If You Have Cottage Cheese Make This Cake | Very Incredible Dessert Without Flour and Baking Powder
Hello, my dear friends!
Today, I'm gonna share with you making a kind of incredible dessert with tea or coffee. This is a kind of cake without flour and baking powder. When you try it you will try it every single crumb. I highly recommend you try it at home with your beloveds.
Please like, comment, subscribe, and share with your family and friends!
INGREDIENTS:
- 650 gr cottage cheese
- 4 eggs yolk
- 50 gr corn starch
- 250 gr sour cream
- vanillin sugar
for Meringue:
- 4 eggs white
- pinch of salt
- 120 gr sugar
Bake at 180℃ for 35-40 minutes.
Moonlight by Roa
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Beth's Lemon Poppy Seed Scone Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade lemon poppy seed scone recipe. A great easy breakfast treat for Other's Day.
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BETH’S LEMON POPPY SEED SCONES
Makes 8 scones
Ingredients
2 cups (240g) flour
¼ cup (50 g) sugar
2 tsp (10 ml) of baking powder
½ tsp (2.5 ml) salt
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) lemon zest
10 tbsp (150 g) cold butter, diced into cubes
½ cup (120 ml) heavy cream + 1 tsp for brushing tops
1 egg
¾ tsp (3.75ml) pure lemon extract
Raw, turbinado sugar for tops
Method:
Preheat oven to 400F (200C).
Line sheet pan with parchment paper. In a bowl combine flour, sugar, salt, baking powder, poppy seeds and lemon zest. Add butter and work by hand until dough resembles a coarse meal.
Mix the egg with the cream and lemon extract. Create a well in the center of the dry mixture and pour wet mixture in well. Gently mix with a fork until combined, and then grab dough with floured hands.
Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles.
Brush each scone lightly with heavy cream and a sprinkle with the raw sugar.
Pop tray in freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 12-13 mins until golden brown.
Serve with raspberry jam.
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Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Almond Poppyseed Cake with Berries and Mascarpone
Recipe:
This luscious, buttery cake with a hint of lemon is perfect for a summer party. It will keep well, in fact it is better the next day. It can also be made year round - fill it with jam and cream or dried fruit compote when fresh berries are not available.
Orange-Pistachio and Poppy Seed Cake with Orange Drizzle—Easy Citrus Pound Cake Recipe
Orange cake with pistachios and poppy seeds are easy to make, and a perfect celebration of winter, when the markets fill up with all sorts of oranges and tangerines from Sikkim, Darjeeling, Punjab, Nagpur and even Malta.
To really drive in the flavour, in this cake we have taken a multi-pronged approach to orange-infusion. We have added a whole boiled orange, just as many Italian lemon cakes do, besides adding the zest of an orange to the cake batter. In addition, we have borrowed a technique from the world of bartending to make an _oleo saccharum_ with orange peels, which then goes into the orange syrup that is drizzled on top of the freshly baked cake while it is still hot. This is going to be the most orangey orange cake you have had.
This cake is based on the template of a 'pound' cake, meaning that it is not an extremely airy and light 'sponge' cake, but because we have used a tiny bit of baking powder and soda, and also some yoghurt, the cake turns out softer than a traditional pound cake.
???? This is adapted from a recipe on @SugarGeekShow by Liz Marek. If you love baking you must follow her channel. She has some of the most reliable and precise recipes on the internet, along with thorough explanations of the whys and hows.
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Maková torta | poppy seed cake | recept | videorecept | video recipe
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Recipe:
4 egg yolks
140 g sugar
40 flour
175 g ground poppy seeds
1 tsp cinnamon
1 1/2 tsp baking powder
50 ml milk
+ 4 egg whites
Frosting:
250 g mascarpone
150 g white chocolate
100 ml heavy cream
vanilla
+ cherry jam