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Liver cake :)

Liver cake :)

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The liver is washed and soaked in milk for about 30 minutes. During this time, clean the vegetables and cut them into cubes. The mushrooms are washed and cut as well.

Drain the liver and put it in the food processor, grind it well and mix it with the vegetables and mushrooms. Add the chopped garlic cloves. Add flour and spices and mix well.

Grease a yena bowl with oil. Put this composition in the bowl and put it in the oven until it cooks well. It is tested with a toothpick.

It can be served hot but also cold as an appetizer, it is very good :)

Elena Lasconi's Bucovina cake recipe

Well-known Pro TV journalist Elena Lasconi, born in Hațeg, Hunedoara,… we don't say how many years ago, find out for yourself if you are curious , shares with us on her blog a variant of cozonac from "A Bukovinian of all skill who shared with me the secrets of the perfect recipe". So, the Bucovina cake goes "live"!

Ingredients for Elena Lasconi's cake (for 3 large cakes, 30 cm tray)

  • For the hull: 2 kg flour, 1 l buttermilk, 500 gr sugar, 350 gr butter 80% fat, 100 gr fresh yeast (or 30 gr dry yeast), 150 gr raisins soaked in rum, 10 egg yolks, 10 sachets of vanilla sugar (or 20 ml vanilla essence), grated peel of 4 lemons, 20 gr salt
  • For the filling: 800 gr ground walnuts, 14 egg whites, 400 gr sugar, 500 gr shit, 20 ml rum essence, 100 gr cocoa
  • For anointed: 4 egg yolks, 1 tablespoon honey, 30 ml olive oil

How to prepare Elena Lasconi's cake

  1. "Remove all ingredients from the refrigerator / pantry. When they reach room temperature we get to work. We turn on the oven and set its temperature at 190 degrees Celsius (if it is electric) or 210 degrees Celsius (if it is an ordinary gas stove oven). IMPORTANT: it must be warm throughout the steps / steps in the room. We don't have to open the window! ”
  2. "Melt the butter and set it aside. Sift the flour twice. Separate the egg whites from the yolks. Sprinkle the salt over the yolks. We heat the milk (so that we can keep our finger in it without roasting). In a small bowl, rub the fresh yeast with 50 g of sugar (out of the 500 gr) until it liquefies. We add ¾ of lukewarm milk over the liquefied yeast ”
  3. "We make a hole in the middle of the flour in which we add the milk mixed with yeast. Powder with a little flour (1 tablespoon) on the edge. Cover the bowl with a clean towel and let the mayo grow for at least 30 minutes. ”
  4. "We rub the yolks foam with the sugar. Then add the grated lemon peel, vanilla, raisins soaked in rum and the remaining warm milk (250 ml). Stir until it becomes a homogeneous paste "
  5. "We add the composition from step 4 in the raised mayo. We start to knead the dough (minimum 15 minutes) adding little by little the melted butter. We cover the bowl again with a towel and let it grow (until it doubles in volume) "
  6. "Line the trays with parchment paper or oil and flour. The egg whites are whipped. Add the sugar and continue beating / mixing for at least 15 minutes. Then add the walnuts, rum essence and cocoa. We divide the composition into six "
  7. "Knead the dough raised for another 5 minutes and divide it into six. Important: even if the dough is sticky, do not add flour but rather a little oil. Spread each piece of dough with a rolling pin or by hand (approx. 2 cm thick). This time I stretched out my oiled hand. Over the sheet thus spread we spread a part of the walnut from step 6 and shit cut into cubes (about 1 cm square). We run it and set it aside. We continue with the other five. Then, we weave two rolls and put them in the tray "
  8. "After we put them all in the trays, we let them grow for another 10 minutes. All this time we mix with a brush the ingredients for spreading (yolks, honey and oil). Then grease the cozonacs and bake them for 60 minutes

The secrets of the fluffiest cakes

Anyone who has managed to make a homemade bread has every reason to dare to look for a recipe for cake. We just need to know a few secrets, to have good quality ingredients and roomy, good quality trays to get an excellent homemade cake. For a cake recipe "like at home" at home we need yeast, sugar, flour, eggs, milk, butter or oil, lemon, walnut, poppy or raisins, cocoa, shit or any other type of filling we want. Cozonac can also be prepared with mineral water, for those who have problems with milk digestion. Once the ingredients are purchased, we roll up our sleeves and get to work. But before that it is good to discover the secrets of the fluffiest cakes:

  • All ingredients for cakes must be at room temperature
  • The room where we prepare them must be a temperature above 23 ° C and not current. This will help the cake to grow nicely
  • The yeast is raised with half a teaspoon of sugar and warm (not hot) milk is added over it.
  • The flour, eggs and yeast must be of good quality
  • The sugar melts in the milk to make it easier to incorporate
  • Don't forget to put a pinch of salt. It enhances the taste of sweet
  • Knead the cake until the crust comes off the hands (if kneading manually). Whoever uses a food processor to prepare the dough will respect the kneading time indicated in the recipe
  • After kneading, the cozonacs are left to rise in the dough tray. After spreading a sheet of dough, put the filling and place them in the shape of a cake and leave them to "rest" and rise for another half hour.
  • Place the cozonacs in the preheated oven at 180 ° C. The temperature drops only after they rise in the oven and brown
  • Do not open the oven door when the cakes are baking.

Keto cake with almond flour and chocolate & # 8211 sugar-free, good recipe for diabetics

This type of cake is Polish-inspired, more precisely it has its origins in the cake called babka, a traditional Jewish dessert from Eastern Europe, filled with chocolate and flavored with a lot of cinnamon. The stuffed sheet of this dessert is normally cut lengthwise so that the filling is exposed.

Because the holidays are coming, we offer you a reinvented recipe for keto cake with almond flour from, which is more silhouette-friendly, delicious, easy to prepare and can last up to two weeks - if you can control it crave and eat only one slice a day!

The simplest and fastest cake recipe

Are you still thinking about whether to prepare or buy a holiday cake? Don't give up the idea of ​​perfuming your home with the alluring aromas of this Romanian delight! At least not before discovering a recipe that turns the cake into a child's play, even in the hands of the most inexperienced cook!

Discover the quick recipe that guarantees you the taste of the cake like at home, without wasting hours with their kneading and fermentation!


  • 1 kg of flour
  • 100 g butter
  • 400 ml of milk
  • 3 eggs
  • 300 g sugar
  • 40 g of yeast
  • 50 g raisins
  • ½ vial free rom
  • ½ teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel

For the filling:

  • 2-3 tablespoons of cocoa
  • 100 g chopped walnuts
  • ½ vial free rom
  • 3-4 tablespoons sugar
  • 10 tablespoons milk

Method of preparation:

Start preparing the dough. Forget about mayonnaise and other painstaking processes that rob you of precious time in preparing the cake.

Get a fluffy dough, raised and tasty as follows: sift the flour together with the salt in a larger bowl. Dissolve the yeast in a little warm milk and pour it into a hole made in flour. Add eggs, melted butter, flavors, raisins and sugar and knead lightly until all ingredients are mixed. Then add the milk, gradually, and knead everything until the dough comes off your hands or becomes elastic. Cover the bowl with a towel and place it in a warm, raised place for 30-40 minutes.

While the dough is leavening, prepare the filling, mixing all the ingredients well. Beat an egg in a small bowl to use to grease the cakes in the pan.

When the dough has doubled in volume, separate it in two. Spread each piece on the work table, with a twister or by hand, pour half of the filling and roll it. Put it in a form previously greased with butter. Do the same with the other piece of dough. Grease the surface of the cakes with beaten egg and put them both in the oven for 40-45 minutes, on the right heat. The cozonacs are ready when they start to perfume the house and form a reddish crust.

3 cake recipes with surprising ingredients

White chocolate cake

Ingredients for 2 cakes:
• 800 g of flour
• 3 egg yolks
• 500 ml of warm milk
• 25 g of yeast
• 120 g of powdered sugar
• 1 tablespoon caster sugar
• grated peel of a lemon
• a pinch of salt
• vanilla sugar
For the filling:
• 400 g of crushed white chocolate
• 250 g of nuts and almonds
• grated peel from an orange

Method of preparation:
All the ingredients for the dough will be mixed in a large bowl and knead the obtained crust well. Cover the bowl with a towel and leave to rise for half an hour in a warm place.
Meanwhile, in another bowl, mix the chopped white chocolate, the shredded niches and almonds, as well as the grated orange peel.
After the dough rises, divide it into two balls, then spread them both on the work table covered with plenty of flour. Each roll of dough is given a rectangular shape. Divide the filling composition so that it reaches both sheets of dough, then distribute evenly over their surface. Roll out the dough and you will get two rolls that are placed in a cake pan covered with baking paper.
Leave the cozonacs to rise for another half hour in the trays, then put them in the preheated oven at 180 degrees Celsius. The required baking time is 45 minutes.
After removing from the oven, the cozonacs should be allowed to cool slightly, then they can be cut and served.

Cozonac with walnuts and cinnamon icing

Ingredients for 1 cake:
• 550 g of flour
• 25 g of fresh yeast
• 100 g soft butter
• 350 ml of warm milk
• 80 g powdered sugar
• 2 egg yolks
• a pinch of salt
• peel of a lemon / orange
• a little vanilla essence
• flour for the work table
• 1 egg yolk to grease
Ingredients for the filling:
• 350 g of walnuts
For the glaze:
• 1 cup brown sugar
• ½ teaspoon of vanilla essence
• 2 teaspoons of cinnamon
• 1 cup melted butter

Method of preparation:
Dissolve the yeast in the warm milk, then add the sugar and half the amount of flour. Then, while kneading, add the egg yolks, butter, vanilla, lemon peel, a pinch of salt and, finally, the rest of the flour.
Leave the dough to rise for half an hour in a warm place.
After it grows, the dough is spread on the work table covered with flour in the rain. It is given a rectangular shape, after which the nuts are evenly spread. Roll out the dough and place the cake obtained in a form covered with baking paper. Leave it to rise for a quarter of an hour, then grease it with a beaten egg yolk and put it in the preheated oven at 170 degrees Celsius. After 40 minutes, the cake can be removed and left to cool.
Meanwhile, prepare the cinnamon glaze. Put the melted butter in a saucepan, in which you will incorporate the brown sugar. After the sugar melts, add the vanilla essence and cinnamon, then turn off the heat and pour the icing over the cake which is still warm enough.

Cognac cake

Ingredients for 1 cake:
• 550 g of flour
• 25 g of fresh yeast
• 120 ml of warm milk
• 150 g butter
• 5 eggs
• 100 g of sugar
• 30 ml of rum essence
• a pinch of salt
• grated peel of a lemon and an orange
Ingredients for the filling:
• 400 g walnuts
• 50 g cocoa
• 200 g powdered sugar
• 3 eggs
• 70 ml of high quality brandy

Ingredients for syrup:
• 200 g of sugar
• 200 ml of water
• 200 ml of brandy
• 1 vial of vanilla essence

Method of preparation:
In a small bowl, mix the yeast in 30 g of flour and 60 ml of warm milk. Leave the yeast to act for about 15 minutes.
Meanwhile, let the butter soak. In a large bowl, mix 2 whole eggs, 3 egg yolks, 100 g of sugar, a pinch of salt, orange peel and lemon, rum essence and use the homogenizer. Then take the mixer and use it to incorporate the yeast previously dissolved in the milk. Gradually, fill with the remaining flour and milk. Then knead the dough with your hands.
Put the obtained coca in a bowl greased with oil, cover with a towel and refrigerate for 2 hours.
During this time, prepare the filling, mixing the ground walnuts (optionally, they can be fried) with sugar, cocoa, eggs, brandy and a pinch of salt.
The syrup is prepared by heating the water in which the sugar will dissolve. Then turn off the heat and leave to cool, then add the brandy and vanilla essence.
After 2 hours, remove the dough from the refrigerator, divide it into two equal balls, which will be wrapped in plastic wrap and leave for another 3 hours in the refrigerator. Then spread the two balls of dough, in rectangular shapes, grease with walnut filling and then roll into a roll. Then, when placed in the tray, the two rolls intertwine.
Put the cake pan in the preheated oven at 160 degrees and bake for about an hour. After browning, remove the cozonac, leave it to cool and syrup it with the previously prepared syrup.

The liver is cleaned, washed and boiled in milk, without salt, for about 15 minutes.

Allow to cool slightly and put in the food processor, along with a few tablespoons of the milk in which they boiled.

Add the chopped butter, salt and one or 2 spices (nutmeg, ginger). Mix very finely, adding, if necessary for fluidization, milk in which they boiled the livers.

It is also tasted during the mixing of salt and spices.

Taking into account that the pate hardens in the fridge, when the desired consistency has been reached, it is turned into a form and put in the fridge.

Try this video recipe too

Pork liver pate

Here is a new recipe for our Contest sent by Ionela2682: Pork made from pork liver. Participate with your soul recipes HERE! You can win a bread machine or a juicer.


1 kg pork liver
2 onions
100 g butter
100 ml of red wine
salt, pepper, thyme
3-4 cloves of garlic
2-3 lg fat cream

Method of preparation

& # 8211 put the onion in a little oil

& # 8211 add the liver and wine, keep until the liver is slightly browned

& # 8211 add the butter and chopped garlic, salt and pepper, add the thyme, keep on the fire for a few more minutes, stirring constantly, turn off the heat and let it cool a little

After the liver has cooled a little, put it in a blender, mix it until you get a fine paste, add the cream and mix a little more until the pate is homogeneous.

- pour into a bowl and leave to cool until it reaches a strong consistency.

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Woven cake, cake recipe that breaks into strips, easy to make!

The woven cake can be prepared for any holiday. You will enjoy the crown of the cake, piece by piece!


-800 g of wheat flour + 50 g for flouring

-100 ml of boiled water (in which the dried apricots were boiled)


1.Prepare the dough. In a bowl, add the wheat flour, yeast and vanilla sugar. Mix all the dry ingredients.

2. In a separate bowl, add the eggs (at room temperature), half a teaspoon of salt, sugar, soft butter and lukewarm milk. Mix well. Stir in the flour and continue to mix.

3. Sprinkle the work surface with flour, transfer the dough and knead it to the surface. Continue to knead it for about 10 minutes. The dough must be soft, homogeneous and non-sticky.

4. Transfer the dough to a bowl and cover first with cling film, then with a kitchen towel.

Prepare the filling.

5. In a saucepan transfer the dried apricots and pour water. Boil for 10 minutes.

6. Remove the apricots and transfer them to the blender the water in which they boiled keep it, it will be used later.

7. Chop the apricots in a blender until you get a paste. Do the same with the nuts.

8. In a bowl transfer the apricots, nuts and honey, add the water in which the apricots were boiled. Mix well.

9. Roll out the dough enough to get a 40 & # 21580 cm top. Divide into 3 equal parts. Divide the filling in the same way into 3 parts.

10. Grease each countertop with filling and level well.

11. Roll and glue the edges. You got 3 rolls.

12. Weave the three rolls and you will get a wreath. Glue both ends very well.

13. Transfer to a baking sheet lined with parchment paper and cover for 20 minutes. Grease the cake with beaten egg mixed with milk. Sprinkle with poppy seeds.