In a bowl, mix the sugar with the oil, gradually add the yogurt, flour and vanilla. Mix all the ingredients very well and add the baking soda quenched with a tablespoon of vinegar. At the end, add the walnut kernels little by little, stirring constantly.
Pour the check dough into a silicone form (should not be greased) or another metal form, which is greased with margarine and baked in the oven at 170-180C for 40 minutes.
Remove from the oven and turn the check on a bottom to cool.
While the check is baking, it is prepare the caramel.
In a thick-walled pot, melt the sugar with water over a low heat, and always mix with a wooden spatula until you get a caramel-colored syrup.
We do not let fearba in any case. From time to time we grease the walls of the pot with a brush with cold water, so that sugar crystals do not appear on the walls of the pot.
After this, pour the syrup obtained in a cold bowl, wait for it to cool, gradually add the whipped cream (room temperature) and the buttered butter. With the mixer we start to mix this composition very well until we obtain a caramel glaze.
Grease the warm check with a piece of caramel. After the check has cooled well, grease it on all sides with caramel icing and leave it to be covered with a crunchy caramel pojgita. In the middle we have a check with a tender and moist texture with a taste of nuts, covered with a crunchy caramel pojgita.
Walnut cake and wafer sheets with caramel
Walnut cake and wafer sheets with caramel, is similar to Snickers cake, but more complex and less sweet.
It is a very tasty, good-looking cake and, above all, spornica! It is worth preparing on holidays or holidays.
And it's not as meticulous as it sounds and I'll tell you it's worth a try.
- For the countertop:
- 8 egg whites
- 10 tablespoons sugar
- 10 tablespoons ground walnuts
- 6 tablespoons flour
- 4 tablespoons oil
- 4 tablespoons mineral water
- 1 teaspoon lemon juice
- 1 sachet of baking powder
- 1 pinch of salt
- For caramel:
- 8 yolks
- 300 gr butter
- 8 tablespoons sugar
- 150 gr peanuts with honey
- 1 pinch of salt
- 2 was Neapolitan
- 100 gr white chocolate
- 1 tablespoon oil
- For chocolate cream:
- 250 ml liquid cream
- 100 gr dark chocolate
- 100 gr milk chocolate
- 1 pinch of salt
- 5 gr gelatin
- 2 tablespoons water
- white chocolate flakes
Preparation time: 60 minutes
Baking tray dimensions: 27/35 cm
[preparation title = & # 8221Preparation & # 8221]
Chek with caramel and walnut - Recipes
2 glasses (250 gr glass) of flour
1 glass of crushed walnut kernels
7 tablespoons odorless oil
1 glass of sugar
1.5 glass of yogurt or sour milk
1 teaspoon baking soda quenched with table vinegar
a sachet of vanillin
100 grams of milk
For the candy:
1 glass of sugar
0.5 glasses of milk
0.5 glass of whipped cream
100 gr of butter
In a bowl mix the sugar with the oil, gradually add the yogurt, flour and vanilla. Mix all the ingredients very well and add the baking soda quenched with a tablespoon of vinegar. At the end, add the walnut kernels little by little, stirring constantly.
Pour the check dough into a silicone form (should not be greased) or another metal form, which is pre-greased with margarine and bake in the oven at 170-180C for 40 minutes.
Remove from the oven and pour the cake on a bottom to cool.
Fluffy check with milk and walnuts
Probably the best cake I've ever tried! This fluffy cake with milk and walnuts is not inaccurate at all, it is fragrant and good, it is spicy and if you follow the recipe 100% it will come out as you see in the pictures.
With milk, coffee, in the package, it's super good!
I did not photograph the steps of the recipe, honestly I did not consider it necessary. A cake dough can't tell you too much, it will tell you more about the ingredients and the steps of the preparation method. if you respect them and don't add anything, don't omit and if you add the ingredients as it is written, not as it suits you :)) & lt3
Ingredients Fluffy check with milk and walnuts
- 8 eggs
- 350 g sugar
- 240 ml of milk
- 200 ml oil
- 400 g white flour
- a sachet of baking powder
- 2 sachets of vanilla sugar
- 3-4 tablespoons black cocoa
- a little salt
- optional & # 8211 rom free
Preparation Fluffy cake with milk and walnuts
Separate the egg whites from the yolks. Use a large bowl because in the end you will have a lot of composition.
Mix the egg whites with a little salt, then gradually add 250 g of sugar and mix until you get a firm meringue.
Preheat the oven to 180 degrees.
Separately mix the yolks with the remaining sugar (100 g) until it doubles in volume. Add the oil in a thin line, mixing continuously, then the milk.
Put the obtained mixture over the egg whites and mix gently.
Sift the flour together with the baking powder.
Add it to the bowl, together with the vanilla sugar and, with a spatula or a large spoon, mix from the bottom up, rotating the circular bowl at the same time.
Prepare 2 regular cake trays, line them on the bottom with baking paper and pour half of the composition into both trays.
In the remaining composition add cocoa (optional and a little rum) and mix. Pour into trays, in the middle, over the white composition,
With the tip of a fork, lightly mix the 2 compositions, only partially.
Put the trays in the oven, on the second step lower the temperature to 170 degrees.
Bake the cakes for 45-50 minutes, and before turning off the oven do the test with the toothpick & # 8211 I use a skewer stick, because the cake is very high. Pass the knife on the sides of the cake, detach it from the tray, then turn it over on a grill.
Preparation Check with dried fruits, candied fruits and nuts
Prepare fruits and nuts. The image also shows some marzipan balls (in the cylindrical box). I had them at hand and I used them too. Walnuts, hazelnuts, almonds and apricot kernels are chopped from the knife, larger. Raisins soften in rum. The shit is cut into cubes on a floured plate or sprinkled with powdered sugar (so that it does not stick to each other).
Centralize in a bowl all the chopped walnuts, chopped chocolate, shredded fruit and shit. The raisins soaked in rum are drained and squeezed a little and also placed in a bowl. The remaining rum is stored and used later in the recipe. Powder thoroughly with the 100 g of flour so that it does not stick together. Also now add cinnamon and clove powder.
Separately, beat the 4 egg whites with a pinch of salt and half of the sugar. The rest of the sugar is rubbed well with the 4 yolks and vanilla, until it becomes frothy. The remaining rum from the raisins is added over the rubbed yolks. Also in this bowl add the beaten egg whites and mix everything lightly with a spoon. This composition is poured into the bowl with fruits and nuts powdered with flour and mixed lightly. As I said at the beginning, it acts as a link between them.
Baking Chec with dried, candied fruits and nuts
Prepare two smaller cakes (20 x 7 cm) or a wider cake (30 x 10 cm). Wallpaper the forms with baking paper and pour the composition into them.