PST-Algerie

Category: cake

  • Fastest Oatmeal Bread for a Healthy Breakfast

    Fastest Oatmeal Bread for a Healthy Breakfast

    Fastest Oatmeal Bread for a Healthy Breakfast

    Table of Contents

    Ingredients
    • 280 g (3 1/4 cups) oat flakes
    • 250 g (1 cup) plain yogurt
    • 2 eggs
    • 2 tablespoons baking powder
    • 1 tablespoon sesame seeds
    • 1 handful chopped walnuts
    • 1 pinch pepper (optional)
    • 1 pinch salt
    Nutrition Information
    • Servings: 8 slices
    • Calories: 180 per slice
    Preparation Time
    • Preparation time: 10 minutes
    • Cooking time: 30-35 minutes
    • Total time: 40-45 minutes

    Instructions

    Preparing the Mixture
    1. Combine Yogurt and Eggs: In a mixing bowl, add the plain yogurt and eggs. Mix adequately with a spatula until the ingredients are well combined and smooth, avoiding lumps.
    2. Add Dry Ingredients: Add the oat flakes, baking powder, and a pinch of salt to the yogurt and egg mixture. Mix until you obtain a soft, compact, and smooth consistency.
    3. Incorporate Seeds and Nuts: Add the sesame seeds, chopped walnuts, and a pinch of pepper (if using). Mix well to combine all the ingredients thoroughly.
    Baking the Bread
    1. Prepare the Baking Mold: Line a small plumcake mold with parchment paper to prevent sticking.
    2. Transfer the Dough: Transfer the dough into the prepared mold. Use a spatula to level the top, ensuring the dough is evenly distributed.
    3. Bake: Preheat your oven to 180°C (356°F). Place the mold in the oven and bake for 30-35 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
    Cooling and Serving
    1. Cool the Bread: Once baked, remove the bread from the oven. Let it cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.
    2. Serve: Slice the cooled bread and enjoy it as you prefer. This oatmeal bread is perfect with a spread of nut butter, a drizzle of honey, or simply on its own.

      This fastest oatmeal bread is not only easy to make but also a nutritious and delicious way to start your day. Enjoy the hearty texture and wholesome flavors of this gluten-free bread!

  • Lemon Lattice Tart Recipe

    Lemon Lattice Tart Recipe

    Lemon Lattice Tart Recipe

    Table of Contents

    Ingredients

    For the Pastry:

    • 120 g (1/2 cup) Soft Butter
    • A Pinch of Salt
    • 80 g (1/3 cup + 1 tbsp) Sugar
    • Grated Zest of 1 Lemon
    • 2  Eggs
    • 380 g (3 cups + 1 tbsp) All-Purpose Flour
    • 10 g (2 tsp) Baking Powder
    For the Lemon Cream Filling:
    • 500 ml (2 cups) Latte Macchiato (or Milk)
    • 2  Egg Yolks
    • 2 tbsp Cornstarch
    • 1 tbsp Flour
    • 20 g (1.5 tbsp) Butter
    • Juice of 1 Lemon
    • 80 g (1/3 cup + 1 tbsp) Sugar

    • Nutrition Information

    • Servings: 8
    • Calories: Approximately 320 kcal per serving
    • Protein: 5 g
    • Carbohydrates: 42 g
    • Fat: 15 g
    • Fiber: 1 g

    Step-by-Step Instructions

    1. Prepare the Pastry Dough

    Start by preparing the pastry, which forms the delicious base and lattice topping of our tart. In a large mixing bowl, combine the softened butter with sugar and the grated lemon zest. Beat the mixture until it becomes light and fluffy. The lemon zest infuses the dough with a delicate citrus aroma that will complement the filling beautifully.

    Next, add the eggs one at a time, mixing well after each addition. The eggs should be fully incorporated, giving the dough a smooth and consistent texture.

    In a separate bowl, sift together the flour and baking powder. Gradually add these dry ingredients to the butter mixture, stirring gently to combine. As the dough comes together, you’ll notice it becoming soft yet pliable—perfect for rolling out.

    Divide the dough into two portions, with one slightly larger than the other. This larger piece will form the base of your tart, while the smaller piece will be used for the lattice. Wrap each portion in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out later.

    2. Prepare the Lemon Cream Filling

    While the dough chills, you can move on to making the lemon cream filling. Begin by heating the latte macchiato (or milk) in a saucepan over medium heat until it is warm but not boiling. The warm milk provides a rich, creamy base for the filling.

    In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and flour until the mixture is smooth. The cornstarch and flour act as thickeners, ensuring the filling sets properly.

    Slowly pour the warm latte macchiato into the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, pour the mixture back into the saucepan.

    Cook the mixture over medium heat, stirring continuously until it thickens to a custard-like consistency. This process can take several minutes, so patience is key. Once thickened, remove the saucepan from the heat and stir in the butter and lemon juice. The butter adds richness, while the lemon juice brings a refreshing tartness. Allow the filling to cool slightly before assembling the tart.

    3. Assemble the Tart

    Preheat your oven to 180°C (350°F). Take the larger portion of dough from the refrigerator and roll it out on a lightly floured surface. The dough should be large enough to cover the bottom and sides of a 25-27 cm (10-11 inch) tart pan. Press the dough gently into the pan, trimming any excess dough that hangs over the edges.

    Next, pour the prepared lemon cream filling into the pastry-lined tart pan. Use a spatula to spread it out evenly, ensuring that it reaches all the edges.

    Now, take the smaller portion of dough and roll it out. Cut it into strips about 1-2 cm (1/2 inch) wide. Arrange the strips over the lemon filling in a crisscross pattern to create a lattice. Press the edges of the strips gently into the crust to seal them.

    4. Bake the Tart

    Place the tart in the preheated oven and bake for 45 minutes, or until the crust is golden brown and the filling is set. The tart should be firm to the touch, with a slight jiggle in the center indicating a perfectly set cream.

    5. Garnish and Serve

    Once baked, allow the tart to cool completely before removing it from the tart pan. This cooling period helps the filling to fully set and makes slicing easier.

    For a finishing touch, dust the top of the tart with powdered sugar. You can also garnish it with lemon slices and fresh mint leaves for added color and a burst of freshness.

    Enjoy

    Slice the tart into even pieces and serve. This Lemon Lattice Tart is a refreshing dessert that pairs wonderfully with a cup of coffee or tea. Its combination of buttery pastry and tangy lemon cream is sure to delight your taste buds, making it a perfect choice for any gathering or special occasion.

    Tips for Perfect Results

    • Chill the Dough: Don’t skip the chilling step for the dough. It makes rolling out easier and helps the crust maintain its shape during baking.
    • Avoid Overcooking the Filling: When cooking the lemon cream filling, keep a close eye on it. Overcooking can cause it to curdle. Stir constantly and remove from heat as soon as it thickens.
    • Serving Suggestions: This tart is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream.

    This Lemon Lattice Tart combines the tangy brightness of lemon with a rich, creamy filling and a tender, buttery crust. Its elegant presentation and delightful flavor make it an ideal dessert for both everyday indulgence and special occasions.

  • Cupcake de vainilla

    Cupcake de vainilla

    Substances:

    – 2 cups of flour for truffles

    – 2 teaspoons of baking powder

    Three-fourths to at least one cup of sugar.

    (favourite stage of sweetness)

    – 3 huevos

    Ezoic

    – just a little little bit of salt

    – 1/2 cup melted margarine

    – 1 teaspoon of vanilla extract

    Ezoic

    – 1 cup of milk

    Directions:

    – Beat eggs, sugar, and vanilla till they’re gentle and fluffy. Then, add melted baking margarine and blend completely.

    – Mix flour, baking powder, and salt.

    – Add the dry components to the egg combination, alternating with the milk.

    – Cook dinner in a preheated oven at 180°C for 20 minutes or till a skewer inserted comes out clear.

  • Vanilla Almond Cream Cake

    Vanilla Almond Cream Cake

    Vanilla Almond Cream Cake

    Table of Contents

    Ingredients:

    For the Cream:

    2 eggs
    150 grams sugar (3/4 cup)
    1 teaspoon vanilla sugar
    70 grams cornstarch (1/2 cup)
    500 ml milk (2 cups)
    For the Choux Pastry:

    100 ml water (1/2 cup)
    100 ml milk (1/2 cup)
    80 grams butter (1/3 cup)
    A pinch of salt
    1 teaspoon sugar
    120 grams flour (1 cup)
    3-4 eggs (depending on size)
    Flaked almonds for topping
    For the Buttercream:

    140 grams butter at room temperature (2/3 cup)
    Prepared pudding from the cream filling (at room temperature)

    Directions:

    Prepare the Cream:
    Combine Ingredients: In a saucepan, whisk together 2 eggs, 150 grams sugar, vanilla sugar, and 70 grams cornstarch.
    Add Milk: Gradually stir in 500 ml milk, mixing until smooth.
    Cook the Cream: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
    Cool the Cream: Cover the cream with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
    Prepare the Choux Pastry:
    Heat Ingredients: In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter is fully melted.
    Add Flour: Stir in 120 grams flour all at once and cook the batter for 1-2 minutes, stirring constantly until it forms a smooth dough that pulls away from the sides of the pan.
    Cool Slightly: Remove from heat and let the dough cool for about 4 minutes.Add Eggs: Gradually add 3-4 eggs to the dough, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should slowly pull away from the spoon when lifted.
    Form and Bake: Preheat your oven to 180°C (355°F). On a baking sheet, pipe or spoon the dough into a circle with a diameter of 18 cm (7 inches). Brush with the remaining egg and sprinkle with flaked almonds. Bake for 30-40 minutes or until golden brown. Let cool completely.
    Prepare the Buttercream:
    Mix Buttercream: Gradually add the room temperature pudding to the 140 grams of room temperature butter, mixing until smooth and creamy.
    Assemble the Cake:
    Slice and Fill: Slice the cooled choux pastry horizontally to create two layers. Spread the buttercream evenly on the bottom layer and place the top layer over it.
    Chill: Refrigerate the assembled cake for 30 minutes before serving to allow the cream to set.
    Serving Suggestions:
    Serve chilled with a dusting of powdered sugar on top.
    Pair with a cup of tea or coffee for a delightful dessert experience.
    Garnish with fresh berries for added color and flavor.
    Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
    Cooking Tips:
    Ensure the cream and butter are at room temperature before mixing to avoid curdling.
    If the choux pastry dough is too thick, add a bit more egg, little by little, until the consistency is right.
    Allow the choux pastry to cool completely before slicing to avoid deflation.
    To prevent the choux pastry from becoming soggy, assemble the cake shortly before serving.
    Nutritional Benefits:
    Eggs: Provide high-quality protein and essential vitamins.
    Milk: A good source of calcium and vitamin D.
    Almonds: Rich in healthy fats, fiber, and protein.
    Dietary Information:
    Vegetarian: This recipe is suitable for vegetarians.
    Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.
    Nutritional Facts (per serving, based on 10 servings):
    Calories: 320
    Protein: 6g
    Carbohydrates: 28g
    Dietary Fiber: 2g
    Sugars: 15g
    Fat: 20g
    Saturated Fat: 12g
    Cholesterol: 120mg
    Sodium: 180mg
    Calcium: 100mg
    Iron: 1mg
    Storage Tips:
    Refrigerate: Store the assembled cake in an airtight container in the refrigerator for up to 3 days.
    Freeze: Freeze the unfilled choux pastry for up to 1 month. Thaw before using.
    Why You’ll Love This Recipe:
  • Jam-Stuffed Buns

    Jam-Stuffed Buns

    Jam-Stuffed Buns

    Table of Contents

    Ingredients:

    200 ml warm milk
    7 g dry yeast
    20 g sugar
    350 g flour (added gradually)
    1 egg white
    30 ml vegetable oil
    6 g salt
    Orange jam (or any jam of your choice)
    40 g flour (for decoration)
    50 ml water (for decoration)
    1 egg yolk
    1 tablespoon milk
    Poppy seeds

    Instructions:

    Prepare the Yeast:
    In a bowl, mix 200 ml of warm milk, 7 g of dry yeast, and 20 g of sugar.
    Add 100 g of flour and mix well.
    Cover the bowl and let it sit for 15 minutes.
    Prepare the Dough:
    Add 1 egg white and 30 ml of vegetable oil to the yeast mixture.
    Gradually add 220-240 g of flour and 6 g of salt.
    Knead the mixture until a homogeneous dough forms, then continue kneading by hand for 5-6 minutes.
    Form the dough into a ball and place it in a greased bowl.
    Cover the bowl and let the dough rest in a warm place for 45 minutes.
    Form the Buns:
    Place the dough on a floured surface and divide it into 8 equal parts.
    Shape each part into a ball, cover them, and let them rest for 10 minutes.
    Roll each ball of dough out to a thickness of 0.5 cm.
    Place a spoonful of jam in the center of each dough circle, then roll it up into a tube, sealing the edges.
    Shape the rolls and repeat the process with the remaining dough.
    Baking:
    Place the rolls in molds for 9 cm diameter cupcakes.
    Let them rest for 10 minutes.
    Mix 40 g of flour with 50 ml of water, place the mixture in a plastic bag, and use it for decoration.
    Beat an egg yolk with a tablespoon of milk and brush it over the rolls.
    Decorate the rolls with the flour and water mixture, then sprinkle with poppy seeds.
    Bake the rolls at 180°C for 20-25 minutes.
    Serve:
    Let the rolls cool slightly before serving.
    Enjoy your soft and delicious jam-stuffed buns!
  • Mixing Apples and Nuts: A Delectable Apple Pie Recipe

    Mixing Apples and Nuts: A Delectable Apple Pie Recipe

    ixing Apples and Nuts: A Delectable Apple Pie Recipe

    Table of Contents

    Picture this: you’re craving a delicious dessert, something that’s comforting yet indulgent. Well, look no further because we have the perfect solution – a mouthwatering apple pie infused with the goodness of nuts. In this article, we’ll guide you through the process of creating this delectable treat step by step. So, put on your apron and let’s get baking!

    Ingredients

    • 260g all-purpose flour (or oat flour for a twist)
    • 100g raisins
    • 120ml oil
    • 120ml water
    • 50g chopped walnuts
    • 90g stevia sweetener (or 180g normal sugar)
    • 12g baking powder
    • 4 apples
    • 3 eggs
    • Juice of 1 lemon
    • 1 teaspoon vanilla sugar
    • 1 teaspoon vanilla essence
    • A pinch of salt
    • A knob of butter for greasing
    • Ground cinnamon
    • Icing sugar (for dusting)
    Preparing the Apples
    1. Clean and Cube: Wash the apples, remove the cores, and cut them into small cubes without peeling. Place them in a bowl and sprinkle with lemon juice to prevent browning.
    2. Sweeten and Spice: Add water, vanilla sugar, and stevia sweetener (or sugar) to the apples. Mix well to coat them evenly. Then, throw in the raisins, chopped walnuts, a pinch of salt, and a generous sprinkle of cinnamon. Let the flavors mingle for about 10 minutes.
    Mixing the Batter
    1. Blend the Wet Ingredients: In a separate bowl, combine oil, eggs, and vanilla essence. Give it a good whisk until smooth.
    2. Incorporate the Dry Ingredients: Gradually add the flour and baking powder to the wet mixture. Stir gently until everything is well combined, and you have a smooth batter.
    3. Fuse the Flavors: Fold the apple mixture into the batter, ensuring an even distribution of apples and nuts throughout.
    See also  Potato Pizza Recipe
    Buttering the Mold
    1. Grease it Up: Take a rectangular glass mold and generously grease it with butter. This will prevent the pie from sticking to the sides.
    2. Spread the Joy: Pour the batter into the greased mold, using a spoon to spread it evenly and level the surface.
    Baking to Perfection
    1. Preheat and Bake: Preheat your oven to 180°C. Once heated, pop the mold into the oven and bake for 40-45 minutes, or until the pie is golden brown and a toothpick inserted into the center comes out clean.
    2. Dust and Delight: Once baked, remove the pie from the oven and let it cool slightly. Dust the top with icing sugar for that extra touch of sweetness and visual appeal.
    Serving and Enjoying
    1. Slice and Serve: Cut the pie into generous slices and serve warm. Pair it with a dollop of vanilla ice cream for an indulgent treat.
    2. Enjoy the Moment: Take a bite and let the flavors dance on your palate. Whether it’s a cozy evening at home or a gathering with loved ones, this apple pie is sure to be a crowd-pleaser.
  • Lizzy cake Put the biscuit in the tray evenly

    Lizzy cake Put the biscuit in the tray evenly

    Lizzy cake Put the biscuit in the tray evenly

    Table of Contents

    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

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

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

    Table of Contents

    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

    Classic Sponge Cake: A Timeless Delight

    Classic Sponge Cake: A Timeless Delight

    Table of Contents

    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!

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

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

    Table of Contents

    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

    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!