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In a bowl, mix the soft butter with the sugar until light in color. Add the egg, vanilla bean flour, flour mixed with baking powder, salt and mix. Then crush the biscuits and put them over the butter mixture, continuing to mix. .
Divide the dough: 2/3 for the base and 1/3 for the top.
Wallpaper with baking paper and butter form and add 2/3 of the coca, shaping it lightly on the bottom of the bowl. (I used a narrow and high bowl, diameter 20 cm, but I recommend using a square tray 20x20 cm or other combination same area to be easily removed)
Place the chopped chocolate on top ..... I didn't have 200 gr, as the recipe says, but the more, the better.
Melt the peanut butter in the microwave for 40 seconds and pour it over the chocolate.
We make a meringue from the 3 egg whites and 150 gr sugar. Pour it over the peanut butter.
Being quite difficult to shape the shell, for the top, it will stretch between two plastic sheets, with the diameter corresponding to the shape. Carefully place the sheet over the meringue. Heat the oven and bake for 30-35 minutes until a golden crust forms.
Cut when completely cold, possibly the next day and decorate as desired.
Oatmeal biscuits, peanut butter and pieces of chocolate
I remember my childhood again and I remember a really complicated and yet… rustic dish, which is quite hard to beat.
You thought well… Milk cookies.
Maybe I wasn't right about the "complicated" part, but I can tell you that at least for me it remains a dessert located quite high in the top.
I decided to do it too, and for that I needed: 70 gr of fine oats, 130 gr. flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, a teaspoon vanilla essence, 100 grams of white sugar, 100 grams of brown sugar, 100 grams of peanut butter, an egg, 200 grams of diced chocolate (I do not use Chocolate "pellets" because we have not yet found a product that also contains… chocolate), 120 gr butter, 60 ml water (optional, if the dough becomes sandy)
The secret of the special aroma of biscuits lies in this first step - frying the butter.
Melt the butter until it starts to boil and changes color into a whiskey / caramel (do not insist on dark colors, in this case black, because it burns). Once it has caught the right color, set it aside to cool until you take care of the other extremely complicated parts of the recipe. (you will feel that the butter already smells of "biscuits" and please do not drink it from shot glasses)
Mix the "dry" - oats, flour, baking powder, baking soda and salt.
Separately, beat the fried butter with the entire amount of sugar with the mixer and add the vanilla, peanut butter and egg one at a time.
After it has homogenized, mix the diced chocolate well.
To keep the specific symmetry of the biscuits (or not), take the mixture with a spoon (I hope the same spoon each time) and form some balls of dough and place them in the tray on the baking sheet.
Bake at 170 degrees for 15-20 minutes, or until they catch a golden crust (depending on their size). Do not flatten the biscuits because they will do it yourself during baking, but leave a large space between them so as not to get a real cake top.
You will also determine if the cookies are ready depending on the color. They are soft when you take them out of the oven and need 30 minutes - an hour to cool completely.
For the sake of childhood, you would do yourself a favor to try them too - crunchy on the outside, gummy on the inside, chocolate, sugar, peanut butter… there's nothing wrong with that.
Simple cake with jam and peanut butter
- 3 eggs
- 100 grams of strawberry jelly
- 300 ml natural yogurt
- 60 grams of peanut butter
- 50 grams of cocoa
- 100 grams of oatmeal
- 150 grams of white wheat flour
- 1 cube of butter + a little flour to grease and line the tray (21/21 cm in my case)
- 2 teaspoons sour jam to grease the cake after baking (I used horn jelly)
Preparation Simple cake with peanut butter and butter:
- Break eggs in a bowl
- Melt the peanut butter a little on a steam bath, until it is very soft and add it to the egg bowl.
- It is homogenized easily, with the goal.
- Add the strawberry jelly (so you don't need sugar if you want the cake to be sweeter, increase the amount of jelly in the composition)
- Add yogurt, oatmeal and cocoa powder. Homogenizes easily.
- Incorporate wheat flour and mix.
- Grease the pan with butter and cover with flour.
- Pour the obtained dough and insert the tray in the preheated oven.
- Bake over medium heat (200 degrees) for 30 minutes. (remember: each oven is unique and the baking times are different)
- The cake is ready when it passes the toothpick test and is firm and slightly elastic to the touch.
- Leave the cake to cool for 10 minutes, then take it out on a grill to cool.
- When it reaches almost room temperature, grease it with sour jelly (thus, the cake with jam and peanut butter will get a very nice gloss, it is sticky only in the hot state. As the cake cools, it will become firmer and the crust of the jelly on top will harden).
- After complete cooling, the cake with jam and peanuts is portioned and served plain, or with a sauce of vanilla, whipped cream, ice cream, etc.
- If not consumed immediately, the cake with jam and peanut butter can be kept cold until serving.
If you like this simple cake with jam and peanuts, do not hesitate to leave me a comment on the blog. Your comments are not erased, they are landmarks and sources of information for new visitors. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!
How to make these walnut meringues?
Beat the egg whites with a pinch of salt, then when they start to have consistency, add the sugar. We can also turn on the oven to heat to 160 ° C (medium stage for gas).
The ground walnuts are added to the meringue, along with the vanilla.
Using a teaspoon, portion the composition on baking paper. Obviously you can also use a pos or a bag with a cut corner. You can also shape long and narrow rods.
What is meringue?
The meringue comes from & # 8222baiser & # 8221 (French lb) & # 8211 meaning kiss. In the past, the expression "send or share meringues" was used, meaning to mimic kisses by bringing your fingers to your lips, as the actresses did at the end of the shows, to the applause of the audience.
The meringue designates with us a confectionery preparation composed of egg whites and sugar beaten with hard foam, shaped with a pos or portioned with a spoon and baked over low heat until it dries and becomes crispy. The same preparation is called in French & # 8222meringue & # 8221 (taken from in English). In Spanish it is & # 8222 merengue & # 8221, in Italian it is & # 8222meringa & # 8221 or in Hungarian & # 8222 habcsók & # 8221 & # 8211 meaning foam kiss. The Hungarians kept the idea of the French & # 8222 kiss & # 8221.
Generically, meringue is also called beaten egg white hard foam with sugar, in its raw state. & # 8222Make a vanilla meringue in which you then put the yolks and sifted flour & # 8221 & # 8211 that would sound short reteta de pandispan. Obviously we are not referring to a large, baked meringue, but to the composition itself.
Peanut butter ice cream
Peanut butter ice cream it's a different ice cream, but definitely delicious. Those who love peanut butter will want to try ice cream.
It is prepared with fresh egg whites, if you do not want to eat them like this, you can beat them on a steam bath.
If you liked the recipe, try ice cream or ice cream.
Method of preparation
Strawberry and meringue cake
Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a
My Halloween cake
We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons
Chocolate, meringue and peanut butter cakes
The joy I felt when I received the vessel Pyroflamit was comparable to the joy of a child who finds his presents under the Christmas tree. I couldn't express myself, because there were still neighbors by the window, but in the depths of my soul the emotion was immense.
Fine, delicate and cute on the one hand, he was looking forward to the moment of demonstration of the qualities he was presented with: long resistance to cooking at low temperatures, cooking or heating food using the dish directly from the freezer, the ability to retain heat even after stopping the fire. .
For the second stage of the Real Chef contest, I thought of making a creamy cake (peanut butter), chocolate (lots of chocolate) and fluffy (meringue). Let the adventure begin!
Ingredient: 110 gr butter
150 gr sugar
1 teaspoon baking powder
a pinch of salt
150 gr flour
1 vanilla pod
100 gr digestive biscuits or with graham
200 gr milk chocolate
3 egg whites + 150 gr sugar
3 tablespoons peanut butter
50 gr peanuts in chocolate for garnish
Match the chocolate cake with peanuts
Delicious cake in the shape of dark chocolate and crunchy peanut butter, ideal to accompany a coffee or tea and make a delicious breakfast.
- Irene Arcas
- Recipe type: dessert
- Calories: 150
- Portions: 10
- Preparation time: 40M
- Cooking time: 10M
- Total time: 50M
- 3 eggs husband
- 30 g of stevia powder
- 125 g yogurt
- 100 g of sunflower oil
- 220 g of oatmeal
- 1/2 sachet of yeast
- 50 g dark chocolate (optional, ie hyperprotein)
- 25g peanut butter (crispy)
Put the butterflies in the glass and add the eggs and stevia. programmer 5 minutes, temperature 37º, speed 3. 1/2.
Add the oil and yogurt and schedule 30 seconds, speed 3.
Now add the lightly sifted flour and yeast. programmer 30 seconds, speed 3. Remove the mixture and divide it into two parts. We also remove the butterfly.
Melt the chocolate in the microwave (in 20-second strokes and mix and program again for 20 seconds until completely melted).
Pour half of the mixture into the glass and add the melted chocolate. I mixed 5 seconds, speed 3. We take it out of the glass.
Now add the other half of the mixture and add the crunchy peanut butter. removed 5 seconds, speed 2, turn left.
Preheat the oven to 180º. Grease a plum mold and add the two mixtures at the same time, one on each side. With a fork, mix gently so that both flavors are mixed. Bake 40 minutes at 180º.
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