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Walnut and honey cake (fasting)

Walnut and honey cake (fasting)


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Mix the sugar with water, first until the sugar dissolves, add in turn the other ingredients, oil, flour, baking powder, mix until the composition is well homogenized, then add honey, vanilla essence, ground walnuts and raisins.

We stop 2 tablespoons of the composition and mix them with one of cocoa.

Wallpaper a rectangular tray with flour and baking paper and pour the resulting composition into the tray, over which we will put the cocoa composition that we spread with a fork through the entire tray.

Bake for about 20-25 minutes, check by doing the toothpick test.


In the meantime we are preparing glaze:

Mix all the ingredients and put them on low heat until they boil for two or two, then let them cool.

After I took the cake out of the oven, let it cool and then pour the icing over it, I cut it first and then I put the icing because I gave it to Andutu and stopped it without the icing.


In a glass put 3 tablespoons of warm water and yeast, which you let dissolve for 10 minutes. Meanwhile in a bowl add the sugar, vanilla essence, lemon peel, flour and vinegar. Add the dissolved yeast, the remaining water and the oil. Mix well until smooth. When it no longer sticks to your hands, knead the composition for 10 minutes, then leave it in the fridge for an hour.

While the dough is resting, you can prepare the filling - it is a simple mixture of nuts and jam. Then take a tray, grease it with a little oil and line it with flour.

The dough must be removed from the refrigerator and cut into two equal pieces. Knead a little more and with the help of a twister spread a 2-3 mm thick sheet, which you place in the tray. Add the walnut and jam mixture and spread it all over the sheet, then wrap with the second sheet and glue the edges well.

Put the tray in the preheated oven at 180 degrees and leave cake with walnuts and fasting jam for 30-35 minutes, until it catches a reddish crust. After removing it from the oven, sprinkle powdered sugar, let it cool well and then cut it into squares.

Therefore, cake with walnuts and fasting jam is a delicious dessert that will melt your craving for sweets on Lent. Choose to prepare this cake and you will be delighted by its taste, especially since you can replace the peach jam with your favorite jam.


Caramel and walnut cake (fasting)

CHOCOLATE CAKE WITH WALNUT AND LENT ROM. Christmas and New Year's Eve dessert recipes. Fresh leaves with walnut, caramel cream and decoration with.

The good news is that you can still enjoy sweets and cakes in the fasting version. Waffle with caramel cream and walnut is a very good idea. Caramel cream: caramelize the sugar, without burning it, then add the cold milk mixed with the starch. Let the cake cool, then slice. Fasting blackberry with bananas and chocolate Dessert Recipes, Chocolate.

Wafer sheets with caramel and walnut classic recipe. Top 4 cake recipes for Lent. Mix the grated apples with the caramel syrup. Many of you like walnut recipes and that's why I made this post to be more.

It consists of two tasty & ldquoparti & rdquo: an apple top and a caramel cream, which you. Cipi and Bogdi were the biggest fans of the delicious cake! A light tart recipe with pumpkin pie and caramel - a dessert.

Pumpkin tart is a very simple recipe and is prepared in a very short time. Karpatika with sweet cheese and blueberries. Roll with mentholated caramel and walnut.


The rolled cake & # 8211 fasting recipe & # 8211 is so good and easy to prepare that you won't even know it has no eggs, milk or butter. It probably sounds cliché, but believe me it's the most delicious fasting cake and it doesn't feel like it's sweet.

Post-rolled cake it is an exceptional dessert that you will fall in love with. It has a fluffy coconut top and is dressed in a delicious glaze, so that it can then be wallpapered with coconut flakes, such as the original Australian version (Lamington) or with finely chopped walnuts.

Compared to the gingerbread cake, it is made much faster and easier, mixing the solid ingredients in a bowl, then the liquid ones and finally mixing them all. The operation does not take more than 5 minutes, you do not need a mixer, and the baking is done in 20-25 minutes, depending on the power of the oven. I think that if you try this option you will not go back to the old recipes. You will like it so much.

To prepare post-baked cake you do not need experience in the kitchen.

It is guaranteed one of the simplest recipes, which anyone can prepare.

You choose the topping according to your tastes and what you have in the house: coconut flakes or chopped walnuts. You can also use hazelnuts, chopped almond flakes, pistachios.

Post-rolled cake prepared by me it has an extremely fluffy and delicious top, and the glaze DOES NOT CONTAIN margarine or coconut butter.

I chose to put in the icing an organic / vegan chocolate, with vegetable milk. You can find it in any supermarket or you can buy it online. My favorite store for organic products is BioMania, but you can also find it on eMag or Bebe Tei.

Post-rolled cake completes my collection of desserts without eggs, milk or butter. You can find them all if click here.

The icing on this recipe was inspired by the one I used for another fasting cake (click here to read the recipe).

The last fasting cake recipe I created with coconut and cherries was a real success. You can read it if click here.

And the recipe I present below belongs to me, so if you prepare it and you will post it on your blogs or on social recipes, please specify the source of inspiration.

I think the section of this cake is more convincing than everything I've told you so far.

I'll let you see now how come fasting cake, so below is the list of ingredients and how to prepare it, presented step by step, accompanied by pictures:

INGREDIENT:

(Tray 21 * 21cm & # 8211 20 or 25 servings)

30 g coconut flakes

1 teaspoon vanilla extract

For the glaze:

20 g black cocoa powder

100 g organic vegan dark chocolate & # 8211 with vegetable milk

For wallpaper:

To prepare the rolled cake & # 8211 fasting recipe I mixed the solid ingredients in a bowl. In the glass with which I measure the liquids I put the liquid ingredients, then I mixed them and I poured them over the solid ones.

I poured the dough into the tray lined with baking paper and baked the top for 20 minutes (or until it passes the toothpick test) in the preheated oven at 180 ° C.

When it was ready I took it out of the tray and let it cool completely, then I cut cubes & # 8211 I had 20 small cubes.

You can make them smaller and get 25 pieces, but you will have to increase the amount of icing.

In a small pot I boiled the water with the oil, then I poured them over the powdered sugar previously mixed with cocoa. I mixed them well, then put them back in the pot.

I added the chocolate and boiled the sauce for 4 minutes, over low heat. I boiled until it started to thicken.

I took it off the heat, let it cool a bit, then I greased the cake cubes with this icing. Immediately after glazing, I rolled them in chopped walnuts.

Unfortunately I didn't have many coconut flakes, so I only covered a few cubes with them.

About half of the cubes (I think they were 8-9) I put them in the pot and turned them over until they were well covered, but I greased the next ones using a knife. It seemed to me that I could better control the thickness of the glaze, because it decays very quickly and I was afraid that it would not be enough.

If it thickens too much you can reheat it and continue the wallpaper. You can add another 1 tablespoon of water and stir when you put the pot on the fire. When the contents become liquid, remove from the heat.

As you can see, the fasting rolled cake is made very quickly and very easily.

The total time for its preparation does not exceed 60 minutes.

I hope you will try the recipe and if you like it you will share it.

I invite you to follow me on the channel YouTube. Don't forget to press the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


Bake the rolled cake with honey, walnuts and chocolate

I quickly inserted the dough tray into the preheated oven and baked the top for 20 minutes at 180 C. Then I reduced the temperature to 170 C and continued baking for another 10-12 minutes (depending on the oven). The cake should be slightly browned, raised and beautiful.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

It smells really good of vanilla and lemon peel! I immediately turned the countertop on a kitchen rack and peeled off the baking paper on the back. The cake needs ventilation while it cools slowly. The top is fluffy, fragrant and porous (it has holes).

The top for the cake rolled with honey is left until it cools completely (it can be overnight).


For the sheets: beat the eggs with the sugar, then add the rest of the ingredients.

The dough obtained (it does not have to stick to the hands) is divided into 3 or 4 (depending on the size of the tray, I used the one from the stove so I made 3 sheets).

Spread a sheet using flour on the work table and on the rolling pin, then transfer it with the rolling pin on a greased tray lined with flour (bake the sheets on the bottom of the tray). Grease and wallpaper the tray once on the first sheet after that it is no longer necessary (keep it wallpapered).

Bake at 180 degrees for about 8-10 minutes, until golden on top.

beat whipped cream with sugar and vanilla

Then add the roasted and ground walnuts

Then put the cream between the sheets

On top of the last one we put an aluminum foil, a shredder and we place a weight, we put everything in the fridge, we cut it the next day or later - if you resist :).

The cake recipe with walnut and honey leaves was proposed by Alis on the culinary forum.

Serve the cake with walnut and honey leaves the next day, it is more tender because the leaves soften.


Fasting cake with carrot - recipe

Chopped hazelnuts, almonds or cashews can be used instead of walnut kernels.

Dough ingredient:

• 250 g of carrots
• 250 g of sugar
• flour
• 1 pinch of salt

Filling ingredients:

• 1 jar of jam
• 1 cup ground walnuts

How to make carrot cake

Peel a squash, grate it and squeeze the juice. Put in a bowl and add sugar and salt. Rub well with your hands, then incorporate the flour as much as it contains.

Mix with a wooden spoon. You need to get a thicker composition than the sponge cake composition.

Pour the dough into a square or rectangular tray, not very large. Level nicely with the back of the spoon. Add a generous layer of jam on top. Spread it well with a spatula or spatula.

Finally, sprinkle a layer of ground walnut kernels over the entire surface of the cake. If you want the carrot cake to have a crispier texture, you can cut the walnut kernel coarser with a knife.

Put the tray in the hot oven and let the cake bake for about 40 minutes.

Wait for it to cool, then you can slice it into squares.

Source: Lia Agache, Carrot Cake, Medicines & Monastery Recipes, Nr. 12, October 10 - December 10, 2016, Lumea Credinței Publishing House, Bucharest, p. 51

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


& # 8211 1 egg and a yolk to grease on top
& # 8211 5 tablespoons honey
& # 8211 250 g ground nuts
& # 8211 350 g white flour
& # 8211 80 g melted and cooled butter
& # 8211 1 knife tip with salt
& # 8211 120 ml milk
& # 8211 1 teaspoon dry yeast
& # 8211 200 g sugar + 2 teaspoons sugar

The dry yeast is mixed with the two teaspoons of sugar and the warm milk and left in a warm place for 15 minutes. In a bowl put flour, egg, salt over which pour the yeast composition with milk. Mix with a wooden spoon and gradually add the melted and cooled butter. Knead by hand for about 10 minutes until the dough becomes homogeneous and non-sticky. Cover the dough with a towel and leave to rise for an hour. Meanwhile, mix the ground walnuts with 200 g of sugar and honey. Mix with a spoon and then with your fingers until the composition becomes like crumbs. The dough is divided into 6 equal parts. From each ball of dough will spread a sheet about 2 mm thick. You can use a rectangular or even round tray. I used a round cake tray 28 cm in diameter. The walnut filling is divided into 5 parts. Spread in the tray the first sheet over which is placed a part of the walnut filling then the second sheet and again the walnut filling and so on until we finish with the sixth sheet that we grease with egg yolk. Leave the cake for 15 minutes to rest then bake it at 180 degrees for 30-40 minutes. Remove from the oven and proportion only after it has cooled well.

Try this video recipe too


Cake with honey cream and nuts

Pac, I ticked another top cake that is made very quickly. Very interesting cream and very good, it conquered me from the first :). I liked the taste of walnut & # 8211 honey that is felt at the first bite. Everything is to make the cake the day before (at least) because the sheets have to soften overnight.

I don't want to praise it too much, it's up to you to try it and make it clear that it is delicious :).

  • 3 tablespoons honey
  • 3 tablespoons oil
  • 100g old
  • 15 tablespoons milk
  • 1 teaspoon baking soda
  • 400g flour
  • 1/2 l of milk
  • 4 tablespoons starch
  • 4 tablespoons flour
  • 250g butter (I used 82% fat)
  • 3 tablespoons honey
  • 200g slightly fried walnuts and then ground (you can replace with peanuts)

1. For the sheets, mix all the ingredients (we put the baking soda in the flour) and quickly knead a tender dough. I used 350 g of flour for the dough and 50 g for spreading the sheets.

Then we spread and bake 3 sheets of size 25 & # 21530 at 180g C for 5 minutes. Be careful not to brown too much.

2. For the cream, put the starch and flour in a saucepan, add the milk gradually and mix gently until smooth. Put everything on low heat and stir constantly until it thickens like a pudding. The cream should fall like a ribbon on the phone (see photo).

Let it cool well, transfer to a bowl and gradually add the butter, stirring constantly.

When we have finished incorporating the butter, add the honey, mix and then the ground walnuts.

3. Before filling the sheets, we syrup them a little with water mixed with a little rum essence. Do not add much syrup just to grease them a little.

Assemble the cake sheet, cream, foil, cream, foil, cream (leave less to put on top) and sprinkle with ground walnuts.

Put the cake in the cold overnight and then cut it.

It is soft, creamy and as I wrote above with a pronounced taste of honey and walnut. My spade devoured it (I made it from Flowers).

And the recipe tried by the readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.



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