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Fasting blackberry with jam and hazelnuts

Fasting blackberry with jam and hazelnuts


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Preheat the oven to 180 degrees.

Put in a bowl the sugar, oil, mineral water, jam and mix at low speed.

Add the chopped hazelnuts, vanilla sugar and baking powder, then the carob powder and finally the flour in the rain.

Grease a deep pan with oil, line it with flour and pour the composition into the pan.

Level the mixture in the tray with a spoon, then sprinkle with chopped hazelnuts and put the tray in the oven until the cake is baked and passes the toothpick test.

Remove the tray from the oven, leave to cool, portion and serve .....

Good appetite!


Fasting blackberry & # 8211 wet chocolate bar, fasting muffins

This is one of the best, cheapest and fastest cakes possible, & # 128578 one recipe, more presentation possibilities, so easy to make, in dozens of forms, so cheap, with a fantastic effect and with a surprisingly good taste. & # 128578 I have this by recipe for many years, from my former high school classmate, Paula. Before the Revolution, when everything was in order and nothing could be found, the housewives also managed as best they could, Negro This one of post it was very common.

INGREDIENTS needed for fasting blackberry:

-450-500 g flour (depending on how thick the jam is)


Fasting black woman with cocoa icing

A & icircnceput Lent, the longest and hardest fast of the year for Orthodox Christians. If you are fasting, it means that you have already given up a lot of foods that you like, at least for a few weeks.

The good news is that there are still sweets that you can enjoy and that are fasting.

Fasting black woman with icing is one of the best and simplest cakes you can make & icircn post. It is extremely simple and will be to the liking of the whole family, even if they are fasting or not.

  • 250 g sugar
  • 250 ml of mineral water
  • 125 ml oil
  • 4 tablespoons jam or jam
  • 4 tablespoons cocoa
  • 100 g chopped walnuts
  • 1 sachet of baking powder
  • 400 g of flour
  • For the glaze:
  • 6 tablespoons powdered sugar
  • 3 tablespoons cocoa
  • 3 tablespoons oil
  • 3 tablespoons hot water

Preheat the oven to 165 degrees.

Using a mixer, mix the flour, sugar, oil, mineral water and baking powder until you get a smooth cream. Add the jam and walnuts and incorporate them with a spoon or spatula.

Bake for 40-45 minutes or until blackened is evenly browned.

In the meantime, you can take care of the glaze. Mix the powdered sugar, cocoa and lukewarm oil and mix until smooth. At the end, put 3 tablespoons of boiling water and mix again.

When the cake has cooled slightly, pour the icing. You can decorate with ground walnuts or coconut.

You have to see it too.


Mix the cherry jam, mineral water and sugar in a bowl and mix until the sugar is melted. Add the oil, rum essence and a kamis grated salt powder. Quench the baking soda with lemon juice and add it to the bowl. Put the vanilla bean seeds. Mix the baking powder with flour, cocoa, cinnamon and nutmeg and gradually put it over the composition. Homogenize until you get the consistency of the cake dough. Add the finely chopped walnuts at the end.

Wallpaper a rectangular tray with baking paper and pour the composition. Bake the blackberry in the preheated oven at 170 degrees C, about 40 minutes, until it passes the toothpick test.

Meanwhile, prepare the icing: mix the sugar with the cocoa, water and oil and boil the composition for a few minutes. At the end, grind spices for kamis cakes.

Remove the cake from the oven and leave it to cool a bit, portion it, then pour the hot icing over it and decorate with ground walnuts.


Post blackness

I've been thinking about Edith's blackness for almost a year, but only now have I managed to do it, seeing that many are fasting for Christmas. I am not one of them, but I take fasting recipes as challenges. I was curious, what taste can a black woman have without eggs and milk, and especially, what density and texture will it have? Well, see in the picture above! A delicious and very nicely grown cake came out, considering that I poured it in a thin layer in a rather large tray, of 35 & # 21525 cm. Do not give up the icing, it balances the final taste well. Look, it's possible! Thanks, Edith!

Ingredient:

3 tablespoons cocoa tip (50 g)

1 small jar of jam (400 g)

For the glaze:

3-4 tablespoons liquid cream

Method of preparation:

Mix well the flour, baking powder, salt, cocoa, sugar and walnuts (I used hazelnuts), then sift them well, then mix again. (nut will not sieve, clear * __ *)

In another bowl, mix the jam with the water and the oil just as well, then put them over the first composition, the dry one, and mix well, but not excessively. I used a jar of quince jam, but you can do whatever you want.

Pour the composition in a pan greased with oil and lined with flour and put it in the hot oven at 180 ° C for 40-45 minutes. We can test the toothpicks anyway.

We make the icing like this: we put in a pan on low heat the liquid cream, the broken chocolate pieces and the powdered sugar, and we mix until the chocolate is melted. Do not boil, because the chocolate loses its properties when boiled, leave it only until it melts, then pour over the cake.

For the measurement I used a normal cup, of 250 ml, but I also weighed the ingredients, in case someone wants to be more precise.


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Coffee-flavored blackberry

Danydany81 sent a wonderful recipe to our Contest: Simple blackberry with jam. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.

Ingredients Black coffee aroma

-4-5 tablespoons jam (blueberries, strawberries, roses, plums, berries)

-1 teaspoon baking soda

-100 gr milk or bitter chocolate

Optional to decorate a few almond flakes

Preparation Negresa with coffee aroma

Mix flour with cocoa and baking soda. Separately in another bowl mix eggs, milk, oil, sugar and rum essence.

Incorporate the flour into the liquid mixture and then add the jam. I mix them with both the target and the mixer.

Wallpaper a medium tray with baking paper and turn over the composition above, leveling it slightly.

Place the tray in the oven (preheated) for 30-35 minutes on medium heat (170 degrees).

Meanwhile we prepare the glaze:

In a ceramic bowl add all the ingredients for the glaze except the butter.

Stir gently until the icing is homogeneous and the chocolate melts, let it simmer for another 3 minutes from the moment it starts to boil, stirring constantly. After turning off the heat, add the butter, mix well then leave the icing to cool (a very solid icing does not come out, it's like a more liquid cream, we like it that way :))

Remove the blackberry from the oven and after it cools, portion it as you like (leaving it in the tray, possibly remove only the baking paper), then add the icing with a spoon. Sprinkle coconut or almond flakes on top and ready to serve.

I tell you honestly it is delicious, with us that we usually ate the first tray in record time))



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