only 2 apples ????????! i Never had such a delicious cake! super soft and very easy !
only 2 apples ????????! i Never had such a delicious cake! super soft and very easy !
ingredients :
4 eggs
200 g of sugar
a pinch of salt
1 tsp of liquid vanilla
50 ml of vegetable oil
1 pot of yogurt (125g )
300-340 g of all purpose flour
8 g of baking powder
1 tsp of vinegar
50 g of walnuts
40 g of raisins
2 apples
powdered sugar
enjoy it !
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The raspberry cake 2
At this birthday party, Vanna Rosenberg acts as a very spoiled little princess who wants more and more of everything...Thanks to Vanna for singing and to Inger for making the cake. Words and music by Thomas Frykberg
Blueberry Coffee Cake
This delicious Blueberry Coffee Cake is soft, tender, and loaded with blueberries. It’s made with sour cream, which makes it extra rich and fluffy. The cake features a delightful streusel on top, and cream cheese glaze.
full recipe:
Ingredients
Streusel
1 cup all-purpose flour (127 grams)
1/3 cup granulated sugar (63 grams)
1/3 cup brown sugar (73 grams)
1/2 cup unsalted butter, room temperature (113 grams)
Blueberries
1 1/2 cups blueberries, fresh or frozen (285 grams)
2 tsp all-purpose flour
Coffee Cake
2 cups all-purpose flour (254 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
6 tbsp unsalted butter, room temperature (85 grams)
2 tbsp vegetable oil (30 ml)
1 cup granulated sugar (200 grams)
2 large eggs, room temperature
1 tsp pure vanilla extract
1 cup sour cream (245 grams)
Glaze
1/4 cup cream cheese, at room temperature (56 grams)
1 tbsp unsalted butter (14 grams)
1/4 cup powdered sugar (31 grams)
1-3 tbsp milk
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:
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Raspberry Coffee Cake Recipe
This is my grandmother's recipe.
Here's the recipe:
Ingredients:
(cake)
2 cups Packaged Biscuit Mix
4 oz Cream Cheese
¼ cup Butter
1 tbsp Granulated Sugar
⅓ cup Milk
½ cup (generous) Raspberry Jam or Preserves (Note: Jelly will mostly leak out of the cake.)
(drizzle)
1 cup Powdered Sugar
1-½ to 2-½ tbsp Milk or Cream
¼ tsp Vanilla Extract
¼ tsp Butter Flavoring (optional)
Instructions (cake):
Preheat oven to 425-degrees.
Cut Cream Cheese, Butter and Sugar into Biscuit Mix until crumbly. Blend in ⅓ cup Milk. Dough will be sticky.
Roll out a 12” x 8” rectangle between two sheets of waxed paper or parchment.
Peel off one side and turn out onto the baking sheet. (You may want to use a sheet with sides to catch any escaping raspberry liquids). Peel off the second sheet.
Spread Raspberry Jam lengthwise down the center of the dough.
Make 2-½ inch cuts at 1 inch intervals along long sides of dough.
Fold strips over filling.
Bake at 425-degrees for 10 to 15 minutes (until golden brown).
Instructions (drizzle):
Gradually add Milk (or Cream) to Powdered Sugar to obtain desired thickness.
Stir in Vanilla (and optional Butter Flavoring) to icing.
Drizzle warm coffee cake with icing.
Serving:
Allow to cool briefly before slicing at previously cut intervals and down the center.
Serve warm, cold, or at room temperature. It’s all good!
How to Bake a Mocha Raspberry Cake
Mocha Cake
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon table salt
½ cup sifted unsweetened cocoa powder
¾ cup full-fat plain yogurt
1 cup unsalted butter, melted and cooled
1 cup brewed espresso, or extra strong coffee
4 large eggs at room temperature
Preheat the oven to 325F
Mix together all your dry ingredients in a large bowl
Stir in the yogurt, butter, espresso and eggs until moistened and no lumps remain.
Do not overmix
Pour batter into prepared pan, and place into the oven until internal temp reaches 210F
Raspberry Syrup
½ cup sugar
½ cup water
2 tbsp raspberry jam
Pinch of salt
½ tsp vanilla extract
Combine the sugar, water, jam, and salt in a saucepan and bring to boil over medium-high heat
Once boiling start stirring until sugar is dissolved. Then stir in the vanilla
Remove from heat and let steep for 20min
Caramelized Raspberry Jam
½ cup raspberry jam
2 tbsp unsalted butter
Combine the jam and butter in a small saucepan and boil over medium-high heat.
Boil, without stirring, for 1min
Remove from heat, stir, and let jam cool completely
Raspberry Frosting
1 cup unsalted butter
3 ounces cream cheese at room temp
All the Caramelized raspberry jam
Pinch of salt
4 cups icing sugar
½ tsp vanilla extract
Combine butter, cream cheese, jam, salt
Beat with electric mixer on low speed until incorporated
Add sugar 3 more times and mix on medium speed
Add vanilla and beat until frosting is very light and fluffy