The latest recipes

Dessert cake with urda and cherries

Dessert cake with urda and cherries

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wash the cherries and remove the seeds, then let them drain in a sieve.

Soft butter, at room temperature, mix with sugar until creamy. Add eggs, one by one and mix well after each addition. Add the chopped urda and mix well until the composition is homogeneous.

Separately, mix the flour with the baking powder and salt. Put half of the dry ingredients over the egg and urda composition and mix lightly. Add the vanilla extract, sour cream and half of the yogurt and mix again. At the end, add the rest of the flour and yogurt and mix lightly, just until it is completely incorporated.

Pour half of the composition into a tray lined with baking paper and put half of the cherries rolled in semolina, then pour the rest of the dough and place the cherries by pressing them lightly into the dough, then cover them with dough with a spoon / spatula.

Insert the tray (24/24 cm or 20/30 cm) in the preheated oven at 180 degrees C (medium heat). Bake it for 45-50 minutes, or until it passes the toothpick test.

When it's ready, take it out of the oven and leave it to cool in the pan, and then serve it.

Cherry and poppy seed cake & # 8211 a creamy, soft and delicious dessert

If you want to prepare a tasty dessert for your family, try the cake with cherries and poppy seeds. It is so tasty that it melts in your mouth. The recipe is explained step by step in the lines below.

Countertop ingredients:

  • 5 eggs, 200 g sugar
  • 50 gr poppy seeds, 140 gr wheat flour
  • 2 teaspoons sunflower oil
  • 1 teaspoon baking powder, 2 tablespoons water
  • A pinch of salt

Cream ingredients:

  • 5 egg yolks, 500 ml milk
  • 100 gr sugar, 2 sachets of vanilla sugar
  • 70 gr wheat flour
  • 250 gr butter

Ingredients for cherry jelly:

  • or canned cherry compote (700 gr)
  • 2 sachets of cherry jelly
  • 150 ml of warm water

Ingredients for the glaze:

Method of preparation:

We prepare, for the beginning, the dough. Beat the egg whites with a pinch of salt until you get a strong foam. Separately, beat the yolks with the sugar.

Pour the sunflower oil and water, then add the wheat flour mixed with baking powder and poppy seeds. At the end, add the egg white foam. Mix well.

Pour the dough into a tray lined with baking paper. Bake the dough at a temperature of 180 degrees for about 30 minutes. We do the toothpick test.

We prepare cream. Beat the yolks with the sugar, vanilla sugar, flour and milk. Bring the mixture to a boil and cook a thick pudding, stirring constantly. Let the pudding cool.

Beat the butter and add it to the cold pudding. Mix well until you get a smooth cream.

Pour the juice from the cherry compote into a pot. Add water and boil the juice. After it boils, take it off the heat, add the jellies and let it dissolve. When the jelly starts to harden, add the cherries.

Cut the cold top into two equal parts. Spread vanilla cream on the first half of the dough. Pour the cherry jelly on top and cover it with the second top. Melt the chocolate in a bain-marie and pour it over the second counter.

We put the cake in the fridge for a few hours, after which we can cut it and serve it with our loved ones. Good appetite and increase cooking!

The cake with cherries in the shape of a cake is a delicious cake that can be served as a dessert or even for breakfast with a cup of milk or tea.

Rub the yolks with the sugar and vanilla until they double in volume and thicken into a frothy cream. The 9 tablespoons of water are gradually incorporated, stirring constantly. Then add the flour and mix well for homogenization.

The beaten egg whites, with a pinch of salt, are finally incorporated, mixing with a spoon, from top to bottom.

The cherries were washed and the seeds were removed. In a well-lined pan with butter and flour, pour the mixture and place the cherries on top.
Let it simmer for 45-50 minutes, in a well-heated oven. We powder the cake with cherries in the shape of a cake with powdered sugar when we take it out of the oven and serve it when it cools. if it's patience ... if not.


4 yolks
200g old
250g urda
100g butter
150ml concentrated mint syrup
250g flour
1 sachet of baking powder
100g dehydrated dates, without seeds and crushed
100g white chocolate
100g corcoduse jam

Method of preparation:

Rub the yolks with the sugar until it dissolves. Separately in another bowl mix the butter with the buttermilk, then add them over the yolks. Pour the mint syrup and mix the composition. Mix the dry ingredients (flour with baking powder) and incorporate them into the mixture. Add half the amount of chocolate (50g) and fruit, mix lightly with a spatula, then turn the composition in a tray lined with parchment paper. Put the tray in the oven for 55 & # 8217, then leave the cake to cool.
Remove the baking paper, grease the top with a thin layer of sweet and sour corcoduse jam and sprinkle white chocolate on top. I used the & # 8220chocolate button & # 8221 that I shredded in the robot.
Place the cake on a plate, cut generous slices and serve

Simple cake with cherries & # 8211 a simple and tasty dessert that can be prepared by anyone

Before I went to college in another city, I asked my mother to teach me how to make some tasty cakes. Among other things, he taught me how to make cherry cake. It is easy to prepare, but its taste is incredibly good.

Countertop ingredients:

  • 1 cup sour cream 18%
  • 3 glasses of flour, 4 yolks
  • 250 gr butter, 2 teaspoons baking powder

Ingredients for cherry filling:

  • 1 jar of pitted cherry compote
  • 1 sachet of cherry jelly
  • 6-8 egg whites
  • 1/2 cup old powder

Cream ingredients:

  • 400 ml milk, 1 sachet of vanilla pudding
  • 250 g butter, a tablespoon of lemon juice
  • Powdered sugar

Method of preparation:

First we prepare the dough. Sift the flour with the baking powder into a large bowl. Add sour cream, butter and egg yolks. Knead a smooth dough.

Wrap the dough in cling film and refrigerate for 12 hours. After the 12 hours have elapsed, take the dough out of the fridge, cut it into 6 equal parts and remove the cling film.

We prepare the cherry filling. Beat the egg whites until you get a stiff foam. At the end add the powdered sugar and jelly. Mix well.

We lined a tray with baking paper. Spread a piece of dough in the pan. Spread 1/3 of the cherry jelly filling on top. Add 1/3 of the pitted cherries. Cover with another piece of dough.

Put the tray in the preheated oven at 180 degrees for about 30 minutes. In the same way, we prepare 2 more cakes, using the dough, the filling and the remaining cherries.

We prepare pudding. Put 300 ml of milk to boil. In the remaining milk, add the pudding powder and mix so that no lumps form. When the milk boils, add the pudding and mix until it thickens.

Take the pudding off the heat, cover it with cling film and let it cool.

Beat the butter with the mixer and add the cold pudding, spoon by spoon. Mix well and add the lemon juice.

Put half of the cream obtained over the first cake and spread it evenly. Add the second cake and cover with the remaining cream. Put the third cake on top and sprinkle with powdered sugar. Good appetite!

Cherry cake

A soft and fragrant dessert, in which the aroma of cherries combines perfectly with that of raspberries. The only rule to keep in mind is not to overdo it with the amount of fruit because otherwise the cake will be too wet and will not bake evenly.

Preheat the oven to 180C. Grease a round tray with removable walls (diameter 22cm). If you use frozen fruits, leave them to thaw and drain well before putting them in the dough.

Mix flour, baking powder, cinnamon and salt in a bowl. In another bowl, mix the milk with the apple puree, oil, sugar, egg and vanilla extract until smooth and the sugar dissolves.

Gradually pour the wet ingredients over the flour mixture and incorporate them. Sprinkle with cherries and raspberries and incorporate easily.

Pour the dough into the prepared tray and level it. Sprinkle with almond flakes and brown sugar.

Bake the cake for 45-55 minutes until browned and passed the toothpick test. Let it cool before serving.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.

Ingredients for the Caramel cake recipe

  • ROCK INGREDIENT: (tray 35/25)
  • 6 eggs
  • 200 g sugar
  • 170 g flour
  • 30 g cocoa
  • 3 tablespoons oil
  • 1 pinch of salt
  • 250 g sugar
  • 200 ml liquid cream
  • 50 g butter
  • 600 ml liquid cream
  • 500 g mascarpone
  • Caramel sauce
  • 3. 4 tablespoons sugar
  • 400 ml water
  • 200 g chocolate 60% cocoa
  • 200 ml liquid cream
  • 2 tablespoons oil

How do we prepare the Caramel cake recipe?


Separate the egg whites from the yolks.
Beat the egg whites with the salt and then gradually add the sugar. Rub the yolks with the 3 tablespoons of oil. Separately sift the cocoa flour.
When the egg whites look like a firm and glossy meringue, add the yolks and mix for another 2 minutes, turn off the mixer, add sifted flour and cocoa over the composition, in 2 steps), mixing lightly with a spatula. Line the tray with baking paper and pour the dough, level it evenly, put it in the preheated oven at 180 degrees for 20 minutes or until it passes the toothpick test.
Allow to cool very well.


In a saucepan with a thicker bottom, caramelize the sugar, when it has become slightly copper (BE CAREFUL NOT TO BURN BECAUSE IT BECOMES BITTER). until well incorporated., then add hot cream, put the pan on the fire to boil for about 5 minutes, stirring constantly.
Allow to cool, then refrigerate for at least 3 hours to harden well.


Put whipped cream and mascarpone in a bowl and mix for 2 minutes, add the caramel sauce (stop 5 tablespoons of sauce for decoration) mix together until it becomes a frothy and aerated cream. (Do not mix excessively otherwise the cream is cut) Put the cream in the fridge until the cake is assembled.


The sugar is caramelized until it has a copper color, remove from the heat and add the preheated water (BE CAREFUL NOT TO FRY), put it on the fire again and boil for 3..4 minutes, (let it cool)


Heat the whipped cream to boiling point and add the broken chocolate.
Mix very well, then add the oil.

ASSEMBLY Caramel cake with cocoa leaves, chocolate and caramel cream

Cut the countertop into 3 equal parts, syrup the first sheet of countertop, add half of the cream, then the 2nd syrup countertop, cream, and the last sheet of countertop.
Refrigerate for 4 hours.
Cut approximately equal pieces, glaze each piece separately, and draw stripes with caramel on top.
Leave in the fridge for a few hours before serving.

It is a very good cake with an intense caramel taste.

The top and the caramel sauce can be made the day before assembly
For the success of this cake I recommend quality products and here I mean chocolate, mascarpone and whipped cream (natural with over 30% fat), of course the rest of the ingredients matter.
As decoration I used burnt sugar: I made different shapes on baking paper, let it cool, then I broke them into different sizes.
The top does not contain baking powder.

The average grade given by the jury for this recipe is 10 with congratulations!

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Caramel Cake with cocoa leaves, chocolate and caramel cream

  • 3 suitable peaches
  • 200 gr white wheat flour
  • 100 gr buckwheat flour
  • 200 gr sugar
  • 100 gr butter
  • 150 ml of milk
  • 2 eggs
  • a teaspoon of vanilla essence
  • 1 sachet of vanilla bourbon sugar
  • 1 teaspoon baking powder
  • salt
  • powdered sugar for decoration

If you want to know more details about buckwheat, you can read this article and if you have nowhere to buy this flour, you can easily replace it with white or whole wheat flour.

In a bowl, mix the soft butter with the sugar for a few minutes. Add the eggs one at a time, mixing well after each one, add the milk, buckwheat flour, vanilla sugar, vanilla essence and salt, then the wheat flour mixed with the baking powder.

We obtain a thick dough that we spread with a spatula in a tray (22 & # 21530) covered with baking paper. We wash the 3 peaches and remove the seeds, then we cut them into slices and place them on top of the dough.
Bake for 35-40 minutes at 180 ° C, until the cake is nicely browned on top.

Let it cool completely, cut it and sprinkle powdered sugar on top. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

What is ricotta? How can we use it?

  • Ricotta is a fresh, creamy cheese with a low fat content.
  • In the traditional recipe, ricotta is prepared from leftovers from the production of other types of cheese or curd, after separating the whey from sheep's milk.
  • Ricotta means "baking" because the cheese is obtained by heat treatment of whey.
  • In Romanian cuisine, the closest ricotta product is urda, which is made from whey left over from making the house. But ricotta is much creamier.
  • Ricotta can be used in sweet preparations, such as Ricotta and cherry cake but also in savory dishes, various whipped creams, purees, savory pancakes filled with ricotta and spinach, various pasta-based dishes.

Ingredients for 8-10 servings & ltstrong & gtC ricotta and cherry cake & lt / strong & gt

  • 300g faina Castello
  • 250g Lovilio ricotta
  • 150g old cough
  • 4 eggs
  • 100ml milk Pilos
  • 100g with Pilos
  • the core of a Belbake vanilla pod
  • a sachet of Castello baking powder
  • 300g cherries
  • 50g old powder Castello

Video: URDU Almond Cake Recipe. آلمنڈ کیک (July 2022).


  1. Nathair

    Do not give to me minute?

  2. Shakale

    what in such a case to do?

  3. Tasina

    I apologize, of course, but it doesn't quite suit me. Maybe there are more options?

  4. Tlachinolli

    I believe you were wrong. I propose to discuss it. Write to me in PM, it talks to you.

  5. Stilwell

    I'm sorry, but I think you are wrong. I'm sure. I can defend my position. Email me at PM, we will talk.

Write a message