18 Very Different Cake Recipes

FRUITY MOSAIC CAKE

Here again, delicious, and easy recipe. Moreover, your upcoming New Year’s Eve is also a decent cake.

Awesome Recipe.. the image is my kitchen philosophy is adapte instagram page.

The recipe follows;

*1 packet of petibor biscuit

*3 tablespoons melted butter

*2 tablespoons cocoa

*1 tablespoon sugar

*2 tablespoons cream chocolate ( Nutella, Sarel, etc.)

*40 g milk chocolate,

*40 g dark chocolate

*1 milk tea some time

*1 cup broken walnuts, pistachios or hazelnuts

For the sauce;

*half cup of liquid cream

*40 g milk chocolate,

*40 g dark chocolate

Top on strawberries, blueberries, blackberries, etc. and pistachios

Preparation;

1.Butter, chocolate and sugar over a double boiler melt procedure.

2.To this mixture, cocoa, Nutella, broken biscuits, nuts and milk, and stir.

3.Handcuffed in a bowl and pour the mixture in 20 cm, with a spatula place.

4. Let it sit in the refrigerator for at least 1 hour.

5.Heat the cream into the chocolate from the clerk to the sauce and heat up, stir until eritinc.

6.pour the sauce on top of the cake clean, washed and drained berries also after the coins if you want, you can give the line the shape with chocolate sauce. Bon Appetit.

LOG CAKE

All visitors celebrate the New Year in 2018 everyone health, happiness and peace that brings, I hope. This year one of the classics of my blog Log so I made the cake the first day of the new year but the issue has remained to this day. The sponge cake recipe is very easy and practical by making two pieces from one and use it as the main body, and the other from the main body of the log as I cut the pieces and I set the knots. In earlier years I’d been very happy with it and I’ve used that Cream Cream.The recipe follows;

Materials;

For sponge cake,

*4 medium eggs ( yolks and whites separated )

*4 tablespoons granulated sugar

*4 tablespoons flour

*1 package of vanilla

*1 packet of baking powder

For the icing;

*200 g chocolate ( dark or light.the choice is yours)

*200 g liquid cream

*1 package chocolate cake ready for icing

*1.5 cups milk( to prepare the icing on the cake)

*1 cup blackberries until the.

To decorate;

powdered sugar, chocolate, almonds, peanuts, etc. how to decorate if you want. I use a cookie as decoration for your home some of the cookies I used to decorate the cake.

Preparation;

1.For sponge cake eggs 2 tablespoons of the sugar until foamy with the whisk until the whites with a mixer 6-7 minutes.

2.In another bowl the egg yolks with remaining 2 tablespoons sugar, whisk until the consistency of cream.

3.The egg yolks, pouring it on top of the egg whites after the flour, baking powder and vanilla, adding the eggs mix. the egg foam with the help of turn out alone, a mixing spatula, lifting from bottom to Top do.

4.This sponge cake mixture and pour into the oven tray with a spatula wax paper on top of a midi series after you have corrected the pre-10-12 minutes in preheated oven at 180 degrees ( each oven is different because of the cooking speed in a controlled manner) Cook.

5.Take the sponge cake out of the oven and cooked in a clean kitchen towel, turn over the tray and let it sit for 1-2 minutes.Then the sponge cake, oil and a paper towel do a quick roll on the long side of the towel and with the help of close to the top, wait until it cools.

6.After dissolving the double boiler method for the chocolate cream, whisk the cream with.

7.Whisk the icing on the cake and the chocolate milk also mix it with chocolate ganache add again. This cold rub cream sponge rolls and wrap them tightly after sprinkling the inside of your berries.Occupy at the top of the roll with the cream after you give the tree view with a fork. In this way, the two rolls I made. One, the knots of the tree and other parts of the roll I cut it into three parts including the proper place and with the icing I covered. embellished with various chocolate. Completely trimming your imagination at this stage, depending on how you want to if you can.

Try to enjoy it.

CHOCOLATE CAKE WITH CHOCOLATE SAUCE

Cherry, chocolate cake, poured on the chocolate sauce. We scattered the chocolate pebbles. Gingerbread, gingerbread men, hand-in-hand wrapped around it… Mmmmm
regretted eating a Eating:)

Our recipe is a classic cake recipe. in various patterns, or want to do, muffin molds. I laid around on my blog I posted the recipe for cinnamon ginger cookies a million times. Tick here if you want to see still here.
The recipe is below;
*3 medium sized eggs at room temperature,
*1.5 cups granulated sugar,
*At room temperature 175 g margarine ( I use butter )
*1 cup of oil
*1 cup milk
*1 cup plain yogurt
*2 tablespoons cocoa,
*1 packet of baking powder,
*1 package of vanilla
*1 cup chocolate drops
*1 cup cherry kernel extracted filtered
*Approximately 2.5-3 cups flour
* Top with melted chocolate, chocolate sauce or chocolate ganache you can use whichever you want from ready.
*You can decorate any cake with chocolate decoration or ornament.
*Preparation;
1.First, cream the butter and sugar beat with a mixer until they form. Then one by one add the eggs and continue whisking. Too much whisking, the mixture will be enough.
2.Mix oil, milk and yoghurt and stir well.
3.Flour, vanilla, baking powder, sift and add gradually to the liquid mixture in a bowl and mix.
4.The other half of the dough in a bowl and add the cocoa and mix thoroughly. At this stage, both the consistency of the dough to be the same, this you can add a tablespoon to the cocoa mixture in milk or water.
5. Yagladik your pattern first, then mix a spoon of plain cake, then the cocoa mixture by putting a spoon, spread the dough.
6.The Chocolate Drops and the Cherries on top of the carrot with the tip of a knife gently into the cake batter dip, some you can keep on top of the dough lightly. cherry and chocolate mixed in to the base of the cake so the dough didn’t settle, but we are adding to it. Cooked in preheated oven at 180 degrees check with a toothpick to eat the test. After it is cooked do not remove from the mold until it cools.
7. The cake is thoroughly cooled decorate as desired and place in a serving bowl and pour sauce over prepared. Bon Appetit.

WET CAKE

A bomb inside that chocolate custard ( cream), there’s plenty of chocolate on top. For those interested the recipe is below.
Materials;
For The Cake;
*4 eggs
*1.5 cups granulated sugar
*25 g cocoa
*1 cup olive oil
*1su cup milk
*1paket baking powder
*3 cups flour
For the icing;
*2 cups milk,
*3 tablespoons of flour,
*1cay cup sugar,
*Vanilla 1paket
To moisten the cake;
*2 cups milk,
* 2 tablespoons cocoa,
* Mix with 2 tablespoons sugar and heat until sugar dissolves kaynatmay’s.
To The Top ( Chocolate Ganache);
*1 box of cream had heard into
*Make the ganache add the chocolate until the chocolate and 150g.
Preparation;
1.1 packet of custard powder into the cooked and slightly cooled to the consistency of cream ingredients are primarily
Whipped cream, nutmeg whisk. On one side is suspended to cool down.
2. Clap cake all the material! Pour into a rectangular Pyrex tray.
3.Meanwhile, pour the cake batter on top of the custard with the spoon, Dec Dec.
4.180 degree pre-heated oven to cook it in a controlled manner. Prepared to get wet when you get out of the first heat cooked pasta pour over milk mixture.
5. Thoroughly prepared and poured over the cake when cooled the garage and let it sit for a bit. Slice and serve.
Bon Appetit

CHOCOLATE SAUCE, COCOA, CHERRY CAKE

I love to make this cake a Dec. Here’s a New than a cake. It swells so soft and beautiful. Moreover, there is both chocolate and cherry. Was a princess complete with a chocolate sauce. What can I say See you try.
Materials;
*3 eggs at room temperature
*1.5 cups granulated sugar
*1 cup vegetable oil ( I use olive oil)
* ½ Cup milk
*Half cup of yogurt
*1 packet of baking powder
*About 3 tablespoons cocoa
* ½ Teaspoon baking soda
*2.5-3 cups flour
*Until 1 cup frozen, pitted cherries
*Half a cup of chocolate until
*Ready for the top-chocolate sauce ( from the package with milk 2.5 cups cooked)
Preparation;
1. Whisk the eggs with powdered sugar until foamy.
2.Mix and sift the powder ingredients together.
3.Order the eggs, oil, yogurt and add the milk and mix with a whisk (not a mixer)
4.Add the powder ingredients to the liquid mixture, stir with whisk. Whipping in your hand, the texture of the cake is getting softer.
5.Pour the mixture into the greased cake pan.
6.and the chocolate cherry mixture and sprinkle over with the tip of a fork, gently on the bottom of the mold, push toward the middle. ( Thus, he will get to settle to the bottom of a cherry in the middle and chocolate)
7.180 cook in a preheated oven at degrees in a controlled manner. ( To check, soak a toothpick into the cake. If toothpick is clean the cake is cooked)
8. Your cake out of the oven, top with a cloth without removing it from the mold and the thin kitchen off and allow to cool.
9.when the cake is thoroughly cooled, remove from the mold and serving dish and cook the sauce and get ready as it says on the package, pour the chocolate sauce on top of the cake. Serve by slicing. Bon Appetit.
You can serve the cake and pour your sauce if you wish.

Cake Zebra

 

The zebra cake was a very popular cake in our house lately.

Material:4 eggs

1.5 cups granulated sugar

1 bottle of mineral water (20 cl)

A finger missing 1 glass, olive oil

1 package baking powder

1 package of vanilla

3 cups flour

2 tablespoons cocoa (delete)

3 tablespoons water

Preparation:

Is heated to 180 degrees oven.

Whisk the eggs and sugar. Mineral water, olive oil, nutmeg, a little more mixed. Baking powder, vanilla and flour make a paste by adding.

At this stage the dough is divided into two (the part I spend a little less cocoa than the other to be added). Cocoa and one part water is added (Both my front darkness-fluency should be the same as).

Oversized round Pyrex tray are lubricated.

First a scoop of white cake mix is poured into the middle of the tray. Spread around the cake when the chocolate mixture is poured into a ladle in the middle again. Always continue to pour until the cake is done and one scoop right in the middle.

Finally, some on the cake “marbling,” to give an air of; scratches done from the middle towards the edges with a toothpick (toothpick from the sink to the bottom).

And put it in the oven. After 45 minutes, the cake is ready.

figs cream cake

Figgy cake recipe I shared previously here, I do my lot. Highly acclaimed by eaters this time, the recipe I got from my cousin “let me share this recipe for figs cream cake.

Material:

3 eggs

1 cup granulated sugar

1 cup flour

1 cup walnuts, crushed

Figs 6-7

1 package baking powder

On The Cake:

1 cup hot water

1 tablespoon instant coffee

3 tablespoons granulated sugar

Cream:

1 lt. milk

2 tbsp. flour

2 tablespoons starch

3 tablespoons granulated sugar

50 gr. margarine

1 sachet cream

Preparation:

Is taken to warm up the oven to 180 degrees. In the meantime, whisk the eggs and sugar for the cake. Into the baking powder, flour, chopped walnuts and figs first washed by adding And then is poured into a greased baking tray (large rectangular Pyrex sounds good, but may be oversized or square Pyrex). While the cake’s in the oven, prepare the syrup. Instant coffee in hot water and sugar is melted. The cake from the oven when it comes out (on each side will get wet (as is) is poured with a spoon.

For the cream: milk, flour, sugar, starch, stirring until they are cooked. Custard to a boil and boil one or two garlic into the oil from the stove is added and is downloaded. The custard when it cools, add the whipped cream into it and whisk thoroughly.

Once the cake cools, spread on the cream, with the help of the filter on, sprinkled with cocoa (coconut may also be used). Cut and serve. Shall be kept in the fridge.

IN THE KITCHEN 2019 LOG CAKE

I wish all my visitors a happy and healthy year. I live with my workshop guests to the last week of the year s and for the life of my blog, which is one of the classics I’m late in releasing our cake and only now I can publish the log. The recipe I use is both easy and delicious when you have it all the same thing without changing what I’m doing. Just this year a large baking tray in the oven tray for doing MIDI in 1 not the number of eggs I raise. when I use the oven when cooking and MIDI sponge cake sponge cake baked in two one of these times. It was enough to snag a branch, because because it is big shape. Roll the cake with the parts I cut from each end of a main body with two snag and I set the main body. In earlier years I’d been very happy with it and I’ve used that Cream Cream.The recipe follows;

Materials;

For sponge cake,

*5 medium eggs ( yolks and whites separated )

*5 tablespoons granulated sugar

*5 tablespoons flour

*1 package of vanilla ( orange zest is also available)

*1 packet of baking powder

For the icing;

*200 g chocolate ( dark or light.the choice is yours)

*200 g liquid cream

*1 package chocolate cake ready for icing

*1.5 cups milk( to prepare the icing on the cake)

*2 bananas.

To decorate;

Powdered sugar, marshmallows and snowflake motifs made from the pulp of sugar. I use a cookie as decoration for your home some of the cookies I used to decorate the cake.

Preparation;

1.Sponge cake the whites of the eggs until foamy with a mixer for 6-7 minutes 2.5 tablespoons of sugar with whisk until.

2.2.5 tablespoons of remaining sugar in another bowl with the egg yolks, whisk until the consistency of cream.

3.The egg yolks, pouring it on top of the egg whites after the flour, baking powder and vanilla, adding the eggs mix. The egg foam with the help of turn out alone, a mixing spatula, lifting from bottom to Top do.

4.This sponge cake mixture in wax paper in the series, the top with a spatula and pour into a large baking tray after you have corrected the pre-10-12 minutes in preheated oven at 180 degrees ( each oven is different because of the cooking speed in a controlled manner) Cook.

5.Take the sponge cake out of the oven and cooked in a clean kitchen towel, turn over the tray and let it sit for 1-2 minutes. Then the sponge cake, oil and a paper towel do a quick roll on the long side of the towel and with the help of close to the top, wait until it cools.

6.After dissolving the double boiler method for the chocolate cream, whisk the cream with.

7.Whisk the icing on the cake and the chocolate milk also mix it with chocolate ganache add again. This cold rub cream sponge rolls tightly wrap the inside of your transverse and bananas after placing. Occupy at the top of the roll with the cream after you give the tree view with a fork. two of the three parts of the tree from the knots of the roll and the main roll is cut into pieces of the proper parts place and cover with the cream. . After this stage, the ornament completely in your imagination, depending on how you want to if you can.

Try to enjoy it.

You can reach from the link below I’ve done in previous years at Cake billet.

You can click here for my log cake for the year 2018.

You can click here for my log cake for 2016.

You can click here for my log cake for 2012.

You can click here for my cake Billet in 2010.

You can click here for my cake Billet 2009.

You can click here for my cake Billet 2007.

This beautiful log cake and cake prepared by Ebru workshop in our home on December 28, 2018. It was really nice.

 

 

 

CREAM PIE CAKE (CAKE COOKIE) COOKIE CAKE

These days quite fashionable, which is a piece of cake. Is known by various names. It’s called a cookie cake, mostly Turkish. The tart dough cookie dough more than actually to use the original name so I’d prefer to be in the nature of a cream pie cake. The decorations of the beauty of your dream world, colours are good, it depends on harmony between. So, actually this cake gives you an opportunity to use your creativity for you. I did it for our anniversary. I can’t tell you that has received so much praise. Both decoration and flavor. However, it increases the flavor of this cake if you make 1 or 2 days beforehand. Note of that, too, I think.

My recipe is as follows;

For the cookie base;

*250 grams of cold butter
*250 grams of powdered sugar (1 box)
*2 cups flour

*Half cup starch

*1 package of vanilla
*1 egg
Preparation;

1.Butter, eggs, sugar, flour, starch, and vanilla in a bowl and kneaded it. Pie crusts, in the form of holding each other after the molding process.

2.Wrapped up the dough in cling film and let stand in the refrigerator for half an hour.

3.Our dough between wax paper with a thickness of 3 cm was opened and the heart ( pre-prepared by drawing on paper) and wax paper with the pattern cut in series, on a baking sheet is taken. ( Even the dough on wax paper if you cut it open, the tray would be easy to carry) so it will be the same process is repeated in this way 2 Heart.

4.Cookies are cut from dough in the oven which is heated at 170 C. for 10-12 minutes until heart is cooked

Cream;

* 750 ml ( about 3.5 cups milk )

*30 g cornstarch ( about 1/3 cup)

*50 gr flour (about 1/2 cup)

*1 cup sugar

*1 egg

*Package 2 vanillin

*50 g butter

*Cream cheese 100 gr White

Preparation:

for the icing

1)in a medium pot cream cheese, butter and vanilla, except for materials starting from the liquid, add all the ingredients.
2)over medium heat, cook and allow to thicken flapping constantly.
3) the cream cheese, butter and add vanilla and beat thoroughly. Put it in a container and completely cover with stretch on it after it has been released.
4)allow the butter to cool completely and put it in the closet after it. After it cools, stir with a mixer and get ready to use.

The cookies are cooked removed from the oven and allowed to cool.

The cream is filled in a bag in the closet and clamping is removed. We put the cake on a service plate is taken soguyun cookies 1 rounded cream on top so it will be tightened.

On the first floor cream when we get tired, we carefully place the second layer on top of cookies. ( If it happened in a little cream at this stage if softening sertlestirin sit back in the closet. The tightening process is continued for 1 Day 2 times the same topic and to keep waiting in the closet is removed. Cookie dough will melt with moisture, you weigh 2 days longer if possible, and can be cut very smoothly.

On the day you are to serve your cake as you want candy, Jordan almonds, fruit, cookies,flowers, etc. garnish with. Bon Appetit

cake with chocolate sauce

 

 

Lovey embroidery (dear daughter), during the summer holidays, often followed Nigella home on TV. There he learned from some of the desserts tried, offered to us. This is my cake recipe was a classic. Add nuts and chocolate sauce poured on it when it drops into such a beautiful cake it was and learned from Nigella. Together with his brother joyfully ate…

Material:
3 eggs
1.5 cups sugar
1 cup yogurt
½ Cup olive oil
1 package baking powder
3 cups flour
½ Cup chopped nuts (fiskobirlig ready packages)
½ Cup Chocolate Drops

For The Sauce:
3 tablespoons cream
1 tablespoon honey
80 gr.a packet of dark chocolate

Preparation:
Classic cake as in the recipe, whisk the eggs and sugar. Olive oil and lemon is added. The baking powder and flour together after the match, is added to the cake. Chocolate and nuts are mixed and placed in the last drops.
Sprinkled with chopped nuts into greased cake mould with solid fat. The material is poured into the cake. Preheat the oven to 180 degrees and cook for about 45 minutes. Cooking with the toothpick test-cooked by controlling where it is removed. It becomes warm after I poured the sauce over it.
Making The Sauce:
Same rough way prepared to put cream and honey. Thoroughly heated, stirring thoroughly with a wooden spoon and break into chocolate is melted.
Is poured over the hot cake.

CHEESECAKE WITH BLACKBERRY SAUCE

One of our favorite desserts themselves. always the same recipes I use. It never fails, they always give good results. Yourself stuck this time, I used it as cranberry sauce decorative parts.

To the base;

*Burçak biscuits Package 2

*125 g melted butter

For cream cheese;

*800 gr labne cheese ( at room temperature)

*200 g feta cream cheese

*1.5 cups granulated sugar

*Juice of 1 lemon

*1 grated lemon peel

*3 medium eggs ( at room temperature)

*1 package of vanilla

*3 tablespoons cornstarch

*200 g cream

Raspberry sauce;

*1 cup of blackberries frozen until

*1 cup water

*1 tablespoon starch

*3 tablespoon sugar

Preparation;

1.Your gold first mold clamp 26 cm, cover with wax paper and start to warm up your oven by setting it to 180 degrees.

2.Pull together biscuits and melted butter for the base in the Rondo. Broadcast by pressing the bottom of your pattern and cuffed in the fridge until you are prepared to remove the parent material.
3.An electric mixer, mix the cream cheese, mix well. In order to this mixture, the cream, lemon zest and lemon juice, vanilla, and beat again, adding the corn starch.
4.Finally, mix the eggs one by one and adding to the mixture without flapping.
5.On the bottom of the base out of the fridge you will get cheese and sour cream.
6.The bottom side of the mold to prevent cracking of cheesecake cheesecake water tight cover with aluminum foil water and heat resistant, put it in the oven by placing it in a little tray. Cheesecake you could you crack this application. When the cheesecake bake for approximately 45-50 minutes.
7.Blush more pay attention to the cheesecake. Swaying slightly the middle part, the edges cooked with a hanging means. With this state, turn the oven off and slightly open oven door, allow to thoroughly cool in this way.
8) puree the berries and the cheesecake in the oven before cooking in Rondo, then took all the sauce ingredients in a tiny pot until it thickens and cook, stirring let cool.
9)remove from the oven and poured the sauce on top ilinan cheesecake after it is thoroughly cold, remove and allow to cool in the fridge for at least 6 hours in the fridge.( It would be much better if I could wait in the closet for 1 Night )
10.To remove from the mold, first with a knife detach the edges from the mold, remove from mold and then clamped.lemon slices, strawberries, and coconut, or decorated any way you want ceheesecake you are ready to serve you. Bon Appetit.

ORANGE CHIFFON CAKE ( CHIFFON CAKE)

Usually Chiffon Cake (chiffon cake) is known as. I think the cloud cake worthy of the name of him in. the softness and taste amazing..especially that orange and eat.. while I liked the smell of most of the posture and height. there is a special pattern. this, of course, does not mean that other phrases are not. But the pattern is extinguished in the most comfortable without compromising height before you can cook. Anyway, see you try better….
 
The recipe follows;*6 eggs (yolks and whites separated)
*1 egg white
*300gr granulated sugar
*Half cup of vegetable oil
*3/4 cup orange juice
*Grated orange peel 1,5
*225 g flour
*1 package of vanilla
*1 packet of baking powder
*1 teaspoon salt
Preparation1. First, the egg whites, 100 g of sugar with whisk until it becomes solid.
2. In a separate bowl the egg yolks, remaining sugar, oil, orange juice and orange peel with whisk until lighter and creamy.
3. Flour, vanilla, baking powder mix, add the egg yolk mixture whisk.
4. Famous mix consisting of egg whites, add snow to the mixture, such as 3 at once, but that whites and stir from bottom to top Fanning extinction.
5. Pour this mixture into a cake pan wax the edges. If possible use patterns for this special. Or the middle-hole pedestal cake plate.
5. Preheat the oven at 160 degrees for 45 or 50 min. Cook.
6. After removing from the oven to prevent collapse on the grill without removing it from the mold and turn it upside down the middle if you have used the hole pattern of the top of bottle turn upside down and allow to cool thoroughly.
7. The cooled cake to remove from the mold, the edges with a knife to open it. That you receive the cake on a service plate and serve the way you want it. Bon Appetit.

SEMOLINA CAKE WITH THREE COLORS

Waited a long time for this beautiful publication. Very light, very easy recipe dear.., please e-mail belongs to me.
Materials;
*1 kg milk
*8 tablespoons semolina
*Cup sugar 1su

*1vanilya

cook until the consistency of custard, with.

A tray (Pyrex square or rectangular, including two-thirds is poured.
Remaining custard

*two tablespoons of cocoa
mixed and poured on top of the first floor.
*3 cups orange juice
*3 tablespoons starch
* ½ cup sugar
mixed until it’s the consistency of custard is cooked. After it is cooked into
*butter a sweet muscle
*vanilla extract and a
are added and mixed. And the custard is poured on top of kakolu. After it cools, sliced and sprinkled with coconut is served on it by being. Bon Appetit.

CHOCOLATE MARBLE CAKE

I’ll give a mosaic cake recipe. There is a recipe on my page. Biscuits, melted dark chocolate sauce recipe that we bring into it. The interior of a dark chocolate sauce in this recipe don’t, but the amount of cocoa more than the other. Ultimately both my recipe also it’s very good. I love them both. The description of the other HERE-you can reach by clicking on the mosaic cake. I’m going to give here the measurements of the baton that’s pretty much the recipe for the cake seen in the photo. Therefore, the second cake I made a mosaic of the material increased. Shaping a triangular pyramid shape with her hands gave out. I did measure him for the crowd, to the guests. If you guys want you can make the materials by dividing it into two.

Materials

*600 gr petibor biscuit
*150 g melted butter
*1 cup unsweetened cocoa powder
*3 cup granulated sugar
*3 cup milk
*1 cup coarsely broken walnuts
Over;

Ready chocolate sauce. Also if you want you can make chocolate ganache and dump it.

Preparation;

1)divide the biscuits into large pieces and put it in a bowl without ufalamad.

2)melted butter, milk, cocoa and sugar in a separate bowl, stir until the sugar dissolves. Pour this mixture over the biscuits nice biscuits and dip mix.

3)your pattern biscuits mold or mold clamp cover with stretch film and so than butter, but pressing pour.

4)stretch film with at least 1-2 hours in the refrigerator until after service cover and remove it.

Before serving the chocolate sauce ready cooked with milk like it says on the package an hour ago, Dec Dec cool stirring. Pour on top of the cake that you pulled out of the closet, by slicing to serve.

poppy seed cake

 

It suits the dough is too poppy. Poppy seed bread I’ve tried before. I made that bread for a while, haunting and on top. Poppy seed cake recipe I’m adding to my blog this time. The recipe I got here. It was a delicious cake.

Material:
1 cup milk
3-4 tablespoons poppy seeds
Zest of 1 lemon
2 eggs
1.5 cups granulated sugar
¾ cup vegetable oil
1 package baking powder
2 cups flour

Preparation:
Milk, poppy seeds and lemon zest, cake without making at least one hour before or even the night before if possible put it in a jar kept in the fridge.
Whisk the eggs and sugar. And olive oil is added to the milk mixture. The dough with the flour and baking powder (regular is slightly runny than cake batter).
And greased and floured cake poured into a mold and pre-baked in preheated oven at 175 degrees. Cooking time 60 to 70 minutes. Over thoroughly after it is fried, to eat with toothpicks-you will need to check that it was cooked.

SEMOLINA BASED CAKE BISCUIT

Let me give the recipe to those who love a different version of semolina dessert. Semolina biscuit based dessert. We used a tick that increases the flavor more flavor. Detailed baking, I’ve uploaded on my YouTube channel. You can watch by clicking here.
Materials;
*Biscuit for the base
*Package 2 biscuits cocoa square
*100 g melted butter/margarine
Part for cock a leekie
*1 litre of milk
*1 cup semolina
*1 cup granulated sugar
* ½ Cup coconut
* ½ cup nuts fracture
Vanilla extract -1
To the top
*Half a pack of chocolate sauce ready
*1 cup milk
*Pistachio powder
Preparation;
1.Mix the biscuits with melted butter and place from Rondo, pressing it into the bottom of the mold clamped or spread.
2.mix all the ingredients for cock a leekie, cook until the consistency of pudding.
3.The biscuits and pour the mixture on top of pudding, cock a leekie part and put it in the fridge to cool thoroughly.
4. Prepare the chocolate sauce on the cake, semolina and cold in the way that you wrote after removing from the fridge and pour on top.
5. Pour powdered pistachios on top. Bon Appetit.

IN THE KITCHEN COCK A LEEKIE LIAR CHEESECAKE

I like cheesecake. I’ve done a lot. Now when it comes to weight problems unfortunately, I had to give Dec. Recently I’ve tasted a tiny bit of sweet taste that cheesecake sounds to me close to. Of course there is a difference. Because Grits have. Also, if you try to you’d like but I’m guessing. ..I say it very light. ( Note; it’s not the way I want the photos, was taken in a hurry. Re-I’ll change it if I could take a better photo when I do. Stop here for now)

Materials;

For the base;

*Burçak biscuits Package 2

*125 grams of butter

*1 cup coarse chopped nuts

*Melt the butter and add the biscuits and nuts and stir bringing into powder.

Cream;

*1 litre of milk

*1 cup semolina

*1 cup water

*1 tablespoon butter

*1 package of vanilla

*Cook all ingredients except butter and vanilla. When it boils, turn off and add butter and vanilla.

For the chocolate sauce;

*200 ml cream

*200 grams of chocolate

*Heat the cream and add the chocolate and stir.

To decorate white chocolate and strawberry

Preparation;

1.Clamp mold release wax paper and press firmly with a spoon lay biscuity base.

2. The biscuits place them in the freezer and pour on top of prepared cream.

3. prepared dessert out of the freezer and prepare the chocolate sauce has cooled pour it over your cream.

4. Re-toss it in the freezer and let stand 1 hour. Remove the sauce a little when you get back.

5. Decorate with melted white chocolate and strawberries down on you do you to service.

Bon Appetit..

brownie – age cake – cake

I couldn’t find a name for this cake. All of the above names I think this cake is appropriate. For me “Merih the cake”. Recipe, my dear friend. They love my children very much. I haven’t had the time to write a kind here. Today was the day. Now let’s move on to the recipe.

Material:

For The Cake:

4 eggs + 1 egg yolk

1 cup granulated sugar

1 cup flour

1 package baking powder

1 packet cocoa

1 cup milk

For The Sauce:

125 gr. butter or margarine

1 cup powdered sugar

1 egg yolk

1 packet cocoa

2 egg whites

Preparation:

This time I’m going to write the recipe in stages.Yes, there are 6 eggs in this cake. A protein cake.

1. First, two egg whites in a bowl, the yolk of an egg is divided into another container. Remaining cup sugar with a whole egg and 4 egg are thoroughly mixed.

2. Flour, cocoa powder and make a paste by baking soda is poured into a mould and greased. (I used a Pyrex square 27×27)

3. Preheat oven to 175 degrees and cook for 45 minutes. The control is removed from the oven when the toothpick is made.

4. Remove from the oven-dead end on each side of the cake a glass of water with a spoon of cold milk is poured in a way that will get wet.

5. While the cake is in the oven prepare the sauce. In a bowl over a double boiler-style butter, caster sugar, egg yolks and cocoa with a whisk Dec Dec-mixed and cooked.

6. Whisk two egg whites with a pinch of salt until kopurunc.

7. After the egg whites slowly cooked the sauce first by adding the temperature and on the other side flapping dressing is added.

8. Spread the sauce over the cake and leave to cool. Shall be kept in the fridge.

Mosaic Cake

 

Around the age of 4-5 taaaaaaa mosaic cake in our house was discovered. At that time my sisters are young girls, of course-they still are :))) I don’t know Where I found this recipe was taken from, but my biggest memory mosaic with cake still in front of my eyes that day, it was a little bitter.
As you might know, mosaic of the mortar with a spoon and roll in your hand take the cake, the coconut bularsa you know, that famous ball of time you can make a cake. At work one day, my sister and my mom they were sitting, and I settled with them when they made a cake ball. Childhood is a state of extreme impatience, of course, stand? I didn’t stop. I’m taking plenty of their drinks on their naughty. Not one, not two, not three, that went like this. The mortar then the mortar is still warm in my mind the texture, temperature, taste, everything, he touched me. Nausea, do you think, abdominal pain, I think it’s a pretty rough day I had. I didn’t want to see for years. The idea of Mosaic cake on my good side ever since that day. I saw you out there, I remember that day when I hear the name I always; mosaic cake of the mortar the taste, the warmth.. but I eat it 🙂 rare (4-5 years?) I do and I eat.
But our island (my oldest sister, my daughter, my nephew) he likes the mosaic cake. The name will not be for this year, I planned a mosaic of what can happen in a short time and also a good day cake I made. Actually we did it together. The job was his crushing of the biscuits 🙂 fortunately dessert is an easy, quick and we threw in the closet.

Mosaic Cake
Materials

1 packet plain biscuits petibor
1 package chocolate petibor biscuit
75 g butter/ margarine
2 tablespoons cocoa
40 g dark chocolate
1 water brd. milk
Add 2 tablespoons cold water.

Coconut
Coarse broken toasted almonds

Preparation

  • Melt the butter in a small saucepan. Milk, sugar and cocoa and stir well. Turn off the heat and break large pieces of chocolate and add.
  • Break the biscuits in a container to be a little coarse. Warm* pour the cocoa mixture and mix thoroughly with a spoon, which is.
  • Covered with stretch film and put it gentle pressure with a spoon pour the mixture in mold. Turn onto plastic wrap off and soak in the refrigerator for at least 2 hours. Remove the plastic wrap from the cake at the end of time and garnish with roasted almond pieces and coconut on a serving dish and serve it as is.

PIANO CAKE

Hello friends. Very good, very easy, less material, less laborious, today I am with a recipe 🙂 I’m going to write and work the right recipe.

Materials;
For the cake

  • 2 eggs
  • Half cup sugar
  • Half a cup of milk
  • A half-cup of oil
  • 1 cup flour
  • 1 package baking powder
  • 1 package of vanilla
  • 2 tablespoons cocoa
  • Cook 1.5 cups milk and pour on after ilittik

My small rectangular Pyrex cake ingredients in a bowl and we’re going to pour the oil. We’re baking at 180 degrees.

For the icing

  • 1.5 cup all purpose flour
  • 1.5 cup sugar
  • 3 cups milk
  • 1 small box cook and then allow to cool add to cream

Cocoa on

We’re baking cake. As it warms a bit, we’re pouring milk over 1.5 C. Except for our cook Cream Cream and cooling we are. Empty the cream into thoroughly and are unbeaten. Spread on cupcakes and sprinkle with plenty of cocoa and our. One day when you are rested much more delicious. for those who want to try to have a nice dinner…

Love…

what needs doing?

Vanilla And Chocolate Surprise Cake / Cake Magic

 

Once in a while on blogs I have come across this magic cake, foreign Cake. Our Laz böreği and I love him as an image because it reminds, give it a chance and I tried one of the sweet moments of crisis.
In fact, whipping egg whites and yolks separate, I’m a little afraid of a recipe. That ak, nice Fluff Bake a cake or cook enough, I do something else wrong or what I did, works a structured and tight crashes out of the oven cake.
But the main part of this recipe is not the recipe when making a cake because I wasn’t really scared. This recipe you are preparing a single mixture for 40-60 minutes and between 160-170 degree oven you bake them. As a result, you cake a thin layer on top, under it a thin custard and a thick layer of custard on the bottom and more rigid. My oven small container, round Pyrex was. Add some cocoa to the remaining material a little more material to come, small, x small oven dish I put it in.
I pulled out of the oven, and baked both at the same time. I definitely kakaolu to wait to cool down slice the more delicious. The smell is a little egg in vanilla because it felt that bothered me. Drizzle with powdered sugar mixed with vanilla or Mastic on the dominant come the smell of Mastic Gum.
So I’ll give you the recipe for this cake over vanilla cake, but your options, I’ll write too.
Speaking of which, let me tell you, this cake’s quite a liquid mix to the mixture. Here’s the trick. Do not make so much adding the flour. What is too much during baking. It will be this cake a few times, you will use the mold and is connected to the baking time. High sided so less than 40 min to cook and not bake in too large a mould. Do you know that if you say you’ve tried it for the first time, I read a lot of tried a recipe before. These are the experiences of the bloggers I read.
I made with the two varieties from the same materials as the vanilla 3 times, with me happened. Cake, custard custard and a thin layer of harder multiples.
Happened 4 times with cocoa. Chocolate custard with custard between the layers very thin hard solid it was more of the consistency of a thin coat.
So, the pattern and your materials, your cake would stipulate how many times and at what level of intensity would be. See you completely surprise cake 🙂
After showing the cooking and cooling time care, when you don’t want to stress, that is not yet done, it’s a recipe you wouldn’t done this

yet.

Vanilla Surprise Cake / Cake Magic
Materials

4 eggs
500 ml milk
125 g butter / margarine
4/3 cup cold water add.
4/3 cup flour
1 package of vanillin
2-3 drops of vinegar
Icing sugar to sprinkle on

  • If you want to make this chocolate cake; 1 tbsp. flour, deletion, remove, add 2 tablespoons cocoa.
  • If you want to make this lemon cake; remove 50ml milk, add 50 ml of lemon juice.

Preparation

  1. Lubricate thoroughly with margarine or butter in your oven container. It can take a slight edge. The oven 160 ° allow it to warm up.
  2. Heat milk and butter in a small saucepan. Melt the fat, the milk must be warmed to hand worth consistency.
  • Separate the whites and yolks of the eggs. Thoroughly whisk the whites together with 2-3 drops of vinegar. Consistency should be shiny and stiff, not turning the container must be poured.
  • Whisk until yolks and granulated sugar along with beyazlasana. Whisk the yolks and slowly add to warmed milk at the same time.
  • Add flour mix and milk and vanilla to the mixture. If you use lemon juice or cocoa, add at this stage.
  • Add egg whites in three phases in total, and every time from mixing too much, from bottom to top to blend. White lumps may remain.
  • Carefully pour the mixture into your oven container. Straighten it out and put it in the oven. At least 40 minutes, bake until golden brown. Gently shake the container before removing the cake from the oven if it’s very wobbly and sloppy in the middle if it looks raw, cook 10 more minutes with aluminum foil on it. Remove from the oven and let stand until completely cool. Put foil on it if you wish, and you can remove it in the fridge.
  • Sprinkle powdered sugar over the cooled cake. You can slice and serve.

I haven’t construction phase, but these are the patterns I use.

Than to try and take it easy.
Bon Appetit.

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