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Check with coconut, cherries and chocolate

Check with coconut, cherries and chocolate

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I made this recipe for Christmas, also after my head and what I had and it turned out very beautiful and fluffy!

  • 4 eggs
  • 2-3 tablespoons grated white coconut
  • 4-5 candied cherries
  • 4 squares of chopped dark chocolate with the knife in cubes
  • 1/2 sachet of baking powder Dr. Otker
  • flour after the eyes, about 5 tablespoons
  • 1/2 plain creamy yogurt
  • a few drops of vanilla essence
  • 1 cube of butter as a soft nut at room temperature
  • 4 tablespoons sugar

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Check with coconut, cherries and chocolate:

Separate the egg whites from the yolks. Whisk the egg whites with a light powder of salt and sugar. Then add the yolks rubbed with soft butter and yogurt and then vanilla essence. Last time flour mixed with coconut and baking powder. Incorporate easily, little by little, mixing with a whisk. Then grease the silicone margarita form with butter / margarine and pour the cake composition. Sprinkle small pieces of candied cherries and chocolate on top. Bake on medium heat for about 20 minutes.

Remove to cool and powder with powdered sugar and garnish as desired. You can serve cut flower petals, circles with the mouth of a glass or cubes with a knife, as you wish, the section will look great anyway. :)

Great appetite!

Fluffy cake with vanilla and cocoa recipe & # 8211 best cake

Fluffy cake with vanilla and cocoa recipe best cake simple cake delicious cake cake recipe best cake how to make cake how to make traditional cake vanilla cake cocoa cake.


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Daria cake

We can take advantage of a shortcut if you have cherry jam in the pantry. All we had to do was mix hydrated gelatin with heated jam and pour it over the counter.

Dark chocolate topping

1 sachet of gelatin dissolved in 50 ml of water (if we use white chocolate we can put 25 ml of water and 25 ml of lemon juice)

Coconut flakes:

Method of preparation:

Whisk the egg whites and then add the sugar one by one until it becomes a hard and firm meringue. Add the yolks and mix lightly.

Poppy, coconut and flour are added to the composition, mixing gently with a spatula.

From this composition we bake two thin countertops. Pour the composition into two equal trays, lined with baking paper. Bake at 170 degrees for 20 minutes.

Allow to cool and take care of the cream.

The yolks, sugar, pudding powder and starch are mixed with 100 ml of milk.

The remaining milk is heated well and pour the milk mixture over it.

Stir gently and continuously until the composition thickens. Remove from the heat and leave to cool.

The soft butter, which has been at room temperature for at least two hours, mix well and add a tablespoon of the cooled composition. At the end we add the cherry liqueur.

The gelatin is hydrated in 150 ml of water.

Put the fruit in a saucepan covered with sugar. Add the lemon juice. Mix 2 tablespoons of starch with 2 tablespoons of water and pour over cherries. Boil until thickened and set aside to cool slightly. Hydrated gelatin is poured over the fruit, stir to melt and mix. Let the jelly cool a bit and when it has reached consistency and is no longer liquid, pour it over the first sheet of countertop. Put the sheet in the fridge, to cool and harden the jelly, for 15-20 minutes.

Pour the cream over the jelly, level and put the second sheet on the counter. Put the cake back in the fridge for an hour.

On top you can glaze with chocolate and coconut

Chocolate and whipped cream are heated on a steam bath. Pour the hydrated gelatin into the composition, mix well and pour over the cake. Sprinkle the coconut flakes on top. Prepare as follows:

Put all the ingredients in a bowl on the fire and stir constantly until golden.

Check with coconut, cherries and chocolate - Recipes


Black woman with coconut
If the fierce tiger would feed
He would get better right away,
If you could, and a coffee.

INGREDIENTS for the countertop

  • 100 gr dark chocolate
  • 200 gr butter
  • 150 g brown sugar
  • 100 gr flour
  • 3 eggs

for the cream

for ganache

WORKSHOP black with coconut

  1. for the top, melt the chocolate with butter on a bain-marie. We take it off the fire but we leave the vessel above the water. Add the sugar, stir to dissolve the sugar. Let cool, then add eggs .and mix until completely homogenous. Add flour.and incorporate with a palette. The obtained composition is poured into a heat-resistant form (size 20 & # 21530 cm) covered with baking paper.
  2. Put in the oven at 170 degrees for 30 minutes. Then let the countertop cool completely.
  3. We prepare cream. Nothing simpler: we mix condensed milk with coconut flakes Cover the top with this cream.
  4. For the ganache, melt the chocolate with liquid cream on the bain-marie and add over the coconut cream.Leave in the fridge until the icing hardens, then serve with great appetite.
  5. Bon appetit to the black woman with coconut!

Chocolate and cherry cake

When the idea came to me to make a cake with chocolate and cherries, I can honestly say that I didn't really know how to approach it. I only knew that I want it to be a moist, creamy cake, with a very pronounced taste of chocolate and at the same time the subtle aroma of cherries to be present. As every time I cook according to inspiration and not according to a clear recipe, I took a piece of paper and a pencil with me and wrote down everything I used, guiding me according to some proportions. That such a good cake would come out, I myself would not have believed, nor that it would have such a special texture. But most of all, I didn't think I would be rewarded with something so delicious after so little effort and in such a short time, because the cherry and chocolate cake barely lasts half an hour, from the beginning to the plate. .

Preparation time: 00:10 hours
Cooking time: 00:20 hours
Total Time: 00:30 hours
Number of servings: 12
Degree of difficulty: Easy

Chocolate and Cherry Cake Ingredient:

  • 220 grams of cherry jam
  • 80 grams of chocolate with 75% cocoa
  • 200 grams of soft butter
  • 4 eggs
  • 4 tablespoons sugar
  • 70 grams of black cocoa, of the best quality
  • 135 grams of flour
  • 1 tablespoon vanilla extract
  • 200 grams of cherries, weighed without seeds
  • 1 teaspoon baking powder
  • powdered sugar for finishing (optional)

Preparing Chocolate And Cherry Cake:

1. Start the oven and set it at 180 degrees Celsius.

2. It all starts with cherry jam, 2013 edition, perfectly preserved, with a slightly bitter tint, as it suits a cherry jam. In a saucepan, weigh 220 grams of jam, then pass with a vertical mixer until it turns into a paste. Of course, you can also use another jam or jam, but I recommend this one because it gave a subtle, very pleasant taste to the cake.

3. Add the soft butter over the jam and mix with the mixer. After everything is homogenized, add the 80 grams of chocolate broken into pieces and put the pan on low heat, stirring only until the chocolate melts (it should not boil. Leave the mixture of butter, jam and chocolate aside.

4. Mix the flour and cocoa with the baking powder and sift through a sieve.

5. In a large bowl, beat whole eggs with the mixer together with the sugar until a cream is formed, to which is added the mixture of butter, jam and chocolate, vanilla extract and cocoa flour. Homogenize carefully, with a wide spatula, starting from the bottom of the vessel to the surface.

6. Pour the composition into a tray covered with baking paper (my tray was 32 x 24 cm.), Level and put in the oven. After 10 minutes, the cake should have formed a thin crust on top. Remove quickly and deepen the pitted cherries in the cake. Bake for another 10 minutes (22 minutes is maximum baking, because it is not desirable to dry too hard, the most pleasant thing about this cake is the slightly moist texture).

The baked cake is left to cool & # 8230 hm, who am I to tell you something like this? Well, what do you think, did I have the patience to let it cool down, given that the whole house smelled like luxury chocolate? No, I attacked her while she was still slightly warm and very good. This cake is good both hot and cold, portioned in generous squares and powdered with a pinch of powdered sugar and that's it.

If you want to raise it to another level, serve it with a little vanilla ice cream next to it. You won't be sorry.

Vegan cake with fluffy and creamy coconut

Juicy and creamy, the vegan cake with coconut is very easy to make, it does not contain milk, eggs and butter.

It is the perfect dessert for those who are in love with the taste of coconut and can be a really special birthday cake.

Ingredients for vegan coconut cake:

Dried ingredients:

-180 gr oatmeal (gluten free, if you prefer), ground into flour

-130 gr of unsweetened coconut, transformed into flour

-150 g of coconut sugar (or 150 g of white sugar)

-2 teaspoons of baking powder

-1 teaspoon baking soda

Liquid ingredient:

-160 ml of apple juice or 160 gr of peeled zucchini

-80 gr maple syrup or agave syrup

-1 tablespoon white vinegar or apple cider vinegar.

For the glaze:

Method of preparation:

Peel the sweet potatoes and cut them into cubes of about 2 cm. Boil in water until soft.

Oatmeal is ground together with coconut flakes.

Put all the dry ingredients in a bowl.

Preheat the oven to 180 degrees Celsius.

Take 2 cake trays with a side of 18-20 cm and line them with baking paper.

Mix the liquid ingredients well with a blender, then pour over the dry ingredients. Stir until smooth.

The obtained dough is divided equally in the 2 trays and baked for 30-35 minutes. It is ready when the test with the toothpick, it comes out clean from the middle of the dough.

While the countertop is still in the oven, you can prepare the icing. Make it simple, mixing all the ingredients with a blender until you get a creamy mixture.

After the cake has cooled completely, it can be glazed and decorated with coconut flakes. Refrigerate for at least 3 hours before serving.

Cake recipe with coconut

Enter to see the list of ingredients and preparation instructions! CAKE WITH YOGHURT AND COCONUT & # 8211 Recipes All Kinds of Recipes. How to prepare cake with yogurt and coconut. Prepare a sweet and refreshing cake for any holiday! Rub the soft butter, even melted with sugar and eggs, one at a time. Add the yogurt and mix everything well.

Rating: 4.4 & # 8211 33 votes & # 8211 55 min.

Recipe: Cocoa leaves and coconut cream

And because we are fasting for Christmas, I propose a recipe for fasting cake. Cocoa leaves, coconut cream and apricot jam. This cake passed, both among family and colleagues.

The ingredient was fasting cocoa
& # 8211 9 tablespoons oil
& # 8211 9 tablespoons sugar
& # 8211 9 tablespoons water
& # 8211 1 tablespoon ammonia
& # 8211 2 tablespoons cocoa
& # 8211 flour as it comes out a good dough to spread

Ingredients coconut cream for Cocoa leaves
& # 8211 250 grams of margarine
& # 8211 100 & # 8211 120 grams of coconut
& # 8211 2 sachets of vanilla sugar
& # 8211 1 cup juice (sprites, apricots, oranges, peaches) or compote juice
& # 8211 2 tablespoons flour
& # 8211 5 tablespoons sugar
& # 8211 1 tablespoon powdered sugar
& # 8211 1 jar of apricot jam

Ingredients grace for fasting cake and cream with coconut
& # 8211 5 tablespoons sugar
& # 8211 2 tablespoons cocoa
& # 8211 2 tablespoons water
& # 8211 1 tablespoon oil
& # 8211 50 grams of margarine
& # 8211 a few drops of vinegar

Preparation Sheets with fasting cocoa
Mix water with sugar, ammonia and oil. Add as much cocoa and flour as possible. Knead until a dough is not too hard, which is divided into three. Each side is stretched and baked on the back of the tray.

Preparation of coconut cream for Fasting Cake
The 2 tablespoons of flour are mixed with 5 tablespoons of sugar and pour a little of the amount of juice until the flour dissolves and boils. Stir continuously so as not to become lumpy. The pudding is left to cool. Rub the margarine foam with 1 tablespoon of powdered sugar, then mix with the juice pudding. Add vanilla sugar and coconut. The resulting cream is divided into two.

Assembly Fasting cake with cocoa leaves and coconut cream.
Place the first sheet of cocoa, half of the coconut cream on a plate. Sprinkle the apricot jam over the cream.

Preparation Sheets with cocoa and coconut cream

Put the second sheet with cocoa and grease with the remaining cream. Place the last sheet, and pour a cocoa glaze on top.

Preparation of icing for sheets with cocoa and coconut cream
Mix all the ingredients and boil the icing on the stove until it thickens. Pour over the last sheet of cake and let it harden.

Fasting cake with coconut cream

Let the cake sit for a few hours, let the sheets soften a little. If you prefer, you can syrup the sheets a little. but I didn't syrup them and I thought they turned out pretty well.

Video: Coconut. kokos