The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
ingredients :
3 large bananas
1 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
a pinch of salt
1/4 cup of sugar (50g)
8g of vanilla sugar
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 cup of all purpose flour (120g)
3 tbsp of cocoa powder (20g)
8g of baking powder
1 tsp of vinegar (5ml)
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???????? Der tollste SANFTE Kuchen für das neue Jahr! Weihnachtskuchen-Rezept ohne Ofen!
???????? Der tollste SANFTE Kuchen für das neue Jahr! Weihnachtskuchen-Rezept ohne Ofen! Nur wenige Leute machen solche Kuchen! Köstlicher und sehr einfacher Kuchen aus den einfachsten Zutaten. Dieser Kuchen verdient einen Platz auf dem Feiertagstisch. OHNE Backen! Köstlicher und sehr zarter Kuchen, der auf der Zunge zergeht. Sehr zarte Creme, meine Großmutter liebt es, so einen Kuchen zu kochen. Ihre ganze Familie und Freunde werden von diesem Pfannkuchenkuchen begeistert sein.
Rezept und Zubereitung:
Freunde, hallo alle zusammen. Heute bereiten wir einen tollen Kuchen für Weihnachten zu!
Freunde, vergesst nicht den Kanal zu abonnieren, like ????. Es hilft bei der Entwicklung des Kanals ❤️.
180 g Mehl.
35 g ungesüßter Kakao.
Eine Prise Salz.
10 Gramm Zucker.
Wir mischen alles gut.
3 Eier.
260 g heiße Milch nach und nach zugeben.
160 g kochendes Wasser.
Durch ein Sieb passieren, damit keine Klümpchen entstehen.
60 g flüssigen Honig dazugeben und den Teig 20 Minuten ruhen lassen.
25 g Pflanzenöl.
Fetten Sie die Pfanne mit Pflanzenöl ein und backen Sie sie bei mittlerer Hitze auf beiden Seiten.
Überkochen Sie alle Pfannkuchen.
Sie sollten 14 Pfannkuchen bekommen.
250 g Frischkäse. 45 g Puderzucker.
150 g fette Sauerrahm
250 g Sahne 33 % Fett. 45 g Puderzucker.
Alles mit einem Mixer gut aufschlagen.
20 g flüssiger Honig.
Jeden Pfannkuchen mit Sahne einfetten.
Falten Sie einen Pfannkuchen wie ich.
Lassen Sie etwas Sahne.
Wiederholen Sie nach mir und Sie werden erfolgreich sein.
Schmieren Sie die Pfannkuchen mit der restlichen Sahne.
Hier müssen Sie vorsichtiger sein. Wir wickeln wie ich drei Pfannkuchen hintereinander.
Jetzt wenden wir jeden Pfannkuchen auf diese Weise an.
Mit Frischhaltefolie abdecken und für 8-10 Stunden in den Kühlschrank stellen, damit der Kuchen gut durchnässt ist.
Vor dem Servieren mit Puderzucker bestreuen.
Der Kuchen ist wunderbar und lecker geworden.
Freunde, lasst mich in den Kommentaren wissen, wie gefällt euch dieser Kuchen? Ihre Meinung ist mir sehr wichtig!
Danke fürs Zuschauen, hoffe es gefällt euch!
Guten Appetit, Freunde!
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THE Best Chocolate Cake Recipe Ever - Hands Down!
This is THE best moist Chocolate Cake recipe you'll ever try -- hands down! This was my best-selling chocolate moist cake, and if you love chocolate as much as I do, you have to try it. In this chocolate cake recipe, I use two different icings and a few little tricks to make it extra special (watch until the end). The moist rich deliciousness of this cake is spectacular, and if you ever wanted to know how to make chocolate cake, this is the last recipe you'll ever need. Let me know what you think. All recipes in metric and US measurements.
***RECIPES & METHOD BELOW***
For those new to my channel (subscribe now I am Jillian Butler from Sydney Australia. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more and more videos to share the insider baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages
THE TOOLS
KitchenAid Mixer:
KitchenAid Flat “Paddle” Beater:
Kitchen Scale:
9-inch Baking Pan:
Non-Stick Paper:
Stainless Steel Bowl:
Whisk:
Sifter:
Silicone Spatula:
Cake Turntable:
Cake Board:
Piping bag:
Cake Decorating tips:
Palette Knife:
Ice Cream Scoop:
Stick Blender:
Saucepan:
RECIPES & METHOD BELOW
Chocolate Cake:
½ cup (125mL) Oil
2 cups (440g) Sugar
2 Large Eggs
1 Tablespoon (T) Vanilla extract
2 ½ cups (300g) Flour
1 cup (70g) Unsweetened Cocoa powder, sifted and levelled (I use Hershey’s Cocoa
1 ½ teaspoon (t) Baking powder
1 ½ teaspoon (t) Baking soda
½ teaspoon (t) Salt
½ cup (125mL) Espresso
1 cup (250mL) Milk
Prep
Preheat oven to 350°F (180°C)
Line the bottom of cake pans with non-stick paper
In your mixer, using the paddle, blend the oil, sugar, eggs and vanilla until pale and creamy.
In a bowl sift all dry ingredients together.
In your Mixer (3 step mixing process), alternately add the milk and dry ingredients until incorporated. Scrape bowl often.
Lastly, add in the hot espresso. Scrape bowl often.
The batter will be quite liquidy, this is normal. It’s what gives the cake its moist, pudding-like texture.
Scale batter into pans and bake for 20-25 minutes (if using 3 pans) or just until the center feels spongy. I would bake for 30-40 minutes if using only 1 pan, but looking for that same spongy center.
Ganache (can be both inside and outside)
3 ¼ cups (600g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled -
34oz. (1L) Heavy cream
1 teaspoon (t) Vanilla extract
In a bowl, add the chocolate and vanilla into the bowl and set aside.
In a saucepan, scald (just before the boil, but don’t let it boil) heavy cream in a pot.
Pour the hot cream over the chocolate and let it melt. Whisk gently to fully mix together. Emulsify with a stick blender.
Cover the surface of the ganache with cartouche or plastic wrap and let cool for a few hours or overnight before whipping lightly.
Fudge Icing (optional but worth it! - outside cake only)
1/4 cup (20g) unsweetened cocoa powder
1 1/2 cups (3 sticks - 340g) unsalted butter, room temperature
Pinch of salt
1 lb (450g) Dark semi-sweet chocolate chips (at least 50%+) (I use Callebaut brand 54.5%, Recipe No. 811. I switched because Costco changed their Kirkland choc chip recipe), melted and cooled -
1/2 cup (75g) confectioners' sugar, sifted
1/4 (60mL) cup boiling water
Combine cocoa and boiling water, stirring until cocoa has dissolved. In your mixer on medium-high speed, beat the butter, sugar, and salt until pale and fluffy. Then reduce the speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of the bowl as needed. Beat in the cocoa mixture.
#CakeTips #JillianButler #MoistCakeTips #JillianButlerRecipes
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This is a must what before you bake your next cake. I guarantee a couple of the tips will surprise you: 5 Tips to a Moist Cake Every Time - Never Dry Again! (2018)
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