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Pandispan with strawberries and cocoa

Pandispan with strawberries and cocoa

Separate the egg white from the yolk. Whisk the egg whites. Mix the yolks well with the sugar + vanilla sugar and mineral water until they become creamy. Lightly mix, by inverting, the egg whites with the yolks and then the flour. From the obtained composition, stop a few spoons that are mixed with cocoa (approximately one cup of the composition). The obtained composition is baked in a tray lined with baking paper, on top the composition with cocoa and then the sliced ​​strawberries.

Place in the oven for about 20-30 minutes.

Spicy, pumpkin and meatballs can be three words you never thought you would see next to each other. However, after trying this recipe, you will never think twice. The flavors combine to make a cozy, comforting meal that lasts less than 10 minutes! In addition to being tastefully loaded, pumpkin is high in fiber and low in calories.

Get the recipe from Low Carb, so simple!

Egg White Shit and Peanut Check. Chec fatta in tava Cake Recipes, Cooking Recipes, Desserts, Marble Cake. Simple dishes, easy to prepare, classic and wonderful at the same time. Cakes, pies - we wish you all the best! It was one of the most popular appetizer recipes, so I had to share it with you.

I made several appetizers, but this cake. Recipes Video & rsaquo Recipes of Jamilacuisine Sweets.

Other recipes from zuli

• 21.03.2011 15:47:41

today I will make the presentation in the image is great and I think it will be great

• 15.03.2011 16:49:04

Please tell me what to do so that the pandispan does not leave after removing it from the oven.

• 17.05.2011 21:45:16

good evening ! I have 10 minutes since I put such a pndispan in the oven. the first pandispan. I hope it comes out bunnnnn

• 20.04.2010 16:36:13

super pandispan. Since I came across this recipe, I've made it countless times. thanks for the recipe.

Show older comments

• 13.01.2010 10:08:42

super recipe! I put it in a tray with teddy bear shapes. papat my dwarf 3 pieces for breakfast

• 08.05.2009 23:36:22

I made this recipe 3 times and it turned out great !! But without cocoa because I don't like it and I added a little cinnamon in sugar which gave it a smell. and an apple cut like a raisin. And after I took it out of the oven, I decorated it with lemon-flavored icing from Dr. Oetker (you can find it with different flavors)
Try the recipe because it's worth it!

• 01.05.2009 23:28:41

I tried the recipe and it turned out great :) both in taste and appearance

• 27.06.2008 01:46:52

dear ones why complicate yourself
the basis of the cake recipe
2 - flour plus a little baking powder
1 - sugar
1 - margarine
1 - you
and you can add any spices you want
mix sugar and margarine
add the egg (s) but continue to mix
add flour and mix to obtain a homogeneous consistency and drain from the back of the spoon
you can adjust with milk, alcohol or whatever
put in a tray lined with oil (margarine) and flour
and bake at about 170 degrees C
for about 30 min

• 29.06.2008 19:07:27

I tried the recipe and it turned out great

• 01.02.2008 18:38:45

You can't put the flour and mix it further with the mixer. When we put the flour at the end, we mix it with a wooden spoon from top to bottom, slowly so as not to leave the egg whites.

• 12.09.2007 20:58:25

dissolved baking powder. I mean how dissolved? I'm a beginner, that's why I ask.

Mango cake, pandispan, cocoa cream and cream

Preparation time 1 hour 20 minutes



  • 6 rather large eggs
  • 180 g sugar (preferably powder)
  • 135 faina alba 000
  • 1 sachet of vanilla sugar
  • 1 pinch of salt


  • 8 tablespoons caster sugar / crystals
  • 4 tablespoons white flour
  • 3-4 tablespoons of cocoa
  • 900 ml up to 1 l of 3.5% or whole milk fat
  • 150 g butter


  • 150 ml water
  • 2 lg with sugar
  • juice from 1 medium lemon to sea
  • 1 sachet of vanilla sugar



I start by preparing the boring stuff. Grease the wall of the 26 cm tray with removable walls with butter from place to place to hold the paper. Cut a baking paper disc according to the quick and safe method, as follows: Cut a square of baking paper with a side slightly larger than the diameter of the round bottom of the tray, then fold in at least 4, but as much as possible. You get a cornet that you cut on the smallest visible side. This way you get a perfect disc.
Cut a strip of baking paper and fix it like a wall with butter. Then place the paper disc on the bottom or vice versa I see that I did it by mistake :).


Here I boiled the syrup so that it has time to cool. I put water and sugar on the fire. I immediately washed the lemon, cut it in half wide, medium and with a spoon I rotated it in the core until I squeezed all the juice. With the spoon it goes faster than the manual squeezing with the old utensil with collection container that annoys me that it clogs immediately. I boiled it for 2-3 minutes and turned it off. Then I added the vanilla sugar and pulled to cool on the grill.

The tray is 26 cm in diameter and you will cut 2 discs, like here, or the tray is 24 cm in diameter and grows big enough to cut 3 discs, instead of two, like here.

1. By protecting the paper from the tray (although it has removable walls) I don't waste time rubbing the tray later and the countertop comes out smooth without sticking.
2. You can sift the flour for aeration, but I usually don't because I'm in a hurry.
3. I started the oven on low heat for now (120 degrees).
4. I separated the egg whites and beat them with the mixer together with a pinch of salt until I got hard peaks. After that I added the sugar in 2 tranches and I beat first at stage 1 then immediately I increased to the maximum (so that the sugar does not fly, I start with stage 1). The tips bend slightly.
3. I added all the yolks in the meringue, I gave 2-3 pulses. No more mixing.

4. I poured over the meringue the prepared flour and mixed it in the robot exceptionally to save time, otherwise it is correct to finish it manually, as I explain below.

It is correct to rub the yolks with the sugar in the mixer until they turn white, then with the flour and at the end of the hand it is advisable to add all the beaten egg whites, with a pear or silicone paddle mix with movements from bottom to top, so it will keep much air , look how beautiful it looks at the one with cocoa here, but the one above also works, a little more deflated :), when you make it for home:

You can also find the cake top version & # 8211 Pandispan with cocoa (the one in the picture above), HERE

5. Pour the composition into the prepared tray, level with a spatula and bake for 40 minutes in an electric oven with low and high ventilation or 1 hour at 180 degrees (stage 4 & # 8211 4.5 on the gas stove tired with the door which does not close tightly). In new electric ovens, it takes 40 & # 8211 45 minutes, be careful, test with the toothpick after this time, when you stick it in the middle it comes out clean, not wet. It should come out clean when you stick it in the middle of the countertop.
6. You can peel off the side strip of paper as soon as you take the top out of the mold and pull it out on a grill to cool. You will remove the paper from the bottom after the countertop has cooled completely, for at least an hour. I took it out on the closed balcony where it's colder, but it's not cold, this winter.
You will cut the countertop cold with a knife with a long and possibly serrated blade. To appreciate equal heights, hold straight until you start, with a plate stretched, or better a shredder not too high if you have, like, a spacer.
It's a wonderful cake top!

It will work with a silicone wire, otherwise you will scratch the pan / pot. The vessel should be covered with a stone powder, or Teflon, or a pot with a thick stainless steel bottom, which does not stick. The worst is the enameled one.
1. Mix in a pot without fire, dry: sugar + flour + cocoa
2. Gradually pour the cold milk and stirring circularly with the whisk, so it does not make lumps. Do not put it on all the milk, see how the cream sticks to the boil, you can add while it boils to match the consistency.
3. Boil on the stove over medium heat. After 3 minutes you start and stir continuously, otherwise it sticks to the bottom. It becomes smooth and shiny,

it will boil until it thickens than a sour cream, but not petrified, in which case you will add more milk. Not too fluid, because although it hardens on cooling, it can flow during assembly. You will learn over time the optimal proportion, from the eyes.
4. Turn off the heat and put the butter in cubes. Stir until melted.
5. Leave to cool for a few hours.

You can't beat the cream with natural cream if it is not at least 30% fat (La Dorna is the best and there is no advertising) and cooled for 15 minutes in the freezer, before beating.
If you beat it too much, it will be cut and the butter will separate. Therefore, beat with the mixer at low speed at first 30 seconds, then at most about two minutes I think, it depends on the quantity. As it has hardened, towards the end, add the powdered sugar (to the coffee grinder grind it) vanilla & # 8211 10 or 20 grams, not much, and a toothpick tip of yellow and red gel dyes to result in the color of mango.
The bowl should have high edges, otherwise you will hold a cloth towel with your left hand, because they will jump splashes of cream on the walls. The static mixer is great, it also has a lid, but not everyone has it, I know that. Put the whipped cream in the fridge, not in the freezer.

1. Cut a baking paper collar so that you do not clean the edges. How? As above, cut the disc and then remove 2/3, the part with the conical tip and thus a hole in the middle that enters 2 cm below the countertop disc at the base. No more being under the counter because it will get wet from the syrup and break.

2. Wash and peel the two mangoes. Cut into slices on a chopping board and then cubes, collect the juice you drain in the cooled lemon syrup.
3. With a knife with a long, sharp blade, or worktop cutting wire, cut the worktop in half. Place half of it on the serving platter with the cut up, syrup with 1/2 of the syrup. See, maybe you got too much syrup, not to puddle though. Store the other half cut up on a large plate and leave to stand.

4. Distribute about 35-40% of the cocoa cream on the first half of the countertop. Place 1/2 of the mango pieces.

5. Place the second disc on the counter with the cut / porous part facing up on the cream to spread the rest of the syrup with a spoon. Cover the whole cake in smoothing cream with a silicone spatula or knife with a wide blade and spread the rest of the mango on top.

6. With a silicone pos it would be most comfortable, with star studs or whatever you like, garnish with cold cream, sprinkle rosettes and tufts on the top plate. I don't put whipped cream on the side because the one made from natural sour cream doesn't hold up as well as the vegetable one, which I don't recommend, the taste is completely different.
Keep it in the fridge for at least 3 hours to combine the tastes.
I also recommend it to children, it's not nauseous at all. Is very good.
Liv (e) it!


Pandispan puffs

Beat eggs with sugar until the sugar melts, add the baking powder quenched with a little vinegar or lemon juice, then add flour and rum essence. Take a separate dough in which to add cocoa.

The dough obtained is placed in 2 trays lined with oil and flour and then placed in the oven. The oven must be preheated. Bake for about 30-35 minutes.

Fluffy pandispan with cocoa

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, add

Fluffy sponge

Whisk the egg whites, add the sugar gradually. Mix the yolks with oil. I put on egg whites

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How wonderful, you have had luxury.

This is already a pandispan cake! And you could invite me to you too and give it to me too!

I was instantly craving the bestial look

Fantastic! I really like it for its simplicity and appetizing, it is also beautiful!

looks very good! let my mouth water! a pleasant evening!

It looks very nice's a real cake :)))
Good night.

what a miracle you do in a pandispan!

how much sugar on the counter doesn't write?

danna: cat sugar. how many eggs.

250 g sugar. Thanks for the warning. :)

I'm a fan of your blog! your recipes are great :)

I tried this pond and it is very good.

I really like how it turned out. SUPER

It is great. I made this countertop is wonderful ... honestly I had emotions, but it turned out bestial. Thanks for the recipe.

He says that you also used a powder template, that it can be seen from a post office and also says where you get your inspiration from.

Precisely because it is so obvious, I did not say that I used a powder template. Did I write somewhere that I "painted" it with my hand? Whether or not a template is used is the same thing, it is still powdered and does not influence the taste at all. Or it can be decorated in another way, not necessarily powdered with cocoa.

As for inspiration, if you haven't woken up well yet. I recommend some cold water, it works wonders. read the introduction carefully and you will see that I wrote quite clearly that I was inspired by Natalia.

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Vanilla cream cocoa top cake with strawberry jelly

The cake with vanilla cream cocoa top and strawberry jelly is refined, flavorful and incredibly tasty. The wet top with chocolate and cocoa combined with milk cream and strawberry jelly, make up a fabulous dessert.

Ingredients Cake with cocoa top, vanilla cream and strawberry jelly:

Cocoa wheat (Cup = 250 ml):

  • 1/2 cup milk
  • 50 g dark chocolate
  • 1 or
  • 2/3 old cane
  • 1/4 cup oil
  • 1/2 cup whipped milk
  • 1 cana faina
  • 1/2 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Vanilla cream:

  • 500 ml of milk
  • 2 tablespoons flour
  • 2 tablespoons starch
  • 1 sachet of vanilla pudding
  • 1 sachet of vanilla sugar
  • 1 teaspoon vanilla essence
  • 3/4 cup sugar
  • 250 g butter

Strawberry Jelly:

Preparation Cake with cocoa top, milk cream and strawberry jelly:

Cocoa wheat:

  • Heat the milk in a saucepan.
  • When it is hot (it should not boil) remove from the heat and add the broken chocolate to the pieces.
  • Stir until smooth, allow to cool.
  • In a bowl, mix the egg with the sugar, add the oil and whipped milk.
  • Then add the milk-dissolved chocolate, and finally add the sifted flour, previously mixed with baking powder, cocoa and baking soda.
  • Mix until a homogeneous composition is obtained.
  • This will be poured into a 20 & # 21528 cm tray, in which I previously put baking paper.
  • Bake in the preheated oven at 170 degrees Celsius approx. 30 minutes, or check with a toothpick.

Strawberry Jelly:

  • Strawberries are cleaned, washed, then put in a blender with water.
  • Mix for a few seconds until a homogeneous paste is obtained.
  • The pasta obtained is put in a saucepan over low heat.
  • When the composition starts to boil, remove from the heat and add gelatin.
  • Mix vigorously until smooth.
  • If you use frozen strawberries, they will first be boiled with water, and after they are soaked, they are put in a blender.
  • The obtained paste is poured back into the pan and gelatin is added immediately.
  • Leave it to cool completely, then leave it in the fridge until it starts to thicken (it does not have to be completely thickened when we place it over the layer of cream).

Vanilla cream:

  • In a bowl, mix the vanilla pudding powder with the flour and starch, then dissolve them in approx. 150 ml of cold milk.
  • The rest of the milk is put on the fire together with the sugar.
  • When the milk boils, add the previously obtained composition to it.
  • Stir continuously until the composition thickens.
  • Remove from the heat, add the vanilla essence, place in a bowl and cover with cling film (directly on the surface of the cream), allow to cool completely.
  • Mix the soft butter until it becomes foam, then gradually incorporate the vanilla pudding obtained in it.

Assembling the cake with cocoa top, vanilla cream and strawberry jelly:

50 gr melted and cooled butter at room temperature

We put eggs (at room temperature) together with the yolks and beat them until they start to become fluffy. We put the sugar in a pan with a thick bottom together with 5 tablespoons of water and let it boil until the sugar has melted and a syrup results. While mixing, pour it thinly over the eggs and mix until it reaches room temperature, about 5-6 minutes.

Mix the flour with the cocoa and divide it into 2. Sift the first half of the flour from 15 cm above the bowl, mix lightly with a spatula from top to bottom until smooth. Repeat the same with the second half.

Melt the melted butter with a spoonful of dough until smooth and then pour it all over the counter and mix lightly. Put the dough in a 23 m tray lined with baking paper and bake at 170 for 30 -35 minutes.

Video: Homemade Strawberry Cake (January 2022).