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Check with nuts and vanilla

Check with nuts and vanilla

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From this amount, we get a big cake.

Mix the egg whites with a pinch of salt and sugar and vanilla until firm (it takes a while, but it's worth it).

Mix the yolks with the oil like mayonnaise, then with the milk, add the ground walnuts, half the amount of egg white, flour and baking powder and at the end, incorporate the rest of the egg white foam by wrapping.

In a cake pan lined with parchment, put the dough, add the walnut pieces and put the cake in the preheated oven at 180 degrees C. I kept it at 180 degrees C for 30 minutes, then reduced temperature at 170 degrees C, I covered it with baking sheet and left it for another 30 minutes, in total it stayed in the oven for an hour.

I sliced ​​the cake, only after it cooled completely.

It's a delight!

If you want, you can powder it with vanilla powdered sugar.

Check with plums and nuts. Fluffy, fragrant, absolutely delicious!

When I was little, cake was a dessert on the agenda. I received it for breakfast, and for the school package, and sometimes even in the evening, for dinner with a yogurt. My mother's checks were often simple, she seldom added them.

For a long time I avoided this dessert in favor of other more elaborate cakes, with creams or plenty of chocolate. But as everything in our life is cyclical, for a while we seem to have discovered the beauty of cakes, these desserts so simple and easy to make, but which allow so many variants and combinations, that you can't get bored of them.

Almost without realizing it, I gathered a beautiful collection of cakes of all kinds, from the surprising fasting cakes (the recipes here) with their slightly moist textures to the egg white cake, fluffy and light as a flake.

My checks are never fading or boring. On the contrary! They are full of flavors and color because I take care to put in the composition quality ingredients and natural flavors: Bourbon vanilla, lemon or orange peel, cinnamon, etc.

Among my favorites, I recommend you try the iced blueberry and lemon cake or the fluffy apricot cake. I'm sure you'll like it too!

How to prepare cake with plums and nuts

For today's cake, I thought that a combination of plums and nuts is very suitable. It is exactly the season of sweet and juicy plums. They are found everywhere and are the cheapest fruits on the market these days. And the crunchy walnut kernel is the perfect match.

The plum and walnut cake is fluffy, easy to make and eat, it has little fat and quite a bit of sugar compared to other desserts. It's great especially for kids. They will love it, along with a glass of milk or a cup of yogurt.

Preparation Check with dried fruits, candied fruits and nuts

Prepare fruits and nuts. The image also shows some marzipan balls (in the cylindrical box). I had them at hand and I used them too. Walnuts, hazelnuts, almonds and apricot kernels are chopped from the knife, larger. Raisins soften in rum. The shit is cut into cubes on a floured plate or sprinkled with powdered sugar (so that it does not stick to each other).

Centralize in a bowl all the chopped walnuts, chopped chocolate, shredded fruit and shit. The raisins soaked in rum are drained and squeezed a little and also placed in a bowl. The remaining rum is stored and used later in the recipe. Powder thoroughly with the 100 g of flour so that it does not stick together. Also now add cinnamon and clove powder.

Separately, beat the 4 egg whites with a pinch of salt and half of the sugar. The rest of the sugar is rubbed well with the 4 yolks and vanilla, until it becomes frothy. The remaining rum from the raisins is added over the rubbed yolks. Also in this bowl add the beaten egg whites and mix everything lightly with a spoon. This composition is poured into the bowl with fruits and nuts powdered with flour and mixed lightly. As I said at the beginning, it acts as a link between them.

Baking Chec with dried, candied fruits and nuts

Prepare two smaller cakes (20 x 7 cm) or a wider cake (30 x 10 cm). Wallpaper the forms with baking paper and pour the composition into them.

First, put all the ingredients at hand, grease the tray with oil and line it with flour.
Separate the eggs and beat the egg whites in an enameled bowl with a spring powder and a pinch of salt until the foam falls off the target.

While beating, I add the sugar (16 tablespoons) in the rain, then the yolks one by one, and the oil (16 tablespoons).

At this point, finish with the beating, and add the flour in a sifted rain, only 12 tablespoons, mixing carefully with a wooden spoon so as not to spoil the foam from top to bottom, in the flour mixture and a tip. of a teaspoon of unquenched baking powder and add 1 teaspoon of lemon juice to the dough (baking powder is thus activated in the dough).

At this point I divide the dough into about half, 1/2 I leave white, 1/2 I will put cocoa.

In the dough that will remain white, sift the remaining 2 tablespoons of flour, put the vanilla essence and grated peel.

In the one with cocoa I put 2 tablespoons full of good cocoa, rum essence and 1 tablespoon of water because it's too sticky otherwise and I can't pour it into the thread.

Now in the middle of the tray from one end to the other I pour a ribbon of white dough.

Above it also from one end to the other and in the middle of it a black ribbon.

And just as talented, more and thinner or thicker and fewer layers are made as you like, as much as you want to varge.

At the end, sprinkle with walnut kernels.

And bake until it passes the toothpick test, ie no dough is caught on it (approx. 45 min.)

5 eggs, 5 tablespoons water, 5 tablespoons olive oil, 1 cup sugar, 1 cup flour, 200 g yogurt, 3 teaspoons lemon juice, 1 sachet of baking powder, 100 g nuts, a few cherry compote , 1 tablespoon butter / margarine, vanilla essence, rum essence, salt.

In a bowl, mix the yolks with the oil and water. Sprinkle with sugar and rub well until you get a homogeneous cream. Then add the flour, baking powder quenched in lemon juice and vanilla and rum essences.

Then add the yogurt and, after it has incorporated, add the beaten egg whites with a pinch of salt. Mix everything with walnuts and cherries. Pour the composition thus obtained in a form greased with butter / margarine and lined with flour. Bake in the oven for about 35 minutes.


Lent check with bananas, nuts and raisins & # 8211 is the recipe for a fast, economical and very easy to prepare fasting cake. It is fragrant and delicious, with a moist and fine texture.

This fasting cake with bananas, nuts and raisins it is the sweet indulgence during the fast you will fall in love with.

My first fasting with nuts had a crumbly texture. Since then I have been practicing to create a cake that is cut nicely, and the slice now remains whole, with a pleasant appearance.

Returning to the dessert I propose to you today, I would like to tell you that it seems to me one of the best cake recipes with fasting bananas which I have prepared. The fact that I have not posted such a recipe so far is proof that I do not offer you any attempt, I only post recipes that meet my quality requirements.

Well, this one fasting cake with bananas, nuts and raisins I'm sure he'll conquer you too. Its secret lies in the baked walnuts for 5 minutes in the oven, the raisins soaked in rum and a coconut vegetable milk that brings an extraordinarily pleasant taste.

I am sure that both children and adults will love this cake. These fruits are to the taste of the whole family, so my cake will reach everyone's hearts.

To prepare a fasting cake with bananas, nuts and raisins you need a maximum of 10 minutes of preparation if you are inspired to soak the raisins in time and bake the nuts for 5 minutes at 200 ° C.

You can eat it for breakfast, sweet snack or dessert. I started with a slice for breakfast and cut 2 more slices next to the cup of coffee. He didn't catch lunch, because everyone tasted a slice, then took another or two. I told you it was to the liking of the whole family! That was the case with me.

In this fasting cake with bananas, nuts and raisins I did not use vinegar, although I use it for all such fasting desserts. I wanted to see if it would grow without vinegar. It didn't grow much, but I was happy with the result. If you want an even bigger cake, put a maximum of 1 teaspoon of vinegar in the bowl with liquid ingredients. The taste of vinegar will not be felt at all, I promise!

I now leave the list of ingredients and how to prepare for fasting cake with bananas, nuts and raisins:


3 medium ripe bananas (250 g)

1/2 teaspoon vanilla paste

60 g large chopped walnuts & # 8211 fried for 5 minutes at 200 °

120 ml of hot water (or as much as is needed to cover the raisins)

Because the preparation of the dough for this fasting cake with bananas, nuts and raisins takes very little, I turned on the oven at 180 ° C.

I put the raisins in a bowl, then I poured over them the essence of rum and hot water. I need them to be hydrated and soft to get a good taste and a perfect texture.

I peeled the bananas, put them in a bowl and mashed them with a fork. In another bowl I mixed the sugar with the coconut milk.

I mixed for about 2-3 minutes, then I added mineral water and oil and mixed again.

I put the bananas over this composition and I mixed until it is homogenous.

I added vanilla paste, then incorporated flour mixed with baking powder.

I put the well drained raisins and walnuts in the banana cake dough and mixed until I mixed the composition. I poured the dough into the tray lined with baking paper and baked the cake for 45 minutes.

Depending on the power of the oven provided, it is possible that the baking time will be different (with 5 minutes more or less). You will know that it is ready when it passes the toothpick test.

I took the baked cake out of the pan and let it cool on a grill. I waited for it to cool completely, then sliced ​​it.

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Marbled cake with nuts - incredibly fluffy and fragrant!

2. Beat the yolks with the salt and sugar until the last ingredient is completely dissolved. If you want, you can add lemon peel and vanilla essence.

3. Beat the egg whites with the lemon juice until the persistent peaks appear.

4. Gradually incorporate the oil, the flour combined with the baking powder and the egg white foam into the yolk composition, stirring carefully, using a wooden spoon / spatula.

5.Prepare the baking tray, greasing it with butter and sprinkling it with flour.

6.Transfer the dough into the tray, spreading it evenly.

7. Add the cocoa powder to the remaining dough, then transfer it to the pan, spreading it chaotically on the surface of the white dough.

8. Using a fork, make small holes in the dough in the pan and insert the nuts into them (whole or chopped).

9. Bake the cake for about 45 minutes in the preheated oven to a moderate temperature (do not open the oven door for the first 20 minutes of baking time). Check that it is ready by the toothpick test.

10. Remove the cake from the oven and wrap it with cling film.

If you want to prepare two cakes, double the amounts of ingredients.

Kefir vanilla cake. He won't even be able to catch a cold!

& # 8220Kefir-based vanilla check & # 8221 is a classic and simple dessert that is easy to prepare and is adored by both young and old. The cake is very tasty, with an intense vanilla aroma, it is very fluffy and perfect with a hot tea or a glass of warm milk. No one will be able to refuse a slice of delicious cake! It 's so soft and fragrant


-1 teaspoon vanilla sugar

-sugar powder for sprinkling


1. Beat the eggs, add the sugar and vanilla sugar and beat again.

2. Add the kefir and melted butter, mix.

3. Add the flour with the baking powder, mix.

4. Grease the cake pan with butter and pour the dough.

5. Bake the cake at 200 degrees for 50 minutes. Take the toothpick test. Decorate the cake with powdered sugar.

Check with pecans and maple syrup

Every time it's American Week LIDL stores, I know I'm going to replenish my stock of maple syrup, pecans, brownies, meringues and onion flakes and everything on the shelf! Because American Week is one of my favorites, I dedicated today's recipe to her & # 8211 Pecan and Pecan Syrup Check

Cake with pecans and maple syrup & # 8211 the cake that everyone will love! The maple syrup gives it a special caramel aroma, and the crispy vanilla and pecans make it really special! It's a very wet cake, you'd say it's syrupy! It is kept moist and fluffy for days on end, although it is too good to last a few days in a house full of cravings! It is a perfect sweet snack for the whole family & # 8211 you know exactly what ingredients it contains and you can reduce the amount of sugar according to your preferences.

The Check with pecan and maple syrup check is an adaptation of a recipe by Martha Stewart, if we were talking about American Week. It's just that I've changed the amounts and dramatically lowered the amount of sugar. I completely gave up caster sugar and used only 100g of brown sugar. It is enough? It is more than enough and the maple syrup, besides the wonderful aroma, sweetens our cakeâ & # x20AC; & # x2122;

It is a very dense cake, so a slice is enough for a portion. What this means? That we have enough all week for the package from school or office. It can also be frozen and heated in the microwave before serving.

Video: Η παραδεισένια γλυκάρα του παππού Τάσου (June 2022).


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