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Aromatic guguluf

Aromatic guguluf


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Beat the egg whites with 5 tablespoons of sugar and a pinch of salt.

The other 5 tablespoons of sugar + vanilla sugar are mixed with butter cream at high speed of the mixer until we get a firm cream. Reduce the speed of the mixer, add the baking soda and the beer in a thin thread.

When our composition acquires the consistency of a normal mixture of egg yolks rubbed with sugar, we add alternately egg white foam and flour, until we incorporate the entire amount of ingredients. Add the raisins.

Grease the guguluf form with a little oil, pour the mixture into the mold, sprinkle the semolina on top then the raspberries and put in the oven (preheated) at an average temperature of about 45-50 minutes

We do the test with the toothpick, leave it to cool and garnish with chocolate icing and caster sugar.

The result is an aromatic, slightly sour raspberry.



Lemon and cranberry cake recipe for fluffy guguluf with lemon

Check with lemon and cranberries recipe for fluffy guguluf with lemon. How to make a guguluf cake (kougloff, Guglhupf)? Fluffy check with icing, no baking powder, as we always do, vanilla and scented with lemon (or orange). Is a cake with fragile and tasty core, perfect with a cup of coffee or tea.

My new acquisition is a guguluf shape. I also had a gift made of Jena glass (not & # 8222yena & # 8221 which is counterfeit) but I wanted a non-stick one. What else could I inaugurate it with than a cake recipe? I have made this lemon cake many times. And Oana has done it a few times & # 8211 the one in the picture above is her version: glazed and decorated with candied cherries.

Instead of cranberries you can put raisins or other dehydrated fruits: apricots, dates, figs, candied lemon or orange peel (recipe here).

Another fluffy and nice guguluf is the one with oranges, walnuts and chocolate icing & # 8211 see the recipe here.


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Do you have a craving for something sweet? How about a guguluf with raisins and pumpkin? You can prepare it too! Your loved ones will instantly fall in love with this cake. Pumpkin and vanilla give it a fine aroma, and fresh eggs make it very fluffy.

What do you need

500 gdovleac
220 g butter
200 g sugar
1 pinch of salt
2 sachets of vanilla sugar
5 eggs
400 g of flour
1 sachet of baking powder
60 g raisins

How is it prepared

1. Peel a squash, grate it and cut it into small pieces. Put in a pot, add a small amount of water, cover with a lid and bring to a boil. When the pumpkin is almost soft, take the lid off and let it boil until the liquid drops. Make a puree and leave to cool.

2. Beat the butter with the sugar and a pinch of salt. Add the vanilla sugar and eggs gradually, stirring constantly. Gradually add the sifted flour with the baking powder and the pumpkin puree. At the end, the raisins are placed.

3. Grease and line a guguluf form with flour, pour the composition and place in the preheated oven for 45-50 minutes. Remove from the pan, sprinkle with powdered sugar and cut into slices. It can be served with cream.


Guguluf with nuts and pumpkin

Guguluf with nuts and pumpkin from: pumpkin, nuts, eggs, flour, sugar, baking powder, cocoa.

Ingredient:

  • 300 g grated pumpkin
  • 1 pinch of salt
  • 1 orange
  • 150 g chopped walnuts
  • 4 eggs
  • 1 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1 glass of flour
  • 1 tablespoon cocoa
  • powdered sugar

Method of preparation:

Separate the egg whites from the yolks, and whisk the egg whites together with the salt.

Mix the yolks with the sugar until they become a white foam. In this composition add the chopped walnuts, grated pumpkin and orange peel. Sprinkle with flour, baking powder and cocoa powder.

At the end, put the egg white foam and mix with a spatula. Pour the dough into a lined guguluf tray. Bake the cake for 30-40 minutes and serve if you want it decorated with powdered sugar.


Separate the egg whites from the yolks. Mix the yolks with 75 grams of sugar until they turn white, and beat the egg whites with the rest of the sugar.
Gradually add the oil over the yolks, stirring constantly, then the water together with a pinch of salt.
Pour the yolks over the egg whites, stirring constantly. Add a sachet of vanilla sugar and grated peel of half a lemon. Incorporate the flour with the baking powder, mixing with a wooden spoon from the bottom up.
We peel the apples and cut one of the apples into cubes, and the other we cut into slices. Then we add the cubes to our composition.
Grease a cake pan with oil and line it with flour. Place the dough in the pan.
Garnish with apple slices diagonally.
Put the tray in the oven for 30-40 minutes.
Remove the tray from the oven and cover with a towel.


Tava Magnolia Easy Life: http://shabbychicshop.ro/tavi/900-tava-magnolia-easy-life.html
Very nice for serving the cake!

Remove the apple-flavored cake from the pan when it has cooled and serve it powdered with sugar.


Guguluf with hazelnuts and cocoa

Guguluf with hazelnuts and cocoa from: eggs, oil, sugar, flour, baking powder, cocoa, sour cream, chocolate, hazelnuts.

Ingredient:

  • 6 eggs
  • 6 tablespoons oil
  • 1 cup sugar
  • 1 cup flour
  • 1 sachet of baking powder
  • 2 sachets of vanilla sugar
  • 50 g cocoa
  • 200 ml cream
  • 6 pieces of household chocolate
  • peanuts

Method of preparation:

Mix the yolks with sugar, oil, baking powder and vanilla sugar. Whisk the egg whites with a pinch of salt, add the yolk mixture, stirring gently, then add the flour.

Grease a guguluf form with oil.

The composition is divided into two: in one half cocoa is incorporated. The two compositions are alternately poured into the mold until filled. Bake in the preheated oven and allow to cool.

For the icing, dissolve the chocolate in a water bath, incorporate the cream until a thick icing is obtained. Pour over the guguluf and sprinkle with hazelnuts.


Ingredients (the unit of measurement is the glass of yogurt in my case one of 125g)

  • 1 125g fruit yogurt
  • 3 eggs
  • 3 glasses of flour
  • 2 glasses of sugar
  • 1 glass of oil
  • 1 sachet baking powder (10g)
  • 1 teaspoon lemon or orange essence

All ingredients must be at room temperature!

How do I make yogurt?

Preheat the oven to 180 degrees Celsius

Mix the eggs with the sugar until it melts and the mixture increases in volume. Add the oil and mix gradually, then the flour and yogurt, the essences and mix at low speed until smooth.

Pour the composition into a guguluf form greased with butter and bake for 35 minutes.

Remove the cake, let it cool and then turn it over on a plate.

Optionally, if you want, you can prepare a lemon glaze.

The icing is made from 100g of powdered sugar to which 2 teaspoons or more of lemon juice are added until the desired consistency is reached. What's that? The glaze must be white and not transparent.

Pour the icing over the well-chilled gugulu, let it cool and then serve the sliced ​​cake.

Another similar recipe is the Check with yogurt.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Guguluf with nuts and pumpkin

Guguluf with nuts and pumpkin from: pumpkin, nuts, eggs, flour, sugar, baking powder, cocoa.

Ingredient:

  • 300 g grated pumpkin
  • 1 pinch of salt
  • 1 orange
  • 150 g chopped walnuts
  • 4 eggs
  • 1 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1 glass of flour
  • 1 tablespoon cocoa
  • powdered sugar

Method of preparation:

Separate the egg whites from the yolks, and whisk the egg whites together with the salt.

Mix the yolks with the sugar until they become a white foam. In this composition add the chopped walnuts, grated pumpkin and orange peel. Sprinkle with flour, baking powder and cocoa powder.

At the end, put the egg white foam and mix with a spatula. Pour the dough into a lined guguluf tray. Bake the cake for 30-40 minutes and serve if you want it decorated with powdered sugar.


Fluffy guguluf with coffee it is a delicious cake with butter and strong coffee, very fluffy, aromatic, with an intense coffee taste. In addition, a guguluf has a beautiful, festive presentation, which can replace recipes for cakes or other festive cakes during the holidays. It is a simple and quick recipe that will conquer any coffee lover. I am convinced that this recipe can be prepared by a beginner in the kitchen, who wants a sensational dessert, made with few, cheap ingredients, and the recipe is made quickly.

To make a fluffy guguluf with coffee you need a good and strong coffee.

To prepare this fluffy guguluf with coffee I used Melitta CAFFEO SOLO automatic amp & Perfect Milk which I received recently. I wrote all my impressions about it in an article, which you can read if you click on the link here.

When you have a good coffee machine then the coffee prepared with its help can be the star of desserts. I have a lot of coffee sweets recipes on the blog, and this can be clear proof that I do not hesitate to bring it to my networks whenever I have the opportunity.

On Saturday we had guests for lunch. I kept thinking about what dessert I was preparing to be to everyone's liking, but to be quick to prepare, so that I would have time to make the appetizers, but also the steak for the steak that was to be made just before they arrived, I remembered that there is no exception in terms of taste for coffee desserts, so I stopped at this fluffy guguluf with coffee.

The taste and aroma of coffee were accentuated by the icing, which in addition to its aesthetic role also has an important contribution to the final taste of the dessert.

To prepare fluffy guguluf with coffee I only needed 20 minutes, and while it was baking I managed to do everything I had planned for the meal. And, in order for everything to go fast, I preheated the oven from the moment I made the coffee.

Fluffy hood with coffee it is a delicious cake, with a conquering texture when you cut the first slice. It can be enjoyed with a cup of coffee, but you can also prepare it for any festive meal or other important events.

Guguluful is also known as gugelhupf, and the basic recipe was made of leavened dough. In time, the housewives gave up making cake in a circular shape and replaced it with butter-based cake recipes.

The shapes in which they are found as desserts allow them to be elegant and become the stars of holiday tables.

I now leave the list of ingredients and how to prepare fluffy guguluf with coffee:

INGREDIENT:

1 teaspoon vanilla paste

5 g black cocoa powder

For wallpaper form:

First of all, I made a strong coffee with the help of the Melita espresso machine.

The control panel of the machine helped me set the intensity of the coffee, then I dosed the amount of water I want for the coffee.

I needed 130 ml of coffee, an amount that I then measured with a special glass, to make sure I estimated correctly.

The coffee comes out strong, but in combination with the rest of the ingredients it will lose its taste, so I added another teaspoon of ness and poured it over the hot coffee. I stirred and let it cool.

I mixed whole eggs with caster sugar and vanilla sugar for 5 minutes, at low speed for the first seconds, then at high speed.

When the composition of eggs with sugar increased its volume a lot, I added melted and cooled butter, I mixed a little, then I poured 100 ml of coffee mixed with ness.

I incorporated flour, mixed with baking powder, vanilla essence, then I added a little cocoa to give more color to the cake.

I added sour cream and mixed.

The last ingredient added was starch. After homogenizing the composition, I poured the dough into the tray lined with oil and flour.

I baked the fluffy hood with coffee for 45 minutes in the preheated oven at 180 ° C.

After it was baked and passed the test with the toothpick, I left it in the tray to cool for 10 minutes, then I put it on a grill.

To prepare the icing, we mixed the powdered sugar with 30 ml of hard coffee, prepared with the Melitta CAFFEO SOLO & Perfect Milk automatic espresso machine.

I put it over the cooled hood and decorated it with chocolate coffee beans, but you can use grated chocolate or other decorations.

I now leave you two pictures with the espresso-prepared gulp prepared at Melitta CAFFEO SOLO & Perfect Milk.

I don't know if my eyes will be drawn to the machine or my cake, but they both deserve your attention.

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I also invite you to the group I cook with friends - Tasty recipes.


Aromatic Guguluf - Recipes

I & # 8217d lie if I & # 8217d say that I like working with yeasted dough. I & # 8217m not a huge fan of it, the kneading part is the one that scares me, but from time to time I do put my tiny mixer (not even close to a professional one) to work and make this kind of sweet yeasted dough . If I had a proper mixer I would probably be making yeasted dough more often as it makes kneading so much easier, but you never know what future holds, right ?! I & # 8217ve had these pans for such a long time, Maya sent them to me after winning a baking giveaway and I & # 8217ve been avoiding them all this time thinking that they must be so hard to clean. But they & # 8217re non-stick and cleaning is piece of cake so you might see more of this in the future on my blog. My inspiration for this recipe was Wayne Gisslen & # 8217s Professional Baking book.

Kugelhupf, also known as Gugelhupf, Gugelhopf or Guglhupf is an Alsatian term for a marble cake or Bundt cake. It is quite common in countries like Germany, Austria, Croatia, Serbia or Poland. What’s special about this cake is the fact that it uses yeast instead of baking powder so the dough rises beautifully. Actually, I was surprised to see that the recipe is a mix of yeasted dough and a creaming method used to make butter cakes, you & # 8217ll see what I mean reading the recipe. What you get is a fluffy, airy, flaky cake, perfect with a cup of tea or a glass of milk. The dough is butter and moist, quite soft so you will need to grease your hands to be able to work with it, but even if it sticks to your hands at times, don't be tempted to add more flour!

In terms of additions to the dough, I used raisins soaked in dark rum, but next time I’m thinking to add some candied orange peel, chocolate chips or some turkish delight pieces or even walnuts or hazelnuts. It’s a versatile recipe when it comes to how you flavor the cake and what you add into the dough and that’s a good thing for those of you who like to alter recipes.


Guguluf with bananas

We kept throwing away the black bananas, because no one ate them, until we saw that many people use these bananas in various sweet dishes.
So I tried to include them in this guguluf.
I was afraid that they would turn black and color the dish badly, so I haven't used them yet.
They did give the guguluf a dark color, but it came out very fragrant and was eaten immediately.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 3 well ripened bananas
  • 4 eggs
  • 10 tablespoons sugar
  • 4 tablespoons sour cream
  • 4 tablespoons oil
  • 1 pinch of salt
  • 1 sachet of baking powder
  • 200 gr flour
  • 15 gr butter for greased form
  • powdered sugar for garnish

[/ ingredients]
Servings: 16 Preparation time: less than 60 minutes
[preparation title = & # 8221Preparation & # 8221]
Peel a banana, grate it and put it in a blender.
Add the cream, egg yolks and oil over them and blend until smooth.
We mix the egg whites with a little salt, then we gradually add the sugar, continuing to mix until a strong meringue is formed.
Mix the two compositions, placing the egg whites over the banana composition and mixing gently, then gradually add the flour mixed with the baking powder.
Grease a guguluf form with plenty of butter, put the composition in it and put it in the oven for 40 minutes at 180 degrees.
After baking, turn the gugulu over on a plate and let it cool, then powder it with sugar and portion it.
I did not add other essences, because I wanted to feel the aroma of bananas, but they can be added according to everyone's preferences.

I can say that I was captivated by this guguluf with bananas, so tasty and aromatic.


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