We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Whisk the egg whites with a pinch of salt until they harden.
Gradually add the sugar and continue mixing until it hardens.
Add the vanilla sugar and gradually the oil and mix well.
Add flour mixed with baking powder and mix with a spatula until smooth.
One third of the composition is placed in a bowl and mixed with cocoa with a spatula until smooth.
Guguluf form is greased with butter and covered with flour.
The shit is cut into pieces and rolled in powdered sugar so that it does not stick.
In the shape of a guguluf, put half of the white composition and sprinkle the pieces of shit.
Pour the composition with cocoa and sprinkle with dehydrated fruit mixture.
The shit and dehydrated fruits are put according to everyone's taste, more or less.
Pour the remaining white composition on top and level.
I made the composition from many egg whites and I also made some muffins, following the same steps.
Put it in the preheated oven at 180 degrees for 30-40 minutes until it is done and browned a little on top.
The toothpick test is done.
Leave to cool for 10-15 minutes, remove from the pan and allow to cool completely.
It can be decorated as desired with various glazes, whipped cream, shower ....
I sprinkled a little powdered sugar.
Cut and serve!
Mini guguluf and muffins with peaches and blueberries
From the category of summer delicacies with fruit, a simple recipe of Mini guguluf and muffins with peaches and blueberries.
They are so cute, so small and good-looking, we can delight our loved ones with them! We can also prepare them quickly when guests are announced.
From the same category, I also recommend:
Viennese cake with nuts, hazelnuts and candied, dehydrated fruits & # 8211 Christmas guguluf
Viennese cake with nuts, hazelnuts and candied fruit, dehydrated & # 8211 Christmas guguluf. Wiener Früchtekuchen, Bishop's Bread or cake with dried fruit, nuts, shit, chocolate. How to make a fluffy cake with lots of dehydrated fruit? Christmas and New Year recipes. Cake recipes.
Every year I make this delicious Viennese Christmas cake (festive cake) because it is simply great good! A cake full of candied fruit pieces (cherries, orange peel and lemon) and dehydrated (figs, dates, raisins, cranberries, apricots, etc.) but also nuts, hazelnuts, almonds, shit and cubes of dark chocolate and with milk. Dreamlike!
This Viennese Christmas cake or guguluf with dried fruit (Wiener Früchtekuchen) or Bishop's Bread has very little dough and it does not contain baking powder. The growth agent is represented by the air accumulated in the beaten egg whites but also by the rum in which the raisins are soaked (we are talking about real rum like Jamaica or Stroh, not the essence). The dough is flavored with vanilla, cinnamon and cloves which are exactly the typical Christmas flavors.
See what a section looks like with this wonderful Christmas cake! The dough is almost non-existent, it only acts as a binder for the rich filling.
Traditionally this cake is baked in a circular guglhupf shape (Guglhupf) but it is no problem if you bake it in classic cake shapes. In Vienna I often ate this Früchtekuchen in the Christmas market (Christkindlmarkt) & # 8211 see video at the end of the recipe. There it is served with Glühwein & # 8211 mulled wine and flavored with cinnamon, cloves, oranges, etc. We make this recipe at home, since the great-grandmother's reading.
This festive cake with many dried fruits and nuts is also made in Germany, Great Britain, France, Hungary but also in Transylvania. It's also called The Bishop's bread translated as such from German (Bischof’s Brot), in French (Bishop’s Bread - it is made with honey, cloves, cinnamon and resembles gingerbread) or in Hungarian ( Püspökkenyér ).
We also have a recipe for Bishop's Bread prepared only with egg whites (see here). This is done in our family. It is very practical because for the holidays there are always many egg whites from cakes, mayonnaise, creams.
I give you the ingredients for a baked Viennese cake in: a guguluf shape 22-24 cm in diameter and 8-10 cm high or in a normal cake form (30 x 10 cm) or in 2 small cake shapes (a 20 x 7 cm each) or in a small guguluf shape (16 cm in diameter) + a small cake shape (20 x 7).
It is a cake with a lot of fruit, very delicious and cool!
The top is made of meringue with coconut, and the cream is similar to diplomat, or vanilla cream.
For this cake we had collected 6 egg whites, which were left over from mayonnaise and cookies.
- For the countertop:
- 10 egg whites
- 10 tablespoons sugar
- 5 tablespoons flour
- 100 gr coconut
- 1 pinch of salt
- 1 teaspoon lemon juice
- compote cherries (370 gr jar)
- For the cream:
- 4 yolks
- 4 tablespoons sugar
- 1 pinch of salt
- 1 l milk
- 10 tablespoons flour
- 250 gr mascarpone
- 200 ml liquid cream
- 2 clementines
- 1 pineapple compote (350 gr)
- For decoration:
- 150 gr dark chocolate
- 200 ml liquid cream
- 2 clementines
[preparation title = & # 8221Preparation & # 8221]
If you prefer sweeter cakes, add 1-2 tablespoons of sugar to the cream, or use sweet cream.
If the egg whites do not mix well, to form that strong meringue that I mentioned on the countertop, for the success of the countertop, you can add a baking powder bag.
Check with egg whites, apples, raisins and rum,
It is a fine cake with butter, walnuts, hazelnuts, candied orange peels, raisins, chocolate, etc. A useful recipe especially when we have egg whites left in the fridge. Making the radautean curve, I had the 4 egg whites left and I kept thinking what to do with them. Marbled cake with cocoa, very easy recipe. The best version of the cake is the one with the beaten egg whites.
Rating: 3.7 & # 8211 13 reviews & # 8211 1 hour 30 min. Check with wholemeal flour, rye and bananas & # 8211 LaLena. Preparation: Separate the yolks from the egg whites. I told him the Christmas recipe, but this fluffy egg white cake can become. Easter with cheese and cake dough & # 8211 VIDEO recipe & # 8211 LaLena. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets. We plan to put another recipe on the site today, but this cake was so praised and it was. No drop of yolk should fall into the whites.
Yolks contain fat and egg whites do not beat. RECIPE CHECK PUFOS: Simple and tasty & # 8211 Vocea. How to prepare the best simple CHEC - How to make the most delicious CHEC - Separate the eggs first, then beat the egg whites well.
Preparation Fluffy egg white check:
Put the egg whites in a large bowl and beat with a pinch of salt. Add the sugar and continue beating until the foam becomes consistent, glossy and "spikes" when you remove the blades from the mixer. Pour the melted butter and mix well, stirring gently. Flour mixed with baking powder and ground walnuts and the rest of the ingredients are put over the egg whites and incorporated with a spatula, with light movements, from bottom to top.
- with the ingredients for the cake you can play to your liking: you can also add hazelnuts or put them instead of walnuts or almonds you can add cranberries or put them instead of raisins you can add dried apricots or put them instead of goji & # 8230
- I really like orange peel, but you can replace it with lemon peel
The composition for the fluffy egg white cake is put in a large guguluf shape (27 cm in diameter) greased with oil and lined with flour. Bake on medium heat (or 160 degrees electric oven with ventilation) for about 40 minutes, until lightly browned and pass the toothpick test.
Remove to a grill and leave to cool. Slice after cooling very well. Before serving, powder with vanilla powdered sugar.
RECIPE IN PICTURES
You can find more egg white cake recipes HERE
For more recommendations, I am waiting for you on the Facebook page HERE
FANTASY GUGULF WITH WALNUT AND COCOA
Guguluf fantasy it is a delicious and fluffy cake presented as a wreath and decorated according to the season. Now I have chosen a spring decor because I want to welcome the Easter Holidays with the best and most beautiful cake.
I also prepared one last week guguluf with poppy seeds and vanilla cream, beautiful and mega delicious, who was the star of the Catholic Easter meal. We celebrate twice, because my mother is Orthodox, so & # 8220iepurasul & # 8221 comes twice. We try to put different dishes on the table, but essentially the same, so that the meals are delicious and we enjoy the holiday properly.
I really like these holidays. Maybe because I'm in my favorite season, when all nature comes back to life, and I fill my house with flowers that bring freshness and beautiful smell. For this reason, I also choose to decorate cakes with natural, edible flowers.
I have said it before and I repeat it: in the decoration of the dishes only edible plants and flowers are used. In families with small children, this is very important, because we all know that they are served primarily with the decor, with what is more visually pleasing.
I was glad that I found my idea of decor in the slogan chosen by Dr. Oetker for this spring's campaign, and about this fancy guguluf that brings spring with him in the presentation, flavors and colors, we can clearly say that & # 8220with a cake you can make spring!”
What could be more beautiful than to enjoy this beautiful season with a fluffy cake, like a fantasy, which is part of a painting? The hood can be filled with a bouquet of flowers (I would put pansies or lilac flowers), but you can put painted eggs or chocolate eggs in the middle. She will sit at the table, next to Easter or other cakes, but she will surely attract all eyes, becoming the star of these holidays.
In addition, this cake is very easy to make. The dough does not require a long time of preparation, kneading, it just needs to be tossed on the table (it is the moment when you can hit something on the table as hard as you can, without looking upset).
The gooseberry, like the babka, has this special, round shape, which contributes to the special appearance. I chose to use for this guguluf Dr. Oetker dry yeast that does not need to be dissolved beforehand, flavor given by Dr. Oetker orange essence, and in the walnut filling I put powdered sugar with vanilla flavor Dr. Oetker, cocoa Dr. Oetker and a little cinnamon. If you buy during this period Dr. Oetker products with promotional packaging and enter the code through SMS in 1816 or on oetker.ro you have the chance to win electric scooters or other weekly prizes, but also the grand prize: a Volkswagen Beetle.
Guguluf fantasy is delicious, fluffy and very beautiful. I thought it would be something else. A new presentation for a new recipe. The way I prepared and arranged this cake was a fantasy that obsessed me for some time. Do you know those cakes with rolls that form the outer decoration of the cake? I wanted a cake that looked like those cakes. And, here that my fantasy took shape and I made the most beautiful guguluf.
If you want to try other recipes prepared by me over time, in the form of crowns, from cake dough, you can choose between crown of balls with cinnamon, crown with poppy, crown with shit and candied fruit or crown with hazelnuts forest and caramel sauce.
You can find them all, but also many other cake and Easter recipes for Easter, in this link.
Now I let you see what ingredients you need and how to prepare guguluf with walnuts and cocoa.
For the dough
6 g dry yeast Dr. Oetker
1/2 teaspoon orange Dr. Oetker
For the filling:
4 tablespoons vanilla flavored powdered sugar DR. Oetker
100 g walnuts (80 g finely ground walnuts + 20 g chopped walnuts with a knife)
For vessel wallpaper:
80-100 g dark chocolate / milk chocolate
I put my ingredients at hand and left them for an hour at room temperature.
I chose to use some ingredients from this spring's campaign organized by Dr. Oetker.
I put the flour in a bowl and mixed it with the dry yeast.
I poured the slightly warmed milk over the flour. In a bowl I mixed the yolks with a knife tip salt and sugar until it dissolved and I got a fluffy cream.
I put the yolks over the flour, I mixed a little, then I incorporated the melted and cooled butter at room temperature.
We start to knead the dough. It will be soft and sticky, but that shouldn't be a problem. At this point I started slamming it into the bowl until it changed texture and didn't stick to my hands at all.
It's a & # 8220maculous & # 8221 change and it seems hard to understand, but it all has to do with the release of gluten from wheat. I glued a food foil directly to the dough (so as not to make pojghita, then I put a towel over the bowl.
I moved the bowl to a warm place (I left it in the oven that was very, very little heated after a cake tray) and left it until it doubled in volume.
Shortly before processing the raised dough, I mixed the egg whites with vanilla-flavored powdered sugar until they became white, creamy and almost hard, like meringue. I put walnuts and cocoa on them and mixed until the composition was homogeneous.
I divided the dough raised as follows: 650 g to be spread and filled with nut and cocoa cream and 250 g I left it simple, but I rolled it like a string.
I spread the dough with a heavier weight on a length of and a width of about 25 cm. I spread the filling and cut slices (2 heads + 21 slices)
I greased the guguluf shape with oil and flour, and I covered the cone with baking paper. I also put a few patches of baking paper on the bottom of the form, so as not to let the filling stick to the shape and come out harder or even break.
I also put 9 rolls of dough on the edge, leaving a little space between them. Between these and the cone of the shape I arranged the string of simple dough, and over it I put the remaining 6 slices.
From the 2 ends I made small balls that I put over the gaps between the slices placed vertically. I baked the fancy hood with walnuts and cocoa for 45 minutes in the preheated oven at 180 ° C.
I let it cool for the first 15 minutes in the form, then I let the form on the table from a height of 10 cm. In this way it detached itself in proportion of 90%.
A single vertical slice stuck a little harder, but I easily detached it with a plastic knife and I didn't spoil its appearance.
I melted the chocolate in a bain marie, I glazed the upper part and I decorated the guguslug with lilac flowers and apple blossoms.
You can also use other flowers, such as pansies, violets, axes, acacia flowers, marigolds, dandelions, lavender, roses, raspberry flowers, shock, chamomile, basil or pumpkin flowers.
Here is a slice of my fantasy. Doesn't it look delicious? It is fluffy, fragrant and very cute.
Eggplant cake with walnuts and candied fruit
I made it in the wide tray, and I also put cherries in the sour cherry. Tasty taste, great days look. Tiramisu step by step & # 8211 the best recipe for home recipes. There are many recipes you can try, and below we tell you the one. Beat the egg whites, then add the sugar little by little and beat until you get a glossy foam. Sumegi cake, culinary recipe for fine cake with walnuts.
Add flour, baking powder. But you should know that this blackberry recipe was always worthwhile. The flour should dress evenly every piece of shit. Simple and easy to make recipe. Cozonac & # 8211 How to Make the Most Fluffy and Tasty Cozonaci. Even you can make your own cake recipe and, even if it will be a failure. Beat the egg whites well with a pinch of salt and sugar until they become foam. Ingredients for the walnut top: 4 egg whites, 150 gr of ground walnuts, 50 gr. In a tall bowl, mix the egg whites with a pinch of salt until smooth.
It is ready very quickly, it does not contain raw egg whites, and the taste is just right.
Lemon and cranberry cake recipe for fluffy guguluf with lemon
Check with lemon and cranberries recipe for fluffy guguluf with lemon. How to make a guguluf cake (kougloff, Guglhupf)? Fluffy check with icing, no baking powder, as we always do, vanilla and scented with lemon (or orange). Is a cake with fragile and tasty core, perfect with a cup of coffee or tea.
My new acquisition is a guguluf shape. I also had a gift made of Jena glass (not & # 8222yena & # 8221 which is counterfeit) but I wanted a non-stick one. What else could I inaugurate it with than a cake recipe? I have made this lemon cake many times. And Oana has done it a few times & # 8211 the one in the picture above is her version: glazed and decorated with candied cherries.
Instead of cranberries you can put raisins or other dehydrated fruits: apricots, dates, figs, candied lemon or orange peel (recipe here).
Another fluffy and nice guguluf is the one with oranges, walnuts and chocolate icing & # 8211 see the recipe here.