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Fasting mini-cakes with cocoa and banana sauce

Fasting mini-cakes with cocoa and banana sauce

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Put in a bowl the oil, a pinch of salt, sugar and orange peel. Extinguish the baking soda with the orange juice, then gradually add the flour and start kneading by hand when the composition is already too thick to use.

We put the obtained dough in food foil and keep it in the fridge for 1 hour.

Take the dough out of the fridge and spread it carefully on the table lined with flour.

With a bowl we cut circles that we put directly in the trays for mini tarts and cut the excess on the edge (the dough is oily and does not stick to the trays)

Place the trays in the large tray on the stove and put the tray in the preheated oven at 170 degrees for about 15 minutes.

We take out the baskets on the plates either face up or face down, they look good anyway. In a bowl, mix the powdered sugar with cocoa, oil and a tablespoon of hot water.

From the banana and a spoonful of green sugar we make a puree that we add over the cocoa sauce and mix.

With this sauce we fill each basket and garnish with banana slices.

Refrigerate for at least 2 hours before serving.

Dessert with coconut milk, tapioca and bananas

I didn't mean to scare you by calling it banana soup with tapioca, you would have said it was an inedible weirdness. No more pudding carbs now. I'll explain immediately why, but I want to give priority to the blog & # 8220Savori Urbane & # 8221 and the "Shan'shi - The Asian Connection" campaign to promote the company's products & # 8220Shan & # 8217shi & # 8221 on the occasion of the Chinese New Year celebration (17 -19 February), Year of the Wood Goat. Access the official page of the campaign where Savori Urbane groups a beautiful collection of Asian recipes, which I will also try, cooked by 12 friendly bloggers.
The products are sent by Maresi Foodbroker, the official distributor of & # 8220Shan & # 8217shi & # 8221 products.

So, I have tapioca, I will replace the starch in puddings with these tasty pearls, which are obtained from the fibrous part of the cassava root, a plant that grows in Brazil and can reach sizes up to 3 m high.

The root of the plant is branched and rich, in the production process being processed and transformed into flour, grains or tapioca flakes. Tapioca is not a popular food in Romania but in other parts of the world it is widely used in food. It is an extremely nutritious food for both children and adults. It is also recommended for babies when switching to solid foods. Very affordable tapioca: 500g = 7 lei from health food / tea shops (Plafar type).

It tastes like coconut and vanilla-flavored rice pudding, and the hazelnuts are the icing on the cake, you have to put hazelnuts on top. Cinnamon I sprinkled less than the recipe provided, as far as you can see and it was perfect.
On this occasion I communicate a tip to girls who know that they can not prepare sweets with gelatin, as in mousse creams they can replace gelatin with tapioca. By boiling they become translucent and depending on the concentration it solidifies wonderfully. I will try, I am sure it will be ok in a Diplomat cake and the taste will not be distorted at all, it tastes like rice.

I cooked Shan & # 8217shi coconut milk here, which is not a long juice at all, it is of very good quality.

100 g tapioca pearls
500 ml of water
100 ml coconut milk (or cow's milk)
500 g ripe bananas
75-100g sugar
1 pinch of salt
2 sachets of vanilla sugar / vanilla essence
100 g unsalted roasted hazelnuts
cinnamon powder

1. Crush the hazelnuts on the robot.
2. Prepare 4 decorative bowls / jars or deep plates if you serve the dish immediately.
3. Put the pearls in a saucepan, pour cold water, and place the bowl over medium heat. When hot, reduce heat to low. Depending on the quantity, it takes about 5 to 10 minutes. You must mix continuously with a spatula / spoon. It is ready when they become translucent and you can see some small white balls that form the middle of the pearl. It becomes quite the consistency of pudding.
4. Remove the pan from the heat, add the coconut milk, sliced ​​bananas, sugar and salt and simmer for about 2 minutes.
5. Turn off the heat and add the vanilla.
6. Pour into the prepared bowls, leave the soup to cool for at least 10 minutes to harden and serve with hazelnuts and / or a little cinnamon on top.
This delicacy that I fell in love with is eaten as warm as rice pudding, but Romanians prefer it cold, like a pudding.
Liv (e) it!

Tricks and ideas

This tart can be filled with fruit & # 8211 apples, cherries. Like any normal tart. But, since you want a fasting one, do not use gelatin (this is a product of animal origin), but a plant called agar agar and you can find it in stores at health food stores.

Be sure to also consider the possibility of making a tart that is not sweet, filled for example with leeks or mushrooms.

If you do not like the idea of ​​using margarine in the composition you can put oil and the taste will still be very good.

You can make dough for several tarts at once and keep it in the refrigerator (a few days) or in the freezer (a month) for later use.

1. Grind the bananas until they reach the consistency of puree.
2. Add the eggs and mix.
3. Add the oats.
4. Incorporate the cocoa powder.
5. Preheat the oven to 180 degrees.
5. Bake the cake with oats and cocoa at 180 & # 8211 200 degrees Celsius for 20 minutes.

4 / 5 - 10 Review (s)

Banana and chocolate cake & # 8211 creamy, tasty and easy to prepare

You have to try the banana and chocolate cake. The easy-to-prepare recipe can be made by anyone. You do not need special skills to prepare a tasty dessert.

Countertop ingredients:

  • 7 yolks, 180 gr sugar
  • 1 sachet of vanilla sugar
  • Grated peel of a lemon, 7 egg whites
  • 130 gr flour
  • 30 gr cocoa, 30 ml oil

Cream ingredients:

  • 500 ml milk, 100 gr sugar
  • 1 sachet of vanilla pudding, 2 yolks
  • 150 gr chocolate
  • 250 gr butter, bananas

Ingredients for the glaze:

Method of preparation:

Beat the yolks with 60 g of sugar, vanilla sugar and lemon peel. Separately, beat the egg whites with 120 g of sugar until you get a firm foam. Add the egg white foam to the yolk mixture. At the end, add flour, cocoa and oil.

Mix well, then pour the dough into a tray lined with baking paper. Bake the dough for about 20 minutes at a temperature of 200 degrees. After the top is baked, take it out of the oven, leave it to cool, then cut it in half, horizontally. If the top is too dry, syrup it with a syrup made of water and sugar.

To prepare the cream, boil 400 ml of milk. Mix the rest of the milk with the egg yolks and pudding. Add the mixture to the boiled milk. Stir for 1-2 minutes until thickened.

Melt the chocolate in a bain-marie and mix it with the sugar. Add melted chocolate to the pudding. Cut the butter into cubes and put it in the previously prepared cream. Stir well.

Melt the household chocolate with a little butter in the microwave. Mix well to obtain a suitable glaze.

Spread 1/3 of the cream over the first countertop. Add the second top, a new layer of cream and banana slices. Spread the rest of the cream over the bananas, then pour the chocolate icing on top.

Put the cake in the fridge for a few hours, then take it out and cut it into cubes. Good appetite and increase cooking.

Separate the egg whites from the yolks. Rub the yolks with the sugar then add the oil gradually. A "sweet" mayonnaise is formed. Then water is added, and the composition will become quite liquid, but don't be alarmed! After you put the water, beat the mixer for approx. 2 minutes. In a bowl, mix the flour with the cocoa and baking powder and add them to the yolks, little by little. It will now be a slightly swirling composition. Separately beat the egg whites until stiff and then mix with a spoon, from top to bottom (not with the mixer!), Until it becomes homogeneous. Grease a flat tray with butter, and pour, leveling nicely on top. Bake at 175-180 degrees C, approx. 30 minutes.

When the countertop is ready, allow it to cool.

Prepare the vanilla pudding with 5-6 tablespoons of sugar and let it cool well. Rub 1/2 cube Rama until creamy. Beat the cold pudding with the mixer and then mix with the margarine. The cream thus obtained is spread evenly over the cooled countertop. Slices of bananas will be placed on top, on the entire surface of the countertop.

Then prepare the icing: put chocolate and margarine in a bowl and melt in the microwave (or in a bain-marie) - it must be hot so that it can be spread over the entire surface of the countertop. To obtain a perfect icing, pour all the hot icing in the middle of the cake and then turn the tray in all directions until the icing flows everywhere.

Banana bread with vanilla sauce and mint

Last night I received a message in a blog comment. He said & # 8222friend, but pictures of the final product = unsubscribe & # 8221. Okay, I guess if we were really friends, he would have signed the message. And I guess that if the number of subscribers to my blog has exceeded 3700 and the number of unique visitors is about 7000 in one day, something is still doing well. My blog contains over 2000 recipes. Most of them are posed step by step and provide visual support for the main stages of their preparation. The search function behaves really well, I encourage you to use it. At this stage of the blog's existence, I have to choose between posting one recipe per week in the manner described above and posting one recipe each day in the manner I do now. I choose to post daily. That being said, I present to you today's recipe, which I did not invent. What's more, I didn't even mix the ingredients. I introduced myself only with the list of ingredients, with the recipe and the preparation technology at Camino and Ștefan, who was on duty, listened carefully to what I told him and baked the goodness of the cake. She's on my special menu this week.

If you want to make this cake in a regular sized cake pan, you need 175 grams of butter, 175 grams of brown sugar, 175 grams of flour, an envelope of baking powder, two large eggs, two well ripened bananas, 60-70 grams of walnut kernels and a tablet of dark chocolate. Soak the butter (if you leave it at room temperature it softens itself) and beat it with sugar (a mixer can be useful here, if you don't have a mixer, use a pear-shaped wire) until you get a light foam. Add the eggs one at a time, stirring gently after each egg. Stir in the flour mixed with the baking powder and add the chopped bananas with the knife, the crushed walnut kernel and the chopped chocolate as well. Mix carefully.

Pour the composition into the cake pan. It is useful to put a baking sheet in the tray. The cake will come out easier. Preheat the oven to 180 degrees Celsius. Put the tray in the oven and reduce the temperature to 160 degrees. Bake the cake for one hour and twenty minutes. If it stains too quickly, cover it with foil until the end of baking. You should get a cake with crispy ends and a sticky core. It's absolutely delicious. Make the vanilla sauce like here, without putting butter in it. Garnish with mint leaves. Stay healthy.

Video: Εύκολο#Νηστίσιμο Σοκολατογλυκό Χωρίς Μίξερ Έτοιμο σε 30#WithMe Vegan Chocolate Cake!!No Mixer (July 2022).


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