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Fluffy wheat cake

Fluffy wheat cake



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The egg whites are mixed with a pinch of salt and sugar. Add the yolks, water and mix gently. Add flour mixed with baking powder and mix until incorporated. We put the composition in a round shape greased with butter and lined with flour and put it in the oven for 40 minutes at 170 degrees.

Leave the countertop to cool.


Cake top recipe

A little respectable patience. : P Tomorrow comes the sequel. I didn't have time to make the cake today and I'm not 100% sure what cake to make. So I said to have the cake top ready and until tomorrow to decide :) I would like to make a cake with coffee cream, dressed in chocolate. What do you say, are you attracted to the idea?

Oooofff tomorrow will be a little late for. continuation. The idea attracts me in an irresistible way. Coffee is one of my vices and I love chocolate. I will have a white night full of all kinds of sinful desires with the thought of such a cake.

Hehe, sometimes I see that I can awaken sinful desires without making any effort. I'm also afraid to think about what I would be able to do if I tried a little: D Your answer convinced me, tomorrow I'll turn this countertop into a cake with coffee and chocolate :)

And what about my desires?

Hmmm. difficult to answer this question.

I didn't think it would be so hard. Anyway, some wishes are still waiting to be read as they catch the new year and they don't fit anymore.

Uooofff you don't keep your word, so another torturous night is waiting for me. Hehe luckily I made myself a cake, I'm thinking whether to show it to you or not.

Unfortunately something intervened and I really couldn't post the cake. I made it, the cake is now in the fridge :) I hope I didn't disappoint a lot of people, I'm not a big specialist in decorating cakes anyway :)) Tomorrow I'll put it on the site for sure, maybe show me your cake on fb)

Beautiful party at the turn of the year. Happy Birthday!

Those around you will be pampered.
Have a taste.

(and also write recipes with fish)
Happy Birthday.

You will know where to find my cake, if you are curious. Happy birthday.

HAPPY BIRTHDAY. Robert I see that someone is still challenging you to the maximum :))) and you leave so hard. That cake is very good, I saw it too. She

Happy birthday to all! She, I don't give up, I just didn't have an internet connection. I posted the countertop and I barely managed to post the cake yesterday, even though I had the pictures ready for Thursday.

yes it looks good and I think it's super YOU REALLY ARE A MAN. AND YOU KNOW HOW TO COOK.
UAU. WONDERFUL.

:)) I just checked and, yes, I'm still a man: D I can't say with my heart that I know how to cook, I'm just learning to cook. I hope I'm not bored, but comments like yours make me take myself more and more seriously :)) You realize that I didn't invent this cake counter recipe, I just read 10- 15 cake top recipes and I combined them according to my tastes. I made three different cake tops, then I chose the one I liked the most and I made it & quotvedeta & quot on the blog :)) And when I make a cake, I come here and read the recipe before I start : P

what does a cup mean? that is, a 250 ml cup?

Yes, we use a normal 250 ml cup.

diet recipes for sweets without sugar and fat do you have something in your notebook? something with sweeteners, soy milk, oats, etc. Thank you in advance! Happy Happy Birthday!

Happy Birthday! Unfortunately, I'm not a big fan of sweet diet recipes. Maybe that's because I've never tried. I promise nothing, but I will try to be more open to this kind of recipe.

I would like to know what is the measure for you of & quotcana & quot in ml I would like to know, that in all the recipes it says a cup, but what is the measure. Thank you

I saw now that it is 250 ml. Sorry I love your receipes

It's nothing :) Rather than make a mistake, we'd better ask when we're not sure about something. Increase in the preparation of the countertop!

I made the countertop too. it came out great, only I filled it with chocolate pudding.

You didn't want to complicate yourself at all. :)

It is a much simpler recipe and without baking powder for the cake top. And the countertop grows very well and very high.

You can write the recipe whenever you have time (but without any link, please). Otherwise your statement does not bring any benefit to the readers of the blog, it's as if I would say now that my car is much more beautiful than yours :)

Cake top = PERFECT. I have nothing to comment on, it grew superbly and remained superb until cooling. I say this because I usually take something nice out of the oven and when I put it on the table it deflates. Well done, Robert!
PS - My idea with strawberry mousse on the cake was a bad one and you could tell me! :-)) The next day his appearance completely changed, he looks horrible. Never again. Fresh and holy, I say!

I didn't realize that your idea with strawberry foam would be a bad one either. But all was not lost, you could remove it from the counter and replace it with holy cream :))

By the time I got there, it was eaten. :-) With his horrible appearance!

No, sir, mine wants to come out with humps and ready! I don't get along with him. no matter how much I swear at him, he holds on tight! :))
That looks perfect! :)

Try to take it kindly too. :)) Maybe it reacts better.

I liked the recipe and I will try it. Thank you from the bottom of my heart.

With pleasure! For as many successful cakes as possible based on this countertop recipe)

a question about the Black Forest cake, is the top to buy or is it made with this recipe, just a spoonful of cocoa makes it so dark in color? laurel

Laura, the top of the cake is made according to this recipe. A spoonful of cocoa tip is enough to make the countertop so dark in color, but provided it is not a poor quality cocoa.

Finally a countertop recipe. I was looking for one and this is the closest to what I want! I will definitely try it soon! thank you

With pleasure! After trying the recipe, tell me if the cake top came out the way you wanted.

Hi. Somehow you put a cookbook on the market? If not, why? I always cook after you write and I always sit by the phone with me. it would be easier for me to stay with a book. Congratulations on what you do.

Thank you! You didn't sign, but I have the impression that I answered your question a few days ago - I didn't take out any cookbooks. I think you wanted to write & quotlaptop & quot no & quottelef & quot, right? :)

Hi,
-someone said above a recipe without stuff that swells. I hope you don't mind me leaving my recipe here:
-in each egg I put 3 tablespoons of sugar and 3 tablespoons of flour + vanilla to taste.
-the idea is that I beat whole eggs with all the sugar at once, that is, I mix them until a super foam, then I add flour all at once, but I mix slowly with a wooden spoon.
-it is guaranteed to be swollen and does not taste like loafers. Katie
ps. (and I also enter from the phone on the site to see your recipes not only anonymously).
a good day

Katia, not only am I not upset, but on the contrary, I'm glad you wrote the recipe) And I'm glad you enter the site no matter how you manage to do it, even if you don't always find time to & quot & signal your presence :)

Ufff my temperature of 200 ruined my countertop. I didn't even hold it for more than "about 20 minutes" if we leave it longer, goodbye cake! And I'm kind of emotional, I don't know what's going to get out of his head. I'll be back with details.

Well, if you checked the cake after half an hour, you risk running out of dessert today. I can't give the fixed temperature and time either, unfortunately each oven bakes differently (it also matters where in the oven the countertop is located, if the oven has ventilation or not, or the fact that I have an electric oven and many have ovens on gas). Maybe it would be good if we cooked as simple as the Americans with their semi-finished products put in the microwave, where the exact time and temperature on the package is said. My opinion is that cooking is very much based on observation, I simply check the cake top at regular intervals. I hope that the countertop is not compromised, it could not burn so bad in 20 minutes.

it came out well inside me.. fluffy, baked..it burned a little on the bottom and the top of the head deflated a little..I am satisfied with the recipe, I think it doesn't bake my oven very well..thanks!

With pleasure! As you can see in the pictures of the recipe, it swelled at the top :) It's probably because of the oven, I think you're using one on gas, since the cake top burned on your bottom.

Hi I made this cake top last night and it turned out very nice and very fluffy thank you

You have nothing to do, Maria. now that your cake top is coming out, I'm waiting for you to try the cake recipes published on the blog :)

Very good and it came out first, even if I doubled the quantities, I made it for my birthday, I made the Black Forest cake and I impressed my guests, it was enough for 20 people, with double portions and packages for home. Thank you very much

I think you spent some time in the kitchen, I imagine you impressed your 20 guests with something other than cake :) Happy Birthday!

iuuuui how well it turned out. my countertop has grown by about 4 fingers !! is ffff happy, so thanks a lot for the recipe.

With pleasure, Vero! Now you sent me some of your happiness, so we're even :) I'm waiting for you to test other recipes.

Thank you very much! It came out and I admit it's the first time I do it :)

No problem. The first time is the hardest, next time it will seem even simpler :)

Happy Holidays from other lands.
Hi, I'm Ella and I'm writing to you from Luxembourg. I discovered the site on Facebook and I was conquered from the first "meeting". This year I organized Christmas at my house and I didn't know what cake to prepare as a dessert. So I appealed to you and I tried the cake counter recipe I had been buying so far. I'm sorry, but it was more practical. by no means better. As for the cream, I opted for simplicity: the mascaropne cream recipe, which I mastered without risk. The cake was very popular. Thanks for the help and congratulations once again for the interesting recipes you share with us.

With great pleasure, Ella! Reading your comment, I feel the need to thank you. Both for the beautiful words and for the fact that you let yourself be conquered from the first meeting :) You have good instincts, I don't think the site will disappoint you.
I'm glad that your cake top came out, that you liked it more than the one you bought, that you were appreciated for your efforts, that I also have a reader in the duchy :)
I was about to forget. you can talk to me pertu) Robert

Doesn't milk work instead of water?

Yes, milk can be used instead of water in the cake counter recipe.

Flour recipe! I get bn, or they burn to the bottom, or they don't bake bn. it's not good for anything. and my husband is always annoyed, so I keep trying to pamper him with different kuptor recipes and none of them work out for me, because of the stove. lol: d until now not long ago fc and I beat them with whole eggs, and it wasn't fluffy, but a few months ago I also found out from a woman that it's better to beat egg white separately and it comes out fluffy and fine. I would like to make this recipe with milk, I think it would be tastier, but the water is not bad either, I think. Scz I wanted to ask 5 tablespoons of oil are not too many? Do not feel the strong oil on the counter? Scz dak I upset you with something .. Ms All the best

The cake top with five tablespoons of oil seems ok to me, but you can try to put less if you think it could be better. If you try, tell me how the countertop came out, it never hurts to save a tablespoon or two of oil: D
I think your husband shouldn't be upset, rather he should be proud that you pamper him so much) Instead, I think I would buy you a new stove and let myself be pampered to the fullest :))
You didn't upset me with anything, you just left me a little confused: you trust my cake recipe, but you don't believe me when I say I'm a man. And when I think that when I started this culinary blog, that is two and a half years ago, I was afraid that maybe I was uninspired calling the blog that way, because I didn't know if the world would trust a man's recipes.


Simple cake top & # 8211 basic recipe for any cake or cake. Mix lightly with a spatula or spatula with wide movements from top to bottom, by inverting. How to make a fluffy and high cake top without baking powder? Valid for when we add oil but also when it comes to. I am convinced that everyone has a countertop recipe that they find easy, quick and easy to make.

The countertop is the basis of any good cake: if you make a quality countertop, you can't go wrong.


Tort & # 8211 Tort Ferrero Rocher recipe

Ferrero Rocher cake with chocolate and hazelnuts, the ultimate dessert when it comes to a chocolate cake. Ferrero Rocher cake with chocolate and hazelnuts was chosen as the favorite brand cake recipe, ie the cake recipe named after a famous brand of sweets.


Ingredients Sponge cake & # 8211 cake top & # 8211 with butter:

for a 35 x 25 cm tray.

  • 6 eggs
  • 150 grams of sugar
  • 200 grams of flour
  • 100 grams of melted butter (82% fat), which should not be hot
  • 1 tablespoon vanilla extract or seeds from a vanilla pod or 1 sachet of vanilla sugar
  • 1 pinch of salt

Preparation Sponge cake & # 8211 cake top & # 8211 with butter (video recipe):

Table of ingredients conversion sponge cake (cake top) with butter, for various forms of cake:

for a cake top with a thickness of

Preparation, text version (printable)

1. Turn on the oven and set it to 180 degrees Celsius. Prepare the tray in which the top will be baked, either by lining it with baking paper, or by greasing it with solid butter and lining it with flour.

2. Separate the eggs, being careful not to get any drop of yolk in the egg whites. The egg whites are collected in a large bowl, which allows to froth.

3. Add the salt over the egg whites and beat with a mixer on high speed until a thick foam is obtained. Add the sugar in 3-4 slices, beating with the mixer at high speed after each slice of sugar added. Continue to beat until the sugar is completely dissolved and a firm and glossy meringue is obtained. If the bowl is overturned, the meringue must not fall if it is well beaten.

Cakes and Cakes for which we used different variants of Sponge Butter

Pistachio cake with egg liqueur

Cake with caramelized apples and sweet cheese

Lemon cake and raspberry jam

4. Add the yolks over the well-beaten meringue, all at once, and incorporate with the mixer at high speed, beating for a maximum of 4-5 seconds.

5. Add the vanilla extract, 1/2 of the flour and 1/2 of the melted butter. Incorporate into the beaten egg base with a flexible spatula, which permanently raises the composition from the bottom of the bowl to the surface, while the bowl rotates slightly clockwise after each new mixing. The composition raised from the bottom of the bowl is poured over the rest of the dough in the bowl as if folded. In no case does it mix strongly, with circular movements, we want to keep as much of the air accumulated in the beaten egg whites, this being the only "growth agent" of this sponge cake. After the first slice of flour and melted butter has been incorporated, add the rest of the flour and butter and repeat the incorporation process as described above, until a homogeneous and frothy sponge cake dough is obtained.

6. Pour all the sponge cake dough into the tray prepared in advance, scraping the bowl with a spatula. Level the sponge cake in the pan with a spatula and bake in the preheated oven at 180 degrees Celsius, at an average height for 17-20 minutes, until golden and if it is pricked with a toothpick, it comes out clean, without sticky marks. Allow to cool well, preferably on a grill, then can be used for any kind of cake or cake.


Fluffy cake counter recipe without oven

  • Once we have incorporated the entire amount of flour, the composition for the countertop is ready.
  • We use a tray with a diameter of 18 cm, the tray lined with baking paper both at the base and on the edges.
  • Transfer the composition to the tray and then put a towel on the work surface and table 2-3 times with the tray.
  • We cover the tray with aluminum foil, enough foil to cover the edges of the tray.

Lift the lid and carefully place the tray on the grill. We put the lid on and after about 35 minutes, the fluffy top is ready.

Put the pot aside and carefully remove the tray using gloves. After 2-3 minutes we can remove the aluminum foil and after about 5 minutes we can remove the top from the tray.

How do we remove the cake top from the tray? Put a grill or a carpenter on top of the tray and turn.

Remove the ring and baking paper. From now on you can use the cake top in combination with different creams. We prefer combinations with vanilla cream and whipped cream or chocolate cream.

We have many cake cream recipes, a wide range from which you can choose according to your preferences.

This is what the fluffy cake top looks like without an oven, and because it doesn't have a darker crust on the edges, it is perfect for naked cakes. That is, cakes that are not covered with cream, for example this apple cake or the delicious Fanta cake with orange juice.


How to make a cake top (fluffy)

Although it is not a special occasion, you thought of pampering your loved ones with a delicious cake, especially as the weekend is approaching. How about avoiding the neighborhood confectionery and trying a cake at home with this cake top?

And before making this countertop, choose one of these delicious 2 chocolate cake cream recipes!

Cake top ingredients (fluffy):

1 1/2 cups (335 grams) salted butter at room temperature
2 1/4 cups (466 grams) sugar
4 egg whites
3 teaspoons vanilla essence
3 cups (390 grams) of flour
1/4 teaspoon baking soda
2 3/4 teaspoon baking powder
1 1/2 cups (360 milliliters) of milk

7 steps to prepare fluffy cake top:

1. Preheat the oven to 175 degrees Celsius. In three 20-centimeter cake trays, place baking paper at the base and grease the sides with a little butter.

2. Beat the butter and sugar in a large bowl with a mixer, on medium speed, for two minutes, until you get a fluffy and light composition. Scrape the walls of the bowl.

3. Add the egg whites and vanilla essence and mix again with the mixer, at medium speed, for one minute. If you beat the composition more, their texture will change and become more cohesive.

4. In a medium bowl, sift the flour, baking soda and baking powder. Add about a third of the flour mixture to the butter composition and mix on medium speed with the mixer until smooth.

5. Add half the amount of milk and mix on medium speed. Continue the process by alternating the dry and wet ingredients, cleaning the walls of the bowl and mixing the dough evenly. There should be three additions of dry ingredients and two of milk, the process ending with the dry ingredients. The dough will be thick and shiny.

6. Divide the dough evenly between the three cake trays and distribute evenly. Place them on the shelves so that there is no layer directly on top of another. Leave in the oven for 30-33 minutes or until a toothpick inserted in the middle comes out clean.

7. Remove from the oven and allow to cool for 3-5 minutes. Remove from the cake trays and allow to cool completely before adding the cream.

If you are still looking for cake recipes, try this simple and fragrant countertop.

Like us on Facebook, if you haven't already, to be up to date with all our tasty recipes!


10 tricks for the fluffiest cake top

If you have the impression that the process of preparing a cake resembles a complicated mathematical equation, we share the tricks from confectioners for excellence in the kitchen. They are much lighter than you think!

  1. It all starts with the ingredients you mix together. and how you do it. Do you think that the recipe you want to prepare is too difficult or do you not have the necessary ingredients in the fridge, so you improvise? Big mistake! Only the most experienced chefs manage to modify a composition in such a way as to obtain the same (or superior) results. We have compared the recipe for a cake top with a mathematical formula, but the truth is that it is more of a chemical reaction, in which the order of the elements is as important as their quantity. A fluffy, soft and airy cake top starts from mixing sugar and fat, over which eggs are added, then the dry ingredients and alternating them with the wet ones, such as milk or whey. It is equally important to beat the eggs well, until they turn into a voluminous, aerated foam that will imprint the same texture on the countertop. However, the primary advice remains the following: scrupulously follow the recipe.
  2. Choose the correct tray, both in size and color. The dimensions in the recipes are set according to very accurate calculations: the top of a cake increases by 50-100 times, and if the container that houses it is smaller, the results will be disastrous. But color is also important: glass trays or dark shades need a 25-degree reduction in temperature compared to silver containers.
  3. Know the power of your oven! To paraphrase a famous line, no oven is equal to another. By investing in a kitchen thermometer, you will solve this problem, managing to set exactly the perfect temperature for baking. Another important tip for a fluffy cake top is to carefully close the oven door: if you resort to brutal gestures, you can catch air masses in the oven. Always place the cake in the middle to prevent burning.
  4. Be careful with the type of flour used. All those numbers placed on the flour bag have a purpose! The flour used for p & acircine contains more protein and gluten, while the special flour for cakes contains a smaller amount of them. Universal flour is somewhere in the middle.
  5. It does not measure, but weighs the flour. If you do not take care to level and "properly" ventilate the amount of flour in the measuring instrument well, you can sometimes include & icircn cakes even a quantity twice as large. That's why it's a good idea to turn to a professional kitchen counter to make sure your fluffy cake top has everything you need.
  6. Go back to the chemistry lesson! Each ingredient in a cake is not necessarily included for its taste (although this aspect also matters), but also for the reaction it produces. Thus, the flour gives structure to the cake and thickens the top, but it is extremely important not to mix too much. Ingredients with the potential to leaven, such as baking powder, have the role of releasing carbon dioxide during baking and help the countertop to grow. The fats (butter, margarine, oil) give moisture and soft texture, and the sugar absorbs the liquids and then caramelizes, giving a rich taste and an appetizing hue. Last but not least, the eggs harden when they are put in the oven, so that your cake takes on that firm shape, with an incredibly fluffy interior. It's not magic, it's chemistry!
  7. Give the cake time to cool! After baking only well (do the toothpick test), turn off the oven and let the countertop cool on the tray or on a special baking sheet. After 20 minutes, cover the tray with a plate, turn it over, then gently press its walls so that the cake comes off easily. After it has cooled, pass a narrow spatula over the edges to level them.
  8. Decorate the cake like a pro! At first glance, you may find that decorating the cake has nothing to do with how fluffy the countertop is, but it does matter. It must start with the shape of the cake, because it will give stability. Continue with the edges, using a thin layer. Put the cake in the fridge for 15 minutes, then take it out and finish it carefully.

Now that we've revealed the secrets of the fluffy cake top, we can't wait to tell you how they helped you. Enjoy your delicious cake and make us wonderful partners: recommend us the recipe too!

Find out from here and why it is not good to cut a round cake & icircn triangles!


1 egg (50 g) + 25 g caster sugar + 19 g flour + 6 g cocoa (+ 1 vanilla knife tip + salt)

In both cases It should NOT be missing vanilla! Without vanilla, the top tastes like eggs, omelette. I have NEVER used baking powder on cake tops! The air accumulated in the beaten egg whites is the best natural loosening agent (growth). The baking powder gives this cake top a very unpleasant willow taste.

This time I made a pandispan for a Classic french cake & # 8211 Fraisier (with strawberries and vanilla cream with butter & # 8211 mousseline creams). Because I used a small circular shape (18 cm in diameter) I adapted the recipe to 4 eggs. From this quantity results a round countertop of 18 cm diameter and height of 5-6 cm from which I took out 3 sheets of cake (at Fraisier I used only 2 and I put the last one aside for another cake).

At the end of the recipe you will find the table with the conversions of the ingredients according to the dimensions and shapes of the baking trays (both for round and rectangular trays).

  • 200 g egg - ie 4 eggs separated in egg whites (120 g) and yolks (80 g)
  • 100 g sugar cough
  • 100 g 000 white flour, sifted
  • a pinch of salt
  • an envelope of vanilla sugar or the core of & frac12 vanilla pods

Ingredients Sponge cake top with walnut & # 8211 basic recipe

  • 6 medium eggs
  • 150 grams of sugar
  • 1 pinch of salt
  • 2 sachets of vanilla sugar
  • 160 grams of finely ground walnuts
  • 75 grams of flour

Preparation Sponge cake top with walnut & # 8211 basic recipe

1. Switch on the oven and set at 180 ° C. Prepare a cake form with a diameter of 24 cm, either by greasing it with butter and lining it with flour, or by lining it with baking paper.

2. I have a high power mixer at home, which helps me a lot when I prepare the composition for the sponge cake, so I start with whole eggs, as in roll top. If you do not have such a mixer, you will first need to separate the eggs, collecting the egg whites separately. Whisk the egg whites hard with the salt, then add the sugar gradually, beating vigorously. After the sugar dissolves, add the egg yolks and beat lightly for just a few seconds, until incorporated into the egg whites. Next, follow the recipe from point 4. In point 3 I recorded how I did it.

3. Whole eggs, sugar, salt and vanilla sugar are placed in a large bowl. Beat with the mixer at high speed until the composition increases in volume. It will grow more than just triple, that's why you need a big bowl. The well-beaten composition is very light in color and the sugar dissolves completely. To test if the sugar is well dissolved, a little composition is caught between the shelves and the pointer. It rubs a little and if we don't feel sugar crystals, it means that it has dissolved perfectly.

3. Sprinkle finely ground walnuts and flour evenly over the entire surface of the composition.

4. Homogenize the composition with a spatula, permanently lifting the composition from the bottom of the bowl to the surface and gently rotating the bowl. It is worked with delicacy, so that the air accumulated in the egg whites is not lost, this being the only growth agent of the walnut countertop.

5. Pour the homogenised composition into the form prepared in point 1. Level and bake in the preheated oven at 180 ° C, at medium height.

6. Bake the walnut top for about 30-35 minutes, until the surface is brown and the top comes off the edges of the shape, a sign that it is well baked. Carefully remove from the pan and allow to cool on a grill.

7. After it is completely cold, this sponge cake top with walnuts is sliced ​​transversely into 2-3 slices. The top has a slightly moist consistency, which makes it ideal for cakes, it does not necessarily need to be syruped, but if you want, it can be lightly sprinkled with a syrup flavored with rum, vanilla, liqueur, etc. The top is fine, airy and fluffy, as seen in the image below. From the above quantities, results a countertop about 6-7 cm high, which can be easily sliced ​​into 3 layers, for a tall and good-looking cake.


  • for a shape 26 cm in diameter
  • 6 eggs
  • 200 g sugar
  • 100 g flour
  • 50 g cornstarch
  • 40 g cocoa
  • a pinch of salt
  • flavor of your choice

Separate the eggs and mix the egg whites with a pinch of salt until you get a thick foam. Then add the sugar, mixing little by little continuously.

The meringue obtained must be dense and glossy.

Then incorporate the yolks mixed beforehand with the aroma you have chosen and mix gently with a spatula, from top to bottom.

At the end, add the sifted flour, mixed with cocoa and starch.

Cover a cake tin (26 cm in diameter) with baking paper and transfer the resulting composition. Bake the countertop for 30-35 minutes at 170 ° C, until it passes the toothpick test.

*If you want a cake top with cocoa and higher starch, you can bake it in a 24 cm shape.

After baking, take it out on a grill and let it cool completely.

Then you can cut it into three countertops.

*Made the day before assembling the cake, it will cut much better.

Use it with confidence in your favorite cake. Good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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