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Cherry cake

Cherry cake


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Hmm ... so fine, so fluffy, so good ... :)

  • 4 eggs
  • 11 tablespoons sugar
  • 11 tablespoons oil
  • 11 tablespoons milk
  • 11 tablespoons flour
  • 1 baking powder
  • 1 small bowl of cherries (without seeds)

Servings: 30

Preparation time: less than 60 minutes

RECIPE PREPARATION Cherry cake:

Take a bowl in which you put 4 yolks, then gradually add sugar, oil (gradually), milk (gradually), flour and baking powder.

Chew well!

Immediately beat the 4 hard foam egg whites and then incorporate them into the above composition, stirring slowly from top to bottom.

Place the obtained composition in a tray lined with baking paper, and place the cherries previously sprinkled with a little flour on top.

Bake at 180 ° C.

Good appetite!


Cherry cake

The idea of ​​this cake started from the desire to make a clafoutis, but I didn't want it to be as soft as the famous French pudding, nor as fluffy as a pandispan, nor too hard, not too so and not too beyond :)). You understand, don't you? I found the right combination!

* Recipe for babies older than one year

Ingredient:

  • approx. 500g cherries (without seeds)
  • 180g of whole grain flour
  • 250ml of milk
  • 3 eggs
  • 50g of melted butter
  • 3 tablespoons mascarpone
  • 3 tablespoons honey
  • vanilla
  • butter and breadcrumbs for the tray

Method of preparation:

  1. I lined a round tray (classic for cake) with butter and breadcrumbs.
  2. I washed and peeled the cherries. I placed them in the tray (they were the base of the cake).
  3. In a large bowl I mixed the mascarpone with honey. I added milk, eggs, melted butter and vanilla. I mixed until I obtained a homogeneous composition.
  4. I added the composition over the flour and I got a thicker dough than the one for the pancakes.
  5. I poured the dough over the cherries.
  6. I put the cake in the preheated oven at 160 degrees Celsius for about 45 minutes. When he passed the toothpick test, he was ready :)! I let it cool and turned it over on a plate.

It was wonderful in taste! I will work on the appearance in the future because some of the cherries stuck to my tray. Next time I will put a layer of dough, one of cherries and the rest of the dough on top.

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4 Comments on Cherry cake

It looks great! What can I replace eggs with?

I really don't know what to tell you.

Can I use rye flour?

It should be ok with rye flour as well.

Leave an answer Cancel reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

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If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]ahiriscau.ro.

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


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


Ricotta and cherry cake

Of course summer is about ice cream and cool desserts! But summer is also about delicious fruit. From time to time, no matter how hot it is outside, I feel the need for a baked cake, fresh out of the oven. A fragrant and fluffy cake with fruit. A cake that goes perfectly with a globe of cold ice cream. A cake exactly as it is Ricotta and cherry cake!

In Lidl stores it is #SaptamanaItaliana so I thought Ricotta and cherry cake it is perfect, being a recipe of Italian origin, collected by my mother on her trips to Italy and Switzerland. Ricotta and cherry cake sau Ricotta and cherry pie. It is a cake that is very easy to prepare, all you need is a bowl and a mixer. Or a bowl, a target and some muscles


Ricotta and cherry cake

Of course summer is about ice cream and cool desserts! But summer is also about delicious fruit. From time to time, no matter how hot it is outside, I feel the need for a baked cake, fresh out of the oven. A fragrant and fluffy cake with fruit. A cake that goes perfectly with a globe of cold ice cream. A cake exactly as it is Ricotta and cherry cake!

In Lidl stores it is #SaptamanaItaliana so I thought Ricotta and cherry cake it is perfect, being a recipe of Italian origin, collected by my mother on her trips to Italy and Switzerland. Ricotta and cherry cake sau Ricotta and cherry pie. It is a cake that is very easy to prepare, all you need is a bowl and a mixer. Or a bowl, a target and some muscles


Cake with cottage cheese and cherries

Mom's file sends us a delicious recipe cake with cottage cheese and cherries. It is easy to prepare and contains little sugar, so it is perfect for moms who need a quick and easy dessert.
For cake with cottage cheese and cherries we need some simple ingredients and it's perfect for the whole family!

If you need a quick dessert, try it too cake with cottage cheese and cherries.


Cherry cake

An easy-to-make, fluffy, fragrant cake, which Danutu & # 8217 and I ate without blinking :)))
We both ate half in just a few minutes.
It prepares very quickly. You have to have more patience when baking and cooling (although..I didn't have the patience to cool either :))))

ingredients
cherry cake
3 eggs (husband)
150 gr sugar
150 gr flour + a spoon
1/2 bottle of vanilla essence
a pinch of salt
50 gr butter
400-500 gr cherries.

How to prepare the cake with cherries

Melt the butter over low heat. Allow to cool.
Separate the egg whites from the yolks.
Whisk the egg whites until stiff in the bowl, then gradually add the sugar and beat until it melts (you can use the mixer).
Add the yolks, one by one, the vanilla essence and then the sifted flour.
At the end, add the butter, stirring lightly.

Remove the pips from the cherries. Powder them with the remaining tablespoon of flour and mix lightly.

Turn the oven to 175 degrees.

Grease a pan with butter (mine is 24 cm in diameter), sprinkle with sugar or breadcrumbs and pour the dough with eggs.
Place the cherries on top, on the entire surface of the cake.

Set the oven on low heat (150-160 degrees) and bake the cake for 35-40 minutes (it should get a nice color on top and when you put a toothpick on the counter to remove it clean).

Serve it with whipped cream, you can make meringue and put it for another 5 minutes on high heat (200 degrees) or leave it simple, with a little powdered sugar, as I left it. :)

This month, the Sweet Romania Challenge was very inspired, so: Antonina, are you still hosting me in a corner of your house?


Cherry cake

An easy-to-make, fluffy, fragrant cake, which Danutu & # 8217 and I ate without blinking :)))
We both ate half in just a few minutes.
It prepares very quickly. You have to have more patience when baking and cooling (although..I didn't have the patience to cool either :))))

ingredients
cherry cake
3 eggs (husband)
150 gr sugar
150 gr flour + a spoon
1/2 bottle of vanilla essence
a pinch of salt
50 gr butter
400-500 gr cherries.

How to prepare the cake with cherries

Melt the butter over low heat. Allow to cool.
Separate the egg whites from the yolks.
Whisk the egg whites until stiff in the bowl, then gradually add the sugar and beat until it melts (you can use the mixer).
Add the yolks, one by one, the vanilla essence and then the sifted flour.
At the end, add the butter, stirring lightly.

Remove the pips from the cherries. Powder them with the remaining tablespoon of flour and mix lightly.

Turn the oven to 175 degrees.

Grease a pan with butter (mine is 24 cm in diameter), sprinkle with sugar or breadcrumbs and pour the dough with eggs.
Place the cherries on top, on the entire surface of the cake.

Set the oven on low heat (150-160 degrees) and bake the cake for 35-40 minutes (it should get a nice color on top and when you put a toothpick on the counter to remove it clean).

Serve it with whipped cream, you can make meringue and put it for another 5 minutes on high heat (200 degrees) or leave it simple, with a little powdered sugar, as I left it. :)

This month, the Sweet Romania Challenge was very inspired, so: Antonina, are you still hosting me in a corner of your house?


Cherry cake

An easy-to-make, fluffy, fragrant cake, which Danutu & # 8217 and I ate without blinking :)))
We both ate half in just a few minutes.
It prepares very quickly. You have to have more patience when baking and cooling (although..I didn't have the patience to cool either :))))

ingredients
cherry cake
3 eggs (husband)
150 gr sugar
150 gr flour + a spoon
1/2 bottle of vanilla essence
a pinch of salt
50 gr butter
400-500 gr cherries.

How to prepare the cake with cherries

Melt the butter over low heat. Allow to cool.
Separate the egg whites from the yolks.
Whisk the egg whites until stiff in the bowl, then gradually add the sugar and beat until it melts (you can use the mixer).
Add the yolks, one by one, the vanilla essence and then the sifted flour.
At the end, add the butter, stirring lightly.

Remove the pips from the cherries. Powder them with the remaining tablespoon of flour and mix lightly.

Turn the oven to 175 degrees.

Grease a pan with butter (mine is 24 cm in diameter), sprinkle with sugar or breadcrumbs and pour the dough with eggs.
Place the cherries on top, on the entire surface of the cake.

Set the oven on low heat (150-160 degrees) and bake the cake for 35-40 minutes (it should get a nice color on top and when you put a toothpick on the counter to remove it clean).

Serve it with whipped cream, you can make meringue and put it for another 5 minutes on high heat (200 degrees) or leave it simple, with a little powdered sugar, as I left it. :)

This month, the Sweet Romania Challenge was very inspired, so: Antonina, are you still hosting me in a corner of your house?


Cherry cake

An easy-to-make, fluffy, fragrant cake, which Danutu & # 8217 and I ate without blinking :)))
We both ate half in just a few minutes.
It prepares very quickly. You have to have more patience when baking and cooling (although..I didn't have the patience to cool either :))))

ingredients
cherry cake
3 eggs (husband)
150 gr sugar
150 gr flour + a spoon
1/2 bottle of vanilla essence
a pinch of salt
50 gr butter
400-500 gr cherries.

How to prepare the cake with cherries

Melt the butter over low heat. Allow to cool.
Separate the egg whites from the yolks.
Whisk the egg whites until stiff in the bowl, then gradually add the sugar and beat until it melts (you can use the mixer).
Add the yolks, one by one, the vanilla essence and then the sifted flour.
At the end, add the butter, stirring lightly.

Remove the pips from the cherries. Powder them with the remaining tablespoon of flour and mix lightly.

Turn the oven to 175 degrees.

Grease a pan with butter (mine is 24 cm in diameter), sprinkle with sugar or breadcrumbs and pour the dough with eggs.
Place the cherries on top, on the entire surface of the cake.

Set the oven on low heat (150-160 degrees) and bake the cake for 35-40 minutes (it should get a nice color on top and when you put a toothpick on the counter to remove it clean).

Serve it with whipped cream, you can make meringue and put it for another 5 minutes on high heat (200 degrees) or leave it simple, with a little powdered sugar, as I left it. :)

This month the Sweet Romania Challenge was very inspired, so: Antonina, are you still hosting me in a corner of your house?


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



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