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Leaf cake

Leaf cake


I separated the egg whites from the yolks.

I beat the egg whites with a little salt, using the mixer.

I added the sugar little by little, stirring constantly, then the yolks, essences and lemon peel + orange. I mixed with the mixer until it thickened, then I added the flour little by little, mixing with a spatula, from the bottom up.

I put a baking sheet in a detachable cake tin, greased it with oil on the edge and added the composition.

I put it in the oven for 30 minutes.


Genoise cake top (with whole eggs)

Probably in the adventures you had in the kitchen it happened quite often that you wanted to make a cake or cake top in which you had to separate the egg white from the yolk. And you were unlucky not to be able to separate them correctly.

Well, today's recipe for genoise cake top is an extremely simple one and you no longer need to do this, that is, to separate the egg yolk from the egg white to beat them separately. Simply make the countertop using WHOLE eggs!

Yes, it is possible and I guarantee that you will get, with minimal effort and especially at a low price, because you only need just 4 basic ingredients, a versatile cake top that you can use according to your preferences in combination with different creams.

The entire collection of cream recipes for cakes and pies you can find it HERE and otherwise cake tops, simple and easy to do you can find HERE.

The recipe for Genoise cake it's, as I said, easy to do, especially if you have a fixed mixer, with a bowl, like this one here that beats the eggs in your place while you do something else. This is exactly what delights me most about this recipe, the fact that, while the appliance beats eggs quietly and well, I can do other things.

Either I make the cream for the cake, or I take care of the little one helping him in the lessons or I read from a book or I watch a movie after which I go back to work to put the flour and put the cake top in the oven.

Regarding the execution of this Genoise cake top recipe, I found in my research 2 methods to make it. One option would be the initial beating of the eggs on a bain-marie or the simple version, the one I propose to you today. Personally, I find it faster and easier to do.

Also, in terms of ingredients we found 2 options: a butter / oil incorporated or without. Today's version is the one without butter, ie an economical one, simple and very easy to make.

Until I manage to shoot a video for this recipe, I leave below a video recipe made by Natasha & # 8217s Kitchen that I like to watch on her Youtube channel.


Fluffy cake top & # 8211 an easy recipe that even a beginner can make

I gave up buying a ready-made cake counter from the store a long time ago. Ever since I developed a passion for cakes and pies, I have tried a lot of recipes and in the end I came across this simple recipe for a fluffy cake top. It is so easy that even a beginner can do it.

Ingredient:

  • 5 eggs, 6 tablespoons powdered sugar
  • 5 tablespoons flour, 5 tablespoons hot water
  • 5 tablespoons oil, 5 tablespoons cocoa

Method of preparation:

We will start by separating the yolks from the whites. Using a mixer, beat the egg whites with the powdered sugar until you get a shiny, rigid foam. To check if I got the right foam, I turn the bowl over. The foam should not fall.

Then add the yolks, one by one. Mix well after each yolk added. Reduce the mixer speed to a minimum and add water and oil. Then turn off the mixer and add sifted flour with cocoa powder. Mix everything with a wooden spoon.

Pour the dough obtained in a cake tray, lined with baking paper and put it in the preheated oven at 200 degrees. After 10 minutes, reduce the temperature to 180 degrees and bake the counter for about 20 minutes.

We do the toothpick test. Insert a toothpick in the middle of the countertop. If when we take it out it comes out clean, it means that the top is baked enough and can be taken out of the oven. If, on the other hand, there are traces of dough on the toothpick, it means that the top still needs to be baked.

Carefully remove the frame of the tray and turn the top upside down. Let the countertop cool on a grill. This is all. The cake top is ready!


Cake top with sweetener

I also tried a cake top with sweetener, I have already done it twice, and the difference compared to a sugar top is the texture. It does not grow the same, it is denser and the aroma of cocoa or chocolate is more pronounced.
The recipe for cake top with sweetener you can increase the amount of natural sweetener, I added six tablespoons. A tablespoon of natural sweetener Green Sugar is the equivalent of a tablespoon and a half of sugar.
If you want to prepare a simple countertop, replace the 25 grams of cocoa with flour.
This cake top with sweetener it is recommended for dieters and diabetics, but also for those who want to reduce sugar consumption. I started paying attention to the sugar content, after I started reading the labels of commercial foods.


Ingredients Sponge cake & # 8211 cake top & # 8211 with butter:

for a 35 x 25 cm tray.

  • 6 eggs
  • 150 grams of sugar
  • 200 grams of flour
  • 100 grams of melted butter (82% fat), which should not be hot
  • 1 tablespoon vanilla extract or seeds from a vanilla pod or 1 sachet of vanilla sugar
  • 1 pinch of salt

Preparation Sponge cake & # 8211 cake top & # 8211 with butter (video recipe):

Ingredients conversion table sponge cake (cake top) with butter, for various forms of cake:

for a cake top with a thickness of

Preparation, text version (printable)

1. Turn on the oven and set it to 180 degrees Celsius. Prepare the tray in which the top will be baked, either by lining it with baking paper, or by greasing it with solid butter and lining it with flour.

2. Separate the eggs, being careful not to get any drop of yolk in the egg whites. The egg whites are collected in a large bowl, which allows foam to be beaten.

3. Add the salt over the egg whites and beat with a mixer on high speed until a thick foam is obtained. Add the sugar in 3-4 slices, beating with the mixer at high speed after each slice of sugar added. Continue to beat until the sugar is completely dissolved and a firm and glossy meringue is obtained. If the bowl is overturned, the meringue must not fall if it is well beaten.

Cakes and Cakes for which we used different variants of Sponge Cake With Butter

Pistachio cake with egg liqueur

Cake with caramelized apples and sweet cheese

Lemon cake and raspberry jam

4. Add the yolks over the well-beaten meringue, all at once, and incorporate with the mixer at high speed, beating for a maximum of 4-5 seconds.

5. Add the vanilla extract, 1/2 of the flour and 1/2 of the melted butter. Incorporate into the beaten egg base with a flexible spatula, which permanently raises the composition from the bottom of the bowl to the surface, while the bowl rotates slightly clockwise after each new mixing. The composition raised from the bottom of the bowl is poured over the rest of the dough in the bowl as if folded. In no case does it mix strongly, with circular movements, we want to keep as much of the air accumulated in the beaten egg whites, this being the only "growth agent" of this sponge cake. After the first slice of flour and melted butter has been incorporated, add the rest of the flour and butter and repeat the incorporation process as described above, until a homogeneous and frothy sponge cake dough is obtained.

6. Pour all the sponge cake dough into the tray prepared in advance, scraping the bowl with a spatula. Level the sponge cake in the pan with a spatula and bake in the preheated oven at 180 degrees Celsius, at an average height for 17-20 minutes, until golden and if it is pricked with a toothpick, it comes out clean, without sticky marks. Allow to cool well, preferably on a grill, then can be used for any kind of cake or cake.


Perfect cake top (no baking powder)

Every housewife makes a cake and has a favorite recipe for the cake top.

This is mine! It is not left when you take it out of the oven, it always grows perfectly and it cuts impeccably.

The secret? & # 8211 patience. Patience to mix the egg whites enough, patience to easily incorporate the ingredients, patience to bake it over low heat and not to open the oven.

Not to mention baking powder!

Today I present you the recipe for 6 eggs, that's all I needed now, a 4.5 cm countertop with a diameter of 24 cm that I cut into 3 slices, but you can increase the quantities depending on the diameter of the shape and the the recipe you want to follow.

Will you be taller? No problem! Either bake in the shape of 20-22 cm (it will come out one cm higher) or make 8 eggs, 10 eggs and so on, proportionally increasing the rest of the ingredients. It is important to follow the steps.

[ingredients title = & # 8221Ingrediente reteta Wheat of perfect cake & # 8221]


Cake top

I will write below the recipe that I usually use for the cake top. I thought of putting the countertop recipe and then the cake recipes separately, so as not to repeat myself with each recipe. So, for a mega vanilla top we need:

& # 8211 4 eggs
& # 8211 a cup of sugar
& # 8211 the cane
& # 8211 a baking powder sachet
& # 8211 50ml apa
& # 8211 50ml oil
& # 8211 vanilla & # 8211 I chose a vanilla ampoule and a bourbon vanilla sachet
& # 8211 a tablespoon of lemon peel

Boil water and sugar until the sugar melts and a syrup is obtained. Beat the egg whites, as hard as you can, then add the syrup in a thin thread. Rub the yolks and oil separately. Over the beaten egg whites, add the syrup, the yolks, the vanilla, the baking powder quenched with vinegar, the flour in the rain and the lemon peel.

The composition is poured into a cake form, greased with butter and well lined with flour. Keep in the oven for approx. 20-25 minutes, depending on the oven, in principle until it passes the toothpick test.

The countertop thus obtained can be filled with various creams or used for rolls and what else will pass through the stapler.

Tip for housewives who have a natural oven like mine, which burns everything that catches: when you wallpaper the shape of the cake, put more flour on the bottom. Thus, if it is to burn, the layer of flour is burned and it is very easy to remove with a bread knife.

You may also want to try:

Blondie with chocolate

Gluten-free pancakes with INKA

Ice cream cake

Fried eggs in pesto

Baked oats & # 8211 baked oats

36 Comments

teo I want to tell you that the caramel cake is bestial! thanks for the recipe!

teo, please tell me, is the top hollow or cut in several layers, for the caramel cake? I want to make it now! gigi

Gigi, I apologize, I failed to put the picture with the whole countertop. I used the top for the strawberry cake and that's why I dug it out.

For the caramel cake, the top should NOT be hollowed out but cut into 3 equal parts! Spor, tell me how it turned out!

I also have a countertop recipe that I make especially on big holidays, when you don't look at how many kg you put on yourself. water, 1 cup sugar, 1 cup ground walnuts and 3 tablespoons of cocoa. After boiling for about 10 minutes, during which time you stirred from time to time, remove the pan from the heat and let the composition cool well. when it is sure that the composite has cooled, mix it with 10 egg whites beaten well with foam and with the 10 related yolks. put it in the hot oven and let it simmer for about 10 minutes, then on low heat for another 30-40 minutes depending on how hard the oven is. of the vessel. remove the worktop from the mold and put it face up in the cold. cut the worktop in half and fill it with any cream you want. be careful, the worktop no longer needs to be syruped. special with a chocolate cream - I use nutella & # 8211 and a lemon glaze on top, it's crazy.

eh am 13 anisori :))
and when my mother left home
to a neighbor
D :: D
I started making this recipe
: X
I made it with bananas
it's very good
!!
:*:*:*


What ingredients do we need (for a shape with a diameter of 20 cm):

  • -4 eggs
  • -140 g of sugar
  • -2 tablespoons water or milk
  • -2 tablespoons oil
  • -150 g flour
  • -1 drop of salt
  • -flavors to taste
  1. Eggs are broken and separated, the yolks are beaten with salt and set aside to intensify the color. Whisk the egg whites, then add the sugar and continue beating until the sugar is completely dissolved. The foam must be strong, if the bowl is overturned, to remain in place, to keep its shape. Separately, rub the yolks the same as for the mayonnaise with the oil, the flavors, add the water and pour over the egg whites. Stir gently, then add flour in the rain, stirring gently, from bottom to top, with a wooden spoon or spatula. Pour into a form lined with baking paper, level and bake over medium heat (180 degrees). The toothpick test is done and if it is dry, the top is ready. Leave it to cool on a grill, so that it doesn't sweat.

Video: εύκολη τυρόπιτα χωρίς φύλλο. mariatolio