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Ginger cake

Ginger cake


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A simple cake, but very fragrant, as it suits a cake chosen to sit next to a cup of coffee :)

  • 1 cup sugar
  • 100g ginger (pieces) with sugar
  • 3 dogs flour
  • 200g butter

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Ginger cake:

Ginger is cut into small pieces. Beat the butter with the sugar until it becomes a cream. Add the chopped ginger and flour and continue beating with the mixer. Large crusts of crust will form, it is not in any homogeneous form. All this "coca" will be put in a tray 27x33 cm or something close in size. It will be pressed by hand (it will look like a shell) and some stripes will be drawn on top with the teeth of a fork.

Bake for 30-40 minutes in a preheated oven at 180 degrees Celsius. It's ready when it turns golden. Remove from the oven, leave to cool a little for 3 minutes and cut the small squares without removing them from the pan. It is left to cool in the tray, by cooling it becomes crispy, compact (if it is hot it is crumbly and breaks, if it starts to cool completely it can no longer be cut into the desired shape)


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We appreciate your feedback on how to improve Yahoo Search. This forum is for you to make product suggestions and provide thoughtful feedback. We’re always trying to improve our products and we can use the most popular feedback to make a positive change!

If you need assistance of any kind, please find self-paced help on our help site. This forum is not monitored for any support-related issues.

The Yahoo product feedback forum now requires a valid Yahoo ID and password to participate.

You are now required to sign-in using your Yahoo email account in order to provide us with feedback and to submit votes and comments to existing ideas. If you do not have a Yahoo ID or the password to your Yahoo ID, please sign-up for a new account.

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Ginger Crinkles (cracked ginger cookies)

We can't wait to share this version with you my collection cookies, namely Ginger Crinkles (cracked, ginger cookies).

Besides Chocolate Crinkles or those with coffee,today I share this recipe.

With the aroma of ginger, the smell of cinnamon, orange, tender and light, these Ginger Crinkles (cracked, ginger cookies) are perfect for any sweet tooth.

I stumbled upon it picture this one with cookies and I knew immediately that I would have to make them too. I chose another recipe, and the result was wonderful.

They are a delight for the taste buds, light and fragrant, perfect with a hot tea.

What can I tell you? If you are a fan of gingerbread and Christmas flavors, don't stop thinking, prepare them for your loved ones and friends! Even for enemies :))) They will be conquered by their aroma!

I invite you to a fragrant portion of cookies!

Preparation time: 20 min (+ waiting time: 2 h / overnight) Nr. servings: 50 Complexity: medium

Ingredient:

  • 150 gr butter
  • salt
  • 100 g raw sugar
  • 2 chicken eggs
  • 350 gr wheat flour
  • spices:
  • 1 lgta cinnamon
  • 1/2 lgta cloves + nutmeg
  • 1 lgta ginger ras
  • 1/2 lgta ginger powder
  • 1 orange with untreated peel
  • 1 sachet of baking powder (10 gr)
  • Furthermore:
  • white sugar cough
  • white sugar powder

Method of preparation:

The ingredients must be at room temperature.

In a bowl, put the soft butter, a pinch of salt, sugar and grated orange peel. Foam with a mixer until fluffy. Add one egg, mixing well after each one.

Sift the flour with the baking powder, add it over the butter composition. Add the spices (you can dose to taste) and mix until smooth.

The dough obtained must be homogeneous, dense and dark in color. Put in cling film and refrigerate for at least 2 hours. It can be kept until the next day.

Preheat the oven to 170 degrees C. Wallpaper a stove tray with baking paper.

Prepare a bowl with caster sugar and one with powdered sugar.

Remove the dough from the refrigerator. Small balls are formed which are rolled in caster sugar, then powdered sugar.

Bake in the preheated oven for 8-9 minutes. They do not need to be cooked anymore, however they will harden as they temper.

It is stored in metal boxes. They also last 2 weeks if you store them in a dry place.

It is enjoyed with a hot tea. They are very, very fragrant and tasty!


Mosaic cake

VIDEO

Ingredients

Countertop Mosaic Cake

  • 120 g flour
  • 120 g of sugar
  • 100 g candied apricots
  • 120 g fried walnuts
  • 200 g of shit
  • 7 pcs egg whites
  • 1 sachet of baking powder
  • 1 pinch of salt

Cream Mosaic Cake

  • 7 pcs yolks
  • 150 g sugar
  • 250 g butter at room temperature
  • 1 teaspoon vanilla extract
  • 2 pcs was Neapolitan

METHOD OF PREPARATION

Mosaic cake top preparation method

Mosaic cake - cream preparation method


  • Rock (22 x 32cm)
  • 5 eggs husband
  • A little salt
  • 180 g sugar
  • 50 ml oil
  • 140 g flour
  • 3 tablespoons cocoa
  • 1 tablespoon instant coffee (ness)
  • Syrup
  • 100 g of sugar
  • 300 ml water
  • 1 tablespoon instant coffee (ness)
  • Glaze
  • 100 g of sugar
  • 100 ml hard coffee (espresso)
  • 100 g dark chocolate (50-60% cocoa mass)
  • 25 g butter
  • Cream
  • 250 g mascarpone
  • 200 ml whipped cream
  • 50 g powdered sugar
  • 2 tablespoons ness
  • 2 tablespoons water

For the top, mix whole eggs with a pinch of salt and sugar for 10-15 minutes until they triple in volume. We will have to obtain a creamy, fluffy and light-colored composition.

Sift the flour together with the cocoa and ness-u.l Then incorporate the mixture into the egg composition, little by little, mixing gently with a spatula.

At the end, lightly incorporate the oil.

Transfer the dough obtained in a tray 22×32 cm and bake the top for 30-35 minutes at 180 ° C. When it is ready, we turn it over and let it cool completely.

Meanwhile, we prepare the syrup. Caramelize the sugar carefully so as not to burn it, carefully pour the water and let it boil until all the caramel melts. When it has cooled, add the ness and mix until it dissolves. Let it cool.

The icing is extremely easy to prepare. Boil the coffee and sugar for 5 minutes on low heat, take the bowl off the heat and after 2-3 minutes, put the chocolate and butter. Stir vigorously until smooth. Don't be afraid if it looks cut, it will become creamy after it has cooled.

After cooling, remove the edges of the countertop and cut it into 24 squares.

Quickly immerse the countertop squares and place them in a tray.

Now all we have to do is glaze the cakes, pouring the icing over each square with a spoon.

Put the tray in the cold and prepare the cream.

In a bowl put the mascarpone, whipped cream (unsweetened), powdered sugar and instant coffee dissolved in two tablespoons of water.

Mix until a consistent and homogeneous cream is formed.

Transfer the cream to a pouch and decorate the cakes according to your imagination. If you want, you can sprinkle a little ness on top of the cream. Good appetite!

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King Pingui Cake Ingredient:

  • 10 eggs
  • 200 grams of sugar
  • 2 packets of vanilla sugar
  • 5 tablespoons filled with semolina
  • 5 tablespoons flour
  • 5 tablespoons full of bitter cocoa
  • 5 tablespoons honey (acacia)
  • 1.5 pac. baking powder
  • 1 pinch of salt
  • 50 ml milk
  • 270 ml oil

Glaze 1 (over cream):

  • 120 grams of household chocolate
  • 70 grams of butter
  • 1 tablespoon water
  • 2 tablespoons oil

Glaze 2(for finishing the cake):

  • 220 grams of household chocolate
  • 100 grams of butter
  • 3 tablespoons oil
  • 1 tablespoon water
  • 1 tablespoon powdered sugar

  • 700 milliliters of whipped cream + 3 tablespoons powdered sugar)
  • 1 packet of instant gelatin (also found in Romania, at Real stores) or 2 packs of cream hardener
  • 3 tablespoons milk (preferably condensed milk)
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract

Preparation Kinder Pingui Cake - countertop

1. For the countertop, first separate the eggs (picture 1). Beat the 10 yolks with the sugar and vanilla sugar with the mixer, for a few minutes, on the highest speed, until the mixture becomes a dense cream (picture 2). Whisk the egg whites with the salt powder, separately (picture 3). Add flour, baking powder, cocoa and semolina, well mixed beforehand, to the yolk cream. Mix lightly, gradually add the milk and oil (picture 4) and honey is added (picture 5). The composition is easily mixed with the 10 egg whites beaten like snow (hard foam) with salt dust, with movements from bottom to top, vertically, so as to keep the composition as airy as possible. (picture 6).

2. The final composition is quite liquid. Divide the composition into two identical trays, covered with baking paper, which are baked in the oven with ventilation at 165 degrees for 12-13 minutes or the normal one at 175 degrees. The baked countertops are allowed to cool without removing the paper.


Prepare icing and cream for kinder pingui cake

1. Meanwhile, prepare the glaze 1, from all the ingredients that are mixed on the fire, melting them, without boiling, then set aside to cool.

2. To prepare the cream, mix the whipped cream (very cold) on high speed until it hardens in half. Add the powdered sugar and continue mixing until it sticks. Be careful, if the whipped cream is hot or if it mixes more than it should (until it hardens well and that's it) there is a danger of cutting it. Add "Instant Želatinu Fix" - ie instant fixed gelatin, or, second option - 2 packs of whipping cream. Add the milk (in my case condensed milk), honey, vanilla extract and mix well again. The result is a frothy and consistent cream.

Assembly

1. Meanwhile, the sheets for the kinder pingui cake have cooled, so we move on to the assembly. Put half of the cream on one of the sheets, smoothing very well, helping us, if necessary, with a damp knife with a long blade. Place the previously prepared icing over the cream, kept at room temperature, then put the cake in the freezer for a few minutes, just enough to harden the icing.

2. Meanwhile, prepare glaze 2, identical to the first, from all the specified ingredients. Remove the cake with hardened icing from the freezer and place the rest of the cream on top of the cream, leveling the surface very well.


3. Turn the second sheet over the cream, with the paper facing up, lightly press on the entire surface of the paper to adhere the sheet to the cream, then remove the paper.

4. The surface of the cake is glazed with glaze 2 prepared before and kept at room temperature and put back in the freezer for a few minutes, only until it hardens.


The assembled Kinder pingui cake is kept in the refrigerator for a few hours, then cut with a knife always soaked in hot water. I portioned it into 36 pieces, but you can also make smaller portions, because as good as it is, it has so many calories. It's much better the next day.


How is ginger used for weight loss?

  • Add 1 teaspoon of ginger juice to detoxifying water in the morning to help intestinal transit.
  • Grate a 1-inch ginger root and add it to the breakfast brush to give an extra zing.
  • Add ½ teaspoon of finely chopped ginger to your Spanish omelet for breakfast.
  • Add crushed ginger to green or black tea and consume 20 minutes before eating to suppress appetite.
  • Add 1 tablespoon of grated ginger or fried chicken or turkey ginger paste to give an Asian earthy flavor.
  • Add ginger to your curry to give it a nice aroma and taste.
  • You can add ginger to cakes, muffins, oatmeal cookies, and cookies.
  • Add ginger to the salad sauce to make it tasty and exciting.
  • You can chew a small piece of raw ginger.
  • Add ginger to soups or mix-fries to help enhance flavor.

It is best to consume raw ginger or ginger tea for best results. Here's how to make ginger tea.


Video: We made two red muscovy ducks into the Ginger Duck, the taste really deserves its reputation (October 2022).