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In a bowl, add the fruit, rum essence and a little water, let them hydrate.
Mix the egg whites with a pinch of salt until they become foam, add the lemon juice and gradually the sugar, mix until it becomes a hard and shiny meringue.
Add the oil, flour, mix with a spatula until incorporated, add the fruit (drained) and mix until smooth.
Pour the composition into the tray lined with baking paper and put in the preheated oven until it passes the toothpick test.
Let it cool and then we can cut it into slices.
Check with candied fruit
Perfect for a cold day, this candied fruit cake requires a little more preparation time, but the result is worth it.
Ingredients (1 tray)
300 g flour
3 teaspoons baking powder
200 g butter
150 g sugar
150 g raisins
100 g dried apricots
100 g prunes
150 g walnut kernels
200 g chocolate
150 ml sweet cream for whipped cream
Method of preparation
For starters, moisturize the dried fruit for 15 minutes in boiling water. Separately, mix the soft butter with the sugar and eggs and mix until all the ingredients are incorporated. To this composition add diced dried fruit and crushed walnut kernels. Finally, add the flour and baking powder. Put the dough in a lined tray and bake for 50 minutes.
Meanwhile, melt the chocolate on a steam bath and mix it with the sweet cream. When the cake is ready and has cooled a little, pour the melted chocolate over it and let it cool.
200 g soft butter, 200 g sugar, 300 g flour, 5 eggs, candied fruit: raisins, apricots, cranberries, kiwi, pineapple, a rum essence, 1 vanilla essence, 1 baking powder
Put the candied fruit in a bowl (cut the large fruits into smaller pieces). Put a spoonful of sugar and vanilla and rum essences and enough water on them to cover them and let them soak for 30 minutes. Meanwhile, separate the egg whites from the yolks. Whisk the egg whites. In another bowl, rub the butter with the sugar until it becomes creamy, add the flour mixed with the baking powder, lightly incorporate the yolks, the egg whites, add the candied fruit, after draining them and mix gently until everything is homogenous. Put the composition in a tray lined with baking paper and leave it in the hot oven for 45-50 minutes. Start with a temperature of 200 degrees Celsius for the first 15 minutes, then drop to 180. Check if the cake is baked by testing the toothpick: prick it with a toothpick, and if the toothpick comes out clean, the cake is ready. Good appetite!
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Blackberries 4 eggs 5 tablespoons flour 5 tablespoons sugar 3 tablespoons oil 250 g blackberries 2 teaspoons lemon juice grated peel of a lemon 2 sachets vanilla sugar a pinch of salt 2 tablespoons flour for powdering blackberries 100 g blackberries for decoration 300 g whipped cream for.
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Sweets, Cake top: 5 large eggs, 315 gr flour, 250 gr butter at room temperature, 300 gr sugar, 8 tablespoons milk, grated peel of a large lemon, juice of a lemon, 1 tablespoon vanilla extract, 1 teaspoon baking powder. cheese and white chocolate mousse: 500.
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Check with egg whites, apples, raisins and rum,
It is a fine cake with butter, walnuts, hazelnuts, candied orange peels, raisins, chocolate, etc. A useful recipe especially when we have egg whites left in the fridge. Making the radautean coirba, I had the 4 egg whites left and I kept thinking what to do with them. Marbled cake with cocoa, very easy recipe. The best version of the cake is the one with the beaten egg whites.
Rating: 3.7 & # 8211 13 reviews & # 8211 1 hour 30 min. Check with wholemeal flour, rye and bananas & # 8211 LaLena. Preparation: Separate the yolks from the egg whites. I told him the Christmas recipe, but this fluffy egg white cake can become. Easter with cheese and cake dough & # 8211 VIDEO recipe & # 8211 LaLena. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. We plan to put another recipe on the site today, but this cake was so praised and it was. No drop of yolk should fall into the whites.
Yolks contain fat, and egg whites do not beat. RECIPE CHEC PUFOS: Simple and tasty & # 8211 Vocea. How to prepare the best simple CHEC - How to make the most delicious CHEC - Separate the eggs first, then beat the egg whites well.
Eggplant check with lemon and almonds
And I woke up with a lot of egg whites left, especially after the woven mille-feuille cake. This time, I didn't freeze them, but I used them to prepare two desserts: the face cake, with lemon and almonds, and a kind of cake, with meringue and hazelnut tops and chocolate mascarpone cream. Sounds good, doesn't it? With the promise that the cake recipe will follow soon, I start by presenting you the cake, which is prepared very easily and quickly. More ideas for using the egg whites left over from creams or mayonnaise can be found HERE.Posted in 300-400 kcal, News, Cakes and other desserts Tags: egg whites, lemon dessert, lemon, almonds, cake recipe, lemon cake recipe, butter cake recipe, egg white cake recipe, egg white cake recipe, dessert recipe, egg white only recipe, butter 2 Comments & # 187
Dessert egg white cake with candied fruit - Recipes
A fast Easter, without kneading, without growing times with candied fruits and almonds. And, of course with fresh cow's cheese, but it doesn't really feel good, unfortunately.
It is very suitable for those who are not very familiar with dough, kneading and yeast. I know a few people whose mayonnaise never grows and I thought this recipe would help them a lot.
Recipes are from the magazine Secrets of the kitchen no.5 / 2013.
150g powdered sugar,
250g cow cheese,
1 teaspoon lemon peel / orange,
1 tablespoon lemon juice,
1 sachet baking powder with saffron Dr.Oetker ,,
50g chopped almonds,
50g raisins / candied fruit.
2 tablespoons milk.
1. Beat the butter with the powdered sugar and incorporate the eggs one by one.
2. Add the cottage cheese, juice and grated orange peel, I put,
and incorporate, obtaining a cream.
3. Incorporate the flour mixed with the baking powder with saffron - it will give you a very beautiful yellow color and a pinch of salt.
4. Knead the dough on the board until all the ingredients are homogeneous - 2-3 minutes, only-then add the candied fruits and almonds
and knead again for 2-3 minutes until incorporated.
5. Shape a ball of dough and place it in a cake tray with a diameter of 22 cm, lined with baking paper. Flatten a little, grow in the middle, in the shape of a cross, grease with a little milk
and bake for about 50 minutes in the oven heated to 170 degrees.
Yeah, I know, the wait is a little long, but you better do something else during this time, right? Plus it's worth it! -)
Is the slice ready for me? Pupp !!
Your wonderful Passover, Christ is risen, Happy Holidays!
A real delight.
May the holy holidays bring joy to your soul, peace in the house and abundance on the table.
Have a happy Easter!
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This candied fruit cake recipe offers you a delicious solution for breakfast, being a suitable choice with tea, milk or coffee.
For the preparation you need the following ingredients: 6 eggs 200 ml oil 300 g flour 1 sachet baking powder 100 g sugar 50 g candied fruit 2 tablespoons cocoa juice from 1 lemon.
Preparing cake with candied fruit:Separate the yolks from the whites. Put the candied fruits in the mixer and chop them a little, then put them aside in a bowl. Add the yolk to the mixer and mix well with the oil that we pour slowly, as for mayonnaise.
Put the lemon juice over the baking powder and add over the composition in the mixer. Mix for another 2-3 minutes. Pour the resulting composition into a bowl.
Add the egg whites to the mixer and mix until they turn into a thick foam that clings to the bowl when you turn the bowl over. Add the sugar and continue mixing until the sugar melts. When the sugar has melted, add the cream obtained from the beaten yolks and mix at low speed until the composition is homogenous.
Start adding flour, little by little, while mixing, to blend as well as possible. After you have finished adding the flour, add the candied fruit and continue mixing for homogenization. Pour the composition into the shape for the cake (round, cake tray, mini-cake shapes or muffin shape, depending on the shape and size you want the cake to have), after you have previously greased the shape of the cake with butter ( or you can put baking paper).
Fill the cake tin in half with the dough. In the remaining composition add cocoa and mix well. Fill with cocoa cream until the tray is full, mix a little with a fork and place the tray in the oven.
Bake in the preheated oven at 180 degrees for 25-30 minutes or until golden brown. Cool in the form for 10 minutes, then remove to a plate for complete cooling (to make sure it does not stick to the form, put baking paper in the form before pouring the composition).
It can be served as such with powdered sugar sprinkled on top, or you can serve it with milk, tea or coffee.
Eggplant cake with dried fruits and hazelnuts
The cake recipe I set out to talk to you about today has several advantages over her & # 8220surateâ & # x20AC; & # x2122; Lemon). Then it gives you the opportunity to use the egg whites that remain after the preparation [& hellip]Posted in 300-400 kcal, News, Cakes and other desserts Tags: egg whites, hazelnuts, candied fruits, dehydrated fruits, dried fruits, egg white cake, egg white cake, cake recipe, dried fruit cake recipe, egg white cake recipe, hazelnut recipe, raisin recipe, eggplant recipe egg white cake, dessert recipe, egg white only recipe, raisins 1 Comment & # 187