POPPY CAKE
Dough:
2 glasses of 250 g poppy seeds,
0.5 cups raisins.
0.5 cups of nuts,
5 tablespoons breadcrumbs,
10 eggs,
13 table. spoons of sugar.
Cream:
1 can of boiled condensed milk
0.5 kg butter,
juice of 1 lemon.
Steam the poppy seeds overnight.
Grind twice through a meat grinder, add raisins, nuts and crackers.
Separate the whites from the yolks, beat until stiff foam
- whites with 7 tbsp. l. Sahara,
- yolks with 6 tbsp. l. Sahara.
Add the eggs, spoon by spoon, into the poppy seeds.
Line a springform pan with foil and grease with oil.
pour the dough, put in a hot oven for 1.5-2 hours.
Cool completely, cut into 2 or 3 cake layers, spread with cream.
Drizzle with chocolate glaze.
Cake "Love me"
Separate the whites from the yolks. Mix 9 egg whites and 3 cups sugar without beating, and refrigerate for an hour, then beat until the consistency of meringue. Sprinkle the baking sheet with flour or put tracing paper and place the whipped whites on the baking sheet in small flat cakes (the size of a Soviet nickel, for those who no longer remember what it looked like - 3 cm in diameter), put in a warm oven and dry until ready. Grind half a kilo of butter and 3/4 cup of sugar until fluffy and gradually add slightly beaten yolks. Finely chop the nuts or pass through a meat grinder. Pour nuts and vanilla to taste into the whipped mass, pour in 50 grams of vodka and beat again until fluffy. Assemble the cake immediately in the dish that is served on the table. Grease each dried flatbread with cream and place on a dish, spread the remaining cream over the entire mound, decorate the top with the remaining flatbreads or sprinkle with chocolate or nuts and refrigerate.
eggs - 9 pcs., sugar - 3.75 cups, walnuts - 1 cup
vodka or cognac - 50 g, butter - 0.5 kg
Cake "Turtle"
DOUGH: 6 eggs + 1.5 cups sugar (dissolved) + 2 tablespoons cocoa + 1 teaspoon soda + 2 cups flour.
GLAZE: 2 tablespoons milk + 2 tablespoons sugar + 50 g butter (butter) + 2 tablespoons cocoa. Cook the glaze over low heat until it becomes liquid sour cream. CREAM: 2 cups sour cream + 200 g butter + 1 cup sugar. Whisk everything.
Lightly sprinkle the baking sheet with flour and place teaspoons of the dough in the form of small cakes. Bake at 200C. Dip each flatbread in the cream and place in a heap on a shell-shaped dish. Make 4 legs and a head on the sides. Pour glaze over the shell (if there is not enough glaze, make another portion) Place the cake in the refrigerator overnight to soak.
Eggs - 6 pcs., Flour - 2 cups, Sugar - 2.5 cups, Cocoa - 4 tbsp. spoons
Soda - 1 teaspoon, Milk - 2 tablespoons, Butter - 250 g, Sour cream - 2 cups.
Cupcake "Christmas"
Grind the butter and sugar until white, add the yolks and continue grinding until the sugar crystals completely disappear. Then add warm melted honey with cinnamon, add sour cream, salt, soda, add flour and add the whites whipped into a stable foam, quickly knead a light fluffy dough with the consistency of thick sour cream, also quickly spread into a cake pan generously greased with softened butter and dusted with flour, carefully place into the oven and bake at t = 180C for an hour or a little more.
flour - 600 g, butter - 250 g, honey - 250 g, powdered sugar - 250 g
sugar – 1 glass, eggs – 6 pcs., sour cream – 500 g, finely chopped nuts – 100 g
soda - 1 teaspoon, cinnamon - 1 teaspoon, salt - a pinch
Norwegian cookies “Bows”
3 eggs, 2 tbsp. Flour, 0.5 tbsp. Melted Drain. butter, powdered sugar.
Grind the yolk of a hard-boiled egg well. Add 2 raw yolks and grind the mixture until smooth. Add 1 tbsp. flour, add melted plums. Oil and 1 more tbsp. flour. Knead a smooth dough, separate pieces the size of a nut from it, pull them out in the form of a ribbon and tie them with a bow. Beat the remaining 2 egg whites into a stiff foam and dip the “bows” into it, then roll them in powdered sugar and place them on a greased baking sheet. Bake in a very hot oven.
"Orange"
Dough: 8 eggs, 8 tbsp. l. ground, unpeeled almond kernels, 1 orange, 1 tbsp. l. grated crackers, 8 tbsp. l. Sahara.
Cream: 4 yolks, 5 tbsp. l. sugar, 5 tbsp. l. milk, 1 orange, 180 gr. vanillin 175 gr. sour cream.
Decoration: 1-2 oranges.
Yolks 8 eggs with 8 tbsp. l. Grind the sugar with a mixer or by hand (20 minutes). Add the zest and juice of 1 orange. Place the mixture in two identical molds, greased and sprinkled with flour.
Cream: Steam yolks, sugar, milk, juice of 1 orange and vanillin until thickened. Remove from heat and add a piece of butter, stirring constantly. Place the cream on one cake layer and cover with another. Grease the top of the cake with cream again. Garnish with sour cream whipped with sugar and orange slices.
"Lady fingers"
On fire 1.5 tbsp. water + 150 gr. oil and, when it boils, add 1.5 tbsp. flour, stirring. Cool the dough, beat in 6 eggs one at a time. Place the choux pastry on a baking sheet, greased with oil, with small oblong sausages.
Cream: 2 tbsp. cold sour cream + tbsp. Sahara. Dip the baked fingers into the cream and place them on a plate in a woodpile. Sprinkle cocoa or grated chocolate on top.
Fruit juice muffins
sugar - 1 glass;
egg - 8 pcs.;
ground walnuts (or hazelnuts) - 1/2 cup;
flour - 1/2 cup;
butter -3 tbsp;
fruit juice (cherry is best) - 100g;
grated lemon zest of lemon and orange - to taste;
vanilla sugar - to taste;
cream - 1.5 cups;
egg - 8 pcs.
Beat egg yolks (6 pcs.), 2 eggs, 1/2 cup sugar until foamy, then add vanilla sugar, strong foam from 6 egg whites and 3 tbsp. Sahara. Mix flour with ground almonds, zest and add to the prepared mass. After this, mix the whole mass with melted butter.
Grease small muffin tins, fill them halfway with the mixture and bake at low temperature. Place the finished muffins on a plate and pour over fruit (cherry) juice.
Whip cream with 2 tbsp. sugar into a strong foam, fill a pastry syringe with them and decorate the surface of the cupcakes. You can place fresh or canned berries on top.
Cupcake with nuts and raisins
To make cupcakes you will need:
flour - 1 glass;
egg - 6 pcs.;
peeled nuts - 1 cup;
raisins (seedless) - 1 cup;
sugar - 1 glass.
Beat the whites into a strong foam, grind the yolks with sugar, then mix it all and add nuts and raisins. Mix well again. The prepared dough is poured
Place in a mold lined with oiled paper and sprinkled with breadcrumbs. Bake in the oven at 180 degrees for 45-50 minutes.
04/27/2002 18:59:43, OxanaE
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COFFEE CAKE WITH RAISINS (KATERINA)
350 g flour
250 g butter margarine or butter
250 g sugar (preferably powdered sugar)
5 eggs
100 g raisins
1 teaspoon of baking soda, quenched with lemon juice or vinegar
2-3 tablespoons ground coffee, brewed in 100 ml water, cooled and strained
Separate the whites from the yolks of three eggs. Grind margarine and sugar until white. Without stopping grinding, gradually add 3 yolks and 2 eggs one at a time, pour in the coffee and mix everything carefully. If you don't have ground coffee, you can replace it with instant coffee. Pour flour and baking soda into the dough. Roll slightly steamed raisins in a small amount of flour and add to the dough. Mix everything thoroughly. Then beat the whites into a strong foam and quickly combine them with the dough, carefully mixing with smooth movements from top to bottom.
Place the dough in a mold that has been thoroughly greased and dusted with flour. Bake in the same way as in the recipe “Curd-lemon cupcake-2”. Sprinkle the finished cake with powdered sugar.
You can bake small cupcakes instead of a whole cupcake.
SALT CAKE WITH OLIVES (NATY)
200 g ham (or boiled sausage)
100 g cheese
50 g grated cheese
30 g fresh olives
50 g cottage cheese
50 g butter
4 eggs
150 g flour
1/2 l dry white wine
salt
pepper
baking powder
Grind the cottage cheese and butter until smooth, add the yolks, flour, stirring constantly, pour in the wine, salt, pepper, grated cheese, half a packet of baking powder, then add the ham and cheese, cut into pieces, and finally the olives, cut into halves. Place the whole thing in a greased rectangular cake pan and bake in a hot (200°) oven for 45 minutes. Before serving, cut into slices, arrange beautifully on a platter, and scatter olives on top.
27.04.2002 19:04:47,
In general, any classic shortbread cookie is prepared according to a recipe that does not contain eggs. That is, this product is not required for a quality test. Because, in fact, there is nothing to hold together, because many of us love crumbly cookies that literally melt in the mouth, but at the same time have a delicious crunch on the teeth.
The five most commonly used ingredients in eggless cookie recipes are:
A standard eggless cookie recipe includes: flour, sugar, margarine or butter, baking soda or baking powder (you can do both). In some cases, housewives even refuse soda, because the baked goods already turn out as they should. For flavoring, you can add to the dough: vanillin, cinnamon, cloves, honey, zest, cocoa, ginger, and any other spices.
The butter can be either at room temperature or cooled to such an extent that when mixed with flour, oily lumps form. The recipe will tell you what to do and how to do it. There are also variations in which margarine or butter must be melted until liquid. In addition, there are Lenten recipes using vegetable oil.
Five of the fastest eggless cookie recipes:
There are several ways that will help you make an egg-free version from absolutely any cookie recipe with eggs in the composition. To do this, just replace this product with something like the following: bananas, corn or potato starch, milk with soda and lemon juice, ground flax seed with water, oatmeal softened in water, chickpea flour, nut butter, tofu, a special mixture for vegan baking . And these are not all the options available.
Some useful tips for getting delicious cookies:
- Shortbread dough must be kept in the refrigerator for at least half an hour before rolling out.
- To prevent the cookies from drying out, you do not need to roll out the dough to a thickness of less than 5-7 mm
Prepare the necessary ingredients. Very carefully separate the eggs into whites and yolks. Pour chicken whites into a dry, clean bowl and beat with a mixer at low speed for 2-3 minutes. The whites should turn into a fluffy mass.
Without stopping the mixer, but increasing the speed to maximum, add sugar and continue beating until a dense, thick mass. By lifting the beaters, you will see that the whipped whites are held motionless on them.
Beat the yolks for 2-3 minutes (the mass will become liquid and homogeneous). At the end of beating, add vanilla.
Combine the whites with the yolks.
Using a spatula, mix the mixture until the color is uniform.
Add sifted flour.
Very gently, carefully, using bottom-up movements, mix the dough with a spatula. It will turn out homogeneous, without lumps. 
Slowly place the dough into a pastry bag and pipe small pieces of cookies into a baking pan lined with baking paper.
Bake egg cookies in a preheated oven for 10-12 minutes at 180 degrees.
Place tender, airy and light cookies on a wire rack to cool completely.
Just three ingredients (flour, eggs and sugar), just a little time and you will have delicious homemade cookies on your table.
Bon appetit! Cook with love!
Most often, eggless baked goods are prepared with kefir - milk and other dairy products are excluded. Instead of kefir there can be: whey or water. The dough is kneaded as usual and can be:
- yeast
- flaky
- sandy
- insipid
You can bake any pastry from it, sweet and savory, fresh and rich, and it turns out no less fluffy and tender. For example, from wheat flour, vegetable oil, sugar, water and soda, you can knead elastic dough for a sponge cake, cupcake or roll. You can add nuts, dried fruits, cocoa, tea leaves, and coffee to the dough. Such baked goods are a salvation for those with a sweet tooth, allergy sufferers and vegans.
The five most commonly used ingredients in eggless baking recipes are:
Baking without eggs - simple recipes from the site
On the site there are hundreds of recipes for baking without eggs: pies, pies, cookies, cakes, pastries, bread, pancakes, pancakes, charlottes, muffins, buns, pancakes, buns, donuts, muffins, flatbreads. Through the search, you can also exclude products such as milk, sour cream, butter, kefir, in order to focus on lean dishes.
