Because they had gathered again and I wanted to experiment with egg whites. something good.....!
- 8 egg whites
- 9 lg of sugar
- 9 lg of flour
- 9 lg of oil
- 1/2 sachet baking powder
- cherries from compote
- vanilla sugar 3-4 sachets
Preparation time: less than 60 minutes
RECIPE PREPARATION Guguluf from egg whites with cocoa and cherries:
Beat the egg whites with a little salt, add the sugar and vanilla sugar ... mix until it melts.
Add the oil-homogenize
-add the flour in which I added the baking powder and incorporate it into the egg white dough
Pour 1/2 of the composition into a pan greased with oil and lined with flour, add a few pitted cherries
In the other 1/2 remaining composition add cocoa and mix, pour over the white dough
Sprinkle on top and cherries and put in the oven until it passes the toothpick test.
In a clean bowl I placed the egg whites together with the salt and beat them into foam. I used the target but you can also use the mixer. I added the liquid components (milk and melted butter) and mixed them lightly. The last addition was flour, in the rain. I incorporated it gently, with the aim, so as not to lose the air accumulated in the beaten egg whites. Ready! The resulting composition is thicker and more airy than that of classic pancakes.
I invite you to watch video recipe and see step by step how to prepare and how to fry these frothy pancakes.
As you saw in the video recipe, when frying frothy pancakes we need a quality pan, truly non-stick, as it is Tefal pan from the range Talent. Besides the solid construction (it is a heavy pan, with non - deformable bottom of Titanium Pro, suitable for both induction hobs) this Tefal pan also has a non-stick surface like I have never encountered before! The pancakes actually & # 8222dance & # 8221 in the pan! In addition, the red dot in the middle of the pan (Thermo Spot) is the best indication of its heating stage. How many times have you not fried pancakes in an insufficiently heated pan? From now on, this will not happen because Thermo Spot let me know when the pan has reached the optimum temperature and I can start frying. I also explained in the video how you realize this.
I have been buying pans for 20 years Tefal and use them intensively. I didn't have to replace them until now! I always bought other models or sizes, depending on the new appearances on the market, made of new materials and up-to-date technologies. pans Tefal they did not deform me, they did not lose their inner layer (they are not even scratched) and they withstood many washing cycles in the dishwasher. And if my food burned in them, I was able to clean them easily, without soaking or special cleaning agents.
I invite you to discover the pans too Tefal, especially since there is now an exceptional promotional campaign & # 8211 Tefal National Promotion (details here www.inspiratia.tefal.ro). You know you can win one trip to Paris and many other awards?
Perfect with bananas and cocoa
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Guguluf from egg whites with cocoa and cherries - Recipes
1 lg with cocoa tip + 3 lg water
150-200 g fresh, frozen or compote cherries
Method of preparation :
In a bowl, mix the egg whites with a pinch of salt, add the sugar, mixing until it melts and you get a firm and shiny meringue. Gradually add the oil, grated lemon peel and flour mixed with baking powder and cocoa powder (sifted). Stir with a spoon. Divide the quantity into 2. Place a part with a spoon in the tray (20 * 30 cm) lined with baking paper, and in the remaining composition add cocoa powder mixed with water, place it with a spoon over the white composition. Sprinkle cherries on top.
Bake the cake in the preheated oven, at 170 degrees Celsius, for about 30 minutes. We do the toothpick test.
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Eggplant cake with cherries
1. If you have frozen egg whites, take them out of the freezer a few hours beforehand and allow them to thaw at room temperature or in the refrigerator. However, if the cherries are frozen, they should not be thawed.
2. Mix the egg whites well with a pinch of salt until they harden. Gradually add the sugar and beat very well, until the egg whites are very hard and shiny. Add the yolks and mix. Pour in the oil and continue to mix. Gradually sprinkle sifted flour, mixed with baking powder, and mix gently with a wooden spoon until all the flour is absorbed, then add the cherry essence. Leave aside 6 tablespoons of dough that will be mixed with cocoa. In the rest of the dough, add the cherries and cranberries.
3. In a large tray, lined with butter and breadcrumbs or baking paper, pour half of the composition, then put the cocoa dough and the rest of the composition. Bake the cake for about 40 minutes, until it passes the toothpick test. Cut after cooling, then powder with sugar.
Check with cocoa and cherries
Give the complete recipe even if you have to write more because it is correct for those who want to try it.
There are also beginners that we need to help with complete advice. AND AFTER WE HAVE SWEET DESIRE WE PROBABLY PUT THE CHERRIES THAT YOU FORGOT TO PUT THEM.
During the preparation, it was omitted to remember that cherries are also added. Otherwise, I think it's ok.
Fantastic Cake is a cake with vanilla cream between two countertops, one made of cocoa and another made of egg whites and cherries (cherries) from compote, and used in the summer fresh. It is prepared quite simply, as we are already used to, so I invite you to try it.
20 x 30 cm tray ingredient:
Brown countertop with cocoa:
6 tablespoons sugar
2 tablespoons oil
2 tablespoons water
6 tablespoons flour
2 tablespoons cocoa
White egg white countertop:
6 egg whites
6 tablespoons powdered sugar
100 g roasted walnuts
1 cherry or cherry compote
Vanilla cream with butter:
500 ml of milk
2 teaspoons vanilla essence or a pod
6 egg yolks
120 g of sugar
60 g starch
200 g butter
150 g chocolate
20 g butter
How to prepare Fantastic Cake:
Brown countertop preparation:
In a bowl, beat 6 egg whites with a mixer until they become hard. Add the sugar, alternating with the yolks and spoons of cold water and oil. Sift the cocoa flour and add it to the dough in 2-3 tranches, mixing gently with a spoon or a whisk.
Turn over a 20 x 30 cm baking tray lined with baking paper.
Bake at 170 ° C for 25-30 minutes. Remove when ready, turn over and remove the paper, then allow to cool.
Step by step preparation of egg whites
- 90g egg whites (approx. 3 egg whites)
- 100g butter
- 50g old
- 140g flour
- 25g cocoa
- 50g ground nuts
- 1 teaspoon baking powder (4-5g)
- 1 teaspoon vanilla extract
- 1 drop of salt
- powdered sugar for powdering
Method of preparation:
Whisk the egg whites together with the sugar and salt. Add a little melted and cooled butter + vanilla extract, stirring gently.
Pour cocoa, ground walnuts and then flour with baking powder on top. Mix until the ingredients are smooth. You will get a slightly soft and sticky dough. Cover with cling film and refrigerate for a few hours or even overnight.
The oven starts at 180 degrees Celsius.
The dough is spread on a plate sprinkled with flour. It is slightly crumbly, but can be spread with a twister in a not very thin sheet.
With a wavy cutter (or with a knife) cut sharp angle trenches.
The triangles are rolled from the base to the top, thus obtaining some cornlets made of very cute whites.
The croissants are placed in a tray lined with paper and baked at 180 degrees Celsius, about 25-30 minutes.
After baking, add vanilla powdered sugar and store in airtight metal cans.
25g butter / margarine
4-5 tablespoons cocoa
a pinch of salt
1 teaspoon baking soda
a handful of sour cherries or cherry compote
a handful of ground walnut kernels
esenta de rom
1 sachet of vanilla sugar
powdered sugar for powder
In a kettle we put on the fire the sugar, the milk, the cocoa, the butter until it boils, then we put it aside, we add the rum essence and the vanilla sugar and we let it cool, stirring from time to time.
While the syrup in the kettle cools, separate the eggs, mix the yolks well, and over, pour the cooled syrup, flour mixed with baking soda, ground walnut kernels and sour cherries. Mix all the ingredients well and at the end add the egg whites that we beat with a pinch of salt, lightly homogenizing with a spatula from top to bottom.
Pour the resulting composition into a guguluf shape that we grease with a little oil and put it in the preheated oven for about 40-45 minutes or most certainly we do the toothpick test.
In the end, when we take it out, we powder it with powdered sugar and we can serve it with pleasure!
You can put jam / jam in the cake
Instead of powdered sugar on top we can make a chocolate icing