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Walnut and nes cake

Walnut and nes cake


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Mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Mix the yolks with the baking powder and pour them over the beaten egg whites. At the end, incorporate flour and walnut with light movements, using a spatula.

Pour the composition into a tray of the right size, lined with baking paper and put in the preheated oven at 175 degrees for about 25-30 minutes.

Remove from the oven, let it cool and then soak the top on a plate.

Cream: mix the butter well with the sugar. Add the nes powder and mix for a few more minutes. Then add the 2 yolks in a row, mixing until smooth.

Place with a tablespoon of cream on the counter and level with a knife with a wide blade. Refrigerate until the cream hardens well.

Glaze: mix the powdered sugar with cocoa and cappuccino powder then add the two tablespoons of oil and gradually hot water. Mix well, well with a spoon until the sugar melts.

Pour the icing over the hardened cream and level.

Grate the white chocolate on top.

Keep the cake in the fridge until the icing hardens, then slice it with a knife passed through hot water.


Walnut and nes cake

Mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Mix the yolks with the baking powder and pour them over the beaten egg whites. At the end, incorporate flour and walnut with light movements, using a spatula.

Pour the composition into a tray of the right size, lined with baking paper and put in the preheated oven at 175 degrees for about 25-30 minutes.
Remove from the oven, let it cool and then soak the top on a plate.
Cream: mix the butter well with the sugar. Add the nes powder and mix for a few more minutes. Then add the 2 yolks in a row, mixing until smooth.
Place with a tablespoon of cream on the counter and level with a knife with a wide blade. Refrigerate until the cream hardens well.
Icing: mix the powdered sugar with cocoa and cappuccino powder then add the two tablespoons of oil and gradually hot water. Mix well, well with a spoon until the sugar melts.
Pour the icing over the hardened cream and level.
Grate white chocolate on top.
Keep the cake in the fridge until the icing hardens, then slice it with a knife passed through hot water.


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Homemade cakes and other goodies. Homemade cookies & cakes, yamiii.



Welcome back. Great flour and good cake.
Have a good week.

I came across your blog by chance and I am extremely pleasantly impressed, I hope to be able to make some of the posted recipes if not all of them: D. I wish you and your family good health, happy holidays and as many goodies as possible!

I think the amount of sugar on the counter is wrong, I guess it's 250 g of sugar, not 25. Sorry for allowing me to correct you!

Micule & # 9829 & # 9829. kiss you !! Happy Holidays!

Lina & # 9829 & # 9829
CD, thank you for your appreciation and increase your cooking!

Anonymous, thank you, that's how it was a mistake. )

It is impossible for a cake with 200 g of flour to come out! I did it with 250, and the pandispan was still left! I think that next time I will put 300g and I still won't give up until it comes out like the one in the photo! Maybe it also depends on the eggs. And how?! Without any vanilla, rum, lemon peel? Upholstered tray, greased, lined with baking paper? There are also interested beginners! I persevere, because it is very easy!


Creole cake, with walnut and cocoa

Creola & # 8211 cake is a simple homemade cake, very creamy and delicious. Delicious, to say the least, when we refer to such a cake. So you have to try this recipe with a strong taste.

  • It took:
  • 4 eggs
  • 200 g sugar
  • 100 ml of warm water
  • 50 ml oil
  • 250 g wheat flour
  • 3 tablespoons cocoa
  • 1 sachet of baking powder
  • Walnut layer:
  • 200 g ground walnuts
  • 4 tablespoons powdered sugar
  • 100 ml of hot milk
  • Cocoa cream:
  • 4 eggs
  • 200 g sugar
  • 3 tablespoons cocoa
  • 1 vanilla essence
  • 250 g butter
  • Glaze:
  • 100 g chocolate for household
  • 1 teaspoon oil
  • Furthermore:
  • a few tablespoons of jam of your choice (optional)

Separate the egg whites from the yolks.

In a bowl, mix half the amount of sugar with the egg whites.

Separately, mix the yolks with the remaining sugar.

Add warm water and oil, continuing to mix.

Incorporate flour mixed with baking powder and cocoa, mixing with a spatula.

At the end, incorporate the egg white meringue.

Pour the composition obtained in a tray measuring 34 x 25 cm lined with baking paper.

Bake the top in the preheated oven at 180 ° C for about 30 minutes.

Meanwhile, prepare the walnut filling.

Mix the ground walnuts with the sugar, then incorporate the warm milk.

For the cocoa cream, mix the eggs soaked in sugar.

Add vanilla essence, cocoa and butter.

Put the bowl in a bain-marie and cook until the cream thickens, stirring constantly.

I cooked for about 30 minutes.

Spread a layer of jam of your choice over the baked and cooled countertop.

Spread the walnut cream evenly over the jam treatment, and the cocoa cream over it.

For the icing, melt the chocolate in a bain-marie and add a teaspoon of oil.

Mix well and spread the icing over the cocoa cream.

Before serving, put the cake in the fridge for a few hours or even overnight.

Give the note for the recipe Creole Cake, with walnuts and cocoa


Walnut and nes cake

  • 5 eggs
  • 125 gr powdered sugar
  • 125 gr ground walnuts
  • 2 tablespoons flour
  • a sachet of baking powder
  • a pinch of salt
  • 200 gr unsalted butter
  • 150 gr powdered sugar
  • 2 yolks
  • 2 teaspoons nes
  • 150 gr powdered sugar
  • 1 tablespoon cocoa
  • 1 tablespoon cappuccino
  • 2 tablespoons oil
  • 3 tablespoons hot water

Mix the egg whites with a pinch of salt. Add the sugar and mix for a few more minutes. Mix the yolks with the baking powder and pour over the beaten egg whites. At the end, incorporate flour and walnut with light movements, using a spatula. Pour the composition into a tray of the right size, lined with baking paper and place in the preheated oven at 175 degrees for about 25-30 minutes.
Remove from the oven, leave to cool, then soak the top on a plate.

For the cream: mix the butter well with the sugar. Add the nes powder and mix for a few more minutes. Then add the 2 yolks in a row, mixing until smooth.
Place with a tablespoon of cream on the counter and level with a knife with a wide blade. Refrigerate until the cream hardens well.

For the icing: mix the powdered sugar with cocoa and cappuccino powder, then add the two tablespoons of oil and gradually hot water. Mix well with a spoon until the sugar melts.
Pour the icing over the hardened cream and level. Grate the white chocolate on top.
Keep the cake in the fridge until the icing hardens, then slice with a knife passed through hot water.


Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


Cake with walnuts and ness cream - A delight of Santa Claus

This cake has the taste of childhood. It is delicious and very easy to prepare.

ingredients

6 eggs
140 g sugar
150 g finely chopped or ground walnuts
4 tablespoons flour
1 sachet of vanilla sugar
1 sachet of baking powder
a pinch of salt

200 ml of water or milk
3 tablespoons milk powder
150 g sugar
4-5 tablespoons flour
250 g butter
3 tablespoons ness
2 tablespoons cappuccino

50 g roasted and chopped walnuts
optional chocolate or caramel sauce

Preparation Cake with walnuts and ness cream

Separate the egg whites from the yolks.

In a bowl, whisk the egg whites with a pinch of salt until you get a strong meringue.

Separately, in another bowl, mix the yolks with the sugar and vanilla sugar.


Delicious Cake with Nes and Walnuts

Rock:
Beat the egg whites with the mixer together with the salt, then add the sugar and mix further, until the composition is like a meringue. Then add the yolks, but this time do not mix with the mixer but with a wooden spoon. Stir from the bottom up, without stirring circularly.
Put the cocoa and flour sifted and mixed with baking powder.

The composition is placed in a tray lined with baking sheet or greased with butter and lined with flour.
Place the top in the preheated oven, at the right heat.

Meanwhile, beat the three egg whites with the 3 tablespoons of sugar, and when the top is almost ready, place the meringue over it, carefully spreading it all over the surface.

When the countertop is ready, passing the toothpick test, and the meringue is lightly browned, it is removed and set aside until it cools down.
Meanwhile, prepare the syrup and cream.

Syrup:
Mix water, rum, sugar and nes in a bowl over high heat. Stir until the sugar melts. Then leave to cool.

Cream:
The margarine mixes well with the mixer, until it becomes like a foam, after which the sugar is added. Continue to mix with the ness, with the crushed walnuts in larger and smaller pieces, and gradually add the rum.

Attention: The rum will easily separate from the cream, but it is not a problem, because it will be absorbed by the countertop.

When the countertop has cooled, remove it from the tray and cut it in half horizontally. Attention: When cutting the top with the meringue, it must be placed on a plate with the meringue facing up.

The first half of the worktop is placed on a larger tray or in the tray in which the worktop was baked, after it has been cleaned.

Over the first half of the counter, put half of the syrup, then put the well-spread cream. Now carefully turn the second half with the meringue down, ie over the cream. Only the countertop will remain on top.
Syrup well the second half with the remaining syrup.

Glaze:
Grate the chocolate on a grater, on most of it.
All the ingredients for the glaze are heated on the fire until they melt. Melting will result in a syrup that will be poured hot over the cake. It will be spread evenly over it.

Caution: It will be noticed that the syrup will enter the countertop, and will not remain like a icing on top, but this is normal.
The taste of chocolate predominated on the counter.
The cake is placed in the refrigerator for about 2-3 hours, after which it can be served.
It is cut into small rectangular pieces because it is consistent.
It sits on a plate and. Good appetite.


Walnut and nes cake

Walnut and nes cake of: sugar, borscht, water, oil, baking soda, lemon peel, vanilla sugar, flour, nuts, margarine, powdered sugar, vanilla sugar, cocoa or nes.

Ingredient:

  • 1 cup sugar
  • 1 cup borscht
  • 1/2 cup water
  • 1/2 cup oil
  • 1 teaspoon baking soda
  • peel from 1 lemon
  • 1 sachet of vanilla sugar
  • 1 cup flour
  • 1 cup walnuts

For cream and decoration:

  • 250 g margarine
  • 200 g powdered sugar
  • 2 sachets of vanilla sugar
  • 2 tablespoons cocoa or nes

Method of preparation:

Caramelize the sugar, quench with borscht and water and boil the syrup until smooth. When cooled, add the baking soda, flavors, flour, oil and chopped walnuts.

Bake the countertop for 40 minutes, over medium heat, in a 20 & # 21530 cm tray lined with baking paper greased with oil.

Rub the soft margarine foam at room temperature with the sugar and vanilla sugar, then add the cocoa. Cut the cake after cooling it for 2 hours and sprinkle it with nes or cocoa.


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