http___malakuharica.com_ferrero-rocher-rolada-g__1.xml
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Now, when it comes to cake, everyone has their favorite and for me, it’s this ‘Creamy Yogurt Cake (Fluffy and Easy)’. The addition of yogurt makes it absolutely heavenly. CREAMY YOGURT CAKE RECIPE A very tasty cake and easy to prepare. It’s the ideal recipe for a Sunday breakfast in family. What are you waiting for? INGREDIENTS ⇛125 grams of natural yogurt ⇛5 eggs ⇛100 grams all-purpose flour ⇛125 grams sugar ⇛1 teaspoon liquid caramel ⇛5 eggs ⇛100 grams all-purpose flour ⇛125 grams sugar ⇛1 teaspoon liquid caramel DIRECTIONS Preheat the oven to 180ºC(350ºF). Grease a round cake pan (approximately 23 x 7 centimeters / (9 x 2 ³/₄ inches)) with margarine and sprinkle with flour. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge. In an electric mixer, beat on medium speed the egg yolks together with the sugar until obtaining a creamy mixture. Pour the yogurt and the liquid caramel and mix for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour and beat until a homogeneous and creamy mixture. After well beaten, fold gently with a spatula the whipped egg whites. Pour the mixture into the prepared pan and bake until it starts to gain color (just like on the picture) and in the middle is a little bit higher than the rest of the cake, about 25 minutes (the time depends on the oven). Remove the cake from oven, unmold and allow to cool to room temperature. Serve garnished with powdered sugar. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge. In an electric mixer, beat on medium speed the egg yolks together with the sugar until obtaining a creamy mixture. Pour the yogurt and the liquid caramel and mix for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour and beat until a homogeneous and creamy mixture. After well beaten, fold gently with a spatula the whipped egg whites. Pour the mixture into the prepared pan and bake until it starts to gain color (just like on the picture) and in the middle is a little bit higher than the rest of the cake, about 25 minutes (the time depends on the oven). Remove the cake from oven, unmold and allow to cool to room temperature. Serve garnished with powdered sugar. Tags: Recipe
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FERRERO ROCHER ROLADA: GOTOVA ZA 13 MINUTA Sastojci: Biskvit 6 manjih jaja 100gr šećera 25gr kakaa 2 žlice gustina 180gr čokolade ( iznad 50% kakaa ) 2 žlice vruće vode Priprema Zagrijte pećnicu na 180C. Lim ( onaj od pećnice ) prekrijte papirom za pečenje. Odvojite žumanjke i bjelanjke. Čokoladu otopite na pari. Bjelanjke istucite u snijeg Miksajte žumanjke sa šećerom dok ne postanu gusti i blijedi. Prosijte kakao i gustin, pa dodajte otopljenu čokoladu i miksajte dok se ne sjedini. Dodajte 2 žlice vruće vode. I na kraju snijeg od bjelanjaka nježno umiješajte sa spatulom dok smjesa ne postane jednolična. Razmažite smjesu preko papira za pečenje. Pecite 13 minuta. Pripremite vlažnu krpu dok se biskvit peče. Kada biskvit izvadite iz pećnice posipajte ga kakaom pa prebacite na vlažnu krpu, na krpu stavite onu stranu na kojoj je papir za pečenje, pa zarolajte i omotajte krpom.