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Check with mint and cocoa

Check with mint and cocoa



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The basic recipe is from Mariana, my dear from the magazine "Click! Bon appetit!", Because I really like the combination of chocolate and mint, I thought I would try to make a cake… .otherwise.

  • 5 eggs
  • 1 cup sugar
  • 5 tablespoons oil
  • 7 tablespoons filled with flour
  • a pinch of salt
  • 1/2 sachet of baking powder
  • cocoa
  • mint essence
  • vanilla essence
  • green food coloring

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Check with mint and cocoa:

Separate the eggs. Beat the egg whites with a pinch of salt, then add the sugar and continue mixing until a meringue-like foam is obtained.

Rub the yolks with the oil.

The yolk cream is gradually added to the egg white foam, then the vanilla essence and the flour sifted with baking powder are incorporated. Part of the composition is mixed with cocoa, and in the other a few drops of mint essence and green food coloring are added.

Line a cake pan with baking paper and place the two compositions, interspersed with a fork.

Bake the cake for about 40 minutes on low heat (for safety, the toothpick test is done).

It can be powdered with vanilla sugar or poured over a chocolate icing.

Good appetite!


250 grams of flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon lemon zest & grated acircie
250 grams of Greek yogurt
100 grams of sugar
3 eggs
1 sachet of Bourbon vanilla
150 milliliters of oil

Difficulty: average & middot Preparation time: 1 hour & middot Nr. servings: 10-12

Preheat the oven to 180 degrees Celsius and grease a smaller cake tin.
Mix the sugar with the eggs, yogurt and oil.
In a separate bowl, mix the flour with the baking powder, salt, vanilla bourbon and lemon zest.
Add a little of the flour mixture to the egg mixture, mixing everything well with the mixer.
Pour the composition into the cake pan and bake for about 40-45 minutes.
After the cake has cooled, a sour glaze can be made on top.
For the icing with lemon & acircie you need 3 tablespoons of lemon & acircie juice mixed with 50 grams of powdered sugar. Pour this sour icing over the cake after it has cooled.


Fluffy cake with walnuts and cocoa

1. Whisk the egg whites, gradually add the sugar and mix.

2. Homogenize the yolks with: vanilla sugar, mineral water, salt and then add the oil.

3. Mix the flour with the baking powder.

4. Add the beaten egg whites over the yolk composition. Gradually add the flour and mix gently from the bottom up.

5. 1/4 of the composition is mixed with cocoa.

6. Wallpaper a cake tray with baking paper and add three layers of white composition and two layers of cocoa composition.

7. Sprinkle chopped walnuts (not ground) over the formed cake and mix the composition in a circular motion on both sides with a skewer stick.

8. Bake the cake over low heat until it passes the toothpick test, about 25 minutes.


Check with mint and cocoa - Recipes

The basic recipe is from Mariana, my dear from the magazine ,, Click! Good appetite. Because I really like the combination of chocolate and mint, I thought I'd try to make a cake.

Ingredients

  • 5 eggs
  • 1 cup sugar
  • 5 tablespoons oil
  • 7 tablespoons filled with flour
  • a pinch of salt
  • 1/2 sachet of baking powder
  • cocoa
  • mint essence
  • vanilla essence
  • green food coloring

Method of preparation

Separate the eggs. Beat the egg whites with a pinch of salt, then add the sugar and continue to mix until you get a foam like meringue.

Rub the yolks with the oil.

The yolk cream is gradually added to the egg white foam, then the vanilla essence and the flour sifted with the nintendo games free baking powder are incorporated. Part of the composition is mixed with cocoa, and in the other a few drops of mint essence and green food coloring are added.

Wallpaper a cake pan with baking paper and place the two compositions, interspersed with a fork sudoku app kostenlos herunterladen.

Bake the cake for about 40 minutes on low heat (for safety, the toothpick test is done).

It can be powdered with vanilla sugar or you can pour a chocolate glaze smart life app herunterladen.


CHECK SLICES with vegan MINT, without baking

This mint cake is an amazing dessert, naturally colored with spinach.

The filling requires at least 4 hours in the freezer, so you can prepare the composition before going to bed, to stay in the freezer overnight.

So, all you have to do the next day is add the gooseberry over it and put it in the freezer for another 10 minutes.

The crunchy topping & # 8211 pieces of raw cocoa that give it a wonderful and delicious note & # 8211 perfectly complement the dessert.

It is also very important to use a very small tray so that the dessert is tall. Use a 4 & # 2158 tray. You can also make individual portions by filling silicone muffin tins.

ingredients

For the filling:

  • 3/4 cup (225 g) raw cashew butter
  • 1/2 cup (125 ml) pure maple syrup at room temperature
  • 1/2 cup (125 ml) virgin, melted coconut oil
  • 6 tablespoons (90 ml) almond milk at room temperature
  • 1 to 1 1/2 teaspoons (5 to 7.5 ml) pure mint extract, or to taste
  • 1 cup (30 g) pressed baby spinach
  • a fine sea salt powder

For the chocolate ganache

  • 1/2 cup (90 g) milk-free chocolate flakes
  • 2 tablespoons (30 ml) non-fat coconut cream
  • ½ teaspoon fine sea salt
  • 1 1/2 tablespoons of raw cocoa pieces
  • fresh mint leaves, for garnish (optional)

The ingredients can also be found in specialty stores.

Method of preparation

- Cover a small tray (approx. 4 & # 2158) or a cake pan with plastic wrap so that the cake can be easily removed after freezing.

- Add all the ingredients for the filling (cashew butter, maple syrup, melted oil, almond milk, 1 teaspoon of mint extract, spinach and salt) in a high speed blender. Stir at high speed until even. Make sure there are no pieces of spinach leaves left. Taste and add more mint extract if necessary.

- Pour the filling into the prepared tray. Put the tray in the freezer and leave for 4-5 hours, until the filling is solid. You do not need to cover it unless you intend to keep it in the freezer for more than 8 hours.

- When the filling has hardened, prepare the goose topping. In a medium-sized pot, place the chocolate flakes, coconut cream (make sure you drain the water before adding it), and salt. Melt the flakes at the lowest temperature, stirring constantly, until the composition becomes homogeneous.

- Remove the filling from the freezer and, grasping the plastic wrap like a handle, lift it out of the tray. Turn the filling over on a large platter and remove the plastic wrap.

- Pour the ganache over the solid filling, starting from the center, and let it cascade on the sides a little. Immediately spread the cocoa pieces all over the goose. Put it back in the freezer, uncovered, and leave it for about 10 minutes, until the goose hardens.

- Slice and sprinkle fresh mint, if desired! Sprinkle several pieces of cocoa on each slice and enjoy immediately. Put the leftovers back in the freezer, because the dessert softens if it stays hot.


Method of preparation

- separate the egg whites from the yolks and put them in two vessels of about 1.5 liters

- the egg whites with the sugar are beaten until the sugar dissolves, it is no longer felt in the mine.

- the yolks, sugar, oil and hot water are beaten until they double in volume and have the consistency of a cream.

- egg whites and yolks are mixed by hand, flour is incorporated in the rain.

-cake trays are covered with paper

-Pour the cake composition into trays, but keep 3 tablespoons of the composition that we mix with a tablespoon of cocoa and rum flavor, put in the trays evenly the composition of cocoa, raisins, shit, walnuts. With a knife mix 3 times with circular motions so that all components are included in the composition of the cake.


Quick cake without baking

Comments (21)

This cake is as economical (I make it exactly in these quantities for years) as it is good. You can put candied fruit, grated chocolate, compote fruit, an infinite number of combinations. you can also bake it only in a large cake pan. And last but not least, you can even glaze it with lemon icing or melted chocolate.

How big is the glass. ml. Thank you!

I made it too, I used a 250 ml glass and it turned out ok

I WILL TRY IT IMMEDIATELY, IT SEEMS OK.

I also made it as soon as I had the recipe and it is a very good delicacy

I made this recipe with butter, I had baked in Romanian and instead of oil I used butter. So I melt the butter and it will have the same effect

I made this recipe with butter, I had baked in Romanian and instead of oil I used butter. So I melt the butter and it will have the same effect

An oil like any other. The sunflower

now the cake is in the oven, it grows super well, it is a very good recipe, compliments, greetings

I also tried the recipe, it's super tasty!

instead of 2 cups of sugar I put 2 cups of vegeta =)) it came out a bit strange. ate the dog =))

what do you mean they return the table? and isn't it a lot of 1 glass of oil? sorry but I'm totally against oily foods and that's why I ask. if I put olive oil not good? :)

I also prepared the recipe and honestly it turned out quite hard, and I think it's because there was a lot of flour, the taste was quite satisfying, but it looks more like bread than cake.

what kind of water? flat or mineral water thank you

I love the cake: p and I want to tell you that this recipe is the best I have tried so try it too

If a recipe is still being posted, at least it should be complete. with the related quantities ..not let everyone sit to guess how many ml the glass has, and how to prepare it to be specified in order ..not so the sugar and all are added over the beaten egg whites because it never melts again..and the SUPER RECIPE is coming out!

it is wonderful, cheap, fluffy and stays fresh for many days. try and follow the recipe exactly!


For the dough, mix all the ingredients together, knead them by hand. Sprinkle the obtained dough with flour and spread it with the rolling pin between two baking sheets, in a rectangular shape. The rolled dough should be larger than the tray.

Prepare the cake pan, line it with baking foil. Place the dough in the pan and let the edges hang out.

For the filling, mix the cheese together with the yolks and the rest of the ingredients.

Mix the egg whites well (4 in number) and then incorporate them lightly, mixing from the bottom up in the cheese composition.

Place half the amount of filling over the dough, then a row of bitter biscuits. Pour the remaining filling and then gather the edges of the dough.

Bake in a preheated oven at 180 degrees for 40-45 minutes.

The cheese cake recipe was offered by Rodiva - for the love of cakes.

Serve the cake with cocoa and cheese after it has cooled. You can serve it as such or with fresh fruit, or maybe with a butter icing on top.


Ingredients for the pumpkin and cocoa cake recipe:

  • 250 gr baked pumpkin puree
  • 200 gr of flour
  • 30 gr cornstarch
  • 200 gr powdered sugar
  • 4 eggs
  • 100 gr melted butter
  • 1 tablespoon sifted cocoa
  • 1 teaspoon vanilla essence
  • grated peel from an orange
  • 2 teaspoons baking powder
  • 1 ligurite breed baking soda
  • a little salt


Frying pan, enameled cast iron, round, 20cm, red

Slow Cooker 5.7L Digital

Crockpot Express

Gina Anghel, November 5, 2014

grasu_tul, November 1, 2014

Doesn't that icing have sugar?

Buhlea Lacramioara Corina, February 5, 2014

it's very buuuuuuun I made it mhhhhhhhhh it's worth it: x

Laura_Nechita (Chef de cuisine), December 2, 2013

marta gabriela abdelhafiz (Chef de cuisine), October 20, 2013

It looks great. I think it's also very good

Mariana Simionescu, May 27, 2013

God, look at them! It was raining in my mouth = D.

kok miori (Chef de cuisine), February 18, 2013

Very good cake and very aspects-congratulations.

Licuta Marin (Chef de cuisine), February 11, 2013

Lia Maria (Chef de cuisine), February 10, 2013

Mint and chocolate, how could I resist them? And how beautiful it is decorated! *****

Florenta Dinu (Chef de cuisine), February 10, 2013

Licuta Marin (Chef de cuisine), February 10, 2013

Sidy (Chef de cuisine), February 10, 2013

I see today is mint day. I like the way it looks, so it sure is very, very tasty!