Category: quick and easy recipe

Keto Chocolate Salami is a unique and delightful dessert that resembles a traditional Italian treat but is low in carbs and sugar. Made with cocoa powder, nuts, and a sugar substitute, this no-bake dessert is perfect for satisfying your sweet tooth without derailing your keto lifestyle. It’s easy to make, and it makes a stunning presentation for any occasion!

Ingredients:

1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 cup keto-friendly sweetener (like erythritol or monk fruit)
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut (optional)
1/2 cup chopped nuts (walnuts, pecans, or hazelnuts)
1/4 cup sugar-free chocolate chips (optional)
Powdered erythritol (for dusting)

METHOD

Step 1: Prepare the Mixture

Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, cocoa powder, and sweetener until well combined.
Add Wet Ingredients: Stir in the melted butter and vanilla extract until the mixture is smooth and well combined.
Fold in Add-ins: Gently fold in the chopped nuts and shredded coconut, and chocolate chips if using. The mixture should be thick and slightly sticky.
Step 2: Shape the Salami

Form the Log: Lay a piece of plastic wrap on a clean surface. Transfer the mixture onto the plastic wrap and shape it into a log (about 8-10 inches long).
Wrap it Up: Tightly wrap the log in the plastic wrap, twisting the ends to secure it.
Step 3: Chill the Salami

Refrigerate: Place the wrapped log in the refrigerator for at least 2 hours, or until firm. For best results, chill overnight.
Step 4: Serve and Enjoy

Unwrap and Slice: Once firm, remove the chocolate salami from the plastic wrap.
Dust with Powdered Sweetener: Dust the outside with powdered erythritol for a snowy effect, if desired. Slice and Serve: Use a sharp knife to slice the salami into rounds. Serve it as a dessert or snack, and enjoy the rich chocolatey flavor!
Tips and Variations:

Nut-Free Option: Substitute almond flour with sunflower seed flour for a nut-free version.
Flavor Variations: Add a splash of espresso or a few drops of peppermint extract for a different flavor profile.
Storage: Store any leftovers in an airtight container in the refrigerator for up to a week.  It can also be frozen for longer storage.
Final Thoughts:

This Keto Chocolate Salami is a fun and delicious treat that everyone will love. It’s perfect for holiday gatherings, special occasions, or just a sweet indulgence on a keto diet. Enjoy the rich flavors and satisfying crunch of nuts in every bite!

Ingredients

For the Cake:

• • 250 g flour
  • 200 g sugar

 

• • 0.5 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda

 

• • 3 medium eggs
  • 110 g vegetable oil
  • 60 g cocoa powder

 

• 200 g boiling water

For the Chocolate Cream Filling:

• • 1 can condensed milk (360-380 g)
  • 100 g cocoa powder

 

• 500 g milk
• 90-180 g dark chocolate, chopped

For Soaking:

• • Approximately 150 g milk

 

For the Chocolate Glaze:

• 80 g milk chocolate
• 40 g butter

Steps to Make Rich Chocolate Layer Cake with Creamy Chocolate Filling and Milk Chocolate Glaze

1. 1. Prepare the Cake Batter:
      • • Preheat your oven to 180°C (350°F) and grease and line your baking pan with parchment paper.

       

      • • In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
        • Add the eggs and vegetable oil, stirring until just combined.
        • In a separate bowl, mix the cocoa powder with boiling water until smooth. Let it cool slightly, then add to the batter, mixing until everything is combined and smooth.

       

   2. Bake the Cake:
      • • Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
        • Remove from the oven and let the cake cool completely in the pan.

       

   3. Prepare the Chocolate Cream Filling:
      • • In a saucepan, combine the condensed milk, cocoa powder, and milk. Stir over low heat until smooth.
        • Add the dark chocolate and continue to cook, stirring frequently, until the chocolate is melted, and the mixture has thickened slightly to a creamy consistency. Let the filling cool to room temperature.

       

   4. Assemble and Soak the Cake:
      • • Once the cake has cooled, cut it into two or three layers (depending on desired thickness).
        • Place the first layer on a serving plate and brush with a portion of the milk to soak.

       

      • Spread a layer of the chocolate cream filling over the cake layer.
      • Repeat the soaking and filling process with the remaining layers, finishing with a layer of cream on top.

 

1. 1. Prepare the Chocolate Glaze:
      • In a heatproof bowl, melt the milk chocolate and butter together over a pot of simmering water (double boiler method), stirring until smooth.
      • Pour the chocolate glaze over the top of the cake, spreading it to cover the surface evenly.

 

1. 1. Garnish and Serve:
      • Let the cake sit at room temperature for a few minutes to allow the glaze to set slightly. For a firmer glaze, refrigerate the cake for 30 minutes before slicing.
      • Serve and enjoy this rich, decadent chocolate cake!

 

Nutrition Facts (Per Serving, Approximate)

• • Calories: 520 kcal
  • Carbohydrates: 60 g
  • Protein: 8 g

 

• • Fat: 26 g
  • Saturated Fat: 12 g
  • Fiber: 4 g

 

• Sodium: 180 mg
• Sugar: 48 g

 

Ingredients:

For Butter Cookies (750g finished weight):

• • 2 eggs

 

• • 1/3 teaspoon salt
  • 150-200g sugar
  • 180g melted butter

 

• • 450-500g flour
  • 1 teaspoon baking powder (with a heaping scoop)
  • 2 packets vanilla sugar

For “Soviet” Sweet Sausage:

• • 500g cookies (milk-flavored or plain)
  • 100g nuts (e.g., walnuts or hazelnuts)

 

• • 3.5 tablespoons cocoa powder
  • 3.5 tablespoons sugar (for moderately sweet) or 5 tablespoons for sweeter taste
  • 180g melted butter

 

• 150ml milk
• 2-3 drops rum essence

Directions:

Butter Cookies:

• • Preheat oven to 180°C (350°F).
  • In a large mixing bowl, whisk eggs, salt, and sugar until smooth and creamy.

 

• • Add melted butter and mix until combined.
  • Gradually fold in flour, baking powder, and vanilla sugar until a soft dough forms.
  • Roll into small balls, flatten slightly, and place on a parchment-lined baking sheet.

 

• Bake for 15-20 minutes until golden brown. Cool before serving.

“Soviet” Sweet Sausage:

• • Crush the cookies into small pieces in a large mixing bowl.

 

• • Chop the nuts and add them to the crushed cookies.
  • In a saucepan, mix cocoa powder, sugar, melted butter, and milk. Heat gently until smooth and combined.
  • Pour the mixture over the crushed cookies and nuts. Add rum essence and mix thoroughly.

 

• Shape the mixture into a log (like a sausage) and wrap tightly in plastic wrap or parchment paper.
• Refrigerate for at least 2-3 hours. Slice and serve chilled.

Serving Suggestions:

 

• • Pair the butter cookies with tea, coffee, or milk.
  • Serve the sweet sausage slices with fresh fruit for added flavor.
  • Drizzle chocolate or caramel sauce over the sweet sausage for extra indulgence.

 

• Add a dollop of whipped cream alongside the cookies or sausage slices.
• Use the sweet sausage as a unique addition to a dessert platter.

Cooking Tips:

 

• • For butter cookies, ensure the dough isn’t overmixed to keep them soft and tender.
  • Chill the sweet sausage mixture well before slicing to maintain its shape.
  • Toast the nuts lightly before adding them to enhance their flavor.

 

• Adjust the sweetness of the sweet sausage by modifying the sugar amount.

Nutritional Benefits:

• • The nuts in the sweet sausage provide healthy fats and protein.

 

• Butter cookies are a great source of quick energy and a perfect indulgent treat.

Dietary Information:

• • Both recipes contain gluten, dairy, and eggs.

 

• Vegetarian-friendly.

Nutritional Facts (per serving, based on 12 servings):

 

• • Butter Cookies:
    • • Calories: 160

     

    • • Protein: 2g
      • Fat: 9g
      • Carbohydrates: 18g

     

  • Sweet Sausage:
    • • Calories: 210
      • Protein: 3g

     

    • Fat: 12g
    • Carbohydrates: 23g

Storage:

• Store butter cookies in an airtight container at room temperature for up to 5 days.
• Keep sweet sausage refrigerated for up to 7 days. It can also be frozen for up to 3 months.

 

Ingredients:
For the Yolk Dough:

 

• • 30g (3 tbsp) cake flour
  • 10g (1 tbsp) corn starch
  • 240g sugar-free yogurt

 

• • 1 lemon (zested and juiced)
  • 2 pinches of salt
  • 3 egg yolks (large eggs)

For the Meringue:

• • 3 egg whites (large eggs)
  • 50g (5 tbsp) sugar

 

• 10g (1 tbsp) lemon juice

Tip:

• • The total weight of 3 large eggs is approximately 190g before breaking.

 

• • Oven temperature settings: Preheat to 140°C (284°F), bake at 140°C for 30 minutes, reduce to 110°C for 60 minutes, then rest in the oven for 10 minutes (baking time may vary depending on your oven).
  • After cooling completely, separate the cake from the mold and paper.
  • Best enjoyed the next day after refrigeration.

 

Directions:

1. 1. Prepare the Yolk Dough:
      • • In a medium bowl, whisk together the cake flour, corn starch, salt, and lemon zest.
        • In a separate bowl, whisk the egg yolks until smooth.

       

      • Add the yogurt and lemon juice to the egg yolks, mixing until combined.
      • Gradually fold the flour mixture into the egg and yogurt mixture until a smooth dough forms.

 

1. 1. Prepare the Meringue:
      • In a clean, dry bowl, beat the egg whites using an electric mixer or whisk until soft peaks form.
      • Gradually add the sugar and lemon juice while continuing to beat the mixture until stiff peaks form.

 

1. 1. Assemble the Cake:
      • Gently fold the meringue into the yolk dough, being careful not to deflate the meringue.
      • Pour the mixture into a lined cake pan, smoothing the top with a spatula.

 

1. Bake the Cake:
   • • Preheat the oven to 140°C (284°F).
     • Bake the cake at 140°C for 30 minutes, then reduce the temperature to 110°C (230°F) and bake for another 60 minutes.
     • After baking, turn off the oven and let the cake rest for an additional 10 minutes.

    

2. Cool and Serve:
   • • After baking, allow the cake to cool completely in the oven with the door slightly ajar.
     • Once cooled, remove the cake from the mold and paper.

    

   • Refrigerate overnight for the best flavor and texture.

Serving Suggestions:

 

• • Serve with a dollop of whipped cream or fresh fruit.
  • A drizzle of honey or caramel sauce pairs beautifully with the light cake.
  • Garnish with lemon zest for an extra burst of citrus flavor.

 

• Serve as a light dessert after dinner or as a sweet afternoon treat with tea.
• Pair with a scoop of vanilla ice cream for a decadent dessert.

Cooking Tips:

 

• • Ensure that your egg whites are free from any yolk to achieve stiff peaks.
  • Be gentle when folding the meringue into the yolk dough to maintain its airy texture.
  • Allow the cake to cool fully before removing it from the pan to avoid breaking.

 

• If your oven runs hot, reduce the temperature slightly to prevent the cake from over-baking.

Nutritional Benefits:

• • This cake is lower in sugar thanks to the use of sugar-free yogurt.

 

• The use of yogurt provides a good source of protein and calcium.
• The combination of egg yolks and meringue offers a good amount of healthy fats and protein.

Dietary Information:

 

• • Gluten-free (if using gluten-free flour).
  • Vegetarian.
  • Low in sugar.

Nutritional Facts (per serving, based on 10 servings):

 

• • Calories: 150
  • Protein: 5g

 

• • Carbohydrates: 18g
  • Fat: 7g
  • Fiber: 1g

 

• Sugars: 6g

Storage:

• • Store the cake in an airtight container in the refrigerator for up to 3 days.

 

• For longer storage, freeze individual slices for up to 1 month.

Why You’ll Love This Recipe:

• • It’s a light and airy dessert with a delicate lemon flavor.

 

• • The meringue topping adds a perfect sweetness to the tangy yogurt-based dough.
  • The cake’s texture is unique, combining a soft, moist base with a crisp meringue top.
  • It’s a healthier dessert option with minimal sugar, making it a great choice for those watching their sugar intake.

Conclusion:
This Yolk Dough and Meringue Cake is a wonderfully light and refreshing treat. The combination of yogurt and egg yolks creates a moist base, while the meringue topping adds a perfect airy sweetness. With its citrusy notes from lemon and optional garnishes, this cake is sure to impress at any gathering. It’s best enjoyed the day after baking for optimal texture and flavor.

Ingredients

• • 1 ½ cups all-purpose flour (180 g)
  • 1 tsp baking soda (5 g)

 

• • ½ tsp baking powder (2 g)
  • ¼ tsp salt (1 g)
  • 1 cup unsalted butter, softened (227 g)

 

• • 1 cup granulated sugar (200 g)
  • 1 large egg
  • 1 tbsp lemon zest (from about 1 lemon)

 

• • 2 tbsp fresh lemon juice (about 1 lemon)
  • ½ tsp vanilla extract (2 g)
  • ½ cup granulated sugar (for rolling the cookies)

 

Directions

Make the Cookie Dough:

1. 1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
   2. In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy (about 3-4 minutes).
   3. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

 

1. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.

Chill the Dough:

1. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and ensures a soft, chewy texture.

Shape and Roll the Cookies:

1. 1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

 

1. 1. Scoop tablespoon-sized portions of dough and roll them into balls.
   2. Roll each dough ball in the ½ cup of sugar to coat the cookie before placing them onto the prepared baking sheets. Space the cookies about 2 inches apart.
   3. Gently flatten each cookie with the bottom of a glass or your fingers to about ¼-inch thickness.

 

Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies may look a bit soft in the center, but they will firm up as they cool.
2. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

• • With a cup of tea: These cookies pair wonderfully with a hot cup of tea, especially in the afternoon.

 

• • For a dessert platter: Serve alongside other cookies or desserts for a delightful variety.
  • With frosting: If you want to take these cookies to the next level, top them with a light lemon glaze or cream cheese frosting.
  • As a gift: Package them up in a cute box or jar for a homemade gift for family or friends.

 

• As a snack: Enjoy one or two cookies with a glass of milk for a quick and satisfying snack.

Cooking Tips

• • Use fresh lemons: For the best flavor, use freshly grated lemon zest and freshly squeezed lemon juice. The zest is where the most potent lemon flavor lies.
  • Chill the dough: Don’t skip the chilling step. It helps the cookies hold their shape and results in a thicker, chewier cookie.

 

• Don’t overbake: Keep an eye on the cookies while they bake. Overbaking can cause them to become dry and crumbly.
• Roll in sugar: Coating the dough balls in sugar before baking gives the cookies a crunchy, sweet exterior.

Nutritional Benefits

• • Lemon: High in vitamin C, lemon can help boost the immune system and promote healthy skin.

 

• Butter: Adds a rich flavor and texture to the cookies. You can substitute with margarine or a plant-based butter if needed.
• Egg: A great source of protein and essential nutrients.

Dietary Information

• • Vegetarian-friendly: This recipe is suitable for vegetarians.

 

• Can be made dairy-free: Substitute the butter with dairy-free margarine or a plant-based butter alternative.

Nutritional Facts (per cookie)

• • Calories: 120 kcal
  • Fat: 6 g
    • • Saturated Fat: 3.5 g

     

  • Carbohydrates: 17 g
    • Sugars: 9 g

 

• • Protein: 1 g
  • Fiber: 0.5 g
  • Sodium: 50 mg

 

Storage

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze the dough balls before baking, then bake them directly from the freezer when ready. Alternatively, freeze baked cookies in a sealed container for up to 3 months.

Why You’ll Love This Recipe

• • Easy to make: This recipe requires simple ingredients and minimal preparation, making it perfect for beginner bakers.

 

• Fresh and fragrant: The citrusy lemon zest gives the cookies a fresh, vibrant flavor that pairs wonderfully with the sweetness of the sugar.
• Soft and chewy: The cookies have the perfect balance of soft, chewy centers with a crisp, sugary exterior.

Conclusion

These Lemon Sugar Cookies are a perfect treat for any occasion, from a cozy afternoon tea to a holiday dessert platter. Their soft texture and tangy lemon flavor make them stand out from your typical sugar cookie. With just a few ingredients and simple steps, you can enjoy these delightful cookies fresh from the oven in no time. Don’t forget to try them with a cup of tea or a glass of milk for the ultimate indulgence!

Ingredients

For the Lemon Custard Filling:

• • 1 egg
  • 50 grams sugar

 

• • Pinch of salt
  • 20 grams cornstarch
  • 200 ml milk

 

• • Zest of 1 lemon
  • Juice of ½ lemon
  • 25 grams butter

For the Lemon Cake:

• • 3 eggs
  • 150 grams sugar

 

• • Pinch of salt
  • 10 grams vanilla sugar (or 1 teaspoon vanilla extract)
  • 150 ml vegetable oil

 

• • 50 grams sour cream
  • 250 grams all-purpose flour
  • 15 grams baking powder

 

• • Juice of ½ lemon
  • Toasted almonds (for garnish, optional)
  • Powdered sugar (for garnish, optional)

Other:

• Casserole dish (18×26 cm)

Instructions

Make the Lemon Custard Filling (3 Minutes):

1. 1. In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
   2. Gradually whisk in the milk, ensuring no lumps form.

 

1. 1. Add the lemon zest and juice of half a lemon.
   2. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
   3. Remove from heat and stir in the butter until melted. Let cool completely.

Prepare the Lemon Cake Batter (4 Minutes):

 

1. 1. In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
   2. Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.

Combine Dry and Wet Ingredients (2 Minutes):

1. 1. In a separate bowl, whisk together the flour and baking powder.
   2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

 

1. Stir in the remaining lemon juice.

Assemble and Bake (7 Minutes):

1. 1. Preheat your oven to 180°C (356°F). Grease your casserole dish.

 

1. 1. Pour half of the cake batter into the prepared dish.
   2. Spread the cooled lemon custard filling evenly over the batter.
   3. Pour the remaining cake batter over the custard filling.

 

1. Garnish with toasted almonds (optional).
2. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

 

1. Let the cake cool slightly before dusting with powdered sugar (optional) and serving.

Advanced Techniques:

• • Folding vs. Mixing: When incorporating the dry ingredients into the wet batter, use a folding motion with a spatula to maintain air pockets in the batter. This will contribute to the light and fluffy texture of the cake.

 

• Don’t Overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough and dense cake.

Flavor Twists:

• • Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make a glaze, whisk together powdered sugar, lemon juice, and a touch of milk until smooth.

 

• • Lemon Extract: If you don’t have fresh lemons for the zest and juice, substitute with 1 teaspoon of lemon extract for the zest and 2 teaspoons of lemon extract for the juice. Fresh lemons provide a brighter and more intense lemon flavor.
  • Poppy Seeds: Add a tablespoon of poppy seeds to the cake batter for a subtle nutty flavor and textural contrast.
  • Lemon Curd Option: If you have leftover lemon curd, use it instead of making the custard filling. Spread a layer of lemon curd over the batter before adding the remaining batter and baking as instructed.

Nutritional Benefits:

• • Lemon: Rich in vitamin C and antioxidants.
  • Eggs: Provide high-quality protein and essential nutrients.

 

• Sour Cream: Adds a tangy flavor and moisture to the cake.

Dietary Information:

• • Vegetarian: Yes

 

• Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
• Dairy-Free: No

Ingredients:

For the Biga:

• • Water: 3 tbsp (50 milliliters)
  • Fresh or dry yeast: ⅛ tsp

 

• Bread flour: ¾ cup (100 grams)

For the Bread:

• • Bread flour: 2 ½ cups (320 grams)

 

• • Water: 1 cup (250 milliliters)
  • Salt: 2 tsp
  • Biga: 1 batch (prepared the day before)

 

Directions:

1. 1. Make the Biga (Starter):
      • • In a small bowl, mix water, yeast, and bread flour.
        • Stir well, cover, and let it rest at room temperature for at least 12 hours or overnight.

       

   2. Prepare the Dough:
      • • In a large mixing bowl, combine the bread flour, water, salt, and the biga starter.
        • Mix until just combined into a shaggy dough.

       

   3. Folding the Dough:
      • • Fold the dough every 30 minutes for 2-3 hours. To fold, pull one side of the dough and fold it towards the center. Repeat on the other three sides.
        • After three folds, let the dough rise undisturbed for an additional 30 minutes.

       

   4. Shaping and Baking:
      • • Preheat your oven to 450°F (230°C).
        • Turn the dough onto a floured surface, shape it into a round loaf, and place it on a parchment-lined baking sheet or cast iron pot.

       

      • Score the top with a sharp knife.
      • Bake for 35-40 minutes until golden brown and crispy.

 

1. Cool and Serve:
   • Let the bread cool on a wire rack for at least 30 minutes before slicing.

Serving Suggestions:

 

• • Serve with olive oil and balsamic vinegar as a simple appetizer.
  • Toast slices for breakfast and top with avocado, eggs, or smoked salmon.
  • Pair with a hearty soup or stew for a comforting meal.

 

• Make a grilled cheese sandwich with the freshly baked bread.
• Use for a delicious homemade bread pudding.

Cooking Tips:

 

• • Make sure to let the biga rest for at least 12 hours for the best flavor development.
  • If the dough is too sticky to handle, lightly flour your hands or surface.
  • If you’re in a hurry, reduce the folding time to 1-2 hours, though it may affect the texture.

 

• For a more pronounced crust, place a baking stone or Dutch oven in the oven while it preheats.
• Let the bread cool completely before slicing for the best texture and flavor.

Nutritional Benefits:

 

• • High in carbohydrates for energy.
  • Contains fiber, which supports digestion.
  • Provides small amounts of protein, essential for muscle repair and growth.

 

• Biga fermentation can enhance digestibility and reduce bloating.
• Low in fat, making it a healthier bread option.

Dietary Information:

 

• • Vegetarian
  • Vegan (ensure no dairy in the ingredients)
  • Dairy-free

 

• Nut-free
• Can be made gluten-free with a substitute for bread flour

Nutritional Facts (per slice, approx. 1/10 of a loaf):

 

• • Calories: 120
  • Protein: 4g
  • Carbohydrates: 24g

 

• • Fiber: 1g
  • Fat: 1g
  • Sodium: 400mg

Storage:

• Store in a paper bag or cloth bag for up to 3 days at room temperature.
• For longer storage, wrap tightly in plastic wrap or foil and freeze for up to 1 month. To thaw, leave at room temperature or toast slices directly from the freezer.

Ingredients

• • 2 eggs
  • 100 g sugar

 

• • 8 g vanilla sugar
  • 100 ml sunflower oil
  • 100 ml milk

 

• • 200 g flour
  • 12 g baking powder
  • 150 g peaches in syrup, drained and sliced

 

• • 50 g butter, softened
  • 50 g sugar
  • 3 tablespoons flour

 

Equipment

• 28 cm (11 inches) round cake mold

Directions

Preheat the Oven

1. Preheat your oven to 180°C (350°F). Grease and flour a 28 cm (11 inches) round cake mold.

Prepare the Batter

2. 2. In a mixing bowl, whisk together the eggs, sugar, and vanilla sugar until light and fluffy.

 

2. Gradually add the sunflower oil and milk, mixing well after each addition.
3. Sift in the flour and baking powder, then gently fold them into the egg mixture until just combined.

Prepare the Peach Filling

5. 5. In a separate bowl, mix together the drained sliced peaches with the softened butter, sugar, and flour until well combined.

 

Assemble the Cake

6. 6. Pour half of the batter into the prepared cake mold, spreading it evenly.
   7. Spread the peach mixture evenly over the batter in the mold.
   8. Pour the remaining batter over the peaches, spreading it gently to cover them completely.

 

Bake

9. Bake in the preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

10. 10. Allow the cake to cool in the mold for 10 minutes before transferring it to a wire rack to cool completely.
    11. Slice and serve the peach cake warm or at room temperature.

 

Serving Suggestions

• Serve slices of peach cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert treat.

Cooking Tips

• • Ensure the peaches are well-drained to prevent excess moisture in the cake.
  • Use room temperature ingredients for the batter to ensure even mixing and a smooth texture.

 

Nutritional Benefits

• Peaches provide dietary fiber, vitamins A and C, and antioxidants.
• Eggs and milk contribute protein and essential nutrients.

Dietary Information

• • Contains gluten (from flour) and dairy (from milk, butter). Not suitable for those with gluten or dairy allergies.

 

Storage

• Store any leftover cake in an airtight container at room temperature for up to 3 days.