Traditional recipes

Marbled check

Marbled check


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Turn on the oven to heat.

Separate the egg whites from the yolks.

Whisk the egg whites with a pinch of salt, then mix together with the sugar and vanilla sugar, until they harden like a meringue. Add the yolks and oil and mix. After that, add the flour, and the baking powder and baking soda are quenched with a teaspoon of vinegar and put over the flour. Mix the dough with a silicone spatula, lightly, from top to bottom, until all the flour is incorporated. Put half of the dough in another bowl and add cocoa, milk and rum essence and carefully incorporate into the dough.

In a tray greased with oil and lined with baking paper, spread cream dough, then cocoa dough, again cream dough, cocoa dough, and finally cream dough.

Place the tray in the oven until the cake passes the toothpick test. When ready, leave the cake to cool for 10-15 minutes, then remove from the pan. It can be powdered with sugar.



Check with whole eggs

If you want a simpler option, then a cake with whole eggs comes exactly the same. You no longer have to worry about separating the eggs, you just have to mix a few simple ingredients and put the cake in the oven. Our proposal below is a very fragrant traditional fluffy cake recipe.

Ingredient:

  • 4 eggs
  • 1 cup sugar
  • & frac12 cup of milk
  • half a cup of oil
  • 2 cups flour
  • 1 sachet of baking powder
  • optional: cocoa

Method of preparation:

  1. Separate the eggs from a bowl and add the sugar over them. After 5 minutes of mixing, pour the oil and milk. Mix everything for another 5 & ndash 6 minutes.
  2. After the dough has a thicker consistency, put the flour & icirc together with the baking powder (quenched with lemon juice & acircie or vinegar). The cake is ready to be placed in trays after another 5 minutes of mixing.
  3. Line the cake pan with butter, oil or baking paper and pour over the entire composition. If you want a marbled cake (& icircn two colors), half of the dough should be mixed with a little cocoa and poured & icircn tray at the end.
  4. Your whole egg cake will be ready in 35 minutes. You can take the cake out of the pan after it has cooled.

Marbled check - Recipes

On the occasion of the inauguration of my new food processor (900W & # 8211 I am sooooo happy.) I made a marbled check or zebra cake of 8 eggs. The recipe is the same as for other classic countertops or cakes that you have seen here before, but the technique of colored waves is new for me and I will try to tell you about this experience below & # 8230

  • 8 separate eggs
  • 1 measure and 1/2 flour (by one measure I mean a 250ml cup)
  • 1 measure and 1/2 granulated sugar (or 1/4 if you don't want it to be too sweet)
  • 2 tablespoons cocoa
  • 8 tablespoons oil
  • vanilla extract
  • a pinch of salt

Beat the egg whites with a pinch of salt (I squeeze a little lemon juice) and when the foam hardens, gradually add the sugar. It is set aside.


Separately mix the yolks with oil and rub well as for mayonnaise. Then put the foam over the egg whites, add more flavors and slowly add the flour, stirring slowly from the bottom up (do not mix quickly or for too long because it will lose its volume). Attention, put only 1 cup of flour and then divide the dough into 2 equal parts. In one part add the rest of the flour and mix a little so that it does not remain lumpy and in the other half add cocoa.

Grease a tray with oil (I had a tray of 30x20cm) put baking paper on the bottom of the tray and grease it with oil (I do this for some time because my baking trays are too thin and it stuck to me tray cake, baking paper & # 8230 ufff!). Put a tablespoon of each dough, alternately, on top of each other until finished.


Recipe (for 1 cake)

Ingredient:

1 teaspoon vanilla essence

Working steps:

(1) Separate the egg whites from the yolks and froth them with a pinch of salt, using a mixer. Add the sugar over the egg whites and mix until the sugar is incorporated and we get a fine meringue.

(2) Mix the yolks with the oil. The oil is added gradually, similar to mayonnaise, mixing with a wooden spoon in one direction, until we incorporate all the oil.

(3) Add the yolks over the egg whites, together with the vanilla. From this moment on, I suggest using a whisk and incorporating the ingredients in light movements so as to keep the dough as airy as possible.

(4) After incorporating the yolks, add the flour and baking powder previously mixed separately. Stir gently until the flour is well incorporated.

We stop 8-10 tablespoons of dough, and we pour the rest into a cake tin in which we put baking paper.

(5) Put the cocoa in the dough we stopped and incorporate it well. We pour the cocoa dough over the one in the tray from place to place on the entire surface of the tray and with the help of a knife that we pass through the dough we create the marbled effect.

Put the tray in the preheated oven at 175C for 40-45 minutes or until it passes the toothpick test.

After baking, leave the cake in the pan for 5 minutes then take it out on a wire rack to cool completely.

Serve plain or powdered with powdered sugar and keep at room temperature (21-22C) for 3-4 days in perfect condition!


Marbled check

Add a pinch of salt to the egg whites and start mixing for about 2 minutes.

Add, spoon by spoon, sugar and mix until you get a firm meringue.

Add the vanilla sugar.

Separately mix the yolks with the oil and almond essence.

Add to the meringue and mix.

Mix the flour with the baking powder and sift and then incorporate into the above mixture.

We divide the composition into two parts.

In one of the parts we incorporate cocoa.

In a form (I used a silicone one), we put in the middle of it a spoon of white composition, over which we add a spoon of cocoa composition.

I alternate. a spoonful of the white composition, a spoonful of the cocoa composition, until we finish both compositions.

Bake at 180 degrees C for about 40 minutes. To make sure the cake is well done, we do the toothpick test.

Remove the form from the oven, let it cool and then remove the cake from the pan.

Let cool and then slice.

The check is a dessert that I don't think there is a housewife that I can't make regardless of the geographical area.


Marbled check

Add a pinch of salt to the egg whites and start mixing for about 2 minutes.

Add, spoon by spoon, sugar and mix until you get a firm meringue.

Add the vanilla sugar.

Separately mix the yolks with the oil and almond essence.

Add to the meringue and mix.

Mix the flour with the baking powder and sift and then incorporate into the above mixture.

We divide the composition into two parts.

In one of the parts we incorporate cocoa.

In a form (I used a silicone one), we put in the middle of it a spoon of white composition, over which we add a spoon of cocoa composition.

I alternate. a spoonful of the white composition, a spoonful of the cocoa composition, until we finish both compositions.

Bake at 180 degrees C for about 40 minutes. To make sure the cake is well done, we do the toothpick test.

Remove the form from the oven, let it cool and then remove the cake from the pan.

Let cool and then slice.

The check is a dessert that I don't think there is a housewife that I can't make regardless of the geographical area.


Marbled check

Add a pinch of salt to the egg whites and start mixing for about 2 minutes.

Add, spoon by spoon, sugar and mix until you get a firm meringue.

Add the vanilla sugar.

Separately mix the yolks with the oil and almond essence.

Add to the meringue and mix.

Mix the flour with the baking powder and sift and then incorporate into the mixture above.

We divide the composition into two parts.

In one of the parts we incorporate cocoa.

In a form (I used a silicone one), we put in the middle of it a spoon of white composition, over which we add a spoon of cocoa composition.

I alternate. a spoonful of the white composition, a spoonful of the cocoa composition, until we finish both compositions.

Bake at 180 degrees C for about 40 minutes. To make sure the cake is well done, we do the toothpick test.

Remove the form from the oven, let it cool and then remove the cake from the pan.

Let cool and then slice.

The check is a dessert that I don't think there is a housewife that I can't make regardless of the geographical area.


Marbled check - Recipes

In the next period I will post more classic recipes, not necessarily dukan recipes. These recipes will suit those who are consolidating on the dukan diet or for those who keep the Nutritional Scale there will be more recipes for Saturdays and Sundays.

I try to extend the site a bit for those who are not on a diet and I hope you don't get very upset. Even if I missed the site, I cooked, because I just wasn't going to starve. And as my little boy started grade 0, he needed a package. Today's recipe matched his package very well and that's why I invite you to try it for your children.

Let's get to work, it's really simple.

Consolidation Phase (holiday meal), Final Stabilization

Nutritional scale & # 8211 Sunday

Ingredient:

- 5 bigger or 6 smaller eggs

Preparation:

First separate the egg whites from the yolks. Beat the egg whites with a little salt until they form a thick foam, then add a tablespoon of sugar in the rain, continuing to mix.

In another bowl, mix the yolks with the oil and vanilla essence and then pour them over the egg white foam.

When they have mixed well, take out the mixer.

The flour passed through a sieve and the baking powder are added with a spoon, in the rain over the egg foam and mixed from top to bottom to keep the composition aerated.

Finally we divide into two equal parts. In one, add the cocoa through a sieve and mix.

Wallpaper a cake tray with baking paper and place one tablespoon of simple composition in a row, then over it in the middle a tablespoon of cocoa composition, and a simple one, over one with cocoa and so on until we finish the compositions.

Put the tray in the oven heated to 180 degrees and bake for about 30-35 minutes or until it passes the toothpick test.


Recipe (for 1 cake)

Ingredient:

1 teaspoon vanilla essence

Working steps:

(1) Separate the egg whites from the yolks and froth them with a pinch of salt, using a mixer. Add the sugar over the egg whites and mix until the sugar is incorporated and we get a fine meringue.

(2) Mix the yolks with the oil. The oil is added gradually, similar to mayonnaise, mixing with a wooden spoon in one direction, until we incorporate all the oil.

(3) Add the yolks over the egg whites, together with the vanilla. From this moment I suggest using a whisk and incorporating the ingredients in light movements so as to keep the dough as airy as possible.

(4) After incorporating the yolks, add the flour and baking powder previously mixed separately. Stir gently until the flour is well incorporated.

We stop 8-10 tablespoons of dough, and we pour the rest into a cake tin in which we put baking paper.

(5) Put the cocoa in the dough we stopped and incorporate it well. We pour the cocoa dough over the one in the tray from place to place on the entire surface of the tray and with the help of a knife that we pass through the dough we create the marbled effect.

Put the tray in the preheated oven at 175C for 40-45 minutes or until it passes the toothpick test.

After baking, leave the cake in the pan for 5 minutes then take it out on a wire rack to cool completely.

Serve plain or powdered with powdered sugar and keep at room temperature (21-22C) for 3-4 days in perfect condition!


Marbled check

Add a pinch of salt to the egg whites and start mixing for about 2 minutes.

Add, spoon by spoon, sugar and mix until you get a firm meringue.

Add the vanilla sugar.

Separately mix the yolks with the oil and almond essence.

Add to the meringue and mix.

Mix the flour with the baking powder and sift and then incorporate into the mixture above.

We divide the composition into two parts.

In one of the parts we incorporate cocoa.

In a form (I used a silicone one), we put in the middle of it a spoon of white composition, over which we add a spoon of cocoa composition.

I alternate. a spoonful of the white composition, a spoonful of the cocoa composition, until we finish both compositions.

Bake at 180 degrees C for about 40 minutes. To make sure the cake is well done, we do the toothpick test.

Remove the form from the oven, let it cool and then remove the cake from the pan.

Let cool and then slice.

The check is a dessert that I don't think there is a housewife that I can't make regardless of the geographical area.


15 dessert recipes that everyone should know

Do you remember when you were little and your grandmother used to make the best cake in the world, which you enjoyed (sometimes secretly) with a cup of fresh and hot milk? If you have already salivated remembering this delicacy, we invite you to try a very simple recipe for marbled cake, very fragile and fluffy!

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