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Separate the yolks from the egg whites. Mix the yolks with the sugar and vanilla sugar until it becomes a thicker foam and light in color. Then gradually add the oil, continuing to mix, then mineral water. Gradually incorporate the flour mixed with baking powder.

Separately beat the hard foam with a pinch of salt. With a wooden spoon, lightly incorporate the egg whites into the yolk mixture and pour the composition into a tray lined with baking paper. Put it in the preheated oven for about 30 minutes, do the test with the toothpick.

Until the countertop cools completely, prepare the chocolate icing. Melt butter / margarine, powdered sugar, chocolate, whipped cream / milk and cocoa. Mix well and let it boil for a few minutes until it thickens a little.

After the countertop cools, cut it into cubes, put it through the glaze and alternatively through coconut and ground walnut.

Good appetite!

Rolled with walnuts and chocolate

Anyone who hasn't eaten walnut and chocolate rolls so far should try this recipe, and those who have enjoyed them know that you can never stop at a few!

Which isn't necessarily a bad thing! From the composition below you will have at least one full platter, for you and your guests, in case you choose to prepare them for any more special occasion.


10 eggs
300 g caster sugar
1 sachet of vanilla sugar
1 cup cold water
16 tablespoons oil
16 tablespoons flour
peel from 1 blade & acircie
1 ammonium sachet for cakes
lemon & acircie juice

For the chocolate sauce

250 ml milk
250 g sugar
6-7 tablespoons of cocoa
1 sachet of vanilla sugar
1/2 - 1 packet of margarine (200 g)
1 teaspoon rum essence

Method of preparation

Wash the eggs. Separate the egg whites from the yolks.

Grease the bowl with which you will beat the egg whites with a slice of lemon. This trick will make the dough fluffier.

In the bowl where you will put the yolks, sprinkle a pinch of salt.

Beat the egg whites, stir for 2-3 minutes on your own, after which you can gradually add 300 g of caster sugar. Meanwhile, mix in the vanilla sugar sachet.

In order for the foam to be stronger and for the sugar to melt better, during this time gradually add 1 cup of cold water.

Separately, mix the yolks with 16 tablespoons of oil, added gradually, until the composition becomes like mayonnaise.

When the two compositions are ready, mix: the yolks are poured over the mixture of egg whites, beating continuously.

After, put & icircn rain, gradually, 16 tablespoons of flour (very full).

At the end, add the peel of 1 lemon, 1 sachet of ammonium for cakes previously dissolved in a cup of lemon juice.

Pour over the cake composition and stir a little.

Although many use baking soda, ammonium breaks down much better. Ammonium can also be dissolved in vinegar, although lemon juice is preferred.

Grease with oil and line a thick tray with flour. Pour the mixture into this tray.

Bake for about 30 minutes.

Remove and allow to cool.

When it has cooled, cut the edges, then cut the sponge cake into rectangular shapes, smaller or larger, as preferred.

Separately, in a saucepan, prepare the chocolate sauce.

Mix 1 cup (250 ml) milk, 1 cup (250 g) sugar, 6-7 tablespoons of cocoa and 1 sachet of vanilla sugar.

Put on the fire, to boil, stirring continuously.

When it starts to boil, leave it for another 5 minutes, then add the margarine. Stir and bring to a boil until the sauce becomes like hot chocolate.

Turn off the heat, and after a few minutes, when it has cooled down a bit, add a teaspoon of rum essence.

& Icircnsiropen the sponge cake pieces & icircn this sauce, take them out on a plate and put them each through ground walnuts, baked & icircn beforehand & icircn oven. Instead of baked and ground walnuts, you can also use coconut.

Rolled walnut and coconut cake & # 8211 Lamington

Rolled cake with walnuts and coconut, a simple and tasty childhood recipe, also called Lamington .. It is made with fluffy pandispan top, cocoa syrup and rum, all rolled well with fried and ground walnuts or grated coconut. A delight!

Don't forget to add the secret ingredient: sprinkle with love and 2-3 smiles & # 128578

Now let me see you: I challenge you to try the recipe and come back with pictures and comments. I am always here, just a click away and I answer questions with great joy. We cook simple and tasty goodies together.

"Rolled" cake (with coconut)

Waw how good your & quottavalita & quot looks.
It is my husband's favorite, but I also like it a lot, so I self-serve myself, especially since I arrived here first.
Te tzuc!

Uuuuuuuuuuuuuu, sssssssssssss. you don't want to know how my taste buds work
We keep it as a favorite, because it looks sooo good.
Have a nice week, Men!
PS Yes, you know how to "roll".

It turned out wonderful for you, I don't kill myself for it, but I taste a bit!

Sidy, what a morning you are. :)) or do you know that the & quot first come - first served & quot principle works for me? :) I made a big tray, so it's for everyone.
Diana, you don't even know how right you are: D

what is the size of the tray in which you prepared it? I have to try this cake too, it looks too good!

So you just looked at the pictures, you didn't read the recipe :)) I also wrote the size of the tray there - 30x40cm.

password that I read the recipe! but in the great rush I did not realize that this detail, ms beautiful, was written somewhere

delicious and cheap and on top of that it has a special look but I mix coconut with normal walnut and it's even better. geta

Geta, I tried the rolled cake with walnuts, but I didn't think to mix the walnuts :) So far. next time i try.

this cake is wonderful, I have a recipe that has a little honey, it gives it a browner color and a special aroma. I have a recipe before, it was among the first recipes with coconut in Hungary. cooking, dana from arad. if you want I will send you my recipe

Yes, I would love to see the recipe for honey rolled cake. Especially since she's older than me :)

first delicacy with an exotic ingredient.250g.sugar, 250g flour.3whole eggs, 1/2 l of your baking soda, 50g margarine.2 tablespoons melted honey, salt.Cream.300g sugar, 150ml water, 50g cocoa, 200g butter.secret: roll all the pieces first in the cream, then in the coconut. You have a super interesting and appetizing blog. According to the diversity of recipes, it would seem that you are from Transylvania. Good luck, Dana from Arad

Thanks for the recipe! And I hope that the blog will receive the same appreciation even if I am in Dobrogea :)

Hello! I only discovered this blog yesterday. I read some of your recipes and they seemed great to me. Today I tried the baking tray and the wings marinated in the oven (they left my mouth watering when I saw the pictures :). I will give the verdict tonight (after dinner) .. but it will definitely be a favorable one :)

Buuuna! I hope you noticed that it is a "good" honey, in the hope that I will influence the verdict a little :))))

hahaha. I'm sorry, with my hand on my heart I tell you ... I'm sorry, but I don't let myself be so easily influenced. especially when it comes to food: P however, I can tell you that the marinated wings and the cake exceeded my expectations, and not only me. the roll was appreciated by friends. I don't know if the cake itself or just its name piqued interest :) CONGRATULATIONS for the recipes anyway.

: P Then I have nothing to do but continue to post only quality recipes :)) The name of the rolled cake is also important, as if people look at it differently then :)

Very good and beautiful cake! I prepared it and I want to prepare it again, it's a treat. Congratulations on this beautiful and useful blog, it has been my source of inspiration for some time, since I found it. I prepared several recipes from this blog and they all turned out perfectly (although I am a beginner: P). I really like how you present the recipes, and the pictures are not only beautiful, but also useful. All the respect from me! :)

Simona, you almost left me speechless with this message :)) So, as a thank you, I grant you the right to talk to me on your own. And I hope that the blog will remain your source of inspiration for as long as possible :)

Thank you very much! The exceptional cake came out!

With pleasure! I hope you try other cakes on the blog.

very good cake. it's the best I've eaten.

That's my opinion, but I said not to praise myself & quotmarfa & quot :) Thanks for the confirmation and I'm waiting for you on the blog, I assure you that the roll is not the only good cake you will find here.

This cake is on the & quotto do & quot list :) I'm glad you wrote the size of the tray. Most of those who make cakes and post recipes omit to write this or forget the ingredients :)

Nico, I always try to write in the recipes as many details as I find useful. And the size of the tray used for cakes seems to me to be one of these details. I've noticed that it seems insignificant to many, but sometimes it can save us a lot of headaches.
I also saw on some culinary blogs quite complicated recipes explained in 3-4 sentences and I found it a little strange :) But maybe those are addressed to & quotavansat & & quot: D Or to those who like to admire some appetizing photos :))

I come back with the impressions about the recipe:) The cake turned out very good! But know that milk for syrup is not enough, not enough 100 ml to roll the whole cake) And the next time I make it I will put in dough and raisins soaked in rum I think there will be even more: P

I don't know what to say about the syrup, it probably depends on how well we roll the cake. I don't let it soak too much, maybe that's why I run out of syrup.
The raisins I think will make the cake much better, but, being taught with it since childhood, I still prefer it exactly as it is. I recommend you try the blackberry with raisins.

good very good your cake and from what I understand you are a man congratulations the truth my husband discovered your blog wanting sami make a surprise cooking Romanian being Albanian thanks to you I got away with cooking :))) is obsessed with your recipes and not only the whole family today he made this roll of yours and I have to write you something from him, he says that you are his hero and in the way you present the networks and Albanian you still understand :) all the respect from us bravo you are full of wonderful culinary.lore and bledi

Lore, thank you for taking the time to write to me. I also thank Bledi for choosing my blog as the source of inspiration. In fact, thinking that there are Romanians get beget who ask for a lot of additional explanations, maybe I should congratulate him for the way he manages to understand and implement the recipes explained by me - more than likely it is of his talent)

it's just your talent the way you explain with the help of images

I have a slightly different recipe.
in the composition I put honey and a little cinnamon, and in the syrup 150 gr chocolate.
lately I've had a crazier idea (which I haven't been able to put into practice yet)
I was thinking of putting some cocoa in the composition, to use white chocolate in the syrup instead of dark and finally to use poppy instead of coconut. and thus the coconut roll would become the poppy roll.
what do you say ??
mother (skeptical of her kind who doesn't really experiment in the kitchen) says it wouldn't work: |
I would still need an opinion before I risk it))

Roxana, I would put the idea into practice, I find it interesting. There's no way out of an uneatable cake, in the worst case it could be less good than a coconut roll, right? :)
Anyway, I'm looking forward to the result of the experiment, and if the cake pleases you, then we can popularize it by publishing it in the & quot readers' quotes & quot)

I also made this cake, among others, for my sister's birthday, last weekend. let the world beat her :)) only I instead of syrup, I melted 1 glade chocolate with milk and a bitter one, I put about 100 ml milk, 50 g butter .. and at the end after I & # 39am melted, I poured 2 ampoules of rum essence. my mother asked me to make the recipe for Christmas too :)) super good!

Well, you're good at cakes, so I'm not surprised to hear that you've changed the recipe :) Happy birthday to your sister!

Thanks for the inspiration, men! very good came out the cake! I'm glad I found this blog. In 2 days I prepared 3 recipes from here. They all came out & quotfirst class & quot! Thank you

With pleasure, Emanuel! I'm glad that I managed to inspire you, I see that you got serious about the work :) I wish you all the recipes you will try come out the same!

So this Robert cake is just WOW. I remembered my childhood, a neighbor of mine always made this cake and when I made it and tasted it I was so excited and happy. Thanks for the recipe :)

You have nothing to do, Andreea. it's nice to think that such a simple cake can make us so happy. From now on you can become the neighbor who makes a rolled cake, I think that in the meantime the neighbors have changed :)

I made the cake. Very good. But I did something wrong because the syrup didn't reach me at all. I only boiled it for a few minutes, for fear of dropping too much. I reheated it about 2 times to make it as easy to syrup as possible. I took the pieces one by one with a fork and dipped them in syrup for a second and then drained them well. what did i do wrong

I really don't know, Ramo. I usually have syrup left after I roll the pieces of cake. And I don't even know if I would recommend you to make more syrup next time you make the rolled cake, it is possible that next time your countertop will not come out so & quotinsetat & quot :)

if I think about it the only thing different was the size of the tray. it was smaller than yours. so the parts that absorb less, ie the upper and lower surface of the cake, were smaller. and the lateral ones, which are more porous, were larger. that would be the only explanation..I was sorry to be left with a quarter of the unfinished cake (I didn't have any more butter to make another syrup) ..

:) Do you see that in the end you managed to figure out for yourself what the problem is? I assumed that you followed exactly everything I wrote in the recipe. But even so, there is a possibility that the top of your cake came out extraordinarily fluffy and thus absorbed more syrup when you rolled it. Such things still happen in the kitchen.

tomorrow I will prepare & quottavalita & quot, your recipe is the same as my mother's that I prepared in my childhood. I hope I get a good roll: D and find a cock as & quotmashcat & quot. congratulations

Thanks! Your rolled cake will definitely come out, but it remains to be seen if it will taste the same as your mother's. I'll cook tomorrow!

Hi! This blog is "my cookbook". When I don't know what to cook anymore, or when I want something more special, I "browse" the blog and I'm delighted with the results. This cake is delicious, it has become my family's favorite. All my respect for what do it! All the best!

Hi! I think for me the fact that someone tells me that this culinary blog is perceived as "my cookbook" should be the ultimate compliment - or the ultimate confirmation of a job well done (I say this thinking about the fact that my mother thought so about the cookbook and Sandei Marin). I am glad that I can inspire you and that the results of the recipes are in line with your expectations. Call me Robert, I feel better than if you & quotdom & quot :)

:)) Robert, thank you for the answer, I'm Alex. After popping the last piece of & quottavalita & quotam I ran to the & quotcarta de cook & quot and discovered the yogurt cake. I like how it looks but especially the ease with which it is prepared. I think of & quottarta tres chocolates & quot which has the same top and three layers of chocolate. I have prepared it many times, it is light and sweet. I can't wait to make the yogurt cake! All the best!

Alex, you don't have to thank me for so much :) If you thank me for a simple answer, what do you do when I give you an answer that requires detailed explanations about a cake or who knows what other more difficult recipe. : P Since I'm not a great chef, obviously I haven't heard of this tres chocolates tart, but it seems like an interesting recipe (I found out what and how thanks to google). Obviously, the recipe for my yogurt cake is much better, I just have to praise my goods: D After you try it, tell me if it was worth all this praise.

Yes, it's good & # 180 & # 180tarta tres chocolates & # 180 & # 180:) and it has the same cookie sheet with butter. And I'm going to make the yogurt cake as soon as possible, as nah, my fourth time is knocking at the door, which requires cake of course :).

:)) At this rate, you will soon become an expert in cakes. I really like these butter cookie tops and I'm thinking of "slicing" them in as many cake recipes as possible. There can be no good cake that has something like that in its composition. And if we are still on the rolled cake, I think it would be nice to put a little grated coconut on the counter, it would become a little drier. The question is: who tries first? : D

Try the cake & # 180 & # 180 for chocolates & # 180 & # 180, you will like it. Yes, cakes are made less often, but cakes more often. Tomorrow I'll make the shit croissants. I would like to try, but I have a pb with black women in general (I see her as a kind of black woman), she doesn't grow up and I think I know the cause: the oven, I always suffer the same thing :( and I sigh because I like black women I have a coconut cake on the counter and it's very good, in fact it has a coconut top, a cocoa top and a vanilla cream with coconut on top :).

It's clear, I'm a bit behind with the answer to your messages :) I know that yesterday I talked about the number of croissants you got, and now I'm reading that you will make them. as if I were traveling in time :)) Although I kind of avoid cakes, I think I will try this one too, more because it has chocolate. I also published a RECIPE with coconut cream on the blog, but it's not as elaborate as yours.

Yes, I want to make your coconut cake, it has been catching my eye for a long time :). It's simple and good, only the chocolate creams need to be boiled, otherwise it doesn't need an oven and it comes out beautifully in 3 colors: white, brown and black.

Here's how I make this cake, right now! I live in New Zealand with my husband, and today is his birthday! (30 makes, and proud of them!) And what better surprise than the Romanian-flavored cake? hi hi :)
In other words, I always look at your blog to get recipes to cook, and so far they have been a success! Very explicit and & # 39 & # 39 on the meaning of anyone writing recipes! thanks and congratulations! I greet you all

Taking into account the time zone difference, you have enough time to prepare your husband's Romanian surprise :) Send him a warm Happy Birthday! from your assistant chef in the other hemisphere :)
I'm glad you like the way I write the recipes, I hope that they will be useful for as long as possible from now on and that today's rolled cake will be a resounding success: D I'm cooking, Alina!

How do we prepare the wafer candy recipe?

Using a robot, grind the wafers and mix with the nutella.

Make the balls and put them in the fridge for 30 minutes.

Melt the chocolate in a bain marie and mix with the hazelnuts and butter.

Using two forks, pass the balls through the chocolate and place them on baking paper or on a grill.

Refrigerate until the chocolate hardens.

Preparation for candies rolled in coconut

Over the crushed wafers, put the condensed milk little by little, until you get a composition from which we can make the balls.

I had a tube of 175 grams, I used 130 grams for the composition and the rest I used to give the balls through it, then through the coconut.

Put the balls in the fridge for 30 minutes, then pass them through condensed milk, then through the coconut.

Leave the candies in the fridge for a few hours, then we can serve them.

The recipe is ready, it is so simple that it can be made by a child. The result is delicious and good-looking, as you can see from the pictures.

I invite you to try this recipe. I wish you more cooking and good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.

Rolled with cream

Whisk the egg whites with the sugar.

Then add the flour and cocoa, mixing gently with a spoon, from the bottom up.

Add the egg yolks and the baking soda quenched with lemon juice and, finally, the oil.

The resulting composition is placed in a pan greased with butter and lined with flour.

Bake at 170 degrees for 35 minutes.

We prepare "Cream roll with cream"

The flour dissolves in the milk so that it does not remain lumpy.

It is then boiled with vanilla sugar and caster sugar.

Boil until bound.

Allow to cool, then add over the butter rubbed foam.

we continue with the basic recipe.

When the top has cooled, cut it into different shapes, then cut each shape in half, grease it in the middle with cream, then grease the edges, all around with cream and pass through coconut.
Place the chocolate icing obtained by melting the chocolate with oil on top of each piece.

Recipe for Christmas: walnuts stuffed and rolled in powdered sugar

4 eggs, 200 g sugar, 300 ml oil, a packet of margarine, a small packet of yeast, a pinch of salt, flour enough to have a homogeneous dough.

For the cream you need 100 g of sugar, a rum essence, 400 ml of milk and 100 g of cocoa.

How is it prepared:

Beat the eggs well and add a little sugar. Stir until melted and add the margarine. Use the mixer to mix the margarine with the rest of the contents. Melt the yeast in a quarter of warm water over which you add salt. The oil is added gradually so as not to cut the composition.

Put the dough in a walnut shape and put it in the oven for 30 minutes.

Mix the 100g of cocoa with the sugar, essence and milk and leave everything to cool for 20 minutes. Remove the walnut halves and fill them with a teaspoon of cream and combine them. Leave to cool for a few hours and then pass them through powdered sugar.

Ingredients for the chocolate composition

A cup of sugar
6 tablespoons cocoa Dr. Oetker
A cup of milk, previously boiled and cooled
Half a packet of butter or margarine
Esenta de rom
Walnut nuts from 100 nuts, grind through a grinder

How to make chocolate composition

Put the following ingredients in a saucepan: a cup of sugar, 6 tablespoons of Dr. Oetker cocoa and a cup of previously boiled and cooled milk. Stir, then put on low heat. Boil for about 15 minutes, during which time we must stir continuously. To finish, add half a packet of butter or margarine.

After 15 minutes, turn off the heat and immediately pour over a teaspoon of rum essence.

Separately, we have the nut given by the grinder in a different bowl.

When the chocolate composition is warm (if it cools down, reheat it), take a piece of pandispan, put it in the chocolate sauce, remove it quickly and roll it in ground walnuts, then place it on a clean plate. .


Mix the margarine with the sugar and bring to the boil. Add the flour mixed with cocoa and milk. At the end, add the rum.

we continue with the basic recipe.

Mix the margarine with the sugar.

Put the egg, honey, baking powder, milk and gradually the flour.

You get a dough, not soft.

Bake for 25 minutes at 200 degrees in a greased pan lined with flour.

After cooling, cut into square pieces.

The pieces are given through hot cream, placed on a plate or tray and left to cool.

If the cream thickens, add more milk. The next day, the pieces are rolled in coconut.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

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