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Cherry and strawberry cake (fasting)

Cherry and strawberry cake (fasting)


A very fluffy cake and very easy to prepare. You can use any fruit you like, I had cherries and strawberries.

  • For a 23x23cm tray:
  • approx. 250 g of fruit (cherries and strawberries)
  • 1 cup of water (250 ml with which you will measure all the ingredients)
  • 1 cup raw sugar or cough
  • 1/2 cup oil
  • 2 cups of flour
  • 1 sachet of baking powder
  • 1 vial of vanilla essence
  • powdered sugar

Servings: 9

Preparation time: less than 60 minutes

RECIPE PREPARATION Cherry and strawberry cake (fasting):

We wash the cherries and clean them of seeds. We wash the strawberries and cut them into cubes.

In a bowl mix the water with the sugar, oil and essence.

In another bowl mix the flour with the baking powder.

Gradually pour the flour over the liquid mixture and mix with a whisk or mix on low speed until smooth.

Wallpaper the tray with baking paper and pour the composition, and put the fruit on top.

Put the tray in the preheated oven over medium heat and leave it for approx. 40-45 minutes.

Check it with a toothpick if it is ready, then take the tray out of the oven and leave the cake to cool.

We powder it with powdered sugar and serve it.




Overturned cake with biscuits and strawberries

And I made a delicious dessert with seasonal fruits. Starting from an old cake idea that my mother used to make with biscuits, apples and fluffy top, I made this cake with digestive biscuits, strawberries and a different top that I like more than the one like the sponge :)). I really liked what I did and I usually tell you again that I recommend it for breakfast next to coffee.
And by the way, even today when I went to a coffee in the city in the morning, I realized that in fact there is no place in the whole city where you can serve a good homemade cake next to coffee. Oh, how I wish I could offer something like that, but & # 8230. I still dream & # 8230

For the overturned cake with biscuits and strawberries we need:

  • 1 tablespoon butter to grease the pan
  • 150 gr digestive biscuits
  • 500 gr strawberries
  • 2 sachets of vanilla sugar
  • Rock:
  • 125 gr butter
  • 110 gr sugar
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 3 tablespoons semolina (approx. 45 gr)
  • 250 gr flour
  • 6 tablespoons milk
  • For powdering: a tablespoon of powdered sugar

Preparation Overturned cake with biscuits and strawberries

Wash the fruit and remove the stalks and let it drain.
Grease the tray well (I used a square one of about 23-24 cm) with butter and line the bottom of the tray with the crushed biscuits. I crushed them very easily by hand, they don't need a food processor.
Place the fruit on top of the biscuits, cut into slices if they are larger or whole if they are smaller. Sprinkle vanilla sugar over the fruit. And if you like it sweeter, you can also add a tablespoon of sugar.

In a bowl, mix the butter with the sugar. Add one egg at a time and continue mixing. Then add semolina, milk and gradually flour mixed with baking powder. We put the obtained composition with a spoon over the fruit and level it.

Put the tray in the preheated oven at 170 degrees for about 30 minutes or until the cake passes the toothpick test.


Cake with yogurt and strawberries it is not only a very tasty recipe, but also a very easy recipe to prepare. Here's what you need to do:

1. Mix the yogurt with the sugar, essences, strawberries and diced cherries.

2. Melt the gelatin in warm water, then add it over the yogurt and fruit mixture.

3. Choose a large bowl, which you line with cling film.

4. Soak the biscuits in strawberry syrup, then place them in a bowl in a first layer.

5. Pour the first layer of yogurt cream over the biscuits, then place another layer of biscuits and one layer of yogurt.

6. Cover the cake with yogurt and strawberries with cling film and leave it to cool for a few hours.

because yogurt and strawberry cake to be tastier, decorate it with fresh fruit, syrup or whipped cream.


Cherry Cake & # 8211 video recipe

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

The cherry cake is my family's favorite. They're just crazy about it. And because you also asked me for it, I couldn't help but prepare it in the video recipe version. This one cherry cake it is extremely easy to prepare, it is fluffy and the best thing, it does not require the separation of the eggs or their foaming. Of course you can make this cake with cherries, apricots, peaches, raspberries or any other fruit you like, especially if you have in the fridge fruits that no one eats.

The recipe is very easy, you need a mixer and all the ingredients at room temperature. The butter I used has 82% fat and is very good for genial cakes. The beaten milk from the recipe can be replaced with yogurt folded with water, if it is difficult for you to find it, especially outside Romania.

I used to make the famous pandispan with cherries / cherries, but I also tried an easier way to prepare this cake, especially since I know that for beginners it is harder to beat the egg whites, so the recipe does not always work as it should. Using this recipe, you will get a fluffy, fragrant, delicious and very similar to pandispan. For this cherry cake I used a rectangular tray with dimensions of 33X23 cm, but there is also a tray of approximate size, or you can even make a cake from this composition, or why not, muffins.

After removing the cake with cherries from the oven, you must let it cool for at least 30 minutes before removing it and serving it, it is so fluffy that it will simply break. Then powder it with sugar and serve it with gusto. It will be among your favorites! Guaranteed!


Cherry cake

My fluffy cherry cake is the simplest, quickest and best dessert. Do you like fruit cakes?

Preparation time:

Servings:

Ingredient:

Preparation instructions

The cherries are washed, cleaned of tails and seeds. Put in a bowl with 30 g of sugar and mix gently. Cover the bowl with cling film and place in a cool place for 1 hour.

In a bowl mix eggs with sugar, add oil, milk and vanilla sugar. Mix for about 2-3 minutes, until we obtain a homogeneous composition. Gradually add the flour mixed with the baking powder and mix until incorporated.

Wallpaper a tray (30 × 20) with baking paper, pour half the amount of dough, add the cherries evenly and bake for about 5 minutes, over medium heat.

After this time we add the rest of the dough. Level with a spatula, lightly, the entire surface.

Put it back in the oven, for about 20 minutes, on the right heat.

When the cake turns a slightly golden color, take it out of the oven and let it cool completely.


PRAJITURA TAVALITA & # 8211 POST RECIPE

The rolled cake & # 8211 fasting recipe & # 8211 is so good and easy to prepare that you won't even know it has no eggs, milk or butter. It probably sounds cliché, but believe me it's the most delicious fasting cake and it doesn't feel like it's sweet.

Post-rolled cake it is an exceptional dessert that you will fall in love with. It has a fluffy coconut top and is dressed in a delicious glaze, so that it can then be wallpapered with coconut flakes, such as the original Australian version (Lamington) or with finely chopped walnuts.

Compared to the gingerbread cake, it is made much faster and easier, mixing the solid ingredients in a bowl, then the liquid ones and finally mixing them all. The operation does not take more than 5 minutes, you do not need a mixer, and the baking is done in 20-25 minutes, depending on the power of the oven. I think that if you try this option you will not go back to the old recipes. You will like it so much.

To prepare post-baked cake you do not need experience in the kitchen.

It is guaranteed one of the simplest recipes, which anyone can prepare.

You choose the topping according to your tastes and what you have in the house: coconut flakes or chopped walnuts. You can also use hazelnuts, chopped almond flakes, pistachios.

Post-rolled cake prepared by me it has an extremely fluffy and delicious top, and the glaze DOES NOT CONTAIN margarine or coconut butter.

I chose to put in the icing an organic / vegan chocolate, with vegetable milk. You can find it in any supermarket or you can buy it online. My favorite store for organic products is BioMania, but you can also find it on eMag or Bebe Tei.

Post-rolled cake completes my collection of desserts without eggs, milk or butter. You can find them all if click here.

The icing on this recipe was inspired by the one I used for another fasting cake (click here to read the recipe).

The last fasting cake recipe I created with coconut and cherries was a real success. You can read it if click here.

And the recipe I present below belongs to me, so if you prepare it and you will post it on your blogs or on social recipes, please specify the source of inspiration.

I think the section of this cake is more convincing than everything I've told you so far.

I'll let you see now how come fasting cake, so below is the list of ingredients and how to prepare it, presented step by step, accompanied by pictures:

INGREDIENT:

(Tray 21 * 21cm & # 8211 20 or 25 servings)

30 g coconut flakes

1 teaspoon vanilla extract

For the glaze:

20 g black cocoa powder

100 g organic vegan dark chocolate & # 8211 with vegetable milk

For wallpaper:

To prepare the rolled cake & # 8211 fasting recipe I mixed the solid ingredients in a bowl. In the glass with which I measure the liquids I put the liquid ingredients, then I mixed them and I poured them over the solid ones.

I poured the dough into the tray lined with baking paper and baked the top for 20 minutes (or until it passes the toothpick test) in the preheated oven at 180 ° C.

When it was ready I took it out of the pan and let it cool completely, then I cut cubes & # 8211 I had 20 small cubes.

You can make them smaller and get 25 pieces, but you will have to increase the amount of icing.

In a small pot I boiled the water with the oil, then I poured them over the powdered sugar previously mixed with cocoa. I mixed them well, then put them back in the pot.

I added the chocolate and boiled the sauce for 4 minutes, over low heat. I boiled until it started to thicken.

I took it off the heat, let it cool a bit, then I greased the cake cubes with this icing. Immediately after glazing, I rolled them in chopped walnuts.

Unfortunately I didn't have many coconut flakes, so I only covered a few cubes with them.

About half of the cubes (I think they were 8-9) I put them in the pot and turned them until they were well covered, but I greased the next ones using a knife. It seemed to me that I could better control the thickness of the glaze, because it decays very quickly and I was afraid that it would not be enough.

If it thickens too much you can reheat it and continue the wallpaper. You can add another 1 tablespoon of water and stir when you put the pot on the fire. When the contents become liquid, remove from the heat.

As you can see, the fasting rolled cake is made very quickly and very easily.

The total time for its preparation does not exceed 60 minutes.

I hope you will try the recipe and if you like it you will share it.

I invite you to follow me on the channel YouTube. Don't forget to click on the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


Cherry and pudding cake, a seasonal treat

Ingredient:

- a teaspoon of butter at room temperature

- 2 teaspoons of vanilla essence

Method of preparation:

1. Grease a cake pan with a removable bottom with butter. Find a heat-resistant dish to hold the tray and then line it with baking paper.

3. In another bowl, mix eggs, vanilla, sugar, milk and sour cream until you get a homogeneous composition. Put the croissants in this cream and mix well with your fingers, then let them soak for 30 minutes.

4. Preheat the oven to 170 degrees Celsius, then wash and peel the cherries. Cut them in halves or smaller pieces, depending on your preferences.

5. Press the croissants soaked in the pan, then place the cherries on top and pour the rest of the composition with eggs and milk on top. Sprinkle the rest of the cherries, then place the tray with a removable bottom in the baking paper bowl, in case liquid leaks from the cake. Put everything in the oven for about 40 minutes or until the cake turns a golden, appetizing color.

6. Optionally, you can also make a sugar cherry syrup, a few tablespoons of water and cherries. Put the fruit in a pan, add sugar generously and a little water and leave everything on low heat until a kind of cherry jam is formed. It can be put in a jar and used as a topping for all kinds of cakes.

This one cherry cake and vanilla pudding it's a real delicacy, and the good part is that you don't even have to know how to make a pandispan countertop to get this seasonal delicacy!

Discover how to prepare the most coveted dessert of the hot season: ice cream with cherries!


Method of preparation

Turn on the oven to heat.

The pitted cherries are mixed with a tablespoon of sugar.

The strawberries are washed and their tails removed, then cut into halves or quarters.

Separate the egg whites from the yolks.

Beat the egg whites with a pinch of salt, then mix with the sugar until they become like a meringue. Add the yolks, oil and vanilla essence and mix well. Put the flour (gradually) and the baking powder and mix the dough from the bottom up, lightly, with a silicone spatula. Add the fruit and incorporate into the dough. Pour the composition into a pan greased with oil and lined with baking paper and place in the oven until nicely browned. Remove the top from the oven and leave to cool.

Caramelize the sugar, chewing continuously, then add water and let it boil until all the caramel melts. After that, let it cool.

Break the chocolate into pieces, place in a saucepan, then add the whipped cream. Put the pan on the fire and mix the ingredients until all the chocolate has melted. Transfer the composition to a plastic bowl, allow to reach room temperature, then place in the freezer for 15-20 minutes. After this time, take the bowl out of the freezer and mix the composition, adding the rest of the cold cream.

The strawberries are washed and the tails are removed, then they are boiled together with the sugar until they start to stick to the bowl. Allow to cool, then grind in a food processor.

Put a saucepan of water on the fire.

Hydrate the gelatin with cold water in a bowl, and after it solidifies, put the bowl in hot water until it dissolves. The gelatin is then mixed with the strawberry jelly.

Pour the cold syrup over the cold counter. Add the cream with white chocolate, then put cherries (washed and pitted) on the edge of the cake. Cut a few strawberries into small pieces and place over the rest of the cream, then add the strawberry jelly. In the middle a flower is formed from halves of strawberries, then 6 more cherries are added with the tail around the flower.


Cherry and strawberry cake (fasting) - Recipes

WHITE CREAM CAKE AND SEASONAL FRUIT

What do we have in the bowl?
Some seasonal fruits,
Adventure-ready:
Go for a cake!

INGREDIENTS for the countertop

  • 180 gr. of sugar
  • 12 tablespoons flour
  • half an envelope baking powder
  • 50 ml oil
  • 40 ml water
  • 8 eggs

cream ingredients

  • 900 ml of milk
  • 100 gr. White chocolate
  • 90 gr starch
  • 120 gr powdered sugar
  • 200 gr butter at room temperature

for the strawberry layer

for topping

WORK PLAN cake with white cream and seasonal fruits

First and foremost we prepare the countertop. Separate the egg whites from the yolks. Rub the yolks with the oil. Beat the egg whites, pouring water, little by little. Towards the end, sprinkle the sugar and mix until the egg white foam remains on the wire.

Add the yolks over the egg whites and incorporate with a silicone spatula.

Sprinkle flour mixed with baking powder. Homogenize. I also used this cake top for the cake with mascarpone and pineapple cream.

We pour the composition in a wallpaper form with baking paper (35 & # 21525 cm)

and leave in the oven heated to 175 degrees for about 30 minutes, until it passes the toothpick test.

Let the countertop cool, remove it from the baking paper, then cut it in half lengthwise.

Now is the time to prepare the cream. Mix 150 ml of milk and starch in a bowl. Separately put the rest of the milk (750 ml) together with the sugar and white chocolate.

Leave on low heat, stirring with a whisk until the white chocolate is completely melted. When the milk starts to boil, add the starch mixture and mix continuously with the whisk, to avoid the formation of lumps. When we get the consistency of a pudding, we take it off the heat. Gradually add a piece of butter and mix with a whisk. We continue the process until the butter is finished and its complete dissolution in the milk cream.

Let the cream cool at room temperature.

For the strawberry layer, finely chop the fruit. I found strawberries that were very sweet and fragrant, so they didn't need much sugar. Mix the strawberries with the sugar in a bowl

and leave on the fire until the sugar dissolves.

To assemble the cake, place a layer of strawberries on top of the bottom

and the other side of the countertop.

Then cover with whipped cream resulting from mixing whipped cream. Click here to find out how to prepare natural cream.

Cover with cherries or any other fruit you want.

Leave in the fridge for at least a few hours, if not overnight.