PST-Algerie

Category: cake

  • Bake Every Day for the Most Delicious Treats!

    Bake Every Day for the Most Delicious Treats!

    Ever wondered what magic happens when you mix simple ingredients together and let them dance in the heat of the oven? Well, get ready to be amazed because we’re about to create a dessert that will make your taste buds sing with joy! This recipe combines basic pantry staples with a touch of love to create a treat that’s both comforting and indulgent. So, grab your apron and let’s get baking!

    Ingredients

    To create this delectable dessert, you’ll need:

    • 3 eggs
    • Pinch of salt
    • 200 grams of sugar
    • 100 grams of yogurt
    • 150 milliliters of sunflower oil
    • 300 grams of flour
    • 10 grams of baking powder
    • 1/2 teaspoon vanilla extract
    • 150 grams of ground walnuts
    Additional ingredients for topping:
    • 2 tablespoons of flour
    • 2 tablespoons of sugar
    • 30 grams of cold butter
    • 50 grams of ground walnuts
    Method of Preparation

    Let’s break down the steps to create this irresistible dessert:

    1. Preparing the Batter
    • In a bowl, beat the eggs with a pinch of salt until foamy.
    • Gradually add sugar and beat until the mixture turns white.
    • Mix in yogurt, oil, and vanilla extract gently to preserve the volume of the eggs.
    • Sift flour and baking powder together and add to the mixture.
    • Stir until you achieve a smooth batter consistency.
    • Finally, fold in the ground walnuts for that nutty goodness.
      2. Topping Preparation
      • Combine flour and sugar in a bowl.
      • Cut in cold butter until crumbly.
      • Mix in ground walnuts for added crunch.
      3. Baking the Dessert
      • Grease a baking dish and pour the batter into it.
      • Sprinkle the prepared topping over the batter evenly.
      • Bake at 180 degrees Celsius for 35-40 minutes or until a toothpick inserted comes out clean.
      4. Serving and Enjoying
      • Allow the dessert to cool before slicing and serving.
      • Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
      • Share with friends and family to spread the joy of homemade treats!
      Why Bake Every Day?

      Baking isn’t just about creating delicious treats; it’s a therapeutic experience that brings joy and satisfaction. Here’s why you should incorporate baking into your daily routine:

      1. Stress Relief:
      • The process of baking can be incredibly soothing and therapeutic, allowing you to unwind and de-stress after a long day.
      2. Creativity Boost:
      • Baking allows you to unleash your creativity in the kitchen, experimenting with flavors, textures, and decorations to create unique treats.
      3. Bonding Time:
      • Baking is a wonderful activity to enjoy with loved ones, whether it’s baking cookies with kids or sharing recipes with friends over a cup of coffee.
      4. Sense of Accomplishment:
      • There’s nothing quite like the feeling of satisfaction that comes from pulling a perfectly baked treat out of the oven and sharing it with others.
      5. Homemade Goodness:
      • By baking your own treats, you have control over the ingredients, ensuring that your desserts are made with love and wholesome ingredients.
  • LEMON CAKE Preheat the oven

    LEMON CAKE Preheat the oven

    Ingredients:
    • 4 eggs
    • 100 ml of extra virgin olive oil or butter
    • 180g of sugar
    • 280g of flour
    • 15 g baking powder
    • 150 g plain yogurt NOT Greek yogurt
    • 60ml lemon juice
    • The grated zest of 2 lemons
    Preparation:

    1. Preheat the oven. Grease a round mold with butter and sprinkle it with flour. Eliminate excess flour (instead of flour and butter you can use baking paper). Mold diameter: 20 cm.
    2. Beat the egg with the sugar until creamy and whitish. Keep beating and add the oil little by little.
    3. Add the grated lemon peel, lemon juice and yogurt. Beat a little more so that the mixture is homogeneous.
    4. Add flour and baking powder. Beat a little more until smooth.
    5. Pour the lemon cake batter into the mold and smooth it out. Bake for about 45 minutes. Oven: 180ºC.
    6. When you take the cake out of the oven, leave it in the pan for 10 minutes, then remove the pan and transfer it to a wire rack to cool completely.

  • Indulge in No-Bake Coffee and Chocolate Ladyfinger Cake

    Indulge in No-Bake Coffee and Chocolate Ladyfinger Cake

    Ingredients:

    For the Custard:
    300 ml (10 fl oz) Whipping Cream
    2 Large Eggs
    70 g (2.5 oz) Sugar
    45 g (1.6 oz) Starch (cornstarch or potato starch)
    500 ml (17 fl oz) Milk
    50 g (1.8 oz) Soft Butter
    5 ml (0.2 fl oz) Vanilla Essence
    For the Coffee Layer:
    200 ml (6.8 fl oz) Warm Milk
    10 g (0.4 oz) Instant Coffee
    For the Assembly:
    500 g (18 oz) Cocoa Biscuits (Ladyfingers)
    90 g (3.2 oz) Milka Milk Chocolate (chopped)
    Plastic Wrap (for lining the pan)
    Instructions:
    Make the Custard: In a saucepan, whisk together the eggs, sugar, and starch. Gradually whisk in the cold milk. Heat the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Remove from heat and stir in the butter and vanilla essence. Let the custard cool slightly.
    Prepare the Coffee Layer: While the custard cools, dissolve the instant coffee in the warm milk. Stir well to ensure the coffee is fully incorporated.
    Assemble the Cake: Line a springform pan or baking dish with plastic wrap. This will help with easy removal later.
    Dip and Layer: One at a time, dip the cocoa biscuits (ladyfingers) briefly into the coffee mixture. Don’t over soak them, or they will become mushy. Arrange the dipped biscuits in a single layer on the bottom of the prepared pan.
    Custard and Chocolate Layers: Pour half of the cooled custard over the biscuit layer. Top with another layer of dipped biscuits. Pour the remaining custard on top. Spread the chopped Milka chocolate evenly over the final custard layer.
    Refrigerate and Set: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to set completely.
    Serve: Before serving, whip the whipping cream until stiff peaks form. Spread the whipped cream over the top of the cake for a beautiful finishing touch. Decorate with additional chopped chocolate or cocoa biscuits, if desired.
    Serving Suggestions:
    Serve this cake chilled for the best texture and flavor experience.
    Pair it with a cup of coffee or tea for an afternoon delight.
    For an extra decadent touch, drizzle some chocolate sauce or caramel sauce over the top before serving.
    This cake is perfect for potlucks, summer gatherings, or a special occasion dessert.
    Cooking Tips:
    Make sure the coffee mixture is not too hot when dipping the biscuits. You want them to soften slightly but not become soggy.
    If your custard seems too thick, you can whisk in a little bit of extra milk to thin it out.
    Don’t skip the chilling time! This allows the cake to set properly and ensures a delicious sliceable texture.
    Nutritional Benefits:
    While this cake is a delightful treat, it’s important to be mindful of portion sizes due to the sugar content. However, it does offer some benefits:
    Milk and eggs provide protein and essential nutrients.
    Whipping cream adds a touch of healthy fats.
    Dietary Information:
    This recipe can be adapted to fit various dietary needs:
    Gluten-free: Look for gluten-free ladyfingers.
    Dairy-free: Use dairy-free alternatives for milk, butter, and whipping cream. Choose dairy-free chocolate for the topping as well.
    Storage:
    Leftover cake can be stored in the refrigerator, covered in plastic wrap, for up to 3 days.
    Why You’ll Love This Recipe:
    Easy and requires no baking, perfect for busy schedules
    Rich and delicious combination of coffee and chocolate
    This No-Bake Coffee and Chocolate Ladyfinger Cake is the perfect dessert for satisfying your cravings. Easy to prepare and requiring no baking time, this impressive cake features layers of coffee-dipped cocoa biscuits, a creamy custard filling, and a decadent chocolate topping. It’s perfect for potlucks, summer gatherings, or a delightful treat at home
  • Quick and Irresistible No-Bake Chocolate Walnut Cake

    Quick and Irresistible No-Bake Chocolate Walnut Cake

    Ingredients:

    • 400g biscuits
    • 100g walnuts (reserve some for garnish)
    • 50g sugar + 10g vanilla sugar
    • 50g cocoa
    • 200ml milk
    • 120g butter
    • 120g chocolate
    • 100g cream
    • 40g white chocolate + 1 tbsp cream
    Instructions:
    1. Crush 400g of biscuits into small pieces and set them aside.
    2. Grind 100g of walnuts finely, leaving some for garnish.
    3. In a saucepan, heat 200ml of milk over medium heat.
    4. Add 50g of sugar, 10g of vanilla sugar, and 50g of cocoa to the milk. Mix well and bring to a simmer.
    5. Add 120g of butter to the milk mixture and stir until melted.
    6. Remove the saucepan from heat and add 120g of chocolate. Stir until the chocolate is fully melted.
    7. Pour the chocolate mixture over the crushed biscuits and add the finely ground walnuts. Mix thoroughly.
    8. In a separate saucepan, heat 100g of cream until it starts to steam, then pour it over 40g of white chocolate and 1 tbsp of cream. Stir until smooth.
    9. In a cake mold, alternate layers of the chocolate-biscuit mixture and the white chocolate ganache.
    10. Refrigerate the cake for at least 2 hours until it sets.
    11. Garnish with reserved walnuts.
    12. Enjoy your incredibly delicious no-bake Chocolate Walnut Cake!
  • FUDGE BROWNIES: A PERFECT DESSERT FOR CHOCOLATE LOVERS

    FUDGE BROWNIES: A PERFECT DESSERT FOR CHOCOLATE LOVERS

    Fudge brownies: the delicious and easy-to-prepare American dessert! If you like chocolate, nothing is better than biting into a dense, rich brownie. Brownies with fudge topping are a classic dessert that people of all ages love. These tasty treats are great for any event and can be changed to suit your tastes. In this article, we’ll talk about everything you need to know about fudge brownies, from where they came from to how they can be made in different ways. So, let’s get started!

     

    INGREDIENTS FOR FUDGE BROWNIES

    To make classic fudge brownies, you will need the following ingredients:

     

    Melted butter;

    Dark chocolate;

    Unsalted butter;

    3 eggs;

    150 g of sugar;

    50 g of brown sugar;

    70 g of all-purpose flour;

    30 g of cocoa powder

    STEPS TO MAKE FUDGE BROWNIES

    Spread the melted butter on the pan, then put the parchment paper on top.

    Melt the butter and dark chocolate together. Set aside.

    Mix the eggs, white sugar, and brown sugar together. Put the bowl in the boiling water and stir again.

    Mix the cream with an electric mixer, then add the chocolate mixture and mix well.

    Mix the flour and cocoa powder together, then add the mix to the mix and stir well.

    Put the dough in the mold and bake it for 25 minutes at 170°C/338°F.

    Enjoy!

  • New Dessert in Minutes! A Quick and Delicious Recipe

    New Dessert in Minutes! A Quick and Delicious Recipe

    Are you craving something sweet but don’t have hours to spend in the kitchen? Look no further! This quick dessert recipe is perfect for satisfying your sweet tooth in just a few simple steps. Let’s dive into how you can whip up this delightful treat in no time.

    Ingredients Required:
    • 500g biscuits (17 oz)
    • 120g sugar (1 cup)
    • 60g cocoa powder (1/2 cup)
    • 10g vanilla sugar (1 packet)
    • 250ml milk (1 big cup)
    • 150g butter (2/3 cup)
    • 220g peanuts (120g + 100g) – 1 big cup
    • A little extra butter or oil for spreading
    Preparation:
    1. Breaking the Biscuits and Grinding Peanuts: Start by breaking the biscuits into medium-sized pieces in a large mixing bowl. Thin biscuits work best for this recipe. Next, grind 220g of peanuts in a blender until they are finely chopped with no large pieces remaining.
    2. Mixing Biscuits and Peanuts: Combine 120g of ground peanuts with the crumbled biscuits in the mixing bowl. Save the remaining peanuts for decoration.
    3. Preparing the Cocoa Mixture: In a small pot, mix together the sugar, cocoa powder, and vanilla sugar. Slowly pour in the room temperature milk while stirring constantly. Cook the mixture over low heat until it boils, stirring continuously.
    4. Combining All Ingredients: Once the mixture thickens, remove it from heat and add the butter, stirring until melted. Let it cool for 10 minutes before pouring it into the bowl with biscuits and peanuts. Mix until the liquid is absorbed, and the mixture thickens to a batter-like consistency.
    5. Rolling and Refrigerating the Mixture: Pour the prepared mixture onto baking paper and roll it up tightly. Refrigerate for a few hours or overnight until set.
    6. Decorating the Dessert:

      After the roll has set, brush it with melted butter and sprinkle with the remaining crushed peanuts or other desired toppings like coconut flakes.

      Serving Suggestions:

      Once decorated, cut the roll into smaller pieces or serve it as is on a platter. This dessert pairs perfectly with a cup of coffee or tea, making it ideal for both casual gatherings and special occasions.

      Conclusion:

      With just a few simple steps and minimal ingredients, you can create a delicious dessert that will impress your family and friends. Whether you’re short on time or simply craving something sweet, this quick recipe is sure to satisfy. Give it a try today and enjoy a taste of homemade goodness in minutes!

  • No Bake Turtle Mini Cheesecakes

    No Bake Turtle Mini Cheesecakes

    magine a dessert that encapsulates the richness of cheesecake, the sweetness of caramel, the smoothness of chocolate, and the crunchiness of almonds, all without the need for baking. Our No Bake Turtle Mini Cheesecakes are the perfect blend of these delightful flavors, providing an indulgent treat that is both easy to make and irresistibly delicious. Whether you’re hosting a party, celebrating a special occasion, or simply craving a luxurious dessert, these mini cheesecakes are sure to impress and satisfy.

    A Brief History of Turtle Desserts

    The term “turtle” in the context of desserts typically refers to a combination of caramel, chocolate, and nuts, resembling the shape of a turtle. This delightful flavor profile has been popular in confections such as turtle candies and turtle cakes for many years. By incorporating these elements into a no-bake cheesecake, we’ve created a modern twist on a classic favorite that retains all the rich flavors and textures beloved by dessert enthusiasts.

    Ingredients
    Crust:
    • 1 cup ground graham crackers (about 100 grams)
    • 1 tbsp sugar (12 grams)
    • 5 tbsp melted butter (70 grams)
    Cheesecake Filling:
    • 8 oz softened cream cheese (230 grams)
    • 1/2 cup powdered sugar (60 grams)
    • 2 tsp vanilla extract (10 ml)
    • 1 cup heavy whipping cream (240 ml)
    • Toppings:
      • Caramel sauce (store-bought or homemade)
      • 6 oz chopped semi-sweet chocolate (170 grams)
      • 1/4 cup heavy cream (60 ml)
      • Chopped almonds and mini chocolate chips for garnish
      Step-by-Step Instructions
      1. Preparing the Crust

      To begin, we create the foundation of our mini cheesecakes—the crust. Combine the ground graham crackers and sugar in a medium bowl. Gradually add the melted butter, stirring until the mixture resembles wet sand. Press the mixture firmly into the bottom of mini cheesecake cups or a muffin tin lined with cupcake liners. Ensure an even layer for a solid base. Place the crusts in the refrigerator to chill while preparing the filling.

      2. Making the Cheesecake Filling

      In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This step is crucial for achieving the perfect texture. Slowly add the heavy whipping cream, continuing to beat until the mixture becomes thick and fluffy. The whipped cream adds a light and airy consistency, balancing the richness of the cream cheese.

      3. Assembling the Cheesecakes

      Remove the chilled crusts from the refrigerator and evenly distribute the cheesecake filling among the cups. Use a spatula to smooth the tops. Return the filled cups to the refrigerator to set for at least 2 hours. This chilling period allows the filling to firm up, making it easier to add the toppings later.

      4. Preparing the Chocolate Ganache

      While the cheesecakes are setting, prepare the chocolate ganache. In a microwave-safe bowl, combine the chopped semi-sweet chocolate and heavy cream. Microwave in short bursts, stirring in between, until the chocolate is fully melted and the mixture is smooth. Allow the ganache to cool slightly before using it to prevent it from melting

    • the cheesecake filling.
    • 5. Adding the Toppings

      Once the cheesecakes have set, it’s time to add the delicious toppings that give these desserts their “turtle” name. Start with a generous drizzle of caramel sauce over each mini cheesecake. Follow with a layer of the cooled chocolate ganache, ensuring an even coating. Finally, sprinkle chopped almonds and mini chocolate chips on top for added texture and flavor.

      6. Final Chilling and Serving

      Return the assembled mini cheesecakes to the refrigerator for an additional hour to allow the toppings to set. Before serving, you can remove the cheesecakes from their liners for a more elegant presentation. These No Bake Turtle Mini Cheesecakes are best enjoyed chilled, providing a refreshing and decadent dessert experience.

      Nutrition Information (per serving)
      • Calories: 320
      • Total Fat: 24g
        • Saturated Fat: 14g
        • Trans Fat: 0g
      • Cholesterol: 75mg
      • Sodium: 180mg
      • Total Carbohydrates: 26g
        • Dietary Fiber: 1g
        • Sugars: 20g
      • Protein: 4g
      • Vitamin D: 2% DV
      • Calcium: 8% DV
      • Iron: 6% DV
      • Potassium: 4% DV
      Tips for the Perfect No Bake Turtle Mini Cheesecakes
      1. Use Full-Fat Cream Cheese: For the creamiest texture, opt for full-fat cream cheese. Reduced-fat versions may result in a less rich filling.
      2. Chill Time is Crucial: Ensure the cheesecakes have enough time to chill and set properly. This not only enhances the texture but also makes them easier to handle and serve.
      3. Homemade Caramel Sauce: While store-bought caramel sauce is convenient, making your own can add an extra layer of flavor. Simply melt sugar over medium heat until it turns amber, then stir in butter and cream.
      4. Variations and Add-Ons: Feel free to experiment with different toppings. Crushed pretzels, toffee bits, or a sprinkle of sea salt can add a unique twist to these mini cheesecakes.
      5. Conclusion

        Our No Bake Turtle Mini Cheesecakes are a delightful combination of rich and creamy flavors, enhanced by the classic turtle dessert toppings of caramel, chocolate, and almonds. This recipe is not only easy to make but also versatile enough to impress guests at any gathering. Enjoy these mini delights as the perfect ending to any meal, or indulge in a sweet treat any time of the day.

  • Amaretto Bread Pudding

    Amaretto Bread Pudding

    Pudding in the US has come to mean the Jell-o and Snack Pack varieties of dessert: smooth and made from milk. But, in the old days boiled or baked days puddings were favored by the English as their dessert of choice. The firmer ones, like Christmas pudding, could be boiled in a clean cloth. But, baked puddings came into their own after the industrial revolution meant more people had reliable ovens in their homes.

    This amaretto bread pudding combines the potent almond liqueur with the comforting liquid-soaked bread for a melt-in-your mouth dessert that brings this staple sweet treat to the next level.

    Like most bread pudding recipes you’ll want to start with a nice bread. Brioche or thick cut Texas toast are 2 good options. The thicker size means that once they absorb the liquid and are baked they don’t turn into as mushy of a finished pudding. Stale or toasted bread works best for bread pudding. Once you’ve torn your bread into smaller pieces soak in some half and half for 30 minutes.

    Then work on the topping, which is made from butter, sugar, and eggs with some slivered almonds and almond extract stirred in as well. Pour this over the soaked bread and then bake.

    While the pudding is getting it’s first turn in the oven you can work on the topping. This decadent sauce is made from butter, sugar, egg, and Amaretto liqueur. It’s very flavorful, which is why you only need a little to flavor it.

  • Lemon Butter Cake

    Lemon Butter Cake

    Ingredients
    • 2 tablespoons mayonnaise
    • 3 lemons, zested and juiced
    • 3 large eggs
    • 1 cup (2 sticks) unsalted butter
    • 1 1/4 cups sugar
    • 1 1/2 cups flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon salt
    Preparation
    1. Preheat the oven to 340º F. Butter a 9 inch round cake pan and dust with flour.
    2. In a medium bowl, combine flour, baking powder and baking soda.
    3. In a separate bowl, whisk together butter, sugar and salt until fully combined and mixture is creamed. Whisk in eggs, one egg at a time, making sure each is fully incorporated before adding the next.
    4. Mix in lemon zest and mayonnaise until fully combined, then slowly sift in flour while whisking. Stop whisking when fully incorporated. (Be careful not to overmix!) Stir in lemon juice.
    5. Spread batter into cake pan and bake for 40-45 minutes, until the center bounces back when pressed with your finger.
    6. Remove from the oven, then let cool for 10-12 minutes and transfer to a serving platter by turning it upside down onto the surface.
    7. Serve while still warm or fully cooled!
  • Simple and Delicious Sugar-Free, White Flour-Free Baked Donuts

    Simple and Delicious Sugar-Free, White Flour-Free Baked Donuts

    The ingredients for these delicious donuts are:

    Almond flour, measuring 1 cup
    Measure half a cup of oat flour, which is made by pulverizing oats in a food processor.
    a quarter cup of dried coconut
    1.5 milligrams of baking soda
    Baking soda, half a teaspoon
    cinnamon, half a teaspoon
    Salt, just a pinch
    a trio of huge eggs
    Half a cup of natural applesauce
    One-fourth cup of maple syrup or honey
    a quarter cup of natural almond milk
    vanilla extract, 2 tablespoons

    Instructions:

    1. Get the oven ready:
    Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat a donut pan lightly with coconut oil or non-stick spray of your choice.
    Step 2: Combine the Dry Mixture:
    Put all of the flours—almond, oat, coconut, baking soda, cinnamon, and salt—into a big basin and mix well. Toss everything together and stir until everything is completely combined.
    3. Mix Wet Elements:
    Combine the almond milk, vanilla extract, honey/maple syrup, eggs, and unsweetened applesauce in a separate dish and whisk until smooth.
    4. Mix the Ingredients, Wet and Dry:
    Toss the dry ingredients with the wet ones and stir until just blended. Do not overmix the dough, since it will result in thick donuts.
    5. Put Donut Pan Filling:
    Fill up each mold three quarters of the way to the top with batter using the donut pan that you prepared. To make filling the bag simpler, you may use a piping bag or a standard zip-lock bag with one corner cut off.
    6. Prepare the dough:
    After a toothpick put in the middle of the donuts comes out clean, it’s done baking time. Bake for 12–15 minutes in a preheated oven.
    Seven, Allow to Cool Before Serving:
    After a few minutes of cooling in the pan, remove the donuts and set them on a wire rack to finish cooling.
    Glaze (Optional)
    Make a simple glaze with: for an additional hint of sugar
    erythritol, a sugar alternative made from natural ingredients, 1/2 cup powdered
    Unsweetened almond milk, about 2 to 3 teaspoons
    half a teaspoon of vanilla essence
  • Lemon Cake

    Lemon Cake

    Lemon Cake

    Recipe for Lemon Cake (from scratch):

    1. 1 1/2 cups all-purpose flour,
    2. 1 1/2 cups cake flour,
    3. 2 teaspoons baking powder,
    4. 1/4 teaspoon baking soda,
    5. 1/2 teaspoon salt,
    6. 1 cup softened unsalted butter,
    7. 1 1/2 cups granulated sugar,
    8. 2 Tablespoons lemon zest from about 4 medium lemons,
    9. 2 large eggs,
    10. 4 large egg whites,
    11. 1 teaspoon vanilla extract,
    12. and 1/2 cup buttermilk.

    Lemon Cake (in the form of a cake mix):

    1. One box of cake mix I use the following products:
    2. 1 small package lemon instant pudding
    3. 1 cup sour cream or plain Greek yogurt
    4. 3/4 cup water 3/4 cup vegetable or canola oil
    5. 4 large eggs

    Buttercream with lemon flavor Frosting:

    1. 1 cup room temperature butter (2 sticks)
    2. 6 cups powdered sugar ⅓⅓ –
    3. 1/2 cup fresh lemon juice
    4. 1 teaspoon lemon zest

    Guidelines Cake with Lemon (from scratch):

    • Prepare pans: Set oven temperature to 350°F. Two 9-inch round baking pans should have their bottoms lined with parchment paper. The interior of the pans should then be lightly sprayed with nonstick cooking spray. Put aside.
    • Into a mixing basin, sift together cake flour and all-purpose flour. Stir together the salt, baking soda, and baking powder. Add the butter, sugar, and lemon zest to a different mixing bowl.
    • Using an electric mixer, beat for three to four minutes, or until the mixture is pale and fluffy. Mix thoroughly after adding the whole eggs. One by one, add the egg whites, mixing in between each one. Add the vanilla and stir.
    • Stirring in between each addition, alternately add a small amount of the flour mixture and then the buttermilk. Using two circular cake pans that have been prepped, divide the batter equally. Bake for about 24 to 29 minutes, or until a toothpick inserted into the center of the cakes comes out clean, in a preheated oven. Take out of the oven and let cool in the pans for a few minutes before moving them to a wire rack to cool down fully.
    • To make the frosting, put the butter in a big mixing bowl or stand mixer and beat for a minute with beaters. Add the lemon zest, half of the lemon juice, and four cups of powdered sugar. Beat vigorously for three minutes, or until smooth and creamy.
    • Until you achieve the required frosting consistency, gradually add the remaining sugar, one cup at a time, along with the remaining lemon juice. To thin, add more juice; to thicken, add more sugar. After the cake cools fully, frost it.

    Remarks Making Lemon Cake from a Cake Mix:

    One box of lemon cake mix One tiny box of instant lemon pudding one cup of Greek yogurt, plain Four big eggs, ¾ cup water, ¾ cup oil In a large bowl, add the cake mix and pudding mix and toss to mix. Stir in the eggs, water, oil, and Greek yogurt. Grease two 8 or 9-inch round pans and bake at 350 degrees for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean.

    To Freeze Unfrosted Cake:

    After baking, let the cake cool fully before freezing it. Place each round cake in a gallon ziplock bag or cover with aluminum foil after wrapping it in a layer of plastic wrap. For up to three months, freeze. Frosting can be frozen in a different airtight container. Both should thaw at room temperature.

  • Easy and quick orange cake

    Easy and quick orange cake

    Easy and quick orange cake

    Ingredients:

    • One teaspoon of orange zest Juice from oranges:70 ml/¼ cup
    • 170 grams (¾ cup) of unsalted butter that has melted and been room temperature
    • White sugar, granulated: 170 grams or ¾ cup Three whole eggs, room temperature
    • 1/4 teaspoon of salt
    • Cake flour: 150 gramsor 1 and a half cups
    • tsp of baking powder
    • One-half teaspoon of organic orange food coloring (optional)
    1. Adjust the oven rack to the middle position and preheat to 170 C/340 F. Transfer the melted butter into a spacious mixing basin.
    2.  With a spatula, break the cubes apart. Using a spatula, add the granulated white sugar to the softened butter and begin combining the two. 
    3. After the sugar has been partially mixed into the butter, combine the two with an electric hand mixer. 
    4. Continue blending them for a solid five to six minutes, or until the butter becomes light in color and fluffy.
    5.  Add the eggs now, one at a time, mixing in between each one. Give the orange a good cleaning.
    6.  Next, use a zester to grate the zest from the outer peel. Be careful not to irritate the white parts of thepeel as it may make your orange cake taste bitter.
    7. Once the orange has been zested, cut it in half and use an electric or manual citrus juicer to extract the orange juice from both halves. Pour the cake flour into a different mixing bowl, passing it through a sieve to sift it as you pour. To the cake flour, add the orange zest, baking powder, and salt.
    8. In order to ensure that all the ingredients are distributed evenly, mix them all together using a wire whisk. Using an electric hand mixer, combine the flour mixture with the butter-sugar combination and beat until the dry ingredients are well combined and no dry flour granules remain.
    9. A toothpick placed into the center of the orange cake should come out clean after 45 to 50 minutes of baking in the preheated oven. Don’t worry if the cake top cracks—this is a frequent occurrence with any pound cake! Before taking the cake out of the pan, allow it to cool for ten to fifteen minutes. 
    10. Once the pan has cooled down sufficiently to handle, loosen the cake’s sides with a knife or offset spatula to make sure it isn’t adhering to any of them. Remove the orange cake from the loaf pan and let it cool fully on a wire rack. Slice the orange cake and serve it with a dusting of powdered sugar after it has fully cooled.
  • BANANA ICEBOX CAKE

    BANANA ICEBOX CAKE

    BANANA ICEBOX CAKE

    This Banana Icebox Cake, a delicious no-bake dessert that only requires five ingredients and can be prepared in under fifteen minutes, is loaded with banana flavor!

    Ingredients:

    1. 2 boxes of instant banana cream pudding mix, 6.8 ounces
    2. 3 cups of chilled milk
    3. 16 ounces of Cool Whip whipped topping
    4. One large (16 ounce) tub or
    5. two smaller (8 ounce) tubs are available for purchase.
    6. Three Graham Cracker sleeves and fresh banana slices as garnish

    Guidelines

    • Whisk the milk and banana cream pudding mix together in a big bowl, and then keep mixing for a minute or so, or until the mixture begins to thicken.
    • Add one 8-ounce container of whipped topping and fold it in. Put aside.
    • In a 9×13-inch baking dish, press 1/4 of the graham crackers into the bottom.
    • Scatter ⅓ of the pudding mixture over the surface. Do this twice more.
    • Place the remaining Graham Crackers atop. There will be a few tiny bits remaining. Save them for garnish if you’d like.
    • Make sure that none of the graham crackers are visible by spreading out the leftover container of whipped topping. Cover with plastic wrap and place in the refrigerator for at least 6 hours overnight.If preferred, place some of the crumbled leftover graham crackers on top and add some fresh banana slices before slicing and serving.

    Notes

    • Store in the refrigerator.
    • You can use other flavors; check out some examples above.
    • Add your favorite toppings to this, like melted peanut butter, caramel sauce, chocolate sauce, or crushed Nilla wafers.
    • You can freeze this; refer to my instructions above for details.
    • This must rest for a minimum of six hours.
  • No-Bake Fluffy And Moist Milk Cupcake

    No-Bake Fluffy And Moist Milk Cupcake

    No-Bake Fluffy And Moist Milk Cupcake

    I love to bake, but since I recently relocated, I’ve been unable to do so because I still don’t own an oven. I was searching for stovetop cupcake recipes that I could prepare at home. I’m glad I came upon Gabby’s life’s no-bake, fluffy, and moist milk cupcake recipe on YouTube.

    I wasn’t expecting it to be this amazing, but it was really simple and quick to prepare. My friends and family like it as well, after I shared it with them. They insisted that I create more over the weekend. The taste is creamy with a faint hint of vanilla extract, and the texture is flawless. Serve this with juice, tea, or coffee and don’t forget to give it a taste.

    Recipe by,:Lily suing

    Ingredients:

    1. One egg
    2. Three tablespoons of sweetener
    3. Two teaspoons of condensed milk andand
    4. one teaspoon of vanilla extract
    5. one-fourth cup milk
    6. Two tsp vegetable oil
    7. One-teaspoon baking powder
    8. Cake flour, 3/4 cup

    Note: 5 0z Ramekin size. Makes 4 milk cupcakes using this mixture.

    Instructions:

    Step 1:

    • Add 1 egg, 2 teaspoons of vegetable oil, and 2 teaspoons of condensed milk in a bowl. Whisk until well combined.

    Step 2:

    • Add 3 tablespoons of sugar, 1/4 cup of milk, and 1 teaspoon of vanilla extract to the mixture. Mix again until well incorporated

    Step 3:

    • To get rid of any lumps, sift 3/4 cup cake flour and 1 teaspoon baking powder into the batter. Mix the blend until all the ingredients are thoroughly blended.

    Step 4:

    • Place a few paper cups over the bowls of ramekins. Pour the milk mixture into three-quarters of the cups gently.

    Step 5:

    • Put the ramekins in a steamer and steam, covered, for about 20 minutes, or until they are fluffy and tender.

    Step 6:

    • After the cupcakes are done baking, allow them to cool somewhat before removing them from the ramekins. Present and savor!
  • Mocha Layer Cake with Chocolate-Rum Cream Filling

    Mocha Layer Cake with Chocolate-Rum Cream Filling

    Mocha Layer Cake with Chocolate-Rum Cream Filling

    This opulent treat is modeled after the traditional Rigó Jancsi cake, which bears the name of the renowned Gypsy violinist from Hungary. Prepare it a day in advance to let the flavors combine.

    Components

    Yields sixteen servings.

    Layering and Dridding

    1. Four cups of heavy cream
    2. Half a stick, or 1/4 cup, unsalted butter
    3. one-fourth cup sugar
    4. 20 ounces of semisweet chocolate, chopped finely,
    5. plus 2 ounces of additional chopped chocolate
    6. one-third cup of dark rum
    7. two tsp of essence from vanilla
    8. Sugar
    9. one-fourth cup water
    10. two tsp sugar
    11. Two teaspoons of dark rum

    Cake

    1. 1 half a teaspoon of essence from vanilla
    2. one and a half teaspoons of instant coffee powder
    3. 1/3 cup of cake flour
    4. Three teaspoons of cocoa powder without sweetness
    5. One-half tsp baking soda
    6. Three sizable eggs, divided
    7. one and a half cups sugar
    8. One-fourth teaspoon of cream of tartar
    9. 1/4 tsp salt

    Instructions

     For the filling and topping

    • In a heavy, big saucepan, stir together first 3 ingredients over medium-high heat until sugar dissolves and cream begins to simmer.
    • Take off the heat. Whisk in 20 ounces of chocolate until it melts and becomes smooth. Stir in vanilla and rum.
    • Spoon out one cup of the heated chocolate mixture into a small dish; mix in the two ounces of chocolate that remain for the topping.
    • After covering, leave it at room temperature.
    • To use as filling, transfer the leftover chocolate mixture to a big bowl. Refrigerate for at least 6 hours or up to 1 day, or until cool and thick.

     For syrup

    • In a small saucepan over low heat, stir together the sugar and water until the sugar dissolves.
    • Take off the heat and stir in rum. Shut off and allow to stand up to 1 day

     For cake

    • Turn the oven on to 350°F. Grease a 9 by 9 by 2 inch metal baking pan.
    • Use butter or waxed paper to line the bottom. In a cup, mix coffee powder and vanilla; stir to dissolve the coffee.
    • Into a small basin, sift flour, baking soda, and cocoa. Beat egg yolks and 1/2 cup sugar in a medium basin with an electric mixer until the mixture is extremely thick and pale, about 3 minutes.
    • Beat in coffee-vanilla mixture. Beat the egg whites, cream of tartar, and salt in a large basin with clean, dry beaters until soft peaks form.
    • Pour in the remaining 1/4 cup sugar gradually and beat until stiff but not dry. Stir 1/3 of the whites into the yolk mixture. Add half the flour mixture and fold.
    • Add half of the leftover whites, followed by the remaining flour mixture, and finally the remaining whites.
    • Spread the prepared 9×2 batter evenly with a gentle touch.
    • Bake for about 18 minutes, or until cake is puffy and a tester inserted into the center comes out clean. Cool cake in pan on rack; some shrinkage may occur.
    •  To loosen the cake, cut around the pan. Transfer onto a surface and remove the paper. Cake should be cut in half horizontally using a long, serrated knife. Arrange one half on a dish, cut side up.
    • Pour over half of the syrup, or roughly 3 1/2 tbsp. Beat cold chocolate filling with electric mixer for less than a minute, or until it becomes thicker and lighter in color. Align the sides of the cake and equally distribute the entire contents over the cake layer.
    • The filling will be about an inch deep. Pour the leftover syrup onto the sliced side of the second layer of cake. Put the layer in place, Place syrup side down over filling and press to seal.
    • Reheat topping just long enough to pour over low heat. Spoon the topping into the cake’s middle. Spread topping to rims with a tiny spatula, taking care not to let it overflow. Cake can be refrigerated for up to a day; after two hours, cover loosely with foil or a cake dome.