Cocktail recipes, spirits and local bars

Cake with biscuits and cherries

Cake with biscuits and cherries

Biscuits break into small pieces. We take out the cherries and over which we put an envelope of vanilla sugar. In a bowl with a double bottom, put on low heat, chopped chocolate, whipped cream, milk, sugar, butter, cocoa and vanilla juice and mix continuously until a cream is formed. When all the ingredients have melted, add the essence and Sunrise and mix lightly. This cream is mixed with biscuits. We take a cake form, cover it with foil and put a generous layer of biscuits, cherries, then cover with the remaining biscuits. It's getting cold. When it has cooled, turn it over on a plate and dress it in chocolate icing. It's delicious !

Source of inspiration, Deacon!

PS. Dia, I didn't have cherries or liqueur (I used Sunrise: a product of red orange juice and vodka), but it doesn't feel like alcohol at all.


Quick cake with cherries and biscuits

Line the tray with baking paper. Spread the soft butter over the baking paper. The pitted cherries are placed on top. Grind the walnuts and grind the biscuits and then mix with the caster sugar, vanilla and pour the mixture evenly into the pan, over the layer of cherries.

Countertop ingredients:

5 eggs
250 g flour
150 g sugar
100 ml oil
100 ml of hot water
1/2 sachet baking powder

Prepare the top as follows: beat the egg whites with 75 g of sugar. The yolks are mixed separately with the remaining 75 g of sugar. Add the oil, then water and flour mixed with baking powder. Incorporate the beaten egg whites into the egg yolk mixture and mix lightly, from top to bottom. Pour this composition over the ingredients in the pan and bake for about 40 minutes at medium temperature. Don't forget to do the toothpick test.
Cut when cooled.


Fluffy cake with cherries or cherries

The fluffy cake with cherries or cherries is the kind of simple, cheap and very tasty cake, without baking powder or other loosening. It can be made with fruits of any kind, fresh, frozen, compote, candied, dried (cherries, cherries, strawberries, raspberries, blackberries, apricots, plums, peaches, apples, pears, grapes) .. Written recipe and video step by step step.

I will leave you with 2 recipes: with dough sponge , simple or with cake dough, with butter. The recipe with pandispan dough (eggs, flour, sugar) is fluffier, but slightly intoxicating. The recipe with butter or oil, like cake, is less fluffy, but much finer, it is not inaccurate. I like the butter version (I love butter) because the butter gives an absolutely wonderful aroma to the cake & # 128578

Neighborhood house, old recipe


Chestnut biscuits with cherries and nuts

These biscuits are called Chestnuts because they look like chestnuts. Usually, Chestnut biscuits are filled with cherries or nuts, but of course you can also fill them with pieces of chocolate or other types of jam.

This was the favorite dessert of my childhood, which my mother rarely prepared for us, and then that meant a real celebration. Chestnut biscuits are extremely easy to prepare using minimal utensils and ingredients. Dough preparation & # 8211 10 minutes, baking 20 min, icing & # 8211 15 min.

At that time, my mother made a glaze out of butter, milk and cocoa and the last layer was made of waffles. Today, I opt for quality chocolate and walnut kernels to get a natural and healthy recipe.

From these ingredients you will get about 15-20 biscuits, depending on how big you will shape them.

Ingredient:

100 gr soft butter 82.5% at room temperature
3 boiled egg yolks
80 gr sugar
10 gr vanilla sugar (1 sachet)
5 gr baking powder (1/2 sachet)
2 tablespoons sour cream (about 30 gr)
250 gr flour

Filling:
about 60 gr cherries in their own juice / walnut kernels (we filled them with both)

Glaze:
200 gr quality chocolate 70% cocoa
about 30-40 ml of liquid milk / cream
2 tablespoons coconut oil
about 150 g of ground walnut kernels / wafers

Chestnut biscuits with cherries and nuts

Preparation of chestnut biscuit dough with cherries and nuts:

  1. In a bowl, mix the soft butter with the boiled egg yolks, then add the sugar, sour cream and vanilla sugar. Gradually add the flour, baking powder and knead lightly with tomorrow only until you get a moldable crust. Refrigerate the dough ball for 30 minutes.
  2. Then, form dough balls of about 30 gr or even smaller, press with your finger inside the ball and put the cherry or whole walnut kernel to taste. Place the balls on baking paper and bake in the preheated oven at 190 ° (without fan) for 20-25 minutes or until nicely browned. Allow to cool well before icing. Chestnut biscuit icing with cherries:
  3. Melt the chocolate in a steam bath, then add the milk or cream and oil. You need to get a slightly liquid composition.
  4. Pass each ball through the chocolate and then through the ground walnut kernel. Help yourself with a fork so that you don't leave marks on the biscuits. Place the chestnuts on a plate and let the icing harden before serving. We couldn't wait and put them in the fridge for 30 minutes.

I hope you liked this recipe for chestnut biscuits with cherry and walnut filling and they will be found on your holiday table or when you want to remember your childhood. Another old cake recipe is the cake with grated dough and plum jam, see how it is made here.

I would be happy to see pictures of chestnut biscuits prepared by you so do not hesitate to send me a message on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.

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Ingredient:

100 gr soft butter 82.5% at room temperature
3 boiled egg yolks
80 gr sugar
10 gr vanilla sugar (1 sachet)
5 gr baking powder (1/2 sachet)
2 tablespoons sour cream (about 30 gr)
250 gr flour

Filling:
about 60 gr cherries in their own juice / walnut kernels (we filled them with both)

Glaze:
200 gr quality chocolate 70% cocoa
about 30-40 ml of liquid milk / cream
2 tablespoons coconut oil
about 150 g of ground walnut kernels / wafers

Preparation of chestnut biscuit dough with cherries and nuts:

  1. In a bowl, mix the soft butter with the boiled egg yolks, then add the sugar, sour cream and vanilla sugar. Gradually add the flour, baking powder and knead lightly with tomorrow only until you get a moldable crust. Refrigerate the dough ball for 30 minutes.
  2. Then, form dough balls of about 30 gr or even smaller, press with your finger inside the ball and put the cherry or whole walnut kernel to taste. Place the balls on baking paper and bake in the preheated oven at 190 ° (without fan) for 20-25 minutes or until nicely browned. Allow to cool well before icing. Chestnut biscuit icing with cherries:
  3. Melt the chocolate in a steam bath, then add the milk or cream and oil. You need to get a slightly liquid composition.
  4. Pass each ball through the chocolate and then through the ground walnut kernel. Help yourself with a fork so that you don't leave marks on the biscuits. Place the chestnuts on a plate and let the icing harden before serving. We couldn't wait and put them in the fridge for 30 minutes.

I hope you liked this recipe for chestnut biscuits with cherry and walnut filling and they will be found on your holiday table or when you want to remember your childhood.

I would be happy to see pictures of chestnut biscuits prepared by you so do not hesitate to send me a message on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.


Marbled cake with cherries

The marbled cherry cake has a fluffy-sponge top with vanilla and citrus aroma and sour fruits that give this dessert a light, cool, summer note.

Ingredients for Marbled Cherry Cake:

For the dough: 5 separate eggs, 200g sugar, 200g flour, 5 tablespoons oil, a teaspoon baking powder, 2 tablespoons good quality cocoa, a pinch of salt, natural vanilla flavor, organic citrus peel, untreated, about 300g fresh cherries , seedless, vanilla powdered sugar for powdering.

Preparation Marbled cherry cake:

First we prepare the fruit. Wash the cherries and remove the seeds and place them in a strainer until use.

Separate the egg whites from the yolks.

Mix the egg whites together with a pinch of salt and the sugar added gradually, until we obtain a hard foam.

Beat the yolks lightly, gradually adding the 5 tablespoons of oil.

In a bowl rub the two tablespoons of cocoa with 2 tablespoons of water to a creamy consistency.

Over the beaten egg whites, add the yolks and lightly incorporate them with a silicone paddle or a wooden spoon. Add sifted flour together with baking powder and mix with a silicone spatula / wooden spoon, from bottom to top until smooth. Add the flavors and mix.

Pour half of the amount of dough into the lined tray and spread it evenly. In the other half add the cocoa cream and even out. Pour the cocoa dough over the vanilla dough and mix lightly with a skewer stick to give the cake a marbled look.

Then place the cherries, as evenly as possible, covering the entire surface.

Put the tray in the preheated oven at 180 ° C for about 15-20 minutes. We do the baking test with the help of a skewer stick that must come out clean if the cake is baked.

When baked, remove the cake from the oven and allow to cool completely before cutting and serving.

Powder with powdered sugar and portion with a sharp knife and watered before each cut.

For the success of a fluffy-sponge dough, use a silicone palette / wooden spoon when mixing the compositions.

Powder the cake when it is cold, otherwise the sugar melts in contact with hot and moist fruits.

How to serve Marbled Cherry Cake:

The marbled cake with visibles goes well with a cup of coffee, a cup of tea or a cold lemonade. It can be consumed anytime and anyway because it is delicious.


Cake with cookies and cherries - Recipes

Kinder Bueno cake is a delicious cake and especially for children's taste. I saw the cake on Mirela's blog, some time ago, and it caught my attention, and look, it's finally his turn.
I recommend you too Kinder slice of milk cake, Bounty cake, Snake cake, or Krem a la Krem cake. You can find more cake recipes here.

Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ing rediente kinder Kinder Bueno

for the walnut countertop

Add the powdered sugar and mix until you get a glossy meringue, which forms peaks, as seen in the image below. You can also use caster sugar, but it will take a little longer, because you will have to mix until the sugar melts well.

Add ground walnuts, flour, breadcrumbs and baking powder.

Mix with a spatula, in circular motions, until we incorporate them into the meringue. At this stage we will not use the mixer under any circumstances, because the egg white will leave. Put the composition in a tray lined with baking paper and level. (tray dimensions 25/35)

Bake in the preheated oven, at 180 degrees, for about 15 minutes, until lightly browned on top.

We prepare cream. Mix the yolks with the powdered sugar until the composition becomes creamy and begins to whiten. Add the starch and mix until incorporated. Add the milk and transfer to a bowl and put on low heat. Stir continuously until the composition begins to thicken. Set aside, add the vanilla and cover with cling film so that it does not crust and let it cool. My cream turned out so yellow because I used eggs from the country, from chickens raised naturally with wheat, corn and grass, and which run through my parents' yard. I made this statement because I was often asked if I used egg cream dye. When I use dye without a doubt and maybe I will specify this.

When the cream has cooled completely, mix the butter a little and add it over the cream.

Mix the butter with the vanilla cream until smooth. Divide the cream into two equal parts. Spread the first part over the layer of nutella and level. In the second part we add cocoa and mix. We set it aside.

Add the biscuits over the cream. It is not necessary to syrup them beforehand, they will soften enough from the creams.

Put the cocoa cream on top of the biscuit layer and level.

Mix the sweet cream for the whipped cream until it starts to harden. Be careful not to mix more than necessary because it could turn into butter. Spread the layer of whipped cream over the cocoa cream and level.

Grate the chocolate on top, on the entire surface of the cake. Refrigerate overnight.

The next day we cut the cake into rectangles, with a sharp knife. When you cut it, you look at the edges, and you will cut it according to the size of the biscuit, so that you have a beautiful appearance in the section.


Cherry cake

The cherry cake is the cake of my childhood. Fluffy pandispan top with yogurt, lots of sour cherries and finally powdered sugar.

As simple as this cherry cake is, it's just as tasty! From the first summer fruits that appeared on the market, my mother made this cake with what fruits she found. It started with cherries, then apricots, then raspberries, then peaches, plums. In fact, sometimes he even put melon! Ah, what goodness!

This year I made the first cherry cake this year and I have a feeling that many trays with such a cake will enter our oven this summer :). Because my husband likes this combination with cherries the most.

I will not hide the fact that this cake has many cherries, many exaggerated! However, the large amount of cherries is not at all annoying, it even brings a maximum state of joy when you notice that the cherries are evenly distributed throughout the cake.

I found many cherries with cakes in many variants, but I often found that the cherries were left at the bottom of the tray, or that the cherries were left on top of the cake, and from the middle of the cake down there were no cherries at all, only dough.

If you adopt the method from my recipe below, you will have cherries at the bottom of the cake and on top, so cherries evenly distributed throughout the cake!

  • Ingredients (for a tray measuring 33x23cm)
  • 800 g cherries
  • 5 eggs husband
  • 150 g sugar
  • 20 g vanilla sugar
  • 50 ml of sunflower oil
  • 150 g yogurt
  • 300 g flour
  • 10 g baking powder
  • 1 pinch of salt

For starters, wash and peel the cherries. Put them in a sieve and let them drain.

Preheat the oven to 180 degrees Celsius. Separate the egg whites from the yolks. Put the yolks in a bowl and mix them with the oil, leave the bowl aside.

In the bowl of a mixer put the egg whites together with the sugar and vanilla sugar and mix at high speed until you get a glossy meringue. Pour the yolks mixed with the oil into a thin thread and mix. Add the yogurt and mix again. At the end, gradually add the flour mixed with the baking powder and salt. Incorporate the flour mixture with a spatula, with wide movements so as not to lose the air accumulated in the composition during mixing.

Grease a 33 & # 21523 cm tray with oil. Pour half of the dough composition, level well with a spatula. Place half of the cherries on top, taking care to distribute them evenly over the entire surface of the cake. Pour the rest of the dough composition, level again and then add the rest of the cherries on top.

Put the tray in the hot oven for 30 minutes. After this time, check the cake with a toothpick. Stick the toothpick in the cake next to the fruit because there the cake tends not to bake evenly. If the toothpick removed from the cake shows wet traces of dough or crumbs, then the cake is not ready and must be left in the oven. Check the cake again after 5, maximum 10 minutes. If you notice that the surface of the cake starts to bake harder and turns brown, lower the oven temperature to 175 degrees Celsius.

When ready, take the cake out of the oven and let it cool completely. Powder it with powdered sugar and cut into squares.


The & quotScufita rosie & quot

"Little Red Riding Hood" Cake it's exactly to my taste. A cheesecake and cherries, not too sweet, fruity and fresh. I discovered the "Little Red Riding Hood" cake recipe on a Serbian forum last year. Her name is the same, but on the feast day, that is & # 8222Crvenkapica & # 8221 and the author of the recipe signs Violet-love & # 8211 is the same girl from whom I translated the Kinder-pingui recipe, so appreciated. & # 8222Scufita & # 8221 this is an easy cake to make and it wonderfully celebrates the season of cherries and fresh cherries. It is a delight to enjoy it on a summer afternoon, on the shaded terrace, it will create a pleasant feeling of coolness and relaxation.


Ariana's blog

We mix the yolks together with the sugar and the essence
of vanilla until they turn white and become creamy.

Add the oil spoon by spoon mixing after each,
add boiling water doing the same.

Sift the flour and incorporate it into the egg composition.

Beat the egg whites with a pinch of salt and
add to the mixture, stirring gently
bottom up.

Pour the composition into a covered tray
with baking paper.

Place the fruit on top of the composition.

Put the tray in the preheated oven approx.
30 min. until nicely browned.