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A black woman with a special aroma!
Litchi is a fruit with the aroma of strawberries, roses and geraniums alike, and the aroma varies depending on the degree of maturity. Dried, the fruits taste like raisins.
- eggs 10 pieces,
- 30 tablespoons caster sugar,
- margarine 250 g.,
- 30 tablespoons milk,
- white wheat flour as it contains (to obtain a flowing dough),
- cocoa powder 50 g.,
- iodized salt 1 powder,
- vanilla sugar 1 sachet,
- baking powder 1 sachet,
- lemon peel,
- lychee fruit from compote
Preparation time: less than 60 minutes
RECIPE PREPARATION Blackberry with lychee fruit:
Beat eggs vigorously, a pinch of salt, sugar, vanilla sugar, milk, melted margarine and lemon peel. Flour, sift together with cocoa and baking powder. Combine the two compositions until smooth. Pour the dough into a tray lined with parchment paper. Sprinkle the lychee fruits over the cake. Bake in the preheated oven for approx. 45 minutes on the right heat. Sprinkle the cake with powdered sugar after it has cooled.
Blackberry with zucchini
With this recipe I participated in the Campaign "Tasty Autumn Stories #farazahar" organized by NoSugarShop.
A soft, intensely cocoa-free, dairy-free cake. The softness and finesse of the cake is given by the zucchini, don't worry, it doesn't taste good at all. Find the ingredients needed for the recipe on the NoSugarShop.ro website.
For a shape of 20 x 20 cm (16 servings)
- 3 eggs
- 170 g grated and squeezed zucchini (from a 300 g zucchini)
- 100 g erythritol
- 50 g coconut oil
- 100 g of almond flour
- 30 g coconut flour
- 30 g cocoa
- 1 teaspoon baking powder
The zucchini is passed through a small grater and squeezed with liquid. Put in a bowl, add eggs, sweetener and flavors. Beat the composition with a whisk, add the oil, then incorporate the flours, baking powder and cocoa powder.
The dough obtained must be quite thick, but fall off the spoon. After about 5 minutes, it will thicken. If necessary, add a little more flour, but do not overdo it. Coconut flour is very hydrophilic, it is very easy to miss too much, and the dough becomes hard and crumbly.
The dough is poured into a tray (mine was 20 x 20 cm) on baking paper. Bake for about 1 hour on medium heat (170 degrees C). It must adhere to the entire surface, but remain soft and elastic to the touch.
Remove to a grill and portion after cooling. Optionally, it can be glazed or greased with cream, but even simple it is wonderfully good.
Store in a covered container. It can also be frozen.
TOTAL: 695 grams, 1856.2 calories, 67.9 protein, 180.4 fat, 26.9 carbohydrates, 24.6 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
Searched words "black"
Top: Rub the butter with the sugar, gradually add the egg yolks, vanilla essence, milk, a pinch of salt and cocoa.
Melt the chocolate with the butter over low heat. Turn off the heat, add all the sugar and mix. Leave to cool and when the composition is warm, add
I mixed all the ingredients with the mixer. I put the cake in the preheated oven for 45 minutes on medium heat. From 3 tablespoons
The raisins are put in a little water with rum essence and the baking powder is quenched with lemon juice or vinegar. Then mix the flour
Rub the yolks well with the 100 grams of butter and 250 grams of sugar. Add sifted cocoa, baking powder, then, one by one, linen
Melt the sugar, butter, milk and the 2 tablespoons of cocoa over low heat until they boil. From this composition, they put it
Mix eggs well with sugar, and then add oil, milk and jam. Stir gradually until everything is incorporated, and then add
the ingredients are for a smaller tray (I have a square tray about 25/25). if you make in the large stove tray, 5 eggs and the rest of the ingredients
Black with magic
I remember with nostalgia as a child, the mornings when my mother made us breakfast. We didn't know what müsli, cereal bars or other inventions meant, he made us bread with butter and magiun. On Sundays, because she had more free time, a very good black woman baked us! In memory of those times, I missed it and I combined Sunday black with magic. The result is beyond my expectations: a fluffy cake, not too sweet, which retains its texture for up to 5 days.
- 190 g butter (at room temperature)
- 190 g of powdered sugar (divided into 130 g and 60 g)
- 4 eggs
- 15 g of cocoa
- 1 sachet of baking powder
- 190 g of ground hazelnuts
- 115 g of flour
- 2 tablespoons milk
- a pinch of salt, powdered cloves, cinnamon
- 1 teaspoon grated ginger
- 200 g of magic
Method of preparation
I chose a tray with a diameter of 22 centimeters and preheated the oven to 180 degrees. I separated the egg whites and egg yolks, and in a bowl I mixed the flour with the cocoa and the spices. I mixed the butter with the 130 g of sugar until it became creamy and light in color. I added the yolks one by one, mixing very much after each one, then I filled them with the dry ingredients and I mixed them, adding the milk as well. Separately, I beat the egg whites with the remaining 60 g of sugar.
I added them in the first composition in 3 steps mixing with light movements from bottom to top. I added half of the dough in a circle. I added the magiun (I mixed it a little to make it more fluid) and I stretched it with a spatula so that it remained an edge of 1 centimeter to the walls of the form.
I added the rest of the composition and leveled.
I put it in the oven for 50 minutes (starting with minute 40 I did the toothpick test). After 15 minutes I took it out of the pan and when it cooled completely I powdered it with fine sugar.
Ingredients cake with berries and lemon
- 4 large eggs (60 grams / piece)
- 200 grams of caster sugar
- 100 ml. oil
- 120 ml. lemon juice (from 2 lemons & # 8211 if you have less juice, add a few teaspoons of cold water, if more, keep aside for icing)
- grated peel, only the yellow part on the surface, from 2 lemons
- 200 grams of fresh or frozen berries & # 8211 I only used blackberries, they can also be used in a mixture or only raspberries etc.
- 300 grams of flour
- 5 grams of baking powder (½ sachet)
- 6 grams of salt (1 generous powder)
- 2 tablespoons vanilla extract (or 1-2 sachets of vanilla sugar)
- 50-60 grams of flour for sprinkling fruit
lemon glaze (optional)
How to prepare cake with berries and lemon
For this berry cake, I used a shape with dimensions of 26 * 11 * 8 cm, which I lined with baking paper greased with solid butter. It is not necessary to grease the baking paper with butter, but it gives a better taste to the fine crust of the cake. As well, the form can be greased with a and wallpaper with flour.
After preparing the form, turn on the oven and set it at 180 ° C.
Preparing the composition for the cake
1. Separate the eggs, collecting the egg yolks separately. Add ½ of caster sugar, grated lemon peel and vanilla over the yolks. We mix with the mixer at high speed until they increase a lot in volume and the composition opens well in color. Add the oil in a thin thread, mixing with the mixer at low-medium speed, until the oil is completely incorporated.
2. Gradually add the lemon juice. Mix at low speed until smooth with the yolk composition, which will become much more fluid.
3. In a bowl, mix the flour well with the baking powder and add the dry ingredients over the yolk composition.
4. Incorporate the flour into the basic composition with the mixer, at minimum speed. We mix only strictly as necessary for the dry ingredients to be homogenized. By mixing too much, we will help the gluten to create a network, which will give an elastic consistency, of bread, to our product, and we, let us remember, make a cake with berries.
5. Immediately, whisk the egg whites with the salt. When the foam forms, add the remaining sugar gradually and beat until it dissolves. Add ¹⁄3 of the amount of egg white foam over the basic composition and mix briefly with the mixer.
6. Add the rest of the egg white foam and mix the two compositions with a flexible spatula, with gentle movements, raising the composition from the bottom of the bowl to the surface and rotating the bowl a little.
Preparation of berries
Having already prepared the composition for the cake, we must work as soon as possible with the berries, so as not to leave the egg white foam. As I have already said, my berries were blackberries, freshly picked from the unique and extremely prolific blackberry bush in our small garden.
And not only does it make them big, but it also makes them huge, this bush of ours!
Being so large, I cut the blackberries into 2-3 pieces, then I put them in a bowl and added over them 50-60 grams of flour. I shook the bowl until the blackberries were completely covered in flour.
Incorporation of berries in the composition of the cake
Add the berries coated in flour in the composition of the cake and incorporate them easily, with delicate movements. Be careful not to overturn the bowl of fruit over the cake composition, but sprinkle them with your hand, so as not to put the excess flour, which remains on the bottom of the bowl.
As soon as the blackberries have been incorporated, we pour the composition in the form of a cake prepared from the beginning.
Bake our berry cake in the preheated oven at 180 ° C, at an average height, for 30 minutes. Then reduce the temperature to 170 ° C and continue baking until a clean toothpick stuck in the middle of the cake comes out clean, with no traces of dough. For me, it took 1 hour of baking.
Carefully remove the cake from the form and place it on one side on a special grill for cooling cakes. Turn it on the opposite side after only 3-4 minutes, during which time we prepare the lemon glaze (optional).
Finishing and serving cake with berries and lemon
For the icing, simply mix the powdered sugar with a few tablespoons of lemon juice, added one at a time, until you get a thicker pancake batter composition. Place the cake in its natural position, on the cake rack, and under it put a tray or at least a foil, on which to flow the excess icing. While the cake is still hot, pour the icing with a spoon on top of the cake, smoothing it with the back of the spoon.
The icing will dry quickly, not containing much liquid and the cake will be warm. In the end, it will look like in the picture below. Obviously, it can be done without icing, in which case the cake is allowed to cool well and served, possibly powdered with a little powdered sugar.
Before cutting it, let this cake with berries and lemon cool well. It will not be easy, because in the house it will smell like heaven. As a remedy for devastating cravings, I recommend 1-2 glasses of plain water.
It goes for coffee but it also works, simply because it can't be more delicious.
- 2-3 apples and / or ground nuts
- 300 gr flour
- 300 gr sugar
- 4 eggs
- 1 sachet of cocoa
- 1 sachet of vanilla sugar
- 1 bottle of rum / vanilla essence
- 1 sachet of baking powder
- 1/2 packet of butter
I. Grate the apples with the peel
II. In a bowl, mix the apples together with the sugar, flour, eggs, cocoa, 1/2 vanilla essence of the necessary butter and vanilla sugar.
Blackish ingredient Black cake ingredient
III. Mix well until a homogeneous composition is obtained. Add the baking powder quenched with vinegar and you have the dough ready for the cake.
IV. Put baking paper in a tray and grease it with the remaining butter.
V. Pour the dough into the pan and place in the preheated oven until well cooked.
VI. Depending on the oven of each, check the cake with a toothpick to see if it has baked.
Wheat. Mix all ingredients well. Grease a pan with oil and then line with flour. Pour the composition into the pan and bake the blackberries in the oven (preheated) on the right heat for 25 minutes. Do not open the oven for the first 15 minutes because the countertop does not grow. Try a toothpick if the cake is baked. Stick the toothpick on the counter and if it comes out clean, it means that the blackberry is done. Remove from the oven and leave to cool.
Chocolate glaze. Put all the ingredients in a saucepan and cook for a few minutes until the composition thickens. It must have the consistency of a cream. The icing is then poured hot and spread with a spoon over the top taken out of the oven and cooled.
Try this video recipe too
Blackberry with zucchini and seasonal fruits
- Black woman with zucchini (Maria Matyiku) Black woman with pumpkin
Blackberry with grated zucchini is a much healthier option compared to the classic one: sugar is replaced with honey, butter is substituted with a smaller amount of coconut oil (about half) and grated zucchini, in addition to fiber, complements the intake of liquid needed to get a damp and fragile countertop. After baking, the zucchini is practically undetectable.
Coconut oil solidifies after cooling, giving the countertop a denser texture. Those who are not lovers of coconut can replace it with their favorite oil.
2 cups finely grated zucchini,
1 large egg or 2 small eggs,
8 tablespoons melted coconut oil at room temperature,
8 tablespoons honey,
1 sachet of vanilla or a tablespoon of vanilla extract,
4 tablespoons cocoa,
4 tablespoons chocolate or grated chocolate chips,
1 cup flour,
1 sachet of baking powder,
A pinch of salt,
Thin slices of favorite fruits (apple, pear, peach, plum, apricot, etc.) for garnish
The oven is preheated to 190 C (375 F).
To bake the cake, use a square tray with a side of 20 cm, which is lined with baking paper cut to the size of the tray or greased with oil and sprinkle a thin layer of flour.
If the zucchini is young, pass it through the small-mesh grater with the peel, until 2 cups of grated zucchini are obtained, without being pressed. If the zucchini has a hard skin, remove it before shaving. Place the grated zucchini in a sieve to drain the excess juice.
In a bowl of suitable size, mix the egg, oil, honey and vanilla until the composition is homogeneous.
Then add the grated zucchini and continue mixing.
Mix the dry ingredients: flour, baking powder, salt, cocoa and chocolate chips.
Add the dry ingredients and mix gently until the composition is homogeneous.
Pour the dough into the pre-prepared tray and level with a spatula or wooden spoon. Place the fruit slices on top, in rows of 4.
Place the tray in the oven and bake for 30-35 minutes, until the top comes off the edges of the tray slightly, and if it is pricked with a toothpick, it should come out clean.
Remove the pan from the oven and let the cake cool (about an hour).
The cake is cut into 16 pieces and can be served as such. Optionally, you can put powdered sugar powder or sprinkle with a thin layer of melted chocolate.
The top will not harden, even if the cake lasts for a few days. It's even tastier the next day (if it stays). We wish you good luck!
Black with cherries
Black with cherries - a seasonal recipe… of any season! It is a very easy recipe to adapt depending on the fruits we have at hand or we can omit the fruits altogether! But there is something very special in the combination of dark chocolate and cherries, you must try! And in the end, when the chocolate blackberry is ready, all that's left is a globe of vanilla or chocolate ice cream to make everything perfect!
Cherries are my favorite fruit since I can remember! When we were very young, my father worked at the former AGROCOOP and we enjoy seasonal fruit every year with… ruthless! The strawberry season wasn't even starting well, as the balcony was full of fragrant boxes. And in terms of cherries, because he knew that they were "my life", he took care to bring me every day. I think they were the most beautiful times of my life! And because my father existed then, but also because I still see the joy in his eyes seeing my joy. And the recipe for Black with cherries I remember my father's cherries but also one of his favorite desserts - Homemade chocolate (click on the title to access the recipe).
All the ingredients needed to prepare the recipe for Negresa with cherries are waiting for you in LIDL stores & # x1f5a4
Blackberry with cherries - everything you need to know about the recipe
- You can use cherries, sour cherries, fresh or from compote, pieces of pineapple, apricot, raspberry, blueberry, slices of peach or nectarine, plums, diced apples or pears, etc.
- It is very important not to bake the blackberry more than it should, because the middle must remain chocolatey.
- You can also prepare a blackberry cream with cherries: 50g soft butter, at room temperature, 250g Goldessa natural cream cheese (you can find it in LIDL stores) and 160g vanilla powdered sugar. Mix them all with the mixer at high speed for 7-8 minutes or until you have a fine cream, in which the sugar granules no longer feel. Let the cream cool until it hardens. Grease the cake with cream only after it has cooled completely.
- The blackberry with cherries keeps very well for 3-4 days in the refrigerator. Before serving, especially if you want to serve it with ice cream, you can heat it in the microwave for a few seconds.
- For baking we use an average tray, of 20 & # 21530 cm. Grease the butter tray and baking paper well, to make it easier to transfer the cake to the tray.
Ingredients for a 20x30 Negresa tray with cherries
- 3 eggs husband
- 200g brown sugar Belbake
- 150ml Vita D’Or sunflower oil
- the spoon free of Belbake rum
- 200g dark chocolate FinCarre
- 300g Belbake flour
- 30g (2 tablespoons) Belbake bitter cocoa
- a dust will be Castle
- a sachet of Belbake baking powder
- 300g cherries
Preheat the oven to 180 ° C static or 160 ° C with ventilation. We line a 20x30cm tray with butter and baking paper.
In a large bowl put eggs, sugar, oil, rum. Mix with the mixer at high speed for 7-8 minutes or until we have a foam.
Melt the chocolate in a steam bath. Add the chocolate over the egg mixture. I was doing very well.
Add flour, cocoa, baking powder and a pinch of salt. We homogenize everything. We will get a dense dough.
Pour the composition into the pan, level with a spatula. We put the washed cherries very well. You can remove the seeds or not, depending on your preferences.
Put the tray in the oven for 25-30 minutes or until it passes the top test. Don't forget that in the middle it must remain chocolatey!
Separate the egg whites from the yolks. Rub the yolks with the sugar then add the oil gradually. A "sweet" mayonnaise is formed. Then water is added, and the composition will become quite liquid, but don't be alarmed! After you put the water, beat the mixer for approx. 2 minutes. In a bowl, mix the flour with the cocoa and baking powder and add them to the yolks, little by little. It will now be a slightly swirling composition. Separately beat the egg whites until stiff and then mix with a spoon, from top to bottom (not with the mixer!), Until it becomes homogeneous. Grease a flat tray with butter, and pour, leveling nicely on top. Bake at 175-180 degrees C, approx. 30 minutes.
When the countertop is ready, allow it to cool.
Prepare the vanilla pudding with 5-6 tablespoons of sugar and let it cool well. Rub 1/2 cube Rama until it becomes creamy. Beat the cold pudding with the mixer and then mix with the margarine. The cream thus obtained is spread evenly over the cooled countertop. Slices of bananas will be placed on top, on the entire surface of the countertop.
Then prepare the icing: put chocolate and margarine in a bowl and melt in the microwave (or in a bain-marie) - it must be hot so that it can be spread over the entire surface of the countertop. To obtain a perfect icing, pour all the hot icing in the middle of the cake and then turn the tray in all directions until the icing flows everywhere.