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Birthday cake (post)

Birthday cake (post)


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Mix flour, cocoa and baking powder.

Separately mix the mineral water with the sugar until it melts, add the vanilla essence and the oil.

Mix the dry part with the liquid part and mix well until all is incorporated.

I put the composition in a larger detachable round tray lined with baking sheet and bake in the preheated oven.

At the end, I do the toothpick test, leave the countertop to cool and take it out of the tray.

After cooling, divide the top into two equal parts and place the ring of the removable tray on a plate. In the middle of the circle I put the top of the cut top and syrup it.

On the edge of the ring over the counter I put strawberries cut into thin slices (see picture).

I make the filling as follows: I whip the cream well with the powdered sugar, then I prepare the gelatin according to the envelope instructions and I put it in the whipped cream. I mix it well with a spatula.

I put the raspberries obtained in the whipped cream and then I put this composition over the syrupy top.

I put the other part of the countertop on top, which I lightly syrup.

I make the raspberry icing like this: raspberries with a little water and sugar boil it until it crumbles and becomes creamy, remove from the heat and add gelatin, add a pour after removing the ring from the cake.

On top I decorated with sliced ​​strawberries and some hazelnuts.

Good appetite!




Easter has arrived and I thought of preparing one fasting carrot cake, made with almonds, grated carrots and vegan cheese cream. As a decoration you can use anything related to the Easter theme. For example, chocolate eggs, marzipan carrots or bunnies.

Carrot Cake - Easy, Simple and Delicious

I don't like Easter and I choose to replace it with a quick carrot cake, without eggs and dairy. I have long wanted to share this recipe with you. And now I think it's the right time because you definitely need ideas for the Easter meal.

Carrots not only make the cake soft but keep it that way for a few days. If it is stored properly, you can enjoy it fasting carrot cake, for 3-4 days.

Want More Vegan Cake Ideas?

Carrot Cake Simple Recipe This

  • vegan
  • Soft
  • fluffy
  • wet
  • Healthy
  • Incredibly delicious
  • Does not contain eggs and milk

POST CARROT CAKE

What do you think about this fasting carrot cake? Will you do it? Tell me this in the comments section and share the recipe! Any distribution helps me continue to cook for you, thank you!

ingredients

  • 250g grated carrots
  • 125g vegan butter at room temperature or coconut oil
  • 100g sugar or replace with maple syrup
  • 1 teaspoon vanilla extract (or more to taste)
  • 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons hot water)
  • 125g universal or gluten-free flour
  • 1 + ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 100g ground almonds
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • A pinch of salt

For cream cheese

  • 400g Vegan cheese cream
  • 140g old powder
  • A little lemon juice
  • 1 vanilla pod

1. Preheat the oven to 180 C. Grease a cake pan with a diameter of 20 cm with oil.

2. Peel the carrots and grate them. Beat the butter with the sugar, salt and vanilla until you get a creamy mixture. Stir in grated carrots and flax eggs.

3. Sift flour with salt, cinnamon and baking powder. Add vinegar, almonds and baking soda. Mix enough to combine together.

4. Pour the mixture into the prepared tray, form it and bake for 35-40 minutes.

5. Remove the cake from the oven and let it cool while making the cream.

6. Add all the necessary ingredients in a bowl and mix well.

7. Cut the cake in half and add the cream cheese in the middle. Then decorate the outside of the carrot cake with cream cheese and other decorations of marzipan or chocolate of your choice.

Vegan cream cheese is absolutely optional, you can replace it with a coconut cream with vanilla or anything else you think would go well with this carrot cake.


It is the best fasting cake. What is the recipe

150 g ground walnuts, 100 g sugar, 1 sachet of baking powder, 250 ml mineral water, 6 tablespoons flour (the composite must have the consistency of a cake).

POST CAKE recipe. Method of preparation

Mix the sugar with mineral water, walnuts, baking powder, flour and put the composition in a form greased with oil and lined with flour, or lined with baking paper. Bake at the right heat.

POST CAKE recipe. Like any countertop, syrup: 200 ml of water, 3 tablespoons of sugar, 1/2 ampoule of rum essence.

POST CAKE recipe. Cream of your choice. Changing the cream also changes the taste every time.

For the cream you can use plain vegetable cream or mixed with ground walnuts (or hazelnuts) if you fry a little walnuts or hazelnuts is better. You can also mix whipped cream with fruit: strawberries, raspberries or a mixture of berries.

POST CAKE recipe. Another variant of cream is that of instant cream sachets in which milk is replaced with mineral water, juice or coffee, as desired.


Lent chocolate cake, prepared cold

Vegetable milk, dark chocolate and oatmeal - a great fasting cake with only 3 ingredients.

An unusual dessert. At least in terms of composition and preparation.

Chocolate fasting cake & # 8211 of 3 ingredients

Unlike classic cakes, it is not baked in the oven. Make a single composition in a single bowl, then cool.

It is a healthy cake, because it does not contain any added sugar, flour or oil.

It has only three ingredients: dark chocolate, vegetable milk and oatmeal.

It is very nutritious and filling. You can also serve it to children, without any problems.

Opt for a quality chocolate with a high cocoa content.

When it comes to vegetable milk, the best choice is coconut milk, because it has a lot of fat and a better consistency.


We start to prepare the puncture: we put the wine on the fire together with the orange slices, cinnamon, anise seeds and the cuckoo, when it started to heat we leave it for another 2 minutes and set it aside to cool. Then we strained it into spices.

For the countertop:
Beat the butter (it must be at room temperature) together with the sugar, add the eggs one by one until you incorporate them well in the composition and the salt powder as well.
Mix the flour with the baking powder and cocoa, grate the chocolate on a small grater and add them to the butter composition, alternating with the chilled punch. Wallpaper a tray with a diameter of 26 cm with baking paper and bake for about 30 minutes. We take it out and let it cool completely.

For the cream:
We put the yolks on the bain-marie together with the sugar and rum for about 7 minutes, then we add the citrus juice (200ml), we take 3 tablespoons of juice separately and we dissolve the agar-agar powder, we boil it for 2 minutes and then we put it over cream, leave for another 2-3 minutes. Leave to cool, stirring from time to time until it cools completely and the cream thickens.
After it has cooled, mix it with whipped cream.

For assembly:
We place the top in the tray in which we baked it, we syrup it well with the orange juice and we pour the cream over it. Refrigerate overnight.
The next day we take it out on a plate and wrap it with a thin layer of whipped cream and decorate it according to your preferences.
It's sensational!

1. Agar-agar-is similar to gelatin, but the difference is that it can reach boiling point while gelatin does not, and hardens at room temperature.


2. 4 grams of agar-agar is compared to 10 grams of gelatin granules.


3. Agar-agar powder is dissolved in a few tablespoons of water or juice then brought to the boil approx. 2 minutes, stirring constantly.


& # 8211 Lent cake with chocolate mousse

I & # 8217ve been wanting to try avocado chocolate mousse ever since I read about it and I finally find an excuse to make it & # 8211 a challenge to come up with a few vegan desserts. And God, I was impressed! It & # 8217s beyond delicious, I & # 8217m telling you! It & # 8217s creamy, rich, luscious and has an intense chocolate taste & # 8211 you can barely tell it doesn & # 8217t have eggs, milk, cream or butter. My son said it & # 8217s so good that you just can & # 8217t eat it! And that's huge because he's a bigger chocholic than I am and he has some fine taste buds when it comes to chocolate desserts! I used this chocolate avocado mousse to create this amazing vegan chocolate mousse cake & # 8211 a delicacy for the taste buds and sight and I hope you & # 8217ll like it as much as we did.

And because chocolate and peanut butter are a match made in heaven, I decided to add a peanut butter mousse center to the cake as well, but it's not compulsory. You can replace the peanut butter center with fruits, such as berries, or even skip adding any extra layer apart from the sponge and chocolate mousse.

The sponge was a huge surprise. For a sponge made with only flour, water, cocoa powder and baking soda, it turned out incredibly fluffy and rich and tastes amazing. Now imagine a fluffy, moist sponge, topped with thick layer of chocolate mousse anda peanut butter insert, all covered with a liscious chocolate glaze! Isn & # 8217t that the heaven for every chocoholic ?! It definitely is! Moreover, the cake is made with a special kind of sugar called Green Sugar & # 8211 it is made of Stevia extract and erytrithol and looks just like regular, granulated sugar. It melts easily and tastes great and it is slightly sweeter than normal sugar. But the great thing about it is that it has just as many uses as regular sugar does and that is so important for cakes, cupcakes or other desserts! The manufacturer also says it has zero calories and zero glycemic index. but you can use regular sugar or your favorite sweetener instead of this.

  • 105g all-purpose flour
  • 15g dark cocoa powder
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • 70g Green Sugar (100g white sugar)
  • 50ml vegetable oil
  • 125ml cold water
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • 1 can coconut milk, chilled in the fridge over night
  • 4 tablespoons peanut butter
  • 2 tablespoons Green Sugar (or white sugar add more if needed)
  • ½ teaspoon vanilla extract
  • 2 ripe avocados
  • 100g dark chocolate (vegan), melted
  • 2 tablespoons dark cocoa powder
  • 100g Green Sugar (or white sugar as needed)
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 tablespoon coconut oil
  • 3-4 tablespoons coconut milk (can be replaced with water)
  • 70g dark chocolate, chopped (vegan chocolate)
  • 2 teaspoons coconut oil (can be replaced with vegetable oil)
  1. Preheat your oven to 350F - 175C and line one round baking pan (18cm diameter) with baking paper.
  2. Sift the flour, cocoa, baking soda and salt into a bowl.
  3. Stir in the rest of the ingredients and give it a quick mix just until combined. It doesn’t matter if the batter is still slightly lumpy. Don’t be tempted to over mix it as it will influence the texture of the baked sponge.
  4. Pour the batter into your prepared pan and cook in the oven for 20-30 minutes or until it passes the toothpick test.
  5. When done, remove from the oven and let the sponge cool in the pan. If needed, level up the cake and place it back into the cake pan as that is where you will assemble the cake. Place aside.
  6. The sponge is quite moist, but if you want it even moister you can soak it up slightly in a sugar syrup. If you plan to do it, this is the time to do so.
  1. Place the coconut milk can in the fridge overnight.
  2. The next day, open the can and carefully drain put the liquid. What’s left is the thick fat of the coconut milk and that is what you will be using for your mousse.
  3. Transfer the thick coconut cream into a bowl and mix with an electric mixer until it becomes airy.
  4. Stir in the remaining ingredients and mix well.
  5. Spoon the mousse into a pastry bag then pipe it into the center of the cake, leaving the edges of the sponge clear. Of course, you can cover the sponge in peanut butter mousse completely, but I wanted to create a nice pattern when cut.
  1. Combine all the ingredients in a food processor and pulse for 5-7 minutes or until smooth.
  2. Add coconut milk (or water) as needed to thin is down.
  3. Spoon the mousse over the peanut butter and level it up well.
  4. Refrigerate the cake overnight.
  5. The next day, remove the cake from the pan and transfer it to a platter.
  1. Melt the chocolate and coconut oil in a heatproof bowl over a hot water bath or in the microwave for 1-2 minutes.
  2. Let the glaze cool to room temperature then pour it over the cake, allowing it to drip off the edges.
  3. Refrigerate the cake.
  1. Cut the clementines into thin slices.
  2. Combine the water and sugar in a saucepan and bring it to a boil.
  3. Add the clementine slices and cook over medium flame for 10-15 minutes until the syrup begins to thicken.
  4. Turn the heat off and let the clementines cool in the syrup.
  5. Drain and transfer the clementine slices on a baking tray lined with parchment paper.
  6. Cook in the preheated oven at 350F for 10-15 minutes or until the clementines begin to slightly caramelize.
  7. Remove from the oven and let them cool down completely.
  8. Decorate the cake with candied clementines. I also used chopped mixed nuts not only for decor, but also for texture.
  9. Serve the cake chilled!


And here I am at the second fasting recipe. And maybe one of the best desserts of recent times, although I'm probably subjective because this cake combines two ingredients I love: chocolate and peanut butter. Every component of this cake impressed me: starting from the countertop so simple and yet so fluffy and moist, with an intense chocolate taste. For such a simple and fast countertop, it's really delicious!

The second layer of the cake is a layer of peanut butter and coconut milk mousse (the thick part of coconut milk or tofu for those who prefer it) but the most consistent layer of this cake is the chocolate mousse. Made with avocado and plenty of chocolate, this mousse redefines the term tasty and healthy. He surprised me with his delicacy and creaminess. You can hardly tell that the mousse doesn't have any liquid or vegetable whipped cream (which usually contains traces of milk anyway, so you can't be sure it's fasting), it doesn't have butter, it doesn't have milk, it doesn't have eggs. 8230 but has a wonderful and extremely healthy ingredient & # 8211 avocado & # 8211 that fruit that is not yet well known in our country, but is widely consumed in tropical countries and highly appreciated for its nutritional qualities.

In addition, the cake has no sugar, but is sweetened with Green Sugar & # 8211 Green Sugar is a 100% natural sweetener, with zero calories and zero glycemic index, based on dry leaf extract of Stevia Rebaudiana and erythritol, obtained from corn, through the natural fermentation process, in the presence of Moniella pollinis yeast. Unlike other stevia-based sweeteners, Green Sugar is the only one on the market whose taste has been stabilized, which means that it does not change (with the specific bitterness of stevia) the taste of the food in which it is used, even after the process. cooking at high temperatures. This way you can continue to prepare your favorite cakes and juices, without fear of compromising the original taste.

This post is part of a & # 8220Delciuri de post & # 8221 campaign organized by Green Sugar and Gustos.ro, and the recipes posted by me and the other participating bloggers can be found here.

Ingredient:

  • 105g white flour
  • 15g black cocoa
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 70g Green Sugar (100g normal sugar)
  • 50ml vegetable oil
  • 125ml cold water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 1 can of coconut milk (without additives or emulsifiers)
  • 4 tablespoons peanut butter
  • 2 tablespoons Green Sugar (or normal sugar to taste)
  • 1/2 teaspoon vanilla extract

Avocado and chocolate mousse:

  • 2 avocados, well baked
  • 100g dark chocolate (read the label to make sure it is fasting), melted
  • 2 tablespoons black cocoa
  • 100g Green Sugar (or normal sugar to taste)
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 3-4 tablespoons coconut milk
  • 1 tablespoon coconut oil
  • 70g dark chocolate with a high percentage of cocoa (check the label to make sure it is fasting)
  • 2 teaspoons coconut oil

Method of preparation:

  1. Sift flour, cocoa, baking soda and salt into a bowl.
  2. Add the rest of the ingredients and mix quickly, just until smooth, no more. The more you mix, the more the baking soda will activate and those unsightly holes will form in the countertop.
  3. Pour the top into a cake tin with a diameter of 18 cm lined with baking paper and bake at 180C for 20-30 minutes or until it passes the toothpick test.
  4. Allow the countertop to cool in the pan. Also in this tray you will mount the cake so you don't even need to take the top out of the mold. Just pass with a knife on the edges to detach the countertop from the sides of the form and level the countertop if you deem it necessary. Also, you can now syrup the countertop lightly, but I skipped this step because the countertop seemed wet enough.
  1. Refrigerate canned coconut milk overnight.
  2. The next day, open the can and drain the liquid, the coconut water.
  3. Transfer the coconut cream, the solid part, in a bowl and mix with an electric mixer until it becomes fluffy.
  4. Add Green Sugar (sugar), vanilla and peanut butter and mix well.
  5. Transfer the mixture to a pos and pour the cream through the pos in the center of the countertop, leaving the edges free to be filled with mousse. Obviously, you can cover the entire countertop, but I wanted to get an interesting cut.

Chocolate and avocado mousse:

  1. Combine all ingredients in the food processor bowl.
  2. Mix until you get a fine, creamy cream.
  3. Pour the cream (pour is said a lot, because the cream obtained is thick, like a beaten ganache) over the peanut butter mousse and level the cake well.
  4. Cool overnight.
  1. Melt the chocolate with the coconut oil on a steam bath or in the microwave.
  2. Let the chocolate come to room temperature and pour over the cake.
  3. Decorate according to preference and serve the cake from the cold.
  1. Cut the clementines into thin slices.
  2. Combine the water with the Green Sugar in a bowl and bring to the boil.
  3. Add the clementine slices and simmer for 10-15 minutes.
  4. Remove from the heat and allow to cool, then drain the clementines well and place them on a tray lined with baking paper.
  5. Bake in the preheated oven at 190C for 10-15 minutes or until the slices begin to caramelize slightly.
  6. Remove from the oven and allow to cool completely then use as a decoration. Also as a decoration, but also for the texture, I used a mix of hazelnuts and almonds.


Distinguishing Torts from Other Bases of Liability

Torts are distinguishable from crimes, which are wrongs against the state or society at large. The main purpose of criminal liability is to enforce public justice. In contrast, tort law addresses private wrongs and has a central purpose of compensating the victim rather than punishing the wrongdoer. 2 Some acts may provide a basis for both tort and criminal liability. For example, gross negligence that endangers the lives of others may simultaneously be a tort and a crime. 3

Some actions are punishable under both criminal law and tort law, such as battery. In that case, ideally tort law would provide a monetary remedy to the plaintiff, while criminal law would provide rehabilitation for the defendant, while also providing a benefit to society by reforming the defendant who committed assault.

Tort law is also distinct from contract law. Although a party may have a strong breach of contract case under contract law, a breach of contract is not typically considered a tortious act. 4


This is how you prepare the most delicious POST CAKE. Recipe

POST CAKE recipe. If you have something to celebrate fasting, try this delicious fasting cake recipe.

SOURCE: realitatea.net

AUTHOR: REALITATEA.NET

POST CAKE recipe. Rock:

150 g ground walnuts, 100 g sugar, 1 sachet of baking powder, 250 ml mineral water, 6 tablespoons flour (the composite must have the consistency of a cake).

POST CAKE recipe. Method of preparation

Mix the sugar with mineral water, walnuts, baking powder, flour and put the composition in a form greased with oil and lined with flour, or lined with baking paper. Bake at the right heat.

POST CAKE recipe. Like any countertop, syrup: 200 ml of water, 3 tablespoons of sugar, 1/2 ampoule of rum essence.

POST CAKE recipe. Cream of your choice. Changing the cream also changes the taste every time.

For the cream you can use plain vegetable cream or mixed with ground walnuts (or hazelnuts) if you fry a little walnuts or hazelnuts is better. You can also mix whipped cream with fruit: strawberries, raspberries or a mixture of berries.

POST CAKE recipe. Another variant of cream is that of instant cream sachets in which milk is replaced with mineral water, juice or coffee, as desired.


PHOTO / VIDEO - Cabbage soup

Cabbage soup simple fasting or diet recipe. How to make fasting cabbage soup without meat? Sour sweet cabbage soup with tomatoes is very tasty even if it has no meat in it. Thyme gives it a special aroma and the vegetables and greens in it give it a very pleasant taste. If you don't like thyme, you can add dried or fresh dill. Goes well with sweet cabbage!

During Lent or on days when you want to eat something lighter, the recipe for sweet cabbage soup without meat is recommended. It cooks quickly so in a maximum of one hour you can sit at the table. You can put in it 2-3 potatoes or 100 g of rice.

ingredients
1 kg of sweet, fresh white cabbage
3 carrots
2 parsnip roots
1 parsley root
2 medium onions
400 g canned tomatoes (cubes) or 500 ml tomato juice (not broth) or 500 g summer tomatoes
salt
a few sprigs of dried thyme or dried dill
1-2 tablespoons oil (for cooking vegetables)
chopped greens for serving
Optional:
2-3 raw potatoes cut into cubes
or 100 g plain, raw rice


Anniversary photo sessions

Working with one-year-olds and babies requires a lot of patience and tact. That is why it is mandatory to choose carefully that photographer to offer you a children's photo sessions of the best quality and to offer you unforgettable memories from the first birthday of your baby. To find the best photographers in such photo shoots, search ahead and hire a professional photographer.

Choose to give your baby a story anniversary photo shoot on the day of his first birthday, and to give you memories with a great emotional charge for the rest of his life. In years and years, when the little one will be already a teenager, he will find in those photos taken at the anniversary photo session occasioned by the fulfillment of the first year of life a real family heritage.



Comments:

  1. Vigul

    Excuse me, I deleted that phrase

  2. Grorn

    whether there are analogues?

  3. Colten

    Jokes aside!

  4. Leroy

    You are not right. I'm sure. Let's discuss this.

  5. Meztigore

    I join. And I ran into this. Let's discuss this issue.

  6. Taj

    It's time to erect a monument to the author during his lifetime. Who agrees?



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