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Check with cocoa and walnuts

Check with cocoa and walnuts

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Separate the yolks from the egg whites. Put the 6 tablespoons of oil and half of the sugar over the yolks and mix. Add 6 tablespoons of hot water and mix well. Beat the egg whites with a pinch of salt, then add the rest. of sugar and the remaining 6 tablespoons of boiled water. Mix well. Add the yolks, vanilla sugar, essences and mix well with the mixer until the sugar melts.

Put a cup of the composition in a bowl and add in it cocoa, 2 tablespoons of flour and half a sachet of baking powder. In the other composition add the flour, then the walnuts cut with a knife and baking powder.

Grease two large trays like cake with oil and line with flour. Put the white composition in both trays and take the one with cocoa on top. Put it in the oven until it browns a little on top. This cake is super good. I have a great success with it ... I do 5-6 and until the next day I don't have ... haha

Fluffy check with milk and walnuts

Probably the best cake I've ever tried! This fluffy cake with milk and walnuts is not inaccurate at all, it is fragrant and good, it is spicy and if you follow the recipe 100% it will come out as you see in the pictures.

With milk, coffee, in the package, it's super good!

I did not photograph the steps of the recipe, honestly I did not consider it necessary. A cake dough can't tell you too much, it will tell you more about the ingredients and the steps of the preparation method. if you respect them and don't add anything, don't omit and if you add the ingredients as it is written, not as it suits you :)) & lt3

Ingredients Fluffy check with milk and walnuts

  • 8 eggs
  • 350 g sugar
  • 240 ml of milk
  • 200 ml oil
  • 400 g white flour
  • a sachet of baking powder
  • 2 sachets of vanilla sugar
  • 3-4 tablespoons black cocoa
  • a little salt
  • optional & # 8211 rom free
  • nut

Preparation Fluffy cake with milk and walnuts

Separate the egg whites from the yolks. Use a large bowl because in the end you will have a lot of composition.

Mix the egg whites with a little salt, then gradually add 250 g of sugar and mix until you get a firm meringue.

Preheat the oven to 180 degrees.

Separately mix the yolks with the remaining sugar (100 g) until it doubles in volume. Add the oil in a thin line, mixing continuously, then the milk.

Put the obtained mixture over the egg whites and mix gently.

Sift the flour together with the baking powder.

Add it to the bowl, together with the vanilla sugar and, with a spatula or a large spoon, mix from the bottom up, rotating the circular bowl at the same time.

Prepare 2 regular cake trays, line them on the bottom with baking paper and pour half of the composition into both trays.

In the remaining composition add cocoa (optional and a little rum) and mix. Pour into trays, in the middle, over the white composition,

With the tip of a fork, lightly mix the 2 compositions, only partially.

Put the trays in the oven, on the second step lower the temperature to 170 degrees.

Bake the cakes for 45-50 minutes, and before turning off the oven do the test with the toothpick & # 8211 I use a skewer stick, because the cake is very high. Pass the knife on the sides of the cake, detach it from the tray, then turn it over on a grill.

Check with walnuts and cocoa

Cake with walnuts and cocoa, one of the most appreciated sweets. It is very easy to prepare, it can also be made with chocolate, various candied / dried fruits, hazelnuts, almonds. The secret to making this cake fluffy is to have all the ingredients at room temperature. It is perfect both for a cup of tea or coffee served with family or friends, and for special occasions. I invite you to try this nut and cocoa cake recipe!

How to prepare the cake with walnuts and cocoa

Ingredients for Check with walnut and cocoa:

  • 250 g flour
  • 300 g sugar
  • 100 ml oil
  • 20 g cocoa
  • 10 eggs
  • 300 g nut
  • 1 baking powder
  • vanilla sugar
  • esenta de rom

How to prepare cake with walnuts and cocoa:

Rub the yolks with the sugar, vanilla sugar and rum essence. Gradually pour in the oil and mix well.

Put flour mixed with baking powder and cocoa, mix and add the beaten egg whites. At the end, put the walnut kernel and mix gently until incorporated.

Grease two forms, or line them with paper, and pour the composition into them.

How to prepare this delicious fasting cake is much simpler than in the case of the classic cake. You no longer have to worry about your meringue failing and the dough will not grow. The secret to a fluffy and well-grown fasting cake is to add the ingredients in a certain order.

How to prepare dough for fasting cake

First, turn on the oven at 180 degrees Celsius, to have time to warm up.

Put the sugar, oil, soy milk and salt in the bowl of the mixer. Mix them vigorously until the sugar dissolves and you get a creamy composition. Soy milk mixed with oil turns into a dense composition, like cream.

Mix the flour with the baking powder and sift them together. Set aside 3 tablespoons of flour. Coarsely chop the walnut to look beautiful in the cake section.

In the above composition, gradually incorporate the flour, minus the three tablespoons. Divide the cake composition into two equal parts. Add cocoa powder and rum essence in one of the compositions, but also half the amount of nuts. In the other composition add the orange peel, the three tablespoons of flour and the rest of the nuts. You will get two compositions in two colors for this fasting cake recipe with nuts and cocoa.

Wallpaper the trays with baking paper. Alternately pour the two compositions into trays and spread them evenly. Put a row of white composition, then one of black composition and so on until the two compositions are finished.

Fasting cake dough with nuts and cocoa in baking trays /

Place the cake batter trays in the oven at 180 degrees Celsius for 35 minutes. To make sure they are baked, when the time has expired, take a toothpick and gently stick it in the middle of the cake. If the toothpick comes out dry, the cake is baked. If it comes out wet, it prolongs the baking time by 6-8 minutes.

After baking, let the cake cool for 10 minutes in the pan, then transfer it to a cooling tray. Cut it only after it has cooled down. Decorate it with powdered sugar for a more pleasing look.

Fasting cake with nuts and cocoa decorated with sugar / Shutterstock


  • 1.5 kg of flour
  • 75 g fresh yeast
  • 375 g sugar
  • 750 ml milk
  • 300 g fat (200 g butter and 100 ml oil)
  • 9 yolks
  • 1 teaspoon salt
  • flavors of your choice (I put vanilla and citrus peel)
  • 150 g raisins
  • 5 egg whites
  • 125 g sugar
  • 75 g cocoa (6 tablespoons)
  • 160 g nuts
  • o esenta de rom
  • 1 egg (for greased)
  • sugar, almonds, nuts & # sprinkled on top

How to make fluffy cake with raisins, simple and economical & # 8211 step by step recipe?

How is the dough prepared for the cake?

First, set the oven to 170 C (heat up + down + ventilation) and the average stage for gas ovens. Separate the eggs.

Place the egg whites in a large bowl (of the robot) and whisk hard with a pinch of salt. When the foam is hard, add 100 g of sugar and 1 sachet of vanilla sugar (or a teaspoon of extract) and continue beating until you get a thick and shiny foam as in marshmallows (if you turn the bowl over your head so that no foam flows into your head).

Put the yolks in a small bowl, rub with oil and 25 g of sugar and flavor with grated peel of 1/2 lemon. Finally, add the milk and mix well. Pour this mixture over the beaten egg whites and beat carefully for a maximum of 5 seconds. Do not beat more because the foam will lose air and deflate!

Sift the flour (all at once) and mix gently with the spatula (manually) from bottom to top until incorporated. DO NOT put baking powder! The air accumulated in the egg white foam is the best natural growth agent! Finally add the raisins or cranberries.

Baking fluffy cake with raisins, simple and economical

Pour the composition into the cake pan (24 x 11 x 5 cm) lined with baking paper and level gently with a spatula. DO NOT drop the form of the table because the air in the foam will be lost! Not even sponge the shapes don't fall… I sprinkled a few almond flakes on top.

I immediately put the cake pan in the preheated oven at 170 C. I baked the cake for 40 minutes. I can't describe to you what nice flavors I have in the kitchen. You can test with a toothpick to see if the cake is baked in depth.


Foodblogger at Savori Urbane. #savoriurbane

I overturned the cake as soon as I took it out of the oven. It needs to be ventilated so it will best sit on a kitchen grill. If the cake stays in shape it will sweat and become sticky. I left it until it cooled completely.

Walnut check

Walnut check. The cake is one of the most appreciated sweets. It is very easy to prepare, it can be made with cocoa, chocolate, various candied / dried fruits, nuts, hazelnuts, almonds. The secret to making this cake fluffy is to have all the ingredients at room temperature. A special cake that will impress not only your loved ones, but also anyone who pays you a visit. It is perfect both for a cup of tea or coffee served with family or friends, and for special occasions. I invite you to try this nut cake recipe or the fluffy nut cake recipe without baking powder-recipe here!

Ingredients cake with walnuts:

  • 200 g flour
  • 200 g sugar
  • 60 g walnut kernels
  • 25 ml oil
  • 10 g cocoa
  • 5 g baking powder
  • 5 separate eggs
  • 2 sachets of vanilla sugar
  • the peel of a lemon
  • a pinch of salt.

Preparation of walnut cake:

Walnut Check-Recipe Video:

In a larger bowl we put the egg whites, vanilla sugar, salt and with the help of the mixer we will beat the egg whites at low speed, until the composition begins to harden. We will put the caster sugar in a spoon and mix at a higher speed until we get a hard and shiny foam.Put the oil over the yolks little by little, mix well until the composition is homogeneous.Over the beaten egg whites, add the yolks and mix from the bottom up very lightly so as not to leave the composition.Mix the baking powder with the flour. Put 2-3 tablespoons of flour over the composition, mix lightly until you finish the flour. At the end we add the lemon peel.In a bowl, separate a small part of the dough (a quarter) and put cocoa mixed with a little water and mix the composition.Line a cake pan with butter. Put in the tray part of the simple composition and part of the cocoa and repeat the procedure until a thick layer is formed, which allows us to incorporate the nuts in the middle of the cake.Then add the walnuts and add the rest of the composition. The tray must remain half empty, because in the oven the cake will grow a lot.This is what it should look like before we put the tray in the oven.Put it in the preheated oven at 180 degrees for 45 minutes.

Complexity Preparation time Nr. servings
low 1 hour 1 large cake


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Check in three colors with coconut and cocoa

Because I have some egg whites left from the salad and cake, I thought of making this cake in three colors with coconut and cocoa delicious and good-looking.

The result was two cakes, one I made in the shape of a guguluf.

But the shape didn't matter anymore, no matter how good it turned out, it was eaten immediately, I barely saved the one in the shape of a cake for my mother.

I prepared the cake according to the classic recipe, noted in the old notebook, in which the main measure is a 250 ml cup.

[ingredients title = & # 8221Ingrediente & # 8221]

  • 8 eggs + 6 egg whites
  • 2 + 1/2 cup sugar
  • 1 cup oil
  • grated lemon and orange peel
  • 1 teaspoon lemon juice
  • 2 tablespoons cocoa
  • 150 gr coconut
  • 2 cups + 2 tablespoons flour
  • coffee essence
  • lemon essence
  • salt

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

Dough preparation

Assembling cake in three colors with coconut and cocoa

We grease the guguluf form with oil, and we cover the cake tray with baking paper and we start to put the composition, alternating two tablespoons of yellow composition and one tablespoon of black composition, in order to beautifully marble the cake.

Beat the 6 egg whites with a little salt, then gradually add a cup of sugar, a little lemon juice, the two tablespoons of flour and coconut.
We spread half of the resulting composition in the shape of a guguluf and half in the shape of a cake.

Bake the cakes for 40 minutes at 175 degrees, but check in the last 5 minutes with the toothpick.

After extinguishing the fire, leave the trays in the oven for 5 minutes, so as not to leave the cakes.
The cakes will not be removed immediately from the trays, but when they are slightly cooled, in order to keep their shape.

Ingredients for fluffy cake with walnuts and lemon, old recipe

Pour the icing on the cake and set aside for at least 30 minutes before serving. It takes a while to get into the cake and spread its flavor. After that, it is cut and enjoyed with great appetite.

And yes, it can be served in the morning with coffee, tea, boiled milk or yogurt. And it goes in the evening, to pamper yourself while you watch TV, with a cup of aromatic mulled wine and a slice of cake.

It smells like holidays and happy family days, doesn't it?

And some tips from Gina:

-Beat the egg whites hard, the dish should be very clean, the eggs fresh. It doesn't matter if they are cold or hot, just be fresh.

-Slightly mix the dough, with gentle movements, so as not to leave the egg whites.

-You can use hazelnuts, ground almonds, not just nuts.

-You can add 50 g of dried fruits like raisins, cranberries & hellip

-Other flavors can be added: orange peel, cinnamon, cloves, anise, ginger, rum & hellip

-The check can be decorated with leaves or snowflakes from sugar paste. Extra fine Margarita powdered sugar it is very good if you want to make it at home sugar paste-recipe here.

-Don't forget the secret ingredient: sprinkle with a drop of love and 2-3 smiles.

Let's have a fairytale winter!

Go below and video recipe:

Cakes knitted with walnut and cocoa

Mix with a silicone spatula until all the ingredients melt. Take the pan off the heat, divide the cream into 2 equal parts and leave to cool.

In a bowl put 380 ml of lukewarm milk, a tablespoon of sugar and crush with your fingers 50 g of fresh yeast. Stir with a whisk until the yeast dissolves. Allow the yeast to activate for 10 minutes.

In a large bowl put 850 g of flour, grated peel of a lemon, a grated teaspoon of salt and mix.

Then pour the activated yeast into the bowl.
In a bowl put 2 eggs, 2 egg yolks, 150 g of sugar and 1 teaspoon of vanilla essence. Mix well with a whisk. Pour the rest of the ingredients into the bowl.

Mix with handkerchief. When the flour has incorporated, add in 2 tranches 240 g of melted butter and bring to room temperature.

Then knead for 10-15 minutes, until the dough comes off the grain walls, is elastic and no longer sticks to the hands.

Leave the dough to rise for an hour, covered with cling film, or a clean kitchen towel, in a warm place.

Remove the foil and transfer the dough to a work table powdered with flour. Divide the dough into 2 equal parts (we will prepare 2 cakes).

Form from each piece of dough a sheet as thin as possible. Use a twister.

Grease each previously formed dough sheet with chocolate cream.

Sprinkle 125 g of ground walnuts on each sheet.

Roll the dough sheet tightly and seal tightly at the ends. Then cut lengthwise in half.

Turn the parts over each other (twist around each other).

Place the cozonacs in trays lined with baking paper. Leave to rise for 30-40 minutes.

Put the trays in the preheated oven at 180 degrees for 50-55 minutes. Remove the cozonacs from the oven.
In a bowl, mix 2 tablespoons of honey with a tablespoon of warm water and 1 tablespoon of lemon juice.
Using a brush, grease the cakes with syrup while they are warm.

Remove the cozonacs from the trays and leave to cool on a wire rack.



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