mix 2 eggs with coffee ! you'll be surprised ! in just 10 minutes! dessert with no oven, no flour!
mix 2 eggs with coffee ! you'll be surprised ! in just 10 minutes! dessert with no oven, no flour!
Ingredients:
for coffee caramel :
1/2 cup of sugar (100g)
1/4 cup of water (60ml)
1 tsp of instant coffee
for flan:
2 eggs
1 egg yolk
1 tbsp of instant coffee
1 tbsp of warm water
1 can of condensed milk (397g)
fil the same can with milk (290 ml)
1/2 tbsp of liquid vanilla
enjoy it !
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HOW TO MAKE ZELDA FRUITCAKE (Breath of the Wild) - NERDY NUMMIES
Today I made the Fruitcake from Zelda, Breath of the Wild! Let me know down below what other videos you'd like to see.
MERCH:
*Buy Nerdy Nummies Cookbook:
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FULL RECIPE:
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THE THINGS YOU WILL NEED:
* (6) egg yolks
* (6) egg whites
* (1) cup sugar:
* (½) cup water
* (½) cup oil:
* (1 ½) teaspoons vanilla extract:
* (1) teaspoon almond extract:
* (2) cups all purpose flour:
* (2) teaspoons baking powder:
* (1) teaspoon baking soda:
* (½) teaspoon salt:
* (¼) cup sugar:
* Strawberries, blueberries, raspberries, oranges, limes and honeydew melon
NERDY NUMMIES THEME SONG (Written and Produced by Dawin)
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Eggless Pineapple Cake Recipe | Pineapple Pastry Cake Recipe
Eggless Pineapple Pastry Cake – Pineapple pastry cake is technically not a pastry, but that’s what the Indians called it. The sponge cake is very soft, moist and spongy, with the pineapple crushed fillings and pineapple chunks, resembles the egg version last week, as I still feel this combination of fillings is the best, just the way I like it. In this recipe, I omit using any alcohol, as many of you who choose eggless must be vegetarians. I kept the design of this cake in a simple look. I hope you’re inspired to make this cake. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
You’ll need 1 can of pineapple slice (with brine)
You can use fresh pineapples, but you’ll need to get some pineapple juice as well
• Sponge Cake
I used 7-inch round pan, and 6-inch ring cutter to cut off the brown edges
240 ml [1 cup] milk
1 tbsp white vinegar
280g [2¼ cup + 1 tbsp] cake flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
30ml [2 tbsp] coconut cream
30ml [2 tbsp] pineapple juice (from can)
1 tsp vanilla extract
• Pineapple Fillings
215g [1 cup] crushed pineapples
80g [¼ cup + 2 tbsp] fine sugar
11g [1½ tbsp] cornstarch
90g [¼ cup + 2 tbsp] pineapple juice (from can)
Pineapple chunks
• Frosting
360g [1½ cups] whipping cream
30g [2 tbsp] fine sugar
30g [2 tbsp] coconut cream
Pineapple juice or syrup (from the can)
Instructions:
• Sponge Cake
1. Preheat oven at 180°C/355°F.
2. In a cup, add milk and vinegar. Give it a quick stir and let it rest for 5 minutes.
3. Sift all the dry ingredients (cake flour, baking powder, baking soda and salt)
4. In a large mixing bowl, add sugar and oil. Mix vigorously until well combined.
5. Add coconut cream, juice and vanilla extract, mix vigorously until well combined.
6. Add in the milk mixture in a few batches, alternate with the sifted dry ingredients.
7. Add in the sifted dry ingredients in a few batches, alternate with the milk mixture.
8. Mix until combined, do not over mix. Switch to a spatula to mix and scrape the bowl to ensure even mixing.
9. Transfer batter into a 7-inch prepared pan, greased and lined with parchment paper.
10. Bake in preheated oven at 180°C/355°F at 35 minutes or until inserted skewer comes out clean.
11. Let it cool completely before slicing.
12. Trim off the top and bottom crust. Then slice into 3 sheets. Use a 6-inch ring cutter to trim off the round edges.
• Pineapple fillings
8. Strain the pineapples from the can. Keep the juice for use later.
9. Cut about 215g [1 cup] pineapples into chunks and place them in a food processor. Crush them into fine mashed. Set aside.
10. Add the crushed pineapples into a small pot. Add sugar and cornstarch. Give it a quick stir. Add in the juice.
11. Cook over a medium heat until the mixture is smooth and thickened.
12. Remove the pot from the heat. Let it cool.
13. Transfer into a piping bag.
• Frosting
4. In a large mixing bowl, add whipping cream, sugar and coconut cream.
5. Mix on medium low speed until the cream is stiff, do not over mix.
6. Transfer cream into a piping bag.
• Assemble the Cake
16. Spread a tiny bit of cream on the cake board so that it can hold the cake.
17. Place a cake sheet.
18. Brush with the juice.
19. Pipe the whipping cream, spread it evenly with a spatula. Pipe cream around the edges to create a border around the rim.
20. Pipe a generous amount of pineapple fillings. Spread evenly.
21. Place another cake sheet. Brush with juice.
22. Pipe cream and spread evenly. Place and arrange the pineapple slices (in halves or however you like). Pipe cream again to cover it. Spread it evenly.
23. Place the last cake sheet. Brush with juice. Pipe the cream on top and cover the cake with cream on all sides. Scrape the cake smooth with a spatula or scraper.
24. Refrigerate the cake for at least 30 minutes or 1 hour.
25. Add the pineapple fillings on the top surface and spread them evenly.
26. Cake is ready to serve.
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Perfect Chiffon Cake. Foolproof Method. Soft & Airy
Chiffon is the ultimate sponge cake. I show you my foolproof no-fail recipe, full of tips and tricks to ensure the perfect cake every time. Then, let's turn the plain Chiffon cake into a easy yet show-stopping Strawberry Shortcake, Chinese bakery style.
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Chiffon Cake Recipe
6 / 15 cm Cake
- 35g (2 tbsp + 1 1/2 teaspoon) veg oil
- 50g (1/2 cup minus 1 tablespoon) cake flour
- 50g (50 mL) milk
- 1 tsp vanilla
- 3 large eggs, ~50g each without shell
- 1/8 tsp cream of tartar (sub 1/4 teaspoon lemon juice or white vinegar)
- 50g (1/4 cup) sugar
8 / 20 cm Cake
- 70g (5 tbsp) veg oil
- 100g (2/3 cup + 2 teaspoons) cake flour
- 100g (100 mL) milk
- 2 tsp vanilla
- 6 large eggs (300g), ~50g each without shell
- 1/4 tsp cream of tartar (sub 1/2 teaspoon lemon juice or white vinegar)
- 100g (1/2 cup) sugar, added in 3 additions
Cake Pan
- 6 or 8 with removable bottom, no grease of flour (preferable) or non-removable bottom (see note for prep instructions)
Method
1. Preheat oven to 300F
2. In a large bowl, whisk together cake flour and oil. Add milk and vanilla. Whisk with a side-to-side motion until mostly combined. It's okay to have some lumps remaining.
3. Separate eggs, adding yolks directly to bowl with cake flour + oil, and eggs to a large clean mixing bowl.
4. Whisk egg yolks into the batter, again with a side-to-side motion, until the batter is smooth and forms a ribbon when dropped from the whisk. If it's too thick, add up to 2 tsp milk to thin out
5. Add cream of tartar to egg whites. Whip on high speed until white and foamy. Add in first 1/3 of sugar. Keep whipping on high speed until the egg holds a very very soft peak. Add in next 1/3 of sugar. Switch to medium speed. Whip until a soft floppy peak. Add in last 1/3 of sugar. Switch to medium-low speed. Whip until eggs hold a peak with a stiff base but a flexible tip.
6. Add 1/3 of the egg whites to the batter. Fold in with rubber spatula. Add batter back to rest of the egg whites. Gently fold until there are no streaks of white left in the batter.
7. Pour batter into a cake pan. Tap cake pan on counter a few times to get rid of air bubbles. Swirl a toothpick through the batter to further remove large air bubbles.
8. Bake at 300F for 50-55 minutes, until the top has cracked and turned a light golden. To test for doneness, gently press the top of the cake with a finger. It should not feel wet and should lightly spring back, though it might not spring back all the way. You may still hear sounds of the foam compressing when you press down. That's totally normal. Insert a bamboo skewer into the centre of the cake and it should come out mostly clean, maybe with one or two crumbs.
9. Immediate drop the cake pan twice on the counter to release excess hot air / steam. Quickly invert the pan onto two upside down bowls or a cooling rack. Let the cake cool for at least 90 minutes before removing from pan. Can also be left at room temperature overnight to cool.
10. Once cooled, press around the top of the cake to release from the sides. Run a thin knife all the way around the perimeter of the cake, pressing tightly against the inside of the cake pan. Pop up the bottom of the cake pan. Press around bottom edge of cake to release from base plate.
11. Serve plain or make into Strawberry Shortcake.
Using a non-removable bottom pan:
To prep a non-removable bottom pan, lightly brush only the inside bottom of the pan with a few drops of oil. Add 1/8 teaspoon flour and shake to distribute evenly. Discard excess flour. Proceed with recipe as usual.
To remove cake from non-removable bottom pan:
After running a knife around the perimeter of the cake, reach in between the cake and the side of the pan and press the cake in towards the centre. Repeat around the whole cake. This should detach the cake enough from the bottom for it to come out once the pan is inverted.
Strawberry Shortcake
- Double batch of Sheldo's Favourite Whipped Cream. Recipe here:
- 2 lbs (~900g) strawberries, cored and halved
00:00 Chiffon Cake?
00:41 Welcome
01:13 Foam Cake Intro + What is Chiffon?
01:42 Recipe Starts!
01:54 Make Batter
02:36 Whisking Technique for Less Gluten
02:58 Continue Batter
03:31 Whip Egg Whites
05:24 Add Egg Whites to Batter
06:06 Cake Pan Talk
07:00 Bake Cake
07:48 Post-Bake + Cooling
08:11 Remove Cake from Pan
09:29 Chiffon Cake, So Soft
09:53 Strawberry Shortcake
11:04 Strawberry Shortcake Details
11:43 Outro
Eggless Atta Cake With Jaggery | No White Sugar, No Egg, No Butter, No Maida | Whole Wheat Cake
A simple tea cake is all you need to make your bad days good and your good days even better. This eggless atta jaggery cake is the perfect dessert to make for a lazy evening, where you want to cozy up with your cup of tea and your favorite show!
Written Recipe:
My Whole-wheat Chocolate Cake Recipe:
Products I use in this video:
1. Mixing Bowls -
2. Whisk -
3. 8-inch Cake Pan -
4. Parchment Paper -
5. Jaggery Powder -
6. Baking soda -
7. Vanilla Extract -
My Kitchen Equipment:
1. OTG Oven -
2. Stand Mixer -
3. Electric Hand Mixer -
4. Blender -
My Shooting Equipment:
1. Sony A7III Camera -
2. Sony 50mm 1.8 Lens -
3. Rode Wireless Go II Mic -
4. Godox SL 150 Studio Lights -
Ingredients :
2 cups (570gms) yogurt
1 tsp (3gms) baking soda
3 cup (360gms) whole wheat flour
2 tsp (8gms) baking powder
1 + ½ cup (300gms) jaggery
1 cup (240ml) vegetable oil
1 tsp (5ml) vanilla
½ cup (120ml) milk
½ cup (50gms) chopped almonds
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1. Bake with Shivesh -
2. Desserts for Every Mood -
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Dates Walnut Cake | How To Make Eggless Cake | Easy Cake Recipe | Christmas Special | Varun
Dates & Walnut Cake | Dates Cake Recipe | Walnut Cake | Walnut Date Cake | Easy Cake Recipe | Best Cake | How To Make Cake At Home | Khajoor Cake | Cake Recipe | Quick & Easy | Rajshri Food
Learn how to make Dates Walnut Cake at home with our Chef Varun
Christmas is around the corner and one cannot miss making this Dates Walnut Cake. Chef Varun Inamdar brings this simple and quick dessert recipe for you only on Rajshri Food.
Dates Walnut Cake Ingredients:
2 tbsp Butter
1/2 cup Sugar
2 tbsp Curd
1 1/2 cup Refined Flour
1 1/2 tbsp Baking Soda
3/4 cup Walnuts
3/4 cup Dates
1 tsp Vanilla Essence
1/2 cup Milk
#AnybodyCanCookWithRajshriFood #DatesWalnutCake #CakeRecipe
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Date and walnut loaf is a traditional bread eaten in Britain, made using dates and walnuts. It is often made with treacle or tea to give it a dark brown colour.
Traditionally from Scotland, date and walnut loaf is still enjoyed in many tea rooms around the country. It is also enjoyed in cafes, bakeries and tea rooms in Australia New Zealand and across the Commonwealth. Date bread was first recorded as a recipe in 1939, and now today is used to make holidays like Christmas and Thanksgiving a little more festive. |
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