Super Spongy Hot Milk Cake Recipe | Easy Hot Milk Cake | Yummy
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TODAY'S RECIPE IS Super Spongy Hot Milk Cake Recipe | Easy Hot Milk Cake | Yummy
INGREDIENTS:
2 eggs
Beat for 1 mins
Sugar 1/2 cup
Beat until foamy consistency
Oil 1/4 cup
All purpose flour 1 cup
Baking powder 1 tsp
Add gradually
Keep aside
Milk 1/2 cup
Butter 1 tbsp
Bring it to a boil
Turn off the flame
Vanilla 1 tsp
Mix well
Add hot milk into cake batter
Mix slowly
7 inch greased pan
Bake in preheated oven at 180c for 30-40 mins
NOTE: 1 CUP = 250 ML
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Easier and Quicker than Cheesecake: Cheesecake Bars
Smooth, creamy Cheesecake Bars are the quicker and more portable version of my well-loved cheesecake. My recipe includes a fudgy chocolate ganache topping to take these to the next level!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
7 Tablespoons unsalted butter, melted
Cheesecake
24 oz cream cheese, softened (use brick-style full-fat cream cheese) (680g)
1 cup granulated sugar (200g)
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, room temperature preferred
Ganache (optional)
4 oz semisweet or dark chocolate, finely chopped (may substitute chocolate chips, no chopping needed) (113g)
½ cup heavy cream (118ml)
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Instructions
00:00 Introduction
Crust
00:14 Preheat oven to 325F (165C) and line a 9x9” baking pan with parchment paper or foil (optional). Set aside.
00:20 Stir together graham cracker crumbs and sugars until combined.
00:34 Add melted butter and stir until all crumbs are moistened.
00:43 Press crumbs evenly into the bottom of prepared baking pan and set aside (no need to pre-bake before adding cheesecake batter).
Cheesecake
01:39 Combine cream cheese and sugar in large mixing bowl (or in bowl of stand mixer) and use an electric mixer (or paddle attachment on mixer) to beat on medium-speed until smooth, creamy, and lump-free.
02:18 Add sour cream and vanilla extract and stir on low-speed until combined.
02:36 Lightly scramble one egg with a fork then add it to the cheesecake batter and stir on low-speed until just-combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
03:18 Pour batter evenly over graham cracker crust in prepared baking pan.
03:28 Transfer to the center rack of 325F (165C) preheated oven and bake for 35-45 minutes or until cheesecake is almost set (the center will still have some jiggle but will mostly be set, the edges may have puffed a bit, and if you lightly touch the center with your finger it should spring back to the touch).
03:54 Allow cheesecake to cool to room temperature then transfer to refrigerator to chill completely, at least 5-6 hours, preferably overnight.
04:06 After cheesecake has completely chilled, top with chocolate ganache if desired.
Ganache
04:15 Place chopped chocolate in a heatproof bowl. Pour cream into small saucepan and heat over medium heat. As soon as you see the cream beginning to simmer, remove from heat and pour evenly over chocolate. Do not stir, just cover the bowl with foil and allow to sit for 5 minutes undisturbed.
04:52 Remove foil and gently whisk ingredients together until chocolate is smooth and completely melted.
05:09 Pour evenly over cheesecake bars, using a spatula to smooth if necessary. Transfer to refrigerator until ganache has set (about 15-20 minutes) then cut into squares and serve.
Notes
Storing
Store in an airtight container in the refrigerator for up to 5 days. Cheesecake bars may also be wrapped and frozen for up to 3 months.
Chocolate version
See my recipe for chocolate cheesecake bars:
Mini cheesecakes
See my recipe for mini cheesecakes:
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Nur 3 Zutaten! Das beliebteste Dessert dieses Frühlings.
Ein Dessert mit Kondensmilch, Erdbeeren und Bananen ist ganz einfach zuzubereiten, und jetzt lernen Sie, wie Sie es in buchstäblich 5 Minuten ohne Backen zubereiten können! Wir zeigen Ihnen ein Rezept, für das Sie nicht viel Erfahrung im Kochen benötigen, sodass absolut jeder dieses Dessert wiederholen kann! Mit nur wenigen Zutaten, darunter Kondensmilch, Bananen und Erdbeeren, können Sie einen köstlichen Kuchen backen, von dem jeder begeistert sein wird! Sehen Sie sich also dieses Video von Anfang bis Ende an, um dieses einfache und köstliche Dessertrezept in 5 Minuten zu lernen!
Erdbeeren 8-9 Stück
Banane
Sahne 33% 200 ml
Kondensmilch 6 Esslöffel
Love & Best Dishes: Speedy Pineapple Cake Recipe
Speedy Pineapple Cake Recipe - This easy cake recipe with pineapple couldn't be more moist or more delicious!
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How to Make | Better Than Sex Scoop Cake
The infamous TINA CAKE ft. Tina (and a little bit of Jas)! Go and impress with this dessert!
Ingredients:
- 2 boxes chocolate cake mix
- 4 [3.9 oz] boxes of chocolate pudding mix (instant jell-o)
- 2 [8 oz] bags of Heath toffee bits
- 1-2 [16 oz] tubs of cool whip
- Additional ingredients may include water, milk, oil and eggs.
*Make chocolate and pudding mixes according to the instructions on the box. For our cake mix, we used 1 and 1/4 cups of water, 1/2 cup of vegetable oil, and 3 eggs for each box. For the 4 boxes pudding mix we used 8 cups of milk.
Directions:
1. Make cake.
2. Make pudding and refrigerate.
3. Allow cake to cool for 30 minutes. You may refrigerate for about half the time if you want to speed up the process.
4. Cut cake.
5. Layer your large bowl with whipped cream or pudding as the base and then in this order: cake, pudding, whipped cream, heath.
6. Serve with a scooping spoon!
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This video was formerly a school assignment; views for this video are not monetized.
Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Dump Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
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Dump Cakes 2 Ways | The Pioneer Woman | Food Network