Una Bruja en la Cocina: “Budín de Batata”

Hola Mis Queridos Brujitos…!

Hace unas semanas vengo con la idea de preparar una Torta de Batata, pues realmente muchos me habían comentado que era muy rica, sin embargo no había tenido la oportunidad de probarla, hasta que me decidí a prepararla, pues conseguí unas deliciosas batatas en el súper.



La batata en si es uno de mis tubérculos favoritos, pues su sabor dulce le hace resaltar en cualquier preparación, e incluso son fanática de comerla sola, bien sea hervida o al vapor. Y la idea de preparar una torta o budín con ella realmente me tenía intrigada. La verdad es que quienes me habían comentado que era rica, se quedaron cortos, pues es realmente DELICIOSA, y tiene una textura muy diferente a la que me imaginaba, pues por ser un tubérculo de textura similar a la papa o a la calabaza esperaba un budín más apelmazado, y realmente es muy esponjoso.





La preparación de este delicioso budín, es una de las cosas que más me gusto, pues es sumamente fácil y no requiere de muchos ingredientes, de verdad que se ganó un lugar entre mis favoritos, y ¿Adivinen qué?, a Mi Mathias ¡Le encanto! Pero acompáñenme y les muestro como la pueden elaborar ustedes mismos.



Ingredientes



  • 400 gr de batata cocida al horno o al vapor
  • 400 gr de harina de trigo
  • 1 Cdta de bicarbonato de sodio
  • 280 gr de azúcar
  • 4 Huevos
  • 1 Taza de aceite de girasol o de maíz
  • 1 Pizca de sal





Preparación




  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 10 Minutos
  • Tiempo de Cocción: 90 Minutos
  • Tiempo Total: 100 Minutos
  • Rendimiento: 8 Porciones


Es importante que la batata sea cocida al horno o al vapor, pues de esta manera no absorbe más liquido del deseado, luego de haber pelado las batatas las trituramos un poco, y en un tazón agregamos los 4 huevos y batimos hasta que al menos doblen su tamaño, esto nos tomara unos 2 minutos si usamos batidor eléctrico.





Luego de batidos los huevos, agregamos el azúcar y continuamos batiendo hasta disolver, seguido agregamos el aceite sin dejar de batir, hasta emulsionar bien, para luego adicionar la batata, mezclamos muy bien hasta que no se vean trozos grandes de batata.




Una vez obtenida la textura deseada de la mezcla, procedemos a agregar los ingredientes secos, para lo cual mezclamos el bicarbonato de sodio, la sal y la harina de trigo y tamizamos sobre nuestra mezcla, procedemos a integrar bien con ayuda del batidor hasta que no veamos grumos de harina, volcamos sobre un molde para budín o en una bandeja de unos 23 cm de diámetro, previamente enharinada.





Llevamos a un horno pre calentado a 180 °C por aproximadamente 90 minutos, o hasta que al introducir un palillo este salga limpio. Ahora solo nos queda dejar enfriar para desmoldar y disfrutar de esta delicia, que estoy seguro que al igual que a mí, los dejara enamorados. Ideal para disfrutar con una buena taza de café o un delicioso vaso de leche con vainilla helada.





Su textura es esponjosa, y su sabor realmente delicioso, gracias al aporte de dulce que le da la batata no es necesario usar una alta cantidad de azúcar, lo cual es un punto a su favor. Pueden agregar si lo desea un toque de canela que le aporta también un extra de sabor. Espero puedan probarla y me cuenten que tal les fue.



Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!


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A Witch in the Kitchen: “Basic Vanilla Cake // Only with 3 Ingredients!”

Hello Dear Witches…!

 

Yesterday was my little cousin’s birthday, she loves 3 milks cake, and also loves my cakes and sweets, well I think all children love sweets, the truth is that for a few months now I was commenting that I wanted to make this delicious cake for her birthday, and could not escape the commitment, she is also very good girl and deserves it.

To make the 3 milks cake, you need a basic vanilla cake, which is very easy to prepare, making this cake as well as delicious very practical, the truth is that a few years ago, I found a cake very elaborate and even difficult, until one day I decided to prepare it and really became one of my many favorites.

In this publication I will share with you how to make a basic sponge cake, which is used both to make a 3 milks cake, and to make cakes stuffed or bathed with syrup, it also serves as a base for making pioneers or gypsy arms, this dough is really quite versatile, as it is made from the soletilla dough, which is also used to make delicious biscuits. But come with me and I’ll show you how easy it is. Enjoy!

 

Ingredients

  • 360 g all-purpose wheat flour
  • 360 g sugar
  • 12 Eggs

Additional

  • Lemon zest
  • Vainilla
  • 1 tsp Sodium Bicarbonate

 

 

Preparation 

  • Difficulty level: Low
  • Preparation Time: 10 Minutes
  • Baking time: 35 Minutes
  • Time Total: 45 Minutes
  • Portions: 18 Portions

 

To begin this preparation, separate the egg whites and yolks from our eggs, and place the egg whites in a bowl, which we will beat with the help of an electric mixer (this makes the job easier and faster), for approximately 5 minutes, until they are at the point of snow.

With the egg whites beaten to the point of snow, without stopping to beat we begin to add the yolks, of one in one, beating constantly, so that the preparation does not lose the air, when we have finished adding the yolks, we begin to add the sugar, little by little until incorporating it completely. In this moment we can add the vanilla and the grated lemon rind, or the flavoring of your preference. Add and beat a little more to integrate.

On the other hand we add the sodium bicarbonate to the wheat flour and mix, we add the dry ingredients with the help of a sieve or strainer, this operation we do in 3 or 4 parts, and integrate them with the help of a palette and with movements envolventes, not to take the air out of the mixture.

With our mixture already ready and all its ingredients well integrated, we only have to pour over a previously floured mould (if you need to unmould this sponge cake, it is advisable to use baking paper in the mould), and take it to a preheated oven at 180 °C for 35 minutes, or until when a toothpick is inserted it comes out clean.

In this opportunity for the quantity of ingredients that you use, occupy a mold of 30 x 50 cm, it is important to comment to them that the ingredients can vary, calculating that, by each egg they must use 30 gr of sugar and 30 gr of flour of wheat. This way they can adjust to the mold of your preference and also to your budget.

Ideal to prepare cakes in layers, filled with a good pastry cream, or a good whipped cream with fresh chopped fruits and chocolate pieces, this sponge cake is really the base for delicious desserts. And you, what would you accompany it with or combine it with?

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

You can also find me in Our Friend’s Discord Chat @Repollo

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You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

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Una Bruja en la Cocina: “Bizcocho Básico de Vainilla // ¡Solo con 3 Ingredientes!”

Holaaa Mis Queridos Brujitos…!

 

Ayer estaba de cumpleaños mi pequeña prima, ella ama el pastel de 3 leches, y también ama mis tortas y dulces, bueno creo que todos los niños aman el dulce, lo cierto es que desde hace ya unos meses me venía comentando que deseaba que le hiciera esta deliciosa torta para el día de su cumpleaños, y no podía escapar del compromiso, además ella es muy buena niña y se lo merece.

Para realizar el pastel de 3 leches, se requiere de un bizcocho básico de vainilla, el cual es muy fácil de preparar, haciendo este pastel además de delicioso muy práctico, la verdad es que hace unos años atrás, me parecía una torta muy elaborada y hasta difícil, hasta que un buen día me decidí a prepararlo y realmente se convirtió en uno de mis tantos favoritos.

En esta publicación les compartiré como elaborar un bizcocho básico, que sirve tanto para hacer el pastel de 3 leches, como para elaborar tortas rellenas o bañadas con almíbar, también sirve como base para hacer piononos o brazos gitanos, realmente esta masa es bastante versátil, ya que su elaboración parte de la masa soletilla, que también nos sirve para hacer deliciosas galletas. Pero acompáñenme y les muestro que fácil es. ¡Disfruten!

 

Ingredientes

 

  • 360 gr de harina de trigo todo uso
  • 360 gr de azúcar
  • 12 Huevos

Adicionales

  • Ralladura de limón
  • Vainilla
  • 1 Cdta de Bicarbonato de sodio

 

Preparación 

  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 10 Minutos
  • Tiempo de Cocción: 35 Minutos
  • Tiempo Total: 45 Minutos
  • Porciones: 18 Porciones

 

Para comenzar esta preparación, separamos las claras y yemas de nuestros huevos, y colocamos en un tazón las claras, que batiremos con ayuda de una batidora eléctrica (esto nos hace el trabajo más fácil y rápido), por espacio de 5 minutos, aproximadamente hasta que estén a punto de nieve.

Con las claras batidas a punto de nieve, sin dejar de batir comenzamos a agregar las yemas, de una en una, batiendo constantemente, para que la preparación no pierda el aire, cuando hayamos terminado de agregar las yemas, comenzamos a agregar el azúcar, de a poco hasta incorporarla por completo. En este momento podemos agregar la vainilla y la ralladura de limón, o el saborizante de su preferencia. Agregamos y batimos un poco más para integrar.

Por otro lado agregamos el bicarbonato de sodio a la harina de trigo y mezclamos, vamos agregando los ingredientes secos con ayuda de un tamiz o colador, esta operación la hacemos en 3 o 4 partes, e integramos los mismos con ayuda de una paleta y con movimientos envolventes, para no sacar el aire de la mezcla.

Con nuestra mezcla ya lista y todos sus ingredientes bien integrados, solo nos queda volcar sobre un molde previamente enharinado, (si requieres desmoldar este bizcocho, es recomendable usar papel de horno en el molde), y llevarlo a un horno pre calentado a 180 °C por espacio de 35 minutos, o hasta que al introducir un palillo este salga limpio.

En esta oportunidad para la cantidad de ingredientes que utilice, ocupe un molde de 30 x 50 cm, es importante comentarles que pueden variar los ingredientes, calculando que,  por cada huevo deben utilizar 30 gr de azúcar y 30 gr de harina de trigo. De esta manera pueden ajustarse al molde de su preferencia y también a su presupuesto.

Ideal para preparar pasteles en capas, relleno con una buena crema pastelera, o un buen chantillí con frutas frescas picadas y trozos de chocolate, realmente este bizcocho es base para deliciosos postres. Y tú, ¿Con qué lo acompañarías o combinarías?

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

 

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

 

Si te gusta este contenido, ven y apoya a @Cervantes como Witness en 

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También podrás encontrarme en el Chat de Discord de Nuestro Amigo @Repollo

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A Witch in the Kitchen: “Papelon or Panela Cake // Where I Come From They Tell You CORTADOS”

Hello Dear Witches…!

 

Venezuelan gastronomy, consists mostly of simple preparations and delicious flavors, sample of it is this delicious cake that I set out to prepare today, is ideal to accompany a rich cup of coffee, or a good glass of cold milk, its sweetness and spicy flavor, gives much character and presence to it, so it does not need stronger companions.

I had really wanted to eat this cake for weeks, however I didn’t get the main ingredient, the papelón, panela or piloncillo, as it is also known elsewhere, it is this ingredient that gives it its characteristic flavor and color. And let me tell you that I managed to fulfill my desire to eat a piece of this delicacy accompanied by a good piece of llanero cheese jajaja.

Few ingredients and an extremely easy preparation make this one of my favorite recipes, but come with me and I’ll show you how to make this delicious cake. Enjoy!

 

Ingredients

  • 800 g all-purpose wheat flour
  • 1 Panela of papelon approx 450 gr
  • 1 Tbsp sodium bicarbonate
  • 2 Eggs
  • 1 tsp of aniseed seeds
  • 1 tsp powdered cinnamon
  • 1 tsp. of cloves

600 ml water

 

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 15 Minutes
  • Baking time: 35 Minutes
  • Time Total: 50 Minutes
  • Yield: 24 Portions.

 

To begin, in a pot place the panela paper, which we have previously split into smaller pieces, add the aniseed, cinnamon and cloves, accompanied by 600 ml of water and bring to medium heat until the panela has melted, this will take about 10 minutes. With the melted paper, strain this liquid and let it cool.

Having cold the mixture of paper and spices, we proceed to add whole eggs and beat with the help of a balloon until well integrated, on the other hand, add the sodium bicarbonate to wheat flour and mix, then go adding to the mixture of paper spices and eggs with the help of a sieve, preferably add these dry ingredients in 2 or 3 batches, integrating well between one and the other to avoid lumps.

Once a homogeneous mixture is obtained, proceed to pour into a square mould, previously floured, and place in a preheated oven at 180 °C for about 35 minutes or until it comes out clean when a toothpick is inserted. With the cake still warm, unmold and proceed to cut.

After cutting we let cool and taste this delicious cake, with a good cup of coffee. I like to make it in square or rectangular molds, so that when they are cut like the ones I used to buy in the wineries when it was small, however they can make it in the mold of their preference, there are also those who after cutting them and even warm pass them through granulated sugar and take it to the oven for about 5 minutes, gives them a flavor and a delicious texture.

Personally I like to accompany it with a piece of llanero cheese, my father loves cola soda, my mother with coffee, my brothers eat it alone, and you’ve tried a cut, with what do you like to accompany it?

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

 

You can also find me in Our Friend’s Discord Chat @Repollo 

https://discordapp.com/invite/6r8ehUt

 

 

You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

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Una Bruja en la Cocina: “Torta de Papelon o Panela // De Donde Vengo le Dicen CORTADOS”

Holaaa Mis Queridos Brujitos…!

 

La gastronomía de venezolana, consta en su mayoría de preparaciones sencillas y deliciosos sabores, muestra de ello es esta deliciosa torta que me dispuse a preparar el día de hoy, es ideal para acompañar una rica taza de café, o un buen vaso de leche fría, su dulzor y sabor especiado, le da mucho carácter y presencia a la misma, por lo cual no necesita de acompañantes más fuertes.

Realmente tenia semanas con antojo de comer esta torta, sin embargo no conseguía el ingrediente principal, el papelón, panela o piloncillo, como también se le conoce en otros lados, es este ingrediente quien le otorga su característico sabor y color a la misma. Y déjenme decirle que logre cumplir mi deseo de comer un trozo de esta delicia acompañado de un buen pedazo de queso llanero jajaja

Pocos ingredientes y una preparación sumamente fácil, hacen de esta una de mis recetas favoritas, pero acompáñenme y les muestro como elaborar esta deliciosa torta. ¡Disfruten!

 

Ingredientes

  • 800 gr de harina de trigo todo uso
  • 1 Panela de papelón aprox 450 gr
  • 1 Cda de bicarbonato de sodio
  • 2 Huevos
  • 1 Cdta de semillas de anís
  • 1 Cdta de canela en polvo
  • 1 Cdta de clavos de olor
  • 600 ml de agua

 

Preparación

  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 15 Minutos
  • Tiempo de Cocción: 35 Minutos
  • Tiempo Total: 50 Minutos
  • Rendimiento: 24 Porciones.

 

Para comenzar, en una olla colocamos la panela de papelón, que previamente hemos partido en trozos más pequeños, agregamos el anís, la canela y el clavo de olor, acompañado de los 600 ml de agua y llevamos al fuego medio hasta que la panela se haya derretido, esto tomara unos 10 minutos. Con el papelón ya derretido, colamos este líquido y dejamos enfriar.

Teniendo fría la mezcla del papelón y las especias, procedemos a agregarle los huevos enteros y batimos con ayuda de un globo batidos hasta integrar bien, por otro lado, agregamos el bicarbonato de sodio a la harina de trigo y mezclamos, para luego ir agregando a la mezcla de papelón especias y huevos con ayuda de un tamiz, preferiblemente agregamos estos ingredientes secos en 2 o 3 tandas, integrando bien entre una y otra para que no queden grumos.

Una vez obtenida una mezcla homogénea, procedemos a volcar en un molde cuadrado, previamente enharinado, y llevamos al horno pre calentado a 180 °C por unos 35 minutos o hasta que al introducir un palillo este salga limpio. Con la torta aun tibia, desmoldamos y procedemos a cortar.

Después de cortar dejamos enfriar y a degustar esta deliciosa torta, con una buena taza de café. Me gusta elaborarla en moldes cuadrados o rectangulares, para que al cortar queden como los que solía comprar en las bodegas cuando era pequeña, sin embargo pueden elaborarla en el molde de su preferencia, también hay quienes luego de cortarlos y aun tibios los pasan por azúcar granulada y lo llevan al horno por unos 5 minutos, les da un sabor y una textura deliciosa.

Personalmente me gusta acompañarla con un trozo de queso llanero, a mi papá le encanta con refresco de cola, a mi madre con café, mis hermanos se lo comen solo, y tú ¿Has probado un cortado?, ¿Con qué te gusta acompañarlo?

 

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

 

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

Si te gusta este contenido, ven y apoya a @Cervantes como Witness en 

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También podrás encontrarme en el Chat de Discord de Nuestro Amigo @Repollo 

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A Witch in the Kitchen: “Beet Cake, Beet Cake? Yes, and it’s DELICIOUS!”

Hello Dear Witches…!

 

Nearly a week of vacation he gave us the HF20, and in that time, besides taking advantage of it to take a rest, because a killer tooth tried to kill me, and since he couldn’t, I decided to celebrate with a DELICIOUS Beetroot Cake, and it’s delicious, says someone who doesn’t like beetroot very much, it has a very intense flavor, and I was never very fond of it, until the day I tasted this cake.

In addition to being a way to offer vegetables to Mi Mathias, because this like the carrot cake, simply loves it, at first sight looks like a simple chocolate cake, and although it has some cocoa, no doubt the protagonist is this unique vegetable with its spectacular color, is a very simple preparation and few ingredients (as I like), which I assure you will completely change your opinion about this tuber.

Many of those who tasted this cake, did so before telling them what it was, and 8 people only 2 got it right, and is that with the help of cocoa, the taste of beet is camouflaged very well, making this cake, ideal for adding to the diet of the youngest, making this dessert a fairly nutritious snack. But come with me and I show you how easy and fast it is to prepare this delicious recipe, Enjoy! 

Ingredients

  • 2 1/4 cups wheat flour
  • 3/4 cup sugar-free cocoa
  • 1 Cup of sugar
  • 1 Tbsp baking powder
  • 3 Eggs
  • 200 ml corn or sunflower oil
  • 1 tsp vinegar

 

 

Preparation 

 

  • Difficulty level: Low
  • Preparation Time: 10 Minutes
  • Baking time: 40 Minutes
  • Time of Total: 50 Minutes
  • Yield:  12 Portions

 

We begin by adding in a blender, the diced beet, followed by the eggs and the oil, blended for about 5 minutes at high speed.

In a bowl we sift the wheat flour, together with the cocoa and the baking powder, add the sugar and integrate well.

We continue pouring the mixture that we have liquefied, on the dry ingredients, previously mixed, we integrate very well with the help of a palette, avoiding to beat of but, we place this preparation in a mold previously floured and we take to an oven preheated to 180 °C for 40 minutes or until when introducing a stick this one comes out clean, and Voilá! so easy and fast we have ready our delicious Cake of Beet.

Really when I prepared it for the first time, I was a little skeptical, thinking about what strange flavor I was going to stay, but really the surprise was very pleasant, because this delicious cake, gives us, a flavor and a texture really unique, those who tried it were in love, My Mathias, I am asking for more and I am super happy because I managed to find a way for my son to eat beetroot hahaha.

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013,

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, please leave them in the comment box, and remember, You can also do magic in the kitchen!

You can also find me in the Discord Chat of Our Friend @Repollo

https://discordapp.com/invite/6r8ehUt

You want to find the best culinary content on the net, but don’t go hungry, you must go to  @Steemkitchen 

https://discord.gg/DuUgyKx

 

A Witch in the Kitchen: “Basic Chocolate Cake, A DELICIOUS Classic “

Hello Dear Witches…!

 

Yesterday my sister-in-law, the procuress aunt of My Mathias, was on her birthday and I couldn’t let her day go by without preparing a delicious cake for her, after all she is the woman who makes my best friend happy and the third most important man in my life, my brother, as I always lacked some ingredients to make a basic cake or a rich carrot cake that is his favorite, but as you can imagine, this didn’t stop me.

She is a good chocolate lover like me, so I set out to prepare a classic sponge cake, adding a touch of cocoa and turning it into a chocolate sponge cake, which served as a base for me to make a very delicious wet cake, and I think I achieved the goal, to surprise her with a rich cake that was to her liking and everyone’s liking. This is one of my favorite cakes, because with few ingredients you can make miracles, this list is very fast and also very economical.

Being a basic sponge cake, it serves as a base for delicious stuffed or wet and cold cakes, which you can turn into a classic vanilla cake just by replacing cocoa with wheat flour, but come with me and I’ll show you how easy it is to prepare this delicious dessert Enjoy!

 

Ingredients

  •  6 Eggs
  • 150 g all-purpose wheat flour
  • 120 g sugar
  • 30 g sugar-free cocoa
  • 1 tsp vanilla
  • 1 tsp sodium bicarbonate

 

 

 

Preparation 

  • Difficulty Level: Medium
  • Preparation time: 10 Minutes
  • Baking time: 30 Minutes
  • Total time: 40 Minutes
  • Yield: 16 Portions

 

We begin separating yolks of egg whites, and in a big bowl we beat until taking to point of snow our whites, once to the wished point, we are going to go adding the yolks, one to one without stopping beating.

Already having the beaten eggs we begin to add the sugar, that we will be adding little by little, if never to stop beating, the secret of this sponge cake is in the air that is integrated to the mixture. Once the sugar is integrated, we add the vanilla and we begin to add the dry ingredients, sifting them at the moment of integrating, cocoa, wheat flour and bicarbonate, and with the help of a palette we are integrating with enveloping movements so as not to take the air out of the mixture.

With the dry ingredients already well integrated, we just have to pour the preparation in a mold, in my case use the mold to serve the cake, so add butter to the mold and enharine, if you want to demould this cake the most advisable is to place waxed paper at the bottom and sides, then dumped into a preheated oven at 180 ° C for 30 minutes or until a toothpick is inserted and comes out clean.

In this opportunity I used this sponge cake as a base for a wet cake, type three milks, for which I mixed two evaporated milk and condensed milk, and with the help of a wooden stick I made huequitos for all the surface, this with the sponge cake still hot, and I overturned the mixture of milk until bathing it all, so that it was humidified completely, let it cool and already cold the crown with a ganache of chocolate, to make it even more greedy.

The result, a very wet cake, and extremely delicious, in addition to my mother, my father, siblings, My Mathias and the birthday asking for more cake hahahaha, was really a success.

This simple cake besides being practical and quick to make, is our best ally in more elaborate cakes, we can accompany it with a good whipped cream and pieces of strawberry, moistening just the cake with a simple syrup with notes of liquor, and leave them in front of your guests with the feeling of being in a luxury pastry shop. This mixture changes makes it ideal for a delicious gypsy arm, the versatility of this recipe is undoubtedly very broad, remaining to the imagination of each cook, because it adapts to virtually everything, and you, with what would you combine this delicious cake?

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

 

 

You can also find me in the Discord Chat of Our Friend Repollo

https://discordapp.com/invite/6r8ehUt

 

A Witch in the Kitchen: “Inventing in the Kitchen A Red Velvet Cake Without Egg”

Hello Dear Witches…!

 

 The cake Red Velvet  , a cake of chocolate or cocoa, whose main characteristic is its typical and striking red color, and sometimes a red-brown (as I’m left to myself) and also filled with a delicious cream made from cream cheese, well that is the classic, and is not the one that today I will show you jajare jajare. And I don’t have eggs or butter and much less cream cheese to fill it, sad no!, but where others see a block to do something I want, I always look for a little window and the way to carry it out, and this time is no exception.

Although this is not the classic recipe, it is an adaptation that I made, because the desire to eat it seized me hahaha, is that today is Friday of cake at home, and the public acclaims it, then I said to myself hands to work, not to leave my father and My Mathias with the desire, with that we are practicing with him so that he goes extinguishing the candles, already is near his birthday. Enjoy!

Ingredients

  • 3 cups all-purpose wheat flour
  • 2 cups of sugar
  • 6 tablespoons sugar-free cocoa
  • 10 tablespoons corn oil
  • 2 teaspoons of sodium bicarbonate
  • 2 tsp vinegar
  • 2 tsp vanilla
  • 2 cups of whole milk
  • 1/2 teaspoon of vegetable dye in gel

 

Preparation 

  • Difficulty level: Low
  • Preparation Time: 5 Minutes
  • Baking time: 40 Minutes
  • Total Time: 45 Minutes
  • Yield: 16 Portions

 

This cake has already been shown to you, and as I always tell you it is very easy, and as you can see, it adapts easily. To begin, in a bowl, we sift the wheat flour with the cocoa powder and the baking soda. I like to sift dry ingredients about three times, which brings more air into the mixture.

Add the sugar and mix to integrate very well, and with the help of a measuring cup, open 3 holes, and one place the vinegar in another oil and in the last vanilla.

We continue adding the milk and the coloring, we mix with the help of a beating balloon to integrate very well without beating too much. Pour the mixture into a previously floured mould and take it to a preheated oven at 180 °C for 40 minutes or until it comes out clean when a toothpick is inserted. Let it cool.

3 tablespoons of cream cheese, 3 tablespoons of sugar and the juice and rind of half a lemon, will be my companion in this adventure to try to emulate the frosting of a cake red velvet, we beat everything very well until we are a little liquid cream, with which we will bathe the cake to give a contrast of flavors, let me tell you that it did not fall bad at all, cut, serve and Voilá!, to enjoy this Delicious Emulation of Red Velvet hahahaha.

The reviews were good hahaha, it’s really rich. Observations for me, first, to add more coloring, so that the red is brighter, and second but not less important, to make more quantity, because miraculously they let me try hahaha.

The classic red velvet cake has black coffee, so if you want you can replace a cup of milk with a cup of coffee, whether you want to make it with vegetable milk, or even with water, the results are just as delicious. I have always found two flaws in this cake, one, which ends very quickly, as I said before, and another, that My Mathias literally becomes a cyclone, is activated a thousand percent, and then there is no way to calm it down hahaha.

 

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I would appreciate leaving it in the comment box, and remember, you can also do magic in the kitchen!

 

You can also find me in the Discord Chat of Our Friend Repollo

https://discordapp.com/invite/6r8ehUt

A Witch in the Kitchen: “Auyama’s Cake //They’re gonna love it!!!”

Hello Dear Witches…!

 

My kitchen missed me, steemmonsters has me trapped hahahaha, but I left the game for a while to prepare this Delicious Auyama Cake, which besides being rich is very easy to prepare. I tell you that Mi Mathias drank so much auyama cream that now the only way for me to consume this wonderful vegetable is this way, and that is that it brings so many vitamins and nutrients to the diet, and what better way than to give it to him like this, he enjoys his piece of cake as much or more than a piece of chocolate.

Although I must confess that I’m not very fond of auyama either, I remember that when I first tried this cake, which my grandmother prepared, I fell in love with her and simply asked for more, it was something totally different from how I had consumed this vegetable before, between the deliciousness of the recipe and the love that my grandmother instilled in each recipe, it was a magical combination that gave another level to this dessert.

I wanted for days to prepare this delicious cake and share it with you, so that just like me you would fall in love with how easy and delicious it is, few ingredients and an extremely simple preparation, make this cake one of my favorite, but come with me and I show you how you can make it too, ¡Enjoy.

 

Ingredients

  • 750 gr of cooked auyama
  • 2 3/4 cup wheat flour
  • 1 3/4 cups sugar
  • 4 Eggs
  • 1 tsp baking powder
  • 4 tablespoons of vanilla
  • 1 tsp powdered cinnamon
  • 400 ml whole milk
  • 1/2 Cup of butter

 

Preparation 

 

  • Difficulty level: Low
  • Preparation time: 10 Minutes
  • Cooking time: 45 Minutes
  • Total Time: 55 Minutes
  • Yield: 20 Portions

 

To begin our preparation, sift the wheat flour with the baking powder, add half of the sugar and cinnamon, mix to integrate and reserve.

In a blender add the auyama pulp, vanilla and whole eggs. If you see that it is a lot, you can separate it in two.

Continue adding the whole milk and butter, process for about 5 minutes and pour into the dry ingredients that we have mixed and reserved. Integrate with the help of a beating balloon or you can serve a palette, the important thing is that there are no lumps in the preparation.

Place the mixture in previously floured moulds, or if you prefer you can use a mould with caramel on the bottom, and cook in a bain-marie in a preheated oven at 180 °C for 45 minutes or until a toothpick is ins Jerted and comes out clean.

We let it cool down to demould and  Voilá! to enjoy, I particularly like to put the mixture in molds with caramel, because it gives it an extra touch of flavor, however in this opportunity I did not prepare it that way so that Mi Mathias would eat it without any problem, but at the moment of serving I added a touch of caramel syrup, the combination of flavors is delicious.

This was my grandmother’s favorite cake and it’s my aunt’s favorite, plus I found out it was @the01crow’s favorite cake out there, I hope to be able to invite you a good portion of this delicious cake at some point. It really is a Delight that I hope you can try.

Images of my property, taken with the lens of my Ipad 2, and edited in PowerPoint 2013

 

Thank you for taking the time to read this publication, if you have any questions, criticisms or suggestions, I’d appreciate it if you’d leave it in the comment box, and remember, you can also do magic in the kitchen!

 

You can also find me in the Discord Chat of Our Friend Repollo

https://discordapp.com/invite/6r8ehUt

Una Bruja en La Cocina: Torta de Auyama // ¡¡¡Les va a Encantar!!!

Holaaa Mis Queridos Brujitos…!

 

Mi cocina me extrañaba, steemmonsters me tiene atrapada jajaja, pero deje el juego por un rato para preparar esta Deliciosa Torta de Auyama, que además de ser rica es muy fácil de preparar. Les cuento que Mi Mathias tomo tanta crema de auyama que ahora la única manera de que consuma este maravilloso vegetal es de esta manera, y es que le aporta tantas vitaminas y nutrientes a la alimentación, y que mejor manera que dársela así, se disfruta su porción de torta tanto o más que una de chocolate.

Aunque debo confesar que yo tampoco soy muy amante de la auyama, recuerdo que cuando probé por primera vez esta torta, que preparo mi abuela, me enamore de ella y simplemente pedía más, era algo totalmente diferente a como había consumido esta verdura anteriormente, entre lo deliciosa de la receta y el amor que le infundía mi abuela a cada receta, era una combinación mágica que le daba otro nivel a este postre.

Tenía días con ganas de preparar esta rica torta y compartirla con ustedes, para que al igual que yo quedaran enamorados de lo fácil y lo deliciosa que es, pocos ingredientes y una elaboración sumamente sencilla, hacen de esta torta una de mis predilectas, pero acompáñenme y les muestro como pueden hacerla ustedes también, ¡Disfruten.

 

Ingredientes

  • 750 gr de auyama cocida
  •  2 3/4 Taza de Harina de trigo
  •  1 3/4 Tazas de azúcar
  • 4 Huevos
  • 1 Cdta de polvo de hornear
  • 4 Cdas de vainilla
  • 1 Cdta de canela en polvo
  • 400 ml de leche entera
  • 1/2 Taza de mantequilla

 

Preparación

 

  • Nivel de Dificultad: Bajo
  • Tiempo de Preparación: 10  Minutos
  • Tiempo de Cocción: 45 Minutos
  • Tiempo Total: 55 Minutos
  • Rendimiento: 20 Porciones

Para comenzar nuestra preparación, tamizamos la harina de trigo con el polvo de hornear, agregamos la mitad del azúcar y la canela, mezclamos para integrar y reservamos.

En una licuadora agregamos la pulpa de la auyama, la vainilla y los huevos enteros. Si ven que es mucha cantidad la pueden separar en dos.

Continuamos agregando la leche entera y la mantequilla, procesamos por unos 5 minutos y volcamos en los ingredientes secos que hemos mezclado y tenemos reservados. Integramos con ayuda de un globo batidor o bien puede servir una paleta, lo importante es que no queden grumos en la preparación.

Colocamos la mezcla en moldes previamente enharinado, o si lo prefieren pueden usar un molde con caramelo en el fondo, y cocinamos a baño de maría en un horno pre calentado a 180 °C por 45 minutos o hasta que al introducir un palillo este salga limpio.

Dejamos enfriar para desmoldar y ¡Voilá! a disfrutar, particularmente me gusta colocar la mezcla en moldes con caramelo, pues le da un toque extra de sabor, sin embargo en esta oportunidad no lo prepare de esa manera para que Mi Mathias la comiera sin ningún problema, ¡Pero!, al momento de servir le agregue un toque se sirope de caramelo, la combinación de sabores es deliciosa.

Esta era la torta favorita de mi abuela y es la favorita de mi tía, además de que por ahí me entere que era la torta favorita de @the01crow, espero poder invitarte una buena porción de esta deliciosa torta en algún momento. Realmente es una Delicia que espero puedan probar.

Imágenes de mi propiedad, tomadas con el lente de mi Ipad 2, y editadas en PowerPoint 2013

Gracias por dedicar parte de su tiempo para leer esta publicación, si tienen alguna duda, crítica o sugerencia, les agradecería dejármela en la caja de comentarios, y recuerda, ¡Tú también puedes hacer magia en la cocina!

 

 

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También podrás encontrarme en el Chat de Discord de Nuestro Amigo Repollo 

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