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Cocoa cake

Cocoa cake

It's a cake I tried for the first time today ... and I can honestly say it turned out well ... I have a recipe from my grandmother

  • 200 g sugar
  • 4 eggs
  • 200 g flour
  • 200 ml of milk
  • 1 lg cocoa
  • a sachet of vanilla sugar
  • a knife tip of baking powder
  • 4 lg margarine

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cocoa cake:

Beat the yolks with the sugar until it melts, meanwhile put flour, baking powder and cocoa in a bowl and mix gently.

Add margarine and milk over the yolks, mix. Add the dry mixture and mix.

At the end, lightly incorporate the beaten egg whites.

Pour the composition into a tray with baking paper or lined with margarine and bake for about 45-50 minutes on the right heat.

Tips sites

1

I put chocolate icing and powdered sugar on top, but it can also be garnished with chocolate syrup (or fruit).


Cake Spanish wind

Initially I did not want to look for the origin of this cake because I thought it was definitely a cake invented in our country, but still I said not to make a mistake so I looked on the internet and discovered that it is actually an original cake Austrian very close to Pavlova. Of course, the recipe I started has almost no common name with the Austrian one.

Vant Spanish cake is composed of a cocoa top, vanilla flavored cream, meringue top and chocolate cream, all decorated with a layer of whipped cream. It is absolutely delicious, although it would look very sweet, it is as it should be, probably because the chocolate cream in which I put the dark chocolate somehow fades the sweet taste.

I prepared it in a shape of 25 & # 21535 cm but I recommend you to use a shape larger than 30 & # 21535. Otherwise nothing special except that quite a few eggs are used, namely 13, and from the initial recipe I replaced the vanilla pudding with food starch.

But let's see the recipe that I hope you try, not the other way around but first of all it's super good, secondly I wasted some time on Sunday to write it :)

Cake Spanish wind

Ingredients for a tray of 25 & # 21535 cm (I recommend 30x35cm)

  • 5 eggs
  • 5 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons good quality cocoa
  • 1 pinch of salt
  • 2 tablespoons oil

Vanilla and chocolate cream:

  • 8 yolks
  • 8 tablespoons sugar
  • 60g food starch
  • 600ml milk
  • 2 teaspoons vanilla essence
  • 250g butter of at least 80% fat
  • 50g dark chocolate
  • 1 tablespoon good quality cocoa

For a start, we prepare the cream so that we know one thing, not another, but it is the most important thing:

put the yolks, starch, sugar in a saucepan and gradually add the warm milk. Put the pan on low heat and stir until it thickens like a pudding. Do not leave your eyes and pan away from it, as the cream can be cut with egg yolks at any time.

When it has thickened, divide it in two in half, add the vanilla essence to the other chocolate and cocoa and mix until smooth.

Cover both creams with a plastic wrap so that they do not become puffy and let them cool well. When they have cooled, add 125 g butter to each cream at room temperature and mix until incorporated. we get two delicious creams.

Until the creams cool (ie before adding the butter, I wrote above the complete preparation method) prepare the tops, for the cocoa top mix the egg whites with a pinch of salt then gradually add the sugar and continue mixing until it melts. Add the yolks one after the other, the oil and mix at low speed until incorporated. At the end, take the mixer out of the oven and add the flour mixed with cocoa. Stir over the top with a spoon until incorporated.

Bake the cocoa top at a temperature of 180 degrees Celsius for 20 minutes. To make sure it is baked, we test with the toothpick. Let the countertop cool.

Prepare the meringue top, mix the egg whites with a pinch of salt until it turns into foam, then add the powdered sugar and mix until you get a glossy meringue. At the end we add the vinegar.

Bake the breeze top at a temperature of 170 degrees Celsius for 20 minutes.

Of course, we bake both countertops in the tray lined with baking paper, I forgot but I don't think it was necessary to specify.

Remove the meringue top and let it cool.

When both countertops have cooled, the cream is ready, we assemble the cake as follows: cocoa top, vanilla cream, meringue top, chocolate cream. I put the cake in the cold for at least 5 hours, best from one day to the next.

Put whipped cream on top of the cake and grate the chocolate.

Cut the cake into slices with a knife passed through hot water.

Source of the recipe with small modifications www.miremirc.ro

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Rolled cake with cocoa icing

Rolled cake with cocoa icing is the recipe that many of our mothers used to make when we were lame. I didn't grow up with it, but I discovered it a few years ago and since then I constantly prepare it for various occasions or simply when we feel like something sweet and we don't know what we want.

It's quick, delicious and I think it would be great fun for the little ones to get their hands dirty in the glaze.

In my mother's notebook, this tray has two countertop variants, one variant is with a simple sponge cake, the other is a honeycomb countertop. This time I prepared the version with honey, and in the future I will write the other version. Although I tend to think that this honey gives it a more special flavor, so I think I prefer this variant.

From the category & # 8222I would eat something sweet, but quick to make and without going to the store to buy ingredients & # 8221, find on the blog:

cake in 2 colors, measured per spoon lemon cake cake with magiun and meringue

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Ingredients

1. Preheat the oven to 160 ° and line the cake pan with butter. Choose a tray that is not very wide or long, ideally square, 20/20 cm or round.

2. If the dough is not high enough in the tray, due to its size, there is a risk that the smart cake will not stratify.

3. Separate the egg whites from the yolks. In the bowl of yolks add a tablespoon of water, then sugar. Beat the yolks until they become a light cream. Add the butter, salt powder and vanilla essence, then continue to mix until the cream becomes fluffy.

4. Combine the flour with the cocoa and gradually add them over the yolks, mixing well after each trance.

5. Add the milk little by little, stirring all this time, and after you incorporate it completely, the texture must be quite liquid.

6. Separately, beat the egg whites together with the vinegar, and mix until the egg whites stick to the blender blades.

7. Add the egg white foam to the cocoa composition, little by little, mixing gently with a spatula. It is not necessary to homogenize the mixture.

8. Put the dough in the prepared tray and bake it for 60 minutes. It is normal for the cake to be a little softer in the middle, to move easily, which is why it must be allowed to cool before being cut.


Ingredients for the smart cake recipe with cocoa

  • -5 eggs at room temperature
  • -500ml warm milk
  • -100g melted and cooled butter
  • -140g old
  • -70g flour
  • -50g cocoa
  • -1 teaspoon vanilla essence or vanilla paste
  • -1 salt powder
  • For decoration
  • -powdered sugar
  • -strawberries

How do we prepare the recipe for smart cake with cocoa?

The preparation method is as simple as possible, the cake is ready in the blink of an eye.

Before we get to work we turn on the oven and set it to 155 degrees Celsius.

Grease a pan with butter to be ready for when the dough is ready. I used a 30 & times20cm tray.

Now let's get to the dough. For a start, sift the flour and cocoa powder, put them together in a bowl and set them aside.

Separate the egg whites from the yolks. Mix the yolks together with the sugar until they lighten in color.

Over these we will add vanilla and butter and mix well, then gradually pour the milk and stir constantly. When everything is incorporated we add flour and cocoa powder.

Separately we will mix the egg whites together with the salt powder, until we obtain a firm foam that we will put in the yolk composition in two or three installments.

Mix well with a pear and put the composition in a pan greased with butter.

Put the tray in the preheated oven for about 1 hour and 20 minutes.

When it is ready, take the cake out of the oven and let it cool completely. Before serving, powder it with powdered sugar.

If you want the cake to be higher, use a smaller tray than the one I used or double the quantities. For the picture, I superimposed the pieces of cake.

Try the smart cocoa cake recipe yourself and you will see what delicious cake you will make from a few ingredients in a very short time. I recommend you try the tiramisu recipe, a recipe that is just as simple and just as tasty.

Smart cake with cocoa

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Ingredients

1. Preheat the oven to 160 ° and line the cake pan with butter. Choose a tray that is not very wide or long, ideally square, 20/20 cm or round.

2. If the dough is not high enough in the tray, due to its size, there is a risk that the smart cake will not stratify.

3. Separate the egg whites from the yolks. In the bowl of yolks add a tablespoon of water, then sugar. Beat the yolks until they become a light cream. Add the butter, salt powder and vanilla essence, then continue to mix until the cream becomes fluffy.

4. Combine the flour with the cocoa and gradually add them over the yolks, mixing well after each trance.

5. Add the milk little by little, stirring all this time, and after you incorporate it completely, the texture must be quite liquid.

6. Separately, beat the egg whites together with the vinegar, and mix until the egg whites stick to the blender blades.

7. Add the egg white foam to the cocoa composition, little by little, mixing gently with a spatula. It is not necessary to homogenize the mixture.

8. Put the dough in the prepared tray and bake it for 60 minutes. It is normal for the cake to be a little softer in the middle, to move easily, which is why it must be allowed to cool before being cut.


  • 450 g apricots (without seeds)
  • 100 g butter
  • 200 g sugar
  • 250 g flour
  • 50 g cocoa
  • 180 ml of milk
  • 2 eggs
  • 0 vial free of rum
  • 1 teaspoon baking powder
  • a pinch of salt

In a bowl, mix the soft butter with the sugar and a pinch of salt. Add the essence, eggs one at a time, mixing well after each one. Sift the flour together with the cocoa and baking powder and incorporate them, alternating with the milk.

Grease with butter and cover with flour or cocoa a tray of 22 & # 21530 cm and transfer the composition, leveling it well. On top we place the apricots cut into not very thin slices.

Bake the cake for 25-30 minutes at 180 ° C. Do not bake it excessively because it will be too dry. Enjoy!

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I heated the oven to 180 C (heat up + down + ventilation) respectively to the medium to high stage for the gas ones.

I sifted the flour with the cocoa. This way the cocoa will not make lumps.

In a bowl I mixed the soft butter well (at room temperature) with 50 g of sugar and vanilla. Separately, in another bowl, beat the egg whites with 100 g of sugar and salt until you get a firm and shiny foam. I added 2-3 tablespoons of beaten egg whites over the rubbed butter and mixed for a few seconds. Then I incorporated the flour and cocoa (also with the help of a mixer). Finally, with a spatula, I incorporated the rest of the egg white foam. I worked carefully so as not to crush the foam and not to lose the air from the egg whites. Chinese cake does not need baking powder because the natural growth agent is the air trapped in the foam.

I also added chopped walnuts and mixed everything carefully (with wide movements from top to bottom).

Baking countertop for Chinese cake

I lined a 20 & # 21530 cm tray with baking paper and leveled the composition nicely in it. I put the tray in the preheated oven at 180 C for 20-22 minutes. I didn't turn off the oven because we still have to bake the Chinese Cake after the icing!

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane


Video: ANOTR @ COCOA (December 2021).