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Separate the eggs and mix the egg whites with a pinch of salt and then add the sugar. Add the yolks and powdered sugar with vanilla pods. In a bowl put the baking powder, flour, breadcrumbs, cocoa, ground walnuts and mix well. Gradually put them over the composition of eggs, grated orange peel and spin with a silicone paddle.
Grease a large stove tray with margarine, line it with baking paper, pour the composition into it and level it. Put the tray in the hot oven, at a suitable temperature for 20-25 minutes. When it is ready, take it out of the oven and let it cool. Remove a little from the edges, then cut 3 equal pieces of countertop in width.
Heat the milk, pour it over the ground walnuts to scald it and let it cool. We mix the butter at room temperature with the foam together with the powdered sugar. Add chocolate cream, liqueur cream, vanilla, then cooled walnuts and mix well. Divide the cream into 3 equal parts.
Mix all the ingredients, put them on the fire until the sugar melts and then let it cool. Place the first piece of countertop on a plate, syrup and grease with the first part of the cream. Place the second top, syrup, grease again with cream, and top, again syrup and put the last layer of cream. With a teaspoon we make small depressions.
Caramelize 3 tablespoons of sugar. Insert some toothpicks in the halves of the walnut kernel, pass them through the caramel and place them on a baking sheet until they harden a little. (From here I took the idea of this decor. Thank you Ela). With these we decorate the cake, sprinkle a few white chocolate flakes and then let it cool.
It's a real treat!
Marlenka cake, traditional Armenian cake with honey and sour cream
I have always been excited about this Marlenka Cake, a traditional Armenian cake with honey and sour cream, a fine cake with a taste of honey and baked nuts.
Today it's time to do it too, although at first sight it seemed complicated and difficult to put into practice. It is not so, it only requires time and patience, attention, observance of the weights of the technological process. But I assure you it is worth the effort!
It is an old traditional family recipe, with the best ingredients, without additives, dyes or artificial flavors. So the Czech Minister of Agriculture awarded the cake the national quality mark.
It is somewhat similar to our traditional bee cake or honey leaves as it is called, the difference being the way the sheets are prepared and the ingredients for the filling, but it is something different.
Other honey cake:
How to make Marlenka cake, traditional Armenian cake with honey and sour cream
Ingredients for sheets:
- 230 g butter
- 80 g honey
- 300 g sugar
- 3 eggs
- 1 pinch of salt
- 350 g flour
- 10 g baking powder
- 100 g roasted walnuts
Preparation Marlenka cake, traditional Armenian cake with honey
How to prepare Marlenka sheets:
For the first time we will take care of the condensed milk that we will boil with a box in a pot of water for 2 hours, to obtain milk jam. Then let it cool to room temperature, then refrigerate. I boiled the can in the evening, and the next day I put it in the fridge.
We outline 4 baking papers with the help of a round shape with a diameter of 24 cm. Preheat the oven to 175 degrees.
Mix the flour with the baking powder and set it aside.
We put butter and salt in a bowl, on top of a pot of water on the fire, but we make sure that the bottom of the bowl does not touch the boiling water.
After the butter has melted, add the sugar, eggs and mix until the sugar melts.
We take the bowl off the steam.
We put the flour mixture over the wet composition, and with the help of a spatula we quickly homogenize the dough. Mix as much as needed and until all the fat is incorporated.
Divide the composition into 4, spread it on the outlined sheets exceeding the drawn edge by 0.5 cm.
Bake for 10 minutes at 180 degrees each sheet, one at a time. We repeat the process for the other sheets as well.
Let them cool on a grill.
How to prepare milk cream:
We put the butter at room temperature and the milk jam obtained by boiling the can in a bowl and we beat them until they are homogenous and light in color. We put it in the fridge.
With the same shape with which we drew the circles, we cut the edges of the sheets, with the help of a toothbrush.
We put the edges and the nut in a food processor and chop them. If we don't have a robot, we put the edges in a bag and crush them with the twister, and chop the walnut coarsely.
Divide the cream into 5 equal parts and fill the sheets as follows: sheet, cream and so on until we finish the sheets.
We use the 5th part of the cream to cover the edge of the cake.
Roll the whole cake with the shredded walnut edges and leave until room temperature for the next day.
Cut lightly with a bread knife. And we serve, yammmy!
It would seem complicated but it is not at all! Now I wish you good work and good appetite!
Method of preparation:
Countertop: Separate the eggs and mix the egg whites with a pinch of salt and then add the sugar.
Add the egg yolks and powdered sugar with vanilla pods.
In a bowl put the baking powder, flour, breadcrumbs, cocoa, ground walnuts and mix well.
Gradually place them over the egg mixture, grated orange peel and whisk with a silicone spatula.
Grease a large stove tray with margarine, line it with baking paper, pour the composition into it and level it.
Put the tray in the hot oven at a suitable temperature for 20-25 minutes.
When it is ready, take it out of the oven and let it cool.
Remove a little from the edges, then cut 3 equal pieces of countertop in width.
Heat the milk, pour it over the ground walnuts to scald it and let it cool.
We mix the butter at room temperature with the powdered sugar.
Add the chocolate cream, liqueur cream, vanilla then chilled walnuts and mix well.
Divide the cream into 3 equal parts.
Mix all the ingredients, put them on the fire until the sugar melts and then let it cool.
Place the first piece of countertop on a plate, syrup and grease with the first part of the cream.
Place the second top, syrup, grease again with cream, and top, again syrup and put the last layer of cream.
With a teaspoon we make small depressions.
Caramelize 3 tablespoons of sugar.
We put some toothpicks in the halves of the walnut kernel, we pass them through the caramel and we place them on a baking paper until they harden a little.
With these we decorate the cake, sprinkle a few white chocolate flakes and then let it cool.
Recipe Organic carrot cake with nuts and butter creamorganic cake recipes
Preheat the oven to 180 ° C. Grease a baking tray with coconut oil or Prima vegetable margarine. Put flour, baking powder, salt, cinnamon and nutmeg in a bowl. Add the grated carrots and brown sugar.
Prepare the egg substitute (2 tablespoons egg substitute or alternative: mix the seed flour with 6 tablespoons of water and leave to rise for a minute). The oil, vanilla, vinegar and egg substitute will all mix well together in a bowl for 1-2 minutes. Leave the dough to rise for 1-2 minutes to allow the carrots to leave their water in the dough. If the dough is too dry, add a little vegetable milk.
Then add the chopped walnuts. Pour the mixture into the pan and bake in the oven for about 30 minutes. The chopstick sample shows if the cake is ready. For the butter cream: Mix all the ingredients until a creamy mass is formed. Spread them over the cake and decorate them with carrots and nuts.
-preparation time 20 min
-baking time 35 min
-easy to prepare
Cake with nuts and coffee & # 8211 Jamie Oliver recipe
If you are looking for a simple cake to prepare, with ingredients at hand and a spectacular result, Jamie Oliver's Nut and Coffee Cake recipe is the perfect recipe for you! Jamie was and is one of my favorites (along with Nigella) precisely for such "simple" recipes at first sight. But this is exactly the idea - simple and very good quality ingredients, combined exactly as they should for a result full of flavor and aroma!
Walnut and coffee cake - Everything you need to know about the recipe
- Precisely because it is a cake with few ingredients, it is important that they are of very good quality. We use fatty butter, at least 82% fat, a very good quality coffee, fresh, hard and aromatic, vanilla pods or vanilla extract and not a vial essence, freshly ground nuts. All this contributes to the success of the recipe in terms of taste and flavor.
- From the given quantities comes a cake big enough for 10-12 servings. Remember that, although a very generous slice of cake looks good in pictures (yes yes, I know… Instagram), the ideal portion for a little man is 100g.
- I recommend baking the tops in a tray of 20 maximum 22 cm in diameter, to get a high cake. If you do not have 2 identical trays for the worktops, you can bake the worktop in the same tray and cut it in half or, my recommendation: bake the worktop in the same tray, but in turn. Bake the first sheet, keeping the rest of the dough in the fridge. Then, when it has cooled to room temperature, remove it from the pan and bake the second top. Individually baked countertops grow much nicer than a single countertop, then cut into slices.
Walnut and coffee cake - And more useful information
- Cream for cake is a butter cream. That is why it is very important to use a fat, unsalted butter with a very low water content. We don't compromise on that, do we? For best results, the butter should be soft at room temperature to beat the foam very well. Powdered sugar should also be sifted beforehand. The coffee used is ideal to be espresso, freshly made and flavored.
- If you don't like butter cream (Luca, for example, isn't a big fan), prepare a 250g mascarpone cream, 2 tablespoons Nutella or another chocolate cream and a shot (30ml) of espresso. It will be delicious!
I leave below the ingredients for the recipe for Cake with nuts and coffee and the video recipe, and below you will find information about the two products I received for testing this recipe: Philips HD8829 / 09 automatic espresso machine that I used for the preparation of the espresso (and, I must also admit for so many cups of cappuccino, my favorite) but also the KoMo Fidibus Medium grain mill that I used to grind the flour used in the recipe. Both products have been in my kitchen for about 2 weeks and I am very happy with them. More information can be found below, and following the banner on the right side of the page, you will receive an extra 50 lei discount code if you want to test it tooâ & # x20AC; & # x2122;
Method of preparation
We are preparing the first countertop.
Beat the egg whites with the sugar. Add the yolks, oil, essence, baking powder mixed with flour and mix gently.
Grease a round pan with oil and line with flour then pour the composition. Bake for 20-25 minutes in the preheated oven.
When it is ready, let it cool in the tray. Take it out on the plate and cut it in half.
We are also preparing the second countertop:
Proceed as before. Bake in a smaller round shape.
Remove and cut in half. One part we stop to place on the cake and one part we use for cream.
Prepare the cream by mixing all the ingredients. If it did not bind properly, add the compote juice.
We place the first sheet of countertop on the plate, we syrup it, we spread a part of the walnut cream, we place the second sheet, we syrup, then we spread the cream on the whole surface and down on the edges.
Place the smaller countertop sheet on top in the middle, syrup it and spread the cream on top of it.
Finish with whipped cream and grated chocolate on top, and stick finely chopped walnuts on the edges.
Simple walnut cake
Simple walnut cake, it's an old and tasty recipe as only simple recipes can be! Fluffy, vanilla top walnut cream scalded with milk and butter, it's that kind of the recipe of the times, unpretentious, easy to do even for a novice housewife.
What we need for the simple Walnut Cake recipe
For a cake of about 2 kg
- For the countertop
- -6 eggs
- -6 tablespoons flour (180 g)
- -6 tablespoons sugar (150 g)
- -1 salt powder
- For the syrup
- -300 ml of water
- -200 g sugar
- -shell of 1 lemon
- -200 ml milk
- -200 g sugar
- -500 g ground walnuts
- -400 g butter
- -conia or rum
- For decoration
- -200 g ground walnuts
How to make a simple Walnut Cake recipe
- The first time the top is made according to the Pandispan recipe - see here the story and the secrets of the pandispan. Separate the egg whites from the yolk, beat the egg whites with the sugar. Beat the egg yolks with a pinch of salt, then add the egg whites, stirring gently, from the bottom up. Add flour in the rain. Pour into a 24-26 cm diameter tray lined with baking paper and bake at 180 degrees (medium heat) for 40 minutes. The toothpick test is done. Remove and leave to cool on a grill.
-it is good that the countertop and the syrup are made the day before, the syrup is cold, and the old countertop of 1 day will absorb the syrup very well
-before cutting the countertop, leave it in the freezer for 30 minutes-it will be sliced very nicely, without crushing
2. How to make scalded walnut cream with milk and butter
Put the milk and sugar in a saucepan and bring to the boil. Add the ground walnuts and keep everything on the fire, stirring constantly, until all the milk is absorbed. Leave to cool.
-for a special taste, I fry a little half of the amount of walnuts in the oven
-to cool quickly, put the pan with walnuts in another pan with water as cold as possible and mix. Change the water every time it is heated, until the cream is cooled well (about 3-4 times)
Add the soft butter, at room temperature, foamed a little before and 2-3 tablespoons of brandy or a little rum or rum essence. Mix the cream well to make it frothy - see in the section how fine the cream is & # 128578
Simple walnut cake Simple walnut cake