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  • 8 eggs
  • 2 sugar dogs
  • 2 dogs flour
  • 8 tablespoons oil
  • baking powder
  • lemon peel
  • 1 tablespoon cocoa
  • vanilla essence

(ingredients are for 2 cake trays)

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Simple check:

Separate the egg whites from the yolks.

Beat the egg whites with a pinch of salt, gradually add the sugar and mix until it becomes a glossy meringue. Add one egg yolk and mix well and then add the oil.

Separately mix the flour with the baking powder and gradually add it over the egg composition.

We stop 3-4 tablespoons of the composition in which we put cocoa, and in the other lemon peel and vanilla.

Bake for 40 minutes. We do the toothpick test.

It goes very well with nutella and a glass of hot milk


Beetroot compote that cures almost all diseases & # 8211 The best Russian recipe

Beetroot compote is a traditional Russian recipe extremely effective and useful in the treatment of many diseases, as it contains many components that activate and revitalize the liver, kidneys and intestines. This recipe is obtained by simple fermentation.

The results of medical research show that regular consumption of beetroot compote prevents the development of malignant tumors, due to the improved action of the liver that makes it possible to cleanse the body of toxins and other "waste", removing constipation and other intestinal problems.

Traditional Russian medicine considers beetroot compote as the best non-medical drug for high blood pressure because it normalizes blood pressure for a longer period of time, and is extremely useful in the treatment of atherosclerosis.

I personally tested this recipe and felt how the body revitalized. What prompted me to do it was for the first time the simple fact that the preparation method is very simple.

Ingredients: 1 3 liter glass jar 700 grams of peeled beets 2 tablespoons rye or black flour 200 grams of sugar (sugar can be replaced with honey, the same amount) 100 grams of raisins

Preparation: Beets washed and peeled are cut into not very large cubes (as seen in the picture), and placed in a jar. Then add the raisins, the 2 tablespoons of flour and sugar or honey. Fill the jar with boiled and cooled water, mixing the contents very well.

Cover the jar with gauze so that it can breathe. Leave at room temperature for 6-7 days. During these days it is necessary to mix the contents 2-3 times a day,
and if necessary, remove the foam. After the seven days have elapsed, stir the mixture well, then strain it through gauze and thus you will obtain the beetroot compote.

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I. Separate the egg whites from the yolks. The whites beat hard. Then add the egg whites and mix until melted.

II. Mix the yolks well with a pinch of salt and a teaspoon of oil.

III. Over the beaten egg whites, gradually add the egg yolks.

IV. Flour is added to the obtained composition. Mix lightly with a bottom-up motion to smooth the dough.

V. Grease the trays with oil and line with flour.

VI. Pour 80-90% of the cake composition into trays, and mix the rest with 1-2 tablespoons of cocoa.

ARE YOU COMING. Add the cocoa composition to the trays and mix with the tail of a spoon in circular motions clockwise.

VIII. Place the trays in the preheated oven for about 30 minutes. Depending on the oven, you can check if the cake is ready with a toothpick.

IX. After removing it from the oven, leave it to cool for 5-8 minutes, then insert a knife blade between the cake and the tray to come off easily, and turn the tray upside down so that the cake comes out. Allow to cool well before cutting from it then put powdered sugar on top!


I. Separate the egg whites from the yolks. The whites beat hard. Then add the egg whites and mix until melted.

II. Mix the yolks well with a pinch of salt and a teaspoon of oil.

III. Over the beaten egg whites, gradually add the egg yolks.

IV. Flour is added to the obtained composition. Mix lightly with a bottom-up motion to smooth the dough.

V. Grease the trays with oil and line with flour.

VI. Pour 80-90% of the cake composition into trays, and mix the rest with 1-2 tablespoons of cocoa.

ARE YOU COMING. Add the cocoa composition to the trays and mix with the tail of a spoon in circular motions clockwise.

VIII. Place the trays in the preheated oven for about 30 minutes. Depending on the oven, you can check if the cake is ready with a toothpick.

IX. After removing it from the oven, leave it to cool for 5-8 minutes, then insert a knife blade between the cake and the tray to come off easily, and turn the tray upside down so that the cake comes out. Allow to cool well before cutting from it then put powdered sugar on top!


Fluffy and economical check with cocoa, video recipe

Fluffy and economical check with cocoa, step by step video recipe. How to make a fluffy, tasty and economical cake at home? Simple fluffy cake with cocoa, step by step recipe. What's the secret to a fluffy cake?

Judging by the messages I receive from readers, there is no cake more beloved in our country than a chec pufos . Incidentally, a simple slice of cake or a lemon cake goes great with a glass of milk, a cup of tea or coffee. The cake is a cake that keeps well for quite a long time. It is also perfect for the children's package, it is cheap and economical, a cake that anyone can afford to put on the family table even every day. That's why I'd say we never know enough cake recipes.

Cake recipe which I propose to you today is very easy and fast and very economical. I made a simple cake, flavoring and coloring part of the dough with cocoa. If you like, you can add walnuts, raisins, chocolate pieces, etc. to the composition.

When making the fluffy and economical video cake recipe, I once again had the contribution of my husband, who was actively involved in the work of the cake. I invite you to involve yours (husbands, children)! You will discover how easy and pleasant it is to make cakes with your family. I followed the same four-handed way of working on the Maria cake recipe, greatly shortening the cooking time.

I invite you to watch the video recipe I prepared, you can find it at the end of the article, immediately after the list of ingredients being recorded the text version of the recipe.


Fluffy and Economical Check Ingredients With Cocoa:

(for a shape measuring 32 × 12 cm)

  • 200 grams of flour
  • 150 grams of sugar
  • 1 tablespoon of cocoa necessarily sifted (12-15 grams of cocoa)
  • 3 large eggs
  • 1 pinch of salt
  • grated peel of a lemon (only the yellow part on the surface, the white part is bitter)
  • 150 ml. vegetable oil (sunflower, rapeseed, grape seed, be an oil with a neutral taste)
  • 150 ml. milk
  • 1 sachet of vanilla sugar
  • 4-5 grams of baking powder (1 teaspoon with a tip or half an envelope)

Preparing Fluffy and Economical Check with Cocoa:

1. Turn on the oven and set it at 180 degrees Celsius. We prepare the cake form by greasing it with a little solid butter and lining it with baking paper.

2. Separate the eggs carefully, making sure that no drop of yolk reaches the whites (which would not beat well). Put the yolks and egg whites separately, in two large bowls.

3. Add over the yolks 1/2 of the total amount of sugar (from the eyes, we do not need to weigh) and vanilla sugar. Beat the yolks with the mixer at high speed until they increase in volume, forming a frothy cream, light in color.

4. Add over the yolks the oil poured into a thin thread, like mayonnaise, while mixing with a wooden spoon in one direction. Slowly, all the oil will be incorporated and we will get a sweet "mayonnaise", quite dense and glossy.

5. Gradually add the cold milk to the yolk cream and oil, stirring constantly, until a homogeneous composition is obtained, the consistency of a regular pancake dough. Set aside until we take care of the next two steps.

6. Add salt to the egg whites and beat with a mixer on high speed until a snow-white foam forms. Gradually add the remaining sugar, in 3-4 slices, while continuing to beat at high speed, until the sugar is completely dissolved and a firm and glossy meringue is obtained.

7. Add the baking powder and grated lemon peel over the flour placed in a bowl. Mix well with a fork.

8. Over the egg whites add the composition with milk, oil and egg yolks and mix 2-3 times with a flexible spatula.

9. Sprinkle on top all the flour mixed with baking powder and grated lemon peel and start to mix everything. We raise with a flexible spatula the composition from the bottom of the bowl to the surface, overturning the dough that we raise above the one left in the bowl, as if we were folding it.

10. While we repeat this movement, we will gently rotate the bowl clockwise until the ingredients are completely homogenous. Under no circumstances should the mixture be mixed circularly or forcefully, abruptly, in which case the air accumulated in the egg whites will be lost. If we lose this air, our cake will not be as fluffy. In fact, this delicate wrapping process is the only secret to fluffy cakes and sponge cakes, which I also described in the sponge cake cake recipe with butter, which you can find by clicking on the link, in video format.

Check With Cocoa, fitted

1. Pour into the already prepared form 2/3 of the composition for fluffy cake, distributing it evenly over the entire length of the form.

2. The cake dough left in the bowl is mixed quickly with cocoa, with the same delicate movements and without insisting too much, anyway we aim to get a cake with a marbled section.

3. Pour the cocoa dough over the white, cake-shaped one, distributing it in an approximately equal thickness along the entire length of the tray.

4. Using a spatula, deepen the cocoa composition from place to place with the vanilla mixture to obtain that marbling effect. Immediately after this, the cake is put in the oven.

How to Bake a Fluffy and Economical Cake with Cocoa

1. Bake the fluffy cake in the preheated oven at 180 degrees Celsius at a medium height and bake for 40-45 minutes. The sign that it is baked is when a toothpick stuck in the middle of the dough comes out clean. In the first 15 minutes of baking, do not open the oven door at all. After the first 15 minutes, if it seems to us that the cake would brown too hard on the surface, we can cover it with a wet sheet of baking paper, continuing to bake until the total recommended time has elapsed.

2. Gently remove the baked cake from the mold. Carefully remove the baking paper. Be careful, the cake is very fragile while it is hot. Allow to cool on a cake rack, resting on one side. After 10-15 minutes turn on the opposite side. The cake is not allowed to cool supported on the base, because being still fragile, it can compress, forming a layer with an unpleasant texture of raw dough.

Serving and Storing Check with Cocoa

After it has cooled completely, the cake is cut into slices and can be served.

It's a tasty, fragrant and fluffy cake. It keeps very well in the pantry, wrapped with food foil, for up to a week. I admit that I have never had such a long life, usually disappearing in two days at most. What can I say? Good job and great appetite! If you want the whole preparation process to be even easier, watch the video recipe, immediately below!

How to prepare Chec With Cocoa, video recipe:


How to make fluffy cake with raisins, simple and economical & # 8211 step by step recipe?

How is the dough prepared for the cake?

First, set the oven to 170 C (heat up + down + ventilation) and the average stage for gas ovens. Separate the eggs.

The egg whites are placed in a large bowl (of the robot) and beat hard with a pinch of salt. When the foam is hard, add 100 g of sugar and 1 sachet of vanilla sugar (or a teaspoon of extract) and continue beating until you get a thick and shiny foam as in marshmallows (if you turn the bowl over your head so that no foam flows into your head).

Put the yolks in a small bowl, rub with oil and 25 g of sugar and flavor with grated peel of 1/2 lemon. Finally, add the milk and mix well. Pour this mixture over the beaten egg whites and beat carefully for a maximum of 5 seconds. Do not beat more because the foam will lose air and deflate!

Sift the flour (all at once) and mix gently with the spatula (manually) from bottom to top until incorporated. DO NOT put baking powder! The air accumulated in the egg white foam is the best natural growth agent! Finally add the raisins or cranberries.

Baking fluffy cake with raisins, simple and economical

Pour the composition into the cake pan (24 x 11 x 5 cm) lined with baking paper and lightly level with a spatula. DO NOT drop the form of the table because the air in the foam will be lost! Not even sponge the shapes don't fall… I sprinkled a few almond flakes on top.

I immediately put the cake pan in the preheated oven at 170 C. I baked the cake for 40 minutes. I can't describe to you what nice flavors I have in the kitchen. You can test with a toothpick to see if the cake is baked in depth.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I overturned the cake as soon as I took it out of the oven. It needs to be ventilated so it will best sit on a kitchen grill. If the cake stays in shape it will sweat and become sticky. I left it until it cooled completely.


Simple and fluffy cake recipes. Walnut check

  • 8 eggs
  • 8 tablespoons sugar
  • 8 tablespoons flour
  • 8 tablespoons ground walnuts
  • 200 ml oil
  • 1 baking powder
  • 2 sachets of vanilla sugar

Preparation of this fluffy cake:

Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt, the sugar added gradually and the vanilla sugar.

Rub the yolks well with the baking powder. Add the yolks to the hard foam and mix with a spoon from top to bottom.

Gradually add the flour, stirring equally from top to bottom to prevent foaming. Gradually add the ground walnuts, continuing the same process. At the end, add the oil and mix as above until all the oil is incorporated.

Wallpaper 2 cake forms with baking paper Divide the composition obtained above into two shapes. Bake for 30-35 minutes.


How to prepare chocolate cake:

Grease the cake pan (s) with butter or margarine or line with baking paper. Pour half - 3/4 of the cake composition, sprinkle with chocolate. Pour in the rest of the composition.

CHOCOLATE CHECK RECIPE. Put the trays in the preheated oven. Leave on the right heat (200 degrees C) until baked on top. Try sticking a toothpick - the cake is made if the toothpick comes out dry. Allow the cake to cool slightly in the trays, then remove to a wooden bottom.

Nutritional information: 586.7 Calories

Romanesc, Author Gospodina








cocoa, simple recipe, cake, chocolate


How to prepare chocolate cake:

Grease the cake pan (s) with butter or margarine or line with baking paper. Pour half - 3/4 of the cake composition, sprinkle with chocolate. Pour in the rest of the composition.

CHOCOLATE CHECK RECIPE. Put the trays in the preheated oven. Leave on the right heat (200 degrees C) until baked on top. Try sticking a toothpick - the cake is made if the toothpick comes out dry. Allow the cake to cool slightly in the trays, then remove to a wooden bottom.

Nutritional information: 586.7 Calories

Romanesc, Author Gospodina








cocoa, simple recipe, cake, chocolate


Simple and fluffy cake recipes. Different flavors in the finest texture

The cake is a very popular cake because it is easy to make and you can incorporate your favorite ingredients in it. In addition to the classic varieties, with cocoa, walnut, raisins or shit, there were cake recipes with yogurt, lemon, banana, coconut, chocolate flakes, etc. Whatever you want to put in it, it is important to have a fluffy dough, and the secret to getting it is to beat the egg whites as well as possible. Here are three simple and fluffy cake recipes to start with.