Butter cake
ingredient
1 pinch of salt
200 g sugar
250 g wheat flour
200 g butter (room temperature)
4 eggs (room temperature)
1 tsp baking powder (chemical yeast)
1 tsp vanilla extract (optional)
100 ml milk (room temperature)
Step-by-step instructions:
Prepare the oven and molds:
Preheat oven to 180 °C (350 ° F). Grease a rectangular mold about 22 x 12 cm and lightly flour to prevent the cake from sticking. Alternatively, cover the bottom of the tin with baking paper.
Cream the butter and sugar:
Place the butter in a large bowl and place it to room temperature. Using an electric mixer, whip the butter until smooth and creamy. Add the sugar and continue beating on medium-high speed until the mixture is light and fluffy, about 3 to 4 minutes.
Eggs are added one by one:
Beat the eggs and add them one by one. Mix well after each addition to ensure they combine correctly. Don’t worry if the mixture looks thick as the texture will become even when you add the flour in the next step.
Add flour and baking powder:
Sift the flour, baking powder, and a pinch of salt together into a separate bowl. Add half of the dry ingredients mixture to the butter and egg mixture and beat on low speed to avoid over-mixing and maintain the fluffy amount of the cake.
Add milk and vanilla:
Add milk and vanilla extract if you wish. Stir until the liquid ingredients are incorporated into the mixture.
Add the remaining flour:
Finally, add the remaining flour mixture. Mix on low speed until dough is smooth and lump-free. Avoid over-stirring to maintain the soft texture of the pancakes.
Roast:
Pour the dough into the previously prepared mold and smooth it out with a spatula to make it even. Place in the oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake is clean when pulled out.
Cool and demould:
Remove the pancakes from the oven and set them in the pan for about 10 minutes. Then, carefully unmold and transfer to a metal rack to cool completely before serving.
Chocolate raspberry mousse with raspberry sauce 🧑 🍳 🍫 🍮 😋 🥢
Ingredients
200 g dark chocolate
200 ml whipped cream
2 tablespoons sugar
100 g fresh raspberries
Peppermint leaves for garnish
Raspberry sauce
200 g fresh raspberries
50 g sugar
1 tablespoon lemon juice
prepare
Melt the chocolate in an electric pan.
Beat the cream and sugar until firm.
Add the melted chocolate and raspberries to the cream and stir until a smooth mousse forms.
Pour the mousse into a glass and refrigerate for at least 2 hours.
Garnish with fresh raspberries and mint leaves before serving.
Raspberry sauce
Add raspberries, sugar, and lemon juice to a saucepan. Cook over medium heat until raspberries are chipped and mixture thickens. Allow to cool.
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Spring Festival fruit cake
Ingredients
1 cup of various nuts (sultan fruit, apricot, plum)
1/2 cup chopped walnuts
1 cup brown sugar
2 cups wheat flour
1/2 cup orange juice
1/2 cup melted butter
3 eggs
1 tsp baking powder
1 tsp powdered cinnamon (optional)
Orange peel (optional)
Production instructions
Prepare nuts
Place the nuts in a bowl and add the orange juice. Set aside for 30 minutes to allow the nuts to absorb the moisture and flavor.
Prepare the dough
In a separate bowl, beat eggs and brown sugar until creamy. Add the melted butter and mix well.
Stir dry ingredients
Sift the wheat flour and baking powder and add to the egg sugar mixture. Add the powdered cinnamon and orange zest (if used) and mix well.
Add fruits and nuts
Drain any excess juice from the nuts (if any remains) and add to the batter along with the chopped walnuts. Gently stir until the dried fruit and nuts are evenly distributed in the mixture.
Bake a cake
Pour the batter into the oiled and floured cake tin. Place in a preheated oven at 180 °C and bake for about 40-50 minutes until the cake is removed by inserting a toothpick into the center.
accomplish
Allow the cake to cool before unmolding. To add moisture and flavor to the cake, drizzle with a little fresh orange juice while warm.
Prep Time: 20 minutes | Cook Time: 40-50 minutes | Total Time: 1 hour 10 minutes.
Portion Size: About 10 About 10 people
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