Tag: cakes

5 easy cakes to make at home – Italian Cuisine

Five ingredients (or a little more), whisk, blender and oven. Turn on, mix and cook. It doesn't take much for a delicious moment, from breakfast to after dinner

Whether it's Sunday, a day to celebrate or simply a desire for sweet, preparing a cake always finds its reason. Even better if we are talking about cakes that are easy to prepare at home, perhaps using what you have in the refrigerator, with few ingredients. We have collected 5 dessert recipes that will give you great satisfaction in making them and your guests a great happiness in tasting them, guaranteed. There is the Yoghurt Donut, so easy that it could be prepared with the kids for a fun Sunday; there Pavlova, what else is meringue discs, lots of whipped cream and fruit at will – here we have chosen exotic fruit, but nothing prevents you from replacing it with berries or whatever you prefer; the Moelleux with chestnuts and chocolate, perfect for the coldest days so as to warm the heart and not just the palate; there is the Shortbread cake which gives new air to the usual tart; up to the green alternative with the Carrot and Almond Cake. In short, 5 cakes that are easy to make at home that will amuse you lightly in making them and will give you the sweetest moments.

Ah, after the 5 recipes, you will also find suggestions on useful tools to have at hand in the preparation, do not miss them!

Yoghurt Donut

Time 1 hour and 15 minutes

250 g Greek yogurt
180 g granulated sugar
150 g flour 00
100 g starch
100 g corn oil
16 g baking powder for cakes
4 whole eggs
butter – salt
powdered sugar

Turn on the oven at 180 ° C.
Grease and flour a 24 cm diameter donut mold.
Sift the flour with the starch and baking powder.
Collect the eggs in a large bowl and whip them with the granulated sugar using the immersion whisk; blend until the mixture becomes light and fluffy.
Then add the corn oil, pouring it slowly, a pinch of salt and whisk for a few more seconds.
Incorporate the Greek yogurt by blending to remove any lumps.
Finally add the flour with the starch and the baking powder and whip until you get a homogeneous and smooth mixture.
Pour it into the mold and bake it at 180 ° C for 35-40 minutes.
Finally, turn out the donut on a wire rack, let it cool and sprinkle with icing sugar.

Moelleux with chestnuts and chocolate

Time 1 hour

400 g chestnut cream
100 g dark chocolate
50 g butter
3 eggs
unsweetened cocoa powder

Turn on the oven at 170 ° C.
Line a pan (ø 15 cm) with parchment paper (for an 18 cm pan increase the doses by half, for a 24 cm pan double them).
Chop the chocolate and collect it in a bowl with the butter; melt it in a bain-marie (or in the microwave oven) and let it cool slightly.
Mix the eggs with a hand whisk and work them for a few seconds (as if you were making an omelette); add the chestnut cream to the eggs, mix well, then add the melted chocolate.
Pour the mixture into the pan and bake at 170 ° C for 25-30 minutes.
>>> The moelleux with chestnuts and chocolate is perfect warm, magical if kept in the fridge for 2-3 hours. Serve dusted with cocoa.

Shortbread cake with ricotta and caramel cream

Time 1 hour plus 1 hour of cooling

300 g flour
200 g very soft salted butter
200 g cow's milk ricotta
100 g granulated sugar
60 g powdered sugar
caramel to decorate

Turn on the oven at 180 ° C.
Work the butter, very soft, with the sugar using the electric whisk; when the sugar is blended in the butter, add the flour.
Finish kneading by hand and shape the dough into a very compact dough.
Place it between two sheets of baking paper and roll it out with a rolling pin, until it reaches a thickness of 2 cm.
Line the base of a 22 cm diameter springform pan with the dough.
Wrap the packet mold with baking paper and put it in the freezer for 8 minutes: this cooling is essential for the success of the cake.
Then transfer the mold to the hot oven for about 20 minutes. Check visually: the cake must remain very clear.
Once ready, take it out of the oven and place it on a wire rack to cool: another fundamental step for the success of the cake.
Meanwhile, work the ricotta with the icing sugar with an electric whisk.
Once the cake has cooled, cover it with a thin layer of ricotta cream and decorate with strands of caramel.
>>> The alternative: To complete this crumbly and buttery dough, jams or fruit compotes are also delicious, marbled to taste with a little unsweetened whipped cream.

Pavlova and exotic fruit

Time 1 hour and 15 minutes
plus 12 hours of drying

4 egg whites at room temperature
500 g fresh cream
275 g fine granulated sugar
2 kiwis – 1 papaya
1 mango
1 starfruit
1 dragon fruit
White wine vinegar

Turn on the oven at 150 ° C.
Draw a circle of 22-24 cm in diameter on a sheet of baking paper.
Go over the circumference several times so that, once the sheet has been turned and placed on a baking sheet, you can see it well: it will be used to give the meringue a round shape.
Collect the egg whites in a bowl and whisk them until stiff. As soon as they are firm, start adding 1 tablespoon of sugar at a time (225 g in all).
Also add 1/2 teaspoon of white vinegar. In the end you will have to obtain a very firm and beautifully shiny consistency.
Distribute the meringue inside the circle drawn on the baking paper forming a thick disc with the edge higher than the center: using a metal spoon you can hollow out the center of the meringue a little. When it is ready, it will have to accept plenty of whipped cream.
Bake the meringue, lower the temperature to 140 ° C and cook for 30 minutes.
At the end turn off and let the meringue dry in the closed oven overnight.
It may take just 4 hours, but it's best to prepare it the night before.
Complete it like this: just before serving, whip the cream with an electric mixer, adding a little sugar at a time: a maximum of 50 g, but even less, according to taste.
Spread the whipped cream on the meringue disc with the help of a spatula.
Finally, decorate with the fruit cut into thin wedges.
>>> Good to know: The vinegar added to the meringue is used to eliminate, once cooked, the smell of egg; it can be replaced with lemon juice, which will also give a whiter color.
Decorate the meringue 30 minutes before serving, so the texture remains crunchy and the cream retains all its freshness.
If you want to go ahead, complete it no more than 4 hours before consumption.

Carrot and almond cake with light icing

Time 1 hour and 15 minutes plus 1 hour of cooling

375 g carrots
200 g powdered sugar
195 g granulated sugar
140 g flour 00
120 g corn or sunflower oil
60 g almond flour
45 g starch
3 eggs
1 sachet of baking powder
sliced ​​almonds

Turn on the oven at 180 ° C.
Grease and flour a 1.5 liter plum cake mold.
Peel and wash the carrots; cut them into small pieces and blend them in a mixer with the oil until a smooth cream is obtained.
Then add the eggs and blend for a few seconds, just long enough to mix them well.
Sift the 00 flour with the baking powder and mix it with the starch, almond flour and granulated sugar.
Pour the carrot mixture over the flours and work it with a hand whisk, until you get a smooth consistency.
Transfer it to the mold and bake at 180 ° C for 30-35 minutes.
To be sure of cooking, do the toothpick test: skewer one up to the heart of the cake; if, once extracted, it is dry, you can take it out of the oven.
Place the cake to cool on a wire rack.
Meanwhile, prepare the light icing: heat 30 g of water and, when it comes to a boil, turn off the heat and slowly pour the icing sugar into it, stirring with a fork (keep in mind that you may need a little more).
Pour the icing on the cake and sprinkle it immediately with the almond slices.
>>> The alternative: Vary the covering of the cake by using sunflower, pumpkin, poppy seeds, alone or mixed, even with almonds.

The tools to keep ready for use

The whip
To be used for Moelleux and Carrot cake
It is the most immediate tool for mixing and whipping. The one of Tescoma's GrandChef line, all in stainless steel, resistant, is equipped with wires with the ideal flexibility to incorporate air into all compounds.

The sieve
For the Carrot cake and the Donut
Available in eight sizes, from 20 to 6 cm in diameter, with a thin mesh, equipped with a hook to be placed on bowls and pots, the Tescoma strainer is useful for filtering powders and liquids and also for draining pasta.

The blender
For the Carrot cake
It has a power of 700 W and a range of accessories thanks to which it can handle all preparations: Smeg's hand blender slices, cuts, minces, crushes, emulsifies, grates and whips.

The beater
For the shortbread cake, the Pavlova and the Donut
With a latest generation 450 W, 5-speed motor and Pulse / Turbo function for speed control, the ErgoMixx from Bosch is powerful, versatile, very maneuverable and quiet. Equipped with whisk for whipping and hooks for kneading, it also has a practical accessory for vacuum packing.

The stamp
For the Donut
Shaped in spectacular shapes, the die-cast aluminum ones by Tescoma have a highly non-stick surface to perfectly unmold even the most elaborate donuts.


Desserts without eggs: cakes, biscuits and creams – Italian Cuisine



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Are you intolerant or allergic to eggs, are you curious to try a vegan dessert or you want to prepare a dessert but opening the fridge you see that you no longer have eggs … What to do? First of all, don't get discouraged. Then, read our recipes and our tips for making gods desserts without eggs that will make you fall in love from the first taste! Yes, that's right, most recipes for making cakes, cookies, and desserts involve eggs. And do you know why? Eggs have a very important function in doughs, they act both as a natural binder and as a leavening agent but, as we will see in this article, they are not strictly necessary for the success of a dessert.

How to replace eggs in a recipe
With potato starch or corn starch:
a whole egg can be easily replaced with 2 tablespoons of starch or cornstarch. Both flours are thickeners, therefore perfect for performing the same function as eggs. A tip: when you go to replace eggs with starch or corn starch, remember to slightly increase the doses of the liquid part in order to obtain a balanced and soft dough at the right point!

With bananas:
half a ripe and soft mashed banana can be used as an egg substitute. It also acts as a binder and helps the dough to remain soft. A tip: if you replace eggs with bananas make sure you use less sugar.

With milk:
50 ml of both cow and vegetable milk (soy drinks, coconut, almonds, oats, …) are equivalent to one egg.

With yogurt:
half a pot of yogurt is the perfect substitute for a whole egg. Yogurt makes the dough soft, moist and fluffy. Which one to choose? What you prefer, even fruit or coffee flavored, a vegan soy or coconut yogurt.

191674 "src =" https://www.salepepe.it/files/2021/10/dolci-senza-uova-@salepepe.jpg "width =" 254 "style =" float: left; "height =" 379Shortcrust Pastry Without Eggs
Let's start with the basics. Shortcrust pastry is a cornerstone of pastry, but how to prepare it without eggs? In this case we have replaced the eggs with potato starch. Here are the ingredients: 200 g of flour 00, 1 sachet of baking powder, 60 g of corn starch, 130 g of cold butter, 1 untreated orange, 50 g of cane sugar, 0.5 dl of milk, a pinch of salt.

1. Jumbled up 00 flour with sieved baking powder and 60 g of corn starch. Form one fountain and arrange in the center 130 g of cold butter in small pieces, a pinch of salt, the grated rind of 1 untreated orange, 50 g of fine brown sugar and 0.5 dl of milk.
2. Mix quickly, form a block, wrap it up in cling film and refrigerate for at least 1 hour.
Prepare pies, tarts, or biscuits.

Custard without eggs
191677 "src =" https://www.salepepe.it/files/2021/10/crema-pasticcera-senza-uova-@salepepe.jpg "width =" 210 "style =" float: left;
A sweet variane lighter, suitable for vegans, intolerant people or those who do not have eggs at home but do not want to give up a delicious cream. What will you need? Get yourself 500 ml of whole milk (alternatively you can use a vegetable drink or lactose-free milk) – 100 g of cane sugar (or granulated) – 4 g of corn starch – the zest of 1 untreated lemon or a whole berry of vanilla

1. Take a bowl and sift yourself corn starch, add sugar and half the milk or vegetable drink at room temperature.
2. In a saucepan warm over low heat the remaining milk with the lemon peel (or with the vanilla bean), add yourself the previously prepared mixture.
3. Stir until the cream is thickened.
4. Let the cream cool to room temperature e mix it occasionally.
5. Once cooled portion it in cups or use it for stuff tarts and prepare desserts.
An advice: if you want color it yellow to make it look like a classic custard, you can add 1/2 teaspoon of turmeric to the preparation or a pinch of saffron. Don't worry, the two spices will not alter the flavor of your cream.

October 2021
Giulia Ferrari

Posted on 08/10/2021


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Magic cakes: a very sweet discovery – Italian Cuisine



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What rhymes with "cooking"? For us with "experimenting", "loving" and above all "tasting". That linguists do not want to, but "cooking" also goes hand in hand with "discover" and "amaze", just like magic cakes. Do you know them? They have been depopulated on the web for some time and they owe their fame precisely to their being transformist, magical precisely.
Imagine you are preparing a cake that is being cooked it stratifies by itself, forming 3 different consistencies … "Impossible", you say! But no, the magic cakes are amazing when cut, perfectly layered and with sweet textures that will awaken all your senses.
The first layer will have a firmer consistency, similar to that of a flan, the according to it will look like a pudding, very soft and with a very smooth texture; finally, the third layer it will remind you of a sponge cake, soft and airy. No, you don't need special or unobtainable ingredients. To prepare a magical cake it takes very few and easy to find: we are talking about flour, eggs, butter, sugar, milk, … Nothing in itself magical. The secret? If you want to feel magical you will have to follow the recipe to the letter and respect the temperatures of the ingredients, it won't go wrong!
Try to cook them with us!

Magic orange blossom water cake with strawberries
191170 "src =" https://www.salepepe.it/files/2021/09/torta-magica-@salepepe-1.jpg "width =" 210 "style =" float: left;Ingrediants:
4 eggs – 1 tablespoon of orange flower water – 125 g of sugar – 2 vanilla beans – 125 g of butter + one for the mold, 0.5 l of milk – 120 g of flour – 500 g of strawberries and icing sugar
First step:
melt the butter.
Second step:
shell the eggs, separate the yolks from the whites. Put the egg yolks in a bowl with the sugar, the orange flower water and the vanilla bean seeds, grated with a small knife.
Third step: put the emptied vanilla pods in a saucepan with milk and let it cool.
Fourth step: whip the egg yolks; add the melted butter and whip for another minute, then gradually and alternately add the filtered warm milk and flour.
Fifth step: gently stir in the whipped egg whites; pour the mixture (rather liquid) into a greased 22 cm diameter mold and bake at 160 ° for about 1 hour until golden.
Remove from the oven and let it rest for 3 hours. Complete with sliced ​​strawberries and icing sugar.

Magic Cake Vanilla
191171 "src =" https://www.salepepe.it/files/2021/09/torta-magica-vaniglia@salepepe.jpg "width =" 210 "style =" float: left;Get yourself: 125 g of butter – 500 ml of milk – 1/2 vanilla pod – 4 eggs -150 g of sugar – 120 g of "00" flour – granulated sugar to decorate – salt
First step: melt the butter in a saucepan and let it cool. In another saucepan, warm the milk with the seeds taken from the vanilla pod.
Second step: separate the egg whites from the yolks; in a large bowl, whip the latter with the sugar until the mixture is light and fluffy.
Third step: add the melted butter, the sifted flour, then the milk, a little at a time, and a pinch of salt: you will need to obtain a fairly fluid batter.
Fourth step: whisk the egg whites with clean whips, then gently add them to the batter. Pour the mixture into a 20 cm square mold, lined with a sheet of baking paper.
Fifth step: bake the cake in a preheated oven at 160 ° for about 50 minutes, until the surface is golden brown. Let it cool and put it in the fridge for a couple of hours.
Sixth step: remove the cake from the fridge, cut it into squares, decorate as desired with granulated sugar and serve.

Magic berry pie
191093 "src =" https://www.salepepe.it/files/2021/09/torta-magica-con-@salepepe.jpg "width =" 210 "style =" float: left;Purchase: 115 g of flour – 500 ml of milk – 150 g of sugar – 4 eggs – 125 g of butter – 200 g of blueberries – 100 g of currants – powdered sugar to decorate
First step: Melt half the butter over low heat, then remove it from the heat and add the remaining butter (in this way you will have the melted butter already at the right temperature without having to wait for it to cool).
Second step: shell the eggs by separating the yolks from the whites. With the electric whisk, beat the egg whites until stiff and set aside. Also whip the egg yolks with the sugar and 1 tablespoon of water, then add the melted butter slowly, continuing to whip.
Third step: with a hand whisk, incorporate the flour by making it fall from a colander and then the warm milk, a little at a time. Finally add the egg whites, mixing them with a spatula.
Fourth step: line an 18×25 cm baking tray with parchment paper and spread the clean and washed blueberries and currants on the bottom. Cover with the mixture and bake at 150 ° for 50 minutes. Let it cool and put the cake in the refrigerator for at least 2 hours. Sprinkle it with icing sugar and serve in slices.

Posted on 09/24/2021


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