Cake

INGREDIENTS: 4 eggs grade 125 g fine sugar ⅛ tsp fine salt 125 g plain flour 25 g cornstarch 35 g melted butter METHOD: Coat bahulu mould with oil, wipe out excess oil with kitchen towels. Preheat the mould in oven to 210°C/410°F. (Reminder: Coat only once with oil. ) Beat eggs lightly, add in […]

Soft lemon cake: the gourmet and gourmet dessert to test Ingredients: For the dough: 50g lemon juice 1 teaspoon lemon zest 30g vegetable oil 4 eggs 120g sugar 120g flour 4 g baking powder For the lemon filling: 3 eggs 135g lemon juice 1-2 tsp lemon zest 190 g of sugar 10g cornstarch For the

Creamy no-bake cake: the dessert that will conquer everyone Ingredients: Biscuits 250g Butter (melted) 80 g Cream cheese 400 g icing sugar 80 g Cream 33-36% 350g Melt the dark chocolate 80 g Hot cream 33-36% 100g Cool for 1 hour Roasted Peanuts 100g Preparation: Base: first blend the biscuits and mix them with the

Gourmet Spanish madeleines, discover the recipe for these soft and fragrant madeleines thanks to the presence of lemon zest. Ingredients : 4 eggs 200 g raw cane sugar 250 g of wheat flour 2 tsp baking powder 200g sunflower oil The zest and juice of a lemon (= 4 tbsp) Powdered sugar for the top

Cheese-Stuffed Savory Muffins Recipe Ingredients 1 can (8 pieces) refrigerated biscuit dough 1 cup shredded mozzarella cheese 1/2 cup cream cheese (softened) 1/4 cup grated Parmesan cheese 2 tbsp fresh parsley, chopped (optional) 2 tbsp melted butter 1/4 tsp garlic powder Salt, to taste Instructions Preheat Oven: Preheat your oven to 375°F (190°C) and grease

Ingredients For the Cake: 1 ¾ cups (220g) all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp salt ½ cup (115g) unsalted butter, softened 1 cup (200g) granulated sugar 2 large eggs ⅓ cup (80ml) fresh lemon juice (about 2 lemons) Zest of 2 lemons ½ cup (120ml) milk ½ cup

Banana Cream Pie Cupcakes are a delightful twist on the classic dessert, combining the creamy, sweet essence of banana cream pie with the portability and charm of cupcakes. Here’s a journey into what makes these treats so irresistible: The Base: A Buttery Crust-Inspired Cupcake The foundation of these cupcakes is a soft, buttery vanilla cake

INGREDIENTS: 120 gr/ 4.2Oz of All Purpose Wheat Flour (1 Cup – 1 1/2 tbsp). 30 gr/ 1.05Oz of Cornstarch, powdered milk, or more flour (3 1/2 Tbsp). 4 gr of Baking Powder (1 1/8 tsp). 3 Eggs 110 gr/ 3.9Oz of unsalted butter (1 Stick + 1 Tbsp). 40ml of neutral vegetable oil (4

Ingredients: for the sponge cake (with a diameter of 20 cm) 3 eggs 100g sugar 70g flour 1/2 teaspoon baking powder 1 pinch of salt 1 teaspoon vanilla sugar for filling: 1 can of Sun Food peaches in syrup 820 g 400g 10% fat yoghurt 200 ml liquid cream 100g caster sugar 2 teaspoons vanilla

Ingredients : chocolate cake 9 large eggs at room temperature 1 cup caster sugar 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder 4 tablespoons of unsalted butter 1 teaspoon of vanilla extract Soaked cherries 3 cups washed, dried and pitted fresh cherries 12 cherries to decorate 3 tablespoons of kirsch cherry liqueur Whipped cream