PST-Algerie

Category: Recipes

  • Irresistible Orange Cake in 10 Minutes

    Irresistible Orange Cake in 10 Minutes

    Irresistible Orange Cake in 10 Minutes

    Table of Contents

    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:

    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.

    Combine Dry Ingredients:

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

    Mix the Batter:

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

    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.

    Finish with Sweetness:

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

    Garnish:

    – Sprinkle shredded coconuts over the honey-drizzled cake.

    Serve and Enjoy:

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

  • Creamy Lemon Blueberry Cake

    Creamy Lemon Blueberry Cake

    Creamy Lemon Blueberry Cake

    Table of Contents

    Ingredients

    For the Cream:

      • 2 cups (480 ml) milk
      • 1 tea glass (100 ml) sugar
      • 3 tablespoons (30 g) flour (not heaped)
      • 1 egg yolk
      • 1 packet (10 g) vanilla

    For the Cake:

      • 3 eggs
      • 1 cup (200 g) sugar
      • 1 packet (10 g) vanilla
      • Just less than 1 cup (200 ml) vegetable oil
      • Just less than 1 cup (200 ml) milk
      • 2.5 cups (300 g) flour
      • 1 packet (10 g) baking powder
      • Grated zest of 1 lemon
    • 1 packet (150 g) blueberries (or any fruit you like)
    • Powdered sugar (for sprinkling on top)

    Directions

    Prepare the Cream:

      1. In a pot, combine milk, sugar, flour, and egg yolk. Whisk well.
      2. Place on the stove and stir continuously until boiling. Simmer on low heat for 2-3 minutes, then remove from heat.
    1. Add vanilla, mix well, and let it cool slightly. Cover with plastic wrap and let it cool completely.

    Prepare the Cake:

      1. Preheat oven to 170°C (340°F).
      1. In a mixing bowl, whisk together eggs, sugar, and vanilla until foamy.
      2. Add oil and milk, and mix.
      3. Gradually add flour, baking powder, and lemon zest. Mix until just combined.
    1. Line a 28 cm springform pan with parchment paper and pour in the batter.

    Assemble and Bake:

      1. Put the cooled cream into a piping bag and pipe it starting from the middle of the cake.
    1. Sprinkle blueberries on top.
    2. Bake for 40-45 minutes. Remove from oven and let it cool.

    Finish and Serve:

    1. Run a knife around the edges of the cake and transfer to a serving plate. Remove parchment paper and sprinkle with powdered sugar.
    See also  Discover the Delight of Sugar-Free, Flourless American Apple Pie!

    Serving Suggestions:

      • Serve with whipped cream or vanilla ice cream.
      • Garnish with fresh mint leaves for a pop of color.
      • Add a drizzle of lemon glaze for extra tanginess.
      • Pair with a hot cup of tea or coffee.
    • Serve with a side of fresh mixed berries.

    Cooking Tips:

      • Stir the cream continuously while cooking to prevent lumps.
      • Do not overmix the cake batter; mix just until the ingredients are combined.
      • Ensure the cream is completely cooled before piping it onto the cake.
      • Feel free to change the fruit selection according to your taste.
    • Use room temperature eggs for a lighter, fluffier cake.

    Nutritional Benefits:

      • Good source of vitamins from the lemon zest and blueberries.
      • Provides moderate protein from the egg yolk and milk.
      • Contains antioxidants from blueberries.
      • Rich in calcium from milk.
    • Contains healthy fats from vegetable oil.

    Dietary Information:

      • Contains gluten, dairy, and eggs.
    • Substitute the flour with gluten-free flour to make it gluten-free.
    • Use a dairy-free milk alternative for a lactose-free version.

    Nutritional Facts (per serving):

      • Calories: 280
      • Protein: 5 g
      • Carbohydrates: 35 g
      • Fat: 14 g
      • Fiber: 1 g
      • Sugar: 20 g

    Storage:

      • Store the cake in an airtight container in the refrigerator for up to 3 days.
      • The cream filling may cause the cake to become soggy if stored for too long, so it’s best enjoyed fresh.
    • To maintain freshness, cover the cake with plastic wrap before storing.
  • Make This Cake Every Day A Simple Yet Delicious Recipe

    Make This Cake Every Day A Simple Yet Delicious Recipe

    Make This Cake Every Day A Simple Yet Delicious Recipe

    Table of Contents

    Imagine sinking your teeth into a moist, fluffy cake that melts in your mouth with every bite. Sounds heavenly, doesn’t it? Well, get ready to experience just that with this incredible cake recipe. Made with basic pantry staples, this cake is not only easy to whip up but also incredibly delicious. Let’s dive into the details of how to make this cake that will soon become your go-to treat.

    Ingredients

    You’ll need the following ingredients:

    • 1 egg
    • 200 ml of milk
    • 200 g of sugar
    • 2 large spoons of honey
    • 1 large spoon of oil
    • 300 g of flour
    • 1 small spoon of baking powder

    For the glazing

    •  200 g of chocolate,
    • 250 g of butter,
    • small spoons of milk,
    • 250 g of coconut to finish.
    Making the Dough

    Making the dough for this cake

    1. Prepare the egg mixture: Start by beating the egg until foamy, then gradually add the sugar until it melts and forms a creamy mixture.
    2. Incorporate wet ingredients: Add the oil and honey to the egg mixture and combine until everything is well incorporated.
    3. Add milk and flour: Gradually pour in the milk while mixing continuously. Once all the milk is added, slowly incorporate the flour mixed with baking powder until you get a smooth pancake-like batter.
    Preparing the Glaze
    1. Melt the chocolate: Cut the chocolate into small pieces and place them in a pot on the stove with a few tablespoons of milk.
    2. Incorporate butter: Once the chocolate starts to melt, add the butter and stir until everything is melted and well combined.
    See also  Simply Mix Together 1 Cup of Oatmeal and Zucchini: Better than Pizza, Eat at Least Daily
    Baking the Cake
    1. Preheat the oven: Set your oven to 160 degrees Celsius.
    2. Bake the cake: Pour the prepared dough into a baking tray lined with parchment paper and spread it evenly. Bake for approximately 20 minutes or until the cake is golden brown and cooked through.
    Decorating the Cake

     

    1. Cut into rectangles: Allow the cake to cool slightly, then cut it into smaller rectangular pieces.
    2. Dip in chocolate glaze: Dip each cake piece into the prepared chocolate glaze until fully coated.
    3. Coat with coconut: Roll the chocolate-coated cake pieces in shredded coconut for a delightful finish.
    Serving the Cake

     

    1. Drain excess chocolate: Place the decorated cake pieces on a wire rack to allow any excess chocolate to drip off.
    2. Enjoy: Serve your delicious cake pieces and indulge in every heavenly bite!

     

    ENJOY!

  • Apple cake recipe 

    Apple cake recipe 

    Apple cake recipe 

    Ingredients

    For the Cake:

    • 2 apples, peeled, cored, and sliced
    • 2 eggs
    • 250 g flour
    • 100 g sugar
    • 1 sachet of yeast (16 g)
    • Zest of 1 lemon, grated
    • 150 ml milk
    • 50 g butter, melted
    • Extra butter for greasing the pan

     

    Directions

    Preparing the Batter:

    Mix Wet Ingredients: In a large mixing bowl, beat 2 eggs. Add 150 ml of milk and 50 g of melted butter. Mix well until smooth and combined.

    Add Dry Ingredients: Stir in 100 g of sugar. Gradually add 250 g of flour and 1 sachet of yeast (16 g), mixing until the batter is smooth and well-combined. Add the grated lemon zest and mix again.

    Preparing the Pan:

    Prepare the Cake Pan: Preheat your oven to 180°C (350°F). Grease a 24 cm cake pan with extra butter.

    Assembling the Pie:

    Pour Batter into Pan: Pour the prepared batter into the greased cake pan and spread it evenly.

    Arrange the Apples: Arrange the sliced apples in a circular pattern on top of the batter, gently pressing them down.

    Baking:

    Bake the Pie: Place the cake pan in the preheated oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

    Serving:

    Cool and Serve: Allow the pie to cool slightly before serving. Slice and enjoy warm or at room temperature.

  • Turkey Cranberry Sandwich Recipe

    Turkey Cranberry Sandwich Recipe

    Turkey Cranberry Sandwich Recipe

     

    Ingredients:

    • 2 slices of your favorite bread (sourdough, whole wheat, or ciabatta work well)

    • 3-4 ounces (about 100g) of cooked turkey (roasted or leftover)

    • 2 tablespoons cranberry sauce

    • 1-2 slices of Swiss or cheddar cheese (optional)

    • 1 tablespoon mayonnaise or cream cheese (optional)

    • Fresh lettuce leaves (optional)

    • 2-3 thin slices of apple or avocado (optional, for added texture and flavor)

     

    Instructions:

    1. Prepare the Bread:

    • Lightly toast the bread slices if desired.

    2. Spread the Condiments:

    • Spread cranberry sauce on one slice of bread.

    • Spread mayonnaise or cream cheese on the other slice (optional).

    3. Assemble the Sandwich:

    • Layer the turkey slices on top of the cranberry sauce.

    • Add cheese (if using) over the turkey.

    • Add optional ingredients like lettuce, apple slices, or avocado for additional texture and flavor.

    4. Close the Sandwich:

    • Top with the second slice of bread.

    5. Optional: Grill the Sandwich:

    • For a warm version, heat a skillet over medium heat, butter the outer sides of the bread lightly, and grill each side for 2-3 minutes until golden brown and the cheese is melted.

    6. Serve and Enjoy:

    • Slice the sandwich in half and serve with chips, a salad, or soup for a complete meal.

     

    Notes:

    • This sandwich is perfect for using Thanksgiving leftovers.

    • Swap out cranberry sauce for a cranberry mayo mixture for a creamier taste.

  • Greek Chicken Rice Bowls

    Greek Chicken Rice Bowls

    Greek Chicken Rice Bowls

    Ingredients

    Chicken Marinade

    • 1 pound boneless skinless chicken breast (cubed)
    • 1 teaspoon dried oregano
    • 1 teaspoon lemon zest
    • 2 Tablespoons minced garlic (about 2 cloves)
    • 1 Tablespoon freshly chopped dill
    • 2 Tablespoons olive oil
    • 1 Tablespoon lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon crushed red pepper flakes
    • 1 cup plain Greek yogurt

     

    Rice

    • 1 cup jasmine rice
    • 2 cups water
    • 1/2 teaspoon salt
    • 1/4 teaspoon oregano
    • 1/4 teaspoon pepper

     

    Tzatziki sauce

    • 1 cup greek yogurt
    • 1/2 cup grated cucumber
    • 1 Tablespoon lemon juice
    • 1/2 Tablespoon olive oil
    • 1 Tablespoon minced garlic
    • 1/4 teaspoon salt
    • 1 Tablespoon chopped dill

    Toppings

    • 1 cup diced cucumber
    • 1 cup halved grape tomatoes
    • 1/4 cup halved or diced kalamata olives
    • 4 Tablespoons crumbled feta cheese

     

    Instructions

    Chicken

    1. In a small bowl, combine everything for the marinade (except the chicken) and mix well.
    2. Place the chicken breasts in a large Ziploc bag or container, add the marinade mixture, seal the bag, and move the chicken and sauce around to ensure the chicken gets coated. Let sit for 30 minutes to 1 hour, or overnight.
    3. Preheat the oven to 375 degrees F and line a baking sheet with foil.
    4. Place the chicken on the baking sheet and bake for 25-30 minutes, until just cooked through.
    5. Switch the oven to broil and place the pan on the broil rack. Broil for an additional 5-10 minutes, or until it reaches an internal temp of 160 degrees F and the chicken is brown and crispy in places.

    Rice

    1. While the chicken cooks, rinse the rice, 3-4 times until the water is clear.
    2. In a medium saucepan add the rice, salt, oregano, pepper, and water. Stir and place over high heat; bring to a boil then cover and reduce to a simmer on low heat for 18 minutes.
    3. Remove the saucepan from heat and fluff the cooked rice with a fork.

    Tzatziki Sauce

    1. Grate the cucumber, transfer it to a towel, and gently squeeze most of the excess water out.
    2. In a medium bowl combine all the sauce ingredients and mix well.

    Prepare The Bowls

    Add 1 cup or desired amount of rice to each bowl.

    Top with the chicken & veggies.

    Top with the tzatziki sauce and enjoy!

  • Date and walnut cake 

    Date and walnut cake 

    Date and walnut cake 

    Ingredients:

    • 250g dates (soft, juicy dates, not dry ones)
    • 1/4 cup (60ml) milk
    • 1/3 cup (80g) sugar
    • 1/2 cup (120ml) oil
    • 2 eggs
    • 3/4 cup (90g) flour
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • Walnuts or almonds for decoration

     

    Directions:

    Prepare the Dates:

    1. Remove the pits from the 250g of dates and chop them into quarters.
    2. Place the chopped dates in a frying pan with 1/4 cup warm milk. Heat over medium flame for 20-25 minutes until the milk warms up and the dates soften.

    Blend the Mixture:

    1. In a blender, add 1/2 cup oil and 1/3 cup sugar. Blend until the sugar dissolves.
    2. Add the soaked dates and milk mixture to the blender and blend for 2 minutes until smooth.

    Add the Eggs:

    1. Add the eggs one at a time to the blender, blending well after each addition to incorporate them thoroughly.

     

    Prepare the Batter:

    1. Pour the blended mixture into a large bowl.
    2. Sift 3/4 cup flour and 1 teaspoon baking powder together, then gently fold into the date mixture.
    3. Add 1 teaspoon vanilla extract and mix gently.

    Prepare the Baking Pan:

    1. Grease a baking pan with oil and line it with butter paper.
    2. Pour the batter into the prepared pan and decorate with walnuts or almonds on top.

     

    Bake the Cake:

    1. Preheat your oven to 180°C (350°F).
    2. Bake for 20-25 minutes, checking with a toothpick; it should come out clean when the cake is done.
    3. Alternatively, if you don’t have an oven, use a heavy-bottomed pan on the stove. Preheat the pan, place a trivet, and set the baking pan on top. Cover and cook for 25-30 minutes on low heat.

    Cool and Serve:

    1. Let the cake cool before slicing and serving. Enjoy!

     

    Serving Suggestions:

    Serve with a scoop of vanilla ice cream for a special treat.

    Pair with a cup of hot tea or coffee.

    Add a dusting of powdered sugar for extra sweetness.

    Serve with a dollop of whipped cream.

    Enjoy as a snack with fresh fruit on the side.

    Cooking Tips:

    Ensure the dates are soft and juicy for the best texture.

    Blend the mixture thoroughly for a smooth, even batter.

    If using a pan on the stove, keep the flame low to prevent burning.

    For extra flavor, sprinkle a pinch of cinnamon in the batter.

  • Chocolate and vanilla tea cake 

    Chocolate and vanilla tea cake 

    Chocolate and vanilla tea cake 

    Ingredients

    For the Cake

    • 5 eggs: Room temperature, to ensure a fluffy sponge.
    • 150g sugar: For sweetness and structure.
    • 160g flour: Provides the body of the cake.
    • 10g baking powder: Helps the cake rise to a light, airy texture.
    • 30g cocoa powder: For a rich chocolate flavor.

    For the Filling

    • 300g cottage cheese: Creamy and slightly tangy, it’s the star of the filling.
    • 1 egg: Binds the filling together.
    • 30g sugar: Adds a hint of sweetness to balance the tanginess.
    • 1 tablespoon starch: Ensures the filling stays firm and creamy.
    • Steps to Make Decadent Chocolate and Cottage Cheese Cake

    Step 1: Prepare the Cake Batter

    Preheat the Oven: Set your oven to 180°C (350°F) and grease a 9-inch round cake pan or line it with parchment paper.

    Step 2: Beat the Eggs and Sugar: In a large bowl, beat the eggs and sugar with a mixer until pale, fluffy, and doubled in volume. This step is crucial for achieving a light sponge.

    Step 3: Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and cocoa powder. This ensures even distribution and a lump-free batter.

    Step 4: Combine Wet and Dry Ingredients: Gently fold the dry mixture into the egg mixture in small batches. Use a spatula and a folding motion to preserve the airiness of the batter.

    Pour half of the chocolate batter into the prepared cake pan, spreading it evenly.

    Spoon the cottage cheese filling over the batter, gently swirling it for a marbled effect, or layer it neatly for a distinct contrast.

    Cover with the remaining chocolate batter, spreading it carefully to avoid mixing with the filling.

    Step 5: Bake

    Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

    Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

     

    Step 6: Serve and Enjoy

    Dust the top with powdered sugar or cocoa powder for an elegant finish.

    Slice and serve with a dollop of whipped cream, a drizzle of chocolate syrup, or fresh berries for a luxurious touch.

    Nutrition Facts (Per Serving)

    Calories: 230 kcal

    Protein: 8 g

    Carbohydrates: 32 g

    Fat: 7 g

    Fiber: 1 g

    Sugar: 18 g

    Sodium: 150 mg

  • Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake

    Mary Berry’s Boiled Fruit Cake

    Table of Contents

    Ingredients
    1 cup water
    1 cup sugar
    375g mixed dried fruit
    200g butter
    1 tsp mixed spice
    1 tsp bicarbonate of soda
    2 eggs beaten
    2 cups self-raising flour

    Instructions

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

    Peanut Butter Chocolate Chip Cookies

    Peanut Butter Chocolate Chip Cookies

    Table of Contents

    Ingredients

    • 1/2 cup unsalted butter softened
    • 1/2 cup creamy peanut butter
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar packed
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 3/4 cup semi-sweet chocolate chips

    Instructions

    • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Cream butter, peanut butter, granulated sugar, and brown sugar until fluffy.
    • Add the egg and vanilla extract; mix until combined.
    • In a separate bowl, whisk together flour, baking soda, and salt.
    • Gradually mix dry ingredients into wet ingredients.
    • Fold in chocolate chips.
    • Scoop dough into balls and place on prepared baking sheets.
    • Bake for 10–12 minutes until edges are golden brown.
    • Cool on the baking sheet for 5 minutes before transferring to a wire rack.

    Notes

    • Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother blending and even texture.
    • Creamy Peanut Butter is Key: For the best results, use creamy peanut butter. Avoid natural peanut butter, which can be too oily and affect the dough’s consistency.
    • Balance Sugars: Combining granulated sugar and brown sugar creates a perfect mix of crisp edges and soft centers.
    • Chill the Dough (Optional): If your dough feels too soft, refrigerate it for 20–30 minutes to prevent excessive spreading while baking.
    • Measure Flour Correctly: Too much flour can make your cookies dry. Use the spoon-and-level method for accuracy.
    • Baking Sheet Tips: Use light-colored, non-stick baking sheets lined with parchment paper to prevent over-browning and ensure even baking.
    • Rotate Baking Sheets: Halfway through baking, rotate your baking sheets for uniform results.
    • Customize Your Chips: While semi-sweet chocolate chips are classic, feel free to use dark chocolate chunks, milk chocolate chips, or even a mix for unique flavors.
    • Storage: Keep cookies in an airtight container at room temperature for up to a week. Add a slice of bread to maintain softness.
    • Freezing Dough: Scoop dough into balls and freeze on a tray before transferring to a bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
    See also  Easy Muffins Recipe

    These tips ensure you bake consistently delicious peanut butter chocolate chip cookies every time!

  • Decadent Chocolate Meringue Cake with Cream and Walnuts: A Sweet Masterpiece

    Decadent Chocolate Meringue Cake with Cream and Walnuts: A Sweet Masterpiece

    Decadent Chocolate Meringue Cake with Cream and Walnuts: A Sweet Masterpiece

    Table of Contents

    Ingredients

    For the Dough:

      • 3 eggs
      • A pinch of salt
      • 100g (1/2 cup) sugar

     

      • 30g (2 tbsp) vegetable oil
      • 1/2 tsp baking powder
      • 80g (1/2 cup) flour

     

      • 20g (1.5 tbsp) cocoa powder
      • Baking tin: 18×28 cm
      • Bake in a preheated oven at 180°C (356°F) for about 25 minutes

     

    For the Meringue Layer:

      • 4 egg whites
      • 200g (1 cup) sugar
      • A pinch of citric acid

     

    • 200g roasted walnuts
    • Bake at 120°C (248°F) for about 60 minutes

    For the Cream:

      • 100g (1/2 cup) sugar

     

      • 100g (1/2 cup) hot cream (33% fat)
      • 35g (1.5 tbsp) butter
      • 200g (1 cup) cream (33% fat)

     

      • 600g (1 cup) cream cheese
      • 30g chocolate (for garnish)
      • Let stand in the refrigerator for 4 hours

     

    Steps How to Make It

    1. Preparing the Chocolate Cake Base:

      1. Preheat your oven to 180°C (356°F). Grease and line your 18×28 cm baking tin with parchment paper.
      2. In a large bowl, whisk together 3 eggs and a pinch of salt. Add the sugar and beat until the mixture becomes light and fluffy.
      3. Stir in the vegetable oil and mix until well combined.

     

    1. In a separate bowl, sift the flour, cocoa powder, and baking powder together to remove any lumps. Gradually add the dry ingredients into the egg mixture, gently folding them in until fully incorporated.
    2. Pour the batter into the prepared baking tin and smooth it out. Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let cool completely.
    See also  Quick & Easy Orange Cake Recipe

    2. Making the Meringue Layer:

      1. Preheat the oven to 120°C (248°F).

     

      1. In a clean, dry bowl, beat the 4 egg whites using an electric mixer until soft peaks form. Gradually add the sugar, beating continuously until stiff peaks form.
      2. Add a pinch of citric acid to help stabilize the meringue.
      3. Once the meringue is stiff and glossy, spread it evenly over the cooled cake base. Sprinkle the roasted walnuts on top.

     

    1. Bake for about 60 minutes or until the meringue is firm and golden. Allow the meringue to cool completely after baking.

    3. Preparing the Cream Filling:

      1. In a saucepan, heat 100g of hot cream and 35g of butter together over low heat until the butter melts. Stir in the sugar until it dissolves completely.
      2. Remove from heat and allow the mixture to cool slightly.

     

      1. In a separate bowl, beat the remaining 200g of cream and 600g of cream cheese until smooth and creamy.
      2. Once the butter and cream mixture has cooled, add it to the cream cheese mixture and beat until combined.
      3. Spread the cream filling evenly over the cooled meringue layer.

     

    1. Melt 30g of chocolate in a microwave or using a double boiler. Drizzle the melted chocolate over the cream layer for decoration.
    2. Refrigerate the cake for at least 4 hours to allow the cream to firm up and the flavors to meld together.

    4. Assembling and Serving:

      1. After the cake has chilled, slice it into squares or rectangles.

     

    1. Serve chilled, garnished with extra walnuts or chocolate shavings if desired.
    2. Enjoy every bite of this rich, decadent dessert!
    See also  Baked Chickpea and Quinoa Balls

    Prep Time

      • Preparation Time: 20 minutes

     

      • Baking Time: 1 hour 25 minutes (for both layers)
      • Chilling Time: 4 hours
      • Total Time: Approximately 6 hours 10 minutes (including cooling and refrigeration time)

     

    KCAL & Servings

    • Calories per Serving: Approximately 300-350 kcal (depending on portion size)
    • Servings: 12-16 servings
  • Classic Linzer Cookies with Apricot Jam

    Classic Linzer Cookies with Apricot Jam

    Classic Linzer Cookies with Apricot Jam

    Table of Contents

    Ingredients

    For the Dough:

     

      • 200 g (7 oz) butter, softened
      • 100 g (3.5 oz, 1/2 cup) powdered sugar
      • 1 egg

     

      • 250 g (9 oz, 2 cups) all-purpose flour
      • 10 g (1 tablespoon) vanilla sugar
      • A pinch of salt

    For the Filling and Topping:

      • Apricot jam (or any jam of choice) for filling
      • Extra powdered sugar for dusting

     

    Steps to Make It

    1. Cream the Butter and Sugar

    • In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer until the mixture is light and fluffy. This process usually takes about 2–3 minutes.

    2. Add the Egg and Vanilla

    • Add the egg and vanilla sugar to the butter-sugar mixture and continue beating until fully incorporated. The mixture should be smooth and creamy.

    3. Mix the Dry Ingredients

      • In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.

     

    4. Chill the Dough

    • Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it easier to roll out and helps the cookies maintain their shape during baking.
    See also  THIS SOFT Brownies IS EASY TO MAKE Cheesecake Brownies

    5. Preheat the Oven and Prepare Baking Sheets

    • Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

    6. Roll and Cut the Dough

      • On a lightly floured surface, roll out one disk of dough to about 1/8-inch (3 mm) thickness. Use a round cookie cutter (or any shape you prefer) to cut out cookies.

     

    • Use a smaller cutter to create a window in half of the cookies. These will be the top cookies of the sandwich.

    7. Bake the Cookies

    • Place the cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

    8. Assemble the Cookies

      • Spread a thin layer of apricot jam on the flat side of each full cookie. Place a cookie with a cut-out window on top, gently pressing to create a sandwich.

     

    9. Dust with Powdered Sugar

    • Dust the assembled cookies with powdered sugar for a beautiful, snowy finish.
  • Super Tasty and Easy Cake Recipe

    Super Tasty and Easy Cake Recipe

    Super Tasty and Easy Cake Recipe

    Table of Contents

    Ingredients

    For the Dough:
    • 3 whole eggs
    • 200g flour (1 2/3 cups)
    • 1 tsp baking powder (4g)
    • 1 tsp vanilla extract
    • 60g icing sugar (1/2 cup)
    • 60g cold butter (4 tbsp)
    For the Filling:
    • 3 egg yolks
    • 400g sour cream (1 2/3 cups)
    • 200g yogurt (3/4 cup + 2 tbsp)
    • 150g sugar, divided into two parts (3/4 cup)
    • 30g corn starch (1/4 cup)
    • A pinch of salt
    Nutrition Information
    • Serving Size: 1 slice (assuming 12 slices)
    • Number of Servings: 12
    • Calories: 250
    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 95mg
    • Sodium: 130mg
    • Total Carbohydrates: 29g
    • Dietary Fiber: 1g
    • Sugars: 16g
    • Protein: 5g

    Step-by-Step Procedure

    Step 1: Preparation of the Base
    1. Mix eggs and sugar: In a bowl, beat 3 whole eggs with the icing sugar until well combined.
    2. Add dry ingredients and vanilla: Add the flour, baking powder, and vanilla extract to the egg mixture.
    3. Incorporate cold butter: Work in the cold butter with your hands until the mixture resembles coarse crumbs.
    4. Knead the dough: Add the egg yolks and knead until you obtain a smooth dough.
    Step 2: Resting the Dough
    1. Refrigerate part of the dough: Put 1/3 of the dough in the refrigerator.
    2. Roll out the dough: Roll out the remaining dough on a baking tray lined with baking paper to form the base.
    See also  Quick Kefir Pancakes Recipe
    Step 3: Filling Preparation
    1. Mix filling ingredients: In a bowl, mix together the sour cream, yogurt, half of the sugar, and cornstarch.
    Step 4: Whip the Egg Whites
    1. Beat egg whites: In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form.
    2. Add remaining sugar: Gradually add the remaining sugar to the egg whites and continue beating until stiff peaks form.
    Step 5: Assembly
    1. Combine egg whites with filling: Gently fold the whipped egg whites into the yogurt mixture.
    2. Pour filling over base: Pour the combined filling onto the dough base in the pan.
    3. Crumble reserved dough: Crumble the reserved cold dough over the top of the filling.
    Step 6: Baking
    1. Bake: Preheat your oven to 180°C (350°F). Bake the cake for 40-50 minutes, or until the top is golden and the filling is set.
    Step 7: Cooling
    1. Cool the cake: Let the cake cool completely before serving to allow the filling to set properly.
    Tips for Perfecting Your Cake
    • Ensure all ingredients are at room temperature for a smooth and even batter.
    • Gently fold the egg whites into the filling to maintain their airy texture.
    • Allow the cake to cool completely before slicing to ensure the filling sets properly.
    Conclusion

    This Super Tasty and Easy Cake is a delightful and irresistible dessert that’s perfect for any occasion.

    With its light and fluffy base and creamy filling, it’s sure to become a favorite in your household.

    Enjoy making and savoring this delicious cake!

  • Caramelized Apple Cinnamon Cake

    Caramelized Apple Cinnamon Cake

    Caramelized Apple Cinnamon Cake

    Table of Contents

    Ingredients:

    For the Cake:

      • 1 ½ cups all-purpose flour
      • ½ tsp baking soda
      • 1 tsp baking powder
      • ½ tsp salt
      • 1 tsp cinnamon powder
      • ½ cup white sugar
      • ¾ cup dark brown sugar
      • ½ cup canola oil
      • 2 large eggs
      • 1 tsp vanilla extract
    • ½ cup evaporated milk
    • ½ tbsp vinegar

    For the Caramelized Apples:

      • 2 tbsp butter
      • 2 cups peeled and diced apples (about 2 medium apples)
      • 2 tbsp white sugar
    • 1 tsp cinnamon powder

    Directions:

    Caramelized Apples:

      1. In a skillet, melt the butter over medium heat.
    1. Add the peeled and diced apples, sugar, and cinnamon. Cook, stirring occasionally, until the apples soften and caramelize, about 8-10 minutes. Set aside to cool slightly.

    Cake Batter:

      1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square cake pan.
      1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon powder.
      2. In a separate large bowl, whisk the white sugar, dark brown sugar, and canola oil together until smooth.
      3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
      1. In a small bowl, combine the evaporated milk and vinegar. Let it sit for a few minutes to thicken slightly.
      2. Gradually add the dry ingredients to the wet ingredients, alternating with the evaporated milk mixture. Stir until just combined, being careful not to overmix.
      3. Fold the caramelized apples into the batter gently.
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    Bake the Cake:

      1. Pour the batter into the prepared cake pan and spread evenly.
      2. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
    1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    Serving Suggestions:

      • Serve warm with a scoop of vanilla ice cream.
      • Drizzle with caramel sauce for extra indulgence.
      • Dust with powdered sugar for a simple yet elegant presentation.
      • Enjoy with a cup of hot coffee or spiced tea.
      • Top with whipped cream and a sprinkle of cinnamon.

        History and Origins:

        The combination of apples and cinnamon is a classic in many cultures, particularly in European and American desserts. Apples, especially in the form of caramelized slices or chunks, have been popular in cakes and pastries for centuries, often associated with fall and harvest seasons. The addition of cinnamon elevates the flavor profile, offering a spicy-sweet balance. Caramelized Apple Cinnamon Cake is a modern variation inspired by rustic apple cakes, drawing influence from traditional apple pies and tarts.

         

        Key Ingredients:

          • Apples: Typically, tart apples like Granny Smith are used, as their flavor holds up well to the sweetness of caramelization and the richness of the cake.
          • Cinnamon: Adds warmth and spice to the dish, which complements the apples perfectly.
          • Sugar (for caramelization): White or brown sugar is typically used to caramelize the apples, creating a golden, sweet glaze.

         

        • Butter: Provides richness to both the cake and the caramelization process.
        • Flour, Baking Powder, Eggs, and Milk: Common cake ingredients that form the base of the cake, providing structure and lightness.
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    Cooking Tips:

      • Ensure the apples are well-caramelized to bring out their natural sweetness and flavor.
      • You can use a mix of different apples, like Granny Smith and Honeycrisp, for a balance of tart and sweet.
      • If you prefer a moister cake, add a tablespoon of applesauce to the batter.
    • For a dairy-free option, use plant-based milk and vegan butter.
    • Don’t overmix the batter to keep the cake light and fluffy.

    Nutritional Benefits:

      • Apples: Provide fiber and vitamin C, which support digestion and boost immunity.
      • Cinnamon: Has antioxidant properties and may help regulate blood sugar levels.
      • Canola Oil: A good source of healthy fats and low in saturated fat.
      • Eggs: Packed with high-quality protein and essential vitamins.

    Dietary Information:

      • Vegetarian: Suitable for vegetarians.
      • Nut-Free: Contains no nuts, making it safe for those with nut allergies.
      • Dairy-Free Option: Substitute evaporated milk with almond or coconut milk, and butter with a dairy-free alternative.
    • Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
    • Lower Sugar Option: Reduce sugar by using sugar substitutes like coconut sugar or stevia.

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

      • Calories: 280 kcal
      • Protein: 4g
      • Carbohydrates: 42g
      • Fat: 12g
    • Fiber: 2g
    • Sugar: 29g

    Storage:

      • Room Temperature: Store the cake in an airtight container for up to 2 days.
    • Fridge: Keep in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving.
    • Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
  • Classic Linzer Cookies with Apricot Jam

    Classic Linzer Cookies with Apricot Jam

    Classic Linzer Cookies with Apricot Jam

    Table of Contents

    Ingredients

    For the Dough:

     

      • 200 g (7 oz) butter, softened
      • 100 g (3.5 oz, 1/2 cup) powdered sugar
      • 1 egg

     

      • 250 g (9 oz, 2 cups) all-purpose flour
      • 10 g (1 tablespoon) vanilla sugar
      • A pinch of salt

    For the Filling and Topping:

      • Apricot jam (or any jam of choice) for filling
      • Extra powdered sugar for dusting

     

    Steps to Make It

    1. Cream the Butter and Sugar

    • In a large mixing bowl, beat the softened butter and powdered sugar together using a hand mixer or stand mixer until the mixture is light and fluffy. This process usually takes about 2–3 minutes.

    2. Add the Egg and Vanilla

    • Add the egg and vanilla sugar to the butter-sugar mixture and continue beating until fully incorporated. The mixture should be smooth and creamy.

    3. Mix the Dry Ingredients

      • In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.

     

    4. Chill the Dough

    • Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it easier to roll out and helps the cookies maintain their shape during baking.
    See also  Easy Pastry Recipe

    5. Preheat the Oven and Prepare Baking Sheets

    • Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.

    6. Roll and Cut the Dough

      • On a lightly floured surface, roll out one disk of dough to about 1/8-inch (3 mm) thickness. Use a round cookie cutter (or any shape you prefer) to cut out cookies.

     

    • Use a smaller cutter to create a window in half of the cookies. These will be the top cookies of the sandwich.

    7. Bake the Cookies

    • Place the cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

    8. Assemble the Cookies

      • Spread a thin layer of apricot jam on the flat side of each full cookie. Place a cookie with a cut-out window on top, gently pressing to create a sandwich.

     

    9. Dust with Powdered Sugar

    • Dust the assembled cookies with powdered sugar for a beautiful, snowy finish.