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Fat-free check ... no oven :)

Fat-free check ... no oven :)

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-In a bowl put the egg, sugar, salt powder and vanilla sugar

-mix until white

-add flour mixed with baking powder and mix

-add the milk and mix


-prepare 4 glass, put baking paper on the bottom (glass), fill the glasses halfway. We put the glasses in a roomy pan (which also has a lid)

- pour warm water up to half a glass

-Put the pan on medium heat, when it starts to boil we put a material / towel on the pan and then the lid, put it on the lowest heat and leave it for exactly 20 minutes, during which time the lid does not rise

-after 20 minutes the fire is stopped, but it is left for another 15 minutes with the lid on, it does not rise at all

- with a narrow knife, remove the cheeses

Mineral water cake old family recipe - fluffy cake in two colors

Mineral water cake old family recipe - fluffy cake in two colors. Check with soda or carbonated mineral water. How to make a fluffy and airy cake, especially tasty? Cheap, simple and fast check. Cake recipe with 4 eggs, without baking powder.

This cake with mineral water or soda reminds me of my childhood. My grandmother always made me something sweet when I went on trips or camps: jam roll (the recipe here), sprinkled biscuits (see here)

or this cake with mineral water. All of these last well over time, stay tender and soft and should not be stored in the refrigerator. In Transylvania and Banat this cake with mineral water is also known as vizes piskóta (biscuit or sponge cake with water - in Hungarian lb.) or Wasserbiskuit (German lb.). It was done in times of crisis when there were not many eggs, which were replaced with sparkling water or soda. I think some of you remember the thick, heavy bottles of soda I filled at neighborhood closets.

Of course it is without baking powder, like all our recipes of sponge cake, of check or cake tops. Being without baking powder, they all have a very good taste and their texture is fluffy and tender because we use the air trapped in the egg white foam (as a natural growth agent).

Let's not forget the cherry cake (with many cherries!) That I also learned to make from my grandmother and also without baking powder - see here.

I always make this cake with carbonated mineral water according to my grandmother's recipe, as I learned it from her. The only difference is that she made it simple, only with vanilla (not cocoa) and used a special shape for baking "Deer back" (see here what it looks like) greased with butter and lined with flour (not baking paper).

I decided to color some of the dough with cocoa and bake the cake in the classic cake shape (lined with baking paper). Look how wonderful it is! It has a fabulous texture! It is a fluffy, fragile and moist cake that is kept soft for days on end.

From these ingredients results a cake with baked mineral water in the shape of 12 × 25 cm (or 10 × 30 cm) with a height of 7-8 cm.

Chocolate and pistachio cake recipe

This chocolate and pistachio cake it is a delight, it is made easy and fast and the taste and appearance of this fluffy cake is truly amazing. The cake consists of two layers, one flavored with lemon and the other with cocoa. Everything glazed with chocolate. Incredibly good! See here the recipe for chocolate and pistachio cake!

Cozonac without kneading - video recipe


For cake:

  • ▢ 500 g flour
  • ▢ 300 ml of warm milk
  • ▢ 100 g sugar
  • ▢ 100 g melted butter
  • ▢ 7 g dry yeast
  • ▢ 3 yolks
  • ▢ peel of a lemon
  • ▢ 1 vanilla pod
  • ▢ salt

For the filling:

Method of preparation


Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of cake without kneading it can be the saving solution for those who do not want, do not know or are simply afraid to worry. I kept receiving messages from you telling me that this traditional dessert is a touchstone and that it is an intimidating recipe. Because I took into account everything you told me, I thought that a cake recipe without kneading would be perfect during this period, especially since Easter is fast approaching. So far I've been doing it traditional cake, fluffy and delicious, but requiring kneading. This time I chose the easier way.

This recipe is so simple and easy that it is impossible for you to fail. We simply mix all the ingredients for the cake with a spoon and do not knead at all. And when I say no, that's right. We mix the dough only until everything is homogenous and let it rise until it doubles in volume. To shorten the leavening time, I chose to put the dough in the oven, at the function of keeping warm, at 40 degrees. My oven is Arctic and has this warm-up function available. If you have another brand, you can search among the functions of the oven and you will either find the same function, or even one for leavening. If you don't have this feature, don't worry.

You can leave the dough to rise at room temperature, but it will take longer, about an hour and a half. After the dough has risen, put it in the fridge for at least 12 hours. I know it seems like a long time, but it only takes 5 minutes to prepare the dough, leave it to rise without doing anything else. Then put it in the fridge and forget about it until the next day or you can leave it for up to 24 hours. Being a cake without kneading, requires mandatory rest time in the refrigerator. This is to develop the gluten in the flour and thus the cake will come out fluffy. After the rest time has passed, roll out the dough and fill it with what you want. Allow it to reach room temperature and rise slightly.

I used the whole function Warm Keeping to shorten the fermentation time, but you can also leave it at room temperature for about an hour. Then place this cake without kneading in the oven, at 160 degrees, for the Static and Ventilation function. Baking can take between 40 and 50 minutes, depending on the oven. The cozonac must be well grown and browned above. Then take it out and let it cool well. Never cut the cake hot but warm or even at room temperature. Then enjoy the lightest and tastiest cake you have ever made. It has a perfect texture, it is fluffy, fragrant and very tasty. Simply perfect!

Meat Free Food Recipes

For those who have chosen a lifestyle devoid of animal protein, meatless foods are part of the daily menu. When you exclude meat from your diet, you can play in an original way with the vegetables, cereals, seeds and fruits you have at your disposal. Meat-free dishes are not trivial at all, and the combinations of tastes, flavors and spices are a challenge for those who choose to cook like this. A meatless dish can be extremely tasty and filling, in addition to the fact that it is always a healthy choice.

Recipes without fire

Discover the series of recipes without fire which do not require much time and which have low difficulty. Prepare light meals and cakes with recipes prepared without fire and save time spent in the kitchen.

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Check 4 quarters with lemon - recipe for pound cake, quatre quarts or Madeira cake

Check 4 quarters with lemon - recipe for pound cake, quatre quarts or Madeira cake. How to make a wet and tender 4 × 1 cake with lemon or oranges and butter? Cake recipe with equal parts of ingredients. Homemade cake recipes. What is pound cake, quatre quarts or Madeira cake?

This 4-quarter lemon cake is prepared according to a simple, very old recipe, recorded around 1700. It has its origins in northern Europe, later becoming very popular in many countries. This dough with 4 ingredients, put in equal quantities, is used in many cakes or pies. The texture of this cake is very tender, moist.

The French in Brittany consider it a local specialty and call it "quatre quarts" - that is, exactly four quarters. So they say it's a "French cake." The English make it under the name of "pound cake" - that is, with one pound (pound, pfund) of each ingredient and say it is "English cake". The Germans call it "Eischwerteig" - meaning dough that refers to the weight of the eggs. How many grams of egg so many grams of butter, sugar and flour. A simple formula that can be easily memorized and multiplied as needed. Madeira cake is also prepared according to this formula. We also ate this lemon cake made in the Netherlands by a lady who accommodated us in 2018 at an adorable farm near Gouda.

Flavors can range from vanilla, citrus peel or flavored liqueurs and often include pieces of candied fruit (glazed), raisins, nuts, hazelnuts, almonds, pistachios or chopped chocolate in the dough.

Based on these formulas 1: 1: 1: 1 (or 4 × 1) is also made the classic Crescent Cake with walnut or Kossuth kifli - the recipe here. That's what my great-grandmother Buia (from Sibiu) did, but so did my grandmother Diana (from Arad).

This check was made by my mother. She is a big fan of citrus fruits, especially lemons. When he came up with the cake, I said I had to publish it. Not the other way around, but it turned out very tender, fragrant and tasty. Even if I don't have intermediate pictures, you will see that everything goes smoothly and quickly.

From the quantities below results a 4-quarter cake with lemon that is baked in the shape of a cake of approx. 25x10x8 cm. It's not wrong to replace lemon with orange. You will get a delicious fraged cake with oranges.

Video: CISTA PECNICA U SAMO POLA SATA!!!! (August 2022).