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- 3 eggs
- 100 gr butter
- 200 gr sugar
- 1 baking powder
- 1 esenta de rom
- 200 gr raisins in rum
- 100 ml of milk
- 200 gr of flour
- butter as a nut and a tablespoon of flour for the cake pan
Preparation time: less than 60 minutes
RECIPE PREPARATION Check with rum and raisins:
Mix eggs with icing sugar. Add the butter at room temperature. Then add the milk and rum essence. Mix everything and add flour mixed with baking powder. Towards the end, we add the raisins, soaked in rum. Bake in a cake pan, greased with butter and lined with flour, until it passes the toothpick test, about 30 minutes. Powder with sugar, or serve simply.
350 g flour, 200 g butter or oil, 200 ml or 150 ml milk, 200 g sugar, 6 eggs, 20 ml rum, 50 g raisins, 150 g red and green shit, a teaspoon of orange jam, a teaspoon of baking powder , a lemon, an envelope with vanilla sugar, 1/2 teaspoon salt.
Grease two forms with solid margarine and line with flour. The flour is put on a nylon sheet and the shit is cut directly into the flour (in small pieces, like a corn kernel), so that the pieces do not stick together. If the orange peel jam is older and hardened, it is also cut into flour. If it is with syrup (so fresher), put it with melted butter, on a bowl with hot water and then let it cool. Also in the flour mix the baking powder, salt and vanilla. Raisins soak in rum for 30 minutes. When all is ready, beat the egg whites until stiff, add all the sugar and a tablespoon of lemon juice (15 ml) and continue to beat until they harden again. After that, put all the yolks, the fluid butter (and the jam, if not put in the flour), sour cream or milk, raisins with rum, mix by turning 4-5 times lightly, with the aim and add the flour with all the others. ingredients, including baking powder. Stir gently with the whisk, only by inverting, until all is incorporated (but not too much). The composition is quickly emptied into trays and baked in a hot oven. There are two sour substances in the composition: sour cream and lemon juice from the egg white, which combines with baking powder, so you have to work fast.
1) After washing the carrots well, peel them and grate them on a large grater.
2) Separate the egg white from the yolk and mix the egg white with the sugar until it becomes a thick foam and the sugar crystals are no longer felt.
3) After the composition has become like a cream, add one by one the 4 yolks, the salt and the vanilla essence, stirring until everything becomes homogeneous.
4) Gradually add over the composition, soft butter (margarine), grated orange peel, lemon and orange juice, flour, baking soda and baking powder.
5) Mix everything well, then prepare the shape in which we bake the cake.
I used a special shape for the cake, but I wrapped it in baking paper greased with oil, so that my raisins and walnuts would not stick to the bowl. At the end, add the carrot to the cake composition and mix lightly with a spatula.
6) The cake composition will be a little thicker and we put it with a spoon in the shape of a cake.
7) We put half of the composition over which we press half of the walnut and raisins, then the rest of the composition and the rest of the walnuts and raisins.
With the help of a spoon we will introduce the walnuts and raisins from the surface well in the composition.
8) Turn on the oven at 180 degrees C, then insert the cake, leaving it to bake for approx. 45 to 50 minutes, let it cool, then take it out on a plate.
It is a very fragrant cake and loved by everyone, especially children, being sweet.
I recommend to cut the cake after 2-3 hours from cooling, it is fragile, it can break very easily or it crumbles.
Raisin and almond check
A very easy to prepare cake, but a bit more unconventional, try this delicious cake with raisins and almonds - a delight for the taste buds!
Ingredients (for 2 cakes)
16 tablespoons oil
300 g sugar
1 cup cold water
1 sachet of vanilla sugar
16 tablespoons flour
1 sachet of ammonium for cakes
Juice and peel from & frac12 lăm & acircie
300 g raisins
300 g almonds
Method of preparation
Mix the 10 yolks with 16 tablespoons of oil.
Separately, in another larger bowl, whisk the egg whites with the sugar. Add the vanilla sugar and, gradually, the cup of cold water. This is to help melt the sugar and make the dough fluffier.
Then pour in the egg yolk composition and beat further, gradually adding the flour.
Finally, add ammonium to the cakes. It is extinguished beforehand in a cup, with the juice of half a lemon, then the dough is placed, followed by the grated lemon peel.
Add three teaspoons of cocoa powder to this mixture and mix a little more.
If you want a simpler cake, you can add less cocoa and, instead of raisins and almonds, you can opt for pieces of ripe nuts.
Grease with oil and line the cake forms with flour and put half of the above composition, & icircn both forms.
After this first layer, add the slightly fried almonds and raisins.
Add the rest of the composition over almonds and raisins.
Put in the preheated oven and leave for about 40 minutes.
Check with cocoa, raisins and almonds
Another equally good cake is the Walnut Cake. Pour the dough into a cake tin greased with oil and lined with flour. Put the cake in the oven for about 35 minutes, until it passes the toothpick test.
And let's cook together a delicious cake with raisins and cow's house. The check can be transported very well in the bowl with the teaspoon and lid and in.
ROSE CHECK AND ROM
Raisin and rum cake is a fine, slightly moist, fragrant cake. It is delicious, fluffy and dense at the same time, perfect for the days when you have a craving for something good, easy to prepare, with ingredients at hand.
I started from the classic recipe of cake with butter, adding an extra taste and flavor with rum and raisins drunk with it beforehand.
We all want to surprise our loved ones with new recipes, so we can work with old recipes transformed with the help of some ingredients & # 8211 in this case with raisins and rum.
I think that cake recipes are the most common in the preferences of weekend sweets. Maybe, for this reason, I also managed to gather a great collection of such recipes.
The recipe of this cake can be personalized, adding a little cocoa, thus making a marbled cake with rum and raisins.
I left it simple so I could highlight its texture. Unfortunately, the taste and smell cannot be transmitted through a picture. I still hope you try it and tell me how you like it.
40 ml rum + 80 ml milk for raisins
6-8 hours before preparing the cake, we soak the raisins in rum milk. When we want to prepare the cake, drain the raisins and leave them in the sieve.
Weigh the eggs and use the same weight we will use for the rest of the ingredients: sugar, butter + sour cream and flour. Mix the eggs with a pinch of salt for about 2 minutes, then add the sugar and continue to mix for 8-10 minutes.
Add 1/2 of the amount of butter, mix very little with a whisk or spatula, then 1/2 of the amount of flour, mixing just as lightly, without the need to mix.
We continue to add butter and flour in turn, and at the end we put sour cream and rum, homogenizing the composition.
Put the raisins, mix until smooth, then pour the dough into the tray lined with baking paper and bake the cake for 10 minutes in the preheated oven at 180 ° C, then 40 minutes at 150 ° C or until it passes the toothpick test.
Ingredients Cake & # 8222Malaga & # 8221 with rum and raisins:
- 3 eggs
- 1 glass of 150 ml of sugar
- 1/2 cup (same) oil
- 1 glass (same) + 2 tablespoons flour
- 1 teaspoon baking powder
- 300 ml fresh
- 300 ml milk
- 1 sachet of vanilla pudding
- 2 tablespoons rum essence
- 6 tablespoons sugar
- 1 teaspoon gelatin granules
- 100 grams of raisins soaked in rum
Malaga cake preparation with rum and raisins:
For the top, beat whole eggs with a glass of sugar until they form a creamy cream. Add the oil in a thin stream, mixing further, then mix lightly with the flour mixed with the baking powder. Place in a tray covered with baking paper (picture 1) or greased and lined with flour.
From the four egg whites and the 6 tablespoons of sugar beat a firm meringue, which is mixed with ground walnuts (picture 2) and place over the prepared countertop in the tray (picture 3). Put the tray in the preheated oven at 150 degrees, where it is left until the meringue is lightly browned (45 minutes-1 hour) & # 8211 which must be as dry as possible (picture 4). Allow to cool.
For the cream: Gelatin is softened with 1-2 teaspoons of water. Beat the whipped cream, sweeten with a tablespoon of sugar and leave in the fridge:
From the milk, the rest of the sugar and the bag of pudding, boil a thick pudding, which is left to cool at room temperature, mixing periodically to prevent the formation of a puddle on the surface:
When the pudding cools completely, mix, adding one tablespoon at a time and stirring constantly with whipped cream. Add the rum essence and the well drained raisins:
Melt the gelatin on steam, mix with 2-3 tablespoons of cream and then add to the total amount of cream, mixing. Put the cream in the fridge. Carefully remove the top from the paper and cut it in half, lengthwise:
Prepare the icing by melting the chocolate with liquid whipped cream, and glaze the two tops, on top of the meringue:
After the icing hardens, proceed to the assembly of the cake & # 8211 on one of the countertops, over the icing, place all the cream:
Cover with the other top with the icing down, towards the cream:
Sprinkle the top with the syrup obtained from the specified ingredients (I mixed them cold) and garnish with whipped cream, poured with spirit:
POST CHECK WITH WALNUT AND RANGE BANANAS
Lent check with bananas, nuts and raisins & # 8211 is the recipe for a fast, economical and very easy to prepare fasting cake. It is fragrant and delicious, with a moist and fine texture.
This fasting cake with bananas, nuts and raisins it is the sweet indulgence during the fast you will fall in love with.
My first fasting with nuts had a crumbly texture. Since then I have been practicing to create a cake that is cut nicely, and the slice now remains whole, with a pleasant appearance.
Returning to the dessert I propose to you today, I would like to tell you that it seems to me one of the best cake recipes with fasting bananas which I have prepared. The fact that I have not posted such a recipe so far is proof that I do not offer you any test, I only post recipes that meet my quality requirements.
Well, this one fasting cake with bananas, nuts and raisins I'm sure he'll conquer you too. Its secret lies in the baked walnuts for 5 minutes in the oven, the raisins soaked in rum and a coconut vegetable milk that brings an extraordinarily pleasant taste.
I am sure that both children and adults will love this cake. These fruits are to the taste of the whole family, so my cake will reach everyone's hearts.
To prepare a fasting cake with bananas, nuts and raisins you need a maximum of 10 minutes of preparation if you are inspired to soak the raisins in time and bake the nuts for 5 minutes at 200 ° C.
You can eat it for breakfast, sweet snack or dessert. I started with a slice for breakfast and cut 2 more slices next to the cup of coffee. He didn't catch lunch, because everyone tasted a slice, then took another or two. I told you it was to the liking of the whole family! That was the case with me.
In this fasting cake with bananas, nuts and raisins I did not use vinegar, although I use it for all fasting desserts of this kind. I wanted to see if it would grow without vinegar. It didn't grow much, but I was happy with the result. If you want an even bigger cake, put a maximum of 1 teaspoon of vinegar in the bowl with liquid ingredients. The taste of vinegar will not be felt at all, I promise!
I now leave the list of ingredients and how to prepare for fasting cake with bananas, nuts and raisins:
3 very ripe medium bananas (250 g)
1/2 teaspoon vanilla paste
60 g large chopped walnuts & # 8211 fried for 5 minutes at 200 °
120 ml of hot water (or as needed to cover the raisins)
Because the preparation of the dough for this fasting cake with bananas, nuts and raisins takes very little, I turned on the oven at 180 ° C.
I put the raisins in a bowl, then I poured over them the essence of rum and hot water. I need them to be hydrated and soft to get a good taste and a perfect texture.
I peeled the bananas, put them in a bowl and mashed them with a fork. In another bowl I mixed the sugar with the coconut milk.
I mixed for about 2-3 minutes, then I added mineral water and oil and mixed again.
I put the bananas over this composition and I mixed until it is homogenous.
I added vanilla paste, then incorporated flour mixed with baking powder.
I put the well drained raisins and walnuts in the cake dough with bananas and I mixed until I mixed the composition. I poured the dough into the tray lined with baking paper and baked the cake for 45 minutes.
Depending on the power of the oven provided, it is possible that the baking time will be different (with 5 minutes more or less). You will know that it is ready when it passes the toothpick test.
I took the baked cake out of the pan and let it cool on a grill. I waited for it to cool completely, then sliced it.
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Grease two forms with solid margarine and line with flour. The flour is put on a nylon sheet and the shit is cut directly into the flour (in small pieces, like a corn kernel), so that the pieces do not stick together. If the orange peel jam is older and hardened, it is also cut into flour.
If it is with syrup (so fresher), put it with melted butter, on a bowl with hot water and then let it cool. Also in the flour mix the baking powder, salt and vanilla. Raisins soak in rum for 30 minutes. When all is ready, beat the egg whites until stiff, add all the sugar and a tablespoon of lemon juice (15 ml) and continue beating until they harden again.
After that, put all the yolks, fluid butter (and jam, if not put in flour), sour cream or milk, raisins with rum, mix by turning 4-5 times lightly, with the aim and add flour with all the others. ingredients, including baking powder.
Mix gently with the whisk, just by turning over, until all is incorporated (but not too much). The composition is quickly emptied into trays and baked like the previous ones. There are two sour substances in the composition: sour cream and lemon juice from the egg white, which combines with the baking powder, so you have to work fast.