«SNAKERS» CAKE

«SNAKERS» CAKE

Ingredients:
● 2 cups of flour,
● 2 cups of sour cream,
● 1.5 cups of sugar,
● 7 eggs,
baking powder.


For cream:
● 1 can of boiled condensed milk,
● 150 grams of oil,
● nuts,
● raisins.
Preparation: I beat up 7 proteins with 400 g of sugar, I made one cake with a diameter of 26 cm (on paper I drew a circle with a diameter of 24 cm, and the cake then blurred to 26 cm), and the remaining meringues still dried the sticks. I think, the cake of 4 proteins will be normal (for 1 protein — 60 grams of sugar)
Cream:
1 can of boiled condensed milk + 150 g of sink. at room temperature, then beat
Nuts: fried peanuts, gram 200 (or to taste)
Grind the rolling pin is not very shallow.
Korzh: You can take any favorite chocolate biscuit. if you get a dry biscuit, soak it with sugar syrup, or compote … This time I made a chocolate croquet (26 cm), it’s good because it turns out to be wet and not as «heavy» as chocolate in boiling water.
Biscuit cool and cut into two halves along.
grease the surface with half of the cream, thickly sprinkle with nuts.
Cover with meringue-meringue, also grease with cream and sprinkle with nuts.
From above put biscuit cake, a little press.
Pour chocolate coating and sprinkle with nuts .
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Recipe for a very tasty and bright salad «Mexican»

Recipe for a very tasty and bright salad «Mexican» 👌

Here are the ingredients we will need 
* Lettuce leaves — 3-4 leaves
* Red Bulgarian pepper -2 pcs.


* Sweet corn — 3-4 tablespoons.
* Marinated mushrooms — jar
* Green onion -1 beam
* Salt and pepper to taste and a little sunflower oil
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Fast lazy «pizza» on the loaf.

Fast lazy «pizza» on the loaf.

It will take:
sausage
hard cheese
loaf


tomatoes
mayonnaise
ketchup
greenery
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Cake with creamy icing and sugar cranberries

Cake with creamy icing and sugar cranberries

Ingredients:
For the cake:
480 g of fine sugar
1 teaspoon of salt
4 eggs


200 g of neutral vegetable oil (for example from grape seeds)
50 ml of boiled beet juice
40 g of cocoa
450 g of flour
80 g of starch
400 grams plain yogurt
1.5 teaspoons of soda
1.5 tablespoons white vinegar
butter for mold lubrication
For glaze
150 grams of butter at room temperature
190 g of cream cheese
550 g of sifted powdered sugar
For decoration
egg white
powdered sugar
cranberry
preparation:
Preheat the oven to 150 ° C.
Lubricate with oil and lay parchment four shapes 18 cm in diameter.
Beat up sugar, salt, eggs, butter, beet juice until the sugar dissolves. Separately mix cocoa, flour and cornstarch (it is better to sift all together through a sieve).
Extinguish soda with vinegar and add to yogurt, add to the sugar-egg mixture.
Add half of the yoghurt mixture to the mixture of flour and cocoa, then the remaining mixture of flour. Finally add the remaining yoghurt mixture and mix until smooth.
Distribute the dough between the forms.
bake for 30 minutes.
Leave to cool in forms.
Prepare the glaze:
Beat the butter. Then add the cream cheese and mix well. Gradually add the powdered sugar and whisk at low speed for 3 minutes.
glaze can be stored at room temperature for 2 hours, and in the refrigerator for a week.
Collect the cake:
After each layer is well cooled to take out of the mold and cut out 15 cm with a ring of even circles from each cake.
shift the icing in the confectioner’s bag and fill the surface of the first cake with a glaze in a spiral. Continue to collect the cake, coiling the glaze with a spiral.
Half a cranberry roll in egg white, and then roll them in sugar. Allow to dry for 1 hour on a baking sheet.
decorate the cranberry cake, alternating candied with the usual. Remove the cake in the fridge for 12 hours
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Strawberry sponge cake

Strawberry sponge cake

For biscuit:
Egg — 6 pieces
Sugar — 1 glass
Water — ¼ cup
Vanillin — 1 teaspoon


Flour — 1 glass
Salt — ¼ teaspoon
Fresh strawberries — 950 g (leave 8-9 pieces for decoration)
Sliced ​​almonds — 2 cups
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