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Cake dessert with cherries and pink icing

Cake dessert with cherries and pink icing

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countertop: Mix the egg whites with a pinch of salt, then add the sugar until you get a strong meringue. Beat the yolks with the oil, little by little, with a whisk. Mix the yolks with the meringue, incorporating lightly, with a spatula, from top to bottom.

Mix the flour with the baking powder and place little by little over the above composition.

Wallpaper two cake trays with baking paper and divide the composition evenly.

Place the pitted cherries on top and bake the cakes in the preheated oven at 180 degrees C for 45 minutes. Do the toothpick test and then leave the cakes to cool.

In the meantime, get ready glaze: Boil the cherry juice together with the brown sugar, and when it boils and the sugar has melted, add the starch. Leave on low heat until it thickens a little, then leave to cool.

Mix the soft butter with the powdered sugar, then add the cream cheese and 2-3 tablespoons of the cherry cream, depending on how pink you want the icing.

Coat the cakes with icing.

Dense cake with blueberries and acai glaze

For me there are two types of mornings: mornings with hearty breakfast with toast, hummus, avocado and vegetables - something salty anyway and mornings with coffee and something sweet. Good are also the mornings in speed, when not much happens but a smoothie enjoyed at home, or on the way to ... a slice of blueberry cake, along with a cup of steaming coffee.

This magically good cake with blueberries and acai icing happened a day ago, just like most recipes in my house: totally unplanned and unplanned! For example, this time, I had a casserole full of blueberries, which I had bought at the market, and with which I knew I wanted to do something good, good, but I didn't know exactly what.

Until I saw this recipe on one of the blogs I follow, and I said that I have to try it too, because it looks incredibly good and I was firmly convinced that the taste will be great too!

Blueberries are in high season now, markets abound in them, and I think they are their biggest fear, being the period when I make serious supplies (I put them in the freezer, I use them in smoothies, cakes, pancakes and others).

I wholeheartedly encourage you to eat them too, because they are extremely healthy, but be careful, not those taken from supermarkets, which are related to culture and have nothing to do nutritionally, with the forest, grown in the wild. . First and foremost, they are very rich in vitamins and antioxidants (their color and juice should make you think from the start) and being grown in the wild, they have not been modified by hybridization, as a result of the healthiest and fullest of nutrients, having at least 15 different types of phyto-nutrients, all having antioxidant potential that protects virtually the entire body. They prevent the degradation of cells, tissues and muscles and play an important role in the proper functioning of the cardiovascular system and brain health.

That being said, I say that I convinced you to take a tour of the market and make serious supplies, right? But be careful when you choose them, do not buy them fermented, in which case you can not do anything with them. Taste, smell and don't be suckers - choose the best!

Dessert cake with cherries and pink icing - Recipes

Are poppy fans in the area? -)
I'm also a big poppy fan, so when my eyes fell on this recipe, as it happens to me every time I buy a magazine with recipes, I immediately thought that I would prepare it soon. What I did -)
The recipe is from Click magazine for women no. 35/2014.


6 tablespoons soft butter,
100g plum jam,
100g old powder,
250g ground mac,
120g flour,
4 eggs,
1 lgta old vanilla bourbon Dr.Oetker.

For the glaze:
1 album,
lemon juice,
150-200g powdered sugar.

For decoration:
walnut lambs.

Preheat the oven and line a tray with baking paper.
Separate the yolks from the whites.
Rub the butter with the powdered sugar, add the yolks, one by one,

and bourbon vanilla sugar.
Stir in the plum jam. Made by mom -)

Then add the ground poppy seeds and sifted flour. Stir.

Beat the egg whites until stiff. Gently incorporate the egg whites into the cake batter with a spatula.

Put the composition in the oven for 40-45 minutes until it becomes copper or do the test with a toothpick.
Let cool.

For the glaze: Mix the slightly beaten egg whites with a fork with the juice of a lemon.
I paid almost 3 lei for this lemon, and this after the price of lemons dropped from 17.90 to 14.90 in Kaufland more than a week ago.

Gradually add the powdered sugar and mix. I did not put all the sugar, it depends on how much lemon juice 2 or egg white, so it is good to put it gradually. Maybe it will be too little, prepare more.

Cover the cooled cake with icing, slice into cubes and garnish with walnut lambs.

It has a special taste due to the plum jam !!

These are the last pieces I have left for the picture: P All three of us are poppy fans -)


what a good idea: D
ador macul & lt3
maybe I'll try it too, it looks great & lt3


This recipe participates in the "Weekend with growth" challenge. The host of June 2014 is STEFANIA ANASTASIU.
All the recipes proposed by Stefania are delicious. But one caught my attention and I decided to try it. I added in addition, the chocolate icing. The result exceeded expectations, absolutely sensational.



- 6 eggs
- 250 grams of sugar
- 250 gr of flour
- 12 tablespoons of oil
- 1 sachet of baking powder
- 3-4 tablespoons of cocoa
-vanilla essence or 1 sachet of vanillin


- 150 g dark chocolate
- 30 g butter


1. Separate the egg whites from the yolks

2. Beat the egg whites with the sugar, add it gradually.
3. Mix the yolks with the oil. Gradually add the oil.
4. Mix the two compositions.

11. Prepare the icing. In a bowl, melt the "bain marie", chocolate and butter.
12. When the chocolate icing has cooled, pour it over the cake. Enjoy a little chocolate on top.




- 6 eggs
- 250 grams of sugar
- 250 gr of flour
- 12 tablespoons oil
- 1 envelope of yeast for sweets
- 3-4 tablespoons of cocoa

-Vanilla or 1 sachet of vanilla

1.Separate the egg yolks from the egg whites
2. Beat the egg whites with the sugar, add little by little.
3.Mix the yolks with the oil. Add the oil little by little.
4.Add the yolks to the whites (the two compositions).
5.Add the vanilla, flour, stirring with a spoon from bottom to top, until a homogeneous composition. Finally add the yeast.
6. The composition obtained, divide it into 2 equal parts.
7.In one part add the cocoa.
8.Prepare a mold with baking paper, or if it is not greased with butter and put some flour in the rain.

9.Pune alternating a tablespoon of regular dough and a tablespoon of cocoa, until done.

10.Put the tray in the preheated oven at 150 degrees for about 45 - 50 minutes. Depends on the oven.
11.Prepare the glaze. In a bowl, place the melted chocolate in a "bain marie" with butter.
12.When the chocolate icing has cooled, pour it over the biscuit.At pleasure, put on the icing even though grated chocolate.

Heart check

The given ingredients must be divided in two, but the two doughs are not prepared at the same time.
Start with the colored dough, as follows:

Preheat the oven to 175 degrees Celsius.
Wallpaper a small baking tray of approx. 15 x 23 cm. Set it aside.
In a bowl, mix the flour with the baking powder, baking soda and salt.
In the bowl of an electric mixer, mix the butter with the sugar.
Then add the eggs and grated lemon peel.
Alternately add the flour and whipped milk mixture until combined.
Add lemon juice, vanilla essence and dye.

Pour the pink (or red) dough into the prepared baking tray and bake approx. 30 minutes, depending on the oven, until it passes the toothpick test. Allow to cool.
After the colored cake has cooled, cut out small hearts.
Use a small cutting form so that they can be easily hidden in the final preparation.

Now prepare the simple dough, following the same steps as before, except for adding the dye.
Wallpaper a cake pan with greased baking paper.
Pour into the mold a small part of the simple dough and stick the colored hearts in it, glued in Indian string from one end of the form to the other.
Pour the rest of the dough so that it covers the hearts.

Bake for 30-35 minutes, depending on the oven, or until it passes the toothpick test.
Be sure to test with the toothpick on the edges of the cake, because in the middle are the already ripe hearts.
Allow to cool

Prepare the icing by beating the powdered sugar with lemon juice.
Pour the icing over the cooled cake, slice and serve.

Sweet and fragrant moments

These candies, in the shape of hearts, rhombuses and stars, are the last in the series of candy-shaped creations produced in one of the past days, along with Lioara Candies, Raffaello Candies and Bounty Candies with dark chocolate icing.

Here is what I used for 20 pcs .:

1/3 of the composition for Rafaello Candies, 20 hazelnuts and 160g (two bars) white chocolate with raspberries (actually pink), respectively Heidi & # 8211 ChocoVenture - (white chocolate with raspberry).

I melted the chocolate in a bain-marie, then I smeared the candy shapes (washed and dried) with a brush soaked in chocolate, completely covering their inner surface and I put them in the fridge for 5-10 minutes. When the time expired, I took out the shapes and greased them once more over the hardened layer, then I put them back in the fridge for 5-10 minutes. After 5-10 minutes I took them out and gave them another layer of chocolate, then I put them back in the fridge. After 3 layers and the necessary minutes, a shell thick enough to support their filling should result, so without removing them from the molds, we fill them with the composition of coconut and a hazelnut, level them well on the surface and we put it back in the cold.
Meanwhile, we prepare the chocolate (la bain marie) again to form the base of the candies. Remove the molds, grease a uniform layer of chocolate on top of the filling and put it in the cold again.

After another 5-10 minutes I took out the molds and found that the chocolate had not hardened enough, so I put them in the freezer for 30 minutes. After 30 minutes I took out the molds, then I tried to take a candy out of the mold and it came out well, so the chocolate hardened enough.
The candies are removed from the molds by gently removing their silicone edges and twisting them over the head. We then place them on a plate and prepare to decorate them nicely.
For decoration, I soaked the chocolate again and placed it in a disposable bag that I cut very close to the top to draw very thin wires over the candies, as you can see in the picture.

Along with the wires I sprinkled some multicolored coconut flakes.

I think these are the most beautiful and delicious candies I have ever tasted. Here is a section:

And, without false modesty, I think my first experience in making candy was a complete success.


Dana, how beautiful are all the pink, white chocolate candies.
Compliment. I also like the shapes in which you made them, I know what you went through with each candy, so all the respect for your work & quotdulce & quot. I kiss you sweet and soon!
(p.s. thank you very much for changing the address, and when you have less time you can change it at the side bar below everything where the last post from the old address remained! thank you very much Dana)
(p.s. 2 - when you still have time you can post some photos with Bucharest. I don't know what area you live in, but I left the Drumul Taberei neighborhood and the Palace Hall more than 20 years ago. but I enjoy any picture.)

Mmm. what a delight!
If they are perfect!

Congratulations from the bottom of my heart for my mastery. I declare myself impressed by the success of all the candies you made!

What a nice pink. looks very, very good. I like it. Congratulations!
See you!

Thanks for the compliments, Nina!
I also really liked the shapes, I tested them and I'm happy with what you can do with them.
I kiss you too & quotduuuulce & quot!
(ps sorry, I'm going to change the address at the side bar now, and I'll post pictures from today's Bucharest as soon as possible, but I recommend you to enter I think you'll like it )

Thanks for visiting, Danielutza!
Pop and have a great week!

Thanks, Ellis!
A beautiful day!

That's right, Maria, and I really liked the shade of pink.
Thanks for compliments.
Have a nice afternoon!

I have a lot to look at here. In 3 weeks or gathered a lot of goodies. Have a lot of patience! When you send me a box of candy from Dana ... It's a wonderful weekend! Cami

@ With great pleasure, Nina!
Kiss me too!

@ Hello Cami!
Well, they are my first candies, I hope to make them even more beautiful next time. and with great pleasure I send you a box. after I patent them :) so that the Germans don't steal my recipe :) :)
I wish you a wonderful we too.

Oaaau. I found you now when I went on a diet.

Life in pink))
Very beautiful ... I think I would be sorry to eat them: D

They are very beautiful. Like in stories.

dana, you only made delights in the new forms, you are rewarded with me, I am waiting for you!

My name is Adrian and I am writing to you on behalf of the site We would love to be part of the team of partners / bloggers passionate about the art of cooking. For this please use the form on the page: or send us an email at [email protected]

passion for cooking!
Adrian T

@ Hello Anyela,
My opinion is that the best diet is to taste a little of everything and not to give up something altogether. so a candy you could afford :)

@ They are really beautiful, Olgutza, but they are also tasty on top, so the appetite makes you feel sorry :) :)

@ Thanks for the invitation Adrian!

My dear, you already have the prizes, just like me, but still please pick them up. & lto good day! Cami

Thanks Cami. I'm coming to pick you up :) I wish you a peaceful evening!

they are the most beautiful candies I have ever seen and they are probably also delicious.

Thanks, Maddy, they are really delicious :)

Dana, I admit that I haven't visited you in a long time and I'm honestly sorry. what I saw here with you ..I can only say SUPERB.
With your permission I will try to be inspired by your wonders

Thanks for visiting, Lory!
Get inspired, my dear, because I also "stolen" something from you :) and I can't wait to apply them :)

Cherry cake and chocolate icing

Simple cake recipe with cherries and chocolate icing. It is a fluffy cake with cherries and chocolate icing, easy to prepare and very delicious. This is what a fluffy fruit cake should look like. Each slice contains cherries in abundance, not just a few. You can try the cake recipe without baking powder.

  • It took:
  • 4 eggs
  • 2 cups of flour
  • 2 teaspoons baking powder
  • 50 g grated chocolate
  • 2 tablespoons good quality cocoa
  • 200 g sugar
  • 3/4 cup oil
  • Topping:
  • 100 g chocolate
  • 5 tablespoons milk
  • 50 g butter
  • Furthermore:
  • 1 1/2 cup cherries or sour cherries
  • a few cherries or cherries for decoration
  • * I measured with a 250 ml cup

In a bowl, mix the egg foam with the sugar.

Gradually incorporate the sifted flour together with the cocoa and baking powder.

Incorporate grated oil and chocolate.

Put the cherries or sour cherries in the dough.

Mix with a spatula to obtain a homogeneous mixture.

You can use both fresh and frozen cherries or cherries or compote. If you use compote fruits, you must drain the juice well.

Pour the composition into a tray with a size of 36 x 12 cm wallpaper with baking paper.

Bake the cake in the preheated oven at 180 & ordm C for 45-50 minutes.

For topping, melt the chocolate in a bain-marie.

Add butter and milk and mix until smooth.

Distribute the icing evenly over the baked and cooled cake.

Decorate with cherries or sour cherries.

Give the note for the recipe Check with cherries and chocolate icing


The best cake with carrots and nuts. I said! After several good carrot cake attempts, this is by far the best! Aromatic, fragrant, fluffy, healthy & # 8230 can use all possible adjectives for a cake, believe me they are well worth it!

I prepared this cake for the first time for my family without telling them what I put in it. My husband is not happy about vegetables in sweets, and the child sometimes copies it. Shall I tell you that they ate all the cake without asking me what it contained? This gave me courage and I did it in double quantity to give all the children in the class a slice in the trip I was going with and a few parents. And then everything was eaten, and some children asked if I still had it.

If I had a clear proof that this cake is good, I brought it here too, because it would be a shame not to try it as many people as possible.

The recipe is trivial, the ingredients can be found everywhere, it doesn't cost much and it's very easy to make.

To make this carrot cake I used a round shape. I lined it with oil and flour very well, even on the inner ring, so as not to stick and keep this beautiful shape. If you happen to be a beginner, and put too much flour, it will be easily removed with a kitchen brush (with hair), after it cools. If you do not want to complicate yourself, use a classic form of cake.

You can prepare it at any time, but also during the Easter holidays, when it seems to me that carrot desserts work best.

I also have a fabulous carrot cake recipe, so I invite you to try this one as well. You find it here.

Now I let you discover what ingredients you need and how to prepare the carrot and walnut cake:


3 eggs
250 g flour
50 g finely ground walnuts
6 coarsely chopped walnuts & # 8211 larger pieces
250 g sugar
1 sachet of vanilla sugar
1/2 teaspoon cinnamon powder
grated peel from 1/2 orange
250 g grated carrots
150 ml oil
2 tablespoons orange juice
1 pinch of salt
1 sachet of baking powder

For the glaze:
60 g milk chocolate
1 tablespoon orange juice
1 teaspoon butter

Mix the egg whites with the sugar until you get a very strong foam. Add the yolks one after the other, mixing lightly with a whisk, then incorporate the oil, the sifted flour and mixed with a pinch of salt.

Extinguish the baking powder with orange juice, pour over the composition, add the ground and chopped walnuts, then the cinnamon and mix lightly.

The last ingredient in the composition is the finely chopped carrots or grated by the smallest grater.

Pour the composition into a form lined with baking paper or butter and flour. Bake the cake in the preheated oven at 180 ° C for 45 minutes. We do the test with the toothpick to see if it is baked. We take it out on a grill and let it cool.

Melt the chocolate with a tablespoon of orange juice in the microwave for 30 seconds. Mix immediately with the butter and pour over the cake. Let it dry completely, then we can slice the cake and serve.

And if I kept telling you that it is the best carrot cake with nuts, then this recipe is definitely worth enrolling in the October challenge launched by Mihai.

Recipe: Cherry cake

Cream Ingredients for Cherry Cake
& # 8211 300 gr fresh
& # 8211 3 tablespoons powdered sugar
& # 8211 1 cherry yogurt of 125 gr
& # 8211 1 jar of canned cherries for cakes (or frozen cherries or you can also use cherry from compote)
& # 8211 2 sachets of gelatin
& # 8211 5- 6 tablespoons cherry jam

Decor ingredients for Cherry Cake
& # 8211 a few cherries
& # 8211 200 gr fresh
& # 8211 pink commercial glaze

Top preparation for Cherry Cake
Whisk the egg whites with a pinch of salt. Add the sugar, then the yolks and baking powder. At the end, put the pudding powders in turn. (If I didn't find the cherry pudding, I used the strawberry pudding).

Top preparation for Cherry Cake

The cake composition is divided in two and bake 2 tops separately in a cake pan greased and lined with baking paper.

Grease the top with cherry jam

Cream preparation for Cherry Cake
Whip the cream. Add powdered sugar and cherry yogurt. Last time, mix with the cherries, squeezed well with the juice.

cream preparation for Cherry Cake

The gelatin is soaked in the syrup left by the cherries, if necessary add a little more cherry compote juice. Heat the gelatin and then pour over the whipped cream and mix well.

Assembling Cherry Cake
Take the first top and syrup it with a little compote juice or cherry syrup. Then grease the top with cherry jam.

Grease the top with cherry jam

Spread the whipped cream over the jam.

and place the second cake tray. Leave the cherry cake to cool until the cream hardens and then decorate as desired.

On top I used a commercial pink icing (strawberry flavored). I covered the cake with whipped cream and decorated it with some cherries.

Dessert cake with cherries and pink icing - Recipes

A short time ago, I participated in a Facebook contest organized by Sian Books and I won two recipe books by Laura Adamache: 24 recipes Candies and chocolate biscuits and 24 recipes Sweet and savory cakes.
From "24 recipes Sweet and savory cakes" I chose to prepare Cake with two layers of pineapple, but in my version, adding candied cherries and because the baking powder causes burns, instead of an envelope I used only a grated teaspoon .
I hope Laura doesn't get upset, she knows how much I appreciate and respect her and I thank her from the bottom of my heart for the books and for the patience with which she answered me every time I had a perplexity or I simply thanked her for one recipe or another & lt3 & lt3 & lt3

Preparation: 15 '
Baking: 30-34 '
Difficulty: low.

240g flour,
130g powdered sugar +3 tablespoons,
100g butter + 30g,
3 eggs,
or preserves SunFood pineapples,
1 teaspoon baking powder,
7-8 candied cherries.

My version requires more time, but less baking powder: just a grated teaspoon instead of a 10g sachet.

1. Drain the pineapple pieces on a plate with absorbent paper towel. Keep the pineapple juice for the syrup.
I had a can of pineapple pieces from SunFood, Laura used pineapple slices.

Separate the egg whites from the yolks.
The butter at room temperature is foamed with 100g powdered sugar and 30g ground brown sugar,

then the yolks are placed one by one, that is, one by one,

mix after each until incorporated. Sift the flour together with a grated teaspoon of baking powder and mix gently.
Beat the egg whites with a pinch of salt and incorporate them easily, from top to bottom, into the yolk composition.

Put the 3 tablespoons of sugar with the 30g of butter and a tablespoon of water in a pan, and leave until they melt and turn into a golden syrup.

Pour this syrup into a cake, then place the well drained pineapple pieces. Some pieces were very thick, but I cut them in two or three, as the case may be.

Bake the cake in the preheated oven at 180 degrees C for 30-35 minutes.
Remove the cake from the oven, prick it with a toothpick or a skewer stick and pour the warm pineapple syrup over the cake.

Variant of Laura:
In a plastic bowl add eggs, flour mixed with baking powder, melted butter in a bain-marie, brought to room temperature and powdered sugar.
Put 30g butter cut into small cubes in the shape of a cake and 2 tablespoons of sugar. Put the form on low heat, and after the butter has melted and the sugar has acquired a golden color, turn off the heat.
Drain the pineapple slices and cut them into two equal halves. We place them in the tray, lengthwise, taking care not to overlap them.
Over the pineapple layer add the dough, level it carefully, and on top of the dough form another pineapple layer (place one next to each other, each half of the pineapple slice, without overlapping them).
Bake the cake in the preheated oven at 180 degrees C for 30-35 minutes.
Remove the cake from the oven, let it cool in the form for 2-3 minutes, then turn it over on a grill.
Serve after it has cooled completely.


Exceptional for me, especially next to a cup of warm milk!
Both options are wonderful, so my dear girls, I have work to do. I passed the recipe on. & quot. To do & quot! Thank you
Dear Tiana!

Incredibly dear Miss Master Chef :)
I will definitely do it too. I will show you the result :)
thank you very much for the recipe, because I love cakes of any kind & lt3

No, I'd like that next to my cup of coffee now! Very good I think it is! Many kisses!

Your cake is very beautiful, and it contains two of my favorite fruits, so I kept it :)


  1. Kalrajas

    In it something is also idea excellent, agree with you.

  2. Perkin

    You allow the mistake. Write to me in PM, we will discuss.

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