2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We offer recipes for two cakes, and for one there are two variations - with jam and fresh fruit. Here is the recipe for the first economical cake:
Cake with jam
Necessary products: 1 egg, 1 tsp. sugar, ¾ tsp. oil, 1 tsp. yogurt, 1 tsp. soda, 1 tsp. jam, 2 tsp. flour
Method of preparation: First, pour the sugar and egg into a bowl and beat well. Then pour the oil and, leveling the mixture, add the yogurt in which you have previously dissolved the soda. It's time for jam, which can be whatever you like - keep in mind that if the pieces in jam are too large, it's good to cut them.
Then gradually start adding the flour - you may need more than described. The mixture should be thick. Bake in a moderate oven, and when the cake is ready, you can sprinkle with powdered sugar if desired.
You can make the same cake with fresh fruit, such as cherries. The cake batter is prepared in the same way. The difference is when baking - in the pan, in addition to fat, you must also sprinkle breadcrumbs. Then pour the cake mixture, and on top arrange the cherries, which may be well drained of compote - sprinkle a little crystal sugar on each fruit. Bake in a moderate oven.
Our latest offer is quite different - it looks like a cake, but it is not baked. Extremely suitable dessert for the warmer days of the year. You need relatively few products for it - you can always exclude walnuts or raisins if you do not have them. Here's what else you'll need:
Biscuit cake
Necessary products: 2 pack. biscuits, 2 yogurts, 1 lemon, ¾ tsp. raisins, 50 g walnuts, 1 tsp. sugar
Method of preparation: Crush the biscuits into large pieces and mix with the walnuts and raisins. Walnuts can be chopped into large pieces. In a bowl, pour the two milks and add the lemon zest and juice. Add the sugar and beat until the crystals are completely dissolved.
If desired, you can replace the sugar with honey. Put the biscuits in a rectangular pan and pour the yogurt nicely on top. Then place the cake pan in the refrigerator and let the milk soak into the biscuits for at least 12-16 hours.
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