Sweet Storm Hits: Three Home Baked Desserts That Will Leave You Wanting No More!

Black Forest Cake 🍒 🍫 -Classic, creamy and delicious

Ingredients

Sponge cake

8 eggs 🥚

300 g sugar

200 g flour 0000

50 g bitter cocoa powder

Fillings and garnishes

500 ml cream (whipped cream)

425 g rock sugar (rock sugar)

1 tsp vanilla extract

Cherry liqueur or cherry liqueur of your choice (kirsch, rum, etc.)

Cherry syrup or fresh cherries (required quantity)

300 g semisweet chocolate (grated or sliced)

Preparation

1 ️ ⃣ Prepare sponge cake:

Beat eggs with sugar until hard (i.e. when lifting the egg beater, the mixture can be “drawn” and will not sink immediately).

Add the sifted flour and cocoa and gently stir with a spatula to avoid air loss.

Preheat oven to 180 °C.

Butter and flour 3 equally sized baking sheets (or use one baking sheet to bake in batches).

Divide the mixture into 3 portions and bake for about 15 minutes each. Cool completely.

2 ️ ⃣ Prepare the cream:

Whip the cream with rock sugar and vanilla until it forms a hard peak. Place in the fridge for later use.

3 ️ ⃣ Assemble the cake:

Spread a layer of sponge cake as a bottom layer. Topped with a dash of liqueur.

Top with another layer of whipped cream and cherries.

Then repeat the steps below.

Finish with whipped cream on top and garnish with cherries and chocolate shavings.

Preparation time

Preparation time: 30 minutes

Bake: 45 minutes (45 minutes total if baking in batches)

Assembly and decoration: 15 minutes

Total time: 1 hour 30 minutes

Number of copies: 10-12

Approximate calories: 420 kcal per serving

Mixer Cake

Ingredients

1 cup sugar

½ cup oil (sunflower or olive oil will work)

3 eggs

1 cup milk

2 cups wheat flour

1 tablespoon baking powder

1 tsp vanilla extract

A pinch of salt

Production instructions

1. Preheat the oven:

Preheat oven to 180 °C (350 ° F).

2. Mix the ingredients:

Add the sugar, oil, eggs, milk and vanilla extract in a blender. Mix until smooth.

3. Add dry ingredients:

Add flour, baking powder and salt. Stir again until all ingredients are well incorporated.

4. Prepare the mold:

Grease a cake tin with butter and a little flour, or use baking paper.

5. Baking:

Pour the mixture into the pan and bake for 30-35 minutes, or until removed clean by inserting a toothpick into the center.

6. Cool and serve:

Allow the cake to cool in the tin for 10 minutes before demolding. Then place on a grid rack to cool completely.

Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 45 minutes

Calories: Approximately 250 kcal per serving | Number of people: 8

Stuffed doughnuts

Ingredients

1 cup sugar

1 cup oil

2 eggs

1 pack of baker’s yeast

1 pinch of salt

500 ml warm milk

1 kg of flour

Stuffing

3/4 cup flour

1 liter of milk

1 can of condensed milk

2 egg yolks

1 tsp vanilla extract

For frying and garnishing

Frying oil

Sugar and cinnamon in moderation

Production instructions

Prepare the dough:

Place almost all of the flour in a large bowl, then add the sugar, oil, eggs, yeast, and salt. Add warm milk while stirring. Knead well until an even dough is formed. If necessary, add the rest of the flour until the dough is not sticky.

Standing and reshaping:

Allow the dough to rest for 10 minutes. Then lump into evenly sized balls and place on a tray. Let stand for 30 minutes to proof.

Frying:

Heat the oil over low heat and fry the balls until golden on all sides. Dry with a paper towel.

Prepare the filling:

Combine flour, milk, condensed milk, egg yolk and vanilla extract in a saucepan. Cook over medium heat, stirring constantly, until the stock thickens and forms a smooth cream. Allow to cool.

Padding and decorating:

Wrap donuts in a mixture of sugar and cinnamon. Cut in the middle of each doughnut without cutting to the bottom and fill with the prepared cream.

Preparation Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 20 minutes

Calories: 320 kcal per donut (approx.) | Portion: 20 donuts

[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.

Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, 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 vary slightly.