3 giant cakes for a tasty breakfast!
published on 21 September, 2018 at 11:44
- CIOGIRELLA
INGREDIENTS
For the roll:
4 eggs
100g sugar
100g flour
4 tbsp cocoa powder
2 baking powder
For the roll:
4 eggs
100g sugar
100g flour
4 tbsp cocoa powder
2 baking powder
for the cream:
400g whipped cream
2 tsp honey
200g mascarpone cheese
400g whipped cream
2 tsp honey
200g mascarpone cheese
DIRECTIONS
Beat the eggs together with a pinch of salt and the sugar. Once the batter is mixed well, add the flour, cocoa powder, and the baking powder. Pour the batter into a baking sheet and bake at 190° for 20 minutes. Once removed from the oven, let it cool. Slice the sponge cake into 5cm wide strips. Cover each strip with the cream. Roll the first strip onto itself, and then roll the other strips around it. Mix the remaining cream with hazelnut cream and use it to cover the roll. Refrigerate for two hours and dust with some cocoa powder.
Beat the eggs together with a pinch of salt and the sugar. Once the batter is mixed well, add the flour, cocoa powder, and the baking powder. Pour the batter into a baking sheet and bake at 190° for 20 minutes. Once removed from the oven, let it cool. Slice the sponge cake into 5cm wide strips. Cover each strip with the cream. Roll the first strip onto itself, and then roll the other strips around it. Mix the remaining cream with hazelnut cream and use it to cover the roll. Refrigerate for two hours and dust with some cocoa powder.
-GIANT PANCAKE
INGREDIENTS
Hazelnut cream, as needed
2 eggs
salt
40g sugar
60g vegetable oil
220g flour
250ml milk
2 tsp baking powder
Hazelnut cream, as needed
2 eggs
salt
40g sugar
60g vegetable oil
220g flour
250ml milk
2 tsp baking powder
DIRECTIONS
1. Pour the hazelnut cream onto a sheet of parchment paper and spread it out into the shape of a circle. Freeze it for 30 minutes.
2. Make the pancake batter by mixing together eggs and sugar, salt, flour, vegetable oil, baking powder and then gradually adding the milk.
3. Pour half of the batter into a nonstick pan, place the frozen hazelnut cream on top and pour the remaining batter over that.
4. Let it cook for 6 minutes per side.
5. Top with some fruit and maple syrup. Serve hot.
1. Pour the hazelnut cream onto a sheet of parchment paper and spread it out into the shape of a circle. Freeze it for 30 minutes.
2. Make the pancake batter by mixing together eggs and sugar, salt, flour, vegetable oil, baking powder and then gradually adding the milk.
3. Pour half of the batter into a nonstick pan, place the frozen hazelnut cream on top and pour the remaining batter over that.
4. Let it cook for 6 minutes per side.
5. Top with some fruit and maple syrup. Serve hot.
-COOKIE CAKE
INGREDIENTS
400g flour
150g sugar
150g butter
2 eggs
vanilla essence
400g hazelnut cream
150g chocolate chips
400g flour
150g sugar
150g butter
2 eggs
vanilla essence
400g hazelnut cream
150g chocolate chips
DIRECTIONS
Mix flour, sugar, butter, eggs and vanilla essence. You have to make the dough crumbly not a compact ball of dough. Add the chocolate chips and mix them with the crumble. If you prefer a higher and fluffier result rather than a crispier one you can add one teaspoon of baking powder.
Pour a little more than half of the crumble in a 24cm diameter cake pan, make a border all around and pour in the hazelnut cream. To make this step easier, microwave the cream for one minute. Cover with the remaining crumble and bake at 180°C for 30 minutes. Wait about 10 minutes before cutting it. Serve warm.
Mix flour, sugar, butter, eggs and vanilla essence. You have to make the dough crumbly not a compact ball of dough. Add the chocolate chips and mix them with the crumble. If you prefer a higher and fluffier result rather than a crispier one you can add one teaspoon of baking powder.
Pour a little more than half of the crumble in a 24cm diameter cake pan, make a border all around and pour in the hazelnut cream. To make this step easier, microwave the cream for one minute. Cover with the remaining crumble and bake at 180°C for 30 minutes. Wait about 10 minutes before cutting it. Serve warm.
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