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Peanut and raisin check

Peanut and raisin check

Beat the eggs with a pinch of salt until they double in volume. Add the sugar and mix until it melts and the composition becomes like a cream. Then they are placed one by one, mixing well after each melted butter, yogurt, cocoa and flour mixed with baking powder. At the end, incorporate the coarsely chopped hazelnuts and the raisins sprinkled with rum essence.

The obtained composition is placed in a tray well greased with oil and sprinkled with flour and put in the oven over medium heat for about half an hour. The toothpick is tested.

Leave to cool in the pan, then portion and serve with chocolate sauce.

Wet cake with apples, dried fruits, nuts, hazelnuts and cocoa

Preparation time 30 minutes

Cooking time 1 hour 30 minutes


  • 240 g flour
  • 1 tablespoon black cocoa tip
  • 1 baking powder (1 sachet)
  • 150 g sugar cough
  • 1 teaspoon grated cinnamon
  • 100 g pitted prunes
  • 100 g dehydrated apricots (dried)
  • 100 g walnut kernels
  • 100 g unsalted hazelnuts
  • 1 tablespoon of raisins or cranberries
  • 5 large apples

PREPARATION Wet cake with apples, dried fruits, nuts, hazelnuts and cocoa
Prepare a cake form. Cut the paper to size, with hanging edges, fold it and stretch it, so it will easily take the shape of the tray.
1. Carefully choose the walnut kernels. Crush them for 7 seconds on the robot, medium granulation. Crush the hazelnuts in the same way, medium, but do not mix them with the walnuts because they are stronger and will crush 2-3 seconds longer.

2. Put the dry ingredients in a large bowl. Sift the flour together with the cocoa with a sieve, add the baking powder. Then mix with walnuts, hazelnuts, sugar and ground cinnamon.

3. Prepare another large bowl. I took out the plums from the plums, weighed 100 grams and cut them into 3 each. I also cut into 3 dehydrated apricots. I also added raisins. Apples being with a slightly shiny (dubious) skin after washing, I peeled them. Because I no longer have the tubular tool to remove the hard shells with seeds in the middle, I cut them into 4 and cut with the knife removing the useless hard parts. I shaved them at the robot with the grater with big holes. I mixed them with the cut fruit. Now turn on the oven at 160 degrees.

4. I overturned the fruits over the dry mixture and mixed them well with clean hands. I put it side by side in the form of a prepared cake. Pressing and leveling.

5. I baked it at 160 degrees for 45 minutes on the lowest step of the oven, then I put it in the middle and baked it for another 45 minutes. Be careful, so bake for an hour and a half. It baked perfectly and grew as it should, it is bulging. I tossed it from the paper tray onto a grill to cool. I removed the paper after it cooled down.

Delicious dessert, we really liked it.
Liv (e) it!

Another sweet cake recipe this time: Walnut and cocoa cake - grandma's recipe & gt & gt & gt click here

You will also like the cake with lemon and poppy seeds - simple recipe & gt & gt & gt click here


Delicious is Mannik - Russian cake with semolina and chocolate & gt & gt & gt recipe here

Cake recipes: 13 cake recipes

The check has existed since about 1,700 and was called "pound cake". It was very similar to the cake of those times. It is an extremely popular cake time, which has a thick dough and must be baked in the oven. Simple or with various other ingredients, the cake is a delicious dessert.

1. Simple cake recipe with cocoa

Ingredients simple cake with cocoa

1 teaspoon lemon juice or vinegar

optional peeled and fried walnuts

Simple cake preparation with cocoa

The simple cocoa cake is a cheap and accessible recipe for anyone. To prepare this cake, separate the egg whites from the yolks. Put the egg whites in a higher bowl, add a pinch of salt and beat well with the target (you can use the mixer). Stir in the sugar and continue beating. Add the yolks, oil and flour one at a time. The composition should be a little thicker than that of pancakes. At the end, add the baking powder quenched with vinegar or lemon juice and mix gently with a spoon.

Grease the cake pan (cozonac) with oil, then put parchment paper or tracing paper in it. (It can be wallpapered with flour if we do not have paper) cocoa and mix, then place on top in the pan, over the rest of the composition. Optionally you can add a few pre-fried nuts on top. Put in the oven, where it bakes for about 35-40 minutes. It is ready when it turns brown on top. You can try with a toothpick (insert the toothpick and if it doesn't stick it means it's ready). Sprinkle with powdered sugar.

2. Chocolate cake recipe

Chocolate cake ingredients

How to prepare chocolate cake

Refrigerate the chocolate for 10 minutes, then crush the rolling pin with its purpose. Pour the sugar over half a packet of butter and rub the foam with the mixer. Add in turn: egg yolks, milk, flour, vanilla sugar and a pinch of fine salt.

Grease the cake pan (s) with butter or margarine or line with baking paper. Pour half - 3/4 of the cake composition, sprinkle with chocolate. Pour in the rest of the composition.

Put the trays in the preheated oven. Leave on the right heat (200 degrees C) until baked on top. Try sticking a toothpick - the cake is made if the toothpick comes out dry.

Allow the cake to cool slightly in the trays, then remove to a wooden bottom.

3. Fluffy cake recipe

vanilla sugar and coconut to sprinkle over the cake

Filling: peanuts, nuts, raisins, shit.

How to prepare fluffy cake

Separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Separately make a syrup of 250 g sugar and 5 tablespoons of water and bring to the boil. The hot syrup is gradually poured over the beaten egg whites, stirring constantly. Add the yolks one by one, then the 5 tablespoons of oil (one by one) and the flour in the rain.

Pour into a cake tin (if using baking paper, directly, if not, grease the form and sprinkle with flour or cocoa). Add the filling given through the flour. In a bowl, mix 1 tablespoon of cocoa with a little water and pour over the cake. Put in the oven (which must already be heated to 150 degrees) and bake for 40 minutes, until a toothpick inserted in the middle of the cake comes out clean. When ready, sprinkle with vanilla sugar and coconut.

4. Cake recipe with apples and carrots

Ingredients cake with apples and carrots

How to prepare cake with apples and carrots

The apples and carrots are cleaned, then put on a large grater. Grate the orange peel and squeeze the juice. A teaspoon of baking soda dissolves in a little orange juice.

Rub the sugar with the oil, add the apples and carrots, then the juice, grated orange peel, raisins, a teaspoon of cinnamon and rum. Separately, mix flour with baking powder and baking soda and then add to the composition. Wallpaper a cake form and pour the composition. Bake over medium heat for 1 hour.

5. Cake recipe with cherries and chocolate

Ingredients cake with cherries and chocolate

1 cup water or milk (I put water)

1 teaspoon lemon juice

2 chocolate-flavored cappuccino sachets

How to prepare cake with cherries and chocolate

I separated the eggs and started making the cake. I beat the egg yolks well with the sugar, gradually adding oil and water.

I whipped the egg whites separately and then incorporated them into the composition obtained from egg yolks, sugar, water and oil. I added flour in the rain and baking powder quenched with lemon juice.

I lined the tray with baking paper and poured the composition into it… keeping some of it and I mixed it with cocoa and the 2 sachets of cappuccino (I put cappuccino because I had too little cocoa) and the essence of rum. I poured the rest of the composition over the one in the tray and put the tray in the oven.

After 5 minutes I took the tray out of the oven and put the chocolate squares and the cherry compote without seeds on the counter. I reintroduced the tray from the egg in the oven and left it there until the cake was baked and passed the toothpick test…

6. Banana cake recipe

Ingredients cake with bananas

3 ripe bananas (as ripe as possible, even blackened)

1/2 teaspoon baking powder

2 sachets of vanilla sugar

cinnamon, lemon peel

dried fruits and raisins (I did not put that I did not have)

How to prepare cake with bananas

Crush the bananas, then add the sugar, eggs, oil and mix well until the mixture grows. Add the grated lemon peel, cinnamon, flour mixed with baking soda and baking powder. Finally add the candied fruit and raisins.

Pour the composition into a cake pan lined with flour and bake for 40 minutes on low heat. For more safety, do the toothpick test. Remove, turn over and powder with powdered sugar.

7. Cake recipe with walnuts, rum and cocoa

Ingredients cake with walnuts, rum and cocoa

150gr sliced ​​walnuts.

How to prepare cake with walnuts, rum and cocoa

Rub 6 egg yolks with 1/2 powdered sugar (which is added a little so as not to harden). Finally, add the oil a little at a time. Put the milk. Put the baking powder in 100 gr of milk and mix well. Then grate a lemon in the crust and beat the 6 egg whites and slowly put them in the crust.

After kneading, take a quarter of the coca and rub it with 2 tablespoons of cocoa, rum and walnuts. Put the coca in greased trays lined with flour, and put the coca with cocoa in the middle. Bake over high heat and then economically.

8. Cake recipe with nuts and dark chocolate icing

Ingredients cake with nuts and dark chocolate icing

1 dark dark chocolate

How to prepare cake with nuts and dark chocolate icing

In a bowl, beat the egg whites, then add in turn the 8 tablespoons of sugar, stirring constantly until the composition hardens like meringue.

Pour the yolks into the bowl, one by one, always mixing.

Once the yolks have been incorporated, add the oil, flour and baking powder in turn. Mix well until all this is well incorporated. From the resulting composition, put aside in another bowl about half. In this composition add cocoa and lightly crushed walnuts.

Grease two cake trays with a little oil and cover with semolina. Pour the walnut-free composition into both trays, then top with the walnut and cocoa composition.

Prepare the oven and heat it to 160ºC (medium to low gas), and bake the cake for 30-35 minutes. It is good to do the test with the toothpick: if the toothpick remains clean after you prick the cake, then it is baked if it has traces of composition, then in the middle it is not baked and must remain in the oven.

After baking, pour the cake on trays or grills and leave to cool. Separately, in a bowl, break the chocolate into pieces and add a cup of coffee with water. I melted the chocolate in the microwave, but you can also melt it on the fire.

Pour the icing over the cake, but it is good to be a little warm.

9. Peanut cake recipe

Peanut cake ingredients

1 teaspoon vanilla essence

How to prepare cake with hazelnuts

Rub the butter or margarine well with the sugar until a frothy cream is obtained, gradually add the yolks, milk, salt, vanilla, 100 g of crushed hazelnuts and the sifted flour together with the baking powder. Then add the beaten egg whites, stirring gently with a wooden spoon.

The dough is divided into 2 parts. One part is mixed with cocoa, the other remains white.

Grease and wallpaper 2 cake forms and put the dough with a spoon - a spoon with white dough, one with cocoa dough, until the composition is finished. Sprinkle the remaining crushed hazelnuts on top and place the molds in a hot oven over medium heat.

The cakes are baked when, pressing lightly with your finger, the dough returns to its original shape (You can also do the toothpick test!). Remove the cakes from the molds, leave to cool, then powder with powdered sugar or glaze with melted chocolate on a steam bath.

10. Mosaic appetizer cake recipe

Mosaic appetizer check ingredient

180 ml cooking cream

How to prepare mosaic appetizer cake

Mix the eggs with the salt, add the cream, ham, kapia pepper, chopped olives and the pieces, flour mixed with baking powder, pepper, spices (I put Provence herbs and nutmeg powder), the cheese given on the large grater. At the end we add the milk.

Pour the composition into a cake tin lined with baking paper and bake. We do the toothpick test.

Let the cake cool, then cut and serve.

11. Fasting appetizer cake recipe

Post appetizer check ingredient

350 gr brown mushroom mushrooms

150 ml plain soy yogurt

50 ml of soy fasting milk

1/2 teaspoon dried rosemary

1 sachet hardener sauces (tastes really good)

How to prepare fasting appetizer cake

I scalded all the sliced ​​vegetables and put them on a napkin to drain. I mixed the flour with the milk, a little salt and a pinch of sodium. I mixed it well and put it in the cake pan without covering it with anything. , in the preheated oven for about 10 minutes to rise slightly.

Then I took out the dough tray, put the vegetables one by one, the rounds, the mushrooms cut in half, the cauliflower bunches, and the last layer, just like the first potato

I poured over a composition made of yogurt, spices, rosemary, 3 lg flour and a sachet of sauces, prepared according to my own instructions.

over the sauce I garnished with a few vegetables to look more beautiful. Put in the preheated oven at about 200 degrees… It took about 30 minutes to brown well.

12. French cake recipe

French cake ingredients

4 medium or 3 large eggs

How to prepare French cake

Sift the flour. Separate the egg whites from the yolk. Melt the butter cut into pieces in a microwave bowl. Beat the egg whites with a little salt in the foam.

Beat the yolks with the sugar until the composition turns white, add the melted butter, mix. Then add flour, mix and finally add the beaten egg whites, stirring slowly.

Preheat the oven to 200Â ° C. Grease the cake tin with melted butter and place a film of flour, then pour the composition (I do not need because my shapes are made of silicone).

Leave in the oven for 40 minutes. Check with the toothpick if the inside is baked (stick the toothpick in the cake, if it comes out dry - it is baked).

Allow to cool for 5 minutes, then remove from the heat.

13. Cake recipe with red wine and cinnamon

Ingredients cake with red wine and cinnamon

2 sachets of vanilla sugar

150 g grated bitter chocolate

How to prepare cake with red wine and cinnamon

Beat the butter with the sugar, vanilla sugar and cinnamon. Put the eggs, one by one, stirring constantly until the sugar dissolves. The rum is included. Mix flour with cocoa, baking powder and grated dark chocolate. Mix with the previous composition, alternating with the wine.

This dough is poured into a cake pan greased and lined with flour and baked for 60 minutes at 175 degrees C. After being removed from the oven and allowed to cool, it is turned over on a wooden bottom or grill and covered with a melted white chocolate icing. After the icing has cooled, it can be cut.


Egg white check
1. Roll out the cut baking paper, spread it out and line the cake with it. You leave her waiting. You can also heat the oven to minimum and leave it on hold.

2. Carefully choose the nuts from the shells, put them in the dry hot grill pan and turn them with a wooden spoon for 1-2 minutes and turn off the heat. Leave it to cool in the pan until you shave the lemon peel, then crush it with the rolling pin (or a glass bottle, in the absence) the walnut put in a thick zipped bag or somehow caught in the mouth.

3. In a bowl weigh the raisins and put all 3 of them together.
4. Melt the butter over medium heat and leave to stand.
5. Whisk the egg whites + 1 pinch of salt. Add sugar and vanilla sugar. When you turn the bowl, the meringue does not fall.

6. Next, work by hand with the pear or a silicone spatula, ie turn over the egg whites, the pile and the melted butter.

5. Add the flour and start with movements from the bottom up to mix them just enough to homogenize, without insisting not to lose the air bubbles from beating, because they help it grow without baking powder.

8. Pour half of the composition into the prepared form, level with a spatula or spoon.

9. Insert the cake in the hot oven, adjusting to 170 or 175 degrees, fixed to the electric up and down ventilation (stage 3.5 for gas ovens) and bake it, researching either 20 minutes or 25 minutes and up to 35 minutes. , depending on how wide the tray is (a little high cake, as in my case) or how capricious and fast your oven is. Only you know him. The check is made when you test it by sticking a toothpick in the middle and it comes out clean. Take it out on a grill to cool after you remove the baking paper. I put the grill in the oven over the grill of the hob, if I don't use it, or on the table over a large pot or bowl, I put the grill.

Keep in a paper bag, or even plastic so that it does not dry out, or in a box with a lid.
Liv (e) it!

About guguluf, Guglhupf, kougelhopf or kouglof

Guguluful is a traditional baking of the German, Austrian and French space (eastern France, Alsace). The first documentation of guguluf recipes dates from 18th century Germany (around 1774). The shapes were made of both hand-beaten metal and thick glazed ceramic. Here are several ancient forms of guguluf from that period on display in a museum in Alascia (source of the image). All are equipped with a hook that allows them to be hung on the wall. It is said that the degree of wealth of a family of households was also indicated by the largest possible number of guguluf shapes displayed on the kitchen wall.

The name is composed by joining the terms Gugel and Hupf (a kind of hood + cap) which designates a head covering (18th century). There is also a legend that refers to the turban of one of the Magi (the 3 Thieves from the East) that he would have forgotten in the manger in Bethlehem. A crusading knight would have brought him to Strasbourg (Alsace) and a local baker, inspired by the beautiful shape and the precious stone decorations would have transformed him into today's cake, the almond-decorated gugulu. Here is a showcase of the Riquewihr (a small medieval town in Alsace that I visited several times) with traditional owls. (image source).

Alsatian gooseberry is prepared from a leavened dough with a lot of butter, eggs, sugar and milk (brioche type) to which are added raisins, almonds and small pieces of bacon (lardons). We are talking about raw bacon, not smoked! And the English intensively use cow's milk (suet) for sweet or salty doughs. These fats give the dough an extraordinary tenderness! I promise to make the traditional kouglouf recipe soon!

Starting from this shape, there are now a series of cakes and cakes that are generically called "Guglhupf", even if the dough is different from the original one. Here is a fluffy lemon cake made in the shape of a guguluf & # 8211 the recipe here.

This time I made a fluffy guguluf with walnuts and hazelnuts & # 8211 my favorites! The shape used is one with a large diameter of 22 cm and a height of 15 cm. If you do not have such a thing you can bake the cake in a large cake pan (30 x 10 x 10 cm).

5 eggs, 1 pinch of salt, 500g flour, 1 packet of baking powder, 200g butter, 150g sugar, 1 vanilla essence, 100 ml milk, 100 ml sour cream, 100 g walnut kernels, 50g raisins

Beat the egg whites hard with a pinch of salt, then add the sugar and beat until melted. Mix the soft butter with the yolks and vanilla essence. Gradually add the milk, sour cream and mix. Incorporate the egg whites into the yolk cream, stirring gently from the bottom up. Add sifted flour with baking powder, then chopped walnuts and raisins and mix lightly with a wooden spoon.
Pour the composition into a pan greased with butter and lined with flour and place it in the preheated oven for 40-45 minutes. Allow to cool and then cut into slices of cake.

Try this video recipe too

Great homemade cake with apples and raisins!

Team Bucă offers you a perfect cake recipe for any season, very fluffy, tasty and with an enticing scent. This cake with apples and raisins will be to everyone's liking, it is very fragile, has a balanced taste and a very soft texture.

Stop thinking and prepare it immediately, your friends will be delighted with this dessert and you will only receive praise. Enjoy it with a cup of tea!

Dough ingredients

- 1 teaspoon of baking powder

- 1 packet of vanilla sugar

Sprinkle ingredients

Method of preparation

1. Beat the eggs with the sugar until you get a fluffy meal.

2. Continuing to beat, add the sour cream and melted butter, then the vanilla, flour and baking powder.

3. Mix the dough well.

4. Wash and peel the apples, cut them into quarters, then into slices.

5. Soak the raisins in water, then drain and dry.

6. Grease a baking tin with butter and sprinkle with breadcrumbs.

7. Pour half of the dough into the mold.

8. Place apples and raisins on top.

9. Pour the remaining dough on top.

10. Bake the cake in the preheated oven at 180 degrees for 20 minutes.

11. Put in a bowl 20 g of butter and 3-4 tablespoons of flour, rub them with your hands in the form of crumbs. Add 3 tablespoons of sugar and mix.

12. Sprinkle the cake with the mixture obtained and put it in the oven for another 20 minutes.

Viennese cake with nuts, hazelnuts and candied fruit, dehydrated & # 8211 Christmas guguluf

Viennese cake with nuts, hazelnuts and candied fruit, dehydrated & # 8211 Christmas guguluf. Wiener Früchtekuchen, Bishop's Bread or cake with dried fruit, nuts, shit, chocolate. How to make a fluffy cake with lots of dehydrated fruit? Christmas and New Year recipes. Cake recipes.

Every year I make this delicious Viennese Christmas cake (festive cake) because it is simply great good! A cake full of candied pieces of fruit (cherries, orange peel and lemon) and dehydrated (figs, dates, raisins, cranberries, apricots, etc.) but also nuts, hazelnuts, almonds, shit and cubes of dark chocolate and with milk. Dreamlike!

This Viennese Christmas cake or guguluf with dried fruit (Wiener Früchtekuchen) or Bishop's Bread has very little dough and it does not contain baking powder. The growth agent is represented by the air accumulated in the beaten egg whites, but also by the rum in which the raisins are soaked (we are talking about real Jamaica or Stroh type rum, not the essence). The dough is flavored with vanilla, cinnamon and cloves which are exactly the typical Christmas flavors.

See what a section looks like with this wonderful Christmas cake! The dough is almost non-existent, it only acts as a binder for the rich filling.

Traditionally this cake is baked in a circular gugulhup shape (Guglhupf) but it is no problem if you bake it in classic cake shapes. In Vienna I often ate this Früchtekuchen in the Christmas market (Christkindlmarkt) & # 8211 see video at the end of the recipe. There it is served with Glühwein & # 8211 mulled wine and flavored with cinnamon, cloves, oranges, etc. We make this recipe at home, since the great-grandmother's reading.

This festive cake with many dried fruits and nuts is also made in Germany, Great Britain, France, Hungary but also in Transylvania. It's also called The Bishop's bread translated as such from German (Bischof’s Brot), in French (Bishop’s Bread - is made with honey, cloves, cinnamon and resembles gingerbread) or in Hungarian ( Püspökkenyér ).

We also have a recipe for Bishop's Bread prepared only with egg whites (see here). This is done in our family. It is very practical because for the holidays there are always many egg whites from cakes, mayonnaise, creams.

I give you the ingredients for a baked Viennese cake in: a guguluf shape 22-24 cm in diameter and 8-10 cm high or in a normal cake form (30 x 10 cm) or in 2 small cake shapes (a 20 x 7 cm each) or in a small guguluf shape (16 cm in diameter) + a small cake shape (20 x 7).

Wet cake with apples, dried fruits, nuts, hazelnuts and cocoa

Fasting is so easy to keep with such goodies, you have to cook it and when you are not fasting, it is absolutely delicious. With a black coffee and no sugar next to it, breakfast is provided. You will see that it cooks easily. Especially for this cake is the longer baking time, it lasts an hour and a half at 160 degrees.
Please look for black cocoa for an intense color, without it a slightly paler cake will result, but still with good taste, of course.
I mention Amalia's blog that inspired me with this recipe: HERE