Apple sponge cake 🍏 🍰
Ingredients
3 medium apples (preferably red or green).
200 grams of medium gluten flour
1 tsp baking powder
150 g sugar
100 g room temperature butter
2 eggs
1 tsp vanilla extract
120 ml of milk
1 pinch of salt
Rock candy for decoration (optional)
Preparation
Step 1: Prepare apples
Peel and thinly slice the apples, reserving some for the sponge cake and cutting the rest into small pieces to mix into the batter.
Step 2: Prepare the cake tin and oven
Preheat oven to 180 °C (350 ° F).
Butter and lightly flour the cake tin, or line the bottom with baking paper.
Step 3: Prepare the dough
In a large bowl, combine the butter with the sugar and beat until smooth and creamy.
Add the eggs one by one, beating well after each addition. Add vanilla extract.
Sift in flour, baking powder, and a pinch of salt. Gradually add the flour mixture to the butter mixture, alternating with the milk, until well combined.
Add the chopped apple pieces to the batter and gently mix well.
Step 4: Bake
Pour the batter into the prepared pan.
Place the remaining apple slices on top of the batter to form a decorative pattern on top.
Bake for 35-40 minutes until smell free with a toothpick inserted into the center of the cake.
Step 5: Cool and Garnish
Allow the cake to cool in the tin for about 10 minutes before demolding.
Once cooled, sprinkle with rock sugar (optional) for garnish.
Preparation time
20 minutes prep time
Baking Time: 35-40 minutes
Serving size
For 8 people
Other Tips
Apple: You can use any type of apple, but it’s best to use Granny Smith or red apples for a balanced taste.
Taste: If you prefer a more moist cake, add a little plain yogurt to the mixture.
Decoration: You can add walnuts or sliced almonds to the top of the cake before baking to add crunch to the cake.
Perfect with coffee or tea, this fluffy apple sponge cake is perfect for any occasion! 🍏 🍰
Beetroot chocolate cake with chocolate glossy side
Ingredients
Cake
2 medium beets, cooked and mashed (about 1 cup).
1 ½ cup wheat flour
½ cup sugar-free cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ Cup Brown Sugar
2 large eggs
½ cup vegetable oil (coconut oil can also be used)
1 tsp vanilla extract
½ cup plant-based milk or drink (almonds, oats, etc)
Chocolate coating
100 g dark chocolate (preferably 70% cocoa content).
¼ cup heavy cream or coconut milk
Extra chocolate chips for decoration (optional)
Salt flakes for decoration (optional, but gives a unique feel)
Production instructions
Prepare the cake
Preheat oven to 180 °C (350 ° F) and grease a 22 cm (9 inch) round or rectangular cake tin.
In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, beat eggs and brown sugar until smooth and creamy.
Add the pureed beets, oil and vanilla extract. Mix well.
Gradually add dry ingredients (flour, cocoa powder, etc) and stir alternately with milk or plant beverage until the batter is well incorporated.
Pour the batter into the cake tin and bake for 40-45 minutes until clean by inserting a toothpick into the center of the cake.
Cool completely before frosting.
Prepare chocolate frosting
In a heatproof bowl, melt the chocolate and heavy cream (or coconut milk) in a double boiler or microwave at 30-second intervals, stirring at 30-second intervals until completely melted.
Mix well until cream is smooth and shiny.
Assembly and Decoration:
Once the cake has completely cooled, coat the surface with chocolate frosting and spread evenly with a spatula.
Garnish with extra chocolate shavings and sprinkle salt flakes if desired for added flavor and gourmet touches.
Allow the frosting to set for a few minutes.
Serve:
Serve until the frosting has cooled slightly. Perfect with tea or coffee, this cake can be enjoyed at a celebration or as a casual snack.
Preparation time: 15 minutes
Baking Time 45 minutes.
Together with the cooling time is 1 hour.
Serving Size:
This cake serves approximately 8 people.
Heat
Approximately 280 kcal per serving.
Homemade Caramel Crispy Noodles
Ingredients
Caramel sugar
150 g sugar
2 tablespoons water
Making a pie
4 large eggs
1 can of condensed milk (395 g)
1 can of evaporated milk (370 ml)
Half cup of sugar
1 tsp vanilla extract
1/2 cup whole milk
Manufacturing process
Prepare the caramel:
Add sugar and two tablespoons of water to a saucepan over medium heat.
Cook without stirring until the sugar is completely dissolved and golden brown. Be careful not to burn.
Pour the caramel into the mold you are ready to make the pie, making sure to cover the entire bottom of the mold. Once it has set, prepare the pie.
Prepare the pie
In a large bowl, beat eggs and sugar together until completely dissolved.
Add condensed milk, evaporated milk and whole milk. Mix well to make it a smooth mixture.
Add vanilla extract and mix well again.
Cooking:
Preheat oven to 180 °C.
Place the molds with the caramel in a large saucepan with hot water. This will help to bake evenly.
Cook for 45-60 minutes until the pie is firm but still slightly jiggling in the center.
Demolding after cooling:
Cool the pie at room temperature for about 30 minutes.
Then chill in the refrigerator for at least 2 hours until completely cool.
When demolding, use a knife across the edge of the flan and flip the mold onto the plate. The caramel will drip on top of the pie and add a delicious flavor to the pie.
Serve:
Serve chilled to enjoy a smooth mouthfeel and liquid caramel. The crispiness of the top will create an interesting contrast.
Cream, cheese and bacon bread 🧀 🥓
📝 Ingredients:
-250 g wheat flour
-15 g baking powder
-2 g of salt
-1 gram black pepper
-3 large eggs
-80 ml of milk
-80 ml olive oil
-100 g grated cheese (e.g. cheddar or gruyere)
-75 grams of chopped olives (green or black olives, choose one)
-75 g cooked and chopped bacon
-1 tablespoon chopped fresh parsley (optional)
🔔 Description:
Step 1: Preheat the oven.
-Preheat oven to 175 °C. Grease a 23 x 13 cm baking sheet, or line with parchment paper.
Step 2: Mix the dry ingredients
-Combine flour, baking powder, salt and black pepper in a large bowl.
Step 3: Mix the wet ingredients
-Beat the eggs in a separate bowl. Add the milk and olive oil and stir until well combined.
Step 4: Mix wet and dry ingredients
-Add wet ingredients to dry ingredients and stir until thoroughly combined. Do not overstir.
Step 5: Add the cheese, olives and bacon
-Stir in the shredded cheese, chopped olives and bacon. Parsley can also be added if using.
Step 6: Pour into mold
-Pour the batter into the prepared mold and smooth the surface with a spatula.
Step 7: Bake
-Bake in the preheated oven for 45-50 minutes, or until removed clean by inserting a toothpick into the center of the bread.
Step 8: Cool and serve
-Cool the bread in the oven for about 10 minutes, then move to a grid rack to cool completely before slicing.
Preparation Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes | Portions: 8
[Warm Tips]
When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.
Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Accurate measurement: If the recipe calls for precision, it is recommended to use an electronic scale for direct weighing rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may be slightly different.
