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For the top, sift the flour and mix with the baking powder and cocoa.
Beat the egg whites, stirring a tablespoon of sugar.
When they have hardened, add the yolks, one by one, the milk, the oil, then add, little by little, the flour, mixing with a spatula, from the bottom up.
Wallpaper a cake form with a baking sheet (diameter 29cm), add the dough and bake for 25 minutes. Check with the toothpick if it was ready and leave it to cool until the next day.
For the cream, the cottage cheese is mixed with the sugar.
Whip the cream separately, then incorporate it into the cheese composition.
Cut the top into 2, syrup it with compote, then put more than half of the cream, the second syrupy top and cover it with the rest of the cream.
Grate the milk chocolate on top.
Leave to cool, then cut.
Carrot cake and cream cheese & # 8211 a dessert to everyone's liking
The cake with carrots and cream cheese is juicy and soft. Carrots give a warm shade to this cake and enrich its taste. It goes great with a cup of coffee, tea or hot chocolate.
- 3 cups wheat flour, 2 cups cream cheese, 2 teaspoons baking soda
- 2 cups grated carrot, 2.5 cups sugar, 2 teaspoons vinegar, 2.5 cups water
- Half a teaspoon of salt, 2 teaspoons flax seeds, 1.5 cups nuts
- 3 teaspoons vanilla essence, 1 tablespoon milk, 1 tablespoon ginger
- Half a teaspoon of cloves, half a teaspoon of nutmeg, 10 tablespoons of coconut oil
Method of preparation:
Turn the oven to 180 degrees and let it heat up. Put the walnuts on a baking sheet and put them in the oven for 5 minutes to dry.
Sift wheat flour into a deep bowl. Add 2 cups sugar, half a teaspoon of salt, ginger, cloves, nutmeg, 2 teaspoons vanilla essence and 2 teaspoons baking soda.
Peel a squash, grate it and squeeze the juice. Chop the walnuts and divide them in half. Put some of the nuts in the flour bowl and mix well.
Grind the flax seeds in a blender and mix them with half a cup of water.
In a separate bowl, mix the coconut oil with 2 cups of cold water and 2 teaspoons of vinegar. Mix well, then add the flax seeds, a teaspoon of vanilla essence and grated carrots. Pour everything into the flour bowl and mix until you get a smooth dough.
Grease two round, identical trays with sunflower oil. Pour the carrot dough into the trays. Put the two dough trays in the preheated oven at 180 degrees for 35 minutes. Turn off the oven and leave the trays in the oven for another 10 minutes.
To prepare the cream, mix the cream cheese with the remaining sugar. Grease the first cake top with cream, then cover it with the second top. Add another layer of cream and sprinkle the remaining walnuts on top.
Leave the cake in the fridge for 6-8 hours to have time to soften. Good appetite and increase cooking!
Carrot cake or carrot cake- carrots really do not feel, but they give a wonderful taste and texture! The top is fluffy, soft and slightly damp.
The origins of the carrot cake are disputed. Published in 1591, there is an English recipe for "pudding in a Carret root" which is essentially a stuffed carrot. It included many elements common to modern dessert: sour cream, eggs, raisins, sweetener, spices, grated carrot and breadcrumbs. Many food historians believe that carrot cake comes from carrot puddings eaten by Europeans in the Middle Ages. It is said that this evolution originated in the Middle Ages. At that time, sugar was expensive for most individuals. Hard to find, so many people have used carrots as a substitute for sugar.
In volume two of "L'art du cuisinier" (1814), Antoine Beauvilliers included a recipe for a "Gâteau de Carottes", which was popular enough to be copied versatum into competitors' cookbooks. In 1824, Beauvilliers published in London an English version of his cookbook that included a recipe for "Carrot Cakes" in a literal translation of his previous recipe.
Another recipe from the 19th century comes from the housekeeping school in Kaiseraugst (Canton Aargau, Switzerland). According to the Swiss Culinary Heritage, this is one of the most popular cakes in Switzerland, especially for children's birthdays.
The popularity of carrot cake was revived in Britain due to rationing during World War II.
Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.
I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I know myself, I have been sitting between my mother's legs in the kitchen, so from here you will realize the soul load between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.
I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)
"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and I will tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.
Mix flour, cocoa, baking powder and salt in a bowl. Mix 100 grams of butter until creamy. Gradually add the sugar and mix until you get a homogeneous cream. Incorporate eggs in turn, mixing the composition very well.
Then add the vanilla. Gradually incorporate the flour mixture prepared earlier and the milk. When you have obtained a creamy dough, add the blueberries and then pour the whole composition into a tray.
Add the pan to the hot oven for 40 minutes. When ready, let the dough cool completely.
For the cream, first beat the butter with the cream cheese and vanilla. Then add the powdered sugar. Cut the top into two slices and grease them with this cream.
Mix eggs with sugar until they become like a cream, gradually add the oil, add flour mixed with baking powder, cocoa and then sifted, essence and mix.
Pour the composition into the tray lined with flour and put it in the preheated oven until it passes the toothpick test.
Let it cool very well.
Mix the cream cheese with the sugar, add the whipped cream beforehand and mix well, let it cool for 30 minutes.
We break the chocolate into pieces, add the whipped cream and put the pot on low heat, stirring constantly until it melts, taking care not to boil it, let it cool very well and then mix it until it thickens.
We will cut the cooled countertop in 3.
We place the first sheet, we syrup it (I used compote) we add the chocolate cream from which we stopped a little for decoration, the second sheet & # 8211 we syrup & # 8211 the cheese cream and the last sheet.
Cover the cake with the remaining chocolate cream and decorate as you like. (250 ml fresh)
Try this delicious video recipe too
Omelette cake with cream cheese
Yes, you read that right. A cake made of omelette, with cream cheese and dill, decorated with parsley leaves. Sounds good for a special morning, doesn't it? It is also perfect as an appetizer, picnic or office. And the preparation method, you can't even imagine how simple and fast it is. But let's get to work. We need the following:
- 8-10 eggs
- 1 zucchini
- 2 red onions
- 4 capsicum peppers
- 5-6 tablespoons of milk
- 300 gr cheese fagaras
- 100 gr sour cream
- a bunch of dill
Now that we have listed all the ingredients on the table, let's start combining them. First of all, wash the vegetables well. We will work in 2 bowls. Cut the zucchini into cubes and heat it in a pan with a little oil. After it has hardened, put the zucchini in a bowl. Chop the red onion and roasted pepper, then put it to harden. First the onion, and after a minute or two, add the pepper. After this step, we put the two in a bowl. Break 5 eggs in the bowl with the zucchini and 5 in the bowl with the onion and pepper. Add milk to the two bowls, season with salt, pepper and other favorite spices and mix well. When they are well blended, heat the oil in a pan and start frying the omelettes-pancakes. We will get about 3-4 pancakes with zucchini and about 3-4 with onions and peppers. After this operation, we focus a little on cream cheese. In another bowl, put the fagaras cheese that we mix with sour cream and finely chopped dill. Mix well to blend all tastes. Now begins the funny part, namely, assembling the cake. We start at the base with a pancake with zucchini, let's say, the order of the pancakes does not matter. So the pancake, a layer of cream cheese, pancake, cream cheese and so on until we finish the pancakes. The "roof" will definitely have to be a pancake. Decorate with parsley or green basil leaves, cut into slices and place nicely on plates. We pour a few drops of olive oil on each slice, for decoration and we enjoy the omelet cake.
Cake with cottage cheese and boiled cream & # 8211 an excellent dessert in every way!
The cake specially prepared for the holiday table is often a real culinary masterpiece, with a very appetizing look. So is the cake in the recipe below. Get a particularly tasty dessert with a soft cheese-based top, which combines perfectly with fine boiled cream and walnut kernel flavor. This homemade cake can compete with any dessert on the market. Surprise your guests with a refined delight, which will conquer even the most skilled gourmets.
-400 g cow's cheese (homemade)
-2 glasses of sugar (1 glass for dough and 1 glass for cream)
-4 eggs (yolks & # 8211 for dough, egg whites- for cream)
-2 teaspoons baking soda
-1 tablespoon cornstarch
-300 g of soft butter (at room temperature)
-2 packets of vanilla sugar
METHOD OF PREPARATION
1. Rub the cottage cheese well with 1 glass of sugar. If the cheese is dry & pass it through a sieve.
2. Add the egg yolks and baking soda, quenched with lemon juice. Stir.
3. Leave the resulting mixture at room temperature for 20-30 minutes. Its volume should increase 2-3 times.
4. Gradually add the sifted flour. Mix well after each serving.
5. Get a homogeneous, non-sticky and "obedient" dough. Give the dough a round shape and arrange it on the work surface, sprinkled with flour.
6. Divide the dough into 10-12 equal portions. Spread each portion of dough in a round, thin tray.
7. Bake the tops in the preheated oven at 180 ° C for just a few minutes.
8. Prepare the cream: mix the egg whites with the caster sugar and vanilla sugar.
9. Mix 2 tablespoons of flour and starch with a little milk (cold) until you get a homogeneous mass. Add the mixture obtained in the egg white bowl and mix.
10. Boil the milk. With a thin jet, pour the egg whites and stir constantly. Boil the cream over low heat until it thickens. Allow to cool.
11. Mix the soft butter (at room temperature) with the mixer until you get a fluffy cream. Stirring constantly, add a tablespoon of boiled cream (at room temperature). Get a homogeneous cream.
12. Prepare a plate of the right size.
13. Assemble the cake: place a countertop on the plate and grease it with cream. Cover the cake on top and on the sides with cream.
14. Decorate the cake with chopped biscuits or chopped walnuts. Also, for the winter holidays, you can decorate the cake with a slice of orange, cinnamon and anise.
Cake with carrots and cream cheese
My dears, in case you missed me and Georgi, we come back today with a new video recipe, this time a super cake with carrots and cream cheese. The carrot cake or "carrot cake" came to my mind a few years ago when I first tasted it at a Starbucks. What surprised me was that it was one of the most beloved cakes among children, even if it had a vegetable as the main ingredient. Although the taste is very special and the cake is very juicy, the preparation is very simple, similar to that of muffins, respectively the solid ingredients are mixed in a bowl, the liquid ones separately, and then just homogenize. However, the special aroma comes from the spices, the same mixture that we generally use for apple or pumpkin cakes: cinnamon, nutmeg, ginger, cardamom, anise, cloves.
Below you have the ingredients, and you can see how to prepare it in the video.
Ingredients for wheat:
& # 8211 peel from an orange
& # 8211 Lemon peel
& # 8211 4 oua mari
& # 8211 500gr carrots
& # 8211 340gr old cough
& # 8211 300ml oil
& # 8211 135gr brown sugar
& # 8211 2 teaspoons vanilla
& # 8211 250gr flour
& # 8211 2 teaspoons baking powder
& # 8211 1 teaspoon baking soda
& # 8211 1 teaspoon cinnamon
& # 8211 1/4 teaspoon ginger
& # 8211 1/2 teaspoon salt
& # 8211 1/4 teaspoon nutmeg
& # 8211 1/4 teaspoon cloves
& # 8211 150gr chopped walnuts
& # 8211 150gr raisins
& # 8211 340gr cream cheese
& # 8211 110gr butter
& # 8211 2 teaspoons vanilla
& # 8211 1/4 teaspoon lemon juice
& # 8211 2 teaspoons lemon peel
& # 8211 2 teaspoons orange peel
& # 8211 280gr old powder
How can you turn this carrot cake into a divine dessert? The recipe for carrot cake with cream cheese that I give you today is a classic one. Let yourself be carried away by cravings and experiment with additions of caramel, bananas, orange peel, raisins hydrated in rum cherries in your own juice, etc. I went for the classic combination of carrots and cream cheese, being sure that my children will eat it in this way with pleasure.
I guess you will have guests if you still come up with this cake recipe, to save you from dilemmas, I propose a delicious appetizer with which you could impress even the most capricious guests. It's Curmale with blue cheese and prosciutto / cashews, you can find the recipe here.
If you cooked this recipe, do not hesitate to share your impressions on my Facebook or Instagram page, I will be very happy.