Creamy cakes that melt in your mouth! Incredibly delicious recipes
Incredible cakes! Here I show two great recipes! Creamy and juicy! You have to bake these recipes for creamy cakes with nuts and peaches. Nut cake and fruit cake! This cake is so delicious that I could eat it every day! Beautiful cakes for holidays. Nut cake with cream, airy dough and nut brittle! As well as cake with yogurt and peach! The cake is so tender, it melts in your mouth.
Ingredients / Recipe 1: (1 cup = 250 ml)
For the dough:
1 egg
45 g sugar (1/4 cup)
Stir until creamy
20 ml oil (1/10 cup)
60 g flour (2/5 cup)
Mix 1 teaspoon of baking powder
30 ml carbonated mineral water (1/8 cup)
Baking pan: 18 cm, 7 inches
Bake at 170 °C (338 °F) top and bottom heat for 20 - 25 minutes.
Place 8 sheets of gelatine (13 g) in cold water for 5 minutes.
Cut the canned peaches into small pieces.
About 200g total (about 1 cup)
For the cream:
200 g cream cheese (4/5 cup)
200 ml yogurt (natural) (4/5 cup)
1 teaspoon bourbon vanilla flavoring
50 g powdered sugar (2/5 cup)
1 - 2 shot glasses of eggnog (40 - 80 ml - depending on taste)
200 ml cream (4/5 cup)
1/2 teaspoon grated lemon peel
Add the gelatin.
Place the cake in the refrigerator for about 1 hour.
For the cake icing:
180 g canned peaches (about 1 cup)
60 ml of the juice from the can of peaches (1/4 cup)
1 teaspoon powdered sugar (or more, depending on taste)
1 pack of cake icing/cake jelly (11 g) for cakes (powder for gelling)
Put the cake back in the fridge for at least 2 hours.
So delicious! 😋
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Ingredients / Recipe 2: (1 cup = 250 ml)
200 g hazelnuts, grated and optionally toasted (1 4/5 cups)
150 g flour (1 cup)
1 pack of baking powder
Separate 5 eggs
100 g powdered sugar (4/5 cup)
1 pack of vanilla sugar
Slowly add 125 ml vegetable oil (3/5 cup)
125 ml black coffee (cold) (1/2 cup)
Add the dry baking ingredients
Baking pan: 24 cm (9.4 inches)
Bake at 170 °C (338 °F) top and bottom heat for about 45 minutes
apricot jam
300 ml whipped cream (1 1/5 cups)
Melt 200 g white chocolate.
Mix the melted (not too hot) chocolate into the cream
For the hazelnut brittle:
15 g butter (1 tablespoon)
75 g chopped hazelnuts (3/4 cup)
50 g sugar (1/4 cup)
For the lemon frosting:
300 g powdered sugar (2 1/2 cups)
Juice of one lemon
This is the right consistency. If it is too thick, add a little more lemon juice, if it is too thin, add a little more powdered sugar.
Crush the nuts.
Spread the icing and finish the cake.
For decoration:
1 cup whipped cream (250 ml, 1 cup)
1 pack of cream stiffener
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/ @kochmalnach
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• Kuchen mit Kirschen
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• Käsekuchen / Topfenkuchen
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Curd cake, curd cake, delicious with Rika Kienera
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