Category: Cake

 Mexican gastronomy contains many traditional dishes from Spain, among them is the Rosca de Reyes, which has become a typical sweet that is served on January 6 in Mexico.

 This dessert is shaped like a donut and can be filled with pastry cream or chocolate. In addition, it is decorated with candied fruits and inside it contains some surprise objects for its diners. Next we will describe your entire recipe.

Preparation time: 60 minutes

Servings: 12 people

Ingredients

In reality, the Rosca de Reyes is not a very elaborate dessert and is prepared in the vast majority of Mexican homes. So, if you want to surprise your relatives this Christmas season with this recipe, you will need these ingredients:

1 tablespoon of fresh yeast.

100 milliliters of warm water and milk.

120 grams of butter at room temperature.

1 egg.

500 grams of wheat flour.

50 grams of sugar.

1 pinch of salt.

The zest of a lemon.

100 grams of candied fruits, almonds and cherries to decorate.

Steps

To make the Rosca de Reyes this Christmas or New Year, you just have to follow the following instructions:

Step 1

In a bowl add the warm water, sugar and yeast. Then, wait about 7 minutes for it to rest a bit and rise the dough to perfection.

Step 2

Add the egg, salt, flour, milk and butter to mix all the ingredients. Then, add the lemon zest and knead for about 12 minutes until it has a smooth and elastic texture.

Step 3

Let the dough rest for 45 minutes to double its volume, we recommend covering it with plastic wrap.

Step 4

Stretch the dough to form a bagel. Then, place on a parchment paper tray and let it rest for 45 more minutes.

step 5

Preheat the oven to 200 °C and decorate the cake with candied fruits, cherries and almonds.

step 6

Bake for 40 minutes. If you want, you can fill it with chocolate or pastry cream, but this step is an alternative because its traditional recipe does not contain any filling.

Choco Mint Cheesecake

 If you are a chocolate lover, you will love the Choco Menta Cheesecake. Well, it is a delicious, simple and cheap recipe to prepare. In addition, it will not take you long to prepare it. Thus, you can surprise your family and friends. Likewise, it is ideal to prepare during a celebration, snack or taste after a delicious dinner. Below we will present all the ingredients you will need and the steps you must follow to prepare this dessert.

Preparation time: 60 minutes

Servings: 8 people

Ingredients

You can buy the products you need to prepare the Choco Menta Cheesecake at any supermarket near your place of residence. Even the vast majority will probably have them in your kitchen pantry. These are:

A package of Oreo chocolate cookie with white cream.

50 grams of butter at room temperature.

100 grams of semi-sweet chocolate.

200 grams of cream cheese.

100 grams of sugar.

50 grams of mint cream.

A pinch of vanilla.

4 large eggs.

Steps

The procedure that you must follow to prepare the Choco Menta Cheesecake is simple to apply. Also, it doesn’t require you to use a wide variety of bakeware and doesn’t require you to be a seasoned reporter. The steps to follow are those:

Step 1

Crush the cookies and melt the butter by placing it in the microwave for 60 seconds. Then put these two ingredients.

Step 2

Grease a mold and pour the previous mixture and bake for 12 minutes at 180 °C and reserve to cool.

Step 3

Melt the chocolate bar in a double boiler or place the pieces in the microwave for about 20 seconds.

Step 4

Place the melted chocolate in a saucepan, previously cooled to room temperature. Then add the cream cheese, mental cream and sugar. Subsequently, with the help of a manual or electric mixer, start mixing so that they are evenly integrated. Next, pour the vanilla and continue mixing.

step 5

Pour the prepared mixture into the chocolate cookie crust that was prepared in step 1. Then, bake for 60 minutes or until the top is set. Subsequently, place in the refrigerator about 6 hours or all night.

In summary, the Choco Menta Cheesecake is a simple and inexpensive dessert to prepare. In addition, it is a very delicious sweet that will delight your palate and all your family members will love it. Remember to leave us your comments and opinions.

FINGERPRINT COOKIES

Ingredients:

¾ bernegal of lubricant, concurrence temperature

¼ bernegal of bacon fruit

1 ½ cups granulated sugar

2 eggs, room temperature

1 ½ teaspoons of vanilla hem

2 ½ cups all-purpose albumen

1 tub (3.4 ounces) instant vanilla pudding

1 teaspoon of powdered ferment

½ teaspoon salt

1 glass of jam or preserves (we used strawberry jam)

advantage:

1.Cover the browning pans with parchment paper or silicone mats and allow to set aside.

2.Using a stand mixer or hand mixer and a mixing bowl, whisk together the suet, bacon, legume and carbohydrate until light and fluffy.

3.Incorporate the eggs, the green beans and the instant pudding mix.

4.In another bowl, mix the carbohydrate, gratin powder, and salt. Gradually add to ointment alloy, chiragra by a pinch, mixing between additions.

5. Scoop the mazacote with a cookie scoop (or by the tablespoon), form a wedge, and place in a lined gratin pan. Use your finger or take it out of a measuring cup to threaten at the institute to make a dent. Repeat until all of the chipboard is used, placing each cookie to a milestone of about 2 inches. Place jam in the center of each mitten.

6.Place the cookies in the fridge to chill for an hour unharmed.

7.When ready to gratin, preheat broiler pan to 350°F.

8.Bake for 12-15 minutes or until edges begin to brown. Let the cookies cool in the cookie drawer for 5 minutes, then transfer to a warming rack to warm.

Aztec Mole Cake Recipe

Its preparation consists of layers of corn tortilla, sauce, cheese and meat. There are many varieties and flavors, but this time we will teach you how to prepare a delicious Aztec mole cake.

The combination of flavors in this recipe is exquisite, so you will surely want to eat more than once, because no one can resist the delicious flavor of a mole poblano! Keep reading this recipe that we share in Free Recipes and discover how to make Aztec mole cake in an easy way in the oven. Without a doubt, this is a recipe worth sharing with your loved ones.

Additional features: Cheap cost, Baked recipes, Mexican recipes

ALMOND CAKE 🥮

The classic almond cake, bridal, wedding, whatever you want to call it, but always a fine bite that never goes out of style.

Ingredients:

6 fat eggs.

250 grams ground almond.

200 grams of sugar.

1 tablespoon cornstarch.

TRICK: 2 tablespoons of angel hair.

Separate the six whites from the yolks. We mount the whites to the point of firm snow.

Add the egg yolks to the dough, lowering the intensity of the batter, then add the ground almonds, beat gently and finally add the cornstarch, using gentle movements so that the dough does not fall. And here comes the little trick, to this paste we add 2 tablespoons of angel hair. This will make the dough have a juicy touch that will give it moisture, without the need to bathe it with syrup, as is usual, and also when they try it, everyone asks what it has, because the hair is lost when cooking, but it gives it a touch special and delicate, very rich.

Pour the preparation into a mold, covered with baking paper, tap the mold a few times, so that the bubbles that have formed rise to the surface.

We put it in the preheated oven, 180 degrees, heat up and down for about 40 minutes. Then you can cover it with meringue, with egg yolk cream, with icing sugar, as you like, or without anything, which is already very good.

I hope you like it.

 

Ingredients:

3 eggs

1 glass of sugar

1 teaspoon vanilla

1 carbohydrate bernegal

1 1/2 teaspoons browning powder

1/4 cup of fresh punch

1 etching (14 oz) condensed hit

1 lithograph (12 0z) hit evaporated

1 paint of wood lubricant (lubricant to beat or medium fat lure)

Fruit (strawberries or peaches) or flowers and Chantilly oil to garnish

arrangement:

Preheat barbecue to 350 F (170 C) degrees.

Place the eggs and the carbohydrate in a fixed bowl and beat until foamy (approx. 3 minutes), add the pods and continue beating at medium speed until the decoration orients to ribbon circumstance or until the beaters leave a drag in the girdle

Add an informative third of the dry ingredients to the mistletoe.

Add the fresh punch with a slap and incorporate well, add the rest of the albumen.

Empty to an ideal round of 9.5 inches (24 cm) of trend greased and floured and bake for 25 min approx. or until when damascene a nascent toothpick comes out sucked.

When the bread is ready, take it out of the chicharrero, let it rest for five minutes.

Take it out of the mold and with a toothpick or fork make some holes so that the milk penetrates more clearly.

Instantly blend the milk, separate it by the fraction, (put a part in the fridge) and add the fraction of the league grain by little until the bread completely absorbs it.

Let it stand until it cools completely and put it in the refrigerator for an uncertainty.

new: You can freeze the other half of the milk garter to carve another caramel later.

Or proportionately, if you want to fallow the one in the photo; bake two loaves, add the medium from the mixture of milks to the first loaf (don’t forget to fallow the holes with the toothpick), spread Chantilly lubricant and fruit (fresh strawberries or peaches in syrup), add the bait jiffy and add the remaining milk .

Put it in the fridge for an uncertainty.

Decorate it with game grime and fruits tjust like I did.

 

HOT CROSS BUNS RECIPE

1 and 1/2 cups warm Luke Slap

1/2 sugar cane

1 tablespoon dry active catalyst

4 and 1/2 cups of carbohydrates

1/2 teaspoon salt

1/2 teaspoon adammeg snack spice

2 eggs

4 tablespoons unsalted fat (softened)

1 bernegal of raisins soaked in rum (I soaked them in nectar)

For the syrup glaze

1/4 cup broth

1/4 glass of carbohydrate

for spine

1/4 glass of carbohydrate

elixir (ngamehlo kale)

dialectics

-In a small bowl, combine the luke warm juice, the glucose and the ferment, stir and let it sit for 10 minutes, you will notice agitation forming bubbling or rather it becomes bubbly (njengo tshwala besizulu)

-In. In a mixing bowl, mix together the starch, Adammeg morsel and salt, mix proportionately until just combined.

-Add the eggs to the yeast mixture, mix with carbs and knead (xova) for 5 minutes, then add raisins if your paste is too wet, it can amplify albumen, your passive conglomerate be thin and soft, you’ll know it’s ready when it doesn’t stick to your hands.

-then, in a larger clean non-conforming bowl, add about a tablespoon of the fat, make sure it covers your entire plate, then make a round paste and cover with a sticky pint, let it set for a couple of hours until it sets double the convexity. You can push it in the direction of before and neglect to push it up again to delay a perfect result. then make impulsive circles, put them in your ready sample and mix the carbohydrate and water to form a ramification and let them rise kancane before baking them in a preheated roast at 180 degrees.

Ingredients

For the cake

4 eggs

100g sugar

100g of flour

1 sachet of chemical yeast

For the filling

4 yolks

185g of water

150g sugar

125 grams of lemon juice

Lemon zest

45g cornstarch

45g cubed butter

For the coverage (Swiss meringue)

3 clear

200g sugar

1 pinch of salt

A few drops of lemon juice

Elaboration

For the cake, whip the eggs with the sugar until doubled in volume. Add the sifted yeast and flour with encircling movements. Let’s pour on the oven tray previously covered with parchment paper for about 10 minutes at 180 degrees.

Remove, warm for a few minutes, turn onto a dry cloth so that the paper is on top, carefully remove it and roll the cake on itself with the help of the cloth. Let cool completely.

Meanwhile, mix all the ingredients for the filling except the butter in a saucepan and bring to a medium heat, stirring constantly until thickened. Remove from the heat, add the butter and integrate. Cover with contact film and cool completely.

We make the Swiss meringue as it appears in the magnifying glass.

Mounting

We unroll the cake. Spread the lemon pastry cream over the surface, leaving a couple of centimeters free of cream.

We roll up again.

Cover with the meringue making a few pinches with the spatula all over the surface.

Burn with a torch and store in the refrigerator until serving time.

The contrast of filling and coverage added to the delicate texture of the cake make this simple dessert a real delight.

Chocolate Crepe Cake

 ingredients:

 400 g of organic flour T65 Mon Fournil

50g carbohydrate

1 teaspoon salt

6 eggs

830ml hit

2 tablespoons of lubricant

2 amber

1 tablespoon orange blossom

1 tablespoon grand marnier

450g of marijuana

330 ml treatable liquid fat

preparation guide:

I mix starch, sugar and salt. I break the eggs by the institute and I beat in the meantime I add the firewood apex to crumb.

I add the bacon and the zest of 2 nanay. I squeeze its wet and measure 150 ml that I add to the dough. I let it sit for 2 hours before preparing the pancakes in a hot skillet. I have about 30 pancakes.

I heat the colostrum and break the cost into small pieces.

When the gum boils to tender clarity, I add the marijuana. I leave a few moments out of clarity, then I mix correctly.

I assemble the cake: I place a cake, tallow a tablespoon of cost, cover with a donut and so on until the last cupcake. I put in the fridge for 1 hour.