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Rub the yolks with the sugar, margarine foam.




THE OTHER 3 WHITES are whipped with 3.4 SPOONS OF SUGAR.



Crumble with cherries and oatmeal

I start with the end: this recipe must be tried for the whole family! Confirmation of the confirmations came from the husband. For him, a portion meant half a tray, given that he is not a big fan of cakes or sweets in general. When he also gave me a message that she is very good (he in [& hellip] Read more & # 8230

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, to become flaviahirișcă I needed a space and a name to represent me as I am today.

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Everything you need to know about the Cherry Cake recipe

  • You can prepare it in the form of a cake, in a shape of 20-22 cm in diameter, to be tall and attractive.
  • You can also prepare it in the form of a cake, adapting the baking time.
  • You can also use other fruits instead of cherries, but it is important to pass them through the flour first, so that they do not leave on the bottom of the tray.
  • The cherry cake is ready when it passes the toothpick test.
  • You can vary the proportions used: I put cocoa in 2/3 of the dough, because we like the taste of chocolate more. But you can put even less cocoa, in only 1/3 of the composition, if you like the vanilla cake more.
  • If you omit the fruit, you can also use this recipe for a delicious cake top, which does not even need to be syruped.
  • You can replace the 250g butter and 250ml sunflower oil.

Ingredients Cherry cake (20cm shape)

  • 4 husband eggs
  • 200g sugar Castello
  • 200g faina Castello
  • 250g with Milbona
  • 40g Cocoa Castle
  • the core of a Belbake vanilla pod
  • the spoon free of Castello rum
  • a sachet of Castello baking powder
  • a dust will be Castle
  • a jar of Freshona cherry compote

Preheat the oven to 180 ° C. Wallpaper with butter and flour a round tray 20 cm in diameter or a cake tin. Separate eggs. Rub the yolks with the sugar and vanilla, 10-15 minutes, with the mixer at high speed, until they double in volume and the sugar granules are no longer felt. Add the melted butter and mix. Add flour, baking powder, salt. Separately, beat the egg whites. Add the egg whites over the composition, incorporate them using the spatula, with folding movements, from top to bottom.

Divide the dough into 1/3 and 2/3. In the larger composition, we put cocoa and rum essence. In the prepared bowl, put the vanilla dough. Pour the cocoa dough on top. We use a skewer or a knife to marble the cake. Drain the cherries from the compote, put them in the flour and put them over the cake. Bake the cherry cake for 35-45 minutes or until it is nicely browned and passes the toothpick test.

leave Cherry cake to cool in the pan and then turn it over on a plate. We powdered it with sugar and we thank Bunutu ’that our grandmothers taught us such recipes! May you be the best!

Cherry cake

500g sweet tender dough, 500g pitted cherries, 2 tablespoons breadcrumbs, 1 tablespoon caster sugar, a sachet of vanilla sugar and a large cake tin with a diameter of 20cm.

Method of preparation:

1. Allow the dough to thaw well at room temperature. Turn off a quarter of the amount of dough and put it back in the fridge.

2.Spread the rest of the dough until it reaches 3mm thickness.

3. Place it in the shape, pressing well with your fingers on the edge. Prick it with a fork from place to place to bake better.

4. Preheat the oven and bake the dough without filling for 10 minutes at 180 degrees.

5. In a saucepan, sauté the cherries with the sugar. Drain the resulting juice very well and add 2 tablespoons of breadcrumbs and vanilla sugar.

6. Pour the filling into the mold. Put the dough kept in the fridge on the grater, on top of the tart.

Bake the tart for 35-40 minutes. It can be served as such, powdered with sugar or with a cup of ice cream.

Cherry and cocoa cake

What happens when you see a fluffy cake? Go and prepare it! That's how I suffered when I saw it cherry and cocoa cake of Oana.
It is prepared quickly, and the combination of cherries with cocoa is very successful.
If you want one cherry and cocoa cake higher, use a smaller tray. My tray measures 22 & # 21532 cm.
If you prefer a sweeter cake, you can mix the cherries with sugar before letting them drain.

400 g flour,
400 g sour cream, not too greasy,
2 eggs,
300 g powdered sugar,
1 baking powder,
600 g cherries,
3 sachets of vanilla sugar,

The cherries are washed, the seeds are removed, sprinkled with 50 g of sugar.

Rub eggs with sugar, add sour cream and flour mixed with baking powder and mix.

The composition is poured into a tray in which a baking paper was placed.

Place the cherries on top of the composition, put them in the oven for 40-45 minutes, in the preheated oven.

After it has cooled a bit, cut the cake into pieces, sprinkle powdered sugar on top and place on a plate.

Cherry cake

On Sunday I had a craving for a cake and I quickly got to work, determined to make the cake from what I had in the fridge: frozen cherries, of course, this led me to a cake with cherries, about 5 egg whites, which resulted that the cake must be with meringue, eggs, sour cream & # 8230 so it will be a cake with cherries, fluffy top and crispy meringue on top. What was supposed to be a quick dessert according to an impromptu recipe eventually became a beautiful cherry and meringue cake:

Preparation time: 00:30 hours
Cooking time: 01:30 hours
Total Time: 02:00 hours
Number of servings: 10 servings

Tray round with a diameter of 24 cm.

Ingredients Cherry cake:

  • 3 whole eggs
  • 10 tablespoons topped with caster sugar
  • 3 tablespoons full of sour cream with at least 20% fat
  • 180 grams of flour
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla essence
  • 250 grams of pitted cherries weighed (frozen, compote or fresh) + 1 tablespoon of flour sprinkled with cherries
  • 4 egg whites
  • 1 pinch of salt
  • 1 tablespoon top of food starch
  • 100 grams of chocolate (I used bitter, it goes with milk)
  • 2 tablespoons sour cream with a minimum of 20% fat

Almost with the same ingredients you can make a classic cake with cherries and meringue, preparing the top, sprinkling the cherries and pouring the beaten egg whites on top, then put everything in the oven and result in a grandmother's cake, very quick to make. My proposal is a cherry and meringue cake in which the meringue remains crispy, isolated from the moisture of the cherries through a layer of chocolate ganache cream. So, get to work! First, turn on the oven and set it at 120 degrees. Mix the egg whites with the salt powder until a thick foam is formed, add 4 tablespoons of caster sugar and continue beating until the sugar dissolves completely. Incorporate the food starch with the mixer, obtaining a very firm meringue (picture 1). In a tray lined with baking paper on the back of which a circle the size of the shape in which the cake will be prepared has been drawn, arrange a uniform layer of all the meringue, taking care not to exceed the size of the drawn circle, as much as possible. smaller in diameter around 1 cm each, since it grows when baked (picture 2). Bake for an hour (at 120 degrees, if possible ventilated, it will speed up the drying of the cake). When it is ready, the meringue comes off easily from the baking paper, if it does not come off, continue the drying process in the oven (picture 3). Keep in mind that it is very important to have a small fire, if the temperature is high the meringue will burn on the surface and will not dry inside.

After baking, set the meringue top aside to cool. Raise the oven temperature to 180 degrees Celsius (unventilated). While the meringue is baking in the oven, prepare the base of the cake: beat the 3 whole eggs with the mixer together with the remaining 6 tablespoons of sugar and essence. vanilla until a frothy cream is formed and the sugar has completely dissolved (picture 1). Add the 3 tablespoons of sour cream and flour mixed with baking powder (picture 2). Mix carefully with movements from bottom to top, permanently lifting the composition from the bottom of the bowl, until smooth (picture 3). Pour the dough into the prepared form with baking paper and level it (picture 4).

As soon as the oven reaches a temperature of 180 degrees, the cake is baked, after first sprinkling it with cherries rolled in 1 tablespoon of flour.

Bake for 35 minutes, try sticking a toothpick in the cake and if it comes out clean, it means it's ready. Remove from the pan and leave to cool on a grill.

After the cake cools, put on low heat in a saucepan chocolate broken into pieces and the 2 tablespoons of sour cream. Mix in one until the chocolate melts and the mixture is homogeneous (it should not boil, just melt the chocolate well). Spread this ganache over the cake while it is still hot, keeping (optional) 1 tablespoon to decorate the surface of the cake.

Immediately overlay the layer of warm ganache on the meringue top and press lightly to make the setting. On top of that, I drew a decoration (a bit hurried) from the preserved ganache, with the help of a fine-tipped syringe.

A section, to see that I did not exaggerate when I said that it is fluffy, beautiful and especially good:

Undoubtedly, this cake is made with other fruits, I would suggest apricots, berries (blueberries, blackberries, raspberries) but even apples.