Easy Peach Pie by Andy Chef. Quick chocolate cake with bananas and crisps

• Vegetable oil – 45 g
• Milk 3% – 112 g
• Sugar – 75 g
• Baking powder – 3 g
• Cocoa – 35 g
• Flour – 75 g
• Filling

I'm sure after New Year's holidays we will become so lazy that we won’t even think about self-cooking something tasty. But no one has canceled the craving for sweets. So while there is still time, I suggest we all send a message to our future selves! No, not a message better recipe the simplest type of dessert on the planet. We definitely have enough willpower for him, don’t you agree?

So, I've been looking for an idea for a couple of days. It was like a riddle, in the spirit of “What is prepared easily and quickly, and tastes like good cake?!” I went through cupcakes, pies, and even remembered some old grandmother’s recipes. And when I was desperate, the answer itself found me. The doorbell rang, the courier delivered a new microwave oven, which I decided to give myself as a gift. New Year. Bioceramics, cold outside, stylish design, a bunch of other advantages... But most importantly, the #SamsungHeatWave function, when food cooks even faster and better. Then I realized that even on the second of January, when Olivier starts to run out, we will want something sweet and tasty. And we won’t have a single excuse, because a CAKE IN A MUG - well, what could be simpler.

I put the mug on the scales, randomly added all the ingredients, I didn’t want to take out the mixer at all - a complete imitation of post-New Year’s “enthusiasm,” so I mixed everything with a fork and put it in the microwave. Just 40 seconds later I was enjoying a fragrant, hot and very tender chocolate cupcake. It cooked quickly, so it remained very juicy!

I strongly advise you to save this post, on the 3rd you will remember me and say thank you. By the way, here's an idea for you New Year's gift– why not write the recipe with a marker on the mug itself and give it to your loved ones. I think they will appreciate the irony too.

Good news. My store is open again. Now this is a separate site to make it more convenient for you to use it - dvemorkovki.ru. I plan that it will become the most convenient store for those who love to cook. Up-to-date showcase, many delivery (worldwide) and payment methods, products that I select myself and ingredients that I use myself. Come in!

In fact, the sequence of ingredients is not at all important here, but I believe that liquid ones should go forward. Why? This will make it easier to mix all the ingredients at the end. No matter how many times I made these cupcakes, the dry ingredients always got stuck at the bottom. Then I realized that separating them from the bottom with a layer of liquids would only be a plus.

Therefore, let's start with vegetable oil (45 g) and milk (112 g).

Next is baking powder (3 g).

Next is the filling. It's not necessary, but it will take your cupcakes to the next level. I took a handful milk chocolate in culets.

And some walnuts.

Mix well with a fork.

You need complete homogeneity of the dough. But since we have a tiny portion, it will take you about 20 seconds.

Next we set the maximum power microwave oven and wait. Everything will take from 30 seconds to a couple of minutes. Feel free to stop by and check if it's ready. You need to touch the cake; if it springs back and doesn’t stick to your fingers on top, it means it’s ready. Watch out, if you leave it too long, it will be dry.

Of course, we serve it in a mug with a good spoon for good measure. Add whatever you want to serve!

Do you feel the aroma?

Basics

Often you may have questions about ingredients, some cooking techniques, or perhaps you are looking for basic recipes dough, creams and sauces. In order to simplify the learning process, I have a section on my blog ““, which contains a lot useful information. I recommend that you read it before asking questions in the comments to the recipe; there is a high probability that you will find the answers to your questions yourself.

Note to the hostess

Let's look at some points.

I already wrote that alkalization will make this cupcake an amazing dessert. At the same time, we know that it can easily be replaced with flour (1:1). True, then you will have to come up with a good filling.

I have a 450 ml mug, quite large. If yours is smaller, take 2/3 of the serving, usually this is enough for standard mugs. You can even prepare dough for the whole family in a large cup, and then pour it into mugs.

Filling.

See what you can come up with. Nuts and chocolate, toffee - these are the first things we think about. Soft dried fruits and berries will follow. Marshmallow will be very tasty because there is a chance that it will melt. And also, nothing prevents you from adding something before serving - pouring hot ganache (it will turn out to be fondant on the contrary), caramel sauce, jam, and so on.

The cake is not standard, so it will dry out in about 10 minutes. Try to eat it earlier. It will be very airy, loose and juicy. By the way, you will also receive a bonus bright aroma chocolate.

I know that people will often ask if I forgot about the eggs. I haven’t forgotten, we can do without him here. By the way, let's check how many people ask, even after I indicated this)

Other cupcakes in a mug

I think if you like the idea of ​​such desserts, you will definitely want more.

We have already published one recipe from Andy Chef -. Everyone liked it very much because it is quick to prepare and the result is really delicious cupcake, which children gobble up in a couple of minutes. Today we offer you new recipe, this time fruit pie.

It would be a sin not to take advantage of the season, or rather the harvest! You are probably already wondering where to use apricots, peaches, nectarines, etc. and so on. Frankly, I can’t eat a lot of such fruits; two or three are more than enough for the season. Baking is a completely different matter. I love the texture of fresh fruit baked in the dough - it's not quite soft yet, but more tender than fresh.

And if you’re lucky with the dough, it’s a holiday. Let's prepare something similar to Charlotte, but the taste is more interesting. The pie turns out golden brown on the outside and tender on the inside. The dough isn't too sweet, we can't argue with the sweetness of the fruit. So grab whatever fruit you have on hand (apples work too) and whip up this rustic dessert.

First of all, cut the peaches into cubes (I took two large ones).

Place them in a bowl and sprinkle with a couple of tablespoons of sugar. I have cane, but you can also take white. The peaches will release some juice and become a little more tender.

In another bowl, combine sugar (180 g) and butter room temperature(80-90 gr.). Beat well with a mixer at maximum speed, the mass will become whiter and fluffier.

Send there an egg (1 pc.) and neutral yogurt (125 g.), Vanilla extract (a couple of teaspoons).

Add flour (160 gr.) and almond flour(80 gr.). If there is no almond, replace it with 50 g. ordinary. It will affect the taste, but what can you do? More baking powder (1 tsp) and soda (1/2 tsp). Beat for two minutes.

Grease a mold (20 cm) with butter and dust with flour.

Spread out the dough and place the peach slices on top. I pressed down on each one so that it would sink into the dough. Don’t be alarmed that there is visually little dough; it will rise by about half.

Bake for 10 minutes at 175 degrees, then lower the temperature to 160 and keep in the oven for another 30-45 minutes. How will it appear? golden crust, start checking the doneness with a skewer.

Let the finished cake cool in the pan for about 5 minutes, and then carefully place it on a plate. The cake turns out very soft, so be careful with it.

He's amazing light taste and fruity aroma.

• Butter 82.5% - 200 g
• Flour - 260 g
• Lime – 3 pcs.
• Ginger – 30 g
• Sugar - 150 g
• Brown sugar - 100 g
• Eggs - 4 pcs
• Baking powder - 10 g

Remember last week we made a dense cake with dates and honey? So, this is a completely different story. Also a cupcake, also fragrant, also delicious.. But just look at this handsome guy!! It would be great if you find the same shape with strict geometry or round shape with a hole in the center (you can bake between two rings of different diameters). What am I talking about? We trim the crust on top and get a perfectly shaped cupcake. Agree, there is something attractive in such a silhouette; minimalism and strict lines will begin to whet your appetite at first sight. Or maybe this is a new love?

An indecently simple composition of ingredients will give you amazing tenderness and friability of the resulting product. Pay attention to the cut, the cupcake confidently holds its geometry, but at the same time, melts in your mouth in a second. One of those cases when it is better to immediately decide how many pieces you will eat and put the rest away in advance. Above us icing with sourness. This balance of flavors will make the cupcake more interesting and lively. You will feel like you are enjoying different notes in every bite. The decor is lime zest because it contrasts beautifully with snow-white glaze and exudes a breathtaking aroma.

Now the most interesting part is the tastes. To put it simply, I have lime and Brown sugar— somewhat reminiscent of a refreshing mojito, don’t you agree? For summer, the combination is a win-win and extremely relevant. The special, elegant acidity of lime plays into the taste of the cupcake, the aromas and even the frosting. Again, remove any extra pieces of cake before you even try the first one! But what’s most interesting is that in the recipe I suggest experimenting with flavors and impregnation. I can safely list you at least a dozen alternative options and combinations. From classic lemon to incredible orange-chocolate or drunk cherry with Kirsch. I can only say one thing, get ready to fall in love irrevocably!

First of all, let's prepare the aromatic ingredients. We need zest of three limes and finely chopped fresh ginger(30 g).

Mix everything until smooth.

While we beat the butter with the eggs, prepare the dry ingredients: flour (260 g) and baking powder (10 g). Mix them well with a whisk.

Add dry ingredients to the future dough.

You should get a fluffy mass that holds its shape well. You see, there is no hint that the dough will drain from the mixer attachment.

Place in a mold lined with pegrament (or make one). My pan measures approximately 12 x 27 cm. Keep in mind that the cake will rise about one and a half times.

Place the cake in the oven, preheated to 165 degrees (top and bottom). The cake will take quite a long time to bake; everything will also depend on your shape (essentially, the thickness of the dough that needs to be baked). Don't expect a miracle in the first 40-45 minutes.

Let the finished cake cool slightly in the pan until it is barely warm. Meanwhile, bring the juice of three limes to a boil. Remove the pan from the heat and carefully soak the cake. To do this, it will be enough to simply spill the juice over the entire surface of the cake. The more evenly you do this, the better it will be.

If you wrap the parchment paper over the top of the cake at this point and put it in the refrigerator, it will stay there for up to 5 days.

We will have the simplest glaze - powdered sugar (150 g) and lime juice(or water). Add liquid to the powder literally half a teaspoon at a time. If the glaze is too thin, it will show through and simply drip off.

Please also note that although the icing in the bowl will seem thick, on the surface of the cake it usually becomes more fluid, so be careful when adding liquid.

Incredible chocolate cake with banana aroma and biscuit structure. It’s easy to prepare, like all muffins, and the result is simply superb.

It's very, very simple.

• Sift all the dry ingredients into a bowl, namely flour, cocoa, soda and sugar. Mix.
• Add sour cream, melted butter, eggs and bananas, cut into pieces. Can also be used vegetable oil, but it tastes better with cream.
• Mix everything with a mixer until smooth. The batter will be quite thick without any visible banana pieces. The dough is ready.

• It is advisable to take a bread-type shape, but you can also take a round one. Line the form parchment paper or simply grease with some kind of fat and sprinkle with flour.
• Pour the dough into the mold and level it out. Alternatively, you can cut the banana into 10 cm pieces and carefully insert it into the dough. You will get this banana filling.
• Bake at 160 degrees for 50-60 minutes. Taste until a wooden skewer is dry.

• Cool the finished cake a little on a wire rack (up to 90 degrees) and wrap it in film along with the mold for a day.

Taste lemon cake well known to fans sweet pastries. It is prepared in the most different corners peace. Very pleasant to the taste, refreshing and aromatic, it amazingly improves your mood, gives joy and vigor. It is easy to bake at home for breakfast or prepare for evening tea.

At the same time, the cooking process does not require serious hassle, and the ingredients are usually available in every kitchen. The only auxiliary technical equipment you will need is a whipping mixer, which, if not available, can be easily replaced with a regular whisk.

Housewives usually have their own baking recipes. Each of them is unique, as it involves the use of different additional ingredients. Today we will look at recipes from Andy Chef - a popular blog about food, as well as how the famous TV presenter and culinary specialist Julia Vysotskaya prepares lemon cake.

So, Andy Chef and Yulia Vysotskaya’s recipe for lemon cake is the topic of further conversation on the Popular About Health website:

Recipe from Andy Chef - Lemon Cupcake

The cake prepared according to this recipe turns out to be very tender, with a light, porous texture, great taste and a pleasant, subtle lemon aroma. At the same time, it does not fall apart when cut and is stored well.

To prepare we need: 2 lemons, 3 large eggs, 250 g sugar, 125 g softened butter, 40 g vegetable oil, 165 g flour, 30 ml milk, 60 g heavy cream(33%), 0.5 tsp each of baking powder and salt, 25 g of starch (preferably corn).

Preparation:

Wash the lemons well, grate the zest and squeeze out the juice. Combine sugar and butter in a bowl, beat with a mixer until homogeneous mass. Beat for at least five minutes.

Add lemon juice, zest, vegetable oil and beat again until smooth. Now add two eggs and one yolk, mix well in the mixer.

In a separate bowl, combine flour, salt, starch and baking powder, mix. Add a little at a time to the butter mixture, stirring well each time. After each serving, pour in a little milk.

At the very end, beat until white thick foam cream and add it to the resulting dough, mix well with a wooden spatula.

Pour the finished dough into a greased form. To get a well-baked dough, do not fill the mold completely, but somewhere up to half. Or use a special muffin tin with a hole in the middle.

Place in a preheated oven, bake at 170C for 40-45 minutes. Check readiness with a wooden stick: pierce the side of the cake and see if the stick comes out dry, then the baked goods are ready. Once the cake has cooled well, you can decorate it with frosting.

Preparing the glaze

Pour 50 g into a deep cup powdered sugar. Add lemon juice little by little, stirring constantly. Once you have a thick sugar mass, the glaze is ready. Generously brush the cake with it and leave until set. You can lightly sprinkle finely grated zest or cinnamon on top.

If you want the sugar mass not to be too sour, you can dilute the lemon juice with water.

Lemon cake from Yulia Vysotskaya

This recipe turns out very tasty, light, fluffy cake with a pleasant invigorating aroma citrus and vanilla. Perfect option for breakfast and tea.

To prepare you will need: 2 lemons (zest), 2 large eggs, 100 g softened butter, 150 g sugar, 180 g flour (this is about one and a half cups of flour). Also prepare juice from half a lemon, 1 g of vanillin, a quarter teaspoon each of baking powder and soda, 75 ml of milk.

For impregnation: a quarter cup of sugar, juice from the remaining one and a half lemons.

Preparation:

Combine butter and sugar in a bowl, beat well with a mixer until smooth and fluffy. Continuing to beat, add eggs one at a time, then add lemon zest, beat again.

In a separate bowl, combine flour (sifted), baking powder and vanilla. Add milk, lemon juice, baking soda and baking powder. Mix everything. Little by little (in three additions) pour the oil mixture into the flour mixture, mixing well each time with a mixer. It should run at maximum speed.

Place the dough in a greased pan, bake in a preheated oven at 170C for 40-50 minutes (time depends on the power of your stove).

Let the finished cake cool, remove from the pan and soak in syrup. To prepare it, pour the juice from one and half of the remaining lemons into a cup, mix with sugar, add a little water and heat on the stove until the sugar dissolves.

Once the syrup has cooled, soak the cake. Then cover with glaze, the recipe for which is described in the first recipe. Bon appetit!

How do you prepare this popular dessert? You probably have your own favorite lemon cake recipe. Share it with us. It will be very interesting to prepare a familiar delicacy with other, additional “notes”.

We are looking forward to your new recipes and reviews, which you can leave here, on this same page, just below. Thank you in advance!