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Styrian cake with lingonberry and pumpkin seed oil (page 2)

gawala
Quote: Elena_Kamch
You have a gourmet tractor!
We have two of them. "Ford" is one of them the day and year of my birth. From the passport to the tractor they saw. How long have we been looking for each other!
Elena_Kamch
Quote: gawala
How long have we been looking for each other!
: lol: the main thing is found!
Arka
Girls, thanks for bringing up the topic!
I have some more Styrian brought by my husband from Austria. I add it to the salad 1: 2 with olive, so it is so thick green that even the dishwasher does not always clean it from the plates! Now I want to try the biscuit, but there are 120-150 ml of it left. I am thinking of diluting it with walnut or coconut. What do you think?
gawala
Quote: Arka
but 120-150 ml remained. I am thinking of diluting it with walnut or coconut. What do you think?
If diluted, it will have a different taste and a different cake. For the purity of the experiment, it is better to take pumpkin all the same and not the full rate, for 50 ml .. and recalculate the proportions .. I did it for 50 ml of oil. Mold diameter 16cm.
Arka
Prelesna! This is misl !!!
I'm going to twist the ring 16 cm.
gawala
Quote: Arka
I'm going to twist the ring 16 cm.
So I did the proportions.
1.5 eggs. First, one egg is divided-white-yolk. Then the second in a separate bowl, after weighing it and dividing the yolk-white. And with a spoon she scooped out exactly half of the protein and half of the yolk, also weighing. for accuracy ..
Powder 37.5g.
Oil 50ml.
Flour-100gr
Baking powder 0.5 tsp.
water 3 tbsp. l.
Then everything is like Elena's.

P.S- Everything. The husband rated the cake 5+. On Friday I will do the full norm, and on Saturday we will go to visit him with cake. But he said that exactly as I did, no fats, such as cream ... He said that in this form, you can eat half of the cake and not notice. I appreciated the taste, at first I said that there was still a little taste of butter, and then I said that the aftertaste was still nutty.
Elena_Kamch
Quote: gawala
The husband rated the cake 5+.
Hurrah!!! Now I am calm You can say for sure that the cake is delicious




If you leave it for another night for impregnation, it will be absolutely Delicious! My daughter tried only ready-made and the next day. Says much tastier and more tender
gawala
Quote: Elena_Kamch
If you leave it for another night for impregnation
There is practically nothing left to stay there.
Elena_Kamch
Quote: gawala
For the purity of the experiment, it is better to take pumpkin all the same and not the full rate
Nata, I think so too. Bake with pure pumpkin seed oil and conclude for yourself, like it or not




Quote: gawala
There is practically nothing left to stay there.
This is me about the Saturday cake So that it is soaked
gawala
Quote: Elena_Kamch
This is me about the Saturday cake So that it is soaked
This I will do tomorrow. just by Saturday everything will be saturated .. For export, so to speak, the cake .. Well, now I have a piece of sweets, it's wonderful to soak by the way, you can not be afraid anymore, I am always afraid to pour the impregnation, suddenly it will be damp. And this biscuit has nothing to be afraid of, it will not be soggy .. in the sense of wet ..
And what both my husband and me really liked, sour yogurt, the combination is very good ...
Elena_Kamch
We must also try the cream with yogurt
I tell my husband our discussion, he said - I also want such a cake
gawala
Quote: Elena_Kamch
We must also try the cream with yogurt
If you do it in ordinary yogurt, then it's better to add whipped cream, I mean yogurt 3%, I have fatty yogurt 7.9% and the cream seems to be no longer needed., I remade these yogurt cakes in the sea ... I even dissolve gelatin in apple juice, not cream. Although it is clear that it is delicious in cream .. but I always took vegetable cream like "RAMA" 19% .. mine like it more ..

Quote: Elena_Kamch
I tell my husband our discussion, he said - I also want such a cake
This is how new recipes are born ..
Elena_Kamch
Galina, can you write your recipe for yoghurt cream here? I really wanted to make a yoghurt, but I never tried it. A tried and tested recipe is always good.
There will be another version of the cake here Lighter




Quote: Elena_Kamch
he said - I also want such a cake
He didn't try it at all. I made it as a gift for a relative (and I begged myself a piece to describe the taste)
gawala
Quote: Elena_Kamch
can you write your recipe for yoghurt cream here?
Oh, it couldn't be easier ..
Any yogurt, (a local friend generally takes Greek, whips it with powder and adds cream)
cream as desired, cream of any fat you like. Powdered sugar. Gelatin.
Proportions, and I won't even say .. yesterday there were two jars of yogurt, 3 leaves of gelatin, I have a leaf, and 50 ml, maybe a little more than 1.8% lactose-free milk, for dissolving gelatin. 1 tsp. powders
In general, you take yogurt, zvbyvae it with powdered sugar, for 4 jars of yogurt standard 1 tbsp. l with a top of powder. Whisk the cream separately, dissolve the gelatin in a small part of the hot cream, 1 plate of gelatin per 100g of liquid .. If 500g of yogurt then 5-6 plates of gelatin, if you do it without cream, add gelatin with cream The package says 20g (12 plates) on 1 liter of liquid. .. Let the gelatin cool slightly. pour it into whipped yogurt and mix everything with cream. And then put everything or pour it on the cake and refrigerate. Even if the mass is liquid, then in the refrigerator it will thicken and the gelatin will still do its job. I don't even bother if it comes out a little watery. I pour it onto the cake and into the refrigerator. The main thing with gelatin is not to miss, in such cases I act according to the principle "it is better to overshoot than not to overdo" .. Even if you put more gelatin, the cream will not be rubbery, it will just be denser, but it will still be very tasty. but I proceed all the same 100 g of liquid - 1 plate of gelatin. Loose never bought and I do not know in what proportions to breed it.
Well, that's the whole cream. you can add good quality cottage cheese, cottage cheese-cream like Danone, sweet to such a cream. yogurt curd-cream, cream in this combination. you can just one yogurt, in general, whatever you like .. my like this cake in the summer, it is light, low-fat in the heat just right.
Elena_Kamch
Galina, Thank you! I have sheet gelatin too
Only now I have to buy oil again
gawala
The cake recipe has entered tightly into our lives.
Styrian cake with lingonberry and pumpkin seed oil
Elena_Kamch
gawala, Galina, what a gift she brought me !!! Beauty is green!
And I never went broke on butter anymore ...
Thanks for the photo !!! I wanted to ask how the guests went with the second cake, remember ... and forget ...
gawala
Quote: Elena_Kamch
Everyone wanted to ask how the guests went with the second cake,
Mentally. I liked everything very much ...
Quote: Elena_Kamch
what a gift she brought me !!!
Well Duc on Valentine's Day. morning photo.
Elena_Kamch
Quote: gawala
Mentally. I liked everything very much ...
Great! I am very glad that the recipe is in demand
gawala
Quote: Elena_Kamch
I am very glad that the recipe is in demand
I didn't buy pumpkin seed oil before, but now I'll have to ..
Crochet
Quote: gawala
The cake recipe has entered tightly into our lives.

Are all the diets on the side?

Or are you in French?

gawala
Quote: Krosh
Or are you in French
In Russian. Tea from Russia recently arrived ..
Crochet
Quote: gawala
In Russian.

Remind the words ...
gawala
Quote: Krosh
Remind the words
Dieting. In Russian .. Che is there to remind something? Pour and drink!
Elena_Kamch
Quote: gawala
Pour and drink!
I like this diet!
And eat a cake
gawala
Quote: Elena_Kamch
And eat a cake
Well, here's how the cards will fall ... maybe not in suit ...

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