A cake with a sour taste, only good for those who prefer this taste.
- 100 g butter,
- 3 eggs,
- 150 sugar,
- 200 g danone natural yogurt,
- 300 g flour,
- 1 sachet of baking powder,
- 2 vanilla sachets,
- 250 g apricots peeled and cut into pieces.
Preparation time: less than 60 minutes
RECIPE PREPARATION Summer star - Apricot cake:
Rub the butter with the sugar + vanilla, gradually add the eggs, yogurt, sifted flour + baking powder. Pour the composition obtained in the tray lined with baking paper (24x21.5 tray size, but you can use a tray with dimensions close to these dimensions), place on top the fruits passed through the flour, put the tray with the composition in the oven for 25-30 minutes at medium heat in preheated oven. When the cake is baked, take it out of the oven, leave it to cool, place it on a plate, dust it with powdered sugar mixed with vanilla.
It's a sour cake, you can give the apricots sugar, I preferred to use them like that.
Apricot and meringue cake! The tastiest summer recipe!
A delicious dessert with seasonal fruits: apricot cake and meringue. Towards autumn, apricots can be replaced with plums, the result being tasty.
- 1 kg of apricots
- 250 g flour
- 150 g butter
- 150 g sugar + 4-5 tablespoons of meringue
- 4 tablespoons almond flakes, unsalted hazelnuts or crushed walnuts
- 1 pack of baking powder
- 2 sachets of vanilla sugar, grated lemon peel or orange
Rub the butter kept at room temperature with the sugar until it melts.
Add one by one the 4 yolks, stirring constantly. The mixer can be used.
Then add the baking powder quenched in a little lemon juice and flour. The obtained dough is poured into a tray greased with butter and leveled with a wet spatula.
Place the pitted plums on top of the dough, drained, cut in half with the cauliflower down, sprinkle the almond flakes over them.
Mix the egg whites with the 4-5 tablespoons of sugar until they harden.
In order for the meringue to come out, the egg whites must be at room temperature. Spread meringue over plums, flat or in waves.
Put the tray in the hot oven and bake at about 150 degrees until the meringue turns a slightly golden color.
Searched words "apricot"
What is the first option for dessert on these hot days? As for me, it's definitely frozen.
Wash the apricots, remove the seeds and cut them into four. Put the apricots in a 15 liter pan. Put 1 kg of sugar over the apricots,
Healthy apricots, wash, remove the seeds, put in a pot the right size, add sugar and leave to cool (in the refrigerator).
In a bowl put the lard and sugar, mix well until it becomes like a cream. Add the egg and vinegar, mix and add the sifted flour
In a bowl, mix the oil and sugar until the latter melts. Add the stock broth, semolina and baking soda
mix whole eggs with a little fine salt, add sugar, mix everything well, incorporate yogurt, oil and flour mixed with powder
Well, today is Thursday in Sebeş, which means a big market! If you don't see yourself in the market, you don't exist. Some of the best in the country, men
1. Beat the butter / margarine with the sugar until soft. Add the semolina and cheese and knead by hand until smooth.
Mix flour, baking powder, cocoa and chocolate spoons in a bowl. In another bowl beat the whole egg with sugar, vanilla, oil and
The sweet milk, with 100 g of sugar, is boiled on the fire until it boils and poured hot over the flour in the dough bowl (mix
Dough: In a bowl, mix the flour with the salt. Put the butter in a food processor or mixer and mix on your own until it becomes creamy.
Budapest TV Cake Dobra old recipe
Budapest TV Cake Double old recipe. How to Make TV Cake? It is also known as Budapest Cake or Dobra Cake. A cake with cocoa leaves, vanilla cream with lemon, fluffy top and chocolate icing.
TV Cake made after old recipe from grandparents' notebooks. Those from Transylvania and Banat know it Budapest Cake, others of Black and white cake and Slivia Jurcovan presented it in her straight cookbook Double Cake. In Hungary this cake is called Vendégváró szelet (The cake that guests expect). Ladislau (aka Veve), dear friend and moderator in Urban Flavors Group on Facebook he prepared it the other day and offered us the recipe and some pictures. A classic, fine cake, with two tender sheets of cocoa (with sologar, salicar, salicale & # 8211 ie ammonia), simple vanilla cream or flavored with lemon peel, two thin layers of apricot jam and a fluffy top and vanilla. The TV cake is glazed with chocolate.
Although it seems complicated to know that the recipe is easy to prepare. The different components can be made in advance with 2-3 days and the cake can be mounted and glazed later. It is even recommended that the tender leaves with cocoa and ammonium be prepared 3-4 days before they have time to soften. The vanilla cream with butter can also be kept in the refrigerator for a few days and the fluffy top in the middle remains fragile due to the oil it contains.
Ammonium for cakes is sold in all food stores in 7 g sachets. Only 5 g (sheets) are put on this cake, so approx. 2/3 envelope.
Veve recently prepared this Budapest Dobra TV Cake and offered us the recipe and some pictures. We thank you!!
From the quantities below results a TV Cake of 30 x 25 cm.
Summer dessert, apricot cake and yogurt
It's summer and it's time to take advantage of the freshness of the fruit. You have a lot of important vitamins and nutrients to make your reserves for the whole year.
Once it's apricot season now, it's time to include these wonderful fruits in your daily diet, especially since they help you with countless health issues. We warmly recommend a healthy and delicious dessert for you and your family, an apricot and yogurt cake.
- 450 g flour
- 240 g sugar
- 4 eggs
- 120 ml oil
- 220 ml yogurt with apricots
- 1 sachet of baking powder
- 4-16 apricots (depending on size)
- 2 sachets of vanilla sugar
- 1 ampoule of rum essence
- a pinch of salt
- powdered sugar for powdering
Method of preparation:
Put the eggs to mix in a bowl over which we add, in the rain, sugar and salt powder. It is enough to mix everything for about 10 minutes, adding during this time the 2 sachets of vanilla sugar.
To the content obtained after mixing, gradually add the oil, the yeast (spoon by spoon) and finally the rum essence, continuing to mix all this time.
Sift the flour and mix it with the baking powder, then add it lightly and mix from the bottom up with a wooden spoon.
At the next stage, preheat the oven and in the meantime wash the apricots well. We remove the seeds and the peel from them, and then we cut them exactly in half.
To cook our apricot and yogurt cake, we will need a baking tray, standard size 30 & # 21522, which we line with a baking paper. Pour the dough from the bowl into the prepared tray, put the fruit on top with the inside up and put the tray in the already hot oven.
Bake the cake for 35 minutes at 180 degrees. At the end of this time, we can test with a toothpick if our cake is ready.
At the end, take the tray out of the oven and let it cool, then powder it with powdered sugar and slice it. Good appetite!
If you liked our recipe & # 8222 Apricot and Yogurt Cake & # 8221, leave us a comment below.
Beat eggs with sugar then add oil and flour. Homogenize and pour into the tray lined with baking paper.
Bake until lightly browned on the edges.
From 300 ml of water, apricots and the 4 tablespoons of sugar make a compote. Let it cool.
Place the countertop on a tray and place an adjustable rectangular shape around it. Syrup with about 100 ml of compote.
Beat the whipped cream until it becomes firm. Add the yogurt little by little and incorporate it.
Try this video recipe too
Serve the cake with apricots and cocoa
Ready apricot and cocoa cake! I let it cool for about an hour before cutting it. I decorated it with mint leaves.
The top is fluffy, the apricots are creamy and sour. Sugar mixed with cinnamon and mint leaves give a special flavor. Look how good it looks in the section!
It's worth a try apricot and cocoa cake recipe, especially now in the apricot season.
2 tops of 5 eggs, 5 tablespoons sugar, 5 tablespoons flour, 2 tablespoons flour, a pinch of salt, essence
Apricot cream: 500 g sour cream, 150 g cottage cheese, 75 g powdered sugar, a sachet of gelatin, a bowl of apricot puree from compote, 3 apricots not very ripe, chopped.
Cranberry cream: 500 g sour cream, 150 g cottage cheese, 75 g powdered sugar gelatin sachet, 5-6 tablespoons cranberry jam
1. Prepare tops in trays of the same size from 5 egg whites beaten with a pinch of salt, add 5 tablespoons of sugar, add the yolks rubbed with oil, essence and flour. Pour into trays and bake for 20 minutes. at the right fire.
2. Apricot cream is prepared by mixing sour cream with cottage cheese and sugar then add hydrated gelatin with 100 ml of cold water then melted (without boiling) in a sea bath and puree obtained by passing the apricots from the compote.
3. The preparation of the blueberry cream is prepared in the same way, adding at the end instead of the apricot puree, the blueberry jam.
4. Mount the cake in the tray in which I baked the tops. Place the first top, pour the apricot cream then sprinkle on the whole surface, evenly, the small pieces of apricot, come on top with the second top, press lightly by hand and pour over the blueberry cream. Let the cake cool for at least 2 hours then cut into square pieces.
Try this video recipe too
Cake with breadcrumbs and grapefruit
10 eggs (6 for countertop, 4 for grapefruit cream)
6 tablespoons sugar
6 tablespoons breadcrumbs
2 teaspoons rum
1 grapefruit and half a cup of fresh juice
half a cup of butter
¾ old cough
Method of preparation:
For the top, mix 6 egg yolks with 6 tablespoons of sugar and add the breadcrumbs sprinkled with rum and a little grapefruit juice, then add the beaten egg whites and incorporate. Place the whole mixture on a tray greased with butter and lined with flour and bake until crispy.
In a bain-marie, mix 4 eggs with the sugar until they melt. Add the grapefruit juice and the pureed fruit (Attention! No bitter sheath, only the core), then the pieces of butter. Stir continuously until you get a golden, creamy and fragrant paste.
Place the mixture on the counter and leave everything in the fridge for 3 hours. Garnish with grapefruit slices. Fruit cake which I proposed to you is interesting and even if you are not a big fan of fruit cakes you still have to try it!
Chocolate and apricot cake it is the perfect delight for the beginning of summer. It is easy to prepare and the taste is sensational.
It is a kind of blackberry with apricot glazed with chocolate, which turns into the best cake with chocolate and fruit, being aesthetic at the same time.
It is a sweet and sour cake, perfect during the summer. It's very, very easy and it ends faster than you think.
The chocolate and apricot cake is simple, with a fluffy, airy, slightly moist top, which will conquer anyone. I think this recipe is fabulous. You do it the first time and do it again the second day and the third day. That's because you're not tired.
You will want to take advantage of the ripe apricot season, their sweetness and fragrance.
This after you ate a few simple kg, because only now, in summer, they are tasty and I say this taking into account the fact that they are in the supermarket all year round, then you did nectar or apricot jam and, last but not least, apricot dumplings.
Of course, I would recommend other apricot cakes that those who tried them really appreciated: pandispan with apricots, white chocolate and almonds or marbled cake with apricots and coconut & # 8211 I am really proud of this is my invention (an inspiration for the moment) and I saw that many copied it & # 8230 It is proof that they liked it and wanted to carry on the recipe, even if they never said where they were inspired by.
Returning to the chocolate and apricot cake, I invite you to try it too and enjoy the delicacy and sensual taste of this cake.
Because I used chocolate as icing, I didn't want to use extravagant decorations. Just one mint leaf is enough. The chocolate and apricot cake is beautiful anyway.
I made the chocolate and apricot cake for the first time for my family. My neighbor Monica happened to come to me and I only had the corners of the cake. Harry had taken care to eat the most beautiful cubes.
I offered him the coffee I had and he liked it very much. The next day he gave me a bag of apricots as a gift, and I quickly turned some of them into two cakes. One for her, one for us. Ours ended just as quickly, and in the evening when unexpected guests came, we had nothing to offer but fresh fruit.
It's about as good. And I think you will come to the same conclusion with me when you try the chocolate and apricot cake.
Here is the list of ingredients and how to prepare the chocolate and apricot cake.
For the countertop:
50 g black cocoa powder
100 g Dr. Oetker fresh cream (or greasy and thick cream).
100 g dark chocolate chopped very small cubes
For the filling:
60 ml liquid cream (whipped cream)
1 tablespoon butter at room temperature
Melt the butter in the microwave or in a kettle, then let it cool. Mix in a bowl flour with a pinch of salt, sugar, vanilla sugar, baking powder, cinnamon and cocoa until the composition is homogeneous.
Mix eggs in another bowl until they double in volume, then put the rum and melted butter over them. Pour eggs with butter over the solid ingredients and mix with a spoon. We incorporate fresh creams.
Add the chopped chocolate and mix.
Pour the composition into a tray lined with baking paper. We cut the apricots in half, we take out the seeds, we put each half through the flour, then we arrange it over the dough in the tray.
Bake the cake at 180 ° C for about 30-45 minutes (until it passes the toothpick test). We take it out and let it cool on a grill.
Melt the milk chocolate in a bain-marie, remove from the heat and add the liquid cream (whipped cream). Mix well, then add the butter. Let the cream cool for 15-20 minutes, then mix it again and spread it over the cake.
Let the cake cool for about an hour, then we can cut it into cubes and serve.