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Quick check in two colors

Quick check in two colors


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Miha had made a cake the other day, and I felt like I couldn't resist and I made a quick one too :))

  • 100gr. flour
  • 4 husband eggs
  • 1 tablespoon cocoa (15gr.)
  • 120 grams of sugar (I put 100)
  • 2 sachets of vanilla sugar
  • 1 baking powder
  • 1 handful of raisins
  • 1 tablespoon poppy seeds

Servings: 10

Preparation time: less than 60 minutes

RECIPE PREPARATION Quick check in two colors:

* Grease a cake pan with butter and flour it

* Mix eggs with sugar and vanilla sugar ~ 8.10 minutes until white like a cream

* Add sifted flour with baking powder in three installments each time, incorporating slowly, slowly with a wooden spatula

* Add the raisins and mix once more until they are incorporated as carefully as the flour

* Divide the composition into two equal parts and in one of them add a spoonful of sifted cocoa filled with a tip, incorporate it and with a wooden spatula

* Pour the composition without cocoa in the tray and over it pour the one with cocoa, take a fork and go through the composition imitating a spiral movement along the shape

* Powder the cake with poppy seeds

* Place the cake in the oven on the middle shelf at 180 degrees C (preheated oven) for 35 minutes

Great appetite!


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341 reviews on Chec & # 8211 the easiest recipe

The recipe may be German, but you explained it very clearly and beautifully (the pictures are very useful). I made it with brown sugar. The cake came out very good the third time! Because I said I know and I didn't follow the instructions: rub the butter with the sugar first, add eggs one at a time, etc. I prepared the composition for a smaller tray and it baked in about 35-40 minutes.
So very good! Thanks!

I kept it in the oven for 1 hour and 20 minutes and it still doesn't pass the toothpick test. What to do? Thanks.

Cover it with a damp sheet of baking paper and hold it longer. :)

I managed the recipe, it must be covered and baked and then let it penetrate over low heat, the volume has doubled, pay attention to the tray used, maybe two smaller ones would be ok. If it is well cooked, it will not leave. I would put a photo but it can't be attached here to the message.

Hi.
I have 2 small problems & # 8211 I want to know if in this recipe & # 8211 and not only in this recipe & # 8211 can butter be replaced with margarine?

Problem 2: I want to prepare this cake for diabetics & # 8211 what solution is for sugar replacement, considering that I can't find a liquid sweetener, and the powder is not suitable for cooking.

Yes, butter can be replaced with margarine, but I don't recommend doing it. Butter is a natural product, margarine is a hydrogenated oil, obtained by industrial processing. There is no question that you get a fasting preparation, because the recipe also has milk and eggs. In addition, butter is more recommended for diabetics than margarine, I myself am diabetic and my doctor recommended 15 grams of butter / day, no margarine. As a sweetener, I recommend agave syrup.

I made this cake twice. It didn't work out for the first time. I assumed that I understood the recipe and I was not careful: I put all the eggs at once, I put more milk than it was written, I put it in an unsuitable tray (ceramic, high and round), I left it too little and I didn't put him to one side. So a multitude of factors have led to failure.
Today I repeated the recipe carefully and guess what. Succeeded! People tend to look for culprits outside, never in their own backyard. If we were more attentive to the attitude and behavior we displayed, the world would become better. Plus, to criticize the recipe of a man with so much experience & # 8230

If I use a metal guguluf shape, does the cake still have to sit on one side? Can I use a silicone mold for the guguluf and let the cake cool on a grill?

I think it's very good if you leave the cake to cool on a grill and at the same time, it's very good to bake it in the shape of a guguluf, it will help a lot to penetrate better.

Well, even I managed this recipe, although I have never made a cake in my life! I think that the one that doesn't work out gets too complicated!

Hello Mrs. Laura,
Can you tell me if this cake could be used as a cake top?

yes, of course, make sure that the baking time will be considerably reduced if you bake it in a larger tray (and in a thinner layer). Basically, when the toothpick test is ready, it's good to start checking in about 25 minutes.

I made exactly as in the recipe, excellent. Now I only make it with vanilla and I put the oreo biscuit pieces. I hope the improvisation is good too.☺

Wonderful recipe! A delicious and good-looking cake came out!

My God! It's the best cake I've eaten in my life! Thank you very much for the recipe.

Good, good, very good. I came out excellent, following the recipe step by step. I took him to the clinic to my colleagues, to give them a sweet pleasure. He disappeared in 3 seconds. Congratulations and thanks Laura from all those who managed to taste it.

I am very glad that you succeeded, Mihaela. I'm also glad you were successful with him, good luck to you all!

I tried this recipe and it didn't work out, although I respected the quantities and the way of preparation. Too bad for wasted time and ingredients. The best version of the cake is the one with the beaten egg whites.

I followed the recipe and I succeeded. Everything I try comes out !!
P.S. Don't mind the malicious comments & # 8230. You are wonderful!

Thanks, Adina :). I am glad that the percentage of successes increases in this recipe as well, to be good for you!

Mrs. Laura, this cake is wonderful, as usually the recipes I make on your site are delicious.

Dana, I'm very happy, especially since this cake seems to be a kind of touchstone, I think it's the recipe with the highest percentage of failure since I published on the blog. I am still amazed why some succeed and others do not, as if they do not read the same recipe. Once again, I'm very happy, congratulations and good luck!

I didn't go out, because it's a rooster and I don't know why, it's a shame about the time and the ingredients consumed in vain, and I tell you once again the flour is not the right amount that you put in the recipe is more! I am very disappointed!

I'm sorry you didn't come out. Question: If you try a recipe from a cookbook or a magazine and it doesn't work out, how do you do it, write them a letter in which you express your disappointment? As you can easily see, in the case of this recipe the success rate is not 100%. Some succeeded, some did not. The last success was registered by Olguta, who also published the recipe on her blog: http://pastry-workshop.com/marble-loaf-cake-chec-in-doua-culori/. You can consult her and see how she did. Instead of telling me in a reproachful tone that it is not the right amount of flour in the recipe (although others have succeeded with exactly that amount, as you can see) you could have wondered why others did it. successful. Why others are not disappointed and for them the quantities were right.

It's not good how much flour 500 g says in the recipe is more than that. . I'm waiting to see what comes out

Do you think there should have been enough flour? 600 grams, 800 grams, 1 kilogram?

[& # 8230] (I still do) blog regularly, trying many of her recipes over time. This cake and the dough is two recipes that I have remade again and again since then and until today, always [& # 8230]

I also made the cake according to this recipe, it came out very good and fluffy, only I had to bake it for a long time, until the toothpick came out clean, and I forgot to add salt. you didn't specify salt either and I forgot :( and it really feels missing & # 8230 And, my opinion is that it would be much better for my health if I made cakes without baking powder, possibly with beaten egg whites :)

Your site is sensational. I'm one who doesn't get involved with the kitchen at all, since I discovered the site, I don't go out of the kitchen anymore!

I didn't like it, I tasted it, it only tastes like flour. I'm sorry but it's not good for me

Very tasty AND easy to make. I used a little composition to fill muffin tins. Thanks for the recipe.

I don't know what I'm doing wrong because since I have an electric oven, I haven't grown anything. I've respected it exactly.
I don't know how to set this oven. It lasted about 80 minutes, the last 20 with the sheet you were talking about on a lower heat. Heat up + down.
What do you use.

In the electric oven, the heat must be left only down, for me this solution works great. At first I put it up + down and it was always a disaster.

aa..si reteta e super! Thanks a lot!

They brought tears to my eyes when I read the beginning of the post, it was a hard time, sometimes I envy a little the children born in the new generation :)

dear laura
I followed the recipe exactly and although the cake is super tasty, the top came off
I made another one and the same thing happened
which may be the cause. thanks

I admire you very much. It is said that I am also a good cook, I cook and bake with great pleasure. I would like some advice from you. In connection with this cake recipe, I also inherited it from my mother, I have gas at home in Romania and for a lifetime I managed it without any problems, but now I work in Austria and where I live I have an old style electric oven, so only with I, II, III, without temperature indications. ALL the recipes work exceptionally well for me. that something like this has never happened to me & # 8230. MAYBE you could help me with some advice.

thank you, it turned out very good. We really didn't think we would get a successful and simple recipe.

The cake is good, I made it tonight, it's an easy recipe but the taste is a little different from the traditional cake I knew, hence the fact that it is a German recipe, worth a try. Thanks Laura!

it looks great and it is definitely delicious & # 8230 I will do 2 such wonders on Saturday and I will take them to the sea & # 8230: D

it looks great, I'm trying now.

thanks, i will try to do it today, it looks great *****

I came out very good! thanks

a really easy but delicious recipe

even though it is easy to make, I will try to make it myself, thanks for the recipe

IT TASES A VERY GOOD TASTE, BUT I honestly DON'T BAKE IT IN THE MIDDLE I DON'T KNOW WHAT THE REASON IS

very easy & # 8230.and comes out very good :)

I would like to do the same.

I made this cake last night (I tried the electric oven provided in advance brought by Santa Claus) to see if it works. I followed the steps described by you, dear Laura, and I got a tasty cake that is not inaccurate. Thank you I hug you and I wish you happy holidays and health.
P.S. Now the cozonacs are looking forward to baking, hoping that they will come out just as well. :)

I am anti-talent in preparing sweets, BUT the recipe worked for me. Thank you, now my children and my husband are enjoying it. Have a good year and good health. AND RECIPES AND FOR US THOSE WITH LEFT HANDS hahahahhh

adina..sincerely I think it's too high a temperature for a dough like the dough..at those degrees bake the cake sheets or the croissants not the dough that needs more time in the oven & # 8230.well at 180g and leave it for another hour ..he took it out black :)))

I also have a question, when I take it out of the oven, do I put it on a grater as it is in shape or do I take it out of shape? as in the picture it is in shape and is not lying on its side

Now I took it out of the oven, I chose your recipe conquered by the fact that it contains butter, really delicious and easy to make! Thank you!

ee ff good ..mother took the recipe and made it and it came out ff good. *: *: *: *: *: *: *

Just 5 minutes ago I took out of the oven the delicious German cake. It is extraordinarily tasty, a pleasure to serve your loved ones and to see how excited they are to achieve. Thanks for the recipe

Thank you, it is simply delicious.

this recipe is very tasty, I have made it many times, light and delicious :)

I made this cake a few times, it's ffffff good, but today I tried to make muffins from this composition. they turned out wonderful. thanks for the recipes

good all I tried

It is very good and really easy to make, but using exactly the quantities from the recipe, it seems to me that it didn't turn out very sweet and that it was made with less flour.

Thank you so much for this recipe! It's the most successful cake I've ever made (and seen) in my life! It's so fluffy and tasty & # 8230 for 10 minutes I admire it and I can't believe I made it so easy. Thank you again!!

I am very happy, Anca, to hear such good news. Good luck! :)

I don't think I looked for the easy cake recipe, and I came across your post :)) great, I do, because I didn't get it! :): *

Hi Laura
Congratulations for all the recipes, I prepared a lot and I liked them. I want to ask if this cake recipe would come out as fluffy with margarine or do I have to put butter? THX.

Probably margarine will not influence the texture of the cake, maybe only the taste will suffer. :)

Thank you for the recipes, I am very confident if you follow the steps described in detail, go safe, with your eyes closed! Even if you have only made boiled eggs in your life! The kitchen thanks to you has reached the rank of art!
I wanted to know if you can make a cake top from this cake and you can add coarsely ground walnuts and cherries? etc, well, it's a fad of Italian educators, so I have to comply, and I want to make a cake # dry & # 8221 but richer in content to replace the cream. Thank you! And, can it be syruped a little to enrich the taste and what kind of syrup would it work? Rum or with the juice from the sweet cherries diluted a little in water?
Thank you again in advance! Eviana

Eviana, first of all I want to thank you for the beautiful words and wish the little one a happy birthday, to be healthy and to enjoy her!
For the cake, I would rather recommend this cake: http://www.lauralaurentiu.ro/retete-culinare/prajituri-torturi/chec-raffaello-cu-cocos-si-crema-de-vanilie.html. It is better suited as a cake top than this one. You can add nuts, candied fruit, whatever you want. If you want to syrup, do it more sparingly and with a very simple syrup, boiled water with sugar and a little lemon peel, without rum or other artificial flavors.

Saru-mana response, especially his speed, I really needed it! Tonight I stay and & # 8222think & # 8221 until late for the sweets. And thank you for the wishes, and for you to live for us too, because if it weren't for you, I wouldn't make the Easter cake & # 8230.cat the world! Especially so fluffy, and for the first time in my life, that my mother also crossed herself, not to mention so many wonderful recipes tried and ALL successful! As for the catastrophe in the kitchen, I was amazed and how well I manage! May God give you health!

Don't be critical and selfish, be good and try to think about what you did wrong. With so much wickedness and envy, the earth sinks.

The Spaniards also make cakes in the microwave, but as it is well known, not all microwaves correspond.

From Spain. It's the first time I go to the recipe page. I read some recipes but also the comments and I am surprised by what I read. Everyone needs to know their oven, how well it bakes how old it is but I have a tip: Any cake would be a recipe if it is too baked on the outside and is still hard means that you have to lower the oven temperature and put something on top of the cake that will slow down the baking on the outside and so it bakes on the inside as well.

I also have a question, can I put oil instead of butter? I wish I could do it fast now but I don't have butter. And can I add nuts?

Without discussion you can add nuts, raisins or anything else you want. As for the oil, I never tried it. Maybe it works & # 8230 about 150 ml. Try it like this.

By far the best cake I've ever made.
Super recipe!

easy to make & # 8230..and very tasty

thanks for the recipe. a few minutes ago I took it out of the oven. a iesit f.f. good :)

lauralaurentiu well he had laid him on one side dear but he was snoring too hard and he gave up, I noticed that some people were upset that R was baking in the microwave, I know that they are envious :)) that they didn't have me right now I bake it in the sun :)) I kiss and apologize for the joke.

thanks for the wonderful recipes, I made the cake a few times, it came out every time, I added raisins, nuts, and I put a icing on top! delicious!

I am very happy to be well :).

I am very happy to be well :).

I am very happy to be well :).

I am very happy to be well :).

I am very happy to be well :).

I am very happy to be well :).

I am very happy to be well :).

I am very happy to be well :).

I am very happy to be well :).

thanks for the wonderful recipes, I made the cake a few times, it came out every time, I added raisins, nuts, and I put a icing on top! delicious!

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I made the cake and it turned out really good. # 8230 & # 8230. Try it, you won't fail.

I want to make this cake too, but I'm very afraid that I'll pay for the electricity, you have no idea how much an electric oven consumes? I use the washing machine a lot and that's why I have the oven. recipe!

lol, I find the smallest connection between the washing machine and the recipe: P. I don't know what to say, baking takes 50 minutes & # 8211 maximum an hour, if we say that your oven consumes 2 kw = & gt 1.3 lei. (I think that's the kilowatt, 65 money, but for even more accurate information, go to the ENEL cashier).

I want to make this cake too, but I'm very afraid that I'll pay for the electricity, you have no idea how much an electric oven consumes? I use the washing machine a lot and that's why I have the oven. recipe!

I want to make this cake too, but I'm very afraid that I'll pay for the electricity, you have no idea how much an electric oven consumes? I use the washing machine a lot and that's why I have the oven. recipe!

Arara wonderful! I will try to prepare it tomorrow. I hope it goes the same way.

Thanks a lot for the recipe! I have never made a cake or other cakes in my life and the one from you came out! I can't believe I just mixed too much with the fork and it came out browner, but otherwise it was great and that's what my husband said, who was sure that I was missing and that I was trying to ma & # 8222dau gospodina & # 8221 :)))

I am very happy to be well! :)

Now I took it out of the oven and put it aside to cool. I have some emotions, I really hope it has baked inside! :)

I hope with all my heart and I hold your fists :). Have you tried it with a toothpick?

Can you mix the ingredients without the mixer and it comes out just as good?

I think so, just to be well-mixed, like a cream.

I DIDN'T FIND THE FORM OF A CHECK :( IT CAN BE IN THE FORM OF ALUMINUM.

Yes, it is possible. Pay close attention to the baking temperature!

At the time and temperature recommended in the recipe, my ashes are made & # 8230. It's ready in 30 minutes.

At what temperature do you cook it, Alexandra?

http://joyofbaking.com/ApplePie.html. I tried your apple pie recipe, extremely good :). I also wanted to show you the American recipe (which I tried and it really worked out). I wish you a pleasant evening and I hope you offer us as many sweet recipes as possible.

looks great & # 8230 I'm trying now: D

Dear lady, please tell me if anything changes if I don't have baking powder?

Change everything, the baking powder is what makes the dough grow at this recipe.

I tried this recipe following exactly the steps indicated except for the oven temperature (I have an old, classic stove, without the option to set the temperature). I baked in the first 5 minutes at medium temperature, and in the next 65 at low temperature. I tested it with a toothpick and it came out clean, but, after cooling and cutting, the result was almost identical to the one obtained by Cosmin, meaning uncooked inside. Disappointing :(

Irina, did you even follow the step that required you to cool the cake on one side, above a grill? Because if the toothpick came out clean, logic says it was baked, but it's very easy to ruin a fragile dough while it's very hot, the same happens with cakes, which Pastorel knew, which he will I quote him (although he was referring to cakes):

& # 8222When taken out of the oven, another merit. Take out the cake, shake it a little with your ear bent, to hear it play. You then lay him in shape on a rib, supported by a piece of wood. After two or three minutes, she shook him again and slowly overturned him, gently, on something soft and rocked him carefully and with great care, so that he wouldn't be flattened and crossed! & # 8221.

I think he'd rather cross over. Sorry.

Yes, I cooled the cake on one side and cut it when it had cooled. I don't think it crossed, although it's not very clear to me what it means because it hasn't happened to me before. I attached a picture, maybe it's more edifying.
Thanks!

it's very good I like to do a shawl every month

it's very good I do it every week

it's very good to make a cake every month

it's very good I'll try other recipes from you I promise

It's the best cake recipe so far! My friends are very excited, asking me to keep doing them :)! Thanks!

I am very, very happy to be well and to do them again :).

now I put it in the oven and I hope it comes out, tomorrow is the girl's birthday and I chose it as a cake top, I chose a round shape, I will wait after 35 minutes for it not to burn, being a lower shape. I like this site, I made the breads with olives and they are exceptional. although I live abroad, I also choose my recipes from here. Irina

Irina, you didn't come back with news: did it come out or did it not come out? :) I hope with all my heart that you went out and made your little girl an exceptional cake. May it grow great and bring you only joy!

It is a very good and very delicious recipe. Congratulations Mrs. Laura. I made several cakes according to this recipe and they all turned out very good and very well baked:): *

Ludmila, if you know your oven and you are a little careful, obviously they come out well cooked :). For some, it's a little harder to focus on a recipe for an hour than it should be. I am very glad that you managed to do so many times!

super & # 8230.first time I make check and it came out very tasty. I didn't put cocoa but cappuccino and it turned out perfectly :)

I am very happy to be well! If you added another picture, I would be grateful, I'm really curious how it turned out. :)

Hello my dear cooks and cooks. Why my cake came out well on the outside and inside is not done. Look carefully at the two pictures.
http://img849.imageshack.us/img849/4646/checexteriorfrumosinter.jpg
http://img401.imageshack.us/img401/7437/img803.jpg

Cosmin, above are a lot of tips, starting from the baking temperature to the cooling mode of the cake. You choose from there what you think you didn't respect, that's why your cake didn't bake. I'm sorry, I hope the next attempt is more successful.

right now i put it in the oven for my girlfriend when she comes home from work & # 8230sa hope it comes out

Thanks for the recipe! I tried it today and it turned out like a book. It was very good and had a lot of growth. A beautiful day!

I am very happy to be well!

I got this recipe and I'm thinking of trying it today. However, I have a question: is it better to cool it on one side with the shape, or is it out of shape? Yes, I know, the question is a bit stupid, but it's better to measure ten times and cut once, than to hit the bar.
Thanks!

You can put it all in shape, then gently pull the shape off the cake :). Spor.

Laura, THANK YOU for the recipe! You are my mother, in the culinary chapter

Excellent, may you be well and thank you for the picture!

Very good! I tried it today and it is almost gone :)
For sure success, follow the recipe and instructions exactly.

More people, what do you say about the microwave ?! DON'T IMAGINE THAT IF HE HAD REALLY DONE IN THE MICROWAVE, A SUPER BLACK CHECK WOULD HAVE COME OUT AND MAYBE HE WOULD HAVE TAKEN FIRE IN ONE HOUR AS HE KEEPED IT IN THE OVEN & # 8222WITH MICROWAVE & # 8221.
Anyone who has a microwave oven knows clearly that the dish goes from the middle to the outside.
Her electric oven may no longer heat to the required temperature, the temperature thermostat may be defective. I consider it a typo & # 8221 & # 8230.in expression & # 8230.

the visual memory is stronger and so the man stays in his head with the pictures, rather than with all the lines. I read it too, and I didn't notice the first thing about lying on one side of the cake.
then I looked for the picture with the cake lying down, but I didn't find it, or at least I don't think it's lying there in the tray. Finally, I want to say that if there was a picture of the cake on one side, it would remain in the visual memory and others would not do so much circus for free.
and what if he failed them? the whole country needs to know how stupid they are. (they, not the recipe) and if they knew from the beginning that they did not respect the word for word, why the hell did they start blaming others, and show their stupidity? if I miss a recipe presented on TV, I go to television with complaints.

I also made the cake seeing the comments and I was curious if it's a good recipe, but I tell you not to do it like stupid. I realized that the eggs are not beaten separately and it has nothing to be fluffy & so on. THIS IS NOT A GERMAN RECIPE.

Of course, all those who succeeded and put proving pictures were jumped from the fixed, if we were to follow you.

If we were to take your word for it, all those who tried the recipe and succeeded, put some pictures proving some of them, they were either skipped or small. And if you're still so smart, you probably know German, if not, ask someone to translate this recipe, identical to what I posted: http://www.chefkoch.de/rezepte/1151491221398670/ Marmorkuchen.html.

right now I put it in the oven .. it will definitely turn out delicious .. I hope I can take a picture of it dak it will leave me my friend and his dad & # 8230two greedy out of the way & # 8230easy and sure tasty

Dear Mrs. Laura,
Today I had a craving for something homemade sweet and since I haven't made a cake for a very long time, I decided to prepare this cake, not after one of my recipes that I knew very well, but after a new one. So, I went online and found the first recipe, which is yours.
It didn't seem heavy or expensive, I had everything I needed so I started.
After I prepared the double ingredients on the table, because there are more of us in the house, talking to my daughter I got the wrong recipe and I put the flour together with the butter and I thought like uuups, I hit the bar . However, I continued, exactly after the instructions given in the recipe book and I got to putting it in shape. It had turned out so well so far that I wanted to eat it so unripe, the dough was very tasty, pure cream. I have the oven on temperature steps but I left it at minimum so at about 160 degrees, wanting to watch it continuously to see how it bakes. After an hour, the cake was very high, slightly browned, but the inside was still raw. I was expecting this. I left it for another hour, but with 15-minute intervals to check it to see if it baked. When it was fully baked, I took out the cake and set it aside until it cooled. 10 minutes ago I cut one of the two cakes and it 's incredible. The size of a cake, a delicious cake with cocoa mixture, sweet exactly as it should be, fragrant and I couldn't stop eating. Your recipe was praised by the whole family but my work was also rewarded by emptying the plate.
Now, let me tell you one thing: for 11 years, I had a pastry-confectionery laboratory with points of sale. I learned from the confectioners and pastry chefs I worked with, many cake recipes, pastries and even food recipes. But I always liked to discover new recipes and on this occasion I am glad that I came across you.
As a woman and housewife, I don't think I'm the only one trying new recipes in the kitchen and maybe improving them to my own taste.
Regarding a lady's comment that the recipe didn't work out and the cake was raw, I can say that everyone needs to know how the oven works, to assess whether or not the dough is much too thin or why not, too thick, momentary things that can be remedied like a sliced ​​mayonnaise that you fix and then you have the joy of discovering how well it turned out for you.
Your recipe is extraordinary, the finished product is a delicacy, easy to prepare and inexpensive.
Personally, thank you and I promise I will try other recipes.
Health and only good!

Mrs. Cornelia, thank you for your trust and I am glad in your heart that you made the cake and that you liked it. That's how it should turn out, the size of a healthy cake, grown and very tasty and yes, when I was a child I also ate dough and it looked good as a cream :)).
I tried to offer as many tips / tips on this recipe (and others, by the way :)) but it seems that for some it was not enough. Your experience has made you intuit exactly how to & # 8222 manipulate & # 8221 your oven to get good results. Also, experience is very useful when it comes to adjusting a recipe according to the quality of the ingredients, because apart from the fact that a recipe comes with exact weights, the ratio between flour and liquid can differ in a multitude of factors, from flour quality , marimea oualor si pana la temperatura exterioara.
Oricum, ma bucur mult de reusita dv. si sper sa mai reveniti pe acest blog, sa va fie de bine!


Chec simplu fara praf de copt

V-am obisnuit deja cu faptul ca noi, Savori Urbane, nu folosim praf de copt. Il consideram inutil si nu ne place nici gustul pe care-l da prajiturilor. Nici la blat de tort pandispan nu-l folosim, nici la briose (muffins, cupcakes) si toate acestea ne reusesc foarte bine. Secretul este separarea oualor si baterea temeinica a albusurilor spuma. Aerul incorporat in spuma este cel mai bun afanator natural care ajuta la cresterea checului sau a blaturilor de tort.


RETETE EXCEPTIONALE DE CHEC- Ingredientul care le face PUFOASE

ATENTIE! Reteta se poate modifica pentru a fi de post! Inlocuieste ouale cu doua banane si vei obtine un chec pufos la fel de delicios!

INGREDIENTE pentru un chec pufos:

  • 5 eggs
  • 200 grame de faina
  • 200 grame zahar
  • 1 sachet of baking powder
  • 1 plic de zahar vanilat
  • 2 tablespoons cocoa
  • 4 tablespoons oil
  • 1 pinch of salt
  • 100 ml of milk

PREPARARE si TRUCURI DE LA BUNICA pentru un chec pufos

Separate the egg whites from the yolks. Galbenusurile le vei bate cu zahar. E mai bine sa folosesti zahar pudra, caci se topeste imediat.

Albusurile le vei bate spuma. Pune in ele putina zeama de lamaie (sau chiar un strop de otet, spune bunica) sau un praf de sare, ca sa se intareasca si sa devina o spuma perfecta.

Amesteca galbenusurile cu uleiul si faina. Bunica spuna sa pui faina putin cate putin, in timp ce amesteci, ca sa nu ai cocoloase. Asa sigur vei avea un chec pufos. Amesteca si laptele la temperatura camerei.

Amesteca si albusurile batute spuma si amesteca usor cu o lingura – daca ai amestecat pana acum cu mixerul, uita de el cand incorporezi albusurile.

Imparte aluatul de chec in doua: intr-o jumatate de compozitie pui vanilie, iar in alta pui cacao. Pune in tava o parte din compozitie, apoi toarn-o si pe a doua si cu o furculita sau un betisor pentru frigarui, marmoreaza checul.

Checul pufos se poate prepara si doar cu cacao (in acest caz pui 3-4 linguri de cacao) sau doar cu vanilie (cu 2-3 pliculete de zahar vanilat). Poti sa pui in acest chec pufos nuci, ciocolata, stafide si alte fructe uscate, poti sa il servesti pudrat cu zahar sau cu nuca de cocos.

Oricum ai pregati checul pufos, nu uita de cel mai important ingredient, secretul bunicii: dragostea!

VEZI SI: Reteta de chec foarte sănătos din fructe uscate. Arata superb și este incredibil de delicios!

Un chec deosebit cu care veți impresiona nu doar pe cei dragi dar și pe oricine vă face o vizită. Este perfect atât pentru o ceașcă de ceai servită seara în familie cât și pentru ocaziile speciale. Cuvintele sunt pur și simplu de prisos în cazul acestui chec, așa că vă îndrumăm cu drag spre ingredientele și pașii săi de preparare…
checfructeuscate

  • un amestec de 300-400 g de nuci și fructe uscate (caise, stafide, prune, afine, smochine, nuci)
  • 2 eggs
  • 6 linguri de zahăr brun
  • 6 linguri de făină
  • 1/2 linguriță de praf de copt

Tăiați caisele și prunele în bucăți mai mici și amestecați-le cu nucile și cu celelalte fructe uscate.
Bateți ouăle și adăugați-le peste amestecul de fructe.

Adăugați făina, zahărul, praful de copt și amestecați bine.
Preîncălziți cuptorul la 180°C și dați checul la cuptor. Coaceți aproximativ 45 de minute.

Vă dorim poftă bună dvs și prietenilor dvs!

VEZI SI: Reteta simpla de chec cu ciocolata si scortisoara

Pentru iubitorii de ciocolata, mai jos va prezint o reteta simpla de chec cu ciocolata si scortisoara, foarte usor de preparat, fara praf de copt, bicarbonat si unt. O reteta fara chimicale, grasimi saturate sau hidrogenate. Timpul total de preparare este de aproximativ 45 minute.

Pentru aceasta reteta am folosit

  • 1 cana (250 g) faina (000 sau tip 650)
  • 1 cana (200 g) zahar alb, nerafinat sau zahar din trestie
  • 4-6 oua
  • 2-6 linguri de cacao
  • 6 linguri de ulei floarea soarelui / ulei masline pomace (sau orice alt tip de ulei) / ulei cocos.
  • 1/2 lingurita scortisoara si/sau esente naturala de vanilie
  • 1oo g ciocolata menaj sau neagra cu minim. 50% continut de cacao

Mixer de mana pentru batut albusul
Vas mare pentru incorporat toata compozitia
Vas mic pentru frecat galbenusurile
Lingura mare pentru masurat si amestecat ingredientele
Tava pentru copt
Optional se poate folosi o sita pentru cernut faina
Hartie de copt

  • se separa albusurile de galbenusuri
  • albusurile se bat spuma intr-un castron mare si se adauga treptat zaharul
  • se pun galbenusurile in alt vas si se freaca cu uleiul, sarea si esenta de rom sau migdale
  • se adauga galbenusurile peste albusurile batute spuma si se amesteca usor pana se omogenizeaza
  • se cerne faina cu o sita peste compozitia din castron, se adauga cacaoa dupa care se amesteca usor cu miscari de jos in sus pana se omogenizeaza compozitia
  • se taie ciocolata cubulete si se adauga in compozitie
  • se toarna compozitia in tava unsa in prealabil cu ulei, unt sau acoperita cu folie de copt din hartie
  • se pune la copt in cuptorul electric preincalzit la 180 °C sau in cuptorul cu gaz la putere medie pentru aproximativ 30 min.
  • dupa ce s-a copt checul, se scoate din cuptor si se rade ciocolata peste chec cat timp mai este cald pentru ca ciocolata sa se lipeasca si sa nu cada
  • dupa ce checul sa racit un pic se scoate din tava (se indeparteaza hartia de copt)

Sugestii pentru reteta simpla de chec cu ciocolata si scortisoara:

  • adauga 6 linguri de cacao neagra cu grasime de peste 20% pentru un gust si o culoare mai intensa de ciocolata
  • ca sa obtii un chec mai umed, adauga in compozitie 100-150 ml lapte, apa sau rom
  • pentru potentarea gustului se poate adauga in galbenus un praf de sare (1/4 lingurita sare)P

Pentru decor se poate presara ciocolata rasa, ciocolata topita, zahar pudra sau se poate face o crema de caramel din zahar brun

In compozitie se mai pot adauga stafide, nuci, cocos razuit sau dulceata de afine (ciocolata, dulceata si nucile tind sa se duca la fundul tavii – adauga-le dupa ce ai turnat compozitia)

Pentru a realiza un efect marmorat se toarna jumatate din compozitie in tava de copt, restul de compozitie se amesteca cu cacaoa si se toarna peste prima compozitie in tava de copt. Se amesteca usor compozitia cu coada lingurii dea lungul tavii. Careful! Sa nu amesteci prea mult altfel efectul de marmura va dispare.

Aceasta a fost reteta simpla de chec cu ciocolata si scortisoara. Good appetite!

CITESTE SI: Chec Battenberg

Timp de preparare: 90 min
Timp de gatire: 25-30 min
Gata in: 1 ore, 55 min

  • 150 g margarină
  • 3 eggs
  • 1 lingurita esenţă de vanilie
  • 150 g făină
  • 2 tablespoons milk
  • 4 linguri gem de caise
  • colorant alimentar roşu

Pentru glazura de marţipan:

  • 100 g zahăr pudră
  • 2 eggs
  • 1 lingura zeamă de lămâie
  • 175 g migdale măcinate

1. Se încălzeşte cuptorul la foc tare. Se unge o tavă de chec de 20 cm cu margarină şi se tapetează cu hârtie de copt. Dintr-o bucată de carton, se taie o fâşie de lungimea tăvii de copt, cu lăţimea egală cu înălţimea tăvii. Aceasta se pune la mijlocul formei, aşa încât să o separe perfect în două, pe lungime.

2. Cu mixerul, se amestecă bine margarina, zahărul, ouăle, vanilia, făina şi laptele. Compoziţia se împarte în două

părţi egale. O jumătate din amestec se colorează cu un strop de colorant alimentar. Se toarnă cele două părţi de compoziţie, câte una în fiecare compartiment din tava de copt. Se dă forma la cuptor, la foc potrivit, pentru 25-30 minute. Apoi se lasă 5 minute să se răcorească, se scoate din tavă şi lasă la răcit pe o planşetă.

3. Între timp se prepară glazura de marţipan. Într-un vas termorezistent se pun, pe baie de aburi, la topit, 75 g zahăr. Amestecând încontinuu, se adaugă un ou întreg şi un gălbenuş. Se amestecă totul cam 10 minute, până se obţine o pastă deschisă la culoare, consistentă. Se dă la o parte de pe foc, se adaugă zeama de lămâie şi pudra de migdale şi se amestecă bine. Se acoperă şi se dă la rece cam 30 minute.

4. Checul se montează astfel: fiecare jumătate de chec se taie pe lung, în două părţi egale. Glazura de marţipan se întinde cu sucitorul, aşa încât să se formeze un dreptunghi de 20×30 cm. În mijlocul lui, se aşază o fâşie de chec alb lipită cu gem de caise de o fâşie roz. Peste acest strat se întinde gem, apoi se repetă procedura cu fâşiile rămase, având grijă ca deasupra celei albe să fie una roz şi invers. Se rulează apoi foarte strâns glazura de marţipan, se feliază şi se serveşte.

VEZI SI: CHEC LA METRU / CHEC MOZAIC

  • 6 oua – separam albusul de galbenus
  • 300 g zahar
  • 200 g faina
  • 30 ml oil
  • 1 teaspoon baking powder
  • 1 lingura suc portocale
  • 4-5 picaturi esenta de vanilie
  • 2 linguri praf cacao neagra
  • 35 g faina
  • 250 ml of milk
  • 120 g zahar
  • 70 g unt + 130 g unt
  • sucul de la 1 lamaie – optional
  • 1/4 lingurita coaja rasa de lamaie
  • 1/2 lingurita esenta vanilie

Batem albusurile spuma tare impreuna cu zaharul, astfel incat sa obtinem o spuma foarte tare, ca pentru bezea. Adaugam galbenusurile, unul cate unul, apoi uleiul si esenta de vanilie.

Incoropram faina, amestecand pana se omogenizeaza, apoi punem praful de copt, stins cu suc de portocale/lamaie. Impartim aluatul in 2 boluri, in cantitati egale. In unul din boluri punem cacao si amestecam pana se omogenizeaza.

Turnam fiecare aluat intr-o forma de chec tapetata, apoi le coacem in cuptorul preancalzit la 180°C timp de 45 minute. Cat timp se coc checurile pregatim crema: amestecam faina cu lapte si zahar, apoi le fierbem pana devin o crema groasa, ca o budinca, apoi o luam de pe foc. Amestecam continuu cat fierbe pentru a nu se lipi, sau pentru a nu lasa sa se formeze cocoloase. Dupa ce se raceste o amestecam cu 100 g unt. Lasam mixerul sa lucreze pana se omogenizeaza compozitia. Separat frecam 100 g unt cu sucul de la 1 lamaie mare (daca vrem crema de lamaie), esenta de vanilie si coaja rasa de lamaie. Amestecam apoi cremele intre ele, mixand pana compozitia devine omogena.

Dupa ce s-au copt checurile, le scoatem si le lasam sa raceasca pe un grilaj. Taiem checurile cu felii egale, apoi le ungem cu crema. Punem alternativ o felie de chec alb cu una de chec negru.

Pregatim o folie alimentara, mai lunga, astfel incat sa ne incapa tot checul pe ea. Punem feliile de chec lipite intre ele cu crema, pe folie, o strangem bine la capete, astfel incat feliile sa fie bine stranse si lipite intre ele. Il lasam cateva ore in frigider (cel mai bine peste noapte), apoi putem servi. Daca ne ramane crema vom glazura checul cu aceasta, sau putem glazura cu ciocolata topita la baine-marie. Taiem checul pe diagonala, incepand cu un colt, astfel incat viitoarele felii sa aiba atat felii albe, cat si negre de chec.

CITESTE SI: Reteta chec in trei culori

Un chec bun, usor de preparat, nu prea dulce si destul de frumos la prezentare…..Această rețetă am preluat-o din revista Practic în bucatarie (eu am facut două checuri, deci va prezint rețeta dublată ).

  • 12 gălbenușuri
  • 10 linguri de zahăr
  • 6 linguri de făină
  • 10 linguri de ulei
  • a sachet of baking powder
  • vanilla essence
  • 12 albușuri
  • 10 linguri de zahăr pudră
  • 8 linguri de ulei
  • 6 linguri de făină
  • a sachet of baking powder
  • vanilla essence

MOD DE PREPARARE RETETA Desert chec in trei culori:

Separam gălbenușurile de albușuri.

Compozitie galbena: Galbenusurile le batem cu zahăr, după care adaugăm uleiul, esența de vanilie (o lingurita) si la final făina in care am adăugat praful de copt. Mixam până devine o compoziție cremoasă dar un pic mai groasă ca smântâna.

Compozitie alba: Albușurile le batem cu un praf de sare, după care adaugăm treptat zaharul pudră, până cand compoziția devine ca o bezea. Adaugăm uleiul, esența (tot o lingurita), făina in care am adaugat praful de copt si amestecam usor cu o lingură de lemn pentru o mai buna omogenizare si a nu se lăsa compoziția.

Ungem două tăvi de chec cu ulei, apoi le tapetam cu făină.

Adaugăm compoziția galbenă in mod egal in tavi.

Peste compoziția galbenă pudrăm cu cacao toată porțiunea până se acoperă integral.

Cu o lingură adaugăm peste stratul de cacao, compoziția de albușuri, impartind-o in mod egal in tăvi.

Se vor coace la cuptor timp de 50 de minute. The toothpick test is done.

Stratul de cacao trebuie sa acopere foarte bine stratul galben, pentru a evita amestecarea compozițiilor in timpul coacerii (cacaua nu va permite stratului de albușuri sa patrunda in cel de gălbenușuri).


I prepared a cake recipe in two colors, for moms who were left without ideas for delicious desserts. This preparation is easy, it is ready quickly, and the final result will pamper the taste buds of loved ones. Here are the steps you need to follow to prepare this recipe!

Ingredients for cake in two colors:

8 eggs
500 grams of sugar
2 sachets of vanilla sugar
500 milliliters of milk
500 milliliters of oil
700 grams of white flour
1 sachet of baking powder
1 orange
2 tablespoons cocoa tip
100 grams of dark chocolate
3-4 tablespoons rum essence (optional)

5 steps to prepare cake in two colors:

1. In a large bowl, add eggs, sugar and vanilla sugar. Mix well with a whisk or mixer until the sugar dissolves. Put an orange on the grater and add the grated peel to the composition, along with the milk and oil.

2. In another bowl, mix the flour with the baking powder, then combine with the sugar eggs. The formed dough is divided into two bowls.

3. In one of the bowls add cocoa, melted dark chocolate to bain marie and, optionally, rum essence. Mix well until you get a homogeneous composition.

4. Grease a round baking tray with butter and place a baking sheet in it. Add three tablespoons of white dough in it, then three tablespoons of black dough in the center of the white. Repeat the process until the composition is finished.

5. Preheat the oven to 180 degrees Celsius and insert the dough tray for about 50 minutes or until you put a toothpick in the cake and it comes out clean. Once it is ready, it is left to cool, after which it can be sliced ​​and served.


Video: Easy way to register two colors on press (May 2022).