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Two-color check


Preheat the oven to 180 ° C.

In a bowl, beat the eggs, add the sugar and beat until smooth.

Put the yogurt, soft butter and mix well.

Add flour and baking powder and mix well.

Divide the preparation obtained into 2.

In half of the composition add vanilla and in the other half chocolate cream.

Mix each preparation.

In a greased cake pan pour the 2 dishes alternating colors.

Bake for 40-45 minutes.

I put the chocolate chips on top after 20 minutes of baking.

Unmold and let cool on a grill. Cut into slices and serve.


Sweet treats: fluffy and delicious cake, without milk

Ingredients PLUM CHECK RECIPE: 5 eggs, - 200 grams of flour, - 200 grams. Prepare this fluffy cake recipe and use grandma's secrets to. FLUFFY CHECK INGREDIENTS: 4 eggs 1 cup sugar half a cup oil 1 cup sweet milk 1 pack baking powder a pinch of salt 2 cups flour (400 g) peel. It goes very well with a cup of milk or for. In fact, a slice of plain cake or a lemon cake goes great with a glass of milk. Rating: 4.6 & # 8211 73 reviews & # 8211 1 hour 5 min. List of the best 850 recipes, including Bicolor Check Without Milk and Butter, Simple and Fluffy Check, Check with Cocoa, Chocolate Check, Check in 3 Colors, Check with. A cake WITHOUT BAKING POWDER but which can support a. Easy to prepare cake recipes ○ How to customize the cake recipe.

The cake can be prepared in a variety of ways. With chocolate, fluffy cake with nuts, cake with bananas, each recipe is tasty, but. Soft, fluffy, sweet & # 8211 sour, and crunchy from nuts, it goes perfectly accompanied by a cup of. Experiment-because, I must admit, cooking is not an area to have.

Recipe cake with milk and butter, simple and fluffy. It is a zebra cake recipe that has simple cream and cocoa cream.


BICOLOR POST CHECK

Those who respect the post know that it is not very easy to give up tasty, sweet, cheeses and meat. Not very easy, but not impossible, especially if you manage to create a menu to suit: fasting, but at the same time with style and refined taste.
In today's article I come up with a two-color cake recipe that does not contain eggs, butter or milk. It looks good and tastes no worse than the cake with ingredients of animal origin, and my guests did not realize that it is fasting until I told them.

INGREDIENT:
flour & # 8211 300 gr
oil & # 8211 75 ml
sugar & # 8211 120 gr
apa & # 8211 100 ml
baking powder & # 8211 8 gr
baking soda & # 8211 1 teaspoon stins in vinegar
cocoa & # 8211 1.5 tbsp
vanilla sugar & # 8211 1 sachet

COOKING METHOD:
In a large bowl, mix the liquid ingredients (oil and water) with the sugar until it melts. Sift the flour with baking powder and vanillin and add it to the liquid composition, then turn off the baking soda and mix all the ingredients well together.

Divide the composition into two parts, one will remain as white as it is, and in another we will add cocoa and mix well.

We will get a fairly solid shell, so if you want to work with a more fluid shell, from the beginning use 120 ml of water instead of 100 (as indicated in the list of ingredients).
So, I got two portions of coca with two different colors. We take a baking tray with a diameter of 20 cm (ie a little smaller than the standard 24 cm), grease it with oil and arrange in layers our two-tone crust (I used a silicone form).


Put in the preheated oven (180 degrees C) for 35-40 minutes (we do the toothpick test). Remove the cake from the oven and let it cool on a wire rack, then press it with sugar powder. Good appetite!


Fluffy cake recipe with cherries

Sour cherries give the dessert a special goodness. I found this recipe on a blog, I found it interesting and I tried it. Indeed, a fluffy cake comes out, even if it is water-based and not milk-based. But let's see what we need for this simple and fluffy cake. We present you a quick recipe for vanilla and chocolate cake. It's done quickly and you don't need a lot of ingredients, you definitely have them. Albert likes to combine the cake with yogurt, Aris asks for a cup of cold milk next to his slice and ready the snack.

The good part is it's great. It goes great with a cup of milk or a cup of coffee.


The Rose Isaksen Gift Shop

This special gift shop, located in the Caniff Welcome Center, is full of unique southwest Florida gifts.

Hours: 10 a.m. - 3 p.m. Monday through Saturday from from October to April.

Follow the boardwalk from the parking lot up to the Charles E. Caniff Welcome Center. Some of the special items for sale include:

  • A variety of informational books and guides on south Florida wildlife
  • Fresh, raw local honey - very popular
  • Children & rsquos gifts including stuffed animals, books, t-shirts and other toys
  • Hand carved wood walking sticks, beautifully crafted, from Birch, Pine, Ash, Cherry, Beech, Mangrove, Carrot, and Melaleuca trees from both Florida and New Hampshire. Each walking stick is zip code inscribed with the origin of the tree wood, along with the wood type and Charlotte Harbor name
  • Handmade bird houses, butterfly houses & bat houses made of recycled wood, made with love by volunteers
  • Hand-made ceramics and small wallets
  • Florida-themed T-shirts of various sizes… youth to adult
  • Beautiful CHEC coffee mugs, ball caps and totes, and other interesting environmentally-themed items.

Stop by the Rose Isaksen Gift Shop and see all the wonderful things inside. Friends of CHEC members receive a 10% discount on specific items in this store.


Chocolate wrapped check

I finally found a very simple recipe, both as a preparation and as ingredients, but very effective and for Easter you can prepare it as a cake or panettone. The recipe is proposed by one of the housewives on www.prajituria.ro and you can vary a lot on this topic: you can replace the hazelnut mix with chocolate flakes, candied fruit or fresh fruit or you can divide the composition into two parts, in one of they put cocoa, a little rum or melted chocolate and at the end we have a two-tone cake.

Ingredient:
& # 8211 300g flour
& # 8211 300g old
& # 8211 250g mix dried fruits, hazelnuts, almonds, walnuts, macadamia nuts etc
& # 8211 a Cube Master Branch (250g)
& # 8211 5 eggs
& # 8211 2 sachets of vanilla sugar
& # 8211 1 sachet baking powder
& # 8211 200g chocolate
& # 8211 pistachio for decoration

First and foremost, heat the oven to 180 degrees and prepare the shape you are going to use (you can use a guguluf shape or a round cake shape or why not, a classic cake pan). Margarine, which must be at room temperature (soft but NOT melted, yes?) Is foamed with 200g of sugar. Then add the yolks, one by one. In a separate bowl, mix flour and baking powder, then add the mixture of dried fruit and nuts. It is very important to mix them well with flour, so as not to leave them on the bottom of the baking tray.

Beat the egg whites with 100g sugar and vanilla sugar. In the margarine foam we add ½ from the flour mixture, we homogenize, then ½ from the egg white foam. It is very important to incorporate the egg whites using a spatula, with movements from top to bottom and not the mixer, so the cake will be fluffier. Then add the rest of the flour mixture and the rest of the egg white foam. We put the composition in the form, level it using a spatula and put it in the oven for 40-45 minutes or until it passes the toothpick test. Then we turn the cake on a grill and let it cool.

Meanwhile, melt the chocolate on the steam bath (here you can use any kind of chocolate, from the bitter one to the one with milk or even white chocolate) & # 8230


Chocolate wrapped check

I finally found a very simple recipe, both as a preparation and as ingredients, but very effective and for Easter you can prepare it as a cake or panettone. The recipe is proposed by one of the housewives on www.prajituria.ro and you can vary a lot on this topic: you can replace the hazelnut mix with chocolate flakes, candied fruit or fresh fruit or you can divide the composition into two parts, in one of they put cocoa, a little rum or melted chocolate and at the end we have a two-tone cake.

Ingredient:
& # 8211 300g flour
& # 8211 300g old
& # 8211 250g mix dried fruits, hazelnuts, almonds, walnuts, macadamia nuts etc
& # 8211 a Cube Master Branch (250g)
& # 8211 5 eggs
& # 8211 2 sachets of vanilla sugar
& # 8211 1 sachet baking powder
& # 8211 200g chocolate
& # 8211 pistachio for decoration

First and foremost, heat the oven to 180 degrees and prepare the shape you are going to use (you can use a guguluf shape or a round cake shape or why not, a classic cake pan). Margarine, which must be at room temperature (soft but NOT melted, yes?) Is foamed with 200g of sugar. Then add the yolks, one by one. In a separate bowl, mix flour and baking powder, then add the mixture of dried fruit and nuts. It is very important to mix them well with flour, so as not to leave them on the bottom of the baking tray.

Beat the egg whites with 100g sugar and vanilla sugar. In the margarine foam we add ½ from the flour mixture, we homogenize, then ½ from the egg white foam. It is very important to incorporate the egg whites using a spatula, with movements from top to bottom and not the mixer, so the cake will be fluffier. Then add the rest of the flour mixture and the rest of the egg white foam. We put the composition in the form, level it using a spatula and put it in the oven for 40-45 minutes or until it passes the toothpick test. Then we turn the cake on a grill and let it cool.

Meanwhile, melt the chocolate on the steam bath (here you can use any kind of chocolate, from the bitter one to the one with milk or even the white chocolate) & # 8230


Chocolate wrapped check

I finally found a very simple recipe, both as a preparation and as ingredients, but very effective and for Easter you can prepare it as a cake or panettone. The recipe is proposed by one of the housewives on www.prajituria.ro and you can vary a lot on this topic: you can replace the hazelnut mix with chocolate flakes, candied fruit or fresh fruit or you can divide the composition into two parts, in one of they put cocoa, a little rum or melted chocolate and at the end we have a two-tone cake.

Ingredient:
& # 8211 300g flour
& # 8211 300g old
& # 8211 250g mix dried fruits, hazelnuts, almonds, walnuts, macadamia nuts etc
& # 8211 a Cube Master Branch (250g)
& # 8211 5 eggs
& # 8211 2 sachets of vanilla sugar
& # 8211 1 sachet baking powder
& # 8211 200g chocolate
& # 8211 pistachio for decoration

First and foremost, heat the oven to 180 degrees and prepare the shape you are going to use (you can use a guguluf shape or a round cake shape or why not, a classic cake pan). Margarine, which must be at room temperature (soft but NOT melted, yes?) Is foamed with 200g of sugar. Then add the yolks, one by one. In a separate bowl, mix flour and baking powder, then add the mixture of dried fruit and nuts. It is very important to mix them well with flour, so as not to leave them on the bottom of the baking tray.

Beat the egg whites with 100g sugar and vanilla sugar. In the margarine foam we add ½ from the flour mixture, we homogenize, then ½ from the egg white foam. It is very important to incorporate the egg whites using a spatula, with movements from top to bottom and not the mixer, so the cake will be fluffier. Then add the rest of the flour mixture and the rest of the egg white foam. We put the composition in the form, level it using a spatula and put it in the oven for 40-45 minutes or until it passes the toothpick test. Then we turn the cake on a grill and let it cool.

Meanwhile, melt the chocolate on the steam bath (here you can use any kind of chocolate, from the bitter one to the one with milk or even the white chocolate) & # 8230


Check with mascarpone and strawberries

Mascarpone is a very creamy cheese, made from cow's milk cream. It is a very very creamy dish, with a fat content of about 70% and is very easy to recognize because it has a fine texture, like pudding, the specific color of ivory. Although the method of obtaining mascarpone is similar to that of yogurt, mascarpone is considered a type of cheese.

Mascarpone makes the cake dense and moist and helps it stay the same for a few good days!

I chose to add fruit to the cake, but just as well you can let it simply or in half of the composition add 1-2 tablespoons of cocoa for a two-tone, marbled cake.

You can also use candied fruit or compote fruit, but also nuts or raisins.

In a large bowl put eggs, sugar, vanilla, mascarpone. Stir until we have a homogeneous composition. At the end add flour and baking powder, mix well.

Pour the composition into the prepared tray and level it with a spatula. Put the fruit on top, pressing lightly to get into the dough.

Bake for 45-50 minutes or until the cake passes the toothpick test. After the first 40 minutes, we can cover the tray with aluminum foil, especially if it seems to brown too much but is not baked inside.


Chocolate wrapped check

I finally found a very simple recipe, both as a preparation and as ingredients, but very effective and for Easter you can prepare it as a cake or panettone. The recipe is proposed by one of the housewives on www.prajituria.ro and you can vary a lot on this topic: you can replace the hazelnut mix with chocolate flakes, candied fruit or fresh fruit or you can divide the composition into two parts, in one of they put cocoa, a little rum or melted chocolate and at the end we have a two-tone cake.

Ingredient:
& # 8211 300g flour
& # 8211 300g old
& # 8211 250g mix dried fruits, hazelnuts, almonds, walnuts, macadamia nuts etc
& # 8211 a Cube Master Branch (250g)
& # 8211 5 eggs
& # 8211 2 sachets of vanilla sugar
& # 8211 1 sachet baking powder
& # 8211 200g chocolate
& # 8211 pistachio for decoration

First and foremost, heat the oven to 180 degrees and prepare the shape you are going to use (you can use a guguluf shape or a round cake shape or why not, a classic cake pan). Margarine, which must be at room temperature (soft but NOT melted, yes?) Is foamed with 200g of sugar. Then add the yolks, one by one. In a separate bowl, mix flour and baking powder, then add the mixture of dried fruit and nuts. It is very important to mix them well with flour, so as not to leave them on the bottom of the baking tray.

Beat the egg whites with 100g sugar and vanilla sugar. In the margarine foam we add ½ from the flour mixture, we homogenize, then ½ from the egg white foam. It is very important to incorporate the egg whites using a spatula, with movements from top to bottom and not the mixer, so the cake will be fluffier. Then add the rest of the flour mixture and the rest of the egg white foam. We put the composition in the form, level it using a spatula and put it in the oven for 40-45 minutes or until it passes the toothpick test. Then we turn the cake on a grill and let it cool.

Meanwhile, melt the chocolate on the steam bath (here you can use any kind of chocolate, from the bitter one to the one with milk or even white chocolate) & # 8230


Chocolate wrapped check

I finally found a very simple recipe, both as a preparation and as ingredients, but very effective and for Easter you can prepare it as a cake or panettone. The recipe is proposed by one of the housewives on www.prajituria.ro and you can vary a lot on this topic: you can replace the hazelnut mix with chocolate flakes, candied fruit or fresh fruit or you can divide the composition into two parts, in one of they put cocoa, a little rum or melted chocolate and at the end we have a two-tone cake.

Ingredient:
& # 8211 300g flour
& # 8211 300g old
& # 8211 250g mix dried fruits, hazelnuts, almonds, walnuts, macadamia nuts etc
& # 8211 a Cube Master Branch (250g)
& # 8211 5 eggs
& # 8211 2 sachets of vanilla sugar
& # 8211 1 sachet baking powder
& # 8211 200g chocolate
& # 8211 pistachio for decoration

First and foremost, heat the oven to 180 degrees and prepare the shape you are going to use (you can use a guguluf shape or a round cake shape or why not, a classic cake pan). Margarine, which must be at room temperature (soft but NOT melted, right?) Is foamed with 200g of sugar. Then add the yolks, one by one. In a separate bowl, mix flour and baking powder, then add the mixture of dried fruit and nuts. It is very important to mix them well with flour, so as not to leave them on the bottom of the baking tray.

Beat the egg whites with 100g sugar and vanilla sugar. In the margarine foam we add ½ from the flour mixture, we homogenize, then ½ from the egg white foam. It is very important to incorporate the egg whites using a spatula, with movements from top to bottom and not the mixer, so the cake will be fluffier. Then add the rest of the flour mixture and the rest of the egg white foam. Put the composition in the form, level it using a spatula and bake for 40-45 minutes or until it passes the toothpick test. Then we turn the cake on a grill and let it cool.

Meanwhile, melt the chocolate on the steam bath (here you can use any kind of chocolate, from the bitter one to the one with milk or even the white chocolate) & # 8230


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