Ekmek kataifi is a dessert that consists of three delicious layers. Syrupy kataifi dough for the base, an extra tasty pastry cream in the middle and an airy whipped cream on the top. It is light and refreshing, not overly sweet and so flavorful that is worthily among the best Greek traditional desserts.
Eight thin layers of cake filled with chocolate butter cream. Pipe whipped cream rosettes and sprinkle over them with chocolate flakes.
Thuis de beroemdste taart van Oostenrijk maken: chocoladecake, gevuld met abrikozenmarmelade en bedekt met chocoladeglazuur. Naar het recept.
W pełni świąteczna wersja Pani Walewskiej. Migdały zastąpione orzechami włoskimi, zamiast powideł jabłka, które również znajdują się w kremie. Dodatkowo dla wzbogacenia…
Castella Cake is a traditional sponge cake known for its delicate and moist texture. This cake is perfect for any occasion, offering a light and subtly sweet treat that is both elegant and delicious. The batter for Castella Cake is made from a mixture of bread flour, sugar, eggs, and honey. The eggs and sugar are whipped together until pale and thick, creating a light and airy texture. The flour and honey are then gently folded into the mixture, ensuring a smooth and consistent batter. The batter is poured into a wooden or parchment-lined mold and baked at a low temperature until golden brown and set. Once baked, the cake is allowed to cool completely before being sliced into thick, rectangular pieces. Castella Cake is traditionally enjoyed plain, without any frosting or glaze, allowing the delicate flavor and texture to shine. However, it can be garnished with a dusting of powdered sugar or a drizzle of honey for added elegance. This cake is perfect for tea parties, gatherings, or any celebration where you want to offer a light and refined dessert. Its subtle sweetness and moist texture make it a favorite among cake lovers.
Znam da su sve krempite dobre i da svako ima neki svoj recept. Nadam se da cete probati ovu,jer ovo je „ona iz poslasticarnice“. 4 zumanca,8 kasika secera,1 puding od vanile,vanilin sec…
This easy tart, a classic British dessert, uses sweet cornflakes for texture.
Crispy, syrupy Kataifi base with almonds, and a dense extra creamy cheesecake ice cream and ground cinnamon on top. This Kataifi Ice Cream Torte tastes amazing!
Supersaftig, gudomligt god äppelkaka med smak av kanelbulle som är busenkel att göra!
I remember the first time I had a slice of Mozart cake, I loved everything about it! The delicious praline cream, crispy hazelnut meringue and the tart berries which beautifully offsets the richnes…
Today's recipe is for a classic British tart that can be served either at tea time or for dessert. The classic Bakewell Tart has a ri...
Een tijdje geleden hadden wij een recept op Lekker en Simpel voor Nutella-kaneelbroodjes. Dat recept kost redelijk veel tijd en daarom hebben we nu een snelle variant van het recept gemaakt, maar wel zonder Nutella dit keer. Deze suiker-kaneelrolletjes heb je binnen 15 minuten gemaakt en dan hoeven ze alleen nog maar 10 minuten in […]
When I finished high school, I worked hard for 6 months, did a quick English teaching course, packed my bags, sold my car and set off to live in Europe for a year. I had no idea what I was going to…
Przepis na oponki z serem białym. Są bardzo smaczne, lekkie i pulchne. Podczas smażenia ładnie rosną. Pokuszę się o stwierdzenie, że to najlepszy przepis na oponki, jaki znam. Przepis pochodzi ze strony: Wielkie żarcie.
fanouropita, egg free cake, Aghios Fanourios
Ciasto drożdżowe kiedyś mnie trochę przerażało, a teraz stopniowo zaczyna plasować się w ścisłej czołówce moich ulubionych. Okazało się, że nie taki diabeł straszny, jak go malują i nawet ja mogę p…
Sacher Torte is a world-famous Viennese chocolate cake with rich history and flavor. Plan ahead, because this cake improves over time. The apricot simple syrup and apricot preserve filling need to infuse the chocolate sponge overnight for best results.I use semisweet chocolate in this recipe, but some recipes use bittersweet. The chocolate should have at least 55% cacao content, according to the Sacher website. Semisweet and bittersweet are often used interchangeably, as semisweet is usually 60% cacao.
Aronia-Streuselkuchen - super saftig. Über 8 Bewertungen und für super befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!
Di sfogliati ho già provato alcune ricette, ma per il momento pare che questi siano stati preferiti. Non so se per la forma, ma credo più per la crosticina caramellata che si forma sotto in cottura. TURBANTE SFOGLIATO CON SCIROPPO D’ACERO Vale a dire: 250 gr di farina 0 (proteine 13,5) 250 gr farina 00 50 gr di farina di riso 12 gr di lievito di birra fresco 2 uova + 1 albume (per non sprecarlo) 230 di panna fresca temperatura ambiente 1 pizzico di sale 2 cucchiaini di estratto di vaniglia 250 gr di burro bavarese per sfogliare sciroppo d’acero - zucchero in granella 1 tuorlo per spennellare + un goccio di latte Sciogliere il lievito di birra nella panna direttamente nella planetaria. Mescolare le farine ed inserirle nella panna tenendo da parte 4-5 cucchiai. Inserire 1 uovo con 1/3 dello zucchero ed un po’ della farina tenuta da parte. Quando si sarà ben amalgamata inserire il secondo uovo, un altro po’ di zucchero ed ancora farina. Ribaltare l’impasto, così si mescolerà meglio, poi continuare inserendo l’albume, il restante zucchero, il sale e terminare la farina. Continuare ad impastare inserendo lentamente l’estratto di vaniglia e lasciare andare finchè il composto non si staccherà dalle pareti incordandosi alla foglia. Io divido l’impasto in due parti perché vado meglio a fare le pieghe, ma si può lavorare tutto in una volta. Sulla spianatoia leggermente infarinata versare il composto dividere in due parti uguali e fare un paio di pieghe a fazzoletto. Dare la forma di rettangolo e porre ogni panetto avvolto nella pellicola e mettere in frigo per 30 minuti circa. Divide in due parti anche il panetto di burro e come insegna lei schiacciare ogni panetto tra due fogli di carta forno ben infarinati e mettere in freezer per 10 minuti(di solito lo faccio prima di impastare e così metto in frigo, ma sta volta mi ero dimenticata e così ho messo in freezer). Tirare fuori l’impasto posizionare sulla spianatoia leggermente infarinata e ricavare con mattarello (ora uso quello Ikea di marmo) un rettangolo 30x18 circa (io vado ad occhio) e posizionare il rettangolo di burro ben spolverato dalla farina nella parte più bassa del rettangolo lasciando libero 1 cm ai lati e nella parte bassa. Portare la parte alta del rettangolo sopra al burro e poi il terzo inferiore sopra ottenendo un rettangolo che andrà posto nuovamente in frigo per 20 minuti. Ovviamente questa operazione va fatta con tutti e due i panetti. Bisognerà effettuare queste pieghe per 3 volte con riposo in frigo di 20 minuti tra una piega e l’altra. Per motivi organizzativi dopo l’ultima piega dovevo uscire, per cui l’ho messo in freezer per circa 1 ora, poi ho preso i panetti fuori dal freezer e nel tempo che mi facevo una doccia quando sono scesa li ho stesi ed usati. Dopo averli ben stesi spennellare con dello sciroppo d’acero e qualche granello di zucchero in grani, arrotolare stretto e mettere in freezer per 20 minuti. Tagliare delle rotelle di 3,5 cm e metterli distanziati su una teglia foderata con carta forno. Io mi sono aiutata facendo degli anelli con carta forno chiusi con due punti di puntatrice, così lieviteranno belli dritti. Lasciare lievitare. Preriscaldare il forno a 180°. Prima di infornare io ho spennellato con un po’ d’uovosbattuto con un goccio di latte. Cuocere per 30 minuti circa finchè non saranno ben dorati. Lasciare raffreddare su una griglia. Il gioco è fatto, ed il piatto è servito!! Braci&Abbracci
Es gab eine Zeit, die ist schon ziiiiieeemlich lange her. In dieser Zeit habe ich vermehrt Streuselkuchen gebacken. Ach was, eigentlich habe ich in dieser Epoche meines Lebens andauernd Streuselkuchen…
Phyllo dough crinkle cake with rose, cardamom and pistachios
So werden die Zwetschgenknödel gemacht
This Opera Cake is a masterpiece of the French pastry with its intense coffee taste and chocolate layers. Truly delicious and rich!
This easy vanilla cake is the best and the only recipe you will need!
These authentic English crumpets have a fabulous flavor and texture. Delightfully crispy, chewy, and delicately spongy, you're going to fall in love with these homemade crumpets!
Other countries are lucky to have snow so they can enjoy a beautiful white Christmas. People pick the perfect pine trees and fill them with lights and ornaments to bring a festive cheer to their homes. Huge red stockings hang by the fireplace and a traditional mouth-watering Yule Log cake waits on the table. Though we have none of that in the Philippines, Christmas is still the most anticipated event of the year. It could possibly be the longest and merriest in the world, starting as early as September and ending in the first week of January. Western and Filipino traditions merge together during Christmas season. Children and grown-ups sing carols from one house to another and even inside the jeepneys (public transportation). Though made of plastic and not real pine trees, homes and shopping malls boast of the most wonderful christmas trees, colorful star lanterns and all other sorts of decorations. People exchange gifts and cards at home and at work. Children believe that Santa Claus will give them what they ask for during Christmas if they behave well. Since most of the country is Catholic, Filipinos also have a tradition of going to church at 4:00 AM for 9 consecutive days that we call Simbang Gabi (Night Mass) from the 16th of December leading up to the eve of Christmas and then families enjoy breakfast together after every mass, eating native food that you only see prepared during Christmas season. On Christmas eve, there is so much food on the table you feel like you are eating at a buffet-style restaurant. Christmas is truly a time for families to be together and celebrate. But I had my hands full the past few weeks with a friend's wedding and a class that I haven't really had the chance to start enjoying the Christmas season. I haven't bought any presents yet so I will be doing some last minute, frantic Christmas shopping! Oh boy, I almost can't wait for all of this to be over. I am really looking forward to my long holiday vacation with nothing to think about. So in the meantime, here is my take on Marie Helene's little French Apple Cake by Dorie Greenspan. I LOVE apples and all desserts with apples in it! I was a bit skeptical at first when I saw that the recipe had rum but the marriage of vanilla, apples and rum was pure heaven. The flavor of the rum was subtle yet provided this little, "je ne sais quoi". The cake was moist and almost custard-like, with a texture like a clafouti. Pair it with vanilla ice cream or cinnamon whipped cream, then you have a real winner. MARIE HELENE'S FRENCH APPLE CAKE recipe adapted from Dorie Greenspan, stumbled upon at Kirbie's Cravings 3/4 cup + 1 tbsp all purpose flour 3/4 tsp baking powder 1/8 tsp salt 3 very large apples, peeled, cored and chopped into 1-inch chunks 2 large eggs 3/4 cup sugar 2 tbsp rum 1 tsp vanilla 1 stick butter, melted and cooled Preheat the oven to 350 degrees F. Butter and line an 8-inch round pan with removable bottom with baking or parchment paper. Wrap the bottom of the pan with aluminum foil. Sift and whisk the flour, baking powder and salt together in a bowl. Whisk the eggs in another bowl until foamy, then add the sugar. Whisk until smooth and incorporated. Add the vanilla and rum. Mix well. Alternately add the flour and butter in two batches. Mix well and gently after each addition to have a smooth batter. Fold in the apples with a spatula. Pour the batter into the pan and spread evenly with a spatula. Bake for 50-60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for 15 minutes before removing from the pan. Since the cake is really moist, it is best to keep it uncovered or lightly covered at room temperature. I have also found out that it tastes better if you heat it quickly in the microwave for a few seconds before eating. NOTE: Someone posted a message about the number of eggs to use in the recipe. I would like to apologize for causing confusion with a slight typo. The recipe calls for 2 eggs, not one. I made the correction and updated the recipe. UPDATE: I've noticed that this recipe has received a lot of attention so I was inspired to do sort of a "spinoff" from the French Apple Cake. APPLE RUM BREAD PUDDING WITH BUTTERSCOTCH RUM SAUCE Click on the photo for the recipe.
Magic Custard Cake This is a very unique cake. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) Anddddd please check out my latest version....with strawberries!!! You will need: Click Here For -----> Parchment Paper Click Here for Your ----->8x8 Baking Pan Click Here for a ----> Sugar Shaker Magic Custard Cake 4 eggs (whites separated from yolks, room temp)1 tsp vanilla extract3/4 cup
Two layers of crispy puff pastry filled with creamy and rich vanilla pudding and cut into individual slices - these Cremeschnitte are the perfect combination of crunchy and creamy.
Karpatka - eine polnische Spezialität mit Brandteig und einer Cremeschicht dazwischen, die viel Genuss verspricht.
Chocolate Castella Cake is a delightful twist on the traditional Castella cake, combining the delicate, spongy texture of Castella with rich, chocolatey flavor. This cake is perfect for chocolate lovers who appreciate a light, airy dessert with a sophisticated taste. The batter for Chocolate Castella Cake is made from a mixture of flour, sugar, eggs, and cocoa powder, with a touch of honey to add sweetness and moisture. The eggs are beaten until thick and frothy, incorporating air to create a light and fluffy texture. The batter is carefully poured into a rectangular or loaf pan and baked at a low temperature to ensure even cooking and a fine, moist crumb. Once baked, the Chocolate Castella Cake is cooled and removed from the pan. The result is a cake that is tender and moist, with a slightly dense yet airy texture. The cocoa powder adds a rich, chocolatey flavor that perfectly balances the cake's subtle sweetness. Chocolate Castella Cake can be enjoyed plain or with various toppings. Some popular options include a dusting of powdered sugar, a drizzle of chocolate sauce, or fresh berries. This cake is perfect for serving with tea or coffee and makes a wonderful dessert for any occasion. Its elegant simplicity and refined chocolate flavor make Chocolate Castella Cake a beloved treat, offering a taste of traditional baking with a chocolate twist.
Böhmische Buchteln. Über 15 Bewertungen und für ausgezeichnet befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Jetzt entdecken und ausprobieren!
Called by different names in Germany's various regions, Kartoffelpuffer, or potato pancakes, are easy to make and are absolutely delicious!
Atención: si tenés una adicción incontrolable al Nutella, NO mires este video. 🤩
Rien ne vaut le charme d’un classique de la pâtisserie française, et le Paris-Brest occupe une place de choix dans mon cœur. Après avoir…
Hier zeigen wir Ihnen verschiedene Varianten, wie Sie einen Hefezopf flechten können. Natürlich ist ein leckeres Rezept für einen Hefeteig inklusive.
