Nutritional Facts (per serving):

 

• • Calories: 450
  • Protein: 28 g
  • Carbs: 35 g

 

• • Fat: 25 g
  • Fiber: 4 g
  • Sodium: 650 mg

 

Storage:

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• To reheat, bake in the oven for 15-20 minutes or microwave for a few minutes until heated through.

Elegant Puff Pastry Roses with Chicken and Cheese

Table of Contents

Ingredients

For the Lemon Custard:

• • 2 egg yolks
  • 100 g sugar

• • 50 g corn starch or flour
  • Juice of 2 lemons
  • 300 ml milk

For the Pastry:

• • 3 eggs
  • 120 g sugar
  • Vanillin (a pinch)

• • 150 g melted butter
  • 300 g flour
  • 1 teaspoon baking powder

• Zest of 2 lemons
• Powdered sugar (for dusting)

Directions

Prepare the Lemon Custard:

1. 1. Combine Ingredients:
      • • In a saucepan, whisk together 2 egg yolks and 100 g sugar until well combined.

       

      • Add the juice of 2 lemons and 50 g of corn starch (or flour). Mix well.
      • Gradually add 300 ml of milk, whisking continuously to avoid lumps.

1. 1. Cook the Custard:
      • Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
      • Once thickened, remove from heat and let the custard cool completely.

Prepare the Pastry:

3. 3. Mix Wet Ingredients:
      • In a large bowl, beat 3 eggs and 120 g sugar until light and fluffy.
      • Add a pinch of vanillin, 150 g of melted butter, and the zest of 2 lemons. Mix well.

3. 3. Combine Dry Ingredients:
      • In a separate bowl, combine 300 g flour and 1 teaspoon baking powder.
      • Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

3. 3. Assemble the Pastry:
      • • Preheat your oven to 190°C (375°F).
        • Grease and flour a baking dish.
        • Pour half of the pastry dough into the prepared dish and spread evenly.

       

      • Pour the cooled lemon custard over the dough, spreading it out evenly.
      • Top with the remaining pastry dough, spreading it carefully to cover the custard.

 

3. Bake:
   • Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the pastry comes out clean.
4. Cool and Serve:
   • • Allow the pastry to cool completely.

    

   • Dust with powdered sugar before serving.

Serving Suggestions

This Lemon Custard Pastry is perfect for serving as a dessert or a sweet treat with tea or coffee. It’s also a great addition to any festive table.

Cooking Tips

• Ensure the custard is completely cool before spreading it over the pastry dough to prevent it from mixing with the dough.
• You can adjust the sweetness of the custard and pastry according to your taste by adding more or less sugar.

Nutritional Benefits

This dessert provides a delightful balance of flavors with the tanginess of lemons and the richness of eggs and butter. It’s a perfect treat to enjoy in moderation.

 

Dietary Information

• Vegetarian: Yes
• Gluten-Free: No (contains flour)

Storage Tips

Store any leftover pastry in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or slightly warmed.

 

Why You’ll Love This Recipe

This Lemon Custard Pastry is a delightful blend of tangy and sweet flavors, with a creamy custard filling and a buttery, melt-in-your-mouth pastry. It’s a perfect dessert to impress your family and friends.

Conclusion

Thank you for trying out our Lemon Custard Pastry recipe! We hope you enjoyed this sweet and tangy treat. If you liked this recipe, please subscribe to our website, share it with your friends, and leave a comment or question

List of ingredients:

2 big eggs

200 milliliters of kefir

180 grams of flour

7 grams of baking powder

2 big potatoes

1 leek stalk

100 grams of diced ham 100 grams of grated hard mozzarella cheese

A lot of new dill

Add salt and pepper according to your preference.

Directions:

Before baking: Heat your oven to 180°C (350°F). Grease a rectangular baking dish or cover it with parchment paper.

Prepare the dough:

In a big bowl, mix the eggs and kefir well.

Put the flour and baking powder through a sieve into the egg mixture and mix well until the dough is smooth.

Get the vegetables and ham ready:

Peel and shred the potatoes. Cut the leek into thin slices.

In another bowl, mix the grated potatoes, sliced leeks, and chopped ham. Season with salt and pepper according to your preference.

Mix the ingredients together.

Mix the potato mixture into the batter well so that all the ingredients are evenly spread.

Put the cake together.

Pour the mix into the baking dish that has been prepared. Distribute evenly.

Put grated mozzarella cheese on top.

Cook in the oven for around 40 to 45 minutes until the top is golden and crispy.

Add a decoration and serve: Take out of the oven and allow to cool a bit. Sprinkle with freshly cut dill.

Cut the food into square pieces and serve it while it’s still hot.