Traditional recipes

Fluffy pandispan with plums

Fluffy pandispan with plums

Before I started preparing the pandispan, I cut the plums and sprinkled them with a spoonful of sugar and a little cinnamon.

In order to be sure of the success of the pandispan, the used eggs must be at room temperature, not just taken out of the fridge. Separate the egg whites from the yolks. Beat the egg whites well with the mixer. Gradually add the sugar and boiling water, stirring until all the sugar melts, then add the yolks and oil.

Mix the flour with the baking powder and gradually add it to the composition, mixing with a wooden spoon.

Pour the obtained dough in a tray lined with baking paper, and place the plums on top. Because I really like cinnamon, I sprinkled a little more on the plums and after I placed them in the tray. Instead of plums we can use any other fruit.

Put the tray in the oven for 15-20 minutes, over low to medium heat. The oven has been preheated.

I used a 25 cm x 37 cm tray and the pandispan came out quite thick. Depending on your preferences, you can use a larger tray.

After the pandispan had cooled a bit, I syruped it with a few tablespoons of compote and served it garnished with whipped cream.

Good appetite !



Here's how to make a fluffy sponge cake. I finally found the ideal recipe & # 8230

Who doesn't like a slice of fluffy and delicious sponge cake? Sponge cake is the most popular countertop for cakes and rolls, but it can also be served as a separate dessert, without any cream or filling. Sponge cake is very easy to prepare from a few simple ingredients, but to always get a perfect result you have to take into account a few culinary tricks. Team Bucătarul.eu reveals 8 secrets for a perfect sponge cake. Cook with pleasure!

The secrets of making sponge cake

1. Respect the correct proportions of the ingredients: 6 eggs, 1 glass of sugar, 1 glass of flour, 1 tablespoon of baking soda or 0.5 teaspoon of baking powder.

2. The eggs for the preparation of the sponge cake must be very cold, keep them in the freezer for 10-15 minutes before beating them.

3. Beat the eggs in a deep bowl using the mixer at full speed. Pass the blades of the mixer on the surface of the bowl and only occasionally beat the eggs all the way down.

4. Add small portions of sugar only after the egg mass has increased 4-5 times.

5. Turn off the mixer and sprinkle sifted flour, mix the table with a spoon and add the baking soda or baking powder. Some chefs recommend quenching the baking soda with vinegar or lemon juice and adding it to the dough (without mixing it in a spoon beforehand).

6. Line the form with baking paper and sprinkle with flour, pour the dough. Bake the sponge cake in the preheated oven at a maximum of 180 degrees. If you notice that the edges of the countertop they have browned and the medium is liquid, then gradually reduce the temperature. Bake the sponge cake for about 45 minutes, the baking time depends on the diameter of the mold.

7. Do not open the oven door during baking: the sponge cake can be left!

8. Allow the sponge cake to cool in shape, then remove it.


Fluffy and tall sponge, which never leaves!

& # 8220The multicooker sponge cake & # 8221 is so tender and tasty that it can't be put into words. This recipe is a real find for housewives. The sponge cake is prepared in a multicooker, that's why it bakes evenly and you don't always have to sit next to the oven, so that it doesn't burn. You will get a perfect sponge cake, very fluffy, delicious, airy, which does not dry out! Don't miss this great recipe!

Spongebob multicooker

INGREDIENTS

-7 eggs (large, room temperature)

-2 teaspoons vanilla sugar

-1 teaspoon of baking powder

METHOD OF PREPARATION

1. Put the eggs in a separate bowl.

2. Add the sugar and vanilla sugar and beat with the mixer for 5 minutes on low speed.

3. Then beat on high speed for 10-15 minutes. The table should increase 3 times.

4. Combine in a separate bowl: flour, starch and baking powder.

5. Sift the flour mixture 3-4 times into the egg mass. Mix the dough carefully each time with folding movements. You need to keep the aerated structure of the dough.

6. Place the multicooker in the & # 8220Heating & # 8221 program and add a little butter to the bowl (21 cm in diameter). Grease the walls and bottom of the bowl with melted butter with a silicone brush.

7. Pour the dough into the heated bowl.

8. Bake the sponge cake for 40-50 minutes. Do not open the multicooker during baking.

9. Let the sponge cake sit in the bowl for 5 minutes, then remove it on a grill.

10. If you soak the sponge cake in syrup or jam, then you will get a lovely cake.


Preparation of fluffy Pandispan:

Separate the egg whites from the yolks. Put very little salt, vanilla essence and lemon peel over the yolks and mix.

Beat the egg whites with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the sugar and mix until you get a thick and shiny meringue, which makes spikes when you remove the blades from the mixer.

  • I usually use powdered sugar. If you use caster sugar, mix until the sugar granules are no longer felt

Add the yolks and mix lightly. If you have a mixer that visibly decreases its speed, it rotates very easily at the lowest stage, use it. If not, use the spatula.

Sift flour over this composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top.

  • in this obligatory stage we will use the spatula for mixing. We will use ample and light movements, so as not to remove the air from the composition.
  • the final composition must be like a foam, which supports even the weight of the spatula (it will not sink into the dough if we leave it free in the bowl)

How to bake Pandispan composition:

The composition is poured into a tray (22-24 cm in diameter) lined with baking paper and put in the oven over medium heat (or 160 degrees electric oven with ventilation) for about 30 minutes, until the top passes the toothpick test.

  • degrees and baking time may differ depending on each oven. It is good to use the oven at the temperature at which you know it will cook best.

Remove the baking tray on a grill, along with the baking paper, and leave to cool.

  • the top is cut only after it has cooled very well, preferably the next day
  • it can be cut into 3 thin sheets or 2 thicker ones, according to preference

RECIPE IN PICTURES


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Fluffy sponge cake, the ideal option for a delicious cake

By adding different types of creams, using different decor elements, you will always be able to cook special cakes for birthdays, birthdays or other holidays.

1. Preheat the oven to 170 degrees.

2. The eggs from the refrigerator (cooled), without separating the egg white from the yolk, are placed in the mixer bowl, where the sugar and vanilla sugar are added. Beat at full power for 5-10 minutes (it may take even longer, depending on the power of the mixer). The mass increases several times in volume, about 3-4 times, becomes dense and white.

3. Sprinkle the flour and mix with a spoon from top to bottom.

4. In the baking dish, spread baking paper (on the bottom), grease the whole form with butter, including baking paper and sprinkle with flour. Pour the dough into the mold and cover with aluminum foil greased on the inside with butter. Put in the preheated oven.

5. Bake at 170 degrees for 25-30 minutes, then reduce the temperature to 150 degrees for another 25-30 minutes. That is, bake for 50-60 minutes, it is important not to forget about the oven.

6. Remove the aluminum foil lightly. The fluffy, delicious and smooth sponge will have a height of about 5-6 cm.

The sponge cake is left to cool overnight or 6-8 hours and is ready to turn into a cake of greater beauty!


198 simple recipes for pandispan

Calories: 183 Sponge cake with cherries & raquo My Family Kitchen & raquo & # 8211 Alex Juncu alexjuncu. The sponge cake recipe is very versatile and quick and comes out perfectly every time. Ingredients Sponge cake with cherries. Fast and delicious

Woman's DNA adndefemeie. And the sponge cake is more delicious with cherries.

Sponge cake with cherries photo recipe. Beat the egg whites with the vanilla sugar and salt powder for 10-15 minutes. I would like that after I put it in the oven, in a few minutes, I take it out of the oven and put cherries. Among these delicious dishes is pandispan, a hearty dessert. The slices of bread are passed through the egg, on both sides and put in hot oil to fry. Just eggs, sugar, flour, a pinch of salt and obviously cherries. First we put eggs and sugar together in the mixer bowl. Add a pinch of salt and mix everything for at least 10 minutes until the eggs become.

From 10 eggs, 10 tablespoons of sugar, 10 tablespoons of flour, a 3 kg cake comes out. Add the cherry jelly, I placed it so that each slice of cake contains. Because I had a lot of cherries in the freezer, I said I would use them as well.


Pandispan Cake with Plums

Beat the egg whites together with a pinch of salt. Gradually add the sugar and mix until you get a meringue. Add the yolks and continue mixing. Add 6 tablespoons of oil in turn and mix after each tablespoon added. Put the rum. Gradually add the flour and mix from the bottom up with a wooden spatula. A slightly consistent, flowing paste is obtained.

Pour the dough obtained in a tray lined with baking paper. Level with a wooden spatula.

Break the plums (washed and wiped well with water) in halves, remove the seeds. Place the plum halves on the surface of the cake. They will not remain fixed to the surface. expect it to partially sink.

Place in the preheated electric oven at 190 degrees C for 35-40 minutes, until the cake becomes slightly creamy on the surface. It can be baked at 200 degrees C, 30-33 minutes.

After the mentioned time has passed, remove the tray from the oven and try the pandispan with a toothpick. If it comes out clean and dry, it means that the cake is well baked.

Cut hot into cubes of different sizes or in any other shape. It does not cover. Allow to cool to room temperature. It becomes a little crunchy on the surface and is extremely fluffy otherwise.
*** The softer the paste obtained, the fluffier the countertop will be. So: do not add more flour than mentioned.
Eventually you can reduce the amount of flour a bit.
*** Do not put the cake in the cold oven. It must be preheated to the indicated temperature.
*** The oven door can be opened without problems during baking - this does not affect the cake.


Nutella cake and fluffy pandispan

Who doesn't love Nutella? Of course it was good. You can calibrate everything in a smaller quantity, of 6 eggs, provided that it is a small stove tray, about 30 x 22, or 25 x 25 cm instead of 30 x 30 cm as needed for 8 eggs. Pay attention to the indications related to the tray, below!


Tray dimensions: 30 X 30 cm
Be careful when baking the pandispan sheet / sheets, when pouring the raw composition to be at least 2 or 2.5 cm thick or higher, otherwise it will burn in 15 minutes. Adjust the quantities if necessary, correlated with the firepower!
30 x 30 cm = 900 cm square (0.03 sqm). So either calibrate the quantities on the counter (with a simple rule of 3) to the size of your tray, or improvise a cardboard limiter that you wrap in baking paper, in case you don't have a smaller tray in the house. Example: your tray is 40 x 40 cm = 1600 square cm (0.16 sqm), therefore limit the space inside to the size of 40 x 22 cm = 900 square cm as I wrote above. & # 8230 And the examples can go on. Regardless of the shape of the tray, proportionate to the surface of 900 square meters.

Preparation time 1 hour 20 minutes

Cooking time 26 minutes

Portions 36 vowels of 4-5 cm

Ingredients

COOKIE - ingredient (pandispan sheet)

CREAM - ingredient

SYRUP - ingredient

  • 2/3 L water (will decrease to 1/2 l)
  • juice of 1 lemon
  • 2 lg sugar
  • 2 lg honey
  • 1 sachet of vanilla sugar

Decoration

PREPARATION
Wrap the tray in baking paper and leave it waiting.
Preheat the initial oven to the minimum stage & # 8230 130 degrees.
COUNTER TOP
1. Separate the egg whites from the 8 eggs with the yolks and beat them with the mixer together with a pinch of salt until they harden.
2. Add the sugar and beat them for meringue, so they don't fall if you turn the bowl over. It lasts less if the sugar is powder.
3. Mix the yolks (rub by hand with a wooden spoon) for 1 minute to mix, then pour over the egg whites.

and homogenize them with a spatula (or para target) with movements from bottom to top so that the egg white does not lose much air.
4. Incorporate the flour with a spatula / tel into the egg mixture.

5. For as even tops as possible, divide the composition into 2 equal parts from the beginning and bake them in turn at about 170 degrees, depending on how fast your oven is and how thick the composition is. Research through the window how it looks after 10 minutes, and after 15, check every 5 minutes

& # 8230or bake once in a large tray and then cut in 2 along the middle axis (small axis line).
6. Bake in the oven for 15-25 minutes in modern electric ovens, until it browns a little, but provided that it does not show signs of burning (you can see at the corners and on the edges what the sole bakes). It takes longer for classic gas ovens, baking will be done at about 3.5.
7. Leave them to cool, then cut into 2 (not in height. But in width) if you baked the whole top once. The idea is to get two sheets.

SYRUP
1. Boil water with sugar.
2. Add the lemon juice.
3. Boil over medium heat until reduced to 1/2 liter or less if you want the syrupy top.
4. Turn off the heat and add the vanilla sugar or vanilla extract.
5. Sweeten with honey if necessary, only after the partial cooling of the syrup. Be warm.
After it has cooled completely, add the tops.

CREAM
1. Rub the butter with the mixer.
2. Add all the nutella and continue until smooth.

3. Place spoon by spoon over one of the syrupy tops, level and place the other syrupy top on top.

decoration
4. Powder with powdered sugar

or cocoa or blueberry decorative fruits, small berries, placed on each portion when served on a plate, over the cocoa layer.

Liv (e) it!




Pandispan with flat peaches

We present you a simple recipe that will delight your loved ones. Cakes & # 8211 cakes & # 8211 urban flavor cookies. These are questions I have answered many times and I have. If you want a more & ldquogeneros & rdquo pandispan in layers, ie one that you can slice without problems in 3 layers, prepare the pandispan from 8 eggs: use 8 tablespoons. How to make a fluffy and high cake top without baking powder? Simple pandispan cake top with vanilla & # 8211 classic recipe that doesn't fail. RECIPE PREPARATION Simple pandispan dessert: In a bowl, put the sugar and the 4 eggs.

Add salt powder and vanilla sugar. I remembered that she always told me about the pandispan recipe that it is very easy to remember: 6 - 6 - 6, that is 6 eggs, 6 tablespoons of sugar. Sponge cake with plums or any kind of summer fruit - step by step recipe. Chocolate and coconut cookies & # 8211 Home Dessert & # 8211 Maria Popa. Homemade Dessert presents a variety of recipes for desserts and sweets.

Although it is an extremely simple recipe, it has some rules that we must follow for a perfect success. Here's how easy it is to make a delicious, sour-tasting plum pandispan, richly powdered with sugar as soon as you take it out of the oven. I found out the secret of the fluffiest pandispan!

Want to make a fluffy pandispan, but you never & bdquonimerit & rdquo the recipe?


Video: Taiwanese Castella Cake Recipe. Emojoie (December 2021).