Separate the egg whites from the yolks. The yolks are mixed with the sugar until they become cream. Add 5 tablespoons of boiled boiling water in turn and mix after each tablespoon added. Add the vanilla sugar. If you want a fluffier and aerated top, sift the flour twice after it has been measured. Add all the flour from a fire and mix a few times with a wooden spoon, then add the beaten egg whites in two tranches. with 2 tablespoons of powdered sugar (mix from bottom to top so as not to leave).
We put the dough in a greased and lined tray (I use the oven tray) and on top the whole cherries without seeds, the strawberries cut in half if they are big or the apricots also in two or slices depending on their size. Put in the preheated oven at 180 degrees for 30 minutes (in the first 15 minutes we do not open the oven) After 30 minutes the test with the toothpick is done in the place where there is only a tray without fruit. Do not leave for more than 35 minutes because it will burn at the bottom. After cooling, remove from the pan and powder with a little powdered sugar for appearance and then cut.
How do we make the best pandispan without beating eggs foam?
For the cherry cake, I used this oil, in combination with yogurt and I got an extraordinary cake. There was no need to separate the eggs and beat the egg whites to make a classic pandispan. I simply mixed all the ingredients, and on top I put the sweet-sour cherries. I used fresh cherries, but you can also use frozen cherries without any problems. The cake grew big and beautiful, and its aroma flooded the entire kitchen. As for the taste, it is wonderful, sweet-sour and with a special butter flavor. It is the kind of cake that anyone can make, even a child. It is made extremely easy, it is wonderful with any fruit and it is to everyone's taste.
The cherry cake was extremely fluffy and the best part is that it keeps very well for several days. I assure you, however, that it will not take more than a few hours because it will disappear immediately from the set. At least that's what happened in my case, when my brother and cousin came to hack him in a few minutes. And this in double portions. I was lucky enough to taste a few pieces and remember my childhood. I sincerely hope that you also try this wonderful cake and enjoy its taste with your loved ones. You can also try my recipe clafoutis with cherries which you can also make with cherries or any other fruit you like. Another super fragrant and very tasty dessert!
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If you have high cholesterol and you have a craving for a pandispan, we recommend you try this egg-free version!
Pandispan with cherries
A cake so common in Romanian homes, which can be the perfect companion for a cup of tea or coffee.
Preheat the oven to 200C and roll the cherries in 25g of flour.
Grease a 30x40cm tray and line it with flour.
Beat the butter with the sugar, brandy and vanilla. Add the egg and incorporate it.
Mix 225g flour with baking powder and a pinch of salt. With the mixer running at low speed, add them, together with the milk, to the egg mixture, in three stages.
Pour the dough into the prepared tray and sprinkle the cherries on top of it. Bake the cake for 40-45 minutes and let it cool for half an hour before cutting.
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Pandispan with cherries
If you had asked me two weeks ago what I thought about the pandispan with cherries, I think I would have answered that it is ok, but from a plate with other cakes, surely the first choice would have been different. This is probably due to the fact that I ate so much pandispan with cherries when I was little that I came to consider it trivial compared to the recipes I discovered later. However, if I'm good at thinking, then I loved it and I was super excited when my mother would take another bag of cherries out of the freezer and surprise us with such a dessert in the middle of winter.
Two weeks ago, returning from a short vacation in Transylvania, we stopped on the side of the road to buy some cherries, but the lady also had a few cherries, the first picked this year. Knowing Madalin a big fan, I bought the kilogram that the lady still had. Once we got home, we ate a few, but being quite sour, we focused more on cherries, so the cherries arrived in the refrigerator, where they stayed for about five days. The next weekend, I decided that their fate should take the form of a dessert, and the first thing that came to mind was this cherry pandispan. I hadn't made this recipe before, so I got on the phone and called my mother to ask for the recipe, but she didn't answer my phone. I remembered that she always told me about the pandispan recipe that it is very easy to remember: 6 & # 8211 6 & # 8211 6, that is 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour. What my mother used to tell me every time was & # 8220 I never put baking powder or oil & # 8221, so I followed the rule and I didn't use them either. What I added was the core of a vanilla bean, but it's not a tragedy if you don't have one. As for the technique, I knew very clearly what I had to do, because I had seen my mother do it dozens of times, so I set to work.
Apart from the time spent cleaning the cherries, the whole preparation process was very fast. I don't think it lasted more than 10 minutes from the moment I broke the eggs until the moment I put the tray in the oven. That was the first revelation. The second was when I bit the fluffy countertop, slightly chewed, like a meringue. marshmallow, accompanied at every bit by sour cherries. I didn't even get a chance to breathe and I put in three pieces. I couldn't believe I ignored this dessert all this time. Initially I imagined that I would share it with all the neighbors, but in reality, the next day there was no trace left.
A few days later, I had a handful of cherries (yes, from the same cherries & # 8211 it seems they were very hardy), but also a few strawberries and about 3 apricots, all slightly passed. The saving idea was to make another pandispan, this time with this combination of 3 fruits, so in the evening, after I arrived from work, I got to work. It was very tasty and it ended just as quickly, but my thoughts remained on the one with cherries. So today I'm thinking about how to get them and prepare a tray. Somebody stop me!