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Amayra Badoni

Student (Delhi University) | Posted on | Food-Cooking


What can we do to make cakes more interesting and delicious?


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Blogger | Posted on


I follow the straightforward fundamental wipe cake formula and it turns out incredible each time :- D

1) Sieve flour and preparing powder together from a stature to consolidate air . Rehash multiple times . On the off chance that you are utilizing Cocoa powder , utilize a large portion of the amount of flour you were initially utilizing . Keep it aside .

2) Take 4 eggs . The eggs ought to be at room temperature else fusing air while beating will become extreme . New eggs are favored . Separate the yellow from whites . Beat the yellow first with icing sugar . Include 1 tablespoon cooking oil . Next , beat the whites with icing sugar , include pith , beat again till they twofold in volume or until solid pinnacles.

3) Mix the wet fixings , include nuts or extra flavorings .

4) Add the flour without overmixing as that would yield a denser cake , utilize the slice and crease method to blend. Try not to stress if there are bumps.

5) Transfer the player to a lubed cake tin and prepare it in a pre warmed stove for 20 min or until a toothpick tells the truth . Let it cool inside the stove .

Presto ! All the best ! :- ) Sorry on the off chance that I've missed something ,


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Chef at Hotel Radisson | Posted on


Cake is everyone’s favorite and this has made it one of the most common dessert you would find anywhere. If you are throwing a party and don’t want to serve the usual cake as dessert, there’s one dish that can be your savior. It’s called Chocolate Hazelnut Ice Cream Cheesecake.

The recipe is by Barney Desmazery, and is taken from BBC GoodFood.
Ingredients:
Honey nut cornflakes, chocolate hazelnut spread, full-fat cream cheese, roasted and chopped hazelnuts.
Method:
• Mix the cornflakes and half the jar of hazelnut spread in a bowl. Press the mix into the base of a 23cm springform tin.
• Smoothen the cream cheese in a separate bowl and fold in some more chocolate hazelnut spread. Now smooth it onto the cornflake base. Wrap it in a plastic film and freeze overnight.
• Take it out from the freezer and let it out until you are able to cut it easily with a sharp knife.
• Sprinkle hazelnut over it before serving.
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