Category: cake

  • Deep Dark Secret Chocolate Cake: A Decadent Dessert with a Surprise Ingredient

    Deep Dark Secret Chocolate Cake: A Decadent Dessert with a Surprise Ingredient

    Deep Dark Secret Chocolate Cake: A Decadent Dessert with a Surprise Ingredient

    Table of Contents

    Ingredients for Deep Dark Secret Chocolate Cake:

    1 3/4 cups all-purpose flour
    1 1/2 cups granulated sugar
    3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
    2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    2 large eggs
    1 cup whole milk
    1/2 cup vegetable oil
    2 teaspoons vanilla extract
    1 cup hot coffee (or hot water)
    1 cup mayonnaise (this is the secret ingredient!)
    For the Chocolate Frosting:
    1/2 cup unsalted butter, softened
    2/3 cup unsweetened cocoa powder
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    INSTRUCTIONS:

    Preparing the Cake Batter:
    Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
    Mix Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine, ensuring that all the dry ingredients are evenly distributed.
    Add Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
    Incorporate the Secret Ingredient: Stir in the mayonnaise, which adds incredible moisture and richness to the cake without altering the flavor. The mayonnaise is the “deep dark secret” that makes this chocolate cake stand out.
    Add Hot Coffee: Gradually stir in the hot coffee (or hot water) into the batter. The batter will be thin, but this is what gives the cake its super moist texture.
    Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
    Making the Chocolate Frosting:
    Cream the Butter: In a medium mixing bowl, beat the softened butter until creamy and smooth.
    Add Cocoa Powder: Gradually add the unsweetened cocoa powder to the butter, beating until well combined.
    Incorporate Powdered Sugar and Milk: Alternately add the powdered sugar and milk to the butter mixture, beating on low speed until fully combined. Continue to beat on medium speed until the frosting is smooth and fluffy.
    Add Vanilla Extract: Stir in the vanilla extract to enhance the flavor of the frosting.
    Assembling the Deep Dark Secret Chocolate Cake:
    Frost the First Layer: Place one cake layer on a serving plate. Spread a generous amount of chocolate frosting over the top.
    Add the Second Layer: Place the second cake layer on top of the first, aligning it carefully. Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.
    Decorate: If desired, you can garnish the cake with chocolate shavings, sprinkles, or fresh berries for an extra touch of elegance.
    Serving and Enjoying:
    This Deep Dark Secret Chocolate Cake is best served at room temperature to allow the flavors to fully develop. The cake is incredibly moist, with a rich chocolate taste that is complemented by the smooth, creamy frosting. It’s the perfect dessert for chocolate lovers, and the secret ingredient ensures that it stays moist for days, if it lasts that long!
  • Irresistible Summer Peach Cake

    Irresistible Summer Peach Cake

    Irresistible Summer Peach Cake

    Table of Contents

    Ingredients

    For the Cake:

    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream, at room temperature
    • 1/4 cup whole milk, at room temperature
    • 3-4 large ripe peaches, peeled, pitted, and thinly sliced

    For the Topping:

    • 1/4 cup unsalted butter, melted
    • 1/3 cup brown sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 tablespoon cornstarch (optional, for thickening)

    Instructions

    Step 1: Prepare the Peaches

    1. Peel and Slice:
      • Peel the peaches and remove the pits. Slice them thinly and set aside.
    2. Optional Thickening:
      • If your peaches are very juicy, you can toss the slices with 1 tablespoon of cornstarch to help thicken their juices while baking.

    Step 2: Prepare the Cake Batter

    1. Preheat Oven:
      • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a round cake pan and line the bottom with parchment paper.
    2. Mix Dry Ingredients:
      • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. Cream Butter and Sugars:
      • In a large mixing bowl, using an electric mixer, cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
    4. Add Eggs and Vanilla:
      • Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
    5. Add Sour Cream and Milk:
      • Mix in the sour cream until smooth. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.

        Step 3: Assemble the Cake

        1. Layer the Batter and Peaches:
          • Spread half of the cake batter evenly in the prepared pan. Arrange half of the peach slices over the batter. Spread the remaining batter on top, smoothing it out with a spatula. Arrange the remaining peach slices on top in a decorative pattern.

        Step 4: Prepare the Topping

        1. Mix Topping Ingredients:
          • In a small bowl, combine the melted butter, brown sugar, cinnamon, and nutmeg. Stir until well mixed.
        2. Add Topping to Cake:
          • Drizzle the topping mixture evenly over the peaches on top of the cake.

        Step 5: Bake the Cake

        1. Bake:
          • Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
        2. Cool:
          • Allow the cake to cool in the pan for about 15 minutes, then remove the sides of the springform pan (if using) and let it cool completely on a wire rack.

        Step 6: Serve

        1. Slice and Enjoy:
          • Once cooled, slice the cake and serve. It’s delicious on its own, but you can also top it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

        Tips and Variations

        • Peach Preparation:
          • To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to an ice bath. The skins should slip off easily.
        • Substitute Fruits:
          • This recipe works well with other summer fruits like nectarines, plums, or a mix of berries.
        • Storing the Cake:
          • Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
        • Make Ahead:
          • This cake can be made a day in advance. The flavors meld beautifully as it sits.

            Conclusion

            This Irresistible Summer Peach Cake is a perfect way to celebrate the flavors of the season. With its moist and tender crumb, sweet and juicy peaches, and a delightful topping, it’s sure to be a hit at any gathering. Enjoy this delicious treat with family and friends, and savor the taste of summer!

  • Supangle Recipe

    Supangle Recipe

    Supangle Recipe

    Table of Contents

    INGREDIENTS 

    1 litre of milk

    1 cup of flour
    1 cup of sugar
    125 g butter or margarine
    1 pack of vanilla
    For Supanglesi;
    2.5 cups of milk
    3 tablespoons of sugar
    3 heaped spoons of flour
    2 tablespoons of kakako
    1 egg yolk
    60 grams of dark chocolate
    1 tea glass of cold water

    PREPARATION

    1. How To Make Chicken Breast Recipe With Supangle In 10 Minutes;
    2. Let’s add the butter to a suitable saucepan and melt it. Let’s add flour to it and fry it until the smell of flour comes out.
    3. Let’s add the milk on it and heat it. After the milk warms up, add the sugar and let’s cook until it boils and thickens. After turning off the heat, add vanilla and mix.
    4. Let’s add the dessert to the mould and let it cool.
    5. Add milk, sugar, flour, cocoa and egg yolk to a suitable saucepan and mix. Let’s cook over medium heat, stirring constantly, boiling and until it thickens. Let’s add chocolate to it and melt it. Let’s add the cold water last and mix it.
    6. Let’s beat it with the blender until it gets a smooth consistency.
    7. Let’s pour the pudding over the chicken breast dessert and fix it.
     You can decorate and serve it as you wish.
  • 5-Minute Homemade Dessert: No Baking Required!

    5-Minute Homemade Dessert: No Baking Required!

    5-Minute Homemade Dessert: No Baking Required!

    Table of Contents

    Ingredients

    For the Coffee Soak:

    • 1 cup (240 ml) hot water
    • 1 teaspoon coffee
    • 100 g (3.5 oz) Savoyard biscuits (Ladyfingers)

    For the Orange Cream:

    • Juice of 2 oranges
    • 1 egg yolk
    • 2 tablespoons vanilla sugar
    • 15 g (0.5 oz) corn starch

    For the Base Cream:

    • 300 ml (10 fl oz) fresh cow’s milk
    • Zest of 1 lemon
    • 2 egg yolks
    • 50 g (1.8 oz) sugar
    • 20 g (0.7 oz) corn starch
    • Juice of 1 lemon
    • 100 g (3.5 oz) condensed milk
    • 150 ml (5 fl oz) pastry cream

    For Decoration:

    • Cinnamon, cocoa powder, or grated chocolate

    Method of Preparation

    1. Prepare the Coffee Soak:

    Start by preparing the coffee soak for the biscuits. In a medium-sized glass or bowl, dissolve 1 teaspoon of coffee in 1 cup (240 ml) of hot water. Stir well until the coffee is fully dissolved. Set this mixture aside to cool slightly while you prepare the creams.

    2. Make the Orange Cream:

    Begin by extracting the juice from 2 oranges. Strain the juice to remove any pulp or seeds, then pour it into a small saucepan. Add 1 egg yolk, 2 tablespoons of vanilla sugar, and 15 g of corn starch to the orange juice. Whisk the mixture until it’s smooth and well combined.

    Place the saucepan on the stove over medium heat, stirring constantly to prevent the mixture from curdling. Continue cooking until the cream thickens, which should take about 5 minutes. Once thickened, remove the saucepan from the heat and transfer the orange cream to a bowl. Cover the bowl with cling film, pressing it directly onto the surface of the cream to prevent a skin from forming. Allow the cream to cool completely before using.

    3. Prepare the Base Cream:

    For the base cream, pour 300 ml of fresh cow’s milk into a medium saucepan. Grate the zest of one lemon directly into the milk, then add 2 tablespoons of vanilla sugar. Stir the mixture to combine and place the saucepan on the stove over medium heat. Bring the milk to a gentle boil, then remove it from the heat and strain to remove the lemon zest.

    In a separate bowl, whisk together 2 egg yolks and 50 g of sugar until pale and creamy. Add 20 g of corn starch to the egg mixture and whisk until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.

    Return the mixture to the saucepan and place it back on the stove. Cook over medium heat, stirring continuously, until the cream thickens. This should take about 5 minutes. Once thickened, remove the saucepan from the heat and pour the base cream into a bowl. Cover with cling film, pressing it directly onto the surface, and let it cool completely.

    4. Prepare the Lemon Condensed Milk Mixture:

    Squeeze the juice from one lemon and strain it to remove any seeds or pulp. Pour the lemon juice into a mixing bowl and add 100 g of condensed milk. Using a hand mixer, beat the mixture until it thickens slightly.

    Add 150 ml of pastry cream to the lemon and condensed milk mixture, and beat until the mixture is smooth and uniform. Once the base cream has cooled, beat it for 1-2 minutes to smooth it out, then gradually fold it into the lemon mixture, stirring after each addition until fully combined.

    5. Assemble the Dessert:

    Lay a large piece of cling film on your work surface. One by one, dip each Savoyard biscuit in the coffee soak, ensuring they are evenly moistened but not soggy. Arrange the soaked biscuits in a single layer on the cling film.

    Spread half of the prepared buttercream evenly over the biscuits. Next, add the cooled orange cream on one side of the biscuit layer, then carefully roll the dessert into a log shape using the cling film to help guide and tighten the roll. Wrap the rolled dessert in the cling film and refrigerate for at least an hour to allow it to set and firm up.

    6. Serve the Dessert:

    Once the dessert has set, remove it from the refrigerator and carefully unwrap the cling film. Place the dessert roll on a serving platter. Use the remaining buttercream to cover the outside of the roll, smoothing it with a spatula.

    For the finishing touch, dust the top of the dessert with cinnamon, cocoa powder, or grated chocolate, depending on your preference. Slice the dessert into portions and serve immediately.

    Nutrition Information

    • Servings: 6-8
    • Calories per serving: Approx. 260 kcal
    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 90mg
    • Sodium: 60mg
    • Carbohydrates: 34g
    • Dietary Fiber: 1g
    • Sugars: 25g
    • Protein: 4g

      Conclusion

      This 5-minute homemade dessert is a fantastic way to impress your guests or treat yourself to something sweet without spending hours in the kitchen. The refreshing orange and lemon creams, combined with the richness of coffee-soaked biscuits and a velvety buttercream, make this dessert truly unforgettable. Whether you’re in a hurry or simply looking for an easy no-bake dessert, this recipe is sure to become a favorite in your repertoire. Enjoy every delightful bite!

  • Grandma’s Vanilla Pudding Cake

    Grandma’s Vanilla Pudding Cake

    Grandma’s Vanilla Pudding Cake

    Table of Contents

    Grandma’s Vanilla Pudding Cake is a delightful and simple dessert that promises a fluffy and moist texture. This recipe uses vanilla pudding powder instead of flour, resulting in a unique and delicious cake that’s perfect for any occasion. Follow these steps to recreate this timeless family favorite.

     

    Ingredients

    1 cup (200 ml) oil

    1 cup sugar

    4 whole eggs

    4 packets vanilla pudding powder (chocolate or vanilla)

    3 packets vanilla sugar

    1 teaspoon baking powder

    Nutrition Information

    Servings: 8

    Calories: 350 per serving

    Preparation Time

    Preparation time: 15 minutes

    Cooking time: 50 minutes

    Total time: 1 hour 5 minutes

    Instructions

    Preparing the Batter

    Beat Eggs and Sugar: In a large mixing bowl, beat the 4 whole eggs with 1 cup of sugar until the mixture becomes frothy and light. This step is crucial for achieving a fluffy cake texture.

    Incorporate Oil: Gradually add 1 cup of oil to the egg mixture, a spoonful at a time, while continuing to mix. This helps to ensure that the oil is well incorporated and the batter remains smooth.

    Add Remaining Ingredients: Add the 4 packets of vanilla pudding powder, 3 packets of vanilla sugar, and 1 teaspoon of baking powder to the mixture. Continue mixing with the mixer until all ingredients are well combined and the batter is smooth.

    Baking the Cake

    Prepare the Loaf Tin: Preheat your oven to 180°C (350°F) with top and bottom heat. Grease a loaf tin with butter or oil and lightly dust with flour to prevent sticking.

    Pour the Batter: Pour the prepared batter into the loaf tin, spreading it out evenly with a spatula.

    Bake: Place the loaf tin in the preheated oven and bake for about 50 minutes. Check for doneness by inserting a toothpick or skewer into the center of the cake; it should come out clean when the cake is fully baked.Finishing the Cake

    Cool: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

    Serving

    Slice and Serve: Once cooled, slice the Vanilla Pudding Cake and serve. Enjoy the moist and fluffy texture with a hint of vanilla sweetness.

    Tips for Success

    Foamy Eggs: Beating the eggs with the sugar until they form a foam is a crucial step. It gives the cake its light and fluffy texture.

    Oil Instead of Butter: Using oil instead of butter makes the cake particularly moist and helps it stay fresh for longer.

    Baking Powder: Even if the recipe calls for just a teaspoon of baking powder, it is crucial for the cake to rise properly and achieve the desired fluffiness.

    This Vanilla Pudding Cake is a testament to the simplicity and deliciousness of grandma’s recipes. Perfect for family gatherings or as a delightful treat, this cake is sure to bring smiles to everyone who tries it. Enjoy!

  • Crispy Sesame Banana Cookies

    Crispy Sesame Banana Cookies

    Crispy Sesame Banana Cookies

    Table of Contents

    These Crispy Sesame Banana Cookies are a delightful treat made with just two main ingredients: ripe bananas and sesame seeds. Free from sugar, flour, eggs, and milk, these cookies are not only delicious but also healthy. Perfect for a quick snack or a guilt-free dessert, these cookies can be garnished with sugar-free dark chocolate for an extra touch of indulgence.

     

    Ingredients

    2 ripe bananas

    2 1/2 cups sesame seeds

    Sugar-free dark chocolate for garnish (optional)

    Nutrition Information

    Servings: 12 cookies

    Calories: 100 per cookie

    Preparation Time

    Preparation time: 10 minutes

    Cooking time: 20 minutes

    Total time: 30 minutes

    Instructions

    Preparing the Banana Mixture

    Peel and Puree the Bananas: Start by peeling the bananas and cutting them into pieces. Place them in a food processor and blend until smooth. If you don’t have a food processor, you can use a blender to puree the bananas. Transfer the pureed bananas to a mixing bowl.

    Add Sesame Seeds: Gradually add 2 1/2 cups of sesame seeds to the pureed banana, mixing thoroughly after each addition using a spatula. The mixture should have a thick consistency once all the sesame seeds are incorporated.

    Forming the Cookies

    Prepare Baking Sheet: Line a baking sheet with parchment paper. Place a cookie cutter on the parchment paper and fill it with the banana mixture, about 1/4 inch thick. Flatten the top using a small spoon. Repeat this process with the remaining banana mixture.Baking the Cookies

    Bake: Preheat your oven to 356°F (180°C). Place the baking sheet in the oven and bake for about 20 minutes, or until the cookies are crispy and browned.

    Cooling and Garnishing

    Cool the Cookies: Once done baking, remove the cookies from the oven and place them on a cooling rack to let them cool completely.

    Optional Chocolate Garnish: If you wish to garnish the cookies with chocolate, melt some sugar-free dark chocolate. Slice the chocolate into pieces and place them in a microwave-safe bowl. Microwave until melted, stirring occasionally. Let the melted chocolate cool slightly, then transfer it to a piping bag. Drizzle the chocolate over the cooled cookies.

    Serving

    Serve and Enjoy: Once the chocolate has set, your Crispy Sesame Banana Cookies are ready to be served. Enjoy these healthy, crispy treats!

    These Crispy Sesame Banana Cookies are incredibly easy to make and offer a delicious and healthy alternative to traditional cookies. With no added sugar, flour, eggs, or milk, they are perfect for those following a clean-eating lifestyle. Enjoy this simple yet tasty recipe!

  • Homemade Donuts

    Homemade Donuts

    Homemade Donuts

    Table of Contents

    Ingredients

    500 grams of 00 flour (approximately 4 cups)

    250 ml of milk (approximately 1 cup)

    2 tablespoons of sugar

    1 egg

    1 tablespoon of butter

    1/2 teaspoon of salt

    1 tablespoon of dry yeast

    Zest of 1 lemon

    Sugar (for coating)

    Seed oil (for frying)

    Directions

    Prepare the Dough:

    In a small bowl, warm 250 ml of milk (not too hot) and add 1 tablespoon of dry yeast. Stir and let it sit for 5-10 minutes until frothy.

    In a large mixing bowl, combine 500 grams of 00 flour, 2 tablespoons of sugar, and 1/2 teaspoon of salt. Mix well.

    Add the zest of 1 lemon to the dry ingredients for extra flavor.

    In a separate bowl, whisk 1 egg and add it to the flour mixture along with the milk and yeast mixture.

    Melt 1 tablespoon of butter and add it to the mixture.

    Mix all the ingredients together until a soft dough forms.

    Knead the Dough:

    Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.

    Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

    Shape the Donuts:

    Once the dough has risen, punch it down to release the air.

    Roll out the dough to about 1 cm (1/2 inch) thickness.Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes from the dough.

    Place the donuts on a baking sheet lined with parchment paper. Cover with a cloth and let them rise again for 30 minutes.

    Fry the Donuts:

    Heat seed oil in a deep pan to 180°C (350°F).

    Carefully drop the donuts into the hot oil, frying a few at a time. Fry each side for about 2-3 minutes or until golden brown.

    Remove the donuts from the oil with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.

    Coat and Serve:

    While the donuts are still warm, roll them in sugar to coat.

    Serve warm and enjoy!

    Serving Suggestions

    Enjoy the donuts plain or with a dusting of powdered sugar.

    Dip them in chocolate glaze or top with your favorite icing.

    Serve with a side of jam or a drizzle of honey for extra sweetness.

    Cooking Tips

    Proofing: Make sure to allow the dough to rise in a warm place to achieve the fluffiest donuts.

    Oil Temperature: Maintain the oil temperature at 180°C (350°F) to ensure the donuts cook evenly and don’t absorb too much oil.

    Cutting the Dough: Use a floured cutter to prevent the dough from sticking.

  • Irresistible Orange Cake in 10 Minutes!

    Irresistible Orange Cake in 10 Minutes!

    Irresistible Orange Cake in 10 Minutes!

    Table of Contents

    Experience the magic of the famous Orange Cake! 🌟 In just 10 minutes, indulge in a treat that will make your taste buds dance. This cake, with a hint of honey and coconut, literally melts in your mouth.

    🎂 Ingredients:

    – 3 eggs
    – Pinch of salt
    – 150g sugar
    – 150ml vegetable oil
    – 150ml orange juice
    – Grated orange zest
    – 220g flour
    – 10g baking powder
    – Honey
    – Coconuts (for garnish)

    👩‍🍳 Instructions:

    1. Prepare the Batter:

    – In a bowl, whisk together eggs, a pinch of salt, and sugar until light and fluffy.
    – Gradually add vegetable oil while continuing to whisk.
    – Mix in orange juice and grated orange zest.

    2. Combine Dry Ingredients:

    – In a separate bowl, sift together flour and baking powder.

    3. Mix the Batter:

    – Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.

    4. Bake:

    – Pour the batter into a prepared cake pan.
    – Bake in a preheated oven at 180°C (350°F) for approximately 30-35 minutes, or until a toothpick comes out clean.

    5. **Finish with Sweetness:**

    – While the cake is still warm, drizzle honey over the top for a sweet touch.

    6. **Garnish:**

    – Sprinkle shredded coconuts over the honey-drizzled cake.

    7. **Serve and Enjoy:**

    – Allow the cake to cool before slicing. Each bite will be a delightful burst of citrusy goodness!

    📢 **Call to Action:**
    Share the joy of this quick and heavenly Orange Cake! Capture the moment and tag us when you recreate this mouthwatering masterpiece.

  • Cherry Yogurt Cake with Dried and Fresh Cherries

    Cherry Yogurt Cake with Dried and Fresh Cherries

    Cherry Yogurt Cake with Dried and Fresh Cherries

    Table of Contents

    Ingredients:
    Cake Base:
    3 eggs
    A pinch of salt
    150 grams (4/5 cup) sugar
    150 ml (3/4 cup) vegetable oil
    150 ml (3/4 cup) milk
    300 grams (2 cups) flour
    15 grams (3 tsp) baking powder
    100 grams (1/2 cup) dried cherries
    Topping:
    1 egg
    100 grams (5 tbsp) yogurt
    1 tablespoon sugar
    1 tablespoon cornstarch
    50 grams fresh or frozen cherries

    Directions:

    Prepare the Cake Batter:
    Preheat your oven to 180°C (360°F).
    In a mixing bowl, beat the eggs with a pinch of salt until frothy.
    Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
    Mix in the vegetable oil and milk until well combined. Sift in the flour and baking powder, and fold gently into the wet ingredients until smooth.
    Stir in the dried cherries.
    Prepare the Topping:
    In a separate bowl, whisk together 1 egg, yogurt, sugar, and cornstarch until smooth.
    Gently fold in the fresh or frozen cherries.
    Bake the Cake:
    Pour the cake batter into a greased or lined baking pan.
    Spoon the yogurt and cherry mixture over the top, spreading it gently.
    Bake in the preheated oven at 180°C (360°F) for 40 minutes or until a toothpick inserted into the center comes out clean.
    Allow the cake to cool, then decorate with powdered sugar before serving.
    Serving Suggestions:
    Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
    Enjoy with a cup of coffee or tea for a perfect afternoon treat.
    Cooking Tips:
    Soak dried cherries in warm water for 10 minutes to plump them up before adding to the batter.
    If you prefer a more intense cherry flavor, add a few drops of almond extract to the batter.
    Nutritional Benefits:
    Cherries are rich in antioxidants and vitamin C.
    The yogurt adds calcium and protein, contributing to bone health.
    Dietary Information:
    Contains gluten, dairy, and eggs.
    Can be adapted to be lactose-free by using lactose-free yogurt.
    Nutritional Facts (per serving):
    Calories: 270 kcal
    Protein: 5g
    Carbohydrates: 35g
    Fat: 12g
    Sugar: 20g
    Storage:
    Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • Dreamy Cream Cheese Chocolate Pound Cake Recipe

    Dreamy Cream Cheese Chocolate Pound Cake Recipe

    Dreamy Cream Cheese Chocolate Pound Cake Recipe

     

    Ingredients:

    For the Cake:

    1. 1 and 1/2 cups of all-purpose flour
    2. 1/2 cup of unsweetened cocoa powder
    3. 1 teaspoon of baking powder
    4. 1/2 teaspoon of baking soda
    5. 1/2 teaspoon of salt
    6. 1/2 cup of unsalted butter, softened
    7. 1/2 cup of cream cheese, softened
    8. 1 and 1/2 cups of granulated sugar
    9. 3 large eggs
    10. 1 teaspoon of vanilla extract
    11. 1/2 cup of buttermilk

    For the Chocolate Ganache:

    • 1 cup of semisweet chocolate chips
    • 1/2 cup of heavy cream
    • Directions Now that we have all the ingredients we need, let’s get started with making this dreamy cream cheese chocolate pound cake:

    Step 1:

    Preheat the Oven and Prepare the Pan Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch loaf pan and set it aside.

    Step 2:

    Sift and Mix the Dry Ingredients In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Mix everything together until it’s well combined.

    Step 3:

    Cream the Butter, Cream Cheese, and Sugar In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until it’s light and fluffy. This should take about 2-3 minutes

    Step 4:

    Add the Eggs and Vanilla Extract Next, add in the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract..

    Step 5:

    Include the buttermilk and dry ingredients. Three parts of the dry ingredients mixture should be added to the wet components mixture, alternating with buttermilk. Start and finish with the mixture of dry ingredients. Blend all the ingredients until thoroughly mixed.

    Step 6:

    Fill the Prepared Pan with the Batter Pour the batter into the prepared pan and smooth it out evenly.

    Step 7:

    Prepare the Cake for Baking Bake the cake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

    Step 8:

    Let the Cake Cool Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, remove it from the pan and let it cool entirely on a wire rack.

    Step 9:

    Make the Chocolate Ganache While the cake cools, prepare the chocolate ganache by bringing some heavy cream to a simmer in a small saucepan. Then, pour the hot cream over the semisweet chocolate chips and whisk until the chocolate is smooth and melted. Step 10: Pour the Chocolate Ganache Over the Cake After the cake cools completely, spread the chocolate ganache evenly using a spatula.

  • CHOCOLATE COTTON CAKE

    CHOCOLATE COTTON CAKE

    Ingredients :
    80ml of milk
    60ml vegetable oil
    70g flour
    10g cocoa powder
    4 egg whites
    4 egg yolks
    70g of sugar
    1/3 teaspoon of salt
    1/2 teaspoon lemon juice

    Chocolate chips
    Preparation :
    1. In a bowl, whisk together the milk, oil, flour and egg yolks. Divide into two portions and add cocoa powder to the second portion.
    2. In another bowl, beat the egg whites with salt, lemon juice and sugar.
    3. Divide the white and dark mixtures into two portions.
    4. Transfer to a baking sheet, add dark mixture, cover with white mixture and sprinkle with chocolate chips.
    5. Cook with hot water at 170°C (340°F) for 1 hour.

  • FLOUGH COCONUT CAKE

    FLOUGH COCONUT CAKE

    FLOUGH COCONUT CAKE

    Table of Contents

    Ingredients

    200 g coconut milk
    2 eggs
    250 g wheat flour
    150 g white sugar
    120 ml mellow olive oil
    1 sachet of preparing powder (16 g)
    1/2 teaspoon salt
    Butter to spread the form, or preparing paper
    Powdered sugar and/or ground coconut
    Preparation
    1. Preheat the broiler to 180ºC for 10 minutes, amid which you make the cake dough.
    2. In a expansive bowl, put the eggs and sugar, and beat them enthusiastically with manual or electric mixers until the blend is white and the sugar is totally dissolved.
    3.Include the oil, salt and coconut drain, and blend well.
    4. Include the filtered flour and yeast, that’s , passing them through a strainer so that they don’t drop with protuberances or caking. Beat everything once more until there are no lumps.
    5.You’ll be able get ready this cake within the classic round shape or one of the rectangular ones utilized to form cut ​​bread. To anticipate the cake from staying, spread a small butter along with your claim finger along its dividers, or line it with heating paper.
    6. Pour the mixture into the form and put it within the broiler at a medium tallness, and prepare at 180º for around 30 minutes. In the event that the chosen form is rectangular, include 5-10 more minutes of heating, since as the cake is higher, it takes a small longer to prepare.
    7. To know in case it is prepared, do the toothpick test: prick the cake with a toothpick, and in case it comes out without any stuck-on remains, it is prepared. In case not, take off it for many more minutes.
    8. Turn off the stove, take out the cake and let it rest for at slightest 30 minutes some time recently expending, so that its surface additionally its flavor can settle
  • Just Add Coca-Cola to the Flour and the Bread Is Ready

    Just Add Coca-Cola to the Flour and the Bread Is Ready

    Just Add Coca-Cola to the Flour and the Bread Is Ready

    Table of Contents

    Are you tired of ordinary bread recipes? Ready to embark on a culinary adventure that will elevate your baking game? Look no further! Today, we’re unveiling a revolutionary recipe that incorporates everyone’s favorite fizzy beverage – Coca-Cola – into the dough, resulting in a bread that’s soft, flavorful, and utterly irresistible.

     Ingredients

    • 450 g of flour
    • 1 teaspoon of salt
    • 1 teaspoon of sugar
    • 7 g of dry yeast
    • 250 ml of Coca-Cola
    • 3 tablespoons of sunflower vegetable oil
    • 1 egg (for greasing)
    Crafting the Dough
    • Start by sifting the flour into a bowl.
    • Add salt, sugar, and dry yeast to the flour and mix thoroughly.
    • Gradually pour Coca-Cola and vegetable oil into the dry mixture.
    • Knead the dough until it’s soft and non-sticky.
    The Magic of Fermentation
    • Grease a bowl and place the dough inside.
    • Cover it with cling film and a kitchen towel.
    • Allow the dough to rise in a warm place for an hour.
    Shaping the Bread
    • Divide the dough into 6 equal pieces.
    • Roll each piece into thin, oval-shaped cakes.
    Braiding and Rising
    • Roll each cake into a roll and then into a string.
    • Braid the strings together and let the bread rise for 30-40 minutes.
    Brushing and Baking
    • Beat an egg and brush it over the bread.
    • Preheat the oven to 190°C and bake the bread for 30-35 minutes.
      Slicing and Serving

      Finally, it’s time to enjoy the fruits of your labor:

      • Slice the bread and indulge in its soft texture and delightful flavor.

      Why Coca-Cola?

      You might be wondering, why add Coca-Cola to bread? Well, Coca-Cola’s unique sweetness adds a depth of flavor to the bread, resulting in a delightful taste sensation that’s unlike anything you’ve experienced before. Plus, it adds moisture to the dough, ensuring a soft and tender crumb with every bite.

  • Incredible Cookies: A Delightful Journey into Linzer Biscuits

    Incredible Cookies: A Delightful Journey into Linzer Biscuits

    Incredible Cookies: A Delightful Journey into Linzer Biscuits

    Table of Contents

    Welcome to the delightful realm of Linzer biscuits, where buttery goodness meets fruity perfection. In this article, we’ll embark on a journey to discover the art of making these incredible cookies that are bound to become your new favorite indulgence.

    The Charm of Linzer Biscuits

    Linzer biscuits, with their delicate crumb and irresistible sweetness, hold a special place in the world of baked goods. Originating from Austria, these cookies are characterized by their signature almond flavor and the iconic “cut-out” design that reveals a tantalizing peek of vibrant raspberry jam peeking through.

    Ingredients

    To create your own batch of Linzer biscuits, you’ll need:

    • Soft butter – 150 g (2/3 cup or 1 1/4 sticks)
    • Powdered sugar – 75 g (2/3 cup)
    • 1 egg yolk
    • Plain flour – 250 g (2 cups)
    • Raspberry jam – 100 g (1/3 cup)
    Method of Preparation

    Let’s break down the steps to baking these heavenly treats:

    Rolling Out the Dough
    1. Beat butter and powdered sugar: Start by creaming together the soft butter and powdered sugar in a mixing bowl until smooth.
    2. Incorporate egg yolk: Add the egg yolk to the butter-sugar mixture and mix until well combined.
    3. Add plain flour: Gradually add the sifted plain flour to the mixture, stirring until a smooth dough forms.
    4. Chill the dough: Transfer the dough onto baking paper, cover it with another sheet of baking paper, and roll it out into a sheet about 3-4 mm thick. Place it in the freezer for 15 minutes to firm up.
      Baking to Perfection
      1. Preheat the oven: Preheat your oven to 180°C.
      2. Cut out the cookies: Using a cookie cutter, cut out circles with a diameter of about 4-5 cm from the chilled dough and place them on a baking sheet lined with parchment paper.
      3. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until they turn golden brown.
      Assembly and Filling
      1. Cool the cookies: Allow the baked cookies to cool completely on a wire rack.
      2. Fill with raspberry jam: Spread a generous layer of raspberry jam on the bottom halves of the cookies.
      3. Sandwich the cookies: Top each jam-coated cookie with another cookie to create a sandwich, gently pressing down to adhere them together.
      Serving Suggestions

      Serve these delectable Linzer biscuits with a hot cup of tea or coffee for the perfect afternoon indulgence. They also make charming gifts for friends and loved ones, wrapped in a pretty box tied with a ribbon.

      Why Linzer Biscuits Stand Out

      Linzer biscuits stand out for several reasons:

      • Versatility: You can customize the filling with your favorite jams or preserves.
      • Visual Appeal: The intricate lattice design adds a touch of elegance to any dessert spread.
      • Rich Flavor: The combination of buttery cookie and fruity jam creates a harmonious flavor profile that’s simply irresistible.
      Conclusion

      In conclusion, Linzer biscuits are not just cookies—they’re a culinary experience that delights the senses and warms the heart. With their buttery texture, fruity filling, and charming appearance, these incredible cookies are sure to become a cherished favorite in your repertoire of baked treats.

  • Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake

    Table of Contents

    Ingredients
    1 cup water
    1 cup sugar
    375g mixed dried fruit
    200g butter
    1 tsp mixed spice
    1 tsp bicarbonate of soda
    2 eggs beaten
    2 cups self-raising flour
    Instructions
    Preheat the oven to 160-180°C (320-356°F).
    Grease a cake tin.
    In a large saucepan, combine water, sugar, mixed dried fruit, butter, mixed spice, and bicarbonate of soda.
    Bring the mixture to a boil and let it simmer for 5 minutes. Stir occasionally.
    Allow the boiled mixture to cool down.
    Once cooled, gradually add the beaten eggs and self-raising flour.
    Mix well until all ingredients are fully combined.
    Pour the batter into the prepared greased cake tin.
    Place the tin in the preheated oven.
    Bake for approximately 1 hour or until a skewer inserted into the center comes out clean.