Traditional recipes

Cakes in the cake

Cakes in the cake

Are you tired of cake? Here is a quick and delicious breakfast, which we always make after the holidays, already after a few days it seems like a change to the cake.

  • Ingredients for cake fritters:
  • 4 slices of cake
  • 2 eggs
  • 50 ml of milk
  • vanilla powdered sugar
  • Maple syrup

Servings: 4

Preparation time: less than 30 minutes


Beat eggs with milk and soften each slice of cake.

Fry until browned on both sides and powder with sugar and serve with maple syrup.

KITCHEN ARENA: Cozonac skewers with caramel sauce, fried walnuts, strawberries and ice cream

For starters, the slices of cake are dipped in a mixture of egg, honey, milk and vanilla essence, after which they are fried in a pan with a little butter. sunflower oil.

The skewers are then topped with a caramel sauce. For this, the sugar is lightly caramelized in a saucepan and over it is added gradually smeared with liquid and mixed continuously, and at the end it is added. 537i pu & # 539in unt.

To complete the palette of textures, colors and flavors, the preparation is ennobled with baked walnut kernels, vanilla and rum roasted with rum.


The chicken is seasoned with pepper, bay leaves and salt, then it is fried in a frying pan and in a thyme-flavored oil, after which it is placed in the oven at 180 degrees for 20-25 minutes.

For the onion puree, the boiled onion is mixed in a high speed blender and seasoned with salt.

For bechamel sauce, an onion is topped with bay leaves and cooked, then boiled in milk. Then, in a saucepan, mix the butter and flour, add the previously flavored milk and let it boil for 20 minutes. After the mixture has boiled, add the onion puree over it.

For the tartar sauce with spinach and avocado, the baby spinach is sautéed in oil flavored with butter, after which an avocado is added over it. Good luck # 259!

What ingredients do we use for the Moldovan cake recipe with scalded dough?

I can't tell you the fineness of the dough and the special taste!

After cooling, the next day, they are wrapped in white paper and napkins and stored in the pantry, in a cool and dry place. They can be kept for 1 month, without fear.

You can see the video recipe of Moldovan cake with scalded dough below

Recipes with Gina Bradea & raquo Recipes & raquo Moldovan cake with scalded dough, walnuts, raisins and cocoa

Friganele sandwich

From the category of dishes at Panini Maker Breville, today I bring you a childhood recipe, prepared a little differently.
Is there anyone who can't remember those friganele, quickly prepared in a pan and served for breakfast, either sweet or salty?
This time I opted for the salty ones and I prepared them in the form of sandwiches with what I found in the fridge, cheese, salami, bacon.
They are very good and prepare quickly!
[ingredients title = & # 8221Ingrediente & # 8221]

  • For 8 servings:
  • 16 slices of toast
  • salami
  • ham
  • 4 eggs
  • 100 ml of milk
  • salt
  • pepper
  • optional greenery (I did not put)

[preparation title = & # 8221Preparation & # 8221]

We close the lid, eventually press lightly and wait calmly and with great appetite, the signal that the sandwiches are ready.

They can be served with vegetables, or plain with a glass of yogurt, or a cup of tea.
They can also be taken as a package, as they are good and cold.

Fasting cake recipe & # 8211 Ingredients

Even if the list of ingredients seems long, they are simple and accessible to anyone. Everyone has them in the pantry.

For cake dough:

  • 500 gr flour
  • 25 g of fresh yeast
  • 150 gr sugar
  • 200 ml of water
  • 100 ml oil
  • peel and juice from 1/2 orange
  • peel from 1/2 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon turmeric

For the filling:

  • 150 gr ground walnuts
  • 75 gr raisins
  • 50 gr pesmet
  • 50 gr sugar
  • 15 gr cocoa
  • 20 ml rum essence
  • 150 ml of water

For syrup:

Moldovan martyr ingredients from cozonac dough

  • 500 grams of high protein flour (minium 11%)
  • 250 ml. of milk
  • 1 whole egg (medium size)
  • 2 yolks
  • 100 grams of powdered sugar
  • 70 grams of butter with 80% fat, melted
  • 7 grams of dry yeast or 25 grams of fresh yeast
  • 1 teaspoon grated salt
  • 1 sachet of vanilla sugar
  • intensely colored peel from the surface of a lemon or orange
  • 50-60 ml. of honey (or syrup of 60 grams of sugar + 2-3 tablespoons of water, flavored with vanilla or cinnamon or lemon)
  • 50-60 grams of ground walnuts
  • 1 small egg, to finish before baking
  • a few drops of oil to grease the worktop and bowl

How to prepare & # 8211 video recipe

Other fine pastry recipes which you might be interested in can be found by clicking on the picture below.

May it be useful to you! Don't forget to watch the recipe for fasting martyrs, which you can find here.

The cake recipe of the nice chef Cătălin Scarlătescu

The well-known and nice chef Cătălin Scarlătescu "reveals" us from his secrets a cake recipe "Which preserves the authentic Romanian taste".

Ingredients for Cătălin Scarlatescu's cake

  • 1 kg of flour
  • 250 gr sugar
  • 450 gr milk
  • 5 eggs
  • 60 gr yeast
  • 300 gr Belgian butter
  • 500 gr walnut
  • 200 gr shit
  • 150 gr Belgian chocolate
  • 30 gr candied orange
  • 30 gr lemon peel

How to prepare Cătălin Scarlatescu's cake

  1. "Mix the yeast with 100 ml of milk and three tablespoons of flour. Allow the composition to increase until it doubles in volume "
  2. "Boil the milk with the sugar, then mix until dissolved"
  3. "Yolks are rubbed with salt"
  4. "Put the flour in a bowl and pour one by one, mixing well, the yolks, the milk together the melted sugar and the butter, the candied orange. Knead well until a homogeneous, consistent and elastic dough is obtained "
  5. "The composition thus obtained is left to ferment for about an hour"
  6. "Then take a piece of dough, spread it well, put it over the walnut cream with Belgian chocolate, shit and raisins and roll it. The obtained roll is sectioned in two along its length and the two parts thus obtained are intertwined and greased with egg ”
  7. "Then put in a form pre-lined with butter and flour and leave to rise for about two hours"
  8. "When the dough has risen, put the tray in the oven for about 45 minutes - 1 hour, at 160 degrees"

Easter recipes: kneading cake, quick and tasty

Countertop ingredients:
500 g flour
300 ml of lukewarm milk
100 g sugar
100 g melted butter
7 g dry yeast
3 yolks
the peel of a lemon
a vanilla pod

For the filling:
200 g ground walnuts
20 g cocoa
80 g powdered sugar
100 g of shit

Snails with mushrooms and spinach from puff pastry

Remember the spinach mushroom recipe I posted in one of the past few weeks? Well, when we were sitting at the table and tasting the delicious food, an idea came to me. Turn it into an appetizer with puff pastry mushrooms. Said and done.

When I went shopping I also bought a portion of puff pastry from the small one, at 275 grams, perfect, I thought then, for a portion of a few rolls of puff pastry with mushrooms. I also took some mushrooms and a box of baby spinach and got to work.

Initially, I thought of making some fasting snails with mushrooms, after which I gave up the idea and added a little more beaten egg and some Parmesan cheese to make them tastier. The ingredients you need are few in number and the preparation is extremely simple. Let's see first the list of ingredients and then how to prepare.

Sugar-free raw-vegan cake - recipe

"Dough" ingredients

• 300 g of Oatmeal
• 250 g of end

Filling ingredients:

• 200 g of nut
• 30 g of whole cocoa beans
• 50 g of golden raisins
• 50 ml of orange juice
• 75 g of Maple syrup or honey
• 1 teaspoon of vanilla powder

Start by soaking the dates in water (just above their level). Leave them to hydrate for at least 4 hours, or overnight. It must become soft so that the robot can easily process them and turn them into a paste as fine as possible.

When the dates have softened well and you are ready to start the recipe, put the oatmeal in the food processor / blender and mix them until they become flour.

Transfer the flour obtained to a bowl. Put the dates in a blender with the water in which they were hydrated and mix until it turns into a homogeneous paste.

Gradually add the date paste over the oatmeal and mix. You need to get a shell hard enough so that it can be stretched, non-sticky. If it is too soft, add more ground oatmeal. If it is too fluffy, add a little more liquid.

Set the crust aside and start filling the cake. Put the walnut kernels in the same blender. Add cocoa, maple syrup, orange juice and vanilla powder. Mix until a creamy composition results. If it is too soft, you can add a few tablespoons of psyllium bran to thicken. Taste the sweet.

To "assemble" the cake, spread a plastic cling film on the work table. Place the crust on the foil and spread it by hand on a square or rectangular sheet, neither too thick nor too thin.

Place the filling on the sheet, level and sprinkle the raisins (previously hydrated in rum), if you like and want to use. Then roll the dough into a roll, using plastic wrap.

Tie the foil to the ends and shape the cake with your hands until it becomes uniform and gets a perfect shape. In order to be able to cut it more easily, it must stay in the freezer for 1-2 hours. It will harden and be easier to slice. Cut into thick slices and serve as a dessert.

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Source: Anca Alungulesei, How to prepare gluten-free cake:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.