Air Fryer Yogurt Cake/3 Ingredients/Healthy and Easy
Making Air Fryer Yogurt Cake is an incredibly easy way for a fast and healthy dessert. It only needs 3 ingredients. No flour, no butter, no sugar.
Air Fryer Yogurt Cake
(size: 6-inch (15cm) )
Ingredients:
2 cups (450g) Greek yogurt
4 eggs (about 200g without shells)
4 Tbsp (40g) cornstarch
(320F/160C) Bake 25-30 minutes
Items I used in my videos:
7 Quart Digital Air Fryer -
Round Cheesecake Pan, 6X3 Inch -
Digital Kitchen Scale -
Stainless Steel Strainer –
Silicone Oven Mitts –
Silicone Oven Gloves –
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Lynn
#yogurtcake #airfryercake #glutenfree
VANILLA & CHOCOLATE MARBLE CAKE Recipe | Soft and fluffy cake with Ganache Frosting | Baking Cherry
Fluffy Vanilla & Chocolate Marble Cake Recipe. This easy to make marble cake is soft and delicious, topped with a creamy chocolate ganache. It's easier to make than it looks since you need only one batter to make this beautiful two-color cake.
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Ingredients:
Cake:
3 Large Eggs at room temperature
1 cup (200g) Granulated Sugar
1/3 cup (75g) Unsalted Butter at room temperature (or any flavorless vegetable oil like canola, corn, sunflower)
3/4 cup (180ml) Milk at room temperature
1 tsp (5ml) Vanilla Extract
2 cups (250g) All-Purpose Flour
2 tsp (8g) Baking Powder
1/4 tsp (1g) Salt
3 Tbsp (22g) Unsweetened Cocoa Powder
Chocolate Ganache:
4oz (113g) Semi-Sweet Chocolate, chopped or chips
2 1/2 Tbsp (37ml) Milk at room temperature
#cake #dessert #yummy
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cake, cake recipe, chocolate cake, vanilla cake, fluffy cake, soft cake, recipe, dessert,
Amazing Caramel Cake Recipe
This moist, fluffy caramel cake has layers of vanilla yellow cake covered in homemade salted caramel and creamy caramel-infused Swiss meringue buttercream; it will set your heart aflutter! It’s one of the most delicious things I’ve made and I love the simple decoration scheme of stripes, a caramel drip.
Full Recipe:
This is my first layer cake in the new kitchen! Let me know what recipes you'd like me to try now that I'm in the swing of things!
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Cake in 25 minutes! Simple, quick and tasty cake recipe | Lazy Napoleon cake from puff pastry
Cake in 25 minutes! Simple, quick and tasty cake recipe. Lazy Napoleon cake from puff pastry. Everyone asks me to tell me the recipe. Each of us can bake a delicious Napoleon cake. Follow everything as in the video recipe and you will succeed. Recipe with just a few ingredients. I decided to show everything in the video. The tastiest cake Napoleon! Royal cake that melts in your mouth. Delicious and simple cake.
Ingredients:
800g (1.76 lb) puff pastry
2 eggs
500ml (16.90 fl. oz) milk
3 tbsp flour
150g (5.30 oz) sugar
80g (2.82 oz) butter
5g (0.18 oz) vanilla sugar
Recipe:
800g (1.76 lb) puff pastry
Bake in oven for 20 minutes at 200 °C (392F)
2 eggs
Add 150g (5.30 oz) sugar and 5g (0.18 oz) vanilla sugar
Add 3 tbsp flour and stir everything
Add 500ml (16.90 fl. oz) milk while stirring
Cook over low heat until slightly thickened
Turn off hob, add 80g (2.82 oz) butter and stir
Cover with cling film and let cool
Remove the top cake layers
Grind into crumbs
Divide cake layers
Put cake layers
Grease cake layers with cream
Sprinkle with flaky crumbs
Let the cake soak in the refrigerator for 4 hours
Lazy puff pastry cake ready
Enjoy your meal
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#thisistasty #Cake #CakeRecipe #LazyCace #NapoleonCake # NapoleonCakeRecipe #Napoleon #puffpastry #Dessert #tasty #easyrecipe
DER BESTE OBSTKUCHENBODEN, DEN ICH KENNE! ????????????WIENER BODEN BACKEN! GRUNDREZEPT???????????? SUGARPRINCESS
Dieser Biskuitboden ist der beste Obstboden/ Wiener Boden, den ich kenne - den müsst Ihr unbedingt nachbacken! Er schmeckt super fluffig, weich, zart, saftig und lecker und ist für alle belegten Obstkuchen, aber auch als Boden für sehr luftige Torten perfekt geeignet! Ich backe seit Jahren keinen anderen Boden mehr, wenn ich eine Obsttorte zubereite. ????????????
Momentan bietet es sich super an, ihn als Boden für eine leckeren Erdbeerkuchen zu nehmen. Mein Rezept für den klassischen Erdbeer-Obstkuchen zeige ich Euch nächste Woche. ????????????????
▶️ Hier gibt es das Rezept zum Nachlesen und zum Ausdrucken:
???? Yushkas bester Obstboden/Wiener Boden ????
Zutaten für einen Boden von 26 cm Durchmesser (Springform) oder 28 cm Durchmesser (Obstboden-Form)
▶️ Für den besten Obstboden:
120 g Mehl Type 405 (normales Haushaltsmehl)
1 TL Backpulver
1 Prise Salz
100 g Zucker
4 mittelgroße Eier, zimmerwarm (!)
3 EL neutrales Speiseöl oder 3 EL zerlassene Butter
1 EL weißer Essig (ich nehme sehr gerne Balsamico oder Obstessig)
etwas Fett für die Form (28 cm Durchmesser Obstkuchen-Form oder 26 cm Springform)
etwas Mehl für die Form
Viel Spaß beim Nachbacken und gutes Gelingen! ????????????
Teilt Eure Werke mit mir auf Facebook und Instagram und markiert mich mit @sugarprincessy.
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Alle meine Produkte gibt es übersichtlich und mit Fotos in meinem SUGARPRINCESS STORE:
Viel Spaß beim Stöbern! Ich freue mich auf Euren Besuch! ????????????
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Süße Grüße,
Eure Yushka ????????????⭐️
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#wienerboden #biskuit #obstboden
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Kitchen Aid in Liebesapfelrot: *
Springform mit 26 cm Durchmesser: *
Tarteform mit Glasboden (28cm): *
Schüsselset rosa: *
Rührschüssel rosa: *
Tortenmesser: *
Tortenplatte: *
Tortendrehplatte: *
Spritztülle 1M (Sterntülle) (3-er Set Tüllen - lohnt sich): *
Spritzbeutel: *
kleine Winkelpalette: *
Messlöffel-Set roségold: *
Teigkarte: *
Tortenretter: *
Tortenring: *
Tortenmesser inklusive Heber: *
Silikon-Teigschaber-Set in rosé: *
Silikon-Teigschaber-Set in rot: *
Schneebesen Roségold drei Größen:
Kühlgitter stapelbar: *
Backmatte Dr. Oetker: *
Macaron-Backmatte Duo: *
▶️ Mein Equipment:
Kamera: Canon Legria HF G 40: *
Zweite Kamera: Apple iphone 11 Pro 256 Gb Gold: *
Ton: Rode Filmmaker Kit: *
Licht: Softbox Set Neewer: *
Schnittsoftware: Final Cut Pro X
Hardware: MacBook Pro 13: *
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Strawberry Mousse Mirror Glaze Cake Recipe
Strawberry mousse mirror glaze cake - beautiful and elegant and delicious cake. This recipe may look difficult, but if you follow the steps you'll get the most impressive cake you have ever made with beautiful mirror glaze.
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More Cake Recipes:
No-Bake Strawberry Cheesecake:
Tiramisu Mousse Cake:
No-Bake Peanut Butter Cheesecake:
Giant Oreo Cake:
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Ingredients:
For the strawberry confiture (18cm):
250g (8.81oz) strawberry puree
1/3 cup (63g) sugar
12g (1½ tbsp) cornstarch (corn flour)
12g gelatin powder
70ml cold water
Basil/mint leaves – optional
Cake layer (18cm):
80g (2/3 cup) flour
60g (1/3 cup – 1 tsp) sugar
60g butter (4 tablespoons), softened
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
1 egg
60g (2.11oz) strawberry puree
1 teaspoon vanilla extract
Lemon vanilla mousse (20cm):
18g gelatin powder
100ml water
480ml (2 cups) milk
360ml (1½ cups) heavy cream
3/4 cup (150g) sugar
90g (6 tablespoons) butter
6 medium eggs yolks
27g (3 1/3 tbsp) cornstarch
1½ teaspoons pure vanilla paste
Zest of one lemon
Mirror glaze:
1½ cups (300g) sugar
200g (2/3 cup) sweetened condensed milk – 7oz
150ml water
20g gelatin
120ml (1/2 cup) cold water
350g (12.34oz) white chocolate
Gel food coloring
Directions:
1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature.
3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer.
4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth.
6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage.
7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined.
9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours.
10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer.
11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes
12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved.
13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake.
14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.
Equipment:
Cake Collar:
cake ring:
Hand mixer:
Spatula:
Digital Kitchen Scale:
Cake Stand: