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Boil water with sugar. Separate the egg whites from the yolks and beat the egg whites. Add the syrup in the egg whites (little by little) and the yolks one by one. Mix the composition well. Add a tablespoon of oil, stirring constantly. At the end, add the flour. Pour the composition into a pan greased with butter.
Sprinkle cherries on top.
I didn't have many cherries in the freezer, so I only put a few.
Fruits have a high content of water (88.6%), acids, pectins, proteins, sugars, cellulose, tannins, potassium, iron, calcium, zinc, copper or magnesium, but also vitamins A, B1, B2, B9 and C .
Cherry tails contain potassium salts, flavonoids, but also other nutrients and have the same therapeutic properties as cherry tails.
Consumption of 155 grams of cherries gives the body:
- 15.5 mg of vitamin C
- 1,283 IU of vitamin A.
- 0.068 mg of vitamin B6
- 0.174 mg of manganese
- 0.161 mg of copper
- 2.5 g of dietary fiber
- 0.5 mg of iron
- 268 mg of potassium.
Cherry cake, kefir-based & # 8211 a taste that can't be put into words!
Today, dear lover of delicious dishes, we present you a superb recipe for cherry cake & # 8211 a real bomb of taste and flavors, which is extremely simple and quick to cook. The cherry cake is a very tasty and original delicacy, which is prepared from the most common ingredients, and as a result you will get a real culinary masterpiece. The fluffy cake, with the intense cherry taste, sweet and sour, will not leave anyone indifferent.
& # 8211 400 g of fresh cherries, in their own juice or frozen
& # 8211 200 ml kefir (at room temperature)
& # 8211 1.5 teaspoons baking powder
Note: see Measurement of ingredients
METHOD OF PREPARATION
1. Prepare the dough: combine the eggs with the sugar in a bowl. Beat the ingredients until you get a frothy and fluffy meal. Then pour the kefir and mix the ingredients well.
2. Mix the sifted flour with the baking powder in a separate bowl. Then gradually add the dry ingredients to the bowl with the egg and kefir mixture. Mix a homogeneous dough.
3. Grease the removable baking tin with butter, sprinkle with flour and pour the dough. Then arrange the cherries at random.
4. Bake in a preheated oven at 180 ° C for 40-45 minutes. Baking time depends on each oven. Take the toothpick test.
5. Remove the cake from the oven, let it cool a bit, then place it on a plate. Decorate the sweet and sour dessert with powdered sugar.
Note: If you use frozen cherries or those in your own juice, put them in a strainer to drain the liquid. If you have fresh cherries, wash them and remove the seeds.
Fluffy check with cherries or cherries
Fluffy cake with cherries or cherries & # 8211 a simple cake recipe, vanilla and full of sour cherries. A cake WITHOUT COOKING POWDER but which can support a large amount of cherries. How do we prevent cherries from going to the bottom of the cake? You can find the explanation below.
That's what a must look like fluffy cake with cherries or cherries! Each slice contains plenty of cherries on its entire surface, not just a few bitter cherries sunk at its bottom. Of course, we have to follow a few steps so that the cherries do not line up in a single sad layer at the bottom of the form. I will explain in the following all the steps to obtain an equal distribution of cherries or cherries.
Of course you can make this cake with cherries or with a mixture of cherries and cherries. In winter you can use frozen cherries or well drained compote! Or sour cherries for pie, put raw in a jar & # 8211 see the recipe here.
You already know that we do not use baking powder and that the air accumulated in the beaten egg whites (meringue) is the best natural growth agent.
Mineral water cake old family recipe & # 8211 fluffy cake in two colors
Mineral water cake old family recipe & # 8211 fluffy cake in two colors. Check with soda or carbonated mineral water. How to make a fluffy and airy cake, especially tasty? Cheap, simple and fast check. Cake recipe with 4 eggs, without baking powder.
This cake with mineral water or soda reminds me of my childhood. My grandmother always made me something sweet when I went on trips or camps: jam roll (the recipe here), sprinkled biscuits (see here)
or this cake with mineral water. All of these last well over time, stay tender and soft and should not be stored in the refrigerator. In Transylvania and Banat this cake with mineral water is also known as vizes piskóta (biscuit or sponge cake with water & # 8211 in Hungarian lbs.) or Wasserbiskuit (German lb.). It was done in times of crisis when there were not many eggs, which were replaced with sparkling water or soda. I think some of you remember the thick, heavy bottles of soda I filled at neighborhood closets.
Of course it is without baking powder, like all our recipes of sponge cake, of check or cake tops. Being without baking powder, they all have a very good taste and their texture is fluffy and tender because we use the air trapped in the egg white foam (as a natural growth agent).
Let's not forget the cherry cake (with many cherries!) That I also learned to make from my grandmother and also without baking powder & # 8211 see here.
I always make this cake with carbonated mineral water according to my grandmother's recipe, as I learned it from her. The only difference is that she made it simple, only with vanilla (not cocoa) and used a special shape for baking "Deer back" (see here what it looks like) greased with butter and lined with flour (not baking paper).
I decided to color some of the dough with cocoa and bake the cake in the classic cake shape (lined with baking paper). Look how wonderful it is! It has a fabulous texture! It is a fluffy, fragile and moist cake that is kept soft for days on end.
From these ingredients results a cake with baked mineral water in the form of 12 & # 21525 cm (or 10 & # 21530 cm) with a height of 7-8 cm.
1. Until we prepare the composition, turn on the oven and preheat it to 160 degrees.
2. In a large bowl, break the three eggs, add the sugar and mix well until it becomes a fine cream and increases in volume. Then add half a cup of oil, half a cup of milk and vanilla essence.
3. Incorporate the flour with the baking powder and mix continuously until we no longer have lumps.
4.We prepare the cherries. I used cherry compote. We take out the seeds and cut the cherries in half.
5. Wallpaper a baking sheet with paper, then pour the composition into it.
6. Spread the cherries over the composition and we can press them a little in the dough. Not much because they will go to the bottom.
7. Put the tray in the oven at 160 degrees, for 35-40 minutes or until it passes the toothpick test.
8. When the cake is baked, remove it, leave it to cool and then powder it with sugar according to your preferences.
I hope you enjoyed my cherry cake recipe and that you will gladly prepare it for your family and friends. I personally like to serve the cake next to a cup of warm milk for breakfast or over a cup of coffee.
Homemade cherry cake, prepared easily and quickly!
Today, dear lover of delicious dishes, we present you an original recipe for cake with frozen cherries. It will be impossible to stop at one piece. The cherry cake is the real treat for all lovers of fruit desserts. The delicacy is an ideal combination between the sweet and intense taste of the dough, the mysterious aroma and the sour taste of the cherry. The cake is very easy to prepare. Even a novice in the culinary arts will do well.
& # 8211 200 g of frozen cherries
Note: see Measurement of ingredients
METHOD OF PREPARATION
1. Beat the eggs in a bowl, then add the sugar. Mix the ingredients until you get a sparkling white meal.
2. Then pour in the vegetable oil and continue to mix. Stirring constantly, pour the milk and add the vanilla sugar and 1 pinch of salt. Mix the composition well.
3. Mix the sifted flour with the baking powder in a separate bowl. Gradually add the dry ingredients to the bowl with the mixed composition. Homogenize the dough.
4. Grease the baking tray with vegetable oil, then line it with paper. Don't forget the edge of the tray.
5. Pour the dough into the pan and even it out. Arrange the frozen cherries randomly on top of the dough, lightly pressing them.
6. Place the tray in the preheated oven at 170 ° C for about 45-55 minutes. Baking time depends on each oven. Take the toothpick test.
7. Remove the delicacy from the oven and let it cool in the pan, then transfer it to a serving platter. Decorate the appetizing cake with powdered sugar. Serve the delicious delicacy with great pleasure.
Cake with cherries and cocoa, sweet and sour and very fluffy
I think now, in the summer, fruit desserts are everyone's favorite, right? It is true that in winter we can also use frozen or compote fruits, but still the fruits are the best when it's their time. And when you go to the market and see the stalls full of cherries, it seems that all you have to think about is a delicious cake in which to hide them.
Being very hot during this period, we kind of avoid too elaborate, heavy desserts, with creams and cream, so the most handy are the molded cakes and seasonal fruit cakes.
The fluffy apricot cake was very successful in our house (see the recipe here), so I decided to make it with the cherry version, and I added a little cocoa to the composition and I got a beautiful marbled effect.
Was awesome! Fluffy, sweet-sour, fragrant. It's a spooky dessert and easy to make. It is very suitable in the morning for coffee or dessert. Kids will love this combination.
Ingredients for the fluffy pandispan recipe with cherries
- & bull 3 eggs
- & bull 150 g sugar
- & bull 50 ml kefir
- & bull 50 ml milk
- & bull 100 ml oil
- & bull 1 teaspoon berry essence
- & bull 1 teaspoon vanilla essence
- & bull 200 g flour
- & bull 10 g baking powder
- & bull a pinch of salt
- & bull cherry (by preference)
Method of preparation:
I know that a classic pandispan is made with separate eggs, beaten egg whites, to which we add yolks, but I prefer to beat eggs directly with the mixer at maximum speed together with the sugar. For convenience, I would say. Regardless of the method, the same fluffy cake comes out. In a deep bowl, mix the eggs with the sugar until they double in volume and become light in color. That's all I use the mixer for.
Then add the liquid ingredients: kefir, milk, oil and essences. The essence of berries gives it a unique scent that is felt throughout the house. I homogenize slowly with a whisk, without too many movements.
Then add the dry ingredients, namely flour and baking powder, gradually sifted in a bowl, so as not to complicate the composition. Mix enough to incorporate all the flour and baking powder, with movements as rare as possible.
Thus, the dough remains aerated and grows nicely when baked.
How to bake the cake?
In a tray with a size of about 20/30, lined with baking paper, add the composition and put the fruit on top as you like. I had cherries given by my grandmother in a jar, kept for the winter.
Put the tray in the preheated oven at 180 degrees for 20-30 minutes, or until nicely browned on top.
When ready, dust with vanilla powdered sugar on top.
A dessert only good for children.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Fluffy cake with cherries or other seasonal fruits, simple recipe
How to prepare cake with cherries and cocoa
This cake with cherries and cocoa is extremely easy to prepare. Separate the eggs, then beat the egg whites well with a pinch of salt, then add the sugar and beat well until you get a firm, glossy foam & # 8211 like meringue. It is best to work with a mixer. Add the yolks, vanilla and then melted but cooled butter with the mixer.
Using a spatula, gradually add the flour, then the cocoa, taking care not to crush the egg whites. We no longer work with the mixer but with the spatula, by hand.
Finally, add about 3/4 of the well drained cherries, keeping a few for the top.
In a form lined with butter and flour or with baking paper, add the composition and arrange the rest of the cherries on top.
Bake cake with cherries and cocoa
The cake with cherries and cocoa is baked for 25 minutes, of which 15 minutes at 180 ° C (oven fired & # 8211 medium to high for gas) and another 10 minutes at 170 ° C. After 25 minutes, test with the toothpick if it comes out sticky, leave it for another 5 minutes.
Searched words "cherry-cake"
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