Lizzy cake Put the biscuit in the tray evenly

Ingredients:

2 gentleman cookies packets.
1 tablespoon of vanilla
2 cups of raw cocoa.
1 cup of milk
1 cup of soft white sugar.
1 cup of Butter..

Instructions :

Put the biscuit in the tray evenly

Raw cocoa is brought, placed in a pot, vanilla added, mix the ingredients together, milk added, flip the ingredients together until fully harmonious.

The amount of sugar is brought and mixed with the ingredients, then the amount of butter is added taking into account that it is melted so that it is easy to mix with the previous ingredients.

Cake tray is brought in, butter paper added at the bottom, cookies added, then separated, solid chocolate sauce added and formed into a roller shape, topped well until it is homogeneous and even.

Ingredients are refrigerated, left for approximately two to three hours, then taken out of the fridge, cut into pieces or slices as desired and served straight away cold.

Discover a Delightful Healthy Dessert: Oatmeal, Apple, and Blueberries

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Are you in search of a delectable and nutritious dessert that won’t compromise your health goals? Look no further! In this article, we’re going to share an easy-to-follow recipe that combines the goodness of oatmeal, the natural sweetness of apples, and the antioxidant-rich blueberries to create a scrumptious, healthy dessert. It’s a treat you can enjoy guilt-free. So, grab your apron, and let’s get started!

 

Ingredients

let’s gather all the ingredients:

 

130 g oat flakes

1 apple

80 g blueberries

50 g avocado oil (+ extra for greasing)

20 g stevia sweetener

2 egg whites

240 ml hot water

2 teaspoons of vinegar

1 teaspoon vanilla extract

½ teaspoon baking powder

Prepare the Healthy Dessert

let’s go through each step to create this delightful dessert:

 

Preparation of the Oats

Place the oat flakes in a mixing bowl.

Add the hot water and gently stir with a spatula.

Allow the mixture to sit for approximately 5 minutes. This will allow the oats to absorb the water and soften.

Main Mix

Add the egg whites to the hydrated oats.

Incorporate the stevia sweetener, vanilla extract, and 50 g of avocado oil into the mixture.

Mix thoroughly until you achieve a smooth and homogeneous consistency.

Apple and Blueberries

Peel the apple, remove the core, and slice it into thin pieces.

Add the sliced apple to the oat mixture, stirring carefully to distribute the apple evenly.

Next, incorporate the blueberries, ensuring they are well integrated with the other ingredientsPrepare the Mold

Grease a rectangular glass mold with a splash of avocado oil. This will prevent the dessert from sticking to the mold.

Transfer the oat mixture to the greased mold and ensure it is level and even.

Baking

Preheat your oven to 180°C (350°F) to get it ready for baking.

Place the mold in the preheated oven and bake for approximately 50 minutes. Keep an eye on it; the dessert should turn golden brown.

Once the baking is complete, remove the dessert from the oven, cover it with a kitchen towel, and allow it to cool.

 

 

 

Classic Sponge Cake: A Timeless Delight

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Ingredients:

All-Purpose Flour: 1 cup (120 grams)

Cornstarch: 1/4 cup (30 grams

Baking Powder: 1 teaspoon

Salt: 1/4 teaspoon

Eggs: 6 large, at room temperature

Granulated Sugar: 1 cup (200 grams)

Vanilla Extract: 1 teaspoon

Unsalted Butter: 1/4 cup (60 grams), melted and cooled

Milk: 1/4 cup (60 ml), at room temperature

Instructions:

Prepare the Pan:

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, then line the bottom

with parchment paper.

Mix Dry Ingredients:

In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.

Beat Eggs and Sugar:

In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale, about

5-7 minutes. Gradually add the granulated sugar, continuing to beat until the mixture is light and

fluffy.

Add Vanilla and Dry Ingredients:

Stir in the vanilla extract. Gently fold in the sifted dry ingredients in three additions, being careful no

to deflate the batter.

Incorporate Butter and Milk:

In a small bowl, combine the melted butter and milk. Gently fold this mixture into the batter until just

incorporated.

Bake the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven

for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:

Allow the cake to cool in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.

Serve or Decorate:

Once cooled, the sponge cake can be served plain, dusted with powdered sugar, or used as a base for

more elaborate desserts.

Tips for the Perfect Sponge Cake:

Room Temperature Ingredients: Ensure that all ingredients, especially eggs, are at room

temperature to achieve the best texture.

Gentle Folding: Be gentle when folding in the dry ingredients to maintain the airiness of the batter.

Proper Baking Time: Do not open the oven door during the first 20 minutes of baking to prevent the

cake from collapsing.

Cool Completely: Let the cake cool completely before slicing or decorating to prevent it from

crumbling.

Nutritional Benefits:

Eggs:

Rich in high-quality protein and essential nutrients like vitamins B12 and D, choline, and selenium.

Milk:

Provides calcium and vitamin D, which are important for bone health.

Moderation:

While sponge cake is a treat, enjoying it in moderation can be part of a balanced diet.

Conclusion

A classic sponge cake is a timeless dessert that never fails to impress. Its simplicity and versatility

make it a staple in any baker’s repertoire. Whether enjoyed on its own or as the foundation for more

complex desserts, this light and airy cake is sure to delight. Follow this recipe to create a perfect

sponge cake and enjoy its delightful taste and texture. Happy baking

Take 1 lemon! Lemon Cake that melts in your mouth!

If you’re looking for a quick, delightful dessert that’s bursting with fresh lemon flavor, look no further! This Very Easy Lemon Cake is a breeze to make, requiring minimal ingredients and effort while delivering maximum taste. Perfect for any occasion, this cake is light, moist, and wonderfully tangy. Here’s how to create a lemon cake that’s as simple as it is scrumptious.

Why This Lemon Cake Recipe?

This lemon cake recipe is the epitome of simplicity and deliciousness. Here’s why it should become your go-to dessert:

• Minimal Ingredients: With just a handful of staple ingredients, you can whip up this cake with ease.
• Quick and Simple: No complicated steps or fancy equipment required—just straightforward baking.
• Bright and Refreshing: The zingy lemon flavor makes this cake a refreshing treat that’s perfect for any season.
• Versatile: Ideal for a casual family dessert or an elegant occasion with a few easy upgrades.

Ingredients

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs
• 1/2 cup (120ml) milk (whole or 2%)
• 1/4 cup (60ml) freshly squeezed lemon juice (about 1 large lemon)
• 1 tablespoon lemon zest (from 1 large lemon)
• 2 teaspoons baking powder
• 1/4 teaspoon saltFor the Glaze (Optional):
  • 1 cup (120g) powdered sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest

  Instructions

  Step 1: Prepare Your Ingredients

  1. Preheat the Oven: Set your oven to 350°F (175°C) and let it preheat while you prepare the batter.
  2. Prepare Your Pan: Grease and flour a 9-inch round cake pan or line it with parchment paper. This helps ensure that your cake comes out easily.

  Step 2: Mix the Batter

  1. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
  2. Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. This helps to incorporate the eggs evenly into the batter.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Mix in Dry Ingredients and Liquids: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
  5. Add Lemon Flavor: Fold in the lemon juice and lemon zest until evenly distributed throughout the batter.

  Step 3: Bake the Cake

  1. Pour and Smooth: Pour the batter into your prepared cake pan, smoothing the top with a spatula.
  2. Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
  3. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
     

     Step 4: Prepare the Glaze (Optional)

     1. Mix the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.
     2. Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. You can let the glaze drip down the sides for a rustic look or spread it evenly for a smooth finish.

     Step 5: Serve and Enjoy

     1. Slice and Serve: Slice the cake and serve as desired. This lemon cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

     Tips for Success

     • Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Bottled lemon juice can be used in a pinch, but it lacks the fresh, vibrant taste.
     • Don’t Overmix: Once you combine the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
     • Let It Cool Completely: Allow the cake to cool completely before applying the glaze. This prevents the glaze from melting into the cake.

     Variations to Try

     • Lemon Blueberry Cake: Fold in 1 cup of fresh or frozen blueberries for a fruity twist.
     • Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch.
     • Lemon Glaze with a Twist: Incorporate a teaspoon of vanilla extract into the glaze for an added layer of flavor.

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

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

Table of Contents

PREPARATION

5-Minute Homemade Dessert: No Baking Required!

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

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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

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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

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!

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

Table of Contents

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.