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"Thursday cake, after the rains"

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Countertop: I separated the egg whites from the yolks. I mixed the egg whites with a pinch of salt until I got a hard foam. Separately I mixed the yolks with the sugar until it melted. In a double-bottomed saucepan I put the butter and chocolate to melt, after it melted it poured over the yolks, mixing well, until I obtained a frothy cream. I added sifted flour and baking powder and mixed. At the end I incorporated the beaten egg whites, with slow movements from bottom to top. I lined a 35/25 cm tray with baking paper, divided the composition in two and baked two countertops. the tray is put in the preheated oven at 180 degrees, it is ready when it passes the toothpick test. Let the two countertops obtained cool well.

Cream: In a double-bottomed saucepan put chocolate and whipped cream. Separately, hydrate the gelatin in cold water. Place the pan on the fire and stir continuously until the chocolate melts, taking care not to reach the boiling point. Remove from the heat and add the well-squeezed gelatin sheets, mix and then leave in the freezer for about 30 minutes, then remove from the freezer and mix well until it doubles in volume.

I put the strawberry jam in a bowl and with the help of the blender I obtained a homogeneous "gelatinous paste".

Assembly: In a higher tray, the size of the countertop, place food foil, then place the first countertop and spread half of the jam, over which we spread the cream and even out, then spread the rest of the jam, place the second sheet of countertop, and press lightly to stick well. Put the tray in the fridge for about 2-3 hours, then with the help of a knife passed through hot water, slice the cake. Decorate with melted chocolate.

Double cake with amaretto

This amaretto cake is easier than you think. Use this simple recipe and you will surely get millions!

1. Melt the chocolate and butter and, after they have become a creamy mixture, add the eggs and sugar.

2. Mix well, add flour and amaretto and mix again. Pour into a form greased with butter and lined with flour and bake for 20 minutes. It is then left to cool.

3. For the second layer, melt the chocolate and butter and leave to cool. Beat the eggs and sugar to obtain a cream and then add the chocolate and butter. Beat the whipped cream and then add it to the rest of the cream and let it cool.

4. To assemble the cake, cut it out of the dough with the metal circle and place it in other higher metal circles. Sprinkle a layer of ground walnuts. Then put the foam and put everything in the fridge for 4 hours. The amaretto cake is served with ground walnuts.

Cake with cottage cheese and limoncello. Do you want too?

In a tray, carefully place the mixture of chopped biscuits, melted butter and orange peel. Be sure to spread an even layer, then leave the top in the oven until golden, about 12-15 minutes.

In a bowl, gently mix the cottage cheese, sour cream, eggs, ricotta, sugar and limoncello (it is a light liqueur made from syrup, lemon peel and vodka). Then, caress the crispy top with this fine and fragrant cream.

Leave cake with cottage cheese cold for at least three hours. What Cheesecake can it compete with such delicacy?

Apple and cocoa cake

This cake could very well be a tart. The dough qualifies for the & # 8222 tart & # 8221 category. It was not to be, as it was not to be a cheesecake, as we intended. I had a craving for baking after sunset, I couldn't find cow's cheese at the neighborhood stores, so I quickly switched to apples.

I cleaned the apples from the basket (I keep the apples in a basket) and I sprinkled them with lemon juice, so that they don't oxidize (too hard) until I put them through the grater.

I split the apples in half. I put half of them through the large grater, straight into the pan.

The other half & # 8211 under the point of the knife, in the shape of cubes. Why? For two reasons: first because it leaves less juice to bake and then because it's nice to feel the apple pieces when you eat. As for the remaining stalks, I put them all in a pot of water and a cinnamon stick. I made them compote.

I put all the apples in the pan, sprinkled a teaspoon of cinnamon over them, added three tablespoons of honey and put the pan on the fire.

I kept the apples on low heat for a quarter of an hour, maybe better. I got a kind of sauce in which the apple cubes were sprinkled.

I switched to dough. I used half a kilogram of wholemeal flour, an envelope of baking powder, five tablespoons of sugar and two tablespoons of grated cocoa. If you put a lot of cocoa, be very careful, the dough may harden too much when baked.

Normally, I should have added 250 grams of melted butter to 500 grams of flour. I had only 200 grams of butter, I filled it with a cup of milk (about 150 milliliters). I started to worry.

After the melted butter had cooled a bit, I added two eggs and continued to knead.

I got a well-kneaded dough but not very elastic. I put it in the fridge for half an hour.

I split the dough in half. I spread one side with the rolling pin, in an inch-thick sheet, which I placed in a tray, over a baking sheet. I put the apples on the sheet and I put the other half of the dough on the apples, given through the large grater. Why would i do that? Because, the top surface is not compact, the liquid in the apple evaporates when baked and I have a well and beautifully baked cake, without clichés. Not to mention that I eat less dough, which is not bad at all.

I kept the cake for 35-40 minutes at 180 degrees Celsius, in the preheated oven. After I took it out, I powdered it with sugar.

My mother uses this dough for the cottage cheese cake, which is one of the family's favorites. The dough with cocoa and sweet cheese give a delicious contrast.


Strawberry gargle cake is a simple and delicious cake, very easy to prepare, with a cream of vanilla pudding and mascarpone, cheerfully decorated with Neapolitan fruits and flowers. The fine texture and taste of the cream are so pleasant that you will keep preparing this recipe. You will also like the fact that it is very easy to make and you do not need experience in the kitchen.

The basis of this cake made of biscuits makes you think of a cheesecake. We are somewhat close, but we have a finer and more delicious cake here.

You can prepare it in a round or rectangular shape. For the preparation stages, I made it in a yena shape, so that the biscuit stick, the strawberries and the cream could be seen. But, in order for it to come out easily and be sliced, it is best to use a form with detachable walls. If you want to use a yena shape you will have to line it with a food foil or a foil so that you can easily lift it into shape.

To get a delicious cake with strawberry gargle you must use quality digestive biscuits. You will not use other biscuits because they do not have the ability to absorb melted butter and stick after being crushed.

This base is perfect for cakes without baking, but can also be used for recipes that provide baking.

One must be fat. It is important not to press too hard on the biscuit mixture with butter. If the base is too compressed it will be very difficult to cut. After spreading and leveling the layer of pre-melted butter biscuits, you can lightly press with your fingers, a spoon or the base of a glass. The crunchy biscuit base does not need sugar, but can be flavored with natural vanilla essence.

I have received several questions about the essences I use. The most used essence in my prescriptions is from Dr. Oetker. It has only natural ingredients, so I never miss it at home.

The cream of this cake stars in vanilla pudding, which contains, in addition to starch, the natural aroma of Bourbon vanilla and Boubon vanilla powder. It has a fine, creamy texture, obtained with natural ingredients. If you want to use a different flavor, you can also try the chocolate one, I'm sure the little ones will love it. strawberry gargle cake and in the chocolate version.

As for the mascarpone cream, I recommend using it cold. As soon as you take it out of the fridge. You will add vanilla pudding to the mascarpone cream only after it has cooled completely.

That being said I leave you with the list of ingredients and how to prepare it gargle cake with caspuni.


For the countertop:

1/2 teaspoon natural vanilla essence

For the cream:

1 sachet Dr.Oetker Premium Vanilla Pudding

50 g powdered sugar with citrus and vanilla flavor from Dr. Oetker

For decoration:

Dr. Oetker wafer flowers and / or Dr. Oetker daisies

150 g medium-large fresh strawberries

Dr. Oetker dark chocolate icing

I prepared my ingredients at hand so that the preparation of this cake is easy.

I dissolved the pudding frying pan with 100 ml of milk. I heated the rest. When it warmed up, without reaching the boiling point, I poured the dissolved pudding, I mixed it until it was homogenous, then I let it boil, stirring quite often, until it thickened. I took it from the fire and glued a food foil directly to the pudding, so that no pojghita would form. If you want it to cool quickly you can put the bowl of pudding in cold water. we have to wait for the pudding to cool completely.

During this time I mixed the biscuits, then I mixed them with the melted butter. I put the biscuits in shape and pressed lightly. We don't press them too hard so that they don't become too compact. The worktop will not be easily cut.

I mixed mascarpone with powdered sugar, then I incorporated in 3-4 tranches the completely cooled vanilla pudding. Over the cookie sheet you can put some diced strawberries.

Put vanilla pudding cream with mascarpone on top and level. Leave the cake in the fridge for 2-4 hours, then you can decorate it and cut it.

To make the strawberry gargles, I cut the strawberries in half. I chose to section them so that they look like gargles, meaning they have a rounded triangular shape in the corners.

I put water in a small pot to heat it. In this I put the envelope with chocolate icing. When it melted I made a very small hole in the envelope and decorated the strawberries making for the beginning & # 8220head & # 8221 that is, I colored one of the tips and drew a chocolate stripe in the middle. I made small chocolate dots, trying to imitate the drawing on the wings of the gargoyles.

Next to the gargoyles I put wafer flowers, daisies and leaves & # 8211 wafer decorations from Dr. Oetker.

This cake will attract the eyes of children and will conquer them with delicious taste.

I hope that you will soon try to prepare the cake with vanilla pudding and strawberry gargle.

If you want to see how I prepared this cake, I invite you to watch the live on the facebook page

Black fasting cake without jam / Quick recipe

Hello. For those who fast but also for those who like lighter cakes, without milk and eggs, I will present this blackberry recipe. It is made quickly with a minimum of ingredients and does not contain jam or jam as are most blackberry recipes. post.

150g sugar
250ml mineral water
250g flour
125ml oil
2-3 tablespoons of cocoa
1 / 2lgt baking powder
vanilla essence
50-75g raisins soaked in rum or chopped walnuts (optional)

Method of preparation:

Preheat the oven to 180 degrees (the right temperature). Grease a rectangular tray with dimensions of 25x15cm (it can be a little smaller or larger but not with big differences, so that your beautiful cake comes out) with oil and cover it with parchment paper. baked or with flour.

Cake with sheets and chocolate cream

You already know that sweets are not missing from our house and cakes are a place of honor. I don't know exactly why, but they have something that attracts and I always ask myself: what good cake should I make now? And if it comes to good cake then it comes to chocolate & # 8211 in most cases. The more chocolate the better.
A cake with leaves, many sheets, can only bring with it many layers of cream, with chocolate obviously. And for me, this cake can only bring joy because it is something I can't refuse. It's something that reminds me of the childhood sweetheart that I loved so much and that I would eat anytime. In other words, I can say that this cake with sheets and chocolate cream is a wonderful cake!

120 gr butter
120 gr sour cream
100 gr sugar
2 eggs husband
1 teaspoon ammonium
1 tablespoon lemon juice
2 teaspoons baking powder
1 pinch of salt
550-600 gr flour

600 ml milk
150 gr sugar
3 eggs
5 tablespoons starch
200 gr butter
200 gr dark chocolate
1 teaspoon vanilla essence
1 tablespoon brandy

100 gr dark chocolate
50 gr milk chocolate
50 ml sour cream

Preparation time: 2 hours Baking time: 1 hour No servings: 30

Melt and cooled butter, mix with sour cream, sugar and eggs. Homogenize the composition with a tel. Add the baking powder and the quenched ammonium with the lemon juice. Gradually add the flour until you get a soft and non-sticky dough. At first we will mix with the goal, but then we can use our hands.

Divide the dough into 5 equal pieces.
Preheat the oven to medium heat (180 degrees) and prepare a 25 / 35cm tray. We will bake the sheets on the bottom of the tray, which we can cover with baking paper or grease with oil.
We will spread each piece of dough in a sheet the size of a tray. If we use baking paper, it will be easier to spread it directly on the paper and then place it on the bottom of the tray. If we grease the tray with oil, it will be easier to spread the dough directly on the bottom of the tray.
Bake each sheet for 12-14 minutes until lightly browned. Let the sheets cool and switch to cream.

We put the milk on the fire together with the sugar. We mix the eggs separately with the starch. When the milk is hot, pour a few tablespoons of milk over the eggs and mix well. Pour the egg white over the milk in the pot and put the cream on medium heat. Stir continuously until the cream starts to boil and thickens.
Take the cream off the heat and add the broken chocolate pieces. Mix well.
Cut the butter into cubes and add it to the cream. At the end we put the vanilla extract and the brandy then we homogenize.

The cake is easy to assemble. Place a sheet on a plate and grease with 1/4 of the cream. Do the same until the sheets and cream are finished. The last sheet will run out of cream.

Melt the dark chocolate together with the milk chocolate and sour cream. When the mixture is homogeneous, take it off the heat and glaze the cake with the chocolate cream obtained. Let the cake cool overnight. The next day it will be possible to slice nicely because the cream will soften the sheets.
It is a cake delight and I guarantee that you will not stop at one piece. Enjoy!

If you like chocolate and want to try something a little healthier then I recommend you take a look at Adnia's blog that has prepared a delicious vegan almond!

Ingredients needed for the peanut butter cake

- 470 grams of flour
- 470 grams of sugar
- 15 grams of baking soda
- 4 grams of salt
- 180 grams of butter
- 240 milliliters of water
- 120 grams of peanut butter
- 60 milliliters of oil
- two eggs
- 120 milliliters of milk
- 15 milliliters of vanilla essence.

For the icing of the peanut butter cake you need:

- 60 grams of butter
- 60 grams of peanut butter
- 80 milliliters of milk
- 180 grams of powdered sugar
- 60 grams of cocoa powder.

WEATHER: warning of rain, wind and hail, from Thursday afternoon

During the mentioned interval, there will be periods in which the atmospheric instability will be accentuated.

The National Meteorological Administration warns that there will be showers, electrical discharges, wind intensifications and hail conditions. Such phenomena will appear at the beginning of the interval, especially in the southwest of the country and in the mountains, on Thursday night to Friday (May 12/13) in most regions, and on Friday (May 13) especially in Moldova, Maramureș and Mountain area.

The quantities of water will exceed locally 15… 20 l / sqm and isolated 30… 40 l / sqm.

In addition, during Saturdays and Sundays, atmospheric instability will be accentuated in the intra-Carpathian regions, on the hill and in the mountains.


  1. Pommelraie

    Just that is necessary, I will participate.

  2. Wulfweardsweorth

    How good it is that we managed to find such an incomparable blog, and all the more excellent that there are such sensible writers!

  3. Janene

    I'm sorry, I can't help you. But I am sure that you will find the right solution. Do not despair.

  4. Weifield

    You hit the mark. Something is also good in this, I agree with you.

  5. Vishura


  6. Estevon

    Yeah cool,

  7. Gaothaire

    looking at what character of work

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