3 amazing baking solutions!
published on 12 June, 2019 at 11:37
Chocolate cake:
INGREDIENTS
3 eggs
3 yogurt cups of flour
2 yogurt cups sugar
1 cup of yogurt
1 yogurt cup of milk
1 yogurt cup of oil
1 packet of baking powder
3 eggs
3 yogurt cups of flour
2 yogurt cups sugar
1 cup of yogurt
1 yogurt cup of milk
1 yogurt cup of oil
1 packet of baking powder
DIRECTIONS
Beat together the eggs and sugar, add the milk, yogurt, and the oil. Blend in the flour and add the packet of baking soda. Pour half of the batter into a 22cm cake pan and bake for 20 minutes. When it’s partially baked, take it out of the oven and pour the hazelnut cream over it and the rest of the batter. Put it back in the oven and bake for 20/25 minutes. This is the secret to baking a delicious, moist cake with a tasty hazelnut cream center!
Beat together the eggs and sugar, add the milk, yogurt, and the oil. Blend in the flour and add the packet of baking soda. Pour half of the batter into a 22cm cake pan and bake for 20 minutes. When it’s partially baked, take it out of the oven and pour the hazelnut cream over it and the rest of the batter. Put it back in the oven and bake for 20/25 minutes. This is the secret to baking a delicious, moist cake with a tasty hazelnut cream center!
--------------------------------
Twice baked cake with filling:
INGREDIENTS
3 eggs
2 yogurt cups of sugar
1 yogurt
1 yogurt cup of milk
1 yogurt cup of oil
3 yogurt cup of flour
1 packet of baking powder
jam
DIRECTIONS
1. Beat together the eggs and sugar. Add the rest of the ingredients and divide the batter into two separate bowls.
2. Pour half the batter in a cake pan and bake at 180°C for 20 minutes.
3. Remove it from the oven, add the jam and pour the remaining batter over it.
4. Bake at 180°C for an additional 20/25 minutes.
5. Let it cool and dust with powdered sugar.
3 eggs
2 yogurt cups of sugar
1 yogurt
1 yogurt cup of milk
1 yogurt cup of oil
3 yogurt cup of flour
1 packet of baking powder
jam
DIRECTIONS
1. Beat together the eggs and sugar. Add the rest of the ingredients and divide the batter into two separate bowls.
2. Pour half the batter in a cake pan and bake at 180°C for 20 minutes.
3. Remove it from the oven, add the jam and pour the remaining batter over it.
4. Bake at 180°C for an additional 20/25 minutes.
5. Let it cool and dust with powdered sugar.
------------------------------
Chocolate bundt cake:
INGREDIENTS
hazelnut spread, as needed
for the batter:
3 eggs
salt
200g sugar
3 tsp vegetable oil
220g flour
50g unsweetened cocoa powder
180ml whipping cream
16g baking powder
vanilla extract
DIRECTIONS
1. Make a ring with the hazelnut spread and freeze it for 60 minutes.
2. Make the cake batter by combining the eggs and sugar, then gradually add the remaining ingredients.
3. Pour half of the batter into a buttered bundt cake pan. Place the frozen ring on it and cover it with the remaining batter.
4. Bake at 180°C for 35 minutes.
hazelnut spread, as needed
for the batter:
3 eggs
salt
200g sugar
3 tsp vegetable oil
220g flour
50g unsweetened cocoa powder
180ml whipping cream
16g baking powder
vanilla extract
DIRECTIONS
1. Make a ring with the hazelnut spread and freeze it for 60 minutes.
2. Make the cake batter by combining the eggs and sugar, then gradually add the remaining ingredients.
3. Pour half of the batter into a buttered bundt cake pan. Place the frozen ring on it and cover it with the remaining batter.
4. Bake at 180°C for 35 minutes.
more
more from Top Cookist ideas
-
59 VIEWSTop Cookist ideas
-
103 VIEWSTop Cookist ideas
-
27 VIEWSTop Cookist ideas
-
45 VIEWSTop Cookist ideas
-
64 VIEWSTop Cookist ideas
-
203 VIEWSTop Cookist ideas
-
47 VIEWSTop Cookist ideas
-
64 VIEWSTop Cookist ideas
-
114 VIEWSTop Cookist ideas
-
80996 VIEWSTop Cookist ideas
-
80582 VIEWSTop Cookist ideas
-
811 VIEWSTop Cookist ideas
-
90 VIEWSTop Cookist ideas
-
278 VIEWSTop Cookist ideas
-
91 VIEWSTop Cookist ideas
-
47 VIEWSTop Cookist ideas