Sponge cake 😋
Ingredients
4 eggs
2 cups sugar
3 cups wheat flour
1 cup milk
1/2 cup melted butter or oil
1 tablespoon baking powder
1 tsp vanilla extract
A pinch of salt
Preparation
1. Preheat oven to 180 °C (350 ° F). Grease and flour a donut-shaped cake tin.
2. Whisk the eggs and sugar in a large bowl until the mixture is bubbly and lightly colored. An electric mixer can be used.
3. Add the melted butter (or oil) and vanilla extract and stir well.
4. Sift the flour, baking powder and salt, then gradually add to the previous mixture, alternating with milk. Mix gently until an even dough forms.
5. Pour the mixture into a baking dish and bake in the oven for 40-50 minutes until poked out clean with a toothpick.
6. Cool in the mold for about 10 minutes before demolding and eating.
Cranberry and Orange Cookies 🍊 🍪
Ingredients
2 1 ⁄ 4 cups medium-gluten flour (319 g).
1 ⁄ 2 tsp salt
16 tablespoons softened unsalted butter (227 g)
3 ⁄ 4 cup caster sugar (149 g)
1 ⁄ 2 cup powdered sugar (57 g)
2 large egg yolks
2 teaspoons vanilla extract
1 ⁄ 2 cup dried cranberries, finely chopped
1 tablespoon chopped orange zest (taken from 2-3 oranges)
1 ⁄ 2 cup powdered sugar (optional)
Extra sprinkle of orange zest (optional).
Production instructions
1. Prepare the dough:
Take a medium bowl, add flour and single purpose salt and mix well.
In a stand mixer (or hand mixer) add softened butter, caster sugar, powdered sugar and orange zest and beat until light and fluffy, about 11 ⁄ 2 minutes.
Add the egg yolks and vanilla extract and beat until well combined.
Gradually add the flour mixture and stir until well combined.
Add the chopped dried cranberries.
2. Shape the dough:
Divide the dough in half and roll each into a round cake about 8 inches long and 13 ⁄ 4 inches in diameter.
Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or 3-4 days for later baking.
3. Preheat and slice:
Preheat oven to 325 ° F (165 °C) and line a baking sheet with parchment paper.
Once cooled, use a sharp serrated knife to cut the dough into 1 ⁄ 3-inch thick discs. Be gentle when cutting to avoid chopping.
Place the cookie sheets on the prepared baking sheet, about 1 inch apart.
4. Bake cookies:
Sprinkle the cookies with a little caster sugar for sweetness and crispiness.
Bake for 12-13 minutes depending on your desired texture:
For crunchy cookies, bake until the bottom edges begin to turn golden (about 13 minutes).
If you want to make the cookies softer, remove them when they are baked but not golden (about 12 minutes).
As soon as the cookies come out of the oven, they can be sprinkled with more sugar and freshly crushed orange zest for brightness and citrus aroma.
5. Cool and serve:
Allow the cookies to cool on the baking sheet for 3 minutes, then remove to a grid rack to cool. 🍊 🍪 ✨
Cold Lemon Cheesecake Without the Oven
Food ingredients
-1 pack (85 g) lemon jelly.
-1 cup boiling water 💧
-225 g of light cream cheese 🧀 1 cup caster sugar 🧀 1 cup caster sugar 🧀 1 cup lemon juice
-1 cup caster sugar
-1 cup whipped cream (heavy cream)
-1 cup biscuit crumbles (base) 🍪
-1/4 cup melted butter (for base)
-Juice of 2 lemons 🍋
Description:
1. In a bowl, dissolve lemon gelatin in 1 cup of boiling water. Stir well and cool to room temperature.
2. In a separate bowl, combine the light cream cheese with the caster sugar and lemon juice until smooth and creamy.
3. Add the dissolved gelatin to the cream cheese mixture and mix well.
4. In a bowl, combine the crumbs of cookies with the melted butter to form the base. Press the cookie mixture into the bottom of the cheesecake mold.
5. Pour the cream cheese mixture over the cookie base and smooth the surface. Place in the refrigerator for at least 4 hours until set.
6. Garnish with lemon slices before serving, if desired. 😋 🥧 Please 💯 ✅ 🍀 👩 🍳
No-bake strawberry split cake
Ingredients
-2 cups Graham’s cookie crumbs
-1/2 cup unsalted butter, melted
-16 oz cream cheese, softened
-1 cup rock sugar
-1 teaspoon vanilla extract
-1 cup chopped strawberries
-1 cup chopped pineapple, drained
-1 cup whipped cream or milk topping
-Fresh strawberries and pineapple chunks for garnishing
Description
1. In a mixing basin, add crushed cereal biscuit crumbs and melted butter. Press the mixture into the bottom of a 9 x 13 inch baking dish to form a crust.
2. In a separate bowl, beat the softened cream cheese until smooth.
3. Add rock sugar and vanilla extract to the cream cheese and stir until fully incorporated.
4. Pour the chopped strawberries and pineapple crumbles into the cream cheese mixture.
5. Spread the cream cheese mixture evenly over the crust.
6. Spread whipped cream or fresh milk topping on the cream cheese layer.
7. Place the pie in the refrigerator for at least 4 hours until set.
8. After cooling and setting, garnish with fresh strawberries and pineapple pieces.
9. Slice, refrigerate and eat-enjoy a refreshing no-bake strawberry shortcake!
Preparation time: 20 minutes | Cooldown: 4 hours | Total time: 4 hours 20 minutes | Serves 12-16 people
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