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Candied apricots are hydrated in a cup of hot water and leave for at least an hour. Drain the water and cut into small pieces, leave a few for garnish.
Separate the egg whites from the yolks.
Mix the butter with 1/2 cup of powdered sugar until it turns white and becomes creamy, then incorporate the yolks and add the vanilla essence.
Mix the egg whites with a pinch of salt until they harden, then gradually add a cup of powdered sugar (use the same cup to measure all the ingredients in the recipe). .
Mix the flour with cocoa and baking powder and sift them, then incorporate them into the above composition. Add the milk, then add the candied fruit and mix gently at the end.
Put the composition in a larger cake form lined with baking paper and put in the preheated oven for about 50-60 minutes (make the dough with the toothpick).
Remove from the oven and let cool a little. Meanwhile make the icing: melt the chocolate, add the butter and a tablespoon of brandy, then the milk. Put the icing over the cake when it has cooled a little. Garnish with white chocolate flakes and candied fruit. coffee or a cup of milk.
Coconut cake & # 8211 dessert you will want to eat every day
Today I recommend you try coconut. They are very easy to prepare and taste incredibly good.
- 500 gr wheat flour, 2 yolks
- 83 gr sugar, 40 gr cocoa powder
- 42 grams of fresh yeast
- 250 ml milk, 3 gr salt
- 30 ml rum, 10 gr vanilla sugar
Ingredients for the filling:
- 330 gr coconut
- 160 gr sugar, 400 ml whipped cream
- 120 gr eggs (approx. 2.5 eggs), 10 gr vanilla sugar
- 20 ml rom
Method of preparation:
Sift wheat flour and cocoa into a bowl. Add salt. Crush the yeast and put it in the bowl. Add the yolks, sugar and milk and mix well.
Add rum and vanilla sugar. Knead until you get a homogeneous dough.
Cover the dough with a clean towel and leave it to rise, at room temperature until it doubles in volume.
To prepare the filling, mix the coconut with 80 g of sugar and whipped cream. Put the mixture to boil in a saucepan. After it boils, let it cool.
After it has cooled, add the vanilla sugar, rum and gabenus. Beat the egg whites with the remaining sugar until you get a hard foam. Then add them to the previously prepared mixture.
After the dough has risen enough, divide it in two. Spread a piece of dough on the work surface sprinkled with flour. Put the coconut filling over the dough.
Roll the dough and put it in a round cake tin.
From the remaining dough we can make a round cake or we can make a roll with coconut.
Bake both the cake and the coconut roll in the preheated oven at 170-180 degrees for about 55 minutes.
Let the roll and the cake cool, then sprinkle them with powdered sugar and cut them into slices.
Good appetite and increase cooking!
Cocoa check & # 8211 fasting recipe
If you follow the Christmas fast, then we also recommend a fasting cake recipe. It is a dessert that is very easy to prepare at home and for which you only need a few ingredients.
- 350 ml milk
- 320 gr flour
- 220 gr sugar
- 130 ml of sunflower oil
- 50 gr cocoa
- A sachet of baking powder
- A teaspoon of orange peel
- A pinch of salt.
Method of preparation
In a bowl, mix the flour with the cocoa, sugar and baking powder. Add the oil and milk that you have previously heated over low heat. Mix everything well until you get a thick cream. Add the grated orange peel.
The composition of the cake is put in the baking tray that you lined with oil and flour and bake everything for 30 minutes, at 180 degrees C. The cake is removed from the oven and allowed to cool, then removed from tray and powder with vanilla sugar.
Check in three colors with coconut and cocoa
Because I have some egg whites left from the salad and cake, I thought of making this cake in three colors with coconut and cocoa delicious and good-looking.
The result was two cakes, one I made in the shape of a guguluf.
But the shape didn't matter anymore, no matter how good it turned out, it was eaten immediately, I barely saved the one in the shape of a cake for my mother.
I prepared the cake according to the classic recipe, noted in the old notebook, in which the main measure is a 250 ml cup.
[ingredients title = & # 8221Ingrediente & # 8221]
- 8 eggs + 6 egg whites
- 2 + 1/2 cup sugar
- 1 cup oil
- grated lemon and orange peel
- 1 teaspoon lemon juice
- 2 tablespoons cocoa
- 150 gr coconut
- 2 cups + 2 tablespoons flour
- coffee essence
- lemon essence
[preparation title = & # 8221Preparation & # 8221]
Assembling cake in three colors with coconut and cocoa
We grease the guguluf form with oil, and we cover the cake tray with baking paper and we start to put the composition, alternating two tablespoons of yellow composition and one tablespoon of black composition, in order to beautifully marble the cake.
Beat the 6 egg whites with a little salt, then gradually add a cup of sugar, a little lemon juice, the two tablespoons of flour and coconut.
We spread half of the resulting composition in the shape of a guguluf and half in the shape of a cake.
Bake the cakes for 40 minutes at 175 degrees, but check in the last 5 minutes with the toothpick.
After extinguishing the fire, leave the trays in the oven for 5 minutes, so as not to leave the cakes.
The cakes will not be removed immediately from the trays, but when they are slightly cooled, in order to keep their shape.