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Gugu luf

Gugu luf


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In a bowl, put the soft butter, sugar, vanilla extract and mix well, well. Add one egg at a time, mixing well until incorporated, then the jam.

Add the flour with the baking powder, continue mixing, then add the milk to thin the composition a bit more.

We prepare the guguluf form greased with butter and lined with flour or, as the case may be, made of silicone and we pour the composition.

Put in the preheated oven, over medium heat, for about 40 minutes.

In a bowl, put 2-3 tablespoons of apricot jam and a few chocolate cubes and mix on the fire until the chocolate melts. Set aside to cool.

After it is baked, take the hood out of the oven, let it cool, then pour the icing.

My husband said it's the best and fluffiest thing I've ever done :)))



Post guguluf

Every spring, the shops LIDL they are full of colorful utensils, trays and silicone baking trays, pastel and cute. Yes, I have a lot of trays. Yes, I have even more forms of baking. And dozens of spatulas. No, that never stopped me from sighing in front of the shelves and, holding a tray in my hand, imagining what recipes I would bake in it, how I would decorate them, how Luca would enjoy in the end. So… it is quite possible that SI this time left with new "toys" from Lidl. And you may have used the guguluf form in today's recipe - Lent guguluf! Below is a small preview of the products for the kitchen and for baking that you can find now in Lidl stores, and you can consult the entire offer HERE.

[box] Why I chose the Guguluf fasting recipe: [/ box]

  • it is prepared quickly, with ingredients that you can find at any time, in any Lidl store
  • it is perfect not only during fasting, but also in general, when you want a fluffy cake, with fewer calories, perfect for breakfast with coffee or tea
  • you do not need special tools to prepare the recipe for fasting Guguluf, a bowl and a plate are enough
  • if you do not have a special shape for guguluf, you can use a cake tin with a diameter of 22-26 cm or a cake tray
  • just as well you can bake the cake in a rectangular tray and then cut the defenders

Ingredients for Lenten Guguluf

  • 350g faina Castello
  • 180g old cough
  • 200ml water at room temperature
  • 100ml Vita D’or oil
  • 200ml Vita Fit orange juice
  • peel from an orange
  • a sachet of Castello baking powder

Mix water at room temperature, orange juice and sugar. Mix well until the sugar granules are gone. Add the oil in a thin thread and mix. Sift flour and baking powder, orange peel and optionally vanilla essence. We mix everything very well, until we have a homogeneous composition, which has no lumps. Pour in the shape of a guguluf greased with oil and lined with flour or use a non-stick spray. Bake the gugulu for 40-50 minutes in the oven heated to 170 ° C or until it passes the toothpick test.

To decorate the cute fasting guguluf, I let it cool very well and powdered it with Castello powdered sugar. So simple and yet, so fluffy, fragrant and delicious! May you be the best!


400 g flour, 2 tablespoons powdered sugar, 4 eggs, 175 g fresh butter, 2 tablespoons milk, 25 g yeast, vanilla, 1/2 teaspoon salt, 50 g raisins, 1 tablespoon rum, butter for greased form, 100 g chopped almonds .

It is an easy cake to make, but in order for it to grow nicely, the material used must be a little warm, ie neither the butter, nor the eggs, nor the flour must have been kept in the refrigerator or in a cold room. Sift the flour into a large bowl.

Make room in the middle and add salt and powdered sugar. Separately soak the yeast with a little warm milk (if it is too hot, the yeast is scalded and no longer grows). When soaked, pour into the hole made in the flour. Add whole eggs and soft butter, lightly beaten with a spoon.

Knead everything well by hand, and finally add the raisins and a tablespoon of rum. The dough should be soft. From time to time we put our hands through the flour, so that the dough comes off the fingers and we can put it in shape.

Grease well with butter a hole with a hole in the middle, preferably a special clay shape, sprinkle both on the bottom and on the walls with almonds cleaned and cut lengthwise, put the dough so that it occupies half the shape. It is allowed to grow in a warm place away from current. Grease the top with egg and bake in the oven over medium heat. Towards the end the fire must be quenched. Hold for an hour, and if it browns on top ahead of time, cover with a damp sheet of paper. Turn over and sprinkle with powdered sugar.


Boil the sugar with 75 ml of water until the sugar is completely dissolved. Beat the egg yolks in a food processor for 3 minutes at maximum speed, pour in the hot sugar syrup while beating and continue for about 5 minutes, until you get a champagne-colored mass. .

Cut the vanilla pod lengthwise and remove the core. Soak the gelatin in cold water. Boil the rum with the pod and vanilla core in a saucepan, remove from the heat, remove the vanilla pod, dissolve the squeezed gelatin in the hot rum and mix until smooth with the egg mixture.

Beat 450 ml of cream, without becoming too hard, and incorporate into the mixture. The speculative biscuits are broken into large pieces. Pour the parfé mixture into a guguluf form, sprinkle with spekulatius biscuits as a base and freeze for at least 4 hours - preferably overnight.

Caramelize the brown sugar with 2 tablespoons of water until golden brown, add the remaining cream and butter and boil while stirring, until the caramel dissolves. Bind the caramel sauce with the thickener according to the instructions on the package and allow to cool.

Remove the frozen parfé from the mold, place in the fridge for about 15 minutes before serving, pour the caramel sauce on top and serve with peanuts sprinkled on top.


  • 125 ml boiled and cooled wine
  • 75 grams of soft butter (I used the unsalted assortment)
  • 125 grams of white wheat flour
  • 125 grams of powdered sugar
  • 2 eggs
  • seeds from 1 vanilla pod
  • 1 teaspoon spices for mulled wine (ground)
  • 1 teaspoon baking powder
  • 30 grams of cocoa powder
  • Melted dark chocolate (fresh fruit for decoration)

Muguluf murmured from cake dough

Muguluf murmured from cake dough from: butter, vanilla sugar, sugar, eggs, salt, flour, baking powder, milk, cocoa, breadcrumbs and powdered sugar.

Ingredient:

  • 200 g butter at room temperature
  • 1 sachet of vanilla sugar
  • 200 g sugar
  • 5 eggs
  • 1 pinch of salt
  • 400 g flour
  • 1 sachet of baking powder
  • about 80 ml of milk
  • 2 tablespoons cocoa
  • biscuit
  • powdered sugar

Method of preparation:

With the aim, beat the butter with caster sugar and vanilla sugar, add the eggs and salt and beat continuously until you get a white and creamy composition. Mix the flour with baking powder and incorporate. Incorporate another 50 ml of milk.

If the dough is too hard, add a little more milk. Place half the amount of dough in a second bowl and incorporate about 30 ml of milk and cocoa. 2 Preheat the oven to 180 ° C. Grease a guguiuf (or cake) form and line with breadcrumbs.

Place the white dough first, then the black dough and cross the layers with a fork to create the marbled appearance. Bake for about 1 hour, until golden. Remove from the oven, turn over and allow to cool. Powder with sugar.


How to make a cake recipe with oranges?

Break the eggs, separate the egg whites and yolks. Mix the yolks lightly with the salt and set aside for a few minutes to intensify the color.

Whisk the egg whites, then add the sugar and continue beating until the sugar is completely dissolved.

Melt the butter lightly over the yolks and mix quickly, like mayonnaise. Now add the vanilla and orange juice, then the egg whites are put over the yolks.

I squeezed 2 oranges, measured 100 ml of cake juice and drank the rest & # 128578

Grate the peel of a large orange, only the orange part, and place it over the egg whites and yolks. Stir gently, from bottom to top, with gentle movements. Add the sifted flour, so as not to form lumps and mix again lightly, from the bottom up.

The dough is poured in a form greased with butter and lined with flour or lined with baking paper.

From these quantities comes out a big cake, in a cake tray or 2 small cakes. & # 128578

Bake in the preheated oven at 180 degrees (medium heat). Do not open the oven for the first 20 minutes. After 30 minutes, check, press lightly with your fingers on top. If it is elastic, test with the toothpick & # 128578

It is easily overturned, so as not to break, as it is very fragile and left to cool on a grill.

That's how I made it in the shape of a guguluf. It can be left simple, or it can be powdered with sugar, it can be poured over a chocolate icing (50 g melted chocolate with 25 g butter) or a icing with orange juice.

How to make icing with orange juice?

- The juice from an orange mixes well with powdered sugar until it becomes a cream & # 128578

I didn't weigh it, I rolled my eyes and mixed it quickly with a spoon, it's done immediately.

Pour the icing over cake and set aside to harden. I also shaved a little orange peel on top. Look how beautiful it looks:

It looks really nice, doesn't it? I'm sorry you can't smell it: the smell of oranges, butter and a discreet vanilla & hellip aroma

Some tricks:

The inside of the guguluf can be filled with vanilla whipped cream, vanilla cream & ndash see recipe or vanilla ice cream & ndash see recipe.

This is how it looks orange cake made in the classic version, in a large cake tray. Do you see how fluffy it is? No baking powder, only with well beaten egg whites & # 128578

Don't forget the main ingredient:

Sprinkle with plenty of love and a touch of joy & # 128578

I invite you to taste a slice of this wonderful fluffy orange cake. The same is done with lemon, tangerines, clementines, chitra or whatever other citrus you want & # 128578

Don't forget to write below the number of stars you think this recipe deserves.

This cake recipe with oranges was tried by the readers of the blog Pofta Buna !, you have the results below and we invite you to try it:


Gugu luf - Recipes

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Sugar icing for guguluf cake

To mix the icing sugar, use a wooden spoon.

In a bowl, mix 1 egg white with powdered sugar and 1 tablespoon of lemon juice. Gradually add powdered sugar until you reach the desired consistency (the icing will dry on the cake if you leave it for a short time & # 8211 15-20 minutes), I used approx. 100g of powdered sugar, but the amount depends a lot on how big the egg white is.

To put the icing on the cake you must know in advance that a lot of icing will drain, so it is good to put the cake on a grill (one in the microwave is good), under the grill put a plate in which to flow the excess icing, then start pouring a tablespoon of icing over the cake.

If necessary, you can reuse the icing on the plate, but there is a risk of having some cake crumbs in it. As I said, let the icing dry a bit, then transfer the cake to a plate and it is ready to be served.

That being said, my marbled guguluf with powdered icing is ready, it's a dense, flavorful and very tasty cake. Not to mention the fact that it is also very attractive (especially before being sliced).


Boil the sugar with 75 ml of water until the sugar is completely dissolved. Beat the egg yolks in a food processor for 3 minutes at maximum speed, pour in the hot sugar syrup while beating and continue for about 5 minutes, until you get a champagne-colored mass. .

Cut the vanilla pod lengthwise and remove the core. Soak the gelatin in cold water. Boil the rum with the pod and vanilla core in a saucepan, remove from the heat, remove the vanilla pod, dissolve the squeezed gelatin in the hot rum and mix until smooth with the egg mixture.

Beat 450 ml of cream, without becoming too hard, and incorporate into the mixture. The speculative biscuits are broken into large pieces. Pour the parfé mixture into a guguluf form, sprinkle with spekulatius biscuits as a base and freeze for at least 4 hours - preferably overnight.

Caramelize the brown sugar with 2 tablespoons of water until golden brown, add the remaining cream and butter and boil while stirring, until the caramel dissolves. Bind the caramel sauce with the thickener according to the instructions on the package and allow to cool.

Remove the frozen parfé from the mold, place in the fridge for about 15 minutes before serving, pour the caramel sauce on top and serve with peanuts sprinkled on top.


Video: Chocolate Mint Sponge Cake CC Eng Sub. JamilaCuisine (July 2022).


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